Kansas City Beef Brisket Recipe
| Barbecue
Type: Kansas City Beef Brisket Free Cooking Recipe - Barbecue Amazing! Ingredients / Directions 1 (5 pound) beef brisket1 tablespoon tenderizer (optional)2 to 4 tablespoons Liquid Smoke2 teaspoons salt1/2 teaspoon pepper1 teaspoon celery salt1 teaspoon onion salt1 teaspoon garlic salt
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Miso Dengaku Japanese cooking recipe
| Japanese
Ingredients 2 aubergines 4 medium courgettes 1 tablespoon sake 1 tablespoon mirin 80 g miso (red or white) Directions 1cut aubergines or courgette into slices 1/2 inch thick. 2soak them in salt water, drain and dry; then brush with a little oil and roast in the oven at 180 C for about 8 - 10 m
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sausage and apple pie
| General Recipes
Cooking receipe to make sausage and apple pie under category General Recipes. You may find some video clips related to this receipe below.sausage and apple pie450g puff pastry450g high quality pork sausage meat34 large sage leaves choppedSalt pepper and nutmeg2 large eating apples peeled cored and s
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chocolate brownies
| General Recipes
Cooking receipe to make chocolate brownies under category General Recipes. You may find some video clips related to this receipe below.chocolate brownies 175g selfraising flour 2 heaped tbsp cocoa powder 175g golden caster sugar 5 tbsp sunflower oil 2 tsp lemon juice 1 tsp vanilla extract Grease an
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Cooking receipe to make fried wuntun under category General Recipes. You may find some video clips related to this receipe below.
fried wuntun
chinese
southern region
1 packet wuntun skins (about 3035 skins)
570ml groundnut oil
filling
350g minced pork
2 tablespoons Parma ham or lean English smoked bacon finely chopped
1 tablespoon dark soy sauce
1 tablespoon dry sherry or rice wine
11/2 tablespoons spring onions finely chopped
2 teaspoons fresh ginger finely chopped
1 teaspoon sesame oil
1 egg beaten
1/2teaspoon cornflour
1 teaspoon sugar
Combine the filling ingredients together in a large bowl and mix well.
Then using a teaspoon put a small amount of filling in the centre of each wuntun skin.
Bring up two sides dampen the edges with a little water and pinch them together to make a triangle.
Fold over the bottom two corners and press together.
The filling should be well sealed in.
Heat the oil in a deep fat fryer or large wok until it is very hot.
It should almost smoke.
Deep fry the filled wuntun in several batches and drain each batch on kitchen paper.
Serve them at once with your choice of dipping sauces.
Although I have rarely seen fried wuntun in China they are common in Chinese restaurants in the West. This is perhaps because they are easily prepared and their crisp dry texture goes well with drinks. Wuntun skins can be bought fresh or frozen from Chinese grocers. (Be sure to thaw them thoroughly if they are frozen.) Filled uncooked wuntun can be frozen successfully.
Serves 6
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