Category Archives: apero / aperitif

Cure-dents au boeuf / Toothpicks with beef (牙签牛肉, ya qian niu rou)

Posted on August 4, 2011 by zouzouhorton

Pour 4 personnes. / For 4 persons. Préparation: 5 mns / Preparation time: 5 min Temps à mariner: 2 h / Marinate time: 2h Cuisson: 5 mns / Baking time: 5 min 200 g de boeuf / 200g of beef … Continue reading →

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Tartes frites aux aubergines et porc / Fried pies of eggplant and pork (猪肉茄夹, zhu rou qie jia)

Posted on July 8, 2011 by zouzouhorton

Pour 4 personnes. / For 4 persons. Préparation: 15 mns / Preparation time: 15 min Cuisson: 10 mns / Baking time: 10 min 30 g de porc haché / 30g of minced pork 1 aubergine / 1 eggplant 1/2 c. … Continue reading →

Posted in apero / aperitif, déjeuner / lunch, dîner / diner, entrée / first course, porc / pork | Leave a comment

Brochettes au porc au goût de cumin / Brochettes of pork to the taste of cumin (孜然猪肉串, zi ran zhu rou chuan)

Posted on July 7, 2011 by zouzouhorton

Pour 8 personnes. / For 8 persons. Préparation: 20 mns / Preparation time: 20 min Temps à mariner: 30 mns / Marinate time: 30 min Cuisson: 10 mns / Baking time: 10 min 500 g de porc / 500g of … Continue reading →

Posted in apero / aperitif, déjeuner / lunch, dîner / diner, entrée / first course, porc / pork | Leave a comment

Bigorneaux sautés / Sprung periwinkles (爆炒滨螺, bao chao bin luo)

Posted on July 6, 2011 by zouzouhorton

Pour 4 personnes. / For 4 persons. Préparation: 0 mns / Preparation time: 0 min Temps à mariner: 2 jours / Marinate time: 2 days Cuisson: 12 mns / Baking time: 12 min 180 g de bigorneaux (vivants) / 180g … Continue reading →

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Nems au persil / Spring rolls of parsley (香菜春卷, xiang cai chun juan)

Posted on July 5, 2011 by zouzouhorton

Pour 12 personnes. / For 12 persons. Préparation: 20 mns / Preparation time: 20 min Cuisson: 10 mns / Baking time: 10 min 40 feuilles de galette de blé (de taille 125mm*125mm) / 40 sheets of spring roll pastry (of … Continue reading →

Posted in apero / aperitif, déjeuner / lunch, dîner / diner, entrée / first course, porc / pork | Leave a comment