Broth

I remember the first time I had clam soup, it was incredibly flavorful. Just seeing the tender white clams in the broth was enough to whet my appetite. When I asked my grandmother who lived by the sea how to cook clams deliciously, she shared a variety of methods like stir-fried clams, steamed clams, and spicy clams, making my mouth water. Among all these ways to prepare clams, my favorite is still the clam soup I had for the first time.How to Cook Clams Deliciously: Home-Style Clam SoupIngredients300 grams of clams, 1/2 yellow pepper, 1/2 green pepper, ginger, salt, cooking wine, sesame oil (all in appropriate amounts).Cooking Method1. Clean the clams; shred the ginger and set aside; remove the seeds from the peppers, clean them, and slice them into strips.2. Heat a small amount of sesame oil in a pot, add the green and yellow pepper slices and stir-fry briefly. Add an appropriate amount of water and bring to a boil.3. Add the clams, ginger shreds, salt, and cooking wine, and cook until the clam shells open. Switch to low heat and cook for about 2 more minutes before turning off the heat immediately.The Secret to Cooking Delicious Clam SoupWhen…

The dry pot is a cooking method that, compared to hot pots and soup pots, has less broth, is stir-fried, and has a strong flavor. It originated in the Sichuan-Chongqing region and is one of the classics of Sichuan cuisine. Among them, famous dishes like dry pot duck feet and dry pot rabbit are highly ordered in many dry pot restaurants. However, today we will introduce another type of dry pot dish: how to make dry pot shrimp.How to Make Spicy Dry Pot ShrimpIngredients PreparationShrimp, potatoes, 1 large scallion, 1 green pepper, spicy sauce, dried chili peppers, ginger and garlic, and an appropriate amount of Sichuan peppercorns.Steps1. Chop the scallions and celery into segments, cut the dried chili peppers into pieces, and mince the ginger and garlic.2. Remove the intestinal vein from the shrimp, wash them, and marinate them with salt, soy sauce, and cooking wine for a while.3. Fry the cooked potatoes in oil until they resemble French fries.4. Fry the shrimp in oil and then remove them.5. Stir-fry all the vegetables except the potatoes in a pan and then remove them.6. Heat up more oil in a pan, turn to low heat, add three tablespoons of chili sauce…

Mutton can be prepared in many ways, but the most common is stewing. The greatest advantage of stewing mutton is that it preserves the nutritional components of the meat to the maximum extent, allowing you to enjoy both the meat and the broth. After stewing, the mutton broth is very nutritious and an excellent tonic for the body. This article will introduce a complete guide to stewing mutton.Complete Guide to Stewing Mutton: Clear-Stewed MuttonIngredients500 grams of mutton loin. 2 sections of scallion, 4 cloves of star anise, 15 grains of Sichuan pepper, 2 slices of ginger, 100 grams of soy sauce, a little salt, a little flour sauce, 10 grams of clear oil, 10 grams of cooking wine.Preparation Method1. Clean the mutton and cut into 4 cm cubes.2. Boil water in a pot, blanch the mutton with boiling water, remove, and drain off the water.3. Over high heat, add base oil, sauté the star anise, then add scallion, ginger, and flour sauce, stir-fry the flour sauce until cooked.4. Add the mutton and stir-fry a few times, add cooking wine and soy sauce, season with salt, and add an appropriate amount of water.5. Wrap the Sichuan pepper in cheesecloth and add…

The process of making rice balls may seem very simple, but there are still many things to note. The most important part of making rice balls is the attention to detail. So how do you make the best-tasting rice balls? What are the important details? Next, the editor will share with you a step-by-step guide on how to make rice balls!How to Make Spinach and Bacon Rice BallsIngredients PreparationBacon, rice, chicken broth, spinach, sesame oil, crushed nori, salt, monosodium glutamate (MSG), sesame seeds.Method and Steps1. Wash the rice and steam it with chicken broth until cooked and set aside. 2. Wash the spinach and blanch in boiling water with a little salt. Cool under running water, squeeze out the excess moisture, and chop finely. 3. In a bowl, mix the chopped spinach with MSG and sesame oil. Add the steamed rice, crushed nori, and sesame seeds, and mix well. 4. Put on disposable gloves and shape the mixed rice into rice balls. 5. Wrap the rice balls with bacon and pan-fry for five minutes before serving.Tips1. Rice cooked in chicken broth tastes better than rice cooked in plain water. 2. When frying, start by searing the overlapping ends of the…

Speaking of oil green vegetable with shredded pomfret and black beans, it's truly hard to resist. It is a famous Han dish, a perfect example of a dish that is "outstanding in color, aroma, and taste." As can be inferred from the name, its main ingredients are shredded pomfret in black bean sauce and oil green vegetable, a combination that creates a delicious spark.Method 1 of Making Oil Green Vegetable with Shredded Pomfret and Black BeansIngredients PreparationOil green vegetable, canned pomfret, scallion, ginger, garlic, cooking oil, sesame oil, broth, cooking wine, black beans, fine salt, sugar, monosodium glutamate.Cooking Steps1. Wash the scallions and chop them into scallion ends; wash the garlic and chop it into garlic ends; wash the ginger and chop it into ginger ends.2. Wash the oil green vegetable and cut it into approximately ten-centimeter-long segments, then blanch it in boiling water and remove it.3. Place oil in a pan, once hot, add the scallion, ginger, garlic, and black beans, stir-fry until fragrant.4. Then add broth and other seasonings, bring to a boil, and add the pomfret.5. Finally, pour it over the oil green vegetable and drizzle with an appropriate amount of sesame oil.Cooking TipsThe time for blanching…

Has anyone seen places where Kung Pao Chicken is written as Kung Bao Chicken? This is due to a lack of understanding of the dish's origins and the assumption that it involves quick stir-frying. As for the specific origins, I won't go into too much detail, only mentioning that "Kung Pao" is a shortened name of an ancient official title, given in honor of the dish's founder. Different people have different understandings of how to make Kung Pao Chicken. If you want to know how to make delicious Kung Pao Chicken, please refer to the following comprehensive guide on making Kung Pao Chicken.Authentic Kung Pao Chicken RecipeIngredients PreparationChicken thigh meat, peanuts, dried red chilies, egg white, vinegar, chicken broth, water starch, peanut oil, doubanjiang (fermented broad bean and chili paste), soy sauce, salt, sugar, white pepper powder.Method Steps1. After buying chicken thighs, remove the bones, skin, and membranes, then dice and wash them.2. In the diced chicken thighs, add egg whites, salt, white pepper powder, rice wine, mix evenly, then add a little starch and mix again. Drizzle with some peanut oil, mix, and freeze for a while.3. Cut scallions into small round pieces, snip the dried chilies, and mince…

Mutton Stewed Sá (locally pronounced as "sá" by the Hui people), is a traditional Hui breakfast food in Daming County. NameMutton Stewed Sá CategorySpecialty Cuisine OriginHebei Province - Handan City - Daming County Mutton Stewed Sá (locally pronounced as "sá" by the Hui people), is a traditional Hui breakfast food in Daming County. It is made by pouring a thick, rich “wheat berry” broth over mutton stew and then soaking it with steamed buns or baked flatbread, resulting in a rich aroma and excellent meat flavor when eaten. Sales start every autumn and stop by summer.