This post was edited by WhiteBear at 2014-4-17 20:56|
I decided to share with You some simple recipes, that bases on chinese cuisine, but are capable for (I believe) average expat, who have at list very basic cooking skills.
Taste also is "fited" for non-chinese, by small variations in procesing, use of condiments and spices.
I hope,that it is also "eadible" for Chinese, so can be served for anybody.
Some dishes I already tested on my Chinese friends, and They are stil alive...
So, this is some kind of "fusion" cuisine :)
Every dish will be posted in separate post, with as many pictures ("step by step") as possible.
I will also try to put some comments, explaining "what is going on".
So - first one.
Dish, that is also common in the "west", but here - in Chinese style :)
preparation time: 1 -3 minutes
cooking time: 3-5 minutes
- chopper or knife with wide blade
- chopping board
- pan or wok
- eggs (forfull breakfast I usually use 3). You can buy it in many "cornershops" or on "wet markets", 0,5-2 RMB/pc, depending on weight and "quality of shop"
- chinese garlic. Smaller then european, almost the same taste (little stronger maybe), easy to handle. Available in department stores, wet markets etc. Price per one piece much less then 1 RMB (buying by weight).
- green onions. Available in every "green market". Very, very cheap... Well below 0,5 RMB for quantity that we want to use for one person (as on picture).
- oil (for frying). I use peanut oil, because I like it's delicate taste, but any is suitable for this dish.
- light soysauce. Replaces the salt, and gives special taste, that differs this dish (along with garlic) from western cuisine. Buy best quality available - this matters. Price - few RMB per bottle, that lasts for about month when using as as pice and condiment.
- crush the garlic with chopper, or wide-blade knife, as seen on pictures
after that,peel is easy to be removed
- chopp thegarlic. Using chopper or wide-blade knife, when tip of the blade rests on theboard. After each "chop" blade moves almost itself for few mm, and byrepeating that operation soon we have nice chopper garlic ready.
- chopp the green onions. The same way like garlic, in equal pieces.
- wash the eggs (important!) under the warm water just before procesing. If You do it earlier - egg will loose natural protection aginst infections and becomes "bactery processor in Your fridge".
- break-int he eggs into a small bowl. Helps to add alll egs on the pan in the same time, and we can check if eggs are "healthy looking".
- heat the pan (low heat), add some oil, and garlic, let it fry for 0,5-1 minute, to transfer taste into the oil, but avoid completelly browning. Golden color is the signal to remove it on the plate.
- fry the eggs, by simply putting it into the pan, and fry any way You like. For liquid yolks - no more then 2 minutes, for harder - up to 3 or 4 minutes
- when frying eggs - add previously removed garlic. Now it can transfer its taste to the eggs
- when eggs are ready - put it on the serving plate (I usually use the same that for garlic), and decorate with green onions
- add some good quality light soy sauce
- and enjoy Your breakfast