Ingredients:
– Chicken wing mid-joints: 500g
Category: Muslim cooking
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Cola Chicken Wings Recipe
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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 -
Halal Braised Beef Recipe
Ingredients for Halal Braised Beef:
– Carrot: appropriate amount – Cucumber: half root – Star anise: 2 pieces – Ginger: 5-6 slices – Egg white: half portion – Sichuan pepper water: appropriate amount – Sichuan peppercorns: 10 grains Preparation Steps for Halal Braised Beef: 1. Blanch beef or brisket with ginger slices and 20g cooking wine to remove scum. Clean thoroughly, then simmer in fresh water with scallion, ginger, salt, and spices (star anise, Sichuan peppercorns). Pressure cook for 30 minutes (extend by 10 minutes for tougher meat). 2. After natural cooling, cut into chunks. Mix with salt and one egg white, then coat evenly with dry starch to achieve semi-moist texture. Deep-fry at medium oil temperature until firm, then set aside. 3. Prepare diamond-shaped carrot and cucumber slices. Create sauce using 40g beef broth, half teaspoon salt, Sichuan pepper water, one drop vinegar, and seafood soy sauce. 4. Sauté scallion, ginger, and garlic, add beef and ingredients. Pour in sauce and stir-fry briefly. Cooking Tips for Halal Braised Beef: Culinary expertise enhances flavor. Each recipe contains unique techniques. Search ‘Halal cuisine’ to explore my full collection.
– Beef brisket: 500g -
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