Beef Tripe Hotpot
Ingredients
Fried 10g
Snow Pear 1 piece
20g Rock Sugar
An appropriate amount of purified water
Method for preparing Fried and Pear
1. Ingredients
2. Peel the snow pear, cut into small pieces
3. Clean the fried and put them in
4. Add an appropriate amount of rock sugar to the ingredients
Sharp Chili Pepper 12 pieces
An appropriate amount of oil for preparation
Beef stomach 400g
Chinese cabbage 500g
Rice Turnip 120g
300g Shiitake mushrooms
Pig's stomach 400g Meatballs
Rice noodles 250g
Oysters 200g
An appropriate amount of oil
Sufficient salt
Chicken broth in appropriate quantity
Doubanjiang Chili bean paste In sufficient quantity
Beef stomach Hotpot Method for preparing Hotpot Beef Stomach
1.Beef Bought from the store, cooked beef stomach cut into thin slices. Heat a small amount of oil in the pot, add and stir-fry with Ginger slices to bring out the fragrance before adding beef stomach slices and stir-frying
2. Add Black pepper powder to flavor
3. Continue stir-frying
4. Wash, clean and cut big pieces of carrot and Chinese cabbage
5. Place the washed and cut Chinese cabbage and carrot in the pot with beef stomach and continue stir-frying
6. Cook until vegetables are slightly soft, add Chicken broth
7. Pour hotpot soup into the pot and place it on an induction cooker, start cooking over high heat until boiling, then switch to low heat for slow simmering
8. While simmering, clean shiitake mushrooms, remove stems
9. Wash rice noodles thoroughly and soak in water
10. Clean oysters with salt
11. Rinse meatballs, prepare chili bean paste dipping sauce, ready to serve
Tips
Various side dishes can be paired according to personal preference. Any resemblance is purely coincidental.
Sufficient salt
Vinegar An appropriate amount of oil for preparation
Chicken feet 350g
Pickled peppers 1 bottle
Sufficient salt
Sichuan pepper in sufficient quantity
Pickled Pepper Chicken Feet Method for preparing Pickled Pepper Chicken Feet
1. Prepare chicken feet and pickled peppers
2. Wash the chicken feet
3. Blanch the chicken feet in water, then remove any dirt after rinsing again
4. Cut open
5. Put them back into the pot to boil
6. Boil until cooked, cool down
7. Add a few pieces of Sichuan pepper to the pickled peppers, then place the chicken feet in for marination
8. Cover with cling film and refrigerate for 10 hours
9. Ready, enjoy, much spicier than store-bought ones
Tips
Taste is very good but can be quite greasy.
Sufficient sugar Vinegar
A little soy sauce A small amount of dark soy sauce
Soysauce A little
The method of making tangerine peel stir-fried peppers
1. Wash the chili peppers and set aside for later use.
2. Heat a wok with a little oil, then add the chili peppers and fry until they have a "tiger skin" texture on both sides.
3. Add a little soy sauce.
4. Add a little light soy sauce.
5. Add a little salt.
6. Add a little sugar.
7. Add a small amount of water.
8. Boil the fire and open the lid to cook until it is done.
9. When the chili peppers are cooked, prepare them for plating.
10. Out of the pan, tiger skin peppers!
11. It should be enough today, right? Each time we don't eat enough, hehe.
12. The taste is also quite nice.
Tips
The chili peppers must be fried until they have a "tiger skin" texture on both sides; if not thoroughly fried, they will not absorb the flavor well when eaten.
Purified water
Time set to one hour for ingredients
Pork Rib 50g
Hotpot meatballs 200g
Doubanjiang Sauce Adequate amount
Hotpot base sauce adequate amount
Shiitake mushrooms Adequate amount
Bean curd strips Adequate amount
Bean curd knots Adequate amount
Mushrooms Adequate amount
Prawns Adequate amount
Pork bone concentrated soup stock 1 box
Spring onions
Ginger
Garlic
Dry red chili peppers
Red Dates 5 pieces
Lettuce Adequate amount
Shrimp Adequate amount
Spicy hotpot preparation steps
1. Prepare the ingredients: wash the green vegetables, shiitake mushrooms, oyster mushrooms, and other mushrooms.Pork rib, shrimp, wash and thaw. Bean curd strips, bean curd knots, dates, dried chili peppers are ready.Chopped spring onions, ginger, garlic, cut into pieces. Pork rib meat sliceShrimp remove the black lineMarinate pork rib and shrimp with starch, light soy sauce, and spring onion segments.
In a large pan, add oil, then stir-fry one tablespoon of Sichuan jiang and one spoon of hotpot base sauce until red oil is released.
Add chopped spring onions, ginger, and garlic. Pour water into the pot, add dates.
Add pork bone concentrated soup stock.
Add dried chili peppers.
Add shiitake mushrooms.
Add oyster mushrooms.
Add half of the hotpot meatballs.
Stir in the marinated pork rib and shrimp with a spoon, use chopsticks to separate them.
Prepare green vegetables, bean curd strips, bean curd knots, etc., for serving; put them in the pot when boiling, cook as needed, fresh and spicy.
Tips
After adding the pork rib meat, start eating immediately; first eat the meat, then add other ingredients to boil.
Butter
20g granulated sugar
55g low-gluten flour
Hazelnuts
25g 45g
Cocoa powder 1 small spoon
Powdered sugar as needed
Hazelnut cocoa balls preparation steps 1. Prepare the ingredients.
2. Mix repeatedly until finely ground.
3. Soften the butter in a large bowl, scrape with a spatula to loosen.
4. Mix cocoa powder and
Prepare the ingredients.
Mix thoroughly to make a fine powder.
Softened butter is placed in a large bowl and scraped with a spatula to loosen it up.
Add cocoa powder and Flour Mixed, sifted into the butter
5. Gently mixed
6. Poured in the prepared hazelnut powder
7. Kneaded into a dough
8. Divided into 8-gram pieces each
9. Round and placed on a baking tray
10. Placed in an oven at 170 degrees, middle rack, top and bottom heat for about 20 minutes. Turn off the oven and let it rest for another 10 minutes.
11. Remove from the oven
12. Sprinkle with powdered sugar on top
Tips
Meng Teacher suggests that if there is no hazelnut powder, you can use almond meal as a substitute, but then it wouldn't be called Hazelnut Cocoa Balls anymore. The dough pieces should not be too large to ensure they are fully cooked.
Meng Teacher also suggested refrigerating the dough for relaxation. We will skip this step.
It seems cold weather makes the dough neither too sticky nor too soft, making it easier to shape. Yam
Appropriate amount of oil 300g
Salt as appropriate
Rice wine as appropriate
Dark soy sauce as appropriate
Carrot as appropriate
Onion as appropriate
Celery as appropriate Pork as appropriate
Monosodium glutamate as appropriate Yam Sausage Rice Recipe Steps
First, wash and chop the celery, carrot, onion, pork, and taro into small pieces, Rice
Rinse with water, drain the water. In a pan, heat some oil until it's hot, then add the pork pieces and stir-fry until slightly golden.
Add rice wine and dark soy sauce, then add taro, carrot, celery, and onion pieces. Stir-fry over high heat until the vegetables soften.
Continue stirring to ensure the grains are dry.
Transfer into a rice cooker and add an appropriate amount of salt. Add slightly less water than usual for cooking rice.
Press the rice button.
After the program ends, open the lid and season with monosodium glutamate before serving.
Tips
The pork should preferably be fat and lean to prevent sticking when stir-frying and make a richer taste.Pork Belly Garlic sprouts
Black fungus Appropriate amount of oil Salt as appropriate
Spicy Doubanjiang sauce as appropriate
Fragrant Black Fungus Stir-fried Pork Belly Recipe Steps
Place the purchased pork belly with skin in water and cook until a skewer can easily pierce through without any blood water coming out.
Cool down and slice the stir-fried pork belly.
Wash and cut the garlic sprouts. 150g
Heat oil, add the sliced pork belly to stir-fry. 400g
Add spicy Doubanjiang sauce and stir-fry. 50g
Add black fungus and stir-fry.
Finally, add the garlic sprouts.
Lightly stir-fry until completion.
Serve on a plate,
Delicious Garlic Black Fungus Stir-fried Pork Belly is completed.A very tasty and filling famous Sichuan dish
.
Tips
The order of cooking should be oil, pork belly, spicy Doubanjiang sauce, black fungus, then garlic sprouts.
Be mindful not to add too much salt because the spicy Doubanjiang already contains salt.
7. Yam Soup
Tips
Fritillary bulb can be pre-soaked if desired.
9. The prepared dish is served on the plate.
10. Remove from the pot and arrange,
11. The delicious garlic-smelling black fungus hotpot meat is completed. A very tasty and satisfying famous Sichuan cuisine.. Cooking Tip
First, add oil,
then cook the meat,next stir-fry the (doubanjiang), followed by the black fungus,
and finally stir-fry the garlic sprouts. This order must be mastered.
Note: Add less salt as the already contains salt.
Cooking Tip
Soak the Fritillary Bulb in advance if you are using it.
