Pressure Cooking Chinese Recipes: How to Cook Delicious Chinese Food Fast

Judy Henson

Description

This recipe cook book gives you 30 Chinese food recipes that you can cook with the pressure cooker. Each recipe comes with photos of the cooking process so that you will have a good idea how to cook it. I have covered a range of recipes for meat, fish, vegetables, noodles, rice and soups. These recipes are my own tested recipes using authentic Chinese sauce, spices and ingredients. A list of sauce used for the recipes is found at the end of the book.

Some of the dishes include:
Braised Chinese Five-Spice Duck, Fried Lanzhou La Mian (Noodles), Emperor Herbal Chicken, Pork Ribs With Winter Melon Soup, Chinese-style fragrant rice and more.

Sujets

• Cuisine
• Cuisine du monde
• Cuisine d'Asie
• Cuisine par méthode
• Ethnic Cooking
• Regional cooking
• Cooking
• Chinese
• Cuisine d'Europe
• Cuisine d'Europe

Informations

• Publié par: eBookIt.com
• Date de parution: 19 août 2015
• Nombre de lectures: 0
• EAN13: 9789810964269
• Langue: English

Extrait

PRESSURE COOKING CHINESE RECIPES
How To Cook Delicious Chinese Food Fast
(Includes photographs of food recipes and preparation steps)
By Judy Henson
Published 2015 By Rank Books
www.rankbooks.com
Copyright © Rank Books
ISBN: 978-981-09-6426-9
All rights reserved. No part of this work may be reproduced or transmitted in any form or any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without written permission from the author or the publisher.
To preview more inside pages go to:
www.rankbooks.com/judyhenson/judy.html
Recipe Listing
1. Braised Chinese Five-Spice Duck
2. Spicy Braised Beef With Black Bean Sauce and Dried Noodles
3. Chinese Cabbage Rolls Stuffed With Minced Pork and Prawns
4. Fried Lanzhou La Mian (Noodles)
5. Chinese Fragrant Rice With Chinese Sausages and Mushroom
6. Sweet Sour Chicken
7. Chinese Pork Ribs With Red Pepper and Bitter Gourd
8. Emperor Herbal Chicken
9. Three Cups Chicken
10. Chinese Dark Soy Sauce Stew Pork
11. Sweet Soy Sauce Chicken
12. Steamed Chinese Wrapped Chicken
13. Steamed White Glutinous Rice With Chicken Meat
14. Braised Fish
15. Sweet Sour Fish
16. Mackerel With Dried Red Chilli
17. Stir-fried Broccoli and Cauliflower with Carrot
18. Egg Tofu Scallops
19. Steamed Tofu With Minced Pork
20. Chinese Cabbage with Fried Bean curd and Mushrooms
21. Stuffed Minced Pork With Bitter gourd
22. Stir-fried Shitake Mushrooms With Potatoes
23. Pork Ribs With Winter Melon Soup
24. Pork Ribs With Sweet Corn, Carrot and Potatoes Soup
25. Lean Pork With Radish and Red Carrot Soup
26. Pork Ribs With Old Cucumber Soup
27. Red Beans With Barley Sweet Soup
28. Chilled White Fungus With Longan Fruit
29. Sweet Black Glutinous Rice Soup
30. Sweet Potato Pancakes

Some Cooking Terms Used:
Serving Size: The recipes are designed for a serving size of 2 to 4 persons.
1 tsp = One teaspoon
1 tbsp = One tablespoon
1 Cup of water = 200 ml of water
High Heat (referring to the induction cooker) = 180 degree Celsius temperature of the Induction Cooker Stove
Some pressure cooker has 2 heat levels control. Level 1 is for cooking vegetables, fish and poultry. Level 2 is for cooking more robust food and meat like whole duck or huge chunks of meat.
Level 1 (referring to the pressure cooker) : Low Heat Level
Level 2 (referring to the pressure cooker): High Heat Level
If you are using an electric pressure cooker, just use high heat if there that is the only level you can have.
Refer to end of book for list of sauce needed for these recipes : Main Chinese Sauces and Key Spices Required
Introduction
The first thought that came to my mind when my husband told me to that he wanted to give me a pressure cooker was that it may be dangerous as I have never used one before.
We have heard horror stories of how pressure cookers exploded when left unattended or causing burns and scalding incidents.
The technology has changed now. These cookers now come with safety locks and pressure release valves that prevent the pressure cooker from being opened at high pressure or it can release steam once the pressure inside is excessive. Hence, proper pressure is maintained at all times with such safety features.
However, while the product is safe, it does not mean that the user is safe. You still need to take precautions. When my pressure cooker arrives, the first thing I did was to spend one hour reading the pressure cooker manual.
I wanted to know how to lock it and unlock it, how to release pressure after cooking and most importantly, where are the areas where steam will be coming out so I can keep my hands and face off the steaming vents to prevent accidental burns. I wanted to know how to reduce the heat on the stove and how to control the pressure etc. You may think I am a timid housewife and over-reacted but please be cautious when using a new cooking equipment.
If you have never used a pressure cooker before, you need to know that there are two different types of pressure cookers. The stove top pressure cooker that sits on a gas burner or an induction top and or the electric pressure cooker that can be placed anywhere as long there is an electrical outlet. Your cooking style or level of comfort will dictate whether you will want an electrical or a stove top pressure cooker.
About The Recipes In This Book
The 30 recipes contained in this book are cooked using the stove top pressure cooker using an induction cooker top. However, these recipes are also applicable for electric pressure cookers. Each recipe comes with step-by-step pictures (except for 4 recipes) showing the cooking process so you have a good idea how to do it. I have covered a range of recipes for meat, fish, vegetables,noodles, rice and soups.

These recipes are my own tested recipes using authentic Chinese sauce, spices and ingredients. You may have to visit you nearest Asian supermarket or grocery shops to get some of these sauces such as light soy sauce, dark soy sauce and sesame oil needed to cook these Chinese dishes. A list of sauce used for the recipes is found at the end of the book.



The cooking techniques used in these recipes are simple and easy-to-follow. Some dishes are so simple such that you just add all the ingredients into the pot, add a bowl of water, close the lid and cook under pressure and it is good to eat in 10 minutes. Some may require a little extra effort of browning or deep-frying the meat before cooking in the pressure cooker.
Quick deep-frying of meat coated with sweet potato flour or all-purpose flour can help to seal the flavour of the marinated meat. This may involve using another pan or pot so it is more troublesome. But the taste is enhanced. Pork ribs, and even beef slices, can be deep-fried for one minute before cooking in the pressure cooker.
Some recipes involve only steaming without using any oil at all so it is ideal for making the perfect healthy dish.
The pressure cooker is indeed a versatile cooking equipment. You can use the pot to sauté, quick-fry like a low-frying pan, browning, braising, stewing and steaming.
How Does Pressure Cooker Reduce Cooking Time For Chinese Recipes?
To get a rich and flavourful bowl of Chinese soup requires at least an hour of simmering on low heat on the stove. With the pressure cooker, you can now enjoy restaurant quality soup at half the time. A bowl of rich ginseng herbal chicken soup can be made in 30 minutes with the pressure cooker. Hence, the pressure cooker cuts down on cooking time by at least 50 percent for most dishes. I used to hate cooking bean soups as it takes too long. Now I can have a bowl of sweet green bean soup done in 15 minutes without even pre-soaking the beans.
To cook Chinese braised dark soy sauce duck (whole duck) which normally takes an hour to cook can now be cooked in just 30 minutes. Steaming a fish that previously took 20 minutes to steam is now done in 5 minutes. Another example is braised pork ribs which usually takes 20 mins on a pan, is done in just 10 minutes using the pressure cooker. So, you save lots of time cooking plus, the pressure cooker seals the flavours of the meat, making the food delicious.
How to get the best Flavours From Your Pressure Cooker?
Many new users tend to add to much water into the pot and drown the meat and vegetables till the food become tasteless. Another common mistake is over-cooking, vegetables become mushy and soft like puree and meat becomes stiff due to over-cooking. When using a pressure cooker, controlling the right amount of liquid in the pot and the cooking time are the two success factors for producing delicious food.
Here are more cooking tips to improve your food taste.
•    Garlic, onions and ginger must sauté for 30 seconds to one minute until fragrant before adding vegetables and meat. Use little oil about 1 tablespoon of oil is enough.
•    Don’t add too much water, if you are not cooking soup or a whole big chunk of meat like a whole chicken, half a cup of water is enough. If you are cooking a whole chicken or there are more ingredients in the pot or for longer period of cooking time like an hour or more, it is logical that more water is needed. For steaming vegetables which take a minute, half a cup of water is enough. For braising fish or meat, one cup of water is enough.
•    You may replace water with chicken stock, beef stock or even fish stock when cooking to make the food tastier.
•    DON’T use thickeners before cooking. Flour, starch (potato or corn flour) should be added after pressure cooking has completed. If not the cooking liquid inside the pot will thicken making it hard to boil or risk scorching the bottom of the pot. Remember, only add the thickener and simmer it into your dish when pressure cooking is finished.
•    If you end up with too much cooking liquid after cooking under pressure, simply reduce the liquid by bringing it to a boil uncovered and reduce until the desired consistency.
•    For consistent results, cut foods into pieces of uniform size to promote even cooking. Take note that if you put frozen meat than meat that are thawed, you need a longer cooking time. Also, larger pieces of meat will take considerably longer to cook than say smaller cubed pieces.
•    Marinate the meat with light soy sauce, cooking wine and sesame oil before cooking will help to make it more tasty.
In this section, I outline the main cooking techniques and cooking tips.
Steaming:
There are 2 ways to use the steaming method.
•    For vegetables such as broccoli or cauliflower which cooks fast, add half a cup of water to one cup of water into the vegetables and pressure cook for just 1 minute. Turn off the heat and fast release the pressure to prevent over-cooking. The effect is the same as blanching the vegetables in a pot of boiling water.
•    Use the pressure cooker pot as a steamer to steam fish or whole ch