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Learn simple Chinese Cooking-Szechuan cucumber

Szechuan cucumber relish

chinese food

Servings: 2-3

1 ¼ lbs. cucumbers

15 slices garlic

1 teaspoon Szechuan peppercorn

1 teaspoon hot bean paste

2 Tablespoons hot chili oil

1 Tablespoon salt

2 teaspoon sugar

1 Tablespoon brown vinegar

2 Tablespoons sesame oil


  1. Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2" long pieces in any shape you'd like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.

  2. Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.

  3. Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it's ready to serve.

Copyright © 2005 ChineseHomeCooking.Com, All rights reserved.

Learn simple Chinese Cooking–Steamed spareribs with black beans

Steamed spareribs with black beans

chinese cooking

Servings: 2-3

¾ lb. pork spareribs

1 Tablespoon cooking oil

2 Tablespoons dried fermented black beans

1 Tablespoon Chinese rice cooking wine

½ teaspoon Salt

1 teaspoon sugar

1 Tablespoon light soysauce

1 Tablespoon cornstarch

2 Tablespoons chopped hot pepper

2 Tablespoons chopped garlic



This dish utilizes both stir frying and steaming. The stir frying is to make the black bean sauce. You can buy black bean sauce in a container in your friendly neighborhood Asian grocer, but since they are already prepared, you don't have to add the some of the ingredients such as sugar, salt, and soy sauce. We recommend using the fermented black beans because it only takes a couple of minute extra to prepare, and the stir frying brings out the delicious aroma and taste of black beans unmatched by the ones in a container.

  1. Cut the spareribs into ½" x 1" long pieces. Wash and soak the fermented black beans for about 5 minutes. Strain off water and then chop them up into smaller pieces.

  2. Heat the wok on high, then add the cooking oil after the wok is hot. Stir fry the fermented black beans. Add the rice wine, sugar, salt, and soy sauce. Stir for only 10 seconds. Remove to a bowl and mix thoroughly with the spareribs.

  3. Add cornstarch to spareribs and mix thoroughly. Place all of the spareribs onto a plate or a bowl (make sure it fits in your steamer).

  4. Heat up the steamer. Sprinkle chopped red pepper and garlic on top of the dish. Put the plate/bowl in a steamer. Cover and steam over high heat for 20 minutes.

  5. Once done, transfer the spareribs to a serving plate to serve.

chinese cooking

Copyright © 2005 ChineseHomeCooking.Com, All rights reserved.


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Learn simple Chinese Cooking--Chicken wings with oyster sauce

Chicken wings with oyster sauce

Servings: 4

chinese food

12 chicken wings

½ lb. Chinese broccoli

1 green onion (sliced to ½" length)

1 slice ginger (diced)

1 Tablespoon soy sauce

½ teaspoon salt

½ Tablespoon rice wine


Seasoning sauce #1

1 cup water

½ teaspoon salt

1 teaspoon sugar

1 pinch of Szechuan peppercorn


Seasoning sauce #2

2 Tablespoons oyster sauce

¼ Tablespoon sesame oil

½ Tablespoon cooking oil


Cornstarch paste

½ Tablespoon cornstarch

½ Tablespoon water


  1. Cut the chicken wings in halves at the joint to make 24 pieces. Marinate the wings with 1 Tablespoon of soy sauce for 15 minutes. Then stir fry the wings in a wok until they appear golden. Remove them into a bowl for use later.


  2. Cut the Chinese broccoli into about 3 inches long pieces. Put them in boiling water, add ½ teaspoon of salt, and mix gently for 1 minute (or when they turn bright green). Remove them from the wok, and "shock" the Chinese broccoli by dipping it in cold water briefly (this makes sure the Chinese broccoli retains the bright green color, instead of turning brown, which ruins the presentation of the dish). Line them up on the serving plate in any decorative pattern you prefer.


  3. Heat up the wok on high, then pour in 1 Tablespoon of cooking oil. Stir fry the green onion and minced ginger for 10 seconds, then add the chicken wings and ½ Tablespoon of rice wine.


  4. Add the seasoning sauce #1, cover up the wok with the lid. Lower the heat to medium and cook for 15 minutes.


  5. Turn the heat back on high after 15 minutes, add the seasoning sauce #2 and gently stir. When the dish heats up, add the cornstarch paste and gently stir until it's thickend. Transfer into a plate and serve.


       chinese food


Learn simple Chinese Cooking-Beef with oyster sauce
Shredded Beef with Green Pepper

Learn simple Chinese Cooking-Beef with oyster sauce

Servings: 2-3

8 oz sirloin beef
3 green peppers
1 green onion
3 slices ginger
½ teaspoon sugar
1 teaspoon salt
1 cup cooking oil
3 tablespoons cooking oil

2 Tablespoons soy sauce
1 Tablespoon cold water
½ Tablespoon wine
2 teaspoon cornstarch
½ teaspoon salt
1 Tablespoon cooking oil


Shred the sirloin beef to about 1" long strips, mix with the marinade and marinate for 1 hour.

Clean the green pepper, remove the seeds and membrane, then cut each in halves and also shred into 1" long strips. Shred the green onion and ginger also into 1" long strips.

Heat 1 cup of cooking oil in a wok, stir fry the sirloin strips briskly over high heat about 10 seconds. Remove the sirloin strips and discard the cooking oil.

Heat another 3 Tablespoons of cooking oil in the wok. Stir fry the ginger and green onion, then add the shredded green pepper, salt, sugar and stir well. Add the sirloin strips, blend thoroughly for 20 seconds. Remove everything onto a plate and serve.

Copyright ? 2005 ChineseHomeCooking.Com, All rights reserved.

Learn simple Chinese Cooking-Tomato with sweet corn soup
Tomato with sweet corn soup Tomato with sweet corn soup

Servings: 4

½ can golden sweet corn
1 cup diced tomatoes ( ½" x ½")
¼ cup green peas
6 cups soup stock or water
2 Tablespoons oil
2 teaspoons salt
½ Tablespoon rice wine
1 egg white

Soup paste:
4 Tablespoons water
4 Tablespoons cornstarch


Heat 2 Tablespoons of cooking oil in a wok. Pour in the rice wine and then 6 cups of soup stock immediately. Then add the sweet corn and mix well. Cook until the soup boils.

Season with 2 teaspoons of salt. Then add the tomatoes. When it boils again, add the green peas, reduce the heat to low and pour in the cornstarch paste (remember to pre-mix the paste) slowly. Stir well until the soup thickens.

Beat the egg white and slowly pour it into the soup while carefully stirring the soup. Turn off the heat immediately. Pour in a soup bowl and serve.

Copyright © 2005 ChineseHomeCooking.Com, All rights reserved.