有野問!!!!(食譜)

Chinese Cold Noodles

Everyone would love this cold noodle which is served with a tangy sauce which is very appetizing especially in summer!








Ingredients:







chinese cold noodles 2packs
imitaion crabsticks 4sticks
Egg 1pc
Cucumber 1/2pc
shredded pickles,shredded radish,seaweed,and sesame seeds










Seasoning:





Dressing:

salt pinch
sesame oil
Sesame dressing










Cooking Method:







Bring some water to the boil. cook noodles till it softens and remove from water.Run under cold water, and drain well.Mix well with sesame oil and set aside.
Cut crabsticks into long shreds. beat the egg,and fry in paninto a thin sheet.Cut sheet into shreds.
Place noodles in bowl, and arrange accompaniments over noodles.Serve with sesame dressing.


Braised Yee Noodles with Crabmeat

Hairy crabs are in season every year around fall, and this year, the quality and price of these crabs are especially good. But often, there would be crab meat left from the crab legs, as most people prefer to eat the crab body. A good idea to make use of the crab meat is too make this noodle dish, which all the flovour of the crab is absorbed into the yee noodles.








Ingredients:







deep fried noodle cakes (YEE-Meen) 210g
chives,sectioned 50g
crabmeat 80g
shredded pork 40g
shredded mushrooms several pieces










Seasoning:







salt 1/4tsp
pinch of sugar and pepper
canned chicken stock 1cup
oyster sauce 2tbsp
dark soya sauce 1 tsp
some sesame oil










Cooking Method:







Bring a large pot of water to boil, cook yee noodles for about 1 minute. Drain well.
Marinade pork with some salt, cornstarch, oil and 2 tsp of water for a while.
Heat some oil in wok, fry pork until almost done, then add in crabmeat, sliced mushrooms, chives and seasonings and stir well.
When sauce is boiling, add in noodles and return to low heat. Simmer until sauce thickens and serve.

Wonton Noodle Soup Recipe http://www.cooking.com/recipes/static/recipe204.htm

INGREDIENTS

For Noodles:
1/2 pound fresh Chinese egg noodles
1 tablespoon peanut oil

For Wontons:
1/2 pound shrimp, peeled and deveined
1 1/2 teaspoons coarse salt
3/4 pound medium-grind pork butt
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons light soy sauce
1 green onion, minced
2 tablespoons drained, minced canned bamboo shoots
1/4 teaspoon sugar
Big pinch of white pepper
1 teaspoon Asian sesame oil
1 teaspoon Cornstarch
60 wonton wrappers
1 egg white, lightly beaten

For Soup:
6 cups chicken stock
1/4 teaspoon sugar
Light soy sauce to taste
1 tablespoon Asian sesame oil
1 pound bok choy, cut into 2 inch lengths
1 green onion, chopped

METHOD

FOR NOODLES: Bring a large pot three-fourths full of water to a boil and salt it lightly. Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands. Bring to a second boil and cook for 1 minute longer. Pour the noodles into a colander and rinse thoroughly with cold running water. Drain well and transfer to a large bowl. Toss with the oil to keep the strands from sticking together.


FOR WONTONS: Rinse the shrimp with cold water. Drain. Place in a bowl, add 1 teaspoon of the salt and toss well; set aside for 10 minutes. Rinse the shrimp in cold water again; drain thoroughly, pat dry and chop coarsely.

In a bowl, mix together the remaining 1/2 teaspoon salt, the shrimp, pork, wine or sherry, soy sauce, green onion, bamboo shoots, sugar, white pepper, sesame oil and cornstarch.

To wrap the dumplings, work with 1 wrapper at a time, keeping unused wrappers covered with a kitchen towel. Place 1 heaping teaspoon of filling in the center of a wrapper. Moisten the wrapper edges with water and fold in half to form a triangle, enclosing the filling. Bring the two long ends up and over to meet and slightly overlap over the top of the filling. Moisten where the edges overlap with egg white and press together to seal. Set on a baking sheet and cover with another kitchen towel. Continue to form dumplings until all the filling has been used. Set aside 3 dozen dumplings for this dish; wrap the remainder and any unused wrappers in plastic wrap and freeze for up to 2 months.

TO ASSEMBLE: In a saucepan, heat the chicken stock and season with the sugar, soy sauce and sesame oil. At the same time, bring a large pot three-fourths full of water to a boil, salt lightly and add the bok choy. Boil for 1 minute; then, using a slotted spoon or tongs, transfer to a bowl and set aside. When the stock is hot, drop in the noodles for a few seconds to reheat. Using the spoon or tongs, scoop out the noodles and divide them among 6 warmed deep soup bowls; keep warm.

Drop 3 dozen wonton dumplings into the boiling water. Cook until they float to the top, about 3 minutes. Using the spoon, scoop out the dumplings and place approximately 6 dumplings in each bowl. Top with the bok choy and ladle over the hot stock. Garnish with the green onion and serve hot.

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http://chinesefood.about.com/library/blnoodles.htm A collection of Chinese noodle recipes including Shanghai noodles, Chicken Chow Mein, Beef Lo Mein, Singapore noodles, Szechuan Noodles, and more.

Wonton noodles雲吞麵From: [email protected] (Yolanda A Leung)
Date: 3 Aug 1993 19:17:02 GMT
Shrimp Won-Ton

1/3 lb raw, shelled shrimp
1/4 t rice wine
1/4 t salt
1/2 t cornstarch
1/4 t MSG (optional)

1/4 cup bamboo shoot, diced
1 t chopped ginger root

30 won ton skins

Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with
rice win, salt, cornstarch and MSG. Add bamboo shoot and chopped ginger
root. mixing thoroughly. Taking one won-ton skin, put a teaspoon of filling in
the center. Trace water with fingertips along edge and fold over to form
triangle with filling in the center. Bring the two outside corners together
and using another drop of water, pinch the 2 edges together to seal.

Boil 6 cups of water; add won ton and green vegetable; cover. When won tons
rise to the surface of the water remove, won-ton with green vegetables
drain and portion into serving bowls with soup and seasoning.

Soup for Wonton

6 C stock
1 t rice wine
1 1/2 t salt
1 T shredded gingger root

Heat all above ingredients to boiling.

Seasoning in each bowl

1/4 t black pepper
1/2 t sesame oil
1/2 T soy sauce
1 T chopped green onion

Put these into each individual serving bowl.

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