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Cha Sui Bao Recipe #194233 Chinese Pork Buns by SLColman 3 hours | 3 hours prep | SERVES 24 6 cups all-purpose flour 1/4 cup white sugar 1 3/4 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1 tablespoon baking powder 2 tablespoons shortening 1 lb finely chopped pork 1 1/2 tablespoons light soy sauce 1 1/2 tablespoons hoisin sauce 1 teaspoon soy sauce 1 1/2 tablespoons white sugar 1 1/2 tablespoons soy sauce 1 1/2 tablespoons oyster sauce 1 cup water 2 tablespoons cornstarch 2 1/2 tablespoons water 2 tablespoons shortening 1 1/2 teaspoons sesame oil 1/4 teaspoon white pepper 1. Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. 2. Sift the flour and baking powder into a large bowl. 3. Stir in 2 tablespoons shortening and the yeast mixture; mix well. 4. Knead the dough until smooth and elastic. 5. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. 6. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk. 7. Cut the pork into 2 inch thick strips. Use fork to prick it all over. 8. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. 9. Grill the pork until cooked and charred. 10. Cut roasted port into 1/2 inch cubes. 11. Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. 12. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. 13. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. 14. Cool, and mix in the roasted pork. 15. Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. 16. Roll the dough into a long roll, and divide it into 24 pieces. 17. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. 18. Place one portion of the pork filling in the center of each dough circle. 19. Wrap the dough to enclose the filling. 20. Pinch edges to form the bun. 21. Let the buns stand for 10 minutes. 22. Steam buns for 12 minutes. 23. Serve. 24. Note: Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chili peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section.Asian-Spiced Cashew-Chicken Piadinis
INGREDIENTS 1 package (6 oz) refrigerated grilled chicken breast strips or 6 oz cooked chicken breast, finely chopped 1/3 cup chopped green onions (about 5 medium) 1/4 cup chopped Fisher® Cashews, Halves and Pieces 2 tablespoons teriyaki sauce 1 tablespoon toasted sesame oil 1 tablespoon lime juice 2 teaspoons finely chopped garlic 2 teaspoons grated gingerroot* 2 cups coleslaw mix (shredded cabbage and carrots) 1/3 cup loosely packed, chopped fresh cilantro 1 can (11 oz) Pillsbury® refrigerated thin pizza crust 1 EGGLAND’S BEST egg 1 teaspoon water 1 tablespoon chopped fresh cilantro, if desired DIRECTIONS 1. Heat oven to 400°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. 2. In 12-inch nonstick skillet, cook chopped chicken, onions, cashews, teriyaki sauce, sesame oil, lime juice, garlic and gingerroot over medium-high heat 2 to 3 minutes, stirring occasionally, until thoroughly heated. Stir in coleslaw mix; cook about 2 minutes or until vegetables are crisp-tender. Stir in 1/3 cup cilantro. Cool completely, about 15 minutes. 3. Unroll pizza crust dough. Starting at center, press dough into 16x12-inch rectangle. Cut rectangle into 12 (4-inch) squares (3 rows lengthwise and 4 rows crosswise). 4. Working with 1 dough square at a time, spoon slightly less than 1/4 cup chicken mixture onto center. Fold 1 corner of square over filling; bring opposite corner over first corner, tucking under roll to seal. Leave other ends open. Place on cookie sheet. In small bowl, beat egg and water until well blended; lightly brush over piadinis. 5. Bake 9 to 11 minutes or until golden brown. Remove from cookie sheets to cooling racks. Garnish each piadini with 1/4 teaspoon cilantro. Serve warm. *Refrigerated ground fresh ginger in a tube or jar can be substituted for the fresh gingerroot.
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