Chinese Family Dishes
Wonton can be called “dumpling” ,too. But actually northern Chinese make dumplings while southern Chinese make wonton. There is a saying in China:”The most yummy food is dumplings.” I couldn’t understand, because in my eyes wonton is much more delicious than dumplings. Recently I saw a list of “foreigners’ favourite Chinese food”, in which the wonton is in front of dumplings! Hehe, I agree.
Not only wonton is more tasty than dumplings, but also easier to make. Simply go to a nearby market, buy wonton skin, 1 pound of wonton skin can make 50 to 60 wonton, depending on how thick the skin is, if you can not be sure , just ask the guy who is selling the skin, he(she) must know it.
How to make wonton? there are two crucial steps, one is to make the filling, the other is to wrap the filling with wonton skin.
1.How to make wonton filling? You can put whatever you like into a wonton, as long as you keep one rule in you mind: make the filling dry. Otherwise the skin will go broken very easily. Though you can make filling out of anything, I still suggest the following ingredients: vegetable or(and) meat.
2. how to wrap wonton? hummmmmm, easy to do but difficult to describe, hehe. Maybe you can find a video teaches how to make wonton^_^.
I love wonton, but I am so lazy to make dry fillings for my wonton, so I found a kind of vegetable, which I only have to use a small trick to “dry ” it without drying it.:-) That is leek! Now comes my wonton with minced pork and leek filling!
How to make them?
1. 1 pound of minced pork, half a pound of leek;
2.20g of ginger, minced it until it looks like mud. Of course if you don’t mind to taste ginger, you don’t have to mince it that thoroughly;
3.soy sauce, salt, one egg white, Chinese cooking wine, chicken soup salt.
1. stir minced pork with salt, soy sauce, Chinese cooking wine, chicken soup salt, minced ginger,one egg white to one direction until you feel the filling becomes thick, if you fail to make the filling thick, add some starch to help you;
2. put the prepared meat into fridge for half an hour, meanwhile cut leek as small as you can, put some cooking oil into the cut leek——to prevent leek juice from coming out, or you can put the leek under sunshine for 15 minutes, that works, too;
3. mix prepared meat and leek together, that’s the filling for wonton!
after you mix meat and leek, please avoid to add salt into the filling anymore, that will push the leek to release juice…..if you find the filling really is not salty enough, then additionally prepare some soup for your wonton, just like the wonton in the displayed picture. You can see, I put seaweed and spring onion into the soup:-)
Once a German was kind enough to tell me:”It is said that your Chinese eat everything with two legs except human and with four legs except tables.” Hahaha, yeah this is really embarrassing sometimes, We are eating a lot of horrible things. However, I still cherish the hope that oversea friends can realize China is huge and has a big population, not all the Chinese are eating snakes, monkey heads or something like that.
What I want to talk about is meat and bones. Here in China, bones are more expensive than pure meat, for example, pork ribs are much more expensive than pork meat. So I love to buy meat, pure meat! Now I love to buy beef, Which nearly has the same price with pork! What did I say? Yeah, China is too big, sometimes the differences are really shocking.
1.500g of beef( the part around the cow’s waist);
2.2 small potatoes;
3. one star anise, salt, oil, one chilli,curry powder.
Here comes the steps:
1. cut the beef to cubes( 2cm×2cm×2cm), cut potatoes to chunks;
2. when the water in the wok is about 80°, put the beef in, cook it without cover until the water is boiling, get the beef out, throw away the bloody water;
3. hot wok hot oil, fry the beef until the color changed a little bit to be golden;
4. put the star anise and chilli into the wok, fry the beef for another 2 minutes;
5. cover the beef with hot water, make sure that the beef is just covered, don’t put too much water if you don’t wanna make beef soup
6. cook the beef with small flame for 1 hour, put some salt into the soup, go on cooking it for 15 minutes;
7. put the potatoes and curry powder into the soup, cook all the things together for another half an hour, then it must be ready!
Don’t put salt and potatoes and salt together ,otherwise the dear potatoes will suck most of the salt and make themselves too salty while the beef still has a decent light taste.
I suppose the meat ball dish is a kind of Chinese fast food, if you don’t have much time to cook, just make some meat balls in weekends. There are various ways to make meat balls, such as meat with mushrooms, with bamboos or with spring onions, i prefer the meat with bamboos, for I was brought up in a town where there were a lot of elegant bamboos
1.500g of pork with about 20% fat, of course, minced;
2.spring onions (where I am living now only can get dry bamboos so I didn’t buy bamboos)
3.egg white of one egg;
4.300g of white gourd;
5.white pepper powder, cooking wine, salt, a little starch, several leaves of Chinese parsley.
Here are the details:
1.blend the pork with white pepper powder, cooking wine, salt, starch and egg white, stir all the things in one direction until the minced meat starts to be thick and sticky, leave it there for half an hour (if the weather is too hot, put it into a fridge);
2.put cut spring onions into the meat;
3.remove the skin of the white gourd, cut it to thin pieces;
3.cook some water in a wok, turn down the flame when the water starts to boil;
4.use a spoon to help your palm to make meat balls, carefully lay the meat balls into the wok;
5.cook the meat balls with small flame for 15 minutes until it is sure that the meat balls will not break to parts, then put the white gourd pieces into the wok, turn up the flame to middle level for another 5 minutes;
6.pinch some salt to put it into the wok, giving the soup a little bit taste;
7.throw some Chinese parsley leaves on the surface of the soup, then it’s done
There is another way to make the meat balls tasty: just fry them totally in oil when they are still freshly made. But it is obvious the meat will suck a lot of oil, which is believed not so healthy, but with this way, you can store the meat balls longer and better in your fridge.
I only knew the chub fish was really cheap and I was told that fish was not so tasty. My life was full of all kinds of fishes, so I hardly paid attention to the chub fish until one day in another city I found only the chub fish was acceptable and available for me……
1.1kg of chub fish;
2.one huge lettuce;
Here comes the steps:
1.cut the fish to several pieces,rub some salt and cooking wine on the surface and leave it there for 1 hour;
2.cut the lettuce to thin slices;
3.hot wok hot oil, a little chilli and 3 pieces of ginger, then lay the fish pieces into the wok carefully,fry the fish a little bit on both sides, drip some cooking wine and more soy sauce;
4.put hot water into the wok, bury 60% of the fish;
5.when the water starts to boil, put lettuce slices and salt;
6.taste the lettuce, if it’s cooked, the dish must be ready! Sprinkle the spring onion pieces on the top,that’s it!
I found it seems we Chinese really love to fry food, and we pay a lot of attention to the appearance of dishes, so it’s normal if you see your radish dish is served with the shape of a funky duck or a gorgeous flower.Hmm, I am not a cook, i would appreciate my kitchen so much if it produces yummy food, even without beautiful appearances.
1.200g of preserved ham: clean it first and steam it for half an hour or cook it for half an hour;
2.400g of Sweet Abroad Peas(actually we call the pea “Holland Pea”)
3.2 chilli, salt.
There are more details:
1. cook some water with several drops of oil and a little salt, when water starts to boil, throw the peas in for 1 minute, then take the peas out and put them into cold water to cool down;
2.cut the preserved ham to pieces,hot pot and hot oil, then fry the chilli a little bit before put the ham slices into the wok, fry the ham until you can see the colour changed a little bit;
3.put peas(without water)into the wok,fry a little bit, some salt, then it’s ready. Easy, hun? It is a normal Chinese dish.
1. the preserved hams are normally salty,so be careful about how much salt you will put into the dish;
2.don’t fry the peas too much, otherwise they will lose their beautiful green colour:-)