Ingredients for Crispy Fish:
Fish 1000g
Category: Anhui Cuisine
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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