食譜交流

Ingredients: Chicken (bone-in), dried chili peppers, Sichuan peppercorns, ginger, garlic, toasted white sesame seeds, sugar, salt, soy sauce, rice wine, white pepper powder Instructions: 1. Chop the chicken into pieces. It's recommended to chop them into smaller pieces for better flavor absorption. Marinate with rice wine, soy sauce, and white pepper powder. 2. Cut the dried chili peppers into sections, shake off the seeds using a colander, then soak in warm water until softened. Soak Sichuan peppercorns in rice wine. 3. Mince the ginger and garlic. 4. After soaking, drain the dried chili peppers and coat them evenly with potato starch. 5. Heat a generous amount of oil in a wok. When bubbles form around chopsticks inserted into the oil, add the dried chili peppers. Don't stir immediately; let them set before gently stirring. Once the surface is slightly dry, remove them. 6. Add the chicken pieces and fry until golden brown and the moisture has evaporated. Remove and drain the oil. Increase the oil temperature over high heat and double-fry the chicken for about 30 seconds before removing and draining again. 7. Pour out most of the oil, leaving a small amount. Over low heat, sauté the minced ginger, garlic, and Sichuan peppercorns until fragrant. 8. Add the chicken pieces and dried chili segments. Season with salt, sugar, and soy sauce. Stir-fry quickly until well combined. Sprinkle with toasted white sesame seeds before serving. My parents love this dish, but due to their age and weaker teeth, it's quite chewy, so I haven't made it in a long time. That's why there are no photos. The process is a bit involved, but it's very satisfying to eat. If you're interested, feel free to try it yourself. Soaking the dried chilies softens them, preventing them from burning during frying. They can burn very easily, so besides soaking, coating them with starch is necessary. If you're unsure, you can skip frying them and just sauté them with the Sichuan peppercorns over low heat to release their aroma. The chicken needs to be fried until crispy for the best flavor. This dish isn't about a tender texture, so please consider carefully if you have young children or elderly individuals at home.

Three Cup Seafood 【Ingredients | Serves 3-4】 ・Mixed seafood 500g ・Garlic 6-8 cloves ・Ginger slices approx. 20g ・Scallions 2 stalks ・Chili peppers 1-2 ・Thai basil, a generous amount ・Sesame oil 1 tbsp ・Thick soy sauce (or dark soy sauce) 2 tbsp ・Rice wine 3 tbsp ・Rock sugar 1 tsp ・Water, as needed ・Cooking oil, a little 【Detailed Instructions】 1️⃣ Prepare the Seafood Rinse the mixed seafood thoroughly. Blanch it quickly in boiling water. Once the seafood changes color and slightly firms up, remove it. Don't overcook it, or it will become tough when braised later. 2️⃣ Sauté Ginger and Garlic Add a little cooking oil to the pan. Add ginger slices and garlic, and sauté slowly over medium-low heat until fragrant. When the garlic turns golden brown and the edges of the ginger slices are slightly charred, the aroma will be more pronounced. This is key to delicious Three Cup dishes. 3️⃣ Add the Three Cup Sauce Add a little sesame oil, then add the thick soy sauce, rice wine, rock sugar, and an appropriate amount of water. Bring to a slight simmer to let the savory, winey, and sweet flavors meld together. 4️⃣ Braise the Seafood Add the blanched mixed seafood and stir-fry over medium heat, ensuring the seafood absorbs the sauce evenly. Cook until the sauce has slightly reduced. No need for long simmering; this preserves the seafood's tenderness. 5️⃣ Add Aromatics Finally, add the scallion segments, chili peppers, and Thai basil. Stir-fry quickly to combine. Turn off the heat once the Thai basil releases its aroma. Serve hot.

Ingredients: 1 chicken breast, 3 cloves garlic (sliced or minced). Marinade: 1 tbsp soy sauce, 1 tsp rice wine, 1/2 tsp tapioca starch (or potato starch) (mixing this in helps keep the chicken tender). Seasoning: Black peppercorns to taste, a pinch of salt. Instructions: 1. Cut the chicken breast into bite-sized pieces or slices. Mix with marinade ingredients and let it sit for 10 minutes. 2. Heat oil in a pan. Sauté the garlic slices until fragrant, then add the marinated chicken breast. 3. Stir-fry over high heat until the chicken surface turns white, then sprinkle with black peppercorns. 4. Cook until the chicken is fully done (about 3-5 minutes). Taste and add a little salt if needed before serving.

Ingredients: Onion, Eggs, Salt, Soy Sauce Instructions: 1. Slice the onion into shreds, and beat the eggs. 2. Heat a generous amount of oil in a pan. Pour in the beaten eggs and let them set slightly. Once the edges turn golden brown, flip them. You can then break the egg into pieces with a spatula and set aside. 3. Using the remaining oil in the pan, add the sliced onions and stir-fry over medium-low heat until they turn slightly golden brown. Then, add the cooked eggs, salt, and soy sauce, and stir-fry until well combined. Our family likes to add a bit of soy sauce; it not only makes the color look nicer but also adds a rich aroma. If you prefer your eggs to be softer, you can remove them when they are half-cooked. I personally like a stronger caramelized flavor.

Purple Sweet Potato Xi Ban Ingredients Purple sweet potato 250g Glutinous rice flour 150g All-purpose flour 150g Granulated sugar 70g Active dry yeast 3g Warm milk 150g Corn oil 25g Banana leaves 10 pieces (10x10cm) Edible oil 10g (for greasing hands and leaves) 1️⃣ Peel and slice the purple sweet potato, steam for 15 minutes until tender, then mash into a fine purple sweet potato puree while hot. Wash and dry the banana leaves, cut them into 10cm squares, and brush a thin layer of oil on the surface. 2️⃣ In a large bowl, combine the purple sweet potato puree, granulated sugar, active dry yeast, and all flours. Mix well. Gradually add the warm milk, stirring with chopsticks until a crumbly mixture forms. 3️⃣ Knead by hand to form a preliminary dough, which will be slightly dry and firm at this stage. Add the corn oil, then knead and rub repeatedly on a cutting board, like washing clothes, until the dough becomes smooth, soft, and no longer sticky. 4️⃣ Roll the dough into a long log and divide it into portions of about 60g each. Lightly grease your hands to prevent sticking, roll each portion into a ball in your palm, then gently flatten it and place it on a prepared banana leaf. 5️⃣ Place the shaped Xi Ban into a steamer, cover with the lid, and let it proof in a warm place for about 30 minutes, or until it has visibly increased in size by 1.5 times. 6️⃣ Place the steamer into a pot with cold water. Bring the water to a boil over high heat, then reduce to medium heat and continue steaming for 15 minutes. Do not open the lid immediately after turning off the heat! Leave a small gap in the lid to release steam, let it sit for 5 minutes, then slowly open it. This prevents the Xi Ban from shrinking or wrinkling due to sudden temperature changes.

Ingredients: Pickled long beans, minced pork, garlic, chili, salt, sugar, soy sauce, rice wine Instructions: 1. Wash the pickled long beans to remove excess salt from the surface, trim the ends, and chop them into small pieces. Smash the garlic and mince the chili. 2. Heat oil in a pan, sauté garlic and chili until fragrant. Add the minced pork and stir-fry until it breaks apart. Add rice wine to remove any gamey smell. 3. Add the chopped pickled long beans and stir-fry evenly until cooked. Season with sugar, salt, and soy sauce, then stir-fry again until well combined. Serve. Adding sugar is to prevent the pickled long beans from being too salty. You need to taste and adjust the salt because after washing, you might worry it's not salty enough.

Crispy Fried Pork Ribs [Ingredients] ・Pork ribs or spare ribs 600g ・Sweet potato starch, appropriate amount ・1 egg ・Minced garlic, appropriate amount ・2 tbsp soy sauce ・1 tsp salt ・1 tsp five-spice powder ・A pinch of white pepper ・1 tbsp rice wine ・1 tsp sugar ・2 tbsp water ・Cooking oil, appropriate amount [Instructions] 1️⃣ Marinate the ribs Cut the pork ribs or spare ribs into bite-sized pieces, wash, and drain. Add salt, soy sauce, minced garlic, five-spice powder, egg, white pepper, rice wine, sugar, and water. Mix well with your hands, ensuring the marinade coats each piece of rib thoroughly. Marinate for at least 1 hour. If you have enough time, marinate longer in the refrigerator for a richer flavor. 2️⃣ Coat with sweet potato starch Add sweet potato starch to the marinated ribs and mix until each piece is evenly coated. Don't coat too thickly. A thin layer will result in a crispy crust. Too much coating can make it hard and shell-like. 3️⃣ Fry at medium temperature until cooked and fragrant Pour enough oil into a pot. When the oil temperature reaches about 170°C (340°F), add the ribs. Don't stir immediately after adding them. Let the outer coating set first, then slowly fry until the surface turns golden brown. Frying too many at once can lower the oil temperature, causing the ribs to absorb more oil. Frying in batches will yield better texture. 4️⃣ Increase heat to crisp and drain oil Once the ribs are cooked, turn up the heat to increase the oil temperature slightly. Return the ribs to the pot and fry quickly to remove surface moisture and excess oil. Fry until the exterior is golden and crispy, then remove and place on absorbent paper to drain excess oil.

Shrimp 100g Cooked edamame 30g 1 Onion 2 Eggs 10g Unsalted butter Shrimp Marinade: 1g Minced ginger 1/4 tsp Salt 1. Wash and pat dry the shrimp, then marinate. / Dice the onion. 2. Heat a pan with a little oil over medium-low heat. Sauté the onion until translucent, then push to the side. Add the shrimp 🍤 and cook until slightly changed color. Add unsalted butter, edamame, and eggs, then stir-fry evenly. Season and sprinkle with black pepper to finish ✅

Ingredients: Pork intestines (duodenum), old ginger, young ginger, soy paste, rice wine Instructions: 1. Trim excess fat from the intestines with scissors and wash them clean. 2. Slice the old ginger, julienne the young ginger. 3. Place the intestines in a pot, add ginger slices, rice wine, and water. Use plenty of water. Bring to a boil, then simmer on low heat for 40 minutes. 4. Mix the julienned ginger and soy paste to make a dipping sauce. Cut the cooked intestines into shorter pieces with scissors. Some people clean the inside, but I personally don't. Pork intestines are the front part of the small intestine, and the white powdery substance inside is undigested grains or feed. Because it contains this semi-digested powdery mixture, it gives a unique 'powdery tender' texture when heated and solidified. Of course, this depends on personal perception. When selecting intestines, you can ask the vendor to cut a piece for you. If the inside is a yellow paste, don't buy it, as it will be bitter. You should buy ones with a white paste.

[Quick Banana Bread] No need to turn on the stove, you can make it with a rice cooker! Ingredients Ripe Bananas: 3 Eggs: 2 Granulated Sugar: 50g Cooking Oil: 2 tbsp Cake Flour: 150g Baking Powder: 1 tsp Salt: 1/4 tsp Instructions 1. Mash and Mix Eggs Mash bananas with a fork. Mix eggs and sugar, whisking until the sugar dissolves. 2. Combine Wet Ingredients Add mashed bananas, oil, and salt to the egg mixture and stir well. 3. Sift Dry Ingredients Sift in cake flour and baking powder, and gently fold with a spatula until just combined (do not overmix to avoid developing gluten). 4. Pour into Mold Pour the batter into the greased inner pot of the rice cooker and tap gently a few times to release air bubbles. 5. Bake and Cool Select the 'Cake' or 'Cook' function and bake for about 40-50 minutes. Insert a toothpick into the center; if it comes out clean, it's done. Let it cool before removing from the mold. Tips Banana Selection: Be sure to choose ripe bananas with black spots on the peel for maximum sweetness! Sugar Adjustment: You can adjust the sugar amount based on the sweetness of the bananas, but it's not recommended to omit it entirely.