[Rozmiar: 11547 bajtów]

CHINESE COOKERY


[Rozmiar: 16302 bajtów]

Reed – Mace Beef (Pubang Niurou)



250 grams lean ground beef
150 grams bread crumbs
30 grams carrots
30 grams potatoes
5 grams chopped scallions
5 grams chopped ginger
5 grams salt
5 grams pepper
1 egg
30 grams cornstarch
1,000 grams vegetable oil (150 grams to be consumed)
Peel the potatoes, then steam with the carrots for 20 minutes. Remove and mash.
Mix the beef, carrot and potato mash, salt, scallions, ginger, egg and cornstarch
together, and shape into bars. Coat the bars with breadcrumbs, and shape into a reed
mace by inserting a bamboo skewer at one end of each bar.
Heat a wok to 350°C and add the vegetable oil. When the oil is hot enough,
deep-fry the beef skewers for five minutes or until golden. Serve hot.

Beancurd Pearls



[Rozmiar: 160902 bajtów] 200 grams soft beancurd
100 grams shelled prawns
50 grams water chestnuts
50 grams brad crumbs
2 grams salt
10 grams ginger
15 grams cooking sherry or rice wine
3 grams pepper
2 egg whites
5 grams flour
10 grams cornstarch
10 grams chicken fat (optional)
Cooking oil for deep-frying (about four cups)

Wash the bean curd, drain and pound into paste. Chop the prawns, water chestnuts and ginger finely, then mash and mix whit the bean curd. Add the wine, salt pepper, one egg white and chicken fat, and stir thoroughly in one direction with a wooden spoon until the mixture is elastic. Scoop up the paste in your hand and remix into bowl, repeating this process for about five minutes to ensure elasticity. Chill the paste in the refrigerator for about two hours of until firm. In a separate bowl, make a paste of the remaining egg white, flour and cornstarch.
Make eight balls from paste, scooping the mixture up in your hand and squeezing it until it is about the size of walnut. Dredge the balls one by one in the cornstarch mixture and eat with bread crumbs. Heat a wok for deep-frying. When it is hot enough, add oil and wait another several minutes until the oil is 375 degrees. Drop the balls one by one into the oil, allow the coating to set for about one minute, and then turn the heat to medium. Deep-fry the balls until they rise and float on the surface. They should be a deep golden color. Drain and serve hot.





[Rozmiar: 11547 bajtów]