From d868aaf1f56a071461aea922ea2528b4ec7fc1b7 Mon Sep 17 00:00:00 2001 From: S0CloseYetS0Far Date: Sun, 11 Oct 2026 21:15:39 +0300 Subject: [PATCH] Add English translation of all recipes and tips Translate every recipe under dishes/ and every guide under tips/ into English under en/, mirroring the category layout with English file names. Images are referenced from the original Chinese folders rather than duplicated, and en/translation-map.json maps each English page to its Chinese source. Also add .github/readme-generate-en.js and an English README template so `npm run build` produces en/README.md, lint en/ with markdownlint, exclude en/ from the Chinese punctuation textlint rules, and link the English version from the main README. Co-Authored-By: Claude Opus 5.5 --- .github/readme-generate-en.js | 144 ++++++ .github/templates/readme_template.md | 2 + .github/templates/readme_template_en.md | 38 ++ .textlintignore | 1 + README.md | 2 + en/README.md | 455 ++++++++++++++++++ en/dishes/aquatic/bean-paste-steamed-crab.md | 56 +++ en/dishes/aquatic/bream-braised-with-tofu.md | 68 +++ en/dishes/aquatic/butter-fried-shrimp.md | 48 ++ .../aquatic/carp-stewed-with-napa-cabbage.md | 58 +++ en/dishes/aquatic/crab-pot.md | 89 ++++ en/dishes/aquatic/curry-crab-stir-fry.md | 51 ++ en/dishes/aquatic/garlic-butter-shrimp.md | 50 ++ en/dishes/aquatic/garlic-steamed-prawns.md | 37 ++ ...microwave-scallion-and-ginger-black-cod.md | 68 +++ en/dishes/aquatic/oil-braised-prawns.md | 55 +++ .../aquatic/pan-fried-topmouth-culter.md | 66 +++ .../pan-seared-argentine-red-shrimp.md | 57 +++ en/dishes/aquatic/poached-shrimp.md | 62 +++ en/dishes/aquatic/razor-clam-omelette.md | 50 ++ en/dishes/aquatic/red-braised-carp.md | 68 +++ en/dishes/aquatic/red-braised-fish-head.md | 78 +++ en/dishes/aquatic/red-braised-fish.md | 64 +++ .../aquatic/scallion-braised-sea-cucumber.md | 47 ++ .../aquatic/scallion-oil-mandarin-fish.md | 71 +++ en/dishes/aquatic/sichuan-boiled-fish.md | 63 +++ en/dishes/aquatic/sichuan-grilled-fish.md | 88 ++++ en/dishes/aquatic/sizzling-oil-eel-shreds.md | 71 +++ en/dishes/aquatic/spicy-crayfish.md | 65 +++ en/dishes/aquatic/steamed-oysters.md | 38 ++ en/dishes/aquatic/steamed-sea-bass.md | 56 +++ en/dishes/aquatic/sweet-and-sour-carp.md | 73 +++ .../wasabi-butter-giant-river-prawns.md | 54 +++ en/dishes/aquatic/yangshuo-beer-fish.md | 72 +++ en/dishes/breakfast/air-fryer-toast.md | 37 ++ .../breakfast/american-scrambled-eggs.md | 38 ++ en/dishes/breakfast/boiled-corn.md | 33 ++ .../egg-fried-glutinous-rice-cakes.md | 42 ++ en/dishes/breakfast/egg-sandwich.md | 42 ++ .../breakfast/flaky-scallion-pancake-wraps.md | 63 +++ .../breakfast/italian-sausage-shakshuka.md | 56 +++ en/dishes/breakfast/korean-mayak-eggs.md | 49 ++ .../breakfast/longan-and-red-date-congee.md | 35 ++ en/dishes/breakfast/microwave-mug-cake.md | 63 +++ en/dishes/breakfast/microwave-poached-eggs.md | 39 ++ en/dishes/breakfast/microwave-steamed-egg.md | 53 ++ .../breakfast/microwave-sunny-side-up-egg.md | 53 ++ en/dishes/breakfast/milk-oats.md | 54 +++ en/dishes/breakfast/oat-and-egg-pancake.md | 50 ++ en/dishes/breakfast/onsen-tamago.md | 63 +++ en/dishes/breakfast/pan-fried-dumplings.md | 37 ++ en/dishes/breakfast/scotch-eggs.md | 47 ++ en/dishes/breakfast/soft-boiled-eggs.md | 39 ++ en/dishes/breakfast/steamed-egg-custard.md | 34 ++ en/dishes/breakfast/steamed-flower-rolls.md | 37 ++ en/dishes/breakfast/tea-eggs.md | 55 +++ en/dishes/breakfast/the-perfect-boiled-egg.md | 47 ++ en/dishes/breakfast/toast-with-jam.md | 34 ++ en/dishes/breakfast/tuna-mayo-sandwich.md | 40 ++ .../condiment/fried-skewer-seasoning-sauce.md | 46 ++ en/dishes/condiment/garlic-soy-sauce.md | 34 ++ en/dishes/condiment/scallion-oil.md | 41 ++ en/dishes/condiment/shaanxi-chili-oil.md | 66 +++ en/dishes/condiment/simple-caramel-color.md | 44 ++ en/dishes/condiment/simple-syrup.md | 40 ++ en/dishes/condiment/strawberry-jam.md | 39 ++ en/dishes/condiment/sweet-and-sour-sauce.md | 34 ++ en/dishes/condiment/youxu-oil-flour-paste.md | 29 ++ en/dishes/dessert/baked-egg-tarts.md | 56 +++ en/dishes/dessert/chiffon-cake.md | 160 ++++++ .../dessert/coffee-coconut-milk-jelly.md | 48 ++ en/dishes/dessert/english-scones.md | 51 ++ en/dishes/dessert/fried-milk.md | 56 +++ .../dessert/gajar-ka-halwa-carrot-halwa.md | 60 +++ en/dishes/dessert/guilinggao-herbal-jelly.md | 51 ++ ...honey-bread-rolls-without-a-stand-mixer.md | 60 +++ en/dishes/dessert/konjac-cake.md | 99 ++++ en/dishes/dessert/margherita-cookies.md | 52 ++ en/dishes/dessert/oreo-ice-cream.md | 42 ++ en/dishes/dessert/oven-basque-cheesecake.md | 43 ++ en/dishes/dessert/red-pomelo-cake.md | 53 ++ en/dishes/dessert/snowflake-crisp.md | 55 +++ en/dishes/dessert/strawberry-ice-cream.md | 46 ++ en/dishes/dessert/sugar-frosted-taro.md | 39 ++ .../dessert/taro-paste-mochi-xuemeiniang.md | 56 +++ en/dishes/dessert/tiramisu.md | 50 ++ en/dishes/dessert/yogurt-panna-cotta.md | 43 ++ en/dishes/drink/avocado-lassi.md | 45 ++ en/dishes/drink/b-52-shot.md | 39 ++ en/dishes/drink/bingfen-ice-jelly.md | 43 ++ en/dishes/drink/gin-and-tonic.md | 57 +++ en/dishes/drink/gin-fizz.md | 66 +++ .../drink/jiuniang-fermented-sweet-rice.md | 57 +++ en/dishes/drink/kiwi-spinach-smoothie.md | 49 ++ en/dishes/drink/lemonade.md | 41 ++ en/dishes/drink/long-island-iced-tea.md | 60 +++ en/dishes/drink/mandarin-jasmine-tea.md | 54 +++ en/dishes/drink/mango-pomelo-sago.md | 43 ++ en/dishes/drink/masala-chai.md | 63 +++ en/dishes/drink/milk-tea.md | 35 ++ en/dishes/drink/mojito.md | 45 ++ .../drink/passion-fruit-orange-cooler.md | 75 +++ en/dishes/drink/pineapple-coffee-special.md | 52 ++ en/dishes/drink/seaside-sunset-cocktail.md | 68 +++ .../drink/sour-plum-drink-instant-mix.md | 40 ++ en/dishes/drink/sour-plum-drink.md | 50 ++ en/dishes/drink/sugared-coconut-slush.md | 39 ++ en/dishes/drink/thai-iced-tea-chatramue.md | 45 ++ en/dishes/drink/whiskey-cola-bucket.md | 51 ++ en/dishes/drink/winter-melon-tea.md | 40 ++ .../meat_dish/anhui-style-red-braised-pork.md | 60 +++ en/dishes/meat_dish/ants-climbing-a-tree.md | 55 +++ en/dishes/meat_dish/bacon-mac-and-cheese.md | 62 +++ .../beef-stewed-with-tomatoes-and-potatoes.md | 83 ++++ .../meat_dish/beef-with-hot-green-peppers.md | 58 +++ en/dishes/meat_dish/beer-duck.md | 62 +++ .../birds-eye-chili-pork-stir-fry.md | 49 ++ en/dishes/meat_dish/black-pepper-beef.md | 57 +++ .../meat_dish/boneless-chicken-feet-salad.md | 89 ++++ .../braised-noodles-with-lamb-ribs.md | 63 +++ .../braised-pork-ribs-with-potatoes.md | 85 ++++ en/dishes/meat_dish/butter-chicken.md | 115 +++++ .../cantonese-beef-brisket-with-radish.md | 67 +++ .../cantonese-sweet-and-sour-pork.md | 60 +++ en/dishes/meat_dish/chu-hou-beef-brisket.md | 98 ++++ .../meat_dish/coca-cola-chicken-wings.md | 53 ++ .../meat_dish/cold-eating-spicy-rabbit.md | 72 +++ .../meat_dish/cold-shredded-chicken-salad.md | 61 +++ .../meat_dish/country-style-beer-duck.md | 87 ++++ .../crispy-air-fryer-fried-chicken.md | 82 ++++ .../cucumber-stir-fried-with-pork.md | 48 ++ en/dishes/meat_dish/cumin-beef.md | 49 ++ en/dishes/meat_dish/curry-beef-slices.md | 51 ++ .../dali-pork-knuckle-with-handle.md | 62 +++ .../meat_dish/dry-fried-spring-chicken.md | 64 +++ .../farmhouse-pork-and-egg-stir-fry.md | 50 ++ .../meat_dish/fermented-bean-curd-pork.md | 56 +++ .../meat_dish/fuzhou-drunken-spare-ribs.md | 56 +++ .../garlic-scapes-stir-fried-with-pork.md | 46 ++ .../ginger-scallion-shredded-chicken.md | 47 ++ .../meat_dish/ginger-stir-fried-chicken.md | 50 ++ .../guilin-eighteen-stuffed-dishes.md | 102 ++++ en/dishes/meat_dish/guizhou-chili-chicken.md | 56 +++ .../guizhou-sausage-with-baby-napa-cabbage.md | 37 ++ .../meat_dish/huangmen-braised-chicken.md | 62 +++ .../meat_dish/hunan-chili-pork-stir-fry.md | 54 +++ .../hunan-home-style-red-braised-pork.md | 55 +++ .../meat_dish/hunan-pepper-stir-fried-pork.md | 55 +++ en/dishes/meat_dish/hunan-stir-fried-beef.md | 47 ++ ...lettuce-with-fried-dace-and-black-beans.md | 50 ++ en/dishes/meat_dish/italian-roast-chicken.md | 54 +++ en/dishes/meat_dish/kung-pao-chicken.md | 99 ++++ .../lamb-brisket-and-bean-curd-stick-pot.md | 80 +++ .../meat_dish/lamb-ribs-stewed-with-radish.md | 55 +++ en/dishes/meat_dish/laoma-pig-trotter-soup.md | 62 +++ .../meat_dish/lean-pork-with-potato-slices.md | 49 ++ en/dishes/meat_dish/lu-braised-meats.md | 100 ++++ en/dishes/meat_dish/lychee-pork.md | 70 +++ .../meat_dish/macanese-saucy-minchi-rice.md | 61 +++ .../mala-xiang-guo-spicy-stir-fry-pot.md | 51 ++ en/dishes/meat_dish/mapo-tofu.md | 58 +++ ...ork-belly-with-preserved-mustard-greens.md | 63 +++ en/dishes/meat_dish/mouthwatering-chicken.md | 63 +++ .../new-orleans-style-roast-chicken-legs.md | 56 +++ .../northeastern-pig-killing-stew.md | 58 +++ en/dishes/meat_dish/old-style-guobaorou.md | 112 +++++ en/dishes/meat_dish/pakistani-beef-curry.md | 63 +++ .../pan-fried-pork-belly-lettuce-wraps.md | 40 ++ en/dishes/meat_dish/pan-seared-lamb-ribs.md | 68 +++ ...nd-napa-cabbage-stew-with-glass-noodles.md | 52 ++ .../meat_dish/pork-braised-with-suancai.md | 59 +++ en/dishes/meat_dish/pork-skin-aspic.md | 38 ++ ...r-fried-with-green-peppers-and-potatoes.md | 51 ++ .../meat_dish/pork-stir-fried-with-onion.md | 55 +++ .../pork-with-smoked-tofu-and-celery.md | 63 +++ .../meat_dish/pork-with-smoked-tofu-strips.md | 61 +++ .../meat_dish/red-braised-chicken-wings.md | 75 +++ .../meat_dish/red-braised-pig-trotters.md | 58 +++ .../meat_dish/rice-flour-steamed-pork.md | 63 +++ en/dishes/meat_dish/roast-chicken-wings.md | 47 ++ .../meat_dish/salt-and-pepper-pork-strips.md | 54 +++ .../scallion-braised-chicken-thighs.md | 86 ++++ en/dishes/meat_dish/screaming-bullfrog.md | 70 +++ en/dishes/meat_dish/shangzhi-pork.md | 59 +++ en/dishes/meat_dish/shanxi-guoyou-rou.md | 57 +++ en/dishes/meat_dish/shiitake-chicken.md | 58 +++ en/dishes/meat_dish/sichuan-boiled-beef.md | 95 ++++ .../meat_dish/sichuan-boiled-pork-slices.md | 89 ++++ .../meat_dish/sichuan-crispy-fried-pork.md | 98 ++++ .../meat_dish/simple-red-braised-pork.md | 74 +++ ...ow-peas-stir-fried-with-chinese-sausage.md | 50 ++ .../southern-style-red-braised-pork.md | 62 +++ en/dishes/meat_dish/soy-braised-beef-shank.md | 67 +++ en/dishes/meat_dish/soy-braised-pork-ribs.md | 57 +++ en/dishes/meat_dish/spicy-chicken-feet-pot.md | 55 +++ en/dishes/meat_dish/steak.md | 106 ++++ en/dishes/meat_dish/steamed-mandarin-fish.md | 55 +++ .../meat_dish/steamed-pork-patty-with-egg.md | 37 ++ ...teamed-spare-ribs-with-black-bean-sauce.md | 60 +++ ...steamed-white-eel-with-black-bean-sauce.md | 88 ++++ .../meat_dish/stir-fried-chicken-livers.md | 74 +++ en/dishes/meat_dish/stuffed-green-peppers.md | 106 ++++ en/dishes/meat_dish/stuffed-river-snails.md | 108 +++++ .../meat_dish/stuffed-winter-melon-rolls.md | 74 +++ .../meat_dish/sweet-and-sour-pork-ribs.md | 61 +++ .../sweet-and-sour-pork-tenderloin.md | 55 +++ .../sweet-and-spicy-air-fryer-whole-wings.md | 66 +++ .../meat_dish/taiwanese-braised-pork-rice.md | 77 +++ .../meat_dish/tiger-skin-pork-knuckle.md | 110 +++++ en/dishes/meat_dish/tomato-beef-brisket.md | 47 ++ en/dishes/meat_dish/tomato-meat-sauce.md | 54 +++ en/dishes/meat_dish/twice-cooked-pork.md | 90 ++++ .../meat_dish/wasabi-giant-river-prawns.md | 66 +++ .../water-bamboo-stir-fried-with-pork.md | 57 +++ .../meat_dish/winter-melon-sauna-chicken.md | 46 ++ en/dishes/meat_dish/wugang-blood-duck.md | 61 +++ .../xiangqi-rice-flour-steamed-duck.md | 65 +++ .../meat_dish/xinjiang-big-plate-chicken.md | 49 ++ en/dishes/meat_dish/yuxiang-eggplant.md | 72 +++ en/dishes/meat_dish/yuxiang-shredded-pork.md | 74 +++ en/dishes/meat_dish/zibo-barbecue.md | 52 ++ .../semi-finished/air-fryer-chicken-wings.md | 32 ++ .../semi-finished/air-fryer-lamb-chops.md | 40 ++ .../semi-finished/beef-tallow-hot-pot-base.md | 92 ++++ en/dishes/semi-finished/french-fries.md | 55 +++ .../semi-finished/frozen-boiled-dumplings.md | 47 ++ en/dishes/semi-finished/frozen-tangyuan.md | 35 ++ en/dishes/semi-finished/frozen-wontons.md | 52 ++ en/dishes/semi-finished/lazy-egg-tarts.md | 36 ++ .../liangpi-cold-skin-noodles.md | 61 +++ en/dishes/semi-finished/ready-made-pasta.md | 46 ++ .../soup/century-egg-and-lean-pork-congee.md | 74 +++ ...icken-soup-with-chinese-yam-and-pumpkin.md | 47 ++ en/dishes/soup/corn-and-pork-rib-soup.md | 63 +++ en/dishes/soup/cream-of-mushroom-soup.md | 64 +++ .../soup/cucumber-and-century-egg-soup.md | 50 ++ en/dishes/soup/enoki-mushroom-soup.md | 35 ++ en/dishes/soup/laba-congee.md | 80 +++ en/dishes/soup/lamb-soup.md | 51 ++ en/dishes/soup/millet-congee.md | 36 ++ en/dishes/soup/plain-rice-congee.md | 38 ++ en/dishes/soup/poached-pork-meatball-soup.md | 78 +++ .../soup/pork-rib-and-bitter-melon-soup.md | 54 +++ ...pork-rib-soup-with-chinese-yam-and-corn.md | 68 +++ en/dishes/soup/seaweed-egg-drop-soup.md | 40 ++ en/dishes/soup/shanghai-style-borscht.md | 66 +++ .../soup/snow-fungus-and-lotus-seed-soup.md | 43 ++ en/dishes/soup/squab-stewed-with-mushrooms.md | 43 ++ ...gerine-peel-pork-rib-double-boiled-soup.md | 53 ++ .../soup/tangerine-peel-pork-rib-soup.md | 55 +++ en/dishes/soup/thickened-shiitake-soup.md | 47 ++ en/dishes/soup/tomato-beef-egg-drop-soup.md | 57 +++ en/dishes/soup/tomato-egg-soup.md | 42 ++ .../soup/yellow-catfish-and-tofu-soup.md | 49 ++ en/dishes/soup/zhuque-egg-soup.md | 39 ++ .../staple/air-fryer-teriyaki-chicken-rice.md | 44 ++ en/dishes/staple/basic-milk-bread.md | 201 ++++++++ en/dishes/staple/bibimbap.md | 61 +++ en/dishes/staple/bonito-seaweed-corn-rice.md | 31 ++ .../braised-noodles-with-green-beans.md | 92 ++++ .../buckwheat-noodles-with-chili-sauce.md | 41 ++ en/dishes/staple/chicken-biryani.md | 120 +++++ .../staple/chinese-savory-meat-pancake.md | 75 +++ en/dishes/staple/chive-pockets.md | 44 ++ en/dishes/staple/chole-bhature.md | 123 +++++ en/dishes/staple/cola-fried-rice.md | 57 +++ en/dishes/staple/egg-fried-rice.md | 66 +++ .../eggplant-and-cured-pork-fritters.md | 67 +++ en/dishes/staple/fresh-pork-shumai.md | 85 ++++ en/dishes/staple/ham-rice-balls.md | 50 ++ en/dishes/staple/handmade-boiled-dumplings.md | 93 ++++ en/dishes/staple/henan-steamed-noodles.md | 87 ++++ .../staple/hot-and-sour-fern-root-noodles.md | 62 +++ en/dishes/staple/instant-noodles-with-egg.md | 41 ++ en/dishes/staple/japanese-curry-rice.md | 94 ++++ en/dishes/staple/japanese-gyudon-beef-bowl.md | 96 ++++ en/dishes/staple/lao-gan-ma-noodles.md | 39 ++ en/dishes/staple/laobing-layered-flatbread.md | 39 ++ en/dishes/staple/laoyou-pork-rice-noodles.md | 60 +++ en/dishes/staple/lard-rice.md | 47 ++ en/dishes/staple/liangfen-pea-starch-jelly.md | 87 ++++ en/dishes/staple/litti-chokha.md | 113 +++++ .../luosifen-river-snail-rice-noodles.md | 52 ++ .../microwave-chinese-sausage-claypot-rice.md | 54 +++ .../mini-tangyuan-in-fermented-rice-soup.md | 42 ++ .../staple/minnan-stir-fried-rice-cakes.md | 46 ++ en/dishes/staple/naan.md | 97 ++++ en/dishes/staple/noodle-soup.md | 41 ++ en/dishes/staple/omurice.md | 58 +++ en/dishes/staple/pizza-dough.md | 75 +++ en/dishes/staple/pork-and-egg-rice-bowl.md | 55 +++ ...ajma-chawal-kidney-bean-curry-with-rice.md | 107 ++++ en/dishes/staple/rice-cooker-rice.md | 44 ++ en/dishes/staple/rice-cooker-salmon-rice.md | 43 ++ en/dishes/staple/scallion-oil-noodles.md | 63 +++ en/dishes/staple/sesame-oil-noodles.md | 41 ++ en/dishes/staple/sesame-shaobing.md | 35 ++ .../shaanxi-youpo-noodles-hot-oil-noodles.md | 70 +++ .../shanghai-cured-pork-vegetable-rice.md | 54 +++ en/dishes/staple/spaghetti-bolognese.md | 49 ++ 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en/dishes/vegetable_dish/garlic-water-spinach.md create mode 100644 en/dishes/vegetable_dish/golden-coin-eggs.md create mode 100644 en/dishes/vegetable_dish/green-beans-with-minced-pork-and-olive-vegetable.md create mode 100644 en/dishes/vegetable_dish/hand-torn-cabbage-stir-fry.md create mode 100644 en/dishes/vegetable_dish/home-style-egg-tofu.md create mode 100644 en/dishes/vegetable_dish/hot-and-sour-shredded-potatoes.md create mode 100644 en/dishes/vegetable_dish/hunan-vinegar-blasted-eggs.md create mode 100644 en/dishes/vegetable_dish/indian-lettuce-salad-with-sesame-dressing.md create mode 100644 en/dishes/vegetable_dish/kabayaki-style-eggplant.md create mode 100644 en/dishes/vegetable_dish/lauki-kofta-bottle-gourd-dumplings-in-curry.md create mode 100644 en/dishes/vegetable_dish/lettuce-in-oyster-sauce.md create mode 100644 en/dishes/vegetable_dish/microwave-steamed-egg-custard.md create mode 100644 en/dishes/vegetable_dish/northern-shaanxi-stewed-long-beans.md create mode 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en/dishes/vegetable_dish/steamed-pumpkin.md create mode 100644 en/dishes/vegetable_dish/stir-fried-bok-choy.md create mode 100644 en/dishes/vegetable_dish/stir-fried-diced-lotus-root.md create mode 100644 en/dishes/vegetable_dish/stir-fried-eggplant.md create mode 100644 en/dishes/vegetable_dish/stir-fried-long-beans.md create mode 100644 en/dishes/vegetable_dish/stir-fried-steamed-potato-and-carrot-shreds.md create mode 100644 en/dishes/vegetable_dish/sugared-tomatoes.md create mode 100644 en/dishes/vegetable_dish/three-mushrooms-in-oyster-sauce.md create mode 100644 en/dishes/vegetable_dish/tiger-skin-green-peppers.md create mode 100644 en/dishes/vegetable_dish/tomato-and-egg-stir-fry.md create mode 100644 en/dishes/vegetable_dish/tomato-tofu-soup.md create mode 100644 en/dishes/vegetable_dish/water-oil-braised-greens.md create mode 100644 en/dishes/vegetable_dish/wood-ear-mushroom-salad.md create mode 100644 en/dishes/vegetable_dish/zucchini-and-egg-stir-fry.md create mode 100644 en/tips/advanced/making-caramel-color.md create mode 100644 en/tips/advanced/oil-temperature-guide-and-conversion-table.md create mode 100644 en/tips/advanced/professional-cooking-terminology.md create mode 100644 en/tips/advanced/tips-for-aromatics.md create mode 100644 en/tips/how-to-decide-what-to-eat.md create mode 100644 en/tips/how-to-wash-dishes.md create mode 100644 en/tips/kitchen-preparation.md create mode 100644 en/tips/learn/blanching.md create mode 100644 en/tips/learn/boiling.md create mode 100644 en/tips/learn/cold-dressed-dishes.md create mode 100644 en/tips/learn/food-safety.md create mode 100644 en/tips/learn/marinating-meat.md create mode 100644 en/tips/learn/pressure-cooking.md create mode 100644 en/tips/learn/removing-off-odors.md create mode 100644 en/tips/learn/steaming.md create mode 100644 en/tips/learn/stir-frying-and-pan-frying.md create mode 100644 en/tips/learn/using-a-microwave.md create mode 100644 en/tips/learn/using-an-air-fryer.md create mode 100644 en/translation-map.json diff --git a/.github/readme-generate-en.js b/.github/readme-generate-en.js new file mode 100644 index 0000000000..23d7e69749 --- /dev/null +++ b/.github/readme-generate-en.js @@ -0,0 +1,144 @@ +const { readdir, writeFile, stat } = require('fs/promises'); +const fs = require('fs').promises; +const path = require('path'); + +const EN_ROOT = './en'; +const README_PATH = './en/README.md'; +const ignorePaths = ['README.md', 'template']; + +const categories = { + vegetable_dish: { + title: 'Vegetable Dishes', + readme: '', + }, + meat_dish: { + title: 'Meat Dishes', + readme: '', + }, + aquatic: { + title: 'Seafood', + readme: '', + }, + breakfast: { + title: 'Breakfast', + readme: '', + }, + staple: { + title: 'Staples', + readme: '', + }, + 'semi-finished': { + title: 'Semi-finished Foods', + readme: '', + }, + soup: { + title: 'Soups and Congee', + readme: '', + }, + drink: { + title: 'Drinks', + readme: '', + }, + condiment: { + title: 'Sauces and Other Ingredients', + readme: '', + }, + dessert: { + title: 'Desserts', + readme: '', + }, +}; + +async function main() { + try { + let README_BEFORE = '', README_MAIN = '', README_AFTER = ''; + const markdownObj = await getAllMarkdown(EN_ROOT); + + for (const markdown of markdownObj) { + // Paths in en/README.md are relative to en/. + const relPath = path.relative(EN_ROOT, markdown.path).split(path.sep).join('/'); + + if (relPath.startsWith('tips/advanced')) { + README_AFTER += inlineReadmeTemplate(markdown.title, relPath, markdown.file); + continue; + } + + if (relPath.startsWith('tips')) { + README_BEFORE += inlineReadmeTemplate(markdown.title, relPath, markdown.file); + continue; + } + + for (const category of Object.keys(categories)) { + if (relPath !== `dishes/${category}`) continue; + categories[category].readme += inlineReadmeTemplate(markdown.title, relPath, markdown.file); + } + } + + for (const category of Object.values(categories)) { + README_MAIN += categoryReadmeTemplate(category.title, category.readme); + } + + let README_TEMPLATE; + + try { + README_TEMPLATE = await fs.readFile('./.github/templates/readme_template_en.md', 'utf-8'); + } catch (error) { + README_TEMPLATE = `# How To Cook\n\n{{before}}\n\n{{main}}\n\n{{after}}`; + console.warn('readme_template_en.md not found, using default template'); + } + + await writeFile( + README_PATH, + README_TEMPLATE + .replace('{{before}}', README_BEFORE.trim()) + .replace('{{main}}', README_MAIN.trim()) + .replace('{{after}}', README_AFTER.trim()), + ); + } catch (error) { + console.error(error); + } +} + +// Collects every markdown file under dir, with its title taken from the H1. +// Files are sorted by title within each folder. +async function getAllMarkdown(dir) { + const files = []; + const subDirs = []; + + for (const file of await readdir(dir)) { + if (ignorePaths.includes(file)) continue; + const filePath = path.join(dir, file); + const fileStat = await stat(filePath); + if (fileStat.isFile() && file.endsWith('.md')) { + const content = await fs.readFile(filePath, 'utf-8'); + files.push({ path: dir, file, title: getTitle(content, file) }); + } else if (fileStat.isDirectory()) { + subDirs.push(filePath); + } + } + + files.sort((a, b) => a.title.localeCompare(b.title, 'en')); + subDirs.sort((a, b) => a.localeCompare(b, 'en')); + + const paths = [...files]; + for (const subDir of subDirs) { + paths.push(...await getAllMarkdown(subDir)); + } + return paths; +} + +function getTitle(content, file) { + const match = content.match(/^#\s+(.+)$/m); + if (!match) return file.replace('.md', ''); + return match[1].trim().replace(/^How to Make /, ''); +} + +function inlineReadmeTemplate(title, dir, file) { + return `- [${title}](./${dir}/${file})\n`; +} + +function categoryReadmeTemplate(title, inlineStr) { + return `\n### ${title}\n\n${inlineStr}`; +} + +main(); diff --git a/.github/templates/readme_template.md b/.github/templates/readme_template.md index eedc5ea492..baabd1aa90 100644 --- a/.github/templates/readme_template.md +++ b/.github/templates/readme_template.md @@ -6,6 +6,8 @@ [![Website](https://img.shields.io/website?url=https%3A%2F%2Fhowtocook.aiursoft.com)](https://howtocook.aiursoft.com) [![Docker](https://img.shields.io/docker/pulls/aiursoft/howtocookviewer.svg)](https://hub.docker.com/r/aiursoft/howtocookviewer) +中文 | [English](./en/README.md) + 最近宅在家做饭，作为程序员，我偶尔在网上找找菜谱和做法。但是这些菜谱往往写法千奇百怪，经常中间莫名出来一些材料。对于习惯了形式语言的程序员来说极其不友好。 所以，我计划自己搜寻菜谱并结合实际做菜的经验，准备用更清晰精准的描述来整理常见菜的做法，以方便程序员在家做饭。 diff --git a/.github/templates/readme_template_en.md b/.github/templates/readme_template_en.md new file mode 100644 index 0000000000..e66074a3b3 --- /dev/null +++ b/.github/templates/readme_template_en.md @@ -0,0 +1,38 @@ +# How To Cook: A Programmer's Guide to Cooking at Home + +[![License](https://img.shields.io/github/license/Anduin2017/HowToCook)](../LICENSE) +[![GitHub contributors](https://img.shields.io/github/contributors/Anduin2017/HowToCook)](https://github.com/Anduin2017/HowToCook/graphs/contributors) + +[中文](../README.md) | English + +Lately I've been cooking at home a lot, and as a programmer I sometimes look up recipes online. But those recipes are written in all sorts of strange ways, with ingredients often appearing out of nowhere halfway through. That's extremely unfriendly to programmers who are used to formal languages. + +So I plan to collect recipes myself and, combined with my actual cooking experience, organize how to make common dishes with clearer and more precise descriptions, to make it easier for programmers to cook at home. + +I also hope this will be a community-driven, community-maintained open source project, so that more people can build an interesting repository together. Contributions are very welcome! + +## About This Translation + +This is an English translation of the original Chinese recipes. The Chinese version is the source of truth: if a translation looks wrong or out of date, compare it with the original and open an Issue or Pull request. + +Every page maps to its Chinese original in [translation-map.json](./translation-map.json). Pictures are shared with the Chinese recipes rather than copied. + +## How to Contribute + +If you find a problem, just fix it and submit a Pull request. + +When writing a new English recipe, please copy and edit the recipe template: [Sample Dish](./dishes/template/sample-dish.md). + +## Getting Set Up + +{{before}} + +## Recipes + +{{main}} + +## Advanced Knowledge + +If you've already made many of the dishes above, have learned the basics, and want to learn more advanced cooking techniques, read on: + +{{after}} diff --git a/.textlintignore b/.textlintignore new file mode 100644 index 0000000000..e07412cd61 --- /dev/null +++ b/.textlintignore @@ -0,0 +1 @@ +en/** diff --git a/README.md b/README.md index cbaad4183f..8cfc025b9e 100644 --- a/README.md +++ b/README.md @@ -6,6 +6,8 @@ [![Website](https://img.shields.io/website?url=https%3A%2F%2Fhowtocook.aiursoft.com)](https://howtocook.aiursoft.com) [![Docker](https://img.shields.io/docker/pulls/aiursoft/howtocookviewer.svg)](https://hub.docker.com/r/aiursoft/howtocookviewer) +中文 | [English](./en/README.md) + 最近宅在家做饭，作为程序员，我偶尔在网上找找菜谱和做法。但是这些菜谱往往写法千奇百怪，经常中间莫名出来一些材料。对于习惯了形式语言的程序员来说极其不友好。 所以，我计划自己搜寻菜谱并结合实际做菜的经验，准备用更清晰精准的描述来整理常见菜的做法，以方便程序员在家做饭。 diff --git a/en/README.md b/en/README.md new file mode 100644 index 0000000000..a65bdc7b62 --- /dev/null +++ b/en/README.md @@ -0,0 +1,455 @@ +# How To Cook: A Programmer's Guide to Cooking at Home + +[![License](https://img.shields.io/github/license/Anduin2017/HowToCook)](../LICENSE) +[![GitHub contributors](https://img.shields.io/github/contributors/Anduin2017/HowToCook)](https://github.com/Anduin2017/HowToCook/graphs/contributors) + +[中文](../README.md) | English + +Lately I've been cooking at home a lot, and as a programmer I sometimes look up recipes online. But those recipes are written in all sorts of strange ways, with ingredients often appearing out of nowhere halfway through. That's extremely unfriendly to programmers who are used to formal languages. + +So I plan to collect recipes myself and, combined with my actual cooking experience, organize how to make common dishes with clearer and more precise descriptions, to make it easier for programmers to cook at home. + +I also hope this will be a community-driven, community-maintained open source project, so that more people can build an interesting repository together. Contributions are very welcome! + +## About This Translation + +This is an English translation of the original Chinese recipes. The Chinese version is the source of truth: if a translation looks wrong or out of date, compare it with the original and open an Issue or Pull request. + +Every page maps to its Chinese original in [translation-map.json](./translation-map.json). Pictures are shared with the Chinese recipes rather than copied. + +## How to Contribute + +If you find a problem, just fix it and submit a Pull request. + +When writing a new English recipe, please copy and edit the recipe template: [Sample Dish](./dishes/template/sample-dish.md). + +## Getting Set Up + +- [How to Decide What to Eat](./tips/how-to-decide-what-to-eat.md) +- [How to Wash Dishes](./tips/how-to-wash-dishes.md) +- [Kitchen Preparation](./tips/kitchen-preparation.md) +- [Blanching](./tips/learn/blanching.md) +- [Boiling](./tips/learn/boiling.md) +- [Cold-Dressed Dishes](./tips/learn/cold-dressed-dishes.md) +- [Food Safety](./tips/learn/food-safety.md) +- [Marinating (Meat)](./tips/learn/marinating-meat.md) +- [Pressure Cooking](./tips/learn/pressure-cooking.md) +- [Removing Off-Odors](./tips/learn/removing-off-odors.md) +- [Steaming](./tips/learn/steaming.md) +- [Stir-frying and Pan-frying](./tips/learn/stir-frying-and-pan-frying.md) +- [Using a Microwave](./tips/learn/using-a-microwave.md) +- [Using an Air Fryer](./tips/learn/using-an-air-fryer.md) + +## Recipes + +### Vegetable Dishes + +- [Aloo Gobi](./dishes/vegetable_dish/aloo-gobi.md) +- [Baby Napa Cabbage in Superior Broth](./dishes/vegetable_dish/baby-napa-cabbage-in-superior-broth.md) +- [Blanched Choy Sum](./dishes/vegetable_dish/blanched-choy-sum.md) +- [Blooming Onion](./dishes/vegetable_dish/blooming-onion.md) +- [Braised Eggplant and Potatoes](./dishes/vegetable_dish/braised-eggplant-and-potatoes.md) +- [Cabbage Stir-fried with Egg and Glass Noodles](./dishes/vegetable_dish/cabbage-stir-fried-with-egg-and-glass-noodles.md) +- [Candied Spun-Sugar Potatoes](./dishes/vegetable_dish/candied-spun-sugar-potatoes.md) +- [Celery with Tea Tree Mushrooms](./dishes/vegetable_dish/celery-with-tea-tree-mushrooms.md) +- [Celtuce Leaf Pancakes](./dishes/vegetable_dish/celtuce-leaf-pancakes.md) +- [Celtuce Salad](./dishes/vegetable_dish/celtuce-salad.md) +- [Century Egg Tofu](./dishes/vegetable_dish/century-egg-tofu.md) +- [Cold Tofu Salad](./dishes/vegetable_dish/cold-tofu-salad.md) +- [Corn with Pine Nuts](./dishes/vegetable_dish/corn-with-pine-nuts.md) +- [Crispy Tofu](./dishes/vegetable_dish/crispy-tofu.md) +- [Cucumber Stir-fry with Egg and Ham](./dishes/vegetable_dish/cucumber-stir-fry-with-egg-and-ham.md) +- [Di San Xian (Three Treasures of the Earth)](./dishes/vegetable_dish/di-san-xian-three-treasures-of-the-earth.md) +- [Dry Pot Cauliflower](./dishes/vegetable_dish/dry-pot-cauliflower.md) +- [Edamame Boiled with Dried Plums](./dishes/vegetable_dish/edamame-boiled-with-dried-plums.md) +- [Egg Flower Drink](./dishes/vegetable_dish/egg-flower-drink.md) +- [Enoki and Egg Tofu Pot](./dishes/vegetable_dish/enoki-and-egg-tofu-pot.md) +- [Enoki Mushroom Salad](./dishes/vegetable_dish/enoki-mushroom-salad.md) +- [Garlic Broccoli](./dishes/vegetable_dish/garlic-broccoli.md) +- [Garlic Chive and Egg Stir-fry](./dishes/vegetable_dish/garlic-chive-and-egg-stir-fry.md) +- [Garlic Stir-fried Celery](./dishes/vegetable_dish/garlic-stir-fried-celery.md) +- [Garlic Water Spinach](./dishes/vegetable_dish/garlic-water-spinach.md) +- [Golden Coin Eggs](./dishes/vegetable_dish/golden-coin-eggs.md) +- [Green Beans with Minced Pork and Olive Vegetable](./dishes/vegetable_dish/green-beans-with-minced-pork-and-olive-vegetable.md) +- [Hand-Torn Cabbage Stir-fry](./dishes/vegetable_dish/hand-torn-cabbage-stir-fry.md) +- [Home-Style Egg Tofu](./dishes/vegetable_dish/home-style-egg-tofu.md) +- [Hot and Sour Shredded Potatoes](./dishes/vegetable_dish/hot-and-sour-shredded-potatoes.md) +- [Hunan Vinegar-Blasted Eggs](./dishes/vegetable_dish/hunan-vinegar-blasted-eggs.md) +- [Indian Lettuce Salad with Sesame Dressing](./dishes/vegetable_dish/indian-lettuce-salad-with-sesame-dressing.md) +- [Kabayaki-style Eggplant](./dishes/vegetable_dish/kabayaki-style-eggplant.md) +- [Lauki Kofta (Bottle Gourd Dumplings in Curry)](./dishes/vegetable_dish/lauki-kofta-bottle-gourd-dumplings-in-curry.md) +- [Lettuce in Oyster Sauce](./dishes/vegetable_dish/lettuce-in-oyster-sauce.md) +- [Microwave Steamed Egg Custard](./dishes/vegetable_dish/microwave-steamed-egg-custard.md) +- [Northern Shaanxi Stewed Long Beans](./dishes/vegetable_dish/northern-shaanxi-stewed-long-beans.md) +- [Onion and Egg Stir-fry](./dishes/vegetable_dish/onion-and-egg-stir-fry.md) +- [Pan-fried Tofu with Green Onion](./dishes/vegetable_dish/pan-fried-tofu-with-green-onion.md) +- [Pounded Chili with Century Eggs](./dishes/vegetable_dish/pounded-chili-with-century-eggs.md) +- [Qianlong Cabbage](./dishes/vegetable_dish/qianlong-cabbage.md) +- [Red-Braised Eggplant](./dishes/vegetable_dish/red-braised-eggplant.md) +- [Red-Braised Winter Melon](./dishes/vegetable_dish/red-braised-winter-melon.md) +- [Roasted Eggplant](./dishes/vegetable_dish/roasted-eggplant.md) +- [Salt and Pepper Corn](./dishes/vegetable_dish/salt-and-pepper-corn.md) +- [Silky Scrambled Eggs](./dishes/vegetable_dish/silky-scrambled-eggs.md) +- [Simple Stir-fried Cauliflower](./dishes/vegetable_dish/simple-stir-fried-cauliflower.md) +- [Smashed Cucumber Salad](./dishes/vegetable_dish/smashed-cucumber-salad.md) +- [Spinach and Egg Stir-fry](./dishes/vegetable_dish/spinach-and-egg-stir-fry.md) +- [Steam Oven Egg Custard](./dishes/vegetable_dish/steam-oven-egg-custard.md) +- [Steamed Egg Custard](./dishes/vegetable_dish/steamed-egg-custard.md) +- [Steamed Pumpkin](./dishes/vegetable_dish/steamed-pumpkin.md) +- [Stir-fried Bok Choy](./dishes/vegetable_dish/stir-fried-bok-choy.md) +- [Stir-fried Diced Lotus Root](./dishes/vegetable_dish/stir-fried-diced-lotus-root.md) +- [Stir-fried Eggplant](./dishes/vegetable_dish/stir-fried-eggplant.md) +- [Stir-fried Long Beans](./dishes/vegetable_dish/stir-fried-long-beans.md) +- [Stir-fried Steamed Potato and Carrot Shreds](./dishes/vegetable_dish/stir-fried-steamed-potato-and-carrot-shreds.md) +- [Sugared Tomatoes](./dishes/vegetable_dish/sugared-tomatoes.md) +- [Three Mushrooms in Oyster Sauce](./dishes/vegetable_dish/three-mushrooms-in-oyster-sauce.md) +- [Tiger-Skin Green Peppers](./dishes/vegetable_dish/tiger-skin-green-peppers.md) +- [Tomato and Egg Stir-fry](./dishes/vegetable_dish/tomato-and-egg-stir-fry.md) +- [Tomato Tofu Soup](./dishes/vegetable_dish/tomato-tofu-soup.md) +- [Water-Oil Braised Greens](./dishes/vegetable_dish/water-oil-braised-greens.md) +- [Wood Ear Mushroom Salad](./dishes/vegetable_dish/wood-ear-mushroom-salad.md) +- [Zucchini and Egg Stir-fry](./dishes/vegetable_dish/zucchini-and-egg-stir-fry.md) + +### Meat Dishes + +- [Anhui-Style Red-Braised Pork](./dishes/meat_dish/anhui-style-red-braised-pork.md) +- [Ants Climbing a Tree](./dishes/meat_dish/ants-climbing-a-tree.md) +- [Bacon Mac and Cheese](./dishes/meat_dish/bacon-mac-and-cheese.md) +- [Beef Stewed with Tomatoes and Potatoes](./dishes/meat_dish/beef-stewed-with-tomatoes-and-potatoes.md) +- [Beef with Hot Green Peppers](./dishes/meat_dish/beef-with-hot-green-peppers.md) +- [Beer Duck](./dishes/meat_dish/beer-duck.md) +- [Bird's Eye Chili Pork Stir-fry](./dishes/meat_dish/birds-eye-chili-pork-stir-fry.md) +- [Black Pepper Beef](./dishes/meat_dish/black-pepper-beef.md) +- [Boneless Chicken Feet Salad](./dishes/meat_dish/boneless-chicken-feet-salad.md) +- [Braised Noodles with Lamb Ribs](./dishes/meat_dish/braised-noodles-with-lamb-ribs.md) +- [Braised Pork Ribs with Potatoes](./dishes/meat_dish/braised-pork-ribs-with-potatoes.md) +- [Butter Chicken](./dishes/meat_dish/butter-chicken.md) +- [Cantonese Beef Brisket with Radish](./dishes/meat_dish/cantonese-beef-brisket-with-radish.md) +- [Cantonese Sweet and Sour Pork](./dishes/meat_dish/cantonese-sweet-and-sour-pork.md) +- [Chu Hou Beef Brisket](./dishes/meat_dish/chu-hou-beef-brisket.md) +- [Coca-Cola Chicken Wings](./dishes/meat_dish/coca-cola-chicken-wings.md) +- [Cold Shredded Chicken Salad](./dishes/meat_dish/cold-shredded-chicken-salad.md) +- [Cold-Eating Spicy Rabbit](./dishes/meat_dish/cold-eating-spicy-rabbit.md) +- [Country-Style Beer Duck](./dishes/meat_dish/country-style-beer-duck.md) +- [Crispy Air Fryer Fried Chicken](./dishes/meat_dish/crispy-air-fryer-fried-chicken.md) +- [Cucumber Stir-fried with Pork](./dishes/meat_dish/cucumber-stir-fried-with-pork.md) +- [Cumin Beef](./dishes/meat_dish/cumin-beef.md) +- [Curry Beef Slices](./dishes/meat_dish/curry-beef-slices.md) +- [Dali Pork Knuckle with Handle](./dishes/meat_dish/dali-pork-knuckle-with-handle.md) +- [Dry-Fried Spring Chicken](./dishes/meat_dish/dry-fried-spring-chicken.md) +- [Farmhouse Pork and Egg Stir-fry](./dishes/meat_dish/farmhouse-pork-and-egg-stir-fry.md) +- [Fermented Bean Curd Pork](./dishes/meat_dish/fermented-bean-curd-pork.md) +- [Fuzhou Drunken Spare Ribs](./dishes/meat_dish/fuzhou-drunken-spare-ribs.md) +- [Garlic Scapes Stir-fried with Pork](./dishes/meat_dish/garlic-scapes-stir-fried-with-pork.md) +- [Ginger Scallion Shredded Chicken](./dishes/meat_dish/ginger-scallion-shredded-chicken.md) +- [Ginger Stir-fried Chicken](./dishes/meat_dish/ginger-stir-fried-chicken.md) +- [Guilin Eighteen Stuffed Dishes](./dishes/meat_dish/guilin-eighteen-stuffed-dishes.md) +- [Guizhou Chili Chicken](./dishes/meat_dish/guizhou-chili-chicken.md) +- [Guizhou Sausage with Baby Napa Cabbage](./dishes/meat_dish/guizhou-sausage-with-baby-napa-cabbage.md) +- [Huangmen Braised Chicken](./dishes/meat_dish/huangmen-braised-chicken.md) +- [Hunan Chili Pork Stir-fry](./dishes/meat_dish/hunan-chili-pork-stir-fry.md) +- [Hunan Home-Style Red-Braised Pork](./dishes/meat_dish/hunan-home-style-red-braised-pork.md) +- [Hunan Pepper Stir-fried Pork](./dishes/meat_dish/hunan-pepper-stir-fried-pork.md) +- [Hunan Stir-fried Beef](./dishes/meat_dish/hunan-stir-fried-beef.md) +- [Indian Lettuce with Fried Dace and Black Beans](./dishes/meat_dish/indian-lettuce-with-fried-dace-and-black-beans.md) +- [Italian Roast Chicken](./dishes/meat_dish/italian-roast-chicken.md) +- [Kung Pao Chicken](./dishes/meat_dish/kung-pao-chicken.md) +- [Lamb Brisket and Bean Curd Stick Pot](./dishes/meat_dish/lamb-brisket-and-bean-curd-stick-pot.md) +- [Lamb Ribs Stewed with Radish](./dishes/meat_dish/lamb-ribs-stewed-with-radish.md) +- [Laoma Pig Trotter Soup](./dishes/meat_dish/laoma-pig-trotter-soup.md) +- [Lean Pork with Potato Slices](./dishes/meat_dish/lean-pork-with-potato-slices.md) +- [Lu Braised Meats](./dishes/meat_dish/lu-braised-meats.md) +- [Lychee Pork](./dishes/meat_dish/lychee-pork.md) +- [Macanese Saucy Minchi Rice](./dishes/meat_dish/macanese-saucy-minchi-rice.md) +- [Mala Xiang Guo (Spicy Stir-fry Pot)](./dishes/meat_dish/mala-xiang-guo-spicy-stir-fry-pot.md) +- [Mapo Tofu](./dishes/meat_dish/mapo-tofu.md) +- [Meicai Kourou (Pork Belly with Preserved Mustard Greens)](./dishes/meat_dish/meicai-kourou-pork-belly-with-preserved-mustard-greens.md) +- [Mouthwatering Chicken](./dishes/meat_dish/mouthwatering-chicken.md) +- [New Orleans-Style Roast Chicken Legs](./dishes/meat_dish/new-orleans-style-roast-chicken-legs.md) +- [Northeastern Pig-Killing Stew](./dishes/meat_dish/northeastern-pig-killing-stew.md) +- [Old-Style Guobaorou](./dishes/meat_dish/old-style-guobaorou.md) +- [Pakistani Beef Curry](./dishes/meat_dish/pakistani-beef-curry.md) +- [Pan-Fried Pork Belly Lettuce Wraps](./dishes/meat_dish/pan-fried-pork-belly-lettuce-wraps.md) +- [Pan-Seared Lamb Ribs](./dishes/meat_dish/pan-seared-lamb-ribs.md) +- [Pork and Napa Cabbage Stew with Glass Noodles](./dishes/meat_dish/pork-and-napa-cabbage-stew-with-glass-noodles.md) +- [Pork Braised with Suancai](./dishes/meat_dish/pork-braised-with-suancai.md) +- [Pork Skin Aspic](./dishes/meat_dish/pork-skin-aspic.md) +- [Pork Stir-fried with Green Peppers and Potatoes](./dishes/meat_dish/pork-stir-fried-with-green-peppers-and-potatoes.md) +- [Pork Stir-fried with Onion](./dishes/meat_dish/pork-stir-fried-with-onion.md) +- [Pork with Smoked Tofu and Celery](./dishes/meat_dish/pork-with-smoked-tofu-and-celery.md) +- [Pork with Smoked Tofu Strips](./dishes/meat_dish/pork-with-smoked-tofu-strips.md) +- [Red-Braised Chicken Wings](./dishes/meat_dish/red-braised-chicken-wings.md) +- [Red-Braised Pig Trotters](./dishes/meat_dish/red-braised-pig-trotters.md) +- [Rice Flour Steamed Pork](./dishes/meat_dish/rice-flour-steamed-pork.md) +- [Roast Chicken Wings](./dishes/meat_dish/roast-chicken-wings.md) +- [Salt and Pepper Pork Strips](./dishes/meat_dish/salt-and-pepper-pork-strips.md) +- [Scallion-Braised Chicken Thighs](./dishes/meat_dish/scallion-braised-chicken-thighs.md) +- [Screaming Bullfrog](./dishes/meat_dish/screaming-bullfrog.md) +- [Shangzhi Pork](./dishes/meat_dish/shangzhi-pork.md) +- [Shanxi Guoyou Rou](./dishes/meat_dish/shanxi-guoyou-rou.md) +- [Shiitake Chicken](./dishes/meat_dish/shiitake-chicken.md) +- [Sichuan Boiled Beef](./dishes/meat_dish/sichuan-boiled-beef.md) +- [Sichuan Boiled Pork Slices](./dishes/meat_dish/sichuan-boiled-pork-slices.md) +- [Sichuan Crispy Fried Pork](./dishes/meat_dish/sichuan-crispy-fried-pork.md) +- [Simple Red-Braised Pork](./dishes/meat_dish/simple-red-braised-pork.md) +- [Snow Peas Stir-fried with Chinese Sausage](./dishes/meat_dish/snow-peas-stir-fried-with-chinese-sausage.md) +- [Southern-Style Red-Braised Pork](./dishes/meat_dish/southern-style-red-braised-pork.md) +- [Soy-Braised Beef Shank](./dishes/meat_dish/soy-braised-beef-shank.md) +- [Soy-Braised Pork Ribs](./dishes/meat_dish/soy-braised-pork-ribs.md) +- [Spicy Chicken Feet Pot](./dishes/meat_dish/spicy-chicken-feet-pot.md) +- [Steak](./dishes/meat_dish/steak.md) +- [Steamed Mandarin Fish](./dishes/meat_dish/steamed-mandarin-fish.md) +- [Steamed Pork Patty with Egg](./dishes/meat_dish/steamed-pork-patty-with-egg.md) +- [Steamed Spare Ribs with Black Bean Sauce](./dishes/meat_dish/steamed-spare-ribs-with-black-bean-sauce.md) +- [Steamed White Eel with Black Bean Sauce](./dishes/meat_dish/steamed-white-eel-with-black-bean-sauce.md) +- [Stir-fried Chicken Livers](./dishes/meat_dish/stir-fried-chicken-livers.md) +- [Stuffed Green Peppers](./dishes/meat_dish/stuffed-green-peppers.md) +- [Stuffed River Snails](./dishes/meat_dish/stuffed-river-snails.md) +- [Stuffed Winter Melon Rolls](./dishes/meat_dish/stuffed-winter-melon-rolls.md) +- [Sweet and Sour Pork Ribs](./dishes/meat_dish/sweet-and-sour-pork-ribs.md) +- [Sweet and Sour Pork Tenderloin](./dishes/meat_dish/sweet-and-sour-pork-tenderloin.md) +- [Sweet and Spicy Air Fryer Whole Wings](./dishes/meat_dish/sweet-and-spicy-air-fryer-whole-wings.md) +- [Taiwanese Braised Pork Rice](./dishes/meat_dish/taiwanese-braised-pork-rice.md) +- [Tiger-Skin Pork Knuckle](./dishes/meat_dish/tiger-skin-pork-knuckle.md) +- [Tomato Beef Brisket](./dishes/meat_dish/tomato-beef-brisket.md) +- [Tomato Meat Sauce](./dishes/meat_dish/tomato-meat-sauce.md) +- [Twice-Cooked Pork](./dishes/meat_dish/twice-cooked-pork.md) +- [Wasabi Giant River Prawns](./dishes/meat_dish/wasabi-giant-river-prawns.md) +- [Water Bamboo Stir-fried with Pork](./dishes/meat_dish/water-bamboo-stir-fried-with-pork.md) +- [Winter Melon Sauna Chicken](./dishes/meat_dish/winter-melon-sauna-chicken.md) +- [Wugang Blood Duck](./dishes/meat_dish/wugang-blood-duck.md) +- [Xiangqi Rice-Flour Steamed Duck](./dishes/meat_dish/xiangqi-rice-flour-steamed-duck.md) +- [Xinjiang Big Plate Chicken](./dishes/meat_dish/xinjiang-big-plate-chicken.md) +- [Yuxiang Eggplant](./dishes/meat_dish/yuxiang-eggplant.md) +- [Yuxiang Shredded Pork](./dishes/meat_dish/yuxiang-shredded-pork.md) +- [Zibo Barbecue](./dishes/meat_dish/zibo-barbecue.md) + +### Seafood + +- [Bean Paste Steamed Crab](./dishes/aquatic/bean-paste-steamed-crab.md) +- [Bream Braised with Tofu](./dishes/aquatic/bream-braised-with-tofu.md) +- [Butter Fried Shrimp](./dishes/aquatic/butter-fried-shrimp.md) +- [Carp Stewed with Napa Cabbage](./dishes/aquatic/carp-stewed-with-napa-cabbage.md) +- [Crab Pot](./dishes/aquatic/crab-pot.md) +- [Curry Crab Stir-fry](./dishes/aquatic/curry-crab-stir-fry.md) +- [Garlic Butter Shrimp](./dishes/aquatic/garlic-butter-shrimp.md) +- [Garlic Steamed Prawns](./dishes/aquatic/garlic-steamed-prawns.md) +- [Microwave Scallion and Ginger Black Cod](./dishes/aquatic/microwave-scallion-and-ginger-black-cod.md) +- [Oil-Braised Prawns](./dishes/aquatic/oil-braised-prawns.md) +- [Pan-Fried Topmouth Culter](./dishes/aquatic/pan-fried-topmouth-culter.md) +- [Pan-Seared Argentine Red Shrimp](./dishes/aquatic/pan-seared-argentine-red-shrimp.md) +- [Poached Shrimp](./dishes/aquatic/poached-shrimp.md) +- [Razor Clam Omelette](./dishes/aquatic/razor-clam-omelette.md) +- [Red-Braised Carp](./dishes/aquatic/red-braised-carp.md) +- [Red-Braised Fish](./dishes/aquatic/red-braised-fish.md) +- [Red-Braised Fish Head](./dishes/aquatic/red-braised-fish-head.md) +- [Scallion Oil Mandarin Fish](./dishes/aquatic/scallion-oil-mandarin-fish.md) +- [Scallion-Braised Sea Cucumber](./dishes/aquatic/scallion-braised-sea-cucumber.md) +- [Sichuan Boiled Fish](./dishes/aquatic/sichuan-boiled-fish.md) +- [Sichuan Grilled Fish](./dishes/aquatic/sichuan-grilled-fish.md) +- [Sizzling Oil Eel Shreds](./dishes/aquatic/sizzling-oil-eel-shreds.md) +- [Spicy Crayfish](./dishes/aquatic/spicy-crayfish.md) +- [Steamed Oysters](./dishes/aquatic/steamed-oysters.md) +- [Steamed Sea Bass](./dishes/aquatic/steamed-sea-bass.md) +- [Sweet and Sour Carp](./dishes/aquatic/sweet-and-sour-carp.md) +- [Wasabi Butter Giant River Prawns](./dishes/aquatic/wasabi-butter-giant-river-prawns.md) +- [Yangshuo Beer Fish](./dishes/aquatic/yangshuo-beer-fish.md) + +### Breakfast + +- [Air Fryer Toast](./dishes/breakfast/air-fryer-toast.md) +- [American Scrambled Eggs](./dishes/breakfast/american-scrambled-eggs.md) +- [Boiled Corn](./dishes/breakfast/boiled-corn.md) +- [Egg Sandwich](./dishes/breakfast/egg-sandwich.md) +- [Egg-Fried Glutinous Rice Cakes](./dishes/breakfast/egg-fried-glutinous-rice-cakes.md) +- [Flaky Scallion Pancake Wraps](./dishes/breakfast/flaky-scallion-pancake-wraps.md) +- [Italian Sausage Shakshuka](./dishes/breakfast/italian-sausage-shakshuka.md) +- [Korean Mayak Eggs](./dishes/breakfast/korean-mayak-eggs.md) +- [Longan and Red Date Congee](./dishes/breakfast/longan-and-red-date-congee.md) +- [Microwave Mug Cake](./dishes/breakfast/microwave-mug-cake.md) +- [Microwave Poached Eggs](./dishes/breakfast/microwave-poached-eggs.md) +- [Microwave Steamed Egg](./dishes/breakfast/microwave-steamed-egg.md) +- [Microwave Sunny-Side Up Egg](./dishes/breakfast/microwave-sunny-side-up-egg.md) +- [Milk Oats](./dishes/breakfast/milk-oats.md) +- [Oat and Egg Pancake](./dishes/breakfast/oat-and-egg-pancake.md) +- [Onsen Tamago](./dishes/breakfast/onsen-tamago.md) +- [Pan-Fried Dumplings](./dishes/breakfast/pan-fried-dumplings.md) +- [Scotch Eggs](./dishes/breakfast/scotch-eggs.md) +- [Soft-Boiled Eggs](./dishes/breakfast/soft-boiled-eggs.md) +- [Steamed Egg Custard](./dishes/breakfast/steamed-egg-custard.md) +- [Steamed Flower Rolls](./dishes/breakfast/steamed-flower-rolls.md) +- [Tea Eggs](./dishes/breakfast/tea-eggs.md) +- [the Perfect Boiled Egg](./dishes/breakfast/the-perfect-boiled-egg.md) +- [Toast with Jam](./dishes/breakfast/toast-with-jam.md) +- [Tuna Mayo Sandwich](./dishes/breakfast/tuna-mayo-sandwich.md) + +### Staples + +- [Air Fryer Teriyaki Chicken Rice](./dishes/staple/air-fryer-teriyaki-chicken-rice.md) +- [Basic Milk Bread](./dishes/staple/basic-milk-bread.md) +- [Bibimbap](./dishes/staple/bibimbap.md) +- [Bonito Seaweed Corn Rice](./dishes/staple/bonito-seaweed-corn-rice.md) +- [Braised Noodles with Green Beans](./dishes/staple/braised-noodles-with-green-beans.md) +- [Buckwheat Noodles with Chili Sauce](./dishes/staple/buckwheat-noodles-with-chili-sauce.md) +- [Chicken Biryani](./dishes/staple/chicken-biryani.md) +- [Chinese Savory Meat Pancake](./dishes/staple/chinese-savory-meat-pancake.md) +- [Chive Pockets](./dishes/staple/chive-pockets.md) +- [Chole Bhature](./dishes/staple/chole-bhature.md) +- [Cola Fried Rice](./dishes/staple/cola-fried-rice.md) +- [Egg Fried Rice](./dishes/staple/egg-fried-rice.md) +- [Eggplant and Cured Pork Fritters](./dishes/staple/eggplant-and-cured-pork-fritters.md) +- [Fresh Pork Shumai](./dishes/staple/fresh-pork-shumai.md) +- [Ham Rice Balls](./dishes/staple/ham-rice-balls.md) +- [Handmade Boiled Dumplings](./dishes/staple/handmade-boiled-dumplings.md) +- [Henan Steamed Noodles](./dishes/staple/henan-steamed-noodles.md) +- [Hot and Sour Fern Root Noodles](./dishes/staple/hot-and-sour-fern-root-noodles.md) +- [Instant Noodles with Egg](./dishes/staple/instant-noodles-with-egg.md) +- [Japanese Curry Rice](./dishes/staple/japanese-curry-rice.md) +- [Japanese Gyudon (Beef Bowl)](./dishes/staple/japanese-gyudon-beef-bowl.md) +- [Lao Gan Ma Noodles](./dishes/staple/lao-gan-ma-noodles.md) +- [Laobing (Layered Flatbread)](./dishes/staple/laobing-layered-flatbread.md) +- [Laoyou Pork Rice Noodles](./dishes/staple/laoyou-pork-rice-noodles.md) +- [Lard Rice](./dishes/staple/lard-rice.md) +- [Liangfen (Pea Starch Jelly)](./dishes/staple/liangfen-pea-starch-jelly.md) +- [Litti Chokha](./dishes/staple/litti-chokha.md) +- [Luosifen (River Snail Rice Noodles)](./dishes/staple/luosifen-river-snail-rice-noodles.md) +- [Microwave Chinese Sausage Claypot Rice](./dishes/staple/microwave-chinese-sausage-claypot-rice.md) +- [Mini Tangyuan in Fermented Rice Soup](./dishes/staple/mini-tangyuan-in-fermented-rice-soup.md) +- [Minnan Stir-fried Rice Cakes](./dishes/staple/minnan-stir-fried-rice-cakes.md) +- [Naan](./dishes/staple/naan.md) +- [Noodle Soup](./dishes/staple/noodle-soup.md) +- [Omurice](./dishes/staple/omurice.md) +- [Pizza Dough](./dishes/staple/pizza-dough.md) +- [Pork and Egg Rice Bowl](./dishes/staple/pork-and-egg-rice-bowl.md) +- [Rajma Chawal (Kidney Bean Curry with Rice)](./dishes/staple/rajma-chawal-kidney-bean-curry-with-rice.md) +- [Rice Cooker Rice](./dishes/staple/rice-cooker-rice.md) +- [Rice Cooker Salmon Rice](./dishes/staple/rice-cooker-salmon-rice.md) +- [Scallion Oil Noodles](./dishes/staple/scallion-oil-noodles.md) +- [Sesame Oil Noodles](./dishes/staple/sesame-oil-noodles.md) +- [Sesame Shaobing](./dishes/staple/sesame-shaobing.md) +- [Shaanxi Youpo Noodles (Hot Oil Noodles)](./dishes/staple/shaanxi-youpo-noodles-hot-oil-noodles.md) +- [Shanghai Cured Pork Vegetable Rice](./dishes/staple/shanghai-cured-pork-vegetable-rice.md) +- [Spaghetti Bolognese](./dishes/staple/spaghetti-bolognese.md) +- [Spicy Low-Fat Buckwheat Noodle Soup](./dishes/staple/spicy-low-fat-buckwheat-noodle-soup.md) +- [Steamed Braised Noodles (Zheng Lu Mian)](./dishes/staple/steamed-braised-noodles-zheng-lu-mian.md) +- [Stir-fried Instant Noodles](./dishes/staple/stir-fried-instant-noodles.md) +- [Stir-fried Liangfen](./dishes/staple/stir-fried-liangfen.md) +- [Stir-fried Rice Noodles (Chao He Fen)](./dishes/staple/stir-fried-rice-noodles-chao-he-fen.md) +- [Stir-fried Spaghetti with Beef](./dishes/staple/stir-fried-spaghetti-with-beef.md) +- [Stir-fried Steamed Bun Cubes](./dishes/staple/stir-fried-steamed-bun-cubes.md) +- [Stovetop Pot Rice](./dishes/staple/stovetop-pot-rice.md) +- [Tengzhou Vegetable Jianbing](./dishes/staple/tengzhou-vegetable-jianbing.md) +- [Teriyaki Chicken Rice](./dishes/staple/teriyaki-chicken-rice.md) +- [Tomato and Egg Noodles](./dishes/staple/tomato-and-egg-noodles.md) +- [Wuhan Hot Dry Noodles](./dishes/staple/wuhan-hot-dry-noodles.md) +- [Yangzhou Fried Rice](./dishes/staple/yangzhou-fried-rice.md) +- [Zhajiangmian (Fried Sauce Noodles)](./dishes/staple/zhajiangmian-fried-sauce-noodles.md) + +### Semi-finished Foods + +- [Air Fryer Chicken Wings](./dishes/semi-finished/air-fryer-chicken-wings.md) +- [Air Fryer Lamb Chops](./dishes/semi-finished/air-fryer-lamb-chops.md) +- [Beef Tallow Hot Pot Base](./dishes/semi-finished/beef-tallow-hot-pot-base.md) +- [French Fries](./dishes/semi-finished/french-fries.md) +- [Frozen Boiled Dumplings](./dishes/semi-finished/frozen-boiled-dumplings.md) +- [Frozen Tangyuan](./dishes/semi-finished/frozen-tangyuan.md) +- [Frozen Wontons](./dishes/semi-finished/frozen-wontons.md) +- [Lazy Egg Tarts](./dishes/semi-finished/lazy-egg-tarts.md) +- [Liangpi (Cold Skin Noodles)](./dishes/semi-finished/liangpi-cold-skin-noodles.md) +- [Ready-Made Pasta](./dishes/semi-finished/ready-made-pasta.md) + +### Soups and Congee + +- [Century Egg and Lean Pork Congee](./dishes/soup/century-egg-and-lean-pork-congee.md) +- [Chicken Soup with Chinese Yam and Pumpkin](./dishes/soup/chicken-soup-with-chinese-yam-and-pumpkin.md) +- [Corn and Pork Rib Soup](./dishes/soup/corn-and-pork-rib-soup.md) +- [Cream of Mushroom Soup](./dishes/soup/cream-of-mushroom-soup.md) +- [Cucumber and Century Egg Soup](./dishes/soup/cucumber-and-century-egg-soup.md) +- [Enoki Mushroom Soup](./dishes/soup/enoki-mushroom-soup.md) +- [Laba Congee](./dishes/soup/laba-congee.md) +- [Lamb Soup](./dishes/soup/lamb-soup.md) +- [Millet Congee](./dishes/soup/millet-congee.md) +- [Plain Rice Congee](./dishes/soup/plain-rice-congee.md) +- [Poached Pork Meatball Soup](./dishes/soup/poached-pork-meatball-soup.md) +- [Pork Rib and Bitter Melon Soup](./dishes/soup/pork-rib-and-bitter-melon-soup.md) +- [Pork Rib Soup with Chinese Yam and Corn](./dishes/soup/pork-rib-soup-with-chinese-yam-and-corn.md) +- [Seaweed Egg Drop Soup](./dishes/soup/seaweed-egg-drop-soup.md) +- [Shanghai-Style Borscht](./dishes/soup/shanghai-style-borscht.md) +- [Snow Fungus and Lotus Seed Soup](./dishes/soup/snow-fungus-and-lotus-seed-soup.md) +- [Squab Stewed with Mushrooms](./dishes/soup/squab-stewed-with-mushrooms.md) +- [Tangerine Peel Pork Rib Double-Boiled Soup](./dishes/soup/tangerine-peel-pork-rib-double-boiled-soup.md) +- [Tangerine Peel Pork Rib Soup](./dishes/soup/tangerine-peel-pork-rib-soup.md) +- [Thickened Shiitake Soup](./dishes/soup/thickened-shiitake-soup.md) +- [Tomato Beef Egg Drop Soup](./dishes/soup/tomato-beef-egg-drop-soup.md) +- [Tomato Egg Soup](./dishes/soup/tomato-egg-soup.md) +- [Yellow Catfish and Tofu Soup](./dishes/soup/yellow-catfish-and-tofu-soup.md) +- [Zhuque Egg Soup](./dishes/soup/zhuque-egg-soup.md) + +### Drinks + +- [Avocado Lassi](./dishes/drink/avocado-lassi.md) +- [B-52 Shot](./dishes/drink/b-52-shot.md) +- [Bingfen (Ice Jelly)](./dishes/drink/bingfen-ice-jelly.md) +- [Gin and Tonic](./dishes/drink/gin-and-tonic.md) +- [Gin Fizz](./dishes/drink/gin-fizz.md) +- [Jiuniang (Fermented Sweet Rice)](./dishes/drink/jiuniang-fermented-sweet-rice.md) +- [Kiwi Spinach Smoothie](./dishes/drink/kiwi-spinach-smoothie.md) +- [Lemonade](./dishes/drink/lemonade.md) +- [Long Island Iced Tea](./dishes/drink/long-island-iced-tea.md) +- [Mandarin Jasmine Tea](./dishes/drink/mandarin-jasmine-tea.md) +- [Mango Pomelo Sago](./dishes/drink/mango-pomelo-sago.md) +- [Masala Chai](./dishes/drink/masala-chai.md) +- [Milk Tea](./dishes/drink/milk-tea.md) +- [Mojito](./dishes/drink/mojito.md) +- [Passion Fruit Orange Cooler](./dishes/drink/passion-fruit-orange-cooler.md) +- [Pineapple Coffee Special](./dishes/drink/pineapple-coffee-special.md) +- [Seaside Sunset Cocktail](./dishes/drink/seaside-sunset-cocktail.md) +- [Sour Plum Drink](./dishes/drink/sour-plum-drink.md) +- [Sour Plum Drink (Instant Mix)](./dishes/drink/sour-plum-drink-instant-mix.md) +- [Sugared Coconut Slush](./dishes/drink/sugared-coconut-slush.md) +- [Thai Iced Tea (ChaTraMue)](./dishes/drink/thai-iced-tea-chatramue.md) +- [Whiskey Cola Bucket](./dishes/drink/whiskey-cola-bucket.md) +- [Winter Melon Tea](./dishes/drink/winter-melon-tea.md) + +### Sauces and Other Ingredients + +- [Fried Skewer Seasoning Sauce](./dishes/condiment/fried-skewer-seasoning-sauce.md) +- [Garlic Soy Sauce](./dishes/condiment/garlic-soy-sauce.md) +- [Scallion Oil](./dishes/condiment/scallion-oil.md) +- [Shaanxi Chili Oil](./dishes/condiment/shaanxi-chili-oil.md) +- [Simple Caramel Color](./dishes/condiment/simple-caramel-color.md) +- [Simple Syrup](./dishes/condiment/simple-syrup.md) +- [Strawberry Jam](./dishes/condiment/strawberry-jam.md) +- [Sweet and Sour Sauce](./dishes/condiment/sweet-and-sour-sauce.md) +- [Youxu (Oil-Flour Paste)](./dishes/condiment/youxu-oil-flour-paste.md) + +### Desserts + +- [Baked Egg Tarts](./dishes/dessert/baked-egg-tarts.md) +- [Chiffon Cake](./dishes/dessert/chiffon-cake.md) +- [Coffee Coconut Milk Jelly](./dishes/dessert/coffee-coconut-milk-jelly.md) +- [English Scones](./dishes/dessert/english-scones.md) +- [Fried Milk](./dishes/dessert/fried-milk.md) +- [Gajar ka Halwa (Carrot Halwa)](./dishes/dessert/gajar-ka-halwa-carrot-halwa.md) +- [Guilinggao (Herbal Jelly)](./dishes/dessert/guilinggao-herbal-jelly.md) +- [Honey Bread Rolls without a Stand Mixer](./dishes/dessert/honey-bread-rolls-without-a-stand-mixer.md) +- [Konjac Cake](./dishes/dessert/konjac-cake.md) +- [Margherita Cookies](./dishes/dessert/margherita-cookies.md) +- [Oreo Ice Cream](./dishes/dessert/oreo-ice-cream.md) +- [Oven Basque Cheesecake](./dishes/dessert/oven-basque-cheesecake.md) +- [Red Pomelo Cake](./dishes/dessert/red-pomelo-cake.md) +- [Snowflake Crisp](./dishes/dessert/snowflake-crisp.md) +- [Strawberry Ice Cream](./dishes/dessert/strawberry-ice-cream.md) +- [Sugar-Frosted Taro](./dishes/dessert/sugar-frosted-taro.md) +- [Taro Paste Mochi (Xuemeiniang)](./dishes/dessert/taro-paste-mochi-xuemeiniang.md) +- [Tiramisu](./dishes/dessert/tiramisu.md) +- [Yogurt Panna Cotta](./dishes/dessert/yogurt-panna-cotta.md) + +## Advanced Knowledge + +If you've already made many of the dishes above, have learned the basics, and want to learn more advanced cooking techniques, read on: + +- [Making Caramel Color](./tips/advanced/making-caramel-color.md) +- [Oil Temperature Guide and Conversion Table](./tips/advanced/oil-temperature-guide-and-conversion-table.md) +- [Professional Cooking Terminology](./tips/advanced/professional-cooking-terminology.md) +- [Tips for Aromatics](./tips/advanced/tips-for-aromatics.md) diff --git a/en/dishes/aquatic/bean-paste-steamed-crab.md b/en/dishes/aquatic/bean-paste-steamed-crab.md new file mode 100644 index 0000000000..b87299c128 --- /dev/null +++ b/en/dishes/aquatic/bean-paste-steamed-crab.md @@ -0,0 +1,56 @@ +# How to Make Bean Paste Steamed Crab + +This dish is an autumn-only savory specialty from Pinghu in Zhejiang: the creamy crab roe is coated in savory bean paste, the crab meat is sweet, and the sauce over rice is unbeatable. It is rich in high-quality protein and trace elements. The difficulty is moderate, suitable for beginners with some basics, and it takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 468 kcal + +## Ingredients and Tools + +- Crabs (freshwater crabs preferred, swimming crabs as a second choice) +- Doubanjiang (chili bean paste) +- Rock sugar (optional) +- Dark soy sauce +- Rapeseed oil (unbleached rapeseed oil, commonly called "crude rapeseed oil" or "country rapeseed oil"; peanut oil as an alternative) +- Ketchup +- Cooking wine +- Mature ginger +- Green onion +- Egg (optional) +- Minced pork (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Crabs 500 g (about 3-4 medium freshwater crabs) +- Doubanjiang 30-50 g +- Rock sugar 0-15 g +- Dark soy sauce 15 ml +- Rapeseed oil 20 ml +- Ketchup 15 ml +- Cooking wine 5 ml +- Mature ginger 10 g +- Green onion 10 g +- Egg 1 (about 50 g) +- Minced pork 50 g +- Water 500 mL + +## Steps + +1. Scrub the crabs clean, then split them in half on the cutting board +2. Add the rapeseed oil to the wok, add the minced ginger and doubanjiang and fry until fragrant, then add the rock sugar and stir until it melts. Once small bubbles appear, scoop it out +3. Spread a layer of the sauce on a plate, then arrange the halved crabs neatly on top, cut side down +4. Add some green onion segments and ginger slices. It's recommended to crack an egg over it or spread minced pork on the bottom of the plate +5. Steam for 10-12 minutes + +## Additional Notes + +- For a savory version, use 50 g of doubanjiang; for a sweet version, use less doubanjiang and add rock sugar and ketchup +- Sprinkling some chopped green onion on after cooking makes it more fragrant and better looking +- Reference: [As the autumn wind rises, this delicious Pinghu dish is great with rice - Tide News](https://tidenews.com.cn/news.html?id=2925971) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/bream-braised-with-tofu.md b/en/dishes/aquatic/bream-braised-with-tofu.md new file mode 100644 index 0000000000..9b93869042 --- /dev/null +++ b/en/dishes/aquatic/bream-braised-with-tofu.md @@ -0,0 +1,68 @@ +# How to Make Bream Braised with Tofu + +![Bream braised with tofu](../../../dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.jpg) + +Bream braised with tofu is a home-style red-braised dish: the fish is fresh, tender and well-seasoned, the tofu soaks up plenty of broth, and the flavor is savory with a little heat. Bream is rich in high-quality protein and unsaturated fatty acids, while tofu provides plant protein and calcium, making a balanced combination. The difficulty is moderate; frying the fish takes a little patience to keep it from sticking, but the steps are clear and beginners can give it a try. It takes about 40 minutes from prep to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 524 kcal + +## Ingredients and Tools + +- Bream (you can ask the vendor to clean the fish) +- Firm tofu +- Ginger +- Green onion +- Garlic +- Dark soy sauce +- Cassia bark (optional) +- Rock sugar +- Dried chili peppers (leave out if you don't eat spicy food) +- Cooking wine +- Light soy sauce +- Salt +- Star anise (optional) +- Bay leaves (optional) +- Hot water + +## Calculation + +Note: these amounts serve about 2-3 people + +Per portion: + +- Bream: 550 grams +- Firm tofu: 400 grams +- Ginger: 5 slices +- Green onion: half a stalk (50 grams) +- Garlic: 4 cloves +- Dark soy sauce: 2ml (leave it out if you don't like strong flavors) +- Cassia bark: 1 piece +- Rock sugar: 5 pieces +- Dried chili peppers: 4-6 (to taste) +- Cooking wine: 5ml +- Light soy sauce: 4ml +- Salt: 5-8 grams (to taste) +- Star anise: 1 +- Bay leaves: 1-3 +- Cooking oil: 10ml +- Hot water: 400 grams + +## Steps + +1. Score the bream, top with ginger slices and cooking wine and marinate for 5-10 minutes +2. Cut the firm tofu into cubes and put them in water until needed +3. Add oil to the wok. You can put a little salt in the wok to keep the fish from sticking. Pat the marinated fish dry with paper towels, put it in the wok and fry both sides +4. When both sides are done, push the fish toward the side of the wok a bit to leave space, and add the green onion, ginger, garlic, dried chilies, bay leaves and star anise to fry until fragrant +5. Once the aromatics are fragrant, add the cooking wine, light soy sauce, dark soy sauce, rock sugar and cassia bark, then pour in hot water to the same level as the fish or a little less +6. After bringing to a boil on high heat, add the tofu against the sides of the wok, add the salt, and turn to low heat +7. Simmer on low heat for 10-15 minutes, then reduce the sauce a little on high heat and serve + +## Additional Notes + +- Fry each side of the fish for 2-4 minutes +- Use medium-low heat the whole time when frying the fish +- Adding some minced garlic right before serving makes it taste even better + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/butter-fried-shrimp.md b/en/dishes/aquatic/butter-fried-shrimp.md new file mode 100644 index 0000000000..dd1bf60939 --- /dev/null +++ b/en/dishes/aquatic/butter-fried-shrimp.md @@ -0,0 +1,48 @@ +# How to Make Butter Fried Shrimp + +![Butter fried shrimp - preview image 1](../../../dishes/aquatic/黄油煎虾/黄油煎虾.jpg) + +Butter fried shrimp is a richly flavored home-style seafood dish with fresh, tender, springy shrimp. Fresh shrimp is rich in high-quality protein and minerals such as calcium and zinc, and butter adds a creamy aroma and energy. It's relatively simple; you just need patience to prepare the live shrimp, and beginners can manage it smoothly. It takes about an hour in total. + +Estimated difficulty: ★★★ + +Estimated calories: 741 kcal + +## Ingredients and Tools + +- Fresh shrimp (kuruma prawns with firm meat are highly recommended; ordinary prawns also work) +- Butter (Anchor recommended, one small 7g portion per batch) +- Black peppercorns (in a grinder bottle) +- Light soy sauce +- Salt +- White sugar +- Rice wine + +## Calculation + +Per portion: + +- Fresh shrimp 300g +- Butter 7g +- Black peppercorns about 15ml +- Cooking oil 45ml +- Light soy sauce 10ml +- Rice wine 5ml +- White sugar 10ml +- Salt 2.5ml + +## Steps + +1. Twist off the shrimp heads, pulling out the vein at the same time (if this doesn't work, you can remove the vein in the next step when butterflying). Cut open the back with scissors or slice it open with a knife, drain and set aside +2. Mix the sauce: in a small bowl, stir together all the light soy sauce, rice wine, white sugar and salt in the amounts above and set aside +3. Heat the wok over medium-high heat, add the cooking oil and wait 10 seconds for it to heat up +4. Put all the shrimp in the wok, start grinding black pepper evenly over them, and stir-fry +5. After the shrimp change color, add the butter. Once it has completely melted, pour in the sauce and keep stir-frying +6. Stir-fry on high heat for 15 seconds to reduce the sauce, then plate + +## Additional Notes + +- Butterflying the shrimp helps them absorb the flavor, but be very, very careful with the knife; beginners can easily cut themselves +- [Recipe by Feng Xiaochu (冯小厨)](https://www.bilibili.com/video/BV1g541177cd) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/carp-stewed-with-napa-cabbage.md b/en/dishes/aquatic/carp-stewed-with-napa-cabbage.md new file mode 100644 index 0000000000..4195787feb --- /dev/null +++ b/en/dishes/aquatic/carp-stewed-with-napa-cabbage.md @@ -0,0 +1,58 @@ +# How to Make Carp Stewed with Napa Cabbage + +![Carp stewed with napa cabbage](../../../dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.jpeg) + +Carp stewed with napa cabbage is a fragrant, rich home-style stew: the fish is soft, tender and well-seasoned, and the cabbage is sweet and soaks up the broth. It's a typical northern Chinese flavor. Carp is rich in high-quality protein and unsaturated fatty acids, and the cabbage provides dietary fiber and vitamins for a balanced meal. It involves pan-frying the fish and stewing, which takes some skill but isn't complicated, suitable for people with basic cooking experience. It takes about 40 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 792 kcal + +## Ingredients and Tools + +- Cooking oil +- Ginger +- Garlic +- Carp +- Napa cabbage hearts / baby napa cabbage +- Salt +- Dark soy sauce +- Light soy sauce +- Cassia bark +- Star anise +- Pixian doubanjiang (chili bean paste) +- Dried chili peppers (leave out if you don't eat spicy food) + +## Calculation + +Note: scale the seasonings to the size of the fish. + +Per portion: + +- Cooking oil: 10ml +- Ginger: 3 slices +- Garlic: 3 cloves (cut into chunks) +- Carp: 600g (1.2 jin, cleaned) +- Baby napa cabbage: 13 leaves (you can add more; it shrinks a lot when cooked) +- Salt: 5-8 grams +- Dark soy sauce: 3ml +- Light soy sauce: 6ml +- Cassia bark: 1 piece +- Star anise: 3 +- Pixian doubanjiang: 20 grams +- Dried chili peppers: 4-6 (to taste) + +## Steps + +1. Clean the carp and score it (make several cuts in the body to help the flavor soak in) +2. Wash the baby napa cabbage and set it aside on a plate +3. Add oil to the wok. When the oil is hot, add "a little salt", "ginger", "garlic", "Pixian doubanjiang", "cassia bark" and "star anise" and fry until fragrant +4. Put the fish in the wok and pan-fry (3 minutes), flipping every (30 seconds) +5. Add "water" (to about the same level as the fish, or a little less), then add the "light soy sauce", "dark soy sauce" and "baby napa cabbage" +6. Stew on high heat for 15-20 minutes. When the liquid is nearly gone, add "salt" and serve + +## Additional Notes + +- You can also add some glass noodles. Soak them in cold/hot water until soft first, then add them together with the cabbage + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/crab-pot.md b/en/dishes/aquatic/crab-pot.md new file mode 100644 index 0000000000..d04aca8023 --- /dev/null +++ b/en/dishes/aquatic/crab-pot.md @@ -0,0 +1,89 @@ +# How to Make Crab Pot + +This dish has a rich, savory sauce, sweet and slightly spicy crab meat, soft potatoes and chewy rice cakes, and the sauce is especially satisfying over rice. It's a showpiece dish perfect for gatherings. It is rich in high-quality protein and various trace elements. It is somewhat difficult: you need to handle live crab and control the heat and seasoning ratios, which is a bit challenging for beginners. The whole process takes about 1 hour. + +Estimated difficulty: ★★★★ + +Estimated calories: 2111 kcal + +## Ingredients and Tools + +- Meat crab (recommended in order of preference: Myanmar black crab, mud crab, swimming crab, Chinese mitten crab) +- Shrimp (optional) +- Potatoes +- Rice cakes (hard rice cakes recommended; fresh rice cakes also work) +- Onion +- Garlic +- Ginger +- Dried chili peppers +- Green bell pepper +- Red bell pepper +- Oyster sauce +- Hoisin sauce (optional) +- Soybean paste (optional) +- Sweet bean sauce (or barbecue sauce, optional) +- Ketchup (if you don't have any, crush half a tomato) +- Starch (corn starch or potato starch) +- Rock sugar +- Chicken bouillon powder +- Ground white pepper +- Cooking wine (can be replaced with Shaoxing wine) +- Light soy sauce +- Dark soy sauce +- Beer +- Water + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 3-4 people. + +Per portion: + +- Meat crab 500 g +- Shrimp 200 g +- Potatoes 450 g +- Rice cakes 200 g +- Onion 100 g +- Garlic 20 g (if adding shrimp, add another 10 g) +- Ginger 15 g +- Dried chili peppers 5 g +- Green bell pepper 30 g +- Red bell pepper 30 g +- Oyster sauce 20 g +- Cooking oil 30-50 ml (if adding shrimp, add another 10 ml; deep-frying needs an extra 500 mL) +- Hoisin sauce 15 g (substitute: 12 g oyster sauce + 3 g white sugar) +- Soybean paste 15 g (substitute: 12 ml light soy sauce + 2 ml dark soy sauce + 1 g white sugar) +- Sweet bean sauce 10 g (substitute: 5.5 g white sugar + 4 ml light soy sauce + 0.5 ml dark soy sauce) +- Ketchup 10 g +- Starch 40 g +- Rock sugar 10 g +- Chicken bouillon powder 3 g +- Ground white pepper 2 g (if adding shrimp, add another 1 g) +- Cooking wine 15 ml +- Light soy sauce 20 ml +- Dark soy sauce 5 ml +- Beer 200 ml (if adding shrimp, add another 50-100 ml) +- Water 800 ml (if adding shrimp, add another 200 ml) + +## Steps + +1. Cut the potatoes into 3 cm cubes, the green/red peppers into diamond-shaped pieces 4 cm on a side, the onion into 3 cm wide crescent wedges, and the rice cakes into 1 cm thick slices +2. Cut the crab into 50-80 g pieces, coat thinly in starch, and deep-fry in 180 °C oil for 1 minute, then remove +3. Put oil in the wok, fry the garlic, ginger and dried chilies until fragrant, then add all the sauces + rock sugar and stir-fry over low heat until the oil turns red. Be careful not to burn the bottom +4. Add the crab, potatoes, beer and water, bring to a boil, then turn to low heat and simmer for 12 minutes +5. Add the rice cakes and green and red peppers, turn to high heat and reduce until the sauce clings to the ingredients, then sprinkle with ground white pepper + +## Additional Notes + +- It's recommended to freeze the crab for 20 minutes to knock it out (don't freeze it solid!), or insert a chopstick through its mouthparts to destroy the nerves +- If using frozen crab, fully thawed crab legs fall off easily and the meat loses moisture. It's better to coat and fry them half-thawed, and extend the frying time to 2 minutes +- If your stove is low-powered, the oil temperature drops quickly once ingredients go in. Preheat the oil to 200 °C and fry in several batches +- Be sure to remove the crab's stomach (the triangular sac), gills and heart (the hexagonal white piece) +- Pat the starch-coated crab dry before frying; hot oil spatters easily when it meets water +- Never use dead crab (unless it was bought frozen, but not if it was thawed and not used promptly) +- Don't eat with persimmons or strong tea +- People with gout should eat with caution +- Soak the rice cake slices in cold water after cutting and rinse them before adding to the pot so they don't stick. Place them on top once added; if they sink to the bottom they'll easily burn +- If a crab pinches you or you get burned, rinse under cold water for 15 minutes first. Seek medical attention if it's serious, and definitely if the wound is deep + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/curry-crab-stir-fry.md b/en/dishes/aquatic/curry-crab-stir-fry.md new file mode 100644 index 0000000000..e97e667749 --- /dev/null +++ b/en/dishes/aquatic/curry-crab-stir-fry.md @@ -0,0 +1,51 @@ +# How to Make Curry Crab Stir-fry + +This is a home-style seafood dish with Thai-inspired flavor: rich curry wraps plump crab meat, with the aroma of crab roe and the smooth texture of coconut milk. Crab is rich in high-quality protein and various trace elements, which helps restore energy. The process is clear; you only need to pay attention to searing the roe and to tossing the sauce off the heat at the end. It is friendly to people with some cooking experience, and usually takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 815 kcal + +## Ingredients and Tools + +- Mud crab (also called meat crab) +- Curry roux blocks (recommended: Lohui crab roe curry) +- Onion +- Coconut milk +- Eggs +- Potato starch (also called starch) +- Garlic + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +- Mud crab 1 (about 300g) * portions +- Curry roux 15g (one small block) * portions +- Coconut milk 100ml * portions +- Egg 1 * portions +- Onion 200g * portions +- Garlic 5 cloves * portions + +## Steps + +1. Lift off the crab's top shell and chop the crab in half. Gently crack the claws with the back of the knife. Dip the cut surfaces and the claws lightly in starch, not too much. Sprinkle 5g of starch into the top shell to cover the roe. Set aside +2. Finely chop the onion. Set aside +3. Mince the garlic. Set aside +4. Boil a kettle of water. Set aside +5. Heat the wok, add about 20ml of cooking oil, and wait 10 seconds for the oil to heat up +6. Gently place the crab cut-side down in the wok and sear for 20 seconds. This step mainly seals in the roe and the meat. Then flip and sear each side for 10 seconds. Remove the crab and set aside +7. Put the top shell in the wok and use a spoon to ladle hot oil from the wok into the shell to seal the roe inside. After 20 seconds, remove and set aside +8. Without washing the wok, add another 10ml of cooking oil and heat on high until it just starts to smoke. Add the minced garlic and chopped onion and stir-fry for 10 seconds +9. Add the curry roux and stir-fry until melted (10 seconds), then add the seared crab and toss evenly +10. Pour in 300ml of boiling water and simmer covered for 3 minutes. +11. After simmering, pour in the coconut milk and the egg white, turn off the heat, and keep tossing off the heat until the sauce thickens. +12. Serve + +## Additional Notes + +- Method reference: [A Macau chef with over ten years of experience teaches how to make sauce-coated curry crab](https://www.bilibili.com/video/BV1Nq4y1W7K9) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/garlic-butter-shrimp.md b/en/dishes/aquatic/garlic-butter-shrimp.md new file mode 100644 index 0000000000..bf0c34b2b7 --- /dev/null +++ b/en/dishes/aquatic/garlic-butter-shrimp.md @@ -0,0 +1,50 @@ +# How to Make Garlic Butter Shrimp + +Garlic butter shrimp is a classic Western-style seafood dish: the shrimp are fresh, tender and springy, wrapped in rich garlic and butter, with a light hint of lemon. Shrimp is rich in high-quality protein, and the butter provides energy, making this a good way to refuel quickly. It's simple, needing only a few common ingredients, so beginners can handle it easily. It takes about twenty minutes from prep to plate. + +![Garlic butter shrimp](../../../dishes/aquatic/蒜香黄油虾/1.jpg) + +Estimated difficulty: ★★ + +Estimated calories: 526 kcal + +## Ingredients and Tools + +- Large shrimp (black tiger shrimp or greasyback shrimp recommended) +- Unsalted butter (Anchor recommended) +- Garlic +- White wine (optional) +- Lemon +- Frying pan +- Kitchen tongs + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1-2 people. + +Per portion: + +- Large shrimp 8-10 (about 200g) +- Unsalted butter 30g +- Garlic 4 cloves (about 20g) +- White wine 15ml (optional) +- Lemon 1/4 +- Olive oil 10ml + +## Steps + +1. Remove the heads and shells from the shrimp, leaving the tails on. Remove the veins with a toothpick, rinse, and pat dry with paper towels +2. Mince the garlic and set aside +3. Heat the frying pan over medium heat and add 10ml of olive oil +4. When the oil is hot, add the shrimp and fry for 1-1.5 minutes per side until they change color. Remove and set aside +5. Add the butter to the same pan. Once melted, add the minced garlic and fry over low heat until fragrant (about 30 seconds) +6. If using white wine, add it now and cook until the alcohol evaporates (about 1 minute) +7. Return the shrimp to the pan and toss evenly with the garlic butter sauce (about 1 minute) +8. Squeeze in the lemon juice, toss evenly, and turn off the heat immediately +9. Plate and drizzle with the remaining sauce from the pan + +## Additional Notes + +- Don't overcook the shrimp, or they'll turn tough + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/garlic-steamed-prawns.md b/en/dishes/aquatic/garlic-steamed-prawns.md new file mode 100644 index 0000000000..c52b1f3d74 --- /dev/null +++ b/en/dishes/aquatic/garlic-steamed-prawns.md @@ -0,0 +1,37 @@ +# How to Make Garlic Steamed Prawns + +This traditional Cantonese dish is known for being fresh, fragrant, tender and smooth: the prawn meat is sweet and springy, with a strong garlic aroma. Sea prawns are rich in high-quality protein and trace elements such as calcium and selenium, and garlic helps kill bacteria and whet the appetite. The method is very simple: prepare the prawns, spread the sauce, steam, and pour over hot oil. Beginners can handle it easily, and it takes about 15 minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 456 kcal + +## Ingredients and Tools + +* Sea prawns +* Garlic sauce +* Cooking oil +* Light soy sauce + +## Calculation + +Per portion: + +* Sea prawns 8 +* Garlic sauce 50 g +* Cooking oil 20 ml +* Light soy sauce 5 ml + +## Steps + +1. Cut each prawn down the middle from the head with a knife, stopping 1 cm from the tail +2. Spread the garlic sauce down the middle of each prawn and place them on a plate +3. Pour hot water into the pot, put the plate in, and steam on high heat for 3 minutes +4. Heat the oil, pour it over the plate of prawns, and pour on the light soy sauce + +![Garlic steamed prawns - preview image 1](../../../dishes/aquatic/蒜蓉虾/1.jpeg) +![Garlic steamed prawns - preview image 2](../../../dishes/aquatic/蒜蓉虾/2.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/microwave-scallion-and-ginger-black-cod.md b/en/dishes/aquatic/microwave-scallion-and-ginger-black-cod.md new file mode 100644 index 0000000000..20c1728250 --- /dev/null +++ b/en/dishes/aquatic/microwave-scallion-and-ginger-black-cod.md @@ -0,0 +1,68 @@ +# How to Make Microwave Scallion and Ginger Black Cod + +Fish cooked in the microwave, brightened with scallion and ginger, and finished with a drizzle of hot oil that releases an amazing aroma. It is a home-style steamed fish dish with tender meat and a savory flavor, an adapted Cantonese method. Black cod is rich in high-quality protein and omega-3 fatty acids, which benefit the heart and brain. It is not complicated, but you need to manage cooking time and oil temperature, so it suits people with some cooking experience. It takes only about twenty minutes from prep to table. + +Estimated difficulty: ★★★ + +Estimated calories: 749 kcal + +## Ingredients and Tools + +Ingredients: + +- Black cod, skin on + +Seasonings: + +- Green onion +- Ginger +- Cooking wine +- Soy sauce +- Sesame oil +- Peanut oil + +Tools: + +- Zip-top bags + +## Calculation + +Per 2 portions: + +- Black cod, skin on, 2 fillets, 450g (the star of this recipe; scale all seasonings to the actual weight of the cod) +- Green onion, white part, 25g. +- Green onion, green part, 10g. +- Ginger, 13g. +- Cooking wine, 5mL. +- Soy sauce, 25mL. +- Sesame oil, 2mL. +- Peanut oil, 50mL. + +## Steps + +1. Put each fillet in a separate zip-top bag and lay them skin-side down on a plate. +2. Julienne 25g of the white part of the green onion, and peel and julienne 10g of ginger. Mix them, divide into two halves, and place one half on each fillet inside its bag. +3. Pour 2.5mL of cooking wine into each bag. +4. Seal the bags, place them in the microwave and cook on medium power (800 watts) until the fish is *opaque and flakes easily* (about 3.5-5 minutes). Remove the fillets from the bags. +5. Discard the green onion and ginger. +6. Mix 25mL of soy sauce and 2mL of sesame oil and drizzle evenly over the two fillets. +7. Finely julienne 10g of the green part of the green onion, and peel and julienne 3g of ginger. Mix, divide into two portions and sprinkle over the fillets. +8. Heat 50mL of peanut oil in a small pot to 190℃. +9. Pour the hot oil over the fillets topped with green onion and serve immediately. + +## Additional Notes + +### Using Sea Bass, Tilapia, Halibut or Sole + +| Fish | Filleted? | Weight | Microwave time | +|----------|----------|------|-----------| +| Sea bass | Whole | 450g | 6.5 minutes | +| Tilapia | Whole | 800g | 6 minutes | +| Halibut | Fillet | 170g | 2.25 minutes | +| Sole | Fillet | 170g | 1.5 minutes | + +### Other Variations + +- For a stronger aroma, rub the scallion, ginger and cooking wine evenly over both sides of the fillets before microwaving. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/oil-braised-prawns.md b/en/dishes/aquatic/oil-braised-prawns.md new file mode 100644 index 0000000000..9d8faee7cf --- /dev/null +++ b/en/dishes/aquatic/oil-braised-prawns.md @@ -0,0 +1,55 @@ +# How to Make Oil-Braised Prawns + +This Shandong cuisine classic coats whole prawns in a sauce that blends salty and sweet; the finished dish is glossy red, and the prawn meat is firm and springy. Prawns are rich in high-quality protein and astaxanthin and low in fat, making them a nutritious ingredient that won't weigh you down. You need to make scallion oil, trim the prawns, braise and reduce the sauce, which takes some control of heat and seasoning, so it's better suited to cooks with some basics. The whole process takes about 40 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 584 kcal + +## Ingredients and Tools + +- Black tiger prawns or king prawns +- Scallion, ginger +- Cooking wine, salt, rock sugar, vegetable oil + +## Calculation + +Version for 1 person. + +- Prawns 10 +- Sichuan peppercorns 5g +- Scallion 50g +- Ginger 20g +- Shaoxing wine 30g +- Salt 3g +- Rock sugar 10g +- Vegetable oil + +## Steps + +1. Cut off the head spike down to the base, trim off the antennae and legs, remove the sand sac, butterfly the back and remove the vein. Rinse and set aside +2. Fry the aromatic oil + + - When the oil reaches 3/10 heat, add the Sichuan peppercorns. When the oil is hot, take it off the heat and add the scallion and ginger (ideally without letting the oil change color). When the scallion turns slightly yellow, strain the oil (if you make too much scallion oil, keep it for tossing noodles). + +3. Add oil to the pan, arrange the prawns neatly, and once both sides change color, gently press the prawn heads + + - Add the ginger rice (ginger cut into fine granules) + - Shaoxing wine 30g + - Water, two small bowls + - Salt 3g + - Rock sugar 10g + +4. Bring to a boil over high heat, then turn to low heat and braise covered (don't add more liquid halfway, and don't lift the lid) +5. When the shells are glossy and the prawns are curled, take them out and arrange them on a plate +6. Reduce the sauce (strain it, pour it back into the pan and reduce until thick, adding the scallion oil) until about 1/4 of the liquid remains. +7. Pour the sauce over +8. Done +9. ![Oil-braised prawns - preview image 1](../../../dishes/aquatic/油焖大虾/油焖大虾.jpg) +10. Dig in ✅ + +## Additional Notes + +- Method reference: Bilibili channel Laofangu (老饭骨) video [The oil-braised prawns we grew up eating are actually fake? A master chef restores the real flavor](https://www.bilibili.com/video/BV17f4y1W7z9) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/pan-fried-topmouth-culter.md b/en/dishes/aquatic/pan-fried-topmouth-culter.md new file mode 100644 index 0000000000..e9c98b4a4b --- /dev/null +++ b/en/dishes/aquatic/pan-fried-topmouth-culter.md @@ -0,0 +1,66 @@ +# How to Make Pan-Fried Topmouth Culter + +![Pan-fried topmouth culter](../../../dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.jpeg) + +Pan-fried topmouth culter is a richly flavored home-style river fish dish. After salting and air-drying, the fish becomes dry, fragrant and firm; it's fried until the skin is golden and crisp, and the meat is delicate and savory, with a mild heat and sweet finish from bean paste and green chilies. Fish is rich in high-quality protein and unsaturated fatty acids, which are easily absorbed. It needs two to four days of salting and drying in advance, and about half an hour of cooking. Frying the fish requires patience with the heat, which is a bit of a challenge for beginners, but the finished dish smells amazing and goes especially well with rice. + +Estimated difficulty: ★★★★ + +Estimated calories: 820 kcal + +## Ingredients and Tools + +- Topmouth culter (a predatory fish with delicate meat and great texture) +- Ginger +- Green onion +- Garlic +- Green chili peppers +- Cilantro +- Dark soy sauce +- White sugar +- Doubanjiang (chili bean paste) +- Cooking wine +- Light soy sauce +- Salt + +## Calculation + +Note: these amounts serve about 2-3 people + +Per portion: + +- Topmouth culter: 1kg (2 jin) is best +- Minced ginger: 20g +- Green onion: half a stalk (50 grams) +- Garlic: 4 cloves +- Cilantro: to taste +- Dark soy sauce: 2ml (leave it out if you don't like strong flavors) +- White sugar: 10g +- Dried chili peppers: 4-6 (to taste) +- Cooking wine: 100ml +- Light soy sauce: 4ml +- Salt: about 50g for salting the fish +- Cooking oil: 100ml + +## Steps + +1. Have the fish killed and opened along the back (ask the fishmonger to do it; never cut it open from the belly—remember, open it along the back), then rinse clean +2. Rub salt evenly over the surface of the fish, pour on about 80ml of cooking wine and 20g of minced ginger, and put it in the refrigerator (not the freezer) to cure for 1-2 days +3. Take out the cured fish, hang it up with string and air-dry it until half dry (about 1-2 days; the exact time depends on temperature and sunlight) +4. Before cooking, rinse the fish with water and drain well (to prevent water spattering in the oil) +5. Heat the wok on high, then quickly turn to low heat. Add oil, keeping as much of the wok surface coated as possible, and slide the fish in along the side of the wok (fry the back side first) +6. After the fish goes in (and after flipping), don't rush to move it (the skin tears easily at this point). After frying for about 30 seconds, try shaking the wok +7. After frying the back side for about 1 minute, flip and fry for about 1-2 minutes, until both sides are golden +8. When both sides are done, push the fish toward the side of the wok a bit to leave space, add the doubanjiang and fry until fragrant, then add the ginger and garlic +9. Once the aromatics are fragrant, add the cooking wine, light soy sauce and dark soy sauce, then pour in hot water to the same level as the fish or a little less +10. Turn to medium-high heat and cook for 5-10 minutes, then add the green chili segments, white sugar, chicken bouillon powder, thirteen-spice powder and aged vinegar +11. Turn to low heat for 2-5 minutes, add the green onion and cilantro, and serve + +## Additional Notes + +- Remember to have the fish opened along the back. When curing, just rub salt evenly over the surface; 1-2 days each for curing and drying is enough +- Fry the fish over low heat the whole time, and don't move it right after it goes in, or the skin will tear +- After adding the green chili segments, keep an eye on how cooked they are; the chilies are delicious. Add the cilantro last +- Pay attention to switching the heat, to the flavor-boosting effect of the doubanjiang and white sugar, and to the aroma-boosting effect of the aged vinegar + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/pan-seared-argentine-red-shrimp.md b/en/dishes/aquatic/pan-seared-argentine-red-shrimp.md new file mode 100644 index 0000000000..abfdcbc495 --- /dev/null +++ b/en/dishes/aquatic/pan-seared-argentine-red-shrimp.md @@ -0,0 +1,57 @@ +# How to Make Pan-Seared Argentine Red Shrimp + +![Pan-seared Argentine red shrimp - preview image 1](../../../dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.jpg) + +A delicious and tempting quick seafood dish. After pan-searing, the Argentine red shrimp meat is white and tender with a rich, sweet flavor, and the shells are crisp and fragrant. It is rich in trace elements such as iodine, phosphorus and astaxanthin, which help boost immunity, protect the heart and lower cholesterol. The difficulty is moderate: you need to master heat control and flipping, but the steps are clear and beginners can succeed by following them. It takes about 20 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 309 kcal + +## Ingredients and Tools + +- Argentine red shrimp (frozen shrimp used here) +- Sea salt (grinder) +- Black pepper (grinder) +- White wine +- Light soy sauce +- Cilantro +- Lemon +- Onion +- Ginger +- Garlic + +## Calculation + +- Argentine red shrimp 2-3 +- Sea salt 5g +- Black pepper (grinder) +- White wine 20ml +- Light soy sauce 1ml +- Cilantro 3 sprigs +- Lemon 1 slice +- Onion 10g +- Ginger 10g +- Garlic 10g + +## Steps + +1. Thaw the Argentine red shrimp. Ideally, move them from the freezer to the refrigerator 1 day in advance to thaw naturally; this better preserves flavor and texture. You can buy shrimp that are already butterflied and deveined to save a lot of time +2. Rinse the thawed shrimp, pat them dry and set aside. Make sure to drain them well; if you're in a hurry, blot them dry with paper towels +3. Slice the ginger and cut the onion into small squares. Wash the cilantro, separate the leaves from the stems, and chop the leaves. Crush the garlic and mince it +4. Heat the pan on high. Once hot, add two tablespoons of olive oil. When the oil is hot, add the ginger slices, onion pieces and cilantro stems and stir-fry +5. After about 1 minute, remove the ginger, onion and cilantro stems and discard them +6. Turn to medium-high heat and add the shrimp to sear. Make sure one full side of every shrimp is in contact with the pan. Sear for about 2 minutes, brushing each shrimp with a layer of oil at the same time +7. When the shells on the bottom are slightly browned, flip them, sprinkle in the minced garlic, and gently shake the pan so they heat evenly +8. After about 1 minute, add 20ml of white wine +9. Sear for another minute, then turn to medium-low heat and sprinkle evenly with salt and black pepper +10. Put one drop of light soy sauce on each shrimp +11. Sprinkle with the cilantro leaves and plate +12. Cut a slice of lemon and place it on the edge of the plate + +## Additional Notes + +- Lemon enhances the flavor of the shrimp but is rather sour; add it to taste, or leave it out +- Eat while hot + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/poached-shrimp.md b/en/dishes/aquatic/poached-shrimp.md new file mode 100644 index 0000000000..ddd4856ab4 --- /dev/null +++ b/en/dishes/aquatic/poached-shrimp.md @@ -0,0 +1,62 @@ +# How to Make Poached Shrimp + +Poached shrimp (白灼虾) is a classic quick Cantonese dish. The shrimp is sweet, springy and tender, with its natural flavor intact. Shrimp is rich in high-quality protein and various minerals, and with a dipping sauce it's appetizing without being greasy. The method is simple and forgiving, very beginner-friendly, and takes only about 15 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 519 kcal + +## Ingredients and Tools + +- Live shrimp +- Onion +- Ginger +- Garlic +- Green onion +- Cooking oil +- Soy sauce +- Cooking wine +- Sesame seeds +- Oyster sauce +- Zhenjiang black vinegar + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +- Shrimp 250g * portions (1-2 portions recommended) +- Green onion 1 stalk +- Ginger 1 piece +- Onion 1 +- Garlic 5-8 cloves +- Cooking oil 10-15ml +- Cooking wine 20 ml +- Soy sauce 10-15ml +- Sesame seeds 1 handful +- Black vinegar 10 ml +- Oyster sauce 10 ml + +## Steps + +1. Cut the onion into small pieces and slice the ginger. Spread them flat in a frying pan. +2. Rinse the live shrimp (deveining and trimming off the legs and antennae with scissors are optional), drain, and spread them over the onion and ginger in the pan. +3. Pour the cooking wine into the pan, cover, cook on medium heat for 1 minute, low heat for 5 minutes, then turn off the heat and leave for 5 minutes. +4. In parallel with the previous step, make the dipping sauce: + + - Chop the green onion and mince the garlic, add the soy sauce, sesame seeds and black vinegar, and stir. + - Heat the oil and pour it over the dipping sauce. + +5. Take the shrimp out of the pan and put them on a clean plate. + +![Poached shrimp](../../../dishes/aquatic/白灼虾/白灼虾.webp) + +## Additional Notes + +- Technical details: + - Don't use high heat at the start, to avoid burning the bottom. + - If your lid has a steam vent, adjust the time accordingly (consider adding 30 seconds on medium heat). + - The dipping sauce is optional; it can also be plain vinegar. Fresh shrimp, nature's gift, tastes wonderful when there's no water to wash away and dilute its sweetness. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/razor-clam-omelette.md b/en/dishes/aquatic/razor-clam-omelette.md new file mode 100644 index 0000000000..4907112c02 --- /dev/null +++ b/en/dishes/aquatic/razor-clam-omelette.md @@ -0,0 +1,50 @@ +# How to Make Razor Clam Omelette + +Razor clam omelette (蛏抱蛋, "razor clams hugging egg") is a traditional home-style dish from the Fuzhou area of Fujian. The clam meat is wrapped in beaten egg and fried until crispy outside and tender inside, with the savory aroma of onion and light soy sauce. Razor clams are rich in high-quality protein and trace elements such as zinc and iron, and paired with eggs they make a balanced dish. The difficulty is moderate: you need to control the frying heat, but the steps aren't complicated. It takes about 30 minutes to get it on the table. + +Estimated difficulty: ★★★ + +Estimated calories: 1229 kcal + +## Ingredients and Tools + +* Razor clams +* Eggs +* Cooking oil +* Onion +* Starch +* Light soy sauce +* Chicken bouillon powder +* Cooking wine + +## Calculation + +Per portion: + +* Razor clams 200 g +* Eggs 2 +* Cooking oil 100 ml +* Onion 0.25 +* Starch 20 g +* Light soy sauce 5 ml +* Chicken bouillon powder 5 ml +* Cooking wine 5 ml + +## Steps + +1. Bring water to a boil, add the razor clams and boil for 2 minutes, then remove them, shell them, and put the meat in a large bowl +2. Add the onion, light soy sauce, cooking wine, chicken bouillon powder and starch to the bowl and mix thoroughly +3. Crack 2 eggs into the bowl and keep mixing +4. Heat oil in the wok, pour in the clam mixture, fry until golden on one side, then flip and keep frying + +![Razor clam omelette - preview image 1](../../../dishes/aquatic/蛏抱蛋/1.jpeg) +![Razor clam omelette - preview image 2](../../../dishes/aquatic/蛏抱蛋/2.jpeg) +![Razor clam omelette - preview image 3](../../../dishes/aquatic/蛏抱蛋/3.jpeg) + +## Additional Notes + +* More often, locals in Fuzhou use water chestnuts (to cut the richness) and potatoes (to absorb oil), but these weren't available during the pandemic, so pineapple was used instead +* Fujian cuisine leans sweet; if you're not used to it, you can leave out the white sugar +* You can tap the lean meat pieces with a spoon and listen to the sound to tell whether they are fried through + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/red-braised-carp.md b/en/dishes/aquatic/red-braised-carp.md new file mode 100644 index 0000000000..1b6fbc7f74 --- /dev/null +++ b/en/dishes/aquatic/red-braised-carp.md @@ -0,0 +1,68 @@ +# How to Make Red-Braised Carp + +Red-braised carp is a home-style Shandong dish. The fish is fried first and then braised: the skin is slightly chewy and the meat fresh and tender, with the richness of pork belly coming through the salty-sweet soy flavor, and a thick sauce that's great with rice. It is rich in high-quality protein and minerals such as calcium and phosphorus, which are nourishing. Frying the fish and balancing the seasoning takes a little patience, but the steps are clear and beginners can follow them. It takes about 1 hour from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1051 kcal + +## Ingredients and Tools + +- Scallion (large, Chinese leek-type), ginger, garlic, dried chili peppers +- Oil, salt, light soy sauce, dark soy sauce, Shanxi aged vinegar, oyster sauce, cooking wine, white sugar +- Carp, pork belly + +## Calculation + +Version for 2 people. + +- Carp (about 1kg / 2 jin) +- Pork belly 100g +- Scallion 200g +- Ginger 80g +- Garlic 3-4 cloves +- Dried chili peppers 2 +- White sugar 50g + +## Steps + +Note: the fish below has been given basic preparation by the seller when bought: scaled and gutted. + +1. Wash the scallion, ginger, garlic and dried chilies separately. +2. Cut the white part of the scallion into segments about 4cm long, then split each segment into four. +3. Slice the ginger about 3mm thick. +4. Smash and mince one garlic clove; cut the rest in half. +5. Cut each dried chili into four pieces. +6. Slice the pork belly into pieces about 4cm*4cm. +7. Clean the fish. +8. Make several diagonal cuts in the thick meat along the back to help the flavor soak in +9. Pour a generous amount of oil into the wok and heat to 7/10 heat (just starting to smoke). Add the fish and fry for 1 minute until the skin firms up slightly, then remove and set aside (don't move the fish around as soon as it goes in; wait until it has fried for a bit before moving and flipping it). Pour out the frying oil, leaving a little in the wok +10. Heat the remaining oil and add the pork belly, frying until fragrant. +11. Add the dried chilies, scallion, ginger and halved garlic cloves and stir-fry for 1 minute. +12. Put the fried fish into the wok. +13. Pour in along the edge of the wok: + + - 50ml cooking wine + - 50ml aged vinegar + - 50ml premium light soy sauce (weijixian) + - 20ml dark soy sauce for color + - 5ml oyster sauce for savoriness + - 5g salt + - 50g white sugar + - Water to cover the fish. + +14. Turn to medium heat and bring to a boil. +15. Turn to low heat and braise slowly to let the flavors soak in. +16. After 15 minutes, remove the lid and pick out the scallion, ginger, garlic and dried chilies. +17. Turn to high heat to reduce the sauce. When 1/4 of the liquid remains, sprinkle on the minced garlic, turn off the heat and serve. +18. Red-braised carp is ready! + +## Additional Notes + +Pork belly is added to red-braised carp for the following reasons: + +- When stir-fried, pork belly releases lard, and animal fat is more fragrant than vegetable oil. +- Pork belly fried until golden and then braised is also delicious, acting as a side dish. +- Fish itself is low in fat, so it lacks aroma; its strength is the texture of the meat. That's why lard is generally recommended for fish dishes, and if you want a pot of milky white, rich fish soup, lard is the best choice~ + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/red-braised-fish-head.md b/en/dishes/aquatic/red-braised-fish-head.md new file mode 100644 index 0000000000..6999235119 --- /dev/null +++ b/en/dishes/aquatic/red-braised-fish-head.md @@ -0,0 +1,78 @@ +# How to Make Red-Braised Fish Head + +Red-braised fish head is a classic home-style braised dish. The fish head is rich in gelatin, the meat is silky and tender, and the sauce is savory and slightly spicy, perfect with rice. Fish head is rich in high-quality protein, lecithin and unsaturated fatty acids, which nourish the skin and brain. Because you need to handle raw fish and chop through bone, it's somewhat harder, and complete beginners aren't advised to attempt it alone. The whole process (including marinating) takes about 2–2.5 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 333 kcal + +## Ingredients and Tools + +- Note: if possible, prepare a separate cleaver. Supermarkets and markets sell cheap cleavers with thicker blades; a blade thickness of 5-7mm is best. +- Scallion (large, Chinese leek-type), ginger, garlic, cilantro, red finger chili (meirenjiao) +- Oil, salt, chicken bouillon powder, light soy sauce, dark soy sauce, Shanxi aged vinegar, ground black pepper, cooking wine +- Star anise, dried chili peppers +- 1 fish head +- Note: fish heads sold at the market are generally of two kinds: silver carp and bighead carp. The former is cheaper; the latter is a little more expensive but tastes better! + +## Calculation + +Note: this dish only comes in a version for 2 people. + +* 1 fish head +* Scallion 200g +* Ginger 80g +* Garlic 3-4 cloves +* Red finger chili 1/4 +* Cilantro 4 stalks +* Star anise 2, dried chili peppers 5 + +## Steps + +### Ingredient Prep + +1. Wash the scallion, ginger, garlic, cilantro and red chili separately. +2. Just give the dried chilies and star anise a quick rinse. +3. Cut the scallion in half. Cut the back half (the white part) into segments about 4cm long. Cut the front half (the green part) into segments first, then split each segment into four. +4. Slice the ginger about 3mm thick. +5. Smash the garlic. +6. Take two stalks of cilantro, remove the roots and chop into 1.5cm pieces. +7. Cut the red chili into 3mm thick rings. +8. Cut each dried chili into four pieces. + +### Marinating the Fish Head + +1. Note: the "fish body" below refers to the fish meat that comes attached to the fish head when you buy it. +2. Scale the fish head and clean out any innards that weren't fully removed. +3. Chop off the fins and clean out the gills. +4. Chop through where the jaw joins the body. Chop the body into chunks and the head into four or six pieces. + + * Note: preparing fish is hard to fully describe in words; search for videos on preparing fish heads. + +5. Rinse the chopped fish head, ideally washing off any blood remaining on the pieces. +6. Put the cleaned fish pieces in a basin and add 5g of salt, 10g of light soy sauce and 10g of cooking wine. Add the scallion (the chopped front half) and 1/3 of the ginger slices. Mix evenly and let stand for 1-2 hours. + +### Final Steps + +1. Add 30ml of oil and wait for the wok to heat up... +2. When the oil is hot, turn the heat down to low + + * If you don't understand why, see the section on stir-frying aromatics in [Learn Stir-frying and Pan-frying](../../tips/learn/stir-frying-and-pan-frying.md). + +3. Add the ginger slices and stir-fry slowly until most of the juice in the ginger has been fried out and it turns golden. +4. Add the scallion segments and stir-fry until they turn slightly white. +5. Add the smashed garlic, star anise and dried chilies and stir-fry for 5 seconds. +6. Pour the marinated fish head into the wok and stir-fry for 2-3 minutes. +7. Pour in 500ml of water and add 2g of salt, 3g of chicken bouillon powder, 5g of light soy sauce, 3g of dark soy sauce, 5g of cooking wine, 2g of ground black pepper and 3g of aged vinegar. +8. Put two stalks of cilantro into the wok and cover. +9. Turn to high heat and bring to a boil. +10. Turn to medium heat and braise slowly to let the flavors soak in. +11. When the liquid has reduced by half, remove the lid. +12. Turn to high heat to reduce the sauce. When 1/3 of the liquid remains, turn off the heat and transfer to a small basin. +13. Note: pour the sauce from the wok evenly over the fish head. When plating, you can put the cilantro cooked in the wok on the bottom of the basin; this makes the finished dish look and taste better. +14. Place cilantro on top of the plated fish head, and put the red chili rings on top of the cilantro. +15. A red-braised fish head that looks, smells and tastes great is ready! + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/red-braised-fish.md b/en/dishes/aquatic/red-braised-fish.md new file mode 100644 index 0000000000..3505ef433e --- /dev/null +++ b/en/dishes/aquatic/red-braised-fish.md @@ -0,0 +1,64 @@ +# How to Make Red-Braised Fish + +Red-braised fish is a classic dish full of home-style flavor: savory with a hint of sweetness, the fish tender and well-seasoned. It is a much-loved Chinese braised dish. Fish is rich in high-quality protein and unsaturated fatty acids, which are easily absorbed. Handling raw fish and pan-frying it involve a few more steps, which is a bit challenging for beginners, but following the recipe will get you there. From prep to plate it takes about 40 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 570 kcal + +## Ingredients and Tools + +- Ginger, garlic cloves, dried chili peppers +- Oil, salt, cooking wine, vinegar, soy sauce, white sugar +- Fish + +### Optional Extra Ingredients + +Note that these amounts come from experience. Except for cilantro, more is not better. + +- Oyster sauce +- Green onion +- Cilantro +- Bird's eye chili +- MSG (chicken bouillon powder) + +## Calculation + +* Fish: beginners should start with one medium-sized crucian carp. Score it in advance so it cooks through (otherwise the meat along the back can stay undercooked) +* Ginger shreds: slice 2-3 pieces from an ordinary piece of mature ginger, then cut into shreds +* Garlic 3-4 cloves, smashed, minced or sliced +* Dried chili peppers (to taste) 2-3, chopped +* Cilantro to taste +* Salt 10g; if the chilies are very hot, use a bit more +* Vinegar 5ml +* Soy sauce 5ml +* White sugar 10g +* Green onion 1-2 stalks, normally sprinkled as chopped green onion +* Bird's eye chili 1-2, or leave it out. From someone who's been there: at most 2, or it'll be so spicy you'll regret it the next day. +* MSG to taste; don't add too much, 5g is enough. +* Oyster sauce, 5g is enough, for the same reason as MSG + +## Steps + +### Ingredient Prep + +1. Prepare the ginger and garlic and chop them +2. Chop the dried chilies and put them with the ginger and garlic + +### Final Steps + +1. Add 30-50ml of oil and wait for the wok to heat up... +2. Add the **fish, patted dry** (unless you want to get splattered with hot oil), then swirl the wok to pan-fry the fish in the hot oil. Be sure to use low heat during this process +3. Flip the fish and repeat the pan-frying above +4. Add the ginger, garlic and chilies and stir-fry until fragrant +5. Pour in the cooking wine, a bit more than usual. Be careful during this step; it will produce a lot of smoke +6. Pour in the vinegar (if you like vinegar, add a bit more) +7. Then add the white sugar and soy sauce (dark soy sauce) +8. Add cold water until it just covers the fish, then turn to medium heat and cover. After about 1 minute, flip the fish and cover again +9. After 3-4 minutes, add the salt, bird's eye chili and oyster sauce (MSG, chicken bouillon, etc.), then cover again; keep flipping the fish from time to time after this +10. When the sauce has reduced to just below the dorsal fin on the fish's back (or when there isn't much sauce left), turn to low heat, add the cilantro and chopped green onion, cover for 20 seconds, then turn off the heat +11. Serve + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/scallion-braised-sea-cucumber.md b/en/dishes/aquatic/scallion-braised-sea-cucumber.md new file mode 100644 index 0000000000..58b75ba322 --- /dev/null +++ b/en/dishes/aquatic/scallion-braised-sea-cucumber.md @@ -0,0 +1,47 @@ +# How to Make Scallion-Braised Sea Cucumber + +![Scallion-braised sea cucumber - preview image 1](../../../dishes/aquatic/葱烧海参/葱烧海参.jpeg) + +This is a classic home-style braised seafood dish from Shandong cuisine, featuring a rich scallion aroma and soft, well-seasoned sea cucumber, in a thick, glossy sauce that is savory with a sweet finish. Sea cucumber is rich in collagen and various trace elements, which are very nourishing. Overall the cooking isn't difficult, but you need to spend time in advance fully rehydrating dried sea cucumber. The actual braising takes only about thirty minutes, and beginners can succeed easily by following the steps. + +Estimated difficulty: ★★★ + +Estimated calories: 299 kcal + +## Ingredients and Tools + +- Rehydrated sea cucumber ![Sea cucumber](../../../dishes/aquatic/葱烧海参/海参.jpeg) +- White part of a large scallion + +## Calculation + +Per portion: + +- Rehydrated sea cucumbers (Arctic sea cucumber) 4 +- White part of 1 large scallion +- Cooking oil 20-25ml +- Oyster sauce 20g +- Light soy sauce 5g +- White sugar 2g +- Starch 2g + +## Steps + +1. Cut the scallion whites into 1cm segments and set aside. +2. Cut the sea cucumbers into 1cm segments and set aside. +3. In an empty bowl, add 20g of oyster sauce, 10g of light soy sauce and 2g of white sugar and stir evenly. ![Sauce](../../../dishes/aquatic/葱烧海参/酱汁.jpeg) +4. In another empty bowl, mix starch and water to make a starch slurry for thickening. +5. Heat the wok and add 20ml - 25ml of cooking oil. Wait 10 seconds for the oil to heat up. +6. Add the scallion whites and turn to *low heat*, being careful not to let them burn. Fry for about 3-5 minutes. ![Scallion whites](../../../dishes/aquatic/葱烧海参/葱白.jpeg) +7. Pick out the scallion whites with chopsticks and set them aside on a plate. +8. Pour in the prepared sauce and stir-fry until fragrant, **waiting 1 - 2 minutes**. +9. Add the cut sea cucumber and stir-fry for 1 minute +10. Add 100 ml of water, turn to medium-low heat, and **wait 5 minutes** +11. When the liquid in the wok is nearly gone, add the starch slurry and the scallion whites you set aside earlier +12. Once it *looks thick*, turn off the heat and plate ![Scallion-braised sea cucumber - preview image 5](../../../dishes/aquatic/葱烧海参/葱烧海参.jpeg) + +## Additional Notes + +- While cooking, keep an eye on the amount of liquid in the wok. If it's nearly dry, add the starch slurry right away. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/scallion-oil-mandarin-fish.md b/en/dishes/aquatic/scallion-oil-mandarin-fish.md new file mode 100644 index 0000000000..69923ed6f6 --- /dev/null +++ b/en/dishes/aquatic/scallion-oil-mandarin-fish.md @@ -0,0 +1,71 @@ +# How to Make Scallion Oil Mandarin Fish + +Scallion oil mandarin fish is a home-style steamed dish with a strong scallion aroma and fresh, tender fish. It has a light Chinese flavor that suits people from everywhere. Mandarin fish is rich in high-quality protein and unsaturated fatty acids, and careful removal of fishiness preserves the fish's flavor and nutrition. The method is very beginner-friendly and forgiving; follow the steps and it's basically foolproof. The whole process takes about 45 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 311 kcal + +## Ingredients and Tools + +- Mandarin fish (Chinese perch) +- Green onion +- Bird's eye chili +- Ginger +- Cooking wine +- Vegetable oil +- Salt +- Seasoned soy sauce for fish +- Steamer basket (with steamer pot) +- Water +- Cutting board +- Iron wok +- Plastic plate or basin (for marinating the fish) +- Disposable gloves +- Paper towels +- Plate for steaming fish (just big enough to lay a fish flat) +- Kitchen knife +- Peeler +- Hot plate gripper (or heat-resistant gloves) + +## Calculation + +The recipe is written for 2 portions. In practice, since the texture and flavor of the fish vary with the size of the individual fish, it's recommended to cook 2 portions at a time for the best flavor. + +- Mandarin fish = 500g (1 jin) +- Green onion = 1 stalk (30cm long) +- Bird's eye chili = 2 +- Ginger = 50g +- Cooking wine = 25g +- Vegetable oil = 15g +- Salt = 8g +- Seasoned soy sauce for fish = 10g +- Water = 5L + +## Steps + +1. Buy a fish from the market that has already been cleaned (if you do it yourself, discard the innards). Scrape all the scales off the surface of the fish +2. Use paper towels to wipe away the blood along the bone and the black membrane inside the belly (the blood along the bone affects the taste, and the black membrane is the source of fishy smell) +3. Scrape the surface of the fish back and forth with a kitchen knife several times to remove the slime and further reduce fishiness, then rinse the fish inside and out with water +4. Lay the fish flat on the cutting board and pat it dry inside and out with paper towels. With the head to the left and tail to the right, starting from the gills, make a cut every 3cm across the fish, deep enough to reach the spine. Do the same on the other side +5. Lay the fish flat in the basin, making sure there's no excess water in it +6. Take a 50g piece of ginger (about the size of an egg), peel it with the peeler, rinse, and cut into 3mm thick slices +7. Wash the bird's eye chilies, remove the stems, and cut into 2mm thick rings (or 1mm wide shreds) +8. Wash the green onion, remove the roots, and cut into 3cm segments. Slightly thicker green onions can be split down the middle lengthwise +9. Add 8g of salt and 25g of cooking wine to the basin, put on disposable gloves, and massage the whole fish for 1 minute, making sure every part is evenly coated with salt and wine +10. After massaging, tuck a slice of ginger into each cut and put 3 slices of ginger inside the belly. Marinate for 10 minutes (don't marinate too long, or the fish loses freshness) +11. While the fish marinates, add 5L of water to the steamer pot, bring it to a boil, then place the steamer basket on top +12. After marinating, the fish will release liquid. Pour off the excess liquid along with the marinating wine and ginger slices, rinse the fish and belly with water, and pat them dry with paper towels +13. Lay the fish flat on the steaming plate, and tuck fresh ginger slices into the cuts on the body and belly +14. Put the steaming plate into the steamer basket, cover, and steam over medium heat for 20 minutes +15. During steaming, steam condenses all over the fish and plate and forms a fish broth. Never pour this broth away after steaming; it is the essence of the flavor +16. Lift the steaming plate out with the gripper, and drizzle 10g of seasoned soy sauce for fish over and around the fish +17. Then sprinkle the green onion segments and chilies evenly over and around the fish +18. Pour 15g of vegetable oil into the wok and heat slowly over medium-low heat for 5 minutes. Don't use high heat, or the oil will evaporate quickly +19. Slowly and evenly pour the hot oil over the fish, and your mouthwateringly fresh scallion oil mandarin fish is ready! + +## Additional Notes + +After several tests, the success rate is 100%. This dish is very forgiving and suits people from any province with any taste. Also, although this tutorial is called scallion oil mandarin fish, the main ingredient isn't limited to mandarin fish; you can substitute sea fish such as sea bass or turbot (freshwater fish carry somewhat more parasites than sea fish, so freshwater fish aren't recommended; for freshwater fish see tutorials such as "Red-Braised Fish"). Low coupling, high extensibility. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/sichuan-boiled-fish.md b/en/dishes/aquatic/sichuan-boiled-fish.md new file mode 100644 index 0000000000..c2b6d08417 --- /dev/null +++ b/en/dishes/aquatic/sichuan-boiled-fish.md @@ -0,0 +1,63 @@ +# How to Make Sichuan Boiled Fish + +Sichuan boiled fish (水煮鱼) is a classic Sichuan dish that is numbing, spicy and fragrant, with silky tender fish. Basa fish is rich in high-quality protein and low in fat, and paired with seasonal vegetables it makes a balanced meal. The method is of medium difficulty and a bit challenging for beginners, but following the steps will get you there. It takes about 2 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 248 kcal + +## Ingredients and Tools + +- Basa fish +- Vegetables (e.g. sliced potato / bean sprouts / cauliflower / lettuce / ...) +- Red oil doubanjiang (chili bean paste) +- Green Sichuan pepper oil +- Rapeseed oil +- Ground white pepper +- Garlic cloves +- Salt +- Sugar +- Measuring cup +- Kitchen scale (optional) +- Large stainless steel bowl + +## Calculation + +The amounts below serve 3 to 5 people. + +- Basa fish 500g +- Vegetables (e.g. sliced potato / bean sprouts / cauliflower / lettuce / ...) any combination; 300g to 500g in total is recommended +- Red oil doubanjiang 40g (if you like it spicy and want more red oil, add another 10 to 20g) +- Fermented black beans 10g (optional) +- Green Sichuan pepper oil 10ml +- Rapeseed oil 25ml +- Ground white pepper 3g +- Garlic 2 cloves +- Salt 5g +- Sugar 2g + +## Steps + +1. Prep: if the basa is from the freezer, leave it at room temperature to thaw naturally for 5 hours before slicing. +2. Slicing: slice the basa into thin pieces, about 5cm long and 3cm wide. +3. [Marinating](../../tips/learn/marinating-meat.md): put the sliced basa in the large stainless steel bowl +4. Add 30g of doubanjiang, 3g of salt, 10ml of green Sichuan pepper oil and 3g of ground white pepper +5. Mix well by hand, then add 5ml of rapeseed oil at the end to seal in the flavor +6. Leave at room temperature for at least 30 minutes to absorb the flavor. +7. Vegetable prep: mince the garlic. Taking 300g of cauliflower and 200g of lettuce as an example, wash the cauliflower and lettuce. +8. Blanching and stir-frying: [blanch](../../tips/learn/blanching.md) the cauliflower in boiling water and set aside; wash the lettuce, let it dry, stir-fry until cooked (no oil needed) and set aside. +9. Frying the doubanjiang: heat the wok, add cold oil (20ml of rapeseed oil), add 10g of doubanjiang, 10g of fermented black beans (optional) and the minced garlic, and stir-fry slowly over **medium heat**. +10. Poaching the fish: add 150ml of hot water. As soon as it boils, add the marinated fish slices and gently stir so they separate in the water. Season with 2g of salt and 2g of sugar (adjust the salt to taste at this point). Once the water boils again, it's ready to serve. +11. Plating: put the cooked vegetables into a large bowl first, then place the hot fish slices on top of the vegetables, and pour the remaining hot broth from the wok over them! + +## Additional Notes + +- You can freely choose the combination and amount of vegetables at the bottom, but pay attention to each vegetable's characteristics. For example, if you use potatoes, cook the potato slices/chunks through (poke with a chopstick to check). +- Adjust the amount of red oil doubanjiang (spiciness) and salt to taste. +- When slicing the fish, first cut it into 5cm pieces perpendicular to the length of the fillet, then rotate 90 degrees and slice it thinly at an angle. +- When [marinating](../../tips/learn/marinating-meat.md), don't squeeze too hard. +- [How to Fillet a Fish](https://www.youtube.com/watch?v=uXSgGtMkgro) + +### References + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/sichuan-grilled-fish.md b/en/dishes/aquatic/sichuan-grilled-fish.md new file mode 100644 index 0000000000..7b7b523620 --- /dev/null +++ b/en/dishes/aquatic/sichuan-grilled-fish.md @@ -0,0 +1,88 @@ +# How to Make Sichuan Grilled Fish + +This Sichuan-style grilled fish is numbing, spicy and fragrant, with fish that is charred outside and tender inside, and side vegetables that soak up the broth and go perfectly with rice. Grass carp is rich in high-quality protein, and paired with several vegetables it makes a balanced meal. It looks complicated, but following the steps it's actually not hard, making it suitable for beginners who want to try a showpiece dish. It takes about an hour from prep to table. + +Estimated difficulty: ★★★★ + +Estimated calories: 2152 kcal + +## Ingredients and Tools + +- Grass carp (have the vendor at the market or supermarket kill it and remove the unwanted organs) +- Scallion (large, Chinese leek-type) +- Cooking wine +- Ground white pepper +- Salt +- Garlic +- Cassia bark +- Star anise +- Bay leaves +- Green Sichuan peppercorns +- Dried chili segments +- Lantern chilies +- Hot pot soup base (any kind) +- Tofu skin sheets (qianzhang) +- Mung bean sprouts +- Onion +- Doubanjiang (chili bean paste) +- Celery segments +- Roasted peanuts +- White sesame seeds +- Cilantro (tastes better with it, but optional depending on your taste) + +## Calculation + +Per portion: + +- Grass carp about 1.5kg (3 jin) +- Scallion half a stalk +- Cooking oil 20ml +- Cooking wine 10-15ml +- Salt 5-10g +- Ground white pepper 5g-10g +- Cassia bark 1 small piece +- Star anise 2 +- Garlic cloves 8 +- Bay leaves 2 +- Green Sichuan peppercorns 1 small handful +- Dried chili segments 10 +- Lantern chilies 4 +- Celery 2 stalks, cut into segments +- Onion half +- Tofu skin 1 sheet + +## Steps + +1. Cut the grass carp (usually 1.5kg) open along the back. Make several cuts on both sides running down from the back, but don't cut through to the belly skin, or it won't hold its shape + + - You can pour hot water over the fish to wash off the slime, or keep scrubbing it with a brush under running water until it no longer feels slimy. + +2. Put the fish in a container, add the cooking wine, 10g of ground white pepper and 5g of salt, rub evenly and marinate for 20 minutes. +3. Cut the half stalk of scallion into pieces, halve the garlic cloves, and put them in a container with the star anise, bay leaves and cassia bark +4. Cut the dried chili segments in half and put them in a container with the lantern chilies +5. Cut the celery into small segments +6. Blanch the bean sprouts +7. Blanch the tofu skin and cut it into shreds +8. Cut the onion into shreds. +9. Grill the fish + + - If you have an oven, brush the baking tray with oil, place the fish skin-side down, and bake until golden on both sides, then sprinkle with ground cumin + - If you don't have an oven, heat the wok with oil, sprinkle 2g of salt around the sides of the wok, and add the grass carp to pan-fry. Don't rush to flip it right after it goes in; wait until one side has set before flipping. Fry until golden on both sides, sprinkle with ground cumin, and transfer to a plate. + +10. Add 20ml of cooking oil to the wok. When the oil is hot, add the scallion, garlic, star anise and bay leaves and stir-fry until fragrant +11. Add half a packet of hot pot soup base and 15-20g of doubanjiang and stir-fry until the oil turns red +12. Season with 5g of white sugar, 10g of salt and 5ml of light soy sauce, then add water to the same level as the ingredients and bring to a boil +13. Add the celery, bean sprouts and tofu skin shreds in that order. They don't need to cook through; just scald them briefly, then spread the onion shreds on top and place the grilled fish on top +14. Add the dried chilies, lantern chilies and green Sichuan peppercorns +15. Heat oil in another pan, and when hot, pour it over the chilies you just added to release their aroma +16. Finally, sprinkle with roasted peanuts, chopped green onion, white sesame seeds and cilantro +17. Simmer for 5-6 minutes, and the dish is ready. + +![Sichuan grilled fish - preview image 1](../../../dishes/aquatic/混合烤鱼/烤鱼.jpg) + +## Additional Notes + +- Technical summary: + - The amounts of salt, pepper, cumin, cooking oil, light soy sauce, white sugar and so on in this dish depend on your taste and the proportions of your ingredients; you don't need to follow the amounts above strictly. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/sizzling-oil-eel-shreds.md b/en/dishes/aquatic/sizzling-oil-eel-shreds.md new file mode 100644 index 0000000000..7bb8249824 --- /dev/null +++ b/en/dishes/aquatic/sizzling-oil-eel-shreds.md @@ -0,0 +1,71 @@ +# How to Make Sizzling Oil Eel Shreds + +Sizzling oil eel shreds (响油鳝丝) is a classic home-style dish from the Jiangsu-Zhejiang-Shanghai region. The eel shreds are fresh, tender and silky, with a strong garlic aroma and a slightly sweet sauce. Hot lard is poured over at the end, releasing an irresistible aroma that goes perfectly with rice. Eel is rich in high-quality protein and DHA. This dish demands some knife skills and heat control; it is moderately difficult and beginners need a little practice. From prep to table it usually takes about 40 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 556 kcal + +## Ingredients and Tools + +- Eel shreds +- Garlic +- Minced ginger +- Cooking wine +- Light soy sauce +- Oyster sauce +- Dark soy sauce +- Salt +- White sugar +- Ground pepper +- Starch +- Minced garlic +- Chopped green onion +- Lard + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 2 people. + +Per portion: + +- Eel shreds 400 g +- Garlic 40 g +- Minced ginger 20 g +- Cooking wine 13 g +- Light soy sauce 3 g +- Oyster sauce 2 g +- Dark soy sauce 2 g +- Salt 2 g +- White sugar 6-15 g +- Ground pepper 3.5-8 g +- Starch 10 g +- Water 50 g +- Minced garlic 40 g +- Chopped green onion 15 g +- Lard 20 g + +## Steps + +1. Cut the eel into three sections, then into thin shreds +2. Add 0.5 g of ground pepper and 3 g of cooking wine and mix well, then add 5 g of sesame oil to marinate +3. Coat the wok with hot oil, then pour it out +4. Add vegetable oil and heat to 6/10 heat (about 180°C) +5. Add half of the minced garlic and all of the minced ginger and stir-fry a few times +6. Add the eel shreds and stir-fry over medium heat for 30 seconds +7. Drizzle 10 g of cooking wine around the edge of the wok and stir-fry a few times +8. Add the light soy sauce and stir-fry evenly +9. Add the oyster sauce and dark soy sauce and stir-fry a few times +10. Add the salt, white sugar and 3 g of ground pepper and stir-fry evenly +11. Mix the starch and water into a slurry, pour it into the wok, and reduce until the sauce is thick +12. Transfer to a plate and sprinkle with the minced garlic and chopped green onion +13. Heat another pan, add the lard, heat it to 7/10 heat (about 210°C), and pour it over the eel shreds + +## Additional Notes + +- Don't wash the eel's blood off too thoroughly, or the eel will easily turn dark and smell bad +- You can ask the vendor to kill and clean the eel for you +- You can add a bit more ground pepper and white sugar; this helps remove fishiness and boost aroma +- Reference: ["Sizzling oil eel shreds" home-style recipe, tastes great, bookmarked - YouTube](https://www.youtube.com/watch?v=X2DvbhnWcN4) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/spicy-crayfish.md b/en/dishes/aquatic/spicy-crayfish.md new file mode 100644 index 0000000000..4c9c8cac65 --- /dev/null +++ b/en/dishes/aquatic/spicy-crayfish.md @@ -0,0 +1,65 @@ +# How to Make Spicy Crayfish + +![Spicy crayfish - preview image 1](../../../dishes/aquatic/小龙虾/成品.jpg) + +This dish is numbing, spicy, savory and fragrant, with tender, juicy crayfish meat. It is a classic Sichuan-Hunan style dish to go with drinks, and making it at home is clean and affordable. Crayfish is rich in high-quality protein and various trace elements, but the sauce is high in oil and salt, so it is best enjoyed occasionally. Handling live crayfish and many spices is a bit of a challenge for beginners, though skipping deveining makes it much easier. It takes about 45 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 571 kcal + +## Ingredients and Tools + +- Crayfish +- Oil +- Bay leaves +- Star anise +- Cassia bark +- Green Sichuan peppercorns +- Sichuan peppercorns +- Bullet chilies (zidantou) +- Scallion, ginger, garlic +- Pixian doubanjiang (chili bean paste) +- Soybean paste +- Beer +- Light soy sauce +- Salt + +## Calculation + +The amounts below are for 1kg of crayfish; scale proportionally. + +- Crayfish = 1kg (2 jin) +- Oil = 70 ml (3 times the usual amount for a stir-fry) +- Bay leaves = 2 +- Star anise = 1 +- Cassia bark = 3 g +- Green Sichuan peppercorns = 10 g +- Sichuan peppercorns = 10 g +- Bullet chilies = 5 g +- Scallion = 1 large scallion (Chinese leek-type) +- Ginger = 30 g +- Garlic = 7 large cloves +- Pixian doubanjiang = 30 g +- Soybean paste = 30 g +- Beer = 500 ml +- Light soy sauce = 30 ml +- Salt = 10 g + +## Steps + +1. Scrub the crayfish clean and remove the veins. Cut the scallion into 2cm segments and mince the ginger and garlic. +2. Heat the oil. When it is slightly hot, add the bay leaves, star anise, cassia bark, green Sichuan peppercorns, Sichuan peppercorns and bullet chilies. +3. Once the spices are fragrant, add the scallion, ginger and garlic +4. Once the scallion, ginger and garlic are fragrant, add the Pixian doubanjiang and soybean paste and stir-fry until the oil turns red. +5. Add the crayfish and stir-fry until they change color. +6. Add the beer. Once the beer boils, add the light soy sauce and salt. +7. Cook until the crayfish are fully cooked, then serve. + +## Additional Notes + +Restaurants usually deep-fry the crayfish first, but deep-frying at home wastes too much oil. So this recipe uses more oil than a normal stir-fry to pan-fry them instead, and in practice it tastes just as good. + +Deveined crayfish meat has a slightly worse texture than un-deveined meat, and deveining crayfish is a challenge for beginners. If you don't mind the vein, you can skip deveining. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/steamed-oysters.md b/en/dishes/aquatic/steamed-oysters.md new file mode 100644 index 0000000000..475cfa0f20 --- /dev/null +++ b/en/dishes/aquatic/steamed-oysters.md @@ -0,0 +1,38 @@ +# How to Make Steamed Oysters + +Steamed oysters are a coastal home-style dish that keeps the oysters' natural flavor: the meat is tender and juicy with a light, briny savoriness, and the garlic and ginger bring out a fresh sweetness. Oysters are rich in high-quality protein and zinc, which can help boost immunity. It isn't complicated, but you need to be careful when lifting the hot lid and handling the oyster shells; beginners can manage it fine. From scrubbing to serving it takes only about twenty minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 184 kcal + +## Ingredients and Tools + +* Oysters +* Green onion +* Garlic +* Ginger +* Soy sauce +* Brush + +## Calculation + +* Drinking water 1 liter +* Oysters 6 +* Green onion 3 stalks +* Garlic 6 cloves +* Ginger 1 small piece +* Soy sauce 1 ml per oyster + +## Steps + +1. Scrub the oysters clean with a brush (use a toothbrush if you don't have one). +2. Put water in the steamer, place the steamer tray on top, lay the 6 oysters flat on the tray, and steam at 50% power for 3 minutes. +3. Holding a damp cloth in your right hand, lift the hot lid. Pry off and remove the top half of each oyster's shell, with the convex side down and the flat side up. Put 1 shred of ginger and 10g of minced garlic on each oyster. +4. Close the hot lid and steam at 100% power for 3.5 minutes. +5. Turn off the heat. Holding the cloth in your right hand, lift the hot lid and add 5ml of soy sauce to each. +6. Plate. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/steamed-sea-bass.md b/en/dishes/aquatic/steamed-sea-bass.md new file mode 100644 index 0000000000..e62fd8df4d --- /dev/null +++ b/en/dishes/aquatic/steamed-sea-bass.md @@ -0,0 +1,56 @@ +# How to Make Steamed Sea Bass + +Steamed sea bass is a classic Cantonese steamed dish. The fish is delicate and silky, with a light, fresh flavor that preserves as much of the sea bass's natural taste as possible. Sea bass is rich in high-quality protein and DHA, nutritious and easy to digest. This dish is simple and very beginner-friendly, taking only about thirty minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 385 kcal + +## Ingredients and Tools + +- Sea bass (if you're afraid of killing fish, ask the vendor to do it) +- Green onion +- Ginger +- Cooking oil +- Seasoned soy sauce for fish +- Cooking wine +- Salt + +## Calculation + +Per portion: + +- Sea bass 1 +- Green onion 3 stalks +- Ginger 1 piece +- Cooking oil 10-15ml +- Seasoned soy sauce for fish 10-15ml +- Cooking wine 10-15ml +- Salt 5-10g + +## Steps + +1. Slice and julienne the ginger. Cut the white part of the green onion into segments and julienne the green part. Soak the julienned aromatics in cold water and set aside. +2. Rinse the cleaned sea bass and pat it dry with paper towels. Make several cuts on each side, rub with salt to wash off the slime, then rub 10g of salt all over the inside and outside of the fish and marinate for at least 10 minutes. +3. Here is an extra way to cut and plate the sea bass: after this cut, the fish can stand upright while steaming, so it heats evenly and is easier to eat, with no need to flip it. +4. ![Cutting the fish](../../../dishes/aquatic/清蒸鲈鱼/改刀.jpg) +5. ![Steamed sea bass - preview image 2](../../../dishes/aquatic/清蒸鲈鱼/摆盘.jpg) +6. Stuff the belly with ginger and the white part of the green onion, and sprinkle more over the fish, using half of the prepared amount. On the steaming plate, use chopsticks to keep the fish raised off the plate +7. Heat the water until you can feel it's warm, then put the fish in +8. Steam over high heat for 10 minutes. +9. Transfer the steamed fish to a clean plate and remove the ginger and scallion on top +10. Pour 15ml of seasoned soy sauce for fish over the fish +11. Sprinkle fresh ginger and green onion shreds over the fish, heat 10ml of cooking oil in a pan until hot, and pour it over the fish. Serve + +![Steamed sea bass - preview image 3](../../../dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.jpg) + +## Additional Notes + +- Technical summary: + - Anyone can make this dish. The key is timing, which depends on the size of the fish. Too long and the fish becomes tough, which really ruins the texture; too short and part of the fish won't be cooked. So steaming over high heat for under 10 minutes is generally best. + - Remember to raise the fish off the plate with chopsticks when steaming. There are two benefits: + - 1. During steaming, water drips onto the plate; if the fish sits directly in it, it will taste fishy. + - 2. The fish heats evenly. + - This dish is easy, and it tastes amazing + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/sweet-and-sour-carp.md b/en/dishes/aquatic/sweet-and-sour-carp.md new file mode 100644 index 0000000000..0602ff70cd --- /dev/null +++ b/en/dishes/aquatic/sweet-and-sour-carp.md @@ -0,0 +1,73 @@ +# How to Make Sweet and Sour Carp + +Sweet and sour carp is a classic Shandong dish: crispy outside and tender inside, pleasantly sweet and sour, with the fish fried golden and covered in a glossy red sweet and sour sauce. Fish is rich in high-quality protein and various minerals and is easy to digest. This dish isn't very beginner-friendly; it is moderately hard and requires mastering scoring the fish, battering and frying temperature. It takes about 1 hour from prep to finished dish. + +Estimated difficulty: ★★★★ + +Estimated calories: 1011 kcal + +## Ingredients and Tools + +- Carp +- Ketchup +- White sugar +- White vinegar +- Starch +- Salt +- Scallion +- Ginger +- Cooking wine +- Cilantro, 1 stalk +- Basins (two) +- Kitchen knife, one +- Spider strainer, one; spatula, one + +## Calculation + +Note: this dish only comes in a version for 3 or more people (fish that are too large or too small don't work), so no formula is needed. It's especially good for family gatherings, such as the Lunar New Year's Eve dinner. + +- Carp = about 1.5kg (3 jin) +- Water = 50g +- Ketchup = 40g +- White sugar = 20g +- White vinegar = 10g +- Starch = 10g +- Salt = 30g +- Scallion = 30g (about half a stalk) +- Ginger = 30g +- Cooking wine = 25g + +## Steps + +1. Clean the fish thoroughly, making sure there are no scales or other debris left +2. Place the fish with its head to the left and belly down, knife in your right hand. Cut straight down 1cm, then hold the fish firmly and slice 3-4cm toward the left, then make one light cut in the middle of that flap +3. Put the fish in a basin. Slice the ginger and cut the scallion into segments (cut however you like; it's mainly for removing the fishy smell) +4. Squeeze the juice from the scallion and ginger into the basin with all your might +5. Add 20g of salt and 25g of cooking wine, then give the carp a good scrub, rubbing it all over evenly +6. ![Marinating](../../../dishes/aquatic/糖醋鲤鱼/腌制.jpg) + + (The longer the fish marinates, the less fishy it tastes. Marinating for over 30 minutes is recommended) + +7. In a clean basin, add 100g of flour, 200g of starch, 180g of water and 5g of salt, and mix evenly by hand. The batter should now be thick enough to form strands when pulled. Then crack in an egg and mix again +8. Wait 30 minutes +9. Put the fish on the cutting board and dry it with a dry towel (this helps the batter stick better) +10. Rinse the basin clean and dry it with a dry towel +11. Heat the wok, add about 1L of oil, and heat it to 7/10 heat, about 200-240 degrees +12. Hold the fish by the tail and lower the head into the bottom of the wok. Ladle hot oil over the body with a spoon. Once the batter has set, slowly lower the whole fish into the wok, gently lift the head with the spatula and slide the spider strainer under it, to keep the bottom from burning. +13. Prepare a plate for the fish and put it next to the wok. +14. Gently slide the spatula in under the body, and use both tools together to flip the fish. Fry for another two minutes, then use the same method (spider strainer under the head, spatula under the body) to transfer the fish to the plate +15. Pour the oil from the wok into the dried basin, set it aside, and scrub the wok clean +16. Put 50g of water, 40g of ketchup, 20g of white sugar and 10g of white vinegar in a small bowl and stir evenly +17. In another small bowl, mix 10g of starch with 10g of water to make a starch slurry +18. Heat the wok on high, then pour in the sauce mixture you prepared. Bring to a boil on high heat, then turn to low heat +19. Add the starch slurry, stirring as you pour, then turn off the heat after 20 seconds +20. Spoon the finished sweet and sour sauce evenly over the fish. You can garnish with a little cilantro or chopped green onion. Your sweet and sour carp is done +21. ![Sweet and sour carp - preview image 2](../../../dishes/aquatic/糖醋鲤鱼/成品.jpg) + + The sauce here was reduced a bit too thick...... + +## Additional Notes + +I'd call this dish medium difficulty; it's still not very beginner-friendly...... + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/wasabi-butter-giant-river-prawns.md b/en/dishes/aquatic/wasabi-butter-giant-river-prawns.md new file mode 100644 index 0000000000..56f821c578 --- /dev/null +++ b/en/dishes/aquatic/wasabi-butter-giant-river-prawns.md @@ -0,0 +1,54 @@ +# How to Make Wasabi Butter Giant River Prawns + +![Wasabi butter giant river prawns](../../../dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.jpg) +The highlight of this dish is the surprising combination of butter and wasabi: the prawn meat is firm and springy, and the sauce is rich and pungent. It's a modern-style seafood dish. Prawn meat is rich in high-quality protein and various trace elements for a balanced diet. The difficulty is moderate; as long as you prep the ingredients in advance and control the heat, beginners can succeed. From handling the live prawns to serving takes about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 637 kcal + +## Ingredients and Tools + +* Giant river prawns (Macrobrachium rosenbergii) +* Butter +* Wasabi +* White sugar +* Light soy sauce +* Oyster sauce +* Salt +* Cooking wine, rum or beer +* Cilantro +* Garlic + +## Calculation + +For 1 plate: + +* Giant river prawns a little over 500g (1 jin); market price in Guangdong is about 40~45 yuan per jin +* Butter about 20g +* Wasabi 15g +* White sugar 3g +* Light soy sauce 30g +* Oyster sauce 30g +* Salt 3g +* Cooking wine, rum or beer 15g to 30g +* Cilantro 5 stalks, cut into segments +* Garlic 5 cloves, minced + +## Steps + +1. Trim off the sharp spikes at the head and tail, the antennae and the legs with scissors. Cut the prawns open along the back and remove the veins. +2. Mix the wasabi sauce in advance: soy sauce, oyster sauce, wasabi, salt and sugar, stirred evenly! +3. Wash the cilantro, cut into segments and set aside. +4. Drain the prawns well. Add oil to the pan, put the prawns straight in and fry over medium heat until golden on the outside, then remove. +5. Add the minced garlic and, over high heat, fry it in the oil left from the prawns. When white smoke rises from the pan and the garlic is fragrant, add the prawns and butter so the prawns fully absorb the butter's aroma +6. Add the prepared sauce, keep boiling on high heat, and toss the prawns until the sauce reduces, then add the alcohol (30g if using cooking wine or beer; rum has a strong flavor, so 15g is enough.) +7. When the sauce has reduced a bit more, add the cilantro, toss a couple of times, and serve. + +## Additional Notes + +* Mix the sauce and prep the butter in advance so you don't lose time prepping in the middle. +* Remember to add the garlic only after the prawns are fried and removed, so it doesn't fry too long and turn black and bitter. +* If you're not big on wasabi, add less; if you like it, add more. If you add too much, cook it a little longer and the wasabi flavor will dissipate. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/aquatic/yangshuo-beer-fish.md b/en/dishes/aquatic/yangshuo-beer-fish.md new file mode 100644 index 0000000000..eb509d5499 --- /dev/null +++ b/en/dishes/aquatic/yangshuo-beer-fish.md @@ -0,0 +1,72 @@ +# How to Make Yangshuo Beer Fish + +![Finished Yangshuo beer fish](../../../dishes/aquatic/阳朔啤酒鱼/阳朔啤酒鱼.png) +![Yangshuo beer fish reference image](../../../dishes/aquatic/阳朔啤酒鱼/阳朔啤酒鱼参考.jpg) + +Yangshuo beer fish is a famous local dish from Yangshuo, Guangxi. Fresh Li River fish is pan-fried with its scales on, then braised in beer instead of water. The scales are crispy, the fish is fresh and tender, and the aroma of beer blends with the slight tartness of tomato for a rich, distinctive flavor. Fish is rich in high-quality protein and minerals, and the tomatoes and peppers add plenty of vitamins and whet the appetite. The difficulty is medium, a bit challenging for beginners, but following the steps will get you there. It takes about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 1092 kcal + +## Ingredients and Tools + +- Jianggu fish or carp (about 750g / 1.5 jin; have the vendor remove the innards but **don't scale it**) +- Liquan beer (one bottle, about 330ml; a local Guilin beer, the most authentic) +- Tomatoes (2) +- Green bell peppers (2) +- Red bell pepper (1) +- Garlic (5-6 cloves) +- Ginger (1 piece) +- Green onion (2 stalks) +- Guilin chili sauce +- Cooking wine +- Light soy sauce +- Dark soy sauce +- White sugar +- Salt +- Cooking oil + +## Calculation + +Per portion: + +- Jianggu fish or carp 1 (about 750g, not scaled) +- Cooking wine 15ml +- Liquan beer 330ml (1 bottle) +- Tomatoes 2 (about 300g) +- Green bell peppers 2 (about 150g) +- Red bell pepper 1 (about 80g) +- Garlic 6 cloves (about 30g) +- Ginger 1 piece (about 20g) +- Green onion 2 stalks (about 40g) +- Guilin chili sauce 15g +- Light soy sauce 15ml +- Dark soy sauce 5ml +- White sugar 5g +- Salt 5g +- Cooking oil 30ml + +## Steps + +1. Remove the innards from the fish, keeping the scales on, and rinse clean. Cut it open from the belly into two halves (still joined at the back), and marinate with 15ml of cooking wine, ginger slices and 3g of salt for 15 minutes +2. Cut the tomatoes into chunks, cut the green and red peppers into pieces, smash the garlic, slice the ginger, and cut the green onion into segments (keeping the white and green parts separate) +3. Rub the bottom of the wok with a ginger slice. Heat the wok, add 30ml of cooking oil, and when the oil is hot, add the fish (skin side down). Fry until golden on both sides and the scales are crispy, then remove and set aside +4. Leave a little oil in the wok and fry the green onion whites, ginger slices and garlic until fragrant +5. Add 15g of Guilin chili sauce and stir-fry until the oil turns red +6. Add the tomato chunks and stir-fry until the tomatoes release their juice and soften +7. Pour in the whole bottle of beer, add 15ml of light soy sauce, 5ml of dark soy sauce, 5g of white sugar and 5g of salt, and stir well +8. Add the fried fish, bring to a boil on high heat, then turn to medium-low heat, cover and braise for 15-20 minutes +9. Remove the lid, add the green and red pepper pieces, and cook for another 3-5 minutes +10. Reduce the sauce on high heat until thick, sprinkle with the green onion greens, and plate + +## Additional Notes + +- The scales are the key feature of this dish; be sure to keep them. They become crispy and delicious when fried +- Cutting the fish into two halves makes it easier to fry through and absorb flavor, working better than scoring a whole fish +- The authentic method uses Guilin chili sauce (not Pixian doubanjiang) with Liquan beer. If you don't have Guilin chili sauce, use garlic chili sauce instead +- Fry the tomatoes until soft and juicy so the sauce is richer +- Don't reduce the sauce too much; leave some for mixing with rice or noodles, it's delicious +- Reference: [How to make Yangshuo beer fish](https://www.bilibili.com/video/BV1rt4y1976z) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/air-fryer-toast.md b/en/dishes/breakfast/air-fryer-toast.md new file mode 100644 index 0000000000..8bb26a90f9 --- /dev/null +++ b/en/dishes/breakfast/air-fryer-toast.md @@ -0,0 +1,37 @@ +# How to Make Air Fryer Toast + +Air fryer toast is an ultra-minimal, quick staple: crispy outside, soft inside, with a pure wheaty aroma, especially good when you're trying to lose fat. It's rich in dietary fiber and plant protein and keeps you full for a long time. There's no barrier to entry; just put the bread slices in the air fryer. It's extremely beginner-friendly and takes only about five minutes from start to finish. + +Estimated difficulty: ★ + +Estimated calories: 254 kcal + +## Ingredients and Tools + +- Sliced bread +- Air fryer + +## Calculation + +Per portion: + +- Sliced bread (two slices) + +## Steps + +1. Take two slices of bread (whole grain bread recommended) +2. Place the slices **upright** in the air fryer +3. Bake at 200°C for 5 minutes +4. Take them out and enjoy + +## Additional Notes + +Nutrition facts (based on whole wheat bread slices) + +- Energy 254 kcal +- Protein 12.3 grams +- Fat 3.5 grams +- Carbohydrates 43.1 grams +- Dietary fiber 6.0 grams + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/american-scrambled-eggs.md b/en/dishes/breakfast/american-scrambled-eggs.md new file mode 100644 index 0000000000..100c64e291 --- /dev/null +++ b/en/dishes/breakfast/american-scrambled-eggs.md @@ -0,0 +1,38 @@ +# How to Make American Scrambled Eggs + +This is a fluffy, tender American-style home egg dish. Adding milk makes the curds fine and the texture creamy, and it's rich in high-quality protein and calcium. It's simple and beginner-friendly, taking only about 20 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 258 kcal + +## Ingredients and Tools + +- Eggs +- Whole milk / cream +- Butter +- Salt + +## Calculation + +Per portion: + +- Eggs 3 +- Whole milk / cream 10g +- Butter 5 grams +- Salt 1 gram + +## Steps + +1. Crack the eggs into a large bowl, add the salt and whisk until frothy, then let rest for 15 minutes +2. Cut the butter into small pieces and put it in the pan, pour in the eggs, turn on low heat and stir constantly +3. As soon as the butter melts, quickly stir the eggs, breaking them into fine curds. Turn off the heat before the eggs are mostly set +4. Add the milk and stir for 15 seconds until the eggs are moist and creamy, then plate + +## Additional Notes + +- For something more substantial, in the last step you can add sautéed diced tomato, diced onion, diced bacon, small cubes of cheese and so on (anything that won't release more water). +- Use a frying pan (non-stick). +- Since many people cooking for one only scramble one or two eggs, a smaller pan may make it easier to stir evenly. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/boiled-corn.md b/en/dishes/breakfast/boiled-corn.md new file mode 100644 index 0000000000..4a06a6c7dd --- /dev/null +++ b/en/dishes/breakfast/boiled-corn.md @@ -0,0 +1,33 @@ +# How to Make Boiled Corn + +Boiled corn is a quick home-style dish that's sweet and tender. Fresh corn is boiled with some of its husk on to keep its natural aroma, and a little salt and sugar enhance the flavor. It's rich in dietary fiber, vitamins and carbohydrates, and keeps you full. It's extremely simple; beginners can handle it easily, and it takes only about 15 minutes from prep to table. + +Estimated difficulty: ★★ + +Estimated calories: 108 kcal + +## Ingredients and Tools + +- Fresh corn +- A pot big enough for the corn +- Water +- Salt +- Sugar (optional) + +## Calculation + +- One ear of corn with husk +- Water to cover the corn by about half a finger joint +- When boiling the corn, start with lightly salted water, about 2 grams of salt per 50ml of water +- Add sugar or not, to taste (optional) + +## Steps + +1. Peel off the outer husk of the fresh corn, leaving some of the husk on, and put it in the pot +2. Add water to cover the corn by about half a finger joint, then add the salt and sugar +3. Once the water boils, turn to low heat, cover and keep cooking for 15-20 minutes; cooking the corn a little longer won't hurt. +4. When cooked, drain and let it cool a bit before eating. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/egg-fried-glutinous-rice-cakes.md b/en/dishes/breakfast/egg-fried-glutinous-rice-cakes.md new file mode 100644 index 0000000000..ce0b2dc8bc --- /dev/null +++ b/en/dishes/breakfast/egg-fried-glutinous-rice-cakes.md @@ -0,0 +1,42 @@ +# How to Make Egg-Fried Glutinous Rice Cakes + +A simple, quick snack: slightly crispy outside, soft and chewy inside, coated in egg and sweetness, a home-style flavor from southern China. The glutinous rice cakes (ciba) provide plenty of carbohydrates and the egg adds protein. It's fairly high in calories but very filling. It's extremely simple; beginners can handle it easily, and it takes only about ten minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 379 kcal + +## Ingredients and Tools + +- Eggs +- Glutinous rice cakes (ciba) +- White sugar or brown sugar + +## Calculation + +Per portion: + +- Glutinous rice cakes, two pieces +- Brown sugar 10g (8g - 15g recommended) +- Egg 1 +- Cooking oil 10-15ml +- Salt 2g + +## Steps + +1. Cut the rice cakes into small rectangles so they're easier to fry +2. Crack an egg into a bowl, beat it, and add 2g of salt +3. Put the small rice cake pieces into the beaten egg one by one, until both sides are coated +4. Pour 10ml of vegetable oil into the pan, add the coated rice cake pieces, and fry slowly over low heat until soft. +5. Slowly pour the remaining beaten egg over the rice cakes +6. Flip the rice cakes with chopsticks or a spoon, and fry back and forth until golden, then dig in + +## Additional Notes + +- When adding the rice cakes, space them apart so they don't stick together +- The amount of egg depends on the amount of rice cake +- The amount of sugar is up to your taste + +- [Egg-fried ciba tutorial](https://www.dachu.co/recipe/378826) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/egg-sandwich.md b/en/dishes/breakfast/egg-sandwich.md new file mode 100644 index 0000000000..ab6ca9347d --- /dev/null +++ b/en/dishes/breakfast/egg-sandwich.md @@ -0,0 +1,42 @@ +# How to Make Egg Sandwich + +This is a simple, quick Western-style light meal: bread sandwiching creamy egg salad and savory bacon, soft and tender with a toasty aroma. Eggs are rich in high-quality protein, and with bacon and butter it gives a quick energy boost. It's very easy; kitchen beginners can handle it, and it takes only about 10 minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 560 kcal + +## Ingredients and Tools + +- Egg +- Sandwich bread +- Bacon +- Butter +- Mayonnaise +- Salt +- Black pepper + +## Calculation + +- Egg 1 +- Bread 2 slices +- Bacon 2 slices +- Butter 10 g +- Mayonnaise 20g +- Salt 1g +- Black pepper 2g + +## Steps + +1. Cut the crusts off the bread and set aside +2. Hard-boil the egg and mash it +3. Mix the egg, mayonnaise, salt and black pepper +4. Add the butter to the pan and fry the bacon until cooked +5. Assemble: put the egg salad and bacon between the two slices of bread +6. Cut the square sandwich into triangles and plate + +## Additional Notes + +- You can also add cheese, pickles and so on + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/flaky-scallion-pancake-wraps.md b/en/dishes/breakfast/flaky-scallion-pancake-wraps.md new file mode 100644 index 0000000000..fdc1759663 --- /dev/null +++ b/en/dishes/breakfast/flaky-scallion-pancake-wraps.md @@ -0,0 +1,63 @@ +# How to Make Flaky Scallion Pancake Wraps + +Shouzhuabing (手抓饼, "hand-grabbed pancake") is crispy outside, soft inside and distinctly layered, a much-loved home-style flour-based dish. The dough is made with partly scalded flour, making it supple and chewy, and paired with egg and vegetables it's a balanced meal. It's very beginner-friendly, taking only about 40 minutes from mixing the dough to serving, perfect for busy mornings. + +Estimated difficulty: ★★ + +Estimated calories: 1050 kcal + +--- + +## Ingredients and Tools + +- All-purpose flour +- Boiling water +- Cold water +- Cooking oil +- Salt +- Egg +- Lettuce +- Ham +- Cheese slice + +--- + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1~2 people. + +Total (per portion): + +- Flour 200 grams +- Boiling water 100 ml +- Cold water 50 ml +- Cooking oil 15 ml +- Salt 3 grams +- Egg 1 +- Lettuce 30 grams +- Ham 30 grams +- Cheese slice 1 + +--- + +## Steps + +1. Put the flour in a bowl, add the boiling water and stir until shaggy, then add the cold water and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes. +2. Divide the dough into pieces of about 100 grams each, roll into balls, then roll out into thin sheets. +3. Brush the surface evenly with cooking oil, sprinkle with salt, roll up into a snail shape, and let rest for 10 minutes. +4. Roll the dough out again into a thin pancake of even thickness. +5. Pour oil into a hot pan and fry over low heat until both sides are golden and puffed. +6. Top the cooked pancake with fried egg, lettuce, ham, cheese slice and other fillings in turn, then roll it up. + +--- + +## Additional Notes + +- Mixing the dough with both boiling and cold water helps make the pancake more supple. +- Rest the dough for at least 20 minutes, or it will be hard to roll thin. +- Adjust the fillings to taste; keep the total weight of fillings under 100 grams. +- Leftover uncooked pancake dough keeps in the refrigerator for 24 hours; let it come to room temperature and roll it out again before using. + +--- + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/italian-sausage-shakshuka.md b/en/dishes/breakfast/italian-sausage-shakshuka.md new file mode 100644 index 0000000000..2b6616b021 --- /dev/null +++ b/en/dishes/breakfast/italian-sausage-shakshuka.md @@ -0,0 +1,56 @@ +# How to Make Italian Sausage Shakshuka + +Italian sausage shakshuka is a rich, savory Mediterranean-style dish: soft-yolked eggs nestled in a sweet and tangy tomato meat sauce, with crusty bread for dipping. The main ingredients provide high-quality protein, while tomatoes, bell peppers and onion add vitamins and dietary fiber. It isn't hard; you just need to watch the heat while the eggs cook. It's on the table in about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 668 kcal + +## Ingredients and Tools + +- Italian pork sausage (casings removed), chorizo, or diced luncheon meat +- Barilla Napoletana pasta sauce +- Eggs +- Bell pepper (green or red) +- Onion +- Olive oil +- Parmesan cheese (optional) +- Fresh parsley (optional) +- Red pepper flakes (optional) +- Bread (sourdough, ciabatta or thick-cut toast recommended) +- Wide frying pan (with lid) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Meat (sausage/luncheon meat): 100g - 150g +- Barilla Napoletana pasta sauce: 1 jar (400g, provides the basic tomato, onion and herb flavor) +- Eggs: 3 - 4 +- Bell pepper: half (thinly sliced) +- Onion: half (finely diced) +- Olive oil: 10ml - 15ml (for sautéing) + +## Steps + +1. Remove the casings from the Italian sausage and set aside; finely dice the onion; thinly slice the bell pepper. +2. Pour 10ml - 15ml of olive oil into the wide frying pan and heat over medium heat. +3. Add the prepared sausage or luncheon meat and fry until the edges are golden and crispy (if using raw sausage, break it up with a spoon as it browns). +4. Add the diced onion and sliced bell pepper and stir-fry with the meat for 4 - 5 minutes, until the vegetables soften and the onion is translucent. +5. Pour in the Barilla Napoletana sauce and stir well. Turn the heat to medium-low and keep at a gentle simmer for 2 - 3 minutes. (If the sauce looks too thick, add 15ml of water.) +6. Use the back of a spoon to make 3 - 4 small "wells" in the sauce. +7. Carefully crack an egg into each well. +8. Cover the pan and let the steam cook the egg whites. Wait 3 - 5 minutes. **Note: check frequently**. This step is done when the whites are opaque and set but the yolks still wobble when you gently shake the pan (soft-yolked). +9. Turn off the heat. Sprinkle with grated Parmesan, fresh parsley or red pepper flakes to taste. +10. Bring the pan straight to the table and serve with crusty bread for dipping into the yolks and sauce. + +## Additional Notes + +- **Choosing the meat:** + - **Italian sausage**: gives the most authentic flavor (look for sausages with fennel seeds in the ingredients). + - **Luncheon meat**: brings a salty, nostalgic flavor, and the surface fries up slightly crisp. + - **Chorizo**: if you like a smoky, spicy flavor, this is the best choice, and it turns the oil an appealing red. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/korean-mayak-eggs.md b/en/dishes/breakfast/korean-mayak-eggs.md new file mode 100644 index 0000000000..ee3742f4de --- /dev/null +++ b/en/dishes/breakfast/korean-mayak-eggs.md @@ -0,0 +1,49 @@ +# How to Make Korean Mayak Eggs + +A rich, sweet and spicy Korean soft-boiled egg side dish (mayak gyeran, "drug eggs" for how addictive they are). The sauce coats the whites, the eggs are silky in the mouth, with a slightly spicy finish. Eggs provide high-quality protein and lecithin, nutritious and filling. It's extremely simple; beginners can make it easily. From boiling the eggs to chilling them until flavorful takes about an hour and a half. + +Estimated difficulty: ★ + +Estimated calories: 669 kcal + +## Ingredients and Tools + +- Eggs +- Korean soy sauce (or light soy sauce) +- Japanese mirin +- White sugar +- Sesame oil +- Green onion +- Chili peppers (bird's eye chili or green/red chili) + +## Calculation + +Before cooking, decide how many portions to make. The amounts below are one batch of sauce, enough to marinate 5 - 8 eggs. + +Per portion: + +- Eggs 5 - 8 +- Soy sauce (or light soy sauce) 4 tablespoons +- Water 4 tablespoons +- Mirin 2 tablespoons +- White sugar 2 tablespoons +- Sesame oil 5ml +- Green onion 15g (chopped) +- Chili peppers 15g (cut into rings) + +## Steps + +1. Bring a pot of water to a boil, add the eggs once it's boiling, and **boil for 7 minutes** (for perfectly soft-boiled eggs). +2. While the eggs boil, make the sauce: pour 4 tablespoons of soy sauce, 4 tablespoons of water, 2 tablespoons of mirin and 2 tablespoons of white sugar into a small pot. +3. Heat the sauce to a boil to cook off the alcohol in the mirin, then turn off the heat and let it cool. +4. Add the chili rings to the cooled sauce. +5. Take out the boiled eggs, cool them in ice water, then peel them. +6. Put the peeled eggs in the sauce, drizzle 5ml of sesame oil over the top, and sprinkle with chopped green onion. +7. Put in the refrigerator and **chill for 1 - 2 hours** so the eggs fully absorb the flavor. + +## Additional Notes + +- You can fine-tune the sauce ratio to taste. If you like it sweeter, add more sugar. +- The leftover sauce is delicious and can be used directly over rice. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/longan-and-red-date-congee.md b/en/dishes/breakfast/longan-and-red-date-congee.md new file mode 100644 index 0000000000..8fa6a2eda0 --- /dev/null +++ b/en/dishes/breakfast/longan-and-red-date-congee.md @@ -0,0 +1,35 @@ +# How to Make Longan and Red Date Congee + +A sweet, fragrant and soft traditional Chinese congee. Glutinous rice is cooked together with red dates (jujubes) and longan, which bring their own natural sweetness, warming the body and stomach. In traditional Chinese food therapy it is said to nourish the blood, calm the mind, support brain health and nourish the heart and spleen. It's very easy; beginners can master it, and it takes about 70 minutes from prep until the house smells of congee. + +Estimated difficulty: ★★ + +Estimated calories: 617 kcal + +## Ingredients and Tools + +- Glutinous rice (or regular rice) +- Red dates (jujubes) +- Longan + +## Calculation + +Per portion: + +- Glutinous rice 100g +- Red dates 15 +- Longan 15 + +## Steps + +1. Peel the longan and take out the flesh, rinse it twice with water, and soak in a bowl for 10 minutes +2. Rinse the red dates twice with water and soak in a bowl for 10 minutes +3. Put the glutinous rice in the rice cooker, rinse it twice with water, then add 2000ml of water +4. Add the longan and red dates to the rice cooker +5. Start the rice cooker on its rice cooking mode; the congee is ready in 1 hour + +## Additional Notes + +If you prefer your congee thinner or thicker, increase or decrease the amount of water. The congee comes out sweet; you can control the sweetness through the number of longans you add. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/microwave-mug-cake.md b/en/dishes/breakfast/microwave-mug-cake.md new file mode 100644 index 0000000000..b76a82dd4e --- /dev/null +++ b/en/dishes/breakfast/microwave-mug-cake.md @@ -0,0 +1,63 @@ +# How to Make Microwave Mug Cake + +A quick microwave cake that is soft, fluffy and sweet, a home dessert that even complete beginners can make easily. It's based on egg and flour, with butter adding energy and rich aroma and sugar giving a quick boost; adding nuts or fruit adds dietary fiber and vitamins. You only need a few ingredients and one minute on high in the microwave. From prep to tasting takes as little as 2 minutes; a beginner can get it done in about 20 minutes. + +Estimated difficulty: ★ + +Estimated calories: 308 kcal + +## Ingredients and Tools + +- Microwave +- Microwave-safe container +- Butter +- Flour +- Baking powder (without it, it tastes like a pancake) +- Egg + +## Calculation + +- Egg 🥚 1 +- Flour 🍚 15g +- Baking powder 🍚 2.5g +- White (brown) sugar 🍬 10g +- Salt 🧂 1g + +(Optional flavors) + +- Coffee powder ☕ +- Chocolate 🍫 +- Oats 🍿 +- Milk 🥛 +- Nuts 🥜 +- Cookie crumbs 🍪 +- Banana 🍌 +- Anything that won't turn it into a culinary disaster 🍆 + +## Steps + +1. Add the following ingredients, making sure not to fill the container more than 3/4 full + + - Scoop butter about the size of half an egg into the container and **heat in the microwave for 15 seconds** until melted + - Melt/mash the **chocolate/banana** into **bits/a paste** + - Crack in an egg, beat and mix + - 15g of white (brown) sugar (add more if you have a sweet tooth) (see note 4) + - Add 1g of salt (**use your judgment if the flavor ingredients you add later contain salt**) + - Add 2.5g of baking powder + - Add 15g of flour (gluten content doesn't matter much) + - **Add any flavor ingredients you like!** (Dry ingredients like nuts and cookies don't go in yet) + - Stir until it looks like thick yogurt with no dry flour visible + - Put any optional dry ingredients (not including instant drink powders) on top + +2. Give yourself a compliment 🥰 +3. Microwave (high) for **1 minute** (until it puffs up into a fluffy cake) +4. Take out the mug (hot hot hot!!↑), post a photo on social media, and dig in + +## Additional Notes + +- You can repeat the steps before complimenting yourself several times to make a bigger cake +- Baking powder makes the cake fluffier. Most are aluminum-free and cost a few yuan a pack; buy one to keep at home +- In the **Add any flavor ingredients you like!** step, if you add **liquid** (such as milk), make sure you can still stir it into a **thick yogurt-like** consistency in the next step. Add it a little at a time to avoid too much moisture, which makes the cake soggy and flat +- **Don't fill the container more than 3/4 full!!** + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/microwave-poached-eggs.md b/en/dishes/breakfast/microwave-poached-eggs.md new file mode 100644 index 0000000000..3647588627 --- /dev/null +++ b/en/dishes/breakfast/microwave-poached-eggs.md @@ -0,0 +1,39 @@ +# How to Make Microwave Poached Eggs + +Microwave poached eggs are a convenient home-style quick dish: the whites are tender and smooth, the yolks soft, with the light aroma of sesame oil. Eggs are rich in high-quality protein and lecithin. It's extremely simple; beginners can master it easily, and it takes only about 2 minutes from start to finish. + +Estimated difficulty: ★ + +Estimated calories: 169 kcal + +## Ingredients and Tools + +- Eggs +- Sesame oil +- Salt + +## Calculation + +Before cooking, decide how many portions to make. One portion is just right as a side for 1 person's breakfast. + +Per portion: + +- Eggs 2 +- Drinking water 35ml +- Sesame oil 3ml +- Salt 0.8g + +## Steps + +1. Crack the eggs into a small bowl and poke 2 holes in every yolk with chopsticks, so they don't make a mess of the microwave when heated +2. Then pour room-temperature drinking water into the bowl +3. Then add the salt +4. Finally add the sesame oil +5. Put the bowl in the microwave and heat on high for 80 seconds +6. When the time is up, take it out using a cloth to protect your hand + +## Additional Notes + +- To further prevent the yolks and whites from spattering, cover the bowl with a lid before microwaving so the microwave doesn't get dirty + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/microwave-steamed-egg.md b/en/dishes/breakfast/microwave-steamed-egg.md new file mode 100644 index 0000000000..d53eefd315 --- /dev/null +++ b/en/dishes/breakfast/microwave-steamed-egg.md @@ -0,0 +1,53 @@ +# How to Make Microwave Steamed Egg + +A tender, smooth steamed egg made quickly in the microwave, as silky as pudding. It's a home-style quick dish. Rich in high-quality protein and easy to digest, it's great for breakfast or a light meal. It's very simple; beginners can handle it easily, and it takes about 10 minutes in total. + +Estimated difficulty: ★ + +Estimated calories: 151 kcal + +## Ingredients and Tools + +- Eggs +- Warm water or stock +- Salt +- Light soy sauce (optional) +- Sesame oil +- Heat-resistant bowl +- Plastic wrap or a microwave cover + +## Calculation + +- Eggs 2 (about 100g of beaten egg) +- Warm water or stock 100-120ml (1.0-1.2 times the volume of the egg) +- Salt 1g +- Light soy sauce 2ml (optional) +- Sesame oil, a few drops (for finishing) + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Beat the eggs, add the warm water/stock, salt and light soy sauce, and stir gently, trying not to create bubbles. +2. Strain the egg mixture into the heat-resistant bowl. If there are bubbles on the surface, gently pop them with a toothpick. +3. Cover with plastic wrap and poke 8-10 small holes, or use a microwave cover (leaving a gap). +4. Heat in the microwave: + + - 700W: 1 minute 30 seconds → depending on how it looks, heat another 20-30 seconds until the surface has just set. + - 600W: about 1 minute 40 seconds – 2 minutes 10 seconds. + - 800W: about 1 minute 10 seconds – 1 minute 40 seconds. + +5. When done, take it out and let it rest for 1 minute so the residual heat fully cooks the center. +6. Drizzle with sesame oil, sprinkle with chopped green onion, and serve. + +> Different power levels and containers affect the time. On your first try, heat in short bursts several times to find the best time for your microwave. + +## Additional Notes + +- The water should be 40–50℃, not too hot. +- An egg-to-water ratio between 1:1 and 1:1.2 gives the best texture. +- Covering with plastic wrap and poking holes prevents the surface from bursting or getting honeycombed. +- Straining significantly improves smoothness. +- If the surface puffs up or water seeps out, it was overheated; just shorten the time next time. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/microwave-sunny-side-up-egg.md b/en/dishes/breakfast/microwave-sunny-side-up-egg.md new file mode 100644 index 0000000000..e3ddb39e63 --- /dev/null +++ b/en/dishes/breakfast/microwave-sunny-side-up-egg.md @@ -0,0 +1,53 @@ +# How to Make Microwave Sunny-Side Up Egg + +A sunny-side up egg made quickly in the microwave is a home-style breakfast. It is smooth and tender, with set whites and a slightly runny yolk, a typical quick dish. Eggs are rich in high-quality protein and various vitamins and are easy to digest. It's very simple and beginner-friendly. With a microwave that has power levels it takes just 3 minutes; with one that doesn't, it takes only a few minutes of repeated heating. + +Estimated difficulty: ★★ + +Estimated calories: 113 kcal + +## Ingredients and Tools + +- Eggs +- Salt +- Oil +- A microwave with adjustable power levels, or one without (see Additional Notes for definitions and how to tell) +- Chopsticks or toothpicks + +## Calculation + +- Use 1 egg. +- Use 1 g of salt per egg. +- Use 5 mL of oil per egg. + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Microwave with Adjustable Power + +1. Prepare a small bowl, pour in the oil calculated above, sprinkle in the salt and stir evenly. Tilt the bowl so the oil coats its surface. +2. Crack an egg into the small bowl. +3. Poke holes in the surface of the yolk: 5 with a toothpick or 1 with a chopstick. +4. Put it in the microwave on medium power for 3 minutes. + +### Microwave without Adjustable Power + +1. Prepare a small bowl, pour in the oil calculated above, sprinkle in the salt and stir evenly. Tilt the bowl so the oil coats its surface. +2. Crack an egg into the small bowl. +3. Poke holes in the surface of the yolk: 5 with a toothpick or 1 with a chopstick. +4. Put it in the microwave for 1 minute. +5. while (egg is NOT mostly solid) microwave(30s); + +## Additional Notes + +while (egg's doneness does NOT match your taste) microwave(1 minute); + +- Microwave without adjustable power: + - Definition: a microwave where you can't control the power, only the time. + - How to tell: if you can't find words like low, medium or high on the microwave's control panel, it's a microwave without adjustable power +- Microwave with adjustable power: + - Definition: a microwave where you can control both the power and the time. + - How to tell: if you can find words like low, medium or high on the microwave's control panel, it's a microwave with adjustable power + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/milk-oats.md b/en/dishes/breakfast/milk-oats.md new file mode 100644 index 0000000000..9d4bc4d042 --- /dev/null +++ b/en/dishes/breakfast/milk-oats.md @@ -0,0 +1,54 @@ +# How to Make Milk Oats + +A convenient, nutritious high-protein, high-fiber breakfast that cleverly combines the smoothness of milk, the grainy aroma of oats and a tender fried egg. It's warm, mild, easy to digest and filling. The process is simple and direct, extremely beginner-friendly, and takes about three minutes in total. Pair it with fruit and vegetables for extra freshness. + +Estimated difficulty: ★ + +Estimated calories: 421 kcal + +## Ingredients and Tools + +- Milk (pasteurized milk tastes better) +- Oats +- Eggs + +## Calculation + +- 🥛 Milk 280ml/per +- 🍳 Egg 1/per +- 🍚 Oats 40g/per + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Standard Method for Oats + +1. Pour the milk into a breakfast mug (cold is fine) +2. Prepare 200ml of water. If it's drinkable straight from the tap/dispenser, add the oats directly; otherwise boil it first, then add the oats +3. 2 minutes after the water boils, the oats are done +4. Scoop out the cooked oats and add them to the milk (try not to pour the oat cooking water into the milk; it affects the taste) + +### Quick Method for Oats + +1. Use quick-cooking oats instead of regular oats +2. Pour the milk into a container with the quick oats and stir +3. Put the mixture in the microwave +4. Microwave on medium power for 4 minutes + +### Fried Egg Method + +1. Heat the pan, add a thin layer of oil, and when the oil is hot, fry the egg, 20s per side. Consider seasoning it (3g of pepper salt, optional) +2. Turn off the heat and plate + +Cooking takes about 3 minutes. Everything ends up at room temperature, so it's very easy to eat, usually finished in 2 minutes. + +> 🥑 Even better with fruit, vegetables or soda crackers + +## Additional Notes + +- Microwave power varies between models, so the power level can't be stated precisely +- Don't fill the container more than 50% with the mixture, or it is very likely to boil over during heating +- Cooking in a glass is not recommended, for the same reason + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/oat-and-egg-pancake.md b/en/dishes/breakfast/oat-and-egg-pancake.md new file mode 100644 index 0000000000..5af24b247d --- /dev/null +++ b/en/dishes/breakfast/oat-and-egg-pancake.md @@ -0,0 +1,50 @@ +# How to Make Oat and Egg Pancake + +Oat and egg pancake is a quick, nutritious breakfast with a soft, tender texture, the grainy aroma of oats and the richness of egg and milk, in a simple home style. It's rich in protein, carbohydrates and dietary fiber, providing plenty of energy, and is especially good for fitness enthusiasts and weekday mornings. It's simple and beginner-friendly, usually taking just over ten minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 535 kcal + +## Ingredients and Tools + +- Eggs +- Oats +- Milk 50-100g, just enough to stir the oats into a thick mixture +- Optionally add 50g of vegetables to taste, such as spinach. + +## Calculation + +- Two eggs, or two egg whites and one yolk. +- Plain dry rolled oats 50g (about the same amount as one egg) +- Milk, one carton, about 250ml +- A handful of chopped leafy vegetables + +## Steps + +1. Mix the milk and dry oats until evenly combined and thick. +2. Beat the eggs until uniform in color. +3. Pour the beaten eggs into the oat-milk mixture and keep stirring until thick and even. +4. Coat the frying pan evenly with a layer of butter. +5. Add the mixture and spread it into a pancake. +6. Cook over low heat for two to three minutes. If you want to add vegetables, add the chopped leaves during cooking. +7. Flip and cook for another two minutes. +8. Serve, with the remaining milk as part of breakfast. + +## Additional Notes + +- If you prefer it savory, add salt, pepper and other seasonings when beating the eggs. +- Use low heat when frying to keep the oats from burning. + +### Nutrition + +Estimated nutritional value (macronutrients) of one serving of the breakfast above, for fitness enthusiasts*: + +- Carbohydrates: 39g +- Protein: 30g +- Fat: 19g +- Total energy: 450kcal + +*: milk calculated as the common 250ml + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/onsen-tamago.md b/en/dishes/breakfast/onsen-tamago.md new file mode 100644 index 0000000000..1a92e6cc26 --- /dev/null +++ b/en/dishes/breakfast/onsen-tamago.md @@ -0,0 +1,63 @@ +# How to Make Onsen Tamago + +Onsen tamago (hot spring egg) comes from Japan. The white is a semi-liquid curd, while the yolk is warm and set, giving a silky, delicate texture—exactly the opposite of a soft-boiled egg. Eggs are rich in high-quality protein, lecithin and various vitamins, making them very nutritious. You need a thermometer to keep the water at 70℃; although the temperature matters, the steps are simple, and with about half an hour of patient waiting it's done. Served with kombu soy sauce and chopped green onion, it's fresh and savory, an easy little dish to make. + +Estimated difficulty: ★★★ + +Estimated calories: 72 kcal + +## Ingredients and Tools + +### Main Ingredient + +- Eggs + +### Required Tools + +- Kitchen thermometer (preferably one with a clip) +- A cup (any cup will do) + +### Additional Ingredients + +Extra ingredients for garnish, optional + +- Kombu soy sauce (a Japanese low-sodium soy sauce used to season onsen tamago) +- Green onion + +## Calculation + +- Use 1 egg, scaled to your appetite and the size of your pot. + +## Steps + +### Cooking the Eggs + +1. Fill a pot with tap water so that it covers the eggs by about 3cm, and put the thermometer in the water +2. Turn on the stove or induction cooker and gradually adjust the power or flame to keep the water at **70 degrees Celsius** +3. Put the eggs in the pot. The eggs must not be stacked; they should all sit on the bottom with room to move +4. Hold the current temperature for **25 minutes** +5. Prepare a cup of ice water +6. Take out the eggs and immediately put them in the ice water, **waiting 3 minutes** +7. Crack the eggs into a small bowl, and you're done + +## Additional Notes + +### Flowchart + +``` mermaid +graph TD + A[Add water to pot, insert thermometer] --> B[Bring water to 70°C] + B --> C[Add eggs, hold water at 70°C for 25 minutes] + B --> D[Prepare ice water] + C --> E + D --> E[Move eggs into ice water, wait 3 minutes] + E --> F[Crack eggs into a small bowl] +``` + +### Notes + +- If using a mechanical thermometer (no power needed), the probe must be submerged at least 6cm in the water. Electronic thermometers have no special requirements +- A slightly thicker pot makes it easier to control the temperature +- Although 70 degrees Celsius for 25 minutes is enough to kill salmonella, still eat these in moderation, or make them with eggs certified safe for raw consumption + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/pan-fried-dumplings.md b/en/dishes/breakfast/pan-fried-dumplings.md new file mode 100644 index 0000000000..c21505f829 --- /dev/null +++ b/en/dishes/breakfast/pan-fried-dumplings.md @@ -0,0 +1,37 @@ +# How to Make Pan-Fried Dumplings + +Pan-fried dumplings have golden, crispy bottoms and fresh, juicy fillings, a home-style flour-based dish common on northern Chinese tables. Made with frozen dumplings, they're rich in carbohydrates and protein, simple and quick. Estimated at two stars, very beginner-friendly, they can be on the table in about 15 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 769 kcal + +## Ingredients and Tools + +- Dumplings (frozen boiled dumplings) +- Sesame seeds, chopped green onion (cut into segments) or other toppings + +## Calculation + +Per portion: + +- One bag of dumplings (according to your appetite, about 10 - 15) + +## Steps + +1. Take out a frying pan (non-stick is best) +2. Add 10ml - 15 ml of cooking oil +3. Turn on the heat and add the dumplings (spread them out as evenly as possible; don't stack them) +4. Immediately add water until it reaches half the average height of the dumplings +5. Cover with the lid (the stove should be on high heat at this point) +6. Wait 8 - 10 minutes +7. When only 2mm of water is left in the pan, turn to medium heat and start frying +8. Once all the water has evaporated, shake the pan so the dumplings heat evenly +9. Add black sesame seeds and green onion and cover for another 10s +10. After 1 - 2 minutes, lift out a dumpling and check the bottom. If it has a golden, crispy crust, remove them immediately + +## Additional Notes + +- While cooking, keep an eye on the pan the whole time. Never get distracted playing on your phone. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/scotch-eggs.md b/en/dishes/breakfast/scotch-eggs.md new file mode 100644 index 0000000000..2c74d32751 --- /dev/null +++ b/en/dishes/breakfast/scotch-eggs.md @@ -0,0 +1,47 @@ +# How to Make Scotch Eggs + +![Simplified Scotch eggs](../../../dishes/breakfast/苏格兰蛋/egg1.png) + +This simplified Scotch egg is crispy on the outside with a soft, jammy yolk inside, combining the creaminess of cheese with the smoky flavor of bacon. It's a creative snack based on a British recipe. The egg provides high-quality protein, the cheese adds calcium, and the scallion pancake wrapper makes it filling enough for a meal. It's not complicated; beginners can handle it easily, and it takes only about 20 to 30 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 599 kcal + +## Ingredients and Tools + +- Eggs +- Frozen flaky pancake sheets (shouzhuabing) +- Cheese +- Bacon +- Air fryer or a pot of oil + +## Calculation + +> One portion + +- Egg 50g (about 1) +- Flaky pancake sheets 1-2 (depending on egg size) +- Cheese slices 1-2 +- Bacon slices 1-2 + +## Steps + +1. Put the eggs in cold water, bring to a boil, cook for 3 minutes, then remove +2. Put the eggs in ice water; this makes peeling faster and cleaner +3. Wrap each egg in a cheese slice +4. Wrap each egg in a bacon slice +5. Cut off both ends of the pancake sheet and wrap the egg in the remaining rectangle +6. Fry in oil at 6/10 heat (the oil surface shimmers, there's light smoke, and bubbles form around a chopstick dipped into it) until golden +7. Or air fry at 160 degrees for 15 minutes +8. Cut open and enjoy + +## Additional Notes + +- Cheese slices, bacon and flaky pancake sheets can all be bought online (e.g. Taobao) + +![Scotch eggs - preview image 2](../../../dishes/breakfast/苏格兰蛋/egg2.png) + +![Scotch eggs - preview image 3](../../../dishes/breakfast/苏格兰蛋/egg3.png) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/soft-boiled-eggs.md b/en/dishes/breakfast/soft-boiled-eggs.md new file mode 100644 index 0000000000..6ad93fcdfa --- /dev/null +++ b/en/dishes/breakfast/soft-boiled-eggs.md @@ -0,0 +1,39 @@ +# How to Make Soft-Boiled Eggs + +This is a home-style egg dish that's easy to make with an ordinary electric pot. The yolk is runny, and the texture is tender, smooth and rich. Each egg provides about 6 grams of high-quality protein, which is especially good for people who work out. The process is simple and clear; as long as you get the heating and resting times right, beginners can pick it up quickly. It takes only about 15 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 72 kcal + +## Ingredients and Tools + +- Eggs +- Electric pot +- Water +- Stopwatch (optional) + +## Calculation + +- 1 or more eggs (as many as your electric pot can hold) +- Cold water to cover the eggs by about 2 cm + +## Steps + +1. Put the eggs in the electric pot. The eggs must not be stacked; they should all sit on the bottom with room to move +2. Pour in cold water to cover the eggs by about 2 cm +3. With the lid off, heat at maximum power until the water starts bubbling (about 85 - 95 degrees, a gentle simmer, not a full boil) +4. Turn off the heat, cover, and let the eggs sit. + + - For a runny yolk in the center, let sit for 6 minutes + - For a fully cooked, crumbly yolk, let sit for 10 minutes + +5. Drain, rinse the eggs under cold water for about 1 minute, then peel and eat. + +## Additional Notes + +If you find the eggs not cooked enough, add more water according to your preference. + +**Warning** Soft-boiled eggs carry a risk of salmonella infection. Letting them sit for less than 5 minutes is not recommended. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/steamed-egg-custard.md b/en/dishes/breakfast/steamed-egg-custard.md new file mode 100644 index 0000000000..f6ede8ce40 --- /dev/null +++ b/en/dishes/breakfast/steamed-egg-custard.md @@ -0,0 +1,34 @@ +# How to Make Steamed Egg Custard + +This home-style dish is known for its pudding-smooth texture and delicate, fresh flavor. It's popular in both northern and southern China; in the north it's affectionately called "鸡蛋糕儿" (little egg cake). Eggs are rich in high-quality protein and lecithin, a convenient way to get daily nutrition. You only need to master the egg-to-water ratio and the trick of steaming slowly over low heat. It's very beginner-friendly and usually takes about 15 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 143 kcal + +## Ingredients and Tools + +- Fresh eggs +- Hot water +- Aluminum foil or plastic wrap + +## Calculation + +- Eggs 2 +- Salt 2g +- Hot water 260ml + +## Steps + +1. Crack the eggs into a bowl and beat them +2. In another container, pour warm water (20~30 degrees) equal to 1.5 times the volume of the egg (half an eggshell of water counts as 0.5 times), and dissolve the salt in the water +3. Pour the salt water into the beaten egg and stir in one direction only (clockwise or counterclockwise) until evenly mixed. Skim off and discard any bubbles; straining gives an even better texture. +4. Wrap the bowl of egg mixture with aluminum foil (or cover it with a plate) and place it in a pot with a lid and about 3cm of water in it +5. Bring the water to a boil over medium heat, then turn to the lowest heat and steam for another 4 minutes + +## Additional Notes + +- It can usually be eaten after cooling slightly, for the ultimate texture that preserves the eggs' natural aroma +- You can also add seasoned soy sauce for fish, chopped green onion and sesame oil as toppings. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/steamed-flower-rolls.md b/en/dishes/breakfast/steamed-flower-rolls.md new file mode 100644 index 0000000000..9d96092b79 --- /dev/null +++ b/en/dishes/breakfast/steamed-flower-rolls.md @@ -0,0 +1,37 @@ +# How to Make Steamed Flower Rolls + +This is a traditional northern Chinese flour-based food, soft and tasty with a light wheaty aroma. Steaming frozen flower rolls (huajuan) is a quick way to get carbohydrates and dietary fiber. It's extremely simple; even cooking beginners can master it. It takes only half an hour in total, making it an ideal quick breakfast. + +Estimated difficulty: ★★ + +Estimated calories: 400 kcal + +## Ingredients and Tools + +- Frozen flower rolls +- Round plate +- Steaming rack +- Water 400ml + +## Calculation + +- Frozen flower rolls 5 (3 is enough for a smaller appetite) (available at supermarkets and on grocery apps) +- Round plate, 28cm in diameter +- Steaming rack, 20cm in diameter +- Water 400ml + +## Steps + +1. Take 5 flower rolls out of the package +2. Lay the rolls flat on the plate, trying not to overlap them +3. Pour 400ml of water into the pot, put the steaming rack in, place the plate of rolls on the rack, and cover with the lid. +4. Heat on high until the water boils. +5. Turn to medium heat and steam for 15 minutes +6. Remove the lid and feel the surface temperature of the rolls with your hand. If they aren't hot enough, cover and keep heating; otherwise turn off the heat and take them out. +7. Take out the plate and let cool to 50 degrees before eating + +## Additional Notes + +- While cooking, make sure the water in the pot doesn't drop below 50ml. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/tea-eggs.md b/en/dishes/breakfast/tea-eggs.md new file mode 100644 index 0000000000..c8b9fcd468 --- /dev/null +++ b/en/dishes/breakfast/tea-eggs.md @@ -0,0 +1,55 @@ +# How to Make Tea Eggs + +This traditional snack has a rich tea aroma and a savory, delicious flavor. It's rich in high-quality protein, making it a quick, nutritious breakfast choice. The steps are clear and the difficulty moderate; beginners should pay attention to the heat and spice ratios. It takes about 30 minutes and makes enough for 2-3 people in one batch, good to prepare at a leisurely pace on the weekend. + +Estimated difficulty: ★★★ + +Estimated calories: 193 kcal + +## Ingredients and Tools + +- Eggs +- Star anise +- Bay leaves +- Cassia bark +- Fennel seeds +- Rock sugar +- Black tea +- Light soy sauce +- Dark soy sauce +- Salt + +## Calculation + +- Eggs 400g (about 8) +- Star anise 4g (about 2) +- Bay leaves 0.5-1g (about 2) +- Cassia bark 3g (1 small piece) +- Fennel seeds 5g +- Rock sugar 15g +- Black tea 20g +- Light soy sauce 15g +- Dark soy sauce 25g +- Salt 3g + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Put the eggs in cold water and boil until cooked, about 8 minutes on high heat (depending on your cookware) +2. Remove the eggs and rinse them in cold water +3. Knock the eggs against each other so each one has cracks +4. Put the eggs back in the pot and add the star anise, bay leaves, cassia bark, fennel seeds, rock sugar, black tea, light soy sauce, dark soy sauce and salt +5. Add water until the eggs are covered +6. Bring to a boil on high heat, then turn to medium-low and simmer for 15 minutes + +> After simmering for 15 minutes, remove the spices and tea leaves; letting the eggs soak a while longer improves the flavor + +## Additional Notes + +- Rinsing the eggs in cold water creates a gap between the egg and the shell +- You can leave out the salt depending on your taste +- If you don't have all of star anise, bay leaves, cassia bark, fennel and rock sugar, you can buy a ready-made braising spice packet +- With the usual method, the braising liquid soaks in slowly and the inside tends to taste bland. For faster flavor and a nicer cross-section: **peel the eggs** → **make 3–11 cuts** in the sides of the whites (in a cross pattern top to bottom, close to the yolk but not too deep so the yolk doesn't spill out) → put them in a small container with the braising liquid **covering the eggs** → soak for **at least 2 days** + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/the-perfect-boiled-egg.md b/en/dishes/breakfast/the-perfect-boiled-egg.md new file mode 100644 index 0000000000..a51c3e83fc --- /dev/null +++ b/en/dishes/breakfast/the-perfect-boiled-egg.md @@ -0,0 +1,47 @@ +# How to Make the Perfect Boiled Egg + +![Perfect boiled egg](https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yBdnK.img?w=768&h=512&m=6) + +This egg is made with a periodic boiling method developed by scientists: the yolk is creamy and smooth, the white sets evenly, and the texture has distinct layers. It retains more nutrients, with 23% more polyphenols than traditional boiling, and is rich in protein. It is fairly demanding, requiring precise temperature control and repeated transfers. It takes about 35 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 86 kcal + +## Ingredients and Tools + +- Fresh eggs (AA grade recommended) +- A pot of 100°C boiling water (diameter ≥ 15cm) +- A pot of 30°C warm water (diameter ≥ 15cm) +- Timer +- Slotted spoon + +## Calculation + +Per portion: + +- Egg 1 (about 60g) +- 100°C boiling water 1500ml +- 30°C warm water 1500ml + +## Steps + +1. Prepare two pots of water: keep pot A at 100°C boiling, and pot B at 30°C warm +2. Use the slotted spoon to put the egg into pot A and start the timer +3. Transfer the egg to the other pot precisely **every 2 minutes** +4. Repeat the transfer 16 times in total (32 minutes total) +5. After the last transfer, let it sit in pot B for 30 seconds +6. Immediately put it into ice water (0 degrees Celsius) to stop the cooking (for 30 seconds) +7. When peeling, start from the air cell at the blunt end and peel the membrane along the long axis + +## Additional Notes + +- Key parameters: + - Yolk center temperature: 67±1°C + - Egg white layer temperatures: + - Outer layer: 100°C→87°C + - Middle layer: 87°C→55°C + - Inner layer: 55°C→30°C +- Nutritional advantage: 23% more polyphenols than traditional boiling + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/toast-with-jam.md b/en/dishes/breakfast/toast-with-jam.md new file mode 100644 index 0000000000..e0758d207b --- /dev/null +++ b/en/dishes/breakfast/toast-with-jam.md @@ -0,0 +1,34 @@ +# How to Make Toast with Jam + +This is an ultra-minimal quick breakfast: lightly crisp toast sandwiching sweet jam, crispy outside and soft inside, easy to take on the go. It's a typical convenient Western-style light meal. It mainly provides carbohydrates and sugar for a quick morning energy boost. There's practically no barrier to entry, perfect for busy beginners who aren't good at cooking. It takes only about 2 minutes from start to finish, needs no stove, and leaves almost nothing to wash. + +Estimated difficulty: ★ + +Estimated calories: 223 kcal + +## Ingredients and Tools + +- Fresh sliced bread +- Jam +- Toaster + +## Calculation + +- 2 slices of bread +- Enough jam to cover one side of one slice + +## Steps + +1. Put the bread in the toaster +2. Set the level; it will pop up automatically when time is up +3. After two minutes, the toast is done and pops up +4. Take out one slice, spread it with jam, and cover it with the other slice +5. Wrap it in a napkin and eat it on the go, or eat it before you head out + +Done in two minutes, very simple and very tasty, perfect for programmers. It's quick, creates no extra waste, and doesn't require washing any tools. + +## Additional Notes + +A toaster generally costs under 100 yuan. Buy sliced bread at the supermarket downstairs or have it delivered via a grocery app; a pack of eight slices is usually about 10 yuan. It has a short shelf life and is very clean and hygienic. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/breakfast/tuna-mayo-sandwich.md b/en/dishes/breakfast/tuna-mayo-sandwich.md new file mode 100644 index 0000000000..cc902eabe5 --- /dev/null +++ b/en/dishes/breakfast/tuna-mayo-sandwich.md @@ -0,0 +1,40 @@ +# How to Make Tuna Mayo Sandwich + +This Western-style breakfast sandwich mixes water-packed tuna with mayonnaise and Russian pickle brine: savory and slightly tangy, creamy in texture, and especially filling with crispy toasted bread. It's rich in high-quality protein and nutrients such as Omega-3, for a quick energy boost. It's very simple: just mix the filling and heat it in a sandwich maker. Beginners can easily get it done in 5 minutes. + +Estimated difficulty: ★ + +Estimated calories: 569 kcal + +## Ingredients and Tools + +- Canned tuna in water (tuna in oil isn't recommended; it's too greasy) +- Square sandwich bread slices +- Mayonnaise +- Russian pickle brine +- Cheese slice (optional) +- Ham slice (optional) +- Sandwich maker + +## Calculation + +- Tuna in water 65g +- Square bread slices 2 +- Mayonnaise 50 mL +- Russian pickle brine 10-15mL (adjust to taste) + +## Steps + +1. Put the tuna, mayonnaise and Russian pickle brine in a bowl and stir with a spoon, breaking up the tuna chunks until the whole mixture is a paste. Set aside +2. Place 1 slice of bread in the sandwich maker +3. Spread the tuna mixture on the bread, about 10-15ml recommended +4. Cover with the other slice of bread, press down the sandwich maker, and turn it on +5. When the sandwich maker stops heating automatically, plate and enjoy + +## Additional Notes + +- The tuna mixture can be made the night before and kept in the refrigerator +- Don't keep the tuna mixture refrigerated for more than a week, and be sure to cover it with plastic wrap +- Don't plug in the sandwich maker before pressing it down, to avoid safety issues + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/fried-skewer-seasoning-sauce.md b/en/dishes/condiment/fried-skewer-seasoning-sauce.md new file mode 100644 index 0000000000..d20bc3e89d --- /dev/null +++ b/en/dishes/condiment/fried-skewer-seasoning-sauce.md @@ -0,0 +1,46 @@ +# How to Make Fried Skewer Seasoning Sauce + +This all-purpose fried skewer sauce is spicy, fragrant, savory and well balanced, in the style of Chinese street food. It mainly provides fat and aromatic compounds from the spices, which stimulate the appetite. It's very simple, no pressure for beginners, and takes only about 10 minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 1826 kcal + +## Ingredients and Tools + +- Dried chili flakes (both coarse and fine) +- Ground cumin +- Ground pepper +- Five-spice powder +- Ground Sichuan pepper +- Thirteen-spice powder +- Mala seasoning powder (麻辣鲜) +- White sesame seeds + +## Calculation + +- Dried chili flakes 60 grams +- Ground cumin 20 grams +- Ground pepper 10 grams +- Five-spice powder 15 grams +- Salt 20 grams +- Ground Sichuan pepper 15 grams +- Chicken bouillon powder 8 grams +- Thirteen-spice powder 5 grams +- Mala seasoning powder 5 grams +- White sesame seeds 30 grams + +## Steps + +1. Mix all the ingredients in a container and stir evenly. +2. Heat oil in the wok; use enough oil to cover all the ingredients in the container. +3. Pour in the hot oil in three additions, 1/3 each time, stirring as you go. +4. Finally add 10ml of sesame oil, 10ml of light soy sauce, 10ml of Sichuan pepper oil and 10ml of oyster sauce. + +## Additional Notes + +- The seasonings in the last step can be adjusted to your liking. +- Never pour in all the hot oil at once; it must be added in batches with stirring. +- The ingredients can be scaled down proportionally. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/garlic-soy-sauce.md b/en/dishes/condiment/garlic-soy-sauce.md new file mode 100644 index 0000000000..b5ece2fc28 --- /dev/null +++ b/en/dishes/condiment/garlic-soy-sauce.md @@ -0,0 +1,34 @@ +# How to Make Garlic Soy Sauce + +Garlic soy sauce is a home-style dipping sauce with a strong garlic aroma, savory and rich with oil, often used to perk up dishes like white-cut chicken and dumplings. Garlic has antibacterial properties and sesame provides unsaturated fatty acids. It's extremely simple and very beginner-friendly, taking only about 5 minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 177 kcal + +## Ingredients and Tools + +- Garlic +- White sesame seeds +- Peanut oil +- Soy sauce +- Dipping sauce dish + +## Calculation + +- Garlic 2 cloves +- White sesame seeds 5 grams +- Peanut oil 15 ml +- Soy sauce 30 ml +- Dipping sauce dish 1 + +## Steps + +1. Smash the garlic +2. Pour the soy sauce into the dipping dish +3. Heat the wok, add the peanut oil, and when the oil is very hot, add the smashed garlic and fry for half a minute +4. After half a minute, turn off the heat, pour the hot oil into the dipping dish, and stir with chopsticks + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/scallion-oil.md b/en/dishes/condiment/scallion-oil.md new file mode 100644 index 0000000000..c7fe88ee7a --- /dev/null +++ b/en/dishes/condiment/scallion-oil.md @@ -0,0 +1,41 @@ +# How to Make Scallion Oil + +Scallion oil is a home-style seasoning oil that boosts aroma and savoriness, with a strong scallion fragrance and the complex umami of dried shrimp. It's great for mixing into fillings, dressing cold dishes, or finishing hot dishes with a glossy sheen. It mainly provides energy from fat, and aromatics like scallion and ginger contain plant compounds that help remove fishiness and whet the appetite. It's simple and beginner-friendly, usually taking about 30 minutes including prep and frying. + +Estimated difficulty: ★★★ + +Estimated calories: 2069 kcal + +## Ingredients and Tools + +- Oil +- Scallion (large or small both work) +- Ginger +- Onion +- Cooking wine +- Cilantro (optional) +- Dried shrimp (kaiyang, optional) + +## Calculation + +- Oil 200g +- Scallion 80g +- Ginger 20g +- Cooking wine 10ml +- Onion 150g +- Dried shrimp 50g + +## Steps + +1. Soak the dried shrimp in 50-degree warm water, adding 10ml of cooking wine to remove fishiness. After 10 minutes, take them out and drain +2. Wash the scallion and cilantro, cut into 5cm segments, and pat dry +3. Cut the onion into shreds, boil in hot water in a pot for 5 minutes, then remove and drain +4. Peel and slice the ginger +5. Pour all the oil into the wok, add all the prepared ingredients above, and fry over medium-low heat for 20 minutes + +## Additional Notes + +- The leftover dried shrimp and scallion bits can also be eaten. You can strain them out of the scallion oil, or leave them in +- Dried shrimp greatly enhances the savory aroma of scallion oil and adds a sweet umami flavor + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/shaanxi-chili-oil.md b/en/dishes/condiment/shaanxi-chili-oil.md new file mode 100644 index 0000000000..decacf380f --- /dev/null +++ b/en/dishes/condiment/shaanxi-chili-oil.md @@ -0,0 +1,66 @@ +# How to Make Shaanxi Chili Oil + +![Shaanxi chili oil - preview image 1](../../../dishes/condiment/油泼辣子/口水鸡+油泼辣子.jpg) +![Shaanxi chili oil - preview image 2](../../../dishes/condiment/油泼辣子/油泼辣子.jpg) + +A fragrant, spicy Shaanxi-style condiment (youpo lazi): glossy red oil interwoven with the aromas of sesame and garlic, spicy without being harsh, with a long finish. Chilies are rich in vitamin C and capsaicin, which stimulate the appetite and warm the body. You need to manage the oil temperature, which is a little challenging for beginners, but following the steps will get you there. It takes about 10 minutes in total and is the finishing touch for home-style cold dishes and noodles. + +Estimated difficulty: ★★★ + +Estimated calories: 1854 kcal + +## Ingredients and Tools + +- Garlic bulb +- Dried chili flakes +- Salt +- Toasted white sesame seeds +- Bird's eye chili +- Peanut oil (can be replaced with rapeseed oil) +- Small ceramic bowl +- Metal spoon +- Five-spice powder (optional) +- Black cardamom (caokou, optional) +- Green onion (optional) +- Star anise +- Sichuan peppercorns +- Bay leaves +- Angelica root (baizhi) +- Ginger slices (optional) +- Sugar +- White vinegar + +## Calculation + +- Garlic 1 bulb +- Dried chili flakes 100 grams +- Salt 5 grams +- Toasted white sesame seeds 15 grams +- Bird's eye chili 1 +- Peanut oil 150 ml (can be replaced with rapeseed oil) +- Five-spice powder 10 grams (optional) +- Black cardamom 1 (optional) +- Green onion 3-5 stalks (optional) +- Other spices: star anise (1), Sichuan peppercorns (anywhere from 20-50, to taste), bay leaves (2-3), angelica root (2-3 slices), ginger slices (ginger about as thick as your thumb, sliced) (optional) +- Sugar 30 grams +- White vinegar 5 ml (about one small metal spoonful) + +## Steps + +1. Break off 2 `garlic cloves` from the bulb and peel them +2. Get out the cutting board and finely chop the `garlic cloves` and `bird's eye chili` +3. Get a bowl and pour in the `peanut oil` +4. When the oil is hot, add the `other spices` and `green onion`. When the spices turn dark, scoop them out and discard them +5. Pour the oil from the bowl into the wok and heat it for 2 minutes (if using rapeseed oil, until it smokes) +6. The bowl is now empty +7. Into the empty bowl, add the `dried chili flakes`, `white sesame seeds`, `minced garlic`, `bird's eye chili`, `salt`, `five-spice powder` and `black cardamom` as the "seasoning" +8. Turn off the heat and let the oil cool to `210` degrees Celsius +9. Pour the hot oil from the wok into the bowl and stir with the spoon (for extra heat, you can pour oil at `165` degrees Celsius into a second bowl with the same "seasoning", and mix the two at the end) +10. After pouring in the hot oil and stirring a little, add the white vinegar; it will start bubbling again. Keep stirring; the white vinegar boosts the aroma. +11. When the chili oil has cooled to warm, add the white sugar and MSG. The sugar mellows the spiciness so it isn't so harsh + +## Additional Notes + +- Adding five-spice powder and black cardamom as part of the "seasoning" increases the aroma and makes the chili oil more fragrant + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/simple-caramel-color.md b/en/dishes/condiment/simple-caramel-color.md new file mode 100644 index 0000000000..d79e1ce31d --- /dev/null +++ b/en/dishes/condiment/simple-caramel-color.md @@ -0,0 +1,44 @@ +# How to Make Simple Caramel Color + +Caramel color (tangse) is the key technique for coloring Chinese red-braised dishes. Done right, it gives a glossy red sheen and a unique toasty flavor. It's mainly sugar, which provides energy, but its real job is to balance a dish's color and flavor. This simplified version still requires some heat control; beginners need practice to keep it from turning bitter or staying too sweet. It takes about ten minutes in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 1028 kcal + +## Ingredients and Tools + +- Sugar (pick one): + - Rock sugar: gives the brightest, glossiest red `caramel color`; must use the water-and-oil method, as it melts very slowly without water + - Granulated sugar: must use the water-and-oil method, as it melts very slowly without water + - Soft white sugar: can be done without water +- Don't use too much heat when making caramel color!!! An induction cooker may not get hot enough. Overcooked, it turns bitter; undercooked, it's just sweet + +## Calculation + +- `Oil`: 100ml +- `Boiling water`: 500ml +- Sugar: 50g (about 15 pieces of single-crystal rock sugar, or the same weight of granulated sugar. **Base ratio**: 50g of sugar per 1000g of meat; adjust by ±10g to taste) + +## Steps + +⚠️ **High-intensity warning and prep**: +The last step of making caramel color (adding water/ingredients) is a continuous operation that requires a fast response. Once the caramel reaches its critical point, a few seconds' hesitation will make it bitter. +**Requirement**: before turning on the heat, place 400ml of boiling water and all the prepared scallion, ginger, garlic and other aromatics right next to the stove, so you can grab them within 1 second. + +1. Turn on the heat and pour 100ml of boiling water into the wok +2. Then pour 100ml of oil into the wok—the shorter the interval after step 1 the better. The heat can be high or medium at this point; use high if you're in a hurry +3. Add the rock sugar (if the rock sugar is too tightly coupled, crush it in advance—the lower the coupling, the better) +4. Adjust to medium heat +5. Start stirring + + - Keep stirring, stirring, stirring until it turns tan brown, then **switch to low heat** + - It will thin out again, turn the color of black tea, then turn a sauce-like reddish brown and form small bubbles. Get ready to perform `Operation 1` or `Operation 2` below + - The small bubbles gradually disappear, and then large bubbles appear. When the large bubbles appear, the caramel color is done + - You need to do the next step quickly at this point (whichever operation you choose, prepare in advance and move fast! Otherwise it overcooks and turns bitter). Choose according to the style of the dish and your taste + - Operation 1: add 400ml of boiling water directly to cool it down + - Operation 2 (advanced seasoning version): when the syrup turns jujube red and forms dense small bubbles, quickly add the prepared scallion, ginger, garlic, Sichuan peppercorns and other aromatics and stir-fry. **Once fragrant (within about 5-10 seconds), you must immediately pour in 400ml of boiling water to cool it down and stop the reaction**. (*Note: if the recipe calls for stir-frying meat to color it, add the meat at this step and stir-fry, then add the water last.*) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/simple-syrup.md b/en/dishes/condiment/simple-syrup.md new file mode 100644 index 0000000000..b7a1e91889 --- /dev/null +++ b/en/dishes/condiment/simple-syrup.md @@ -0,0 +1,40 @@ +# How to Make Simple Syrup + +Homemade drink syrup: granulated sugar and water mixed and dissolved in a 1:1 ratio, making it easy to control the sweetness of cold drinks. It's the base recipe for mixing drinks. It's rich in carbohydrates for a quick energy boost. It's extremely simple and very beginner-friendly, taking just a few minutes, and keeps for a week in the refrigerator. + +Estimated difficulty: ★ + +Estimated calories: 400 kcal + +## Ingredients and Tools + +Ingredients + +- Granulated sugar +- Water + +Tools + +- Sealable container (a borosilicate glass reagent bottle is recommended; they're cheap) + +![Simple syrup - preview image 1](../../../dishes/condiment/蔗糖糖浆/bottle.jpg) + +## Calculation + +Recommended ratio => sugar : water = 1 : 1. This makes it easy to control sugar amounts; for example, if you want 15 grams of sugar, measure out 30 grams of syrup + +- Water 100 grams +- Granulated sugar 100 grams + +## Steps + +1. Mix the weighed sugar and drinking water evenly in the container +2. Seal the container and store it in the refrigerator + +## Additional Notes + +The water can be hot or cold. If you need it quickly, dissolve the sugar in hot water and then cool the syrup. + +The syrup doesn't spoil easily; it usually keeps fine for a week in the refrigerator. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/strawberry-jam.md b/en/dishes/condiment/strawberry-jam.md new file mode 100644 index 0000000000..9dcce0b916 --- /dev/null +++ b/en/dishes/condiment/strawberry-jam.md @@ -0,0 +1,39 @@ +# How to Make Strawberry Jam + +This is a sweet, tangy homemade jam with a rich fruity aroma, perfect for spreading on bread. Strawberries are rich in vitamin C, though the jam is high in sugar after cooking; adjust to taste. It's very simple; beginners can easily make it, and it takes about two hours from prep to finished jam. + +Estimated difficulty: ★★ + +Estimated calories: 1940 kcal + +## Ingredients and Tools + +- Strawberries +- Granulated sugar +- Plastic wrap + +## Calculation + +Per portion: + +- Strawberries 1200 grams +- White sugar 400 grams (for a low-sugar diet, consider reducing to 200g) + +## Steps + +1. Wash the strawberries and remove the leaves +2. Chop the strawberries and put them in a suitable bowl +3. Pour the sugar into the bowl and mix evenly with the strawberries +4. Cover the bowl with plastic wrap and let it stand for 1 hour +5. Pour the rested strawberry and sugar mixture into a non-stick pot and bring to a boil over high heat +6. After it boils, turn to low heat and stir constantly until the jam is thick, then turn off the heat +7. After the jam cools, transfer it to a prepared airtight jar + +![Washed strawberries](../../../dishes/condiment/草莓酱/洗好的草莓.jpeg) +![Mixed strawberries](../../../dishes/condiment/草莓酱/混合好的草莓.jpeg) +![Strawberries cooking](../../../dishes/condiment/草莓酱/熬煮的草莓.jpeg) +![Finished strawberry jam](../../../dishes/condiment/草莓酱/做好的草莓酱.png) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/sweet-and-sour-sauce.md b/en/dishes/condiment/sweet-and-sour-sauce.md new file mode 100644 index 0000000000..e055035f90 --- /dev/null +++ b/en/dishes/condiment/sweet-and-sour-sauce.md @@ -0,0 +1,34 @@ +# How to Make Sweet and Sour Sauce + +This sauce is sweet, tangy and delicious, the classic source of flavor for Chinese sweet and sour dishes. It's simple to mix and the ratios are easy to remember, so beginners can handle it easily. It takes about 10 minutes from prep to finish. The sugar provides energy, and the vinegar helps whet the appetite and cut richness, instantly making home cooking more flavorful. + +Estimated difficulty: ★★ + +Estimated calories: 146 kcal + +## Ingredients and Tools + +- Water +- White sugar +- White vinegar / rice vinegar +- Cooking wine +- Light soy sauce + +## Calculation + +- Water (50ml) +- Light soy sauce (40ml) +- White sugar (30g) +- White vinegar (20ml) +- Cooking wine (10ml) + +## Steps + +1. Stir the seasonings together in a small bowl in the proportions above +2. After preparing the dish according to its own method, pour the sweet and sour sauce into the wok +3. Cook for 5-10 minutes, depending on the dish +4. Reduce the sauce over high heat to add thickness, aroma and gloss to the dish + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/condiment/youxu-oil-flour-paste.md b/en/dishes/condiment/youxu-oil-flour-paste.md new file mode 100644 index 0000000000..bdf87876ba --- /dev/null +++ b/en/dishes/condiment/youxu-oil-flour-paste.md @@ -0,0 +1,29 @@ +# How to Make Youxu (Oil-Flour Paste) + +Youxu (油酥) is a Chinese pastry ingredient, often used in flatbreads to make the finished bread distinctly layered, crispy outside and soft inside. It mainly provides carbohydrates and fat for energy. It's very simple and beginner-friendly, and takes only about 3 minutes to mix. + +Estimated difficulty: ★★ + +Estimated calories: 111 kcal + +## Ingredients and Tools + +- Flour +- Oil +- Salt + +## Calculation + +- Oil = (number of flatbreads to make * 10ml) +- Salt = (number of flatbreads to make / 2)g +- Flour = (number of flatbreads to make / 0.13)g + +## Steps + +1. Put the flour in a small bowl and add the salt +2. Pour in oil heated to 200 degrees +3. Stir with chopsticks into a smooth paste with no lumps. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/baked-egg-tarts.md b/en/dishes/dessert/baked-egg-tarts.md new file mode 100644 index 0000000000..fa796d122f --- /dev/null +++ b/en/dishes/dessert/baked-egg-tarts.md @@ -0,0 +1,56 @@ +# How to Make Baked Egg Tarts + +![Baked egg tarts](../../../dishes/dessert/烤蛋挞/烤蛋挞.png) + +Baked egg tarts are a classic Chinese dessert with a crispy shell and a smooth, tender filling with a rich milky aroma. They're rich in protein, calcium and various vitamins, and provide plenty of energy. The process is very simple; beginners can pick it up easily, and the unbaked tarts can be frozen and baked whenever you want. It takes about 1 hour from prep to out of the oven. + +Estimated difficulty: ★★★★ + +Estimated calories: 169 kcal + +## Ingredients and Tools + +This recipe is the amount needed for a whole pack of tart shells. Once filled, they can be frozen directly. + +- Tart shells, any brand +- Eggs +- Milk +- Whipping cream +- Granulated sugar +- Oven, any size +- Kitchen scale +- Mixing tool, including but not limited to chopsticks, a whisk, etc. +- Sieve with about 1 mm mesh + +## Calculation + +Per portion: + +This recipe is the amount needed for a whole pack of tart shells. Once filled, they can be frozen directly. + +- Tart shells, any brand; a whole pack is about 30 shells +- Eggs 8, ordinary eggs are fine +- Milk 200 ml, ordinary bagged milk is fine +- Whipping cream 450 ml, sold at baking shops or supermarkets +- Granulated sugar 80 grams; ordinary sugar is fine, caster sugar is better as it dissolves easily + +## Steps + +1. Put a bowl on the kitchen scale and weigh out 450 grams of whipping cream (treat the density of whipping cream as 1 here) +2. Add 80 grams of sugar (medium sweetness; adjust to taste, recommended range 60-100 grams) +3. Add 200 grams of milk (treat the density of milk as 1 here) +4. Add 8 egg yolks; save the whites for something else +5. Stir everything evenly until all the sugar has dissolved +6. Strain the mixture through the sieve to remove egg membranes, eggshell, undissolved sugar and clumps of cream +7. Now set the oven to 220 degrees Celsius and start preheating (about 10 minutes). Remember to take out the baking tray +8. Arrange the tart shells evenly on the baking tray, 0.5 cm apart +9. Pour the strained filling into the tart shells, up to 0.5 cm below the rim; don't overfill +10. At this point the unbaked tarts are finished; you can put them straight in the freezer and freeze them for at least 12 hours to store +11. Bake the tarts in the oven at 200 degrees Celsius for 25 minutes +12. They're ready to eat when baking is done + +## Additional Notes + +Please be very careful of the oven's high temperature to avoid burns + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/chiffon-cake.md b/en/dishes/dessert/chiffon-cake.md new file mode 100644 index 0000000000..29b0f3a526 --- /dev/null +++ b/en/dishes/dessert/chiffon-cake.md @@ -0,0 +1,160 @@ +# How to Make Chiffon Cake + +This beginner baking dessert is delicate and soft with a cloud-like, airy texture, a classic basic Western pastry. The main ingredients, eggs and milk, provide high-quality protein and calcium. The process is demanding when it comes to whipping, folding and baking temperature, so it's somewhat challenging, but with patience and by following the steps, beginners can succeed. It generally takes 1.5 to 2 hours from prep to out of the oven. + +Estimated difficulty: ★★★★★ + +Estimated calories: 274 kcal + +## Ingredients and Tools + +### Tools + +* Oven (a rice cooker can substitute, but it usually fails because of the inner pot material) +* Whisk (electric is best; manual is tiring and has some chance of failure) or chopsticks (strongly not recommended) +* Anodized aluminum pan (never use a non-stick pan; common sizes are 6-inch or 8-inch) +* Spatula (for folding the batter) + +### Ingredients + +- Eggs +- White sugar +- Milk (or water) +- Cooking oil (or butter, softened by warming) +- Cake flour (Huiyi brand recommended) +- [Optional] Lemon juice or white vinegar + +## Calculation + +Each portion is based on 1 egg (normal medium size, about 50g). + +| Ingredient | 1 portion (base) | 6-inch (3 portions, area 36) | 8-inch (5 portions, area 64) | +| :--- | :--- | :--- | :--- | +| **Eggs** | 1 | 3 | 5 | +| **White sugar** | 16g | 50g | 80g | +| **Cooking oil** | 8g | 25g | 40g | +| **Milk** | 10g | 30g | 50g | +| **Cake flour** | 17g | 50g | 90g | + +## Steps + +### Separating the Eggs + +1. Take fresh eggs out of the refrigerator +2. Prepare two containers and wipe them dry, one for the whites and one for the yolks +3. The container for the whites may have a few drops of water, but **must not have any oil at all**; the container for the yolks must not have water droplets +4. Crack the eggs and separate the whites and yolks into the two containers, by hand or with an egg separator. +5. Don't break the yolks while separating. **The whites must not contain any yolk at all**, or whipping will be seriously affected. (The white chalazae can go in with the whites; it doesn't matter) +6. (Note: without a stand mixer, the container for the whites is also the whipping bowl. To avoid overflow, once all the whites are in, they shouldn't fill more than **1/8** of the container) + +### Mixing the Yolk Batter (Yolks-Last Method) + +1. Prepare a new empty bowl and add **all of the cooking oil** and **all of the milk** from the recipe +2. Whisk quickly by hand until the oil and milk are fully combined into a milky white suspension (emulsified) +3. Sift **all of the cake flour** from the recipe into the emulsion. Mix with the spatula in a "Z pattern" until there's no obvious dry flour (the batter may look a bit rough at this point; that's normal) +4. Add **all of the separated yolks** to the bowl and keep mixing with the spatula in a "Z pattern" +5. The batter will now become very smooth and silky, and won't easily develop gluten. Set it aside + +### Whipping the Whites + +1. Take the remaining **3/4** of the sugar and divide it into three portions, each **1/4** of the total +2. Add lemon juice or white vinegar to the whites (optional) +3. With the mixer on medium, whip the whites until they have *large, coarse bubbles*, then add the **first portion of sugar** +4. With the mixer on high, whip until the *bubbles are finer*, then add the **second portion of sugar** +5. With the mixer on high, whip to "soft peaks", then add the **third portion of sugar** + +> Visual cue: when you lift the whisk, the meringue forms a **long peak that curves downward** (commonly called a "big hook"). This stage is suitable for cake rolls. + +6. With the mixer on medium-low, whip to "stiff peaks" + +> Visual cue: when you lift the whisk, the meringue forms a **short, upright, firm peak** (commonly called a "little straight point"); if you turn the bowl upside down, the meringue sticks firmly to the bottom and doesn't slide at all. This is the standard stage needed for chiffon cake. + +7. The whites are now whipped as required + + * For judging the meringue stages, see the pictures in the linked reference.) + * Keep the whisk close to the bottom of the bowl, so you don't end up with whipped foam floating on top and liquid still at the bottom) + +### Combining + +1. Give the yolk batter a quick stir +2. With the spatula, take **1/3** of the meringue and add it to the yolk batter +3. Use a "folding" motion, to avoid knocking out the air + + * The folding motion is: + * Holding the spatula in your right hand, insert it into the center of the bowl down to the bottom of the batter + * Scrape toward 8 o'clock until you hit the side of the bowl, scoop up the batter and lift it into the air, then move back to the center and drop the batter into the bowl + * With your left hand, turn the bowl from 9 o'clock to 7 o'clock, exactly 60 degrees, completing one cycle + * The speed is about two times per second + * This method comes from *Kojima Rumi's Cake Classroom*. In plain words: toss it like you're stir-frying. + +4. Pour the mixture of **1/3** meringue and yolk batter into the remaining **2/3** of the meringue, and keep folding until even +5. Pour the batter into the pan and tap it a few times to get rid of large bubbles + +### Baking + +1. Total baking time: **30-35** minutes for a 6-inch cake, **50** minutes for an 8-inch cake. Adjust flexibly to your oven, generally within $\pm 5$ minutes. (Watch through the oven door during the last few minutes) +2. Preheat with **top element at **150** degrees Celsius and bottom element at **160** degrees Celsius**; it takes about 10 minutes to reach temperature. +3. Once preheated, put the pan on the lower rack of the oven +4. Use **two-stage baking**. + + * Stage one oven settings: top element **150** degrees Celsius, bottom element **160** degrees Celsius; + * The first **3/5** of the total baking time is stage one + * Stage two settings: top element **160** degrees Celsius, bottom element **170** degrees Celsius; + * The last **2/5** of the total baking time is stage two. Just change the oven temperature directly to switch. + +5. When done, take it out of the oven + + * This may **burn your hands**; use a towel + +### Special Instructions for an Air Fryer (6-inch Example) + +An air fryer has very strong hot air circulation and the heating element is very close, so using oven temperatures directly will burn the top while leaving the inside raw. Strictly follow this lower-temperature and covering procedure: + +1. Preheat: set the air fryer to **130°C** and preheat for **5 minutes** +2. Load and cover: put the pan of batter into the air fryer. **Immediately cover the top of the pan with a sheet of aluminum foil** (shiny side up, matte side facing the food), crimping the edges tightly so the hot air doesn't blow it off +3. Stage one: set **130°C** and bake for **35 minutes** +4. Stage two, browning: open the air fryer and **remove the foil**. Raise the temperature to **150°C** and bake for another **10–15 minutes** +5. Checking doneness: it's ready when the top is puffed and golden. Insert a toothpick into the center; if it comes out without wet batter, it's done +6. Tapping out the hot air and cooling upside down after baking is exactly the same as the oven version + +### Cooling and Unmolding + +1. (Optional) Drop the pan from a height to knock out the hot air inside +2. Turn the pan upside down for 10 minutes to let the cake cool + + - Unmolding before the cake has cooled will damage it + - This may **burn your hands**; use a towel + +3. Unmold and eat + +## Additional Notes + +- The following tutorial was used as a reference. It explains things in great detail with a photo for every step. It also explains why each step is done, the principles behind it, and analyzes certain problems: +- [I used a whole crate of eggs to perfect this chiffon cake, and said goodbye to sunken bottoms and collapses](https://zhuanlan.zhihu.com/p/86865919) +- For chiffon cake, whipping the whites is a secondary issue; the key is **the baking temperature and time**. +- The container for the whites may have water droplets; the container for the yolks may not. + - Reason: oil affects whipping the whites. Egg white is 85% water, so a few drops of water don't affect whipping. + - Very fresh eggs have stiffer whites. To handle stiff whites, adding 15ml of water for the 5-egg recipe helps the whites whip (3g of water for the 1-egg recipe) +- The sugar added while whipping actually dissolves first in the water of the whites, forming a syrup solution that surrounds the bubbles and protects them. +- Temperature greatly affects how fast and how much sugar dissolves in water, and whites straight out of the refrigerator are hard to whip. But cold eggs are easier to separate, so it's recommended to let them return to room temperature after separating before whipping. +- Some reference pictures + + ![Recipe](../../../dishes/dessert/戚风蛋糕/IMG_1516.jpg) + + ![Separating yolks with a sieve](../../../dishes/dessert/戚风蛋糕/DSC08606.jpg) + + ![Separating yolks by hand](../../../dishes/dessert/戚风蛋糕/DSC08608.jpg) + + ![Yolks](../../../dishes/dessert/戚风蛋糕/DSC08612.jpg) + + ![Whipping the whites](../../../dishes/dessert/戚风蛋糕/IMG_0269.jpg) + + ![Pouring into the pan](../../../dishes/dessert/戚风蛋糕/DSC08618.jpg) + + ![Preheating the oven](../../../dishes/dessert/戚风蛋糕/DSC08621.jpg) + + ![Baking](../../../dishes/dessert/戚风蛋糕/DSC08627.jpg) + + ![Chiffon cake - preview image 9](../../../dishes/dessert/戚风蛋糕/DSC08716.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/coffee-coconut-milk-jelly.md b/en/dishes/dessert/coffee-coconut-milk-jelly.md new file mode 100644 index 0000000000..614ee0f411 --- /dev/null +++ b/en/dishes/dessert/coffee-coconut-milk-jelly.md @@ -0,0 +1,48 @@ +# How to Make Coffee Coconut Milk Jelly + +![Coffee coconut milk jelly](../../../dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.png) + +This dessert combines the richness of coffee with the sweetness of coconut milk. Its texture is as smooth and delicate as pudding, with layered flavors. Whipping cream and coconut milk provide quality fats and plant nutrients, making it satisfying to eat. It's very approachable: just mix and heat, no complicated techniques, and beginners can get it right the first time. Excluding chilling, the hands-on time is about 1 hour; including chilling to set, it's ready in about 4 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 162 kcal + +## Ingredients and Tools + +- 125ml whipping cream +- 250ml Coconut Palm brand (椰树牌) coconut milk drink +- 35ml espresso +- 50ml coconut water +- 10g gelatin +- Strainer (optional) +- (Um... if you want to plate it nicely, add some blueberries and/or coffee powder) + +## Calculation + +For 3-4 people: + +- 125ml whipping cream (35% milk fat) +- 250ml Coconut Palm brand coconut milk drink +- 35ml espresso (I personally don't recommend fruity coffee beans) +- 50ml coconut water (Vita Coco coconut water recommended; crack open a coconut if you can) +- 10g gelatin +- Sugar (optional) + +## Steps + +1. Mix the measured whipping cream, coconut milk drink, espresso and coconut water and set aside. +2. Heat the liquid for 1 minute until it reaches 50-60 degrees. +3. (Optional) If you have a big sweet tooth, add extra sugar. +4. Add the gelatin, stir until dissolved, and cook for 1 minute. +5. (Optional) Strain (this step makes the jelly smoother). +6. Pour into molds. +7. (Optional) Skim off the bubbles on the surface. This makes the jelly smoother and look better too. +8. Put it in the refrigerator and wait 3 hours. + +## Additional Notes + +Caution: make absolutely sure the liquid doesn't boil!!! Don't let it bubble either!!! +About washing up: a dishwasher is recommended; if you don't have one, wash with warm water. (Gelatin is hard to clean, so a dishwasher works better) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/english-scones.md b/en/dishes/dessert/english-scones.md new file mode 100644 index 0000000000..6dc94d3880 --- /dev/null +++ b/en/dishes/dessert/english-scones.md @@ -0,0 +1,51 @@ +# How to Make English Scones + +![English scones - preview image 1](../../../dishes/dessert/英式司康/英式司康.png) + +English scones are a classic British afternoon tea treat: crisp outside, soft inside, with a rich egg and dairy aroma, even better with jam or cream. They're mainly made of flour, butter, egg and cream, rich in carbohydrates and protein for a quick energy boost. The process is fairly simple; as long as you master basic dough handling, beginners can do it. It takes about an hour from prep to out of the oven. + +Estimated difficulty: ★★★ + +Estimated calories: 1197 kcal + +## Ingredients and Tools + +- Unsalted butter (President brand recommended) +- Cake flour +- Sugar +- Salt +- Baking powder +- Egg +- Whipping cream +- Cream cheese (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 4-6 people. + +Per portion: + +- Unsalted butter 40g +- Cake flour 180g +- Sugar 30g +- Salt 1g +- Baking powder 5g +- Egg 1 (about 50g) +- Whipping cream 45g +- Cream cheese 50g + +## Steps + +1. Beat the egg, weigh out 30g of it into a clean container, and mix in all of the whipping cream and cream cheese. If the cream cheese is too firm, warm it in a water bath to about 40 degrees before mixing. +2. Mix the cake flour, salt, sugar and baking powder evenly in a clean container +3. Cut the butter into small pieces, add to the mixture from the previous step, and rub the butter in with your fingers until it looks like coarse cornmeal +4. Pour the egg and cream mixture from step 1 into the flour and butter mixture, and stir until nearly combined. Fold and press into an even dough +5. Put the dough on the board, roll it out 1.5cm thick, and cut into suitable shapes with a knife or cutter +6. Brush the tops of the scones with the remaining 20g of beaten egg +7. Preheat the oven to 180 degrees and bake for 27 minutes + +## Additional Notes + +- The simplest way to cut them is to roll the dough into a round and cut it into 6 wedges + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/fried-milk.md b/en/dishes/dessert/fried-milk.md new file mode 100644 index 0000000000..c5fd6dd31e --- /dev/null +++ b/en/dishes/dessert/fried-milk.md @@ -0,0 +1,56 @@ +# How to Make Fried Milk + +![Finished fried milk](../../../dishes/dessert/炸鲜奶/炸鲜奶.jpg) + +Fried milk is a dessert with a crispy shell and a soft filling. Making it isn't hard, but the milk custard must be fully heated and chilled to set, or it will fall apart when cut and fried. Hands-on time is about 30 minutes, plus at least 2 hours of chilling to set. + +Estimated difficulty: ★★★ + +Estimated calories: 1100 kcal + +## Ingredients and Tools + +- Milk +- Corn starch +- Cake flour or all-purpose flour +- Breadcrumbs +- Egg +- White sugar +- A heat-resistant square container about 20cm × 15cm +- Paper towels + +## Calculation + +The amounts below make about 12 pieces of fried milk, enough for 3 - 4 people. + +- Milk 250ml +- Corn starch 30g +- White sugar 25g +- Cake flour or all-purpose flour 40g +- Egg 1, about 50g without the shell +- Breadcrumbs 80g +- Cooking oil 700ml; the actual amount used will be less than this + +## Steps + +1. Take 80ml of the milk and mix it with the corn starch, stirring until there are no visible lumps +2. Pour the remaining 170ml of milk and the white sugar into a pot, heat over low heat and keep stirring until the sugar has completely dissolved +3. Stir the corn starch mixture again and pour it slowly into the pot while stirring constantly +4. Keep heating over low heat and stirring constantly for about 3 - 5 minutes, until the custard is thick and a line scraped across the bottom of the pot holds for 3 seconds +5. Evenly coat the inside of the heat-resistant container with about 2ml of cooking oil, pour in the custard and smooth the surface so it's about 2cm thick +6. Once the custard has cooled to room temperature, cover it and refrigerate for at least 2 hours; it's ready when the surface isn't sticky to a light touch and the whole thing doesn't flow +7. Unmold the set custard and cut it into strips about 6cm × 2cm × 2cm, about 12 strips in total +8. Put the flour, beaten egg and breadcrumbs in 3 separate containers +9. Coat each strip evenly in flour, then egg, then breadcrumbs, making sure every side is covered +10. Pour 700ml of cooking oil into the wok and heat over medium heat to 165 - 175℃; without a thermometer, drop in a few breadcrumbs to test—they should float within 2 seconds and keep giving off small bubbles +11. Fry the strips in 2 - 3 batches, about 60 - 90 seconds per batch, turning them 1 - 2 times so all sides cook evenly +12. When the strips are evenly golden, remove them and drain on paper towels for about 2 minutes before eating + +## Additional Notes + +- Corn starch settles easily, so stir it again before pouring it into the pot. +- Adding too many strips at once makes the oil temperature drop quickly, so the shells absorb oil and crack easily. +- The freshly fried filling is very hot; break each piece open in the middle to let it cool before eating, to avoid burns. +- Reference: [Wang Gang's instructional video](https://www.bilibili.com/video/BV1U7411E7LH/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/gajar-ka-halwa-carrot-halwa.md b/en/dishes/dessert/gajar-ka-halwa-carrot-halwa.md new file mode 100644 index 0000000000..5cbc747649 --- /dev/null +++ b/en/dishes/dessert/gajar-ka-halwa-carrot-halwa.md @@ -0,0 +1,60 @@ +# How to Make Gajar ka Halwa (Carrot Halwa) + +Gajar ka halwa is a well-known Indian winter dessert: grated carrots are slowly cooked down with milk, then enriched with ghee and nuts, giving a dense, sweet texture and a golden red color. It's rich in carotene, calcium and good fats, warming and nourishing. The process is simple, but beginners will need some patience. It takes about 45 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 374 kcal + +## Ingredients and Tools + +- Carrots (red carrots recommended) +- Whole milk +- Sugar +- Ghee — butter can be used instead +- Cardamom powder +- Cashews +- Almonds +- Raisins +- Grater +- Heavy-bottomed pot + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 3-4 people. + +Per portion: + +- Carrots 500g (about 5-6 medium) +- Whole milk 500ml +- Sugar 80g (adjust to 60g-100g to taste) +- Ghee 40g +- Cardamom powder 3g +- Cashews 15g +- Almonds 15g +- Raisins 15g + +## Steps + +1. Peel the carrots and grate them finely +2. Put 20g of ghee (half) in the heavy-bottomed pot and melt over medium heat +3. Add the grated carrot and stir-fry for **3-5 minutes**, until *the carrot softens and smells fragrant* +4. Pour in 500ml of whole milk and stir well +5. Bring to a boil over high heat, then turn to medium-low and keep it at a *gentle simmer* +6. **Keep stirring for 25-30 minutes**, until *the milk is almost completely absorbed by the carrots and evaporated* (this is the most critical step; it takes patience, and you must keep stirring to prevent burning on the bottom) +7. When there's almost no liquid left in the pot, add 80g of sugar and stir well +8. Adding sugar will release liquid again; keep stirring over medium-low heat for **5-8 minutes**, until *the liquid evaporates again* +9. Add the remaining 20g of ghee and 3g of cardamom powder and stir-fry for 2 minutes +10. In another small pan, fry the cashews, sliced almonds and raisins separately in a little ghee until *golden* (about 1 minute). Note that the raisins will puff up +11. Stir half of the fried nuts and raisins into the halwa +12. Plate, and sprinkle the remaining nuts and raisins on top as decoration + +## Additional Notes + +- Gajar ka halwa can be eaten hot or cold; each has its own appeal. +- Red carrots give a nicer color than orange carrots. +- For a richer texture, replace part of the milk with cream. +- It keeps for 4-5 days sealed in the refrigerator. Microwave for 1 minute before eating. +- Almost every household in India makes this dessert; it's a must at Diwali and weddings. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/guilinggao-herbal-jelly.md b/en/dishes/dessert/guilinggao-herbal-jelly.md new file mode 100644 index 0000000000..ef69e9b7bb --- /dev/null +++ b/en/dishes/dessert/guilinggao-herbal-jelly.md @@ -0,0 +1,51 @@ +# How to Make Guilinggao (Herbal Jelly) + +![Finished guilinggao](../../../dishes/dessert/龟苓膏/龟苓膏成品.jpg) + +Guilinggao (turtle jelly) is a traditional Cantonese dessert: smooth and tender, slightly bitter with a sweet aftertaste, often eaten as a summer refreshment. In traditional Chinese food therapy it's said to clear heat, remove dampness, nourish yin and benefit the complexion, making it a healthy snack. It's simple; beginners can master it easily. You just prepare the ingredients, stir and heat, then wait about two hours for it to chill before enjoying. + +Estimated difficulty: ★★ + +Estimated calories: 129 kcal + +--- + +## Ingredients and Tools + +- Guilinggao powder 25 grams +- Cold water 120 ml +- Boiling water 500 ml +- Granulated sugar 100 grams +- Small pot +- Stirring tool +- Molds or bowls + +--- + +## Calculation + +Each batch makes about 3-4 small bowls, enough for 2-4 people. + +--- + +## Steps + +1. Pour 25 grams of guilinggao powder and 120 ml of cold water into a pot and stir thoroughly until there are no lumps. +2. In another container, add 100 grams of sugar and pour in 500 ml of boiling water, stirring until the sugar has completely dissolved. +3. Slowly pour the sugar water into the guilinggao mixture, stirring immediately to keep it from clumping. +4. Heat the mixture in the pot over medium-low heat, stirring constantly to prevent sticking. +5. When the liquid thickens and starts forming small bubbles, turn off the heat. +6. Quickly pour the liquid into the molds and let it cool and set naturally. Chilling for 1~2 hours before eating gives a better texture. + +--- + +## Additional Notes + +- Don't move the containers while the guilinggao is cooling, or it may not set properly. +- Avoid high heat when cooking, to prevent clumping or burning on the bottom. +- Add honey, condensed milk or fruit to taste. +- The concentration of guilinggao powder varies slightly between brands; adjust the ratio according to the package instructions. + +--- + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/honey-bread-rolls-without-a-stand-mixer.md b/en/dishes/dessert/honey-bread-rolls-without-a-stand-mixer.md new file mode 100644 index 0000000000..2220277a15 --- /dev/null +++ b/en/dishes/dessert/honey-bread-rolls-without-a-stand-mixer.md @@ -0,0 +1,60 @@ +# How to Make Honey Bread Rolls without a Stand Mixer + +![Homemade result](../../../dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.jpg) + +These are home-style honey bread rolls that don't need a stand mixer: soft and sweet, with slightly crisp bottoms, brushed with honey water and sprinkled with sesame seeds for a simple, sweet aroma. The main ingredients are bread flour, milk, eggs and butter, providing plenty of carbohydrates, protein and calcium, a reassuring choice for breakfast or a snack. It's simple: everything is kneaded by hand, the proofing time is flexible, and you can even put the rolls in the refrigerator the night before and bake them the next day, which makes it quite beginner-friendly. It takes about 3 hours, most of which is waiting for the dough to rise; the actual hands-on work isn't much effort. + +Estimated difficulty: ★★★★★ + +Estimated calories: 176 kcal + +## Ingredients and Tools + +For the bread + +- Bread flour: 400g +- Milk: 200g +- Yeast: 4g +- Egg: 1 +- Granulated sugar: 70g +- Salt: 2g +- Butter: 30g + +Honey water (brushed on top) + +- Honey: 20g +- Water: 20g + +Optional (sprinkled on top) + +- Sesame seeds + +## Calculation + +The amounts below are baked using one rectangular pan (10 x 15 inches, about 25 x 38 cm) + one square pan (9 × 9 inches, about 23 × 23 cm) + parchment paper. Consider reducing the amounts to suit your needs; eating them for breakfast, this lasts about two weeks (stored in the refrigerator). They harden in the refrigerator; just microwave for 10 - 20s. + +## Steps + +1. Make the dough: mix the flour, milk (warming it to 40° is recommended; I microwave it for 15 - 20s), yeast, egg, sugar and salt. +2. Stir the dough until the ingredients come together evenly into a ball. +3. Add the butter and mix it in. +4. Keep stirring + kneading by hand until evenly combined. +5. Let the dough rise: cover the container with plastic wrap and leave at normal temperature (10 - 20°) for 1 - 2 hours. A slightly longer time doesn't affect the result much. +6. Once the dough has clearly risen (doubled in size), you can start dividing it. At this point the dough should no longer be very sticky. +7. Divide the dough: ideally each piece is 60g (looks nice), but adjust the size as you like. +8. Roll each small piece of dough into a tongue shape with a rolling pin and roll it up, then let it rest again for 10 minutes. +9. Roll it out into a tongue shape again, roll it up, and cut it in the middle (one becomes two). +10. Roll each out into a tongue shape again, roll it up, and cut it in the middle (two become four). (You can roll and fold this a few more times depending on your time; just keep an eye on the size of each piece) +11. Line the pans with parchment paper and pour in peanut oil. Dip the bottom of each rolled piece in water + flour and place it in the pan. +12. Proof again (covered with plastic wrap). For this step you can put them in the refrigerator and bake the next day. +13. Brush with beaten egg. +14. Bake at 180° (355°F) for 18 - 20 minutes. +15. When they come out of the oven, brush with honey water and sprinkle with sesame seeds. + +## Additional Notes + +- The rising time isn't fixed. Check every hour; once it has clearly grown, it's done. Letting it rise to 2 - 2.5 times its size is recommended. +- The size of the dough pieces doesn't significantly affect texture or baking; adjust to your liking. +- Reference: Xiachufang - Crispy-bottom honey bread rolls + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/konjac-cake.md b/en/dishes/dessert/konjac-cake.md new file mode 100644 index 0000000000..eea67f269f --- /dev/null +++ b/en/dishes/dessert/konjac-cake.md @@ -0,0 +1,99 @@ +# How to Make Konjac Cake + +Konjac cake is a low-calorie, gluten-free dessert that uses erythritol instead of granulated sugar. It's light and moist with a cocoa aroma, especially suitable for people trying to lose fat. It's rich in dietary fiber and protein and very filling. It takes some skill—you need to whip egg whites and use the right folding technique—but overall it takes only about half an hour, making it a quick, healthy baking option. + +Estimated difficulty: ★★★★ + +Estimated calories: 234 kcal + +## Ingredients and Tools + +### Tools + +* Oven +* Electric mixer +* Metal cake pan (any shape) +* Parchment paper +* Table knife (for folding and smoothing the batter) +* Oven mitts +* [Optional] Egg separator + +### Ingredients + +* Eggs +* Erythritol +* Cocoa powder +* Konjac powder +* Cream of tartar + +## Calculation + +Per portion (9.25 × 5 × 1 inches): + +* 3 eggs +* Erythritol 50g +* Cocoa powder 10g +* Konjac powder 10g +* Cream of tartar 1g + +## Steps + +### Preheating the Oven + +1. Before making the batter, you can start preheating the oven to 350 ℉ (150 ℃) to save time + +### Separating the Eggs + +1. Take fresh eggs out of the refrigerator +2. Prepare two containers and wipe them dry, one for the whites and one for the yolks +3. The container for the whites may have a few drops of water, but **must not have any oil at all**; the container for the yolks must not have water droplets +4. Crack the eggs and separate the whites and yolks into the two containers, by hand or with an egg separator. +5. Don't break the yolks while separating. **The whites must not contain any yolk at all**, or whipping will be seriously affected. (The white chalazae can go in with the whites; it doesn't matter) +6. (Note: without a stand mixer, the container for the whites is also the whipping bowl. To avoid overflow, once all the whites are in, they shouldn't fill more than **1/8** of the container) + +### Whipping the Whites + +1. Add 1g of cream of tartar to the whites +2. With the mixer on high, whip until the whites have *large, coarse bubbles*, then add 50g of erythritol +3. With the mixer on medium-low, whip to *stiff peaks* (when you lift the whisk there are short, upright peaks; if you turn the bowl upside down, the whites stick to it and don't fall out) +4. The whites are now whipped as required + + * Keep the whisk close to the bottom of the bowl, so you don't end up with whipped foam floating on top and liquid still at the bottom) + +### Adding the Other Ingredients + +1. Add the separated yolks to the whipped whites and mix evenly with the mixer on medium-low +2. Add **10g of cocoa powder** and **10g of konjac powder** to the whites and fold with the table knife first, because mixing directly with the mixer would send the powder flying +3. The folding motion is: + + * Holding the spatula in your right hand, insert it into the center of the bowl down to the bottom of the batter + * Scrape toward 8 o'clock until you hit the side of the bowl, scoop up the batter and lift it into the air, then move back to the center and drop the batter into the bowl + * With your left hand, turn the bowl from 9 o'clock to 7 o'clock, exactly 60 degrees, completing 1 cycle + * The speed is about 2 times per second + * This method comes from *Kojima Rumi's Cake Classroom*. In plain words: toss it like you're stir-frying. + +4. After folding, mix evenly with the mixer on low + +### Baking + +1. Line the pan with parchment paper, pressed against the bottom and sides +2. Pour the batter into the pan, smooth it with the table knife, then tap it a few times to get rid of large bubbles +3. Bake for 25 minutes +4. When done, put on oven mitts and take it out + +### Cooling and Unmolding + +1. (Optional) Drop the pan from a height to knock out the hot air inside +2. Turn the pan upside down for 10 minutes to let the cake cool + + * Unmolding before the cake has cooled will damage it + * This may **burn your hands**; wear oven mitts + +3. Unmold, cut into pieces with the table knife, and eat + +## Additional Notes + +* This recipe mainly references the video [Keto Konjac Chocolate Cake](https://youtu.be/gzXlOrGI54U) +* The egg white whipping and other parts borrow heavily from the [Chiffon Cake](./chiffon-cake.md) process + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/margherita-cookies.md b/en/dishes/dessert/margherita-cookies.md new file mode 100644 index 0000000000..5b4657b544 --- /dev/null +++ b/en/dishes/dessert/margherita-cookies.md @@ -0,0 +1,52 @@ +# How to Make Margherita Cookies + +![Finished Margherita cookies](../../../dishes/dessert/玛格丽特饼干/玛格丽特饼干.jpg) + +Margherita cookies (Biscotti Margherita) are crumbly and tender with a rich buttery aroma, a classic little Western dessert. They're mainly made of egg yolk, butter and flour, rich in carbohydrates and fat for a quick energy boost. The difficulty is moderate; it takes about 45 minutes from prep to out of the oven, and beginners can make them easily. + +Estimated difficulty: ★★★ + +Estimated calories: 863 kcal + +## Ingredients and Tools + +- Hard-boiled egg yolk +- Butter +- Granulated sugar +- Salt +- Cake flour +- Corn starch +- Oven + +## Calculation + +Given how high in calories these little treats are, decide how many portions to make before you start. One portion is just enough for one person. + +Per portion: + +- Hard-boiled egg yolk 1 +- Butter 50 grams +- Granulated sugar 20 grams +- Salt 1 gram +- Cake flour 50 grams +- Corn starch 50 grams + +## Steps + +1. Melt the butter over hot water and mash the egg yolk. Set aside. +2. Add the sugar, salt and mashed egg yolk to the melted butter and stir evenly +3. Add the cake flour and corn starch and knead into a dough +4. Divide the dough evenly into small pieces of about 8 grams each, and roll them into balls. +5. Press your thumb gently onto each ball to create cracks. +6. Preheat the oven to 150℃, put the cookies in, and bake for 20 minutes. +7. Let them cool slightly, then enjoy + +## Additional Notes + +- You can fine-tune the salt and sugar to taste. For other flavors, replace 3 grams of the corn starch per portion with cocoa powder or matcha powder. +- If possible, sift the egg yolk, cake flour and other ingredients for a better texture. +- Granulated sugar was chosen because it's easy to get; if possible, use 30 grams of powdered sugar instead. +- If you don't have an oven, you can use a microwave or air fryer: microwave on high for 2-3 minutes, or air fry at 150℃ for 20 minutes +- Reference: [The 100th mailable cookie: crumbly, tender and melts in your mouth~ - Bilibili](https://b23.tv/NZCsV0x) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/oreo-ice-cream.md b/en/dishes/dessert/oreo-ice-cream.md new file mode 100644 index 0000000000..33c6ef0354 --- /dev/null +++ b/en/dishes/dessert/oreo-ice-cream.md @@ -0,0 +1,42 @@ +# How to Make Oreo Ice Cream + +Oreo ice cream is smooth and delicate, blending creaminess with the crunchy sweetness of Oreos, and pure dairy cream keeps it light rather than heavy. It mainly provides energy from fat and carbohydrates, a nice little dessert to beat the heat. It's fairly simple—you just need to deal with the cookie filling and whip the cream—and beginners can do it with a little patience. Prep takes about half an hour, then freeze for at least 4 hours before enjoying. + +Estimated difficulty: ★★★ + +Estimated calories: 1160 kcal + +## Ingredients and Tools + +- Whipping cream (recommended brand: Anchor dairy whipping cream) +- Original Oreos +- Electric mixer +- A deep container with a capacity of at least 600 ml and a small diameter (PS: make sure the electric mixer fits) (if you're using ice cream molds, the container should have a spout for easy pouring) +- Small knife (or another tool for removing the filling) +- Ice cream molds (optional) + +## Calculation + +Per portion: + +- Oreos 6 +- Granulated sugar 18 grams +- Whipping cream 250 ml + +## Steps + +1. Twist the Oreos apart, remove the "re" (the filling), and set the cookies aside +2. Chop the cookies with chopsticks: half should become powder, and the other half should be pieces no bigger than 0.5 cm. Set aside (you can search online for "Oreo cookie crumbs" to save time and effort ^-^) +3. Pour all the cream into the deep container and add the sugar +4. Whip on the high setting with the electric mixer until, when you lift the mixer, some cream **hangs** from the beaters (0.5 cm - 1 cm) instead of **all** dripping off like a liquid (some dripping is normal). +5. Once whipped, add the cookie crumbs to the cream and stir evenly until there are crumbs all the way to the bottom. +6. Optional: pour the mixture into ice cream molds +7. Put it in the freezer (-18 degrees) for at least 4 hours before taking it out + +## Additional Notes + +- Don't use a fragile container for chopping the Oreos. +- Be careful not to cut your hand when removing the Oreo filling. +- Reference: [Make an "Oreo McFlurry" in 5 minutes, so satisfying!](https://www.xiachufang.com/recipe/106178429/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/oven-basque-cheesecake.md b/en/dishes/dessert/oven-basque-cheesecake.md new file mode 100644 index 0000000000..06b39aa0e5 --- /dev/null +++ b/en/dishes/dessert/oven-basque-cheesecake.md @@ -0,0 +1,43 @@ +# How to Make Oven Basque Cheesecake + +![Homemade result](../../../dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.jpg) + +Basque cheesecake is a dessert that's rich and creamy, with a caramelized top and a moist interior, a classic from the Basque region of Spain. The main ingredients are cream cheese and eggs, rich in high-quality protein and calcium. It's very simple; beginners can handle it easily. It takes only about 30 minutes from prep to out of the oven, but it's best chilled overnight before eating, for a total of 8+ hours. + +Estimated difficulty: ★★ + +Estimated calories: 266 kcal + +## Ingredients and Tools + +- Cream cheese: 212g (the weight of one block, which is convenient; the original tutorial uses 250g) +- Granulated sugar: 60g +- Eggs: 2 +- Egg yolk: 1 +- Whipping cream: 120g +- Cake flour: 10g + +Optional (chocolate flavor) + +- Chocolate: 38g (I've only tried melting regular chocolate and stirring it in evenly at the whipping cream step) + +## Calculation + +The amounts below are baked in a 7-inch round pan; the original tutorial uses a 6-inch round pan. + +## Steps + +1. Soften the cream cheese in the microwave, 10s + 10s. +2. Add the sugar to the cream cheese and beat with a whisk until smooth. +3. Add 2 whole eggs + 1 yolk and mix evenly. +4. Add the whipping cream and mix evenly. +5. Add the cake flour and mix evenly. +6. Bake at 220° (425°F) for 20 - 25 minutes (I usually do 20 or 22 minutes). +7. Let it cool, then put it in the refrigerator, ideally overnight. + +## Additional Notes + +- It's normal for the cake to wobble when it comes out of the oven. After cooling it still isn't at its best; it must be chilled to taste great! +- Reference: Xiachufang - Basque cheesecake, "the simplest cake", foolproof 🔥 for cheese lovers + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/red-pomelo-cake.md b/en/dishes/dessert/red-pomelo-cake.md new file mode 100644 index 0000000000..4344db3422 --- /dev/null +++ b/en/dishes/dessert/red-pomelo-cake.md @@ -0,0 +1,53 @@ +# How to Make Red Pomelo Cake + +Red pomelo cake is a refreshing dessert that's easy to make in an air fryer, combining the slightly tart fruitiness of red pomelo pulp with a soft, fluffy cake. It's perfect as a single-serving afternoon tea. Eggs and flour provide protein and carbohydrates, and red pomelo is rich in vitamin C, giving simple basic nutrition. The difficulty is medium; the key is mixing in stages into a smooth, pale yellow batter with no lumps. Beginners can succeed by patiently following the steps. It takes about 35 minutes from prep to finish, so it won't take too much time when you want a freshly baked dessert. + +Estimated difficulty: ★★★ + +Estimated calories: 622 kcal + +## Ingredients and Tools + +- Air fryer +- Eggs +- Red pomelo pulp +- Flour +- Aluminum foil pan +- Oil +- Sugar +- Water + +## Calculation + +One portion is one serving for one person; scale proportionally for more people. In this example the foil pan is 18 cm in diameter; if you use a larger foil pan, scale the ingredients proportionally too. + +One portion: + +- Eggs 2 +- Flour 80g +- Red pomelo pulp 20g +- Oil 15ml +- Water 80ml +- Sugar 15g + +## Steps + +1. Crack 2 eggs into the foil pan and add 20g of red pomelo pulp +2. Pour 15ml of oil into the foil pan and swirl the pan so it evenly coats the bottom +3. Add 10g of sugar, 40g of flour and 40ml of water to the foil pan +4. Stir clockwise with chopsticks until it becomes a pale yellow batter +5. Add 5g of sugar, 40g of flour and 40ml of water to the foil pan +6. Keep stirring with chopsticks until it becomes a pale yellow batter +7. Put the foil pan in the air fryer basket and bake at 180 degrees Celsius for 15 minutes +8. Open the air fryer, carefully take out the foil pan, and flip the cake with chopsticks or a spoon +9. Bake at 180 degrees Celsius for another 8 minutes +10. Take it out and enjoy + +## Additional Notes + +- If you like it sweeter, add 10g more sugar +- You can add more red pomelo pulp as you like, but preferably no more than 40g per portion so it doesn't spoil the look of the cake +- "Batter" means there are no lumps of flour and the color is even throughout +- The foil pan is very hot right out of the air fryer; pick it up with tongs or use something heat-insulating like a damp cloth + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/snowflake-crisp.md b/en/dishes/dessert/snowflake-crisp.md new file mode 100644 index 0000000000..eca3bfcf64 --- /dev/null +++ b/en/dishes/dessert/snowflake-crisp.md @@ -0,0 +1,55 @@ +# How to Make Snowflake Crisp + +![Finished snowflake crisp](../../../dishes/dessert/雪花酥/雪花酥成品.jpg) + +Snowflake crisp (xuehuasu) is a crunchy, sweet little treat with a rich milky aroma. It's simple, quick home baking and also great boxed up as a gift. Since it contains butter, milk powder and mixed nuts, it provides plenty of energy and protein, but it's high in calories, so it's best enjoyed occasionally. The difficulty is moderate and a bit challenging for beginners, but if you pay attention to the heat and stirring technique, it usually takes only 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 1313 kcal + +## Ingredients and Tools + +### Tools + +- Non-stick frying pan +- Baking spatula (a regular spatula works, but be careful not to damage the non-stick coating) +- Disposable plastic gloves +- Snowflake crisp / nougat mold +- Rolling pin + +### Ingredients + +- Unsalted butter +- Marshmallows +- Whole milk powder +- Mixed nuts (Three Squirrels daily nut packs) +- Biscuits (not sandwich cookies; Xiaoqifu crackers or special snowflake crisp baking biscuits are recommended) + +## Calculation + +Per portion: + +- Unsalted butter 20g +- Marshmallows 75g +- Whole milk powder 40g +- Mixed nuts 60g +- Biscuits 75g + +## Steps + +1. If the biscuits are bigger than a one-yuan coin, cut them into small pieces first +2. Add the unsalted butter to the pan and heat over low heat until completely melted +3. Add the marshmallows to the pan and stir with the spatula until they melt and combine evenly with the butter +4. Add 20g of milk powder to the pan and stir with the spatula. As soon as the milk powder is evenly mixed into the butter and marshmallow mixture, turn off the heat +5. While it's still hot, add all the prepared mixed nuts and biscuits to the pan and stir with the spatula +6. Stir until the temperature drops to where you can touch it, then put on disposable plastic gloves and knead it in the pan or pull and stretch it with both hands, so the biscuits and nuts are evenly distributed through the marshmallow-butter-milk powder mixture. +7. Press the mixture into the mold, packing the corners firmly, and flatten with the rolling pin. On any side that doesn't fill the mold, press it into as straight an edge as you can by hand +8. Let it cool at room temperature. Once completely cool, unmold and cut into pieces along the mold's lines or into whatever size you like. Sprinkle with the remaining milk powder, trying to coat every side of each piece + +## Additional Notes + +- The longer the marshmallows are heated, the harder the finished product +- Reference: [[One small pot] The internet-famous strawberry "snowflake crisp" done in ten minutes - Bilibili](https://b23.tv/P547ILO) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/strawberry-ice-cream.md b/en/dishes/dessert/strawberry-ice-cream.md new file mode 100644 index 0000000000..eb6ca41fe2 --- /dev/null +++ b/en/dishes/dessert/strawberry-ice-cream.md @@ -0,0 +1,46 @@ +# How to Make Strawberry Ice Cream + +This is a homemade strawberry ice cream that's easy to make without an ice cream machine, with a rich fruity aroma and a creamy texture. Strawberries are rich in vitamin C, and paired with milky condensed milk and cream, it provides energy and calcium. It's simple and doesn't test your cooking skills; beginners can get it right the first time. The whole process takes about eight hours, but most of that is freezing time; hands-on work is only a few dozen minutes. + +Estimated difficulty: ★★ + +Estimated calories: 1653 kcal + +## Ingredients and Tools + +- Sweetened condensed milk +- Strawberries +- Heavy cream +- Vanilla extract +- Ice cream molds (optional) + +## Calculation + +One portion: + +- Strawberry syrup: +- Strawberries 500 grams +- Granulated sugar 45 grams +- Vanilla extract 1 gram +- Salt 1 gram +- Ice cream base: +- Vanilla extract 5 grams +- Salt 1 gram +- Heavy cream 6 grams +- Sweetened condensed milk 400 grams + +## Steps + +1. Make the strawberry syrup first. Wash the strawberries and remove the leafy tops. Cut the strawberries into **5mm** pieces. Set aside half of the chopped strawberries to fold into the ice cream later. +2. Put the other half of the chopped strawberries in a saucepan with the sugar. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the pan. +3. Let the strawberries keep cooking in the syrup, stirring from time to time, until they break down and lose their shape and the syrup thickens slightly. +4. When a line drawn through the syrup stays apart for **3 seconds**, it's ready. Take the syrup off the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool. +5. While the syrup cools, prepare the ice cream base. Add the sweetened condensed milk, heavy cream, vanilla extract and salt to a bowl. Whisk the mixture with a hand whisk until it becomes light and fluffy and forms soft peaks. +6. Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream, then gently swirl it into the mixture. +7. Cover the ice cream and freeze for **eight hours**, then scoop and enjoy. + +## Additional Notes + +- Be careful during preparation to avoid cutting or burning yourself. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/sugar-frosted-taro.md b/en/dishes/dessert/sugar-frosted-taro.md new file mode 100644 index 0000000000..175ee34f16 --- /dev/null +++ b/en/dishes/dessert/sugar-frosted-taro.md @@ -0,0 +1,39 @@ +# How to Make Sugar-Frosted Taro + +![Finished sugar-frosted taro](../../../dishes/dessert/反沙芋头/反沙芋头成品.jpg) + +Sugar-frosted taro (fansha yutou) is a traditional Chaoshan snack: crispy outside, soft and starchy inside, sweet and fragrant, often served as an afternoon tea snack. Lipu taro is rich in dietary fiber, potassium and various vitamins, and keeps you full for a long time. It isn't hard, but you need to master the heat when cooking the syrup, so it suits beginners with a little experience. It takes about 20 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 397 kcal + +## Ingredients and Tools + +- Lipu taro (just buy it online; it's affordable and fresh) +- Granulated sugar or rock sugar +- Water +- Green onion + +## Calculation + +- Lipu taro 200g +- Granulated sugar 30g +- Water 15g + +## Steps + +1. Cut the taro into long sticks (a bit on the thick side, so they don't fall apart when tossed) +2. Add enough oil to cover the taro and let it heat up (small bubbles form around a chopstick dipped in) +3. Put the taro in the oil and fry until it floats, usually when it's slightly yellow and a chopstick pokes through easily +4. Save the frying oil; don't waste it. You can use it later for stir-frying and so on +5. Now the key step: heat the sugar (30g) and water (15g) in a 2:1 ratio until it stops changing color and forms small bubbles +6. Add the chopped green onion and taro, turn off the heat and toss. As the temperature drops, the sugar crystallizes into a frosty coating +7. Plate and serve! + +## Additional Notes + +- Freshly made sugar-frosted taro is very hot; be careful not to burn your mouth +- Pair it with tea—ah~ how relaxing + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/taro-paste-mochi-xuemeiniang.md b/en/dishes/dessert/taro-paste-mochi-xuemeiniang.md new file mode 100644 index 0000000000..48acaf377b --- /dev/null +++ b/en/dishes/dessert/taro-paste-mochi-xuemeiniang.md @@ -0,0 +1,56 @@ +# How to Make Taro Paste Mochi (Xuemeiniang) + +![Finished taro paste mochi](../../../dishes/dessert/芋泥雪媚娘/芋泥雪媚娘成品.jpg) + +Taro paste xuemeiniang has a soft, chewy, bouncy skin, filled with smooth, sweet taro paste and light cream for layered textures. It's a Chinese dessert born of home-style creativity. Taro and purple sweet potato provide dietary fiber and anthocyanins, while milk and whipping cream add calcium for balanced nutrition. No oven needed and the steps are simple, so it's quite beginner-friendly; even if you're not good at baking you can make it. It takes about two hours from start to finish to make little homemade treats that kids will love. + +Estimated difficulty: ★★★★★ + +Estimated calories: 160 kcal + +## Ingredients and Tools + +- Lipu taro (just buy it online; it's affordable and fresh) +- Purple sweet potato powder +- Milk +- Glutinous rice flour +- Corn starch +- Butter +- Whipping cream +- Granulated sugar +- Food processor (an electric mixer also works) +- Sieve +- Plastic wrap +- Granulated sugar + +## Calculation + +- Lipu taro 200g +- Purple sweet potato powder 3g +- Milk 165g +- Glutinous rice flour A 50g +- Glutinous rice flour B 75g +- Corn starch 22g +- Butter 30g +- Whipping cream (Anchor recommended) 145g +- Granulated sugar 26g + +## Steps + +1. Cut the taro into chunks and boil over high heat until soft (40 minutes is enough), then put it all in the food processor +2. Add 30g of milk and 25g of whipping cream and blend into a paste +3. Add 3g of purple sweet potato powder and 18g of sugar and keep blending into a smooth taro paste +4. In another bowl, add all of glutinous rice flour B, 22g of corn starch, 135g of milk and 50g of sugar. Mix well and strain once, cover with plastic wrap, poke small holes in it, and steam over medium heat for half an hour +5. While it steams, toast glutinous rice flour A in a frying pan over low heat until slightly yellow (i.e. cooked), to use as dusting flour +6. While the glutinous rice and milk mixture (jelly-like) is still hot from steaming, add 30g of butter and knead until the dough fully absorbs it, then refrigerate for one hour +7. In another bowl, add 120g of whipping cream and 8g of sugar, whip until it holds ridges, and put it in a piping bag +8. Take the chilled dough out and knead it for 5 minutes. Divide it into 30g pieces, dust each evenly with 2g of dusting flour to prevent sticking, and roll into a circle. First pipe on 5g of cream, then add 30g of taro paste, and finally wrap the dough up like a bun (you can trim off excess dough) +9. After wrapping, dust evenly with another 2g of dusting flour to prevent sticking +10. Repeat the last two steps until the ingredients are used up + +## Additional Notes + +- It's best to wear non-stick gloves while making these +- They can be eaten as soon as they're made; no need to heat them again + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/tiramisu.md b/en/dishes/dessert/tiramisu.md new file mode 100644 index 0000000000..d4a0b12ed2 --- /dev/null +++ b/en/dishes/dessert/tiramisu.md @@ -0,0 +1,50 @@ +# How to Make Tiramisu + +![Homemade tiramisu](../../../dishes/dessert/提拉米苏/提拉米苏成品.jpg) + +This traditional Italian dessert needs no oven: the cheese cream is rich yet light, and the ladyfingers soaked in coffee are aromatic and soft. It's a beginner-level dessert. It's rich in protein and calcium, but high in sugar and calories, so enjoy it occasionally. It's easy and very friendly to baking beginners, needing only about half an hour of hands-on time, then four hours of chilling to set before eating. + +Estimated difficulty: ★★★★ + +Estimated calories: 809 kcal + +## Ingredients and Tools + +- Mascarpone cheese +- Ladyfingers +- Cooled espresso +- Pasteurized (salmonella-safe) eggs +- Granulated sugar +- Cocoa powder +- Rum (leave it out if you don't like alcohol, or adjust to taste) +- A container for the finished dessert (a glass Lock & Lock container is used here) +- Whisk (if you have strong arms, you can also use this as a workout) + +## Calculation + +- Mascarpone cheese 450g +- Ladyfingers 1 pack +- Cooled espresso 350ml +- Pasteurized eggs 4 +- Granulated sugar 50g +- Cocoa powder 10g +- Rum 35ml + +## Steps + +1. Separate the yolks and whites +2. Add 10g of sugar to the bowl of whites and whip to soft peaks +3. Add 40g of sugar to the bowl of yolks in three additions and stir until even +4. Add the mascarpone to the yolks in three additions and stir until even +5. Finally add the rum to the yolks and stir until even +6. Fold the whipped whites into the yolk-cheese mixture in three additions +7. Dip both sides of the ladyfingers in the coffee and lay them flat in the container +8. Layer two layers of cheese cream and two layers of ladyfingers alternately in the container (adjust this step to your preference and the height of your container) +9. Chill in the refrigerator for four hours (if you're impatient, you can take it out early) +10. Take it out, sift cocoa powder over the top, and enjoy + +## Additional Notes + +- [Detailed tutorial for whipping egg whites on Xiachufang](https://www.xiachufang.com/recipe/101779500/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/dessert/yogurt-panna-cotta.md b/en/dishes/dessert/yogurt-panna-cotta.md new file mode 100644 index 0000000000..70dcd8b60f --- /dev/null +++ b/en/dishes/dessert/yogurt-panna-cotta.md @@ -0,0 +1,43 @@ +# How to Make Yogurt Panna Cotta + +![Yogurt panna cotta - preview image 1](../../../dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.png) + +A dessert adapted from an Italian classic. With plain yogurt mixed in, it's fresher and smoother, sweet without being cloying, and makes a nice after-dinner treat with fruit or jam. The dairy provides plenty of calcium and protein for gentle nutrition. The steps are simple—just heat, stir and chill to set—so beginners can make it smoothly. It takes about 5 hours from prep to finished chilling. + +Estimated difficulty: ★★★★ + +Estimated calories: 1034 kcal + +## Ingredients and Tools + +- Whipping cream +- Sugar +- Plain yogurt +- Gelatin sheets +- Sieve + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 3-6 people. + +Per portion: + +- Whipping cream 200g +- Sugar 40g +- Plain yogurt 250g +- Gelatin sheets 6g + +## Steps + +1. Cut the gelatin sheets into small pieces and soak in cold water +2. Put the whipping cream and sugar in a pot and heat to 60 degrees +3. Turn off the heat, take the gelatin out of the water, squeeze out the water, add it to the hot cream and stir well +4. When the cream has cooled to 40 degrees, add the plain yogurt and stir well +5. Strain the mixture from the steps above through the sieve twice +6. Divide into suitable containers and refrigerate for at least 4 hours + +## Additional Notes + +- Traditional panna cotta uses only cream and more sugar, so it's rather sweet and rich. This version is adapted to be lighter. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/avocado-lassi.md b/en/dishes/drink/avocado-lassi.md new file mode 100644 index 0000000000..c1b3c2ec5d --- /dev/null +++ b/en/dishes/drink/avocado-lassi.md @@ -0,0 +1,45 @@ +# How to Make Avocado Lassi + +This is an innovative drink based on lassi, the traditional Indian yogurt drink: creamy and smooth, sweet without being cloying, especially good for breakfast or an afternoon pick-me-up. Avocado is rich in monounsaturated fatty acids and dietary fiber, and with the high-quality protein and probiotics in yogurt, one glass keeps you full for a long time. It's extremely simple and foolproof even for beginners, taking only about 5 minutes from prep to enjoying. + +Estimated difficulty: ★ + +Estimated calories: 392 kcal + +## Ingredients and Tools + +- Plain yogurt +- Ripe avocado +- Honey +- Cold milk +- Cardamom powder (optional) +- Mint leaves or chopped nuts (optional, for garnish) +- Blender + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Plain yogurt 120 ml +- Ripe avocado 1 +- Honey 1 tablespoon (adjust to taste) +- Cold milk 60 ml +- Cardamom powder 1 pinch (optional) + +## Steps + +1. Cut the avocado in half, remove the pit, peel off the skin, and cut the flesh into small pieces. +2. Add 120ml of plain yogurt, the avocado pieces, 1 tablespoon of honey and 60ml of cold milk to the blender. +3. (Optional) Add a small pinch of cardamom powder for a distinctive flavor. +4. Start the blender and **blend for about 1 minute** until completely smooth and rich. +5. Pour into a glass. +6. (Optional) Top with a few mint leaves or sprinkle with 5g of chopped nuts as a garnish. + +## Additional Notes + +- The avocado must be fully ripe to give the drink its creamy texture and color. +- If you like it colder, use a bit less milk and blend in a few ice cubes. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/b-52-shot.md b/en/dishes/drink/b-52-shot.md new file mode 100644 index 0000000000..c0d00f52e1 --- /dev/null +++ b/en/dishes/drink/b-52-shot.md @@ -0,0 +1,39 @@ +# How to Make B-52 Shot + +This cocktail has distinct layers: first the strength of vodka, then the sweet aftertaste of coffee and cream. Drinking it lit gives a unique fire-and-ice experience; it's a classic creative cocktail. Coffee liqueur and Baileys provide a little caffeine and cream, but nutritionally it's mostly alcohol. You need to practice layering and lighting, which is slightly tricky for beginners, and the whole process takes only about 5 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 80 kcal + +## Ingredients and Tools + +- Kahlúa coffee liqueur +- Baileys Irish Cream +- Skyy vodka +- Bar spoon +- Liqueur glass +- Lighter + +## Calculation + +Per portion: + +- Kahlúa 10ml +- Baileys Irish Cream 10ml +- Skyy vodka 10ml + +## Steps + +1. Pour Kahlúa into the bottom of the liqueur glass up to 1/3 full. (10ml) +2. Slowly pour the Baileys over the back of the bar spoon, also 1/3 (10ml). Pour slowly to keep the layers distinct. (If you pour too fast, the cream liqueur will mix with the coffee liqueur) +3. Finally pour the Skyy vodka on top (10ml) +4. Warm the rim of the glass with the lighter +5. The last step, light it: see the little pale blue flame? + +## Additional Notes + +- To drink it, bars these days usually provide a straw: insert it while the flame is still burning and quickly drink it all in one go. +- Because the straw is so thin and there isn't enough oxygen inside it, the flame goes out, so don't worry. You'll feel a fiery heat run down your throat all the way to your stomach, followed by a long sweet coffee-cream aftertaste. Very exciting and delicious. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/bingfen-ice-jelly.md b/en/dishes/drink/bingfen-ice-jelly.md new file mode 100644 index 0000000000..43c8ddb289 --- /dev/null +++ b/en/dishes/drink/bingfen-ice-jelly.md @@ -0,0 +1,43 @@ +# How to Make Bingfen (Ice Jelly) + +![Finished shiliangfen (bingfen) 1](../../../dishes/drink/冰粉/石凉粉%28冰粉%29成品1.jpg) +![Finished shiliangfen (bingfen) 2](../../../dishes/drink/冰粉/石凉粉%28冰粉%29成品2.jpg) + +Shiliangfen is a traditional snack from Xinyang, Henan: smooth like jelly, served with mint or lemon juice to cool you down, and part of Henan cuisine. It's made by hand-rubbing bingfen seeds (from the shoo-fly plant), naturally with no additives, and contains plenty of plant gum. It's very simple and beginner-friendly. The whole process takes about 3 hours, of which 2.5 hours is resting time to set, so it takes almost no work. + +Estimated difficulty: ★★ + +Estimated calories: 110 kcal + +## Ingredients and Tools + +- Bingfen seeds 200g +- A piece of cheesecloth (the kind for straining soy milk pulp) +- Cooled boiled water 2000g +- Mint syrup 10ml / mint powder 10g +- Disposable clear plastic cups (optional) +- Light-up ice cubes that glow in water (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 5 people. + +Per portion: + +- Bingfen seeds 200g +- Cooled boiled water 2000g +- Mint syrup 10ml / mint powder 10g + +## Steps + +1. Pour the cooled boiled water into a basin; +2. Wrap all the bingfen seeds in the cheesecloth and tie the opening in a knot +3. Put the wrapped seeds into the water and rub them hard in the water for 6 minutes +4. Then leave the water to stand for 2.5 hours, and it will set +5. Spoon the shiliangfen into the prepared disposable clear plastic cups, add 10ml of mint syrup or 10g of mint powder (lemon, hawthorn or mulberry juice also work), add the light-up ice cubes, and stir slowly with a spoon until evenly mixed + +## Additional Notes + +- While working, watch how the color and viscosity of the water change. If the color is too light or the water isn't sticky, there aren't enough seeds, or you didn't rub hard or long enough. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/gin-and-tonic.md b/en/dishes/drink/gin-and-tonic.md new file mode 100644 index 0000000000..206e7436f1 --- /dev/null +++ b/en/dishes/drink/gin-and-tonic.md @@ -0,0 +1,57 @@ +# How to Make Gin and Tonic + +This is a classic gin cocktail: refreshing and slightly bitter, with the bright tartness of lemon and the fine bubbles of tonic water, light and easy to drink. Although it mainly provides water and calories from a little alcohol, the fresh lemon juice adds vitamin C and a lift. It's very simple; beginners can master it easily, and it takes only about 5 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 205 kcal + +## Ingredients and Tools + +Ingredients + +- Gin +- Tonic water +- Lemon +- Ice cubes +- Fresh greens (optional, for garnish) + +Tools + +- Manual citrus juicer + +## Calculation + +One glass, about 350 ml (including ice) + +- Gin 30~40 ml +- Tonic water 1 can +- Lemon 1 +- Ice cubes 100 grams + +## Steps + +Preparing the lemon + +1. Cut the lemon in half (**with the knife perpendicular to the line between the lemon's two ends**), and cut one slice from one of the halves to set aside +2. Cut the lemon in half again, juice the 4 resulting lemon wedges with the juicer into a container, and set aside + +Mixing + +1. Choose a glass; a clear glass with a capacity of 350~400 ml is recommended +2. Put 100 grams of ice in the bottom of the glass +3. Pour in 30~40 ml of gin +4. Pour in 15 ml of lemon juice (add more, or all of it, if you like it sour) +5. Stir well with a spoon +6. Place the lemon slice you set aside +7. Slowly pour tonic water down the side of the glass until full (don't pour it onto the ice, to avoid losing the fizz) +8. Gently lift the spoon up and down to mix (don't stir in circles, to avoid losing the fizz) +9. Place the garnish greens on the surface (optional) + +## Additional Notes + +### Finished Drink + +![Gin and tonic - preview image 1](../../../dishes/drink/金汤力/gin-tonic.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/gin-fizz.md b/en/dishes/drink/gin-fizz.md new file mode 100644 index 0000000000..a0d587adf9 --- /dev/null +++ b/en/dishes/drink/gin-fizz.md @@ -0,0 +1,66 @@ +# How to Make Gin Fizz + +A classic gin cocktail, sweet and tart with a refreshing fizz. Lemon provides plenty of vitamin C, and simple syrup balances the acidity. It's very simple; beginners can mix one in just 5 minutes, perfect for relaxing at home. Note that drinking alcohol is harmful to your health; please don't overdo it. + +Estimated difficulty: ★★ + +Estimated calories: 150 kcal + +## Ingredients and Tools + +Ingredients + +- Gin +- Sparkling soda water +- Lemon +- [Simple syrup](../condiment/simple-syrup.md) +- Ice cubes +- Fresh greens (optional, for garnish) + +Tools + +- Manual citrus juicer +- Cocktail shaker (optional) + +## Calculation + +One glass, about 350 ml (including ice) + +- Gin 30~40 ml +- Sparkling soda water 1 can +- Lemon 1 +- 1 : 1 simple syrup 30~40 grams +- Ice cubes 100 grams + +## Steps + +Preparing the lemon + +1. Cut the lemon in half (**with the knife perpendicular to the line between the lemon's two ends**), and cut one slice from one of the halves to set aside +2. Cut the lemon in half again, juice the 4 resulting lemon wedges with the juicer into a container, and set aside + +Mixing (without a shaker) + +1. Choose a glass; a clear glass with a capacity of 350~400 ml is recommended +2. Put 100 grams of ice in the bottom of the glass +3. Pour in 30~40 ml of gin +4. Pour in 20 ml of lemon juice (add more, or all of it, if you like it sour) +5. Pour in 30~40 grams of simple syrup +6. Stir well with a spoon +7. Place the lemon slice you set aside +8. Slowly pour soda water down the side of the glass until full (don't pour it onto the ice, to avoid losing the fizz) +9. Gently lift the spoon up and down to mix (don't stir in circles, to avoid losing the fizz) +10. Place the garnish greens on the surface (optional) + +If you have a cocktail shaker, you can replace steps 2~6 above with the following + +1. Put the ice, gin, lemon juice and simple syrup in the shaker and shake well +2. Pour the well-shaken mixture into the glass (if the ice inside is too broken up, you can strain it out and add fresh ice to the glass) + +## Additional Notes + +### Finished Drink + +![Gin fizz - preview image 1](../../../dishes/drink/金菲士/gin-fizz.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/jiuniang-fermented-sweet-rice.md b/en/dishes/drink/jiuniang-fermented-sweet-rice.md new file mode 100644 index 0000000000..6d7b7230b8 --- /dev/null +++ b/en/dishes/drink/jiuniang-fermented-sweet-rice.md @@ -0,0 +1,57 @@ +# How to Make Jiuniang (Fermented Sweet Rice) + +![Finished jiuniang](../../../dishes/drink/酒酿醪糟/酒酿醪糟.jpeg) + +This is a traditional Chinese fermented sweet, light and sweet with a gentle buzz and a faint aroma of rice wine. It's said to strengthen the spleen, whet the appetite and aid digestion. The process is simple and fun; although you need to wait for fermentation, the hands-on work isn't complicated, making it a great introduction to fermentation. The total time is about 2 days, of which the actual hands-on time is only about 1 hour. + +Estimated difficulty: ★★★★ + +Estimated calories: 420 kcal + +## Ingredients and Tools + +- Glutinous rice 800g (round glutinous rice recommended) +- One packet of Angel sweet rice wine starter (8g) (although the ratio is 3g per 1000g of glutinous rice, using more starter improves the chance of success) +- Water 720g + 600g (720g for steaming the rice, the rest for fermentation) +- Steamer (a rice cooker works) +- Thermometer (optional but recommended) +- 1 clean, sealable glass or ceramic container + +## Calculation + +This recipe is 1 portion and serves 6～8 people. + +## Steps + +1. Rinse 800g of glutinous rice and put it in the rice cooker, add 720g of water, and select the rice cooking mode +2. Once cooked, turn the rice out and spread it to cool to 30°C using clean tools (measuring with a thermometer is best; it should feel warm but not hot) +3. Dissolve 8g of Angel sweet rice wine starter in 20ml of warm water (about 30°C), sprinkle it evenly over the rice, and mix well +4. Add 600g of water to the rice to help mix in the starter evenly. After 2-3 minutes, the rice will have soaked up the water. Adding water now gives the jiuniang plenty of liquid from the first fermentation +5. Use a rolling pin to make a small hole in the center of the rice (so the wine can collect) +6. Put the mixed rice in a clean container, gently press the surface flat, and seal it with a lid or plastic wrap +7. Ferment in a 28 ～ 32°C environment for 24 ～ 48 hours. Don't shake or move it vigorously during fermentation +8. Fermentation has succeeded when clear rice wine has seeped into the central hollow, it has a slight wine aroma overall, and there are no off smells or sourness +9. After fermentation, you can refrigerate it right away (you can add osmanthus at this point). Use clean utensils each time you take some out. It keeps refrigerated for 7 ～ 10 days + +10. You can do a second fermentation, adding 500ml of water to increase the yield (up to 800g of water) +11. Jiuniang keeps fermenting. To stop fermentation, steam it for 10 minutes to sterilize it, or keep it in the refrigerator + +### Advanced Version 1: Pre-Soaked Rice + +1. Rinse 800g of glutinous rice and soak it in water for 6 ～ 8 hours (8 ～ 10 hours in winter), until the grains are plump +2. Drain the rice, put it in a steaming cloth, and steam over water for 40 ～ 60 minutes. Open the lid every 20 minutes and turn the rice so it cooks evenly +3. Once cooked, turn the rice out to cool, add the starter, and continue with the same steps as above + +### Advanced Version 2: Mixed Rice + +1. Of course, experienced jiuniang makers can experiment with different rice combinations. You can replace 20% of the glutinous rice with millet, oats, glutinous millet, black glutinous rice and so on + +## Additional Notes + +- Fermentation temperature is crucial: too low and fermentation is slow or fails, too high and the starter is killed +- Common causes of failure: temperature too high, mixing in the starter while the rice is too hot, or a container that wasn't clean or got water or oil in it +- It can be heated and eaten with tangyuan, egg drop, goji berries and so on, but don't boil it too long or the wine aroma will be lost +- The liquid can be used to make jiuniang rice cakes, jiuniang pancakes and more, and also as a seasoning to add flavor to beef rice bowls and teriyaki sauce +![Jiuniang rice cake](../../../dishes/drink/酒酿醪糟/酒酿米糕.jpeg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/kiwi-spinach-smoothie.md b/en/dishes/drink/kiwi-spinach-smoothie.md new file mode 100644 index 0000000000..549937afd4 --- /dev/null +++ b/en/dishes/drink/kiwi-spinach-smoothie.md @@ -0,0 +1,49 @@ +# How to Make Kiwi Spinach Smoothie + +This is a refreshing, healthy fruit and vegetable drink, sweet, tart and smooth, with the natural fruitiness of kiwi and apple; the spinach flavor is mild and doesn't overpower. It's rich in vitamin C and dietary fiber, which help digestion. It's very simple—beginners can get it right the first time—and takes only about 10 minutes in total. + +Estimated difficulty: ★ + +Estimated calories: 184 kcal + +## Ingredients and Tools + +- Ingredients: + - Kiwis + - Apple + - Spinach leaves (2-5) + - Water + - Granulated sugar +- Tools + - Blender + +## Calculation + +- Drinking water 700ml +- Kiwis 2 +- Apple 1/2 +- Spinach leaves 4 +- Granulated sugar 12 grams + +## Steps + +1. Cut each kiwi in half, then cut each half into four small pieces +2. Dice the apple +3. Remove the stems from the spinach, keeping only the leaves +4. Chop the spinach +5. Put everything into the blender jar +6. Add the water +7. Add the sugar +8. Start the blender and blend for about 4 rounds of 15 seconds (stop every 15 seconds to check) + +## Additional Notes + +- About the sugar: full sugar is 12g; adjust anywhere from 0-12g to suit yourself +- This was developed at home to imitate IKEA's kiwi spinach juice. It's not as good as IKEA's, but it's still pretty good +- Improvements welcome! + +### Finished Drink + +![Kiwi spinach smoothie](../../../dishes/drink/奇异果菠菜特调/kiwi-example.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/lemonade.md b/en/dishes/drink/lemonade.md new file mode 100644 index 0000000000..d0851e7508 --- /dev/null +++ b/en/dishes/drink/lemonade.md @@ -0,0 +1,41 @@ +# How to Make Lemonade + +![Finished lemonade](../../../dishes/drink/柠檬水/柠檬水.jpg) + +This drink stars fresh lemon balanced with fruit syrup for a perfect sweet-sour balance, even more refreshing and cooling when iced. Lemons are rich in vitamin C; drinking it regularly helps with nutrition, gives you a lift and is said to brighten the skin. The steps are minimal—just muddle, add ingredients and shake—so beginners can finish it in three to five minutes. + +Estimated difficulty: ★ + +Estimated calories: 141 kcal + +## Ingredients and Tools + +- Ingredients + - Lemon + - Fruit syrup + - Ice (optional) +- Tools + - Cocktail shaker + +## Calculation + +One glass, about 500 ml + +- Lemon 40~45 grams +- Fruit syrup 40~45 grams +- A few ice cubes (optional) + +## Steps + +1. Weigh out 40~45 grams of lemon and put it in the shaker +2. Pound it about 10 times with the shaker cap +3. Add 40~45 grams of fruit syrup +4. Top up with water +5. Shake well +6. Finally, add ice to taste + +## Additional Notes + +- Reference: [Lemonade tutorial](https://v.douyin.com/TVNTcXDi46I) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/long-island-iced-tea.md b/en/dishes/drink/long-island-iced-tea.md new file mode 100644 index 0000000000..a41e69dbd1 --- /dev/null +++ b/en/dishes/drink/long-island-iced-tea.md @@ -0,0 +1,60 @@ +# How to Make Long Island Iced Tea + +Long Island Iced Tea is a classic cocktail that tastes remarkably like iced tea and goes down smoothly, but is quite high in alcohol. It isn't very nutritious; an occasional drink can help you relax, but don't overdo it. It's very simple: just mix four base spirits, a liqueur and juice in proportion, and beginners can make it easily. It takes only about 5 minutes from prep to finish. + +Estimated difficulty: ★★ + +Estimated calories: 281 kcal + +## Ingredients and Tools + +- Gin +- Tequila +- Vodka +- White rum +- Orange liqueur +- Lemon +- Maple syrup +- Cola +- Ice cubes +- Highball glass (300ml capacity) + +## Calculation + +One glass, about 300ml (including ice): + +- Gin 15ml +- Tequila 15ml +- Vodka 15ml +- White rum 15ml +- Orange liqueur 15ml +- Lemon juice 30ml +- Maple syrup 20ml +- Cola 75ml +- Lemon 1 +- Ice cubes 100 grams + +## Steps + +1. Cut the lemon in half and squeeze 30ml of lemon juice into the glass; +2. Add to the glass in order: + + - 15ml gin, + - 15ml tequila, + - 15ml vodka, + - 15ml white rum, + - 15ml orange liqueur; + +3. Slowly pour 20ml of maple syrup into the glass, stirring as you pour; +4. Add 75ml of cola to the glass; +5. Fill the glass with ice cubes; +6. Stir gently for 20 seconds; +7. Enjoy. + +## Additional Notes + +Long Island Iced Tea contains no tea but tastes like iced tea. It's a cocktail with fairly high alcohol content (about 15%), but it's smooth and easy to drink. + +Reference: [International Bartenders Association: Long Island Iced Tea](https://iba-world.com/long-island-ice-tea/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/mandarin-jasmine-tea.md b/en/dishes/drink/mandarin-jasmine-tea.md new file mode 100644 index 0000000000..544d38961e --- /dev/null +++ b/en/dishes/drink/mandarin-jasmine-tea.md @@ -0,0 +1,54 @@ +# How to Make Mandarin Jasmine Tea + +![Mandarin jasmine tea - preview image 1](../../../dishes/drink/耙耙柑茶/citrus-tea.jpg) + +Papagan tea is a fruit tea combining the sweetness of papagan mandarins (a Sichuan citrus variety) with the floral aroma of jasmine. It's refreshing with a sweet aftertaste, a creative mixed drink not tied to any particular cuisine. Papagan mandarins are rich in vitamin C and dietary fiber, and paired with green tea it's fresh and invigorating. It's very simple and beginner-friendly, taking only about 15 minutes from brewing the tea to blending. + +Estimated difficulty: ★★ + +Estimated calories: 81 kcal + +## Ingredients and Tools + +- Ingredients: + - Papagan mandarins (see Additional Notes for substitutes) + - Jasmine green tea + - Ice cubes + - [Simple syrup](../condiment/simple-syrup.md) (optional) +- Tools + - Blender + +## Calculation + +One glass, about 300 ml + +- Papagan mandarins 1~2 (at least 200 grams) +- Jasmine green tea 2~4 grams +- Ice cubes 60 grams +- 1 : 1 simple syrup 10 grams (optional) + +## Steps + +1. Making the jasmine green tea (recommended ratio => tea : water : ice = 1~2 : 50 : 30) + + - Weigh out 2~4 grams of tea leaves into a container, add 100 ml of boiling water, and steep for 6 minutes + - Add 60 grams of ice to the steeped tea to cool it; stir to speed up cooling + - Once the ice has melted, strain out the tea leaves to get about 160 ml of jasmine green tea + +2. Mixing + + - Choose a glass; a clear glass with a capacity of about 300 ml is recommended + - Take out the mandarin segments and peel off the membranes to get the flesh + - Put 130 grams of flesh and 130 ml of jasmine green tea in the blender + - Pour in 10 grams of simple syrup (optional; add it if you like it sweet) + - Close the lid, start the blender, blend for 20 seconds, then pour into the glass + - Tear up a little flesh and sprinkle it on top + +Enjoy + +## Additional Notes + +- Papagan mandarins can be replaced with other citrus whose flesh separates easily, such as dekopon (ugly mandarin) +- The ratio of flesh to tea is 1 : 1; for a bigger batch, scale up proportionally + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/mango-pomelo-sago.md b/en/dishes/drink/mango-pomelo-sago.md new file mode 100644 index 0000000000..1c38ad4187 --- /dev/null +++ b/en/dishes/drink/mango-pomelo-sago.md @@ -0,0 +1,43 @@ +# How to Make Mango Pomelo Sago + +This is an adapted version of a classic Hong Kong dessert (yeung chi gam lo), using chia seeds instead of sago: smooth and tender with a slight chew from the seeds, mango sweetness intertwined with the slight tartness of grapefruit, and coconut milk adding richness. It's rich in dietary fiber, vitamin C and good fats, refreshing and cooling. It's very simple—beginners can make it easily—and takes only about 20 minutes from prep to enjoying. + +Estimated difficulty: ★★ + +Estimated calories: 661 kcal + +## Ingredients and Tools + +- Glass +- Fruit knife +- Milk +- Ice cubes +- Blender + +## Calculation + +Per portion: + +- Chia seeds 24g +- Milk 50ml +- Ice cubes 2 small +- Mango 1 +- Grapefruit 1/2 +- Coconut milk 150ml + +Garnish: + +- Shredded dried mango (optional) +- Shredded dried orange (optional) + +## Steps + +1. Soak the chia seeds in the milk for 10 minutes. +2. While they soak, peel and dice half the mango and the grapefruit and put them in the glass. +3. Cut the other half of the mango into small pieces and blend with the ice cubes and coconut milk into a purée. +4. Pour into the glass and top with the garnishes (if any). +5. Enjoy it while you write code!! + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/masala-chai.md b/en/dishes/drink/masala-chai.md new file mode 100644 index 0000000000..0ddf4a6d0c --- /dev/null +++ b/en/dishes/drink/masala-chai.md @@ -0,0 +1,63 @@ +# How to Make Masala Chai + +Masala chai (Indian milk tea) is an exotic home-style drink brewed fresh from black tea, milk and a variety of spices. It's rich and smooth, with a warming spiciness from ginger, cardamom and cinnamon. Milk provides high-quality protein and calcium, and the spices help warm the body and aid digestion. The process is simple and intuitive, beginner-friendly, and takes only about 10 minutes from prep to sipping. + +Estimated difficulty: ★★ + +Estimated calories: 135 kcal + +## Ingredients and Tools + +- Black tea (CTC black tea is best, or Assam) +- Whole milk +- Ginger +- Green cardamom +- Cinnamon stick +- Cloves +- Black peppercorns +- Sugar +- Small milk pan + +## Calculation + +Before cooking, decide how many portions to make. + +Per portion (about 200ml): + +- Water 120ml +- Whole milk 120ml +- Black tea 8g (about 2 teaspoons) +- Ginger 5g (a piece about 1cm), crushed +- Green cardamom 2 pods, cracked open +- Cinnamon stick 1 small piece (about 2cm) +- Cloves 2 +- Black peppercorns 2, crushed +- Sugar 10-15g (adjust to taste) + +## Steps + +1. Crush the ginger (no need to chop it finely; just crush it to release the juice) +2. Crack the cardamom pods with the back of a knife to expose the seeds inside +3. Crush the black peppercorns +4. Pour 120ml of water into the small milk pan +5. Add the crushed ginger, cardamom, cinnamon stick, cloves and black peppercorns +6. Bring to a boil over high heat, then turn to low heat and **simmer for 2 minutes** to fully release the flavor of the spices +7. Add 8g of black tea and keep simmering on low for **2 minutes**, until *the tea darkens* +8. Pour in 120ml of whole milk +9. Heat over medium heat and **watch carefully**: as soon as the chai starts *bubbling up*, turn to low heat immediately (milk boils over very easily) +10. Simmer on low for **2-3 minutes**. Meanwhile, you can lift the pan and pour it back (3-4 times) to fully combine the tea and milk +11. Add the sugar and stir to dissolve +12. Turn off the heat +13. Strain into cups through a strainer to remove the tea leaves and spices +14. Drink while hot + +## Additional Notes + +- CTC black tea (made by the Crush, Tear, Curl process) is the best choice for chai, because its fine granules release a strong tea flavor in a short time. Chinese Keemun or Dianhong black tea can be used instead. +- Adjust the ratio of milk to water to your preference: more milk and less water for stronger chai, more water and less milk for lighter chai. +- Ginger is the soul of masala chai; leaving it out isn't recommended. +- Indians like their chai very sweet; if you're not used to it, use less sugar. +- In India, chai isn't just a drink but a social culture. Friends' gatherings, business negotiations, even first meetings all start with a cup of chai. By some estimates, India drinks over 1 billion cups of tea every day. +- Indian street chai stalls (chai wala) usually serve tea in clay cups (kulhad), giving it a unique earthy aroma. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/milk-tea.md b/en/dishes/drink/milk-tea.md new file mode 100644 index 0000000000..71d0d60231 --- /dev/null +++ b/en/dishes/drink/milk-tea.md @@ -0,0 +1,35 @@ +# How to Make Milk Tea + +This is a home-style drink easily made with black tea and milk powder. The aromas of tea and milk blend together for a smooth, warm drink. The tea polyphenols in black tea, plus the protein and calcium in milk, give you a lift and everyday nutrition. It's very simple—beginners can get it right the first time—and you can be drinking homemade milk tea in only about half an hour. + +Estimated difficulty: ★★ + +Estimated calories: 81 kcal + +## Ingredients and Tools + +- Black tea bags (Lipton Yellow Label recommended) +- Whole milk powder or evaporated milk +- A cup, such as a measuring cup, ceramic mug or thermos + +## Calculation + +Per portion: + +- Black tea bags 2 (about 4g) +- Milk powder 11-12g +- Sugar 5-7g + +## Steps + +1. Put 2 black tea bags in the cup and add 180-200mL of **boiling water**. +2. **Wait 20 - 30 minutes**. +3. Weigh out 11-12g of milk powder and 5-7g of sugar and add each to the liquid from the previous step. +4. Stir well and drink. + +## Additional Notes + +- After adding the boiling water, keep the inside of the cup as warm as possible, for example by using a cup with a small opening or covering it with a lid. When it's cold, measuring with a measuring cup may let the boiling water cool before it reaches the tea, so you can skip the measuring cup and just estimate the volume. +- When the waiting time is up, you can lift or stir the tea bags so the tea steeps more evenly. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/mojito.md b/en/dishes/drink/mojito.md new file mode 100644 index 0000000000..fd60567d0f --- /dev/null +++ b/en/dishes/drink/mojito.md @@ -0,0 +1,45 @@ +# How to Make Mojito + +This cocktail is refreshing, sweet and tart, with the coolness of mint and a light buzz from rum—a classic summer drink. It's relatively low in alcohol, and the lime, rich in vitamin C, quenches thirst and refreshes. It's very simple and beginner-friendly, taking only about ten minutes from prep to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 187 kcal + +## Ingredients and Tools + +- Crushed ice +- Chilled soda water +- Citrus juicer +- Highball glass +- Muddler + +## Calculation + +Per portion: + +- One lime (cut into two halves) +- Five sprigs of mint +- Syrup 20ml +- Gold rum 45ml +- Skyy vodka 10ml + +## Steps + +1. Cut one of the lime halves into small pieces, put them in the highball glass, then muddle them to release the juice; +2. Rub 3-4 sprigs of mint around the rim of the glass, then put them in the glass; +3. Add 20ml of syrup; +4. Add 45ml of gold rum; +5. Squeeze the juice from the other lime half into the glass; +6. Stir gently so the sugar/syrup is half mixed in; +7. Add crushed ice to the glass until it's 3/4 full; +8. Add chilled soda water until it just covers the crushed ice; +9. Stir with a swirling motion for half a minute; +10. Top up the highball glass with crushed ice; +11. Slap the remaining sprig of mint to wake it up and stick it into the ice as a garnish. + +## Additional Notes + +- Reference: [[Bilibili] Mojito, one of the most famous classic cocktails in the world.](https://www.bilibili.com/video/BV1jg4y187kB) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/passion-fruit-orange-cooler.md b/en/dishes/drink/passion-fruit-orange-cooler.md new file mode 100644 index 0000000000..400938ff3f --- /dev/null +++ b/en/dishes/drink/passion-fruit-orange-cooler.md @@ -0,0 +1,75 @@ +# How to Make Passion Fruit Orange Cooler + +This is a sweet, tart and refreshing summer drink combining the tropical aroma of passion fruit with the fresh sweetness of orange, paired with jasmine green tea or sparkling soda water, for distinct layers of flavor that are icy and cleansing. It's rich in vitamin C, which helps boost immunity and nourish the skin. There are several steps—marinating, brewing tea and juicing—but the difficulty is moderate and beginners can give it a try. The passion fruit needs to be marinated a day ahead, so the total time is about 24 hours, but the actual hands-on time is only about 30 minutes. + +![Passion fruit orange cooler - preview image 1](../../../dishes/drink/百香果橙子特调/tea-version.jpg) + +![Passion fruit orange cooler - preview image 2](../../../dishes/drink/百香果橙子特调/soda-version.jpg) + +Estimated difficulty: ★★★ + +Estimated calories: 173 kcal + +## Ingredients and Tools + +- Ingredients: + - Passion fruit + - Orange + - Jasmine green tea leaves / sparkling soda water (pick one) + - Granulated sugar + - Ice cubes + - Honey (optional) + - Mint leaves or other greens (optional, for garnish) +- Tools + - Manual citrus juicer + +## Calculation + +- For the jasmine green tea version, one glass, about 380 ml + - Orange 1 (about 200 grams, fist-sized) + - Jasmine green tea leaves 3~6 grams + - Boiling water 150 ml + - Ice cubes at least 160 grams + +- Marinated passion fruit (since small amounts are hard to make, this is enough for two drinks) + - Passion fruit 3 + - Granulated sugar 30 grams + - Honey 10 grams (if you don't have any, substitute 5 grams of granulated sugar) + +## Steps + +1. Marinating the passion fruit (since small amounts are hard to make, this is enough for two drinks) + + - Scoop out the pulp of three passion fruits (don't miss the juice inside either) into a container + - Weigh out 30 grams of granulated sugar and add it + - Weigh out 10 grams of honey and add it (if you don't have any, substitute 5 grams of granulated sugar) + - Stir well + - Seal the container with plastic wrap and marinate in the refrigerator for 12~24 hours + +2. Making the jasmine green tea (recommended ratio => tea : water : ice = 1~2 : 50 : 30) + + - Weigh out 3~6 grams of tea leaves into a container, add 150 ml of boiling water, and steep for 6 minutes + - Add 90 grams of ice to the steeped tea to cool it; stir to speed up cooling + - Once the ice has melted, strain out the tea leaves to get about 240 ml of jasmine green tea + +3. Preparing the orange (can be done while the tea steeps) + + - Cut the orange in half (**with the knife perpendicular to the line between the orange's two ends**), and cut one slice from one of the halves to set aside + - Cut the orange in half again, juice the 4 resulting orange wedges with the juicer into a container, and set aside + +4. Mixing + + - Choose a glass; a clear glass with a capacity of 350~400 ml is recommended + - Put 70 grams of ice in the bottom of the glass and pour in all the orange juice + - Place the orange slice you set aside against the inside of the glass + - Spoon one drink's worth of marinated passion fruit over the ice + - Slowly pour in jasmine green tea until the glass is full, to create layers + - Place the garnish greens on the surface (optional) + +Stir well and enjoy + +## Additional Notes + +If you don't have or don't like jasmine green tea, you can use sparkling soda water instead and skip making the tea + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/pineapple-coffee-special.md b/en/dishes/drink/pineapple-coffee-special.md new file mode 100644 index 0000000000..432aa68fff --- /dev/null +++ b/en/dishes/drink/pineapple-coffee-special.md @@ -0,0 +1,52 @@ +# How to Make Pineapple Coffee Special + +![Pineapple coffee special - preview image 1](../../../dishes/drink/菠萝咖啡特调/菠萝咖啡特调.png) + +This special drink blends the richness of coffee with the sweet tartness of pineapple, with refreshing bubbles and a creamy foam top for layered flavors. Pineapple is rich in vitamin C and dietary fiber, and with coffee it gives you a lift. The difficulty is medium: you just whip cream and mix liquids, and the whole thing takes about 10 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 180 kcal + +## Ingredients and Tools + +- Coffee (espresso or cold brew recommended) +- Pineapple juice (freshly squeezed or NFC) +- Ice cubes +- Soda water +- Cream +- Milk +- Sugar +- Sea salt (optional) +- Rum (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Coffee 30ml +- Pineapple juice 60ml +- Ice cubes 50g +- Soda water 30ml +- Cream 30ml +- Milk 10ml +- Sugar 8g +- Sea salt 0.5g +- Rum 5ml + +## Steps + +1. Add the ice, coffee, pineapple juice and soda water to the glass in that order +2. Whip the cream with the sugar to soft peaks, then mix in the rum and milk until just pourable +3. Pour the cream on top of the mixture from step 1 +4. Sprinkle sea salt on top of the cream + +## Additional Notes + +- Coffee with floral and fruity notes is recommended. For espresso, use medium roast beans; for cold brew, ordinary washed or natural-process beans work +- When pouring the cream, keep it as low as possible so it floats evenly on the drink and forms a foam top +- Fresh coffee and pineapple juice greatly improve the overall flavor + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/seaside-sunset-cocktail.md b/en/dishes/drink/seaside-sunset-cocktail.md new file mode 100644 index 0000000000..63322bb466 --- /dev/null +++ b/en/dishes/drink/seaside-sunset-cocktail.md @@ -0,0 +1,68 @@ +# How to Make Seaside Sunset Cocktail + +This cocktail has distinct color layers: grenadine at the bottom like the evening glow, clear orange juice in the middle, and blue curaçao on top like the sea, evoking a sunset by the sea. It tastes sweet, tart and refreshing with a hint of rum. The orange and lemon juice contain a little vitamin C, and the alcohol helps you relax. The steps aren't complicated, but pouring along the stirrer to create layers takes a little patience. Beginners can succeed by following along, and prep plus mixing takes about fifteen minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 173 kcal + +## Ingredients and Tools + +Ingredients + +- Grenadine syrup +- NFC (not-from-concentrate) orange juice +- Soda water +- White rum +- Blue curaçao +- Lemon juice +- Ice cubes +- Lemon + +Tools + +- Large glass +- Bar stirrer +- Jigger +- Cocktail shaker +- Straw +- Fruit knife + +## Calculation + +One glass (including ice) + +- Grenadine syrup 15ml +- Orange juice 35~50ml +- Soda water 50ml +- White rum 30ml +- Blue curaçao 15ml +- Lemon juice 15ml +- Large ice cubes, roughly enough +- Lemon 1 slice + +## Steps + +Preparing the lemon + +1. Wash the lemon and cut one slice + +Mixing + +1. Choose a glass; a clear glass with a capacity of 350~400 ml is recommended +2. Add large ice cubes and stir with the stirrer to chill the glass +3. Add the grenadine syrup +4. Pour the orange juice down the stirrer into the glass until the glass is about half full +5. Stir gently half a turn +6. Pour in the soda water +7. Take out the shaker and add the white rum + blue curaçao + lemon juice + ice cubes. Then shake, shake +8. Pour gently into the glass +9. Add the lemon slice and straw + +## Additional Notes + +### Finished Drink + +![Seaside sunset](../../../dishes/drink/海边落日/海边落日.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/sour-plum-drink-instant-mix.md b/en/dishes/drink/sour-plum-drink-instant-mix.md new file mode 100644 index 0000000000..1a80b48eab --- /dev/null +++ b/en/dishes/drink/sour-plum-drink-instant-mix.md @@ -0,0 +1,40 @@ +# How to Make Sour Plum Drink (Instant Mix) + +Sour plum drink (instant mix) is a sweet, tart, refreshing summer drink in traditional Beijing style. Sour plum drink itself helps quench thirst and aid digestion. It's extremely simple—just stir in order—with no difficulty at all for beginners, and takes about five minutes in total. + +Estimated difficulty: ★ + +Estimated calories: 603 kcal + +## Ingredients and Tools + +- Sour plum crystal drink mix +- Sugar cubes (optional) +- Beijing erguotou liquor (optional) + +## Calculation + +- Drinking water 1177 grams +- Sour plum crystal drink mix 120 grams +- Sugar cubes 9 grams +- Beijing erguotou liquor 48 grams + +All of the amounts above can be scaled up or down proportionally. + +## Steps + +1. Take 1177 grams of drinking water. +2. Add 60 grams of sour plum crystal drink mix and stir clockwise 50 times with a spoon. +3. Add the remaining 60 grams of drink mix and again stir clockwise 50 times with a spoon. +4. Add 9 grams of sugar cubes and stir clockwise 100 times with a spoon. +5. Add 48 grams of Beijing erguotou and stir clockwise 30 times with a spoon. + +## Additional Notes + +If you haven't got sugar cubes or Beijing erguotou, you can skip step 4 or step 5. + +It's even better after chilling in the refrigerator. + +**Don't drink and drive.** + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/sour-plum-drink.md b/en/dishes/drink/sour-plum-drink.md new file mode 100644 index 0000000000..d03ea93ccb --- /dev/null +++ b/en/dishes/drink/sour-plum-drink.md @@ -0,0 +1,50 @@ +# How to Make Sour Plum Drink + +![Sour plum drink](../../../dishes/drink/酸梅汤/imges/sour_plum_soup.jpg) + +Sour plum drink (suanmeitang) is a sweet, tart, cooling traditional drink, especially refreshing when chilled. Ingredients in the recipe like smoked plums (wumei), hawthorn and licorice help quench thirst and aid digestion. It's simple and beginner-friendly: just soak, simmer and chill. The whole process, including soaking, two rounds of simmering and chilling, takes more than 6 hours, so prepare it ahead of time. + +Estimated difficulty: ★★ + +Estimated calories: 359 kcal + +## Ingredients and Tools + +- Water +- Black dates (wuzao) +- Smoked plums (wumei) +- Hawthorn slices (raw) +- Yellow rock sugar +- Licorice root +- Dried tangerine peel (chenpi) +- Red cardamom (galangal fruit) +- Dried osmanthus + +## Calculation + +- Water 2 liters +- Black dates 25 grams +- Smoked plums 25g +- Yellow rock sugar 100 grams +- Hawthorn slices 30 grams +- Licorice root 2 grams +- Dried tangerine peel 4 grams +- Red cardamom 1 gram +- Dried osmanthus 3 grams + +All of the amounts above can be scaled up or down proportionally. + +## Steps + +1. Rinse the ingredients (except the dried osmanthus and rock sugar) and soak them in 1.5 liters of room-temperature water for at least two hours (except the dried osmanthus and rock sugar) +2. Bring to a boil over medium-high heat, cover, turn to low heat and simmer for 40 minutes; this is the first decoction +3. Put the rock sugar in a basin, then pour in the strained first decoction while hot and stir until the rock sugar dissolves. +4. Put the herbs back in the pot with 600 ml of water, bring to a boil over high heat, cover, turn to medium heat and simmer for another 20 minutes; this is the second decoction +5. Finally, combine the second decoction with the sugar water while hot. When it's at 60-70℃, add the dried osmanthus (not above 80℃), cover and let cool, then refrigerate for at least 3 hours. +6. Remember to strain out the osmanthus before drinking. Sip it slowly like tea: icy cold on the teeth, sour enough to wake you up, just sweet enough, with a full and lingering flavor + +## Additional Notes + +It's even better after chilling in the refrigerator. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/sugared-coconut-slush.md b/en/dishes/drink/sugared-coconut-slush.md new file mode 100644 index 0000000000..9cd178b716 --- /dev/null +++ b/en/dishes/drink/sugared-coconut-slush.md @@ -0,0 +1,39 @@ +# How to Make Sugared Coconut Slush + +![Sugared coconut slush](../../../dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙-1.jpg) + +Sugared coconut slush is a quick cold drink full of tropical flair: sweet coconut aroma blends with the caramel notes of coarse brown sugar for a creamy, icy texture. Coconut water is rich in natural electrolytes and minerals for quick hydration, and coffee sugar adds carbohydrate energy. There's almost no barrier to entry: just freeze the coconut drink solid in advance and smash it into slush. No pressure for beginners. You need to start freezing more than 10 hours ahead, but the hands-on work takes only a few minutes, making it great as a leisurely afternoon treat. + +Estimated difficulty: ★ + +Estimated calories: 231 kcal + +## Ingredients and Tools + +- Bottled coconut drink (a bottle with a wider mouth is better) +- Coffee sugar (coarse yellow crystals) + +## Calculation + +The best portion size for slush usually depends on how fast it melts. 300g of slush made at -18 degrees usually lasts about 30 minutes at room temperature. + +Per portion: + +- Bottled coconut drink 500ml +- Coffee sugar 10g (two packets of Taikoo coffee sugar) +- Chopped nuts (optional) + +## Steps + +1. Pour out 200ml from a 500ml bottle of coconut drink and immediately screw the cap back on tightly. +2. Put the bottle in the freezer and freeze for more than 10 hours. +3. Take out the bottle. Once you've confirmed the coconut drink inside is completely frozen, smack it hard against a hard surface such as a wall corner, chair back or table corner. (Make sure the surface won't be damaged) +4. Once the frozen coconut drink has been smacked into a slush, open the cap and pour it out. +5. Sprinkle the coffee sugar or chopped nuts evenly over the slush. +6. Done + +## Additional Notes + +- In the steps above, the bottled coconut drink can be frozen in advance, but not for more than 7 days, or it may spoil. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/thai-iced-tea-chatramue.md b/en/dishes/drink/thai-iced-tea-chatramue.md new file mode 100644 index 0000000000..746347165a --- /dev/null +++ b/en/dishes/drink/thai-iced-tea-chatramue.md @@ -0,0 +1,45 @@ +# How to Make Thai Iced Tea (ChaTraMue) + +![Finished Thai iced tea](../../../dishes/drink/泰国手标红茶/泰国手标红茶.jpg) + +This is a classic milk tea from the streets of Thailand, made with ChaTraMue ("Number One Hand") tea: rich tea aroma, a creamy smooth texture, and sweet milkiness from condensed milk and milk. The combination of tea and milk provides a little protein and calcium, but it's high in sugar, best as a cooling, thirst-quenching drink. The steps are simple, but you need to strain the tea repeatedly and wait for a long chill; the whole process takes about 4 hours 20 minutes, and beginners can do it with a bit of patience. + +Estimated difficulty: ★★★ + +Estimated calories: 185 kcal + +## Ingredients and Tools + +- Water +- Tea powder +- Condensed milk +- White sugar +- Milk +- Kitchen scale +- Measuring container +- Hong Kong-style milk tea strainer bag + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Water (600cc) +- Tea powder (20g) +- White sugar (24g) +- Milk (18ml) +- Condensed milk (24g) + +## Steps + +1. Bring 600cc of water to a boil over high heat +2. Put 20g of tea powder in the strainer bag and pour the boiling water through the bag, straining it 20 times +3. Use the scale to weigh 24g of condensed milk, 24g of white sugar and 18ml of milk into a jug of at least 1000ml +4. Pour the strained tea into the jug and stir until the sugar dissolves +5. Put the jug in the refrigerator for at least 4 hours +6. You can add 6-8 ice cubes before drinking + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/whiskey-cola-bucket.md b/en/dishes/drink/whiskey-cola-bucket.md new file mode 100644 index 0000000000..22a81d7996 --- /dev/null +++ b/en/dishes/drink/whiskey-cola-bucket.md @@ -0,0 +1,51 @@ +# How to Make Whiskey Cola Bucket + +The cola bucket is a simple, easy-to-mix casual cocktail that's refreshing and sweet; the bubbles of the cola and the lemon juice nicely balance the strength of the whiskey, making it great for parties. It mainly provides energy, and the lemon adds vitamin C. The whole mixing process takes only 5 minutes, and beginners can make it easily. + +Estimated difficulty: ★★ + +Estimated calories: 450 kcal + +## Ingredients and Tools + +Ingredients + +- Bourbon whiskey +- Coca-Cola +- Ice cubes +- Lemon (optional, for better flavor) + +Tools + +- Manual citrus juicer + +## Calculation + +One glass, about 900 ml (including ice) + +- Whiskey 100 ml +- Coca-Cola 500 ml +- Lemon 1 +- Ice cubes 300 grams + +## Steps + +Preparing the lemon + +1. Cut the lemon in half (**with the knife perpendicular to the line between the lemon's two ends**), and cut one slice from one of the halves to set aside +2. Cut the lemon in half again, juice the 4 resulting lemon wedges with the juicer into a container, and set aside +3. Set the squeezed lemon wedges aside in a container + +Mixing + +1. Choose a glass; a large glass or tin bucket with a capacity of about 1 liter is recommended +2. Put the ice cubes and squeezed lemon wedges in the glass (arrange the lemon and ice however you like) +3. Pour in 15 ml of lemon juice (add more, or all of it, if you like it sour) +4. Slowly pour Coca-Cola down the side of the glass until it's 3/4 full (keep the ratio of cola to whiskey around 5:1) +5. Pour in whiskey until the glass is full + +## Additional Notes + +Because the ice and cola mask the taste of the whiskey, even people who can't hold their liquor can easily drink too much without noticing. Please mix it in a way that keeps you and the drinkers safe. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/drink/winter-melon-tea.md b/en/dishes/drink/winter-melon-tea.md new file mode 100644 index 0000000000..0e6a6d28e3 --- /dev/null +++ b/en/dishes/drink/winter-melon-tea.md @@ -0,0 +1,40 @@ +# How to Make Winter Melon Tea + +Winter melon tea is a refreshing traditional drink for beating the heat, sweet and mellow with the distinctive fresh aroma of winter melon; it's even better chilled. Winter melon itself is low in calories and high in water, and cooked down with rock sugar it replenishes energy and quenches thirst. It's not complicated, but beginners will need some patience. The whole process takes about 4 to 5 hours. + +Estimated difficulty: ★★ + +Estimated calories: 296 kcal + +## Ingredients and Tools + +- Winter melon +- Rock sugar +- Plastic wrap +- Strainer +- Large pot + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 4-5 people to drink. + +Per portion: + +- Winter melon 1000g +- Rock sugar 300g + +## Steps + +1. **Prepare the winter melon**: peel the winter melon, remove the seeds, and cut into small pieces (no larger than 4cm each). +2. **Add rock sugar**: add the rock sugar to the winter melon, mix well, cover with plastic wrap and refrigerate for at least 2 hours. +3. **Cook the winter melon**: by now the melon has released a lot of liquid. Pour it all into a pot and bring to a boil over high heat, then turn to medium-low and simmer slowly for 1~2 hours, stirring often to prevent burning. +4. **Strain the winter melon tea**: strain the cooked tea through the strainer, removing the melon pieces and keeping only the liquid. +5. **Cool**: let the tea cool, pour it into a clean container, and refrigerate. +6. **Enjoy**: the finished tea is a concentrate. Dilute with water or other drinks to your liking; it's good hot or cold. + +## Additional Notes + +- **Adjusting the taste**: adjust the amount of rock sugar to reach your preferred sweetness. +- **Storage**: keep refrigerated and drink within 1 week. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/anhui-style-red-braised-pork.md b/en/dishes/meat_dish/anhui-style-red-braised-pork.md new file mode 100644 index 0000000000..1ef7583eb1 --- /dev/null +++ b/en/dishes/meat_dish/anhui-style-red-braised-pork.md @@ -0,0 +1,60 @@ +# How to Make Anhui-Style Red-Braised Pork + +Anhui-style red-braised pork is a classic Huizhou home-style dish, glossy red and rich without being greasy, soft yet bouncy, with savory and sweet flavors blended together. Made mainly from pork belly, it's rich in high-quality protein and fat and provides plenty of energy. Cooking it requires mastering the caramel and the heat, which is a little challenging. It takes about 45 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 3847 kcal + +## Ingredients and Tools + +* Pork belly +* Granulated sugar +* Cooking oil +* Light soy sauce +* Oyster sauce +* Dark soy sauce +* Ginger slices +* Garlic +* Cooking wine +* Green onion +* Five-spice powder +* Salt + +## Calculation + +Per portion: + +* Pork belly 300 g +* Granulated sugar 100 g +* Cooking oil 200 g +* Light soy sauce 10 ml +* Oyster sauce 5 ml +* Dark soy sauce 5 ml +* Ginger 2 slices +* Garlic 3 cloves +* Cooking wine 100 ml +* Green onion 1 stalk +* Five-spice powder 10 g +* Salt 10 g + +## Steps + +1. Cut the pork belly into 2-3 cm pieces +2. Add 150 ml of cooking oil to the wok, add the pork belly and fry for 2 minutes, then add the salt and stir-fry the pork; after 2 minutes, take it out +3. Add 50 ml of cooking oil to the wok, add the sugar, and stir until it turns coffee-colored +4. Add the pork belly and stir-fry for 30 s, then add the ginger slices and garlic and stir-fry for 30 s +5. Add the cooking wine, five-spice powder and green onion, add water to cover the pork, cover, and cook for 10 minutes +6. Add the light soy sauce, dark soy sauce and oyster sauce and cook over medium heat for 20 minutes +7. Remove the lid, reduce the sauce over high heat, and plate + +![Anhui-style red-braised pork - preview image 1](../../../dishes/meat_dish/徽派红烧肉/1.jpeg) +![Anhui-style red-braised pork - preview image 2](../../../dishes/meat_dish/徽派红烧肉/2.jpeg) + +## Additional Notes + +* Use the whole green onion; no need to chop it +* The purpose of adding salt in step 2 is to lock in the fat of the pork belly +* While making this, some of the pork was boiled first and cooked together with the unboiled pork in later steps; the unboiled pork turned out bouncier + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/ants-climbing-a-tree.md b/en/dishes/meat_dish/ants-climbing-a-tree.md new file mode 100644 index 0000000000..415d4d9253 --- /dev/null +++ b/en/dishes/meat_dish/ants-climbing-a-tree.md @@ -0,0 +1,55 @@ +# How to Make Ants Climbing a Tree + +Ants climbing a tree (mayi shang shu) is a classic Sichuan home-style dish: savory and slightly spicy, with soft, slippery glass noodles that soak up the sauce and tender, fragrant minced meat. Made mainly from sweet potato glass noodles and minced meat, it's rich in carbohydrates and protein for a quick energy boost. The difficulty is medium and the steps are clear, so it's fairly beginner-friendly. It takes about 20 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 791 kcal + +## Ingredients and Tools + +- Sweet potato glass noodles +- Minced pork (or minced beef) +- Pixian doubanjiang (chili bean paste) +- Light soy sauce +- Dark soy sauce +- Cooking oil +- Minced garlic, minced ginger +- Green onion (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Sweet potato glass noodles 80g (dry weight) +- Minced pork 150g +- Pixian doubanjiang 15g +- Light soy sauce 10ml +- Dark soy sauce 5ml +- Cooking oil 10ml +- Minced garlic 10g +- Minced ginger 5g +- Water 300ml (for cooking the noodles) + +## Steps + +1. Soak the sweet potato glass noodles in advance for 20 minutes until soft. Set aside +2. Mince the garlic and ginger separately. Set aside +3. Heat the wok, add 10ml of cooking oil, and fry the minced garlic and ginger until fragrant +4. Add the minced pork and stir-fry until **the meat turns white and releases a little fat** +5. Add the Pixian doubanjiang and stir-fry until **the oil turns red** +6. Add the light soy sauce and dark soy sauce and stir-fry evenly +7. Pour in 300ml of water and bring to a boil +8. Add the soaked, drained noodles, gently moving them with chopsticks to keep them from sticking together +9. Cook over medium-low heat for about 5 minutes, until the noodles have **completely absorbed the liquid** and look slightly dry +10. Sprinkle with chopped green onion to taste, turn off the heat, and plate + +## Additional Notes + +- Don't cook the noodles too long; they break easily and the texture suffers. If cooking longer, use less liquid +- Pixian doubanjiang is quite salty, so you can reduce the light soy sauce to taste +- Adding 0.5g of ground white pepper improves the flavor + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/bacon-mac-and-cheese.md b/en/dishes/meat_dish/bacon-mac-and-cheese.md new file mode 100644 index 0000000000..94f5478be3 --- /dev/null +++ b/en/dishes/meat_dish/bacon-mac-and-cheese.md @@ -0,0 +1,62 @@ +# How to Make Bacon Mac and Cheese + +![Baked version](../../../dishes/meat_dish/奶酪培根通心粉/oven.jpg) +![Non-baked version](../../../dishes/meat_dish/奶酪培根通心粉/onepot.png) + +Bacon mac and cheese is a classic American home-style dish: rich and creamy, with cheese coating springy macaroni and crispy bacon for savory satisfaction. It's rich in protein and calcium, but high in calories and fat, so enjoy it occasionally. It takes some patience; mastering a basic white sauce and the heat is a bit challenging for beginners, so the overall difficulty is medium. Without baking it's on the table in about 30 minutes; if you bake it, you need extra time to preheat and bake, about 1 hour in total. + +Estimated difficulty: ★★★ + +Estimated calories: 728 kcal + +## Ingredients and Tools + +- Macaroni +- Cheese +- Meat +- Onion +- Butter +- Flour +- Milk +- Garlic + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +- Macaroni 100-125g +- Cheese 40-55g, plus an extra 25g in strips if baking +- Bacon or other meat 100-125g +- Onion 25g-40g, chopped +- Butter 15g +- Flour 10g +- Milk 125ml +- Garlic half a clove, minced + +## Steps + +1. Grate the cheese +2. Cut the onion into strips +3. Boil the macaroni in lightly salted water for 6 minutes +4. **Medium heat** +5. Put the butter in the pan and wait for it to melt +6. Add the onion +7. When the onion has softened, add the garlic +8. When the garlic is fragrant, add the meat and wait 5 seconds +9. **Low heat** +10. Add the milk in four additions, stirring for 5 seconds after each before adding the next +11. Add the flour and stir thoroughly +12. Add the cheese and stir until smooth +13. Stir the macaroni into the cheese sauce +14. If you're not baking it, it's ready to eat +15. **Baking:** +16. Preheat the oven to 180°C +17. Spread the extra cheese over the macaroni +18. Once the oven has reached 180°C, put the macaroni in +19. Bake until golden on top, about 24 minutes + +## Additional Notes + +This dish is extremely unhealthy, with about 1300 kcal and 80g of fat. Don't eat it often. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/beef-stewed-with-tomatoes-and-potatoes.md b/en/dishes/meat_dish/beef-stewed-with-tomatoes-and-potatoes.md new file mode 100644 index 0000000000..e56d41b141 --- /dev/null +++ b/en/dishes/meat_dish/beef-stewed-with-tomatoes-and-potatoes.md @@ -0,0 +1,83 @@ +# How to Make Beef Stewed with Tomatoes and Potatoes + +![Beef stewed with tomatoes and potatoes - preview image 1](../../../dishes/meat_dish/西红柿土豆炖牛肉/abaaba_1.png) + +A home-style stew that's sweet, tangy and appetizing, with a rich sauce, tender beef and creamy potatoes. Beef provides high-quality protein, tomatoes are rich in lycopene, and with potatoes and onion it's nutritionally balanced. It's simple with no complicated techniques, so beginners can make it easily. It takes about 1 to 1.5 hours from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 827 kcal + +## Ingredients and Tools + +- Beef +- Aromatics +- Green onion +- Ginger +- Cooking wine +- Sichuan peppercorns +- Star anise +- Bay leaves +- White sugar or rock sugar +- Soy sauce (optional) +- Dark soy sauce +- Ground black pepper (or ground white pepper) +- Potatoes +- Tomatoes +- Onion + +## Calculation + +- Beef 500-700g +- Aromatics + - Green onion 1 stalk, ginger 4 slices, cooking wine + - Sichuan peppercorns 3g + - Star anise one (or half) + - Bay leaves 2 + - Oil 15ml (if using beef brisket, you can reduce to 10ml to taste) +- Seasonings + - White sugar or rock sugar + - Soy sauce (Qianhe naturally brewed light soy sauce, no additives), dark soy sauce + - Ground black pepper (white is fine too) 2g +- Potatoes 2-3 (to taste, as many as fit in the pot) +- Tomatoes, 2-3 medium, about fist-sized +- Onion 1, a bit bigger than a fist + +## Steps + +1. Prep: + + - Peel the potatoes and cut into large 5cm chunks. Set aside + - Score a cross on the tomatoes, blanch in boiling water and peel, remove the core, and cut into 3cm pieces. Set aside + - Chop 4g of the green onion, and break the rest into 5-8cm segments + - Soak the beef in cold water for half an hour to draw out the blood, or put it in cold water and boil until the surface turns white, then take it out, skimming off the foam along the way + - Dice the onion into 0.5-1cm pieces + +2. Cooking + + - Use medium heat throughout + - Put the beef in the pressure cooker with cold water to cover, add the green onion segments, ginger slices and 20g of cooking wine, and cook for 20 minutes once it reaches pressure + - Take out the beef and cut into large 5cm chunks. Pick out the ginger, and pour the broth into a large bowl for braising later + - Add the oil, and at 4/10 to 5/10 heat, add the Sichuan peppercorns, star anise and bay leaves. Once fragrant and before they burn, pick them out and discard + - Add the beef, green onion and ginger and stir-fry until fragrant. It doesn't matter how long; if it looks like it's about to burn, add 10ml of broth (same below) + - Once fragrant, add 15ml of light soy sauce, 15ml of cooking wine, the pepper, and 5-10g of tomato paste, ketchup or a can of tomatoes, then add the onion and stir-fry until translucent + - (Optional) Add a tiny bit of salt so the onion releases water and doesn't burn easily; don't add too much, you'll season later + - Add the tomatoes and stir-fry until they break down and soften, then pour in the rest of the broth + +3. Braising + + - Bring to a boil over medium heat, then use low heat the rest of the way + - Add the potatoes and season 30-40 minutes before the end + - Add sugar and salt to taste, tasting as you go, until it's right + - When a chopstick pokes through the beef easily, it's done! + +## Additional Notes + +- Make sure the broth is warm when you add it during braising +- Don't cover the pot while braising, or the potatoes will fall apart +- Stir occasionally while braising to keep the bottom from burning +- It tastes even better braised in a clay pot. You can stir-fry in the wok and then transfer to a braising pot; if using a clay pot, don't use high heat before it comes to a boil, to avoid cracking it +- Don't use too much soy sauce in total; the sauce gets saltier as it reduces. It's fine if it's a little bland while still thin, and you can add more soy sauce during braising if needed +- Don't use chicken bouillon or MSG; they mask the natural savoriness of the beef + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/beef-with-hot-green-peppers.md b/en/dishes/meat_dish/beef-with-hot-green-peppers.md new file mode 100644 index 0000000000..8c4835b88b --- /dev/null +++ b/en/dishes/meat_dish/beef-with-hot-green-peppers.md @@ -0,0 +1,58 @@ +# How to Make Beef with Hot Green Peppers + +A home-style stir-fry that's savory and slightly spicy, with tender, well-seasoned beef and crisp, refreshing hot green peppers. Beef provides high-quality protein and iron, and the peppers are rich in vitamin C, a nutritionally balanced combination. Marinating takes some patience, but the steps are clear, beginners can handle it, and the difficulty is moderate. It takes about 1 hour from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 449 kcal + +## Ingredients and Tools + +* Beef +* Green onion, ginger, garlic +* Hot green peppers +* Soy sauce +* Salt +* Sugar + +## Calculation + +* Beef: 250 g/person +* Green onion: 0.5 stalk/person +* Ginger: 1 piece/person +* Salt: 3 g/person +* Sugar: 1.5 g/person +* Soy sauce: 9 ml/person + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Preparing the Vegetables + +1. Mince the garlic into a paste +2. Cut the green onion into segments +3. Slice the ginger +4. Cut the hot peppers into segments + +### Preparing the Beef + +1. Put the beef in a bowl +2. Add the ginger, salt, soy sauce and sugar and marinate for 30-40 minutes +3. You can remove the ginger after marinating + +### Cooking + +1. Put cold oil in the wok and heat until the occasional bubble appears +2. Add the minced garlic +3. When the garlic turns golden, add the hot peppers +4. When the pepper skins wrinkle slightly, add the marinated beef and stir-fry +5. Before the beef is cooked through, add the green onion and keep stir-frying +6. Stir-fry until the beef is cooked, then turn off the heat and serve + +## Additional Notes + +* You can add baking soda to the marinade to make the beef more tender, in a beef-to-baking-soda ratio of 500g : 3g. +* Cooking wine can replace the ginger slices in the marinade, at 3 g/person + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/beer-duck.md b/en/dishes/meat_dish/beer-duck.md new file mode 100644 index 0000000000..607ee5e2e8 --- /dev/null +++ b/en/dishes/meat_dish/beer-duck.md @@ -0,0 +1,62 @@ +# How to Make Beer Duck + +![Finished beer duck](../../../dishes/meat_dish/啤酒鸭/啤酒鸭.jpg) + +This is a home-style dish with a distinctive flavor: the duck is savory and tender with a light beer aroma, warming without being heavy, fragrant without being greasy. Duck is rich in protein, and beer removes gaminess and adds aroma, making the combination especially flavorful. It's beginner-friendly and takes about 1 hour from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 170 kcal + +## Ingredients and Tools + +- Duck +- Beer +- Light soy sauce +- Dark soy sauce +- Ginger +- Garlic +- Rock sugar +- Dried chili peppers +- Cooking wine +- Salt +- Chicken bouillon powder +- Cloves +- Star anise +- Bay leaves +- Doubanjiang (chili bean paste) + +## Calculation + +Per portion: + +- Half a duck (about 1kg) +- Beer 800ml +- Light soy sauce 10-15ml +- Dark soy sauce 5-10ml +- Ginger 5 slices +- Garlic 12 cloves +- Rock sugar 10g +- Dried chili peppers 5 +- Cooking wine 30ml +- Salt 8g +- Chicken bouillon powder 5g +- Cloves 4 +- Star anise 3 +- Bay leaves 3 +- Doubanjiang 20g + +## Steps + +1. Cut the duck into 3 cm pieces. Put the duck in a pot of cold water with ginger slices and cooking wine and blanch it once, then take it out, drain and set aside. +2. Heat the wok, add about 100ml of cooking oil, and once the oil is very hot over high heat, add the duck and stir-fry until browned. +3. When the duck has completely changed color (visibly whitened), push it to one side of the wok, add the doubanjiang and sugar, and stir-fry over low heat until fragrant and caramelized. +4. Add the cloves, star anise, bay leaves, dried chilies, light soy sauce, dark soy sauce and garlic and stir-fry until fragrant. +5. Pour in beer to cover the duck, add the salt and chicken bouillon powder, then braise the duck over medium heat for 30 minutes (if your teeth aren't great, braise for another 5 minutes). +6. Plate and serve. + +## Additional Notes + +- There must be enough beer to cover all the duck, and a light, crisp beer is best. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/birds-eye-chili-pork-stir-fry.md b/en/dishes/meat_dish/birds-eye-chili-pork-stir-fry.md new file mode 100644 index 0000000000..bb86dfe167 --- /dev/null +++ b/en/dishes/meat_dish/birds-eye-chili-pork-stir-fry.md @@ -0,0 +1,49 @@ +# How to Make Bird's Eye Chili Pork Stir-fry + +Bird's eye chili pork stir-fry is spicy and satisfying, a typical southwestern Chinese dish that goes great with rice: the tenderness of the pork paired with the sharp heat of bird's eye chilies really stimulates the appetite. Pork is rich in protein and fat, and chilies provide plenty of vitamin C and boost the appetite. You need to master frying the aromatics and the heat, but the steps are clear and beginners can pick it up easily. It takes about 25 minutes. Note: this dish is very spicy, not recommended for people who prefer mild food. + +Estimated difficulty: ★★★ + +Estimated calories: 620 kcal + +## Ingredients and Tools + +* Bird's eye chili +* Peanut oil +* Pork belly / lean pork +* Salt +* Light soy sauce +* Oyster sauce +* Garlic +* Ginger +* Doubanjiang (chili bean paste) +* Chicken bouillon powder +* White sugar + +## Calculation + +Per portion: + +- Bird's eye chilies 20, adjust to taste +- Peanut oil 20ml +- Pork belly / lean pork 200g +- Salt 1-2g +- Light soy sauce 10ml +- Oyster sauce 10ml +- Ginger and garlic 50g +- Doubanjiang 10g, adjust to taste +- Chicken bouillon powder 10g +- White sugar 5g + +## Steps + +1. Wash the bird's eye chilies and cut them on the diagonal into fairly large pieces +2. Cut the pork into strips or slices as you prefer, add the seasonings (light soy sauce, oyster sauce, salt) and marinate for 5 minutes +3. Heat the wok, add oil, stir-fry the pork first and take it out +4. Fry the ginger and garlic until fragrant, add the doubanjiang and stir-fry, add the cut chilies, then add the pork back, stir-fry briefly, and add a little light soy sauce, chicken bouillon, salt and sugar and stir-fry + +## Additional Notes + +**Adjust the seasonings to your liking. You can also add dark soy sauce; it makes it more fragrant!** + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/black-pepper-beef.md b/en/dishes/meat_dish/black-pepper-beef.md new file mode 100644 index 0000000000..3b60c7530b --- /dev/null +++ b/en/dishes/meat_dish/black-pepper-beef.md @@ -0,0 +1,57 @@ +# How to Make Black Pepper Beef + +![Finished black pepper beef](../../../dishes/meat_dish/黑椒牛柳/黑椒牛柳.jpg) + +Black pepper beef is a hugely popular home-style stir-fry with a strong black pepper flavor and tender beef strips, paired with sweet, crisp onion and bell peppers—a balance of meat and vegetables that suits all ages. Beef is rich in high-quality protein and iron, and bell peppers and onion add various vitamins. This dish is very beginner-friendly and is usually done within an hour from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 216 kcal + +## Ingredients and Tools + +- Beef (beef tenderloin or steak) +- Onion +- Bell pepper (red/yellow) +- Starch +- Black pepper (ground) +- Black pepper marinade +- Salt +- Peanut oil + +Note: the ground pepper and the marinade can substitute for each other; for exact amounts, follow the instructions on the package you bought. + +A non-stick pan is recommended. + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-3 people. + +Total: + +- Beef = portions * 100 grams (adjust to the diners' appetites and your pan size) +- Onion = portions * 1/12 (i.e. about 1/4 for 3 people) +- Bell pepper = portions * 1/12 (i.e. about 1/4 for 3 people) +- Salt = portions * 1 gram +- Starch = portions * 3 grams +- Black pepper marinade = marinate in proportion according to the product instructions +- Ground black pepper = portions * 1 gram (in practice, just sprinkle) +- Peanut oil = portions * 10ml (in practice the amount of oil varies with the amount of food; if you change the amount of beef, adjust proportionally) + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Cut the beef into strips, preferably no longer than 8 cm, about 5-10 mm thick and about 1 cm wide (not strict) +2. Marinate the beef with the marinade, mix evenly and let it rest. Follow the product instructions for amount and time; you can marinate longer but not shorter. +3. If using a liquid marinade, sprinkle a layer of ground black pepper three minutes before the end of marinating, then add the starch, mix evenly again, and let rest for 20 minutes. +4. Turn on the heat, heat the wok, and add the peanut oil. +5. When you see a wisp of smoke from the oil, add the beef and stir-fry. +6. On medium-high heat, stir-fry for 2 minutes until the outside of the beef changes color (i.e. no obvious blood color; any parts with blood color haven't been stir-fried enough) (watch out for spattering oil here). +7. Add the onion and bell pepper and stir-fry for 2 minutes. +8. Add the salt, sprinkle on another portion of ground black pepper, and stir-fry for 30 seconds until evenly mixed. +9. When the onion has softened, turn off the heat and plate. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/boneless-chicken-feet-salad.md b/en/dishes/meat_dish/boneless-chicken-feet-salad.md new file mode 100644 index 0000000000..4d11d7fd44 --- /dev/null +++ b/en/dishes/meat_dish/boneless-chicken-feet-salad.md @@ -0,0 +1,89 @@ +# How to Make Boneless Chicken Feet Salad + +![Finished boneless chicken feet](../../../dishes/meat_dish/无骨鸡爪/无骨鸡爪.jpg) +Tangy, spicy and appetizing with a springy texture, this is a home-style cold snack. Chicken feet are rich in collagen, which is good for the skin. Deboning is tedious and laborious, so the difficulty is high and it's not ideal for beginners. The whole process takes about 8 hours 15 minutes. + +Estimated difficulty: ★★★★★ + +Estimated calories: 815 kcal + +## Ingredients and Tools + +- Chicken feet +- Ginger +- Cooking wine +- Scallion (large, Chinese leek-type) +- Garlic +- Bird's eye chili +- Onion +- Light soy sauce +- Oyster sauce +- Black vinegar (Shanxi aged vinegar recommended) +- White sugar +- Salt +- Sichuan pepper oil +- Cilantro +- Lemon + +## Calculation + +One portion is just enough for 2-3 people. + +- Chicken feet 1kg +- Ginger 4 slices +- Cooking wine 65g +- Scallion 3 segments (5cm each) +- Garlic 10 cloves +- Bird's eye chili: 4 for mild, 6 for medium, 12 for hot (hot recommended) +- Onion (half) +- Light soy sauce 75g = 15g * 5 +- Oyster sauce 30g = 15g * 2 +- Black vinegar (aged vinegar recommended) 50g +- White sugar 10g +- Salt 3g +- Sichuan pepper oil 10ml +- Cilantro 3 stalks +- Lemons 2 (adjust the sourness one lemon at a time) + +## Steps + +### Preparing the Chicken Feet + +1. Use scissors / a knife to cut off all the claw parts of the chicken feet, **including the meat and bone under the claws, so no claw is left at all** +2. Rinse them clean with water and set aside +3. Put the `chicken feet` in a large pot to remove the gamy smell +4. Add the `scallion`, `cooking wine` and `ginger` +5. Add water to cover the `chicken feet` +6. Bring to a boil over high heat **(you can skim off the foam along the way)** +7. Once the water boils **(100 degrees, boiling)**, wait 10 minutes +8. Turn off the heat, take them out, drain, rinse clean, and put them in a basin + +### Deboning + +This step can be skipped; it takes about 2 hours + +1. Put them in the refrigerator **freezer** for 20 minutes +2. Move them all to the non-freezer part of the refrigerator, and take them out in batches **(10 per batch)** to debone +3. Starting from the tip of each toe, slit every toe open with a knife **down to the back of the foot** +4. Then slit from the back of the foot all the way down the leg +5. Bend each toe joint **like cracking your knuckles** +6. Hold the tip of each toe and push inward, doing the same for every toe, first pushing to the palm/back of the foot +7. Once the skin has come off every toe, push from the palm down toward the leg until the whole thing comes off +8. Put them in a bowl and set aside + +### Mixing the Marinade + +1. Chop the `bird's eye chilies` into evenly sized small pieces +2. Chop the `garlic`, `onion` and `cilantro` +3. Cut the `lemons` in half and squeeze the juice into the container with the chicken feet +4. Pour `all` the seasonings into the container with the chicken feet, along with the `bird's eye chilies`, `garlic`, `onion` and `cilantro` +5. Mix evenly by hand +6. Put in the refrigerator overnight (6 hours) +7. Once mixed, put everything in with the prepared chicken feet + +## Additional Notes + +- While cooking, watch the water level as it boils. If it drops below 3/4 of the ingredients, add hot water to cover them. +- Chicken feet deboning tutorial: [bili_89324373958](https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/braised-noodles-with-lamb-ribs.md b/en/dishes/meat_dish/braised-noodles-with-lamb-ribs.md new file mode 100644 index 0000000000..b879a2b15e --- /dev/null +++ b/en/dishes/meat_dish/braised-noodles-with-lamb-ribs.md @@ -0,0 +1,63 @@ +# How to Make Braised Noodles with Lamb Ribs + +![Braised noodles with lamb ribs](../../../dishes/meat_dish/羊排焖面/羊排焖面.jpg) +Braised noodles with lamb ribs is a hearty northern Chinese home-style dish with a rich meaty aroma and chewy noodles: the lamb ribs are tender and the wide noodles soak up the sauce, making every bite satisfying. With meat, noodles and vegetables, one meal covers the protein, carbohydrates and fat your body needs. You need to braise the lamb ribs first and then make and braise the noodles, so there are a few more steps, better suited to people with some cooking experience. It takes about an hour and a half in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 1616 kcal + +## Ingredients and Tools + +- Skin-on lamb ribs +- Green peppers +- Sweet peppers +- Green peppers +- Scallion (large, Chinese leek-type) +- Sichuan peppercorns +- Dried chili peppers +- Ginger +- Granulated sugar +- Dark soy sauce + +## Calculation + +1 serving * 2 meals = 2 servings + +- Skin-on lamb ribs 500g +- Green peppers and sweet peppers, 2 each + +## Steps + +1. Put the lamb in cold water and blanch it. When the water boils, skim off the blood foam and take out the lamb. +2. Slice the ginger (4 slices) and put it in a bowl with the dried chilies and Sichuan peppercorns. +3. Add oil to the wok (a bit more is fine). +4. When the oil is hot, add the sugar and stir-fry the lamb until caramelized. +5. Once the lamb's moisture has been fried off, add salt, dark soy sauce and the prepared seasonings. +6. Add water to cover the lamb, bring to a boil over high heat, keep boiling for 10 minutes, then braise over low heat for 30 minutes. +7. Meanwhile, you can make the dough. The amounts and method are explained in the Additional Notes *(Note 1). +8. Add the green peppers, sweet peppers, scallion and dough sheets and stir-fry. +9. Once evenly mixed, serve. + +*Note 1: you can use store-bought noodles instead, but try to choose wide noodles. + +## Additional Notes + +(Dough mini-guide: ingredients) + +- All-purpose flour 300 g +- Salt 3 g +- Water 180 ml + +(Dough mini-guide: method) + +- Mix the dry ingredients evenly, add water while mixing and stirring, then knead the dough until smooth +- Let the dough rest (10 minutes) +- Knead again until smooth +- Let it rest (5 minutes) +- Roll the dough into a log and cut it into 6 to 8 small pieces +- Brush with oil and wait 5 minutes +- Roll each piece out into a sheet +- Add to the wok and braise for 4 minutes (one sheet at a time) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/braised-pork-ribs-with-potatoes.md b/en/dishes/meat_dish/braised-pork-ribs-with-potatoes.md new file mode 100644 index 0000000000..fdaf3fecac --- /dev/null +++ b/en/dishes/meat_dish/braised-pork-ribs-with-potatoes.md @@ -0,0 +1,85 @@ +# How to Make Braised Pork Ribs with Potatoes + +The ribs are so tender they fall off the bone, the potatoes are soft and full of flavor, and the sauce is rich, savory, slightly sweet and slightly spicy—a typical northern Chinese home-style braise. It's rich in protein, calcium and carbohydrates for balanced nutrition. It's a bit demanding, as you need to master the caramel color and the heat, but the steps are clear and beginners can give it a try. It takes about 1.5 hours in total. + +Estimated difficulty: ★★★ + +Estimated calories: 991 kcal + +## Ingredients and Tools + +* Pork spare ribs +* Potatoes +* Ginger +* Green onion +* Cooking wine +* White sugar +* Dried chili peppers +* Star anise +* Sichuan peppercorns +* Cassia bark +* Light soy sauce +* Dark soy sauce +* Oyster sauce +* Soybean paste +* Salt +* Cooking oil + +## Calculation + +Note: the parameters below are a precise configuration for a standard 2-3 servings. + +* Pork spare ribs = 750g +* Potatoes = 300g +* Ginger = 30g (split into two: 15g for blanching, 15g for stir-frying) +* Green onion = 25g (split into two: 15g tied in a knot, 10g chopped) +* Cooking wine = 25ml (split into two: 15ml for blanching, 10ml for stir-frying) +* White sugar = 10g +* Dried chili peppers = 5g +* Star anise = 1g (about 1-2) +* Sichuan peppercorns = 1g (about 10) +* Cassia bark = 1g (one small piece) +* Light soy sauce = 10ml +* Dark soy sauce = 5ml +* Oyster sauce = 5ml +* Soybean paste = 5g +* Salt = 3g (for seasoning at the end while reducing) +* Boiling water = 700ml +* Cooking oil = 20ml + +## Steps + +### Preprocessing: Cutting Ingredients and Preventing Oxidation + +1. **Potatoes:** peel 300g of potatoes and roll-cut them into irregular chunks. **Put them in a bowl of water immediately after cutting** to keep out oxygen and prevent the surfaces from oxidizing and darkening. Set aside. +2. **Green onion and ginger:** slice all 30g of ginger into thin slices (split into two portions of 15g). Prepare the 25g of green onion: tie 15g into a knot and finely chop the remaining 10g. Set aside. + +### Preprocessing: Packaging Seasonings and Async Tasks + +1. **Package the sauce bowl (one-click call):** in a small bowl, add 10ml of light soy sauce, 5ml of dark soy sauce, 5ml of oyster sauce and 5ml of soybean paste in order, stir thoroughly, and place within easy reach of the stove. +2. **Package the spice dish (one-click call):** on a small dish, put 5g of dried chilies, 1g of star anise (about 1-2), 1g of Sichuan peppercorns (about 10), 1g of cassia bark (one small piece), and the 15g of ginger slices you just cut. Set aside. +3. **Start the async water job:** switch on the electric kettle and start boiling 700ml of water. (So the boiling water is ready just as the stir-frying finishes.) + +### Initial Processing: Blanching and Drying the Ribs + +1. **Cold-water blanching:** put the 750g of ribs in cold water with the 15g green onion knot, 15g of ginger slices and 15ml of cooking wine. Bring to a boil over high heat, then keep boiling for 2 minutes to force out the blood foam. +2. **Wash hot, not cold:** take out the ribs and **you must use hot water** to wash the remaining foam off the surface (cold water makes the meat contract sharply and toughen). +3. **Absolute dehydration (anti-spatter):** the washed ribs **must be thoroughly patted dry with paper towels**, then plated and set beside the wok (to prevent violent spattering when they go into the hot caramel later). + +### Core Stir-fry: Caramel Color and Aromatics (High-Concurrency Phase) + +1. **Make the caramel color:** heat the wok, add 20ml of cooking oil. Add 10g of white sugar and stir constantly over medium-low heat until the sugar has completely melted, bubbles, and turns a reddish-brown caramel color. +2. **Color and sear:** quickly add the 750g of thoroughly dried ribs and stir-fry over medium-high heat. Sear for about 2-3 minutes until the ribs are lightly golden on both sides and evenly coated in caramel. +3. **One-click aromatics:** clear a small space in the wok and **pour in the [spice dish] directly**. Fry in the hot oil at the bottom of the wok for about 10 seconds to bring out the fat-soluble aromas of the spices. +4. **One-click seasoning:** drizzle the remaining 10ml of cooking wine around the edge of the hot wok for "wok aroma". Immediately **pour in the [sauce bowl] directly** and stir-fry for about 30 seconds, so the sauce fully coats the ribs and releases a rich savory aroma. + +### Braising and Reducing: Glazing and Serving + +1. **Add water and braise:** the kettle has now boiled; add the 700ml of boiling water (enough to cover the ribs) and bring to a boil over high heat. Then cover and braise over low heat for 40 minutes. +2. **Add the potatoes:** after 40 minutes, remove the lid, drain the 300g of potatoes from their water, and add them to the wok. Cover again and keep braising over low heat for 15-20 minutes, until a chopstick easily pierces the potato chunks. +3. **Season and reduce:** remove the lid and add 3g of salt (taste the sauce now and adjust to taste). Turn to high heat and toss to reduce the sauce, about 3-5 minutes, until the sauce is thick and evenly coats the ribs and potatoes. Turn off the heat. +4. **Garnish and serve:** plate, and sprinkle the 10g of chopped green onion evenly on top as a UI decoration. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/butter-chicken.md b/en/dishes/meat_dish/butter-chicken.md new file mode 100644 index 0000000000..a0aa36bc89 --- /dev/null +++ b/en/dishes/meat_dish/butter-chicken.md @@ -0,0 +1,115 @@ +# How to Make Butter Chicken + +This is a classic curry dish from India: boneless chicken thighs are first roasted and then simmered in a sauce of tomatoes, butter and cream, giving a rich, silky, sweet-tangy, mildly spicy dish with a distinctive blend of spices. Chicken, yogurt and cashews provide plenty of protein and healthy fats, and tomatoes and spices add some vitamins and antioxidants. It's somewhat challenging, requiring control of heat and balance of spices, and including marinating it takes about 1 hour 45 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 641 kcal + +## Ingredients and Tools + +- Chicken thighs (boneless) +- Yogurt +- Butter +- Heavy cream +- Tomatoes +- Onion +- Ginger +- Garlic +- Cashews (for thickening) +- Turmeric powder +- Red chili powder (Kashmiri red chili powder is best: deep red but not very hot) +- Garam masala +- Ground coriander +- Ground cumin +- Cardamom powder +- Dried fenugreek leaves (kasuri methi) — optional but strongly recommended +- Sugar +- Salt +- Cooking oil +- Wok +- Blender / food processor + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 3-4 people. + +Per portion: + +**For marinating the chicken:** + +- Chicken thighs 500g (boneless, cut into large pieces) +- Yogurt 80ml +- Ginger 10g, grated +- Garlic 4 cloves (about 12g), grated +- Red chili powder 5g +- Turmeric powder 3g +- Salt 3g +- Lemon juice 15ml +- Cooking oil 15ml + +**For the sauce:** + +- Tomatoes 5 (about 500g), cut into chunks +- Onion 1 (about 100g), cut into chunks +- Cashews 30g +- Ginger 10g +- Garlic 4 cloves +- Butter 50g +- Heavy cream 100ml +- Red chili powder 5g (Kashmiri is best) +- Ground coriander 5g +- Ground cumin 3g +- Garam masala 3g +- Cardamom powder 2g +- Dried fenugreek leaves 3g (crushed by hand) +- Sugar 10g +- Salt 5g +- Water 100ml + +## Steps + +### Marinating the Chicken (1 Hour Ahead) + +1. In a large bowl, mix the yogurt, grated ginger, grated garlic, red chili powder, turmeric, salt and lemon juice +2. Add the chicken pieces and coat thoroughly in the marinade +3. Cover with plastic wrap and marinate in the refrigerator for **at least 1 hour** + +### Searing the Chicken + +1. Pour 15ml of cooking oil into a frying pan and heat over high heat +2. Put the marinated chicken pieces in the pan (don't pour in the marinade) +3. Sear over high heat until *golden brown on both sides* (about 3 minutes per side); the chicken doesn't need to be fully cooked +4. Take out and set aside + +### Making the Sauce Base + +1. In a pot, put the tomato chunks, onion chunks, cashews, ginger, garlic and 100ml of water +2. Bring to a boil over high heat, then turn to medium and **cook for 15 minutes**, until *everything is completely soft* +3. Let cool slightly, then blend into a *smooth, silky purée* +4. Strain through a sieve to remove the solids, giving a smooth sauce. Set aside + +### Simmering + +1. Put 50g of butter in the wok and melt over medium heat +2. Pour in the strained tomato sauce +3. Add 5g of red chili powder, 5g of ground coriander, 3g of ground cumin and 5g of salt +4. Stir-fry for **3-5 minutes**, until *the sauce darkens and oil rises to the surface* +5. Add the seared chicken and mix evenly +6. Add 10g of sugar (to balance the tomatoes' acidity) and stir +7. Pour in 100ml of heavy cream and stir well +8. Simmer over low heat for **10-12 minutes**, until the chicken is fully cooked and has absorbed the sauce +9. Add 3g of garam masala and 2g of cardamom powder +10. Sprinkle in 3g of dried fenugreek leaves (crush them by hand as you add them) +11. Stir well and turn off the heat +12. Plate, and drizzle with a little extra cream as garnish if you like + +## Additional Notes + +- Dried fenugreek leaves (kasuri methi) are the key ingredient for this dish's unique flavor, giving it a special herbal aroma. You can buy them at Indian grocery stores or online. +- Kashmiri red chili powder gives a brighter red color with less heat. If you can't find it, use half the amount of regular red chili powder plus 3g of sweet paprika. +- Cashews make the sauce thicker and silkier. If you're allergic to nuts, replace them with the same amount of heavy cream. +- This dish is usually eaten with naan or basmati rice. +- Butter chicken is considered one of India's greatest contributions to world cuisine, and it's near the top of almost every Indian restaurant menu around the world. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/cantonese-beef-brisket-with-radish.md b/en/dishes/meat_dish/cantonese-beef-brisket-with-radish.md new file mode 100644 index 0000000000..c096c75deb --- /dev/null +++ b/en/dishes/meat_dish/cantonese-beef-brisket-with-radish.md @@ -0,0 +1,67 @@ +# How to Make Cantonese Beef Brisket with Radish + +![Cantonese beef brisket with radish](../../../dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.webp) + +This is a Cantonese home-style braise: the brisket is tender and full of flavor, and the radish soaks up the broth to become sweet and rich, with a savory sauce and sweet finish overall. It's rich in high-quality protein and dietary fiber, appetizing and good for digestion. There are a few more steps, but the difficulty is moderate and beginners can succeed by following them in order. It takes about 2.5 hours from start to finish. + +Estimated difficulty: ★★★★ + +Estimated calories: 483 kcal + +## Ingredients and Tools + +- Beef brisket +- White radish (daikon) +- Ginger slices +- Garlic cloves +- Green onion +- Star anise +- Cassia bark +- Dried chili peppers +- Bay leaves +- Red fermented bean curd (nanru) +- Chu hou sauce +- Oyster sauce +- Soy sauce +- Rock sugar +- Salt +- Dark soy sauce + +## Calculation + +One portion is just enough for 3-4 people. + +- Beef brisket 500g +- White radish 1 +- Ginger 8 slices +- Garlic 5 cloves +- Green onion knot, one handful +- Star anise 2 +- Cassia bark 1 small piece +- Dried chili peppers 2 +- Bay leaves 2 +- Red fermented bean curd 1 cube +- Chu hou sauce 30g +- Oyster sauce 15g +- Soy sauce 15g +- Rock sugar 10g +- Salt 5g +- Dark soy sauce 15g + +## Steps + +### Cooking + +1. Roll-cut the radish into chunks and set aside +2. Blanch the brisket whole with 2 slices of ginger and a handful of green onion knots: once the water boils, cook for 5-10 minutes, then take it out to cut +3. Cut the brisket into pieces of whatever size you like (since the brisket has been blanched, it basically won't shrink much when braised; larger pieces need a bit longer to braise) +4. Prepare the braising sauce: mix the red fermented bean curd, chu hou sauce, soy sauce, oyster sauce, sugar and salt in the amounts above (I'd just run out of rock sugar, so I used white sugar instead) +5. Heat the wok with oil, fry the ginger and garlic until fragrant, add the brisket and stir-fry until dry, then add the prepared sauce and stir-fry until fragrant. If you like a deeper color, add a little dark soy sauce +6. Once the seasonings are fully mixed in, pour in hot water +7. Transfer the brisket to a stockpot, add the cassia bark, star anise, bay leaves and dried chilies, and braise for about 2 hours +8. Once the brisket is half tender, add the white radish and braise for another 30 minutes +9. When the radish is soft, it's done—a pot of fragrant radish and beef brisket + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/cantonese-sweet-and-sour-pork.md b/en/dishes/meat_dish/cantonese-sweet-and-sour-pork.md new file mode 100644 index 0000000000..b4c9a44615 --- /dev/null +++ b/en/dishes/meat_dish/cantonese-sweet-and-sour-pork.md @@ -0,0 +1,60 @@ +# How to Make Cantonese Sweet and Sour Pork + +Gulou rou (咕噜肉) is a classic Cantonese home-style dish: sweet, sour and appetizing, crispy outside and tender inside, with pineapple's fruity aroma making the pork especially refreshing rather than heavy. Pork provides high-quality protein, while green pepper and pineapple add vitamins and dietary fiber. The tricky part is controlling the heat when frying the pork, which is a little challenging for beginners, but following the steps will get you there. From marinating to plating it takes about 40 minutes, a great quick dish to go with rice for the family. + +Estimated difficulty: ★★★★ + +Estimated calories: 673 kcal + +## Ingredients and Tools + +- Pork shoulder butt (meitou) +- Green bell pepper +- Canned pineapple slices +- Salt +- Ketchup +- White vinegar +- Minced garlic +- Light soy sauce +- Potato starch +- Granulated sugar + +## Calculation + +Per portion: + +- 1 tablespoon = 15ml +- 1 teaspoon = 5ml + +- Pork shoulder butt 100g +- Green bell pepper 25g +- Canned pineapple slices 75g +- Salt 1/4 teaspoon +- Ketchup 4 tablespoons +- White vinegar 2 teaspoons +- Minced garlic 1 tablespoon +- Light soy sauce 1/2 teaspoon +- Potato starch 2 1/2 teaspoons +- Granulated sugar 2 tablespoons +- Water 200 ml + +## Steps + +1. Rinse the pork shoulder (100 grams), pat dry with paper towels, and cut the pork into pieces slightly smaller than you want the finished pieces to be. +2. Marinate the pork with salt (1/2 teaspoon) for 20 minutes. +3. Chop the green bell pepper (25 grams). +4. Cut the pineapple slices (75 grams) into pieces. +5. In a bowl, add ketchup (4 tablespoons), white vinegar (2 teaspoons), minced garlic (1 tablespoon), light soy sauce (½ teaspoon), potato starch (2½ teaspoons), sugar (2 tablespoons), salt (¼ teaspoon) and water (200 ml), and mix into a sauce. +6. Coat the pork pieces in potato starch (6 tablespoons). +7. Heat oil (500 ml) over medium heat. +8. Fry the pork pieces in the wok over medium heat for 5 minutes, then remove. +9. Add the pork pieces back and fry again over high heat for 1 minute. +10. Add oil (1 teaspoon) and the sauce and heat over medium heat for 3 minutes. +11. Add the green pepper and pineapple and heat over high heat for 2 minutes. +12. Toss the fried pork pieces in the sauce until evenly coated, and it's done. + +## Additional Notes + +- For more texture, add egg to the starch coating; it fries up crispier and more fragrant + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/chu-hou-beef-brisket.md b/en/dishes/meat_dish/chu-hou-beef-brisket.md new file mode 100644 index 0000000000..e6f55a2d06 --- /dev/null +++ b/en/dishes/meat_dish/chu-hou-beef-brisket.md @@ -0,0 +1,98 @@ +# How to Make Chu Hou Beef Brisket + +![Finished chu hou beef brisket](../../../dishes/meat_dish/柱候牛腩/柱候牛腩.jpeg) +![Chu hou beef brisket with rice](../../../dishes/meat_dish/柱候牛腩/柱候牛腩配米饭.jpeg) + +This is a classic Cantonese dish with a rich meaty aroma and a glossy red color; brisket with tendon becomes tender and full of flavor, with a rich texture. It's rich in high-quality protein and collagen, nourishing and warming. It takes some patience, but a pressure cooker greatly shortens the time, making it fairly beginner-friendly. Ordinary braising takes about 3 hours; with a pressure cooker it takes about 1 hour. + +Estimated difficulty: ★★★★ + +Estimated calories: 980 kcal + +## Ingredients and Tools + +- Braising pot, pressure cooker (optional, but extremely recommended!) +- Beef brisket (preferably "hang naam", the part with tendon) + ![Brisket cut](../../../dishes/meat_dish/柱候牛腩/牛腩部位.jpeg) +- Chu hou sauce (the core sauce), Pixian doubanjiang, red fermented bean curd, char siu sauce (optional), oyster sauce, dark soy sauce, light soy sauce +- Huadiao wine, baijiu (Chinese liquor) +- Bay leaves, Sichuan peppercorns, star anise, dried chili peppers, cloves, licorice root, dried chili peppers, bird's eye chili (optional), ginger, garlic + +## Calculation + +The following is one portion for two people: + +- Beef brisket 500-600g +- Ginger 30g +- Garlic half a bulb +- Bird's eye chili 1 (adjust to taste) +- Bay leaves 2 +- Sichuan peppercorns 0.5g +- Star anise 2 +- Dried chili peppers 3 (adjust to taste) +- Cloves 3 +- Licorice root 2 slices +- Red fermented bean curd 2 cubes +- Pixian doubanjiang 15g +- Rock sugar 10g +- Huadiao wine 10g +- Baijiu 20g +- Chu hou sauce 50g +- Oyster sauce 20g +- Dark soy sauce 5g +- Light soy sauce 60g +- Char siu sauce 20g + +## Steps + +1. Prep the supporting ingredients first: + + - Bowl 1: cut the ginger into 1.5cm\*1.5cm pieces, peel half a bulb of garlic, and if you have bird's eye chili, cut it into 1cm segments + ![Bowl 1](../../../dishes/meat_dish/柱候牛腩/碗1.jpeg) + - Bowl 2: add 2 bay leaves, 0.5g of Sichuan peppercorns, 2 star anise, 3 dried chilies, 3 cloves and 2 slices of licorice root + ![Bowl 2](../../../dishes/meat_dish/柱候牛腩/碗2.jpeg) + - Bowl 3: add 2 cubes of red fermented bean curd + ![Bowl 3](../../../dishes/meat_dish/柱候牛腩/碗3.jpeg) + - Bowl 4: add 15g of doubanjiang + ![Bowl 4](../../../dishes/meat_dish/柱候牛腩/碗4.jpeg) + - Bowl 5: add 10g of rock sugar + ![Bowl 5](../../../dishes/meat_dish/柱候牛腩/碗5.jpeg) + - Bowl 6: pour in 10g of Huadiao wine and 10g of baijiu + ![Bowl 6](../../../dishes/meat_dish/柱候牛腩/碗6.jpeg) + - Bowl 7: add 50g of chu hou sauce, 20g of oyster sauce, 20g of char siu sauce, 5g of dark soy sauce and 60g of light soy sauce + ![Bowl 7](../../../dishes/meat_dish/柱候牛腩/碗7.jpeg) + +2. No need to cut the beef; put it straight into cold water and blanch over high heat, taking it out when the water boils + ![Blanching the brisket](../../../dishes/meat_dish/柱候牛腩/牛腩焯水.jpeg) +3. Rinse the impurities off the surface of the beef, cut it into large 4cm\*4cm\*4cm chunks, drain and set aside in a bowl + ![Cutting the brisket](../../../dishes/meat_dish/柱候牛腩/牛腩切块.jpeg) +4. Over high heat, heat the wok with oil, add bowl 1 (ginger, garlic, bird's eye chili) and fry until fragrant +5. Over medium-low heat, add bowl 2 (spices) and stir-fry evenly, about 30 seconds +6. Over medium-low heat, add bowl 3 (red fermented bean curd) and mash it with the spatula +7. Over medium-low heat, add bowl 4 (doubanjiang) and stir-fry evenly, about 30 seconds +8. Over medium-low heat, add bowl 5 (rock sugar) and stir-fry until melted +9. Over medium-low heat, add the brisket and stir-fry until the beef is colored +10. Over high heat, drizzle bowl 6 (alcohol) around the edge of the wok and stir-fry quickly until the surface of the beef is slightly browned +11. Pour in bowl 7 (sauces) and stir-fry quickly, watching the liquid at the bottom, until it's bubbling constantly and the sauce has thickened slightly + ![The brisket is ready to braise](../../../dishes/meat_dish/柱候牛腩/牛腩此时可开始炖煮.jpeg) +12. Transfer everything in the wok to a braising pot or pressure cooker and add water to cover + ![Brisket in the pot](../../../dishes/meat_dish/柱候牛腩/牛腩入锅.jpeg) +13. Choose the braising time according to your pot: + + - a. Ordinary braising pot: simmer over low heat for 3 hours + - b. Pressure cooker: pressure cook for 40 minutes + +14. When time is up, open the lid and adjust the seasoning. If it's not salty enough, add salt or light soy sauce (add a little at a time, tasting until it's right); if not sweet enough, add sugar the same way +15. Once seasoned, you can take the brisket out first +16. If you want radish or potatoes, peel and cut them into 2cm thick slices and cook them in the pot for 10 - 15 minutes (or until they reach the texture you like); with a pressure cooker, pressure cook for 5 minutes + ![Sliced potatoes](../../../dishes/meat_dish/柱候牛腩/土豆切片.jpeg) +17. Once cooked, take out the radish and potatoes and put them with the brisket +18. Strain the sauce over the bowl + ![Straining the sauce](../../../dishes/meat_dish/柱候牛腩/过滤汤汁.jpeg) + +## Additional Notes + +- Reference: [Chu hou beef brisket + cogon root, water chestnut and sugarcane drink tutorial](https://www.bilibili.com/video/BV12C4y1W7ox) +- Be careful when using a pressure cooker! + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/coca-cola-chicken-wings.md b/en/dishes/meat_dish/coca-cola-chicken-wings.md new file mode 100644 index 0000000000..cd07b40154 --- /dev/null +++ b/en/dishes/meat_dish/coca-cola-chicken-wings.md @@ -0,0 +1,53 @@ +# How to Make Coca-Cola Chicken Wings + +Coca-Cola chicken wings are glossy red, tender and smooth, with a balanced sweet and savory flavor—a creative dish popular on family tables. Chicken wings are rich in high-quality protein and fat, and cooking them in cola makes the meat even more tender. You need to master the heat for pan-frying and reducing the sauce, which is a bit challenging for beginners, but following the steps will get you there. It takes about 40 minutes from prep to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 960 kcal + +## Ingredients and Tools + +* Chicken wing midjoints +* Cola +* White sugar +* Light soy sauce +* Salt +* Ginger +* Cooking wine or beer +* Green onion + +## Calculation + +For 1 plate: + +* Chicken wings 10 ～ 12 +* Cola 500ml +* White sugar 10 grams +* Light soy sauce 15 grams +* Dark soy sauce 3 grams +* Salt 2 grams +* Ginger 2 slices +* Cooking wine 20 ml +* Green onion tied in a knot + +## Steps + +1. Put the wings in a pot and cover with cold water. Add 1 slice of ginger and 10 ～ 20 ml of cooking wine. Bring to a boil over high heat (about 2 minutes), skim off the foam, and drain + + * This step is for chilled wings; freshly bought wings can be scored and marinated in light soy sauce directly. + +2. Take out the wings and make two cuts on each side with a knife. Marinate the wings in about 10 grams of light soy sauce for 10 minutes (just enough to fully coat the surface of the wings) +3. Heat oil in the wok again over low heat, fry the remaining ginger slice until fragrant, then add the marinated wings. Fry until golden, then flip (until both sides are golden). Toss the wings with a spatula and stir-fry them with the ginger 4～5 times (to keep the wings and ginger from sticking). +4. When the wings are golden, pour in cola to cover them, bring the cola to a boil over high heat, then skim off the floating black foam (which contains blood). Now add the green onion knot. +5. Seasoning: add 2 grams of salt, 10 grams of white sugar and 3 grams of light soy sauce (you can use a little dark soy sauce for color, 3 grams). +6. When the green onion knot turns yellow, remove it along with the ginger slices, and keep simmering the wings over medium heat. +7. When the cola has reduced to a syrup that forms threads, turn to low heat so the sauce clings firmly to the wings. Serve and plate. + +## Additional Notes + +* Frying the ginger until fragrant also helps keep the wings from sticking to the wok. +* When reducing the sauce at the end, don't use too high a heat, or it may taste bitter. +* This dish is on the sweet side. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/cold-eating-spicy-rabbit.md b/en/dishes/meat_dish/cold-eating-spicy-rabbit.md new file mode 100644 index 0000000000..f1747c8c88 --- /dev/null +++ b/en/dishes/meat_dish/cold-eating-spicy-rabbit.md @@ -0,0 +1,72 @@ +# How to Make Cold-Eating Spicy Rabbit + +This is a classic Zigong "salt merchant" dish from Sichuan (lengchi tu): numbing, spicy, dry and fragrant, with firm, chewy rabbit meat that hits you with heat first and savoriness after, with a long finish. Rabbit is high in protein and low in fat, rich in lecithin and various amino acids, nutritious and easy to digest. The process involves many spices and strict heat control, which is a challenge for beginners. Prep and frying take about 1.5 hours, but it tastes even better after resting overnight, so it's worth making ahead. + +Estimated difficulty: ★★★★ + +Estimated calories: 590 kcal + +## Ingredients and Tools + +- Rabbit +- Salt +- MSG +- Oyster sauce +- Cooking wine +- Garlic +- Ginger +- Green onion / scallion / onion +- Dried chili peppers +- Green Sichuan peppercorns +- Star anise +- Cassia bark +- Bay leaves +- Sand ginger (shannai) +- White cardamom +- Fennel seeds +- White sesame seeds + +## Calculation + +In the formulas below, "jin of rabbit" means the weight of the rabbit in jin (1 jin = 500g). + +- Salt = jin of rabbit * 2 grams +- MSG = jin of rabbit * 1 gram +- Oyster sauce = jin of rabbit * 5 grams +- Cooking wine = jin of rabbit * 10 grams +- Oil = jin of rabbit * 0.9 ～ 1 liter +- Garlic = jin of rabbit * half a bulb +- Ginger = same as garlic +- Green onion / scallion / onion in total = jin of rabbit * 15 grams +- Dried chili peppers = the total volume of chili segments equals the total volume of rabbit +- Green Sichuan peppercorns = for 3 jin (1.5kg) of rabbit, one full small rice bowl of peppercorns +- Star anise = jin of rabbit * 1 +- Cassia bark = jin of rabbit * one piece the length of your thumb +- Bay leaves = jin of rabbit * 5 +- Sand ginger = jin of rabbit * one piece the size of a soybean +- White cardamom = jin of rabbit * 2 pods +- Fennel seeds = jin of rabbit * 15 grams +- White sesame seeds = jin of rabbit * 25 grams + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Peel and mince the garlic and ginger. Rinse the star anise, cassia bark, bay leaves, sand ginger, white cardamom and fennel seeds and set aside. +2. Cut the dried chilies into 2 cm segments with scissors, rinse and set aside. +3. Wash the green onion / scallion / onion; cut the onion into small pieces. +4. Chop the rabbit into 2 cm pieces, season with the salt, cooking wine and MSG, and marinate for 15 minutes. +5. Pour the oil into the wok. When it reaches 4/10 heat, add the green onion / scallion / onion and fry over medium-low heat until fragrant. When they're slightly charred, scoop them out. +6. Turn to high heat to raise the oil temperature. When it reaches 8/10 heat, add the rabbit, then turn to medium-low heat while frying. When the rabbit is lightly golden brown, scoop it out. +7. Raise the oil temperature and add the dried chilies, green Sichuan peppercorns, star anise, cassia bark, bay leaves, sand ginger, white cardamom and fennel seeds; turn to low heat and fry until the chili segments are crisp. +8. Return the rabbit to the wok, add the oyster sauce, and stir-fry for a few minutes. +9. Turn off the heat, add the garlic, ginger and white sesame seeds, and stir-fry evenly. +10. Let it rest overnight for even more flavor. + +## Additional Notes + +In step 6, note: the oil should cover the rabbit; if it doesn't, add more right away. + +In step 7, note: chilies burn extremely easily and turn black when burnt, and this happens very fast, so you must use low heat. Basically, once there's not much steam coming off, you can add the rabbit back. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/cold-shredded-chicken-salad.md b/en/dishes/meat_dish/cold-shredded-chicken-salad.md new file mode 100644 index 0000000000..f054be22c7 --- /dev/null +++ b/en/dishes/meat_dish/cold-shredded-chicken-salad.md @@ -0,0 +1,61 @@ +# How to Make Cold Shredded Chicken Salad + +![Finished cold shredded chicken salad](../../../dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.jpg) +A low-oil, low-calorie home-style cold dish: the shredded chicken is tender and well-seasoned, and the sesame oil and black vinegar blend into a slightly numbing, slightly tangy refreshing flavor, great for cutting richness in summer. Chicken breast is rich in high-quality protein and low in fat. It's simple; beginners can make it easily, and it takes only about 30 minutes from prep to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 293 kcal + +## Ingredients and Tools + +- Chicken breast (fresh or frozen) +- Sesame oil (Sichuan pepper oil) +- Light soy sauce +- Zhenjiang black vinegar +- White sugar +- Salt +- Cooking wine +- Ginger +- Cooled boiled water + +## Calculation + +Per portion: + +- Chicken breast 200 grams +- Sesame oil 5 ml +- Light soy sauce 4 ml +- Black vinegar 4 ml +- White sugar 3 grams +- Salt 2 grams +- Ginger 20 grams + +## Steps + +1. Slice the ginger and set aside +2. Pour 4 liters of water into the pot +3. Add the chicken breast and ginger slices +4. Pour in 20 ml of cooking wine +5. Bring the water to a boil over high heat, uncovered +6. Once boiling, turn to medium heat and skim off the foam with a spoon +7. Keep boiling for **5-7** minutes: 5 minutes for unfrozen chicken, 7 minutes for frozen +8. The size of the chicken breast affects cooking time. Poke a chopstick into the chicken; if it goes in easily, the chicken is cooked. If not, cook longer + +![Cold shredded chicken - poaching](../../../dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_焯水.jpg) + +9. Rinse the chicken breast with cooled boiled water to bring it down to room temperature +10. Tear the chicken breast into fine shreds along the grain + +![Cold shredded chicken - shreds](../../../dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_撕.jpg) + +11. Get a bowl +12. Add the prepared sesame oil, light soy sauce, black vinegar, sugar and salt to the bowl +13. Stir the sauce until the sugar and salt have dissolved as much as possible +14. Pour the sauce over the shredded chicken and mix well + +## Additional Notes + +- This dish was made during quarantine with whatever was on hand. If you can, add cilantro, green onion and so on for flavor; if you like it spicy, add chili oil + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/country-style-beer-duck.md b/en/dishes/meat_dish/country-style-beer-duck.md new file mode 100644 index 0000000000..67c0196ed6 --- /dev/null +++ b/en/dishes/meat_dish/country-style-beer-duck.md @@ -0,0 +1,87 @@ +# How to Make Country-Style Beer Duck + +Duck braised with beer gives a rich sauce and meat that is savory, fragrant and tender, with a light beer aroma—a home-style dish with a distinctive flavor. Duck is nourishing, rich in protein, B vitamins and various minerals, and braising it with beer helps it absorb the flavors. The dish has a few more steps, but they aren't complicated; beginners can usually finish it in about 1 hour. + +Estimated difficulty: ★★★★ + +Estimated calories: 1324 kcal + +## Ingredients and Tools + +- Duck +- Beer +- A wok at least 32 cm across (a small wok makes stir-frying hard) +- Green chili peppers +- Red chili pepper +- Garlic +- Ginger +- Bird's eye chili +- Garlic sprouts +- Scallion (large, Chinese leek-type) +- Black cardamom (caoguo) +- Cassia bark +- Star anise +- Bay leaves +- Dried chili peppers + +## Calculation + +- Duck (half a duck, 1 kg; ask the vendor to chop it into small pieces) +- Beer 1000 ml (you can buy two 500 ml cans) +- Green chili peppers 2, red chili pepper 1 (anywhere from 10 to 15 cm long) (cut into 2 cm segments or slices) + +### Aromatics + +- Garlic 4 cloves, smashed +- Ginger 3 cm piece, smashed +- Bird's eye chili 3, each cut into two pieces (leave out if you don't eat spicy food) +- Garlic sprouts 2 stalks, cut into segments +- Scallion 2 stalks: 1 cut into segments, 1 set aside + +### Spices + +- Black cardamom 2, smashed and seeds removed +- Cassia bark, one small 4 cm piece +- Star anise 3 +- Bay leaves 3 +- Dried chili peppers 6 (leave out if you don't eat spicy food) + +## Steps + +### Blanching the Duck to Remove Fishiness and Blood + +1. Rinse the duck and put it in the pot +2. Add water to cover the duck +3. Add 20 ml of cooking wine +4. Add the 1 scallion you set aside +5. Add 2 cm of the smashed ginger +6. Turn on the heat and bring to a boil +7. Skim off the foam +8. Take out the duck, rinse it clean with water and set aside + +### Cooking + +1. Wash the wok, heat it, and add 60ml of peanut oil +2. When the oil reaches 60 degrees, add a handful of Sichuan peppercorns (30) +3. Add the duck and stir-fry for 4 minutes + + - After 2 minutes, add all the spices + - At 3 minutes, add all the aromatics (ginger, garlic, bird's eye chili) + +4. Add 1000 ml of beer +5. Braise the duck for 30 minutes + + - At 10 minutes, add salt (3 grams), light soy sauce (10 ml) and dark soy sauce (5 ml) + - At 20 minutes, add all the peppers (green and red chili segments) + - At 29 minutes, add the garlic sprout segments and scallion segments + - Stir-fry for 1 minute + +6. Serve + +## Additional Notes + +- While cooking, watch the liquid level. If it drops below 2/3 of the ingredients, add hot water or more beer. + +- [Head chef: making "country-style beer duck" on a wood-fired stove, it tastes incredible](https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/crispy-air-fryer-fried-chicken.md b/en/dishes/meat_dish/crispy-air-fryer-fried-chicken.md new file mode 100644 index 0000000000..b19736d42d --- /dev/null +++ b/en/dishes/meat_dish/crispy-air-fryer-fried-chicken.md @@ -0,0 +1,82 @@ +# How to Make Crispy Air Fryer Fried Chicken + +Air fryer fried chicken is a home-style meat dish that's marinated first and then fried: a crispy crust, juicy inside, with seasonings you can easily switch to suit your taste. Chicken wings are rich in high-quality protein and fat, good as a main course or a snack. Hands-on time is about 55-70 minutes (with a single coating; about 70-90 minutes with a double coating). For the best results, marinate overnight in the refrigerator (prepare a day ahead and fry the next day). + +Estimated difficulty: ★★★★ + +Estimated calories: 700 kcal + +## Ingredients and Tools + +- Fresh chicken wing midjoints +- Light soy sauce +- Garlic powder +- Paprika (sweet red pepper powder) +- Onion powder +- Ground black pepper +- All-purpose flour +- Starch (corn starch or potato starch) +- Cooking oil (for spraying or brushing) +- Air fryer +- Yogurt or milk (optional, makes the meat more tender) +- Egg (optional, helps form a fuller crust) +- Baking powder (optional, helps form a crispier crust) + +## Calculation + +Before cooking, decide how many portions to make. This recipe is written for 1 portion (6 wing midjoints, about 300g), which fits in a single layer in most air fryers. + +1 portion: + +- Wing midjoints 6 (about 300g) +- Light soy sauce 15ml +- Yogurt or milk 5ml (optional) +- Egg 1 (optional, for the wet coating) +- Garlic powder 13g +- Paprika 10g +- Onion powder 5g +- Ground black pepper 5g +- All-purpose flour 60g +- Starch 30g +- Baking powder 1g +- Cooking oil 5ml + +## Steps + +### Marinating the Wings (the Night Before) + +1. Rinse the wing midjoints and pat dry, then make 2 cuts on each side of every wing so the flavor soaks in. +2. Mix the marinade: 15ml of light soy sauce, 8g of garlic powder, 5g of paprika, 3g of onion powder, 3g of ground black pepper, and 5ml of milk or Greek yogurt (optional, makes the chicken more tender), stirred evenly. +3. Put the marinade and wings together in a large zip-top bag, mix and massage thoroughly, and leave in the refrigerator overnight. + +### Preparing the Coating + +4. Dry coating: mix 60g of all-purpose flour, 30g of starch, 5g of garlic powder, 5g of paprika, 2g of onion powder, 2g of ground black pepper and 1g of baking powder (optional, makes the crust crispier) evenly. +5. Wet coating (optional): beat 1 egg thoroughly with 5ml of milk or water. + +### Coating + +6. Dry coating: shake excess liquid off the wings, press them gently into the dry coating, shake off the excess, and let them rest for 10 minutes. +7. Wet coating (optional): if you want a fuller crust, add a layer of wet coating, then repeat the dry coating step. + - Dip the rested, dry-coated wings into the wet coating, then gently shake off the excess. + - Put them in the dry coating again, press gently, and shake off the excess. + - Let them rest for 20 minutes (a bit longer if you can; the crust becomes sturdier and less likely to fall off). + +### Frying + +8. Preheat the air fryer to 180°C for 5 minutes. +9. Brush the basket with a thin layer of oil, place the wings skin side down, and spray or brush them with a thin layer of oil. +10. Set the air fryer to 180°C and fry for 10 minutes first. +11. Open the basket, flip the wings, spray or brush the surface with another thin layer of oil, and fry at 180°C for another 6 minutes. +12. Check the color of the skin, and poke the thickest part with a toothpick to see whether any pink juices come out. +13. If needed, fry at 200°C for another 1-2 minutes to crisp and brown (you can iterate: fry 1 minute, check, then decide whether to continue). + +## Additional Notes + +- This recipe also works for bone-in chicken legs; just adjust the amounts and frying time accordingly. +- Adjust the garlic powder, paprika and onion powder to taste. +- For a spicy version: add 3g of chili powder to the dry coating, or sprinkle 2g of chili flakes on after frying. +- For a cumin version: sprinkle 2g of ground cumin and 2g of white sesame seeds on after frying. +- Don't stack the wings; the touching surfaces won't heat enough and the crust won't be crispy enough. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/cucumber-stir-fried-with-pork.md b/en/dishes/meat_dish/cucumber-stir-fried-with-pork.md new file mode 100644 index 0000000000..afd5d2a721 --- /dev/null +++ b/en/dishes/meat_dish/cucumber-stir-fried-with-pork.md @@ -0,0 +1,48 @@ +# How to Make Cucumber Stir-fried with Pork + +This is a refreshing, crisp, quick home-style dish, savory and well-balanced, with garlic aroma and a slight heat. It's rich in protein and various vitamins, which help cool you down and hydrate. It's fairly beginner-friendly; just watch the heat and you'll succeed. It takes about 25 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 550 kcal + +## Ingredients and Tools + +* Cucumber +* Lean pork +* Cooking oil +* Light soy sauce +* Salt +* Garlic +* Bird's eye chili + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +* Cucumber = 100 grams * portions +* Pork = 50 grams * portions +* Oil = 50 grams * portions +* Salt = 10 grams * portions +* Soy sauce = 5 grams * portions +* Garlic = 2 cloves * portions +* Bird's eye chili = 1 * portions + +## Steps + +1. Slice the lean pork, put it in a bowl, add 10 grams of cooking oil and the light soy sauce, mix well, and marinate for 10 minutes +2. Cut 5 cm off both ends of the cucumber, and slice the rest diagonally into 0.5 cm thin slices +3. Put the cucumber in a bowl, sprinkle with 8 grams of salt, mix well, and let it sit for 5 minutes +4. Peel the garlic, crush it, and mince. Set aside +5. Remove the stems from the bird's eye chilies and cut them into even 0.5 cm pieces +6. Heat the wok, add 40 grams of oil, and when the oil is smoking, add the minced garlic and chilies and toss 5 times +7. Add the marinated pork and stir-fry until cooked and changed color +8. Add the cucumber and 2 grams of salt, toss evenly over high heat for half a minute, and serve + + * If you can't get a strong enough flame, it may be a little underdone. Consider increasing to 50 seconds. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/cumin-beef.md b/en/dishes/meat_dish/cumin-beef.md new file mode 100644 index 0000000000..12a88efae6 --- /dev/null +++ b/en/dishes/meat_dish/cumin-beef.md @@ -0,0 +1,49 @@ +# How to Make Cumin Beef + +Cumin beef is a spicy, tender home-style stir-fry, where the rich flavor of cumin blends perfectly with smooth beef and crisp green pepper. Beef is rich in high-quality protein and iron, and green pepper adds vitamins for balanced nutrition. It requires some knife skills and heat control, so it suits cooks with some experience. Including marinating and prep, it's on the table in about 45 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 612 kcal + +## Ingredients and Tools + +* Beef tenderloin or beef shoulder +* Green bell pepper +* Cumin (whole seeds > ground) +* Bird's eye chili +* Light soy sauce +* Starch +* Oil +* Salt +* Green onion +* Mortar and pestle (optional) + +## Calculation + +* Beef: 250 g/person +* Green bell pepper: 2/person, 100g each +* Cumin: 20 g/person +* Bird's eye chili: 3/person, 5g each +* Light soy sauce: 20 ml/person +* Starch: 10g/person +* Oil: 15ml/person +* Salt: 3 g/person +* Green onion: 1 stalk/person, 20g each + +Use the above to calculate the proportions of ingredients you plan to use, adjusting to taste. + +## Steps + +1. First chop the bird's eye chilies and pound them with the cumin seeds in the mortar into coarse granules; this gives more flavor. If you're short on time, you can skip pounding +2. Cut the tops off the green peppers and remove the seeds (leave them in if you like it spicy), then cut into strips. Cut the green onion into segments. +3. Thaw the beef in advance, rinse it, let it dry or pat dry with paper towels, and slice it along the grain +4. Then marinate the beef: add light soy sauce, starch and oil, mix evenly, and let rest for 30 minutes. For marinating methods, also see [Learn Marinating](../../tips/learn/marinating-meat.md) +5. Heat the wok and add oil, add the green onion, and once fragrant, add the marinated beef and stir-fry +6. Once the beef changes color, add the cumin-chili mixture evenly and stir-fry until cooked +7. Then add the green pepper strips, and once they're just cooked, add the salt +8. Stir-fry on high 🔥 for 1 minute, turn off the heat and toss for another 30 seconds so everything heats evenly, then serve + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/curry-beef-slices.md b/en/dishes/meat_dish/curry-beef-slices.md new file mode 100644 index 0000000000..fcfc520d00 --- /dev/null +++ b/en/dishes/meat_dish/curry-beef-slices.md @@ -0,0 +1,51 @@ +# How to Make Curry Beef Slices + +![Finished curry beef slices](../../../dishes/meat_dish/咖喱肥牛/咖喱肥牛.jpg) + +Curry beef slices is a rich home-style dish that goes perfectly with rice: the spiciness of curry blends with the richness of thinly sliced fatty beef, along with potatoes, carrots and other vegetables, for a soft, mellow texture. It's rich in protein, vitamins and calcium, a balanced mix of meat and vegetables. It's simple and beginner-friendly, usually on the table in 40 minutes, and great for packed lunches. + +Estimated difficulty: ★★★★ + +Estimated calories: 1821 kcal + +## Ingredients and Tools + +- Bay leaf +- Whole milk (Weigang fresh milk recommended) +- Onion +- Carrot +- Potato +- Thinly sliced fatty beef rolls (feiniu) +- Curry roux blocks + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Bay leaf 1 +- Whole milk 50ml +- Onion 100g +- Carrot 150g +- Potato 200g (quite filling; adjust as you like) +- Fatty beef rolls 300g (add more if you love meat) +- Curry roux 2 blocks (about 100g) + +## Steps + +1. Cut the onion into strips and the carrot and potato into chunks. Set aside +2. Bring a pot of water to a boil, add the beef rolls when it boils, skim off the blood foam, then drain the beef and set aside +3. Heat the wok, add 10ml - 15ml of cooking oil, and **wait 10 seconds for the oil to heat up** +4. Add the onion and stir-fry until soft and translucent +5. Add the potato and carrot and **stir-fry for 2 minutes** +6. Add cold water to just cover all the ingredients +7. Add the bay leaf and curry roux to the wok and cover. **Once the water boils, turn the heat down and wait until the potato and carrot chunks are very soft (check with chopsticks)** +8. Add the beef rolls and milk, cover, and simmer on low for another 2-3 minutes, then serve (stir with a spoon gently so the beef slices don't break apart) + +## Additional Notes + +- No need to crush the curry roux; just put the whole blocks in. +- While cooking, stir the ingredients so the seasoning is evenly distributed. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/dali-pork-knuckle-with-handle.md b/en/dishes/meat_dish/dali-pork-knuckle-with-handle.md new file mode 100644 index 0000000000..3593bb2e79 --- /dev/null +++ b/en/dishes/meat_dish/dali-pork-knuckle-with-handle.md @@ -0,0 +1,62 @@ +# How to Make Dali Pork Knuckle with Handle + +Pork knuckle "with handle" (daiba zhouzi) is a famous traditional dish from Dali in Shaanxi, named because the trotter looks like a handle. The finished skin is gelatinous, sticky and soft, and the meat is tender and falling apart without being greasy. It's eaten dipped in sweet bean sauce with scallion segments, savory and rich. It's rich in collagen and high-quality protein, nourishing and good for the skin. It requires deboning, shaping and a long steam, which is challenging for beginners; the whole process takes about 3.5 hours. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1037 kcal + +## Ingredients and Tools + +### Ingredients + +- Front pork knuckle with trotter attached +- Red fermented bean curd +- Sweet bean sauce +- Fine salt +- Red (dark) soy sauce +- White (light) soy sauce +- Cooking wine +- Garlic slices +- Minced ginger +- Star anise +- Cassia bark +- Scallion + +### Tools + +- Small hatchet (for breaking the bone) +- Sterile cheesecloth (big enough to cover the knuckle) + +## Calculation + +Per portion: for three people + +- Front pork knuckle with trotter: one (about 1250 grams / 2.5 jin) +- Red fermented bean curd: 1 cube = 10 grams +- Sweet bean sauce: 150 grams +- Fine salt: 15 grams +- Red soy sauce: 35 grams +- White soy sauce: 25 grams +- Cooking wine: 25 grams +- Garlic slices: 50 grams +- Minced ginger: 10 grams +- Star anise: 3 +- Cassia bark: 5 grams +- Scallion: 200 grams + +## Steps + +1. Scrape and wash the knuckle clean, and place it on the board with the knuckle end facing out, the "handle" (trotter) facing in, and the skin side down. +2. With a knife, cut the skin open down the middle along the leg bone from the knuckle end to the trotter, and cut the meat away from both sides of the leg bone (freeing it on three sides) while leaving the bottom of the bone attached to the meat, so the bone is exposed. Then break both leg bones in the middle with the back of the knife (better use the hatchet). +3. Boil the knuckle in a pot until about 70% cooked (normal on the outside, pinkish inside), then take it out, wipe it dry with a clean cloth, and while hot, brush the skin with red soy sauce. +4. Take a steaming pot and put the star anise and cassia bark on the bottom. First snap the joint of the trotter by hand without damaging the skin, then put the knuckle into the pot skin side down. Depending on the shape of the knuckle, curl the trotter along the side of the pot so it forms a round shape. +5. Sprinkle with the salt, cover the meat with the sterile cheesecloth, then spread the sweet bean sauce (50 grams), scallion (75 grams), red fermented bean curd, red soy sauce, white soy sauce, ginger, garlic and so on over the cheesecloth. Steam over high heat for about three hours (until very tender). +6. When done, take it out, remove the cheesecloth, turn it out onto a plate, and pick out the star anise. Serve with scallion segments and a small dish of sweet bean sauce on the side (or spread the sweet bean sauce over the knuckle and serve with a small dish of scallion segments). + +## Additional Notes + +- Judge "70% cooked" by the actual situation; if possible, ask an experienced elder in your family. +- Put water in the bottom half of the steamer and the knuckle in the top half, and add more water as needed during steaming so it doesn't boil dry. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/dry-fried-spring-chicken.md b/en/dishes/meat_dish/dry-fried-spring-chicken.md new file mode 100644 index 0000000000..fd38fa61fe --- /dev/null +++ b/en/dishes/meat_dish/dry-fried-spring-chicken.md @@ -0,0 +1,64 @@ +# How to Make Dry-Fried Spring Chicken + +![Finished dry-fried spring chicken](../../../dishes/meat_dish/干煸仔鸡/干煸仔鸡成品.jpg) + +This is an innovative sweet-and-spicy Sichuan dish from the Peking University canteen: the chicken is marinated and then fried, crispy outside and tender inside, with soft potatoes and crisp green peppers, all coated in a glossy red sweet chili sauce—savory, sweet, slightly spicy and very appetizing. It's rich in protein, carbohydrates and vitamins. It involves deep-frying and making a sauce, which is a little challenging for beginners, but following the steps will get you there. It takes about 1 hour in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 1300 kcal + +## Ingredients and Tools + +- Chicken legs +- Potatoes +- Green bell pepper +- Garlic +- Salt +- Ground pepper +- Light soy sauce +- Dark soy sauce +- Cooking wine +- Starch +- Pixian red oil doubanjiang (note the difference: not the brownish-yellow kind of bean paste) +- White sugar +- Crushed Sichuan peppercorns + +## Calculation + +For 1-2 people: + +- Chicken leg meat 400g +- Potatoes 200g +- Green bell pepper 60g +- Garlic cloves 10g +- Salt 3g +- Chicken bouillon powder 3g (optional) +- Ground pepper 2g +- Light soy sauce 5g +- Dark soy sauce 2g +- Cooking wine 5g +- Starch 20g +- Pixian red oil doubanjiang 40g +- White sugar 30g +- Crushed Sichuan peppercorns 2g + +## Steps + +1. Debone the chicken legs (skip this step if using boneless thigh fillets), pound the meat with the back of a knife, and cut into 2cm pieces. +2. Add the salt, chicken bouillon (optional), ground pepper, light soy sauce, dark soy sauce and cooking wine to the chicken and mix until sticky, then add the starch and mix well. Add a little cooking oil to keep the pieces from sticking together, and marinate for 30 minutes. +3. Peel the potatoes, cut into 2cm pieces, boil in boiling water for 5 minutes, then drain well so they don't spatter when frying. +4. Seed the green pepper, cut into 2cm pieces, and place in a spider strainer. +5. Add plenty of oil to the wok (enough to cover the ingredients, depending on the shape of the wok). When the oil reaches 180℃, add the potatoes and fry for 3 minutes, then remove. +6. When the oil is back up to 180℃, add the chicken and fry for 2 minutes, then remove. +7. When the oil is back up to 180℃, fry the chicken again for 1 minute, then remove. +8. When the oil is back up to 180℃, fry the potatoes again for 1 minute, then pour the oil and potatoes out through the spider strainer holding the green peppers, so the hot oil just cooks the peppers. +9. Add 5ml of cooking oil to the wok, fry the garlic over low heat until golden, add the red oil doubanjiang and fry until fragrant, add the sugar and stir until melted, add the crushed Sichuan peppercorns and 40ml of water, and keep stirring until the sauce is thick. +10. Add the fried chicken, potatoes and green peppers, toss evenly, and serve. + +## Additional Notes + +- If you don't want to use so much oil for deep-frying, you can pan-fry the chicken and potatoes in less oil instead. It takes longer and slightly affects the texture, but won't affect the overall flavor. +- Reference: [Peking University Dining Center official news](https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/farmhouse-pork-and-egg-stir-fry.md b/en/dishes/meat_dish/farmhouse-pork-and-egg-stir-fry.md new file mode 100644 index 0000000000..7f0a54ba21 --- /dev/null +++ b/en/dishes/meat_dish/farmhouse-pork-and-egg-stir-fry.md @@ -0,0 +1,50 @@ +# How to Make Farmhouse Pork and Egg Stir-fry + +![Farmhouse pork and egg stir-fry](../../../dishes/meat_dish/农家一碗香/农家一碗香成品.jpg) + +Nongjia yi wan xiang ("a fragrant bowl from the farmhouse") is a savory Hunan home-style stir-fry that goes great with rice: the richness of pork belly, the tenderness of egg and the freshness of green chilies blend into layered flavors. Pork and eggs provide high-quality protein, and green chilies add vitamin C for a balanced meal. It's medium difficulty: you need to watch the frying heat and the order of seasoning, but beginners can do it well with a little practice. Prep takes about 7 minutes and cooking 10 minutes, about 17 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 1638 kcal + +## Ingredients and Tools + ++ Pork (pork belly recommended) ++ Green chili peppers ++ Garlic slices ++ Doubanjiang (chili bean paste) ++ Soy sauce ++ Bird's eye chili ++ White sugar ++ Ginger slices + +## Calculation + +Before cooking, decide how many portions to make. One portion here is enough for 1~2 people. + ++ Pork 250g ++ Green chili peppers 3 ++ Garlic 2 slices ++ Doubanjiang 10g ++ Bird's eye chili 1 ++ White sugar 5g ++ Soy sauce 15ml ++ Ginger 2 slices + +## Steps + +1. Prep: slice the pork, ideally keeping the fatty and lean parts separate. Cut the green chilies and bird's eye chili into segments, crush the garlic slices into minced garlic with the back of a knife, and cut the ginger into shreds. Crack the eggs into a small bowl and beat with chopsticks. +2. With everything prepped, you can start cooking. Pour oil into the wok over low heat. When the oil is hot, pour in the beaten eggs and scramble them until just set, then put them back in the small bowl. +3. Add a bit more oil to the wok over low heat. When the wok is hot, add the fatty pork you cut earlier to render out the lard. +4. When the fat turns golden, raise the heat to medium and add the lean pork to stir-fry together. +5. When all the lean pork has changed color, add the prepared ginger shreds, minced garlic and doubanjiang and stir-fry evenly to color the pork. +6. Add the green and red chilies and the scrambled eggs, then add the soy sauce and sugar, and keep stir-frying until the green chilies are just barely cooked, keeping them crisp. +7. Serve! + +## Additional Notes + ++ If you used too much oil when scrambling the eggs, you can skip adding oil when frying the pork, depending on the situation. ++ Reference: [Xiachufang](https://www.xiachufang.com/recipe/106817581/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/fermented-bean-curd-pork.md b/en/dishes/meat_dish/fermented-bean-curd-pork.md new file mode 100644 index 0000000000..70400bbbb8 --- /dev/null +++ b/en/dishes/meat_dish/fermented-bean-curd-pork.md @@ -0,0 +1,56 @@ +# How to Make Fermented Bean Curd Pork + +This is a classic Jiangnan home-style dish: pork belly braised with red fermented bean curd, glossy red like amber, with meat so tender it melts in your mouth, and layers of salty-sweet wine and bean aromas unfolding on your tongue. It's rich in high-quality protein and B vitamins and is easier to digest after slow braising. The process requires patience with the heat and reducing the sauce, which is a bit challenging for beginners. It takes about 1 hour. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1190 kcal + +## Ingredients and Tools + +- Skin-on pork belly +- Red fermented bean curd (Xianheng brand rose fermented bean curd recommended) +- Rock sugar +- Dark soy sauce +- Cooking wine +- Green onion (optional) +- Ginger +- Water +- Cooking oil + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for about 2 people. + +Per portion: + +- Skin-on pork belly 400 g +- Red fermented bean curd 30 g (about 2 cubes) +- Fermented bean curd brine 15 ml +- Rock sugar 25 g +- Dark soy sauce 5 ml +- Cooking wine 15 ml +- Green onion whites 15 g +- Chopped green onion 5 g +- Ginger 10 g +- Water 500 ml +- Cooking oil 10 ml + +## Steps + +1. Cut the pork belly into 2.5 cm cubes +2. Put cold water with cooking wine and ginger slices in a pot, add the pork, turn on the heat and slowly bring to a boil, then take the pork out +3. Mash the rose fermented bean curd with its brine into a paste, and add the rock sugar and dark soy sauce to make a sauce +4. Heat the wok, add cold oil, fry the green onion and ginger until fragrant, add the pork and fry until golden +5. Pour in the fermented bean curd sauce, stir well, add hot water, and braise +6. Simmer slowly over low heat for 40 minutes +7. Reduce the sauce over high heat, and turn off the heat when the sauce forms thick "fish-eye" bubbles + +## Additional Notes + +- Single-crystal rock sugar is recommended +- Fermented bean curd is salty on its own, so no extra salt is needed +- When reducing over high heat, keep shaking the wok to prevent sticking +- Reference: [[Step-by-step photos] How to make fermented bean curd pork - Xiachufang](https://www.xiachufang.com/recipe/102507/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/fuzhou-drunken-spare-ribs.md b/en/dishes/meat_dish/fuzhou-drunken-spare-ribs.md new file mode 100644 index 0000000000..9f89495718 --- /dev/null +++ b/en/dishes/meat_dish/fuzhou-drunken-spare-ribs.md @@ -0,0 +1,56 @@ +# How to Make Fuzhou Drunken Spare Ribs + +Drunken spare ribs (zui paigu) are a famous traditional Fuzhou dish: crispy outside and tender inside, sweet, tangy and appetizing, with the distinctive savory aroma of fish sauce. Pork ribs are rich in protein and calcium, nutritious and satisfying. This dish requires mastering battering and double-frying, so it's better suited to people with some cooking experience. It takes about 40 minutes in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 934 kcal + +## Ingredients and Tools + +* Pork spare ribs +* Granulated sugar +* Cooking oil +* Fish sauce +* Sesame seeds +* Ketchup +* Zhenjiang black vinegar +* Garlic +* Green onion +* Sweet potato starch +* Egg yolk + +## Calculation + +Per portion: + +* Pork spare ribs 200 g +* Granulated sugar 10 g +* Cooking oil 500 ml +* Fish sauce 5 ml +* Sesame seeds 5 g +* Ketchup 5 g +* Black vinegar 5 ml +* Garlic 2 cloves +* Green onion 1 stalk +* Sweet potato starch 30 g +* Egg yolk 1 + +## Steps + +1. Add 5 g of sweet potato starch and water to the ribs and mix, rinse 2-3 times, then put them in a large bowl +2. Add the fish sauce, sweet potato starch and egg yolk to the ribs and mix thoroughly +3. Add the ribs to the hot oil one at a time (never dump in the whole bowl), making sure they don't stick together +4. Once all are in, flip the pieces back and forth with a spoon every 30 s until the ribs are golden on the surface +5. Take out the ribs, and after one minute put them back in the oil and keep frying until the surface is golden brown, then remove to a large bowl +6. In a small bowl, mix the minced garlic, black vinegar, sugar, fish sauce, ketchup, chopped green onion and sesame seeds evenly, then pour in 5 ml of hot oil +7. Pour the sauce over the ribs, mix thoroughly, and transfer to a plate + +![Fuzhou drunken spare ribs - preview image 1](../../../dishes/meat_dish/醉排骨/1.jpeg) + +## Additional Notes + +* Fish sauce, also called fish soy sauce, is a common seasoning in Guangdong, Fujian and elsewhere. It works similarly to light soy sauce +* This time, because of the pandemic, there was no fish sauce, so dark soy sauce was used instead, which is why the ribs look dark; they're normally golden + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/garlic-scapes-stir-fried-with-pork.md b/en/dishes/meat_dish/garlic-scapes-stir-fried-with-pork.md new file mode 100644 index 0000000000..16a0f8335f --- /dev/null +++ b/en/dishes/meat_dish/garlic-scapes-stir-fried-with-pork.md @@ -0,0 +1,46 @@ +# How to Make Garlic Scapes Stir-fried with Pork + +Garlic scapes stir-fried with pork is a northern Chinese home-style dish: savory, crisp and tender, with a strong garlic aroma. Garlic scapes are rich in dietary fiber and vitamins, and pork belly provides protein for a balanced combination of meat and vegetables. It's simple with easy prep, so beginners can pick it up quickly. It takes only about 10 minutes from cutting to plating. + +Estimated difficulty: ★★ + +Estimated calories: 258 kcal + +## Ingredients and Tools + +- Thin pork belly slices +- Garlic scapes +- Salt +- Light soy sauce +- Cooking oil +- Garlic cloves + +## Calculation + +Version for 1 person + +- Garlic scapes 1 bunch (each bunch about 190g) +- Thin pork belly slices 4 (about 20g) +- Cooking oil 10ml +- Garlic 2 cloves +- Light soy sauce 15ml +- Salt 2g + +## Steps + +1. Cut the garlic scapes into 5cm pieces and set aside +2. Cut the pork belly into 5mm * 5cm strips and set aside +3. Smash and mince the garlic cloves and set aside +4. Heat the wok and add 10ml of cooking oil. Wait 10 seconds for the oil to heat up +5. Add the minced garlic and stir-fry over medium heat for **10 seconds** until fragrant +6. Add the pork belly and 5ml of light soy sauce and stir-fry over medium heat for **30 seconds** until the pork is cooked and colored +7. Add the garlic scapes and 10ml of light soy sauce and stir-fry for **30 seconds** +8. Add 20g of water and stir-fry over medium heat for **5 minutes** until the garlic scapes soften slightly +9. Finally add 2g of salt, stir-fry over medium heat for **30 seconds**, and plate + +## Additional Notes + +- Taste before adding the salt and decide for yourself whether to add more or less +- Thin pork belly slices are used because they're easy to cut and absorb flavor without marinating + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/ginger-scallion-shredded-chicken.md b/en/dishes/meat_dish/ginger-scallion-shredded-chicken.md new file mode 100644 index 0000000000..51cc2e4726 --- /dev/null +++ b/en/dishes/meat_dish/ginger-scallion-shredded-chicken.md @@ -0,0 +1,47 @@ +# How to Make Ginger Scallion Shredded Chicken + +Ginger scallion chicken (jiang cong lao ji) is a classic Cantonese home-style dish: the chicken is tender and juicy, with a strong aroma of scallion and ginger, savory and well-balanced, perfect with rice. Chicken thigh provides high-quality protein, and ginger and scallion warm the body and stimulate the appetite. It mainly involves steaming and shredding by hand, with clear steps, so it's fairly easy for beginners. It takes about 40 minutes from prep to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 549 kcal + +## Ingredients and Tools + +- Chicken legs +- Salt-baked chicken seasoning powder +- Green onion, ginger + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Chicken legs 4, about 400g +- Salt-baked chicken seasoning powder 5g +- Ginger 50g +- Green onion 1 stalk +- Salt 5g +- Sugar 5g +- Oil 35ml + +## Steps + +1. Rinse the four chicken legs and put them in a bowl +2. Add the salt-baked chicken seasoning powder and 5ml of oil to the bowl and mix well +3. Let the chicken marinate for 15 minutes, meanwhile preparing the steamer and bringing the water to a boil +4. After marinating, put the chicken legs in the steamer once the water is boiling and steam for 20 minutes +5. Cut the ginger to your taste into 1) grated ginger, 2) shreds, or 3) small dice +6. Cut the green onion into 0.5cm pieces +7. Put the green onion and ginger in a dipping bowl and add the salt and sugar +8. Heat the remaining oil in another pan to 6/10 to 7/10 heat +9. Pour the hot oil into the bowl of green onion and ginger +10. Once the chicken legs are steamed, tear them into shreds; they don't need to be very fine, about 1cm thick is fine +11. Pour the ginger-scallion oil over the shredded chicken and mix well + +## Additional Notes + +- Reference: [The rice killer is here #GingerScallionChicken - Bilibili](https://b23.tv/2trBdqJ) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/ginger-stir-fried-chicken.md b/en/dishes/meat_dish/ginger-stir-fried-chicken.md new file mode 100644 index 0000000000..10c4f8d814 --- /dev/null +++ b/en/dishes/meat_dish/ginger-stir-fried-chicken.md @@ -0,0 +1,50 @@ +# How to Make Ginger Stir-fried Chicken + +![Ginger stir-fried chicken](../../../dishes/meat_dish/姜炒鸡/姜炒鸡.jpg) + +Ginger stir-fried chicken is a Hunan-style dish that goes great with rice: the chicken is dry-fragrant and well-seasoned, with a strong ginger aroma, spicy without being harsh. Chicken is rich in high-quality protein, and ginger helps warm the stomach and stimulate the appetite. It's simple; beginners can master it easily. It takes about 1 hour from marinating to plating. + +Estimated difficulty: ★★★ + +Estimated calories: 1539 kcal + +## Ingredients and Tools + +- Chicken +- Ginger +- Beer +- Light soy sauce +- Dark soy sauce +- Salt +- Bird's eye chili +- Red finger chili (meirenla) +- Pickled chilies +- Garlic + +## Calculation + +- Chicken = half (free-range chicken is best, about 650g) +- Cooking oil = 50ml (camellia oil is best; otherwise use rapeseed oil) +- Ginger = 250g +- Beer = half a bottle, 250ml +- Light soy sauce = 20ml +- Dark soy sauce = 10ml +- Salt = 3g +- Bird's eye chili = 0-5 (0-50g) (adjust to your spice preference) +- Red finger chili = 0-5 (0-50g) (substitute bird's eye chili if you don't have any) +- Pickled chilies = 5 (50g) +- Garlic = 3 bulbs (50g) + +## Steps + +1. Chop the chicken into pieces about 1cm in size, rinse, drain, then marinate in light soy sauce and cooking wine for 30 minutes +2. Heat the wok on high until it just starts to smoke, add the cooking oil, and wait 5 seconds +3. Add the ginger slices, turn to medium heat and stir-fry for 30 seconds +4. Add the chicken and stir-fry for 3 minutes, frying off the moisture and rendering out the chicken fat +5. Add all the chopped chilies and garlic cloves, add the salt and dark soy sauce, and keep stir-frying for 30 seconds +6. Pour in the beer and braise over medium-low heat for 2 minutes +7. Reduce the sauce over high heat and plate + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/guilin-eighteen-stuffed-dishes.md b/en/dishes/meat_dish/guilin-eighteen-stuffed-dishes.md new file mode 100644 index 0000000000..ff5d7b490b --- /dev/null +++ b/en/dishes/meat_dish/guilin-eighteen-stuffed-dishes.md @@ -0,0 +1,102 @@ +# How to Make Guilin Eighteen Stuffed Dishes + +![Architecture overview](../../../dishes/meat_dish/桂林十八酿/arch.png) + +Guilin's "eighteen stuffed dishes" (shiba niang) are a traditional series of stuffed foods: seasoned fillings such as pork or shrimp paste are stuffed into more than a dozen hollow ingredients like green peppers, bitter melon, river snails and eggplant, then pan-fried and braised. Each dish has its own flavor—fresh, fragrant and juicy, tender or springy—a rich local home-style taste. The fillings provide high-quality protein, and the variety of vegetables adds vitamins and dietary fiber for fairly balanced nutrition. You need to stuff each one and manage the heat, which takes a little patience, but the logic is simple and even kitchen beginners can try it. It takes about 1.5 hours to make everything. + +Estimated difficulty: ★★★ + +Estimated calories: 468 kcal + +## Ingredients and Tools + +**Wrapper — anything tube-shaped will do:** + +- Green peppers, bitter melon, eggplant, river snails, tofu, shiitake mushrooms, pumpkin flowers +- Pomelo peel, bamboo shoots, winter melon, taro, garlic, tomatoes, bean sprouts, eggs, wild mushrooms +- Principle: everything can be stuffed + +**Filling — mainly meat:** + +- Pork filling (the base version, 3:7 fat to lean) +- Shrimp paste filling (fork version) +- Fish filling +- Mixed filling (pork + shrimp paste, pork + snail meat, any combination you like) + +## Calculation + +18 wrappers × 4 fillings = 72 combinations; about 20-odd combinations are commonly used in practice. + +Core formula: **tube-shaped ingredient + meat filling + pan-fry/braise = niang (stuffed dish)** + +## Steps + +### Core Idea + +"Niang" (酿) means finding a hollow, tube-shaped ingredient as a container, stuffing it with seasoned meat filling, then pan-frying or braising it until cooked. + +Taking the two stuffed dishes already in this repository as examples: + +1. **Stuffed green peppers**: seed and hollow out green peppers → stuff with pork filling or shrimp paste → pan-fry until blistered → braise in sauce +2. **Stuffed river snails**: blanch the snails and remove the meat → chop the snail meat and pork together → stuff back into the shells → braise with perilla and mint + +Swap in another tube-shaped ingredient and repeat the same process, and you have a new dish. Stuffed bitter melon, stuffed eggplant, stuffed tofu... all work the same way. + +The filling can vary too: + +3. **Pork filling**: the most basic, all-purpose choice; 3:7 fat to lean gives the best texture +4. **Shrimp paste filling**: sweet and springy, often used in stuffed green peppers +5. **Snail and pork mixed filling**: the soul of stuffed river snails, snail meat and pork 1:1, with perilla and mint +6. **Mixed filling**: pork + shrimp paste, getting both sweetness and rich fattiness + +One container with one filling; swap one, and it's a new stuffed dish. The local saying "everything can be stuffed" captures exactly this. + +### Bridge Pattern + +Decouple the "container" from the "filling" so that each varies independently and they can be combined freely: + +```text +Abstraction (Abstract Wrapper): tube-shaped ingredient (CylindricalContainer) + ├── StuffedGreenPepper extends CylindricalContainer + ├── StuffedBitterMelon extends CylindricalContainer + ├── StuffedEggplant extends CylindricalContainer + ├── StuffedRiverSnail extends CylindricalContainer + ├── StuffedTofu extends CylindricalContainer + ├── StuffedShiitake extends CylindricalContainer + ├── StuffedPumpkinFlower extends CylindricalContainer + ├── StuffedPomeloPeel extends CylindricalContainer + ├── StuffedBambooShoot extends CylindricalContainer + ├── StuffedWinterMelon extends CylindricalContainer + ├── StuffedTaro extends CylindricalContainer + ├── StuffedGarlic extends CylindricalContainer + ├── StuffedTomato extends CylindricalContainer + ├── StuffedBeanSprout extends CylindricalContainer + ├── StuffedEgg extends CylindricalContainer + ├── StuffedWildMushroom extends CylindricalContainer + └── ... everything can be stuffed + +Implementation (Filling Implementation): meat filling (MeatFilling) + ├── PorkFilling implements MeatFilling + ├── ShrimpPasteFilling implements MeatFilling + ├── FishFilling implements MeatFilling + └── MixedFilling implements MeatFilling // pork + shrimp paste, pork + snail meat... +``` + +Swap the wrapper and it's a new dish; swap the filling and it's another variant. + +## Additional Notes + +### Existing Recipes + +- [Stuffed Green Peppers](./stuffed-green-peppers.md) — pork-stuffed green peppers / shrimp paste-stuffed green peppers (fork version) +- [Stuffed River Snails](./stuffed-river-snails.md) — snail meat and pork 1:1, with perilla and mint + +### Stuffed Dish Gallery + +![Stuffed bitter melon](../../../dishes/meat_dish/桂林十八酿/苦瓜酿.png) +![Stuffed eggplant](../../../dishes/meat_dish/桂林十八酿/茄子酿.png) +![Stuffed bamboo shoots](../../../dishes/meat_dish/桂林十八酿/竹笋酿.png) +![Stuffed fried tofu](../../../dishes/meat_dish/桂林十八酿/油豆腐酿.png) +![Stuffed pumpkin flowers](../../../dishes/meat_dish/桂林十八酿/南瓜花酿.png) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/guizhou-chili-chicken.md b/en/dishes/meat_dish/guizhou-chili-chicken.md new file mode 100644 index 0000000000..17edd1bc15 --- /dev/null +++ b/en/dishes/meat_dish/guizhou-chili-chicken.md @@ -0,0 +1,56 @@ +# How to Make Guizhou Chili Chicken + +![Guizhou chili chicken](../../../dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.jpg) + +Guizhou chili chicken (Guizhou lazi ji) is a classic home-style dish from Guizhou, cooked with ciba chili paste and a variety of spices: the chicken is fragrant, sticky and tender, the potatoes soft and full of flavor, with an overall rich, spicy aroma. Chicken is rich in high-quality protein, and with potatoes and other sides it's nutritionally balanced. There are quite a few steps, which is challenging for beginners, but following them in order will get you there. It takes about 1.5 hours from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1441 kcal + +## Ingredients and Tools + +- Free-range corn-fed chicken +- Potatoes +- Garlic +- Bay leaves +- Ginger +- Dark soy sauce +- Sichuan peppercorns or numbing peppercorns +- Ciba chili paste (a blend of Huaxi Dangwu chilies, Zunyi bullet chilies, long chilies and Dafang wrinkled chilies, pounded into a paste) +- Doubanjiang (chili bean paste) +- Beer +- Garlic sprouts +- Fermented rice lees (jiuzao) +- Cooking oil + +## Calculation + +Per portion: + +- Chicken: for three to four people, 2kg (4 jin); scale up for more people +- Beer half a bottle +- Ginger two pieces about the size of a finger +- Ciba chili paste 500g, about two fist-sized lumps +- Garlic sprouts 3 stalks +- Bay leaves 2 +- Garlic 2 bulbs +- Potatoes 2 +- Rapeseed oil 1kg (2 jin); frying the chicken at the start uses a lot +- Dark soy sauce 20 ml + +## Steps + +1. Fill the wok halfway with oil. First fry the potatoes, cut into long strips, until golden on the surface, then remove and set aside. When the oil is hot enough that you can feel the heat with your hand above it, add the cut chicken pieces to fry, along with the sliced ginger and Sichuan peppercorns +2. When you first start frying the chicken, the oil is cloudy because of the water in the chicken. Once the oil turns clear, the chicken is done; remove and set aside +3. Now you can scoop out about a third of the oil from the wok; you don't need this much anymore +4. Heat the remaining oil, add the ciba chili paste, doubanjiang and ginger slices, and fry until the oil turns red. Add the fried chicken and toss evenly +5. When all the chicken is colored, add the dark soy sauce and pour in the beer—the beer must cover the chicken. Add the bay leaves, cover, and braise for ten minutes, stirring occasionally +6. Then add the potato strips and garlic (no need to cut; whole cloves are best), and braise for another 20 minutes +7. Finally add the fermented rice lees, toss evenly, add the chopped garlic sprouts, and serve + +## Additional Notes + +- Keep stirring while cooking, because the ciba chili paste burns easily + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/guizhou-sausage-with-baby-napa-cabbage.md b/en/dishes/meat_dish/guizhou-sausage-with-baby-napa-cabbage.md new file mode 100644 index 0000000000..e2c4b0f8d9 --- /dev/null +++ b/en/dishes/meat_dish/guizhou-sausage-with-baby-napa-cabbage.md @@ -0,0 +1,37 @@ +# How to Make Guizhou Sausage with Baby Napa Cabbage + +![Guizhou sausage with baby napa cabbage](../../../dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.jpg) + +This dish is savory and delicious, combining the mellow aroma of Guizhou-style cured sausage with the sweetness of baby napa cabbage—a rare non-spicy flavor in southwestern Chinese cuisine that suits everyone. Baby napa cabbage is rich in vitamins and dietary fiber, and with the protein and fat of the sausage it's nutritionally balanced. It's extremely simple, with no need to master heat or add extra seasoning, and takes only 15 minutes from prep to plate—perfect for beginners and busy days. + +Estimated difficulty: ★ + +Estimated calories: 1030 kcal + +## Ingredients and Tools + +- Guizhou-style cured sausage +- Baby napa cabbage + +## Calculation + +For 1 person: + +- Guizhou-style cured sausage 200g +- Baby napa cabbage 300g +- Water 750ml + +## Steps + +1. Put 750ml of water in the pot and bring to a boil +2. Add the sausage and time 13 minutes +3. Add the baby napa cabbage and time 2 minutes +4. Turn off the heat and take out the sausage and cabbage +5. Cut the cabbage into segments and slice the sausage, then plate + +## Additional Notes + +- Depending on the size of your pot, use enough water to cover the ingredients—more is better than less +- If you don't have a knife, you can leave the cabbage and sausage uncut + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/huangmen-braised-chicken.md b/en/dishes/meat_dish/huangmen-braised-chicken.md new file mode 100644 index 0000000000..07e24a4424 --- /dev/null +++ b/en/dishes/meat_dish/huangmen-braised-chicken.md @@ -0,0 +1,62 @@ +# How to Make Huangmen Braised Chicken + +Huangmen ji (braised chicken) is a home-style dish made mainly with chicken legs, shiitake mushrooms and green peppers: a rich sauce, tender chicken, savory with a touch of sweetness, and very good with rice. It's rich in high-quality protein and mushroom polysaccharides. Making the caramel is a little challenging, but you can substitute dark soy sauce; overall it's not difficult, and beginners can master it smoothly. It takes about 40 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 766 kcal + +## Ingredients and Tools + +- Chicken legs +- Shiitake mushrooms (dried are best) +- Green peppers +- Ginger slices +- Dried chili peppers +- Salt +- Cooking wine +- Ground white pepper +- White sugar +- Soy sauce +- MSG +- Potato (optional) + +## Calculation + +- Chicken legs = 2 +- Shiitake mushrooms (dried are best) = 5 +- Green peppers = 2 +- Ginger = 2 slices +- Dried chili peppers = 5 or 6 +- Salt = 10g +- Cooking wine = 10ml +- Ground white pepper = 5g +- White sugar = 5g +- Soy sauce = 5ml +- Potato = 1 (optional; makes the sauce thicker) + +## Steps + +### Prep + +1. Rinse the chicken legs and chop into **4cm** pieces +2. Slice the ginger and cut the dried chilies into **small rings** +3. Slice the shiitakes and cut the green peppers into long, thin **horseshoe shapes**. If using dried shiitakes, rinse off the dust, soak them overnight, and save the soaking water +4. If using potato, **roll-cut** it into pieces about the same size as the chicken + +### Cooking + +1. Make the caramel: add oil to the wok, and while the oil is still cold, add the sugar (**this is a bit tricky; beginners can skip straight to frying the chicken and use dark soy sauce instead**) +2. Heat slowly over low heat. As the oil temperature rises, the sugar starts to melt and turns a fairly dark brown (stir constantly to prevent burning) +3. Quickly add the chicken, turn to high heat, and stir-fry fast! Splash in the cooking wine and keep stir-frying for a moment +4. Add the ginger slices and dried chilies +5. Add the soy sauce and stir-fry evenly +6. Pour in the shiitake soaking water or plain water, enough to cover the chicken +7. Add the shiitake slices, ground white pepper, salt and potato +8. After stirring evenly, cover and braise over medium-low heat for **15-20 minutes**; if you can, transfer to a clay pot +9. When the chicken is tender and the sauce is thick (don't reduce it too dry), finally add the green peppers +10. Add the MSG, toss evenly, and turn off the heat! The green peppers only need to be just cooked; don't stir-fry them too long + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/hunan-chili-pork-stir-fry.md b/en/dishes/meat_dish/hunan-chili-pork-stir-fry.md new file mode 100644 index 0000000000..aec67ce8f5 --- /dev/null +++ b/en/dishes/meat_dish/hunan-chili-pork-stir-fry.md @@ -0,0 +1,54 @@ +# How to Make Hunan Chili Pork Stir-fry + +Xiaochao rou (小炒肉) is a classic spicy Hunan home-style dish that goes great with rice: pork belly slices are seared fragrant without being greasy, then stir-fried with fresh chilies, fermented black beans and doubanjiang for a rich savory aroma. It's rich in high-quality protein and fat, and chilies provide plenty of vitamin C, which whets the appetite and warms the body. The difficulty is medium, suitable for beginners with some basics; pay attention to marinating the pork and controlling the heat. It takes about 1 hour from prep to plate, including 30 minutes of marinating and about 15 minutes of stir-frying. + +Estimated difficulty: ★★★ + +Estimated calories: 2873 kcal + +## Ingredients and Tools + +- Pork belly +- Facing-heaven chilies (chaotianjiao) +- Bird's eye chili +- Fermented black beans (douchi) +- Doubanjiang (chili bean paste) +- Dark soy sauce +- Starch +- Salt +- Green onion +- Garlic + +## Calculation + +Per portion: + +- Pork belly 500g +- Facing-heaven chilies 4 +- Bird's eye chili 4 +- Fermented black beans 10g, ±5g to taste +- Doubanjiang 10g, ±5g to taste +- Dark soy sauce 10ml +- Starch 10g +- Salt 1-2g +- Green onion 0.5-1 stalk +- Garlic 2 cloves +- Cooking oil 15ml + +## Steps + +1. Slice the pork belly +2. Put the pork in a container, add the starch, dark soy sauce and salt, mix and marinate for half an hour +3. Cut the green onion into segments +4. Cut the bird's eye chilies and facing-heaven chilies on the diagonal +5. Heat the wok and add oil +6. When the oil is hot, add the pork belly and stir-fry. Once it changes color, take it out +7. Add the garlic to the wok and fry until fragrant, add the fermented black beans, and stir-fry evenly +8. Add the doubanjiang and stir-fry evenly +9. Add the fried pork belly back and keep stir-frying evenly +10. Add the bird's eye chilies, facing-heaven chilies and green onion segments and stir-fry for 40 seconds +11. Serve. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/hunan-home-style-red-braised-pork.md b/en/dishes/meat_dish/hunan-home-style-red-braised-pork.md new file mode 100644 index 0000000000..ec820149bc --- /dev/null +++ b/en/dishes/meat_dish/hunan-home-style-red-braised-pork.md @@ -0,0 +1,55 @@ +# How to Make Hunan Home-Style Red-Braised Pork + +![Hunan home-style red-braised pork](../../../dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.jpeg) + +Hunan home-style red-braised pork is a home-style dish full of Hunan flavor: after slow braising, the pork belly is rich without being greasy, melt-in-the-mouth soft, savory with a slight heat and sweet finish. It's rich in high-quality protein and fat and provides plenty of energy. It takes some patience and is a bit challenging for beginners, but it's not hard to master if you follow the steps. It takes about 1 hour in total. + +Estimated difficulty: ★★★ + +Estimated calories: 1348 kcal + +## Ingredients and Tools + +- Skin-on pork belly +- Dried bird's eye chilies 🌶 (to taste) +- Ginger +- Light soy sauce +- Dark soy sauce +- Bay leaves +- Cassia bark +- Star anise +- Rock sugar +- Cooking wine +- Salt +- Rock sugar (to seal in fat and add color) +- Cooking oil +- Boiling water + +## Calculation + +One portion is just enough for 2 people. + +- Pork belly: 500g +- Cooking oil: 10g +- Bay leaves 5 +- Ginger 3 slices +- Cassia bark 1 small piece +- Rock sugar 6 pieces +- Cooking wine 20 grams +- Light soy sauce 5 grams +- Dark soy sauce 2 grams +- Salt 2 grams +- Star anise 3 + +## Steps + +1. Rinse the skin-on pork belly and put it in a pot of cold water with 2~3 slices of ginger to remove the gamy smell. Bring to a boil, take it out, and rinse off the foam with cold water +2. Cut the pork belly into 1.5cm*1.5cm cubes +3. Heat the wok, add oil, add the rock sugar and stir over low heat until it turns caramel-colored, then add the pork and stir-fry over medium heat to color it +4. Add the prepared ginger slices, star anise, cassia bark, light soy sauce, dark soy sauce, cooking wine, dried bird's eye chilies and salt, stir-fry over low heat for 1 minute, then add boiling water to cover the meat +5. Cover and bring to a boil over medium heat, then turn to low heat and braise slowly for 30 minutes, stirring every 10 minutes to prevent sticking +6. When about a third of the liquid remains, turn to medium heat to reduce the sauce, and serve. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/hunan-pepper-stir-fried-pork.md b/en/dishes/meat_dish/hunan-pepper-stir-fried-pork.md new file mode 100644 index 0000000000..1af4774ddd --- /dev/null +++ b/en/dishes/meat_dish/hunan-pepper-stir-fried-pork.md @@ -0,0 +1,55 @@ +# How to Make Hunan Pepper Stir-fried Pork + +Pepper stir-fried pork (lajiao chao rou) is a home-style dish full of Hunan flavor: the peppers are dry-fried until fragrant and slightly charred, the pork slices tender and well-seasoned, savory and slightly spicy—great with rice. Pork is rich in high-quality protein and B vitamins, and green peppers provide plenty of vitamin C. This dish requires mastering the heat for dry-frying and quick stir-frying, suitable for people with some cooking experience. It takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 425 kcal + +## Ingredients and Tools + +* Green peppers (if you like spicy food, Hangzhou peppers or luosi peppers are recommended; if not, use long sweet peppers or bell peppers) +* Lean pork +* Salt +* Light soy sauce +* Oyster sauce +* Garlic +* Ginger +* Soy sauce (optional) +* Fermented black beans (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +* Number of green peppers = portions * 3. +* Pork = portions * 200g. +* Salt = portions * 3g. +* Light soy sauce = portions * 3ml. +* Oyster sauce = portions * 3ml. +* Garlic = portions * 5g. +* Ginger = portions * 5g. +* Soy sauce = portions * 2ml. +* Fermented black beans = portions * 3g. + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Wash the `green peppers`, remove the `stems` and `seeds`, then `roll-cut` them and set aside. +2. Smash the `garlic` with a knife, then cut crosswise into `pieces`, and mince the `ginger`. +3. Slice the `lean pork` (cut along the grain, i.e. with the knife parallel to the grain of the meat, so the slices show grain lines like the character "川"). +4. Rinse the sliced `pork`, put it in an empty bowl, add the calculated `light soy sauce`, `oyster sauce` and `salt`, mix evenly and marinate for 10 minutes. +5. Heat the wok without oil, add the `cut peppers`, and dry-fry over high heat until blistered like tiger skin, then add 2g of `salt`, keep stir-frying for 1 minute, and remove. +6. Without washing the wok, heat it over high heat, add portions * 8ml of `oil`, wait 30s, then add the `garlic` and `ginger` and stir-fry for 15s. +7. Add the marinated `pork` and stir-fry for 2 minutes, then add the dry-fried `peppers` and stir-fry for 1 minute. +8. Add the `fermented black beans` to taste, and finally the `soy sauce`, and keep stir-frying for 30s. +9. Serve and plate. + +## Additional Notes + +**Only use green peppers—luosi peppers are the optimal solution. Don't use other kinds of chili peppers!** + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/hunan-stir-fried-beef.md b/en/dishes/meat_dish/hunan-stir-fried-beef.md new file mode 100644 index 0000000000..b289ed64b5 --- /dev/null +++ b/en/dishes/meat_dish/hunan-stir-fried-beef.md @@ -0,0 +1,47 @@ +# How to Make Hunan Stir-fried Beef + +![Finished Hunan stir-fried beef](../../../dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.jpg) + +This Hunan-style stir-fry uses intense high heat to bring out the tenderness of the beef and the aroma of the chilies: fresh, spicy and punchy, with crisp, tender celery—very Hunan in flavor. Beef tenderloin provides high-quality protein and easily absorbed iron, and celery adds dietary fiber for balanced nutrition. Prep and cooking are simple and clear, all done in a quick high-heat stir-fry, which is very beginner-friendly. It takes about an hour from cutting to plating. + +Estimated difficulty: ★★★★ + +Estimated calories: 619 kcal + +## Ingredients and Tools + +- Beef tenderloin +- Celery +- Bird's eye chili +- Pickled wild chilies (yeshanjiao) +- Cilantro + +## Calculation + +Per portion: + +- Beef tenderloin 400g +- Celery 200g +- Bird's eye chili 30g +- Pickled wild chilies 30g +- Cilantro 30g +- Cooking oil 15ml +- Soy sauce 6ml + +## Steps + +1. Cut the beef tenderloin into thin slices no more than 3cm wide and 3mm thick, add 6ml of soy sauce, mix by hand and set aside +2. Cut the celery into pieces no longer than 5cm and set aside +3. Cut the bird's eye chilies into thin strips and set aside +4. Chop the pickled wild chilies into small pieces and set aside +5. Cut the cilantro into pieces no longer than 3cm and set aside +6. Heat the wok, add 15ml of cooking oil, and wait 30 seconds on high heat for the oil to heat up +7. Add the bird's eye chilies and pickled wild chilies and fry until fragrant +8. Add the beef and celery, then **stir-fry on high heat for 1 minute** +9. Turn off the heat, sprinkle with cilantro, and plate + +## Additional Notes + +- Use high heat the entire time + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/indian-lettuce-with-fried-dace-and-black-beans.md b/en/dishes/meat_dish/indian-lettuce-with-fried-dace-and-black-beans.md new file mode 100644 index 0000000000..48ea770a3d --- /dev/null +++ b/en/dishes/meat_dish/indian-lettuce-with-fried-dace-and-black-beans.md @@ -0,0 +1,50 @@ +# How to Make Indian Lettuce with Fried Dace and Black Beans + +![Indian lettuce with fried dace and black beans](../../../dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜成品.jpg) + +Indian lettuce with fried dace and black beans is a quick, savory home-style stir-fry that goes great with rice, inspired by Cantonese canned fish dishes: crisp Indian lettuce (youmaicai) and crispy, fragrant dace. It pairs meat and vegetables and is rich in protein and dietary fiber. It's simple and very beginner-friendly, usually done in fifteen minutes. + +Estimated difficulty: ★★ + +Estimated calories: 416 kcal + +## Ingredients and Tools + +- Indian lettuce (youmaicai) +- Canned fried dace with salted black beans (Kam Chuk brand) +- Garlic +- Light soy sauce +- White sugar +- Cooking oil + +## Calculation + +Per portion (about 2 servings): + +- Indian lettuce 500g +- Canned dace 1 can (about 250g) +- Garlic 4 cloves +- Light soy sauce 20g +- White sugar 3g +- Cooking oil 15ml + +## Steps + +1. **Preparing the ingredients**: + - Wash the Indian lettuce and cut into segments + - Open the can of dace, remove the main bones from the fish, and cut into small pieces. Set aside + - Mince the garlic + +2. **Cooking**: + - Heat the wok and add cooking oil. When the oil is hot, add the washed lettuce and stir-fry until wilted and watery, then take it out and pour off the liquid + - Reheat the wok, add the oil from the can of dace, and fry the minced garlic until fragrant + - Once fragrant, add the black beans from the can and toss, then add the chopped dace and toss again + - Once evenly mixed, add the lettuce, and season with light soy sauce and sugar + - After seasoning, toss briefly and plate + +## Additional Notes + +- **Precautions**: + 1. The canned dace is already seasoned; with the light soy sauce it's flavorful enough, so no salt is needed + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/italian-roast-chicken.md b/en/dishes/meat_dish/italian-roast-chicken.md new file mode 100644 index 0000000000..b1f3f4bcd4 --- /dev/null +++ b/en/dishes/meat_dish/italian-roast-chicken.md @@ -0,0 +1,54 @@ +# How to Make Italian Roast Chicken + +Italian roast chicken is a home-style oven dish with Mediterranean flavor. Chicken thighs are marinated in garlicky olive oil and roasted until the skin is slightly charred and the inside is tender and juicy, finished with lemon juice and parsley for a fresh, light taste. Chicken is rich in high-quality protein and olive oil provides unsaturated fatty acids for balanced nutrition. The difficulty is moderate—you need to preheat the oven—and beginners can follow the steps smoothly. It takes about fifty minutes in total from marinating to out of the oven. + +Estimated difficulty: ★★★ + +Estimated calories: 315 kcal + +## Ingredients and Tools + +- Chicken thighs +- Salt +- Black pepper +- Olive oil +- Garlic +- Lemon juice +- Parsley + +## Calculation + +- Chicken thighs: usually 1-2 per person +- Salt: 2 g/person +- Black pepper: 0.5 g/person +- Olive oil: 5 ml/person +- Garlic: 1 clove/person +- Lemon juice: 5ml/person +- Parsley: 1 sprig/person + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Preparing the Chicken + +1. Rub the chicken thighs with salt, black pepper, olive oil and minced garlic +2. Put them in an oven preheated to 180 degrees and roast for 30-40 minutes or until cooked through + +### Preparing the Garnish + +1. Finely chop the parsley and set aside +2. Squeeze the lemon juice and set aside + +### Finishing + +1. Take out the roasted chicken and drizzle with lemon juice +2. Sprinkle with chopped parsley + +## Additional Notes + +- You can drizzle the chicken with honey or another barbecue sauce while roasting for extra flavor +- Preheat the oven to 180 degrees; the roasting time depends on the size and thickness of the chicken. Make sure the chicken is cooked through +- Chicken must be fully cooked before eating. Eating undercooked chicken may cause food poisoning and bacterial infections such as salmonella and Shigella flexneri. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/kung-pao-chicken.md b/en/dishes/meat_dish/kung-pao-chicken.md new file mode 100644 index 0000000000..27e9f7407f --- /dev/null +++ b/en/dishes/meat_dish/kung-pao-chicken.md @@ -0,0 +1,99 @@ +# How to Make Kung Pao Chicken + +This famous Sichuan dish is known for its "scorched chili lychee" flavor: slightly sweet and sour, with the aroma of dried chilies and Sichuan peppercorns, tender diced chicken and crunchy peanuts for layered textures. It's rich in high-quality protein and unsaturated fatty acids, appetizing and great with rice. There's a simple version and an advanced version; it's fairly beginner-friendly as long as you plan the marinating time ahead. It takes about 1.5 hours from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1790 kcal + +## Ingredients and Tools + +- Pistol-cut chicken leg (or chicken breast) +- Scallion (large, Chinese leek-type) +- Dried chili peppers (or erjingtiao chilies) +- Roasted peanuts +- Light soy sauce +- Zhenjiang black vinegar +- White sugar +- Cooking wine +- Salt +- Chicken bouillon powder +- Starch +- Vegetable oil +- Sesame oil + +### Optional Ingredients + +- Shaanxi chili oil (youpo lazi) +- Celtuce (stem lettuce) +- Raw peanuts +- Doubanjiang (chili bean paste) + +## Calculation + +Note: this dish is a one-person version by default, though it's enough for two; in theory, for more people you just multiply. + +- Required ingredients + - Pistol-cut chicken leg (or chicken breast) = 1 (about 350g) + - Scallion = 1 stalk (about 180g) + - Roasted peanuts = 150g + - Ginger slices = 10g + - Dried chili peppers (or erjingtiao) = 10g (if using erjingtiao, about 4) + - Light soy sauce = 10g + - White sugar = 2g + - Salt = 2g + - Vegetable oil = 20g + - Starch = 15g + - Cooking wine = 15g +- Advanced ingredients + - Dark soy sauce = 5g + - Sichuan peppercorns = 5g + - Black vinegar = 5g + - Chicken bouillon powder = 2g + - Sesame oil = 10g + - Starch (for thickening) = 10g + - Doubanjiang = 10g +- Optional ingredients + - Celtuce = about 250g + - Shaanxi chili oil = 5g + +Use the above to calculate the proportions of ingredients you plan to use, adjusting to taste. + +## Steps + +### Simple Version + +1. Debone the chicken leg with scissors, pound the meat side once with the back of a knife, cut into strips and then into 1.5cm cubes; soak in water for 10 minutes, drain and set aside (if using chicken breast, you can go straight to dicing and the following steps) +2. Put the green part of the scallion and 5g of ginger slices in a bowl and pour in 50g of boiling water to make scallion-ginger water; cut the white part of the scallion into 1.5cm rounds; microwave the peanuts on high for 5 minutes to dry them out. Set all aside +3. Add 2g of salt, 5g of dark soy sauce, 15g of cooking wine and 15g of starch to the chicken and mix until slightly dry; slowly add some of the scallion-ginger water, stirring the chicken until it's sticky; seal with plastic wrap and marinate in the refrigerator for 1 hour +4. Cut the dried chilies into segments; heat the wok on high, then turn to low; toast the dried chilies until slightly scorched, then remove; toast the Sichuan peppercorns until fragrant, then remove +5. Turn to high heat, add 20g of vegetable oil, and at 7/10 heat (bubbles form around a bamboo chopstick) add the chicken. Fry until the top starts turning white, flip with the spatula, fry for 30s, then stir-fry evenly +6. Add the scallion rounds and stir-fry, add the remaining scallion-ginger water, topping it up with a little water (must be hot) to make 100g; cover and braise over medium-low heat for 2 minutes; +7. Turn to high heat, add the roasted peanuts, dried chilies and Sichuan peppercorns; add 2g of chicken bouillon, 5g of black vinegar and 2g of white sugar, and stir-fry evenly; +8. Mix 10g of starch with 50g of water to make a slurry, add it to the wok, stir-fry evenly, and reduce to your preferred thickness +9. Turn off the heat, drizzle with 10g of sesame oil, and serve + +### A Slightly More Complex but Even More Mouthwatering Version + +Compared to the simple version, erjingtiao chilies and raw peanuts are recommended here, and celtuce is added to complement the crunch of the peanuts and the tenderness of the chicken + +1. Peel the celtuce and cut into 1cm cubes, set aside; +2. Cut the erjingtiao chilies into 1cm segments; +3. Debone the chicken leg with scissors, pound the meat side once with the back of a knife, cut into strips and then into 1.5cm cubes; soak in water for 10 minutes, drain and set aside (if using chicken breast, you can go straight to dicing and the following steps); +4. Put the green part of the scallion and 5g of ginger slices in a bowl and pour in 50g of boiling water; cut the white part of the scallion into 1.5cm rounds and set aside +5. Add 2g of salt, 5g of dark soy sauce, 15g of cooking wine and 15g of starch to the chicken and mix until slightly dry; slowly add some of the scallion-ginger water, stirring the chicken until it's sticky; seal with plastic wrap and marinate in the refrigerator for 1 hour +6. Over medium heat, add 20g of vegetable oil and the raw peanuts and stir-fry until slightly scorched on the surface. Remove the peanuts but leave the oil in the wok; +7. Keep heating, and at 7/10 heat (bubbles form around a bamboo chopstick) add the chicken and the doubanjiang and stir-fry for about 1 minute; +8. Add the prepared celtuce and keep stir-frying for 1 minute; +9. Add the scallion rounds and stir-fry, add the remaining scallion-ginger water, topping it up with a little water (must be hot) to make 100g; add the erjingtiao chili segments; cover and braise over medium-low heat for 2 minutes; +10. Turn to high heat, add the peanuts you set aside and the Sichuan peppercorns; add 2g of chicken bouillon, 5g of black vinegar and 2g of white sugar, and stir-fry evenly; +11. Mix 10g of starch with 50g of water to make a slurry, add it to the wok, stir-fry evenly, and reduce to your preferred thickness +12. Turn off the heat, drizzle with 10g of sesame oil and 5g of Shaanxi chili oil, toss for another 10s, and serve + +![Kung Pao chicken](../../../dishes/meat_dish/宫保鸡丁/宫保鸡丁.jpg) + +## Additional Notes + +Adjust the chilies to your taste; if you're afraid of the heat, remove the seeds; + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/lamb-brisket-and-bean-curd-stick-pot.md b/en/dishes/meat_dish/lamb-brisket-and-bean-curd-stick-pot.md new file mode 100644 index 0000000000..da7329456d --- /dev/null +++ b/en/dishes/meat_dish/lamb-brisket-and-bean-curd-stick-pot.md @@ -0,0 +1,80 @@ +# How to Make Lamb Brisket and Bean Curd Stick Pot + +This is a traditional clay pot dish from Guangdong: lamb and dried bean curd sticks (zhizhu) seasoned with chu hou sauce and fermented bean curd, rich and savory, luscious without being greasy, warming body and soul, and especially good in the cold of winter. Lamb is rich in protein and iron and is warming and nourishing, while bean curd sticks provide high-quality plant protein, a nutritionally balanced pairing. There are quite a few prep and braising steps, but heat control throughout isn't complicated, and beginners can succeed by following the steps in order. It takes about two and a half hours from prep to serving. + +Estimated difficulty: ★★★★★ + +Estimated calories: 2391 kcal + +## Ingredients and Tools + +- Lamb brisket +- Dried bean curd sticks (fuzhu) +- Chu hou sauce +- Fermented bean curd (white) +- Red fermented bean curd (nanru) +- Dark soy sauce +- Cooking wine +- Oyster sauce +- Water +- Rock sugar +- Green onion segments +- Ginger slices +- Shiitake mushrooms +- Onion or shallots +- Garlic cloves +- Bay leaves +- Star anise +- Cassia bark +- Other sides such as water chestnuts, potatoes or radish can be added according to your preference + +## Calculation + +Per portion: + +- Lamb brisket 500g +- Fried bean curd sticks 30g-50g +- Chu hou sauce 30g +- Fermented bean curd 40g +- Red fermented bean curd 35g +- Dark soy sauce 5ml +- Chili oil 5ml +- Water 500ml +- Rock sugar 20g +- Granulated sugar 10g +- Green onion 5 stalks +- Ginger 6-8 slices +- Shiitake mushrooms 7-8 +- Onion 1, or shallots 4 - 5 +- Garlic 7-8 cloves +- Bay leaf 1 +- Star anise 4-5 +- Cassia bark 10g + +## Steps + +1. Prep: soak the shiitake mushrooms 2 - 3 hours in advance until soft. Soak the bean curd sticks 30 minutes in advance until soft +2. Sauce 1: mix the red fermented bean curd, chu hou sauce, 20g of fermented bean curd and dark soy sauce evenly in a small bowl +3. Sauce 2: mix 20g of fermented bean curd, the granulated sugar and chili oil evenly in a small bowl +4. Remove the stems from the soaked shiitakes +5. Cut the soaked bean curd sticks into 5cm pieces and squeeze out the water +6. Peel the onion and cut into shreds. You can use peeled shallots instead for even better flavor. +7. Cut the green onion into segments about 5cm long +8. Put the lamb in a pot with 2 - 3 ginger slices and cold water, bring to a boil over high heat, then turn off the heat +9. Take out the lamb and put it in a prepared basin of cold water to cool, which makes it chewier +10. Heat the wok, add cold oil, and fry 4 - 5 ginger slices, the onion/shallots, the white parts of the green onion and 7 - 8 garlic cloves until fragrant +11. Add the cooled lamb and stir with chopsticks for about 2 - 5 minutes until golden +12. Add sauce 1 and stir-fry for about 2 minutes until evenly colored +13. Pour in water until it just covers the ingredients +14. Add the shiitakes, rock sugar, bay leaf, star anise and cassia bark +15. Cover and braise over low heat for 90 minutes +16. Open the lid, add the bean curd sticks, cover and cook over medium heat for 20 minutes +17. Open the lid, add sauce 2 and stir well +18. Turn off the heat, and add the green parts of the green onion or cilantro before serving + +## Additional Notes + +- This is a Cantonese dish, and authentic versions often add water chestnuts. Since everyone has their own preferences, you can swap in potatoes, radish or other ingredients to taste +- Reference: [Lamb Stew with Bean Curd Sheet [by 點Cook Guide]](https://www.youtube.com/watch?v=ThVDpVoToDQ) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/lamb-ribs-stewed-with-radish.md b/en/dishes/meat_dish/lamb-ribs-stewed-with-radish.md new file mode 100644 index 0000000000..ecb5cf24c8 --- /dev/null +++ b/en/dishes/meat_dish/lamb-ribs-stewed-with-radish.md @@ -0,0 +1,55 @@ +# How to Make Lamb Ribs Stewed with Radish + +This soupy dish is fresh and not greasy: the lamb is tender and flavorful, and the radish soaks up the broth to become sweet and soft. It's a common warming home-style dish in northern China in winter. Lamb is rich in high-quality protein and iron, and radish contains vitamins and dietary fiber; together they warm the stomach, drive out the cold and aid digestion. Although it involves blanching to remove gaminess and two rounds of stewing, the steps are clear and easy to follow, and beginners can manage it. It takes about two hours overall, or about one hour with a pressure cooker. + +Estimated difficulty: ★★★★ + +Estimated calories: 1259 kcal + +## Ingredients and Tools + +- Lamb ribs +- White radish (daikon) +- Scallion (large, Chinese leek-type) +- Sichuan peppercorns +- Angelica root (baizhi, optional) +- Ginger +- Cooking wine or Shaoxing wine +- Salt +- Rock sugar +- Water + +## Calculation + +Per portion: + +- Lamb ribs 400g +- White radish 1 +- Scallion 1 stalk +- Sichuan peppercorns 10 +- Ginger 10g; buy a piece of ginger and cut about 4 slices from the middle +- Cooking wine or Shaoxing wine 30ml-40ml +- Salt 10g +- Rock sugar 2-4 pieces +- Water: enough to cover the ingredients, about 1000ml + +## Steps + +1. Peel the radish and roll-cut into large 3-5cm chunks. Set aside +2. Ask the vendor to cut the lamb ribs when you buy them, since home knives generally can't cut through them. Set aside +3. Put the lamb in cold water, add half the cooking wine and half the scallion and ginger, and boil for 10 minutes to remove the blood and gaminess. (Optional) Skim off the blood foam that appears during blanching with a spoon +4. In another pot of cold water, add the cut radish and half the rock sugar. Once the water boils, cook for 5 minutes to remove the radish's sharpness +5. Take out the blanched lamb ribs and put them in the pressure cooker. Add water to cover all the ingredients, then add about another 300ml +6. Put the remaining scallion, ginger and cooking wine, the Sichuan peppercorns, rock sugar, angelica root (optional) and salt in the pot. Cover, start timing once it reaches pressure, and stew over medium heat for about 15 minutes. + + - Without a pressure cooker, use an ordinary pot and stew for about 40 minutes to 1 hour. + +7. Turn off the heat, wait for the pressure cooker to release all its pressure, open the lid, add the blanched radish, season with 3-10g of salt or water, and taste the broth for saltiness +8. Turn the heat back on to medium: in the pressure cooker, stew for another 10 minutes once it reaches pressure; in an ordinary pot, cover and stew for another 20 minutes +9. Turn off the heat and serve + +## Additional Notes + +- While cooking, watch the water level as it boils. If it drops below 2/3 of the ingredients, add hot water to cover them. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/laoma-pig-trotter-soup.md b/en/dishes/meat_dish/laoma-pig-trotter-soup.md new file mode 100644 index 0000000000..b4abdb8fda --- /dev/null +++ b/en/dishes/meat_dish/laoma-pig-trotter-soup.md @@ -0,0 +1,62 @@ +# How to Make Laoma Pig Trotter Soup + +![Result 3](../../../dishes/meat_dish/老妈蹄花/result3.jpg) + +Laoma tihua (Mom's pig trotter soup) has a milky white broth and trotters so tender they fall off the bone, with a delicate texture; served with a tangy, spicy dipping sauce it's very appetizing—a classic Sichuan home-style dish. Pig trotters are rich in collagen, and white kidney beans add a creamy texture for a nutritious dish. It requires a pressure cooker and soaking in advance, which is a bit challenging for beginners, but it's not hard to master if you follow the steps. Including soaking and pressure cooking, it takes about 2 hours in total (not counting soaking the white kidney beans overnight). + +Estimated difficulty: ★★★★ + +Estimated calories: 1425 kcal + +## Ingredients and Tools + +- Pig trotters (preferably front trotters: more meat and tendon, less bone) +- Green onion +- Ginger +- Cooking wine +- Light soy sauce +- Angelica root (baizhi) +- Dong quai (danggui, optional) +- Chicken bouillon powder +- Salt +- Garlic +- Bird's eye chili +- Ground white pepper +- Light soy sauce +- Zhenjiang black vinegar +- Sichuan pepper oil +- Shaanxi chili oil (youpo lazi, optional) +- White kidney beans (use kelp if you don't have any) + +## Calculation + +- Pig trotters: 3 +- White kidney beans: 200g +- Dong quai: 2g +- Ground white pepper: 5g +- Ginger slices: 30g +- Dong quai: 2g +- Minced garlic: 8g +- Chicken bouillon powder: 2g +- Light soy sauce: 25g +- Chopped green onion: 10g + +## Steps + +### Cooking + +1. Soak 200g of white kidney beans in water the night before +2. Prepare the front trotters: when buying, ask the butcher to split them down the middle, use a blowtorch to remove the hair follicles, then wash them at home +3. Put the trotters, scallion segments, ginger slices and cooking wine in a pot of cold water, blanch for ten minutes, skim off the foam, then take them out, rinse clean and set aside +4. Put the trotters, dong quai, angelica root, ground white pepper and ginger slices in the pressure cooker. Once it reaches pressure, cook for thirty minutes, then add the white kidney beans and cook for another ten minutes. At this point, if the broth is milky white, congratulations—you did it right (if you need to add water partway, only add hot water) + +![Laoma pig trotter soup - preview image 2](../../../dishes/meat_dish/老妈蹄花/result1.jpg) + +5. Open the lid and season with salt, chicken bouillon and chopped green onion +6. Make the soul sauce: combine green onion, garlic, bird's eye chili, ground white pepper, light soy sauce, black vinegar, chili oil, Sichuan pepper oil and some of the trotter broth + ![Laoma pig trotter soup - preview image 3](../../../dishes/meat_dish/老妈蹄花/result2.jpg) +7. Pour on the soul sauce and dig in + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/lean-pork-with-potato-slices.md b/en/dishes/meat_dish/lean-pork-with-potato-slices.md new file mode 100644 index 0000000000..cd308f05db --- /dev/null +++ b/en/dishes/meat_dish/lean-pork-with-potato-slices.md @@ -0,0 +1,49 @@ +# How to Make Lean Pork with Potato Slices + +![Lean pork with potato slices - preview image 1](../../../dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.jpg) + +A quick home-style stir-fry with tender pork slices and soft yet slightly firm potato slices that soak up the flavor, plus the fresh aroma of garlic sprouts—typical home cooking. Lean pork is rich in high-quality protein and iron, and potatoes provide carbohydrates and dietary fiber for a balanced combination. The process is simple and clear, but you need to pay attention to knife skills and heat, so it suits beginners with some basics. It takes about 1 hour from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 585 kcal + +## Ingredients and Tools + +- Lean pork +- Potatoes +- Garlic sprouts +- Starch (corn starch or other starch) +- Light soy sauce +- Dark soy sauce +- Salt + +## Calculation + +Version for 1 person + +- Lean pork 200g +- Potatoes 200g +- Garlic sprouts 2 stalks (about 20 g) +- Starch 5g +- Light soy sauce 10g +- Dark soy sauce 3g +- Salt 2g + +## Steps + +1. Peel the potatoes, cut in half, then into slices about 2mm thick. Set aside +2. Wash the garlic sprouts and cut into segments about 1cm long. Set aside +3. Wash the lean pork and cut into slices about 2mm thick. Put in a bowl, add 5g of starch, 5g of light soy sauce and 3g of dark soy sauce, and marinate for ten minutes. Set aside +4. While the pork marinates, bring a pot of water to a boil and blanch the potato slices for about 5 minutes +5. Heat the wok and add 10ml - 15ml of cooking oil. Wait 10 seconds for the oil to heat up +6. Add the pork and stir-fry until it changes color, then add the garlic sprouts and stir-fry together for about 20 seconds +7. Add the potatoes, keep stir-frying, and add 2g of salt and 5g of light soy sauce +8. Stir-fry for about 3 minutes, then plate + +## Additional Notes + +- Don't blanch the potato slices too long, or they'll get too soft +- Mix the pork well when marinating + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/lu-braised-meats.md b/en/dishes/meat_dish/lu-braised-meats.md new file mode 100644 index 0000000000..65ed229683 --- /dev/null +++ b/en/dishes/meat_dish/lu-braised-meats.md @@ -0,0 +1,100 @@ +# How to Make Lu Braised Meats + +This is classic Chinese lu wei (master-stock braised food): the meat is tender and well-seasoned with a rich aroma, and the braising liquid can be reused again and again, getting more fragrant with age. It's great as a cold dish, with drinks, or with a staple. It's rich in high-quality protein and various vitamins for balanced nutrition. It takes a little patience, but the steps are clear and fairly beginner-friendly. Soaking out the blood, making the caramel color and pressure-cooking take about 1 hour; then let it soak overnight so the flavor fully penetrates, and slice it the next day to enjoy. + +![Lu braised beef](../../../dishes/meat_dish/卤菜/卤牛肉.jpeg) + +Estimated difficulty: ★★★ + +Estimated calories: 467 kcal + +## Ingredients and Tools + +- Lu spice packet (available at supermarkets) +- Soybean paste +- Doubanjiang (chili bean paste) +- Oyster sauce +- Red fermented bean curd (nanru) +- Onion +- Ginger +- Garlic +- Dried chili peppers +- Light soy sauce +- Dark soy sauce +- Salt +- White sugar (yellow rock sugar is best, for the caramel color) +- Beer +- Beef shank (or other meat) +- Pressure cooker +- Strainer + +## Calculation + +Before cooking, decide how many portions to make. One portion serves about 2-3 people. + +Per portion: + +- Lu spice packet 1 (about 10g) +- Soybean paste 15ml +- Doubanjiang 15ml +- Oyster sauce 15ml +- Red fermented bean curd 15ml +- Onion half (about 100g) +- Ginger 30g +- Garlic 40g +- Dried chili peppers 10g +- Light soy sauce 120ml +- Dark soy sauce 60ml +- Salt 10-15g +- White sugar 30g (for the caramel color) +- Beer 1 can (330ml) +- Beef shank 500g +- Water, enough (to cover all the meat) + +## Steps + +It's recommended to read the [caramel color](../condiment/simple-caramel-color.md) tutorial first + +1. Soak the beef shank in cold water for at least 3 hours in advance to draw out the blood + +### Preparing the Braising Liquid + +1. Make the caramel color: add 30g of white sugar to the pot, heat over low heat until the sugar completely melts and turns tan brown, add 150ml of hot water, stir well and set aside +2. Cut the onion into chunks, smash the ginger and garlic, and break the dried chilies +3. Add plenty of water to the pot, add the lu spice packet, onion, ginger, garlic and dried chilies, and bring to a boil over high heat +4. Add 15ml each of soybean paste, doubanjiang, oyster sauce and red fermented bean curd, and stir well +5. Pour in the prepared caramel color and mix well +6. Add 120ml of light soy sauce and 60ml of dark soy sauce and stir well +7. Season with 10-15g of salt +8. Pour in 1 can of beer (330ml) and bring to a boil again + +### Braising the Beef + +1. Blanch the beef shank in a pot for 2-3 minutes, then remove it and rinse the foam off the surface with hot water +2. Put the blanched beef shank into the boiling braising liquid, making sure the liquid covers all the meat +3. Close the pressure cooker lid, and once it reaches pressure, cook for another 25-30 minutes +4. When done, don't open the lid; let it cool naturally and soak overnight (this makes it more flavorful) +5. Take out the braised meat and refrigerate it so it firms up +6. Slice before eating; eat as is or dress it as a cold dish + +### Keeping the Braising Liquid + +1. To reuse the braising liquid: after each batch, strain the liquid to remove all solids, bring it back to a boil to sterilize, cool, and refrigerate or freeze. When using it again, add seasonings again in the original proportions. (Add water depending on how much liquid is left) +2. Stored properly, braising liquid can be used for a very long time, and gets more fragrant with age. +3. **Important**: if braising vegetables, you must take a separate portion of the liquid for them, and liquid used for vegetables must not be reused. + +### Cold Dish Dressing + +1. Mix minced garlic, chopped green onion, white sesame seeds and chili powder in a 1:1:1:1 ratio, adding bird's eye chili to taste. Add a little sesame oil or green Sichuan pepper oil to hot vegetable oil and pour it over the seasoning in several additions, then add 10ml each of light soy sauce, vinegar and oyster sauce, 5ml of sugar, MSG/chicken bouillon, and finally 15ml of braising liquid, and mix well. +2. For the cold dish, you can add sides such as smashed cucumber, wood ear mushrooms, fried peanuts and cilantro. + +## Additional Notes + +- You can take some of the braising liquid to make beef noodle soup: use it as the broth for plain boiled noodles and add your favorite vegetables. It tastes amazing. + +![Beef noodle soup](../../../dishes/meat_dish/卤菜/牛肉面.jpeg) + +Braising liquid: +![Braising liquid](../../../dishes/meat_dish/卤菜/卤水.jpeg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/lychee-pork.md b/en/dishes/meat_dish/lychee-pork.md new file mode 100644 index 0000000000..80d429a2db --- /dev/null +++ b/en/dishes/meat_dish/lychee-pork.md @@ -0,0 +1,70 @@ +# How to Make Lychee Pork + +Lychee pork (lizhi rou) is a sweet, tangy and crispy traditional Fuzhou dish from Fujian cuisine: pork pieces, crispy outside and tender inside, coated in a glossy red sauce, with fruit adding a fresh aroma. Lean pork is rich in high-quality protein, and pineapple contains dietary fiber and vitamins that whet the appetite and cut the richness. It involves cutting the pork, battering and frying twice, which is a little challenging but the steps are clear, suitable for food lovers with some cooking experience. It's on the table in about 45 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 681 kcal + +## Ingredients and Tools + +* Lean pork +* Pineapple +* Egg +* Cooking oil +* Granulated sugar +* Starch +* Light soy sauce +* Chicken bouillon powder +* Minced ginger +* Sesame seeds +* Ketchup +* Zhenjiang black vinegar + +## Calculation + +Per portion: + +* Fresh shiitake mushrooms 2 +* Shimeji mushrooms 30 g +* Lean pork 150 g +* Pineapple 100 g +* Egg 1 +* Cooking oil 500 ml +* Granulated sugar 5 g +* Starch 100 g +* Light soy sauce 5 ml +* Chicken bouillon powder 5 g +* Minced ginger 5 g +* Sesame seeds 2 g +* Ketchup 20 g +* Black vinegar 2 ml + +## Steps + +1. Cut the lean pork into pieces (2-3 cm each) and put them in a large bowl. Add 1 egg, 50 g of starch, 3 ml of light soy sauce and 2 g of chicken bouillon +2. Mix thoroughly until the starch coats the pork pieces (if too runny, add more starch; if too dry, add water), then add 5 ml of oil, mix thoroughly again, and set aside +3. In another bowl, add the ketchup, 3 g of chicken bouillon, 2 ml of light soy sauce, minced ginger, sugar, 10 g of starch, the black vinegar and 200 ml of cold water, mix thoroughly and set aside +4. Cut a pineapple and prepare 6 pineapple chunks (each 1.5-2 cm) +5. Heat the wok with 500 ml of oil until you hear it sizzle +6. Add the pork pieces one at a time (never dump in the whole bowl), making sure they don't stick together +7. Once all the pork is in, flip the pieces back and forth with a spoon every 30 s until golden on the surface +8. Take out the pork, and after one minute put it back in the oil and keep frying until the surface is golden brown, then remove to a large bowl +9. In a clean wok, pour in the sauce, and after 30 s add the pork and pineapple, toss thoroughly, and serve +10. Sprinkle with sesame seeds + +![Lychee pork - preview image 1](../../../dishes/meat_dish/荔枝肉/1.jpeg) +![Lychee pork - preview image 2](../../../dishes/meat_dish/荔枝肉/2.jpeg) +![Lychee pork - preview image 3](../../../dishes/meat_dish/荔枝肉/3.jpeg) +![Lychee pork - preview image 4](../../../dishes/meat_dish/荔枝肉/4.jpeg) +![Lychee pork - preview image 5](../../../dishes/meat_dish/荔枝肉/5.jpeg) +![Lychee pork - preview image 6](../../../dishes/meat_dish/荔枝肉/6.jpeg) +![Lychee pork - preview image 7](../../../dishes/meat_dish/荔枝肉/7.jpeg) + +## Additional Notes + +* More often, locals in Fuzhou use water chestnuts (to cut the richness) and potatoes (to absorb oil), but these weren't available during the pandemic, so pineapple was used instead +* Fujian cuisine leans sweet; if you're not used to it, you can leave out the white sugar +* You can tap the pork pieces with a spoon and listen to the sound to tell whether they are fried through + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/macanese-saucy-minchi-rice.md b/en/dishes/meat_dish/macanese-saucy-minchi-rice.md new file mode 100644 index 0000000000..424e3c11be --- /dev/null +++ b/en/dishes/meat_dish/macanese-saucy-minchi-rice.md @@ -0,0 +1,61 @@ +# How to Make Macanese Saucy Minchi Rice + +![Macanese saucy minchi rice](../../../dishes/meat_dish/澳门湿版免治牛肉饭/澳门湿版免治牛肉饭.jpg) + +This is a classic Macanese-Portuguese fast food dish (minchi): minced beef that's tender and savory, coated in a rich sauce and runny egg, rich and irresistible when mixed into rice. Ground beef provides high-quality protein, and with egg and onion it's balanced and filling. The steps are simple and easy, especially good for beginners, taking only about 30 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 1011 kcal + +## Ingredients and Tools + +- Ground beef (can be replaced with slightly fatty ground pork) +- Onion +- Egg +- Butter (can be replaced with ordinary cooking oil) +- Green onion (optional) +- Light soy sauce +- Dark soy sauce +- Ketchup +- White sugar +- Cooking wine +- Black pepper +- Starch +- Cooked rice + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Ground beef 200g +- Onion half +- Egg 1 (for a poached egg or runny fried egg) +- Light soy sauce 3 tablespoons (1 tablespoon for marinating, 2 tablespoons for the sauce) +- Dark soy sauce half a tablespoon +- Ketchup 2 tablespoons +- White sugar half a tablespoon +- Cooking wine 1 tablespoon +- Starch 1 tablespoon +- Water 50ml + +## Steps + +1. Put 200g of ground beef in a bowl, add 1 tablespoon of light soy sauce, half a tablespoon of sugar and 2g of black pepper, mix well, and **marinate for 10 minutes**. +2. Dice half an onion finely and set aside. +3. Mix the sauce: in a bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of ketchup, 1 tablespoon of cooking wine, 1 tablespoon of starch, half a tablespoon of dark soy sauce and 50ml of water, stir well and set aside. +4. In another pan, make a poached egg or runny fried egg and set aside. +5. Heat the wok and add 10g of butter. Once melted, add the diced onion and fry over low heat until cooked and fragrant. +6. Add the marinated ground beef and stir-fry with the onion until the beef changes color. +7. Pour in the prepared sauce, sprinkle with 2g of black pepper, and keep stir-frying until the sauce thickens, then turn off the heat. +8. Pour the minchi over hot rice and top with the poached or runny fried egg you made earlier. +9. (Optional) Sprinkle 5g of chopped green onion on top as a garnish. + +## Additional Notes + +- If you don't have butter, ordinary cooking oil works, but butter adds a distinctive creamy aroma. +- When eating, break the runny yolk and mix it with the beef and rice for the best texture. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/mala-xiang-guo-spicy-stir-fry-pot.md b/en/dishes/meat_dish/mala-xiang-guo-spicy-stir-fry-pot.md new file mode 100644 index 0000000000..0b716a8fb9 --- /dev/null +++ b/en/dishes/meat_dish/mala-xiang-guo-spicy-stir-fry-pot.md @@ -0,0 +1,51 @@ +# How to Make Mala Xiang Guo (Spicy Stir-fry Pot) + +A richly numbing and spicy Sichuan-style home dish (mala xiang guo) that brings together vegetables, meat and soy products, satisfyingly spicy with layers of flavor. The mix of meat and vegetables provides high-quality protein and various vitamins for complete nutrition. The steps are clear, but you need to master blanching and stir-frying heat, which is a bit challenging for beginners. It takes about 30 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 1050 kcal + +## Ingredients and Tools + +- Leafy greens (bok choy, Indian lettuce, spinach) +- Boneless meat (pork, beef, chicken, fish balls, ham sausage) +- Dried tofu sheets +- Beijing mala instant noodles +- Dried chili peppers + +## Calculation + +These amounts are for about 3 people. + +- Leafy greens 455 grams in total, with bok choy, Indian lettuce and spinach in whatever proportion you like +- Boneless meat 430 grams in total, with pork, beef, chicken, fish balls and ham sausage in whatever proportion you like +- Dried tofu sheets 152 grams +- Beijing mala instant noodles 1 pack +- Dried chili peppers 5 grams +- Mala xiang guo seasoning 110 grams + +The proportions of greens, meat, dried tofu and instant noodles above are recommendations; if you have favorite ingredients, redistribute as you like. + +## Steps + +1. Bring a pot of water to a boil (enough to cover the ingredients in steps 2-4). +2. Add the greens to the boiling water, blanch for 5 minutes, then take them out and set aside. +3. Add the boneless meat to the boiling water, blanch for 4 minutes, then take it out and set aside. +4. Add the Beijing mala instant noodles to the boiling water, cook for 2 minutes, then take them out and set aside. +5. Pour out the water, dry the pot, add 105 grams of cooking oil, and heat on high for 30 seconds. +6. Add the mala xiang guo seasoning and stir-fry for 20 seconds. +7. Add the dried chilies and stir-fry for 10 seconds. +8. Add the blanched greens, turn to medium heat, and stir-fry for 3 minutes. +9. Add the blanched meat and stir-fry for 3 minutes. +10. Add the cooked instant noodles and toss with chopsticks for 1 minute. +11. Turn off the heat and serve. + +## Additional Notes + +About heat levels: + +- High heat is usually about 240 degrees Celsius; on an induction cooktop, about 2 kilowatts of input power. +- Medium heat is usually about 120 degrees Celsius; on an induction cooktop, about 1.4 kilowatts of input power. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/mapo-tofu.md b/en/dishes/meat_dish/mapo-tofu.md new file mode 100644 index 0000000000..b058cf2843 --- /dev/null +++ b/en/dishes/meat_dish/mapo-tofu.md @@ -0,0 +1,58 @@ +# How to Make Mapo Tofu + +![Mapo tofu - preview image 1](../../../dishes/meat_dish/麻婆豆腐/1.jpeg) + +This spicy, silky tofu dish uses salted duck egg instead of the traditional doubanjiang: savory with a slight numbing heat, especially appetizing with rice. It's rich in high-quality protein and trace elements such as calcium and iron. The difficulty is moderate and beginner-friendly, taking about 40 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 476 kcal + +## Ingredients and Tools + +- Silken tofu (Qingmei brand recommended) +- Fruit knife +- Salted duck egg (Liufu brand recommended—this is the soul of the dish) +- Pork belly (supermarket ground pork also works) +- Garlic +- Ginger +- Bird's eye chili (optional if you don't eat spicy food) +- Spicy chili sauce (Guangle brand recommended) +- Sichuan peppercorns +- Salt +- Soy sauce (premium "weijixian" soy sauce) + +## Calculation + +- 1 box of silken tofu +- 1 salted duck egg +- 20-30g of pork belly +- 2 cloves of garlic +- 2 slices of ginger +- 5 bird's eye chilies +- 5g of garlic chili sauce +- 20 Sichuan peppercorns +- 3g of salt +- 10g of soy sauce + +## Steps + +1. Mince the garlic and ginger. Set aside +2. Cut the bird's eye chilies into rings. Set aside +3. Mince the pork belly (skip if you bought ground pork) +4. Add half the salt and the premium soy sauce to the minced pork, mix well, and set aside +5. Cut the duck egg in half lengthwise with a cleaver (be careful), remove the yolk (you must remove it, or it will taste fishy), and crumble the remaining white into pieces about 2 mm * 2 mm—no need to make them too fine. Set aside +6. Open the tofu package and use the fruit knife to cut the tofu in the box into pieces about 2.5 cm * 3 cm. Set aside +7. Heat the wok and add 10ml - 15ml of cooking oil. Wait 10 seconds for the oil to heat up +8. Turn to low heat, add the garlic, ginger, chili rings, Sichuan peppercorns, salted duck egg and garlic chili sauce, and stir-fry for 20 seconds until fragrant +9. Turn to medium heat, add the minced pork, and stir-fry for about 1 minute until it changes color +10. Turn to low heat, add the tofu, and sprinkle the remaining salt and premium soy sauce evenly over it +11. Pour boiling water in from the edge of the wok (otherwise the tofu breaks easily), just enough to cover the tofu +12. Turn to high heat; as soon as the water boils, switch to medium heat and wait about 10 minutes +13. When only 1/5 of the water remains and the tofu has taken on color, turn off the heat and plate + +## Additional Notes + +- Keep an eye on it the whole time to prevent burning + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/meicai-kourou-pork-belly-with-preserved-mustard-greens.md b/en/dishes/meat_dish/meicai-kourou-pork-belly-with-preserved-mustard-greens.md new file mode 100644 index 0000000000..9a5412af8c --- /dev/null +++ b/en/dishes/meat_dish/meicai-kourou-pork-belly-with-preserved-mustard-greens.md @@ -0,0 +1,63 @@ +# How to Make Meicai Kourou (Pork Belly with Preserved Mustard Greens) + +This is a famous traditional Hakka dish: the finished dish is glossy and soy-red with a thick sauce, and the pork belly is rich without being greasy, soft and mellow. Pork belly is rich in high-quality protein and fatty acids, and the preserved mustard greens (meigancai) provide dietary fiber. There are quite a few steps, and you need to master boiling, frying and steaming, which is a challenge for beginners. From prep to plate, including the time to soak the mustard greens, it takes about 2.5 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 3756 kcal + +## Ingredients and Tools + +* Pork belly +* Preserved mustard greens (meicai) +* Five-spice powder +* Cooking oil +* Granulated sugar +* Dark soy sauce +* Light soy sauce +* Bird's eye chili +* Minced garlic +* Salt +* Chicken bouillon powder + +## Calculation + +Per portion: + +* Pork belly 200 g +* Preserved mustard greens 30 g +* Five-spice powder 2 g +* Cooking oil 300 ml +* Granulated sugar 5 g +* Dark soy sauce 30 ml +* Light soy sauce 20 ml +* Bird's eye chili 1 +* Minced garlic 10 g +* Salt 2 g +* Chicken bouillon powder 2 g + +## Steps + +1. Soak the preserved mustard greens in water for 1 hour +2. Pour 50 ml of cooking oil into the wok, put the whole piece of pork belly in skin side down for 1 minute, then take it out and scrape the skin [optional] +3. Add boiling water to the pot, add the pork belly, boil over high heat for 20 minutes (until a chopstick can pierce it), then take it out +4. Rub the surface of the pork belly evenly with dark soy sauce, five-spice powder and sugar, and let it sit for 15 minutes +5. Heat oil in the wok, add the pork belly, and fry over medium heat until golden on both sides (3-5 minutes) +6. Heat oil in the wok, add the mustard greens, bird's eye chili, minced garlic, chicken bouillon and salt, and stir-fry until the greens are dry +7. Slice the pork belly (0.5-1 cm thick), arrange in a large bowl, and spread the mustard greens on top +8. Steam over medium heat for 45 minutes +9. Place a plate upside down over the bowl and flip the pork belly out onto the plate + +![Meicai kourou - preview image 1](../../../dishes/meat_dish/梅菜扣肉/1.jpeg) +![Meicai kourou - preview image 2](../../../dishes/meat_dish/梅菜扣肉/2.jpeg) +![Meicai kourou - preview image 3](../../../dishes/meat_dish/梅菜扣肉/3.jpeg) +![Meicai kourou - preview image 4](../../../dishes/meat_dish/梅菜扣肉/4.jpeg) + +## Additional Notes + +* Discovered while making this: crispy-skin pork belly is amazing Orz~ +* If you don't like it sweet, leave out the sugar; it doesn't affect the main process +* The second-to-last step's time can be adjusted to your preference +* Stir-frying the mustard greens dry is so they absorb fat later (my guess) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/mouthwatering-chicken.md b/en/dishes/meat_dish/mouthwatering-chicken.md new file mode 100644 index 0000000000..b9ec423d49 --- /dev/null +++ b/en/dishes/meat_dish/mouthwatering-chicken.md @@ -0,0 +1,63 @@ +# How to Make Mouthwatering Chicken + +![Mouthwatering chicken](../../../dishes/meat_dish/口水鸡/口水鸡.jpg) + +Mouthwatering chicken (koushui ji) is a classic Sichuan cold dish: chicken coated in red chili oil, chilled and springy, numbing, spicy and savory, appetizing and refreshing in summer. Chicken is rich in high-quality protein, and the crushed peanuts and spices add energy and flavor. The difficulty is medium; you need to watch the timing when poaching the chicken and the seasoning of the chili oil, so it suits cooks with some experience. From prep, poaching and cooling to saucing, it takes about 1.5 hours. + +Estimated difficulty: ★★★ + +Estimated calories: 1392 kcal + +## Ingredients and Tools + +- Half a chicken +- Chili powder +- Sichuan peppercorns +- Peanuts +- Scallion, ginger, garlic +- Sichuan peppercorns +- White sugar +- Light soy sauce +- Vinegar +- MSG + +## Calculation + +Per portion: + +- Cooking oil 20ml +- Chicken half (500g) +- Chili powder 20g +- Sichuan peppercorns 30 (20g) +- Peanuts 10 (30g) +- Green onion 2 stalks (50g) +- Ginger 1 small piece (20g) +- Garlic 2 cloves (10g) +- White sugar 5g +- Light soy sauce 5ml +- Vinegar 5ml +- MSG 5g +- Ground Sichuan pepper 5g +- Cilantro 5g + +## Steps + +1. Slice the ginger, and set aside 1 green onion and 15 Sichuan peppercorns +2. Wash the chicken and put it in a pot with water to cover. Add the ginger slices, green onion and Sichuan peppercorns, and bring to a boil over high heat. +3. Once boiling, turn to medium-low heat for 20 minutes, then turn off the heat +4. Take out the chicken and put it in ice water until it's ice cold +5. Take out the chicken, cut into pieces, arrange on a plate and set aside +6. Heat the wok over low heat, add the peanuts, and roast until the skins crack. (Keep tossing so they don't burn) +7. Cut one green onion into segments, smash the garlic into minced garlic, take 15 Sichuan peppercorns, and peel and chop the peanuts. +8. Heat oil in the wok, add the green onion segments, Sichuan peppercorns and half the minced garlic, and fry until fragrant +9. When the oil reaches 8/10 heat, turn off the heat and strain out the hot oil +10. Pour the hot oil into a bowl with the chili powder, stir, and strain out the red oil +11. Add the remaining minced garlic, light soy sauce, vinegar, salt, MSG, sugar, sesame oil and ground Sichuan pepper to the red oil. Mix well and let cool +12. Sprinkle the crushed peanuts over the chicken, pour the red oil over the cut chicken, and sprinkle with cilantro. Plate up + +## Additional Notes + +- A second method for mouthwatering chicken is to be added later +- If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/new-orleans-style-roast-chicken-legs.md b/en/dishes/meat_dish/new-orleans-style-roast-chicken-legs.md new file mode 100644 index 0000000000..fa5a16959d --- /dev/null +++ b/en/dishes/meat_dish/new-orleans-style-roast-chicken-legs.md @@ -0,0 +1,56 @@ +# How to Make New Orleans-Style Roast Chicken Legs + +New Orleans-style roast chicken legs are a simple, easy dish, rich in protein and iron. It takes about 3 hours in total, of which about 20 minutes is hands-on time. + +Estimated difficulty: ★★★★★ + +Estimated calories: 955 kcal + +## Ingredients and Tools + +- Oven +- Baking tray +- Aluminum foil +- Pistol-cut chicken legs (whole leg with part of the back, shaped like a pistol) +- New Orleans roast wing seasoning (recommended brand: McCormick) +- Seasoned soy sauce (recommended brand: Rihe "low-salt rice noodle roll soy sauce") + +## Calculation + +One portion is just enough for 1 person. + +Per portion: + +- Pistol-cut chicken legs 2 (each about 200g, about 400g in total) +- New Orleans roast wing seasoning 15 - 20 g +- Water ≥30 mL + +## Steps + +1. Thaw the chicken legs and rinse them. +2. Score the chicken legs: on the "barrel" of each pistol-cut leg, make 4-6 cuts with a small knife parallel to the "barrel", cutting as deep as possible. +3. Take a pot and **add 15 - 20 g of New Orleans roast wing seasoning powder, 5 g of salt and ≥30 mL of water**. +4. Put the scored chicken legs in the pot and mix well. +5. Put the whole pot in the refrigerator and **chill for 2 - 4 hours**; the longer, the more flavorful. +6. Put a sheet of aluminum foil on the baking tray, take out the chicken legs, and place them skin side down (don't tear the foil). **Discard the remaining liquid in the pot.** +7. Put the tray on the upper-middle rack of the oven and bake with these settings: +_**Top 230 ℃, bottom 230 ℃, top and bottom heat, 20 minute timer**_ +8. Take it out and pour the fat from the tray into a large bowl to set aside. (Don't tear the foil) +9. Flip all the chicken legs. +10. Put the tray on the top rack of the oven and bake with these settings: +_**Top 150 ℃, bottom 230 ℃, top and bottom heat, 20 minute timer**_ +11. Take it out and pour the fat from the tray into the large bowl. (Don't tear the foil) +12. Put the tray on the top rack of the oven and bake with these settings: +_**Top 60 ℃, bottom 60 ℃, top and bottom heat, 15-20 minute timer**_ +13. Take it out and pour the fat from the tray into the large bowl. (Don't tear the foil) +14. Take a small bowl and **add the fat from the large bowl and the seasoned soy sauce in a volume ratio between 10:1 and 2:1**. The more soy sauce, the saltier; the exact amount depends on your taste. +15. Hold a chicken leg by the end and dip it in the liquid in the small bowl; use a napkin or gloves to protect against the grease. You can now enjoy your New Orleans-style roast chicken legs straight off the foil-lined tray. +If the liquid in the small bowl runs out partway, repeat the previous step. + +## Additional Notes + +- You can take the pot out halfway through chilling and stir. Don't chill for too long. +- This guide is based on an oven with _**25 L capacity and 1400 W power**_. +If your oven is lower/higher powered, lengthen/shorten the timers accordingly, but make sure the chicken is cooked through. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/northeastern-pig-killing-stew.md b/en/dishes/meat_dish/northeastern-pig-killing-stew.md new file mode 100644 index 0000000000..6ba9504415 --- /dev/null +++ b/en/dishes/meat_dish/northeastern-pig-killing-stew.md @@ -0,0 +1,58 @@ +# How to Make Northeastern Pig-Killing Stew + +Shazhucai ("pig-killing dish") is a classic stew from northeastern China, tangy, savory and warming. Suancai (fermented napa cabbage) is rich in lactic acid bacteria and dietary fiber, pork ribs provide high-quality protein and calcium, and blood sausage adds iron. You need patience when cooking the blood sausage so it doesn't burst, which is a bit of a challenge for kitchen beginners. It takes about an hour from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1657 kcal + +## Ingredients and Tools + +- Blood sausage +- Suancai (fermented napa cabbage) +- Pork ribs +- Cooking wine +- Chili peppers +- Bay leaves +- Star anise +- Green onion knot +- Sesame oil +- Rapeseed oil +- Garlic + +## Calculation + +This dish is suitable for 2-3 people to share. Each portion should contain: + +- Blood sausage 200 grams +- Suancai 500 grams +- Pork ribs 400 grams +- Cooking wine 10 grams +- Garlic cloves 5 +- Ginger powder 5 grams +- Dried chili peppers 5 +- Bay leaves 2 +- Star anise 1 +- Green onion knot 1 +- Sesame oil 10 grams +- Rapeseed oil 10 grams +- Salt 5 grams +- Dipping sauce: chili oil 5 grams, light soy sauce 10 grams, minced garlic 5 grams, sesame oil 2 grams. + +## Steps + +1. Poke lots of small holes in the blood sausage with a toothpick, then simmer it in water over low heat for ten minutes. Don't let the water boil—keep it at 80 degrees—or the blood sausage will burst very easily. +2. Cut the cooked blood sausage into pieces and set aside. +3. Blanch the ribs with cooking wine, drain and set aside. +4. Put the rapeseed oil in the wok and fry the garlic cloves, dried chilies and ginger powder until fragrant. +5. Add the ribs and stir-fry until golden on the surface. +6. Rinse the suancai and wring out the water, add it to the wok with the sesame oil and stir-fry. Sesame oil helps remove the sourness and makes the suancai more fragrant. Stir-fry on high heat for two minutes. +7. Add 600 ml of hot water. +8. Transfer to an electric pressure cooker and add the bay leaves, star anise, green onion knot and salt. +9. Pressure cook on the "rich flavor" setting for 40 minutes. +10. When time is up, release the pressure and open the lid. Add the blood sausage and goji berries, cover and let sit for two minutes. The blood sausage is already cooked and doesn't need further heating. +11. Pour into a bowl, mix the dipping sauce according to the list above, and dig in. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/old-style-guobaorou.md b/en/dishes/meat_dish/old-style-guobaorou.md new file mode 100644 index 0000000000..b532bc4462 --- /dev/null +++ b/en/dishes/meat_dish/old-style-guobaorou.md @@ -0,0 +1,112 @@ +# How to Make Old-Style Guobaorou + +Guobaorou is a famous classic dish from northeastern China, originating at the Daotai Mansion in Harbin. White vinegar gives it a distinctive tangy aroma: a crispy shell, tender pork slices, sweet, sour and refreshing. Pork provides high-quality protein, and scallion, ginger and other vegetables whet the appetite and cut the richness. This dish requires mastering the batter, oil temperature and double-frying; the difficulty is medium-high and beginners will need patient practice. From marinating and mixing the batter to frying and serving, it takes about 90 minutes. + +![Old-style guobaorou](../../../dishes/meat_dish/老式锅包肉/老式锅包肉.jpg) + +Estimated difficulty: ★★★★ + +Estimated calories: 882 kcal + +## Ingredients and Tools + +- Pork loin +- Scallion (large, Chinese leek-type) +- Ginger +- Garlic +- Carrot (optional) +- Cilantro +- White vinegar (9-degree vinegar is recommended, to get the distinctive vinegar aroma of old-style guobaorou) +- White sugar +- Cooking wine +- Salt +- MSG +- Potato starch +- All-purpose flour +- Baking soda +- Toasted white sesame seeds (optional) +- Cooking oil + +## Calculation + +Per portion (about 2 servings): + +- Pork loin 300g +- Cooking wine 5ml +- Scallion 50g +- Ginger 30g +- Garlic 3-4 cloves +- Carrot 10g (optional) +- Cilantro 10g +- Baking soda 5g (optional) +- Salt 5g +- Light soy sauce 4g +- White vinegar 55g +- White sugar 65g +- Corn starch 1.5g (potato starch can be used instead) +- Method 1: potato starch 170g +- Method 2: potato starch 210g and all-purpose flour 70g +- Cooking oil 1000ml (for frying) +- Toasted white sesame seeds 5g (optional) + +## Steps + +1. **Preparing the pork**: + - Cut the pork loin into even 8mm thick slices and remove the white membrane. + - Rinse the slices with water to remove blood. + - Optional: add 5g of baking soda, mix by hand, and let stand for 5 minutes. + - Rinse 1-2 times with water to remove the excess baking soda. + +2. **Marinating the pork**: + - Add 3g of salt and 5ml of cooking wine to the slices, mix well, and marinate for 15 minutes. + +3. **Battering**: + - **Method 1 (recommended)**: + - Add plenty of water to 170g of potato starch, stir well, and let stand for 60 minutes until the starch settles and separates. + - Pour off all the clear water on top, keeping the starch slurry at the bottom (it behaves like a non-Newtonian fluid). + - Add the pork slices, 5ml of water and 3ml of cooking oil, and mix evenly. + - **Method 2**: + - Mix 210g of potato starch and 70g of all-purpose flour. + - Add water a little at a time, stirring until it's like yogurt: it forms strands when lifted and the batter can mound up in the bowl. + - Add 10ml of cooking oil and 1g of baking soda and mix well. + - Put the marinated pork slices into the batter and mix so every slice is evenly coated. + +4. **Making the sweet and sour sauce**: + - Mix 65g of white sugar, 55g of white vinegar, 4g of light soy sauce and 2g of salt evenly and set aside. + - Optional: 4g of water and 1.5g of corn starch, to make the sauce thicker. + +5. **Preparing the vegetables**: + - Julienne the scallion, ginger and carrot, cut the cilantro into segments, and slice the garlic. + +6. **Frying the pork**: + - **First fry**: + - Heat the cooking oil in the wok to 170℃ (6/10 heat). + - Add the pork slices one by one and fry until the coating has set, doesn't stick to chopsticks, the pork floats, and it's pale yellow, about 30 seconds (depending on the size of the slices). Remove and set aside. + - **Second fry**: + - Raise the oil to 200℃ (7/10 heat). + - Add all the pork slices and fry until the shell is golden and crispy, about 30 seconds. Remove and set aside. + - **Third fry (optional)**: + - Raise the oil to 220℃ (8/10 heat). + - Quickly re-fry the pork until it looks golden with a reddish tinge, about 30 seconds (depending on how well your stove holds the oil temperature), for extra crispness. Remove and drain. + +7. **Stir-frying**: + - Leave 20ml of oil in the wok, pour in the sweet and sour sauce, bring to a boil over high heat, and cook until thick, about 30-60 seconds. + - Optional: pour out half the sauce to make the next tossing step easier + - Add the fried pork, scallion shreds, garlic slices, carrot shreds and cilantro, pour the sauce you set aside back over, and toss quickly 3 times so the sauce evenly coats the pork. + +8. **Serving**: + - Transfer the guobaorou to a plate, sprinkle with toasted white sesame seeds (optional), and serve. + +## Additional Notes + +- **Precautions**: + 1. The pork slices should be 8mm thick; too thick or too thin affects the texture. + 2. Control the oil temperature while frying to avoid a shell that's too dark or not crispy—this is very important. + 3. When cooking the sweet and sour sauce, cook until thick but not clumpy, so it doesn't turn into candy syrup. + +- **References**: + - [Laofangu version](https://www.bilibili.com/video/BV19F411b7ME) + - [Lao Dongbei Meishi version](https://www.bilibili.com/video/BV1wa4y1C7Cd) + - [Cunlv version](https://www.bilibili.com/video/BV1xy411i7Mi) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pakistani-beef-curry.md b/en/dishes/meat_dish/pakistani-beef-curry.md new file mode 100644 index 0000000000..41557a25de --- /dev/null +++ b/en/dishes/meat_dish/pakistani-beef-curry.md @@ -0,0 +1,63 @@ +# How to Make Pakistani Beef Curry + +![Finished Pakistani beef curry](../../../dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.png) + +This Pakistani-style beef curry is rich and tender, tangy, spicy and appetizing, with a strong aroma of spices. Beef provides high-quality protein, and with tomatoes and yogurt it's nutritionally balanced. It's not complicated, but the slow cooking takes a little patience, so it's great to prepare at leisure on a weekend. In about two and a half hours from start to finish, you'll have a warm pot of exotic deliciousness. + +Estimated difficulty: ★★★★★ + +Estimated calories: 602 kcal + +## Ingredients and Tools + +- An ordinary wok +- Rice cooker / slow cooker +- Masala powder (Shan brand is an option) +- Beef +- Tomatoes +- Long green peppers (luosijiao) +- Plain yogurt +- Garlic powder +- Ginger powder + +## Calculation + +The amounts here are based on 1kg of beef, from which you can calculate other quantities. Curry made from 1kg of beef is enough for about 5 people. + +Ingredients needed per 1kg of beef: + +- Tomatoes 🍅 4 +- Long green peppers 2 (large) +- Plain yogurt 1 tub +- Masala powder 1 packet, 50g +- Garlic powder 5g +- Ginger powder 5g + +## Steps + +1. Cut all the long green peppers into segments and set aside +2. Blend all the tomatoes into a purée and set aside +![Tomato purée](../../../dishes/meat_dish/巴基斯坦牛肉咖喱/番茄蓉.png) +3. Cut the beef into 2cm cubes, rinse and set aside +![Beef](../../../dishes/meat_dish/巴基斯坦牛肉咖喱/牛肉.png) +4. Pour a layer of oil into the wok (to keep the tomato purée from boiling and evaporating) +![Oil](../../../dishes/meat_dish/巴基斯坦牛肉咖喱/油.png) +5. Pour in the tomato purée and keep stirring for 2-3 minutes, waiting for it to turn redder and redder +![Pouring in the tomato purée](../../../dishes/meat_dish/巴基斯坦牛肉咖喱/倒入番茄蓉.png) +![Red](../../../dishes/meat_dish/巴基斯坦牛肉咖喱/红.png) +6. Add 5g of garlic powder, 5g of ginger powder and 1 packet (50g) of Masala powder and stir well +7. Add the beef and pepper segments and stir well +8. Add 1 tub of yogurt (to thicken the whole sauce) and stir well +9. Transfer everything to the rice cooker / slow cooker, add 250 ml of water, select the stew/slow cook setting, and set the time to 2-3 hours +10. When it's done, open it and check that the beef is tender, and it's ready to eat +![Finished Pakistani beef curry](../../../dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.png) + +## Additional Notes + +This dish was learned from a Pakistani friend, with careful notes taken—definitely authentic. + +It's usually eaten with roti, naan or rice. + +To make chicken karahi, the process is almost the same, except you first fry the chicken in oil with various peppercorns until golden. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pan-fried-pork-belly-lettuce-wraps.md b/en/dishes/meat_dish/pan-fried-pork-belly-lettuce-wraps.md new file mode 100644 index 0000000000..138750999f --- /dev/null +++ b/en/dishes/meat_dish/pan-fried-pork-belly-lettuce-wraps.md @@ -0,0 +1,40 @@ +# How to Make Pan-Fried Pork Belly Lettuce Wraps + +![Pan-fried pork belly](../../../dishes/meat_dish/香煎五花肉/香煎五花肉.jpg) + +Pan-fried pork belly is a quick, home-style meat dish: pork belly slices are fried until fragrant and slightly crispy, rich without being greasy, then wrapped in crisp lettuce leaves with savory doubanjiang for a rich flavor that also cuts the fat. Pork is rich in high-quality protein and fat for quick energy, while lettuce provides dietary fiber and vitamins for more balanced nutrition. This dish suits people with some cooking experience; beginners can handle it easily as long as they watch the heat and guard against oil spatters. It takes about half an hour from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 2985 kcal + +## Ingredients and Tools + +- Pork belly strip (recommended dimensions 20cm\*6cm\*5cm) +- Lettuce +- Soy sauce, salt, MSG, cooking wine, ginger and garlic, oil, doubanjiang + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Pork belly strip (recommended dimensions 20cm\*6cm\*5cm) +- Lettuce 1 head +- Cooking oil 5ml + +## Steps + +1. Slice the pork belly along its long side, each slice 1mm-1.5mm thick. Set aside +2. Put the sliced pork belly in a bowl and add 8g of soy sauce, 1g of salt, 1g of MSG, 10g of cooking wine, two slices of ginger and two smashed garlic cloves, and marinate for 10 minutes +3. Pull the lettuce leaves off by hand and wash them. Set aside +4. Heat the wok and pour in 5ml of cooking oil. When the oil just starts to smoke, add the pork belly. Fry one side until golden brown, then flip and do the same on the other side. +5. Take out the pork belly and plate it. +6. Spread doubanjiang on a lettuce leaf, wrap up the pork belly, and eat + +## Additional Notes + +- Be careful of spattering oil while cooking + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pan-seared-lamb-ribs.md b/en/dishes/meat_dish/pan-seared-lamb-ribs.md new file mode 100644 index 0000000000..42e88fa758 --- /dev/null +++ b/en/dishes/meat_dish/pan-seared-lamb-ribs.md @@ -0,0 +1,68 @@ +# How to Make Pan-Seared Lamb Ribs + +A dish that's crispy outside, tender inside and richly aromatic: the ribs are first simmered with spices, then seared into a golden, crispy crust. It's full of flavor without being heavy, a showpiece dish suitable for both family meals and guests. Lamb is rich in high-quality protein and minerals such as iron and zinc, which help warm and nourish the body. There are a few more steps, but as long as you follow the process, beginners can pull it off. With a pressure cooker it takes about 1 hour in total; with an ordinary pot, about 1.5 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 1850 kcal + +## Ingredients and Tools + +- Lamb ribs +- Cassia bark +- Sichuan peppercorns +- Star anise +- Angelica root (baizhi) +- Bay leaves +- Salt +- Cooking wine +- Chili powder +- Whole cumin seeds +- Barbecue seasoning +- Ground cumin +- White sesame seeds +- Sugar +- Pressure cooker +- Wok / frying pan + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 3 - 4 people. + +Per portion: + +- Lamb ribs 750g (choose ones with some fat) +- Cassia bark 2g +- Sichuan peppercorns 5g +- Star anise 1 +- Angelica root 6g +- Bay leaves 5 +- Salt 25g (Note: if you plan to drink the broth from simmering the ribs, leave the salt out of the simmering step and add it in the final searing step) +- Cooking wine 10ml +- Chili powder 5g +- Whole cumin seeds 2g +- Barbecue seasoning 2g +- Ground cumin 2g +- White sesame seeds 2g +- Sugar 1g + +## Steps + +1. Cut the lamb ribs into pieces following the bones. +2. Put cold water in the wok, add all the rib pieces, and once the water boils, blanch for another 2 - 3 minutes, then remove and set aside. +3. Put the blanched ribs, cassia bark, Sichuan peppercorns, star anise, angelica root, bay leaves and cooking wine in a pot (pressure cooker or ordinary pot). +4. Add drinking water to cover all the ingredients. If using a pressure cooker, cook for 30 minutes once it reaches pressure. If using an ordinary pot, simmer for 80 minutes. +5. Take out the simmered ribs, drain them, and put them in a dry wok / frying pan with no oil or water. +6. Sear over medium-high heat for 6 - 7 minutes until the fat has rendered out of the ribs and *the surface is golden and crispy*. +7. Keep the rendered lamb fat in the pan, add the chili powder, whole cumin, barbecue seasoning, ground cumin and white sesame seeds, and toss evenly. +8. Add the sugar and salt (if you didn't add it during simmering) and toss evenly. +9. Once evenly coated, turn off the heat and plate. + +## Additional Notes + +- Sichuan peppercorns and angelica root are the key seasonings in this dish and must not be left out. +- Don't simmer too long; ribs that are too soft will fall apart when seared. +- Using the fat rendered from the ribs themselves to fry the seasonings gives better flavor. +- Blanching, simmering and searing produce a lot of lamb fat. Don't pour it straight down the drain, to prevent clogs. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pork-and-napa-cabbage-stew-with-glass-noodles.md b/en/dishes/meat_dish/pork-and-napa-cabbage-stew-with-glass-noodles.md new file mode 100644 index 0000000000..72e1e42849 --- /dev/null +++ b/en/dishes/meat_dish/pork-and-napa-cabbage-stew-with-glass-noodles.md @@ -0,0 +1,52 @@ +# How to Make Pork and Napa Cabbage Stew with Glass Noodles + +Pork, napa cabbage and glass noodle stew is a classic home-style stew from northeastern China: the broth is rich and savory, the pork belly tender, the glass noodles smooth and chewy after soaking up the meaty flavor, and the napa cabbage sweet and refreshing. The dish balances meat and vegetables, providing protein, vitamins and carbohydrates, nutritious and filling. It takes some patience, especially preparing the noodles and managing the stewing heat, which is a bit challenging for beginners, but following the steps it's hard to fail. It's on the table in about 45 minutes from start to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 1880 kcal + +## Ingredients and Tools + +- Pork belly +- Napa cabbage +- Dried potato starch noodles +- Thirteen-spice powder +- Chicken bouillon powder +- Salt +- Dark soy sauce +- Light soy sauce + +## Calculation + +Per portion: + +- Pork belly 300g +- Napa cabbage 500g +- Dried potato starch noodles 50g +- Thirteen-spice powder 10g +- Chicken bouillon powder 5g +- Salt 15g +- Dark soy sauce 5ml +- Light soy sauce 5ml + +## Steps + +1. Boil water in a pot, add the dried noodles once it boils, cook for 5 minutes, then pour them out with the water into a container, cover, and leave them to keep soaking (do this first; you can do the following steps in the meantime) +2. Slice the pork belly 3mm thick and set aside +3. Separate the tender napa cabbage leaves from the stems and cut each into pieces, keeping them in 2 separate portions. Set aside +4. Heat the wok and add 10ml - 15ml of cooking oil. Wait 10 seconds for the oil to heat up +5. Add the pork belly and keep stir-frying until it changes color +6. Add the dark soy sauce and stir-fry for **1 minute** to color the pork +7. Add the cabbage stems, salt and light soy sauce and stir-fry for a minute (if it sticks, splash in 10ml of water) +8. Add water to cover all the ingredients, add the chicken bouillon and thirteen-spice powder. Once boiling, turn the heat down and **wait 20 minutes** +9. Drain the noodles, cut into short lengths, and set aside in a bowl +10. Add the tender cabbage leaves, stir well, then place the noodles on top of the vegetables, cover and cook for another **5 minutes** +11. Taste, turn off the heat, and reduce the sauce + +## Additional Notes + +- Dried potato starch noodles take a long time to cook, so do them first and work on the other steps in the meantime +- In the last step, taste it. If it's bland or not cooked yet, cover and keep cooking a while longer + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pork-braised-with-suancai.md b/en/dishes/meat_dish/pork-braised-with-suancai.md new file mode 100644 index 0000000000..3c24e98007 --- /dev/null +++ b/en/dishes/meat_dish/pork-braised-with-suancai.md @@ -0,0 +1,59 @@ +# How to Make Pork Braised with Suancai + +Pork braised with suancai is a northern Chinese home-style stew: tangy and rich, with tender pork belly and flavorful ribs. It mainly provides protein, and suancai (fermented napa cabbage) also brings beneficial lactic acid bacteria. The steps are clear and beginners can follow them in order, but it needs patient slow braising, taking about 3 hours from start to finish. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1817 kcal + +## Ingredients and Tools + +* Pork belly or pork ribs +* Northeastern suancai (fermented napa cabbage) +* Scallion (large, Chinese leek-type) +* Ginger +* Garlic +* Salt +* Light soy sauce +* Five-spice powder +* Cooking wine +* Star anise + +## Calculation + +For 3-5 people: + +* Pork ribs or pork belly (total) 1500 grams +* Northeastern suancai 1000 grams +* Scallion 1 stalk +* Ginger 100 grams +* Garlic 4 cloves +* Salt 10 grams +* Light soy sauce 15 grams +* Five-spice powder 10 grams +* Cooking wine 20 ml +* Star anise 2 + +## Steps + +1. Cut the scallion into segments; cut 50 grams of ginger into pieces and mince 50 grams; mince the garlic. Set aside. +2. Shred all the suancai and rinse it 2 ～ 3 times with water. Set aside. + - The number of rinses depends on your taste: if you like it sour, rinse 2 times; if you don't like sourness, rinse 3 ～ 4 times. Don't skip rinsing, or it will be too sour. +3. Put the ribs and pork belly in a pot and add cold water to cover. Add all the scallion segments, 50 grams of ginger pieces and 20 ml of cooking wine. Bring to a boil over high heat, then wait 5 minutes. Turn off the heat, take out the ribs and pork belly, and rinse off the foam with cold water. Set aside +4. Slice or cube the boiled pork belly and set aside. +5. Wash the pot and dry it (otherwise the oil will spatter when added). +6. Add oil to the pot, turn on medium heat, add the minced ginger and garlic and fry until fragrant, then add the pork belly and ribs. Fry the pork belly and ribs until golden, add 10 grams of five-spice powder and 15 grams of light soy sauce, and toss with a spatula for 1 ～ 2 minutes. +7. Add the rinsed suancai to the pot and stir-fry for 3 minutes. +8. Pour in purified water to just cover the ingredients, add 2 star anise, turn to high heat until the water boils. Turn to medium heat, cover and braise. +9. Wait 1.5 ～ 2 hours, until the pork belly is very tender (a chopstick pierces it easily) +10. Remove the lid, turn to high heat to reduce the liquid, tossing the ingredients until the remaining liquid only covers the bottom of the pot, then turn to low heat and get ready to season. +11. Seasoning: add 10 grams of salt and stir well. +12. Turn off the heat and serve. + +## Additional Notes + +- When reducing on high heat, be careful not to burn the bottom; toss occasionally to check the liquid level. +- Seasoning tip: when adding salt at the end, add a little at a time, stir and taste, until it's to your liking +- This dish has the distinctive flavor of suancai + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pork-skin-aspic.md b/en/dishes/meat_dish/pork-skin-aspic.md new file mode 100644 index 0000000000..5e8ddc29c2 --- /dev/null +++ b/en/dishes/meat_dish/pork-skin-aspic.md @@ -0,0 +1,38 @@ +# How to Make Pork Skin Aspic + +![Finished pork skin aspic](../../../dishes/meat_dish/猪皮冻/猪皮冻.jpg) + +Pork skin aspic (zhupi dong) is a traditional cold dish commonly served at Lunar New Year's Eve dinner in northern China: crystal clear, smooth and springy, especially good with drinks. Pork skin is rich in collagen and is said to be good for the skin. This dish is a bit harder: it takes patience to remove the gamy smell from the pork skin and to simmer it for a long time. It takes about 24 hours in total. + +Estimated difficulty: ★★★ + +Estimated calories: 1630 kcal + +## Ingredients and Tools + +- Pork skin +- Star anise, Sichuan peppercorns, angelica root, cassia bark, cloves, bay leaves, fennel seeds + +## Calculation + +Per portion: + +* Main ingredients: pork skin 1kg, water 4kg +* Seasonings: salt 13g, MSG 10g, chicken bouillon powder 15g, light soy sauce 50ml, dark soy sauce 20ml, green onion 10g, green onion 10g, ginger slices 20g +* Spice bag: star anise 10g, Sichuan peppercorns 5g + +## Steps + +1. Chop the pork skin into pieces no larger than 10cm and soak in water for 12 hours. Then put it in a pot of cold water, add 10g of ginger and 50ml of cooking wine, blanch for 5-10 minutes, then take it out and put it in cold water +2. Put the blanched pork skin on the board and scrape off all the white fat on the inside, then cut into strips no wider than 3mm and put them in a basin +3. Add 20g of white vinegar and 5g of salt, scrub hard for 3 minutes, then rinse clean with water. At this point the pork skin has basically no gamy smell left +4. Add 4kg of water to the pot, add the pork skin, 10g of green onion, 10g of ginger slices, 10g of star anise and 5g of Sichuan peppercorns. Bring to a boil over high heat, then simmer over low heat for 90 minutes until the skin is very soft +5. Season with 8g of salt, 10g of MSG, 15g of chicken bouillon, 50ml of light soy sauce and 20ml of dark soy sauce, pour into a dish, pick out the green onion, ginger and star anise, and let it cool until it sets like jelly +6. Refrigerate. To serve, cut into small cubes or thick slices + +## Additional Notes + +- Important: if you put the pork skin straight into the pot to boil, it's "ruined"—this is the biggest mistake. You must keep scrubbing the pork skin with white vinegar and salt to make sure the finished aspic is crystal clear with no gamy smell +- Reference: [Ming Ge Talks Food](https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pork-stir-fried-with-green-peppers-and-potatoes.md b/en/dishes/meat_dish/pork-stir-fried-with-green-peppers-and-potatoes.md new file mode 100644 index 0000000000..47c60e2cc0 --- /dev/null +++ b/en/dishes/meat_dish/pork-stir-fried-with-green-peppers-and-potatoes.md @@ -0,0 +1,51 @@ +# How to Make Pork Stir-fried with Green Peppers and Potatoes + +![Pork stir-fried with green peppers and potatoes](https://user-images.githubusercontent.com/49046468/205808925-b0ab8f98-0325-4136-8094-3f2ae8c547d5.jpg) + +Pork stir-fried with green peppers and potatoes is a home-style stir-fry pairing meat and vegetables: fresh, fragrant and crisp-tender with a rich soy aroma, and especially good with rice. Potatoes are rich in carbohydrates and vitamin C, green peppers provide plenty of vitamin C and dietary fiber, and with the high-quality protein in pork, it's nutritionally balanced. The method isn't complicated and is fairly beginner-friendly, taking only about 1 hour from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 1288 kcal + +## Ingredients and Tools + +- Green peppers +- Potatoes +- Pork (pork belly) +- Green onion +- Ginger +- Garlic +- Salt +- Soy sauce +- Potato starch + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Green peppers 2 (about 200g total) +- Potatoes 2 (about 300g total) +- Pork 200g +- Green onion 1 stalk (about 10g) +- Ginger 1 piece (about 5g) +- Garlic 3 cloves (about 12g) +- Salt 7g +- Soy sauce 6-10ml +- Cooking oil 10-15ml +- Potato starch 5g +- Water 15g + +## Steps + +1. Remove the stems from the green peppers and cut into small pieces, peel the potatoes and cut into 2mm thin slices, cut the pork into 4mm thin slices, cut the green onion into 3mm pieces, and peel, smash and mince the ginger and garlic. Mix the potato starch with about 15g of water into a slurry. +2. Heat oil in the wok to 7/10 heat, add the pork slices, and slowly stir-fry until no longer red. Add about 3ml of soy sauce, toss so the pork is evenly colored, and add about 2g of salt. +3. Bring the oil down to 5/10 heat, add the green onion, ginger and garlic and stir-fry for 5 seconds, then add the potato slices. Bring the oil up to 7/10 heat and stir-fry evenly, adding about 5ml of soy sauce and 2g of salt, until the potatoes are just cooked and slightly browned on the surface. +4. Bring the oil up to 8/10 heat, add the green peppers, and stir-fry over high heat until you get "wok hei" (white smoke rises). Keep tossing evenly for 1 minute to color, then finally pour the starch slurry around the edge of the wok and drop to 4/10 heat to thicken. +5. Once it *looks thick*, turn off the heat and plate + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pork-stir-fried-with-onion.md b/en/dishes/meat_dish/pork-stir-fried-with-onion.md new file mode 100644 index 0000000000..cac3243748 --- /dev/null +++ b/en/dishes/meat_dish/pork-stir-fried-with-onion.md @@ -0,0 +1,55 @@ +# How to Make Pork Stir-fried with Onion + +This is a home-style stir-fry, savory with a touch of sweetness and a rich soy aroma. The onion becomes mild once softened, and paired with tender pork slices it goes perfectly with rice. Pork provides high-quality protein and B vitamins, and onion contains dietary fiber and various antioxidants that whet the appetite and aid digestion. It's simple; beginners can make it easily, and it takes only about 15 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 979 kcal + +## Ingredients and Tools + +- Onion +- Sliced pork +- Ketchup +- Sesame oil + +## Calculation + +Per portion: + +Ingredients + +- Onion 1 (it's the star; if you love onion, add another half to one) +- Pork (250g) +- Garlic (3 cloves) + +Seasonings + +- Cooking oil (15ml) +- Black pepper (1.25g) +- Soy sauce (30ml) +- Sugar (15g) +- Sesame oil (5ml) +- Ketchup (15ml) +- Cooking wine (15ml) + +Note: consider buying [teaspoons and tablespoons](https://www.sohu.com/a/127293243_570657) to measure ingredients precisely. + +## Steps + +1. Slice the onion, prepare the pork, smash the garlic, and mix the seasonings above. Set aside +2. Pour 1 tablespoon of cooking oil into the wok (wait 10 seconds for it to heat up), and add the pork +3. Once it changes color, add the garlic and fry until fragrant, then take it out and set aside +4. In the same wok, stir-fry the onion for 3~4 minutes, then add the seasonings and stir well +5. Add the pork you set aside and stir-fry until cooked through +6. Once the pork is cooked, stir-fry for another 1 or 2 minutes and serve + +## Additional Notes + +- Use sliced pork shoulder or pre-cut pork strips, as you prefer + +### References + +- [iCook](https://icook.tw/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pork-with-smoked-tofu-and-celery.md b/en/dishes/meat_dish/pork-with-smoked-tofu-and-celery.md new file mode 100644 index 0000000000..e95cdfcfc6 --- /dev/null +++ b/en/dishes/meat_dish/pork-with-smoked-tofu-and-celery.md @@ -0,0 +1,63 @@ +# How to Make Pork with Smoked Tofu and Celery + +![Pork with smoked tofu and celery](../../../dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.jpg) + +Pork with smoked tofu and celery is a home-style stir-fry: chewy dried tofu, crisp celery and tender pork, savory and slightly spicy. Celery is rich in dietary fiber, while dried tofu and pork provide high-quality plant and animal protein. It's simple and beginner-friendly, taking only about 30 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 741 kcal + +## Ingredients and Tools + +- Dried tofu (doufu gan) +- Chinese celery / celery +- Pork +- Garlic +- Chili peppers: green or red both work +- Sichuan peppercorns: optional +- Salt +- Chicken bouillon powder: optional +- Dark soy sauce +- Oyster sauce +- Cooking oil + +## Calculation + +Note: these amounts are for about 2 people. + +Per portion: + +- Dried tofu: 150g +- Chinese celery: 4 stalks +- Pork: 200g +- Garlic: 2 cloves +- Chili peppers: 4 +- Sichuan peppercorns: 6 (leave them out if you don't like them, or use Sichuan pepper water) +- Salt: 5g +- Chicken bouillon powder: 3g +- Dark soy sauce: 8ml +- Oyster sauce: 5ml +- Cooking oil: 10-15ml + +## Steps + +1. Remove the celery leaves and cut the stalks into strips no longer than 4cm. Set aside +2. Cut the smoked tofu into strips about as wide as your little finger. Set aside +3. Slice or mince the garlic, either works. Set aside +4. Cut the chilies into rings or diagonal strips, either works. Set aside +5. Heat the wok and add 10ml - 15ml of cooking oil. Wait 10 seconds for the oil to heat up +6. Add the Sichuan peppercorns and garlic and fry until fragrant (if you like ginger, you can also add some ginger slices/shreds) +7. Add the pork and stir-fry until it changes color, then add 8ml of dark soy sauce for color and toss evenly (if you have doubanjiang, you can add 3ml and stir-fry together) +8. Add the smoked tofu and stir-fry evenly (about 2 minutes) +9. Add the chilies and stir-fry evenly (about 1-2 minutes) +10. Add the celery and 5g of salt and stir-fry for 1 minute +11. Add 3g of chicken bouillon and 5ml of oyster sauce, stir-fry evenly, and serve + +## Additional Notes + +- If you couldn't find Chinese celery, or your celery is fairly thick, consider blanching it: put it in boiling water for 1 minute, then rinse with cold water (to keep it crisp) +- If your dried tofu is fairly hard and dense, you can also blanch it after cutting into strips +- [Pork with smoked tofu and celery tutorial](https://www.xiachufang.com/recipe/105987156/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/pork-with-smoked-tofu-strips.md b/en/dishes/meat_dish/pork-with-smoked-tofu-strips.md new file mode 100644 index 0000000000..c7c0d66673 --- /dev/null +++ b/en/dishes/meat_dish/pork-with-smoked-tofu-strips.md @@ -0,0 +1,61 @@ +# How to Make Pork with Smoked Tofu Strips + +Pork with smoked tofu strips (xianggan rousi) is a savory home-style stir-fry that goes great with rice: tender pork strips, chewy smoked tofu and crisp green peppers. It's rich in both animal and plant protein, and the green peppers add vitamins. The difficulty is moderate; beginners can master it with a little practice. It takes about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 472 kcal + +## Ingredients and Tools + +* Pork tenderloin (you can buy pre-cut, pre-weighed pork strips at the supermarket) +* Smoked tofu (xianggan) +* Salt +* Light soy sauce +* Starch +* Garlic +* Green peppers +* Chicken bouillon powder + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +* Smoked tofu = portions * 75g +* Number of green peppers = portions * 5 +* Pork = portions * 100g +* Salt = portions * 3g +* Light soy sauce = portions * 5ml +* Starch = portions * 5g +* Garlic = portions * 5g (about 3 cloves) +* Chicken bouillon powder = 2g + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Prep + +1. Mix the `pork strips` (if you don't have pre-cut strips, cut them yourself) evenly with light soy sauce (3ml) and starch, and set aside. +2. Wash the `green peppers` and `roll-cut` them. Set aside. +3. Slice the `garlic` crosswise, and cut the `smoked tofu` into strips. +4. Mix the `starch` with water (10ml) and stir well. + +### Cooking + +1. In a clean wok, add 15ml of oil and add the pork strips without waiting for the oil to heat, slowly separating them. As soon as the pork is cooked, take it out, leaving the oil in the wok. +2. Add the garlic slices and smoked tofu to the wok, add 2ml of light soy sauce, and stir-fry evenly. +3. After 2-3 minutes, depending on your heat, add the green peppers and stir-fry together. +4. After 1 minute, add the pork strips and mix. +5. Pour in the starch slurry to thicken, add 3g of salt and 2g of chicken bouillon, stir-fry for 2-3 minutes and serve. +6. Done. + +Note: different cookware and stoves affect stir-frying times. If you're not sure whether it's cooked, taste it. + +## Additional Notes + +**For peppers, choose green peppers—luosi peppers are the optimal solution. If you like it spicy, finely chop some bird's eye chilies and add them with the green peppers!** + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/red-braised-chicken-wings.md b/en/dishes/meat_dish/red-braised-chicken-wings.md new file mode 100644 index 0000000000..54f9f87898 --- /dev/null +++ b/en/dishes/meat_dish/red-braised-chicken-wings.md @@ -0,0 +1,75 @@ +# How to Make Red-Braised Chicken Wings + +Red-braised chicken wings are a home-style dish that goes great with rice: savory with a touch of sweetness, glossy red, with tender meat that slides off the bone. Chicken wings are rich in high-quality protein and collagen that are easily absorbed. The difficulty is moderate; beginners can master it by following the steps. It takes about 40 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 1016 kcal + +## Ingredients and Tools + +- Fresh chicken wings (midjoints recommended; the meat is more tender) +- Ginger slices (fresh ginger recommended for better removal of gaminess) +- Scallion segments (the white part of large scallions recommended for a stronger aroma) +- Garlic +- Bay leaves +- Star anise +- Dried chili peppers (optional; leave out if you don't eat spicy food) +- Rock sugar +- Shaoxing wine or cooking wine (either one; Shaoxing wine has a mellower flavor) +- Light soy sauce +- Dark soy sauce +- Salt +- White sugar +- Ground pepper (ground white pepper recommended; it's less pungent) +- White sesame seeds (toasted) +- Chopped green onion (for garnish) + +## Calculation + +Before cooking, decide how many portions to make; one portion is enough for 3-4 people. + +Per portion: + +- Fresh chicken wings 500g (about 8-10; each wing about 50-60g) +- Ginger 4-5 slices (about 10g, sliced about 2mm thick) +- Scallion 2-3 segments (about 15g, each about 3cm long) +- Garlic 3-4 cloves (about 15g) +- Bay leaf 1 +- Star anise 1 +- Dried chili peppers 2 (optional, about 5g; leave out if you don't eat spicy food) +- Rock sugar 15g (granulated rock sugar) +- Shaoxing wine or cooking wine 35ml +- Light soy sauce 15ml +- Dark soy sauce 5ml +- Salt 3g +- White sugar 2g +- Ground pepper 1g +- White sesame seeds 3g +- Chopped green onion 5g +- Cooking oil 10-15ml + +## Steps + +1. Rinse the wings. Make three cuts in the thick part of each wing and one cut on the back, so the flavor soaks in. +2. If the wings aren't fresh, soak them in ginger water for 10-20 minutes after scoring. +3. Prepare 10g of ginger slices (3-4 slices) and 15g of scallion segments (2-3 segments); smash 3-4 garlic cloves (about 15g) with a knife (no need to mince); and set out 1 bay leaf, 1 star anise and 2 dried chilies (optional). +4. Put the prepared wings in a pot with cold water to cover, add 20ml of Shaoxing wine or cooking wine and 2 slices of ginger (about 5g), and bring to a boil over high heat. Once boiling, keep on high heat for another 2-3 minutes and skim off the foam. +5. Take out the wings, rinse them twice with warm water to thoroughly remove the blood foam, drain and set aside. +6. In another wok, turn on the heat and add 10-15ml of cooking oil. +7. When the oil reaches 5/10 heat, add 15g of rock sugar and cook over high heat until it has completely melted. Once it melts and changes color, turn to low heat and keep stirring until the rock sugar is jujube red, then immediately add the drained wings and stir-fry quickly for 1-2 minutes so every wing is evenly coated in caramel. +8. Add the prepared bay leaf, star anise, dried chilies (optional), the remaining 2 slices of ginger (about 5g), 15g of scallion segments and the smashed garlic, and keep stir-frying for 30 seconds until the spices are fully fragrant. +9. Drizzle 15ml of cooking wine or Shaoxing wine and 15ml of light soy sauce around the edge of the wok and stir-fry quickly for 10 seconds. +10. Add warm water (about 50-60℃), just enough to slightly cover all the wings. +11. Add 5ml of dark soy sauce, 3g of salt, 2g of white sugar and 1g of ground pepper, and stir gently with a ladle. +12. Cover and cook over medium heat for 7-8 minutes. +13. Remove the lid and pick out the bay leaf, star anise, ginger slices, scallion segments and garlic with chopsticks and discard them. +14. Turn to high heat and keep stir-frying until the sauce is thick (about 1-2 minutes). +15. Turn off the heat, transfer the wings to a plate, and pour the remaining thick sauce from the wok over them. +16. Finally sprinkle with 3g of white sesame seeds and 5g of chopped green onion. Done. + +## Additional Notes + +- If it smells gamy, double the amount of spices. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/red-braised-pig-trotters.md b/en/dishes/meat_dish/red-braised-pig-trotters.md new file mode 100644 index 0000000000..77bda98db9 --- /dev/null +++ b/en/dishes/meat_dish/red-braised-pig-trotters.md @@ -0,0 +1,58 @@ +# How to Make Red-Braised Pig Trotters + +![Red-braised pig trotters](../../../dishes/meat_dish/红烧猪蹄/红烧猪蹄.jpg) + +Red-braised pig trotters are a classic home-style dish with a rich sauce and soft, sticky meat, savory and sweet, and excellent with rice. Pig trotters are rich in collagen and protein. This dish is a bit challenging for beginners, but a pressure cooker simplifies the process, and it's easier with some cooking experience. It takes about 1 hour from prep to finish. + +Estimated difficulty: ★★★★ + +Estimated calories: 639 kcal + +## Ingredients and Tools + +- Pig trotters +- Bay leaves +- Ginger +- Green onion +- Dark soy sauce +- Cassia bark +- Rock sugar +- Cooking wine +- Light soy sauce +- Salt +- Star anise +- Cooking oil + +## Calculation + +One portion is just enough for 3-4 people. + +- Pig trotters: 2~3 +- Cooking oil: 30ml +- Bay leaves 2 +- Ginger 5 slices +- Green onion half a stalk +- Cassia bark 1 piece +- Rock sugar 7-8 pieces +- Cooking wine 30 ml +- Light soy sauce 20 ml +- Dark soy sauce 20 ml +- Salt 8 grams +- Star anise 4 + +## Steps + +### Cooking + +1. Put the trotters (chopped by a friendly vendor) in a pot of cold water, add 20 ml of cooking wine plus green onion and ginger, and boil for 15 minutes to remove the blood and gaminess +2. Heat the wok, add cold oil—30ml of cooking oil—add 7-8 pieces of rock sugar, turn on low heat and cook into caramel, pressing the rock sugar with the spatula to break it up, about 2 minutes +3. Once caramelized, add the blanched trotters and stir-fry over low heat until all the trotters are lightly golden on both sides +4. Add 2 bay leaves, 1 piece of cassia bark, 4 star anise, 20 ml of light soy sauce, 20 ml of dark soy sauce, 10 ml of cooking wine, 3 slices of ginger and 8 grams of salt, turn to medium heat and keep stir-frying for 1 minute +5. Add boiling or cold water to cover the trotters, cover, bring to a boil over high heat, then turn off the heat +6. Transfer everything to a pressure cooker and cook for 15 minutes (if you don't have a pressure cooker, just braise in the pot, bringing it to a boil over high heat and then simmering over low heat) +7. After 15 minutes, pour everything from the pressure cooker back into the wok and reduce the sauce over high heat. Taste it with chopsticks now; if it's bland, add 2~3g of salt +8. The reducing time depends on how much liquid is in the wok, usually 30 seconds is enough. Leaving a bit more is fine—red-braised trotter sauce is great with rice too + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/rice-flour-steamed-pork.md b/en/dishes/meat_dish/rice-flour-steamed-pork.md new file mode 100644 index 0000000000..4c58ef6a4e --- /dev/null +++ b/en/dishes/meat_dish/rice-flour-steamed-pork.md @@ -0,0 +1,63 @@ +# How to Make Rice Flour Steamed Pork + +Rice flour steamed pork (fenzheng rou) is a classic Chinese steamed dish with a rich aroma and a soft, tender texture, a widely loved home-style flavor. Pork belly provides high-quality protein and fat, and with potatoes or other root vegetables it's nutritionally balanced. This dish suits people with some cooking experience and takes about 90 minutes from prep to finish. + +Estimated difficulty: ★★★★ + +Estimated calories: 1606 kcal + +## Ingredients and Tools + +- Pork belly 500g (with alternating fat and lean) +- Steamed meat rice powder 100g (Lee Kum Kee recommended, or homemade) +- Light soy sauce 15ml +- Dark soy sauce 10ml +- Cooking wine 15ml +- Pixian doubanjiang 10g (optional) +- Minced ginger 10g +- Minced garlic 10g +- Granulated sugar 5g +- Potatoes 300g (or pumpkin 300g, as the base layer) +- Water (for the steamer) 2000ml + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 3 people. + +Per portion: + +- Pork belly 250g +- Steamed meat rice powder 50g +- Light soy sauce 7.5ml +- Dark soy sauce 5ml +- Cooking wine 7.5ml +- Pixian doubanjiang 5g (optional) +- Minced ginger 5g +- Minced garlic 5g +- Granulated sugar 2.5g +- Potatoes or pumpkin 150g +- Water for the steamer 1000ml + +## Steps + +1. Rinse the pork belly and cut into slices about 5cm long, 3cm wide and 0.5cm thick +2. Mince the ginger and garlic finely, with pieces no bigger than 1mm +3. In a large bowl, add the sliced pork belly, 15ml of light soy sauce, 10ml of dark soy sauce, 15ml of cooking wine, 10g of Pixian doubanjiang, 10g of minced ginger, 10g of minced garlic and 5g of sugar +4. Mix evenly with chopsticks, cover with plastic wrap, and marinate at room temperature (20°C - 25°C) for 30 minutes +5. After marinating, add 100g of steamed meat rice powder and keep tossing for 2 minutes, making sure every slice is evenly coated +6. Peel the potatoes and cut into slices 0.8cm thick and about 5cm x 5cm in area, 300g in total +7. Line the bottom of a 20cm deep bowl with the potato slices, overlapping as little as possible +8. Spread the coated pork belly evenly over the potato slices and press down +9. Add 2000ml of water to the steamer and heat until the water is bubbling continuously (100°C) +10. Put the bowl of ingredients in the steamer and cover +11. Steam over medium heat for 60 minutes (keep the heat strong enough to maintain a steady boil, about 600W) +12. When time is up, poke a chopstick into the center of the pork; if it goes through easily with no noticeable resistance, it's cooked +13. If not, keep steaming for 10 - 15 minutes until the pork is very tender and the fat has seeped out +14. Take it out, plate, and enjoy + +## Additional Notes + +- To make your own rice powder, toast 150g of rice in a pan over medium-low heat until lightly yellow (about 8 minutes), add 1g of dried chilies, 1g of Sichuan peppercorns and 0.5g of star anise, toast until fragrant, grind in a blender, and sift +- If the water level drops below 1cm while steaming, immediately add 500ml of hot water (above 90°C) to keep the steam going + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/roast-chicken-wings.md b/en/dishes/meat_dish/roast-chicken-wings.md new file mode 100644 index 0000000000..019bb3ed09 --- /dev/null +++ b/en/dishes/meat_dish/roast-chicken-wings.md @@ -0,0 +1,47 @@ +# How to Make Roast Chicken Wings + +Marinated chicken wing midjoints roasted at high heat come out with slightly charred skin and tender, juicy meat, with the savory flavor of black pepper and soy sauce. They're rich in high-quality protein and collagen. The difficulty is moderate and beginners can handle it easily; it takes about 1 hour from prep to out of the oven. You can also add honey or five-spice powder to taste for extra flavor. + +Estimated difficulty: ★★★ + +Estimated calories: 187 kcal + +## Ingredients and Tools + +- Chicken wing midjoints +- Salt +- Ground black pepper +- Soy sauce +- Cooking wine +- Oven + +## Calculation + +- Chicken wings: 3-4 per person +- Salt: 2 g/person +- Ground black pepper: 1 g/person +- Soy sauce: 3 ml/person +- Cooking wine: 3 ml/person + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Preparing the Wings + +1. Put the chicken wings in a bowl +2. Add the salt, ground black pepper, soy sauce and cooking wine and marinate for 30-40 minutes + +### Roasting + +1. Preheat the oven to 200℃ +2. Spread the marinated wings evenly on a baking tray +3. Put the tray on the middle rack of the oven and roast for 15-20 minutes +4. Take out the tray, flip the wings, and roast for another 15-20 minutes until cooked through + +## Additional Notes + +- When marinating, you can add honey, soy sauce, ginger-garlic powder, five-spice powder and so on as seasonings for extra flavor and aroma +- When roasting, line the bottom of the baking tray with foil to make cleanup easier + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/salt-and-pepper-pork-strips.md b/en/dishes/meat_dish/salt-and-pepper-pork-strips.md new file mode 100644 index 0000000000..041891b767 --- /dev/null +++ b/en/dishes/meat_dish/salt-and-pepper-pork-strips.md @@ -0,0 +1,54 @@ +# How to Make Salt and Pepper Pork Strips + +Salt and pepper pork strips are a classic Shanghai home-style dish, crispy outside and tender inside, savory and well-seasoned. Pork chops provide high-quality protein and essential amino acids for energy. There are a few more steps, but it's not hard if you follow the process, so beginners can try it boldly. It takes about 40 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1290 kcal + +## Ingredients and Tools + +- Pork chops +- Egg +- Salt +- Salt and pepper seasoning (jiaoyan) +- Scallion-ginger water +- Flour +- Starch +- Custard powder (adds color and aroma; leave it out if you don't have it) +- Water +- Oil + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 1 - 2 people. + +- Pork chops 4 (about 360 grams) +- Egg 1, 50 g +- Salt 1 g +- Salt and pepper seasoning 10 g +- Scallion-ginger water 100 ml +- Flour 80 g +- Starch 80 g +- Custard powder 2-3 g (adds color and aroma; leave it out if you don't have it) +- Water 10 g +- Oil 10 g + +## Steps + +1. Wash the pork chops, remove the bones, pound them loose with the flat of the knife, cut into thick slices, then into thick strips. +2. Add the salt and pepper seasoning and mix. Once it becomes sticky, add the scallion-ginger water **in several additions**, then marinate in the refrigerator for 20 minutes. +3. Make the batter: add 80 g of flour, 20 g of starch (note: 20 g of starch, keep the remaining 60 g for later), 2 - 3 g of custard powder and 1 g of salt. +4. Crack in an egg and stir, then add 100 g of water in several additions, then add 10 g of oil, and stir repeatedly until the batter is completely smooth and slightly thick. +5. Take the remaining 60 g of starch, take out the pork strips, coat them in a layer of starch, then in the batter. +6. Add enough oil to the wok to cover the ingredients and heat to about 150 ℃ - 160 ℃. Add the pork strips and fry until light golden, then remove. The strips may stick together when they first go in; don't touch them. Once they've set, you can turn them with chopsticks and they'll separate. +7. When the oil is back up to 150 ℃ - 160 ℃, fry the strips again until golden, then remove. +8. Sprinkle with salt and pepper seasoning, toss evenly, and serve. + +## Additional Notes + +- You can use breadcrumbs instead of batter, but the texture is very different. +- The batter can also be used for frying chicken legs, fish and so on. +- Reference: [How to make salt and pepper pork strips](https://www.bilibili.com/video/BV14s4y1c76H) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/scallion-braised-chicken-thighs.md b/en/dishes/meat_dish/scallion-braised-chicken-thighs.md new file mode 100644 index 0000000000..254cd692b1 --- /dev/null +++ b/en/dishes/meat_dish/scallion-braised-chicken-thighs.md @@ -0,0 +1,86 @@ +# How to Make Scallion-Braised Chicken Thighs + +Scallion-braised chicken thighs is a home-style dish that goes great with rice and needs just two core ingredients: chicken thighs and scallion. The chicken is browned outside and tender inside with a strong scallion aroma. It's simple, all done in one pan, and beginners can get it right the first time. It's high in protein and especially good with rice, perfect for a quick weeknight dinner. + +Estimated difficulty: ★★ +Estimated calories: 850 kcal + +## Ingredients and Tools + +- Chicken legs 2 (about 500g) +- Scallion (large, Chinese leek-type) 1 stalk +- Green onions 3-4 stalks +- Light soy sauce (Haitian Golden Label recommended) +- Dark soy sauce (for color, optional) +- Oyster sauce (optional) +- Granulated sugar +- Cooking wine or Huadiao wine +- Salt +- Ground white pepper +- Cooking oil +- Ginger 3-4 slices (optional, mainly to remove gaminess and add aroma) +- Sichuan peppercorns 10 (about 1g, optional, adds a numbing aroma) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Chicken legs 2 (about 350g of meat after deboning) +- Scallion 1 stalk (about 100g) +- Green onions 3-4 stalks (about 30g) +- Light soy sauce 15ml +- Dark soy sauce 5ml (for color; if you don't have any, use all light soy sauce) +- Oyster sauce 10ml (optional; if you don't have any, add 5ml more light soy sauce) +- Granulated sugar 5g +- Cooking wine 10ml +- Salt 2-3g +- Ground white pepper 1g +- Cooking oil 15-20ml + +## Steps + +1. Debone the chicken legs: insert scissors from the thick end of the leg and cut the meat open along the bone, snip twice more along the bone to separate the meat, and finally pull out the whole bone. This is safer than deboning with a knife. +2. Cut the deboned chicken into 2-3cm cubes. +3. Cut the scallion into thick slices (about 0.5cm) and the green onions into 1cm segments. +4. Add 10ml of cooking wine, 5ml of light soy sauce, 2g of salt and 1g of ground white pepper to the chicken, mix by hand, and marinate for 10 minutes. +5. In a small bowl, mix the sauce: 10ml of light soy sauce + 5ml of dark soy sauce + 10ml of oyster sauce + 5g of sugar. Stir well and set aside. +6. Heat the wok and add 15-20ml of cooking oil. +7. Add the ginger slices and Sichuan peppercorns and fry over low heat until the ginger is slightly browned and the peppercorns darken. +8. Scoop out the ginger and peppercorns with a slotted spoon and discard them, keeping the oil. +9. Over medium-high heat, spread the marinated chicken in a single layer in the wok and don't rush to move it. +10. Wait 2-3 minutes for the bottom of the chicken to form a browned crust, then stir-fry until all sides have changed color and the chicken is fully cooked. +11. Add the scallion slices and stir-fry over medium-high heat for 1 minute to release the scallion aroma. +12. Pour in the prepared sauce, toss evenly, and cover. +13. Wait 2 minutes for the sauce and scallion aroma to fully infuse the chicken. +14. Remove the lid, add the green onion segments and 2g of toasted white sesame seeds (optional), toss for 5-10 seconds, turn off the heat and serve. + +## Additional Notes + +### Deboning Chicken Legs (Scissors Method) + +1. Rinse the chicken legs and pat dry with paper towels. +2. Find the end of the bone at the thicker end of the leg. +3. With the tip of the scissors against the bone, cut through the outer skin and meat, cutting along one side of the bone all the way down. +4. Turn the leg over and continue cutting along the other side of the bone. +5. Use your fingers to separate where the meat connects to the bone. +6. Snip through the joint and pull out the whole bone. + +The whole process doesn't need a knife; it's much safer than the traditional "slice open and debone" method, and beginners can get it right the first time. + +### About "Only Scallion and Chicken" + +The core of this dish is scallion and chicken, but those two alone lack depth. The ginger, Sichuan peppercorns, oyster sauce, dark soy sauce and white sesame seeds used in the video all make the scallion and chicken flavors more rounded. + +- **Minimal version**: scallion + chicken + salt + light soy sauce + sugar works, but the scallion aroma will be rather one-note. +- **Recommended version**: add ginger, Sichuan peppercorns and oyster sauce for a much richer aroma. +- **Perfect version**: add a little dark soy sauce for color + toasted white sesame seeds for garnish, taking both looks and taste up a notch. + +### Storage and Reheating + +1. Refrigerated: seal and keep in the refrigerator for up to 2 days. +2. Frozen: let cool, portion and freeze for up to 1 month. +3. Reheating: microwave on medium for 2 minutes, or stir-fry in a wok with a splash of water. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/screaming-bullfrog.md b/en/dishes/meat_dish/screaming-bullfrog.md new file mode 100644 index 0000000000..2f6995dcc7 --- /dev/null +++ b/en/dishes/meat_dish/screaming-bullfrog.md @@ -0,0 +1,70 @@ +# How to Make Screaming Bullfrog + +![Screaming bullfrog - preview image 1](../../../dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.jpg) + +This dish is fresh, spicy and appetizing, with smooth, springy frog meat—a typical Sichuan home-style dish. Bullfrog is high in protein and low in fat, and paired with fermented ingredients like pickled ginger and pickled chilies, it really stimulates the appetite. The method is fairly direct, but you need to pay a little attention to oil temperature and seasoning ratios. Beginners can usually finish it in 1 to 2 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 1643 kcal + +## Ingredients and Tools + +- Bullfrog meat +- Pickled ginger +- Pickled chilies +- Pickled wild chilies (yeshanjiao; dried red chilies can be used instead) +- Green and red chili peppers +- Garlic +- Doubanjiang (Pixian doubanjiang recommended) +- Salt +- Ground pepper +- Potato starch (dry starch also works) +- Beer (Snow beer recommended) +- Cooking wine +- Green Sichuan pepper oil (optional) +- Lard (optional) +- Chopped green onion + +## Calculation + +1 portion + +Per portion: + +- Bullfrog pieces 800g (buy 1.5kg / 3 jin of live frogs; smaller ones are recommended for more tender meat) +- Pickled ginger 20-30 grams (to taste; add more if you like bold flavors) +- Pickled chilies 5-10 grams (depending on your spice tolerance; if you can't handle spice, halve it to 2.5 grams for mild heat) +- Pickled wild chilies 10 grams +- Green and red chili peppers 20 grams +- Garlic 30-50 grams (adjust to taste, but preferably no less than 30 grams) +- Doubanjiang 20-30 grams (30 for bold flavor, 20 grams for something lighter. PS this dish can't possibly be light, haha) +- Salt 15 grams +- Ground pepper 10 grams +- Beer 400-500ml +- Cooking wine 10ml +- Green Sichuan pepper oil 5-10ml +- Potato starch 30 grams (dry starch is an equal substitute) +- Lard 20ml (cooking oil works if you don't have lard) +- Cooking oil 200ml +- Chopped green onion 5 grams + +## Steps + +1. Rinse the bullfrog meat and drain, add at least 10 grams of salt and at least 50ml of beer, and massage by hand for 5 minutes to remove the frog's fishy smell +2. Then rinse under running water until no more blood or debris comes out, drain, and put in a suitable container to marinate +3. Add 5 grams of salt, 30 grams of potato starch, 10ml of cooking wine and 5 grams of ground pepper, mix evenly by hand, and marinate for 5-10 minutes +4. Cut the pickled ginger, pickled chilies and pickled wild chilies into shreds or slices (depending on your knife skills), cut the green and red chilies into rings, and just peel the garlic +5. Heat the wok, add 200ml of cooking oil (add another 100ml if your wok has a flat bottom), heat to 6/10 heat (small bubbles appear), add the marinated bullfrog and quickly pass it through the oil, removing it after 10 seconds (don't go much over, or the frog meat will turn tough) +6. After removing the frog, drain it, and pour the hot oil from the wok into a bowl, leaving 30ml in the wok, then add 20ml of lard (if you have none, leave 50ml of cooking oil in total in the wok) +7. When the oil reaches 6/10 heat, add the pickled ginger, pickled chilies, pickled wild chilies and garlic and fry until fragrant, add 20 grams of doubanjiang and stir-fry over medium heat until the oil turns red (within 30 seconds), then pour in 400ml of beer +8. Then add the fried frog, pushing and turning it with a spoon rather than stirring hard, add 5 grams of ground pepper and 5ml of green Sichuan pepper oil, and braise slowly over medium heat for 3 minutes +9. Turn up the heat and reduce the sauce on high for half a minute, add the green and red chili rings, cook another 10 seconds and get ready to serve +10. Transfer to a bowl, sprinkle with chopped green onion, and dig in! + +## Additional Notes + +- When draining, you can press with a slotted spoon +- When massaging in the starch, make sure it evenly coats the frog meat + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/shangzhi-pork.md b/en/dishes/meat_dish/shangzhi-pork.md new file mode 100644 index 0000000000..8bbe6ce433 --- /dev/null +++ b/en/dishes/meat_dish/shangzhi-pork.md @@ -0,0 +1,59 @@ +# How to Make Shangzhi Pork + +Shangzhi pork is a traditional specialty from Shang County in Shaanxi: reddish and glossy, soft and tender, rich without being greasy, with the unique fresh aroma of shangzhi fern. Pork provides high-quality protein and fat, while shangzhi, a fern vegetable, adds dietary fiber and various trace elements. The process is laborious and demands knife skills and heat control, so it's a challenge for people with some cooking experience. It takes about 2.5 hours in total from prep to finished dish. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1621 kcal + +## Ingredients and Tools + +- Skin-on pork belly (boneless) +- Shangzhi (also called royal fern, Osmunda japonica, a fern with edible young fronds) +- Scallion +- Ginger +- Star anise +- Honey +- Vinegar +- Cooking wine +- MSG +- Soy sauce +- Thin egg crêpe +- Fine salt +- Chicken stock +- Sesame oil +- Rendered lard + +## Calculation + +Per portion: for two people + +- Skin-on pork belly: 500 grams +- Shangzhi: 50 grams +- Scallion: 10 grams +- Ginger: 2 grams +- Star anise: 3 +- Honey: 15 grams +- Vinegar: 5 grams +- Cooking wine: 15 grams +- MSG: 1.5 grams +- Soy sauce: 10 grams +- Thin egg crêpe: one, about 15 grams +- Fine salt: 1 gram +- Chicken stock: 200 grams +- Sesame oil: 10 grams +- Rendered lard: 2000 grams (about 60 grams is actually used) + +## Steps + +1. Scrape and wash the pork clean, boil it in a pot until about 60% cooked (it turns white), take it out, and while hot, brush the skin with honey and vinegar. +2. Put the lard in the wok and heat over high heat to 8/10 heat (about 200 degrees; lots of blue smoke on the surface and the oil is calm). Put the pork in skin side down and fry until golden red, then put it back into the cooled pot from the boiling step to soak until soft. Place it on the board and cut into slices 3 cun (10 cm) long and 2 fen (0.6 cm) thick. Keeping them skin side down, arrange them neatly in a steaming bowl. +3. Cut 5 grams of scallion into 2.4 cm segments and 5 grams into 2.4 cm diagonal slices. Peel and wash the ginger, slice 1.5 grams and mince 5 grams. Cut the egg crêpe into isosceles triangles with 2.4 cm sides. +4. Boil the shangzhi in boiling water until soft, take it out, remove the tough stems and debris, rinse clean, and cut into 3 cm segments. Put it in a bowl, add soy sauce (5 grams), fine salt (1 gram) and lard (10 grams), mix well, and spread it over the pork slices. Separately, put chicken stock (100 grams) in a small bowl, add soy sauce (5 grams), fine salt (0.5 grams) and cooking wine (15 grams), stir well, and pour it into the steaming bowl. Add the ginger slices, scallion segments and star anise, and steam over high heat for about half an hour, then turn to low heat and keep steaming for about one and a half hours. When very tender, take it out, pick out the ginger, scallion and star anise, pour off and strain the juices, and turn the pork out into a soup plate. +5. Put chicken stock (100 grams) in the wok, add the strained juices, and bring to a boil over high heat. Add the minced ginger, scallion slices and MSG and stir well, add the egg crêpe pieces, drizzle with sesame oil, and pour it over the soup plate. Done. + +## Additional Notes + +- Shangzhi is a local specialty from a small area that isn't particularly well known; I at least have never seen it anywhere else. You can substitute other fern vegetables when making this. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/shanxi-guoyou-rou.md b/en/dishes/meat_dish/shanxi-guoyou-rou.md new file mode 100644 index 0000000000..b410bc07c3 --- /dev/null +++ b/en/dishes/meat_dish/shanxi-guoyou-rou.md @@ -0,0 +1,57 @@ +# How to Make Shanxi Guoyou Rou + +Guoyou rou ("passed-through-oil pork") is a famous traditional Shanxi dish: tender, silky pork slices and crisp garlic scapes, savory and slightly tangy with the mellow aroma of aged vinegar—a typical local home-style flavor. Pork tenderloin provides high-quality protein, and with wood ear mushrooms, garlic scapes and onion it's nutritionally balanced. This dish requires some skill with heat and velveting, so it's better suited to people with some cooking experience. It takes about 40 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 679 kcal + +## Ingredients and Tools + +- Pork tenderloin +- Garlic scapes +- Salt +- Soy sauce +- Scallion, ginger, garlic +- Egg +- Starch +- Cooking oil +- Wood ear mushrooms +- Onion +- Cooking wine +- Shanxi aged vinegar +- Ground Sichuan pepper +- Chicken bouillon powder + +## Calculation + +I have a big appetite; this is my portion for one + +- Pork tenderloin 150 g +- Garlic scapes 6 stalks +- Cooking oil 300ml +- Scallion, ginger and garlic 50g +- Light soy sauce 20ml +- Salt 10g +- Egg 1 +- Starch 10g +- Wood ear mushrooms 20g +- Onion 100g +- Other seasonings 20g + +## Steps + +1. Rehydrate the wood ear mushrooms in advance; if you're in a hurry, use hot water. +2. Slice the pork tenderloin and put it in a bowl. Add 20ml of light soy sauce, cooking wine and ground Sichuan pepper, crack in an egg, and mix evenly with your own little hands. Add the starch (sweet potato starch recommended) and mix well, pour in 300ml of cooking oil to seal the coating, and marinate for 15 minutes. +3. Cut the garlic scapes into segments about 3cm long and the onion into diamond-shaped pieces. Set aside. +4. Heat the wok with plenty of oil. At 5/10 heat, add the marinated pork slices, separating them, then remove and drain. +5. Pour the excess oil out of the wok, leaving 10ml for stir-frying, and heat to 7/10 heat +6. Add the scallion, ginger and garlic and fry until fragrant. First add the garlic scapes and stir-fry until just cooked, then add the wood ear mushrooms and onion, add light soy sauce and ground Sichuan pepper, toss a few times, and add the fried pork slices and stir-fry +7. Add 10g of salt, and just before serving add 10ml of vinegar and the chicken bouillon. Plate. + +## Additional Notes + +- When frying the pork slices, they only need to be lightly browned on the surface; watch the heat. +- You can also add a thin starch slurry before serving for a better texture. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/shiitake-chicken.md b/en/dishes/meat_dish/shiitake-chicken.md new file mode 100644 index 0000000000..f2765795e1 --- /dev/null +++ b/en/dishes/meat_dish/shiitake-chicken.md @@ -0,0 +1,58 @@ +# How to Make Shiitake Chicken + +![Shiitake chicken](../../../dishes/meat_dish/香菇滑鸡/香菇滑鸡.jpg) + +Shiitake chicken (xianggu hua ji) is a home-style dish made mainly with chicken thighs and shiitake mushrooms. After stir-frying and braising, the chicken is silky and tender, with the unique earthy aroma of shiitakes and a rich, savory sauce—a Cantonese flavor loved by all ages. Chicken is rich in high-quality protein and various amino acids, and shiitakes contain lentinan and dietary fiber, which help boost immunity and aid digestion. This dish needs some knife skills and heat control, which is a bit challenging for beginners. It takes about 1 hour overall. + +Estimated difficulty: ★★★ + +Estimated calories: 608 kcal + +## Ingredients and Tools + +- Large chicken legs +- Dried shiitake mushrooms +- Ginger +- Green onion +- Garlic + +## Calculation + +Per portion: + +- Large chicken legs 2 +- Dried shiitake mushrooms 5 +- Ginger 2 slices +- Green onion 2 stalks +- Garlic 2 cloves +- Warm water (30-40 ℃) 150ml +- Cooking wine 15ml +- Light soy sauce 30ml +- Salt 1.5g +- Dark soy sauce 15ml +- Sugar 15ml +- Sesame oil 5ml + +## Steps + +1. Rehydrate the dried shiitakes in warm water +2. Cut the ginger into small pieces, the green onion into segments, and halve the garlic into small pieces +3. Debone the chicken legs (you can leave the bone in; it just slightly hurts a programmer's eating efficiency) and cut into small pieces +4. Quarter the rehydrated shiitakes, saving the soaking water +5. Blanch the chicken for 1 minute to remove blood foam and impurities +6. Add 15ml of cooking wine, 15ml of light soy sauce, 1.5g of salt and 15ml of dark soy sauce to the chicken and mix by hand +7. At 3/10 oil heat, add the chicken and stir-fry until golden, then take it out +8. Leave some oil in the wok, add the green onion, ginger and garlic and fry until fragrant, add the shiitakes and toss over high heat +9. After about 20 seconds you'll smell the shiitakes. Now add the fried chicken, the shiitake soaking water (all of it—**what this programmer considers the soul of the dish**), 15ml of sugar and 30ml of light soy sauce +10. Turn to medium heat, uncovered, and bubble for 2 minutes to thicken the sauce. Drizzle with 5ml of sesame oil, sprinkle with chopped green onion, turn off the heat and plate + +## Additional Notes + +- Deboning chicken legs is a bit complicated; here's my experience for reference: + - Place the chicken leg straight on the board with **the bone pointing toward the programmer**, and cut from the top all the way to the bottom. Cut deep, making sure you hit the bone + - Push the meat apart to both sides with your hands + - Use the tip of the knife to separate the meat still stuck to the bone + - Turn the leg over, insert the knife tight against the bone, and cut the connection points between bone and meat + - Use the tip of the knife to cut the last bits still attached + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/sichuan-boiled-beef.md b/en/dishes/meat_dish/sichuan-boiled-beef.md new file mode 100644 index 0000000000..2370db4c67 --- /dev/null +++ b/en/dishes/meat_dish/sichuan-boiled-beef.md @@ -0,0 +1,95 @@ +# How to Make Sichuan Boiled Beef + +![Sichuan boiled beef - preview image 1](../../../dishes/meat_dish/水煮牛肉/sznr1.jpg) + +Sichuan boiled beef (shuizhu niurou) is a classic numbing-spicy flavor of Sichuan cuisine: silky tender beef in a glossy red broth, spicy, hot and savory. Beef is rich in high-quality protein and iron, and bean sprouts add dietary fiber. It isn't too hard for beginners, but pay attention to the heat and be careful when pouring the hot oil. It takes about forty minutes overall. + +Estimated difficulty: ★★★ + +Estimated calories: 431 kcal + +## Ingredients and Tools + +- Beef +- Bean sprouts +- Egg +- Cilantro +- Doubanjiang (chili bean paste) +- Cooking wine +- Starch +- Dried chili powder +- Ginger +- Garlic +- Red chili pepper +- Oyster sauce + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +This is one portion: + +- Beef 300g +- Bean sprouts 100g +- Egg 1 +- Cilantro 5 stalks +- Doubanjiang 10g +- Cooking wine 10ml +- Starch 15g +- Dried chili powder 5g +- Ginger 20g +- Garlic 3 cloves +- Red chili pepper 1 +- Oyster sauce 8g + +## Steps + +1. Rinse the beef and slice it. + +![Sichuan boiled beef - preview image 2](../../../dishes/meat_dish/水煮牛肉/sznr2.jpg) + +2. Add 15g of shredded ginger, 1 egg, 15g of starch, 8g of oyster sauce and 10ml of cooking wine, mix well, and marinate for 15 minutes. + +![Sichuan boiled beef - preview image 3](../../../dishes/meat_dish/水煮牛肉/sznr3.jpg) + +3. Wash and chop the cilantro. + +![Sichuan boiled beef - preview image 4](../../../dishes/meat_dish/水煮牛肉/sznr4.jpg) + +4. Pour oil into the wok and add the doubanjiang, 5g of shredded ginger and sliced garlic. + +![Sichuan boiled beef - preview image 5](../../../dishes/meat_dish/水煮牛肉/sznr5.jpg) + +5. Pour in boiling water and cook into a red broth. + +![Sichuan boiled beef - preview image 6](../../../dishes/meat_dish/水煮牛肉/sznr6.jpg) + +6. Wash the bean sprouts, remove the root tails, and blanch in boiling water until cooked. + +![Sichuan boiled beef - preview image 7](../../../dishes/meat_dish/水煮牛肉/sznr7.jpg) + +7. Spread the bean sprouts on the bottom of a bowl. + +![Sichuan boiled beef - preview image 8](../../../dishes/meat_dish/水煮牛肉/sznr8.jpg) + +8. Put the beef slices into the red broth one at a time, and remove them once cooked. + +![Sichuan boiled beef - preview image 9](../../../dishes/meat_dish/水煮牛肉/sznr9.jpg) + +9. Lay the beef over the bean sprouts and sprinkle with the cilantro stems. + +![Sichuan boiled beef - preview image 10](../../../dishes/meat_dish/水煮牛肉/sznr10.jpg) + +10. Sprinkle with the cilantro leaves, chili powder and chili rings. + +![Sichuan boiled beef - preview image 11](../../../dishes/meat_dish/水煮牛肉/sznr11.jpg) + +11. Heat oil in another pan and pour the hot oil over the dish. Done. + +![Sichuan boiled beef - preview image 12](../../../dishes/meat_dish/水煮牛肉/sznr12.jpg) + +## Additional Notes + +- Reference: [Detailed steps for Sichuan boiled beef](https://www.zhms.cn/recipe/blrqm.html?source=2) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/sichuan-boiled-pork-slices.md b/en/dishes/meat_dish/sichuan-boiled-pork-slices.md new file mode 100644 index 0000000000..f7984ddefb --- /dev/null +++ b/en/dishes/meat_dish/sichuan-boiled-pork-slices.md @@ -0,0 +1,89 @@ +# How to Make Sichuan Boiled Pork Slices + +Sichuan boiled pork slices (shuizhu roupian) is a classic Sichuan dish that's numbing, spicy and fragrant, with silky pork slices and crisp vegetables—excellent with rice. Pork tenderloin provides high-quality protein, and with bean sprouts and other vegetables it's nutritionally balanced. The method is somewhat laborious, especially the patient marinating of the pork and making the "knife-cut chili"; beginners need about 1 to 2 hours. + +Estimated difficulty: ★★★★★ + +Estimated calories: 361 kcal + +## Ingredients and Tools + +- Pork tenderloin +- Salt +- Ground pepper +- Light soy sauce +- Cooking wine +- Egg white +- Potato starch +- Vegetable oil +- Bean sprouts +- Romaine lettuce (fengwei) +- Celery +- Garlic sprouts +- Garlic +- Ginger +- Pickled red chilies +- Green Sichuan peppercorns +- Dried chili peppers +- Red oil doubanjiang +- Chicken bouillon powder +- Granulated sugar +- Green onion +- Rapeseed oil + +## Calculation + +- Pork tenderloin 300g +- Green onion 2 stalks +- Ginger 10g +- Garlic 20g +- Pickled red chilies 20g (0-40 g depending on spice tolerance) +- Garlic sprouts 2 stalks +- Celery 3 stalks +- Red oil doubanjiang 5ml +- Chicken bouillon powder 1.5g +- Light soy sauce 5g +- Salt 5g +- Ground pepper 2g +- Cooking wine 3g +- Egg white 1 +- Potato starch 7g +- Vegetable oil 280g (depending on the situation; add another 100g if you want it oilier) +- Rapeseed oil 200g (depending on the situation; add another 100g if you want it oilier) +- Mung bean sprouts 100g +- Romaine lettuce 1 head +- Granulated sugar 1g +- Dried bird's eye chilies 20g (0-40g depending on spice tolerance) +- Green Sichuan peppercorns 5g (add another 5g if you like it more numbing) + +## Steps + +1. Cut the tenderloin into small blocks, then into 2 mm thin slices (adjust to your preferred texture). Put them in a bowl and rinse twice with water to remove blood and impurities, then squeeze dry and set aside. +2. Add 1.5g of salt, 1g of ground pepper, 5g of light soy sauce and 3g of cooking wine to the bowl, then stir in one direction for 2 minutes to let the flavors soak in. +3. In another bowl, add one egg white and 7g of potato starch, stir evenly in one direction, and pour it over the pork + + - Stir evenly in one direction again (this forms a smooth coating on the pork, making it more tender) + - Finally add 30g of vegetable oil and stir gently (to keep the slices from sticking together). + +4. Take 100g of mung bean sprouts, 1 head of romaine lettuce (cut into strips), 3 stalks of celery cut into short segments, and 2 garlic sprouts smashed and cut into segments. +5. Mince 20g of garlic, a small piece of ginger and 20g of pickled red chilies. +6. Take 15g of dried bird's eye chilies and 3g of green Sichuan peppercorns. Coat the wok with oil, and once the oil is slightly hot, pour out the excess, leaving 50g. Add the dried chilies and peppercorns and fry over low heat until fragrant, being careful not to burn them (stop when they're about to turn dark), then turn them out onto the board and chop finely. +7. Heat the wok, add 100g of vegetable oil and heat to 6/10 heat, add 2g of green Sichuan peppercorns and dried chilies and fry until fragrant. Add the vegetables and 1g of salt, stir-fry until just cooked, and put them in a bowl as the base. +8. Wash the wok, add 150g of vegetable oil and heat to 6/10 heat, add the prepared ginger, garlic and pickled chilies, fry until fragrant, then add 10g of doubanjiang and fry over low heat until fragrant and the oil turns red. +9. Add 800 ml of water (adjust as needed), bring to a boil on high heat, then turn to low heat and season: add 2.5g of salt, 1.5g of chicken bouillon, 1g of sugar for savoriness, 1g of ground pepper, and 5g of starch slurry (adjust as needed) to thicken the broth a little. +10. When the broth boils, turn to low heat and add the marinated pork slices one by one, then turn to medium heat to cook them. Gently push with the spatula to keep them from sticking. When the broth boils again and the pork is cooked, take the pork out and put it on top of the vegetables in the bowl, then pour the broth over (not above the level of the food). +11. Sprinkle the knife-cut chili, minced garlic and chopped green onion evenly over the bowl. +12. Wash the wok, add 200g of rapeseed oil and heat to 7/10 heat, then pour it all at once evenly over the pork in the bowl (be careful). Delicious! + +## Additional Notes + +- Choose the base vegetables to your taste (mushrooms, napa cabbage, Indian lettuce, etc.). +- If making knife-cut chili is too much trouble, use dried chili segments and green Sichuan peppercorns directly instead. +- Pay special attention to marinating the pork (stir in one direction, remove the blood thoroughly) to keep it tender (mix the egg white and starch evenly). +- Sichuan boiled beef can also be made this way. + +### References + +- [Food writer Wang Gang](https://www.bilibili.com/video/BV1ys411u7Z4) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/sichuan-crispy-fried-pork.md b/en/dishes/meat_dish/sichuan-crispy-fried-pork.md new file mode 100644 index 0000000000..156b991e42 --- /dev/null +++ b/en/dishes/meat_dish/sichuan-crispy-fried-pork.md @@ -0,0 +1,98 @@ +# How to Make Sichuan Crispy Fried Pork + +Xiao su rou (小酥肉) is crispy outside and tender inside, savory with a slight numbing tingle from Sichuan pepper—a home-style fried dish that every household in Sichuan and Chongqing makes. Pork is rich in protein and fat; fried, it's fairly high in calories, so it's best as an occasional treat. There are a few more steps, and you need to master the heat for the first fry (to set the shape) and the second fry (to brown it), which is a bit challenging for beginners. It takes about 1 hour 30 minutes from start to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 1939 kcal + +## Ingredients and Tools + +- Skinless pork (choose fattier or leaner as you prefer) +- Vegetable oil +- Mature ginger +- Green onion +- Cooking wine +- Salt +- Thirteen-spice powder +- Ground pepper +- MSG +- Chicken bouillon powder +- Crushed Sichuan peppercorns +- Whole Sichuan peppercorns +- Light soy sauce +- Eggs +- Flour +- Sweet potato starch + +## Calculation + +### Main Ingredient + +- Pork 500 grams + +### Coating + +- Eggs 2 +- Flour 30 grams +- Sweet potato starch 120 grams + +### Scallion-Ginger Water + +- Mature ginger 20 grams +- Green onion 15 grams +- Cooking wine 15 grams +- Water 80 grams + +### Marinade Seasonings + +- Salt 4 grams +- Thirteen-spice powder 2 grams +- Ground pepper 3 grams +- MSG 5 grams +- Chicken bouillon powder 5 grams +- Crushed Sichuan peppercorns 3 grams +- Whole Sichuan peppercorns 3 grams +- Light soy sauce 8 grams + +## Steps + +### Making the Scallion-Ginger Water + +1. Cut the ginger into shreds; no need to cut the green onion. +2. Add the cooking wine and water according to the amounts above. +3. Squeeze and knead by hand for 5 minutes, so the flavor of the ginger and green onion fully dissolves into the water. + +### Preparing the Pork + +1. Remove the skin from the pork and rinse +2. Cut into strips 8~10 cm long and 1.5 cm thick. +3. Add the salt, thirteen-spice powder, ground pepper, MSG, chicken bouillon, crushed Sichuan peppercorns, whole Sichuan peppercorns and light soy sauce according to the amounts above. +4. Pour in the scallion-ginger water you made earlier +5. Mix and knead thoroughly for 10 minutes, until the meat absorbs all the liquid and becomes sticky. +6. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. + +### Coating the Pork + +1. Add the flour and sweet potato starch to the marinated pork, and add the egg whites. +2. Knead thoroughly for 15 minutes. + +### First Fry to Set the Shape + +1. Pour vegetable oil into the wok; adjust the amount to the size of the wok, with the oil at least 3 cm deep. +2. Heat the oil to 150° over high heat, then turn to low heat to hold the temperature. +3. Use chopsticks to put the coated pork strips into the oil, shaping them as you like, and fry for 3~5 minutes to set. It's done when the color looks slightly golden and the pieces feel a little firm when turned with a spatula. The exact time depends on the size of the pieces, the oil temperature and the thickness of the coating. +4. Remove and drain. + +Tip: if you're not sure about the time, fry them a bit longer, or the meat may taste a little raw. If you're inexperienced, add the strips one at a time to keep them from sticking together. + +### Second Fry for the Finished Dish + +1. Raise the oil temperature to 180°, add the once-fried pork strips, and fry until golden, then remove. + +## Additional Notes + +- When coating, make sure to knead the sweet potato starch until it breaks up completely. Don't let dry granules get wrapped inside, or they will burst in the oil!!! +- If you have too much to finish, you can fry it just once and store it in the refrigerator. When you want to eat it later, take it out and do the second fry; the texture is basically unaffected. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/simple-red-braised-pork.md b/en/dishes/meat_dish/simple-red-braised-pork.md new file mode 100644 index 0000000000..9074448908 --- /dev/null +++ b/en/dishes/meat_dish/simple-red-braised-pork.md @@ -0,0 +1,74 @@ +# How to Make Simple Red-Braised Pork + +This home-style favorite is glossy and reddish, soft and tender, rich without being greasy, with a deep soy aroma—especially satisfying with rice. Pork belly provides high-quality protein and essential fatty acids, and with quail eggs or tofu skin it's even more nutritious. It's quite beginner-friendly and takes about 1.5 hours from prep to plate. + +![Finished red-braised pork](../../../dishes/meat_dish/红烧肉/000.jpg) + +![Finished red-braised pork](../../../dishes/meat_dish/红烧肉/001.jpg) + +Estimated difficulty: ★★★ + +Estimated calories: 2775 kcal + +## Ingredients and Tools + +- Note: if possible, sharpen your knife as much as you can. +- Main ingredients: `pork belly`, `eggs` (optional), `tofu skin` (optional) +- Supporting ingredients: `ginger`, `rock sugar`, `light soy sauce`, `dark soy sauce`, `cooking wine`, `bay leaves`, `star anise`, `salt`, `water`, `green onion` (remember to use boiling water) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-3 people. + +If only 1 person is eating, consider halving the ingredients. + +- Pork belly: about 1.5~2kg (3~4 jin) +- Ginger: 6 slices +- Rock sugar: 15 grams (about 7 pieces) +- Light soy sauce: 10ml +- Dark soy sauce: 15ml +- Cooking wine: 5ml +- Boiling water: enough to cover the ingredients, 600ml-900ml +- Bay leaves: 3 +- Star anise: 2 +- Quail eggs (optional; if you don't have quail eggs, use the same weight of chicken eggs): 0-2 +- Tofu skin (optional): 0-80g +- Salt: 2-3g + +## Steps + +### Preparing the Ingredients + +1. Cut the `pork belly` into large pieces (about 4.5cm; it's easier to cut after freezing for half an hour to an hour) +2. Cut the `tofu skin` into 2cm wide strips +3. Slice the `ginger` (each slice about 3mm thick) +4. Bring the `water` to a boil +5. Boil the `quail eggs` and poke holes in them with a `fork`/`toothpick` (as many as possible, so they absorb flavor) +6. Take the white part of the `scallion` (the `scallion white`) + +### Cooking + +1. Put the cut `pork belly` in a pot of cold water, add the cooking wine, scallion and ginger, and boil for 15 minutes to remove the blood and gaminess +2. Put two slices of `ginger` in the wok for flavor +3. Turn on medium-low heat and add the `pork belly` directly—no oil needed. Sear all six sides of each piece until the fat renders +4. Pour off the rendered fat and save it. Push the `pork belly` to one side, add 15g of `rock sugar`, and stir until the `rock sugar` melts; +5. Once melted, stir-fry the pork with the sugar until coated and colored, then add + + - `light soy sauce` 10ml + - `dark soy sauce` 15ml + - `cooking wine` 5ml + - and stir-fry until colored; + +6. Add the `boiling water` and braise for 40 minutes (if your knife skills are poor and the pieces are too big, braise longer), adding + + - `ginger` 2 slices + - `bay leaves` 3 + - `star anise` 2 + +7. Cover and bring to a boil, then add the boiled, poked `quail eggs` and the `tofu skin`, turn to medium-low heat, and wait 40 minutes. (Stir occasionally to prevent sticking); +8. Remove the lid, and when the sauce is almost gone, turn to high heat to reduce it (remember: never reduce it completely dry); +9. Add 2-3g of `salt`, toss, and serve. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/snow-peas-stir-fried-with-chinese-sausage.md b/en/dishes/meat_dish/snow-peas-stir-fried-with-chinese-sausage.md new file mode 100644 index 0000000000..8a37ac7f22 --- /dev/null +++ b/en/dishes/meat_dish/snow-peas-stir-fried-with-chinese-sausage.md @@ -0,0 +1,50 @@ +# How to Make Snow Peas Stir-fried with Chinese Sausage + +![Snow peas stir-fried with Chinese sausage](../../../dishes/meat_dish/荷兰豆炒腊肠/1.png) + +Snow peas stir-fried with Chinese sausage is a fresh, savory home-style stir-fry: the fat from the sausage coats the bright green snow peas, crisp, tender and not greasy. Snow peas are rich in high-quality protein and various vitamins, which help strengthen the body's resistance to disease. It's simple and needs almost no knife skills; beginners can pick it up quickly, and it takes only about 15 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 606 kcal + +## Ingredients and Tools + +- Snow peas +- Chinese sausage (lap cheong) +- Light soy sauce +- Cooking oil + +## Calculation + +The following is for one person. + +Per portion: + +- Snow peas about 50 +- Chinese sausage about 100 g +- Cooking oil 10ml +- Light soy sauce 10ml + +## Steps + +1. Remove the stem ends of the snow peas; if you have time, you can remove the tail ends too + +2. Before buying the sausage, ask the vendor whether it's raw or cooked. If raw, steam it in advance; if cooked, you can use it directly + +3. Rinse the snow peas, then blanch them for about 45s, just until they change color. Remove, rinse in cold water and set aside + +4. Heat the wok and add about 10ml of cooking oil. Wait 10 seconds for the oil to heat up + +5. Add the sausage and keep stir-frying until it *curls slightly at the edges*. Be sure to **keep the heat low**—as low as it goes—or it will burn easily + +6. Add the snow peas, turn to medium-high heat, stir-fry for 30s, add the light soy sauce, then stir-fry for another 20-30s + + ![Snow peas stir-fried with Chinese sausage](../../../dishes/meat_dish/荷兰豆炒腊肠/2.png) + +## Additional Notes + +- No salt is added because the sausage itself is seasoned, and the light soy sauce adds some saltiness too. +- Although sausage tastes good, it isn't very healthy; use it sparingly. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/southern-style-red-braised-pork.md b/en/dishes/meat_dish/southern-style-red-braised-pork.md new file mode 100644 index 0000000000..22a4033f11 --- /dev/null +++ b/en/dishes/meat_dish/southern-style-red-braised-pork.md @@ -0,0 +1,62 @@ +# How to Make Southern-Style Red-Braised Pork + +This red-braised pork is glossy red when finished: the fat melts in your mouth, the lean is tender rather than dry, savory with a touch of sweetness—a typical southern Chinese sweet-leaning flavor. Pork belly provides high-quality protein and plenty of collagen, and the spices remove gaminess and warm the stomach. It requires making caramel and slow braising, but every step is broken down clearly, so beginners can succeed by following along. It's on the table in about 1.5 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 3248 kcal + +## Ingredients and Tools + +* Note: if possible, sharpen your knife as much as you can. +* Tool: `pot` (a clay pot is best, aluminum second; a pressure cooker also works; preferably not iron or copper) +* Main ingredient: `pork belly` +* Supporting ingredients: `oil`, `rock sugar`, `dark soy sauce`, `cooking wine`, `bay leaves`, `star anise`, `ginger`, `salt`, `green onion`, `boiling water`, `cold water`, `garlic`, `Sichuan peppercorns` + +## Calculation + +One portion is just enough for 2-3 people (for 1 person, halve all amounts). + +- Pork belly: 1000g (about 2 jin). *Note: raw meat shrinks and loses a lot of fat when cooked; this amount yields enough meat for 2-3 people with normal appetites. For just 1 person, halve all ingredients.* +- Oil: 100-150ml; vegetable oil, lard or peanut oil all work +- Ginger: 6 slices +- Green onion: about 30g (3-4 stalks), white parts cut into segments +- Garlic: about 25g (5-6 cloves), cut in half +- Rock sugar: 50g (about 15 pieces of broken single-crystal rock sugar, each about the size of a thumbnail). If you already used 50g making the caramel in the previous step, this 50g is for a second seasoning during braising; adjust down to 30g depending on how much you like the "southern sweet" flavor. +- Granulated sugar: 30g +- Dark soy sauce: 15ml +- Cooking wine: 30ml in total (20ml for blanching to remove gaminess, 10ml for braising later to add flavor) +- Cold water: enough to cover the ingredients, depending on your pot size +- Boiling water: enough to cover the ingredients, depending on your pot size +- Bay leaves: 4 +- Star anise: 3 +- Salt: 2-3g +- Sichuan peppercorns: 10g + +## Steps + +It's recommended to read the [caramel color](../condiment/simple-caramel-color.md) tutorial first + +1. Don't cut the `pork belly` into small pieces yet; cut it into large pieces that fit in the pot (about 5–6cm wide) +2. Slice the `ginger` (each slice about 3mm thick) +3. Bring the `boiling water` to a boil +4. Tap water is fine for the `cold water` +5. Cut the white part of the `green onion` (the `scallion whites`) into short segments (green onions are best, but large scallions also work) +6. Cut the `garlic` in half; don't smash it, or it will be hard to fish out and will affect the flavor during the final `reduction` +7. Divide the supporting ingredients into two "prep packs": + + - **Pack A (for removing gaminess)**: 2 slices of ginger, 2 green onion segments. + - **Pack B (for braising)**: the remaining 4 slices of ginger, the scallion whites, garlic, Sichuan peppercorns, star anise and bay leaves, all together in a small bowl. + +8. Put the large pieces of pork belly in a pot of cold water, add **20ml of cooking wine** and **Pack A** (2 slices of ginger, 2 green onion segments), and boil for 15 minutes to remove the blood and gaminess. Take them out and rinse clean; +9. Take out the blanched pork belly and let it cool a little (until it's not too hot to handle), then cut into cubes about **3cm × 3cm × 3cm** (after blanching the meat firms up, so it's easier to cut than raw meat and the pieces come out more uniform. 3cm cubes end up about 2.5cm when finished, the ideal bite-sized piece that also cooks through easily) +10. In another wok, make the [caramel color](../condiment/simple-caramel-color.md). Note: **for this recipe, use "Operation 2" from that guide**, i.e. when the syrup forms dense small bubbles, quickly add **Pack B** (ginger, scallion whites, garlic, Sichuan peppercorns, star anise, bay leaves) and fry until fragrant. +11. Once fragrant (within about 5-10 seconds), **don't add the boiling water yet**; instead immediately add the blanched `pork belly` and stir-fry over `high heat` so the pieces are evenly coated in caramel and render some fat. When you smell the meat, pour in boiling water to cover all the meat, cover, and braise over medium-low heat for 50-60 minutes (40 minutes in a pressure cooker); +12. Add **10ml of cooking wine**; +13. Cover and bring to a boil, then every 25 minutes open the lid and skim off the oil and foam floating on top; +14. When the water level has dropped to 3/5 of the height from the bottom of the pot to the top of the meat, turn to medium heat, fish out all the supporting ingredients except the meat and liquid, and start reducing the sauce; +15. With the lid off, serve when the sauce is almost gone and thick (remember: never reduce it completely dry); + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/soy-braised-beef-shank.md b/en/dishes/meat_dish/soy-braised-beef-shank.md new file mode 100644 index 0000000000..d4742ea65e --- /dev/null +++ b/en/dishes/meat_dish/soy-braised-beef-shank.md @@ -0,0 +1,67 @@ +# How to Make Soy-Braised Beef Shank + +![Soy-braised beef shank](../../../dishes/meat_dish/酱牛肉/酱牛肉.jpg) + +Soy-braised beef (jiang niurou) is a northern Chinese home-style cold meat dish with a rich soy aroma and a firm texture that holds together, with plenty of chew. Beef shank is rich in high-quality protein and various amino acids, and slow braising makes it easier to digest. The process isn't complicated, but it includes marinating, slow braising and a long chill, so beginners will need some patience. It takes about 10 hours from start to finish. + +Estimated difficulty: ★★★★★ + +Estimated calories: 2265 kcal + +## Ingredients and Tools + +- Beef shank +- Bay leaves +- Ginger +- Green onion +- Dark soy sauce +- Cassia bark +- Rock sugar +- Sichuan peppercorns +- Cooking wine +- Light soy sauce +- Salt +- Star anise +- Soybean paste + +## Calculation + +Per portion: + +- Beef shank 2000 grams +- Bay leaf 1 +- Ginger 3 slices +- Green onion half a stalk +- Dark soy sauce 15ml +- Cassia bark 1 piece +- Rock sugar 7-8 pieces +- Sichuan peppercorns 15 +- Cooking wine 30ml +- Light soy sauce 15ml +- Salt 8 grams +- Star anise 4 +- Soybean paste 15ml + +## Steps + +1. Rinse the beef shank and soak in water for 1 hour to draw out the blood +2. Poke holes all over the surface of the beef with a toothpick or fork, add the cooking wine, Sichuan peppercorns and ginger slices, wrap the container tightly with plastic wrap, and marinate for 4-6 hours +3. Cut the beef shank into chunks about 8cm, no larger than 10cm +4. Put the beef in a pot, add cold water to cover, and start timing when the water boils, skimming off the foam. After 3 minutes, turn off the heat, take out the beef and rinse with warm water +5. Put the rinsed beef shank in a clay pot or stockpot, add water to cover, turn on high heat, and add all the remaining seasonings except the salt +6. Once boiling, turn from high to low heat and keep cooking for 90 minutes, then add the salt +7. After adding the salt, keep cooking on low heat for 90 minutes (Note: check the water level every 30 minutes; it should be at least 80% of the height of the beef) +8. After 180 minutes of cooking, take out the beef shank, wrap it tightly in plastic wrap, and refrigerate for several hours +9. Take it out, slice it across the grain, and serve. It's recommended to store the rest of the beef shank unsliced in the refrigerator + +## Additional Notes + +- While cooking, watch the water level as it boils. If it drops below 2/3 of the ingredients, add hot water to cover them (check about every 30 minutes). +- Wrapping the beef tightly in plastic wrap and refrigerating it for several hours makes the slices firm so they don't fall apart. +- Poking holes in the surface of the beef with a toothpick or fork breaks up the membrane and helps the flavor soak in. + +### References + +- [Recipe on the Xiachufang app](http://www.xiachufang.com/recipe/106670199/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/soy-braised-pork-ribs.md b/en/dishes/meat_dish/soy-braised-pork-ribs.md new file mode 100644 index 0000000000..59c716a7d7 --- /dev/null +++ b/en/dishes/meat_dish/soy-braised-pork-ribs.md @@ -0,0 +1,57 @@ +# How to Make Soy-Braised Pork Ribs + +Soy-braised pork ribs are soy-red in color, with tender meat, a rich bony aroma, and a thick, savory sauce that's salty with a touch of sweetness—a classic home-style dish. Pork ribs are rich in high-quality protein and calcium for balanced nutrition. It involves making caramel and fairly long braising, which is a bit challenging for beginners, but following the steps you can master it. It takes about 1 hour from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1351 kcal + +## Ingredients and Tools + +* Pork ribs +* Five-spice powder +* Cooking wine +* Cooking oil +* Granulated sugar +* Dark soy sauce +* Light soy sauce +* Oyster sauce +* Bird's eye chili +* Garlic +* Ginger + +## Calculation + +Per portion: + +* Pork ribs 300 g +* Five-spice powder 20 g +* Cooking wine 10 ml +* Cooking oil 30 ml +* Granulated sugar 15 g +* Dark soy sauce 10 ml +* Light soy sauce 10 ml +* Oyster sauce 5 ml +* Bird's eye chili 1 +* Garlic 2 cloves +* Ginger 2 slices + +## Steps + +1. Bring a pot of water to a boil, add the ribs, ginger slices and cooking wine. Once it boils, skim off the white foam with a spoon, and after 2-3 minutes take the ribs out +2. Rinse the ribs in cold water 2-3 times +3. Heat the wok over low heat, add the cooking oil and sugar, and stir gently until the sugar syrup turns yellow +4. Add the ribs and stir-fry for 30 s, then add the light soy sauce, oyster sauce, five-spice powder, garlic and bird's eye chili and stir-fry for 30 s, then add water to cover the ribs +5. Boil over high heat for 30 minutes, add the dark soy sauce for color, and cook for another 10 minutes +6. Plate and serve + +![Soy-braised pork ribs - preview image 1](../../../dishes/meat_dish/酱排骨/1.jpeg) +![Soy-braised pork ribs - preview image 2](../../../dishes/meat_dish/酱排骨/2.jpeg) + +## Additional Notes + +* For more flavor, consider adding doubanjiang, ketchup, etc. +* Adjust the high-heat boiling time to your situation +* While the ribs are cooking, you can add 2-3 eggs to cook together for simple braised eggs + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/spicy-chicken-feet-pot.md b/en/dishes/meat_dish/spicy-chicken-feet-pot.md new file mode 100644 index 0000000000..b07486c139 --- /dev/null +++ b/en/dishes/meat_dish/spicy-chicken-feet-pot.md @@ -0,0 +1,55 @@ +# How to Make Spicy Chicken Feet Pot + +![Spicy chicken feet pot](../../../dishes/meat_dish/香辣鸡爪煲/result2.jpg) + +Spicy and rich with a springy texture, this is a common home-style dish that goes great with rice. Chicken feet are rich in collagen, which helps nourish the skin and strengthen tendons and bones. You need to trim the claws first, and if using whole chicken feet you also need to debone them, which is a little challenging for beginners, but patiently following the steps will get you there. From blanching to slow simmering to the final stir-fry, it takes about 45 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 986 kcal + +## Ingredients and Tools + +- Chicken feet +- Green onion +- Ginger +- Cooking wine +- Bay leaves +- Star anise +- Light soy sauce +- Dark soy sauce +- Garlic +- Bird's eye chili +- Chili powder (optional) +- Oyster sauce +- Five-spice powder +- Salt +- Chicken bouillon powder + +## Calculation + +- Chicken feet 500g (1 jin) +- Bay leaves 3 +- Star anise 3 +- Bird's eye chili 6 +- Minced ginger 10g +- Minced garlic 10g +- Green onion 2 stalks +- Oyster sauce 3g + +## Steps + +1. Cut the claws off the chicken feet. If you bought only the foot pads, just cut them in half. If they're whole chicken feet, debone them. Rinse clean with water. +2. Put the chicken feet in cold water with green onion, ginger and cooking wine and blanch. When the water boils, skim off the foam. +3. Add the bay leaves, star anise, light soy sauce and dark soy sauce, cover, and simmer over low heat for thirty minutes. + ![Simmering chicken feet](../../../dishes/meat_dish/香辣鸡爪煲/result1.jpg) +4. Take out the chicken feet, saving a bowl of the broth. +5. Heat oil in the wok and fry the minced ginger, minced garlic and bird's eye chilies over low heat until fragrant; if you can handle the heat, add some chili powder. Add the light soy sauce, dark soy sauce, oyster sauce, five-spice powder and salt and fry until you smell the savory sauce. +6. Add the chicken feet, season with a little salt, stir-fry for a minute or two, then pour in the broth, stirring as you cook. +7. Add chicken bouillon for savoriness, sprinkle in green onion segments, mix well, and serve. + +Note: if you want to add side vegetables, add them after frying the sauce base and before adding the chicken feet. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/steak.md b/en/dishes/meat_dish/steak.md new file mode 100644 index 0000000000..fbd7ad20cc --- /dev/null +++ b/en/dishes/meat_dish/steak.md @@ -0,0 +1,106 @@ +# How to Make Steak + +![Finished steak](../../../dishes/meat_dish/牛排/牛排.jpg) + +This is a classic Western pan-seared steak: a caramelized crust wrapped around a tender, juicy center, with butter, garlic and herbs for rich flavor. It's rich in high-quality protein, fat and minerals such as iron and zinc. The cooking process is fairly beginner-friendly, but mastering the heat still takes some practice. It takes 15-30 minutes in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 1605 kcal + +## Ingredients and Tools + +- Frying pan (cast iron recommended if you have one) +- Aluminum foil (optional) +- Paper towels (optional) +- Tablespoon +- Steak; see [How to choose different cuts of steak](https://zhuanlan.zhihu.com/p/72352426) +- Olive oil (extra virgin recommended) +- Butter +- Salt (coarse sea salt recommended) +- Ground black pepper (coarse, freshly ground recommended) +- Garlic +- Herbs (optional; rosemary or thyme recommended, preferably fresh sprigs rather than ground herbs) +- Ready-made steak sauce (optional) +- Sides (optional, as you like; asparagus, white button mushrooms, cherry tomatoes and baby potatoes are recommended—choose 1-2) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Steak 450-500g (two steaks) +- Ground black pepper 2g +- Salt 5g +- Garlic 1 bulb (about 25-30g; about 5-10g actually used) +- Olive oil 10-15ml +- Butter 20-25g +- White button mushrooms 5-10 +- Baby potatoes 5-10 (about 20g each) +- Cherry tomatoes 5-10 (about 15g each) +- Thyme 2g (if using fresh thyme sprigs, take 3-6 sprigs about 10cm long) + +## Steps + +### Prep + +1. Take the steak out of the refrigerator to thaw. + + - If the steak is frozen, move it to the refrigerator the night before, and leave it at room temperature for half an hour before cooking. + - **Do not** thaw the steak **in water or by heating it**. + +2. Wash the cherry tomatoes, baby potatoes and mushrooms, cut them in half, and set aside. +3. Peel the garlic, keep 5-8 of the larger cloves, and **crush** them with the back of a knife. Set aside. +4. Preparing the steak + + - For ribeye (see [How to choose different cuts of steak](https://zhuanlan.zhihu.com/p/72352426)), insert kitchen scissors vertically into the connective tissue in the center of the ribeye and make 1-2 snips. This is because the "eye" of the ribeye (this piece of connective tissue) contracts sharply at high temperatures, deforming the steak so it can't heat evenly. + - For sirloin, if you don't like the fat along the edge, you can slowly trim it off with a knife. + - Then wrap the steak in paper towels to absorb all the moisture on it, until lifting the steak off the board leaves no obvious wet mark. + +### Cooking + + Note: this process is for 2-3cm thick steaks cooked medium to medium-well. If you prefer a different doneness, consider increasing or decreasing the searing time in the first half by 20-30%. + +1. Turn the stove on high (see the appendix for an explanation of heat levels), add olive oil to the pan, and heat for 15-30 seconds. +2. Season the steak: sprinkle sea salt and black pepper evenly over the entire surface and rub them in by hand so the salt and pepper grains are pressed into the meat as much as possible. Note that the steak **must go into the pan immediately after seasoning; seasoning in advance is not recommended**. This is because salt on the surface draws moisture out of the beef, which affects cooking and loses flavor. +3. Heat the pan until the oil is at 6/10 to 8/10 heat (see [Oil Temperature Guide](../../tips/advanced/oil-temperature-guide-and-conversion-table.md)), and slowly lay the steaks in the pan, moving away from you. +4. If you're using potatoes as a side, put them in a bowl and microwave for 10 minutes, or boil them for 3-5 minutes. +5. Sear one side for 1.5 minutes (this time is for steaks about 2-3cm thick. If your steak is thinner, consider cutting this to 1 minute. If it's thicker, consider increasing it to 2-2.5 minutes.) +6. Flip and sear for another 1.5 minutes. + + - For sirloin and filet mignon, stand the steak up on its edge with chopsticks or a spatula and sear the sides for about 30 seconds. + +7. Switch the stove to medium heat, then **quickly add** the butter, garlic and thyme in that order. Use the spatula to push the butter around the pan until it has completely melted. Press the garlic under the steak to add flavor. +8. **Tilt the pan on the stove** so all the fat runs to one side. +9. Place the herbs and garlic on top of the steak, and use the tablespoon to scoop up the fat from the pan and keep pouring it over the steak. Continue for 30 seconds, then flip the steak and repeat for another 30 seconds. + + - You can judge the current heat by watching how the fat behaves when poured over the steak. If it bubbles when it hits the steak and the fat hasn't turned dark brown, the temperature is right. + - If your steak wasn't patted dry, was thawed in a way not recommended, or was salted in advance, a lot of water will appear in the pan at this point, and the steak ends up being "boiled", losing flavor. + - If lots of fat bubbles appear on the steak's surface and the fat turns dark brown, the temperature is too high; take the pan off the stove, wait a moment, then continue basting. + +10. Transfer the steak to the board, wrap it in aluminum foil, and wait 5-10 minutes. This step (called resting) lets the steak's own heat keep cooking it and locks in the juices. +11. Put the sides (potatoes, tomatoes, mushrooms) in the pan and fry over medium heat for 5 minutes. +12. Take out the steak and cut it into 1.5cm wide strips; now you can see the doneness of the beef. +13. Take out the sides, plate, and drizzle with the remaining fat from the pan or steak sauce (optional) + +## Additional Notes + +### Heat Control + +Searing steak is the art of controlling heat. Space is limited, so here are just a few simple ways to quantify heat and the heat-related terms used in this guide. For more, see [Oil Temperature Guide](../../tips/advanced/oil-temperature-guide-and-conversion-table.md). + +- For induction cooktops: + - High heat: 1.8kW - 2.2kW. + - Medium heat: 800W - 1.4kW. + - Low heat: 200W - 600W. +- For gas stoves: + - High heat: turn the valve to 70%-90% of maximum flow. + - Medium heat: turn the valve to 40%-60% of maximum flow. + - Low heat: turn the valve to 10%-30% of maximum flow. + +### About Seasoning + +Steak seasoning doesn't have to follow this guide exactly. Generally, garlic, black pepper and butter are essential, but if you don't like the flavor of rosemary, thyme or other mint-family herbs, feel free to try other steak seasonings. There are also many barbecue seasoning salts on the market. I once came across a Chinese-Western fusion approach: frying sliced bird's eye chilies and garlic slices in olive oil and pouring it over the steak at the end as seasoning, which also has a unique flavor. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/steamed-mandarin-fish.md b/en/dishes/meat_dish/steamed-mandarin-fish.md new file mode 100644 index 0000000000..31f9073cc7 --- /dev/null +++ b/en/dishes/meat_dish/steamed-mandarin-fish.md @@ -0,0 +1,55 @@ +# How to Make Steamed Mandarin Fish + +![Finished steamed mandarin fish](../../../dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼成品图.jpg) + +Steamed mandarin fish has delicate, tender meat and a pronounced natural sweetness, a home-style river fish preparation focused on original flavor. Mandarin fish is rich in high-quality protein and various trace elements and is easy to digest. You need to be careful with the fins when preparing it, but the overall steps aren't complicated, and beginners can manage with a bit of care. It takes only about half an hour from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 359 kcal + +## Ingredients and Tools + +- Mandarin fish (Chinese perch) +- Scallion (large, Chinese leek-type) +- Green onion +- Light soy sauce +- Red chili pepper +- Ginger slices +- Cooking oil + +## Calculation + +Per portion (about 2 people): + +- Mandarin fish 500g +- Scallion 1 section +- Green onion 2 stalks +- Light soy sauce 30g +- Red chili pepper 1 +- Ginger 3 slices +- Cooking oil 20ml + +## Steps + +1. **Preparing the ingredients**: + - Cut the mandarin fish open from the belly, remove the gills and innards, scale it, and scrape the slime off the skin with a knife (you can ask a friendly vendor to do this) + - Score the fish, add ginger slices (and a little lard if you have it), and place it on a plate with a chopstick underneath so it heats evenly while steaming + - Slit the scallion open and remove the core, keeping only the outer two layers + - Slit the green onions open and set aside + - Remove the seeds and inner membrane from the red chili and set aside + - Stack the prepared scallion, green onion and chili together, julienne, and soak in water + +2. **Cooking**: + - Add plenty of water to the pot. When the water is hot, put in the fish, cover, and steam over high heat for 8 - 10 minutes. The key to steaming fish, in four words: plenty of steam, strong fire + - While the fish steams, heat oil in another pan until it smokes + - When steaming is done, pour off the steaming liquid, remove the ginger slices, put the julienned aromatics on top, and pour the hot oil over + - Pour on light soy sauce or seasoned soy sauce for fish, and serve + +## Additional Notes + +- **Precautions**: + 1. The dorsal fins of mandarin fish can injure you, so be careful when handling it; it's best to cut them off with scissors + 2. Adjust the steaming time to the size of the fish; the key to steaming fish is lots of water, plenty of steam and strong heat + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/steamed-pork-patty-with-egg.md b/en/dishes/meat_dish/steamed-pork-patty-with-egg.md new file mode 100644 index 0000000000..6f5cc2bc31 --- /dev/null +++ b/en/dishes/meat_dish/steamed-pork-patty-with-egg.md @@ -0,0 +1,37 @@ +# How to Make Steamed Pork Patty with Egg + +Steamed pork patty with egg is a savory, tender traditional home-style dish: the pork patty soaks up the sauce, with an egg nestled in the middle, soft and great with rice. It's rich in high-quality protein and various amino acids, good for restoring energy. It's very simple and very friendly to kitchen beginners, taking only about 20 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 1124 kcal + +## Ingredients and Tools + +- Minced pork +- Eggs +- Cooking wine +- Light soy sauce +- Ground white pepper +- Sesame oil + +## Calculation + +- Minced pork 300g +- Eggs 2 +- Cooking wine 10ml +- Light soy sauce 20ml +- Ground white pepper 5g +- Sesame oil 10-15ml + +## Steps + +1. In a bowl, add the minced pork, cooking wine, light soy sauce, ground white pepper, egg and sesame oil, and mix well. +2. Spread the seasoned pork on a plate, make a hollow in the middle with a spoon, and crack 1 egg into the hollow. +3. Add water to the pot to 1/4 of its height. When the water boils, put the plate in, cover, and steam for 15 minutes. + +## Additional Notes + +- When taking out the steamed pork patty, be careful: the plate is very hot. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/steamed-spare-ribs-with-black-bean-sauce.md b/en/dishes/meat_dish/steamed-spare-ribs-with-black-bean-sauce.md new file mode 100644 index 0000000000..b15896a161 --- /dev/null +++ b/en/dishes/meat_dish/steamed-spare-ribs-with-black-bean-sauce.md @@ -0,0 +1,60 @@ +# How to Make Steamed Spare Ribs with Black Bean Sauce + +This is a popular steamed dim sum dish from Cantonese teahouses, with a rich fermented black bean aroma and tender ribs that slip off the bone. Pork ribs provide high-quality protein and calcium, and fermented black beans add flavor and aid absorption. It requires soaking and rinsing, marinating and controlled steaming, which is a little test for beginners, but the steps are clear and easy to follow. It takes only about 1 hour from prep to plate. The leftover juices are especially delicious mixed with rice or noodles. + +Estimated difficulty: ★★★★ + +Estimated calories: 1513 kcal + +## Ingredients and Tools + +- Pork spare ribs +- Yangjiang fermented black beans (douchi) +- Minced garlic +- Minced ginger +- Light soy sauce +- Dark soy sauce +- Oyster sauce +- Granulated sugar +- Potato starch +- Cooking oil +- Water +- Chopped green onion (optional) +- White sesame seeds (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-4 people. + +Per portion: + +- Pork spare ribs 500 g +- Yangjiang fermented black beans 15 g +- Minced garlic 10 g +- Minced ginger 5 g +- Light soy sauce 15 ml +- Dark soy sauce 3 ml +- Oyster sauce 10 g +- Granulated sugar 5 g +- Potato starch 8 g +- Cooking oil 20 ml (10 ml if you won't pour hot oil over at the end) +- Water 30 ml + +## Steps + +1. Soak the ribs in cold water for 10 minutes to draw out the blood, change the water and repeat 2 times, then pat dry with paper towels +2. Soak the black beans in water for 5 minutes +3. Mix all the ingredients together (using 10 ml of the oil) and marinate for 8-30 minutes +4. Once the water is boiling, steam for 18 minutes +5. Leave covered for another 2 minutes +6. Heat 10 ml of oil in a pan to 180-200 ℃ +7. Sprinkle the chopped green onion and white sesame seeds evenly on top and pour the hot oil over them + +## Additional Notes + +- Chopping the soaked black beans a little gives more flavor +- Adjust the steaming time to the size of the ribs; they're done when a chopstick easily pokes into the cartilage +- Traditional black bean spare ribs don't have the toppings or hot oil +- The leftover juices can be mixed with rice or noodles + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/steamed-white-eel-with-black-bean-sauce.md b/en/dishes/meat_dish/steamed-white-eel-with-black-bean-sauce.md new file mode 100644 index 0000000000..d76fb14c29 --- /dev/null +++ b/en/dishes/meat_dish/steamed-white-eel-with-black-bean-sauce.md @@ -0,0 +1,88 @@ +# How to Make Steamed White Eel with Black Bean Sauce + +![Finished steamed white eel with black bean sauce](../../../dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.jpeg) + +Steamed white eel with black bean sauce is a classic Cantonese steamed dish: the savory aroma of fermented black beans and garlic soaks into the fish, which is tender, smooth and delicious. White eel is rich in high-quality protein and various unsaturated fatty acids and is nourishing. The steps are clear, but handling raw fish and getting the timing right is a bit challenging, so it suits cooks with some basics. It takes about 30 minutes from prep to table. + +Estimated difficulty: ★★★ + +Estimated calories: 472 kcal + +## Ingredients and Tools + +- White eel (Japanese eel) +- Fermented black beans (douchi) +- Garlic +- Ginger +- Green onion +- Light soy sauce +- Dark soy sauce +- Sugar +- Sesame oil +- Potato starch (optional) +- Red chili pepper (optional, for garnish) + +### Tools + +- Steamer or electric steam oven +- Heat-resistant plate (suitable for steaming) +- Knife and cutting board +- Small bowl (for mixing the sauce) + +## Calculation + +One serving + +Per portion: + +- White eel 250g (about one small eel, gutted and cut into pieces) +- Fermented black beans 1 tablespoon +- Garlic 2 cloves (minced) +- Ginger 3 slices (julienned) +- Green onion 1 stalk (cut into segments or julienned) +- Light soy sauce 1.5 tablespoons +- Dark soy sauce 0.5 teaspoon +- Sugar 0.5 teaspoon +- Sesame oil 0.5 teaspoon +- Potato starch 1 teaspoon (optional, for marinating) +- Water 1 tablespoon (for the sauce) +- Red chili pepper 10g (julienned, for garnish) + +## Steps + +1. **Checking and cleaning the eel**: + - When buying, ask the fishmonger to gut it, scrape off the slime and cut it into pieces about 5 cm long. + - At home, check the eel and rinse it clean, making sure no slime or debris remains. + - Optional: rub the eel pieces gently with 3g of salt and 1 teaspoon of starch, marinate for 5 minutes, then rinse clean; this removes fishiness and makes it more tender and smooth. + +2. **Making the sauce**: + - In a small bowl, mix 1 tablespoon of black beans, 2 cloves of minced garlic, 1.5 tablespoons of light soy sauce, 0.5 teaspoon of dark soy sauce, 0.5 teaspoon of sugar, 0.5 teaspoon of sesame oil and 1 tablespoon of water, and stir well. + - If you like a richer black bean sauce, add another 0.5 tablespoon of black beans. + +3. **Arranging**: + - Lay the cut eel pieces flat on the heat-resistant plate, overlapping as little as possible. + - Sprinkle the ginger shreds evenly over the eel. + - Pour the sauce evenly over the eel. + +4. **Steaming**: + - Add water (500ml) to the steamer or electric steam oven and bring to a boil. + - Put the plate of eel in the steamer and cover. + - Steam over medium-high heat for about 8-10 minutes (adjust for the size of the eel pieces), until the eel is cooked through but not overcooked (the meat turns white with no blood). + +5. **Garnishing and serving**: + - When done, take it out and sprinkle with green onion shreds and red chili shreds (optional) as garnish. + - You can drizzle with hot sesame oil to boost the aroma. + - Serve hot with white rice. + +## Additional Notes + +- **Precautions**: + - Make sure the eel is fresh; buy live fish for more tender meat. + - You can ask the fishmonger to cut the pieces to a specific length (about 5 cm is ideal) for easier steaming and eating. + - Don't steam too long, or the eel will become tough. + +- **Variations**: + - Add chili or XO sauce for extra heat and depth. + - For an even softer texture, add rice wine when marinating. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/stir-fried-chicken-livers.md b/en/dishes/meat_dish/stir-fried-chicken-livers.md new file mode 100644 index 0000000000..713ee0046b --- /dev/null +++ b/en/dishes/meat_dish/stir-fried-chicken-livers.md @@ -0,0 +1,74 @@ +# How to Make Stir-fried Chicken Livers + +![Stir-fried chicken livers](../../../dishes/meat_dish/小炒鸡肝/成品.jpg) + +This chicken liver stir-fry has a strong garlic aroma and a tender texture with a little toasty cumin, a home-style stir-fry. Chicken liver is rich in iron, vitamin A and high-quality protein, which help nourish the blood and support eyesight. You need to master blanching to remove the off-flavors, which is a little challenging for beginners. It takes about forty minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 760 kcal + +## Ingredients and Tools + +- Raw chicken livers +- Garlic sprouts (the green shoots of young garlic plants; called "green garlic" in some places, just to clarify.) +- Scallion (large, Chinese leek-type), ginger, cooking wine +- Salt, chicken bouillon powder (MSG), five-spice powder (thirteen-spice), ground pepper +- Barbecue seasoning or ground cumin (optional) +- Sesame seeds (optional) +- Cooking oil + +## Calculation + +Before cooking, decide how many portions to make. +One portion is just enough for 2 people. + +Per portion: + +- Raw chicken livers 5 (about 800g) +- Garlic sprouts (about 200g; add more if you like them) +- Scallion 150g (split into two: 100g cut into segments, 50g sliced) +- Ginger 120g (split into two: 70g sliced, 50g diced) +- Cooking wine 30ml +- Salt 5g +- Chicken bouillon powder 5g (or MSG) +- Five-spice powder 5g (or thirteen-spice) +- Ground pepper 5g +- Barbecue seasoning or ground cumin 10g (optional) +- Sesame seeds 5g (optional) +- Cooking oil 30ml + +## Steps + +1. Rinse the chicken livers and set aside +2. Wash the garlic sprouts, cut into segments, and set aside +3. Wash the scallion; cut 100g into segments and slice 50g. Set aside +4. Wash the ginger; slice 70g and dice 50g. Set aside +5. Part one: blanching + + - Put the cleaned livers in a pot, add cold water to cover, and add the 100g of scallion segments, 70g of ginger slices and 30ml of cooking wine + - Turn on high heat. When the water boils, turn to medium heat, skim off the foam, and **wait 5-10 minutes** + - Turn off the heat, take out the livers, rinse in cold water and clean thoroughly + - Once clean, slice them and set aside + +6. Part two: stir-frying + + - Turn on medium heat. Add 30ml of cooking oil to the wok and wait 10 seconds to let it heat up + - Add the 50g of sliced scallion and 50g of diced ginger and stir-fry until fragrant + - Once fragrant, add the sliced livers and stir-fry until slightly browned + - Add the garlic sprouts, stir-fry for 30 seconds, and once just cooked, turn to low heat + - Add the seasonings + - Salt 5g + - Chicken bouillon powder (MSG) 5g + - Five-spice powder (thirteen-spice) 5g + - Ground pepper 5g + - Barbecue seasoning or ground cumin 10g (optional) + - Turn to high heat, stir-fry quickly for 30 seconds so nothing burns, then turn off the heat + - Transfer to a plate. You can sprinkle 5g of sesame seeds on top as decoration; if you don't like them or don't have any, leave them out. + +## Additional Notes + +- When blanching, watch the water level as it boils and don't let it boil over, to avoid danger. +- After blanching, rinse the livers in cold water—ice water is even better—for a better texture. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/stuffed-green-peppers.md b/en/dishes/meat_dish/stuffed-green-peppers.md new file mode 100644 index 0000000000..2c52f85fca --- /dev/null +++ b/en/dishes/meat_dish/stuffed-green-peppers.md @@ -0,0 +1,106 @@ +# How to Make Stuffed Green Peppers + +![Finished stuffed green peppers](../../../dishes/meat_dish/青椒酿/成品.jpeg) +![Fried until blistered like tiger skin](../../../dishes/meat_dish/青椒酿/煎至虎皮状.jpeg) + +This classic Guangxi home-style dish wraps seasoned meat filling or shrimp paste in green peppers, fries them until the skin wrinkles into a "tiger skin", then braises them in sauce. The fresh aroma of the peppers blends with the savory filling, salty and slightly spicy, very good with rice. Pork and shrimp provide high-quality protein, and green peppers are rich in vitamin C for balanced nutrition. Stuffing takes a little patience, but the overall process is clear; following the steps, it's usually done in 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 1403 kcal + +## Ingredients and Tools + +- Green peppers (6-8; choose straight, thick-fleshed ones, not bell peppers) +- Pork (250g; front shoulder with a 3:7 fat-to-lean ratio is best) +- Green onion (2 stalks) +- Ginger (1 small piece) +- Light soy sauce +- Dark soy sauce +- Salt +- Cooking oil +- Starch (optional, for coating the inside of the peppers to help the filling stick and for thickening the sauce) +- Garlic (optional, 3-4 cloves) +- Oyster sauce (optional) +- Cooking wine (optional) +- Egg (optional) +- Ground white pepper (optional) +- White sugar (optional) + +## Calculation + +Per portion: + +- Green peppers 8 (about 400g; choose straight, thick-fleshed long peppers) +- Pork filling 250g (3:7 fat to lean) +- Green onion 2 stalks (about 30g) +- Ginger 1 small piece (about 10g) +- Light soy sauce 30ml (15ml for the filling, 15ml for the sauce) +- Dark soy sauce 5ml +- Salt 3g +- Cooking oil 30ml +- Starch 10g (optional; 5g for coating the inside of the peppers, 5g for the thickening slurry) +- Garlic 4 cloves (optional, about 15g) +- Oyster sauce 10ml (optional) +- Cooking wine 10ml (optional) +- Egg 1 (optional) +- Ground white pepper 2g (optional) +- White sugar 5g (optional) + +## Steps + +### Preparing the Filling + +1. Rinse the pork and mince it (or use a meat grinder), mince the ginger, and chop the green onion +2. Add the minced ginger, chopped green onion, 15ml of light soy sauce, 5ml of dark soy sauce and 3g of salt to the pork and mix well +3. Optionally add: 10ml of cooking wine, 10ml of oyster sauce, 1 egg, 5g of starch, 2g of ground white pepper, 5g of sugar +4. Stir the filling in one direction until sticky and cohesive, and marinate for 10 minutes + +### Preparing the Peppers + +1. Wash the peppers and remove the stems. Carefully scoop out the seeds and white pith with chopsticks, keeping the peppers whole +2. Optionally sprinkle about 5g of dry starch inside the peppers and shake to coat evenly; this helps the filling stick + +### Stuffing + +1. Stuff the marinated filling into the peppers with chopsticks or a piping bag, filling them as much as possible but not too tightly, so they don't split +2. Set aside once all are stuffed + +### Mixing the Sauce + +1. In a bowl, add 15ml of light soy sauce, 5ml of dark soy sauce and 100ml of water, and stir well +2. Optionally add 5g of starch to make the sauce thicker + +### Frying and Braising + +1. Heat the wok, add 30ml of cooking oil, and when the oil reaches 5/10 to 6/10 heat, add the stuffed peppers (meat side down first) +2. Fry slowly over medium-low heat, turning so all sides of the peppers wrinkle and blister like tiger skin, then take them out +3. Leave some oil in the wok, and optionally fry minced garlic until fragrant +4. Pour in the prepared sauce, bring to a boil, then add the fried peppers +5. Turn to medium-low heat, cover and braise for 5-8 minutes, until the sauce thickens and the peppers soften +6. Remove the lid and reduce over high heat until the sauce is glossy and coats the peppers, then plate + +### Shrimp Paste Fork Version + +![Shrimp paste stuffed green peppers](../../../dishes/meat_dish/青椒酿/虾滑青椒酿.jpeg) + +Shrimp paste-stuffed green peppers are also common in Guangxi—an orthodox way to eat them, not a heretical hack~ + +1. Devein 250g of shrimp and smash into a paste with the back of a knife (keep some chunkiness for better texture; or just buy ready-made shrimp paste in the triangular piping-bag packs and squeeze it straight in) +2. Season the shrimp paste: 5g of minced ginger, 2g of salt, 5g of starch, 10ml of light soy sauce +3. Optionally add: 5ml of cooking wine, 1g of ground white pepper, half an egg white +4. Stir in one direction until the shrimp paste is cohesive, and marinate for 10 minutes +5. The stuffing, frying and braising steps are the same as the pork version +6. Shrimp paste cooks quickly, so you can shorten the braising time to 4-5 minutes + +## Additional Notes + +- Straight peppers are easier to stuff than curved ones, and thick-fleshed long peppers taste better than thin-skinned ones +- Stirring the filling in one direction makes it cohesive and springier +- Coating the inside of the peppers with dry starch is the key to keeping the filling from falling out while frying +- Frying until blistered like tiger skin is the source of the flavor—don't skip it +- Adjust the sauce to your taste; for more heat, add Guilin chili sauce +- Shrimp paste and pork filling can be mixed in any ratio: shrimp adds sweetness, pork adds rich fattiness +- The sauce is excellent over rice, so don't reduce it too much + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/stuffed-river-snails.md b/en/dishes/meat_dish/stuffed-river-snails.md new file mode 100644 index 0000000000..51ea97e418 --- /dev/null +++ b/en/dishes/meat_dish/stuffed-river-snails.md @@ -0,0 +1,108 @@ +# How to Make Stuffed River Snails + +![Finished stuffed river snails](../../../dishes/meat_dish/田螺酿/成品.jpeg) +![Finished stuffed river snails 2](../../../dishes/meat_dish/田螺酿/成品2.png) + +Stuffed river snails (tianluo niang) are the first of Yangshuo's "eighteen stuffed dishes": the snail meat is chewy and firm, the pork tender and smooth, with the fresh aroma of perilla and mint. It was featured in *A Bite of China 2*. It's rich in protein and various trace elements, and the snail meat and pork complement each other nutritionally. There are quite a few steps, which is a challenge for beginners, and the snails need half a day to purge sand in advance. The actual cooking takes about 40 minutes, a great project for the whole family on a holiday. + +Estimated difficulty: ★★★★ + +Estimated calories: 533 kcal + +## Ingredients and Tools + +- Large river snails (ping-pong ball size, about 20-25; buy them in the morning and let them purge sand all afternoon) +- Pork (250g; front shoulder with a 3:7 fat-to-lean ratio is best) +- Fresh mint leaves (a small handful—the finishing touch) +- Perilla leaves (a small handful—a perfect match for snails) +- Ginger (1 small piece) +- Green onion (2 stalks) +- Guilin Sanhua liquor +- Light soy sauce +- Salt +- Cooking oil +- Sour bamboo shoots (optional, 50g) +- Garlic (optional, 4-5 cloves) +- Dried chili peppers (optional, 3-4) +- Oyster sauce (optional) +- Starch (optional) +- Ground white pepper (optional) + +## Calculation + +Per portion (2-3 people): + +- Large river snails 20 (about 1000g) +- Pork 250g +- Fresh mint leaves 10g +- Perilla leaves 10g +- Ginger 1 small piece (about 15g) +- Green onion 2 stalks (about 30g) +- Guilin Sanhua liquor 15ml +- Light soy sauce 30ml (15ml for the filling, 15ml for the braising liquid) +- Salt 5g +- Cooking oil 30ml +- Sour bamboo shoots 50g (optional) +- Garlic 5 cloves (optional, about 20g) +- Dried chili peppers 4 (optional) +- Oyster sauce 10ml (optional) +- Starch 10g (optional) +- Ground white pepper 2g (optional) + +## Steps + +### Purging Sand (Half a Day Ahead) + +1. Buy the snails in the morning, put them in a basin of clean water, and let them purge sand all afternoon +2. A few drops of sesame oil (or wasabi~) in the water speeds up purging + +### Preparing the Snails + +![River snails](../../../dishes/meat_dish/田螺酿/田螺.png) + +1. Scrub the snail shells clean with a brush (this can take a while) +2. Use pliers or a cleaver to cut off the tail end of each snail (about 1/3 to half) +3. Boil a large pot of water, and once boiling, blanch the snails for 1-2 minutes (not too long, or the meat will toughen) +4. Take them out and use a toothpick to pick out the meat, removing the operculum (lid) and the black gut +5. Rinse the shells clean, shake dry, and set aside + +### Making the Filling + +1. Rub the snail meat with salt to clean it, then chop into small pieces (not into a paste—keeping it chunky gives it chew) +2. Mince the pork +3. Chop the mint and perilla leaves, mince the ginger, and chop the green onion + +![Perilla leaves](../../../dishes/meat_dish/田螺酿/紫苏叶.png) +![Mint leaves](../../../dishes/meat_dish/田螺酿/薄荷叶.png) + +4. Put the chopped snail meat, minced pork, chopped mint, chopped perilla, minced ginger and chopped green onion in a bowl +5. Add 15ml of Sanhua liquor, 15ml of light soy sauce and 3g of salt +6. Optionally add: 10ml of oyster sauce, 2g of ground white pepper, 10g of starch +7. Stir in one direction until the filling is sticky and cohesive +8. To save effort, you can put everything above straight into a meat grinder. + +### Stuffing + +1. Use chopsticks to stuff the filling into the snail shells, packing them as full and tight as possible without cracking the shells +2. Stuff all the snails in turn + +### Braising + +1. Heat the wok, add 30ml of cooking oil, and optionally fry the sour bamboo shoots and dried chilies until fragrant +2. Pour in about 300ml of water or stock, add 15ml of light soy sauce and 2g of salt, and bring to a boil over high heat +3. Put the stuffed snails in the wok, cover, and braise over medium-low heat for 10 minutes +4. Don't stir often while braising; wait until the filling is 60-70% cooked and set before turning gently +5. Remove the lid, add the remaining fresh mint and perilla leaves, and braise for another 2-3 minutes +6. Reduce the sauce over high heat until thick, and serve + +## Additional Notes + +- How to eat: first suck the broth out of the shell, then pick out the filling with a toothpick or suck it out hard—"lips on the shell, suck hard" +- The best ratio of snail meat to pork is 1:1 +- Mint is the essence of this dish, and perilla with snails is a perfect match; you need at least one of the two +- If you don't have Sanhua liquor, use cooking wine instead, but the flavor will suffer +- Keep the blanching time short; too long and the snail meat gets tough and hard +- Pairing it with ice-cold Liquan beer is the standard local way to eat it in Yangshuo +- Reference: [Yangshuo stuffed river snails - Baidu Baike](https://baike.baidu.com/item/%E9%98%B3%E6%9C%94%E7%94%B0%E8%9E%BA%E9%85%BF/3035090) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/stuffed-winter-melon-rolls.md b/en/dishes/meat_dish/stuffed-winter-melon-rolls.md new file mode 100644 index 0000000000..bbd3ce5ea1 --- /dev/null +++ b/en/dishes/meat_dish/stuffed-winter-melon-rolls.md @@ -0,0 +1,74 @@ +# How to Make Stuffed Winter Melon Rolls + +![Finished stuffed winter melon rolls](../../../dishes/meat_dish/冬瓜酿肉/冬瓜酿肉成品.jpg) + +Stuffed winter melon is a home-style steamed dish pairing meat and vegetable. It's fresh, tender and silky, the savory pork filling blending with the light sweetness of winter melon, refreshing and not greasy. Minced pork provides high-quality protein and essential amino acids, and winter melon helps clear heat, promote urination and hydrate. It's simple; even beginners can handle it with a little practice rolling the meat. It takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 578 kcal + +## Ingredients and Tools + +- Winter melon +- Minced pork +- Egg +- Green onion +- Minced scallion and ginger +- Ground pepper +- Light soy sauce +- Starch + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Minced pork 300g +- Egg 1 (optional; people not used to it may find it a bit eggy-smelling) +- Winter melon 200g +- Chopped green onion (one stalk, about 20g) +- Ground pepper 5g +- Light soy sauce 10ml +- Starch 5g +- Starch slurry 25g (25g starch, 50ml water) +- Minced scallion and ginger (3-4 slices of ginger, about 30g; just use the white part of the green onion above) +- Salt 20g + +## Steps + +1. Peel the winter melon and cut into slices 25cm long and 3cm thick + +![Winter melon shape](../../../dishes/meat_dish/冬瓜酿肉/冬瓜形状.jpg) + +2. Put the cut winter melon in a bowl, add 15g of salt, rub it evenly over the melon, and let it sit for 10 minutes +3. While the melon sits, put the minced pork in another bowl with the minced scallion and ginger, 5g of salt, 5g of starch, ground pepper and light soy sauce +4. Stir the pork mixture clockwise with chopsticks until the ingredients no longer show obvious color contrast (about 2 minutes) +5. Rinse the salted winter melon (it will have softened) three times with water + +![Salted winter melon](../../../dishes/meat_dish/冬瓜酿肉/腌制好的冬瓜.jpg) + +6. Take 1 slice of winter melon, roll it up, and stuff the meat inside + +![Rolling the meat](../../../dishes/meat_dish/冬瓜酿肉/卷肉.jpg) + +7. Place the rolls on a plate, arranged around the edge + +![Stuffed winter melon rolls - preview image 5](../../../dishes/meat_dish/冬瓜酿肉/摆盘.jpg) + +8. Crack 1 egg into the circle in the middle + +![Cracking the egg](../../../dishes/meat_dish/冬瓜酿肉/打鸡蛋.jpg) + +9. Put the plate in an ordinary wok once the water is boiling, cover with the lid, and steam for 15 minutes +10. Remove the lid and take out the stuffed winter melon +11. Pour the liquid from the plate into the wok, add the starch slurry and 50ml of water, and bring to a boil +12. Pour it over the stuffed winter melon rolls + +## Additional Notes + +- When taking out the stuffed winter melon, be careful: the plate is very hot. +- Reference: [Bilibili video](https://www.bilibili.com/video/BV1oF411F7wD?spm_id_from=333.337.search-card.all.click&vd_source=9f568660d497311d3f945e5dce319705) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/sweet-and-sour-pork-ribs.md b/en/dishes/meat_dish/sweet-and-sour-pork-ribs.md new file mode 100644 index 0000000000..c13cf6674a --- /dev/null +++ b/en/dishes/meat_dish/sweet-and-sour-pork-ribs.md @@ -0,0 +1,61 @@ +# How to Make Sweet and Sour Pork Ribs + +Sweet and sour pork ribs are a traditional dish that's sweet, tangy, crispy outside and tender inside, and very popular. Pork ribs are rich in high-quality protein and calcium and are quite nourishing. This dish involves several steps—blanching, deep-frying, making caramel and reducing the sauce—with some demands on heat and seasoning, so it's not especially suited to beginners, but following the optimized process gives a high success rate. It takes about 45 minutes. + +![Sweet and sour pork ribs - preview image 1](../../../dishes/meat_dish/糖醋排骨/1.jpeg) +![Sweet and sour pork ribs - preview image 2](../../../dishes/meat_dish/糖醋排骨/2.jpeg) + +Estimated difficulty: ★★★★ + +Estimated calories: 1022 kcal + +## Ingredients and Tools + +- Pork ribs +- Granulated sugar +- Cooking oil +- Light soy sauce +- Oyster sauce +- Dark soy sauce +- Chicken bouillon powder +- Ginger slices +- Sesame seeds +- Ketchup +- Zhenjiang black vinegar +- Five-spice powder + +## Calculation + +Per portion: + +- Pork ribs 300 g +- Granulated sugar 30 g +- Cooking oil 300–350 ml (adjust to the size of your wok; for deep-frying, enough to cover 2/3 of the ribs) +- Light soy sauce 5 ml +- Oyster sauce 5 ml +- Dark soy sauce 5 ml +- Chicken bouillon powder 2 g +- Ginger 2 slices +- Sesame seeds 2 g +- Ketchup 10 g +- Black vinegar 5 ml +- Five-spice powder 0.5 g + +## Steps + +1. Put the ribs and ginger slices in cold water and heat on high until the water boils and lots of foam appears, then turn to medium heat. While it keeps boiling, turn to low heat and blanch for 2–3 minutes, then remove and set aside. +2. Rinse the ribs repeatedly with boiling water 2–3 times to make sure all the blood foam is removed. +3. Pour enough cooking oil into the wok for deep-frying (depending on the size of the wok; about 300 ml is recommended for a typical household). When the oil reaches about 170°C, add the ribs and fry for 3–5 minutes until the surface is lightly golden, then remove and drain. +4. In a clean wok over low heat, heat 50 ml of hot water, add 30 g of sugar, and stir gently until the sugar has completely dissolved and turned slightly pale yellow. The key here is to watch the sugar dissolving; don't rely too much on color changes. +5. Add the fried ribs to the wok with the sugar syrup and stir-fry quickly for 30 seconds, then add 5 ml of black vinegar, 5 ml of light soy sauce, 5 ml of oyster sauce, 2 g of chicken bouillon, 10 g of ketchup and 0.5 g of five-spice powder in order, stir-fry for another 30 seconds so the seasonings evenly coat the ribs, then add boiling water to just cover the ribs. +6. Bring the liquid to a boil over high heat, add 5 ml of dark soy sauce for color, and quickly reduce the sauce. If the rib pieces are large, you can turn to low heat and braise for 5–10 minutes so they absorb more flavor. Don't stew over medium heat for 20 minutes, as that ruins the texture. +7. Plate, sprinkle with 2 g of sesame seeds, and enjoy. + +## Additional Notes + +- When frying the ribs, you can lightly dust them with a little dry starch for extra crispness. +- Pay attention to heat changes when blanching: put the ribs in cold water, use high heat until the water boils and foams, then turn to medium, then to low to blanch. Rinse with boiling water afterward to avoid a big temperature difference making the meat tough. +- The key in step 4 is to make sure the sugar has completely dissolved; don't rely too much on the color. +- When reducing the sauce, stir-fry quickly so the ribs are evenly coated; avoid long simmering, which ruins the texture. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/sweet-and-sour-pork-tenderloin.md b/en/dishes/meat_dish/sweet-and-sour-pork-tenderloin.md new file mode 100644 index 0000000000..bd78d89fd2 --- /dev/null +++ b/en/dishes/meat_dish/sweet-and-sour-pork-tenderloin.md @@ -0,0 +1,55 @@ +# How to Make Sweet and Sour Pork Tenderloin + +Sweet and sour pork tenderloin (tangcu liji) is rich, sweet and tangy, crispy outside and tender inside, a widely loved home-style flavor found in many regional cuisines. Pork tenderloin provides high-quality protein, but the batter, deep-frying and sweet and sour sauce make it fairly high in calories overall. You need to master marinating, double-frying and the heat for the sauce, which is a bit challenging for beginners; prep everything in advance and do it all in one go. It takes about 45 minutes to 1 hour from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1573 kcal + +## Ingredients and Tools + +- Pork tenderloin +- Vinegar +- White sugar +- Starch +- Egg +- Light soy sauce +- Cooking wine +- Oyster sauce +- Ketchup +- Ground white pepper +- Salt + +## Calculation + +Per portion: + +- Pork tenderloin 500g +- Vinegar 10g +- White sugar 30g +- Starch 50g +- Egg 50g +- Light soy sauce 10ml +- Cooking wine 20g +- Oyster sauce 10g +- Ketchup 30ml +- Ground white pepper 5g +- Salt 10g + +## Steps + +1. Marinate the pork: cut the tenderloin into thick slices and pound with the back of a knife to loosen the meat. Cut into strips about as thick as a finger, add the cooking wine, light soy sauce, oyster sauce, salt, ground white pepper and one egg, mix with your hands, and marinate for at least 20 minutes. +2. Make the sauce: ketchup + 10g of vinegar + 30g of sugar + 150ml of water, stirred until the sugar dissolves. Set aside. +3. Coat: coat all the pieces first before frying, so you won't be scrambling while frying. Put the starch in a large bowl and coat every strip of pork thoroughly. +4. Fry: add the tenderloin when the oil is at 160 degrees Celsius. You can test with a dry chopstick in the oil; when small bubbles form around it, the oil is ready. +5. Fry until the surface is lightly golden, then remove, using medium heat throughout. Then wait for the oil to reach 200 degrees Celsius and fry the tenderloin again for just 40 seconds; the coating will become very crispy. Remove immediately. +6. Sauce: in another wok, add a little oil, pour in the prepared sauce, cook until it bubbles, add the fried tenderloin and toss so every strip is coated in sauce. +7. Toss the fried tenderloin in the sauce, turn off the heat, and serve. + +## Additional Notes + +- Fry the tenderloin a few times and watch the heat, or you won't get the crispy-outside, tender-inside result! +- [Xiachufang](https://www.xiachufang.com/recipe/104483435/) +- [Baidu Baike](https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/sweet-and-spicy-air-fryer-whole-wings.md b/en/dishes/meat_dish/sweet-and-spicy-air-fryer-whole-wings.md new file mode 100644 index 0000000000..4506c52b29 --- /dev/null +++ b/en/dishes/meat_dish/sweet-and-spicy-air-fryer-whole-wings.md @@ -0,0 +1,66 @@ +# How to Make Sweet and Spicy Air Fryer Whole Wings + +These sweet and spicy whole wings are cooked in an air fryer, with slightly charred skin and juicy meat, and a popular sweet-with-a-kick flavor. Chicken is rich in high-quality protein, and air frying instead of deep frying greatly reduces the fat, making it lighter to eat. The process is clear and straightforward—just marinate in advance and flip once halfway—so it's fairly beginner-friendly. It takes about 3 hours from prep to plate, but most of that is marinating time; the actual work isn't much. + +Estimated difficulty: ★★★ + +Estimated calories: 775 kcal + +## Ingredients and Tools + +- Air fryer +- Whole chicken wings +- Light soy sauce +- Dark soy sauce +- Garlic powder +- Ground pepper +- Sugar +- Sweet paprika +- Chili powder +- Oyster sauce +- Water +- Oil +- Aluminum foil pan +- Plastic wrap + +## Calculation + +One portion is a meal for one person; scale proportionally for more people. + +One portion: + +- Whole chicken wings 4 +- Light soy sauce 45ml +- Dark soy sauce 15ml +- Garlic powder 10g +- Ground pepper 5g +- Sugar 10g +- Sweet paprika 10g +- Chili powder 5g +- Oyster sauce 15ml +- Water 20ml +- Oil 10ml + +## Steps + +1. Take out 4 fresh whole chicken wings and make a cut through the skin between the two bones of the midjoint with a knife, one cut on each side +2. Put the 4 wings in a bowl and add 45ml of light soy sauce, 15ml of dark soy sauce, 10g of garlic powder, 5g of ground pepper, 10g of sugar, 10g of sweet paprika, 5g of chili powder, 15ml of oyster sauce, 20ml of water and 10ml of oil +3. Use a spoon to spread the sauce evenly over the wings, especially into the cuts in the midjoints; this takes about 3 minutes +4. Cover the bowl of marinating wings with plastic wrap and let it rest in the refrigerator for 120 minutes +5. Take out the wings, put the 4 wings in the foil pan, and pour the remaining sauce from the bowl evenly over them +6. Put the foil pan in the air fryer basket and roast at 200 degrees Celsius for 25 minutes +7. Open the air fryer, carefully take out the foil pan, and flip the wings +8. Roast at 200 degrees Celsius for another 25 minutes +9. Take them out and enjoy + +## Additional Notes + +- The wings in this example are mildly spicy. For more heat, increase the chili powder, but not above 30g +- "Whole chicken wings" means wings that include the tip, midjoint and drumette +- These come out slightly charred. If you don't like a dark brown look, don't pour the leftover sauce into the foil pan, and roast only 20 minutes per side +- Judge the actual results based on your air fryer's power +- Sweet paprika adds color and flavor; it isn't spicy on its own +- You can control the marinating time freely; between 60 and 180 minutes is recommended +- The foil pan is very hot right out of the air fryer; pick it up with tongs or use something heat-insulating like a damp cloth + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/taiwanese-braised-pork-rice.md b/en/dishes/meat_dish/taiwanese-braised-pork-rice.md new file mode 100644 index 0000000000..0bdbd773e0 --- /dev/null +++ b/en/dishes/meat_dish/taiwanese-braised-pork-rice.md @@ -0,0 +1,77 @@ +# How to Make Taiwanese Braised Pork Rice + +Taiwanese braised pork rice (lu rou fan) is a fragrant Taiwanese home-style dish: tender, well-seasoned strips of pork in a glossy amber sauce, poured over hot rice for a mouthful of rich flavor. It's rich in high-quality protein, collagen and carbohydrates for a quick energy boost. It's very beginner-friendly: just prep the ingredients and manage the heat. The whole process takes about 1.5 hours, of which only half an hour is hands-on; the rest is slow simmering on low heat. + +Estimated difficulty: ★★★ + +Estimated calories: 1495 kcal + +## Ingredients and Tools + +- Shallots +- Skin-on pork belly (ground pork can be used instead) +- Eggs (optional) +- Cooking oil +- Light soy sauce +- Rice wine (cooking wine can be used instead) +- Garlic +- Bay leaves +- Star anise +- Rock sugar +- Ground white pepper +- Five-spice powder (optional) +- Cooked rice + +## Calculation + +Before cooking, decide how many portions to make. The amounts below are roughly for 2~3 people. + +- Shallots 25 g +- Skin-on pork belly 500g +- Eggs 4 (change the number of eggs as you like) +- Cooking oil 15 ml +- Light soy sauce 75 ml +- Rice wine 10 + 25 ml +- Garlic 25 g +- Bay leaves 2 +- Star anise 1 +- Rock sugar 20 g +- Ground white pepper 6 g +- Five-spice powder 6 g +- Cooked rice (according to appetite) + +## Steps + +1. Cut the skin-on pork belly into thin strips $0.7cm (length) \times 0.7cm (width) \times 2.5cm (height)$ + +![Example pork strips](../../../dishes/meat_dish/台式卤肉饭/1.jpg) + +2. Mince the shallots and garlic and set aside +3. Hard-boil the eggs, peel them, and make cuts in the whites with a knife (so they absorb flavor). Set aside. +4. Heat the wok on **high heat** and add 15 ml of cooking oil, just enough to coat the bottom. + + - The oil keeps the pork belly from sticking when it first goes in. Wait 5s for the oil to heat up a little. + +5. Add the pork strips and stir-fry until the meat turns slightly white, then drizzle 10ml of rice wine around the edge of the wok. Keep stir-frying until the pork belly stops releasing fat. +6. Add the minced shallots to the wok and stir-fry for 1 minute to bring out the fried shallot aroma. +7. Add the minced garlic to the wok and stir-fry for 30 seconds. +8. Push the pork to the side, add the rock sugar and heat until it melts, bubbles and turns into caramel, then toss the pork in it so the caramel coats it evenly. +9. Add the light soy sauce and stir-fry until fragrant. +10. Splash in 25 ml of rice wine, add water to cover the pork, add the ground white pepper, five-spice powder, star anise, bay leaves and boiled eggs. Once boiling, turn to low heat and braise for 1 hour. + + - Note: different soy sauces vary in saltiness, so be sure to taste while braising. If it's too sweet, add soy sauce; if too salty, add a little sugar or water to adjust. + - While simmering on low heat, stir and check every 15 minutes to prevent sticking. + - If it gets too dry, add 100ml of water and keep simmering. + +11. After 1 hour, turn to high heat and reduce the sauce until thick and a glossy amber color. Done. +12. When the braising is done, serve a bowl of rice, pour the tender braised pork over the rice, add a braised egg, and enjoy. + +## Additional Notes + +- For cutting the pork belly into strips, the definition is: place the pork belly skin side up on the table. The plane of the skin is the plane formed by length and width; perpendicular to it is height. The final strips should be thin strips with alternating fat and lean. (Note: the strips must be thin, i.e. small in length and width. Thin strips braise into tender, melting pieces more easily.) +- Tips for cutting pork belly into strips: + - If the pork belly is **not frozen**, put it in the **freezer for 30 minutes** before cutting. + - If it's **frozen pork belly**, leave it at **room temperature** for **30 minutes** before cutting. + - When cutting, use light pressure and quickly saw the blade against the meat; this makes it easier to cut and preserves the layered fat-and-lean structure of the pork belly. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/tiger-skin-pork-knuckle.md b/en/dishes/meat_dish/tiger-skin-pork-knuckle.md new file mode 100644 index 0000000000..08698d7abd --- /dev/null +++ b/en/dishes/meat_dish/tiger-skin-pork-knuckle.md @@ -0,0 +1,110 @@ +# How to Make Tiger-Skin Pork Knuckle + +The finished dish is glossy red, and the knuckle skin shows tempting "tiger-skin" wrinkles. It's tender and flavorful, rich without being greasy, with soft lean meat—a traditional Chinese banquet centerpiece. Pork knuckle is rich in collagen and high-quality protein, which is easier to absorb after long braising and has some benefit for skin and joints. The process includes scorching the skin, deep-frying, making caramel color and pressure-cooking, which is quite challenging for beginners; try it once you have some cooking experience. It takes about 2.5 hours from prep to table. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1018 kcal + +## Ingredients and Tools + +- Front pork knuckle +- Vegetable oil +- Rock sugar +- Salt +- Dark soy sauce +- Light soy sauce +- White vinegar +- Bay leaves +- Cinnamon bark +- Nutmeg +- Sichuan peppercorns +- Star anise +- Starch +- Scallion +- Ginger +- Garlic +- Water +- Cooking wine + +## Calculation + +- 1 tablespoon = 15ml +- 1 teaspoon = 5ml + +|Ingredient|Amount|Unit| +|:---:|:---:|:---:| +|Front pork knuckle|1|piece| +|Vegetable oil|1|bottle| +|Rock sugar|5|grams| +|Salt|1-2|teaspoons| +|Dark soy sauce|1|teaspoon| +|Light soy sauce|1|tablespoon| +|White vinegar|1|tablespoon| +|Bay leaves|3|leaves| +|Cinnamon bark|2-3|grams| +|Nutmeg|3|pieces| +|Sichuan peppercorns|8-12|pieces| +|Star anise|2-4|pieces| +|Starch|1|tablespoon| +|Scallion|2|stalks| +|Ginger|6|grams| +|Garlic|6|cloves| +|Cooking wine|2|tablespoons| + +## Steps + +### Prep + +1. Thaw the knuckle and soak it in water for 1 hour to remove the blood. +2. If you have a blowtorch, scorch the surface of the **knuckle skin** until **brownish black** to remove hairs and destroy the sweat glands. Don't hold it on one spot too long, to avoid burning through; stop when the skin is almost entirely brownish black. +3. If you don't have a blowtorch, heat an iron wok above 200 degrees and put the knuckle straight in. Use a spatula or chopsticks to press the skin firmly against the wok. When the skin in contact with the wok turns brown, move it and keep searing other parts until the whole knuckle has been seared. Keep an eye on the wok temperature throughout and don't let it get red hot. +4. Scrub the knuckle in water with steel wool to remove the scorched parts. After scrubbing, the knuckle looks as it did before scorching. +5. Put the knuckle in the wok and add as much cold water as possible, depending on the depth of the wok and size of the knuckle. As long as you can still lift the wok and its contents, covering at least 3/4 of the knuckle is best. + +### Removing Gaminess + +1. Take the white part of 1 scallion, cut into 3 segments, and add to the wok. +2. Take 3 garlic cloves, smash each with the flat of the knife, and add to the wok. +3. Add 3 grams of ginger to the wok. +4. Add 2 tablespoons of cooking wine to the wok. +5. Once the water boils, wait five minutes, then take out the knuckle, pick out all the aromatics, and save all the broth in another container. + +### Deep-Frying + +1. Add cold oil to the wok; using the previous water level as a reference, enough to cover at least 3/5 of the knuckle is best. Heat over medium heat. +2. When the [oil temperature](../../tips/advanced/oil-temperature-guide-and-conversion-table.md) reaches 5/10 heat, turn to low heat and add the knuckle to fry. +3. Keep yourself safe while frying. +4. While frying, use a spatula or other heat-resistant utensil to ladle the oil evenly over the parts of the knuckle not submerged. If possible, turn the knuckle every 3 minutes so it fries evenly. +5. Frying takes about 20 minutes. When the skin is entirely light brown and the lean parts are slightly charred, remove and set aside. +6. The frying oil can be used for other fried foods, but don't reuse it too many times. + +### Making Caramel Color + +1. Make 200ml of [caramel color](../../tips/advanced/making-caramel-color.md) and set aside. + +### Braising + +1. Put the knuckle in the pressure cooker and add all the broth, the caramel color, bay leaves, cinnamon bark, nutmeg, Sichuan peppercorns, star anise, dark soy sauce, light soy sauce and white vinegar. If you like it sweet, add an extra 2-3 grams of rock sugar. +2. Take the white part of 1 scallion, cut into 3 segments, and add to the pot. +3. Take 3 garlic cloves, smash each with the flat of the knife, and add to the pot. +4. Add 3 grams of ginger to the pot. +5. Close the lid and pressure cook for 40 minutes. + +### Reducing the Sauce + +1. While it braises, make a starch slurry: in a bowl, mix 1 tablespoon of starch with 100ml of water into a white suspension +2. When braising is done, open the pressure cooker lid and pick out all the aromatics, leaving only the knuckle. +3. Transfer the remaining broth from the pressure cooker to the wok, and the knuckle to a plate or basin +4. Put the wok on the stove over high heat. While reducing, you can dip a chopstick in the sauce to check the saltiness and add salt to taste. Note that the sauce tastes milder when there's more of it than when there's less, so keep that in mind when adding salt. +5. When the broth boils, watch how much remains +6. When less than 1/2 of the original volume of broth remains, stir the prepared starch slurry again and add half of it +7. Wait for the broth to boil, then add the remaining half +8. Wait for it to boil, then after 1-2 minutes turn off the heat. The sauce in the wok should now be reddish brown and thick +9. Spoon the sauce evenly over the knuckle, trying to cover every part. If the sauce runs out before the knuckle is fully covered, just serve; otherwise there's no need to pour on the rest—just serve. + +## Additional Notes + +- Reference: [Bilibili Laofangu video tutorial](https://www.bilibili.com/video/BV1P4421c7s5) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/tomato-beef-brisket.md b/en/dishes/meat_dish/tomato-beef-brisket.md new file mode 100644 index 0000000000..eb94e7a0de --- /dev/null +++ b/en/dishes/meat_dish/tomato-beef-brisket.md @@ -0,0 +1,47 @@ +# How to Make Tomato Beef Brisket + +Tomato beef brisket has a thick, sweet-and-tangy sauce and soft, mellow beef—an appetizing home-style dish that goes great with rice. It's rich in protein, vitamins and lycopene for balanced nutrition. It's somewhat challenging for beginners; you need to master the heat for braising the meat and the technique for cooking the tomatoes down into a sauce. Beginners generally need about 90 minutes. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1569 kcal + +## Ingredients and Tools + +* Tomatoes +* Beef brisket +* Gas stove (for peeling the tomatoes) +* Pressure cooker / clay pot / ordinary aluminum pot (iron pot) +* Two 2cm green onion segments, two ginger slices, 10g each of chopped green onion and ginger +* Light soy sauce, ground white pepper, white sugar, cooking wine / Shaoxing wine, three small pieces of star anise +* Beef brisket (choose pieces with alternating fat and lean for better texture) + +## Calculation + +Per portion: + +- Tomatoes 3-4 (about 200g each) +- Beef brisket 500g +- Cooking oil 20-30ml + +## Steps + +1. Cut the brisket into strips, then into 2cm cubes. Put them in cold water, bring to a boil, and boil for 2 minutes to remove the blood, then take them out and rinse clean +2. In another pot, bring 2L of water to a boil, add two 2cm green onion segments, two ginger slices, the star anise and 5-10ml of cooking wine / Shaoxing wine, add the blanched beef, cover and braise (1 hour in a clay pot, 45 minutes on the meat setting of a pressure cooker). It's done when a chopstick easily pokes through +3. Peel the tomatoes: score a cross on the top of each tomato down to its middle, push chopsticks / a fork in through the stem end, and roast over low heat on the gas stove, turning as you go. Take it off often to check, and once the skin lifts, peel it off and cut into pieces—the smaller the better + + - Be careful not to burn yourself when peeling; peeled tomatoes are very slippery, so cut slowly and safely + +4. Heat oil in the wok to 7/10 heat, add 10g each of green onion and ginger, add the tomatoes, and stir-fry thoroughly until the tomatoes release their red color. Add the cooked brisket and its broth, just enough to cover the beef +5. Season with salt, sugar and light soy sauce to taste, and cover +6. Once boiling, keep cooking over high heat for 3-5 minutes +7. When the tomato sauce is moderately thick, turn off the heat, sprinkle with chopped green onion, and plate + +## Additional Notes + +- Be careful with fire, be careful with fire, be careful with fire +- When braising meat in a clay pot / aluminum pot, turn to medium-low / low heat once the water boils. For pressure cookers, see [Learn to Use a Pressure Cooker](../../tips/learn/pressure-cooking.md) +- The tomato peeling method in this tutorial is the fastest I've tried so far +- Absolutely no ketchup and minimal seasonings, to keep the natural flavor of the ingredients as much as possible + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/tomato-meat-sauce.md b/en/dishes/meat_dish/tomato-meat-sauce.md new file mode 100644 index 0000000000..c88352e7d2 --- /dev/null +++ b/en/dishes/meat_dish/tomato-meat-sauce.md @@ -0,0 +1,54 @@ +# How to Make Tomato Meat Sauce + +This Italian-style sauce is rich and delicious, with vegetables and beef giving it plenty of texture. It's rich in protein and various vitamins for balanced nutrition. The process is a bit involved and needs some cooking basics, such as frying the beef until crumbly and simmering with controlled heat. It takes about an hour from prep to finish, and you can make extra to freeze and use whenever you need it. + +Estimated difficulty: ★★★★ + +Estimated calories: 1955 kcal + +## Ingredients and Tools + +- Ground beef +- Garlic cloves +- Carrot +- Celery +- Onion +- Olive oil +- Sugar +- Salt +- Ground pepper +- Ketchup +- Milk +- Dried basil or thyme (optional) + +## Calculation + +Per portion: + +- Ground beef 500g +- Garlic 2 cloves +- Carrot half +- Celery 1 stalk +- Onion half +- Olive oil +- Sugar 2g +- Salt 10g +- Ground black pepper 5g +- Ketchup 300g +- Milk 300ml + +## Steps + +1. Finely chop the carrot, celery and onion, and slice the garlic. +2. Add 10ml of olive oil, and when hot, add the vegetables and stir-fry over high heat until they start to brown slightly, then remove. +3. Add another 10ml of oil to the pan, add the garlic and stir-fry for 10 seconds, then add the ground beef, sugar, salt, pepper and herbs and fry until the beef is crisp (crumbly). +4. Add the cooked vegetables and ketchup and keep stir-frying until evenly mixed. +5. Slowly pour in the milk in several additions and simmer over medium-low heat for 30 minutes. Done. + +## Additional Notes + +- **Since ketchup brands vary in salt content, use less salt when frying the beef and taste while simmering before adjusting the seasoning** +- **Stir while the sauce simmers so it doesn't stick. Once the sauce thickens, it's ready!** +- To taste, you can replace the ground beef with half ground pork and half ground beef, and the milk with chicken stock or drinking water. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/twice-cooked-pork.md b/en/dishes/meat_dish/twice-cooked-pork.md new file mode 100644 index 0000000000..fce578f777 --- /dev/null +++ b/en/dishes/meat_dish/twice-cooked-pork.md @@ -0,0 +1,90 @@ +# How to Make Twice-Cooked Pork + +Twice-cooked pork (huiguo rou) is a famous traditional Sichuan dish made with "second-cut" pork (from the rump) or pork belly. The finished dish is glossy red: the fat turns translucent and slightly curled, the lean is dry-fragrant without being tough, rich but not greasy, savory and slightly spicy, with the combined aroma of garlic sprouts and doubanjiang. Pork is rich in high-quality protein and essential fatty acids, and green and red chilies and garlic sprouts add vitamins. There are a few more steps—boiling, slicing and stir-frying—and some demands on heat control and knife skills, but beginners can succeed by following the process. It takes about 40 minutes in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 997 kcal + +## Ingredients and Tools + +- Pork belly +- Green onion +- Ginger +- Green and red chili peppers +- Garlic sprouts +- Cooking wine +- Doubanjiang (chili bean paste) +- Light soy sauce +- MSG + +## Calculation + +- Pork belly: 250g per person with a big appetite, 150g for a smaller appetite (authentic twice-cooked pork uses "second-cut" pork [commonly called rump point], which is firm with the right balance of fat and lean) +- Green onion 2 stalks +- Ginger 10-40g +- Green and red chili peppers (0-30g, depending on your spice tolerance) *Note: thick-fleshed bell peppers are not recommended +- Garlic sprouts 1 bunch +- Cooking wine 5ml +- Doubanjiang 10ml +- MSG 5g +- Light soy sauce 5ml + +## Steps + +### Pork Belly, Stage One + +1. Heat the wok and press the pork belly firmly against it by hand to sear the skin + + - This step deals with the sweat glands in the pork skin (or ask the butcher to scorch the skin when you buy it; if you like the sweat glands, ignore this) + +2. Scrub the skin clean with steel wool until all the black, charred parts are completely removed. If not scrubbed clean, it will taste bitter +3. Put the pork belly in the pot, add cold water to cover, and add ginger slices, cooking wine and green onions (tie 2 green onions in a knot) +4. Boil over high heat. Once boiling, skim off the foam and keep boiling for 15 minutes, until a chopstick easily pierces the lean part + +### Preparing the Vegetables + +1. Cut the green and red chilies into rings +2. Cut the garlic sprouts into segments +3. Cut the ginger into small, thin slices +4. Mix 5ml of doubanjiang and 5ml of light soy sauce in advance + +### Pork Belly, Stage Two + +1. Take out the boiled pork belly and cool it in cold water +2. Pat the pork belly dry and cut into 2mm thin slices with fat on top and lean on the bottom (thicker slices have a worse texture and are very greasy) + +### Stir-frying the Pork + +Note: **work quickly in this stage and be careful not to burn anything** + +1. Heat the wok and coat it with a layer of oil +2. Add the pork belly and stir-fry until the fat is translucent and the slices curl slightly (known as "lamp cups"); second-cut pork works best. +3. Pour in the doubanjiang and soy sauce mixture and 5g of MSG and stir-fry for 15 seconds +4. Add the chili rings and ginger slices, plus another 5ml of doubanjiang, and stir-fry for 30 seconds +5. Add the garlic sprouts and stir-fry for 60 seconds +6. Serve + +### Simplified Version + +1. Leave frozen pork belly at room temperature for 0.5 hours, or put fresh pork belly in the refrigerator for 1 hour, then cut into 2-5 mm thin slices +2. Over medium heat, dry-fry the chilies in the wok for 30-45 seconds, then remove +3. Heat the wok, coat it with a layer of oil, add the ginger slices and stir-fry for 15 seconds +4. Add the pork belly, tossing every 10 seconds, until it turns golden brown (the longer you fry it, the firmer the pork) +5. Add the dry-fried chilies and 10ml of doubanjiang, season with light soy sauce, and keep stir-frying for 60 seconds +6. Add the garlic sprout segments and stir-fry for 10 seconds +7. Serve + +![Twice-cooked pork - preview image 1](../../../dishes/meat_dish/回锅肉/1.jpeg) +![Twice-cooked pork - preview image 2](../../../dishes/meat_dish/回锅肉/2.jpeg) + +## Additional Notes + +- If you don't like garlic sprouts, use onion or other vegetables instead, but pay attention to how quickly each vegetable cooks and stir-fry it in advance if needed, or it may end up half-cooked +- If the pork is a large piece, cut it into 5 cm square blocks, and boil until a chopstick can pierce the skin with a little force +- Cooling the boiled pork in cold water makes the meat firmer +- Patting the pork dry prevents oil from spattering and burning you when stir-frying +- Remember not to cut the slices too thick, or it will be very greasy +- If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/wasabi-giant-river-prawns.md b/en/dishes/meat_dish/wasabi-giant-river-prawns.md new file mode 100644 index 0000000000..dc1d3d31de --- /dev/null +++ b/en/dishes/meat_dish/wasabi-giant-river-prawns.md @@ -0,0 +1,66 @@ +# How to Make Wasabi Giant River Prawns + +![Finished wasabi giant river prawns](../../../dishes/meat_dish/芥末罗氏虾/芥末罗氏虾成品.jpg) + +This dish is fresh, fragrant and slightly spicy with a strong wasabi flavor and firm, springy prawn meat—a quick home-style seafood dish. Prawns are rich in high-quality protein and calcium and low in fat, and wasabi whets the appetite and cuts the richness. It's medium difficulty; as long as you mix the sauce and control the heat following the steps, beginners can pick it up quickly. It takes about 30 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 579 kcal + +## Ingredients and Tools + +- Giant river prawns +- Garlic +- Wasabi +- Light soy sauce +- Potato starch +- Ground pepper +- White sugar +- Oyster sauce +- Salt +- Bird's eye chili (leave out if you don't eat spicy food, or replace with red bell pepper) +- Butter +- Cooking oil + +## Calculation + +Per portion (about 2 servings): + +- Giant river prawns 250g +- Garlic 1-2 bulbs +- Wasabi 20g, for the sauce +- Potato starch 10g, for the sauce +- Light soy sauce 30g, for the sauce +- Ground pepper 5g, for the sauce +- White sugar 3g, for the sauce +- Oyster sauce 15g, for the sauce +- Salt 3g, for the sauce +- Bird's eye chili 1-2 +- Butter 20g +- Cooking oil 80ml + +## Steps + +1. **Preparing the prawns**: + - Cut the prawns open along the back and remove the vein and sand sac. You can also cut them open from the belly; they'll puff open when fried and look nicer + - Rinse with water, drain, and dust with starch if you like (optional) + +2. **Garlic and sauce**: + - Mince 2 garlic bulbs + - Make the sauce: add the light soy sauce, oyster sauce, sugar, ground pepper and salt, squeeze in wasabi to taste, dilute with water, then stir in the starch + +3. **Cooking**: + - Heat the wok and pour in cooking oil, about enough to cover the bottom + - Add the drained prawns and fry slowly + - Once the prawn oil has been fried out (lots of bubbles appear in the wok), add the prepared minced garlic and bird's eye chili + - When the garlic is fragrant, add the butter + - Once the butter melts, toss evenly and add the prepared sauce + - Cover and braise for 2 minutes until the sauce is thick, then serve + +## Additional Notes + +- **Precautions**: + 1. Don't fry the butter too long once it's in the wok; as soon as it melts and is tossed evenly, add the sauce + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/water-bamboo-stir-fried-with-pork.md b/en/dishes/meat_dish/water-bamboo-stir-fried-with-pork.md new file mode 100644 index 0000000000..127ba92c1b --- /dev/null +++ b/en/dishes/meat_dish/water-bamboo-stir-fried-with-pork.md @@ -0,0 +1,57 @@ +# How to Make Water Bamboo Stir-fried with Pork + +Water bamboo stir-fried with pork is a quick home-style dish, fresh, tender and crisp, savory and well-balanced, a typical Jiangnan home-style flavor. Water bamboo (jiaobai) is rich in dietary fiber and various vitamins, and paired with lean pork for high-quality protein, it balances meat and vegetables. The difficulty is medium; beginners can master it with a little practice. It takes about 20 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 515 kcal + +## Ingredients and Tools + +* Water bamboo (jiaobai) +* Lean pork +* Starch +* Cooking oil +* Chicken bouillon powder +* Ginger +* Garlic +* Cooking wine +* Salt + +## Calculation + +Per portion: + +* Water bamboo 2 stalks +* Lean pork 100 g +* Starch 15 g +* Cooking oil 30 ml +* Chicken bouillon powder 5 g +* Ginger 1 slice +* Garlic 1 clove +* Cooking wine 5 ml +* Salt 2 g + +## Steps + +### Prep + +1. Slice the water bamboo, each slice 0.5 cm thick +2. Cut the lean pork into strips 0.3-0.5 cm thick, and mix with cooking wine, starch, salt and water +3. Slice the ginger and mince the garlic + +### Cooking + +1. Bring a pot of water to a boil, add the water bamboo, boil for 60-90 s, then remove and drain +2. Heat the wok, add 15 ml of oil, add the pork, stir-fry for 60 s, then remove +3. Heat the wok, add 15 ml of oil, add the ginger and garlic and stir-fry for 30 s, then add the water bamboo and keep stir-frying for 30 s +4. Add the pork back and stir-fry for 60 s, add 20 ml of water, add the salt and chicken bouillon, stir-fry for 60 s, and serve + +![Water bamboo stir-fried with pork - preview image 1](../../../dishes/meat_dish/茭白炒肉/1.jpeg) +![Water bamboo stir-fried with pork - preview image 2](../../../dishes/meat_dish/茭白炒肉/2.jpeg) + +## Additional Notes + +* In the last step, you can consider using oyster sauce and light soy sauce instead of salt for color + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/winter-melon-sauna-chicken.md b/en/dishes/meat_dish/winter-melon-sauna-chicken.md new file mode 100644 index 0000000000..d3fc8fbccc --- /dev/null +++ b/en/dishes/meat_dish/winter-melon-sauna-chicken.md @@ -0,0 +1,46 @@ +# How to Make Winter Melon Sauna Chicken + +Winter melon sauna chicken is a light steamed dish: winter melon on the bottom soaks up the chicken juices, cordyceps flowers add savory depth, and the chicken is tender and silky—just steam it once the steamer is going. It's low in calories and high in protein, simple to make, and takes about 35 minutes from prep to plate, great for everyday home cooking. + +Estimated difficulty: ★★ + +Estimated calories: 680 kcal + +## Ingredients and Tools + +- Chicken +- Shredded ginger +- Light soy sauce +- Oyster sauce +- Salt +- Cooking oil +- Winter melon +- Cordyceps flowers + +## Calculation + +Per portion (one portion is just enough for 2 people): + +- Chicken 400 g (cut into pieces) +- Winter melon 300 g (thinly sliced) +- Cordyceps flowers 30 g (rinsed and soaked until soft in advance) +- Shredded ginger 10 g +- Light soy sauce 15 ml +- Oyster sauce 10 g +- Salt 3 g +- Cooking oil 10 ml + +## Steps + +1. Cut the chicken into pieces, add the shredded ginger, light soy sauce, oyster sauce, salt and cooking oil, rub in evenly, and marinate for 20 minutes +2. Thinly slice the winter melon and lay it on the bottom of a plate +3. Spread a layer of the soaked cordyceps flowers on top +4. Lay the marinated chicken on top of the cordyceps flowers +5. Bring water to a boil, put the plate in the steamer, and once steam is rising, steam for 15 minutes, then serve + +## Additional Notes + +- Thinly sliced winter melon on the bottom cooks through and absorbs flavor more easily, and soaks up all the savory chicken juices +- Rinse and soak the cordyceps flowers in advance and layer them between the winter melon and chicken, so the savory flavor seeps both up and down + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/wugang-blood-duck.md b/en/dishes/meat_dish/wugang-blood-duck.md new file mode 100644 index 0000000000..db24a90cab --- /dev/null +++ b/en/dishes/meat_dish/wugang-blood-duck.md @@ -0,0 +1,61 @@ +# How to Make Wugang Blood Duck + +![Blood duck (extra spicy)](../../../dishes/meat_dish/血浆鸭/血浆鸭%28特辣%29.jpg) + +![Blood duck (mild)](../../../dishes/meat_dish/血浆鸭/血浆鸭%28微辣%29.jpg) + +Blood duck (xuejiang ya) is a famous traditional dish from Wugang in Hunan: the duck is fragrant, crisp and tender, and after soaking up the vinegared duck blood, even the ginger and chilies become sweet and mild. Duck meat and duck blood provide high-quality protein and iron, good for nourishing the blood. There are quite a few steps and you need to watch the heat and keep stir-frying, but following the steps, beginners can finish it in about 2 hours. + +Estimated difficulty: ★★★★★ + +Estimated calories: 2482 kcal + +## Ingredients and Tools + +- Fresh young duck +- Fresh duck blood (when slaughtering the duck, collect the blood with vinegar and stir clockwise with chopsticks to prevent clotting) +- Ginger +- Garlic cloves +- Green onion +- Chili peppers +- Alcohol (baijiu, beer or rice wine all work) +- Light soy sauce +- Cooking wine +- Salt +- Chicken bouillon powder + +## Calculation + +Per portion (2-4 servings recommended): + +- Fresh young duck 2000g +- Fresh duck blood 250ml +- Ginger 6 slices (add 1-3 more slices if you like it spicier) +- Garlic 6 cloves +- Green onion 2 stalks, chopped +- Chili peppers 1000g (depending on how spicy you like it, choose green chilies, long thin chilies, red finger chilies, etc.; if you like it hot, add 5-8 bird's eye chilies or facing-heaven chilies, chopped) +- Alcohol (choose one): + - High-proof baijiu 50ml + water 150ml + - Beer 200ml + - Rice wine 200ml +- Light soy sauce 10ml +- Cooking wine 30ml +- Salt 8g +- Chicken bouillon powder 5g + +## Steps + +1. Cut the fresh duck into pieces about 3cm, and add cooking wine and ginger slices to draw out the blood. +2. Heat the wok, add about 100ml of cooking oil, and once the oil is very hot over high heat, add the marinated duck and keep stir-frying. +3. When the duck has completely changed color (visibly whitened), add the alcohol and 200ml of boiling water, just enough to cover the duck. Cover and cook over medium heat for 15 minutes. +4. Once the water boils, open the lid, add the ginger and garlic, stir-fry once through, cover and keep heating for 10 minutes. +5. Open the lid, add the chilies and keep stir-frying. When the chilies have visibly softened, add the fresh duck blood. Now you must keep stir-frying to make sure every piece of duck and every piece of chili is coated in blood (this is the essence of blood duck). +6. Stir-fry until the duck blood has visibly turned black, add the salt, chicken bouillon and green onion (if you like mountain pepper oil, you can add 3-6 drops now), and toss once or twice more. +7. Plate and serve. + +## Additional Notes + +- While cooking, watch the liquid level and adjust the heat to keep it from boiling dry and sticking. +- When adding the duck blood, keep stir-frying and stirring to keep it from clumping and setting into lumps. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/xiangqi-rice-flour-steamed-duck.md b/en/dishes/meat_dish/xiangqi-rice-flour-steamed-duck.md new file mode 100644 index 0000000000..0d07c6d897 --- /dev/null +++ b/en/dishes/meat_dish/xiangqi-rice-flour-steamed-duck.md @@ -0,0 +1,65 @@ +# How to Make Xiangqi Rice-Flour Steamed Duck + +![Xiangqi rice-flour steamed duck](../../../dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.jpg) + +A traditional specialty from the Qiyang and Qidong area of Hunan (mifu ya): the duck is stir-fried, then coated in a mix of rice flours and steamed, giving a soft, sticky texture that's savory and full of flavor with a long finish. Duck is rich in high-quality protein and B vitamins, and the rice flour adds energy for balanced nutrition. You need to stir-fry it first and then steam it in a pressure cooker, which is a little tricky and suits people with some cooking experience. It takes about 1 hour from prep to plate; if you use an old duck, the steaming time must be extended. + +Estimated difficulty: ★★★★ + +Estimated calories: 1332 kcal + +## Ingredients and Tools + +- Duck (must be freshly slaughtered) +- Glutinous rice flour +- Rice flour +- Steamed meat rice powder (zhengrou fen) +- Fine chili powder (add if you eat spicy food) +- Ground white pepper +- Pork belly (optional) +- Ginger and garlic +- Salt +- Cooking oil +- Boiling water + +## Calculation + +Normally for 3-4 people + +- Duck: 1000g +- Glutinous rice flour: 100g +- Rice flour: 300g +- Steamed meat rice powder: 50g +- Fine chili powder: 50g +- Ground white pepper: 5g +- Pork belly: 50g +- Ginger and garlic: 20g +- Salt: 10g +- Cooking oil: 10g +- Boiling water: 100g + +## Steps + +1. Mix the glutinous rice flour, rice flour, steamed meat rice powder, fine chili powder, 5 grams of salt and ground white pepper together evenly +2. Ask a friendly vendor to chop the duck into pieces for steaming; slice the ginger, peel the garlic, and slice the pork belly +3. Heat the wok, add cold oil, stir-fry the pork belly to render out its fat, then add the cooking oil and heat, and add the duck to stir-fry +4. Stir-fry the duck until the skin is browned, then add the ginger, garlic and salt and keep stir-frying until fragrant +5. Turn the heat down, add the rice flour mixture and stir-fry so the duck is evenly coated, then add the boiling water a little at a time, stir-frying as you add +6. Once the duck and rice flour feel moist, scoop into a bowl and steam in a pressure cooker with water for 20-25 minutes +7. Sprinkle with chopped green onion before serving, and enjoy + +## Additional Notes + +This is a dish from my hometown. +Any breed of duck works; I bought a mallard here, for 24 yuan. +Steam for 20 minutes; for an old duck, steam for over an hour. +In the first step, rice flour is the main powder, glutinous rice flour adds a soft, sticky texture, steamed meat rice powder adds five-spice flavor, and chili powder and white pepper add complex aroma. + +Below are the key steps for reference: + +![Step ①: preparing the rice flour](../../../dishes/meat_dish/湘祁米夫鸭/step①：准备米粉.jpg) +![Step ②: stir-frying the duck](../../../dishes/meat_dish/湘祁米夫鸭/step②：煸炒鸭子.jpg) +![Step ③: coating the duck in rice flour](../../../dishes/meat_dish/湘祁米夫鸭/step③：米粉裹鸭.jpg) +![Step ④: steaming in a pressure cooker](../../../dishes/meat_dish/湘祁米夫鸭/step④：高压锅蒸煮.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/xinjiang-big-plate-chicken.md b/en/dishes/meat_dish/xinjiang-big-plate-chicken.md new file mode 100644 index 0000000000..cbd17d44f3 --- /dev/null +++ b/en/dishes/meat_dish/xinjiang-big-plate-chicken.md @@ -0,0 +1,49 @@ +# How to Make Xinjiang Big Plate Chicken + +![Big plate chicken](../../../dishes/meat_dish/新疆大盘鸡/大盘鸡.jpeg) + +Xinjiang big plate chicken (dapanji) is a richly flavored, colorful Xinjiang home-style dish: tender, juicy chicken and soft potatoes that soak up the sauce, numbing and spicy with a slightly sweet finish. It's rich in high-quality protein and carbohydrates, and bell peppers add vitamin C. You need to make caramel and manage the heat when reducing the sauce, which is a bit challenging for beginners, but it's not hard if you follow the steps carefully. It takes about 1 hour overall. + +Estimated difficulty: ★★★★ + +Estimated calories: 1108 kcal + +## Ingredients and Tools + +- Sichuan peppercorns, bay leaves, xiangguo spice, dried long chilies (xianjiao), garlic, scallion +- Oil, salt, light soy sauce, oyster sauce, cooking wine (beer works), white sugar +- Chicken (thigh meat is best), potatoes, green bell pepper and sweet red pepper (optional, but they add nice color) + +## Calculation + +For 2 people + +- Meat from two pistol-cut chicken legs (about 1kg) +- Potatoes, 2 medium: 750g +- Scallion 100g +- Green bell pepper and sweet red pepper, one each, 50g each +- White sugar 20g +- Dried long chilies 5 +- Garlic 4 cloves +- Oil 50g + +## Steps + +1. Chop the meat into chunks first, soak in water + salt for 5 minutes to remove blood and gaminess, then drain +2. Wash the scallion, garlic, chilies, potatoes and so on, and peel the potatoes +3. Cut the scallion whites into 4cm long segments, and cut the bell peppers and chilies into chunks +4. Roll-cut the potatoes, i.e. cut once, roll the potato a little, cut again; each piece should be about 4cm*4cm +5. Make the caramel: add the oil to the wok, then the sugar, and stir back and forth with a spatula until the sugar melts and turns golden brown. Then add the drained chicken and stir-fry to color it +6. Add the Sichuan peppercorns, bay leaves, xiangguo spice, dried long chilies and so on and stir-fry +7. Add 5g of salt, 7ml of light soy sauce, 10g of oyster sauce and 100g of cooking wine, then pour in 1 liter of water. Beer can be used instead of cooking wine +8. Turn to medium heat and bring the water to a boil, then turn to medium-low and simmer slowly to let the flavors soak in +9. When the liquid has reduced until the chicken is about to be exposed, place the potatoes on top: be careful not to stir the potatoes in, just lay them on top, otherwise if they get stirred to the bottom they'll stick. Keep simmering with the lid on, and after a while add the scallion, green bell pepper and sweet red pepper and keep simmering. +10. When the sauce has mostly reduced, you can turn everything over so the potatoes soak up the sauce, then turn off the heat and serve. + +**Also: this dish is great with noodles. Buy thick dough strips, press them flat, then pull them by hand into wide noodles—they must be wide noodles. Once cooked, put them in the big plate chicken and mix with the sauce. Delicious!** + +![Big plate chicken with belt noodles](../../../dishes/meat_dish/新疆大盘鸡/大盘鸡皮带面.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/yuxiang-eggplant.md b/en/dishes/meat_dish/yuxiang-eggplant.md new file mode 100644 index 0000000000..21bb557983 --- /dev/null +++ b/en/dishes/meat_dish/yuxiang-eggplant.md @@ -0,0 +1,72 @@ +# How to Make Yuxiang Eggplant + +![Yuxiang eggplant - preview image 1](../../../dishes/meat_dish/鱼香茄子/yxqz1.jpg) + +Yuxiang eggplant ("fish-fragrant" eggplant) is a classic Sichuan home-style dish: sweet, tangy and slightly spicy, with soft eggplant that soaks up the sauce—great with rice. Eggplant is rich in dietary fiber and various vitamins, and minced meat adds protein. The difficulty is medium; you need to master frying the eggplant and seasoning, but beginners can succeed with a little practice. It takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 579 kcal + +## Ingredients and Tools + +- Eggplant +- Minced meat +- Salt +- Sugar +- MSG +- Light soy sauce +- Dark soy sauce +- Vinegar +- Starch slurry +- Doubanjiang (chili bean paste) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for one person. + +- Eggplants 2 +- Minced meat 20g +- Salt 3-5g +- Sugar 5-10g +- MSG 5g +- Light soy sauce 10ml +- Dark soy sauce 5ml +- Vinegar 10ml +- Starch slurry 100ml +- Doubanjiang 20-30g +- Green onion, ginger, garlic, bird's eye chili (to taste) + +## Steps + +1. Cut the eggplant into strips. + + ![Yuxiang eggplant - preview image 2](../../../dishes/meat_dish/鱼香茄子/yxqz2.jpg) + +2. Mince the meat, chop the green onion, ginger and garlic, and dice the bird's eye chilies. + + ![Yuxiang eggplant - preview image 3](../../../dishes/meat_dish/鱼香茄子/yxqz3.jpg) + +3. Mix the yuxiang sauce: in a bowl, stir together the salt, MSG, sugar, light soy sauce, dark soy sauce, vinegar and starch slurry. +4. Pour 300ml of oil into the wok and turn on low heat (low heat is easier to control). When the oil reaches 7/10 heat (about 40 seconds on low, when smoke appears), add the eggplant and fry for two minutes. When the edges of the eggplant turn slightly yellow, take it out. Save the excess oil for future stir-fries. + + ![Yuxiang eggplant - preview image 4](../../../dishes/meat_dish/鱼香茄子/yxqz4.jpg) + +5. Leave 15-30ml of oil in the wok, add the minced meat and stir-fry until it turns white, then take it out. + + ![Yuxiang eggplant - preview image 5](../../../dishes/meat_dish/鱼香茄子/yxqz5.jpg) + +6. Add 15-30ml of oil to the wok, add the doubanjiang, green onion whites, ginger and garlic and fry until fragrant, then add the minced meat back and stir-fry evenly. + + ![Yuxiang eggplant - preview image 6](../../../dishes/meat_dish/鱼香茄子/yxqz6.jpg) + +7. Add 80-150ml of water (about 80% of the height of the eggplant), add the eggplant and the sauce, stir-fry over high heat to let the flavors soak in and reduce the sauce. Finally add the green onion, toss evenly, and serve. + + ![Yuxiang eggplant - preview image 7](../../../dishes/meat_dish/鱼香茄子/yxqz7.jpg) + +## Additional Notes + +- You can peel the eggplant if you like, and add more minced meat. +- Reference: [Detailed steps for yuxiang eggplant](https://www.zhms.cn/recipe/kbbrl.html?source=2) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/yuxiang-shredded-pork.md b/en/dishes/meat_dish/yuxiang-shredded-pork.md new file mode 100644 index 0000000000..ea1d94fd68 --- /dev/null +++ b/en/dishes/meat_dish/yuxiang-shredded-pork.md @@ -0,0 +1,74 @@ +# How to Make Yuxiang Shredded Pork + +Yuxiang shredded pork ("fish-fragrant" pork, yuxiang rousi) is a classic Sichuan dish: sweet, tangy and slightly spicy, with tender pork strips, carrots, green peppers and wood ear mushrooms for varied textures. It's rich in protein and various vitamins, a balanced mix of meat and vegetables. It's somewhat difficult: you need to mix the yuxiang sauce well and master the stir-frying heat, so beginners should follow the steps strictly. It takes about 40 minutes (not including rehydrating the wood ear mushrooms). + +Estimated difficulty: ★★★★ + +Estimated calories: 421 kcal + +## Ingredients and Tools + +* Pork tenderloin 200g +* Carrot 100g +* Green pepper 100g +* Wood ear mushrooms (dried) 5g +* Light soy sauce 10ml +* Cooking wine 5ml +* Egg white 1 +* Starch 10g +* Vinegar 15ml +* White sugar 10g +* Salt 5g +* Ginger 20g +* Green onion 20g +* Garlic 2 cloves +* Doubanjiang (chili bean paste) 15g + +## Calculation + +Note: this dish only comes in a version for 1-2 people. + +## Steps + +### Making the Marinade and Sauce + +1. Make the `marinade` by mixing: + + * Light soy sauce 5ml + * Cooking wine 5ml + * Starch 5g + * Water 20ml + * Egg white 1 + +2. Make the `sauce` by mixing: + + * Light soy sauce 5ml + * Vinegar 15ml + * White sugar 10 grams + * Salt 1 gram + * Starch 5g + * Water 20ml + +### Preparing the Ingredients + +1. Marinate the pork tenderloin in the `marinade` for 15-30 minutes. Be sure to massage it in evenly. +2. Soak the dried wood ear mushrooms for 4 hours, rinse, and cut into small pieces. +3. Wash the green pepper, remove the stem, and cut into strips. +4. Wash the carrot, cut into strips, and [blanch](../../tips/learn/blanching.md) the carrot strips. +5. Mince the ginger and garlic. +6. Cut the green onion into 5mm pieces. + +### Cooking + +1. Heat the wok and add 15ml of oil. +2. Add the marinated pork and quickly separate it until it turns white, then take it out. +3. Heat the wok and add 5ml of oil. +4. Add all the `green onion`, `ginger`, `garlic` and `doubanjiang`. +5. Add all the `carrot` and stir-fry for 20s, then add the green pepper and wood ear mushrooms and stir-fry for 2 minutes. +6. Add the `cooked pork` and toss quickly and evenly. Be careful not to stir-fry for more than 20 seconds. +7. Pour in the `sauce` and toss quickly and evenly. Be careful not to stir-fry for more than 15 seconds. +8. Turn off the heat and plate. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/zibo-barbecue.md b/en/dishes/meat_dish/zibo-barbecue.md new file mode 100644 index 0000000000..023ca5c88a --- /dev/null +++ b/en/dishes/meat_dish/zibo-barbecue.md @@ -0,0 +1,52 @@ +# How to Make Zibo Barbecue + +This is a specialty barbecue from Zibo in Shandong. Its distinctive way of eating—grilled meat rolled in a small pancake with scallion—blends the aromas of meat, sauce and scallion for layered flavors. Pork belly is rich in high-quality protein and fat, scallion provides dietary fiber, and the small pancakes give a quick energy boost. You need to control the charcoal heat and how you turn the skewers, which is a bit challenging for beginners. It takes about 40 minutes in total. + +![Zibo barbecue](../../../dishes/meat_dish/淄博烧烤/淄博烧烤.jpg) + +Estimated difficulty: ★★★★ + +Estimated calories: 650 kcal + +## Ingredients and Tools + +- Pork belly +- Small thin pancakes (store-bought) +- Scallion (large, Chinese leek-type) +- Sesame paste +- Sweet bean sauce +- Sesame salt +- Barbecue grill +- Grill grate +- Charcoal or gas + +## Calculation + +Each portion is for 1 person; scale up proportionally for more people. + +Per portion: + +- Pork belly 200g +- Small thin pancakes 5 +- Scallion 1 stalk (about 100g) +- Sesame paste 20g +- Sweet bean sauce 15g + +## Steps + +1. Cut the pork belly into pieces no more than 2cm thick and thread them onto skewers. (Marinating the pork beforehand makes it taste even better) +2. Cut the scallion into 5cm segments and set aside +3. Thin the sesame paste with 10ml of warm water and mix evenly with the sweet bean sauce. Set aside (you can use "sesame salt" instead) +4. Light the charcoal and wait until it's **glowing red with no open flame** (about 15 minutes) +5. Lay the pork skewers evenly on the grate and grill until *the bottom is golden and releasing fat*, then flip +6. Grill for another 2 - 3 minutes, until *golden on both sides and slightly charred at the edges*, then take them off +7. Lay a small thin pancake flat and spread it with 3 - 4g of the mixed sauce +8. Add the grilled pork and 1 - 2 scallion segments, roll it up, and eat + +## Additional Notes + +- When slicing the pork belly, it's easier to cut if you freeze it for 30 minutes first. +- Charcoal gives better flavor than gas; use wood charcoal if you can. +- Adjust the ratio of sesame paste to sweet bean sauce to taste, or use sesame salt instead. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/air-fryer-chicken-wings.md b/en/dishes/semi-finished/air-fryer-chicken-wings.md new file mode 100644 index 0000000000..b6b7c4ee8b --- /dev/null +++ b/en/dishes/semi-finished/air-fryer-chicken-wings.md @@ -0,0 +1,32 @@ +# How to Make Air Fryer Chicken Wings + +![Chicken wings](../../../dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_0.jpg) +![Chicken wings](../../../dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_1.jpg) + +This is a convenient, quick home-style dish: the wings are crispy outside and tender inside, with their own rich, fatty aroma, and better suited to your taste than fast-food ones. Chicken wing midjoints are rich in high-quality protein and fat, with plenty of energy. It's very beginner-friendly; hands-on time is just a few minutes, and you can be eating in about forty minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 504 kcal + +## Ingredients and Tools + +- Required: chicken wing midjoints (Tyson New Orleans-style wing midjoints are recommended; on sale on JD, a bit over 30 yuan for a 454g bag of about 12. I've also tried Shangxian and Sunner brands, which weren't as convenient. Tyson's come pre-marinated; if you have time, buy unmarinated ones and marinate them yourself.) +- Optional: dried basil (sprinkled on purely for looks) +- Optional: Yunnan Danshan dipping powder (instead of barbecue seasoning) + +## Calculation + +- Chicken wing midjoints 6 (Tyson New Orleans-style; other brands such as Sunner may be larger, so adjust to your appetite) + +## Steps + +1. Take the wings out of the freezer, place them wing side down in a foil tray, sprinkle with dried basil, cover with plastic wrap, and let them thaw naturally for 20 minutes +2. Sprinkle with dried basil and air fry at 200°C for 10 minutes +3. Flip, sprinkle with dried basil, and air fry at 200°C for 7 minutes + +## Additional Notes + +- An air fryer with good temperature control is recommended, or they may burn + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/air-fryer-lamb-chops.md b/en/dishes/semi-finished/air-fryer-lamb-chops.md new file mode 100644 index 0000000000..95addef648 --- /dev/null +++ b/en/dishes/semi-finished/air-fryer-lamb-chops.md @@ -0,0 +1,40 @@ +# How to Make Air Fryer Lamb Chops + +![Air fryer lamb chops - preview image 1](../../../dishes/semi-finished/空气炸锅羊排/羊排.jpg) + +This dish is super lazy to make. The air fryer renders out the excess fat, and the result is crispy outside, tender inside, with a strong garlic aroma; the flavor mainly depends on the quality of the lamb itself. Lamb is rich in high-quality protein and trace elements such as iron and zinc, which help warm the body and strengthen the constitution. The difficulty is moderate and beginners can pick it up easily. Hands-on time is only 10 minutes, and including marinating it's on the table in about 40 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 473 kcal + +## Ingredients and Tools + +- Required: lamb chops (recommended: Grand Farm New Zealand frenched lamb shoulder chops from JD, 500g/bag with three chops, 42 yuan on sale) +- Required: black pepper steak seasoning mix (lazy) +- Required: garlic sauce (Chuanwazi brand recommended, also because it's lazy) +- Required: paper towels +- Optional: butter (buy the small single-serve packs on JD) +- Optional: barbecue seasoning +- Optional: dried basil +- Optional: air fryer rack (with a rack you need less oil and the bottom cooks more easily, but it's a hassle to wash. Without it, the chops absorb more flavor. Your choice) + +## Calculation + +- Lamb chop: 1 chop, about 160g +- Black pepper steak seasoning 5g +- Garlic sauce 20g +- Butter 1 small pack (10g) or barbecue seasoning 20g + +## Steps + +1. Put the lamb chops in a bowl and rinse off the blood with water +2. Pat the chops dry with paper towels, rub both sides with the black pepper seasoning and garlic sauce, and marinate for 20 minutes +3. Put the rack in a foil bowl, put the lamb chops on the rack, sprinkle with dried basil, put the butter or barbecue seasoning on top, and air fry at 180° for 10 minutes +4. Flip the chops, sprinkle with dried basil, put butter (scooped from the foil bowl) or barbecue seasoning on top, and air fry at 180° for 5 minutes (add a bit more time if you like; the time here is one that won't burn them) + +## Additional Notes + +- An air fryer with good temperature control is recommended, or they may burn + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/beef-tallow-hot-pot-base.md b/en/dishes/semi-finished/beef-tallow-hot-pot-base.md new file mode 100644 index 0000000000..56646d83cc --- /dev/null +++ b/en/dishes/semi-finished/beef-tallow-hot-pot-base.md @@ -0,0 +1,92 @@ +# How to Make Beef Tallow Hot Pot Base + +This Chongqing hot pot base uses a large amount of beef tallow as its foundation, combined with ciba chili paste and a variety of spices. The resulting base is numbing, spicy, rich and intensely aromatic—the soul of cooking tripe, duck intestines and other hot pot ingredients. Beef tallow and lard provide plenty of energy, and chilies and Sichuan peppercorns warm the body and stimulate the appetite, but it's very high in fat, so eat it in moderation. The process requires precise control of oil temperature and stir-frying heat, which is challenging for beginners. It takes about 1 hour from prep to finish. + +Estimated difficulty: ★★★★★ + +Estimated calories: 585 kcal + +## Ingredients and Tools + +### Ingredients + +- Beef tallow 4500 g +- (Vegetable oil or rapeseed oil) 1000 ml +- Pure lard 500 g +- Doubanjiang (Pixian) 1000 g +- Ciba chili paste 3000 g +- Mature ginger (sliced) 250 g +- Scallion (cut into segments) 100 g +- Onion (shredded) 100 g +- Garlic (sliced) 200 g +- Fermented black beans (chopped) (Yongchuan) 10 g +- Doumuzi (fermented soybean starter) 140 g +- Red Sichuan peppercorns 150 g +- Aged oil ? ground spice mix 100 g : whole spice mix 150 g +- Malt powder (for meaty aroma) 12.5 g +- Baijiu (52% ABV) 150 ml +- Aged oil ?? dried chili powder 15 g + +### Spices + +- Sand ginger (shannai) 5 g +- Star anise 10 g +- Black cardamom (caoguo) 10 g +- Cinnamon 10 g +- Cloves 5 g +- Fennel seeds 10 g +- Angelica root (baizhi) 10 g +- Long pepper (bibo) 5 g +- Xiangcao herb 10 g +- Xiangguo spice 10 g +- Hawthorn 10 g +- Dried tangerine peel 5 g +- Lemongrass 10 g +- Amomum (sharen) 10 g +- White cardamom 10 g +- Bay leaves 10 g + +#### Ground Spice Mix + +Grind the spices above in a grinder into granules of about 4 mm and set aside. + +#### Whole Spice Mix + +Rinse the spices above and set aside. + +### Tools + +- Grinder + +## Calculation + +- Each batch of ingredients makes 7.5 kg of hot pot base / aged hot pot oil + +## Steps + +1. Put the wok on high heat, add the beef tallow and heat to 8/10 heat (240±10°C), then add the `mature ginger, scallion, onion and garlic (100g each)` and fry until dry (to absorb the off-odors, i.e. the gamy smell of the tallow), then scoop them out and discard. +2. Add the `(vegetable oil || rapeseed oil) and pure lard`, and when the oil temperature drops to 5/10 heat (150±10°C), add the `ciba chili paste` and keep stir-frying for 5-8 minutes. +3. Add the `doubanjiang` and break it up, then switch to **medium-low heat** and stir-fry slowly until the solids look slightly whitish and sandy (making a rustling sound). +4. When the oil looks cherry red, add the `ginger slices (150g) and garlic (100g)` and fry until fragrant, about 15 seconds. +5. Add the `fermented black beans and doumuzi` and fry until fragrant, then add the `red Sichuan peppercorns and fennel seeds` and fry until fragrant. +6. (For aged oil) add the ground spice mix at this point +7. Add the `malt powder` and stir to break it up, then add the `baijiu` and stir. + +### As a Hot Pot Base + +1. Transfer to containers and let rest in a cool environment (10-20°C) for 5 days before use for the best results. + +### As Aged Hot Pot Oil + +1. Transfer to a container, add the `dried chili powder`, stir well, and let rest for 24 hours before making the **aged oil**. +2. Put the base into a pot and add boiling water equal to 3/5 of the total, then bring to a boil over high heat (base: 2/5, boiling water: 3/5). +3. Once boiling, foam will appear on the surface; skim it all off. +4. Switch to **medium-low heat** and simmer slowly to draw out the flavor (about 25-30 minutes), then strain out the solids. +5. Once the **oil and water have separated** in the container, skim all the **oil** off the surface into another container. +6. Pour the **oil** skimmed in the previous step back into a **clean pot**, and cook it until all the water in the oil has been **boiled off**, then transfer to a container. This is the **aged hot pot oil**. + +## Additional Notes + +- **Warning: dry your hands before working! Water getting into the hot oil can cause an explosion and severe burns!** + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/french-fries.md b/en/dishes/semi-finished/french-fries.md new file mode 100644 index 0000000000..0233bb8e35 --- /dev/null +++ b/en/dishes/semi-finished/french-fries.md @@ -0,0 +1,55 @@ +# How to Make French Fries + +![French fries](../../../dishes/semi-finished/炸薯条/炸薯条.jpg) + +French fries are crispy outside and soft inside, golden and salty—a widely loved fast-food snack. Potatoes provide carbohydrates and dietary fiber, but fries are fairly high in calories whether deep-fried or air-fried. Using frozen fries and an air fryer, it's simple and beginners can do it easily. It takes about 25 minutes from preheating to serving. + +Estimated difficulty: ★★ + +Estimated calories: 1132 kcal + +## Ingredients and Tools + +- 1 bag of frozen fries (McCain recommended) +- 1 air fryer (if you like them crispy, avoid no-name brands) + +> Note: fries may be made differently depending on the cooking tool. Only the "air fryer" method is described here. + +## Calculation + +- As a main dish: 400g per person per meal (by weight of the frozen product) +- As a snack: 1/4 of the main dish amount ±50g per person per meal + +> Using the above, calculate the amount you need according to your needs (including but not limited to your usual appetite, mood and whether you exercised before the meal). + +## Steps + +### Opening the Fries + +1. When opening a large bag of frozen fries, make the opening small; this effectively reduces frost forming on the fries during long storage. + +### Preheating the Air Fryer + +1. Plug it in and preheat at 200℃ for 5 minutes. +2. Preheating makes sure the air fryer is already at cooking temperature when the food goes in. +3. Note: only take the fries out after preheating; don't let the fries soften before frying. + +### Frying + +1. Take out the fries, put them in the air fryer, and cook at 200℃ for 20 minutes. +2. When taking out the fries, note that frozen fries already have oil on them, so if you're going to multitask (say, playing a game on your computer) while they cook, use tongs to handle them. +3. At 5~10 minutes, you can pull out the basket and shake it so the fries cook evenly and don't stick together. + +### Crisping (Optional) + +1. At 10~15 minutes, pull out the basket and spray a layer of oil over the now-dry fries, covering about 2/3 of their surface. + +### Taking Out and Plating + +1. If you like them crispy, take them out and dance around holding the basket so air passes over the fries, then plate; if you like them soft, plate directly. Even better with a dipping sauce or drizzled with sauce. + +## Additional Notes + +- Ketchup, mayonnaise, honey mustard, [garlic soy sauce](../condiment/garlic-soy-sauce.md)... the path to leveling up your fries lies in exploring sauces and sauce combinations. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/frozen-boiled-dumplings.md b/en/dishes/semi-finished/frozen-boiled-dumplings.md new file mode 100644 index 0000000000..c788d24f2f --- /dev/null +++ b/en/dishes/semi-finished/frozen-boiled-dumplings.md @@ -0,0 +1,47 @@ +# How to Make Frozen Boiled Dumplings + +This is a Chinese home-style flour-based dish made quickly with store-bought frozen dumplings: thin wrappers, generous filling, savory and delicious. With dipping sauces of vinegar, ginger, garlic and so on, it gains extra layers of flavor. As a meal, it provides plenty of protein and carbohydrates, nutritious and filling. There's nothing difficult about it; beginners can make it easily, and it takes only about a quarter of an hour. + +Estimated difficulty: ★ + +Estimated calories: 502 kcal + +## Ingredients and Tools + +* One bag of unexpired frozen dumplings + +## Calculation + +* One person can usually eat 7～10 dumplings +* Each dumpling needs about twice its own volume of water (when the dumplings go into the pot, the water should be one to two times as deep as the dumplings are tall, i.e. if the dumplings are 1 high, the water is 1~2 high) + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Over medium heat, pour water into the pot and wait for it to boil. +2. Put the dumplings into the pot. +3. You can give them a quick rinse in water before putting them in. +4. After adding the dumplings, you can stir the water with a ladle or spatula, but be careful not to hit the dumplings, so they don't stick to the pot and tear, or stick to each other and leave the stuck parts undercooked. +5. You don't need to stir often—on average 3 seconds every `30` seconds. Once the dumplings float, you can stop. +6. When the dumplings float and the water boils again, scoop one out with a ladle and check. If the wrapper is still undercooked, add 80ml of cold water with the ladle to cool the water down, then keep cooking until it boils again. Repeat this checking and stirring; at most two additions of water will cook them through. +7. Once all the dumplings are floating (about 8 minutes after adding them), scoop them into a plate or bowl with a spatula or slotted spoon, and eat. +8. After eating, wait for the water in the pot to cool, pour it out and scrub the pot promptly with dish soap; otherwise the flour cooked in the water will form a sticky residue on the sides of the pot after a while. + +## Additional Notes + +There are some supplementary variations for this dish, including but not limited to: + +Add the following ingredients: + +* Black vinegar 10ml +* Ginger, one small piece, 50 grams +* Sesame oil, 2 drops +* Garlic / garlic paste, 3 cloves per person + +* Consider eating with black vinegar. Recommended amount: 10-20ml. +* Consider julienning the ginger and mixing it with 20ml of black vinegar in a small bowl as a dipping sauce for richer flavor. +* Consider adding 1~3 drops of sesame oil to the black vinegar and stirring as a dipping sauce. +* Consider adding pounded garlic paste to the black vinegar and stirring as a dipping sauce. (Garlic breath will linger; if you need to talk face to face with others after the meal, skip it or clean your mouth) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/frozen-tangyuan.md b/en/dishes/semi-finished/frozen-tangyuan.md new file mode 100644 index 0000000000..4486cac5d5 --- /dev/null +++ b/en/dishes/semi-finished/frozen-tangyuan.md @@ -0,0 +1,35 @@ +# How to Make Frozen Tangyuan + +![Frozen tangyuan](../../../dishes/semi-finished/速冻汤圆/速冻汤圆.jpg) + +Frozen tangyuan (glutinous rice balls) make a quick, convenient microwave dessert: soft, chewy skins with sweet fillings, a traditional Chinese snack. They mainly provide carbohydrates for a quick energy boost. It's extremely easy; beginners can do it, and it takes only about 6 minutes from start to finish. + +Estimated difficulty: ★ + +Estimated calories: 568 kcal + +## Ingredients and Tools + +- Frozen tangyuan +- Microwave + +## Calculation + +Per portion: + +- Frozen tangyuan: 11. The number depends on the size of your bowl. Make sure the highest tangyuan is no higher than 5mm below the rim of the bowl. + +## Steps + +1. Take out the frozen tangyuan and put them in a bowl. +2. Pour in boiling water until the tangyuan are submerged. +3. Microwave on high for 4 minutes. +4. If the tangyuan have all absorbed water and swelled, they're cooked. +5. If not, heat for another minute. + +## Additional Notes + +- Put the tangyuan in first and then the hot water, not the other way around; otherwise dropping the tangyuan into hot water may splash and burn you, and you can't control the water level, so it may overflow. +- If the bowl is too hot to take out of the microwave, use a towel, or with some microwaves you can take it out together with the turntable. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/frozen-wontons.md b/en/dishes/semi-finished/frozen-wontons.md new file mode 100644 index 0000000000..c0dea37243 --- /dev/null +++ b/en/dishes/semi-finished/frozen-wontons.md @@ -0,0 +1,52 @@ +# How to Make Frozen Wontons + +Frozen wontons have thin wrappers, tender fillings and a clear, savory broth—a convenient home-style flour-based dish. They mainly provide carbohydrates and protein for a quick energy boost. It's simple and very beginner-friendly, done entirely in a rice cooker, taking about 55 minutes from boiling the water to serving. + +Estimated difficulty: ★★ + +Estimated calories: 540 kcal + +## Ingredients and Tools + +* One bag of unexpired frozen wontons (even better if it comes with a seasoning packet) +* Rice cooker (Xiaomi smart rice cooker recommended) +* Salt (if the frozen wontons have no seasoning packet) +* Chicken bouillon powder (if the frozen wontons have no seasoning packet) +* Ground pepper (if the frozen wontons have no seasoning packet) +* Sesame oil (if the frozen wontons have no seasoning packet) +* Cilantro, 1 stalk (optional) + +> Note: frozen wontons may be made differently depending on the cooking tool. Only the "rice cooker" method is described here. + +## Calculation + +* One person can usually eat 12～20 wontons per meal +* With all the wontons in the rice cooker, use 2~3 times the amount of water that would just cover them (one person's wontons need about 600ml of water) + +## Steps + +### Boiling the Water + +1. Pour the water into the rice cooker and run it on the stew or cook mode for 35 minutes. When you lift the lid, the water should be boiling. + +### Adding the Wontons + +1. Carefully put the frozen wontons into the water, taking care not to burn yourself. +2. You can give them a quick rinse in water before putting them in the rice cooker. +3. If the wontons came with a seasoning packet, add it to the water now as well. + +### Cooking the Wontons + +1. Close the rice cooker and run the same stew or cook mode for 20 minutes. + +### Serving + +1. Ladle all the wontons into a bowl along with enough water to cover them. +2. If you didn't add a seasoning packet earlier, season now with salt, chicken bouillon, ground pepper and sesame oil to taste. +3. You can also sprinkle 5~8 cilantro leaves on top for flavor (only for people who don't mind cilantro). + +## Additional Notes + +* After cooking, you can also eat them with a poached egg ([Microwave Sunny-Side Up Egg](../breakfast/microwave-sunny-side-up-egg.md)). + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/lazy-egg-tarts.md b/en/dishes/semi-finished/lazy-egg-tarts.md new file mode 100644 index 0000000000..78a6d6b546 --- /dev/null +++ b/en/dishes/semi-finished/lazy-egg-tarts.md @@ -0,0 +1,36 @@ +# How to Make Lazy Egg Tarts + +![Finished egg tarts](../../../dishes/semi-finished/懒人蛋挞/懒人蛋挞.png) + +This dessert uses ready-made tart shells and egg tart filling: a flaky, crisp shell and smooth, tender filling with caramelized spots—the easiest version of a classic Cantonese dim sum. The main ingredients, eggs and milk, provide high-quality protein and calcium, making it a good family snack. You just assemble and bake, so it's very friendly even to complete beginners. It takes about 40 minutes from preheating the oven to out of the oven. + +Estimated difficulty: ★★★ + +Estimated calories: 137 kcal + +## Ingredients and Tools + +- 1 oven (one with separate top and bottom heat is best, but not required) +- 1 pair of oven mitts +- 1 box of egg tart filling and 1 box of tart shells, bought online (large supermarkets nearby such as Carrefour or Walmart also have them) + +## Calculation + +Per portion: + +- 1 tart shell +- About 10ml of egg tart filling, ideally filling 4/5 of the shell + +## Steps + +1. Preheat the oven to 200 degrees for 10 minutes +2. Place the tart shells on the baking tray and pour about 10ml of filling into each. The exact amount depends on the size of the shells; usually fill them 4/5 full +3. Put the tray in the oven and bake with top and bottom heat at 190 degrees for 10 - 20 minutes. If you want the caramelized brown spots on top to appear faster, set the top heat higher, usually 200 - 210 degrees +4. They're done when the filling has caramelized brown spots and the shells are fully puffed and glistening with butter + +## Additional Notes + +- While baking, you can adjust the time according to the size of the brown spots if needed +- Add 10g of grated cheese to each tart for cheese egg tarts~ + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/liangpi-cold-skin-noodles.md b/en/dishes/semi-finished/liangpi-cold-skin-noodles.md new file mode 100644 index 0000000000..1704864d2f --- /dev/null +++ b/en/dishes/semi-finished/liangpi-cold-skin-noodles.md @@ -0,0 +1,61 @@ +# How to Make Liangpi (Cold Skin Noodles) + +Liangpi is a home-style snack from Shaanxi: chewy and smooth, tangy and spicy, with a rich sesame paste aroma. Sesame paste and wheat gluten (mianjin) provide plenty of plant protein and calcium, and crisp cucumber and mung bean sprouts add vitamins and dietary fiber. The overall difficulty is medium—just simple blanching, shredding and mixing sauces—and beginners can manage it calmly. It takes about 40 minutes from prep to table, perfect for summer. + +Estimated difficulty: ★★★ + +Estimated calories: 761 kcal + +## Ingredients and Tools + +* Liangpi (cold skin noodles), wheat gluten (mianjin) +* Salt, chicken bouillon powder, oyster sauce, light soy sauce, dark soy sauce, sesame oil, Zhenjiang black vinegar, sesame paste (plain sesame paste is best) +* Cucumber, garlic, mung bean sprouts +* Basin, bowls, plates, garlic mortar + +## Calculation + +* Liangpi: 300 g/person, rounded down. +* Sesame paste: 30 g/person, rounded down. +* Cucumber 100g/person, mung bean sprouts 50g/person. + +## Steps + +### Prep + +1. Add 500ml of water to the pot and bring to a boil. +2. Add the mung bean sprouts and boil on high heat for 60 seconds. Take them out, rinse in cold water, and set aside on a plate. +3. Julienne the cucumber and set aside on a plate +4. Peel 10g of garlic, put it in the garlic mortar with 1g of salt, and pound into a paste. Add 10g of tap water and set aside. +5. Note: store-bought liangpi usually has cooking oil on the surface; you can rinse it with tap water. Same for the gluten. +6. Note: after rinsing the gluten, squeeze out most of the water by hand (no need to squeeze too hard). + +### Mixing the Salt Water + +1. In a small bowl, add 3g of salt, 2g of chicken bouillon, 5g of light soy sauce, 1g of dark soy sauce, 1g of sesame oil, 2g of oyster sauce and 5g of black vinegar (adjust salt and vinegar to taste; the amounts above suit most people). +2. Add 25-35g of warm water to the seasonings (depending on how salty you like it) and stir with chopsticks until dissolved. Set aside to cool. + +### Mixing the Sesame Paste + +1. Note: the amounts below are for one person; for n people, multiply by n +2. Put the prepared sesame paste in a small bowl. +3. Add 4g of salt, 3g of chicken bouillon, 5g of light soy sauce, 1g of dark soy sauce and 3g of oyster sauce. +4. Stir the seasonings into the sesame paste with chopsticks. +5. Add 10g of water and stir well. +6. Repeat the previous step 2 or 3 times (depending on how thick you like the sesame paste). + +### Final Steps + +1. Take the small basin and add the prepared liangpi. +2. Pour in the salt water and mix with chopsticks. Then transfer to a small bowl (along with the salt water). +3. Place the bean sprouts on top of the liangpi, followed by the gluten. +4. Pour the sesame paste over the top of the gluten. +5. Sprinkle with the cucumber shreds. +6. Add chili oil if you like. +7. Your home-style liangpi, looking, smelling and tasting great, is ready! + +## Additional Notes + +Tastes vary by region, weather and time, so adjust the exact amounts of seasoning to your situation. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/semi-finished/ready-made-pasta.md b/en/dishes/semi-finished/ready-made-pasta.md new file mode 100644 index 0000000000..89d9353210 --- /dev/null +++ b/en/dishes/semi-finished/ready-made-pasta.md @@ -0,0 +1,46 @@ +# How to Make Ready-Made Pasta + +This is a quick Western-style meal made with store-bought ready-made pasta: springy, chewy noodles with a rich ready-made sauce. It's mainly carbohydrates for a quick energy boost, with some protein. The difficulty is extremely low, foolproof even for beginners, and it takes only about 2 minutes from turning on the heat to plating. + +Estimated difficulty: ★ + +Estimated calories: 578 kcal + +## Ingredients and Tools + +* 1 pack of ready-made spaghetti (Pulmuone brand recommended) +* 50 ml of water +* Frying pan or microwave + +> Different types of pasta have different cooking times; this is the standard for spaghetti. + +## Calculation + +- 2 people, 1 meal: 520g (by weight of the ready-made product) + +> Using the above, calculate the amount you need according to your needs (including but not limited to your usual appetite, mood and whether you exercised before the meal). + +## Steps + +### Method 1 - Frying Pan + +1. Heat the pan +2. Pour 50 ml of water into the pan +3. Add the noodles and stir-fry for 1 minute +4. Pour in the sauce and toss for 1 minute +5. Plate + +### Method 2 - Microwave + +1. Put the noodles on a "microwave-safe" plate +2. Pour the included sauce over the noodles +3. Add 50 ml of water +4. Microwave at 700W for 2 minutes +5. Take out, toss well, and enjoy + +## Additional Notes + +- Traditional spaghetti is very long. Shorter spaghetti became popular from the second half of the 20th century, typically 25–30 cm long. +- "Spaghettoni" is thicker spaghetti. "Spaghettini" is thinner. "Capellini" is even thinner. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/century-egg-and-lean-pork-congee.md b/en/dishes/soup/century-egg-and-lean-pork-congee.md new file mode 100644 index 0000000000..a79a9337f7 --- /dev/null +++ b/en/dishes/soup/century-egg-and-lean-pork-congee.md @@ -0,0 +1,74 @@ +# How to Make Century Egg and Lean Pork Congee + +Century egg and lean pork congee is a classic Cantonese home-style congee: a smooth, creamy base blending the rich flavor of century egg with tender lean pork, warm and savory. It's rich in carbohydrates and high-quality protein, and with vegetables it's fairly balanced nutritionally and easy to digest. There are several steps, but they're intuitive; beginners can follow the process smoothly. It takes about 1.5 hours, and with a rice cooker's timer or keep-warm function, it's especially convenient for breakfast. + +Estimated difficulty: ★★★ + +Estimated calories: 776 kcal + +## Ingredients and Tools + +* Drinking water +* Century eggs (pidan) +* Lean pork +* Rice +* Green onion +* Cilantro +* Lettuce +* Ginger +* Soy sauce +* Oyster sauce +* Salt +* Ground pepper +* Cooking oil +* Rice cooker +* Several small bowls + +## Calculation + +Wear disposable gloves when measuring and handling ingredients if you can, and wash the raw vegetables in advance and set them aside + +* Drinking water 1 liter +* Century eggs 2 +* Lean pork 100g +* Rice 150ml +* Green onion 1 stalk +* Cilantro 1 stalk +* Lettuce 4 leaves +* Ginger 1 thumb-sized piece +* Soy sauce 5 ml +* Oyster sauce 5 ml +* Salt 2g +* Ground pepper 1g +* Cooking oil 10ml + +## Steps + +### Main Ingredients + +1. Rice - rinse - put in the rice cooker's inner pot - add 1 liter of drinking water +2. Lean pork - rinse - let drain briefly - add 10ml of cooking oil - rub in evenly - put in the inner pot +3. Century eggs - peel - rinse - cut in half - separate the whites and yolks - roughly chop the whites - crumble the yolks - put in the inner pot +4. Ginger - rinse - peel - remove any withered or blackened inedible parts - julienne - put in the inner pot + +### Toppings + +1. Green onion - rinse - remove the roots - remove any withered or blackened inedible parts - chop - set aside in a small bowl +2. Cilantro - rinse - remove the roots - remove any withered or blackened inedible parts - chop - set aside in a small bowl +3. Lettuce - rinse - remove the root end - remove any withered or blackened inedible parts - chop - set aside in a small bowl + +### Seasoning + +1. Soy sauce + oyster sauce + salt + ground pepper - stir well - set aside in a small bowl + +### Cooking + +1. Main ingredients - cook using the rice cooker's congee mode +2. Toppings - once the main ingredients are cooked, blanch the lettuce separately in hot water, then open the lid and stir it into the congee along with the other toppings +3. Seasoning - once the main ingredients are cooked, open the lid and stir it in along with the toppings + +## Additional Notes + +* For breakfast, you can prepare the main ingredients the night before and keep them on keep-warm until breakfast, then add the toppings and seasoning + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/chicken-soup-with-chinese-yam-and-pumpkin.md b/en/dishes/soup/chicken-soup-with-chinese-yam-and-pumpkin.md new file mode 100644 index 0000000000..c76c2b30d1 --- /dev/null +++ b/en/dishes/soup/chicken-soup-with-chinese-yam-and-pumpkin.md @@ -0,0 +1,47 @@ +# How to Make Chicken Soup with Chinese Yam and Pumpkin + +Chicken soup with Chinese yam and pumpkin is a warming soup for autumn and winter: Chinese yam strengthens the spleen, pumpkin is sweet and fragrant, chestnuts are soft and starchy, all stewed together in one pot for a sweet, savory soup. It's rich in protein, dietary fiber and various vitamins for balanced nutrition. It's simple, taking about 50 minutes from prep to serving, and beginners can make it easily. + +Estimated difficulty: ★★ + +Estimated calories: 620 kcal + +## Ingredients and Tools + +- Chicken +- Ginger +- Cooking wine (for blanching) +- Chestnuts +- Chinese yam +- Small pumpkin +- Red dates (jujubes) +- Salt (for seasoning at the end) + +## Calculation + +Per portion (one portion is just enough for 2 people): + +- Chicken 500 g +- Chestnuts 150 g +- Chinese yam 200 g +- Small pumpkin 1 (about 300 g; steamed and scooped out to make a purée) +- Red dates 8 +- Ginger 5 slices +- Cooking wine 10 ml +- Salt 5 g + +## Steps + +1. Cut the chicken into pieces, add ginger and cooking wine, put in cold water and blanch. After the water boils, cook for 3 minutes, then take out and set aside +2. Peel the Chinese yam and roll-cut into chunks; shell the chestnuts. Set aside +3. Wash the small pumpkin, steam until cooked, scoop out the flesh, and mash into a purée. Set aside +4. Put the blanched chicken, Chinese yam, chestnuts and ginger slices in a pot, add water to cover, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes +5. Add the pumpkin purée and stir it in, add the red dates, and cook for another 10 minutes +6. Season with salt and serve + +## Additional Notes + +- Add the pumpkin purée last so the soup is golden and not cloudy +- Wear gloves when peeling Chinese yam to avoid itchy hands + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/corn-and-pork-rib-soup.md b/en/dishes/soup/corn-and-pork-rib-soup.md new file mode 100644 index 0000000000..cf73b55362 --- /dev/null +++ b/en/dishes/soup/corn-and-pork-rib-soup.md @@ -0,0 +1,63 @@ +# How to Make Corn and Pork Rib Soup + +Corn and pork rib soup is a fresh, sweet home-style soup: tender ribs, with corn and carrot bringing natural sweetness. It's rich in protein, vitamins and dietary fiber for balanced nutrition. It's simple and beginner-friendly: just blanch the ribs, sear them until fragrant, and simmer slowly for about an hour. It takes about an hour and a half from prep to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 1724 kcal + +## Ingredients and Tools + +* Pork ribs +* Corn +* Carrot +* Ginger +* Scallion (large, Chinese leek-type) +* Cooking oil +* Vinegar +* Cooking wine +* Ground black pepper +* Salt +* Clay pot (an iron pot works if you don't have one) + +## Calculation + +Per portion: + +* Pork ribs 500-800g +* Corn 1 ear (add another if you love corn) +* Carrot 1 (add another if you love carrots) +* Scallion a small half stalk +* Green onion 1 stalk +* Cooking oil 10 ml +* Ground black pepper 4g +* Cooking wine 10ml +* Vinegar 10ml +* Salt 10-15g (depending on how much soup is left at the end) +* Boiling water 1000 ml + +## Steps + +### Prep + +1. Cut the scallion into large 3-4cm segments and smash them with the back of the knife +2. Chop the corn into small pieces +3. Roll-cut the carrot into chunks +4. Peel the ginger and cut into large slices +5. Chop the fresh ribs into small pieces + +### Cooking + +1. Put the ribs in cold water with the scallion, ginger and cooking wine to blanch. Bring to a boil over high heat, skim off the foam, then take out the ribs and drain +2. Heat the pot, add cold oil, and stir-fry the large ginger slices with the ribs. When the ribs are lightly browned on the surface, add the vinegar (it helps the meat get tender faster) and keep stir-frying for a minute +3. Pour in the boiling water—all of it at once, and don't add more later—and bring to a boil over high heat +4. Add the corn first, add the pepper, cover and simmer over low heat for twenty minutes, then add the carrot, cover and keep simmering over low heat for forty minutes +5. Seasoning is easy: three minutes before serving, add nothing but salt, and finally sprinkle with a handful of chopped green onion + +![Corn and pork rib soup - preview image 1](../../../dishes/soup/玉米排骨汤/玉米排骨汤.jpeg) + +## Additional Notes + +This dish isn't hard to make, uses simple ingredients, is beginner-friendly, and a big bowl is perfect when the weather turns cold. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/cream-of-mushroom-soup.md b/en/dishes/soup/cream-of-mushroom-soup.md new file mode 100644 index 0000000000..405f591ca6 --- /dev/null +++ b/en/dishes/soup/cream-of-mushroom-soup.md @@ -0,0 +1,64 @@ +# How to Make Cream of Mushroom Soup + +This is a classic French-style cream soup, silky and velvety, blending mushroom and dairy aromas. Mushrooms are rich in dietary fiber and trace elements, and milk provides high-quality protein and calcium. It's very simple; beginners can handle it easily, and it takes about 30 minutes from prep to finish. + +Estimated difficulty: ★ + +Estimated calories: 426 kcal + +--- + +## Ingredients and Tools + +- White button mushrooms +- Onion +- Butter +- Flour +- Milk +- Whipping cream +- Cracked black pepper +- Salt +- Water + +--- + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1~2 people. + +Total (per portion): + +- White button mushrooms 200 grams +- Onion 50 grams +- Butter 15 grams +- Flour 10 grams +- Milk 200 ml +- Whipping cream 30 ml +- Water 100 ml +- Salt 2 grams +- Cracked black pepper 1 gram + +--- + +## Steps + +1. Slice the mushrooms and mince the onion. Set aside. +2. Melt the butter in a frying pan over low heat, then add the onion and sauté until translucent. +3. Add the mushrooms and sauté until they release their liquid and soften, then sprinkle in the flour and stir evenly. +4. Add the milk and water, stir well, and bring to a boil over low heat, stirring constantly to prevent sticking. +5. Simmer over low heat for about 10 minutes until the soup thickens. +6. Pour in the cream and heat for another minute, then season with salt and black pepper. +7. After turning off the heat, you can blend it into a smooth soup (optional). + +--- + +## Additional Notes + +- You can set aside some mushrooms, sauté them separately until fragrant, and add them as garnish. +- Chicken stock instead of water gives better flavor; keep the total liquid under 300 ml per portion. +- If you like a thicker soup, increase the flour and cream slightly. +- Best eaten fresh; refrigerating or freezing is not recommended. + +--- + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/cucumber-and-century-egg-soup.md b/en/dishes/soup/cucumber-and-century-egg-soup.md new file mode 100644 index 0000000000..64ebfd5fc8 --- /dev/null +++ b/en/dishes/soup/cucumber-and-century-egg-soup.md @@ -0,0 +1,50 @@ +# How to Make Cucumber and Century Egg Soup + +Cucumber and century egg soup is a quick home-style soup with a light flavor and the toasty aroma of century egg and garlic fried together—warming without being greasy. Cucumber cools and hydrates, and century egg provides some protein, low in fat and easy on the body. There's almost no technical barrier; even kitchen beginners can make it easily, and it takes only about ten minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 311 kcal + +## Ingredients and Tools + +- Cucumber +- Century eggs (pidan) +- Garlic +- Green onion +- Cooking oil (lard recommended) +- Salt +- Chicken bouillon powder (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Cucumber 1 +- Century eggs 2 +- Garlic 2 cloves +- Green onion +- Cooking oil 10-15 g +- Salt 2-3 g +- Chicken bouillon powder 0.5-1 g +- Water 400-500 ml + +## Steps + +1. Wash the cucumber and cut into thin slices 0.5-1.2 mm thick +2. Wash and chop the green onion; smash the garlic with a knife, peel it, and cut in half +3. Peel the century eggs and cut each into 6-8 pieces. Pour oil into the pot and add the cut century eggs and garlic +4. Fry over low heat until the century eggs and garlic are a bit golden brown on the surface, add the water, and bring to a boil over high heat +5. Add the cucumber slices. As soon as the water boils again, turn off the heat, season with salt and chicken bouillon, and serve +6. Ladle into bowls and sprinkle with chopped green onion + +## Additional Notes + +- Peel the cucumber or not, as you prefer +- You can make thin cucumber slices with a peeler +- Rubbing a little sesame oil on the knife when cutting the century eggs keeps them from sticking +- Reference: [Step-by-step photos of cucumber and century egg soup - Xiachufang](https://www.xiachufang.com/recipe/103991291/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/enoki-mushroom-soup.md b/en/dishes/soup/enoki-mushroom-soup.md new file mode 100644 index 0000000000..477085b715 --- /dev/null +++ b/en/dishes/soup/enoki-mushroom-soup.md @@ -0,0 +1,35 @@ +# How to Make Enoki Mushroom Soup + +This is a light, refreshing home-style soup with a savory flavor, a simple quick dish. Enoki mushrooms are rich in amino acids and dietary fiber, and adding egg provides high-quality protein. There's almost no barrier to entry; beginners can handle it easily, and it takes only about 10 minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 149 kcal + +## Ingredients and Tools + +- Enoki mushrooms +- Egg (if desired) + +## Calculation + +Per portion: + +- Enoki mushrooms 400-500 grams (one bag from the market) +- Salt 15 grams +- MSG 5 grams + +## Steps + +1. Pull the enoki mushrooms apart by hand—the more separated the better, **or they'll get stuck in your teeth**—rinse and set aside. +2. Cut the enoki into segments with a kitchen knife or fruit knife, as you prefer, but no longer than 5 cm. +3. Put the enoki in the pot, add water to about 1.1 times the height of the ingredients, and once it boils, **wait 3 minutes**. +4. Add the MSG and salt and stir. +5. Keep heating for about 30 seconds, then turn off the heat and serve. + +## Additional Notes + +- If you like egg in your soup, pour in beaten egg after the water boils in step 3. +- After serving, you can add 3-4 drops of sesame oil for aroma. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/laba-congee.md b/en/dishes/soup/laba-congee.md new file mode 100644 index 0000000000..290df77cc4 --- /dev/null +++ b/en/dishes/soup/laba-congee.md @@ -0,0 +1,80 @@ +# How to Make Laba Congee + +Laba congee is a traditional sweet congee for the Laba Festival: thick, soft and sticky, blending the complex aromas of various grains, beans and dried fruits. It's rich in carbohydrates, minerals and various vitamins, and lotus seeds are said to calm the mind, making it good for people under a lot of work stress. There are many ingredients, but it's simple to make—just simmer patiently—so it's beginner-friendly. Excluding soaking and prep, simmering takes about 3 hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 2042 kcal + +## Ingredients and Tools + +- Drinking water +- Rice +- Glutinous rice +- Peanuts +- Red beans (adzuki) +- Red dates (jujubes) +- Congee pot (ordinary pots burn easily on the bottom; use a pressure cooker if you can) +- Medium glass bowls (or other medium stainless steel containers) +- Several small bowls + +### Optional Ingredients + +Since Laba congee recipes vary widely, choose the ingredients below according to your taste. + +- Job's tears (coix seed) +- Black rice +- Millet +- Lotus seeds +- Mung beans +- Soybeans +- Peas +- Red kidney beans +- Longan (pitted dried longan) +- Chestnuts +- Shelled walnuts +- Raisins +- Rock sugar (or white sugar, for sweetening) + +## Calculation + +For one person (three small bowls), one portion is: + +- Drinking water 1 L +- Rice 50 g +- Glutinous rice 50 g +- Job's tears 50 g +- Black rice 50 g +- Millet 50 g +- Lotus seeds 25 g +- Mung beans 25 g +- Red beans 25 g +- Peanuts 25 g +- Soybeans 25 g +- Peas 25 g +- Red dates 25 g +- Longan 25 g +- Chestnuts 25 g +- Shelled walnuts 25 g +- Raisins 25 g +- Red kidney beans 25 g +- Rock sugar 10~25 g + +Adjust the amounts above to your taste. For rice and grains, no more than 150 g is recommended; for other beans, no more than 50 g. + +## Steps + +1. In advance, rinse the mung beans, red beans, peanuts, soybeans, peas and red kidney beans, put them in a clean glass bowl, fill the bowl 3/4 full with drinking water, and soak overnight (or at least 8 hours). +2. In advance, rinse the rice, glutinous rice, Job's tears, black rice, millet and lotus seeds, put them in a clean glass bowl, fill the bowl 3/4 full with drinking water, and soak for 3 hours. +3. Drain the water from the bowl of mung beans, red beans, peanuts, soybeans, peas and red kidney beans prepared in step 1, put the beans into the congee pot, add 1 liter of drinking water (or enough to cover the ingredients by a thumb's width), bring to a boil over high heat, then cover and simmer over low heat for 30 minutes. +4. Drain the water from the bowl of rice, glutinous rice, Job's tears, black rice, millet and lotus seeds prepared in step 2, add them to the congee pot, cover, and simmer over low heat for 60 minutes. +5. Rinse the red dates, longan, chestnuts, walnuts, raisins (cut the red dates into small pieces) and rock sugar, add them to the pot, cover, and simmer over low heat for 60 minutes. +6. Once the congee is thick, turn off the heat, serve, and enjoy. + +## Additional Notes + +- When adding ingredients to the pot, stir so they're evenly distributed, and watch the water level; if it drops below the rice and other ingredients, add water immediately. +- Control the heat—don't let it get too high—and stir regularly. If using an ordinary pot, add the ingredients after the water boils, and stir until it boils again before turning to low heat, to avoid burning the bottom. If you can, use a pressure cooker or congee pot instead. +- References: [The most authentic Laba congee recipe online—sweet, soft and sticky, get it right the first time! - Bilibili](https://www.bilibili.com/video/BV1Mt411H7by/?spm_id_from=333.1391.0.0&vd_source=2a1baf3b15cd0eb7f9396b4ad2708e44), [Laba congee (congee made from various ingredients on the Laba Festival) - Baidu Baike](https://baike.baidu.com/item/腊八粥/27200) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/lamb-soup.md b/en/dishes/soup/lamb-soup.md new file mode 100644 index 0000000000..e0593f6c9b --- /dev/null +++ b/en/dishes/soup/lamb-soup.md @@ -0,0 +1,51 @@ +# How to Make Lamb Soup + +![Lamb offal soup](../../../dishes/soup/羊肉汤/羊肉汤.jpg) + +Lamb soup is a warming home-style soup with a milky white broth and tender meat, with the fresh aroma and slight heat of scallion and white pepper. It's rich in protein, calcium, iron and other nutrients, and is said to warm the stomach and spleen and fend off the cold. The steps are simple and beginners can master them easily. The whole cooking process takes about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 599 kcal + +## Ingredients and Tools + +- Lamb or lamb offal +- Cooking oil +- Cooking wine +- Scallion (large, Chinese leek-type) +- Ground white pepper +- Salt +- Ground cumin (optional) +- Cilantro (optional) + +## Calculation + +Per portion: + +- Lamb 300g +- Cooking oil 10ml +- Cooking wine 20ml +- Scallion 50g +- Boiling water 1000ml +- Ground white pepper 1g +- Salt 5g +- Ground cumin 1g +- Cilantro 20g + +## Steps + +1. Cut the lamb into pieces 5cm long and 0.5cm wide +2. Cut the scallion into small segments +3. Put the lamb in a pot with 1000ml of room-temperature water, the cooking wine and the scallion +4. After boiling for 2 minutes, take out the lamb, rinse with room-temperature water, and drain +5. Heat the pot and add the cooking oil, add the lamb, and stir-fry for 2 minutes until lightly browned on the surface +6. Add the boiling water and turn to high heat +7. After 5 minutes, add the ground white pepper and salt and keep boiling for 5 minutes +8. After serving, add the cilantro and ground cumin and stir well + +## Additional Notes + +- When adding the boiling water, make sure the heat is on high, so the fat emulsifies better with the broth + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/millet-congee.md b/en/dishes/soup/millet-congee.md new file mode 100644 index 0000000000..59590ee54f --- /dev/null +++ b/en/dishes/soup/millet-congee.md @@ -0,0 +1,36 @@ +# How to Make Millet Congee + +Millet congee is a common home-style congee in northern China: smooth and soft with a rich grain aroma, and the "rice oil" that forms on top is especially soothing for the stomach. It's rich in protein, fat, carbohydrates and carotene, and its vitamin B1 content is among the highest of all grains; it's easy to digest. It's very simple; beginners can master it easily, and it takes about 30-35 minutes from boiling the water to serving. + +Estimated difficulty: ★★ + +Estimated calories: 362 kcal + +## Ingredients and Tools + +- Millet +- Water (spring water is best) + +## Calculation + +- Millet 100 grams +- Water (spring water is best) 2000 grams + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Put 100 grams of millet in a bowl and rinse it lightly once (stir with your hand and pour off the water; this only removes surface dust—don't scrub it!!!) +2. Bring the water to a boil—it must be boiling!!! +3. When the water is at a rolling boil, pour the millet into the pot. (A very important step that's easily overlooked) +4. Stir so the millet doesn't stick to the bottom, and keep cooking on high heat for 6-10 minutes, stirring a few times in between. +5. Turn to medium, then low heat, and simmer for 15-20 minutes with the lid slightly ajar—don't let the millet oil escape. Keep stirring a few times so it doesn't burn on the bottom + +## Additional Notes + +* This is made in an ordinary pot (only 30-35 minutes) and tastes best. A pressure cooker or rice cooker is more convenient but gives a worse result; use a bit less water, usually 100 grams of millet + 1800 grams of water +* Millet only needs rinsing to remove surface dust; don't over-wash it, or you'll lose the millet oil +* Remember: the millet must go in when the water is boiling +* I don't like adding baking soda; I prefer the natural aroma of millet + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/plain-rice-congee.md b/en/dishes/soup/plain-rice-congee.md new file mode 100644 index 0000000000..bb0d31061a --- /dev/null +++ b/en/dishes/soup/plain-rice-congee.md @@ -0,0 +1,38 @@ +# How to Make Plain Rice Congee + +Plain rice congee is light and soft, an essential home-style staple that warms the stomach, with a pure rice aroma suitable for all ages. It's rich in carbohydrates with a little protein and is easy to digest; in Chinese food therapy it's said to nourish the spleen, soothe the stomach and clear the lungs. It's simple—you just need to manage the heat and water—and beginners can make it easily. It takes about 25 minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 308 kcal + +## Ingredients and Tools + +* Rice +* Water +* Vegetable oil (optional) + +## Calculation + +* One person can usually eat 60ml-110ml of rice. +* The volume of water is 9-12 times the volume of rice. +* One bowl holds 500ml. +* Latest time to stop high-heat cooking, T1: 1.5 minutes/500ml * water volume +* Earliest time the congee can be eaten, Tr: 10 minutes/500ml * water volume +* Mass of oil, Mo: raw rice volume / 10 +* Chilling time Tc = raw rice volume / 10 ml/minute. + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. (Optional) Mix Mo ml of oil with the rinsed rice, *making sure it's as thoroughly mixed as possible, i.e. every grain has at least a little oil on it* +2. (Optional) Refrigerate the rice-oil mixture for time Tc. +3. Put the rice and water in the pot. +4. Turn on high heat and heat until T1. +5. Turn the heat down before T1. **If you forget this step, the water may boil over and put out the flame. Very dangerous!** +6. Keep heating until Tr. At Tr, turn off the heat. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/poached-pork-meatball-soup.md b/en/dishes/soup/poached-pork-meatball-soup.md new file mode 100644 index 0000000000..913d5a2f86 --- /dev/null +++ b/en/dishes/soup/poached-pork-meatball-soup.md @@ -0,0 +1,78 @@ +# How to Make Poached Pork Meatball Soup + +Poached pork meatball soup (sheng cuan wanzi tang) has fresh, tender, springy meatballs, a home-style soup with pure, natural flavor. Pork provides high-quality protein, and with wood ear mushrooms, daylily buds and so on, it's fairly balanced nutritionally. You need to mince the meat yourself and get the hang of squeezing out meatballs at the right temperature, so there's a bit of a learning curve; it's better suited to home cooks with some basics. It takes about 1 hour from prep to table. + +Estimated difficulty: ★★★★ + +Estimated calories: 857 kcal + +## Ingredients and Tools + +### For the Meatballs + +* Pork front leg meat +* Salt +* Ground pepper +* Scallion-ginger-Sichuan pepper water +* Egg white from one egg +* Potato starch +* Cooked soybean oil + +### For the Soup + +* Wood ear mushrooms +* Dried daylily buds +* Green onion +* Soaked glass noodles (in the bottom of the bowl) +* Salt +* Chicken bouillon powder +* Ground pepper +* Sesame oil +* Cilantro + +## Calculation + +Per portion: + +* Salt = pork weight in jin (1 jin = 500g) * 6 grams +* Ground pepper = pork weight in jin * 2 grams +* Potato starch = number of people * 40 grams; this tutorial is calculated for one person + +## Steps + +### Mincing the Meat + +1. Cut the meat open, 3:7 fat to lean +2. Chop with the knife, then pound with the back of the knife to break up and loosen the sinew +3. Chop and pound until minced. If you want it to taste good, mince it yourself; machine-ground meat is too mushy + +### Seasoning + +1. Per 500g of meat: 6 grams of salt, 1 gram of ground pepper +2. Mix by hand +3. Add the scallion-ginger-Sichuan pepper water in several additions, stirring as you go and kneading by hand so the meat absorbs it fully. Use 80 grams of the water per 500g of minced meat +4. Add the egg white and keep stirring in one direction +5. Add 40 grams of potato starch and mix well +6. Add the cooked soybean oil; this keeps the meatballs tender, smooth and springy + +### Poaching the Meatballs + +1. Bring a pot of water to a boil, then turn to low heat so it's barely simmering +2. Squeeze out meatballs by hand +3. When they all float, cook over low heat for 1 minute + +### Making the Soup + +1. Put the glass noodles in the bottom of the bowl +2. Add wood ear mushrooms, daylily buds and green onion, and season the base with salt, ground pepper and chicken bouillon +3. Pour the meatballs and broth into the bowl +4. Drizzle with 3-5 drops of sesame oil +5. Add a small sprig of cilantro + +## Additional Notes + +Reference: [Poached meatball soup is all about fresh, tender and springy—learn these meatball tricks to make it authentic](https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click) + +* Add chili oil to taste + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/pork-rib-and-bitter-melon-soup.md b/en/dishes/soup/pork-rib-and-bitter-melon-soup.md new file mode 100644 index 0000000000..93eed30e32 --- /dev/null +++ b/en/dishes/soup/pork-rib-and-bitter-melon-soup.md @@ -0,0 +1,54 @@ +# How to Make Pork Rib and Bitter Melon Soup + +Pork rib and bitter melon soup is a Cantonese home-style soup with a clear broth and a savory, slightly bitter-sweet finish: tender ribs, and bitter melon that cools the body and cuts the richness. It's rich in protein and vitamins, and the dried shrimp adds calcium. Preparing it requires blanching to remove gaminess and carefully removing the bitter melon pith, which is a bit challenging for beginners, but an electric pressure cooker simplifies it a lot. Traditional slow simmering takes 2 to 4 hours (start 4 hours ahead); with a pressure cooker it takes only about 1 hour. + +Estimated difficulty: ★★★★ + +Estimated calories: 905 kcal + +## Ingredients and Tools + +Optional tools + +- Electric pressure cooker (greatly simplifies the cooking process and time) +- Clay pot (better than a wok for making soup) + +Required ingredients + +- Pork ribs +- Bitter melon +- Dried small shrimp (xiapi) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 4 people. +Per portion: + +- Pork ribs 250g to 500g +- Bitter melon 100g to 200g +- Dried small shrimp 5g to 15g +- Ginger 5~10g (optional, for removing gaminess when blanching) + +## Steps + +1. Rinse the ribs and cut into pieces about 4cm ±2cm * 3 ± 2cm (if you don't have a tool for chopping ribs, ask the vendor) +2. Put 700ml of cold water and the ribs in the wok, heat until boiling, then turn off the heat and take out the ribs +3. Cut the bitter melon in half lengthwise, thoroughly remove the seeds and pith, cut into strips 0.5 ± 0.3 cm thick, and rinse + + Cooking in a stockpot + + - Put 1100ml of water and the ribs in the stockpot over high heat + - Once the water boils, add the bitter melon and dried shrimp, turn to low heat, and wait 120~240 minutes (after 120 minutes you can take out a piece of meat to taste; if the meat comes off the bone fairly easily, turn off the heat) + - Before serving, add salt and white pepper; the recommended amount is 0.3 to 0.6g of salt and 0.1 to 0.5g of white pepper per 250ml + + Cooking in an electric pressure cooker + + - Add 1000ml of water, the ribs, dried shrimp and bitter melon + - Select the soup function and cook (usually 45 minutes under pressure) + - Serve, adding salt and pepper as with the stockpot + +## Additional Notes + +- You can use other savory ingredients instead of dried shrimp, such as dried scallops + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/pork-rib-soup-with-chinese-yam-and-corn.md b/en/dishes/soup/pork-rib-soup-with-chinese-yam-and-corn.md new file mode 100644 index 0000000000..05d8a80fe5 --- /dev/null +++ b/en/dishes/soup/pork-rib-soup-with-chinese-yam-and-corn.md @@ -0,0 +1,68 @@ +# How to Make Pork Rib Soup with Chinese Yam and Corn + +Pork rib soup with Chinese yam and corn is sweet and rich: soft Chinese yam and sweet corn blended with the savory aroma of pork ribs, a home-style soup for all ages. It's rich in protein, dietary fiber and various vitamins, and is said to strengthen the spleen and stomach and boost resistance. It's simple, with clear prep and stewing steps, so beginners can pick it up easily. It takes about 1 hour in total. + +Estimated difficulty: ★★ + +Estimated calories: 1054 kcal + +## Ingredients and Tools + +- Pork ribs (prime spare ribs recommended) +- Chinese yam (iron-stick yam recommended) +- Carrot +- Corn (sweet corn or waxy corn recommended) +- Ginger +- Green onion +- Cooking wine +- Salt +- Clay pot or deep stockpot + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Pork ribs 500g +- Chinese yam 1 (about 300g) +- Carrot 1 (about 150g) +- Corn 1 ear (about 250g) +- Ginger (about 20g, sliced) +- Green onion (about 15g, tied in a knot or chopped) +- Cooking wine 15ml +- Cooking oil 10ml +- Drinking water 1500ml - 2000ml +- Salt 6g - 8g + +## Steps + +1. **Preparing the ingredients**: + - Wash and peel the carrot and roll-cut into chunks of about 3cm. + - Wash the corn and chop it into rounds about 4cm long. + - Peel the Chinese yam (wearing gloves is recommended to prevent skin irritation from the slime) and cut into segments about 4cm long. Set aside. +2. **Blanching the ribs**: + - Put plenty of cold water in the pot and add the rinsed ribs. + - Add about 10g of ginger slices, the green onion knot and 15ml of cooking wine. + - Bring to a boil over high heat, then **wait 3 minutes**, skimming off the foam with a spoon. + - Take out the ribs, rinse off impurities in warm water of about 40℃, drain and set aside. +3. **Stir-frying the ribs**: + - Heat the pot, add 10ml of cooking oil, and wait 10 seconds for the oil to heat up. + - Add the remaining ~10g of ginger slices and fry until fragrant. + - Add all the prepared ribs and stir-fry over medium heat for about 1 minute until slightly browned on the surface. +4. **Stewing**: + - Add 1500ml - 2000ml of drinking water to the pot all at once. + - Add all the prepared carrot, corn and Chinese yam. + - Bring to a boil over high heat, then turn to low heat, cover, and **simmer slowly for 40 minutes**. +5. **Seasoning and serving**: + - Add 6g - 8g of salt and stir well with a spoon. + - Keep simmering on low heat for **2 minutes** so the salt is absorbed. + - Turn off the heat, sprinkle with chopped green onion to taste, and serve. + +## Additional Notes + +- **Preventing oxidation**: if you don't put the peeled Chinese yam in the pot right away, soak it in water so it doesn't oxidize and turn dark from contact with air. +- **Controlling texture**: if you like the Chinese yam extremely soft, add it with the ribs; if you like it to hold its shape, add it after the ribs have simmered for 20 minutes. +- **Adding water**: if the water level drops below the ingredients while stewing, be sure to add hot water; cold water makes the meat fibers contract suddenly and become tough. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/seaweed-egg-drop-soup.md b/en/dishes/soup/seaweed-egg-drop-soup.md new file mode 100644 index 0000000000..6a232399bb --- /dev/null +++ b/en/dishes/soup/seaweed-egg-drop-soup.md @@ -0,0 +1,40 @@ +# How to Make Seaweed Egg Drop Soup + +Seaweed egg drop soup is a light, savory home-style soup, a simple Chinese soup dish. Laver (zicai) is rich in iodine, calcium and dietary fiber, and eggs provide high-quality protein, a nutritionally balanced pair. It's very simple and beginner-friendly, taking only about 20 minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 217 kcal + +## Ingredients and Tools + +* Eggs +* Dried laver (zicai seaweed) +* Chopped green onion +* Water +* Salt +* Oil +* Shrimp (to taste, optional) + +## Calculation + +For 1 person: + +* 10g of dried laver (add more if you love seaweed) +* 2 eggs +* Salt 2 grams + +## Steps + +1. Soak the dried laver in water for 15 minutes, then drain and set aside. +2. Heat the pot and add 1.5 liters of water, 5ml of oil and 2g of salt. When the water boils, add the laver. +3. 3 minutes after the laver comes to a boil, slowly pour in the beaten eggs; it's ready in 30 seconds. +4. Sprinkle with chopped green onion and turn to low heat for 20 seconds. +5. Turn off the heat and add a few drops of sesame oil before serving; some people also add a few dried small shrimp, which tastes good too. + +## Additional Notes + +* After the water boils, turn the heat down and pour the beaten eggs in a circle around the boiling center. For more tender egg ribbons, cover the pot, turn off the heat, wait half a minute, then open it. +* If you like a thicker texture, add 2g of starch. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/shanghai-style-borscht.md b/en/dishes/soup/shanghai-style-borscht.md new file mode 100644 index 0000000000..7c2c599460 --- /dev/null +++ b/en/dishes/soup/shanghai-style-borscht.md @@ -0,0 +1,66 @@ +# How to Make Shanghai-Style Borscht + +A Shanghai-style home soup adapted from Russian beet borscht (luosong tang), built around tomatoes and beef: sweet, tangy, rich and full-bodied. It's rich in high-quality protein, lycopene and various vitamins for balanced nutrition. It's simple and friendly to beginners, taking 2–3 hours in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 2006 kcal + +## Ingredients and Tools + +- Vegetable base (the trio of parsley/celery, carrot and onion) +- Beef stock (stock concentrate can be used instead) +- Beef (beef brisket or oxtail) +- Tomatoes (tomato paste, canned tomatoes) + +## Calculation + +Per portion: + +- Beef stock 500 mL +- Beef 250 g (beef brisket or oxtail) +- Canned tomatoes 2 cans (fresh tomatoes can be used, but the flavor is weaker) +- Tomato paste 5 g (for more tomato flavor) +- Potatoes 400 g +- Onion 100 g +- Carrot 100 g +- Parsley/celery 100 g +- Red sausage (Harbin-style) 100 - 200 g +- Olive oil 5 mL (for cooking the vegetables; vegetable oil can be used instead) +- Vegetable oil 5 mL (for searing the beef; don't use olive oil instead) +- Salt 18 g +- Black pepper 3 g + +## Steps + +### Prep + +1. Dice the onion, carrot and parsley/celery into 1cm cubes +2. Cut the red sausage and potatoes into 2cm chunks +3. Remove the core from the cabbage and tear into 2cm pieces by hand +4. Season the beef with 3 g of salt and 3 g of black pepper and marinate for 5 minutes + +### Searing + +1. Heat a frying pan and add the vegetable oil +2. Sear the beef until **golden brown** on the surface (it can still be raw inside—just don't burn it), then remove and set aside. + +### Cooking, Part 1 (First Hour) + +1. Heat a stockpot and add the olive oil, diced onion, carrot and parsley/celery +2. Sauté until **the onion is translucent**, then add the tomato paste and canned tomatoes +3. Add the beef and diced potatoes and stir well +4. Add water to cover the ingredients and cook over medium heat for 1 hour + +### Cooking, Part 2 (Last Half Hour) + +1. Open the pot, add the cabbage and red sausage, and stir well +2. Cook over medium heat for half an hour +3. Open the lid, add the remaining 15 g of salt, mix well, and serve + +## Additional Notes + +- Try not to substitute fresh tomatoes; the combination of canned tomatoes + tomato paste has more flavor +- Apart from carrot, onion, parsley/celery and beef, which are essential, the other ingredients can be mixed freely + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/snow-fungus-and-lotus-seed-soup.md b/en/dishes/soup/snow-fungus-and-lotus-seed-soup.md new file mode 100644 index 0000000000..36375e36bc --- /dev/null +++ b/en/dishes/soup/snow-fungus-and-lotus-seed-soup.md @@ -0,0 +1,43 @@ +# How to Make Snow Fungus and Lotus Seed Soup + +![Snow fungus and lotus seed soup](../../../dishes/soup/银耳莲子粥/银耳莲子粥.png) + +Snow fungus and lotus seed soup is sweet and silky: soft, chewy snow fungus (white wood ear) and creamy lotus seeds, a common nourishing sweet soup. It's rich in natural gelatinous fiber, dietary fiber and various trace elements, and is said to calm the mind. It requires soaking and slow simmering, which tests a beginner's patience. It takes about 3.5 hours in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 282 kcal + +## Ingredients and Tools + +- Snow fungus (white wood ear) +- Cored lotus seeds +- Red dates (jujubes) +- Goji berries (optional) +- Rock sugar + +## Calculation + +For 1 person: + +- Snow fungus 60g +- Cored lotus seeds 20g +- Red dates 6g +- Goji berries 5-6g +- Rock sugar 10-20g + +## Steps + +1. Soak the snow fungus and lotus seeds in water for 2 hours and the red dates for 10 - 20 minutes; rinse the goji berries. Set aside +2. Pour 600ml of water into the pot, bring to a boil, then add the snow fungus, lotus seeds and red dates in order +3. When the water boils again, cover and turn to medium heat to keep simmering +4. After about 1 hour, add 5g - 10g of rock sugar and 5g - 6g of goji berries, and turn to low heat +5. Keep simmering on low for 30 minutes; by now the snow fungus should start to look thick and gelatinous +6. Add another 5g - 10g of rock sugar and stir with a spoon for 5 - 10 minutes +7. Turn off the heat and ladle into bowls + +## Additional Notes + +- Once the snow fungus turns thick and gelatinous, stir promptly with a spoon to keep it from burning on the bottom + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/squab-stewed-with-mushrooms.md b/en/dishes/soup/squab-stewed-with-mushrooms.md new file mode 100644 index 0000000000..458afd65c3 --- /dev/null +++ b/en/dishes/soup/squab-stewed-with-mushrooms.md @@ -0,0 +1,43 @@ +# How to Make Squab Stewed with Mushrooms + +Squab stewed with mushrooms has a clear broth and delicate meat, blending the earthy aroma of mushrooms with the savoriness of pigeon—a home-style Cantonese stew. Squab is rich in high-quality protein and various amino acids, and mushrooms provide polysaccharides and dietary fiber, making it gently nourishing. The squab is first blanched to remove gaminess, then stewed with corn and mushrooms, which requires some control of heat and timing, but beginners can manage with a bit of care. From prep to serving it takes about 45 minutes in a pressure cooker, or just over 1 hour slow-stewed in a clay pot. + +Estimated difficulty: ★★★★ + +Estimated calories: 324 kcal + +## Ingredients and Tools + +* Squab (young pigeon) +* Mushrooms +* Corn +* Ginger +* Cooking wine +* Salt +* Clay pot or pressure cooker + +## Calculation + +For 2 people: + +* Squab 300 g +* Mushrooms 100 g +* Corn 200 g +* Ginger 30 g +* Cooking wine 15 ml +* Salt 10 g + +## Steps + +1. Rinse the squab (cleaned by a friendly vendor) in cold water +2. Put the cleaned squab in a pot of cold water with 15ml of cooking wine and ginger. As soon as the water boils, take out the squab, or it will lose nutrients +3. Put the squab in the pressure cooker or clay pot, add water to cover, and add 20 g of ginger, 200 g of corn and 100 g of mushrooms + + Note: 30 minutes in a pressure cooker; in a clay pot, bring to a boil and then slow-stew over low heat for 40-60 minutes +4. When time is up, serve into bowls and add 3~5g of salt + +![Squab stewed with mushrooms - preview image 1](../../../dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.jpg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/tangerine-peel-pork-rib-double-boiled-soup.md b/en/dishes/soup/tangerine-peel-pork-rib-double-boiled-soup.md new file mode 100644 index 0000000000..8a6ee52c60 --- /dev/null +++ b/en/dishes/soup/tangerine-peel-pork-rib-double-boiled-soup.md @@ -0,0 +1,53 @@ +# How to Make Tangerine Peel Pork Rib Double-Boiled Soup + +A nourishing, soothing Cantonese double-boiled soup with a clear broth and a mellow sweetness, carrying the distinctive aroma of aged tangerine peel (chenpi). Pork ribs provide high-quality protein, and together with American ginseng, dendrobium and other ingredients, it's said to moisten the lungs, strengthen the spleen and quench thirst—good for people who often stay up late. The difficulty is medium: you just prepare the ingredients, put them in a double-boiling pot, and simmer slowly for about two hours. + +Estimated difficulty: ★★★★ + +Estimated calories: 357 kcal + +## Ingredients and Tools + +* Pork ribs +* Aged tangerine peel (chenpi) +* American ginseng +* Dendrobium (shihu) +* Solomon's seal (yuzhu) +* Ophiopogon root (maidong) +* Double-boiling soup pot +* Salt + +## Calculation + +Per portion: + +* Pork ribs (pork bones also work), 4-5 pieces +* Aged tangerine peel (usually 8-20 years old); one peel usually has 3 segments, use 1 segment +* American ginseng (also called huaqi shen), 9 slices +* Dendrobium, 6 pieces +* Solomon's seal, 5 slices +* Ophiopogon root, 7 pieces +* Double-boiling pot, one per person +* Salt, 5g + +## Steps + +### Prep + +1. Blanch the ribs in hot water to remove the blood +2. Just rinse the tangerine peel, ophiopogon root, Solomon's seal, dendrobium and American ginseng +3. Wash the double-boiling pot + +### Cooking + +1. Open the double-boiling pot, put the ribs on the bottom first, then add the tangerine peel, ophiopogon root, Solomon's seal, dendrobium and American ginseng in that order +2. Add hot water to the double-boiling pot, not too full +3. Add water to the outer steaming vessel and double-boil for 1.5 hours +4. Add salt and drink while hot + +## Additional Notes + +The double-boiling pot is very hot; be careful not to burn yourself or let it slip and break when picking it up +Cantonese slow-cooked soups (laohuo liangtang) are all about ingredients and timing—just prepare the ingredients and simmer long enough, and you're done! + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/tangerine-peel-pork-rib-soup.md b/en/dishes/soup/tangerine-peel-pork-rib-soup.md new file mode 100644 index 0000000000..a4ed88f6b6 --- /dev/null +++ b/en/dishes/soup/tangerine-peel-pork-rib-soup.md @@ -0,0 +1,55 @@ +# How to Make Tangerine Peel Pork Rib Soup + +This soup is a Cantonese slow-cooked soup (laohuo liangtang): a clear broth, sweet and soothing with a lingering aroma, carrying the distinctive aged character of tangerine peel. Pork ribs provide high-quality protein and calcium, and with tangerine peel, American ginseng, dendrobium and other ingredients, it's said to regulate qi, strengthen the spleen, nourish yin and moisten the lungs—good for long nights or a sore throat. It's not hard overall—just prepare the ingredients and get the simmering time right—so beginners can make it easily. It takes about two hours from prep to serving. + +![Tangerine peel pork rib soup](../../../dishes/soup/陈皮排骨汤/陈皮排骨汤.jpg) + +Estimated difficulty: ★★★ + +Estimated calories: 365 kcal + +## Ingredients and Tools + +* Pork ribs +* Aged tangerine peel (chenpi) +* American ginseng +* Dendrobium (shihu) +* Solomon's seal (yuzhu) +* Ophiopogon root (maidong) +* Double-boiling soup pot +* Salt + +## Calculation + +Per portion: + +* Pork ribs (pork bones also work), 4-5 pieces +* Aged tangerine peel (usually 8-20 years old); one peel usually has 3 segments, use 1 segment +* American ginseng (also called huaqi shen), 9 slices +* Dendrobium, 6 pieces +* Solomon's seal, 5 slices +* Ophiopogon root, 7 pieces +* Double-boiling pot, one per person +* Salt, 5g + +## Steps + +### Prep + +1. Blanch the ribs in hot water to remove the blood +2. Just rinse the tangerine peel, ophiopogon root, Solomon's seal, dendrobium and American ginseng +3. Wash the double-boiling pot + +### Cooking + +1. Open the double-boiling pot, put the ribs on the bottom first, then add the tangerine peel, ophiopogon root, Solomon's seal, dendrobium and American ginseng in that order +2. Add hot water to the double-boiling pot, not too full +3. Add water to the outer steaming vessel and double-boil for 1.5 hours +4. Add salt and drink while hot + +## Additional Notes + +The double-boiling pot is very hot; be careful not to burn yourself or let it slip and break when picking it up +Cantonese slow-cooked soups are all about ingredients and timing—just prepare the ingredients and simmer long enough, and you're done! + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/thickened-shiitake-soup.md b/en/dishes/soup/thickened-shiitake-soup.md new file mode 100644 index 0000000000..ad635036b7 --- /dev/null +++ b/en/dishes/soup/thickened-shiitake-soup.md @@ -0,0 +1,47 @@ +# How to Make Thickened Shiitake Soup + +Thickened shiitake soup is rich, savory and smooth, a quick home-style soup. Shiitake mushrooms contain plenty of amino acids and polysaccharides, which help boost immunity. It requires some basic heat control and thickening technique, but it's still beginner-friendly. It takes only about 25 minutes from prep to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 146 kcal + +## Ingredients and Tools + +* Shiitake mushrooms +* Green onion +* Cooking oil +* Salt +* Chicken bouillon powder +* Potato starch + +## Calculation + +Per portion: + +* Fresh shiitake mushrooms 2 +* Green onion 0.5 stalk +* Chicken bouillon powder 3 g +* Cooking oil 10 ml +* Salt 3 g +* Boiling water 350 ml +* Potato starch 10 g + +## Steps + +1. Slice the shiitakes (each slice 0.5-1 cm thick; thicker slices are chewier than thin ones), put them in a large bowl, add 2g of salt and soak for 15 minutes +2. Put the starch in a small bowl, add 50ml of water, and stir until dissolved with no lumps (starch slurry) +3. Pour off the salt water and squeeze some of the water out of the shiitakes (to make the next frying step easier) [optional] +4. Over low heat, add the oil. When the oil starts forming small bubbles (about 30s on low, depending on your stove's power), add the shiitakes and fry each side for 10s [optional] +5. Pour in 300ml of boiling water, turn to medium heat and cook for 3-5 minutes +6. Pour in the starch slurry, stir the soup, add 3g of salt and 3g of chicken bouillon, and finally sprinkle with chopped green onion and serve + +![Thickened shiitake soup - preview image 1](../../../dishes/soup/勾芡香菇汤/1.jpeg) + +![Thickened shiitake soup - preview image 2](../../../dishes/soup/勾芡香菇汤/2.jpeg) + +![Thickened shiitake soup - preview image 3](../../../dishes/soup/勾芡香菇汤/3.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/tomato-beef-egg-drop-soup.md b/en/dishes/soup/tomato-beef-egg-drop-soup.md new file mode 100644 index 0000000000..37c67ca356 --- /dev/null +++ b/en/dishes/soup/tomato-beef-egg-drop-soup.md @@ -0,0 +1,57 @@ +# How to Make Tomato Beef Egg Drop Soup + +Tomato beef egg drop soup is a sweet, tangy, appetizing home-style soup, fresh and smooth. Beef is rich in high-quality protein and iron, tomatoes provide lycopene and vitamin C, and eggs add lecithin. It's simple; beginners can master it easily, and it's usually on the table in about half an hour. + +Estimated difficulty: ★★★ + +Estimated calories: 262 kcal + +## Ingredients and Tools + +- Beef +- Tomatoes +- Eggs +- Green onion, ginger, garlic +- Salt +- Ground pepper + +## Calculation + +- Beef: 150 g/person +- Tomatoes: 1/person +- Eggs: 1/person +- Salt: 2 g/person +- Ground pepper: 0.5 g/person + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Preparing the Vegetables + +1. Slice the beef thinly +2. Cut the tomatoes into small pieces +3. Chop the green onion +4. Slice the ginger +5. Mince the garlic into a paste + +### Preparing the Beef + +1. Put the beef in a bowl +2. Add salt and ground pepper and marinate for 15-20 minutes + +### Making the Soup + +1. Bring water to a boil +2. Add the ginger slices and beef slices and cook until the beef changes color +3. Add the tomato pieces and cook until the tomatoes soften +4. Beat the eggs and slowly pour them into the pot, stirring with chopsticks to form egg ribbons +5. Season with salt and ground pepper +6. Finally add the chopped green onion and serve + +## Additional Notes + +- Add some vinegar or sugar to adjust the taste to your liking +- If you like it spicy, add some chili or chili sauce + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/tomato-egg-soup.md b/en/dishes/soup/tomato-egg-soup.md new file mode 100644 index 0000000000..2538793393 --- /dev/null +++ b/en/dishes/soup/tomato-egg-soup.md @@ -0,0 +1,42 @@ +# How to Make Tomato Egg Soup + +Tomato egg soup is a sweet, tangy, appetizing home-style soup with a silky texture. It's extremely simple, a popular dish for all ages. It's rich in lycopene, vitamin C and high-quality protein, balanced and easy to absorb. It's very beginner-friendly and quick, taking about 15 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 258 kcal + +## Ingredients and Tools + +- Tomato +- Eggs +- Sesame oil +- MSG +- Salt +- Green onion, ginger, garlic + +## Calculation + +- Tomato 1 +- Eggs 1-2 (to taste; 2 if you love eggs, usually 1) +- Sesame oil 2 drops +- MSG 5 grams (optional) +- Salt 15 grams +- Green onion, ginger and garlic 15 grams in total + +## Steps + +1. Wash the tomato and cut into pieces. +2. Mince the green onion, ginger and garlic. +3. Crack the eggs into a bowl and beat evenly with chopsticks (or a whisk). +4. Heat the pot and add 15 ml of oil. When you see a wisp of smoke rising from the oil, add the green onion, ginger and garlic and stir-fry for 30 seconds. +5. Add the tomato and stir-fry for 1 minute. +6. Pour in water, about 1.2 times the height of the food in the pot, and add the salt. +7. Once it boils, pour in the beaten eggs, break them up with chopsticks, and add the MSG and sesame oil. +8. Wait 30 seconds, turn off the heat, and serve. + +## Additional Notes + +MSG is optional. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/yellow-catfish-and-tofu-soup.md b/en/dishes/soup/yellow-catfish-and-tofu-soup.md new file mode 100644 index 0000000000..0a26cc6cdc --- /dev/null +++ b/en/dishes/soup/yellow-catfish-and-tofu-soup.md @@ -0,0 +1,49 @@ +# How to Make Yellow Catfish and Tofu Soup + +Yellow catfish and tofu soup is a home-style soup with tender, delicate fish and a rich, milky white broth. The fish has few bones and tender meat, the tofu is silky, and white pepper adds a gentle warmth—good for all ages. Fish is rich in high-quality protein, and tofu adds calcium for balanced, easily absorbed nutrition. The process isn't complicated; just pay attention to removing fishiness and keeping the fish from sticking while frying, and beginners can manage it. It takes about 40 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 321 kcal + +## Ingredients and Tools + +* Yellow catfish (angci yu) or goby (shaguang yu) +* Tofu +* Green onion +* Ginger +* Cooking oil +* Cooking wine +* Salt +* Ground pepper + +## Calculation + +Per portion: + +* Yellow catfish or goby 1 +* Tofu 100 g +* Green onion 1 stalk +* Ginger 1 piece +* Ground pepper 3-5 g +* Cooking oil 15 ml +* Salt 10-15 g +* Boiling water 1L + +## Steps + +1. Rinse the cleaned fish (pay special attention to the blood inside the belly—if it's not washed clean it will smell fishy), put it in a large bowl, add cooking wine, 10g of ginger slices and 5g of salt, and marinate for 15 minutes +2. Cut the tofu into cubes, soak in cold water for 5 minutes, then drain and set aside +3. Before frying the fish, rub the wok with a slice of ginger to prevent sticking. Add the oil (15ml * the number of fish), and when hot, add the fish and fry for 2~3 minutes. Move the fish around a bit to keep it from sticking, and flip it once +4. When all the fish are fried, pour in the boiling water, 5ml of cooking wine and ginger slices, turn from low to high heat, cover, and boil over high heat for 10 minutes (use a bit more water, as some will evaporate) +5. When the soup turns white, add the prepared tofu, turn to medium heat and cook for another 5 minutes, season with 10g of salt and 3g of ground pepper, and finally sprinkle with chopped green onion and serve + +![Yellow catfish and tofu soup - preview image 1](../../../dishes/soup/昂刺鱼豆腐汤/沙光鱼豆腐汤.jpg) + +![Yellow catfish and tofu soup - preview image 2](../../../dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤01.jpg) + +![Yellow catfish and tofu soup - preview image 3](../../../dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤02.jpg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/soup/zhuque-egg-soup.md b/en/dishes/soup/zhuque-egg-soup.md new file mode 100644 index 0000000000..7eed20f30d --- /dev/null +++ b/en/dishes/soup/zhuque-egg-soup.md @@ -0,0 +1,39 @@ +# How to Make Zhuque Egg Soup + +Zhuque soup is a quick home-style soup from eastern Henan, smooth and sweet with the mellow aroma of sesame oil. Eggs provide high-quality protein. It's very simple—just boil water and pour it over beaten egg—and it's on the table in under ten minutes. It's also said to have a cooling effect. + +Estimated difficulty: ★ + +Estimated calories: 168 kcal + +## Ingredients and Tools + +- Egg +- Sesame oil +- White sugar +- Water + +## Calculation + +For 1 person: + +- 1 egg +- 500ml water +- 20 grams white sugar (adjust to taste) +- 2ml sesame oil + +## Steps + +1. Beat the egg in a bowl, then add the sesame oil. +2. Once the water boils, while it's still at a rolling boil, quickly pour it into the bowl with the egg. +3. Add the sugar. + +![Zhuque egg soup - preview image 1](../../../dishes/soup/朱雀汤/朱雀汤.jpg) + +## Additional Notes + +- The egg must be well beaten, and the water must be poured in while at a rolling boil, or the soup may turn cloudy and affect the texture +- This is the eastern Henan method; other regions add salt instead of sugar for a different taste—adjust to your preference +- This soup is a miracle cure for "excess internal heat"! + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/air-fryer-teriyaki-chicken-rice.md b/en/dishes/staple/air-fryer-teriyaki-chicken-rice.md new file mode 100644 index 0000000000..8b2f8350eb --- /dev/null +++ b/en/dishes/staple/air-fryer-teriyaki-chicken-rice.md @@ -0,0 +1,44 @@ +# How to Make Air Fryer Teriyaki Chicken Rice + +This Japanese teriyaki-style chicken rice has a rich sweet-savory sauce, a lightly crisp, browned top and a tender, juicy inside—great with rice. Chicken and eggs provide plenty of high-quality protein, though the amounts of soy sauce and sugar are high, so it's better as an occasional treat. It's simple—just mix the ingredients and let the air fryer do the rest—so beginners can handle it easily. It takes about 1 hour from prep to serving. + +![Finished air fryer teriyaki chicken rice](../../../dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.jpg) + +Estimated difficulty: ★★★★ + +Estimated calories: 1854 kcal + +## Ingredients and Tools + +- Ritz crackers +- Soy sauce +- Sugar (white sugar) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Ground chicken 900g +- Soy sauce 100-125ml +- Sugar 60-65g +- White vinegar 30-35ml +- Ritz crackers (salty crackers can substitute) 16 (48g) +- Eggs 2 + +## Steps + +1. Mix the soy sauce, sugar and vinegar together and stir into a sauce. Set aside +2. In another bowl, add the chicken, eggs, 1/2 of the sauce and the crushed Ritz crackers. Mix well +3. Line the air fryer with a foil bowl, add the meatloaf mixture, and pour the remaining sauce evenly on top +4. Air fry at **350°F (177°C)** for **40 minutes**. Best eaten over rice +5. Once it *looks golden and crispy*, take it out, cut into pieces and plate + +## Additional Notes + +- For the rice, see [Rice Cooker Rice](./rice-cooker-rice.md) or [Stovetop Pot Rice](./stovetop-pot-rice.md) +- Be careful of the heat to avoid burns. +- Reference: [Cookpad: Air fryer Teriyaki Chicken Meatloaf](https://cookpad.com/eng/recipes/16276348) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/basic-milk-bread.md b/en/dishes/staple/basic-milk-bread.md new file mode 100644 index 0000000000..e2b2ad3edb --- /dev/null +++ b/en/dishes/staple/basic-milk-bread.md @@ -0,0 +1,201 @@ +# How to Make Basic Milk Bread + +![Finished milk bread](../../../dishes/staple/基础牛奶面包/1-1成品.jpg) + +This basic milk bread simplifies traditional bread-making by using a pre-fermented starter. The finished bread has a rich milky aroma and a soft, fluffy texture. It's rich in carbohydrates and protein, providing energy for the body. The difficulty is moderate and suitable for baking beginners to try. It takes about 200 minutes in total. + +Estimated difficulty: ★★★★★ + +Estimated calories: 2048 kcal + +## Ingredients and Tools + +### Ingredients + +- Bread flour or all-purpose flour *(use bread flour if possible, but **avoid cake flour**. Any "all-purpose flour" without special labeling is medium-protein flour)* +- Egg *(size and weight aren't critical)* +- Sugar *(syrup is even better.)* +- Dry yeast +- Salt +- Milk, cream, condensed milk or milk powder *(**milk powder** is best for a strong milky flavor, but **don't use any formulated milk powder**, such as adult or infant formula, because its chemical properties are unstable. You can also mix two dairy products. Try to **avoid ingredients with added sugar**, as the actual sugar content will then exceed what this recipe suggests)* +- Butter or corn oil *(if **the dairy you use is very high in fat, you can skip it**. Use unsalted dairy butter if possible. Soybean oil may have a beany smell, so try to avoid it.)* +- Vital wheat gluten (optional) +- Vanilla extract (optional) + +### Required Tools + +- Oven *(**don't use an oven without temperature control**)* +- Measuring cup +- Cloth +- Rolling pin +- Parchment paper or a mold + +### Optional Ingredients and Tools, and an Introduction to Them + +>![Tools 1](../../../dishes/staple/基础牛奶面包/2-1设备简介1.jpg) +>![Tools 2](../../../dishes/staple/基础牛奶面包/2-2设备简介2.jpg) +>Baking is a separate branch of cooking, so its tools differ a lot from everyday cooking. Common tools are introduced below. +> +>- ① Measuring cup: for measuring ingredients. Measuring cups are usually marked in cups. Don't shake it while measuring, or you'll measure too little. +>- ② Spatula: also called a silicone scraper, for mixing and scraping batter off the sides of containers. +>- ③ Cloth: covers the dough to keep it from losing too much moisture during the process. Use a damp or dry cloth as the situation requires. A steamer cloth (not a disposable one) is recommended; plastic wrap also works. +>- ④ Oven: for baking. Ovens range from small budget models to large professional ones. Budget ovens are poorly sealed and may heat unevenly; in that case, lower the temperature and extend the baking time. Ovens must be preheated. More on this later. +>- ⑤ Bench scraper: scrapes dough off the board and cuts dough into suitable pieces. A clean knife also works. +>- ⑥ Rolling pin: for pressing out dough. +>- ⑦ Spray bottle: evenly coats dough or containers with water or oil, for crisp crusts and preventing sticking. +>- ⑧ Sieve: spreads flour evenly or filters out lumps and impurities. +>- ⑨ Pastry board or silicone mat: the surface for working dough, so neither the dough nor other surfaces get dirty. +>- ⑩ Brush: for brushing egg wash on the dough, making the finished bread shinier and more attractive. +>- 11. Parchment paper: keeps baked goods from sticking to other things and makes unmolding easier. Parchment paper is heat resistant and safe. Some parchment paper has a right and wrong side, so pay attention. +>- 12. Molds: help shape bread while baking. There are few requirements for bread molds, but cake molds must be anodized aluminum, ideally sprayed with an oil-flour mixture to help the cake climb. +>- Vital wheat gluten: protein extracted from wheat that forms a mesh-like structure when it absorbs water. It's widely used, for example in mianjin (wheat gluten). +>- Vanilla extract: a highly purified natural flavoring extracted from vanilla. Besides vanilla-flavored foods, it's often used to neutralize off-flavors like eggy smells. + +## Calculation + +**Note: although specific amounts are given, room temperature, humidity and even the amount of yeast in the air all affect the process. This recipe gives adjustment suggestions throughout wherever possible.** + +The cup is a common baking unit because it makes converting between volume and weight easy. 1 cup = 250 ml; generally, 1 cup of flour = 120 g. See Additional Notes for more conversions. + +Here, larger amounts use cups and smaller amounts use grams. + +Per portion: + +- **Starter** + - Flour 1 cup (fill a cup and level off the excess with a spoon; don't shake it) + - 30 ℃ warm water (not hot to the touch) 1 cup + - Yeast 2 g + - Salt 2 g +- **Dough** + - Flour 2½ cups + - Egg 1 + - Sugar or syrup ⅛ cup + - Dairy ¼ cup in total after mixing (milk powder needs to be mixed with water.) + - Butter or corn oil ⅛ cup + - Vital wheat gluten ¼ ~ ½ cup (optional) + - Vanilla extract 3 g (optional) + +## Steps + +### Making the Starter + +A starter is a pre-fermented mixture. Pre-fermenting not only improves your success rate, but the longer fermentation also gives the bread better flavor. If possible, the starter should ferment for 4 days for the best flavor. But for beginners, bread from a starter fermented for 30 minutes is already quite impressive. Now let's make the starter. + +![Ideal state of the starter before fermenting](../../../dishes/staple/基础牛奶面包/4-1酵头1.jpg) + +1. First, mix the yeast and the ***30℃ warm water*** evenly with a spatula or utensil and let stand for 5 minutes. Then mix with the flour and stir well. The starter should now be a **very thick** batter. + +![Covering the starter with a cloth](../../../dishes/staple/基础牛奶面包/4-2酵头2.jpg) + +2. Cover the batter with a cloth and leave it somewhere **warm** to ferment for 45 ~ 60 minutes. + +![Final state of the starter](../../../dishes/staple/基础牛奶面包/4-3酵头3.jpg) + +3. The final batter should have lots of bubbles on the surface and have grown noticeably in volume. + +**Fermentation failed? Check here:** + +>1. Make sure the yeast hasn't expired +>2. Make sure the water temperature is right +>3. Extend the fermentation time; you can leave it in the refrigerator overnight +>4. It may not be warm enough; preheat the oven to 60℃, turn it off, and let it ferment in the oven +>5. Add the same amount of yeast again, stir well, ferment again, and extend the time +>6. Try adding 3g of sugar and fermenting again + +**How to make a "permanent" starter?** + +>With a starter, baking bread anytime is no longer a dream! A "permanent" starter can be made as follows: +> +>1. After making the starter as above, keep it somewhere cool (even the refrigerator!). Every 1-3 days, sprinkle a thin layer of flour on top (just enough that you can't see the batter underneath), stir again, then cover with the cloth and keep fermenting. If it ferments too fast and grows too big, discard some. +>2. When you're ready to make bread, keep back an amount equal to the pre-fermentation volume to keep fermenting, and use the rest for the bread. +>3. Over time, the starter develops a unique aroma, the best "ingredient" a bread can have! + +### Making the Dough + +With the starter done, you're halfway there! + +![The dough at this stage](../../../dishes/staple/基础牛奶面包/4-4此时的面团.jpg) + +1. Mix all the remaining ingredients with the starter using the spatula. Be sure to scrape the sides while mixing so everything combines fully. Once a dough has formed with no dry flour left, press the dough with one clean, dry hand while holding the container with the other, forming one big dough ball, then turn it out onto the board or silicone mat + +>The dough should now be formed and fairly soft. If it won't come together and is very sticky, there isn't enough flour; add ¼ cup of flour and mix thoroughly again until it forms. If the dough has formed but still has a lot of dry flour, it hasn't been kneaded long enough; knead longer. +> +>When pressing the dough, push it out with your fist, fold it in half and push it out again, repeating until all the flour on the sides of the container is kneaded in. + +2. Push the dough out with the heel of your hand, fold it in half and push it out again, until there are no dry lumps on the surface. The dough won't be very smooth yet. + +>If you use a pastry board, a little may stick; scrape it off with the bench scraper or a knife. +> +>If the dough has formed but is fairly firm, there isn't enough water. Wet the surface evenly with a damp hand or spray bottle, cover with a damp cloth, and let it ferment for 20 minutes; repeat as needed. + +![Transferring to a container](../../../dishes/staple/基础牛奶面包/4-5转移到容器内.jpg) + +3. Spray the inside of a container at least three times the size of the dough with a layer of vegetable oil (or spread it evenly by hand), put the dough in, cover with the cloth, and let it ferment for 1 hour. + +>If you have fermentation problems, see the solutions for failed fermentation under making the starter. +> +>After fermenting, the surface of the dough should be tacky. If not, wet the surface evenly with a damp hand or spray bottle and ferment for another 20 minutes. + +4. The dough should now be twice its original size. Sprinkle a thin layer of flour on the board or silicone mat (just enough that you can still see the surface), take the dough out, and press it flat by hand to deflate it. +5. Then roll it out with the rolling pin into a 1 cm thick sheet, and roll it up tightly from one side with no gaps. +6. Then rotate 90° and repeat steps 4 and 5. +7. Shape the bread and put it on a parchment-lined baking tray or in a greased mold, seam side down. + +>You can spray a layer of oil evenly on the baking tray or spread a thin layer of butter before putting down the parchment paper. That way the paper won't slide around. + +8. Let it ferment in the tray or mold for 30 ~ 45 minutes. + +>If you have fermentation problems, see the solutions for failed fermentation under making the starter. + +9. Meanwhile, preheat the oven. + +>Preheating the oven: run the empty oven at its highest temperature for at least 20 minutes. + +10. Cut a few slashes in the bread with scissors or a knife as decoration. +11. Brush with egg wash. (Optional) + +![Basic milk bread - preview image 9](../../../dishes/staple/基础牛奶面包/4-6成品面包.jpg) + +11. Put it in the oven and bake with top and bottom heat at 180℃ for 30 minutes, then lower to 165℃ and bake for another 10 minutes. + +>Oven temperatures vary. Watch the bread while baking; if it hasn't noticeably browned after 30 minutes, the temperature is too low. Raise it by 5 ~ 10℃ or bake 5 ~ 10 minutes longer +>After baking, taste the bread. If the surface tastes bitter (note: as long as it isn't bitter, it isn't overbaked), the temperature was too high; try lowering it by 5 ~ 10℃ or baking 5 ~ 10 minutes less; +>If the outside is already caramel-colored but the inside isn't cooked, lower the temperature by 5 ~ 15℃ and extend the baking time by 10 ~ 20 minutes. +> +>If the crust is very hard or cracks badly, cover the bread with foil and remove it for the last ten minutes, or put another baking tray upside down on the top rack and remove it for the last 10 minutes. + +12. Once cool, put it in a food bag; it keeps for a week. Frozen, it keeps for a month. + +>After a night sealed in a food bag, the inside and crust soften further. So the best time to eat it is the next morning. + +## Additional Notes + +1. Common ingredient conversions (for reference only) + +| Volume /cup |Ingredient |Weight /g | +|:---------:|:----:|:-------:| +|1 |Butter |227 | +|1 |Flour |120 | +|1 |Caster sugar|180 ~ 200| +|1 |Granulated sugar|200 ~ 220| +|1 |Powdered sugar |130 | +|1 |Chopped nuts|114 | +|1 |Raisins|170 | +|1 |Honey |340 | + +2. How to store leftover bread + + You can slice the bread and freeze it; next time, let it come to room temperature or heat it directly. But **never put it in the refrigerator!** In the refrigerator, bread loses moisture quickly. + +3. Recommended way to eat + +![Basic milk bread - preview image 10](../../../dishes/staple/基础牛奶面包/5-1成品.jpg) + +a. Take a large piece of bread and split it in half horizontally. Toast it in a pan over low heat (usually no oil is needed, but for a crispy crust, spread butter on the surface before toasting) for 1 ~ 2 minutes. +b. Spray 3 ~ 4 pumps of oil into the pan, heat on high until the pan just starts to smoke, then turn to the lowest heat. +c. Crack in an egg and cover. Wait 2 ~ 3 minutes, then flip and cook for another 2 ~ 3 minutes. +(This gives a runny yolk; for a fully cooked egg, add up to 1 ml of water before flipping and turn to medium-low heat until the water has evaporated. That gives you a fully cooked egg) +d. Spread both halves of the bread with any sauce you like and sandwich the egg in between. + +------------------------------------------ +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/bibimbap.md b/en/dishes/staple/bibimbap.md new file mode 100644 index 0000000000..65b623c650 --- /dev/null +++ b/en/dishes/staple/bibimbap.md @@ -0,0 +1,61 @@ +# How to Make Bibimbap + +![Bibimbap](../../../dishes/staple/韩式拌饭/韩式拌饭.png) + +Bibimbap is a colorful Korean home-style dish with rich textures: a sweet-spicy sauce coats rice, vegetables, beef and a runny egg, and once mixed, every bite is satisfying. The variety of vegetables provides vitamins and dietary fiber, and beef and egg add high-quality protein for balanced nutrition. It's simple, though there's a fair bit of vegetable prep; beginners can manage it calmly. It takes about 45 minutes from prep to table. + +Estimated difficulty: ★★★ + +Estimated calories: 1080 kcal + +## Ingredients and Tools + +- Cooked rice +- Egg +- Hot pot beef rolls (thinly sliced beef) +- Bean sprouts +- Mushrooms +- Carrot +- Zucchini +- Gochujang (Korean chili paste) +- Sprite +- Sesame seeds +- Sesame oil + +## Calculation + +Per portion: + +- Cooked rice 1 bowl (400g) +- Egg 1 +- Hot pot beef rolls 6 rolls, 60g +- Bean sprouts 1 handful, 80g +- Mushrooms 50g +- Carrot 1/4 +- Zucchini 50g +- Gochujang 25ml +- Sprite 2 bottle caps, 20ml +- Sesame seeds 10g +- Sesame oil 20ml +- Light soy sauce 15ml + +## Steps + +1. Wash and julienne the vegetables, stir-fry in the pan until soft, then take them out +2. Bring water to a boil and blanch the beef rolls; they just need to be cooked through, about three minutes, then scoop them out +3. Fry a [soft-boiled-style egg](../breakfast/soft-boiled-eggs.md) +4. Put the [rice](./rice-cooker-rice.md) in a bowl, then invert it into a large bowl +5. Arrange the prepared vegetables and beef in a circle on top of the rice, with the egg in the middle +6. Make the sauce + + - 10ml of gochujang (sweet-spicy) + 5ml of light soy sauce + two bottle caps of Sprite (if you're losing weight, use Sprite Zero) + 10g of sesame seeds + 5ml of sesame oil + - Stir the sauce; you can add more light soy sauce and salt + +7. Pour the sauce over the arranged bowl + +## Additional Notes + +- This is a very simple dish, though the process is a bit tedious, but mixing the vegetables, meat, rice and sauce together and eating it is very satisfying +- If you care about presentation, use a clay pot instead of an ordinary bowl + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/bonito-seaweed-corn-rice.md b/en/dishes/staple/bonito-seaweed-corn-rice.md new file mode 100644 index 0000000000..b0442a908a --- /dev/null +++ b/en/dishes/staple/bonito-seaweed-corn-rice.md @@ -0,0 +1,31 @@ +# How to Make Bonito Seaweed Corn Rice + +![Bonito seaweed corn rice - preview image 1](../../../dishes/staple/鲣鱼海苔玉米饭/米饭.jpg) + +This is a savory Japanese-style light meal: fluffy, separate grains of rice combined with the savory flavor of bonito, the crispness of seaweed and the sweet crunch of corn. Bonito is rich in high-quality protein and DHA, and with the minerals in seaweed and the dietary fiber in corn it's nutritionally balanced. It's very simple; beginners can make it easily. Hands-on time is only 5 minutes; including cooking the rice, it's ready in about 40 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 383 kcal + +## Ingredients and Tools + +- Required: northeastern Chinese rice (Arawana brand, 30 yuan for 5kg, is fine; a Mijia IH rice cooker is recommended—the tutorial used a small Mijia rice cooker. **Using a pressure cooker for rice is not recommended**) +- Required: bonito seaweed flakes (available on JD and Taobao; search for "Japanese rice seasoning", i.e. furikake) +- Required: corn kernels (search Taobao for "ready-to-eat corn kernels") + +## Calculation + +- Bonito seaweed flakes 20g +- Corn kernels 80g/bag + +## Steps + +1. Serve the rice, add the corn kernels, and mix +2. Add the bonito seaweed flakes + +## Additional Notes + +- When cooking northeastern rice in the small Mijia rice cooker, water just 3 mm above the rice is enough; with too much water, the grains won't come out separate + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/braised-noodles-with-green-beans.md b/en/dishes/staple/braised-noodles-with-green-beans.md new file mode 100644 index 0000000000..f48d03d7be --- /dev/null +++ b/en/dishes/staple/braised-noodles-with-green-beans.md @@ -0,0 +1,92 @@ +# How to Make Braised Noodles with Green Beans + +Braised noodles with green beans (doujiao menmian) is a northern Chinese home-style noodle dish: the noodles soak up the sauce, becoming soft yet chewy and savory, with the freshness of green beans and the richness of pork. Pork belly provides protein and fat, and green beans are rich in dietary fiber and vitamins, a balanced mix of meat and vegetables. It's not hard overall, but you need to watch the heat and when to add broth, so it suits people with some cooking experience. It's usually on the table in about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 1386 kcal + +## Ingredients and Tools + +* Fresh noodles (jiuye or erxi width; see the noodle width section at the bottom) +* Pork (pork belly is best) +* Salt +* Green beans +* Chicken bouillon powder +* Oyster sauce +* MSG +* Thirteen-spice powder +* Light soy sauce +* Dark soy sauce +* Green onion +* Garlic +* Ginger +* Hot water +* Kitchen knife + +## Calculation + +The amounts below are just enough for one person's staple for one meal! Adjust to your actual needs! + +* Fresh noodles 300g. +* Pork 100g. +* Green beans 150g. +* Salt: 2g. +* Cooking oil: 10 - 18 ml. +* Chicken bouillon powder: 2g. +* Light soy sauce: 10ml. +* Oyster sauce: 5g. +* Thirteen-spice powder: 1g. +* Dark soy sauce: 5ml. +* MSG: 1g. +* Hot water: 150ml. +* Green onion 10g. +* Ginger 5g. +* Garlic 10g. + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Prep + +1. Cut the green beans into 5cm - 6cm pieces. +2. Cut the green onion into 1cm - 2cm pieces. +3. Cut the ginger into 1mm x 1mm x 3cm strips +4. Smash the garlic on the board and mince to 1mm pieces. +5. Cut the pork belly into 2mm thick slices. + +6. First heat the wok to drive off all moisture; holding your hand 10cm above the bottom, you should clearly feel some heat. +7. Add the measured cooking oil, hold the handle 5cm above the stove, and swirl the wok so the oil coats two thirds of it (from the bottom up). + +> PS: if using a non-stick pan, skip the above and just wait 3-5 seconds for the oil to heat. + +8. Add all the ginger and green onion and stir-fry for 5 seconds until fragrant (careful! Oil may spatter at this point; wear gloves or take precautions). +9. Add all the pork slices; don't rush to stir—leave them for 5 seconds, then stir-fry so all the pork is coated in oil. +10. Keep stir-frying until all the pork has changed color, then drizzle the light soy sauce evenly around the edge of the wok and stir-fry evenly. +11. Add the salt, dark soy sauce, oyster sauce, thirteen-spice powder, chicken bouillon and all the green beans in order, and stir-fry for 2 minutes. +12. Add the hot water. +13. When it boils, ladle out half of the broth in the wok (careful! don't scoop out the vegetables). +14. Spread all the noodles flat on top of the vegetables. +15. Cover and braise over medium heat for 5 minutes. +16. Open the lid and sprinkle the broth you ladled out evenly over the noodles, one ladleful at a time. +17. Cover and braise over medium heat for 3 minutes. +18. Open the lid and sprinkle in all the garlic and MSG evenly. + +> PS: there may still be some liquid in the wok; if you like it wetter, turn off the heat now, otherwise leave it on. + +19. Keep tossing with chopsticks, mixing the vegetables and meat evenly with the noodles. +20. Turn off the heat + +## Additional Notes + +### Noodle Widths + +* Maoxi (as the name suggests, as thin as hair, like thin glass noodles) +* Xi (a bit thicker than maoxi, like an incense stick) +* Erxi (about as thick as typical stir-fried noodles) +* Sanxi (a bit thicker than erxi, like eating thick glass noodles; if the noodles are pulled chewy, they're very satisfying to chew) +* Jiuye (as wide as a garlic chive leaf) +* Dakuan (like the wide sweet potato noodles in malatang) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/buckwheat-noodles-with-chili-sauce.md b/en/dishes/staple/buckwheat-noodles-with-chili-sauce.md new file mode 100644 index 0000000000..8eaf64221f --- /dev/null +++ b/en/dishes/staple/buckwheat-noodles-with-chili-sauce.md @@ -0,0 +1,41 @@ +# How to Make Buckwheat Noodles with Chili Sauce + +Buckwheat noodles with chili sauce are sweet, tangy, cool and smooth—a simple, quick home-style cold noodle dish. Buckwheat noodles are rich in dietary fiber and protein, and cucumber and carrot add freshness and vitamins for balanced nutrition. Just boil the noodles, cut the vegetables and mix in Lao Gan Ma—a few steps and you're done. It's very beginner-friendly and usually takes about 20 minutes. It tastes even better chilled. + +Estimated difficulty: ★★ + +Estimated calories: 475 kcal + +## Ingredients and Tools + +* Buckwheat noodles (soba) +* Cucumber +* Carrot +* Lao Gan Ma chili crisp + +## Calculation + +Per portion: + +* Buckwheat noodles 100 g +* Cucumber 0.5 +* Carrot 0.5 +* Lao Gan Ma 20 ml + +## Steps + +1. Put the buckwheat noodles in cold water and boil until cooked, 8-10 minutes, then drain and set aside +2. Cut the cucumber and carrot into small strips +3. Put the noodles, cucumber and carrot on a plate, top with Lao Gan Ma, and mix + +![Buckwheat noodles with chili sauce - preview image 1](../../../dishes/staple/酱拌荞麦面/1.jpeg) +![Buckwheat noodles with chili sauce - preview image 2](../../../dishes/staple/酱拌荞麦面/2.jpeg) + +## Additional Notes + +* After draining, chilling the noodles in the refrigerator makes them taste even better +* Choose other toppings as you like, such as shrimp or minced meat +* Choose other sauces as you like, such as peanut butter or sesame paste +* Buckwheat noodles have almost the same calories as other noodles, so they aren't a good staple for losing fat + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/chicken-biryani.md b/en/dishes/staple/chicken-biryani.md new file mode 100644 index 0000000000..0a397f1493 --- /dev/null +++ b/en/dishes/staple/chicken-biryani.md @@ -0,0 +1,120 @@ +# How to Make Chicken Biryani + +Biryani is a royal dish dating back to the Mughal Empire: long, slender grains with a rich spice aroma, tender chicken, and fluffy separate grains of rice in rich layers. It's rich in protein and the essence of many spices, which stimulate the appetite. The steps are fairly laborious and not very beginner-friendly. It takes about 90 minutes in total (the chicken needs to be marinated 1 hour in advance). + +Estimated difficulty: ★★★★★ + +Estimated calories: 730 kcal + +## Ingredients and Tools + +- Basmati rice +- Chicken thighs (boneless; lamb can be used instead) +- Yogurt +- Onions +- Tomato +- Ginger +- Garlic +- Green chilies +- Cilantro +- Mint leaves +- Saffron — can be replaced with yellow food coloring +- Milk +- Ghee +- Cooking oil +- Turmeric powder +- Red chili powder +- Garam masala +- Whole spices: bay leaves, cinnamon stick, cardamom, cloves, star anise +- Salt +- Heavy-bottomed pot (with lid, for sealing) +- Dough (for sealing the lid) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 3-4 people. + +Per portion: + +**Marinade:** + +- Chicken thighs 500g (boneless, cut into large pieces) +- Yogurt 100ml +- Ginger 15g, grated +- Garlic 6 cloves (about 18g), grated +- Red chili powder 5g +- Turmeric powder 3g +- Garam masala 5g +- Salt 5g +- Lemon juice 15ml + +**Rice:** + +- Basmati rice 300g (soaked 30 minutes in advance) +- Water 2000ml (for boiling the rice) +- Bay leaves 2 +- Cardamom pods 3 +- Cloves 4 +- Cinnamon stick 1 (about 5cm) +- Star anise 1 +- Salt 10g + +**Assembly:** + +- Onions 3 (about 300g), thinly sliced +- Cooking oil 50ml (for frying the onions) +- Ghee 30g +- Saffron 0.5g + warm milk 30ml (for soaking) +- Mint leaves 20g +- Cilantro 20g +- Green chilies 3, slit + +## Steps + +### Marinating the Chicken (1 Hour Ahead) + +1. In a large bowl, mix the yogurt, grated ginger and garlic, red chili powder, turmeric, garam masala, salt and lemon juice +2. Add the chicken pieces and coat evenly in the marinade +3. Cover with plastic wrap and marinate in the refrigerator for **at least 1 hour** (overnight is even better) + +### Preparing the Saffron Milk and Fried Onions + +1. Soak 0.5g of saffron in 30ml of warm milk for **15 minutes** and set aside +2. Pour 50ml of cooking oil into a pan and heat over medium heat +3. Add the sliced onions and stir-fry until *deep golden brown and crispy* (about 12-15 minutes; be patient) +4. Take out the fried onions, drain on paper towels, and set aside + +### Par-cooking the Rice + +1. Drain the soaked basmati rice +2. Bring 2000ml of water to a boil in a large pot +3. Add the bay leaves, cardamom, cloves, cinnamon stick, star anise and 10g of salt +4. Add the rice and boil on high heat for **5-6 minutes**, until *the grains are about 70% cooked* (soft outside but still firm in the center) +5. Drain immediately, discard the whole spices, and set aside + +### Assembling and Steaming + +1. Brush the bottom of the heavy-bottomed pot with 15g of ghee +2. First layer: spread the marinated chicken evenly over the bottom of the pot +3. Second layer: spread half of the par-cooked rice on top +4. Sprinkle with half of the fried onions, mint leaves, cilantro and green chilies +5. Third layer: spread the remaining rice on top +6. Sprinkle with the remaining fried onions, mint leaves and cilantro +7. Drizzle the saffron milk evenly over the top layer of rice +8. Dot with the remaining 15g of ghee (cut into small pieces) +9. **Seal the lid**: make a rope of dough from flour and water and press it around the rim to seal the gap (the traditional method), or wrap the rim with foil and then put on the lid +10. First heat on high for **3 minutes**, until steam starts forming inside +11. Then turn to the lowest heat and **steam for 25-30 minutes** +12. After turning off the heat, **don't open the lid**; let it rest for another **5 minutes** +13. Open the lid and gently fold from the bottom with a large spatula to mix the layers +14. Serve with yogurt (raita) + +## Additional Notes + +- Basmati rice is essential for biryani; ordinary rice can't replace its unique long-grain aroma. It's available on major Chinese e-commerce platforms. +- Sealed steaming (dum) is the essence of this dish; steam must not escape, or the rice will dry out. +- Only cook the rice to 70%, because it keeps absorbing water and cooking during steaming. Overcooking makes the final rice mushy. +- The two main schools of biryani: Hyderabadi style steams raw meat on the bottom, while Lucknowi style cooks the meat first before assembling with the rice. This recipe uses the most common hybrid method. +- In India this dish is a must at weddings and festivals, and is hailed as "India's national dish". + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/chinese-savory-meat-pancake.md b/en/dishes/staple/chinese-savory-meat-pancake.md new file mode 100644 index 0000000000..00d9f4332a --- /dev/null +++ b/en/dishes/staple/chinese-savory-meat-pancake.md @@ -0,0 +1,75 @@ +# How to Make Chinese Savory Meat Pancake + +This pancake has a slightly crisp outside and a soft inside with a savory filling—a home-style flour-based dish. It's rich in carbohydrates and protein, and carrot and egg add extra nutrition. The difficulty is medium; beginners need to master the heat, but the steps are clear and easy to follow. It takes about 1 hour from prep to finish. + +Estimated difficulty: ★★★★ + +Estimated calories: 1265 kcal + +## Ingredients and Tools + +* Flour (not self-rising) +* Minced meat +* Oil +* Salt +* Sugar +* Potato starch +* Soy sauce +* Flavor seasonings (such as chicken bouillon, cumin, pepper salt; optional) +* Garlic +* Scallion (large, Chinese leek-type) +* Egg (optional) +* Carrot (optional) +* Frying pan +* Wok (the same frying pan can be used instead) + +## Calculation + +Each portion contains: + +* Flour 200g +* Minced meat 50g +* Oil 30ml +* Salt 3g +* Sugar 5g +* Potato starch 10g +* Soy sauce 5g +* Flavor seasonings 3g +* Garlic 2 cloves +* Scallion 1/4 stalk (the leafy part) +* Egg (optional, 1) + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Preparing the Ingredients + +1. Take the minced meat (thawed), add 1/2 of each of the seasonings above (oil, salt, sugar, soy sauce, flavor seasonings) and all of the starch, mix well, and marinate for 30 minutes. +2. Put the flour in a bowl, add the egg, the remaining 1/2 of each seasoning, and water equal to 1/2 of the flour (so the flour is fairly thick but can still flow), and mix well. +3. Mince the garlic. +4. Cut the scallion into segments. +5. Finely mince the carrot (it's for the filling, so make it as fine as possible; chop randomly) + +### Cooking + +1. Heat the wok, add cold oil—a generous amount. +2. When the oil is hot, add the minced garlic and fry until fragrant. +3. Add the marinated minced meat and stir-fry until just cooked. +4. Add the minced carrot to the meat and stir-fry together until the oil turns golden (this extracts the carrot's flavor). +5. Turn off the heat. Let cool for 2 minutes. +6. Pour the fried meat into the raw batter and mix well. +7. Turn the heat back on and coat the bottom of the frying pan with oil. +8. Turn to low heat, pour the batter into the pan and spread evenly. Keep it from getting too thick. You can lift the pan and let the batter flow across the bottom to do this. +9. While the surface of the pancake is still liquid, sprinkle on the scallion segments. +10. Keep on low heat until the bottom has set. +11. Flip the pancake and keep frying on low heat until the other side has set. +12. Then fry each side for another 20 seconds. +13. Turn off the heat and serve. + +## Additional Notes + +- After adding the meat and carrot to the batter, mix as evenly as possible so the flavor spreads throughout the pancake. +- The meat and carrot filling can be replaced with any kind of cooked filling. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/chive-pockets.md b/en/dishes/staple/chive-pockets.md new file mode 100644 index 0000000000..5736fac1c8 --- /dev/null +++ b/en/dishes/staple/chive-pockets.md @@ -0,0 +1,44 @@ +# How to Make Chive Pockets + +Chive pockets (jiucai hezi) are a traditional Chinese pastry with a golden, crispy crust and a fresh, savory, juicy filling. Garlic chives paired with shrimp and egg are rich in vitamins and high-quality protein. They're simple and beginner-friendly, taking about 2.5 hours from mixing the dough to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 794 kcal + +## Ingredients and Tools + +- Garlic chives +- Shrimp +- Eggs +- Sesame oil +- Salt +- Flour + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Garlic chives 500g +- Shrimp 100g +- Eggs 3 +- Sesame oil 10ml +- Salt 5g +- Flour 250g + +## Steps + +1. Put the flour in a large bowl, add water, mix into a smooth dough, and let it rest for 30 minutes. +2. Wash and chop the garlic chives, add the beaten eggs and 5g of salt, and mix well. +3. Divide the dough into small pieces, roll into thin rounds, and fill with the chives, shrimp and egg. +4. Heat a pan, add cooking oil, add the filled pockets, and fry until golden on both sides, about 3-4 minutes. +5. Plate, let cool slightly, and enjoy. + +## Additional Notes + +- Add other ingredients like dried tofu to taste. +- Watch the heat when frying, so they're not burnt outside and raw inside. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/chole-bhature.md b/en/dishes/staple/chole-bhature.md new file mode 100644 index 0000000000..449533c495 --- /dev/null +++ b/en/dishes/staple/chole-bhature.md @@ -0,0 +1,123 @@ +# How to Make Chole Bhature + +Chole bhature—chickpea curry with fried bread—is a classic North Indian street food: soft, puffy fried bread with richly spiced chickpeas, layered textures, tangy, spicy and savory. Chickpeas are rich in plant protein and dietary fiber, filling and nutritious. There are a few more steps, but it's not hard if you follow the process, suitable for home cooks with some basics. It takes about 50 minutes (the chickpeas need to soak for 8 hours in advance). + +Estimated difficulty: ★★★★ + +Estimated calories: 1098 kcal + +## Ingredients and Tools + +- Chickpeas (dried) +- All-purpose flour +- Yogurt +- Onions +- Tomatoes +- Ginger +- Garlic +- Green chilies +- Cilantro +- Black tea bag (for coloring the chickpeas) +- Cooking oil +- Turmeric powder +- Red chili powder +- Ground coriander +- Ground cumin +- Garam masala +- Pomegranate powder or mango powder (anardana/amchur) — lemon juice can be used instead +- Salt +- Baking soda +- Deep pot (for frying the bread) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-3 people. + +Per portion: + +**Chickpea curry (chole):** + +- Dried chickpeas 200g (soaked 8 hours in advance) +- Onions 2 (about 200g), chopped +- Tomatoes 3 (about 300g), chopped +- Ginger 10g, grated +- Garlic 4 cloves (about 12g), grated +- Green chilies 2, slit +- Cooking oil 30ml +- Black tea bag 1 +- Turmeric powder 3g +- Red chili powder 5g +- Ground coriander 8g +- Ground cumin 5g +- Garam masala 5g +- Pomegranate powder 3g (or 15ml of lemon juice) +- Salt 6g +- Water 500ml + +**Fried bread (bhature):** + +- All-purpose flour 250g +- Yogurt 60ml +- Cooking oil 15ml (for the dough) +- Baking soda 2g +- Salt 3g +- Warm water about 60ml +- Cooking oil 500ml (for frying) + +## Steps + +### Prep (8 Hours Ahead) + +1. Soak the dried chickpeas in water overnight (at least 8 hours); they'll roughly double in volume + +### Cooking the Chickpeas + +1. Drain the soaked chickpeas +2. Put them in a pot with 500ml of water and 1 black tea bag (for color) +3. Bring to a boil on high heat, then turn to medium and **cook for 25-30 minutes**, until *the chickpeas can be easily crushed between your fingers* +4. Remove the tea bag, keep the cooking liquid, and set aside + +### Making the Curry Sauce + +1. Pour 30ml of cooking oil into the wok and heat over medium heat +2. Add the chopped onions and stir-fry until *golden brown* (about 6-8 minutes) +3. Add the grated ginger and garlic and stir-fry for 1 minute +4. Add the chopped tomatoes and stir-fry until *the tomatoes are completely broken down and the oil separates* (about 5 minutes) +5. Add 3g of turmeric, 5g of red chili powder, 8g of ground coriander, 5g of ground cumin and 6g of salt +6. Stir-fry for 2 minutes so the spices fully release their aroma +7. Pour in the cooked chickpeas together with their cooking liquid +8. Add the green chilies and stir well +9. Bring to a boil on high heat, then turn to low and **simmer for 15-20 minutes**; meanwhile, mash some chickpeas with the back of the spatula to thicken the sauce +10. Add 5g of garam masala and 3g of pomegranate powder (or 15ml of lemon juice) +11. Stir well, turn off the heat, and set aside + +### Making the Bhature Dough + +1. In a large bowl, mix 250g of all-purpose flour, 2g of baking soda and 3g of salt +2. Add 60ml of yogurt and 15ml of cooking oil +3. Gradually add warm water, kneading as you go, into a *smooth, soft* dough (it should be a bit softer than ordinary dough) +4. Cover the dough with a damp cloth and let it rest for **30 minutes** + +### Frying the Bread + +1. Divide the dough into 8 equal pieces +2. Take one piece, with a little oil on your hands, and roll it into a round about 15cm across and 3mm thick +3. Pour 500ml of cooking oil into the deep pot and heat over medium-high heat to about 180°C +4. Gently slide the bread into the hot oil and press it gently with a slotted spoon so it *puffs up* +5. **Fry for 1-2 minutes**, flipping, until *golden on both sides* +6. Remove and blot off excess oil with paper towels + +### Serving + +1. Reheat the chickpea curry +2. Serve the fried bread hot with the chickpea curry +3. Serve with sliced onion, green chilies and lemon wedges + +## Additional Notes + +- Soaking the chickpeas in advance is a must; unsoaked chickpeas won't get soft. If you're short on time, pressure cook unsoaked chickpeas for 20 minutes. +- The black tea bag colors the chickpeas a deep brown. This is an Indian restaurant secret. +- The yogurt and baking soda in the bhature dough are key to making it soft and puffy. The dough shouldn't be too firm. +- In India this dish is a national-level brunch, served everywhere from street stalls to upscale restaurants. In Indian restaurants in China it's usually called "chickpea curry with fried bread". + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/cola-fried-rice.md b/en/dishes/staple/cola-fried-rice.md new file mode 100644 index 0000000000..38e58f1ccc --- /dev/null +++ b/en/dishes/staple/cola-fried-rice.md @@ -0,0 +1,57 @@ +# How to Make Cola Fried Rice + +This dish uses cola instead of sugar for seasoning, giving a distinctive caramelized, slightly sweet flavor, with a rich sauce coating every grain of rice—a creative home-style fried rice. Eggs and ham sausage provide high-quality protein and energy, and with rice as the staple it's balanced and filling. The steps are intuitive and suitable for beginners; it's usually on the table in about 20 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 913 kcal + +## Ingredients and Tools + +- Cooked rice +- Cola (regular or sugar-free) +- Eggs +- Ham sausage (or luncheon meat, optional) +- Oil +- Light soy sauce +- Dark soy sauce +- Oyster sauce +- Doubanjiang (optional) +- Chopped green onion +- Ground pepper (white or black) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Cooked rice 200 g +- Cola 160 ml +- Eggs 3 +- Ham sausage 20-100 g +- Oil 25 ml +- Light soy sauce 15 ml +- Dark soy sauce 7.5 ml (add another 5 ml if using sugar-free cola, and another 5 ml if not using doubanjiang) +- Doubanjiang 7.5 ml +- Oyster sauce 5 ml +- Chopped green onion 5 g +- Ground pepper 1 g + +## Steps + +1. Heat the pan, add 25 ml of oil, add two eggs, and fry until the bottoms are completely set +2. Flip and fry until both sides are completely set +3. Turn off the heat, take out the eggs, cut them into small pieces of 2-5 cm² with scissors, and put them back in the pan (or just break them up with the spatula) +4. Turn the heat back on, pour in the cola, light soy sauce, dark soy sauce, doubanjiang and oyster sauce, and stir well +5. Heat until 1/3 of the liquid remains, then add the rice and ham sausage and stir-fry +6. Once evenly mixed, turn to low heat, make a well in the center of the rice, crack in 1 egg, cover, and cook for 2 minutes +7. Open the lid and stir-fry until the third egg is cooked through, sprinkle with chopped green onion and pepper, and serve + +## Additional Notes + +- Regular (sugared) cola tastes better +- If you like it drier, stir-fry a bit longer +- If you find it a hassle, put all 3 eggs in at the first step and skip making a well for the extra egg + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/egg-fried-rice.md b/en/dishes/staple/egg-fried-rice.md new file mode 100644 index 0000000000..40efad22da --- /dev/null +++ b/en/dishes/staple/egg-fried-rice.md @@ -0,0 +1,66 @@ +# How to Make Egg Fried Rice + +A home-style egg fried rice: golden egg coating separate, fluffy grains of rice, with ham, carrot and cucumber for varied textures, savory and well-seasoned. Eggs provide high-quality protein, carrots add vitamins, and carbohydrates bring plenty of energy. There are a few more steps, but beginners can succeed by following the process. It takes about 25 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 853 kcal + +## Ingredients and Tools + +* Cold cooked rice +* Eggs +* Ham sausage +* Cucumber +* Carrot +* Oil +* Salt +* Ground pepper +* Light soy sauce +* Green onion +* Dengying shredded beef / luncheon meat / Chinese sausage / braised pork... or other cooked meat (optional) + +For the rice, see [Rice Cooker Rice](./rice-cooker-rice.md). + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1-2 people. + +Total: + +* Cold cooked rice (portions*500ml) +* Eggs (portions*1.5, integer-divided by 1, i.e. rounded down) +* Ham sausage (portions*2) +* Cucumber (optional, portions*30g) +* Carrot (optional, portions*30g) +* Oil (portions*12ml) +* Salt (portions\*4g - portions*6g) +* Ground pepper (portions*8g) +* Green onion (portions*1 stalk) +* Light soy sauce (portions*10ml) + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Break the rice into small pieces with a spatula in advance +2. Slice or dice the ham sausage, carrot, cucumber and so on as you like +3. If you have cooked meat at home, prepare it too for better flavor +4. Separate the whites and yolks into two large bowls and beat each. Note: don't add salt at this step. +5. Heat the wok on high until it smokes, add cooking oil, add the egg whites, and once mostly set, take them out and set aside. +6. If there's enough oil left, add the yolks directly; if not, add more oil and heat it on high again +7. Once mostly set, turn to medium-low heat, add the ham sausage, cooked meat, carrot, cucumber and other ingredients, and stir-fry for 10 seconds (until fragrant) +8. Add the egg whites back, stir-fry for 5s, then quickly add the rice and stir-fry on high heat, so every grain of rice gets coated in egg. +9. While stir-frying, break up the clumps of rice; this takes a while. Once all the rice is broken up, stir-fry evenly +10. Turn to low heat and add the salt, ground pepper and light soy sauce +11. Keep stir-frying evenly; when you see some grains of rice "jumping" in the wok, it's about done +12. Finally add the green onion and stir-fry for 10s +13. Turn off the heat and serve in bowls + +## Additional Notes + +* Technical summary + - Day-old cold rice is best for fried rice. If you don't have any, you can cook fresh rice (you can cool it right away in the refrigerator), but you'll need to stir-fry longer to get the "separate grains" texture. + - "Separate grains" really means frying the rice dry. Day-old cold rice is used because it has already lost some moisture overnight. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/eggplant-and-cured-pork-fritters.md b/en/dishes/staple/eggplant-and-cured-pork-fritters.md new file mode 100644 index 0000000000..7c939c7cfb --- /dev/null +++ b/en/dishes/staple/eggplant-and-cured-pork-fritters.md @@ -0,0 +1,67 @@ +# How to Make Eggplant and Cured Pork Fritters + +![Finished eggplant and cured pork fritters](../../../dishes/staple/茄子肉煎饼/茄子肉煎饼.jpg) + +This home-style fritter combines the savory saltiness of cured pork with soft eggplant: crispy outside and soft inside, a rice-flour staple full of rustic flavor. It's rich in carbohydrates and high-quality protein, and eggplant adds dietary fiber and vitamins, a balanced mix of meat and vegetables. The difficulty is medium—you need to get the batter consistency and frying heat right—but beginners can succeed by following the steps. It takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 904 kcal + +## Ingredients and Tools + +* Rice flour (flour ground from rice) +* Wheat flour +* Egg +* Cooked cured pork (larou) +* Eggplant (buy the long kind; the rounder the better) +* Cooking oil +* Salt + +## Calculation + +Makes 1 portion; 1 portion is just enough for 2 people. + +Per portion: + +* Rice flour 250g +* Wheat flour 50g +* Egg 1 +* Cooked cured pork 100g +* Eggplant 1 (about 10-15cm long) +* Cooking oil 10-15ml +* Salt 1-2g + +## Steps + +1. Peel the eggplant and slice it, and slice the cured pork. Set aside + +![Eggplant and pork slices](../../../dishes/staple/茄子肉煎饼/1茄片肉片.jpg) + +2. Add 250g of rice flour (flour ground from rice), 50g of wheat flour and 1 egg to a basin in that order + +![Rice flour 250g](../../../dishes/staple/茄子肉煎饼/2米粉250g.jpg) + +![Rice flour, wheat flour and egg](../../../dishes/staple/茄子肉煎饼/3米粉面粉鸡蛋.jpg) + +3. Stir with chopsticks while adding water (**the water adjusts the consistency**) to mix the rice flour, wheat flour and egg into a batter. Stop adding water when the batter clings to the eggplant and pork slices without dripping off, then put all the eggplant and pork slices in the batter and coat thoroughly + +![Mixing](../../../dishes/staple/茄子肉煎饼/4混合.jpg) + +4. Add **10-30ml** of cooking oil to a frying pan and turn on low heat + +![Heating the oil](../../../dishes/staple/茄子肉煎饼/5起锅烧油.jpg) + +5. Use chopsticks or a spoon to put the battered eggplant and pork slices in the pan, fry until golden on both sides, then fry for another **3-6 minutes** (**the oil will decrease while frying; add more as needed**) + +![Start frying](../../../dishes/staple/茄子肉煎饼/6开始煎.jpg) + +6. Sprinkle with salt, toss evenly, and plate + +![Salted and ready to serve](../../../dishes/staple/茄子肉煎饼/7撒盐准备起锅.jpg) + +## Additional Notes + +* Fry over low heat + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/fresh-pork-shumai.md b/en/dishes/staple/fresh-pork-shumai.md new file mode 100644 index 0000000000..5b39291a5c --- /dev/null +++ b/en/dishes/staple/fresh-pork-shumai.md @@ -0,0 +1,85 @@ +# How to Make Fresh Pork Shumai + +This is a refined dim sum with Jiangnan flavor: wrappers as thin as paper, plump and juicy filling, and when you bite in, the aroma of pork, the freshness of bamboo shoots and the juices of melted aspic blend together—savory with a hint of sweetness, tender and springy. Pork and shrimp provide high-quality protein, winter bamboo shoots and shiitakes add dietary fiber and trace elements, and the low-fat version further reduces saturated fat. Wrapping takes some patience, but the steps are clear overall, and beginners can master it with practice. It takes about an hour from mixing the filling to serving. + +Estimated difficulty: ★★★★ + +Estimated calories: 1485 kcal + +## Ingredients and Tools + +- Shumai wrappers +- Minced pork (3:7 fat to lean; for a low-fat version, use pork tenderloin or front leg meat) +- Minced ginger +- Minced green onion (green part only) +- Light soy sauce +- Cooking wine +- Salt +- Sugar (optional) +- Ground white pepper (optional) +- Sesame oil +- Stock or stock concentrate +- Winter bamboo shoots (optional) +- Pork skin aspic (optional but recommended) +- Shiitake mushrooms (or rehydrated dried shiitakes, optional) +- Shrimp (optional) +- Lard (or chicken fat) (low-fat version) +- Compound food thickener (κ-carrageenan 45%, guar gum 35%, potassium chloride 20%) (or corn starch) (low-fat version) +- Steamer liner (in order of preference: oiled bamboo mat, straw mat, bamboo leaves, perforated parchment paper; traditionally a straw mat, nowadays more often perforated parchment) + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 2-3 people. + +Per portion: + +- Shumai wrappers 240-465 g (about 24-31 wrappers; 30 wrappers of 10g each are recommended) +- Minced pork 300 g (280 g of pork tenderloin or front leg meat for the low-fat version) +- Minced ginger 5-10 g +- Minced green onion 10-20 g +- Light soy sauce 15 mL +- Cooking wine 10 mL +- Salt 3-5 g (reduce by 3 g if using stock concentrate) +- Sugar 2-3 g +- Ground white pepper 2 g +- Sesame oil 5 mL +- Stock 30 mL +- Stock concentrate 6 g (Knorr recommended, about 1/8 of a cube) +- Winter bamboo shoots 50 g +- Pork skin aspic 100 g +- Shiitake mushrooms 75 g (or 30 g of dried shiitakes, rehydrated) +- Shrimp 100-200 g (about 20-25) +- Compound food thickener 1.2 g (or 2 g of corn starch) +- Lard (or chicken fat) 15 g + +## Steps + +1. (Low-fat version) Mix the compound food thickener into 10 mL of cold water to make a paste +2. (Low-fat version) Add 25 mL of boiling water and stir until it becomes a translucent gel +3. (Low-fat version) Once cooled, mix it into 280 g of pure lean minced pork + 15 g of melted lard (or chicken fat) +4. Mix the minced pork with the minced ginger and green onion, add the soy sauce, cooking wine, salt, sugar and ground white pepper, and stir in one direction until cohesive +5. If using stock concentrate, mix the concentrate with 15 mL of hot water and stir until the emulsion is completely dispersed, then add 15 mL of room-temperature water +6. Slowly add the water or stock while continuing to stir, until the filling has absorbed the liquid and become sticky. If the filling seems too thick, add another 5 mL of water and keep stirring +7. Add the optional ingredients (bamboo shoots, aspic, shiitakes), drizzle with sesame oil, and mix well. Refrigerate for 30 minutes to let the flavors meld +8. Take a shumai wrapper and put about 20-25 g of filling on it (don't be greedy, or it won't close) +9. Gently gather the edges of the wrapper with the web of your hand into a "vase" shape, leaving the top open +10. Gently press the bottom with your fingers so it stands steadily +11. If adding shrimp, put one shrimp on top +12. Repeat until all are wrapped +13. Arrange them in the steamer, spaced apart so they don't stick together +14. Steam over high heat for 8-10 minutes + +## Additional Notes + +- The fat in shumai mainly comes from fatty pork; in the low-fat version, with the fatty pork removed, a small amount of animal fat is needed to compensate for the texture +- If you don't have shumai wrappers, use large wonton wrappers or roll dumpling wrappers thinner +- Wrappers should be 8-10 cm across, each weighing about 10-15g, with a wrapper-to-filling ratio of 1:2 - 1:2.5 +- Use the medium setting on the meat grinder, so the meat isn't too fine (like paste) or too coarse (like chunks); a moderate texture keeps the filling springy +- 5 g of ginger and 10 g of green onion won't mask the flavor of fresh pork; 10 g of ginger and 20 g of green onion tastes a bit like dumpling filling +- Rub a little oil on the web of your hand when wrapping so the opening doesn't stick to your hand +- Only put them in the steamer once the water is boiling, so the wrappers don't collapse +- Extras can be frozen at -18 ℃; frozen shumai need 12-15 minutes of steaming +- They taste even better dipped in rose rice vinegar; you can also serve them with Tongxiang chili sauce, Shaanxi chili oil, light soy sauce or shredded ginger to taste +- Reference: [Step-by-step photos of fresh pork shumai by Xiao Shenme l - Xiachufang](https://www.xiachufang.com/recipe/106527847/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/ham-rice-balls.md b/en/dishes/staple/ham-rice-balls.md new file mode 100644 index 0000000000..86f4cf79c4 --- /dev/null +++ b/en/dishes/staple/ham-rice-balls.md @@ -0,0 +1,50 @@ +# How to Make Ham Rice Balls + +![Ham rice balls](../../../dishes/staple/火腿饭团/饭团.png) +A simple, quick Japanese-style rice ball: savory ham with mayonnaise and seaweed for a varied, filling texture. It's rich in carbohydrates, protein and vitamins for a quick energy boost. The difficulty is extremely low; beginners can make it easily. It takes only about 1 hour from cooking the rice to finishing. + +Estimated difficulty: ★★★★ + +Estimated calories: 665 kcal + +## Ingredients and Tools + +- Ham +- Rice +- Water +- Frozen green peas (optional) +- Frozen corn kernels (optional) +- Shredded seaweed (optional) +- Your favorite mayonnaise (Japanese mayo recommended!) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Ham (100g) +- Rice (125g) +- Water (90ml) +- Frozen green peas (30g) +- Frozen corn kernels (30g) +- Shredded seaweed (10g) +- Your favorite mayonnaise (20g) +- Cooking oil 10-15ml + +## Steps + +1. Put the rice and water in the rice cooker, press the rice mode, and wait for it to finish +2. Put the frozen corn and peas in a pot with water to cover, and after it boils, wait 2 minutes, then scoop them out. +3. Cut the ham into 1cm cubes +4. Meanwhile, add 10ml of cooking oil and stir-fry the ham until browned +5. Put the rice, ham, shredded seaweed, peas, corn and mayonnaise in a bowl and mix well +6. Plate (if you have a plate) + +## Additional Notes + +- Adjust the amount of mayonnaise to taste. +- Try mixing different mayonnaises. +- Reference: Xiaohongshu - "Ganfan xuanshou you kun le" + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/handmade-boiled-dumplings.md b/en/dishes/staple/handmade-boiled-dumplings.md new file mode 100644 index 0000000000..2bf940c1ac --- /dev/null +++ b/en/dishes/staple/handmade-boiled-dumplings.md @@ -0,0 +1,93 @@ +# How to Make Handmade Boiled Dumplings + +Handmade boiled dumplings are a classic Chinese staple: thin wrappers, generous fillings, fresh and juicy, filling, and easy to season however you like. The pork filling provides high-quality protein and fat, and garlic chives add vitamins and dietary fiber. This dish is fairly hard for beginners: you need to master making dough, rolling wrappers, mixing the filling and the heat for boiling. It takes about 3 hours. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1313 kcal + +## Ingredients and Tools + +- Rolling pin +- Flour +- Cold water +- A basin at least 30cm across +- Sesame oil + +## Calculation + +- One person, about 20 dumplings + +Per portion: + +- Flour 200g +- Cold water 150ml +- Sesame oil 2-3ml +- Minced lean pork 250g +- Minced pork fat 20g (leave out if you don't like it) +- Ginger 3g +- Green onion 15g +- Salt 3g +- Oyster sauce 2ml +- Sesame oil 2ml +- Light soy sauce 2ml +- Egg 1 + +## Steps + +### Making the Wrappers + +1. Put all the flour in the basin +2. Add the sesame oil +3. Make a small well in the center of the flour +4. Add the water in 4-5 additions, stirring. When it becomes crumbly, slightly dry clumps of dough +5. Stop adding water and press the dough together by hand +6. Press the dough until it picks up all the flour around the basin; this step is "clean dough, clean basin" +7. Put the dough on the table and turn the basin upside down over it. At an ambient temperature of 25 degrees, let the dough rest for about 45 minutes +8. After resting, roll the dough into a log, fold it into a ball, and roll into a log again; repeat 3 times +9. Roll into a log, cut into 20 equal pieces, and roll each into a ball about 3-3.5cm across +10. Flatten the pieces, and dust your hands, the table, the rolling pin and the dough with flour; this keeps the dough from sticking +11. Roll each piece flat with the rolling pin, about 8cm across and 2mm thick, with the center about 1mm thicker than the edges + +### Mixing the Filling + +1. Remove the skin from the pork, keeping some of the fat, and cut into small pieces +2. Chop the pork into mince with a cleaver (two cleavers recommended) and put it in a bowl +3. Mince the green onion and ginger, add to the meat bowl, and mix well +4. Wash the garlic chives and cut them shorter than 3mm +5. Mix the chives with the minced meat, add 2ml each of oyster sauce, light soy sauce and sesame oil, and the white of one egg, and mix well by hand +6. Let it rest for 30 minutes, then start wrapping + +### Wrapping + +1. Put a wrapper in your left hand; try to keep flour off the side where the filling goes, or it won't seal +2. With chopsticks in your right hand, pick up filling about 1/2 the diameter of the wrapper +3. Fold the wrapper closed around its edge and pinch firmly. For eating yourself, no need for decorative pleats—just make sure the wrapper doesn't leak + +### Boiling + +1. Use a pot big enough for 20 dumplings, or cook in batches +2. Boil water to about 3/4 of the height of the pot +3. Once boiling over high heat, add the dumplings and turn to medium heat +4. After the first addition of dumplings, when the water bubbles, add 50ml of cold water around the edge of the pot (repeat this step twice) +5. When the water boils the third time, add 50ml of cold water; when it boils again, turn to low heat, wait 60s, and serve + +## Additional Notes + +- Don't cover the pot when boiling dumplings. Adding cold water three times keeps the dumplings from boiling hard continuously, which would break the wrappers and turn them into noodle sheets. + +There are some supplementary variations for this dish, including but not limited to: + +Add the following ingredients: + +* Black vinegar 10ml +* Ginger, one small piece, 50 grams +* Sesame oil, 2 drops +* Garlic / garlic paste, 3 cloves per person + +* Consider eating with black vinegar. Recommended amount: 10-20ml. +* Consider julienning the ginger and mixing it with 20ml of black vinegar in a small bowl as a dipping sauce for richer flavor. +* Consider adding 1~3 drops of sesame oil to the black vinegar and stirring as a dipping sauce. +* Consider adding pounded garlic paste to the black vinegar and stirring as a dipping sauce. (Garlic breath will linger; if you need to talk face to face with others after the meal, skip it or clean your mouth) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/henan-steamed-noodles.md b/en/dishes/staple/henan-steamed-noodles.md new file mode 100644 index 0000000000..c668c3550b --- /dev/null +++ b/en/dishes/staple/henan-steamed-noodles.md @@ -0,0 +1,87 @@ +# How to Make Henan Steamed Noodles + +![Henan steamed noodles - preview image 1](../../../dishes/staple/河南蒸面条/河南蒸面条.png) + +Henan steamed noodles are a home-style snack from Henan: the noodles are steamed, then stir-fried, then steamed again, making them rich, well-seasoned, chewy and smooth. Pork belly and garlic scapes provide plenty of protein and dietary fiber, and with the noodles it's a balanced meal. There are a few more steps, but beginners can succeed by doing them in order. It takes about 40 minutes in total from prep to serving. + +Estimated difficulty: ★★★★ + +Estimated calories: 3066 kcal + +## Ingredients and Tools + +- Dried noodles (round ones recommended) +- Pork belly +- Garlic scapes +- Green onion + ginger + garlic + cooking wine +- Salt + chicken bouillon powder + thirteen-spice powder +- Light soy sauce + dark soy sauce + oyster sauce +- Sesame oil +- Oil + wok + kitchen knife + spatula +- Steaming rack +- An extra basin + +## Calculation + +The amounts below are just enough for one person's staple for one meal! Adjust to your actual needs! + +Per portion: + +- Dried noodles 300g +- Pork belly 350g +- Garlic scapes 150g +- Cooking oil 10-15ml +- Light soy sauce 15ml +- Dark soy sauce 10ml +- Oyster sauce 5ml +- Salt 2g +- Chicken bouillon powder 2g +- Thirteen-spice powder 1g +- Green onion 10g +- Ginger 5g +- Garlic 10g +- Cooking wine 5ml +- Sesame oil 5ml + +## Steps + +### First Steaming + +1. Fill the wok 70% with water, bring to a boil, and put on the steaming rack +2. Spread the noodles out evenly, drizzle with 5ml of oil and spread it around, and steam for 15 minutes +3. Take out the noodles and the steaming rack, set aside, and pour out the water in the wok + +### Cutting the Vegetables + +1. Pork belly: cut into 2mm thick slices +2. Garlic scapes: cut into 3cm segments +3. Green onion: cut into 0.2cm thin slices +4. Ginger: cut into fine 1mm x 1mm x 3cm shreds +5. Garlic: smash on the board and mince to 1mm pieces + +### Stir-frying + +1. Heat the wok until dry and add 3ml of cooking oil +2. Holding the handle, swirl the wok so the oil coats 2/3 of it +3. Over medium heat, add the pork slices and stir-fry for 1 minute +4. Add the green onion, ginger, garlic and cooking wine and keep stir-frying for 1 minute +5. Add the garlic scape segments and stir-fry for 1 minute +6. Season: add the dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon and thirteen-spice powder and stir-fry for 1 minute +7. Add 500ML of water to cover the vegetables and simmer for 1 minute +8. Add the steamed noodles and keep stirring for 3 minutes, until all the noodles are evenly colored, then turn off the heat +9. Pour all the mixed noodles and vegetables into the extra basin + +### Second Steaming + +1. Fill the wok 70% with cold water, put on the steaming rack, and spread the mixed noodles and vegetables evenly on it +2. Once the water boils, steam on high heat for 15 minutes, then take it out +3. Drizzle with 10g of sesame oil and enjoy + +## Additional Notes + +Noodle thickness and texture: + +- Thin, round ones (most noodles in the supermarket are this kind; chewier) +- Wide, flat ones (softer) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/hot-and-sour-fern-root-noodles.md b/en/dishes/staple/hot-and-sour-fern-root-noodles.md new file mode 100644 index 0000000000..eff96d8d1e --- /dev/null +++ b/en/dishes/staple/hot-and-sour-fern-root-noodles.md @@ -0,0 +1,62 @@ +# How to Make Hot and Sour Fern Root Noodles + +Hot and sour fern root noodles are smooth, chewy, tangy and spicy—a home-style cold dish that can also be eaten as a staple. Fern root noodles are rich in starch and dietary fiber, providing energy for the body. This dish is especially simple and very beginner-friendly, taking only 10 minutes from prep to finish. + +Estimated difficulty: ★★ + +Estimated calories: 318 kcal + +## Ingredients and Tools + +* Fern root noodles (juegen fen) +* Shaanxi chili oil (youpo lazi) +* Soy sauce +* Zhenjiang black vinegar +* Bird's eye chili (optional) +* Garlic (optional) +* Green onion (optional) +* Salt +* Sugar +* A fairly deep pot + +## Calculation + +Per portion: + +* Soy sauce : vinegar : chili oil = 3 : 2 : 2 (the exact amount of sauce depends on how many noodles you have; this ratio just keeps the flavor heading in the right direction) +* If the sauce tastes too mild, add 2 to 5 grams of salt +* For a more savory sauce, add 2 grams of sugar + +## Steps + +### Cooking the Noodles + +1. Fill the pot about 3/5 deep with water and bring to a boil +2. Once boiling, add the fern root noodles and cook over medium-low heat for 8 minutes +3. Take them out + +### Mixing the Sauce + +1. Add the soy sauce, vinegar and chili oil in the ratio above +2. Dip a chopstick in and taste +3. If the soy sauce flavor is a bit strong, add the prepared salt +4. If it's not savory enough, add the prepared sugar +5. Stir thoroughly until most of the granular seasonings have dissolved + +### Plating and Finishing + +1. Get a bowl +2. Add the sauce you just mixed +3. Rinse the noodles in cold water and put them in the sauce +4. Mix thoroughly +5. Chop the prepared green onion, garlic and bird's eye chili and sprinkle over the noodles +6. Done (｡･∀･)ﾉﾞ + +## Additional Notes + +* Green onion, ginger and garlic are extra seasonings; they add flavor, but it's fine without them +* The exact amounts of sugar and salt depend on your taste; add as you see fit +* A bowl is recommended for serving, since a plate makes eating the noodles a bit harder +* The overall flavor is fairly spicy; if you can't handle spice, use less chili oil and skip the bird's eye chili + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/instant-noodles-with-egg.md b/en/dishes/staple/instant-noodles-with-egg.md new file mode 100644 index 0000000000..eb5fda10b4 --- /dev/null +++ b/en/dishes/staple/instant-noodles-with-egg.md @@ -0,0 +1,41 @@ +# How to Make Instant Noodles with Egg + +Instant noodles with egg is a convenient quick staple: smooth noodles and a rich broth, good for filling up anytime. It mainly provides carbohydrates and protein for a quick energy boost. It's extremely simple—just boil water, cook the noodles, and crack in an egg to cook—so beginners can master it easily. It takes about 10 minutes in total. + +Estimated difficulty: ★ + +Estimated calories: 550 kcal + +## Ingredients and Tools + +- Instant noodles +- Egg +- Water + +## Calculation + +- One person; keeps an adult from feeling hungry for about 3 to 4 hours. + +Per portion: + +- Instant noodles 1 pack +- Water 550ml-1000ml, depending on your pot—enough to fully submerge the noodles. +- Egg 1 + +## Steps + +1. Bring the water to a boil (no strict requirement on heat; using hot water is faster) +2. Put the noodle block in the pot +3. Add the seasoning packets that came with the noodles +4. Gently stir the noodles with chopsticks so the seasoning dissolves and the noodle block is fully soaked and heated +5. Cover and wait about 1 minute for the water to boil again +6. Crack the egg into the pot +7. Wait about 3 to 4 minutes, and it's done + +## Additional Notes + +- "Egg" in this guide includes but is not limited to: raw eggs, boiled eggs, braised eggs, etc. +- Instant noodles can be bought at the convenience store downstairs +- Add seasonings and other ingredients as you like, including but not limited to: ham sausage, lettuce, shredded pork, latiao, dried fish, shrimp, chicken drumsticks + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/japanese-curry-rice.md b/en/dishes/staple/japanese-curry-rice.md new file mode 100644 index 0000000000..21037d6660 --- /dev/null +++ b/en/dishes/staple/japanese-curry-rice.md @@ -0,0 +1,94 @@ +# How to Make Japanese Curry Rice + +Japanese curry rice is a rich, mellow home-style Japanese dish, seasoned with curry roux and made with potatoes, carrots, onions and meat: smooth, velvety, spicy and slightly sweet. It's rich in protein, carbohydrates and various vitamins, providing plenty of energy. The method isn't complicated overall, but you need to master the heat and stirring, so it suits people with a little cooking experience. It takes about 1 hour from prep to serving, and tastes even better after chilling. + +Estimated difficulty: ★★★★ + +Estimated calories: 730 kcal + +## Ingredients and Tools + +### Main Ingredients + +- Curry roux blocks (House Foods recommended) +- Potatoes +- Carrot +- Onions +- Meat (pork, chicken or beef) +- Garlic + +### Additional Ingredients + +Extra ingredients for garnish, optional + +- Broccoli/cauliflower (boiled in water) +- Bacon (ready-to-eat) +- Fried egg or [Microwave Sunny-Side Up Egg](../breakfast/microwave-sunny-side-up-egg.md) + +## Calculation + +The amounts of ingredients are proportional to the curry. The calculation uses **half a box of House curry roux (115g)** as an example. Half a box makes about six bowls; the curry tastes even better after being refrigerated, so don't worry about not finishing it alone. + +- Onions 2 +- Potatoes 2 +- Carrot 1 +- Garlic 2~3 cloves +- Meat 1kg (2 jin) + +## Steps + +### 1. Preparing the Ingredients + +1. Trim the ends of the carrot, peel, and roll-cut +2. Peel the outer layer of the onions, remove the core, and cut into crescents +3. Peel the potatoes and cut into large chunks +4. Cut the meat into chunks +5. Peel, smash and mince the garlic +6. Chop the curry roux to increase its surface area so it dissolves faster + +### 2. Cooking + +1. Heat oil in the pot, add the garlic and meat, and **stir-fry quickly** until *the surface of the meat turns white* +2. Add the carrot and **stir-fry quickly** until evenly heated +3. Add the onions and **stir-fry quickly** until *the onions turn translucent* +4. Add the potatoes and keep stir-frying until *they soften* (check with chopsticks) +5. Add water to cover all the ingredients, and once boiling, **wait 15 minutes** +6. Turn off the heat, add the curry roux and stir +7. Once the curry has melted, turn the heat back on and **stir slowly for 10 minutes** to prevent burning +8. Once it *looks thick*, turn off the heat. Done + +### 3. Reheating After Chilling + +Take out as much of the refrigerated curry as you'll eat each time, reheat, and pour it over [rice](./rice-cooker-rice.md). + +1. Microwave: one serving on high for 2-3 minutes +2. Pot: add an extra 50ml of water and keep stirring while heating + +## Additional Notes + +### Notes + +- Step 1-6 can be done while waiting during step 2-5; you can also boil some vegetables in a pot of water or fry an egg during this time. +- Between steps 2-5 and 2-6, watch the water level as it boils. If it drops below 2/3 of the ingredients, add hot water to cover them. + +### Flowchart + +``` mermaid +graph TD + A[Prep meat, carrot, onion, potato] --> B(Heat oil, add and cook in order) + B --> C[Add water to cover, boil 15 minutes] + C --> D[Chop curry roux, boil broccoli etc.] + C --> E[Add curry and stir 10 minutes] + D --> E +``` + +### Finished Dish + +![Finished Japanese curry rice](../../../dishes/staple/日式咖喱饭/成品.jpg) + +### References + +- [World Cuisine Tutorial video on Weibo](http://t.cn/EJ77yFy) + +--- +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/japanese-gyudon-beef-bowl.md b/en/dishes/staple/japanese-gyudon-beef-bowl.md new file mode 100644 index 0000000000..9dbdb60a06 --- /dev/null +++ b/en/dishes/staple/japanese-gyudon-beef-bowl.md @@ -0,0 +1,96 @@ +# How to Make Japanese Gyudon (Beef Bowl) + +A classic Japanese home-style rice bowl: thinly sliced fatty beef and white onion simmered in a sweet-savory sauce, with tender meat, sweet onion and a rich, flavorful sauce. Beef provides high-quality protein and heme iron, and onion is rich in dietary fiber and various antioxidants. It's not complicated; beginners can easily make it by following the steps. The cooking takes about 30 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 774 kcal + +## Ingredients and Tools + +### Main Ingredients + +- Onion (be sure to use a white/yellow-skinned onion, not a red one) +- Thinly sliced fatty beef (hot pot beef slices are fine; you can also use whole-cut beef slices) +- Green onion (pre-cut green onion also works) +- White sesame seeds +- Mirin (a common Japanese seasoning available on major e-commerce platforms; cooking wine can be used instead) + +### Additional Ingredients + +Extra ingredients for garnish, optional + +- [Onsen Tamago](../breakfast/onsen-tamago.md) +- Dashi (broth made from bonito flakes and kombu, for extra savoriness) + +## Calculation + +The amounts are proportional to the rice. The calculation uses **one cup of rice (160ml)** as an example. That's about two servings; leftovers can be refrigerated, but may not taste as good + +- Onion 1 +- Fatty beef 250 grams +- Green onion 1~2 stalks +- White sesame seeds 5 grams + +## Steps + +### 1. Preparing the Ingredients + +1. Peel the outer layer of the onion, remove the core, and cut into crescents +2. Wash the green onion and cut into 0.5cm pieces +3. Heat a dry pan and add the white sesame seeds, **shaking the pan back and forth** so they toast evenly until *lightly golden* +4. Blanch the beef for 1 minute, then remove +5. Mix 40g of `mirin` (or 30g of `cooking wine`), 30g of `soy sauce`, 20g of `oyster sauce`, 5g of `sugar` and 5g of `dark soy sauce` (optional, for color) in a bowl to make the `sauce` (you can do this with the bowl directly on a kitchen scale) + +### 2. Cooking + +1. Heat oil in the pan, add the onion, and **stir-fry quickly** until *the onion turns translucent* +2. Turn the heat down, add 250g of water (or dashi), turn back to high heat and **wait 3 minutes** +3. Add the beef and the `sauce` +4. **Keep turning** all the ingredients for **10 minutes** to keep them from sticking +5. Turn off the heat +6. Serve the beef over [rice](./rice-cooker-rice.md) (be sure to pour some of the sauce over the rice) +7. Sprinkle with chopped green onion and white sesame seeds. Done. + +### 3. Reheating After Chilling + +Take out as much of the refrigerated gyudon as you'll eat each time, reheat, and put it over [rice](./rice-cooker-rice.md). + +1. Microwave: one serving on high for 2-3 minutes +2. Pan: add an extra 50ml of water and **keep turning** while heating + +## Additional Notes + +```shell +struct Staple{float saltiness;}; +struct Staple gyudon +gyudon.saltiness = taste_the_sauce(); +while(gyudon.saltiness < expected) add(1 g) soy_sauce; gyudon.saltiness = taste_the_sauce(); +``` + +### Notes + +- If you're using fairly good beef, you can skip blanching to keep more of the beef's flavor. Since mirin is added it won't taste gamy, and don't worry about the beef being undercooked—10 minutes of heating will definitely cook it +- If you can, add 15g of `sake` + +### Flowchart + +``` mermaid +graph TD + A[Prep meat, onion, green onion, sesame] --> B[Heat oil, cook onion] + B --> C[Add water, boil 3 minutes] + C --> D[Add beef and sauce, stir and cook 10 minutes] + D --> E[Serve in bowl, top with green onion and sesame] +``` + +### Finished Dish + +![Japanese gyudon](../../../dishes/staple/日式肥牛丼饭/成品.png) + +### References + +- [Heshui Yangyang Lab: [Gyudon | Beef Bowl] The authentic Yoshinoya beef bowl recipe](https://www.bilibili.com/video/BV1rK4y1d7Fk) +- [Xia Shu's Kitchen: A heavenly recipe in 60 seconds—delicious beef rice bowl that goes great with rice!](https://www.bilibili.com/video/BV1xu4y1676X) + +--- +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/lao-gan-ma-noodles.md b/en/dishes/staple/lao-gan-ma-noodles.md new file mode 100644 index 0000000000..a218784faf --- /dev/null +++ b/en/dishes/staple/lao-gan-ma-noodles.md @@ -0,0 +1,39 @@ +# How to Make Lao Gan Ma Noodles + +A spicy, appetizing quick home-style noodle dish: chewy noodles coated in the fermented black bean chili aroma of Lao Gan Ma chili crisp, with soy sauce for savoriness—simple but full of flavor. As a staple it quickly provides carbohydrates and energy, and capsaicin helps stimulate the appetite. There's no barrier at all; beginners can handle it easily, and it takes only about ten minutes from boiling water to serving. + +Estimated difficulty: ★ + +Estimated calories: 502 kcal + +## Ingredients and Tools + +* Noodles +* Lao Gan Ma chili crisp +* Soy sauce + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +* Water 1 liter +* Noodles 120 grams * portions +* Lao Gan Ma 15ml * portions +* Soy sauce 5ml * portions + +## Steps + +1. Pour the water into the pot and bring to a boil +2. Add the noodles evenly to the pot +3. Stir while cooking so the noodles don't clump together +4. When you can lift a noodle with chopsticks and it slides off naturally, wait another 30 seconds, then turn off the heat +5. Transfer the noodles to a bowl +6. Add the Lao Gan Ma and soy sauce according to the amounts above +7. Mix the noodles, Lao Gan Ma and soy sauce evenly with chopsticks +8. Eat + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/laobing-layered-flatbread.md b/en/dishes/staple/laobing-layered-flatbread.md new file mode 100644 index 0000000000..7cc6d3c8a0 --- /dev/null +++ b/en/dishes/staple/laobing-layered-flatbread.md @@ -0,0 +1,39 @@ +# How to Make Laobing (Layered Flatbread) + +This home-style laobing is distinctly layered, crispy outside and soft inside, with the toasty aroma of youxu (oil-flour paste)—a common staple on northern Chinese tables. It mainly provides carbohydrates and energy, and goes well with other dishes. It takes a bit of technique, especially rolling in the paste and rolling out the bread, but following the steps it's not hard, and beginners can master it. It takes about 1 hour from mixing the dough to finished bread. + +Estimated difficulty: ★★★★ + +Estimated calories: 1185 kcal + +## Ingredients and Tools + +* Oil +* Flour +* Electric griddle (electric pancake pan) + +## Calculation + +Note: this staple doesn't come in smaller or larger versions; the amount chosen here is the most suitable for beginners: + +* Flour = 400g +* Hot water = 130ml (80 degrees) +* Cold water = 130ml + +## Steps + +1. Put 400g of flour in a basin. Mix half with cold water and half with hot water, stirring into shaggy flakes, then knead by hand into a ball. Seal with plastic wrap and let the dough rest for 40 minutes +2. When there are 10 minutes left in the resting time, see the youxu recipe in [this tip](../condiment/youxu-oil-flour-paste.md) (hot-oil youxu works better) +3. No need to knead the rested dough; just press it a little, and cut it into four pieces with one horizontal and one vertical cut. +4. Roll each into a ball, then roll it out into a round about the size of the electric griddle, take 1/4 of the youxu, and spread it evenly over the surface +5. Cut along a radius of the round, roll it up from the outside edge into a cone, and pinch the end of the cone closed to keep the youxu from leaking out. +6. Press down on the tip of the cone to flatten it, then roll it out again into a round about the size of the griddle (about 3mm thick) +7. Preheat the electric griddle and brush with cold oil (hot pan, cold oil). Put the rolled bread on the griddle, brush a little oil evenly over the top too (to lock in moisture), and close the lid +8. Cook on high for one minute, open the lid, flip the bread, and cook for another minute +9. Repeat the above until all the breads are cooked + +![Laobing - preview image 1](../../../dishes/staple/烙饼/成品.jpg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/laoyou-pork-rice-noodles.md b/en/dishes/staple/laoyou-pork-rice-noodles.md new file mode 100644 index 0000000000..1cc8b518b7 --- /dev/null +++ b/en/dishes/staple/laoyou-pork-rice-noodles.md @@ -0,0 +1,60 @@ +# How to Make Laoyou Pork Rice Noodles + +![Laoyou pork rice noodles - preview image 1](../../../dishes/staple/老友猪肉粉/老友猪肉粉.jpg) + +Laoyou ("old friend") pork rice noodles are sour, spicy, savory and fragrant, with smooth rice noodles and the distinctive rich flavor of fermented black beans and sour bamboo shoots—a typical Nanning home-style taste. Pork provides high-quality protein, and rice noodles give a quick carbohydrate boost. The overall difficulty is medium; remember to soak the rice noodles in advance. Once practiced, it's on the table in about forty minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 927 kcal + +## Ingredients and Tools + +- Rice noodles +- Pork +- Sour bamboo shoots +- Chopped chilies (duojiao) +- Fermented black beans (douchi) +- Garlic +- Cooking wine +- Light soy sauce +- White sugar +- Rice vinegar +- Salt +- Oil +- Potato starch +- Ground pepper + +## Calculation + +Per portion: + +- Rice noodles (250g; remember to soak in 50-degree warm water for half an hour) +- Pork (50g) +- Sour bamboo shoots (50g) +- Chopped chilies (15g of chilies after chopping; adjust to taste) +- Fermented black beans (30g) +- Garlic (10g) +- Cooking wine (10-20ml) +- Light soy sauce (15ml) +- White sugar (5g; leave it out if you don't like sugar) +- Rice vinegar (5ml) +- Salt (5ml) +- Oil (15ml) +- Potato starch (15ml) +- Ground pepper (10ml) + +## Steps + +1. Put all the pork in a bowl and season with cooking wine, salt, light soy sauce, starch and ground pepper. Set aside +2. Heat the wok without oil, add all the sour bamboo shoots, and stir-fry until dry, leaving a space in the middle of the dried shoots +3. Add 10ml - 15ml of cooking oil, all the garlic, chopped chilies and fermented black beans into the space in the middle of the shoots, push everything to the middle and fry until fragrant +4. Add all the seasoned pork, then add 10ml of light soy sauce and stir-fry for one minute +5. Add 5ml of rice vinegar, 10ml of light soy sauce and 450ml of water and bring to a boil +6. Once the water boils, add the rice noodles soaked in warm water, cook for another 3 minutes, and serve + +## Additional Notes + +- Remember the rice noodles must be soaked to taste good; unsoaked noodles taste terrible! + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/lard-rice.md b/en/dishes/staple/lard-rice.md new file mode 100644 index 0000000000..5a7da3b395 --- /dev/null +++ b/en/dishes/staple/lard-rice.md @@ -0,0 +1,47 @@ +# How to Make Lard Rice + +This is a simple mixed rice full of southern Chinese home-style charm: grains of rice coated in melted lard, with the savory saltiness of soy sauce and the fresh aroma of chopped green onion—a comforting choice for many kids with a poor appetite. It mainly provides quick carbohydrates and fat for energy, but it's high in cholesterol, so don't eat it often. There's no barrier at all; even if you can't cook, you can make it easily. With cooked rice, a fragrant bowl is ready in just a few minutes. + +Estimated difficulty: ★ + +Estimated calories: 420 kcal + +## Ingredients and Tools + +- Cooked rice (japonica rice recommended) +- Lard +- Light soy sauce (Lee Kum Kee or Haitian recommended) +- Dark soy sauce +- Oyster sauce (optional) +- Chopped green onion (optional) +- Pork cracklings (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 1 person. + +Per portion: + +- Cooked rice 200 g +- Lard 15 g (reduce to 10 g if adding oyster sauce) +- Light soy sauce 5 ml (reduce to 3 ml if adding oyster sauce) +- Dark soy sauce 2 ml +- Oyster sauce 8 g +- Chopped green onion 0-12 g (5 g to start) +- Pork cracklings 5 g + +## Steps + +1. Put the lard in the bottom of the bowl +2. Add the rice +3. Drizzle with soy sauce and oyster sauce +4. Sprinkle with chopped green onion and pork cracklings +5. Mix well + +## Additional Notes + +- Eat with lean meat and vegetables for balanced nutrition +- High in cholesterol; not recommended for frequent eating +- Reference: [Lard rice - Wikipedia](https://zh.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9%E6%8B%8C%E9%A3%AF) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/liangfen-pea-starch-jelly.md b/en/dishes/staple/liangfen-pea-starch-jelly.md new file mode 100644 index 0000000000..55a3ee4b6b --- /dev/null +++ b/en/dishes/staple/liangfen-pea-starch-jelly.md @@ -0,0 +1,87 @@ +# How to Make Liangfen (Pea Starch Jelly) + +![Liangfen - preview image 1](../../../dishes/staple/凉粉/lf1.jpg) + +Liangfen is a traditional snack from Sichuan: cold, smooth and slippery, tangy and spicy, perfect for beating the summer heat. The main ingredient is pea starch, rich in carbohydrates for a quick energy boost. The process isn't complicated, but it requires patient stirring while cooking and a long chill to set, so the difficulty is moderate for beginners. It takes about 3-4 hours from cooking to finishing, most of which is waiting while it chills; the hands-on work is only about half an hour. + +Estimated difficulty: ★★★ + +Estimated calories: 539 kcal + +## Ingredients and Tools + +- Pea starch +- Garlic +- Bird's eye chili +- Chili powder +- Soy sauce +- Vinegar +- White sugar +- Chicken bouillon powder +- Salt +- Crushed peanuts +- Cilantro + +## Calculation + +The ingredients below are for one person; decide how many portions to make before you start. One portion is just enough for one person. + +- Pea starch 100g +- Garlic 3 cloves +- Bird's eye chili 3 +- Chili powder 10g +- Soy sauce 10ml +- Vinegar 10ml +- White sugar 3ml +- Chicken bouillon powder 3g +- Salt 3g +- Crushed peanuts 5g +- Cilantro 5g + +## Steps + +1. Prepare the ingredients. + + ![Liangfen - preview image 2](../../../dishes/staple/凉粉/lf2.jpg) + +2. Mix 100 grams each of pea starch and water. + + ![Liangfen - preview image 3](../../../dishes/staple/凉粉/lf3.jpg) + +3. Pour 600g of water into a pot, bring to a boil over high heat, then turn to low heat. + + ![Liangfen - preview image 4](../../../dishes/staple/凉粉/lf4.jpg) + +4. Pour in the starch slurry, stirring constantly as you pour, until thick and even in color. + + ![Liangfen - preview image 5](../../../dishes/staple/凉粉/lf5.jpg) + +5. Brush a thin layer of cooking oil inside a container. + + ![Liangfen - preview image 6](../../../dishes/staple/凉粉/lf6.jpg) + +6. Pour the cooked starch into the container and refrigerate for 2-4 hours. + + ![Liangfen - preview image 7](../../../dishes/staple/凉粉/lf7.jpg) + +7. Take it out, unmold, and cut into strips. + + ![Liangfen - preview image 8](../../../dishes/staple/凉粉/lf8.jpg) + +8. Mince the garlic and bird's eye chilies, add 10g of chili powder and 5g of crushed peanuts, pour hot oil over and stir well. + + ![Liangfen - preview image 9](../../../dishes/staple/凉粉/lf9.jpg) + +9. Then add 10ml of soy sauce, 10ml of vinegar, 5g of sugar, 3g of chicken bouillon and 3g of salt and stir well. + + ![Liangfen - preview image 10](../../../dishes/staple/凉粉/lf10.jpg) + +10. Pour the seasoning over the liangfen and sprinkle with cilantro. + + ![Liangfen - preview image 11](../../../dishes/staple/凉粉/lf11.jpg) + +## Additional Notes + +- Reference: [Detailed steps for making liangfen](https://www.zhms.cn/recipe/mzvyy.html?source=2) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/litti-chokha.md b/en/dishes/staple/litti-chokha.md new file mode 100644 index 0000000000..ea80d274a5 --- /dev/null +++ b/en/dishes/staple/litti-chokha.md @@ -0,0 +1,113 @@ +# How to Make Litti Chokha + +Litti chokha is a traditional staple from Bihar, India: golden roasted wheat balls served with a smoky vegetable mash, crispy outside and soft inside with a rich aroma. The roasted gram flour (sattu) filling is rich in plant protein and dietary fiber, and with eggplant, tomato, potato and other vegetables it's very nutritious. It involves making dough, stuffing, roasting and preparing the vegetables, so there are quite a few steps, which is challenging for beginners. It takes about 60 minutes in total. + +Estimated difficulty: ★★★★★ + +Estimated calories: 1019 kcal + +## Ingredients and Tools + +- Whole wheat flour (atta) +- Roasted gram flour (sattu) — can be replaced with ground toasted chickpeas +- Eggplant +- Tomatoes +- Potatoes +- Onion +- Garlic +- Ginger +- Green chilies +- Lemon +- Cilantro +- Mustard oil — can be replaced with other cooking oil +- Cumin seeds +- Indian black salt (kala namak) — can be replaced with regular salt +- Red chili powder +- Sesame seeds +- Ghee +- Salt +- Oven or open flame + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +**Litti (dough balls):** + +- Whole wheat flour 200g +- Roasted gram flour 120g +- Onion 1 (about 80g), very finely chopped +- Green chilies 2, very finely chopped +- Ginger 5g, grated +- Mustard oil 15ml +- Lemon juice 10ml +- Cilantro 10g, chopped +- Cumin seeds 3g +- Sesame seeds 5g +- Red chili powder 3g +- Indian black salt 3g +- Salt 3g +- Warm water about 100ml (for the dough) +- Ghee 30g (for brushing after roasting) + +**Chokha (vegetable mash):** + +- Eggplant 1 (about 250g) +- Tomatoes 2 (about 180g) +- Potatoes 2 (about 240g) +- Garlic 4 cloves (about 12g) +- Green chili 1 +- Mustard oil 15ml +- Salt 4g +- Cilantro 10g + +## Steps + +### Making the Litti Filling + +1. In a bowl, mix 120g of roasted gram flour with the chopped onion, green chilies and ginger +2. Add 3g of cumin seeds, 5g of sesame seeds, 3g of red chili powder, 3g of black salt and 3g of salt +3. Add 15ml of mustard oil, 10ml of lemon juice and the chopped cilantro +4. Mix thoroughly; the filling should be loose but hold together when pressed. Set aside + +### Making the Litti Dough + +1. Put 200g of whole wheat flour in a large bowl +2. Gradually add warm water, kneading as you go, into a *smooth, soft* dough +3. Let the dough rest for **15 minutes** +4. Divide the dough into 8 equal pieces +5. Press each piece by hand into a round about 8cm across (slightly thicker in the middle) +6. Put about 15g of filling in the center of each round +7. Gather the edges around the filling, pinch the seam tightly, and roll into a ball + +### Roasting the Litti + +1. Preheat the oven to 200°C +2. Put the litti on a baking tray and bake for **25-30 minutes**, turning once, until *the surface is golden brown and cracked* +3. If using an open flame: roast the litti directly over charcoal or a gas burner on low, turning constantly, until *evenly charred* +4. While hot, brush each litti with ghee so it *soaks it up* + +### Making the Chokha + +1. Roast the eggplant, tomatoes and potatoes directly over an open flame, or bake in a 200°C oven for **20-25 minutes**, until *the skins are charred and the insides are completely soft* +2. Peel them and mash the eggplant, tomatoes and potatoes separately with a fork or by hand +3. Mix the mashed vegetables together +4. Add the minced garlic, green chili, 4g of salt and 15ml of mustard oil +5. Mix thoroughly +6. Garnish with cilantro + +### Serving + +1. Plate the litti with the chokha on the side +2. Eat while hot, breaking the litti open by hand and dipping it in the chokha + +## Additional Notes + +- Sattu (roasted gram flour) is a Bihari specialty with very high nutritional value, rich in protein and fiber. It may be hard to find in China; you can make your own by dry-roasting chickpeas (chana) until dark brown and grinding them into powder. +- Traditional litti is roasted over a cow dung cake fire, which gives it a unique smoky flavor. A home oven or open flame can substitute. +- Mustard oil is the soul of this dish; substituting it isn't recommended. If you can't find mustard oil, rapeseed oil is the next best choice. +- Litti chokha is one of the oldest foods in India, said to be thousands of years old and once used as marching rations for ancient soldiers. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/luosifen-river-snail-rice-noodles.md b/en/dishes/staple/luosifen-river-snail-rice-noodles.md new file mode 100644 index 0000000000..a99a635ff1 --- /dev/null +++ b/en/dishes/staple/luosifen-river-snail-rice-noodles.md @@ -0,0 +1,52 @@ +# How to Make Luosifen (River Snail Rice Noodles) + +Luosifen is a specialty snack from Liuzhou, Guangxi: a fresh, rich broth that's sour, spicy and refreshing, with smooth, chewy rice noodles. Its flavor combines the savoriness of river snail broth, the distinctive fermented taste of sour bamboo shoots and the kick of chili oil, in distinct layers. As a staple, the rice noodles provide plenty of carbohydrates, the snail meat and toppings add some protein, and the sour bamboo shoots help whet the appetite and aid digestion. It's simple—just cook the noodles and season in order—and very beginner-friendly. From boiling water to serving takes as little as ten minutes, a quick way to sort out a meal. + +Estimated difficulty: ★ + +Estimated calories: 1109 kcal + +## Ingredients and Tools + +> For a home-style recipe, making luosifen from scratch starting with river snails and sour bamboo shoots isn't realistic, so this recipe uses a packaged luosifen kit. + +### Ingredients + +- One packaged luosifen kit, which should contain: + - Rice noodles + - Snail meat packet (may be in the toppings packet) + - Soup base packet + - Topping packets such as sour bamboo shoots, peanuts, tofu skin and wood ear mushrooms + - Seasoning packets such as vinegar and chili oil + +### Tools + +- Pot + +- Induction cooktop / stove + +- A pair of chopsticks + +## Calculation + +- In my experience, one packaged luosifen kit is enough for one person per meal (even though the pack looks big) +- Water 1L + +## Steps + +1. Add water to the pot and bring to a boil +2. Add the rice noodles and cook for 3-5 minutes, stirring with chopsticks so they don't stick together +3. Add the soup base packet, to taste +4. Add some of the topping packets, such as wood ear mushrooms, peanuts and snail meat (these need to cook a while to absorb flavor) +5. Add the seasoning packets, to taste +6. Stir, then scoop into a bowl +7. Add the remaining topping packets, such as sour bamboo shoots and tofu skin (these shouldn't soak in the broth too long) +8. Enjoy + +## Additional Notes + +- For chewier noodles, shorten the cooking time in step 2 +- If you want to add a fried egg to your luosifen, see a fried egg tutorial +- Choose toppings according to your taste + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/microwave-chinese-sausage-claypot-rice.md b/en/dishes/staple/microwave-chinese-sausage-claypot-rice.md new file mode 100644 index 0000000000..0d4309fb66 --- /dev/null +++ b/en/dishes/staple/microwave-chinese-sausage-claypot-rice.md @@ -0,0 +1,54 @@ +# How to Make Microwave Chinese Sausage Claypot Rice + +![Microwave Chinese sausage claypot rice](../../../dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.png) + +This is a simple, quick Cantonese-style staple: the rice soaks up the fat from the Chinese sausage and becomes rich and savory, paired with crisp greens and carrot for layered textures. It's rich in carbohydrates, protein and various vitamins for balanced nutrition. It's made in the microwave, very beginner-friendly, and ready to enjoy in about 15 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 1039 kcal + +## Ingredients and Tools + +- Tools + - Microwave + - 2 large bowls (microwave-safe bowls recommended) + - 1 small bowl +- Ingredients + - Rice 200 ml + - Chinese sausage 1 + - Egg 1 + - Carrot 1 + - Salt + - Oil 15 ml + - Light soy sauce 10 ml + - Green onion 1 stalk + +## Calculation + +1 serving. + +## Steps + +1. Rinse the rice and put it in the `rice bowl`, add 400ml of water, and **cover with a lid** +2. Microwave on high for `6` minutes, preparing the ingredients while the rice cooks + + - Slice the sausage + - Wash the greens + - Slice the carrot + - Chop the green onion + - In the `greens bowl`, put the greens and carrot slices, add 10 ml of oil and 5 g of salt + - In the `small bowl`, add 10 ml of light soy sauce and 5 ml of oil + +3. After 6 minutes, take the bowl out with a towel or oven mitts; the rice should be about 80% cooked +4. Arrange the sliced sausage on top of the rice and microwave on high for another `2` minutes +5. Take out the sausage rice, put in the `greens bowl`, and microwave on high for `4-5` minutes +6. Arrange the greens on top of the sausage rice, crack in an egg, and microwave on high for another `40-60` seconds to taste +7. Take out the sausage rice; it's basically done now. +8. Put in the `small bowl` and microwave on high for `30` seconds +9. Drizzle the heated soy sauce over the sausage rice and sprinkle with chopped green onion +10. Eat any extra greens dipped in soy sauce + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/mini-tangyuan-in-fermented-rice-soup.md b/en/dishes/staple/mini-tangyuan-in-fermented-rice-soup.md new file mode 100644 index 0000000000..0c4f1af979 --- /dev/null +++ b/en/dishes/staple/mini-tangyuan-in-fermented-rice-soup.md @@ -0,0 +1,42 @@ +# How to Make Mini Tangyuan in Fermented Rice Soup + +Mini tangyuan in fermented rice (laozao) soup is a sweet, soft, chewy traditional Chinese dessert: the slight tang of fermented rice blends with the smoothness of glutinous rice, warming the stomach and soothing the soul. It's rich in carbohydrates and a little B vitamins for a quick energy boost, and is said to help circulation. There's no barrier at all; it's especially beginner-friendly, taking only about 15 minutes from boiling water to serving—a home-style sweet soup you can make anytime. + +Estimated difficulty: ★★ + +Estimated calories: 957 kcal + +## Ingredients and Tools + +* Mini tangyuan (small glutinous rice balls) +* Laozao (fermented sweet rice) +* White sugar +* Goji berries (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1-2 people. + +Total: + +* Water 300 ml * portions +* Mini tangyuan 250 grams * portions +* Laozao 50 grams * portions +* Goji berries 5 * portions +* White sugar + +## Steps + +1. Pour the water into a pot and bring to a boil +2. Add the mini tangyuan and cook for 8 minutes +3. Add the laozao and goji berries and cook for another 2 minutes +4. Ladle into bowls, add sugar to taste, and stir well +5. Eat + +## Additional Notes + +* Adjust the amount of sugar to taste +* For a thicker soup, use up to 100 ml less water +* If you like softer goji berries, cook them together with the tangyuan + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/minnan-stir-fried-rice-cakes.md b/en/dishes/staple/minnan-stir-fried-rice-cakes.md new file mode 100644 index 0000000000..08ae6dd1bf --- /dev/null +++ b/en/dishes/staple/minnan-stir-fried-rice-cakes.md @@ -0,0 +1,46 @@ +# How to Make Minnan Stir-fried Rice Cakes + +This is a southern Fujian (Minnan) style staple: soft, chewy rice cakes with the toasty aroma of scallion oil, home-style and filling. Rice cakes made from rice flour provide plenty of carbohydrates, and with eggs and greens they add protein and vitamins for balanced nutrition. It's simple and beginner-friendly, taking about 30 minutes from prep to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 960 kcal + +## Ingredients and Tools + +- Rice cakes / baiguo (any shape) +- Green onion +- Seasonings: soy sauce, salt +- (Optional): eggs, leafy greens + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +- Rice cakes 250 g * portions +- Green onion 2 stalks * portions +- Cooking oil 50 ml +- Soy sauce 15 ml +- Salt 1-2g * portions, to taste. + +## Steps + +1. Bring water to a boil and cook the rice cakes until done. Keep them in a bowl of water so they don't stick together, then scoop out and set aside. +2. Chop the green onion (keeping the whites and greens separate), and cut the greens into short pieces. Set aside. +3. (Optional) Make scrambled eggs; see [Tomato and Egg Stir-fry](../vegetable_dish/tomato-and-egg-stir-fry.md). +4. Heat the wok and add 30ml of cooking oil. +5. Add the green onion whites and fry until most of them are golden brown and fragrant, then pour out the scallion oil and set aside. +6. Reheat the wok and add 20ml of cooking oil. +7. Add all the extras (eggs, greens, etc.) and stir-fry evenly. +8. Drain the rice cakes and add them to the wok. +9. Add the soy sauce and salt and stir-fry evenly. +10. Turn off the heat, add the scallion oil, stir-fry evenly, and plate. + +## Additional Notes + +- Add whatever extras you like, such as lean pork +- Stir while boiling the rice cakes so they don't stick to the pot + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/naan.md b/en/dishes/staple/naan.md new file mode 100644 index 0000000000..abb80bd45b --- /dev/null +++ b/en/dishes/staple/naan.md @@ -0,0 +1,97 @@ +# How to Make Naan + +Naan is an Indian-style leavened flatbread, slightly charred and crisp outside and soft and chewy inside—the perfect partner for curry. It's rich in carbohydrates and protein, and the yogurt makes the bread easier to digest. It's a little tricky—pay attention to the dough's softness and the heat—but it can be made in a frying pan. With 1 hour of proofing in advance, it takes about 1.5 hours in total. + +Estimated difficulty: ★★★ + +Estimated calories: 559 kcal + +## Ingredients and Tools + +- All-purpose flour (or bread flour) +- Yogurt +- Yeast +- Sugar +- Salt +- Ghee or butter +- Warm water +- Black or white sesame seeds (optional) +- Cilantro (optional) +- Garlic (for the garlic naan version, optional) +- Frying pan (non-stick or cast iron) +- Rolling pin + +## Calculation + +Before cooking, decide how many portions to make. One portion makes 6 naan, enough for 2-3 people. + +Per portion: + +- All-purpose flour 300g +- Yogurt 60ml +- Dry yeast 3g +- Sugar 10g +- Salt 5g +- Cooking oil 15ml (for the dough) +- Warm water 100ml (about 40°C) +- Ghee or butter 30g (for brushing) +- Black sesame seeds 5g (optional) +- Cilantro 10g (optional) +- Garlic 3 cloves (about 9g), minced (optional, for garlic naan) + +## Steps + +### Making and Proofing the Dough + +1. Dissolve 3g of dry yeast and 10g of sugar in 100ml of warm water (about 40°C; not too hot) +2. Let stand for **5 minutes**, until *fine foam forms on the surface* (showing the yeast is active) +3. In a large bowl, mix 300g of all-purpose flour and 5g of salt +4. Pour in the yeast water, 60ml of yogurt and 15ml of cooking oil +5. Knead by hand into a *smooth, soft* dough (it should be a bit softer than ordinary dough; slightly sticky is normal) +6. Knead for **8-10 minutes** +7. Rub 3ml of oil over the surface of the dough to keep it from drying out +8. Cover the bowl with a damp cloth or plastic wrap +9. Leave it somewhere warm to rise for **at least 1 hour**, until *the dough has roughly doubled in size* + +### Dividing and Rolling + +1. Take out the risen dough and knead gently to deflate +2. Divide into 6 equal pieces (about 80g each) +3. Take one piece, with 3ml of flour or oil on your hands +4. Roll into a long oval or teardrop shape, about 4-5mm thick +5. For garlic naan: sprinkle the minced garlic and cilantro over the surface and roll gently to press them in +6. You can sprinkle sesame seeds on the surface + +### Cooking + +**Method 1: frying pan (recommended)** + +1. Heat the frying pan (cast iron is best) over high heat until *very hot* (a drop of water evaporates instantly) +2. Brush one side of the naan with a thin layer of water +3. Place it wet side down in the pan +4. Cook for **1-2 minutes**, until *golden brown spots form on the bottom and the naan starts to bubble* +5. Flip and cook for another **1-2 minutes** +6. If you have a gas stove: after flipping, you can pick up the naan with tongs and hold it directly over the open flame for **a few seconds**; it will puff up quickly +7. Brush with ghee or butter immediately after taking it out + +**Method 2: oven** + +8. Preheat the oven to its highest temperature (usually 250°C) +9. Put the naan on a baking tray +10. Bake for **3-5 minutes**, until *golden and puffed* +11. Brush with ghee or butter after taking it out + +### Serving + +1. Eat while hot +2. Goes well with any Indian curry, such as butter chicken or rajma (red kidney bean curry) + +## Additional Notes + +- The softness of the dough is key; dough that's too firm makes dry, hard naan. The dough should be moist and slightly sticky. +- A cast iron pan works better than non-stick; it gets hotter and gives better charred spots. +- You must brush with ghee or butter immediately after cooking; this is key to naan's aroma and texture. +- Besides plain naan, common variations include garlic naan, cheese naan and butter naan. +- Naan has a history of hundreds of years in India; the earliest record dates to 1300, and it's thought to have come from Persian culture. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/noodle-soup.md b/en/dishes/staple/noodle-soup.md new file mode 100644 index 0000000000..7785d06643 --- /dev/null +++ b/en/dishes/staple/noodle-soup.md @@ -0,0 +1,41 @@ +# How to Make Noodle Soup + +Noodle soup is a freely customizable home-style staple: a light broth and smooth noodles that go with all kinds of meat and vegetables, flavored rich or light as you like. It's rich in carbohydrates and high-quality protein, and with vegetables it adds vitamins and dietary fiber—balanced and filling. It's very simple, needs no cooking skills, and beginners can handle it easily. It usually takes about 30 minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 565 kcal + +## Ingredients and Tools + +- Noodle ingredient: handmade noodles, thin dragon-whisker noodles, mianyu (noodle fish), instant noodle blocks, glass noodles of any kind, or any other noodle you like. +- Vegetables and toppings: a mix of meat and vegetables is recommended; choose whatever you like and wash it. For example: + - Meat like beef, lamb, fish or shrimp (raw or cooked) + - Eggs: chicken, duck, goose, ostrich... + - Soy products like tofu cubes, tofu sticks or tofu skin + - Lettuce, spinach, Indian lettuce + - Vegetables like green peppers, tomatoes and carrots. + +## Calculation + +- Noodles: one instant-noodle-block's worth per person, anywhere from 70-230g. +- Cold water: enough to submerge the noodles, generally 200 - 400 ml +- Vegetables and toppings: roughly the same volume as the noodles + - Leafy greens' volume can be ignored + +## Steps + +1. Cut the vegetables and toppings into pieces no larger than 4cm on a side so they cook easily +2. If you have raw meat, put it in cold water first, cover, and bring to a boil. Skim off the blood foam on top, turn off the heat, and take out the half-cooked meat to set aside +3. Bring the water to a boil over high heat, then turn to medium +4. Add the harder-to-cook ingredients first (e.g. the half-cooked meat and mushrooms). To make sure they cook through, time 10 minutes after it boils; for especially large, slow-cooking pieces, add another 5 minutes. +5. Add the noodles and stir so they're fully in contact with the broth, keeping it at a gentle boil for 5 minutes. White foam tends to form after adding the noodles; lift the lid to vent or take it off. +6. Add the quick-cooking ingredients like leafy greens, stir so they're submerged, and cook for 2-5 minutes +7. Turn off the heat, add salt, pepper, sesame oil or whatever seasonings you like, stir, and serve + +## Additional Notes + +- Change the process however you like; experimenting leads to pleasant surprises +- If you're not sure how much salt to add, add a little at a time to avoid overdoing it + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/omurice.md b/en/dishes/staple/omurice.md new file mode 100644 index 0000000000..3d1b5edb09 --- /dev/null +++ b/en/dishes/staple/omurice.md @@ -0,0 +1,58 @@ +# How to Make Omurice + +Ketchup fried rice wrapped in a tender, smooth omelette, with rich textures, sweet and tangy and appetizing—a classic Japanese home-style dish. It's rich in protein, carbohydrates and various vitamins for balanced nutrition. Wrapping the omelette takes a bit of technique, but the overall difficulty is moderate and beginners can try it. It takes about 25 minutes from prep to finish. + +Estimated difficulty: ★★★ + +Estimated calories: 695 kcal + +## Ingredients and Tools + +- Eggs (free-range eggs recommended for better flavor) +- Onion +- Carrot +- Corn kernels +- Green peas (optional) +- Ham sausage or chicken breast +- Cooked rice +- Ketchup +- Cooking oil (vegetable oil recommended) +- Milk (optional, makes the omelette more tender) + +## Calculation + +Before cooking, decide how many portions to make. One portion is for 1 person. + +Per portion: + +- Eggs 2 +- Onion 30g +- Carrot 30g +- Ham sausage or chicken breast 50g +- Corn and peas 30g in total +- Cooked rice 200g +- Ketchup 20ml +- Cooking oil 15ml +- Milk 10ml (mixed with the eggs) + +## Steps + +1. Dice the onion, carrot and ham sausage or chicken breast. Set aside +2. Heat the pan, add 10ml of cooking oil, and wait 10 seconds for it to heat up +3. First add the diced onion and stir-fry for 1 minute until fragrant, then add the carrot, corn and peas and stir-fry for another 2 minutes +4. Add the diced ham sausage or chicken breast and stir-fry until it changes color +5. Add the rice and break it up, then add 20ml of ketchup and stir-fry evenly. The fried rice is done; set aside +6. Beat the eggs and stir in 10ml of milk +7. Add 5ml of cooking oil to the pan, pour in the egg, and gently swirl the pan so it spreads evenly +8. Heat on low; when the surface of the egg is half set, put the fried rice in the center +9. Use the spatula to fold the omelette over the rice into an oval shape +10. Gently slide it onto a plate with the spatula, tidy the shape, and decorate the top with a little ketchup + +## Additional Notes + +- Day-old rice won't stick to the pan as easily and tastes better. +- Adding milk to the beaten eggs makes the omelette more tender and smooth. +- Keep the heat low when making the omelette so the bottom doesn't burn. +- If you're not good at wrapping, you can just put the fried rice on a plate and lay the omelette on top. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/pizza-dough.md b/en/dishes/staple/pizza-dough.md new file mode 100644 index 0000000000..94f41b40b0 --- /dev/null +++ b/en/dishes/staple/pizza-dough.md @@ -0,0 +1,75 @@ +# How to Make Pizza Dough + +![Example: green and red pepper ham pizza](../../../dishes/staple/披萨饼皮/001.jpeg) + +This pizza dough uses a cold overnight ferment, giving a crust that's soft with a bit of chew—a home-style Western bake. It mainly provides carbohydrates and a little good fat. The process is simple but requires patience while the dough ferments, so it's fairly beginner-friendly. From prep to baking, including the overnight chill, it takes about 10-14 hours, so prepare it a day ahead. + +Estimated difficulty: ★★★★ + +Estimated calories: 537 kcal + +## Ingredients and Tools + +**Ingredients** + +- All-purpose flour +- Water (warm) +- Angel dry yeast +- Salt +- Olive oil +- Granulated sugar + +**Tools** + +- Oven +- Parchment paper +- Pizza stone (better if you have one; an ordinary baking tray also works) +- Rolling pin (not required) + +## Calculation + +An 8 ~ 9 inch pizza needs about 125g of flour, about one person's worth (just about enough for an adult with a big appetite) + +Ingredient ratio + +```text +Flour : Water : Olive oil : Yeast : Salt : Sugar +100 : 70 : 7 : 1 : 0.6 : 0.6 +``` + +Example + +To make 4 crusts at once, you need: + +- Flour 125g x 4 = 500g, +- Water 70 x 5 = 350g, +- Olive oil 7 x 5 = 35g, +- Yeast 1 x 5 = 5g, +- Salt 0.6 x 5 = 3g, +- Sugar 0.6 x 5 = 3g + +## Steps + +1. Dissolve the yeast in the prepared warm water, stirring briefly. Set aside +2. Take the flour and add the salt, olive oil and sugar in turn +3. Combine the water and flour, stirring as you add the water until it's all in +4. Stir until no dry flour is visible +5. Put it in a container about three times the size of the dough, seal, and refrigerate (4 degrees). **Wait 8~12 hours; generally, make it at night and it's ready the next day** +6. Check that the dough has risen **to about twice its original size, which means it's ready** +7. Take the risen dough, divide it evenly into four, and cover each with plastic wrap. Set aside +8. Dust the board with a bit more flour than usual and get ready to knead +9. Since it's a fairly wet dough, it's less sticky once coated in flour. No need to knead much; once the surface is a bit smooth, it's enough +10. Stretch it by hand or roll it flat with the rolling pin. It doesn't have to be round, as long as it's an even thickness and fits in your oven +11. Lay down parchment paper, put the crust on it, add your chosen toppings to taste, and sprinkle with shredded cheese +12. For fruit pizza, bake with top heat at 180 degrees and bottom heat at 220 degrees for 16 minutes +13. For meat and vegetable pizza, bake with top heat at 200 degrees and bottom heat at 230 degrees for 18 minutes +14. Drizzle with mayonnaise or any other sauce you like, and enjoy~ + +## Additional Notes + +- Pay close attention to the water ratio +- Oven quality varies a lot; the first time, watch how the heat affects the pizza +- Flour not specifically labeled as cake or bread flour is generally all-purpose flour +- Watery fruits such as watermelon or oranges can't be used as toppings + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/pork-and-egg-rice-bowl.md b/en/dishes/staple/pork-and-egg-rice-bowl.md new file mode 100644 index 0000000000..b1126f802d --- /dev/null +++ b/en/dishes/staple/pork-and-egg-rice-bowl.md @@ -0,0 +1,55 @@ +# How to Make Pork and Egg Rice Bowl + +This dish has a rich savory sauce, balanced salty-sweet flavor, browned minced pork and tender eggs—very satisfying over hot rice, a quick home-style dish. It's rich in high-quality protein and essential amino acids for a quick energy boost. It's simple and intuitive; beginners can pick it up easily, and it takes only about fifteen minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 1822 kcal + +## Ingredients and Tools + +- Cooked rice +- Eggs +- Minced pork +- Dark soy sauce +- Light soy sauce +- Vinegar +- Shallot oil (optional) +- Green onion +- Oil +- Sugar + +## Calculation + +One portion is a meal for one person; scale proportionally for more people, but keep the size of your pan in mind. + +One portion: + +- Cooked rice 240g +- Eggs 4 +- Minced pork 300g +- Dark soy sauce 10ml +- Light soy sauce 25ml +- Vinegar 20ml +- Shallot oil (optional) 10g +- Green onion 10g +- Oil 30ml +- Sugar 15g + +## Steps + +1. Cook the rice; usually one cup of the measuring cup that comes with the rice is 240g +2. Add 30ml of oil to the pan +3. Add the minced pork and fry over medium heat until lightly browned on both sides +4. Crack the eggs into the pan without breaking them up, and cover +5. Mix a sauce: in a bowl, stir together the dark soy sauce, light soy sauce, vinegar, sugar and shallot oil in the amounts listed +6. Open the lid, pour the sauce into the pan, and wait three minutes +7. Turn off the heat and put the pork and eggs on top of the rice +8. Safety check, then enjoy your rice bowl + +## Additional Notes + +- If you like it sweeter, add another 10g of sugar +- Be sure to turn off the gas after cooking to avoid danger + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/rajma-chawal-kidney-bean-curry-with-rice.md b/en/dishes/staple/rajma-chawal-kidney-bean-curry-with-rice.md new file mode 100644 index 0000000000..555cf87b58 --- /dev/null +++ b/en/dishes/staple/rajma-chawal-kidney-bean-curry-with-rice.md @@ -0,0 +1,107 @@ +# How to Make Rajma Chawal (Kidney Bean Curry with Rice) + +This North Indian home-style dish is a traditional favorite in Punjab and Delhi: a rich, spicy tomato-onion gravy with red kidney beans braised until soft and flavorful, mixed with hot rice for a warm, filling meal. Beans are rich in protein, dietary fiber and various trace elements for balanced nutrition. It's simple, and beginners can make it easily; it takes about 40 minutes in total, but the dried beans need to soak for 8 hours in advance. A rich, home-style flavor that tastes like mom's cooking. + +Estimated difficulty: ★★★ + +Estimated calories: 1842 kcal + +## Ingredients and Tools + +- Red kidney beans (rajma) +- Basmati rice or regular rice +- Onions +- Tomatoes +- Ginger +- Garlic +- Green chili +- Cilantro +- Cooking oil or ghee +- Turmeric powder +- Red chili powder +- Ground coriander +- Ground cumin +- Garam masala +- Bay leaves +- Salt +- Pressure cooker (recommended) or ordinary stockpot + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-3 people. + +Per portion: + +**Kidney bean curry:** + +- Dried red kidney beans 200g (soaked 8 hours in advance) +- Onions 2 (about 200g), chopped +- Tomatoes 3 (about 300g), chopped (or 30ml of tomato paste) +- Ginger 10g, grated +- Garlic 4 cloves (about 12g), grated +- Green chili 1, slit +- Cooking oil 30ml +- Bay leaves 2 +- Turmeric powder 3g +- Red chili powder 5g +- Ground coriander 5g +- Ground cumin 3g +- Garam masala 3g +- Salt 6g +- Water 600ml +- Cilantro 15g (for garnish) + +**Rice:** + +- Rice 200g +- Water 400ml + +## Steps + +### Prep (8 Hours Ahead) + +1. Soak the dried kidney beans in water for at least 8 hours (overnight); they'll roughly double in volume + +### Cooking the Kidney Beans + +1. Drain the soaked kidney beans +2. **Pressure cooker**: add the beans and 600ml of water, close the lid, bring to pressure on high heat, then turn to medium and **cook for 15-20 minutes**, until *the beans can be easily crushed between your fingers* +3. **Ordinary pot**: add the beans and plenty of water, bring to a boil on high heat, then turn to medium and **cook for 60-90 minutes**, until the beans are completely soft +4. Keep the bean cooking water and set aside + +### Making the Curry + +1. Pour 30ml of cooking oil into the wok and heat over medium heat +2. Add 2 bay leaves and fry until *fragrant* (about 10 seconds) +3. Add the chopped onions and stir-fry until *golden brown* (about 6-8 minutes) +4. Add the grated ginger and garlic and stir-fry for 1 minute +5. Add the chopped tomatoes and stir-fry until *the tomatoes are completely broken down and the oil separates* (about 5 minutes) +6. Add 3g of turmeric, 5g of red chili powder, 5g of ground coriander, 3g of ground cumin and 6g of salt +7. Stir-fry for 2 minutes so the spices blend with the tomatoes +8. Pour in the cooked kidney beans together with their cooking water +9. Add the green chili and stir well +10. Bring to a boil on high heat, then turn to low and **simmer for 15-20 minutes** +11. Meanwhile, mash some of the beans with the back of the spatula to make the gravy *thick* +12. Add 3g of garam masala and stir well +13. Turn off the heat and sprinkle with cilantro + +### Cooking the Rice + +1. Rinse the rice +2. Put it in the rice cooker with 400ml of water +3. Cook as usual + +### Serving + +1. Put the rice on a plate +2. Pour the kidney bean curry over or beside the rice +3. Serve with onion salad and lemon wedges + +## Additional Notes + +- Red kidney beans must be cooked thoroughly before eating; undercooked kidney beans contain phytohaemagglutinin, which can cause food poisoning. +- In India, rajma chawal is considered the ultimate taste of home, similar in status to "red-braised pork with rice" in China. +- For a richer taste, add 30ml of cream. +- Leftover kidney bean curry keeps for 3-4 days in the refrigerator and tastes even better. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/rice-cooker-rice.md b/en/dishes/staple/rice-cooker-rice.md new file mode 100644 index 0000000000..bee7e095c9 --- /dev/null +++ b/en/dishes/staple/rice-cooker-rice.md @@ -0,0 +1,44 @@ +# How to Make Rice Cooker Rice + +A universally known basic staple, with a pure rice aroma and soft texture, firmer or moister depending on how much water you use. It's rich in carbohydrates for a quick energy boost and goes with all kinds of dishes. It's extremely simple; beginners can pick it up easily. It takes about forty minutes from rinsing the rice to finishing the rest. + +Estimated difficulty: ★ + +Estimated calories: 442 kcal + +## Ingredients and Tools + +* Rice cooker +* Jiangnan rice (long-grain) or northern Chinese rice (short-grain) +* Water + +## Calculation + +* One person can usually eat 100ml-200ml of rice. + +Fingertip method for measuring water (a precise way to determine the rice-to-water ratio) + +* Jiangnan rice: with the rice and water in the rice cooker pot, when your index finger touches the rice, the water should just cover the first joint of your index finger plus 1/4 of the way to the second joint (about 2.6 cm). +* Northern rice: with the rice and water in the rice cooker pot, when your index finger touches the rice, the water should just cover the first joint of your index finger (about 2 cm). + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Rinse the rice +2. Put the rice and water in the rice cooker. +3. Plug in the rice cooker and start the cooking mode. Wait about 30 minutes. +4. Wait for the rice cooker to switch to keep-warm mode automatically. +5. Let the rice rest in the rice cooker for 10-15 minutes. +6. Serve the rice. + +## Additional Notes + +- Technical summary + - Whatever the container, the "fingertip method" for measuring water gives you good rice. + - The amount of water can seriously affect the texture of a good bowl of rice. + - Southern China generally eats Jiangnan rice and northern China generally eats northern rice. Jiangnan rice is slender and long, while northern rice is short and round. + - Different varieties of rice and different amounts of water dramatically affect the texture. +- For more information, see your rice cooker's manual. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/rice-cooker-salmon-rice.md b/en/dishes/staple/rice-cooker-salmon-rice.md new file mode 100644 index 0000000000..2552be9770 --- /dev/null +++ b/en/dishes/staple/rice-cooker-salmon-rice.md @@ -0,0 +1,43 @@ +# How to Make Rice Cooker Salmon Rice + +![Finished rice cooker salmon rice](../../../dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.webp) + +This is a home-style dish based on Japanese takikomi gohan: the rice soaks up the aroma of butter and salmon for a rich, savory flavor. Salmon provides high-quality protein and unsaturated fatty acids, and mushrooms add dietary fiber. It's extremely simple—done with one press of the rice cooker button—taking about 45 minutes from prep to serving, perfect for beginners. + +Estimated difficulty: ★★ + +Estimated calories: 889 kcal + +## Ingredients and Tools + +- Salted butter +- Salmon +- Rice +- Corn (optional) +- Enoki mushrooms (optional) +- Shiitake mushrooms (optional) + +### Tools + +- Rice cooker + +## Calculation + +- Rice 50g / person +- Salmon 300g / person +- Water +- Butter 1 tablespoon / person + +## Steps + +1. Scale and debone the salmon +2. Chop the enoki and shiitake mushrooms +3. Rinse the rice three times +4. Put the salmon, rice and butter in the rice cooker +5. For a richer flavor, add another tablespoon of butter +6. Add water according to the markings on the rice cooker +7. Set the rice cooker to the rice cooking mode and wait about 30 - 45 minutes + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/scallion-oil-noodles.md b/en/dishes/staple/scallion-oil-noodles.md new file mode 100644 index 0000000000..23c395b677 --- /dev/null +++ b/en/dishes/staple/scallion-oil-noodles.md @@ -0,0 +1,63 @@ +# How to Make Scallion Oil Noodles + +Scallion oil noodles are a classic Shanghai home-style noodle dish, famous for their distinctive scallion oil aroma, quick and easy to make. They're rich in carbohydrates and fat for a quick energy boost. Beginners can usually finish them in just 20 minutes, perfect for a quick everyday dinner. + +Estimated difficulty: ★★ + +Estimated calories: 355 kcal + +## Ingredients and Tools + +- Dried noodles +- Green onions +- Light soy sauce +- Dark soy sauce +- White sugar + +## Calculation + +You can make several portions of scallion oil sauce at once and use it over several meals. Below are the base amounts for the sauce and the amount of sauce needed per portion of noodles. + +Scallion oil sauce base (enough for about 3-4 portions): + +- Green onions 100 g +- Cooking oil 100 ml +- Light soy sauce 60 ml +- Dark soy sauce 20 ml +- White sugar 15 g + +Per portion of noodles: + +- Dried noodles 80 g (about the same as 150 g of fresh noodles) +- Scallion oil sauce 15 ml + +## Steps + +### Making the Scallion Oil Sauce + +1. Wash the green onions and cut into long segments (about 5-7 cm). You can separate the whites and greens. +2. Heat 100 ml of cooking oil in a pan over medium heat. Add the white segments first and fry until lightly golden. +3. Add the green segments, turn to low heat, and keep frying. +4. Keep the heat low and patiently fry for about **15-20 minutes**, until the scallions are dark golden and crispy. +5. Scoop out the crispy scallions (leaving the scallion oil in the pan). +6. To the scallion oil in the pan, add 60 ml of light soy sauce, 20 ml of dark soy sauce and 15 g of sugar. Heat over low heat and stir for about **1 minute**, until the sugar dissolves and the sauce is well mixed. Turn off the heat immediately. Pour the scallion oil sauce into a container, let it cool, and seal. + +### Cooking the Noodles (Per Portion) + +1. Take 80 g of dried noodles. +2. Bring 1000 ml of drinking water to a boil in a pot over high heat. +3. Add the noodles and cook according to the package instructions until done (usually **3-8 minutes**; follow the package). +4. Drain the cooked noodles and put them in a bowl. + +### Mixing (Per Portion) + +1. Add 15 ml of the scallion oil sauce to the bowl of noodles. +2. You can also add some of the crispy fried scallions (optional). +3. Mix quickly with chopsticks and enjoy. + +## Additional Notes + +- When frying the scallion oil, keep the heat low and be patient, so the scallion aroma is fully released. +- The finished scallion oil sauce keeps in the refrigerator for a while; just take some out the next time you make noodles. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/sesame-oil-noodles.md b/en/dishes/staple/sesame-oil-noodles.md new file mode 100644 index 0000000000..bc73540656 --- /dev/null +++ b/en/dishes/staple/sesame-oil-noodles.md @@ -0,0 +1,41 @@ +# How to Make Sesame Oil Noodles + +Sesame oil noodles have a rich sesame oil aroma, simply seasoned with dark soy sauce and pepper, savory and well-balanced—a time- and money-saving home-style noodle dish. The noodles provide plenty of carbohydrates, and sesame oil contains unsaturated fatty acids and vitamin E, providing energy for the body. There's no difficulty at all; even kitchen beginners can make it easily, and it takes only about ten minutes from boiling water to mixing. + +Estimated difficulty: ★ + +Estimated calories: 451 kcal + +## Ingredients and Tools + +* Air-dried quick-cooking noodles / any brand of quick-cooking noodles (no seasoning needed) +* Sesame oil +* Ground pepper +* Dark soy sauce +* Salt + +## Calculation + +Per portion: + +* Water 1 liter +* Quick-cooking noodles 1 block +* Sesame oil 15ml +* Dark soy sauce 10 grams +* Salt 30 grams (optional; not all of these 30g of salt is eaten) +* Ground pepper 10 grams +* Light soy sauce 5 grams (optional) + +## Steps + +1. Pour the water into the pot and bring to a boil (if you like springy noodles, add 30 grams of salt to the water; noodles cooked in salted water come out springier) +2. Put the noodles in the pot for 3 minutes (or follow the cooking time for your brand of noodles) +3. When the noodles start to separate, stir so they heat evenly +4. Drain the noodles and put them in a bowl +5. Add the sesame oil, dark soy sauce, ground pepper and light soy sauce (optional) according to the amounts above +6. Mix well with chopsticks +7. A simple, money-saving, lazy sesame oil noodle dish is done + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/sesame-shaobing.md b/en/dishes/staple/sesame-shaobing.md new file mode 100644 index 0000000000..1ea7c9bfb7 --- /dev/null +++ b/en/dishes/staple/sesame-shaobing.md @@ -0,0 +1,35 @@ +# How to Make Sesame Shaobing + +![Sesame shaobing - preview image 1](../../../dishes/staple/烧饼/芝麻烧饼.jpg) +Sesame shaobing is a well-known northern Chinese flatbread: the crust is coated in fragrant, crunchy sesame seeds, and the inside is distinctly layered, soft and pleasant. Flour provides plenty of carbohydrates, and sesame seeds are rich in calcium and unsaturated fatty acids. The process includes kneading dough and making youxu (oil-flour paste), but it's not complicated, and beginners can make it by following along. It takes about 40 minutes from prep to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 282 kcal + +## Ingredients and Tools + +- Flour +- Yeast +- White sugar +- Thirteen-spice powder +- Cooking oil +- Warm water (40℃) + +## Calculation + +The recipe makes 7 flatbreads + +## Steps + +1. Dough: 300 grams of flour, 3 grams of yeast, 3 grams of sugar, 180 grams of warm water and 20 grams of cooking oil; let the dough rest for 10 minutes +2. Youxu: in a small bowl, mix 30 grams of flour, 2 grams of salt, 4 grams of thirteen-spice powder and 20 grams of cooking oil, then let it stand +3. Shaping: roll the dough into a rectangle, spread with the youxu, roll up from one end, and cut into 7 pieces. Fold each in half and gather it closed with the web of your hand. Dip first in water, then in white sesame seeds, and roll into a small round flatbread +4. Cooking: preheat the electric griddle and add cold oil (enough to cover the bottom). Put the rolled breads on the griddle, brush a little oil evenly over the tops, close the lid, select the flatbread setting, and take them out when you hear the ding + +## Additional Notes + +- If you don't have an electric griddle, a frying pan works too +- If you don't have sesame seeds, you can leave them out; it's just as tasty + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/shaanxi-youpo-noodles-hot-oil-noodles.md b/en/dishes/staple/shaanxi-youpo-noodles-hot-oil-noodles.md new file mode 100644 index 0000000000..13991bacaf --- /dev/null +++ b/en/dishes/staple/shaanxi-youpo-noodles-hot-oil-noodles.md @@ -0,0 +1,70 @@ +# How to Make Shaanxi Youpo Noodles (Hot Oil Noodles) + +This traditional northwestern noodle dish is known for its chewy pulled noodles and the spicy aroma created by pouring hot oil over them—an everyday staple known to everyone in Shaanxi. The noodles are rich in carbohydrates, and with greens and bean sprouts they provide quick energy in a sensible combination. The whole process is simple and clear, very beginner-friendly, taking only about 30 minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 771 kcal + +## Ingredients and Tools + +- Fresh noodles (pulled noodles, chemian, are best) ![Pulled noodles](../../../dishes/staple/陕西油泼面/chemian.png) +- Salt +- Green onion +- Garlic +- Dried chili flakes (or Qin chili flakes) +- Cooking oil +- Light soy sauce +- Zhenjiang black vinegar +- Leafy greens (bok choy or spinach) +- Pot + +## Calculation + +Usually 3-4 noodle strips per person (4 for a bigger appetite); add more for a large appetite + +- Salt 2g +- Green onion 1 stalk +- Garlic 3 cloves +- Dried chili flakes 15g +- Cooking oil 50ml +- Light soy sauce 10ml +- Black vinegar 5ml +- Leafy greens 50g +- Bean sprouts 50g (optional) + +## Steps + +### Prep + +1. For pulled noodles, press lightly along the top and bottom with a rolling pin (or by hand if you don't have one), hold the left and right ends with both hands, and gently pull them apart +2. Chop the green onion and mince the garlic. Set aside +3. Wash the greens and bean sprouts (if using). Set aside + +### Cooking and Seasoning + +1. Fill the pot with plenty of water, bring to a boil on high heat, and add 1g of salt +2. Add the noodles, stirring gently with chopsticks to keep them from sticking, and once they float, cook for another 1-2 minutes +3. In the last minute of cooking, add the greens and bean sprouts to blanch +4. Scoop out the noodles, greens and bean sprouts, drain, and put them in a bowl +5. Top the noodles with the light soy sauce, black vinegar, chopped green onion, minced garlic and dried chili flakes in that order; you can also add some sesame seeds + +### Pouring the Oil + +1. Pour the cooking oil into a wok, adding Sichuan peppercorns, star anise, cassia bark and bay leaves (if using), fry over low heat until fragrant, then remove the spices +2. When the oil reaches 7/10 heat (just starting to smoke), quickly and evenly pour it over the chili flakes in the bowl—you should hear a loud sizzle +3. Mix all the seasonings and noodles thoroughly with chopsticks and enjoy + +## Additional Notes + +- Technical summary + - The choice of chili flakes is key; Shaanxi Qin chili flakes are recommended—fragrant but not too hot. One of the "eight wonders of Shaanxi": chili oil counts as a dish 😂 + - The oil temperature is the key to success: too low and the chili isn't fragrant, too high and it burns easily + - If you like meat, add minced meat to make saozi youpo noodles + - Traditional Shaanxi youpo noodles emphasize "one green, two white, three red, four green"—the color combination of the noodles, garlic, chili and green onion + +### Finished Dish + +![Shaanxi youpo noodles](../../../dishes/staple/陕西油泼面/成品.png) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/shanghai-cured-pork-vegetable-rice.md b/en/dishes/staple/shanghai-cured-pork-vegetable-rice.md new file mode 100644 index 0000000000..64455d1ae5 --- /dev/null +++ b/en/dishes/staple/shanghai-cured-pork-vegetable-rice.md @@ -0,0 +1,54 @@ +# How to Make Shanghai Cured Pork Vegetable Rice + +This is a home-style staple full of Shanghai alleyway charm (xianrou caifan): the mellow aroma of cured pork and the sweetness of greens, brought together by lard, soak into every grain of rice. There's crispy rice crust on the bottom while the vegetable stems stay crisp and tender, with distinct layers. Greens are rich in vitamins and dietary fiber, and cured pork provides protein and energy, a balanced mix of meat and vegetables. It's not complicated, but you need to master the trick of adding the leaves separately, which is a little challenging for beginners. It takes about 1 hour from prep to serving. + +Estimated difficulty: ★★★★ + +Estimated calories: 847 kcal + +## Ingredients and Tools + +- Rice +- Greens (Shanghai bok choy recommended) +- Cured pork (lightly salted) +- Winter bamboo shoots (optional) +- Lard +- Cooking wine (optional) +- White sugar (optional) +- Ground white pepper (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 3 people. + +Per portion: + +- Rice 300 g +- Water 310 ml (300 ml for firmer rice, 325 ml for softer; add an extra 20 ml if adding bamboo shoots) +- Greens 400 g +- Cured pork 150 g +- Winter bamboo shoots 100 g +- Lard 15 g +- Cooking wine 15 ml +- White sugar 0-3 g +- Ground white pepper 1 g + +## Steps + +1. If adding bamboo shoots, slice them thinly, put them in cold water and boil for 10 minutes to remove the astringency +2. Cut the cured pork into 1 cm cubes +3. Put the cured pork and bamboo shoots in a cold wok with 10 g of lard, the cooking wine and sugar, and stir-fry over medium-low heat until translucent and sizzling +4. Chop the greens, keeping the stems and leaves separate: cut the stems into 0.5 cm squares and the leaves into rectangles 2-3 cm long and 1-1.5 cm wide +5. Add the stems to the wok and stir-fry until jade green +6. Rinse the rice, put it in the rice cooker, and add the water +7. Spread the fried cured pork and stems over the rice +8. Start the normal rice cooking mode. In the last 10 minutes, open the lid and quickly spread the leaves on top +9. When done, let it rest for 5 minutes, then drizzle with 5 g of lard and the white pepper and mix vigorously + +## Additional Notes + +- Spread the fried cured pork and stems on top of the rice—never stir them in while the rice cooks +- Try not to buy "jiaxiang xianrou" (hometown cured pork); expect it to be very salty. If it's not lightly salted cured pork, mix in some diced fresh pork belly, use less cured pork, or cut off the lean part and soak it in 5% sugar water for 20 minutes. +- Reference: [Xianrou caifan - Wikipedia (Wu Chinese)](https://wuu.wikipedia.org/wiki/%E5%92%B8%E8%82%89%E8%8F%9C%E9%A5%AD) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/spaghetti-bolognese.md b/en/dishes/staple/spaghetti-bolognese.md new file mode 100644 index 0000000000..982c5e3350 --- /dev/null +++ b/en/dishes/staple/spaghetti-bolognese.md @@ -0,0 +1,49 @@ +# How to Make Spaghetti Bolognese + +![Spaghetti Bolognese - preview image 1](../../../dishes/staple/意式肉酱面/final.jpg) + +Spaghetti Bolognese is a simple, quick home-style Western dish with a rich sauce and chewy pasta, perfect for busy days. Minced meat and onion with ready-made pasta sauce give you a quick dose of protein and carbohydrates, and onion adds dietary fiber. It's very beginner-friendly, needing only simple chopping and frying; once you're used to it, it's on the table in 15 minutes—more satisfying than instant noodles. + +Estimated difficulty: ★ + +Estimated calories: 1199 kcal + +## Ingredients and Tools + +- Spaghetti +- Pasta sauce +- Minced meat +- White onion (red onion also works) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Spaghetti 180 grams (adjust to appetite) +- Minced meat 80 grams (adjust to appetite) +- Onion, a bit more than half (about 150 grams, usually twice the weight of the meat) +- Pasta sauce 300 grams (adjust as needed) +- Cooking oil 10-15ml + +## Steps + +1. Add water to a pot, bring to a boil, and add the spaghetti (wait 6 - 12 minutes) +2. While the water boils, you can do the following steps, but keep an eye on the pasta cooking time +3. Dice the onion finely +4. Pour oil into an empty pan and add the diced onion over medium heat +5. Stir constantly, taking care not to burn the onion, until it becomes translucent +6. Add the minced meat and keep stirring (breaking it up) until the meat turns brown +7. Add the pasta sauce and stir briefly +8. Drain the cooked spaghetti and toss it in the meat sauce until evenly mixed (or just pour the sauce over the spaghetti) + +## Additional Notes + +- Spaghetti comes in many different thicknesses; check the cooking time on the package before boiling +- Pasta sauce isn't ketchup. What we usually call ketchup is tomato sauce for dipping; pasta sauce is also a seasoned tomato sauce, but with different seasonings + +![Different kinds of pasta](../../../dishes/staple/意式肉酱面/spaghetti.jpg) +![Pasta sauce](../../../dishes/staple/意式肉酱面/sauce.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/spicy-low-fat-buckwheat-noodle-soup.md b/en/dishes/staple/spicy-low-fat-buckwheat-noodle-soup.md new file mode 100644 index 0000000000..2aee013511 --- /dev/null +++ b/en/dishes/staple/spicy-low-fat-buckwheat-noodle-soup.md @@ -0,0 +1,53 @@ +# How to Make Spicy Low-Fat Buckwheat Noodle Soup + +The numbing, spicy broth combines hot pot base with peanut butter and milk for a rich, smooth taste with a distinct mala flavor. Paired with high-fiber buckwheat noodles and fresh vegetables, it's low in calories and filling, good for when you're trying to lose fat. There's no difficulty at all and no cooking skills needed; it takes about 20 minutes before you can dig into the pot. + +Estimated difficulty: ★★ + +Estimated calories: 790 kcal + +## Ingredients and Tools + +* Seasonings: hot pot soup base, peanut butter, whole milk, light soy sauce, chili oil, vinegar, Sichuan pepper oil +* Ingredients: semi-dried buckwheat noodles, baby napa cabbage, lettuce +* Washing basin, small pot 18cm across + +> Suggested purchases: +> Buckwheat noodles: Shishanghui buckwheat noodles on Pinduoduo, 400g per pack for 4.9 yuan, makes 4 portions +> Hot pot base: Xiaolongkan traditional clear-oil hot pot base on Taobao tastes best, 29.8 yuan a pack, makes 20 portions +> Peanut butter: Yingge peanut butter on Pinduoduo, 24.8 yuan for two jars, makes 68 portions +> Sichuan pepper oil: Wufeng Lihong Sichuan pepper oil on Pinduoduo, 400ml, 32 yuan for two bottles, makes 80 portions +> Others: anything; it won't affect the taste + +## Calculation + +Per portion: + +- Semi-dried buckwheat noodles 100g +- Baby napa cabbage 8 leaves (150g in total) +- Lettuce 6 leaves (80g in total) +- Hot pot base 25g +- Peanut butter 15g +- Whole milk 150ml +- Light soy sauce 6ml +- Chili oil 10ml +- Vinegar 20ml +- Sichuan pepper oil 10ml +- Water 500ml + +## Steps + +1. Wash the baby napa cabbage and lettuce and set aside +2. Pour 500ml of water into the pot, turn on high heat, add the buckwheat noodles and baby napa cabbage, and wait for the water to boil +3. Once boiling, turn to low heat and add the hot pot base, peanut butter, milk, light soy sauce and chili oil; once it boils again, cook for 5 minutes +4. Add the lettuce and cook for another 2 minutes +5. Add the vinegar and Sichuan pepper oil, turn off the heat, and eat straight from the pot. + +## Additional Notes + +* Be sure to choose semi-dried buckwheat noodles for the best texture +* Feel free to add other things, such as hot pot balls or egg dumplings +* The hot pot base, peanut butter and milk are a must—they're the big three of the flavor +* If you can't handle sour, leave out the vinegar + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/steamed-braised-noodles-zheng-lu-mian.md b/en/dishes/staple/steamed-braised-noodles-zheng-lu-mian.md new file mode 100644 index 0000000000..465e7e3502 --- /dev/null +++ b/en/dishes/staple/steamed-braised-noodles-zheng-lu-mian.md @@ -0,0 +1,76 @@ +# How to Make Steamed Braised Noodles (Zheng Lu Mian) + +This is a classic home-style noodle dish from southern Henan, combining meat and vegetables: the noodles soak up the sauce, soft yet chewy, savory and full of flavor. Pork belly provides high-quality protein and fat, and celery is rich in dietary fiber. It's simple and easy to learn; beginners can handle it calmly. It takes about an hour overall. + +Estimated difficulty: ★★★★ + +Estimated calories: 1563 kcal + +## Ingredients and Tools + +- Pork belly +- Celery +- Fresh noodles (must be the **thinnest** kind; if your local market doesn't have them, see how to make [braised noodles](./braised-noodles-with-green-beans.md)) +- Green onion, ginger, garlic +- Cooking oil (peanut oil is best) +- Light soy sauce, dark soy sauce, cooking wine, salt, five-spice powder +- Steamer, with steaming tray +- Wok + +The following ingredients are optional for those with some cooking experience or extra energy + +- Sichuan peppercorns +- Dried red chilies +- Green peppers + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +- Celery: two medium stalks +- Pork belly 350g +- Noodles 500g +- Scallion 10cm +- Garlic 5 cloves +- Ginger slices 20g +- Green peppers 2 +- Dried red chilies 3 +- Sichuan peppercorns 20 +- Salt 10g +- Five-spice powder 5g +- Light soy sauce 15ml +- Dark soy sauce 10ml + +## Steps + +### Prep + +1. Remove the skin from the pork and cut into thin `2 cm * 6 cm * 0.5 cm` slices. Set aside +2. Remove the celery leaves and the bottom 2cm, split down the middle, and cut into 2cm segments. Set aside +3. Peel and dice the garlic, cut the green onion into 0.2cm thin slices, and julienne the ginger. Set aside + +### Pre-cooking + +1. Heat the wok until smoking, add 3ml of cooking oil to coat it, then pour the oil out +2. Add fresh cooking oil, then the pork slices, green onion, ginger, garlic and dried red chilies, and stir-fry for 1 minute, tossing steadily and continuously +3. Add the cooking wine, light soy sauce and dark soy sauce and stir-fry for another minute +4. Add 500ml of hot water. Cover and braise for 3 minutes +5. Add the celery and green peppers, season with salt and five-spice powder, cover and braise for another 3 minutes, then turn off the heat +6. Add 1000ml of water to the steamer, bring to a boil until steaming, spread the noodles flat on the steaming tray, and steam for 15 minutes +7. Take out the steamed noodles, spread them out on the board with chopsticks and your iron hands, and let them cool to room temperature + +### Final Cooking + +1. Put the noodles into the wok with the vegetables and mix: hold chopsticks in one hand and the spatula in the other, flipping the vegetables over onto the noodles, until all the noodles are evenly colored +2. Spread the mixed noodles on the steaming tray again and steam for another 10 minutes, then turn off the heat + +## Additional Notes + +- Technical summary + - When cutting the pork, you can ask the market vendor to help. In my experience, the success rate is highest if you ask after it's been cut but before you pay + - The first time you cook, prep all your ingredients in advance to avoid scrambling; once you're practiced, you can run steps concurrently + - Both times you steam the noodles, spread them out as much as possible so they don't clump together after steaming. If the noodles are too long you can break them, making mixing and serving easier + - Be gentle when taking out the steamed noodles, so the tray doesn't tip and the noodles don't touch the water + - Goes even better with beer! + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/stir-fried-instant-noodles.md b/en/dishes/staple/stir-fried-instant-noodles.md new file mode 100644 index 0000000000..884ac76e41 --- /dev/null +++ b/en/dishes/staple/stir-fried-instant-noodles.md @@ -0,0 +1,79 @@ +# How to Make Stir-fried Instant Noodles + +![Stir-fried instant noodles](../../../dishes/staple/炒方便面/炒方便面.png) + +These stir-fried instant noodles are springy, chewy, savory and well-seasoned—a quick home-style staple adapted from ordinary boiled instant noodles. Eggs and ham sausage add protein and energy. It's simple—just remember to rinse the noodles in cold water to keep their texture—and beginners can make it easily. It's ready in about 15 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 789 kcal + +## Ingredients and Tools + +* Instant noodles +* Eggs +* Ham sausage (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +* Instant noodles: 1 pack per person. +* Eggs: 1 per person. +* Ham sausage: 1 per person. +* Cooking oil: 10 - 18 ml per person. + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Preparing the Ham Sausage + +1. Tear open the ham sausage wrapper and cut into 1cm pieces. + +### Preparing the Noodles + +1. Add 1200 ml of water to the pot, or enough to cover the noodle block. Bring to a full boil—don't add the noodles before it boils. +2. Add the noodle block and cook for 45 seconds, stirring to break the noodles apart while cooking. +3. As soon as the noodles have separated, turn off the heat. Don't cook them through! +4. Ladle out 80ml of the hot noodle water and set aside. +5. Separate the noodles from the water. Rinse the noodles under cold water. +6. Drain the noodles. Don't leave them soaking in water for long. + +### Preparing the Sauce + +1. In a small bowl, squeeze in the instant noodle seasoning packets. + + * Squeeze in all the vegetable packets + * Squeeze in all the sauce packets + * Squeeze in 50% - 80% of the powder packet (the whole powder packet makes it very salty) + +2. Pour all of the 80ml of hot noodle water from the previous step into the small bowl and stir to make the sauce bowl. + +### Preparing the Eggs + +1. Crack the calculated number of eggs into a small bowl. Don't add salt! (The eggs will take on the saltiness of the other ingredients in the end) +2. Heat the wok for 20s and add portions * 8ml of oil. +3. Add the bowl of eggs you just prepared. Stir-fry for about 20s until set. +4. Take out the eggs and set aside. No need to wash the wok; usually there isn't much oil left in it. + +### Final Steps + +1. Reheat the wok for 20s and add oil: portions * 10ml. +2. Add the ham sausage from step one. Stir-fry for 10 seconds. +3. Add the noodles from step two. Stir-fry for 30 seconds. +4. Add the sauce bowl from step three. Stir-fry for 30 seconds. +5. Add the eggs from step four. Stir-fry for 30 seconds. +6. Turn off the heat and plate. + +## Additional Notes + +* In Beijing, consider adding sesame paste after plating. If the sesame paste is too thick, thin it 1:1 with water. +* You must rinse the noodles in cold water! Cold water instantly strips the gelatinized starch from the surface of the noodles and stops the residual heat from cooking the inside. This is the core principle that keeps the noodles from clumping and sticking to the wok when stir-fried, and keeps them springy. +* Another way to prepare the noodles also keeps them chewy and springy. It takes longer overall, so you can prepare the other ingredients at the same time: + * Soak: soak the noodle block in cold water for 2 minutes so it fully absorbs water and is moist, then drain (no need to soften). + * Steam: put the wet noodle block in a steamer and steam on high for 8 minutes after the water boils, then take it out and loosen the noodles (steaming locks in moisture, keeping the noodles springy). + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/stir-fried-liangfen.md b/en/dishes/staple/stir-fried-liangfen.md new file mode 100644 index 0000000000..b975b33cd2 --- /dev/null +++ b/en/dishes/staple/stir-fried-liangfen.md @@ -0,0 +1,57 @@ +# How to Make Stir-fried Liangfen + +![Finished stir-fried liangfen](../../../dishes/staple/炒凉粉/chaoliangfen.jpg) + +Stir-fried liangfen (starch jelly) is a specialty snack from Shanxi and Shaanxi: smooth and tender, savory and slightly spicy, with garlic and soy bean paste aromas. Liangfen is mainly made of starch and provides plenty of carbohydrates for a quick energy boost. The difficulty is moderate, suitable for beginners with some basics. It takes about 15 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 567 kcal + +## Ingredients and Tools + +- Liangfen (starch jelly) +- Corn oil +- Garlic +- Green onion +- Doubanjiang (chili bean paste) +- Light soy sauce +- Dark soy sauce +- Salt +- Thirteen-spice powder +- Medium-coarse chili flakes +- Mineral water + +## Calculation + +The ingredients below are for one person; decide how many portions to make before you start. One portion is just enough for one person. + +- Liangfen 500g +- Corn oil 10ml +- Minced garlic 10g +- Green onion 15g +- Doubanjiang 15g +- Light soy sauce 20ml +- Dark soy sauce 10ml +- Salt 5g +- Thirteen-spice powder 5g +- Medium-coarse chili flakes 15g +- Mineral water 20ml + +## Steps + +1. Cut the liangfen into mahjong-tile-sized cubes +2. Over low heat, add oil to the wok. When it's slightly hot, add the minced garlic and fry until fragrant, then add the doubanjiang and fry until the oil turns red +3. Add the liangfen cubes and stir-fry for 10 seconds +4. Add the light soy sauce for flavor and dark soy sauce for color, stir-fry evenly, then add the chili flakes and keep stir-frying evenly +5. Add the salt and thirteen-spice powder and stir-fry for 10 seconds +6. Add the prepared mineral water and stir-fry for another 10 seconds. When the sauce has thickened, turn off the heat and plate +7. Sprinkle with chopped green onion. Done + + ![Finished stir-fried liangfen](../../../dishes/staple/炒凉粉/chaoliangfen.jpg) + +## Additional Notes + +- When choosing liangfen, pea starch liangfen is best; if that's not available, sweet potato starch or other kinds also work + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/stir-fried-rice-noodles-chao-he-fen.md b/en/dishes/staple/stir-fried-rice-noodles-chao-he-fen.md new file mode 100644 index 0000000000..c3fb324dbd --- /dev/null +++ b/en/dishes/staple/stir-fried-rice-noodles-chao-he-fen.md @@ -0,0 +1,63 @@ +# How to Make Stir-fried Rice Noodles (Chao He Fen) + +Stir-fried rice noodles (chao he fen) are a classic snack popular in Guangdong, prized for strong "wok hei" and a dry-fragrant, silky texture: soft, chewy, translucent rice noodles with shredded meat, bean sprouts and shredded cucumber for layered textures. It mainly provides carbohydrates and protein, and the vegetables add vitamins and dietary fiber. Following this recipe, the difficulty is moderate; even beginners can try it once they have all the ingredients. It's on the table in about 30 minutes. + +Estimated difficulty: ★★★★ + +Estimated calories: 822 kcal + +## Ingredients and Tools + +* Flat rice noodles (he fen), pork/beef +* Stir-fry seasonings: salt, MSG, dark soy sauce, light soy sauce, ground cumin (or just use a rice noodle seasoning packet) +* Other seasonings: ground pepper +* Cucumber, wheat gluten pieces, mung bean sprouts, egg, garlic cloves, green onion, starch +* Basin, plates + +> Suggested purchase: buy bagged fresh rice noodles on Taobao or a grocery delivery platform. They're usually sold from 500g (1 jin) up, keep refrigerated for up to two weeks, and come with a free stir-fry seasoning packet! + +## Calculation + +* Rice noodles: 250 g/person; for bigger appetites, add 100g/person, rounded down. +* Shredded cucumber 30g/person, wheat gluten 30g/person, mung bean sprouts 30g/person, beaten egg 1/person. +* Smashed garlic 2 cloves/person, green onion 1 stalk/person +* Rice noodle seasoning packet: 20g/person; if making your own, 10g salt + 2g MSG + 3g ground cumin. +* Starch: 5g per 100g of meat. +* Dark soy sauce / light soy sauce: 10ml / 15ml per 250g of rice noodles. + +## Steps + +### Prep + +1. Chop the green onion (keeping whites and greens separate) and smash the garlic; leave them on the board. +2. Beat the egg, putting a little egg white in one bowl and the rest in another. +3. Put the mung bean sprouts in a pot and boil on high heat for 60 seconds. Take them out, rinse in cold water, and set aside on a plate. +4. Julienne the cucumber and set aside on a plate; it can go with the bean sprouts. +5. Prepare the wheat gluten and put it on a separate plate. +6. Cut the meat into thin strips, add the starch, the egg white from the bowl and ground pepper, and mix clockwise. +7. Note: store-bought products like liangpi usually have cooking oil on the surface; rinse with tap water. Same for the gluten. +8. Note: after rinsing the gluten, squeeze out most of the water by hand (no need to squeeze too hard). + +### Heating the Wok and Frying the Meat + +1. Add cooking oil, heat the wok, and pour it out. +2. Add the prepared meat, stir-fry until it changes color, and transfer to a bowl. + +### Frying the Rice Noodles + +1. While the wok is hot, add 20g of cooking oil (people with high blood pressure can use less), and stir-fry the green onion whites and garlic until fragrant. +2. Add the rice noodles, drizzle with dark soy sauce for color, stir-fry evenly, then add the noodle seasoning and keep stir-frying. +3. When the noodles are nearly translucent, add the fried meat and gluten, plus light soy sauce for savoriness, and toss a couple of times. +4. Add the bean sprouts and cucumber and stir-fry until the noodles are completely translucent. +5. Turn off the heat! + +### Final Steps + +1. Sprinkle with the green onion greens and lift the wok. +2. Pour onto a plate and dig in. + +## Additional Notes + +Tastes vary by region, weather and time, so adjust the exact amounts of seasoning to your situation; if you like chili, add some. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/stir-fried-spaghetti-with-beef.md b/en/dishes/staple/stir-fried-spaghetti-with-beef.md new file mode 100644 index 0000000000..01ee669a6e --- /dev/null +++ b/en/dishes/staple/stir-fried-spaghetti-with-beef.md @@ -0,0 +1,35 @@ +# How to Make Stir-fried Spaghetti with Beef + +![Spaghetti](../../../dishes/staple/炒意大利面/a.jpg) + +This stir-fried spaghetti is soft yet springy, with fatty beef slices and a rich sauce—a home-style staple with a Western touch. It's rich in carbohydrates and protein for a quick energy boost. It's simple; beginners can master it easily, and it takes about 30 minutes in total. + +Estimated difficulty: ★★★ + +Estimated calories: 406 kcal + +## Ingredients and Tools + +- Spaghetti +- Thinly sliced fatty beef +- Ketchup / black pepper sauce (choose one) +- Rapeseed oil (other vegetable oils also work) + +## Calculation + +- Spaghetti 50 grams / person +- Fatty beef 5 slices / person +- Cooking oil 5ml / 50 grams of spaghetti + +## Steps + +1. Add 250 grams of water / person +2. When the water boils, add the spaghetti and cook over medium heat for 15 - 20 minutes (this pasta is usually fairly firm; taste before taking it out—if the center is still a bit hard, keep cooking) +3. Drain the pasta and set aside on a plate +4. Heat the wok, add cooking oil, and when the oil is medium-hot, add the pasta and stir-fry for one minute (if it's too dry, add a little water) +5. Add 10 grams of ketchup, the beef and 2g of salt, and keep stir-frying for one minute +6. Serve + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/stir-fried-steamed-bun-cubes.md b/en/dishes/staple/stir-fried-steamed-bun-cubes.md new file mode 100644 index 0000000000..45ac01fc7d --- /dev/null +++ b/en/dishes/staple/stir-fried-steamed-bun-cubes.md @@ -0,0 +1,52 @@ +# How to Make Stir-fried Steamed Bun Cubes + +Stir-fried mo (chao mo) is a savory, crispy home-style flour-based dish with northern Chinese flavor. Cubes of steamed bun are fried until golden, crisp outside and soft inside, with cumin and five-spice powder making it even more flavorful. You can add egg for protein and green onion for freshness, for balanced nutrition. The difficulty is moderate, beginners can pick it up quickly, and it's ready in about 15 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 767 kcal + +## Ingredients and Tools + +* Steamed buns (mantou; day-old and slightly hard is better) +* Salt +* Oil +* Ground cumin +* Five-spice powder +* Green onion +* Eggs (optional) + +## Calculation + +* Steamed buns 2 (day-old and slightly hard is better) +* Salt 3g +* Oil 20ml (peanut oil or sesame oil is better) +* Ground cumin 3g +* Chili powder 3g +* Five-spice powder 3g +* Green onion 2 stalks +* Eggs (optional, 2) + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +1. Cut the steamed buns into small cubes or slices. +2. If using eggs, crack them into a bowl and beat (you can add 1g each of salt and five-spice powder, or leave them out and add them while frying). +3. Pour the egg over the bun pieces and mix well; don't use too much egg. +4. Heat the wok on high and add the cooking oil (if you're worried about damaging a stainless steel wok, add the oil first and heat it until hot) +5. Add the bun cubes and stir-fry evenly. +6. Turn the heat down and fry until the bun cubes are golden. +7. Add the salt, pepper and five-spice powder. +8. Finally add the chopped green onion and toss a few times. +9. Turn off the heat and serve. + +## Additional Notes + +- Control the heat while frying to keep it from burning +- If the heat is too high, turn it down, and drizzle oil or sprinkle water around the edge of the wok—spread it out rather than pouring it all in one spot +- Add other spices to taste (such as Nande seasoning) +- If you like it crispy, turn the heat to the lowest, stir-fry a bit longer, and after turning off the heat let it sit in the hot wok a while before serving for extra crunch +- You can also add extras like minced garlic or garlic sprouts to taste, fried separately until fragrant and then mixed in + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/stovetop-pot-rice.md b/en/dishes/staple/stovetop-pot-rice.md new file mode 100644 index 0000000000..e9a9a61189 --- /dev/null +++ b/en/dishes/staple/stovetop-pot-rice.md @@ -0,0 +1,36 @@ +# How to Make Stovetop Pot Rice + +This is a plain, unpretentious home-style staple: soft, pleasant rice made in an ordinary pot. White rice mainly provides carbohydrates for a quick energy boost. It's extremely simple; beginners only need to keep an eye on the heat to master it. It takes about 25 minutes from adding the rice to serving. + +Estimated difficulty: ★★ + +Estimated calories: 418 kcal + +## Ingredients and Tools + +- Northern Chinese rice (short-grain) +- Water +- Heavy-bottomed pot + a tight-fitting lid (so not much steam escapes during cooking) + +## Calculation + +- Rice: 100ml-200ml/person +- Water: 2 times the volume of the rice + +## Steps + +1. Rinse the rice +2. Put the rice and water in the pot +3. Bring to a boil over high heat +4. **Stir the bottom to prevent sticking** +5. Cover and cook over **low heat** for 10-15 minutes (depending on how soft you like it). Don't lift the lid during this time +6. Turn off the heat and let it rest for 5 minutes +7. Enjoy :) + +![Stovetop pot rice - preview image 1](../../../dishes/staple/米饭/rice_regularPot.jpeg) + +## Additional Notes + +[The British studied how to cook rice—I really want to send them a rice cooker!](https://www.bilibili.com/video/BV1RW411z7r9) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/tengzhou-vegetable-jianbing.md b/en/dishes/staple/tengzhou-vegetable-jianbing.md new file mode 100644 index 0000000000..f023c06c22 --- /dev/null +++ b/en/dishes/staple/tengzhou-vegetable-jianbing.md @@ -0,0 +1,69 @@ +# How to Make Tengzhou Vegetable Jianbing + +Tengzhou vegetable jianbing is a traditional snack from Tengzhou, Shandong Province, said to have been created in the Qing dynasty by Wang Niugao. White flour jianbing (thin crêpes) are wrapped around seasonal vegetables such as napa cabbage, glass noodles and tofu, with egg and ham sausage, seasoned with oil and spices, and griddle-fried. The result is crispy outside, soft inside, fresh and savory. It's good as a staple or breakfast, and takes about 15 minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 800 kcal + +## Ingredients and Tools + +- White flour jianbing (store-bought Shandong jianbing, or homemade) +- Napa cabbage +- Glass noodles (dry) +- Tofu +- Carrot +- Garlic chives (optional) +- Egg +- Ham sausage (optional) +- Cooking oil +- Salt +- MSG (optional) +- Ground cumin +- Chili powder (optional) +- Ground black pepper +- Griddle (ao) or non-stick frying pan (at least 28 cm across) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +- Number of jianbing = portions * 2 +- Napa cabbage = portions * 100 g +- Glass noodles (dry weight) = portions * 50 g +- Tofu = portions * 80 g +- Carrot = portions * 50 g +- Garlic chives = portions * 30 g (optional) +- Egg = portions * 1 +- Ham sausage = portions * 40 g (optional) +- Cooking oil = portions * 20 ml +- Salt = portions * 2 g +- MSG = portions * 1 g (optional) +- Ground cumin = portions * 2 g +- Chili powder = portions * 2 g (optional) +- Ground black pepper = portions * 1 g + +## Steps + +1. Soak the glass noodles in warm water for 10 minutes until soft, drain, and cut into segments no longer than 5 cm. Set aside +2. Wash the napa cabbage and cut into thin shreds no wider than 1 cm; peel the carrot and cut into thin shreds no wider than 1 cm; cut the tofu into cubes no larger than 1 cm; wash the garlic chives and cut into pieces no longer than 1 cm. Put everything in a mixing bowl +3. Add 15 ml of cooking oil, 2 g of salt, 1 g of MSG, 2 g of ground cumin, 1 g of ground black pepper and 2 g of chili powder to the bowl in order, and mix with chopsticks so the vegetables are evenly coated. Set aside +4. Preheat the frying pan (or griddle) over medium heat, add 5 ml of cooking oil and swirl to coat. Crack in the egg, break up the yolk and white with the spatula, and spread into a thin round slightly smaller than the jianbing +5. Lay 1 jianbing flat on top of the egg so the egg sticks to it, then flip the jianbing and egg together (egg side up). Turn to low heat +6. Spread the seasoned vegetables evenly over the jianbing (egg side up), leaving about 1 cm around the edge so nothing spills out when folding +7. Cover the vegetables with the second jianbing and press gently with the spatula so the two layers stick together +8. Cook over medium-low heat for 2 minutes until the bottom is lightly browned, flip the whole thing with the spatula, and cook for another 2 minutes until the other side is lightly browned and glossy +9. Turn to the lowest heat and cook for another 1 minute, until both sides are golden and the vegetables are cooked through (poke a chopstick into the center to check there's no raw-vegetable resistance) +10. Turn off the heat, fold both sides toward the middle into a rectangle about 10 cm wide, cut in half with the spatula or a knife, and plate + +## Additional Notes + +- Swap the vegetables as you like: spinach, pumpkin, radish, shepherd's purse, etc. all work; keep the total vegetables per portion at 300-350 g +- Vegetable jianbing is best eaten hot; after more than 30 minutes at room temperature it gets soft and loses its crispness +- If you don't have a griddle, a non-stick frying pan at least 28 cm across works; don't use too high a heat or the jianbing will burn +- Jianbing can be bought; you can also mix 100 g of flour with 150 ml of drinking water into a thin batter and spread it in a frying pan +- Reference: [Tengzhou vegetable jianbing - Baidu Baike](https://baike.baidu.com/item/滕州菜煎饼/2512643) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/teriyaki-chicken-rice.md b/en/dishes/staple/teriyaki-chicken-rice.md new file mode 100644 index 0000000000..91bd5d02e6 --- /dev/null +++ b/en/dishes/staple/teriyaki-chicken-rice.md @@ -0,0 +1,72 @@ +# How to Make Teriyaki Chicken Rice + +Teriyaki chicken rice is a sweet-and-savory dish that goes great with rice: the chicken thighs are pan-fried until fragrant and then coated in a rich sauce, tender and full of flavor. Chicken thigh is rich in high-quality protein, and broccoli and carrot add dietary fiber and vitamins. It takes a little deboning skill, but overall it's not complicated, and beginners can succeed by following the steps. It's on the table in about 30 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 1670 kcal + +## Ingredients and Tools + +- Chicken legs +- Cooking wine +- Light soy sauce +- Honey (optional) +- Cracked black pepper +- Ground black pepper +- Salt +- Broccoli (if you don't have any, use mild green peppers instead) +- Carrot +- Dark soy sauce +- Garlic +- Ginger +- Cooking oil +- Water +- Cooked rice + +## Calculation + +Before cooking, decide how many portions to make. One portion is enough for 1-2 people. + +Per portion: + +- Chicken legs 500 g (about 3) +- Cooking wine 15 ml +- Light soy sauce 30 ml +- Honey 15 ml (if you don't have any, use 20 g of white sugar + 5 g of corn starch + 0.5 ml of lemon juice or vinegar instead) +- Cracked black pepper 5 g +- Ground black pepper 5 g +- Salt 2.5 g +- Broccoli 50 g +- Carrot 50 g +- Dark soy sauce 12 ml +- Garlic 10 g (smashed, no need to mince) +- Ginger 10 g +- Cooking oil 15-25 ml +- Water 30 ml +- Cooked rice 300-400 g + +## Steps + +1. Take a chicken leg and place it skin side down on the cutting board +2. Use the tip of the knife to gently cut along the outline of the bone, from one end to the other +3. Slowly push the meat away with your fingers or the back of the knife to expose the bone. If you hit membrane, cut it with the knife tip +4. Once the meat is fully separated, hold one end of the bone, twist gently and pull it out +5. Repeat these steps to debone all the chicken legs +6. Marinate the deboned chicken with ground black pepper, cracked black pepper, salt and ginger slices for 5 minutes +7. In a bowl, mix the cooking wine, light soy sauce, honey, dark soy sauce and water +8. Blanch the vegetables for 1-2 minutes until cooked, then remove +9. Heat the pan with 15 ml of oil and fry the smashed garlic until fragrant +10. Add the chicken and fry over medium-low heat until golden on both sides; if the pan seems too dry, add 5-10 ml more oil +11. Add the prepared sauce, cover, and braise over medium-low heat (low on a gas stove) for 5-10 minutes until cooked through and the sauce is thick and bubbling +12. Cut into pieces, arrange on the rice with the vegetables, drizzle with the sauce from the pan, and enjoy + +## Additional Notes + +- If using the sugar and starch substitute, make sure the sugar and starch are completely dissolved before adding to the pan, or it will burn easily +- Stir every 3-5 minutes while braising to avoid hot spots +- If the sauce forms big bubbles, turns dark brown, or fine caramel crystals appear at the edges, turn off the heat immediately + +- Reference: [Step-by-step photos of teriyaki chicken rice by Xiaoxiao Jiejie - Xiachufang](https://www.xiachufang.com/recipe/104126605/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/tomato-and-egg-noodles.md b/en/dishes/staple/tomato-and-egg-noodles.md new file mode 100644 index 0000000000..b05e880ab4 --- /dev/null +++ b/en/dishes/staple/tomato-and-egg-noodles.md @@ -0,0 +1,88 @@ +# How to Make Tomato and Egg Noodles + +Tomato and egg noodles are a quick home-style noodle dish: sweet, tangy and savory, with a rich sauce and chewy noodles—an everyday staple with northern Chinese flavor. Eggs provide high-quality protein, tomatoes are rich in lycopene and vitamins, and with the noodles it's nutritionally balanced. It's simple with clear steps, beginner-friendly, and takes only about 20 minutes from prep to finish. + +Estimated difficulty: ★★ + +Estimated calories: 654 kcal + +## Ingredients and Tools + +- Dried noodles, or fresh noodles also work +- One tomato +- Salt +- Eggs +- Green onion +- Soy sauce, oyster sauce or chicken bouillon powder +- White sugar (to balance the tomato's acidity; not needed if the tomato isn't sour) +- Green bell pepper (not long thin chilies) +- Sesame oil + +![Ingredients](../../../dishes/staple/西红柿鸡蛋挂面/food.jpg) + +## Calculation + +Before cooking, decide how many portions to make. The amounts below are just enough for 1 person. + +Total: + +- Dried noodles 1 bundle (according to appetite) 50-100g +- Tomato 1, about 200g. +- Eggs 1~2 +- Salt 5g +- Oyster sauce 5g or chicken bouillon 3g +- White sugar 2g +- Soy sauce 5-8g +- Cooking oil 20g +- Sesame oil 5g + +## Steps + +### Preparing the Ingredients + +Prepping ingredients is very important. Whatever you cook, prep in advance so you won't be flustered while cooking, and cooking becomes a pleasant process. This... is probably why restaurant kitchens need a dedicated prep station + +1. Wash the green onion and chop it +2. Cut the tomato into chunks; if you're not sure how, search it up first~ +3. Cut the green pepper into diamond-shaped pieces +4. Crack the raw eggs into a small bowl and beat. If the eggs smell a bit eggy, add 2g of white vinegar to remove the smell + +![Prepped ingredients](../../../dishes/staple/西红柿鸡蛋挂面/pretreatFood.jpg) + +### Cooking the Eggs + +1. Heat the wok and add 15~20g of cooking oil. Tender scrambled eggs need a bit more oil, and it leaves some oil for frying the tomato afterward +2. When the oil reaches 7/10 heat (you can feel the heat with your palm about 10cm above it), pour in the egg and quickly scramble it +3. Once the egg has set with no liquid egg left at all, transfer to a small bowl and set aside, leaving some oil in the wok + +![Scrambled eggs](../../../dishes/staple/西红柿鸡蛋挂面/fryEgg.jpg) +> I didn't take a photo of the eggs, so here's one from the internet + +### Making the Tomato-Egg Topping + +1. With the oil left in the wok, add the green onion whites and minced garlic and fry until fragrant +2. Add the tomato chunks and green pepper and fry until the tomatoes release some juice +3. Quickly add 5g of soy sauce and 2g of sugar +4. Stir-fry for ten-odd seconds, then add a bowl of water (just about enough to cover the tomatoes) +5. Once boiling, add the scrambled eggs and 5g of oyster sauce or 2g of chicken bouillon for savoriness +6. Reduce over medium-low heat, stirring to prevent sticking. Once reduced to the state in the picture below, add the remaining green parts of the green onion and some sesame oil (optional). The topping is done + +![Tomato-egg topping](../../../dishes/staple/西红柿鸡蛋挂面/tomato.jpg) + +### Finally, Cooking the Noodles + +1. No need to wash the wok; just add 500ml of water +2. Bring to a boil and add the noodles; once they soften, add 100ml of cold water +3. When it boils again, if the noodles float, add another 100ml of cold water +4. When it boils, check whether the edges of the noodles look translucent; if so, they're cooked +5. Scoop the noodles into the bowl with the topping and mix + +![Tomato and egg noodles](../../../dishes/staple/西红柿鸡蛋挂面/tomatoNoodle.jpg) + +## Additional Notes + +- Adding 2g of black pepper to the beaten egg makes it taste better +- Adding 2g of ground white pepper while cooking the topping boosts the spicy aroma +- You can cook the noodles in one go, but adding water several times makes the noodles chewier and less sticky. The trick is to add cold water each time it boils, two or three times + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/wuhan-hot-dry-noodles.md b/en/dishes/staple/wuhan-hot-dry-noodles.md new file mode 100644 index 0000000000..ce2626e925 --- /dev/null +++ b/en/dishes/staple/wuhan-hot-dry-noodles.md @@ -0,0 +1,56 @@ +# How to Make Wuhan Hot Dry Noodles + +Hot dry noodles (reganmian) are one of Wuhan's most iconic snacks, part of Hubei cuisine. Chewy, smooth alkaline noodles are coated in thick sesame paste and topped with pickled long beans, dried radish and minced meat—savory, slightly spicy and rich. It mainly provides carbohydrates and protein, and sesame paste is also rich in calcium. It's quick and easy; beginners can pick it up easily, and it takes only about a dozen minutes from boiling the noodles to mixing them. + +Estimated difficulty: ★★★ + +Estimated calories: 1341 kcal + +## Ingredients and Tools + +* Alkaline noodles made specially for hot dry noodles +* Green onion +* Pickled long beans +* Minced meat +* Garlic water +* Meat broth +* Dried radish +* Sesame paste +* Chili oil +* Ground pepper +* Soy sauce +* Salt +* Chicken bouillon powder + +## Calculation + +Per portion: + +* Alkaline noodles for hot dry noodles (250g) +* Green onion (10g) +* Pickled long beans (20g) +* Minced meat (30g) +* Garlic water (30ml) +* Meat broth (30ml) +* Dried radish (50g) +* Sesame paste (40ml) +* Chili oil (0-10ml) +* Ground pepper (0-10g) +* Soy sauce (5ml) +* Salt (3g) +* Chicken bouillon powder (0-3g) + +## Steps + +1. Bring water to a boil, add the alkaline noodles, blanch for 25 seconds, and scoop them out +2. Sprinkle with salt, chicken bouillon and ground pepper +3. Thin the sesame paste with 90ml of water, stir well, then add it +4. Add 5ml of soy sauce, plus 30ml each of meat broth and garlic water +5. Add the dried radish, minced meat, pickled long beans and chopped green onion +6. Mix well and dig in + +## Additional Notes + +* Add chili oil to taste + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/yangzhou-fried-rice.md b/en/dishes/staple/yangzhou-fried-rice.md new file mode 100644 index 0000000000..1392baaa10 --- /dev/null +++ b/en/dishes/staple/yangzhou-fried-rice.md @@ -0,0 +1,69 @@ +# How to Make Yangzhou Fried Rice + +This is an upgraded fried rice with plenty of ingredients: separate, fluffy grains of rice, tender egg, shrimp, luncheon meat and diced vegetables for distinct layers of texture—a classic staple of Huaiyang cuisine. It's rich in high-quality protein, carbohydrates and various vitamins for balanced nutrition. There are many steps, but they're intuitive and fairly friendly to beginner cooks; you just need patience with the prep. It takes about 1 hour. + +Estimated difficulty: ★★★★ + +Estimated calories: 1769 kcal + +## Ingredients and Tools + +- Cold cooked rice (drier is better) +- Eggs +- Frozen peeled greasyback shrimp +- Canned luncheon meat +- Green peas +- Carrot +- Corn kernels (optional) +- Green onion +- Oil +- Salt + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1-2 people. + +Per portion: + +- Cold cooked rice 500g +- Eggs 2-3 +- Frozen headless, peeled greasyback shrimp 10-15 +- Canned luncheon meat 150g (Shanghai Maling ham luncheon meat recommended, 340g per can; use half a can at a time) +- Green peas 30g +- Carrot 30g +- Corn kernels 30g +- Green onion 1 stalk +- Oil 30-40ml +- Salt 12-15g + +## Steps + +1. Dice the carrot 0.2cm*0.2cm*0.2cm and set aside +2. Dice the luncheon meat 0.2cm*0.2cm*0.2cm and set aside +3. Separate the green onion into white and green parts, cut each into 0.25-0.5cm pieces, and keep them separate +4. Crack the eggs into a bowl, beat evenly, and set aside +5. Boil the carrot, peas and corn until cooked, scoop them out and set aside (don't pour out the water) +6. Boil the shrimp until cooked, scoop out and set aside (you can pour out the water now) +7. Heat the wok and add oil; see the hot-wok, double-oil method in [Learn Stir-frying and Pan-frying](../../tips/learn/stir-frying-and-pan-frying.md) + + - For the second addition of oil, use 20-30ml. Once that oil is hot, slowly pour in the eggs (keep the stream from the bowl about 0.5cm wide) and don't stir + +8. As soon as the eggs set, scoop them out and set aside +9. Add the luncheon meat, peas, carrot, corn and shrimp to the wok, stir-fry for 1-2 minutes, then plate and set aside +10. Rinse the wok with water to wash away any debris, making sure the inside is clean (oil is fine but no bits) +11. Heat the wok with oil (10ml) and fry the green onion whites until fragrant +12. Turn to low heat (if the oil is too hot, you can turn off the heat for 1-2 minutes), add the rice, and quickly smash and toss it with the spatula, making sure the rice is evenly coated in oil and the grains are separate +13. Add the eggs and keep smashing so the eggs break up and mix fully with the rice +14. Turn to high heat, add all the other prepared ingredients, and stir-fry quickly for 1-2 minutes +15. Sprinkle in the salt and stir-fry until fully mixed +16. Sprinkle in the green onion greens and stir-fry for 1 minute +17. Turn off the heat and plate + +## Additional Notes + +- Sore arms afterward are normal; you need to strengthen your upper body +- Supermarkets sell frozen mixed peas, carrots and corn, which saves you the trouble of dicing. Pams Mixed Veges is recommended—it's cheap—or anything similar (see below) + +![Pams Mixed Veges](../../../dishes/staple/扬州炒饭/veg.png) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/staple/zhajiangmian-fried-sauce-noodles.md b/en/dishes/staple/zhajiangmian-fried-sauce-noodles.md new file mode 100644 index 0000000000..b2d9ce2d0c --- /dev/null +++ b/en/dishes/staple/zhajiangmian-fried-sauce-noodles.md @@ -0,0 +1,51 @@ +# How to Make Zhajiangmian (Fried Sauce Noodles) + +Zhajiangmian is a traditional Beijing home-style noodle dish with a rich savory sauce and chewy noodles, served with refreshing vegetable toppings for a balanced salty-sweet flavor. Its nutrition comes mainly from the protein in lean pork and the vitamins in vegetables, providing plenty of energy. It's beginner-friendly and takes about 30 minutes; once you're practiced, you can shorten it further by prepping vegetables while frying the sauce. + +Estimated difficulty: ★★★ + +Estimated calories: 1272 kcal + +## Ingredients and Tools + +* Diced/minced pork +* Noodles (dried noodles or ordinary fresh noodles) +* Garlic +* Vegetable toppings (to taste, usually 4-10 kinds, such as cucumber, napa cabbage, radish, etc.) +* Doubanjiang (chili bean paste) +* Sweet bean sauce (tianmianjiang) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +* Diced/minced pork 150g +* If you chose *dried noodles*: 150g + If you chose *ordinary fresh noodles*: 250g +* Green onion 15g +* Vegetable toppings 35g in total +* Cooking oil 10g +* Doubanjiang 20g +* Sweet bean sauce 20g + +## Steps + +1. Julienne the vegetable toppings and set aside. +2. Chop the green onion. Heat oil in the wok, add the green onion and pork, and stir-fry until the pork is fully cooked (no red left) +3. Add the doubanjiang and sweet bean sauce and keep stir-frying until **slightly thick**. Scoop out; this is the *fried sauce*. +4. Fill a large bowl with cold water and set aside. +5. Boil the noodles until just cooked (no white core), then transfer to the bowl of cold water from step 4. +6. Immediately drain and transfer to a clean bowl. +7. Pour the fried sauce from step 3 into the bowl and mix well. Then add the vegetable toppings from step 1 and mix well. + +## Additional Notes + +* Diced lean pork is recommended for a better texture; buy it fresh and use it right away. +* *Ordinary fresh noodles* are recommended. +* The key to the noodles' texture is chewiness. Don't use very thin noodles like dragon-whisker noodles. +* If you have a second pot and enough practice, steps 2 and 3 can run in parallel with steps 1, 4, 5 and 6. +* Everyone has their own preference for sweet vs. salty; you'll need to iterate and optimize the ratio of the two sauces yourself. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/template/sample-dish.md b/en/dishes/template/sample-dish.md new file mode 100644 index 0000000000..48622d1929 --- /dev/null +++ b/en/dishes/template/sample-dish.md @@ -0,0 +1,85 @@ + + + +# How to Make Sample Dish + + + + + +![Finished sample dish](../../../dishes/template/示例菜/示例菜.jpg) + + +Sample Dish is a simple, easy dish. It is rich in DHA and protein. A beginner can usually finish it in just 3 hours. It is even good for your skin~ + + + +Estimated difficulty: ★★★★ + +Estimated calories: 1265 kcal + +## Ingredients and Tools + + + + + + + + +- Curry roux blocks (recommended brand: House Foods) +- Potatoes +- Green Sichuan pepper oil (optional) + +## Calculation + + + + + + + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + + + + + +- Curry roux 115g +- Potatoes 2 (each potato weighs about 120g, about 240g in total) +- Cooking oil 10-15ml + +## Steps + + + + + +1. Peel the potatoes and cut them into large chunks no bigger than 4cm. Set aside +2. Chop the curry roux to increase its surface area so it dissolves faster. Set aside +3. Heat the wok and add 10ml - 15ml of cooking oil. Wait 10 seconds for the oil to heat up +4. Add the potatoes and keep stir-frying until they *soften* (check with chopsticks) +5. Add water to cover all the ingredients. Once boiling, turn the heat down and **wait 15 - 20 minutes** +6. Turn off the heat, add the curry and stir until the curry melts +7. Turn the heat back on and **stir slowly for 10 minutes** so it doesn't burn on the bottom +8. Once it *looks thick*, turn off the heat and plate + +## Additional Notes + + + +- While cooking, watch the water level. If it drops below 2/3 of the ingredients, add hot water until the ingredients are covered again. +- Reference: [World Cuisine Tutorial video on Weibo](http://t.cn/EJ77yFy) + + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. + + diff --git a/en/dishes/vegetable_dish/aloo-gobi.md b/en/dishes/vegetable_dish/aloo-gobi.md new file mode 100644 index 0000000000..a9ddd409b9 --- /dev/null +++ b/en/dishes/vegetable_dish/aloo-gobi.md @@ -0,0 +1,76 @@ +# How to Make Aloo Gobi + +This Indian home-style vegetable dish is known for being dry, fragrant, golden and richly spiced: soft potatoes and cauliflower with slightly charred edges, in North Indian style. Potatoes and cauliflower are rich in dietary fiber and vitamin C for balanced nutrition. It's simple and beginner-friendly, taking about 25 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 668 kcal + +## Ingredients and Tools + +- Potatoes +- Cauliflower +- Onion +- Tomato +- Ginger +- Garlic +- Green chili +- Cilantro +- Cooking oil +- Cumin seeds +- Turmeric powder +- Red chili powder +- Ground coriander +- Garam masala +- Salt +- Wok (with lid) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-3 people. + +Per portion: + +- Potatoes 2 (about 250g), peeled and cut into chunks (about 2cm) +- Cauliflower 1 (about 300g), broken into small florets +- Onion 1 (about 100g), chopped +- Tomato 1 (about 100g), chopped +- Ginger 8g, grated +- Garlic 3 cloves (about 9g), minced +- Green chili 1, chopped +- Cooking oil 30ml +- Cumin seeds 3g +- Turmeric powder 3g +- Red chili powder 3g +- Ground coriander 5g +- Garam masala 3g +- Salt 5g +- Cilantro 15g (for garnish) + +## Steps + +1. Peel the potatoes and cut into chunks about 2cm +2. Break the cauliflower into evenly sized small florets; cut large ones smaller with a knife +3. Pour 30ml of cooking oil into the wok and heat over medium heat +4. When the oil is hot, add 3g of cumin seeds and fry until *they darken and smell fragrant* (about 10 seconds; be careful not to burn them) +5. Add the chopped onion and stir-fry until *the onion is translucent and lightly golden* (about 3-4 minutes) +6. Add the ginger, garlic and green chili and stir-fry for 1 minute +7. Add the chopped tomato and stir-fry until *the tomato breaks down* (about 2-3 minutes) +8. Add 3g of turmeric, 3g of red chili powder, 5g of ground coriander and 5g of salt +9. Stir-fry for 1 minute so the spices blend with the vegetables +10. Add the potatoes and stir-fry for 2 minutes to coat them in spices +11. Add the cauliflower and toss gently +12. Cover, turn to medium-low heat, and **cook covered for 12-15 minutes**, opening the lid every 3-4 minutes to stir and prevent sticking +13. When *the potatoes are easily pierced with a chopstick and the cauliflower has slightly charred edges*, sprinkle in 3g of garam masala +14. Stir-fry for 1 minute +15. Turn off the heat, sprinkle with cilantro, and plate + +## Additional Notes + +- This is a dry-style dish, so no water is needed. If it seems too dry and is sticking, you can add a very small amount of water (about 15-30ml), but not too much. +- Don't cut the potatoes too small, or they'll fall apart. +- Slightly browned cauliflower edges are normal and actually add flavor. +- Aloo gobi became widely known in the West thanks to the 2001 British comedy film "Bend It Like Beckham". +- This dish goes well with naan, roti or rice. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/baby-napa-cabbage-in-superior-broth.md b/en/dishes/vegetable_dish/baby-napa-cabbage-in-superior-broth.md new file mode 100644 index 0000000000..12bdb5c350 --- /dev/null +++ b/en/dishes/vegetable_dish/baby-napa-cabbage-in-superior-broth.md @@ -0,0 +1,48 @@ +# How to Make Baby Napa Cabbage in Superior Broth + +This baby napa cabbage in superior broth is sweet, fresh and tender, a home-style vegetable dish especially good when you're trying to lose weight. Baby napa cabbage is rich in vitamins and dietary fiber, low in fat and calories, and century egg and luncheon meat add flavor without adding too much. The difficulty is moderate; beginners can try it, and it takes only about 20 minutes from prep to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 158 kcal + +## Ingredients and Tools + +- Baby napa cabbage +- Century egg (pidan) +- Luncheon meat (or ham sausage) +- Green onion +- Ginger +- Garlic +- Salt +- Sugar +- Starch + +## Calculation + +Note: this dish only comes in a version for 2-4 people. + +- Baby napa cabbage 700g +- Enoki mushrooms 10g (to taste; leave them out if you don't like "see you tomorrow" mushrooms 😂) +- Century egg 1 (optional) +- Luncheon meat (ham sausage can substitute) + +## Steps + +1. Wash the baby napa cabbage, cut it in half lengthwise, then into segments. +2. Cut 3g of green onion into short pieces. Slice 10g of garlic. Cut 10g of ginger into small slices. +3. Dice the century egg, and dice the ham sausage or luncheon meat (1cm cubes) +4. Wash the enoki and pull them apart +5. Boil water and blanch the cabbage for ten seconds, then scoop it out. +6. Heat the wok, add cold oil: heat the wok, swirl oil through it, pour it out, then add a little fresh oil. +7. Turn to low heat and add the green onion, ginger and garlic, frying until fragrant. +8. Add 300g of water (enough to cover the cabbage), then add the cabbage, enoki and luncheon meat +9. Season with oyster sauce, sugar, salt and MSG and bring to a boil. +10. Cook for 3 minutes. Once boiling, start plating: serve the cabbage, put the century egg on top, and pour the broth over +11. ![Baby napa cabbage in superior broth](../../../dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.png) + + My photography skills are limited, but it tastes great + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/blanched-choy-sum.md b/en/dishes/vegetable_dish/blanched-choy-sum.md new file mode 100644 index 0000000000..8b8a95a671 --- /dev/null +++ b/en/dishes/vegetable_dish/blanched-choy-sum.md @@ -0,0 +1,52 @@ +# How to Make Blanched Choy Sum + +![Blanched choy sum](../../../dishes/vegetable_dish/白灼菜心/白灼菜心.jpg) + +This classic Cantonese dish uses the "baizhuo" (quick-blanch) technique: a fast dip in boiling water keeps the choy sum (caixin) sweet and crisp, the stems especially refreshing, with a light, delicate flavor. It's rich in vitamin C and dietary fiber, low in fat and calories, and suits anyone looking to eat healthily. It's very simple—estimated difficulty is only two stars—and most beginners can finish in 15 minutes, making it an ideal way to get your leafy greens quickly. + +Estimated difficulty: ★★ + +Estimated calories: 86 kcal + +## Ingredients and Tools + +- Fresh choy sum +- Light soy sauce, oyster sauce, salt +- Garlic, bird's eye chili +- Cooking oil + +## Calculation + +The amounts below are enough for two people; one person can have it with a bowl of rice as a meal. + +- Fresh choy sum 250g +- Cooking oil 10g +- Mix up the all-important sauce + - Light soy sauce 5g + - Oyster sauce 5g + - Salt, sugar 5g +- Garlic four or five cloves, bird's eye chili one or two + +## Steps + +1. Wash the choy sum and **remove any hard or old parts at the base**. Here I also **scraped the stems**, removing the tougher outer layer so the inside is more tender, but watch the blanching time for the stems—too long and they lose their crunch + +2. Mince the garlic; I had an onion, so I added a little onion too + +3. Make the all-important sauce: about 5g of light soy sauce and 5g of oyster sauce, add 3g of sugar and 100g of water (half a bowl) to make a bowl of sauce + >If you add starch, the sauce clings to the choy sum more easily once it boils, giving a stronger flavor, but Cantonese people may not be used to that + +4. Bring a pot of 500ml of water with 5g of salt and 10g of cooking oil to a boil + +5. Dip the choy sum stems in the boiling water for 1 minute until they turn dark green. Then put the whole choy sum into the pot and blanch for 1 minute until cooked, take it out and arrange on a plate + +6. In another small pot, pour in the prepared sauce, bring to a boil over low heat, and add half the minced garlic, a few ginger shreds and the chopped bird's eye chili. When I made it I added a little chopped onion and garlic: first add oil to the pot, and when it's 50% hot add the garlic and onion, fry briefly until fragrant, then add the sauce and the bird's eye chili and bring to a boil + +7. Reduce the sauce slightly—after it boils, wait about ten seconds—then pour it straight over the choy sum. Not too much, but the garlic really makes it, so don't skimp on it + +## Additional Notes + +- The choy sum must be fresh! Fresh! +- Add oil and salt to the blanching water + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/blooming-onion.md b/en/dishes/vegetable_dish/blooming-onion.md new file mode 100644 index 0000000000..67a27e290d --- /dev/null +++ b/en/dishes/vegetable_dish/blooming-onion.md @@ -0,0 +1,88 @@ +# How to Make Blooming Onion + +The blooming onion is a classic fried appetizer from American restaurants: a whole onion is cut without slicing through the base, coated and deep-fried, and the petals open naturally like a big golden flower. The coating is crispy, the inside has the onion's own sweetness, and with a dipping sauce it makes a great party snack. The difficulty lies in choosing the onion, the knife work and the oil temperature: the onion must be large and sweet; if you cut through the base the petals fall apart; if the coating is incomplete you won't get a crispy shell; and if the oil is too hot the outside burns. It takes about 40 minutes from prep to serving. + +Estimated difficulty: ★★★★★ + +Estimated calories: 850 kcal + +## Ingredients and Tools + +- Yellow onion (i.e. sweet onion; choose a large one at least 9cm in diameter with thick layers and high sweetness—this is key to the dish) +- Eggs +- Cake flour (low-gluten flour) +- Cornstarch +- Chili powder (optional; leave out if you don't eat spicy food) +- Ground black pepper +- Salt +- Cooking oil (for deep-frying; enough to submerge the whole onion) +- Deep pot (a deep saucepan or stockpot no more than 16cm in diameter, with sides taller than the onion; a shallow frying pan won't work) +- Kitchen thermometer +- Slotted spoon + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people; the amounts below are per portion. + +Per portion: + +- Yellow onion 1 (at least 9cm in diameter, about 350g) +- Egg 1 (about 50g) +- Cake flour 120g (40g of it for the first dusting) +- Cornstarch 40g +- Ice water 100ml +- Chili powder 2g +- Ground black pepper 1g +- Salt 3g +- Cooking oil 1200ml (for frying; about 80ml is actually absorbed) + +## Steps + +### Cutting the Bloom + +1. Peel off the dry outer skin of the onion and cut 5mm off the top, leaving the root end intact +2. Starting from the top, cut straight down along the diameter, stopping 1cm from the root end, i.e. without cutting through the root +3. Make the same cut about every 45 degrees, 16 cuts in total, dividing the whole onion into 16 petals +4. Turn the onion over, root end up, and make 1 extra cut between every two petals in the same way, 8 extra cuts in total + +### Soaking + +1. Put the cut onion root end up into ice water and soak for 20 minutes +2. Take it out and let it rest root end up for 5 minutes to drain + +### Coating + +1. Take 40g of cake flour and sprinkle it evenly between the petals, spreading the petals apart as you go so the inside of every layer gets coated with dry flour +2. Mix the remaining 80g of cake flour, 40g of cornstarch, 2g of chili powder, 1g of black pepper and 3g of salt evenly. Set aside +3. Mix 1 egg with 100ml of ice water and beat for 30 seconds until completely smooth. Set aside +4. Dip the onion root end up into the egg wash and turn it over 3 times so both sides of every petal are coated +5. Put the onion root end up into the seasoned flour; grab handfuls and sprinkle it from the center outward into the gaps between the petals, turning it over 3 times +6. Lift the onion and shake off excess flour; check whether any bare white spots remain at the base of the petals and sprinkle more flour on them +7. Let it rest for 2 minutes so the coating absorbs moisture; the shell should now be an even white layer of flour + +### Frying + +1. Pour 1200ml of cooking oil into the deep pot and heat over medium heat to 170℃ +2. Lower the onion into the oil root end down; the oil will bubble vigorously +3. Keep the oil at 165℃ - 175℃ and fry for 3 minutes, repeatedly ladling hot oil over the top of the onion with the slotted spoon +4. Turn the onion over and keep frying root end up for 2 minutes +5. Take it out when the petals are golden and the shell has hardened; the onion should float on the oil and the petals should be fully open +6. Drain on the slotted spoon for 2 minutes + +### Plating + +1. Place the onion root end down on a plate and let the petals spread naturally +2. Put 30ml of dipping sauce in the center (ketchup, mayonnaise or honey mustard all work) + +## Additional Notes + +- The onion must be a large yellow (sweet) onion: red onions are pungent, white onions are watery, and small onions have petals so thin they break easily +- When cutting, you can place a chopstick on each side of the onion and stop when the knife hits the chopsticks, so you don't cut through the root +- Soaking in ice water makes the petals crisp and open naturally; don't skip this step +- Incomplete coating is the number one cause of failure: any spot on the inside of a petal without flour will turn soft and collapse after frying +- A deep pot rather than a frying pan is used so the oil can cover the whole onion; otherwise the top petals won't get fried +- Above 180℃ the outside burns before the inside is cooked, so keep it below 180℃ the whole time +- Without a kitchen thermometer, stick a chopstick into the oil; when dense small bubbles form around it, it's about 170℃ +- For a dipping sauce, see [Garlic Soy Sauce](../condiment/garlic-soy-sauce.md) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/braised-eggplant-and-potatoes.md b/en/dishes/vegetable_dish/braised-eggplant-and-potatoes.md new file mode 100644 index 0000000000..0242e16d7d --- /dev/null +++ b/en/dishes/vegetable_dish/braised-eggplant-and-potatoes.md @@ -0,0 +1,52 @@ +# How to Make Braised Eggplant and Potatoes + +Braised eggplant and potatoes is a northeastern Chinese home-style stew: soft, savory, with mild heat from chili peppers and a garlic aroma—great with rice. Eggplant is rich in anthocyanins and dietary fiber, potatoes provide carbohydrates and vitamin C, and pork adds protein, so it's balanced and filling. The process is simple, but you need to manage the heat when stir-frying and reducing the sauce, which is a bit of a challenge for beginners; estimated difficulty is medium. It takes about 45 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 623 kcal + +## Ingredients and Tools + +- Eggplant +- Potatoes +- Pork +- Chili peppers (green chili peppers, **not chili powder or chili oil**) +- Soy sauce +- Salt +- Garlic + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-3 people + +Total: + +- Number of eggplants = portions * 1 (about 150g each) +- Number of potatoes = portions * 1 (about 150g each) +- Pork = portions * 180 g +- Soy sauce = portions * 15 ml +- Salt = portions * 5 g +- Chili peppers = 50 g (for seasoning, so use this amount regardless of how many people) +- Garlic = 3 cloves (for seasoning, so use this amount regardless of how many people. Note: 3 small cloves, **not 3 whole heads**) + +Using the above, calculate the amounts of ingredients you plan to use. + +## Steps + +1. Wash the eggplant, potatoes and chili peppers; peel and smash the garlic. +2. Cut the eggplant and potatoes into chunks of about 6 cubic centimeters, the chili peppers into 5 g pieces, and the pork into 3 cm strips. +3. Turn on the heat, heat the wok, and add portions * 13 ml of oil. +4. When you see a wisp of smoke rising from the oil, add the chili peppers. +5. Once the chili is fragrant, immediately add the pork and stir-fry with a spatula for 30 seconds. +6. Add the potatoes and stir-fry for 30 seconds. +7. Add the eggplant and stir-fry for 30 seconds. +8. Add the soy sauce and salt and keep stir-frying for 5 minutes. +9. Add water to 0.9 times the height of the ingredients in the wok, and cover. +10. Wait until the water level is 0.1 times the height of the remaining ingredients, then remove the lid, add the garlic, stir well, and turn off the heat. + +## Additional Notes + +In steps 5-7, note: if there's no liquid (oil or water) at the bottom of the wok, add 5 ml of water before continuing to stir-fry. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/cabbage-stir-fried-with-egg-and-glass-noodles.md b/en/dishes/vegetable_dish/cabbage-stir-fried-with-egg-and-glass-noodles.md new file mode 100644 index 0000000000..ad408c7e55 --- /dev/null +++ b/en/dishes/vegetable_dish/cabbage-stir-fried-with-egg-and-glass-noodles.md @@ -0,0 +1,49 @@ +# How to Make Cabbage Stir-fried with Egg and Glass Noodles + +Cabbage stir-fried with egg and glass noodles is a savory, quick home-style dish: crisp, sweet shredded cabbage blends with chewy glass noodles and tender egg for layered textures. Cabbage is rich in vitamins and dietary fiber, egg provides high-quality protein, and carrot adds nutrition for a balanced dish. You need to soak the glass noodles in advance, so there are a few more steps, but they're not complicated, though somewhat challenging for beginners. It takes about 1 hour 20 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 570 kcal + +## Ingredients and Tools + +* Cabbage +* Eggs +* Glass noodles +* Carrot +* Rapeseed oil +* Salt, light soy sauce, dark soy sauce, oyster sauce +* Green onion, garlic, dried chili peppers + +## Calculation + +Per portion: + +* Cabbage half a head +* Eggs 2 +* Glass noodles 1 bundle +* Carrot half +* Rapeseed oil 20 ml +* Salt 2 g, light soy sauce 15 ml, dark soy sauce 10 ml, oyster sauce 10 ml +* Green onion half a stalk, garlic 2 cloves, dried chili peppers 5 + +## Steps + +1. Shred the carrot and cabbage and set aside +2. Soak the glass noodles in cold water for 1 hour, then put them in a pot with boiling water and cook until soft, then drain and set aside +3. Crack the eggs into a bowl, add salt, and beat for 15 seconds +4. Chop the green onion, garlic and chilies into small pieces and set aside +5. Heat oil in the wok, add the eggs, scramble until cooked, and take them out +6. Add more oil, then the green onion, garlic and dried chilies and stir-fry for 8 seconds +7. Add the carrot and shredded cabbage and stir-fry for 30 seconds +8. Add the glass noodles +9. Add the seasonings: 15 ml of light soy sauce, 10 ml of dark soy sauce, 10 ml of oyster sauce and 2 grams of salt +10. Add the scrambled eggs and stir-fry for about 15 seconds +11. Plate + +![Cabbage stir-fried with egg and glass noodles - preview image 1](../../../dishes/vegetable_dish/包菜炒鸡蛋粉丝/1.jpg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/candied-spun-sugar-potatoes.md b/en/dishes/vegetable_dish/candied-spun-sugar-potatoes.md new file mode 100644 index 0000000000..ec0be77962 --- /dev/null +++ b/en/dishes/vegetable_dish/candied-spun-sugar-potatoes.md @@ -0,0 +1,48 @@ +# How to Make Candied Spun-Sugar Potatoes + +Candied spun-sugar potatoes (basi tudou) are a classic Shandong dish: golden, with long fine threads of sugar, crispy outside and soft inside, sweet and delicious. Potatoes are rich in carbohydrates and vitamin C for a quick energy boost. This dish is somewhat difficult; beginners need to watch the heat when cooking the sugar so it doesn't crystallize or burn bitter. It takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 1158 kcal + +## Ingredients and Tools + +* Potatoes +* Cooking oil +* Starch +* Granulated sugar +* Water +* Sesame seeds + +## Calculation + +Per portion: + +* Potatoes 2 +* Cooking oil 300 ml (enough for the potatoes to float) +* Starch 30 g +* Granulated sugar 120 g (use plenty of sugar, so the potatoes get a thick coat of syrup for the spun-sugar effect) +* Water 100 ml +* Sesame seeds 5 g + +## Steps + +1. Peel the potatoes and cut into evenly sized small chunks. Add the starch (no water) and toss so the starch coats the surface of the potatoes +2. Heat oil in the wok, add the potato chunks, and fry, turning slowly, for 5-7 minutes, until a chopstick pierces them +3. Take out the potatoes and set aside in a large bowl +4. Add the water and sugar to the wok and slowly stir the sugar in one direction until it turns brown +5. Add the potatoes back, toss for 30 s, and serve +6. Plate the potatoes and sprinkle with sesame seeds + +![Candied spun-sugar potatoes - preview image 1](../../../dishes/vegetable_dish/拔丝土豆/1.jpeg) +![Candied spun-sugar potatoes - preview image 2](../../../dishes/vegetable_dish/拔丝土豆/2.jpeg) +![Candied spun-sugar potatoes - preview image 3](../../../dishes/vegetable_dish/拔丝土豆/3.jpeg) +![Candied spun-sugar potatoes - preview image 4](../../../dishes/vegetable_dish/拔丝土豆/4.jpeg) + +## Additional Notes + +* Don't fry the potatoes too thoroughly, or they won't hold their shape when you pull the sugar threads and plate them +* Consider collecting the leftover cooking oil back into an oil pot. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/celery-with-tea-tree-mushrooms.md b/en/dishes/vegetable_dish/celery-with-tea-tree-mushrooms.md new file mode 100644 index 0000000000..12d41b33c0 --- /dev/null +++ b/en/dishes/vegetable_dish/celery-with-tea-tree-mushrooms.md @@ -0,0 +1,52 @@ +# How to Make Celery with Tea Tree Mushrooms + +![Finished celery with tea tree mushrooms](../../../dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.jpg) +![Minxing brand tea tree mushrooms](../../../dishes/vegetable_dish/芹菜拌茶树菇/闽星茶树菇.jpg) + +This is a refreshing, crisp cold dish: the crisp celery and the chewy tea tree mushrooms (chashugu) complement each other for a layered texture. It's rich in various vitamins and minerals—nutritious and appetizing. It's very simple, beginners can master it easily, and it takes only about 30 minutes from prep to finish. + +Estimated difficulty: ★★ + +Estimated calories: 127 kcal + +## Ingredients and Tools + +- Minxing brand tea tree mushrooms (jarred) +- Celery +- Sesame oil +- Oyster sauce +- Weijixian (premium light soy sauce) +- Salt + +## Calculation + +Before cooking, decide how many portions to make. One portion serves 1-2 people. + +Per portion: + +- Minxing tea tree mushrooms 1 jar +- Celery 250-300g (30cm-tall celery seedlings are recommended; without them you can use wild celery or regular celery, but blanch it briefly to cook it) +- Sesame oil 5ml +- Oyster sauce about 7ml +- Weijixian 3ml +- Salt about 2g + +## Steps + +1. (Skip this step if using celery seedlings) Boil a kettle of water and set aside +2. Remove any yellow leaves from the fresh celery seedlings or celery and wash. Set aside +3. (Skip this step if using celery seedlings) Pick the leaves off the celery and put them in a separate bowl; cut the celery stalks into 2-3 mm-wide strips with a knife. This makes the celery cook faster and more evenly, so it's crisper and more refreshing +4. Cut the celery seedlings into 4cm pieces. Set aside +5. (Skip this step if using celery seedlings) Turn on the heat, pour the boiled water from the kettle into the pot and wait for it to bubble and boil +6. (Skip this step if using celery seedlings) Blanch the celery strips in the pot; after about 20 seconds add the celery leaves, and 5 seconds later turn off the heat, take everything out and rinse in cold water. Set aside +7. Sprinkle the blanched celery or celery seedlings in the bowl with the prepared salt, sesame oil, oyster sauce and Weijixian, and mix well +8. Add the tea tree mushrooms to the bowl and mix well +9. Plate +10. Dig in + +## Additional Notes + +- When blanching, the water should cover the celery +- If the celery leaves are too old and tough, you can leave them out + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/celtuce-leaf-pancakes.md b/en/dishes/vegetable_dish/celtuce-leaf-pancakes.md new file mode 100644 index 0000000000..4828a20883 --- /dev/null +++ b/en/dishes/vegetable_dish/celtuce-leaf-pancakes.md @@ -0,0 +1,44 @@ +# How to Make Celtuce Leaf Pancakes + +Celtuce leaf pancakes are a simple, quick home-style snack: crispy outside and tender inside, with the fresh aroma of celtuce (wosun) leaves. Celtuce leaves are rich in vitamins and dietary fiber, and the eggs add high-quality protein for balanced nutrition. No complicated technique is needed—just mix and fry both sides—so beginners can pick it up easily. It takes only about 10 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 477 kcal + +## Ingredients and Tools + +* Celtuce leaves +* Eggs +* Cooking oil +* Light soy sauce +* Starch +* Chicken bouillon powder + +## Calculation + +Per portion: + +* Celtuce leaves 50 g +* Eggs 2 +* Cooking oil 30 ml +* Light soy sauce 5 ml +* Starch 15 g +* Chicken bouillon powder 2 g + +## Steps + +1. Finely chop the celtuce leaves, add the eggs, starch, light soy sauce and chicken bouillon, mix well and set aside +2. Heat oil in the wok, pour in the celtuce leaf batter and spread it evenly over the pan +3. Fry the first side for 120 S, flip and fry for another 60 S, then serve + +![Celtuce leaf pancakes - preview image 1](../../../dishes/vegetable_dish/莴笋叶煎饼/1.jpeg) +![Celtuce leaf pancakes - preview image 2](../../../dishes/vegetable_dish/莴笋叶煎饼/2.jpeg) +![Celtuce leaf pancakes - preview image 3](../../../dishes/vegetable_dish/莴笋叶煎饼/3.jpeg) + +## Additional Notes + +* Celtuce leaves were chosen because the vegetable boxes sold in a certain city almost always include celtuce; you can swap in garlic chives or similar +* Blanched celtuce leaves dressed cold taste bitter, so they're used here as a pancake ingredient instead + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/celtuce-salad.md b/en/dishes/vegetable_dish/celtuce-salad.md new file mode 100644 index 0000000000..e5d483a5b2 --- /dev/null +++ b/en/dishes/vegetable_dish/celtuce-salad.md @@ -0,0 +1,48 @@ +# How to Make Celtuce Salad + +A crisp, refreshing home-style cold side dish: the celtuce (stem lettuce) becomes especially crisp and tender after salting, with a slight heat that whets the appetite. It's rich in vitamins and dietary fiber and not high in calories. It's simple and beginner-friendly, taking about twenty minutes from prep to table, and tastes even better chilled. + +Estimated difficulty: ★★ + +Estimated calories: 295 kcal + +## Ingredients and Tools + +* Celtuce (stem lettuce) +* Carrot +* Bird's eye chili +* Ginger +* Garlic +* Salt +* Cooking oil + +## Calculation + +Per portion: + +* Celtuce 1 +* Carrot 0.25 +* Bird's eye chili 2 +* Ginger 1 slice +* Garlic 2 cloves +* Salt 5 g +* Cooking oil 25 ml + +## Steps + +1. Peel the celtuce and cut into small strips. Cut the carrot into strips, put both in a large bowl, add the salt, mix, and let sit for 10 minutes +2. Rinse the salted celtuce with water 1-2 times +3. Bring a pot of water to a boil, add the celtuce, boil for 1 minute, then drain and put it in a large bowl +4. Heat oil in the wok, add the ginger slice, garlic cloves and bird's eye chilies and fry for 30-45 s, then pour over the celtuce +5. Mix thoroughly and plate + +![Celtuce salad - preview image 1](../../../dishes/vegetable_dish/凉拌莴笋/1.jpeg) + +## Additional Notes + +* The carrot isn't required; it's just for color +* After plating, add extra light soy sauce, sugar, black vinegar, sesame seeds and so on to taste +* Cut the celtuce strips to whatever size you like, but peel off plenty of the skin, or it really affects the texture +* Even better chilled + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/century-egg-tofu.md b/en/dishes/vegetable_dish/century-egg-tofu.md new file mode 100644 index 0000000000..e1869bf61b --- /dev/null +++ b/en/dishes/vegetable_dish/century-egg-tofu.md @@ -0,0 +1,52 @@ +# How to Make Century Egg Tofu + +Century egg tofu (pidan doufu) is a refreshing, appetizing cold home-style dish: the century egg (songhuadan) is bouncy and smooth, the silken tofu melts in your mouth, and the savory, slightly tangy flavor goes great with rice. Tofu is rich in high-quality plant protein and calcium, and century eggs provide iron, vitamin A and other nutrients; together they are easy to digest and absorb. It requires almost no skill, beginners can make it easily, and it takes only about 5 minutes from prep to table. + +Estimated difficulty: ★ + +Estimated calories: 566 kcal + +## Ingredients and Tools + +- Century eggs (pidan) +- Silken tofu (lactone tofu) +- Light soy sauce +- White sugar +- Vinegar (Zhenjiang black vinegar recommended) +- Sesame oil (optional) +- Chili oil (optional) +- Crushed peanuts (optional) +- Chopped green onion (optional) +- Cilantro (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Century eggs 2 +- Silken tofu 1 box +- Light soy sauce 15 ml +- White sugar 2.5g +- Vinegar 15 ml +- Sesame oil 15 ml +- Chili oil 10 ml +- Crushed peanuts 10 g +- Chopped green onion 15 g +- Cilantro 1 sprig + +## Steps + +1. First peel the century eggs and cut each into four wedges. +2. Cut the silken tofu into cubes or slices and place in the middle. +3. Mix the light soy sauce, sugar, vinegar, sesame oil and chili oil into a sauce and drizzle it over. +4. Finally, optionally sprinkle with crushed peanuts, chopped green onion and cilantro. + +## Additional Notes + +- Blanching the tofu first removes its beany taste +- When cutting the century eggs, rub a little sesame oil on the knife to keep them from sticking +- Reference: [涼拌皮蛋豆腐 by 低配版小當家 - iCook](https://icook.tw/recipes/437531) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/cold-tofu-salad.md b/en/dishes/vegetable_dish/cold-tofu-salad.md new file mode 100644 index 0000000000..c0880f531e --- /dev/null +++ b/en/dishes/vegetable_dish/cold-tofu-salad.md @@ -0,0 +1,57 @@ +# How to Make Cold Tofu Salad + +This cold dish is refreshing and tasty, rich in plant protein and calcium, low in fat and healthy. It's quick and simple; beginners can usually finish it in just 10 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 343 kcal + +## Ingredients and Tools + +- Tofu (firm northern-style tofu recommended) +- Green onion +- Garlic +- Light soy sauce +- Sesame oil +- Vinegar (optional) +- White sugar (optional) +- Chili oil (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Tofu 250 g (about one standard block) +- Green onion 10 g +- Garlic 2-3 cloves +- Light soy sauce 15 ml +- Sesame oil 5 ml +- Vinegar 5 ml (optional) +- White sugar 2 g (optional) +- Chili oil 5 ml (optional) + +## Steps + +1. Cut the tofu into 2 cm cubes and set aside. +2. Bring 500 ml of drinking water to a boil in a pot over high heat. +3. Add the tofu cubes and boil for **1-2 minutes** to remove the beany taste and firm up the tofu. +4. Drain the tofu, put it in a bowl, and set aside. +5. Wash and chop the green onion. Set aside. +6. Peel and mince the garlic. Set aside. +7. In a clean small bowl, add 15 ml of light soy sauce, 5 ml of sesame oil, 5 ml of vinegar (optional) and 2 g of sugar (optional). +8. Add the minced garlic. +9. Stir well until the sugar dissolves and the sauce is evenly mixed. +10. Pour the sauce evenly over the tofu. +11. Sprinkle with the chopped green onion. +12. Drizzle with 5 ml of chili oil if you like (optional). +13. Mix gently with chopsticks or a spoon and serve. + +## Additional Notes + +- For cold tofu salad, use firmer northern-style tofu, which doesn't break easily and has a better texture. +- For a lighter taste, leave out the vinegar and chili oil. +- Adjust the sauce ratio to taste. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/corn-with-pine-nuts.md b/en/dishes/vegetable_dish/corn-with-pine-nuts.md new file mode 100644 index 0000000000..ae7b873dd4 --- /dev/null +++ b/en/dishes/vegetable_dish/corn-with-pine-nuts.md @@ -0,0 +1,48 @@ +# How to Make Corn with Pine Nuts + +Corn with pine nuts (songren yumi) is a sweet, crisp, quick home-style dish: crunchy, fragrant pine nuts and sweet corn, a widely popular northern Chinese home-style flavor. Corn and pine nuts together provide plenty of dietary fiber, unsaturated fatty acids and various vitamins for balanced nutrition. It's simple and beginners can handle it easily; it usually takes only about fifteen minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 580 kcal + +## Ingredients and Tools + +* Corn kernels (sweet corn recommended) +* Toasted pine nuts +* Carrot (optional, for color) +* Cooking oil +* Granulated sugar +* Salt +* Starch +* Water + +## Calculation + +Per portion: + +* Corn kernels 200 g (canned sweet corn, or cooked yourself) +* Toasted pine nuts 30 g +* Carrot 50 g (diced small; optional) +* Cooking oil 15 ml +* Granulated sugar 10 g +* Salt 1 g +* Starch 5 g +* Water 20 ml (for the starch slurry) + +## Steps + +1. Blanch the corn and diced carrot for 1 minute in advance, drain and set aside +2. Heat the wok, add cold oil, stir-fry the diced carrot briefly, then add the corn and stir-fry +3. Add the sugar and salt and stir-fry evenly +4. Mix the water and starch into a slurry, pour into the wok, and stir-fry quickly so the sauce thickens slightly +5. Add the toasted pine nuts and toss evenly +6. Plate + +## Additional Notes + +* Dry-toast the pine nuts over low heat in advance until lightly golden and crisp for even better flavor +* If using canned corn, drain it first so it doesn't release too much water while stir-frying +* Don't use too high a heat when stir-frying, so nothing burns and the pine nuts don't scorch + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/crispy-tofu.md b/en/dishes/vegetable_dish/crispy-tofu.md new file mode 100644 index 0000000000..167f4fd4b4 --- /dev/null +++ b/en/dishes/vegetable_dish/crispy-tofu.md @@ -0,0 +1,45 @@ +# How to Make Crispy Tofu + +Crispy tofu is crunchy outside and tender inside, with a savory-sweet sauce—a quick dish that goes great with rice. Tofu is rich in plant protein and calcium, and eggs provide high-quality protein for a balanced combination. You need patience to pan-fry a golden crispy crust, but the steps are clear and beginners can master it; the whole process takes about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 840 kcal + +## Ingredients and Tools + +- Firm tofu +- Eggs +- Light soy sauce +- Dark soy sauce +- Oyster sauce +- White sugar +- Cornstarch +- Frying pan + +## Calculation + +Per portion: + +- Firm tofu 1 block (buy 1.25 blocks per person at the market) +- Eggs 2 * number of tofu blocks +- Cornstarch 50 g * number of tofu blocks +- Light soy sauce 20 g +- Oyster sauce 10 g +- Dark soy sauce 5 g +- White sugar 10 g + +## Steps + +1. Beat the eggs and set aside +2. Mix the sauce (20 g light soy sauce + 10 g oyster sauce + 5 g dark soy sauce + 10 g sugar + 10 g cornstarch + 200 ml water) +3. Slice the firm tofu (personal suggestion, for reference only: 5 slices per person, 1.2 cm thick) +4. Pour the cornstarch onto a plate, coat the tofu slices in starch, then dip in the egg, and set aside +5. Heat the pan and add 18ml of cooking oil. Wait 10 seconds for the oil to heat up +6. Arrange the egg-coated tofu slices evenly in the pan to cover the bottom, and fry over low heat until golden, then flip +7. Once both sides are golden, pour in the sauce so every piece of tofu is bathed in it, and cook over high heat for 3 minutes until the sauce thickens +8. Turn off the heat + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/cucumber-stir-fry-with-egg-and-ham.md b/en/dishes/vegetable_dish/cucumber-stir-fry-with-egg-and-ham.md new file mode 100644 index 0000000000..50bf95dcd2 --- /dev/null +++ b/en/dishes/vegetable_dish/cucumber-stir-fry-with-egg-and-ham.md @@ -0,0 +1,48 @@ +# How to Make Cucumber Stir-fry with Egg and Ham + +This is a refreshing, quick home-style stir-fry, pleasantly savory: crisp cucumber, soft eggs, and ham for extra flavor—an everyday Chinese home-style dish. Eggs provide high-quality protein, cucumber is rich in vitamins and water, and ham adds flavor, for overall balanced nutrition. The steps are simple and the difficulty very low, making it very friendly for kitchen beginners. It takes only about 10 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 337 kcal + +## Ingredients and Tools + +- Cucumber +- Eggs +- Ham sausage +- Salt +- Light soy sauce +- Red chili pepper (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Cucumber 1 (about 200g) +- Eggs 2 +- Ham sausage 1 (about 40g) +- Red chili pepper 1 (optional) +- Cooking oil 10ml +- Light soy sauce 3ml +- Salt 2g + +## Steps + +1. Wash the cucumber, cut into half-moon slices, and set aside +2. Cut the ham into half-moon slices and set aside +3. Chop the red chili pepper (optional) and set aside +4. Crack the eggs into a bowl and beat; this is the `beaten egg` +5. Pour 5ml of cooking oil into the hot wok +6. When the oil is hot, turn to low heat, pour in the `beaten egg`, break it up with chopsticks, and stir-fry until the eggs set and turn slightly golden; this is the `half-cooked egg`. Take it out and set aside +7. **Don't wash the wok**: add 5ml of cooking oil, add the cucumber slices, and **stir-fry over high heat for 1 minute** +8. Add the `half-cooked egg` back to the wok, season with 2g of salt and 3ml of light soy sauce, then immediately add the ham slices and chopped chili (optional) and toss evenly +9. Turn off the heat and plate + +## Additional Notes + +- Ham is salty, so add it after seasoning so the ham doesn't pick up extra salt + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/di-san-xian-three-treasures-of-the-earth.md b/en/dishes/vegetable_dish/di-san-xian-three-treasures-of-the-earth.md new file mode 100644 index 0000000000..61abc8d552 --- /dev/null +++ b/en/dishes/vegetable_dish/di-san-xian-three-treasures-of-the-earth.md @@ -0,0 +1,73 @@ +# How to Make Di San Xian (Three Treasures of the Earth) + +Di san xian ("three fresh things from the earth") is a classic northeastern Chinese home-style dish: soft eggplant, fluffy potatoes and crisp hot peppers in a savory soy sauce glaze—great with rice. The ingredients provide plenty of vitamins and dietary fiber, and potatoes add satisfying carbohydrate energy. This dish involves deep-frying and quick stir-frying, which takes some technique, so beginners need a little practice. It takes about 40 minutes in total. + +![Finished di san xian](../../../dishes/vegetable_dish/地三鲜/地三鲜.jpg) + +Estimated difficulty: ★★★ + +Estimated calories: 264 kcal + +## Ingredients and Tools + +- Eggplant +- Potatoes +- Long hot green peppers +- Green onion +- Ginger +- Garlic +- Doubanjiang (chili bean paste) +- Light soy sauce +- Sugar +- Starch + +## Calculation + +Note: this dish only comes in a version for 2-4 people. + +- Eggplant 200g +- Potatoes 150g +- Hot green peppers 3 - 4 +- Starch 8g + +Use the above to calculate the proportions of ingredients you plan to use. + +## Steps + +### Preparing the Ingredients + +1. Wash the potatoes, eggplant and peppers. +2. Peel the potatoes. +3. Cut the eggplant and potatoes into irregular pieces of about 15g each. +4. Tear the peppers by hand along the grain into pieces about 25% larger than the potato and eggplant pieces. +5. Remove as much water as possible from the surface of the peppers to avoid oil spattering during frying later. Consider using paper towels or air-drying for half an hour. +6. Cut the green onion into 0.5cm pieces, 5g in total. Mince the garlic, 15g in total, split into two portions of 7.5g. Mince the ginger, 5g. +7. In an empty bowl, add 10ml of light soy sauce, 10g of sugar and 8g of starch, add 80ml of water, and stir thoroughly. This is the sauce bowl; set aside. + +### Initial Frying + +1. Heat the wok and add 150ml of oil. +2. Add the potatoes and fry for about 3-4 minutes, until golden and a chopstick pierces them easily. +3. Take out the potatoes, leaving the oil. +4. Add the eggplant and fry for about 2-3 minutes until about 70% cooked, i.e. softened, slightly charred at the edges and releasing excess oil. +5. Take out the eggplant, leaving the oil. (There may be none left) +6. If there's no more free-flowing oil in the wok, consider adding 15ml more. +7. Add the pepper pieces and fry for about 15 seconds; as soon as the edges blister slightly, take them out immediately. Pour the oil out of the wok. + +### Final Frying + +1. Reheat the wok and add 15ml of fresh oil. +2. Add 5g of green onion, 5g of ginger and 7.5g of garlic. Fry over medium-low heat until fragrant. +3. Add 15ml of doubanjiang. Turn to low heat and fry until the oil turns red and smells savory. +4. Pour in the sauce bowl. Immediately turn to high heat and stir quickly to avoid burning! After about 10 seconds the sauce will start bubbling and thickening. +5. Immediately add all the prepared potatoes, eggplant and peppers. +6. Toss for 20 seconds so the thick sauce coats the ingredients evenly. +7. Turn off the heat, sprinkle in the remaining 7.5g of garlic, toss evenly, and plate. + +## Additional Notes + +* Having more sugar than starch is perfectly reasonable. The starch isn't there for flavor; it's just a physical thickener. +* After frying, the eggplant shrinks to about a quarter of its volume. So you may notice that a lot of eggplant goes into the wok and very little comes out. This is normal. +* The peppers may release a burst of water the instant they hit the oil, causing it to spatter. Be sure to hold the wok lid in front of you as a shield and add them carefully. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/dry-pot-cauliflower.md b/en/dishes/vegetable_dish/dry-pot-cauliflower.md new file mode 100644 index 0000000000..d56c6b9e98 --- /dev/null +++ b/en/dishes/vegetable_dish/dry-pot-cauliflower.md @@ -0,0 +1,49 @@ +# How to Make Dry Pot Cauliflower + +Dry pot cauliflower (ganguo huacai) is a Hunan-style home dish: crisp, tender and dry-fragrant cauliflower with richly browned pork belly and a slight heat. Cauliflower is rich in vitamin C and dietary fiber, and pork belly adds protein and energy. The difficulty is moderate—just be sure to drain thoroughly after blanching and render the fat from the pork belly—suitable for beginners with some basics. It takes about 40 minutes from prep to plate. + +![Finished dry pot cauliflower](../../../dishes/vegetable_dish/干锅花菜/干锅花菜.jpg) + +Estimated difficulty: ★★★ + +Estimated calories: 759 kcal + +## Ingredients and Tools + +- Cauliflower +- Pork belly +- Chili peppers +- Light soy sauce +- White sugar +- Garlic +- Salt +- Oil + +## Calculation + +Per portion: + +- Cauliflower 400 g +- Pork belly 100 g +- Chili peppers 1-2 +- Light soy sauce 10 ml +- White sugar 5g +- Garlic 3-4 cloves +- Salt 2 g +- Oil 10 ml + +## Steps + +1. Soak the cauliflower, florets down, in lightly salted water for 20 minutes. Then rinse and break into small florets with a small knife +2. Blanch in boiling water for 1 minute, then immediately rinse under cold water until completely cool, and drain +3. Slice the pork belly thinly, cut off the white part of the garlic sprouts and smash with the back of a knife, and cut the small red chilies into pieces +4. Heat the wok with oil, and when hot, add the scallion whites and fry until fragrant +5. Add the pork belly slices and stir-fry over medium heat until they've completely changed color, then keep frying a bit longer to render out some of the fat +6. Add the red chili pieces and the cauliflower and toss a few times +7. Add 10 ml of light soy sauce +8. Then add 5 g of sugar, turn to high heat, and keep stir-frying for 1 minute +9. Cut the green leafy part of the garlic sprouts into segments, add to the wok, toss a few times, turn off the heat, cover, and let it sit for 1 minute + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/edamame-boiled-with-dried-plums.md b/en/dishes/vegetable_dish/edamame-boiled-with-dried-plums.md new file mode 100644 index 0000000000..eacfd32039 --- /dev/null +++ b/en/dishes/vegetable_dish/edamame-boiled-with-dried-plums.md @@ -0,0 +1,33 @@ +# How to Make Edamame Boiled with Dried Plums + +Edamame boiled with dried plums (huamei) is a sweet, tangy, appetizing home-style side dish: fresh and tender, with the natural fruity aroma of plums. Edamame is rich in plant protein and dietary fiber, which help replenish energy and aid digestion. It's very simple and beginners can pick it up easily; the whole process takes just 35 to 45 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 454 kcal + +## Ingredients and Tools + +* Edamame (in pods) +* Huamei (salted dried plums) +* Salt + +## Calculation + +Per portion: + +* Edamame 300 g +* Dried plums 6 +* Salt 2 g + +## Steps + +1. Add the salt to water and soak the edamame for 15 minutes +2. Bring water to a boil, add the edamame and dried plums, and boil for 20-30 minutes +3. Take out and dig in + +![Edamame boiled with dried plums - preview image 1](../../../dishes/vegetable_dish/话梅煮毛豆/1.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/egg-flower-drink.md b/en/dishes/vegetable_dish/egg-flower-drink.md new file mode 100644 index 0000000000..1f3c746c86 --- /dev/null +++ b/en/dishes/vegetable_dish/egg-flower-drink.md @@ -0,0 +1,40 @@ +# How to Make Egg Flower Drink + +A simple home-style remedy drink (jidanhua) that comes in sweet and savory versions, with a silky, tender texture—a folk remedy for soothing the throat. It's rich in high-quality protein and lecithin, easy to digest and absorb, and can relieve a dry, itchy throat. It's extremely simple—beginners can do it after reading once—and takes only about 5 minutes from boiling the water to finishing. + +Estimated difficulty: ★ + +Estimated calories: 107 kcal + +## Ingredients and Tools + +- Eggs +- White sugar (optional, for the sweet version) +- Salt (optional, for the savory version) +- Whisk (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Egg 1 (about 50 g without the shell) +- Boiling water 100 - 150 ml +- White sugar 5 - 10 g (for the sweet version) +- Salt 1 - 2 g (for the savory version) + +## Steps + +1. Crack the egg into a bowl. +2. Using chopsticks or a whisk, beat the egg in one direction until the white and yolk are completely mixed and uniform in color. (This takes about 1 - 2 minutes) +3. Add the sugar or salt to the egg and stir briefly. +4. Prepare freshly boiled water at 100 ℃. +5. **While stirring the egg quickly with chopsticks, pour the boiling water into the egg in a thin stream**. Make sure the boiling water and egg mix thoroughly. +6. Keep stirring for a moment until the egg is completely cooked into even, pale yellow egg flowers. + +## Additional Notes + +- To guard against salmonella that may be present in raw eggs, use freshly boiled water at 100 ℃ to cook the egg completely in an instant. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/enoki-and-egg-tofu-pot.md b/en/dishes/vegetable_dish/enoki-and-egg-tofu-pot.md new file mode 100644 index 0000000000..c6953f33cf --- /dev/null +++ b/en/dishes/vegetable_dish/enoki-and-egg-tofu-pot.md @@ -0,0 +1,45 @@ +# How to Make Enoki and Egg Tofu Pot + +Enoki and egg tofu pot is a richly sauced home-style dish that goes great with rice: the tofu is crisp outside and tender inside, and the enoki mushrooms are silky and flavorful. Enoki mushrooms are rich in amino acids and dietary fiber, and egg tofu provides high-quality protein—nutritious and appetizing. The steps are simple and beginners can master it easily; it takes about 30 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 606 kcal + +## Ingredients and Tools + +- Enoki mushrooms +- Egg tofu (Japanese tofu / tamagodofu) +- Bird's eye chili +- Light soy sauce +- Oyster sauce +- Salt +- Sugar +- Cooking oil + +## Calculation + +Per portion: + +- Enoki mushrooms 1-2 bunches +- Egg tofu 2 tubes +- Bird's eye chili 3-5, chopped +- Garlic 2-3 cloves +- Light soy sauce 15ml +- Oyster sauce 5ml +- Dark soy sauce 3ml +- Sugar 3g +- Cooking oil 10-15ml + +## Steps + +1. Slice the tofu, pan-fry over low heat until golden on both sides, and set aside. +2. Mince the garlic; mix the light soy sauce, oyster sauce, dark soy sauce, sugar and 100ml of water into a sauce and set aside. +3. Heat the wok and add oil. When the oil is hot, add the bird's eye chili and garlic and stir-fry until fragrant. Add the enoki first and stir-fry until soft, lay the fried tofu flat on top of the enoki, pour in the sauce from step 2, braise for 5 minutes, then reduce over high heat. + +## Additional Notes + +- Be sure to stir-fry the enoki until soft first +- Try not to stir the tofu, as it breaks easily + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/enoki-mushroom-salad.md b/en/dishes/vegetable_dish/enoki-mushroom-salad.md new file mode 100644 index 0000000000..8d166da658 --- /dev/null +++ b/en/dishes/vegetable_dish/enoki-mushroom-salad.md @@ -0,0 +1,57 @@ +# How to Make Enoki Mushroom Salad + +Enoki mushroom salad is a quick, simple home-style appetizer: crisp, tender and silky, savory and slightly tangy. Enoki mushrooms are rich in dietary fiber and various vitamins and are fairly low in calories. It only involves blanching and seasoning, very beginner-friendly, and quick to prepare when you're busy. It takes only about 10 minutes from prep to finish. + +Estimated difficulty: ★★ + +Estimated calories: 163 kcal + +## Ingredients and Tools + +- Enoki mushrooms +- Green onion +- Garlic +- Light soy sauce +- Vinegar +- White sugar (optional) +- Sesame oil (optional) +- Chili oil (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Per portion: + +- Enoki mushrooms 150 g (about 1 small pack) +- Green onion 5 g +- Garlic 2 cloves +- Light soy sauce 15 ml +- Vinegar 10 ml +- White sugar 3 g (optional) +- Sesame oil 5 ml (optional) +- Chili oil 5 ml (optional) + +## Steps + +1. Cut off the root end of the enoki, rinse clean with water, and set aside. +2. Wash and chop the green onion. Set aside. +3. Peel and mince the garlic. Set aside. +4. Bring 1000 ml of drinking water to a boil in a pot over high heat. +5. Add the enoki and boil for **1-2 minutes** until softened. +6. Drain the enoki, put in a larger bowl, and set aside. +7. In another clean small bowl, add 15 ml of light soy sauce, 10 ml of vinegar, 3 g of sugar (optional) and 5 ml of sesame oil (optional). +8. Add the minced garlic. +9. Stir well until the sugar dissolves and the sauce is evenly mixed. +10. Pour the sauce evenly over the enoki. +11. Sprinkle with the chopped green onion. +12. Drizzle with 5 ml of chili oil if you like (optional). +13. Mix gently with chopsticks and serve. + +## Additional Notes + +- Don't blanch the enoki too long, or it affects the texture. +- Adjust the sauce ratio to your taste. +- If you don't eat spicy food, leave out the chili oil. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/garlic-broccoli.md b/en/dishes/vegetable_dish/garlic-broccoli.md new file mode 100644 index 0000000000..8bc37b726b --- /dev/null +++ b/en/dishes/vegetable_dish/garlic-broccoli.md @@ -0,0 +1,46 @@ +# How to Make Garlic Broccoli + +This home-style vegetable dish stands out for its strong garlic aroma and simple seasoning: blanched broccoli is tender or slightly crisp, light and delicious. It's rich in vitamin C, dietary fiber and various antioxidants—a nutritionally balanced quick vegetable dish. It's not difficult, beginners can master it easily, and it usually takes about 15 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 187 kcal + +## Ingredients and Tools + +- Broccoli 1 head +- Garlic 3-4 cloves +- Light soy sauce +- Oyster sauce +- White sugar + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Broccoli about 200 g (about 1/2 of a medium head) +- Garlic 3-4 cloves +- Light soy sauce 10 ml +- Oyster sauce 5 ml +- White sugar 2 g + +## Steps + +1. Cut the broccoli into small florets and wash. +2. Peel and mince the garlic. Set aside. +3. Add 1000 ml of drinking water to a pot and bring to a boil over high heat. +4. Add the broccoli and **boil for 2-3 minutes** over high heat, until it turns bright green and softens. +5. Take out the cooked broccoli, drain, arrange on a plate, and set aside. +6. Heat the wok and add 10 ml of cooking oil. When the oil is hot, add the minced garlic and stir-fry over low heat until fragrant. +7. Add 10 ml of light soy sauce, 5 ml of oyster sauce, 2 g of sugar and 30 ml of drinking water. +8. Bring the sauce in the wok to a boil. +9. Pour the garlic sauce evenly over the broccoli on the plate. + +## Additional Notes + +- Don't blanch longer than recommended, or it will affect the broccoli's texture and nutrition. +- For crisper broccoli, shorten the blanching time. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/garlic-chive-and-egg-stir-fry.md b/en/dishes/vegetable_dish/garlic-chive-and-egg-stir-fry.md new file mode 100644 index 0000000000..340e6d7542 --- /dev/null +++ b/en/dishes/vegetable_dish/garlic-chive-and-egg-stir-fry.md @@ -0,0 +1,44 @@ +# How to Make Garlic Chive and Egg Stir-fry + +Garlic chive and egg stir-fry is a classic home-style dish: fragrant chives and tender, savory eggs—simple to make and nutritious. Garlic chives (jiucai) are rich in vitamins and fiber, and eggs provide high-quality protein. It's simple and the ingredients are easy to find, making it ideal for kitchen beginners; it takes only about 10 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 180 kcal + +## Ingredients and Tools + +* Garlic chives +* Eggs +* Cooking oil +* Salt + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person + +Total: + +* Garlic chives = 100g * portions +* Eggs = 2 * portions +* Cooking oil = 10ml * portions +* Salt = 2g * portions + +## Steps + +1. Wash the garlic chives and drain +2. Cut the chives into pieces about 3cm long; these are the `chive pieces` +3. Crack the eggs into a bowl and beat; this is the `beaten egg` +4. Heat the wok and add the cooking oil +5. When the oil is hot, pour in the `beaten egg` and stir-fry quickly until the eggs set into pieces; take them out and set aside—these are the `scrambled eggs` +6. Add 5ml more cooking oil to the wok, add the `chive pieces`, and stir-fry quickly over high heat for 30 seconds +7. Add the `scrambled eggs` back to the wok and toss evenly +8. Add the salt and toss evenly +9. Turn off the heat and plate + +## Additional Notes + +* Garlic chive and egg stir-fry calls for quick stir-frying over high heat; cooked too long, the chives lose their aroma and crisp texture +* If you prefer softer chives, stir-fry a little longer + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/garlic-stir-fried-celery.md b/en/dishes/vegetable_dish/garlic-stir-fried-celery.md new file mode 100644 index 0000000000..713cfd9197 --- /dev/null +++ b/en/dishes/vegetable_dish/garlic-stir-fried-celery.md @@ -0,0 +1,44 @@ +# How to Make Garlic Stir-fried Celery + +Garlic stir-fried celery is a crisp, refreshing quick home-style vegetable dish with a strong garlic aroma. Celery is rich in dietary fiber, vitamin K and potassium. The soul of this dish is "crunch": stir-fry over high heat for just half a minute and serve, so it's crisp and juicy when you bite in. It takes only about 10 minutes from prep to plate. + +![Garlic stir-fried celery](../../../dishes/vegetable_dish/蒜蓉炒芹菜/蒜蓉炒芹菜.jpg) + +Estimated difficulty: ★★ + +Estimated calories: 150 kcal + +## Ingredients and Tools + +* Celery (Chinese celery, xiangqin, is best) +* Lard (you can substitute cooking oil, but lard tastes better) +* Garlic +* Salt + +## Calculation + +Per portion: + +* Chinese celery 300 g (about 2 large handfuls) +* Garlic 4 cloves, minced +* Lard 15 ml +* Salt 2 g + +## Steps + +1. Pick off most of the celery leaves, keeping only a few tender ones. If the stalks are thick, split them lengthwise so they're an even thickness, then cut into pieces no longer than 5 cm (about the length of your thumb—pieces that are too long can catch in your throat) +2. Mince the garlic and set aside +3. Drain the celery as thoroughly as possible before it goes in the wok—the drier the better +4. Heat the wok, add 15 ml of lard, and when the fat is hot, sprinkle in 2 g of salt first +5. Add the minced garlic and stir-fry over low heat for 10 seconds until fragrant +6. **Turn to high heat**, add the celery, stir-fry quickly for **30 seconds**, and serve immediately +7. Doneness: the celery should look **half-cooked**, bright green, and not wilted—this is when it's crunchiest + +## Additional Notes + +* Chinese celery (the thin-stalked variety) is best, with the crispest, most tender texture. Regular celery works too, but split thick stalks lengthwise +* **High-heat quick stir-frying is the key**: no more than 1 minute from wok to plate. Cooked longer, the celery turns soft and limp and loses its crunch +* Drain the celery as much as possible before it goes in; too much water lowers the wok temperature, so it ends up "boiled" rather than "stir-fried" +* Lard is more fragrant than cooking oil; if you don't have lard, cooking oil works + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/garlic-water-spinach.md b/en/dishes/vegetable_dish/garlic-water-spinach.md new file mode 100644 index 0000000000..fe8eeca5f7 --- /dev/null +++ b/en/dishes/vegetable_dish/garlic-water-spinach.md @@ -0,0 +1,46 @@ +# How to Make Garlic Water Spinach + +Garlic water spinach is a crisp, refreshing quick home-style dish with a strong garlic aroma, a typical Sichuan-style stir-fry. Water spinach (kongxincai) is rich in dietary fiber, vitamins and calcium, which help intestinal movement. It's very simple and beginner-friendly, taking only about 15 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 440 kcal + +## Ingredients and Tools + +* Water spinach +* Minced garlic +* Salt +* Light soy sauce +* Chopsticks +* Spatula + +## Calculation + +Per portion: + +* Fresh water spinach 250 g +* Half a head of garlic, minced +* Cooking oil 45 ml +* Salt 2 g +* White sugar 3 g +* Light soy sauce 8 ml + +## Steps + +1. Wash the water spinach, remove any rotten leaves or old stems, and cut evenly into 2 or 3 sections (so it's not too long to stir-fry) +2. First pour a little oil into the wok and heat until it smokes slightly; then lift the wok and swirl the hot oil around so it coats the bottom evenly, then add the rest of the oil (the [hot wok, cold oil method](../../tips/learn/stir-frying-and-pan-frying.md)). +3. Add the minced garlic and stir-fry over low heat for 10 to 15 seconds until fragrant +4. Add the water spinach evenly as quickly as possible, **turn to high heat**, and with the spatula in your left hand and chopsticks in your right, keep turning the water spinach **until it softens and turns green**. +5. Then put down the chopsticks and stir-fry the softened water spinach quickly with the spatula for 15 - 20 seconds so it heats evenly, and add 2 g of salt, 3 g of sugar and 8 ml of light soy sauce. +6. Keep stir-frying over high heat for 10 seconds, then serve. + +![Garlic water spinach - preview image 1](../../../dishes/vegetable_dish/蒜蓉空心菜/1.JPG) + +## Additional Notes + +* Choose fresh, tender water spinach if possible; otherwise it may be tough +* Adjust the amount of water spinach to the size of your wok; no more than one wokful is recommended, or a little will spill onto the stove during the turning and stir-frying +* Be sure to **use high heat** when stir-frying water spinach, so it softens quickly while staying crisp and tender; high heat also helps bring out the aroma of the soy sauce. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/golden-coin-eggs.md b/en/dishes/vegetable_dish/golden-coin-eggs.md new file mode 100644 index 0000000000..63b4fca730 --- /dev/null +++ b/en/dishes/vegetable_dish/golden-coin-eggs.md @@ -0,0 +1,62 @@ +# How to Make Golden Coin Eggs + +Golden coin eggs (jinqian dan) are a Hunan-style home dish, crisp outside and tender inside, savory and mildly spicy; the egg slices fried golden look like copper coins, a symbol of good fortune. Eggs paired with green and red chilies are rich in high-quality protein and various vitamins for balanced nutrition. The difficulty is moderate—beginners can master it with a little practice—and it takes about 30 minutes in total to make this great rice companion. + +Estimated difficulty: ★★★ + +Estimated calories: 427 kcal + +## Ingredients and Tools + +- Eggs +- Long green chili (xianjiao) +- Bird's eye chili +- Doubanjiang (fermented broad bean paste) +- Garlic +- Green onion +- Cornstarch (optional) +- Cooking oil +- Light soy sauce +- Oyster sauce +- Sugar + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Eggs 5 +- Cornstarch 40 g +- Cooking oil 20-35 ml +- Long green chili 15 g +- Bird's eye chili 6-15 g (about 2-5) +- Doubanjiang 15 ml +- Garlic 10 g (about 2-3 cloves) +- Green onion 3 g (about 1-2 stalks) +- Light soy sauce 15 ml +- Oyster sauce 15 ml +- Sugar 5 g + +## Steps + +1. Put the eggs in cold water, bring to a boil over high heat, then simmer over low heat for 8 minutes +2. Rinse under cold tap water to make peeling easier +3. Mince the garlic (pieces no larger than 1 mm), and chop the long green chili and bird's eye chili into small bits (about 2-3 mm) +4. Cut each boiled egg along its short axis into 4 pieces of similar size +5. If you plan to use starch, coat each egg slice in starch and shake off the excess +6. Add 25 ml of oil to the wok (20 ml if not using starch) and add the egg slices +7. Fry until lightly golden, add 10 ml more oil (10 ml if not using starch), and flip +8. When the second side is lightly golden, add the long green chili, bird's eye chili and garlic and fry for about a minute, then flip +9. Then add the doubanjiang and fry for a few dozen seconds, then flip +10. Mix the light soy sauce, oyster sauce and sugar into a sauce, add it, toss the wok gently, and serve + +## Additional Notes + +- For the authentic version, use 15 g of bird's eye chili; if you can't handle spice, reduce it to 6 g, and you can remove the seeds +- A nonstick pan is recommended; with a nonstick pan, you can use 5 ml less oil the first time +- Make sure the eggs are fully set before peeling +- Don't stir-fry too much, or they'll fall apart +- Reference: [【步骤图】湘菜馆-金钱蛋的做法_湘菜馆-金钱蛋的做法步骤_家常菜_下厨房](https://www.xiachufang.com/recipe/107161729/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/green-beans-with-minced-pork-and-olive-vegetable.md b/en/dishes/vegetable_dish/green-beans-with-minced-pork-and-olive-vegetable.md new file mode 100644 index 0000000000..8f6ee7d893 --- /dev/null +++ b/en/dishes/vegetable_dish/green-beans-with-minced-pork-and-olive-vegetable.md @@ -0,0 +1,43 @@ +# How to Make Green Beans with Minced Pork and Olive Vegetable + +![Finished green beans with minced pork and olive vegetable](../../../dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.JPG) + +Green beans with minced pork and olive vegetable (lancai) is a home-style stir-fry with strong Chaoshan flavor: savory, crisp and tender, and great with rice. Green beans are rich in dietary fiber and vitamins, minced pork provides high-quality protein, and Chinese olive vegetable brings a distinctive savory-salty flavor. The steps are clear and beginners can pick it up fairly quickly; just make sure the green beans are thoroughly cooked. It takes about thirty minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 720 kcal + +## Ingredients and Tools + +* Green beans +* Pork belly +* Chinese olive vegetable (lancai) +* Garlic +* Bird's eye chili (leave out if you don't eat spicy food) + +## Calculation + +* Green beans 220g +* Pork belly 100g +* Olive vegetable 20g +* Garlic 10g +* Bird's eye chili 10g + +## Steps + +1. Wash the green beans, pull off the strings, and cut into evenly sized small pieces. Set aside. +2. Smash and mince the garlic. Set aside. +3. Cut the bird's eye chilies into evenly sized small pieces. Set aside. +4. Remove the skin from the pork belly and mince it. Set aside. +5. Heat the wok, add 20ml of oil to coat it, pour out the hot oil, then add 10ml of cold oil. This is the legendary "hot wok, cold oil", mainly to keep the minced pork from sticking. +6. If you don't have a spare oil container to pour into, you can skip coating the wok: just add the oil and then the minced pork, and stir-fry over low heat for two minutes to render out the lard. +7. Once the pork is fragrant, add the minced garlic, olive vegetable and bird's eye chili and stir-fry until fragrant. +8. Add the green beans and stir-fry over medium heat for at least 5 minutes. Be sure the green beans are **thoroughly cooked**, or they may cause food poisoning. +9. Once the green beans are cooked, drizzle 2ml of soy sauce around the edge of the wok, then add 2g of salt, 1g of chicken bouillon, 1g of ground pepper and 0.5g of sugar. +10. Toss to mix the seasonings evenly. +11. Serve and plate. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/hand-torn-cabbage-stir-fry.md b/en/dishes/vegetable_dish/hand-torn-cabbage-stir-fry.md new file mode 100644 index 0000000000..71d97a5917 --- /dev/null +++ b/en/dishes/vegetable_dish/hand-torn-cabbage-stir-fry.md @@ -0,0 +1,63 @@ +# How to Make Hand-Torn Cabbage Stir-fry + +Hand-torn cabbage (shousi baocai) is a classic tangy, spicy and crisp Hunan dish: the cabbage is crisp, tender and flavorful, and the pork belly dry-fragrant without being greasy—appetizing and great with rice. Cabbage is rich in vitamin C and dietary fiber, and pork belly adds protein and energy. You need to master high-heat quick stir-frying, which is a little challenging for beginners, but following the steps you can succeed. It takes about 20 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 1663 kcal + +## Ingredients and Tools + +* Cabbage +* Pork belly +* Bird's eye chili +* Cooking oil +* Cooking wine +* Light soy sauce +* Zhenjiang black vinegar +* Chicken bouillon powder +* Ginger +* Garlic +* Garlic sprouts +* Salt + +## Calculation + +Per portion: + +* Cabbage 1 head +* Pork belly 200 g +* Bird's eye chili 2 +* Cooking oil 60 ml +* Cooking wine 5 ml +* Light soy sauce 5 ml +* Black vinegar 5 ml +* Chicken bouillon powder 2 g +* Ginger 2 slices +* Garlic 2 cloves +* Garlic sprouts 0.5 stalk +* Salt 5 g + +## Steps + +1. Cut the cabbage in half and remove the white core [see image 1] +2. Tear the cabbage by hand, put 2 g of salt in a bowl, rinse the cabbage and drain [see image 2] +3. Prepare the ginger slices, garlic, bird's eye chilies and garlic sprouts [see image 3] +4. Slice the pork belly, rinse in water and set aside +5. Add 30 ml of cooking oil to the wok, add the cabbage and stir-fry over high heat for 1 minute, then add 3 g of salt and keep stir-frying for 2 minutes, then take it out and set aside +6. Add 30 ml of cooking oil to the wok, add the pork belly and stir-fry over high heat for 1 minute +7. Add the ginger slices and other aromatics and stir-fry for 1 minute +8. Add the cabbage back and stir-fry, add the black vinegar, cooking wine, chicken bouillon and light soy sauce, keep stir-frying over high heat, and serve after 2 minutes + +![Hand-torn cabbage - preview image 1](../../../dishes/vegetable_dish/手撕包菜/1.jpeg) +![Hand-torn cabbage - preview image 2](../../../dishes/vegetable_dish/手撕包菜/2.jpeg) +![Hand-torn cabbage - preview image 3](../../../dishes/vegetable_dish/手撕包菜/3.jpeg) +![Hand-torn cabbage - preview image 4](../../../dishes/vegetable_dish/手撕包菜/4.jpeg) + +## Additional Notes + +* In step 5, adjust the stir-fry time to the actual situation; generally stir-fry until the cabbage is about 70% cooked, meaning it has released some water and softened +* In step 5, adding salt locks in the cabbage's moisture while giving it a little flavor +* In the last step, adjust the stir-fry time flexibly to the situation and your preferred texture + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/home-style-egg-tofu.md b/en/dishes/vegetable_dish/home-style-egg-tofu.md new file mode 100644 index 0000000000..1d37e119a6 --- /dev/null +++ b/en/dishes/vegetable_dish/home-style-egg-tofu.md @@ -0,0 +1,66 @@ +# How to Make Home-Style Egg Tofu + +Home-style egg tofu (Japanese tofu) is a quick home-style dish that's crispy outside and tender inside: a golden crispy shell around silky egg tofu, with green peppers, carrots and other vegetables, in either a savory or sweet-and-sour sauce. Egg tofu is made mainly from eggs and is rich in high-quality protein, and with wood ear mushrooms and vegetables it's nutritionally balanced. It takes a little skill to fry the tofu, but the difficulty is moderate and beginners can try it. It's on the table in about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 946 kcal + +## Ingredients and Tools + +- Egg tofu (tamago tofu / "Japanese tofu") +- Green pepper +- Carrot +- Ham sausage (optional) +- Wood ear mushrooms (optional) +- Onion (optional) +- Potato starch +- Garlic +- Oil (for frying the tofu; enough to cover a bit more than half of it) +- Light soy sauce 8 ml +- Oyster sauce 15 ml +- Salt (savory version) +- Chicken bouillon powder (savory version, optional) +- Ketchup (sweet-and-sour version) +- Granulated sugar (sweet-and-sour version) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Egg tofu 300 g (about 3 tubes) +- Green pepper 120 g (1 medium) +- Carrot 50 g +- Ham sausage 50 g (about 1) +- Wood ear mushrooms 30 g (about 10 g dried, rehydrated) +- Potato starch 80 g +- Onion 30 g +- Garlic 10 g (about 2 cloves) +- Oil 160-165 ml +- Light soy sauce 8 ml +- Oyster sauce 15 ml +- Salt 2 g (if adding chicken bouillon, use only 0.5g or none) +- Chicken bouillon powder 3 g +- Granulated sugar 10 g +- Ketchup 15 ml + +## Steps + +1. Slice the carrot, cut the pepper into thin pieces, and chop the green onion and garlic +2. Open the egg tofu package and cut the tofu into rounds about 1 cm thick +3. Put the starch on a flat plate, ready to coat the tofu +4. Gently place the tofu on the starch and coat the top, bottom and sides, taking care not to coat too thickly +5. Put 150 ml of oil in a frying pan, enough to cover a bit more than half of the tofu. When the edges turn golden, flip and fry the other side +6. When both sides are done, take them out and put them on a clean plate +7. Add 10-15 ml of oil to the wok, add the green onion and garlic, and once fragrant, add the green pepper, carrot, ham sausage and wood ear mushrooms +8. Add the oyster sauce, light soy sauce, salt, chicken bouillon, sugar and ketchup +9. Toss gently until evenly colored + +## Additional Notes + +- Don't let the fried tofu sit too long; prepare the other ingredients in advance +- Reference: [[Step-by-step photos] Home-style braised Japanese tofu—a super rice-killer! 🎊 - Xiachufang](https://www.xiachufang.com/recipe/104370279/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/hot-and-sour-shredded-potatoes.md b/en/dishes/vegetable_dish/hot-and-sour-shredded-potatoes.md new file mode 100644 index 0000000000..2a00b9c927 --- /dev/null +++ b/en/dishes/vegetable_dish/hot-and-sour-shredded-potatoes.md @@ -0,0 +1,51 @@ +# How to Make Hot and Sour Shredded Potatoes + +A classic hot, sour and appetizing home-style dish: crisp, bright and colorful, a widely loved quick stir-fry. Potatoes provide carbohydrates and potassium, and chili peppers are rich in vitamin C, helping stimulate the appetite. The steps are simple and very beginner-friendly, taking only about 20 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 374 kcal + +## Ingredients and Tools + +- Potatoes +- Garlic +- Green pepper +- Red pepper +- Dried chili peppers +- Green onion +- Light soy sauce +- Aged vinegar (chencu) +- Salt + +## Calculation + +Per portion: + +- Potatoes 240g (the thinner and longer the shreds, the better) +- Garlic 4 cloves +- Green pepper 0.5 +- Red pepper 0.5 +- Dried chili peppers 3 +- Green onion 1 stalk +- Light soy sauce 5ml +- Aged vinegar 10ml +- Salt 2g +- Cooking oil 10-15ml + +## Steps + +1. Peel the potatoes and cut into fine shreds (or use a grater). +2. Rinse the potato shreds in water to remove excess starch, then blanch them for 10 seconds. Drain and set aside. +3. Chop the green onion; smash and mince the garlic (divide into two equal parts); cut the dried chilies into small pieces; shred the green and red peppers. +4. Heat the wok, heat the oil over low heat, and add half the green onion (the white part), half the garlic and the dried chilies and stir-fry until fragrant. +5. Add the green and red peppers and stir-fry briefly, then add the potato shreds and stir-fry until they change color. +6. Add 5ml of light soy sauce and 10ml of aged vinegar, add the remaining half of the garlic and 2g of salt, and toss quickly. +7. Sprinkle with the remaining green onion before serving, toss, and plate. + +## Additional Notes + +- Be sure to rinse all the starch off the potato shreds, or they'll stick together +- Serve as soon as possible after adding the garlic and salt, to keep the garlic aroma and preserve the texture. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/hunan-vinegar-blasted-eggs.md b/en/dishes/vegetable_dish/hunan-vinegar-blasted-eggs.md new file mode 100644 index 0000000000..859ab09d40 --- /dev/null +++ b/en/dishes/vegetable_dish/hunan-vinegar-blasted-eggs.md @@ -0,0 +1,50 @@ +# How to Make Hunan Vinegar-Blasted Eggs + +This is a quick home-style Hunan dish that goes great with rice: tangy, spicy, savory and fragrant, with eggs fried until crispy and puffy and soaked in a rich sauce—very appetizing. Eggs provide high-quality protein and lecithin, and black vinegar helps stimulate the appetite. It's extremely simple and beginner-friendly, taking only about ten minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 471 kcal + +## Ingredients and Tools + +- Eggs +- Bird's eye chili +- Green onion +- Garlic +- Oil +- Zhenjiang black vinegar +- Light soy sauce +- Oyster sauce (optional but recommended) +- White sugar (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Eggs 4 +- Bird's eye chili 10 g (about 3) +- Cooking oil 35-50 mL +- Green onion 10 g +- Garlic 5 g +- Black vinegar 15 mL +- Light soy sauce 10-15 mL +- Oyster sauce 10 g +- White sugar 0-5 g + +## Steps + +1. Crack the eggs into a bowl without beating them +2. Cut the green onion into 3cm segments +3. Put the garlic and bird's eye chilies in a garlic chopper and chop finely +4. In a small bowl, mix the black vinegar, light soy sauce, oyster sauce, sugar and water into a sweet-and-sour sauce +5. When the oil is hot, pour in the eggs. Once set, break them into large pieces with the spatula, add the minced garlic and chili, and pour in the sauce +6. Reduce over high heat, adding the green onion just before serving + +## Additional Notes + +- In my own testing, Laohenghe naturally brewed black vinegar with no additives tastes best; the vinegar aroma is the soul of this dish. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/indian-lettuce-salad-with-sesame-dressing.md b/en/dishes/vegetable_dish/indian-lettuce-salad-with-sesame-dressing.md new file mode 100644 index 0000000000..dd708ed214 --- /dev/null +++ b/en/dishes/vegetable_dish/indian-lettuce-salad-with-sesame-dressing.md @@ -0,0 +1,48 @@ +# How to Make Indian Lettuce Salad with Sesame Dressing + +A refreshing home-style cold dish that cuts through richness: the mellow sesame paste coats crisp Indian lettuce (youmaicai), with sweet, sour, salty and savory flavors intertwined—very appetizing. Indian lettuce is rich in vitamins and dietary fiber, and sesame paste adds calcium and healthy fats for balanced nutrition. There's no difficulty—just cut and toss—and it's on the table in a dozen or so minutes, perfect for beginners and busy times. + +Estimated difficulty: ★ + +Estimated calories: 191 kcal + +## Ingredients and Tools + +* Indian lettuce (youmaicai) +* Sesame paste +* Soy sauce +* Vinegar +* Oyster sauce +* White sugar +* Sesame oil +* Garlic +* Salt + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1-2 people. + +Total: + +* 1 head of Indian lettuce (about 200g) * portions +* 15ml vinegar * portions +* 5ml soy sauce * portions +* 10ml sesame paste * portions +* 5ml sesame oil * portions +* 5g sugar * portions +* 10ml oyster sauce * portions +* Two **bulbs** of garlic * portions + +## Steps + +1. Smash and mince the garlic +2. Put the vinegar, soy sauce, sesame paste, sesame oil, sugar, oyster sauce and minced garlic in a bowl and stir well +3. Cut the Indian lettuce into segments no longer than 4cm +4. Put the lettuce in a larger basin, pour in the sauce from the bowl, and mix thoroughly. + +## Additional Notes + +* Peanut butter can be used instead of sesame paste +* The sesame paste must be mixed evenly with the lettuce for it to taste good. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/kabayaki-style-eggplant.md b/en/dishes/vegetable_dish/kabayaki-style-eggplant.md new file mode 100644 index 0000000000..e0e359bd3d --- /dev/null +++ b/en/dishes/vegetable_dish/kabayaki-style-eggplant.md @@ -0,0 +1,55 @@ +# How to Make Kabayaki-style Eggplant + +Kabayaki-style eggplant (pushao qiezi) is a savory-sweet, soft home-style dish that borrows the flavor of Japanese kabayaki but is cooked with Chinese pan-frying and braising. Eggplant is rich in dietary fiber and various vitamins. The difficulty is moderate and beginners need a little patience; it takes about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 326 kcal + +## Ingredients and Tools + +- Eggplant +- Kabayaki sauce +- Honey +- White sugar +- Light soy sauce +- Dark soy sauce +- Cooking wine +- Water + +## Calculation + +- Use a different amount of oil depending on the type of pan + - Nonstick pan: enough oil that, once it gathers into drops, it can spread over the area of the eggplant + - Iron wok: enough oil to just cover the bottom of the wok when spread out +- 1 long eggplant, narrow at the top and wide at the bottom (don't use Zhejiang eggplant or round eggplant) +- 1 portion of kabayaki sauce + - 20 ml honey + - 15 ml white sugar + - 40 ml light soy sauce + - 10 ml dark soy sauce + - 20 ml cooking wine + - 100 ml water + +## Steps + +1. Peel the eggplant and cut it crosswise into two pieces +2. Steam for 5 minutes +3. Cut each piece open lengthwise without cutting all the way through, and score each cut face 2~3 times so it can lie flat +4. Pan-fry until golden on both sides +5. Pour the kabayaki sauce over the eggplant until it comes halfway up the eggplant +6. Fry until the underside is colored, then flip + + - Reduce the sauce at the same time; if it won't thicken, add a starch slurry (starch to water from 1:4 to 1:10, depending on how it's reducing) + +7. Pour the remaining kabayaki sauce over the eggplant +8. Serve—one portion of kabayaki eggplant is done + +## Additional Notes + +- This "kabayaki" is actually very Chinese; Japanese kabayaki is grilled. +- Maybe the soul really is the kabayaki sauce? You can also buy ready-made kabayaki sauce. +- If it feels too rich, sprinkle with green onion cut into 2~5 mm pieces after plating, which also makes the colors less monotonous. +- For stir-fried eggplant (yuxiang eggplant, eggplant in bean sauce), Zhejiang eggplant is highly recommended: it's long and thin, perfect for roll-cut chunks, the skin is tender so it doesn't need peeling like here, and the flavor is mild. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/lauki-kofta-bottle-gourd-dumplings-in-curry.md b/en/dishes/vegetable_dish/lauki-kofta-bottle-gourd-dumplings-in-curry.md new file mode 100644 index 0000000000..714a861b86 --- /dev/null +++ b/en/dishes/vegetable_dish/lauki-kofta-bottle-gourd-dumplings-in-curry.md @@ -0,0 +1,93 @@ +# How to Make Lauki Kofta (Bottle Gourd Dumplings in Curry) + +This North Indian vegetarian dish mixes grated bottle gourd with gram flour into balls, deep-fries them, and simmers them in a tomato-onion curry—crispy outside, soft inside, with a rich, spicy sauce. Bottle gourd is light and moistening, and gram flour provides plant protein and dietary fiber, making this a filling, balanced vegetarian dish. It involves deep-frying and making a sauce, so there are a few more steps, but it's not hard if you follow them in order. It takes about 40 minutes in total. + +Estimated difficulty: ★★★★ + +Estimated calories: 571 kcal + +## Ingredients and Tools + +- Bottle gourd (lauki) +- Gram flour (besan) +- Onions +- Tomatoes +- Ginger +- Garlic +- Green chili +- Cilantro +- Turmeric powder +- Red chili powder +- Ground coriander +- Ground cumin +- Garam masala +- Salt +- Cooking oil +- Deep pot or wok + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2-3 people. + +Per portion: + +**Kofta (dumplings):** + +- Bottle gourd 1 (about 400g) +- Gram flour 80g +- Salt 3g +- Red chili powder 3g +- Ground coriander 3g +- Cooking oil (for frying) 500ml + +**Sauce:** + +- Onions 2 (about 200g), chopped +- Tomatoes 3 (about 300g), chopped +- Ginger 10g, grated +- Garlic 4 cloves (about 12g), grated +- Green chili 1, chopped +- Cooking oil 30ml +- Turmeric powder 3g +- Red chili powder 5g +- Ground coriander 5g +- Ground cumin 3g +- Garam masala 3g +- Salt 5g +- Water 200ml +- Cilantro (for garnish) 10g + +## Steps + +### Making the Kofta + +1. Peel the bottle gourd and grate it into fine shreds +2. Squeeze the water out of the grated gourd by hand—*squeeze it as dry as possible*, or the balls won't hold their shape when fried +3. Add 80g of gram flour, 3g of salt, 3g of red chili powder and 3g of ground coriander to the squeezed gourd +4. Mix thoroughly by hand into a dough that doesn't stick to your hands +5. Roll the mixture into small balls about 3cm across and set aside +6. Pour 500ml of cooking oil into the deep pot and heat over medium heat to about 170°C (a small piece of dough should float up quickly and bubble) +7. Fry the balls in batches for **4-5 minutes**, until *golden and crispy* +8. Drain the fried balls on paper towels and set aside + +### Making the Sauce + +1. Pour 30ml of cooking oil into the wok and heat over medium heat for 10 seconds +2. Add the chopped onions and stir-fry until *golden brown* (about 5-7 minutes) +3. Add the grated ginger and garlic and stir-fry for 1 minute until *fragrant* +4. Add the chopped tomatoes and stir-fry until *completely broken down and the oil separates* (about 5 minutes) +5. Add 3g of turmeric, 5g of red chili powder, 5g of ground coriander, 3g of ground cumin and 5g of salt +6. Stir-fry for 2 minutes so the spices blend fully with the tomatoes +7. Add 200ml of water, stir well, bring to a boil, then turn to low heat and **simmer for 5 minutes** +8. Gently add the fried kofta to the sauce and **simmer on low for 3-5 minutes** so they absorb the sauce +9. Sprinkle with 3g of garam masala and the chopped green chili +10. Turn off the heat, garnish with cilantro, and plate + +## Additional Notes + +- Squeezing the water out of the bottle gourd is a key step; too much water makes the balls fall apart. +- Don't simmer the kofta in the sauce too long, or they'll get soft and lose their texture. +- In India this dish is usually served with naan or steamed rice (chawal). +- The word "kofta" comes from Persian/Arabic, meaning "crushed, ground", and is widespread in South Asia and the Middle East. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/lettuce-in-oyster-sauce.md b/en/dishes/vegetable_dish/lettuce-in-oyster-sauce.md new file mode 100644 index 0000000000..229cc9622b --- /dev/null +++ b/en/dishes/vegetable_dish/lettuce-in-oyster-sauce.md @@ -0,0 +1,46 @@ +# How to Make Lettuce in Oyster Sauce + +Lettuce in oyster sauce is a refreshing, savory home-style dish: crisp lettuce drizzled with a garlicky oyster sauce, savory with a touch of sweetness—a quick vegetable dish common in both Cantonese and Sichuan restaurants. It's rich in vitamins and dietary fiber, which help digestion. It's very beginner-friendly, taking only about 15 minutes from washing to serving. + +Estimated difficulty: ★★ + +Estimated calories: 125 kcal + +## Ingredients and Tools + +- Lettuce +- Oyster sauce +- Garlic +- Light soy sauce +- Salt +- White sugar +- Cooking oil + +## Calculation + +This dish is the same size as a standard order at a Sichuan restaurant + +- Lettuce 1 head (200 g ± 50) +- Oyster sauce 6-8 ml +- Garlic 4-5 cloves (crushed or minced) +- Light soy sauce 6 ml +- Salt 0.5 g +- White sugar 1 g +- Cooking oil 5-8 ml + +## Steps + +1. Wash the lettuce and remove any rotten leaves. +2. Heat the wok, add 1 L of (cold) water, then add 2 ml - 3 ml of cooking oil and 0.5 g of salt, and wait for the water to boil. +3. When the water boils, add the lettuce, blanching **every leaf** for 10 s. +4. Take out the lettuce, drain, and plate. +5. Mix the sauce: put 10 ml of light soy sauce, 6-8 ml of oyster sauce, 0.5 g of salt and 1 g of sugar in a bowl, mix well, and stir in 10-15 ml of (cold) water. +6. Turn the heat back on, heat the wok, add 5-8 ml of cooking oil, and when the oil is hot add the garlic. +7. When the garlic becomes fragrant, pour in the sauce, bring it to a boil, and immediately turn off the heat. +8. **Pour** the sauce evenly over the lettuce. + +## Additional Notes + +This dish is rich in vitamins, simple to make, and refreshing without being "heaty". + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/microwave-steamed-egg-custard.md b/en/dishes/vegetable_dish/microwave-steamed-egg-custard.md new file mode 100644 index 0000000000..e61e9d411c --- /dev/null +++ b/en/dishes/vegetable_dish/microwave-steamed-egg-custard.md @@ -0,0 +1,53 @@ +# How to Make Microwave Steamed Egg Custard + +![Microwave steamed egg custard](../../../dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.jpg) +Microwave steamed egg custard (jidan geng) is a simple, quick home-style steamed egg dish with a smooth, delicate texture, especially good as a late-night snack or quick bite. Eggs are rich in high-quality protein and various vitamins, providing essential nutrition, and dried tiny shrimp add calcium. This dish is very beginner-friendly—no heat-control skills needed—and takes only about 10 minutes from beating the eggs to serving. + +Estimated difficulty: ★★ + +Estimated calories: 160 kcal + +## Ingredients and Tools + +You can make at most three portions at a time. For more than 3 people, make it in several batches. + +- Eggs +- Water + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person + +Total: + +- Eggs 2 * portions +- Water 200ml * portions +- Dried tiny shrimp (xiapi) 10 * portions (optional) +- Green onion 5g * portions (optional) +- Salt 3g * portions +- Soy sauce (optional) +- Sesame oil 1ml (optional) + +## Steps + +1. Crack the eggs into a microwave-safe ceramic bowl and beat them with chopsticks. +2. Add the water and salt and stir well. +3. Add the dried shrimp to the bowl and stir well, making sure they don't clump together. +4. Chop the green onion into pieces 0.6±3mm per side, add to the bowl, and stir well. +5. Put the bowl and its contents in the microwave, cover the container with plastic wrap or a microwave-safe ceramic plate (note: don't seal it; leave room for expansion), and heat for 2 minutes (500W). +6. Carefully remove the plastic wrap or other cover, then heat for another 2 minutes. +7. If your microwave has no turntable, slowly rotate the bowl 180 degrees horizontally to make sure the contents heat evenly. +8. Add the sesame oil. +9. Carefully take the bowl out of the microwave (it's really hot). +10. If you choose to add soy sauce, add just enough that it flows across the surface and coats it in the thinnest layer. +11. Happily enjoy your egg custard + +## Additional Notes + +- 1 egg is about 50±5g. If using other kinds of eggs, adjust the amount of water proportionally. + +- Be sure to beat the eggs thoroughly, or a minor egg explosion may occur. + +- The eggs and water must not exceed 2/3 of the bowl's capacity, or it may overflow. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/northern-shaanxi-stewed-long-beans.md b/en/dishes/vegetable_dish/northern-shaanxi-stewed-long-beans.md new file mode 100644 index 0000000000..93c27ac426 --- /dev/null +++ b/en/dishes/vegetable_dish/northern-shaanxi-stewed-long-beans.md @@ -0,0 +1,58 @@ +# How to Make Northern Shaanxi Stewed Long Beans + +This is a northwestern Chinese farmhouse-style stew: soft long beans, floury potatoes and a rich tomato sauce, tangy and appetizing. It's rich in dietary fiber, vitamins and carbohydrates for balanced nutrition. It's extremely simple, the amounts can be adjusted to taste, and it's almost impossible to fail—especially beginner-friendly. It takes only about 30 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 191 kcal + +## Ingredients and Tools + +- Long beans +- Potato +- Tomato +- Twisted green chili (luosijiao, optional) +- Salt +- Light soy sauce +- Five-spice powder +- Oyster sauce +- Green onion +- Ginger +- Garlic + +## Calculation + +Note: because ingredients vary individually, this recipe serves 2 + +- Long beans 300g * 2 people +- Potato 1 * 2 people +- Tomato 1 * 2 people +- Twisted green chili (optional) 2 * 2 people +- Salt 6g * 2 people +- Light soy sauce 6ml * 2 people +- Five-spice powder 3g * 2 people +- Oyster sauce 6ml * 2 people +- Green onion 3 rings +- Ginger 2g +- Garlic 2 cloves +- Chopped cilantro (optional), to taste + +## Steps + +1. Chop the green onion, mince the garlic, and shred the ginger. Set aside. +2. Remove the strings from the long beans and cut into *2-10cm* pieces. Set aside. +3. Peel the potato and cut into *1cm³* cubes. Set aside. +4. Peel the tomato and cut into *1cm³* cubes. Set aside. +5. Seed the chilies and cut into *0.15cm-wide* strips. Set aside. +6. Heat oil in the wok (10ml - 15ml); once it smokes, add the green onion, ginger and garlic and stir-fry until fragrant; +7. Add the long beans and stir-fry until they change color (from dull green to bright green); +8. Add the potato cubes and stir-fry for 30s; +9. Add hot water (just covering the vegetables), cover, and simmer until the potatoes are *soft* (check with a chopstick); +10. Add the tomato, salt, light soy sauce, oyster sauce, five-spice powder and chilies, and simmer until the tomato breaks down into a sauce (stir to keep it from sticking); +11. Add the chopped cilantro and serve. + +## Additional Notes + +- After adding the tomato and continuing to simmer, stir occasionally to keep the bottom from burning + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/onion-and-egg-stir-fry.md b/en/dishes/vegetable_dish/onion-and-egg-stir-fry.md new file mode 100644 index 0000000000..980b81b34e --- /dev/null +++ b/en/dishes/vegetable_dish/onion-and-egg-stir-fry.md @@ -0,0 +1,39 @@ +# How to Make Onion and Egg Stir-fry + +Onion and egg stir-fry is a savory home-style dish with a strong onion aroma: tender egg and sweet onion, a national favorite that goes great with rice. Eggs are rich in high-quality protein and various vitamins, and onions contain dietary fiber and antioxidants, making this a nutritionally balanced quick dish. It's extremely simple and very beginner-friendly, taking only about 5 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 562 kcal + +## Ingredients and Tools + +* Eggs +* Onion +* Cooking oil +* Salt +* Green onion +* Cooking wine + +## Calculation + +Per portion: + +* Eggs 2 +* Onion 50 g +* Cooking oil 50 ml +* Salt 2 g +* Green onion half a stalk +* Cooking wine 2 ml + +## Steps + +1. Crack the eggs into a large bowl, add the sliced onion and salt, and beat for 60 s +2. Heat oil in the wok, pour in the eggs, fry one side for 30-45 s, then flip and keep stir-frying for 2-3 minutes, then sprinkle with cooking wine and serve +3. Plate the eggs and sprinkle with chopped green onion + +![Onion and egg stir-fry - preview image 1](../../../dishes/vegetable_dish/洋葱炒鸡蛋/1.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/pan-fried-tofu-with-green-onion.md b/en/dishes/vegetable_dish/pan-fried-tofu-with-green-onion.md new file mode 100644 index 0000000000..055301cf49 --- /dev/null +++ b/en/dishes/vegetable_dish/pan-fried-tofu-with-green-onion.md @@ -0,0 +1,46 @@ +# How to Make Pan-fried Tofu with Green Onion + +Charred outside and tender inside, with a strong green onion aroma, savory and mildly spicy—a home-style flavor. Tofu is rich in plant protein and calcium, and with green pepper and green onion it's nutritionally balanced. The difficulty is moderate: you need to fry the tofu slowly over low heat, but beginners who follow the steps patiently can do it well. The whole process takes about 30 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 364 kcal + +## Ingredients and Tools + +- Plain tofu +- Green onion +- Green chili pepper +- Salt +- Chicken bouillon powder +- Frying pan + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +- Number of tofu blocks = portions * 0.8, rounded up. +- Number of chili peppers = 1.5 per three people. +- Number of green onions = 2 stalks per three people. +- Salt = portions * 3g. +- Chicken bouillon = portions * 1.5g. + +Using the above, calculate the amounts of ingredients you plan to use, adjusting to taste. + +## Steps + +1. Rinse the tofu. Cut into slices about 5 mm thick and place on a plate. +2. Wash the green onion, remove the roots, chop finely and set aside. +3. Wash the chili peppers, cut them open, remove the seeds, cut into 1cm * 1cm pieces and set aside. +4. Heat the pan and add portions * 9ml of oil. +5. Spread the oil evenly over the bottom of the pan, arrange the tofu evenly, and fry over low heat until golden, then flip. +6. Once both sides are golden, transfer to a plate and set aside. +7. Add more oil to cover the bottom of the pan, add the chili peppers and stir-fry over high heat, pressing them with the spatula for 3 minutes. +8. Add the tofu, stir-fry, add the salt and chicken bouillon, stir-fry over medium heat for 1 minute, then add 10 ML of water and reduce over high heat. +9. Before serving, sprinkle with the chopped green onion and plate. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/pounded-chili-with-century-eggs.md b/en/dishes/vegetable_dish/pounded-chili-with-century-eggs.md new file mode 100644 index 0000000000..2bb8343a8e --- /dev/null +++ b/en/dishes/vegetable_dish/pounded-chili-with-century-eggs.md @@ -0,0 +1,56 @@ +# How to Make Pounded Chili with Century Eggs + +Pounded chili with century eggs (leijiao pidan) is a humble-looking but very flavorful home-style cold dish: the charred aroma of green peppers blends with the rich smoothness of century eggs, tangy, spicy and appetizing, especially good with summer meals. Century eggs are rich in protein and minerals, green peppers provide plenty of vitamin C, and garlic helps stimulate the appetite. The whole dish is simple, beginners can handle it easily, and it takes only about 15 minutes from prep to finish. + +Estimated difficulty: ★★ + +Estimated calories: 448 kcal + +## Ingredients and Tools + +- Century eggs (pidan) +- Long green peppers (sometimes called xianjiao; referred to below as "green peppers") +- Green onion +- Garlic +- Bird's eye chili (optional) +- Cooking oil +- Light soy sauce +- Aged vinegar (chencu) +- White sugar +- Sesame oil +- A fairly deep small metal bowl + +## Calculation + +Per portion: + +- Century eggs 2 +- Green peppers 4 (10-15cm long, 2-4cm wide) +- Green onion (about 10cm is enough; the green part is best) +- Garlic 3-4 cloves +- Cooking oil 10-20ml +- Light soy sauce 15-20ml +- Aged vinegar 15-20ml +- White sugar 6-10g +- Sesame oil 5-7ml +- Bird's eye chili 3-4 + +## Steps + +1. Wash the green peppers, remove the stems, slit them along the side, remove the seeds, and press them flat on the cutting board. Set aside (be sure to remove the seeds, or they'll pop in the wok) +2. Cut the green onion into half-centimeter pieces. Set aside +3. Peel and mince the garlic. Set aside +4. Peel the century eggs. Set aside +5. Cut the bird's eye chilies into 5-10mm pieces. Set aside +6. Heat the wok and add 10ml - 20ml of cooking oil +7. Add all the green peppers, turn to low heat to keep the wok hot, and fry until the peppers are soft (test with a chopstick—it should go straight through) +8. Turn off the heat and put the century eggs and green peppers into the small metal bowl +9. Option 1: if you have a rolling pin and pounding won't bother the neighbors, pound the century eggs and peppers in the bowl with one end of the rolling pin until they're mixed +10. Option 2: tear the green peppers by hand into strips about half a centimeter wide, and crush the century eggs with a fork +11. Add the bird's eye chili +12. Pour in the light soy sauce, aged vinegar, sugar, sesame oil, and the other prepared ingredients not yet used +13. Stir evenly + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/qianlong-cabbage.md b/en/dishes/vegetable_dish/qianlong-cabbage.md new file mode 100644 index 0000000000..afc9d3760a --- /dev/null +++ b/en/dishes/vegetable_dish/qianlong-cabbage.md @@ -0,0 +1,50 @@ +# How to Make Qianlong Cabbage + +Qianlong cabbage is a classic Beijing-style cold dish: hand-torn napa cabbage hearts tossed in a thick sesame paste dressing, sweet, tangy, crisp, rich and appetizing. Napa cabbage is rich in vitamins and dietary fiber, and sesame paste brings good fats and calcium—refreshing, cutting richness, and nutritious. No stir-frying or boiling at all—just mix the dressing and toss—so it's very beginner-friendly and usually on the table in 10 minutes. + +![Finished Qianlong cabbage](../../../dishes/vegetable_dish/乾隆白菜/乾隆白菜.jpg) + +Estimated difficulty: ★★ + +Estimated calories: 150 kcal + +## Ingredients and Tools + +- Napa cabbage (use the yellow inner leaves; winter napa cabbage hearts are best) +- Sesame paste +- Aged vinegar (Zhenjiang black vinegar or Shanxi aged vinegar recommended) +- White sugar +- Sesame oil +- Toasted white sesame seeds (optional, for garnish) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Tender napa cabbage leaves 300g +- Sesame paste 30g (about 2 tablespoons) +- Aged vinegar 45ml (about 3 tablespoons; vinegar to sesame paste about 3:2) +- White sugar 5g (about 1 teaspoon) +- Sesame oil 5ml +- Salt 1g +- Toasted white sesame seeds 3g (optional) + +## Steps + +1. Use only the tender inner leaves (the yellow part) of the napa cabbage, remove the stems, and tear by hand into pieces about half the size of your palm—**don't cut with a knife** (torn edges are rough and hold the sauce better) +2. Rinse the torn leaves and drain thoroughly; leftover water will keep the sauce from clinging +3. Put 30g of sesame paste in a bowl, **add the 45ml of vinegar first**, and stir in one direction to slowly thin the paste until *it drips off in a thin stream* (don't stir back and forth, or the sesame paste will "split" and release its oil) +4. Add 5g of sugar to the sauce and stir well; then add 1g of salt and stir well; finally add 5ml of sesame oil and stir well (add each seasoning separately and stir after each, checking the consistency as you go) +5. Pour the sauce evenly over the cabbage leaves and toss gently by hand so every leaf is coated +6. Sprinkle with toasted white sesame seeds and serve; if you have time, **let it sit for 5 minutes** to absorb the flavor before eating + +## Additional Notes + +- Draining the cabbage is key—the drier the better; wet leaves won't hold the sesame sauce, and the whole dish will taste diluted. +- When making the sauce, you must first "loosen" the paste with vinegar, then add the other seasonings in order; never dump them all in at once. +- Zhenjiang black vinegar is the first choice, with the most suitable color and tangy aroma; rice vinegar (too mild) or white vinegar (pale and thin) isn't recommended. +- This recipe is the vinegar-and-sugar version; for a richer, rounder flavor, replace half the sugar with honey. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/red-braised-eggplant.md b/en/dishes/vegetable_dish/red-braised-eggplant.md new file mode 100644 index 0000000000..56f07e1734 --- /dev/null +++ b/en/dishes/vegetable_dish/red-braised-eggplant.md @@ -0,0 +1,60 @@ +# How to Make Red-Braised Eggplant + +Red-braised eggplant is a rich, savory home-style dish that goes great with rice: soft chunks of eggplant soak up the sauce, and bell pepper and tomato make it pleasantly tangy and spicy. Eggplant is rich in dietary fiber and vitamin P, and the fried chunks are fragrant without being greasy. It requires battering, deep-frying and slow braising; there are a few more steps, but beginners can still try it—pay attention to the details and you'll succeed. It takes about 45 minutes from prep to plate. + +Estimated difficulty: ★★★★ + +Estimated calories: 547 kcal + +## Ingredients and Tools + +- Garlic +- Scallion (large Chinese green onion) +- Green chili pepper +- Onion +- Tomato +- Green eggplant +- Salt +- Soy sauce +- Egg +- Flour +- Starch + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people + +Total: + +- Number of green eggplants = portions * 0.7 +- Green chili pepper = portions * 0.5 +- Onion = portions * 0.3 +- Tomato = 1 +- Scallion = half a stalk +- Garlic = 3 cloves +- Egg = 1 +- Flour = number of green eggplants * 150 g +- Starch = flour / 4 g +- Soy sauce = number of eggplants * 7 g (rounded up) + +## Steps + +1. Wash the green eggplants, green chilies, tomato, onion and scallion. +1. Cut the scallion into 5 mm pieces, peel and smash the garlic, cut the tomato into 6 cubic centimeter chunks, and cut the green chili and onion into 5g pieces. +1. Cut the eggplant into diamond-shaped chunks (first cut 2cm-thick slices, then cut the slices into 2cm strips, and finally cut the strips diagonally into chunks...). +1. Put the flour into a bowl and add small amounts of water a little at a time, stirring evenly into a thick batter. +1. Add the starch and 30 g of water and stir evenly. +1. Crack the egg into the bowl, add (flour / 20) g of salt, and stir evenly. +1. Add the eggplant chunks to the batter and stir so every side is coated. +1. Turn on high heat, heat the wok and add 500 ml of oil. When you see a wisp of smoke rising from the oil, turn to low heat and add the eggplant chunks one by one with chopsticks. Once all the eggplant is in, turn to medium heat until the chunks turn golden, then take them out and pour off the oil. +1. Add (portions * 5) g of oil, add the garlic and scallion and stir-fry for 15 seconds, add the green chili and stir-fry for 30 seconds, add the tomato and stir-fry for 30 seconds. +1. Add the fried eggplant chunks and add water to 0.8 times the height of the ingredients in the wok. +1. Add the soy sauce and (portions * 3) g of salt. +1. Wait until the sauce is thick (the liquid level is about 0.2-0.3 times the height of the remaining ingredients), then remove the lid, plate, and turn off the heat. + +## Additional Notes + +In steps 4-6, note: +They must be done in order, or the results will be disastrous...... + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/red-braised-winter-melon.md b/en/dishes/vegetable_dish/red-braised-winter-melon.md new file mode 100644 index 0000000000..13ddf82a58 --- /dev/null +++ b/en/dishes/vegetable_dish/red-braised-winter-melon.md @@ -0,0 +1,53 @@ +# How to Make Red-Braised Winter Melon + +Red-braised winter melon is a glossy, reddish, savory home-style vegetarian dish: soft, tender and full of flavor, a popular Chinese braise. Winter melon is rich in water, dietary fiber and vitamin C; it's considered cooling and good for relieving heat and reducing swelling, and with simple seasonings it's nutritious and easy to digest. This dish is fairly beginner-friendly with clear steps—you just need to get the heat and seasoning right—and takes about 25 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 519 kcal + +## Ingredients and Tools + +* Winter melon +* Cooking oil +* Cooking wine +* Starch +* Light soy sauce +* Dark soy sauce +* Chicken bouillon powder +* Green onion +* Minced ginger +* Oyster sauce + +## Calculation + +Per portion: + +* Winter melon 300 g +* Cooking oil 50 ml +* Cooking wine 2 ml +* Starch 10 g +* Light soy sauce 10 ml +* Dark soy sauce 15 ml +* Chicken bouillon powder 3 g +* Green onion 0.5 stalk +* Minced ginger 1 piece +* Oyster sauce 15 ml + +## Steps + +1. Peel the winter melon and cut into small cubes no more than 2cm per side +2. Heat oil in the wok, add the winter melon, and fry, turning slowly, for 2 minutes until the surface turns golden +3. Take out the winter melon and set aside in a large bowl +4. Using the oil left in the wok, add the minced ginger, light soy sauce and oyster sauce in turn and stir-fry for 15 s +5. Add the winter melon back, stir-fry for 30 s, then add boiling water to cover the melon and boil over high heat for 10 minutes +6. Add the dark soy sauce for color and keep cooking until the winter melon is soft (a chopstick goes in easily) +7. Add the chicken bouillon, cooking wine and green onion and stir-fry for 30 s, then transfer the winter melon to a large bowl +8. Keep the remaining liquid in the wok, add the starch slurry, bring to a boil, and pour the sauce over the winter melon + +![Red-braised winter melon - preview image 1](../../../dishes/vegetable_dish/红烧冬瓜/1.jpeg) +![Red-braised winter melon - preview image 2](../../../dishes/vegetable_dish/红烧冬瓜/2.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/roasted-eggplant.md b/en/dishes/vegetable_dish/roasted-eggplant.md new file mode 100644 index 0000000000..0af65731e8 --- /dev/null +++ b/en/dishes/vegetable_dish/roasted-eggplant.md @@ -0,0 +1,57 @@ +# How to Make Roasted Eggplant + +Roasted eggplant is intensely fragrant, charred outside and tender inside, with the spiciness of cumin and garlic soaking into the soft, silky flesh—an easy way to recreate street barbecue flavor at home. Eggplant is rich in vitamin P and anthocyanins, which help protect the cardiovascular system and act as antioxidants. It requires an oven, but the steps are clear and beginners can finish in about half an hour, making it a great quick dish for family meals. + +Estimated difficulty: ★★★ + +Estimated calories: 145 kcal + +## Ingredients and Tools + +- Eggplant +- Cooking oil +- Soy sauce (light soy sauce) +- Minced garlic +- Chili pepper +- Cumin +- Salt + +## Calculation + +For two people: + +- Eggplant 1 (about 200g) +- Cooking oil 20-30 ml +- Soy sauce 4-6 g +- Bird's eye chili 1 (about 20g) +- Minced garlic 3-4 cloves +- Cumin 1-3 g +- Salt 0.5-2 g + +## Steps + +1. Put the soy sauce, cumin, salt, minced garlic and chopped bird's eye chili in a bowl and mix well. Set aside +2. Wash the eggplant and pat the surface dry with paper towels +3. Prick one side of the eggplant 4-8 times with a fork +4. Coat the entire surface of the eggplant with 15-25ml of cooking oil +5. Set the oven to 200℃ (fan on, high heat) and preheat for 2 minutes +6. Put the eggplant on the middle or upper rack and roast for 12-15 minutes (done when the skin is wrinkled and you can press it in 0.3-0.5cm) +7. Take out the eggplant and cut a slit lengthwise down it with a knife. The slit should be centered, stopping 1-1.5cm from each end +8. Insert a small knife or fork into the slit and cut the inside of the eggplant lengthwise +9. Gently pry the slit open and pour in the sauce prepared in step 1 +10. Put the eggplant back in the oven at 200℃ and roast for 4-7 minutes +11. Take it out and turn off the oven + +## Additional Notes + +The final result is about the same as the roasted eggplant from the barbecue stall downstairs—so good! + +**Caution:** +Water on the surface of the eggplant, not coating it fully with oil, or not pricking it with a fork may cause **the eggplant to burst while roasting** + +**Possible improvement:** +Instead of cutting a slit the first time, you can simply cut the eggplant in half lengthwise, score the flesh, and spread the sauce on + +![Roasted eggplant - preview image 1](../../../dishes/vegetable_dish/烤茄子/烤茄子.jpg) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/salt-and-pepper-corn.md b/en/dishes/vegetable_dish/salt-and-pepper-corn.md new file mode 100644 index 0000000000..8da562fb53 --- /dev/null +++ b/en/dishes/vegetable_dish/salt-and-pepper-corn.md @@ -0,0 +1,52 @@ +# How to Make Salt and Pepper Corn + +A crispy, tender, savory snack with the dry-fragrant texture you often find in Sichuan restaurants, and the natural sweetness of corn when you bite in. Corn provides plenty of carbohydrates and dietary fiber, and sesame seeds add good fats and vitamin E. There are a few more steps but they're simple; it takes a little patience to shake off the water and coat the corn, and it's fairly beginner-friendly. It takes about 30 minutes from thawing to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 693 kcal + +## Ingredients and Tools + +- Corn kernels +- Salt and pepper seasoning (jiaoyan) +- Sesame seeds +- Oil +- Starch +- Two plastic sieve baskets +- Several sheets of paper towel + +## Calculation + +This dish is the same size as a standard order at a Sichuan restaurant + +- Corn kernels (bagged) 350g +- Starch (enough to completely cover the surface of the corn in the pan, 40 - 70g) +- Salt and pepper seasoning 10g +- Sesame seeds 10g + +## Steps + +1. The corn kernels come pre-shelled; just thaw them by soaking in warm water for 15 minutes or boiling for 5 minutes on the stove. +2. Take one basket—call it BoxA—line it with paper towels, and pour in the thawed corn. +3. Shaking shaking shaking! - until the paper towels are completely wet. +4. Take the second basket, BoxB, line it with paper towels, and pour all the corn from BoxA into BoxB. +5. Shaking shaking shaking! - until the paper towels are completely wet. +6. Repeat this several times, until there are no obvious water droplets on the corn but it's still moist. +7. Pour in plenty of starch, enough to completely cover the corn. +8. Shaking shaking shaking! - until the starch coats the corn. +9. Turn on the stove - put on the pan - add oil, covering the bottom of the pan as much as possible but not too much. +10. When the oil is at 8/10 heat, add the starch-coated corn. +11. Fry over medium heat for 30s first without stirring, or the starch will fall off. +12. Toss gently for 3 minutes, then serve. +13. The most important step: sprinkle with 3g of salt and pepper seasoning and the sesame seeds! +14. Your fragrant "salt and pepper corn" is ready + +## Additional Notes + +Don't shell the corn yourself—it's hard on your hands. Just order "pre-shelled corn kernels" from a grocery delivery app; it arrives in 30 minutes, then thaw in warm water. +If thawing in boiling water is slow, boil it! (Don't boil the corn itself—boil it in its package with one corner torn open + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. + +![Salt and pepper corn](../../../dishes/vegetable_dish/椒盐玉米/椒盐玉米.jpeg) diff --git a/en/dishes/vegetable_dish/silky-scrambled-eggs.md b/en/dishes/vegetable_dish/silky-scrambled-eggs.md new file mode 100644 index 0000000000..accdd09737 --- /dev/null +++ b/en/dishes/vegetable_dish/silky-scrambled-eggs.md @@ -0,0 +1,40 @@ +# How to Make Silky Scrambled Eggs + +![Finished silky scrambled eggs](../../../dishes/vegetable_dish/炒滑蛋/炒滑蛋.jpg) + +Silky scrambled eggs (chao huadan) are a classic home-style dish, tender and smooth with a rich egg flavor and a light milky note. Eggs are rich in high-quality protein and various vitamins, nutritious and easily absorbed. It's very approachable; beginners can master it easily, and it takes only about 5 minutes from prep to plate—an ideal choice for refueling quickly when you're busy. + +Estimated difficulty: ★ + +Estimated calories: 391 kcal + +## Ingredients and Tools + +- Eggs (pasteurized eggs are best) +- Milk + +## Calculation + +Per portion: + +- Eggs 4 +- Milk 30ml +- Cooking oil 10ml + +## Steps + +1. Beat the eggs with the milk and 5ml of cooking oil until evenly mixed. Set aside +2. Heat a frying pan on high for about 30s and add 5ml of cooking oil +3. Heat for 30s, turn to low, and add the beaten eggs +4. Leave them in the pan for 5 seconds, then slowly push the egg from the edges toward the center with a spatula +5. Once the eggs are mostly set, turn off the heat and plate + +## Additional Notes + +- Finally, sprinkle with some black pepper or salt to taste. + +References + +- [Sweetheart Kitchen](http://sweetheartkitchen.com/recipes/scrambled-egg/) + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/simple-stir-fried-cauliflower.md b/en/dishes/vegetable_dish/simple-stir-fried-cauliflower.md new file mode 100644 index 0000000000..872f45c3dc --- /dev/null +++ b/en/dishes/vegetable_dish/simple-stir-fried-cauliflower.md @@ -0,0 +1,46 @@ +# How to Make Simple Stir-fried Cauliflower + +A common home-style vegetable dish, crisp and tender. It's rich in vitamin C and dietary fiber. It's quick and simple; beginners can usually finish it in just 15 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 211 kcal + +## Ingredients and Tools + +- Cauliflower +- Garlic +- Salt + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people (as a side dish). + +Per portion: + +- Cauliflower about 300 g (about 1/2 of a medium head) +- Garlic 2-3 cloves +- Salt 3 g +- Cooking oil 15 ml +- Drinking water 50 ml (for stir-frying) + +## Steps + +1. Wash the cauliflower and break or cut it into small florets; slice the thick stems. Set aside. +2. Peel and slice the garlic. Set aside. +3. Bring 1000 ml of drinking water to a boil in a pot over high heat. +4. Add the cauliflower and boil for **2-3 minutes**, until it turns lighter in color and softens slightly. +5. Drain the cauliflower and set aside. +6. Heat the wok, add 15 ml of cooking oil, and heat over high heat. +7. Add the garlic slices and stir-fry quickly until fragrant. +8. Add the blanched cauliflower, turn to medium-high heat, and stir-fry quickly for about **2 minutes** so it heats evenly. +9. Add 3 g of salt and keep stir-frying evenly. +10. Drizzle 50 ml of drinking water around the edge of the wok, cover, and braise for **1 minute** to help the cauliflower cook through and absorb the flavor. +11. Remove the lid, toss quickly, and serve. + +## Additional Notes + +- Blanching the cauliflower in advance shortens the stir-frying time and helps it cook through. +- Adjust the stir-frying time to how soft you like your cauliflower; for crisper cauliflower, cook it for less time. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/smashed-cucumber-salad.md b/en/dishes/vegetable_dish/smashed-cucumber-salad.md new file mode 100644 index 0000000000..d02be7c554 --- /dev/null +++ b/en/dishes/vegetable_dish/smashed-cucumber-salad.md @@ -0,0 +1,46 @@ +# How to Make Smashed Cucumber Salad + +This is a refreshing, appetizing home-style cold dish, crisp and tender with a pleasant tangy aroma. Cucumber is rich in water and vitamins, which help cool you down in summer and are good for the skin. It's very simple and beginner-friendly: just smash, season and marinate for 15 minutes, about 20 minutes in total. + +Estimated difficulty: ★ + +Estimated calories: 107 kcal + +## Ingredients and Tools + +* Cucumber +* Vinegar +* Soy sauce +* Garlic + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +* Cucumber 200 grams * portions +* Vinegar 7.5 ml + 4 ml * portions +* Soy sauce 5 ml + 2.5 ml * portions +* Garlic 3 cloves * portions +* Salt 0.4 grams + 0.2 grams * portions +* Sesame oil 5 ml + 2 ml * portions +* Oyster sauce 5 ml + +## Steps + +1. Smash the cucumber flat with a kitchen knife, then chop into pieces 3 cm long +2. Put the cucumber pieces in a bowl +3. Smash and mince the garlic +4. Add 5 grams of white sugar to the bowl, mix well and marinate for 15 minutes (marinating with sugar tastes better and keeps the cucumber looking good rather than limp) +5. Add the vinegar, soy sauce, salt, oyster sauce and garlic to the bowl in order and mix well +6. Add the sesame oil and mix well + +## Additional Notes + +* Sometimes the ends of a cucumber are bitter; wash, cut them off and check +* Eat right away, or prepare in advance and chill in the refrigerator (not the freezer) before eating +* If refrigerating, wrap tightly in plastic wrap and eat within 8 hours, or the cucumber will over-marinate and lose its crispness +* Peeling the cucumber is recommended for a better texture + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/spinach-and-egg-stir-fry.md b/en/dishes/vegetable_dish/spinach-and-egg-stir-fry.md new file mode 100644 index 0000000000..3716f92d65 --- /dev/null +++ b/en/dishes/vegetable_dish/spinach-and-egg-stir-fry.md @@ -0,0 +1,40 @@ +# How to Make Spinach and Egg Stir-fry + +Spinach and egg stir-fry is a light, refreshing quick home-style dish: tender spinach and fragrant eggs, a popular flavor in both northern and southern China. Spinach is rich in iron, folate and vitamins, and eggs provide high-quality protein and lecithin; together they help nourish the blood and build strength. The whole dish is simple and perfect for cooking beginners, taking only about 15 minutes from prep to plate. + +![Spinach and egg stir-fry - preview image 1](../../../dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.jpg) + +Estimated difficulty: ★★ + +Estimated calories: 350 kcal + +## Ingredients and Tools + +- Spinach +- Eggs +- Cooking oil +- Salt + +## Calculation + +For 1 person: + +- Spinach 350g +- Eggs 2 +- Cooking oil 15ml +- Salt 5g + +## Steps + +1. Trim the roots off the spinach, wash it, put it in a basket, and blanch +2. Crack the eggs into a bowl and beat +3. Heat the wok and add 10ml of oil +4. When the oil is hot, pour in the beaten eggs and stir-fry over medium heat for 15 seconds—first fry it into an omelet, then cut it into small pieces with the spatula +5. Turn off the heat, transfer the egg pieces to a plate, and don't wash the wok +6. Turn the heat back on and add 5ml of oil; when the oil is hot, add the spinach, stir-fry over high heat for 15 seconds, then add the egg pieces back and toss evenly +7. Add 5g of salt and 100ml of drinking water and stir-fry over high heat for 10 seconds +8. Turn off the heat and plate + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/steam-oven-egg-custard.md b/en/dishes/vegetable_dish/steam-oven-egg-custard.md new file mode 100644 index 0000000000..8ca2fa1973 --- /dev/null +++ b/en/dishes/vegetable_dish/steam-oven-egg-custard.md @@ -0,0 +1,49 @@ +# How to Make Steam Oven Egg Custard + +This is a smooth home-style steamed egg custard made quickly in a steam oven; the texture is adjustable—less water makes it springier, more water makes it more tender. It's rich in high-quality protein and various nutrients, and easy to digest and absorb. The difficulty is moderate; beginners can master it with a little care, and it takes only about 15 minutes from prep to serving. + +Estimated difficulty: ★★★ + +Estimated calories: 118 kcal + +## Ingredients and Tools + +- Eggs +- Salt +- Cooking oil +- Light soy sauce (optional) +- Steam oven + +## Calculation + +For 1 person: + +- Egg 1 +- Salt 1g +- Cooking oil 5ml +- Light soy sauce / Weijixian 6ml (optional seasoning) + +## Steps + +1. Crack an egg into a bowl and beat +2. Add 1.0-1.5 times the egg's volume of 60-degree purified water to the bowl and stir well + + - Within the correct range, less water makes it springier and more water makes it more tender + - Note: outside the range, too little water makes it too firm and too much makes it too runny + +3. Add 1g of salt + + - Salt plays an important role in adding base flavor and helping it set + +4. Add 5ml of cooking oil +5. Strain the egg mixture and skim off the foam (optional; without straining, the steamed custard will have bubbles and look less nice) +6. Make sure the steam oven's water supply is filled enough (if unsure, fill the tank) +7. Put the bowl of thoroughly mixed egg into the steam oven +8. Set to **100 degrees Celsius** and steam for **10 minutes** +9. Open the steam oven (note: steam bursts out the moment it opens, so open it slowly) +10. Take it out (you can add light soy sauce for seasoning) +11. Enjoy + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/steamed-egg-custard.md b/en/dishes/vegetable_dish/steamed-egg-custard.md new file mode 100644 index 0000000000..9f1c7d2301 --- /dev/null +++ b/en/dishes/vegetable_dish/steamed-egg-custard.md @@ -0,0 +1,67 @@ +# How to Make Steamed Egg Custard + +![Finished steamed egg custard](../../../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.jpg) + +This is a simple, quick home-style steamed dish: smooth and jelly-like, pleasantly savory, often served for breakfast or as a side dish on tables across China. Eggs provide high-quality protein and lecithin and are easy to digest and absorb. It's very beginner-friendly—just a few simple steps give you a smooth, delicate custard—and takes about 15 minutes in total. + +Estimated difficulty: ★★ + +Estimated calories: 168 kcal + +## Ingredients and Tools + +- Eggs +- Salt +- Sesame oil +- Light soy sauce / Weijixian +- White vinegar (optional) +- Green Sichuan pepper oil (tengjiao oil, optional) + +## Calculation + +For 1 person: + +- Eggs 2 +- Salt 3g +- Sesame oil 2-4ml +- Light soy sauce / Weijixian 8ml +- White vinegar (or cooking wine) 2ml (optional) + +## Steps + +1. Crack two eggs into a bowl and beat +2. Add 3g of salt + + - Salt plays an important role in adding base flavor and helping it set + +3. Add 2ml of white vinegar to remove any eggy smell (optional) + + - Rice vinegar also works, but its color will darken the eggs slightly + - You can also add cooking wine, which also removes the smell without the sourness of vinegar + +4. Add 1-1.5 times the egg's volume of 70-degree purified water to the bowl and stir well + + - With 1 times the water the custard is springier; with 1.5 times it's more tender + +5. Strain the egg mixture and skim off the foam (optional; without straining, the steamed custard will have bubbles and look less nice) +6. Add 300-500ml of water to any pot; when it boils, put in the bowl of egg mixture + + - Cover the bowl with a lid, an upside-down grooved metal plate, or plastic wrap to keep water vapor out; this keeps it from turning honeycombed + +7. Steaming (choose one of two) +1. Steam over **medium heat** for **10 minutes**, then turn off the heat and let it sit covered for another **5 minutes**. +2. Steam over **high heat** for **5 minutes**, keeping the water boiling the whole time, or extend the time. Open the lid every **2 minutes** to release steam; opening too late tends to make the custard honeycombed, while opening too early or too often means it needs to steam longer. +8. How to tell it's done? + + - Shake the bowl: when the custard is no longer liquid and wobbles like jelly, it's ready. + +9. Take it out +10. Add sesame oil and light soy sauce and enjoy + + - You can also use green Sichuan pepper oil instead of sesame oil for a tingling kick + +## Additional Notes + +The above is the basic steamed egg method; you can build on it by adding ingredients like ham sausage, minced meat or dried tiny shrimp to enrich the custard. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/steamed-pumpkin.md b/en/dishes/vegetable_dish/steamed-pumpkin.md new file mode 100644 index 0000000000..0ce3fb25e8 --- /dev/null +++ b/en/dishes/vegetable_dish/steamed-pumpkin.md @@ -0,0 +1,39 @@ +# How to Make Steamed Pumpkin + +A home-style steamed dish that keeps the pumpkin's natural flavor, preserving as much of its natural sweetness and nutrition as possible: soft, smooth and sweet, good as either a dessert or a staple. Pumpkin is rich in β-carotene and dietary fiber, good for eyesight and digestion. It's extremely simple—beginners can do it easily—and takes only 15-20 minutes from cutting to serving. + +Estimated difficulty: ★ + +Estimated calories: 80 kcal + +## Ingredients and Tools + +- Pumpkin +- Steamer + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1-2 people. + +Per portion: + +- Pumpkin 300 g +- Drinking water 1000 ml (for the steamer) + +## Steps + +1. Wash the outside of the pumpkin and remove the pulp and seeds. +2. Cut the pumpkin into slices about 2 cm thick and set aside. +3. Add 1000 ml of drinking water to the steamer pot. +4. Arrange the pumpkin slices evenly on a plate. +5. When the water in the steamer boils, put the plate of pumpkin in. +6. Cover and steam over high heat for **15-20 minutes**, until the pumpkin is soft and a chopstick goes through easily. +7. Turn off the heat and carefully take out the plate. + +## Additional Notes + +- Different varieties of pumpkin vary in sweetness and texture. Older pumpkins are usually sweeter and more floury. +- Pumpkin skin is nutritious; if you like, you can steam it with the skin on, but wash it thoroughly. +- Steaming time depends on the size and thickness of the pieces and the variety of pumpkin. Testing with a chopstick is a good way to check doneness. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/stir-fried-bok-choy.md b/en/dishes/vegetable_dish/stir-fried-bok-choy.md new file mode 100644 index 0000000000..5e82edbf14 --- /dev/null +++ b/en/dishes/vegetable_dish/stir-fried-bok-choy.md @@ -0,0 +1,41 @@ +# How to Make Stir-fried Bok Choy + +This is a refreshing home-style vegetable dish, crisp and tender, savory with a sweet finish. Bok choy is rich in vitamins and dietary fiber, which help digestion. It's very simple—even complete beginners can handle it—and takes only about 10 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 152 kcal + +## Ingredients and Tools + +- Bok choy (qingcai) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person. + +Total: + +- Bok choy 100g * portions +- Garlic 2 cloves * portions +- Cooking oil 10-15ml (just enough to cover the bottom of the wok) +- Salt 2g * portions +- Drinking water 70ml * portions +- White sugar 5g * portions + +## Steps + +1. Break the bok choy into small pieces, rinse with water, and set aside. +2. Mince the garlic and set aside +3. Heat the wok over medium or high heat, then add 10-15ml of cooking oil. Wait another 30 seconds for the oil to heat up. +4. Add the bok choy and stir-fry until it softens (about 1 minute). +5. Add the minced garlic +6. Pour in the calculated water—it should fully moisten or nearly cover the bok choy—add the salt (2g * portions), and keep stir-frying for about 1 minute. +7. Finally add the sugar, cover, and heat over low heat for 2 minutes. +8. Plate. + +## Additional Notes + +Adding sugar makes the bok choy greener. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/stir-fried-diced-lotus-root.md b/en/dishes/vegetable_dish/stir-fried-diced-lotus-root.md new file mode 100644 index 0000000000..e55fff1c5a --- /dev/null +++ b/en/dishes/vegetable_dish/stir-fried-diced-lotus-root.md @@ -0,0 +1,50 @@ +# How to Make Stir-fried Diced Lotus Root + +Stir-fried diced lotus root is a quick home-style vegetable dish: crisp, tender lotus root cubes, savory with a slight heat, very good with rice. Lotus root is rich in dietary fiber and vitamins and is said to cool and moisten. It's simple; as long as you pay attention to blanching and seasoning, kitchen beginners can make it easily. It's on the table in about 20 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 214 kcal + +## Ingredients and Tools + +- Scallion (large, Chinese leek-type) +- Bird's eye chili +- Lotus root +- Light soy sauce +- Dark soy sauce +- Oyster sauce +- Oil + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 2 people. + +Per portion: + +- Scallion 1 section +- Bird's eye chili 1-2 (depending on how spicy you like it) +- Lotus root 1 section +- Light soy sauce 30 ml +- Dark soy sauce 15 ml +- Oyster sauce 15 ml +- Cooking oil 10-15ml + +## Steps + +1. Cut the scallion and bird's eye chili into small pieces and set aside +2. Peel the lotus root, cut into pieces no larger than 3cm, and put them in water (to prevent oxidation and darkening) +3. Put 500ml of cold water in the wok and bring to a boil +4. Add the lotus root to the boiling water, blanch for 2 minutes, then take out onto a plate +5. Pour out the water, heat the wok until dry, and add 10-15 ml of cooking oil +6. When the oil is hot, add the scallion and bird's eye chili and fry until fragrant +7. Add the prepared lotus root and stir-fry over high heat +8. Add the light soy sauce, dark soy sauce and oyster sauce +9. Stir-fry for 2 minutes and serve + +## Additional Notes + +- Choose lotus root with yellowish-brown skin and thick, white flesh. If it's dark or has an off smell, don't eat it. +- Try not to use iron cookware, which makes lotus root turn dark + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/stir-fried-eggplant.md b/en/dishes/vegetable_dish/stir-fried-eggplant.md new file mode 100644 index 0000000000..c4c6dae177 --- /dev/null +++ b/en/dishes/vegetable_dish/stir-fried-eggplant.md @@ -0,0 +1,64 @@ +# How to Make Stir-fried Eggplant + +This home-style stir-fried eggplant is soft, tender and full of flavor with a rich soy aroma, and star anise makes it even more flavorful. Eggplant is rich in dietary fiber, vitamin P and potassium, which help protect the cardiovascular system. It's simple and beginner-friendly, stir-fried over high heat the whole way, and takes about twenty minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 610 kcal + +## Ingredients and Tools + +- Eggplant +- Star anise (optional) +- Dried small shrimp (optional) +- Green onion (optional) +- Minced pork (optional) +- Soy sauce +- Sugar (optional) +- Vinegar (optional) +- Rapeseed oil or peanut oil + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1-2 people. + +Total: + +- Number of eggplants = portions * 1.8 +- Star anise = portions * 1 +- Dried small shrimp = portions * half an adult handful +- Green onion = portions * 2 stalks +- Minced pork = portions * 50 g +- Soy sauce = portions * 40 ml +- Sugar = portions * 5 g +- Vinegar = portions * 10 ml + +> Note: the amounts of oil and soy sauce are also described in the steps; cross-reference them to decide how much to add + +## Steps + +1. Wash the eggplant and cut it into two pieces (lengthwise). Cut each piece into diamond-shaped chunks and put them in a bowl, ready to go. +2. Wash the green onion, chop it, and leave it on the board, ready to go. +3. Cut the star anise and leave it on the board, ready to go. +4. If adding minced pork, first stir-fry it in 10 ml of oil (15 ml if it's pure lean) over medium heat until it changes color (about 1 minute), then take it out and set aside. +5. Turn on the heat and heat the wok until there's no water left in it. +6. Pour cooking oil into the wok, twice as deep as needed to cover the bottom (more oil is fine, but never too little). +7. When the oil is about 60% hot, add the star anise, dried shrimp and green onion (the optional ingredients). +8. If you don't have the optional ingredients like star anise, heat the oil to 90% hot. +9. When the oil is 90% hot, pour the eggplant from the bowl into the wok and stir-fry with the spatula. +10. After stir-frying for about 40 seconds, hold the spatula level just above the wok and pour the soy sauce onto it. About 2.5 spatula-fuls per person (you can add less soy sauce but not more—it'll be too salty). +11. When the eggplant is half soft (after about 1 minute), add the pre-cooked minced pork and stir quickly to combine. +12. If you plan to add sugar and vinegar, add them now. +13. Keep stir-frying. +14. When all the eggplant has changed color and softened, take it out. + +## Additional Notes + +- Because of the soy sauce, this dish doesn't need salt. Taste before serving; if it's not salty enough, add a tiny bit of salt, and use more soy sauce next time +- If you added dried shrimp, you can reduce the soy sauce accordingly. +- Use high heat throughout. +- Important! Never add water, or it will become boiled eggplant with a poor texture. So more oil is fine, but never too little. +- If your home stove stops getting noticeably hotter after the oil reaches 70%, just go to the next step; no need to insist on 90%. +- Add the sugar and vinegar at the very end, stir-fry for 20 seconds and serve; don't add the vinegar too early, or the sourness evaporates. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/stir-fried-long-beans.md b/en/dishes/vegetable_dish/stir-fried-long-beans.md new file mode 100644 index 0000000000..8a4598f499 --- /dev/null +++ b/en/dishes/vegetable_dish/stir-fried-long-beans.md @@ -0,0 +1,50 @@ +# How to Make Stir-fried Long Beans + +This is a home-style stir-fry with a rich soy flavor: the long beans (doujiao) are tender and well-seasoned, savory, spicy and great with rice. They're rich in dietary fiber and various vitamins, which help digestion. It's simple and beginners can handle it easily, taking about 20 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 107 kcal + +## Ingredients and Tools + +- Long beans +- Bird's eye chili +- Green onion +- Garlic +- Light soy sauce +- Dark soy sauce +- Oyster sauce +- Salt + +## Calculation + +Note: because ingredients vary individually, this recipe serves 2 + +- Long beans 250g +- Bird's eye chili 2 +- Green onion 3 rings +- Garlic 2 cloves +- Light soy sauce 6ml +- Dark soy sauce 2ml +- Oyster sauce 6ml +- Salt 6g + +## Steps + +1. Chop the green onion and mince the garlic. Set aside. +2. Mix the light soy sauce, dark soy sauce, oyster sauce and salt into a sauce. Set aside. +3. Cut the bird's eye chilies into rings. Set aside. +4. Remove the strings from the long beans and cut diagonally at 45° into *4-10cm* pieces. Set aside. +5. Heat oil in the wok (10ml - 15ml); once it smokes, add the green onion and chili and stir-fry until fragrant; +6. Add the long beans and stir-fry for *30s*, +7. Add the sauce and stir-fry over high heat for *2 minutes* +8. Pour in 150ml of water +9. Turn to medium-low heat, cover and braise for 8-10 minutes +10. Add the minced garlic and serve. + +## Additional Notes + +- Cutting the long beans takes some knife skill; if you're not comfortable, use scissors + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/stir-fried-steamed-potato-and-carrot-shreds.md b/en/dishes/vegetable_dish/stir-fried-steamed-potato-and-carrot-shreds.md new file mode 100644 index 0000000000..d8a4c345b6 --- /dev/null +++ b/en/dishes/vegetable_dish/stir-fried-steamed-potato-and-carrot-shreds.md @@ -0,0 +1,46 @@ +# How to Make Stir-fried Steamed Potato and Carrot Shreds + +This stir-fried potato and carrot "zhengcai" uses a "steam first, then stir-fry" method; the finished shreds are separate, soft and savory. Potatoes and carrots are rich in potassium and β-carotene for balanced nutrition. The whole process is quick and simple, very easy for beginners, taking only 20 minutes from prep to plate. + +Estimated difficulty: ★ + +Estimated calories: 610 kcal + +## Ingredients and Tools + +- Potatoes +- Carrot +- Green onion +- Garlic cloves +- Salt +- Li Dachu brand stir-fry seasoning +- Li Dachu brand meat-flavor seasoning +- MSG +- Dried chili pepper + +## Calculation + +Per portion: + +- Potatoes 320 grams +- Carrot 200 grams +- Green onion 20g +- Garlic 3 cloves +- Salt 1/2 teaspoon +- Li Dachu brand stir-fry seasoning 1/2 teaspoon +- Li Dachu brand meat-flavor seasoning 1/2 teaspoon +- MSG 1/4 teaspoon +- Dried chili pepper half + +## Steps + +1. Cut the carrot and potatoes into fine shreds (you can use a grater) +2. Coat the carrot and potato shreds in flour (the carrot shreds should look like little sausages, the potato shreds like noodles—separate strands that fall apart loosely when picked up by a dry hand without sticking) +3. Steam the **loosened and mixed** potato and carrot shreds for **5** minutes in an electric steamer / for **5** minutes on high heat after the steamer starts steaming +4. **Note: don't cover the lid right away; leave it uncovered at first, and once the steam starts rising, cover it (to prevent sticking)** +5. Turn on high heat, add oil, after 15 seconds add the green onion and stir-fry until fragrant / stir-fry for 40 seconds, then add the mixed potato and carrot shreds and stir-fry +6. After 20 seconds, add the Li Dachu stir-fry seasoning, then the Li Dachu meat-flavor seasoning, then the salt, then the MSG; after a moment, serve and turn off the heat + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/sugared-tomatoes.md b/en/dishes/vegetable_dish/sugared-tomatoes.md new file mode 100644 index 0000000000..d3d1bf9e0d --- /dev/null +++ b/en/dishes/vegetable_dish/sugared-tomatoes.md @@ -0,0 +1,41 @@ +# How to Make Sugared Tomatoes + +![Sugared tomatoes - preview image 1](../../../dishes/vegetable_dish/糖拌西红柿/火山飘雪.jpg) + +This is a home-style cold dish perfect for summer: sweet, tangy and refreshing, and easy to make. Tomatoes are rich in vitamin C, stimulate the appetite and cut through richness. Beginners can make it easily; the whole process (including chilling) takes about 15 minutes. + +Estimated difficulty: ★★ + +Estimated calories: 104 kcal + +## Ingredients and Tools + +- Tomatoes +- White sugar +- Refrigerator + +## Calculation + +One portion is just enough for 2 people. + +Per portion: + +- Tomatoes 2 (about 100g each, 200g in total) +- White sugar 20g + +## Steps + +1. Score an asterisk (*) shape into the tomato skin with a knife +2. Stick a chopstick into the stem end of the tomato and turn it over a gas flame for 10 seconds (or pour boiling water over it for 30 seconds), until the skin curls at the edges +3. Strip the tomatoes completely of their skins +4. Cut each tomato into eight pieces (cutting along the segments keeps more juice), remove the stem end, and set aside +5. Once everything is cut, arrange an even layer of tomato on a plate +6. Sprinkle with sugar, and repeat the previous step until all the tomatoes are used +7. Chill in the refrigerator for 10 minutes +8. Your plate of sugared tomatoes is ready: nutritious, delicious, sweet, tangy and refreshing—cooling and light on a summer day + +## Additional Notes + +Please be careful with knives during preparation. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/three-mushrooms-in-oyster-sauce.md b/en/dishes/vegetable_dish/three-mushrooms-in-oyster-sauce.md new file mode 100644 index 0000000000..1497f44c8f --- /dev/null +++ b/en/dishes/vegetable_dish/three-mushrooms-in-oyster-sauce.md @@ -0,0 +1,66 @@ +# How to Make Three Mushrooms in Oyster Sauce + +Three mushrooms in oyster sauce is a savory, silky quick home-style dish: the mushrooms soak up the oyster sauce and are smooth and chewy, with a slight heat—fresh and not greasy. It's rich in plant protein, dietary fiber and various vitamins, and broccoli rounds out the nutrition. It's simple, beginners can master it easily, and it takes only about 15 minutes from prep to plate. + +Estimated difficulty: ★★★ + +Estimated calories: 222 kcal + +## Ingredients and Tools + +* Shiitake mushrooms +* Brown beech mushrooms (shimeji) +* White beech mushrooms +* Bird's eye chili +* Bell pepper +* Cooking oil +* Salt +* Cooking wine +* Starch +* Light soy sauce +* Chicken bouillon powder +* Green onion +* Minced ginger +* Oyster sauce +* Broccoli + +## Calculation + +Per portion: + +* Fresh shiitake mushrooms 2 +* Brown beech mushrooms 30 g +* White beech mushrooms 30 g +* Bird's eye chili 1 +* Bell pepper 0.5 +* Cooking oil 10 ml +* Salt 5 g +* Cooking wine 2 ml +* Starch 10 g +* Light soy sauce 10 ml +* Chicken bouillon powder 3 g +* Green onion 0.5 stalk +* Minced ginger 1 piece +* Oyster sauce 5 ml +* Boiling water 350 ml +* Broccoli 100 g + +## Steps + +1. Remove the dirt from the base of the brown and white beech mushrooms and break them apart +2. Slice the shiitake mushrooms (0.5-1 cm thick; thicker slices are chewier than thin ones) +3. Pour the starch into a small bowl, add 50ml of water, and stir until dissolved with no lumps (a starch slurry). Set aside +4. Bring water to a boil, add the broccoli, boil for 3 minutes, and put it in a bowl. Set aside +5. Wash the pot and boil water again, add 5 g of salt, add the brown beech, white beech and shiitake mushrooms, and boil for 1 minute +6. After 1 minute, take them out and drain +7. Heat oil in the wok; when the oil starts forming small bubbles, add the minced ginger, bird's eye chili and bell pepper and stir-fry for 30 S +8. Add the mushrooms, then the light soy sauce, oyster sauce and chicken bouillon in turn; toss evenly, then pour in the starch slurry +9. Cook over medium heat until the sauce reduces, add the cooking wine and chopped green onion, and serve +10. Arrange the broccoli around it + +![Three mushrooms in oyster sauce - preview image 1](../../../dishes/vegetable_dish/蚝油三鲜菇/1.jpeg) +![Three mushrooms in oyster sauce - preview image 2](../../../dishes/vegetable_dish/蚝油三鲜菇/2.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/tiger-skin-green-peppers.md b/en/dishes/vegetable_dish/tiger-skin-green-peppers.md new file mode 100644 index 0000000000..f5956989cc --- /dev/null +++ b/en/dishes/vegetable_dish/tiger-skin-green-peppers.md @@ -0,0 +1,47 @@ +# How to Make Tiger-Skin Green Peppers + +Tiger-skin green peppers (hupi qingjiao) are a home-style dish: the skin is slightly charred and wrinkled, the texture soft with a little crunch, savory with a sweet-and-sour note—very appetizing and great with rice. Green peppers are rich in vitamin C and dietary fiber, which help strengthen immunity and aid digestion. The process is simple—you just need to master pressing the peppers and controlling the heat—so it's fairly beginner-friendly, usually taking about 15 minutes. + +Estimated difficulty: ★★★ + +Estimated calories: 341 kcal + +## Ingredients and Tools + +- Green peppers +- Garlic +- White sugar (the soul of the dish) +- Vinegar +- Light soy sauce +- Salt +- A mortar or fairly deep bowl + +## Calculation + +Per portion: + +- Green peppers 5, ideally 10-15cm long +- Garlic 2-3 cloves +- Oil 20ml +- White sugar 15g +- Light soy sauce 15ml +- Black vinegar 15ml +- Salt 4g + +## Steps + +1. Remove the stems from the green peppers and rinse under the tap. +2. Cut the peppers into long strips, about 3-4 strips per pepper lengthwise. +3. Peel and mince the garlic to about 2mm x 2mm x 2mm. +4. `Seasoning 1`: pour 20ml of oil into a small bowl and add the minced garlic. +5. `Seasoning 2`: put the sugar, light soy sauce, vinegar and salt into the mortar (bowl) or similar container and stir. +6. Pour `Seasoning 1` into the wok, turn on the heat, and when it's 50% hot add the peppers. Don't stack the pepper strips; lay them in the wok individually. +7. Keep pressing the peppers with the spatula, flipping them at the right time. +8. Stir-fry for about 2 minutes; when the pepper skins wrinkle, pour in `Seasoning 2`. +9. Turn up the heat, stir-fry for another 30s, and plate. + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. + +![Tiger-skin green peppers](../../../dishes/vegetable_dish/虎皮青椒/虎皮青椒.jpg) diff --git a/en/dishes/vegetable_dish/tomato-and-egg-stir-fry.md b/en/dishes/vegetable_dish/tomato-and-egg-stir-fry.md new file mode 100644 index 0000000000..932bf7c44f --- /dev/null +++ b/en/dishes/vegetable_dish/tomato-and-egg-stir-fry.md @@ -0,0 +1,67 @@ +# How to Make Tomato and Egg Stir-fry + +A sweet, tangy and appetizing home-style dish: tender eggs wrapped in soft, juicy tomatoes—a classic taste of Chinese home cooking. Eggs provide high-quality protein, and tomatoes are rich in vitamin C and lycopene, for balanced, easily absorbed nutrition. The steps are simple and the ingredients easy to find, making it ideal for kitchen beginners; it takes only about 15 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 252 kcal + +## Ingredients and Tools + +* Tomatoes +* Eggs +* Cooking oil +* Salt +* Sugar (optional) +* Chopped green onion (optional) + +## Calculation + +Before cooking, decide how many portions to make. One portion is just enough for 1 person + +Total: + +* Tomatoes = 1 (about 180g) * portions +* Eggs = 1.5 * portions, rounded up +* Cooking oil = 4ml * number of eggs +* Salt = 1.5-2g * portions +* Sugar = 0-2g * portions +* Chopped green onion = 0-10g * portions + +## Steps + +1. Wash the tomatoes +2. Optional: peel the tomatoes + + - Scald the skin with boiling water, then put the tomatoes into cold water and peel off the skin + +3. Remove the tomato stems and cut into pieces no more than 4cm per side; these are the `tomato pieces` +4. Crack the eggs into a bowl, add `1g * portions` of salt, and beat well; this is the `beaten egg` + + - Consider adding 1ml of vinegar to the eggs; this removes any eggy smell and makes them fluffier + +5. Heat the wok and add the cooking oil +6. When the oil is hot, pour in the `beaten egg`. Stir-fry until the eggs set and turn slightly golden; this is the `half-cooked egg` +7. Turn off the heat. Transfer the `half-cooked egg` to a plate, then turn the heat back on + + - Note: don't wash the wok + +8. Add the `tomato pieces`, pressing and stir-frying with the spatula for 20 seconds, or until the tomatoes are soft +9. Add the `half-cooked egg` back to the wok and toss evenly + + - Consider adding 10ml of ketchup and 50ml of water for more sauce + - You can also add other cooked meats and ingredients + +10. Add the remaining salt, sugar (optional, if you prefer a sweeter version) and chopped green onion (optional), and toss evenly +11. Turn off the heat and plate + +## Additional Notes + +This dish has many versions depending on taste preferences, including but not limited to: + +* Quick method: + - Add the `tomato pieces` directly to the wok with the `half-cooked egg` and stir-fry them together until the tomatoes are soft + - Continue with step 10 +* Replace "add salt" with "add two drops of light soy sauce" + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/tomato-tofu-soup.md b/en/dishes/vegetable_dish/tomato-tofu-soup.md new file mode 100644 index 0000000000..f804592a4b --- /dev/null +++ b/en/dishes/vegetable_dish/tomato-tofu-soup.md @@ -0,0 +1,49 @@ +# How to Make Tomato Tofu Soup + +A light, savory home-style thick soup (tanggeng): sweet, tangy and appetizing, with a smooth texture. Tomatoes are rich in vitamin C and lycopene, and with eggs and tofu it provides high-quality protein for balanced, easily absorbed nutrition. It's simple—just cutting, stir-frying and boiling—so beginners can master it easily, taking about 15 minutes from prep to serving. + +Estimated difficulty: ★★ + +Estimated calories: 242 kcal + +## Ingredients and Tools + +* Tomato +* Egg +* Tofu +* Cooking oil +* Salt +* Starch +* Chicken bouillon powder +* Green onion +* Ginger +* Boiling water + +## Calculation + +Per portion: + +* Tomato 1 +* Egg 1 +* Tofu 100 g +* Cooking oil 5 ml +* Salt 2 g +* Starch 5 g +* Chicken bouillon powder 2 g +* Green onion 0.5 stalk +* Ginger 1 slice +* Boiling water 350 ml + +## Steps + +1. Dice the tomato small, crack the egg into a bowl and beat, and cut the tofu into cubes. Set aside +2. Heat oil in the wok, add the ginger slice, after 5 S add the tomato and stir-fry for 30 S +3. Add the boiling water to the wok and bring to a boil; after 60 S pour in the beaten egg and the tofu +4. When the soup returns to a boil, add the starch slurry and stir 2 times in one direction +5. Add the chicken bouillon, salt and green onion, and serve after 30 S + +![Tomato tofu soup - preview image 1](../../../dishes/vegetable_dish/西红柿豆腐汤羹/1.jpeg) + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/water-oil-braised-greens.md b/en/dishes/vegetable_dish/water-oil-braised-greens.md new file mode 100644 index 0000000000..9266dd5952 --- /dev/null +++ b/en/dishes/vegetable_dish/water-oil-braised-greens.md @@ -0,0 +1,38 @@ +# How to Make Water-Oil Braised Greens + +Water-oil braised greens are a simple, quick home-style side: boiling water with a few drops of oil and seasoning makes leafy greens tender and glossy, fresh with a light oil aroma. This method helps improve absorption of fat-soluble vitamins, making the greens more nutritious than eating them raw. It's easy and very beginner-friendly, usually taking only 10 minutes from washing to serving. + +Estimated difficulty: ★★ + +Estimated calories: 92 kcal + +## Ingredients and Tools + +* Cooking oil +* Salt +* Oyster sauce (optional) +* Leafy green vegetables + +## Calculation + +Leafy greens contain a lot of water and may look very bulky while you prep them. They shrink quickly once heated. + +* Leafy greens: 300g ~ 500g + +## Steps + +1. Wash the vegetables +2. Add 150ml of water to the pot and bring to a boil. (The water doesn't need to fully cover the vegetables) +3. Add 3g of salt +4. (Optional) Add 3ml of oyster sauce +5. Add 2ml of cooking oil +6. Add the vegetables, toss once, then cover and braise for 1 minute +7. Plate + +## Additional Notes + +* If you're not sure about the saltiness, add less salt at first and taste before serving, adjusting as needed +* You can use chicken stock or bone broth instead of water for better flavor +* Don't braise for too long + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/wood-ear-mushroom-salad.md b/en/dishes/vegetable_dish/wood-ear-mushroom-salad.md new file mode 100644 index 0000000000..6a5bd3d420 --- /dev/null +++ b/en/dishes/vegetable_dish/wood-ear-mushroom-salad.md @@ -0,0 +1,60 @@ +# How to Make Wood Ear Mushroom Salad + +Wood ear mushroom salad: since the supplies handed out included a lot of dried goods, and wood ear mushrooms are a fairly healthy food, this is a good way to use them. The cold-dressed method is also relatively simple. + +Estimated difficulty: ★★ + +Estimated calories: 129 kcal + +## Ingredients and Tools + +* Dried wood ear mushrooms (fresh/rehydrated ones also work, but they must not have been soaked long ago—they must be fresh) +* Garlic cloves +* White sugar +* Bird's eye chili +* Salt +* Sesame oil +* Light soy sauce +* Vinegar +* Wasabi (optional) + +## Calculation + +Per portion (1 person): + +* Dried wood ear: 20g / fresh wood ear: 120g +* Garlic: 2-3 cloves +* Bird's eye chili: 2 +* Salt: 2 g +* Sugar: 5-10g (to taste) +* Light soy sauce: 15ml +* Vinegar: 15ml +* Sesame oil: 5ml +* Wasabi: (about 2cm) + +## Steps + +1. Rehydrate the dried wood ear in about 400ml of water for about 45 minutes. (Skip this step if using fresh wood ear) +2. Remove the tough root ends from the rehydrated wood ear (see images 4, 5, 6) and rinse thoroughly. +3. Bring a pot of water to a boil, add the wood ear, and boil on high heat for 1.5-2 minutes. +4. Mince the garlic and bird's eye chilies and put them in a bowl (medium to large), then add the salt, sugar, light soy sauce, vinegar, sesame oil and wasabi in the amounts above. +5. Drain the wood ear and add it to the bowl from the previous step. +6. Mix thoroughly and plate. + +![Dried wood ear](../../../dishes/vegetable_dish/凉拌木耳/1.jpg) +![Wood ear](../../../dishes/vegetable_dish/凉拌木耳/2.jpg) +![After rehydrating](../../../dishes/vegetable_dish/凉拌木耳/3.jpg) +![Wood ear root](../../../dishes/vegetable_dish/凉拌木耳/4.jpg) +![Wood ear root](../../../dishes/vegetable_dish/凉拌木耳/5.jpg) +![Trimmed part](../../../dishes/vegetable_dish/凉拌木耳/6.jpg) +![Boil for 1.5-2 minutes](../../../dishes/vegetable_dish/凉拌木耳/7.jpg) +![Garlic and chilies](../../../dishes/vegetable_dish/凉拌木耳/8.jpg) +![Seasonings mixed in](../../../dishes/vegetable_dish/凉拌木耳/9.jpg) +![Wood ear mushroom salad - preview image 10](../../../dishes/vegetable_dish/凉拌木耳/10.jpg) + +## Additional Notes + +* Adjust the seasonings to taste; if you don't like wasabi, leave it out. +* It tastes even better after the wood ear cools and absorbs the flavor, about 15 minutes. + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/zucchini-and-egg-stir-fry.md b/en/dishes/vegetable_dish/zucchini-and-egg-stir-fry.md new file mode 100644 index 0000000000..39e6155735 --- /dev/null +++ b/en/dishes/vegetable_dish/zucchini-and-egg-stir-fry.md @@ -0,0 +1,43 @@ +# How to Make Zucchini and Egg Stir-fry + +![Zucchini and egg stir-fry](../../../dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.jpeg) + +Zucchini and egg stir-fry is a light, tasty quick home-style dish: tender, juicy zucchini and fluffy, fragrant eggs, with tomato adding a sweet-and-sour note—great with rice. Eggs provide high-quality protein and lecithin, and zucchini contains plenty of vitamin C and dietary fiber, for a balanced combination. It's simple and very beginner-friendly; most beginners can finish it in just 15 minutes from prep to plate. + +Estimated difficulty: ★★ + +Estimated calories: 224 kcal + +## Ingredients and Tools + +- Zucchini +- Eggs +- Tomato (optional) +- Salt +- Cooking oil + +## Calculation + +For 2 people: + +- Zucchini 500g +- Tomato 100g +- Eggs 3 +- Cooking oil 10-20ml +- Salt 6g + +## Steps + +1. Wash the tomato, cut into small pieces, and set aside +2. Wash the zucchini, cut into diamond shapes about 4cm per side, and set aside +3. Crack three eggs into a bowl, beat well, and set aside +4. Heat the wok and add 5ml - 10ml of cooking oil +5. Pour in the eggs and keep stir-frying until set; break them into small pieces with the spatula, transfer to a bowl, and set aside +6. Add 5ml - 10ml of cooking oil to the wok, add the tomato, and stir-fry until soft +7. Add the zucchini and toss evenly, add 6g of salt, turn the heat down and **wait 4 - 5 minutes** +8. Add the eggs back and stir-fry over medium heat for 15 seconds +9. Turn off the heat and plate + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/tips/advanced/making-caramel-color.md b/en/tips/advanced/making-caramel-color.md new file mode 100644 index 0000000000..9f7b62c104 --- /dev/null +++ b/en/tips/advanced/making-caramel-color.md @@ -0,0 +1,48 @@ +# Making Caramel Color + +Principle: sugar melts at high temperature, and takes on different properties depending on how long it is heated. + +Example: making 200ml of caramel color + +## Water Method + +1. Use a pan **with a curved bottom**, or one whose **flat bottom takes up less than 1/3 of its area** +2. Add 8g of rock sugar, granulated sugar or soft white sugar to the pan. Rock sugar is best. If you want the caramel color to taste noticeably sweeter, add about 2g more +3. Add 50ml of 70°C hot water to the pan +4. Put the pan on the stove +5. If using a gas stove, turn the heat from high down to the lowest setting so that the flame doesn't extend beyond the area of the water surface. If using an induction cooker, set it to the lowest power and be ready to switch it off at any time +6. Keep stirring the sugar-water mixture with a spatula. If using rock sugar, you can tap it gently with the back or edge of the spatula to crush it and speed up melting. If during this process the sugar starts to change color before it has fully melted, add more hot water to bring it back up to 50ml +7. Once all the sugar has melted, the mixture becomes thick and its color is clear to whitish, like mica. Keep stirring at this point +8. Keep stirring; the mixture gradually turns white +9. Keep stirring; the mixture starts to show a light brown color +10. Keep stirring; the brown color becomes very obvious +11. Keep stirring; the mixture is brown and fine, dense bubbles appear +12. Keep stirring; the mixture is brown with fine, dense bubbles, and larger bubbles appear among the small ones +13. Add 150ml of 70°C hot water to the pan. The liquid in the pan is now a deep reddish brown, clear and transparent, with a light caramel aroma +14. Pour into a bowl. You now have 200ml of caramel color + +> [!Note] +> Note on step 13: +>Do not use cold water instead of 70°C hot water, because the low temperature will make the sugar solidify and stick to the pan + +## Oil Method (Recommended) + +1. Same as the water method +2. Same as the water method +3. Add 10ml of room-temperature cooking oil to the pan +4. Same as the water method, except the sugar-water mixture becomes a sugar-oil mixture, and at the end add 190ml of hot water. The rest is the same + +## Syrup Stages and Their Uses + +|Stage|How to make|Use (example)| +|:--:|:--:|:--:| +|Syrup not fully melted|Water (oil) method step 8|Frosted hawthorn| +|Fully melted syrup|Water (oil) method step 9|Candied hawthorn skewers (tanghulu)| +|Caramel|Water (oil) method step 11, then let cool naturally|Caramel| +|Caramel color|Water (oil) method step 13|Caramel color| + +* When using caramel color to cook small pieces of food such as red-braised pork, you can add the ingredients directly before step 13 and stir-fry quickly until there is no obvious liquid pooled on the bottom of the pan, then add water. This colors the food faster + +## Additional Notes + +If you follow this guide and find problems or possible improvements to the process, please open an Issue or Pull request. diff --git a/en/tips/advanced/oil-temperature-guide-and-conversion-table.md b/en/tips/advanced/oil-temperature-guide-and-conversion-table.md new file mode 100644 index 0000000000..01d8947090 --- /dev/null +++ b/en/tips/advanced/oil-temperature-guide-and-conversion-table.md @@ -0,0 +1,35 @@ +# Oil Temperature Guide and Conversion Table + +* Oil at 120°C-140°C: suitable for soft-frying[^1] and velvet stir-frying[^2]. Put a chopstick into the oil: almost no bubbles form around it, no blue smoke, no sound, and the oil is calm. +* Oil at 150°C-160°C: the best cooking temperature. Put a chopstick into the oil: a few oil bubbles appear around it, there is slight blue smoke, and the oil rolls from the edges toward the center. +* Oil at 160°C-180°C: suitable for browning and crisp-frying. Put a chopstick into the oil: lots of blue smoke rises, while the surface of the oil is actually fairly calm. +* (Note) It is best to buy an infrared thermometer for oil. Be careful when using a probe thermometer. + +> In Chinese online video tutorials, oil temperature is often described as "n-tenths hot" (几成油温), relative to "ten-tenths", which is 300°C. +> That is, the temperature at n-tenths is T_n = 30n [degree Celsius] +> Temperature conversion formulas: +> C = 5/9 *(F - 32) +> or +> F = 9/5*C + 32 + +## Oil Temperature Reference Table + +Tabulated from the description above. The tolerances are not professional data. + +| Celsius °C | Common name | Fahrenheit °F | +| :----: | :----: | :----: | +| -18±4 | Deep freeze (freezer) | -0.4±4 | +| 4±2 | Refrigerated | 40±4 | +| 30±10 | Room temperature | 86±18 | +| 60±10 | 2/10 | 140±18 | +| 90±10 | 3/10 | 194±18 | +| 120±10 | 4/10 | 248±18 | +| 150±10 | 5/10 | 302±18 | +| 180±10 | 6/10 | 356±18 | +| 210±10 | 7/10 | 410±18 | +| 240±10 | 8/10 | 464±18 | +| 270±10 | 9/10 | 518±18 | +| 300±10 | 10/10 | 572±18 | + +* ^1: Soft-frying (软炸) is a frying method where small pieces, slices or strips of ingredients are coated in batter, put into oil and fried until 70-80% cooked +* ^2: Velvet stir-frying (滑炒): tender animal ingredients are cut into shreds, slices, cubes or strips, coated with egg white and starch, separated in warm oil, then poured into a slotted spoon to drain off the excess oil diff --git a/en/tips/advanced/professional-cooking-terminology.md b/en/tips/advanced/professional-cooking-terminology.md new file mode 100644 index 0000000000..545a9cc950 --- /dev/null +++ b/en/tips/advanced/professional-cooking-terminology.md @@ -0,0 +1,173 @@ +# Professional Cooking Terminology + +Cooking is like learning to program: first you need to know the technical terms, just like learning basic syntax. Only by combining these terms can you complete a dish. + +Each term below gives the Chinese character, its pinyin, and an English explanation. + +【炒 (chǎo) Stir-frying】 Anciently written "煼 (chǎo)", it is one of the most basic cooking methods today: cutting food into small pieces, tossing it rapidly in an iron wok (huò) of very hot oil until cooked, then adding seasonings. + +【炝 (qiàng) Flash-dressing】 After the food is cut, it is "blanched" or "soaked" in boiling water or hot oil, then tossed in a hot wok with dried chilies and Sichuan pepper oil. + +【炊 (chuī) Cooking by steaming or boiling】 Cooking food through steaming, boiling and similar methods. Often seen in the names of Chaozhou (Teochew) dishes. + +【煮 (zhǔ) Boiling】 One of the simplest cooking methods: cooking food in a wok with an appropriate amount of boiling water or broth plus seasonings. + +【煎 (jiān) Pan-frying】 Heat an iron wok, add a little raw oil, then lay the food flat against the wok and use low heat and hot oil to turn its surface golden and cook it through. + +【爆 (bào) Quick-frying】 Using a hot wok and hot oil, splash in a prepared sauce or broth so that small pieces of food cook quickly and take on aroma. + +【炸 (zhá) Deep-frying】 Anciently written "煠 (zhá)", one of the most common cooking methods: putting food into a large amount of hot oil until it is cooked and crisp. + +【烚 (xiá) Simmering tough food】 Anciently written "煠": using a large amount of boiling water over the fire to cook tough-textured food until soft and done. + +【滚 (gǔn) Rolling boil】 Using the churning of a large amount of boiling water to draw off off-flavors (yǔ) from food. + +【汆 (cuān) Quick-boiling】 A northern Chinese cooking term, anciently "川"; similar to "渌 (lù)" in Cantonese cooking: food shaped into balls or slices is cooked in boiling water, scooped into a bowl, then topped with boiling broth. + +【灼 (zhuó) Scalding】 Written "焯 (chāo)" in the north: food cut into thin slices is cooked quickly in boiling water, then dipped (zhàn) in sauce and eaten. + +【炟 (dá) Soft-boiling greens】 Cooking vegetables thoroughly over low heat in boiling water with lye water (jiǎn) or raw oil added, so they come out soft yet stay bright green. + +【涮 (shuàn) Rinse-cooking】 A northern Chinese cooking term: putting thinly sliced food into a spicy broth until cooked, then dipping it in sauce to eat. + +【煀 (kuò) Aromatic smothering】 Anciently written "爩 (yù)": putting food directly into a wok or clay pot, adding lots of aromatics like ginger and scallion, covering, and using the aromatics to perfume and cook the food. + +【焗 (jú) Salt-baking】 Cooking food sealed in foil or paper using hot coarse salt, in a closed environment. + +【焖 (mèn) Covered braising】 A northern cooking method: putting tough food into a wok, adding an appropriate amount of broth, covering, and cooking over gentle heat until soft and done. + +【炆 (wén) Southern braising】 Similar to the northern method "烧", hence the saying "southern 炆, northern 烧": putting tough food into a wok with an appropriate amount of broth and cooking over gentle heat until soft and done. + +【烩 (huì) Mixed stewing】 Cooking various meats and vegetables together in an appropriate amount of broth. + +【蒸 (zhēng) Steaming】 Cooking food with the heat of steam. + +【炖 (dùn) Double-boiling / stewing】 Food with water or broth is placed in a covered container, covered, then cooked with the heat of steam to produce a broth. In northern cuisines it refers to cooking food until soft with lots of broth and gentle heat. + +【扣 (kòu) Bowl-steaming and inverting】 After seasoning and pre-processing, food is neatly arranged in a bowl and steamed, then the main ingredient is turned out onto a plate and topped with a glossy sauce thickened from its own juices. + +【煲 (bāo) Slow-simmering】 Putting food in a large amount of water and simmering slowly over the fire until cooked, producing a broth. + +【熬 (áo) Reducing】 Using low heat over a long time to dissolve the savory flavor of meat into a broth and concentrate it. + +【靠 (kào) Flavor-infusing】 Using strongly flavored ingredients and a rich broth, over gentle heat and a long time, to infuse savory flavor into another bland main ingredient. + +【煨 (wēi) Simmering / infusing】 Anciently, cooking by burying in hot ashes. Today it means using ginger, scallion and broth to season food and remove its own off-flavors. In northern cuisines it also means sealing food and broth in a clay jar and cooking it over gentle heat. + +【焐 (wù) Clay-baking】 Takes over the ancient meaning of "煨": food is marinated, wrapped in lotus leaves or similar, sealed in wet clay or dough, and cooked in charcoal. + +【烘 (hōng) Baking】 Cooking seasoned or prepared pastries or food in an oven. + +【煸 (biān) Dry-frying】 Same as "煏 (bì)", formerly miswritten as "鞭" or "火便", close to "熯 (rǎn)": putting food into a hot wok and stir-frying constantly to dry out some of its moisture and remove off-flavors; or the dish eaten after concentrating its flavor this way. + +【溜 (liū) Saucing】 A northern cooking term, close to "打芡 (qiàn)" in Cantonese cooking: a sweet and sour sauce thickened with starch coats crispy fried food, making it smooth and tasty. + +【羹 (gēng) Thick soup】 One of the oldest cooking methods: diced food is cooked in boiling broth, then starch slurry is added to thicken the soup into a paste. + +【攒 (zǎn) Splashing】 Formerly written "溅" or "灒 (zàn)", divided into "splashing oil" and "splashing wine": the former pours sizzling hot oil over steamed food to remove fishiness and add smoothness; the latter splashes Shaoxing wine onto food as it cooks to give it more "wok hei (镬气 huò qì)". + +【烫 (tàng) Scalding】 Using boiling water to tighten the skin of meat. In the north it commonly means cooking sliced or cut ingredients in boiling or spicy broth. + +【烧 (shāo) Roasting / braising】 The ancient "炙 (zhì)". In Cantonese cooking it means cooking food over charcoal or an open flame. In northern cuisines today, it means cooking food over low heat while reducing the sauce somewhat. + +【烤 (kǎo) Roasting】 Used in northern cuisines in place of the old meaning of "烧", hence the saying "southern 烧, northern 烤": cooking food over an open flame. + +【卤 (lǔ) Master-stock braising】 Cooking or flavoring food with a "lu stock" made from light soy sauce, spices and medicinal herbs. + +【酱 (jiàng) Sauce-braising】 Flavoring or cooking food with a large amount of sauce or light soy sauce. + +【浸 (jìn) Poaching】 Cooking food over a set time in a large amount of boiling water or broth kept at a gentle "chrysanthemum heart" simmer. Similar to the northern "氽 (tǔn)": the ingredient is cooked and then ladled (yǎo) into enough broth to cover it. + +【风 (fēng) Wind-drying】 Hanging marinated food in a ventilated place year-round to let it air dry naturally. + +【腊 (là) Winter curing】 Hanging marinated food in a ventilated place around the twelfth lunar month to let it air dry naturally. + +【烟 (yān) Smoking】 Burning tea or spices and herbs in a sealed environment to infuse food with their fragrant smoke. + +【熏 (xūn) Fumigating】 Formerly also written "熏", divided into "dry smoking" and "wet smoking". "Dry smoking" is similar to "烟"; "wet smoking" infuses food with fragrance using fresh flowers, Shaoxing wine and so on. + +【糟 (zāo) Lees-marinating】 Putting food into fermented wine lees to flavor or cook it. + +【醉 (zuì) Drunken marinating】 Flavoring or cooking food with a large amount of distilled liquor. + +【甑 (zèng) Pot-steaming】 The ancient "蒸": food is chopped, seasoned, placed in a clay bowl (bō), then cooked with strong steam. + +【冻 (dòng) Aspic】 Also called "crystal": well-cooked food is cooked again into a thick soup with agar or pork skin, then refrigerated until it sets and eaten cold. + +【飞水 Parboiling】 Putting food into boiling water just long enough to half cook it, then quickly removing it, to give a good foundation for further cooking. + +【冰浸 Ice-bathing】 Shredded food is quickly plunged into ice water to make it crisp. This method originated in Japan. + +【拨丝 Spun sugar】 Food is coated in batter and fried, then tossed in melted syrup so that when picked up, it pulls out fine threads of sugar. + +【挂霜 Sugar-frosting】 Fried food is tossed in melted syrup and stirred apart, or dusted directly with powdered sugar. + +【椒盐 Salt and pepper】 Fried food that is cooked and dry is tossed in a pre-mixed "pepper salt" made from ground peppercorns and fine salt. + +【油泡 Oil-poaching】 Cooking food rapidly in a large amount of hot oil. + +【走油 Passing through oil】 Also called "拖油" or "跑油": prepared ingredients are passed quickly through very hot oil, giving a foundation for further cooking. + +【火焰 Flaming】 Live fresh seafood is placed in a glass vessel and cooked with the heat from setting high-proof liquor alight. + +【啫啫 (zé zé) Sizzling clay pot】 Food with ginger and scallion is put into a clay pot heated until extremely hot, making it sizzle with a "zé zé" sound and release its aroma. + +【串烧 Skewer cooking】 Meat is sliced and marinated, threaded onto bamboo skewers and "poached" in hot oil; or sliced meat is threaded onto iron skewers, roasted over charcoal and sprinkled with cumin (zī rán) and other seasonings. + +【铁板 Sizzling iron plate】 Originally a Western cooking method: food that has been "passed through oil", together with aromatics (mainly onion) and sauce, is placed on an extremely hot iron plate to finish cooking and release its aroma. + +【桑拿 "Sauna"】 Also called "stone cooking": food is passed through oil, then placed on scorching hot stones (usually rain-flower pebbles), and a prepared sauce or broth is splashed on so the steam cooks the food or releases its aroma. + +【煎封 Pan-fry and seal】 Called "煎烹" in the north, usually for fish: fish is marinated with seasonings, pan-fried thoroughly in hot oil over low heat, then sealed with an aromatic thickened sauce (qiàn) to let the flavor soak in. + +【窝贴 Pot-sticking】 A "semi pan-fry/deep-fry method": marinated meat is coated with "pot-sticker batter" and pressed onto a piece of fatty pork, then cooked with a "hot wok, little oil" technique so that one side is crispy and the other soft and tender. + +【窝塌 (tā) Pan-fry then braise】 Marinated food is coated in "egg-flour batter", pan-fried and then fried until cooked, then simmered through in a seasoned broth. + +【软煎 Soft pan-frying】 A "semi pan-fry/deep-fry method": marinated meat is coated in "egg-flour batter", pan-fried and then fried until cooked, then cut into pieces and drizzled with sauce. + +【蛋煎 Egg-frying】 Meat is pre-cooked by "parboiling" or "oil-poaching", mixed into seasoned beaten egg, then pan-fried over gentle heat until the egg base is golden. + +【吉列 Cutlet】 A transliteration of the English word CUTLET: food is coated in egg, then breadcrumbs, then deep-fried in hot oil. This method comes from Western cooking. + +【酥炸 Crispy deep-frying】 Food is marinated with seasonings, coated first in a wet batter and then dry starch, deep-fried, and then tossed in sauce. + +【火锅 Hot pot】 Also called "rinse pot", and "打边炉" in Guangdong: fresh meat is "sliced" or "cut" into thin slices, or pounded into balls or fillings, and brought to the table with vegetables for diners to cook themselves in boiling water or broth. + +【汽锅 Steam pot】 Marinated meat and medicinal herbs are placed in a special "steam pot" with boiling seasoned broth and slowly simmered before eating. + +【凉拌 Cold dressing】 Cooked food or fruits and vegetables are cut, then mixed evenly with seasonings. + +【鱼生 Raw fish】 Fresh live seafood is bled, cut into thin slices, mixed with shredded ginger, shredded scallion, crispy crackers, shredded lemon and so on, then dipped in light soy sauce and eaten. + +【刺身 Sashimi】 Originally a Japanese preparation meaning sliced raw meat. As borrowed by Chinese cooking, it means scaling and bleeding live seafood, slicing it thinly, adding a few drops of lemon juice, and eating it dipped in Japanese mustard (jiè, wasabi). + +【竹筒 Bamboo tube】 Anciently called "熷 (zēng)": using a bamboo tube as the vessel and cooking the food inside by "roasting", "grilling", "steaming", "stewing (dùn)" and so on. + +【蜜汁 Honey glazing】 Sugar, honey, maltose and so on are dissolved into a thick syrup, the prepared ingredient is added, and through "reducing", "steaming" and similar methods it becomes soft and glutinous (nuò), with the sweetness soaked all the way through. + +【焯 (chāo) 水 Blanching】 Also called "出水": a method of partially cooking ingredients in a pot of boiling or cold water. + +【过油 Oil pre-cooking】 Partially cooking ingredients using oil as the heat medium. Passing small ingredients through warm oil is called "滑油 (oil-velveting)"; passing large ingredients through very hot oil is called "走油". + +【挂糊 Battering】 Evenly coating the ingredients with a layer of batter before cooking. + +【上浆 Velveting】 Mixing ingredients with starch, egg, salt and so on so they are coated in a thin layer of slurry. + +【上劲 Working the paste】 Adding fine salt, water, starch and other ingredients to minced (róng ní mò) animal ingredients and stirring repeatedly until the paste is glossy and tender, doesn't sink in water, and doesn't fall apart. + +【勾 (gōu) 芡 (qiàn) Thickening】 Adding a starch-water solution to the pot during cooking to give the sauce a certain thickness. Also called "着腻", "着芡" and "拢 (lǒng) 芡 (qiàn)". + +【温油 Warm oil】 Commonly called 3/10 to 4/10 heat, usually 70℃~100℃. + +【热油 Hot oil】 Commonly called 5/10 to 6/10 heat, usually 110℃~170℃. + +【旺油 Very hot oil】 Commonly called 7/10 to 8/10 heat, usually 180℃~220℃. + +【滑锅 Seasoning the wok】 Heat the wok, pour in a little oil and swirl it all over the wok, then pour the oil out. + +【炝锅 Blooming aromatics】 Also called "炸锅": putting ginger, scallion, minced chili or other fragrant seasonings into hot base oil, stir-frying until fragrant, then promptly adding the main ingredients. + +【高汤 Superior stock】 Also called "clear soup", "上汤" or "顶汤": a rough stock simmered from pork bones, chicken bones, duck carcasses, meat trimmings and so on, then clarified with an unsalted paste of minced chicken or meat until it is as clear as water, rich and savory. + +【奶汤 Milky stock】 Also called "white soup": a milky white stock made by simmering ingredients in water. diff --git a/en/tips/advanced/tips-for-aromatics.md b/en/tips/advanced/tips-for-aromatics.md new file mode 100644 index 0000000000..526a99737b --- /dev/null +++ b/en/tips/advanced/tips-for-aromatics.md @@ -0,0 +1,15 @@ +# Tips for Aromatics + +* The basic order for adding aromatics is: ginger first, then scallion and garlic, chili peppers, then dry spices (star anise / Sichuan peppercorns / numbing peppercorns), then dried chilies. Depending on the dish, you can drop any aromatics you don't need from this queue. +* Ginger has the highest water content, which means we need more time to fry the juice out of it. +* If you are using scallion segments (preferably smashed twice with the flat of a cleaver), I recommend adding the scallion segments first and then the minced garlic. If you are using chopped green onion, both can go into the pan together. Note: it is harder to fry the juice out of scallion segments. +* If you are making a stir-fry, I recommend adding the dry spices before the ginger. This makes the oil more flavorful, so the stir-fried dish is more fragrant. Stews and braises don't do this because you may need to stir-fry many aromatics, and stir-frying them for so long would turn the dry spices black and bitter. +* Dried chilies go in last because they turn black easily from the heat of the pan. A few seconds of stir-frying is enough. +* Note: whatever cuisine you like to cook, frying these aromatics until golden over low heat makes the whole dish more fragrant, which seasonings alone cannot do. + +## When to Add Salt and How Much + +* For quick stir-fries, add salt first. Amount of salt = total weight of ingredients x 0.9%; +* For meat dishes, add salt when the meat is about 80% cooked. Amount of salt = (total weight of ingredients + 30mL of liquid) x (1-1.2%); +* For soups, add salt at the very end. Amount of salt = initial amount of water x 0.8%. +* Total daily salt intake should not exceed 5g. See [WHO](https://www.who.int/news-room/fact-sheets/detail/salt-reduction) diff --git a/en/tips/how-to-decide-what-to-eat.md b/en/tips/how-to-decide-what-to-eat.md new file mode 100644 index 0000000000..15dc9cc9a7 --- /dev/null +++ b/en/tips/how-to-decide-what-to-eat.md @@ -0,0 +1,40 @@ +# How to Decide What to Eat + +Deciding what to eat has also been one of my biggest problems before cooking. So the only option is to describe it mathematically. + +## Calculation Method + +### Calculating the Number of Meat and Vegetable Dishes + +* Number of dishes = number of people + 1. +* There should be one more meat dish than vegetable dishes, or the same number. + +This gives you the number of meat dishes and vegetable dishes; then just pick from the recipes. + +#### Formal Language Description + +Given `N` people, +let the `number of vegetable dishes` be `a` and the `number of meat dishes` be `b`. +`N`, `a` and `b` are all integers. + +We then have the following system of inequalities: + +* a + b = N + 1 +* a ≤ b ≤ a+1 + +Solving gives + +```javascript +const a = Math.floor((N+1)/2); +const b = Math.ceil((N+1)/2); +``` + +### Choosing Dishes + +* If there are more than 8 people, consider adding a fish dish to the meat dishes. +* If there are children, consider adding a sweet dish. +* Consider adding specialty dishes or dishes you are especially good at. +* When choosing meat dishes, don't use the same kind of meat for all of them. Consider them in this order: `pork`, `chicken`, `beef`, `lamb`, `duck`, `fish`. +* Don't choose strange animals for meat dishes. + +If you still can't decide, use the [What to Eat Today?](https://github.com/ryanuo/whatToEat) tool to choose what to eat today. diff --git a/en/tips/how-to-wash-dishes.md b/en/tips/how-to-wash-dishes.md new file mode 100644 index 0000000000..2f2f57e9ff --- /dev/null +++ b/en/tips/how-to-wash-dishes.md @@ -0,0 +1,329 @@ +# How to Wash Dishes + +## Dishwashing in the 21st Century + +Washing dishes looks like the simplest job in the kitchen. As modern kitchen tools become more and more complex, "washing dishes" has long gone beyond its literal meaning, yet many people's idea of dishwashing is still stuck at the "ancient method" of "wiping dishes with a towel". Some households have even built up health hazards (such as carcinogens) through long-term unscientific dishwashing habits. To help everyone master a scientific, efficient and modern way of washing dishes, this guide covers the process, the precautions, and the common pitfalls in detail. + +## The Goal of Washing Dishes + +Whether you wash by hand or use a dishwasher, there is only one goal: return the tableware to a state where it can **safely be used again**. Specifically, all of the following must be met: + +1. **Looks clean**: no grease film, water spots, food bits or fingerprints on the surface. +2. **Feels clean**: run a finger across the bottom of the bowl, the handle of the spoon or the inside of the cup rim. If it doesn't feel sticky, it's clean. +3. **Smells clean**: no rancid oil smell and no harsh detergent smell. +4. **Dry and ready to use**: no obvious standing water after draining or drying, and not damp when put away. +5. **No cross-contamination**: tools used for raw meat have not contaminated the clean tableware. + +Only when all 5 are met is it truly clean. + +## Tools to Prepare + +Modern kitchenware comes in many materials (non-stick coatings, cast iron, enamel, wood, stainless steel...), and different materials need different cleaning tools. Choosing the wrong tool is itself a common mistake. Washing supplies are already assumed in the kitchen preparation guide; when washing dishes, make sure the following are available: + +```text +Hot water (preferred), cold water, sink, washing basin (optional), dish sponge / scrub pad +Dish soap, steel wool (stainless steel cookware only; never on non-stick/coated surfaces) +Drying rack, clean dishcloth or paper towels, gloves (optional) +Dishwasher (optional, see below) +``` + +### Key Points for Using the Tools + +- **Sponge / scrub pad**: the first choice for everyday bowls and plates. After use, squeeze it dry and let it air out so the sponge itself doesn't get moldy and smelly. +- **Steel wool**: only for hard, uncoated surfaces such as iron woks and stainless steel pots. **Never** use it on non-stick pans, ceramic coatings or fine porcelain, or you will destroy the coating. +- **Dishcloth**: the cloth for drying dishes must be kept separate from the cloths for wiping the stove and the floor. Mixing them means all your washing was for nothing. +- **Dishwasher**: if you have one, you can skip the main hand-washing process, but you still need to scrape off food beforehand and put things away afterward. See the "Dishwasher" section below. + +## Overall Process + +Many people's dishwashing has only two steps, "add dish soap → rinse", which is far from enough. A scientific dishwashing process should include the following stages: + +```text +Collect and sort → Scrape and soak → Wash → Rinse off detergent → Inspect → Dry → Put away +``` + +Each step has an irreplaceable role, and skipping any of them may leave a hazard behind. Each step is explained below. + +## Detailed Steps + +### 1. Collect and Sort + +After the meal, first gather the bowls, plates, chopsticks, spoons, pots, cutting boards and so on from wherever they are, bring them to the sink, and arrange them by how dirty they are. + +Wash them in this order (from lightest to heaviest): + +1. **Lightly soiled**: glasses, cups, chopsticks, spoons +2. **Moderately soiled**: serving plates, rice bowls +3. **Heavily soiled**: woks, deep fryers, baking trays, containers with egg on them +4. **High risk**: cutting boards and knives used for raw meat or raw fish (wash these separately at the end) + +Why sort: if you wash the lightly soiled items first, the water and sponge are still fairly clean and won't carry heavy grease onto the cups. Tools used for raw food are washed separately at the end, so pathogens aren't carried onto clean tableware. + +### 2. Scrape and Soak + +Many people skip this step, but it directly determines how hard the washing will be. Dealing with stubborn residue in advance means you don't have to scrub over and over when you actually wash, saving both effort and water. + +How to do it: + +1. Scrape off large pieces of food with a napkin or spatula and put them in the food waste bin. **Do not wash them straight down the drain**; it clogs easily. +2. Soak in these cases: + - Dried-on rice grains or starch paste + - Set protein residue (egg, milk residue) + - Burnt or scorched pot bottoms +3. How to soak: + - **Ordinary grease, rice grains**: soak in hot water for 5–15 minutes + - **Scorched pot bottom**: soak in hot water + a little dish soap, or first add water, bring it to a boil, then turn off the heat and let it sit covered for 10–20 minutes + - **Tea stains or limescale on stainless steel**: soak with a little white vinegar, then scrub (don't mix with bleach products) + +> [!Warning] +> **Don't run cold water into a pan of oil that hasn't cooled down.** Thermal expansion and contraction can warp the pan, and the oil may spatter and burn you when it hits cold water. +> **Don't soak cast iron or carbon steel pans for long**, or they will rust easily. Dry them immediately after washing and coat them with a thin layer of oil. + +### 3. Wash: Remove Grease and Grime + +This is the core step of the whole process. Warm to hot water (about 40–50°C) is recommended. Hot water effectively lowers the viscosity of grease and greatly improves cleaning efficiency. If you have a temperature-adjustable faucet, set it to the right temperature. + +Standard hand-washing steps: + +1. Turn on the faucet, or fill the washing basin with warm water. +2. Squeeze a little dish soap onto the sponge (the size of a mung bean to a soybean, about 1–2ml is enough) and work up a lather. +3. Scrub in the order "outside → inside, handle → head, edge → center": + - **Bowls**: scrub the outside first, then the inside, focusing on the inside bottom + - **Plates**: the surface, the rim, the bottom + - **Chopsticks and spoons**: the tips of the chopsticks and the bowl of the spoon are the main contamination areas + - **Pots and pans**: the bottom, the sides, the rim, and don't forget grease splatters on the outside +4. For stubborn stains, first scrub that spot hard with the rough side of the sponge. Don't reach for steel wool right away. +5. Cutting boards and knives: + - Raw meat cutting board: after scrubbing with dish soap, scald it with hot water. Disinfect regularly when you can. + - Knives: scrub with the blade facing away from you to avoid cuts. + +More dish soap doesn't mean cleaner. Using too much just makes rinsing more work, and leaving residue on the dishes is not good either. + +### 4. Rinse: Remove the Detergent + +After washing, rinse off the detergent and dissolved grime thoroughly with clean water. + +How to do it: + +1. Rinse each item thoroughly under running water until all of the following are true: + - No foam + - No slippery feeling when you touch it + - The water film on the surface is even (if grease hasn't been fully removed, water beads up instead of spreading evenly) +2. Cup rims, grooves on bowl bottoms and handle joints tend to hold detergent, so rinse them a few seconds longer. +3. If rinsing in a still basin, change the water at least once, then give everything a final pass under running water. + +### 5. Inspect + +Go over each item: + +- **Look**: hold it up to the light and check for a reflective grease film +- **Touch**: lightly touch the inside with your fingertip and see if it's sticky +- **Smell**: sniff it up close for any sour or detergent smell + +Anything that fails goes back to step 3 for spot washing. Don't put something away to dry with dirty spots still on it. + +### 6. Dry + +Clean doesn't mean ready to use—a damp environment is a breeding ground for bacteria. Many people think the job is done once the dishes are washed, but if you put them away without drying, all the earlier effort may be wasted. + +Options: + +| Method | How | When to use | +| --- | --- | --- | +| Drain | Place upside down on a drying rack and let air dry | Most common day to day, least effort | +| Wipe dry | Wipe with a clean, dedicated cloth until no obvious water drops remain | When you need to put things away right away; prevents water spots on glasses | +| Hot air dry | Dishwasher drying mode or warm air | Large batches | + +Notes: + +- When draining, place items **upside down or on their side** as much as possible so water doesn't pool in the hollow of bowls and plates. +- If the cloth itself already smells or is damp and sticky, wash the cloth first before using it on the dishes. +- Don't dry dishes with a cloth you just used to wipe the stove. + +### 7. Put Away + +Once you've confirmed the dishes are dry, put them back in the cupboard or dish rack. + +A few basic rules: + +1. **Don't put away until dry**: damp dishes in a cupboard breed bacteria and odors. +2. Before stacking bowls and plates, make sure the bottoms are clean, so you don't press a dirty bottom onto the inside of the bowl beneath it. +3. Place chopsticks, spoons and forks head up, or in the direction your drying basket is designed for, and keep them ventilated. +4. Store knives and cutting boards used for raw food separately from everyday tableware. + +## Recommended Washing Order + +If you are washing a full set at once, use this order: + +```text +1. Glasses / cups +2. Chopsticks, spoons, forks +3. Plates, bowls +4. Spatulas, ladles and other cooking utensils +5. Woks / pots (heavy grease) +6. Raw food cutting boards and knives (last, and wash the sink separately afterward) +7. Rinse the sink and faucet handle (finishing up) +``` + +The logic is: go from least to most contaminated, so heavy grease later doesn't dirty the items you have already washed. + +## Handling Different Materials + +Modern kitchens routinely mix cookware and tableware of many different materials, but the right way to clean them varies a lot. The wrong method can damage the item at best, and create a health hazard at worst. + +### Non-stick Pans + +- Use the soft side of a sponge + neutral dish soap and scrub gently. +- **Never use steel wool or hard scrapers on the coating**, or the coating will be destroyed and the pan ruined. +- Dry after washing; don't leave water sitting in it for long. + +### Cast Iron / Carbon Steel Pans + +- Use little or no dish soap, to protect the oil film (seasoning) on the surface. +- Hot water + a brush is enough to remove residue. +- After washing, wipe dry, dry over low heat, and coat with a thin layer of cooking oil to prevent rust. + +### Wooden Cutting Boards / Wooden Spatulas + +- Wash quickly; don't soak for long, or the wood will crack and warp. +- Stand upright to dry after washing. +- Rub with cooking oil from time to time for maintenance (cutting boards). + +### Chopsticks + +- Focus on the end that touches food (the tips). +- Bamboo and wooden chopsticks easily hold water and crack, so always let them dry after washing. +- If they become seriously moldy or cracked, replace them; don't keep using them. + +### Dishwasher + +A dishwasher is one of the biggest efficiency boosters in a modern kitchen, but it is not a magic machine where you "just throw the dishes in". It still needs your help to work its best: + +1. Scrape off large food scraps (bones, leaves, etc.) first, or they will clog the filter and spray holes. +2. Load the dishes according to the dishwasher manual: bowls face down, plates on their side, and don't block the rotation of the spray arms. +3. Choose the right program—heavy duty or high temperature for heavy grease, quick or eco for light everyday soiling. +4. After washing, open it and check, especially the grooves on bowl bottoms and the inside of cup rims. Hand wash anything that isn't clean. +5. Clean the dishwasher filter and door seal regularly to prevent odors and mold. Clean the filter every 1–2 weeks and run an empty cycle with dishwasher cleaner once a month. + +### Air Fryer + +The basket and the drip tray are the main things to clean in an air fryer. Many people just give them a wipe and put them back; over time the grease carbonizes, which affects heating and food safety. + +- After each use, wait for the machine to cool, then remove the basket and drip tray and wash them with warm water + dish soap + a sponge. +- The mesh of the basket easily traps food bits; an old toothbrush or small brush helps clean it. +- **Don't scrub the basket with steel wool**—most baskets have a non-stick coating, and steel wool will damage it, leading to sticking and peeling later. +- If grease has splattered inside the body of the machine, wipe it with a damp cloth. **Never immerse the body of the machine in water**. +- If the heating element (at the top) has grease on it, wipe it gently with a damp cloth after it cools. Grease left there for a long time will smoke at high temperatures and may even produce harmful substances. + +### Rice Cooker + +Most rice cooker inner pots have a non-stick coating, so be careful to protect it when washing. Many people overlook cleaning the steam vent and the inside of the lid. + +- Wash the inner pot with the soft side of a sponge + dish soap. **No steel wool**. Once the coating is scratched and peeling, rice will stick, and flakes of coating will end up in your food. +- The inside of the lid, the steam vent and the seal are easily overlooked—starchy steam condenses there into a sticky residue that turns sour and smelly over time. Wipe the inside of the lid after every use, and remove and wash the seal regularly. +- Only wipe the outer body with a damp cloth. **Do not immerse it in water**, or you may damage the electronics. + +### Pressure Cooker / Electric Pressure Cooker + +The key to cleaning a pressure cooker is not the pot itself, but the safety-related parts: the sealing ring, the pressure release valve and the lid. If these aren't cleaned properly, it is not only unhygienic but may also affect the seal, which is a safety hazard. + +- **Sealing ring**: remove it after each use and wash it with warm water + dish soap. Food bits and grease hide in the groove of the ring, so scrub carefully. Let it dry before putting it back. Replace the ring promptly when it ages (hardens, deforms or cracks). +- **Release valve / pressure limiting valve**: remove and rinse with clean water, making sure the valve hole is clear. If food bits block the valve hole, pressure may not release properly next time. +- **Lid**: grease and food build up on the inside and in the groove around the edge, so scrub it clean. +- **Inner pot**: clean it the same way as an ordinary stainless steel or non-stick pot, choosing tools based on the material. + +### Oven + +The oven's baking tray, rack and interior walls all need regular cleaning. Many people only wash the tray and ignore the rack and walls; over time the grease carbonizes and gives off a smoky smell that can even affect the flavor of food. + +- **Baking tray**: wash it while still warm (careful not to burn yourself) with dish soap + a sponge. Once cooled, the grease solidifies and is harder to remove. For stubborn baked-on residue, soak in hot water for 15–30 minutes before scrubbing. Lining the tray with foil or parchment paper makes cleaning much easier. +- **Rack**: the gaps in a wire rack are hard to clean. Soak it in the sink in hot water + dish soap, then scrub with a brush. +- **Interior walls**: after cooling, wipe with a damp cloth + a little dish soap. If grease has already carbonized and turned black, make a paste of baking soda + water, spread it on the stains, leave it for 1–2 hours, then wipe. Don't scrape the oven walls with steel wool; it can damage the surface coating. +- Some ovens have a self-cleaning function (high-temperature pyrolysis). Use it according to the manual, but you still need to wipe away the ash afterward. + +### Microwave + +The inside walls and turntable of a microwave easily get dirty from splattered sauces and grease. Many people never clean them; over time it smells, and old food bits get reheated again and again, giving a burnt smell. + +- **Turntable**: remove it and wash it like ordinary glass/porcelain. +- **Interior walls**: wipe with a damp cloth + a little dish soap. If there is dried-on food splatter, put a bowl of water with a few slices of lemon in the microwave and heat on medium for 3–5 minutes. The steam softens the grime and makes wiping much easier. +- **Door seal**: the seal around the door frame is an easily overlooked corner where grease and crumbs build up in the gaps. Wipe it regularly with a damp cloth. +- **Don't use cleaning tools containing metal** on the inside of the microwave, to avoid damaging the interior coating. + +### Steamer / Steamer Trays + +The most common problems after using a steamer are limescale and starch residue. + +- **Stainless steel steamer trays**: wash normally with dish soap + a sponge. The holes easily trap bits of dough (from the bottoms of mantou and baozi); clean them promptly, or they'll dry and become very hard to remove. +- **Bamboo steamer baskets**: don't use dish soap; just scrub with hot water + a brush. Bamboo absorbs the smell of detergent, which will seep into food the next time you steam. Always let it air dry after washing, or it will easily get moldy. Throw away moldy bamboo steamers. +- **Steamer pot body**: limescale (white crystals) easily builds up on the bottom. Soak in white vinegar for 10–20 minutes, then scrub. + +### Spatulas / Ladles / Slotted Spoons + +You use these every day, but the cleaning method depends on the material: + +- **Stainless steel**: the toughest; you can scrub it with steel wool without worrying about scratches. Pay attention to the gap where the handle joins, where grease likes to hide. +- **Silicone**: just wash with a sponge + dish soap. Silicone is heat resistant but easily absorbs colors and smells (especially curry and ketchup); if badly stained, soak in baking soda water. Don't scrub silicone with steel wool; it leaves scratches that hold dirt more easily. +- **Wood**: like wooden spatulas and cutting boards, wash quickly, dry quickly, no soaking. See the "Wooden Cutting Boards / Wooden Spatulas" section above. + +### Peeler + +The gap between the blade and the slot of a peeler is very small, and vegetable peel fibers and starch easily get stuck in it. Many people just rinse it under the tap after use, which doesn't actually get it clean. + +- Use an old toothbrush to scrub the gap along the direction of the blade (mind the direction to avoid cuts). +- Shake off the water after washing and let it dry in a ventilated spot. Even a stainless steel peeler will rust and dull if it stays damp for long periods. + +### Kettle / Electric Kettle + +The main problem with a kettle isn't grease, it's limescale. + +- **Descaling**: add white vinegar or citric acid (about 1–2 tablespoons), fill with water, bring to a boil, turn off and let it soak for 30–60 minutes. Pour it out and rinse 2–3 times with clean water. In areas with hard water, descale every 1–2 weeks. +- Don't scrub the inside of the kettle with steel wool; it scratches the stainless steel surface, and scratches make limescale stick more easily. +- Limescale also builds up in the spout and on the inside of the lid, so clean those too. + +## Common Problems and Pitfalls + +Below are the most common mistakes and misconceptions when washing dishes, organized by type. Each comes with its concrete consequences—only by knowing "why not" can you really avoid these pitfalls. + +### Washing Habits + +- **Rinsing without scrubbing**: water alone can't remove a grease film. Grease doesn't dissolve in water; it has to be emulsified by the surfactants in dish soap and then removed by the friction of the sponge. If you only rinse, the bowl looks clean but still has a thin layer of grease that feels slippery, and the next time you serve food in it, the food picks up the smell of rancid oil. +- **Using too much dish soap**: more foam doesn't mean cleaner. Beyond a certain concentration, detergent doesn't clean any better. Using too much just makes it hard to rinse off, and the leftover detergent gets eaten with your next meal. Long-term intake of detergent residue won't poison you right away, but it does irritate the stomach and intestinal lining, and there's no need to take that risk. +- **Washing only the inside, not the outside and bottom**: many people only scrub the inside of a bowl and ignore the outside and the bottom. When bowls are stacked, the bottom of the upper bowl touches the inside of the lower bowl—if the bottom is dirty, you might as well not have washed the lower bowl. +- **Drying before rinsing thoroughly**: putting bowls on the rack with detergent foam still on them. After drying, the detergent forms a dry film on the surface, which enters your body with food the next time it's used. The check is simple: touch it with your finger. If it still feels slippery, it isn't rinsed clean. +- **Leaving dishes overnight**: starch and protein residue left overnight at room temperature dries on very hard, and the next day takes several times the effort to scrub off. More importantly, in summer at room temperature, food residue starts growing large amounts of bacteria within 2–4 hours; an overnight dirty bowl is basically a petri dish. If there are meat scraps, it will also attract cockroaches and fruit flies. + +### Tool Use + +- **Using steel wool on non-stick pans**: steel wool scratches the non-stick coating (usually Teflon), and once the coating is damaged it keeps peeling. A damaged non-stick pan not only loses its non-stick ability, but flakes of coating also end up in your food. With the coating damaged, the bare pan also sticks and scorches easily. The right way is to clean non-stick pans only with the soft side of a sponge. +- **Washing dishes with a dirty cloth or smelly sponge**: sponges and cloths that stay damp for long periods are themselves breeding grounds for bacteria and mold. "Washing" dishes with a smelly sponge is like wiping bacteria all over them. Same for cloths—drying dishes with a cloth you just used on a greasy stove just moves the dirt around. Squeeze the sponge dry and air it out after each use, and wash cloths at high temperature or replace them regularly. +- **Scraping enamel/ceramic coatings with hard tools**: the surfaces of enamel pots and ceramic-coated cookware are fairly brittle; scraping hard with a metal spatula or steel wool will chip or scratch them. Once the enamel chips and exposes the metal underneath, it not only heats unevenly but also rusts easily. +- **Leaving the tap running full blast the whole time**: running the tap throughout can waste dozens of liters of water per wash. A better way: turn off the water, go over all the dishes with the sponge and dish soap first, then turn on the water and rinse everything together. + +### Material Damage + +- **Soaking cast iron / carbon steel pans for a long time**: cast iron and carbon steel have no anti-rust coating (or rely on a layer of seasoning to prevent rust), and soaking in water makes them rust quickly. Rust not only looks bad; if it's serious, you'll have to strip and re-season the pan. The right way is to dry it immediately after washing, dry it over low heat, and coat it with a thin layer of cooking oil. +- **Using lots of dish soap on cast iron / carbon steel**: dish soap strips off the seasoning you worked so hard to build, and the pan will stick badly the next time you use it. Day-to-day cleaning of cast iron and carbon steel only needs hot water + a brush; for stubborn residue, scrub with coarse salt. +- **Running cold water into a hot pan**: a pan straight off the stove is very hot, and cold water causes violent thermal expansion and contraction. Stainless steel pans may warp, and cast iron may even crack. If there's still hot oil in the pan, cold water also makes oil and water spatter, which can burn you. Let the pan cool down a little before washing. +- **Soaking wooden cutting boards / spatulas for a long time**: wood swells when it absorbs water and shrinks as it dries; after a few cycles it cracks and warps. Once a wooden cutting board has cracks, food bits and bacteria hide in them and they are very hard to clean. The right way is to wash quickly, dry quickly and stand it upright. + +### Hygiene Hazards + +- **Putting wet dishes straight into the cupboard**: putting dishes away in a closed cupboard before they're dry gives bacteria and mold a warm, damp, ideal environment. After a few days, mold spots or odors may appear on the dishes, and everything in the cupboard may be affected. +- **Washing raw and cooked items together**: if a cutting board and knife used for raw meat or fish go straight into the dishwater with the other dishes, any salmonella, E. coli and so on from the raw meat spreads through the water to the other tableware. The right way is to wash raw food tools separately at the end, scalding them with hot water or disinfecting them if needed. +- **Never cleaning the drying rack**: if you don't regularly empty and clean the drip tray under the drying rack, the standing water will stink and grow mold, and the bowls on the rack get re-contaminated by the dirty water evaporating from below. Clean the drying rack and drip tray once a week. +- **Water pooling at the bottom of the chopstick holder**: chopsticks stand tips-down in the holder. If the holder has no drainage holes or is never cleaned, water pools at the bottom and gets moldy. The tips are the part that touches food; soaking them in dirty water means eating with moldy chopsticks every meal. Either choose a holder with drainage holes, or place chopsticks tips up. +- **Continuing to use moldy bamboo or wooden chopsticks**: once black mold spots appear on bamboo or wooden chopsticks, the mold has penetrated deep into the wood fibers, and ordinary washing can't remove it. Some molds (such as Aspergillus flavus) produce potent carcinogens. Throw away and replace moldy or cracked bamboo and wooden chopsticks. + +### Other Easily Overlooked Pitfalls + +- **Loading the dishwasher without scraping**: thinking the dishwasher can wash anything. Large scraps (bones, leaves, rice grains) clog the filter and spray holes, reducing cleaning performance, and in serious cases can even damage the drain pump. At least scrape off obvious solid scraps before loading. +- **Never cleaning the dishwasher**: if the filter, door seal and spray arms inside the dishwasher are never cleaned, grease and mold build up. Not only will the dishes come out smelling, but the dishwasher itself may become a source of contamination. Clean the filter every 1–2 weeks and run an empty cycle with dishwasher cleaner once a month. +- **Washing scraps straight down the drain**: starchy scraps like rice, noodles and vegetable leaves swell and clump in the drain and will clog the pipes over time. Grease poured down the drain solidifies on the pipe walls, speeding up clogs. The right way is to scrape solid scraps into the bin first, and put a strainer over the sink drain to catch anything that slips through. +- **Mixing dish soap with chlorine bleach**: some people add both dish soap and chlorine bleach (such as "84" disinfectant) to the dishwater for "double disinfection", but mixing them may produce harmful gases that irritate the respiratory tract. If you need to disinfect, do it separately after normal washing and rinsing: soak in disinfectant, then rinse with clean water at the end. + +## Summary + +Cooking turns ingredients into something edible; washing dishes returns the kitchen to a state where you can cook again. Together they form a complete cycle—cook without washing up, and the kitchen soon becomes unusable. + +By mastering a scientific way to wash dishes, making good use of modern kitchen tools, and knowing how to handle different materials properly, you can make washing dishes both efficient and safe. Build the habit of "wash right after use, put away right after washing", and cooking becomes something you can keep up for the long term. diff --git a/en/tips/kitchen-preparation.md b/en/tips/kitchen-preparation.md new file mode 100644 index 0000000000..c447a2a521 --- /dev/null +++ b/en/tips/kitchen-preparation.md @@ -0,0 +1,147 @@ +# Kitchen Preparation + +Before reading and following the recipes, assume you already have the following items ready in your kitchen. These items will not be mentioned again in the ingredients and tools sections. + +```text +Stove, drinking water, wok, steamer, stockpot, rice cooker, cooking oil, washing basin, plates, bowls, chopsticks, spoons, ladle, slotted spoon, dish soap, dishcloth, steel wool, kitchen knife, cutting board for raw food, cutting board for cooked food, peeler, kettle +``` + +Dish soap, dishcloths, steel wool and so on are dishwashing supplies. For the complete dishwashing process see [How to Wash Dishes](./how-to-wash-dishes.md). + +The following ingredients are used very often. It is a good idea to stock up on them in advance and always keep fresh ones on hand. + +```text +Scallion (large, Chinese leek-type), green onion, ginger, garlic, Sichuan peppercorns, star anise, cassia bark, bay leaves +Dried chili peppers, bird's eye chili, light soy sauce, dark soy sauce, oyster sauce, cooking wine (Shaoxing wine, optional) +Black vinegar (Zhenjiang vinegar, Shanxi aged vinegar), white vinegar, doubanjiang (chili bean paste), rock sugar, soft white sugar, salt, MSG / chicken bouillon powder +Black pepper, white pepper, five-spice powder, corn starch, sweet potato starch +``` + +If you need to prepare for emergencies or long periods at home, it is also a good idea to buy the following: + +```text +Refrigerator, microwave, plastic wrap, food storage bags +Eggs, green bell peppers, carrots, cucumbers, tomatoes, wood ear mushrooms, pork tenderloin, eggplant, rice, dried noodles or instant noodles +``` + +If you really want to pursue formality, standardization and a sense of ceremony, and want a unique and fun kitchen, then also buy the following: + +```text +Digital scale (or balance), vernier caliper, graduated cylinder, stopwatch, beaker, infrared thermometer, pipette +``` + +If you want to save time, you can buy semi-finished products and eat them after simple preparation: + +```text +Pre-fried chicken nuggets, frozen scallion pancakes, ready-made dumplings, curry pouches, various donburi (rice bowls), self-heating meals, noodle sauce packets, takeout kits, convenience foods +``` + +For other ingredients specific to each dish, refer to the `Ingredients and Tools` section of that dish. + +## Choosing Cooking Oil + +Before choosing an oil, you need some basic knowledge about fatty acids. + +### Types of Fatty Acids + +Fatty acids are divided into: + +* Saturated fatty acids (avoid when possible) +* Unsaturated fatty acids + * Cis fatty acids + * Trans fatty acids (especially avoid) + * Polyunsaturated fatty acids + * Monounsaturated fatty acids + +Saturated fatty acids are solid at room temperature, while unsaturated fatty acids are liquid at room temperature. + +### Fatty Acids to Avoid + +Among them, **saturated fatty acids** and **trans fatty acids** are generally considered unhealthy. + +Saturated fatty acids increase the risk of obesity, high cholesterol and heart disease. + +Research shows that long-term excessive consumption of trans fatty acids produced by hydrogenation can cause abnormal blood lipid metabolism, increasing the risk of cardiovascular disease. Some studies also show it may increase the risk of chronic diseases such as diabetes and obesity. + +The World Health Organization recommends that, to improve cardiovascular health, trans fatty acids in the diet should be kept as low as possible, with a maximum intake of no more than 1% of total energy. In other words, if an adult consumes an average of 2000 kcal per day, trans fat intake should not exceed 2.2 grams per day. + +The Chinese national standard GB 28050-2011 requires that when food ingredients contain, or the production process uses, hydrogenated and/or partially hydrogenated oils, the trans fat (fatty acid) content must also be shown on the nutrition facts label. + +### Trans Fatty Acids in Food + +According to relevant surveys, the average trans fatty acid content of baked goods (pastries, biscuits, bread, etc.), condiments and fried foods is between 0.30 and 0.50 g/100g. + +So there is no need to worry too much: the trans fatty acids in everyday food are not enough to harm your health. But just in case, when buying snacks, it doesn't hurt to check the `trans fat` content on the nutrition facts label. + +### Trans Fatty Acids in Cooking + +A 2021 survey showed that the average trans fatty acid content of vegetable oils in China is 0.86 g/100g, so there is no need to worry too much. + +The source of trans fatty acids that needs extra attention is the cooking process: + +Vegetable oils often contain a high proportion of polyunsaturated fatty acids, which have poor thermal stability and easily turn into trans fats at high temperatures. + +So we need to choose oils sensibly for different situations, and keep the time the oil is heated as short as possible. + +### Choosing a Vegetable Oil + +| Oil | Saturated fat (%) | Omega 3 (%) | Omega 6 (%) | Omega 9 (%) | +| :----: | :----: | :----: | :----: | :----: | +| Canola oil | 7% | 11% | 21% | 61% | +| Flaxseed oil | 9% | 57% | 16% | 18% | +| Sunflower oil | 12% | 1% | 71% | 16% | +| Corn oil | 13% | 1% | 57% | 29% | +| Olive oil | 15% | 1% | 9% | 75% | +| Soybean oil | 15% | 8% | 54% | 23% | +| Peanut oil | 19% | 0% | 33% | 48% | +| Cottonseed oil | 27% | 0% | 54% | 19% | +| Lard | 43% | 1% | 9% | 47% | +| Palm oil | 51% | 0% | 10% | 39% | +| Beef tallow | 68% | 1% | 3% | 28% | +| Coconut oil | 91% | 0% | 2% | 7% | + +* `Peanut oil` is rich in `monounsaturated fat`. Only choose high-quality peanut oil, though, and avoid heating it too long during cooking so it doesn't produce `trans fatty acids`. +* `Olive oil` is rich in `monounsaturated fat`, which has only one unsaturated bond. Olive oil is low in `saturated fatty acids`. + * **Cold dishes / low-temperature cooking:** choose **extra virgin olive oil**. It keeps more antioxidants such as polyphenols, but its smoke point is relatively low (about 160-190℃), so it is not suitable for high-heat stir-frying. + * **Medium to high heat stir-frying:** choose **refined olive oil** (labeled Pure or Refined). Its smoke point is higher (above 230℃), making it better suited to Chinese cooking. +* `Soybean oil` contains about 15% `saturated fatty acids` and also contains linoleic acid and vitamins. But soybean oil is high in polyunsaturated fatty acids, which are unstable and easily produce `trans fatty acids` during processing, so it is not recommended for long-term high-heat stir-frying. It can be used for cold dishes or ordinary stewing. +* `Rapeseed oil` has good thermal stability. + * **Traditional rapeseed oil:** may contain high levels of erucic acid; consuming large amounts over a long period may be bad for cardiovascular health. + * **Double-low rapeseed oil (i.e. Canola Oil):** has been improved to have very low erucic acid (<2%) and an excellent fatty acid profile (high in monounsaturated fat, and contains Omega-3). It is currently a cooking oil highly recommended by nutritionists for everyday stir-frying. +* `Coconut oil` is very high in `saturated fatty acids` and has excellent thermal stability, but note that some foods use hydrogenated coconut oil. It is suitable for frying in the kitchen. +* `Palm oil` is very high in `saturated fatty acids` and has good thermal stability. It is often used in commercial frying, and eating it often increases the risk of high cholesterol. +* Animal fats such as `lard` and `beef tallow` are rich in `saturated fatty acids` and have excellent thermal stability. Although they don't easily produce harmful substances at high temperatures, their potential negative impact on cardiovascular health means you should limit your intake. They are not recommended as your only long-term cooking oil. + +So, based on the table above, we can draw some conclusions: + +* No oil is perfect; each has pros and cons. Choose different oils for different cooking situations (cold, hot, frying). +* **Avoid using a single oil:** modern people often consume too much Omega-6 and far too little Omega-3. Keep 2-3 different types of oil at home and alternate between them. +* To avoid consuming too many `trans fatty acids`, don't use heat-unstable oils (such as soybean oil or corn oil for high-heat stir-frying) when heating, and don't heat oil for too long. +* Don't eat large amounts of fried food. Although saturated fat is thermally stable, eating too much saturated fat is itself a health burden. +* Don't reuse oil. Repeatedly heated oil produces large amounts of `trans fatty acids` and oxidation products. +* Don't eat takeout food for long periods, because it is hard to know what oil they used (usually cheap, unstable oil). + +#### Stir-frying Oil (Medium Heat) + +* Canola oil (double-low rapeseed oil) +* Peanut oil +* Refined olive oil + +These oils contain more monounsaturated fatty acids and have moderate or high smoke points, so they can handle most Chinese stir-frying needs. + +#### Frying Oil (High Heat) + +* Coconut oil +* Palm oil +* Lard / beef tallow + +High-heat stir-frying and deep-frying need more heat-stable saturated fats, which produce fewer harmful oxidation products. But for cardiovascular health, **the most fundamental strategy is to fry less often**. + +#### Oil for Cold Dishes, Low-Temperature Cooking and Stewing + +* Flaxseed oil +* Perilla oil +* Extra virgin olive oil +* Sesame oil / walnut oil + +Flaxseed oil and perilla oil are rich in extremely valuable **Omega-3**, but they are extremely sensitive to heat; even a little heating makes them oxidize, spoil and develop off-flavors. Using them for cold dishes is the "perfect strategy" for getting more Omega-3. diff --git a/en/tips/learn/blanching.md b/en/tips/learn/blanching.md new file mode 100644 index 0000000000..a31b0f7b7a --- /dev/null +++ b/en/tips/learn/blanching.md @@ -0,0 +1,49 @@ +# Blanching + +Blanching is a step in cooking, called chaoshui (焯水) in Chinese, pronounced chāo shuǐ. + +Blanching means heating prepped ingredients in a pot of boiling water until half or fully cooked, then taking them out for further cooking or seasoning. + +Blanching is an indispensable step in cooking, especially for cold dishes. It plays a key role in a dish's color, aroma and flavor—especially color. + +Most vegetables, and meats with a fishy or gamey smell, need blanching. + +## Methods + +### Boiling-Water Blanching + +Boiling-water blanching means heating the water in the pot first, then adding the ingredients. Turn them promptly once they're in, keep it short, and don't overcook. + +This method is mostly used for plant ingredients such as celery, spinach and celtuce. Pay special attention to the heat: if it goes even slightly too long, the color fades and the vegetables lose their crispness and tenderness. So once they're in the pot, take them out to cool as soon as the water starts simmering again. + +- Leafy vegetables should be blanched before slicing, to avoid losing too many nutrients. +- Use plenty of water and high heat so the water returns to a boil quickly after adding the ingredients; for green leafy vegetables, take them out after a brief boil. +- Cool and drain vegetables immediately after blanching, so residual heat doesn't turn them yellow or mushy. +- When blanching vegetables, you can add a little vegetable oil such as peanut, corn or soybean oil to keep them bright green. + +### Cold-Water Blanching + +Cold-water blanching means putting the ingredients and cold water into the pot together. The water should cover the ingredients; then bring it to a boil. The goal is to cook the ingredients for further preparation. + +Potatoes, carrots and the like are bulky and slow to cook, so they need to boil longer. + +Some animal ingredients, such as plain pork, beef omasum and beef tripe, are also put in cold water and heated until cooked before further preparation. Some animal ingredients used for soup should also go in cold water, so nutrients gradually seep out as they heat and the soup is flavorful; using hot water would make the proteins coagulate. + +- Don't add too much water to the pot—just enough to cover the ingredients. +- As it heats gradually, turn the ingredients frequently so they heat evenly and are properly blanched. + +## Additional Notes + +- Blanching sometimes causes unstable, soluble nutrients to leach out of ingredients; water-soluble vitamins in fresh vegetables are especially prone to loss +- Blanch animal and plant ingredients separately; blanch strongly and mildly colored/flavored ingredients separately; blanch large and small pieces separately, to prevent flavors mixing +- After blanching animal ingredients, the liquid can be skimmed, clarified and used as stock + +### Blanching Meat + +- After blanching in boiling water, meat is ready once it changes color; take it out, drain, and go on to the next step. +- After blanching meat, rinse off any clinging blood scum—remember to use warm water, otherwise the meat contracts as it cools and traps the dirt, so you can't wash the scum off. + +### Blanching Leafy Greens + +- When washing leafy greens, sprinkle some salt into the water; this helps wash out any bugs +- Plunge blanched greens into cold water immediately to keep their color and texture. If you don't, the residual heat makes them lose their crunch and turn mushy diff --git a/en/tips/learn/boiling.md b/en/tips/learn/boiling.md new file mode 100644 index 0000000000..7fcdc3f70a --- /dev/null +++ b/en/tips/learn/boiling.md @@ -0,0 +1,12 @@ +# Boiling + +## Process + +Pour water into the pot — turn on the heat and set the pot on the flame — once the water boils (rolling, with lots of bubbles), add the ingredients + +### Notes + +* Covering the pot while heating speeds it up. **But this risks boiling over**. With continued heating, liquid churning too vigorously can spill out of the pot—that's boiling over. +* **If it's about to boil over, immediately turn down the heat and lift the lid.** +* To heat faster while avoiding boil-overs, leave the lid half open as a vent; or turn down the heat later on and keep an eye on the pot. +* Depending on the recipe, ingredients can also go into cold water. However, the water then takes longer to boil. diff --git a/en/tips/learn/cold-dressed-dishes.md b/en/tips/learn/cold-dressed-dishes.md new file mode 100644 index 0000000000..6db54ec02b --- /dev/null +++ b/en/tips/learn/cold-dressed-dishes.md @@ -0,0 +1,155 @@ +# Cold-Dressed Dishes + +## What Cold Dressing Is + +Cold dressing (liangban) is a way of making a dish by tossing the main ingredients together with supporting ingredients + +### Forms of Cold Dressing + +A cold-dressed dish can have the ingredients and supporting ingredients mixed together +Or it can keep the ingredients and supporting ingredients separate, in which case the supporting ingredients are called a dipping sauce + +### Why Cold Dressing + +* Some cold-dressed dishes need no heat source +* Some cold-dressed dishes reduce washing up (no washing, or just a rinse) +* Cold dressing preserves the state of the ingredients, which shows especially with vegetables and raw meats + +### Purpose of Cold Dressing + +* The purpose of cold dressing is to add flavor to bland or tasteless ingredients, such as chicken ribs + +### What Can Go In + +Including but not limited to: + +* Main ingredients +* Supporting ingredients +* Marinades +* Seasonings + +### Notes + +* Pay attention to food safety: if you're not sure an ingredient is safe, don't serve it cold-dressed, and if you know it's unsafe, definitely don't +* Maximize the surface area of the main ingredients, so scoring, slicing, smashing or even mincing is recommended +* Cold-dressed dishes make basic demands on your digestive system; only eat them if you're confident you won't get explosive diarrhea, or if you have time to deal with it +* This was written during the COVID-19 pandemic; for peace of mind, it was suggested to heat all ingredients above 100 degrees Celsius for more than 15 seconds, and if you want to be safe, avoid cold-dressed dishes as much as possible + +## Equipment + +Any container will do, from a porcelain crock to a food-grade plastic bag + +### Notes + +* To keep ingredients from spilling while you toss them, a rigid container at least twice the volume of all the ingredients is best +* For food safety, after marinating in a plastic bag or plastic bowl, move the ingredients to a porcelain or metal container as soon as possible +* For food safety, handle raw ingredients and supporting ingredients on a clean cutting board + +## Process + +### Preparing Leafy Vegetable Main Ingredients (optional) (choose one or more options) + +Examples: cabbage, lettuce, napa cabbage hearts, onions, etc. + +* Tear the ingredient into 4cm * 4cm pieces +* Cut the ingredient into 0.5cm-long strips +* Trim off the unused parts and use the leaves whole +* Blanch the prepared ingredient + +#### Notes + +For some ingredients you don't need to separate the leaves: cut along the axis, then cut crosswise into sections. If you're confident in your knife skills, just cut crosswise into sections directly + +### Preparing Chunky Vegetable Main Ingredients (optional) (choose one or more options) + +Examples: potatoes, water chestnuts, cucumbers, etc. + +* Cut the ingredient into long strips with a 0.5cm * 0.5cm cross-section +* Cut the ingredient into 4cm * 4cm slices less than 0.5cm thick +* Smash or crush the ingredient with the flat of the knife (especially for cucumbers) +* Use the ingredient as-is (especially for ingredients that are already small) +* Blanch the prepared ingredient + +#### Notes + +Smashing an ingredient may make it fly everywhere; you can wrap it in a food-grade plastic bag first + +### Preparing Mushroom and Fungus Main Ingredients (optional) (choose one or more options) + +Examples: all kinds of mushrooms, all kinds of wood ear fungus, etc. + +* Rehydrate the ingredient +* Cut the ingredient into long strips with a 0.5cm * 0.5cm cross-section +* Cut the ingredient into 4cm * 4cm slices less than 0.5cm thick +* Use the ingredient as-is (especially for ingredients that are already small) +* Blanch the prepared ingredient + +#### Notes + +All mushrooms and fungi must be strictly confirmed safe—otherwise you might end up lying on a slab with everything gone + +### Preparing Meat Main Ingredients (optional) (choose one or more options) + +Examples: fish, jellyfish heads, cooked pork, cooked poultry, etc. + +* Cook the ingredient by steaming, boiling, roasting, frying, etc. +* Soak the ingredient in cold water for a while (especially for seafood) +* Tear the ingredient into strips +* Slice the ingredient thinly (especially for boiled pork) +* Cut the ingredient into long strips with a 0.8cm * 0.8cm cross-section +* Tear or cut the ingredient into large pieces by part (especially for whole cooked poultry) + +#### Notes + +* No exceptions for pork and poultry: they must be well done, fully cooked, with no visible blood +* Some beef, fish and seafood can be eaten raw once confirmed safe + +### Preparing "I Reckon This'll Work Too" Ingredients (avoid this process if possible) (all options required) + +Examples: noodles, rice, fruit, tender tree leaves, etc. + +* Confirm the ingredient is safe +* Prepare the ingredient into an edible state +* Prepare the ingredient into a state that can be tossed + +#### Notes + +* Confirm the ingredient is safe: you can mince a small amount and smear it on your upper arm for 30 minutes to test for allergic reactions; if anything abnormal happens, discard it +* Most tree leaves and grasses contain substances that cause discomfort, even after cooking; confirm they're safe +* Most grains are hard to digest and absorb before cooking and may upset your stomach + +### Preparing Supporting Ingredients (optional) (choose one or more options) + +Examples: facing-heaven chilies, garlic cloves, ginger, dried chilies, etc. + +* Remove the stems from the facing-heaven chilies, wash, cut off 0.5cm at the stem end, then mince or cut into sections +* Smash the garlic cloves and peel them, cut off 0.5cm at the root end, then mince or cut into sections +* Peel the ginger, then mince, shred or slice +* Crush the dried chilies +* Put the prepared ingredients into a small bowl or the container you'll toss in +* Add to the container: various powders, seasonings or marinades, and mix well + +#### Notes + +* Supporting ingredients, preparation and methods vary enormously—don't limit your thinking, but verify carefully, use moderate amounts, and remember safety + +### Combining the Ingredients (optional) (choose one or more options) + +* Squeeze the water out of high-moisture meat ingredients and drain +* Put high-moisture vegetable ingredients in a container, add salt at about 200g : 5g, toss, let sit for 5 minutes, and drain +* Add the ingredients and supporting ingredients to the tossing container +* Toss with chopsticks, a spoon, or clean hands +* Seal the container and shake evenly +* Tilt the container to an angle where nothing spills, and rotate it around its axis + +#### Notes + +* High-moisture ingredients added directly may release too much water and dilute the seasoning +* If there isn't enough liquid or it won't mix evenly while tossing, add a little cooled boiled water; if unsure of the amount, 15mL at a time is best +* Some highly absorbent ingredients shouldn't be tossed, as they may end up too strongly flavored after marinating + +### Eating (required) + +* Eat the tossed ingredients directly +* Dip the untossed main ingredients in the dipping sauce and eat +* Add the ingredients and dipping sauce to a staple food and eat diff --git a/en/tips/learn/food-safety.md b/en/tips/learn/food-safety.md new file mode 100644 index 0000000000..42986b0338 --- /dev/null +++ b/en/tips/learn/food-safety.md @@ -0,0 +1,123 @@ +# Food Safety + +## Poisoning + +The following foods carry a risk of poisoning: + +* Unripe green tomatoes +* Undercooked green beans (kidney beans), long beans (cowpeas), [sword beans](https://en.wikipedia.org/wiki/Canavalia_gladiata) +* Sprouted potatoes (yams), sweet potatoes, peanuts +* Improperly processed/undercooked [daylily flowers](https://en.wikipedia.org/wiki/Hemerocallis_citrina) can cause [colchicine](https://en.wikipedia.org/wiki/Colchicine) poisoning +* Raw soy milk +* Wood ear fungus soaked for too long (not just wood ear—any fungus soaked too long carries a poisoning risk) +* Undercooked animal offal +* Mushrooms you don't recognize, or undercooked mushrooms (a Yunnan saying goes: red cap, white stem, eat them and you'll all lie on slabs together. Generally, the prettier the mushroom, the more dangerous it is.) +* …… (contributions welcome) + +Storing and cooking acidic foods in aluminum containers for long periods also carries a poisoning risk, for example: + +* Pickled cabbage (suancai) +* Dried bamboo shoots +* Ketchup +* Lemon juice +* Braised meat (lurou) +* Soy sauce and pickles +* …… (contributions welcome) + +## Allergies + +The following are common allergenic foods (note: allergic reactions are generally lifelong): + +Adults: + +* Shrimp, crab, shellfish (seafood that isn't fresh and has bacterial growth) +* Peanuts +* Tree nuts +* Fish + +Children: + +* Peanuts +* Tree nuts +* Eggs +* Milk (mainly intolerance to the A1 protein in milk) +* Wheat and soy + +## Salmonella Infection + +Salmonella is most common in foods of animal origin; vegetables can also carry it if contaminated by feces. + +The following foods carry a risk of salmonella infection: + +* Undercooked eggs +* Undercooked meat +* Unpasteurized milk + +## Aflatoxin + +Aflatoxin is commonly produced by Aspergillus flavus, Aspergillus parasiticus and a few other molds in moldy grains such as rice, beans and peanuts, and is the most potent carcinogen known so far. It only begins to break down above 280℃, so ordinary cooking doesn't easily destroy it. + +The following foods carry a risk of aflatoxin poisoning: + +* Spoiled peanuts +* Spoiled rice +* Spoiled corn + +Note that this includes products made from them, such as rice noodles and cornmeal; peanut sprouts (sprouted peanuts) grown and produced safely can be considered safe to eat. + +## 3-Nitropropionic Acid + +3-Nitropropionic acid is produced by the fungus Arthrinium saccharicola, which commonly grows on sugarcane and coconuts. Poisoning mainly damages the central nervous system. Acute symptoms include vomiting, dizziness, paroxysmal convulsions, gaze deviation, coma and even death; after-effects are mainly extrapyramidal damage, with symptoms such as flexion, twisting, spasms, limb rigidity and reduced muscle tone at rest. There is currently no specific antidote for this toxin. + +The following foods carry a risk of 3-nitropropionic acid poisoning: + +* Red-hearted sugarcane +* [Spoiled coconuts](https://www.bilibili.com/video/BV1w84y147TU) + +Besides appearance, smell is also an important criterion. Spoiled plants often give off a distinctive odor (like fermented distillers' grains, sourness, etc.). The best way to handle food that smells spoiled is to throw it away. + +## Parasites + +Parasites can enter the body through air, drinking water, food and direct contact. If parasites enter the circulatory system, they can attack white blood cells, reach organs such as the lungs and liver, or block blood or lymph vessels, causing diseases such as cirrhosis, portal hypertension and elephantiasis. And if a person becomes an intermediate host of the pork tapeworm, the parasite can even reach the eyes, heart and brain, endangering life. + +It's best to make sure the following foods are fully cooked, or they may leave corresponding parasites in your body: + +* River snails: Angiostrongylus (rat lungworm) +* Raw fish (sashimi): liver fluke +* Rice field eel: Gnathostoma +* Bullfrog: Spirometra (sparganum) +* Pork: pork tapeworm +* Surface of beef (fine to eat once the surface is cooked): beef tapeworm + +## Safe Food Temperatures + +Heating food to a high enough temperature and holding it for a certain time reduces the risk of bacteria and parasites surviving to some extent. +Different foods have different temperature requirements; cooks should measure the center temperature of the food with a kitchen thermometer. + +To measure temperature, use: a kitchen thermometer +Measure: the center temperature of the food + +The following are industry-standard safe food temperatures: + +| | Whole cuts | Ground meat | Whole bird | +|-----------|------------------------------------------------|-------|-------| +| Pork | 71°C | 71°C | | +| Poultry | 74°C | 74°C | 85°C | +| Beef/lamb | Medium rare: 63°C; Medium: 71°C; Medium well: 77°C | 71°C | | +| Reheated leftovers | 74°C | | | + +Based on the latest 2011 standard from the [U.S. Department of Agriculture](https://www.usda.gov/about-usda/news/blog/cooking-meat-check-new-recommended-temperatures), safe cooking temperatures have been updated as follows: + +| | Whole cuts | Ground meat | +|-----------|------------------------------------------------|-------| +| Pork | 63°C (rest 3 minutes after removing from heat) | 71°C | +| Poultry | 74°C | 74°C | +| Beef/lamb | 63°C (rest 3 minutes after removing from heat) | 71°C | + +## Food–Drug Interactions + +Combining certain foods with medications can pose serious safety risks +The following are some risky combinations: + +* Cephalosporins and alcohol +* (contributions welcome...) diff --git a/en/tips/learn/marinating-meat.md b/en/tips/learn/marinating-meat.md new file mode 100644 index 0000000000..882ed50042 --- /dev/null +++ b/en/tips/learn/marinating-meat.md @@ -0,0 +1,122 @@ +# Marinating (Meat) + +## Note + +Marinating as described here is a step in preparing ingredients before cooking, not making finished products such as cured pork or sausages + +## Marinating + +Marinating meat before cooking is a common way to season it in advance. Usually raw meat is marinated. Decide how to cut the meat based on the dish. + + For example, for popcorn chicken, chicken breast is cut into dice-sized pieces and then marinated in a bowl + + For example, for whole roast lamb, a leg of lamb, or a half or whole side of lamb, you don't need to cut it—just rub plenty of seasoning over the surface to marinate it + +Depending on the dish, the seasonings and supporting ingredients for the marinade can be anything. Sometimes, for different flavors, supporting ingredients may also need to be prepared in advance. + +## Basic Concepts of Marinating + +This describes marinating for a normal level of seasoning. + +- In general, the more meat (e.g. marinating 5kg of chicken wings at once), the bigger the piece (e.g. a whole leg of lamb), and the stronger the flavor you want, the more seasonings and supporting ingredients you need +- In general, the longer you plan to marinate, the less seasoning and supporting ingredients you should use +- The marinade should coat all surfaces evenly. For meat slices or shreds, mix and massage them by hand as evenly as possible. For a whole leg of lamb, brush the marinade evenly over the surface with your hand or a brush +- Meat for stir-frying or deep-frying usually needs marinating in advance. Stir-fried meat should stay tender, and cooking usually uses high heat for a short time. When short cooking makes it hard for flavor to penetrate, marinating in advance makes up for it + +## Marinating Techniques + +- Fine meat shreds, thin slices: the meat is delicate, so be as gentle as possible. Shape your fingers like the claw of a claw machine and lightly mix in the marinade. Then gently stir in one direction +- Meat shreds, slices, chunks: same technique as above, but you can use a bit more force +- Chicken drumsticks, wings and similar sizes: first score the ingredient a few times. Chicken drumettes and drumsticks can be pierced all the way through with a knife. Then mix the marinade in a bowl first, and put the ingredients into the bowl to coat evenly +- Leg of lamb and similar sizes: usually pierce holes all the way through the thicker parts. Then mix the marinade and spread it evenly over the surface + +## Marinating Containers and Time + +- Any container that holds the ingredients and marinade will do, including bowls, plates and trays. This is open marinating, usually for a shorter time, commonly 0.5-2 hours. (Roast) leg of lamb can be marinated this way too, but for longer +- You can marinate in a large enough food-grade zip-top bag. This is sealed marinating, usually for a long time, e.g. overnight, or for things like pork ribs that are slow to absorb flavor. Commonly 4 hours to overnight. Use slightly less marinade so the dish doesn't end up too strong and salty + +## Common Marinade Ingredients + +- Light soy sauce: adds a savory soy base with saltiness. Can be used with almost any meat +- Dark soy sauce: not very salty, but colors easily. Used for base color and aroma. Generally don't use a lot, to avoid a beany taste. Can be used with almost any red meat (used sparingly); for pork liver and the like you can add more +- Salt: salty, but without a soy aroma after cooking. Can be used with any meat +- White (granulated) sugar: adds sweetness (in large amounts), or makes meat more tender (in small amounts). Can be used with any poultry or livestock meat, but not commonly with fish and seafood. +- Brown sugar: adds sweetness and its distinctive brown sugar taste, slightly stronger than white sugar. Can be used with almost any meat (usually darker meats or dishes with a darker finished color) +- Oyster sauce: adds savory umami, saltiness and sweetness. Usually used with red meat +- White vinegar/rice vinegar: adds sourness. Used less often +- Aged vinegar/black vinegar: adds not only sourness but also aroma and color. Black vinegar suits darker fish (especially grilled fish) +- Cooking wine: removes off-odors and adds aroma. Can be used with almost any meat. But note: + - Cooking wine has a strong flavor of its own that easily masks the ingredient's natural aroma; for ingredients without a strong fishy smell, consider not using cooking wine to remove odors. For example: beef, fish and chicken. + - For chicken, you can use baijiu instead of cooking wine. + - For beef, you can use green onion and ginger water instead of cooking wine. + - For white fish, just washing off the blood and slime removes most of the fishy smell; no cooking wine is recommended. +- Huangjiu (Shaoxing wine): removes off-odors and adds aroma, more effective than cooking wine and with a more complex aroma. Usually used with white meat. It can also be used with red meat, but the effect is about the same as cooking wine. +- Five-spice powder/thirteen-spice powder: adds aroma to meat; the simplest compound spices. Five-spice only adds aroma, while thirteen-spice has a distinctive, recognizable aroma. Control the amount when marinating with these spices. Can be used with almost any meat, but not commonly with fish and seafood +- Chili powder: there are many kinds. Setting aside the chili variety, by grind there's chili powder/chili flakes, crushed chili, etc. Besides adding heat to meat, it also adds color to the dish. Avoid using too much chili when marinating. Can be used with almost any meat that needs a spicy base, but control the cooking time so the chili doesn't turn bitter or too dark +- Ground cumin, ground fennel: usually use the ground powder, not whole seeds, so the meat absorbs the flavor more easily. Can be used with almost any red meat and chicken +- X-pepper powders: add pungent, spicy, aromatic and sharp flavors to meat. Use in moderation so they don't overpower other flavors + - Ground black pepper: pungent and spicy. Can be used with almost any red meat + - Ground white pepper: pungent and aromatic. A bit milder than black pepper, emphasizing aroma. Can be used with almost any meat + - Ground Sichuan pepper: pungent and sharp. Has the distinctive aroma of Sichuan peppercorns and is quite recognizable. Can be used with almost any meat +- Doubanjiang: adds fermented bean paste aroma, saltiness and heat to meat. Can be used with almost any red meat +- Green onion, ginger, garlic: green onion and ginger remove off-odors and add aroma; garlic adds a pungent aroma. Green onion can be cut into sections or slices as needed; ginger is usually sliced, sometimes peeled; garlic can be sliced or minced. If you don't want green onion and ginger in the finished dish, or want a lighter flavor, squeeze pieces of them in a bowl with a tiny bit of water to make green onion and ginger water, and marinate the meat in that. Garlic is usually not added directly. Can be used with any meat +- Hoisin sauce, shrimp paste, etc.: add umami and saltiness to meat. Hoisin is on the sweet side, shrimp paste is strong. Can be used with almost any meat, but not in many situations +- Douchi (fermented black beans): adds fermented bean aroma and saltiness to meat. Can be used with almost any red meat, but not used much +- Starch (shengfen): i.e. starch. Starch is an important marinade ingredient for velveting. The thicker the coating, or the silkier the texture you want, the more starch you need. Can be used with almost any meat. `Starch can be used as a simple coating for deep-frying (usually with flour or similar added as needed); in that case it's generally not added during marinating` + - Cornstarch, potato starch: usually the stickiest + - Sweet potato starch: slightly less sticky +- Oil: adding a suitable amount of oil while marinating seals in moisture and flavor. If marinating in an open container for a long time (e.g. in a bowl), an oil seal greatly helps keep the meat from drying out or turning tough. Can be used with almost any meat. After an oil seal, use slightly less oil in the wok when stir-frying; no difference for deep-frying + +## Some General-Purpose Marinade Formulas + +- Beef: marinate with a moderate amount of light soy sauce, a little cooking wine and a little sugar. Depending on taste, add salt (for extra saltiness), oyster sauce and a tiny bit of hoisin (oyster sauce beef), five-spice/thirteen-spice (onion beef stir-fry). Use green onion and ginger sparingly +- Chicken (including breast and wings): marinate with a moderate amount of light soy sauce, a smaller amount of sugar and a little cooking wine. Depending on taste, add salt (for extra saltiness), five-spice/thirteen-spice (popcorn chicken), a tiny bit of dark soy sauce (pan-fried chicken wings) +- White fish: marinate with a moderate amount of salt and a little cooking wine/huangjiu. Depending on taste, add hoisin/seafood soy sauce/steamed fish soy sauce (pan-fried hairtail), green onion and ginger (water) (roast skin-on fish) +- Red fish: marinate with a moderate amount of light soy sauce and a little cooking wine. Depending on taste, add seafood soy sauce/a little steamed fish soy sauce (pan-fried salmon), brown sugar (Nordic-style roast salmon) +- Pork liver: marinate with a moderate amount of light soy sauce and cooking wine. Depending on taste, add starch and a moderate amount of dark soy sauce (velvet-fried pork liver), a little sugar, etc. + +## Practical Dish Examples + +- Onion beef stir-fry: for 150g of beef (one serving). Slice the beef; the finished dish should be tender and smooth; stir-fried + - Light soy sauce 10ml (about 2 tablespoons) + - Cooking wine 5ml (about 1 tablespoon) + - White sugar 2.5-10g (about 1-4 teaspoons, depending on how sweet you like it) + - Ground cumin 5g (about 2 teaspoons) + - Starch 10-15g (about 1 small handful) + - Oil 10ml (about 2 tablespoons) + - (Optional) Thirteen-spice 1g (about 0.5 teaspoon) + - (Optional) Ground black pepper 1g (about 0.5 teaspoon) + +- Oyster sauce beef: for 150g of beef (one serving). Slice the beef; the finished dish should be tender with a good velvety coating, and on the sweet side; stir-fried + - Light soy sauce 5ml (about 1 tablespoon) + - Cooking wine 5ml (about 1 tablespoon) + - Oyster sauce 10-20ml (about 2-4 tablespoons, depending on how salty you like it; oyster sauce is fairly salty) + - White sugar 5-15g (about 2-6 teaspoons, depending on how sweet you like it) + - Starch 25-35g (about 1 large handful) + - Oil 10ml (about 2 tablespoons) + +- Five-spice salt and pepper chicken: for 150g of chicken breast (one serving). Cut the chicken into dice-shaped pieces; deep-fried + - Light soy sauce 10ml (about 2 tablespoons) + - Cooking wine 2.5ml (about 0.5 tablespoon) + - Five-spice powder 5g (about 2 teaspoons) or thirteen-spice 2.5-5g (about 1-2 teaspoons) + - (Optional) Ground cumin 1g (about 0.5 teaspoon) + - (Optional) Ground white pepper 1g (about 0.5 teaspoon) + +- Honey-glazed roast chicken wings: for 250g of bone-in chicken wing flats (one serving). Score the wings a few times; the finished dish is savory-sweet with an emphasis on sweet; roasted + - Light soy sauce 10ml (about 2 tablespoons) + - Cooking wine 2.5ml (about 0.5 tablespoon) + - White sugar 5-15g (about 2-6 teaspoons, depending on how sweet you like it) + - Honey/syrup 10-20ml (about 2-4 tablespoons, depending on how sweet you like it. If using 10g or more of white sugar, add only 10ml) + - (Optional) Five-spice powder 2.5g (about 1 teaspoon. Don't use thirteen-spice) + +- Roast salmon: for a 200g boneless salmon fillet (one serving). Don't cut the fish; roasted in the oven + - Light soy sauce 10ml (about 2 tablespoons) + - Cooking wine 2.5ml (about 0.5 tablespoon) + - Brown sugar 10-20g (about 4-8 teaspoons, depending on how sweet you like it) + - Balsamic vinegar/Zhenjiang black vinegar 2.5-5ml (about 0.5-1 tablespoon, depending on how sour you like it) + - Ground nutmeg 2.5g (about 1 teaspoon) + - Ground thyme 1g (about 0.5 teaspoon) + - Ground ginger 1g (about 0.5 teaspoon) + - Ground rosemary 1-2g (about 0.5-1 teaspoon) + - (Optional) Ground white pepper 1g (about 0.5 teaspoon) + - (Optional) Dried chili flakes 2.5-10g (about 1-4 teaspoons, depending on how spicy you like it) diff --git a/en/tips/learn/pressure-cooking.md b/en/tips/learn/pressure-cooking.md new file mode 100644 index 0000000000..d5c2c90d94 --- /dev/null +++ b/en/tips/learn/pressure-cooking.md @@ -0,0 +1,38 @@ +# Pressure Cooking + +Steaming (rice) and stewing with a rice cooker, stovetop pressure cooker or electric pressure cooker. + +## What a Pressure Cooker Is + +A pressure cooker is really an ordinary pot with a lockable, semi-sealed lid that has a valve for controlling the pressure inside. + +### How It Works + +A pressure cooker lets steam build up inside the pot, raising the internal pressure. As the pressure rises, so does the boiling point of water, so water-containing food can cook at temperatures above 100 ℃. + +### Advantages + +* Because the actual cooking temperature is higher, cooking times can be greatly shortened. +* The high temperature inside promotes browning and caramelization, producing distinctive flavors. + +## Process + +* Put the ingredients and water in the inner pot, close the lid, **make sure the pot is sealed**, and heat. +* For tough ingredients such as tendons, a pressure cooker can make them tender fairly easily, giving a better texture. +* Pressure cookers usually have a self-locking valve (float valve). As pressure builds during cooking, the valve rises and locks, sealing the inside from the outside so pressure can build. Once it rises, it also locks the lid so it can't be forced open, as a safety measure. Make sure nothing blocks the self-locking valve during cooking, so the cooker works properly. +* After it switches to keep-warm, **release all the steam through the pressure release valve before opening the lid**. + +### Notes + +* **Steam is very hot—don't put your face near the release valve.** +* When cooking **liquid foods**, **don't release the pressure manually**—watch out for spraying (you can put the food in a sealed jar or vacuum bag before pressure cooking). +* For some dishes (such as soups), manual pressure release **may affect the flavor and texture**. +* Before opening the lid, make sure the steam has been released. Don't open it all at once, and especially **don't open it facing anyone**, to avoid steam burns. +* After cooking, once the pressure inside drops to match the outside, the self-locking valve releases. You can use this as the sign that the lid can be opened. +* The seal depends on the rubber gasket in the lid; for older pressure cookers, check that the gasket still works. +* Make sure the gasket is completely clean; any particle stuck in it can break the seal. +* Many pressure cookers have a max-fill line that ingredients and liquid shouldn't exceed; too much food and liquid can make steam surge and block the release valve, or spray out a lot of steam that's hard to clean up. +* For pressure cookers without a max-fill line, it's best not to fill above 2/3 of the pot either. +* **Don't use a pressure cooker for foods that foam easily, such as oats or dried noodles**. The foam can block the steam valve and pressure release pipe. +* If, during cooking, the pressure valve rises and releases steam or vapor, the cooker is over-pressurized and the valve is releasing the excess for safety. The escaping steam may smell wonderful, but the food loses flavor, and over-pressurization can bend the locking grooves on some types of pressure cooker. So when you see steam escaping, turn down the heat. +* Tip: opening the lid from the side is a good choice. diff --git a/en/tips/learn/removing-off-odors.md b/en/tips/learn/removing-off-odors.md new file mode 100644 index 0000000000..c531050445 --- /dev/null +++ b/en/tips/learn/removing-off-odors.md @@ -0,0 +1,43 @@ +# Removing Off-Odors + +Removing off-odors (quxing) is a step in cooking. + +It means using methods including, but not limited to, adding seasonings and blanching to remove fishy or gamey smells from meat, seafood and other foods. + +**Fishy and gamey notes are part of the flavor of some foods; removing too much may leave the food without its character.** + +There are many ways to remove off-odors; choose flexibly while cooking. + +## Methods + +### Adding Seasonings + +Adding seasonings to the ingredients is the simplest method. For example, for most dishes that use beaten egg ([Steamed Egg Custard](../../dishes/vegetable_dish/steamed-egg-custard.md), [Tomato and Egg Stir-fry](../../dishes/vegetable_dish/tomato-and-egg-stir-fry.md)), you can add salt, cooking wine, vinegar and other seasonings while beating the eggs to remove the eggy smell. + +When cooking certain meats, you can add spices such as Sichuan peppercorns, star anise, bay leaves, cinnamon, fennel seeds and chili peppers to the broth. + +Ready-made spicy hotpot base has an extremely strong aroma; adding a suitable amount while cooking is enough to cover the gamey smell of most meats. + +### Dipping Sauces + +Some foods still smell strongly after cooking. You can mix a dipping sauce to mask the smell while eating. + +Common dipping sauce ingredients include: vinegar, soy sauce, sesame oil, doubanjiang, sweet bean sauce, sesame paste, peanut butter, fermented bean curd, salt, garlic, ginger, etc. + +Dipping sauce combinations are a matter of taste, so no examples are given here. + +### Aromatics in Hot Oil (Qiangguo) + +When stir-frying, you can fry aromatics such as green onion, ginger, garlic and dried chilies in hot oil. The high heat releases their aromatic compounds, which cover off-odors to some extent and add flavor to the dish. + +### Cold-Water Blanching + +Some animal ingredients retain blood, such as chicken, pig's trotters and pork ribs. If not removed, the residual blood gives the dish an off-odor. + +When the ingredients go into cold water, the residual blood disperses into the water; as the temperature rises, the proteins in the blood coagulate, and the blood dispersed in the water forms scum that floats to the surface. Simply skim off the scum with a spoon to finish removing the odor, and the remaining clear broth can be used as a base for braising or stewing. + +### Notes + +- When blanching, seasonings such as Sichuan peppercorns, star anise, cooking wine and scallion are often added to the pot to further strengthen the effect +- Star anise has a strong aroma; add it in moderation +- Sichuan peppercorns and green Sichuan peppercorns are small and used in large quantities, so they may remain in the pot or even in the finished dish; you can wrap them in a cheesecloth spice bag or use a food-grade stainless steel spice infuser so they're easy to remove before serving diff --git a/en/tips/learn/steaming.md b/en/tips/learn/steaming.md new file mode 100644 index 0000000000..e86805c698 --- /dev/null +++ b/en/tips/learn/steaming.md @@ -0,0 +1,22 @@ +# Steaming + +## Methods + +### Steamer Pot + +A steamer pot has multiple tiers: the bottom holds water, and the steam produced when the water boils heats the food in the tiers above. + +Add a suitable amount of water to the bottom of the steamer — put the food in the upper steamer tier — heat the steamer on the stove + +### Wok + +If you don't have a steamer, only an ordinary wok (not a flat frying pan), you can put a trivet in the bottom and add enough water to get an effect similar to a steamer. + +Add plenty of water to the bottom of the wok — put in the trivet — place the food on the trivet — turn on the heat and cover + +## Notes + +* Because the heat source is steam, the bottom of food in the lower steamer tiers may get wet. Put a steamer cloth under the food to avoid this. A simple rack made of chopsticks also works. +* You can set a timer on a smart device to remind you to turn off the heat, so you don't forget and let it boil dry. +* When using a steamer, keep an eye on how much water is left at the bottom, **especially with a wok**, to avoid it boiling dry, which is a safety hazard. +* (Optional) When steaming in a wok, you can put a steaming plate on top of the trivet. diff --git a/en/tips/learn/stir-frying-and-pan-frying.md b/en/tips/learn/stir-frying-and-pan-frying.md new file mode 100644 index 0000000000..3ad9b0bec4 --- /dev/null +++ b/en/tips/learn/stir-frying-and-pan-frying.md @@ -0,0 +1,50 @@ +# Stir-frying and Pan-frying + +## Equipment + +You can use an ordinary metal (iron/stainless steel/aluminum) wok or frying pan, or a nonstick pan. + +Aluminum containers are not recommended; see the food safety section for why + +### Notes + +* How to stir-fry without sticking in an ordinary pan: + +#### Fry-an-Egg-First Method + +* Before stir-frying anything, scramble an egg; don't wash the pan afterward, and the next dish won't stick. + +#### Hot Wok, Cold Oil Method + +* Remember: it must be a hot wok with cold oil, so heat the wok first + * Dry-heat the clean, empty wok so it heats evenly until hot + * Add cold oil and swirl the wok so the oil coats the whole surface (swirl back and forth so it heats evenly) + * When you see vapor rising from the wok, the oil is hot + * Pour the oil out, and don't wash the wok afterward + * You can repeat the above steps 2-3 times for a better nonstick effect + * Note: on a gas stove, flames may flare up—be careful + +#### Hot Wok, Two Oils Method + +* First heat the wok + * Dry-heat the clean, empty wok so it heats evenly until hot + * Add "a little cold oil" and swirl the wok so the oil coats the whole surface (swirl back and forth so it heats evenly) + * When you see vapor rising from the wok, the oil is hot + * Then add more cold oil and start stir-frying + * Note: on a gas stove, flames may flare up—be careful. + +Additional notes: + +* The goal is to coat the bottom of the wok with oil; this works for every household wok on the market, instantly turning it nonstick. +* Food won't stick in a nonstick pan. The nonstick effect comes from the coating on the inside. **Metal spatulas scratch the coating. Use wooden or silicone spatulas with nonstick pans to avoid damaging it.** + +### Process + +Turn on the heat — set the wok flat on the flame and heat it — pour oil into the wok and heat it — add the food and stir-fry — remember to add seasonings before serving + +### Notes + +* To judge whether the wok/oil is hot, hold your hand flat above the wok and feel the heat; only add ingredients once the oil is hot. +* Before pouring oil into the wok, make sure there's no water left inside. **Water makes hot oil splatter, which is dangerous.** +* Following on from that, drain ingredients before they go into hot oil (beaten egg is fine); likewise, never put frozen ingredients into hot oil, as the melting ice is dangerous. +* **If the oil catches fire, never pour water on it.** That makes the fire spread. When a fire starts, quickly turn off the heat and cover the wok with its lid. diff --git a/en/tips/learn/using-a-microwave.md b/en/tips/learn/using-a-microwave.md new file mode 100644 index 0000000000..50c6cc3cb8 --- /dev/null +++ b/en/tips/learn/using-a-microwave.md @@ -0,0 +1,47 @@ +# Using a Microwave + +## What a Microwave Is + +The microwave oven was invented in 1945 by [Percy Lebaron Spencer](https://en.wikipedia.org/wiki/Percy_Spencer). + +While working as a radar systems engineer, he noticed that the chocolate bar in his pocket started melting whenever the radar was on, which gave him the idea that led to the invention. + +### How It Works + +A microwave uses electromagnetic waves at a frequency of 2.45 billion hertz produced by a magnetron; this frequency makes water and oil molecules vibrate and heat up. + +## Process + +Microwaves do quite a good job at many cooking tasks. + +High power is good for: + +* [Cooking] Cooking vegetables +* [Cooking] Softening hard, high-moisture vegetables (such as potatoes, onions and artichokes) +* [Puffing] Popping snacks, such as cream puffs, Indian papadums and popcorn + +Medium power is good for: + +* [Cooking] Seafood (e.g. [Microwave Black Cod with Ginger and Green Onion](../../dishes/aquatic/microwave-scallion-and-ginger-black-cod.md)) +* [Cooking] Tenderizing meat +* [Dehydrating] Drying fruit and vegetable peels +* [Dehydrating] Making jerky +* [Frying] Crisping herbs +* [Frying] Wilting leafy greens +* [Heating] Reheating leftovers + +Low power is used for: + +* [Defrosting] Thawing food +* [Defrosting] Melting butter and chocolate + +## Notes + +* A microwave shouldn't be used to heat plain water, as it may superheat and boil violently, which can be dangerous to you +* Never heat eggs in a microwave! Unless it's a **shelled**, **raw** egg with the yolk pierced. Heating makes the gas inside the egg expand, causing it to explode. +* Whatever the reason, even out of curiosity, you shouldn't heat whole fruit (such as grapes, blueberries or cherry tomatoes) in a microwave—it may make them explode +* Because the microwave wavelength is 12.2 cm, microwaves heat small objects more slowly than large ones. So if the ingredients are very small, it's best to group them together for heating. +* Microwaves only penetrate a few centimeters into food, so sometimes the outside is very hot while the inside is still cold. The solution is to put the ingredients with a little liquid into a sealed bag, or into a bowl covered with plastic wrap, so enough steam forms inside the container to make up for the microwave's uneven cooking. + * Tip: when opening the sealed bag, watch out for escaping steam +* Microwaves only heat things containing liquid molecules such as water and oil, so plastic wrap and sealed bags aren't heated by the microwaves. +* Metal reflects microwaves rather than heating up; avoid containers with gold rims or metal patterns, to avoid uneven heating that cracks the container. Always use porcelain or glass containers or microwave-specific bakeware. diff --git a/en/tips/learn/using-an-air-fryer.md b/en/tips/learn/using-an-air-fryer.md new file mode 100644 index 0000000000..d2e750b87d --- /dev/null +++ b/en/tips/learn/using-an-air-fryer.md @@ -0,0 +1,65 @@ +# Using an Air Fryer + +## What an Air Fryer Is + +An air fryer is an electric cooking appliance that uses hot air instead of hot oil to cook food, giving results close to deep-frying without oil. + +### How It Works + +An air fryer's heater at the top produces hot air, which circulates around the food, quickly heating the food's own fat and drawing out moisture to produce a fried effect and a crispness similar to deep-fried food. + +### Advantages + +* Since no cooking oil needs to be added, you can **greatly reduce** your intake of high-fat, high-calorie cooking oil. +* Fast-circulating hot air dehydrates the food, making the surface golden and crispy—crisp outside and tender inside. +* Simple to operate and beginner-friendly. + +## Process + +* Place the air fryer on a stable, flat, level, heat-resistant surface. +* Remove the pan, put the ingredients in the basket, and slide the pan back into the unit. +* Change the preset temperature and turn the knob to set the cooking time. +* Once the time is set, the appliance starts cooking; it's done when the timer rings. +* Tip all the food from the basket into a bowl or plate. Always take the basket with the food out of the pan, because the bottom of the pan **may contain hot oil or fat**. + +## Notes + +* When using an air fryer, don't set the temperature too high (ideally within 120℃, preferably no higher than 168℃) or the time too long (about 10 minutes), to avoid producing too much harmful [acrylamide](https://en.wikipedia.org/wiki/Acrylamide). +* Cooking fewer starchy foods in the air fryer, such as potatoes, bread and youtiao, reduces [acrylamide](https://en.wikipedia.org/wiki/Acrylamide) intake accordingly. Comparatively, air fryers are better suited to foods with more fat or moisture, such as meat and vegetables. +* Don't block the air inlet on top or the outlet on the back during use. Blocking them with your hand could result in **burns from the hot air**. +* Temperatures can vary by ±10℃ between brands; for the first try, reduce the time by 10% and adjust gradually + +## Cooking Suggestions + +### Common Foods + +| Food | Temperature (℃) | Time (minutes) | Steps | +|---------|---------|--------|--------------------------------------------------------------------| +| **French fries** | 200 | 15-20 | 1. No need to thaw frozen fries; spray lightly with oil; - 2. Spread in the basket in one layer (no overlapping), shake every 5 minutes; - 3. For the last 2 minutes you can raise it to 210℃ for color. | +| **Chicken wings** | 180 | 18-22 | 1. Score the wings and marinate with light soy sauce, cooking wine, oyster sauce and minced garlic for 1 hour; - 2. Spread in the basket and brush with honey water; - 3. Roast for 10 minutes, then flip and continue. | +| **Fish** | 180-190 | 12-15 | 1. Score both sides of the fish and marinate with ginger slices, green onion, salt and cooking wine for 20 minutes; - 2. Brush the fish with oil and line with foil to prevent sticking; - 3. Flip once halfway. | +| **Steak** | 200 | 8-12 | 1. Bring the steak to room temperature, season both sides with salt, black pepper and olive oil; - 2. Preheat the air fryer for 5 minutes, then cook according to thickness (4-6 minutes per side). | +| **Beef cubes** | 180 | 15-18 | 1. Cut the beef into 2cm cubes and marinate with light soy sauce, starch and black pepper for 30 minutes; - 2. Spread in the basket, roast for 10 minutes, then turn once; - 3. You can add onion and bell peppers to roast together. | +| **Pork chops** | 175-185 | 16-20 | 1. Pound the pork chops with the back of a knife, marinate with light soy sauce, garlic powder and five-spice powder for 40 minutes; - 2. Spray with oil and line with baking paper; - 3. Flip halfway and brush with the marinade. | +| **Egg tarts** | 170-180 | 12-15 | 1. Thaw the tart shells and pour in homemade custard (milk + cream + sugar + egg yolk); - 2. No need to preheat; bake until the shells are golden and the centers are lightly charred. | +| **Cake** | 160 | 25-30 | 1. Line a 6-inch pan with baking paper and pour in the batter (70% full); - 2. Bake slowly at low temperature; done when a toothpick comes out clean; - 3. Invert to cool so it doesn't collapse. | +| **Pizza** | 180-190 | 8-12 | 1. No need to thaw frozen pizza; you can add extra cheese; - 2. Line with foil to prevent leaks, bake until the cheese has browned spots; - 3. For homemade pizza, prebake the crust for 5 minutes before adding toppings. | +| **Peanuts** | 160 | 10-12 | 1. Soak raw peanuts for 5 minutes and drain; - 2. Toss with a little oil and salt; - 3. Spread in a single layer and shake every 3 minutes. | + +### Key Points + +1. **Preparation is key** + - Meat must be fully thawed and patted dry (bring steaks/pork chops to room temperature) + - Frozen foods (fries/pizza) can be cooked directly, but shake/flip more often + +2. **Preventing sticking** + - For sticky foods like fish and cake, line with baking paper or foil + - You can line the bottom of the basket with onion or lemon slices for flavor and to catch juices + +3. **Controlling color** + - Raising the temperature by 10-20℃ for the last 2-3 minutes makes the surface crispier (for fries/chicken wings) + - Covering egg tarts/cakes with foil prevents over-browning + +4. **Checking doneness** + - Meat: press with chopsticks—firm means well done, soft and springy means medium + - Cake: done when a toothpick inserted into the center comes out without batter diff --git a/en/translation-map.json b/en/translation-map.json new file mode 100644 index 0000000000..2709b9f193 --- /dev/null +++ b/en/translation-map.json @@ -0,0 +1,394 @@ +{ + "dishes/aquatic/bean-paste-steamed-crab.md": "dishes/aquatic/酱炖蟹.md", + "dishes/aquatic/bream-braised-with-tofu.md": "dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md", + "dishes/aquatic/butter-fried-shrimp.md": "dishes/aquatic/黄油煎虾/黄油煎虾.md", + "dishes/aquatic/carp-stewed-with-napa-cabbage.md": "dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md", + "dishes/aquatic/crab-pot.md": "dishes/aquatic/肉蟹煲.md", + "dishes/aquatic/curry-crab-stir-fry.md": "dishes/aquatic/咖喱炒蟹.md", + "dishes/aquatic/garlic-butter-shrimp.md": "dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md", + "dishes/aquatic/garlic-steamed-prawns.md": "dishes/aquatic/蒜蓉虾/蒜蓉虾.md", + "dishes/aquatic/microwave-scallion-and-ginger-black-cod.md": "dishes/aquatic/微波葱姜黑鳕鱼.md", + "dishes/aquatic/oil-braised-prawns.md": "dishes/aquatic/油焖大虾/油焖大虾.md", + "dishes/aquatic/pan-fried-topmouth-culter.md": "dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md", + "dishes/aquatic/pan-seared-argentine-red-shrimp.md": "dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md", + "dishes/aquatic/poached-shrimp.md": "dishes/aquatic/白灼虾/白灼虾.md", + "dishes/aquatic/razor-clam-omelette.md": "dishes/aquatic/蛏抱蛋/蛏抱蛋.md", + "dishes/aquatic/red-braised-carp.md": "dishes/aquatic/红烧鲤鱼.md", + "dishes/aquatic/red-braised-fish-head.md": "dishes/aquatic/红烧鱼头.md", + "dishes/aquatic/red-braised-fish.md": "dishes/aquatic/红烧鱼.md", + "dishes/aquatic/scallion-braised-sea-cucumber.md": "dishes/aquatic/葱烧海参/葱烧海参.md", + "dishes/aquatic/scallion-oil-mandarin-fish.md": "dishes/aquatic/葱油桂鱼/葱油桂鱼.md", + "dishes/aquatic/sichuan-boiled-fish.md": "dishes/aquatic/水煮鱼.md", + "dishes/aquatic/sichuan-grilled-fish.md": "dishes/aquatic/混合烤鱼/烤鱼.md", + "dishes/aquatic/sizzling-oil-eel-shreds.md": "dishes/aquatic/响油鳝丝.md", + "dishes/aquatic/spicy-crayfish.md": "dishes/aquatic/小龙虾/小龙虾.md", + "dishes/aquatic/steamed-oysters.md": "dishes/aquatic/清蒸生蚝.md", + "dishes/aquatic/steamed-sea-bass.md": "dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md", + "dishes/aquatic/sweet-and-sour-carp.md": "dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md", + "dishes/aquatic/wasabi-butter-giant-river-prawns.md": "dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md", + "dishes/aquatic/yangshuo-beer-fish.md": "dishes/aquatic/阳朔啤酒鱼/阳朔啤酒鱼.md", + "dishes/breakfast/air-fryer-toast.md": "dishes/breakfast/空气炸锅面包片.md", + "dishes/breakfast/american-scrambled-eggs.md": "dishes/breakfast/美式炒蛋.md", + "dishes/breakfast/boiled-corn.md": "dishes/breakfast/水煮玉米.md", + "dishes/breakfast/egg-fried-glutinous-rice-cakes.md": "dishes/breakfast/蛋煎糍粑.md", + "dishes/breakfast/egg-sandwich.md": "dishes/breakfast/鸡蛋三明治.md", + "dishes/breakfast/flaky-scallion-pancake-wraps.md": "dishes/breakfast/手抓饼.md", + "dishes/breakfast/italian-sausage-shakshuka.md": "dishes/breakfast/意式香肠北非蛋.md", + "dishes/breakfast/korean-mayak-eggs.md": "dishes/breakfast/韩国麻药鸡蛋.md", + "dishes/breakfast/longan-and-red-date-congee.md": "dishes/breakfast/桂圆红枣粥.md", + "dishes/breakfast/microwave-mug-cake.md": "dishes/breakfast/微波炉蛋糕.md", + "dishes/breakfast/microwave-poached-eggs.md": "dishes/breakfast/微波炉荷包蛋.md", + "dishes/breakfast/microwave-steamed-egg.md": "dishes/breakfast/微波炉蒸蛋.md", + "dishes/breakfast/microwave-sunny-side-up-egg.md": "dishes/breakfast/太阳蛋.md", + "dishes/breakfast/milk-oats.md": "dishes/breakfast/牛奶燕麦.md", + "dishes/breakfast/oat-and-egg-pancake.md": "dishes/breakfast/燕麦鸡蛋饼.md", + "dishes/breakfast/onsen-tamago.md": "dishes/breakfast/温泉蛋/温泉蛋.md", + "dishes/breakfast/pan-fried-dumplings.md": "dishes/breakfast/煎饺.md", + "dishes/breakfast/scotch-eggs.md": "dishes/breakfast/苏格兰蛋/苏格兰蛋.md", + "dishes/breakfast/soft-boiled-eggs.md": "dishes/breakfast/溏心蛋.md", + "dishes/breakfast/steamed-egg-custard.md": "dishes/breakfast/蒸水蛋.md", + "dishes/breakfast/steamed-flower-rolls.md": "dishes/breakfast/蒸花卷.md", + "dishes/breakfast/tea-eggs.md": "dishes/breakfast/茶叶蛋.md", + "dishes/breakfast/the-perfect-boiled-egg.md": "dishes/breakfast/完美水煮蛋.md", + "dishes/breakfast/toast-with-jam.md": "dishes/breakfast/吐司果酱.md", + "dishes/breakfast/tuna-mayo-sandwich.md": "dishes/breakfast/金枪鱼酱三明治.md", + "dishes/condiment/fried-skewer-seasoning-sauce.md": "dishes/condiment/炸串酱料.md", + "dishes/condiment/garlic-soy-sauce.md": "dishes/condiment/蒜香酱油.md", + "dishes/condiment/scallion-oil.md": "dishes/condiment/葱油.md", + "dishes/condiment/shaanxi-chili-oil.md": "dishes/condiment/油泼辣子/油泼辣子.md", + "dishes/condiment/simple-caramel-color.md": "dishes/condiment/简易版炒糖色.md", + "dishes/condiment/simple-syrup.md": "dishes/condiment/蔗糖糖浆/蔗糖糖浆.md", + "dishes/condiment/strawberry-jam.md": "dishes/condiment/草莓酱/草莓酱.md", + "dishes/condiment/sweet-and-sour-sauce.md": "dishes/condiment/糖醋汁.md", + "dishes/condiment/youxu-oil-flour-paste.md": "dishes/condiment/油酥.md", + "dishes/dessert/baked-egg-tarts.md": "dishes/dessert/烤蛋挞/烤蛋挞.md", + "dishes/dessert/chiffon-cake.md": "dishes/dessert/戚风蛋糕/戚风蛋糕.md", + "dishes/dessert/coffee-coconut-milk-jelly.md": "dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md", + "dishes/dessert/english-scones.md": "dishes/dessert/英式司康/英式司康.md", + "dishes/dessert/fried-milk.md": "dishes/dessert/炸鲜奶/炸鲜奶.md", + "dishes/dessert/gajar-ka-halwa-carrot-halwa.md": "dishes/dessert/胡萝卜甜糕.md", + "dishes/dessert/guilinggao-herbal-jelly.md": "dishes/dessert/龟苓膏/龟苓膏.md", + "dishes/dessert/honey-bread-rolls-without-a-stand-mixer.md": "dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md", + "dishes/dessert/konjac-cake.md": "dishes/dessert/魔芋蛋糕/魔芋蛋糕.md", + "dishes/dessert/margherita-cookies.md": "dishes/dessert/玛格丽特饼干/玛格丽特饼干.md", + "dishes/dessert/oreo-ice-cream.md": "dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md", + "dishes/dessert/oven-basque-cheesecake.md": "dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.md", + "dishes/dessert/red-pomelo-cake.md": "dishes/dessert/红柚蛋糕/红柚蛋糕.md", + "dishes/dessert/snowflake-crisp.md": "dishes/dessert/雪花酥/雪花酥.md", + "dishes/dessert/strawberry-ice-cream.md": "dishes/dessert/草莓冰淇淋/草莓冰淇淋.md", + "dishes/dessert/sugar-frosted-taro.md": "dishes/dessert/反沙芋头/反沙芋头.md", + "dishes/dessert/taro-paste-mochi-xuemeiniang.md": "dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md", + "dishes/dessert/tiramisu.md": "dishes/dessert/提拉米苏/提拉米苏.md", + "dishes/dessert/yogurt-panna-cotta.md": "dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md", + "dishes/drink/avocado-lassi.md": "dishes/drink/牛油果拉西.md", + "dishes/drink/b-52-shot.md": "dishes/drink/B52轰炸机.md", + "dishes/drink/bingfen-ice-jelly.md": "dishes/drink/冰粉/冰粉.md", + "dishes/drink/gin-and-tonic.md": "dishes/drink/金汤力/金汤力.md", + "dishes/drink/gin-fizz.md": "dishes/drink/金菲士/金菲士.md", + "dishes/drink/jiuniang-fermented-sweet-rice.md": "dishes/drink/酒酿醪糟/酒酿醪糟.md", + "dishes/drink/kiwi-spinach-smoothie.md": "dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md", + "dishes/drink/lemonade.md": "dishes/drink/柠檬水/柠檬水.md", + "dishes/drink/long-island-iced-tea.md": "dishes/drink/长岛冰茶.md", + "dishes/drink/mandarin-jasmine-tea.md": "dishes/drink/耙耙柑茶/耙耙柑茶.md", + "dishes/drink/mango-pomelo-sago.md": "dishes/drink/杨枝甘露.md", + "dishes/drink/masala-chai.md": "dishes/drink/印度奶茶.md", + "dishes/drink/milk-tea.md": "dishes/drink/奶茶.md", + "dishes/drink/mojito.md": "dishes/drink/Mojito莫吉托.md", + "dishes/drink/passion-fruit-orange-cooler.md": "dishes/drink/百香果橙子特调/百香果橙子特调.md", + "dishes/drink/pineapple-coffee-special.md": "dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md", + "dishes/drink/seaside-sunset-cocktail.md": "dishes/drink/海边落日/海边落日.md", + "dishes/drink/sour-plum-drink-instant-mix.md": "dishes/drink/酸梅汤（半成品加工）.md", + "dishes/drink/sour-plum-drink.md": "dishes/drink/酸梅汤/酸梅汤.md", + "dishes/drink/sugared-coconut-slush.md": "dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md", + "dishes/drink/thai-iced-tea-chatramue.md": "dishes/drink/泰国手标红茶/泰国手标红茶.md", + "dishes/drink/whiskey-cola-bucket.md": "dishes/drink/可乐桶.md", + "dishes/drink/winter-melon-tea.md": "dishes/drink/冬瓜茶.md", + "dishes/meat_dish/anhui-style-red-braised-pork.md": "dishes/meat_dish/徽派红烧肉/徽派红烧肉.md", + "dishes/meat_dish/ants-climbing-a-tree.md": "dishes/meat_dish/蚂蚁上树.md", + "dishes/meat_dish/bacon-mac-and-cheese.md": "dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md", + "dishes/meat_dish/beef-stewed-with-tomatoes-and-potatoes.md": "dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md", + "dishes/meat_dish/beef-with-hot-green-peppers.md": "dishes/meat_dish/尖椒炒牛肉.md", + "dishes/meat_dish/beer-duck.md": "dishes/meat_dish/啤酒鸭/啤酒鸭.md", + "dishes/meat_dish/birds-eye-chili-pork-stir-fry.md": "dishes/meat_dish/小米辣炒肉.md", + "dishes/meat_dish/black-pepper-beef.md": "dishes/meat_dish/黑椒牛柳/黑椒牛柳.md", + "dishes/meat_dish/boneless-chicken-feet-salad.md": "dishes/meat_dish/无骨鸡爪/无骨鸡爪.md", + "dishes/meat_dish/braised-noodles-with-lamb-ribs.md": "dishes/meat_dish/羊排焖面/羊排焖面.md", + "dishes/meat_dish/braised-pork-ribs-with-potatoes.md": "dishes/meat_dish/土豆炖排骨/土豆炖排骨.md", + "dishes/meat_dish/butter-chicken.md": "dishes/meat_dish/黄油鸡.md", + "dishes/meat_dish/cantonese-beef-brisket-with-radish.md": "dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md", + "dishes/meat_dish/cantonese-sweet-and-sour-pork.md": "dishes/meat_dish/咕噜肉.md", + "dishes/meat_dish/chu-hou-beef-brisket.md": "dishes/meat_dish/柱候牛腩/柱候牛腩.md", + "dishes/meat_dish/coca-cola-chicken-wings.md": "dishes/meat_dish/可乐鸡翅.md", + "dishes/meat_dish/cold-eating-spicy-rabbit.md": "dishes/meat_dish/冷吃兔.md", + "dishes/meat_dish/cold-shredded-chicken-salad.md": "dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md", + "dishes/meat_dish/country-style-beer-duck.md": "dishes/meat_dish/乡村啤酒鸭.md", + "dishes/meat_dish/crispy-air-fryer-fried-chicken.md": "dishes/meat_dish/空气炸锅脆皮现腌炸鸡/空气炸锅脆皮现腌炸鸡.md", + "dishes/meat_dish/cucumber-stir-fried-with-pork.md": "dishes/meat_dish/黄瓜炒肉.md", + "dishes/meat_dish/cumin-beef.md": "dishes/meat_dish/孜然牛肉.md", + "dishes/meat_dish/curry-beef-slices.md": "dishes/meat_dish/咖喱肥牛/咖喱肥牛.md", + "dishes/meat_dish/dali-pork-knuckle-with-handle.md": "dishes/meat_dish/带把肘子.md", + "dishes/meat_dish/dry-fried-spring-chicken.md": "dishes/meat_dish/干煸仔鸡/干煸仔鸡.md", + "dishes/meat_dish/farmhouse-pork-and-egg-stir-fry.md": "dishes/meat_dish/农家一碗香/农家一碗香.md", + "dishes/meat_dish/fermented-bean-curd-pork.md": "dishes/meat_dish/腐乳肉.md", + "dishes/meat_dish/fuzhou-drunken-spare-ribs.md": "dishes/meat_dish/醉排骨/醉排骨.md", + "dishes/meat_dish/garlic-scapes-stir-fried-with-pork.md": "dishes/meat_dish/蒜苔炒肉末.md", + "dishes/meat_dish/ginger-scallion-shredded-chicken.md": "dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md", + "dishes/meat_dish/ginger-stir-fried-chicken.md": "dishes/meat_dish/姜炒鸡/姜炒鸡.md", + "dishes/meat_dish/guilin-eighteen-stuffed-dishes.md": "dishes/meat_dish/桂林十八酿/桂林十八酿.md", + "dishes/meat_dish/guizhou-chili-chicken.md": "dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md", + "dishes/meat_dish/guizhou-sausage-with-baby-napa-cabbage.md": "dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md", + "dishes/meat_dish/huangmen-braised-chicken.md": "dishes/meat_dish/黄焖鸡.md", + "dishes/meat_dish/hunan-chili-pork-stir-fry.md": "dishes/meat_dish/小炒肉.md", + "dishes/meat_dish/hunan-home-style-red-braised-pork.md": "dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md", + "dishes/meat_dish/hunan-pepper-stir-fried-pork.md": "dishes/meat_dish/辣椒炒肉.md", + "dishes/meat_dish/hunan-stir-fried-beef.md": "dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md", + "dishes/meat_dish/indian-lettuce-with-fried-dace-and-black-beans.md": "dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md", + "dishes/meat_dish/italian-roast-chicken.md": "dishes/meat_dish/意式烤鸡.md", + "dishes/meat_dish/kung-pao-chicken.md": "dishes/meat_dish/宫保鸡丁/宫保鸡丁.md", + "dishes/meat_dish/lamb-brisket-and-bean-curd-stick-pot.md": "dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md", + "dishes/meat_dish/lamb-ribs-stewed-with-radish.md": "dishes/meat_dish/萝卜炖羊排.md", + "dishes/meat_dish/laoma-pig-trotter-soup.md": "dishes/meat_dish/老妈蹄花/老妈蹄花.md", + "dishes/meat_dish/lean-pork-with-potato-slices.md": "dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md", + "dishes/meat_dish/lu-braised-meats.md": "dishes/meat_dish/卤菜/卤菜.md", + "dishes/meat_dish/lychee-pork.md": "dishes/meat_dish/荔枝肉/荔枝肉.md", + "dishes/meat_dish/macanese-saucy-minchi-rice.md": "dishes/meat_dish/澳门湿版免治牛肉饭/澳门湿版免治牛肉饭.md", + "dishes/meat_dish/mala-xiang-guo-spicy-stir-fry-pot.md": "dishes/meat_dish/麻辣香锅.md", + "dishes/meat_dish/mapo-tofu.md": "dishes/meat_dish/麻婆豆腐/麻婆豆腐.md", + "dishes/meat_dish/meicai-kourou-pork-belly-with-preserved-mustard-greens.md": "dishes/meat_dish/梅菜扣肉/梅菜扣肉.md", + "dishes/meat_dish/mouthwatering-chicken.md": "dishes/meat_dish/口水鸡/口水鸡.md", + "dishes/meat_dish/new-orleans-style-roast-chicken-legs.md": "dishes/meat_dish/奥尔良风味烤鸡腿/奥尔良风味烤鸡腿.md", + "dishes/meat_dish/northeastern-pig-killing-stew.md": "dishes/meat_dish/杀猪菜.md", + "dishes/meat_dish/old-style-guobaorou.md": "dishes/meat_dish/老式锅包肉/老式锅包肉.md", + "dishes/meat_dish/pakistani-beef-curry.md": "dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md", + "dishes/meat_dish/pan-fried-pork-belly-lettuce-wraps.md": "dishes/meat_dish/香煎五花肉/香煎五花肉.md", + "dishes/meat_dish/pan-seared-lamb-ribs.md": "dishes/meat_dish/煎烤羊排/煎烤羊排.md", + "dishes/meat_dish/pork-and-napa-cabbage-stew-with-glass-noodles.md": "dishes/meat_dish/白菜猪肉炖粉条.md", + "dishes/meat_dish/pork-braised-with-suancai.md": "dishes/meat_dish/猪肉烩酸菜.md", + "dishes/meat_dish/pork-skin-aspic.md": "dishes/meat_dish/猪皮冻/猪皮冻.md", + "dishes/meat_dish/pork-stir-fried-with-green-peppers-and-potatoes.md": "dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md", + "dishes/meat_dish/pork-stir-fried-with-onion.md": "dishes/meat_dish/洋葱炒猪肉.md", + "dishes/meat_dish/pork-with-smoked-tofu-and-celery.md": "dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md", + "dishes/meat_dish/pork-with-smoked-tofu-strips.md": "dishes/meat_dish/香干肉丝.md", + "dishes/meat_dish/red-braised-chicken-wings.md": "dishes/meat_dish/红烧鸡翅.md", + "dishes/meat_dish/red-braised-pig-trotters.md": "dishes/meat_dish/红烧猪蹄/红烧猪蹄.md", + "dishes/meat_dish/rice-flour-steamed-pork.md": "dishes/meat_dish/粉蒸肉.md", + "dishes/meat_dish/roast-chicken-wings.md": "dishes/meat_dish/烤鸡翅.md", + "dishes/meat_dish/salt-and-pepper-pork-strips.md": "dishes/meat_dish/椒盐排条.md", + "dishes/meat_dish/scallion-braised-chicken-thighs.md": "dishes/meat_dish/葱烧鸡腿.md", + "dishes/meat_dish/screaming-bullfrog.md": "dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md", + "dishes/meat_dish/shangzhi-pork.md": "dishes/meat_dish/商芝肉.md", + "dishes/meat_dish/shanxi-guoyou-rou.md": "dishes/meat_dish/山西过油肉.md", + "dishes/meat_dish/shiitake-chicken.md": "dishes/meat_dish/香菇滑鸡/香菇滑鸡.md", + "dishes/meat_dish/sichuan-boiled-beef.md": "dishes/meat_dish/水煮牛肉/水煮牛肉.md", + "dishes/meat_dish/sichuan-boiled-pork-slices.md": "dishes/meat_dish/水煮肉片.md", + "dishes/meat_dish/sichuan-crispy-fried-pork.md": "dishes/meat_dish/小酥肉.md", + "dishes/meat_dish/simple-red-braised-pork.md": "dishes/meat_dish/红烧肉/简易红烧肉.md", + "dishes/meat_dish/snow-peas-stir-fried-with-chinese-sausage.md": "dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md", + "dishes/meat_dish/southern-style-red-braised-pork.md": "dishes/meat_dish/红烧肉/南派红烧肉.md", + "dishes/meat_dish/soy-braised-beef-shank.md": "dishes/meat_dish/酱牛肉/酱牛肉.md", + "dishes/meat_dish/soy-braised-pork-ribs.md": "dishes/meat_dish/酱排骨/酱排骨.md", + "dishes/meat_dish/spicy-chicken-feet-pot.md": "dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md", + "dishes/meat_dish/steak.md": "dishes/meat_dish/牛排/牛排.md", + "dishes/meat_dish/steamed-mandarin-fish.md": "dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md", + "dishes/meat_dish/steamed-pork-patty-with-egg.md": "dishes/meat_dish/肉饼炖蛋.md", + "dishes/meat_dish/steamed-spare-ribs-with-black-bean-sauce.md": "dishes/meat_dish/豉汁排骨.md", + "dishes/meat_dish/steamed-white-eel-with-black-bean-sauce.md": "dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md", + "dishes/meat_dish/stir-fried-chicken-livers.md": "dishes/meat_dish/小炒鸡肝/小炒鸡肝.md", + "dishes/meat_dish/stuffed-green-peppers.md": "dishes/meat_dish/青椒酿/青椒酿.md", + "dishes/meat_dish/stuffed-river-snails.md": "dishes/meat_dish/田螺酿/田螺酿.md", + "dishes/meat_dish/stuffed-winter-melon-rolls.md": "dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md", + "dishes/meat_dish/sweet-and-sour-pork-ribs.md": "dishes/meat_dish/糖醋排骨/糖醋排骨.md", + "dishes/meat_dish/sweet-and-sour-pork-tenderloin.md": "dishes/meat_dish/糖醋里脊.md", + "dishes/meat_dish/sweet-and-spicy-air-fryer-whole-wings.md": "dishes/meat_dish/甜辣烤全翅.md", + "dishes/meat_dish/taiwanese-braised-pork-rice.md": "dishes/meat_dish/台式卤肉饭/台式卤肉饭.md", + "dishes/meat_dish/tiger-skin-pork-knuckle.md": "dishes/meat_dish/虎皮肘子.md", + "dishes/meat_dish/tomato-beef-brisket.md": "dishes/meat_dish/西红柿牛腩/西红柿牛腩.md", + "dishes/meat_dish/tomato-meat-sauce.md": "dishes/meat_dish/番茄红酱.md", + "dishes/meat_dish/twice-cooked-pork.md": "dishes/meat_dish/回锅肉/回锅肉.md", + "dishes/meat_dish/wasabi-giant-river-prawns.md": "dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md", + "dishes/meat_dish/water-bamboo-stir-fried-with-pork.md": "dishes/meat_dish/茭白炒肉/茭白炒肉.md", + "dishes/meat_dish/winter-melon-sauna-chicken.md": "dishes/meat_dish/冬瓜桑拿鸡.md", + "dishes/meat_dish/wugang-blood-duck.md": "dishes/meat_dish/血浆鸭/血浆鸭.md", + "dishes/meat_dish/xiangqi-rice-flour-steamed-duck.md": "dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md", + "dishes/meat_dish/xinjiang-big-plate-chicken.md": "dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md", + "dishes/meat_dish/yuxiang-eggplant.md": "dishes/meat_dish/鱼香茄子/鱼香茄子.md", + "dishes/meat_dish/yuxiang-shredded-pork.md": "dishes/meat_dish/鱼香肉丝.md", + "dishes/meat_dish/zibo-barbecue.md": "dishes/meat_dish/淄博烧烤/淄博烧烤.md", + "dishes/semi-finished/air-fryer-chicken-wings.md": "dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md", + "dishes/semi-finished/air-fryer-lamb-chops.md": "dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md", + "dishes/semi-finished/beef-tallow-hot-pot-base.md": "dishes/semi-finished/牛油火锅底料.md", + "dishes/semi-finished/french-fries.md": "dishes/semi-finished/炸薯条/炸薯条.md", + "dishes/semi-finished/frozen-boiled-dumplings.md": "dishes/semi-finished/速冻水饺.md", + "dishes/semi-finished/frozen-tangyuan.md": "dishes/semi-finished/速冻汤圆/速冻汤圆.md", + "dishes/semi-finished/frozen-wontons.md": "dishes/semi-finished/速冻馄饨.md", + "dishes/semi-finished/lazy-egg-tarts.md": "dishes/semi-finished/懒人蛋挞/懒人蛋挞.md", + "dishes/semi-finished/liangpi-cold-skin-noodles.md": "dishes/semi-finished/凉皮.md", + "dishes/semi-finished/ready-made-pasta.md": "dishes/semi-finished/半成品意面.md", + "dishes/soup/century-egg-and-lean-pork-congee.md": "dishes/soup/皮蛋瘦肉粥.md", + "dishes/soup/chicken-soup-with-chinese-yam-and-pumpkin.md": "dishes/soup/山药南瓜炖鸡汤.md", + "dishes/soup/corn-and-pork-rib-soup.md": "dishes/soup/玉米排骨汤/玉米排骨汤.md", + "dishes/soup/cream-of-mushroom-soup.md": "dishes/soup/奶油蘑菇汤.md", + "dishes/soup/cucumber-and-century-egg-soup.md": "dishes/soup/黄瓜皮蛋汤.md", + "dishes/soup/enoki-mushroom-soup.md": "dishes/soup/金针菇汤.md", + "dishes/soup/laba-congee.md": "dishes/soup/腊八粥.md", + "dishes/soup/lamb-soup.md": "dishes/soup/羊肉汤/羊肉汤.md", + "dishes/soup/millet-congee.md": "dishes/soup/小米粥.md", + "dishes/soup/plain-rice-congee.md": "dishes/soup/米粥.md", + "dishes/soup/poached-pork-meatball-soup.md": "dishes/soup/生汆丸子汤.md", + "dishes/soup/pork-rib-and-bitter-melon-soup.md": "dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md", + "dishes/soup/pork-rib-soup-with-chinese-yam-and-corn.md": "dishes/soup/排骨山药玉米汤/排骨山药玉米汤.md", + "dishes/soup/seaweed-egg-drop-soup.md": "dishes/soup/紫菜蛋花汤.md", + "dishes/soup/shanghai-style-borscht.md": "dishes/soup/罗宋汤.md", + "dishes/soup/snow-fungus-and-lotus-seed-soup.md": "dishes/soup/银耳莲子粥/银耳莲子粥.md", + "dishes/soup/squab-stewed-with-mushrooms.md": "dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md", + "dishes/soup/tangerine-peel-pork-rib-double-boiled-soup.md": "dishes/soup/陈皮排骨汤.md", + "dishes/soup/tangerine-peel-pork-rib-soup.md": "dishes/soup/陈皮排骨汤/陈皮排骨汤.md", + "dishes/soup/thickened-shiitake-soup.md": "dishes/soup/勾芡香菇汤/勾芡香菇汤.md", + "dishes/soup/tomato-beef-egg-drop-soup.md": "dishes/soup/番茄牛肉蛋花汤.md", + "dishes/soup/tomato-egg-soup.md": "dishes/soup/西红柿鸡蛋汤.md", + "dishes/soup/yellow-catfish-and-tofu-soup.md": "dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md", + "dishes/soup/zhuque-egg-soup.md": "dishes/soup/朱雀汤/朱雀汤.md", + "dishes/staple/air-fryer-teriyaki-chicken-rice.md": "dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md", + "dishes/staple/basic-milk-bread.md": "dishes/staple/基础牛奶面包/基础牛奶面包.md", + "dishes/staple/bibimbap.md": "dishes/staple/韩式拌饭/韩式拌饭.md", + "dishes/staple/bonito-seaweed-corn-rice.md": "dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md", + "dishes/staple/braised-noodles-with-green-beans.md": "dishes/staple/豆角焖面/豆角焖面.md", + "dishes/staple/buckwheat-noodles-with-chili-sauce.md": "dishes/staple/酱拌荞麦面/酱拌荞麦面.md", + "dishes/staple/chicken-biryani.md": "dishes/staple/印度焖饭.md", + "dishes/staple/chinese-savory-meat-pancake.md": "dishes/staple/中式馅饼/中式馅饼.md", + "dishes/staple/chive-pockets.md": "dishes/staple/韭菜盒子.md", + "dishes/staple/chole-bhature.md": "dishes/staple/鹰嘴豆炸饼.md", + "dishes/staple/cola-fried-rice.md": "dishes/staple/可乐炒饭.md", + "dishes/staple/egg-fried-rice.md": "dishes/staple/蛋炒饭.md", + "dishes/staple/eggplant-and-cured-pork-fritters.md": "dishes/staple/茄子肉煎饼/茄子肉煎饼.md", + "dishes/staple/fresh-pork-shumai.md": "dishes/staple/鲜肉烧卖.md", + "dishes/staple/ham-rice-balls.md": "dishes/staple/火腿饭团/火腿饭团.md", + "dishes/staple/handmade-boiled-dumplings.md": "dishes/staple/手工水饺.md", + "dishes/staple/henan-steamed-noodles.md": "dishes/staple/河南蒸面条/河南蒸面条.md", + "dishes/staple/hot-and-sour-fern-root-noodles.md": "dishes/staple/酸辣蕨根粉.md", + "dishes/staple/instant-noodles-with-egg.md": "dishes/staple/煮泡面加蛋.md", + "dishes/staple/japanese-curry-rice.md": "dishes/staple/日式咖喱饭/日式咖喱饭.md", + "dishes/staple/japanese-gyudon-beef-bowl.md": "dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md", + "dishes/staple/lao-gan-ma-noodles.md": "dishes/staple/老干妈拌面.md", + "dishes/staple/laobing-layered-flatbread.md": "dishes/staple/烙饼/烙饼.md", + "dishes/staple/laoyou-pork-rice-noodles.md": "dishes/staple/老友猪肉粉/老友猪肉粉.md", + "dishes/staple/lard-rice.md": "dishes/staple/猪油拌饭.md", + "dishes/staple/liangfen-pea-starch-jelly.md": "dishes/staple/凉粉/凉粉.md", + "dishes/staple/litti-chokha.md": "dishes/staple/利提巧卡.md", + "dishes/staple/luosifen-river-snail-rice-noodles.md": "dishes/staple/螺蛳粉.md", + "dishes/staple/microwave-chinese-sausage-claypot-rice.md": "dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md", + "dishes/staple/mini-tangyuan-in-fermented-rice-soup.md": "dishes/staple/醪糟小汤圆.md", + "dishes/staple/minnan-stir-fried-rice-cakes.md": "dishes/staple/炒年糕.md", + "dishes/staple/naan.md": "dishes/staple/印度烤饼.md", + "dishes/staple/noodle-soup.md": "dishes/staple/汤面.md", + "dishes/staple/omurice.md": "dishes/staple/蛋包饭.md", + "dishes/staple/pizza-dough.md": "dishes/staple/披萨饼皮/披萨饼皮.md", + "dishes/staple/pork-and-egg-rice-bowl.md": "dishes/staple/肉蛋盖饭.md", + "dishes/staple/rajma-chawal-kidney-bean-curry-with-rice.md": "dishes/staple/红芸豆拌饭.md", + "dishes/staple/rice-cooker-rice.md": "dishes/staple/米饭/电饭煲蒸米饭.md", + "dishes/staple/rice-cooker-salmon-rice.md": "dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md", + "dishes/staple/scallion-oil-noodles.md": "dishes/staple/葱油拌面.md", + "dishes/staple/sesame-oil-noodles.md": "dishes/staple/麻油拌面.md", + "dishes/staple/sesame-shaobing.md": "dishes/staple/烧饼/芝麻烧饼.md", + "dishes/staple/shaanxi-youpo-noodles-hot-oil-noodles.md": "dishes/staple/陕西油泼面/陕西油泼面.md", + "dishes/staple/shanghai-cured-pork-vegetable-rice.md": "dishes/staple/咸肉菜饭.md", + "dishes/staple/spaghetti-bolognese.md": "dishes/staple/意式肉酱面/意式肉酱面.md", + "dishes/staple/spicy-low-fat-buckwheat-noodle-soup.md": "dishes/staple/麻辣减脂荞麦面.md", + "dishes/staple/steamed-braised-noodles-zheng-lu-mian.md": "dishes/staple/蒸卤面.md", + "dishes/staple/stir-fried-instant-noodles.md": "dishes/staple/炒方便面/炒方便面.md", + "dishes/staple/stir-fried-liangfen.md": "dishes/staple/炒凉粉/炒凉粉.md", + "dishes/staple/stir-fried-rice-noodles-chao-he-fen.md": "dishes/staple/炒河粉.md", + "dishes/staple/stir-fried-spaghetti-with-beef.md": "dishes/staple/炒意大利面/炒意大利面.md", + "dishes/staple/stir-fried-steamed-bun-cubes.md": "dishes/staple/炒馍.md", + "dishes/staple/stovetop-pot-rice.md": "dishes/staple/米饭/煮锅蒸米饭.md", + "dishes/staple/tengzhou-vegetable-jianbing.md": "dishes/staple/滕州菜煎饼.md", + "dishes/staple/teriyaki-chicken-rice.md": "dishes/staple/照烧鸡腿饭.md", + "dishes/staple/tomato-and-egg-noodles.md": "dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md", + "dishes/staple/wuhan-hot-dry-noodles.md": "dishes/staple/热干面.md", + "dishes/staple/yangzhou-fried-rice.md": "dishes/staple/扬州炒饭/扬州炒饭.md", + "dishes/staple/zhajiangmian-fried-sauce-noodles.md": "dishes/staple/炸酱面.md", + "dishes/template/sample-dish.md": "dishes/template/示例菜/示例菜.md", + "dishes/vegetable_dish/aloo-gobi.md": "dishes/vegetable_dish/印度土豆花菜.md", + "dishes/vegetable_dish/baby-napa-cabbage-in-superior-broth.md": "dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md", + "dishes/vegetable_dish/blanched-choy-sum.md": "dishes/vegetable_dish/白灼菜心/白灼菜心.md", + "dishes/vegetable_dish/blooming-onion.md": "dishes/vegetable_dish/炸洋葱花/炸洋葱花.md", + "dishes/vegetable_dish/braised-eggplant-and-potatoes.md": "dishes/vegetable_dish/茄子炖土豆.md", + "dishes/vegetable_dish/cabbage-stir-fried-with-egg-and-glass-noodles.md": "dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md", + "dishes/vegetable_dish/candied-spun-sugar-potatoes.md": "dishes/vegetable_dish/拔丝土豆/拔丝土豆.md", + "dishes/vegetable_dish/celery-with-tea-tree-mushrooms.md": "dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md", + "dishes/vegetable_dish/celtuce-leaf-pancakes.md": "dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md", + "dishes/vegetable_dish/celtuce-salad.md": "dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md", + "dishes/vegetable_dish/century-egg-tofu.md": "dishes/vegetable_dish/皮蛋豆腐.md", + "dishes/vegetable_dish/cold-tofu-salad.md": "dishes/vegetable_dish/凉拌豆腐.md", + "dishes/vegetable_dish/corn-with-pine-nuts.md": "dishes/vegetable_dish/松仁玉米.md", + "dishes/vegetable_dish/crispy-tofu.md": "dishes/vegetable_dish/脆皮豆腐.md", + "dishes/vegetable_dish/cucumber-stir-fry-with-egg-and-ham.md": "dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md", + "dishes/vegetable_dish/di-san-xian-three-treasures-of-the-earth.md": "dishes/vegetable_dish/地三鲜/地三鲜.md", + "dishes/vegetable_dish/dry-pot-cauliflower.md": "dishes/vegetable_dish/干锅花菜/干锅花菜.md", + "dishes/vegetable_dish/edamame-boiled-with-dried-plums.md": "dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md", + "dishes/vegetable_dish/egg-flower-drink.md": "dishes/vegetable_dish/鸡蛋花/鸡蛋花.md", + "dishes/vegetable_dish/enoki-and-egg-tofu-pot.md": "dishes/vegetable_dish/金针菇日本豆腐煲.md", + "dishes/vegetable_dish/enoki-mushroom-salad.md": "dishes/vegetable_dish/凉拌金针菇.md", + "dishes/vegetable_dish/garlic-broccoli.md": "dishes/vegetable_dish/蒜蓉西兰花.md", + "dishes/vegetable_dish/garlic-chive-and-egg-stir-fry.md": "dishes/vegetable_dish/韭菜炒蛋/韭菜炒蛋.md", + "dishes/vegetable_dish/garlic-stir-fried-celery.md": "dishes/vegetable_dish/蒜蓉炒芹菜/蒜蓉炒芹菜.md", + "dishes/vegetable_dish/garlic-water-spinach.md": "dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md", + "dishes/vegetable_dish/golden-coin-eggs.md": "dishes/vegetable_dish/金钱蛋.md", + "dishes/vegetable_dish/green-beans-with-minced-pork-and-olive-vegetable.md": "dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md", + "dishes/vegetable_dish/hand-torn-cabbage-stir-fry.md": "dishes/vegetable_dish/手撕包菜/手撕包菜.md", + "dishes/vegetable_dish/home-style-egg-tofu.md": "dishes/vegetable_dish/家常日本豆腐.md", + "dishes/vegetable_dish/hot-and-sour-shredded-potatoes.md": "dishes/vegetable_dish/酸辣土豆丝.md", + "dishes/vegetable_dish/hunan-vinegar-blasted-eggs.md": "dishes/vegetable_dish/油醋爆蛋.md", + "dishes/vegetable_dish/indian-lettuce-salad-with-sesame-dressing.md": "dishes/vegetable_dish/凉拌油麦菜.md", + "dishes/vegetable_dish/kabayaki-style-eggplant.md": "dishes/vegetable_dish/蒲烧茄子.md", + "dishes/vegetable_dish/lauki-kofta-bottle-gourd-dumplings-in-curry.md": "dishes/vegetable_dish/印度葫芦丸子.md", + "dishes/vegetable_dish/lettuce-in-oyster-sauce.md": "dishes/vegetable_dish/蚝油生菜.md", + "dishes/vegetable_dish/microwave-steamed-egg-custard.md": "dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md", + "dishes/vegetable_dish/northern-shaanxi-stewed-long-beans.md": "dishes/vegetable_dish/陕北熬豆角.md", + "dishes/vegetable_dish/onion-and-egg-stir-fry.md": "dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md", + "dishes/vegetable_dish/pan-fried-tofu-with-green-onion.md": "dishes/vegetable_dish/葱煎豆腐.md", + "dishes/vegetable_dish/pounded-chili-with-century-eggs.md": "dishes/vegetable_dish/雷椒皮蛋.md", + "dishes/vegetable_dish/qianlong-cabbage.md": "dishes/vegetable_dish/乾隆白菜/乾隆白菜.md", + "dishes/vegetable_dish/red-braised-eggplant.md": "dishes/vegetable_dish/红烧茄子.md", + "dishes/vegetable_dish/red-braised-winter-melon.md": "dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md", + "dishes/vegetable_dish/roasted-eggplant.md": "dishes/vegetable_dish/烤茄子/烤茄子.md", + "dishes/vegetable_dish/salt-and-pepper-corn.md": "dishes/vegetable_dish/椒盐玉米/椒盐玉米.md", + "dishes/vegetable_dish/silky-scrambled-eggs.md": "dishes/vegetable_dish/炒滑蛋/炒滑蛋.md", + "dishes/vegetable_dish/simple-stir-fried-cauliflower.md": "dishes/vegetable_dish/清炒花菜.md", + "dishes/vegetable_dish/smashed-cucumber-salad.md": "dishes/vegetable_dish/凉拌黄瓜.md", + "dishes/vegetable_dish/spinach-and-egg-stir-fry.md": "dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md", + "dishes/vegetable_dish/steam-oven-egg-custard.md": "dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md", + "dishes/vegetable_dish/steamed-egg-custard.md": "dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md", + "dishes/vegetable_dish/steamed-pumpkin.md": "dishes/vegetable_dish/清蒸南瓜.md", + "dishes/vegetable_dish/stir-fried-bok-choy.md": "dishes/vegetable_dish/炒青菜.md", + "dishes/vegetable_dish/stir-fried-diced-lotus-root.md": "dishes/vegetable_dish/小炒藕丁/小炒藕丁.md", + "dishes/vegetable_dish/stir-fried-eggplant.md": "dishes/vegetable_dish/炒茄子.md", + "dishes/vegetable_dish/stir-fried-long-beans.md": "dishes/vegetable_dish/素炒豆角.md", + "dishes/vegetable_dish/stir-fried-steamed-potato-and-carrot-shreds.md": "dishes/vegetable_dish/炒土豆和胡萝卜蒸菜.md", + "dishes/vegetable_dish/sugared-tomatoes.md": "dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md", + "dishes/vegetable_dish/three-mushrooms-in-oyster-sauce.md": "dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md", + "dishes/vegetable_dish/tiger-skin-green-peppers.md": "dishes/vegetable_dish/虎皮青椒/虎皮青椒.md", + "dishes/vegetable_dish/tomato-and-egg-stir-fry.md": "dishes/vegetable_dish/西红柿炒鸡蛋.md", + "dishes/vegetable_dish/tomato-tofu-soup.md": "dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md", + "dishes/vegetable_dish/water-oil-braised-greens.md": "dishes/vegetable_dish/水油焖蔬菜.md", + "dishes/vegetable_dish/wood-ear-mushroom-salad.md": "dishes/vegetable_dish/凉拌木耳/凉拌木耳.md", + "dishes/vegetable_dish/zucchini-and-egg-stir-fry.md": "dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md", + "tips/advanced/making-caramel-color.md": "tips/advanced/糖色的炒制.md", + "tips/advanced/oil-temperature-guide-and-conversion-table.md": "tips/advanced/油温判断技巧.md", + "tips/advanced/professional-cooking-terminology.md": "tips/advanced/高级专业术语.md", + "tips/advanced/tips-for-aromatics.md": "tips/advanced/辅料技巧.md", + "tips/how-to-decide-what-to-eat.md": "tips/如何选择现在吃什么.md", + "tips/how-to-wash-dishes.md": "tips/如何洗碗.md", + "tips/kitchen-preparation.md": "tips/厨房准备.md", + "tips/learn/blanching.md": "tips/learn/学习焯水.md", + "tips/learn/boiling.md": "tips/learn/学习煮.md", + "tips/learn/cold-dressed-dishes.md": "tips/learn/学习凉拌.md", + "tips/learn/food-safety.md": "tips/learn/食品安全.md", + "tips/learn/marinating-meat.md": "tips/learn/学习腌.md", + "tips/learn/pressure-cooking.md": "tips/learn/高压力锅.md", + "tips/learn/removing-off-odors.md": "tips/learn/去腥.md", + "tips/learn/steaming.md": "tips/learn/学习蒸.md", + "tips/learn/stir-frying-and-pan-frying.md": "tips/learn/学习炒与煎.md", + "tips/learn/using-a-microwave.md": "tips/learn/微波炉.md", + "tips/learn/using-an-air-fryer.md": "tips/learn/空气炸锅.md" +} diff --git a/package.json b/package.json index a4a5326f64..36559a5d2c 100644 --- a/package.json +++ b/package.json @@ -14,10 +14,10 @@ "dishes" ], "scripts": { - "build": "node ./.github/readme-generate.js", + "build": "node ./.github/readme-generate.js && node ./.github/readme-generate-en.js", "manuallint": "node .github/manual_lint.js", "textlint": "textlint . --fix", - "markdownlint": "markdownlint ./dishes ./tips", + "markdownlint": "markdownlint ./dishes ./tips ./en", "lint": "npm run textlint && npm run markdownlint && npm run manuallint && echo 'Lint finished. All passed.'" }, "author": "Anduin2017",