This is always a common and popular choice when ordering from a chinese menu... and with the Chinese New Year of the Rabbit this week we thought we'd share our version of this favourite that you can recreate at home. Get the recipe at http://www.sortedfood.com/specialfriedrice Like us on facebook for loads more SORTED food gossip at http://www.facebook.com/sortedfood Check out plenty of other simple, cheap and tasty recipes in our books at http://www.sortedfood.com/books

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Ingredients for Nikuman (8 pieces) 肉まんの作り方 字幕表示可 - Dough - 250g All-Purpose Flour (0.551 lb) 1 tsp Instant Yeast 5g Baking Powder (0.176 oz) 25g Sugar (0.882 oz) A pinch or two of Salt 1 tbsp Sesame Oil 130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup) - Meat Mixture - 150g Pork Shoulder Slices (0.331 lb) 1/2 tsp Salt A pinch of Pepper 1 tsp Sugar 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/8 tsp Five-Spice Powder 1 tbsp Potato Starch 1 tsp Sesame Oil 100g Cabbage (3.53 oz) 40g Spring Onion (1.41 oz) 1 tbsp Chopped Ginger 2 Dried Shiitake Mushrooms 5g Dried Shrimp (0.176 oz) 8 sheets of Baking Paper (2x2 in/5x5cm) ** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F). ＜材料＞ -生地- ・中力粉：250g ・インスタントドライイースト：小1 (予備発酵のいらないドライイースト) ・ベーキングパウダー：5g ・砂糖：25g ・塩：二つまみ ・ごま油：大1 ・ぬるま湯：130ml（椎茸とエビの戻し汁を含む） -肉あん- ・豚肩ロース薄切り：150g ・塩：小1/2 ・コショウ：少々 ・砂糖：小1 ・しょう油：小1 ・オイスターソース：小1 ・五香粉：小1/8 ・片栗粉：大1 ・ごま油：小1 ・キャベツ：100g ・長ねぎ：40g ・しょうがみじん切り：大1 ・干ししいたけ：2枚 ・干しエビ：5g オーブンペーパー：5×5cm　8枚 http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog

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WATCH THE NEWEST VIDEO: http://bit.ly/Talked2ALIENS Every Thursday, you're invited to eat lunch with us! Episodes come out a week early on http://smosh.com ------------------------------------- Hey it's our very own website: http://smosh.com Oh and our Facebook page: http://facebook.com/smosh Want to know when we're filming and/or pooping? Now you can: http://twitter.com/smosh

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This is one of those times where I outlaid the worst possible turn of events thinking it would never happen. Then it bloody went and happened, obv. ● Twitter - http://www.twitter.com/ashens ● Extra Videos - http://www.youtube.com/user/extraashens ● Facebook - http://www.facebook.com/OfficialAshens ● Web - http://www.ashens.com

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We've had so many requests for a Dim Sum recipe and you've given us loads of tips and tricks to make them as magical as possible... So here's our version!! So what do you think? Could you improve on our version? Let us know down below! Get the full recipe here: http://sortedfood.com/porkprawndimsum If you want to get involved and give us your recipe suggestions, head over to our Google+ community: http://plus.google.com/+sortedfood Make sure you're up to date on all the latest SORTED happenings: http://twitter.com/sortedfood http://facebook.com/sortedfood http://instagram.com/sortedfood http://pinterest.com/sortedfood http://sortedfood.tumblr.com - NEW!!

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Much of what we eat isn't what we think it is. Lax laws on food labeling allow many substitute, "mock" foods to be served instead. Anthony looks at what's actually in our food and how it's easy to be fooled. DNews is a show about the science of everyday life. We post two new videos every day of the week. Watch More http://www.youtube.com/dnewschannel Subscribe http://www.youtube.com/channel/UCzWQYUVCpZqtN93H8RR44Qw?sub_confirmation=1 DNews Twitter https://twitter.com/dnews Anthony Carboni Twitter: https://twitter.com/acarboni Laci Green Twitter https://twitter.com/gogreen18 Trace Dominguez Twitter https://twitter.com/trace501 DNews Facebook http://www.facebook.com/DNews DNews Google+ https://plus.google.com/u/0/106194964544004197170/posts DNews Website http://discoverynews.com/

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In which I totally ruin things by liking some of the food. Twitter: http://twitter.com/ashens Reddit: http://www.reddit.com/r/Ashens/ Facebook: http://www.facebook.com/OfficialAshens

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Get the Recipe http://www.sortedfood.com/page/sweetnsourchicken The nations favourite Chinese dish couldnt be easier or quicker to reproduce at home. Try and beat the takeaway, both on price and speed with SORTEDs take on sweet 'n' sour chicken. Follow us on Facebook http://facebook.com/sortedfood Check out the books http://www.sortedfood.com/books

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We've asked the fabulous Dumpling Sisters to share with you their very own family recipe for how to make Chinese pork dumplings. Perfect little parcels of flavour with a sticky bottom and a sweet & spicy sauce. Yum yum yum! The Dumpling Sisters have their own channel with loads more Asian dishes for you to try: http://goo.gl/Pyisav Get the recipe here: http://goo.gl/3yxMGV What Chinese food do you like to cook & share? Let us know in the description box below, we'd love to hear from you. Recipe here: http://goo.gl/FJpoz8 Links from the video: The Dumpling Sisters | http://goo.gl/ngVUon More Food Tube videos | http://goo.gl/yCWM0w Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x

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LIKE/FAV!! What you know about Chinese food and breakfast? We're taking Asian fusion to the next level - for breakfast! All these pork products rolled together and covered in Jack Dagnals syrup. Forget your omelet. BUY AWESOME NEW TSHIRTS!!! http://shop.epicmealtime.com TWITTER http://www.twitter.com/epicmealtime FACEBOOK http://www.facebook.com/epicmealtime GET BACON LUBE AND BACONSALT AND BACONAISE at: http://www.epicmealtime.com/bacon

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Watch the NEWEST Ian is Bored: http://smo.sh/Starving2Death Get the 2ND SMOSH MAGAZINE! http://smo.sh/SmoshMagazine Ian and Anthony try strange, amazing, and gross food from Hong Kong, China, and Taiwan! ------------------------------------- Hey it's our very own website: http://smosh.com Oh and our Facebook page: http://facebook.com/smosh Want to know when we're filming and/or pooping? Now you can: http://twitter.com/smosh Guess we should have a Google+ Page, too: http://google.com/+smosh Play with us on Smosh Games! http://smo.sh/SmoshGamesYT Watch our Cartoons! http://smo.sh/ShutUpCartoonsYT

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We make a fusion of Chinese Food and a Delicious Burger!! Here's EpicMealTime's take on a Chinese Food Burger! LIKE, FAVORITE and SUBSCRIBE!!! Watch our new howto cooking show, Handle It! http://youtube.com/user/howtohandleit Check out the cook book, hats, hoodies and tshirts: http://shop.epicmealtime.com and the cooking arsenal: http://smart.epicmealtime.com

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How to make Chahan (Fried Rice) (serves 1) チャーハン（炒飯）の作り方 字幕表示可 材料(日本語)↓ 1 Egg 40g Char Siu - Chinese-flavored Barbecued Pork or substitute: Ham (1.4 oz) 2 tbsp Long Green Onion, Chopped 1 Garlic Clove, Chopped 2 tsp Vegetable Oil 1 tsp Sake ¼ tsp Soy Sauce ¼ tsp Salt Pepper 150g Steamed Rice (5.3 oz) 20g Spring Onions, Chopped (0.7 oz) Beni Shoga - pickled ginger http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog ※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪ ＜材料＞1人分 卵1個大リップ 焼き豚（又はハム）：40g 長ねぎ(みじん切り)：大2 ニンニク(みじん切り)：1かけ サラダ油：小2 酒：小1 醤油：小1/4 塩：小1/4 コショウ ご飯：150g 万能ねぎ：20g 紅生姜

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http://google.com/+cookingwithdog http://facebook.com/cookingwithdog http://twitter.com/cookingwithdog Ingredients for Tenshinhan (serves 1) 2 Eggs Salt and Pepper 30g Crab Meat or substitute: Crab Sticks (1 oz) 1 tsp Sake 20g Long Green Onion (0.7 oz) 1 Rehydrate Dried Shiitake or Fresh Shiitake Mushroom 4g Chopped Ginger Root (0.14 oz) Salt and Pepper ½~1 tbsp Vegetable Oil - Thick Sweet Vinegar Sauce - 100ml Chicken Stock: ½ tsp Chicken Stock Powder, Dissolved (3.4 fl oz) ½ tbsp Soy Sauce ½ tbsp Sake ½ tbsp Vinegar ½ tbsp Sugar 1 tsp Ketchup ½ tbsp Potato Starch diluted in 1 tbsp Water 150g Steamed Rice (3.5 oz) （材料１人分） 卵：2個 塩・コショウ かに身：30g 酒：小１ 長ねぎ：20g 干し椎茸（or生椎茸）：１枚（水で戻したもの） 生姜千切り：4g 塩・コショウ 油：大1/2〜１ ＜甘酢あん＞ 鶏ガラスープ：100ml（鶏ガラスープの素：小1/2） しょう油:大1/2 酒：大1/2 酢：大1/2 砂糖：大1/2 ケチャップ：小１ 水溶き片栗粉：片栗粉大1/2を水大１で溶いたもの ご飯：150g

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RT: http://bit.ly/ACKGGU Facebook: http://on.fb.me/xiJUpH Dragon Sized Dumplings: Dumpling and dough ingredients: 9 shrimp 2 stalks of green onion 1 inch (2.54 cm) of ginger root 1 1/2 cups (350mL) celery (blanched and processed) 3/4 lb (335g) ground beef 2 1/2 (595 mL) cups of flour 1/4 cup (60 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 cup (240 mL) bamboo shoots 1 tbsp (15 mL) of Panda brand Oyster sauce 2 tsp (10 mL) of salt Dipping sauce ingredients: 1 part Black rice vinegar 2 parts Soy Sauce 1 part Sesame oil Dumpling filling: - Mince the green onions and ginger - Butterfly the shrimp and dice into small bits - Dice the bamboo shoots - Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground beef - Add in ginger and green and onion to mixture and stir until liquid has been soaked up - Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots - Mix thoroughly - Pour in remaining celery and continue to mix ingredients in Dumpling dough: - Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight. - Cut dough into slices and roll out into tubes - Cut off small sections of the dough, one per each dumpling - Flour your working surface - Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small circle. Make it as thin and flat as possible Creating the dumpling: - Dollop out a small amount of mixture onto the dumpling - Take one side of the dough and fold it over the dumpling. Carefully work your way around both edges, being careful to not press any mixture between the folds - When you've finished, close off the seams one more time for extra security. - Follow the same steps to create a massive dragon dumpling, except when closing this off, take one side and begin working clockwise or counterclockwise from that spot, folding the dough over itself until you've wrapped it entirely. Cooking the dumpling: - For regular dumplings, bring a pot of water to boil and drop them in. - They will be ready when they float to the top and have small wrinkles in them and are slightly transparent - For dragon sized dumplings, pour water into a steamer and place the dumpling on top of a bed of lettuce on a ceramic plate. - Bring the water to a boil and place the dumpling inside, closing the lid. Let it steam for 15-20 minutes. Making dipping sauce: - Combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix together. - To add extra spiciness, try stirring in some red chili paste. Serve hot and eat up! Happy new year! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy

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Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 After Oakland, Eddie heads to the Mission District in San Francisco with the girls who run a pop-up, street dining gig in the city, Rice Paper Scissors. Their Vietnamese food is some of city's best and brings buddies together to cook and hang out wherever they find space. The RPS girls show Eddie their go-to food spots to prep for their meals, before grilling up octopus, drinking rice wine and talking food as culture's gateway drug. Watch the rest of Fresh Off the Boat: Bay Area here: http://bit.ly/Bay-Area-1 http://bit.ly/Bay-Area-2 http://bit.ly/Bay-Area-3 Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Subscribe for videos that are actually good: http://bit.ly/Subscribe-to-VICE Check out our full video catalog: http://www.youtube.com/user/vice/videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 In the second episode of our Taiwanese adventure, Eddie trips down to the Southern tip of the country to vibe with its burgeoning surf culture. He parties on the beach, almost gets eaten by the ocean, and then kicks back with some kiwi before heading back to Taipei. Watch the rest here: http://bit.ly/Taiwan-1 http://bit.ly/Taiwan-3 Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Watch "Fresh Off the Boat: Bay Area" here! http://bit.ly/Fresh-Off-the-Boat-Bay-Area-1 Check out our full video catalog: http://www.youtube.com/user/vice/videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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梅干菜扣肉

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Get the full recipe and pictures: http://yummyeasycooking.blogspot.co.uk/2014/01/homemade-dim-sum-chinese-fried-wontons.html Perfect treats for Chinese New Year, If you love dim sum, then this is a heaven for you! Now that you're here, let's get started. Ingredients: Spring roll pastry wrappers Vegetable Oil for deep-frying Ketchup or Chilli sauce for dipping Filling: 18 King prawns (Peeled and finely chopped) Marinade: Spring onions 1 tsp Chicken Granules 1 tsp Sesame oil 1 tsp Oyster sauce 1 tsp White pepper 1 tsp Table salt 1 tsp Corn flour Method: 1.The best way to clean king prawns is to put some salt on it and rinse under running water, and peeled. After then, lay it on a work surface. 2. In a medium bowl, add king prawns minced, Using a kitchen scissor, make a cut from greenest half of spring onion. Combine with a teaspoon of chicken granules, sesame oil, oyster sauce, white pepper, salt, corn flour and mix well! 3. Spring onions and cut halfway along the length, Continue to cut onion into fine 4 strips and make it easy to tied up the wontons. Just cut the spring roll wrappers into squares, one took one sheet of spring roll wrapper and cut it into four equal. Place a teaspoon of filling in the center of the pastry wrappers. Gather all the corner to the center, press and wrap firmly. 4. Heat the oil, Deep fry the wontons over low to medium heat for about 3 minutes or until they are golden brown and crispy. See Video: I submerged spring onions to test the heat of the oil. Drain on rack and Enjoy! Serve with your favourite sauce :) Yummy treats from Josephine's recipes The Home of Fresh and Yummy Easy Cooking Let's Connect :) http://josephinerecipes.co.uk # If you have recreated any of my recipes, you can send me some pictures to josephinesotime@gmail.com This is a music license (Inspire Acoustic) agreement Capo Productions.

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I teach you my Grandma Quan's Ancient Chinese recipe. Here's how to make the world's best Su Mais and Won Tons. For Large batch: 4 pounds of groud pork 4 tablespoons of oyster sauce 4 tablespoons of sesame oil 6 tablespoons of light soy sauce 6 tablespoons of cornstarch 4 tablespoons of Tapioca starch 2 large onions minced 2 tablespoons of sugar 1 teaspoon of pepper 1 cup of water 4 eggs (Use half as much for a smaller batch) 1) Mix all the above ingredient together. 2) Sprinkle salt on top of ground pork and mix. 3) Mix the ingredients really good until there are no lumps. 4) When mixing in the minced onions, make sure to knead the onions into the mix, or else the onions will clump. 5) Surprisingly, this is the same mix for Won Tons (Ser Gows) and also Sui Mais. 6) Smaller dollops for Won Tons (Ser Gows which mean water dogs). 7) Larger dollops for Su Mai. 8) For Won Tons (Ser Gows), need to steam for 18 minutes. 9) For Su Mais, need to steam for 20 minutes. 10) For Won Ton soup, use 1/2 chicken broth, 1/2 water. Add vegetables, like broccoli, gai lan, bok choy, snow peas, and/or carrots. Enjoy!

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