![[How To Disable Browser "Auto image sizing" to View Better]](disable-auto-sizing.jpg){kind=link}
For 2 people usage.
(1.) Flour 660gm; Mashed beef 660gm; Green onions 2 ea; Ginger 1 ea; Water 1.5 cups.
(2.) Soysauce 1 table spoon; Salt 1 tea spoon; Pepper 1/2 tea spoon; Sesame oil 1 table spoon; Water 1/5 cup.
(A.) Chop green onions, ginger to fine pieces, add to mashed beef.
(B.) Make the dough by mixing flour with water, wait for 45 minutes.
(C.) Cut the dough to 5 pieces. Roll like a ball. Press to round shape with thickness of 2~4 mm.
(D.) Stuff the mashed beef in the dough like dumpling, press to like a cake.
(E.) Heat 2 table spoons of oil, fry the cakes for 4 minutes till becoming golden.
(F.) Serve with seasoning sauce (2). Best to serve in the morning or dinner time.
For 1 person usage.
(1.) Rice 1 cup; Shredded meat 150 gm; Bamboo sprout (welldone) 1/2; Black mushrooms 4 ea; Shrimps 50 gm; Celery 1 ea; Broth 7 cups; Oil 1 tea spoon.
(2.) Soy sauce 1 table spoon; Salt 1/2 tea spoon; Pepper and chicken powder A little.
(A.) Clean rice, soak for 30 ~ 45 minutes, Add broth to cook into rice gruel.
(B.) Shred bamboo sprout, Soak black mushrooms then shred, Clean shrimps, Chop celery.
(C.) Heat oil, Fry black mushrooms & shrimps, Put shredded meat and bamboo sprout in to stir fry, Season with (2).
(D.) Pour those into rice gruel to cook for 1 minute.
(E.) Add chopped celery before serving. Best to serve in the morning.
For 1 person usage.
(1.) Flour 650 gm; Grounded pork 500 gm; Green Onions 2 ea; Ginger 2 small pieces; Water 1 1/2 cup.
(2.) Soy sauce 1 table spoon; Salt 3/4 tea spoon; Sesame oil 1 tea spoon.
(3.) Water 1/4 cup; Soy sauce 2 table spoon; Cooking wine 2 table spoon; Suger 1 tea spoon.
(A.) From (1), mix flour with water and make it to the dough. Leave it for 45 minutes, cut it into 12 pieces.
(B.) Chop green onions & gingers to tiny pieces. Add it to mashed pork. Pour (2) in, stir it to sticky.
(C.) Roll each piece of dough to round size of 8 cm.
(D.) Spoon the sticky meat to stuff each round dumpling, wrap and seal it.
(E.) Boiling the water; Put in the pork dumpling; After boiling again, add cold water; Repeat for 3 times; Then serve with mixed sauce of (3). Make sure pork is well cooked.
For 3 pieces.
(1.) Flour 660gm; Mashed meat 250gm; Chinese chives 330gm; Dried shrimp skin 42gm; Bean noodles 30gm.
(2.) Water 1 1/3 cup;
(3.) Salt 1/2 tea spoon; Five-spicy powder 1/2 tea spoon.
(A.) Chop Chinese Chives, blanch bean noodles, clean, chop dried shrimp skin, strain, add (3) into mashed meat. Stir till sticky.
(B.) Mix flour with water to be the dough, after 45 minutes, cut into 3 pieces. Roll like a ball,stuff the dumpling, wrap it, then press the side.
(C.) Heat 2 table spoon of oil, fry the Chinese Chives cakes by a simmer to golden brown. Then serve.
For 12 pieces.
(1.) 380 gm bean sprouts; 5 pieces dried bean curd; 4 Chinese mushrooms; 1/3 carrot; 12 egg roll wrappers; 1 table spoon flour; your own amount of ground pork or shrimp.
(2.) 1 tea spoon salt; 1/4 tea spoon pepper; 1/3 tea spoon sugar; 1/3 tea spoon sesame oil.
(A.) Clean and drain bean sprouts; slice dried bean curd in pieces; shred Chinese mushrooms and carrot in pieces; mix flour with 2 table spoon water to make a paste.
(B.) Put 2 table spoon oil in wok; stir-fry mushrooms, carrots, dried bean curd and (pork or shrimp) with condiments. Next add bean sprouts and stir-fry for a moment; then remove from wok and use as filling.
(C.) Lay out egg roll wrappers; evenly divide the filling to 12, put the filling on the center of wrapper. Roll up into a long rectangular shape (as in Fig.); seal the end with flour paste.
(D.) Add two cups of oil to a pan; heat and deep-fry the egg rolls until golden brown; ready to serve.
For 24 pieces.
(1.) 1 lb salmon fillets or whitefish paste; 1 table spoon fish sauce; 1/2 tea spoon curry paste; 1 egg (lightly beaten); 1/4 tea spoon salt; 1 table spoon cornstarch; 1/4 lb green pepper (cut into pieces); vegetable oil.
(A.) Use food processor to process the fish fillets until fairly smooth paste forms; Add fish sauce, curry paste, egg, salt, cornstarch, green pepper; stir and mix them well.
(B.) Moisten hands with water; form the mixture into about 24 cakes (~ 2" in diameter and half inch thick); brush oil on both sides of cakes.
(C.) In a frying pan with 1 inch depth of oil and heat it to 375 degree F; use a spatula to lower few fish cakes into the oil and fry; turn once until golden brown and crisp (~ 2 minutes per side).
(D.) Take out to paper towels to drain; place on a platter and keep warm; continue frying the remaining fish cakes..
(E.) Prepare sauce (like catchup, soy sauce etc.) and serve.
Free Website Counter