Wash and halve the Chinese sausages lengthwise.
Cut into
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
In food processor, use regular work blade
Diced chicken breast seasoned with salt, ginger,soy sauce, dark soy sauce, cooking wine for 10min;.
put the vegetable oil in the wok.And add the Chopped garlic,star anise,jalapeno,chillies ,xanthoxylum seeds;stiring for 1min;.
add the seasoned chicken breast ,and more soy sauce and salt ,hot black bean sauce inches and continue stiring for 1min.
add 180ml water in ,and cover the lid.wait for 2min,and stiring ,then continue waiti for 2min.
move the lid,stirring for 2min,then we can enjoy it~.
boil until thickened. Add food coloring and mix inches Serve
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
lace whole grain bread in food processor and pulse into crumbs
tir frequently towards end of cooking and make sure the sweet
eel and five-spice in food processor until combined. Add butter
br>EGG SLIVERS: Divide this recipe in half using only 2
In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
b>food coloring or red bean curd (see Cook's Note), and Chinese
hicken breasts. (I use a food processor and pulse until it
shrimp, egg white, water chestnuts, chinese celery, cilantro, ginger, sugar, salt
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
nd sugar in blender or food processor until very fine. Turn
ne side.
In a food processor, whizz up your garlic
Blend marinade sauce together.
Place the pork tenderloins in the marinade and let set at least 3 hours or overnight.
Line cooking sheet with foil and place a cooking rack on the foil. Roast at 350\u00b0 for 25 minutes.
Turn and roast for 25 more minutes. Let set for 10 minutes and then slice in thin slices.
Serve with hot mustard, sweet sauce and sesame seed.
This is a great appetizer and can be made the day ahead and then just reheated.
ixing bowl. Stir in red food coloring. Place pork sections into
eat. After 3 minutes of cooking add chopped shrimp if desired