Some of the most inviting Chinese foods like dim sum are deep-fried. Deep-frying is used to produce crisp-textured food. There are several types of deep frying. Raw ingredients might be lightly or thickly coated with cornstarch before being deep fried; or not being coated at all. Different methods produce different levels of crispness and tenderness on the inside and outside.
The commonest way of preparing deep-frying dishes is to cut the material into medium-sized pieces (or make slashes in case of fish desired to be served whole), soak in prepared seasoning or batter for a while, and fry in hot deep oil with the ingredient fully submerged. Peanut oil is recommended for its high smoking point or critical point, so are canola and corn oil. They can be reused for a couple of times. Butter and margarine are not suitable for deep-frying because they contain water and burn easily. Discard frying oils that have darkened in color, that flow more slowly than they did originally, or that foam to the top of the pot when you put the food in. Lard has become unpopular due to health reasons although it gives very interesting flavor to the dish. Read the rest of this entry »
The art of Chinese cooking is not, contrary to popular belief, complicated and difficult. Most Chinese dishes do not require a complex processing and equipment in the kitchen as does one of China’s most famous dishes, Peking duck. Simplicity is the key to Chinese cuisine as evidently shown in their various cooking methods. When you have the ingredients, seasonings and marinades ready, you can use one of the following methods to cook in Chinese.
Roasting - Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. Only restaurants go much into roasts and Cantonese restaurants excel especially in these. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire, with the roast turning slowly round and round. Marinades is added inside and out from time to time so that the skin remains smooth and shiny, instead of rough and flaky, and the meat remains juicy instead of powdery. The Peking duck is one of China’s most famous dishes cooked this way. Families can go to food shops to buy roast meat or poultry and eat it cold. But for the crisp juicy hot roast duck, one has to go to a restaurant. Read the rest of this entry »
Altitude:& 52m/170ft. Area: 16,807 sq km/6487 sq.miles Population: 13,000,000 approx.
Beijing lies in the north-west of the North China plain, not far from the Western slopes of the mountains of Yanshan, and about 150km/93 miles from the Bohai Sea. A dense network of roads, railways and airways connects Beijing with China’s other major cities.
Beijing, an autonomous city with the status of a province, is not only the political centre of the country, it also plays an outstanding part in the nation’s cultural, economic, scientific and academic life. Many trading and industrial firms are situated here. Read the rest of this entry »
Officially falling on the fifth day of the fifth lunar month, the Dragon Boat Festival is also known as Double Fifth Day. While many stories regarding its origin abound, the most popular and widely accepted version regards Qu Yuan, a minister during the Warring States Period
Legend of the Dragon Boat Festival’s Origin
At the end of the Zhou Dynasty, the area we now know as China had fallen into a state of fragmentation and conflict. While the Zhou dynasty had ruled for several centuries, several other states, originally feudal domains, tried to carve out their own kingdoms. The state of Qin would eventually emerge the victor and unify all of China under one rule for the first time in history. Read the rest of this entry »
ZONGZI - HOW MANY HAVE YOU HAD???
01 Jacob 02 Michael 03 Joshua 04 Emily 05 Ethan 06 Matthew 07 Daniel 08 Christopher 09 Andrew 10 Anthony 11 Emma 12 William 13 Madison 14 Joseph 15 Isabella 16 Alexander 17 David 18 Ryan 19 Ava 20 Noah Read the rest of this entry »
Author: Mark Loika Description: Squads of soldiers keep rushing my fortress! That bothers me. I will punish these invaders with…bullets!
Instructions: Click to shoot, Space to zoom, R to reload, arrow keys to switch weapon.
Serves 4
Ingredients:
* 1 lb. boneless beef sirloin OR top round steak, cut 3/4 inch thick * 1/4 c dry sherry * 1/4 c low-sodium soy sauce * 1 tbsp. cornstarch * 3 tbsps. vegetable oil, divided * 8 oz. mushrooms, sliced * 1 6-oz. package frozen pea pods, defrosted * 4 c. lettuce, thinly sliced * Crisp chow mein noodles (optional) * Red bell pepper slices (optional) Read the rest of this entry »
You need to know what you are looking for in this Seek & Find game. Every location hides a number of objects, and it is up to you to find them! Find them all, and you will qualify for the bonus mini-game!
http://games.king.com/opengame_play.jsp?language=en_US&game=amazing_adventures
Take control of the ancient aztec stone frog, who needs to defend the golden skulls from the trains of coloured balls that threaten them. Shoot them off before it is too late!
http://games.king.com/opengame_play.jsp?language=en_US&game=zuma
