Bsc 6th semester -Chinese Menu

Chinese menu-2

Sweet corn soup

 

• Sweet Corn, cream style: 1 tin
• Sweet corn kernels: 1/2 cup (boiled)
• Vegetable stock: 1.25 litres (5 cups) OR water
• French beans: 8 (finely chopped)
• Cabbage: 1/2 cup (finely chopped)
• Carrot: 1 (finely chopped)
• Cornflour: 2 1/2 tbsps (corn starch)
• Sugar: 3/4 tbsp
• Salt to taste
• White pepper powder: as required
• Spring onion greens: 3-4 tbsps (finely chopped)

Method

1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.

Tips

• Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
• You can use black pepper powder instead of white pepper powder.
• Sugar can be reduced to 1/2 tablespoon.
• Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
• You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

       

      Shao mai recepie(mutton instead of pork)

 

Ingredients

• 1 pound ground mutton
• 1 cup finely chopped water chestnuts
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 2 teaspoons freshly grated ginger
• 2 tablespoons cornstarch
• 1 teaspoon coarse salt
• 1/2 teaspoon finely ground black pepper
• 30 shao mai or dumpling wrappers

Directions

Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.

Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)

When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.

SPICY DIPPING SAUCE:

• 1/2 cup soy sauce
• 2 tablespoons black vinegar, or Chinkiang vinegar
• 1 teaspoon chile paste
• 1/2 teaspoon sugar
• 1 tablespoon minced garlic

Combine ingredients in a small bowl and serve with Pork Dumplings.

Yield: 2/3 cup

Yangchow fried rice recipe

 

·         large eggs

·         6 ounces roast pork

·         4 ounces frozen medium shrimp

·         .

·         Shrimp Seasonings:

·         Salt and freshly ground black pepper, to taste

·         1/2 teaspoon cornstarch

·         .

·         Other:

·         5 tablespoons oil for stir-frying, or as needed

·         1 medium yellow onion, diced

·         1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)

·         4 cups cold cooked rice

Preparation:

Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

 

Tung po mutton recepie

 

Ingredients :
225 g 100 g 100 g 2 tablespoons 1 tablespoon 2 1 slice 1 clove 1 teaspoon 3 tablespoons 1/2 teaspoon	Stewing mutton Potato Carrot Soy sauce Sugar scallions (scallions) Fresh root ginger Garlic, crushed Five-spiced powder Rice wine or dry sherry Szechwan pepper Oil for deep-frying
Method : Cut the mutton into 2 cm cubes, then score one side of each square halfway down. Peel the potato and carrot and cut them the same size and shape as the mutton. Heat up quite a lot of oil in a wok or deep fryer. When it is smoking, deep-fry the mutton for 5-6 seconds or until it turns golden. Scoop out and drain, then fry the potato and carrot, also until golden. Place the mutton in a pot or casserole, cover the meat with cold water. Add soy sauce, sugar, onions, root ginger, garlic, pepper, five-spice powder and rice wine or sherry, and bring it to the boil. Then reduce the heat and simmer for 2-3 hours. Add potato and carrot, cook together for about 5 minutes and serve.

 

 

Chinese Menu -3 (6^th semester)

 

 

Wanton Soup

Spring Rolls

Stir fried chicken with celery

Chowmein

 

 

Wanton wrappers.                                 Yield -4

Ingredients:

·         1 egg

·         3/4 teaspoon salt

·         2 cups all-purpose flour

·         1/3 to 1/2 cup water, as needed

·         Extra flour as needed

Preparation:

Lightly beat the egg with the salt. Add 1/4 cup water.

Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).

Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to  use.

 

Wanton soup recpie               Yield-4

 

Ingredients:

·         18 - 24 won ton wrappers

·         Filling:

·         1/2 pound boneless lean pork, chopped finely

·         1 tablespoon soy sauce

·         1 tablespoon oyster sauce

·         a few drops sesame oil

·         1 teaspoon sherry

·         1/2 teaspoon sugar

·         1 green onion, finely minced

·         1 teaspoon cornstarch

·         2 dashes of white pepper

·         Other:

·         Water for boiling won tons

·         4 1/2 - 5 cups chicken stock

·         green onion, thinly sliced, as desired

·         a few drops sesame oil (optional)

Preparation:

Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

 

 

Spring rolls recpie               Yield -4

 

Ingredients

For The Pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt

For The Stuffing
1 tbsp oil
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables
(french beans , carrots, cabbage) ,
cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste

Other Ingredients
3 tbsp plain flour (maida) dissolved in 1/4 cup water
oil for deep-frying

For Serving
schezuan sauce

Method
For the pancakes

1.     Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.

2.     Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.

3.     When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.

4.     Repeat with the remaining batter to make 11 more pancakes.

For the stuffing

1.     Heat the oil in a wok /kadhai on a high flame till it smokes.

2.     Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.

3.     Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.

4.     Divide the stuffing into 12 equal portions and keep aside.

How to proceed

1.     Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge

2.     Apply a little flour paste along the edges of the pancake.

3.     Fold the top edge over the mixture to seal it firmly.

4.     Fold the left and the right side of the pancake in order to get a rectangle.

5.     Roll the pancake downwards tightly sealing the ends securely with the flour paste.

6.     Repeat with the remaining ingredients to make 11 more rolls.

7.     Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.

8.     Cut each roll into 2 equal portions and serve hot with schezuan sauce.

 

 

Stir fried chicken with celery                                 yield -4

2 tsp. cornstarch

2 boneless, skinless chicken breasts,


 frozen for 20 minutes, halved lengthwise,


 and cut crosswise into 1/8"-thick strips

1 egg white 
Kosher salt, to taste

3 tbsp. canola oil

1 1/2" piece ginger, peeled and julienned

1 leek, halved crosswise and julienned

5 ribs celery, cut diagonally into 1/4"-thick slices

1 1/2 tbsp. light soy sauce

 

1. Combine cornstarch, chicken, egg white, and a pinch of salt in a medium bowl and toss vigorously to combine; set aside for 10 minutes.

 

2. Heat a 14" wok (or stainless-steel skillet) over high heat until wok starts smoking. Add 2 tbsp. oil around edge of wok and swirl to coat the bottom and sides. Add chicken and cook, tossing constantly, until chicken is opaque, about 1–2 minutes. Transfer chicken to a plate and set aside.

 

3. Return wok to high heat and add remaining oil around edge of wok. Add ginger and leeks and cook, tossing constantly, until fragrant, about 30 seconds. Add celery and cook, stirring and tossing often, until crisp-tender, 1 minute.

 

4.Add reserved chicken and juices from plate back to wok, along with soy sauce. Cook, tossing, until chicken is cooked, 1–2 minutes.

 

 

Chowmein 
                                          Yield-4

 

Ingredient

For the noodles
1 1/2 cupsBoiled Noodles
1 tbsphoisin sauce
1 tspsesame (til) oil

For the vegetables
1/2 cuponions, sliced
1 tspgrated ginger (adrak)
1 tspgarlic, chopped
1 tspchopped celery
1/4 cupcarrot, cut into thin strips
¼ cup baby corn, cut into 4, lengthwise
1 cupmushrooms (khumbh), sliced
1/2 cupbean sprouts
1 tspoil
salt to taste

To be mixed together into a sauce
2 tbsphoisin sauce
1/2 cupwater
1 tbspcornflour

Method

For the noodles

1.     Mix together the hoisin sauce and the noodles. Keep aside.

For the vegetables

1.     Heat the oil over a high flame and sauté the onions, ginger, celery and garlic for a few seconds.

2.     Add the carrots, baby corn, mushrooms and salt and sauté for 2 to 3 minutes till the vegetables soften.

3.     Add the bean sprouts and sauce and bring to a boil. Keep aside.

How to proceed

1.     In a non-stick 150 mm. (6") diameter pan, heat the sesame oil and add the noodles. Arrange evenly on the surface of the pan to make a pancake. Cook till the noodles are golden brown in colour and lightly crisp.

2.     Carefully turn the noodles around cook over a slow flame for 3 to 4 minutes and then slide them on a serving plate.

3.     Serve immediately topped with the vegetables.

 

 

Chinese Menu-04

 

Prawns in Garlic Sauce

Fish Szechwan

Hot & Sour Cabbage

Steamed Noodles

 

 

Prawns in Garlic Sauce                        No of portion-4

Ingredients

Prawn:

• 2 cups canola oil
• 1 pound large Prawn , peeled and deveined
• 1/2 cup cornstarch
•  

Garlic Sauce:

• 2 tablespoons brown sugar
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 cup vegetable broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons canola oil
• 1/2 medium onion, sliced
• 3 tablespoons chopped garlic
• 1 tablespoon chopped ginger
• 1/2 red bell pepper, chopped
• 2 cups broccoli florets, blanched
• 1 (8-ounce) can water chestnuts, drained
• 4 cups cooked white rice, for serving

Directions

For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.

Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.

For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.

Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

 

 

 

Fish Szechwan Recepie                                    No of Portion-4

Ingredients
Fish (boneless) 16 pieces
2 tbspcornflour
1/2 tspblack pepper (kalimirch) powder
1 tspgarlic (lehsun) paste
1 tspchilli powder
1 tspsoy sauce
oil for frying as required
salt as required
For the Sauce
1 tspfinely chopped ginger (adrak)

1 tspfinely chopped garlic (lehsun)
3whole dry kashmiri red chillies, chopped
1/4 cupfinely chopped spring onions
12mushrooms (khumbh), sliced
1/4 cupchopped capsicum
1/4 tspblack pepper (kalimirch) powder
M.S.G as required
1/2 tspvinegar
Chicken stock ½ cup
1/4 cuptomato ketchup
1 tspsoy sauce
1/2 tspsugar
1/4 tspchilli-garlic sauce
1 1/2 tbspcornflour mixed with 2 tbsp. water
2 tbspoil
salt as required

Method

1.      Wash and clean the fish and cut into 16 pieces.

2.      Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garlic paste, and salt.

3.      In a pan heat the oil and deep fry the marinated fish and set aside.

4.      Heat oil in a wok and fry the ginger, garlic and red chilies for a minute.

5.      Add the vegetables, pepper, ajinomoto and salt and continue to stirfry.

6.      To prepare the sauce, bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.

7.      Add the cornflour mixed with water and stir continuously till the sauce thickens.

8.      Serve hot with rice or noodles

 

Hot & Sour Cabbage                    No of Portion-4

·         Ingredients

·          

·         200g cabbage

·         1 tsp Sichuan peppercorns

·         3 cloves garlic, crushed

·         2 dried red chilies, seeded and coarsely chopped

·         2 sprigs spring onion, sectioned

·         1 tsp cooking wine

·         Sauce

·         1 1/2 tsp rice vinegar

·         1/2 tsp black vinegar

·         1/2 tsp soy sauce

·         1 1/2 tsp sugar

·         1/2 tsp salt, or to taste

 

Method

Wash cabbage and drain dry. Cut into bite size. I actually trimmed off the hard stems before cutting.

Heat oil in wok over low to medium heat, sauté Sichuan peppercorns until fragrant but not burning. Discard peppercorn; keep oil in wok.

Switch to high heat, sauté garlic, chili, and spring onion, then toss in cabbage. Swirl in the cooking wine on edges of wok near the vegetable.

Mix well and pour in sauce. Assemble well with cabbage and cook until it is just softened, one to two minutes. If the sauce dried up too fast, add one to two spoons of water to let the cabbage cook through.Serve Hot.

 

Steamed Noodles          No 0f portion-4

 

Ingredients

• 20 grams scallion, chopped
• 20 grams ginger, sliced
• 320 grams fresh string beans, cut into 4cm pieces
• 200 grams pork lean, cut into 3cm cubes
• 870 grams freshly-handmade flour noodles
• 2 tomatoes, quartered
• 2 tablespoons cooking oil
• 4 tablespoons dark soy sauce
• 1 teaspoon salt
• 3 cups water

Method

1. Slice the pork, ginger, scallion and string beans in the above size.

2. Use a steamer to steam the noodles for 20 minutes.

3. Heat cooking oil in a wok. Stir fry scallion and ginger until fragrant. Add pork and stir fry until it begins to brown. Add dark soy sauce then string beans and stir fry until they soften. Toss in tomatoes.

4. Add 3 cups of water, and cover. Wait until the soup turns red, then add salt. Let simmer while stirring occasionally. When the string beans are cooked, turn off the flame.

5. Use a pair of chopsticks to transfer the noodles from step 2 into the wok with the pork-vegetable soup. Mix thoroughly. The noodles will absorb the broth.

6. Return the noodle mixture to the steamer and steam for 10 minutes. It’s done