Ingredients for Halal Braised Beef:
– Beef brisket: 500g
Author: Eric huang
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Halal Braised Beef Recipe
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Halal Roasted Potatoes
Ingredients for Halal Roasted Potatoes:
– 5 strips of halal chicken bacon – 2 tablespoons of halal ground beef – 2 tablespoons of minced garlic – A handful of chopped scallions – Appropriate amount of sesame oil – A pair of chopsticks Steps for Halal Roasted Potatoes: 1. Mix the halal ground beef, minced garlic, and sesame oil thoroughly, then set aside. 2. Wash the potatoes and slice them with chopsticks placed on both sides to prevent the potatoes from falling apart. 3. Cut the halal chicken bacon into segments and insert them into the sliced potatoes. 4. Line a baking tray with foil, arrange the potatoes, and drizzle sesame oil over them. 5. Place the prepared meat mixture on top of the potatoes. 6. Preheat the oven to 200°C, then place the baking tray in the oven after 3 to 5 minutes. 7. Remove the tray after 20 to 30 minutes, sprinkle with chopped scallions for flavor, and serve. Cooking Tips for Halal Roasted Potatoes: Cooking delicious dishes requires techniques. Each of my recipes includes handy tips. Search for ‘Halal cuisine’ to view my full recipe collection directly.
– 3 potatoes -
Halal Foil Beef Recipe
Ingredients for Halal Foil Beef:
– Sichuan peppercorns: a small pinch – Starch: as needed – Light soy sauce: as needed – Cooking wine: as needed – Black pepper: as needed – Ginger: as needed – Carrot: as needed – Green pepper: as needed – Oyster sauce: as needed – Olive oil: as needed – Aluminum foil: as needed – Sugar: as needed – Salt: as needed Steps for Halal Foil Beef: 1. Slice the beef and wash it thoroughly. If skilled, use hands to tenderize the beef; otherwise, use a knife back or iron rod to pound the slices until loose. 2. Mix with starch, light soy sauce, cooking wine, and black pepper until no liquid is visible. Marinate briefly without strict timing. 3. Heat a wok, add ginger and Sichuan peppercorns to stir-fry, then add beef. Cook until white, add dark soy sauce for color, and remove from heat. 4. Dice green peppers, carrots, and onions using separate cutting boards and knives for meat and vegetables. Use preferred or available vegetables. 5. Combine diced vegetables with beef, then add oyster sauce, olive oil, and a little sugar. Olive oil is optional. 6. Wrap the mixture in aluminum foil and bake at 220–230°C for 30–40 minutes. 7. Remove from oven and serve, cautioning against burns when unwrapping. 8. Unwrap the foil carefully. 9. Take photos and share on social media. Cooking Tips for Halal Foil Beef: – Master Ma’s method: Follow steps 1-5 for tenderizing, marinating, stir-frying, and combining with vegetables.
– Beef brisket: 1 jin (approximately 500g)5. Combine the diced vegetables with the beef. Add oyster sauce, olive oil, and a small amount of sugar. Olive oil can be omitted if unavailable.
6. Wrap the mixed ingredients securely in aluminum foil. Place in an oven preheated to 220-230°C and bake for 30-40 minutes. Aluminum foil is available at RT-Mart for approximately ¥1 per meter. 7. Remove from the oven and serve. Exercise caution to prevent burns when unwrapping the foil. 8. Capture a photo and share it on social media. Cooking delicious dishes requires technique; each of my recipes includes unique tips. Search for ‘Halal Cuisine’ to explore my full collection of recipes! -
Steamed Beef with Rice Flour
Ingredients:
– Cooking wine: 1 tablespoon – Glutinous rice: 150g – Fermented tofu: half piece – Broad bean paste: 2 tablespoons – Star anise: 2 pieces – Cinnamon: half piece – Sichuan peppercorns: 30g Preparation Steps: 1. Slice beef into wide strips and mix with cooking wine. For a meatier texture, cut thicker slices; for tenderness, use thinner slices. 2. Soak ginger and scallions in water, then gradually incorporate the mixture into the beef to enhance moisture absorption. 3. Toast glutinous rice with Sichuan peppercorns, star anise, and cinnamon over medium-low heat until the rice turns lightly golden and dry. 4. Heat ample oil to stir-fry broad bean paste until red oil is released. 5. Combine the red oil-infused bean paste and fermented tofu with the beef, continuing to add ginger-scallion water during mixing. 6. Blend the crushed toasted rice and spices into the beef until the mixture becomes sticky and oily. Press firmly, cover with plastic wrap, and let rest for at least 30 minutes. 7. Steam over high heat for 30 minutes until fully cooked. The dish delivers a numbing, spicy flavor with an aromatic aftertaste. Cooking Tips: – Select beef based on preference, as fat content significantly influences the final texture. – Adjust spice quantities to taste; provided measurements are a baseline reference. – Ensure the mixture is compacted and rested after combining all ingredients. – Cooking expertise involves techniques; search ‘Halal Cuisine’ to explore more recipe tips.
– Beef: 250g -
Halal Three-Scale Carp Recipe
Ingredients for Halal Three-Scale Carp:
– Scallions, ginger: to taste – Cooking wine: to taste – Dark soy sauce: 1 tablespoon – Steamed fish soy sauce: 3 tablespoons Steps for Preparing Halal Three-Scale Carp: 1. After cleaning the fish, make three cuts on each side to allow flavors to penetrate. Marinate with an appropriate amount of cooking wine and ginger slices for 10–15 minutes. 2. Cut scallions into shreds and sections, slice ginger, and prepare cilantro. Scallion shreds and cilantro can be adjusted according to personal preference. 3. Place 3–4 ginger slices at the bottom of a plate, then position the fish on top. Stuff the fish cavity with pre-cut scallion sections and ginger slices. Add an appropriate amount of water to a steamer, place the fish inside, and steam for 8–10 minutes after the water boils. 4. After removing the fish, discard excess liquid from the plate. Garnish with cilantro and scallion shreds, drizzle with steamed fish soy sauce and dark soy sauce, and finish by pouring a small amount of hot oil over the dish. 5. Cooking Tips for Halal Three-Scale Carp: Every dish requires skill to excel. For more tips on this recipe, search “Halal Cuisine” to access my full collection of culinary guides.
– Three-Scale Carp: 1000g -
Halal Braised Chicken Legs Recipe
Ingredients for Halal Braised Chicken Legs:
– 2 star anise – 5 bay leaves – 2g Sichuan peppercorns – 1 tbsp dark soy sauce – 5g ginger – Chicken legs – Pagoda brand yellow wine – Liangjiang (galangal) – Pepper – Nutmeg – Tsaoko (black cardamom) – Beef tallow – Coarse salt – Cloves – Camera phone for photography – Soy sauce – Scallions Preparation Steps for Halal Braised Chicken Legs: 1. Rinse chicken legs and score the surface. A black knife placed nearby during photography enhances visual appeal. 2. Prepare ingredients: chicken legs, clay pot, wok, metal rack, camera phone, brown sugar, granulated sugar, scallions, beef tallow, coarse salt, peanut oil, ginger, dark soy sauce, Pagoda brand yellow wine, soy sauce, bay leaves, pepper, Sichuan peppercorns, tsaoko, nutmeg, cloves, star anise, liangjiang, cinnamon, fennel. Pre-mixed spice packs from supermarkets may substitute ingredients listed after soy sauce. 3. Heat oil in a wok. Add ginger and star anise. Caramelize granulated sugar into red syrup. 4. Add chicken legs and stir-fry 5-8 times. Incorporate remaining solid seasonings and continue tossing. 5-6. Once chicken loses raw color, pour in dark soy sauce and yellow wine while stir-frying. This step risks flare-ups; ensure the photographer is ready to capture high-action shots. 7-8. Add cold water. Transfer all contents to a clay pot. Add soy sauce and coarse salt before boiling. Omit clay pot step if unavailable and simmer directly in wok. Reduce to low heat after boiling. Allow time for leisure activities during simmering. 9. Use a durable or disposable pot. Clean, heat, and place a rack over it with brown sugar inside. Transfer chicken from clay pot to rack, cover, and smoke until achieving commercially sold roasted chicken coloration or any photographically desirable hue. Skip this step without proper ventilation or outdoor space. 10-12. Return chicken to broth in clay pot and seal. Photograph one piece for social media sharing. Soak remaining chicken for 12-24 hours before consumption. Cooking Tips: – Ingredient preparation mirrors step 2. – Pre-mixed spice packs serve as viable alternatives. – Initial steps include rinsing and scoring chicken legs.
– 20g cinnamon1. Placing a black knife beside the dish during photography enhances visual appeal.
2. Heat a wok, add oil. Stir-fry ginger and star anise. Add sugar and caramelize into red syrup. 3. Add chicken legs and toss 5-8 times. Incorporate all remaining solid seasonings into the wok, continuing to toss. 4. When chicken loses raw color, drizzle dark soy sauce and rice wine while tossing. This step may cause flames – ensure photographer is ready to capture professional-style shots. 4. Pour cold water into wok. Transfer everything to a clay pot. Add soy sauce and coarse salt, bring to boil. If no clay pot, simmer directly in wok. Reduce heat after boiling. Simmer while engaging in other activities. 5. Heat a durable pot, place a rack inside. Add brown sugar. Arrange smoked chicken legs on rack, cover to smoke. Turn midway until achieving commercially sold roasted chicken color or photographically desirable hue. Skip if lacking ventilation. 6. Return chicken to clay pot broth. Cover. Remove one piece for photography and social media sharing. Soak remainder for 12-24 hours before serving. Cooking requires technique – each recipe contains tips. Search ‘Halal Cuisine’ for full recipes. -
Ingredients and Recipe for ‘Abundant Every Year’
Ingredients for ‘Abundant Every Year’:
– Golden Pomfret: 1 fish– Scallions: 2 stalks
– Ginger: 1 small piece
– Red chili: 1
– Cooking wine: 2 tablespoons
– Steamed fish soy sauce: 1 tablespoon
– Salad oil: 1 spatula
– Salt: 1/3 tablespoon
Steps for ‘Abundant Every Year’:
1. Prepare all ingredients.
2. Cut open the fish belly, remove internal organs, and clean thoroughly.
3. Remove fins.
4. Score the fish surface, sprinkle with salt, and massage to marinate.
5. Pour cooking wine over the fish and massage again to marinate.
6. Slice scallions, ginger, and red chili into thin strips.
7. Stuff part of the ginger strips into the fish belly.
8. Arrange scallion and ginger strips on the fish, then steam.
9. Heat salad oil in a pan.
10. Once steamed, top the fish with red chili and scallion strips, add steamed fish soy sauce, and pour hot oil over it.
11. Serve the dish.
12. Ready to eat.
Cooking Tips for ‘Abundant Every Year’:
Cooking delicious dishes requires. Each of my recipes includes handy tips. Search for ” to view my full recipe collection directly!
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Stir-fried Lily and Celery
Ingredients for Stir-fried Lily and Celery:
– Celery: 2 stalks – Halal beef sausage: 1 – Salt: to taste – Minced ginger: to taste – MSG: to taste – Starch: to taste – Sesame oil: to taste – Scallion: to taste – Sichuan peppercorn: to taste Steps for Stir-fried Lily and Celery: 1. Clean the lily bulbs and celery, then slice the celery diagonally. Cut the halal beef sausage into small pieces. 2. Prepare the halal beef sausage. 3. Stir-fry the aromatics in hot oil until fragrant. 4. Quickly stir-fry the lily bulbs and celery in hot oil over high heat. Add salt, MSG, and sesame oil. Mix well, then pour in the prepared starch slurry. Stir a few times to coat the ingredients evenly with the sauce. 5. Plate and serve. Cooking Tips for Stir-fried Lily and Celery: Cooking delicious dishes requires skill. Each of my recipes has a little trick. Search for “Halal dishes” to view my recipes directly!
– Lily bulbs: 4 -
Milk Skin Mooncake Recipe
Ingredients for Milk Skin Mooncake:
– Whole milk powder: 100g – Maltose syrup: 150g – Unsalted butter: 40g – Crystal skin premix powder: 100g – Halal hawthorn cake: 220g – Toasted white sesame: 30g Preparation Steps: 1. Wash white kidney beans and soak overnight. 2. Remove skins from each bean individually. 3. Steam until thoroughly softened. 4. Add butter, milk powder, and 50g maltose syrup (reserve remaining syrup for steaming crystal skin). Blend until smooth using a. 5. Heat remaining maltose syrup to boiling. Mix with 1:1 ratio of water and crystal skin premix paste. Steam for 20 minutes before kneading into the bean paste until smooth. 6. Prepare mooncake filling by combining halal hawthorn cake with toasted sesame. 7. The completed hawthorn-sesame filling is ready. 8. Portion 25g each of milk skin and filling. Wrap, shape, brush with oil, mold, and demold. 9. The mooncake resembles chilled rice cakes when fresh. Refrigeration enhances its chewy texture. The hawthorn-sesame filling aids digestion and suits pre-meal snacks or tea accompaniments. Cooking Tips: – No additional sugar is needed due to inherent sweetness from hawthorn cake and maltose syrup. Add powdered sugar for extra sweetness if desired. – White kidney beans harmonize stomach function, while hawthorn benefits spleen and lungs when consumed together. – All ingredients are sourced from halal markets. – Cooking expertise requires technique. Search ‘Halal Cuisine’ to explore my recipe collection with professional tips.
– White kidney beans: 250g -
Delicious Shaomai Recipe
Ingredients for Delicious Shaomai:
– Shiitake mushrooms (5-6 pieces) – Carrot (1 piece) – Chinese yam (small half piece) – Glutinous rice () – Dark soy sauce () – Light soy sauce () – Salt () – MSG () – Sesame oil () Preparation Steps for Delicious Shaomai: 1. Dice the beef, shiitake mushrooms, carrot, and Chinese yam. Stir-fry in an oiled pan until cooked, then add salt and MSG. Steam the glutinous rice until fully cooked, mix with the diced vegetables, and add dark soy sauce, light soy sauce, and sesame oil. Stir thoroughly to combine. 2. Prepare the dough and roll it into wrappers. 3. Fill the wrappers with the mixture, then steam for 15 minutes. 4. Serve and enjoy. Cooking Tips for Delicious Shaomai: Cooking delicious dishes requires techniques. Each of my recipes includes handy tips. Search for “Halal cuisine” to directly access my recipe collection!
– Beef ()