Taste life, don't miss out on delicious food. Food, beyond price tags, whether it's luxurious seafood delicacies or simple street snacks, all contain unique charm.
True cuisine lies in the harmony of the soul, it is the bite you love. Explore carefully and enjoy slowly, every dish hides a unique flavor story. Just like shaping life, when making delicious food, it is important to use authentic ingredients, carefully select, and not criticize food based on personal taste. Only by cooking with care can one unleash the ultimate feast of taste.
Nowadays, people's love for food has sublimated, pursuing the quality of life. The pursuit of color, aroma, and taste has elevated food to art. In this fast-paced world, let's share the essence of delicious food from all over the world, so that you who are far away from home can also taste all the delicious food in the world at home, and comfort the deep homesickness.
The beef, interwoven with garlic and cumin, awakens the memories of the taste buds.
Select 300 grams of tender and smooth beef tenderloin, paired with 4 full cloves of garlic, 2 slices of ginger, and 2 green onions, and sprinkle a pinch of white sesame seeds to add a touch of richness to the culinary journey.
In terms of seasonings, we use a perfect blend of pepper, cumin, and chili, as well as moderate amounts of salt, soy sauce, oyster sauce, and cooking wine to create the soul flavor of the meat. The curing process only takes 20 minutes, allowing the beef to fully absorb the essence of spices.
Cut finely minced garlic, ginger, and scallions, and wait for the fragrance to bloom in the pot. Heat these ingredients in hot oil until fragrant, then add pre marinated beef and stir fry until each slice is fully cooked and tempting.
Finally, sprinkle half a spoonful of cumin and chili with enthusiasm, then stir fry with shiitake mushrooms and rapeseed to make each bite full of layers. Enjoy this spicy and tempting beef tenderloin dish!
**The ingredients required for the secret mushroom and rape Kwai cooking * *: 5 mushrooms, 5 young green rape, a little salt, and three cloves of fragrant garlic. The steps are as follows: carefully clean the small rapeseed, separate the leaves, and gently cross cut the vegetable core.
Mushrooms also need to be washed, the stems removed, sliced thinly, and garlic cloves sliced for later use. Cool the oil in the wok, saut é the garlic slices until fragrant, then add the mushrooms and stir fry. If you want it to be cleaner, blanch it quickly in hot water and add some salt to enhance the flavor.
After the shiitake mushrooms are fully cooked, add small rapeseed and stir fry over high heat until the rapeseed turns bright and colorful. Finally, sprinkle an appropriate amount of salt, stir fry evenly, remove from the pot, and the delicious shiitake mushrooms and rapeseed are ready!
Challenge your taste buds! A bitter gourd, four slices of ginger accompany the fragrance, a chili pepper stirs passion, and four bundles of green onions add vitality. Mix 1/3 cup of dried fish with bean drum, a spoonful of sugar, oyster oil paste, monosodium glutamate, black vinegar, and a little salt and pepper to create a unique flavor.
Bitter gourd is cut into pieces after removing the cyst, and the bitterness is removed by boiling water. Small fish are soaked in dry water to remove their fishy smell. Stir fry together in a hot oil pan, add the prepared secret sauce, then pour in dried fish soaked in water, simmer over low heat for 10 minutes, allowing the broth to fully penetrate.
Uncover the pot lid, let the soup dry, and a spicy and delicious spicy stir fried dried fish is born, challenging your tongue to enjoy!
Taste Classic - Cold Salad with Preserved Fish and Pepper 1 First, soak the selected dried fish in clean water and wash them thoroughly to ensure that every strand is transparent and clean. Spicy peppers need to be carefully cleaned and cut into delicate strands to add a touch of freshness to this dish.
2. Mix the traditional flavor of the small dried fish with just the right amount of salt, monosodium glutamate, and vinegar, then sprinkle a unique strand of cooked chili flakes, and all the delicious flavors blend together in this moment.
Then, simply and carefully mix them together and put them on a plate. Finally, the exquisite combination of preserved fish and spicy peppers on that plate can trigger a mouth watering cold mix with just a gentle sprinkle.
This is a classic summer cold dish that retains the richness of cured fish while incorporating crispy chili peppers.
Brush the preserved fish lightly, cut it into strips, and wait for the rich aroma of steaming and cooking; Cold melon is cleanly cut and tempered with ice water to maintain its crispness. Cleverly blending secret seasonings - fine salt, flavor enhancing monosodium glutamate, sweet yet not greasy white sugar, slightly spicy millet chili, mellow Shaoxing wine, and finishing touch sesame oil, a rich and flavorful Beijing sauce flavor dish is interwoven with preserved fish and cold melon.
【 Fragrant Temptation 】 New Interpretation of Pig Leg Meat: Encounter between Tender and Smooth Fish Slices and Crispy Kidney Beans 1 Carefully selected pork leg meat, sliced into fine diced fish, paired with delicate scallion shreds, ready for a dance of taste buds; 2. Soak the diced meat in a mixture of cooking wine, oyster sauce, sesame oil, and a little salt, marinate it secretly for 20 minutes, and let the scallions accompany it quietly until the time is ripe; 3. The enthusiasm in the pot is overflowing. In the 7-minute hot oil, the diced fish is lightly added to the pot, sliding and dispersing until the color is tempting, and then elegantly "exiting"; 4. In the residual heat, add a special sauce - tomato sauce, oyster sauce, and sweet bean sauce. Simmer slowly over low heat to allow each diced fish to fully absorb the sauce aroma. Finally, add a touch of fragrant oil painting as the finishing touch, achieving a perfect ending.
This spicy fish fillet stir fried kidney beans is a dual enjoyment of taste and sight, with every bite full of surprises!
1. Let the black fungus enjoy a water bath SPA in advance, gently tear it off, put the small ones into the pot, cook them thoroughly, drain the water, and wait for good news. 2. Cut the pickled peppers and chopped scallions carefully, soak ginger and garlic powder, wash the dragon fish fillet, absorb the water, cut into small pieces for flavor, add seasoning partners one by one, and then drizzle with a little oil to marinate the unique flavor of the diced fish.
3. Wash the kidney beans, cut them into the same size as the diced fish, add salt and oil to the water, and let the green kidney beans dance and fly gently. After cooking, wait aside. 4. In a hot oil pot, reduce the heat and let the bean paste, pickled peppers, scallions, and garlic dance together, releasing a rich aroma.
5. Put the diced fish into the pot, and the color changes immediately. Add the cooked black fungus and kidney beans, and then add an appropriate amount of salt to make the taste more mellow. Finally, sprinkle with lush green onions, and a plate of spicy and delicious chopped peppers, onions, and stir fried squid is done!
A new interpretation of shrimp: the encounter between garlic and shrimp. Shrimp dance with garlic fragrance in a pot, slowly fry over low heat until golden brown, then add onions and green peppers, gently stir fry until the shrimp is fully cooked and slightly curled, and finally sprinkle with salt to enhance the flavor. The tempting taste of garlic shrimp is highlighted on the plate.
Tasting the Temptation of Fresh Fragrance: Secret Method for Making Garlic Shrimp 1 Exquisite selection of ingredients: Fresh prawns, paired with delicate garlic cloves, and embellished with green and red pepper colors, each bite is a dual enjoyment of visual and taste.
2. Culinary art: First, remove the whiskers and tails from the shrimp, cut them open, and cleverly arrange them on a plate. Chop the garlic, green pepper, and red pepper one by one, and carefully arrange them. 3. Stir fry technique: Slowly fry in hot oil, turn half of the garlic into a tempting golden color, turn off the heat and mix well, add half a spoonful of salt to enhance the flavor, and then evenly cover the shrimp to create a fragrant aroma.
4. Cooking essence: fondle with boiling water, leave the prawns in the steamer for six minutes, retain their original flavor, and finally sprinkle with crushed green and red peppers to add a little freshness.
5. The finishing touch in the pot: Quickly fry over high heat, pour hot oil over the shrimp, instantly lock in the deliciousness, and a dish of garlic prawns is completed, delicious and crispy. Equally tempting: Stewed with fresh crucian carp and smooth vermicelli, slowly simmered to create a rich soup base, each bite full of home flavor.
Taste the classic carp stewed vermicelli in this pot! 500g fresh crucian carp, washed and cleaned to remove dirt, undergoes a unique oil frying process, and both sides are golden and tempting. Paired with a spicy combination of dry red chili peppers, ginger, and Sichuan peppercorns, it ignites the passion of the taste buds.
Add soy sauce for freshness, stew with plenty of water to allow the noodles to fully absorb the broth, and add a little cooking wine to enhance the aroma. During the stewing process, the crucian carp slowly releases its delicious flavor. Simmer over low heat for 20 minutes, allowing time for the delicious flavor to brew.
Finally, add aged vinegar to enhance the overall taste, sprinkle with emerald green cilantro for a perfect finish. Enjoy this home cooked yet exquisite celery stir fried tofu skin together, satisfying every taste expectation of your taste buds.
A new interpretation of enhancing home style deliciousness: combining the refreshing taste of celery and tofu with the fresh aroma of shredded meat, carefully crafted at every step. Firstly, slice the celery and tofu skin finely to add color to the dish.
Marinate the shredded meat in advance with a secret seasoning (including salt, ginger, soy sauce, and cooking wine) to give it a deep texture. Stir fry shredded meat in hot oil until slightly cooked, leaving it tender and smooth; Next, in another pot, stir fry celery and tofu skin quickly, sprinkle a little salt to enhance the flavor, and finally blend the two perfectly. The one pot dish dish - oyster sauce tender tofu - is born, and the taste of home blooms in every bite.
A home cooked delicacy - Garlic flavored fried egg tofu 1. The selection is exquisite, with a tender and chewy tofu paired with a must-have green garlic to make your dining table more layered.
2. Cleverly cut the tofu into thin slices like cicada wings, while only half of the egg is needed. Gently beat the tofu until each slice is coated with egg liquid. 3. Carefully mixed, blending the richness of 25ml oyster sauce with the richness of 10ml braised soy sauce, and then adding an appropriate amount of water to make a uniform sauce, waiting for the passionate baptism of the next pot.
4. Fry slowly over low heat, and each piece of tofu dances gently in the pan until both sides are golden and tempting. 5. Finally, drizzle with pre mixed sauce and sprinkle with green onions to add a refreshing touch.
When the aroma of green garlic blends with the tenderness and smoothness of tofu, this garlic flavored fried tofu dish is a great success, simple yet delicious.
Spicy Temptation: Mix lean meat with dried celery 1 Mix carefully selected lean pork, crispy and fragrant dried pork, emerald green celery, and spicy Hangzhou pepper to create a unique flavor.
2. Wash celery and cut it into sections; Slice the dried garlic, chop the garlic into small pieces, cut the bell pepper diagonally for later use, and cook the pork until cooked before cutting it into thin slices. 3. Heat oil in the pot until 60% hot, then gently stir fry the pork slices over medium heat until slightly dry. Then add Pixian Douban Sauce, cooking wine, and Sichuan peppercorns, and stir fry together to create a golden and enticing color.
4. Increase the heat, put the dried pork into the pot, add a little soy sauce and white sugar, let the dried pork absorb the mellow aroma and dye it with an attractive color. 5. When the ingredients are fully blended, add Hangzhou pepper and celery, stir fry quickly, sprinkle an appropriate amount of monosodium glutamate for freshness, and you can complete this spicy and fragrant dish. Enjoy it on a plate, and every bite is satisfying.
Fresh and Refreshing Upgrade -500g Full Dried Bamboo Shoots Meets 100g Fat and Delicious Pork belly, Paired with Green Pepper and Unique Garlic Fragrance, Unlocking Home style Deliciousness in Three Simple Steps. Let the dried bamboo shoots absorb enough moisture first, and roll the pork in cold water to remove greasiness.
Subsequently, stir fry garlic cloves and minced peppers at the bottom of the pot, add dried bamboo shoots and a little salt to create a natural and delicious dish. Finally, the rich addition of oyster sauce, soy sauce, and cooking wine perfectly blends the pork with the dish, resulting in a freshly baked dish that is full of color, aroma, and flavor!
Spicy Shrimp Temptation Steps: 1 Remove the shell and wash the shrimp, and peel and cut the lotus root into pieces. 2. Bring hot water to a boil in the pot, quickly blanch the lotus root pieces, cool them down, and drain the water.
3. When the hot oil is about 6% cooked, add specially prepared tomato sauce, a little salt, and sugar, and stir to create a rich sauce. 4. Stir fry lotus root chunks and shrimp together, filling each piece with spicy sauce and making it delicious!
The tempting journey of shrimp: remove the shrimp back, remove the shrimp line, soak in a blend of cooking wine and ginger. Dancing in the pot, Sichuan peppercorns and chili release fragrance, ginger slices are fried until golden brown, sugar dissolves into red oil when heated, the passion of Douban sauce is added, and the richness of light soy sauce is added.
The fire serves, the shrimp dance, the scallions light up instantly, and the gentle touch of vinegar sublimates the temptation of every bite of spicy shrimp.
Cooking tip: A delicious journey of meeting fragrant pork trotters and taro. 700 grams of carefully selected pig trotters, paired with 30 grams of dried mushrooms and 200 grams of taro, bring rich taste layers.
15 grams of chili pepper, 20 grams of star anise, 1 tablespoon of five spice powder, and 2 slices of cinnamon leaves inject unique spice charm into this dish. 30 grams of sliced ginger, 8 milliliters of cooking oil, 20 milliliters of light soy sauce, 15 milliliters of dark soy sauce, 8 milliliters of Hakka rice wine, and 1 tablespoon of salt are cooked together to create a rich flavor.
Firstly, wash the pig trotters and blanch them in hot water for 2 minutes. Stir fry them with washed star anise, shiitake mushrooms, and cinnamon leaves, then add ginger slices and pepper segments. Subsequently, boil the pig trotters and spices over high heat, then reduce the heat and simmer slowly for 20 minutes to fully blend the flavors.
Next, peel off the taro and cut it into strips about 1 centimeter long. Gently spread them on the pig trotters, drizzle with a little soy sauce and salt, and simmer over low heat for 10 minutes to make the taro soft, sticky, and delicious.
Finally, place the pig trotters on top of the taro, sprinkle with emerald green onions for decoration, thicken with the remaining broth, and drizzle on the surface of the pig's hands. A delicious dish is ready, steaming hot and waiting for you to taste.
