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Note

This tag is associated with 11 posts
Cooking note: Corn flour mix for thickening the sauce

Cooking note: Corn flour mix for thickening the sauce

You probably have noticed in many Chinese recipes, especially in stir-fry recipes, it is very common to use corn flour mix (corn flour mix with water or with other seasonings) to thicken the sauce in the wok. I understand that a similar method is used in many Western food recipes as well, but I want [...]


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Cooking note: always only one or two main ingredients in one dish

Cooking note: always only one or two main ingredients in one dish

The first time I ever encountered the term ‘mixed’ in the name of a dish, I was in England already. When I browsed through the menu in a Chinese restaurant and saw dishes like ‘mixed vegetables’ or ‘mixed meat’, I was quite surprised.  Such dishes do not exist in traditional Northeastern Chinese cuisine. I think [...]

Cooking note: Which oil ? – for Chinese cooking?

Cooking note: Which oil ? – for Chinese cooking?

image source: http://gintoten.en.made-in-china.com/product/ubRngNsVHorT/China-Tea-Seed-Oil.html Soy Oil in Chinese Cooking I used to think soy oil was the most popular oil used in Chinese cooking, after all, it was the oil that I grew up with. However, after talking to my friends from different parts of China, I realized how narrow minded I was. Well, I did know [...]

Cooking note: adding water

Cooking note: adding water

    I am writing this note because in Western cuisine it is unusual to add water while stir frying. Hope this helps. Chinese stir-fry: adding water A few years ago, my husband decided to learn how to stir-fry Chinese way. I was standing by him to give  instructions. After heating up the oil, adding [...]

Cooking Note: Chilli and chilli Oil

Cooking Note: Chilli and chilli Oil

辣椒油 I love chilli in  food. Well, I used to love chilli even more. I guess I have the chilli-loving gene from my grandpa. After grandpa moved from countryside to the city, he realized that there was no good, real ‘spicy’ chilli in the city, so he got a small chilli plant from where he used [...]

Cooking Note: Five (or thirteen) spice powder and ‘spice water’

Cooking Note: Five (or thirteen) spice powder and ‘spice water’

Chinese spiced water Chinese five spice powder I have to say the first time I saw five spice powder in a supermarket here, I was very, very surprised, couldn’t believe my eyes — it is a ‘too typical’ and ‘traditional’ thing in Chinese cooking. ‘Five spices’ powder is made with anise star, cinnamon, Sichuan pepper, [...]


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Chinese sweet and sour (vinegar and sugar)

Chinese sweet and sour (vinegar and sugar)

Before you completely get bored of me saying ‘add vinegar, then sugar’, I think I’d better talk about it first. :)) Couple of years ago, when I had to go back to Manchester every week, a really nice friend put me up for the night, as return, (and if I wasn’t lazy), I would cook [...]

Cooking note: the Chinese wok

Cooking note: the Chinese wok

(This is a typical Chinese kitchen belonging to a rich family 700 years ago. The photo was taken in Zhouzhuan) The Chinese Wok Saying about adopting the taste here in England, actually, the first thing I adopted (in terms of cooking) was the wok. After moving out from a host-family, I was almost overwhelmed with the [...]

how to use spring onion ginger and garlic in Chinese cooking

Spring onion, ginger and garlic in Chinese cuisine

    Spring onion, ginger and garlic in Chinese cooking Another common way of stir-frying Northeast Chinese dishes is using the taste of spring onions, ginger and garlic to influence the dishes. If you get into any household in North China, you can easily find these three items on the kitchen shelves. Nowadays, people can [...]


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Note: about MSG

Note: about MSG

About MSG… I really like it. When I was little, I used to climb up the shelve to grab the little bottle and pour a little bit on my palm, then use my finger tip to get a bit, and put it into my mouth — my parents never knew. :))) MSG in Chinese Cuisine [...]

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