Do many fruits go bad as soon as they are put in the refrigerator? 6 correct fruit storage tips, so practical

Summer is the season for all kinds of fruits to go on the market, but with high temperature and a lot of rain in summer, improper storage of food may cause mold and deterioration. People are used to putting the purchased fruit in the refrigerator freezer at a temperature of about 4°C. It does have certain health benefits, but it is not suitable for all fruits.

Which fruits will go bad as soon as they are put in the refrigerator, and the correct storage is equal to saving money?

1. Tropical fruits cannot be refrigerated

The temperature of the refrigerator freezer is generally around 4°C. Generally, hot fruits such as durian, avocado, papaya, mango and banana cannot be placed in the freezer. Because tropical fruits are very sensitive to low temperatures, it is possible to frostbite the fruit. After refrigeration, it will not ripen properly, and may even develop brown spots or blacken. The purchased tropical fruits should be placed in a dark and cool environment as much as possible, waiting for them to mature gradually.

2. Refrigerate temperate fruits after they are ripe

Common temperate fruits in life include peaches, apples and pears, which can be stored in the refrigerator freezer. But the fruit must be ripe before it can be placed in the refrigerator, otherwise it needs to be taken out in advance and eaten when it is ripe.

3. Fruits that need to be stored separately

Certain fruits may release ethylene during ripening, such as bananas, papayas, apples, and pears. Ethylene will speed up the ripening and aging of other fruits. For quicker ripening, store them in a plastic bag with bananas or apples. If one of the fruits is rotten, it must be taken out and thrown away immediately, because the rotten fruit will release ethylene, which will accelerate the decay of the other fruit.

4. Refrigerate perishable fruits as soon as possible

Fruits that are prone to spoilage at room temperature should be placed in the refrigerator as soon as possible, such as mangosteen, strawberries, grapes, or mulberries. Appropriate low temperature can inhibit the respiratory intensity and enzyme activity of the fruit, prevent the growth and reproduction of pathogenic bacteria, and prolong the freshness of the fruit.

5. Fruits suitable for summer

In the hot summer, many people like to eat frozen fruits, which can cool down and relieve the heat. You may wish to store banana strawberries, red bayberry grapes and durians in the freezer for unexpected flavors.

6. Put the fruit at room temperature for a few days before refrigerating

Kiwifruits, carambola, bananas and peaches are very sensitive to temperature. The best storage temperature before maturity is between 10 and 25.6°C, the dangerous temperature is between 1.7 and 10°C, and the temperature in the refrigerator is about 4°C. If the above fruits are not fully ripened and refrigerated directly, the fruit tissue may be damaged and a large amount of water will be lost. In summer, the indoor temperature has reached above 29°C, and the fruit will ripen irregularly. So these fruits are left to ripen at room temperature, softened slightly, and then chilled in the refrigerator.

Kind tips

Regardless of whether the fruit is stored in the refrigerator or at room temperature, it must be packaged or placed separately when storing. If it is placed in the refrigerator, try to put it in a plastic bag with a slight knot at the mouth of the bag, so as to prevent the released ethylene from affecting the quality of other fruits. When buying fruit, you should buy it in moderation. You can buy it in small quantities and multiple times, and try to eat it within a week. Prefer to choose fruits produced in the season, because they are fresh and delicious. If you buy too much fruit and can't finish it, you can wash and cut the fruit into small pieces and freeze them, or you can use the fruit in various dishes. Usually, you can wrap it with paper and put it into a plastic bag. The paper can help absorb water and prevent water vapor from condensing to breed bacteria and mold. The plastic bag can prevent the refrigerator from absorbing fruit moisture.

Are you still using the peeler? The latest 4 peeling methods of sweet fruits save time and effort

The hot summer is coming as scheduled, and all kinds of fresh fruits are also on the market, becoming "stars". However, many people who like to eat fruit are troubled because they can't peel the fruit ? When peeling the skin, it is often messy and the juice splashes, which spoils the mood. What can I do?

don’t worry! In this issue, Brother Chao will share an article dedicated to "Solving Fruit Peeling Difficulties" . I hope that after reading it, it will be helpful to friends!

Mango:

Because the mango skin is relatively thick, it is actually easy to peel, but it is not "so smooth every time", and some varieties have thinner skin, so it is not easy to peel.

Common method: hold the mango vertically, use a knife to draw a cross knife on the mango, and then use a toothpick to slowly cut incisions in four directions. Do not use too much force when drawing, and keep your hands steady. It can be drawn along a straight line, and it does not have to be drawn to the bottom. The middle and lower sections are enough, and it can be opened as soon as you peel it off.

Litchi:

First find the line in the middle of the lychee, and break it to both sides along the line, you can easily peel the lychee skin. If it’s just a simple peeling, just press down slowly with both hands until the gap is pressed out, and then tear it apart, but if you press too far, with such a rough method, the lychee juice may spray your face, or to the skin. Splash on both sides, use with caution.

Durian

We all know that durian is popular because of its texture and taste, but the strong smell it emits makes people who have never tasted it stay away, because people instinctively prefer to trust their own noses rather than others. .

The peeling method of durian is also very simple, just look at its grain, cut along the grain with a knife and then break it carefully.

Orange

Orange is one of the most popular fruits in summer. At home, we usually cut a cross and then cut it into petals, just like eating melons. The only disadvantage is that we can’t grasp it well when cutting Strength, easy to hurt hands. Therefore, someone later invented a peeler. In addition, it is also a good method to cut a knife on each side, and then cut the peel in the middle. You can peel it by hand or with a spoon. As for only cutting a knife in the middle of the stomach, and then peeling it off completely with a spoon, I personally don’t recommend it, because it’s a waste of effort.

The above is the whole content of this issue. If friends have any good fruit peeling methods , you can leave a message in the comment area to tell us. 

17 kinds of pasta recipes, chewy, simple and delicious

1. Pasta with tomato and ham

Ingredients

300G pasta, 150G ham, 1 tomato, some tomato sauce, 3 garlic, some broccoli, some pepper.

practice

1. Start the pot and cook the pasta first. After the water boils, let the pasta cook for about 15 minutes.

2. While cooking the noodles, chop the ingredients, cut the tomatoes and broccoli into small pieces, slice the ham, and chop the garlic.

3. Heat the oil in a hot pan, sauté the garlic and put the tomato pieces.

4. When the tomatoes are softened, add 2 tablespoons of tomato paste and stir fry evenly.

5. Add ham and blanched broccoli and stir fry evenly.

6. At this time, the pasta is also cooked, drain the water and put it in the vegetable pot.

7. Add salt and black pepper, stir-fry evenly to taste.

2. Seafood pasta

Ingredients

Pasta, shrimp, squid, broccoli, cherry tomatoes, onion, salt, basil, black pepper, olive oil.

practice

1. Wash the broccoli, tear it into small florets and blanch it for later use.

2. Peel the prawns and devein the prawns for later use, shred the squid.

3. Cut the onion into a few knives, put it into the cooking machine together with the cherry tomatoes and puree it.

4. Boil water in the pot, add half a teaspoon of salt, put in the pasta and cook until there is no hard core, then remove and control the water.

5. Add a tablespoon of olive oil to the pasta and mix well.

6. Put an appropriate amount of olive oil in the pot, put in the shrimp and squid and stir fry until cooked, then take it out.

7. No need to wash the pot, pour the beaten tomato puree into the pot, and cook over medium and low heat.

8. Boil the tomato juice until it becomes thick, then add an appropriate amount of salt, basil and black pepper and stir fry evenly.

9. Pour the pasta and seafood into the pot together, coat the sauce evenly and put it on a plate.

3. Seafood pasta with guacamole

Ingredients

100g spaghetti, 1 avocado, 100g shrimp, 4 crab sticks, 10ML lemon juice, 100ML milk, 2 slices bacon, 10g garlic, a little white pepper, some salt, some olive oil.

practice

1. After boiling water in a cooking pot, put a spoonful of olive oil and 1 teaspoon of salt, add pasta, cook for 8 minutes, rinse with cold water, and drain the water.

2. Take the avocado pulp, add lemon juice, and press it into avocado puree. I personally like to eat avocado pulp, and press it into avocado pieces.

3. Dice the crab sticks, chop the garlic into minced garlic, cut the bacon into 2cm small pieces, marinate the shrimp with salt, cooking wine and white pepper for a while.

4. Put a spoonful of olive oil in the frying pan, saute the minced garlic until fragrant, then add sliced ​​bacon, and stir fry.

5. Add shrimp and crab sticks and fry until cooked.

6. Put avocado puree and milk in another pot and bring to a boil.

7. Put the pasta in the guacamole and mix well.

8. Add cooked seafood and bacon, mix well and serve.

4. Spaghetti with Curry Sauce

Ingredients

Spaghetti, red onions, cherry tomatoes, asparagus heads, quail eggs, carrots, Baimondo curry.

practice

1. Boil water in a cooking pot, add a little salt and oil to the pasta and cook for later use.

2. Chopped onions, sliced ​​carrots, washed tomatoes and asparagus; I prepared the above the next night.

3. Put olive oil in a hot pan, fry chopped onion until fragrant; add carrots and fry until cooked;

4. Take another pot and heat up the quail eggs

5. Then blanch the asparagus and drain;

6. After filling out the onions and carrots, put the asparagus in and stir for a while;

7. Add an appropriate amount of water to the pot, put half a piece of curry, and make a sauce for later use;

8. Mix all the ingredients together.

5. Spaghetti with Bacon and Shrimp

Ingredients

10 grams of butter, 15 grams of flour, 80 grams of milk, 2 grams of salt, 1/4 teaspoon of black pepper, 80 grams of pasta, 2 garlic cloves, 40 grams of onion, 2 slices of bacon, several fresh shrimps, 1 broccoli Small flowers, half a yellow bell pepper.

practice

1. Heat up the pan, melt 20 grams of butter, pour in the flour, stir fry the flour over low heat.

2. Add the milk in three times, stir well while pouring without any lumps, cook the viscous and put the prepared white sauce out for later use.

3. Take another pot, put in the pasta after the water boils, add a little salt and cook for about 7-8 minutes on high heat, then remove.

4. Prepare the ingredients for the pasta, cut the yellow bell pepper and bacon into pieces, slice the mushrooms, chop the onion and garlic cloves, and break the broccoli into small florets for later use.

5. Heat the frying pan, pour in olive oil, add chopped onion and garlic and sauté until fragrant, then pour in bacon and fresh shrimp and stir fry.

6. Add broccoli, yellow bell pepper, and sliced ​​mushrooms, stir fry, and season with a little salt.

7. Add the cooked pasta and stir fry evenly.

8. Finally, pour in the creamy white sauce so that the sauce wraps the noodles and then turn off the heat.

6. Pasta with Bacon and White Sauce

Ingredients

160g inclined tube noodles, 3 slices of bacon, 1 egg yolk, 20g onion, 10g garlic, some basil, 10g Kraft cheese powder, 100ML light cream, some pasta sauce, 2 teaspoons salt, 1 teaspoon black pepper, 25ML olive oil .

practice

1. Cook the pasta first: add water to the pot, bring to a boil and add 10ML of olive oil and 1 teaspoon of salt.

2. Add pasta and cook for 10 minutes, remove the pasta and drain the water, put in a large bowl, add 5ML olive oil and stir well.

3. Take another large bowl, add egg yolk and cheese powder to the whipped cream, and stir well to get the white sauce.

4. Cut the bacon into strips with the same width, chop the onion and garlic into small cubes, and chop the basil.

5. Add 10ML of olive oil to the pan, and when it is about 50% hot, fry the bacon over medium-low heat until the aroma of the oil comes out.

6. Then add the onion and diced garlic and stir-fry until fragrant, pour in the cooked pasta, and pour in the mixed white sauce.

7. Add salt and black pepper, stir-fry over medium-low heat, sprinkle evenly with basil and serve.

7. Pasta with tomato sauce and bacon

Ingredients

Spaghetti, Bacon, Cherry Tomatoes, Peas, Soy Sauce, Tomato Sauce, Sugar.

practice

1. Blanch the peas, remove them, slice the small tomatoes, and cut the bacon into small pieces.

2. Add a tablespoon of soy sauce, a tablespoon of tomato paste and a little sugar to make a sauce.

3. Boil water in the pot, put the spaghetti into it and cook until cooked, then remove the cold water and drain it for later use.

4. Put oil in the pan, heat it up, fry the bacon slices slowly, fry until the bacon is slightly curled, then add the peas and stir fry for a while.

5. Then add the spaghetti and stir-fry, pour in the sauce, and stir-fry until fragrant.

6. Add small tomato slices and stir fry for a while.

8. Pasta Bolognese

Ingredients

250 grams of minced beef, 150 grams of dried spaghetti, 50 grams of chopped carrot, 50 grams of chopped celery, 30 grams of chopped onion, 15 grams of chopped garlic, 500 grams of homemade tomato sauce, appropriate amount of black pepper, 10 grams of refined salt, 5 grams of sugar, 50 grams of red wine, 30 grams of cooking oil.

practice

1. Heat up a pan, pour in cooking oil, pour in chopped garlic, onion, carrot and celery and stir-fry.

2. After the aroma is released, pour in the minced beef and stir-fry.

3. Stir-fry the minced beef until it becomes dry and the oil is clear. Add the red wine. After cooking the wine, season with salt, sugar and pepper.

4. After seasoning and stirring well, pour in the homemade tomato sauce. After the tomato sauce is evenly heated, turn to a low heat and cook slowly.

5. Boil until the red oil sauce fully covers the minced meat, then turn off the heat and take it out of the pot for later use.

6. Generally, 120 grams to 150 grams of dried Italian noodles are used for one serving, so take out three or two dried Italian noodles.

7. Boil the water in the pot and sprinkle a little salt. At this time, sprinkle the spaghetti into the pot in a fan shape

8. After the noodles become soft, stir them up with chopsticks, cook for about 7-8 minutes, and take out the noodles when they are half-cooked.

9. In another pot, add an appropriate amount of fried meat sauce and pour in the cooked noodles.

10. Stir-fry quickly over medium heat, stir-fry the noodles evenly so that the sauce is completely absorbed on the noodles, and then take out of the pan.

11. Serve the spaghetti bolognese while it is still hot, and the spaghetti bolognese is ready.

9. Creamy Bacon Pasta

Ingredients

10 grams of butter, 15 grams of high-gluten flour, 40 ml of milk, 1 gram of salt, 2 grams of chicken essence, 4 grams of sugar, 100 grams of pasta, 3 sticks of bacon, 4-5 mushrooms, 1 tablespoon of cheese powder, 1 egg yolk 1 tablespoon of olive oil, 2 teaspoons of minced garlic, 2 tablespoons of creamy white sauce, 20 grams of fresh cream, an appropriate amount of minced coriander, a little salt, and an appropriate amount of black pepper.

practice

1. Creamy white sauce method: Put the butter in a pot and heat it over low heat until it melts, pour in high-gluten flour and stir evenly.

2. Slowly add water, add a little at a time, then mix well before adding the next time.

3. Stir until smooth without particles, pour in milk, add salt, boil over low heat, stir while cooking to avoid sticking to the bottom.

4. Finally, boil it into a thick sauce.

5. Pasta method: Cook pasta, remove and drain.

6. Add a little olive oil and mix well to prevent sticking.

7. Add a tablespoon of cheese powder to the egg yolk, mix well and set aside.

8. Wash the mushrooms, cut the bacon into small pieces; slice the mushrooms and set aside.

9. Heat up the frying pan, pour in an appropriate amount of olive oil, add minced garlic and sauté until fragrant.

10. Add bacon and fry for a while until the fragrance is released, then add the mushrooms and fry until soft.

11. Add creamy white sauce and fresh cream, and stir all the ingredients in the pot.

12. Pour in the pasta and mix well, add salt and black pepper to taste, mix well.

13. After mixing well, turn off the heat, pour the egg yolk cheese sauce immediately, quickly mix the egg yolk cheese sauce with the noodles, put it on a plate, sprinkle with coriander powder and it's done.

10. Spaghetti with minced meat and tomato

Ingredients

300 grams of Italian straight noodles, 200 grams of minced pork, 2 tomatoes, 2 tablespoons of tomato sauce, 1 onion, 4 grams of salt, 2 grams of black pepper, appropriate amount of basil, 4 grams of sugar, appropriate amount of olive oil, appropriate amount of wine .

practice

1. Wash the onion and cut into cubes, wash and peel the tomato and cut into cubes.

2. Pour an appropriate amount of olive oil into the pot, add chopped onion and sauté until fragrant.

3. Add minced meat and stir-fry to change color, add diced tomatoes and continue to stir-fry.

4. Add white wine, add 2 tablespoons of tomato sauce and stir fry evenly.

5. Add salt and an appropriate amount of sugar and stir-fry until the soup is thick, add an appropriate amount of basil and stir-fry evenly.

6. The tomato minced meat sauce is ready.

7. Fill the soup pot with water and boil, add salt and 1 teaspoon of oil, add pasta, and cook until there is no hard core.

8. Put the cooked pasta on a plate and pour over the tomato minced meat sauce.

11. Spaghetti with Mushroom Beef

Ingredients

Spaghetti, beef, shallots, mushrooms, tomatoes, corn kernels, carrot cubes, ham cubes, olive oil, butter, garlic, salt, sugar, basil, black pepper.

practice

1. Cook the noodles first. After the water in the pot is boiled, add a spoonful of salt and a spoonful of olive oil, add a small amount of spaghetti, let the noodles scatter naturally, do not stir in a hurry, after the roots of the noodles are softened, use chopsticks to gently turn them over a few times Cook for about 8 minutes.

2. Take out the noodles when they are about 7-8 years old, put them in cold water and disperse them, and then drain the water.

3. Drizzle an appropriate amount of olive oil and mix well with chopsticks for later use.

4. Next, make the sauce. Cut the top of the tomato with a cross knife, burn it on the fire for a while, and peel the skin.

5. Mince beef, chop tomatoes, and slice mushrooms.

6. Melt the butter in the pan, fry the onion and garlic in the oil pan until fragrant, and fry slowly over medium heat until the onion starts to change color.

7. Then add the minced beef, then add sliced ​​mushrooms, corn carrot and ham and stir fry.

8. Add tomatoes and appropriate amount of water and continue to cook. After the tomatoes are soft and rotten, add salt, black pepper, soup, and basil to taste.

9. Mix the sauce and noodles well.

12. Black Pepper Beef Tenderloin Spaghetti

Ingredients

Spaghetti, beef tenderloin, tomato, onion, green pepper, corn sausage, tomato sauce, salt, black pepper, sesame oil.

practice

1. Cut the tomato into small cubes, cut the beef tenderloin into minced meat, cut the corn sausage, onion and green pepper into small cubes.

2. Bring the water to a boil, put the noodles in and cook for 9 minutes, then remove the noodles.

3. Put vegetable oil in the pot, add minced beef and stir-fry.

4. Put in the tomato, press it with a spatula, so that it can be better boiled into a sauce, add a small amount of water, and boil it into a tomato sauce.

5. Add onions, green peppers, corn sausage, and finally salt and black pepper.

6. Spread the cooled pasta with chopsticks again and put it on a plate.

7. Pour the sauce evenly on the noodles, stir and serve.

13. Fried pasta with bacon in tomato sauce

Ingredients

Pasta, Bacon, Tomatoes, Carrots, Onions, Tomato Sauce, Italian Mix, Black Pepper, Sugar, Salt.

practice

1. Cut the bacon into small pieces, cut the tomato into small cubes, and cut the carrot and onion into small cubes;

2. Make water in the pot. After the water is boiled, add the pasta and cook until cooked. Take out the cold water and set aside;

3. Heat the frying pan, add a little oil, add the bacon after the oil is hot, and stir-fry until the aroma is released;

4. Add the tomatoes, carrots and onions and stir fry for a while, then add the pasta and stir fry;

5. Add a little tomato sauce, stir-fry evenly, add an appropriate amount of mixed spices, and stir-fry evenly;

6. Put a little bit of sugar and salt, stir fry evenly and get out of the pan, sprinkle with a little bit of black pepper;

14. Fried spaghetti with garlic and pepper

Ingredients

150g spaghetti, 3g crushed dried chili, 3g crushed black pepper, 10g onion, 2 cloves garlic, 5g French spice, 5g salt, 30g butter, 10ml olive oil.

practice

1. Peel the onion, wash and cut into small cubes for later use, peel the garlic for later use

2. Wash Faxiang and cut into fine pieces for later use, cut the butter into pieces for later use

3. Add an appropriate amount of water to the pot and bring to a boil over high heat.

4. Add an appropriate amount of olive oil and spaghetti, and cook on medium heat for eight minutes until the noodles are ripe without hard core.

5. Take out the cooked spaghetti and pour it into a strainer, drain the water.

6. Put the butter into the pan, heat the oil over medium heat until the butter is completely melted.

7. Then add chopped onion, garlic slices, black pepper and French spices and stir well

8. Then add the crushed chili peppers. Just put them at this time because you are afraid that the crushed peppers will turn black. Just fry until fragrant.

9. Finally, put in the drained spaghetti, add an appropriate amount of salt, stir fry evenly, and serve.

Fifteen, fragrant pasta

Ingredients

Pasta, onions, carrots, ham, beef, tomatoes, tomato sauce, black pepper, salt, olive oil.

practice

1. Boil water in a pot, add a teaspoon of salt and a little olive oil, put in the pasta and cook for about 12 minutes.

2. Cut onions, carrots, ham, tomatoes, and beef into small cubes.

3. Put a little raw powder in the beef and mix well.

4. Drain the pasta, pour in a little olive oil and mix well.

5. Pour an appropriate amount of olive oil into the pot, pour in the diced beef and sauté until fragrant.

6. Add diced onion and diced carrot and continue to stir fry, add diced tomato and diced ham and continue to stir fry.

7. Add tomato paste, black pepper, salt, stir fry evenly, add a small amount of boiling water and cook for one minute.

8. Pour the meat sauce over the pasta.

16. Spaghetti with Shrimp

Ingredients

Pasta, tomato, shrimp, onion, leek moss, garlic, tomato sauce, light soy sauce, sugar, salt, olive oil, black pepper.

practice

1. Add water to a cooking pot and boil with a little salt, add pasta and cook until the pasta is cooked without hard core.

2. Take it out and pour it into a plate, add a little olive oil and mix well to prevent sticking.

3. When cooking noodles, you can wash and remove the shells from the shrimp, remove the shrimp thread, and make a knife on the back of the shrimp.

4. Mince onion and garlic, cut leek moss into small pieces, and chop tomatoes into pieces.

5. Heat the frying pan and pour in olive oil. When the oil temperature is 50% hot, add onion and minced garlic and fry until fragrant.

6. Add tomatoes and shrimps, stir-fry until the tomatoes are soft and rotten, add soy sauce white sugar and stir-fry evenly.

7. Add tomato paste and stir fry evenly until it blends with the base material, add appropriate amount of salt and leek moss and stir fry evenly.

8. Add the ground black pepper and mix well.

17. Fried Spaghetti

Ingredients

Spaghetti, lean pork, onion, green pepper, carrot, onion, ginger, garlic, broth, pepper, salt, light soy sauce.

practice

1. Boil water, add a spoonful of salt, put in the pasta, cook for about 12 minutes, there is no white core in the middle, remove and rinse with cold water.

2. Wash and shred carrots, onions, and green peppers, shred pork belly, shred ginger, and rotten garlic.

3. Heat oil in a pan, sauté the onion and ginger until fragrant, add shredded pork and stir-fry, add light soy sauce and stir-fry evenly when the color changes.

4. Add shredded carrots and diced onions and stir-fry for a while, add broth, bring to a boil over high heat, then simmer over low heat;

5. When the juice is almost collected, add green pepper shreds and a proper amount of salt, add the pasta and stir fry for 3 minutes, sprinkle a little pepper, and you are done.

Japanese barbecue, you can also taste it at home! Michelin chef teaches you the tricks of roasting beef tongue

-Ingredients-

beef tongue, carrots, onions, celery

-Accessories-

water, salt, sugar, black pepper

walnuts, capers, apples

arugula, white sesame

1. First prepare the pickling solution, 2% salt, 1.5% sugar. I use 4L of water, 80g of salt, 60g of sugar, stir well until completely melted.

2. Soak the beef tongue, wrap it in plastic wrap and put it in the refrigerator to marinate for about 24 hours .

3. Take out the beef tongue the next day, and don't pour it out after marinating. Put the beef tongue into a large enough pot, then add carrots, onions, and celery sticks cut into 1cm small cubes.

Add the spices, 2 bay leaves, 10 black peppercorns, and 2 dried chilies.

4. Add water first to cover half of the beef tongue, then add the marinade just now to completely cover the beef tongue.

5. Bring to a boil over high heat, then turn to medium-low heat, cover and cook for 2.5 hours .

After cooking, put in cold water to cool.

6. Next, peel the skin. First cut the back, then cut the tongue coating. Use a small knife to deal with the parts that are not easy to remove.

7. Divide the beef tongue into 2 parts, the root of the tongue and the tip of the tongue. The skin on the base of the tongue is slightly corrected.

8. Cut about 1cm thick slices at the base of the tongue, and then soak them in sake.

9. Sprinkle a small amount of salt and black pepper, and season both sides.

10. Preheat the striped pan, apply a layer of oil, and start frying the beef tongue. Do not use too much oil on the striped pan, otherwise the streaks will not be clear.

11. Brush some yuzu vinaigrette on the third side.

12. Change the knife to a suitable size after coloring on both sides.

13. Serve on a plate with some chopped walnuts, crushed capers/capers, arugula, apple sticks, white sesame seeds, and finally garnish with Balsamic Modena.

When stewing beef, keep in mind "3 put 2 don't put"! The beef is soft and rotten, not old and not fishy, super fragrant.

In fact, no matter how high the quality of the beef is, when stewing beef, you must master the correct method in order to make the beef stew soft and rotten.

Three put

When stewing beef, be sure to put a little hawthorn, because hawthorn is rich in lipase and maslinic acid, and both lipase and maslinic acid can promote the decomposition of fat, so that the stewed beef is softer and more delicious. Because hawthorn is an acidic substance, if too much hawthorn is added, it will cause the beef to have a peculiar smell. Therefore, when stewing beef, the amount of hawthorn should not be added too much. Generally, 1 kg of beef can be added with 1 gram of hawthorn.

2 put:  Angelica dahurica

If you want the stewed beef to be very fragrant, you must add a little Angelica dahurica, because Angelica dahurica has a strong ability to remove fishy smell, and it can make the meat more fragrant, especially red meat with a strong fishy smell such as beef and mutton. Although the ability of Angelica dahurica to remove fishy smell is stronger, it should not be added too much, because the taste of Angelica dahurica is bitter, too much will make the meat very bitter. Generally, 0.3 grams of Angelica dahurica is enough for 1kg of meat.

3 put: galangal

Galangal has a good ability to enhance flavor and remove fishy smell, especially when stewing beef, it can give beef a clear fragrance, and it is one of the spices that must be added when stewing beef. Because too much galangal is added, it will cause the meat to taste soapy, so when stewing meat, 0.2 grams of galangal is enough for 1kg of beef.

Two don't put

If you've ever cooked or eaten lamb, you may know that the smell can linger for hours or even days. While some people love the smell of lamb, others find it off-putting. If you fall into the latter category, don't worry. There are ways to get rid of that lamb smell from your house, clothes, and even your hands.

Why Does Lamb Smell?

Before we dive into how to get rid of the smell of lamb, it's important to understand why it smells in the first place. Lamb has a distinctive smell due to its unique flavor and fatty composition. The odor comes from volatile organic compounds (VOCs), which are released when the fat and proteins in the meat are heated.

However, the smell of lamb can also be affected by factors such as the age of the lamb, the feed it was given, and the cooking method used. For example, older lambs tend to have a stronger smell, while grass-fed lambs tend to have a milder aroma.

How to Get Rid of Lamb Smell？

1. Ventilate the Area

One of the easiest ways to get rid of the lamb smell is to ventilate the area. Open windows and doors to allow fresh air to circulate throughout your house. You can also turn on fans to increase air circulation. This will help to remove any lingering odor from the air.

2. Use Baking Soda

Baking soda is a great natural deodorizer that can be used to get rid of the lamb smell. Sprinkle baking soda on carpets, upholstery, and other fabric surfaces where the smell is present. Let it sit for at least 30 minutes before vacuuming it up. Baking soda can absorb the odor, leaving the area smelling fresh and clean.

3. Use Vinegar

Vinegar is another natural deodorizer that can be used to get rid of the lamb smell. Mix equal parts vinegar and water in a spray bottle and spray it on surfaces where the smell is present. Leave it for a few minutes before wiping it up with a damp cloth. Vinegar can help to neutralize the odor and kill any bacteria that may be causing the smell.

4. Use Activated Charcoal

Activated charcoal is a great odor absorber that can be used to get rid of the lamb smell. Place a few bowls of activated charcoal around the house to absorb the odor. Activated charcoal can absorb the VOCs that cause the smell, leaving the air fresh and clean.

5. Use Essential Oils

Essential oils like lavender, lemon, and peppermint can help to mask unpleasant smells like the lamb smell. Add a few drops of your favorite essential oil to a diffuser and let it run for a few hours. The essential oil will help to neutralize the odor and leave a pleasant aroma in the air.

How to Get Rid of Lamb Smell from Clothes

If you've been cooking or eating lamb, the smell can linger on your clothes. Here's how to get rid of it:

1. Wash Your Clothes

The easiest way to get rid of the lamb smell from your clothes is to wash them. Add a cup of white vinegar to the wash cycle to help neutralize the odor.

2. Soak Your Clothes

If your clothes still smell after washing them, soak them in a mixture of warm water and baking soda for a few hours. Then wash them again as usual.

3. Hang Your Clothes Outside

Hanging your clothes outside to dry can also help to remove any lingering lamb smell. The fresh air and sunlight can help to neutralize the odor.

How to Get Rid of Lamb Smell from Hands

If you've been handling raw or cooked lamb, the smell can stick to your hands. Here's how to get rid of it:

1. Wash Your Hands

The easiest way to get rid of the lamb smell from your hands is to wash them with soap and water. Use warm water and soap to wash your hands thoroughly, making sure to scrub under your nails and between your fingers.

2. Use Lemon Juice

If the smell still lingers after washing your hands, try rubbing lemon juice on your hands. The acid in the lemon juice can help to neutralize the odor.

3. Use Stainless Steel

Rubbing your hands on a stainless steel surface can also help to remove the lamb smell. Try rubbing your hands on a stainless steel spoon or your kitchen sink.

In Conclusion

Lamb is a delicious and nutritious meat, but the smell can be off-putting for some people. If you're looking to get rid of the lamb smell from your house, clothes, or hands, there are several methods you can try. From using natural deodorizers like baking soda and vinegar to ventilating the area and using essential oils, there's bound to be a method that works for you. By following these tips, you can enjoy the flavor of lamb without any unpleasant aroma.

Schezwan Dumplings: A Spicy Twist on a Classic Dish

Dumplings are a staple in many Asian cuisines, and it's no wonder why. These little parcels of joy are filled with flavour and are perfect for any occasion. Schezwan Dumplings are a spicy twist on the classic dumpling, filled with a savoury pork and vegetable filling and topped with a spicy schezwan sauce. They're perfect as an appetizer or as a meal on their own.

Here's how to make Schezwan Dumplings at home:

For the Dumpling Filling:

- 1/2 lb ground pork

- 1/2 cup finely chopped cabbage

- 1/4 cup finely chopped scallions

- 1 tbsp soy sauce

- 1 tbsp sesame oil

- 1 tbsp cornstarch

- 1/4 tsp ground black pepper

- 1/2 tsp salt

- 2 cloves garlic, minced

- 2 tsp ginger, minced

For the Dumpling Wrapper:

- 2 cups all-purpose flour

- 3/4 cup warm water

For the Schezwan Sauce:

- 2 tbsp soy sauce

- 2 tbsp rice vinegar

- 2 tbsp schezwan sauce

- 1 tbsp honey

- 1 tbsp sesame oil

- 2 cloves garlic, minced

- 1/2 tsp grated ginger

Instructions:

1. In a large mixing bowl, mix all the ingredients for the dumpling filling together until well combined.

2. In a separate bowl, mix the flour and warm water together until it forms a smooth dough. Knead the dough for a few minutes until it becomes elastic.

3. Cover the dough and let it rest for at least 30 minutes.

4. Roll out the dough into thin strips and cut them into small circles using a cookie cutter or the rim of a glass.

5. Place a small amount of filling in the center of each circle and fold the edges together to form a dumpling. Make sure to seal the edges tightly.

6. Bring a large pot of water to a boil. Add the dumplings to the pot in batches, making sure not to overcrowd the pot. Boil for 4-5 minutes or until the dumplings float to the top.

7. While the dumplings are cooking, make the schezwan sauce. Mix the soy sauce, rice vinegar, schezwan sauce, honey, sesame oil, garlic, and ginger together in a bowl.

8. Serve the dumplings hot with the schezwan sauce on the side for dipping.

Schezwan Dumplings are perfect for adding a spicy kick to your meal. The combination of the savoury pork filling and the spicy schezwan sauce is sure to tantalize your taste buds. They're also a great party food and can be made ahead of time and then cooked right before serving.

If you're looking for a new way to enjoy dumplings, give this Schezwan Dumpling recipe a try. It's easy to make and bursting with flavour!

Yu Xiang Rou Si: The Spicy and Sweet Pork Dish You Need in Your Life

Yu Xiang Rou Si, also known as Fish Fragrant Shredded Pork, is a beloved dish in Sichuan cuisine. Despite its name, this dish has nothing to do with fish. Instead, it gets its name from the spicy and sweet sauce that's typically used in fish dishes in Sichuan cuisine. Yu Xiang Rou Si is a flavourful combination of tender pork strips, crunchy vegetables, and a spicy-sweet sauce that's sure to make your taste buds dance.

Here's how to make Yu Xiang Rou Si at home:

Ingredients:

- 1/2 lb pork tenderloin, cut into thin strips

- 2 cloves garlic, minced

- 1 small onion, sliced

- 1/2 cup sliced bamboo shoots

- 1/2 cup sliced wood ear mushrooms

- 2 tbsp vegetable oil, divided

- 1 tbsp Sichuan peppercorns

- 1 tbsp doubanjiang (spicy broad bean paste)

- 1 tbsp chili bean paste

- 1 tbsp soy sauce

- 1 tbsp sugar

- 1 tsp cornstarch

- 2 green onions, chopped

- Cooked rice, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a wok or large frying pan over high heat. Add the pork strips and stir-fry for 2-3 minutes, until browned and cooked through. Remove from the pan and set aside.

2. Heat the remaining 1 tbsp of vegetable oil in the same wok over high heat. Add the garlic, onion, bamboo shoots, and wood ear mushrooms. Stir-fry for 2-3 minutes, until the vegetables are softened.

3. Add the Sichuan peppercorns, doubanjiang, and chili bean paste to the wok. Stir-fry for another minute or so, until fragrant.

4. In a small bowl, mix together the soy sauce, sugar, and cornstarch with 1/4 cup of water. Pour the mixture into the wok and stir to combine.

5. Add the cooked pork strips back to the wok and stir to coat in the sauce. Let everything simmer for 2-3 minutes, until the sauce has thickened and the pork is heated through.

6. Stir in the chopped green onions and remove from heat.

7. Serve hot with steamed rice.

Yu Xiang Rou Si is a popular dish for both lunch and dinner, and it's a delicious way to experience the bold and vibrant flavours of Sichuan cuisine. The spicy and sweet sauce pairs perfectly with the tender pork strips and crunchy vegetables, making this dish a favourite among many. 

If you're looking to switch things up in the kitchen and impress your family and friends with a flavour-packed meal, give this Yu Xiang Rou Si recipe a try. It's sure to be a crowd-pleaser!

Chao Fan: The Versatile Fried Rice Dish You Need to Try

If you're looking for a delicious and hearty meal that's quick and easy to make, then look no further than chao fan. This popular Chinese dish, also known as fried rice, is a staple in many households and restaurants around the world, and it's not hard to see why. Chao fan is a versatile dish that can be tailored to suit your taste preferences and can be made with just about any ingredient you have on hand.

The beauty of chao fan is its simplicity. The basic recipe involves stir-frying cooked rice with vegetables, meat, and/or eggs, along with some soy sauce and other seasonings. But the variations are endless, and there's no right or wrong way to make it. Chao fan can be made with shrimp, chicken, beef, or tofu, and you can add in whatever veggies you have in your fridge, from peas and carrots to bell peppers and onions.

One of my favourite chao fan recipes is shrimp and vegetable fried rice. Here's how I make it:

Ingredients:

- 2 cups cooked rice (preferably left overnight in the fridge)

- 1/2 lb shrimp, peeled and deveined

- 1 cup mixed vegetables (I like to use peas, carrots, and corn)

- 2 cloves garlic, minced

- 1 tbsp soy sauce

- 1 tbsp oyster sauce

- 1 egg, beaten

- 2 tbsp vegetable oil

Instructions:

1. Heat a wok or large frying pan over high heat. Add 1 tbsp of vegetable oil and swirl to coat the pan.

2. Add the beaten egg and scramble until cooked. Remove from the pan and set aside.

3. Add the remaining 1 tbsp of vegetable oil to the pan. Add the garlic and stir-fry for about 30 seconds, until fragrant.

4. Add the shrimp and stir-fry until pink and opaque, about 2-3 minutes.

5. Add the mixed vegetables and stir-fry for another 2-3 minutes, until cooked through.

6. Add the cooked rice, soy sauce, and oyster sauce. Stir-fry for another 2-3 minutes, until the rice is heated through and coated in the sauce.

7. Add the scrambled egg back to the pan and stir-fry everything together for another 1-2 minutes.

8. Serve hot and enjoy!

Chao fan is a great way to use up leftover rice and veggies, and it's a satisfying meal that can be made in under 30 minutes. It's also a fantastic dish to make for meal prep, as it can be packed into individual containers and reheated for a quick and easy lunch or dinner.

So the next time you're in the mood for a comforting and flavourful meal, give chao fan a try. With its endless variations and possibilities, it's a dish that will never get boring.

Stir Fry Cabbage Chinese Style: A Simple and Delicious Side Dish

Cabbage is a humble and versatile ingredient that can be found in many different cuisines. In Chinese cooking, cabbage is often stir-fried and seasoned with flavorful spices and ingredients. In this post, I will share my recipe for stir fry cabbage Chinese style, a simple and delicious side dish that is perfect for any meal.

Ingredients:

- 1 head of cabbage, sliced thinly

- 2 cloves of garlic, minced

- 1-inch piece of ginger, grated

- 2 tbsp of oil

- 1 tbsp of soy sauce

- 1 tbsp of oyster sauce

- 1 tsp of sugar

- Salt and black pepper to taste

Instructions:

1. Prepare the cabbage by removing the outer layer and slicing it thinly. Rinse the cabbage and let it drain in a colander.

2. Heat two tablespoons of oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.

3. Add the sliced cabbage to the wok and stir-fry for about 2-3 minutes until the cabbage is slightly softened.

4. Add the soy sauce, oyster sauce, sugar, salt, and black pepper to the wok. Stir everything together well and continue to stir-fry for another 2-3 minutes until the cabbage is tender and well coated in the sauce.

5. Once the cabbage is cooked, taste and adjust the seasoning to your liking. Serve hot as a side dish with steamed rice and your favorite protein.

This stir fry cabbage Chinese style recipe is a simple and delicious way to incorporate more vegetables into your diet. The combination of garlic, ginger, soy sauce, and oyster sauce gives the cabbage a complex and savory flavor that will have your taste buds singing. Give this recipe a try and I'm sure it will become a staple in your kitchen!

Chinese Beef Stew: A Hearty and Flavorful Dish

When it comes to comfort food, Chinese beef stew is one of my all-time favorites. This hearty and flavorful dish is perfect for cold winter days or anytime you need a little warmth and comfort. The rich and savory broth, tender beef, and fragrant spices are a true delight for the senses. In this post, I will share my recipe for Chinese beef stew and walk you through step by step on how to make this delicious dish.

Ingredients: 

- 2 lbs of beef (I prefer beef shank or chuck roast)

- 3-4 cloves of garlic, minced

- 2-inch piece of ginger, sliced

- 2 scallions, chopped

- 1 tbsp of soy sauce

- 1 tbsp of dark soy sauce

- 1 tbsp of oyster sauce

- 1 tbsp of hoisin sauce

- 1 tbsp of Shaoxing wine

- 1 cinnamon stick

- 1 star anise

- 1 bay leaf

- 1 tsp of Sichuan peppercorns

- 3 cups of water

- 2 tbsp of oil

Instructions:

1. Cut the beef into 2-inch cubes and set them aside. In a large pot, heat two tablespoons of oil over medium-high heat. Add the garlic, ginger and scallions and stir fry for about a minute until fragrant.

2. Add the beef to the pot and stir-fry for about 5 minutes until browned on all sides.

3. Add the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, and Shaoxing wine to the pot. Mix everything together well and let the beef cook for about 5 minutes until everything is well combined.

4. Add the cinnamon stick, star anise, bay leaf, and Sichuan peppercorns to the pot. Stir everything together well and let the spices cook for about a minute until fragrant.

5. Pour in the water and bring everything to a boil. Once boiling, lower the heat to a simmer and let the beef stew cook for about 2-3 hours until the beef is tender and the broth is rich and flavorful.

6. Once the beef is tender, taste the broth and adjust the seasoning to your liking. Remove the spice bag and serve the beef stew hot with steamed rice or your favorite noodles.

This Chinese beef stew recipe is a true delight and perfect comfort food. The beef is seasoned to perfection and the broth is rich and savory. This dish is perfect for a cozy night at home or a dinner party with friends and family. Give it a try and I'm sure you'll taste the difference!

Mongolian beef does not originate from Mongolia. 

However, it refers to a superior quality of meat. The main ingredient in Mongolian beef is pork, which is then flavored with beef to achieve a taste similar to real beef. If you want to learn how to create premium meat, continue reading!

Ingredients

Mongolian Beef 500g

5 cloves of garlic

A small handful of green onions

A small piece of ginger

1 egg

Light soy sauce 2 tbsp

cornstarch 1 tablespoon

sugar 1 tbsp

Seafood sauce 2 tbsp

1 tbsp rice vinegar

1/4 tbsp salt

2 tbsp peanut oil

beer 2 tbsp

1. Processing beef and other main ingredients

2. Take off the pot

3. Sauce

Crush the garlic after washing it, and chop the ginger into powder after washing it. In a small bowl, mix together light soy sauce, salt, seafood sauce, beer, sugar, and rice vinegar in the mentioned order. Stir the mixture thoroughly until well combined.

4. cook again

5. Seasoning

After stirring a few times, pour in the juice just adjusted and continue to stir-fry.

6. Cook out

Stir-fry the ingredients on high heat for a few minutes. Add the cleaned scallions to the pan and fry for a little bit longer before removing it from heat.

Rediscover the Classic! Try this Delicious and Spicy Kung Pao Chicken Recipe Today!

Ingredients:

250g-chicken breast                   50g-fried peanuts

1-egg                                          10g-green onion

10g-ginger                                 10g-garlic

8g-dried chili pepper                  5-peppercorns

30g-doubanjiang (buy from Chinese supermarket)

2g-salt                                        10g-light soy sauce

10g-dark soy sauce                    20g-cooking wine

20g-starch                                  3g-chicken powder

5g-black pepper                         10g-white sugar

5g-vinegar

Steps:

1. Cut the green onion, ginger and garlic into slices.

2. Choose fresh chicken breast and cut it into small 1 cm cubes. Add 5g of black pepper, 1 egg, 10g of cooking wine, and 20g of starch. Mix well and marinate for about 15 minutes.

3. Pour 20g of vegetable oil into the wok, heat up the oil over high heat until it reaches 70% hot (when there is a lot of smoke rising from the wok) and add the chicken cubes. Stir-fry over high heat until the color of the chicken turns white, and the meat is cooked. Then, remove the chicken from the wok and set it aside.

4. Clean the wok and put 15g of vegetable oil in it. Same way to heat over high heat until the oil reaches 70% hot. Add 8g of dried chili pepper, 30g of doubanjiang (sauce buy from Chinese supermarket), and the green onion, ginger and garlic slices. Stir-fry until fragrant, and continue to stir-fry for another 2 minutes.

5. Add 10g of cooking wine, 1g of salt, 5g of vinegar, 10g of white sugar, 3g of chicken powder, 10g of dark soy sauce, and 10g of light soy sauce to the wok. Stir-fry over high heat. Then, add the stir-fried chicken cubes and continue to stir-fry over high heat.

6. For the last step, pour 50g of fried peanuts into the wok and stir-fry evenly. Then, serve it in a plate. There you have it, a simple and delicious dish of Kung Pao chicken. Enjoy your meal!

About Zha Jiang Mian

Zha Jiang Mian is a traditional Beijing-style noodle dish and is considered one of the "Top Ten Noodles in China". It is made by mixing the "vegetable code" and "fried sauce" with noodles.

About Zha Jiang

Whether it's yellow sauce or sweet bean sauce, they are all fermented products, with a special smell that needs to be dry-fried over low heat to remove. Making Zha Jiang requires "dry-frying in a small bowl". If you make too much at once, the sauce will not be fried thoroughly and won't be crispy. Dry-fry over low heat, and do not add water in the middle. Along with the evaporation of the moisture inside the sauce, it is a process of blending the sauce with diced meat.

To make Zha Jiang, choose fatty pork belly and separate the fat from the lean. Cut it into diced, not minced, pieces. The diced meat should not be too small, or it will become too dry when fried and won't taste good. It is also important to add aromatic spices such as scallions and ginger to enhance the flavor. The sauce is usually made by mixing yellow sauce and sweet bean sauce, with the ratio depending on personal preference. Yellow sauce adds freshness, while sweet bean sauce adds flavor. Some people like only yellow sauce, while others prefer only sweet bean sauce. 

As time passes, the heat should be just right. The fatty pork comes with its own oil and will be delicate and moist, while the lean pork will be aromatic. A qualified Zha Jiang should be fried over low heat until the oil and sauce separate. By using chopsticks to separate the sauce, the oil will not stick, resulting in a true and perfect combination of sauce and meat. The sauce should be rich in meaty fragrance, and the meat should be coated with a rich and full sauce.

Regarding making noodles

The noodles used for Zha Jiang Mian appeal to people of all backgrounds, as they can be rough or delicate, common or elegant. Hand-pulled noodles are the most traditional and authentic, but they require a certain level of skill, which takes at least three to five years to master. In contrast, hand-rolled noodles were more recently accepted by people and are relatively simple and easy to handle.

Another type of noodle-making technique is known as "Jiu Pian Er," where the noodles produced are uneven in thickness, adding a unique texture to the overall dish. Regardless of the method, the cooked noodles should be translucent, smooth, and pliable, with good elasticity. Nowadays, people tend to use machine-made noodles at home or purchase fresh noodles that are ready-to-cook.

Regarding the vegetable toppings for Zha Jiang Mian

The vegetable toppings, also known as "Cai Ma," for Zha Jiang Mian can be as simple as a cucumber or a clove of garlic, or as complex as seven or eight different types of vegetables prepared in various ways. The most common vegetables used include cucumbers, carrots, and bean sprouts, while water radish, scallions, celery, cabbage, soybeans, and Chinese toon leaves are also popular options. 

The key principle is to choose the freshest and most delicious vegetables available. Vegetable toppings can be classified as "Ming Ma" - the visible toppings, and "An Ma" - the hidden toppings that require blanching. "An Ma" is boiled and mixed with the noodles and sauce, while "Ming Ma" is served on top of the noodles and sauce to preserve its freshness and crunchiness.

Finally, a few cloves of garlic are added to enhance the flavor of the dish, which complements the richness of the sauce. Garlic is the perfect finishing touch to Zha Jiang Mian.

Now let's make zha jiang mian
Ingredients:

Noodles:  500g flour, 200g water, 3g salt, 1.5g food-grade alkaline, 1 egg white (adjust the amount according to the number of people)

Sauce:  50g vegetable oil, 500g pork belly, 200g fermented soybean paste, 100g scallion and ginger water, 100g cooking wine, 100g sweet bean paste, 2-star anise, 50-75g sugar, a small amount of ground pepper, 2g MSG or chicken powder (optional), 100g scallions, and 50g ginger.

Vegetable toppings:  Cucumber, celery, garlic, carrots, bean sprouts, etc. (choose according to personal preference)

Steps:

1. Mix 200g of water, 3g salt, 1.5g food-grade alkaline, and 1 egg white, then pour into a mixing bowl. Add 500g of flour and stir until it resembles cotton. Use a noodle maker with a manual rolling function, or roll the dough by hand. If rolling by hand, knead the dough into a smooth and consistent texture, then let it rest for 30 minutes.

Sprinkle a suitable amount of dry flour on the board to prevent sticking. Flatten the dough and use a rolling pin to create a thick pancake-like shape. After spreading it out, sprinkle dry flour on it to prevent sticking, then roll it up and repeat several times to make a pancake with a suitable thickness.

Stack the pancakes on top of each other and cut them into suitable thickness of noodles. Sprinkle dry flour on it to prevent sticking.

2. Choose high-quality pork belly and separate the fatty and lean parts. Cut them into 0.5 cm square cubes. If they are too thin, they may become too dry when fried, affecting the taste.

3.  Finely chop the scallions and ginger into small pieces.

4. Add 200g of dried yellow soybean paste, 100g of minced scallion and ginger water, and 100g of cooking wine in a 1:1 ratio of sauce to water. Bring it to a boil. Prepare 100g of sweet bean sauce. If fresh yellow soybean paste is used, the process will be relatively easier.

5.  The essence of Zha Jiang Mian lies entirely in the sauce, and the chef will teach you how to make qualified Zha Jiang. Don't make mistakes again. Pour 50 grams of vegetable oil into the pot, heat the pot with the cool oil, add diced fatty pork first, stir-fry over low heat until fragrant and crispy. Then add the diced lean pork, stir-fry until fragrant and cooked through. Add two star anise, stir-fry until fragrant, then add finely chopped ginger and scallions, stir-fry until fragrant, and the aroma is rich.

6.  Add in the well-stirred yellow sauce and sweet bean sauce, and fry over low heat. Utilizing the volatilization of cooking wine in the yellow sauce, it removes the bean odor from the yellow sauce, and the entire process of slow frying over low heat is necessary to fry it fragrant and thoroughly, which takes about 30–40 minutes. Keep stirring to prevent sticking to the bottom of the pot. As the water vapor in the sauce evaporates, oil and sauce will eventually separate. Use chopsticks to break open the sauce in the middle, and the oil and sauce will not stick together, achieving a true mix of meat and sauce. The fried sauce is then done. Add 50–75 grams of sugar, a small amount of pepper, and 2 grams of monosodium glutamate or chicken powder (optional) for seasoning. One cannot finish the fried sauce in one meal. After putting the sauce in a bowl and covering it with plastic wrap, it can be eaten for up to three days after being refrigerated. When eating, re-fry it in a pan.

7.  Prepare the diced vegetables.

8.  Mix the diced vegetables that need to be blanched, noodles, and fried sauce evenly, and then top it off with a layer of crispy diced vegetables. This is the moment to enjoy the deliciousness. 

What are the differences between "huntun", "wonton", and "chaoshou"? Don't be confused, as the differences are quite significant and worth learning.

China is a vast country with a rich variety of foods, and there are significant differences between the cuisines of the northern and southern regions. I have worked in places like Guangdong and Fujian, and when I first arrived in the south, I was amazed by the exquisite and diverse foods.

Today, let's talk about the differences between the Northern huntun, Southern wonton, and Sichuan-style chaoshou, which may look similar but have significant variations. Before I went to the south, I used to think they were all the same thing, but in reality, there are quite a few differences. For you guys, they might look like the same as dumplings. But they are actually not.

Essentially, wonton and chaoshou both originated from huntun, which has a history of over two thousand years in China. In ancient times, people regarded it as a type of sealed bun with no openings, so it was called "hundun", which later evolved into "huntun".

Northern Huntun

The North includes some regions in the Central Plains, where wontons are similar in size to dumplings and have similar skin thickness. However, the skins of wontons are usually square-shaped compared to the round shape of dumpling skins. The wrapping styles of huntuns vary across regions, but they generally conform to the eating habits of the north and are less delicate, with a larger size that can make you feel full.

For filling, the fillings of northern huntuns are diverse, just like those of dumplings. They can be made with a wide variety of meats, shrimp, and various vegetables such as chives, cabbage, and shiitake mushrooms. The large size of the filling makes the texture more substantial.

As for the soup, the Northern huntun soup emphasizes the use of chicken soup or bone soup, but many households usually do not pay too much attention to this. A simple but delicious soup can be made by adding some dried shrimp, seaweed, soy sauce, vinegar, and other seasonings to boiling water.

Wontons in Guangdong

In the Guangdong region, the pronunciation of "wonton" in Cantonese is very similar to that of "yuntun", which also means "one bite, one piece". Therefore, "wonton" has always been called "yuntun".

Wontons are relatively small, usually one bite for adults. The skin of wontons is also relatively thin and transparent after cooking. The thin skin and small size require less cooking time compared to the huntuns in the north.

The filling of wontons is mainly made of pork and shrimp. The filling is not as plump as that of larger huntuns. The flavor is fresh, sweet and delicious with a chewy texture. In the Guangdong region, wontons are also cooked with noodles, called "wonton noodles", which is also very tasty.

The soup base of wontons is even more sophisticated, emphasizing the freshness of the ingredients. The authentic wonton soup base is made by simmering bone broth with ground fish and shrimp. The ground fish is first grilled until both sides are golden brown, then added to the bone broth with shrimp to enhance the flavor. This is also the soul of Cantonese-style wonton soup.

Sichuan-style Wontons

Sichuan-style Wontons are similar in size to Cantonese-style Wontons. It is said that the name "Wonton" (chāo shǒu) comes from the fact that it is very easy to cook. When the chef scoops the Wontons out of the pot, they are ready to serve.

The biggest difference between Sichuan-style Wontons and Cantonese-style Wontons is in the soup base. Sichuan-style Wontons are also known as "Red Oil Wontons" as they use a lot of sauce in the soup base. The sauce is made from carefully brewed red oil, giving the soup a tempting red color. Like Sichuan cuisine, it is very appetizing.

The filling of the Wontons is relatively simple, and pork is always the main ingredient, along with some other food ingredients. A bowl of authentic Red Oil Wontons has thin and smooth skin, and the filling is fragrant and soft. Take a spoonful of soup and skin together into your mouth, and you won't be able to wait to have another bite. The dish is absolutely delicious and spicy enough.

Also, fried wontons are more popular in Europe than in China. Whether it is the Northern wonton, Cantonese style wonton, Sichuan style wonton or fried wonton, each region has its own characteristics. Eating it from childhood to adulthood may be the most delicious taste in people's hearts.

Egg fried rice is one of the most common foods. Almost every household can make it, and it can be found on the menu of every restaurant. You may have noticed that although everyone knows the ingredients and methods of making egg fried rice, the results are different for each person. The egg fried rice made by a chef is dry, fragrant, and golden, with distinct grains and reaches the level of "each grain of rice is wrapped in egg liquid". However, many people make egg fried rice at home, but the more they stir, the softer it becomes, and the eggs are large and not broken, giving the feeling of making a bowl of "egg and rice."...

In fact, egg fried rice looks simple, but it still requires some skills to make it delicious. Here are five practical tips for making egg fried rice that we would like to share with you. This is where the difference between you and the chef lies!

First, you need to understand the three methods of making egg fried rice:

Egg Separation Method: 

Separate the egg white and yolk, and fry them separately before frying them together with the rice. The disadvantage of this method is that it is troublesome, but the advantage is that it can reduce the fishy taste of the egg yolk and increase the umami flavor.

Whole Egg Method: 

Mix the beaten egg evenly and pour it into the pan to fry before adding the rice. This is the most common way to make egg fried rice, it is convenient, but the disadvantage is that it can be easily unevenly cooked.

Whole Egg Pre-mix Method: 

Beat the egg and mix it with the rice before pouring it into the pan to fry. The advantage of this method is that the resulting egg fried rice is golden, tempting, and the method is not difficult.

 Tips for making egg fried rice:

1. Do not choose rice with too much stickiness, as it will come out sticky when fried.

2. The key to distinct rice grains is to not overcook the rice. Put the rice in the refrigerator for at least 3 hours before making fried rice, or use leftover cold rice, and use your hands to break it up before adding it to the pan. The characteristic of leftover rice is that it is loose and not sticky, which is suitable for making distinct fried rice, but the disadvantage is that overnight storage can produce a sour taste in the rice. (The solution to this problem is to add a little salt to the rice and stir before storing it.)

3. Add a little cornstarch to the rice and mix well before adding it to the pan. This is because cornstarch can absorb excess moisture in the rice, making it looser and drier, resulting in a more fragrant fried rice. (Not applicable to the whole egg pre-mix method.)

 4. If there are crispy ingredients such as pickled mustard greens, dried radish, etc. in the fried rice, they are best cut even smaller than the rice grains, so that the layers of the fried rice are more varied and rich in texture.

5. When frying rice, it is necessary to maintain high heat throughout the process. Otherwise, the rice will become softer and softer as it is fried.

Today I'll introduce a recipe for egg fried rice made with a pre-mixed egg method. The fried rice made with this method is not only golden and distinct in every grain, but also contains crushed omelet inside the rice, full of creativity, and the taste is even more rich! Choose your favorite side dishes and give it a try~

Golden egg fried rice

by Aaron

Ingredients list:

Steamed rice 1 bowl, 2 eggs, 1 green onion, 20g of carrot, 20g of ham, 20g of corn kernels, 20g of green beans, salt as needed, and pork lard as needed.

Cooking steps:

1. Prepare the necessary ingredients: dice the carrot, ham, and green beans.

2. Crack a fresh egg into a bowl, and beat it until scrambled.

3. Pour the cooled and cooked rice into the beaten egg, and mix well, allowing the rice to slowly absorb the egg mixture.

 4. Put a little bit of pork lard in the pan, and stir-fry all the diced vegetables over high heat until they are dry.

5. Then, crack a fresh egg into the pan, and add a pinch of salt.

 6. Stir-fry the egg over medium heat until it is scrambled and completely mixed with the vegetables.

7. Pour in the soaked rice that has been mixed with the egg, and stir-fry the mixture in a non-stick pan until the egg-coated rice becomes sticky.

 8. Continue stir-frying over medium heat until the mixture gradually becomes drier.

 9. Keep stir-frying until the rice grains become transparent and turn golden brown. Finally, turn off the heat and sprinkle with green onions, then mix well before serving.

Firstly, What is the BBQ?  BBQ stands for "barbecue,"or "bar b que" which is a method of cooking meat or other foods over an open flame or hot coals. 

When it comes to Korean cuisine, Korean barbecue leaves a deep impression. Korean barbecue emphasizes the original flavor of the meat and is accompanied by various sauces.

Korean BBQ

In several ways, Korean barbecue is different from Chinese barbecue.

Cooking ingredients

Chinese barbecue has a wide range of choices, and almost all types of meat and vegetables can be used. Korean barbecue, on the other hand, mainly focuses on meat and seafood, and the selection of ingredients is very strict. For example, only fillets of beef from meat cattle are selected for grilled beef.

Korean BBQ

Cooking techniques 

Chinese barbecue mainly uses charcoal as fuel and grills or roasts the food over a low heat. Korean barbecue, on the other hand, uses gas or dry charcoal as fuel and uses a grill plate to indirectly heat and cook the food, in other words, "pan-frying". Due to the special exhaust system of modern Korean grills, they are considered to be cleaner and more hygienic than Chinese barbecue.

Chinese BBQ

In terms of taste

Chinese barbecue often varies according to people's different taste preferences, such as being flavored with cumin, spicy, five-spice, cumin and spicy flavors, and so on. The taste of Korean barbecue, on the other hand, is mainly determined by the marinade and dipping sauce used for the marinated ingredients and the cooked food. Of course, different combinations of ingredients with different marinades and dipping sauces will create different flavor characteristics. When marinating ingredients for Korean barbecue, "Five Spices" are generally used, namely, chili pepper, garlic, onion, ginger, and green onion. "Spicy" is the main flavor of Korean barbecue, and with the effect of marinade and dipping sauce, it will present a "Five Flavors" taste, namely, sweet, spicy, salty, sour, and bitter, with the dipping sauce mainly serving as a complementary flavor.

Korean BBQ

About colors

Dishes made using the Chinese barbecue method are mostly golden or brownish-red in color, while the color of Korean barbecue is relatively lighter and mostly reflects the color of the marinade.

Korean BBQ

In terms of texture

Chinese barbecue dishes are mostly grilled to be slightly dry, reflecting a dry and fragrant taste, while Korean barbecue dishes are generally cooked until they are about 80% cooked or just cooked, reflecting a tender and crispy texture.

Korean BBQ

 In terms of seasoning methods

Chinese barbecue usually marinates large and thick ingredients beforehand, while small and thin ingredients and vegetables usually do not need to be marinated and are often seasoned directly during the grilling process. For example, salt, cumin powder, chili powder, Sichuan pepper powder, MSG, etc. are sprinkled during the grilling process, and occasionally brushed with sesame oil or salad oil. Korean barbecue ingredients must be marinated with a seasoning marinade. During the marinating process, fruits and onions are often added to give the dish a fragrant and not greasy feeling. In addition, Korean barbecue is not seasoned during the grilling process, and the sauce is only used for seasoning when eating.

Chinese BBQ

Dining style

Barbecue dishes are usually grilled by chefs and served to guests at the table, while Korean barbecue is grilled by the guests themselves, adding fun to the dining process.

Indian Chicken Curry Recipe: A Flavorful Delight of Spices and Aromas

Ingredient:

350ml clear chicken broth or vegetable broth, 1 medium onion, 2 cloves of garlic, 3 tablespoons of vegetable oil, 3 tablespoons of flour, 2 tablespoons of Indian Madras curry powder, 750g boneless and skinless chicken breast, 1 small bunch of fresh coriander, 2 tablespoons of seedless raisins, 25g sliced almonds, 1/2 lemon, 2 tablespoons of plain yogurt, 2 tablespoons of double cream, salt, and black pepper to taste.

Steps:

1.  Bring the clear chicken broth or vegetable broth to a boil. Peel and chop the onion and garlic cloves. Heat the vegetable oil in a large frying pan, add the onions and garlic and sauté for 5 minutes until softened.

2.  Mix the flour and curry powder in a large bowl. Cut the chicken breast into small pieces, about 2.5 cm cubes, and add them to the bowl. Mix until the chicken pieces are evenly coated with the curry flour. Pour the chicken and curry flour mixture into the pan and stir-fry for 3 minutes.

3. Wash the coriander and drain it, reserving a small amount for garnish. Chop the rest into one tablespoon of minced pieces. Add the minced coriander, seedless raisins, and hot chicken broth (or vegetable broth) to the chicken pieces and mix. Bring to a boil, then reduce the heat and simmer for 10 minutes.

4. Dry fry the almonds in an oil-free frying pan. Squeeze the lemon juice and set aside.

5. After the chicken pieces are cooked, remove them from heat and add the sliced almonds, lemon juice, yogurt, cream, salt, pepper, etc. Mix well over low heat for a while, but do not boil. Garnish with the reserved coriander and serve.

Tips

Golden fried onions are essential to making delicious curry, but be careful not to burn them, otherwise, they will become bitter. If you are afraid of burning them, you can lower the heat and cook the onions for a little longer. You can easily find various spices in most supermarkets, and the amount of salt needed should be adjusted according to your taste during cooking. 

Choosing a mild curry will make it suitable even for children, and Indian or Thai fragrant rice would be a good pairing.

Cooked this way, chicken fried rice is delicious and fragrant, even more delicious than egg fried rice!

Last night, there were two bowls of leftover rice at home. At noon, I thought of using the leftover rice to make fried rice. I was tired of eating egg fried rice, so I happened to buy a chicken breast at the supermarket, and I decided to use it to stir-fry the rice today. 

For a balanced nutrition lunch, some vegetables were needed in the fried rice. We had some carrots and potatoes at home, so let's use these two vegetables to pair with the chicken breast and cook up some fried rice. Now let's take a look at how to make this chicken breast fried rice.

Step 1. Prepare the ingredients.

Dice the chicken breast and marinate it with soy sauce, ginger, and pepper. You can also add some egg white to the marinade, which will make the chicken meat more tender when eating.

While marinating the chicken, we prepare the vegetables. Peel and clean the carrots and potatoes, then dice them.

Step 2.  Stir-fry the vegetables.

Heat the pan and add some oil. When stir-frying the rice, you can add more oil to prevent it from sticking to the pan. Once the oil is hot, add the chopped scallions, then pour in the diced chicken breast. Soy sauce has already been added to the chicken breast, so no other seasonings are needed while stir-frying the meat. After the chicken breast is cooked, remove it from the pan and stir-fry the diced carrots and potatoes next.

When stir-frying the carrots and potatoes, it's necessary to cook them until they become soft. You can add some water and cover the pan for five to six minutes until the water dries up. After the carrots and potatoes are cooked, add the stir-fried chicken breast, then mix the vegetables and meat thoroughly by stir-frying for a few more times.

Step 3. Pour the rice into the pan.

Many people say that fried rice is prone to sticking to the pan. Here's a tip: start with a low flame when adding the leftover rice and stir it with a spatula until it's separated. Then gradually turn up the heat to medium.

Leftover rice that has been refrigerated is better for making fried rice as it is less likely to stick to the pan, and the grains are more separated, resulting in distinct rice grains after being stir-fried.

When stir-frying the rice, you need to add some soy sauce or WeiJiXian seasoning to make the rice taste fresher and have a beautiful color. I usually choose WeiJiXian soy sauce (buy from Chinese supermarket), which has a delicious taste and moderate saltiness, so there's no need to use MSG or chicken essence. We also use it for other dishes at home, so we only need one bottle of WeiJiXian instead of buying both chicken essence and MSG. In addition, WeiJiXian can be used in stir-fry dishes and cold dishes.

After the rice is stir-fried, you can add a little salt to season it, but it's also optional and depends on personal preference.

 The vegetables and meat are both stir-fried until cooked, so as long as the rice is stir-fried until cooked, the dish can be served.

I stir-fried two plates of leftover rice with some vegetables at home, one plate for each person. However, my child said they hadn't eaten enough and that this fried rice tasted better than egg fried rice, and asked me to make more next time. I made chicken breast fried rice for the first time and I feel like it was a success.

Rice and meat are delicious and fragrant together, and there's usually no need for other dishes. If you feel like it needs more flavor, you can add some mixed rice sauce. Mix the rice and sauce together, and it's so delicious that you'll want to lick the plate.

For people who enjoy fried rice, you can try making chicken breast fried rice with some diced vegetables added. It's both nutritious and delicious, and definitely worth trying out!

Chicken and Shiitake Dumplings is a dish, with the main ingredients being chicken breast, mushrooms, green peppers, or chili peppers.

Ingredients:

Chicken breast, shiitake, green peppers or chili peppers, scallions and ginger, five-spice powder, chicken bouillon, a little sesame oil, salt.

Steps:

1. Wash the chicken breast and cut it into small pieces for later use.

2. Wash the Shiitake and squeeze out the water.

3. Cut the mushrooms into small pieces for later use.

4. Wash the green peppers and cut them into pieces for later use.

5. Cut the scallions and ginger into small pieces and set aside.

6. Put all the ingredients together, add a suitable amount of salt, sesame oil, five-spice powder, and chicken essence (if you like color, you can add some soy sauce) and mix well! Then add a little oil, and the most important thing is to stir-fry all the mixed ingredients in the pan until they change color! This will enhance the fragrance of the filling!

7. Take out the purchased dumpling wrappers and start wrapping the dumplings!

8. When the dumplings are wrapped, you can put enough water in the pot, and when the water boils, put the dumplings in, sticking them to the edge of the pot. At the same time, use a spoon to stir, with the convex surface of the spoon contacting the dumplings, not too much at a time. Depending on the size of the pot, about 25 dumplings can be cooked at once. After the water boils, add more clear water, and wait until it boils 3–4 times before scooping the dumplings onto a plate. Then we can start eating!

Tips: Dipping sauce for dumplings: sugar, vinegar, soy sauce, coriander, sesame and chili, adjust according to personal taste.