ChinaFood Tutorial

  Ingredients: Firm tofu – 1 block (about 400g) Vegetable oil – 2 tbsp (for frying tofu) Garlic – 2 cloves (minced) Ginger – 1-inch piece (finely sliced) Green onion (scallions) – 2 stalks (chopped, for garnish) Bell pepper – 1 (sliced, optional) Carrot – 1 small (julienned, optional) Soy sauce – 3 tbsp Dark soy sauce – 1 tbsp Oyster sauce – 1 tbsp (or vegetarian oyster sauce) Rice vinegar – 1 tbsp Sugar – 1 tsp Water or vegetable broth – 1/2 cup Cornstarch – 1 tsp (optional, to thicken sauce) Sesame oil – 1 tsp Chili paste or fresh chilies – to taste (optional) Instructions: Prepare the Tofu: Drain the tofu and cut it into bite-sized cubes (around 1-inch pieces). To remove excess moisture, gently press the tofu between paper towels or a clean kitchen cloth for about 10 minutes. This will help the tofu crisp up when frying. Fry the Tofu: Heat 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat. Once the oil is h...

  Ingredients: 2 large sweet potatoes 2 tablespoons vegetable oil (for frying) 1/2 cup sugar 1/4 cup water 1 tablespoon glutinous rice flour (optional, for added texture) A pinch of salt 1 tablespoon sesame seeds (optional, for garnish) Instructions: 1.  Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into bite-sized cubes (roughly 1-2 inch pieces). Rinse them thoroughly to remove any excess starch and pat them dry with a paper towel. This ensures they fry evenly. 2.  Fry the Sweet Potatoes: Heat the vegetable oil in a wok or a deep frying pan over medium-high heat. Once the oil is hot, add the sweet potato cubes in batches (don’t overcrowd the pan). Fry them for about 4-5 minutes, or until they turn golden brown and crispy on the outside. Be sure to flip them occasionally to cook evenly. Once fried, remove the sweet potatoes from the oil and place them on a plate lined with paper towels to drain any excess oil. ...

  Braised eggplant, or Hong Shao Qie Zi , is a delicious, savory dish that features tender eggplant cooked in a flavorful soy sauce-based broth. It’s a popular dish in Chinese cuisine, especially in the colder months, as it is rich, comforting, and easy to prepare. This dish highlights the umami flavors from soy sauce, garlic, and ginger, along with a touch of sweetness and heat from sugar and chili. Ingredients: 2 medium-sized eggplants (preferably Chinese eggplants or long, thin eggplants) 2 tbsp vegetable oil (or peanut oil) 4 cloves garlic (minced) 1-inch piece of ginger (sliced thinly) 2-3 dried red chilies (optional, for a spicy version) 2 tbsp soy sauce (light soy sauce works best) 1 tbsp dark soy sauce 1 tbsp rice vinegar 1 tsp sugar 1/4 cup water or vegetable broth 1 tbsp cornstarch (optional, for thickening) 2-3 stalks green onions (chopped, for garnish) Instructions: 1. Prepare the Eggplant: Wash the eggplant and cut it into bite-sized piec...