How can I make Chinese food at home?!
that actually looks, smells, and tastes like the chinese food at restaurants!. I LOVE the cream cheese wontons!.!.!. how do I make those!? oh and how do I make white rice that isn't all mushy and clumped together!?!!?!!?!Www@FoodAQ@Com
Answers:
For the white rice my rule of thumb is one measure of rice to one measure of water!. Package instructions always tell you to add 2 cups water to 1 cup rice, but then you get the mush! In a rice cooker use the measure I mentioned before - this can be any measuring device you choose - mug, measuring cup!.!.!. doesn't matter as long as you use the same container to measure your water!. Add one to one in your rice cooker, add 1/2 tablespoon of oil per measure of rice (any will do Olive, Veggie, Canola!.!.!.), add 1 teaspoon of rice vinigar for each measure of rice, add 1/2 teaspoon of salt per measure of rice!. Press the cook button on your rice cooker and cover!. When the cooker "dings" stir the rice around and cover again for about 5 - 8 minutes!. Dont press the cook button again!. This should make a really good white rice like the restaurants make!.
My version of the popular appetizer!. Yields 48 Crab Rangoon!.
Ingredients:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed
Preparation:
Combine the cream cheese and crab meat!. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time!.
On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square)!. Wet the edges of the won ton!.
Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying)!.
Fold over the edges of the wrapper to make a triangle!. Wet the edges with water and press together to seal!.
Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder!.
Heat wok and add oil for deep-frying!. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok!. Deep-fry until they are golden brown, about 3 minutes, turning once!. Remove with a slotted spoon and drain!. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard!.
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My version of the popular appetizer!. Yields 48 Crab Rangoon!.
Ingredients:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying, as needed
Preparation:
Combine the cream cheese and crab meat!. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time!.
On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square)!. Wet the edges of the won ton!.
Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying)!.
Fold over the edges of the wrapper to make a triangle!. Wet the edges with water and press together to seal!.
Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder!.
Heat wok and add oil for deep-frying!. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok!. Deep-fry until they are golden brown, about 3 minutes, turning once!. Remove with a slotted spoon and drain!. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard!.
Www@FoodAQ@Com
Buy some wonton wrappers at the grocery store!.
Mix together 1 3 oz pkg cream cheese, a little garlic salt, some worstershire(not too much) and some crab meat!. Put about a teaspoon of filling into each wonton and seal them shut by dabbing a little water on the edge and folding them over in a triangle!. Deep fry!.
Chinese food is pretty easy!. Slice up some meat kind of thin (it is easier to slice thin if it is a little bit frozen)!. Slice up lots of veggies - mushrooms, green onions, celery, red and green peppers and carrots!. Fry the meat quickly in a little bit of oil!. Set aside!. Saute the veggies in a little bit of oil!. In a measuring cup, mix 1 c chicken broth, 1 tablespoon of cornstarch, 1 teaspoon of soy sauce!. Dump the meat back in the skillet, pour the chicken broth mixture in and bring to a boil!. Serve over rice!. The cornstarch will thicken the chicken broth and make a "gravy"!.
The rice - I think they use medium or short grain rice in chinese restaurants!. If you want the grains to stay nice and separate, fry the rice for a minute or two in a little oil before adding the water to the pan!. Making rice is pretty easy!. Follow the directions on the package!. Don't lift the lid on the pan!. Set the timer for about 15 minutes!. When the timer goes off, turn the heat off under the rice and allow it to sit, covered, for another 10 minutes to finish cooking and absorb the water!.Www@FoodAQ@Com
Mix together 1 3 oz pkg cream cheese, a little garlic salt, some worstershire(not too much) and some crab meat!. Put about a teaspoon of filling into each wonton and seal them shut by dabbing a little water on the edge and folding them over in a triangle!. Deep fry!.
Chinese food is pretty easy!. Slice up some meat kind of thin (it is easier to slice thin if it is a little bit frozen)!. Slice up lots of veggies - mushrooms, green onions, celery, red and green peppers and carrots!. Fry the meat quickly in a little bit of oil!. Set aside!. Saute the veggies in a little bit of oil!. In a measuring cup, mix 1 c chicken broth, 1 tablespoon of cornstarch, 1 teaspoon of soy sauce!. Dump the meat back in the skillet, pour the chicken broth mixture in and bring to a boil!. Serve over rice!. The cornstarch will thicken the chicken broth and make a "gravy"!.
The rice - I think they use medium or short grain rice in chinese restaurants!. If you want the grains to stay nice and separate, fry the rice for a minute or two in a little oil before adding the water to the pan!. Making rice is pretty easy!. Follow the directions on the package!. Don't lift the lid on the pan!. Set the timer for about 15 minutes!. When the timer goes off, turn the heat off under the rice and allow it to sit, covered, for another 10 minutes to finish cooking and absorb the water!.Www@FoodAQ@Com
It's pretty easy to make edible rice!.
First,you pour the rice in a rice cooker!.
Then,you add about 3 times the water!.
You let it cook for about 10-20 minutes!.
After that's all done,you scoop the rice out and ENJOY:)Www@FoodAQ@Com
First,you pour the rice in a rice cooker!.
Then,you add about 3 times the water!.
You let it cook for about 10-20 minutes!.
After that's all done,you scoop the rice out and ENJOY:)Www@FoodAQ@Com
I recommend buying this book:
http://www!.bbcshop!.com/Food/Chinese-Food!.!.!.Www@FoodAQ@Com
http://www!.bbcshop!.com/Food/Chinese-Food!.!.!.Www@FoodAQ@Com
With the Internet there are literally thousands of recipe for just about any dish or any CUISINE available to be looked at and even print out!.Www@FoodAQ@Com