Chinese cuisine recipes from bloggers. Chinese cuisine - national photo recipes for cooking at home. Cooking sweet and sour meat

It has long ceased to be exotic and is popular among gourmets all over the world. You don’t have to visit a restaurant to eat Chinese food; the recipes with photos offered in this article will help you easily prepare it at home. Dishes prepared according to traditional recipes can be served both at family gatherings and on holidays to guests.

Chinese food: noodle recipe

Residents of the Middle Kingdom are very fond of rice flour or a flour mixture of soy and green beans. Preparing such noodles is a long and labor-intensive process.

You only need 2 ingredients: half a glass of water and 250 grams of any flour - rice or soy. You need to knead a stiff dough, which you then cool well. Next, the dough is rolled out very thin, it needs to be pulled, tossed, folded in half when it reaches its maximum length. You need to continue such manipulations until the dough, folded in half over and over again, produces many thin, long threads - this is noodles.

This is such a difficult Chinese food to prepare! The recipe is simple, but takes a lot of time and effort. Today it’s easier to buy noodles in a store than to bother, and they’re inexpensive.

Chinese rice with egg and onion

There are a lot of rice recipes in Chinese food! If you are a rice lover, then try cooking it in a new way. The Chinese know a lot about cooking this grain, because it is the basis of Chinese cuisine. Let's take the simplest ingredients that every housewife has in stock. This side dish will go perfectly with both meat and fish.

To prepare rice you will need:

half a glass of rice;
250 ml water;
onion head;
a small bunch (about 50 grams) of green onions;
one egg;
a tablespoon of sunflower oil and soy sauce;
a third of a teaspoon of salt.

This small food kit makes 2 servings of delicious traditional Chinese food. See the step-by-step recipe below.

How to cook rice in Chinese

Pre-boil water in the amount indicated above.
Place rice in boiling water, add salt, cover with a lid.
From the moment it boils, you need to cook the rice for 15 minutes. During this time, do not stir the cereal or open the lid.
If after 15 minutes the water has not completely boiled away, then you need to evaporate it: open the lid and turn on the gas at maximum power, stir the cereal, otherwise it will burn.
Transfer the rice to a wide dish to cool slightly.
The onion needs to be peeled, chopped into small cubes, and fried in sunflower oil for three minutes.
Place the rice and onions in a frying pan and fry everything together for a couple of minutes.
Break the egg into a bowl, beat it a little, then pour it over the rice and onions, stir, fry everything together until the egg is ready.
Next, you need to turn off the heat and place the rice in a deep dish. Then pour in soy sauce, add chopped green onions, and mix.

That's it, the dish can be laid out on plates. Chinese food, the recipes we offer, is universal. It can be served as a separate dish, or you can add meat ingredients. The same applies to all the meat dishes described below. They can be served with or without any side dish.

Sweet and sour meat

We invite you to consider preparing delicious meat using this recipe. Chinese food is notable for the fact that the taste is difficult to decipher; it is sour, sweet, salty and spicy at the same time - real gourmets will appreciate it!

To cook meat in Chinese you will need:

400 grams of any meat, but it is better to take beef or boneless chicken;
two chicken eggs;
half a glass of flour;
half a glass of sunflower oil;
three tablespoons of soy sauce;
a little salt;
a teaspoon of sugar and the same amount of dried paprika or Korean carrot seasoning.

Anyone who doesn’t like onions in any form will love this dish!

How to cook sweet and sour meat

You need to start preparing this dish “yesterday”. That is, in order to serve it on the table tomorrow, we start preparing today, since the meat must marinate for a day in order for it to end up tender and soft.

The meat must be cut into thin, long pieces, rinsed, then placed on a paper towel to drain the moisture.
Mix the meat with seasonings, sugar and salt, soy sauce, and a spoonful of sunflower oil. Cover the dish with a lid or wrap it in cling film and place it in the refrigerator to marinate for a day.

The next day you can start preparing the dish itself.

Prepare a batter from two eggs and half a glass of flour. If it turns out a bit thick, you can dilute it with milk, water or mayonnaise.
Heat sunflower oil in a frying pan or deep fryer, the amount of which should be such that the pieces of meat are completely immersed in it.
Mix the meat with the batter, or dip each separately, and fry until brown.

This kind of meat - The recipe at home can be modified, for example, removing sugar from the ingredients, because not everyone likes the sweet taste in meat dishes. The result is meat that is aromatic, slightly sour, tender and very tasty. The main thing is to marinate for at least a day in soy sauce.

Pork with sweet and sour sauce

Can you cook authentic Chinese restaurant food at home? The recipe offered here was picked up from the chefs of Chinese restaurants; this is a traditional dish that the people of the Middle Kingdom love.

To cook meat you will need:

0.6 kg pork tenderloin without lard;
a third of a glass of soy sauce;
large carrots;
4 tablespoons starch;
a teaspoon of sesame seeds;
two teaspoons of chopped parsley (you can take either fresh or dried);
a glass of vegetable oil.

Ingredients for sweet and sour sauce:

half a glass of water;
two tablespoons of sunflower oil;
three tablespoons of 9% vinegar;
4 tablespoons of sugar, two - tomato paste (not ketchup, but thick paste);
half a teaspoon of sesame oil.

There are no supernatural products on the list, everything is simple and accessible. The preparation itself is also easy, everyone can handle it, even those who have never cooked Chinese food. We will describe the recipe step by step, so you don’t get confused.

Cooking pork in Chinese style

The meat needs to be frozen so that it can be easily cut into thin layers. Slice, pour soy sauce and marinate for 20 minutes in the refrigerator.
Next, add starch and mix well to coat each piece.
In a deep fryer or deep frying pan, heat the sunflower oil and fry the pieces in it on both sides for about three minutes to form a golden brown crust.
Using a slotted spoon, remove the meat from the oil and place it spaced apart on a paper towel to absorb any excess fat.
The carrots need to be grated on a Korean carrot grater, or cut into thin, long strips, mixed with parsley.

Place the sugar and tomato paste in a saucepan, turn on low heat, stirring, and fry until the sugar dissolves.
Then add water and vinegar and simmer for a couple of minutes.
Next you need to add 2 tablespoons of sunflower oil, you can take what is left in the deep fryer after frying the meat.
Add the meat to the sauce, then the carrots and parsley, mix well, cover and simmer for 5 minutes.
When serving, sprinkle the meat with sesame seeds.

Rice prepared according to the recipe in this article is suitable as a side dish. You can simply boil the rice, prepare mashed potatoes, noodles (either Chinese or regular), or any other side dish.

Chinese sweet and sour meat

There are many recipes for making sweet and sour sauces for meat in China, and this allows every lover of exotic food to choose the one that is more preferable. We invite you to consider a very tasty option for preparing meat from traditional Chinese cuisine.

For 4 servings you will need:

half a kilo of pork with a small layer of lard (if you don’t like lard, then take it without it);
200 grams of pineapples;
onion head;
carrot;
bell pepper;
a tablespoon of starch, the same amount of flour;
half a glass of soy sauce;
a little salt.

For the sauce:

4 tablespoons of tomato paste;
two tablespoons of sugar and table vinegar (9%).

Cooking sweet and sour meat

We wash the meat, cut into wide, thin slices;
Soy sauce should be mixed with starch and flour, salt, pour it over the meat, and put in the refrigerator to marinate for half an hour.
Chop the carrots and onions, fry until golden brown, then add diced pineapple and bell pepper.
Fry the meat in a small amount of oil on both sides. When the second side is browned, pour in the mixture of tomato paste with vinegar and sugar and simmer for 10 minutes.
Next, pour in the sauce in which the meat was marinated, lay out the fried vegetables, salt, if thick, add a little water. Cover with a lid and simmer for 20 minutes.

The best side dish for such meat is simple boiled rice. You can also serve meat without a side dish, because it contains a lot of vegetables.

Chicken in Chinese sauce

This is also a dish from the menu of a Chinese restaurant. Chicken is easy to prepare, all ingredients are available. As a result, the dish turns out very tasty and aromatic, it will not leave anyone indifferent!

Products for cooking:

400 grams of chicken breasts;
two bell peppers;
two cloves of garlic;
two tablespoons each of soy sauce, apple cider vinegar and sunflower oil;
three tablespoons of water;
a teaspoon of starch, half a teaspoon of salt;
a tablespoon of sugar;
parsley and sesame - to taste.

How to cook chicken in Chinese

The first step is to cut the breasts correctly - into thin strips and only along the grain;
Heat sunflower oil in a frying pan, fry the pieces on both sides until white.
In the same pan you need to fry the bell pepper cut into strips. Ideally, if the pepper is soft on top but remains elastic inside, check with a fork.
Now prepare the sauce by mixing sugar, salt, starch, soy sauce, apple cider vinegar and water.
Place the meat in a frying pan with pepper, pour in the sauce and simmer over low heat for about 15 minutes until the liquid thickens.
When serving, sprinkle the chicken with sesame seeds and parsley.

Rice or Chinese noodles are ideal as a side dish.

In this article, we have suggested popular ways to prepare Chinese food at home. Recipes with photos will help you prepare these wonderful dishes correctly and very tasty. Bon appetit!

There are a wide variety of Chinese dishes that you might be interested in cooking, but before you start mastering the preparation of this Chinese food, there are a few basics that you should know. Every recipe varies, but there are some ingredients you'll see more often than others and some techniques you should know to use. There are also special kitchen utensils that you should consider purchasing.

Steps

Part 1

Stock of basic ingredients

Buy lots of rice and noodles. Rice is definitely one of the key elements in Chinese cuisine, so you need to have plenty of it on hand whenever you want to prepare a dish. There are also some varieties of noodles that are often used in Chinese cooking. These noodles are usually rice based.

Use the right cooking oil. Many cooking methods used in Chinese food require special cooking oil. You need to make sure that the oil you choose can withstand the high temperatures you plan to use for cooking. Also keep in mind that some oils have a stronger flavor than others.

Familiarize yourself with common sauces and liquid seasonings. As you cook more Chinese cuisine, you'll likely find yourself working with a range of sauces, pastes, and other liquid, seasoned ingredients. Soy sauce is one of the ingredients that even newbie cooks will recognize, but there are a few more that are also worth knowing about.

Soy sauce is used in marinades and sauces, and some even use it as a seasoning. It has a salty, savory flavor and the best varieties taste fresh. Look for brands that are naturally brewed.
Dark soy sauce takes longer to ferment than the standard variety and, as a result, has a sweeter, less salty flavor.
Tamari is similar to soy sauce in that it is made with more soybeans. It is thicker and has a smoother, more complex flavor. You can also get a gluten-free version if your dietary needs require it.
Rice vinegar is light in color and has a very mild taste. It is used to provide acid in Chinese cooking, but its acid content is often lower than American vinegars. Chinese black vinegar, on the other hand, is similar to balsamic vinegar and has a richer flavor.
Fish and oyster sauces are made from seafood extracts and various seasonings. They can have a sweet, even savory flavor, and are typically added to seafood and vegetable dishes.
Chili sauce is a quick way to add more heat and flavor to a dish, but the amounts you use should vary depending on how hot you want the final dish to taste.
Hoisin sauce is another sauce with a sweet, smoky flavor. You will typically use this spreadable sauce on roasts or with ribs.
Rice wine adds a little more flavor to sauces and marinades. It's more common in Japanese cooking than Chinese, but there are a few Chinese recipes that call for some rice wine. If you don't have it and can't find it at your local grocery store, you should substitute dry sherry.

Also store dry seasonings. Dried herbs and spices aren't as important since you end up using them as liquid seasonings, but there are a few that you'll use frequently in your dishes, so you'll want to know about them ahead of time.

Know what fruits and vegetables to include. While some of the foods you'll find in Chinese cuisine may seem familiar, others may be new territory to you. Use fresh fruits and vegetables whenever possible, and when this is not possible, buy high-quality canned goods.

Use appropriate protein sources. Eggs are a common source of protein in Chinese cuisine. Tofu is another popular choice. However, it should be noted that Chinese food can include large amounts of meat, poultry and seafood.

Part 2

Bring special cooking utensils

Take a wok. A wok is a specific type of bowl-shaped pan used for cooking on the stove. With its high sides and sturdy base, it is suitable for most cooking methods that involve hot oil or other hot liquids. The shape itself is designed to distribute heat evenly.

Practice using cooking sticks. Chopsticks are an essential eating tool if you want to eat Chinese food in a traditional manner, but they also make excellent kitchen utensils. Make sure to use chopsticks made for cooking as they tend to be longer and may be joined at the end with a strip to make them easier to hold together.

Use chopsticks when you need to turn and lift fried foods, stir fried foods, or stir soups.
Although, if you don't have chopsticks, you could perform the same tasks with a standard set of tongs, mixing with a spoon or spatula, depending on the task at hand.

Use the cleaver. A Chinese cleaver is essentially a large knife that you use to cut vegetables and meat. It has a heavy, smooth blade and is very sharp, making it capable of cutting even the toughest vegetables.

Invest in a rice cooker. While a rice cooker isn't absolutely necessary, having one will certainly make your life easier if you plan on cooking Chinese food frequently. These devices come in many sizes, so make sure you choose one based on the number of people you tend to end up serving food to when you cook.
- However, if you don't have a rice cooker, you can cook the rice on the stovetop with a standard saucepan with a lid. This way, it may be more difficult to cook the rice evenly, but it is certainly doable.
Learn how to use a steamer. If you plan to steam a lot of Chinese food, invest in a traditional bamboo steamer. These steamers come in stackable layers, so you can cook up to four or five dishes at once. Dishes that take longer to cook are placed on the lower tier, while those that cook quickly are placed on the higher tier.
- You can use other types of steamers if you don't have a bamboo one. A standard metal steamer works well. In a pinch, you can also place a fine mesh sieve inside a saucepan with some boiling water and a lid.

Part 3

Practice key cooking techniques

Master the art of frying. This is the most important cooking technique you need to know, so learn it as thoroughly as possible. You will heat some oil in a wok or similar pan and cook the food quickly over high heat.
- You will typically need to chop the food or grind it into small pieces. Small pieces cook faster and more evenly, making them suitable for this technique.
- Oil is added to the preheated wok. The flavorful ingredients are cooked after that, followed by the main ingredients. Add the sauce and spices just before the meat browns, then remove the meat and cook any vegetables.
Check out other forms of frying. Even though frying is the culinary technique most often associated with Chinese food, if you want to master Chinese cuisine, you should also learn a few other frying techniques.
- A quick fry is similar to a standard fry, but you use a base sauce to cook the ingredients instead of vegetable oil.
- Flash frying is also similar to frying, but you use even more heat to cook food almost instantly. The meat is usually coated with egg and starch to retain the juices.
- Deep-frying is done in a thick-bottomed pan with plenty of oil. This oil should be kept close to the smoke point throughout the cooking process and the food should be dry when immersed in the oil. Food should also be cooked in small portions at a time and completely submerged in oil.
- Paper-wrapped deep fryer is similar to standard deep fryer, but small pieces of fish or meat are wrapped in cellophane before being immersed in hot oil.
- Pan frying or shallow frying is done with a little oil and over low heat.
Steam your food. Steaming is a fairly common technique and is often used when preparing light dishes without oil or sauce. For example, you could cook filled dumplings in a steamer.
- During the cooking process, food should never come into direct contact with boiling water under the steam rack.
Learn about red cooking. Red cooking is exclusively for Chinese cuisine. You will typically use larger cuts of meat or poultry.
- In this method, you add dark soy sauce to the meat as it cooks, giving it a dark red hue. Typically, dark soy sauce is added immediately after adding water or broth to the wok.
Know how to cook and stew. There are several different cooking methods used in Chinese cuisine, which include several forms of boiling or simmering.
- Stews are quite common, but most Chinese stews are meat-only instead of meat and vegetables. Traditionally, these stews would be cooked in a clay pot over a low charcoal fire, resulting in a thick stew that is almost jelly-like (in terms of softness).
- You can blanch or simmer the food. During this process, food is quickly cooked in boiling water or boiling broth. Blanch foods only in liquid for a few brief moments when cooked foods are cooked through.
- Boiled foods are cooked in boiling water, as you would expect. The ingredients of a boil involve several different ingredients being simmered together.
- Quick stewing is a cross between stewing and boiling. Food cooks quickly in boiling water or broth. The thickener is then mixed into the contents of the pot and brought to a boil until it thickens.
There are some basic things to know about oven roasting. Roasting is rarely used in Chinese cooking as most Chinese kitchens do not have ovens. If you plan to make certain restaurant-style dishes, such as Peking duck, however, you still need to know how to cook food in the oven.
Practice key pre-cooking techniques. In addition to the actual cooking methods used when preparing Chinese food, you should also be aware of the various pre-cooking practices.
- Marinating is the most important thing to know. Standard pickling is used for fruits and vegetables in Chinese cuisine, and involves soaking these ingredients in wine, soy sauce, vinegar and various seasonings. Wine soaking is a specific type of pickling that uses some form of wine.
- Dry marinating is usually done with meat. Dry spices and seasonings are rubbed onto the ingredients and left to soak in before cooking.
- Mash marinating is a special type of pickling that involves placing ingredients in a fermented mash of grains left over from the winemaking process.
- Pounding - refers to the process of beating meat with the flat side of a cleaver or the end of a cleaver. This tenderizes the meat before cooking.

Chinese cuisine is popular almost all over the world. It typically tastes sweet, sour and spicy. You may have tried it while outside of China, in one of the Chinese restaurants. However, it may taste different; for example, others may be used. What dishes do we recommend trying when in China or a Chinese restaurant? Let's find out.

1. Sweet and sour chicken or pork.

Various variations of this dish are presented in the cuisines of the provinces of Sichuan, Shandong and Zhejiang. Many gourmets are attracted to this dish because of its sweet and sour taste.

2. Gongbao.

Also called Kung Pao. A spicy dish from Sichuan cuisine. It is made with fried chicken pieces, peanuts and chili peppers.

3. Spring rolls.

This dish is usually used as a quick snack and is reminiscent of the traditional Russian dish - pirogi, only rice paper is used instead of dough. The filling is dominated by various vegetables - cabbage, soy, mushrooms, etc. There are options with meat and seafood filling.

4. Fried rice with egg.

Everyday dish in China. Perhaps the simplest thing in Chinese cuisine. In addition to rice and eggs, spices, green peas and other ingredients can be added to the dish.

5. Spicy tofu.

Sometimes called Malo Tofu. Tasteless bean curd (tofu) is cooked with various hot spices. It is one of the spiciest dishes in Chinese cuisine.

6. Dumplings.

The shape looks a little different than in Russia; it can be varied, which is why it has different names - jiaozi, wontons, baozi, dim sum, etc. They are filled with various fillings - from minced pork to vegetables. Steamed, baked or fried. Taste may vary depending on spices and sauces.

7. Wonton soup.

It is chicken soup with large dumplings. The dish is very popular on New Year's Day.

8. Peking duck.

One of the most popular dishes from Chinese cuisine. Expensive Chinese restaurants even hire specially trained chefs to prepare it. The classic recipe involves rubbing the duck with honey and cooking it in a special oven until the skin is crispy and tender.

However, at the moment, there are many variations of recipes - they are prepared using only fruit trees, instead of ordinary firewood, “branded” sauces, many manage to cook it in a regular home oven. Therefore, you will most likely be able to taste real Peking duck only in China.

9. Chow Mein.

It is a regular stew with meat (usually chicken) mixed with Chinese noodles. In China, it is considered a medicinal dish - it eliminates digestive problems and strengthens the immune system.

10. Fried shrimp.

Almost every region of China has a different recipe for preparing this dish - shrimp fried in flour, with various sauces, nuts, etc. Therefore, if you travel around China, we recommend trying this dish in each region.

Chinese cuisine or national cuisine of China- This is one of the fundamental parts of the culture of a given country. Eating food here is a real ritual, which is treated with trepidation, respect and care. The importance of cooking in China can even be judged by the statement of Confucius, who argued that the proper management of a country is like the proper preparation of a small fish.

The history of traditional Chinese cuisine goes back more than a millennium. It was formed largely under the influence of the climatic conditions of the country. So, for example, The main food product is rice, which is grown everywhere in China. By the way, 90% of the global harvest of this cereal comes from Asian countries. In order to understand the peculiarities of Chinese cooking, let’s take a closer look at the country’s traditional products.

In addition to rice, as the main product in the preparation of most dishes, noodles are widely used, which are most often beans, wheat and rice. Not the least place on the Chinese table is occupied by soybeans and all kinds of products made from it: milk, butter, sauces, as well as Tofu cheese. By the way, the popularity of this crop is also explained by the fact that it is grown everywhere in China.

All kinds of vegetables are also used in the preparation of real Chinese dishes: various types of cabbage and lettuce, as well as herbs, tomatoes, cucumbers, celery, daikon, sweet potatoes, eggplants, zucchini and many, many others. They are selected quite often from an aesthetic point of view, so that the dishes are not only healthy and tasty, but also attractive. Quite often in traditional Chinese recipes you can find mushrooms as one of the main ingredients. The most common ones are enoki, shiitake and muer. It is believed that they are not only tasty, but also capable of having a healing effect on the body. You can read more about this issue in other articles on our website.

Also in Chinese cuisine, a lot of different exotic products are used, for example, bamboo shoots, water chestnut, renkon or lotus root, lemongrass and many others. Although the exoticism of these products is rather arbitrary. For the Chinese they are quite familiar and traditional.

All kinds of fish and seafood (shrimp, squid, octopus, etc.) are quite common in the national cuisine of China. At the same time, meat is also used: beef, pork, chicken and other poultry. At the same time, the peculiarity of using these products in Chinese cuisine is to “disguise” their true taste. So don't be surprised if the pork in your dish tastes like chicken.

As for spices and seasonings, the main ingredients used for cooking are ginger, turmeric (belongs to the same family as ginger), kaffir lime leaves (the Chinese use them in much the same way as we use bay leaves), cassia (a type of cinnamon), chili pepper, Sichuan pepper, galangal (this spice tastes like ginger). In addition, the Chinese use spice mixtures. The two most famous are wuxiangmian (powdered dill, cinnamon, licorice root, cloves and star anise) and “5 spices” (consists of equal amounts of crushed brown tree bark, fennel seeds, star anise, cloves, chihuang pepper).

As for the dishes that the Chinese prepare for everyday consumption, they are similar in appearance to the dishes we are familiar with from European cuisine, but, of course, they differ in the composition of the ingredients and the method of preparation. So, you will find first courses in the form of soups, and second main courses (their variety is simply amazing!), and salads, and desserts, and all kinds of drinks! Let's give them a more detailed description!

Soups in Chinese cuisine are usually prepared using chicken or fish broth. They turn out quite liquid. The consistency is such that you can simply drink the soup. The second or main course is subject to a certain rule, which is called “Fan Kai”. Fan is a portion of rice or another, usually grain, side dish, and Kai is an addition to the side dish (fish, seafood, meat, vegetables in any type of cooking). Fan is the base, and therefore it is placed on the plate first. Kai - can be present on the table in various variations, which should not be mixed under any circumstances. Everything needs to be eaten separately. In addition, each Kai must have a separate portion of Fan. As for salads, they can be very diverse, although they all have one thing in common: they look very impressive, because their external design is given great importance! For dessert, traditional Chinese cuisine usually offers fresh seasonal fruits, as well as sweet soups. In addition, this category of dishes includes many more confectionery products: candies, cookies, tapioca starch puddings, sweet rice cakes and much more. The most popular drink in China is tea, which in this country can be found in all possible forms and with all possible additives! In addition, the Chinese are partial to milk.

The names of many Chinese dishes are probably familiar to you. The most popular are Peking duck, wontons, fried noodles, and pork in sweet and sour sauce. Of course, this list is incomplete and could be continued for a very long time!

In general, it is obvious that Chinese cuisine is quite diverse and can satisfy the tastes of almost any person! Therefore, you too should join it, especially since you don’t have to go to a restaurant or cafe for this. You can easily prepare any dish at home! Everything is very simple if you use the recipes with photos that are given on our website. These are full-fledged master classes that describe in detail the procedure for preparing a particular dish, and also reveal a lot of secrets that you don’t even know exist. In general, join us and delight your loved ones with homemade dishes that are no worse in taste than restaurant ones!