Best 2 Guanli Recipes
Guanli is a traditional Mongolian dish that is made with mutton, flour, and spices. It is a hearty and flavorful dish that is perfect for a cold winter day. There are many different recipes for guanli, but they all share some common ingredients and methods. The mutton is typically stewed in a flavorful broth until it is tender, and then the flour is added to thicken the stew. Spices such as cumin, coriander, and chili powder are often added to give the dish a distinctive flavor. Guanli is typically served with rice or noodles.
This article provides four different recipes for guanli, each with its own unique flavor profile. The first recipe is for a classic guanli made with mutton, flour, and spices. The second recipe is for a vegetarian guanli made with tofu instead of mutton. The third recipe is for a spicy guanli made with chili peppers and Szechuan peppercorns. The fourth recipe is for a tomato-based guanli that is perfect for a summer meal.
No matter which recipe you choose, you are sure to enjoy this delicious and authentic Mongolian dish.
DIM SUM STYLE GAI-LAN (CHINESE BROCCOLI)
This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat leaves instead of florets. If you can't find Gai Lan, you can substitute broccolini. The baking soda helps the broccoli retain its green color while cooking.
Provided by cookiedog
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
- Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
Nutrition Facts : Calories 35.5, Fat 1.2, SaturatedFat 0.2, Sodium 1870.1, Carbohydrate 5.7, Fiber 0.4, Sugar 3.2, Protein 0.7
CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
Tips for Creative and Satisfying Cooking
- Experiment with unique flavors: Try blending ingredients from different cuisines or using exciting spices and herbs. - Don't be afraid to substitute ingredients: Running low on a specific ingredient? Get creative and replace it with something similar. - Use fresh, high-quality ingredients whenever possible: Fresher ingredients generally yield tastier dishes. - Pay attention to presentation: Arrange dishes appealingly and use contrasting colors and textures to enhance visual interest. - Have fun and be creative: Don't be afraid to try new things and let your personality shine through in your cooking.Conclusion: Embracing the Culinary Journey
Cooking is a delightful and rewarding skill that offers endless opportunities for creativity and self-expression. By experimenting with different flavors, techniques, and ingredients, you can create unforgettable dishes that bring joy to yourself and those you share them with. Remember, cooking is a learning process, and practice makes perfect. So grab your apron, fire up the stove, and embark on the culinary adventure of a lifetime.
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