Southern food recipes

Ingredients for portions
200 g pasta (Mie noodles – Chinese boiling noodles)
Salt
200 g tofu
1 Duck Breast
2 clove / n garlic, chopped
1 chili pepper (s), seeded red, cut into strips
3 spring onion (s)
Oil (soy oil)
50 g bean sprouts
30 g cashew nuts, toasted and chopped
1 lime (s), grated rind and juice
½ teaspoon sugar
2 Ei (er), beaten
1 tablespoon cilantro, chopped
4 tablespoons fish sauce

Preparation
The noodles in salted water according to package instructions to cook, rinse, drain well. The duck breast skin and cut into thin strips. Tofu into 1cm cubes. The spring onions into 2 cm long pieces (including the green part).
Heat oil in wok and fry chilli, garlic and spring onions very short. Add meat and tofu and fry. Bean sprouts and cashews admit fry briefly. Season with lime zest and lime juice, sugar and fish sauce. Remove from the wok and keep warm. Wipe out wok, add some oil and discourage the cooked noodles in it, stir it well. Beaten eggs on top and stalling while stirring, sprinkle with cilantro and serve with the duck meat.
Preparation time: 30 minutes
Difficulty: Normal

Ingredients for portions
600 g fish fillet (s), (cod, etc.)
4 tablespoons soy sauce
Lemon (s)
salt
pepper (Szechuan pepper)
2 tablespoons oil (sesame oil)
½ bunch spring onion (s)
1 pepper (s), red
50 g Kumquat (s)
1 mango (s)
1 papaya
2 tablespoons curry
¼ liter fish stock
2 tablespoons oyster sauce
2 tablespoons plum sauce
2 tablespoons chili sauce, Chinese (hot)
some corn flour to bind
1 cup / n cream

Preparation
Wash the fish fillet, cut into bite-size cubes, sprinkle with soy sauce and lemon juice can, season with salt and Szechwan pepper and take 10-15 minutes.
The sesame oil in wok and cut into bite-size pieces green onions fry, stirring constantly. Chop the peppers, add to the onions, then fry.
The Kumquats clean, wash, cut, sliced, prepare the mango and papaya accordingly, cut the flesh small fry give further with the kumquats to the vegetables.
With curry powder, pour in the fish broth refine with oysters, plum and chilli sauce.
The fish diced and cook 6-8 minutes the whole thing.
The tie-fruit curry and the mixed corn starch, refined with cream, season to taste again, serve, serve.
Preparation time: 45 minutes
Difficulty: Normal

Ingredients for portions
1 duck finished kitchen, 2 kg
2 liters of water
1 teaspoon salt
250 ml soy sauce, dark
For the vegetables:
4-Mu Err Mushrooms, dried,
4 carrots (s)
1 pepper (s), red
1 pepper (s), green
4 spring onion (s) or Shallots
250 ml broth of duck
125 g mushrooms
4 tablespoons oil (sesame oil)
250 g soybeans – sprouts
4 tablespoons soy sauce, light
½ teaspoon salt
1 tbsp corn flour
2 tablespoons water
750 ml oil

Preparation
Clean and wash the peppers, halve, remove the seeds and also cut into thin strips. The spring onions, wash and cut into rings. Clean and thinly slice the mushrooms. Wash the bean sprouts and drain well.
The oil in the wok and the carrots, add the soaked and cut in strips, mushrooms, peppers and spring onions, stir fry 2 minutes and pour over the duck broth.
The mushrooms, bean sprouts and soy sauce add and stir fry 1 minute.
Let the cornstarch with the water until smooth and mix with the vegetables, boil again until the sauce thickens.
Remove the vegetables and keep warm.
The cooked duck in half lengthways, loosen the meat from the bones and cut into large pieces.
The wok up to half fill with the vegetable oil and heat to 190 ° C, making the spoon test. The duck pieces about 3-4 minutes in hot fat until crispy, can be removed with a ladle or strainer and drain on kitchen paper.
The pieces into bite-size strips and place on a warmed plate, place the vegetables around.
Preparation time: 40 min
Difficulty: smart

Ingredients for portions
250 g chicken breasts, boneless
100g bamboo shoots (n)
100 g chestnut (water chestnut)
3 tablespoons soy sauce
3 tablespoons sherry, medium dry
10 g dried mushrooms, Chinese
2 carrot (s)
1 teaspoon ginger powder
salt
pepper, freshly ground
3 spring onion (s)
200 g spinach
3 tablespoons oil
100 g bean sprouts
125 ml chicken stock
250 g shrimp, peeled, raw
250 g Chinese egg noodles, fresh

Preparation
The Wash chicken, pat dry and cut into thin strips. The bamboo shoots into thin strips, water chestnuts cut into thin slices.
Chicken with the soy sauce and sherry and mix well. Add bamboo shoots and water chestnuts. The mushrooms in warm water according to package instructions soak. Clean and slice the carrots into thin strips. For chicken meat.
Anything with ginger powder, salt and pepper and marinate 30 minutes.
The spring onions and cut into thin rings. Clean and wash the spinach, and drain. Drain the soaked mushrooms, drain and coarsely chop the spinach. The oil in the wok. The marinated chicken fry mix.
Add the scallions and bean sprouts. Pour in the broth. All simmer 10 minutes. The shrimp, mushrooms and add the spinach. Cook over low heat for another 5 minutes.
Meanwhile, the egg noodles in boiling salted water according to package instructions. Drain the noodles and let drain.
The noodles on 4 warmed plates and spread the vegetables with chicken and shrimp over it.
Preparation time: 50 minutes
Difficulty: Normal