Chinese Broccoli With Oyster Sauce

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Chinese Broccoli with Oyster Sauce
(Kylie kwong simple Chinese cooking, page 194)

[pic]

Ingredients - 1 bunch Chinese broccoli - 1 tablespoon vegetable oil - 2 tablespoons oyster sauce - Dash of sesame oil - 1 tablespoon peanut oil

Method

1. cut 5cm from ends of bunch broccoli after cutting into 3 part 2. washing thoroughly 3. fill a saucepan with water to boil then pour in vegetable oil, add broccoli and simmer until broccoli is bright green and soft 4. using chop stick remove broccoli from water and place on plate 5. pour with oyster sauce and sesame oil 6. heat peanut oil in a small frying pan until moderately hot and carefully pour over broccoli and serve.

For this dish I have used the following methods of cookery:

Boiling: to put vegetable in boiling water that is 100 degrees C the vegetable needs to be covered with water.

Safety when boiling: when boiling you have to take care not to burn yourself from the boil or liquid, always pour liquid away from you or other people, and mop up any spills if you have any straight away.

What food can be boiled:
Farinaceous goods: rice, pasta, gnocchi, polenta and vegetable.
Green vegetables: silver beet, broccoli, snow peas and cauliflower.
Root vegetable: potatoes, carrots, sweet potatoes.

Eggs, lentils, chickpeas, kidney beans

Simmering: this is similar to boiling but not as hot the temperature is 95 – 98 degrees C. This is good for sauces.

Safety when simmering:

When simmering you have to take care not to burn yourself from the simmer or liquid, always pour liquid away from you or other people, and mop up any spills if you have any straight away.

What food can be simmered: Farinaceous goods: rice, pasta, gnocchi, polenta and vegetable.

Vegetable: green vegetable: green beans, asparagus, cabbage, corn, peas, pumpkin
Root vegetable: potatoes, carrots, sweet potatoes.

Lentils, chickpeas, kidney beans, soup and sauces.

Deep- Fried Chicken Wings with chili, salt and lemon
(Kylie kwong simple Chinese cooking, page 94)

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Ingredients - 12 large chicken wings- about 1,5kg - 1/3 cup plain flour - 3/2 tablespoons chili powder - 3/2 tablespoons sea salt - Vegetable oil - 4 large red chilies, cut in half lengthways and seeds removed - ¼ cup spring onion julienne - 2 lemon, halved

Method

1. Washing the chicken wings 2. Firstly, steaming chicken wings after deep-frying is for surface. Make sure the chicken wings are drained 3. Add the chili salt coating by a squeeze of lemon. 4. Put the chicken wings on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer and steam, covered for 4 minutes. 5. remove plate from steamer basket and set aside 15 minutes to cool slightly 6. Combine flour, chili powder and salty in a large bowl then add chicken wings in two batches and shaking off any excess flour. 7. heat oil and add half the wings deep-fry for about 7 minutes 8. Using tongs turn wings to ensure even cooking. 9. add chilies to the same hot oil and fry for about 1 minutes or until they are a deep bright red 10. Remove wings and drain well on kitchen paper. 11. Arrange chicken wings on a plate and spring onions and serve.

For this dish I have used the following methods of cookery:

Steaming: put the food into the steamer basket using wok of boiling water and steam at the temperature of the boiling point which corresponds to its pressure.

Safety when steaming: when steam you have to take care not to burn yourself from the steam or liquid, remove the steamer basket by dry tea towel or tongs.

What food can be simmered:

Vegetable: green vegetable: green beans, asparagus, cabbage, corn, peas, pumpkin
Root vegetable: carrot, potatoes.

Fish, clams, cakes.

Deep- frying: this is a similar to fry with the hot oil over the food.

Safety when deep-frying:
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