Chinese Kitchen

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Top 5 Chinese Street Foods

I love Chinese food very much!

Although I cook Chinese food everyday, I still miss the foods I had when I was in China. There are lots of foods that I cannot cook, especially street foods.

This video is talking about the Top 5 Chinese Street Foods, which made my mouth watering.

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Kimchi Fried Rice

Ingredients:

Corns, carrot and onion (cut into small pieces)

1 egg

50g kimchi

Cooked rice (cold)

Directions:

1. Cook rice one hour earlier and wait for rice to be cold.

2. Cut kimchi into small pieces

3. Add egg into the pan and keep stirring to get small pieces

4. Heat oil and add corn, onion and carrot. Stir-fry 1 min.

5. Add kimchi. Stir-fry for 1 min. 

6. Add rice, egg and kimchi soup. Stir-fry 2 mins. Add a little bit water if too dry. 

7. Because kimchi is salty, so you don’t need or only add a very little salt. 

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Long Bean Simmered with Rice

Ingredients:

2 cups of rice

100g  marbling, cut into small cubes

1/2 potato, cut into small cubes

serveral pieces of long bean,  cut into small pieces

1  scallion, chopped

2 slices ginger, chopped

2 pieces of garlic, chopped

2 tablespoon soy sauce

1/2 tablespoon dark soy sauce

1/2 tablespoon salt

1/2 tablespoon peppercorn powder

Directions:

1. Cook rice. Add 3 cups of water.

2. Mix soy sauce, dark soy sauce, peppercorn powder with marbling. 

3. Heat oil in high heat. Add marbling and stir-fry until the oil in the meat comes out. Add ginger, garlic and  scallion, and continue stir-fry.

4. Add long bean and half salt. Stir-fry for 2 mins.

5. Add potatoes and remaining salt. Stir-fry for 3 mins.

6. Add them into the rice cooker and cook together with rice. 

7. When rice cooking is done. Mix and eat! 

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Minced Pork and Tofu

Ingredients:

1 piece of firm tofu, cut into cubes

100g minced pork

1 tablespoon soy sauce

1 tablespoon cooking wine

1 piece of garlic, chopped

Salt

1. Add a little salt to the surface of tofu cubes. 

2.  Fry the tofu cubes to lightly brown so that they will have a more chewy surface.

3. Heat remaining oil in the pan and add minced pork until it turns white. Then add soy sauce, cooking wine and garlic. 

4. Add a little water and fried tofu and simmer in high heat until water has gone. 

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Tomato and Egg Stir Fry

I must say this is the most basic Chinese recipes. Every Chinese knows how to cook this dish. 

Ingredients:

2 large egg

1 scallion, finely chopped

1 medium tomatoes, each cut into small wedges

1 teaspoon sugar

1/2 tablespoon salt

Direction：

1.  Heat oil over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.

2.  Heat remaining oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact. Sprinkle sugar and  salt over tomatoes and stir to combine.

3.  Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.

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Spicy Simmered Chicken

Ingredients:

200g any part of chicken

1/2 onion, cut into slices

1 green chili,  cut into slices

1 potato, cut into small cubes

A few cabbage, cut into slices

1 large tablespoon chili sauce

2 tablespoon soy sauce

2 tablespoon cooking wine

several pieces of garlic

1 tablespoon peppercorn powder

Directions: 

1. Mix everything together in a large bowl and put it in the fridge for 2 hours.

2. Heat the oil, add the mixture and stir-fry in high heat for 1 min.

3. Add 100ml water and simmer for about 20 mins. If the water still left a lot when potatoes turn soft, cook in high heat until water goes away. In the contrast, add water if it goes away before potatoes are done. 

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Steamed Spare Ribs in Douchi

Steamed spare ribs taste much different from simmered ones. But you have to have a steam pot to cook this dish. 

Ingredients:

200g spare ribs, chop into small pieces

1 potato, cut into slice in 2mm thick

2 pieces of garlic, chopped

1 scallion, chopped

1 large tablespoon Douchi

1 tablespoon soy sauce

1. Clean spare ribs and dry. 

2. Mix scallion, garlic, Douchi and soy sauce with spare ribs. Wait for half a hour.

3. Put potato slices in to bottom of a dish. 

4. Add spare ribs on the potatos.

5. Use  plastic wrap to cover the top. Then put the dish into the steam pot. High heat for 10 mins and low heat for another 40 mins.

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Green Chili and Shredded Potatoes

This is the favourite of my mom. Whenever I cook this dish, it remind me of my mom. 

Ingredients:

1 potato

1 green chili

several dry round chili

1 scallion

1/2 tablespoon salt

1/2 tablespoon chicken powder

1 large tablespoon vinegar

1. Cut potato into shreds and sink in water for 10 mins. This will make potato shreds taste more crispy. 

2. Cut green chili into shreds.

3. Heat the oil and add chopped scallion and dry round chili. Then add shredded potatoes, and stir-fry until soft.

4. Add green chili and stir-fry.

5. Add salt, chicken powder, and vinegar. 

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Spicy Pork Stir-fry

Ingredients: 

100g pork, cut into slice

Half onion, cut into slice

1 green chili, cut into slice

1 tablespoon white sesame

2 tablespoon soy sauce

2 tablespoon chili paste (Korean style)

1 tablespoon sesame oil

2 tablespoon chili powder

2 pieces of garlic, chopped

1 tablespoon cooking wine

2 tablespoon peppercorn powder

Direction:

1. Marinade：Mix  soy sauce,  chili paste,  chili powder,  cooking wine,  peppercorn powder and garlic. Mix half of marinade with meat for 30 min. 

2. Heat oil and add meat into the pan. Stir-fry until meat is done.

2. Add onion and green chili, and the other half marinade . Stir-fry for 3 mins.

3. Add sesame and sesame oil. Stir-fry 10 seconds. Close fire. 

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Spare Ribs and Potato

Ingredients:

200g spare ribs, chop into small pieces

1 potato

4 pieces of  Anise

a few of peppercorn

1/2 tablespoon chili powder

2 tablespoon sugar

1 tablespoon  peppercorn powder

1 tablespoon salt

Direction: 

1. Clean spare ribs and dim into water for 1 hour. Dry the water.

2. Add spare ribs to the pan, heat in a high heat and stir-fry without oil.

2. When spare ribs turn white, add sugar and continue stir-fry until ribs turn light gold. Add peppercorn powder and salt. 

3. Add water to cover the top of ribs. Bring to boil and simmer in a low heat. 

4. Cut potatos into small cubes.

5. After 50 mins, add potatos and chili powder into the pan, and simmer for other 15 min. If there is no enough water left, add some as you like. 

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Egg Plant and Minced Meat

Ingredients:

1 egg plant

1 scallion, chopped

100g minced pork

1 tablespoon cooking wine

1 tablespoon soy sauce

4 pieces of garlic, chopped

2 pieces of ginger, chopped

1 tablespoon soybean paste

Directions:

1. Cut egg plant into slice. 

2. Mix cooking wine, soy sauce and minced meat.

3. Add half scallion, ginger and half garlic to the pan. Then add mixed meat and stir-fry until turn white. 

4. Add egg plant and stir fry for 1 min.

5. Add soybean paste, and continue stir-fry for 2 mins.

6. Add half bowl water and simmer for 5 mins.

7. Close fire. Add the other half garlic and scallion on the top.

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Cauliflower and pork

This is the most common dish in north China, especially northeast China. Actually, the cauliflower can be replaced by many other vegetable, such as green chili, mushroom, etc.

Ingredients:

1/2  cauliflower, cut into pieces

100g pork, sliced

1 scallion, chopped

1 piece of garlic, chopped

1 small piece ginger, chopped

1/2 tablespoon chili powder

1 tablespoon cooking wine

1 tablespoon soy sauce

1/2 tablespoon salt 

1/2 tablespoon vinegar

1/2 tablespoon peppercorn powder

1/2 tablespoon chicken powder

Directions:

1. Boil water in a deep pan. Add cauliflower for 1 min. 

2. Heat oil and add garlic, ginger and scallion.

3. Add meat, cooking wine and vinegar. Stir-fry until meat turns white. 

4. Add cauliflower and stir-fry until well done. 

5. Add salt, chili powder, peppercorn powder and chicken powder. If it doesn’t taste good, add a little soy sauce. 

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Vermicelli with Spicy Minced Pork

In Chinese, the name of the dish means “ants climbing the tree.” Hundreds of years ago, a women created this dish for her mother. Her mother had eyes disease, she could see things clearly. So she mistook the minced pork for ants. Here came the name. 

Ingredients:

80g minced pork

1 small bag Vermicelli

1 green chili, chopped

6 pieces  Jew's-ear

2 pieces garlic

a little ginger

1/2 tablespoon cornstarch

1/2  tablespoon cooking wine

1 tablespoon chili paste

1 tablespoon soy sauce

Direction:

1. Add cornstarch and cooking wine to minced pork. 

2. Immerse  Jew's-ear and  Vermicelli in the water, and then chop. 

2. Chop garlic and ginger.

3. Heat oil and add chili paste to the pan. Stir-fry until oil turns red.

4. Add garlic and ginger, and pork. Stir-fry until meat turns white.

5. Add  Jew's-ear and green chili, stir-fry. 

6. Add soy sauce. Because chili paste is salt, so there’s no need for additional salt. But you can add some based on individual taste. 

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Red Bean Spring Roll

There are variety types of spring rolls in China, among which vegetable spring rolls is the most famous. However, red bean spring roll is more common in my home town. Since red bean is sweet, it could be regarded as a kind of dessert.

Ingredients；

Spring roll pastry

Red bean paste

Oil

Directions:

1. Put one piece of spring roll pastry on the table, add red bean paste to one corner of the square. 

2. Follow the pictures below to make a spring roll.

3. Fold it from down to the up. 

4. Add a little oil on both sides of spring roll and put them inside air frier (pre-heat 5 mins in 160 ℃ .

5. Heat 12 mins with 160 ℃ and turn the spring rolls upside down and heat for another 5 mins. 

Tips: DO NOT PUT TOO MUCH RED BEAN PASTE INSIDE SPRING ROLL! Otherwise it would come out after heating. 

If you don’t have a sir frier, doesn’t matter. A pan would be fine as well. Add oil to the heights of 5mm. Heat oil until boiled. Add spring rolls to the pan and fry two sides until it turns to yellow. 

The one cooks by pan is more delicious than using air frier, but air frier uses less oil and is more healthy. 

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Garden Cold Dish

As weather is getting hotter and hotter, it’s time for cold dishes. Chinese recipes have a variety of cold dishes. Today I’m writing the most simple but also good taste one, even though it’s not that good looking. 

Ingredients:

1 green chili, cut into small pieces

1 cucumber, cut into small pieces

black Jew's ear (you can have as many as you like)

3 tablespoon soy sauce

1/4 tablespoon sugar

1/5  tablespoon MSG

2 Garlic, chopped

2  cilantro，chopped

Directions:

1. Immerse black Jew's ear into water for 15 mins. Add them into boiled water for 1 mins.

2. Add all ingredients in the first picture to a large bowl. 

3. Add ingredients in the second picture and mix carefully.

The point of the cold dish is the ratio of ingredient in the second picture. To avoid failing, you can add little by little and taste frequently to get the most  appropriate flavor. 

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Hot and Sour Rice Noodles

I visited my friend this holiday weekend. She is a good cook. When she learned that I was writing this blog, she highly recommended and taught me her favorite  Hot and Sour Rice Noodles. It’s from Sichuan province but now popular all across China. 

Ingredients:

200g rice noodle (as it is showed in the picture above)

50g green leaves vegetable

50g fried peanuts, chopped

50g  sauerkraut, chopped

1/2 tablespoon chili bean paste

10g garlic, chopped

1 scallion,chopped

1/4 tablespoon peppercorn powder

1/4 tablespoon chicken powder

1/2 tablespoon vinegar

5g chili oil

1/4 soy sauce

Directions:

1.  Immers rice noodle into water for 30 mins.

2. Add vinegar, soy sauce, peanuts, scallion, chili oil, garlic and peppercorn powder to a bowl and mix. 

3. Heat 1 tablespoon oil to the pan and add chili bean paste, stir-fry until oil turns to red. 

4. Add sauerkraut and stir-fry.

5. Add water and bring to boil. Add rice noodle and simmer until well done. Add the mixed liquid and green leaves vegetable.

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Century Egg and Pork Congee

After several spicy and complicated dishes, let’s have something fresh and easy.

Today, I am writing century egg congee. Congee is a type of rice porridge or gruel popular in many Asian countries.  Century egg or pidan (Chinese: 皮蛋; pinyin: pídàn), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Century egg congee is a very popular Chinese food, especially for breakfast.

Ingredients:

rice (about 150g)

150g sliced pork

2 century eggs, cut into small cubes

1 scallion, chopped

1 tablespoon salt

1/2 tablespoon pepper

1/2  tablespoon chicken powder

1/2  tablespoon cooking wine

1/2  tablespoon cornstarch

Directions:

1. Dip rice into water for 2 hours. Add rice and about 750g water into pot and bring to a boil, then simmer for 30-40 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes to prevent sticking. If the congee spills out, move the cover a little and leave a gap for hot steam to come out.

2.  Marinade sliced pork with cooking wine and cornstarch.

3. After congee is ready, add marinaded sliced pork into the pot. Add salt and chicken powder. Keep simmer.

4. Add century eggs and simmer for 5 mins.

5. Close fire and put congee into a large bowl. Add scallion and pepper on the top.

You can enjoy the delicious congee with dim sum and cold dishes.