Ingredients:
– 250g mushrooms
Category: Anhui Cuisine
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Mushroom Soup Recipe
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Pan-Fried Tofu
Ingredients for Pan-Fried Tofu:
– Red and green chili peppers: as needed – Egg: 1 – Sauce: – Tomato sauce: 1 tablespoon – Oyster sauce: 1 tablespoon – Chili sauce: 1 tablespoon – Minced garlic or garlic paste: 1 tablespoon – Light soy sauce: 1-2 tablespoons – Thickening: – Starch: 1 small spoon – Water: half a bowl Steps for Pan-Fried Tofu: 1. Cut the tofu into small pieces, chop the chili peppers, beat the egg, and mix the sauce in a bowl for later use. 2. Heat oil in a pan and pan-fry the tofu until both sides turn golden brown. (Coating the tofu surface with starch is optional.) 3. Once the tofu is golden brown, pour the beaten egg over it, flip it, then add the sauce and chili peppers. Cover and simmer briefly to let the tofu absorb the flavors. 4. The fragrant sauce coats the golden tofu, making it extremely appealing. 5. Give it a try! 6. Come and enjoy cooking together! Cooking Tips for Pan-Fried Tofu: Cooking delicious dishes requires techniques. Each of my recipes includes handy tips. Search for ‘Huizhou Cuisine’ to directly view my recipes.
– Tofu (firm or soft): 1 piece -
Boiled Fish
Ingredients for Boiled Fish:
– 300g bean sprouts – One large spoonful of Pixian doubanjiang (broad bean paste) – Appropriate amount of minced garlic – Five garlic slices – Five ginger slices – 30g dried chili peppers – One small handful of green Sichuan peppercorns – One spoonful of chili powder – Appropriate amount of cooking wine Method for Boiled Fish: Step 1: Prepare the fish by washing it, removing the head and tail, slicing along the tail to separate the two sides of the flesh from the central bone, and chopping the bone into pieces. Step 2: Prepare the seasonings, including sliced ginger and garlic, dried chili peppers cut into sections, a small handful of Sichuan peppercorns, one spoonful of chili powder, and one large spoonful of Pixian doubanjiang. Step 3: Slice the fish, removing the large bones from the belly. Step 4: Slice the fish as described. Step 5: Cut the fish into slices, ensuring they are even and not too thin. Step 6: Rinse the fish slices and bones. Step 7: Dry with kitchen paper, then mix with salt, cooking wine, and pepper. Step 8: Add egg white and stir in one direction. Step 9: Mix in starch and marinate for 30 minutes. Step 10: Boil water to blanch the bean sprouts, then spread them at the bottom of a bowl. Step 11: Heat oil in a pan, add the prepared seasonings, and stir-fry over medium-low heat. Step 12: Add the fish bones and stir-fry. Step 13: Pour in boiling water, cook for 5 minutes, then remove the fish bones. Step 14: Over medium-low heat, add the fish slices one by one; when the water boils again and the slices change color, they are cooked. Step 15: Wait for the water to boil once more. Step 16: Pour the soup and contents into the bowl with bean sprouts and fish bones. Step 17: Sprinkle with minced garlic, chili powder, dried chili sections, and Sichuan peppercorns. Step 18: Heat oil in the pan until it just begins to smoke, turn off the heat, and pour it over the boiled fish surface. Step 19: A bowl of spicy and aromatic boiled fish is ready; optionally garnish with chopped scallions. Cooking Tips for Boiled Fish: 1. Marinating the fish is crucial and should not be skipped. 2. Rinse the sliced fish to remove any fishy odor. 3. The final step of pouring hot oil is important; control the oil temperature carefully, and use enough oil to cover the bowl surface. 4. For authentic Sichuan-style boiled fish, do not hesitate to add sufficient chili and peppercorns to achieve the desired spiciness. Cooking well requires techniques, and each of my dishes includes tips; search for “Huizhou Cuisine” to view my recipes directly.
– One grass carp -
Stir-fried Cabbage with Vermicelli
Ingredients:
– 10g scallions and garlic – 100g Longkou vermicelli – 1/4 cabbage – 2 eggs – 1 tablespoon each of light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, and thirteen-spice powder Instructions: Step 1 1. Heat oil and scramble the eggs, then add minced garlic and chopped chili. 2. Add sliced cabbage and stir-fry over low heat until tender. Step 2 3. Incorporate soaked vermicelli and the key sauce mixture (light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, thirteen-spice powder, and sesame oil). Step 3 4. Toss in a handful of scallions, stir-fry over high heat to absorb flavors, then serve. Cooking Tips: 1. Soak Longkou vermicelli in warm water for 30 minutes for optimal texture. Each dish requires skill; explore my ‘Anhui Cuisine’ recipes for more tips.
– 1 tablespoon sesame oil -
Creamy Mashed Potatoes
Ingredients for Creamy Mashed Potatoes:
– A pinch of salt – Milk or cream, as needed – Black pepper, a small amount – Starch, as needed – Oyster sauce, 1-2 tablespoons Instructions for Creamy Mashed Potatoes: Step 1: Peel and slice two medium potatoes, then steam them for 15 minutes over high heat. Let them sit for an additional 3 minutes before removing. Step 2: Mash the potatoes into a paste, then mix in milk or cream and salt until well combined. Using milk or cream enhances the richness and creamy flavor; for a stronger dairy taste, opt for cream. Lightly grease a small bowl with oil, preferably melted butter, to prevent the mashed potatoes from sticking. Step 3: Prepare the sauce by combining oyster sauce, starch, and pepper in a small bowl with an appropriate amount of water, stirring until smooth. Step 4: Pour the mixture into a small pot and heat over low flame, simmering until it thickens into a dense sauce. Step 5: Invert the mashed potatoes from the bowl onto a plate, then drizzle the thickened sauce over the top. Step 6: The savory and creamy mashed potatoes are now ready. Children particularly enjoy this dish, offering a homemade alternative to expensive fast-food options. Step 7: Serve hot for the best flavor. Optionally, sprinkle with rosemary or basil to adjust the taste according to personal preference. Cooking Tips for Creamy Mashed Potatoes: To enhance your cooking skills, each recipe includes handy tips. Search for ‘Anhui Cuisine’ to access my full collection of recipes directly.
– 2 medium potatoes -
Stir-fried Broccoli with Garlic
Ingredients for Stir-fried Broccoli with Garlic:
– Garlic: 6 cloves – Oyster sauce: 4g – Chicken bouillon: 2g – Salt: to taste – Water: 5g Instructions for Stir-fried Broccoli with Garlic: Step 1: Wash the broccoli and cut the florets into small pieces. Step 2: Bring water to a boil in a pot, add a little oil, and blanch the broccoli until 70% cooked. (Adding oil helps retain the vibrant color of the broccoli.) Step 3: Remove the broccoli and cool it in ice water. Step 4: Heat a pan with a small amount of olive oil, then add garlic and sauté until fragrant. Step 5: Add the broccoli to the pan and stir-fry. Step 6: Season with a little salt, oyster sauce, chicken bouillon, and a small amount of water. Stir-fry to combine. Step 7: Turn off the heat once the liquid has evaporated, and serve. Step 8: Follow my WeChat public account to become friends with Xiaozi. If you have any questions during the cooking process, feel free to ask! Step 9: This recipe is nutritious, features a vibrant green color, and offers a fragrant and refreshing taste. It is simple and convenient to prepare. Cooking Tips for Stir-fried Broccoli with Garlic: Follow my WeChat public account to become friends with Xiaozi. It updates daily with food recipes, and you can consult for any cooking questions! Simply search for on WeChat to add it. Cooking delicious dishes requires; each of my recipes includes handy tips. Search for “Huizhou Cuisine” to view all my recipes directly!
– Broccoli: 1 head -
Scallion Oil Chicken Drumstick
Ingredients for Scallion Oil Chicken Drumstick:
– 5 slices of ginger – 1 small bunch of scallions – 5g salt – 2 tablespoons light soy sauce – 1 tablespoon dark soy sauce – 1/2 tablespoon oyster sauce – 2 tablespoons scallion oil – 1 clove garlic Instructions for Scallion Oil Chicken Drumstick: Step 1: Wash the chicken drumstick and make several shallow cuts on the surface to allow the flavors to penetrate. Step 2: Wash and cut the scallions into sections, then spread them evenly at the bottom of a small rice cooker. Step 3: Place the drumstick in the cooker, and add ginger slices, garlic slices, salt, light soy sauce, dark soy sauce, oyster sauce, and scallion oil. Step 4: Wear disposable gloves to evenly coat the drumstick with the seasonings on both sides. Do not disturb the scallions at the bottom. Cover and marinate for at least one hour. Step 5: If pre-made scallion oil is unavailable, heat some oil in a small bowl with a few scallion pieces in the microwave for a short time, adjusting based on the microwave’s power. Step 6: After marinating, select the rice cooking mode and steam for 30 minutes. The drumstick will become tender and fragrant with scallion aroma. Step 7: Transfer the drumstick to a plate, pour the sauce over it, sprinkle with white sesame seeds, and serve. It easily falls off the bone when pressed with a spoon and pairs well with rice. Cooking Tips for Scallion Oil Chicken Drumstick: For convenience, the drumstick can be deboned in advance. To enhance your cooking skills, search for “Huizhou Cuisine” to explore more recipe tips and techniques.
– 1 chicken drumstick -
Lemon Shredded Chicken Thighs
Ingredients for Lemon Shredded Chicken Thighs:
– Half a lemon – Appropriate amount of cilantro – Appropriate amount of chopped scallions – 1 tablespoon minced garlic – 2 slices ginger – 1 tablespoon sugar – 1 tablespoon sesame oil – 2 tablespoons light soy sauce – 2 tablespoons aged vinegar – 10 Sichuan peppercorns – 1 tablespoon cooking wine – 2 small chili peppers Instructions for Lemon Shredded Chicken Thighs: Step 1: Place chicken thighs in a pot with cold water, add ginger, scallions, and Sichuan peppercorns. Step 2: Add 1 tablespoon cooking wine, boil until cooked, then remove and rinse with cold water. Step 3: Shred the chicken into small strips. Step 4: Add 1 tablespoon minced garlic. Step 5: Add 1 tablespoon small chili peppers. Step 6: Add appropriate amount of lemon slices and cilantro. Step 7: Add half tablespoon sugar. Step 8: Add appropriate amount of salt. Step 9: Add 2 tablespoons light soy sauce. Step 10: Add 1 tablespoon aged vinegar. Step 11: Add 1 tablespoon sesame oil, mix well. Step 12: It is truly super delicious! Cooking Tips for Lemon Shredded Chicken Thighs: Cooking delicious dishes requires techniques, and each of my recipes has small tricks. Search for ‘Huizhou Cuisine’ to directly view my recipes!
– 2 chicken thighs -
Blueberry Popping Boba Yogurt Ice Cream
Ingredients:
– 2 teaspoons of blueberry powder – Fresh blueberries (to taste) – Popping boba (to taste) Instructions: Step 1: Freeze packaged yogurt in advance, then place it in a blender. Step 2: Add blueberry powder and fresh blueberries. Step 3: Blend until smooth. Step 4: This cream-free yogurt ice cream has a light, cloud-like texture that melts in your mouth, delivering a refreshing chill that instantly dispels summer heat. Step 5: The vibrant tartness of fresh blueberries and the rich sweetness of blueberry powder create a symphony of fruity flavors on the palate. Step 6: Transfer to a bowl and garnish with fresh blueberries and water chestnut popping boba. Step 7: With a gentle press, the water chestnut boba bursts open, releasing a unique chewy-crisp texture and subtly sweet juice for an unexpected taste sensation—the hidden gem of this dessert. Step 8: Low in calories, visually appealing, and full of delightful textures, it’s the perfect treat for a hot afternoon or lazy evening. Give it a try! Cooking Tips: Every dish has its secrets; search for ‘Huizhou Cuisine’ to explore my recipes and tips!
– 3 bags of yogurt -
Hand-Shredded Steamed Eggplant
Ingredients for Hand-Shredded Steamed Eggplant:
– Dried chili: 3g – Scallion: to taste – Garlic: 3g – Sugar: 2g – Light soy sauce: 2 tablespoons – Aromatic vinegar: 1 tablespoon – Salt: 1g – Chili oil: to taste Instructions for Hand-Shredded Steamed Eggplant: 1. Select slender eggplants for better presentation. Three eggplants may be insufficient. 2. Thoroughly wash the eggplants, place them in a steamer, and steam over high heat for about 10 minutes. Remove and allow to cool completely. 3. Finely mince garlic and ginger, chop scallions into small pieces, and cut chili into small segments. 4. Prepare the sauce by combining 2 tablespoons of light soy sauce, 1 tablespoon of aromatic vinegar, 2g of sugar, and 1g of salt. Set aside. 5. Once the steamed eggplants have cooled slightly, shred them into thin strips. The finer, the better—this step tests patience and skill. 6. Pour the prepared sauce over the shredded eggplant, drizzle with chili oil (homemade or store-bought), and sprinkle with a small amount of salt. 7. Heat oil in a pan, add minced ginger, garlic, and chili. Sauté over low heat to avoid burning until fragrant. 8. Pour the sautéed mixture over the eggplant, garnish with chopped scallions, and serve. 9. Mix well before eating. The dish is highly appetizing. Initially concerned about oiliness, my mother ended up loving it and even suggested saving some for my father, who was napping. 10. A neighbor brought freshly harvested peas from their garden—exceptionally delicious and undoubtedly fresh. 11. Have you ever tried cold tossed garlic sprouts? 12. Yesterday, I craved crayfish. These were not store-bought but caught from a nearby aunt’s reservoir, offering a distinct tenderness compared to market versions. 13. Demand more from yourself to become independent; expect less from others to reduce disappointment. Cooking Tips for Hand-Shredded Steamed Eggplant: For food enthusiasts, follow my WeChat (lizi286421) to join a food group where culinary delights are shared daily. Also, follow my Weibo: Meijiejie’s Petit Bourgeois Life. Each dish has its unique techniques—search ‘Huizhou Cuisine’ to explore my recipes directly!
– Eggplant: 2