Food is a very important part of Chinese culture, it is prepared with love and respect, so they enjoy it. Chinese cuisine contains elements of many peoples and cultures living in the region, and they have in common that they use a lot of spices, among which soy sauce should not be missing, and as a side dish we most often find steamed rice on plates. They eat a lot of soups and noodles, they can be rice or wheat flour, meat, tofu and other soy products and vegetables, and for dessert they prefer fresh fruits seasonal, making Chinese food one of the healthiest and most nutritious in the world. .
Spring wraps
For 6 persons.
- 4 sheets of stretched dough
- 1 carrot
- 100 g bean sprouts
- 150g cabbage
- 1 tablespoon of 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 frying pan and sauté the carrots until slightly softened, add the cabbage and sprouts and sauté for another two minutes, then add the oyster sauce and spices and sauté until the water evaporates. Set aside and chill. Place two sheets of dough on top of each other and cut them into ten centimeter squares. Place a spoonful of stuffing in the middle of each. Whisk the egg and brush the outer edges of the dough. Fold the bottom edge over the filling, then do the same with the left and right edges, finally twisting everything together. Heat the oil in a deep frying pan and sauté the pasta until golden brown.
Kung pao chicken
For 4 people.
- 1 kg of chicken breast
- 1 red pepper
- 60g peanuts
- a bunch of spring onions
- 1dl soy sauce
- 3 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil
- 10 dried chillies
- 6 garlic cloves
- a thumb-sized piece of ginger
Cut the chicken into small cubes, clean the peppers and cut them into strips, peel the ginger and finely chop the ginger, chop the young onion and hot pepper, remove the seeds. In a bowl, combine half the soy sauce, vinegar and sugar. In another bowl, combine the remaining soy sauce and starch and pour the mixture over the chicken. Heat the oil in a frying pan, add the chicken and sauté for five minutes. Remove from pan and add a little more oil and paprika. When slightly softened, add the spring onions, peanuts, ginger, garlic and chilli. Stir and sauté for a few minutes, then add the soy sauce, vinegar and sugar mixture, stir, add the chicken and cook for another five minutes to thicken the sauce.
Hot and sour soup
For 4 people.
- 1 liter chicken stock base
- 0.5 kg of chicken breast or tofu
- 200g shiitake mushrooms
- 100g bamboo tops
- 2 cloves garlic
- a thumb-sized piece of ginger
- 2 teaspoons of soy sauce
- a teaspoon of chilli
- 1 tablespoon sesame oil
- 3 tablespoons of rice vinegar
- 2 tablespoons cornstarch 2 eggs
Cut the bamboo into thin noodles, peel and chop the garlic, cut the chicken or tofu into centimeter pieces, the same mushrooms, peel the ginger and cut it into thin noodles, scramble the eggs. Pour the soup base into the pan, add the mushrooms, ginger, bamboo, garlic, soy sauce and chilli. Bring to a boil, then lower the temperature. Drizzle the chicken with sesame oil, mix the vinegar and cornstarch in another bowl. Add the chicken to the soup and cook for about half an hour, then slowly pour in the egg, stirring constantly. Add vinegar with starch, stir and cook for another five minutes.
mongolian beef
For 4 people.
- 500g beef side dish
- 4 spring onions
- a thumb-sized piece of ginger
- 2 cloves garlic
- 30g cornstarch
- 80ml water
- 80ml soy sauce
- 60g brown sugar
Cut the meat into strips one centimeter thick, peel and chop the garlic and ginger, remove the white parts of the onion and cut the greens into strips five centimeters long. Thoroughly mix the meat with the cornstarch in a bowl and let stand. Heat the oil in a frying pan, add the meat and brown it quickly, one minute on each side. Remove from pan and add garlic and ginger. Stir, add soy sauce, water and sugar and bring to a boil. Return the meat to the pan and cook for another minute or so to thicken the sauce, finally add the spring onions, stir, wait for it to wilt and serve.
Fried bananas
For 4 people.
- 4 large ripe bananas
- 60g flour
- 60g cornstarch
- 1 dl of water
- 2 tablespoons of milk
- 6g butter
- spoon of sugar
- oil
Peel a banana and cut it in half, melt the butter. Mix flour, starch, water, milk, butter and sugar into a smooth paste. Pour the oil, which should reach a few centimeters high, into the pan and heat it. Dip the bananas in the batter and fry them until they get a nice golden yellow color. Place on paper towel to absorb excess fat and serve.
We also recommend: This is still the most popular donut recipe in Slovenia (VIDEO)
Cover photo: Fotoatelie / Getty Images