Introduction:
It is an easy Italian dish, but may vary a lot from different preparations. I use commercial tomato sauce to make it simple, but you can always prepare your own sauce with your favorite flavors. The boiling of spaghetti is essential for success, not hard, not soft, just right. The lobster meat add some taste of the sea, lightly.
Ingredients:
100g spaghetti
50g tomato sause
10g peas
10g lobster meat from steamed lobster
30 ml olive oil
10g onion
10g ginger
10g garlic
2g salt
10ml red wine
1g black pepper
Preparation:
1. Heat water in a pot to boiling, add spaghetti and continue heating for 20 minutes, take out the spaghetti and dip into cold water, then drain the water, and keep aside, add some olive oil to prevent dry in the air
2. Chop onion, ginger, and garlic into small pieces
3. Heat the olive oil in a fry pan on the stove over high heat for 1 minute
4. Add ginger, garlic, and onion into the hot oil and stir for 1 minute
6. Add tomato sauce into the pan and stir for 1 minute, then add red wine, and stir for 5 minutes
7. Add peas into the pan and stir for 2 minutes
7. Add salt, and black pepper into the pan, and continue to stir for 2 minutes
8. Put spaghetti into a dish, and top with the finished tomato sauce, decorate with the lobster meat slices
Introduction:
It is an easy-to-prepare dish based on the taste of chicken liver. You can add your favorite spices to adjust the final flavor. Not as exquisite as geese liver though, it will give you enough satisfaction.
Ingredients:
500g chicken liver
100g jalapeños
30 ml canola oil
10g bunching onion
10g ginger
10g garlic
5g sugar
5g salt
1g black pepper
1g potato starch
Preparation:
1. Cut chicken liver into 0.5 cm x 4 cm pieces, put into cold water in pot, heat to boiling to remove the blood, drain the water and keep aside
2. Cut jalapeños into 0.3 cm thick round slices
3. Chop the bunching onion, ginger, and garlic into small pieces
4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
5. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute
6. Add chicken liver pieces into the pan and stir for 1 minute, then add jalapeños slices into the pan and stir for 1 minute
7. Add sugar, salt, and black pepper into the pan, and continue to stir for 3 minutes
8. Thicken with potato starch to finish
Introduction:
It is said that this dish was originated from Hungarian Beef Goulash. It was introduced to China during 1950s by the way of Soviet Union. The basic cooking methods are the same, but the Chinese version is simpler than the Hungarian version, which has more ingredients, such as green peppers, carrots, and tomatoes.
Ingredients:
500g beef
250g potato
30ml canola oil
10g bunching onion
10g ginger
10g garlic
5g sugar
5g salt
1g black pepper
1g dry hot pepper
30ml red wine
15ml light soy sauce
Preparation:
1. Peel potato, cut into 3cm cubs
2. Cut beef into 3cm cubes, put into cold water in a pot, heat to boiling to remove the blood
3. Chop the bunching onion, ginger, and garlic into small pieces
4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
5. Add dry hot pepper powder into the hot oil and stir for 2 minutes, then add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute
6. Add beef cubes into the pan and stir for 1 minute, then add sugar, light soy sauce and red wine, and stir for 5 minutes, or until the beef browns
7. Add 2 cups of boiling water, cover the lid, and stew over low heat for 40 minutes
8. Add potato into the pan, stew over low heat for 20 minutes
9. Adjust with salt and black pepper
