Apple blossom
Ingredients
Dried Fritillary Bulb 10g
Snow Peaches 1 piece
20g Rock Sugar
Appropriate amount of purified water
Preparation steps for Pears Steamed with Dried Fritillary Bulb
1. Ingredients
2. Peel the snow pear and cut it into small pieces
3. Wash the dried fritillary bulb and put it in
4. Add appropriate amount of rock sugar to the ingredients
Sharp Chili 12 pieces
Appropriate amount of oil for ingredients
Beef Tripes 400g
Apple One piece
Appropriate amount of water
Steps for Apple Flowers
1. 1. Wash the apple thoroughly with specialized fruit washing agent, preferably cut off one third part on both sides of the upper half of the apple using a specialized knife.
2. 2. Save the large pieces to make another type of apple flower; I will share more methods later.
3. 3. Cut out one third of the apple.
4. 4. Continue cutting the remaining part of the apple diagonally.
5. 5. This is a picture after the third diagonal cut.
6. 6. Slice according to your skill, ensuring uniform thickness.
7. 7. Finally, the apple flower should be visually appealing and add elegance to your meals, enhancing the fun of cooking.
8. Tip
Use a sharp knife but be careful not to cut yourself.
Chinese cabbage
Sichuan pepper 500g
Radish Wood Ear Fungus 300g 120g
Beef Tripes
Mutton Balls 400g Fried
Oysters 200g 250g
Appropriate amount of oil
Salt to taste
Appropriate amount of broth
Old Dry Bean Paste
Chili Sauce To taste Beef Tripes
Hot Pot Steps for Beef Tripe Hot Pot 1.
Beef Buy pre-cooked beef tripe and slice it thinly. Heat a small amount of oil in the pan, addHeat a small amount of oil in the wok, then add and stir-fry until fragrant, then add sliced beef tripe and stir-fry. Pepper Powder
Season with 2. Continue stir-frying 3. Add
continue stir-frying.
Wash the Chinese cabbage and carrot, cut them into large pieces.5. Place the washed and chopped vegetables in the pan with the beef tripe and continue stir-frying. 6. Cook until the vegetables are slightly soft, then add
Place the sliced cabbage and carrots in the pot with the tripe and stir-fry together.
7. Pour in hot pot broth and cook on a, first at high heat until boiling, then switch to medium-low heat for slow cooking.8. Meanwhile, wash the shiitake mushrooms and remove their stems.
9. Rinse the wide and soak it in water.
10. Clean the oysters with salt.
11. Prepare various meatballs; have ready the old dry bean paste sauce, and you're good to go.
Tip
Various side dishes can be adjusted according to your preference.
Salt to taste
vinegarAppropriate amount of oil for ingredients
Chicken Claws
Pickled Peppers 1 bottle Salt to taste
Sichuan Pepper 350g
Steps for Pickled Chicken Feet
1. Prepare the chicken feet and pickled peppers.
2. Wash the chicken feet thoroughly.
3. Boil them in water, then remove any dirt that comes off during boiling and wash again. 4. Cut the chicken feet open.
5. Put the chicken feet back into the pot for another boil until cooked.
6. Once cooked, let them cool down.
7. Add a few pieces of fresh Sichuan pepper to the pickled peppers and soak the chicken feet in this mixture.
cut open.
then put them back into the pot to cook.
Cook until done, then cool down.
put a few pieces of Sichuan pepper in the pickled chili water, then place the chicken claws in to soak.
Peel and set aside the peppers for later.
Slice the bell peppers, fry them until they have a "tiger skin" texture on both sides.
Tips
The flavor is quite rich.
Add sugar Adequate amount
Add a small amount of soy sauce A little bit of soy sauce
Add a small amount of cooking soy sauce A little bit of cooking soy sauce
Steps for making Tiger Skin Fried Bell Peppers
1. Wash the peppers and prepare them.
2. Heat a small amount of oil in a wok, then add the peppers and fry until they have "tiger skin".
3. Add a little soy sauce.
4. Add a small amount of light soy sauce.
5. Add a little salt.
6. Add a little sugar.
7. Add a small amount of water.
8. Boil the peppers until done. Start serving
9. Prepare to remove the fried peppers and serve them on a plate.
10. The tiger skin peppers are ready.
11. This should be enough for today, it's hard not to finish all of these, hahaha.
12. Very good taste.
Tips
Make sure the peppers are well-fried on both sides; otherwise, they may not be fully flavored and will lack flavor.
Pure water
Adjust time to one hour ingredients ingredients ingredients
Pork loin 50g
Hotpot meatballs 200g
Doubanjiang Sauce Adequate amount
Hotpot base sauce adequate amount
Mushrooms shiitake Adequate amount
Bean curd sheets Strips appropriate amount
Bean curd pockets Appropriate amount
Shiitake mushrooms Appropriate amount
Kelp mushrooms Appropriate amount
Pork bone concentrated broth 1 box
Chives appropriate amount
Ginger appropriate amount
Garlic appropriate amount
Dried chili peppers appropriate amount
Red Raisins 5 pieces
Leaf lettuce Appropriate amount
Shrimp appropriate amount
Spicy Hotpot Soup Making Steps
1. Prepare the ingredients: wash the baby spinach, shiitake mushrooms, kelp mushrooms, and kelp mushrooms;Pork loin, shrimp, clean and thaw. Prepare the tofu sheets, bean curd pockets, raisins, dried chili peppers.2. Chop the onions, ginger, garlic into slices. 3. Slice the pork loin. Remove the black thread from the shrimp.4. Mix the pork loin and shrimp with starch, light soy sauce, and onion segments.
5. Heat a wok with oil, then add one tablespoon of Sichuan sauce, one spoon of hotpot base sauce, stir-fry until red oil is produced.
6. Add onions, ginger, garlic.7. Pour water into the wok, add raisins.
8. Add pork bone concentrated broth 1 box.
9. Add dried chili peppers.
10. Add shiitake mushrooms.
11. Add kelp mushrooms.
12. Add half of the hotpot meatballs.
13. Put in the marinated pork loin and shrimp, stir with a fork to separate them.
14. Prepare baby spinach, leaf lettuce, etc., for boiling at any time until fresh, spicy, and fragrant.
Tips
Once the pork loin is added, start eating immediately; otherwise, it will become tough. Eat the meat first, then add other ingredients to cook.
Butter
20g granulated sugar
55g low-gluten flour
Hazelnuts
25g 45g
Cocoa powder 1 teaspoon
Powdered sugar appropriate amount
Hazelnuts Ribbons 25g
Cocoa powder 1 teaspoon
Powdered sugar as needed
Hazelnut Chocolate Balls Recipe Steps
1. Prepare the ingredients.
2. Grind repeatedly into fine powder.
3. Soften the butter and place in a large bowl, stir with a spatula to loosen.
4. Mix cocoa powder and flour into it.
5. Gently mix.
6. Add prepared hazelnut powder.
7. Knead into a dough.
8. Divide the dough into 8-gram pieces.
9. Roll them into balls and place on a baking tray.
10. Place in the oven at 170°C, middle rack, with bottom heat for about 20 minutes; turn off the oven and let it sit for another 10 minutes.
11. Remove from the oven.
12. Dust with sugar powder on top.
Tips
Meng Teacher suggests using almond flour if hazelnut flour is unavailable, but that would change the name to Almond Chocolate Balls.
The dough pieces should not be too large; otherwise, they may not cook through easily.
Meng Teacher also recommended chilling the dough in the refrigerator before shaping, which we can skip here. It feels cold outside, so the dough is unlikely to become too wet and sticky for shaping.
Yam 300g
oil as needed
salt as needed
rice wine as needed
soy sauce as needed
potato as needed
onion as needed celery as needed
pork as needed MSG as needed
Yam Rice Recipe Steps 1. Clean and cut celery, potato, onion, pork, and taro into small cubes.
2. rice
rinse and drain well.
3. Heat oil in a pan, add pork cubes and fry until slightly golden.
4. Add rice wine and soy sauce, then add taro, potato, celery, onion, and fry until the vegetables soften.5. Add rice and stir-fry until the grains are dry. 6. Transfer to a rice cooker.
7. Add slightly less water than usual for rice cooking.
8. Press the rice cook button.
9. Once the program is finished, add MSG and season to taste.
10. Serve.Tips The pork should be a mix of fat and lean meat; this makes it less likely to stick while cooking and gives better flavor.
Pork belly garlic sprout black fungus
oil as needed
salt as needed
Sichuan fermented bean paste as needed
Stir-fried Sichuan Garlic Chives with Black Fungus Recipe Steps
1. Boil the skin-on pork belly until a skewer can easily pierce through without any blood running out. 150g
2. Cool and slice the boiled pork belly. 400g
3. Wash and chop the garlic sprouts. 50g
4. Heat oil, then stir-fry the sliced pork belly.
5. Add Sichuan fermented bean paste and stir-fry.
6. Add black fungus and stir-fry.
7. Finally add the chopped garlic sprouts.
8. Stir gently until cooked through.9. Serve on a plate, garnished if desired. 10. It's a delicious and satisfying Sichuan dish.
Tips
Always start with oil, then pork belly, followed by fermented bean paste and black fungus, and end with garlic sprouts; this order should be followed closely.
Be careful not to add too much salt as the fermented bean paste already contains some salt.
The last 7 steps detail the cooking process of the Snow Lily Soup
Snow Lily Soup Tips
Sichuan Fritillary Bulb can be soaked beforehand.
Gently stir-fry.
Stir-fry completed, serve on a plate.
Remove from wok and arrange,
Delicious garlic-smoked black fungus hotpot meat is done. A very delicious and filling famous dish.Sichuan cuisine..
Tip
Add oil first,stir-fry the meat, stir-fry the (fermented bean paste) and black fungus, then stir-fry the garlic sprouts. This order must be followed.
Note to use less salt, as there is already salt in the (fermented bean paste).
Boiled pear soup is ready.
Tip
Szechuan fritillary bulb can be soaked beforehand.
