Chinese New Year: 5 holiday recipes - video recipes at home

Secrets of Chinese cuisine

The beauty of Chinese cuisine - not only in products, but in the preparation methods. Chinese cuisine. Part two.

Polina Borodina

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If Chinese food for you is about the same as the Chinese puzzle - you're not alone! Before exploring the popular culinary blogger and renowned orientalist Dmitry Zhuravlev We also thought that the cook authentic Chinese food at home is almost impossible.

It turned out that the classic recipes that in China all love, you can easily make in your kitchen. Dmitry chose the most simple and affordable meals for us, which will decorate any holiday table.

Chicken grilled in Chinese style

Salting the meat - a technique well-known not only as the surest way to preserve the product. Prolonged exposure to the saturated brine improves the texture of the meat, making it more tender and juicy. In addition, it allows you to fully permeate the meat flavor and aroma of spices used to prepare the brine.

must 2 protein (500-600 grams each);

2 tbsp. of salt;

1 tbsp. spoonful of sugar;

3 anise sprocket;

2 cinnamon sticks;

6 clove bud;

1 tbsp. tablespoons fennel seeds;

1 tbsp. spoons Sichuan pepper (need not be added);

3 cm ginger;

1 bunch green onions;

1 pod chili peppers;

coriander leaves.

How to cook chicken grill on the Chinese style:

1. Star anise, cinnamon, cloves, fennel seeds and Szechuan pepper fry in a dry frying pan until the characteristic aroma. Chicks wash and remove excess fat. Ginger peel and cut into thin slices. White lower part of green onions cut in half lengthwise. Chili peppers, tops of onions and coriander leaves finely chopped.
2. Prepare the brine. The pot add 2 liters of water, brought to a boil, adding salt, sugar and spices fried. Mix well to completely dissolve the salt and sugar. Remove from heat and let cool completely. Add the ginger and green onions. Place the chicken in the brine and leave in the refrigerator for at least 12 hours.
3. In the grill to ignite the coals and wait until they burn through. Coals should be "gray" and flames - disappear. Chickens get out of the marinade, shake off all the spices, cut along the spine of each carcass and expand, giving it a flat shape.
4. Gridiron oiled, put chicken breasts up and flatten each brick, wrapped in foil layer 2-3. Fry over medium heat until golden brown, then flip back and breast side down pin bricks. During frying chickens can be turned a few times, making sure that they are not burnt. The cooking times depend on the strength of the heat and the size of the chicken.
5. After the chicks are ready, they should be removed from the grill and leave for 5-7 minutes. Then cut each into 2 or 4 pieces and serve, sprinkled chili, green onion and cilantro.

Tip:

The same brine can be used several times - the meat will only get better. Before re-using the brine must be boiled.

Still not convinced that Chinese cuisine is now available to everyone? In the book "Real Chinese food" (published by "Eksmo") you will find recipes of authentic oriental dishes!

Pork in sweet and sour sauce

This meal will be served at any restaurant of Chinese food outside of China and many restaurants in the heavenly places, especially in the Canton. About two thousand years ago, a combination of sugar and vinegar was used in the preparation of the Yellow River carp to mask taste of slime, inherent. Over time, the sweet and sour taste began to give to dishes of lamb, and even later - pork ribs or shrimp dishes. Well, sweet and sour pork with the addition of ketchup, pineapple and sweet pepper (or carrots and onions), so popular today all over the world - is a modification introduced by the Chinese cooking in the west. It is necessary: ​​ 350 g pork tenderloin;

150g pepper;

120 g of canned pineapple;

1 egg yolk;

4 tbsp. spoon chicken broth or water;

1 tbsp. tablespoons light soy sauce;

2, 5 cm root ginger;

50 g sugar;

1 tbsp. tablespoons rice vinegar;

3 tbsp. tablespoons ketchup;

1/2 tsp sesame oil.;

150 g of corn starch;

2 tbsp. tablespoons vegetable oil;

1 liter of oil - for frying;

1 hour. The salt spoon.

How to cook pork in sweet and sour sauce:

1. The meat can be simply cut into small pieces, but it is best to proceed as follows: cutting "reveal" that is, to make an incision along the entire length at the height 2/₃, but not completely. Fold notched piece, then deploy clipping 180 ° incision and also to the end, but the middle piece. It is supposed to be broad and flat seam. Then a layer of meat should be slightly repel the flat side of the knife, cut into equal strips and then crosswise into squares.
2. Add in the sliced ​​meat egg yolk, soy sauce, about 1 tbsp. l. starch, a little water and enough salt - meat should be slightly salty, then finished dish will not be sugary sweet. Mix well, let marinated for at least 30 minutes. Peppers and pineapple cut into equally sized squares to match the meat. Ginger peel and cut into fine strips.
3. marinated meat roll in starch and, shaking off the excess and fry in preheated to 190 ° C deep-fried. Fry briefly, stirring and making sure that the pieces of meat from sticking. Once the meat is golden, it must be removed on the wire rack or on a paper towel and allow to drain excess oil. Wait until the oil was not well warmed up, and quickly fry the pork again - such a quick double roasting allows the meat to stay juicy, but have a crisp. Again, remove the meat on the grill, or a paper towel.
4. In a well-heated wok pour a little vegetable oil and quickly fry the ginger. Then quickly fry the pepper. As soon as he ceases to sizzle add the pineapple, which should also be a little fry. Next, while continuing to stir constantly, consistently add to wok vinegar, sugar and ketchup. Mix well, add broth or water, bring to the boil and tighten sauce the starch with water (diluted in water, starch in a proportion of 1: 1) - do not need much, just 1-2 tsp.. Pour into wok meat, mix, season with sesame oil and remove from heat.

Tip:

Bell peppers is better to take multi-colored - the more varied the colors, the more elegant dish comes out. Very good at the end of cooking the sauce add a little hot oil from the fryer - this will give the sauce a glossy shine.

in the old Beijing style Eggplant

Eggplant cooked in this recipe - quite satisfying dish, but not very fat, as it often happens with grilled eggplant. And his taste speaks eloquently of the fact that it is one of the most popular Chinese dishes in the world.

It is necessary: ​​ 1 large eggplant;

150g pork pulp;

1 egg;

2-3 cloves of garlic;

2-3 pods of fresh chili;

2 tbsp. spoons of sugar;

2 tbsp. tablespoons light soy sauce;

2 tbsp. tablespoons rice wine;

1 teaspoon sesame oil.;

2 tbsp. cornstarch;

Vegetable oil - for frying;

chives;

coriander leaves;

salt and pepper - to taste.

How to cook eggplant in the old Beijing style:

1. Pork chop finely, add the egg, 1 tbsp. spoon of sugar, 1 tbsp. spoon rice wine and sesame oil and season with salt and pepper, mix well and leave to marinate for 30 minutes. Garlic, coriander leaves and chilli finely chopped.
2. Eggplant sliced ​​lengthwise, then across 5-7 cm, pour salt with cold water and left for 10 minutes, then removed from the water and gently squeeze. It will not allow the eggplant to absorb excess oil with a further roasting.
3. The pressed eggplant roll in starch and, shaking off the excess and fry in a large amount of oil, turning occasionally until they are flushed, then put on a paper towel to drain excess oil giving.
4. In a strongly heated pan pour a little oil and when it warms up quickly fry the minced pork. Add the remaining rice wine and a few seconds later half of the prepared quantity of garlic and chili pepper. stirring constantly, a little fry all together, then pour 2-3 tbsp. l. water, soy sauce and pour the remaining sugar.
5. Return to the pan eggplant, add the remaining garlic and chilli and coriander leaves. Thickened sauce small amount of starch, diluted with water in a ratio of 1: 1. Mix well and immediately remove from heat. When serving sprinkle with green onions.

Tip:

If the peel from the eggplant is too thick, it should be cleaned before soaking.

Beef steak with Chinese pear sauce

To prepare this dish is best to use a charcoal grill, but also in the well-heated frying pan steak turns out very good.

must: one beef steak (thick or thin edge);

1 tbsp. spoon vegetable oil;

8 garlic cloves;

4 sheets of romaine lettuce;

Vegetable oil - for frying.

Marinade: 2 tbsp. tablespoons light soy sauce;

1 tbsp. tablespoons rice wine;

. 1 teaspoon sugar; 1 garlic clove;

2 green onions pen;

1 tbsp. spoon of sesame seeds;

. 1 teaspoon sesame oil;

ground black pepper - to taste.

Sauce: 1 Chinese pear;

3 tbsp. tablespoon light soy sauce;

1 tbsp. Spoon cold water;

1 tbsp. spoonful of sugar;

1 tbsp. spoon of sesame seeds;

3 green onions pen;

1 pod of chili peppers.

How to cook beef steak with Chinese pear sauce:

1. For the marinade mix the soy sauce, rice wine, sugar, finely chopped garlic and green onions. Add pepper, sesame oil and sesame seeds. How to mix, pour marinade over the meat and leave for 1 hour.
2. Good heat the pan-grill, brush with vegetable oil and fry the peeled garlic cloves. To comfortably turn, need to impose slices on skewers. When the garlic browns well, remove it from the pan and set aside.
3. For the sauce in a large bowl, combine soy sauce, water and sugar. When the sugar has dissolved, add the peeled and sliced ​​into small cubes Chinese pear, sesame seeds and finely chopped green onions and chili. The sauce should be thick enough to turn, like salsa. Good mix and let stand 20 minutes.
4. Take the meat out of the marinade, shake off all excess and quickly fry in a pan grill. When ready remove from heat and leave for a while. Then cut into fairly thin slices.
5. When serving put in romaine lettuce a few slices of meat, a couple of cloves of roasted garlic (removing the skewer) and a little sauce with pear.

TIP

Steak should be sufficiently thin, as thin as 1, 5 cm - so it is faster promarinuetsya. Fry the meat should be very fast, considering the slice thickness and the presence of sugar in the marinade. Thus it is necessary more often flip a steak, make sure that it is not burnt.

Cones squid

Squids prepared by this classical Chinese way, unusual look and is very affectionate. Use cool boiling water when blanching and prepare squid minimum time sufficient to only tamped them, otherwise they will be stiff.

It is necessary: ​​ 450g squid;

200 grams of peppers (red and green);

2 garlic cloves;

1, 5 cm root ginger;

2 green onions pen;

80 mL chicken broth;

1 tbsp. tablespoons rice wine;

1 tbsp. tablespoons light soy sauce;

1 teaspoon sesame oil.;

2 teaspoons cornstarch diluted in an equal amount of water.;

4 tbsp. tablespoons vegetable oil;

salt and pepper - to taste.

How to make a lump of squid:

1. Squid clean, remove the skin and chitin plates, rinse well, and flatten to make the inside of the deep, cutting almost to the end, oblique cuts in a grid. Then cut the squid into plates measuring approximately 3 * 5 cm, dipped in boiling water for 15 seconds and then removed to cool in cold water, causing the plate rolled into tubes incisions outwardly and become similar to cones.
2. Bulgarian pepper, freed from the seeds and membranes, cut into small squares. Garlic and ginger peel and finely chop.
3. In a well-heated wok or deep frying pan heat the vegetable oil strongly and instantly fry blanched squid. Set aside.
4. Return wok to fire again heat the oil, add ginger, garlic and fry for 15 seconds. Add bell pepper and saute, stirring constantly, for 1 minute. Pour the rice wine, soy sauce and broth, bring to a boil, add the prepared squid, stir well and thicken the sauce starch water.
5. When serving sprinkle with sesame oil and sprinkle with finely chopped green onions.

Tip:

When cooking by stir frying is very important to prepare all the ingredients, so that during frying should not have anything to be distracted, because it will not have time.