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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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There are hundreds of cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, boiling, steaming and roasting.
Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and gingerroot are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.
Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and gingerroot are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.
There are four main regional types of Chinese cooking.
The cooking of Canton province in the south is called Cantonese cooking. It features rice and lightly seasoned stir-fried dishes. Because many Chinese immigrants to America came from this region, it is the type of Chinese cooking that is most widely known in the United States. Typical Cantonese dishes are wonton soup, egg rolls, and sweet and sour pork.
The Mandarin cuisine of Mandarin province in northern China features dishes made with wheat flour, such as noodles, dumplings, and thin pancakes. The best known dish from this region is Peking duck, a dish made up of roast duck and strips of crispy duck skin wrapped in thin pancakes. (Peking was the name of Beijing, the capital of China, until after the Cultural Revolution of the late 1960s. This traditional recipe is still known in the United States as "Peking duck.")
Shanghai cooking, from China's east coast, emphasizes seafood and strong-flavored sauces.
The cuisine of the Szechuan province in inland China is known for its hot and spicy dishes made with hot peppers, garlic, onions, and leeks. This type of cooking became popular in the United States in the 1990s. Tea, the beverage offered at most meals, is China's national beverage. The most popular types of tea—green, black, and oolong—are commonly drunk plain, without milk or sugar added. Teacups have no handles or saucers.
Main Mapo tofu 
This recipe empowers you to master the nuances, delivering a dish that is deeply satisfying and truly captivating.
Original recipe from: https://eathealthy365.com/
Serves: 4
2 tbsp neutral oil (like canola or grapeseed)
1 tbsp Sichuan peppercorns, whole
2-3 tbsp Sichuan Pixian doubanjiang (fermented broad bean paste)
1 tbsp fermented black beans (douchi), rinsed and roughly chopped
2 tsp garlic, minced (about 4 cloves)
1 tbsp ginger, minced
1 cup vegetable broth (or water)
1 tsp sugar
½ tsp dried shiitake mushroom powder (optional, but highly recommended for umami)
½ tsp white pepper
1-2 tbsp chili oil (Lao Gan Ma or homemade, adjust to taste)
1-2 tsp cornstarch slurry (1 part cornstarch to 2 parts water)
2-3 stalks green onions, thinly sliced (for garnish)
Pinch of freshly ground Sichuan peppercorns (for garnish)
Garnish: green onions
Steamed white rice
Serves: 4
Preparation time:20 minutes
Cooking time:25 minutes
2 blocks (14-16 oz / 400-450g each) firm or extra-firm tofu, pressed and cut into 1-inch cubes2 tbsp neutral oil (like canola or grapeseed)
1 tbsp Sichuan peppercorns, whole
2-3 tbsp Sichuan Pixian doubanjiang (fermented broad bean paste)
1 tbsp fermented black beans (douchi), rinsed and roughly chopped
2 tsp garlic, minced (about 4 cloves)
1 tbsp ginger, minced
1 cup vegetable broth (or water)
1 tsp sugar
½ tsp dried shiitake mushroom powder (optional, but highly recommended for umami)
½ tsp white pepper
1-2 tbsp chili oil (Lao Gan Ma or homemade, adjust to taste)
1-2 tsp cornstarch slurry (1 part cornstarch to 2 parts water)
2-3 stalks green onions, thinly sliced (for garnish)
Pinch of freshly ground Sichuan peppercorns (for garnish)
Garnish: green onions
Steamed white rice
Press the Tofu to eliminate any excess water. This step is crucial for firmness and better absorption of flavors.
Prepare Tofu Cubes: Once pressed, cut the tofu into 1-inch (2.5 cm) cubes.
In a large non-stick skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Carefully add the tofu cubes in a single layer and sear for 3-4 minutes per side, until lightly golden and firm. You may need to do this in batches to avoid overcrowding. Remove seared tofu and set aside.
Bloom Sichuan Peppercorns:
In the same skillet or wok, add the remaining 1 tablespoon of neutral oil. Reduce heat to medium-low. Add the whole Sichuan peppercorns and gently toast for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove the peppercorns with a slotted spoon and discard, leaving the infused oil. (If you prefer to grind them, you can do so after toasting and add the powder later).
Build the Flavor Base: To the infused oil, add the doubanjiang (fermented broad bean paste) and fermented black beans. Stir-fry for 1-2 minutes, mashing the doubanjiang a bit, until the oil turns red and fragrant. This develops the rich base.
Aromatic Infusion: Add the minced garlic and ginger to the wok. Stir-fry for another 30-60 seconds until fragrant, being careful not to burn the garlic.
Simmer the Sauce:
Pour in the vegetable broth (or water). Add the sugar, dried shiitake mushroom powder (if using), and white pepper. Bring the sauce to a gentle simmer, scraping up any bits from the bottom of the pan.
Combine and Thicken:
Gently add the seared tofu cubes back into the simmering sauce. Stir gently to coat the tofu without breaking it. Let it simmer for 3-5 minutes, allowing the tofu to absorb the flavors. Then, gradually stir in the cornstarch slurry, a little at a time, until the sauce thickens to your desired consistency. It should be glossy and cling to the tofu.
Finish and Serve:
Stir in the chili oil, adjusting to your preferred level of spiciness. Taste and adjust seasoning if needed (you may not need salt due to the doubanjiang). Ladle the Vegetarian Mapo Tofu into a serving bowl. Garnish generously with thinly sliced green onions and a final sprinkle of freshly ground Sichuan peppercorns for that authentic numbing aroma.
Serve immediately with steamed white rice.
Prepare Tofu Cubes: Once pressed, cut the tofu into 1-inch (2.5 cm) cubes.
In a large non-stick skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Carefully add the tofu cubes in a single layer and sear for 3-4 minutes per side, until lightly golden and firm. You may need to do this in batches to avoid overcrowding. Remove seared tofu and set aside.
Bloom Sichuan Peppercorns:
In the same skillet or wok, add the remaining 1 tablespoon of neutral oil. Reduce heat to medium-low. Add the whole Sichuan peppercorns and gently toast for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove the peppercorns with a slotted spoon and discard, leaving the infused oil. (If you prefer to grind them, you can do so after toasting and add the powder later).
Build the Flavor Base: To the infused oil, add the doubanjiang (fermented broad bean paste) and fermented black beans. Stir-fry for 1-2 minutes, mashing the doubanjiang a bit, until the oil turns red and fragrant. This develops the rich base.
Aromatic Infusion: Add the minced garlic and ginger to the wok. Stir-fry for another 30-60 seconds until fragrant, being careful not to burn the garlic.
Simmer the Sauce:
Pour in the vegetable broth (or water). Add the sugar, dried shiitake mushroom powder (if using), and white pepper. Bring the sauce to a gentle simmer, scraping up any bits from the bottom of the pan.
Combine and Thicken:
Gently add the seared tofu cubes back into the simmering sauce. Stir gently to coat the tofu without breaking it. Let it simmer for 3-5 minutes, allowing the tofu to absorb the flavors. Then, gradually stir in the cornstarch slurry, a little at a time, until the sauce thickens to your desired consistency. It should be glossy and cling to the tofu.
Finish and Serve:
Stir in the chili oil, adjusting to your preferred level of spiciness. Taste and adjust seasoning if needed (you may not need salt due to the doubanjiang). Ladle the Vegetarian Mapo Tofu into a serving bowl. Garnish generously with thinly sliced green onions and a final sprinkle of freshly ground Sichuan peppercorns for that authentic numbing aroma.
Serve immediately with steamed white rice.
Main Singapore noodles
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
8 oz vermicelli rice noodles1 tbsp mild curry powder
¼ tsp turmeric
1 tsp sugar
1 tbsp sesame oil
3 tbsp low-salt soy sauce
1 tbsp vegetable oil
1 cup sliced onion
1 sweet pepper, yellow or orange
6 oz bean sprouts
1 red chilli, sliced (optional)
Soften the noodles in a large pan of boiling water to cover, pushing the noodles under the water. Set aside for 5-10 minutes, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
TAIWAN
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2 Recipes
2 Main dishes
