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Every time I see the vibrant green spinach, I just can't resist the urge to eat it. Spinach is a nutritious natural green vegetable that not only tastes delicious but also pairs well with other ingredients, and it looks great on the plate. Below are some recipes for spinach dishes!How to Make Spinach with Shredded TofuIngredients:Tofu skin, spinach, salt, vinegar, chicken essence, garlic, dried chili peppers, oil.Instructions:1. Wash the tofu skin and then cut it into thin shreds.2. Wash the spinach and prepare it.3. Bring water to a boil, add the tofu shreds to blanch them, then remove and drain the water.4. Blanch the spinach, remove it, let it cool, and cut it into small pieces.5. Mix the tofu shreds and spinach together, adding minced garlic.6. Add an appropriate amount of salt, chicken essence, vinegar, and freshly fried chili oil. Mix thoroughly.How to Cook Spinach with EggsIngredients:A bunch of spinach, 2 eggs, salt to taste, garlic to taste, olive oil to taste.Instructions:1. Wash the spinach and cut it into small pieces; wash the garlic and mince it; beat the eggs and set aside with a little salt.2. Blanch the spinach in boiling water, remove it, and drain the water.3. Heat…

Kung Pao Chicken, one of the most representative dishes of Sichuan cuisine, is widely available and loved by people across China and around the world. The main ingredients include chicken breast, roasted peanuts, Sichuan peppercorns, dried chili peppers, and more, resulting in a dish that is sweet, spicy, and savory with rich layers of flavor. The chicken pieces are attractively red, sour and spicy, the chicken meat is tender, and the peanuts are crispy and delicious. No matter how you eat it, you won't get tired of it, making it an excellent dish to pair with rice. However, there are certain techniques to make Kung Pao Chicken taste even better.Click to see more:New Year's Eve Dinner RecipesAbout the Dish: Kung Pao ChickenKung Pao Chicken was created by Ding Baozhen, a native of Zijin, Guizhou, who served as the governor of Sichuan. He invented this dish during his tenure as governor, and it has been passed down to this day. According to the county annals of Zijin, when Ding Baozhen was young, he accidentally fell into the water and was rescued by a family near a bridge. After becoming an official, he remembered this incident and went to thank them. The…

Last week, Amiao brought back a chicken, which we weren't ready to eat immediately, so we kept it on the balcony. Unfortunately, it started crowing very early every morning, causing complaints from our neighbors. As a result, Ali arrived with a knife in hand, which scared Amiao. "I suggest, Amiao, that we slaughter this chicken and eat it since the noise is bothering everyone. I'll go ahead unless you have any objections." How to Make Home-Style Stir-Fried Chicken Ingredients Preparation Chicken, coriander as needed, ginger, light soy sauce, star anise, yellow bean paste, Sichuan pepper, cooking wine, oyster sauce, green onion. Cooking Steps 1. Clean the chicken and cut into pieces; slice the ginger and cut the green onion into sections. 2. Soak the chicken pieces in water, changing the water several times to remove blood. 3. Drain the chicken, then mix with sliced ginger, green onion sections, light soy sauce, cooking wine, and oyster sauce. Marinate for 30 minutes. 4. Heat oil in a pan, add Sichuan pepper and fry until fragrant, then remove the pepper. 5. Add sliced ginger, star anise, and yellow bean paste to the pan and stir-fry until fragrant. 6. Add the marinated chicken and…

Dry pot chicken is a specialty from Sichuan, China, which fully embodies the region's characteristics of being numbing, spicy, fresh, and fragrant. The main ingredient is chicken, complemented by nutritious vegetables; even though peppers are not the main dish, they play a significant role in the preparation of dry pot chicken.A Little Story About Dry Pot ChickenDry pot chicken is a signature dish from Sichuan. The people of Sichuan are very hospitable and will always entertain guests with their best cuisine, and dry pot chicken is one such dish. Authentic dry pot chicken is so deliciously spicy that it's hard to stop eating once you start, and it has a unique way of being eaten – stir-fried while you eat it.How to Make Dry Pot ChickenIngredients Needed800 grams of rooster, 100 grams of celery, 50 grams of chili peppers, 15 grams of fermented black beans, 30 grams of doubanjiang (fermented broad bean and chili paste), 40 grams of scallions, 3 grams of monosodium glutamate, 4 grams of white sugar, 10 grams of sesame oil, 5 grams of Sichuan pepper, 5 grams of five-spice powder, 25 grams of ginger, 150 grams of lard, 3 grams of chicken essence, 15 grams of…

I recently learned how to make vermicelli and got so excited that I made a lot of it. I have had to eat it several times, so I looked up various ways to cook it. Today, I am making chicken with vermicelli because I had some chicken wings left over from yesterday when I made coke chicken wings.Home-style Chicken with VermicelliIngredients:1 pound of chicken, an appropriate amount of steamed bun, 120 grams of vermicelli, a small amount of green pepper, scallions, ginger, garlic, star anise, cooking wine, green onion, dark soy sauce, coriander, oil, broth.Steps:1. Slice the scallion, mince the garlic, cut the green onion into segments, dice the red pepper, and cut the dried chili into small pieces;2. Heat oil in a pan, add the scallion, ginger, garlic, and star anise to stir-fry until fragrant, then add the chicken and stir-fry for 5 minutes;3. Once the surface turns yellow, add cooking wine, dark soy sauce, light soy sauce, broth, salt, chicken essence, sugar, mix well, and simmer for half an hour;4. Soak the vermicelli in warm water until softened. Heat oil in a pan, fry the steamed buns until golden brown, and remove;5. Add the softened vermicelli to the…