Boiling

Homemade Methods for Making Pickled Chicken Feet: Preparation and Cooking Instructions Pickled chicken feet originated in Chongqing and are a unique Han Chinese specialty snack, classified under Chongqing cuisine. They are well-known for their sour and spicy taste, resilient skin, and fragrant meat. Pickled chicken feet are enjoyed both at formal events and by ordinary people. This dish has the benefits of stimulating appetite and promoting blood circulation. The preparation process is quite meticulous to ensure that the spiciness of the pickled peppers infuses into the chicken feet. Authentic pickled chicken feet are full-bodied and white, with the bones and meat having a distinctive aroma when chewed, enhancing one's appetite significantly. Method One for Homemade Pickled Chicken Feet Pickling Tools: Large glass bowl or other large container Ingredients: One pound of good-quality chicken feet, half a lemon, half an onion, three celery stalks, two bottles of wild chili peppers (also known as bird's eye chilies), fresh Sichuan pepper, cassia bark, star anise, white pepper powder, garlic, old ginger, other vegetables (such as carrots, leek segments, etc., any crunchy vegetables will do) 1. Slice the lemon and the onion, and bruise the celery stalks. 2. Bruise the old ginger and garlic…

Abalone is a traditional delicacy in China, classified as one of the precious mountain and sea products. With the development of marine farming, abalone is no longer out of reach and is now widely available for purchase. However, to enjoy abalone, wouldn't it be great to learn a few recipes?Cleaning Abalone1. Soak dried abalone in cold water for 48 hours, then place in boiling water for 6 hours, and brush off the sand.2. Soak the abalone in cold water for 4 hours, then in hot water for another 4 hours. Place it in boiling water and repeat several times until the abalone has expanded. Brush and clean to remove hard parts.3. Use a knife to separate the shell from the meat, clean thoroughly, remove the intestines, and wash with salt.Steamed AbaloneIngredients:300 grams of abalone, ginger, scallions, soy sauce, oyster sauce, sugar, cooking wine, salt, and cornstarch.Method:1. Clean the abalone meat and place it back in the shell on a plate.2. Shred the ginger and scallions, sprinkle cooking wine and ginger over the abalone.3. Steam for 5 minutes and remove from the heat.4. Mix sugar, soy sauce, cornstarch, oyster sauce, and salt to make a sauce.5. Heat oil in a pan…

Gamy fish, also known as yellow catfish, yellow bone fish, or colloquially referred to by dozens of names, is scientifically known as the yellow catfish. Recently, it has been commonly used in a dish called Stewed Tofu with Gamy Fish. The combination of tofu and fish, when stewed together for several boils, easily blends the freshness of the fish broth with the tofu.Stewed Tofu with Gamy FishIngredients PreparationGreen onion, white tofu (in moderation), ginger slices, gamy fish, white pepper powder.Method Steps1. Clean the gamy fish after slaughtering, drain the water. Cut the green onion and scallions into segments; slice the ginger.2. Cut the tofu into small cubes and soak them in salted water for 5 minutes.3. Place a pot over heat, once the oil is hot, add the gamy fish and fry until golden on both sides. Then add the green onion segments and ginger slices to release their aroma.4. Pour in boiling water, add a little white pepper powder to remove the fishy smell, bring to a boil over high heat then reduce to low heat.5. Cover and simmer for half an hour until the broth turns milky white, then add the drained tofu and simmer for another 5…

Bean sprouts always win our hearts with their cute shape, but what we truly love is their delightful taste—we can never get enough of it. Not only that, but bean sprouts paired with other ingredients also serve as a great helper for healthy weight loss. Let's take a look together!Spicy and Sour Mung Bean Sprouts RecipeIngredients PreparationMung bean sprouts, carrot, oil, salt, chicken bouillon, dried chili peppers, scallions, vinegar, green pepper.Method and Steps1. Wash the mung bean sprouts, remove the roots, and drain the water.2. Pour the prepared mung bean sprouts into boiling water to blanch them briefly.3. Then fish them out, rinse with cold water, and drain the water; set aside.4. Wash the carrots and green peppers and cut them into thin strips.5. Chop the dried chili peppers and scallions; heat oil in a pan, add the chili peppers and scallions, and stir-fry until fragrant.6. Add the carrot and green pepper strips to the pan and stir-fry until soft.7. Add the mung bean sprouts, stir-fry, and pour in an appropriate amount of vinegar.8. Finally, add an appropriate amount of salt and chicken bouillon, stir-fry evenly, and serve.Stir-Fried Mung Bean Sprouts RecipeIngredients Preparation300g mung bean sprouts, 100g leeks, oil, salt,…

The main ingredient for braised pork ribs is, of course, pork ribs, and you can add whatever accompaniments you like according to your own preferences. There are many ways to cook them, and I'm sure many people have made them before. However, as a food enthusiast, sometimes due to environmental and tool limitations, making braised pork ribs can be quite troublesome – willing but unable. Below, the editor will explain how to make braised pork ribs using an electric pressure cooker, as well as some precautions, so that all food enthusiasts can enjoy the deliciousness to their heart's content.How to Make Braised Pork Ribs in an Electric Pressure CookerIngredients PreparationPork ribs, green onions, Sichuan pepper, star anise, bay leaves, cassia bark, dried chili peppers, cooking wine, dark soy sauce, sugar, salt.Method and Steps1. Clean the pork ribs thoroughly and cut them into small pieces.2. Blanch the pork rib pieces in boiling water to remove any blood residue, then rinse with cold water and drain.3. Cut the green onions into sections, slice the ginger, peel the garlic cloves, and set aside.4. After turning on the electric pressure cooker, add a little oil. Once the pot is hot, put in the cleaned…

In the vast world of tea, white tea stands out with its unique freshness and elegance, much like a tranquil recluse hidden amidst lush greenery. It requires no elaborate embellishment; just a pot of boiling water to reveal its purest essence. However, there are some misconceptions about brewing white tea, particularly the notion that it needs to be steeped for a long time to develop flavor. This not only misunderstands the true nature of white tea but can also ruin its inherent grace. Let's delve into the proper way to brew white tea, ensuring every cup is at its best. I. The Elegance of White Tea: The Art of Quick Brewing White tea, in its natural state with minimal processing, retains the most original aroma and taste of the leaf. High-quality white tea has a fresh fragrance, a sweet taste, and a lingering aftertaste. The correct brewing method not only awakens the inner charm of white tea but also prevents it from becoming bitter. Boiling water and quick brewing are key to releasing the essence of white tea. It's like an instant symphony where the leaves and water meet briefly to create the most harmonious melody. Incorrect prolonged steeping, however,…

The chestnut ingredient can be difficult to peel if you don't know the method. What is commonly seen on the streets is candied chestnuts, but boiled chestnuts also have a good taste. By making a cut beforehand, the shell can be easily removed after boiling, making it less laborious.How to Boil Chestnuts: Shelling Raw Chestnuts1. Microwave Method: Cut a slit in the chestnut with scissors and microwave for half a minute. This makes peeling easy, and it is essential to make a cut.2. Hot Water Soaking: After washing the chestnuts, add salt and soak them in boiling water for 5 minutes. Then cut and peel the shells.3. Sun Drying Method: Place raw chestnuts in direct sunlight for one day. The shells will split open automatically, making it easier to remove them.How to Boil Chestnuts: Plain BoilingIngredients PreparationAppropriate amount of chestnuts, water.Method Steps1. Clean the chestnuts and make several cuts at the conical end using a knife.2. Place them in a pot and add enough water to cover the chestnuts.3. Boil for about 20 minutes. Once done, the shells can be peeled off easily for consumption.How to Boil Chestnuts: Sugared ChestnutsIngredients Preparation400 grams of chestnuts, 10 grams of sugar.Method Steps1. Wash…

Why is tea called tea? Actually, there are two main ways to refer to tea across the world, namely “tea” or “chai”. Tea originated from China about 4500 years ago. There were records documenting the medicinal use of the tea plant as early as the Shang dynasty (1500 BC). About the word “tea”: it's a beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis. At the beginning of its colonial period in the 16th century, Portugal was the first country to bring the habit of tea drinking to Europe. At the time, the Portuguese were involved in trade with Central China and Guangdong. The local word for tea there is “cha”, so the Portuguese adopted this way of calling it all across its other colonies, such as South America etc. Likewise, the word “chai” also entered Russia and the Arabic countries by way of foreign trading. At the end of 16th century during the Qing dynasty, China and Japan had declared a strict ban on maritime travel. Back when Zheng Chenggong (better known in the West by his Hokkien honorific Koxinga or Coxinga) hadn’t taken the island of Taiwan yet, it was full of…

The scientific name for Chinese cabbage is mustard greens, which have been a common delicacy on the Chinese dining table since their introduction from the Western Regions. There are many ways to prepare Chinese cabbage, and stir-frying is one of them. Today, our editor will introduce you to how to stir-fry Chinese cabbage.How to Select Chinese CabbageBefore learning how to stir-fry Chinese cabbage, let's take a look at how to select it. For leafy mustard greens, choose those with complete leaves that show no signs of yellowing or flowering. For hearted mustard greens, look for ones without softening in the petioles; the thicker the petioles, the better. Mustard greens are not prone to spoilage and can be stored in the refrigerator for about two weeks if wrapped in paper.A Simple Method for Stir-Frying Chinese CabbageIngredients60 grams of Chinese cabbage, 6 grams of carrot, 10 grams of minced meat, an appropriate amount of oil, 1 small spoon of sweet flour sauce, a little ginger, and a little salt.Method1. Cut the Chinese cabbage into pieces and the carrots into thin slices. Blanch them in boiling water, drain the water, add a little salt, mix well, and then plate them. 2. Mix the…

Sour rice noodles are an indispensable dish on the Mid-Autumn Festival dinner table for some people in Shangsi. If you're intrigued by this unique flavor, you might want to give it a try when you have the chance. After purchasing sour rice noodles and scalding them with boiling water once, serve them in a bowl, top with minced meat, mix with your favorite sauce, and enjoy their smooth texture, distinctive aroma, and refreshing taste. NameShangsi Sour Rice Noodles CategorySpecialty Cuisine OriginGuangxi Zhuang Autonomous Region - Fangchenggang City - Shangsi County Every year on the 14th day of the seventh lunar month and during the Mid-Autumn Festival, besides slaughtering chickens and ducks, people in Shangsi also make traditional folk food, sour rice noodles, to celebrate the holiday. The preparation of sour rice noodles takes a relatively long time, requiring soaking rice for a week in a container covered with banana leaves, with the water changed twice daily. This natural fermentation process produces a natural sour flavor. Then, the soaked rice is mashed into sour rice noodles that can be stored for five or six days without molding.After purchasing sour rice noodles and scalding them with boiling water once, serve them in…