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Cook healthy and simple! Chinese cuisine, especially Shanghai-style. I have written down selected recipes containing my so-called "secrets" in this book and supplemented them with photos, notes and entertaining stories. I hope it will be of help to anyone who is interested cooking Chinese in general and Shanghai-style in particular.
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Seitenzahl: 43
Veröffentlichungsjahr: 2024
MY PRIVATE COOKBOOK
Shanghai Cuisine
MY PRIVATE COOKBOOK
Shanghai Cuisine
by
Yun Hua
IMPRINT
Copyright © 2021 by Yun Hua
Based on “Mein privates Kochbuch:
Shanghai Küche”, Yun Hua, 2021,
published by tredition GmbH/Germany
Photos: Yun Hua
Editor: Chunhui Gu
Cover design: Yun Hua
Website: www.cspecial.de/yun
Print & publish: tredition GmbH
Halenreie 40-44, 22359 Hamburg/Germany
ISBN Softcover: 978-3-347-48292-0
ISBN Hardcover: 978-3-347-48328-6
ISBN E-Book: 978-3-347-48330-9
The German National Library lists this publication in the German National Bibliography.
All rights reserved. No part of this publication may be reproduced, paraphrased, stored in a retrieval system, or distributed in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the author.
The worst ink is better than the best memory.
– Chinese idiom
Preface
COOKING has become my passion since I moved from China to Germany. My motto is: Cook healthy and simple!
Based on my basic Shanghai knowledge, I have since received a lot of praise from my friends, acquaintances and neighbours. They all want to know more about Chinese cuisine, especially Shanghai-style. It is not so easy to describe everything orally. Therefore, I have written down selected recipes containing my so-called “secrets” in this book and supplemented them with photos, notes and entertaining stories. I hope it will be of help to anyone who is interested cooking Chinese in general and Shanghai-style in particular.
Contents
1. Shanghai Spring Rolls
2. Kung Pao Chicken
3. Scrambled Eggs with Tomatoes and Mushrooms
4. Braised Tofu
5. Poached Sliced Beef
6. Potato Pancakes with Eggs
7. Ants Climbing Trees
8. Vegan Green Asparagus Salad
9. Aubergine - Salmon Pot
10. Chinese Cabbage Soup with Meatballs
11. Fish Soup with Sauerkraut
12. Fish Flavored Pork
13. Shanghai Rice Cooker Repast
14. Cola Chicken Wings
15. Flash Recipe: Corn with Grapes
Chinese Source Reference
1. Shanghai Spring Rolls
Legend:
Everyone knows Chinese Spring Rolls. But do you also know its history? Let’s start with “once upon a time”:
It is said that 1000 years ago there was a scholar in Fuzhou in southern China who often forgot to eat and sleep while working. Time and again his wife found it difficult to persuade him to eat but then she thought of solution: She invented pancakes made of ground rice, filled with meat and folded in rolls. She left these rolls on her husband's desk so that he could help himself any time. When it got cold in winter, she fried the rolls briefly in hot oil. Her husband liked the rolls so much that he couldn’t stop eating. Later, the pancakes were made from wheat flour and the filling also became varied. The recipe gradually became popular in all of southern China and it was even included in the list of the 128 best dishes in the imperial palace. People named the dish "spring rolls" because they liked to eat them as a snack during the Spring Festival.
In Shanghai, the filling differs from those of other regions in China, with Chinese cabbage as one of the main ingredients. The spring rolls from Shanghai therefore taste more savoury than those from other regions.
Prep Time: 35 minutes
Cooking Time: 10 minutes
Rest Time: 45 minutes
Total Time: 90 minutes
Ingredients for 20 spring rolls:
• 20 frozen spring roll pastries 215 mm x 215 mm (8" squares)
• Carrots 200 g (7 oz)
• Pork fillet 200 g (7 oz)
• Chinese cabbage approx. 500 g (18 oz)
• 3 pieces of dried tongu/shiitake mushrooms – optional
• 2 tbsp rice wine/ Shaoxing wine or dry sherry, beer
• Glass noodle 10 g (0.4 oz) – optional
• Corn starch, Salt and light soy sauce
• 3 cloves of garlic, finely minced
• Ground white pepper
• Neutral vegetable oil for frying
Instructions:
1. Soak the dried tongu mushrooms (or shiitake mushrooms) in lukewarm water for about 15 minutes, and defrost the spring roll wrappers by unpacking and covering them with a damp cloth. The mushrooms can be omitted if they are not available.
2. Shred the pork into fine strips and add 2 teaspoons of light soy sauce, 2 tablespoons of rice wine / Shaoxing wine (alternatively dry sherry / beer) and 1 pinch of ground white pepper. Mix well with 1 tablespoon of corn starch and let it the meat marinate in the fridge for about 10 minutes.
3. Wash and chop up the Chinese cabbage leaves. Grate the carrots with a food processor or manually and mince the soaked tongu mushrooms. Pour hot water over the glass noodles, drain and cut them into pieces. The glass noodles are used to keep the vegetable filling dry and they can be omitted, if the filling is thickened even more with corn starch.
4. Add a spoonful of oil to the marinated meat from the fridge and mix well to loosen it up. Heat about 1 tablespoon of oil in a wok and then stir-fry the marinated meat in the hot oil for about 2 minutes until caramelized. Then leave it to cool on a plate.
5.