In a small bowl, whisk the sesame oil with the crushed white sesame seeds, sugar and the remaining 2 tablespoons of soy sauce; season with salt.
In a large wok, heat 1 tablespoon of the vegetable oil. Add the shrimp, garlic and a generous pinch of salt and stir-fry over moderately high heat until the shrimp begin to turn pink, about 2 minutes. Add the mirin and continue cooking until the shrimp are white throughout and the liquid has reduced, about 2 minutes more. Scrape the shrimp into a medium bowl. Wipe out the wok.
Reference: https://www.foodandwine.com/recipes/stir-fried-sweet-potato-noodles-jap-chae
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To make the filling: Grind the seeds or nuts in a mortar and pestle to a fine but not powdery consistency. In a small saucepan, melt the lard. In a small bowl, mix the lard with the sugar and ground nuts. Chill the mixture in the refrigerator or freezer for a few minutes before use.
To make the skins: Mix the two flours together and add the water to make a soft but non-sticky dough. Divide the dough in half. Working on a surface dusted with rice flour, roll each half into a cylinder about 1 1/2 inches thick and cut the dough into segments about 1 inch wide.
To make the dumplings: Take one piece of dough and make an indent with your thumb to flatten it. Place the stuffing into the indent and draw the sides of the dough up to enclose it. Roll it gently between your palms to make a smooth ball. Lay the dumplings on a tray dusted with rice flour until you are ready to cook them. They can also be refrigerated or frozen.
To cook the dumplings: Fill a large pot with water and bring to a boil. Add the dumplings and gently stir to prevent sticking at the bottom of the pot. Simmer for 15 minutes, taking care not to let the water boil vigorously or else the dumpling skins will tear. The dumplings are done when the skins are almost translucent. Ladle the dumplings into soup bowls along with the cooking water.
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SOURCE: https://usa.lkk.com/en/recipes/kung-pao-chicken
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Use oil, salt, egg, and cornstarch.
This combination creates a dry batter that is suitable for pan-frying. Normally, deep frying requires at least a few cups of oil. For this recipe, you only need a regular skillet and 1/4 to 1/3 of a cup of oil to pan-fry the chicken. Not only does it yield an extra crispy exterior and juicy, flavorful meat, but the chicken also stays crispy even after you coat it with sauce.
Cut the chicken into 1-inch and 1/4-inch pieces. The size of the chicken pieces matters because you want the surface to turn crispy with the inside just cooked through at the same time.
Many General Tso’s chicken recipes call for rice vinegar. But if you really want the rich tangy taste like the restaurant version, you should use Chinkiang vinegar (镇江香醋) instead.
Before you start cooking, you should have the following ready:
To cook General Tso’s chicken, you need to:
SOME BEST SELLING PRODUCT RECOMMENDATIONS
1) Blanch the broccoli in salted water for about 2 minutes or until slightly tender and dark green. Shock it in ice water and drain thoroughly.
2) In a small bowl, whisk together the baking soda, cornstarch, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil. Pour the marinade over your thinly sliced flank steak and let it sit for at least 20 minutes in the refrigerator.
3) In a separate small bowl, stir together the Lee Kum Kee Panda Brand Oyster Flavored Sauce, Chinese rice wine, chicken bouillon, water and cornstarch until the cornstarch is fully dissolved.
4) Heat a wok or a large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the garlic and marinated beef into the pan. Cook for about a minute continually moving the beef so it browns on all sides, but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving.
5) Don’t be afraid to scrape any bits off the bottom of the pan before it starts to burn. Once the sauce has turned into a nice thick glaze, serve immediately with garnishes (optional).
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References:
https://usa.lkk.com/en/recipes/beef-with-black-bean-sauce
Serves 3 people | Preparation time: 5 mins. | Difficulty: Easy | Cooking time: 10 mins.
References:
https://usa.lkk.com/en/recipes/ma-po-tofu