Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make crab rangoons and also hot and sour soup? Need recipies please!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make crab rangoons and also hot and sour soup? Need recipies please!?),it will help you,my kids.
Answer:
I prefer this recipe since it uses real crab:
Authentic Crab Rangoon:
INGREDIENTS:
8 ounces cream cheese
8 ounces fresh crab meat (or canned crab meat, drained and flaked)
1 teaspoon red>******************************...
Traditional Hot & Sour Soup (serves 6)
If you are unable to find all of the unique Chinese ingredients, it's okay to omit them; the soup will still be delicious.
Ingredients:
1 ounce boneless pork loin -- cut into 1/4-inch-thick strips
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoon cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots* -- cut lengthwise into 1/8-inch-wide strips
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoon sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 ounces firm tofu (about a quarter of a block) -- rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoon freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
Directions:
Toss pork with dark soy sauce in a bowl until pork is well coated. Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl. Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among individual bowls.
Sprinkle with scallions and cilantro before serving.
*Available at Asian foods markets.
CRAB RANGOON
1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying
Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.
EASY HOT AND SOUR SOUP
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
To make the crab rangoon easier- use redunicorns recipe, DONT use a food processor & do them in a muffin tin (open faced) Its the same taste, just SO MUCH EASIER. Just place the wonton skins in the muffin tins & place a tbs of the rangoon mixture on top, then bake. Yum & simple, less clean up.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make crab rangoons and also hot and sour soup? Need recipies please!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make crab rangoons and also hot and sour soup? Need recipies please!?),it will help you,my kids.
Answer:
I prefer this recipe since it uses real crab:
Authentic Crab Rangoon:
INGREDIENTS:
8 ounces cream cheese
8 ounces fresh crab meat (or canned crab meat, drained and flaked)
1 teaspoon red>******************************...
Traditional Hot & Sour Soup (serves 6)
If you are unable to find all of the unique Chinese ingredients, it's okay to omit them; the soup will still be delicious.
Ingredients:
1 ounce boneless pork loin -- cut into 1/4-inch-thick strips
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoon cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots* -- cut lengthwise into 1/8-inch-wide strips
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoon sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 ounces firm tofu (about a quarter of a block) -- rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoon freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
Directions:
Toss pork with dark soy sauce in a bowl until pork is well coated. Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl. Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among individual bowls.
Sprinkle with scallions and cilantro before serving.
*Available at Asian foods markets.
CRAB RANGOON
1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying
Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.
EASY HOT AND SOUR SOUP
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
To make the crab rangoon easier- use redunicorns recipe, DONT use a food processor & do them in a muffin tin (open faced) Its the same taste, just SO MUCH EASIER. Just place the wonton skins in the muffin tins & place a tbs of the rangoon mixture on top, then bake. Yum & simple, less clean up.
correctness,It's Non-profit and only for informational purposes.
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