Persimmon Pie
Ingredients
Lean meat 200g
Oil as needed
Salt as needed
Table sugar as needed
Doubanjiang (fermented broad bean and chili paste) Sauce as needed Mature
rice vinegar as needed Sweet persimmons 2 pieces Crunchy persimmons 2 pieces
Mild
Cream cheese 300g
Chicken legs 50g ingredients
100g low flour
20g powdered sugar
Butter 50g
20g egg liquid
1 gram salt
Sweet persimmons 2 pieces
Crispy persimmons 2 pieces
Mild milk 150ml
Egg 1 piece 15g cornstarch
Sugar 40g
Mushroom persimmon
Puff pastry preparation steps 1. Chill the butter and cut it into strips.
2. Mix low flour, salt, powdered sugar evenly, then add in butter strips, mix to form coarse granules.
3. Add egg liquid to form dough, wrap in a plastic bag, chill for 2 hours or overnight.
4. Roll out the relaxed dough into thin sheets.
5. Place the rolled-out sheet of dough into a 6-inch pie dish and 4 mini pies, press evenly, prick with fork some small holes on the pie crust.6. Place parchment paper over the pie crust, then put heavy stones on top, bake in preheated oven at 190 degrees for 20 minutes.
7. Remove the heavy stones and parchment paper, continue baking for another 5 minutes.8. Peel off the skin of sweet persimmons, strain to get 100 grams of persimmon juice. 9. Twoegg yolks
Add sugar, stir until well combined, then mix in cornstarch evenly,
milk . Heat milk until it nearly boils, turn off the heat, slowly pour milk into egg yolk mixture while stirring continuously, transfer back to pot and cook over low heat. Add persimmon juice, continue cooking until thickened, turn off heat, keep stirring until cooled. 10. Cool down the persimmon custard sauce, spoon it into pie crusts and bake in preheated oven at 190 degrees for 10 minutes.11. The top layer slightly set, remove from the pan, cut the crisp persimmons into fan-shaped pieces, arrange on the pie, then return to the oven and continue baking for another 30 minutes, small pies for 20 minutes. 12. Take out the big pies first once done, cool down before serving.
Additional tips
Cutting butter into strips facilitates mixing with flour.
Large onion 50g
Oil as needed
Salt as needed
Aniseed
Chili peppers
As needed
Sugar as needed
Mild Rice vinegar as needed Soy sauce as needed
Chili powder as needed
Chicken essence as needed
Cornstarch as needed Rice wine as needed
Mixed spicy and numbing
Kung Pao Chicken Preparation steps
1. Wash the chicken legs, remove bones.
2. Cut the chicken meat into cubes, marinate with salt, rice wine, cornstarch for 15 minutes.
3. Prepare the ingredients (cut cloud ear mushrooms, green and red bell peppers, chopped green onions, dried chili segments, minced garlic).4. In a bowl, mix water, starch, sugar, vinegar, soy sauce, chili powder to make a sauce..
5. Prepare dried Sichuan pepper and chili from Luffa.
6. Heat oil in the pot, stir-fry chicken pieces until they turn white.
7. Add Sichuan pepper and chili, cook over low heat to release red oil.
8. Pour in sauce, simmer until thickened, ensuring the chicken is evenly coated with sauce.9. Add peanuts and green onions, stir-fry quickly.
10. Season with chicken essence before serving.
Additional tips
Peanuts can be replaced by other nuts; for better texture, choose leg of chicken as it's tender and juicy.
Oyster sauce as needed
Garlic slices 10g
Green
red peppers
Cloud ear mushrooms 150g
Fish-flavored shredded meat preparation steps
1. Cut lean meat into strips.2. Marinate with egg white, salt, sugar, (extremely fragrant sauce), cornstarch for 15 minutes. 150g
3. Prepare the ingredients (cut cloud ear mushrooms, green and red bell peppers, chopped scallions, dried chili segments, minced garlic).
. 4. Heat oil in a pan, stir-fry marinated meat strips until white.
5. Add Sichuan pepper and chili, cook over low heat to release red oil.
6. Pour in the sauce mixture, simmer until thickened.
7. Add green and red bell peppers, cloud ear mushrooms, dried chilies, stir-fry together.）
8. Add fermented broad bean and chili paste, stir-fry to release fragrance.
9. Add sugar for taste enhancement.
10. Add more (extremely fragrant sauce).
11. Stir in scallions.
12. Add rice vinegar at the end of cooking.
13. Cook over high heat, stir-fry until well combined, then serve.
Additional tips
Since fermented broad bean and chili paste is salty, be cautious with salt when adding it to avoid making the dish too salty.
Next, add some Wei Ji Fen.
Then, add the scallion segments and stir-fry together.
Before serving, add an appropriate amount of aged vinegar.
Stir-fry over high heat until well-combined, then it's ready to serve!
Tips
Since is a high-salt seasoning, be sure to adjust the salt carefully to avoid making it too salty.
