How do you make chinese food?!


Question: How do you make chinese food!?
My favorites are:

pork fried rice
pork lo mein
boneless spear ribs

please explain in steps !Www@FoodAQ@Com


Answers:
PORK FRIED RICE

2-3 c!. cooked rice
1/2 c!. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm!. eggs
butter
1 tbsp!. chopped scallions
1 tbsp!. bean sprouts

1!. Melt butter and saute onions and garlic!.
2!. Move onions and garlic to one side and scramble eggs on the other side!. When eggs are done, mix together with onions and garlic!.

3!. Add boiled rice and fried pork!. Mix well!.

4!. Add scallions and bean sprouts and serve!. Serves 4-6

PORK LO MEIN

8 oz!. fine egg noodles
1 lb!. boneless pork
6 green onions
1 clove garlic
3 tbsp!. oyster sauce
1 tbsp!. soy sauce
1/2 tsp!. sugar
2 tbsp!. cooking oil

Cook noodles; drain and set aside!. Thinly slice pork into bite size pieces!. Set aside!. Slice green onions into 1 inch pieces and mince garlic!.
Combine oyster sauce, soy sauce and sugar!. Preheat wok or skillet over high heat; add the cooking oil!. Stir-fry green onions and garlic in hot oil for 1 minutes; remove green onion!. Add more oil if necessary!. Add half of the pork; stir-fry 2-3 minutes!. Remove pork!. Stir-fry remaining pork, return all pork to wok or skillet!. Add cooked noodles, onions and oyster sauce mixture!. Toss lightly 3-4 minutes or until noodles are heated through!.

Serves 4-6!.

spare-ribs (my style) it's good!!!

1/4 cup soy sauce
1/2 cup dark brown sugar
2 tablespoons molasses
1/2 cup ketchup
1/4 teaspoon cayenne pepper
1/4 cup Chinese black bean sauce
4 cloves garlic, minced
salt and pepper, to taste
1 4-5 lb baby back ribs strip

Ask your butcher to separate ribs, cutting each in half, or obtain short ribs!.
Put first 8 ingredients into a large bowl and combine well!. Add ribs, turning to coat well!. Cover bowl with plastic wrap and marinate, refrigerated for 1-2 hours!.

Rub grates of grill with oil and bring temperature to 350F!.

Barbecue ribs for about 40 minutes (or until tender), turning over once, and basting once or twice with marinade!. (Do not baste during the last 15 minutes of cooking!.)


p!.s!. oh yeah! ask your butcher to de-bone you ribs for you it's easier!.


PAULITO4EVERWww@FoodAQ@Com





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