Ethnic Food Recipes

Most Chinese dishes combine a mixture of ingredients and the balance of elements in its flavors, colors and textures, smell and food preparations. It is a combination of observed and is great dishes. His usual meal, which includes ethnic Chinese dishes include a cup of steamed rice and mixed vegetables, fried, steamed dish or soup. It even has four main types of cooking Chinese cuisine such as Beijing, Cantonese, Sichuan and Hunan also includes mixing bowls.

Some ethnic Chinese recipes are as follows:

Soups and Appetizers

A clear soup and a drink during meals, but is a way to warm people during the winter. Usually the soup is served in large vessels, for dinner or banquet. On the other hand, provides dimsum as an appetizer in the mid-morning or afternoon, and can be a snack late at night. Include samples Dimsum Wonton, lists eggs, dumplings, shrimp balls and pastries. To enjoy the delicious soup and reduces the total samples, you can try these recipes:

Wonton Recipe - Ingredients:

O chopped pork and a half pound for pound
O chopped fresh mushrooms quarter pound
O ¼ teaspoon. Salt
Q 1 tbsp. Chopped green onions
X 1 / 8 tsp. Ground black pepper
Q 1 computer. Yolk
O peanut oil
O squares Anton


Method:
O Use a bowl, mix pork, mushrooms, salt and green onions, pepper and egg yolks.
O Put the mixture teaspoon 1 / 2 square in the center of won ton and fold a corner to make triangles.
You pull down the corner and overlap tips pinching together.
Deep fry in hot oil and drain you.
Serve with tomato sauce or mustard Q with horseradish. It can make 120 pieces.

Main course

The main dish usually consists of meat or fish and vegetables. Fresh vegetables are important. Should be cooked quickly to preserve the color and fragility. Below a good dish for 4 people.

Almond Chicken Recipe

Ingredients:

1 x half a pound. Chicken breast
O 1 tsp. Honey
Q 1 tbsp. Cornstarch
Pea pods x 12 oz
Q 3 tbsp. Soy sauce
Q ¼ cup vegetable oil
Q 3 to 4 tbsp. Water
O 1 tsp. Ginger
O 1 cup whole natural almonds
Q 1 / 3 cup Sherry

Method:

O chicken breasts cut in cubic inches and a half.
O mixture, ginger, cornstarch, and honey. Mix soy sauce and Sherry in the water.
O Heat oil in a frying pan over medium heat.
O Add almonds and chicken. Cook for 3 minutes.
Sherry O Pour mixture until sauce thickens and add the pea pods. Stir fry and glazed.

The New York Style Cheesecake

New York style cheese is a favorite among many of the tags, usually rich in dense, firm texture and flavor and lemony. Because of the characteristics of other flavors can be easily integrated into the cake and usually staying fresher for longer, up to two weeks. This is one of a kind, and New York-style cheese usually need to be the primary bread at high temperature. This makes home and abroad, rich cake with light brown.

Found on the main elements in the pattern of a typical New York cheese and most other types of plain cheese, egg yolks, whole eggs, sugar and lemon juice and vanilla and cream. If you want to use heavy cream or sour cream depends on your taste. Of the balance of ingredients, some cakes at the end of the day, either sweet or tangy in flavor and thin or thick in texture, it is up to you.


New York style cheese usually does not need to bath water, and this is if you want to internal and external rich brown is known about this dessert. And put it on the oven rack in middle position of oven and preheat your for 15 minutes. Remember, this type of cheese the needs of the blast of heat at the beginning. However, you still need to watch the temperature and exactly follow the guidelines given to you in the recipe. If you have, use oven thermometer. This ensures perfect results of your new style cheese, New York.

Italian Pasta Recipes

Home cooks and chefs today have become more complex than it is in fact authentic Italian recipes. Well, Italian recipes, and can be simple or detailed, practical or wacky and, store bought or home made. But today more than that, you may become Recipes Italian culinary arts in the world's most important, and close to where ever you go you will find an Italian restaurant on the corner of the road.


Instead, today, there are worse questions may be asked to answer for: "you must add the cooking oil to the water?" "How should be well-drained pasta?" Well, I know that someone may be difficult to answer. So let me help you from the beginning, in a case that still do not know today.

Four liters of water for a pound of Italian pasta, a tablespoon of salt, do not add oil to the water, the pasta should still slightly damp when drained.

Now lets move and Italian pasta sauces and determine the best type of tomatoes (tomatoes) for the manufacture of sauces, which is, of course, diced tomatoes packed in water, not puree is the best. When you take a "pesto" It's better to leave the pound for the release of oil, Blanche, garlic, toasted pine nuts. A group of Italian sauces also goes away from cream sauces simple

I hope you enjoy the process of discovering themselves as far as recipes, made at home, as is the case in an authentic Italian restaurant.