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Mushroom and Chicken in a Silky Sauce
Mushroom and Chicken in a Silky Sauce, besides the main ingredients of mushrooms and chicken, places great emphasis on the word "silky." This silkiness is achieved through the generous use of water and cornstarch mixture, which not only makes the shiitake mushrooms and chicken tender but also helps the seasonings adhere better, enhancing the flavor.Steamed Mushroom and Chicken in a Silky SauceIngredients:400 grams of free-range chicken, appropriate amounts of oil and salt, rehydrated winter mushrooms, a small amount of wood ear fungus, appropriate amounts of scallions and ginger, an appropriate amount of water and cornstarch mixture, white pepper, egg.Instructions:1. Rehydrate the wood ear fungus and winter mushrooms, clean them, and cut into small pieces;2. Clean the chicken, cut it into chunks, and mix with salt, egg white, water and cornstarch mixture, shredded ginger, and white pepper. Toss with peanut oil to coat evenly;3. Mix the wood ear fungus, winter mushrooms, and chicken together. Place in a steamer that has come to a boil and steam over high heat for 12 to 15 minutes.Tips:The water and cornstarch mixture should be slightly more than usual when coating the ingredients to achieve a silkier texture.Sautéed Mushroom and Chicken in a Silky SauceIngredients:Chicken, winter… -
Char Siu Pork Ribs
The key to making char siu pork ribs lies in the initial marination. The quality of the char siu sauce directly determines whether you can make delicious char siu pork ribs later on. However, for a home-style version, the requirements aren't that high. Generally, the char siu sauce available in supermarkets is quite good. Of course, enthusiasts can also make their own char siu sauce.How to Make Char Siu Pork RibsEveryone says char siu pork ribs are delicious. A couple of days ago, I couldn't resist the call of my foodie instincts and made some. Well, now I'm really hungry.Ingredients Preparation300 grams of pork ribs, an appropriate amount of char siu sauce, 1 tablespoon of vegetable oil, half a bowl of water, 300 grams of Chinese greens, 1 small teaspoon of salt.Method and Steps1. Rinse the pork ribs clean, drain the water, then add the char siu sauce and mix evenly.2. Place them in a storage box, cover it, and refrigerate for more than three hours.3. Heat up the oil in a wok, add the marinated pork ribs and sauce, pour in the water, bring to a boil over high heat, then cover and simmer over low heat for 15… -
The Method of Stir-Frying Chinese Cabbage
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… -
Shangsi Sour Rice Noodles
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…
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