Chinese Crullers Recipe (You Tiao)

Chinese Crullers (You Tiao)

Ingredients for Chinese Crullers (You Tiao):  
* 1 teaspoon salt 
* 3/4 teaspoon alum
* 1 teaspoon baking soda
* 3/4 teaspoon ammonium bicarbonate
* 7/8 cup water
* 2 cups all purpose flour
* 8 cups oil for deep-frying

How to Make Chinese Crullers: 
1. Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. 
2. Add water and stir until thoroughly dissolved. Add flour. 
3. Stir with chopsticks to make the dough soft and smooth. 
4. Knead the dough until it is elastic. Cover and let stand at least 4 hours. 
5. Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide.
6. Sprinkle with a little flour. 
7. Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. 
8. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces). 
9. Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces.
10. Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long. 
11. Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. 
12. Remove and drain. Repeat with other strips. 
13. May be prepared in advance and refrigerated or frozen. 
14. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes. 

Char Kway Teo Recipe

Char Kway Teo is a popular street hawker's made with chow fun or rice noodles

Ingredients for Char Kway Teo:
* 2 tablespoons peanut oil
* 2 eggs, beaten
* 3 small onions, sliced in thin rings
* 3 to 4 fresh red chilies, seeded and minced
* 2 cloves garlic, chopped
* 3 Chinese sausages (lap cheong), thinly sliced
* 1/2 pound small shrimp, sliced
* 1 cup mung bean sprouts
* about 3/4 pound fresh rice noodles (chow fun)
* 2 to 3 tablespoons soy sauce
* 1 tablespoon soy sauce
* 2 scallions, cut into 1/2 inch lengths

How to Cook Char Kway Teo:
1. Heat 2 teaspoons oil in a wok over medium heat. Add eggs and scramble. Remove.
2. Heat remaining oil over medium-high heat. Add onions and stir-fry until they start to brown. 
3. Add chiles, garlic, and Chinese sausages and stir-fry until fragrant. 
4. Add shrimp and stir-fry until barely pink.
5. Increase heat to high. Add bean sprouts, rice noodles, soy sauce, and oyster sauce.
6. Stir-fry until bean sprouts wilt.
7. Add scrambled eggs and reheat, tossing to mix. Sprinkle with scallions. 
Yield: about 4 cups
*You should use fresh rice noodles (chow fun) that are available at Asian markets.
However, you can substitute dried broad rice noodles known in Thai and Vietnamese markets as banh pho. 

Hunan Beef Recipe

Hunan Beef

Hunan Beef Ingredients
* 2 cups broccoli florets
* 2 tablespoons cooking oil
* 2 teaspoons minced garlic
* 4 small dried red chilies
* 1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
* 2 tablespoons soy sauce
* 2 teaspoons cornstarch
* 1 tablespoon Chinese rice wine or dry sherry
* 3/4 pound flank steak, thinly sliced across the grain
Sauce:
* 3 tablespoons Chinese black vinegar or balsamic vinegar
* 1 tablespoon soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 2 teaspoons sugar
* 2 teaspoons chili garlic sauce
* 1 teaspoon sesame oil

How to Cook Hunan Beef
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.