Chinese simple fried noodles
Chinese simple fried noodles are popular among the Chinese, it is easy to do.
Ingredients
200
g of noodles
20
g of onion
½
sausage
20
g of white cabbage
20
g of carrot
½
pepper
Seasoning
2
cloves garlic
1
and ½ tbsp soy sauce
clear
sunflower oil
8 minutes
Chinese simple fried noodles steps:
1.
Cook the noodles in boiling water, as they are almost cooked, remove and place
in cold water. Put on a plate, pour 1 sunflower oil c.à.c. Mix well.
2.
Wash the onion, carrot, cabbage and peppers, then cut them into julienne strips
respectively. Cut the sausage son and garlic into small pieces.
3.
Heat the sunflower oil in a pan, then add the onion and garlic. Although blow.
4.
Next, put the carrot, sausage and cabbage. Sauté until soft.
5.
Add the noodles and light soy sauce. Although blow.
6.
Finally, add the chilli. Sauté evenly. Pour It Up.
Tips:
When
cooked the noodles, so do not cook well, the 90% cooking is good. And we must
remove them and put them in cold water right away. Then, mix with a little
sunflower oil is to prevent sticking.
Ingredients
for Chinese Rice Snack Recipe
3
c Cooked Rice; room
-temperature
2
tb Peanut Oil
3
tb Soy Sauce
2
Scallions With Green Tops;
-finely
chopped
Chinese
Rice Snack Preparation
Add
oil to rice, mix thoroughly. Add soy sauce; toss gently. (The oil and rice must
be mixed first so that each grain is coated and soy sauce will distribute
evenly.) Sprinkle with chopped scallions; fluff with fork. NOTES : Chinese
children eat this unassuming dish after school. Leftover rice, at room
temperature rather than cold, is mixed with oil and sprinkled with dark soy
sauce and finely chopped scallions.
Ingredients
for Chinese Beef and Tomatoes Recipe
4
md Tomatoes
2
tb Oil
2
lb Flank steak
1
md Green pepper,sliced
3
tb Soy sauce
1
md Onion,sliced
2
tb Dry sherry
1
Beef bouillon cube
1
cl Garlic,minced
3/4
c Boiling water
1/2
ts Ground ginger
2
tb Cornstarch
1/8
ts Ground black pepper
2
tb Cold water
Chinese
Beef and Tomatoes Preparation
Thinly
slice beef on the diagonal (for easy slicing,place meat in the freezer until
slightly frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
completely.Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat
oil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube in
boiling water. Add beef and marinate.Bring to boiling point.Reduce heat and
simmer,covered for 8 minutes.Blend cornstarch with cold water. Stir into
mixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;add
to skillet;stir gently.Cover and simmer, just until tomatoes are hot,about 3
minutes.Serve hot over rice with scallions,if desired.Serves 6 to 8.
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