138 peking beijing far jue Recipes

flank steak, sliced into thin strips, cornstarch , for dusting, oil, for frying, egg, salt, water, cornstarch, water, sugar, ketchup, vinegar, crush chili pepper, cornstarch, garlic, minced, red bell pepper, diced, green bell pepper, diced, white onion, sliced

lemon, lime, honey, granny smith apples, white onion, poblano pepper, fresh cilantro

lean pork, minced up to 10 times, it must be very finely minced, veal or 8 oz beef, minced up to 10 times it must be very finely minced, salt and pepper, allspice or 1 pinch nutmeg or 1 pinch ground cloves, eggs or 2 egg whites, lightly beaten, flour, soda water, onion, grated

sugar, soy sauce, fermented bean curd, ginger, garlic powder, egg, chicken, cut up, flour , as needed to coat, oil (for frying )

cabbage thinly sliced, tb chilly paste, cube chicken stock, tb vegetable oil, peanut snacks (preferably those with sesame) - crushed, ts chopped garlic, water

vegetable oil, ground pork (either lean or fatty), brown bean sauce, sugar, beer, fresh white chinese noodles (no egg), chopped scallion, bean sprouts, shredded cucumber, chopped garlic, chili , if desired

duck, honey, ground ginger, shaoxing wine or 1 tbsp dry sherry, warm water, green onions, white parts only, slivered into 3-inch lengths, english cucumber, peeled and slivered into 3-inch lengths, mandarin pancakes (moo-shu shells, frozen), chinese sweet bean paste (tian mian jiang)

chopped onion, garlic cloves, fresh ginger, minced, stalks celery, cut 1/4 inch thick, parsnips, peeled and cut into 1/4 inch thick coins, carrots, peeled and cut into 1/4 inch thick coins, butternut squash, cubed in 3/4 to 1 inch pieces, potatoes, peeled and cubed in 3/4 to 1 inch pieces, tomatoes and green chilies, tomato sauce, chicken broth, curry powder, garam masala, cayenne pepper, salt and pepper, lean ground turkey (do not use regular ground turkey as it will be far too oily) or 3/4 lb ground turkey breast (do not use regular ground turkey as it will be far too oily), sun-dried tomatoes, finely diced, garlic clove, minced, garam masala, oats (coarse chopped or ground )

whipping cream , whipped, sugar, mandarin orange sections, canned, drained, coconut gel, drained & rinsed, pineapple, drained if canned, shredded sweetened coconut, macadamia nuts , chopped roasted canned

water, sugar, fresh cranberries, dried apricot, chopped, orange , zest of

eggs, granulated sugar, all-purpose flour, rum, marmalade, sultana raisin, milk, salt, icing sugar

oatmeal (old-fashioned, not instant or 1-minute), melted beef drippings , bacon fat or vegetable oil, salt, boiling water

sugar, soy sauce, butter, egg, slightly beaten, oil, garlic clove, minced, onion , sliced lengthwise, dried hot red chili pepper , seeds removed, green onions, thinly sliced, cold cooked white rice or 2 cups brown rice, cooked chicken, cut in pieces, cooked shrimp, cut in pieces

onion powder, garlic powder, ground black pepper, cracked peppercorns, salt, mayonnaise or 1 cup vegan, plain lowfat soy yogurt (if you can have dairy, use plain yogurt), lemon juice, worcestershire sauce (lea & perrins is gf), white cheese, substitute (i used whole food s in-house dalya vegan cheese italian shreds. so far, i love it! if you can have d)

boneless pork loin roast, water, soy sauce, ginger, star anise, miso, sriracha sauce, sake, rice vinegar, sugar, sesame oil, garlic cloves (minced ), gingerroot (grated ), onions (julienned), red bell peppers (julienned)

whole milk, fresh lemon juice, youll need cheesecloth, strainer, whatever youd like to add my fav. so far is the lemon zest and green olives, i also added pieces of cheddar cheese and paramsan but you realy could add in cheese

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

go to you lumber yard and buy a few 60-penny nails,(these are large nails about the size of a lead pincil and about 5 long) wash the nails., buy red skin potatoes such as the pontiac potatoes ,the red skinned potatoe is far better then the others today that is sold for baking potatoes., run the 60-penny nail through the potatoe lengthwise ,leaving the nail protruding out of each end., a patch of skin off from the side of the potatoe as big as a nickle. this patch lets off moisture from the potatoe when it first begins to bake preventing any toughness developing.after the potato bakes a short time this open patch seals over., nail causes the potatoe to bake from the inside and out,making the potatoe flaky, bake at 400 degrees for 50 minutes, serve the potatoe with the nail in so as to keep the potatoe at the right temperature until opened. remove the nail ., enjoy