Ingredients for Crispy Fish:
Fish 1000g
Author: Eric huang
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Crispy Fish
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Refreshing Summer Cold Noodles
Ingredients for Refreshing Summer Cold Noodles:
– Minced garlic: to taste – Ham: 1 piece – Cilantro: 2 sprigs – Cucumber: 1 piece – Crushed peanuts: to taste – Sesame seeds: 1 handful – Vinegar: 2 tablespoons – Light soy sauce: 1 tablespoon – Haoji Rattan Pepper Oil: 2 drops Instructions for Refreshing Summer Cold Noodles: Step 1: Prepare the essential accompaniments for cold noodles, including shredded cucumber, shredded ham, and fried peanuts. Step 2: In a bowl, combine minced garlic, sesame seeds, chili peppers, chopped bird’s eye chilies, and crushed peanuts. Heat vegetable oil in a pan until smoking, then quickly pour it over the chili and garlic mixture. Step 3: Add 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 3 tablespoons of cold-mix soy sauce, five-spice powder, 1 tablespoon of oyster sauce, and a small amount of sugar. Step 4: The cold noodle toppings are now ready. Add cilantro or chopped leeks according to personal preference. Step 5: Boil water in a pot and cook dried or hand-pulled noodles, then remove them. Step 6: Rinse the noodles under cold water to cool them down and remove excess starch. Step 7: The summer cold noodles are prepared with a sense of ceremony. The key is the simple method and healthy ingredients. Step 8: Mix the noodles thoroughly with the prepared sauce, shredded cucumber, cilantro, and shredded ham. Step 9: Finally, add a few drops of rattan pepper oil and stir evenly before serving. Step 10: This cold noodle dish is not only easy to make but also features a chewy and refreshing texture, making it perfect for summer. Cooking Tips for Refreshing Summer Cold Noodles: Cooking delicious dishes requires. Each of my recipes includes handy tips. Search for ‘Huizhou Cuisine’ to view my recipes directly!
– Noodles: 1 bundle -
Original Flavor Qiaoguo Recipe
Ingredients for Original Flavor Qiaoguo
Instructions for Original Flavor Qiaoguo Step 1 As shown in the image. Step 2 Pan-fry until fully cooked. Cooking Tips for Original Flavor Qiaoguo This is a simple, quick, and delicious Qiaoguo recipe, ideal for making small-sized pieces that are easy for children to hold. If making larger pieces, ensure they are thinner. The texture should be dense and firm, so avoid over-proofing the dough to prevent it from becoming too airy. For more cooking techniques, search ‘Huizhou Cuisine’ to explore my recipes.
As shown in the image. -
Braised Prawns
Ingredients for Braised Prawns:
– Oil: 1 tablespoon – Scallions: to taste – Ginger: to taste – Cooking wine: 1 spoon – Light soy sauce: 2 spoons – Vinegar: 1 spoon – Salt: to taste – MSG: a pinch – Sugar: 0.5 spoon – Water: a little Method for Braised Prawns: Step 1: Clean the prawns and boil them in advance. Heat oil in a pan, add the boiled prawns, and fry until the prawn oil is released and the aroma is noticeable. Step 2: When the prawn oil aroma becomes strong, add scallions and ginger, then pour in cooking wine and stir-fry to remove any fishy smell. Step 3: Add light soy sauce, vinegar, salt, MSG, and sugar in sequence, and continue stir-frying until the prawns are evenly coated with color. Step 4: Allow the seasonings to blend well with the prawns for a while, then add a little water and keep stir-frying until the flavor is satisfactory. Step 5: Once the flavor is to your liking, plate the prawns and sprinkle with chopped scallions. Step 6: Serve and enjoy. Cooking Tips for Braised Prawns: Boiling the prawns in advance makes them easier to handle and enhances flavor absorption. Alternatively, you can directly fry and braise the prawns. For more cooking tips, search ‘Huizhou Cuisine’ to explore my recipes.
– Prawns: 500g -
Chinese Spiced Beef Shank (Jiang Niu Rou)
Ingredients:
– Weidamei light soy sauce: 300g – June Fresh yellow soybean paste: 30g – Salt: to taste – Ginger slices: 30g – Onion: half – Star anise: 2 pieces – Tsaoko: 1 piece – Bay leaves: 5-6 pieces – Cinnamon: 1-2 segments – Sichuan peppercorns: 1 tablespoon – Dried chili peppers: 4-5 pieces – Water: as needed – Dried tangerine peel: 1 piece Instructions: 1. Rinse the beef shank thoroughly. 2. Soak in clean water for over 3 hours, changing water multiple times during soaking. 3. Marinate the beef shank with light soy sauce in the refrigerator overnight. 4. Place the meat, soy sauce, and sufficient water in a pot. 5. Bring to a boil over high heat and skim off any foam. 6. Prepare the spices. 7. Add the spices and sweet bean paste to the pot. 8. Add fermented bean curd to the pot. 9. Include ginger and onion. 10. Simmer at a near-boil state for approximately 2 hours. 11. Cook until 80% done; a skewer inserted should meet some resistance. 12. Allow to cool naturally, refrigerate overnight, then slice. 13. The slices remain intact, flavorful and aromatic, making it essential for festive family banquets. 14. The braising liquid can also be used to prepare exceptional beef noodle soup. Cooking Tips: Avoid overcooking the beef shank. Each dish requires technique; search for ‘Huizhou Cuisine’ to explore my recipes with unique tips.
– Beef shank: 2kg -
Cola Chicken Wings Recipe
Ingredients:
– Ginger: 1 piece – Garlic: 3 cloves – Salt: to taste – Soy sauce: to taste – Cola: 1 can Instructions: 1. Slice ginger and garlic, set aside. 2. Make two cuts on the surface of wings for better flavor absorption. 3. Use full can of cola for sweeter taste, or two-thirds for less sweetness. 4. Heat oil, pan-fry wings until golden brown on both sides. Add ginger, garlic, and salt. Stir-fry. 5. Add sugar if desired, otherwise pour cola directly. Add one spoon of soy sauce. Simmer for 10 minutes over medium heat. 6. Serve immediately. Cooking Tips: Cooking requires technique. Each of my dishes has its own tips. Search ‘Halal Food’ to view my recipes directly!
– Chicken wing mid-joints: 500g -
Tomato Beef Stew with Tofu
Ingredients for Tomato Beef Stew with Tofu:
– Scallions, ginger, garlic: to taste – Thirteen-spice stew seasoning: 1 packet – Sweet bean sauce: 30g – Soybean paste: 30g – Dark soy sauce: 15g – Salt: to taste – White pepper: 1/2 tsp – Tomato sauce: 1 tbsp – Sugar: 1 tsp – Sesame oil: to taste – Vegetable oil: to taste – MSG: 15g – Tofu: 100g – Carrot: 1 – Potato: 1 – Chinese yam: 100g Steps for Tomato Beef Stew with Tofu: 1. Cut beef tenderloin into 3cm cubes. Add scallions, ginger, cleaned garlic, and thirteen-spice stew seasoning with water. 2. Bring to a boil over high heat, skim off foam, then simmer until 60% cooked (test with a fork). 3. Add sweet bean sauce, soybean paste, MSG, salt, pepper, and dark soy sauce. Simmer for 40 minutes until tender. 4. Slice tofu into 1cm thick pieces. Fry in oil at 120°C until golden. Cut carrots, yam, and potatoes into chunks. 5. Sauté scallions in oil, add tomato sauce and sugar. Pour in beef broth, add vegetables, and simmer for 10 minutes until thickened. Drizzle with sesame oil. Cooking Tips for Tomato Beef Stew with Tofu: – Enhance flavor with controlled heat and timing. Search ‘Halal cuisine’ for more recipes.
– Beef ribs: 1 kg -
Halal Braised Beef Recipe and Cooking Tips
Ingredients for Halal Braised Beef:
– Vegetable oil: as needed – Braised soy sauce: a small amount – Cardamom, Sichuan peppercorns, ginger slices, dried chili peppers: as needed – Salt: as needed – Brown sugar: a small amount Steps for Making Halal Braised Beef: 1. Cut ginger into chunks. Crush the cardamom. 2. Cut the chili peppers into sections. 3. Cut the beef into chunks. 4. Heat oil in a pan, add the seasonings, and cook until the dried chili peppers change color. 5. Add the beef. 6. Stir-fry until the beef changes color, then add brown sugar. 7. Mix the brown sugar evenly and add a small amount of spicy bean paste. 8. Add a small amount of sweet soy sauce. 9. Add a small amount of Chubang soy sauce for coloring. 10. Cook until most of the moisture has evaporated. Adjust the amount of soy sauce based on the desired color. 11. Finally, transfer to a pressure cooker, add an appropriate amount of water, and a pinch of salt. Pressure cook for about 40 minutes. The fragrant braised beef is ready to serve! Cooking Tips for Halal Braised Beef: To make delicious Halal Braised Beef, there are always tips and tricks. For each of my dishes, I have small secrets. Search for ‘Halal cuisine’ to directly view my recipes!
– Beef: 2000g -
Halal Soup Dumplings Recipe
Ingredients for Halal Soup Dumplings:
– 1 portion of kneaded dough – 1 bowl of halal meat and vegetable filling Preparation Steps: 1. Dissolve 115g gelatin powder in 200ml warm water. Add 2 tablespoons of light soy sauce and 1 tablespoon of chicken powder. Mix well and freeze for 2 hours. 2. Roll a dumpling wrapper thinly until translucent. Wrap with the meat-vegetable filling and an appropriate amount of meat jelly. 3. Seal tightly to prevent broth leakage during steaming. Place on parchment paper to avoid sticking. Steam over high heat for 15 minutes. 4. Heat oil until 60% hot, then infuse with chili powder and toasted white sesame. Add aromatic vinegar and minced garlic. 5. Serve immediately. Caution: The broth is extremely hot. Cooking Tips: Each dish requires technique. Search ‘Halal Cuisine’ to explore my recipe collection with professional tips.
– 1 box of quick-set meat jelly -
Braised Lamb Chops Recipe
Ingredients for Braised Lamb Chops:
– Rock sugar: 35g – Dark soy sauce: as needed – Ginger: several slices – Scallion sections: several pieces – Bay leaf: 1 piece – Star anise: 2 pieces – Cinnamon: as needed – Sichuan peppercorns: as needed – Cumin: as needed – Dried chili peppers: as needed – Salt: as needed – Pepper: as needed – MSG or chicken essence: as needed Steps for Braised Lamb Chops: 1. Soak the lamb chops in water for 30 minutes to remove blood, then boil in cold water and remove. 2. Prepare the auxiliary ingredients while blanching the meat. 3. Heat oil in a pan and sauté the auxiliary ingredients until fragrant. 4. Stir-fry the blanched lamb chops until evenly heated, add cooking wine to reduce gaminess, then add dark soy sauce for coloring. 5. Transfer the stir-fried lamb chops to an electric pressure cooker, add boiling water to cover them. 6. Cook for approximately 40 minutes. 7. Return the pressure-cooked lamb chops to the pan, reduce the sauce over high heat, add salt and pepper, and season with MSG or chicken essence before serving. 8. Serve the dish. Cooking Tips for Braised Lamb Chops: After braising, add onions and carrots for additional flavor and serve with rice. Each dish has its unique techniques; search for ‘Halal dishes’ to explore more recipes.
– Lamb chops: 500g