Food is a very important element of Chinese culture, it is prepared with love and respect, so enjoy it. Chinese food contains elements of many peoples and cultures that live in this area and what they have in common is that they use many spices, among which soy sauce should not be missing and as a side dish is most often found steamed rice. on plates. They eat a lot of soups and noodles, can be rice or wheat flour, meat, tofu and other soy products and vegetables, and for dessert prefer fresh seasonal fruits, which makes Chinese food one of the healthiest and most nutrients in the world. .
Spring wrappers
For 6 people.
- 4 sheets of dough drawn
- 1 carrot
- 100 g of soy cabbage
- 150 g of cabbage
- 1 tablespoon oyster sauce
- 2 tablespoons oil
- a pinch of sugar
- salt, pepper
- 1 egg
Carrots are washed, peeled and cut into thin strips, as well as cabbage. Heat the oil in a pan and fry the carrots until slightly softened, add the cabbage and cabbage and fry for another two minutes, then add the oyster sauce and spices and fry until the water evaporates. Set aside and cool. Place two sheets of dough on top of each other and cut into squares ten centimeters. Place a spoonful of the filling in the middle of each. Beat the egg and coat the outer edges of the dough with it. Fold the bottom edge over the filling, then do the same with the left and right edges, finally twisting them all together. Heat the oil in a deep frying pan and fry the wrappers in it to get a nice golden brown color.
Kung pao chicken
For 4 people.
- 1 kg chicken breast
- 1 red pepper
- 60 gr peanuts
- a bunch of young onions
- 1 dl soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil
- 10 dry chili peppers
- 6 cloves garlic
- a piece of ginger the size of a thumb
Cut the chicken into smaller cubes, peel the peppers and cut them into strips, peel and ginger and finely chop the ginger, chop the new onion and chili, remove the grains. In a bowl, mix half the soy sauce, vinegar and sugar. In another bowl, mix the rest of the soy sauce and starch and pour the mixture over the chicken. Heat the oil in a pan, add the chicken and fry for five minutes. Remove from the pan and add a little oil and paprika. When slightly softened, add the spring onions, peanuts, ginger, garlic and chili. Stir and fry for a few minutes, then add the mixture of soy sauce, vinegar and sugar, stir, add the chicken and cook for another five minutes to thicken the sauce.
Hot sour soup
For 4 people.
- 1 l base chicken stock
- 0.5 kg chicken breast or tofu
- 200 g shiitake mushrooms
- 100 g of bamboo top
- 2 cloves garlic
- a piece of ginger the size of a thumb
- 2 teaspoons soy sauce
- a teaspoon of chili
- 1 tablespoon sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons corn starch 2 eggs
Cut the bamboo into thin noodles, peel and chop the garlic, chicken or tofu and cut it into pieces the size of centimeters, the same mushrooms, peel the ginger and cut into thin noodles, mix the eggs. In the pot pour the base of the soup, add the mushrooms, ginger, bamboo, garlic, soy sauce and chili. Bring to the boil and then lower the temperature. Sprinkle the chicken with sesame oil, mix the vinegar and starch in another bowl. Add the chicken to the soup and cook for about half an hour, then slowly toss the egg into it stirring constantly. Add vinegar with starch, mix and cook for another five minutes.
Mongolian beef
For 4 people.
- 500 g side dish with beef
- 4 new onions
- a piece of ginger the size of a thumb
- 2 cloves garlic
- 30 g of corn starch
- 80 ml of water
- 80 ml soy sauce
- 60 gr brown sugar
Cut the meat into centimeter-thick strips, peel and chop the garlic and ginger, remove the white pieces of onion and cut the greens into five-centimeter-long strips. Mix the meat well with the starch in a bowl and let it rest. Heat the oil in a pan, add the meat and fry quickly, one minute on each side. Remove from the pan and add the garlic and ginger. Mix, add soy sauce, water and sugar and bring to a boil. Return the meat to the pan and sauté for a minute or so until the sauce thickens, finally add the fresh onions, stir, wait for it to dry and serve.
Fried bananas
For 4 people.
- 4 larger ripe bananas
- 60 g flour
- 60 g of corn starch
- 1 dl water
- 2 tablespoons milk
- 6 g butter
- spoons of sugar
- oil
Peel a banana and grate it in half, melting the butter. Mix the flour, starch, water, milk, butter and sugar into a soft dough. Pour the oil, which should reach a few inches high, into the pan and heat. Dip the bananas in the dough and fry them until they get a golden yellow color. Place on paper towels to absorb excess fat and serve.
We also recommend: This is still the most popular recipe for donuts in Slovenia (VIDEO)
Cover photo: Fotoatelie / Getty Images