Where to buy the ingredients of Chinese foods and snacks ( low price, high quality)

Here is some tips for buying the ingredients of Chinese food. 

In Canada, you can buy the ingredients from T&T supermarket. There are lots of ingredients of Chinese food, like sauces and herbs. Also, in the T&T market, you can buy the fresh vegetables and meat. The price of the meat is much lower than the normal Canadian supermarket like Wal-mart or Fresh Co. So, it is very affordable to buy meat in the T&T supermarket. Moreover, you can find some delicious Chinese and Japaneses snacks and drinks in the T&T market.

 All the T&T supermarkets locations are as follow:

• 9255 Woodbine Ave

Markham, ON

(905) 927-9113

• 5661 Steeles Ave E

Scarborough, ON

(416) 321-8113

• 9625 Yonge St

Richmond Hill, ON

(905) 737-9113

Also, you can go to Tone Tai supermarket to buy the snacks. 

The price of snacks are lower than the prices in T&T.

The location of Tone Tai supermarket:

• 5221 Hwy 7 Markham
• 355 Bamburgh Circle
  Scarborough
• 2555 Victoria Park Ave
  Unit 7-8, Scarborough
• 3030 Don Mills Rd E
  North York

If you live in US, you can go to the GW supermarket. It is almost same with the T&T supermarket in Canada.

The Globe’s 10 best places for Chinese food in Toronto

Here is link about the 10 best Chinese restaurants in Toronto! Check it and enjoy it! It is delicious and cheap:) There are countless dishes you can choose. And you will find your favour one!

Here is the link: http://www.theglobeandmail.com/life/food-and-wine/restaurant-reviews/the-globes-10-best-places-for-chinese-food-in-toronto-hint-go-north/article9237179/?page=all

Bitter Flower with Purple Sweet Potato

Bitter Flower with Purple Sweet Potato

Do you want to try a beautiful dish special for the summer time? Here is a good dish, that will make body cool down and full of Vitamins. This dish is the best to eat in summer time. Traditional Chinese Medicine said that bitter is the best food in summer. It will make you body cool from inside and release the heat. So don't be hesitated! Preparing the dish for you and your family now! It's simple, delicious, beautiful and most important, it is good for your body in summer!

Ingredients:

1. purple sweet potato
2. bitter
3. pure honey

Preparation:

1. cut the purple sweet potato in to small piece
2. put into the storage bag and add a little bit water in the bag. put the bag in the microwave for three minutes.high cook.(Notice: use the special bag which has the clear sign of microwave friendly.) 
3. crush the potato and use the honey to mix it.
4. cut the bitter, only keep the middle part. 
5. clean the flesh and put the bitter into the boiled water for 2minutes. then use cold water to cool it down.
6. put the potato into the clean bitter.make it compaction. 
7. cut it into slice:)

Enjoy the dish!

Bacon cheese Bureau potatoes

Bacon cheese Bureau potatoes

ingredients:

1. Baking photos, cut into 1/2 inch slices. (the number of photos depends on you)
2. melted butter ( if you use 2 photos, it requires 1/4 cup of butter; if you use 4 photos, it requires 1/2 cup of butter...)
3. bacon, cooked and crumbled
4. shredded cheddar cheese
5. chopped green onion

Preparation:

1. preheat oven to 400 degrees F
2. brush both side of potato with butter and place them on cookie sheet. Bake in the oven for 30 to 40 minutes until lightly browned.
3. top with bacon, cheese and green onion. continue baking until the cheese has melted

It is easy and delicious food recipe :) Have fun

West Lake Fish in Vinegar Gravy (History and Recipe)

West Lake Fish in Vinegar Gravy

There is a famous dish called West Lake Fish in Vinegar Gravy. Do you want to know why it is famous? What is special of this dish? You can find the answer in this blog.

This dish was named after the most beautiful and famous lake in China, West Lake. But what makes the dish famous is not just because of its name.

Before the fish is cooked, it has to stay hungry in clean water for one of two days. So that the smell of mud in the fish can be got rid of. Cooking of the fish is simply putting it in boiling water for about 3 minutes. Then all that needs to be done is to pour the sauce onto the fish. The sauce was made up of the water used to cook the fish, vinegar, sugar, rice wine, soy sauce, etc. The simple cooking method pretty much shows the essence of Zhe Jiang cuisine-maintaining the freshness as much as possible.

If you want to try this fresh, delicious and fully of history West Lake Fish in Vinegar Gravy, please see the recipe below.

Material: 
A grass carp (weighing about 700 grams) Shaojiu 25 ml 
75 ml ginger soy sauce 2.5 grams 
60 grams sugar wet starch 50 g 

Rice vinegar pepper modest 50 ml 

Preparation:

1. Wash green onions will be divided into two segments. Jiang half the film cracked, half of Qiesi. 
2. Grass carp to the net post-mortem, post-mortem from Yudu for two (Note that can not be cut off), into the pot, fill water, and green onions 1, the film cracked the ginger, wine, boil, Yong Xiaohuo rapid 10 points 10 minutes, salvage, Shing-disc, will filter supposed Jiangsi times. 
3. Youguo hot, put Congbao incense, and then remove the green onions, Congyou into the bowl. Note 2 cup water Ruguo, sweetened, salt, Heicu, soy sauce, pepper expected boil, the flour with water 10 grams of Health (Health powder 5 Galouzeau water) Gouqian, and then injected into Congyou, Lin Sheng from the fish, Sashang sesame oil can.

Honey Tasted Sparerib (Sweet and sour caramelized pork rib)

Honey Tasted Sparerib

(Sweet and sour caramelized pork rib)

Ingredients:

2 pounds pork spare ribs cut into chunks
1/2 cup of brown sugar
1/4 cup of chinese rice vinegar
Salt and pepper to taste
Oil

Method

1. Have the butcher cut the spareribs into pieces which are approximately 2in long. Sprinkle salt and pepper on them.
2. Heat the wok (medium fire) and swirl some oil around. Add the spare ribs and slowly brown them in several batches until they are crispy and brown. Set aside on a rack to drain the grease.
3. Caramelize the sugar: Put a clean dry stainless steel frying pan on the burner and turn the heat to low. Add the sugar and tilt the pan slightly so that the sugar is in an even layer. The sugar will start to melt. Tilt the pan to keep the syrup moving to melt the rest of sugar. The syrup will be a beautiful, amber colour.
4. Add the spare ribs and mix everything together so that the ribs are coated with the syrup.
5. Sprinkle the vinegar over the ribs. There will be a lot of sizzling. Stir the meat to mix the vinegar with the sugar.
6. Cook the ribs slowly until the syrup is a dark mahogany colour. Don't be multi-tasking at this point. Give your undivided attention to the ribs as they can burn easily. The ribs are ready then they look like you have lacquered them.
7. If you like a dramatic presentation, finish the spare ribs as you would for toffee apples. At the table, dip the pieces into a bowl of iced water and serve your guests. The caramel will be extra crunchy.

Tips:

It's better to eat the ribs with rice:) Do not be too sweet, it will be greasy. BTW, eat vegetables with the ribs:)

What more recipes? Please visit http://candicelee1020.wix.com/chinese-cuisine

Recipe for the Kung Pao Chicken

Recipe for the Kung Pao Chicken

see the history before you eat! (in the last blog)

                                                                                                        Ingredients:

• 2 boneless chicken breasts, about 6 ounces each
• 1 tablespoon soy sauce
• 1 teaspoon Chinese rice wine or dry sherry
• 2 teaspoons cold water
• 2 teaspoons cornstarch
• 1 tablespoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon chicken broth
• 3 teaspoons granulated sugar
• 1/2 tsp salt
• a few drops sesame
• 1 tsp cornstarch
• 6 small dried red chili peppers 
• 2 garlic cloves,
• 1/2 cup skinless, unsalted peanuts

Preparation:

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

The History of Kung Pao Chicken

The History of Kung Pao Chicken

It is originally from Sichuan province, where Chinese cooks often scatter into the dish, tons of peppercorns, very aromatic berries from the prickly ash tree. Kung Pao chicken has changed a lot when it entered into west countries. Well it actually doesn’t have any unique flavor. It’s not sweet, bitter, sour or hot. But if you by chance put one into your mouth, you are immediately aware of its power. It’s like a bomb exploding in your mouth. So with the peppercorns and red chili peppers, Kung Pao Chicken becomes very spicy- not very friendly to the taste buds that aren’t familiar with this kind of kick.

People might relate the Kung Pao dish’s spicy kick with its similarity in name to Kung Fu, but obviously there is no relationship. There is, however, a story behind the name. Most names of Chinese foods have many special stories.

Late nineteenth century, the governor of Sichuan province, Ding Baozhen, had very bad teeth. He could barely eat any meat because it was too tough and chewy. One day he went out in a humble dress to observe the everyday lives of his subjects. For lunch, he went into a very tiny modest restaurant. The chef served him this dish with finely chopped chicken stir fried with lots of spices. The chicken was so soft and the peppercorn opened his appetite, and he never ever had such amazing meat before. He was so happy and hired the chef as his personal chef. Afterwards, his chef invented lots of dishes for Ding Baozhen, but named the original stir fried chopped chicken as Kung Bao chicken after the official title of Ding Baozhen- Kung Bao (Gong Bao).

What's more information about Chinese Cuisine? What's the recipe of Kung Pao Chicken? Visit the website to find more!  http://candicelee1020.wix.com/chinese-cuisine

Red cooked chicken wing (with picture instruction)

Red cooked chicken wing

Ingredients: