Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, chinese restaurant-style rice bowl. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chinese Restaurant-style Rice Bowl is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Chinese Restaurant-style Rice Bowl is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chinese restaurant-style rice bowl using 26 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Restaurant-style Rice Bowl:
- Make ready Shrimp
- Make ready Squid
- Make ready Thinly sliced pork
- Take Chinese cabbage
- Make ready Bok choy
- Prepare Dried shiitake mushrooms
- Make ready of one carrot Carrot
- Take Wood ear mushrooms
- Make ready Quail eggs
- Take as much (to taste) Other vegetables you like
- Get Katakuriko slurry
- Get Sesame oil
- Prepare Soup
- Make ready Chicken stock
- Get Broth made from dehydrated shiitake mushrooms
- Take Soy sauce
- Get Oyster sauce
- Get and 1/2 tablespoon Sugar
- Take Pre-seasoning for the Shrimp and Squid
- Get Salt and pepper
- Take Egg white
- Take of each Katakuriko, vegetable oil
- Prepare Pre-seasoning for the pork
- Take Salt and pepper
- Take Beaten egg
- Make ready of each Katakuriko, vegetable oil
Instructions to make Chinese Restaurant-style Rice Bowl:
- Reconstitute the wood ear mushrooms and dried shiitake mushrooms in water. If possible, you'll want to soak the dried shiitake mushrooms a day in advance.
- Separate the squid's body and head. Cut the body into 2 x 4 cm slices, and score the slices diagonally (similar to a pine cone).
- Separate the tough ribs and tender leaves of the bok choy and slice.
- Also separate the ribs and leaves of the Chinese cabbage and slice. Slice the Chinese cabbage ribs thinly.
- Slice the carrot into 2 mm slices and lightly blanch.
- Using the ingredients listed, season the shrimp and squid massaging the ingredients in well.
- Season the pork too, massaging the ingredients in.
- Lightly fry the pork, shrimp and squid in 130°C vegetable oil. In a separate pot, add the ingredients for the soup and bring to a gentle boil.
- Cook the pork to about 80% doneness, and the shrimp and squid till they're about 60% done. The shrimp should now be plump. Be careful not to cook them too much.
- The tough vegetables (carrot, Chinese cabbage and bok choy ribs) should also be lightly fried.
- Add the fried vegetables, cloud ear mushrooms and dried shiitake mushrooms to the prepared soup and check the seasoning. Once everything has cooked to about 90% doneness add the tender parts of the vegetables.
- Add water mixed with katakuriko to thicken the sauce. Drizzle sesame oil to finish.
- Place some rice on a plate and then top with the mixture. Add boiled quail eggs and it's done!
- The shrimp are plump and delicious.
- Here's an easy way to make boiled quail eggs. - - https://cookpad.com/us/recipes/148950-how-to-boil-easy-peel-quail-eggs
- Here's how to make chicken stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
- Homemade dried shiitake mushrooms are cheap and delicious!. - - https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce
So that’s going to wrap this up for this exceptional food chinese restaurant-style rice bowl recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
