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All the Pu’er Tea Knowledge You Want to Know Is Here
For those just starting to learn about Pu'er tea, you may not know where to start, as many concepts, common knowledge, and terms related to Pu'er tea are unfamiliar. This is an article designed to help beginners quickly understand Pu'er tea. ◎What is Pu'er tea? Pu'er tea originates from the Lancang River basin in southern and western Yunnan. It is made from the fresh leaves of large-leaf tea trees in Yunnan, processed into various compressed teas through steaming and compression, and then aged over a certain period of time. Alternatively, it can be made by post-fermenting sun-dried green tea from large-leaf tea trees in Yunnan, resulting in compressed or loose Pu'er tea. ◎What is raw (sheng) tea? The large-leaf tea grown in Yunnan is processed through sun-withering and directly compressed into cakes, tuos, or bricks, which are referred to as raw cakes, raw tuos, and raw bricks. Uncompressed tea is called maocha (rough tea). ◎What is ripe (shou) tea? The large-leaf tea grown in Yunnan undergoes sun-withering followed by pile fermentation and is then compressed into cakes, tuos, or bricks, known as ripe cakes, ripe tuos, and ripe bricks. ◎How do you distinguish between raw and ripe Pu'er tea? There… -
Clam Meat Recipes
When it comes to clams, many might recall a certain text from school, but the delicious taste of clam meat is also well-known. Clams can be prepared in various ways, and to enjoy even more delicious clams, let's learn a few recipes. Wine-Steamed Clam Meat Recipe Ingredients: Clams, white wine, ginger, dried chili peppers, garlic, scallions, butter, water. Steps: 1. Place the clams in a basin and sprinkle with a little salt or sesame oil to help them expel any sand, then rinse them under running water. 2. Slice the ginger and garlic, and cut the chilies into segments. 3. Heat a small amount of cooking oil in a pot, add the ginger, garlic, and chilies, and sauté until fragrant. 4. Add the clams and immediately pour in the white wine. 5. The alcohol will heat up, evaporate, and ignite, removing the fishy smell from the clams. 6. Then add an appropriate amount of hot water and cook for a short while. Tips: The wine can also be replaced with spirits. If the clams don't expel their sand, you can blanch them for about 20 seconds. Clam Meat Steamed Egg Recipe Ingredients: Clams, eggs, cooking wine, chicken essence, salt, ginger,… -
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… -
Oyster Recipes
Oysters, also known as sea oysters or shell oysters, have very tender and succulent flesh and are rich in nutrients. They are famously referred to as "sea milk" due to their high protein content. There are many ways to prepare oysters in daily life, so why not give them a try.Steamed OystersIngredients:A suitable amount of oysters, oil, steamed fish sauce, minced garlic, cooking wine, chopped green onion, garlic chili sauce.Instructions:1. Clean the oysters thoroughly, including the shells, and set aside.2. In a wok, heat an appropriate amount of oil and fry the chopped green onion and minced garlic until fragrant.3. Add a little steamed fish sauce and some cooking wine, stir-fry evenly, and remove from heat.4. Place the cleaned oysters on a plate for steaming and steam over high heat for 5 minutes.5. After removing from the steamer, top with the prepared garlic mixture and garlic chili sauce.Oyster StewThis dish involves stewing oysters with pork and sauerkraut, giving it a somewhat Northeastern Chinese style.Ingredients:1000 grams of sauerkraut, 500 grams of oyster meat, 800 grams of pork, a small amount of star anise, a suitable amount of Sichuan pepper powder, a little olive oil, an appropriate amount of bone broth, a… -
Cooking Methods for Knife Fish
The term "knife fish" can refer to several types of fish, all sharing a similar slender, knife-like shape. Despite their long and thin bodies, these fish are versatile in the kitchen and can be prepared in various ways, including steaming, frying, baking, grilling, and braising. There are many more cooking methods for knife fish to explore beyond these. Here are a few examples: Cooking Method: Braised Knife Fish Ingredients: 300 grams of knife fish, an appropriate amount of flour, oil, scallions, ginger, cooking wine, white pepper powder, soy sauce, fish sauce, sugar. Steps: 1. Clean the knife fish and cut it into sections. Soak scallions and ginger in water for 10 minutes for later use. 2. Absorb the moisture from the knife fish with kitchen paper, then coat it with flour and fry until both sides turn golden brown. 3. Pour in the scallion and ginger water, add white pepper powder, fish sauce, soy sauce, sugar, and cooking wine, then bring to a boil over high heat. 4. Reduce the heat to medium-low and let it simmer until the sauce thickens. Sprinkle chopped scallions on top before serving. Tips: Ensure to remove the black membrane inside the belly of the… -
How to Cook King Crab
The king crab, also known as the emperor crab, is named for its massive size. It is also referred to as the "king of crabs." King crab is a delicacy on the dining table and can mainly be prepared by steaming or stir-frying. Due to its delicious flesh and high nutritional value, it is very popular. What are some ways to cook king crab? Let’s take a look!Nutritional Value of King CrabKing crab is rich in protein and various trace elements. For people recovering from serious illness, eating king crab can play an excellent nourishing role. Compared to ordinary crabs, king crab has more meat, making it very convenient to eat. If you have elderly people or children at home, you might consider buying king crab to enjoy.How to Cook King Crab: Scallion Oil King CrabIngredients1 king crab, appropriate amount of scallions and ginger slices, 1 sprig of cilantro, 1/2 red pepper, 10 grams of soy sauce, 6 grams of rice wine, 5 grams of sugar, 3 grams of white pepper powder, 100 grams of clear broth, and an appropriate amount of vegetable oil.Cooking Method1. Clean the king crab and remove the legs, using only the thicker part, totaling 6… -
How to Cook River Crabs
Chinese people have a long history of eating crabs, which are highly nutritious and extremely delicious. River crabs, also known as freshwater crabs or hairy crabs, are a common ingredient on the dining table. There are various ways to cook river crabs, each with its unique flavor, making them widely loved.How to Cook River Crabs: Steamed Crab Meat RollsIngredients Needed500 grams of river crabs, 100 grams of minced pork, 1 scallion, 1 piece of ginger, 1 teaspoon of chicken bouillon, 1 teaspoon of salt, 1 tablespoon of cooking wine, and an appropriate amount of starch.Cooking Steps1. Clean the crabs thoroughly, cook them, and remove the crab meat. 2. Chop the ginger finely. Cut the white part of the scallion into 2-inch-long sections, make a cut down the middle, and soak in water for ten minutes. 3. Remove the thin film from inside the scallion sections. 4. In the prepared minced pork, add cooking wine, ginger, salt, chicken bouillon, crab meat, and an appropriate amount of water. Stir in one direction until evenly mixed, then add a little starch and stir again. 5. Take an appropriate amount of filling and wrap it with the scallion strips. Steam over high heat for… -
Home-Style Steamed Perch Recipe
Perch is a freshwater fish that is rich in nutrients, particularly high in DHA, which is excellent for brain development, making it a rare brain-nourishing ingredient. The best way to cook perch while preserving its nutritional value is by steaming it. Whether you're looking to boost your brain power or simply enjoy a healthy meal, here's how to prepare home-style steamed perch.Home-Style Steamed Perch Recipe #1Ingredients:500 grams of perch, an appropriate amount of red and yellow peppers, salt to taste, monosodium glutamate to taste, 10 grams of scallion, 10 grams of ginger, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, white pepper to taste, 50 milliliters of water, 2 tablespoons of vegetable oil, 1 tablespoon of sugar, 2 teaspoons of fish sauce for steaming.Steps:1. Clean the prepared perch thoroughly. Make a shallow cut along the spine to prevent the skin from breaking during steaming.2. Rub 2 tablespoons of cooking wine, a small amount of salt, and white pepper evenly over the fish and let it marinate for about 10 minutes.3. Finely slice the scallion and ginger, and cut the red and yellow peppers into strips.4. After marinating, stuff half of the scallion and ginger slices into the… -
Steamed Scallop with Vermicelli
A couple of days ago, Little Miao brought back a pack of scallops. After playing around with different preparations, there were still some left, which were being kept alive in water. Just as we were wondering how to eat the remaining scallops, Ah Hua came back and said he could make steamed scallop with vermicelli. After enjoying this dish, it's only right to share the method with everyone.Method One for Steamed Scallop with VermicelliIngredients PreparationScallops, vermicelli, garlic, pepper, salt, yellow wine, scallion, oil.Steps1. Remove the scallop meat from the shell, clean it and remove any grit. Also, wash the shells thoroughly.2. Soak the vermicelli in warm water until soft, then cut into sections. Chop the garlic and scallions and set aside.3. Marinate the scallop meat with pepper, yellow wine, and salt for about 20 minutes.4. Take a bowl and place the scallop meat back inside the shell. Add the chopped scallion and garlic, lay the vermicelli on top, and drizzle with a little oil.5. Bring water to a boil in a pot. Once boiling, steam the scallops over high heat for about 5 minutes.Method Two for Steamed Scallop with VermicelliIngredients PreparationScallops, vermicelli, oil, salt, garlic, scallion, cooking wine, fish sauce…
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