I love meat. And who does not love it? Friends call me by a gourmet. Simply I like to try different recipes. Something such. Lately actively I am interested in Asian cuisine, especially Chinese. As I like to cook, itself I try new and interesting recipes. The main thing that quickly – work at all does not leave time. And tasty it would be desirable. 
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In China are a good judge of food and to sit on diets – not for them. Yes it also is not necessary. Dishes of Chinese cuisine are surprisingly balanced on composition of components and are useful. From them do not get fat. Chinese cuisine is inconceivable without various spices. Well or at least without soya sauce and sesame oil. Not the last place occupies ginger. Chinese do not love "fresh" food, and also do not like to subject products to thermal processing too long. The main thing – seasonings both every possible sauces and marinades. Along with sharp taste, there love also the sweet.
China – the country big and densely populated. And as it is known, how many people – are so much and opinions. A saturation spices and a sharpness of a dish depend on a place: the to the south – the more sharply. The following recipes – one of my darlings. To prepare them simply and quickly, and it is tasty it turns out – unusually.
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Irina Andreeva, personal archive -
Irina Andreeva, personal archive -
Irina Andreeva, personal archive -
Irina Andreeva, personal archive
Sweet pork
This recipe – my darling. It is universal and fast. At the same time – it is unusual, at first sight. When prepared for the first time, thought: what will it be? On my sincere surprise, it turned out perfectly.
On a photo – the image of a preparatory stage i.e. as it is necessary to pickle pork according to this recipe. To photograph a ready dish there is no sense, by sight – usual fried meat. All sense – in taste.
It is required: a low-fat piece of pork which it is possible to cut on chops – how many want. It is necessary is thin to cut (not thicker than 0,5 cm) and slightly to beat off. Some bulbs – to cut half rings. It will be generously necessary to strew with onions meat slices. Soya sauce. Sauce it is necessary to sprinkle a little plentifully meat with onions. Be not afraid, it does not happen much. Meat will take so much, how many it is necessary to it. Sugar – some spoons, there.
The amount of components depends on quantity of meat. Everything long ago I do "approximately".
Pieces of pork to combine layers in the enameled ware. Each layer is good for sugaring, сбрызнуть soya sauce and plentifully to strew with onions. It is not necessary to put a press, it is simple to cover or a plate. And in the refrigerator at about 10 o’clock, it is not less. Better – for days. Not superfluous slightly will stir up few times during this time capacity with being pickled meat.
Before frying pieces of pork to clear of onions and juice of marinade is the already fulfilled material. Then it is simple to heat a frying pan and on vegetable oil to fry meat on few minutes from each party of time two. It is not necessary to overroast, such kept waiting meat quickly prepares. To submit to a table at once. I do not recommend to leave for tomorrow. As almost all Chinese dishes, sweet pork prepare on time. Chinese do not love the warmed-up, yesterday’s food.
And here the following dish can be eaten and next day, its taste becomes only to even more saturated. How this recipe "was born"? I am afraid, Chinese already precisely will not answer this question, as well as about other national recipes. This country ancient, as well as all its traditions. Perhaps someone’s husband left the wife on an economy with an order to cook chicken by a dinner, forgot it to salt? That it was necessary to do it to the spouse counting what the dinner will be ready to collecting all family? Urgently to think up something, not to submit fresh chicken to a table. The mother-in-law on it does not leave a live place. Here also thought up marinade to which should water simply the fowl cooked without salt and all – is possible on a table. Chicken "Guavey Ji"
Too a simple dish in preparation.
It is required: chicken, not the surely whole. It is possible for a bone not to clean, but, of course, from fillet it will turn out better. Spices: soya sauce, spoons 5-7 (depends on quantity of meat); sugar, approximately spoon table; to pair of bulbs; ginger – 3-5 g; sesame oil – is a little, 1-2 teaspoons, and black pepper to taste.
Chicken to boil 30-40 minutes (without salt), to pull out from broth, to cool and cut on slices «on time». By means of multicooking chicken can be welded much quicker. Chinese eat with sticks and prepare usually so that for time sticks to pick up a slice and to eat it at once everything, without biting off. To connect all components for sauce and it is simple to water chicken. In it all sense. To this dish it is good to submit still any ostrenky snack. Usual Korean carrot will approach. Chicken in sweet-sour sauce
There is a lot of options of this remarkable dish. The range of components too varies, since the main thing – fowl. Here it is possible both to take chicken, and a duck. This recipe – the most universal.
It is required: chicken or duck fillet (only fillet), 0,5 kg. Tinned pineapple – bank; soya sauce – 50 ml; sugar – 2-3 tablespoons; vinegar apple – 30-40 ml (depends on as far as кисленько you love); red paprika; tomatoes – two; tomato paste – 2 Art. of l; water – a half-glass.
It is necessary to cut chicken fillet with thin slices, to combine in the enameled ware and to fill in with a half, even two thirds, soya sauce and to pepper. In a frying pan of vka (Chinese prepare almost everything in воке) to warm up the vinegar, the remained soya sauce, tomato paste, 1 tablespoon of sugar and water. There to put the pepper cut by small cubes and a tomato. To extinguish about 10 minutes, it is no more. Vegetables should remain firm, and sauce – already a few to thicken. Separately to fry fillet of a bird on vegetable oil, constantly stirring slowly. Too it is short – 5 minutes. Then to add to sauce with vegetables the fried chicken, still a spoon of sugar and to prepare still minutes 5-10.
With what tax? Certainly, with fig. If on a table there is no boiled rice, the Chinese remains hungry. He will ask: and where food, actually? Speaking about rice, naturally. Vegetables in Chinese
Options of preparation of vegetables in Chinese cuisine so many that it becomes terrible if to consider. Here too different options are possible. This recipe is tested by repeated application. As well as the sweet meat, one of my the first and favourite.
It is required: 2 eggplants and two vegetable marrows; 1-2 bulbs and 1 carrot; 3-5 garlic gloves; 50 ml of soya sauce and 50 ml of water; 1 h. l. starch; vegetable oil; salt – to taste, but I do not put salt in general; greens – at will.
Eggplants to clear and cut thin brusochka, to salt and set aside for a while that there was a bitterness. Other vegetables to cut as – brusochka. Garlic not to press, namely to cut. Onions – half rings. On the frying pan warmed up with oil (besides – it is better than vka, but will descend also usual pig-iron) to fry all vegetables, except garlic, to semi-readiness.
To prepare sauce: to connect water and soya sauce, to finish to boiling. Starch to dissolve in a small amount of water (2-3 tablespoons) and to pour in in sauce, constantly stirring slowly, to finish to boiling. At will – it is possible to add juice of tinned pineapple in ready sauce. At me such desire arises always when juice is. It turns out is even more tasty. To fill with the prepared sauce vegetables and to strew with chopped garlic. To mix before giving on a table.
Chinese eat with sticks. To learn it actually it is easy if to try. But it is possible to use and habitual forks. I hope, it will be pleasant to you. At least for a change it is necessary to prepare sometimes different dishes, to try something new. Also it will be absolutely good, if it there will be different national dishes!
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