ADVERTISEMENT
- Real Recipes from Real People -

Request: Chinese food

Misc.

I want to know what makes chicken and meat in Chineses food so tender. I
>tried using vinigar, but did not work. I do not use alcohol.

MsgID: 0023449
Shared by: Majda
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Majda
2
  Judy Lee, Singapore
3
  Muffin
ADVERTISEMENT
Random Recipes
  • Snappy Snack Mix
  • SNAPPY SNACK MIX 3 cups pretzel sticks 3 cups mini buttery crackers 2 cups cocktail peanuts 1/2 cup butter or margarine 2 tablespoons red pepper sauce 2 tablespoons Worcestershire sauce 1 1/2 teaspoons seasoned salt 3...
  • Fajita Steak Rolls (3 1/2 quart crock pot)
  • FAJITA STEAK ROLLS For 3 1/2 quart crock pot 2 beef top round or flank steaks, about 1 to 1 1/4 pound each, cut 1/4-inch thick 1 tablespoon olive oil 1 medium onion, chopped 1/2 cup green bell pepper, chopped 1/2 cu...
  • Earl's Blueberry Cream Cake
  • EARL’S BLUEBERRY CREAM CAKE (from THE Earls back in the 90's) FOR THE CRUST: 2 1/4 cups all purpose flour 3/4 cup sugar 2 1/4 tsp baking powder 3/4 cup butter, chilled 1 1/2 egg 1 1/2 tsp...
  • Cocoa Ping Pei Mooncake (Ice Cream Mooncakes)
  • Good luck and let us know how it turns out please! COCOA PING PEI MOONCAKE (ICE CREAM MOONCAKES) By: dim sum chef Ho Kum Thim of the Museum Chinese Restaurant, Legend Hotel Source: The Star Online, Variety the spice ...
  • Maple Pecan Oatmeal Bars
  • MAPLE PECAN OATMEAL BARS FOR THE BARS: 3/4 cup (1 1/2 sticks) margarine or butter 2 1/4 cups Quaker Oats (quick or old fashioned, uncooked) 2 cups all-purpose flour 1 1/2 cups firmly packed brown...
  • New Potatoes Roasted with Poblano Chilies
  • NEW POTATOES ROASTED WITH POBLANO CHILIES 4 cups water Kosher salt and freshly ground black pepper 1 1/2 pounds small new potatoes 1/4 cup olive oil 1 large onion, cut into 1/2-inch slices 3 poblano chilies, seeded, c...
ADVERTISEMENT
  • Ozark Potato Cakes
  • OZARK POTATO CAKES 2 lbs potatoes, peeled Eggs, as needed Salt and pepper, to taste Chopped onion, to taste (optional) 1 heaping tablespoon flour Oil (for frying) Boil and mash potatoes. Put potatoes in a clean disht...
  • Potted Shrimp (food processor)
  • POTTED SHRIMP "An easy, old-fashioned appetizer of cooked shrimp pureed with butter and lightly seasoned with cayenne pepper and sherry - a tasty spread for plain crackers." 1/2 cup butter, softened 1 pound large shr...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Request: Chinese food
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!