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Painless Chinese Recipes For Lazy People: 50 Surprisingly Simple Chinese Cookbook Recipes Even Your Lazy Ass Can Cook
Painless Chinese Recipes For Lazy People: 50 Surprisingly Simple Chinese Cookbook Recipes Even Your Lazy Ass Can Cook
Painless Chinese Recipes For Lazy People: 50 Surprisingly Simple Chinese Cookbook Recipes Even Your Lazy Ass Can Cook
Ebook163 pages42 minutes

Painless Chinese Recipes For Lazy People: 50 Surprisingly Simple Chinese Cookbook Recipes Even Your Lazy Ass Can Cook

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About this ebook

Do you crave Chinese meals and too lazy to cook? This recipes book contains 50 surprisingly simple Chinese recipes you can prepare and cook on the same afternoon. In other words, it is so simple, even your lazy ass can cook!

The recipes follow the most well known Chinese recipes and they are designed so you can mix and match them according to your preference. Do not think that you have sacrificed your enjoyment of food by giving up meals. Chances are, there are meals you enjoyed eating.

You can substitute them with a variety of appetizers, breakfast, lunches, dinners and desserts recipes. There are ample choices for those who enjoys Chinese meals. This way, you will never get bored of eating the same meal over and over again.

Buy this Chinese cookbook today and your Chinese recipes will be surprisingly simple to do!

LanguageEnglish
PublisherBetty Johnson
Release dateDec 20, 2017
ISBN9781370091003
Painless Chinese Recipes For Lazy People: 50 Surprisingly Simple Chinese Cookbook Recipes Even Your Lazy Ass Can Cook

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    Book preview

    Painless Chinese Recipes For Lazy People - Phillip Pablo

    Ingredients for 4

    90 ml. of Water

    100 gr. of Wheat flour

    1 pinch of salt

    For Filling:

    150 gr. of Savoy cabbage

    1 little piece of Ginger

    1 tbsp of Soy sauce

    Extra virgin olive oil

    For Broth:

    1 liter of Vegetable broth

    1 piece of Ginger

    1 tbsp of Sugar

    2 tbsp of Soy sauce

    1 tbsp of Oilseed

    1 tbsp of Mirin sakè

    2 tbsp of Wakame seaweed (cut in little stripes)

    Instructions:

    Mix the flour with salt and water. The ingredients must be mixed very well, and the dough must be of elastic consistency. Cover the dough with transparent film and leave to rest in the fridge for at least thirty minutes.

    Prepare the filling: Start by cutting the Savoy cabbage into strips, discarding the toughest parts.

    Next, finely chop the ginger fry it in a frying pan. Add the cabbage and leave the mixture for a few minutes. Add 100 ml of water, cover and continue cooking for 15 minutes or until the cabbage is soft and has absorbed all the water. Let the mixture cool.

    Take the dough and divide it into 12 equal parts of the same size. Roll each part with the rolling pin until the dough is fine; cut out 10 cm. sized squares. Put a teaspoon of the filling mixture in to the center of each square and brush the edges with the water and fold them once, one corner to the opposite corner. Fold a second time, making sure to dampen the edges well and sealing the wontons carefully.

    To prepare the broth, heat little quantity of oilseed in a large pot. Cook the sliced ginger for 1 minute. Add in the sugar, Mirin sakè and soy sauce and allow to cook for 1 minute on a low flame until it becomes become slightly brown. Incorporate the vegetable broth and let it warm. Now cook the wontons in salt water for around 3 to 4 minutes, then transfer them to the broth. Finally, add the wakame seaweed and continue cooking for another minute. Serve hot.

    RECIPE 2 CHICKEN CHOW MEIN

    Ingredients for 4

    200 gr of noodles

    1 spring onion

    2 carrots

    1 celery stick

    100 gr of pork meat

    1 liter of vegetable broth

    1 teaspoon of cornflour

    Oil and salt

    Instructions:

    Wash all the vegetables thoroughly. Cut the celery, the carrots and the spring onion into slices. Cut the pork meat into strips.

    Put a wok on the flame with a couple of tablespoons of oil, and add half of your carrots first. After a few minutes add the celery and then after another two minutes, add the onion and salt. Once cooked add the salted meat and the vegetables.

    At the end, into the wok pour 1 liter of broth and boil. Turn off the heat when cooked, then add the noodles, leaving them to soak for 5 minutes. After said 5 minutes, remove the excess broth, leaving very little of it in the bottom of the wok. Add a teaspoon of cornflour, the vegetables with meat and I cooked everything for one minute. Serve

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