Main ingredient: 1 grass carp. Secondary ingredients: 3g salt, 30g sugar, 30g vinegar, 15g cooking wine, 15g flour, 10g prickly ash oil, 10g ginger juice. Preparation method: (1) Slice the skin-on grass carp diagonally into fan-shaped pieces, marinate with salt, cooking wine, and ginger juice. (2) Coat the marinated fish slices with flour; mix eggs, flour…
1. Ingredients: 250g fresh whitebait, 2g minced scallions, 5g ginger juice, 25g wheat flour, 15g water chestnut starch, 30g milk, 150g chicken stock. 2. Method: Remove eyes from whitebait, wash and pat dry. Coat evenly with flour. Mix water chestnut starch with milk to make a slurry. Deep-fry whitebait in oil heated to 60% hot for 10 seconds, then remove. Heat oil in pan over high heat…
500g white flour, half a cake of fresh yeast, a little baking powder, 300g gluten, 50g soaked black fungus, 5g minced ginger, a little soy sauce, 6g refined salt, 20g sugar, 2g flavor enhancer, 40g water starch, 25g sesame oil, 75g peanut oil 【Preparation Method】 1、将…
“Braised Fish Slices in Wine Lees Sauce” is a delicious dish named after its key seasoning. “Wine lees” refers to a fragrant marinade made by fermenting wine lees koji with Shaoxing rice wine, osmanthus syrup, and other ingredients. Though it's a seasoning, wine lees holds an important place in cooking. When used to prepare fish slices, the tender and richly textured fish gains a unique aroma of wine lees — fresh with a hint of sweetness, making it incredibly flavorful. Dengyinglou…
During the strategic adjustment of the agricultural industrial structure, the Dagang District Committee and District Government aimed to establish leading industries and branded products. They developed and planted 100,000 mu of winter jujubes, creating the largest winter jujube production base in northern China. At the same time, they established the Dagang District Cuiguo Winter Jujube Development Co., Ltd., implementing contract farming and forming an integrated industrial operation model that links the company with...
3 ripe mangoes, 500 ml water, 250 g sugar, 10 g four-spice blend (cinnamon, cloves, nutmeg, black pepper). 【Preparation】 Peel the mangoes, slice them, and set aside. Combine sugar, the four-spice blend, and water in a pot, bring to a boil, cover, and let steep. Place the mango slices on…
1 Western celery stalk, 3 chicken gizzards, 1 tablespoon shredded ginger, 2 tablespoons salad oil, 1 teaspoon salt, 1/4 teaspoon MSG. [Preparation Method] 1. Peel the Western celery leaf by leaf, wash it, split the wider leaves lengthwise into two, then cut the celery into 2.5 cm cubes by hand and remove any tough fibers from the stems; wash the chicken gizzards to remove excess fat and slice them thinly. 2. Heat the salad oil in a wok until hot, stir-fry the shredded ginger until fragrant, then add the chicken gizzards and stir-fry until they change color, then set aside. 3. Leave the remaining oil in the wok, add the celery and stir-fry for 1 to 2 minutes, add the salt and MSG, then return the chicken gizzards to the wok and stir-fry together until the gizzards are cooked through, then remove from heat and serve. 4. Western celery can be eaten raw; when stir-frying, cook only until the aroma comes out.
The Poll Dorset sheep originates from Australia. It has all-white wool. The head is short and wide, the neck is thick and short, the chest is broad and deep, the back and loin are straight, the hindquarters are well-fleshed, the limbs are thick and short, and the overall body is cylindrical in shape with a sturdy constitution. The Poll Dorset sheep grow and develop rapidly, mature early, and can breed and lamb throughout the year, with a lambing rate of 130%—…
After rigorous review by the State Administration for Industry and Commerce, the geographical indication certification trademark for "Yangjiabo" prawns from Hangu was recently officially approved. This is the second geographical indication certification trademark obtained by Hangu, following the "Chadie" grapes. According to reports, a geographical indication has gradually evolved from the concept of an "appellation of origin" and is widely used internationally in...
Ingredients: 1 flower carp head (about 1500g), 12 vegetable buds, 5g ham slices, 15g fresh mushroom slices. Seasonings: fermented rice marinade, MSG, salt, cooking oil, cornstarch mixed with water, chicken stock (all to taste). 【Preparation Process】 （１）Clean the flower carp head by removing the gills, then steam until cooked and debone (do not...
500g winter melon, 10 canned fresh mushrooms, 25g ham, 50g chicken stock, salt, sugar, monosodium glutamate (MSG), pepper, lard, chicken oil, and an appropriate amount of cornstarch slurry. 【Preparation Method】 1. Peel off the thin outer skin of the winter melon (leave the green skin intact), scoop out the pulp, wash clean, and cut into 1…
Assorted Fried Dough Twist Includes over 10 varieties such as stick-twisted dough twist, grid-patterned fried dough, sugar-coated skin, tiger paw, flower six-petal, split-open, small fried dough cake, sugar-fried dough cake, and egg-fried dough. All are made from specially prepared flour, deep-fried until golden. They are aromatic, come in a variety of shapes, and each has a unique flavor.…
“Tofu pudding” is made by soaking soybeans, grinding them into soymilk, boiling the milk, curdling it with brine (or gypsum), and then setting it into a soft curd. This is then served with various gravies and seasonings to create a tender, fragrant tofu pudding. There are different varieties such as plain, shrimp roe, lamb and mushroom, wood shredded pork, and halal flavors. Among them, in Hebei…
Wangji Mahua, also known as Sanzi Mahua, is made by twisting specially prepared noodles into thin strands that resemble scissors before deep-frying. It's crispy and delicious, with a fragrant osmanthus aroma…
Made with steamed dry flour and lard to form a flaky crust; filled with red bean paste, white sugar, hawthorn, jujube paste, shredded white radish, banana, orange, sesame salt, or braised dried vegetables. The pastries are then assembled, shaped, and baked. They feature a thin, white, flaky crust that is fragrantly sweet, with a wide variety of fillings.…
Douxiangzhai Beef Pastry Rings Made by wrapping fresh beef filling in dough and deep-frying until golden, these rings are bursting with savory flavor.…
Du Chengqi Steamed Buns and Huoshao Available in varieties such as white sugar, red bean paste, rose, hawthorn, and sweet-savory fillings. The steamed buns have white wrappers, delicate fillings, and a sweet taste. The huoshao features a crispy crust, rich flavor, and a sweet aroma. …
A Tianjin-style snack. During preparation, green onions, star anise, and cooking oil are first boiled together to eliminate any unpleasant odor from the oil, then the dough is layered with fat to achieve a pure and fragrant taste. The red bean filling is made from high-quality adzuki beans, while brown sugar is sifted to remove impurities and simmered until it reaches the thread stage before being mixed with the beans and stir-fried repeatedly until most of the moisture has evaporated. The resulting bean filling is...
These pasta-based snacks produced by Israel's Bissli company resemble fried noodles, with the best-selling being Flavor Flav—a flavor inspired by chickpea balls.…
Rojak “Rojak” is a Malay word meaning “mixture” or “medley.” It is a highly popular appetizer and side dish, as well as a healthy and nutritious snack. The ingredients of rojak include a variety of fresh fruits and vegetables such as pineapple, cucumber, sweet turnip, bean sprouts, green apple, and raw mango. …