CHINESE EGG ROLLS
12 egg roll wraps
1/2-1 lb ground chicken, pork, or beef
2 teaspoons chopped fresh ginger
2 garlic clove, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onion, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)
--Brown pork with ginger and garlic in pan; drain any grease. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well. In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly. Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside and repeat with remaining filling. Heat 2-3 inches oil in large frying pan to very hot (350潞F). Fry a few egg rolls in pan at a time, 2-3 minutes per side. Drain on paper towels. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalape帽o pepper jelly.
CHINESE FRIED RICE
4 cups jasmine rice
wok oil (out of all the oils this one is #1)
2-3 dashes of grated ginger (fresh ginger can be substituted)
1 white onion (chopped) or 4-5 green onion
3/4 cup chicken stock
1 1/2 teaspoons sugar
1 teaspoon sesame oil
3 egg (scrambled)
1 cup frozen peas and carrot (optional)
2-3 teaspoons salt
soy sauce (as much as you prefer)
Directions
Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled. Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips. Heat 3-4 tablespoons of wok oil in wok to medium heat. Saute the white onion until soft and partially transparent along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
Add the rice making sure to seperate the grains and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (and green onions if using). Raise the heat to HIGH add soy sauce to desired darkness/taste and stir-fry. (I usually use anywhere from 1/2 to a full cup of soy) ***It is crucial for the stove to be as hot as possible*****. Stir-fry to dissolve liquids.
Enjoy!Chinese food: egg roll,fried rice or other good recipe?
i m really gd in cooking fried rice. so i can offer u some hints here........secret of cooking gd fried rice = the rice itself 1st. u hv to cook ur rice in a rice-cooker 1st. after it all cool-down. put it in ur fridge 4 overnite. that wil make ur rice a bit dry n less 'water' so to make a perfect fried rice. so, let's c the steps below.....
--take out ur cooked rice fr the fridge
--i suppose u hv 4 bowls of rice / then u should hv 3 eggs
--pour the eggs %26amp; mixed it well in a big bowl until u c bubbles
--in go a bit salts......like abt 1/2 ts into eggs + mixed it well
--if u goes w/ chicken, season it 1st a bit
--n chicken should cut in v small size so to match w/ the shape of ur rice / like in v small dice
--season the chicken by using = a bit salt %26amp; sugar, soya sauce, cooking wine, seasame oil as well + finally some chopped ginger
--so, all 3 things SET. overnite rice, seasoned chicken, eggs
--prepare ur wok, make it hot....pour in oil. wait until it runs out a bit smoke
--cook the chicken 1st until it done / then take it out
--again oil, in go ur rice.... fried it non-stop %26amp; quick until the rice can pop a bit in ur wok itself
--in go chicken... mixed them in ur wok
--finally eggs...... once u pour ur egss in... fried even faster so to allow those eggs to 'wrap' on @ rice
--that's it!! n u can add a final touch w/ some spring onion of u like the taste. but remember to cut it v small to match w/ rice again
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