diff --git a/.github/templates/mkdocs_template.yml b/.github/templates/mkdocs_template.yml deleted file mode 100644 index 6e3bfd69..000000000 --- a/.github/templates/mkdocs_template.yml +++ /dev/null @@ -1,142 +0,0 @@ -site_name: How To Cook - -# Repository -repo_name: Anduin2017/HowToCook -repo_url: https://github.com/Anduin2017/HowToCook -edit_uri: "" - -use_directory_urls: true -docs_dir: . -theme: - font: false - name: material - language: zh - features: - - content.code.annotate - - content.code.select - - content.code.copy - # - content.tabs.link - # - header.autohide - # - navigation.expand - # - navigation.indexes - # - navigation.instant # Incompatible with mkdocs-static-i18n language switcher - - navigation.sections - - navigation.tabs - - navigation.tabs.sticky - - navigation.top - - navigation.footer - - navigation.tracking - - search.highlight - - search.share - - search.suggest - - toc.follow - # - toc.integrate - search_index_only: true - palette: - - media: "(prefers-color-scheme)" - toggle: - icon: material/link - name: Switch to light mode - - media: "(prefers-color-scheme: light)" - scheme: default - primary: indigo - accent: indigo - toggle: - icon: material/toggle-switch - name: Switch to dark mode - - media: "(prefers-color-scheme: dark)" - scheme: slate - primary: black - accent: indigo - toggle: - icon: material/toggle-switch-off - name: Switch to system preference - -extra: - alternate: - - name: 简体中文 - link: /zh/ - lang: zh - - name: English - link: /en/ - lang: en - icon: - annotation: material/arrow-right-circle - admonition: - note: octicons/tag-16 - abstract: octicons/checklist-16 - info: octicons/info-16 - tip: octicons/squirrel-16 - success: octicons/check-16 - question: octicons/question-16 - warning: octicons/alert-16 - failure: octicons/x-circle-16 - danger: octicons/zap-16 - bug: octicons/bug-16 - example: octicons/beaker-16 - quote: octicons/quote-16 - -markdown_extensions: - - md_in_html - - admonition - - pymdownx.details - - pymdownx.superfences - - abbr - - pymdownx.snippets - - pymdownx.tilde - - def_list - - pymdownx.tasklist: - custom_checkbox: true - - attr_list - - pymdownx.emoji: - emoji_index: !!python/name:material.extensions.emoji.twemoji - emoji_generator: !!python/name:material.extensions.emoji.to_svg - - pymdownx.superfences: - custom_fences: - - name: mermaid - class: mermaid - format: !!python/name:pymdownx.superfences.fence_code_format - -plugins: - - i18n: - docs_structure: folder - fallback_to_default: true - reconfigure_material: true - languages: - - locale: zh - default: true - name: 简体中文 - build: true - - locale: en - name: English - build: true - nav_translations: - 做菜之前: Before You Cook - 菜谱: Recipes - 按种类: By Category - 素菜: Vegetarian Dishes - 荤菜: Meat Dishes - 水产: Seafood - 早餐: Breakfast - 主食: Staple Foods - 半成品加工: Semi-finished Products - 汤与粥: Soups & Porridge - 饮料: Beverages - 酱料和其它材料: Sauces & Seasonings - 甜品: Desserts - 进阶知识学习: Advanced Knowledge - - offline - - same-dir - - search - -nav: - - README.md - - 做菜之前: -{{before}} - - 菜谱: - - 按种类: # 只有两层section以上才能出现navigation expansion https://squidfunk.github.io/mkdocs-material/setup/setting-up-navigation/#navigation-sections -{{main}} - - 进阶知识学习: -{{after}} - - CONTRIBUTING.md - - CODE_OF_CONDUCT.md diff --git a/.github/templates/readme_template.md b/.github/templates/readme_template.md index 28e0ae5d..996c060c 100644 --- a/.github/templates/readme_template.md +++ b/.github/templates/readme_template.md @@ -1,12 +1,10 @@ # 程序员做饭指南 -[![build](https://github.com/Anduin2017/HowToCook/actions/workflows/build.yml/badge.svg)](https://github.com/Anduin2017/HowToCook/actions/workflows/build.yml) [![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) -[![npm](https://img.shields.io/npm/v/how-to-cook)](https://www.npmjs.com/package/how-to-cook) [![Man hours](https://manhours.aiursoft.com/r/github.com/Anduin2017/HowToCook.svg)](https://manhours.aiursoft.com/r/github.com/Anduin2017/HowToCook.html) -[![Docker](https://img.shields.io/badge/docker-latest-blue?logo=docker)](https://github.com/Anduin2017/HowToCook/pkgs/container/how-to-cook) -[![Join the AnduinOS Community on Revolt](https://img.shields.io/badge/Revolt-Join-fd6671?style=flat-square)](https://rvlt.gg/ndApqZEs) +[![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) 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。 @@ -19,12 +17,10 @@ 如果需要在本地部署菜谱 Web 服务，可以在安装 Docker 后运行下面命令： ```bash -docker pull ghcr.io/anduin2017/how-to-cook:latest -docker run -d -p 5000:80 ghcr.io/anduin2017/how-to-cook:latest +docker pull aiursoft/howtocookviewer +docker run -d -p 5000:5000 aiursoft/howtocookviewer ``` -如需下载 PDF 版本，可以在浏览器中访问 [/document.pdf](https://cook.aiursoft.com/document.pdf) - ## 如何贡献 针对发现的问题，直接修改并提交 Pull request 即可。 diff --git a/.github/workflows/build.yml b/.github/workflows/build.yml index 7f640e69..224adfed 100644 --- a/.github/workflows/build.yml +++ b/.github/workflows/build.yml @@ -29,24 +29,3 @@ jobs: commit_user_email: github-actions[bot]@users.noreply.github.com commit_author: github-actions[bot] - build-docker-image: - needs: build-readme-file - runs-on: ubuntu-latest - steps: - # Checkout, install tools.. - - uses: actions/checkout@v6 - with: - lfs: true - fetch-depth: 0 - # Use docker to build current directory ./Dockfile - - name: Login to GitHub Container Registry - uses: docker/login-action@v3 - with: - registry: ghcr.io - username: ${{ github.actor }} - password: ${{ secrets.GITHUB_TOKEN }} - - - name: Build and push the Docker image - run: | - docker build . --tag ghcr.io/anduin2017/how-to-cook:latest - docker push ghcr.io/anduin2017/how-to-cook:latest diff --git a/Dockerfile b/Dockerfile deleted file mode 100644 index 57031340..000000000 --- a/Dockerfile +++ /dev/null @@ -1,3 +0,0 @@ -# ============================ -# Prepare lint Environment -FROM aiursoft/howtocookviewer:latest diff --git a/README.md b/README.md index 11dc5f48..cf4cc56f 100644 --- a/README.md +++ b/README.md @@ -1,12 +1,10 @@ # 程序员做饭指南 -[![build](https://github.com/Anduin2017/HowToCook/actions/workflows/build.yml/badge.svg)](https://github.com/Anduin2017/HowToCook/actions/workflows/build.yml) [![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) -[![npm](https://img.shields.io/npm/v/how-to-cook)](https://www.npmjs.com/package/how-to-cook) [![Man hours](https://manhours.aiursoft.com/r/github.com/Anduin2017/HowToCook.svg)](https://manhours.aiursoft.com/r/github.com/Anduin2017/HowToCook.html) -[![Docker](https://img.shields.io/badge/docker-latest-blue?logo=docker)](https://github.com/Anduin2017/HowToCook/pkgs/container/how-to-cook) -[![Join the AnduinOS Community on Revolt](https://img.shields.io/badge/Revolt-Join-fd6671?style=flat-square)](https://rvlt.gg/ndApqZEs) +[![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) 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。 @@ -19,12 +17,10 @@ 如果需要在本地部署菜谱 Web 服务，可以在安装 Docker 后运行下面命令： ```bash -docker pull ghcr.io/anduin2017/how-to-cook:latest -docker run -d -p 5000:80 ghcr.io/anduin2017/how-to-cook:latest +docker pull aiursoft/howtocookviewer +docker run -d -p 5000:5000 aiursoft/howtocookviewer ``` -如需下载 PDF 版本，可以在浏览器中访问 [/document.pdf](https://cook.aiursoft.com/document.pdf) - ## 如何贡献 针对发现的问题，直接修改并提交 Pull request 即可。 diff --git a/en/CODE_OF_CONDUCT.md b/en/CODE_OF_CONDUCT.md deleted file mode 100644 index 8da10f91..000000000 --- a/en/CODE_OF_CONDUCT.md +++ /dev/null @@ -1,55 +0,0 @@ -# Code of Conduct - -## Why We Persist in Maintaining This Repository - -Many friends have asked me: Why maintain this repository? Why insist on precise recipes? What are the future development plans for this repository? Are there any plans for traffic monetization? I would like to provide my own answers here (@Anduin2017) and clarify the values of contribution. - -We possess strong infrastructure construction capabilities. For example: We have a fitness app, fitness bands, a medical platform, a grocery shopping platform, a food delivery platform, smart refrigerators, smart scales, smart treadmills, and more... However, I always have to spend a considerable amount of effort coordinating and calculating across them. These infrastructures have very poor interoperability. - -I once envisioned a future world where humans no longer need to worry about daily necessities like food and cooking. The question of what to eat would be completely resolved. Our daily actions could be entirely optimized by computers. - -For example: If a doctor recommends losing 7.5 kg in 50 days, these applications would receive the conclusion from the medical platform and collaborate. They would design a fitness plan for me, automatically calculate the meals I should eat, automatically order missing items from the refrigerator, automatically avoid expiration dates, automatically calculate recommended meals, automatically track caloric intake and expenditure, automatically ensure the food is diverse, delicious, and meets my health requirements, and automatically adjust based on weight measurements from my scale. - -This is an ideal life management system. It requires the integration of extensive infrastructure to truly allow people to stop worrying about daily necessities and focus solely on what they love. As for what to eat, when to eat, how much to eat, how to make it delicious, how to make it healthy, how to meet fitness goals, how to comply with medical advice, etc., computers should handle everything. - -Perhaps building such a life and health system is extremely costly and difficult to profit from. Currently, we still focus on problem-solving: going to the hospital after encountering illness, without any program truly managing our health. - -Of course, we must still have ideals. I hope that one day computers will help humanity eradicate disease. By then, I hope my repository can serve as a reliable and powerful component in this complex life system, faithfully fulfilling its original mission: - -> To provide a sufficiently precise recipe database. - -For additional feature development, visualization, intelligence, platform integration, and the food industry, you are welcome to reference the recipes in this repository for secondary development. - -## Repository Principles - -Development principles for the repository: Maintain its precision, unify the format as much as possible while ensuring readability, and facilitate secondary development. - -### Weak License - -I hope that commercial companies, restaurants, enterprises, or research institutions can reference this repository. Therefore, it will consistently adhere to a permissive license. It will serve as infrastructure, applied to more and more complex products and scenarios in the future. - -Anyone is free to copy, modify, publish, use, compile, sell, or distribute the recipes in any form, whether for commercial or non-commercial purposes, by any means. - -### Formalization as Much as Possible - -Formalize as much as possible, including standardizing the file format of recipes, avoiding imprecise units and operations (especially those that computers cannot understand), maintaining a clear directory structure, etc. - -Many contributors complain: checking in recipes is too difficult and the requirements are too cumbersome. In reality, these recipes are not primarily intended for human reading, but are more likely to be processed by machines. - -We must ensure that different people following the same recipe produce nearly identical results. - -### Non-Commercial - -HowToCook will never insert advertisements, will strive to avoid coupling recipe ingredients to specific brands, and will prioritize the use of easily accessible raw materials. - -HowToCook will never discuss monetization. It will always be maintained through community-driven efforts. - -### AI-Friendly - -The community is allowed to use this repository to train any type of AI, including for commercial purposes. - -## Derivative Works - -Currently, there are many mini-programs, apps, websites, and other derivatives based on HowToCook developed by the community. - -The HowToCook repository has no partnership or obligation of knowledge regarding any derivative works. The code of conduct of all derivative works is not bound by the code of conduct of HowToCook, nor do they represent the values of the HowToCook repository. diff --git a/en/CONTRIBUTING.md b/en/CONTRIBUTING.md deleted file mode 100644 index 7d2be3ac..000000000 --- a/en/CONTRIBUTING.md +++ /dev/null @@ -1,9 +0,0 @@ -# How to Contribute - -## Introduction - -Simply modify or add cooking guides and submit a Pull Request. - -When writing a new recipe, please copy and modify an existing template: [Example Dish](./dishes/template/示例菜/示例菜.md). - -We recommend reading the repository's [Code of Conduct](./CODE_OF_CONDUCT.md) before contributing. diff --git a/en/README.md b/en/README.md deleted file mode 100644 index fd74b59b..000000000 --- a/en/README.md +++ /dev/null @@ -1,398 +0,0 @@ -# Programmer's Guide to Cooking - -[![build](https://github.com/Anduin2017/HowToCook/actions/workflows/build.yml/badge.svg)](https://github.com/Anduin2017/HowToCook/actions/workflows/build.yml) -[![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) -[![npm](https://img.shields.io/npm/v/how-to-cook)](https://www.npmjs.com/package/how-to-cook) -[![Man hours](https://manhours.aiursoft.com/r/github.com/Anduin2017/HowToCook.svg)](https://manhours.aiursoft.com/r/github.com/Anduin2017/HowToCook.html) -[![Docker](https://img.shields.io/badge/docker-latest-blue?logo=docker)](https://github.com/Anduin2017/HowToCook/pkgs/container/how-to-cook) -[![Join the AnduinOS Community on Revolt](https://img.shields.io/badge/Revolt-Join-fd6671?style=flat-square)](https://rvlt.gg/ndApqZEs) - -Lately, I've been cooking at home. As a programmer, I occasionally search online for recipes and instructions. However, these recipes often have inconsistent formats and frequently introduce ingredients out of nowhere. This is extremely unfriendly for programmers accustomed to formal languages. - -Therefore, I plan to gather recipes and combine them with my practical cooking experience to compile clear and precise descriptions of common dishes, making it easier for programmers to cook at home. - -Similarly, I hope this will be a community-driven and maintained open-source project, allowing more people to collaborate on an interesting repository. Contributions are highly welcome! - -## Local Deployment - -If you need to deploy the recipe web service locally, you can run the following command after installing Docker: - -```bash -docker pull ghcr.io/anduin2017/how-to-cook:latest -docker run -d -p 5000:80 ghcr.io/anduin2017/how-to-cook:latest -``` - -To download the PDF version, you can visit [/document.pdf](https://cook.aiursoft.com/document.pdf) in your browser. - -## How to Contribute - -To address any issues found, simply make the changes and submit a Pull Request. - -When creating a new recipe, please copy and modify an existing recipe template: [Example Dish](https://github.com/Anduin2017/HowToCook/blob/master/dishes/template/%E7%A4%BA%E4%BE%8B%E8%8F%9C/%E7%A4%BA%E4%BE%8B%E8%8F%9C.md?plain=1). - -## Environment Setup - -- [Kitchen Preparation](tips/厨房准备.md) -- [How to Decide What to Eat Now](tips/如何选择现在吃什么.md) -- [Food Incompatibilities and Taboos](tips/食材相克与禁忌.md) -- [High-Pressure Cooker](tips/learn/高压力锅.md) -- [Air Fryer](tips/learn/空气炸锅.md) -- [Removing Fishy Odors](tips/learn/去腥.md) -- [Food Safety](tips/learn/食品安全.md) -- [Microwave Oven](tips/learn/微波炉.md) -- [Learning to Blanch](tips/learn/学习焯水.md) -- [Learning to Stir-fry and Pan-fry](tips/learn/学习炒与煎.md) -- [Learning to Make Cold Dishes](tips/learn/学习凉拌.md) -- [Learning to Marinate](tips/learn/学习腌.md) -- [Learning to Steam](tips/learn/学习蒸.md) -- [Learning to Boil](tips/learn/学习煮.md) - -## Recipes - -### Index by Difficulty - -- [1-Star Difficulty](starsystem/1Star.md) -- [2-Star Difficulty](starsystem/2Star.md) -- [3-Star Difficulty](starsystem/3Star.md) -- [4-Star Difficulty](starsystem/4Star.md) -- [5-Star Difficulty](starsystem/5Star.md) - -### Vegetarian Dishes - -- [Candied Potato](dishes/vegetable_dish/拔丝土豆/拔丝土豆.md) -- [Blanched Choy Sum](dishes/vegetable_dish/白灼菜心/白灼菜心.md) -- [Stir-fried Cabbage, Egg, and Vermicelli](dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md) -- [Stir-fried Spinach with Egg](dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md) -- [Scrambled Eggs](dishes/vegetable_dish/炒滑蛋/炒滑蛋.md) -- [Stir-fried Eggplant](dishes/vegetable_dish/炒茄子.md) -- [Stir-fried Green Vegetables](dishes/vegetable_dish/炒青菜.md) -- [Pan-fried Tofu with Scallions](dishes/vegetable_dish/葱煎豆腐.md) -- [Crispy Tofu](dishes/vegetable_dish/脆皮豆腐.md) -- [Di San Xian (Potato, Green Pepper, and Eggplant)](dishes/vegetable_dish/地三鲜.md) -- [Dry Pot Cauliflower](dishes/vegetable_dish/干锅花菜/干锅花菜.md) -- [Oyster Sauce Mixed Mushrooms](dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md) -- [Oyster Sauce Lettuce](dishes/vegetable_dish/蚝油生菜.md) -- [Braised Winter Melon](dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md) -- [Braised Eggplant](dishes/vegetable_dish/红烧茄子.md) -- [Tiger Skin Green Peppers](dishes/vegetable_dish/虎皮青椒/虎皮青椒.md) -- [Plum-flavored Boiled Edamame](dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md) -- [Steamed Egg Custard](dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md) -- [Microwave Steamed Egg Custard](dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md) -- [Steamer Steamed Egg Custard](dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md) -- [Egg Flower](dishes/vegetable_dish/鸡蛋花/鸡蛋花.md) -- [Stir-fried Cucumber with Egg and Ham](dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md) -- [Braised Eggplant with Potato](dishes/vegetable_dish/茄子炖土豆.md) -- [Home-style Japanese Tofu](dishes/vegetable_dish/家常日本豆腐.md) -- [Salt and Pepper Corn](dishes/vegetable_dish/椒盐玉米/椒盐玉米.md) -- [Golden Coin Eggs](dishes/vegetable_dish/金钱蛋.md) -- [Enoki Mushroom and Japanese Tofu Pot](dishes/vegetable_dish/金针菇日本豆腐煲.md) -- [Roasted Eggplant](dishes/vegetable_dish/烤茄子/烤茄子.md) -- [Black Olive Vegetable and Minced Meat Green Beans](dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md) -- [Chili Pepper with Preserved Egg](dishes/vegetable_dish/雷椒皮蛋.md) -- [Cold Tossed Tofu](dishes/vegetable_dish/凉拌豆腐.md) -- [Cold Tossed Cucumber](dishes/vegetable_dish/凉拌黄瓜.md) -- [Cold Tossed Enoki Mushrooms](dishes/vegetable_dish/凉拌金针菇.md) -- [Cold Tossed Wood Ear Mushrooms](dishes/vegetable_dish/凉拌木耳/凉拌木耳.md) -- [Cold Tossed Celtuce](dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md) -- [Cold Tossed Indian Lettuce](dishes/vegetable_dish/凉拌油麦菜.md) -- [Preserved Egg with Tofu](dishes/vegetable_dish/皮蛋豆腐.md) -- [Teriyaki Eggplant](dishes/vegetable_dish/蒲烧茄子.md) -- [Celery with Tea Tree Mushrooms](dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md) -- [Stir-fried Cauliflower](dishes/vegetable_dish/清炒花菜.md) -- [Steamed Pumpkin](dishes/vegetable_dish/清蒸南瓜.md) -- [Shaanxi Braised Green Beans](dishes/vegetable_dish/陕北熬豆角.md) -- [Baby Cabbage in Superior Broth](dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md) -- [Hand-torn Cabbage](dishes/vegetable_dish/手撕包菜/手撕包菜.md) -- [Vegetables Braised in Water and Oil](dishes/vegetable_dish/水油焖蔬菜.md) -- [Corn with Pine Nuts](dishes/vegetable_dish/松仁玉米.md) -- - -### Meat Dishes - -- [Macau Wet-Plate Minced Beef Rice](dishes/meat_dish/澳门湿版免治牛肉饭.md) -- [Pakistani Beef Curry](dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md) -- [Braised Pork with Napa Cabbage and Glass Noodles](dishes/meat_dish/白菜猪肉炖粉条.md) -- [Steamed Pork Ribs with Black Bean Sauce](dishes/meat_dish/豉汁排骨.md) -- [Steamed White Eel with Black Bean Sauce](dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md) -- [Elbow with Handle](dishes/meat_dish/带把肘子.md) -- [Stuffed Winter Melon with Meat](dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md) -- [Stir-fried Indian Lettuce with Fermented Black Bean and Dace in Oil](dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md) -- [Tomato Red Sauce](dishes/meat_dish/番茄红酱.md) -- [Steamed Pork with Rice Flour](dishes/meat_dish/粉蒸肉.md) -- [Fermented Bean Curd Pork](dishes/meat_dish/腐乳肉.md) -- [Dry-fried Young Chicken](dishes/meat_dish/干煸仔鸡/干煸仔鸡.md) -- [Kung Pao Chicken](dishes/meat_dish/宫保鸡丁/宫保鸡丁.md) -- [Sweet and Sour Pork](dishes/meat_dish/咕噜肉.md) -- [Cantonese Radish and Beef Brisket](dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md) -- [Guizhou Spicy Chicken](dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md) -- [Stir-fried Snow Peas with Chinese Sausage](dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md) -- [Black Pepper Beef Tenderloin](dishes/meat_dish/黑椒牛柳/黑椒牛柳.md) -- [Braised Chicken Wings](dishes/meat_dish/红烧鸡翅.md) -- [Simple Braised Pork](dishes/meat_dish/红烧肉/简易红烧肉.md) -- [Southern Style Braised Pork](dishes/meat_dish/红烧肉/南派红烧肉.md) -- [Braised Pork Trotters](dishes/meat_dish/红烧猪蹄/红烧猪蹄.md) -- [Hunan Home-style Braised Pork](dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md) -- [Tiger Skin Pork Elbow](dishes/meat_dish/虎皮肘子.md) -- [Stir-fried Pork with Cucumber](dishes/meat_dish/黄瓜炒肉.md) -- [Braised Chicken](dishes/meat_dish/黄焖鸡.md) -- [Butter Chicken](dishes/meat_dish/黄油鸡.md) -- [Hui Style Braised Pork](dishes/meat_dish/徽派红烧肉/徽派红烧肉.md) -- [Twice-cooked Pork](dishes/meat_dish/回锅肉/回锅肉.md) -- [Stir-fried Beef with Hot Peppers](dishes/meat_dish/尖椒炒牛肉.md) -- [Screaming Bullfrog](dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md) -- [Pan-fried and Grilled Lamb Chops](dishes/meat_dish/煎烤羊排/煎烤羊排.md) -- [Stir-fried Chicken with Ginger](dishes/meat_dish/姜炒鸡/姜炒鸡.md) -- [Scallion and Ginger Chicken](dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md) -- [Soy Sauce Beef](dishes/meat_dish/酱牛肉/酱牛肉.md) -- [Soy Sauce Pork Ribs](dishes/meat_dish/酱排骨/酱排骨.md) -- [Stir-fried Meat with Arrowhead](dishes/meat_dish/茭白炒肉/茭白炒肉.md) -- [Salt and Pepper Pork Strips](dishes/meat_dish/椒盐排条.md) -- [Wasabi Giant Freshwater Prawn](dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md) -- [Curry Fatty Beef](dishes/meat_dish/咖喱肥牛/咖喱肥牛.md) -- [Roasted Chicken Wings](dishes/meat_dish/烤鸡翅.md) -- [Cola Chicken Wings](dishes/meat_dish/可乐鸡翅.md) -- [Mouth-watering Chicken](dishes/meat_dish/口水鸡/口水鸡.md) -- [Stir-fried Pork with Chili Peppers](dishes/meat_dish/辣椒炒肉.md) -- [Mother's Trotters](dishes/meat_dish/老妈蹄花/老妈蹄花.md) -- [Traditional Double-cooked Pork](dishes/meat_dish/老式锅包肉/老式锅包肉.md) -- [Cold-eaten Rabbit](dishes/meat_dish/冷吃兔.md) -- [Lychee Pork](dishes/meat_dish/荔枝肉/荔枝肉.md) -- [Shredded Chicken Salad](dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md) -- [Braised Dishes](dishes/meat_dish/卤菜/卤菜.md) -- [Braised Lamb Chops with Radish](dishes/meat_dish/萝卜炖羊排.md) -- [Mala Xiang Guo](dishes/mea - -### Seafood - -- [Boiled Shrimp](dishes/aquatic/白灼虾/白灼虾.md) -- [Bream Stewed with Tofu](dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md) -- [Clams with Egg](dishes/aquatic/蛏抱蛋/蛏抱蛋.md) -- [Braised Sea Cucumber with Scallions](dishes/aquatic/葱烧海参/葱烧海参.md) -- [Crispy Grass Carp with Scallion Oil](dishes/aquatic/葱油桂鱼/葱油桂鱼.md) -- [Pan-Fried Argentine Red Shrimp](dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md) -- [Braised Carp](dishes/aquatic/红烧鲤鱼.md) -- [Braised Fish](dishes/aquatic/红烧鱼.md) -- [Braised Fish Head](dishes/aquatic/红烧鱼头.md) -- [Butter-Fried Shrimp](dishes/aquatic/黄油煎虾/黄油煎虾.md) -- [Grilled Fish](dishes/aquatic/混合烤鱼/烤鱼.md) -- [Braised Crab in Sauce](dishes/aquatic/酱炖蟹.md) -- [Wasabi Butter Macrobrachium](dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md) -- [Curry Stir-Fried Crab](dishes/aquatic/咖喱炒蟹.md) -- [Carp Stewed with Napa Cabbage](dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md) -- [Steamed Sea Bass](dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md) -- [Steamed Oysters](dishes/aquatic/清蒸生蚝.md) -- [Crab Claypot](dishes/aquatic/肉蟹煲.md) -- [Sichuan-Style Boiled Fish](dishes/aquatic/水煮鱼.md) -- [Garlic Shrimp](dishes/aquatic/蒜蓉虾/蒜蓉虾.md) -- [Garlic Butter Shrimp](dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md) -- [Sweet and Sour Carp](dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md) -- [Microwaved Black Cod with Scallions and Ginger](dishes/aquatic/微波葱姜黑鳕鱼.md) -- [Pan-Fried Snakehead](dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md) -- [Sizzling Eel Shreds](dishes/aquatic/响油鳝丝.md) -- [Crayfish](dishes/aquatic/小龙虾/小龙虾.md) -- [Braised Large Shrimp](dishes/aquatic/油焖大虾/油焖大虾.md) - -### Breakfast - -- [Tea Eggs](dishes/breakfast/茶叶蛋.md) -- [Pan-Fried Rice Cakes](dishes/breakfast/蛋煎糍粑.md) -- [Longan and Red Date Porridge](dishes/breakfast/桂圆红枣粥.md) -- [Korean "Addictive" Eggs](dishes/breakfast/韩国麻药鸡蛋.md) -- [Egg Sandwich](dishes/breakfast/鸡蛋三明治.md) -- [Pan-Fried Dumplings](dishes/breakfast/煎饺.md) -- [Tuna Spread Sandwich](dishes/breakfast/金枪鱼酱三明治.md) -- [Air Fryer Toast](dishes/breakfast/空气炸锅面包片.md) -- [American-Style Scrambled Eggs](dishes/breakfast/美式炒蛋.md) -- [Milk and Oatmeal](dishes/breakfast/牛奶燕麦.md) -- [Shouzhua Bing (Hand-Pulled Pancake)](dishes/breakfast/手抓饼.md) -- [Boiled Corn](dishes/breakfast/水煮玉米.md) -- [Scotch Egg](dishes/breakfast/苏格兰蛋/苏格兰蛋.md) -- [Sunny-Side-Up Egg](dishes/breakfast/太阳蛋.md) -- [Soft-Boiled Egg](dishes/breakfast/溏心蛋.md) -- [Toast with Jam](dishes/breakfast/吐司果酱.md) -- [Perfect Boiled Egg](dishes/breakfast/完美水煮蛋.md) -- [Microwave Cake](dishes/breakfast/微波炉蛋糕.md) -- [Microwave Poached Egg](dishes/breakfast/微波炉荷包蛋.md) -- [Microwave Steamed Egg](dishes/breakfast/微波炉蒸蛋.md) -- [Onsen Egg](dishes/breakfast/温泉蛋/温泉蛋.md) -- [Oatmeal Egg Pancake](dishes/breakfast/燕麦鸡蛋饼.md) -- [Shakshuka with Italian Sausage](dishes/breakfast/意式香肠北非蛋.md) -- [Steamed Flower Rolls](dishes/breakfast/蒸花卷.md) -- [Steamed Egg Custard](dishes/breakfast/蒸水蛋.md) - -### Main Course - -- [Stir-fried Instant Noodles](dishes/staple/炒方便面.md) -- [Stir-fried Rice Noodles](dishes/staple/炒河粉.md) -- [Stir-fried Liangfen](dishes/staple/炒凉粉/炒凉粉.md) -- [Stir-fried Steamed Bun](dishes/staple/炒馍.md) -- [Stir-fried Rice Cake](dishes/staple/炒年糕.md) -- [Stir-fried Spaghetti](dishes/staple/炒意大利面/炒意大利面.md) -- [Scallion Oil Noodles](dishes/staple/葱油拌面.md) -- [Egg Fried Rice with Omelet](dishes/staple/蛋包饭.md) -- [Egg Fried Rice](dishes/staple/蛋炒饭.md) -- [Rice Cooker Salmon Rice](dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md) -- [Braised Noodles with Green Beans](dishes/staple/豆角焖面/豆角焖面.md) -- [Korean Bibimbap](dishes/staple/韩式拌饭/韩式拌饭.md) -- [Henan Steamed Noodles](dishes/staple/河南蒸面条/河南蒸面条.md) -- [Red Kidney Bean Rice](dishes/staple/红芸豆拌饭.md) -- [Ham Rice Ball](dishes/staple/火腿饭团/火腿饭团.md) -- [Basic Milk Bread](dishes/staple/基础牛奶面包/基础牛奶面包.md) -- [Eggplant and Meat Pancake](dishes/staple/茄子肉煎饼/茄子肉煎饼.md) -- [Bonito Flakes and Nori Corn Rice](dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md) -- [Sauce Tossed Buckwheat Noodles](dishes/staple/酱拌荞麦面/酱拌荞麦面.md) -- [Chive Pocket](dishes/staple/韭菜盒子.md) -- [Cola Fried Rice](dishes/staple/可乐炒饭.md) -- [Air Fryer Teriyaki Chicken Rice](dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md) -- [Laozao Small Glutinous Rice Balls](dishes/staple/醪糟小汤圆.md) -- [Lao Gan Ma Tossed Noodles](dishes/staple/老干妈拌面.md) -- [Lao You Pork Rice Noodles](dishes/staple/老友猪肉粉/老友猪肉粉.md) -- [Pan-fried Flatbread](dishes/staple/烙饼/烙饼.md) -- [Litiqiaoka](dishes/staple/利提巧卡.md) -- [Liangfen](dishes/staple/凉粉/凉粉.md) -- [Luosifen (River Snail Rice Noodles)](dishes/staple/螺蛳粉.md) -- [Spicy Weight-loss Buckwheat Noodles](dishes/staple/麻辣减脂荞麦面.md) -- [Sesame Oil Tossed Noodles](dishes/staple/麻油拌面.md) -- [Rice Cooker Steamed Rice](dishes/staple/米饭/电饭煲蒸米饭.md) -- [Pot Steamed Rice](dishes/staple/米饭/煮锅蒸米饭.md) -- [Pizza Dough](dishes/staple/披萨饼皮/披萨饼皮.md) -- [Hot Dry Noodles](dishes/staple/热干面.md) -- [Japanese Beef Donburi](dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md) -- [Japanese Curry Rice](dishes/staple/日式咖喱饭/日式咖喱饭.md) -- [Meat and Egg Rice Bowl](dishes/staple/肉蛋盖饭.md) -- [Shaanxi Oil-splashed Noodles](dishes/staple/陕西油泼面/陕西油泼面.md) -- [Sesame Shaobing](dishes/staple/烧饼/芝麻烧饼.md) -- [Handmade Dumplings](dishes/staple/手工水饺.md) -- [Sour and Spicy Fern Root Noodles](dishes/staple/酸辣蕨根粉.md) -- [Soup Noodles](dishes/staple/汤面.md) -- [Microwave Claypot Rice with Chinese Sausage](dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md) -- [Tomato and Egg Hand-pulled Noodles](dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md) -- [Fresh Meat Shumai](dishes/staple/鲜肉烧卖.md) -- [Salted Meat and Vegetable Rice](dishes/staple/咸肉菜饭.md) -- [Yangzhou Fried Rice](dishes/staple/扬州炒饭/扬州炒饭.md) -- [Italian Meat Sauce Pasta](dishes/staple/意式肉酱面/意式肉酱面.md) -- [Indian Naan](dishes/staple/印度烤饼.md) -- [Indian Pulao Rice](dishes/staple/印度焖饭.md) -- [Chickpea Fritter](dishes/staple/鹰嘴豆炸饼.md) -- [Zha Jiang Mian (Fried Sauce Noodles)](dishes/staple/炸酱面.md) -- [Teriyaki Chicken Leg Rice](dishes/staple/照烧鸡腿饭.md) -- [Steamed Noodles with Braised Sauce](dishes/staple/蒸卤面.md) -- [Chinese Pie](dishes/staple/中式馅饼/中式馅饼.md) -- [Pork - -### Semi-Finished Products - -- [Semi-Finished Pasta](dishes/semi-finished/半成品意面.md) -- [Air Fryer Chicken Wings](dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md) -- [Air Fryer Lamb Chops](dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md) -- [Easy Egg Tarts](dishes/semi-finished/懒人蛋挞/懒人蛋挞.md) -- [Liangpi (Cold Skin Noodles)](dishes/semi-finished/凉皮.md) -- [Beef Tallow Hot Pot Base](dishes/semi-finished/牛油火锅底料.md) -- [Frozen Wontons](dishes/semi-finished/速冻馄饨.md) -- [Frozen Dumplings](dishes/semi-finished/速冻水饺.md) -- [Frozen Tangyuan (Sweet Rice Balls)](dishes/semi-finished/速冻汤圆/速冻汤圆.md) -- [French Fries](dishes/semi-finished/炸薯条/炸薯条.md) - -### Soups and Congee - -- [Catfish and Tofu Soup](dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md) -- [Chenpi Pork Rib Soup](dishes/soup/陈皮排骨汤/陈皮排骨汤.md) -- [Chenpi Pork Rib Soup](dishes/soup/陈皮排骨汤.md) -- [Tomato Beef Egg Drop Soup](dishes/soup/番茄牛肉蛋花汤.md) -- [Thickened Mushroom Soup](dishes/soup/勾芡香菇汤/勾芡香菇汤.md) -- [Cucumber and Century Egg Soup](dishes/soup/黄瓜皮蛋汤.md) -- [Enoki Mushroom Soup](dishes/soup/金针菇汤.md) -- [Mushroom and Squab Stew](dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md) -- [Labazhou Porridge](dishes/soup/腊八粥.md) -- [Borscht](dishes/soup/罗宋汤.md) -- [Rice Porridge](dishes/soup/米粥.md) -- [Cream of Mushroom Soup](dishes/soup/奶油蘑菇汤.md) -- [Pork Rib and Bitter Melon Soup](dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md) -- [Pork Rib, Yam, and Corn Soup](dishes/soup/排骨山药玉米汤/排骨山药玉米汤.md) -- [Century Egg and Pork Porridge](dishes/soup/皮蛋瘦肉粥.md) -- [Fresh Meatball Soup](dishes/soup/生汆丸子汤.md) -- [Tomato and Egg Drop Soup](dishes/soup/西红柿鸡蛋汤.md) -- [Millet Porridge](dishes/soup/小米粥.md) -- [Mutton Soup](dishes/soup/羊肉汤/羊肉汤.md) -- [Tremella and Lotus Seed Porridge](dishes/soup/银耳莲子粥/银耳莲子粥.md) -- [Corn and Pork Rib Soup](dishes/soup/玉米排骨汤/玉米排骨汤.md) -- [Zhuque Soup](dishes/soup/朱雀汤/朱雀汤.md) -- [Seaweed and Egg Drop Soup](dishes/soup/紫菜蛋花汤.md) - -### Beverages - -- [Papa Gan Tea](dishes/drink/耙耙柑茶/耙耙柑茶.md) -- [Passion Fruit Orange Special](dishes/drink/百香果橙子特调/百香果橙子特调.md) -- [Ice Jelly](dishes/drink/冰粉/冰粉.md) -- [Pineapple Coffee Special](dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md) -- [Winter Melon Tea](dishes/drink/冬瓜茶.md) -- [Sunset by the Sea](dishes/drink/海边落日/海边落日.md) -- [Gin Fizz](dishes/drink/金菲士/金菲士.md) -- [Gin and Tonic](dishes/drink/金汤力/金汤力.md) -- [Fermented Rice Wine](dishes/drink/酒酿醪糟/酒酿醪糟.md) -- [Coca-Cola Bucket](dishes/drink/可乐桶.md) -- [Milk Tea](dishes/drink/奶茶.md) -- [Lemonade](dishes/drink/柠檬水/柠檬水.md) -- [Avocado Lassi](dishes/drink/牛油果拉西.md) -- [Kiwi Spinach Special](dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md) -- [Sugar Coconut Smoothie](dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md) -- [Sour Plum Soup](dishes/drink/酸梅汤/酸梅汤.md) -- [Sour Plum Soup (Semi-finished Product)](dishes/drink/酸梅汤（半成品加工）.md) -- [Thai Hand-Picked Black Tea](dishes/drink/泰国手标红茶/泰国手标红茶.md) -- [Mango Pomelo Sago](dishes/drink/杨枝甘露.md) -- [Indian Milk Tea](dishes/drink/印度奶茶.md) -- [Long Island Iced Tea](dishes/drink/长岛冰茶.md) -- [B52 Bomber](dishes/drink/B52轰炸机.md) -- [Mojito](dishes/drink/Mojito莫吉托.md) - -### Sauces and Other Ingredients - -- [Strawberry Jam](dishes/condiment/草莓酱/草莓酱.md) -- [Scallion Oil](dishes/condiment/葱油.md) -- [Simplified Sugar-Caramelizing Technique](dishes/condiment/简易版炒糖色.md) -- [Garlic-Soy Sauce](dishes/condiment/蒜香酱油.md) -- [Sweet and Sour Sauce](dishes/condiment/糖醋汁.md) -- [Sichuan Chili Oil](dishes/condiment/油泼辣子/油泼辣子.md) -- [Fried Sesame Crisp](dishes/condiment/油酥.md) -- [Deep-Fried Skewer Sauce](dishes/condiment/炸串酱料.md) -- [Sucrose Syrup](dishes/condiment/蔗糖糖浆/蔗糖糖浆.md) - -### Desserts - -- [Oreo Ice Cream](dishes/dessert/Oreo Ice Cream/Oreo Ice Cream.md) -- [Strawberry Ice Cream](dishes/dessert/Strawberry Ice Cream/Strawberry Ice Cream.md) -- [Candied Taro](dishes/dessert/Candied Taro/Candied Taro.md) -- [Guilinggao](dishes/dessert/Guilinggao/Guilinggao.md) -- [Red Pomelo Cake](dishes/dessert/Red Pomelo Cake/Red Pomelo Cake.md) -- [Carrot Sweet Cake](dishes/dessert/Carrot Sweet Cake.md) -- [Coffee Coconut Panna Cotta](dishes/dessert/Coffee Coconut Panna Cotta/Coffee Coconut Panna Cotta.md) -- [Baked Egg Tart](dishes/dessert/Baked Egg Tart/Baked Egg Tart.md) -- [Oven-Baked Basque Cheesecake](dishes/dessert/Oven-Baked Basque Cheesecake/Oven-Baked Basque Cheesecake.md) -- [Margaret Cookies](dishes/dessert/Margaret Cookies/Margaret Cookies.md) -- [Konjac Cake](dishes/dessert/Konjac Cake/Konjac Cake.md) -- [Chiffon Cake](dishes/dessert/Chiffon Cake/Chiffon Cake.md) -- [Yogurt Italian Panna Cotta](dishes/dessert/Yogurt Italian Panna Cotta/Yogurt Italian Panna Cotta.md) -- [Tiramisu](dishes/dessert/Tiramisu/Tiramisu.md) -- [No-Mixer Honey Bread](dishes/dessert/No-Mixer Honey Bread/No-Mixer Honey Bread.md) -- [Snowflake Crisp](dishes/dessert/Snowflake Crisp/Snowflake Crisp.md) -- [English Scone](dishes/dessert/English Scone/English Scone.md) -- [Taro Mochi](dishes/dessert/Taro Mochi/Taro Mochi.md) -- [Fried Milk](dishes/dessert/Fried Milk/Fried Milk.md) - -## Advanced Knowledge Learning - -If you have already made many of the dishes above, have a basic understanding of cooking, and wish to learn more advanced culinary techniques, please continue reading the content below: - -- [Tips for Auxiliary Ingredients](tips/advanced/Tips for Auxiliary Ingredients.md) -- [Advanced Professional Terminology](tips/advanced/Advanced Professional Terminology.md) -- [Cooking Sugar Color](tips/advanced/Cooking Sugar Color.md) -- [Tips for Judging Oil Temperature](tips/advanced/Tips for Judging Oil Temperature.md) - -## Recommended Derivative Works - -- [Visualized Recipe Book: Supports online preview and PDF export](https://king-jingxiang.github.io/HowToCook/) -- [HowToCook-mcp transforms AI assistants into personal chefs, providing meal planning for your daily breakfast, lunch, and dinner](https://github.com/worryzyy/HowToCook-mcp) -- [HowToCook-py-mcp transforms AI assistants into personal chefs, providing meal planning for your daily breakfast, lunch, and dinner (Python)](https://github.com/DusKing1/howtocook-py-mcp) -- [whatToEat: A decision-making tool for "What to eat today?" that helps you quickly choose suitable recipes.](https://github.com/ryanuo/whatToEat) -- [Kitchen Plan: Open-source Chinese recipe API - Community-contributed and accessible to everyone](https://proj.kitchen) diff --git a/en/dishes/aquatic/咖喱炒蟹.md b/en/dishes/aquatic/咖喱炒蟹.md deleted file mode 100644 index 78575cc7..000000000 --- a/en/dishes/aquatic/咖喱炒蟹.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make Curry Crab - -The first time I had curry crab was at the Chinese restaurant in Jiansheng Restaurant in Thailand. The crab meat was coated in a rich, crab-roe-flavored curry, and the taste was absolutely amazing. Programmers who love seafood simply cannot miss this dish. It’s easy to make and very friendly to programmers from coastal regions. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Blue crab (also known as meat crab) -- Curry roux blocks (recommended: Lehui Crab Roe Curry) -- Onion -- Coconut milk -- Eggs -- Cornstarch (also known as starch) -- Garlic - -## Quantities - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person. - -Total Ingredients: - -- 1 blue crab (approx. 300g) * number of servings -- 15g curry roux blocks (one small piece) * number of servings -- 100ml coconut milk * number of servings -- 1 egg * number of servings -- 200g onion * number of servings -- 5 cloves of garlic * number of servings - -## Instructions - -- Remove the crab shell, split the crab in half, and gently crack the claws with the back of a knife. Dip the cut surfaces and claws lightly in cornstarch (do not use too much). Sprinkle 5g of cornstarch into the crab shell to cover the roe, and set aside. -- Finely chop the onion and set aside. -- Mince the garlic and set aside. -- Boil a pot of water and set aside. -- Heat a wok with about 20ml of cooking oil. Wait 10 seconds for the oil temperature to rise. -- Place the crab cut-side down into the wok and pan-fry for 20 seconds. This step helps seal in the roe and meat. Then flip and pan-fry each side for another 10 seconds. Remove the crab and set aside. -- Place the crab shell into the wok. Use a spoon to ladle hot oil over the roe inside the shell, frying for 20 seconds to seal it. Remove and set aside. -- Without cleaning the wok, add another 10ml of cooking oil. Increase the heat until the oil is lightly smoking. Add the minced garlic and chopped onion, stir-frying for 10 seconds. -- Add the curry roux blocks and stir-fry until melted (about 10 seconds). Add the pan-fried crab and toss to coat evenly. -- Pour in 300ml of boiling water and simmer for 3 minutes. -- After simmering, pour in the coconut milk and egg whites. Turn off the heat and continuously stir until the sauce thickens. -- Serve. - -## Additional Resources - -- Recipe reference: [Teaching on how to make hanging-sauce curry crab by an experienced Macau kitchen chef over ten years](https://www.bilibili.com/video/BV1Nq4y1W7K9) - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/aquatic/响油鳝丝.md b/en/dishes/aquatic/响油鳝丝.md deleted file mode 100644 index d336709e..000000000 --- a/en/dishes/aquatic/响油鳝丝.md +++ /dev/null @@ -1,69 +0,0 @@ -# How to Make Sizzling Eel Shreds (Xiang You Shan Si) - -Sizzling Eel Shreds is a classic dish from the Jiangsu, Zhejiang, and Shanghai regions. The eel shreds are tender, smooth, and slippery, seasoned with garlic, minced ginger, and sauce. Pouring hot lard over the dish releases an irresistible aroma, resulting in a rich, slightly sweet flavor that pairs perfectly with rice. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eel shreds -- Garlic -- Minced ginger -- Cooking wine -- Light soy sauce -- Oyster sauce -- Dark soy sauce -- Table salt -- White sugar -- Pepper -- Starch -- Minced garlic -- Chopped green onions -- Lard - -## Calculation - -Determine how many servings you want to make before starting. One serving is enough for 2 people. - -Per serving: - -- 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 -- Table salt: 2 g -- White sugar: 6-15 g -- Pepper: 3.5-8 g -- Starch: 10 g -- Water: 50 g -- Minced garlic: 40 g -- Chopped green onions: 15 g -- Lard: 20 g - -## Instructions - -- Cut the eel into three sections, then slice into thin shreds. -- Add 0.5 g of pepper and 3 g of cooking wine, mix well, then add 5 g of sesame oil to marinate. -- Heat the wok with oil. -- Add vegetable oil and heat to 60% hot. -- Add half of the minced garlic and all the minced ginger, and stir-fry for a few moments. -- Add the eel shreds and stir-fry over medium-high heat for 30 seconds. -- Drizzle 10 g of cooking wine along the edges of the wok and stir-fry briefly. -- Add light soy sauce and stir-fry until evenly mixed. -- Add oyster sauce and dark soy sauce, and stir-fry briefly. -- Add table salt, white sugar, and 3 g of pepper, and stir-fry until evenly mixed. -- Mix starch and water to make a slurry, pour it into the wok, and reduce the sauce until thick. -- Plate the dish and sprinkle with minced garlic and chopped green onions. -- In a separate small pan, heat lard until it reaches 70% hot, then pour it over the eel shreds to sizzle. - -## Additional Notes - -- Do not wash the eel's blood too thoroughly, or the eel may turn dark and develop an off smell. -- You can ask the vendor to slaughter and clean the eel for you. -- Adding extra pepper and white sugar helps remove the fishy smell and enhances the aroma. -- Reference: [Homemade Recipe for "Sizzling Eel Shreds" with Amazing Taste - YouTube](https://www.youtube.com/watch?v=X2DvbhnWcN4) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/小龙虾/小龙虾.md b/en/dishes/aquatic/小龙虾/小龙虾.md deleted file mode 100644 index e0cd8124..000000000 --- a/en/dishes/aquatic/小龙虾/小龙虾.md +++ /dev/null @@ -1,63 +0,0 @@ -# How to Cook Crawfish - -![Finished Dish](./成品.jpg) - -Homemade crawfish with tender meat, juicy flavor, and clean preparation. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Crawfish -- Oil -- Bay leaves -- Star anise -- Cinnamon bark -- Green Sichuan peppercorns -- Sichuan peppercorns -- Bullet-head chili peppers -- Scallions, ginger, and garlic -- Pixian broad bean paste -- Soybean paste -- Beer -- Light soy sauce -- Salt - -## Measurements - -The following quantities are for 1 kilogram (2 jin) of crawfish. Adjust proportionally as needed. - -- Crawfish = 1 kg (2 jin) -- Oil = 70 ml (3 times the amount used for regular stir-frying) -- Bay leaves = 2 leaves -- Star anise = 1 piece -- Cinnamon bark = 3 g -- Green Sichuan peppercorns = 10 g -- Sichuan peppercorns = 10 g -- Bullet-head chili peppers = 5 g -- Scallions = 1 large scallion -- Ginger = 30 g -- Garlic = 7 cloves -- Pixian broad bean paste = 30 g -- Soybean paste = 30 g -- Beer = 500 ml -- Light soy sauce = 30 ml -- Salt = 10 g - -## Instructions - -- Scrub the crawfish clean and remove the digestive tract. Cut the scallions into 2 cm segments, and mince the ginger and garlic. -- Heat the oil until slightly warm. Add bay leaves, star anise, cinnamon bark, green Sichuan peppercorns, Sichuan peppercorns, and bullet-head chili peppers. -- Once the spices release their aroma, add the scallions, ginger, and garlic. -- After stir-frying the aromatics until fragrant, add the Pixian broad bean paste and soybean paste, stirring until red oil appears. -- Add the crawfish and stir-fry until they change color. -- Pour in the beer. Once it boils, add the light soy sauce and salt. -- Cook the crawfish thoroughly until done, then remove from heat. - -## Additional Notes - -Restaurants typically deep-fry the crawfish first. Deep-frying at home is wasteful, so this recipe uses slightly more oil than usual to pan-fry them instead. This method has been tested and yields equally delicious results. - -Crawfish meat without the digestive tract removed has a slightly inferior texture compared to those with it intact. Additionally, removing the digestive tract can be challenging for beginners. If you are comfortable with the digestive tract, you may skip this step. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/小龙虾/成品.jpg b/en/dishes/aquatic/小龙虾/成品.jpg deleted file mode 100644 index 164c7eb9..000000000 --- a/en/dishes/aquatic/小龙虾/成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f925932ded89df54e77c3148c70e772e8902a498a3bb0208a7404d7fcdc4a4a1 -size 562566 diff --git a/en/dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.jpg b/en/dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.jpg deleted file mode 100644 index c715fca0..000000000 --- a/en/dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:11f5b7bdcd5941a2a56de1e011298d5ee4acb1ba7c3789ef653ab6fe994865ff -size 92655 diff --git a/en/dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md b/en/dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md deleted file mode 100644 index 4b057943..000000000 --- a/en/dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md +++ /dev/null @@ -1,59 +0,0 @@ -# How to Pan-Fry Argentine Red Shrimp - -![Example Dish](./干煎阿根廷红虾.jpg) - -The shrimp you usually see only turn red after being subjected to "boiling" and "frying." Argentine shrimp are quite stubborn; once they turn red, they stay that way forever! Like their relatives living in the Arctic, Arctic shrimp, they are naturally red. - -The reason Argentine red shrimp are so red is that they live in the deep sea, which enriches their bodies with trace elements such as iodine, phosphorus, and precious astaxanthin. These nutrients can enhance human immunity and play an important role in regulating heart activity, while also reducing cholesterol levels in the blood. - -Argentine red shrimp are not only large and plump, with flesh as white as congealed fat, delicate and smooth, but also have a fresh, tender texture and a sweet, rich flavor. They are the favorites of the shrimp cuisine world, making one's mouth water (chao) (ji) (xiang) (chi). Enjoy the pleasure of feasting on these delicious treats! - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Argentine red shrimp (frozen shrimp selected) -- Sea salt (ground) -- Black pepper (ground) -- White wine -- Light soy sauce -- Cilantro -- Lemon -- Onion -- Ginger -- Garlic - -## Measurements - -- Argentine red shrimp: 2-3 pieces -- Sea salt: 5g -- Black pepper (ground) -- White wine: 20ml -- Light soy sauce: 1ml -- Cilantro: 3 leaves -- Lemon: 1 slice -- Onion: 10g -- Ginger: 10g -- Garlic: 10g - -## Instructions - -- Thaw the Argentine red shrimp. It is best to take them out of the freezer a day in advance and place them in the refrigerator to thaw naturally, which helps preserve their flavor and texture. You can buy pre-deveined shrimp with the back slit open to save time. -- Wash and dry the thawed red shrimp. Make sure to drain the water thoroughly. If you are in a hurry, use kitchen paper towels to absorb the moisture. -- Slice the ginger, cut the onion into small cubes, wash the cilantro, separate the leaves and stems, chop the cilantro leaves finely, and crush the garlic into small pieces. -- Heat a large pan over high heat, then add two tablespoons of olive oil. Once the oil temperature rises, add the ginger slices, onion cubes, and cilantro stems and stir-fry. -- After about 1 minute, remove the ginger, onion, and cilantro stems and discard them. -- Adjust to medium-high heat, add the red shrimp to start pan-frying. Ensure that each shrimp makes full contact with the bottom of the pan on one side. Pan-fry for about 2 minutes, brushing each shrimp with a layer of oil. -- When the bottom of the shrimp shell turns slightly golden, flip them over and sprinkle the minced garlic. Gently shake the pan to ensure even heating. -- After about 1 minute, add 20ml of white wine. -- Pan-fry for another minute, then reduce the heat to medium-low. Evenly sprinkle a layer of salt and black pepper. -- Add a drop of light soy sauce to each shrimp. -- Sprinkle with cilantro leaves and plate. -- Slice the lemon and arrange the slices on the side of the plate. - -## Additional Notes - -- Lemon can enhance the taste of the shrimp, but it is quite sour. Add it according to your preference, or omit it. -- Eat while hot. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/微波葱姜黑鳕鱼.md b/en/dishes/aquatic/微波葱姜黑鳕鱼.md deleted file mode 100644 index 8cf024ef..000000000 --- a/en/dishes/aquatic/微波葱姜黑鳕鱼.md +++ /dev/null @@ -1,66 +0,0 @@ -# How to Make Microwaved Black Cod with Scallions and Ginger - -This dish is adapted from a recipe by Margaret Lu, the mother of Johnny Zhu, head chef at Seattle's Veil restaurant. Ms. Lu's original recipe called for tilapia, but Johnny substituted cod. You can also use halibut fillets, sea bass, trout, or similar fish. Since the density of each fish varies, you may need to adjust the cooking time slightly. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -Ingredients: - -- Black cod, with skin - -Seasonings: - -- Scallions -- Ginger -- Cooking wine -- Soy sauce -- Sesame oil -- Peanut oil - -Tools: - -- Resealable plastic bag - -## Measurements - -For 2 servings: - -- Black cod, with skin, 2 fillets, 450g (the star of this recipe; adjust all seasonings proportionally based on the actual weight of the cod) -- Scallions, white parts only, 25g -- Scallions, green parts only, 10g -- Ginger, 13g -- Cooking wine, 5mL -- Soy sauce, 25mL -- Sesame oil, 2mL -- Peanut oil, 50mL - -## Instructions - -- Place each fish fillet in a separate resealable bag, skin-side down on a plate. -- Slice 25g of the white parts of the scallions into thin strips. Peel and slice 10g of ginger into thin strips. Mix them together, divide in half, and place one half on top of the fish fillet inside each bag. -- Pour 2.5mL of cooking wine into each bag. -- Seal the bags tightly and microwave on medium power (800 watts) until the fish is *opaque and flakes easily* (about 3.5–5 minutes). Remove the fillets from the bags. -- Discard the scallions and ginger. -- Mix 25mL of soy sauce with 2mL of sesame oil, then drizzle evenly over the two fillets. -- Slice 10g of the green parts of the scallions into fine strips. Peel and slice 3g of ginger into thin strips. Mix them together, divide into two portions, and sprinkle over the fillets. -- Heat 50mL of peanut oil in a small pan until it reaches 190°C. -- Pour the hot oil over the scallion- and ginger-topped fillets and serve immediately. - -## Additional Notes - -### Using Sea Bass, Tilapia, Halibut, or Snapper - -| Fish Type | Cut | Weight | Microwave Time | -|----------------|----------|--------|----------------| -| Sea Bass | Whole | 450g | 6.5 minutes | -| Tilapia | Whole | 800g | 6 minutes | -| Halibut | Fillet | 170g | 2.25 minutes | -| Snapper | Fillet | 170g | 1.5 minutes | - -### Other Variations - -- For a more intense aroma, rub a mixture of scallions, ginger, and cooking wine evenly over both sides of the fish fillets before microwaving. - -If you encounter any issues or have suggestions for improving the process while following the guidelines in this document, please open an Issue or submit a Pull request. diff --git a/en/dishes/aquatic/水煮鱼.md b/en/dishes/aquatic/水煮鱼.md deleted file mode 100644 index 0e2a29aa..000000000 --- a/en/dishes/aquatic/水煮鱼.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Boiled Fish - -Boiled fish is a moderately difficult main dish. Basa fish is rich in high-quality protein and low in fat, making it very nutritious and healthy when paired with various seasonal vegetables. Beginners generally need about 2 hours to complete the dish. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Basa fish -- Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...) -- Red oil broad bean paste -- Vine pepper oil -- Rapeseed oil -- White pepper powder -- Garlic cloves -- Salt -- Sugar -- Measuring cup -- Kitchen scale (optional) -- Large stainless steel bowl - -## Measurements - -The following quantities are suitable for 3 to 5 servings. - -- Basa fish: 500g -- Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...): Can be mixed and matched; recommended total weight 300g to 500g -- Red oil broad bean paste: 40g (add 10-20g more if you prefer it spicier and oilier) -- Fermented black beans: 10g (optional) -- Vine pepper oil: 10ml -- Rapeseed oil: 25ml -- White pepper powder: 3g -- Garlic: 2 cloves -- Salt: 5g -- Sugar: 2g - -## Instructions - -- Preparation: If the basa fish is taken from the freezer, let it thaw naturally at room temperature for 5 hours before slicing. -- Slicing: Slice the basa fish into thin pieces, approximately 5cm long and 3cm wide. -- [Marinating](../../tips/learn/learn_marinating.md): Place the sliced basa fish into a large stainless steel bowl. -- Add 30g of broad bean paste, 3g of salt, 10ml of vine pepper oil, and 3g of white pepper powder. -- Mix well by hand, then add 5ml of rapeseed oil to seal in the flavors. -- Let it sit at room temperature for at least 30 minutes to absorb the flavors. -- Prep vegetables: Mince the garlic. Taking 300g of cauliflower and 200g of lettuce as an example, wash the cauliflower and lettuce. -- Blanching and stir-frying: [Blanch the cauliflower in boiling water](../../tips/learn/learn_blanching.md) and set aside; wash and dry the lettuce, then stir-fry it until cooked (no oil needed). -- Stir-fry the broad bean paste: Heat the pan with cold oil (20ml rapeseed oil), add 10g of broad bean paste, 10g of fermented black beans (optional), and minced garlic. Stir-fry slowly over **medium heat**. -- Poach the fish slices: Add 150ml of hot water. Once the water boils quickly, add the marinated fish slices. Gently stir to separate the slices in the water. Add 2g of salt and 2g of sugar for seasoning (adjust salt to taste at this stage). Once the water boils again, the dish is ready to be served. -- Plating: First, place the cooked vegetables into a large bowl. Then, top with the hot fish slices and pour the remaining hot broth from the pan over them! - -## Additional Content - -- The bottom vegetable combination and quantities can be adjusted freely, but keep in mind the characteristics of each vegetable. For example, when using potatoes, ensure the potato slices/cubes are fully cooked (you can check doneness by piercing them with chopsticks). -- Adjust the amount of chili bean paste (spiciness) and salt according to your personal taste. -- When slicing the fish, first cut the fish strip into 5cm chunks perpendicular to its length, then turn it 90 degrees and slice it diagonally into thin pieces. -- When [marinating](../../tips/learn/学习腌.md), avoid gripping the ingredients too tightly. -- [How to Fillet a Fish 怎样给鱼剔骨](https://www.youtube.com/watch?v=uXSgGtMkgro) - -### References - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/油焖大虾/油焖大虾.jpg b/en/dishes/aquatic/油焖大虾/油焖大虾.jpg deleted file mode 100644 index d7f86ca6..000000000 --- a/en/dishes/aquatic/油焖大虾/油焖大虾.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fcab1b3841f8e0c7ef5940c613d5dc32fb63d8ebfb33ba8c341789e587cae7a0 -size 158684 diff --git a/en/dishes/aquatic/油焖大虾/油焖大虾.md b/en/dishes/aquatic/油焖大虾/油焖大虾.md deleted file mode 100644 index 10f71c40..000000000 --- a/en/dishes/aquatic/油焖大虾/油焖大虾.md +++ /dev/null @@ -1,47 +0,0 @@ -# Braised Prawns Recipe - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Black Tiger Prawns or White Shrimp -- Scallions, Ginger -- Cooking wine, Salt, Rock sugar, Vegetable oil - -## Quantities - -Serves 1. - -- Prawns: 10 -- Sichuan peppercorns: 5g -- Scallions: 50g -- Ginger: 20g -- Yellow wine: 30g -- Salt: 3g -- Rock sugar: 10g -- Vegetable oil - -## Instructions - -- Trim the rostrum of the prawns down to the base, cut off the antennae and legs, remove the stomach sac, butterfly the prawns by making a slit along the back and removing the intestinal vein, then wash and set aside. -- Make infused oil - - When the oil is at 30% heat (low temperature), add the Sichuan peppercorns. Once the oil is hot, remove from heat and add the scallions and ginger (try not to let the oil change color). Cook until the scallions turn slightly yellow, then drain the oil. (Save excess scallion oil for tossing noodles.) -- Add the prawns to the oil, arranging them neatly. Once both sides have changed color, gently press the prawn heads. - - Add minced ginger (finely chopped ginger) - - Yellow wine: 30g - - Water: 2 small bowls - - Salt: 3g - - Rock sugar: 10g -- Bring to a boil over high heat, then reduce to low heat, cover, and simmer (do not add liquid or remove the lid during this process). -- When the shells are glossy and the prawns are curled, remove from heat and plate the prawns. -- Reduce the sauce (strain the sauce, return it to the pan to thicken, and add scallion oil) when about 1/4 of the sauce remains. -- Pour the sauce over the prawns. -- Done. -- ![Finished Dish](./油焖大虾.jpg) -- Enjoy! ✅ - -## Additional Information - -- Recipe reference: Bilibili video by Lao Fan Gu [The Braised Prawns I've Eaten Since Childhood Are Actually Fake? A Master Chef Recreates the Authentic Flavor](https://www.bilibili.com/video/BV17f4y1W7z9) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/混合烤鱼/烤鱼.jpg b/en/dishes/aquatic/混合烤鱼/烤鱼.jpg deleted file mode 100644 index e0df7d8f..000000000 --- a/en/dishes/aquatic/混合烤鱼/烤鱼.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8a5de1202b8d802706addcbac7459a7f373f66fdabd948686e0e4661d6836856 -size 187076 diff --git a/en/dishes/aquatic/混合烤鱼/烤鱼.md b/en/dishes/aquatic/混合烤鱼/烤鱼.md deleted file mode 100644 index 6f37a1d1..000000000 --- a/en/dishes/aquatic/混合烤鱼/烤鱼.md +++ /dev/null @@ -1,77 +0,0 @@ -# Grilled Fish Recipe - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Grass carp (have the butcher at the farmers' market or supermarket clean and gut it) -- Green onions -- Cooking wine -- White pepper powder -- Table salt -- Garlic -- Cinnamon stick -- Star anise -- Bay leaves -- Green Sichuan peppercorns -- Dried chili segments -- Lantern peppers -- Hot pot base (optional) -- Tofu skin -- Mung bean sprouts -- Onion -- Doubanjiang (broad bean paste) -- Celery segments -- Roasted peanuts -- White sesame seeds -- Cilantro (optional, adds flavor but can be omitted based on preference) - -## Quantities (Per Serving) - -- Grass carp: approx. 1.5 kg (3 jin) -- Green onions: half a stalk -- Cooking oil: 20 ml -- Cooking wine: 10-15 ml -- Table salt: 5-10 g -- White pepper powder: 5-10 g -- Cinnamon stick: one small piece -- Star anise: two pieces -- Garlic cloves: eight -- Bay leaves: two -- Green Sichuan peppercorns: a small handful -- Dried chili segments: 10 pieces -- Lantern peppers: 4 pieces -- Celery segments: two stalks -- Onion: half an onion -- Tofu skin: one sheet - -## Instructions - -- Prepare the grass carp (approx. 1.5 kg): Cut open along the back. Make several shallow slashes along the back on both sides, being careful not to cut into the belly, as this may cause the fish to fall apart. - - You can rinse the fish with hot water to remove slime, or scrub it under running water with a brush until the surface is no longer slippery. -- Place the fish in a container. Marinate by rubbing it with cooking wine, 10 g of white pepper powder, and 5 g of salt. Let it sit for 20 minutes to absorb the flavors. -- Cut half a green onion into chunks. Slice garlic cloves in half. Place the green onion, garlic, star anise, bay leaves, and cinnamon stick in a container. -- Split the dried chili segments in half and place them in a container with the lantern peppers. -- Cut the celery into small segments. -- Blanch the mung bean sprouts. -- Blanch the tofu skin, then cut it into thin strips. -- Slice the onion into strips. -- Grill the fish: - - If you have an oven, brush oil on a baking tray, place the fish skin-side down, and bake until both sides are golden brown. Sprinkle with cumin powder. - - If you don't have an oven, heat oil in a pan. Sprinkle 2 g of salt on both sides of the pan before adding the grass carp. Do not move the fish immediately; let one side set before flipping. Fry until both sides are golden brown, sprinkle with cumin powder, and transfer to a plate. -- Heat 20 ml of cooking oil in a pot. Once hot, add the green onion, garlic, star anise, and bay leaves, and stir-fry until fragrant. -- Add half a pack of hot pot base and 15-20 g of doubanjiang. Stir-fry until red oil emerges. -- Add 5 g of white sugar, 10 g of salt, and 5 ml of light soy sauce for seasoning. Pour in enough water to cover the ingredients and bring to a boil. -- Add the celery segments, mung bean sprouts, and tofu skin strips in order. Do not cook them thoroughly; just blanch them briefly. Then layer the onion strips on top, followed by the grilled fish. -- Add the dried chili segments, lantern peppers, and green Sichuan peppercorns. -- Heat oil in a separate small pan until hot, then pour it over the chilies to release their aroma. -- Finally, sprinkle with roasted peanuts, chopped green onions, white sesame seeds, and cilantro. -- Simmer for 5-6 minutes. The dish is now ready. - -![Example of the finished dish](./烤鱼.jpg) - -## Additional Information - -- Technical Summary: The amounts of salt, black pepper, cumin powder, cooking oil, light soy sauce, and sugar used in this dish should be adjusted according to personal taste and ingredient ratios. There is no need to strictly adhere to the quantities listed above. - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or a Pull request. diff --git a/en/dishes/aquatic/清蒸生蚝.md b/en/dishes/aquatic/清蒸生蚝.md deleted file mode 100644 index 237fd6fa..000000000 --- a/en/dishes/aquatic/清蒸生蚝.md +++ /dev/null @@ -1,34 +0,0 @@ -# How to Make Steamed Oysters - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Oysters -* Green onions -* Garlic -* Ginger -* Soy sauce -* Brush - -## Quantities - -* Drinking water: 1 liter -* Oysters: 6 pieces -* Green onions: 3 stalks -* Garlic: 6 cloves -* Ginger: 1 small piece -* Soy sauce: 1 ml per oyster - -## Instructions - -* Clean the oysters thoroughly with a brush (a toothbrush can be used if a brush is unavailable). -* Add water to the steamer. Place the steaming rack inside, arrange the 6 oysters flat on the rack, and steam at 50% power for 3 minutes. -* Using your right hand and a damp cloth, carefully lift the hot lid. Open each oyster shell halfway, removing the top half. Place each oyster with the convex side down and the flat side up. Top each with 1 strip of ginger and 10g of minced garlic. -* Close the lid and steam at 100% power for 3.5 minutes. -* Turn off the heat. Using your right hand and a cloth, carefully lift the hot lid. Drizzle 5ml of soy sauce over each oyster. -* Serve on a plate. - -## Additional Notes - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/清蒸鲈鱼/摆盘.jpg b/en/dishes/aquatic/清蒸鲈鱼/摆盘.jpg deleted file mode 100644 index 0c005384..000000000 --- a/en/dishes/aquatic/清蒸鲈鱼/摆盘.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:2574533c049d4f12ba4f982ec77dc7699c1db974c213a5d5d5c09c2d0535c13a -size 340422 diff --git a/en/dishes/aquatic/清蒸鲈鱼/改刀.jpg b/en/dishes/aquatic/清蒸鲈鱼/改刀.jpg deleted file mode 100644 index 29420bbb..000000000 --- a/en/dishes/aquatic/清蒸鲈鱼/改刀.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:512c9ad772cdd6f01ca678bd2d5b95302cd67b214cd5a77eaeb68415395a2dc5 -size 359597 diff --git a/en/dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.jpg b/en/dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.jpg deleted file mode 100644 index b10870e7..000000000 --- a/en/dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:aed686cdab101e7d3178b885b0187f8bb72c1c093ca638034c40ba68fc98ecc7 -size 263862 diff --git a/en/dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md b/en/dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md deleted file mode 100644 index 0d8d8352..000000000 --- a/en/dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Steamed Sea Bass - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Sea bass (If you are afraid of cleaning the fish, ask the shop to help) -- Green onions -- Ginger -- Cooking oil -- Steamed fish soy sauce -- Cooking wine -- Table salt - -## Measurements - -Per serving: - -- Sea bass: 1 whole -- Green onions: 3 stalks -- Ginger: 1 piece -- Cooking oil: 10-15ml -- Steamed fish soy sauce: 10-15ml -- Cooking wine: 10-15ml -- Table salt: 5-10g - -## Instructions - -- Slice and julienne the ginger. Cut the white parts of the green onions into sections and julienne the green parts. Soak the julienned green onions in cold water and set aside. -- Clean the sea bass thoroughly and pat it dry with kitchen paper. Make a few cuts on both sides. Use salt to wash off the slime on the fish's body, then rub 10g of salt all over the inside and outside of the fish. Marinate for at least 10 minutes. -- Add a note on how to score and plate the sea bass: Scoring the fish allows it to stand upright while steaming, ensuring even heat distribution and making it easier to eat without needing to flip it. -- ![Scoring](./摆盘.jpg) -- ![Plating](./改刀.jpg) -- Stuff the fish's belly with ginger and white onion sections. Sprinkle ginger and white onion sections over the fish's body (use half of the prepared amount). Place chopsticks under the fish on the steaming plate to elevate it. -- Once the water is hot, place the plate with the fish into the steamer. -- Steam on high heat for 10 minutes. -- Transfer the steamed fish to a clean plate and remove the ginger and white onion pieces. -- Pour 15ml of steamed fish soy sauce over the fish. -- Sprinkle fresh ginger and green onion strips over the fish. Heat 10ml of cooking oil in a pan until hot, then drizzle the hot oil over the fish. Serve. - -![Finished Dish](./清蒸鲈鱼.jpg) - -## Additional Notes - -- Technique Summary: - - This dish is very easy to make. The key lies in controlling the heat. The cooking time depends on the size of the fish. Overcooking will make the meat tough and negatively affect the texture, while undercooking will leave some parts raw. Therefore, steaming on high heat for under 10 minutes is generally ideal. - - Always use chopsticks to elevate the plate with the fish during steaming. This has two benefits: - - 1. Fish releases water while steaming. If the fish sits directly in the water, it may taste fishy when eaten. - - 2. It ensures even heat distribution. - - This dish is simple to make and tastes delicious. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/白灼虾/白灼虾.md b/en/dishes/aquatic/白灼虾/白灼虾.md deleted file mode 100644 index eb23c38d..000000000 --- a/en/dishes/aquatic/白灼虾/白灼虾.md +++ /dev/null @@ -1,58 +0,0 @@ -# How to Make Boiled Shrimp - -Boiled shrimp is an excellent choice for programmers living in coastal areas, similar to steamed fish: simple, forgiving, nutritious, satisfying, and visually appealing. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Live shrimp -- Onion -- Ginger -- Garlic -- Green onion (scallion) -- Cooking oil -- Soy sauce -- Cooking wine -- Sesame seeds -- Oyster sauce -- Chinkiang vinegar - -## Quantities - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person. - -Total Amount: - -- Shrimp: 250g * number of servings (recommended for 1-2 people) -- Green onion: 1 stalk -- Ginger: 1 piece -- Onion: 1 head -- Garlic: 5-8 cloves -- Cooking oil: 10-15ml -- Cooking wine: 20ml -- Soy sauce: 10-15ml -- Sesame seeds: 1 handful -- Chinkiang vinegar: 10ml -- Oyster sauce: 10ml - -## Instructions - -- Cut the onion into small pieces and slice the ginger. Spread them evenly across the bottom of a skillet. -- Rinse the live shrimp (removing the vein and trimming legs and antennae with scissors are optional). Drain the water and place the shrimp on top of the onions and ginger in the skillet. -- Pour the cooking wine into the pot, cover with a lid, and cook over medium heat for 1 minute, then reduce to low heat for 5 minutes, and turn off the heat for another 5 minutes. -- While the shrimp is cooking, prepare the dipping sauce: - - Chop the green onion, mince the garlic, and mix with soy sauce, sesame seeds, and Chinkiang vinegar. - - Heat the oil until hot, then pour it over the dipping sauce mixture. -- Remove the shrimp from the heat and arrange them on a clean plate. - -![Boiled Shrimp](./白灼虾.webp) - -## Additional Notes - -- Technical details: - - Do not start with high heat to prevent the food from burning at the bottom. - - If your lid has a vent, adjust the cooking time accordingly (consider adding 30 seconds of medium heat). - - The dipping sauce is optional; you can also use plain vinegar. Fresh shrimp, when not diluted by water, have an excellent taste and texture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/糖醋鲤鱼/成品.jpg b/en/dishes/aquatic/糖醋鲤鱼/成品.jpg deleted file mode 100644 index 5f5d7a6e..000000000 --- a/en/dishes/aquatic/糖醋鲤鱼/成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f27e7bd12a4467c047813eafac25eb704b010f375bf388b518c2196f5e55cca0 -size 196602 diff --git a/en/dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md b/en/dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md deleted file mode 100644 index fc5d6837..000000000 --- a/en/dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md +++ /dev/null @@ -1,69 +0,0 @@ -# How to Make Sweet and Sour Carp - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Carp -- Ketchup -- White sugar -- White vinegar -- Starch -- Salt -- Green onion -- Ginger -- Cooking wine -- One sprig of cilantro -- Two bowls -- One kitchen knife -- One slotted spoon, one spatula - -## Calculations - -Note: This dish is best suited for 3 or more people (fish that is too large or too small is not appropriate). It is ideal for family gatherings, such as New Year's Eve dinners. - -- Carp: approximately 3 jin (1.5 kg) -- Water: 50g -- Ketchup: 40g -- White sugar: 20g -- White vinegar: 10g -- Starch: 10g -- Salt: 30g -- Green onion: 30g (about half an onion) -- Ginger: 30g -- Cooking wine: 25g - -## Instructions - -- Clean the fish thoroughly, ensuring no scales or foreign objects remain. -- Position the fish with its head to the left and belly down. Hold the knife in your right hand. Make a vertical cut 1cm deep, press down on the fish body, and slice horizontally to the left for 3-4cm. Then, make a light incision down the middle of the fillet. -- Place the fish in a bowl. Slice the ginger and cut the green onion into segments (roughly chopped is fine; the goal is to remove the fishy odor). -- Squeeze the juice from the green onions and ginger into the bowl with as much force as possible. -- Add 20g of salt and 25g of cooking wine, then rub the mixture evenly over the carp. -- ![Marinating](./成品.jpg) - - (The longer the marination time, the less fishy the taste. Marinating for more than 30 minutes is recommended.) - -- Find a clean bowl, add 100g of flour, 200g of starch, 180g of water, and 5g of salt. Mix thoroughly by hand until the batter is thick and stretchy. Then, crack in one egg and mix again. -- Let it rest for 30 minutes. -- Place the fish on a cutting board and pat it dry with a clean towel (this helps the batter adhere better). -- Rinse the bowl clean and dry it with a towel. -- Heat oil in a wok or deep pot. Add about 1L of oil and heat it to 70% hot, approximately 200-240°C (392-464°F). -- Hold the fish by the tail, submerge the head into the hot oil, and use a ladle to pour hot oil over the body. Once the batter sets, gently lower the fish into the pot. Use a spatula to lift the head slightly and support it with a skimmer to prevent the bottom from burning. -- Prepare a plate for the cooked fish and place it next to the stove. -- Gently slide the spatula under the fish to flip it over with the help of the skimmer. Fry for another two minutes. Use the same method (skimmer supporting the head, spatula supporting the body) to transfer the fish to the plate. -- Pour the oil from the pot back into the cleaned and dried bowl and set aside. Then, scrub the pot clean. -- In a small bowl, mix 50g of water, 40g of ketchup, 20g of sugar, and 10g of white vinegar until well combined. -- In another small bowl, mix 10g of starch with 10g of water to create a slurry. -- Heat the pot over high heat, then pour in the prepared sauce. Bring to a boil over high heat, then reduce to low heat. -- Add the starch slurry while stirring continuously. Cook for 20 seconds, then turn off the heat. -- Spoon the sweet and sour sauce evenly over the fish. Garnish with cilantro or chopped green onions if desired. Your Sweet and Sour Carp is ready! -- ![Finished Dish](./腌制.jpg) - - The sweet and sour sauce turned out a bit too thick... - -## Additional Notes - -This dish has a medium difficulty level and might not be very beginner-friendly... - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/aquatic/糖醋鲤鱼/腌制.jpg b/en/dishes/aquatic/糖醋鲤鱼/腌制.jpg deleted file mode 100644 index 279f6d94..000000000 --- a/en/dishes/aquatic/糖醋鲤鱼/腌制.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:738cfdf74dd7f3540f40787f890500a7c2b01e6c6af12163599ba35140c94192 -size 177914 diff --git a/en/dishes/aquatic/红烧鱼.md b/en/dishes/aquatic/红烧鱼.md deleted file mode 100644 index 8982f6bb..000000000 --- a/en/dishes/aquatic/红烧鱼.md +++ /dev/null @@ -1,65 +0,0 @@ -# Braised Fish Recipe - -- **WARNING** If you have never used a cleaver to chop meat, this menu is not recommended! -- During the process, the sharp cleaver may cut your fingers, so please be very careful. - -- This recipe represents a general method for braised fish. Ingredients are divided into essential and optional~ - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Ginger, garlic cloves, dried chili peppers -- Oil, salt, cooking wine, vinegar, soy sauce, white sugar -- Fish - -### Optional Additional Ingredients - -Note that these ingredients are based on experience. Adding too much of anything except cilantro is not a good idea. - -- Oyster sauce -- Scallions (green onions) -- Cilantro -- Fresh chili peppers -- MSG (or chicken essence) - -## Measurements - -* Fish: Beginners are advised to start with one medium-sized crucian carp. Score the fish in advance to help it cook evenly (otherwise, the back of the fish may remain undercooked). -* Ginger: Cut 2-3 slices of regular mature ginger, then julienne them. -* Garlic cloves: 3-4 cloves, crushed, minced, or sliced. -* Dried chili peppers (according to personal taste): 2-3 pieces, minced. -* Cilantro: According to personal taste. -* Salt: 10g. If the chili peppers are very spicy, consider adding a bit more. -* Vinegar: 5ml -* Soy sauce: 5ml -* White sugar: 10g -* Scallions: 1-2 stalks. Normally, just sprinkle chopped scallions. -* Fresh chili peppers: 1-2 pieces. You can omit them, but from experience, do not exceed 2, or the spiciness will be overwhelming. -* MSG: According to personal taste. Do not add too much; 5g is sufficient. -* Oyster sauce: 5g is sufficient, same principle as MSG. - -## Procedure - -### Preparation of Raw Materials - -* Prepare ginger and garlic, and mince them. -* Mince the dried chili peppers and combine them with the ginger and garlic. - -### Final Steps - -* Add 30-50ml of oil and wait for the pan to heat up... -* Add the **dried fish** (to avoid splashing hot oil on yourself), then shake the pan to fry the fish in hot oil. Note that this step must be done over low heat. -* Flip the fish and repeat the frying process. -* Add ginger, garlic, and chili peppers, and stir-fry until fragrant. -* Pour in the cooking wine (add a bit more). Be careful during this step as it will produce a lot of smoke. -* Pour in the vinegar (add more if you like it sour). -* Then add white sugar and soy sauce (dark soy sauce). -* Add cold water, just enough to cover the fish. Turn the heat to medium, cover the lid, flip the fish after about 1 minute, and continue covering the lid. -* After 3-4 minutes, add salt, fresh chili peppers, and oyster sauce (MSG, chicken essence, etc.). Continue covering the lid and flipping the fish later. -* When the sauce reduces to just below the fin on the fish's spine (or when there is not much sauce left), turn the heat to low, add cilantro and chopped scallions, cover the lid for 20 seconds, and turn off the heat. -* Serve. - -## Additional Content - -If you follow this guide's process and find issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/红烧鱼头.md b/en/dishes/aquatic/红烧鱼头.md deleted file mode 100644 index 2117e493..000000000 --- a/en/dishes/aquatic/红烧鱼头.md +++ /dev/null @@ -1,73 +0,0 @@ -# Braised Fish Head Recipe - -- **WARNING** If you have never used a cleaver to chop meat, this recipe is not recommended!!! -- During preparation, the sharp cleaver may cut your fingers, so please be very careful. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Note: If possible, prepare a separate cleaver. Cheap cleavers with thicker blades (5-7mm thick) are widely available in supermarkets or markets and are ideal for this task. -- Green onions, ginger, garlic, cilantro, bird's eye chilies -- Cooking oil, salt, chicken bouillon powder, light soy sauce, dark soy sauce, aged vinegar, black pepper, cooking wine -- Star anise, dried chilies -- One fish head -- Note: Fish heads sold in markets are generally of two types: bighead carp (Bai Lian) and silver carp (Hua Lian). The former is cheaper, while the latter is slightly more expensive but offers a better texture! - -## Quantities - -Note: This recipe yields enough for 2 people. - -* 1 fish head -* 200g green onions -* 80g ginger -* 3-4 cloves of garlic -* 1/4 bird's eye chili -* 4 sprigs of cilantro -* 2 star anise pods, 5 dried chilies - -## Instructions - -### Preparing the Ingredients - -* Wash the green onions, ginger, garlic, cilantro, and bird's eye chili thoroughly. -* Rinse the dried chilies and star anise lightly. -* Cut the green onions in half. Cut the lower white part (scallion white) into 4cm segments. Cut the upper green part (scallion greens) into segments, then split each segment into four quarters. -* Slice the ginger into 3mm thick slices. -* Smash the garlic cloves. -* Take two sprigs of cilantro, remove the roots, and chop them into 1.5cm pieces. -* Slice the bird's eye chili into 3mm thick rings. -* Cut the dried chilies into four pieces. - -### Marinating the Fish Head - -- Note: The "fish body" mentioned below refers to the meat attached to the fish head when purchased. -* Remove the scales from the fish head and clean out any remaining internal organs. -* Chop off the fins and clean the gills. -* Separate the fish head from the fish body at the jaw connection. Cut the fish body into chunks and divide the fish head into four or six pieces. - * Note: Describing fish preparation in text is difficult; it is recommended to search for videos on how to prepare fish heads. -* Rinse the chopped fish head thoroughly, preferably washing away any residual blood from the pieces. -* Place the cleaned fish pieces in a bowl. Add 5g salt, 10g light soy sauce, and 10g cooking wine. Add the green onions (the chopped upper part) and 1/3 of the sliced ginger. Mix well and let it marinate for 1-2 hours. - -### Final Steps - -* Add 30ml of oil and wait for the pan to heat up... -* Once the oil is hot, reduce the heat to low. - * If you are unsure why this step is necessary, please refer to the "Stir-frying Techniques" section in [Learn Stir-frying and Pan-frying](../../tips/learn/学习炒与煎.md). -* Add ginger slices and stir-fry slowly until most of the juice from the ginger is released and the slices turn golden yellow. -* Add scallion segments and stir-fry until they begin to turn slightly white. -* Add minced garlic, star anise, and dried chili peppers; stir-fry for 5 seconds. -* Pour the marinated fish head into the pan and stir-fry for 2-3 minutes. -* Add 500ml of water, along with 2g of salt, 3g of chicken essence, 5g of light soy sauce, 3g of dark soy sauce, 5g of cooking wine, 2g of black pepper powder, and 3g of aged vinegar. -* Place two stalks of cilantro into the pot and cover with a lid. -* Increase the heat to high and bring the water to a boil. -* Reduce the heat to medium and simmer slowly to allow the flavors to absorb. -* When the broth has reduced by half, remove the lid. -* Increase the heat to high to reduce the sauce. When the sauce is reduced to 1/3 of its original volume, turn off the heat and transfer to a small bowl. -* Note: Pour the broth evenly over the fish head. When serving, you can place the cooked cilantro from the pot at the bottom of the serving dish to make the dish look more appealing and delicious. -* Place the cilantro on top of the served fish head, and arrange the sliced bird's eye chili rings on top of the cilantro. -* The braised fish head, complete in color, aroma, and taste, is ready to serve! - -## Additional Content - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/红烧鲤鱼.md b/en/dishes/aquatic/红烧鲤鱼.md deleted file mode 100644 index 7cf6e4ed..000000000 --- a/en/dishes/aquatic/红烧鲤鱼.md +++ /dev/null @@ -1,62 +0,0 @@ -# How to Make Braised Crucian Carp - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Green onions, ginger, garlic, dried chili peppers -- Oil, salt, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, cooking wine, white sugar -- Crucian carp, pork belly - -## Quantities - -For 2 servings: - -- Crucian carp (approx. 1 kg / 2 jin) -- Pork belly 100g -- Green onions 200g -- Ginger 80g -- Garlic cloves 3-4 -- Dried chili peppers 2 -- White sugar 50g - -## Instructions - -Note: The fish described below has been preliminarily cleaned by the seller, including scaling and gutting. - -- Wash the green onions, ginger, garlic, and dried chili peppers thoroughly. -- Cut the white part of the green onions into segments approximately 4cm long, then split each segment into four quarters. -- Slice the ginger into pieces approximately 3mm thick. -- Smash one large garlic clove and mince it; cut the remaining garlic cloves in half. -- Cut the dried chili peppers into four segments. -- Slice the pork belly into pieces approximately 4cm x 4cm. -- Clean the fish. -- Make several diagonal cuts into the thick part of the fish's back to help it absorb flavors. -- Add a generous amount of oil to the wok and heat it to 70% heat (just beginning to smoke). Fry the fish for 1 minute until the skin becomes slightly firm, then remove and set aside. (Note: Do not stir or move the fish immediately after placing it in the pan; let it fry for a while before flipping or moving it.) Pour out the frying oil, leaving a small amount of base oil in the wok. -- Heat the base oil in the wok, then add the pork belly and stir-fry until fragrant. -- Add the dried chili peppers, green onions, ginger, and garlic halves, and stir-fry for 1 minute. -- Add the fried fish back into the wok. -- Pour along the edge of the wok: - - 50ml cooking wine - - 50ml aged vinegar - - 50ml Weijixian soy sauce (premium light soy sauce) - - 20ml dark soy sauce for color - - 5ml oyster sauce for umami - - 5g salt - - 50g white sugar - - Enough water to cover the fish. -- Turn the heat to medium and bring the liquid to a boil. -- Reduce the heat to low and simmer slowly to allow the flavors to penetrate. -- After 15 minutes, open the lid and remove the green onions, ginger, garlic, and dried chili peppers from the pot. -- Increase the heat to high to reduce the sauce. When the sauce reduces to about 1/4 of its original volume, sprinkle with minced garlic, turn off the heat, and serve. -- Braised Crucian Carp is ready! - -## Additional Notes - -Pork belly is added to the Braised Crucian Carp for the following reasons: - -- Stir-frying the pork belly renders lard. Compared to vegetable oil, animal fat provides a richer aroma. -- The pork belly, once fried until golden and then stewed, remains delicious and serves as a complementary side dish. -- Fish naturally has low fat content and lacks aroma, focusing instead on the texture of the meat. Therefore, recipes for fish dishes often recommend using lard to achieve a milky white and rich fish soup. Lard is the best choice for this purpose. - -If you follow this guide's process and encounter any issues or see opportunities for improvement, please submit an Issue or Pull Request. diff --git a/en/dishes/aquatic/肉蟹煲.md b/en/dishes/aquatic/肉蟹煲.md deleted file mode 100644 index cb4573a4..000000000 --- a/en/dishes/aquatic/肉蟹煲.md +++ /dev/null @@ -1,87 +0,0 @@ -# How to Make Braised Crab Pot - -Braised Crab Pot is a savory, sauce-rich dish featuring live crabs as the star ingredient, paired with tender potatoes and chewy rice cakes. A secret sauce is slow-simmered to allow the crab meat to fully absorb the rich broth, resulting in a fresh, slightly sweet and spicy flavor. The sauce is absolutely perfect for mixing with rice! Rich in high-quality protein and trace elements, it’s ideal for sharing with friends at gatherings! - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Live Crab (Recommended priority from high to low: Myanmar Black Crab, Mud Crab, Swimming Crab, Hairy Crab) -- Shrimp (Optional) -- Potato -- Rice Cake (Hard rice cake recommended; fresh rice cake also works) -- Onion -- Garlic -- Ginger -- Dried Chili Peppers -- Green Bell Pepper -- Red Bell Pepper -- Oyster Sauce -- Seafood Sauce (Optional) -- Soybean Paste (Optional) -- Sweet Bean Sauce (or BBQ Sauce, Optional) -- Tomato Sauce (If unavailable, squeeze half a tomato and mash it) -- Starch (Corn starch or potato starch) -- Rock Sugar -- Chicken Powder -- White Pepper Powder -- Cooking Wine (Yellow wine can be used as a substitute) -- Light Soy Sauce -- Dark Soy Sauce -- Beer -- Water - -## Calculations - -Determine how many portions you want to make before each preparation. One portion is sufficient for 3-4 people. - -Per portion: - -- Crab 500 g -- Shrimp 200 g -- Potato 450 g -- Rice Cake 200 g -- Onion 100 g -- Garlic 20 g (Add 10 g if shrimp is used) -- 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 (Add 10 ml if shrimp is used; an additional 500 mL is needed for frying) -- Seafood 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) -- Tomato Sauce 10 g -- Starch 40 g -- Rock Sugar 10 g -- Chicken Powder 3 g -- White Pepper Powder 2 g (Add 1 g if shrimp is used) -- Cooking Wine 15 ml -- Light Soy Sauce 20 ml -- Dark Soy Sauce 5 ml -- Beer 200 ml (Add 50-100 ml if shrimp is used) -- Water 800 ml (Add 200 ml if shrimp is used) - -## Instructions - -- Cut the potatoes into 3 cm cubes, slice the green and red bell peppers into 4 cm diamond-shaped pieces, cut the onions into 3 cm wide crescent-shaped slices, and slice the rice cakes into 1 cm thick pieces. -- Cut the crab into 50-80 g chunks, coat them lightly with starch, and deep-fry in oil at 180 °C for 1 minute before removing. -- Heat oil in a pan, stir-fry garlic, ginger, and dried chilies until fragrant, then add all sauces and rock sugar. Cook over low heat until red oil appears, being careful not to burn the bottom. -- Add the crab, potatoes, beer, and water. Bring to a boil, then reduce to low heat and simmer for 12 minutes. -- Add the rice cakes and green and red bell peppers. Increase the heat to reduce the sauce until it coats the ingredients. Finish by sprinkling with white pepper powder. - -## Additional Notes - -- It is recommended to freeze the crab for 20 minutes to stun it (do not freeze it solid), or insert chopsticks into its mouthparts to damage its nervous system. -- If using frozen crab, fully thawing it may cause the legs to fall off and result in meat loss. It is recommended to partially thaw the crab, coat it with flour, and deep-fry for an extended time of 2 minutes. -- If your stove has low power, the oil temperature may drop rapidly when ingredients are added. It is recommended to preheat the oil to 200 °C and fry in multiple batches. -- Be sure to remove the crab stomach (triangular sac), crab gills, and crab heart (hexagonal white piece). -- Ensure the crab coated in starch is thoroughly dried before frying, as hot oil can splatter upon contact with water. -- Dead crabs must not be used (except for those bought frozen, but do not use them if they have been thawed and not used promptly). -- Do not consume with persimmons or strong tea. -- Patients with gout should consume with caution. -- After slicing the rice cakes, soak them in cold water. Rinse them before cooking to prevent sticking. Place them on top of the dish when cooking; if they sink to the bottom, they are more likely to burn. -- If you are bitten by a crab or suffer a burn, rinse the area with cold water for 15 minutes. Seek medical attention immediately if the injury is severe. If the wound is deep, medical attention is essential. - -If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.jpg b/en/dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.jpg deleted file mode 100644 index 816b045e..000000000 --- a/en/dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:816f7d7bd0c54cee52e8f1ddffebbca96e5f56b9c9e2234520132afc128627a1 -size 333658 diff --git a/en/dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md b/en/dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md deleted file mode 100644 index ae453eab..000000000 --- a/en/dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Mustard Butter Rosé Shrimp - -![Mustard Butter Rosé Shrimp](./芥末黄油罗氏虾.jpg) -This is a simple-to-make, delicious, and innovative seafood dish. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Rosé Shrimp -* Butter -* Mustard -* White Sugar -* Light Soy Sauce -* Oyster Sauce -* Salt -* Cooking Wine, Rum, or Beer -* Cilantro -* Garlic - -## Quantities - -For 1 serving: - -* Rosé Shrimp: Slightly more than 1 jin (approx. 40~45 RMB per jin in Guangdong market) -* Butter: Approx. 20g -* Mustard: 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 - -## Instructions - -* Trim the sharp tips of the head and tail, whiskers, and legs from the Rosé Shrimp. Use scissors to butterfly the shrimp body and remove the vein. -* Prepare the mustard sauce in advance: mix soy sauce, oyster sauce, mustard, salt, and sugar until well combined. -* Wash the cilantro and cut it into segments for later use. -* Drain the water from the Rosé Shrimp. Add oil to the pan, place the shrimp directly in, and pan-fry over medium heat until the exterior is golden brown. Remove and set aside. -* Add the minced garlic to the pan. Stir-fry over high heat using the remaining oil from frying the shrimp. When white steam rises and the garlic becomes fragrant, add the shrimp and butter, allowing the shrimp to fully absorb the buttery aroma. -* Pour in the prepared sauce. Continue to boil over high heat while tossing the shrimp until the sauce thickens. Add the alcohol (30g for cooking wine or beer; 15g is sufficient for rum due to its strong flavor). -* Once the sauce has slightly reduced, add the cilantro, toss briefly, and serve. - -## Additional Notes - -* Prepare the sauce and butter in advance to save time during the cooking process. -* Be careful to add the minced garlic only after removing the shrimp from the pan. Frying it for too long can cause it to turn black and become bitter. -* Adjust the amount of mustard according to your preference. If you add too much, simmering it a bit longer will help dissipate the strong mustard flavor. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/葱油桂鱼/10.jpg b/en/dishes/aquatic/葱油桂鱼/10.jpg deleted file mode 100644 index c9eb72d7..000000000 --- a/en/dishes/aquatic/葱油桂鱼/10.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9f93cc9ee9bf97317a47072c93af5ba902b0bdde2037740600a33353bcb076fd -size 274902 diff --git a/en/dishes/aquatic/葱油桂鱼/葱油桂鱼.jpg b/en/dishes/aquatic/葱油桂鱼/葱油桂鱼.jpg deleted file mode 100644 index fce0a18e..000000000 --- a/en/dishes/aquatic/葱油桂鱼/葱油桂鱼.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e31d4df915d3718d4075b35a65eec97e9d92b0150388c9dc6f24c6dd802c1257 -size 467681 diff --git a/en/dishes/aquatic/葱油桂鱼/葱油桂鱼.md b/en/dishes/aquatic/葱油桂鱼/葱油桂鱼.md deleted file mode 100644 index edd0a582..000000000 --- a/en/dishes/aquatic/葱油桂鱼/葱油桂鱼.md +++ /dev/null @@ -1,67 +0,0 @@ -# Recipe for Scallion Oil Steamed Mandarin Fish - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Mandarin fish -- Green onions -- Millet peppers -- Ginger -- Cooking wine -- Vegetable oil -- Salt -- Steamed fish soy sauce -- Steamer (including steaming pot) -- Clean water -- Cutting board -- Wok -- Plastic plate or basin (for marinating the fish) -- Disposable gloves -- Kitchen paper towels -- Steaming plate (large enough to lay the fish flat) -- Chef's knife -- Peeler -- Heat-resistant tongs (or heat-resistant gloves) - -## Calculations - -This recipe is scaled for 2 servings. In actual practice, considering that the texture and umami of the fish may vary depending on the size of the individual fish, it is recommended to prepare the ingredients for 2 servings to achieve the best flavor. - -- Mandarin fish = 1 jin (500g) -- Green onions = 1 stalk (30cm in length) -- Millet peppers = 2 pieces -- Ginger = 50g -- Cooking wine = 25g -- Vegetable oil = 15g -- Salt = 8g -- Steamed fish soy sauce = 10g -- Clean water = 5L - -## Instructions - -- Purchase pre-cleaned fish from the wet market (if cleaning it yourself, it is best to leave the internal organs intact). Scrape off all scales from the surface of the fish. -- Use kitchen paper towels to wipe out the adhering blood and black membrane inside the fish cavity (the adhering blood affects the texture, and the black membrane is the source of the fishy odor). -- Scrape the surface of the fish back and forth with a cleaver several times to remove the slime, further reducing the fishy odor. Then rinse the fish thoroughly inside and out with clean water. -- Place the fish flat on a cutting board. Use kitchen paper towels to dry the moisture inside and outside the fish. With the head facing left and the tail to the right, make longitudinal cuts every 3 cm starting from the gill area, cutting deep enough to reach the fish's spine. Repeat the same process on the other side. -- Place the fish flat in a basin, ensuring there is no excess water in the basin. -- Take a 50g piece of ginger (about the size of an egg), peel off the skin using a peeler, wash it clean, and then slice it into 3mm thick pieces. -- Wash the millet peppers, remove the stems, and slice them into 2mm thick rounds (or cut them into 1mm wide strips). -- Wash the scallions, remove the root hairs, and cut them into 3cm segments. For slightly thicker scallions, you can split them lengthwise along their natural growth direction. -- Add 8g of salt and 25g of cooking wine to the basin. Put on disposable gloves and massage the entire fish for 1 minute, ensuring that every part of the fish is evenly coated with salt and cooking wine. -- After massaging the fish, stuff a slice of ginger into each cut on the fish's body, and place 3 slices of ginger inside the fish cavity. Marinate for 10 minutes (it is recommended not to marinate for too long, as this may reduce the freshness of the fish). -- While the fish is marinating, add 5L of clean water to the steamer, bring it to a boil, and then place the steaming rack on top of the steamer. -- After marination, the fish will release moisture. Discard the excess moisture along with the cooking wine and ginger slices used for marinating. Rinse the fish body and cavity with clean water and pat dry with kitchen paper towels. -- Place the fish flat in a steaming plate. Re-stuff slices of ginger into the cuts on the fish's body and inside the cavity. -- Then place the steaming plate into the steamer, cover with the lid, and steam over medium heat for 20 minutes. -- During the steaming process, steam will condense on the fish and the plate, forming fish broth. Do not discard this broth after removing it from the steamer; this liquid is the essence of the umami flavor. -- Use heat-resistant tongs to remove the steaming plate. Pour 10g of steamed fish soy sauce over the fish and around it. -- Then evenly sprinkle the scallion segments and millet peppers over the fish and the surrounding area. -- Pour 15g of vegetable oil into a wok and heat it over low-medium heat for 5 minutes. Do not use high heat, otherwise the oil will evaporate too quickly. -- Slowly and evenly pour the hot oil over the fish. The delicious scallion oil mandarin fish is now ready to serve! - -## Additional Notes - -After numerous tests, the success rate is 100%. This dish is very forgiving and compatible with people from any province and any taste preference. Although this tutorial is titled "How to Make Scallion Oil Mandarin Fish," the ingredients are not limited to mandarin fish. You can substitute it with sea fish such as sea bass or turbot (freshwater fish tend to have more parasites than sea fish, so their use is not recommended; for freshwater fish preparations, please refer to tutorials like "Braised Fish"). This method has low coupling and high scalability. - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/aquatic/葱油桂鱼/葱油鲈鱼.jpg b/en/dishes/aquatic/葱油桂鱼/葱油鲈鱼.jpg deleted file mode 100644 index 2ce41f7e..000000000 --- a/en/dishes/aquatic/葱油桂鱼/葱油鲈鱼.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:0c19b1374345a4892af215e526b687e62ee5c75fad536ade857413d022ef387f -size 689071 diff --git a/en/dishes/aquatic/葱烧海参/海参.jpeg b/en/dishes/aquatic/葱烧海参/海参.jpeg deleted file mode 100644 index 7cc9d769..000000000 --- a/en/dishes/aquatic/葱烧海参/海参.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:52d4c8976ac7b3830cd7a42a46e9945108edb156208b5634d3b62663d4a60ec6 -size 182359 diff --git a/en/dishes/aquatic/葱烧海参/葱烧海参.jpeg b/en/dishes/aquatic/葱烧海参/葱烧海参.jpeg deleted file mode 100644 index 081c1580..000000000 --- a/en/dishes/aquatic/葱烧海参/葱烧海参.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8256763229fc0970307d4edb7e9027cbc4366a9140f327414f35f4ce4fdb5c0d -size 206611 diff --git a/en/dishes/aquatic/葱烧海参/葱烧海参.md b/en/dishes/aquatic/葱烧海参/葱烧海参.md deleted file mode 100644 index 50d32238..000000000 --- a/en/dishes/aquatic/葱烧海参/葱烧海参.md +++ /dev/null @@ -1,43 +0,0 @@ -# How to Make Scallion Braised Sea Cucumber - -![Finished Dish](./海参.jpeg) - -This dish is not difficult to prepare, but rehydrating the dried sea cucumber takes time. During the pandemic lockdown at home, I decided to use the dried sea cucumber I had stocked up before the Lunar New Year. - -Estimated Cooking Difficulty: ★★★ - -## Ingredients and Tools - -- Rehydrated sea cucumber![Sea Cucumber](./葱烧海参.jpeg) -- White part of the scallion (scallion whites) - -## Ingredients per Serving - -- Rehydrated sea cucumber (Arctic sea cucumber) 4 pieces -- White part of one large scallion (just the white part) -- Cooking oil 20-25ml -- Oyster sauce 20g -- Light soy sauce 5g -- Sugar 2g -- Cornstarch 2g - -## Instructions - -- Cut the scallion whites into 1cm segments and set aside. -- Cut the sea cucumber into 1cm segments and set aside. -- In a small bowl, mix 20g of oyster sauce, 10g of light soy sauce, and 2g of sugar. Stir well.![Sauce](./葱白.jpeg) -- In another small bowl, mix cornstarch with a little water to prepare a slurry for thickening. -- Heat a wok or pan and add 20ml - 25ml of cooking oil. Wait about 10 seconds for the oil temperature to rise. -- Add the scallion whites, reduce heat to *low*, and be careful not to burn them. Fry for about 3-5 minutes.![Scallion Whites](./酱汁.jpeg) -- Remove the scallion whites with chopsticks and set them aside on a plate. -- Pour in the prepared sauce, stir-fry until fragrant, and **wait for 1 - 2 minutes**. -- Add the cut sea cucumber and stir-fry for 1 minute. -- Add 100ml of water, reduce heat to medium-low, and **wait for 5 minutes**. -- When the sauce in the pan is almost dry, add the cornstarch slurry and the reserved scallion whites. -- Once the dish reaches a *viscous consistency*, turn off the heat and serve.![Finished Dish](./葱烧海参.jpeg) - -## Additional Notes - -- While cooking, keep an eye on the amount of liquid in the pan. If it dries up too quickly, you can add the cornstarch slurry directly. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/葱烧海参/葱白.jpeg b/en/dishes/aquatic/葱烧海参/葱白.jpeg deleted file mode 100644 index cbeaef46..000000000 --- a/en/dishes/aquatic/葱烧海参/葱白.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e07620a44f1c674930260924c0543e8e5c3a50a18a0e0f45546178fd4784ecda -size 219213 diff --git a/en/dishes/aquatic/葱烧海参/酱汁.jpeg b/en/dishes/aquatic/葱烧海参/酱汁.jpeg deleted file mode 100644 index 8baebb44..000000000 --- a/en/dishes/aquatic/葱烧海参/酱汁.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:104a89c8700bcaffae40fe2c159237a8ffd2174c10254d42f4107e9d907da648 -size 86402 diff --git a/en/dishes/aquatic/蒜蓉虾/1.jpeg b/en/dishes/aquatic/蒜蓉虾/1.jpeg deleted file mode 100644 index 7282e241..000000000 --- a/en/dishes/aquatic/蒜蓉虾/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4a2c2bd7303179454e8df1bb082b236d7d3d3b8b316e78090f1e40b1d5fd0393 -size 184204 diff --git a/en/dishes/aquatic/蒜蓉虾/2.jpeg b/en/dishes/aquatic/蒜蓉虾/2.jpeg deleted file mode 100644 index 25cd1c54..000000000 --- a/en/dishes/aquatic/蒜蓉虾/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fad64ea2c5e5d484ccd9f144831ac8ced3bf1428830a2b63cb4e974e107c828d -size 154644 diff --git a/en/dishes/aquatic/蒜蓉虾/蒜蓉虾.md b/en/dishes/aquatic/蒜蓉虾/蒜蓉虾.md deleted file mode 100644 index 19be03b0..000000000 --- a/en/dishes/aquatic/蒜蓉虾/蒜蓉虾.md +++ /dev/null @@ -1,35 +0,0 @@ -# Garlic Shrimp Recipe - -Garlic shrimp is a traditional specialty from Guangdong Province, China, renowned for its appealing color, aroma, and taste. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Sea shrimp -* Garlic sauce -* Cooking oil -* Light soy sauce - -## Measurements - -Per serving: - -* 8 sea shrimp -* 50 g garlic sauce -* 20 ml cooking oil -* 5 ml light soy sauce - -## Instructions - -* Use a knife to cut down the center of the shrimp's back, stopping 1 cm from the tail. -* Spread the garlic sauce along the cut in the shrimp's back and place the shrimp on a plate. -* Pour hot water into a steamer pot, place the plate inside, and steam on high heat for 3 minutes. -* Heat the oil and pour it over the shrimp, then drizzle with light soy sauce. - -![Example Finished Dish](./1.jpeg) -![Example Finished Dish](./2.jpeg) - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/aquatic/蒜香黄油虾/1.jpg b/en/dishes/aquatic/蒜香黄油虾/1.jpg deleted file mode 100644 index b801b4d8..000000000 --- a/en/dishes/aquatic/蒜香黄油虾/1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b586a85222af25349f456faab6f9fa56f4fea9d33c7056f0b23de19324972beb -size 893586 diff --git a/en/dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md b/en/dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md deleted file mode 100644 index aeff0395..000000000 --- a/en/dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md +++ /dev/null @@ -1,48 +0,0 @@ -# Garlic Butter Shrimp Recipe - -Garlic Butter Shrimp is a classic Western seafood dish featuring fresh shrimp as the main ingredient, cooked with minced garlic and butter. It offers a tender texture and rich garlic flavor. Simple to prepare, it is perfect for everyday home cooking. - -![Garlic Butter Shrimp](./1.jpg) - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Large shrimp (Black tiger shrimp or White shrimp recommended) -- Unsalted butter (Anchor brand recommended) -- Garlic -- White wine (optional) -- Lemon -- Skillet or frying pan -- Kitchen tongs - -## Quantities - -Determine how many servings you plan to make before starting. One serving is sufficient for 1-2 people. - -Per serving: - -- Large shrimp: 8-10 pieces (approx. 200g) -- Unsalted butter: 30g -- Garlic: 4 cloves (approx. 20g) -- White wine: 15ml (optional) -- Lemon: 1/4 piece -- Olive oil: 10ml - -## Instructions - -- Peel the shrimp, leaving the tail on. Remove the vein using a toothpick. Rinse and pat dry with kitchen paper. -- Mince the garlic and set aside. -- Heat a skillet over medium heat and add 10ml of olive oil. -- Once the oil is hot, add the shrimp. Fry for 1-1.5 minutes per side until they change color, then remove and set aside. -- In the same pan, add the butter. Once melted, add the minced garlic and sauté over low heat for about 30 seconds until fragrant. -- If using white wine, add it now and cook until the alcohol evaporates (about 1 minute). -- Return the shrimp to the pan and toss with the garlic butter sauce for about 1 minute. -- Squeeze in lemon juice, toss to combine, and immediately remove from heat. -- Plate the shrimp and drizzle with the remaining sauce from the pan. - -## Additional Notes - -- Avoid overcooking the shrimp, as they will become tough. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/蛏抱蛋/1.jpeg b/en/dishes/aquatic/蛏抱蛋/1.jpeg deleted file mode 100644 index 1e187116..000000000 --- a/en/dishes/aquatic/蛏抱蛋/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:19ee70651712e392a1650628306b3f7a80d100c8b8d06e2c99e8576faee4a634 -size 155301 diff --git a/en/dishes/aquatic/蛏抱蛋/2.jpeg b/en/dishes/aquatic/蛏抱蛋/2.jpeg deleted file mode 100644 index c378552a..000000000 --- a/en/dishes/aquatic/蛏抱蛋/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:570a523b2242606fb521bd0fd57cc28d6dfba8b7e06d2a754ce4e65eda673325 -size 160679 diff --git a/en/dishes/aquatic/蛏抱蛋/3.jpeg b/en/dishes/aquatic/蛏抱蛋/3.jpeg deleted file mode 100644 index 82f4ca62..000000000 --- a/en/dishes/aquatic/蛏抱蛋/3.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:21d01034bc0c7029bae724690bb5f03c6506a4ed372a6a16f5aeb7d494df3df5 -size 183338 diff --git a/en/dishes/aquatic/蛏抱蛋/蛏抱蛋.md b/en/dishes/aquatic/蛏抱蛋/蛏抱蛋.md deleted file mode 100644 index 541ddc50..000000000 --- a/en/dishes/aquatic/蛏抱蛋/蛏抱蛋.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Razor Clams with Egg - -Razor Clams with Egg is a traditional home-style dish popular in the Fuzhou area of Fujian Province. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Razor Clams -* Eggs -* Cooking Oil -* Onion -* Cornstarch -* Light Soy Sauce -* Chicken Bouillon -* Cooking Wine - -## Quantities - -Per serving: - -* Razor Clams: 200 g -* Eggs: 2 -* Cooking Oil: 100 ml -* Onion: 0.25 -* Cornstarch: 20 g -* Light Soy Sauce: 5 ml -* Chicken Bouillon: 5 ml -* Cooking Wine: 5 ml - -## Instructions - -* Boil water, add the razor clams, and boil for 2 minutes. Remove them, shell them, and place them in a large bowl. -* Add onion, light soy sauce, cooking wine, chicken bouillon, and cornstarch to the bowl, then mix thoroughly. -* Crack 2 eggs into the bowl and continue to mix. -* Heat oil in a pan, pour in the razor clam mixture, and fry until one side is golden brown. Flip and continue frying. - -![Example Dish](./1.jpeg) -![Example Dish](./2.jpeg) -![Example Dish](./3.jpeg) - -## Additional Notes - -* Locals in Fuzhou often use water chestnuts (to cut the richness) and potatoes (to absorb oil). However, due to supply issues during the pandemic, pineapple was used instead. -* Min cuisine tends to be sweet. If you are not accustomed to sweet flavors, you can omit the white sugar. -* You can tap the fried meat chunks with a spoon; a hollow sound indicates they are fully cooked. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/aquatic/酱炖蟹.md b/en/dishes/aquatic/酱炖蟹.md deleted file mode 100644 index a72ebba1..000000000 --- a/en/dishes/aquatic/酱炖蟹.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Braised Crab in Soy Sauce - -Braised crab in soy sauce: A limited autumn flavor! The rich crab roe is coated with savory sauce, while the sweet crab meat absorbs the flavors perfectly. The thick sauce is excellent for mixing with rice. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Crabs (river crabs are preferred, swimming crabs are a secondary option) -- Doubanjiang (broad bean paste) -- Rock sugar (optional) -- Dark soy sauce -- Rapeseed oil (unrefined rapeseed oil, commonly known as "mao cai you" or "tu cai you"; peanut oil is an acceptable alternative) -- Ketchup -- Cooking wine -- Old ginger -- Green onions -- Eggs (optional) -- Ground pork (optional) - -## Quantities - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people. - -Per serving: - -- Crabs: 500 g (approximately 3-4 medium river 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 -- Old ginger: 10 g -- Green onions: 10 g -- Eggs: 1 (approximately 50 g) -- Ground pork: 50 g -- Water: 500 mL - -## Instructions - -- Scrub the crabs clean, then split them in half on a cutting board. -- Heat the rapeseed oil in a pan, add minced ginger and doubanjiang, and stir-fry until fragrant. Add the rock sugar and stir until dissolved, cooking until small bubbles appear. Remove from heat. -- Spread a layer of the sauce at the bottom of a steaming dish. Place the crab halves cut-side down, arranging them neatly on top of the sauce. -- Add green onion segments and ginger slices. It is recommended to crack an egg on top or spread ground pork at the bottom of the dish. -- Steam for 10-12 minutes. - -## Additional Notes - -- For a savory taste, use 50 g of doubanjiang. For a sweeter taste, reduce the amount of doubanjiang and add rock sugar and ketchup. -- Sprinkle with chopped green onions after plating for enhanced aroma and presentation. -- Reference: [Autumn Breeze Blows, This Delicious Dish from Pinghu Goes Well with Rice_Tide News](https://tidenews.com.cn/news.html?id=2925971) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.jpeg b/en/dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.jpeg deleted file mode 100644 index 0b59d66c..000000000 --- a/en/dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:721a6ad9b94524c16febebe147e923a10a8359700b270d48fd792fb78cb64c24 -size 50316 diff --git a/en/dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md b/en/dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md deleted file mode 100644 index 50e9ae71..000000000 --- a/en/dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md +++ /dev/null @@ -1,63 +0,0 @@ - -# How to Pan-Fry Spotted Snakehead - -![Pan-Fried Spotted Snakehead](./香煎翘嘴鱼.jpeg) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Spotted Snakehead (a carnivorous fish with delicate meat and excellent texture) -- Ginger -- Green onion -- Garlic -- Green bell pepper -- Cilantro -- Dark soy sauce -- White sugar -- Doubanjiang (fermented broad bean paste) -- Cooking wine -- Light soy sauce -- Salt - -## Measurements - -Note: This quantity is sufficient for 2-3 people. - -Per batch: - -- Spotted Snakehead: 2 jin (approx. 1 kg) is best -- Minced ginger: 20g -- Green onion: half stalk (50g) -- Garlic: 4 cloves -- Cilantro: to taste -- Dark soy sauce: 2ml (omit if you prefer a lighter flavor) -- White sugar: 10g -- Dried chili peppers: 4-6 (adjust according to your spice preference) -- Cooking wine: 100ml -- Light soy sauce: 4ml -- Salt: approx. 50g (for marinating the fish) -- Cooking oil: 100ml - -## Instructions - -- Prepare the fish by cutting along the back (ask the fishmonger to do this; do NOT gut the fish. It is crucial to cut along the back). Clean thoroughly. -- Rub the fish evenly with salt, pour in about 80ml of cooking wine and 20g of minced ginger. Place in the refrigerator's fresh compartment to marinate for 1-2 days. -- Remove the marinated fish and hang it up to air-dry until semi-dry (approx. 1-2 days, depending on temperature and sunlight). -- Before cooking, rinse the fish with clean water and drain well (to prevent oil splatter when water meets hot oil). -- Heat the wok over high heat, then quickly reduce to low heat. Add oil, ensuring the entire surface of the wok is coated. Slide the fish into the wok along the edge (start with the skin side down). -- Once the fish is in the pan (and after flipping), do not move it immediately to avoid breaking the skin. After frying for about 30 seconds, try shaking the wok gently. -- Fry the first side for about 1 minute, then flip and fry the other side for 1-2 minutes until both sides are golden brown. -- When both sides are fried, push the fish slightly to one side of the wok to create space. Add Doubanjiang and stir-fry until fragrant, then add ginger and garlic. -- Once the aromatics are fragrant, add cooking wine, light soy sauce, and dark soy sauce. Pour in hot water until the level is even with the fish or slightly lower. -- Increase heat to medium-high and simmer for 5-10 minutes. Then add chopped green bell pepper, white sugar, chicken essence, Shisanxiang (Chinese thirteen-spice powder), and aged vinegar. -- Reduce heat to low and cook for another 2-5 minutes. Add green onions and cilantro, then serve. - -## Additional Notes - -- Remember: The fish must be prepared by cutting along the back. When marinating, simply rub salt evenly on the surface. The marinating and drying times should be 1-2 days. -- Use low heat throughout the frying process. Do not move the fish immediately after placing it in the pan, as the skin may break. -- Pay attention to the doneness of the green bell pepper after adding it. The pepper inside is delicious. Add cilantro last. -- Pay attention to heat adjustments. The Doubanjiang and white sugar enhance freshness, while the aged vinegar adds aroma. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.jpeg b/en/dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.jpeg deleted file mode 100644 index fa6e9632..000000000 --- a/en/dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:97f47e86075c50d9211d9ed27dd12ba91a623e661da6e13e25e38b33856fddc2 -size 238094 diff --git a/en/dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md b/en/dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md deleted file mode 100644 index 6001c82d..000000000 --- a/en/dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Braised Carp with Napa Cabbage - -![Braised Carp with Napa Cabbage](./鲤鱼炖白菜.jpeg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Cooking oil -- Ginger -- Garlic -- Carp -- Napa cabbage hearts / Baby cabbage -- Salt -- Dark soy sauce -- Light soy sauce -- Cinnamon stick -- Star anise -- Pixian broad bean paste -- Dried chili peppers (omit if you don't like spicy food) - -## Measurements - -Note: Adjust seasonings based on the size of the fish. - -Per serving: - -- Cooking oil: 10ml -- Ginger: 3 slices -- Garlic: 3 cloves (cut into chunks) -- Carp: 0.6 kg (cleaned) -- Baby cabbage: 13 leaves (you can add more as it shrinks significantly during cooking) -- Salt: 5-8 grams -- Dark soy sauce: 3ml -- Light soy sauce: 6ml -- Cinnamon stick: 1 piece -- Star anise: 3 pieces -- Pixian broad bean paste: 20 grams -- Dried chili peppers: 4-6 pieces (adjust to taste) - -## Instructions - -- Clean the carp and make cuts on its body (several incisions help the flavors penetrate) -- Wash the baby cabbage and place it in a plate for later use -- Heat cooking oil in a pot. Add a pinch of "salt", "ginger", "garlic", "Pixian broad bean paste", "cinnamon stick", and "star anise", and stir-fry until fragrant -- Place the fish in the pot and pan-fry (for 3 minutes, flip every 30 seconds) -- Add "water" (the water level should be nearly even with the fish, slightly less is fine). Add "light soy sauce", "dark soy sauce", and "baby cabbage" -- Simmer on high heat for 15-20 minutes. When the sauce is almost dry, add "salt" and serve - -## Additional Notes - -- You can also add some vermicelli noodles. Soak the noodles in cold or warm water until soft, then add them together with the baby cabbage. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.jpg b/en/dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.jpg deleted file mode 100644 index a4cfa972..000000000 --- a/en/dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ece70cc98f12c33dd9e66fb0ffedd1e7b94ff9dccc3501addd027174ed2a885d -size 455162 diff --git a/en/dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md b/en/dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md deleted file mode 100644 index f55209f6..000000000 --- a/en/dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md +++ /dev/null @@ -1,65 +0,0 @@ - -# Recipe for Braised Bream with Tofu - -![Braised Bream with Tofu](./鳊鱼炖豆腐.jpg) - -Estimated Cooking Difficulty: ★★★ - -## Ingredients and Tools Required - -- Bream (ask the vendor to clean and prepare it for you) -- Firm tofu -- Ginger -- Green onion -- Garlic -- Dark soy sauce -- Cinnamon stick (optional) -- Rock sugar -- Dried chili peppers (omit if you don't like spicy food) -- Cooking wine -- Light soy sauce -- Salt -- Star anise (optional) -- Bay leaves (optional) -- Hot water - -## Quantities - -Note: This recipe serves approximately 2-3 people. - -Per batch: - -- Bream: 550 g -- Firm tofu: 400 g -- Ginger: 5 slices -- Green onion: Half a stalk (50 g) -- Garlic: 4 cloves -- Dark soy sauce: 2 ml (omit if you prefer a lighter flavor) -- Cinnamon stick: 1 piece -- Rock sugar: 5 pieces -- Dried chili peppers: 4-6 pieces (adjust according to your taste preference) -- Cooking wine: 5 ml -- Light soy sauce: 4 ml -- Salt: 5-8 g (adjust according to your taste preference) -- Star anise: 1 piece -- Bay leaves: 1-3 leaves -- Cooking oil: 10 ml -- Hot water: 400 g - -## Instructions - -- Score the bream, then marinate with ginger slices and cooking wine for 5-10 minutes. -- Cut the firm tofu into cubes and set aside in water. -- Heat the oil in a pan. Add a pinch of salt to the pan to prevent the fish from sticking. Pat the marinated fish dry with kitchen paper, then place it in the pan. Pan-fry both sides until golden. -- Once both sides are fried, push the fish to one side of the pan to create space. Add the green onion, ginger, garlic, dried chili peppers, bay leaves, and star anise, and stir-fry until fragrant. -- After the aromatics release their scent, add the cooking wine, light soy sauce, dark soy sauce, rock sugar, and cinnamon stick. Pour in the hot water; the water level should be level with or slightly below the fish. -- Bring to a boil over high heat, then add the firm tofu. Place the tofu against the side of the pot, add the salt, and reduce the heat to low. -- Simmer on low heat for 10-15 minutes, then increase the heat to reduce the sauce. Serve immediately. - -## Additional Tips - -- Pan-fry each side of the fish for 2-4 minutes. -- Maintain medium-low heat throughout the frying process. -- For enhanced flavor, sprinkle some chopped garlic over the dish just before serving. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/aquatic/黄油煎虾/黄油煎虾.jpg b/en/dishes/aquatic/黄油煎虾/黄油煎虾.jpg deleted file mode 100644 index fff05a43..000000000 --- a/en/dishes/aquatic/黄油煎虾/黄油煎虾.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3215cc4bd2a584da624aea7661b2ef98fe9fddb535027d2437309be9d2841c75 -size 811157 diff --git a/en/dishes/aquatic/黄油煎虾/黄油煎虾.md b/en/dishes/aquatic/黄油煎虾/黄油煎虾.md deleted file mode 100644 index eff0d3af..000000000 --- a/en/dishes/aquatic/黄油煎虾/黄油煎虾.md +++ /dev/null @@ -1,46 +0,0 @@ -# Butter-Fried Shrimp Recipe - -![Finished Dish](./黄油煎虾.jpg) - -Butter-fried shrimp is a relatively simple dish with excellent flavor. The main time investment lies in preparing the live shrimp, with a total cooking time of under an hour, making it suitable for beginners. - -Estimated Cooking Difficulty: ★★★ - -## Required Ingredients and Tools - -- Fresh shrimp (Highly recommended: firm-fleshed Kuruma prawns; regular white shrimp also works) -- Butter (Anchor brand recommended; use one small 7g stick per batch) -- Black peppercorns (Use a grinder bottle) -- Light soy sauce -- Salt -- White sugar -- Rice wine - -## Measurements - -Per serving: - -- Fresh shrimp: 300g -- Butter: 7g -- Black peppercorns: approx. 15ml -- Cooking oil: 45ml -- Light soy sauce: 10ml -- Rice wine: 5ml -- White sugar: 10ml -- Salt: 2.5ml - -## Instructions - -- Remove the heads from the fresh shrimp and pull out the intestinal vein (if this step is difficult, the vein can be removed later when butterflying the back). Use scissors or a knife blade to butterfly the shrimp back, then drain and set aside. -- Prepare the sauce: In a small bowl, mix the specified amounts of light soy sauce, rice wine, white sugar, and salt until combined. Set aside. -- Heat a wok or pan over medium-high heat. Add the cooking oil and wait 10 seconds for the oil temperature to rise. -- Add all the shrimp to the pan. Grind black pepper directly over the shrimp while stirring to distribute evenly. -- Once the shrimp change color, add the butter. After the butter has completely melted, pour in the prepared sauce and continue stir-frying. -- Stir-fry on high heat for 15 seconds to reduce the sauce, then plate. - -## Additional Notes - -- Butterflying the shrimp allows for better flavor absorption. However, be extremely careful when handling the knife during preparation; beginners are prone to injury. -- [Feng Xiaochu's Recipes](https://www.bilibili.com/video/BV1g541177cd) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/吐司果酱.md b/en/dishes/breakfast/吐司果酱.md deleted file mode 100644 index 89d22d5b..000000000 --- a/en/dishes/breakfast/吐司果酱.md +++ /dev/null @@ -1,32 +0,0 @@ -# How to Make Toast with Jam - -A quick, nutritious breakfast that keeps you full—ready in just 2 minutes. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Fresh bread slices -- Jam -- Bread toaster - -## Quantities - -- 2 slices of bread -- Enough jam to cover one side of a bread slice - -## Instructions - -- Place the bread slices into the toaster. -- Set the desired setting; the toaster will automatically pop up when done. -- After two minutes, the toasted bread will pop up, ready to eat. -- Take one slice of toast, spread jam evenly on one side, and top with the second slice. -- Wrap in a napkin for easy on-the-go eating, or eat it before heading out. - -This quick 2-minute recipe is simple to prepare and delicious—perfect for programmers. It takes little time, produces no extra waste, and requires no dishwashing. - -## Additional Notes - -Toasters typically cost less than $100. You can buy bread at the supermarket downstairs or order it via Meituan Grocery for home delivery. A standard pack of eight slices costs around $10 and has a short shelf life, ensuring freshness and hygiene. - -If you encounter any issues or have suggestions for improving this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/太阳蛋.md b/en/dishes/breakfast/太阳蛋.md deleted file mode 100644 index f0e76e60..000000000 --- a/en/dishes/breakfast/太阳蛋.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make a Sunny-Side-Up Egg - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Eggs -- Salt -- Oil -- Microwave with adjustable power settings or microwave with fixed power settings (see Additional Content for definitions and identification methods) -- Chopsticks or toothpicks - -## Calculations - -- Use 1 egg. -- Use 1 g of salt per egg. -- Use 5 mL of oil per egg. - -Using the above parameters, calculate the ratio of raw materials to be used. - -## Instructions - -### Microwave with Adjustable Power Settings - -- Prepare a small bowl. Pour in the calculated amount of oil, add salt, and stir to mix. Tilt the bowl to coat the inner surface with oil. -- Crack an egg into the bowl. -- Pierce the surface of the yolk. Use 5 punctures with a toothpick or 1 puncture with chopsticks. -- Place in the microwave and cook on medium power for 3 minutes. - -### Microwave with Fixed Power Settings - -- Prepare a small bowl. Pour in the calculated amount of oil, add salt, and stir to mix. Tilt the bowl to coat the inner surface with oil. -- Crack an egg into the bowl. -- Pierce the surface of the yolk. Use 5 punctures with a toothpick or 1 puncture with chopsticks. -- Place in the microwave and cook for 1 minute. -- while (the egg is not fully set and solidified in large areas) microwave for 30 seconds; - -## Additional Content - -while (the doneness of the egg does not match personal preference) microwave for 1 minute; - -- Microwave with Fixed Power Settings: - - Definition: A microwave where power level cannot be adjusted, only the duration. - - Identification: If the control panel lacks labels for low, medium, or high power, it is a microwave with fixed power settings. -- Microwave with Adjustable Power Settings: - - Definition: A microwave where both power level and duration can be controlled. - - Identification: If the control panel has labels for low, medium, or high power, it is a microwave with adjustable power settings. - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/完美水煮蛋.md b/en/dishes/breakfast/完美水煮蛋.md deleted file mode 100644 index 81480090..000000000 --- a/en/dishes/breakfast/完美水煮蛋.md +++ /dev/null @@ -1,45 +0,0 @@ -# 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) - -The circulatory boiling method developed by scientists achieves a dense yolk, uniformly set white, and maximum nutrient retention simultaneously. It requires precise control of temperature and time, making it challenging. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Fresh eggs (AA grade recommended) -- Pot of boiling water at 100°C (diameter ≥ 15cm) -- Pot of warm water at 30°C (diameter ≥ 15cm) -- Timer -- Slotted spoon - -## Measurements - -Per serving: - -- 1 egg (approx. 60g) -- 1500ml of boiling water at 100°C -- 1500ml of warm water at 30°C - -## Instructions - -- Prepare two pots of water: Pot A maintains boiling water at 100°C, and Pot B maintains warm water at 30°C. -- Use the slotted spoon to place the egg into Pot A and start the timer. -- Precisely transfer the egg to the other pot of water **every 2 minutes**. -- Repeat the transfer process a total of 16 times (total duration 32 minutes). -- After the final transfer, let the egg rest in Pot B for 30 seconds. -- Immediately place it in ice water (0°C) to stop the cooking process (maintain for 30 seconds). -- When peeling, start from the blunt end (air cell) and peel the membrane along the longitudinal axis. - -## Additional Information - -- Key Parameters: - - Yolk center temperature: 67±1°C - - White layering temperatures: - - Outer layer: 100°C→87°C - - Middle layer: 87°C→55°C - - Inner layer: 55°C→30°C -- Nutritional Advantage: Polyphenol content is 23% higher than traditional boiling methods. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/微波炉荷包蛋.md b/en/dishes/breakfast/微波炉荷包蛋.md deleted file mode 100644 index 9468b2c6..000000000 --- a/en/dishes/breakfast/微波炉荷包蛋.md +++ /dev/null @@ -1,37 +0,0 @@ -# How to Make Microwave Poached Eggs - -Microwave poached eggs are a simple, protein-rich dish. Ready in just 120 seconds in the microwave, they’re perfect for a quick breakfast on the go. - -Estimated Cooking Difficulty: ★ - -## Ingredients and Tools - -- Eggs -- Sesame oil -- Salt - -## Preparation - -Before each batch, decide how many servings you want to make. One serving is just enough for one person’s breakfast. - -Per serving: - -- 2 eggs -- 35ml water (room temperature) -- 3ml sesame oil -- 0.8g salt - -## Instructions - -- Crack the eggs into a small bowl. Use chopsticks to poke two holes in each yolk to prevent splattering during heating. -- Pour room-temperature water into the bowl. -- Add the salt. -- Finally, drizzle in the sesame oil. -- Place the bowl in the microwave and cook on high for 80 seconds. -- Once the timer ends, use a cloth to carefully remove the bowl and serve. - -## Tips - -- To further prevent egg splatter, cover the bowl with a microwave-safe lid before heating. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/微波炉蒸蛋.md b/en/dishes/breakfast/微波炉蒸蛋.md deleted file mode 100644 index c6f06df1..000000000 --- a/en/dishes/breakfast/微波炉蒸蛋.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make Steamed Eggs in a Microwave - -A high-protein breakfast that is tender, smooth, and ready in minutes, made entirely in the microwave. Takes about 10 minutes and serves 1-2 people. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Eggs -- Warm water or broth -- Salt -- Light soy sauce (optional) -- Sesame oil -- Microwave-safe bowl -- Plastic wrap or microwave-safe lid - -## Measurements - -- 2 eggs (approx. 100g of beaten egg) -- 100-120ml warm water or broth (1.0-1.2 times the volume of the egg) -- 1g salt -- 2ml light soy sauce (optional) -- A few drops of sesame oil (for garnish) - -Using the above conditions, calculate the ratio of raw materials to be used. - -## Instructions - -- Beat the eggs, then add the warm water/broth, salt, and soy sauce. Gently stir to combine, trying to avoid creating bubbles. -- Strain the egg mixture into a microwave-safe bowl. If there are any bubbles on the surface, pop them gently with a toothpick. -- Cover with plastic wrap and poke 8-10 small holes, or use a microwave-safe lid (leaving a small gap). -- Microwave according to your power level: - - 700W: 1 minute 30 seconds → Check and heat for another 20-30 seconds if needed until the surface just sets. - - 600W: Approximately 1 minute 40 seconds to 2 minutes 10 seconds. - - 800W: Approximately 1 minute 10 seconds to 1 minute 40 seconds. -- After heating, let it rest for 1 minute to allow residual heat to fully cook the center. -- Drizzle with sesame oil and sprinkle with chopped green onions before serving. - -> Different power levels and containers will affect cooking time. It is recommended to heat in short intervals during your first attempt to find the optimal time for your specific device. - -## Additional Tips - -- The water temperature should be 40–50℃; do not use water that is too hot. -- For the best texture, keep the egg-to-liquid ratio between 1:1 and 1:1.2. -- Covering with plastic wrap and poking holes prevents the surface from bursting or developing a honeycomb texture. -- Straining significantly improves the smoothness of the final dish. -- If the surface bubbles or releases water, it has been overcooked; simply reduce the heating time next time. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/微波炉蛋糕.md b/en/dishes/breakfast/微波炉蛋糕.md deleted file mode 100644 index 6adab817..000000000 --- a/en/dishes/breakfast/微波炉蛋糕.md +++ /dev/null @@ -1,59 +0,0 @@ -# Microwave Cake Recipe - -A microwave "ding" cake is ready in about 2 minutes! Beginners should allow an estimated 20 minutes. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Microwave -- Microwave-safe container -- Butter -- Flour -- Baking powder (omit if you prefer a biscuit-like texture) -- Eggs - -## Measurements - -- Eggs🥚 1 -- Flour🍚 15g -- Baking powder🍚 2.5g -- White (or brown) sugar🍬 10g -- Salt🧂 1g - -(Optional Flavor Add-ins) - -- Coffee powder☕ -- Chocolate🍫 -- Oats🍿 -- Milk🥛 -- Nuts🥜 -- Cookie crumbs🍪 -- Banana🍌 -- Non-dark cuisine🍆 - -## Instructions - -- Add the following ingredients, ensuring the mixture does not exceed 3/4 of the container's capacity: - - Scoop a piece of butter roughly the size of half an egg into the container and microwave on **high for 15 seconds** until melted. - - Melt or mash the **chocolate/banana** into **chunks/puree**. - - Crack in one egg and whisk to combine. - - Add 15g of white (or brown) sugar (add more if you prefer it sweeter) (See Note 4). - - Add 1g of salt (**adjust if your subsequent flavor ingredients already contain salt**). - - Add 2.5g of baking powder. - - Add 15g of flour (the type/grade of flour doesn't matter much). - - **Add any flavor ingredients you like!** (Note: dry ingredients like nuts and cookies should not be added at this stage). - - Stir until the batter reaches a thick yogurt consistency with no visible dry flour. - - Top with optional dry ingredients (excluding instant powders). -- Give yourself a pat on the back 🥰 -- Microwave on **high for 1 minute** (until the cake becomes fluffy). -- Carefully remove the cup (**it's hot!**) and share your creation on social media before enjoying. - -## Additional Notes - -- You can repeat the steps before giving yourself a pat on the back to make a larger cake. -- Baking powder is used to make the cake fluffy. Most varieties are aluminum-free and cost just a few dollars per pack; keep some on hand. -- During the step **Add any flavor ingredients you like!**, if you add **liquids** (such as milk), ensure you can still stir the mixture into a **thick yogurt consistency**. Add liquids in small amounts multiple times to prevent the final product from becoming too wet and dense. -- **Do not fill the container beyond 3/4!!** - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/意式香肠北非蛋.md b/en/dishes/breakfast/意式香肠北非蛋.md deleted file mode 100644 index 3a5edfe3..000000000 --- a/en/dishes/breakfast/意式香肠北非蛋.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Shakshuka with Italian Sausage - -Shakshuka with Italian sausage is a classic dish brimming with Mediterranean flair. Eggs are poached in a rich tomato and meat sauce, served alongside crispy toasted bread, offering a nutritious and deeply satisfying meal. Preparation takes about 10 minutes, with cooking time of 15–20 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Italian pork sausage (casings removed), Chorizo, or cubed luncheon meat -- Barilla Napoletana Sauce -- Eggs -- Bell peppers (green or red) -- Onion -- Olive oil -- Parmesan cheese (optional) -- Fresh parsley (optional) -- Crushed red pepper flakes (optional) -- Bread (Sourdough, Ciabatta, or thick-sliced toast recommended) -- Wide skillet with a lid - -## Calculations - -Determine how many servings you wish to prepare before starting. One serving is sufficient for two people. - -Per serving: - -- Meat (sausage/luncheon meat): 100g – 150g -- Barilla Napoletana Sauce: 1 can (400g, providing basic tomato, onion, and herb flavors) -- Eggs: 3 – 4 -- Bell pepper: Half (julienned) -- Onion: Half (diced) -- Olive oil: 10ml – 15ml (for sautéing) - -## Instructions - -- Remove the casings from the Italian pork sausage and set aside; dice the onion and julienne the bell pepper. -- Pour 10ml – 15ml of olive oil into the wide skillet and heat over medium heat. -- Add the prepared sausage or luncheon meat, sautéing until the edges are golden and crispy. (If using raw sausage, use a spoon to break it apart and cook until no longer pink.) -- Add the diced onion and julienned bell pepper to the skillet with the meat. Sauté for 4 – 5 minutes until the vegetables are softened and the onion is translucent. -- Pour in the Barilla Napoletana Sauce and stir to combine. Reduce heat to medium-low and let it simmer gently for 2 – 3 minutes. (If the sauce appears too thick, add 15ml of water.) -- Use the back of a spoon to create 3 – 4 small wells or "pits" in the sauce. -- Carefully crack an egg into each well. -- Cover the skillet and let the steam cook the egg whites. Wait 3 – 5 minutes. **Note: Check frequently.** Stop when the whites are opaque and set, but the yolks are still slightly jiggly when the pan is gently shaken (runny center). -- Turn off the heat. Sprinkle with grated Parmesan cheese, fresh parsley, or crushed red pepper flakes according to your preference. -- Serve the skillet directly at the table, accompanied by crusty bread for dipping into the yolk and sauce. - -## Additional Content - -- **Meat Selection Recommendations:** - - **Italian Sausage**: Best for authentic flavor (look for sausages with fennel seeds in the ingredients). - - **Spam**: Provides a savory, nostalgic taste and can be fried to a slightly crispy finish. - - **Chorizo**: Ideal if you prefer a smoky, spicy flavor and want to stain the base oil with an appetizing red hue. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/手抓饼.md b/en/dishes/breakfast/手抓饼.md deleted file mode 100644 index 3424a2b2..000000000 --- a/en/dishes/breakfast/手抓饼.md +++ /dev/null @@ -1,59 +0,0 @@ -# How to Make Scallion Pancakes - -Estimated Cooking Difficulty: ★★ - ---- - -## Essential Ingredients and Tools - -- All-purpose flour -- Boiling water -- Cold water -- Cooking oil -- Salt -- Egg -- Lettuce -- Ham -- Cheese slices - ---- - -## Quantities - -Determine how many servings you plan to make before each preparation. One serving is sufficient for 1–2 people. - -Total quantities (per serving): - -- Flour: 200 g -- Boiling water: 100 ml -- Cold water: 50 ml -- Cooking oil: 15 ml -- Salt: 3 g -- Egg: 1 -- Lettuce: 30 g -- Ham: 30 g -- Cheese slice: 1 - ---- - -## Instructions - -1. Place the flour in a bowl, add boiling water and stir until it forms shaggy clumps. Then add cold water and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes. -2. Divide the dough into portions of approximately 100 g each. Roll each into a ball and flatten into a thin sheet. -3. Spread cooking oil evenly over the surface, sprinkle with salt, and roll up into a spiral (snail shape). Let rest for 10 minutes. -4. Roll the dough out again into a thin pancake with uniform thickness. -5. Heat oil in a pan over low heat. Cook until both sides are golden brown and bubbly. -6. Layer the cooked pancake with fried egg, lettuce, ham, cheese slices, and other toppings as desired. Roll up and serve. - ---- - -## Additional Tips - -- Using a mixture of boiling and cold water helps improve the dough's flexibility. -- The dough should rest for at least 20 minutes; otherwise, it may be difficult to roll thin. -- Adjust toppings according to personal preference. It is recommended to keep the total weight of toppings under 100 g. -- Uncooked pancakes can be refrigerated for up to 24 hours. Bring them to room temperature and roll flat before use. - ---- - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/桂圆红枣粥.md b/en/dishes/breakfast/桂圆红枣粥.md deleted file mode 100644 index 2798966c..000000000 --- a/en/dishes/breakfast/桂圆红枣粥.md +++ /dev/null @@ -1,33 +0,0 @@ -# How to Make Longan and Red Date Porridge - -Longan and red date porridge is sweet in taste. It nourishes the blood, calms the mind, enhances brain function, and strengthens the heart and spleen. Preparation time is approximately 70 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Glutinous rice (or regular rice) -- Red dates -- Longan - -## Measurements - -Per serving: - -- Glutinous rice: 100g -- Red dates: 15 pieces -- Longan: 15 pieces - -## Instructions - -- Peel the longan flesh, rinse it twice with clean water, and soak it in a bowl for 10 minutes. -- Rinse the red dates twice with clean water and soak them in a bowl for 10 minutes. -- Place the glutinous rice in an electric rice cooker. Rinse the rice twice with clean water, then add 2000ml of water. -- Add the soaked longan and red dates to the rice cooker. -- Set the rice cooker to the "cook rice" mode. After 1 hour, the porridge will be ready. - -## Additional Notes - -Adjust the amount of water according to your preference for the porridge's consistency. The resulting porridge is naturally sweet; you can control the sweetness by varying the number of longans used. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/水煮玉米.md b/en/dishes/breakfast/水煮玉米.md deleted file mode 100644 index d1a76d53..000000000 --- a/en/dishes/breakfast/水煮玉米.md +++ /dev/null @@ -1,31 +0,0 @@ -# How to Boil Corn - -It takes about 15 minutes to prepare. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Fresh corn -- A pot large enough to hold the corn -- Water -- Salt -- Sugar (optional) - -## Measurements - -- One ear of corn with husk -- Water covering the corn by about half an inch -- When boiling, add light salted water: approximately 2 grams of salt per 50ml of water -- Add sugar to taste (optional) - -## Instructions - -- Peel the outer husk from the fresh corn, leaving some inner husk on the cob before placing it in the pot -- Add water to cover the corn by about half an inch, along with salt and sugar -- Once the water boils, reduce to low heat, cover, and simmer for 15–20 minutes. It’s fine to cook the corn a bit longer. -- Drain the water after cooking, let it cool, and then serve. - -## Additional Notes - -If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/温泉蛋/温泉蛋.md b/en/dishes/breakfast/温泉蛋/温泉蛋.md deleted file mode 100644 index 53ebdd58..000000000 --- a/en/dishes/breakfast/温泉蛋/温泉蛋.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Onsen Tamago - -A traditional Japanese snack that can be used as a side dish. Note the distinction from soft-boiled eggs: in soft-boiled eggs, the white is cooked while the yolk remains runny; in onsen tamago, the white is runny while the yolk is cooked. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -### Main Ingredients - -- Eggs - -### Essential Tools - -- Kitchen thermometer (preferably one with a clip) -- Cup (no specific requirements; any cup will do) - -### Secondary Ingredients - -Optional ingredients for garnish - -- Kelp soy sauce (a low-salt Japanese soy sauce used for seasoning the onsen tamago) -- Scallions - -## Quantities - -- Use 1 egg, adjusting the quantity based on your appetite and the size of your pot. - -## Instructions - -### Boiling the Eggs - -- Fill a pot with tap water, ensuring the water level is about 3 cm above the eggs. Insert a thermometer into the water. -- Turn on the heat or the induction cooktop. Gradually adjust the power or flame size to maintain the water temperature at **70 degrees Celsius**. -- Place the eggs in the pot. Do not stack the eggs on top of each other; they should all rest at the bottom with enough space to move around. -- Maintain this temperature for **25 minutes**. -- Prepare a bowl of ice water. -- Remove the eggs and immediately place them in the ice water, **waiting for 3 minutes**. -- Crack the eggs into a small bowl to complete the preparation. - -## Additional Content - -### Flowchart - -``` mermaid -graph TD - A[锅中加水，插入温度计] --> B[控制水温到70℃] - B --> C[放入鸡蛋，保持水温为70℃ 25分钟] - B --> D[准备冰水] - C --> E - D --> E[鸡蛋捞出放入冰水，等待3分钟] - E --> F[鸡蛋打入小碗] -``` - -### Notes - -- If using a mechanical thermometer (which does not require power), the probe must be submerged in the water by at least 6 cm. If using an electronic thermometer, there are no special requirements. -- A slightly thicker pot is recommended for better temperature control. -- Although holding at 70°C for 25 minutes is sufficient to kill Salmonella, it is still advisable to consume fewer raw eggs or purchase pasteurized eggs specifically labeled as safe for raw consumption. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/溏心蛋.md b/en/dishes/breakfast/溏心蛋.md deleted file mode 100644 index 6b210c0d..000000000 --- a/en/dishes/breakfast/溏心蛋.md +++ /dev/null @@ -1,35 +0,0 @@ -# How to Make Soft-Boiled Eggs - -Fitness enthusiasts can get about 6 grams of protein per egg. The preparation takes approximately 15 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Required Ingredients and Tools - -- Eggs -- Electric cooker -- Water -- Stopwatch (optional) - -## Quantities - -- 1 or more eggs (as many as your electric cooker can hold) -- Cold water covering the eggs by about 2 cm - -## Instructions - -- Place the eggs in the electric cooker. Do not stack the eggs; they should all sit at the bottom with some space to move around. -- Pour in cold water until it covers the eggs by about 2 cm. -- Leave the lid open and heat on maximum power until the water reaches 85–95°C (slightly simmering, not fully boiling). -- Turn off the heat, cover the lid, and let the eggs sit. - - For a runny yolk center, let sit for 6 minutes. - - For a fully set, crumbly yolk, let sit for 10 minutes. -- Drain the water and rinse the eggs under cold water for about 1 minute to cool them down, then peel and serve. - -## Additional Notes - -If you prefer your eggs more well-done, you can add more water according to your taste. - -**Warning** Soft-boiled eggs carry a risk of Salmonella infection. It is not recommended to let them sit for less than 5 minutes. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/煎饺.md b/en/dishes/breakfast/煎饺.md deleted file mode 100644 index ef526a16..000000000 --- a/en/dishes/breakfast/煎饺.md +++ /dev/null @@ -1,34 +0,0 @@ - -# How to Make Pan-Fried Dumplings - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Dumplings (frozen) -- Sesame seeds, chopped green onions (cut into segments), or other garnishes - -## Quantities - -Per serving: - -- 1 pack of dumplings (choose based on your appetite, approximately 10–15 dumplings) - -## Instructions - -- Take out a frying pan (non-stick is best) -- Add 10–15 ml of cooking oil -- Turn on the heat and place the dumplings in the pan (spread them out evenly; avoid stacking) -- Immediately add water until it reaches half the height of the dumplings -- Cover with a lid (keep the stove on high heat) -- Wait for 8–10 minutes -- When only about 2mm of water remains, reduce the heat to medium and start frying -- Once the water has completely evaporated, shake the pan to ensure even cooking -- Sprinkle with black sesame seeds and green onions, then cover for an additional 10 seconds -- After 1–2 minutes, remove one dumpling to check the bottom; if it has a golden-brown crispy crust, remove them from the pan immediately - -## Additional Notes - -- Always monitor the pan while cooking. Do not get distracted by your phone. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/燕麦鸡蛋饼.md b/en/dishes/breakfast/燕麦鸡蛋饼.md deleted file mode 100644 index 1fe029c4..000000000 --- a/en/dishes/breakfast/燕麦鸡蛋饼.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Oatmeal Egg Pancakes - -Oatmeal egg pancakes are a highly nutritious, easy-to-make, and quick breakfast option. They are especially suitable for fitness enthusiasts who are office workers. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Eggs -- Oats -- Milk: 50-100g, enough to mix the oats until thick and sticky. -- Optional: Add 50g of vegetables, such as spinach, according to your taste. - -## Quantities - -- 2 eggs (or choose 2 egg whites and 1 egg yolk). -- 50g of plain rolled oats (approximately equivalent to the volume of one egg). -- 1 carton of milk, approximately 250ml. -- A handful of chopped leafy vegetables. - -## Instructions - -- Mix the milk with the dry oats and stir until thick and sticky. -- Beat the eggs until the color is uniform. -- Pour the beaten eggs into the oatmeal-milk mixture and continue stirring until thick and uniform. -- Add a layer of butter to a non-stick pan and spread it evenly. -- Pour in the mixed ingredients and spread them out into a pancake shape. -- Cook over low heat for 2-3 minutes. If you want to add vegetables, you can add the chopped greens during this time. -- Flip the pancake and cook for another 2 minutes. -- Remove from the pan and serve with the remaining milk as your breakfast. - -## Additional Tips - -- If you prefer a savory taste, add seasonings like salt and pepper while beating the eggs. -- Use low heat when frying the pancakes to prevent the oats from burning. - -### Nutritional Information - -The estimated nutritional value (macronutrients) for one serving of this breakfast is as follows, for the reference of fitness enthusiasts*. - -- Carbohydrates: 39g -- Protein: 30g -- Fat: 19g -- Total Calories: 450kcal - -*: Calculated based on a standard 250ml serving of milk. - -If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/牛奶燕麦.md b/en/dishes/breakfast/牛奶燕麦.md deleted file mode 100644 index 2c3dafe8..000000000 --- a/en/dishes/breakfast/牛奶燕麦.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Milk Oatmeal - -High in protein, rich in coarse grain fiber, a quick and nutritious breakfast for busy people with a feeling of fullness, ready in 3 minutes - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Milk (Pasteurized milk tastes better) -- Oats -- Eggs - -## Measurements - -- 🥛 Milk 280ml per serving -- 🍳 Egg 1 per serving -- 🍚 Oats 40g per serving - -Using the above conditions, calculate the ratio of raw materials to be used. - -## Instructions - -### Standard Oatmeal Cooking Method - -- Pour the milk into a breakfast cup (cold is fine) -- Prepare 200ml of water. If using drinking water, add it directly to the oats; otherwise, boil it first before adding the oats -- After the water boils, cook the oats for 2 minutes -- Remove the cooked oats and pour them into the milk (try not to pour the oat-cooking water into the milk, as it affects the texture) - -### Quick Oatmeal Cooking Method - -- Replace regular oats with quick-cooking oats -- Pour the milk into a container with the quick-cooking oats and stir -- Place the mixture in the microwave -- Microwave on medium power for 4 minutes - -### Fried Egg Cooking Method - -- Heat a pan, add a thin layer of oil. Once the oil is hot, fry the eggs, cooking each side for 20 seconds. Consider adding base seasoning (3g of pepper salt, optional) -- Turn off the heat and plate the dish - -Basic cooking takes about 3 minutes. The finished dish is at room temperature and easy to eat, usually consumed within 2 minutes. - -> 🥑 Pairs well with fruits, vegetables, and soda crackers - -## Additional Notes - -- Since microwave power varies, the exact microwave power setting cannot be specified precisely -- It is not recommended to fill the container more than 50% full with the mixture, as the contents are likely to overflow during heating -- It is not recommended to use glass cups for cooking, for the same reason as above - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/空气炸锅面包片.md b/en/dishes/breakfast/空气炸锅面包片.md deleted file mode 100644 index 683d0526..000000000 --- a/en/dishes/breakfast/空气炸锅面包片.md +++ /dev/null @@ -1,35 +0,0 @@ -# How to Make Toast in an Air Fryer - -Healthy and filling, perfect for programmers on a fat-loss diet. - -Estimated Cooking Difficulty: ★ - -## Required Ingredients and Tools - -- Bread slices -- Air fryer - -## Preparation - -Per serving: - -- Bread slices (2 slices) - -## Instructions - -- Take out two slices of bread (whole wheat bread is recommended) -- Place the bread slices **vertically** into the air fryer -- Bake at 200°C for 5 minutes -- Remove and serve - -## Additional Information - -Nutrition Facts (data based on whole wheat bread slices) - -- Calories: 254 kcal -- Protein: 12.3 g -- Fat: 3.5 g -- Carbohydrates: 43.1 g -- Dietary Fiber: 6.0 g - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/美式炒蛋.md b/en/dishes/breakfast/美式炒蛋.md deleted file mode 100644 index 3e60d099..000000000 --- a/en/dishes/breakfast/美式炒蛋.md +++ /dev/null @@ -1,37 +0,0 @@ - -# How to Make American-Style Scrambled Eggs - -American-style scrambled eggs have a soft and tender texture. Unlike regular scrambled eggs, a small amount of milk is added to create finer, more uniform curds, while also boosting nutritional value. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Eggs -- Whole milk or cream -- Butter -- Salt - -## Measurements - -Per serving: - -- 3 eggs -- 10g whole milk or cream -- 5g butter -- 1g salt - -## Instructions - -- Crack the eggs into a large bowl, add salt, and whisk until frothy. Let it rest for 15 minutes. -- Cut the butter into small pieces and add them to a pan. Pour in the egg mixture and cook over low heat, stirring constantly. -- Once the butter melts, quickly stir the eggs to break them into fine curds. Turn off the heat before the eggs are fully set. -- Stir in the milk for 15 seconds until the eggs are moist and creamy, then serve. - -## Additional Tips - -- For a richer dish, add sautéed diced tomatoes, onions, bacon, or small cubes of cheese at the end. (Use ingredients that won't release excess moisture.) -- Use a frying pan (preferably non-stick). -- Since many people cook for one or two servings, a smaller pan may make it easier to stir evenly. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/苏格兰蛋/egg1.png b/en/dishes/breakfast/苏格兰蛋/egg1.png deleted file mode 100644 index 6f678437..000000000 --- a/en/dishes/breakfast/苏格兰蛋/egg1.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:a27348092913ddefff869702dfb52baf8884ff03d0b03ff45630b2b69fb174d1 -size 243472 diff --git a/en/dishes/breakfast/苏格兰蛋/egg2.png b/en/dishes/breakfast/苏格兰蛋/egg2.png deleted file mode 100644 index b04db5d7..000000000 --- a/en/dishes/breakfast/苏格兰蛋/egg2.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:471a5f232b22f958bca6e863c66f4ba400abf1fc9e3adb7f9b197df11c406a74 -size 755549 diff --git a/en/dishes/breakfast/苏格兰蛋/egg3.png b/en/dishes/breakfast/苏格兰蛋/egg3.png deleted file mode 100644 index 6ec34d6e..000000000 --- a/en/dishes/breakfast/苏格兰蛋/egg3.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:335516ab7b455cbe5571cde6e164f7a2fce4673195b19515ecc2c73a2e09ea47 -size 859558 diff --git a/en/dishes/breakfast/苏格兰蛋/苏格兰蛋.md b/en/dishes/breakfast/苏格兰蛋/苏格兰蛋.md deleted file mode 100644 index ae68cbf2..000000000 --- a/en/dishes/breakfast/苏格兰蛋/苏格兰蛋.md +++ /dev/null @@ -1,55 +0,0 @@ - - - - -# How to Make Scotch Eggs - - - - - -![Simple Scotch Eggs](./egg1.png) - -Scotch eggs are made by wrapping fresh minced meat around an egg and frying it until golden brown. This traditional version is quite labor-intensive, so we provide a simplified version here. For the complex version, please search online. - -The simplified Scotch egg is made by wrapping a soft-boiled egg with cheese and bacon in a flaky pastry sheet, then frying it until golden brown. It takes approximately 20-30 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Ingredients and Tools - -- Eggs -- Flaky pastry sheets -- Cheese -- Bacon -- Air fryer or deep fryer - -## Quantities - -> For one serving - -- Eggs: 50g (approximately 1 egg) -- Flaky pastry: 1-2 sheets (depending on egg size) -- Cheese slices: 1-2 slices -- Bacon slices: 1-2 slices - -## Instructions - -- Place eggs in a pot of cold water. Bring to a boil and cook for 3 minutes, then remove. -- Transfer the eggs to an ice bath to cool quickly, making peeling easier and keeping the shell intact. -- Wrap the peeled eggs with cheese slices. -- Wrap the cheese-covered eggs with bacon slices. -- Trim the edges of the flaky pastry sheets to form a rectangle large enough to wrap the eggs. -- Fry in oil at 60% heat (indicated by slight movement on the oil surface, faint blue smoke, and bubbles forming around a chopstick inserted into the oil) until golden brown. -- Alternatively, use an air fryer at 160°C (320°F) for 15 minutes. -- Slice and serve. - -## Additional Notes - -- Cheese slices, bacon slices, and flaky pastry sheets can be purchased on Taobao. - -![Result](./egg2.png) - -![Result](./egg3.png) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/茶叶蛋.md b/en/dishes/breakfast/茶叶蛋.md deleted file mode 100644 index 56748f32..000000000 --- a/en/dishes/breakfast/茶叶蛋.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Tea Eggs - -A high-protein, quick, and nutritious breakfast with rich tea aroma and savory flavor. It takes about 30 minutes to prepare. The cooking process is slightly time-consuming, so it's a great dish to try on weekends. One batch is sufficient for 2-3 people. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggs -- Star anise -- Bay leaves -- Cinnamon bark -- Fennel seeds -- Rock sugar -- Black tea -- Light soy sauce -- Dark soy sauce -- Salt - -## Quantities - -- Eggs: 400g (approx. 8 eggs) -- Star anise: 4g (approx. 2 pieces) -- Bay leaves: 0.5-1g (approx. 2 leaves) -- Cinnamon bark: 3g (1 small piece) -- Fennel seeds: 5g -- Rock sugar: 15g -- Black tea: 20g -- Light soy sauce: 15g -- Dark soy sauce: 25g -- Salt: 3g - -Using the above quantities, calculate the ratio of raw materials to be used. - -## Instructions - -- Boil the eggs in cold water over high heat for about 8 minutes (adjust according to your cookware) -- Remove the eggs and cool them in cold water -- Gently tap the eggs against each other to create cracks on each shell -- Place the eggs in a pot and add the star anise, bay leaves, cinnamon bark, fennel seeds, rock sugar, black tea, light soy sauce, dark soy sauce, and salt -- Add water until the eggs are fully submerged -- Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes - -> After simmering on medium heat for 15 minutes, remove the spice residue. Letting the eggs soak for a while longer will improve their texture. - -## Additional Tips - -- Cooling the eggs in cold water helps create a gap between the egg white and the shell, making them easier to peel. -- You can omit the salt if you prefer. -- If you don't have all the individual spices, you can buy pre-made braising spice packs containing star anise, bay leaves, cinnamon, fennel, and rock sugar. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/breakfast/蒸水蛋.md b/en/dishes/breakfast/蒸水蛋.md deleted file mode 100644 index 37eb1d86..000000000 --- a/en/dishes/breakfast/蒸水蛋.md +++ /dev/null @@ -1,32 +0,0 @@ -# How to Make Steamed Egg Custard - -Steamed egg custard (known as "ji dan gao er" in some regions of Northern China) is best enjoyed at restaurants. This tutorial will teach you how to make it yourself, ensuring a smooth, tender, and fragrant result! - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Fresh eggs -- Hot water -- Aluminum foil or plastic wrap - -## Measurements - -- 2 eggs -- 2g salt -- 260ml hot water - -## Instructions - -- Crack the eggs into a bowl and whisk them well. -- In a separate container, pour warm water (20–30°C) that is 1.5 times the volume of the egg liquid (half an eggshell equals 0.5 times the volume). Dissolve the salt in the water. -- Pour the salted water into the egg mixture and stir in one direction (either clockwise or counter-clockwise) until well combined. You can skim off any bubbles if desired, or strain the mixture for a smoother texture. -- Cover the bowl containing the egg liquid with aluminum foil (or cover it with a plate) and place it in a pot that has been pre-filled with about 3cm of water and has a lid. -- Bring the water to a boil over medium heat, then reduce the heat to the lowest setting and continue steaming for 4 minutes. - -## Additional Tips - -- Generally, allow the custard to cool slightly before serving to preserve the original flavor of the eggs. -- You can also add steamed fish soy sauce, chopped green onions, and sesame oil as condiments. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/蒸花卷.md b/en/dishes/breakfast/蒸花卷.md deleted file mode 100644 index ce1350b4..000000000 --- a/en/dishes/breakfast/蒸花卷.md +++ /dev/null @@ -1,35 +0,0 @@ -# How to Make Steamed Flower Rolls - -Steamed flower rolls are a simple and easy-to-make dish. They provide carbohydrates and dietary fiber. Beginners can complete the preparation in about half an hour. As a quick breakfast option, once you learn how to make them, you will never go hungry in the morning again. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Frozen flower rolls -- Round plate -- Steaming rack -- Water 400ml - -## Quantities - -- 5 frozen flower rolls (3 pieces are sufficient for women) (available in supermarkets and various grocery delivery platforms) -- Round plate, 28cm in diameter -- Steaming rack, 20cm in diameter -- Water 400ml - -## Instructions - -- Remove 5 flower rolls from their packaging. -- Arrange the flower rolls flat on the plate, avoiding overlap as much as possible. -- Pour 400ml of water into the pot, place the steaming rack inside, set the plate with the flower rolls on the rack, and cover with the lid. -- Heat on high until the water boils. -- Reduce to medium heat and steam for 15 minutes. -- Open the lid and check the surface temperature of the flower rolls with your hand. If they are not hot enough, cover and continue heating; otherwise, turn off the heat and remove from the pot. -- Take the plate out and let it cool to 50°C before serving. - -## Additional Notes - -- During preparation, ensure that the water level in the pot does not drop below 50ml. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/蛋煎糍粑.md b/en/dishes/breakfast/蛋煎糍粑.md deleted file mode 100644 index f3e4c25a..000000000 --- a/en/dishes/breakfast/蛋煎糍粑.md +++ /dev/null @@ -1,42 +0,0 @@ -# How to Make Egg-Fried Ciba - -Making egg-fried ciba is very simple and doesn't require much culinary expertise. - -Egg-fried ciba is high in calories, delicious, filling, and affordable, and you can finish it in just ten minutes. - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -- Eggs -- Ciba (glutinous rice cakes) -- White sugar or brown sugar - -## Measurements - -Per serving: - -- Ciba: 2 pieces -- Brown sugar: 10g (recommended range: 8g - 15g) -- Egg: 1 -- Cooking oil: 10-15ml -- Salt: 2g - -## Instructions - -- Cut the ciba into small rectangular pieces to make them easier to fry later. -- Crack an egg into a bowl, beat it well, and add 2g of salt. -- Dip each piece of cut ciba into the beaten egg, ensuring both sides are coated. -- Pour 10ml of cooking oil into a pan, add the coated ciba pieces, and fry them over low heat until they become soft. -- Slowly pour the remaining egg mixture over the ciba. -- Use chopsticks or a spatula to flip the ciba, frying until both sides are golden brown, then serve. - -## Additional Tips - -- When placing the ciba in the pan, leave some space between the pieces to prevent them from sticking together. -- Adjust the amount of egg according to the quantity of ciba. -- Adjust the amount of sugar according to personal preference. - -- [Egg-Fried Ciba Tutorial](https://www.dachu.co/recipe/378826) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/金枪鱼酱三明治.md b/en/dishes/breakfast/金枪鱼酱三明治.md deleted file mode 100644 index 58e159ce..000000000 --- a/en/dishes/breakfast/金枪鱼酱三明治.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make a Tuna Salad Sandwich - -A filling, lazy breakfast that is highly nutritious and rich in protein. Ready in about 5 minutes. Pairs well with milk, coffee, or other beverages. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Canned tuna in water (oil-packed is not recommended as it can be too heavy) -- Square toast slices -- Mayonnaise -- Russian pickle juice -- Cheese slices (optional) -- Ham slices (optional) -- Sandwich press - -## Ingredients - -- Tuna in water: 65g -- Square toast slices: 2 -- Mayonnaise: 50 mL -- Russian pickle juice: 10-15 mL (adjust to taste) - -## Instructions - -- In a bowl, combine the tuna, mayonnaise, and Russian pickle juice. Stir with a spoon until the tuna is broken down and the mixture is smooth and consistent. Set aside. -- Place one slice of toast onto the sandwich press. -- Spread the prepared tuna salad onto the toast. A recommended amount is 10-15 mL. -- Place the second slice of toast on top. Close the sandwich press and turn it on. -- Once the sandwich press automatically stops heating, remove the sandwich and serve. - -## Additional Notes - -- The tuna salad can be prepared the night before and stored in the refrigerator. -- It is recommended to consume the tuna salad within one week of preparation. Always cover it with plastic wrap. -- Do not plug in the sandwich press before closing the lid to avoid safety hazards. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/韩国麻药鸡蛋.md b/en/dishes/breakfast/韩国麻药鸡蛋.md deleted file mode 100644 index 7d179d77..000000000 --- a/en/dishes/breakfast/韩国麻药鸡蛋.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Korean "Narcotic Eggs" - -This Korean side dish, known as "Narcotic Eggs," gets its name from its sweet, spicy, and rich sauce that is incredibly addictive. The recipe is extremely simple and pairs perfectly with rice. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Eggs -- Korean soy sauce (or light soy sauce) -- Japanese mirin -- White sugar -- Sesame oil -- Green onions -- Chili peppers (bird's eye chili or green/red chili peppers) - -## Preparation - -Before starting, decide how many servings you want to make. The following sauce quantities are for one serving, sufficient for marinating 5–8 eggs. - -Per serving: - -- 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 onions: 15g (chopped) -- Chili peppers: 15g (sliced into rings) - -## Instructions - -- Bring a pot of water to a boil. Add the eggs and **boil for 7 minutes** (to achieve the perfect soft-boiled consistency). -- While the eggs are cooking, prepare 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 saucepan. -- Heat the sauce until it boils. Simmer briefly to evaporate the alcohol from the mirin, then turn off the heat and let it cool. -- Add the sliced chili pepper rings to the cooled sauce. -- Remove the boiled eggs and place them in ice water to cool. Once cooled, peel off the shells. -- Place the peeled eggs into the prepared sauce. Drizzle 5ml of sesame oil over the top and sprinkle with chopped green onions. -- Refrigerate for **1–2 hours** to allow the eggs to fully absorb the flavors. - -## Additional Notes - -- The sauce ratio can be adjusted to taste. If you prefer a sweeter flavor, increase the amount of sugar. -- The leftover sauce is delicious and can be used directly for mixing with rice. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/breakfast/鸡蛋三明治.md b/en/dishes/breakfast/鸡蛋三明治.md deleted file mode 100644 index 8e014a8c..000000000 --- a/en/dishes/breakfast/鸡蛋三明治.md +++ /dev/null @@ -1,40 +0,0 @@ -# How to Make an Egg Sandwich - -Easy 10-Minute Egg Sandwich 🥪 - -Estimated Cooking Difficulty: ★★ - -## Ingredients and Tools Needed - -- Eggs -- Bread slices -- Bacon -- Butter -- Mayonnaise -- Salt -- Black pepper - -## Measurements - -- 1 egg -- 2 slices of bread -- 2 slices of bacon -- 10 g butter -- 20 g mayonnaise -- 1 g salt -- 2 g black pepper - -## Instructions - -- Trim the crusts off the bread slices and set aside. -- Hard-boil the eggs and mash them. -- Mix the mashed eggs with mayonnaise, salt, and black pepper. -- Melt the butter in a pan and cook the bacon until crisp. -- Assemble the sandwich by spreading the egg mixture and placing the bacon between the two bread slices. -- Cut the crustless square sandwiches diagonally into triangles and serve. - -## Additional Notes - -- You can also add ingredients like cheese or pickles. - -If you encounter any issues or have suggestions for improving the process while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/condiment/油泼辣子/口水鸡+油泼辣子.jpg b/en/dishes/condiment/油泼辣子/口水鸡+油泼辣子.jpg deleted file mode 100644 index bfc97eb5..000000000 --- a/en/dishes/condiment/油泼辣子/口水鸡+油泼辣子.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fc1b51a258dedd63599ac30e8ff0f861e603f0d8bdc4da9e5cc4cc07d2f63565 -size 328386 diff --git a/en/dishes/condiment/油泼辣子/油泼辣子.jpg b/en/dishes/condiment/油泼辣子/油泼辣子.jpg deleted file mode 100644 index 3d91fe09..000000000 --- a/en/dishes/condiment/油泼辣子/油泼辣子.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:cb408f21b672f58ddadf7f57b0998c8617538fcf95fe13a0b947f9847089ed61 -size 397052 diff --git a/en/dishes/condiment/油泼辣子/油泼辣子.md b/en/dishes/condiment/油泼辣子/油泼辣子.md deleted file mode 100644 index 7a295b40..000000000 --- a/en/dishes/condiment/油泼辣子/油泼辣子.md +++ /dev/null @@ -1,64 +0,0 @@ -# How to Make Youpo Chili Oil - -![image](./口水鸡+油泼辣子.jpg) -![image](./油泼辣子.jpg) - -Preparation Time: 10 minutes - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Garlic -- Dried chili powder -- Salt -- Toasted white sesame seeds -- Xiaomi peppers (small red chilies) -- Peanut oil (can be substituted with rapeseed oil) -- Small ceramic bowl -- Iron spoon -- Five-spice powder (optional) -- Tsao-ko (black cardamom) (optional) -- Scallions (optional) -- Star anise -- Sichuan peppercorns -- Bay leaves -- Angelica dahurica (Baizhi) -- Ginger slices (optional) -- Sugar -- White vinegar - -## Measurements - -- 1 clove of garlic -- 100 g of dried chili powder -- 5 g of salt -- 15 g of toasted white sesame seeds -- 1 Xiaomi pepper -- 150 ml of peanut oil (can be substituted with rapeseed oil) -- 10 g of five-spice powder (optional) -- 1 piece of tsao-ko (optional) -- 3-5 scallions (optional) -- Other spices: Star anise (1 piece), Sichuan peppercorns (20-50 grains, depending on preference), Bay leaves (2-3 pieces), Angelica dahurica (2-3 slices), Ginger slices (sliced from a thumb-sized piece) (optional) -- 30 g of sugar -- 5 ml of white vinegar (approximately the amount held by a small iron spoon) - -## Instructions - -- Peel 2 small cloves of garlic. -- Chop the small garlic cloves and Xiaomi peppers on a cutting board. -- Pour the peanut oil into a bowl. -- Heat the oil, add the other spices and scallions, and fry until the spices turn brown. Remove and discard them. -- Transfer the oil from the bowl into an iron wok and heat it for 2 minutes (heat rapeseed oil until it starts to smoke). -- You should now have an empty bowl. -- Add the dried chili powder, white sesame seeds, minced garlic, Xiaomi peppers, salt, five-spice powder, and tsao-ko to the empty bowl as "seasonings." -- Turn off the heat and let the oil temperature cool down to 210°C. -- Pour the hot oil from the wok into the bowl and stir with a spoon. (For extra spiciness, you can add a separate bowl of the same seasonings when the oil temperature reaches 165°C and mix them in.) -- After pouring in the hot oil and stirring slightly, add the white vinegar. It will bubble again. Continue stirring; the vinegar enhances the aroma. -- Once the chili oil has cooled to warm, add sugar and MSG. The sugar softens the spiciness and reduces the harshness. - -## Additional Notes - -- Adding five-spice powder and tsao-ko as "seasonings" enhances the aroma, making the Youpo chili oil more fragrant. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/condiment/油酥.md b/en/dishes/condiment/油酥.md deleted file mode 100644 index fa61fe8f..000000000 --- a/en/dishes/condiment/油酥.md +++ /dev/null @@ -1,27 +0,0 @@ -# How to Make You Su (Oil Pastry) - -You Su is made by mixing flour with hot oil. Applying a layer of You Su when pan-frying flatbreads helps create distinct layers, resulting in a crispy exterior and a soft interior for a better texture. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Flour -- Oil -- Salt - -## Measurements - -- Oil = (Number of flatbreads * 10 ml) -- Salt = (Number of flatbreads / 2) g -- Flour = (Number of flatbreads / 0.13) g - -## Instructions - -- Place the flour in a small bowl and add the salt. -- Pour in 200°C hot oil. -- Stir with chopsticks until a smooth, lump-free paste forms. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/condiment/炸串酱料.md b/en/dishes/condiment/炸串酱料.md deleted file mode 100644 index 5566ac11..000000000 --- a/en/dishes/condiment/炸串酱料.md +++ /dev/null @@ -1,45 +0,0 @@ - -# How to Make Zha Chuan Sauce - -Zha Chuan sauce, famously delicious even when poured over socks, is beginner-friendly and takes about 10 minutes to prepare. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Dried chili powder (both coarse and fine) -- Cumin powder -- Pepper powder -- Five-spice powder -- Sichuan peppercorn powder -- Shisanxiang (Thirteen-Spice) -- Malaxian (Spicy Fresh) -- White sesame seeds - -## Measurements - -- Dried chili powder: 60 g -- Cumin powder: 20 g -- Pepper powder: 10 g -- Five-spice powder: 15 g -- Salt: 20 g -- Sichuan peppercorn powder: 15 g -- Chicken essence: 8 g -- Shisanxiang (Thirteen-Spice): 5 g -- Malaxian (Spicy Fresh): 5 g -- White sesame seeds: 30 g - -## Instructions - -- Mix all ingredients in a container and stir well. -- Heat oil in a pan. The amount of oil should be enough to fully submerge all the dry ingredients in the container. -- Pour the hot oil in three equal parts (1/3 each), stirring continuously after each addition. -- Finally, add 10 ml of sesame oil, 10 ml of light soy sauce, 10 ml of Sichuan peppercorn oil, and 10 ml of oyster sauce. - -## Additional Notes - -- The seasonings added in the final step can be adjusted according to your personal preference. -- Do not pour all the hot oil at once; add it in stages while stirring. -- Ingredient quantities can be scaled down proportionally. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/condiment/简易版炒糖色.md b/en/dishes/condiment/简易版炒糖色.md deleted file mode 100644 index 6a6d2840..000000000 --- a/en/dishes/condiment/简易版炒糖色.md +++ /dev/null @@ -1,37 +0,0 @@ -# Simple Method for Making Sugar Color - -This is a simple method for making sugar color. For more advanced techniques and advanced uses of sugar color, please refer to [Frying Sugar Color](../../tips/advanced/糖色的炒制.md). - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Sugar (choose one): - - Rock sugar: Produces the most vibrant, bright red `sugar color`. Must be fried with water and oil; melting without water will be very slow. - - White granulated sugar: Must be fried with water and oil; melting without water will be very slow. - - Fine white sugar: Can be used without adding water. -- During the sugar color frying process, do not use high heat!!! Induction cookers may not reach sufficient temperature; if the heat is too high, it becomes bitter; if too low, it remains sweet. - -## Calculations - -- `Oil`: 100ml -- `Boiling water`: 500ml -- `Sugar` (using rock sugar as an example) - -## Instructions - -- Turn on the heat and pour 100ml of boiling water into the pot. -- Then pour 100ml of oil into the pot. The shorter the interval between this step and the first step, the better. At this stage, the heat can be medium-high or high; if you are in a hurry, use high heat. -- Add the rock sugar (if the rock sugar pieces are too large, crush them beforehand to achieve the lowest possible coupling degree). -- Adjust the heat to medium. -- Start stirring: - - Stir continuously, continuously, continuously until it turns brownish. At this point, **reduce the heat to low**. - - It will become thinner, turn tea-red, then 酱红色 (sauce-red) with small bubbles forming. Prepare to execute `Operation 1` or `Operation 2` below. - - The small bubbles will gradually disappear, followed by the appearance of large bubbles. When large bubbles appear, the sugar color is complete. - - You must quickly proceed to the next step at this moment (regardless of which operation you choose, ensure everything is prepared in advance and act quickly! Otherwise, excessive heat will make the sugar color bitter). Choose based on the dish style and personal taste: - - Operation 1: Directly add 400ml of boiling water to cool it down. - - Operation 2: Alternatively, add seasonings such as scallions, ginger, garlic, and Sichuan peppercorns and stir-fry. - -## Additional Content - -If you follow this guide's process and find issues or areas for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/condiment/糖醋汁.md b/en/dishes/condiment/糖醋汁.md deleted file mode 100644 index a79b8924..000000000 --- a/en/dishes/condiment/糖醋汁.md +++ /dev/null @@ -1,34 +0,0 @@ -# How to Make Sweet and Sour Sauce - -Sweet and sour sauce is typically made with water, white sugar, and white vinegar. Some people prefer adding ketchup for a different sweet-and-sour flavor or starch to thicken the sauce and increase its viscosity. Sweet and sour sauce can be used for dishes such as sweet and sour fish, sweet and sour pork tenderloin, and sweet and sour pork ribs. - -You can prepare the sauce using the classic ratio of 1:2:3:4:5. - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -- Water -- White sugar -- White vinegar / Rice vinegar -- Cooking wine -- Light soy sauce - -## Measurements - -- Water (50ml) -- Light soy sauce (40ml) -- White sugar (30g) -- White vinegar (20ml) -- Cooking wine (10ml) - -## Instructions - -- Mix all ingredients in a small bowl according to the specified ratio. -- After preparing the dish according to your recipe, pour the mixed sweet and sour sauce into the pan. -- Simmer for 5–10 minutes, depending on the specific dish. -- Reduce the sauce over high heat to enhance thickness, aroma, and gloss. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/condiment/草莓酱/做好的草莓酱.png b/en/dishes/condiment/草莓酱/做好的草莓酱.png deleted file mode 100644 index cc2e3201..000000000 --- a/en/dishes/condiment/草莓酱/做好的草莓酱.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:730116bef3da5646cd3683549103d8159314dc9ec9c024882179dddf32c70606 -size 337949 diff --git a/en/dishes/condiment/草莓酱/洗好的草莓.jpeg b/en/dishes/condiment/草莓酱/洗好的草莓.jpeg deleted file mode 100644 index 279c21d4..000000000 --- a/en/dishes/condiment/草莓酱/洗好的草莓.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:59db4e4dfcb6f86d829128efc3d22fef0f2e224abe916b09a8603483ad49d08f -size 99676 diff --git a/en/dishes/condiment/草莓酱/混合好的草莓.jpeg b/en/dishes/condiment/草莓酱/混合好的草莓.jpeg deleted file mode 100644 index 381f7591..000000000 --- a/en/dishes/condiment/草莓酱/混合好的草莓.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b513eede3b66140538ab0bcd787578a2f45c716db80c930a0ec15684c794c80f -size 68587 diff --git a/en/dishes/condiment/草莓酱/熬煮的草莓.jpeg b/en/dishes/condiment/草莓酱/熬煮的草莓.jpeg deleted file mode 100644 index c99ce944..000000000 --- a/en/dishes/condiment/草莓酱/熬煮的草莓.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e9497ff6ca7b83eac4373e5417f89a37dc6633d81ed3922d0d89f082f34043a4 -size 43124 diff --git a/en/dishes/condiment/草莓酱/草莓酱.md b/en/dishes/condiment/草莓酱/草莓酱.md deleted file mode 100644 index 149c81db..000000000 --- a/en/dishes/condiment/草莓酱/草莓酱.md +++ /dev/null @@ -1,37 +0,0 @@ -# How to Make Strawberry Jam - -You can buy small strawberries sold in bulk, mainly because they are cheap. The jam is very delicious when spread on bread. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Strawberries -- White sugar -- Plastic wrap - -## Measurements - -Per batch: - -- Strawberries: 1200 g -- White sugar: 400 g (If you need a low-sugar diet, you can consider reducing it to 200 g) - -## Instructions - -- Wash the strawberries and remove the leaves -- Chop the strawberries and place them in a suitable bowl -- Pour the white sugar into the bowl and mix well with the strawberries -- Cover the bowl with plastic wrap and let it sit for 1 hour -- Pour the mixture of strawberries and sugar into a non-stick pan and bring to a boil over high heat -- After boiling, reduce the heat to low and stir constantly until the jam becomes thick, then turn off the heat -- Once the strawberry jam has cooled, transfer it into prepared airtight jars - -![Washed strawberries](./做好的草莓酱.png) -![Mixed strawberries](./洗好的草莓.jpeg) -![Simmering strawberries](./混合好的草莓.jpeg) -![Finished strawberry jam](./熬煮的草莓.jpeg) - -## Additional Content - -If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/condiment/葱油.md b/en/dishes/condiment/葱油.md deleted file mode 100644 index afe510f4..000000000 --- a/en/dishes/condiment/葱油.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Make Scallion Oil - -Scallion oil is produced by extracting various aromatic spices, primarily scallions, using hot oil. It can be used to season meat fillings, make cold dishes, or as a finishing oil for stir-fried dishes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Oil -- Scallions (both green onions and scallions are fine) -- Ginger -- Onion -- Cooking wine -- Cilantro (optional) -- Dried shrimp (optional) - -## Quantities - -- Oil: 200g -- Scallions: 80g -- Ginger: 20g -- Cooking wine: 10ml -- Onion: 150g -- Dried shrimp: 50g - -## Instructions - -- Soak the dried shrimp in 50°C warm water, add 10ml of cooking wine to remove the fishy smell, soak for 10 minutes, then remove and drain. -- Wash the scallions and cilantro, cut them into 5cm segments, and pat dry to remove surface moisture. -- Slice the onion, boil it in hot water in a pot for 5 minutes, then remove and drain. -- Peel the ginger and slice it. -- Pour all the oil into a pot, add the pre-treated ingredients, and fry over medium-low heat for 20 minutes. - -## Additional Notes - -- The fried dried shrimp and scallion residue can also be eaten. You can strain the scallion oil to remove the residue or keep it. -- Dried shrimp greatly enhances the savory and aromatic flavor of the scallion oil, adding a sweet and umami taste. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/condiment/蒜香酱油.md b/en/dishes/condiment/蒜香酱油.md deleted file mode 100644 index 5381bbb9..000000000 --- a/en/dishes/condiment/蒜香酱油.md +++ /dev/null @@ -1,30 +0,0 @@ -# How to Make Garlic Soy Sauce - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Garlic cloves -- White sesame seeds -- Peanut oil -- Soy sauce -- Dipping sauce dish - -## Measurements - -- Garlic cloves: 2 -- White sesame seeds: 5 grams -- Peanut oil: 15 milliliters -- Soy sauce: 30 milliliters -- Dipping sauce dish: 1 - -## Instructions - -- Crush the garlic cloves -- Pour soy sauce into the dipping sauce dish -- Heat the peanut oil in a pan. Once the oil is hot, add the crushed garlic and fry for half a minute -- After half a minute, turn off the heat. Pour the hot oil into the dipping sauce dish and stir with chopsticks - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/condiment/蔗糖糖浆/bottle.jpg b/en/dishes/condiment/蔗糖糖浆/bottle.jpg deleted file mode 100644 index a9ac0327..000000000 --- a/en/dishes/condiment/蔗糖糖浆/bottle.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b5cc433c2ab1edf1bc0cd30eaa2424b0c471798d2051f4bb30e2daa6d550fc89 -size 54634 diff --git a/en/dishes/condiment/蔗糖糖浆/蔗糖糖浆.md b/en/dishes/condiment/蔗糖糖浆/蔗糖糖浆.md deleted file mode 100644 index c2287e46..000000000 --- a/en/dishes/condiment/蔗糖糖浆/蔗糖糖浆.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make Simple Syrup - -Dissolving sugar in advance makes it easier to sweeten beverages (especially cold drinks) during preparation. - -Estimated cooking difficulty: ★ - -## Ingredients and Tools - -Ingredients - -- Granulated sugar -- Water - -Tools - -- Sealable container (high-borosilicate glass bottles are recommended and inexpensive) - -![bottle](./bottle.jpg) - -## Ratios - -Recommended ratio: Sugar : Water = 1 : 1. This makes it easy to control sugar amounts; for example, to get 15 grams of sugar, measure out 30 grams of syrup. - -- 100 grams of water -- 100 grams of granulated sugar - -## Instructions - -1. Mix the weighed granulated sugar with the water in the container until dissolved. -2. Seal the container and refrigerate. - -## Additional Notes - -The water can be hot or cold. If you need the syrup quickly, you can dissolve the sugar in hot water and then let the syrup cool. - -The prepared syrup does not spoil easily and can typically be stored in the refrigerator for a week. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/反沙芋头/反沙芋头.md b/en/dishes/dessert/反沙芋头/反沙芋头.md deleted file mode 100644 index 7e5c5d78..000000000 --- a/en/dishes/dessert/反沙芋头/反沙芋头.md +++ /dev/null @@ -1,37 +0,0 @@ -# How to Make Sugar-Coated Taro - -![Finished Sugar-Coated Taro](./反沙芋头成品.jpg) - -Sugar-coated taro is a famous snack from the Chaoshan region, perfect for afternoon tea. It's particularly easy to make. Estimated preparation time: 20 minutes. - -Estimated cooking difficulty: ★★★ - -## Essential Ingredients and Tools - -- Lipu taro (available on e-commerce platforms; affordable and fresh) -- White sugar or rock sugar -- Water -- Green onions - -## Measurements - -- Lipu taro: 200g -- White sugar: 30g -- Water: 15g - -## Instructions - -- Cut the taro into long strips (slightly thicker strips are better as they hold up well during frying). -- Add enough oil to submerge the taro. Heat the oil until it's ready (test by inserting a chopstick; small bubbles should appear around it). -- Place the taro strips into the hot oil. Fry until they float to the surface, usually turning slightly yellow and becoming easy to pierce with a chopstick. -- Save the oil used for frying the taro; it can be reused for stir-frying or other dishes. -- The key step: Heat the sugar (30g) and water (15g) in a 2:1 ratio until the mixture stops changing color and starts bubbling slightly. -- Add chopped green onions and the fried taro. Turn off the heat and stir-fry. As the temperature drops, the sugar will crystallize and coat the taro, creating the "sugar-coated" effect. -- Plate and serve! - -## Additional Notes - -- Freshly made sugar-coated taro is very hot; be careful not to burn your mouth. -- Pair it with a cup of tea for a truly relaxing experience. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/反沙芋头/反沙芋头成品.jpg b/en/dishes/dessert/反沙芋头/反沙芋头成品.jpg deleted file mode 100644 index 4c6c1552..000000000 --- a/en/dishes/dessert/反沙芋头/反沙芋头成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:a386b599cd01dced634707f600cadc91526efc1f16f942fe6d078f3eba9d9972 -size 339621 diff --git a/en/dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md b/en/dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md deleted file mode 100644 index 1776955d..000000000 --- a/en/dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md +++ /dev/null @@ -1,46 +0,0 @@ -# How to Make Coffee Coconut Milk Pudding - -![Coffee Coconut Milk Pudding](./咖啡椰奶冻.png) - -Coffee Coconut Milk Pudding is a simple and easy-to-make dessert. Preparation time is approximately 1 hour (excluding chilling time). - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- 125ml heavy cream -- 250ml Coco Royal coconut milk -- 35ml espresso -- 50ml coconut water -- 10g gelatin -- Strainer (optional) -- (If you have plating requirements, you can add some blueberries and/or coffee powder) - -## Measurements - -Serves 3-4: - -- 125ml heavy cream (whipping cream, 35% M.F.) -- 250ml Coco Royal coconut milk -- 35ml espresso (fruity coffee beans are not recommended) -- 50ml coconut water (Vita Coco is recommended; if possible, use a fresh coconut) -- 10g gelatin -- Sugar (optional) - -## Instructions - -- Mix the measured heavy cream, Coco Royal coconut milk, espresso, and coconut water in a bowl and set aside. -- Heat the mixture for 1 minute until the temperature reaches 50-60°C. -- (Optional) Add extra sugar if you prefer it sweeter. -- Add the gelatin and stir until dissolved, then cook for 1 minute. -- (Optional) Strain the mixture (this step ensures a smoother texture for the pudding). -- Pour into molds. -- (Optional) Skim off any bubbles on the surface. This step improves the texture and appearance of the pudding. -- Refrigerate for 3 hours. - -## Additional Notes - -Important: Do not let the liquid boil!!! Do not let it bubble!!! -Cleaning cookware: It is recommended to use a dishwasher. If unavailable, wash with warm water. (Gelatin is difficult to clean, so a dishwasher is more effective.) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.png b/en/dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.png deleted file mode 100644 index 6f74c50d..000000000 --- a/en/dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:21e9e4fad057c5aa80df03fedff29f5dc2b88017568375883d41613f21427645 -size 497427 diff --git a/en/dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md b/en/dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md deleted file mode 100644 index c009e4a2..000000000 --- a/en/dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md +++ /dev/null @@ -1,40 +0,0 @@ -# How to Make Oreo Ice Cream - -Oreo Ice Cream is a simple yet delicious treat. Made with pure dairy cream, it is not overly rich. The estimated preparation time is about 30 minutes (mostly spent whipping the cream and removing the Oreo filling). - -Estimated Cooking Difficulty: ★★★ - -## Required Ingredients and Tools - -- Heavy whipping cream (Recommended brand: Anchor dairy cream) -- Original Oreos -- Electric hand mixer -- A deep container with a capacity of at least 600 ml and a narrow opening (Note: Ensure the electric mixer fits inside). If using an ice cream mold, the container should have a spout for easy pouring. -- Small knife (or a tool to remove the filling) -- Ice cream mold (optional) - -## Measurements - -Per serving: - -- 6 Oreo cookies -- 18 grams of granulated sugar -- 250 ml of heavy whipping cream - -## Instructions - -- Twist open the Oreos and remove the filling (filling). Set aside. -- Crush the Oreos using chopsticks. Half of the Oreos should be crushed into fine crumbs, and the other half should have pieces no larger than 0.5 cm. Set aside. (You can search for "Oreo cookie crumbs" on Taobao to save time and effort ^-^) -- Pour all the cream into the deep container and add the prepared sugar. -- Begin whipping on high speed with the electric mixer. Whip until the cream forms stiff peaks that hang down about 0.5 cm to 1 cm when the beaters are lifted, rather than dripping down completely like liquid (some dripping is normal). -- Once whipped, add the crushed Oreos to the cream and stir until evenly mixed and Oreos are distributed to the bottom. -- Optional: Pour the mixture into the ice cream mold. -- Place in the freezer (-18°C) for at least 4 hours before serving. - -## Additional Notes - -- Do not use fragile containers when crushing the Oreos. -- Be careful not to cut your hands when removing the Oreo filling. -- Reference: [5 Minutes to Make [Oreo McFlurry] - So Satisfying!](https://www.xiachufang.com/recipe/106178429/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/戚风蛋糕/DSC08606.jpg b/en/dishes/dessert/戚风蛋糕/DSC08606.jpg deleted file mode 100644 index 6d30727c..000000000 --- a/en/dishes/dessert/戚风蛋糕/DSC08606.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:22333d526a638bbea544d849db76ba1d1b28bd43f0a00d7dda6f954e124da7a4 -size 557110 diff --git a/en/dishes/dessert/戚风蛋糕/DSC08608.jpg b/en/dishes/dessert/戚风蛋糕/DSC08608.jpg deleted file mode 100644 index 4f305425..000000000 --- a/en/dishes/dessert/戚风蛋糕/DSC08608.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:cda36e9a21b1bdba22efeed754aea51aa8f9948b7daf4f36fbc71f7b3f1d05a3 -size 585890 diff --git a/en/dishes/dessert/戚风蛋糕/DSC08612.jpg b/en/dishes/dessert/戚风蛋糕/DSC08612.jpg deleted file mode 100644 index f4528b58..000000000 --- a/en/dishes/dessert/戚风蛋糕/DSC08612.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:563842e1d13112cb6c0454b21b365881190ff1787e3434938478a7a5adb8908e -size 528341 diff --git a/en/dishes/dessert/戚风蛋糕/DSC08618.jpg b/en/dishes/dessert/戚风蛋糕/DSC08618.jpg deleted file mode 100644 index 97ae8c5c..000000000 --- a/en/dishes/dessert/戚风蛋糕/DSC08618.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:a1960739575bede57d093cbe6e3115225827775b9e44ed1d9251f4aa0a838265 -size 462716 diff --git a/en/dishes/dessert/戚风蛋糕/DSC08621.jpg b/en/dishes/dessert/戚风蛋糕/DSC08621.jpg deleted file mode 100644 index 6334ead8..000000000 --- a/en/dishes/dessert/戚风蛋糕/DSC08621.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:93c0c882e5af8a7d4b277a6bde546a0e9b2758654683cc5b18509e3fc66f3164 -size 531964 diff --git a/en/dishes/dessert/戚风蛋糕/DSC08627.jpg b/en/dishes/dessert/戚风蛋糕/DSC08627.jpg deleted file mode 100644 index 2127b66c..000000000 --- a/en/dishes/dessert/戚风蛋糕/DSC08627.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:faee74d2de4c0c8b54e0b740740163312ffe3aa6dbca083bd45ac73e9d993bc0 -size 546271 diff --git a/en/dishes/dessert/戚风蛋糕/DSC08716.jpg b/en/dishes/dessert/戚风蛋糕/DSC08716.jpg deleted file mode 100644 index 901020e0..000000000 --- a/en/dishes/dessert/戚风蛋糕/DSC08716.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5ebcac791864242c24396608b959f92d6ce2f3e9291cebbda7a35a51fbaa8c82 -size 996109 diff --git a/en/dishes/dessert/戚风蛋糕/IMG_0269.jpg b/en/dishes/dessert/戚风蛋糕/IMG_0269.jpg deleted file mode 100644 index c8cf7386..000000000 --- a/en/dishes/dessert/戚风蛋糕/IMG_0269.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:649955d2391bda62b53cc001f2ac513c62a2bf6a1d56eb38670c6be9ad0b24b6 -size 163597 diff --git a/en/dishes/dessert/戚风蛋糕/IMG_1516.jpg b/en/dishes/dessert/戚风蛋糕/IMG_1516.jpg deleted file mode 100644 index 71177a96..000000000 --- a/en/dishes/dessert/戚风蛋糕/IMG_1516.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:48becd18a37327684e00fe8448fda00be31201793a0686d19ab1c4d7c0b3089f -size 375856 diff --git a/en/dishes/dessert/戚风蛋糕/戚风蛋糕.md b/en/dishes/dessert/戚风蛋糕/戚风蛋糕.md deleted file mode 100644 index cdf58d68..000000000 --- a/en/dishes/dessert/戚风蛋糕/戚风蛋糕.md +++ /dev/null @@ -1,140 +0,0 @@ -# How to Make Chiffon Cake - -Chiffon cake is an introductory baking recipe with a moderate level of difficulty. However, once successfully prepared, its texture is delicate and soft, leaving a lasting impression. Including baking time, beginners typically need **1.5 - 2 hours** to complete it. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -### Tools - -* Oven (a rice cooker can be used as a substitute, but it is prone to failure in most cases due to the material of the inner pot) -* Electric mixer (highly recommended; manual mixing is laborious and has a higher risk of failure) or chopsticks (strongly not recommended) -* Aluminum alloy anodized cake pan (do not use non-stick pans; common sizes are 6-inch or 8-inch) -* Spatula (used for folding the cake batter) - -### Ingredients - -- Eggs -- White sugar -- Milk (or water) -- Cooking oil (or butter, but it needs to be heated and softened) -- Low-protein flour (Huiyi brand recommended) -- [Optional] Lemon juice or white vinegar - -## Calculations - -Per portion (12 square units): - -- 1 egg (standard medium size, approx. 50g) -- White sugar 16g -- Cooking oil 8g -- Milk 10g -- Low-protein flour 17g - -Specifically, for common 6-inch and 8-inch cakes: - -* 6-inch: Size is 3 portions (i.e., three eggs). Area is 36 square units. - * 3 eggs, 50g white sugar, 25g cooking oil, 30g milk, 50g low-protein flour -* 8-inch: Size is 5 portions (i.e., five eggs). Area is 64 square units. - * 5 eggs, 80g white sugar, 40g cooking oil, 50g milk, 90g low-protein flour - -## Procedure - -### Initial Separation Steps - -* Take fresh eggs out of the refrigerator -* Prepare two containers and dry them thoroughly; use one for egg whites and the other for egg yolks -* The container for egg whites can have slight moisture, but **must be completely free of oil**; the container for egg yolks must be free of water droplets -* Crack the eggs, using your hands or an egg separator, to separate the whites and yolks into the respective containers. -* Ensure the yolks do not break during separation, and **no yolk should mix into the whites**, as this will severely affect whipping. (Small strands of egg white membrane can go into the whites without issue.) -* (Note: If not using a stand mixer, the container holding the egg whites will also serve as the mixing bowl. To prevent overflow, ensure the volume of egg whites does not exceed **1/8** of the container's capacity after adding all of them.) - -### Mixing the Egg Yolk Mixture - -* Prepare a clean, empty bowl, add all the cooking oil, then add the cake flour and stir - * The oil will directly inhibit the formation of gluten -* Add the egg yolks to the bowl, then add the milk and **1/4** of the granulated sugar. Stir evenly with a spatula - * Although the milk added at this stage contains water, gluten formation should not occur. -* Prepare the cake flour. While slowly sprinkling it into the bowl, stir in a "Z-shape" (zigzag) motion with a spatula. This means the spatula should only move along the sides or front/back relative to the blade's edge. **Do not stir randomly in a clockwise or counter-clockwise direction** -* Continue by adding all the flour, still using the above stirring method, until the mixture is uniform and no dry flour remains. (It is normal for some clumps to appear; continue stirring to disperse them) -* Let it rest and set aside - -### Whipping Egg Whites - -* Prepare the remaining **3/4** of the granulated sugar. Divide it into three equal parts, each being **1/4** of the total amount -* Add lemon juice or white vinegar to the egg whites (optional) -* Using an electric mixer at medium speed, whip the egg whites until they form *large, coarse bubbles*, then add the **first portion of sugar** -* Increase the mixer to high speed and whip the egg whites until the bubbles become *finer*, then add the **second portion of sugar** -* Keep the mixer on high speed and whip the egg whites until they reach a *"soft peak"* stage (when you lift the mixer head, a long, curved tip forms), then add the **third portion of sugar** -* Reduce the mixer speed to medium-low and whip the egg whites until they reach a *"stiff peak"* stage (when you lift the mixer head, a short, upright tip forms; when you invert the bowl, the egg whites should not fall out) -* The egg whites are now whipped to the required consistency - * For reference on judging the state of the egg whites, see the images in the attached link. - * The mixer head should be kept close to the bottom of the bowl to prevent the top layer from being over-whipped while the bottom remains liquid. - -### Folding the Batter - -* Give the egg yolk mixture a simple stir a few times -* Use a spatula to take **1/3** of the meringue and add it to the egg yolk batter -* Use the "folding" technique to avoid deflating the batter - * The folding technique involves: - * First, insert the spatula held in your right hand from the center of the bowl down to the bottom - * Scrape towards the 8 o'clock position until you hit the side of the bowl, then lift the batter up into the air and bring it back to the center of the bowl to drop it in - * Hold the bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position, completing a 60-degree rotation for one cycle - * The speed should be approximately two cycles per second - * This method comes from "Miss Kojima's Cake Classroom." In layman's terms, it is like stir-frying vegetables. -* Pour the mixture of the **1/3** meringue and egg yolk batter into the remaining **2/3** of the meringue, and continue folding until evenly combined -* Pour the cake batter into the mold and tap it a few times to remove large air bubbles - -### Baking - -* Total baking time: 30-35 minutes for a 6-inch cake, 50 minutes for an 8-inch cake. Adjust flexibly based on your oven's characteristics; generally, do not exceed $\pm 5$ minutes. (Observe in front of the oven during the last few minutes.) -* Preheat the oven with the **top element at **150** °C and the bottom element at **160** °C**. It takes about 10 minutes to reach the target temperature. -* After preheating, place the mold on the lower rack of the oven. -* Select **variable temperature baking**, which consists of two stages: - * Stage 1 oven settings: Top element **150** °C, bottom element **160** °C; - * The first **3/5** of the total baking time is Stage 1; - * Stage 2 temperature: Top element **160** °C, bottom element **170** °C; - * The last **2/5** of the total baking time is Stage 2. Switch stages by directly adjusting the oven temperature. -* Once baked, remove from the oven: - * This step may **scald your hands**; use a towel for assistance. - -### Cooling and Unmolding - -- (Optional) Drop the mold from a height to release hot air. -- Invert the mold for 10 minutes to cool the cake: - * Removing the cake from the mold before it cools may damage it. - * This step may **scald your hands**; use a towel for assistance. -- Unmold and serve. - -## Additional Notes - -- Referenced the following tutorial, which provides very detailed instructions with images for each step. It also explains the rationale behind each operation, the underlying principles, and analysis of potential issues: -- [To make this Chiffon Cake, I used a whole box of eggs, and never again will I face a sunken bottom or collapse](https://zhuanlan.zhihu.com/p/86865919) -- For Chiffon cakes, whipping egg whites is a secondary concern; the key is the **temperature and time during baking**. -- Regarding the containers for egg whites and yolks: The egg white container may have water droplets, but the egg yolk container must not. - * Reason: Oil affects the whipping of egg whites. Since egg whites are 85% water, slight water droplets do not hinder whipping. - * For very fresh eggs, the egg whites are firmer. For a 5-egg recipe, adding 15ml of water helps whip the egg whites (3g of water per egg). -- The sugar added during whipping actually dissolves in the water within the egg whites first, forming a syrup solution that coats the bubbles and protects them. -- Temperature significantly affects the rate and solubility of sugar dissolving in water. Egg whites taken directly from the refrigerator are harder to whip. However, colder eggs are easier to separate. It is recommended to let them return to room temperature before whipping. -- Some reference images: - - ![Recipe](./DSC08606.jpg) - - ![Sifting to separate egg yolks](./DSC08608.jpg) - - ![Manually separate egg yolks](./DSC08612.jpg) - - ![Egg yolks](./DSC08618.jpg) - - [Whip egg whites](./IMG_0269.jpg) - - [Pour into mold](./DSC08618.jpg) - - [Preheat oven](./DSC08621.jpg) - - [Bake](./DSC08627.jpg) - - [Finished product](./DSC08716.jpg) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/提拉米苏/提拉米苏.md b/en/dishes/dessert/提拉米苏/提拉米苏.md deleted file mode 100644 index ccbb3c44..000000000 --- a/en/dishes/dessert/提拉米苏/提拉米苏.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Tiramisu - -![Homemade Tiramisu](提拉米苏成品.jpg) - -Tiramisu is a traditional Italian dessert. It requires no oven, is easy to make, and even baking novices can achieve perfect results with zero failures. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Mascarpone cheese -- Ladyfingers -- Brewed espresso (cooled) -- Pasteurized eggs -- Granulated sugar -- Cocoa powder -- Rum (omit if you prefer not to use alcohol; adjust to taste) -- A container for the finished dessert (glass lock container used here) -- Hand mixer (great for building arm strength) - -## Ingredients - -- Mascarpone cheese: 450g -- Ladyfingers: 1 package -- Cooled espresso: 350ml -- Pasteurized eggs: 4 -- Granulated sugar: 50g -- Cocoa powder: 10g -- Rum: 35ml - -## Instructions - -- Separate the egg yolks from the egg whites. -- Add 10g of granulated sugar to the bowl containing the egg whites and beat until soft peaks form. -- Add the remaining 40g of granulated sugar to the bowl with the egg yolks in three additions, stirring until well combined. -- Add the mascarpone cheese to the egg yolks in three additions, stirring until smooth. -- Add the rum to the egg yolk mixture and stir well. -- Gently fold the beaten egg whites into the egg yolk and cheese mixture in three additions. -- Dip the ladyfingers on both sides into the espresso liquid and arrange them in a single layer at the bottom of the container. -- Alternate layers of cheese mixture and soaked ladyfingers (adjust based on preference and container height). -- Refrigerate for four hours (you can take it out earlier if you can't wait). -- Dust the top with cocoa powder before serving. - -## Additional Resources - -- [Detailed Tutorial on Beating Egg Whites on Xiachufang](https://www.xiachufang.com/recipe/101779500/) - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/dessert/提拉米苏/提拉米苏成品.jpg b/en/dishes/dessert/提拉米苏/提拉米苏成品.jpg deleted file mode 100644 index c2785e3c..000000000 --- a/en/dishes/dessert/提拉米苏/提拉米苏成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f52ad99a57d6e9a364e36ae2193b0d8a0f3244e84254b35083232d5874e069a0 -size 469348 diff --git a/en/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.jpg b/en/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.jpg deleted file mode 100644 index 669ac96f..000000000 --- a/en/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:7d08b1b805bceb9ece6c3adb2f6721171dfc1b1547a2b0a3b39aa876c0983ae3 -size 234668 diff --git a/en/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md b/en/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md deleted file mode 100644 index 51e7fd61..000000000 --- a/en/dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md +++ /dev/null @@ -1,58 +0,0 @@ -# Honey Bread Recipe Without a Stand Mixer - -![Finished Product](./无厨师机蜂蜜面包.jpg) - -This recipe requires no stand mixer, just patience! You can prepare it in the evening and refrigerate it, then bake it the next day. While the texture isn't quite as good as when using a stand mixer, it's still quite decent. For best results, store it in the fridge and microwave it for a few seconds before eating. Most of the time is spent on the dough rising process. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -Dough Base - -- Bread Flour: 400g -- Milk: 200g -- Yeast: 4g -- Egg: 1 -- Granulated Sugar: 70g -- Salt: 2g -- Butter: 30g - -Honey Water (for brushing on top) - -- Honey: 20g -- Water: 20g - -Optional (for sprinkling on top) - -- Sesame Seeds - -## Calculations - -The following ingredients are for baking using a rectangular baking pan (10 x 15 inches / approx. 25 x 38 cm) + a square baking pan (9 x 9 inches / approx. 23 x 23 cm) + parchment paper. It is recommended to reduce the quantities according to your needs. This batch lasts about two weeks for breakfast (when stored in the fridge). Note that bread stored in the fridge will harden; simply microwave it for 10-20 seconds to restore softness. - -## Instructions - -- Make the dough: Mix flour, milk (heated to 40°C, approx. 104°F; I used a microwave for 15-20 seconds), yeast, egg, sugar, and salt. -- Knead the dough until the ingredients are well combined and form a cohesive ball. -- Add the butter and mix in. -- Continue kneading and hand-mixing until evenly combined. -- Start the first rise: Cover the container with plastic wrap and let it rest at room temperature (10-20°C / 50-68°F) for 1-2 hours. A slightly longer time won't negatively affect the result. -- Once the dough has visibly doubled in size, you can start dividing it. At this stage, the dough should no longer be very sticky. -- Divide the dough: Ideally, each piece should weigh 60g for a neat appearance, but you can adjust the size to your preference. -- Roll each small piece of dough into a tongue shape using a rolling pin, then roll it up. Let it rest (second rise) for 10 minutes. -- Roll each piece into a tongue shape again and cut it in half (one becomes two). -- Roll each piece into a tongue shape again and cut it in half again (two becomes four). (You can repeat the rolling/folding steps as much as time permits, just ensure the final portion size is consistent.) -- Line the baking pan with parchment paper and pour in some peanut oil. Dip the bottom of each rolled piece into water and then flour before placing it in the pan. -- Second rise (cover with plastic wrap). You can place this in the fridge and bake it the next day. -- Brush with egg wash. -- Bake at 180°C (355°F) for 18-20 minutes. -- Once out of the oven, brush with honey water and sprinkle with sesame seeds. - -## Additional Notes - -- The proofing time is not fixed; check every hour to confirm. It is ready when it visibly doubles in size. It is recommended to proof until it is 2 to 2.5 times its original size. -- The size of the dough does not significantly affect the texture or baking results, so you can adjust it according to your preference. -- Reference: Xia Chu Fang - Crispy Bottom Honey Mini Bread - -If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/炸鲜奶/炸鲜奶.jpg b/en/dishes/dessert/炸鲜奶/炸鲜奶.jpg deleted file mode 100644 index df3c7ba7..000000000 --- a/en/dishes/dessert/炸鲜奶/炸鲜奶.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:37114c83b20be2f92fb1c68d90c591e8c9583d8ea895984ef001bf1d37690feb -size 167715 diff --git a/en/dishes/dessert/炸鲜奶/炸鲜奶.md b/en/dishes/dessert/炸鲜奶/炸鲜奶.md deleted file mode 100644 index c2666c4d..000000000 --- a/en/dishes/dessert/炸鲜奶/炸鲜奶.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Fried Milk - -![Fried Milk成品](./炸鲜奶.jpg) - -Fried milk is a dessert with a crispy exterior and tender interior, moderate nutritional value, medium difficulty to prepare, and an estimated preparation time of about 20 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Milk -- Cornstarch -- Breadcrumbs -- Eggs -- White sugar -- Bread mold (or shallow dish) - -## Calculation - -Determine how many servings you want to make before each preparation. One serving yields approximately 12 pieces. - -Per serving: - -- Milk 250g -- Cornstarch 30g -- Breadcrumbs 100g -- Eggs 2 -- White sugar 30g - -## Instructions - -- Pour the milk into a bowl -- Add cornstarch and white sugar, and stir well -- Brush the mold with cooking oil -- Heat the milk in a pot over medium heat until it boils -- Reduce to low heat after boiling, stirring continuously while cooking -- Remove from heat when the milk *becomes thick*, and pour it into the mold -- Place the mold in the refrigerator to **cool for 1 hour** -- Take it out, cut into evenly sized strips, and place them in a bowl -- Pour half of the breadcrumbs into the bowl, coat the milk strips, then remove and set aside -- Crack the eggs into a new bowl, beat well, and set aside -- Coat the milk strips with the egg mixture and the remaining breadcrumbs -- Pour enough oil into the pot to cover the milk strips, then fry them -- Stop cooking when the milk strips turn *golden brown*, then plate - -## Additional Notes - -- Simmer the milk over low heat to ensure even heating -- When frying the milk strips, the oil temperature should not be too high or too low; ideally, maintain it at 50% heat (medium-low) - -- Reference: [Wang Gang's instructional video](https://www.bilibili.com/video/BV1U7411E7LH/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.jpg b/en/dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.jpg deleted file mode 100644 index db845042..000000000 --- a/en/dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4c22fb6b12029bc33d3a98c9eccd818e16be501ae9e5947381be9bb552bfc54d -size 269121 diff --git a/en/dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.md b/en/dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.md deleted file mode 100644 index 04a9a5e9..000000000 --- a/en/dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.md +++ /dev/null @@ -1,41 +0,0 @@ -# Oven-Baked Basque Cheesecake Recipe - -![Finished Product](./烤箱版巴斯克芝士蛋糕.jpg) - -The top of the finished cake may not be as dark as shown in online images because your oven might lack convection or top-only heating functions. If your oven has these features, you can use them to achieve better browning. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Cream cheese: 212g (This is the weight of one block, which is convenient; the original recipe uses 250g) -- Granulated sugar: 60g -- Eggs: 2 large -- Egg yolks: 1 large -- Heavy cream: 120g -- Cake flour: 10g - -Optional (Chocolate Flavor) - -- Chocolate: 38g (I have only tried melting regular chocolate and mixing it in during the heavy cream step) - -## Notes - -The ingredients below are for a 7-inch round pan. The original recipe uses a 6-inch round pan. - -## Instructions - -- Soften the cream cheese by microwaving for 10 seconds, then another 10 seconds. -- Add granulated sugar to the cream cheese and beat with an electric mixer until smooth. -- Add 2 whole eggs and 1 egg yolk, mixing until well combined. -- Add heavy cream and mix until smooth. -- Add cake flour and mix until just combined. -- Bake at 220°C (425°F) for 20-25 minutes (I usually bake for 20 or 22 minutes). -- Let it cool completely, then refrigerate overnight for best results. - -## Additional Tips - -- It is normal for the cake to jiggle slightly when it comes out of the oven. The texture is not at its best while warm; it must be chilled to taste its best! -- Reference: Xia Chu Fang - Basque Cheesecake 'The Simplest Cake' Zero Failure 🔥 Cheese Lovers - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/烤蛋挞/烤蛋挞.md b/en/dishes/dessert/烤蛋挞/烤蛋挞.md deleted file mode 100644 index 9bbb1f66..000000000 --- a/en/dishes/dessert/烤蛋挞/烤蛋挞.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Baked Egg Tarts - -![Baked Egg Tarts](./烤蛋挞.png) - -Baked egg tarts are a simple and easy-to-make dessert. The semi-finished product can be stored in the freezer for a long time and taken out whenever needed. The preparation time is approximately 1 hour. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage. - -- Tart shells: Any brand is fine -- Eggs -- Milk -- Heavy cream -- White sugar -- Oven: Any size is fine -- Digital kitchen scale -- Mixer: Includes but is not limited to chopsticks, whisks, and other tools -- Sieve: Mesh size approximately 1 mm - -## Ingredients Calculation - -Per batch: - -This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage. - -- Tart shells: Any brand is fine. One full pack contains approximately 30 pieces. -- Eggs: 8 large eggs (regular eggs are fine) -- Milk: 200 ml (regular packaged milk is fine) -- Heavy cream: 450 ml (available at bakeries or supermarkets) -- White sugar: 80 g (regular sugar is fine; fine granulated sugar is preferred for easier melting) - -## Instructions - -- Place a bowl on the digital kitchen scale and weigh out 450 g of heavy cream (assume the density of heavy cream is 1 for this calculation). -- Add 80 g of white sugar (medium sweetness; adjust according to personal preference, recommended range 60–100 g). -- Add 200 g of milk (assume the density of milk is 1 for this calculation). -- Separate 8 egg yolks and add them to the mixture (egg whites can be saved for other uses). -- Whisk all ingredients evenly until the white sugar is completely dissolved. -- Strain the mixture through a sieve to remove egg membranes, eggshell fragments, undissolved sugar, and clumps of heavy cream. -- Preheat the oven to 220°C (approximately 10 minutes). Remember to take out the baking tray. -- Place the tart shells evenly on the baking tray with a 0.5 cm gap between each. -- Pour the strained mixture into the tart shells. Leave about 0.5 cm of space below the rim; do not overfill. -- At this stage, the semi-finished egg tarts are ready. They can be placed directly into the freezer for quick-freezing and stored for over 12 hours. -- Bake the semi-finished egg tarts in the oven at 200°C for 25 minutes. -- Once baked, they are ready to eat. - -## Additional Notes - -Please exercise caution with the high temperature of the oven during operation to prevent burns. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/烤蛋挞/烤蛋挞.png b/en/dishes/dessert/烤蛋挞/烤蛋挞.png deleted file mode 100644 index 951426b5..000000000 --- a/en/dishes/dessert/烤蛋挞/烤蛋挞.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d5106e9c4a7660ffa9ee36d6ec57c1aa824e1f70ac45d60cccf63e5fe0290874 -size 300259 diff --git a/en/dishes/dessert/玛格丽特饼干/玛格丽特饼干.jpg b/en/dishes/dessert/玛格丽特饼干/玛格丽特饼干.jpg deleted file mode 100644 index 4687be98..000000000 --- a/en/dishes/dessert/玛格丽特饼干/玛格丽特饼干.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:860b4ddff46ef963776338f67911eb80fd3f86f22e8c922c452ad123325cd07b -size 798541 diff --git a/en/dishes/dessert/玛格丽特饼干/玛格丽特饼干.md b/en/dishes/dessert/玛格丽特饼干/玛格丽特饼干.md deleted file mode 100644 index 3d636a16..000000000 --- a/en/dishes/dessert/玛格丽特饼干/玛格丽特饼干.md +++ /dev/null @@ -1,50 +0,0 @@ -# Marguerite Cookies Recipe - -![Marguerite Finished Product](./玛格丽特饼干.jpg) - -Marguerite cookies are typically enjoyed as an afternoon tea snack or alongside hot beverages, making them a classic and popular treat. Their crisp texture and rich buttery flavor make them one of the favorite cookies for many. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Cooked egg yolks -- Butter -- Granulated sugar -- Salt -- Low-gluten flour -- Cornstarch -- Oven - -## Calculation - -Given the high calorie content of this small dessert, it is necessary to determine how many portions to make before each preparation. One portion is just enough for one person. - -Per portion: - -- Cooked egg yolk: 1 -- Butter: 50 g -- Granulated sugar: 20 g -- Salt: 1 g -- Low-gluten flour: 50 g -- Cornstarch: 50 g - -## Instructions - -- Melt the butter over a water bath and crush the cooked egg yolks for later use. -- Add sugar, salt, and the crushed egg yolks to the melted butter, and mix well. -- Add the low-gluten flour and cornstarch, and knead into a dough. -- Divide the dough evenly into small balls weighing approximately 8 grams each, then roll them into spheres. -- Press each small ball gently with your thumb to create cracks. -- Preheat the oven to 150°C, place the small balls in the oven, and bake for 20 minutes. -- Allow to cool slightly before serving. - -## Additional Notes - -- Adjust the ratio of salt to sugar according to personal preference. For other flavors, you can substitute 3 grams of cornstarch per portion with cocoa powder or matcha powder. -- If conditions permit, sifting ingredients such as egg yolks and low-gluten flour will improve the texture. -- Granulated sugar was chosen due to the ease of obtaining it; if possible, substitute with 30 grams of powdered sugar. -- If an oven is not available, a microwave or air fryer can be used. For the microwave, use high power for 2-3 minutes; for the air fryer, use 150°C for 20 minutes. -- Reference: [100 Types of Mailable Cookies - Crispy and Soft, Melts in Your Mouth~-Bilibili](https://b23.tv/NZCsV0x) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/红柚蛋糕/红柚蛋糕.md b/en/dishes/dessert/红柚蛋糕/红柚蛋糕.md deleted file mode 100644 index 76302524..000000000 --- a/en/dishes/dessert/红柚蛋糕/红柚蛋糕.md +++ /dev/null @@ -1,51 +0,0 @@ -# How to Make Red Pomelo Cake - -Red pomelo cake is a basic air fryer dessert, serving one person. Ingredient preparation takes 10 minutes, and cooking takes 25 minutes. - -Estimated cooking difficulty: ★★★ - -## Essential Ingredients and Tools - -- Air fryer -- Eggs -- Red pomelo flesh -- Flour -- Aluminum foil pan -- Oil -- Sugar -- Water - -## Measurements - -One serving is for one person. For multiple servings, increase the quantities proportionally. In this example, the aluminum foil pan has a diameter of 18 cm. If using a larger pan, please increase the ingredients proportionally. - -For one serving: - -- 2 eggs -- 80g flour -- 20g red pomelo flesh -- 15ml oil -- 80ml water -- 15g sugar - -## Instructions - -- Crack 2 eggs into the aluminum foil pan and add 20g of red pomelo flesh. -- Pour 15ml of oil into the pan and shake it to evenly coat the bottom. -- Add 10g of sugar, 40g of flour, and 40ml of water to the pan. -- Stir clockwise with chopsticks until the mixture becomes a pale yellow batter. -- Add 5g of sugar, 40g of flour, and 40ml of water to the pan. -- Continue stirring with chopsticks until the mixture becomes a pale yellow batter. -- Place the pan on the air fryer basket and bake at 180°C for 15 minutes. -- Open the air fryer, carefully remove the pan, and flip the cake using chopsticks or a spoon. -- Continue baking at 180°C for 8 minutes. -- Remove and serve. - -## Additional Notes - -- If you prefer a sweeter taste, you can add an extra 10g of sugar. -- The amount of red pomelo flesh can be adjusted, but it is best not to exceed 40g per serving to avoid affecting the appearance of the finished cake. -- "Batter" refers to a mixture with no lumps of flour and an even color throughout. -- The aluminum foil pan will be hot right out of the oven. Use tongs or heat-resistant materials like a damp cloth to handle it. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/胡萝卜甜糕.md b/en/dishes/dessert/胡萝卜甜糕.md deleted file mode 100644 index 458ebd1e..000000000 --- a/en/dishes/dessert/胡萝卜甜糕.md +++ /dev/null @@ -1,60 +0,0 @@ -# Recipe for Gajar Ka Halwa (Carrot Pudding) - -> Gajar Ka Halwa(गाजर का हलव)— Indian Carrot Pudding - -Gajar Ka Halwa is one of India's most classic desserts, especially beloved during winter and festivals (such as Diwali). Freshly grated carrots are slow-cooked in milk, then enriched with ghee, sugar, and nuts to create a rich, sweet dessert with a golden-red hue. The process is simple but requires patience, taking about 45 minutes to complete. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Carrots (red carrots are recommended) -- Whole milk -- Sugar -- Ghee— can be substituted with butter -- Cardamom Powder -- Cashews -- Almonds -- Raisins -- Grater -- Heavy-bottomed pot - -## Calculations - -Determine how many servings you wish to prepare before starting. One serving is sufficient for 3-4 people. - -Per serving: - -- Carrots: 500g (approximately 5-6 medium-sized carrots) -- Whole milk: 500ml -- Sugar: 80g (adjustable to 60g-100g based on personal preference) -- Ghee: 40g -- Cardamom Powder: 3g -- Cashews: 15g -- Almonds: 15g -- Raisins: 15g - -## Instructions - -- Peel the carrots and grate them into fine shreds using a grater. -- Melt 20g of ghee (half the total amount) in a heavy-bottomed pot over medium heat. -- Add the grated carrots and sauté for **3-5 minutes**, until the *carrots soften and become fragrant*. -- Pour in 500ml of whole milk and stir well. -- Bring to a boil over high heat, then reduce to medium-low heat to maintain a *gentle simmer*. -- **Stir continuously for 25-30 minutes** until the *milk is almost completely absorbed and evaporated by the carrots* (this is the most crucial step; patience and constant stirring are required to prevent burning). -- When there is little to no liquid left in the pot, add 80g of sugar and stir to combine. -- The mixture will release moisture again; continue cooking over medium-low heat for **5-8 minutes** until the *moisture evaporates again*. -- Add the remaining 20g of ghee and 3g of cardamom powder, and sauté for 2 minutes. -- In a separate small pan, fry the cashews, sliced almonds, and raisins separately in a small amount of ghee until *golden* (about 1 minute). Note that the raisins will puff up. -- Mix half of the fried nuts and raisins into the carrot pudding. -- Plate the dessert and garnish with the remaining nuts and raisins. - -## Additional Content - -- Carrot sweet cake can be enjoyed both hot and cold, with each offering its own unique flavor. -- Using red carrots yields a more appealing color than using orange carrots. -- For a richer texture, you can substitute part of the milk with heavy cream. -- Store in an airtight container in the refrigerator for 4-5 days. Heat in the microwave for 1 minute before serving. -- This dessert is made in almost every household in India and is essential for Diwali and weddings. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md b/en/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md deleted file mode 100644 index b8799bb8..000000000 --- a/en/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Mochi with Taro Paste - -![Finished Mochi with Taro Paste](./芋泥雪媚娘成品.jpg) - -Mochi with Taro Paste is a dessert that is perfect for making for children. No oven is required, so even beginners can succeed in making it. Estimated preparation time: 2 hours. - -Estimated cooking difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Lipu Taro (available on e-commerce platforms, affordable and fresh) -- Purple sweet potato powder -- Milk -- Glutinous rice flour -- Cornstarch -- Butter -- Heavy cream -- Granulated sugar -- Food processor (an electric hand mixer also works) -- Sieve -- Plastic wrap -- Granulated sugar - -## Ingredients - -- Lipu Taro: 200g -- Purple sweet potato powder: 3g -- Milk: 165g -- Glutinous rice flour (Part A): 50g -- Glutinous rice flour (Part B): 75g -- Cornstarch: 22g -- Butter: 30g -- Heavy cream (Anchor brand recommended): 145g -- Granulated sugar: 26g - -## Instructions - -- Cut the taro into chunks and boil over high heat until soft (about 40 minutes). Place all the taro into a food processor. -- Add 30g of milk and 25g of heavy cream, then blend until smooth. -- Add 3g of purple sweet potato powder and 18g of granulated sugar, and continue blending until you have a smooth taro paste. -- In a separate bowl, combine all of Glutinous rice flour (Part B), 22g of cornstarch, 135g of milk, and 50g of granulated sugar. Mix well and sieve once. Cover with plastic wrap and poke a few small holes in it. Steam over medium heat for 30 minutes. -- While the mixture is steaming, place Glutinous rice flour (Part A) in a frying pan and stir-fry over low heat until it turns slightly yellow (i.e., cooked). Set aside as dusting powder. -- Take the steamed glutinous rice and milk mixture (which should be jelly-like) while it is still hot. Add 30g of butter and knead until the butter is fully absorbed by the dough. Then, refrigerate for one hour. -- In another bowl, add 120g of heavy cream and 8g of granulated sugar. Whip until stiff peaks form, then transfer to a piping bag for later use. -- Take the chilled dough out, knead for 5 minutes, and divide into 30g portions. Dust each portion evenly with 2g of dusting powder to prevent sticking. Roll each portion into a circle. Pipe 5g of whipped cream onto the center, place 30g of taro paste on top, and then wrap the dough around the filling like a bun (trim any excess dough if necessary). -- After wrapping, dust the top evenly with another 2g of dusting powder to prevent sticking. -- Repeat the above steps until all ingredients are used up. - -## Additional Notes - -- It is best to wear non-stick gloves during preparation. -- The mochi can be eaten immediately after making; no further heating is required. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘成品.jpg b/en/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘成品.jpg deleted file mode 100644 index 1d876802..000000000 --- a/en/dishes/dessert/芋泥雪媚娘/芋泥雪媚娘成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:2858e1af2f3676e05508022cf0a4fa258826df3b21db56e9299efd8747894da5 -size 293906 diff --git a/en/dishes/dessert/英式司康/英式司康.md b/en/dishes/dessert/英式司康/英式司康.md deleted file mode 100644 index 705cb080..000000000 --- a/en/dishes/dessert/英式司康/英式司康.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make English Scones - -![Example of the finished dish](./英式司康.png) - -English scones are a simple and quick afternoon tea dessert, best enjoyed with jam, tea, and coffee. The finished product features a rich aroma of eggs and dairy, with a moderate amount of sugar that isn't overly sweet. - -Estimated cooking difficulty: ★★★ - -## Essential Ingredients and Tools - -- Unsalted butter (President brand recommended) -- Cake flour -- Sugar -- Salt -- Baking powder -- Eggs -- Heavy cream -- Cream cheese (optional) - -## Calculations - -Before each batch, determine how many servings you want to make. One serving is sufficient for 4-6 people. - -Per serving: - -- Unsalted butter: 40g -- Cake flour: 180g -- Sugar: 30g -- Salt: 1g -- Baking powder: 5g -- Eggs: 1 large (approx. 50g) -- Heavy cream: 45g -- Cream cheese: 50g - -## Instructions - -- Beat the eggs. Measure out 30g of the egg liquid into a clean container. Add the full amount of heavy cream and cream cheese, and mix until well combined. If the cheese is too hard, warm it via a water bath to about 40°C before mixing. -- In a separate clean container, combine the cake flour, salt, sugar, and baking powder, and mix evenly. -- Cut the butter into small cubes and add them to the dry mixture from the previous step. Use your hands to rub the butter into the flour mixture until it resembles coarse cornmeal. -- Pour the egg and dairy mixture from the first step into the flour-butter mixture. Stir until just combined, then gently press and fold to form a uniform dough. -- Place the dough on a work surface and roll it out into a sheet about 1.5cm thick. Cut into desired shapes using a knife or a scone cutter. -- Brush the remaining 20g of beaten egg over the surface of the scones. -- Preheat the oven to 180°C and bake for 27 minutes. - -## Additional Notes - -- The simplest way to portion the dough is to roll it into a circle and cut it into 6 wedges using a knife. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or a Pull request. diff --git a/en/dishes/dessert/英式司康/英式司康.png b/en/dishes/dessert/英式司康/英式司康.png deleted file mode 100644 index 6b069fa4..000000000 --- a/en/dishes/dessert/英式司康/英式司康.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:99ebbc8b9ace433b0f2821a40203a09b2de396e4378378c0643e78a15ecd7ea0 -size 758411 diff --git a/en/dishes/dessert/草莓冰淇淋/草莓冰淇淋.md b/en/dishes/dessert/草莓冰淇淋/草莓冰淇淋.md deleted file mode 100644 index a8973651..000000000 --- a/en/dishes/dessert/草莓冰淇淋/草莓冰淇淋.md +++ /dev/null @@ -1,45 +0,0 @@ - -# How to Make Strawberry Ice Cream - -Strawberry ice cream is simple yet delicious and can be made in many different variations. This time, we will make a delicious strawberry ice cream using fresh, in-season strawberries that **does not require churning**. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Sweetened condensed milk -- Strawberries -- Heavy cream -- Vanilla extract -- Ice cream mold (optional) - -## Measurements - -For one batch: - -- Strawberry Syrup: - - Strawberries: 500g - - Granulated sugar: 45g - - Vanilla extract: 1g - - Salt: 1g -- Ice Cream Base: - - Vanilla extract: 5g - - Salt: 1g - - Heavy cream: 6g - - Sweetened condensed milk: 400g - -## Instructions - -- Start by making the strawberry syrup. 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. -- Place the remaining chopped strawberries and sugar into a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and form a syrup in the pan. -- Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape, and the syrup thickens slightly. -- The syrup is ready when it holds its shape for **3 seconds** after being drizzled off the spoon. Remove from heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool. -- While the syrup cools, prepare the ice cream base. In a bowl, combine the sweetened condensed milk, heavy cream, vanilla extract, and salt. Whisk the mixture with a hand mixer until it becomes light and fluffy and forms soft peaks. -- Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the base into a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture. -- Cover the ice cream and freeze for **8 hours**, then scoop and serve. - -## Additional Notes - -- Exercise caution during preparation to avoid cuts or burns. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md b/en/dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md deleted file mode 100644 index c7bd7df4..000000000 --- a/en/dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md +++ /dev/null @@ -1,41 +0,0 @@ -# How to Make Yogurt Panna Cotta - -![Example finished dish](./酸奶意式奶冻.png) - -Panna cotta is an excellent dessert option to serve after a meal, and it pairs wonderfully with jams, fresh fruits, and vanilla. This version incorporates plain yogurt to balance the sweetness and prevent it from being overly rich. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Heavy cream -- Sugar -- Plain yogurt -- Gelatin sheets -- Fine-mesh sieve - -## Preparation - -Before starting, decide how many servings you wish to make. One batch yields enough for 3 to 6 people. - -Per serving: - -- Heavy cream: 200g -- Sugar: 40g -- Plain yogurt: 250g -- Gelatin sheets: 6g - -## Instructions - -- Cut the gelatin sheets into small pieces and soak them in cold water. -- Place the heavy cream and sugar in a saucepan and heat to 60°C (140°F). -- Remove the saucepan from the heat. Take the gelatin out of the water, squeeze out excess moisture, and add it to the warm cream. Stir until fully dissolved. -- Allow the cream mixture to cool to 40°C (104°F), then stir in the plain yogurt until well combined. -- Strain the mixture through a fine-mesh sieve twice to ensure smoothness. -- Divide the mixture into suitable containers and refrigerate for at least 4 hours. - -## Additional Notes - -- Traditional panna cotta is made solely with heavy cream and contains more sugar, resulting in a richer, sweeter taste. This modified version is lighter and less sweet, making it easier to enjoy. - -If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.png b/en/dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.png deleted file mode 100644 index 5c27c60a..000000000 --- a/en/dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:679a966f7409cd39662d4905bfe33901f52e13e8431ff9eb66696a5f316468a3 -size 630728 diff --git a/en/dishes/dessert/雪花酥/雪花酥.md b/en/dishes/dessert/雪花酥/雪花酥.md deleted file mode 100644 index 29e4f07a..000000000 --- a/en/dishes/dessert/雪花酥/雪花酥.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Snowflake Crisp - -![Finished Snowflake Crisp](./雪花酥成品.jpg) - -Snowflake Crisp is a quick and easy dessert, perfect for gifting in boxes. It takes about 30 minutes to prepare. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -### Tools - -- Non-stick frying pan -- Baking spatula (a regular spatula can be used as a substitute; 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 Nuts recommended) -- Biscuits (non-stuffed biscuits recommended; Xiaofu or specialized Snowflake Crisp baking biscuits are good choices) - -## Measurements - -Per batch: - -- Unsalted butter: 20g -- Marshmallows: 75g -- Whole milk powder: 40g -- Mixed nuts: 60g -- Biscuits: 75g - -## Instructions - -- If the biscuits are larger than a one-yuan coin, cut them into small pieces first. -- Add the unsalted butter to the pan and heat over low heat until completely melted. -- Add the marshmallows to the pan and stir with a spatula until melted and evenly combined with the butter. -- Add 20g of milk powder to the pan and stir with a spatula. Turn off the heat immediately after the milk powder is evenly mixed with the butter and marshmallow mixture. -- While still hot, add the prepared mixed nuts and biscuits to the pan and stir with a spatula. -- Once the mixture cools down to a touchable temperature, put on disposable plastic gloves. Knead in the pan or pull and stretch with both hands to evenly distribute the biscuits, nuts, marshmallows, butter, and milk powder. -- Press the mixture into the mold, pressing the edges firmly. Use a rolling pin to flatten it. For any uneven sides, use your hand to press them into straight edges as much as possible. -- Let it cool at room temperature. Once completely cooled, remove from the mold. Cut into pieces following the mold's lines or into your preferred size. Sprinkle with the remaining milk powder, ensuring all sides of the Snowflake Crisp are coated. - -## Additional Notes - -- The longer the marshmallows are heated, the harder the final product will be. -- Reference: [【A Small Pot, Ten Minutes to Make Viral Strawberry "Snowflake Crisp" - Bilibili】](https://b23.tv/P547ILO) - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/雪花酥/雪花酥成品.jpg b/en/dishes/dessert/雪花酥/雪花酥成品.jpg deleted file mode 100644 index 21c51642..000000000 --- a/en/dishes/dessert/雪花酥/雪花酥成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:eb9440cf532ca03584d3b54facc511c7bbaccc4be06dc8ec2c91bd2ffcd7dbf1 -size 844716 diff --git a/en/dishes/dessert/魔芋蛋糕/魔芋蛋糕.md b/en/dishes/dessert/魔芋蛋糕/魔芋蛋糕.md deleted file mode 100644 index 52794eab..000000000 --- a/en/dishes/dessert/魔芋蛋糕/魔芋蛋糕.md +++ /dev/null @@ -1,92 +0,0 @@ -# How to Make Konjac Cake - -Konjac cake is a low-calorie dessert. The cake itself is gluten-free and uses zero-calorie sweeteners instead of white sugar, making it ideal for those on a fat-loss diet. Including baking time, it generally takes about **0.5 hours** to complete. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -### Tools - -* Oven -* Electric hand mixer -* Metal cake pan (any shape) -* Baking paper -* Spatula (for folding and smoothing the batter) -* Heat-resistant gloves -* [Optional] Egg separator - -### Ingredients - -* Eggs -* Erythritol -* Cocoa powder -* Konjac flour -* Cream of tartar - -## Measurements - -Per serving (9.25 × 5 × 1 inches): - -* 3 eggs -* 50g Erythritol -* 10g Cocoa powder -* 10g Konjac flour -* 1g Cream of tartar - -## Instructions - -### Preheat the Oven - -* Start preheating the oven to 350 ℉ (150 ℃) before preparing the batter to save time. - -### Initial Separation Steps - -* Take fresh eggs out of the refrigerator. -* Prepare two clean, dry containers to hold the egg whites and yolks separately. -* The container for egg whites can have slight moisture but **must be completely free of oil**; the container for egg yolks must not have any water droplets. -* Crack the eggs and separate the whites from the yolks into the two containers using your hands or an egg separator. -* Ensure the yolks do not break, and **no yolk should mix into the egg whites**, as this will severely hinder whipping. (Small white chalazae strands are fine to enter the whites and do not affect the process.) -* (Note: If not using a stand mixer, the container holding the egg whites will also be used for whipping. To prevent overflow, ensure the volume does not exceed **1/8** of the container's capacity after adding all the egg whites.) - -### Whipping the Egg Whites - -* Add 1g of cream of tartar to the egg whites. -* Whip on high speed until the mixture reaches a *coarse bubbly state*, then add 50g of erythritol. -* Reduce the mixer to medium-low speed and whip until the egg whites reach a *stiff peak state* (when the mixer head is lifted, short, upright peaks form; when the container is inverted, the whites should stick to the container and not fall out). -* At this point, the egg whites are whipped to the required consistency. - * Keep the mixer head close to the bottom of the container to prevent a situation where the top layer is whipped but the bottom remains liquid. - -### Mixing Other Ingredients - -* Add the separated egg yolks to the whipped egg whites and mix evenly with an electric mixer at low to medium speed. -* Add **10g cocoa powder** and **10g konjac flour** to the egg whites. First, fold them in gently with a spatula because using an electric mixer directly may cause the powder to splash. -* The folding technique is as follows: - * Hold the spatula with your right hand and insert it from the center of the mixing bowl to the bottom of the batter. - * Scrape towards the 8 o'clock direction until you hit the side of the bowl. Gently lift the batter into the air, then move it back to the center of the bowl to release it. - * Hold the mixing bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position. This completes one cycle with a rotation of 60 degrees. - * The speed should be approximately 2 strokes per second. - * This method is from *Kojima Sensei's Cake Class*. In layman's terms, it is like stir-frying vegetables. -* After folding, mix evenly with an electric mixer at low speed. - -### Baking - -* Line the mold with parchment paper, ensuring it fits snugly against the bottom and inner walls. -* Pour the cake batter into the mold, smooth the top with a spatula, and then tap the mold a few times to remove large air bubbles. -* Bake for 25 minutes. -* Once baked, remove the mold using heat-resistant gloves. - -### Cooling and Unmolding - -* (Optional) Drop the mold from a height to release trapped steam. -* Invert the mold for 10 minutes to allow the cake to cool. - * Unmolding the cake immediately before it has cooled may damage it. - * This step may be **hot**, so be sure to wear heat-resistant gloves. -* Unmold the cake, slice it with a spatula, and serve. - -## Additional Information - -* This recipe is primarily based on the video [Keto Konjac Chocolate Cake｜生酮蛋糕](https://youtu.be/gzXlOrGI54U). -* The process for whipping egg whites and other steps is heavily inspired by the [Chiffon Cake](../戚风蛋糕/戚风蛋糕.md) preparation method. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/dessert/龟苓膏/龟苓膏.md b/en/dishes/dessert/龟苓膏/龟苓膏.md deleted file mode 100644 index 933673a8..000000000 --- a/en/dishes/dessert/龟苓膏/龟苓膏.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Guilinggao - -![Finished Guilinggao](./龟苓膏成品.jpg) - -Estimated Cooking Difficulty: ★★ - ---- - -## Ingredients and Tools Needed - -- Guilinggao powder: 25 g -- Cold water: 120 ml -- Boiling water: 500 ml -- White granulated sugar: 100 g -- Small pot -- Stirring utensil -- Mold or bowl - ---- - -## Yield - -Each batch yields approximately 3–4 small bowls, suitable for 2–4 people. - ---- - -## Instructions - -1. Pour 25 g of Guilinggao powder and 120 ml of cold water into a pot. Stir thoroughly until no lumps remain. -2. In another container, add 100 g of white granulated sugar and pour in 500 ml of boiling water. Stir until the sugar is completely dissolved. -3. Slowly pour the sugar water into the Guilinggao powder mixture, stirring immediately to prevent clumping. -4. Transfer the mixture back into the pot. Heat over medium-low heat while stirring continuously to prevent sticking to the bottom. -5. Cook until the liquid thickens and begins to form small bubbles, then remove from heat. -6. Quickly pour the mixture into a mold and allow it to cool and set naturally. For better texture, refrigerate for 1–2 hours before serving. - ---- - -## Additional Tips - -- Avoid moving the container while the Guilinggao is cooling, as this may affect its setting. -- Avoid using high heat during cooking to prevent clumping or burning the bottom. -- You can add honey, condensed milk, or fruit according to your personal preference. -- The concentration of Guilinggao powder may vary slightly by brand. Refer to the package instructions and adjust the ratios as needed. - ---- - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/dessert/龟苓膏/龟苓膏成品.jpg b/en/dishes/dessert/龟苓膏/龟苓膏成品.jpg deleted file mode 100644 index f3dbb9b7..000000000 --- a/en/dishes/dessert/龟苓膏/龟苓膏成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:6512d541a8cda03b8294602aa3e642552926fa6d05c28030345170facff252a8 -size 11754 diff --git a/en/dishes/drink/B52轰炸机.md b/en/dishes/drink/B52轰炸机.md deleted file mode 100644 index 2ee1433c..000000000 --- a/en/dishes/drink/B52轰炸机.md +++ /dev/null @@ -1,42 +0,0 @@ - -# How to Drink a B-52 - -The B-52 is a unique cocktail experience, best enjoyed with a short straw, a napkin, and a lighter. - -Ignite the drink and down it in one gulp through the straw. This delivers the thrilling sensation of experiencing both cold and heat simultaneously—a contrast only fully appreciated by trying it yourself. - -Using a straw is particularly suitable for women. The most thrilling way to drink it is to consume it all in one go. Be careful to avoid touching the rim of the glass to prevent burns. Allow the flame to extinguish inside your mouth to fully savor the flavor. - -Estimated Difficulty: ★★★ - -## Ingredients and Tools - -- Kahlúa Coffee Liqueur -- Baileys Irish Cream -- Sky Vodka Original -- Bar spoon -- Liqueur glass -- Lighter - -## Measurements - -Per serving: - -- Kahlúa Coffee Liqueur: 10 ml -- Baileys Irish Cream: 10 ml -- Sky Vodka Original: 10 ml - -## Instructions - -- Pour the Kahlúa Coffee Liqueur into the liqueur glass, filling it to the bottom 1/3 (10 ml). -- Slowly pour the Baileys Irish Cream over the back of the bar spoon, filling the middle 1/3 (10 ml). Go slowly to ensure distinct layers. (Pouring too quickly will cause the liqueur and coffee to mix.) -- Finally, pour the Sky Vodka Original on top (10 ml). -- Warm the rim of the glass with a lighter. -- Final step: Ignite the drink. Do you see the small pale blue flame? - -## Additional Notes - -- The common method in bars is to provide a straw. Insert it while the flame is still burning, then quickly inhale the entire drink. -- Because the straw is narrow, oxygen is limited, causing the flame to extinguish. Do not worry. You will feel a hot, spicy sensation traveling down your throat to your stomach, followed by a lingering aftertaste of coffee and cream. It is both thrilling and delicious. - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/drink/Mojito莫吉托.md b/en/dishes/drink/Mojito莫吉托.md deleted file mode 100644 index 9804fc8d..000000000 --- a/en/dishes/drink/Mojito莫吉托.md +++ /dev/null @@ -1,44 +0,0 @@ - -# How to Make a Mojito - -A Mojito is a traditional Cuban highball cocktail. - -This drink has a relatively low alcohol content (approximately 10%). - -Estimated difficulty: ★★★ - -## Required Ingredients and Tools - -- Crushed ice -- Chilled soda water -- Juicer -- Highball glass -- Muddler - -## Ingredients (Per Serving) - -- One lime (cut in half) -- Five mint leaves -- 20ml syrup -- 45ml gold rum -- 10ml Blue Sky original vodka - -## Instructions - -- Cut one half of the lime into small pieces, place them in the highball glass, and muddle them to extract the juice using the muddler; -- Rub 3-4 mint leaves along the rim of the glass, then place them inside; -- Add 20ml of syrup; -- Add 45ml of gold rum; -- Squeeze the juice from the remaining lime half into the glass; -- Gently stir to achieve a semi-melted state for the sugar/syrup; -- Add crushed ice to the glass until it fills 3/4 of the volume; -- Top up with chilled soda water until the crushed ice is just covered; -- Stir gently for half a minute; -- Fill the highball glass to the brim with additional crushed ice; -- Slap the remaining sprig of mint to awaken its aroma, insert it into the crushed ice, and use it as garnish. - -## Additional Information - -- Reference: [【Bilibili】Mojito (Mojito) One of the world's most famous classic cocktails.](https://www.bilibili.com/video/BV1jg4y187kB) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/冬瓜茶.md b/en/dishes/drink/冬瓜茶.md deleted file mode 100644 index 396dffe7..000000000 --- a/en/dishes/drink/冬瓜茶.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make Winter Melon Tea - -Winter melon tea is a refreshing traditional beverage. Beginners typically need 4 to 5 hours to complete it. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Winter melon -- Rock sugar -- Plastic wrap -- Strainer -- Large pot - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is exactly enough for 4–5 people. - -Per serving: - -- Winter melon: 1000g -- Rock sugar: 300g - -## Instructions - -1. **Prepare the winter melon**: Peel the winter melon, remove the seeds, and cut it into small pieces (no larger than 4cm per piece). -2. **Add rock sugar**: Mix the winter melon with the rock sugar until well combined. Cover with plastic wrap and refrigerate for at least 2 hours. -3. **Cook the winter melon**: The winter melon will have released a lot of water. Pour it into a pot, bring to a boil over high heat, then reduce to medium-low heat and simmer slowly for 1–2 hours. Stir frequently to prevent sticking. -4. **Strain the winter melon tea**: Use a strainer to filter the cooked winter melon tea liquid, removing the melon pieces and keeping only the liquid. -5. **Cool down**: Let the winter melon tea liquid cool, then pour it into a clean container and refrigerate. -6. **Serve**: The prepared winter melon tea liquid is a concentrate. Add water or other beverages according to your preference. It can be enjoyed hot or cold. - -## Additional Notes - -- **Taste adjustment**: The amount of rock sugar can be adjusted to achieve your preferred level of sweetness. -- **Storage method**: Store in the refrigerator. It is recommended to consume within 1 week. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/冰粉/冰粉.md b/en/dishes/drink/冰粉/冰粉.md deleted file mode 100644 index 3f2bb8bd..000000000 --- a/en/dishes/drink/冰粉/冰粉.md +++ /dev/null @@ -1,43 +0,0 @@ -# How to Make Bingfen - -![Shi Liangfen (Bingfen) Finished Product 1](./石凉粉(冰粉)成品1.jpg)成品 1.jpg) -![Shi Liangfen (Bingfen) Finished Product 2](./石凉粉(冰粉)成品2.jpg)成品 2.jpg) - -Shi Liangfen, also known as Bingfen in some regions, is a famous local snack from Shihe District, Xinyang City, Henan Province, belonging to the Yu cuisine category. This dish is similar to jelly but is healthier because it is made from natural plants. Served with mint juice, lemon juice, red beans, and other condiments, it is refreshing and helps relieve summer heat. It is deeply loved by locals and suitable for people of all ages. - -The preparation method is simple but time-consuming, with an estimated duration of 3 hours (including 2.5 hours for setting). - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- 200g Bingfen seeds -- A piece of gauze for filtering soy pulp -- 2000g cooled boiled water -- 10ml mint juice / 10g mint powder -- Disposable transparent plastic cups (optional) -- Water-activated glowing ice cubes (optional) - -## Calculation - -Determine how many portions you plan to make before each preparation. One portion is enough for 5 people. - -Per portion: - -- 200g Bingfen seeds -- 2000g cooled boiled water -- 10ml mint juice / 10g mint powder - -## Instructions - -- Pour the cooled boiled water into a basin; -- Wrap all the Bingfen seeds in the gauze and tie the opening; -- Place the wrapped Bingfen seeds into the cooled boiled water and knead vigorously for 6 minutes; -- Then let the cooled boiled water sit for 2.5 hours until it sets; -- Scoop the Shi Liangfen into prepared disposable transparent plastic cups, add 10ml mint juice or 10g mint powder (lemon juice, hawthorn juice, or mulberry juice can also be used), add the water-activated glowing ice cubes, and stir slowly with a spoon. - -## Additional Notes - -- During the process, observe the color and viscosity changes of the cooled boiled water. If the color is too light or the water is not sticky, it indicates that the amount of Bingfen seeds is insufficient or the kneading force and time were inadequate. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/冰粉/石凉粉(冰粉)成品1.jpg b/en/dishes/drink/冰粉/石凉粉(冰粉)成品1.jpg deleted file mode 100644 index d2983b94..000000000 --- a/en/dishes/drink/冰粉/石凉粉(冰粉)成品1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9caf2438128303b0d8f969b390814507bc1873fb090071562323caf96a0a6c37 -size 94427 diff --git a/en/dishes/drink/冰粉/石凉粉(冰粉)成品2.jpg b/en/dishes/drink/冰粉/石凉粉(冰粉)成品2.jpg deleted file mode 100644 index 1df5cf55..000000000 --- a/en/dishes/drink/冰粉/石凉粉(冰粉)成品2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:cc5293d83c036652b505b509282b3a53fe2081c191a52be38be6e5df3b76591d -size 761836 diff --git a/en/dishes/drink/印度奶茶.md b/en/dishes/drink/印度奶茶.md deleted file mode 100644 index 7f10d1ff..000000000 --- a/en/dishes/drink/印度奶茶.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Indian Chai - -> Masala Chai— Indian Spiced Tea - -Masala Chai is India's national beverage, with almost every Indian drinking 2–3 cups daily. "Masala" means "mixed spices," and "Chai" means "tea." Black tea is boiled with milk and spices such as ginger, cardamom, and cinnamon, resulting in a rich, mellow flavor with a unique spicy warmth. On the streets of India, you can see "Chai Wallahs" (tea vendors) preparing fresh chai at stalls, a process that takes about 10 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Black tea (CTC black tea is best, or Assam black tea) -- Whole milk -- Ginger -- Green cardamom -- Cinnamon stick -- Cloves -- Black peppercorns -- Sugar -- Small saucepan - -## Calculations - -Determine how many servings you want to make before starting. - -Per serving (approximately 200ml): - -- Water: 120ml -- Whole milk: 120ml -- Black tea: 8g (about 2 teaspoons) -- Ginger: 5g (about a 1cm piece), crushed -- Green cardamom: 2 pods, crushed open -- Cinnamon stick: 1 small piece (about 2cm) -- Cloves: 2 -- Black peppercorns: 2, crushed -- Sugar: 10–15g (adjust to taste) - -## Instructions - -- Crush the ginger (no need to chop finely; crushing is enough to release the juice) -- Crush the cardamom pods with the back of a knife to expose the seeds inside -- Crush the black peppercorns -- Pour 120ml of water into the small saucepan -- Add the crushed ginger, cardamom, cinnamon stick, cloves, and black peppercorns -- Bring to a boil over high heat, then reduce to low heat and **simmer for 2 minutes** to fully release the spice flavors -- Add 8g of black tea and continue to simmer on low heat for **2 minutes**, until the *tea turns a darker color* -- Pour in 120ml of whole milk -- Heat over medium heat, **watching closely**; reduce to low heat immediately when the chai *starts bubbling up* (milk can easily boil over) -- Simmer on low heat for **2–3 minutes**, occasionally lifting the pan and pouring the mixture back in (repeat 3–4 times) to thoroughly blend the tea and milk -- Add sugar and stir until dissolved -- Turn off the heat -- Strain into a teacup using a sieve to remove tea leaves and spice residue -- Serve hot - -- CTC tea (made using the Crush, Tear, Curl process) is the best choice for Indian chai because its fine particles release a rich tea flavor in a short time. Chinese Keemun black tea or Dianhong can also be used as substitutes. -- The ratio of milk to water can be adjusted according to personal preference. For a stronger chai, use more milk and less water; for a lighter version, use more water and less milk. -- Ginger is the soul of Indian chai; it is not recommended to omit it. -- Indians tend to make chai very sweet. If this is not to your taste, you can reduce the amount of sugar. -- In India, chai is not just a beverage but also a social culture. Friend gatherings, business negotiations, and even first meetings often begin with a cup of chai. Statistics show that India consumes over 1 billion cups of tea daily. -- Indian street-side chai stalls (Chai Wala) typically serve tea in clay cups (Kulhad), imparting a unique earthy aroma to the brew. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/可乐桶.md b/en/dishes/drink/可乐桶.md deleted file mode 100644 index cbd155ec..000000000 --- a/en/dishes/drink/可乐桶.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make a Boilermaker - -**Alcohol consumption is harmful to health. Minors are prohibited from drinking.** - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -Ingredients - -- Bourbon whiskey -- Coca-Cola -- Ice cubes -- Lemon (optional, for enhanced flavor) - -Tools - -- Manual citrus juicer - -## Measurements - -One serving, approximately 900 ml (including ice) - -- Whiskey: 100 ml -- Coca-Cola: 500 ml -- Lemon: 1 piece -- Ice cubes: 300 g - -## Instructions - -Preparing the Lemon - -1. Cut the lemon in half (**with the knife perpendicular to the line connecting the stem and blossom ends of the lemon**), and slice one piece from one half for garnish. -2. Cut the remaining lemon halves in half again. Use the citrus juicer to extract juice from the four resulting quarters into a container for later use. -3. Place the squeezed lemon halves into a container for later use. - -Final Assembly - -1. Choose a glass; a large glass or metal bucket with a capacity of about 1 liter is recommended. -2. Add the ice cubes and squeezed lemon halves to the glass (arrange the lemon and ice according to personal preference). -3. Pour in 15 ml of lemon juice (add more or all of it if you prefer a sour taste). -4. Slowly pour Coca-Cola along the side of the glass until it reaches 3/4 of the way to the rim (maintain a ratio of approximately 5:1 for Coca-Cola to whiskey). -5. Pour in the whiskey until the glass is full. - -## Additional Notes - -The flavor of the whiskey in a Boilermaker is masked by the ice and Coca-Cola, making it easy for those with low alcohol tolerance to overconsume unknowingly. Please ensure the safety of yourself and others when preparing this drink. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/奇异果菠菜特调/kiwi-example.jpg b/en/dishes/drink/奇异果菠菜特调/kiwi-example.jpg deleted file mode 100644 index 77c1d075..000000000 --- a/en/dishes/drink/奇异果菠菜特调/kiwi-example.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5de91d65ad3fd78eeec884161be09d7d1874f868800677afff7f63ab23fc4311 -size 600591 diff --git a/en/dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md b/en/dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md deleted file mode 100644 index 9f6f5dee..000000000 --- a/en/dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md +++ /dev/null @@ -1,45 +0,0 @@ -# How to Make Kiwi Spinach Special Blend - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Ingredients: - - Kiwi - - Apple - - Spinach leaves (2-5 leaves) - - Water - - White sugar -- Tools - - Juicer - -## Measurements - -- Drinking water: 700ml -- Kiwi: 2 pieces -- Apple: 1/2 piece -- Spinach leaves: 4 leaves -- White sugar: 12 grams - -## Instructions - -- Cut the kiwi in half, then divide each half into four small pieces -- Dice the apple -- Remove the stems from the spinach leaves, keeping only the leafy parts -- Chop the spinach finely -- Pour everything into the juicer's blending cup -- Add water -- Add white sugar -- Start the blender and blend for about 4 cycles of 15 seconds each (pause every 15 seconds to check the consistency) - -## Additional Notes - -- Regarding the amount of white sugar: Full sweetness is 12g, but you can adjust it between 0-12g according to your preference -- This recipe is inspired by IKEA's Kiwi Spinach Juice. It may not be as delicious as the original, but it's still good -- Improvements are welcome! - -### Final Product - -![Kiwi Spinach Special Blend](kiwi-example.jpg) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/奶茶.md b/en/dishes/drink/奶茶.md deleted file mode 100644 index 80a9b1fd..000000000 --- a/en/dishes/drink/奶茶.md +++ /dev/null @@ -1,33 +0,0 @@ -# How to Make Milk Tea - -Milk tea is a simple and easy-to-make beverage. Beginners can typically prepare it in about 30 minutes. - -Estimated Cooking Difficulty: ★★ - -## Required Ingredients and Tools - -- Bagged black tea (Lipton Yellow Label is recommended) -- Whole milk powder or evaporated milk -- Cups, such as graduated measuring cups, ceramic mugs, or thermal tumblers - -## Measurements - -Per serving: - -- 2 bags of bagged black tea (approximately 4g) -- 11-12g of milk powder -- 5-7g of sugar - -## Instructions - -- Place 2 bags of bagged black tea into a cup and add 180-200mL of **boiling water**. -- **Let it steep for 20 - 30 minutes**. -- Measure 11-12g of milk powder and 5-7g of sugar, and add them to the liquid from the previous step. -- Stir well and enjoy. - -## Additional Tips - -- After adding boiling water, try to keep the inside of the cup warm, for example, by using a cup with a narrow opening or covering it with a lid. If the ambient temperature is low, using a measuring cup might cause the boiling water to cool before it hits the tea; in such cases, you can estimate the volume directly without a measuring cup. -- After the steeping time is complete, lift or stir the tea bag to ensure more even brewing. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/杨枝甘露.md b/en/dishes/drink/杨枝甘露.md deleted file mode 100644 index 489f47b0..000000000 --- a/en/dishes/drink/杨枝甘露.md +++ /dev/null @@ -1,41 +0,0 @@ -# How to Make Yangzhi Ganlu - -I didn't use sago pearls because I didn't have any at home, but I had plenty of chia seeds, which I used as a substitute. Moreover, chia seeds only need to be soaked, not boiled, saving a lot of time! - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Glass -- Fruit knife -- Milk -- Ice cubes -- Blender/Juicer - -## Ingredients - -Per serving: - -- Chia seeds: 24g -- Milk: 50ml -- Ice cubes: 2 small cubes -- Mango: 1 piece -- Grapefruit: 1/2 piece -- Coconut milk: 150ml - -Garnish (optional): - -- Shredded dried mango -- Shredded dried orange - -## Instructions - -- Soak chia seeds in milk for 10 minutes. -- While the seeds are soaking, peel and dice half a mango and the grapefruit, then place them in the glass. -- Cut the other half of the mango into small pieces, add ice cubes and coconut milk to the blender, and blend until smooth. -- Pour the mixture into the glass and add garnish (if using). -- Enjoy while writing code!! - -## Additional Information - -If you follow this guide and encounter any issues or have suggestions for improvement, please open an Issue or submit a Pull request. diff --git a/en/dishes/drink/柠檬水/柠檬水.jpg b/en/dishes/drink/柠檬水/柠檬水.jpg deleted file mode 100644 index b3c3a75f..000000000 --- a/en/dishes/drink/柠檬水/柠檬水.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:12dd16d866a01e8a94280f0276534716ebcd5055205223e944491bef3db2b0f1 -size 317111 diff --git a/en/dishes/drink/柠檬水/柠檬水.md b/en/dishes/drink/柠檬水/柠檬水.md deleted file mode 100644 index 86c7de27..000000000 --- a/en/dishes/drink/柠檬水/柠檬水.md +++ /dev/null @@ -1,37 +0,0 @@ -# How to Make Lemonade - -![Finished Lemonade](./柠檬水.jpg) - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Ingredients - - Lemon - - Fruit Honey - - Ice (optional) -- Tools - - Shaker - -## Measurements - -One serving, approximately 500 ml - -- Lemon: 40–45 g -- Fruit Honey: 40–45 g -- Ice: A few cubes (optional) - -## Instructions - -- Weigh 40–45 g of lemon and place it in the shaker -- Cover the shaker and shake vigorously about 10 times -- Add 40–45 g of fruit honey -- Add water -- Shake well to mix -- Finally, add ice to taste - -## Additional Information - -- Reference: [Lemonade Tutorial](https://v.douyin.com/TVNTcXDi46I) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/drink/泰国手标红茶/泰国手标红茶.jpg b/en/dishes/drink/泰国手标红茶/泰国手标红茶.jpg deleted file mode 100644 index 8cdfaa60..000000000 --- a/en/dishes/drink/泰国手标红茶/泰国手标红茶.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:313daa522a150313b0adb87e0cbc867c3ce1c610391f131e6cc8cc929d584f66 -size 74470 diff --git a/en/dishes/drink/泰国手标红茶/泰国手标红茶.md b/en/dishes/drink/泰国手标红茶/泰国手标红茶.md deleted file mode 100644 index 18177db4..000000000 --- a/en/dishes/drink/泰国手标红茶/泰国手标红茶.md +++ /dev/null @@ -1,44 +0,0 @@ - -# How to Make Thai Hand-Label Black Tea - -![Finished Thai Hand-Label Black Tea](./泰国手标红茶.jpg) - -Thai Hand-Label Black Tea is a milk tea commonly found on the streets of Thailand, known for its rich, pure flavor and creamy texture. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Water -- Tea powder -- Condensed milk -- White sugar -- Milk -- Digital scale -- Measuring container -- Hong Kong-style milk tea filter bag - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for one person. - -Per serving: - -- Water (600cc) -- Tea powder (20g) -- White sugar (24g) -- Milk (18ml) -- Condensed milk (24g) - -## Instructions - -- Boil 600cc of water over high heat. -- Place 20g of tea powder into the filter bag, pour the boiling water through the bag, and filter it 20 times. -- Using a digital scale, measure 24g of condensed milk, 24g of white sugar, and 18ml of milk, then place them into a kettle with a capacity of 1000ml or more. -- Pour the filtered tea into the kettle and stir until the white sugar is completely dissolved. -- Refrigerate the mixture for at least 4 hours. -- Add 6-8 ice cubes before drinking. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/海边落日/海边落日.jpg b/en/dishes/drink/海边落日/海边落日.jpg deleted file mode 100644 index 0af0528e..000000000 --- a/en/dishes/drink/海边落日/海边落日.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:7b86eb8a26fb569ffe0ba565119e8318cf1e63b26d63c0eb682d289301f19147 -size 100230 diff --git a/en/dishes/drink/海边落日/海边落日.md b/en/dishes/drink/海边落日/海边落日.md deleted file mode 100644 index 9b282698..000000000 --- a/en/dishes/drink/海边落日/海边落日.md +++ /dev/null @@ -1,66 +0,0 @@ -# How to Make Seaside Sunset - -**Alcohol consumption is harmful to health. Minors are prohibited from drinking.** - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -Ingredients - -- Grenadine syrup -- NFC orange juice -- Soda water -- White rum -- Blue curaçao liqueur -- Lemon juice -- Ice cubes -- Lemon - -Tools - -- Large glass -- Stirring rod -- Jigger -- Cocktail shaker -- Straw -- Fruit knife - -## Measurements - -One serving (with ice) - -- Grenadine syrup: 15ml -- Orange juice: 35~50ml -- Soda water: 50ml -- White rum: 30ml -- Blue curaçao liqueur: 15ml -- Lemon juice: 15ml -- Large ice cubes: to taste -- Lemon: 1 slice - -## Instructions - -Preparing the Lemon - -1. Wash the lemon and slice one piece. - -Mixing - -1. Select a glass; a transparent glass with a capacity of 350~400 ml is recommended. -2. Add large ice cubes and stir the ice in the glass with a stirring rod. -3. Add the grenadine syrup. -4. Pour the orange juice along the stirring rod into the glass until it is about half full. -5. Gently stir half a circle. -6. Pour in the soda water. -7. Take the cocktail shaker, add white rum, blue curaçao liqueur, lemon juice, and ice cubes. Then shake, shake. -8. Gently pour the mixture into the glass. -9. Garnish with a lemon slice and insert a straw. - -## Additional Content - -### Final Product - -![Seaside Sunset](./海边落日.jpg) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/牛油果拉西.md b/en/dishes/drink/牛油果拉西.md deleted file mode 100644 index e20047a8..000000000 --- a/en/dishes/drink/牛油果拉西.md +++ /dev/null @@ -1,43 +0,0 @@ -# How to Make Avocado Lassi - -Avocado Lassi is a healthy drink that combines the traditional Indian yogurt beverage "Lassi" with creamy avocado, offering a smooth and sweet taste, making it perfect for breakfast or afternoon tea. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Plain yogurt -- Ripe avocado -- Honey -- Cold milk -- Cardamom powder (optional) -- Mint leaves or crushed nuts (optional, for garnish) -- Blender (high-speed blender/juicer) - -## Calculation - -Determine how many servings you want to make before each preparation. One serving is exactly enough for one person. - -Per serving: - -- 120 ml of plain yogurt -- 1 ripe avocado -- 1 tablespoon of honey (adjust to taste) -- 60 ml of cold milk -- A pinch of cardamom powder (optional) - -## Instructions - -- Cut the avocado in half, remove the pit, peel off the skin, and dice the flesh into small pieces. -- Add 120 ml of plain yogurt, the diced avocado, 1 tablespoon of honey, and 60 ml of cold milk to the blender. -- (Optional) Add a pinch of cardamom powder for a unique flavor. -- Blend for **about 1 minute** until the mixture is completely smooth and creamy. -- Pour the blended drink into a glass. -- (Optional) Garnish with a few mint leaves or 5g of crushed nuts on top. - -## Additional Notes - -- Choose a ripe avocado to ensure the drink has a creamy texture and vibrant color. -- For a colder texture, reduce the amount of milk slightly and add a few ice cubes before blending. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/百香果橙子特调/soda-version.jpg b/en/dishes/drink/百香果橙子特调/soda-version.jpg deleted file mode 100644 index 4478109f..000000000 --- a/en/dishes/drink/百香果橙子特调/soda-version.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d65a1c4f9b0016298a5d4b661a19eebb2a74b4b49d01dd311a782496a9144cf2 -size 105993 diff --git a/en/dishes/drink/百香果橙子特调/tea-version.jpg b/en/dishes/drink/百香果橙子特调/tea-version.jpg deleted file mode 100644 index e7ba2a97..000000000 --- a/en/dishes/drink/百香果橙子特调/tea-version.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c9d04d453fa419fcf87b17fc37e77fb1405677770c46ef4c8004ef30d22833f1 -size 384028 diff --git a/en/dishes/drink/百香果橙子特调/百香果橙子特调.md b/en/dishes/drink/百香果橙子特调/百香果橙子特调.md deleted file mode 100644 index 12d78cae..000000000 --- a/en/dishes/drink/百香果橙子特调/百香果橙子特调.md +++ /dev/null @@ -1,68 +0,0 @@ -# How to Make Passion Fruit Orange Special Blend - -Jasmine Green Tea Version - -![tea](./soda-version.jpg) - -Sparkling Soda Version - -![tea](./tea-version.jpg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Ingredients: - - Passion fruit - - Orange - - Jasmine green tea leaves OR sparkling soda (choose one) - - White sugar - - Ice cubes - - Honey (optional) - - Mint leaves or other green leaves (optional, for garnish) -- Tools - - Manual juicer - -## Calculations - -- Based on the Jasmine Green Tea version, for one serving (approximately 380 ml): - - 1 Orange (approx. 200 g, fist-sized) - - 3–6 g Jasmine green tea leaves - - 150 ml Boiling water - - 160 g or more Ice cubes - -- Passion Fruit Marination (since the quantity is small and difficult to measure precisely, this recipe covers two servings): - - 3 Passion fruits - - 30 g White sugar - - 10 g Honey (if unavailable, substitute with 5 g white sugar) - -## Instructions - -- Marinating the Passion Fruit (since the quantity is small and difficult to measure precisely, this recipe covers two servings): - - Scoop out the pulp from the three passion fruits (do not discard the juice inside) into a container - - Add 30 g of white sugar - - Add 10 g of honey (if unavailable, substitute with 5 g white sugar) - - Stir well - - Seal the container with plastic wrap and refrigerate for 12–24 hours to marinate -- Preparing the Jasmine Green Tea (Recommended Ratio => Tea : Water : Ice = 1–2 : 50 : 30): - - Measure 3–6 g of tea leaves into a container, add 150 ml of boiling water, and steep for 6 minutes - - Add 90 g of ice cubes to the brewed tea to cool it down; stir to accelerate cooling - - Once the ice has melted, strain out the tea leaves to obtain approximately 240 ml of Jasmine green tea -- Preparing the Orange (can be done while brewing the tea): - - Cut the orange in half (**cut vertically along the axis from stem to base**), and slice one slice from one half for later use - - Cut the orange in half again, then use a juicer to extract juice from the four resulting quarters into a container for later use -- Final Assembly - - Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended - - Place 70 g of ice cubes at the bottom of the glass and pour in all the orange juice - - Place the previously sliced orange piece against the inner wall of the glass - - Pour one serving's worth of the marinated passion fruit over the ice - - Slowly pour the Jasmine green tea until the glass is full to create layers - - Garnish with green leaves on the surface (optional) - -Stir well and enjoy. - -## Additional Content - -If jasmine green tea is missing or not preferred, you can use sparkling water instead, skipping the jasmine green tea preparation step. - -If you follow the production process outlined in this guide and encounter any issues or see room for improvement, please submit an Issue or Pull Request. diff --git a/en/dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙-1.jpg b/en/dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙-1.jpg deleted file mode 100644 index f83f3af4..000000000 --- a/en/dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙-1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:301ba66260dde0e0a911c22c09c97686c352f41ccfd96dec8bb9c49da601bcee -size 307428 diff --git a/en/dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md b/en/dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md deleted file mode 100644 index 492f90cd..000000000 --- a/en/dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md +++ /dev/null @@ -1,37 +0,0 @@ -# How to Make Sugar Coconut Slush - -![alt text](Sugar Coconut Slush-1.jpg) - -Sugar Coconut Slush is an extremely quick and convenient drink to make. If the right ingredients are chosen, it offers a rich texture. However, the preparation process is quite noisy, making it best suited for making at home during the day as an afternoon tea treat. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Bottled coconut juice (preferably with a wide mouth) -- Coffee sugar (yellow coarse granules) - -## Calculations - -The ideal portion size for slush depends largely on its melting rate. A 300g batch of slush frozen at -18°C (0°F) will typically last about 30 minutes at room temperature. - -Per serving: - -- 500ml bottled coconut juice -- 10g coffee sugar (two packets of Taikoo coffee sugar) -- Chopped nuts (optional) - -## Instructions - -- Pour out 200ml from the 500ml bottle of coconut juice, then immediately tighten the cap securely. -- Place the bottle in the freezer and freeze for at least 10 hours. -- Remove the bottle from the freezer. Once you confirm the coconut juice inside is completely frozen, vigorously shake or tap the bottle against hard surfaces such as a wall corner, the back of a chair, or a table edge. (Please ensure the surface will not be damaged by this process.) -- Continue shaking or tapping until the frozen coconut juice transforms into a slush consistency. Then, open the cap and pour out the slush. -- Evenly sprinkle coffee sugar or chopped nuts over the top of the slush. -- Serve and enjoy. - -## Additional Notes - -- In the steps above, the bottled coconut juice can be frozen in advance, but it should not be stored for more than 7 days to avoid the risk of spoilage. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/drink/耙耙柑茶/citrus-tea.jpg b/en/dishes/drink/耙耙柑茶/citrus-tea.jpg deleted file mode 100644 index 9bbd9745..000000000 --- a/en/dishes/drink/耙耙柑茶/citrus-tea.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:69c20ab5d48b83e7106110c7a632c08fd4559c7cb2cf9f3125140448fa83987b -size 426359 diff --git a/en/dishes/drink/耙耙柑茶/耙耙柑茶.md b/en/dishes/drink/耙耙柑茶/耙耙柑茶.md deleted file mode 100644 index c4bd51a0..000000000 --- a/en/dishes/drink/耙耙柑茶/耙耙柑茶.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Pa Pa Gan Tea - -![citrus-tea](citrus-tea.jpg) - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Ingredients: - - Pa Pa Gan (see additional content for substitutes) - - Jasmine Green Tea - - Ice Cubes - - [Sucrose Syrup](../../condiment/sucrose-syrup/sucrose-syrup.md) (optional) -- Tools - - Blender - -## Measurements - -Yield: One serving, approximately 300 ml - -- Pa Pa Gan: 1–2 pieces (over 200 g) -- Jasmine Green Tea: 2–4 g -- Ice Cubes: 60 g -- 1:1 Sucrose Syrup: 10 g (optional) - -## Instructions - -- Prepare Jasmine Green Tea (recommended ratio => Tea : Water : Ice = 1–2 : 50 : 30) - - Weigh 2–4 g of tea leaves and place them in a container. Add 100 ml of boiling water and steep for 6 minutes. - - Add 60 g of ice cubes to the brewed tea to cool it down. Stir to accelerate cooling. - - Once the ice has melted, strain the tea leaves to obtain approximately 160 ml of jasmine green tea. -- Final Preparation - - Select a cup; a transparent glass with a capacity of about 300 ml is recommended. - - Separate the segments of the Pa Pa Gan, remove the outer skin, and collect the flesh. - - Add 130 g of the flesh and 130 ml of jasmine green tea to the blender. - - Pour in 10 g of sucrose syrup (optional; add if you prefer a sweeter taste). - - Secure the lid and blend for 20 seconds. Pour the blended mixture into the cup. - - Take a small amount of the flesh, tear it into pieces, and sprinkle it on top of the drink. - -Enjoy! - -## Additional Information - -- Pa Pa Gan can be substituted with other citrus fruits that are easy to separate into segments, such as Chou Ju (Honey Mandarin). -- The ratio of flesh to tea is 1:1. If you wish to prepare a larger quantity, increase the ingredients proportionally. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md b/en/dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md deleted file mode 100644 index af13375e..000000000 --- a/en/dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Make Pineapple Coffee Special Drink - -![Example Dish](./菠萝咖啡特调.png) - -The pineapple coffee special drink is a beverage very suitable for home preparation, with a sweet and sour taste. - -Estimated cooking difficulty: ★★★ - -## Essential Ingredients and Tools - -- Coffee liquid (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 each preparation, determine how many servings to make. One serving is exactly enough for 1 person. - -Per serving: - -- Coffee liquid 30ml -- Pineapple juice 60ml -- Ice cubes 50g -- Soda water 30ml -- Cream 30ml -- Milk 10ml -- Sugar 8g -- Sea salt 0.5g -- Rum 5ml - -## Instructions - -- Add ice cubes, coffee liquid, pineapple juice, and soda water to the cup in order. -- Whip the cream with sugar until it reaches a soft peak, then add rum and milk, mixing evenly until it becomes fluid. -- Pour the whipped cream over the mixed liquid in the cup. -- Sprinkle sea salt on top of the cream. - -## Additional Notes - -- For the coffee liquid, a floral or fruity flavor is recommended. For espresso, medium roast beans can be used; for cold brew, regular washed or natural process beans are suitable. -- When pouring the cream, keep the height as low as possible to allow the cream to float evenly on the surface of the drink, forming a creamy layer. -- Using fresh coffee liquid and pineapple juice can significantly enhance the overall flavor and texture. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/菠萝咖啡特调/菠萝咖啡特调.png b/en/dishes/drink/菠萝咖啡特调/菠萝咖啡特调.png deleted file mode 100644 index 3104e394..000000000 --- a/en/dishes/drink/菠萝咖啡特调/菠萝咖啡特调.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5ee44b9ed04db873e1575965fc357261be291c6f1853ed3ea93f5ab2aa584740 -size 479657 diff --git a/en/dishes/drink/酒酿醪糟/酒酿米糕.jpeg b/en/dishes/drink/酒酿醪糟/酒酿米糕.jpeg deleted file mode 100644 index fa1429df..000000000 --- a/en/dishes/drink/酒酿醪糟/酒酿米糕.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:2856ed0fdeea707fe6bd0ed1ee3cc74c1632a94f5b196b9a7ca1f0747f8c3c4b -size 234830 diff --git a/en/dishes/drink/酒酿醪糟/酒酿醪糟.jpeg b/en/dishes/drink/酒酿醪糟/酒酿醪糟.jpeg deleted file mode 100644 index b424d23b..000000000 --- a/en/dishes/drink/酒酿醪糟/酒酿醪糟.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:27367109197b4bc1772f449af6d04c2fa455f66be54dd8a057464fb5c624771d -size 249128 diff --git a/en/dishes/drink/酒酿醪糟/酒酿醪糟.md b/en/dishes/drink/酒酿醪糟/酒酿醪糟.md deleted file mode 100644 index 636eeed3..000000000 --- a/en/dishes/drink/酒酿醪糟/酒酿醪糟.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Fermented Sweet Rice (Jiuniang/Laozao) - -![Finished Jiuniang](./酒酿米糕.jpeg) - -Jiuniang, also known as Laozao, is a traditional Chinese fermented dessert. The finished product is sweet and slightly intoxicating, containing a small amount of alcohol. It is believed to strengthen the spleen, stimulate appetite, and aid digestion. Although making it requires some fermentation skills, the process is simple and fun, making it a great choice for beginners. The estimated preparation time is 2 days (excluding waiting time; active operation takes only about 1 hour). - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Glutinous rice: 800g (short-grain glutinous rice is recommended) -- 1 packet of Angel Sweet Rice Wine Yeast (8g) (While the standard ratio is 3g of yeast per 1000g of rice, using more yeast increases the success rate) -- Water: 720g + 600g (720g for steaming the rice, and the remaining 500g for fermentation) -- Steamer (a rice cooker works fine) -- Thermometer (optional but recommended) -- 1 clean, sealed glass or ceramic container - -## Yield - -This recipe yields 1 batch, sufficient for 6–8 servings. - -## Instructions - -- Rinse 800g of glutinous rice thoroughly and place it in a rice cooker. Add 720g of water and select the "Steam" or "Cook" mode. -- Once cooked, transfer the rice to a clean surface to cool. Spread it out using clean utensils until it reaches 30°C (using a thermometer is recommended; it should feel warm to the touch but not hot). -- Dissolve 8g of Angel Sweet Rice Wine Yeast in 20ml of warm water (approximately 30°C). Sprinkle the yeast solution evenly over the glutinous rice and mix well. -- Add 600g of water to the rice to help distribute the yeast evenly. Let it sit for 2–3 minutes until the rice has absorbed the water. Adding this water ensures the jiuniang will have a rich broth during the initial fermentation. -- Use a rolling pin to create a small hole in the center of the rice mound (this helps release the wine). -- Transfer the mixed rice into a clean container, gently flatten the surface, and seal tightly with a lid or plastic wrap. -- Ferment in an environment maintained at 28–32°C for 24–48 hours. Avoid shaking or moving the container during fermentation. -- Signs of successful fermentation include: clear wine liquid seeping into the central hole, a slight alcoholic aroma, and no off-odors or sourness. -- Once fermented, refrigerate immediately (you can add osmanthus flowers during this stage). Use clean utensils to serve each time. It can be stored in the refrigerator for 7–10 days. -- For a second fermentation, you can add up to 500ml of water to increase the yield (do not exceed 800g of total added water). -- Jiuniang continues to ferment over time. To stop fermentation, steam it for 10 minutes to kill the yeast, or store it in the refrigerator. - -### Advanced Version 1: Pre-soaked Rice Method - -- Rinse 800g of glutinous rice thoroughly and soak it in water for 6–8 hours (8–10 hours in winter is recommended) until the grains are plump. -- Drain the rice, place it in a steaming cloth, and steam over boiling water for 40–60 minutes. Open the lid and stir the rice every 20 minutes to ensure even cooking. -- Once cooked, transfer the rice to cool, add the yeast, and follow the subsequent steps as described above. - -### Advanced Version 2: Mixed Rice - -- Of course, experienced brewers are free to experiment with different rice combinations. You can replace 20% of the glutinous rice with millet, oats, yellow rice, blood rice, etc. - -## Additional Notes - -- Fermentation temperature is critical: low temperatures lead to slow or failed fermentation, while high temperatures can kill the fermentation starter. -- Common causes of fermentation failure: temperature too high, adding the starter when the rice is still too hot, or containers not being properly cleaned or contaminated with water/oil. -- It can be served hot with ingredients like tangyuan (glutinous rice balls), egg drop, or goji berries, but avoid prolonged boiling to preserve the alcoholic aroma. -- The rice wine liquid can be used to make rice wine cakes, rice wine pancakes, etc., and can also serve as a seasoning to enhance the flavor of beef rice bowls and teriyaki sauce. -![Rice Wine Cake](./酒酿醪糟.jpeg) - -If you encounter any issues or have suggestions for process improvements after following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/drink/酸梅汤/imges/sour_plum_soup.jpg b/en/dishes/drink/酸梅汤/imges/sour_plum_soup.jpg deleted file mode 100755 index fc4d9d0f..000000000 --- a/en/dishes/drink/酸梅汤/imges/sour_plum_soup.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f4ca85d7c167c5725d7d779f73dfaaaaedc4e22b91611b81889ff1933370e1be -size 416498 diff --git a/en/dishes/drink/酸梅汤/酸梅汤.md b/en/dishes/drink/酸梅汤/酸梅汤.md deleted file mode 100644 index 0f5354a7..000000000 --- a/en/dishes/drink/酸梅汤/酸梅汤.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Sour Plum Soup - -![Sour Plum Soup](./imges/sour_plum_soup.jpg) - -Video Tutorial: [Link](https://www.bilibili.com/video/BV1164y1F7hv/) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Water -- Jujubes (black) -- Smoked plums -- Dried hawthorn slices (raw) -- Yellow rock sugar -- Licorice root -- Dried tangerine peel -- Red cardamom -- Dried osmanthus flowers - -## Measurements - -- 2 liters of water -- 25 grams of jujubes -- 25 grams of smoked plums -- 100 grams of yellow rock sugar -- 30 grams of dried hawthorn slices -- 2 grams of licorice root -- 4 grams of dried tangerine peel -- 1 gram of red cardamom -- 3 grams of dried osmanthus flowers - -All quantities can be adjusted proportionally. - -## Instructions - -- Rinse the ingredients (excluding dried osmanthus flowers and rock sugar). Soak them in 1.5 liters of water at room temperature for at least two hours (excluding dried osmanthus flowers and rock sugar). -- Bring to a boil over medium-high heat. Cover and simmer on low heat for 40 minutes (first infusion). -- Place the rock sugar in a bowl. Pour the hot first infusion over the sugar and stir until dissolved. -- Return the remaining ingredients to the pot. Add 600 ml of water. Bring to a boil over high heat, cover, and simmer on medium heat for another 20 minutes (second infusion). -- Finally, mix the second infusion with the sugar water while hot to create the final product. Add the dried osmanthus flowers when the temperature is between 60-70°C (do not exceed 80°C). Cover and let cool before refrigerating for at least 3 hours. -- Remember to strain the dried osmanthus flowers before drinking. Sip slowly like tea. It is refreshing, tangy, moderately sweet, and has a rich, lingering flavor. - -## Additional Notes - -For best results, chill in the refrigerator before drinking. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/drink/酸梅汤（半成品加工）.md b/en/dishes/drink/酸梅汤（半成品加工）.md deleted file mode 100644 index e2789d64..000000000 --- a/en/dishes/drink/酸梅汤（半成品加工）.md +++ /dev/null @@ -1,36 +0,0 @@ -# How to Make Sour Plum Soup (Semi-finished Product) - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Sour plum crystal solid beverage -- Rock sugar (optional) -- Beijing Erguotou liquor (optional) - -## Calculations - -- Drinking water: 1177 g -- Sour plum crystal solid beverage: 120 g -- Rock sugar: 9 g -- Beijing Erguotou liquor: 48 g - -All the above quantities can be increased or decreased proportionally. - -## Instructions - -- Measure 1177 g of drinking water. -- Add 60 g of sour plum crystal solid beverage and stir clockwise with a tablespoon for 50 turns. -- Add the remaining 60 g of sour plum crystal solid beverage and stir clockwise with a tablespoon for another 50 turns. -- Add 9 g of rock sugar and stir clockwise with a tablespoon for 100 turns. -- Add 48 g of Beijing Erguotou liquor and stir clockwise with a tablespoon for 30 turns. - -## Additional Notes - -If you do not have rock sugar or Beijing Erguotou on hand, you can skip step 4 or step 5 in the instructions. - -Chilling in the refrigerator before drinking yields better results. - -**Do not drive after drinking.** - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/金汤力/gin-tonic.jpg b/en/dishes/drink/金汤力/gin-tonic.jpg deleted file mode 100644 index 4cfda93b..000000000 --- a/en/dishes/drink/金汤力/gin-tonic.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b34e3f9fc02ecd45d7902bc27daedf7a28c0ed8d48233ffc9c2a3bdb03a14c47 -size 258312 diff --git a/en/dishes/drink/金汤力/金汤力.md b/en/dishes/drink/金汤力/金汤力.md deleted file mode 100644 index d6cc5757..000000000 --- a/en/dishes/drink/金汤力/金汤力.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make a Gin & Tonic - -**Alcohol is harmful to health. Minors are prohibited from drinking.** - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -Ingredients - -- Gin -- Tonic water -- Lemon -- Ice cubes -- Fresh green leaves (optional, for garnish) - -Tools - -- Manual juicer - -## Measurements - -One serving, approximately 350 ml (including ice) - -- Gin: 30–40 ml -- Tonic water: 1 can -- Lemon: 1 -- Ice cubes: 100 g - -## Instructions - -Preparing the Lemon - -1. Cut the lemon in half (**knife perpendicular to the axis of the lemon**), and slice one piece from one half for later use. -2. Cut the remaining half into quarters. Use the juicer to extract juice from the four wedges and set it aside in a container. - -Mixing the Drink - -1. Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended. -2. Place 100 g of ice cubes at the bottom of the glass. -3. Pour in 30–40 ml of gin. -4. Add 15 ml of lemon juice (add more or all of it if you prefer a sourer taste). -5. Stir gently with a spoon. -6. Place the reserved lemon slice into the glass. -7. Slowly pour the tonic water along the side of the glass until full (avoid pouring directly onto the ice to prevent excessive foaming and loss of carbonation). -8. Gently lift and lower the spoon to mix the liquid (do not stir in a circular motion to avoid excessive foaming and loss of carbonation). -9. Garnish with fresh green leaves on the surface (optional). - -## Additional Content - -### Finished Product - -![gin-tonic](./gin-tonic.jpg) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/金菲士/gin-fizz.jpg b/en/dishes/drink/金菲士/gin-fizz.jpg deleted file mode 100644 index b0059e71..000000000 --- a/en/dishes/drink/金菲士/gin-fizz.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4ad967b4a482143651fb96789f246130677c7fcc129f50b324518ca2b3d27ad5 -size 250324 diff --git a/en/dishes/drink/金菲士/金菲士.md b/en/dishes/drink/金菲士/金菲士.md deleted file mode 100644 index 8de95511..000000000 --- a/en/dishes/drink/金菲士/金菲士.md +++ /dev/null @@ -1,64 +0,0 @@ -# How to Make a Gin Fizz - -**Alcohol consumption is harmful to health. Minors are prohibited from drinking.** - -Estimated Difficulty: ★★ - -## Essential Ingredients and Tools - -Ingredients - -- Gin -- Club Soda -- Lemon -- [Sucrose Syrup](../../condiment/蔗糖糖浆/蔗糖糖浆.md) -- Ice Cubes -- Fresh Green Leaves (Optional, for garnish) - -Tools - -- Manual Juicer -- Cocktail Shaker (Optional) - -## Measurements - -Yield: One serving, approximately 350 ml (including ice) - -- Gin: 30–40 ml -- Club Soda: 1 can -- Lemon: 1 -- 1:1 Sucrose Syrup: 30–40 g -- Ice Cubes: 100 g - -## Instructions - -Preparing the Lemon - -1. Cut the lemon in half (**with the knife perpendicular to the axis of the lemon**), and slice one slice from one half for garnish. -2. Cut the remaining half in half again. Use the juicer to extract the juice from the four resulting wedges into a container for later use. - -Mixing (Without Shaker) - -1. Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended. -2. Place 100 g of ice cubes at 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 prefer a sourer taste). -5. Pour in 30–40 g of sucrose syrup. -6. Stir well with a spoon. -7. Place the reserved lemon slice on the rim or float it on top. -8. Slowly pour the club soda along the inner wall of the glass until full (avoid pouring directly onto the ice to prevent excessive foaming and loss of carbonation). -9. Gently lift and lower the spoon to mix the liquid evenly (do not stir in a circular motion to prevent excessive foaming and loss of carbonation). -10. Place the fresh green leaves on the surface for garnish (optional). - -If you have a cocktail shaker, you can replace steps 2–6 with the following: - -1. Pour the ice, gin, lemon juice, and sucrose syrup into the shaker and shake thoroughly. -2. Pour the shaken mixture into the glass (if the ice is too crushed, you may strain it out and add fresh ice cubes to the glass). - -## Additional Content - -### Finished Product - -![gin-fizz](./gin-fizz.jpg) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/drink/长岛冰茶.md b/en/dishes/drink/长岛冰茶.md deleted file mode 100644 index 3f31d82f..000000000 --- a/en/dishes/drink/长岛冰茶.md +++ /dev/null @@ -1,58 +0,0 @@ - -# How to Make a Long Island Iced Tea - -**Alcohol consumption is harmful to health. Minors are prohibited from drinking.** - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -- Gin -- Tequila -- Vodka -- White Rum -- Orange liqueur -- Lemon -- Maple syrup -- Cola -- Ice cubes -- Highball glass (300ml capacity) - -## Measurements - -For one serving, approximately 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: 100g - -## Instructions - -- Cut the lemon in half and squeeze 30ml of lemon juice into the glass; -- Add the following ingredients to the glass in order: - - 15ml Gin, - - 15ml Tequila, - - 15ml Vodka, - - 15ml White Rum, - - 15ml Orange liqueur; - -- Slowly pour 20ml of maple syrup into the glass while stirring; -- Add 75ml of Cola to the glass; -- Add ice cubes until the glass is full; -- Gently stir for 20 seconds; -- Enjoy. - -## Additional Information - -The Long Island Iced Tea contains no tea but has the taste of iced tea. It is a cocktail with a relatively high alcohol content (approximately 15%) but a smooth and approachable flavor. - -Reference: [International Bartenders Association: Long Island Iced Tea](https://iba-world.com/long-island-ice-tea/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/乡村啤酒鸭.md b/en/dishes/meat_dish/乡村啤酒鸭.md deleted file mode 100644 index 0094110c..000000000 --- a/en/dishes/meat_dish/乡村啤酒鸭.md +++ /dev/null @@ -1,85 +0,0 @@ -# Rural Beer Duck Recipe - -![Rural Beer Duck](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E6%88%90%E5%93%812.jpg) - -Simmering duck meat with beer enhances its rich, nourishing flavor. The duck is not only savory and aromatic but also carries a subtle hint of beer. Beginners can typically complete this dish in about 1 hour. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Duck meat -- Beer -- One wok or frying pan with a diameter of at least 32 cm (a smaller pan makes stir-frying difficult) -- Green bell pepper -- Red bell pepper -- Garlic -- Ginger -- Thai bird's eye chili -- Garlic sprouts -- Scallions (green onions) -- Tsao-ko (black cardamom) -- Cinnamon bark -- Star anise -- Bay leaves -- Dried chili peppers - -## Quantities - -- Duck meat (half a duck, approx. 1 kg; ask the butcher to chop it into small pieces) -- Beer 1000 ml (you can buy two 500 ml cans) -- Green bell pepper 2 pieces, Red bell pepper 1 piece (length between 10 cm and 15 cm is acceptable; cut into 2 cm segments or slices) - -### Aromatics - -- Garlic 4 cloves, smashed and set aside -- Ginger 3 cm piece, smashed and set aside -- Thai bird's eye chili 3 pieces, cut into two halves each (omit if you do not like spicy food) -- Garlic sprouts 2 stalks, cut into segments and set aside -- Scallions 2 stalks (1 cut into segments, 1 set aside for later use) - -### Spices - -- Tsao-ko (black cardamom) 2 pods, smashed and seeds removed, set aside -- Cinnamon bark 1 small piece, approx. 4 cm -- Star anise 3 pieces -- Bay leaves 3 leaves -- Dried chili peppers 6 pieces (omit if you do not like spicy food) - -![Prepped Ingredients](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E5%A4%87%E6%96%99.jpg) - -## Instructions - -### Blanching the Duck Meat to Remove Odor and Blood - -- Rinse the duck meat and place it in the pot. -- Add enough water to submerge the duck meat. -- Add 20 ml of cooking wine. -- Add the reserved scallion stalk. -- Add the ginger (the smashed 2 cm piece). -- Bring to a boil over high heat. -- Skim off the floating foam. -- Remove the duck meat, rinse it thoroughly with clean water, and set aside. - -### Start Cooking - -- Heat the wok, then add 60ml of peanut oil. -- When the oil temperature reaches 60°C, add a handful of Sichuan peppercorns (30 grains). -- Add duck meat and stir-fry for 4 minutes. - - After 2 minutes, add all the spices. - - At the 3-minute mark, add all the aromatics (ginger, garlic, and millet peppers). -- Add 1000ml of beer. -- Simmer the duck meat for 30 minutes. - - At 10 minutes, add salt (3g), light soy sauce (10ml), and dark soy sauce (5ml). - - At 20 minutes, add all the auxiliary ingredients (green and red pepper segments). - - At 29 minutes, add garlic sprout segments and green onion segments. - - Stir-fry for 1 minute. -- Remove from heat and serve. - -## Additional Content - -- During the process, keep an eye on the boiling liquid level. If the ingredients drop below the 2/3 mark, add hot water or beer. - -- [Head Chef: Cooking "Rural Beer Duck" on a traditional wood-fired stove tastes absolutely amazing](https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/农家一碗香/农家一碗香.md b/en/dishes/meat_dish/农家一碗香/农家一碗香.md deleted file mode 100644 index a923cba5..000000000 --- a/en/dishes/meat_dish/农家一碗香/农家一碗香.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Make Nongjia Yiwangxiang - -![Nongjia Yiwangxiang](./农家一碗香成品.jpg) - -Nongjia Yiwangxiang is an authentic Hunan dish, primarily made with green peppers, eggs, and pork. It has a savory, salty flavor that pairs well with rice. The cooking process is simple and requires no special techniques. - -Nongjia Yiwangxiang is considered a medium-difficulty dish. It takes approximately 7 minutes for prep and 10 minutes for cooking, totaling 17 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -+ Pork (pork belly is recommended) -+ Green peppers -+ Sliced garlic -+ Doubanjiang (fermented broad bean paste) -+ Soy sauce -+ Millet peppers -+ White sugar -+ Sliced ginger - -## Quantities - -Before each preparation, determine how many servings you want to make. One set of ingredients listed below serves 1–2 people. - -+ Pork: 250g -+ Green peppers: 3 -+ Garlic slices: 2 -+ Doubanjiang: 10g -+ Millet peppers: 1 -+ White sugar: 5mg -+ Soy sauce: 15ml -+ Ginger: 2 slices - -## Instructions - -+ **Prep Phase:** Slice the pork, ideally separating the fat from the lean meat. Cut the green peppers and millet peppers into segments. Crush the garlic slices with the flat side of a knife to mince them, and julienne the ginger. Crack the eggs into a small bowl and whisk them with chopsticks. -+ **Cooking Phase:** Once the ingredients are prepped, begin cooking. Heat oil in a pan over low heat. When the oil is warm, pour in the whisked eggs and scramble them until just cooked through. Transfer the eggs back to the small bowl and set aside. -+ Add a little more oil to the pan and keep the heat on low. Once the pan is hot, add the previously sliced fatty pork to render out the lard. -+ When the fatty pork turns golden, increase the heat to medium. Add the lean pork and stir-fry together. -+ When the lean pork has changed color, add the julienned ginger, minced garlic, and doubanjiang. Stir-fry evenly to coat the pork with the sauce. -+ Add the green peppers and the pre-cooked eggs. Pour in the soy sauce and white sugar, then continue stir-frying until the green peppers are slightly cooked but still retain their crisp texture. -+ Serve immediately! - -## Additional Notes - -+ If you used too much oil when frying the eggs initially, you may not need to add extra oil when stir-frying the pork. -+ Reference: [Xiachufang](https://www.xiachufang.com/recipe/106817581/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/农家一碗香/农家一碗香成品.jpg b/en/dishes/meat_dish/农家一碗香/农家一碗香成品.jpg deleted file mode 100644 index a2b4d000..000000000 --- a/en/dishes/meat_dish/农家一碗香/农家一碗香成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d7c20610243b1eb253fc25bafd7f71749ea5aa3c3a809641e08f3bb0537ae847 -size 28597 diff --git a/en/dishes/meat_dish/冬瓜酿肉/冬瓜形状.jpg b/en/dishes/meat_dish/冬瓜酿肉/冬瓜形状.jpg deleted file mode 100644 index a6e7a4ae..000000000 --- a/en/dishes/meat_dish/冬瓜酿肉/冬瓜形状.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:6eacfaba62c173359e3224d7ff13ba013b2ce3637af8bdeee446be21a40b5f16 -size 193484 diff --git a/en/dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md b/en/dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md deleted file mode 100644 index 2cab6f4a..000000000 --- a/en/dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md +++ /dev/null @@ -1,72 +0,0 @@ -# How to Make Winter Melon Stuffed with Pork - -![Finished Winter Melon Stuffed with Pork](./冬瓜形状.jpg) - -A balanced mix of meat and vegetables, tender and smooth, with a simple preparation process. Takes about 30 minutes. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Winter melon -- Ground pork -- Egg -- Green onion -- Minced green onion and ginger -- White pepper powder -- Light soy sauce -- Cornstarch - -## Calculation - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people. - -Per serving: - -- Ground pork: 300g -- Egg: 1 (optional; omit if you prefer to avoid the fishy taste) -- Winter melon: 200g -- Green onion (one stalk, approx. 20g) -- White pepper powder: 5g -- Light soy sauce: 10ml -- Cornstarch: 5g -- Starch slurry: 25g (25g cornstarch + 50ml water) -- Minced green onion and ginger (3-4 slices of ginger, approx. 30g; use the white part of the green onion stalk mentioned above) -- Salt: 20g - -## Instructions - -- Peel the winter melon and slice it into pieces 25cm long and 3cm thick. - -![Winter melon shape](./冬瓜酿肉成品.jpg) - -- Place the sliced winter melon in a bowl, add 15g of salt, and mix evenly. Let it sit for 10 minutes. -- While the winter melon is marinating, take another bowl and add the ground pork, minced green onion and ginger, 5g of salt, 5g of cornstarch, white pepper powder, and light soy sauce. -- Use chopsticks to stir the ground pork in a clockwise direction until the ingredients are well combined and the color is uniform (about 2 minutes). -- Rinse the marinated winter melon (which will have softened) with clean water three times. - -![Marinated winter melon](./卷肉.jpg) - -- Take one slice of winter melon, roll it up, and stuff the meat mixture inside. - -![Rolling the meat](./打鸡蛋.jpg) - -- Arrange the stuffed winter melon slices on a plate, placing them along the edge. - -![Plating](./摆盘.jpg) - -- Crack 1 egg into the center of the arrangement. - -![Cracking the egg](./腌制好的冬瓜.jpg) - -- Place the plate in a steamer with boiling water. Cover and steam for 15 minutes. -- Remove the lid and take out the steamed winter melon stuffed with pork. -- Pour the liquid from the plate into a pot, add the starch slurry, and 50ml of water. Bring to a boil. -- Pour the sauce over the winter melon stuffed with pork. - -## Additional Notes - -- When handling the plate after steaming, be careful as it will be 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 encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/冬瓜酿肉/冬瓜酿肉成品.jpg b/en/dishes/meat_dish/冬瓜酿肉/冬瓜酿肉成品.jpg deleted file mode 100644 index 8f032f70..000000000 --- a/en/dishes/meat_dish/冬瓜酿肉/冬瓜酿肉成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:98998c94843ec9361ca74802d8d49cfe9f167710fa99658f3e54e5fe7c9da6a9 -size 235266 diff --git a/en/dishes/meat_dish/冬瓜酿肉/卷肉.jpg b/en/dishes/meat_dish/冬瓜酿肉/卷肉.jpg deleted file mode 100644 index c1fe0214..000000000 --- a/en/dishes/meat_dish/冬瓜酿肉/卷肉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9eb79228c801bf0c41aab8efbd825ee9c6569bdc4f35f22402bf4bdc974380b2 -size 142445 diff --git a/en/dishes/meat_dish/冬瓜酿肉/打鸡蛋.jpg b/en/dishes/meat_dish/冬瓜酿肉/打鸡蛋.jpg deleted file mode 100644 index 9dff9ffe..000000000 --- a/en/dishes/meat_dish/冬瓜酿肉/打鸡蛋.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c9a57eb6dc46e473f0316d20705b467ce7196c66839f2c8e216bf7f7ded204ad -size 191148 diff --git a/en/dishes/meat_dish/冬瓜酿肉/摆盘.jpg b/en/dishes/meat_dish/冬瓜酿肉/摆盘.jpg deleted file mode 100644 index 707a7796..000000000 --- a/en/dishes/meat_dish/冬瓜酿肉/摆盘.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ad41e74797bde4043ee5fb5db1f16ac26864b9a47cfcb9ae0898f787155e5ef3 -size 169394 diff --git a/en/dishes/meat_dish/冬瓜酿肉/腌制好的冬瓜.jpg b/en/dishes/meat_dish/冬瓜酿肉/腌制好的冬瓜.jpg deleted file mode 100644 index ae937e75..000000000 --- a/en/dishes/meat_dish/冬瓜酿肉/腌制好的冬瓜.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b07539cbed9799a47b030ba8aefa6dd4a393e1e9f986e7444d9ab75b72375f74 -size 112631 diff --git a/en/dishes/meat_dish/冷吃兔.md b/en/dishes/meat_dish/冷吃兔.md deleted file mode 100644 index ea1d4e54..000000000 --- a/en/dishes/meat_dish/冷吃兔.md +++ /dev/null @@ -1,66 +0,0 @@ -# Recipe for Cold-Eaten Rabbit - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Rabbit meat -- Salt -- MSG (Monosodium glutamate) -- Oyster sauce -- Cooking wine (Liaojiu) -- Garlic -- Ginger -- Scallions / Leeks / Onions -- Dried chili peppers -- Green Sichuan peppercorns -- Star anise -- Cinnamon bark -- Bay leaves -- Sand ginger (Kaempferia galanga) -- White cardamom -- Fennel seeds -- White sesame seeds - -## Calculations - -- Salt amount = Rabbit meat weight (jin) * 2 grams -- MSG amount = Rabbit meat weight (jin) * 1 gram -- Oyster sauce amount = Rabbit meat weight (jin) * 5 grams -- Cooking wine amount = Rabbit meat weight (jin) * 10 grams -- Oil amount = Rabbit meat weight (jin) * 0.9 to 1 liter -- Garlic amount = Rabbit meat weight (jin) * 0.5 heads of garlic -- Ginger amount = Garlic amount -- Total scallions/leeks/onions amount = Rabbit meat weight (jin) * 15 grams -- Dried chili pepper amount = Total volume of chili segments equals total volume of rabbit meat -- Green Sichuan peppercorn amount = For every 3 jin of rabbit meat, use one full small rice bowl of peppercorns -- Star anise amount = Rabbit meat weight (jin) * 1 pod -- Cinnamon bark amount = Rabbit meat weight (jin) * 1 piece the length of a thumb -- Bay leaves amount = Rabbit meat weight (jin) * 5 leaves -- Sand ginger amount = Rabbit meat weight (jin) * 1 piece the size of a soybean -- White cardamom amount = Rabbit meat weight (jin) * 2 pods -- Fennel seeds amount = Rabbit meat weight (jin) * 15 grams -- White sesame seeds amount = Rabbit meat weight (jin) * 25 grams - -Use the above conditions to calculate the ratio of raw materials to be used. - -## Instructions - -1. Peel and mince the garlic and ginger; set aside. Wash the star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds; set aside. -2. Cut the dried chili peppers into 2 cm segments; wash and set aside. -3. Wash the scallions/leeks/onions; cut the onions into small pieces. -4. Chop the rabbit meat into 2 cm pieces. Add salt, cooking wine, and MSG to season, then marinate for 15 minutes. -5. Pour oil into the pot. When the oil temperature reaches 40% heat, add the scallions/leeks/onions. Stir-fry over medium-low heat until fragrant. Once the scallions/leeks/onions are slightly charred, remove them from the pot. -6. Increase the heat to raise the oil temperature. When the oil reaches 80% heat, add the rabbit meat. Reduce to medium-low heat during frying. Remove the rabbit meat once it turns slightly golden brown. -7. Increase the oil temperature again. Add the dried chili peppers, green Sichuan peppercorns, star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds. Reduce to low heat and fry the chili segments until crispy. -8. Add the rabbit meat back into the pot. Add oyster sauce and stir-fry for a few minutes. -9. Turn off the heat. Add the garlic, ginger, and white sesame seeds. Stir-fry evenly. -10. Let it sit overnight for better flavor absorption. - -## Additional Notes - -Note during Step 6: The oil level should submerge the rabbit meat. If it does not, add more oil immediately. - -Note during Step 7: Chili peppers burn very easily and turn black quickly. Therefore, use low heat. Generally, you can add the rabbit meat once most of the moisture has evaporated. - -If you encounter any issues or identify areas for improvement in the workflow described in this guide, please open an Issue or submit a Pull Request. diff --git a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.jpg b/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.jpg deleted file mode 100644 index 6fdce19e..000000000 --- a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c7e8cd17b4aca9ec6fd475d5ba614c6f44713ea3e50423bd119e920debf17bff -size 222198 diff --git a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md b/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md deleted file mode 100644 index a6caf362..000000000 --- a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md +++ /dev/null @@ -1,59 +0,0 @@ -# Cold-Shredded Chicken Salad Recipe - -![Finished Cold-Shredded Chicken Salad](./凉拌鸡丝.jpg) -A quick dish prepared during isolation. Low in oil and calories, easy to make. Estimated preparation time: 30 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Chicken breast (can be fresh or frozen) -- Sesame oil (or Sichuan peppercorn oil) -- Light soy sauce -- Rice vinegar -- White sugar -- Salt -- Cooking wine -- Ginger -- Boiled and cooled water - -## Measurements - -Per serving: - -- Chicken breast: 200g -- Sesame oil: 5ml -- Light soy sauce: 4ml -- Rice vinegar: 4ml -- White sugar: 3g -- Salt: 2g -- Ginger: 20g - -## Instructions - -- Slice the ginger and set aside. -- Pour 4 liters of water into a pot. -- Add the chicken breast and ginger slices. -- Pour in 20ml of cooking wine. -- Bring the water to a boil over high heat without covering the pot. -- Once boiling, reduce to medium heat and skim off the foam with a spoon. -- Continue cooking for **5-7** minutes. If using fresh chicken, cook for 5 minutes; if frozen, cook for 7 minutes. -- The size of the chicken breast affects cooking time. Insert a chopstick into the chicken breast; if it slides in easily, the chicken is cooked. If not, extend the cooking time. - -![Blanching the Cold-Shredded Chicken Salad](./凉拌鸡丝_撕.jpg) - -- Rinse the chicken breast with cooled boiled water to bring it down to room temperature. -- Shred the chicken breast along the grain into fine strips. - -![Shredded Cold Chicken Salad](./凉拌鸡丝_焯水.jpg) - -- Prepare a bowl. -- Add the prepared sesame oil, light soy sauce, rice vinegar, white sugar, and salt to the bowl. -- Stir the dressing to dissolve the sugar and salt as much as possible. -- Pour the dressing over the shredded chicken and mix well. - -## Additional Notes - -- This dish was made with available ingredients during isolation. If possible, add cilantro and green onions for garnish. Add chili oil if you prefer a spicy flavor. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_撕.jpg b/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_撕.jpg deleted file mode 100644 index 7e1d5c62..000000000 --- a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_撕.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3d817f4cd1469d850392f89f9844535930fb7a07da03d3b69a38780cfa587c5a -size 215039 diff --git a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_焯水.jpg b/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_焯水.jpg deleted file mode 100644 index 407d4473..000000000 --- a/en/dishes/meat_dish/凉拌鸡丝/凉拌鸡丝_焯水.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d0ecb73e8dd374afe1182ceb60ba563499d18bfd9167a7d585d3fd44057c5675 -size 191551 diff --git a/en/dishes/meat_dish/卤菜/卤水.jpeg b/en/dishes/meat_dish/卤菜/卤水.jpeg deleted file mode 100644 index fa490bb3..000000000 --- a/en/dishes/meat_dish/卤菜/卤水.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1c6bb2c84276bd3f9c889360d7cbbcbe8bf74ac94372b69dfc415d44c05bc5b2 -size 771752 diff --git a/en/dishes/meat_dish/卤菜/卤牛肉.jpeg b/en/dishes/meat_dish/卤菜/卤牛肉.jpeg deleted file mode 100644 index dd0f3684..000000000 --- a/en/dishes/meat_dish/卤菜/卤牛肉.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:307470297cb0530ad2e55e597da2c027f4256f25ea69c7b34f985e225852d980 -size 571100 diff --git a/en/dishes/meat_dish/卤菜/卤菜.md b/en/dishes/meat_dish/卤菜/卤菜.md deleted file mode 100644 index 4244861b..000000000 --- a/en/dishes/meat_dish/卤菜/卤菜.md +++ /dev/null @@ -1,99 +0,0 @@ -# How to Make Braised Dishes - -Braised dishes are a classic Chinese culinary specialty, rich in protein and various vitamins. The meat is tender and juicy, with an aromatic fragrance. The degree of flavor absorption can be adjusted according to the soaking time. This dish is suitable as a cold appetizer, a drink accompaniment, or paired with staple foods. The braising liquid can be reused multiple times, becoming more fragrant with age. -This tutorial uses braised beef as an example; the same principles apply to other meats. - -![Braised Beef](./卤水.jpeg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Braising spice pack (available at supermarkets) -- Soybean paste -- Doubanjiang (fermented broad bean paste) -- Oyster sauce -- Nanxiang fermented tofu -- Onion -- Ginger -- Garlic -- Dried chili peppers -- Light soy sauce -- Dark soy sauce -- Salt -- White sugar (preferably yellow rock sugar, for caramelizing) -- Beer -- Beef shank (or other meats) -- Pressure cooker -- Strainer - -## Calculation - -Before each preparation, determine how many portions you plan to make. One portion serves approximately 2-3 people. - -Per portion: - -- 1 braising spice pack (approx. 10g) -- 15ml soybean paste -- 15ml Doubanjiang -- 15ml oyster sauce -- 15ml Nanxiang fermented tofu -- Half an onion (approx. 100g) -- 30g ginger -- 40g garlic -- 10g dried chili peppers -- 120ml light soy sauce -- 60ml dark soy sauce -- 10-15g salt -- 30g white sugar (for caramelizing) -- 1 can of beer (330ml) -- 500g beef shank -- Sufficient water (enough to submerge all the meat) - -## Instructions - -It is recommended to review the tutorial on [caramelizing sugar](./../../condiment/糖色.md) before proceeding. - -- Soak the beef shank in cold water for over 3 hours to remove blood impurities. - -### Prepare the Braising Liquid - -- Prepare the caramel: Add 30g of white sugar to a pot and heat over low heat until the sugar completely melts and turns brown. Add 150ml of hot water, stir well, and set aside. -- Cut the onion into chunks, crush the ginger and garlic, and break the dried chili peppers into pieces. Set aside. -- Add sufficient water to the pot, then add the braising spice pack, onion, ginger, garlic, and dried chili peppers. Bring to a boil over high heat. -- Add 15ml each of soybean paste, Doubanjiang, oyster sauce, and Nanxiang fermented tofu, and stir well. -- Pour in the prepared caramel and mix thoroughly. -- Add 120ml of light soy sauce and 60ml of dark soy sauce, and stir well. -- Add 10-15g of salt for seasoning. -- Pour in 1 can of beer (330ml) and bring to a boil again. - -### Braise the Beef - -- Blanch the beef shank in boiling water for 2-3 minutes, then remove and rinse off the scum with hot water. -- Transfer the blanched beef shank into the boiling braising liquid, ensuring the meat is fully submerged. -- Cover the pressure cooker and cook for 25-30 minutes after it reaches full pressure. -- After cooking, do not open the lid to keep it warm; let it cool naturally and soak overnight for better flavor absorption. -- Remove the braised meat and refrigerate it to help it firm up. -- Before serving, slice the meat. It can be eaten directly or served as a cold dish. - -### Storing the Braising Liquid - -- Reusing the braising liquid: After each use, filter the liquid to remove all solid residues, bring it to a boil to sterilize, and then refrigerate or freeze it once cooled. When reusing, add seasonings according to the original recipe proportions. (Adjust the water amount based on how much liquid has been used.) -- Properly stored braising liquid can last for a long time and becomes more flavorful with age. -- **Important Note**: If braising vegetables, take a separate portion of the braising liquid for exclusive use. The liquid used for vegetables cannot be reused. - -### Cold Dish Dressing - -- Mix minced garlic, chopped green onions, white sesame seeds, and chili powder in a 1:1:1:1 ratio. Add chopped bird's eye chilies to taste. Heat vegetable oil and add a small amount of sesame oil or rattan pepper oil. Pour the hot oil over the spice mixture in batches. Then add 10ml each of light soy sauce, vinegar, and oyster sauce, 5ml of sugar, MSG/chicken bouillon, and finally 15ml of the braising liquid. Mix well. -- This dressing pairs well with side dishes such as smashed cucumber, wood ear mushrooms, fried peanuts, and cilantro. - -## Additional Content - -- You can use a portion of the braising liquid to make beef noodle soup. Use it as the broth for plain noodles, add your favorite vegetables, and enjoy the delicious flavor. - -![Beef Noodles](./卤牛肉.jpeg) - -Braising Liquid: -![Braising Liquid](./牛肉面.jpeg) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/卤菜/牛肉面.jpeg b/en/dishes/meat_dish/卤菜/牛肉面.jpeg deleted file mode 100644 index 3fda58fd..000000000 --- a/en/dishes/meat_dish/卤菜/牛肉面.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8fca6d255f545c87957a4b7be503af35a3123f3656849f3eac18047603a25cf7 -size 721513 diff --git a/en/dishes/meat_dish/口水鸡/口水鸡.jpg b/en/dishes/meat_dish/口水鸡/口水鸡.jpg deleted file mode 100644 index 7ca90ff5..000000000 --- a/en/dishes/meat_dish/口水鸡/口水鸡.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:020d49a9cc65c30953f7ea1f8ad6f278349be99cc83a7edc76275fbcb4eef130 -size 228793 diff --git a/en/dishes/meat_dish/口水鸡/口水鸡.md b/en/dishes/meat_dish/口水鸡/口水鸡.md deleted file mode 100644 index d157ad94..000000000 --- a/en/dishes/meat_dish/口水鸡/口水鸡.md +++ /dev/null @@ -1,64 +0,0 @@ -# How to Make Mouth-Watering Chicken - -![Mouth-Watering Chicken](./口水鸡.jpg) - -Mouth-Watering Chicken (Cold Dish): In the sweltering summer heat, hot dishes can be hard to swallow, yet you still crave meat. -Apart from Mouth-Watering Chicken, it's hard to think of a better meat dish suitable for summer. -The chicken, coated in vibrant red chili oil, is bright and appetizing, with a cool, bouncy texture, and a fresh, non-greasy flavor. It is undoubtedly a rice killer for summer! -(Note: There are various ways to prepare Mouth-Watering Chicken; contributions are welcome.) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Half a chicken -- Chili powder -- Sichuan peppercorns -- Peanuts -- Green onions, ginger, and garlic -- Sichuan peppercorns -- White sugar -- Light soy sauce -- Vinegar -- MSG - -## Measurements - -Per serving: - -- Cooking oil 20ml -- Chicken Half a chicken (500g) -- Chili powder 20g -- Sichuan peppercorns 30 pieces (20g) -- Peanuts 10 pieces (30g) -- Green onions 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 peppercorn 5g -- Cilantro 5g - -## Instructions - -- Slice the ginger; set aside 1 stalk of green onion and 15 Sichuan peppercorns. -- Wash the chicken, place it in a pot, cover with water, and add the ginger slices, green onion, and Sichuan peppercorns. Bring to a boil over high heat. -- Once boiling, reduce to medium-low heat and cook for 20 minutes, then turn off the heat. -- Remove the chicken and place it in ice water until completely cooled. -- Take out the chicken, cut it into pieces, and arrange them on a plate for later use. -- Heat the pot over low heat, add the peanuts, and roast until the skins crack. (Be sure to stir frequently to prevent burning.) -- Cut one green onion into segments, crush the garlic into minced pieces, use 15 Sichuan peppercorns, and peel and chop the peanuts. -- Heat the oil in the pot, add the green onion segments, Sichuan peppercorns, and half of the minced garlic, and stir-fry until fragrant. -- When the oil reaches 80% heat, turn off the heat and strain the hot oil. -- Pour the hot oil into a bowl containing the chili powder, stir, and strain out the red chili oil. -- Add the remaining minced garlic, light soy sauce, vinegar, salt, MSG, sugar, sesame oil, and ground Sichuan peppercorn to the red chili oil. Mix well and let cool. -- Sprinkle chopped peanuts over the chicken, drizzle the red chili oil over the cut chicken, and garnish with cilantro. Serve. - -## Additional Content - -- The second method for Mouth-Watering Chicken is pending update. -- If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/可乐鸡翅.md b/en/dishes/meat_dish/可乐鸡翅.md deleted file mode 100644 index d3d5d26c..000000000 --- a/en/dishes/meat_dish/可乐鸡翅.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Cola Chicken Wings - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Chicken mid-joint wings -* Cola -* White sugar -* Light soy sauce -* Salt -* Ginger -* Cooking wine or beer -* Scallions - -## Measurements - -For 1 serving: - -* 10 to 12 chicken mid-joint wings -* 500 ml of cola -* 10 g of white sugar -* 15 g of light soy sauce -* 3 g of dark soy sauce -* 2 g of salt -* 2 slices of ginger -* 20 ml of cooking wine -* Scallions tied into a knot - -## Instructions - -* Place the chicken wings in a pot and cover with cold water. Add 1 slice of ginger and 10 to 20 ml of cooking wine. Bring to a boil over high heat (approximately 2 minutes), then skim off the foam and drain the water. - * This step is for frozen or chilled chicken wings. If using freshly bought wings, you can skip this and directly score them with a knife and marinate them with light soy sauce. -* Remove the chicken wings. You can score both sides of each wing with a knife. Marinate the wings with about 10 g of light soy sauce for 10 minutes (ensure the soy sauce fully coats the surface of the wings for flavor absorption). -* Heat a small amount of oil in the pot over low heat. First, stir-fry the remaining ginger slices until fragrant, then add the marinated chicken wings. Fry the wings until golden brown, flipping them over (until both sides are golden). Use a spatula to turn the wings a few times, stirring them together with the ginger slices for 4 to 5 times (this prevents the wings and ginger from sticking together). -* Once the wings are golden, pour in the cola to cover the wings. Bring the cola to a boil over high heat, then skim off any black foam (which includes blood residues). At this point, add the scallion knot. -* Seasoning: Add 2 g of salt, 10 g of white sugar, and 3 g of light soy sauce to taste (you can add a small amount of dark soy sauce, about 3 g, for color). -* When the scallion knot turns yellow, remove it along with the ginger slices. Continue to simmer the cola chicken wings over medium-low heat. -* When the sauce thickens and becomes syrupy, reduce the heat to low to ensure the sauce clings firmly to the wings. Remove from heat and plate. - -## Additional Tips - -* Adding ginger and stir-frying it until fragrant helps prevent the chicken wings from sticking to the pot. -* When reducing the sauce at the end, do not use high heat to avoid a bitter taste. -* This dish is on the sweeter side. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/台式卤肉饭/1.jpg b/en/dishes/meat_dish/台式卤肉饭/1.jpg deleted file mode 100644 index 3cc1fa42..000000000 --- a/en/dishes/meat_dish/台式卤肉饭/1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3686f533a387a4c41611c6f67a5603cd45a211e0a65ee1dba76e9b492c25f1f0 -size 30221 diff --git a/en/dishes/meat_dish/台式卤肉饭/台式卤肉饭.md b/en/dishes/meat_dish/台式卤肉饭/台式卤肉饭.md deleted file mode 100644 index 8b61e723..000000000 --- a/en/dishes/meat_dish/台式卤肉饭/台式卤肉饭.md +++ /dev/null @@ -1,75 +0,0 @@ -# Recipe for Taiwanese Braised Pork Rice - -Sugar and fat are the sources of human joy. Taiwanese braised pork rice, rich in both, delivers a soul-satisfying experience with every bite. - -This article provides a simple-to-follow recipe for Taiwanese braised pork rice that retains its authentic flavor. The estimated preparation time is 1.5 hours (0.5 hours for prep, 1 hour for simmering). - -Suitable for beginners. - -Estimated cooking difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Shallots (fire shallots) -- Pork belly with skin (ground pork can be used as a substitute) -- Eggs (optional) -- Cooking oil -- Light soy sauce -- Rice wine (cooking wine can be used as a substitute) -- Garlic -- Bay leaves -- Star anise -- Rock sugar -- White pepper powder -- Five-spice powder (optional) -- Rice - -## Quantities - -Determine how many servings you plan to make before starting. The following quantities are for approximately 2–3 servings. - -- Shallots: 25 g -- Pork belly with skin: 500 g -- Eggs: 4 (you may adjust the number of eggs as desired) -- Cooking oil: 15 ml -- Light soy sauce: 75 ml -- Rice wine: 10 ml + 25 ml -- Garlic: 25 g -- Bay leaves: 2 leaves -- Star anise: 1 piece -- Rock sugar: 20 g -- White pepper powder: 6 g -- Five-spice powder: 6 g -- Rice (adjust according to personal appetite) - -## Instructions - -- Cut the pork belly with skin into thin strips measuring $0.7\text{cm (length)} \times 0.7\text{cm (width)} \times 2.5\text{cm (height)}$. - -![Example of pork strips](./1.jpg) - -- Finely chop the shallots and garlic, and set aside. -- Hard-boil the eggs, peel them, and score the whites with a knife (to help them absorb the flavor), then set aside. -- Heat a wok over **high heat**, add 15 ml of cooking oil, and swirl to coat the bottom evenly. - - The oil prevents the pork belly from sticking when first added. Wait 5 seconds for the oil temperature to rise slightly. -- Add the pork belly strips, stir-fry until the meat turns slightly white, then pour 10 ml of rice wine along the side of the wok. Continue stir-frying until the pork belly stops releasing oil. -- Add the chopped shallots to the wok and stir-fry for 1 minute to release their fragrant, oily aroma. -- Add the chopped shallots to the wok and stir-fry for 30 seconds. -- Push the pork to one side of the wok, add rock sugar, and heat until it melts, bubbles, and turns into caramel. Toss the pork in the caramel to coat it evenly. -- Add light soy sauce and stir-fry until fragrant. -- Add 25 ml of rice wine, then add enough water to submerge the pork. Add white pepper, five-spice powder, star anise, bay leaves, and the hard-boiled eggs. Bring to a boil, then reduce to low heat and simmer for 1 hour. - - Note: Salinity varies among soy sauces. Always taste the braising liquid. If it's too sweet, add more soy sauce; if too salty, adjust with sugar or water. - - During the simmering process, stir and check every 15 minutes to prevent sticking. - - If the liquid reduces too much, add 100 ml of water and continue simmering. -- After 1 hour, increase the heat to reduce the sauce until it becomes thick and glossy with an amber hue. The dish is now complete. -- Serve a bowl of rice, ladle the tender braised pork over it, add the braised egg, and enjoy. - -## Additional Notes - -- Definition for cutting the pork belly strips: Place the pork belly skin-side up on the table. The plane formed by the length and width is the surface where the skin lies, and the height is perpendicular to this plane. The final result should be long, thin strips with alternating layers of fat and lean meat. (Note: The strips must be thin, meaning small length and width. Thin strips are easier to braise until tender.) -- Tips for cutting pork belly strips: - - If the pork belly is **not frozen**, place it in the **freezer for 30 minutes** before taking it out to cut. - - If the pork belly is **frozen**, let it sit at **room temperature for 30 minutes** before cutting. - - When cutting, use light pressure to quickly rub the knife blade against the meat. This makes cutting easier and helps preserve the alternating fat and lean structure. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/咕噜肉.md b/en/dishes/meat_dish/咕噜肉.md deleted file mode 100644 index 26b04462..000000000 --- a/en/dishes/meat_dish/咕噜肉.md +++ /dev/null @@ -1,59 +0,0 @@ - -# Sweet and Sour Pork Recipe - -Sweet and Sour Pork is a highly appetizing dish. One serving is enough to make you eat with great relish; both adults and children love it. This version features a simplified Pineapple Sweet and Sour Pork, allowing you to create a distinctive flavor at home using simple ingredients. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork shoulder (Mei Tou pork) -- Green bell pepper -- Canned pineapple slices -- Salt -- Ketchup -- White vinegar -- Minced garlic -- Light soy sauce -- Cornstarch -- White sugar - -## Measurements - -Per serving: - -- 1 tablespoon = 15ml -- 1 teaspoon = 5ml - -- Pork shoulder: 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 -- Cornstarch: 2 1/2 teaspoons -- White sugar: 2 tablespoons -- Water: 200 ml - -## Instructions - -- Wash the pork shoulder (100g) and pat it dry with kitchen paper. Cut the pork into pieces slightly smaller than your desired final size. -- Marinate the pork shoulder with salt (1/2 teaspoon) for 20 minutes. -- Finely chop the green bell pepper (25g). -- Cut the pineapple slices (75g) into bite-sized pieces. -- In a bowl, combine ketchup (4 tablespoons), white vinegar (2 teaspoons), minced garlic (1 tablespoon), light soy sauce (½ teaspoon), cornstarch (2½ teaspoons), white sugar (2 tablespoons), salt (¼ teaspoon), and water (200 ml). Mix well to create the sauce. -- Coat the pork shoulder pieces with cornstarch (6 tablespoons). -- Heat oil (500 ml) in a pan over medium heat. -- Fry the coated pork pieces in the pan over medium heat for 5 minutes, then remove them. -- Add the fried pork pieces back in and stir-fry over high heat for 1 minute. -- Add oil (1 teaspoon) and the prepared sauce, heating over medium heat for 3 minutes. -- Add the green bell pepper and pineapple, cooking over high heat for 2 minutes. -- Toss the fried pork pieces with the sauce until well coated. Serve. - -## Additional Tips - -- For added texture, you can add an egg to the cornstarch coating before frying to make the pork crispier. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/咖喱肥牛/咖喱肥牛.jpg b/en/dishes/meat_dish/咖喱肥牛/咖喱肥牛.jpg deleted file mode 100755 index 36128d65..000000000 --- a/en/dishes/meat_dish/咖喱肥牛/咖喱肥牛.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:831781cf825117cb5c93e1641e39bd9ad7e8e186a2d11f35f419a406f3b1422e -size 306536 diff --git a/en/dishes/meat_dish/咖喱肥牛/咖喱肥牛.md b/en/dishes/meat_dish/咖喱肥牛/咖喱肥牛.md deleted file mode 100644 index 2ffa823c..000000000 --- a/en/dishes/meat_dish/咖喱肥牛/咖喱肥牛.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Curry Beef - -![Finished Curry Beef](./咖喱肥牛.jpg) - -Curry beef is delicious, nutritious, and pairs perfectly with rice. After eating too many stir-fried or fried dishes, having a bowl of curry beef is incredibly satisfying. - -It is suitable for home cooking or packing as a bento box to take to work (it won't have a strong odor even when microwaved). - -Plus, it requires few ingredients that are easy to buy, and beginners can have it ready in about 40 minutes. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Bay leaf -- Pure milk (Weigang fresh milk recommended) -- Onion -- Carrot -- Potato -- Beef slices for hot pot -- Curry roux blocks - -## Calculation - -Determine how many servings you want to make before each preparation. One serving is sufficient for 2 people. - -Per serving: - -- Bay leaf: 1 leaf -- Pure milk: 50ml -- Onion: 100g -- Carrot: 150g -- Potato: 200g (Very filling, adjust as needed) -- Beef slices for hot pot: 300g (Add more if you love meat) -- Curry roux blocks: 2 blocks (approx. 100g) - -## Instructions - -- Cut the onion into strips, and cut the carrots and potatoes into chunks. Set aside. -- Boil a pot of water. When boiling, add the beef slices. Remove the scum after blanching, then set aside to drain. -- Heat a wok, add 10ml - 15ml of cooking oil, and **wait 10 seconds for the oil temperature to rise**. -- Add the onions and stir-fry until they become soft and translucent. -- Add the potatoes and carrots, **stir-fry for 2 minutes**. -- Add cold water until all ingredients are submerged. -- Add the bay leaf and curry blocks into the pot, cover with a lid, **reduce the heat after the water boils, and wait until the potato and carrot chunks are tender (check with chopsticks)**. -- Add the beef slices and milk, cover with a lid, and simmer on low heat for 2-3 minutes before serving (stir gently with a spoon to avoid breaking the beef slices). - -## Additional Notes - -- There is no need to crush the curry blocks; add them whole. -- During cooking, remember to stir the ingredients to ensure even distribution of flavors. - -If you find any issues or have suggestions for improvement while following this guide, please open an Issue or Pull request. diff --git a/en/dishes/meat_dish/商芝肉.md b/en/dishes/meat_dish/商芝肉.md deleted file mode 100644 index e90529ab..000000000 --- a/en/dishes/meat_dish/商芝肉.md +++ /dev/null @@ -1,57 +0,0 @@ -# Shangzhi Meat Recipe - -This dish features a lustrous red color, tender texture, rich flavor without being greasy, and a distinct Shangzhi aroma. It is a specialty dish unique to Shang County, Shaanxi Province. Because Shangzhi is a local specialty of Shaanxi, sourcing the main ingredient is difficult, making this dish challenging to prepare. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Pork belly with skin (boneless) -- Shangzhi (also known as Osmunda, a type of fern; the tender leaves are edible) -- Green onion -- Ginger -- Star anise -- Honey -- Vinegar -- Cooking wine -- MSG -- Soy sauce -- Scrambled egg sheet -- Refined salt -- Chicken broth -- Sesame oil -- Rendered lard - -## Measurements - -Per serving: Serves two - -- Pork belly with skin: 500 g -- Shangzhi: 50 g -- Green onion: 10 g -- Ginger: 2 g -- Star anise: 3 pieces -- Honey: 15 g -- Vinegar: 5 g -- Cooking wine: 15 g -- MSG: 1.5 g -- Soy sauce: 10 g -- Scrambled egg sheet: 1 sheet, approx. 15 g -- Refined salt: 1 g -- Chicken broth: 200 g -- Sesame oil: 10 g -- Rendered lard: 2000 g (approx. 60 g consumed) - -## Instructions - -- Scrape and clean the pork thoroughly. Place it in a pot of boiling water and cook until it is about 60% done (when the color turns white). Remove the meat and, while still hot, coat the skin with honey and vinegar. -- Heat the rendered lard in a wok over high heat until it reaches about 80% hot (approx. 200°C, indicated by heavy blue smoke and a calm oil surface). Place the pork pieces skin-side down into the oil and fry until golden red. Remove and place into the pot of cold water used earlier to soften the skin. Transfer to a cutting board and slice into strips 3 cun (10 cm) long and 2 fen (0.6 cm) thick, keeping the skin side down. Arrange neatly in a steaming bowl. -- Cut 5 g of green onion into 2.4 cm long segments. Cut another 5 g of green onion into 2.4 cm long diagonal slices. Peel and wash the ginger; slice 1.5 g and mince 5 g. Cut the scrambled egg sheet into 2.4 cm long isosceles triangles. -- Blanch the Shangzhi in boiling water until soft, then remove. Discard tough stems and impurities, rinse thoroughly, and cut into 3 cm long segments. Place in a bowl, add 5 g soy sauce, 1 g refined salt, and 10 g rendered lard, and mix well. Place this mixture on top of the pork slices. In a separate small bowl, mix 100 g chicken broth with 5 g soy sauce, 0.5 g refined salt, and 15 g cooking wine. Pour this mixture into the steaming bowl. Add the ginger slices, green onion segments, and star anise on top. Steam over high heat for about 30 minutes, then reduce to low heat and continue steaming for about 1 hour and 30 minutes until tender. Remove from the steamer, discard the ginger, green onion, and star anise. Strain the broth, reserving the liquid. Invert the meat onto a serving platter. -- In a clean wok, add 100 g chicken broth and the reserved original broth. Bring to a boil over high heat. Add the minced ginger, green onion slices, and MSG, stirring to combine. Add the scrambled egg sheet pieces, drizzle with sesame oil, and pour the sauce over the meat on the platter. Serve immediately. - -## Additional Notes - -- Shangzhi is a local specialty not widely known outside its region. The author has not encountered it elsewhere. During preparation, it can be substituted with other edible fern varieties. - -If you encounter any issues or have suggestions for improving the workflow while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/啤酒鸭/啤酒鸭.jpg b/en/dishes/meat_dish/啤酒鸭/啤酒鸭.jpg deleted file mode 100644 index cbe808bf..000000000 --- a/en/dishes/meat_dish/啤酒鸭/啤酒鸭.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c2696cfa7ce4efb1c045ed2b731eed670f4feca83a015bb309035d0701962f06 -size 513313 diff --git a/en/dishes/meat_dish/啤酒鸭/啤酒鸭.md b/en/dishes/meat_dish/啤酒鸭/啤酒鸭.md deleted file mode 100644 index b28ecd2d..000000000 --- a/en/dishes/meat_dish/啤酒鸭/啤酒鸭.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Beer Duck - -![Finished Beer Duck](./啤酒鸭.jpg) - -Beer Duck is not only savory and fragrant upon the first bite but also carries a subtle, refreshing aroma of beer. The meat remains tender and never becomes monotonous, while the broth stays rich and flavorful even after prolonged simmering. Its unique flavor profile is hot yet not overwhelming, aromatic yet not greasy, leaving one constantly praising its taste. Beginners can typically complete this dish in about 1 hour. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Duck meat -- Beer -- Light soy sauce -- Dark soy sauce -- Ginger -- Garlic -- Rock sugar -- Dried chili peppers -- Cooking wine (Liao Jiu) -- Salt -- Chicken bouillon powder -- Cloves -- Star anise -- Bay leaves -- Doubanjiang (broad bean paste) - -## Quantities - -Per serving: - -- Half a duck (approximately 1kg) -- Beer: 800ml -- Light soy sauce: 10-15ml -- Dark soy sauce: 5-10ml -- Ginger: 5 slices -- Garlic cloves: 12 -- 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 - -## Instructions - -- Cut the duck into 3 cm pieces. Place the duck meat in a pot with cold water, add ginger slices and cooking wine, and blanch it. Remove the duck, drain well, and set aside. -- Heat a wok with approximately 100ml of cooking oil over high heat. Once the oil is hot, add the duck meat and stir-fry until it changes color. -- When the duck meat has completely changed color (visibly turning white), push the meat to one side of the wok. Add the Doubanjiang and rock sugar, and stir-fry over low heat until fragrant and the sugar has melted and caramelized. -- Add cloves, star anise, bay leaves, dried chili peppers, light soy sauce, dark soy sauce, and garlic. Stir-fry until fragrant. -- Pour in the beer, ensuring it covers the duck meat. Add salt and chicken bouillon powder. Simmer over medium heat for 30 minutes (add an additional 5 minutes if you prefer softer meat). -- Remove from heat, plate, and serve. - -## Additional Notes - -- Ensure there is enough beer to fully submerge the duck meat. It is best to choose a beer with a light, refreshing aroma. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/回锅肉/1.jpeg b/en/dishes/meat_dish/回锅肉/1.jpeg deleted file mode 100644 index 11c5bfeb..000000000 --- a/en/dishes/meat_dish/回锅肉/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e1c83481ffa82bf0d22631984d1c75df5b4aadbace98933337cd6a938f3c0f69 -size 156595 diff --git a/en/dishes/meat_dish/回锅肉/2.jpeg b/en/dishes/meat_dish/回锅肉/2.jpeg deleted file mode 100644 index 47350b58..000000000 --- a/en/dishes/meat_dish/回锅肉/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:448c9b45675459262ac7f67cf93f207bcf922b4b284a38d2c6ea227fef417cf7 -size 172039 diff --git a/en/dishes/meat_dish/回锅肉/回锅肉.md b/en/dishes/meat_dish/回锅肉/回锅肉.md deleted file mode 100644 index 31aa8f01..000000000 --- a/en/dishes/meat_dish/回锅肉/回锅肉.md +++ /dev/null @@ -1,84 +0,0 @@ -# How to Make Twice-Cooked Pork - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork belly -- Green onions -- Ginger -- Green and red bell peppers -- Garlic shoots -- Cooking wine -- Doubanjiang (fermented broad bean paste) -- Light soy sauce -- MSG - -## Quantities - -- Pork belly: 0.5 jin per man / 0.3 jin per woman (Authentic twice-cooked pork uses "Er Dao" meat [commonly known as: rump tip], which has firm meat and a good balance of fat and lean) -- Green onions: 2 stalks -- Ginger: 10-40g -- Green and red bell peppers (choose based on spice preference, 0-30g) *Note: Thick-walled bell peppers are not recommended -- Garlic shoots: 1 bunch -- Cooking wine: 5ml -- Doubanjiang: 10ml -- MSG: 5g -- Light soy sauce: 5ml - -## Instructions - -### Step 1: Preparing the Pork Belly - -- Heat the pan and press the pork belly firmly against the hot surface with your hand to scorch the skin. - - This step is to remove sweat glands from the pig skin (or ask the butcher to scorch the skin when buying; if you like sweat glands, you can ignore this step). -- Scrub the skin clean with a steel wool pad until all blackened and carbonized parts are completely removed. If not cleaned thoroughly, the dish will taste bitter. -- Place the pork belly in the pot, add enough cold water to submerge it, along with slices of ginger, cooking wine, and green onions (tie 2 stalks of green onions into a knot). -- Bring to a boil over high heat, skim off the foam, and continue boiling for 15 minutes until the lean meat can be easily pierced with chopsticks. - -### Step 2: Preparing the Side Ingredients - -- Slice the green and red bell peppers into rings. -- Cut the garlic shoots into segments. -- Slice the ginger into thin pieces. -- Mix 5ml of Doubanjiang and 5ml of light soy sauce in advance. - -### Step 3: Second Processing of the Pork Belly - -- Remove the boiled pork belly from the pot and place it in cold water to cool down. -- Pat the pork belly dry and slice it into 2mm thick slices with fat on top and lean on the bottom. (Slicing too thick will result in a poor texture and excessive greasiness.) - -### Step 4: Stir-frying the Meat - -Note: This step **must be done quickly to avoid burning the pan**. - -1. Heat the pan and add a layer of base oil to coat it. -2. Add the pork belly and stir-fry until the fat becomes transparent and the meat slices curl slightly (known as forming "lamp bowl" shape). "Er Dao" meat works best. -3. Pour in the Doubanjiang and soy sauce mixture, add 5g of MSG, and stir-fry for 15 seconds. -4. Add the green and red pepper rings and ginger slices, add another 5ml of Doubanjiang, and stir-fry for 30 seconds. -5. Add the garlic shoots and stir-fry for 60 seconds. -6. Remove from heat. - -### Simplified Version - -- Take frozen pork belly and let it sit at room temperature for 0.5 hours, or refrigerate fresh pork belly for 1 hour, then slice into 2-5mm thick slices. -- Heat the pan over medium heat, dry-fry the peppers for 30-45 seconds, then remove them. -- Heat the pan again, add a layer of base oil to coat it, and stir-fry ginger slices for 15 seconds. -- Add the pork belly, stir-frying once every 10 seconds. Wait until the pork belly turns slightly browned (the longer you stir-fry, the tougher the texture will be). -- Add the previously dry-fried peppers, 10ml of Doubanjiang, and light soy sauce for seasoning. Continue stir-frying for 60 seconds. -- Add the cut garlic shoots and stir-fry for 10 seconds. -- Remove from heat. - -![Example Dish Finished Product](./1.jpeg) -![Example Dish Finished Product](./2.jpeg) - -## Additional Notes - -- If you don't like garlic sprouts, you can substitute them with onions or other vegetables. However, pay attention to the cooking time of the vegetables and stir-fry them in advance to avoid them being undercooked. -- If the Twice-Cooked Pork pieces are large, you can cut them into 5 cm cubes. Boil the pork belly until a chopstick can be inserted into the skin with slight resistance. -- Cooling the Twice-Cooked Pork in cold water will make the meat firmer. -- Drying the Twice-Cooked Pork helps prevent oil splatters during stir-frying. -- Be careful not to cut the Twice-Cooked Pork too thick, as it can become greasy. -- If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request. - -If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/土豆炖排骨/土豆炖排骨.md b/en/dishes/meat_dish/土豆炖排骨/土豆炖排骨.md deleted file mode 100644 index b5e7a76b..000000000 --- a/en/dishes/meat_dish/土豆炖排骨/土豆炖排骨.md +++ /dev/null @@ -1,81 +0,0 @@ -# Recipe for Braised Pork Ribs with Potatoes - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Pork ribs -* Potatoes -* Ginger -* Scallions -* Cooking wine -* White sugar -* Dried chili peppers -* Star anise -* Sichuan peppercorns -* Cinnamon bark -* Light soy sauce -* Dark soy sauce -* Oyster sauce -* Soybean paste -* Salt -* Cooking oil - -## Quantities - -Note: The following parameters are precise measurements for a standard 2-3 serving portion. - -* Pork ribs = 750g -* Potatoes = 300g -* Ginger = 30g (divided into two portions: 15g for blanching, 15g for stir-frying) -* Scallions = 25g (divided into two portions: 15g tied into a knot, 10g chopped finely) -* Cooking wine = 25ml (divided into two portions: 15ml for blanching, 10ml for stir-frying) -* White sugar = 10g -* Dried chili peppers = 5g -* Star anise = 1g (approx. 1-2 pieces) -* Sichuan peppercorns = 1g (approx. 10 grains) -* Cinnamon bark = 1g (a small piece) -* Light soy sauce = 10ml -* Dark soy sauce = 5ml -* Oyster sauce = 5ml -* Soybean paste = 5g -* Salt = 3g (for final seasoning when reducing the sauce) -* Boiling water = 700ml -* Cooking oil = 20ml - -## Instructions - -### Prep: Cutting Ingredients and Preventing Oxidation - -* **Prepare the potatoes:** Peel the 300g of potatoes and cut them into irregular chunks. **Immediately soak the cut pieces in a bowl of fresh water** to isolate them from oxygen and prevent the surface from turning black. Set aside. -* **Prepare ginger and scallions:** Slice all 30g of ginger into thin slices (divided into two 15g portions). Prepare the 25g of scallions: tie 15g into a knot, and finely chop the remaining 10g. Set aside. - -### Prep: Assembling Sauces and Spices (Quick Access) - -* **Prepare the sauce mixture (One-click access):** In a small bowl, add 10ml light soy sauce, 5ml dark soy sauce, 5ml oyster sauce, and 5ml soybean paste. Mix thoroughly and place within easy reach of the stove. Set aside. -* **Prepare the spice plate (One-click access):** In a small dish, place 5g dried chili peppers, 1g star anise (approx. 1-2 pieces), 1g Sichuan peppercorns (approx. 10 grains), 1g cinnamon bark (a small piece), and the 15g of ginger slices prepared earlier. Set aside. -* **Start boiling water:** Turn on the electric kettle to boil 700ml of water. (Ensure the water is ready by the time the stir-frying is complete). - -### Initial Processing: Blanching and Draining Pork Ribs - -* **Blanching in Cold Water:** Place 750g of ribs in a pot with cold water. Add 15g of green onion knots, 15g of ginger slices, and 15ml of cooking wine. Bring to a boil over high heat, then maintain a rolling boil for 2 minutes to remove blood scum from inside. -* **Rinse with Hot Water to Prevent Toughening:** Remove the ribs. **You must rinse off the remaining scum on the surface using hot water** (using cold water will cause the meat to contract rapidly and become tough). -* **Thorough Drying (To Prevent Splattering):** The cleaned ribs **must be thoroughly patted dry with kitchen paper** to remove all surface moisture. Place them on a plate next to the wok for later use (to prevent violent splattering when adding the hot caramelized sugar later). - -### Core Stir-frying: Caramelized Sugar and Aromatics (High-Concurrency Stage) - -* **Making the Caramelized Sugar:** Heat the wok with cool oil, adding 20ml of cooking oil. Pour in 10g of white sugar. Stir continuously over medium-low heat. Stir-fry until the sugar completely melts and bubbles, turning into a reddish-brown caramel color. -* **Coating and Searing:** Quickly add the thoroughly dried 750g of ribs. Increase the heat to medium-high and stir-fry. Sear for about 2-3 minutes until both sides of the ribs are slightly golden and evenly coated with the caramel color. -* **One-Click Aromatic Release:** Push a small space in the wok, **directly pour in the [Spice Plate]**. Use the hot oil at the bottom of the wok to release the aroma for about 10 seconds, bringing out the fat-soluble fragrances of the spices. -* **One-Click Seasoning:** Drizzle the remaining 10ml of cooking wine along the edge of the hot wok to release the aroma. Immediately **pour in the [Sauce Bowl]**, stir-fry for about 30 seconds, allowing the sauce to fully coat the ribs and bring out a rich savory flavor. - -### Braising and Reducing: Glazing and Plating - -* **Adding Water for Long Braising:** The electric kettle is now boiling. Directly add 700ml of boiling water (enough to cover the ribs). Bring to a boil over high heat. Then cover the pot, reduce to low heat, and simmer continuously for 40 minutes. -* **Adding Potatoes:** After 40 minutes, uncover the pot. Take out the 300g of potatoes that have been soaking in water, drain them, and add them to the pot. Cover again and continue simmering over low heat for 15-20 minutes, until the potato chunks can be easily pierced with chopsticks. -* **Seasoning and Reducing the Sauce:** Uncover the pot. Add 3g of salt (taste the sauce at this point and adjust slightly according to personal preference). Increase the heat to high and start stir-frying to reduce the sauce. This will take about 3-5 minutes. Stop cooking when the sauce becomes thick and evenly coats the ribs and potatoes. -* **Garnish and Serve:** Plate the dish. Evenly sprinkle the pre-processed 10g of chopped green onions on top as a garnish. - -## Additional Content - -If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/土豆炖排骨/排骨1.jpg b/en/dishes/meat_dish/土豆炖排骨/排骨1.jpg deleted file mode 100644 index d882ae8b..000000000 --- a/en/dishes/meat_dish/土豆炖排骨/排骨1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1b5e629ff56fb13f0795bc843fb786c943782cb64812fbd803bc3bfc4ac7f5ff -size 111677 diff --git a/en/dishes/meat_dish/土豆炖排骨/排骨2.jpg b/en/dishes/meat_dish/土豆炖排骨/排骨2.jpg deleted file mode 100644 index 843ea546..000000000 --- a/en/dishes/meat_dish/土豆炖排骨/排骨2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:79b8de0a0a08f5ceb32b93a4523fe4407f1e0e9cb40c3f9ce903f913c3b7896a -size 107934 diff --git a/en/dishes/meat_dish/奶酪培根通心粉/onepot.png b/en/dishes/meat_dish/奶酪培根通心粉/onepot.png deleted file mode 100644 index 0a42faca..000000000 --- a/en/dishes/meat_dish/奶酪培根通心粉/onepot.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:afa27596d08feffb45f2c93c92c37f5e116b8fcddb0416d5e106868611dae2f2 -size 189250 diff --git a/en/dishes/meat_dish/奶酪培根通心粉/oven.jpg b/en/dishes/meat_dish/奶酪培根通心粉/oven.jpg deleted file mode 100644 index da53fe54..000000000 --- a/en/dishes/meat_dish/奶酪培根通心粉/oven.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e17a7accfc97ccd3a5b58fa2d8d38583d0d4835e40b03b141714cf1f6f1e6232 -size 42358 diff --git a/en/dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md b/en/dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md deleted file mode 100644 index 77d4e6f1..000000000 --- a/en/dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Macaroni and Cheese with Bacon - -![Baked Version](./onepot.png) -![Non-Baked Version](./oven.jpg) - -This is a delicious Macaroni and Cheese dish, perfect for four people. It combines rich cheese with crispy bacon, is easy to make, and is a popular American home-cooked meal. - -Estimated Cooking Difficulty: ★★★ - -## Ingredients and Tools Needed - -- Macaroni -- Cheese -- Meat -- Onion -- Butter -- Flour -- Milk -- Garlic - -## Quantities - -Before each preparation, determine how many servings you want to make. One serving is enough for 2 people. - -- Macaroni: 100-125g -- Cheese: 40-55g (add an extra 25g for baking), shredded -- Bacon or other meat: 100-125g -- Onion: 25-40g, finely chopped -- Butter: 15g -- Flour: 10g -- Milk: 125ml -- Garlic: half a clove, minced - -## Instructions - -- Grate the cheese into fine crumbs -- Slice the onion into strips -- Boil the macaroni in slightly salted water for 6 minutes -- **Medium Heat** -- Add butter to the pan and wait for it to melt -- Add the onion -- Once the onion softens, add the garlic -- When the garlic becomes fragrant, add the meat and wait for 5 seconds -- **Low Heat** -- Add the milk in four batches, stirring for 5 seconds between each addition -- Add the flour and stir thoroughly -- Add the cheese and mix well -- Combine the macaroni and cheese sauce -- If you do not plan to bake it, it is ready to eat -- **Baking:** -- Preheat the oven to 180°C -- Spread the extra 50g of cheese over the macaroni -- Once the oven is preheated to 180°C, place the macaroni inside -- Bake until the surface is golden brown, approximately 24 minutes - -## Additional Information - -This dish is quite unhealthy, containing approximately 1300 calories and 80g of fat. It is not recommended to eat it frequently. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/姜炒鸡/姜炒鸡.jpg b/en/dishes/meat_dish/姜炒鸡/姜炒鸡.jpg deleted file mode 100644 index 5fcc9c09..000000000 --- a/en/dishes/meat_dish/姜炒鸡/姜炒鸡.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:100bcfa2cf789ede4042b555889dbd20de1a748c2f55d8ec033b10a6ce57119d -size 70533 diff --git a/en/dishes/meat_dish/姜炒鸡/姜炒鸡.md b/en/dishes/meat_dish/姜炒鸡/姜炒鸡.md deleted file mode 100644 index 1c562f03..000000000 --- a/en/dishes/meat_dish/姜炒鸡/姜炒鸡.md +++ /dev/null @@ -1,48 +0,0 @@ -# Ginger Stir-Fried Chicken - -![Ginger Stir-Fried Chicken](./姜炒鸡.jpg) - -Ginger Stir-Fried Chicken is a Hunan-style dish that is incredibly appetizing. The ingredients are simple and easy to prepare, making it a quick recipe to master. - -Estimated Cooking Difficulty: ★★★ - -## Ingredients and Tools - -- Chicken -- Ginger -- Beer -- Light Soy Sauce -- Dark Soy Sauce -- Salt -- Millet Pepper (Xiaomila) -- Beauty Pepper (Meirenla) -- Pickled Pepper -- Garlic - -## Quantities - -- Chicken = Half a chicken (free-range is best, approx. 650g) -- Cooking Oil = 50ml (Camellia oil is best; if unavailable, use rapeseed oil) -- Ginger = 250g (approx. half a jin) -- Beer = Half a bottle (250ml) -- Light Soy Sauce = 20ml -- Dark Soy Sauce = 10ml -- Salt = 3g -- Millet Pepper = 0-5 pieces (0-50g) (adjust according to spice preference) -- Beauty Pepper = 0-5 pieces (0-50g) (can be substituted with Millet Pepper if unavailable) -- Pickled Pepper = 5 pieces (50g) -- Garlic = 3 cloves (approx. 50g) - -## Instructions - -- Chop the chicken into 1cm pieces. Wash them and drain well, then marinate with light soy sauce and cooking wine for 30 minutes. -- Heat a large wok until it starts to smoke slightly, add the cooking oil, and wait for 5 seconds. -- Add the ginger slices and stir-fry over medium heat for 30 seconds. -- Add the chicken pieces and stir-fry for 3 minutes until the moisture evaporates and the chicken fat is rendered. -- Add the chopped peppers and garlic cloves, then add salt and dark soy sauce. Continue stir-frying for 30 seconds. -- Pour in the beer and simmer over medium-low heat for 2 minutes. -- Increase the heat to reduce the sauce, then plate and serve. - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md b/en/dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md deleted file mode 100644 index 2957c28d..000000000 --- a/en/dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md +++ /dev/null @@ -1,45 +0,0 @@ -# How to Make Scallion and Ginger Chicken - -Tender, juicy, a rice killer, and easy to make. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Chicken thighs -- Salt-baked chicken powder -- Scallions, Ginger - -## Measurements - -Determine how many servings you want to make before each preparation. One serving is enough for 2 people. - -Per serving: - -- 4 chicken thighs, approximately 400g -- 5g salt-baked chicken powder -- 50g ginger -- 1 scallion -- 5g salt -- 5g sugar -- 35ml oil - -## Instructions - -- Wash the four chicken thighs and place them in a bowl. -- Add the salt-baked chicken powder and 5ml of oil to the bowl, and mix well. -- Let the chicken thighs marinate for 15 minutes. Meanwhile, prepare a steamer and bring the water to a boil. -- After marinating, place the chicken thighs in the steamer with boiling water and steam for 20 minutes. -- Cut the ginger according to your preference into 1) minced ginger, 2) ginger strips, or 3) ginger bits. -- Cut the scallions into 0.5cm pieces. -- Place the ginger and scallions in a dipping bowl, and add salt and sugar. -- Heat the remaining oil in another pan until it reaches 60-70% heat. -- Pour the hot oil over the ginger and scallions in the bowl. -- Once the chicken thighs are steamed, shred them into chicken strips. They don't need to be very fine; about 1cm thick is fine. -- Pour the ginger and scallion oil over the shredded chicken and mix well. - -## Additional Content - -- Reference: [Rice Killer Here #ScallionGingerChicken - Bilibili](https://b23.tv/2trBdqJ) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/孜然牛肉.md b/en/dishes/meat_dish/孜然牛肉.md deleted file mode 100644 index 61f9afb4..000000000 --- a/en/dishes/meat_dish/孜然牛肉.md +++ /dev/null @@ -1,45 +0,0 @@ -# Cumin Beef Recipe - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Beef tenderloin or beef chuck -* Green bell pepper -* Cumin (whole seeds preferred over powder) -* Bird's eye chili peppers -* Light soy sauce -* Cornstarch -* Cooking oil -* Salt -* Scallions (green onions) -* Mortar and pestle (optional) - -## Quantities - -* Beef: 250 g per person -* Green bell pepper: 2 pieces per person, approx. 100 g each -* Cumin: 20 g per person -* Bird's eye chili peppers: 3 pieces per person, approx. 5 g each -* Light soy sauce: 20 ml per person -* Cornstarch: 10 g per person -* Cooking oil: 15 ml per person -* Salt: 3 g per person -* Scallions: 1 stalk per person, approx. 20 g each - -Use the above ratios as a baseline and adjust to taste. - -## Instructions - -* Finely chop the bird's eye chili peppers and crush them together with the cumin seeds in a mortar and pestle to release their flavor. If pressed for time, you can skip this step. -* Trim the stems and remove the seeds from the green bell peppers (leave seeds in if you prefer more heat), then slice into thin strips. Cut the scallions into segments. -* Thaw the beef in advance. Rinse it clean, then pat dry with paper towels. Slice the beef against the grain. -* Marinate the beef by adding light soy sauce, cornstarch, and cooking oil. Mix well and let it rest for 30 minutes. For marinating tips, refer to [Learning to Marinate](../../tips/learn/learn_to_marry.md). -* Heat oil in a wok. Add the scallions and stir-fry until fragrant, then add the marinated beef and stir-fry. -* Once the beef changes color, evenly sprinkle the cumin and chili mixture and stir-fry until cooked. -* Add the green pepper strips. Once they are just cooked through (still crisp), add the salt. -* Stir-fry on high heat for 1 minute, then turn off the heat and toss for another 30 seconds to ensure even heating before serving. - -## Additional Notes - -If you encounter any issues or have suggestions for improving this guide while following the process, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/宫保鸡丁/宫保鸡丁.jpg b/en/dishes/meat_dish/宫保鸡丁/宫保鸡丁.jpg deleted file mode 100644 index 1b79c18e..000000000 --- a/en/dishes/meat_dish/宫保鸡丁/宫保鸡丁.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:190140df874799a6ad894b20fe66c168f752491648621827b5cf6c3f7bc9d4d5 -size 273993 diff --git a/en/dishes/meat_dish/宫保鸡丁/宫保鸡丁.md b/en/dishes/meat_dish/宫保鸡丁/宫保鸡丁.md deleted file mode 100644 index c71803fb..000000000 --- a/en/dishes/meat_dish/宫保鸡丁/宫保鸡丁.md +++ /dev/null @@ -1,97 +0,0 @@ -# How to Make Kung Pao Chicken - -A simple recipe for classic Sichuan cuisine - -Estimated cooking difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Chicken thigh (or chicken breast) -- Green onion -- Dried chili peppers (or Erjingtiao chilies) -- Roasted peanuts -- Light soy sauce -- Chinese black vinegar (Chinkiang vinegar) -- Sugar -- Cooking wine -- Salt -- Chicken bouillon powder -- Cornstarch -- Vegetable oil -- Sesame oil - -### Optional Ingredients - -- Chili oil -- Celtuce -- Raw peanuts -- Doubanjiang (broad bean paste) - -## Measurements - -Note: This recipe is based on a single serving. It is sufficient for two people. For larger groups, simply double the quantities as needed. - -- Required Ingredients - - Chicken thigh (or chicken breast) = 1 piece (approx. 350g) - - Green onion = 1 stalk (approx. 180g) - - Roasted peanuts = 150g - - Ginger slices = 10g - - Dried chili peppers (or Erjingtiao chilies) = 10g (if using Erjingtiao, use approx. 4 pieces) - - Light soy sauce = 10g - - Sugar = 2g - - Salt = 2g - - Vegetable oil = 20g - - Cornstarch = 15g - - Cooking wine = 15g -- Advanced Ingredients - - Dark soy sauce = 5g - - Sichuan peppercorns = 5g - - Chinese black vinegar = 5g - - Chicken bouillon powder = 2g - - Sesame oil = 10g - - Cornstarch (for thickening) = 10g - - Doubanjiang = 10g -- Optional Ingredients - - Celtuce = approx. 250g - - Chili oil = 5g - -Use the above measurements as a baseline for ingredient ratios, adjusting to taste. - -## Instructions - -### Simplified Version - -- Debone the pistol leg using scissors; flatten the chicken breast side with the back of a knife, cut into strips, and then dice into 1.5cm cubes. Soak in clear water for 10 minutes, then drain and set aside. (If using chicken breast, you can proceed directly to dicing and subsequent steps.) -- Place the green parts of scallions and 5g of ginger slices in a bowl, pour in 50g of boiling water, and set aside. Cut the white parts of the scallions into 1.5cm round pieces and set aside. Place peanuts in a microwave and dry them on high power for 5 minutes, then set aside. -- Add 2g of salt, 5g of dark soy sauce, 15g of cooking wine, and 15g of cornstarch to the diced chicken. Mix well until the mixture is slightly dry. Slowly add some of the scallion-ginger water, stirring the chicken until it becomes sticky. Seal with plastic wrap and marinate in the refrigerator for 1 hour. -- Cut dried chilies into segments. Heat a wok, start with high heat and then reduce to low. Add the dried chilies and dry them until slightly charred, then remove and set aside. Dry the Sichuan peppercorns until fragrant, then remove and set aside. -- Increase the heat to high, pour in 20g of vegetable oil, and heat until 70% hot (bubbles form when a bamboo chopstick is inserted). Add the diced chicken and pan-fry until the top starts to turn white. Flip with a spatula, fry for 30 seconds, then stir-fry evenly. -- Add the scallion pieces and stir-fry. Add the remaining scallion-ginger water; if it is less than 100g, add a little more water (must be hot water). Cover the lid, reduce to medium-low heat, and simmer for 2 minutes. -- Increase the heat to high, add the roasted peanuts, dried chilies, and Sichuan peppercorns. Add 2g of chicken bouillon, 5g of fragrant vinegar, and 2g of sugar. Stir-fry evenly. -- Mix 10g of cornstarch with 50g of clear water to make a slurry. Add to the wok, stir-fry evenly, and reduce the sauce to your desired consistency. -- Turn off the heat, drizzle in 10g of sesame oil, and serve. - -### A slightly more complex but more appetizing version - -Compared to the simple version, it is more recommended to use Erjingtiao chilies and raw peanuts. Additionally, lettuce is added to complement the crispness of the peanuts and the tenderness of the chicken. - -- Peel the celtuce, cut it into 1cm cubes, and set aside; -- Cut the Erjingtiao chilies into 1cm segments; -- Debone the drumstick using scissors, then pound the chicken side with the back of a knife. Cut into strips and then into 1.5cm cubes. Soak in clear water for 10 minutes, then drain and set aside (if using chicken breast, you can proceed directly to cubing and the subsequent steps); -- Place the green parts of the green onion and 5g of ginger slices in a bowl, pour in 50g of boiling water, and set aside. Cut the white parts of the green onion into 1.5cm round pieces and set aside; -- Add 2g of salt, 5g of dark soy sauce, 15g of cooking wine, and 15g of cornstarch to the chicken cubes. Mix well until the mixture becomes slightly dry. Slowly add some of the green onion and ginger water, stirring the chicken cubes until they become sticky. Cover with plastic wrap and marinate in the refrigerator for 1 hour; -- Heat the pan over medium heat, add 20g of vegetable oil, and stir-fry raw peanuts until their surfaces are slightly charred. Remove the peanuts but leave the oil in the pan; -- Continue heating until the oil reaches 70% heat (bubbles form around a bamboo chopstick). Add the chicken cubes and doubanjiang (broad bean paste), and stir-fry for about 1 minute; -- Add the prepared celtuce cubes and continue stir-frying for 1 minute; -- Add the green onion pieces and stir-fry. Add the remaining green onion and ginger water (if it doesn't reach 100g, add a little more hot water—ensure it is hot). Add the Erjingtiao chili segments. Cover the pot, reduce the heat to medium-low, and simmer for 2 minutes; -- Increase the heat to high. Add the previously reserved peanuts and Sichuan peppercorns. Add 2g of chicken bouillon, 5g of aromatic vinegar, and 2g of sugar. Stir-fry evenly; -- Mix 10g of cornstarch with 50g of water to make a slurry. Add it to the pan and stir-fry evenly until the sauce reaches your desired consistency; -- Turn off the heat, drizzle in 10g of sesame oil and 5g of chili oil, and stir-fry for another 10 seconds before serving. - -![Kung Pao Chicken](./宫保鸡丁.jpg) - -## Additional Notes - -Add chili peppers according to personal preference; remove seeds if you prefer less spiciness. - -If you follow the production process in this guide and find any issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/小炒肉.md b/en/dishes/meat_dish/小炒肉.md deleted file mode 100644 index 4998df30..000000000 --- a/en/dishes/meat_dish/小炒肉.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Make Stir-Fried Pork - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Pork belly --朝天椒 (Tianchao chili) --小米椒 (Xiaomi chili) -- Fermented black beans -- Doubanjiang (broad bean paste) -- Dark soy sauce -- Starch -- Salt -- Scallions -- Garlic - -## Calculations - -Per serving: - -- Pork belly 500g -- 朝天椒 (Tianchao chili) 4 pieces -- 小米椒 (Xiaomi chili) 4 pieces -- Fermented black beans 10g, adjust ±5g according to taste -- Doubanjiang (broad bean paste) 10g, adjust ±5g according to taste -- Dark soy sauce 10ml -- Starch 10g -- Salt 1-2g -- Scallions 0.5-1 piece -- Garlic 2 cloves -- Cooking oil 15ml - -## Instructions - -- Slice the pork belly -- Place the meat in a container, add starch, dark soy sauce, and salt, then stir and marinate for half an hour -- Cut the scallions into segments -- Slice the 小米椒 (Xiaomi chili) and 朝天椒 (Tianchao chili) diagonally -- Heat the wok and pour in the oil -- Once the oil is hot, add the pork belly and stir-fry. Remove once the color changes -- Add garlic to the wok, stir-fry until fragrant, then add fermented black beans and stir-fry evenly -- Add Doubanjiang (broad bean paste) and stir-fry evenly -- Add the previously stir-fried pork belly and continue to stir-fry evenly -- Add the 小米椒 (Xiaomi chili), 朝天椒 (Tianchao chili), and scallion segments, stir-fry for 40 seconds -- Remove from heat. - -## Additional Content - -If you follow this guide's process and find any issues or have improvements to suggest, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/小炒鸡肝/小炒鸡肝.md b/en/dishes/meat_dish/小炒鸡肝/小炒鸡肝.md deleted file mode 100644 index 2c66b885..000000000 --- a/en/dishes/meat_dish/小炒鸡肝/小炒鸡肝.md +++ /dev/null @@ -1,73 +0,0 @@ -# How to Make Stir-Fried Chicken Liver - -![Stir-Fried Chicken Liver](./成品.jpg) - -A slightly troublesome dish. - -Suitable for those who enjoy eating liver. You can use other animal livers, but chicken liver tastes better. - -Requires beginners to have some blanching skills. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Raw chicken livers -- Garlic sprouts (Note: Garlic sprouts refer to the green shoots of garlic plants at a certain stage of growth. In some regions, they are called green garlic. This is a special note.) -- Scallions (large green onions), ginger, cooking wine -- Table salt, chicken bouillon powder (or MSG), five-spice powder (or thirteen-spice powder), white pepper powder -- BBQ seasoning or cumin powder (optional) -- Sesame seeds (optional) -- Cooking oil - -## Calculations - -Determine how many servings you plan to make before each preparation. -One serving is exactly enough for 2 people. - -Per serving: - -- Raw chicken livers: 5 pieces (approx. 800g) -- Garlic sprouts: approx. 200g (add more if you like them) -- Scallions: 150g (divide into two parts: 100g cut into sections, 50g sliced) -- Ginger: 120g (divide into two parts: 70g sliced, 50g diced) -- Cooking wine: 30ml -- Table salt: 5g -- Chicken bouillon powder: 5g (MSG can be used as a substitute) -- Five-spice powder: 5g (thirteen-spice powder can be used as a substitute) -- White pepper powder: 5g -- BBQ seasoning or cumin powder: 10g (optional) -- Sesame seeds: 5g (optional) -- Cooking oil: 30ml - -## Instructions - -- Clean the chicken livers and set aside. -- Wash the garlic sprouts, cut them into sections, and set aside. -- Wash the scallions. Take 100g and cut into sections; take 50g and slice. Set aside. -- Clean the ginger. Take 70g and slice; take 50g and dice. Set aside. -- Step 1: Blanching - - Place the cleaned chicken livers in a pot. Add cold water to submerge the livers. Add the 100g of scallion sections, 70g of sliced ginger, and 30ml of cooking wine. - - Turn the heat to high. Once the water boils, reduce to medium heat and skim off the foam. **Wait for 5-10 minutes**. - - Turn off the heat. Remove the livers, rinse them with cold water, and clean them thoroughly. - - After cleaning, slice the livers and set aside. -- Step 2: Stir-frying - - Turn the heat to medium. Add 30ml of cooking oil to the pot and wait 10 seconds for the oil to heat up. - - Add the 50g of sliced scallions and 50g of diced ginger. Stir-fry until fragrant. - - After becoming fragrant, add the sliced chicken livers. Stir-fry until they turn slightly yellow. - - Add the garlic sprouts. Stir-fry for 30 seconds until just cooked, then reduce the heat to low. - - Add the seasonings: - - Table salt: 5g - - Chicken bouillon powder (or MSG): 5g - - Five-spice powder (or thirteen-spice powder): 5g - - White pepper powder: 5g - - BBQ seasoning or cumin powder: 10g (optional) - - Turn the heat back to high and stir-fry quickly for 30 seconds to prevent burning. Turn off the heat. - - Transfer to a plate. You can sprinkle 5g of sesame seeds as garnish. If you don't like it or don't have any, you can skip this step. - -## Additional Content - -- When blanching, pay attention to the boiling water level to prevent overflow and avoid potential hazards. -- After blanching, it is recommended to rinse the chicken livers with cold water; ice water is preferred for a better texture. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/小炒鸡肝/成品.jpg b/en/dishes/meat_dish/小炒鸡肝/成品.jpg deleted file mode 100644 index c9a3e009..000000000 --- a/en/dishes/meat_dish/小炒鸡肝/成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:bf70ef2b18c3656e35d477cbe1c822828ce6aef6a437b33faa9c502027552153 -size 879941 diff --git a/en/dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.jpg b/en/dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.jpg deleted file mode 100644 index d062e88f..000000000 --- a/en/dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:da984fa253aab4c819341c3fa6da2f49ac303b8b5f1e12a56c3c02c07da15925 -size 257180 diff --git a/en/dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md b/en/dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md deleted file mode 100644 index 4f51522c..000000000 --- a/en/dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md +++ /dev/null @@ -1,45 +0,0 @@ -# How to Make Stir-Fried Yellow Beef - -![Finished Stir-Fried Yellow Beef](./小炒黄牛肉.jpg) - -Stir-Fried Yellow Beef is a simple and easy-to-make Hunan dish. The flavor is intense and refreshing. Beginners can typically complete it in just 1 hour. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Beef tenderloin -- Celery -- Millet peppers -- Wild mountain peppers -- Cilantro - -## Measurements - -Per serving: - -- Beef tenderloin 400g -- Celery 200g -- Millet peppers 30g -- Wild mountain peppers 30g -- Cilantro 30g -- Cooking oil 15ml -- Soy sauce 6ml - -## Instructions - -- Slice the beef tenderloin into thin pieces no wider than 3cm and no thicker than 3mm. Pour 6ml of soy sauce over the meat, mix well by hand, and set aside. -- Cut the celery into pieces no longer than 5cm and set aside. -- Slice the millet peppers into thin strips and set aside. -- Dice the wild mountain peppers and set aside. -- Cut the cilantro into pieces no longer than 3cm and set aside. -- Heat the wok, add 15ml of cooking oil, and heat on high for 30 seconds to raise the oil temperature. -- Add the millet peppers and wild mountain peppers and stir-fry until fragrant. -- Add the beef tenderloin and celery, then **stir-fry on high heat for 1 minute**. -- Turn off the heat, sprinkle with cilantro, and serve. - -## Additional Notes - -- Use high heat throughout the entire cooking process. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/小米辣炒肉.md b/en/dishes/meat_dish/小米辣炒肉.md deleted file mode 100644 index 4073a6ce..000000000 --- a/en/dishes/meat_dish/小米辣炒肉.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Stir-Fried Pork with Xiaomi Chili - -⚠️ Note: Not recommended for those who prefer mild or light flavors. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Xiaomi Chili -* Peanut Oil -* Pork Belly / Lean Meat -* Salt -* Light Soy Sauce -* Oyster Sauce -* Garlic -* Ginger -* Doubanjiang (Fermented Broad Bean Paste) -* Chicken Bouillon Powder -* White Sugar - -## Measurements - -Per Serving: - -- Xiaomi Chili: 20 pieces, adjust according to personal taste -- Peanut Oil: 20ml -- Pork Belly / Lean Meat: 200g -- Salt: 1-2g -- Light Soy Sauce: 10ml -- Oyster Sauce: 10ml -- Ginger and Garlic: 50g -- Doubanjiang: 10g, adjust according to personal taste -- Chicken Bouillon Powder: 10g -- White Sugar: 5g - -## Instructions - -* Wash the Xiaomi chilies and slice them diagonally into larger pieces. -* Slice or shred the pork as desired. Marinate with seasonings (light soy sauce, oyster sauce, and salt) for 5 minutes. -* Heat the pan and add oil. Stir-fry the pork until cooked, then remove and set aside. -* Sauté the ginger and garlic until fragrant, then add the Doubanjiang and stir-fry. Add the sliced Xiaomi chilies, followed by the lean meat. Stir-fry briefly, then add light soy sauce, chicken bouillon powder, salt, and sugar. - -## Additional Notes - -**You can adjust the seasonings to your preference. You may also add dark soy sauce for a richer aroma!** - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/小酥肉.md b/en/dishes/meat_dish/小酥肉.md deleted file mode 100644 index b9ab7ad9..000000000 --- a/en/dishes/meat_dish/小酥肉.md +++ /dev/null @@ -1,94 +0,0 @@ -# Recipe for Crispy Fried Pork Strips - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Boneless pork (choose fat-to-lean ratio to your preference) -- Vegetable oil -- Fresh ginger -- Green onions -- Cooking wine -- Salt -- Shisanxiang (13-spice blend) -- White pepper powder -- MSG -- Chicken bouillon powder -- Crushed Sichuan peppercorns -- Whole Sichuan peppercorns -- Light soy sauce -- Eggs -- All-purpose flour -- Sweet potato starch - -## Measurements - -### Main Ingredients - -- Pork 500 g - -### Secondary Ingredients - -- Eggs 2 -- All-purpose flour 30 g -- Sweet potato starch 120 g - -### Ginger and Scallion Water - -- Fresh ginger 20 g -- Green onions 15 g -- Cooking wine 15 g -- Water 80 g - -### Marinating Seasonings - -- Salt 4 g -- Shisanxiang 2 g -- White pepper powder 3 g -- MSG 5 g -- Chicken bouillon powder 5 g -- Crushed Sichuan peppercorns 3 g -- Whole Sichuan peppercorns 3 g -- Light soy sauce 8 g - -## Instructions - -### Preparing Ginger and Scallion Water - -- Julienne the fresh ginger; do not cut the green onions. -- Add the cooking wine and water according to the measurements above. -- Knead by hand for 5 minutes to fully infuse the water with the ginger and scallion flavors. - -### Preparing the Pork - -- Remove any remaining skin from the pork and wash it clean. -- Cut into strips measuring 8–10 cm in length and 1.5 cm in thickness. -- Add the salt, Shisanxiang, white pepper powder, MSG, chicken bouillon powder, crushed Sichuan peppercorns, whole Sichuan peppercorns, and light soy sauce as listed above. -- Pour in the prepared ginger and scallion water. -- Mix thoroughly and knead for 10 minutes until the meat absorbs all the liquid and becomes sticky. -- Cover with plastic wrap and refrigerate for 30 minutes. - -### Coating the Pork - -- Add the all-purpose flour and sweet potato starch to the marinated meat, along with the egg whites. -- Knead thoroughly for 15 minutes. - -### First Frying (Setting the Shape) - -- Pour vegetable oil into a wok or pan. Adjust the amount based on the pan size, ensuring the oil depth is at least 3 cm. -- Heat the oil over high heat to 150°C, then reduce to low heat to maintain the temperature. -- Use chopsticks to place the coated meat strips into the oil, shaping them as desired. Fry for 3–5 minutes to set the shape. The strips are ready when they turn slightly yellow and feel slightly firm when nudged with a spatula. Exact time may vary depending on the size of the meat pieces, oil temperature, and coating thickness. -- Remove and drain the oil. - -Tip: If unsure about the timing, fry for a slightly longer duration to avoid a raw taste. If you lack experience, fry the strips one by one to prevent them from sticking together. - -### Second Frying (Finishing) - -- Increase the oil temperature to 180°C. Add the partially fried meat strips and fry until golden brown. Remove and serve. - -## Additional Notes - -- Ensure the sweet potato starch is fully broken up and mixed into the coating. Do not leave dry clumps, as they may burn during frying! -- If you have too much meat to finish at once, you can only perform the first frying step and store the meat in the refrigerator. When ready to eat later, take it out and perform the second frying; the texture will remain largely unaffected. - -If you encounter any issues or have suggestions for process improvements while following the steps in this guide, please open an Issue or submit a Pull Request. diff --git a/en/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.jpg b/en/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.jpg deleted file mode 100644 index 06a63411..000000000 --- a/en/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1a58999998f3ba769f7ed696b8a41bbcfc34d0b131181301cc9148edfe85e96e -size 47888 diff --git a/en/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md b/en/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md deleted file mode 100644 index c5f4baa3..000000000 --- a/en/dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md +++ /dev/null @@ -1,68 +0,0 @@ -# How to Make Screaming Bullfrog - -![Example Dish](./尖叫牛蛙.jpg) - -Screaming Bullfrog is a relatively easy dish to prepare. Beginners typically need only 1-2 hours to complete it. In addition to its delicious flavor, this dish has an appetizing effect, making it ideal for those with poor appetite. It is suitable for people of all ages. (It is best if you can handle spicy food.) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Bullfrog meat -- Pickled ginger -- Pickled chili peppers -- Wild mountain peppers (dried red chilies can be used as a substitute) -- Green and red chili peppers -- Garlic -- Doubanjiang (fermented broad bean paste; Pixian Doubanjiang is recommended) -- Salt -- Pepper -- Cornstarch (dry starch is also acceptable) -- Beer (Snow beer is recommended) -- Cooking wine -- Tengjiao oil (optional) -- Lard (optional) -- Scallions - -## Calculation - -1 serving - -Per serving: - -- Bullfrog meat pieces: 800g (Buy 3 jin [approx. 1.5 kg] of live frogs; it is recommended to choose smaller ones for tender meat) -- Pickled ginger: 20-30g (Adjust according to personal taste; add more if you prefer stronger flavors) -- Pickled chili peppers: 5-10g (Adjust based on your tolerance for spice. If you cannot handle spicy food, it is recommended to reduce to 2.5g for a mild heat) -- Wild mountain peppers: 10g -- Green and red chili peppers: 20g -- Garlic: 30-50g (Adjust according to preference; keep it at no less than 30g) -- Doubanjiang: 20-30g (Use 30g for stronger flavor or 20g for a lighter taste. Note: This dish cannot be too bland, haha) -- Salt: 15g -- Pepper: 10g -- Beer: 400-500ml -- Cooking wine: 10ml -- Tengjiao oil: 5-10ml -- Cornstarch: 30g (Dry starch can be used as a substitute) -- Lard: 20ml (If unavailable, use regular cooking oil) -- Cooking oil: 200ml -- Scallions: 5g - -## Instructions - -- Wash the bullfrog meat, drain the excess water, add more than 10 grams of salt and more than 50ml of beer, and massage by hand for 5 minutes to remove the fishy odor. -- Then rinse under running water until no more blood or impurities come out. Drain the water and place the meat in a suitable container to prepare for marinating. -- Add 5 grams of salt, 30 grams of cornstarch, 10ml of cooking wine, and 5 grams of pepper powder. Mix evenly by hand and marinate for 5-10 minutes. -- Julienne or slice the pickled ginger, pickled chili peppers, and wild mountain peppers (choose based on your knife skills). Slice the green and red chili peppers into rings and separate the garlic cloves. -- Heat a wok and add 200ml of cooking oil (add another 100ml if the wok has a flat bottom). Heat until the oil reaches 60% temperature (small bubbles appear). Pour in the marinated bullfrog meat and deep-fry quickly for 10 seconds before removing (do not exceed this time significantly, or the meat will become tough and dry). -- After removing the frog meat, drain the oil. Pour out the hot oil from the wok into a bowl, leaving 30ml in the wok. Add 20ml of lard (if unavailable, leave a total of 50ml of cooking oil in the wok). -- When the oil reaches 60% heat, add the pickled ginger, pickled chili peppers, wild mountain peppers, and garlic. Stir until fragrant, then add 20 grams of broad bean paste. Stir-fry over medium heat until red oil appears (control the time to 30 seconds). Pour in 400ml of beer. -- Add the fried bullfrog meat back into the wok. Use a spoon to gently push and turn the meat; do not stir vigorously. Add 5 grams of pepper powder and 5ml of rattan pepper oil. Simmer over medium heat for 3 minutes. -- Increase the heat to high and reduce the sauce for half a minute. Add the green and red chili pepper rings and cook for another 10 seconds before serving. -- Transfer to a bowl, sprinkle with chopped green onions, and serve! - -## Additional Notes - -- When draining water, you can use a colander to press down on the meat. -- Ensure the cornstarch is evenly coated on the frog meat when mixing. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/尖椒炒牛肉.md b/en/dishes/meat_dish/尖椒炒牛肉.md deleted file mode 100644 index 2771c7f4..000000000 --- a/en/dishes/meat_dish/尖椒炒牛肉.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Stir-Fried Beef with Hot Peppers - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Beef -* Scallions, ginger, garlic -* Hot peppers -* Soy sauce -* Salt -* Sugar - -## Quantities - -* Beef: 250 g per person -* Scallions: 0.5 per person -* Ginger: 1 piece per person -* Salt: 3 g per person -* Sugar: 1.5 g per person -* Soy sauce: 9 ml per person - -Based on the above quantities, calculate the ratio of raw materials to be used. - -## Instructions - -### Preparing the Vegetables - -* Mince the garlic into garlic paste -* Cut the scallions into sections -* Slice the ginger into thin slices -* Cut the hot peppers into sections - -### Preparing the Beef - -* Place the beef in a bowl -* Add ginger, salt, soy sauce, and sugar to marinate for 30-40 minutes -* Remove the ginger after marinating - -### Stir-Frying - -* Add cold oil to the pan and heat until small bubbles appear -* Add the garlic paste -* Once the garlic paste turns golden, add the hot peppers -* When the skin of the hot peppers is slightly wrinkled, add the marinated beef and stir-fry -* Before the beef is fully cooked, add the scallions and continue stir-frying -* Stir-fry until the beef is cooked through, then turn off the heat and serve - -## Additional Tips - -* You can add baking soda during marinating to tenderize the beef. The ratio of beef to baking soda is 500g:3g. -* During marinating, you can substitute ginger with cooking wine. Use 3 g of cooking wine per person. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/山西过油肉.md b/en/dishes/meat_dish/山西过油肉.md deleted file mode 100644 index f9dba2ff..000000000 --- a/en/dishes/meat_dish/山西过油肉.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Guo You Rou (Shanxi Style) - -Guo You Rou is a traditional Shanxi specialty with a long history, and it is commonly made in most households. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork tenderloin -- Garlic scapes -- Salt -- Soy sauce -- Scallions, ginger, and garlic -- Egg -- Starch -- Cooking oil -- Wood ear mushrooms -- Onions -- Cooking wine -- Aged vinegar -- Sichuan peppercorn powder -- Chicken bouillon powder - -## Quantities - -I have a large appetite, so these quantities are for one person. - -- Pork tenderloin: 150 g -- Garlic scapes: 6 stalks -- Cooking oil: 300 ml -- Scallions, ginger, and garlic: 50 g -- Light soy sauce: 20 ml -- Salt: 10 g -- Egg: 1 -- Starch: 10 g -- Wood ear mushrooms: 20 g -- Onions: 100 g -- Other seasonings: 20 g - -## Instructions - -- Soak the wood ear mushrooms in advance. If you are in a hurry, you can soak them in hot water. -- Slice the pork tenderloin and place it in a bowl. Add 20 ml of light soy sauce, cooking wine, and Sichuan peppercorn powder. Crack an egg into the bowl and mix thoroughly by hand. Add the starch (sweet potato starch is recommended) and mix well. Pour in 300 ml of cooking oil to coat the meat, then marinate for 15 minutes. -- Cut the garlic scapes into approximately 3 cm segments. Cut the onions into diamond-shaped pieces and set aside. -- Heat a generous amount of oil in a wok. When the oil reaches 50% heat (medium-hot), add the marinated pork slices. Separate the slices and fry them until cooked, then remove and drain the oil. -- Pour out the excess oil from the wok, leaving about 10 ml for stir-frying. Heat the oil to 70% heat (hot). -- Add the scallions, ginger, and garlic to the wok and stir-fry until fragrant. Add the garlic scapes first and stir-fry until just cooked through. Then add the wood ear mushrooms and onions. Add light soy sauce and Sichuan peppercorn powder. Stir-fry briefly, then add the previously fried pork slices and toss to combine. -- Add 10 g of salt. Before removing from heat, add 10 ml of vinegar and chicken bouillon powder. Serve immediately. - -## Additional Tips - -- When frying the pork slices, cook them until the surface is slightly browned. Pay attention to controlling the heat. -- You can also add a thin slurry of cornstarch and water before removing from the wok for a better texture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/倒入番茄蓉.png b/en/dishes/meat_dish/巴基斯坦牛肉咖喱/倒入番茄蓉.png deleted file mode 100644 index 2b7b0e57..000000000 --- a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/倒入番茄蓉.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fbdbc391c9fd912de49b4d86cf0c8bf8476b48f7db2b357b6136c488b7c95cd9 -size 288928 diff --git a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md b/en/dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md deleted file mode 100644 index 48c56584..000000000 --- a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Pakistani Beef Curry - -![Pakistani Beef Curry Finished Dish](./倒入番茄蓉.png) - -Achar gosht (Pakistani Beef Curry) is a signature curry dish from Pakistan. This dish blends the rich aroma of curry with the tender texture of beef, offering a unique flavor profile that leans towards spicy. It is rich in high-quality protein and various vitamins, making it highly nutritious. The preparation takes about 2.5 hours, and the steps are not complicated, making it a delicious dish perfect for slow cooking on a weekend. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Standard frying pan -- Rice cooker / Electric slow cooker -- Masala powder (Brand: Shan is recommended) -- Beef -- Tomatoes -- Spiral chili peppers -- Plain yogurt -- Garlic powder -- Ginger powder - -## Measurements - -The quantities below are based on 1kg of beef, which you can use to scale for different serving sizes. 1kg of beef makes enough curry for approximately 5 people. - -Ingredients required for 1kg of beef: - -- Tomatoes 🍅: 4 pieces -- Spiral chili peppers: 2 pieces (large size) -- Plain yogurt: 1 carton -- Masala powder: 1 packet (50g) -- Garlic powder: 5g -- Ginger powder: 5g - -## Instructions - -- Cut all spiral chili peppers into segments and set aside. -- Blend all tomatoes into a smooth tomato puree and set aside. -![Tomato Puree](./巴基斯坦牛肉咖喱.png) -- Cut the beef into 2cm cubes, wash them, and set aside. -![Beef](./油.png) -- Pour a layer of oil into the frying pan (this helps prevent the tomato puree from boiling off too quickly). -![Oil](./牛肉.png) -- Add the tomato puree and stir continuously for 2-3 minutes until it turns a deeper red color. -![Adding Tomato Puree](./番茄蓉.png) -![Red Color](./红.png) -- Add 5g of garlic powder, 5g of ginger powder, and 1 packet (50g) of Masala powder. Stir well to combine. -- Add the beef and chili pepper segments. Stir to mix evenly. -- Add 1 carton of yogurt (this helps thicken the sauce). Stir well. -- Transfer all ingredients into the rice cooker/electric slow cooker. Add 250ml of water. Select the "Stew" or "Slow Cook" mode and set the timer for 2-3 hours. -- Once finished, open the lid to check if the beef is tender. It is now ready to serve. -![Pakistani Beef Curry Finished Dish](./巴基斯坦牛肉咖喱.png) - -## Additional Notes - -This recipe was learned from a Pakistani friend. I have documented the steps carefully to ensure authenticity. - -It is typically served with Roti, Naan, or rice. - -If you want to make Chicken Karahi, the process is almost the same, except you first fry the chicken with various spices and peppercorns in oil until it turns golden yellow. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.png b/en/dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.png deleted file mode 100644 index 8e320e0b..000000000 --- a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:7fadd63cbf025ae3203dcfa080af288c14be04041908110381d94aaa86ef5373 -size 222895 diff --git a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/油.png b/en/dishes/meat_dish/巴基斯坦牛肉咖喱/油.png deleted file mode 100644 index 6ec6686b..000000000 --- a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/油.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8f144d6f42924ad3db89e7b232d3b40a169f3958662b62cdd773921180535ba2 -size 337608 diff --git a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/牛肉.png b/en/dishes/meat_dish/巴基斯坦牛肉咖喱/牛肉.png deleted file mode 100644 index f216c6b1..000000000 --- a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/牛肉.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:2af6933f6b227b53c4d4137f981d3b00c1fed581b2748dc70850e95913795fc6 -size 210428 diff --git a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/番茄蓉.png b/en/dishes/meat_dish/巴基斯坦牛肉咖喱/番茄蓉.png deleted file mode 100644 index 4910eb3e..000000000 --- a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/番茄蓉.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:568746a99c13a3378edcc3aed47175fcfe62f49fa463dcf034448b425392fab6 -size 133202 diff --git a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/红.png b/en/dishes/meat_dish/巴基斯坦牛肉咖喱/红.png deleted file mode 100644 index a7f86d4a..000000000 --- a/en/dishes/meat_dish/巴基斯坦牛肉咖喱/红.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:bf339b2f4fc5283e08650e6b79d82e7836367eb5a4f8dd0270c1c1908778c48e -size 548188 diff --git a/en/dishes/meat_dish/带把肘子.md b/en/dishes/meat_dish/带把肘子.md deleted file mode 100644 index 4814f6f1..000000000 --- a/en/dishes/meat_dish/带把肘子.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Elbow with Handle - -The pork hock is tender and non-greasy, with a gelatinous skin, rich and savory flavor. Accompanied by scallion segments and sweet bean paste, it offers a unique taste. Named for its handle-like paw, it is a famous dish from Dali County, Shaanxi Province. It is rich in nutrients but has a high preparation difficulty. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -### Ingredients - -- Pork front hock with foot and claws -- Red fermented tofu -- Sweet bean paste -- Fine salt -- Dark soy sauce -- Light soy sauce -- Cooking wine -- Garlic slices -- Minced ginger -- Star anise -- Cinnamon bark -- Scallions - -### Tools - -- Small axe (to break the bones) -- Sterilized gauze (large enough to cover the hock) - -## Measurements - -Per serving: Serves three - -- Pork front hock with foot and claws: 1 piece (approx. 2.5 jin = 1250 grams) -- Red fermented tofu: 1 piece = 10 grams -- Sweet bean paste: 150 grams -- Fine salt: 15 grams -- Dark soy sauce: 35 grams -- Light soy sauce: 25 grams -- Cooking wine: 25 grams -- Garlic slices: 50 grams -- Minced ginger: 10 grams -- Star anise: 3 pieces -- Cinnamon bark: 5 grams -- Scallions: 200 grams - -## Instructions - -- Scrape and clean the hock thoroughly. Place it on the cutting board with the head facing outward, the handle (paw/claw) facing inward, and the skin facing down. -- Using a knife, cut along the leg bone from the head to the handle, separating the meat from the bone on three sides. Keep the bottom of the bone connected to the meat to expose the bone. Then, use the back of the knife (or preferably the axe) to break the two sections of the leg bone in the middle. -- Place the hock in a pot and boil until about 70% cooked. Remove it when the exterior looks normal and the interior is pale red. Wipe it dry with a clean cloth. While still hot, coat the skin with dark soy sauce. -- Take a steamer. Place star anise and cinnamon at the bottom. Break the joint of the handle with your hands without damaging the skin. Place the hock in the steamer with the skin facing down. Arrange the handle against the side of the pot to form a circular shape, fitting it to the size of the hock. -- Sprinkle fine salt over it. Cover the meat with sterilized gauze. Spread the sweet bean paste (50g), scallions (75g), red fermented tofu, dark soy sauce, light soy sauce, ginger, and garlic on top of the gauze. Steam over high heat for about three hours, or until the meat is thoroughly tender. -- Remove from the steamer, uncover the gauze, and invert onto a plate. Remove the star anise. Serve with scallion segments and a small dish of sweet bean paste on the side (or spread the sweet bean paste over the hock and serve with a small dish of scallion segments). - -## Additional Notes - -- Determine the 70% cooked stage based on actual conditions; if possible, consult elders in your family for guidance. -- Add water to the lower part of the steamer and place the hock in the upper part. Add water as needed during steaming to prevent it from drying out. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/干煸仔鸡/干煸仔鸡.md b/en/dishes/meat_dish/干煸仔鸡/干煸仔鸡.md deleted file mode 100644 index 824d8b30..000000000 --- a/en/dishes/meat_dish/干煸仔鸡/干煸仔鸡.md +++ /dev/null @@ -1,62 +0,0 @@ -# Recipe for Dry-Fried Young Chicken - -![Finished Dry-Fried Young Chicken](./干煸仔鸡成品.jpg) - -Dry-Fried Young Chicken is a sweet and spicy Sichuan dish developed by Zhao Chunyue, the head chef at Peking University's cafeteria. It is widely loved by teachers and students. Chef Zhao has made the recipe public to help everyone cook it at home, making it an essential dish for meals during pandemic lockdowns! - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Chicken legs -- Potatoes -- Green peppers -- Garlic -- Salt -- Black pepper powder -- Light soy sauce -- Dark soy sauce -- Cooking wine -- Cornstarch -- Pixian red oil broad bean paste (Note: distinguish this from the brownish broad bean paste) -- White sugar -- Crushed Sichuan peppercorns - -## Quantities - -Serves 1-2: - -- Chicken leg meat 400g -- Potatoes 200g -- Green peppers 60g -- Garlic cloves 10g -- Salt 3g -- Chicken essence 3g (optional) -- Black pepper powder 2g -- Light soy sauce 5g -- Dark soy sauce 2g -- Cooking wine 5g -- Cornstarch 20g -- Pixian red oil broad bean paste 40g -- White sugar 30g -- Crushed Sichuan peppercorns 2g - -## Instructions - -- Remove the bones from the chicken legs (if using boneless chicken leg steaks, skip this step). Use the back of a knife to gently pound the chicken meat, then cut it into 2cm cubes. -- Add salt, chicken essence (optional), black pepper powder, light soy sauce, dark soy sauce, and cooking wine to the chicken cubes. Mix until sticky, then add cornstarch and mix well. Add a little cooking oil to prevent sticking, and marinate for 30 minutes. -- Peel the potatoes and cut them into 2cm cubes. Boil in water for 5 minutes, then remove and drain well to prevent splattering during frying. -- Remove the seeds from the green peppers and cut them into 2cm small pieces. Place them in a strainer and set aside. -- Add a generous amount of oil to the wok (enough to submerge the ingredients depending on the wok's shape). Heat the oil to 180°C, then fry the potato cubes for 3 minutes before removing them. -- When the oil temperature rises back to 180°C, add the chicken cubes and fry for 2 minutes before removing them. -- When the oil temperature rises back to 180°C, return the chicken cubes to the oil for a second fry for 1 minute before removing them. -- When the oil temperature rises back to 180°C, return the potato cubes to the oil for a second fry for 1 minute. Then, pour out the oil and potato cubes through the strainer, allowing the green pepper pieces on the strainer to blanch slightly. -- Add 5ml of cooking oil to the wok. Stir-fry the garlic cloves over low heat until golden. Add the red oil broad bean paste and stir-fry until fragrant. Add the white sugar and stir until melted. Add the crushed Sichuan peppercorns, then add 40ml of water. Stir continuously until the sauce thickens. -- Add the fried chicken cubes, potato cubes, and green pepper pieces. Stir well to combine, then serve. - -## Additional Notes - -- If you prefer not to use a large amount of oil for deep-frying, you can pan-fry the chicken and potato cubes with less oil. This will increase the cooking time and slightly affect the texture, but it will not significantly impact the overall flavor. -- Reference: [Official Information from Peking University Catering Center](https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w) - -If you encounter any issues or have suggestions for improvement while following the workflow in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/干煸仔鸡/干煸仔鸡成品.jpg b/en/dishes/meat_dish/干煸仔鸡/干煸仔鸡成品.jpg deleted file mode 100644 index 274604f7..000000000 --- a/en/dishes/meat_dish/干煸仔鸡/干煸仔鸡成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:70bf5cffba89198124688d0065273ebe6e24023cb047662145c98d0bc53ff144 -size 803109 diff --git a/en/dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md b/en/dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md deleted file mode 100644 index 37d0e14c..000000000 --- a/en/dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md +++ /dev/null @@ -1,65 +0,0 @@ -# Cantonese-Style Braised Beef Brisket with Radish - -![Cantonese-Style Braised Beef Brisket with Radish](./广式萝卜牛腩.webp) - -Cantonese-style braised beef brisket with radish is nutritious, delicious, and has a rich broth. It boosts children's appetite and helps improve their academic performance. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Beef brisket -- White radish -- Ginger slices -- Garlic cloves -- Scallions -- Star anise -- Cinnamon bark -- Dried chili peppers -- Bay leaves -- Fermented bean curd -- Chu Hou paste -- Oyster sauce -- Soy sauce -- Rock sugar -- Salt -- Dark soy sauce - -## Measurements - -This recipe serves 3-4 people. - -- Beef brisket: 500g -- White radish: 1 piece -- Ginger slices: 8 pieces -- Garlic cloves: 5 pieces -- Scallion knot: 1 bunch -- Star anise: 2 pieces -- Cinnamon bark: 1 small piece -- Dried chili peppers: 2 pieces -- Bay leaves: 2 pieces -- Fermented bean curd: 1 piece -- Chu Hou paste: 30g -- Oyster sauce: 15g -- Soy sauce: 15g -- Rock sugar: 10g -- Salt: 5g -- Dark soy sauce: 15g - -## Instructions - -### Preparation - -* Cut the radish into chunks and set aside. -* Blanch the whole piece of beef brisket. Add 2 slices of ginger and a scallion knot. Once the water boils, cook for 5-10 minutes, then remove and cut into pieces. -* Cut the blanched beef brisket into chunks of your preferred size. Since the brisket has been blanched, it will shrink less during braising. Larger pieces will require slightly more time. -* Prepare the braising sauce by mixing fermented bean curd, Chu Hou paste, soy sauce, oyster sauce, sugar, and salt according to the quantities above (rock sugar was unavailable, so white sugar was used instead). -* Heat oil in a pan, stir-fry ginger and garlic until fragrant. Add the beef brisket and stir-fry until the surface is dry. Add the prepared sauce and stir-fry until fragrant. If you prefer a darker color, add a little dark soy sauce for coloring. -* After the ingredients are well mixed, pour in hot water. -* Transfer the beef brisket to a soup pot. Add cinnamon bark, star anise, bay leaves, and dried chili peppers. Simmer for about 2 hours. -* Once the beef brisket is half-tender, add the white radish and continue simmering for 30 minutes. -* When the radish is soft, the dish is ready. A pot of rich and fragrant braised beef brisket with radish is complete. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/徽派红烧肉/1.jpeg b/en/dishes/meat_dish/徽派红烧肉/1.jpeg deleted file mode 100644 index 65bc9c52..000000000 --- a/en/dishes/meat_dish/徽派红烧肉/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:bd6e9ed84fab1e84241dcc994c555a700119ee936e9c39f424387dcce26f1011 -size 125686 diff --git a/en/dishes/meat_dish/徽派红烧肉/2.jpeg b/en/dishes/meat_dish/徽派红烧肉/2.jpeg deleted file mode 100644 index 9b62de9e..000000000 --- a/en/dishes/meat_dish/徽派红烧肉/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:aa35b7062fc2fe44ec18471caf479a822ed0b6f6b30b9c6913cfeeb0f4312a19 -size 154580 diff --git a/en/dishes/meat_dish/徽派红烧肉/徽派红烧肉.md b/en/dishes/meat_dish/徽派红烧肉/徽派红烧肉.md deleted file mode 100644 index d27a6405..000000000 --- a/en/dishes/meat_dish/徽派红烧肉/徽派红烧肉.md +++ /dev/null @@ -1,58 +0,0 @@ -# Hui-Style Braised Pork Belly Recipe - -Hui-style braised pork belly is a dish made with pork belly and other ingredients. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Pork belly -* White sugar -* Cooking oil -* Light soy sauce -* Oyster sauce -* Dark soy sauce -* Ginger slices -* Garlic cloves -* Cooking wine -* Green onion -* Five-spice powder -* Salt - -## Measurements - -Per serving: - -* Pork belly 300 g -* White sugar 100 g -* Cooking oil 200 g -* Light soy sauce 10 ml -* Oyster sauce 5 ml -* Dark soy sauce 5 ml -* Ginger slices 2 pieces -* Garlic cloves 3 cloves -* Cooking wine 100 ml -* Green onion 1 stalk -* Five-spice powder 10 g -* Salt 10 g - -## Instructions - -* Cut the pork belly into chunks, each about 2-3 cm in size. -* Add 150 ml of cooking oil to a pan, add the pork belly, and pan-fry for 2 minutes. Then add salt, stir-fry the pork belly for another 2 minutes, and remove from the pan. -* Add 50 ml of cooking oil to the pan, add the white sugar, and stir-fry until it turns coffee-colored. -* Add the pork belly back in, stir-fry for 30 seconds, then add ginger slices and garlic cloves, and stir-fry for another 30 seconds. -* Add cooking wine, five-spice powder, and green onion. Add water to cover the pork belly, cover the pot, and simmer for 10 minutes. -* Add light soy sauce, dark soy sauce, and oyster sauce, and simmer on medium heat for 20 minutes. -* Uncover, increase heat to high to reduce the sauce, and serve. - -![Example Finished Dish](./1.jpeg) -![Example Finished Dish](./2.jpeg) - -## Additional Notes - -* The green onion should be used whole; do not chop it. -* The purpose of adding salt in step 2 is to lock in the pork belly's fat. -* During the preparation process, some pork belly was parboiled and then processed along with the unparboiled portion. It was found that the unparboiled pork belly had a firmer, bouncier texture. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/意式烤鸡.md b/en/dishes/meat_dish/意式烤鸡.md deleted file mode 100644 index 6a2b0585..000000000 --- a/en/dishes/meat_dish/意式烤鸡.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Make Italian-Style Roasted Chicken - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Chicken leg meat -- Salt -- Black pepper -- Olive oil -- Garlic -- Lemon juice -- Parsley - -## Calculations - -- Chicken leg meat: 1–2 pieces per person -- Salt: 2 g per person -- Black pepper: 0.5 g per person -- Olive oil: 5 ml per person -- Garlic: 1 clove per person -- Lemon juice: 5 ml per person -- Parsley: 1 sprig per person - -Use the above information to calculate the required proportions of raw materials for your plan. - -## Instructions - -### Preparing the Chicken - -- Coat the chicken leg meat with salt, black pepper, olive oil, and minced garlic. -- Place in an oven preheated to 180°C and roast for 30–40 minutes, or until fully cooked. - -### Preparing the Garnishes - -- Finely chop the parsley and set aside. -- Squeeze the lemon to extract the juice and set aside. - -### Roasting - -- Remove the roasted chicken from the oven and drizzle with lemon juice. -- Sprinkle with chopped parsley and serve. - -## Additional Notes - -- You can drizzle honey or other barbecue sauces over the chicken while roasting to enhance the flavor. -- Preheat the oven to 180°C. Roasting time depends on the size and thickness of the chicken; ensure the chicken is fully cooked. -- Chicken must be fully cooked before eating. Consuming undercooked chicken may lead to food poisoning and bacterial infections, such as Salmonella and Shigella. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/新疆大盘鸡/大盘鸡.jpeg b/en/dishes/meat_dish/新疆大盘鸡/大盘鸡.jpeg deleted file mode 100644 index 53a73188..000000000 --- a/en/dishes/meat_dish/新疆大盘鸡/大盘鸡.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:a709121ec499b3f09fc24e7b7b5c21b35724657e88ac458780332d097bf33767 -size 190378 diff --git a/en/dishes/meat_dish/新疆大盘鸡/大盘鸡皮带面.jpeg b/en/dishes/meat_dish/新疆大盘鸡/大盘鸡皮带面.jpeg deleted file mode 100644 index 4f89bf25..000000000 --- a/en/dishes/meat_dish/新疆大盘鸡/大盘鸡皮带面.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1007f138f0293365394e64a1ee746a066fd58acc1bb1ee4f0f2549054ea31e49 -size 215170 diff --git a/en/dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md b/en/dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md deleted file mode 100644 index bc004b08..000000000 --- a/en/dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md +++ /dev/null @@ -1,45 +0,0 @@ -# How to Make Xinjiang Big Plate Chicken - -![Big Plate Chicken](./大盘鸡.jpeg) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Sichuan peppercorns, bay leaves, star anise, dried long peppers, garlic, green onions -- Cooking oil, salt, light soy sauce, oyster sauce, cooking wine (beer can be used as a substitute), white sugar -- Chicken (thigh meat is best), potatoes, green peppers, and sweet peppers (optional, added for color) - -## Calculations - -Serves 2 - -- Chicken from two drumsticks (approximately 1kg) -- 2 medium-sized potatoes: 750g -- 100g green onions -- 1 green pepper and 1 sweet pepper, 50g each -- 20g white sugar -- 5 dried long peppers -- 4 cloves of garlic -- 50g cooking oil - -## Instructions - -- Cut the meat into chunks, soak in water with salt for 5 minutes to remove blood and fishy odor, then drain well. -- Wash the green onions, garlic, peppers, and potatoes; peel the potatoes. -- Cut the white parts of the green onions into 4cm long segments; cut the green peppers and long peppers into chunks. -- Cut the potatoes into rolling-cut chunks (cut, then roll the potato, repeat) until each piece is about 4cm x 4cm. -- Make caramelized sugar: Add oil to the pan, then add white sugar. Stir continuously with a spatula until the sugar melts and turns golden brown. Add the drained chicken pieces to stir-fry and coat them with the caramel. -- Add Sichuan peppercorns, bay leaves, star anise, and dried long peppers; stir-fry. -- Add 5g salt, 7ml light soy sauce, 10g oyster sauce, and 100g cooking wine. Pour in 1 liter of water. Cooking wine can be replaced with beer. -- Bring to a boil over medium heat, then reduce to low-medium heat and simmer slowly to infuse flavors. -- When the liquid reduces to just above the chicken, place the potatoes on top of the chicken. Do not stir the potatoes; just cover them on top to prevent sticking. Continue to simmer with the lid on. After a while, add the green onions, green peppers, and sweet peppers, and continue simmering. -- When the sauce has reduced sufficiently, flip the ingredients to coat the potatoes with the sauce. Turn off the heat and serve. - -**Note: This dish is great with noodles. Buy thick noodle dough, flatten it, and hand-pull it into wide noodles. It must be wide noodles. After cooking, you can add them to the Big Plate Chicken and mix with the sauce for an excellent flavor!** - -![Big Plate Chicken with Wide Noodles](./大盘鸡皮带面.jpeg) - -## Additional Content - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/无骨鸡爪/无骨鸡爪.jpg b/en/dishes/meat_dish/无骨鸡爪/无骨鸡爪.jpg deleted file mode 100644 index 1f9d0612..000000000 --- a/en/dishes/meat_dish/无骨鸡爪/无骨鸡爪.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3a2cf3160bfd77b9a5763f735e79e46fd6882d5fdb901c4627026fac6c3bff2a -size 86781 diff --git a/en/dishes/meat_dish/无骨鸡爪/无骨鸡爪.md b/en/dishes/meat_dish/无骨鸡爪/无骨鸡爪.md deleted file mode 100644 index 75031065..000000000 --- a/en/dishes/meat_dish/无骨鸡爪/无骨鸡爪.md +++ /dev/null @@ -1,89 +0,0 @@ -# Boneless Chicken Feet Recipe - -![Finished Boneless Chicken Feet](./无骨鸡爪.jpg) -**The color in the picture is relatively light because my family prefers less soy sauce.** - -This is a simple-to-make but physically demanding and patience-testing recipe for boneless chicken feet. It is sour, spicy, and appetizing, with a chewy and refreshing texture. For a first-time attempt, the total time required is 8 hours and 15 minutes. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Chicken feet -- Ginger -- Cooking wine (Liaojiu) -- Green onion (Scallion) -- Garlic -- Millet pepper (Xiaomila) -- Onion -- Light soy sauce -- Oyster sauce -- Black vinegar (Chencu/Vinegar is recommended) -- White sugar -- Salt -- Sichuan pepper oil -- Cilantro (Coriander) -- Lemon - -## Quantities - -This amount is sufficient for 2-3 people. - -- Chicken feet: 1kg -- Ginger: 4 slices -- Cooking wine: 65g -- Green onion: 3 segments (5cm per segment) -- Garlic: 10 cloves -- Millet pepper: 4 for mild heat, 6 for medium heat, 12 for hot heat (Hot heat is recommended) -- Onion: Half an onion -- Light soy sauce: 75g = 15g * 5 -- Oyster sauce: 30g = 15g * 2 -- Black vinegar (Chencu/Vinegar is recommended): 50g -- White sugar: 10g -- Salt: 3g -- Sichuan pepper oil: 10ml -- Cilantro: 3 stalks -- Lemon: 2 pieces (adjust acidity based on 1 piece as the unit) - -## Instructions - -### Preparing the Chicken Feet - -- Use scissors or a knife to cut off all the nails on the chicken feet, **including the flesh and bone under the nail, ensuring no nail remains**. -- Wash them thoroughly with water and set aside. -- Place the `chicken feet` into a large pot to remove the gamey odor. -- Add the `green onion`, `cooking wine`, and `ginger`. -- Add water to cover the `chicken feet`. -- Bring to a boil over high heat. **Skim off the foam that rises to the surface during boiling.** -- Once the water reaches **100 degrees Celsius and boils vigorously**, let it cook for 10 minutes. -- Turn off the heat, remove the chicken feet, drain the water, wash them again, and place them in a bowl. - -### Deboning - -This step can be skipped. This step takes approximately 2 hours. - -- Place the chicken feet in the **freezer** for 20 minutes. -- Move them to the refrigerator compartment (not the freezer), then take them out in batches of **10 at a time** to debone. -- Starting from the tip of the toes (the chicken feet's toes), use a knife to slice open each toe **up to the back of the foot**. -- Then, use the knife to slice open the back of the foot down the entire "arm" (shank). -- Bend each toe joint at the knuckles **until you hear a cracking sound**. -- Holding the tip of the toe, push it inward. Do this for each toe, first pushing it to the middle of the palm and back of the foot. -- Once the skin of each toe is separated, push from the palm towards the shank until the entire toe is removed. -- Place the deboned meat in a bowl and set aside. - -### Preparing the Marinade - -- Cut the `Xiaomila chili` into small, uniform pieces -- Finely chop the `garlic`, `onion`, and `cilantro` -- Cut the `lemon` in half and squeeze the lemon juice into the container with the chicken feet -- Pour all the seasonings into the container with the chicken feet, and add the `Xiaomila chili`, `garlic`, `onion`, and `cilantro` -- Mix everything thoroughly -- Refrigerate for one night (6 hours) -- Once mixed, add everything to the prepared chicken feet - -## Additional Information - -- During preparation, keep an eye on the boiling water level. If the water 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 encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/杀猪菜.md b/en/dishes/meat_dish/杀猪菜.md deleted file mode 100644 index b8d2a290..000000000 --- a/en/dishes/meat_dish/杀猪菜.md +++ /dev/null @@ -1,56 +0,0 @@ -# How to Make Shazhu Cai (Pig-Killing Dish) - -Shazhu Cai Recipe (Meat Dish) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Blood sausage -- Pickled cabbage (Suancai) -- Pork ribs -- Cooking wine (Liaojiu) -- Chili peppers -- Bay leaves -- Star anise -- Green onion knots -- Sesame oil -- Rapeseed oil -- Garlic - -## Yield - -This dish serves 2-3 people. The ingredients required per serving are: - -- Blood sausage: 200g -- Pickled cabbage (Suancai): 500g -- Pork ribs: 400g -- Cooking wine (Liaojiu): 10g -- Garlic cloves: 5 -- Ginger powder: 5g -- Dried chili peppers: 5 -- Bay leaves: 2 -- Star anise: 1 -- Green onion knots: 1 -- Sesame oil: 10g -- Rapeseed oil: 10g -- Salt: 5g -- Dipping sauce: 5g chili oil, 10g light soy sauce, 5g minced garlic, 2g sesame oil. - -## Instructions - -- Poke small holes all over the blood sausage with a toothpick. Place it in water and simmer on low heat for 10 minutes. Do not let the water boil; maintain the temperature around 80°C (176°F), otherwise, the blood sausage is likely to burst. -- Cut the cooked blood sausage into pieces and set aside. -- Blanch the pork ribs in water with cooking wine (Liaojiu), drain the water, and set aside. -- Heat rapeseed oil in a pan. Add garlic cloves, dried chili peppers, and ginger powder, and stir-fry until fragrant. -- Add the pork ribs and stir-fry until the surface turns golden brown. -- Wash the pickled cabbage (Suancai) and squeeze out excess water. Add it to the pot, drizzle with sesame oil, and stir-fry. The sesame oil helps reduce the sourness and enhances the aroma. Stir-fry over high heat for 2 minutes. -- Add 600ml of hot water. -- Transfer the mixture to an electric pressure cooker. Add bay leaves, star anise, green onion knots, and salt. -- Cook on the "Rich Flavor" mode for 40 minutes. -- After cooking, release the pressure and open the lid. Add the blood sausage and goji berries. Cover and let it sit for 2 minutes. The blood sausage is already cooked and does not need further heating. -- Transfer to a serving bowl. Prepare the dipping sauce as described above, and enjoy. - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md b/en/dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md deleted file mode 100644 index b8da67e5..000000000 --- a/en/dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md +++ /dev/null @@ -1,76 +0,0 @@ -# Recipe for Braised Lamb with Yuba - -Braised Lamb with Yuba is a dish suitable for all ages, perfect for warming the stomach in winter. This dish is rich but not greasy, and pairs exceptionally well with rice. Beginners typically need about 2.5 hours to complete it. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Lamb belly -- Yuba (dried bean curd sheets) -- Chu Hou paste -- Fermented bean curd (white) -- Fermented bean curd (red) -- Dark soy sauce -- Cooking wine -- Oyster sauce -- Water -- Rock sugar -- Scallion segments -- Ginger slices -- Shiitake mushrooms -- Onion or shallots -- Garlic cloves -- Bay leaves -- Star anise -- Cinnamon bark -- Optional side dishes such as water chestnuts, potatoes, or radishes can be added according to personal preference - -## Quantities (Per Serving) - -- Lamb belly: 500g -- Fried yuba: 30g-50g -- Chu Hou paste: 30g -- White fermented bean curd: 40g -- Red fermented bean curd: 35g -- Dark soy sauce: 5ml -- Chili oil: 5ml -- Water: 500ml -- Rock sugar: 20g -- Granulated sugar: 10g -- Scallions: 5 stalks -- Ginger slices: 6-8 slices -- Shiitake mushrooms: 7-8 pieces -- Onion: 1 piece or shallots: 4-5 pieces -- Garlic cloves: 7-8 cloves -- Bay leaf: 1 piece -- Star anise: 4-5 pieces -- Cinnamon bark: 10g - -## Instructions - -- **Preparation**: Soak the shiitake mushrooms in advance for 2-3 hours until soft. Soak the yuba in advance for 30 minutes until soft. -- **Prepare Sauce 1**: Mix red fermented bean curd, Chu Hou paste, 20g of white fermented bean curd, and dark soy sauce in a small bowl until well combined. -- **Prepare Sauce 2**: Mix 20g of white fermented bean curd, granulated sugar, and chili oil in a small bowl until well combined. -- Remove the stems from the soaked shiitake mushrooms. -- Cut the soaked yuba into 5cm segments and squeeze out excess water. -- Peel and julienne the onion. Shallots can be used as a substitute for a better flavor. -- Cut the scallions into approximately 5cm segments. -- Place the lamb belly in a pot with cold water. Add 2-3 slices of ginger and cold water. Bring to a boil over high heat, then turn off the heat. -- Remove the lamb belly and place it in a bowl of cold water to cool down, which helps make it more chewy. -- Heat the pot with cold oil. Add 4-5 slices of ginger, onion/shallots, scallion whites, and 7-8 garlic cloves to sauté until fragrant. -- Add the cooled lamb belly and stir with chopsticks for about 2-5 minutes until it turns golden brown. -- Add the prepared Sauce 1 and stir-fry for about 2 minutes until the color is even. -- Pour in water until it just covers the ingredients. -- Add the shiitake mushrooms, rock sugar, bay leaves, star anise, and cinnamon bark. -- Cover and simmer on low heat for 90 minutes. -- Uncover, add the yuba, cover again, and cook on medium heat for 20 minutes. -- Uncover, add Sauce 2, and stir well. -- Turn off the heat. Before serving, add scallion greens or cilantro. - -## Additional Content - -- This dish belongs to Cantonese cuisine, and the authentic recipe typically includes water chestnuts. Considering that tastes vary, you can substitute them with other ingredients such as potatoes or radishes according to personal preference. -- Reference: [Lamb Stew with Bean Curd Sheet [by 點Cook Guide]](https://www.youtube.com/watch?v=ThVDpVoToDQ) - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/meat_dish/柱候牛腩/土豆切片.jpeg b/en/dishes/meat_dish/柱候牛腩/土豆切片.jpeg deleted file mode 100644 index 32a3ffc9..000000000 --- a/en/dishes/meat_dish/柱候牛腩/土豆切片.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:cab6a7a02236b08c28de93672dd78591112a21acffc9bf1c61e61d36dfe10f70 -size 598684 diff --git a/en/dishes/meat_dish/柱候牛腩/柱候牛腩.jpeg b/en/dishes/meat_dish/柱候牛腩/柱候牛腩.jpeg deleted file mode 100644 index 4dde3e13..000000000 --- a/en/dishes/meat_dish/柱候牛腩/柱候牛腩.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:34868b064fc4fbba237ab8807c5c3ea0b15d9bd3f38dfb79e434621746635030 -size 819389 diff --git a/en/dishes/meat_dish/柱候牛腩/柱候牛腩.md b/en/dishes/meat_dish/柱候牛腩/柱候牛腩.md deleted file mode 100644 index 7c643ba6..000000000 --- a/en/dishes/meat_dish/柱候牛腩/柱候牛腩.md +++ /dev/null @@ -1,96 +0,0 @@ -# How to Make Chu Hou Beef Brisket - -![Finished Chu Hou Beef Brisket](./土豆切片.jpeg) -![Chu Hou Beef Brisket with Rice](./柱候牛腩.jpeg) - -A Cantonese dish known for its savory aroma, appetizing color, nourishing qualities, and excellent texture that leaves one craving more. It takes only 1 hour in a pressure cooker, otherwise, it needs to be stewed for 3 hours. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Stewing pot, Pressure cooker (optional, but highly recommended!) -- Beef brisket (Keng Nan cut, which includes tendons, is preferred) - ![Beef Brisket Cut](./柱候牛腩配米饭.jpeg) -- Chu Hou paste (core sauce), Pixian doubanjiang (broad bean paste), Nanru (fermented bean curd), Char Siu sauce (optional), Oyster sauce, Dark soy sauce, Light soy sauce -- Huadiao wine, Baijiu (Chinese white liquor) -- Bay leaves, Sichuan peppercorns, Star anise, Dried chili peppers, Cloves, Licorice root, Dried chili peppers, Millet peppers (optional), Ginger, Garlic - -## Measurements - -The following quantities are for two servings: - -- Beef brisket: 500-600g -- Ginger: 30g -- Garlic: half a head -- Millet peppers: 1 (adjust quantity according to taste) -- Bay leaves: 2 leaves -- Sichuan peppercorns: 0.5g -- Star anise: 2 pieces -- Dried chili peppers: 3 (adjust quantity according to taste) -- Cloves: 3 pieces -- Licorice root: 2 slices -- Nanru (fermented bean curd): 2 blocks -- Pixian doubanjiang (broad bean paste): 15g -- Rock sugar: 10g -- Huadiao wine: 10g -- Baijiu (Chinese white liquor): 20g -- Chu Hou paste: 50g -- Oyster sauce: 20g -- Dark soy sauce: 5g -- Light soy sauce: 60g -- Char Siu sauce: 20g - -## Instructions - -- Prepare the auxiliary ingredients first: - - - Bowl 1: Cut ginger into 1.5cm x 1.5cm cubes, peel half a head of garlic, and if using millet peppers, cut them into 1cm segments. - ![Bowl 1](./牛腩入锅.jpeg) - - Bowl 2: Add 2 bay leaves, 0.5g Sichuan peppercorns, 2 star anise, 3 dried chili peppers, 3 cloves, and 2 slices of licorice root. - ![Bowl 2](./牛腩切块.jpeg) - - Bowl 3: Add 2 blocks of Nanru (fermented bean curd). - ![Bowl 3](./牛腩此时可开始炖煮.jpeg) - - Bowl 4: Add 15g Pixian doubanjiang (broad bean paste). - ![Bowl 4](./牛腩焯水.jpeg) - - Bowl 5: Add 10g rock sugar. - ![Bowl 5](./牛腩部位.jpeg) - - Bowl 6: Pour in 10g Huadiao wine and 10g Baijiu (Chinese white liquor). - ![Bowl 6](./碗1.jpeg) - - Bowl 7: Add 50g Chu Hou paste, 20g oyster sauce, 20g Char Siu sauce, 5g dark soy sauce, and 60g light soy sauce. - ![Bowl 7](./碗2.jpeg) - -- Do not slice the beef; place it directly into a pot of cold water, bring to a boil over high heat, and remove the beef when the water boils. - ![Blanching Beef Brisket](./碗3.jpeg) -- After rinsing off impurities from the surface of the beef, cut it into 4cm x 4cm x 4cm cubes. Drain the water and set aside in a bowl. - ![Cutting Beef Brisket](./碗4.jpeg) -- Heat oil in a wok over high heat. Add the contents of Bowl 1 (ginger, garlic, millet chili) and stir-fry until fragrant. -- Reduce heat to medium-low. Add the contents of Bowl 2 (spices), stir-fry evenly for about 30 seconds. -- Reduce heat to medium-low. Add the contents of Bowl 3 (fermented bean curd), and use a spatula to crush the fermented bean curd. -- Reduce heat to medium-low. Add the contents of Bowl 4 (doubanjiang/fermented broad bean paste), stir-fry evenly for about 30 seconds. -- Reduce heat to medium-low. Add the contents of Bowl 5 (rock sugar), stir-fry until the sugar melts. -- Reduce heat to medium-low. Add the beef brisket and stir-fry until the beef is evenly coated with color. -- Increase heat to high. Pour the contents of Bowl 6 (cooking wine) along the side of the wok. Stir-fry quickly until the surface of the beef is slightly browned and caramelized. -- Pour in the contents of Bowl 7 (sauce mixture). Stir-fry quickly, watching the liquid at the bottom. Continue stir-frying until small bubbles constantly appear and the sauce thickens slightly. - ![Beef Brisket Ready for Braising](./碗5.jpeg) -- Transfer all ingredients from the wok into a separate braising pot or pressure cooker. Add enough water to submerge the ingredients. - ![Beef Brisket in Pot](./碗6.jpeg) -- Choose the braising time based on the pot used: - - - a. Regular braising pot: Simmer on low heat for 3 hours. - - b. Pressure cooker: Cook under pressure for 40 minutes. - -- After the time is up, open the lid and adjust the seasoning. If it needs more saltiness, add salt or light soy sauce (add in small amounts, tasting continuously until the desired flavor is achieved). If it needs more sweetness, add sugar similarly. -- Once seasoned, remove the beef brisket from the pot. -- If you wish to include radish or potatoes, peel them and slice them into 2cm thick pieces. Add them to the pot and cook for 10-15 minutes (or until you reach your preferred texture). If using a pressure cooker, cook under pressure for 5 minutes. - ![Slicing Potatoes](./碗7.jpeg) -- Remove the radish/potatoes and beef brisket from the pot and place them together. -- Strain the sauce and pour it into a serving bowl. - ![Straining Sauce](./过滤汤汁.jpeg) - -## Additional Notes - -- Reference: [Zhuhou Beef Brisket + Maogen, Water Chestnut, and Sugar Cane Water Tutorial](https://www.bilibili.com/video/BV12C4y1W7ox) -- Please exercise caution when operating a pressure cooker! - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/柱候牛腩/柱候牛腩配米饭.jpeg b/en/dishes/meat_dish/柱候牛腩/柱候牛腩配米饭.jpeg deleted file mode 100644 index 1cf36230..000000000 --- a/en/dishes/meat_dish/柱候牛腩/柱候牛腩配米饭.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1d21e2cdde42c3e7db148f0cede8683608ac6791d7ba90dba67c1abd7894eced -size 867447 diff --git 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-1,61 +0,0 @@ -# How to Make Mei Cai Kou Rou - -Mei Cai Kou Rou is elegantly presented, with a rich, glossy reddish-brown color and a thick, savory sauce. The pork is tender and flavorful, without being greasy. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Pork belly -* Preserved mustard greens (Mei Cai) -* Five-spice powder -* Cooking oil -* White sugar -* Dark soy sauce -* Light soy sauce -* Millet peppers -* Minced garlic -* Table salt -* Chicken bouillon powder - -## Measurements - -Per serving: - -* Pork belly: 200 g -* Preserved mustard greens: 30 g -* Five-spice powder: 2 g -* Cooking oil: 300 ml -* White sugar: 5 g -* Dark soy sauce: 30 ml -* Light soy sauce: 20 ml -* Millet pepper: 1 -* Minced garlic: 10 g -* Table salt: 2 g -* Chicken bouillon powder: 2 g - -## Instructions - -* Soak the preserved mustard greens in clean water for 1 hour. -* Heat 50 ml of cooking oil in a pan. Place the whole pork belly skin-side down into the pan for 1 minute, then remove it. [Optional] -* Add boiling water to the pan, place the pork belly inside, and boil on high heat for 20 minutes (until a chopstick can easily pierce the meat). Remove the pork belly. -* Evenly coat the surface of the pork belly with dark soy sauce, five-spice powder, and white sugar. Let it marinate for 15 minutes. -* Heat oil in a pan, add the pork belly, and deep-fry over medium heat until both sides are golden brown (3-5 minutes). -* Heat oil in a clean pan, add the preserved mustard greens, followed by millet peppers, minced garlic, chicken bouillon powder, and table salt. Stir-fry until the moisture in the greens has evaporated. -* Slice the pork belly (0.5-1 cm thick), place it in a large bowl, and sprinkle the dried mustard greens on top. -* Steam over medium heat for 45 minutes. -* Place a plate upside down over the large bowl containing the pork belly, and invert the bowl to transfer the pork belly onto the plate. - -![Example dish result](./1.jpeg) -![Example dish result](./2.jpeg) -![Example dish result](./3.jpeg) -![Example dish result](./4.jpeg) - -## Additional Notes - -* I discovered that crispy-skinned pork belly is incredibly delicious during the preparation process! -* If you prefer less sweetness, you can omit the white sugar without affecting the main process. -* The duration of the second-to-last step can be adjusted according to personal preference. -* Stir-frying the dried mustard greens until dry helps them absorb oil later on (my guess). - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/椒盐排条.md b/en/dishes/meat_dish/椒盐排条.md deleted file mode 100644 index f4ec3a68..000000000 --- a/en/dishes/meat_dish/椒盐排条.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Salt and Pepper Pork Strips - -Salt and pepper pork strips are a classic Shanghai-style dish, savory and aromatic, and easy to prepare. - -Estimated cooking difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork chops (loin chops) -- Eggs -- Salt -- Salt and pepper seasoning -- Scallion-ginger water -- All-purpose flour -- Starch (cornstarch) -- Custard powder (adds color and aroma; optional) -- Water -- Oil - -## Quantities - -Determine how many servings you want to make before starting. One batch serves 1–2 people. - -- Pork chops: 4 pieces (approx. 360 g) -- Egg: 1 piece (50 g) -- Salt: 1 g -- Salt and pepper seasoning: 10 g -- Scallion-ginger water: 100 ml -- All-purpose flour: 80 g -- Starch: 80 g -- Custard powder: 2–3 g (adds color and aroma; optional) -- Water: 10 g -- Oil: 10 g - -## Instructions - -- Wash the pork chops, remove the bone, pound them flat with the side of a cleaver, slice into thick pieces, and then cut into thick strips. -- Add the salt and pepper seasoning and mix well. Once the meat releases some gelatin, add the scallion-ginger water in batches. Marinate in the refrigerator for 20 minutes. -- Prepare the batter. Mix 80 g of all-purpose flour, 20 g of starch (reserve the remaining 60 g for coating), 2–3 g of custard powder, and 1 g of salt. -- Crack in one egg and stir. Gradually add 100 g of water, followed by 10 g of oil, stirring continuously until the batter is smooth and slightly thick. -- Take out the reserved 60 g of starch. Coat the pork strips first in the dry starch, then dip them into the batter. -- Heat oil in a pan or wok until it can fully submerge the meat. Heat to approximately 150°C–160°C. Fry the strips until lightly golden, then remove. If the strips stick together initially, do not disturb them. Once they hold their shape, use chopsticks to separate them. -- When the oil temperature rises back to 150°C–160°C, fry the strips again until golden brown, then remove. -- Sprinkle with salt and pepper seasoning, toss to coat evenly, and serve. - -## Additional Notes - -- You can use breadcrumbs instead of batter, but the texture will be significantly different. -- This batter can also be used for frying chicken legs, fish, etc. -- Reference: [How to Make Salt and Pepper Pork Strips](https://www.bilibili.com/video/BV14s4y1c76H) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/水煮牛肉/sznr1.jpg b/en/dishes/meat_dish/水煮牛肉/sznr1.jpg deleted file mode 100644 index f62ce001..000000000 --- a/en/dishes/meat_dish/水煮牛肉/sznr1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e6a397011449c367d082321c21dd8ff0e0d935dc8c80dcd92f1e18a6896cc015 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/dev/null @@ -1,93 +0,0 @@ -# How to Make Boiled Beef in Chili Sauce - -![shuizhuniurou](./sznr1.jpg) - -Spicy and Fragrant - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Beef -- Bean Sprouts -- Eggs -- Cilantro -- Doubanjiang (Fermented Broad Bean Paste) -- Cooking Wine -- Starch -- Dried Chili Powder -- Ginger -- Garlic -- Red Chili Peppers -- Oyster Sauce - -## Calculation - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people. - -For one serving: - -- Beef: 300g -- Bean Sprouts: 100g -- Eggs: 1 -- Cilantro: 5 sprigs -- Doubanjiang: 10g -- Cooking Wine: 10ml -- Starch: 15g -- Dried Chili Powder: 5g -- Ginger: 20g -- Garlic: 3 cloves -- Red Chili Peppers: 1 -- Oyster Sauce: 8g - -## Instructions - -- Wash the beef and slice it. - -![shuizhuniurou](./sznr10.jpg) - -- 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. - -![shuizhuniurou](./sznr11.jpg) - -- Wash the cilantro and prepare it. - -![shuizhuniurou](./sznr12.jpg) - -- Heat oil in a wok, add the doubanjiang, 5g of shredded ginger, and garlic slices. - -![shuizhuniurou](./sznr2.jpg) - -- Pour in boiling water and cook until a red broth forms. - -![shuizhuniurou](./sznr3.jpg) - -- Wash the bean sprouts and remove the roots, then blanch them in boiling water until cooked. - -![shuizhuniurou](./sznr4.jpg) - -- Line the bottom of a bowl with the blanched bean sprouts. - -![shuizhuniurou](./sznr5.jpg) - -- Place the beef slices one by one into the red broth. Once cooked, remove them. - -![shuizhuniurou](./sznr6.jpg) - -- Arrange the cooked beef over the bean sprouts and sprinkle with cilantro stems. - -![shuizhuniurou](./sznr7.jpg) - -- Sprinkle with cilantro leaves, chili powder, and chili rings. - -![shuizhuniurou](./sznr8.jpg) - -- Heat oil in a separate pan until hot, then pour the hot oil over the dish to finish. - -![shuizhuniurou](./sznr9.jpg) - -## Additional Content - -- Reference: [Detailed Steps for Boiled Beef in Chili Sauce](https://www.zhms.cn/recipe/blrqm.html?source=2) - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/水煮肉片.md b/en/dishes/meat_dish/水煮肉片.md deleted file mode 100644 index 4e8f09ce..000000000 --- a/en/dishes/meat_dish/水煮肉片.md +++ /dev/null @@ -1,85 +0,0 @@ -# How to Make Shuizhu Roupian (Sichuan Boiled Pork Slices) - -Shuizhu Roupian is spicy, numbing, fresh, and aromatic, making it a perfect dish for rice lovers. However, the preparation can be slightly complicated. The main challenge lies in achieving the tender texture of the meat; beginners typically need 1-2 hours to complete it. For rice enthusiasts, the effort is totally worth it~ - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Pork tenderloin -- Table salt -- White pepper powder -- Light soy sauce -- Cooking wine -- Egg white -- Potato starch -- Vegetable oil -- Bean sprouts -- Pak choi (Bok choy) -- Celery -- Scallions (Green onions) -- Garlic -- Ginger -- Pickled red chili peppers -- Green Sichuan peppercorns -- Dried red chilies -- Doubanjiang (Spicy broad bean paste) -- Chicken bouillon powder -- Granulated sugar -- Spring onions -- Rapeseed oil - -## Quantities - -- Pork tenderloin: 300g -- Spring onions: 2 stalks -- Ginger: 10g -- Garlic: 20g -- Pickled red chili peppers: 20g (Adjust from 0-40g based on spice preference) -- Scallions (Green onions): 2 stalks -- Celery: 3 stalks -- Doubanjiang: 5ml -- Chicken bouillon powder: 1.5g -- Light soy sauce: 5g -- Table salt: 5g -- White pepper powder: 2g -- Cooking wine: 3g -- Egg white: 1 -- Potato starch: 7g -- Vegetable oil: 280g (Adjust as needed; add 100g more if you prefer a richer, oilier dish) -- Rapeseed oil: 200g (Adjust as needed; add 100g more if you prefer a richer, oilier dish) -- Mung bean sprouts: 100g -- Pak choi (Bok choy): 1 stalk -- Granulated sugar: 1g -- Dried millet chilies: 20g (Adjust from 0-40g based on spice preference) -- Green Sichuan peppercorns: 5g (Adjust as needed; add 5g more if you prefer a stronger numbing sensation) - -## Instructions - -- Cut the tenderloin into small chunks, then slice them into 2 mm thin slices (adjust according to personal preference). Place in a bowl, add clean water, and rinse twice to remove blood and impurities. Remove, squeeze out excess water, and set aside. -- In a bowl, add 1.5g of table salt, 1g of pepper, 5g of light soy sauce, and 3g of cooking wine. Stir in one direction for 2 minutes to allow the flavors to absorb. -- In another bowl, add one egg white and 7g of potato starch. Mix evenly in one direction, then pour over the meat. - - Stir again in one direction to form a lubricating film on the meat surface, which makes the meat more tender. - - Finally, add 30g of vegetable oil and stir gently to prevent the meat slices from sticking together. -- Prepare 100g of mung bean sprouts, 1 stalk of fengwei (cut into small strips), 3 stalks of celery (cut into small sections), and 2 stalks of garlic sprouts (smashed and cut into small sections). -- Mince 20g of garlic, mince a small piece of ginger, and mince 20g of pickled red peppers. -- Take 15g of millet chili dried peppers and 3g of green Sichuan peppercorns. Heat oil in a pan to coat it, then pour out the excess oil once it is slightly hot, leaving 50g of base oil. Add the dried peppers and peppercorns, stir-fry over low heat until fragrant (do not burn; they should turn black), then remove and chop finely on a cutting board. -- Heat a wok, add 100g of vegetable oil, and heat to 60% heat. Add 2g of green Sichuan peppercorns and dried peppers to stir-fry until fragrant. Add the side dishes, 1g of table salt, and stir-fry until just cooked. Remove and place in a bowl as a base. -- Clean the wok, add 150g of vegetable oil, and heat to 60% heat. Add the prepared minced ginger, garlic, and pickled red peppers, stir-fry until fragrant, then add 10g of doubanjiang (broad bean paste). Stir-fry over low heat until the red oil is released. -- Add 800 ml of water (adjust according to actual needs). Bring to a boil over high heat, then reduce to low heat for seasoning. Add 2.5g of table salt, 1.5g of chicken essence, 1g of white sugar to enhance flavor, 1g of pepper, and 5g of water starch (adjust as needed) to thicken the sauce. -- Once the sauce boils, reduce heat to low, separate the marinated meat slices, and add them to the pot one by one. Increase heat to medium to cook the meat. Gently push with a spatula to prevent sticking. Once the sauce boils and the meat is cooked, remove and place on top of the base vegetables in the bowl. Pour the original sauce over (do not overfill the dish). -- Evenly sprinkle the chopped chili sauce, minced garlic, and chopped green onions over the dish. -- Clean the wok, add 200g of rapeseed oil, and heat to 70% heat. Pour the hot oil evenly over the meat slices in the bowl in one go (be careful with safety). The dish is now ready. - -## Additional Notes - -- Choose base vegetables according to your taste (e.g., mushrooms, napa cabbage, Indian lettuce). -- If making the chopped chili sauce is too troublesome, you can substitute with dried chili segments and green Sichuan peppercorns. -- Pay special attention to marinating the meat (stir in one direction, ensure blood is removed cleanly) to ensure tenderness (mix egg white and starch thoroughly). -- Shuizhu Beef can also be prepared using this method. - -### References - -- [Food Writer Wang Gang](https://www.bilibili.com/video/BV1ys411u7Z4) - -If you encounter any issues or identify areas for improvement in the workflow outlined in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/洋葱炒猪肉.md b/en/dishes/meat_dish/洋葱炒猪肉.md deleted file mode 100644 index d1adafed..000000000 --- a/en/dishes/meat_dish/洋葱炒猪肉.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Stir-Fried Pork with Onions - -Salty with a hint of sweetness, easy to prepare, and so delicious you might just eat an extra bowl of rice. It takes only about 15 minutes to complete. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Onion -- Pork slices -- Ketchup -- Sesame oil - -## Measurements - -Per serving: - -Ingredients - -- 1 Onion (the star ingredient; feel free to add half to one more onion if you love onions) -- 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 purchasing [teaspoons and tablespoons](https://www.sohu.com/a/127293243_570657) for precise measurement. - -## Instructions - -- Slice the onion, crush the pork and garlic, and mix the seasonings in advance. -- Pour 1 tablespoon of cooking oil into a wok (wait 10 seconds for the oil to heat up), then add the pork. -- Stir-fry until the pork changes color, then add the garlic and stir-fry until fragrant. Remove and set aside. -- In the same wok, stir-fry the onion for 3–4 minutes, then add the seasonings and mix well. -- Add the reserved pork back into the wok and stir-fry until cooked through. -- Continue stir-frying for another 1–2 minutes after the pork is cooked, then serve. - -## Additional Notes - -- You can choose pork shoulder slices or pre-cut pork strips based on your preference. - -### References - -- [iCook](https://icook.tw/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md b/en/dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md deleted file mode 100644 index 9df7bc27..000000000 --- a/en/dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Steamed Mandarin Fish - -![Finished Steamed Mandarin Fish](./清蒸鳜鱼成品图.jpg) - -The Mandarin fish can be called the king of freshwater fish. It has a delicious taste. As the saying goes, high-end ingredients only need the simplest cooking methods. Steaming best brings out the freshness of the Mandarin fish. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Mandarin fish -- Green onion (large) -- Scallion (small) -- Light soy sauce -- Red chili pepper -- Ginger slices -- Cooking oil - -## Calculation - -Per serving (serves about 2): - -- Mandarin fish 500g -- Green onion (large) 1 segment -- Scallion (small) 2 stalks -- Light soy sauce 30g -- Red chili pepper 1 piece -- Ginger slices 3 pieces -- Cooking oil 20ml - -## Instructions - -1. **Ingredient Preparation**: - - Cut the Mandarin fish from the belly, remove the gills and entrails, scrape off the scales, and use a knife to scrape off the slime on the skin (this step can also be handled by a helpful vendor). - - Make diagonal cuts on the Mandarin fish, place ginger slices on top. If available, add a bit of lard. Place the fish on a plate with chopsticks underneath to ensure even heating during steaming. - - Split the green onion lengthwise, remove the inner core, and keep only the outer two layers. - - Split the scallions and set aside. - - Remove the seeds and inner flesh of the red chili pepper and set aside. - - Arrange the prepared green onion, scallions, and chili pepper together, slice them into thin strips, and soak them in water to set aside. - -2. **Cooking Process**: - - Add water to the steamer, ensuring there is plenty of water. Once the water is hot, place the Mandarin fish inside, cover with the lid, and steam on high heat for 8-10 minutes. The key to steaming fish is: abundant steam and high heat. - - While the fish is steaming, heat another pot of cooking oil until it starts to smoke. - - After steaming is complete, discard the water from the steaming process, remove the ginger slices, place the scallion strips on top of the fish, and pour the hot oil over them. - - Finally, pour light soy sauce or steamed fish soy sauce over the fish and serve. - -## Additional Notes - -- **Precautions**: - 1. The dorsal fin of the Mandarin fish can be sharp and cause injury. Be careful when handling it, and it is best to cut it off with scissors. - 2. The steaming time should be adjusted according to the size of the fish. The key to steaming fish is having plenty of water, abundant steam, and high heat. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼成品图.jpg b/en/dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼成品图.jpg deleted file mode 100644 index 309ed075..000000000 --- a/en/dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼成品图.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:cdf7dc591a39cec31aa9d63c174c12d4f6a8aa9857a7c5fb56291b60b5de878d -size 241354 diff --git a/en/dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.jpeg b/en/dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.jpeg deleted file mode 100644 index 150098b3..000000000 --- a/en/dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:45909a0725c1a87a73d523e280c54ec05ffafb9dce2a2b0708d4e371cafe1ba8 -size 536072 diff --git a/en/dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md b/en/dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md deleted file mode 100644 index ed9e9a5b..000000000 --- a/en/dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md +++ /dev/null @@ -1,53 +0,0 @@ -# Hunan-Style Home-Cooked Braised Pork - -![Hunan-Style Home-Cooked Braised Pork](./湖南家常红烧肉.jpeg) - -Hunan-style home-cooked braised pork is soft and glutinous in texture, rich but not greasy. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Pork belly with skin -- Dried millet peppers 🌶 (adjust according to preference) -- Ginger -- Light soy sauce -- Dark soy sauce -- Bay leaves -- Cinnamon bark -- Star anise -- Rock sugar -- Cooking wine -- Salt -- Rock sugar (for locking in moisture and coloring) -- Cooking oil -- Boiling water - -## Quantities - -This recipe serves 2 people. - -- Pork belly: 500g -- Cooking oil: 10g -- Bay leaves: 5 pieces -- Ginger: 3 slices -- Cinnamon bark: 1 small piece -- Rock sugar: 6 pieces -- Cooking wine: 20g -- Light soy sauce: 5g -- Dark soy sauce: 2g -- Salt: 2g -- Star anise: 3 pieces - -## Instructions - -* Wash the pork belly with skin and place it in a pot with cold water. Add 2–3 slices of ginger to remove the gamey odor. Bring to a boil, then remove the meat and rinse off the white foam with cold water. -* Cut the pork belly into 1.5cm x 1.5cm cubes. -* Heat the pot, add the oil, and stir-fry the rock sugar over low heat until it turns caramel-colored. Add the cut pork belly and stir-fry over medium heat to coat evenly with color. -* Add the prepared ginger, star anise, cinnamon bark, light soy sauce, dark soy sauce, cooking wine, dried millet peppers, and salt. Stir-fry over low heat for 1 minute, then add boiling water until the meat is submerged. -* Cover and bring to a boil over medium heat, then reduce to low heat and simmer slowly for 30 minutes. During the simmering process, stir every 10 minutes to prevent sticking. -* When the sauce has reduced to one-third of its original volume, increase the heat to medium to thicken the sauce before serving. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/湘祁米夫鸭/step①：准备米粉.jpg b/en/dishes/meat_dish/湘祁米夫鸭/step①：准备米粉.jpg deleted file mode 100644 index 5f5e5e5f..000000000 --- a/en/dishes/meat_dish/湘祁米夫鸭/step①：准备米粉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:513b3c124035395f72c3559d0d00a65147bd6a69be7db5d18fb308a711a52453 -size 293632 diff --git a/en/dishes/meat_dish/湘祁米夫鸭/step②：煸炒鸭子.jpg b/en/dishes/meat_dish/湘祁米夫鸭/step②：煸炒鸭子.jpg deleted file mode 100644 index cce4ea93..000000000 --- a/en/dishes/meat_dish/湘祁米夫鸭/step②：煸炒鸭子.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:950fb26c8434b02bf6b7161d298adc697a74d9746194b48a3acc9a3360b6b63e -size 198874 diff --git a/en/dishes/meat_dish/湘祁米夫鸭/step③：米粉裹鸭.jpg b/en/dishes/meat_dish/湘祁米夫鸭/step③：米粉裹鸭.jpg deleted file mode 100644 index a41d86fc..000000000 --- a/en/dishes/meat_dish/湘祁米夫鸭/step③：米粉裹鸭.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b13589247004aac650b70b2a9574183863eaa2731f931547d70b76ed2852e183 -size 284673 diff --git a/en/dishes/meat_dish/湘祁米夫鸭/step④：高压锅蒸煮.jpg b/en/dishes/meat_dish/湘祁米夫鸭/step④：高压锅蒸煮.jpg deleted file mode 100644 index b82d8193..000000000 --- a/en/dishes/meat_dish/湘祁米夫鸭/step④：高压锅蒸煮.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:14af960589443729924daf22f022b82b375264025243cd653d37489ff0ef5c0f -size 210826 diff --git a/en/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.jpg b/en/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.jpg deleted file mode 100644 index 98651802..000000000 --- a/en/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b0c65928f9958776d91747bceb1c5a7169b6973e1d76edacf5fdd1ffad0854a8 -size 455420 diff --git a/en/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md b/en/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md deleted file mode 100644 index 7140d064..000000000 --- a/en/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md +++ /dev/null @@ -1,63 +0,0 @@ -# Xiangqi Rice-Coated Duck Recipe - -![Xiangqi Rice-Coated Duck](./step①：准备米粉.jpg) - -A specialty dish from the Liangqi region of Hunan Province, this dish is a staple on family tables during holidays and festivals. The duck meat is coated with rice flour, offering a savory, fragrant taste with a lingering aftertaste that evokes a sense of nostalgia. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Duck (must be fresh and freshly slaughtered) -- Glutinous rice flour -- Rice flour -- Steamed meat powder (Zhenroufen) -- Fine chili powder (add if you like spicy food) -- White pepper powder -- Pork belly (optional) -- Ginger and garlic -- Salt -- Cooking oil -- Boiling water - -## Measurements - -Serves 3-4 people normally - -- Duck: 1000g -- Glutinous rice flour: 100g -- Rice flour: 300g -- Steamed meat powder: 50g -- Fine chili powder: 50g -- White pepper powder: 5g -- Pork belly: 50g -- Ginger and garlic: 20g -- Salt: 10g -- Cooking oil: 10g -- Boiling water: 100g - -## Instructions - -* Combine the glutinous rice flour, rice flour, steamed meat powder, fine chili powder, 5g of salt, and white pepper powder in a bowl and mix well. -* Ask the vendor to cut the duck into steaming-sized pieces. Slice the ginger, peel the garlic cloves, and slice the pork belly. -* Heat the wok with cool oil and stir-fry the pork belly until the fat renders out. Add more cooking oil, heat it up, and then add the duck pieces to stir-fry. -* Stir-fry the duck until the skin turns browned and slightly crispy. Add the ginger, garlic, and remaining salt, and continue stir-frying to release the aromas. -* Reduce the heat to low, pour in the rice flour mixture, and toss to coat the duck meat evenly. Add boiling water in small amounts multiple times, stirring continuously as you add it. -* Continue stir-frying until the duck and rice flour mixture becomes moist. Transfer the mixture into a bowl. Place the bowl in a pressure cooker with water and steam for 20-25 minutes. -* Before serving, garnish with chopped green onions and enjoy. - -## Additional Notes - -This is a hometown dish. -The breed of duck does not matter; water ducks were used here, priced at 24. -Steaming for 20 minutes is sufficient; if using an old duck, steam for over an hour. -In the first step, rice flour is the primary ingredient, providing the main texture. Glutinous rice flour adds a soft and chewy mouthfeel. Steamed meat powder adds a five-spice aroma. The chili powder and pepper powder contribute a complex, layered fragrance. - -Below are important steps for reference: - -![step①：准备米粉.jpg](./step②：煸炒鸭子.jpg) -![step②：煸炒鸭子.jpg](./step③：米粉裹鸭.jpg) -![step③：米粉裹鸭.jpg](./step④：高压锅蒸煮.jpg) -![step④：高压锅蒸煮.jpg](./湘祁米夫鸭.jpg) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/澳门湿版免治牛肉饭.md b/en/dishes/meat_dish/澳门湿版免治牛肉饭.md deleted file mode 100644 index 59f6c1c0..000000000 --- a/en/dishes/meat_dish/澳门湿版免治牛肉饭.md +++ /dev/null @@ -1,57 +0,0 @@ -# How to Make Macau Wet-Plate Minced Beef Rice - -This is a quick and delicious dish perfect for one person. Tender minced beef coated in egg and rich sauce, mixed with rice, makes every bite savory and tempting. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Minced beef (can be substituted with slightly fattier ground pork) -- Onion -- Egg -- Butter (can be substituted with regular cooking oil) -- Green onion (optional) -- Light soy sauce -- Dark soy sauce -- Ketchup -- White sugar -- Cooking wine -- Black pepper -- Cornstarch -- Rice - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is exactly enough for one person. - -Per serving: - -- Minced beef 200g -- Onion half -- Egg 1 (for making a poached egg or soft-boiled fried egg) -- Light soy sauce 3 tablespoons (1 tablespoon for marinating, 2 tablespoons for the sauce) -- Dark soy sauce half tablespoon -- Ketchup 2 tablespoons -- White sugar half tablespoon -- Cooking wine 1 tablespoon -- Cornstarch 1 tablespoon -- Water 50ml - -## Instructions - -- Place 200g of minced beef in a bowl, add 1 tablespoon of light soy sauce, half tablespoon of white sugar, and 2g of black pepper. Mix well and **let it marinate for 10 minutes**. -- Dice half an onion and set aside. -- Prepare the sauce: In a bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of ketchup, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, half tablespoon of dark soy sauce, and 50ml of water. Mix well and set aside. -- In a separate pot, prepare a poached egg or a soft-boiled fried egg and set aside. -- Heat a pan and add 10g of butter. Once the butter melts, add the diced onions and cook over low heat until fragrant. -- Add the marinated minced beef and stir-fry with the onions until the beef changes color. -- Pour in the prepared sauce, sprinkle with 2g of black pepper, and continue cooking until the sauce thickens. Then turn off the heat. -- Pour the cooked minced beef over hot rice and top with the prepared poached egg or soft-boiled fried egg. -- (Optional) Garnish with 5g of chopped green onions. - -## Additional Notes - -- If you don't have butter, regular cooking oil works too, but butter adds a unique milky aroma. -- When eating, break the runny yolk of the soft-boiled egg and mix it with the beef and rice for the best texture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/烤鸡翅.md b/en/dishes/meat_dish/烤鸡翅.md deleted file mode 100644 index f8763751..000000000 --- a/en/dishes/meat_dish/烤鸡翅.md +++ /dev/null @@ -1,43 +0,0 @@ -# How to Make Roasted Chicken Wings - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Chicken mid-joint wings -- Salt -- Black pepper powder -- Soy sauce -- Cooking wine -- Oven - -## Calculations - -- Chicken wings: 3-4 per person -- Salt: 2 g per person -- Black pepper powder: 1 g per person -- Soy sauce: 3 ml per person -- Cooking wine: 3 ml per person - -Using the above conditions, calculate the ratio of raw materials to be used. - -## Instructions - -### Pre-treatment of Chicken Wings - -- Place the chicken wings in a bowl -- Add salt, black pepper powder, soy sauce, and cooking wine, and marinate for 30-40 minutes - -### Roasting Process - -- Preheat the oven to 200°C -- Arrange the marinated chicken wings evenly on a baking sheet -- Place the baking sheet in the middle rack of the oven and roast for 15-20 minutes -- Remove the baking sheet, flip the chicken wings, and roast for another 15-20 minutes until fully cooked - -## Additional Tips - -- You can add honey, soy sauce, ginger and garlic powder, five-spice powder, etc., as seasonings while marinating the chicken wings to enhance the taste and aroma -- When roasting chicken wings, it is recommended to line the bottom of the baking sheet with aluminum foil to facilitate cleaning the tray - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/煎烤羊排/煎烤羊排.md b/en/dishes/meat_dish/煎烤羊排/煎烤羊排.md deleted file mode 100644 index 0dec1bfd..000000000 --- a/en/dishes/meat_dish/煎烤羊排/煎烤羊排.md +++ /dev/null @@ -1,66 +0,0 @@ -# Pan-Fried and Roasted Lamb Chops Recipe - -Pan-fried and roasted lamb chops are a dish that combines stewing and pan-frying techniques, resulting in a crispy exterior, tender interior, and an aromatic fragrance. This dish serves as a hearty main course for family gatherings and can also be the highlight of a banquet. The stewed lamb becomes tender and flavorful, while the pan-frying step releases the spices, creating a rich and savory taste without being greasy. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Lamb chops -- Cassia bark (Guipi) -- Sichuan peppercorns -- Star anise -- Angelica dahurica (Baizhi) -- Bay leaves -- Salt -- Cooking wine -- Chili powder -- Cumin seeds -- BBQ seasoning blend -- Cumin powder -- White sesame seeds -- Sugar -- Pressure cooker -- Wok / Frying pan - -## Quantities - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 3–4 people. - -Per serving: - -- Lamb chops: 750g (preferably with some fat) -- Cassia bark: 2g -- Sichuan peppercorns: 5g -- Star anise: 1 pod -- Angelica dahurica: 6g -- Bay leaves: 5 leaves -- Salt: 25g (Note: If you plan to drink the stewing broth, omit the salt during the stewing step and add it during the final pan-frying step) -- Cooking wine: 10ml -- Chili powder: 5g -- Cumin seeds: 2g -- BBQ seasoning blend: 2g -- Cumin powder: 2g -- White sesame seeds: 2g -- Sugar: 1g - -## Instructions - -- Cut the lamb chops into chunks along the bone structure. -- Add cold water to a wok and place all lamb chunks in it. Once the water boils, blanch for 2–3 minutes, then remove and set aside. -- Place the blanched lamb chunks, cassia bark, Sichuan peppercorns, star anise, Angelica dahurica, bay leaves, and cooking wine into a pot (pressure cooker or regular pot). -- Add drinking water until all ingredients are submerged. If using a pressure cooker, cook for 30 minutes after reaching pressure. If using a regular pot, stew for 80 minutes. -- Remove the stewed lamb chunks, drain the moisture, and place them in a clean, dry wok or frying pan (free of oil and water). -- Pan-fry over medium-high heat for 6–7 minutes until the fat renders out and the *surface turns golden and crispy*. -- Retain the rendered lamb fat in the pan. Add chili powder, cumin seeds, BBQ seasoning blend, cumin powder, and white sesame seeds, stirring evenly. -- Add sugar and salt (if not added during the stewing step), and stir-fry evenly. -- Once evenly mixed, turn off the heat and plate the dish. - -## Additional Notes - -- Sichuan peppercorns and Angelica dahurica are key seasonings for this dish and cannot be omitted. -- Avoid stewing for too long; if the lamb becomes too soft, it may fall apart during the pan-frying process. -- Using the fat rendered from the lamb chops to sauté the spices enhances the flavor. -- Blanching, stewing, and pan-frying will produce a significant amount of lamb fat. Please do not pour it directly down the drain to avoid clogging. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/牛排/牛排.jpg b/en/dishes/meat_dish/牛排/牛排.jpg deleted file mode 100644 index ac59f662..000000000 --- a/en/dishes/meat_dish/牛排/牛排.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:14fff3f6abd2e95f28d8dee24727516e997208adb44affa2b9b1d30e9ee8fc32 -size 127330 diff --git a/en/dishes/meat_dish/牛排/牛排.md b/en/dishes/meat_dish/牛排/牛排.md deleted file mode 100644 index 86ef2183..000000000 --- a/en/dishes/meat_dish/牛排/牛排.md +++ /dev/null @@ -1,104 +0,0 @@ - -# How to Cook Steak - -![Finished Steak](./牛排.jpg) - -Steak is a popular Western meat dish, rich in protein, fats, and minerals such as iron and zinc. The cooking process involves controlling the doneness of the steak through flexible techniques (such as pan-searing, grilling, sous-vide, and aging), ranging from rare (pink center) to well-done (fully cooked). High-temperature cooking creates a flavorful crust, and when paired with salt, garlic, butter, and spices, it yields rich flavors. While the basics of cooking steak are simple, mastering it is difficult. This article primarily introduces the simplest method: pan-searing steak, with a total cooking time of 15-30 minutes. The image shows a medium-rare short rib. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Frying pan (cast iron frying pan recommended if available) -- Aluminum foil (optional) -- Paper towels (optional) -- Tablespoon -- Steak, see [How to Choose Different Types of Steak](https://zhuanlan.zhihu.com/p/72352426) -- Olive oil (extra virgin olive oil recommended) -- Butter -- Salt (large-grain sea salt recommended) -- Black pepper powder (coarse-grain freshly ground black pepper recommended) -- Garlic -- Herbs (optional; rosemary or thyme are recommended; use fresh plant sprigs rather than powdered spices if possible) -- Pre-made steak sauce (optional) -- Side dishes (optional, prepare according to preference; asparagus, button mushrooms, cherry tomatoes, and small potatoes are recommended; choose 1-2 types) - -## Calculations - -Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2 people. - -Per serving: - -- Steak 450-500g (two steaks) -- Black pepper powder 2g -- Salt 5g -- Garlic 1 clove (approx. 25-30g, actual usage approx. 5-10g) -- Olive oil 10-15ml -- Butter 20-25g -- Button mushrooms 5-10 pieces -- Small potatoes 5-10 pieces (approx. 20g each) -- Cherry tomatoes 5-10 pieces (approx. 15g each) -- Thyme 2g (if using fresh thyme sprigs, take 3-6 sprigs, each approx. 10cm long) - -## Instructions - -### Preparation - -1. Remove the steak from the refrigerator to thaw. - - - If the steak is frozen, transfer it to the refrigerator the night before and let it sit at room temperature for half an hour before cooking. - - **Do NOT** thaw the steak **in water or by heating**. - -2. Wash the cherry tomatoes, small potatoes, and button mushrooms, cut them in half, and set aside. -3. Peel the garlic, keep 5-8 larger cloves, and **flatten** them with the back of a knife. -4. Pre-treatment of the steak - - - For ribeye steaks (see [How to Choose Different Types of Steak](https://zhuanlan.zhihu.com/p/72352426)), use kitchen shears to vertically insert into the connective tissue at the center of the ribeye steak and cut 1-2 times. This is because the "eye" of the ribeye (this connective tissue) contracts severely at high temperatures, causing the steak to deform and preventing even heat distribution. - - For sirloin steaks, if you dislike the fat along the edge, you can slowly trim it off with a knife. - - Next, wrap the steak in kitchen paper towels to absorb all surface moisture until no visible water stains remain when you lift the steak from the cutting board. - -### Cooking - -Note: This process is suitable for steaks 2-3cm thick, cooked to medium-rare (5-7). If you prefer a different doneness, consider increasing or decreasing the initial searing time by 20-30%. - -1. Turn the stove to high heat (see Appendix for guidance on heat levels), add olive oil to the pan, and heat the pan for 15-30 seconds. -2. Season the steak. Sprinkle sea salt and black pepper evenly over the entire surface of the steak, then rub and massage them in with your hands to ensure the salt and pepper granules penetrate the meat. Note that the steak **must be placed in the pan immediately after seasoning**; pre-seasoning is not recommended. This is because the salt on the surface draws out moisture from the beef, which affects cooking and diminishes flavor. -3. Heat the pan until the oil reaches 60-80% heat (see [Tips for Judging Oil Temperature](./../../../tips/advanced/油温判断技巧.md)), then slowly place the steak into the pan, moving from the near side to the far side. -4. If using potatoes as a side dish, place them in a bowl and heat in the microwave for 10 minutes, or boil in boiling water for 3-5 minutes. -5. Sear one side for 1.5 minutes (this time is suitable for steaks approximately 2-3cm thick. If your steak is thinner, consider reducing this time to 1 minute. If thicker, consider increasing it to 2-2.5 minutes.) -6. Flip the steak and sear the other side for another 1.5 minutes. - - For sirloin and filet mignon steaks, you need to use chopsticks or a spatula to stand the steak on its side and sear the edge for about 30 seconds. - -7. Turn the stove down to medium heat, then **quickly add** butter, garlic, and thyme in order. Use a spatula to push the butter around the pan until it melts completely. Press the garlic under the steak to enhance the flavor. -8. **Tilt the frying pan** on the stove so that all the oil flows to one side. -9. Place the herbs and garlic on top of the steak. Use a spoon to scoop up the oil from the pan and continuously baste the steak. Continue this process for 30 seconds, then flip the steak and repeat the basting process for another 30 seconds. - - - You can judge the current doneness by observing the state of the basting oil on the steak. If the oil bubbles when poured over the steak and its color does not turn dark brown, the oil temperature is appropriate. - - If your steak was not patted dry, thawed using non-recommended methods, or pre-salted, excessive water will accumulate in the pan, causing the steak to boil instead of sear, thereby losing its flavor. - - If there are excessive oil bubbles on the steak surface and the oil turns dark brown, the oil temperature is too high. You should remove the pan from the heat source, wait a moment, and then resume basting. - -10. Remove the steak and place it on a cutting board. Wrap it in aluminum foil and let it rest for 5-10 minutes. This process (known as resting) uses the steak's residual heat to continue cooking and lock in moisture. -11. Add the side dishes (potatoes, tomatoes, mushrooms) to the pan and sauté over medium heat for 5 minutes. -12. Remove the steak and slice it into strips approximately 1.5 cm wide. At this point, you can observe the doneness of the beef. -13. Remove the side dishes, plate them, and drizzle with the remaining oil from the pan or steak sauce (optional). - -## Additional Content - -### Controlling Heat - -Searing a steak is an art of controlling heat. Due to space limitations, here we briefly provide some quantitative methods for evaluating heat levels and the terminology related to heat used in this guide. For more details, see [Tips for Judging Oil Temperature](./../../../tips/advanced/油温判断技巧.md). - -- For induction cooktops: - - High heat: Power 1.8 kW - 2.2 kW. - - Medium heat: Power 800 W - 1.4 kW. - - Low heat: Power 200 W - 600 W. -- For gas stoves: - - High heat: Rotate the gas valve to 70%-90% of the maximum gas flow rate. - - Medium heat: Rotate the gas valve to 40%-60% of the maximum gas flow rate. - - Low heat: Rotate the gas valve to 10%-30% of the maximum gas flow rate. - -### Regarding Seasoning - -Seasoning a steak does not necessarily have to follow the specifications of this guide. Generally, garlic, black pepper, and butter are essential. However, if you do not enjoy the flavors of Lamiaceae plants such as rosemary or thyme, you are free to try other steak seasonings. There are also various barbecue seasoning salts available on the market. The author once discovered a fusion of Chinese and Western techniques: slicing small chili peppers and adding them with garlic slices to olive oil for frying, then drizzling this mixture over the steak as seasoning at the end, which offers a unique flavor. - -If you encounter any issues or have suggestions for improvement while following the preparation process in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/猪皮冻/猪皮冻.jpg b/en/dishes/meat_dish/猪皮冻/猪皮冻.jpg deleted file mode 100644 index 733d003d..000000000 --- a/en/dishes/meat_dish/猪皮冻/猪皮冻.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b96888969caf02dba9eb5dba0d8a8d7211b529aadbb6b9d731cda50bd21c7776 -size 25083 diff --git a/en/dishes/meat_dish/猪皮冻/猪皮冻.md b/en/dishes/meat_dish/猪皮冻/猪皮冻.md deleted file mode 100644 index 71f15b96..000000000 --- a/en/dishes/meat_dish/猪皮冻/猪皮冻.md +++ /dev/null @@ -1,40 +0,0 @@ -# How to Make Pork Skin Jelly - -![Boneless Chicken Feet Finished Product](./猪皮冻.jpg) - -Pork skin jelly is a simple and easy-to-make dish. It is a "evergreen" staple on the New Year's Eve dinner tables in Northern China. With its crystal-clear appearance and smooth, chewy texture, it is an absolutely superb appetizer for drinking. - -Pork skin is known for its beauty benefits, but the preparation is slightly more challenging, with an estimated time of 24 hours. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - - - -- Pork skin -- Star anise, Sichuan peppercorns, Angelica dahurica, Cinnamon bark, Cloves, Bay leaves, Fennel seeds - -## Calculations - -Per batch: - -* Main Ingredients: Pork skin 1kg, Water 4kg -* Seasonings: Salt 13g, MSG 10g, Chicken essence 15g, Light soy sauce 50ml, Dark soy sauce 20ml, Green onion 10g, Ginger slices 20g -* Spice Pack: Star anise 10g, Sichuan peppercorns 5g - -## Instructions - -- Cut the pork skin into pieces no larger than 10cm. Soak in clear water for 12 hours. Then, place them in a pot with cold water, add 10g of ginger and 50ml of cooking wine. Blanch for 5-10 minutes, then remove and place in cold water. -- Place the blanched pork skin on a cutting board. Remove all the white fatty meat from the inner side. Then, cut into strips no thicker than 3mm and place in a bowl. -- Add 20g of white vinegar and 5g of salt. Scrub vigorously for 3 minutes, then rinse with clear water. At this point, the pork skin should have almost no gamey smell. -- Add 4kg of water to a 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 on low heat for 90 minutes until the pork skin is soft and tender. -- Add 8g of salt, 10g of MSG, 15g of chicken essence, 50ml of light soy sauce, and 20ml of dark soy sauce for seasoning. Pour into a dish, remove the green onion, ginger, and star anise. Let it cool until it sets into a jelly-like consistency. -- Refrigerate. When ready to serve, cut into small pieces or thick slices. - -## Additional Notes - -- During preparation, be careful. Putting pork skin directly into the pot to boil will ruin it; this is the biggest taboo. You must continuously scrub the pork skin with white vinegar and salt to ensure the final product is crystal-clear and free of any gamey smell. -- Reference: [Ming Ge Talks About Food](https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/猪肉烩酸菜.md b/en/dishes/meat_dish/猪肉烩酸菜.md deleted file mode 100644 index d0a677fc..000000000 --- a/en/dishes/meat_dish/猪肉烩酸菜.md +++ /dev/null @@ -1,57 +0,0 @@ -# How to Make Braised Pork with Pickled Cabbage - -Braised Pork with Pickled Cabbage is a famous dish from Northern China, simple to make, and rich in protein. Beginners typically need about 3 hours to complete it. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -* Pork belly or pork ribs -* Northeastern pickled cabbage (Suancai) -* Green onions -* Ginger -* Garlic -* Salt -* Light soy sauce -* Five-spice powder -* Cooking wine -* Star anise - -## Quantities - -For 3–5 people: - -* Pork ribs or pork belly (total) 1500 g -* Northeastern pickled cabbage 1000 g -* Green onion 1 stalk -* Ginger 100 g -* Garlic 4 cloves -* Salt 10 g -* Light soy sauce 15 g -* Five-spice powder 10 g -* Cooking wine 20 ml -* Star anise 2 pieces - -## Instructions - -- Cut the green onion into sections; cut 50 g of ginger into sections and the remaining 50 g into minced pieces; mince the garlic and set aside. -- Shred the pickled cabbage and rinse it 2–3 times with water. Set aside. - - The number of rinses depends on personal preference. If you prefer a stronger sour taste, rinse 2 times. If you are sensitive to sourness, rinse 3–4 times. Do not skip rinsing, as it will be too sour. -- Place the pork ribs and pork belly in a pot and cover with cold water. Add all the green onion sections, 50 g of ginger sections, and 20 ml of cooking wine. Bring to a boil over high heat and let it cook for 5 minutes. Turn off the heat, remove the ribs and pork belly, rinse off the scum with cold water, and set aside. -- Slice or cube the cooked pork belly and set aside. -- Clean and thoroughly dry the pot (otherwise, the oil will splatter when added). -- Add oil to the pot over medium heat. Add the minced ginger and garlic and sauté until fragrant. Add the pork belly and ribs. Fry until golden brown, then add 10 g of five-spice powder and 15 g of light soy sauce. Stir-fry with a spatula for 1–2 minutes. -- Add the rinsed shredded pickled cabbage to the pot and stir-fry for 3 minutes. -- Pour in purified water just enough to cover the ingredients. Add 2 pieces of star anise, bring to a boil over high heat, then reduce to medium heat, cover the pot, and simmer. -- Simmer for 1.5–2 hours until the pork belly is tender (easily pierced with chopsticks). -- Uncover the pot, turn the heat to high to reduce the sauce, and stir the ingredients until the remaining liquid just covers the bottom of the pot. Reduce to low heat and prepare for seasoning. -- Seasoning: Add 10 g of salt and stir well. -- Turn off the heat and serve. - -## Additional Notes - -- When reducing the sauce over high heat, be careful not to burn the pot. Stir occasionally to check the liquid level. -- Tip for seasoning: When adding salt at the end, add it gradually, stirring and tasting after each addition, until the desired flavor is achieved. -- This dish has a unique flavor profile from the pickled cabbage. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/甜辣烤全翅.md b/en/dishes/meat_dish/甜辣烤全翅.md deleted file mode 100644 index 51362f1f..000000000 --- a/en/dishes/meat_dish/甜辣烤全翅.md +++ /dev/null @@ -1,64 +0,0 @@ -# Sweet and Spicy Roasted Whole Chicken Wings Recipe - -This sweet and spicy roasted whole chicken wings recipe uses an air fryer and only common household seasonings. It is low in fat, requires no pre-made barbecue sauce, and serves one person. Preparation takes 15 minutes, marination takes 120 minutes, and cooking takes 50 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Air fryer -- Whole chicken wings -- Light soy sauce -- Dark soy sauce -- Garlic powder -- Black pepper -- Sugar -- Sweet paprika -- Chili powder -- Oyster sauce -- Water -- Oil -- Aluminum foil tray -- Plastic wrap - -## Measurements - -One serving is for one person. For multiple servings, increase the quantities proportionally. - -For one serving: - -- Whole chicken wings: 4 pieces -- Light soy sauce: 45ml -- Dark soy sauce: 15ml -- Garlic powder: 10g -- Black pepper: 5g -- Sugar: 10g -- Sweet paprika: 10g -- Chili powder: 5g -- Oyster sauce: 15ml -- Water: 20ml -- Oil: 10ml - -## Instructions - -- Take out 4 fresh whole chicken wings. Use a knife to slice the skin between the two bones in the wing middle section, making one cut on each side. -- Place the 4 chicken wings in a bowl. Add 45ml light soy sauce, 15ml dark soy sauce, 10g garlic powder, 5g black pepper, 10g sugar, 10g sweet paprika, 5g chili powder, 15ml oyster sauce, 20ml water, and 10ml oil. -- Use a spoon to evenly coat the chicken wings with the sauce, ensuring it gets into the cuts on the middle section. This takes about 3 minutes. -- Cover the bowl with plastic wrap to prevent oil splatter during marination and refrigerate for 120 minutes. -- Remove the chicken wings from the fridge. Place the 4 wings in the aluminum foil tray and pour the remaining sauce from the bowl evenly over them. -- Place the foil tray in the air fryer basket and roast at 200°C for 25 minutes. -- Open the air fryer, carefully remove the foil tray, and flip the chicken wings over. -- Continue roasting at 200°C for another 25 minutes. -- Remove and serve. - -## Additional Notes - -- The chicken wings in this recipe are mildly spicy. To increase the spiciness, add more chili powder, but do not exceed 30g. -- "Whole chicken wings" refer to wings that include the tip, middle, and drumette sections. -- This recipe results in a slightly charred appearance. If you prefer not to have a dark brown look, do not pour the remaining sauce into the foil tray and roast each side for only 20 minutes. -- Actual cooking results may vary depending on the wattage of your specific air fryer. -- Sweet paprika is used to enhance color and flavor; it is not a spice that adds heat. -- Marination time can be adjusted freely, but it is recommended to keep it between 60 and 180 minutes. -- The foil tray will be very hot after cooking. Use tongs or heat-resistant materials like a damp cloth to handle it. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/番茄红酱.md b/en/dishes/meat_dish/番茄红酱.md deleted file mode 100644 index 19336767..000000000 --- a/en/dishes/meat_dish/番茄红酱.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Tomato Red Sauce - -Tomato red sauce is fragrant, rich, and delicious, with high nutritional value. It is a versatile sauce that pairs well with staples such as pizza, pasta, and hot dry noodles. The preparation process is somewhat complex and is best suited for those with cooking experience. If you cannot finish it all at once, no worries—you can freeze it and reheat it whenever you like. (But remember to eat it!) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Ground beef -- Garlic cloves -- Carrots -- Celery -- Onions -- Olive oil -- Sugar -- Salt -- Pepper -- Tomato paste -- Milk -- Dried basil or thyme (optional) - -## Measurements - -Per batch: - -- Ground beef: 500g -- Garlic cloves: 2 -- Carrots: half a piece -- Celery: 1 stalk -- Onions: half a piece -- Olive oil: (amount not specified) -- Sugar: 2g -- Salt: 10g -- Black pepper: 5g -- Tomato paste: 300g -- Milk: 300ml - -## Instructions - -- Finely chop the carrots, celery, and onions. Slice the garlic cloves. -- Add 10ml of olive oil to the pan. Sauté the vegetables over high heat until they begin to change color, then remove them from the pan. -- Add another 10ml of olive oil to the pan. Stir-fry the garlic for 10 seconds, then add the ground beef, sugar, salt, pepper, and spices. Cook until the beef is browned and has a crumbly texture. -- Add the sautéed vegetables and tomato paste back into the pan. Stir-fry and mix well. -- Slowly pour in the milk in several additions. Simmer over medium-low heat for 30 minutes until done. - -## Additional Notes - -- **Since the salt content varies by brand of tomato paste, it is recommended to use less salt when cooking the beef and to taste the sauce before adjusting the seasoning.** -- **Stir the sauce occasionally while simmering to prevent it from sticking to the bottom of the pan. Once the sauce thickens, it is ready to serve!** -- You can substitute the ground beef with a mix of half ground pork and half ground beef, or replace the milk with chicken broth or water according to your personal preference. - -If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.jpg b/en/dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.jpg deleted file mode 100644 index 2fb209ab..000000000 --- a/en/dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:da63bbe24e8dbd48c4885102a0fac62825ba5beb66404935920e3c12b28326b9 -size 254333 diff --git a/en/dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md b/en/dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md deleted file mode 100644 index 36007620..000000000 --- a/en/dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Lean Meat and Potato Slices - -![Example Dish](./瘦肉土豆片.jpg) - -Lean Meat and Potato Slices is a simple and easy-to-make dish. It is a quick stir-fry suitable for home cooking, convenient and fast, perfect for office workers who bring their lunch. Beginners can complete it in about 1 hour. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Lean meat -- Potato -- Garlic sprouts -- Cornstarch (or other starch) -- Light soy sauce -- Dark soy sauce -- Table salt - -## Quantities - -For 1 serving - -- Lean meat: 200g -- Potato: 200g -- Garlic sprouts: 2 stalks (approx. 20g) -- Cornstarch: 5g -- Light soy sauce: 10g -- Dark soy sauce: 3g -- Table salt: 2g - -## Instructions - -- Peel the potato, cut it in half, then slice it into thin pieces about 2mm thick. Set aside. -- Wash the garlic sprouts and cut them into segments about 1cm long. Set aside. -- Wash the lean meat and slice it into pieces about 2mm thick. Place in a bowl, add 5g cornstarch, 5g light soy sauce, and 3g dark soy sauce. Marinate for 10 minutes. Set aside. -- While the meat is marinating, boil a pot of water. Add the potato slices and blanch for about 5 minutes. -- Heat a wok and add 10ml - 15ml of cooking oil. Wait 10 seconds for the oil temperature to rise. -- Add the lean meat and stir-fry until it changes color. Add the garlic sprouts and stir-fry together for about 20 seconds. -- Add the potato slices. Continue stirring and add 2g table salt and 5g light soy sauce. -- Stir-fry for about 3 minutes, then serve. - -## Additional Tips - -- Be careful not to blanch the potato slices for too long to prevent them from becoming too soft. -- Ensure the lean meat is mixed thoroughly during marination. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/白菜猪肉炖粉条.md b/en/dishes/meat_dish/白菜猪肉炖粉条.md deleted file mode 100644 index a2d200ad..000000000 --- a/en/dishes/meat_dish/白菜猪肉炖粉条.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Make Stewed Noodles with Pork and Napa Cabbage - -Stewed Noodles with Pork and Napa Cabbage is a simple and easy-to-make dish. It is a traditional Northeastern Chinese home-style dish, beloved by people in the region for its simplicity and delicious taste. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Pork belly -- Napa cabbage -- Potato starch noodles (dried) -- Shisanxiang (Chinese 13-spice blend) -- Chicken bouillon powder -- Table salt -- Dark soy sauce -- Light soy sauce - -## Quantities - -Per serving: - -- Pork belly: 300g -- Napa cabbage: 500g -- Potato starch noodles (dried): 50g -- Shisanxiang: 10g -- Chicken bouillon powder: 5g -- Table salt: 15g -- Dark soy sauce: 5ml -- Light soy sauce: 5ml - -## Instructions - -- Boil water in a pot. Once boiling, add the dried noodles and cook for 5 minutes. Drain them together with the water into a container, cover, and let them soak for later use (Start with this step; you can proceed with the following steps while the noodles soak). -- Slice the pork belly into 3mm thick slices and set aside. -- Separate the tender leaves from the thick stems of the Napa cabbage. Cut both into 2-inch pieces and set aside. -- Heat a wok or pot and add 10ml - 15ml of cooking oil. Wait about 10 seconds for the oil to heat up. -- Add the pork belly and stir-fry until the meat changes color. -- Add the dark soy sauce and stir-fry for **1 minute** to color the meat. -- Add the cabbage stems, table salt, and light soy sauce. Stir-fry for one minute (if the pan sticks, add 10ml of water). -- Add enough water to cover all ingredients. Add chicken bouillon powder and Shisanxiang. Once boiling, reduce the heat and **simmer for 20 minutes**. -- Drain the noodles, cut them into shorter segments, and set aside in a bowl. -- Add the tender cabbage leaves and stir-fry evenly. Place the noodles on top of the vegetables, cover, and cook for another **5 minutes**. -- Taste and adjust seasoning if necessary, then turn off the heat and reduce the sauce. - -## Additional Notes - -- Potato starch noodles take a long time to cook, so it is recommended to soak them in the first step while preparing other ingredients. -- In the final step, taste the dish. If it seems bland or undercooked, cover and cook for a few more minutes. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/粉蒸肉.md b/en/dishes/meat_dish/粉蒸肉.md deleted file mode 100644 index a9ae5ae7..000000000 --- a/en/dishes/meat_dish/粉蒸肉.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Fen Zheng Rou - -Fen Zheng Rou is a classic Chinese steamed dish, known for its rich aroma, soft and sticky texture, and nutritional value. It is suitable for family gatherings or holiday banquets. This dish is best prepared by those with some cooking experience and takes approximately 90 minutes from preparation to completion. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork belly 500g (with alternating layers of fat and lean meat) -- Steamed pork rice flour 100g (Lee Kum Kee or homemade recommended) -- Light soy sauce 15ml -- Dark soy sauce 10ml -- Cooking wine 15ml -- Pixian broad bean paste 10g (optional) -- Minced ginger 10g -- Minced garlic 10g -- White sugar 5g -- Potato 300g (or pumpkin 300g, as a base layer) -- Water (for steaming) 2000ml - -## Calculation - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 3 people. - -Per serving: - -- Pork belly 250g -- Steamed pork rice flour 50g -- Light soy sauce 7.5ml -- Dark soy sauce 5ml -- Cooking wine 7.5ml -- Pixian broad bean paste 5g (optional) -- Minced ginger 5g -- Minced garlic 5g -- White sugar 2.5g -- Potato or pumpkin 150g -- Water for steaming 1000ml - -## Instructions - -- Wash the pork belly and slice it into pieces approximately 5cm long, 3cm wide, and 0.5cm thick. -- Mince the ginger and garlic into fine pieces with a particle diameter not exceeding 1mm. -- In a large bowl, combine the sliced pork belly, 15ml light soy sauce, 10ml dark soy sauce, 15ml cooking wine, 10g Pixian broad bean paste, 10g minced ginger, 10g minced garlic, and 5g white sugar. -- Stir well with chopsticks, cover with plastic wrap, and let marinate at room temperature (20°C - 25°C) for 30 minutes. -- After marinating, add 100g of steamed pork rice flour and mix thoroughly for 2 minutes to ensure each piece of meat is evenly coated. -- Peel the potato and slice it to a thickness of 0.8cm, with each slice approximately 5cm x 5cm in area, totaling 300g. -- Line the bottom of a deep bowl with a diameter of 20cm with the potato slices, arranging them with minimal overlap. -- Spread the coated pork belly evenly over the potato slices and press down firmly. -- Add 2000ml of water to the steamer and heat until the water is continuously bubbling (100°C). -- Place the bowl containing the ingredients into the steamer and cover with the lid. -- Steam over medium heat for 60 minutes (maintaining a sustained boiling state, approximately 600W power). -- After the time is up, insert a chopstick into the center of the meat. If it penetrates easily with no significant resistance, the dish is cooked. -- If this condition is not met, continue heating for 10-15 minutes until the meat is tender and fat has rendered out. -- Remove from the steamer and serve. - -## Additional Content - -- To make homemade rice noodles, place 150g of rice in a pot and stir-fry over medium-low heat until slightly yellow (about 8 minutes). Then add 1g of dried chili, 1g of Sichuan peppercorns, and 0.5g of star anise. Stir-fry until fragrant, grind with a food processor, and sift for later use. -- During steaming, if the water level drops below 1cm above the bottom of the pot, immediately add 500ml of hot water (above 90°C) to maintain sufficient steam. - -If you encounter any issues or have suggestions for improvement while following the procedures in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/糖醋排骨/1.jpeg b/en/dishes/meat_dish/糖醋排骨/1.jpeg deleted file mode 100644 index 66ee5e89..000000000 --- a/en/dishes/meat_dish/糖醋排骨/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:0843779d34a3147dfb2cb3ea8a108dee74dfd64a2b1c6f4e70173b1041f581ab -size 88411 diff --git a/en/dishes/meat_dish/糖醋排骨/2.jpeg b/en/dishes/meat_dish/糖醋排骨/2.jpeg deleted file mode 100644 index 1bf6fafa..000000000 --- a/en/dishes/meat_dish/糖醋排骨/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5dcb3b61dfa257da166037feccc2deef673cb788e9ca2e41b68fb5d146dd5c0f -size 202934 diff --git a/en/dishes/meat_dish/糖醋排骨/糖醋排骨.md b/en/dishes/meat_dish/糖醋排骨/糖醋排骨.md deleted file mode 100644 index 51b71a1b..000000000 --- a/en/dishes/meat_dish/糖醋排骨/糖醋排骨.md +++ /dev/null @@ -1,59 +0,0 @@ -# Sweet and Sour Pork Ribs Recipe - -Sweet and sour pork ribs are a representative traditional dish, beloved by the public for their unique sweet and tangy flavor. This recipe optimizes ingredient binding, heat control, and operational details while preserving the original taste, aiming to improve the recipe's portability and executability. - -![Example Dish Final Product](./1.jpeg) -![Example Dish Final Product](./2.jpeg) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork ribs -- White sugar -- Cooking oil -- Light soy sauce -- Oyster sauce -- Dark soy sauce -- Chicken bouillon powder -- Ginger slices -- Sesame seeds -- Tomato ketchup -- Chinese black vinegar (Xiangcu) -- Five-spice powder - -## Measurements - -Per serving: - -- Pork ribs: 300 g -- White sugar: 30 g -- Cooking oil: 300–350 ml (Adjust oil quantity based on pot size; for deep frying, ensure the oil covers at least 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 slices: 2 pieces -- Sesame seeds: 2 g -- Tomato ketchup: 10 g -- Chinese black vinegar: 5 ml -- Five-spice powder: 0.5 g - -## Instructions - -- Place the pork ribs and ginger slices in cold water. Bring to a boil over high heat. Once boiling and a large amount of foam appears, reduce to medium heat. When the water continues to boil, reduce to low heat and blanch for 2–3 minutes. Remove and set aside. -- Rinse the pork ribs thoroughly with hot water 2–3 times to ensure all blood foam is removed. -- Pour a sufficient amount of cooking oil into the pot for deep frying (approximately 300 ml is recommended for typical home use). Heat the oil to about 170°C, then add the pork ribs and fry for 3–5 minutes until the surface turns slightly golden. Remove and drain the oil. -- In a clean pot, heat 50 ml of hot water over low heat. Add 30 g of white sugar and stir gently until the sugar completely dissolves and the mixture turns slightly pale yellow. The key to this step is observing the dissolution of the sugar rather than relying solely on color changes. -- Pour the fried pork ribs into the pot with the sugar syrup. Stir-fry quickly for 30 seconds, then sequentially add 5 ml of Chinese black vinegar, 5 ml of light soy sauce, 5 ml of oyster sauce, 2 g of chicken bouillon powder, 10 g of tomato ketchup, and 0.5 g of five-spice powder. Stir-fry for another 30 seconds to evenly coat the ribs with the seasoning. Then, add boiling water until it just covers the ribs. -- Bring the liquid in the pot 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, reduce to low heat and simmer for 5–10 minutes to allow better flavor absorption. Avoid simmering over medium heat for 20 minutes, as this may compromise the texture. -- Transfer to a serving dish, sprinkle with 2 g of sesame seeds, and serve. - -## Additional Content - -- When frying pork ribs, you can lightly dust a small amount of dry starch on the surface depending on the situation to enhance the crispy texture. -- Pay attention to the heat changes during blanching: start with high heat in cold water until it boils and produces abundant foam, then reduce to medium heat, and finally to low heat for blanching. After blanching, rinse with boiling water to avoid the meat becoming tough due to a large temperature difference. -- The key to step four is ensuring the sugar is completely dissolved; do not overly rely on color changes for judgment. -- When reducing the sauce, stir-fry quickly to ensure the ribs are evenly coated with the seasoning, avoiding prolonged simmering that can compromise the texture. - -If you follow this guide's process and find any issues or have suggestions for improvement, please open an Issue or submit a Pull request. diff --git a/en/dishes/meat_dish/糖醋里脊.md b/en/dishes/meat_dish/糖醋里脊.md deleted file mode 100644 index b4e7dbeb..000000000 --- a/en/dishes/meat_dish/糖醋里脊.md +++ /dev/null @@ -1,54 +0,0 @@ - -# How to Make Sweet and Sour Pork Tenderloin - -Sweet and Sour Pork Tenderloin is one of China's classic traditional dishes. It is made primarily with pork tenderloin, seasoned with flour, starch, vinegar, and other ingredients. The dish is sweet and tangy, stimulating the appetite. It is featured in Shaanxi, Henan, Zhejiang, Shandong, Sichuan, Huaiyang, Cantonese, and Fujian cuisines. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork tenderloin -- Vinegar -- White sugar -- Starch -- Egg -- Light soy sauce -- Cooking wine -- Oyster sauce -- Tomato sauce -- White pepper powder -- Salt - -## Measurements - -Per serving: - -- Pork tenderloin: 500g -- Vinegar: 10g -- White sugar: 30g -- Starch: 50g -- Egg: 50g -- Light soy sauce: 10ml -- Cooking wine: 20g -- Oyster sauce: 10g -- Tomato sauce: 30ml -- White pepper powder: 5g -- Salt: 10g - -## Instructions - -- Marinating the meat: Slice the pork tenderloin into thick pieces and pound them with the back of a knife to tenderize the meat. Cut into strips about the thickness of a finger. Add cooking wine, light soy sauce, oyster sauce, salt, white pepper powder, and one egg. Mix well by hand and marinate for at least 20 minutes. -- Preparing the sauce: Mix tomato sauce, 10g vinegar, 30g white sugar, and 150ml water. Stir until the sugar dissolves. Set aside. -- Coating: Coat all the meat strips with starch before frying to avoid rushing during the cooking process. Prepare a large bowl with starch and thoroughly coat each strip of meat. -- Frying: Heat oil to 160°C. Test the temperature by placing a dry chopstick in the oil; small bubbles around it indicate it's ready. -- Fry until the surface is slightly yellow, then remove. Maintain medium heat throughout. Once the oil temperature rises to 200°C, fry the tenderloin again for just 40 seconds to make the crust crispy, then remove immediately. -- Coating with sauce: In a separate pan, add a little oil and pour in the prepared sauce. Bring to a boil until it bubbles, then add the fried tenderloin. Stir-fry to ensure each piece is evenly coated with the sauce. -- Toss the fried pork tenderloin in the sauce, turn off the heat, and serve. - -## Additional Notes - -- Fry the tenderloin multiple times, paying attention to the heat control, to achieve the desired crispy outside and tender inside texture. -- [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 encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/红烧猪蹄/红烧猪蹄.jpg b/en/dishes/meat_dish/红烧猪蹄/红烧猪蹄.jpg deleted file mode 100644 index 5340a4d7..000000000 --- a/en/dishes/meat_dish/红烧猪蹄/红烧猪蹄.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:930dc1711d81fe6fde7eafe85e6ec65f8a5bb47e1aafa6595bbc78f0e77e4b5c -size 261696 diff --git a/en/dishes/meat_dish/红烧猪蹄/红烧猪蹄.md b/en/dishes/meat_dish/红烧猪蹄/红烧猪蹄.md deleted file mode 100644 index 0df21474..000000000 --- a/en/dishes/meat_dish/红烧猪蹄/红烧猪蹄.md +++ /dev/null @@ -1,56 +0,0 @@ -# Braised Pig Trotters Recipe - -![Braised Pig Trotters](./红烧猪蹄.jpg) - -Braised pig trotters are rich in nutrients, flavorful, with a thick sauce that pairs perfectly with rice. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pig trotters -- Bay leaves -- Ginger -- Green onions -- Dark soy sauce -- Cinnamon bark -- Rock sugar -- Cooking wine -- Light soy sauce -- Salt -- Star anise -- Cooking oil - -## Measurements - -This recipe serves 3-4 people. - -- Pig trotters: 2~3 pieces -- Cooking oil: 30ml -- Bay leaves: 2 leaves -- Ginger: 5 slices -- Green onions: half a stalk -- Cinnamon 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 pieces - -## Instructions - -### Preparation - -* Place the chopped pig trotters from the butcher into a pot of cold water. Add 20 ml of cooking wine, ginger, and green onions. Boil for 15 minutes to remove the gamey smell. -* Heat a pan with cold oil. Pour in 30ml of cooking oil, add 7-8 pieces of rock sugar, and turn the heat to low. Melt the sugar until it turns into a caramel color, crushing the sugar pieces with a spatula. This takes about 2 minutes. -* Once the caramel is ready, add the blanched pig trotters. Continue cooking on low heat, stirring until the trotters are lightly browned on both sides. -* Add 2 bay leaves, 1 piece of cinnamon 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. Increase the heat to medium and stir-fry for 1 minute. -* Add boiling or cold water, ensuring the liquid covers the trotters. Cover the pot, bring to a boil over high heat, then turn off the heat. -* Transfer all ingredients into a pressure cooker. Cook under pressure for 15 minutes. (If you don't have a pressure cooker, you can simmer in a regular pot, starting on high heat and then reducing to low.) -* After 15 minutes, pour the contents back into a wok. Turn the heat to high to reduce the sauce. Taste the sauce with chopsticks; if it's bland, add 2~3g of salt. -* The time required to reduce the sauce depends on the amount of liquid in the pot. Usually, 30 seconds is sufficient. Leaving a bit more sauce is fine, as the braising sauce is also great with rice. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/红烧肉/000.jpg b/en/dishes/meat_dish/红烧肉/000.jpg deleted file mode 100644 index 0aec16d5..000000000 --- a/en/dishes/meat_dish/红烧肉/000.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4a931db08a57c50e6b5718d357cda7e4bed78fc599fc8d99220f3a26c6c135a8 -size 366456 diff --git a/en/dishes/meat_dish/红烧肉/001.jpg b/en/dishes/meat_dish/红烧肉/001.jpg deleted file mode 100644 index 6b30d19c..000000000 --- a/en/dishes/meat_dish/红烧肉/001.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:0f027789e9796f6a0413883ee5ff63b1995e9a3b3a3ec4e4771e0504b53adeea -size 272650 diff --git a/en/dishes/meat_dish/红烧肉/南派红烧肉.md b/en/dishes/meat_dish/红烧肉/南派红烧肉.md deleted file mode 100644 index 6b1b621f..000000000 --- a/en/dishes/meat_dish/红烧肉/南派红烧肉.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Nanpai Braised Pork - -This braised pork tutorial is a foolproof recipe for beginners. It pairs wonderfully with rice, making it impossible to stop eating. The dish is incredibly fragrant, soft, and sticky, with an appetizing color, rich yet not greasy. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Note: If possible, sharpen your knife as much as you can. -* Tools: `Pot` (a clay pot is ideal, aluminum is second best, a pressure cooker works too; avoid iron or copper pots) -* Main Ingredient: `Pork belly` -* Auxiliary Ingredients: `Oil`, `Rock sugar`, `Dark soy sauce`, `Cooking wine`, `Bay leaves`, `Star anise`, `Ginger`, `Salt`, `Scallions`, `Boiling water`, `Cold water`, `Garlic`, `Sichuan peppercorns` - -## Quantities - -This recipe is sufficient for 1-3 people. - -- Pork belly: approx. 1 kg (2 jin) -- Oil: 100-150ml (vegetable oil, lard, or peanut oil are all acceptable) -- Ginger: 6 slices -- Rock sugar: approx. 15 pieces -- White granulated sugar: 30g -- Dark soy sauce: 15ml -- Cooking wine: 20ml -- Cold water: Enough to cover the ingredients (amount depends on pot size) -- Boiling water: Enough to cover the ingredients (amount depends on pot size) -- Bay leaves: 4 pieces -- Star anise: 3 pieces -- Salt: 2-3g -- Sichuan peppercorns: 10g - -## Instructions - -It is recommended to review the [Sugar Coloring](./../../condiment/简易版炒糖色.md) tutorial before starting. - -- Cut the `pork belly` into large chunks (approx. 4.5cm). -- Slice the `ginger` (each slice approx. 3mm thick). -- Bring the `boiling water` to a boil. -- Use tap water for the `cold water`. -- Cut the white part of the `scallions` (`scallion whites`) into small segments (scallions are best, but green onions also work). -- Cut the `garlic` in half lengthwise; do not crush it, as it will be difficult to remove later and may affect the flavor during the `reducing sauce` stage. -- It is recommended to remove half of the ginger and scallions first, then place the remaining `ginger`, `scallion whites`, `garlic`, `Sichuan peppercorns`, `star anise`, and `bay leaves` into a bowl in advance for later use. -- Place the cut pork belly in a pot with cold water, add cooking wine and 2/5 of the ginger and scallions, and boil for 15 minutes to remove the gamey smell. Remove, rinse clean, and set aside. -- Prepare the [sugar coloring](./../../condiment/简易版炒糖色.md), ensuring you use operation 2 mentioned in the tutorial to make it. -- Pour the prepared `ginger`, `scallion whites`, `garlic`, `Sichuan peppercorns`, `star anise`, `bay leaves`, and `pork belly` into the pot. Stir-fry over `high heat` until fragrant, then pour in boiling water to cover the meat. Simmer for 50-60 minutes. - - If using a pressure cooker, cook for 40 minutes. -- Add 10ml of cooking wine. -- Cover the pot and bring to a boil. Every 25 minutes, open the lid and skim off the oil and foam floating on the surface. -- When the water level drops to 3/5 of the height between the top of the meat and the bottom of the pot, reduce to medium heat. Remove all auxiliary ingredients except the meat and water, and begin reducing the sauce. -- Leave the lid off. When the sauce becomes thick and almost dry, remove from heat (do not reduce it completely dry). - -## Additional Content - -If you encounter any issues or identify areas for improvement in the workflow described in this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/meat_dish/红烧肉/简易红烧肉.md b/en/dishes/meat_dish/红烧肉/简易红烧肉.md deleted file mode 100644 index 37dd5283..000000000 --- a/en/dishes/meat_dish/红烧肉/简易红烧肉.md +++ /dev/null @@ -1,68 +0,0 @@ -# Simple Recipe for Braised Pork Belly - -This braised pork belly tutorial is a foolproof recipe for beginners. It pairs wonderfully with rice, making it impossible to stop eating. The dish is fragrant, soft, and visually appealing, with rich fat that isn't greasy. It is recommended to serve it with rice. - -![Finished Braised Pork Belly](./000.jpg) - -![Finished Braised Pork Belly](./001.jpg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Note: If possible, try to sharpen your knife as much as you can. -- Main Ingredients: `Pork Belly`, `Eggs` (optional), `Tofu Skin` (optional) -- Seasonings: `Ginger`, `Rock Sugar`, `Light Soy Sauce`, `Dark Soy Sauce`, `Cooking Wine`, `Bay Leaves`, `Star Anise`, `Salt`, `Water`, `Green Onions` (remember to use boiling water) - -## Calculations - -Before each preparation, determine how many servings you wish to make. One batch is sufficient for 2-3 people. - -If you are cooking for just one person, consider halving the ingredients. - -- Pork Belly: approx. 1.5 to 2 kg (3-4 jin) -- Ginger: 6 slices -- Rock Sugar: 15g (approx. 7 pieces) -- Light Soy Sauce: 10ml -- Dark Soy Sauce: 15ml -- Cooking Wine: 5ml -- Boiling Water: Enough to cover the ingredients, approximately 600ml-900ml -- Bay Leaves: 3 leaves -- Star Anise: 2 pods -- Quail Eggs (optional, can be substituted with an equal weight of regular eggs): 0-2 pieces -- Tofu Skin (optional): 0-80g -- Salt: 2-3g - -## Instructions - -### Preparing the Ingredients - -- Cut the `Pork Belly` into large chunks (approx. 4.5cm; freezing for half an hour to an hour makes it easier to cut). -- Cut the `Tofu Skin` into strips 2cm wide. -- Slice the `Ginger` (each slice approx. 3mm thick). -- Boil the `Water`. -- Hard-boil the `Quail Eggs` and poke holes in them using a `fork` or `toothpick` (the more holes, the better for flavor absorption). -- Use the white part of the `Green Onion`, known as the `Scallion White`. - -### Start Cooking - -- Place the sliced `pork belly` in a cold pot, add cooking wine, ginger, and scallions, and boil for 15 minutes to remove the gamey odor. -- Add two slices of `ginger` to the pot to enhance the flavor. -- Heat over medium-low heat and add the `pork belly` directly without adding cooking oil. Sear all six sides of each piece of `pork belly` until the fat renders out. -- Pour out the rendered fat and set it aside. Push the `pork belly` to one side of the pot, add 15g of `rock sugar`, and stir-fry until the `rock sugar` melts. -- Once melted, stir-fry the pork belly with the rock sugar until well combined and coated with a rich color. Add: - - `light soy sauce` 10ml - - `dark soy sauce` 15ml - - `cooking wine` 5ml - - Stir-fry until the color deepens. -- Add `boiling water` and simmer for 40 minutes (if you cut the pieces too large due to poor knife skills, please extend the simmering time accordingly). Also add: - - `ginger` 2 slices - - `bay leaves` 3 leaves - - `star anise` 2 pieces -- Cover the pot and bring to a boil. Then add the `quail eggs` (boiled and pricked) and `tofu skin`. Turn the heat to medium-low and wait for another 40 minutes. (Stir occasionally during this process to prevent sticking.) -- Uncover the pot and turn the heat to high to reduce the sauce until it is almost dry (do not reduce it completely to dryness). -- Add 2-3g of `salt`, stir-fry briefly, and it is ready to serve. - -## Additional Content - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/红烧鸡翅.md b/en/dishes/meat_dish/红烧鸡翅.md deleted file mode 100644 index 999aaaec..000000000 --- a/en/dishes/meat_dish/红烧鸡翅.md +++ /dev/null @@ -1,73 +0,0 @@ -# How to Make Braised Chicken Wings - -Braised chicken wings are a home-style dish that pairs well with rice, featuring a savory-sweet flavor and a glossy red color. Rich in protein, they are moderately difficult to prepare and take approximately 40 minutes to make. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Fresh chicken wings (wingettes are recommended for more tender meat) -- Ginger slices (fresh ginger is recommended for better odor removal) -- Green onion segments (the white part of large green onions is recommended for a richer aroma) -- Garlic -- Bay leaves -- Star anise -- Dried chili peppers (optional; omit if you do not like spicy food) -- Rock sugar -- Yellow rice wine or cooking wine (choose one; yellow rice wine offers a richer flavor) -- Light soy sauce -- Dark soy sauce -- Salt -- White sugar -- Pepper powder (white pepper is recommended for a milder spiciness) -- Toasted white sesame seeds -- Finely chopped green onions (for garnish) - -## Quantities - -Before each preparation, decide how many servings you want to make. One serving is sufficient for 3-4 people. - -Per serving: - -- Fresh chicken wings: 500g (approximately 8-10 pieces, each weighing about 50-60g) -- Ginger slices: 4-5 slices (approximately 10g, sliced to a thickness of about 2mm) -- Green onion segments: 2-3 segments (approximately 15g, each segment about 3cm long) -- Garlic: 3-4 cloves (approximately 15g) -- Bay leaves: 1 leaf -- Star anise: 1 piece -- Dried chili peppers: 2 pieces (optional, approximately 5g; omit if you do not like spicy food) -- Rock sugar: 15g (in granular form) -- Yellow rice wine or cooking wine: 35ml -- Light soy sauce: 15ml -- Dark soy sauce: 5ml -- Salt: 3g -- White sugar: 2g -- Pepper powder: 1g -- Toasted white sesame seeds: 3g -- Finely chopped green onions: 5g -- Cooking oil: 10-15ml - -## Instructions - -- Rinse the chicken wings thoroughly. Make three shallow cuts on the thicker parts of the wings with a knife and poke one hole on the back side to help the flavors penetrate. -- If the chicken wings are not fresh, soak them in ginger water for 10-20 minutes after scoring them. -- Prepare 10g of ginger slices (3-4 slices), 15g of scallion segments (2-3 segments); crush 3-4 cloves of garlic (about 15g) with the flat side of a knife (no need to mince); set aside 1 bay leaf, 1 star anise, and 2 dried chili peppers (optional). -- Heat a pot over medium-high heat and add enough water to submerge all the chicken wings. Add the prepared chicken wings to the cold water, along with 20ml of Huangjiu (Chinese yellow wine) or cooking wine, and 2 slices of ginger (about 5g). Bring to a boil over high heat, then maintain high heat for another 2-3 minutes, skimming off any foam that rises to the surface. -- Remove the chicken wings from the pot and rinse them twice with warm water to thoroughly remove any blood foam. Drain the water and set aside. -- Heat a clean pot over medium-high heat and add 10-15ml of cooking oil. -- When the oil reaches 50% heat (approximately 150°C/300°F), add 15g of rock sugar. Stir over high heat until the rock sugar completely melts. Once the sugar changes color, reduce the heat to low and continue frying until the sugar turns a jujube-red color. Immediately add the drained chicken wings and stir-fry quickly for 1-2 minutes to ensure each wing is evenly coated with the caramelized sugar. -- Add the prepared 1 bay leaf, 1 star anise, 2 dried chili peppers (optional), the remaining 2 slices of ginger (about 5g), 15g of scallion segments, and the crushed garlic. Continue stir-frying for 30 seconds until the aromas of the spices are fully released. -- Pour 15ml of Huangjiu (Chinese yellow wine) or cooking wine and 15ml of light soy sauce along the side of the pot. Stir-fry quickly for 10 seconds. -- Add warm water (approximately 50-60°C/122-140°F), enough to just barely submerge all the chicken wings. -- Add 5ml of dark soy sauce, 3g of salt, 2g of white sugar, and 1g of white pepper. Gently stir to combine using a spatula. -- Cover the pot and simmer over medium heat for 7-8 minutes. -- Uncover the pot and use chopsticks to remove and discard the bay leaf, star anise, ginger slices, scallion segments, and garlic. -- Increase the heat to high and continue stir-frying constantly until the sauce thickens (approximately 1-2 minutes). -- Turn off the heat, transfer the chicken wings to a plate, and drizzle the remaining thick sauce from the pot over them. -- Finally, sprinkle with 3g of white sesame seeds and 5g of finely chopped green onions to complete the dish. - -## Additional Notes - -- If you detect a strong fishy or gamey odor, double the amount of spices used. - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/羊排焖面/羊排焖面.jpg b/en/dishes/meat_dish/羊排焖面/羊排焖面.jpg deleted file mode 100644 index 494a2d07..000000000 --- a/en/dishes/meat_dish/羊排焖面/羊排焖面.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5d5b6a4e37d5ba54623c406c470e42086bb211b1d049f3cf4074a96162c331c1 -size 550609 diff --git a/en/dishes/meat_dish/羊排焖面/羊排焖面.md b/en/dishes/meat_dish/羊排焖面/羊排焖面.md deleted file mode 100644 index 6cdc75d0..000000000 --- a/en/dishes/meat_dish/羊排焖面/羊排焖面.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Lamb Chops Braised with Noodles - -![Lamb Chops Braised with Noodles](./羊排焖面.jpg) -Lamb Chops Braised with Noodles is a hearty dish, perfect for showcasing your culinary skills at gatherings. The downside is that it takes some time, but the upside is that it's delicious and provides the three major nutrients the body needs in one meal. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Lamb chops with skin -- Green bell pepper -- Sweet pepper -- Green bell pepper -- Green onion -- Sichuan peppercorns -- Dried chili peppers -- Ginger -- White sugar -- Dark soy sauce - -## Calculation - -1 serving * 2 meals = 2 servings - -- Lamb chops with skin 500g -- Green bell pepper, Sweet pepper 2 each - -## Instructions - -- Blanch the lamb in cold water. Once the water boils, skim off the foam, then remove the lamb. -- Slice the ginger (4 slices) and place the dried chili peppers and Sichuan peppercorns in a bowl for later use. -- Add oil to the wok. (Using a bit more oil is fine.) -- Once the oil is hot, add the white sugar and stir-fry the lamb until it develops a caramelized color. -- After the moisture from the lamb has evaporated, add salt, dark soy sauce, and the prepared seasonings. -- Add enough water to cover the lamb. Bring to a boil over high heat, then continue boiling for 10 minutes. Simmer on low heat for 30 minutes. -- During this time, you can prepare the dough. The amount and method for making the dough are explained in the Additional Content *(Note 1). -- Add the green bell pepper, sweet pepper, green onion, and noodle sheets, then stir-fry evenly. -- Once evenly mixed, it is ready to be served. - -*Note 1: You can use supermarket noodles as a substitute, but wide noodles are recommended. - -## Additional Content - -(Dough Making Guide - Ingredients) - -- All-purpose flour 300 g -- Salt 3 g -- Water 180 ml - -(Dough Making Guide - Instructions) - -- Mix the ingredients evenly, add water while stirring and kneading, then knead the dough until smooth. -- Let the dough rest (10 minutes). -- Knead the dough again until smooth. -- Let the dough rest (5 minutes). -- Roll the dough into a log and cut it into 6 to 8 small pieces. -- Brush with oil and let it rest for 5 minutes. -- Roll each piece into a noodle sheet. -- Place in the pot and braise for 4 minutes (do this one piece at a time). - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/老妈蹄花/result1.jpg b/en/dishes/meat_dish/老妈蹄花/result1.jpg deleted file mode 100644 index 215c3881..000000000 --- a/en/dishes/meat_dish/老妈蹄花/result1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:49302b6cd77697e1061e7dd6dc5a9dba4e2ea3551c0d2ce27aa413628798a81f -size 601320 diff --git a/en/dishes/meat_dish/老妈蹄花/result2.jpg b/en/dishes/meat_dish/老妈蹄花/result2.jpg deleted file mode 100644 index 01e61248..000000000 --- a/en/dishes/meat_dish/老妈蹄花/result2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d1027277f806d2e2b483a7bd71d1e8db5055dc5d06ad8d6b035a43855e9c0333 -size 950451 diff --git a/en/dishes/meat_dish/老妈蹄花/result3.jpg b/en/dishes/meat_dish/老妈蹄花/result3.jpg deleted file mode 100644 index fac0ad46..000000000 --- a/en/dishes/meat_dish/老妈蹄花/result3.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ebf3b29cc7e217f90d9d107d5b8cda37f447f4fcb5decf38305588138f958053 -size 612599 diff --git a/en/dishes/meat_dish/老妈蹄花/老妈蹄花.md b/en/dishes/meat_dish/老妈蹄花/老妈蹄花.md deleted file mode 100644 index 947c1cf7..000000000 --- a/en/dishes/meat_dish/老妈蹄花/老妈蹄花.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Lao Ma Ti Hua - -![result 3](./result1.jpg) - -Braised pig trotters are rich in nutrition, with a delicate texture that melts off the bone. Paired with a spicy and sour sauce, they are absolutely delicious! - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pig trotters (preferably front trotters: more meat, more tendons, fewer bones) -- Green onion -- Ginger -- Cooking wine -- Light soy sauce -- Bai Zhi (Angelica dahurica) -- Dang Gui (Angelica sinensis, optional) -- Chicken bouillon -- Salt -- Garlic -- Millet peppers -- White pepper powder -- Light soy sauce -- Chinese black vinegar -- Sichuan peppercorn oil -- Chili oil (optional) -- White kidney beans (kidney beans can be substituted with kelp) - -## Quantities - -- Pig trotters: 3 pieces -- White kidney beans: 200g -- Dang Gui: 2g -- White pepper powder: 5g -- Ginger slices: 30g -- Dang Gui: 2g -- Minced garlic: 8g -- Chicken bouillon: 2g -- Light soy sauce: 25g -- Chopped green onion: 10g - -## Instructions - -### Preparation Steps - -- Soak 200g of white kidney beans in water overnight in advance. -- Prepare the front pig trotlets. Ask the butcher to split them in half. Use a blowtorch to remove any remaining hair follicles, then wash them thoroughly. -- Place the trotters in a pot of cold water with green onion segments, ginger slices, and cooking wine. Blanch for 10 minutes, skim off the foam, remove, and wash clean. -- Put the trotters, Dang Gui, Bai Zhi, white pepper powder, and ginger slices into a pressure cooker. Once it reaches pressure, cook for 30 minutes. Add the white kidney beans and cook for another 10 minutes. If the broth turns milky white, you've done it right (if you need to add water during the process, only use hot water). - -![result1](./result2.jpg) - -- Open the lid and season with salt, chicken bouillon, and chopped green onion. -- Prepare the soul sauce: Mix green onion, garlic, millet peppers, white pepper powder, light soy sauce, Chinese black vinegar, chili oil, Sichuan peppercorn oil, and some of the trotter broth. - ![result2](./result3.jpg) -- Pour the soul sauce over the trotters. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/老式锅包肉/老式锅包肉.jpg b/en/dishes/meat_dish/老式锅包肉/老式锅包肉.jpg deleted file mode 100644 index 523da9d9..000000000 --- a/en/dishes/meat_dish/老式锅包肉/老式锅包肉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c606a823d0667954b35e267b1e4e9d634df4117d4c3a9efd485f40803fd254d6 -size 1035603 diff --git a/en/dishes/meat_dish/老式锅包肉/老式锅包肉.md b/en/dishes/meat_dish/老式锅包肉/老式锅包肉.md deleted file mode 100644 index e530e8f5..000000000 --- a/en/dishes/meat_dish/老式锅包肉/老式锅包肉.md +++ /dev/null @@ -1,110 +0,0 @@ -# Recipe for Traditional Guobaorou - -Guobaorou is a famous dish from Northeast China, created by Zheng Xingwen, a chef at the Daotai Mansion in Harbin during the Guangxu era. The sour flavor of traditional Guobaorou comes from white vinegar juice, resulting in a sweet and sour, crispy taste. - -![Traditional Guobaorou](./老式锅包肉.jpg) - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork tenderloin -- Green onion -- Ginger -- Garlic -- Carrot (optional) -- Cilantro -- White vinegar (It is recommended to use 9-degree vinegar to achieve the distinctive aroma of traditional Guobaorou) -- White sugar -- Cooking wine -- Salt -- MSG -- Potato starch -- All-purpose flour -- Baking soda -- White roasted sesame seeds (optional) -- Cooking oil - -## Quantities - -Per serving (serves approximately 2): - -- Pork tenderloin: 300g -- Cooking wine: 5ml -- Green onion: 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 (can be substituted with potato starch) -- Method 1: Potato starch: 170g -- Method 2: Potato starch: 210g and All-purpose flour: 70g -- Cooking oil: 1000ml (for frying) -- White roasted sesame seeds: 5g (optional) - -## Instructions - -1. **Prepare the Pork:** - - Cut the pork tenderloin into uniform slices with a thickness of 8mm, removing any white fascia. - - Rinse the meat slices with clear water to remove blood. - - Optional: Add 5g of baking soda, mix well, and let sit for 5 minutes. - - Rinse with clear water 1-2 times to remove excess baking soda. - -2. **Marinate the Meat:** - - Add 3g of salt and 5ml of cooking wine to the meat slices, mix well, and marinate for 15 minutes. - -3. **Coat the Meat:** - - **Method 1 (Recommended):** - - Add 170g of potato starch to an excessive amount of clear water, stir well, and let sit for 60 minutes to allow the starch to settle and separate. - - Pour off all the clear water from the top, retaining the starch paste at the bottom (which has a non-Newtonian fluid consistency). - - Add the meat slices, 5ml of clear water, and 3ml of cooking oil to the paste, and mix well. - - **Method 2:** - - Mix 210g of potato starch with 70g of all-purpose flour. - - Add clear water in small amounts multiple times, stirring until the mixture reaches a yogurt-like consistency. It should be stretchy when lifted and able to pile up in the bowl. - - Add 10ml of cooking oil and 1g of baking soda, and mix well. - - Place the marinated meat slices into the batter, mix well, and ensure each slice is evenly coated. - -4. **Prepare the Sweet and Sour Sauce**: - - Mix 65g of white sugar, 55g of white vinegar, 4g of light soy sauce, and 2g of salt. Stir well and set aside. - - Optional: Add 4g of water and 1.5g of cornstarch to make the sauce thicker. - -5. **Prepare the Garnishes**: - - Julienne the scallions, ginger, and carrots. Cut the cilantro into segments, and slice the garlic. - -6. **Fry the Meat Slices**: - - **First Frying**: - - Add cooking oil to the pan and heat it to 170°C (60% hot). - - Place the meat slices into the oil one by one. Fry until the surface sets, the coating stops sticking to chopsticks, the meat floats, and the color turns light yellow. This takes about 30 seconds (depending on the size of the slices). Remove and set aside. - - **Second Frying**: - - Increase the oil temperature to 200°C (70% hot). - - Add all the meat slices to the oil. Fry until the crust is golden and crispy, about 30 seconds. Remove and set aside. - - **Third Frying (Optional)**: - - Increase the oil temperature to 220°C (80% hot). - - Quickly re-fry the meat slices until you see a reddish hue through the yellow crust, about 30 seconds (depending on the oil's ability to maintain temperature). This enhances crispiness. Remove and drain the oil. - -7. **Stir-fry**: - - Leave 20ml of base oil in the pan. Pour in the prepared sweet and sour sauce and heat over high heat until boiling. Simmer until the sauce thickens, about 30-60 seconds. - - Optional: Remove half of the sweet and sour sauce to make the subsequent stir-frying easier. - - Add the fried meat slices, scallion shreds, garlic slices, carrot shreds, and cilantro segments. Pour the reserved sweet and sour sauce over them. Stir-fry quickly 3 times to ensure the sauce coats the meat slices evenly. - -8. **Plating**: - - Transfer the Guo Bao Rou to a plate. Sprinkle with white roasted sesame seeds (optional) and serve. - -## Additional Content - -- **Notes**: - 1. The thickness of the meat slices should be 8mm. Too thick or too thin will affect the texture. - 2. Control the oil temperature during frying to avoid a crust that is too dark or not crispy enough. This is very important. - 3. When simmering the sweet and sour sauce, ensure it thickens but does not clump or turn into a syrup. - -- **References**: - - [Lao Fan Gu Version](https://www.bilibili.com/video/BV19F411b7ME) - - [Lao Dongbei Food Version](https://www.bilibili.com/video/BV1wa4y1C7Cd) - - [Cun Lü Version](https://www.bilibili.com/video/BV1xy411i7Mi) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/肉饼炖蛋.md b/en/dishes/meat_dish/肉饼炖蛋.md deleted file mode 100644 index e0189014..000000000 --- a/en/dishes/meat_dish/肉饼炖蛋.md +++ /dev/null @@ -1,35 +0,0 @@ -# Recipe for Steamed Egg with Pork Patty - -Steamed Egg with Pork Patty is a traditional Chinese home-cooked dish and a very popular side for rice. Beginners can complete it in just 20 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Ground pork -- Eggs -- Cooking wine -- Light soy sauce -- White pepper powder -- Sesame oil - -## Measurements - -- Ground pork: 300g -- Eggs: 2 -- Cooking wine: 10ml -- Light soy sauce: 20ml -- White pepper powder: 5g -- Sesame oil: 10-15ml - -## Instructions - -- In a bowl, add ground pork, cooking wine, light soy sauce, white pepper powder, eggs, and sesame oil. Mix well. -- Spread the seasoned ground pork onto a plate. Use a spoon to create a well in the center of the meat and crack one egg into it. -- Fill a pot with water to 1/4 of its height. Once the water boils, place the plate inside the pot, cover with a lid, and steam for 15 minutes. - -## Additional Notes - -- When removing the Steamed Egg with Pork Patty, be aware that the plate will be very hot. Handle with care. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/腐乳肉.md b/en/dishes/meat_dish/腐乳肉.md deleted file mode 100644 index 41488227..000000000 --- a/en/dishes/meat_dish/腐乳肉.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Fermented Bean Curd Pork - -Fermented Bean Curd Pork features a harmonious blend of pork belly and red fermented bean curd. The unique aroma of wine and soybeans from the fermented curd permeates the meat fibers, slowly simmering into a tender, amber-hued delicacy. The meat melts in your mouth, coated in a slightly sweet, savory sauce, making it a true delight for the taste buds. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Pork belly with skin -- Red fermented bean curd (Xiangheng brand rose-flavored fermented bean curd recommended) -- Rock sugar -- Dark soy sauce -- Cooking wine -- Green onions (optional) -- Ginger -- Water -- Cooking oil - -## Calculations - -Before each preparation, determine how many servings you wish to make. One serving is approximately enough for 2 people. - -Per serving: - -- Pork belly with skin: 400 g -- Red fermented bean curd: 30 g (about 2 cubes) -- Fermented bean curd juice: 15 ml -- Rock sugar: 25 g -- Dark soy sauce: 5 ml -- Cooking wine: 15 ml -- White part of green onion: 15 g -- Chopped green onion: 5 g -- Ginger: 10 g -- Water: 500 ml -- Cooking oil: 10 ml - -## Instructions - -- Cut the pork belly into small cubes, approximately 2.5 cm in length and width. -- Add cooking wine and ginger slices to cold water. Place the pork belly in the pot, bring to a boil over medium heat, then remove and set aside. -- Mash the red fermented bean curd cubes and juice into a paste. Mix in rock sugar and dark soy sauce to create the sauce. -- Heat the wok with cold oil, sauté the white part of the green onion and ginger until fragrant. Add the pork cubes and stir-fry until golden brown. -- Pour in the fermented bean curd sauce, stir to coat evenly, add hot water, and simmer. -- Simmer on low heat for 40 minutes. -- Increase heat to reduce the sauce. Turn off the heat when the sauce bubbles with thick, fish-eye-like bubbles. - -## Additional Notes - -- Single-crystal rock sugar is recommended. -- The fermented bean curd provides sufficient saltiness and umami; no additional salt is needed. -- While reducing the sauce on high heat, constantly shake the wok to prevent sticking. -- Reference: [【Step-by-step Photos】How to Make Fermented Bean Curd Pork | Steps | Recipe | Xiachufang](https://www.xiachufang.com/recipe/102507/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md b/en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md deleted file mode 100644 index c95b0113..000000000 --- a/en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md +++ /dev/null @@ -1,64 +0,0 @@ -# How to Make Wasabi Giant River Prawn - -![Finished Wasabi Giant River Prawn](./芥末罗氏虾成品.jpg) - -This dish can be made with any type of shrimp, including but not limited to Vannamei shrimp, tiger prawns, or black tiger shrimp. It is fragrant, flavorful, packed with wasabi zest, and finger-licking good, all while being incredibly easy to prepare. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Giant River Prawns （Roh 氏虾） -- Garlic -- Green Wasabi -- Light Soy Sauce -- Cornstarch -- White Pepper -- White Sugar -- Oyster Sauce -- Salt -- Bird's Eye Chili (omit or substitute with red bell pepper if you prefer no spice) -- Butter -- Cooking Oil - -## Quantities - -Per serving (serves approximately 2): - -- Giant River Prawns: 250g -- Garlic: 1-2 cloves -- Green Wasabi: 20g (for the sauce) -- Cornstarch: 10g (for the sauce) -- Light Soy Sauce: 30g (for the sauce) -- White 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 pieces -- Butter: 20g -- Cooking Oil: 80ml - -## Instructions - -1. **Prepare the Shrimp**: - - Butterfly the shrimp by cutting along the back, removing the vein and digestive tract. Alternatively, you can cut along the belly; frying them this way causes them to curl and open up, making for a more attractive presentation. - - Rinse thoroughly with clean water. Pat dry. You may lightly dust them with cornstarch before frying, though this is optional. - -2. **Prepare Garlic and Sauce**: - - Mince 2 cloves of garlic. - - Prepare the sauce by mixing light soy sauce, oyster sauce, white sugar, white pepper, and salt in a bowl. Add wasabi to taste. Dilute with a little water and stir in the cornstarch until fully dissolved. - -3. **Cooking Process**: - - Heat the wok/pan and add the cooking oil, ensuring it covers the bottom of the pan. - - Add the dried shrimp and pan-fry them slowly. - - Once the shrimp oil is released (indicated by lots of bubbles forming in the pan), add the minced garlic and bird's eye chili. - - When the aroma of the garlic is fragrant, add the butter. - - Once the butter melts, toss the shrimp to coat evenly, then pour in the prepared sauce. - - Cover and simmer for 2 minutes until the sauce thickens. Serve immediately. - -## Additional Notes - -- **Precautions**: - 1. Do not fry the butter for too long after adding it to the pan. Once it melts and is mixed evenly, immediately add the sauce. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾成品.jpg b/en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾成品.jpg deleted file mode 100644 index 1c6e71a5..000000000 --- a/en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3a837145efd525dd1b9af6dcdb78759ef70b064ad82a36e0821a02ac94b13fe2 -size 436219 diff --git a/en/dishes/meat_dish/茭白炒肉/1.jpeg b/en/dishes/meat_dish/茭白炒肉/1.jpeg deleted file mode 100644 index 8a30441f..000000000 --- a/en/dishes/meat_dish/茭白炒肉/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9879cdd27a10433c7f7ebb519dc938b7b06b936b9ecf8eb2b9fa713c800969f9 -size 167692 diff --git a/en/dishes/meat_dish/茭白炒肉/2.jpeg b/en/dishes/meat_dish/茭白炒肉/2.jpeg deleted file mode 100644 index e0358523..000000000 --- a/en/dishes/meat_dish/茭白炒肉/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ec7e19057e45048f7c3158b795f93c42ae8e2d922dc0da22f95865cd69e8a139 -size 153234 diff --git a/en/dishes/meat_dish/茭白炒肉/茭白炒肉.md b/en/dishes/meat_dish/茭白炒肉/茭白炒肉.md deleted file mode 100644 index 48c1aae0..000000000 --- a/en/dishes/meat_dish/茭白炒肉/茭白炒肉.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Stir-Fried Zongbai with Meat - -Zongbai has a delicious taste and certain nutritional value. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Zongbai (Wild Rice Stem) -* Lean Meat -* Starch -* Cooking Oil -* Chicken Bouillon -* Ginger -* Garlic -* Cooking Wine -* Salt - -## Measurements - -Per serving: - -* Zongbai: 2 stalks -* Lean Meat: 100 g -* Starch: 15 g -* Cooking Oil: 30 ml -* Chicken Bouillon: 5 g -* Ginger: 1 slice -* Garlic: 1 clove -* Cooking Wine: 5 ml -* Salt: 2 g - -## Instructions - -### Preparation - -* Slice the zongbai to a thickness of 0.5 cm. -* Cut the lean meat into strips with a thickness of 0.3-0.5 cm. Add cooking wine, raw starch, salt, and water, then mix well. -* Slice the ginger and mince the garlic. - -### Cooking - -* Bring a pot of water to a boil. Add the zongbai and boil for 60-90 seconds, then remove and drain. -* Heat a wok, pour in 15 ml of oil, add the lean meat, and stir-fry repeatedly for 60 seconds, then remove. -* Heat the wok again, pour in 15 ml of oil, add the ginger and garlic, and stir-fry for 30 seconds. Add the zongbai and continue stir-frying for 30 seconds. -* Add the lean meat back in and stir-fry for 60 seconds. Add 20 ml of water, followed by salt and chicken bouillon, and stir-fry for another 60 seconds before serving. - -![Example Dish Final Product](./1.jpeg) -![Example Dish Final Product](./2.jpeg) - -## Additional Tips - -* For the last step, you can consider adding oyster sauce and light soy sauce instead of salt to enhance the color and flavor. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/荔枝肉/1.jpeg b/en/dishes/meat_dish/荔枝肉/1.jpeg deleted file mode 100644 index 35ae6e73..000000000 --- a/en/dishes/meat_dish/荔枝肉/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d72a37a69f9d1faf6b1acd7c4cfbf19cad0c8ed4da59367ca6c4feef513c5737 -size 175852 diff --git a/en/dishes/meat_dish/荔枝肉/2.jpeg b/en/dishes/meat_dish/荔枝肉/2.jpeg deleted file mode 100644 index e6492757..000000000 --- a/en/dishes/meat_dish/荔枝肉/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:dee79059efdff92ad75aae894dbee9b509dffbfa3832854b5d4bd92684c07c6c -size 137791 diff --git a/en/dishes/meat_dish/荔枝肉/3.jpeg b/en/dishes/meat_dish/荔枝肉/3.jpeg deleted file mode 100644 index bf8b863d..000000000 --- a/en/dishes/meat_dish/荔枝肉/3.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:93c0f369919f5c3f6ba73b730cb09ebe16f658a399033f7a54fe9beb9ca30029 -size 184261 diff --git a/en/dishes/meat_dish/荔枝肉/4.jpeg b/en/dishes/meat_dish/荔枝肉/4.jpeg deleted file mode 100644 index d5bfe4ba..000000000 --- a/en/dishes/meat_dish/荔枝肉/4.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:44e8417d678358f92a4fa151df653ef07b43e3d30023478da08231a5c466f817 -size 175823 diff --git a/en/dishes/meat_dish/荔枝肉/5.jpeg b/en/dishes/meat_dish/荔枝肉/5.jpeg deleted file mode 100644 index 5703372d..000000000 --- a/en/dishes/meat_dish/荔枝肉/5.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:851aa648571fa6118357d6e5ee67feb506e21b7af6a59b5b80a4eaa107708f73 -size 146027 diff --git a/en/dishes/meat_dish/荔枝肉/6.jpeg b/en/dishes/meat_dish/荔枝肉/6.jpeg deleted file mode 100644 index be1fc7c7..000000000 --- a/en/dishes/meat_dish/荔枝肉/6.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:6605f422c3c89789f2a930fa76ca6d0a61dc9d1522f213ed2840d7e0632f1f99 -size 192385 diff --git a/en/dishes/meat_dish/荔枝肉/7.jpeg b/en/dishes/meat_dish/荔枝肉/7.jpeg deleted file mode 100644 index 0f2d0df0..000000000 --- a/en/dishes/meat_dish/荔枝肉/7.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:da5f72c8a7e58c2264e737a6e32879ca93103b6ca2c9f48270fd345033fb3586 -size 181448 diff --git a/en/dishes/meat_dish/荔枝肉/荔枝肉.md b/en/dishes/meat_dish/荔枝肉/荔枝肉.md deleted file mode 100644 index 3e352c75..000000000 --- a/en/dishes/meat_dish/荔枝肉/荔枝肉.md +++ /dev/null @@ -1,68 +0,0 @@ -# How to Make Lychee Pork - -Lychee Pork is a distinctive dish of Fujian cuisine, known for its sweet and sour flavor. It is a popular dish in the Fuzhou region. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Lean meat -* Pineapple -* Egg -* Cooking oil -* White sugar -* Starch -* Light soy sauce -* Chicken bouillon -* Minced ginger -* Sesame seeds -* Tomato ketchup -* Rice vinegar - -## Measurements - -Per serving: - -* Fresh shiitake mushrooms 2 -* Crab stick mushrooms 30 g -* Lean meat 150 g -* Pineapple 100 g -* Egg 1 -* Cooking oil 500 ml -* White sugar 5 g -* Starch 100 g -* Light soy sauce 5 ml -* Chicken bouillon 5 g -* Minced ginger 5 g -* Sesame seeds 2 g -* Tomato ketchup 20 g -* Rice vinegar 2 ml - -## Instructions - -* Cut the lean meat into chunks (2-3 cm each), place them in a large bowl, and add 1 egg, 50 g of starch, 3 ml of light soy sauce, and 2 g of chicken bouillon. -* Stir thoroughly until the starch coats the meat chunks. If the mixture is too thin, add more starch; if too dry, add a little water. Then add 5 ml of oil, mix well, and set aside. -* In another bowl, prepare the sauce by mixing tomato ketchup, 3 g of chicken bouillon, 2 ml of light soy sauce, minced ginger, white sugar, 10 g of starch, rice vinegar, and 200 ml of cold water. Stir well and set aside. -* Peel and cut the pineapple into 6 pieces (each 1.5-2 cm). -* Heat the wok with 500 ml of oil over high heat until you hear the sizzling sound indicating the oil is hot. -* Place the meat chunks into the oil one by one (do not pour the entire bowl at once) to ensure they do not stick together. -* Once all the meat is in, flip the pieces every 30 seconds with a spoon until the surface turns golden brown. -* Remove the meat. After one minute, return it to the hot oil for a second fry until the surface becomes crispy and dark yellow. Remove and set aside in a large bowl. -* Pour the prepared sauce into the wok. After 30 seconds, add the fried meat chunks and pineapple pieces. Stir-fry well and remove from heat. -* Garnish with sesame seeds. - -![Example of the finished dish](./1.jpeg) -![Example of the finished dish](./2.jpeg) -![Example of the finished dish](./3.jpeg) -![Example of the finished dish](./4.jpeg) -![Example of the finished dish](./5.jpeg) -![Example of the finished dish](./6.jpeg) -![Example of the finished dish](./7.jpeg) - -## Additional Notes - -* In Fuzhou, water chestnuts (to cut the grease) and potatoes (to absorb oil) are traditionally used. Pineapple was chosen in this recipe because water chestnuts were hard to find during the pandemic. -* Fujian cuisine tends to be sweet. If you prefer less sweetness, you can reduce or omit the white sugar. -* You can tap the meat chunks with a spoon; a hollow sound indicates that the meat is fully fried. - -If you encounter any issues or have suggestions for process improvements while following the creation workflow in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/荷兰豆炒腊肠/1.png b/en/dishes/meat_dish/荷兰豆炒腊肠/1.png deleted file mode 100644 index af6fe2c2..000000000 --- a/en/dishes/meat_dish/荷兰豆炒腊肠/1.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:0b8091a3fbba4e25330fccefd896a5b5a7feffbe60f18d0bebb7e91a5da5be00 -size 233062 diff --git a/en/dishes/meat_dish/荷兰豆炒腊肠/2.png b/en/dishes/meat_dish/荷兰豆炒腊肠/2.png deleted file mode 100644 index 961cbdfc..000000000 --- a/en/dishes/meat_dish/荷兰豆炒腊肠/2.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8699a7dbe78ebac0709e38c095381f3a604b13fc3ce6bbc71a4eef97019c2d2c -size 246925 diff --git a/en/dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md b/en/dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md deleted file mode 100644 index b422d282..000000000 --- a/en/dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Stir-Fry Snow Peas with Chinese Sausage - -![Stir-Fried Snow Peas with Chinese Sausage](./1.png) - -Stir-fried snow peas with Chinese sausage is a nutritious dish with a refreshing taste, known for stimulating appetite and enhancing digestion. Snow peas are rich in various nutrients essential for the human body, particularly high-quality protein, which can boost the body's immune system and recovery capabilities. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Snow peas -- Chinese sausage (lap cheong) -- Light soy sauce -- Cooking oil - -## Measurements - -The following quantities are for one serving. - -Per serving: - -- Approximately 50 snow peas -- About 100 g of Chinese sausage -- 10 ml of cooking oil -- 10 ml of light soy sauce - -## Instructions - -- Remove the stems from the snow peas. If time permits, you can also remove the tail ends. - -- When purchasing the Chinese sausage, ask the vendor whether it is raw or pre-cooked. If raw, steam it beforehand. If pre-cooked, it can be used directly. - -- Wash the snow peas and blanch them in boiling water for about 45 seconds, or until they change color. Remove and rinse under cold water to cool them down. Set aside. - -- Heat a wok or pan and add approximately 10 ml of cooking oil. Wait for about 10 seconds to allow the oil temperature to rise. - -- Add the Chinese sausage and stir-fry continuously until the edges begin to curl slightly. **Crucial:** Keep the heat on low. Use the lowest possible heat setting to prevent burning. - -- Add the snow peas and increase the heat to medium-high. Stir-fry for 30 seconds, then add the light soy sauce. Continue stir-frying for another 20-30 seconds until done. - - ![Stir-Fried Snow Peas with Chinese Sausage](./2.png) - -## Additional Notes - -- Salt was not added during the cooking process because the Chinese sausage is naturally salty, and the light soy sauce also adds saltiness. -- Although Chinese sausage tastes great, it is considered less healthy. It is recommended to use it sparingly. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/萝卜炖羊排.md b/en/dishes/meat_dish/萝卜炖羊排.md deleted file mode 100644 index d44f8cca..000000000 --- a/en/dishes/meat_dish/萝卜炖羊排.md +++ /dev/null @@ -1,52 +0,0 @@ - -# How to Make Braised Lamb Ribs with Radish - -Braised Lamb Ribs with Radish is a common home-style dish suitable for all ages. Beginners can typically complete it in no more than 2 hours. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Lamb ribs -- White radish -- Green onion (scallion) -- Sichuan peppercorns -- Bai Zhi (Angelica dahurica, optional) -- Ginger -- Cooking wine or yellow rice wine -- Table salt -- Rock sugar -- Water - -## Quantities - -Per serving: - -- Lamb ribs: 400g -- White radish: 1 piece -- Green onion: 1 piece -- Sichuan peppercorns: 10 grains -- Ginger: 10g (typically, take one piece of ginger and slice about 4 pieces from it) -- Cooking wine or yellow rice wine: 30ml-40ml -- Table salt: 10g -- Rock sugar: 2-4 pieces -- Water: Enough to cover the ingredients, approximately 1000ml - -## Instructions - -- Peel the radish and cut it into large chunks of 3-5cm using a rolling cut technique. Set aside. -- Ask the butcher to cut the lamb ribs for you, as household knives are usually not strong enough. Set aside. -- Place the lamb ribs in a pot with cold water. Add half of the cooking wine and half of the chopped green onion and ginger. Boil for 10 minutes to remove the gamey odor. (Optional) Skim off the scum that rises to the surface with a spoon. -- In a separate pot of cold water, add the cut white radish and half of the rock sugar. Bring to a boil and cook for 5 minutes to remove the radish's pungency. Remove and set aside. -- Transfer the blanched lamb ribs into a pressure cooker. Add water to cover all ingredients, then add an additional 300ml of water. -- Add the remaining green onion, ginger, cooking wine, Sichuan peppercorns, rock sugar, Bai Zhi (optional), and salt to the pot. Cover and bring to pressure. Once the valve starts hissing (reaches pressure), reduce to medium heat and simmer for approximately 15 minutes. - - If you do not have a pressure cooker, use a regular pot and simmer for approximately 40 minutes to 1 hour. -- Turn off the heat and wait for the pressure cooker to fully release steam. Open the lid, add the previously blanched radish, and adjust seasoning. Add 3-10g of salt or water, tasting the broth to check the saltiness. -- Turn the heat back on to medium. Once the pressure cooker reaches pressure again, simmer for 10 minutes. If using a regular pot, cover and simmer for 20 minutes. -- Turn off the heat and serve. - -## Additional Notes - -- During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again. - -If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/蒜苔炒肉末.md b/en/dishes/meat_dish/蒜苔炒肉末.md deleted file mode 100644 index ac429b47..000000000 --- a/en/dishes/meat_dish/蒜苔炒肉末.md +++ /dev/null @@ -1,42 +0,0 @@ -# How to Make Stir-Fried Garlic Scapes with Minced Pork - -Stir-fried garlic scapes with minced pork is a simple and easy-to-make dish. It is a common home-cooked meal in northern China, beloved by many for its simplicity and delicious taste. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Thinly sliced pork belly -- Garlic scapes -- Table salt -- Light soy sauce -- Cooking oil -- Garlic cloves - -## Ingredients for 1 Serving - -- Garlic scapes: 1 bunch (approximately 190g per bunch) -- Thinly sliced pork belly: 4 slices (approximately 20g) -- Cooking oil: 10ml -- Garlic cloves: 2 cloves -- Light soy sauce: 15ml -- Table salt: 2g - -## Instructions - -- Cut the garlic scapes into 5cm pieces and set aside. -- Cut the pork belly into 5mm x 5cm strips and set aside. -- Crush and mince the garlic cloves, then set aside. -- Heat a wok and add 10ml of cooking oil. Wait 10 seconds for the oil to heat up. -- Add the minced garlic and stir-fry over medium heat for **10 seconds** until fragrant. -- Add the pork belly and 5ml of light soy sauce. Stir-fry over medium heat for **30 seconds** until the meat is cooked and lightly browned. -- Add the garlic scapes and 10ml of light soy sauce. Stir-fry for **30 seconds**. -- Add 20g of water to the wok and stir-fry over medium heat for **5 minutes** until the garlic scapes are slightly softened. -- Finally, add 2g of table salt and stir-fry over medium heat for **30 seconds**. Serve immediately. - -## Additional Tips - -- Taste the dish before adding salt to adjust the seasoning according to your preference. -- Thinly sliced pork belly is chosen because it is easy to cut and absorbs flavor well without marinating. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/虎皮肘子.md b/en/dishes/meat_dish/虎皮肘子.md deleted file mode 100644 index 88c39a7f..000000000 --- a/en/dishes/meat_dish/虎皮肘子.md +++ /dev/null @@ -1,109 +0,0 @@ -# How to Make Tiger Skin Pork Elbow - -Tiger Skin Pork Elbow is a traditional famous dish, with pork elbow as the main ingredient. Through the three steps of braising, frying, and stewing, the skin of the elbow takes on a tiger-skin-like texture. The skin is soft and flavorful, rich but not greasy, while the lean meat is tender and delicious. This dish is the ultimate choice for silencing elders and enjoying a hearty meal during holidays, truly a lifesaver. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Pork front elbow -- Cooking oil -- Rock sugar -- Salt -- Dark soy sauce -- Light soy sauce -- White vinegar -- Bay leaves -- Cinnamon bark -- Cardamom -- Sichuan peppercorns -- Star anise -- Starch -- Green onion -- Ginger -- Garlic -- Water -- Cooking wine - -## Conversion - -- 1 tablespoon = 15ml -- 1 teaspoon = 5ml - -| Ingredient | Quantity | Unit | -|:---:|:---:|:-:| -| Pork front elbow | 1 | piece | -| Cooking oil | 1 | bucket | -| Rock sugar | 5 | buckets | -| 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 | -| Cardamom | 3 | pods | -| Sichuan peppercorns | 8-12 | pieces | -| Star anise | 2-4 | pieces | -| Starch | 1 | tablespoon | -| Green onion | 2 | stalks | -| Ginger | 6 | grams | -| Garlic | 6 | cloves | -| Cooking wine | 2 | tablespoons | - -## Instructions - -### Pre-processing - -- After thawing the pork elbow, soak it in water for 1 hour to remove blood. -- If you have a blowtorch, use it to scorch the surface of the **pork elbow skin** until it turns **brownish-black** to remove hair and destroy sweat glands. Be careful not to scorch the same spot for too long to avoid burning; stop when the skin is almost entirely brownish-black. -- If you do not have a blowtorch, heat an iron wok to over 200°C. Place the pork elbow directly into the wok. Use a spatula or chopsticks to ensure the skin makes full contact with the wok's surface. When the contact area turns brown, move to another spot and continue scorching until the entire elbow has been thoroughly scalded. Pay attention to the wok's temperature during this process; do not let the wok become red-hot. -- Use a scouring pad to scrub the pork elbow under water, removing the scorched parts from the surface. After scrubbing, the elbow will return to its pre-scorched state. -- Place the pork elbow in the iron wok and add as much cold water as possible, depending on the depth of the wok and the size of the elbow. As long as you can safely lift the wok and its contents, it is best if the water can submerge more than 3/4 of the elbow. - -### Removing Gamey Odor - -- Take the white part of 1 green onion, cut it into 3 segments, and put it in the wok. -- Take 3 cloves of garlic, crush them with the flat side of a knife, and put them in the wok. -- Take 6 grams of ginger (Note: Original text says 3g here but 6g in table; sticking to table quantity for consistency or following step instruction? Step says 3g. I will follow the step instruction: 3 grams) -> Wait, the step says "Take 3 grams of ginger". The table says 6g. Usually, steps are more specific to the action. I will translate the step as written: 3 grams. -- Add 2 tablespoons of cooking wine to the wok. -- Once the water in the wok boils, wait for five minutes, then remove the pork elbow. Pick out all the ingredients from the wok and keep the broth in a separate container for later use. - -### Frying - -- Add cold oil to the wok, using the previous water volume as a reference; it is best if the oil can submerge more than 3/5 of the pork knuckle. Heat over medium heat. -- When the [oil temperature](tips/advanced/油温判断技巧.md) reaches 50% (medium-hot), reduce the heat to low and place the pork knuckle in the oil for frying. -- During the frying process, the cook should pay attention to personal safety. -- During frying, use a spatula or other heat-resistant kitchen tools to evenly spoon the oil from the wok onto the parts of the pork knuckle that are not submerged. If conditions permit, flip the pork knuckle every 3 minutes to ensure even frying. -- The frying process lasts approximately 20 minutes. When you observe that the skin of the pork knuckle has turned entirely light brown and the lean meat parts are slightly charred, remove it and set aside. -- The oil used for frying can be used to make other fried dishes, but avoid reusing it too many times. - -### Stir-frying Sugar Color - -- Prepare 200ml of [stir-fried sugar color](../../tips/advanced/糖色的炒制.md) for later use. - -### Braising - -- Place the pork knuckle into a pressure cooker. Add all the meat broth, sugar color, bay leaves, cinnamon bark, cardamom, Sichuan peppercorns, star anise, dark soy sauce, light soy sauce, and white vinegar. If you prefer a sweeter taste, add an additional 2-3 grams of rock sugar. -- Take the white part of one scallion, divide it into 3 sections, and add it to the pot. -- Take 3 cloves of garlic, flatten them with the side of a knife, and add them to the pot. -- Take 3 grams of ginger and add it to the pot. -- Cover the lid and pressure-braise for 40 minutes. - -### Reducing the Sauce - -- Prepare the slurry during the braising period. Take 1 bowl, add 1 tablespoon of starch and 100ml of water, and stir until it becomes a white suspension. -- After the braising time is complete, open the pressure cooker lid, remove all the ingredients from the pot, and keep only the pork knuckle. -- Transfer the remaining meat broth from the pressure cooker into a wok, and move the pork knuckle to a plate or bowl. -- Place the wok on the stove and turn the heat to high. During the sauce reduction process, you can dip the tip of a chopstick into the broth to taste the saltiness and add salt according to your preference. Note that the flavor will be milder when there is more broth, so consider this when adding salt. -- When the meat broth comes to a boil, pay attention to the remaining volume of the broth. -- When the remaining broth is less than half of the original volume, stir the prepared slurry again and add half of it. -- Wait for the broth to boil, then add the remaining half. -- Wait for the broth to boil again, and after boiling, let it simmer for 1-2 minutes before turning off the heat. At this point, the broth in the wok should be thick and reddish-brown. -- Use a spoon to evenly drizzle the broth over the pork knuckle, ensuring that every part of the knuckle is coated. If the broth runs out before the knuckle is fully covered, you can serve it directly. Otherwise, there is no need to drizzle the remaining broth; you can serve it directly. - -## Additional Content - -- Reference: [Bilibili Lao Fan Gu Video Tutorial](https://www.bilibili.com/video/BV1P4421c7s5) - - -If you encounter any issues or have suggestions for improvement while following the process outlined in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/蚂蚁上树.md b/en/dishes/meat_dish/蚂蚁上树.md deleted file mode 100644 index 32269a5b..000000000 --- a/en/dishes/meat_dish/蚂蚁上树.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Ants Climbing a Tree - -Ants Climbing a Tree is a classic Sichuan dish, primarily made with glass noodles and minced meat. It is savory, slightly spicy, and deeply flavorful, with soft, smooth noodles and tender, fragrant minced meat. The entire process takes only 20 minutes, making it an excellent dish for home cooking. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Sweet potato glass noodles -- Minced pork (or minced beef) -- Pixian doubanjiang (broad bean paste) -- Light soy sauce -- Dark soy sauce -- Cooking oil -- Minced garlic, minced ginger -- Green onions (optional) - -## Measurements - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people. - -Per serving: - -- 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 boiling the noodles) - -## Instructions - -- Soak the sweet potato glass noodles in advance for 20 minutes until soft, then set aside. -- Finely mince the garlic and ginger separately, and set aside. -- Heat a wok or pan, add 10ml of cooking oil, and stir-fry the minced garlic and ginger until fragrant. -- Add the minced pork and stir-fry until the meat turns white and begins to release a little oil. -- Add the Pixian doubanjiang and stir-fry until red oil is released. -- Add the light soy sauce and dark soy sauce, and stir-fry evenly. -- Pour in 300ml of water and bring to a boil. -- Add the soaked and drained glass noodles, gently stirring with chopsticks to prevent sticking. -- Simmer over medium-low heat for about 5 minutes until the noodles have **completely absorbed the sauce** and appear slightly dried. -- Garnish with chopped green onions according to taste, turn off the heat, and serve. - -## Additional Notes - -- Avoid boiling the noodles for too long, as they may break and lose their texture; if cooking time is extended, reduce the amount of sauce accordingly. -- Pixian doubanjiang has a high salt content, so adjust the amount of light soy sauce to taste. -- For enhanced flavor, you can add 0.5g of white pepper. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/血浆鸭/血浆鸭(微辣).jpg b/en/dishes/meat_dish/血浆鸭/血浆鸭(微辣).jpg deleted file mode 100644 index 02d00b73..000000000 --- a/en/dishes/meat_dish/血浆鸭/血浆鸭(微辣).jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ca83bd9a682db12c20260f4d0e158237f45144c182d50c1f11d37388070eeed0 -size 236142 diff --git a/en/dishes/meat_dish/血浆鸭/血浆鸭(特辣).jpg b/en/dishes/meat_dish/血浆鸭/血浆鸭(特辣).jpg deleted file mode 100644 index 76642017..000000000 --- a/en/dishes/meat_dish/血浆鸭/血浆鸭(特辣).jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:78c19e37130ee424cdaf18cdc9284a6a5a1c7c3fdb122044c58b84eba4d052be -size 403802 diff --git a/en/dishes/meat_dish/血浆鸭/血浆鸭.md b/en/dishes/meat_dish/血浆鸭/血浆鸭.md deleted file mode 100644 index fabb4d45..000000000 --- a/en/dishes/meat_dish/血浆鸭/血浆鸭.md +++ /dev/null @@ -1,59 +0,0 @@ -# How to Make Blood Duck - -![Blood Duck (Extra Spicy)](./血浆鸭(微辣).jpg).jpg) - -![Blood Duck (Mildly Spicy)](./血浆鸭(特辣).jpg).jpg) - -Blood Duck is a famous traditional specialty from Wugang, Hunan. It is fragrant, crispy, and delicious. Thanks to the addition of vinegar-coagulated duck blood, not only are the duck bones tender and crisp, but the ginger and chili peppers also become sweet and mild rather than spicy. Beginners can typically complete this dish in about 2 hours. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Fresh young duck meat -- Fresh duck blood (collect the blood while slaughtering the duck by adding vinegar; stir clockwise with chopsticks to prevent coagulation) -- Ginger -- Garlic cloves -- Green onions (scallions) -- Chili peppers -- Alcohol (Baijiu, beer, or rice wine are all acceptable) -- Light soy sauce -- Cooking wine -- Salt -- Chicken bouillon powder - -## Measurements - -Per serving (recommended for 2-4 people): - -- Fresh young duck meat: 2000g -- Fresh duck blood: 250ml -- Ginger: 6 slices (add 1-3 more slices if you prefer stronger ginger flavor) -- Garlic cloves: 6 -- Green onions: 2 stalks, chopped and set aside -- Chili peppers: 1000g （choose green chilies, wire chilies, or beauty chilies based on preference; add 5-8 more bird's eye chilies or 朝天椒 if you like it spicier; chop and set aside） -- 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 - -## Instructions - -- Cut the fresh young duck meat into approx. 3cm cubes. Add cooking wine and ginger slices to remove the bloodwater. -- Heat a wok, add approx. 100ml of cooking oil, and bring to a high heat until the oil is hot. Add the marinated duck meat and stir-fry continuously. -- When the duck meat changes color completely (turns white to the naked eye), add the alcohol, then pour in 200ml of boiling water. The water should just cover the duck meat. Cover the wok and simmer on medium heat for 15 minutes. -- Once the water boils, uncover the wok, add the ginger and garlic, stir-fry briefly, cover again, and continue heating for 10 minutes. -- Uncover the wok, add the chili peppers, and stir-fry continuously until the peppers soften visibly. Add the fresh duck blood. At this stage, stir-fry constantly to ensure every piece of duck meat and every slice of chili is coated with the duck blood (this is the essence of Blood Duck). -- Stir-fry until the duck blood turns black visibly. Add salt, chicken bouillon powder, and green onions. (Those who enjoy Shan Hu Jiao You/Sichuan pepper oil can add 3-6 drops at this stage.) Stir-fry one or two more times. -- Remove from heat, plate, and serve. - -## Additional Notes - -- During cooking, monitor the water level and adjust the flame size to prevent the pot from drying out and sticking. -- When adding the fresh duck blood, stir-fry and stir continuously to prevent the blood from clumping and coagulating into large chunks. - -If you find any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/西红柿土豆炖牛肉/abaaba_1.png b/en/dishes/meat_dish/西红柿土豆炖牛肉/abaaba_1.png deleted file mode 100644 index d4f07b32..000000000 --- a/en/dishes/meat_dish/西红柿土豆炖牛肉/abaaba_1.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:df5bd3d5d2d5708c53ccb5d111b1647fbccc644859717e738ccbf2e188ae2ebe -size 678484 diff --git a/en/dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md b/en/dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md deleted file mode 100644 index 73e11867..000000000 --- a/en/dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md +++ /dev/null @@ -1,83 +0,0 @@ -# How to Make Braised Beef with Tomatoes and Potatoes - -![Result Image](./abaaba_1.png) - -The main feature of Braised Beef with Tomatoes and Potatoes (Brisket) is that it tastes great. Beef is a high-quality protein source, and using beef brisket makes it even more delicious. - -The difficulty level is practically non-existent; even a 90-year-old grandmother using a cane can make it. - -Estimated total preparation time: 1–1.5 hours. -Ratio of braising time to active prep time ≈ 3:1 - -Estimated cooking difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Beef -- Aromatics -- Green onion (scallion) -- Ginger -- Cooking wine -- Sichuan peppercorns -- Star anise -- Bay leaves -- White sugar or rock sugar -- Soy sauce (optional) -- Dark soy sauce -- Black pepper powder (or white pepper powder) -- Potatoes -- Tomatoes -- Onion - -## Measurements - -- Beef: 500–700g -- Aromatics - - 1 green onion, 4 slices of ginger, cooking wine - - 3g Sichuan peppercorns - - 1 (or half) star anise - - 2 bay leaves - - 15ml oil (reduce to 10ml if using beef brisket, according to preference) -- Seasonings - - White sugar or rock sugar - - Soy sauce (e.g., Qianhe Brewing Light Soy Sauce, additive-free), dark soy sauce - - Black pepper powder (white is also fine): 2g -- Potatoes: 2–3 pieces (adjust according to preference, as long as they fit in the pot) -- Tomatoes: 2–3 medium-sized ones, roughly the size of a fist -- Onion: 1, slightly larger than a fist - -## Instructions - -- Prep: - - Peel the potatoes and cut them into 5cm chunks; set aside. - - Score a cross on the tomatoes, blanch in boiling water, peel off the skin, remove the core, and cut into 3cm chunks; set aside. - - Chop 4g of green onion into fine pieces; break the rest into 5-8cm long segments. - - Soak the beef in cold water for half an hour to remove blood, or boil it in cold water until the surface turns white, then remove. Skim off the foam during the process. - - Dice the onion into 0.5-1cm pieces. - -- Preparation - - Maintain medium heat throughout. - - Submerge the beef in cold water, place it in a pressure cooker, add the green onion segments, ginger slices, and 20g of cooking wine. Once steam appears, pressure cook for 20 minutes. - - Remove the beef and cut it into 5cm chunks. Pick out the ginger slices and pour the broth into a large bowl for later use. - - Heat oil. When the oil reaches 40-50% heat, add Sichuan peppercorns, star anise, and bay leaves. Remove them once fragrant but before they burn. - - Add the beef, green onion, and ginger. Stir-fry until fragrant; the duration doesn't matter. If it looks like it might burn, ladle in 10ml of broth (apply this method as needed). - - After stir-frying until fragrant, add 15ml of light soy sauce, 15ml of cooking wine, white pepper, 5-10g of tomato paste or one can of tomatoes, and the diced onion. Stir-fry until the onion becomes translucent. - - (Optional) Add a pinch of salt to help the onion release moisture and prevent burning. Do not add too much; adjust seasoning later. - - Cook the tomatoes until they break down and become soft, then pour in the reserved broth. - -- Simmering - - Once it comes to a boil over medium heat, reduce to low heat for the remainder of the cooking process. - - 30-40 minutes before serving, add the potatoes and season to taste. - - Taste and add sugar and salt as needed until the flavor is right. - - Serve when the beef is tender enough to be pierced easily with chopsticks! - -## Additional Notes - -- Ensure the broth is warm when adding it during the simmering process. -- Do not cover the pot completely while simmering, or the potatoes will become mushy. -- Stir occasionally during simmering to prevent sticking to the bottom. -- Simmering in a clay pot yields better results. You can stir-fry in a wok and then transfer to the clay pot. If using a clay pot, avoid high heat before it comes to a boil to prevent cracking. -- Do not use too much soy sauce; the broth will become saltier as it reduces. It is fine if it tastes slightly bland when thin. You can add more soy sauce during simmering if needed. -- Avoid using chicken bouillon or MSG, as they will overpower the natural umami of the beef. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/西红柿牛腩/西红柿牛腩.md b/en/dishes/meat_dish/西红柿牛腩/西红柿牛腩.md deleted file mode 100644 index 655864bd..000000000 --- a/en/dishes/meat_dish/西红柿牛腩/西红柿牛腩.md +++ /dev/null @@ -1,41 +0,0 @@ -# Tomato Beef Brisket Recipe - -Tomato beef brisket features a rich, tangy, and sweet sauce, with tender and aromatic beef, making it a perfect match for rice. Beginners typically need 90 minutes to complete this dish. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -* Tomatoes -* Beef brisket -* Gas stove (for peeling tomatoes) -* Pressure cooker / Casserole / Regular aluminum pot (Iron wok) -* 2cm long scallion segments (2 pieces), ginger slices (2 pieces), chopped scallions (10g), minced ginger (10g) -* Light soy sauce, white pepper, sugar, cooking wine (Liaojiu/Huangjiu), 3 small star anise pods -* Beef brisket (choose cuts with a good balance of fat and lean meat for better texture) - -## Quantities per Serving - -- Tomatoes: 3-4 pieces (approx. 200g each) -- Beef brisket: 500g -- Cooking oil: 20-30ml - -## Instructions - -- Cut the beef brisket into strips or cubes (2cm x 2cm x 2cm). Place in a pot with cold water, bring to a boil, and cook for 2 minutes to remove impurities. Remove and rinse thoroughly. -- In a separate pot, bring 2L of water to a boil. Add the 2cm scallion segments, 2 ginger slices, star anise, and 5-10ml of cooking wine. Add the blanched beef, cover, and simmer (1 hour in a casserole, 45 minutes on the pressure cooking mode of a pressure cooker). The meat is done when a chopstick can easily pierce through it. -- Peel the tomatoes: Make a cross-shaped cut on the top of the tomato down to the waist. Insert a chopstick or fork into the stem end. Use low heat on the gas stove, rotating the tomato while roasting. Check frequently and remove once the skin starts to peel. Tear off the skin and cut into small pieces. The smaller, the better. - - Be careful of heat when peeling. Peeled tomatoes are very slippery; cut slowly for safety. -- Heat oil in a wok. When the oil reaches 70% heat, add the 10g of scallions and ginger. Add the tomatoes and stir-fry until they release their red color and become soft. Add the cooked beef brisket and its broth. The broth should just barely cover the meat. -- Season with salt, sugar, and light soy sauce according to taste. Cover and simmer. -- Once boiling, increase the heat and stir-fry for another 3-5 minutes. -- When the tomato sauce reaches a medium consistency, turn off the heat. Sprinkle with chopped scallions and serve. - -## Additional Notes - -- Pay attention to fire safety. Pay attention to fire safety. Pay attention to fire safety. -- When stewing meat in a casserole/aluminum pot, reduce to medium-low or low heat after boiling. For pressure cookers, see [Learning to Use a Pressure Cooker](./../../../tips/learn/高压力锅.md). -- The tomato peeling method described above is the fastest method I have personally practiced. -- Absolutely no tomato paste and minimal seasonings are used to preserve the original flavor of the ingredients. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md b/en/dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md deleted file mode 100644 index ed5c65cb..000000000 --- a/en/dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md +++ /dev/null @@ -1,48 +0,0 @@ -# Recipe for Oilseed Lettuce with Black Bean and Dace Fish - -![Oilseed Lettuce with Black Bean and Dace Fish](./豆豉鲮鱼油麦菜成品.jpg) - -Oilseed Lettuce with Black Bean and Dace Fish is a very common dish. It requires simple ingredients and is easy to prepare. The dace fish is salty and fragrant, making it an excellent accompaniment for rice. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Oilseed lettuce (Youtiao Cai) -- Ganzhu brand canned dace fish -- Garlic -- Light soy sauce -- White sugar -- Cooking oil - -## Measurements - -Per serving (approximately 2 servings): - -- Oilseed lettuce: 500g -- Canned dace fish: 1 can (approx. 250g) -- Garlic: 4 cloves -- Light soy sauce: 20g -- White sugar: 3g -- Cooking oil: 15ml - -## Instructions - -1. **Ingredient Preparation**: - - Wash the oilseed lettuce and cut it into segments. - - Open the can of dace fish, remove the main bones, cut the fish into small pieces, and set aside. - - Mince the garlic. - -2. **Stir-frying Process**: - - Heat the wok and add the cooking oil. Once the oil is hot, add the washed oilseed lettuce. Stir-fry until it wilts and releases water, then remove from the wok and set aside. Discard the liquid released during stir-frying. - - Reheat the wok, add the oil from the canned dace fish, and sauté the minced garlic until fragrant. - - Once the garlic is fragrant, add the black beans from the can, stir well, then add the chopped dace fish pieces and stir again. - - Once evenly mixed, add the oilseed lettuce back in. Season with light soy sauce and sugar. - - After seasoning, give it a simple stir and serve on a plate. - -## Additional Notes - -- **Precautions**: - 1. The canned dace fish is already seasoned, so adding light soy sauce provides sufficient flavor. No additional salt is needed. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜成品.jpg b/en/dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜成品.jpg deleted file mode 100644 index b3460067..000000000 --- a/en/dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3391847f2aa1b6ed390ab0ee53ca2f85ed6ef64cf46faaf2ba4f70c607fed910 -size 482681 diff --git a/en/dishes/meat_dish/豉汁排骨.md b/en/dishes/meat_dish/豉汁排骨.md deleted file mode 100644 index d10c703d..000000000 --- a/en/dishes/meat_dish/豉汁排骨.md +++ /dev/null @@ -1,58 +0,0 @@ -# How to Make Black Bean Sauce Pork Ribs - -Black Bean Sauce Pork Ribs are a classic steamed dim sum dish from Cantonese tea houses. They are rich in savory black bean aroma, tender and juicy, and perfect for pairing with rice! - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork spare ribs -- Yangjiang fermented black beans -- Minced garlic -- Minced ginger -- Light soy sauce -- Dark soy sauce -- Oyster sauce -- White granulated sugar -- Cornstarch -- Cooking oil -- Water -- Chopped green onions (optional) -- White sesame seeds (optional) - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–4 people. - -Per serving: - -- 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 -- White granulated sugar: 5 g -- Cornstarch: 8 g -- Cooking oil: 20 ml (use 10 ml if you do not plan to drizzle hot oil) -- Water: 30 ml - -## Instructions - -- Soak the pork ribs in cold water for 10 minutes to remove blood, change the water and repeat twice, then pat dry with paper towels. -- Soak the fermented black beans in water for 5 minutes. -- Mix all ingredients together (use 10 ml of cooking oil for marinating) and let it marinate for 8–30 minutes. -- Steam over boiling water for 18 minutes. -- Let it rest (simmer in the pot) for 2 minutes. -- Pour 10 ml of cooking oil into a pan and heat it to 180–200 °C. -- Evenly sprinkle chopped green onions and white sesame seeds over the ribs, then drizzle the hot oil over the toppings. - -## Additional Notes - -- Mincing the fermented black beans slightly after soaking will enhance the flavor. -- Adjust the steaming time based on the size of the ribs; they are done when a chopstick can easily pierce the cartilage area. -- Traditional Black Bean Sauce Pork Ribs do not include the topping or the hot oil drizzle. -- Leftover sauce can be used to mix with rice or noodles. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.jpeg b/en/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.jpeg deleted file mode 100644 index 20361028..000000000 --- a/en/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:bb6248f7dcb2afd7290353238076851894806ea374c710545d923b665b877777 -size 63117 diff --git a/en/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md b/en/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md deleted file mode 100644 index c8dc5498..000000000 --- a/en/dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md +++ /dev/null @@ -1,84 +0,0 @@ -# How to Make Steeled White Eel with Black Bean Sauce - -![Example of Steamed White Eel with Black Bean Sauce](./豉汁蒸白鱔.jpeg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- White Eel (White Anguilla) -- Black Beans -- Garlic -- Ginger -- Scallions (Green Onions) -- Light Soy Sauce -- Dark Soy Sauce -- Sugar -- Sesame Oil -- Cornstarch (Optional) -- Red Chili Pepper (Optional, for garnish) - -### Tools - -- Steamer or Electric Steamer -- Heat-Resistant Plate (Suitable for steaming) -- Knife and Cutting Board -- Small Bowl (For mixing the sauce) - -## Quantities - -Serves: 1 - -Per Serving: - -- White Eel: 250g (Approximately one small white eel, cleaned and cut into segments) -- Black Beans: 1 tablespoon -- Garlic: 2 cloves (minced) -- Ginger: 3 slices (julienned) -- Scallions: 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 -- Cornstarch: 1 teaspoon (optional, for marinating) -- Water: 1 tablespoon (for the sauce) -- Red Chili Pepper: 10g (julienned, for garnish) - -## Instructions - -1. **Inspect and Clean the White Eel**: - - Ask the fishmonger to clean the eel, remove the slime, and cut it into segments approximately 5 cm long when purchasing. - - Upon returning home, inspect the white eel, rinse it thoroughly to ensure no residual slime or impurities remain. - - Optional: Gently rub the eel segments with 3g of salt and 1 teaspoon of cornstarch, marinate for 5 minutes, then rinse clean to remove fishiness and enhance tenderness. - -2. **Prepare the Sauce**: - - In a small bowl, mix 1 tablespoon of black beans, minced garlic from 2 cloves, 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. Stir well to combine. - - If you prefer a richer black bean flavor, add an additional 0.5 tablespoon of black beans. - -3. **Arrange on Plate**: - - Lay the cut white eel segments flat on the heat-resistant plate, trying to avoid overlapping. - - Sprinkle the julienned ginger evenly over the eel. - - Pour the prepared black bean sauce evenly over the eel. - -4. **Steam**: - - Add water (500ml) to the steamer or electric steamer and bring it to a boil. - - Place the plate containing the white eel into the steamer and cover with the lid. - - Steam on medium-high heat for about 8-10 minutes (adjust time based on the size of the eel segments) until the eel is fully cooked but not overcooked (the meat turns white and no blood remains). - -5. **Garnish and Serve**: - - Remove from the steamer and garnish with julienned scallions and red chili peppers (optional). - - Drizzle with hot sesame oil to enhance the aroma. - - Serve hot, paired with white rice. - -## Additional Content - -- **Notes**: - - Ensure the white eel is fresh; choose live fish when purchasing for more tender and succulent meat. - - You can specify the length when the fishmonger cuts the segments (about 5 cm is ideal) to facilitate steaming and eating. - - Avoid steaming for too long to prevent the white eel meat from becoming tough. - -- **Variations**: - - Add chili peppers or XO sauce to enhance the spiciness and complexity of flavors. - - If you prefer a softer and more tender texture, add rice wine during the marinating process. - -If you encounter any issues or have suggestions for improvement while following the preparation steps in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.jpg b/en/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.jpg deleted file mode 100644 index eae6a093..000000000 --- a/en/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b8e19f3f206fd2f1f8d99b032d9cfd951171012ffb78a787f49d3c1b2443d06b -size 192203 diff --git a/en/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md b/en/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md deleted file mode 100644 index 15750c7f..000000000 --- a/en/dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md +++ /dev/null @@ -1,63 +0,0 @@ -# How to Make Guizhou Spicy Chicken - -![Guizhou Spicy Chicken](./贵州辣子鸡.jpg) - -Guizhou people's obsession with eating chicken - -* Holidays: Eat chicken -* Birthdays: Eat chicken -* When sick: Eat chicken -* When guests visit: Eat chicken -* Family reunions: Eat chicken -* Don't know what to eat? Eat chicken - -Guizhou Spicy Chicken features a variety of side dishes, offering a fragrant, spicy, and tender texture. - -Estimated cooking difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Free-range corn-fed chicken -- Potatoes -- Garlic -- Bay leaves -- Ginger -- Dark soy sauce -- Sichuan peppercorns or numbing peppers -- Chili paste (made from crushed chili peppers mixed from Huaxi Dangwu, Zunyi Bullet Head, Strip peppers, and Dafang wrinkled peppers) -- Doubanjiang (broad bean paste) -- Beer -- Garlic sprouts -- Fermented rice wine residue (Jiu Zao) -- Cooking oil - -## Measurements - -Per serving: - -- Chicken: 2 kg (approx. 4.4 lbs) for 3-4 people; increase proportionally for more servings -- Beer: Half a bottle -- Ginger: Two pieces, finger-sized -- Chili paste: 500g (approx. two fist-sized portions) -- Garlic sprouts: 3 stalks -- Bay leaves: 2 leaves -- Garlic: 2 cloves -- Potatoes: 2 -- Rapeseed oil: 1 kg (approx. 2.2 lbs); a large amount is needed for initial frying -- Dark soy sauce: 20 ml - -## Instructions - -- Add oil to the wok until it reaches half its height. First, fry the potato strips cut into long pieces until the surface turns golden, then remove and set aside. When the oil temperature rises to a point where it feels hot to the hand, add the cut chicken pieces to the wok along with sliced ginger and Sichuan peppercorns. -- Initially, the oil will be cloudy due to the moisture in the chicken. Continue frying until the oil becomes clear, indicating the chicken is fried. Remove and set aside. -- Remove about one-third of the oil from the wok, as it is no longer needed. -- Heat the remaining oil in the wok. Add the chili paste, Doubanjiang, and sliced ginger. Stir-fry until red oil emerges. Add the fried chicken pieces and stir-fry evenly to coat. -- Once the chicken pieces are evenly colored, add the dark soy sauce and pour in the beer. Ensure the beer covers the chicken completely. Add the bay leaves, cover the wok, and simmer for 10 minutes, stirring occasionally. -- Add the potato strips and whole garlic cloves (do not chop them). Simmer for another 20 minutes. -- Finally, add the fermented rice wine residue and stir-fry evenly. Add the chopped garlic sprouts, and the dish is ready to serve. - -## Additional Notes - -- During the cooking process, be sure to stir-fry frequently, as the chili paste can easily burn. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/辣椒炒肉.md b/en/dishes/meat_dish/辣椒炒肉.md deleted file mode 100644 index 32658537..000000000 --- a/en/dishes/meat_dish/辣椒炒肉.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Stir-fried Pork with Chili Peppers - -⚠️ Note: This dish requires some basic cooking skills; beginners are not recommended to try it. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Green chili peppers (for those who like spicy food, Hangjiao or Luosujiao are recommended; for those who do not like spicy food, pointed peppers or sweet peppers can be used) -* Lean pork -* Salt -* Light soy sauce -* Oyster sauce -* Garlic -* Ginger -* Soy sauce (optional) -* Fermented black beans (optional) - -## Calculations - -Before each preparation, determine how many servings you plan to make. One serving is sufficient for 1 person. - -Total Amounts: - -* Number of green chili peppers = Number of servings * 3. -* Amount of meat = Number of servings * 200g. -* Amount of salt = Number of servings * 3g. -* Light soy sauce = Number of servings * 3ml. -* Oyster sauce = Number of servings * 3ml. -* Garlic = Number of servings * 5g. -* Ginger = Number of servings * 5g. -* Soy sauce = Number of servings * 2ml. -* Fermented black beans = Number of servings * 3g. - -Use the above conditions to calculate the proportions of raw materials needed for your planned preparation. - -## Instructions - -* Wash the `green chili peppers`, remove the `stems` and `seeds`, and then cut them using the `rolling cut technique` for later use. -* `Smash the garlic` with the side of a knife, then slice it crosswise into `garlic cloves`. `Mince the ginger` into `ginger bits`. -* Cut the `lean pork` into `slices` （cut along the grain of the pork, meaning the knife moves horizontally relative to the meat fibers; the resulting slices will have a "川" character-like grain pattern）. -* Wash the sliced `pork`, place it in an empty bowl, add the calculated amounts of `light soy sauce`, `oyster sauce`, and `salt`, mix well, and marinate for 10 minutes. -* Heat the wok without adding oil. Add the `prepared green chili peppers` and stir-fry over high heat until they develop a blistered, tiger-skin-like appearance. Add 2g of `salt`, continue stir-frying for 1 minute, then remove and set aside. -* Without washing the wok, heat it over high fire. Add `oil` (amount: servings * 8ml). Wait for 30 seconds, then add the `garlic cloves` and `ginger bits`, stir-frying for 15 seconds. -* Add the marinated `pork` to the wok and stir-fry for 2 minutes. Then add the previously stir-fried `green chili peppers` and stir-fry for another 1 minute. -* Add `fermented black beans` according to personal taste preference. Finally, add `soy sauce` and continue stir-frying for 30 seconds. -* Remove from heat and plate the dish. - -## Additional Notes - -**Only green chili peppers or Luosujiao should be used; Luosujiao is the optimal choice. Do not use other varieties of chili peppers!** - -If you follow this guide's process and find any issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/酱排骨/1.jpeg b/en/dishes/meat_dish/酱排骨/1.jpeg deleted file mode 100644 index c4135ab7..000000000 --- a/en/dishes/meat_dish/酱排骨/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ed5945aab58373295bd593d2ccd20a3bd8f5a8b5dbdc36a8aa890e7955a8258b -size 155288 diff --git a/en/dishes/meat_dish/酱排骨/2.jpeg b/en/dishes/meat_dish/酱排骨/2.jpeg deleted file mode 100644 index 12c8dd26..000000000 --- a/en/dishes/meat_dish/酱排骨/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:6195531e46d5e6c76e6f601267c999bbe1b24354a46960f736b9d5f476546ebb -size 130831 diff --git a/en/dishes/meat_dish/酱排骨/酱排骨.md b/en/dishes/meat_dish/酱排骨/酱排骨.md deleted file mode 100644 index 821f50c7..000000000 --- a/en/dishes/meat_dish/酱排骨/酱排骨.md +++ /dev/null @@ -1,55 +0,0 @@ -# Braised Pork Ribs Recipe - -Braised pork ribs are characterized by their rich reddish-brown color, tender and melt-in-the-mouth texture, intense bone aroma, thick and flavorful sauce, and a savory taste with a hint of sweetness. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Pork ribs -* Five-spice powder -* Cooking wine -* Cooking oil -* White sugar -* Dark soy sauce -* Light soy sauce -* Oyster sauce -* Millet peppers -* Garlic -* Ginger - -## Quantities - -Per serving: - -* Pork ribs: 300 g -* Five-spice powder: 20 g -* Cooking wine: 10 ml -* Cooking oil: 30 ml -* White sugar: 15 g -* Dark soy sauce: 10 ml -* Light soy sauce: 10 ml -* Oyster sauce: 5 ml -* Millet peppers: 1 piece -* Garlic: 2 cloves -* Ginger: 2 slices - -## Instructions - -* Boil water in a pot. Add the pork ribs, ginger slices, and cooking wine. Once boiling, skim off the white foam with a spoon. Cook for 2-3 minutes, then remove and set aside. -* Rinse the pork ribs under cold water 2-3 times. -* Heat a clean pot over low heat and add the cooking oil. Add the white sugar and stir gently until the sugar syrup turns golden yellow. -* Add the pork ribs and stir-fry for 30 seconds. Then add the light soy sauce, oyster sauce, five-spice powder, garlic, and millet peppers. Stir-fry for another 30 seconds, then add enough water to submerge the ribs. -* Bring to a boil over high heat and cook for 30 minutes. Add the dark soy sauce for color, then simmer for another 10 minutes. -* Remove from heat and plate. - -![Example Finished Dish](./1.jpeg) -![Example Finished Dish](./2.jpeg) - -## Additional Tips - -* For enhanced flavor, consider adding doubanjiang (fermented broad bean paste) or ketchup. -* The high-heat boiling time can be adjusted according to personal preference. -* During the simmering process, you can add 2-3 eggs to make simple braised eggs. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/酱牛肉/酱牛肉.jpg b/en/dishes/meat_dish/酱牛肉/酱牛肉.jpg deleted file mode 100644 index eb09fe3f..000000000 --- a/en/dishes/meat_dish/酱牛肉/酱牛肉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:569dce1406a1f2d994e7d9aea4917bba4a2e988f75cde14c236f7d8ebfaa26e9 -size 138909 diff --git a/en/dishes/meat_dish/酱牛肉/酱牛肉.md b/en/dishes/meat_dish/酱牛肉/酱牛肉.md deleted file mode 100644 index a1c22acf..000000000 --- a/en/dishes/meat_dish/酱牛肉/酱牛肉.md +++ /dev/null @@ -1,65 +0,0 @@ -# Braised Beef Recipe - -![Braised Beef](./酱牛肉.jpg) - -Homemade braised beef is nutritious and flavorful, making it an excellent choice for both a main dish or a side. Beginners can typically complete this in about 10 hours. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Beef shank -- Bay leaves -- Ginger -- Green onions -- Dark soy sauce -- Cinnamon stick -- Rock sugar -- Sichuan peppercorns -- Cooking wine -- Light soy sauce -- Salt -- Star anise -- Soybean paste - -## Measurements - -Per batch: - -- Beef shank: 2000g -- Bay leaves: 1 leaf -- Ginger: 3 slices -- Green onions: half a stalk -- Dark soy sauce: 15ml -- Cinnamon stick: 1 piece -- Rock sugar: 7-8 pieces -- Sichuan peppercorns: 15 grains -- Cooking wine: 30ml -- Light soy sauce: 15ml -- Salt: 8g -- Star anise: 4 pods -- Soybean paste: 15ml - -## Instructions - -- Clean the beef shank thoroughly and soak it in cold water for 1 hour to remove blood. -- Pierce the surface of the beef shank with a toothpick or fork. Add cooking wine, Sichuan peppercorns, and ginger slices. Wrap the container tightly with plastic wrap and marinate for 4-6 hours. -- Cut the beef shank into chunks approximately 8cm in size, no larger than 10cm. -- Place the beef shank in a pot and add cold water until the meat is submerged. Bring to a boil and start timing. Skim off the foam. After 3 minutes, turn off the heat, remove the beef, and rinse it with warm water. -- Transfer the cleaned beef shank to a clay pot or stew pot. Add enough water to cover the meat. Bring to a boil over high heat, then add all other ingredients except salt. -- Once the water boils, reduce the heat to low and simmer for 90 minutes. Then add salt. -- After adding salt, continue simmering on low heat for another 90 minutes. (Note: Check the water level every 30 minutes to ensure it covers at least 80% of the meat.) -- After cooking for 180 minutes, remove the beef shank. Wrap it tightly in plastic wrap and refrigerate for several hours. -- Once chilled, slice the beef against the grain and serve. For the remaining beef shank, it is recommended to store it whole in the refrigerator rather than slicing it. - -## Additional Notes - -- During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again (check approximately every 30 minutes). -- Wrapping the beef tightly in plastic wrap and refrigerating it for several hours helps keep the sliced meat firm and intact. -- Piercing the surface of the beef with a toothpick or fork helps break down the fascia, allowing the flavors to penetrate better. - -### References - -- [Recipe from Xiachufang App](http://www.xiachufang.com/recipe/106670199/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/醉排骨/1.jpeg b/en/dishes/meat_dish/醉排骨/1.jpeg deleted file mode 100644 index 07a0d245..000000000 --- a/en/dishes/meat_dish/醉排骨/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:afe62da18a7c0600544b8f060dbe9b81afa15e879033f197b3203398124f037c -size 203763 diff --git a/en/dishes/meat_dish/醉排骨/醉排骨.md b/en/dishes/meat_dish/醉排骨/醉排骨.md deleted file mode 100644 index 8fccbd51..000000000 --- a/en/dishes/meat_dish/醉排骨/醉排骨.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Drunken Pork Ribs - -Drunken Pork Ribs is a characteristic traditional famous dish from Fuzhou City, Fujian Province. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Pork ribs -* White sugar -* Cooking oil -* Fish sauce -* Sesame seeds -* Ketchup -* Chinkiang vinegar -* Garlic -* Scallions -* Sweet potato starch -* Egg yolk - -## Quantities - -Per serving: - -* Pork ribs: 200 g -* White sugar: 10 g -* Cooking oil: 500 ml -* Fish sauce: 5 ml -* Sesame seeds: 5 g -* Ketchup: 5 g -* Chinkiang vinegar: 5 ml -* Garlic: 2 cloves -* Scallions: 1 stalk -* Sweet potato starch: 30 g -* Egg yolk: 1 - -## Instructions - -* Mix 5 g of sweet potato starch with water into the pork ribs, stir, rinse 2-3 times, then place in a large bowl for later use. -* Add fish sauce, sweet potato starch, and egg yolk to the pork ribs and mix thoroughly. -* Place the pork ribs into the pot one by one (do not pour the entire bowl in at once), ensuring that they do not stick together. -* After all ribs are in the pot, use a spoon to flip the meat pieces over every 30 seconds until the surface of the ribs turns golden brown. -* Remove the pork ribs. After one minute, put them back into the oil to continue frying until the surface of the meat pieces becomes slightly charred. Then remove and place in a large bowl for later use. -* Prepare a small bowl, add minced garlic, Chinkiang vinegar, white sugar, fish sauce, ketchup, chopped scallions, and sesame seeds. Mix well, then pour in 5 ml of hot oil. -* Pour the sauce over the pork ribs, mix thoroughly, and then serve on a plate. - -![Example of the finished dish](./1.jpeg) - -## Additional Information - -* Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian, and other regions. Its effect is similar to light soy sauce. -* Due to the pandemic, fish sauce was unavailable during this preparation, so dark soy sauce was used as a substitute. As a result, the pork ribs appear darker than usual; normally, they should be golden yellow. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.jpg b/en/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.jpg deleted file mode 100644 index 06116245..000000000 --- a/en/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ca72217c05b13cd4b2c59a57ca4bd4be9ae4d6e9538ed46ceba72f09b0e2d9e3 -size 851311 diff --git a/en/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md b/en/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md deleted file mode 100644 index 46e61479..000000000 --- a/en/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make Stir-Fried Pork with Green Peppers and Potatoes - -![Stir-Fried Pork with Green Peppers and Potatoes](https://user-images.githubusercontent.com/49046468/205808925-b0ab8f98-0325-4136-8094-3f2ae8c547d5.jpg) - -Stir-fried pork with green peppers and potatoes is a simple dish that combines meat and vegetables. Beginners can typically complete it in about 1 hour. It's incredibly appetizing~ - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Green peppers -- Potatoes -- Pork (pork belly) -- Scallions -- Ginger -- Garlic -- Salt -- Soy sauce -- Potato starch - -## Calculations - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people. - -Per serving: - -- 2 green peppers (approximately 200g total) -- 2 potatoes (approximately 300g total) -- 200g pork -- 1 scallion (approximately 10g) -- 1 piece of ginger (approximately 5g) -- 3 cloves of garlic (approximately 12g) -- 7g salt -- 6-10ml soy sauce -- 10-15ml cooking oil -- 5g potato starch -- 15g water - -## Instructions - -- Remove the stems from the green peppers and cut them into small pieces. Peel the potatoes and slice them into 2mm thin slices. Cut the pork into 4mm thin slices. Cut the scallions into 3mm small pieces both horizontally and vertically. Peel the ginger and garlic, crush them, and mince finely. Mix the potato starch with approximately 15g of water to create a slurry. -- Heat oil in a wok until it reaches 70% heat. Add the pork slices and stir-fry gently until the meat loses its red color. Add approximately 3ml of soy sauce and stir-fry to coat the meat evenly with color, then add approximately 2g of salt. -- Reduce the oil temperature to 50%. Add the scallions, ginger, and garlic, and stir-fry for 5 seconds. Then add the potato slices, increase the heat to 70%, and stir-fry evenly. Add approximately 5ml of soy sauce and 2g of salt. Stir-fry until the potatoes are cooked through and have a slightly browned surface. -- Increase the heat to 80% and add the green peppers. Stir-fry on high heat until "wok hei" (aroma) develops (indicated by white smoke rising). Stir-fry evenly for 1 minute to ensure even coloring. Finally, pour the potato starch slurry around the edges of the wok and reduce the heat to 40% to thicken the sauce. -- Once the dish reaches a *viscous consistency*, turn off the heat and serve. - -## Additional Notes - -If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/香干肉丝.md b/en/dishes/meat_dish/香干肉丝.md deleted file mode 100644 index 42168ec0..000000000 --- a/en/dishes/meat_dish/香干肉丝.md +++ /dev/null @@ -1,57 +0,0 @@ -# How to Make Shredded Pork with Smoked Tofu - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Pork tenderloin (you can buy pre-cut and pre-weighed shredded pork at the supermarket) -* Smoked tofu (Xianggan) -* Salt -* Light soy sauce -* Cornstarch -* Garlic -* Green bell pepper -* Chicken bouillon powder - -## Calculation - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person. - -Total quantities: - -* Smoked tofu = Number of servings * 75g -* Number of green bell peppers = Number of servings * 5 -* Amount of pork = Number of servings * 100g -* Amount of salt = Number of servings * 3g -* Light soy sauce = Number of servings * 5ml -* Cornstarch = Number of servings * 5g -* Garlic = Number of servings * 5g (approximately 3 cloves) -* Chicken bouillon powder = 2g - -Use the above conditions to calculate the proportions of raw materials needed for your plan. - -## Procedure - -### Preparation - -* Marinate the `shredded pork` (cut it yourself if you don't have it) by mixing it evenly with 3ml of light soy sauce and cornstarch. Set aside. -* Wash the `green bell pepper`, then cut it using the `rolling knife technique` and set aside. -* Slice the `garlic` horizontally, and shred the `smoked tofu`. -* Mix the `cornstarch` with 10ml of water and stir evenly. - -### Cooking - -* Heat 15ml of oil in a clean wok. Do not wait for the oil to get hot; pour in the shredded pork and gently stir-fry until separated. Once the pork is cooked, remove it immediately, leaving the oil in the wok. -* Add the garlic slices and shredded smoked tofu to the wok. Add 2ml of light soy sauce and stir-fry evenly. -* After 2-3 minutes, depending on the heat level, add the shredded green bell peppers and stir-fry. -* After 1 minute, add the cooked pork back in and mix. -* Pour in the cornstarch and water mixture to thicken the sauce. Add 3g of salt and 2g of chicken bouillon powder. Stir-fry for 2-3 minutes, then remove from heat. -* The dish is ready. - -Note: Different cookware or stoves may affect the stir-frying time. If you are unsure whether the ingredients are cooked, taste a small piece to check. - -## Additional Notes - -**For the peppers, choose green bell peppers; Screw peppers (Luo Si Jiao) are the best option. If you like spicy food, you can add finely chopped Millet peppers and add them together with the green bell peppers!** - -If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.jpg b/en/dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.jpg deleted file mode 100644 index 5163d539..000000000 --- a/en/dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:a122c3a49d2dc5dacce10711262a233180ac3a2ded76e2cee0860b23c0fd632d -size 643709 diff --git a/en/dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md b/en/dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md deleted file mode 100644 index bb3a55fc..000000000 --- a/en/dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md +++ /dev/null @@ -1,61 +0,0 @@ -# Stir-fried Pork with Celery and Smoked Tofu - -![Stir-fried Pork with Celery and Smoked Tofu](./香干芹菜炒肉.jpg) - -Stir-fried Pork with Celery and Smoked Tofu is a very simple home-style dish. It is said that eating more celery can help alleviate high blood pressure. When stir-fried with smoked tofu and pork, it becomes quite delicious. Beginners can complete this dish in about 30 minutes (including prep time). - -Estimated Cooking Difficulty: ★★★ - -## Ingredients and Tools - -- Smoked tofu (xianggan) -- Celery -- Pork -- Garlic -- Chili peppers: Green or red chilies work -- Sichuan peppercorns: Optional -- Salt -- Chicken bouillon powder: Optional -- Dark soy sauce -- Oyster sauce -- Cooking oil - -## Quantities - -Note: These quantities are for approximately 2 servings. - -Per serving: - -- Smoked tofu: 150g -- Celery: 4 stalks -- Pork: 200g -- Garlic: 2 cloves -- Chili peppers: 4 pieces -- Sichuan peppercorns: 6 grains (omit if you don't like them, or use Sichuan peppercorn water) -- Salt: 5g -- Chicken bouillon powder: 3g -- Dark soy sauce: 8ml -- Oyster sauce: 5ml -- Cooking oil: 10-15ml - -## Instructions - -- Remove the leaves from the celery, cut into segments, and slice into strips no longer than 4cm. Set aside. -- Slice the smoked tofu into strips about the width of your pinky finger. Set aside. -- Slice the garlic or mince it into garlic paste. Set aside. -- Slice the chili peppers into rings or diagonal strips. Set aside. -- Heat the wok and add 10-15ml of cooking oil. Wait 10 seconds for the oil temperature to rise. -- Add the Sichuan peppercorns and garlic to stir-fry until fragrant (if you eat ginger, you can add some ginger slices/shreds). -- Add the pork and stir-fry until the color changes. Add 8ml of dark soy sauce to color and stir-fry evenly (if you have doubanjiang, you can add 3ml and stir-fry together). -- Add the smoked tofu and stir-fry evenly (about 2 minutes). -- Add the chili peppers and stir-fry evenly (about 1-2 minutes). -- Add the celery and 5g of salt, and stir-fry for 1 minute. -- Add 3g of chicken bouillon powder and 5ml of oyster sauce, stir-fry evenly, and serve. - -## Additional Notes - -- If you cannot find celery or the celery is too thick, consider blanching it: put it in boiling water for 1 minute, then remove and rinse with cold water (to keep it crisp). -- If the smoked tofu you bought is hard or dense, you can blanch it after slicing. -- [Stir-fried Pork with Celery and Smoked Tofu Tutorial](https://www.xiachufang.com/recipe/105987156/) - -If you find any issues or have improvements for the process described in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/香煎五花肉/香煎五花肉.jpg b/en/dishes/meat_dish/香煎五花肉/香煎五花肉.jpg deleted file mode 100644 index e4cbab5b..000000000 --- a/en/dishes/meat_dish/香煎五花肉/香煎五花肉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:278471f5f14ade38b95de697f772b810d398c3badbb0c70303bb1248e0f9c564 -size 191816 diff --git a/en/dishes/meat_dish/香煎五花肉/香煎五花肉.md b/en/dishes/meat_dish/香煎五花肉/香煎五花肉.md deleted file mode 100644 index ab1ed667..000000000 --- a/en/dishes/meat_dish/香煎五花肉/香煎五花肉.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Pan-Fry Pork Belly - -![Pan-Fried Pork Belly](./香煎五花肉.jpg) - -Pan-fried pork belly is a simple and easy-to-prepare dish. The pork belly is rich and fatty without being greasy, while the lettuce leaves are crisp, fresh, and healthy. With a little bit of cooking experience, you can complete this dish in about half an hour. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm) -- Lettuce -- Soy sauce, salt, MSG, cooking wine, ginger, garlic, oil, doubanjiang (fermented broad bean paste) - -## Calculation - -Before each preparation, determine how many servings you plan to make. One serving is sufficient for one person. - -Per serving: - -- Pork belly strips (recommended dimensions: 20cm x 6cm x 5cm) -- One head of lettuce -- Cooking oil: 5ml - -## Instructions - -- Slice the pork belly strips along the long edge into pieces 1mm–1.5mm thick. Set aside. -- Place the sliced pork belly in a bowl. Add 8g soy sauce, 1g salt, 1g MSG, 10g cooking wine, two slices of ginger, and two smashed garlic cloves. Marinate for 10 minutes. -- Pull the lettuce leaves off by hand, wash them thoroughly, and set aside. -- Heat a pan and pour in 5ml of cooking oil. Once the oil begins to lightly smoke, add the pork belly. Pan-fry one side until golden brown and crispy, then flip and repeat on the other side. -- Remove the pork belly from the pan and plate it. -- Spread doubanjiang on the lettuce leaves, wrap the pork belly inside, and serve. - -## Additional Notes - -- Be careful of hot oil splatters while cooking. - -If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/香菇滑鸡/香菇滑鸡.jpg b/en/dishes/meat_dish/香菇滑鸡/香菇滑鸡.jpg deleted file mode 100644 index f9756cb6..000000000 --- a/en/dishes/meat_dish/香菇滑鸡/香菇滑鸡.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4aadf9ec374925ec34ecb5eb8d9504cd4158a4d2441a6aaffefa6069588f72bc -size 942353 diff --git a/en/dishes/meat_dish/香菇滑鸡/香菇滑鸡.md b/en/dishes/meat_dish/香菇滑鸡/香菇滑鸡.md deleted file mode 100644 index 22517286..000000000 --- a/en/dishes/meat_dish/香菇滑鸡/香菇滑鸡.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Braised Chicken with Shiitake Mushrooms - -![Braised Chicken with Shiitake Mushrooms](./香菇滑鸡.jpg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Large chicken legs -- Dried shiitake mushrooms -- Ginger -- Green onions -- Garlic - -## Measurements - -Per serving: - -- Large chicken legs: 2 -- Dried shiitake mushrooms: 5 pieces -- Ginger: 2 slices -- Green onions: 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 - -## Instructions - -- Soak the dried shiitake mushrooms in warm water until softened. -- Cut the ginger into small pieces, cut the green onions into sections, and halve the garlic cloves. -- Bone the chicken legs (you can leave the bones in, but it might slightly affect a programmer's efficiency while eating). Cut the chicken into small pieces. -- Cut the soaked shiitake mushrooms into quarters. Reserve the mushroom soaking water for later use. -- Blanch the chicken pieces in boiling water for 1 minute to remove blood foam and impurities. -- Add 15ml of cooking wine, 15ml of light soy sauce, 1.5g of salt, and 15ml of dark soy sauce to the chicken pieces. Mix well. -- Heat oil to 30% temperature (low heat). Add the chicken pieces and stir-fry until golden brown. Remove and set aside. -- Leave a little oil in the wok. Add green onions, ginger, and garlic, and stir-fry until fragrant. Add the shiitake mushrooms and stir-fry over high heat. -- After about 20 seconds, you will smell the aroma of the shiitake mushrooms. Add the fried chicken pieces, all of the reserved mushroom water (**this programmer considers this the soul of the dish**), 15ml of sugar, and 30ml of light soy sauce. -- Reduce heat to medium, leave the lid off, and simmer for 2 minutes to thicken the sauce. Drizzle with 5ml of sesame oil, sprinkle with chopped green onions, then turn off the heat and plate. - -## Additional Notes - -- Boneless chicken leg preparation is relatively complex. Here is my experience for reference: - - Place the chicken leg flat on the cutting board, with the **bone facing the programmer**. Make a deep cut from the top to the bottom, ensuring you touch the bone. - - Use your hands to pull the meat to the sides. - - Use the tip of the knife to separate the meat clinging to the bone. - - Flip the chicken leg. Insert the knife tip close to the bone and cut through the connection points between the bone and the meat. - - Use the knife tip to sever the final attachments. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/香辣鸡爪煲/result1.jpg b/en/dishes/meat_dish/香辣鸡爪煲/result1.jpg deleted file mode 100644 index 458ce3ea..000000000 --- a/en/dishes/meat_dish/香辣鸡爪煲/result1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d17f782e6b200db8a3097685223a72e768da3dade3c8f2342e9dd9a18594b289 -size 569564 diff --git a/en/dishes/meat_dish/香辣鸡爪煲/result2.jpg b/en/dishes/meat_dish/香辣鸡爪煲/result2.jpg deleted file mode 100644 index 58760282..000000000 --- a/en/dishes/meat_dish/香辣鸡爪煲/result2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:02ad71b6e40f05a703a7d2ebcd6189738246c742c440fb0d01f37e6741d406f0 -size 903208 diff --git a/en/dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md b/en/dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md deleted file mode 100644 index b39e38f6..000000000 --- a/en/dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Spicy Chicken Feet Pot - -![Spicy Chicken Feet Pot](./result1.jpg) - -The Spicy Chicken Feet Pot has a chewy, bouncy texture, with a rich and spicy flavor that leaves a lasting aftertaste. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Chicken feet -- Green onions -- Ginger -- Cooking wine -- Bay leaves -- Star anise -- Light soy sauce -- Dark soy sauce -- Garlic -- Millet peppers -- Chili powder (optional) -- Oyster sauce -- Five-spice powder -- Salt -- Chicken bouillon - -## Measurements - -- 500g chicken feet -- 3 bay leaves -- 3 star anise -- 6 millet peppers -- 10g minced ginger -- 10g minced garlic -- 2 green onions -- 3g oyster sauce - -## Instructions - -- Trim the nails off the chicken feet. If you bought only the foot pads, cut them in half. If using whole chicken feet, remove the bones. Rinse thoroughly with clean water. -- Place the chicken feet in a pot with cold water. Add ginger, green onions, and cooking wine to blanch. Once the water boils, skim off the foam. -- Add bay leaves, star anise, light soy sauce, and dark soy sauce. Cover and simmer on low heat for 30 minutes. - ![Simmering Chicken Feet](./result2.jpg) -- Remove the chicken feet and reserve one bowl of the chicken broth for later use. -- Heat oil in a wok over low heat. Stir-fry the minced ginger, minced garlic, and millet peppers until fragrant. Add chili powder if you prefer it spicier. Add light soy sauce, dark soy sauce, oyster sauce, five-spice powder, and salt. Stir-fry until a savory sauce aroma is released. -- Add the chicken feet, season with a little salt, and stir-fry for 1-2 minutes. Then pour in the reserved chicken broth, stirring continuously while cooking. -- Add chicken bouillon for extra freshness, sprinkle with chopped green onions, mix well, and serve. - -Note: If you wish to add side dishes, do so after frying the base ingredients but before adding the chicken feet. - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/鱼香肉丝.md b/en/dishes/meat_dish/鱼香肉丝.md deleted file mode 100644 index b197824b..000000000 --- a/en/dishes/meat_dish/鱼香肉丝.md +++ /dev/null @@ -1,67 +0,0 @@ -# How to Make Yuxiang Shredded Pork - -Estimated Cooking Difficulty: ★★★★ - -## Required Ingredients and Tools - -* Pork tenderloin 200g -* Carrot 100g -* Green bell pepper 100g -* Dried wood ear mushrooms 5g -* Light soy sauce 10ml -* Cooking wine 5ml -* Egg white 1 -* Cornstarch 10g -* Vinegar 15ml -* White sugar 10g -* Salt 5g -* Ginger 20g -* Scallions 20g -* Garlic 2 cloves -* Doubanjiang (broad bean paste) 15g - -## Notes - -Please note that this recipe yields enough for 1-2 servings. - -## Instructions - -### Prepare Marinade and Sauce - -* Prepare the `marinade`: Mix the following ingredients: - * Light soy sauce 5ml - * Cooking wine 5ml - * Cornstarch 5g - * Water 20ml - * Egg white 1 -* Prepare the `sauce`: Mix the following ingredients: - * Light soy sauce 5ml - * Vinegar 15ml - * White sugar 10g - * Salt 1g - * Cornstarch 5g - * Water 20ml - -### Prep the Ingredients - -* Marinate the pork tenderloin with the `marinade` for 15-30 minutes. Be sure to mix thoroughly. -* Soak the dried wood ear mushrooms for 4 hours, rinse clean, and cut into small pieces. -* Wash the green bell pepper, remove the stem, and slice into strips. -* Wash the carrot and slice into strips. [Blanch](../../tips/learn/learn-blanche.md) the carrot strips. -* Mince the ginger and garlic. -* Cut the scallions into 5mm segments. - -### Stir-fry the Ingredients - -* Heat the wok and add 15ml of oil. -* Add the marinated pork and stir-fry quickly until it turns white. Remove and set aside. -* Heat the wok again and add 5ml of oil. -* Add all the `scallions`, `ginger`, `garlic`, and `doubanjiang`. -* Add all the `carrots`, stir-fry for 20 seconds, then add the green bell pepper and wood ear mushrooms. Stir-fry for 2 minutes. -* Add the `stir-fried pork`. Stir-fry quickly to combine. Do not stir-fry for more than 20 seconds. -* Pour in the `sauce`. Stir-fry quickly to combine. Do not stir-fry for more than 15 seconds. -* Turn off the heat and plate the dish. - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/鱼香茄子/yxqz1.jpg b/en/dishes/meat_dish/鱼香茄子/yxqz1.jpg deleted file mode 100644 index d6faf86d..000000000 --- a/en/dishes/meat_dish/鱼香茄子/yxqz1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fe0a89d568510ab2740c7b48416610c05238c0f19c35e3ff30483e7751b124b3 -size 252183 diff --git a/en/dishes/meat_dish/鱼香茄子/yxqz2.jpg b/en/dishes/meat_dish/鱼香茄子/yxqz2.jpg deleted file mode 100644 index ffcc5567..000000000 --- a/en/dishes/meat_dish/鱼香茄子/yxqz2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9700691bd0ed3e3cf03cacbe5ae25ed0e0b163401b9261f0f3c78dd944aa901b -size 97239 diff --git a/en/dishes/meat_dish/鱼香茄子/yxqz3.jpg b/en/dishes/meat_dish/鱼香茄子/yxqz3.jpg deleted file mode 100644 index 782cdcb7..000000000 --- a/en/dishes/meat_dish/鱼香茄子/yxqz3.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d6d708414df8f6df582b03586796bac0fd1d601a760e5beee2dd8a6a44f2dfc5 -size 148496 diff --git a/en/dishes/meat_dish/鱼香茄子/yxqz4.jpg b/en/dishes/meat_dish/鱼香茄子/yxqz4.jpg deleted file mode 100644 index 1ff51c0f..000000000 --- a/en/dishes/meat_dish/鱼香茄子/yxqz4.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:eb5fc1b83e420b441206a7d9b3eb0869412c12d937fe95f6e9c22988ba01088e -size 119691 diff --git a/en/dishes/meat_dish/鱼香茄子/yxqz5.jpg b/en/dishes/meat_dish/鱼香茄子/yxqz5.jpg deleted file mode 100644 index afa48e16..000000000 --- a/en/dishes/meat_dish/鱼香茄子/yxqz5.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:eb29c75d0125c8f38c4a327b70f17c8434bd33be35ce5f1183fda2ec70617d65 -size 120291 diff --git a/en/dishes/meat_dish/鱼香茄子/yxqz6.jpg b/en/dishes/meat_dish/鱼香茄子/yxqz6.jpg deleted file mode 100644 index b7c3dc43..000000000 --- a/en/dishes/meat_dish/鱼香茄子/yxqz6.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:266dfcf79f86514ac97d7885a9504ea1839a07df478d2b49f102ce5f3c8a2d2f -size 168925 diff --git a/en/dishes/meat_dish/鱼香茄子/yxqz7.jpg b/en/dishes/meat_dish/鱼香茄子/yxqz7.jpg deleted file mode 100644 index c703b0a5..000000000 --- a/en/dishes/meat_dish/鱼香茄子/yxqz7.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:39032de47f0918e64e4334ede9c450d86aa7284a3b918d0d30bea5a17f2b69e9 -size 169683 diff --git a/en/dishes/meat_dish/鱼香茄子/鱼香茄子.md b/en/dishes/meat_dish/鱼香茄子/鱼香茄子.md deleted file mode 100644 index 8235dedc..000000000 --- a/en/dishes/meat_dish/鱼香茄子/鱼香茄子.md +++ /dev/null @@ -1,71 +0,0 @@ -# How to Make Yuxiang Eggplant - -![yuxiangqiezi](./yxqz1.jpg) - -This dish is incredibly appetizing—perfect for becoming a rice-consuming champion. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggplant -- Ground meat -- Salt -- Sugar -- MSG -- Light soy sauce -- Dark soy sauce -- Vinegar -- Starch water -- Doubanjiang (fermented broad bean paste) - -## Calculations - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person. - -- Eggplant: 2 pieces -- Ground meat: 20g -- Salt: 3-5g -- Sugar: 5-10g -- MSG: 5g -- Light soy sauce: 10ml -- Dark soy sauce: 5ml -- Vinegar: 10ml -- Starch water: 100ml -- Doubanjiang: 20-30g -- Scallions, ginger, garlic, and small red chili peppers (adjust to taste) - -## Instructions - -- Cut the eggplant into strips. - - ![bz1](./yxqz2.jpg) - -- Mince the meat, and finely chop the scallions, ginger, and garlic. Dice the small red chili peppers. - - ![bz2](./yxqz3.jpg) - -- Prepare the Yuxiang sauce: In a bowl, combine salt, MSG, sugar, light soy sauce, dark soy sauce, vinegar, and starch water. Mix well. - -- Pour 300ml of oil into a pot and heat over low heat (low heat is easier to control). When the oil reaches 70% heat (approximately 40 seconds on low heat, with slight smoke appearing), add the eggplant strips and fry for two minutes. Remove the eggplant when the edges turn slightly yellow. Save the excess oil for stir-frying other dishes later. - - ![bz4](./yxqz4.jpg) - -- Leave 15-30ml of oil in the pot, add the minced meat, and stir-fry until it turns white. Remove and set aside. - - ![bz5](./yxqz5.jpg) - -- Add 15-30ml of oil to the pot, then add the Doubanjiang, white parts of the scallions, ginger, and garlic. Stir-fry until fragrant, then add the cooked minced meat and toss to combine. - - ![bz6](./yxqz6.jpg) - -- Add 80-150ml of water (the water level should reach about 80% of the height of the eggplant). Pour in the eggplant and the prepared sauce. Stir-fry vigorously to allow the flavors to absorb and the sauce to thicken. Finally, add the scallions, toss to mix evenly, and serve. - - ![bz7](./yxqz7.jpg) - -## Additional Notes - -- You can peel the eggplant according to your preference, and you may add more ground meat if desired. -- Reference: [Detailed Steps for Yuxiang Eggplant](https://www.zhms.cn/recipe/kbbrl.html?source=2) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/麻婆豆腐/1.jpeg b/en/dishes/meat_dish/麻婆豆腐/1.jpeg deleted file mode 100644 index 83d76ff2..000000000 --- a/en/dishes/meat_dish/麻婆豆腐/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fea5a8356b2bd0309ba51d50369d06fb493675dc309d6d85aad2d0bc191b418e -size 177651 diff --git a/en/dishes/meat_dish/麻婆豆腐/麻婆豆腐.md b/en/dishes/meat_dish/麻婆豆腐/麻婆豆腐.md deleted file mode 100644 index a6e60bcf..000000000 --- a/en/dishes/meat_dish/麻婆豆腐/麻婆豆腐.md +++ /dev/null @@ -1,56 +0,0 @@ -# How to Make Mapo Tofu - -![Finished Dish](./1.jpeg) - -This dish is inspired by Mapo Tofu. It is rich in various essential trace elements for the human body, such as iron, calcium, phosphorus, and magnesium. Most importantly, it goes perfectly with rice! - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Silken tofu (Qingmei brand recommended) -- Fruit knife -- Salted duck eggs (Liufu Duck brand recommended; this is the soul of the dish) -- Pork belly (ground pork from the supermarket is also acceptable) -- Garlic -- Ginger -- Millet peppers (optional if you don't like spicy food) -- Spicy chili sauce (Guangle brand recommended) -- Sichuan peppercorns -- Salt -- Soy sauce (Wei Jixian soy sauce) - -## Ingredients List - -- 1 box of silken tofu -- 1 salted duck egg -- 20-30g of pork belly -- 2 cloves of garlic -- 2 slices of ginger -- 5 millet peppers -- 5g of garlic chili sauce -- 20 Sichuan peppercorns -- 3g of salt -- 10g of soy sauce - -## Instructions - -- Mince the garlic and ginger, and set aside. -- Slice the millet peppers into rings, and set aside. -- Mince the pork belly (skip this step if you bought ground pork). -- Add half of the salt and Wei Jixian soy sauce to the ground pork, mix well, and set aside. -- Cut the salted duck egg in half vertically with a kitchen knife (be careful). Remove the yolk (it is crucial to remove it to avoid a fishy taste). Crush the remaining egg white into approximately 2 mm x 2 mm pieces. It doesn't need to be too fine. Set aside. -- Open the tofu packaging. Use a fruit knife to cut the tofu in the box into pieces approximately 2.5 cm x 3 cm in size. Set aside. -- Heat a wok and add 10ml - 15ml of cooking oil. Wait for 10 seconds to let the oil temperature rise. -- Reduce heat to low. Add the garlic, ginger, pepper rings, Sichuan peppercorns, salted duck egg whites, and garlic chili sauce. Stir-fry for 20 seconds until fragrant. -- Increase heat to medium. Add the ground pork and stir-fry for about 1 minute until the meat changes color. -- Reduce heat to low. Add the tofu. Sprinkle the remaining salt and Wei Jixian soy sauce evenly over the tofu. -- Pour boiling water along the side of the wok (pouring directly on the tofu may cause it to break). The water should just cover the tofu. -- Increase heat to high. Once the water boils, immediately reduce to medium heat and simmer for about 10 minutes. -- When only 1/5 of the water remains and the tofu has absorbed the color, turn off the heat and serve. - -## Additional Notes - -- Pay close attention during the cooking process to prevent the food from burning. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/麻辣香锅.md b/en/dishes/meat_dish/麻辣香锅.md deleted file mode 100644 index 2e3f1fcf..000000000 --- a/en/dishes/meat_dish/麻辣香锅.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Mala Xiang Guo - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Green vegetables (bok choy, Indian lettuce, spinach) -- Boneless meat (pork, beef, chicken, fish balls, ham sausage) -- Dried tofu -- Beijing-style Spicy Instant Noodles -- Dried chili peppers - -## Quantities - -These amounts are approximately for 3 people. - -- Green vegetables: 455 grams total. You can distribute the ratio of bok choy, Indian lettuce, and spinach according to your preference. -- Boneless meat: 430 grams total. You can distribute the ratio of pork, beef, chicken, fish balls, and ham sausage according to your preference. -- Dried tofu: 152 grams -- Beijing-style Spicy Instant Noodles: 1 pack -- Dried chili peppers: 5 grams -- Mala Xiang Guo seasoning: 110 grams - -Among the above ingredients, the ratios of green vegetables, boneless meat, dried tofu, and Beijing-style Spicy Instant Noodles are recommended. If you have your own preferred ingredients, you can adjust the ratios according to your taste. - -## Instructions - -1. Boil a pot of water (the amount of water should be enough to submerge the ingredients in steps 2-4). -2. Add the green vegetables to the boiling water, blanch for 5 minutes, then remove and set aside. -3. Add the boneless meat to the boiling water, blanch for 4 minutes, then remove and set aside. -4. Add the Beijing-style Spicy Instant Noodles to the boiling water, cook for 2 minutes, then remove and set aside. -5. Discard the boiling water, wipe the pot dry, 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 chili peppers and stir-fry for 10 seconds. -8. Add the blanched green vegetables, reduce the heat to medium, and stir-fry for 3 minutes. -9. Add the blanched boneless meat and stir-fry for 3 minutes. -10. Add the cooked Beijing-style Spicy Instant Noodles and toss with chopsticks for 1 minute. -11. Turn off the heat and serve. - -## Additional Notes - -Explanation of heat levels: - -- High heat is typically around 240 degrees Celsius. For example, with an induction cooktop, the input power is approximately 2 kilowatts. -- Medium heat is typically around 120 degrees Celsius. For example, with an induction cooktop, the input power is approximately 1.4 kilowatts. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/黄油鸡.md b/en/dishes/meat_dish/黄油鸡.md deleted file mode 100644 index 3c8a42d6..000000000 --- a/en/dishes/meat_dish/黄油鸡.md +++ /dev/null @@ -1,115 +0,0 @@ -# Butter Chicken Recipe - -> Butter Chicken / Murgh Makhani(मुर्ग़ मखनी)— Indian Butter Chicken Curry - -Butter Chicken is one of India's most famous dishes and the most popular item on menus at Indian restaurants worldwide. It is said to have been invented at the Moti Mahal restaurant in Delhi in the 1950s. Marinated chicken is grilled at high temperatures and then simmered in a rich sauce made of tomatoes, butter, cream, and spices. The finished dish is orange-red in color with a rich, smooth, and velvety texture. Total time: approximately 45 minutes (chicken requires 1 hour of marinating time beforehand). - -Estimated Cooking Difficulty: ★★★★ - -## Essential 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; vibrant color, mild heat) -- Garam Masala -- Coriander powder -- Cumin powder -- Cardamom powder -- Kasuri Methi (dried fenugreek leaves)— Optional but highly recommended -- Sugar -- Salt -- Cooking oil -- Wok or large skillet -- Blender/Food processor - -## Calculations - -Before each preparation, determine how many servings you plan to make. One serving is sufficient for 3-4 people. - -Per Serving: - -**Marinated Chicken Section:** - -- Chicken thighs 500g (boneless, cut into large chunks) -- Yogurt 80ml -- Ginger 10g, grated -- Garlic 4 cloves (approx. 12g), minced -- Red chili powder 5g -- Turmeric powder 3g -- Salt 3g -- Lemon juice 15ml -- Cooking oil 15ml - -**Sauce Section:** - -- Tomatoes 5 (approx. 500g), chopped -- Onion 1 (approx. 100g), chopped -- Cashews 30g -- Ginger 10g -- Garlic 4 cloves -- Butter 50g -- Heavy cream 100ml -- Red chili powder 5g (Kashmiri red chili powder is best) -- Coriander powder 5g -- Cumin powder 3g -- Garam Masala 3g -- Cardamom powder 2g -- Kasuri Methi 3g (crushed by hand) -- Sugar 10g -- Salt 5g -- Water 100ml - -## Instructions - -### Marinating the Chicken (1 hour in advance) - -- In a large bowl, mix yogurt, grated ginger, minced garlic, red chili powder, turmeric powder, salt, and lemon juice. -- Add the chicken chunks and coat them thoroughly with the marinade. -- Cover with plastic wrap and refrigerate for **at least 1 hour**. - -### Grilling the Chicken - -- Pour 15ml of cooking oil into a pan and heat over high heat. -- Add the marinated chicken pieces to the pan (do not pour in the marinade). -- Pan-fry over high heat until *golden brown on both sides* (about 3 minutes per side); the chicken does not need to be fully cooked. -- Remove and set aside. - -### Making the Sauce Base - -- Add tomato chunks, onion chunks, cashews, ginger, garlic, and 100ml of water to the pan. -- Bring to a boil over high heat, then reduce to medium heat and **simmer for 15 minutes** until *all ingredients are completely soft*. -- Let cool slightly, then blend in a blender until *smooth and creamy*. -- Strain through a sieve to remove solids, resulting in a smooth sauce; set aside. - -### Simmering - -- Melt 50g of butter in a pan over medium heat. -- Pour in the strained tomato sauce. -- Add 5g of red chili powder, 5g of coriander powder, 3g of cumin powder, and 5g of salt. -- Stir-fry for **3-5 minutes** until *the sauce darkens and oil separates*. -- Add the roasted chicken pieces and toss to coat evenly. -- Add 10g of sugar (to balance the acidity of the tomatoes) and stir. -- Pour in 100ml of heavy cream and mix well. -- Simmer over low heat for **10-12 minutes** until the chicken is fully cooked and has absorbed the sauce. -- Add 3g of garam masala and 2g of cardamom powder. -- Sprinkle in 3g of dried fenugreek leaves (crushed by hand). -- Mix well and turn off the heat. -- Plate the dish; optionally drizzle with a little extra heavy cream for garnish. - -## Additional Notes - -- Dried fenugreek leaves (Kasuri Methi) are key to the unique flavor of this dish, imparting a distinctive herbal aroma. They can be purchased at Indian grocery stores or online platforms. -- Using Kashmiri red chili powder yields a brighter red color with less heat. If unavailable, use half the amount of regular red chili powder and add 3g of red bell pepper powder. -- Cashews help thicken and smooth the sauce. If you have a nut allergy, substitute with an equal amount of heavy cream. -- This dish is typically served with Indian naan bread or Basmati rice. -- Butter Chicken is considered one of India's greatest contributions to global cuisine and appears on the menu of almost every Indian restaurant worldwide. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/黄焖鸡.md b/en/dishes/meat_dish/黄焖鸡.md deleted file mode 100644 index cd4c22da..000000000 --- a/en/dishes/meat_dish/黄焖鸡.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Braised Chicken with Mushrooms - -Braised Chicken with Mushrooms is a delicious dish that pairs perfectly with rice. The ingredients are simple and the cooking process is easy to master. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Chicken legs -- Shiitake mushrooms (dried shiitake mushrooms are best) -- Green bell peppers -- Ginger slices -- Dried chili peppers -- Salt -- Cooking wine -- White pepper powder -- White sugar -- Soy sauce -- MSG -- Potatoes (optional) - -## Measurements - -- Chicken legs = 2 pieces -- Shiitake mushrooms (dried shiitake mushrooms are best) = 5 pieces -- Green bell peppers = 2 pieces -- Ginger slices = 2 slices -- Dried chili peppers = 5 to 6 pieces -- Salt = 10g -- Cooking wine = 10ml -- White pepper powder = 5g -- White sugar = 5g -- Soy sauce = 5ml -- Potatoes = 1 piece (optional, helps thicken the sauce) - -## Instructions - -### Preparation Phase - -- Wash the chicken legs and cut them into chunks approximately **4cm** in size. -- Slice the ginger and cut the dried chili peppers into **small rings**. -- Slice the shiitake mushrooms and cut the green bell peppers into thin, **horseshoe-shaped** strips. If using dried shiitake mushrooms, wash off the dust, soak them overnight, and reserve the soaking water. -- If using potatoes, cut them into **irregular chunks** similar in size to the chicken pieces. - -### Stir-frying Phase - -- Make caramelized sugar: Pour a base layer of oil into the wok. Add the white sugar while the oil is still cold. (**This step has a certain level of difficulty; beginners can skip this and proceed to stir-frying the chicken, using dark soy sauce as a substitute for color.**) -- Heat over low heat. As the oil temperature rises, the white sugar will melt and turn a darker brown. Stir continuously during this process to prevent burning. -- Quickly add the chicken chunks, increase the heat to high, and stir-fry rapidly! Add the cooking wine and continue stir-frying for a moment. -- Add the ginger slices and dried chili peppers. -- Add the soy sauce and stir-fry until evenly mixed. -- Pour in the shiitake mushroom soaking water or clear water, ensuring the liquid is sufficient to cover the chicken. -- Add the sliced shiitake mushrooms, white pepper powder, salt, and potatoes. -- Stir-fry evenly, cover the pot, and simmer over medium-low heat for **15–20 minutes**. If available, transfer to a clay pot for better results. -- Once the chicken is tender and the sauce has thickened (do not reduce the sauce until it is completely dry), add the green bell peppers. -- Add the MSG, stir-fry briefly to mix, and turn off the heat. The green bell peppers should be just cooked through; do not overcook them. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/黄瓜炒肉.md b/en/dishes/meat_dish/黄瓜炒肉.md deleted file mode 100644 index b823ba30..000000000 --- a/en/dishes/meat_dish/黄瓜炒肉.md +++ /dev/null @@ -1,43 +0,0 @@ -# How to Make Stir-Fried Cucumber with Pork - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Cucumber -* Lean Pork -* Cooking Oil -* Light Soy Sauce -* Salt -* Garlic -* Thai Bird's Eye Chili - -## Calculation - -Determine how many servings you plan to make before each preparation. One serving is exactly enough for 1 person. - -Total Amounts: - -* Cucumber = 100 g * Number of servings -* Pork = 50 g * Number of servings -* Oil = 50 g * Number of servings -* Salt = 10 g * Number of servings -* Soy Sauce = 5 g * Number of servings -* Garlic Cloves = 2 cloves * Number of servings -* Thai Bird's Eye Chili = 1 piece * Number of servings - -## Instructions - -* Slice the lean pork, place it in a bowl, pour in 10 g of cooking oil and light soy sauce, mix well, and marinate for 10 minutes. -* Trim 5 cm from both ends of the cucumber, then slice the remaining part diagonally into 0.5 cm thin slices. -* Place the cucumber in a bowl, sprinkle with 8 g of salt, mix well, and marinate for 5 minutes. -* Peel the garlic cloves, crush them, mince them, and set aside. -* Remove the stems from the Thai Bird's Eye Chili and cut into uniform 0.5 cm pieces. -* Heat the wok, pour in 40 g of oil, wait until the oil starts smoking, then add the minced garlic and chili, stir-frying 5 times. -* Add the marinated pork, stir-fry until the meat is cooked and changes color. -* Add the cucumber, add 2 g of salt, stir-fry on high heat for about half a minute, then remove from heat. - * If you cannot maintain high heat, it might be undercooked. Consider increasing the time to 50 seconds. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/黑椒牛柳/黑椒牛柳.jpg b/en/dishes/meat_dish/黑椒牛柳/黑椒牛柳.jpg deleted file mode 100644 index 42fb7695..000000000 --- a/en/dishes/meat_dish/黑椒牛柳/黑椒牛柳.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:74ca83027454c83aa390d13401ff4c366b551bb063a84cc1104570c1a32f8fce -size 89269 diff --git a/en/dishes/meat_dish/黑椒牛柳/黑椒牛柳.md b/en/dishes/meat_dish/黑椒牛柳/黑椒牛柳.md deleted file mode 100644 index 34681053..000000000 --- a/en/dishes/meat_dish/黑椒牛柳/黑椒牛柳.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Black Pepper Beef - -![Finished Black Pepper Beef](./黑椒牛柳.jpg) - -Black Pepper Beef is a simple and easy-to-make dish. It offers a balanced mix of vegetables and meat, is rich in protein, and has a flavor profile suitable for most people. Beginners can typically complete it in under 1 hour. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Beef (beef tenderloin or steak meat can be used) -- Onion -- Bell peppers (red/yellow) -- Cornstarch -- Black pepper (powder) -- Black pepper marinade -- Salt -- Peanut oil - -Note: The powder and marinade can be used interchangeably. Please refer to the instructions on the food packaging for specific quantities. - -It is recommended to use a non-stick pan. - -## Calculations - -Determine how many servings you plan to make before each preparation. One serving is sufficient for 2-3 people. - -Total Amounts: - -- Beef amount = Servings * 100 grams (adjust according to the diners' appetite and pan capacity) -- Onion amount = Servings * 1/12 of an onion (i.e., approximately 1/4 for 3 people) -- Bell pepper amount = Servings * 1/12 of a pepper (i.e., approximately 1/4 for 3 people) -- Salt amount = Servings * 1 gram -- Cornstarch = Servings * 3 grams -- Black pepper marinade = Marinate according to the ratio specified on the purchased product's instructions -- Black pepper powder = Servings * 1 gram (in practice, sprinkle as desired) -- Peanut oil = Servings * 10 ml (in practice, the amount of oil varies based on the quantity of food; adjust proportionally if you change the amount of beef) - -Use the above conditions to calculate the ratio of raw materials to be used. - -## Instructions - -- Cut the beef into strips. The length should ideally be controlled to under 8 cm, with a thickness of about 5-10 mm and a width of about 1 cm (strict requirements are not necessary). -- Marinate the beef using the marinade. Mix well and let it sit. Refer to the product instructions for the amount and time; you may extend the time but not shorten it. -- If using a liquid marinade, sprinkle a layer of black pepper powder three minutes before the marinating ends, then add the cornstarch. Mix well again and let it sit for 20 minutes. -- Turn on the heat, heat the pan, and add the peanut oil. -- When you see a wisp of smoke coming from the oil in the pan, add the beef and stir-fry. -- Use medium-high heat and stir-fry for 2 minutes until the outside of the beef changes color (i.e., no obvious red blood remains; if red blood is visible, it indicates insufficient stir-frying) (be careful of oil splatters here). -- Add the onion and bell peppers, and stir-fry for 2 minutes. -- Add salt, sprinkle another portion of black pepper powder, stir-fry for 30 seconds, and mix well. -- Turn off the heat once the onion has softened, remove from the pan, and plate. - -## Additional Content - -If you follow this guide's process and find issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.jpg b/en/dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.jpg deleted file mode 100644 index e26237dc..000000000 --- a/en/dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d6cd2bc0e00cbce19a31c978a32c2e8326a23f47837fc4f10a370ea49e5b3ba0 -size 327261 diff --git a/en/dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md b/en/dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md deleted file mode 100644 index 2a4121f5..000000000 --- a/en/dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md +++ /dev/null @@ -1,35 +0,0 @@ -# Recipe for Qian-style Sausage with Baby Cabbage - -![Qian-style Sausage with Baby Cabbage](./黔式腊肠娃娃菜.jpg) - -This Qian-style Sausage with Baby Cabbage recipe requires no skill in controlling heat and no additional seasonings, making it perfect for those who prefer easy cooking. Preparation time: 15 minutes. The flavor profile is reminiscent of Sichuan and Hunan cuisines, yet it is a rare non-spicy dish within the Southwest Chinese culinary tradition. It is savory, fresh, and suitable for all tastes. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Qian-style Sausage -- Baby Cabbage - -## Measurements - -For 1 serving: - -- Qian-style Sausage: 200g -- Baby Cabbage: 300g -- Water: 750ml - -## Instructions - -- Add 750ml of water to the pot and bring to a boil over heat. -- Add the sausage and cook for 13 minutes. -- Add the baby cabbage and cook for 2 minutes. -- Turn off the heat and remove the sausage and baby cabbage. -- Cut the baby cabbage into segments and slice the sausage. Plate and serve. - -## Additional Notes - -- Depending on the size of your pot, ensure there is enough water to fully submerge the ingredients. It is better to have excess water than too little. -- If you do not have a knife, you can serve the baby cabbage and sausage without cutting them. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/semi-finished/凉皮.md b/en/dishes/semi-finished/凉皮.md deleted file mode 100644 index f259a616..000000000 --- a/en/dishes/semi-finished/凉皮.md +++ /dev/null @@ -1,57 +0,0 @@ -# How to Make Liangpi - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Liangpi (cold skin noodles), gluten -* Salt, chicken bouillon, oyster sauce, light soy sauce, dark soy sauce, sesame oil, black vinegar, sesame paste (original flavor is best) -* Cucumber, garlic, mung bean sprouts -* Bowl, plate, garlic mortar - -## Quantities - -* Liangpi: 300 g per person (rounded down). -* Sesame paste: 30 g per person (rounded down). -* Cucumber: 100 g per person, Mung bean sprouts: 50 g per person. - -## Instructions - -### Preparation - -* Add 500 ml of water to a pot. Bring to a boil. -* Add the mung bean sprouts to the pot and boil on high heat for 60 seconds. Remove the sprouts, rinse with cold water, and set aside on a plate. -* Julienne the cucumber and set aside on a plate. -* Peel 10 g of garlic cloves, place them in a garlic mortar with 1 g of salt. Mash into a paste, then add 10 g of tap water. Set aside. -* Note: Store-bought liangpi usually has a layer of cooking oil on the surface; it can be washed off with tap water. The same applies to the gluten. -* Note: After washing the gluten, squeeze out the excess water by hand (do not press too hard). - -### Saline Solution Preparation - -* Prepare a small bowl and add 3 g of salt, 2 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, 1 g of sesame oil, 2 g of oyster sauce, and 5 g of black vinegar. (Salt and vinegar amounts can be adjusted to taste; the quantities above reflect a standard preference). -* Add 25-35 g of warm water to the seasonings (adjust based on desired saltiness). Stir with chopsticks until well mixed and dissolved. Set aside to cool. - -### Sesame Paste Preparation - -* Note: The following measurements are for one serving. For n people, multiply the quantities by n. -* Take a small bowl and add the prepared sesame paste. -* Add 4 g of salt, 3 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, and 3 g of oyster sauce. -* Stir the seasonings into the sesame paste with chopsticks. -* Add 10 g of water and mix well. -* Repeat the previous step 2-3 times (depending on your preferred thickness of the paste). - -### Final Steps - -* Take the previously prepared small bowl and add the prepared liangpi. -* Pour in the saline solution and mix well with chopsticks. Transfer to a serving bowl (pouring in the saline solution as well). -* Place the mung bean sprouts on top of the liangpi, followed by the gluten. -* Pour the prepared sesame paste over the gluten. -* Sprinkle with julienned cucumber. -* Add chili oil if desired. -* Your homemade liangpi, complete with color, aroma, and taste, is ready to serve! - -## Additional Notes - -Personal taste varies by region, weather, and time. Please adjust the specific amounts of seasonings according to your preferences. - -If you follow this guide and find any issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/semi-finished/半成品意面.md b/en/dishes/semi-finished/半成品意面.md deleted file mode 100644 index 24a19902..000000000 --- a/en/dishes/semi-finished/半成品意面.md +++ /dev/null @@ -1,44 +0,0 @@ -# How to Prepare Half-Cooked Pasta - -The main difference in texture between pasta 🍝 and Chinese noodles is that pasta is made from flour milled from the hardest variety of wheat, durum. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -* 1 package of half-cooked pasta (Purimdoh brand recommended) -* 50 ml of water -* Frying pan or microwave - -> Cooking times vary by pasta type; the instructions below are standard for spaghetti. - -## Calculations - -- 520g per person per meal (based on half-cooked pasta) - -> Adjust the ingredient quantities according to your needs (including but not limited to daily appetite, mood, and pre-meal exercise). - -## Instructions - -### Method 1 - Frying Pan - -- Heat the pan -- Pour 50 ml of water into the frying pan -- Add the pasta and stir-fry for 1 minute -- Add the sauce and stir-fry for another 1 minute -- Plate and serve - -### Method 2 - Microwave - -- Place the pasta in a microwave-safe dish -- Pour the included sauce over the pasta -- Add 50 ml of water -- Microwave at 700W for 2 minutes -- Remove and mix well - -## Additional Information - -- Traditional pasta is very long. Short pasta became popular in the second half of the 20th century, with a typical length of 25–30 cm. -- “Spaghettoni” refers to thicker pasta. “Spaghettini” refers to thinner pasta. “Capellini” is an even thinner version. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/semi-finished/懒人蛋挞/懒人蛋挞.md b/en/dishes/semi-finished/懒人蛋挞/懒人蛋挞.md deleted file mode 100644 index fae2545e..000000000 --- a/en/dishes/semi-finished/懒人蛋挞/懒人蛋挞.md +++ /dev/null @@ -1,34 +0,0 @@ -# Lazy Egg Tart Recipe - -![Egg Tart Finished Product](./懒人蛋挞.png) - -Egg tarts are a common and delicious dessert. Typically, making egg tarts involves mixing the egg tart filling and preparing the tart crust, a process that can be complex and time-consuming. However, buying semi-finished products online solves these problems. Beginners can complete the preparation in about 40 minutes. From now on, as long as you have an oven at home, you can become a baking expert and bake egg tarts for your family! - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- 1 Oven (preferably one with separate top and bottom heat controls, but not strictly necessary) -- 1 Pair of Heat-Resistant Gloves -- 1 Box of Egg Tart Liquid, 1 Box of Egg Tart Crusts (available at nearby supermarkets such as Carrefour, Walmart, etc.) - -## Measurements - -Per serving: - -- 1 Egg Tart Crust -- Approximately 10ml of Egg Tart Liquid, filling the crust to about 4/5 full is ideal - -## Instructions - -- Preheat the oven to 200°C for 10 minutes. -- Place the egg tart crusts on a baking tray. Pour approximately 10ml of egg tart liquid into each crust. The exact amount depends on the size of the crust; usually, filling it to 4/5 full is sufficient. -- Place the baking tray in the oven. Bake at 190°C with both top and bottom heat for 10-20 minutes. If you want to quickly create caramelized spots on the surface of the egg tart liquid, increase the top heat to around 200-210°C. -- The egg tarts are done when the liquid develops caramelized spots and the crust becomes fully puffed and slightly oily. - -## Additional Tips - -- Adjust the baking time as needed based on the size of the caramelized spots. -- You can add 10g of shredded cheese to the egg tarts to make cheese egg tarts! - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/semi-finished/懒人蛋挞/懒人蛋挞.png b/en/dishes/semi-finished/懒人蛋挞/懒人蛋挞.png deleted file mode 100644 index 81a0655f..000000000 --- a/en/dishes/semi-finished/懒人蛋挞/懒人蛋挞.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:89544396fa70bcd76d6489c9d343e59d31ec0ec3405e840e23b14f774344f1a8 -size 659940 diff --git a/en/dishes/semi-finished/炸薯条/炸薯条.jpg b/en/dishes/semi-finished/炸薯条/炸薯条.jpg deleted file mode 100644 index 0b46a152..000000000 --- a/en/dishes/semi-finished/炸薯条/炸薯条.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1f307f51d716674a1f22027277f8f66282233a431af3456582e9fcc978ee6f9b -size 391271 diff --git a/en/dishes/semi-finished/炸薯条/炸薯条.md b/en/dishes/semi-finished/炸薯条/炸薯条.md deleted file mode 100644 index be18b7d6..000000000 --- a/en/dishes/semi-finished/炸薯条/炸薯条.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make French Fries - -![French Fries](./炸薯条.jpg) - -French fries 🍟 are a fast food (which may not be considered fast food in some countries) made by cutting potatoes 🥔 into strips and deep-frying them. They are very suitable for... Compared to deep-frying, using an air fryer may be more conducive to avoiding breakdowns and achieving asynchronous non-blocking operations. Compared to cutting potatoes yourself, washing off the starch, and spraying oil, using semi-finished french fries may significantly reduce the calorie expenditure before calorie intake; roughly speaking, it means significantly reducing calorie intake ~~before calorie expenditure~~. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- 1 bag of semi-finished french fries (McKen brand recommended) -- 1 air fryer (avoid small brands if you prefer crispy fries) - -> Note: The method for making french fries may vary depending on the cooking tool used. This guide only introduces the method using an "air fryer." - -## Calculation - -- As a main dish: 400g per person per meal (based on semi-finished weight) -- As a snack: 1/4 of the main dish weight per person per meal, +/- 50g - -> Use the above conditions to calculate the amount of ingredients needed based on demand (including but not limited to daily appetite, mood, and pre-meal exercise). - -## Instructions - -### Opening the Fries - -- When opening a large bag of semi-finished fries, ensure the opening is small to effectively reduce frosting on the surface of the fries during long-term storage. - -### Preheating the Air Fryer - -- Plug in the air fryer and preheat to 200°C for 5 minutes. -- The purpose of preheating is to ensure that the temperature inside the pot is already at the required cooking temperature when the ingredients are added. -- Note: Take out the fries after preheating; do not wait for the fries to soften before frying. - -### Frying the Fries - -- Place the fries into the air fryer and cook at 200°C for 20 minutes. -- When removing the fries, note that semi-finished fries already contain oil. Therefore, if you need to perform client-side operations asynchronously, use tongs. -- At 5–10 minutes, shake the pot to ensure even heating and prevent sticking. - -### Crisping (Optional) - -- Between 10–15 minutes, remove the pot and spray a layer of oil covering 2/3 of the surface area of the fries, which have already dried out. - -### Removing and Plating - -- For crispy fries, dance with the pot after removing them to let air pass over the surface before plating; for soft fries, plate them directly. They taste better with dipping sauces or drizzled with sauce. - -## Additional Content - -- Ketchup, mayonnaise, honey mustard sauce, [Garlic Soy Sauce](../../condiment/蒜香酱油.md)... The path to upgrading your french fries lies in exploring sauces and sauce combinations. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/semi-finished/牛油火锅底料.md b/en/dishes/semi-finished/牛油火锅底料.md deleted file mode 100644 index 9ce7607d..000000000 --- a/en/dishes/semi-finished/牛油火锅底料.md +++ /dev/null @@ -1,96 +0,0 @@ -# How to Make Beef Tallow Hot Pot Base - -Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of China's traditional dining styles. - -It originated on the banks of the Jialing River in Chongqing during the late Ming and early Qing dynasties. This dish was also a rough dining style for the dockworkers and boat trackers at ports like Chaotianmen. - -Its main ingredients include beef tripe, pig aorta, duck intestines, and duck blood curd. - -Beginners can generally complete it in about 1 hour. - -Estimated cooking difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -### Ingredients - -- Beef tallow: 4500 g -- (Salad oil or rapeseed oil): 1000 ml -- Pure lard: 500 g -- Doubanjiang (Pixian): 1000 g -- Chili paste (Ciba chili): 3000 g -- Old ginger (sliced): 250 g -- Green onion (cut into segments): 100 g -- Onion (julienned): 100 g -- Garlic (sliced): 200 g -- Fermented black beans (minced) (Yongchuan): 10 g -- Fermented black soybeans (Douzhi): 140 g -- Red Sichuan peppercorns: 150 g -- Old oil ? Granular spices: 100 g : Whole spices: 150 g -- Malt powder (meat flavor): 12.5 g -- Baijiu (52% VOL): 150 ml -- Old oil ?? Dried chili powder: 15 g - -### Spices - -- Sand ginger (Shanai): 5 g -- Star anise: 10 g -- Tsaoko (Caoguo): 10 g -- Cinnamon: 10 g -- Clove: 5 g -- Fennel: 10 g -- Angelica dahurica (Baizhi): 10 g -- Long pepper (Bibo): 5 g -- Vanilla: 10 g -- Sweet flag (Xiangguo): 10 g -- Hawthorn: 10 g -- Dried tangerine peel (Chenpi): 5 g -- Lemongrass: 10 g -- Amomum (Sharen): 10 g -- White cardamom (Baikou): 10 g -- Bay leaf: 10 g - -#### Granular Spices - -Grind the above ingredients in a blender until they reach approximately 4 mm particles. Set aside. - -#### Whole Spices - -Wash the above ingredients and set aside. - -### Tools - -- Blender - -## Calculation - -- Each batch of ingredients can produce 7.5 kg of hot pot base / hot pot old oil. - -## Procedure - -- Place the wok over high heat and add beef tallow. Heat to 80% temperature (240±10°C), then add `old ginger, scallions, onions, garlic (100g each)`. Fry until dry (absorbing all off-flavors, such as the raw beef tallow smell), then remove and discard. -- Add `salad oil or rapeseed oil, pure lard`. Wait until the oil temperature drops to 50% temperature (150±10°C), then add `chili paste (ciba chili)` and stir-fry continuously for 5-8 minutes. -- Add `doubanjiang (broad bean paste)` and stir-fry to break it up. Reduce heat to **medium-low** and slowly stir-fry until the residue turns slightly white and begins to "fan sha" (sandy texture, emitting a rustling sound). -- When the oil appears cherry-red, add `ginger slices (150g), garlic (100g)` and stir-fry until fragrant, for about 15 seconds. -- Add `fermented black beans, douzhi` and stir-fry until fragrant. Add `red Sichuan peppercorns, fennel seeds` and stir-fry until fragrant. -- (For old oil) At this point, add the granular spices. -- Add `malt powder` and stir-fry to break it up. Add `baijiu (Chinese white liquor)` and stir-fry to break it up. - -### As Base Paste - -- Remove from heat and transfer to a container. Let it sit in a cool environment (10-20°C) for 5 days before use for best results. - -### As Old Oil - -- Remove from heat and transfer to a container. Add `dried chili powder`, mix well, and let stand for 24 hours to prepare the **old oil**. -- Pour the base paste into the wok, add 3/5 boiling water, and bring to a boil over high heat (Base paste: 2/5, Boiling water: 3/5). -- Foam will appear on the surface when boiling. Skim off all the foam. -- Reduce heat to **medium-low** and simmer slowly to extract the flavor (about 25-30 minutes), then strain to remove the residue. -- Wait for **oil-water separation** in the container, then skim off the surface **oil** (extract the oil) and transfer it to another container. -- Pour the extracted **oil** back into a **clean wok**, and continue refining until the moisture in the oil is evaporated. Remove from heat and transfer to a container to obtain **hot pot old oil**. - -## Additional Content - -- **Warning: Wipe your hands dry before operating! Prevent water from entering the hot oil to avoid explosions and serious burns!** - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md b/en/dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md deleted file mode 100644 index d145a3b9..000000000 --- a/en/dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md +++ /dev/null @@ -1,41 +0,0 @@ -# Air Fryer Lamb Chops Recipe - -![Example Dish](./羊排.jpg) - -A super lazy version of air fryer lamb chops. The taste is decent, mainly depending on the quality of the lamb chops. - -- Total Cooking Time: 40 minutes (5 minutes prep + 20 minutes marinating + 15 minutes cooking) -- Actual Active Time: 10 minutes - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Essential: Lamb chops (Recommended: Buy "Da Zhuang Yuan" New Zealand Imported Lamb French Shoulder Chops on JD, 500g/bag, 3 pieces. Price is 42 RMB when JD has a discount) -- Essential: Black pepper mixed steak seasoning (for laziness) -- Essential: Garlic sauce (Recommended: Chuanwazi brand, also for laziness) -- Essential: Kitchen paper towels -- Optional: Butter (Buy small boxes on JD, one piece per small box) -- Optional: BBQ seasoning -- Optional: Dried basil -- Optional: Air fryer rack (Using a rack uses less oil, cooks the bottom more evenly, but is harder to clean. Not using it allows for better flavor absorption. Choose according to your preference) - -## Measurements - -- 1 Lamb chop: approx. 160g -- Black pepper mixed steak seasoning: 5g -- Garlic sauce: 20g -- Butter: 1 small box (10g) OR BBQ seasoning: 20g - -## Instructions - -- Place the lamb chops in a bowl and rinse with water to remove blood. -- Pat the lamb chops dry with kitchen paper towels. Rub both sides with black pepper mixed seasoning and garlic sauce. Let marinate for 20 minutes. -- Place a rack in a foil bowl. Put the lamb chops on the rack. Sprinkle with dried basil. Place butter (from the small box) or BBQ seasoning on top of the lamb chops. Air fry at 180°C for 10 minutes. -- Flip the lamb chops. Sprinkle with dried basil. Place butter (scoop up from the foil bowl) or BBQ seasoning on top. Air fry at 180°C for 5 minutes (you can add a bit more time based on personal preference; this time is set to avoid burning). - -## Additional Notes - -- It is recommended to buy an air fryer with good temperature control, otherwise, the food might burn. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/semi-finished/空气炸锅羊排/羊排.jpg b/en/dishes/semi-finished/空气炸锅羊排/羊排.jpg deleted file mode 100644 index 73ca0766..000000000 --- a/en/dishes/semi-finished/空气炸锅羊排/羊排.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3d934589b30ef560f645accc5ecaca383713f00cf23b702bc52695e4424cdfca -size 568327 diff --git a/en/dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md b/en/dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md deleted file mode 100644 index 8a4a8672..000000000 --- a/en/dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md +++ /dev/null @@ -1,33 +0,0 @@ -# How to Make Chicken Wings in an Air Fryer - -![Chicken Wings](./鸡翅中_0.jpg) -![Chicken Wings](./鸡翅中_1.jpg) - -Making chicken wings in an air fryer is convenient. Foods with their own fat, like these, taste great and are even better than KFC's. Plus, you don't **have to wash dishes or pots** afterward. - -- Cooking time: 40 minutes (3 minutes prep + 20 minutes thawing + 17 minutes cooking) -- Actual hands-on time: 5 minutes - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -- Required: Chicken mid-joint wings (Tyson's Orleans-style chicken wings are recommended; if JD has a sale, a 454g bag with about 12 wings costs around 30+ RMB. I've also bought Shangxian and Sunner brands, but they aren't as convenient. Tyson's comes pre-marinated; if you have time, you can buy unmarinated wings and marinate them yourself.) -- Optional: Dried basil (sprinkled on top purely for aesthetics) -- Optional: Yunnan Danshan dipping sauce (can be used as a substitute for BBQ seasoning) - -## Quantities - -- Chicken mid-joint wings: 6 pieces (Tyson's Orleans-style chicken wings; other brands like Sunner's Dudu Wings may be larger, so adjust according to your appetite) - -## Instructions - -- Take the chicken wings out of the refrigerator, place them skin-side down on a foil-lined baking tray, sprinkle with dried basil, cover with plastic wrap, and let them thaw naturally for 20 minutes. -- Sprinkle with dried basil, air fry at 200°C for 10 minutes. -- Flip the wings, sprinkle with dried basil, and air fry at 200°C for 7 minutes. - -## Additional Tips - -- It is recommended to buy an air fryer with good temperature control; otherwise, the wings might burn. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_0.jpg b/en/dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_0.jpg deleted file mode 100644 index ea711230..000000000 --- a/en/dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_0.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:dfb07d57f5ae71e8e8120064fe43da126ad053c7eba3f0b035be00ea1ef99d0e -size 545083 diff --git a/en/dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_1.jpg b/en/dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_1.jpg deleted file mode 100644 index 579a8df0..000000000 --- a/en/dishes/semi-finished/空气炸锅鸡翅中/鸡翅中_1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:003fd38c64f6dbab93dcc21e6ce7a679222e4763d917175953c0a4c1e5da7867 -size 551315 diff --git a/en/dishes/semi-finished/速冻水饺.md b/en/dishes/semi-finished/速冻水饺.md deleted file mode 100644 index 3a80ca3f..000000000 --- a/en/dishes/semi-finished/速冻水饺.md +++ /dev/null @@ -1,45 +0,0 @@ -# How to Make Frozen Dumplings - -Dumplings are a food originating from China, made with a dough wrapper enclosing a filling, shaped like a half-moon or an ingot. Dumplings are an essential dish for holidays such as the Lunar New Year and the Winter Solstice. They typically consist of minced meat and vegetable fillings wrapped in a thin layer of raw dough and sealed. However, making dumplings from scratch can be difficult. Instead, consider buying frozen dumplings to quickly enjoy hot, freshly cooked dumplings at home. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -* One package of frozen dumplings within their expiration date - -## Calculations - -* Generally, one person can eat 7–10 dumplings. -* Each dumpling requires water volume approximately twice its own size (when adding dumplings to the pot, the water level should be 1 to 2 times the height of the dumplings; i.e., if the dumpling height is 1, the water height should be 1–2). - -Use the above conditions to calculate the proportion of raw materials to use. - -## Instructions - -* Use medium heat to pour water into the pot and wait for it to boil. -* Add the dumplings to the pot. -* You can rinse the dumplings with water before adding them to the pot. -* After adding the dumplings, you can stir the water with a spatula or ladle, but be careful not to scrape against the dumplings to avoid tearing the skin or causing them to stick together, which may result in undercooked spots. -* The frequency does not need to be high; stir every `30` seconds for `3` seconds. Once the dumplings float, this step is no longer necessary. -* After the dumplings float and the water boils again, use a ladle to lift one dumpling and inspect it. If the dough appears undercooked, add 80ml of cold water to lower the temperature, then continue boiling. Repeat this inspection and stirring process during this time. Adding water up to two more times should ensure they are fully cooked. -* Once all dumplings have floated (approximately 8 minutes after adding them), use a spatula or slotted spoon to transfer the dumplings to a plate or bowl. They are ready to eat once plated. -* After finishing the dumplings, wait for the water temperature in the pot to cool down, then discard the water. Clean the pot promptly with dish soap; otherwise, the flour residue from boiling will form a sticky substance on the pot walls over time. - -## Additional Notes - -This dish has some supplementary preparation methods, including but not limited to: - -Additional ingredients to add: - -* 10ml of black vinegar -* A small piece of ginger (50g) -* 2 drops of sesame oil -* 3 cloves of garlic/minced garlic per person - -* Consider serving with black vinegar. Recommended amount: 10–20ml. -* Consider shredding the ginger, adding 20ml of black vinegar and the shredded ginger to a small bowl, and mixing to create a dipping sauce for richer flavor. -* Consider adding 1–3 drops of sesame oil when serving with black vinegar, and mix to create a dipping sauce. -* Consider adding crushed garlic when serving with black vinegar, and mix to create a dipping sauce. (Garlic flavor will remain in the mouth; if you need to have face-to-face conversations with others after the meal, consider skipping this or cleaning your mouth.) - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/semi-finished/速冻汤圆/速冻汤圆.jpg b/en/dishes/semi-finished/速冻汤圆/速冻汤圆.jpg deleted file mode 100644 index 6887d069..000000000 --- a/en/dishes/semi-finished/速冻汤圆/速冻汤圆.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c873955d6f4782cdde126f1ab0b96d0870dce35a72ef9b7f71c0078634b221c0 -size 490819 diff --git a/en/dishes/semi-finished/速冻汤圆/速冻汤圆.md b/en/dishes/semi-finished/速冻汤圆/速冻汤圆.md deleted file mode 100644 index 6fdcdd1c..000000000 --- a/en/dishes/semi-finished/速冻汤圆/速冻汤圆.md +++ /dev/null @@ -1,33 +0,0 @@ -# How to Make Frozen Tangyuan - -![Frozen Tangyuan](./速冻汤圆.jpg) - -Frozen tangyuan is a simple and easy-to-make dish. Beginners can typically complete it in just 6 minutes. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Frozen tangyuan -- Microwave oven - -## Quantities - -Per serving: - -- Frozen tangyuan: 11 pieces. The quantity depends on the size of the bowl. Ensure that the highest point of the tangyuan does not exceed the bowl's height by more than 5mm. - -## Instructions - -- Take out the frozen tangyuan and place them in a bowl. -- Pour boiling water over them until they are completely submerged. -- Microwave on high power for 4 minutes. -- If the tangyuan have absorbed water and expanded, they are cooked. -- If they are not fully cooked, heat for an additional 1 minute. - -## Additional Notes - -- Be sure to add the tangyuan before the hot water. Do not reverse the order, as pouring tangyuan into hot water may cause splashing and burns. Also, failing to control the water level may lead to overflow. -- If the bowl becomes too hot to handle after microwaving, use a towel to remove it, or some microwave models allow you to take out the turntable along with the bowl. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/semi-finished/速冻馄饨.md b/en/dishes/semi-finished/速冻馄饨.md deleted file mode 100644 index 8f2976c1..000000000 --- a/en/dishes/semi-finished/速冻馄饨.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Prepare Frozen Wontons - -Wontons are a traditional Chinese folk noodle dish originating from China. [Dumplings](./frozen-dumplings.md) evolved from them, characterized by thin wrappers, tender fillings, clear broth, and fresh flavor. - -Estimated cooking difficulty: ★★ - -## Required Ingredients and Tools - -* A bag of frozen wontons (not expired; preferably with a seasoning packet included) -* Rice cooker (Xiaomi smart rice cooker recommended) -* Salt (if the wontons do not include a seasoning packet) -* Chicken bouillon powder (if the wontons do not include a seasoning packet) -* Pepper powder (if the wontons do not include a seasoning packet) -* Sesame oil (if the wontons do not include a seasoning packet) -* 1 stalk of cilantro (optional) - -> Note: Cooking methods for frozen wontons may vary depending on the equipment used. This guide only covers the method using a "rice cooker." - -## Calculations - -* Typically, one person consumes 12–20 wontons per meal. -* When placing all wontons in the rice cooker, add water to a level that just covers the wontons, then multiply that amount by 2–3 times (approximately 600ml of water is needed for one person's portion). - -## Instructions - -### Boiling the Water - -* Pour water into the rice cooker and run the "Stew" or "Cook" mode for 35 minutes. At this point, open the lid to confirm the water is boiling. - -### Adding the Wontons - -* Carefully place the frozen wontons into the water, being careful not to get burned. -* You may rinse the wontons with water briefly before adding them to the rice cooker. -* If the wontons come with a seasoning packet, add it to the water at this stage. - -### Cooking the Wontons - -* Close the lid and run the same "Stew" or "Cook" mode for 20 minutes. - -### Serving the Wontons - -* Ladle all the wontons and enough water to cover them into a bowl. -* If no seasoning packet was added earlier, adjust the taste by adding salt, chicken bouillon powder, pepper powder, and sesame oil according to your preference. -* You may also sprinkle 5–8 cilantro leaves on top for garnish (suitable only for those who do not mind the taste of cilantro). - -## Additional Tips - -* After serving, you can also add a poached egg ([Sunny-side-up Egg](../../dishes/breakfast/sunny-side-up-egg.md)) to enjoy together. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/勾芡香菇汤/1.jpeg b/en/dishes/soup/勾芡香菇汤/1.jpeg deleted file mode 100644 index be7bd6c1..000000000 --- a/en/dishes/soup/勾芡香菇汤/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:64c6aa506d788f66034dd3322eba1af825cec9505956be1f6b41f2595083caa9 -size 111653 diff --git a/en/dishes/soup/勾芡香菇汤/2.jpeg b/en/dishes/soup/勾芡香菇汤/2.jpeg deleted file mode 100644 index 63211084..000000000 --- a/en/dishes/soup/勾芡香菇汤/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:66e16cecb8cf8a329c36f78b7edcdcdcf8f5ab7f8c8c7fe1ba13ba3c06af9987 -size 93096 diff --git a/en/dishes/soup/勾芡香菇汤/3.jpeg b/en/dishes/soup/勾芡香菇汤/3.jpeg deleted file mode 100644 index 7c1f51ae..000000000 --- a/en/dishes/soup/勾芡香菇汤/3.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:244a9b12ed25f461cfc6661032538e50e8c76c8b6b9a50b12d72fcefb161dd8d -size 156342 diff --git a/en/dishes/soup/勾芡香菇汤/勾芡香菇汤.md b/en/dishes/soup/勾芡香菇汤/勾芡香菇汤.md deleted file mode 100644 index 887dad60..000000000 --- a/en/dishes/soup/勾芡香菇汤/勾芡香菇汤.md +++ /dev/null @@ -1,45 +0,0 @@ -# How to Make Thickened Mushroom Soup - -Fresh shiitake mushrooms are not only great for stir-frying with meat, but they also make a delicious, thickened soup. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Shiitake mushrooms -* Scallions -* Cooking oil -* Table salt -* Chicken bouillon powder -* Cornstarch - -## Measurements - -Per serving: - -* Fresh shiitake mushrooms: 2 pieces -* Scallions: 0.5 stalks -* Chicken bouillon powder: 3 g -* Cooking oil: 10 ml -* Table salt: 3 g -* Boiling water: 350 ml -* Cornstarch: 10 g - -## Instructions - -* Slice the shiitake mushrooms (each slice should be 0.5-1 cm thick; thicker slices are chewier than thinner ones). Place them in a large bowl and pour in 2 g of table salt to soak for 15 minutes. -* Pour the cornstarch into a small bowl, add 50 ml of water, and stir until the cornstarch dissolves completely with no lumps (this creates a slurry). -* Discard the saltwater from the bowl and gently squeeze out excess moisture from the mushrooms (to facilitate the next frying step) [Optional]. -* Heat the pan over low heat, add the oil, and wait until small bubbles form (about 30 seconds on low heat, depending on the stove's power). Add the mushrooms and pan-fry for 10 seconds on each side [Optional]. -* Pour in 300 ml of boiling water, increase the heat to medium, and simmer for 3-5 minutes. -* Pour in the cornstarch slurry, stir the soup gently, add 3 g of salt and 3 g of chicken bouillon powder, then garnish with chopped scallions before serving. - -![Example Dish](./1.jpeg) - -![Example Dish](./2.jpeg) - -![Example Dish](./3.jpeg) - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/soup/奶油蘑菇汤.md b/en/dishes/soup/奶油蘑菇汤.md deleted file mode 100644 index 63bc550d..000000000 --- a/en/dishes/soup/奶油蘑菇汤.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Cream of Mushroom Soup - -Estimated Cooking Difficulty: ★ - ---- - -## Ingredients and Tools Required - -- White mushrooms -- Onion -- Butter -- Flour -- Milk -- Heavy cream -- Coarsely ground black pepper -- Salt -- Water - ---- - -## Quantities - -Before starting, determine how many servings you wish to prepare. One serving is sufficient for 1–2 people. - -Total amounts (per serving): - -- White mushrooms: 200 g -- Onion: 50 g -- Butter: 15 g -- Flour: 10 g -- Milk: 200 ml -- Heavy cream: 30 ml -- Water: 100 ml -- Salt: 2 g -- Coarsely ground black pepper: 1 g - ---- - -## Instructions - -1. Slice the white mushrooms and mince the onion; set aside. -2. Melt the butter in a skillet over low heat, then add the onion and sauté until translucent. -3. Add the mushrooms and cook until they release their moisture and become soft. Sprinkle in the flour and stir well to combine. -4. Pour in the milk and water, stir continuously, and bring to a simmer over low heat. Keep stirring to prevent the mixture from sticking to the bottom. -5. Reduce heat and simmer for about 10 minutes, or until the soup thickens. -6. Stir in the heavy cream and heat for an additional minute. Season with salt and black pepper to taste. -7. Optional: After removing from heat, use an immersion blender to puree the soup until smooth. - ---- - -## Additional Tips - -- Reserve some mushroom slices for garnish; sauté them separately until fragrant before adding to the finished soup. -- Using chicken broth instead of water enhances the flavor. Keep the total liquid volume under 300 ml per serving. -- For a thicker consistency, increase the amounts of flour and heavy cream. -- Best served immediately. Refrigeration or freezing is not recommended. - ---- - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/soup/小米粥.md b/en/dishes/soup/小米粥.md deleted file mode 100644 index 6810f5c3..000000000 --- a/en/dishes/soup/小米粥.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make Millet Porridge - -Millet contains various vitamins, amino acids, fats, and carbohydrates, with high nutritional value. Every 100 grams of millet contains 9.7 grams of protein and 3.5 grams of fat, which are not lower than those in rice and wheat. - -Unlike most grains, millet contains carotene, with 0.12 mg per 100 grams. It also has the highest content of Vitamin B1 among all grains. - -Millet is also high in sugar, containing 72.8 grams per 100 grams, and produces significantly more heat energy than rice. Additionally, millet is rich in Vitamin B1, B2, and others. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Millet -- Water (Mountain spring water is best) - -## Calculation - -- Millet: 100 grams -- Water (Mountain spring water is best): 2000 grams - -Using the above conditions, calculate the ratio of raw materials to be used. - -## Instructions - -* Place 100 grams of millet in a bowl and rinse it lightly with water (stir with your hand, then discard the water; this is only to remove surface dust, do NOT scrub or wash vigorously!!!) -* Boil the water thoroughly! Ensure it reaches a full boil! -* When the water is boiling vigorously, pour the millet into the pot. (This is an important step that is often overlooked) -* Stir to prevent the millet from sticking to the bottom of the pot. Continue cooking on high heat for 6-10 minutes, stirring intermittently. -* Reduce the heat to medium-low and simmer for 15-20 minutes. Leave a small gap in the pot lid to prevent the millet oil from escaping. Stir occasionally to prevent sticking to the bottom. - -## Additional Notes - -* This method uses a regular pot (cooking time: 30-35 minutes), which yields the best flavor. Pressure cookers and rice cookers are more convenient but may reduce the quality. Adjust the water amount accordingly, typically 100 grams of millet + 1800 grams of water. -* Millet only needs to be rinsed to remove surface dust. Do not over-wash, as it will cause the loss of millet oil. -* Remember to add the millet only when the water is boiling. -* I prefer not to add baking soda to enjoy the pure flavor of millet. - -If you find any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/排骨山药玉米汤/排骨山药玉米汤.md b/en/dishes/soup/排骨山药玉米汤/排骨山药玉米汤.md deleted file mode 100644 index 73c5ea60..000000000 --- a/en/dishes/soup/排骨山药玉米汤/排骨山药玉米汤.md +++ /dev/null @@ -1,68 +0,0 @@ -# Recipe for Pork Rib, Yam, and Corn Soup - -Pork Rib, Yam, and Corn Soup is a classic home-style dish that combines sweetness with nourishment. The yam is soft and glutinous, the corn is sweet, and the ribs provide a rich flavor. This soup is known for strengthening the spleen and stomach, as well as boosting immunity. - -![Finished Pork Rib, Yam, and Corn Soup](./排骨山药玉米汤.jpg) - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Pork ribs (lean ribs recommended) -- Yam (Chinese yam/Iron stick yam recommended) -- Carrot -- Corn (sweet corn or waxy corn recommended) -- Ginger -- Green onions -- Cooking wine -- Salt -- Clay pot or deep stockpot - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people. - -Per serving: - -- Pork ribs: 500g -- Yam: 1 piece (approximately 300g) -- Carrot: 1 piece (approximately 150g) -- Corn: 1 piece (approximately 250g) -- Ginger: approximately 20g (sliced and set aside) -- Green onions: approximately 15g (tied in a knot or minced, set aside) -- Cooking wine: 15ml -- Cooking oil: 10ml -- Water: 1500ml - 2000ml -- Salt: 6g - 8g - -## Instructions - -- **Ingredient Prep**: - - Wash and peel the carrot, then cut it into approximately 3cm rolling-cut chunks. - - Wash the corn and cut it into approximately 4cm cylindrical pieces. - - Peel the yam (wearing gloves is recommended to prevent skin irritation from the sap), cut it into approximately 4cm long segments, and set aside. -- **Blanching the Pork Ribs**: - - Add sufficient cold water to a pot and place the washed pork ribs inside. - - Add approximately 10g of ginger slices, a green onion knot, and 15ml of cooking wine. - - Bring to a boil over high heat. Once boiling, **wait for 3 minutes**, skimming off the foam from the surface with a spoon. - - Remove the ribs and rinse off impurities with warm water at approximately 40℃. Drain and set aside. -- **Stir-frying the Pork Ribs**: - - Heat the pot and pour in 10ml of cooking oil. Wait 10 seconds for the oil temperature to rise. - - Add the remaining approximately 10g of ginger slices and stir-fry until fragrant. - - Add all the prepared pork ribs. Stir-fry over medium heat for approximately 1 minute until the surface of the ribs is slightly browned. -- **Simmering Process**: - - Add 1500ml - 2000ml of water to the pot all at once. - - Add all the prepared carrots, corn, and yam. - - Bring to a boil over high heat, then reduce to low heat. Cover the pot and **simmer slowly for 40 minutes**. -- **Seasoning and Serving**: - - Add 6g - 8g of salt and stir evenly with a spoon. - - Continue to simmer on low heat for **2 minutes** to allow the salt to flavor the soup. - - Turn off the heat. Garnish with minced green onions according to personal preference, and serve. - -## Additional Content - -- **Anti-oxidation tip**: After peeling the yam, if it is not immediately cooked, soak it in clean water to prevent it from turning black due to oxidation upon contact with air. -- **Texture control**: If you prefer the yam to be extremely soft and glutinous, cook it together with the pork ribs. If you prefer the yam to remain in chunks and not disintegrate, add it 20 minutes after the ribs have started simmering. -- **Hydration note**: If you notice the water level drops below the ingredients during simmering, be sure to add hot water. Avoid adding cold water, as it can cause the meat fibers to contract instantly and become tough. - -If you encounter any issues or have suggestions for process improvements after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md b/en/dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md deleted file mode 100644 index ddab5bf9..000000000 --- a/en/dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md +++ /dev/null @@ -1,51 +0,0 @@ -# How to Make Pork Rib and Bitter Melon Soup - -Pork Rib and Bitter Melon Soup is a delicious and easy-to-cook soup. However, the cooking time is generally quite long; it is best to start preparing at least 4 hours in advance. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -Optional Tools - -- Electric Pressure Cooker (can greatly simplify the cooking process and time) -- Clay Pot (more suitable for stewing soup compared to a wok) - -Required Ingredients - -- Pork Ribs -- Bitter Melon -- Dried Shrimp - -## Measurements - -Determine how many servings you want to make before each preparation. One serving is sufficient for 4 people. -Per serving: - -- Pork Ribs: 250g to 500g -- Bitter Melon: 100g to 200g -- Dried Shrimp: 5g to 15g -- Ginger: 5~10g (optional, used to remove fishy odors during blanching) - -## Instructions - -- Wash the pork ribs and cut them into small pieces approximately 4cm ±2cm * 3 ± 2cm (if you do not have a tool for chopping ribs, ask the butcher for help) -- Add 700ml of cold water and the pork ribs to a wok, heat until boiling, then turn off the heat and remove the ribs - - Cooking in a Soup Pot - - - Add 1100ml of water and the pork ribs to the soup pot, and bring to a boil over high heat - - Once the water boils, add the bitter melon and dried shrimp, reduce to low heat, and simmer for 120~240 minutes (after 120 minutes, you can remove a piece of meat to taste; if the meat separates easily from the bone, turn off the heat) - - When serving, add salt and white pepper. Recommended amounts are 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 along with the pork ribs, dried shrimp, and bitter melon - - Select the "Stew Soup" function and cook (typically pressure cooking for 45 minutes) - - Serve and season with salt and pepper as done with the soup pot - -## Additional Notes - -- You can use other umami-rich ingredients to replace dried shrimp, such as dried scallops (Yao Zhu) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md b/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md deleted file mode 100644 index 1b3c7e4e..000000000 --- a/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Yellow Catfish and Tofu Soup - -- Yellow Catfish/Shaoguang Fish and Tofu Soup: Few bones, tender meat, rich in nutrition, suitable for people of all ages. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Yellow Catfish or Shaoguang Fish -* Tofu -* Green Onions -* Ginger -* Cooking Oil -* Cooking Wine -* Salt -* Pepper - -## Measurements - -Per serving: - -* Yellow Catfish or Shaoguang Fish: 1 piece -* Tofu: 100 g -* Green Onion: 1 stalk -* Ginger: 1 slice -* Pepper: 3-5 g -* Cooking Oil: 15 ml -* Salt: 10-15 g -* Boiling Water: 1 L - -## Instructions - -* Clean the fish thoroughly after preparation. Pay special attention to removing the bloodlines in the belly; if not cleaned properly, the soup will have a fishy smell. Place the fish in a large bowl, add cooking wine, 10 g of sliced ginger, and 5 g of salt, and marinate for 15 minutes. -* Cut the tofu into cubes, soak them in cold water for 5 minutes, then remove and set aside. -* Before frying the fish, rub the pan with a slice of ginger to prevent sticking. Pour in the oil (amount: 15 ml per fish), heat it up, and fry the fish for 2-3 minutes. Shake the pan occasionally to prevent sticking and flip the fish once. -* Once the fish is fried on both sides, pour in boiling water, 5 ml of cooking wine, and ginger slices. Turn the heat from low to high, cover the pot, and boil on high heat for 10 minutes (use slightly more water as some will evaporate). -* When the soup turns milky white, add the prepared tofu, reduce the heat to medium, and cook for another 5 minutes. Add 10 g of salt and 3 g of pepper for seasoning. Finally, sprinkle with chopped green onions and serve. - -![Example Dish](./昂刺鱼豆腐汤01.jpg) - -![Example Dish](./昂刺鱼豆腐汤02.jpg) - -![Example Dish](./沙光鱼豆腐汤.jpg) - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤01.jpg b/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤01.jpg deleted file mode 100644 index c60ddc27..000000000 --- a/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤01.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:0005e2cf5436c419e86098fbd44da20bf914eb998a0e3229cf33b622b624d2bc -size 282973 diff --git a/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤02.jpg b/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤02.jpg deleted file mode 100644 index d9809db7..000000000 --- a/en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤02.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b862b61f45b5b74e6f98740fb12a7d6e42c8b83c8d0c59d2bce479404247b472 -size 258482 diff --git a/en/dishes/soup/昂刺鱼豆腐汤/沙光鱼豆腐汤.jpg b/en/dishes/soup/昂刺鱼豆腐汤/沙光鱼豆腐汤.jpg deleted file mode 100644 index 455605bf..000000000 --- a/en/dishes/soup/昂刺鱼豆腐汤/沙光鱼豆腐汤.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c4fbd591613dcd80ca74bff2176b0b8a173bef7cd44f309b147dc18c04fe523c -size 176307 diff --git a/en/dishes/soup/朱雀汤/朱雀汤.jpg b/en/dishes/soup/朱雀汤/朱雀汤.jpg deleted file mode 100644 index 5e453b18..000000000 --- a/en/dishes/soup/朱雀汤/朱雀汤.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:90606125701e0de752a20c9c9428d6988a3c5ba52be306b541978ae23fb408b3 -size 319626 diff --git a/en/dishes/soup/朱雀汤/朱雀汤.md b/en/dishes/soup/朱雀汤/朱雀汤.md deleted file mode 100644 index 27bc72d7..000000000 --- a/en/dishes/soup/朱雀汤/朱雀汤.md +++ /dev/null @@ -1,35 +0,0 @@ -# How to Make Zhuque Soup - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Eggs -- Sesame oil -- White sugar -- Water - -## Measurements - -For 1 serving: - -- 1 egg -- 500ml water -- 20g white sugar (adjust to taste) -- 2ml sesame oil - -## Instructions - -- Beat the egg in a bowl, then add the sesame oil. -- Bring the water to a boil, then quickly pour it into the bowl containing the beaten egg while it is still bubbling. -- Add the white sugar. - -![Example of the finished dish](./朱雀汤.jpg) - -## Additional Notes - -- Make sure the egg is thoroughly beaten and the water is poured into the egg mixture while boiling and bubbling; otherwise, the soup may become cloudy and affect the texture. -- This is the method used in eastern Henan. In other regions, salt may be used instead of sugar, resulting in different flavors. Adjust according to personal preference. -- This soup is excellent for clearing heat! - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/玉米排骨汤/玉米排骨汤.jpeg b/en/dishes/soup/玉米排骨汤/玉米排骨汤.jpeg deleted file mode 100644 index 807a3b3b..000000000 --- a/en/dishes/soup/玉米排骨汤/玉米排骨汤.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f24f389efebb87c0b2809a8b134f199405f3d87a75dbeb0a83caf07a5c2563f3 -size 316330 diff --git a/en/dishes/soup/玉米排骨汤/玉米排骨汤.md b/en/dishes/soup/玉米排骨汤/玉米排骨汤.md deleted file mode 100644 index 45dccce2..000000000 --- a/en/dishes/soup/玉米排骨汤/玉米排骨汤.md +++ /dev/null @@ -1,59 +0,0 @@ -# How to Make Corn and Pork Rib Soup - -Fresh pork ribs can be used not only for braising or stewing but also for making soup. When combined with corn and carrots, the resulting broth is exceptionally delicious. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Pork ribs -* Corn -* Carrot -* Ginger -* Scallion -* Cooking oil -* Vinegar -* Cooking wine -* Black pepper powder -* Table salt -* Clay pot (if unavailable, a wok works too) - -## Quantities Per Serving - -* Pork ribs: 500-800g -* 1 ear of corn (add another if you prefer more corn) -* 1 carrot (add another if you prefer more carrots) -* Half a scallion -* 1 chive -* Cooking oil: 10 ml -* Black pepper powder: 4g -* Cooking wine: 10ml -* Vinegar: 10ml -* Table salt: 10-15g (adjust based on the final amount of soup) -* Boiling water: 1000 ml - -## Instructions - -### Prep Work - -* Cut the scallion into 3-4cm segments and gently flatten them with the back of a knife -* Cut the corn into small pieces -* Cut the carrot into chunky pieces -* Peel the ginger and slice it into thick pieces -* Chop the fresh pork ribs into small pieces - -### Cooking Process - -* Place the ribs in a pot with cold water, add the scallion, ginger, and cooking wine. Bring to a boil over high heat, skim off the foam, remove the ribs, and drain the water. -* Heat a pan with cool oil, add the thick slices of ginger and the ribs, and stir-fry until the ribs are slightly golden brown. Add the vinegar (which helps tenderize the meat) and continue stir-frying for one minute. -* Pour in the boiling water all at once. Do not add any more water after this point. Bring to a boil over high heat. -* Add the corn and black pepper powder, cover the pot, and simmer on low heat for 20 minutes. Then add the carrots, cover again, and continue simmering on low heat for another 40 minutes. -* Seasoning is simple: for the last three minutes before serving, add nothing except salt. Finally, garnish with a handful of chopped chives. - -![Example Finished Dish](./玉米排骨汤.jpeg) - -## Additional Notes - -This dish is not difficult to make, uses simple ingredients, and is beginner-friendly. It is perfect for a large bowl on a cold day. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/生汆丸子汤.md b/en/dishes/soup/生汆丸子汤.md deleted file mode 100644 index e902c61d..000000000 --- a/en/dishes/soup/生汆丸子汤.md +++ /dev/null @@ -1,76 +0,0 @@ -# How to Make Sheng Cuan Meatball Soup - -Sheng Cuan Meatball Soup is all about freshness, tenderness, and elasticity. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -### Meatball Meat Ingredients - -* Pork from the front leg -* Salt -* Pepper -* Scallion, ginger, and Sichuan peppercorn water -* Egg white from one egg -* Potato starch -* Cooked soybean oil - -### Soup Ingredients - -* Wood ear mushrooms -* Daylily buds -* Green onions -* Soaked vermicelli noodles (placed at the bottom of the bowl) -* Salt -* Chicken bouillon powder -* Pepper -* Sesame oil -* Cilantro - -## Measurements - -Per serving: - -* Salt amount = Pork weight (in jin) * 6 grams -* Pepper amount = Pork weight (in jin) * 2 grams -* Potato starch = Amount needed per person * 40 grams (this tutorial calculates for one person) - -## Instructions - -### Chopping the Meat - -- Cut the meat, ensuring a 30% fat to 70% lean ratio -- Chop the meat with a knife, then pound it with the back of the knife to break down the sinew and loosen the texture -- Chop and pound again until it becomes minced meat. For the best taste, chop it by hand; machine-minced meat becomes too mushy - -### Seasoning - -- For every jin (500g) of meat, use 6 grams of salt and 1 gram of pepper -- Mix thoroughly by hand -- Add the scallion, ginger, and Sichuan peppercorn water in batches, stirring while adding. Knead by hand to ensure the meat absorbs the water completely. Use 80 grams of this water per jin of minced meat -- Add the egg white and continue stirring in one direction -- Add 40 grams of potato starch and mix well -- Add cooked soybean oil to maintain the tender, smooth, and elastic texture - -### Poaching the Meatballs - -- Bring a pot of water to a boil, then reduce to low heat so it is barely simmering -- Shape the meatballs by hand and drop them into the water -- Once all meatballs float to the surface, simmer on low heat for 1 minute - -### Preparing the Soup - -- Place the vermicelli noodles at the bottom of the bowl -- Add wood ear mushrooms, daylily buds, and green onions. Season the base with salt, pepper, and chicken bouillon powder -- Pour the hot soup and meatballs into the bowl -- Drizzle 3-5 drops of sesame oil -- Garnish with a small sprig of cilantro - -## Additional Notes - -Source: [Sheng Cuan Meatball Soup, all about freshness, tenderness, and elasticity. Master these meatball techniques for an authentic taste](https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click) - -* Chili oil can be added according to personal preference. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/番茄牛肉蛋花汤.md b/en/dishes/soup/番茄牛肉蛋花汤.md deleted file mode 100644 index f775c0e5..000000000 --- a/en/dishes/soup/番茄牛肉蛋花汤.md +++ /dev/null @@ -1,53 +0,0 @@ -# Tomato Beef Egg Drop Soup Recipe - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Beef -- Tomato -- Egg -- Green onion, ginger, garlic -- Salt -- Pepper - -## Calculations - -- Beef: 150 g per person -- Tomato: 1 per person -- Egg: 1 per person -- Salt: 2 g per person -- Pepper: 0.5 g per person - -Using the above conditions, calculate the proportion of raw materials to be used. - -## Instructions - -### Preparing the Ingredients - -- Slice the beef into thin pieces -- Cut the tomato into small chunks -- Chop the green onion into scallions -- Slice the ginger into thin slices -- Mince the garlic into garlic paste - -### Pre-treating the Beef - -- Place the beef in a bowl -- Add salt and pepper, and marinate for 15-20 minutes - -### Cooking the Soup - -- Bring water to a boil -- Add ginger slices and beef slices, and cook until the beef changes color -- Add tomato chunks, and cook until the tomatoes soften -- Beat the egg and slowly pour it into the pot, stirring with chopsticks to form egg ribbons -- Season with salt and pepper -- Finally, add chopped scallions and serve - -## Additional Notes - -- You can add a little vinegar or sugar to taste to adjust the flavor -- If you prefer spicy food, you can add chili or chili sauce for seasoning - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/皮蛋瘦肉粥.md b/en/dishes/soup/皮蛋瘦肉粥.md deleted file mode 100644 index 94d033f8..000000000 --- a/en/dishes/soup/皮蛋瘦肉粥.md +++ /dev/null @@ -1,70 +0,0 @@ -# How to Make Century Egg and Lean Meat Congee - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Drinking water -* Century egg (Songhua egg) -* Lean meat -* Rice -* Scallion -* Cilantro -* Lettuce -* Ginger -* Soy sauce -* Oyster sauce -* Salt -* Pepper -* Cooking oil -* Electric rice cooker -* Several small bowls - -## Preparation - -Wear disposable gloves when measuring and handling ingredients. It is recommended to wash raw vegetables in advance and set them aside. - -* Drinking water: 1 liter -* Century eggs: 2 -* Lean meat: 100g -* Rice: 150ml -* Scallion: 1 bunch -* Cilantro: 1 bunch -* Lettuce: 4 leaves -* Ginger: 1 thumb-sized piece -* Soy sauce: 5 ml -* Oyster sauce: 5 ml -* Salt: 2g -* Pepper: 1g -* Cooking oil: 10ml - -## Instructions - -### Main Ingredients - -* Rice - Wash thoroughly - Place in the inner pot of the rice cooker - Add 1 liter of drinking water -* Lean meat - Wash thoroughly - Pat dry to remove excess moisture - Add 10ml cooking oil - Rub evenly to coat - Place in the inner pot of the rice cooker -* Century egg - Peel - Wash - Cut in half - Separate the white and yolk - Finely chop the white - Mash the yolk - Place in the inner pot of the rice cooker -* Ginger - Wash - Peel - Remove any withered, yellow, or black inedible parts - Slice into strips - Place in the inner pot of the rice cooker - -### Garnishes - -* Scallion - Wash - Remove roots - Remove any withered, yellow, or black inedible parts - Chop finely - Place in a small bowl for later use -* Cilantro - Wash - Remove roots - Remove any withered, yellow, or black inedible parts - Chop finely - Place in a small bowl for later use -* Lettuce - Wash - Remove roots - Remove any withered, yellow, or black inedible parts - Chop finely - Place in a small bowl for later use - -### Sauce - -* Soy sauce + Oyster sauce + Salt + Pepper - Mix well - Place in a small bowl for later use - -### Cooking Process - -* Main ingredients - Cook using the porridge setting on the electric rice cooker -* Garnishes - Once the main ingredients are cooked, blanch the lettuce separately in hot water, then open the lid and add the lettuce along with the other garnishes to the porridge. Stir well. -* Sauce - Once the main ingredients are cooked, open the lid and add the sauce along with the other garnishes to the porridge. Stir well. - -## Additional Tips - -* For breakfast preparation, you can prepare the main ingredients the night before. Use the keep-warm setting until the next morning, then add the garnishes and sauce. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/米粥.md b/en/dishes/soup/米粥.md deleted file mode 100644 index da369651..000000000 --- a/en/dishes/soup/米粥.md +++ /dev/null @@ -1,36 +0,0 @@ -# How to Make Rice Porridge - -Rice porridge is a delicious dish made primarily from rice and water, boiled over high heat and simmered until thick. It is suitable for people of all ages and offers health benefits such as strengthening the spleen, harmonizing the stomach, and clearing the lungs. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Rice -* Water -* Vegetable oil (optional) - -## Calculations - -* A typical serving for one person is 60ml–110ml of rice. -* The volume of water should be 9–12 times the volume of the rice. -* A standard bowl has a capacity of 500ml. -* The latest time T1 to switch from high heat: 1.5 minutes/500ml * water volume -* The earliest time Tr the porridge is ready to eat: 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 conditions to calculate the proportions of raw materials for your plan. - -## Instructions - -* (Optional) Mix Mo ml of oil with the washed rice, *ensuring thorough mixing so that every grain is coated with a thin layer of oil*. -* (Optional) Chill the rice-oil mixture for time Tc. -* Add the rice and water to the pot. -* Turn on high heat and heat until time T1. -* Reduce the heat before time T1. **If you forget this step, the water may boil over and extinguish the flame, which is very dangerous!** -* Heat until time Tr. Turn off the heat at time Tr. - -## Additional Information - -If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/soup/紫菜蛋花汤.md b/en/dishes/soup/紫菜蛋花汤.md deleted file mode 100644 index 04254575..000000000 --- a/en/dishes/soup/紫菜蛋花汤.md +++ /dev/null @@ -1,36 +0,0 @@ -# How to Make Seaweed and Egg Drop Soup - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Eggs -* Dried seaweed (laver) -* Scallions (green onions) -* Water -* Salt -* Oil -* Shrimp (optional, based on personal preference) - -## Measurements - -For 1 serving: - -* 10g of dried seaweed (use more if you prefer a stronger seaweed flavor) -* 2 eggs -* 2g of salt - -## Instructions - -* Soak the dried seaweed in clean water for 15 minutes, then drain and set aside. -* Heat a pot, add 1.5 liters of water, 5ml of oil, and 2g of salt. Once the water boils, add the seaweed. -* After the seaweed has boiled for 3 minutes, slowly pour in the beaten eggs. Remove from heat after 30 seconds. -* Sprinkle with chopped scallions and simmer on low heat for 20 seconds. -* Turn off the heat. Just before serving, add a few drops of sesame oil. Some people also add a little dried shrimp for extra flavor. - -## Additional Tips - -* Once the water boils, reduce the heat and pour the beaten eggs around the center of the boiling water. To keep the egg ribbons tender, cover the pot with a lid, turn off the heat, let it sit for half a minute, then uncover. -* If you prefer a thicker consistency, add 2g of cornstarch. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/罗宋汤.md b/en/dishes/soup/罗宋汤.md deleted file mode 100644 index e9732284..000000000 --- a/en/dishes/soup/罗宋汤.md +++ /dev/null @@ -1,65 +0,0 @@ -# How to Make Borscht - -Borscht is a soup originating from Russian beet soup, which has been localized in Shanghai. It is relatively simple to prepare, and beginners can complete it in 2-3 hours. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Vegetable broth (parsley, carrot, onion trio) -- Beef broth (can be substituted with bouillon cubes) -- Beef (optional: beef brisket or beef tail) -- Tomato (tomato paste, canned tomatoes) - -## Calculations - -Per serving: - -- Beef broth 500 mL -- Beef 250 g (optional: beef brisket or beef tail) -- Canned tomatoes 2 cans (can be substituted with fresh tomatoes, but flavor will be inferior) -- Tomato paste 5 g (enhances tomato flavor) -- Potatoes 400 g -- Onion 100 g -- Carrot 100 g -- Parsley 100 g -- Cabbage 200 g -- Smoked sausage 100 - 200 g -- Olive oil 5 mL (used for cooking vegetables; can be substituted with vegetable oil) -- Vegetable oil 5 mL (used for cooking beef; cannot be substituted with olive oil) -- Salt 18 g -- Black pepper 3 g - -## Instructions - -### Preparation - -- Dice onion, carrot, and parsley into 1cm cubes -- Cut smoked sausage and potatoes into 2cm chunks -- Remove stems from cabbage and tear into 2cm pieces by hand -- Season beef with 3 g salt and 3 g black pepper, then marinate for 5 minutes - -### Searing Process - -- Heat a frying pan and add vegetable oil -- Sear the beef until the surface is **golden brown** (can be slightly rare inside, but do not burn). Remove and set aside. - -### Cooking Process 1 (First Hour) - -- Heat a soup pot, add olive oil, diced onion, diced carrot, and diced parsley -- Stir-fry until the **onion becomes translucent**, then add tomato paste and canned tomatoes -- Add beef and potato chunks, stir-fry evenly -- Add water to cover the ingredients, and simmer over medium heat for 1 hour - -### Cooking Process 2 (Last Half Hour) - -- Add diced cabbage and diced smoked sausage to the pot, stir well -- Simmer over medium heat for half an hour -- Remove the lid, add the remaining 15 g of salt, mix well, and serve - -## Additional Notes - -- Try to avoid substituting with fresh tomatoes; the combination of canned tomatoes and tomato paste provides better flavor -- Besides carrot, onion, parsley, and beef which are essential, the remaining ingredients can be freely adjusted - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/羊肉汤/羊肉汤.jpg b/en/dishes/soup/羊肉汤/羊肉汤.jpg deleted file mode 100644 index 3fbb029e..000000000 --- a/en/dishes/soup/羊肉汤/羊肉汤.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d313dfe5e7348082e71ff515e2fa95859bb459f1338e74caf6ea3fa708aaaa71 -size 180904 diff --git a/en/dishes/soup/羊肉汤/羊肉汤.md b/en/dishes/soup/羊肉汤/羊肉汤.md deleted file mode 100644 index 8f4d1a60..000000000 --- a/en/dishes/soup/羊肉汤/羊肉汤.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make Mutton Soup - -![Mutton Offal Soup](./羊肉汤.jpg) - -Mutton soup is simple and easy to prepare. It helps ward off the cold, nourishes the stomach, and promotes appetite and spleen function. It is rich in nutrients such as calcium, iron, and protein. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Mutton or mutton offal -- Cooking oil -- Cooking wine -- Green onion -- White pepper powder -- Table salt -- Cumin powder (optional) -- Cilantro (optional) - -## Measurements - -Per serving: - -- Mutton 300g -- Cooking oil 10ml -- Cooking wine 20ml -- Green onion 50g -- Boiling water 1000ml -- White pepper powder 1g -- Table salt 5g -- Cumin powder 1g -- Cilantro 20g - -## Instructions - -- Cut the mutton into pieces 5cm long and 0.5cm wide. -- Cut the green onion into small sections. -- Place the mutton in a pot, add 1000ml of room-temperature water, cooking wine, and green onion. -- Bring to a boil for 2 minutes, then remove the mutton, rinse with room-temperature water, and drain. -- Heat a pan, add cooking oil, then add the mutton and stir-fry for 2 minutes until the surface is slightly browned. -- Add boiling water and set the heat to high. -- After 5 minutes, add white pepper powder and salt, and continue to boil for 5 minutes. -- After removing from heat, add cilantro and cumin powder, and mix well. - -## Additional Tips - -- When adding boiling water, ensure the heat is high to help the oil and broth blend better. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/腊八粥.md b/en/dishes/soup/腊八粥.md deleted file mode 100644 index 965adda7..000000000 --- a/en/dishes/soup/腊八粥.md +++ /dev/null @@ -1,80 +0,0 @@ -# How to Make Laba Congee - -> No matter where Laba congee is served, it naturally simmers through the year's sweet, sour, bitter, and spicy flavors. — Rosemary, "Laba Congee" - -Laba congee, also known as Seven-Treasure Five-Flavor Congee, Buddha's Porridge, or Everyone's Meal, is a porridge made by simmering a variety of ingredients. It is rich in carbohydrates, phosphorus, magnesium, and various vitamins. It not only replenishes daily energy but also contains lotus seeds, which have a calming effect on the heart and mind, making it suitable for those under high work pressure. Excluding preparation time, it generally takes only 3 hours to complete. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Drinking water -- Rice -- Glutinous rice -- Peanuts -- Red beans -- Red dates (jujubes) -- Congee pot (regular pots may burn at the bottom; pressure cookers are recommended if available) -- Medium-sized glass bowl (or other medium-sized stainless steel containers) -- Several small bowls - -### Optional Ingredients - -Due to the diverse recipes for Laba congee, you can choose the following ingredients according to your personal taste preferences. - -- Coix seed (Job's tears) -- Black rice -- Millet -- Lotus seeds -- Mung beans -- Soybeans -- Peas -- Red kidney beans -- Longan (dried longan fruit, pitted) -- Chestnuts -- Shelled walnuts -- Raisins -- Rock sugar (or white sugar, for seasoning) - -## Measurements - -For one serving (three small bowls), the quantities are as follows: - -- Drinking water: 1 L -- Rice: 50 g -- Glutinous rice: 50 g -- Coix seed: 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 - -The quantities of the above ingredients can be adjusted according to your taste preferences. For rice-based ingredients, it is not recommended to exceed 150 g, and for other beans, it is not recommended to exceed 50 g. - -## Instructions - -- Rinse the mung beans, red beans, peanuts, soybeans, peas, and kidney beans thoroughly in advance. Place them in a clean glass bowl and fill it with 3/4 of its capacity with drinking water. Soak overnight (or for at least 8 hours). -- Rinse the rice, glutinous rice, coix seeds, black rice, millet, and lotus seeds thoroughly in advance. Place them in a clean glass bowl and fill it with 3/4 of its capacity with drinking water. Soak for 3 hours. -- Drain the water from the glass bowl containing the mung beans, red beans, peanuts, soybeans, peas, and kidney beans prepared in step 1. Transfer the remaining ingredients into a porridge pot. Add 1 liter of drinking water (or enough to cover the ingredients by the width of a thumb). Bring to a boil over high heat, then cover the pot and simmer on low heat for 30 minutes. -- Drain the water from the glass bowl containing the rice, glutinous rice, coix seeds, black rice, millet, and lotus seeds prepared in step 2. Add the remaining ingredients to the porridge pot. Cover the pot and simmer on low heat for 60 minutes. -- Wash the red dates, longan, chestnuts, walnuts, raisins (slice the red dates into small pieces), and rock sugar. Add them to the pot, cover, and simmer on low heat for 60 minutes. -- Once the porridge reaches the desired consistency, turn off the heat, serve, and enjoy. - -## Additional Notes - -- When adding ingredients to the porridge pot, stir well to ensure even distribution. Keep an eye on the water level; if it drops below the ingredients, add water immediately. -- Control the heat carefully; do not use too high heat. Stir periodically. If using a regular pot, it is recommended to boil water first before adding ingredients. Stir until it boils again, then reduce to low heat to prevent the bottom from burning. If possible, it is recommended to use a pressure cooker or a dedicated porridge pot. -- References: [The Most Authentic Laba Porridge Recipe, Sweet and Soft Success in One Go! - Bilibili](https://www.bilibili.com/video/BV1Mt411H7by/?spm_id_from=333.1391.0.0&vd_source=2a1baf3b15cd0eb7f9396b4ad2708e44), [Laba Porridge (Porridge made with various ingredients on Laba Festival) - Baidu Baike](https://baike.baidu.com/item/腊八粥/27200) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.jpg b/en/dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.jpg deleted file mode 100644 index e68e4ba7..000000000 --- a/en/dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:607a984755c2837a8f03d67327f5f280cf8038f3178466f71e1e06f20d677674 -size 170623 diff --git a/en/dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md b/en/dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md deleted file mode 100644 index 47731b83..000000000 --- a/en/dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Make Mushroom and Squab Stew - -- Mushroom and Squab Stew: Fresh broth, tender meat, and rich in nutrients - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Squab -* Mushrooms -* Corn -* Ginger -* Cooking wine -* Table salt -* Clay pot or pressure cooker - -## Quantities for 2 Servings - -* Squab: 300 g -* Mushrooms: 100 g -* Corn: 200 g -* Ginger: 30 g -* Cooking wine: 15 ml -* Table salt: 10 g - -## Instructions - -* Rinse the squab thoroughly under cold water (pre-processed by the vendor). -* Place the cleaned squab in a pot with cold water. Add 15 ml of cooking wine and ginger. Bring to a boil, then remove the squab immediately to preserve its nutrients. -* Transfer the squab to a pressure cooker or clay pot. Add enough water to cover the squab. Add 20 g of ginger, 200 g of corn, and 100 g of mushrooms. - - Note: Cook in a pressure cooker for 30 minutes. If using a clay pot, bring the water to a boil first, then reduce to low heat and simmer for 40–60 minutes. -* Once cooked, serve in a bowl and season with 3–5 g of salt. - -![Example Dish](./菌菇炖乳鸽.jpg) - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/soup/西红柿鸡蛋汤.md b/en/dishes/soup/西红柿鸡蛋汤.md deleted file mode 100644 index 68a525e3..000000000 --- a/en/dishes/soup/西红柿鸡蛋汤.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make Tomato and Egg Soup - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Tomatoes -- Eggs -- Sesame oil -- MSG (optional) -- Salt -- Green onions, ginger, garlic - -## Ingredients - -- 1 tomato -- 1–2 eggs (adjust to taste; use 2 if you prefer more egg, or 1 for a standard portion) -- 2 drops of sesame oil -- 5 grams of MSG (optional) -- 15 grams of salt -- 15 grams of green onions, ginger, and garlic combined - -## Instructions - -1. Wash the tomato and cut it into chunks. -2. Finely chop the green onions, ginger, and garlic. -3. Crack the eggs into a bowl and whisk thoroughly with chopsticks (or an egg beater). -4. Heat a pan and add 15 ml of oil. When you see a wisp of smoke rising from the oil, add the chopped green onions, ginger, and garlic, and stir-fry for 30 seconds. -5. Add the tomato chunks and stir-fry for 1 minute. -6. Pour in water until the liquid level is approximately 1.2 times the height of the ingredients in the pot, and add the salt. -7. Once the soup comes to a boil, slowly pour in the beaten eggs while stirring with chopsticks to create egg ribbons. Add the MSG and sesame oil. -8. Wait for 30 seconds, then turn off the heat and serve. - -## Additional Notes - -MSG is optional. - -If you encounter any issues or have suggestions for improving this guide while following these steps, please submit an Issue or Pull Request. diff --git a/en/dishes/soup/金针菇汤.md b/en/dishes/soup/金针菇汤.md deleted file mode 100644 index ab56762e..000000000 --- a/en/dishes/soup/金针菇汤.md +++ /dev/null @@ -1,31 +0,0 @@ -# How to Make Enoki Mushroom Soup - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Enoki mushrooms -- Eggs (optional) - -## Measurements - -Per serving: - -- Enoki mushrooms: 400-500 grams (one standard bag from the market is sufficient) -- Salt: 15 grams -- MSG: 5 grams - -## Instructions - -1. Separate the enoki mushrooms by hand as much as possible to avoid them getting stuck in your teeth. Wash and set aside. -2. Cut the enoki mushrooms into segments using a kitchen or fruit knife. You can adjust the length according to your preference, but keep it under 5 cm. -3. Place the enoki mushrooms in a pot and add enough water to cover them by about 1.1 times their height. Bring to a boil and **wait for 3 minutes**. -4. Add MSG and salt, then stir. -5. Continue heating for about 30 seconds, then turn off the heat and plate. - -## Additional Tips - -- If you prefer adding eggs to the soup, pour in beaten egg mixture after the water boils in step 3. -- After plating, you can add 3-4 drops of sesame oil (or perilla oil) for extra aroma. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/银耳莲子粥/银耳莲子粥.md b/en/dishes/soup/银耳莲子粥/银耳莲子粥.md deleted file mode 100644 index 7eadc0e3..000000000 --- a/en/dishes/soup/银耳莲子粥/银耳莲子粥.md +++ /dev/null @@ -1,41 +0,0 @@ -# How to Make Silver Ear Mushroom and Lotus Seed Porridge - -![Silver Ear Mushroom and Lotus Seed Porridge](./银耳莲子粥.png) - -Silver Ear Mushroom and Lotus Seed Porridge is a highly nutritious dish. It has a sweet flavor and is known for its benefits in nourishing the heart and calming the mind. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Silver Ear Mushroom (Tremella) -- Lotus Seeds (without hearts) -- Red Dates (Jujubes) -- Goji Berries (optional) -- Rock Sugar - -## Measurements - -For 1 serving: - -- Silver Ear Mushroom: 60g -- Lotus Seeds (without hearts): 20g -- Red Dates: 6g -- Goji Berries: 5-6g -- Rock Sugar: 10-20g - -## Instructions - -- Soak the Silver Ear Mushroom and Lotus Seeds in clean water for 2 hours. Soak the Red Dates for 10-20 minutes. Wash the Goji Berries and set aside. -- Pour 600ml of water into a pot and bring it to a boil. Then add the Silver Ear Mushroom, Lotus Seeds, and Red Dates in that order. -- Once the water boils again, cover the pot and reduce the heat to medium. Continue simmering. -- After simmering for about 1 hour, add 5-10g of Rock Sugar and 5-6g of Goji Berries. Reduce the heat to low and continue simmering. -- Simmer on low heat for another 30 minutes. The Silver Ear Mushroom should begin to become thick and viscous. -- Add another 5-10g of Rock Sugar and stir with a spoon for 5-10 minutes. -- Turn off the heat and serve with a spoon. - -## Additional Tips - -- When the Silver Ear Mushroom becomes viscous, stir it promptly with a spoon to prevent it from sticking to the bottom of the pot. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/银耳莲子粥/银耳莲子粥.png b/en/dishes/soup/银耳莲子粥/银耳莲子粥.png deleted file mode 100644 index 50ae8377..000000000 --- a/en/dishes/soup/银耳莲子粥/银耳莲子粥.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1ec7cfe938f4c2d588e82b7428704d768cdc9410ecb31814c40ed5c8edcf7ebc -size 50218 diff --git a/en/dishes/soup/陈皮排骨汤.md b/en/dishes/soup/陈皮排骨汤.md deleted file mode 100644 index a32c72b4..000000000 --- a/en/dishes/soup/陈皮排骨汤.md +++ /dev/null @@ -1,52 +0,0 @@ -# Recipe for Tangerine Peel Pork Rib Soup - -In addition to braising or stewing, fresh pork ribs can also be used to make soup. When paired with Guangdong tangerine peel, the resulting broth is highly nourishing, offering health benefits for the spleen, stomach, lungs, and throat. It is an essential recipe for those who stay up late. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Pork ribs -* Tangerine peel (Chenpi) -* American ginseng -* Dendrobium -* Polygonatum odoratum (Yuzhu) -* Ophiopogon japonicus (Maidong) -* Soup pot -* Salt - -## Measurements - -Per serving: - -* Pork ribs: 4-5 pieces (pork bones can be used as a substitute) -* Tangerine peel (preferably aged 8-20 years): 1 segment is sufficient (typically, one piece of peel consists of 3 segments) -* American ginseng （also known as 花旗参）: 9 slices -* Dendrobium: 6 pieces -* Polygonatum odoratum (Yuzhu): 5 slices -* Ophiopogon japonicus (Maidong): 7 pieces -* Soup pot: 1 per serving -* Salt: 5g - -## Instructions - -### Preparation - -* Blanch the pork ribs in hot water to remove blood and impurities. -* Rinse the tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng thoroughly. -* Clean the soup pot. - -### Cooking - -* Open the soup pot and place the pork ribs at the bottom. Then, add the tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng in order. -* Add hot water to the soup pot, but do not fill it to the brim. -* Place the pot in a steamer or stewing container and cook for 1.5 hours. -* Add salt and serve while hot. - -## Additional Notes - -The soup pot will be very hot; handle with care to avoid burns or dropping it. - -Cantonese slow-cooked soups emphasize quality ingredients and precise heat control. As long as you prepare the ingredients correctly and stew for the required duration, you will achieve excellent results! - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/陈皮排骨汤/陈皮排骨汤.jpg b/en/dishes/soup/陈皮排骨汤/陈皮排骨汤.jpg deleted file mode 100644 index 71986a07..000000000 --- a/en/dishes/soup/陈皮排骨汤/陈皮排骨汤.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:63a81eca9c15e9ed8ef8e01f6792f545959778e7dd2a40660557a96bab07d077 -size 257484 diff --git a/en/dishes/soup/陈皮排骨汤/陈皮排骨汤.md b/en/dishes/soup/陈皮排骨汤/陈皮排骨汤.md deleted file mode 100644 index b82e9f7c..000000000 --- a/en/dishes/soup/陈皮排骨汤/陈皮排骨汤.md +++ /dev/null @@ -1,54 +0,0 @@ -# Recipe for Tangerine Peel Pork Rib Soup - -In addition to braising or stewing, fresh pork ribs can be used to make soup. When paired with aged tangerine peel (Chenpi), the resulting broth is highly nourishing, offering benefits for the spleen, stomach, lungs, and throat. It is a must-have for those who stay up late. - -![Tangerine Peel Pork Rib Soup](./陈皮排骨汤.jpg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Pork ribs -* Aged tangerine peel (Chenpi) -* American ginseng -* Dendrobium -* Polygonatum odoratum (Yuzhu) -* Ophiopogon japonicus (Maidong) -* Soup pot -* Salt - -## Measurements - -Per serving: - -* Pork ribs: 4-5 pieces (pork bones can be used as a substitute) -* Aged tangerine peel (preferably aged 8-20 years): Typically, one piece consists of 3 segments; use 1 segment -* American ginseng (also known as Huashen): 9 slices -* Dendrobium: 6 pieces -* Polygonatum odoratum: 5 slices -* Ophiopogon japonicus: 7 pieces -* Soup pot: Sized for 1 serving -* Salt: 5g - -## Instructions - -### Preparation - -* Blanch the pork ribs in hot water to remove blood impurities. -* Rinse the aged tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng clean. -* Clean the soup pot. - -### Cooking - -* Open the soup pot, place the pork ribs at the bottom, and then layer the aged tangerine peel, Ophiopogon japonicus, Polygonatum odoratum, Dendrobium, and American ginseng on top. -* Add hot water to the soup pot; do not fill it completely. -* Place the soup pot in a steamer or cooker and simmer for 1.5 hours. -* Add salt and serve while hot. - -## Additional Notes - -The soup pot becomes very hot; handle with care to avoid burns or dropping it. - -Cantonese slow-cooked soups emphasize quality ingredients and precise heat control. As long as you prepare the ingredients properly and simmer for the required duration, you will achieve excellent results! - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/soup/黄瓜皮蛋汤.md b/en/dishes/soup/黄瓜皮蛋汤.md deleted file mode 100644 index bcadedc8..000000000 --- a/en/dishes/soup/黄瓜皮蛋汤.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Cucumber and Century Egg Soup - -Cucumber and century egg soup is a quick and easy homemade dish, with a light flavor and a hint of roasted aroma. It's comforting for both the heart and stomach without being greasy. Even beginners in the kitchen can make it with ease! - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Cucumber -- Century egg -- Garlic -- Green onion -- Cooking oil (pork fat is recommended) -- Salt -- Chicken bouillon powder (optional) - -## Calculation - -Before each preparation, decide how many servings you want to make. One serving is enough for 2 people. - -Per serving: - -- 1 cucumber -- 2 century eggs -- 2 cloves of garlic -- Green onion -- 10-15 g of cooking oil -- 2-3 g of salt -- 0.5-1 g of chicken bouillon powder -- 400-500 ml of water - -## Instructions - -- Wash the cucumber and slice it into thin pieces about 0.5-1.2 mm thick. -- Wash the green onion and mince it. Use the flat side of a knife to crush the garlic cloves, then peel and cut them in half. -- Peel the century eggs and cut each into 6-8 pieces. Pour oil into a pot and add the sliced century eggs and garlic. -- Stir-fry over low heat until the century eggs and garlic turn slightly golden on the surface. Add water, then increase the heat to bring to a boil. -- Add the cucumber slices. Once the water boils again, immediately turn off the heat and add salt and chicken bouillon powder for seasoning before serving. -- Pour into bowls and garnish with chopped green onions. - -## Additional Tips - -- You can choose whether or not to peel the cucumber based on your preference. -- Thin cucumber slices can be made using a peeler. -- Lightly coat the knife with sesame oil when cutting century eggs to prevent sticking. -- Reference: [【Cucumber and Century Egg Soup Step-by-Step Guide】Spring is Here__Xiachufang](https://www.xiachufang.com/recipe/103991291/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/中式馅饼/中式馅饼.md b/en/dishes/staple/中式馅饼/中式馅饼.md deleted file mode 100644 index 28a08af7..000000000 --- a/en/dishes/staple/中式馅饼/中式馅饼.md +++ /dev/null @@ -1,71 +0,0 @@ -# How to Make Chinese-Style Pie - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Flour (non-self-rising) -* Ground meat -* Oil -* Salt -* Sugar -* Cornstarch -* Soy sauce -* Seasoning (e.g., chicken bouillon, cumin, salt and pepper blend, optional) -* Garlic -* Green onion -* Egg (optional) -* Carrot (optional) -* Frying pan -* Wok (can be substituted with the same frying pan) - -## Quantities - -Per serving: - -* Flour: 200g -* Ground meat: 50g -* Oil: 30ml -* Salt: 3g -* Sugar: 5g -* Cornstarch: 10g -* Soy sauce: 5g -* Seasoning: 3g -* Garlic: 2 cloves -* Green onion: 1/4 stalk (leafy part) -* Egg: (optional, 1) - -Calculate the ratio of raw materials to be used based on the above conditions. - -## Instructions - -### Preparation - -* Take the ground meat (thawed if frozen), add 1/2 of all the above seasonings (oil, salt, sugar, soy sauce, seasoning blend) and all the cornstarch. Mix well and marinate for 30 minutes. -* Add the flour to a bowl, add the egg, add the remaining 1/2 of all the above seasonings, and add water equivalent to 1/2 the volume of the flour (to make the batter relatively thick but still pourable). Mix well. -* Mince the garlic. -* Cut the green onion into segments. -* Mince the carrot (for the filling, so it should be as fine as possible; rough chopping is acceptable). - -### Cooking - -* Heat the wok with cold oil, using a generous amount of oil. -* Once the oil is hot, add the minced garlic and stir-fry until fragrant. -* Add the marinated ground meat, stir-fry until cooked through. -* Add the minced carrot to the ground meat and stir-fry together until the oil turns golden yellow (this is to extract the flavor of the carrot). -* Turn off the heat. Let it cool for 2 minutes. -* Pour the cooked ground meat into the raw batter and mix well. -* Turn the heat back on, add a thin layer of oil to the bottom of the frying pan. -* Reduce to low heat, pour the batter into the pan, and spread it evenly. Ensure the thickness is not too high. You can lift the pan and tilt it to let the batter flow across the bottom to complete this step. -* While the surface of the pie is still liquid, sprinkle the green onion segments on top. -* Keep the heat low until the bottom is set. -* Flip the pie and continue to fry on low heat until the other side is set. -* After that, fry each side for an additional 20 seconds. -* Turn off the heat and remove from the pan. - -## Additional Notes - -- After adding the ground meat and minced carrot to the batter, mix thoroughly to ensure the flavor is distributed throughout the pie. -- The ground meat and minced carrot filling can be replaced with various pre-cooked fillings. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/凉粉/lf1.jpg b/en/dishes/staple/凉粉/lf1.jpg deleted file mode 100644 index 8b11bc71..000000000 --- a/en/dishes/staple/凉粉/lf1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:61893b5370ae37caaf92f3174023cc787ca113e8b2aa6724d90862d48c82f2c2 -size 129562 diff --git a/en/dishes/staple/凉粉/lf10.jpg b/en/dishes/staple/凉粉/lf10.jpg deleted file mode 100644 index d25a5b13..000000000 --- a/en/dishes/staple/凉粉/lf10.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:eeb55ae76874ad3639b9f3894fe51dd8b82896869ec3e67457f320182cd190d0 -size 87453 diff --git a/en/dishes/staple/凉粉/lf11.jpg b/en/dishes/staple/凉粉/lf11.jpg deleted file mode 100644 index c8603ca8..000000000 --- a/en/dishes/staple/凉粉/lf11.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:01ea2efbe5ca36dd8de751c44a070dcc7f044e7db3a0074270e28219a0ca2de4 -size 73272 diff --git a/en/dishes/staple/凉粉/lf2.jpg b/en/dishes/staple/凉粉/lf2.jpg deleted file mode 100644 index 07f9a2b7..000000000 --- a/en/dishes/staple/凉粉/lf2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:67ac0debe0e318b67e13d6c00e70c9ba2299f5b041c89d19952e3e9324d1212c -size 69094 diff --git a/en/dishes/staple/凉粉/lf3.jpg b/en/dishes/staple/凉粉/lf3.jpg deleted file mode 100644 index 2c082cf3..000000000 --- a/en/dishes/staple/凉粉/lf3.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c2b699e6a40c742aadf8bbb9f354fd7c7ab62f35c6713551afef95130c2e8a18 -size 73385 diff --git a/en/dishes/staple/凉粉/lf4.jpg b/en/dishes/staple/凉粉/lf4.jpg deleted file mode 100644 index 1e95eba8..000000000 --- a/en/dishes/staple/凉粉/lf4.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:a1f39b0767548b13cb7dc8982168f1007de952971f1eeefc917376983ea29aac -size 57536 diff --git a/en/dishes/staple/凉粉/lf5.jpg b/en/dishes/staple/凉粉/lf5.jpg deleted file mode 100644 index 0b5b186c..000000000 --- a/en/dishes/staple/凉粉/lf5.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:47a212b467fc394bce99d5fa5b6005ef081f71027b2a1ab3b94eaa1b96553ac4 -size 65076 diff --git a/en/dishes/staple/凉粉/lf6.jpg b/en/dishes/staple/凉粉/lf6.jpg deleted file mode 100644 index 754bb1cb..000000000 --- a/en/dishes/staple/凉粉/lf6.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5debe910fe1164534d19f47565fdadc54d539578a908ba42ef6ab18896f9f189 -size 64287 diff --git a/en/dishes/staple/凉粉/lf7.jpg b/en/dishes/staple/凉粉/lf7.jpg deleted file mode 100644 index 605b2a2c..000000000 --- a/en/dishes/staple/凉粉/lf7.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:dc5d3da9d1ff64b45c49cba4b41603bf980b4049f9f83be0ec9d639ba91044cd -size 49289 diff --git a/en/dishes/staple/凉粉/lf8.jpg b/en/dishes/staple/凉粉/lf8.jpg deleted file mode 100644 index bcf52c5c..000000000 --- a/en/dishes/staple/凉粉/lf8.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:6b3dafbcad1296908e55e806af1c507f8521441a618b6c53523bb1044c3915a9 -size 60950 diff --git a/en/dishes/staple/凉粉/lf9.jpg b/en/dishes/staple/凉粉/lf9.jpg deleted file mode 100644 index 5f9cc632..000000000 --- a/en/dishes/staple/凉粉/lf9.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:6af61bda9c1d60cfadd36e0aa1b8ffc0e2c860d4524182300360e07ccba004b5 -size 89763 diff --git a/en/dishes/staple/凉粉/凉粉.md b/en/dishes/staple/凉粉/凉粉.md deleted file mode 100644 index 6294fcaa..000000000 --- a/en/dishes/staple/凉粉/凉粉.md +++ /dev/null @@ -1,85 +0,0 @@ -# How to Make Liangfen - -![liangfen](./lf1.jpg) - -Liangfen won't make you feel sad! - -Estimated Cooking Difficulty: ★★★ - -## Ingredients and Tools - -- Pea starch -- Garlic -- Millet peppers -- Chili powder -- Soy sauce -- Vinegar -- White sugar -- Chicken bouillon powder -- Salt -- Crushed peanuts -- Cilantro - -## Quantities - -The ingredients listed below are for one serving. Please determine how many servings you want to make before starting. One serving is exactly enough for one person. - -- Pea starch: 100g -- Garlic: 3 cloves -- Millet peppers: 3 pieces -- Chili powder: 10g -- Soy sauce: 10ml -- Vinegar: 10ml -- White sugar: 3ml -- Chicken bouillon powder: 3g -- Salt: 3g -- Crushed peanuts: 5g -- Cilantro: 5g - -## Instructions - -- Prepare the ingredients. - - ![1](./lf10.jpg) - -- Mix 100g of pea starch with 100g of water and stir well. - - ![bz2](./lf11.jpg) - -- Pour 600g of water into a pot, bring to a boil over high heat, then reduce to low heat. - - ![bz4](./lf2.jpg) - -- Pour in the starch water while stirring continuously until the mixture becomes thick and has an even color. - - ![bz5](./lf3.jpg) - -- Find a container and brush a thin layer of cooking oil on the inside. - - ![bz6](./lf4.jpg) - -- Pour the cooked starch mixture into the container and refrigerate for 2-4 hours. - - ![bz7](./lf5.jpg) - -- Take it out after refrigeration, unmold, and cut into strips. - - ![bz7](./lf6.jpg) - -- Mince the garlic and millet peppers. Add 10g of chili powder and 5g of crushed peanuts, then mix well with hot oil. - - ![bz7](./lf7.jpg) - -- Add 10ml of soy sauce, 10ml of vinegar, 5g of white sugar, 3g of chicken bouillon powder, and 3g of salt. Mix well. - - ![bz7](./lf8.jpg) - -- Pour the seasoning over the liangfen and sprinkle with cilantro. - - ![bz7](./lf9.jpg) - -## Additional Information - -- Reference: [Detailed Steps for Making Liangfen](https://www.zhms.cn/recipe/mzvyy.html?source=2) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/利提巧卡.md b/en/dishes/staple/利提巧卡.md deleted file mode 100644 index bf23d5f9..000000000 --- a/en/dishes/staple/利提巧卡.md +++ /dev/null @@ -1,113 +0,0 @@ -# How to Make Litti Chokha - -> Litti Chokha(लिट्टी चोखा)— Roasted wheat balls from Bihar served with mashed vegetables - -Litti Chokha is the most iconic traditional staple food of Bihar, India. "Litti" refers to wheat flour balls stuffed with roasted gram flour (Sattu) and baked, while "Chokha" is a mashed condiment made from grilled vegetables such as eggplant, tomatoes, and potatoes. This is an ancient dish that once served as field rations for soldiers on the march. Preparation requires patience and takes approximately 60 minutes. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Whole wheat flour (Atta) -- Roasted gram flour (Sattu)— Can be substituted with flour made from roasted chickpeas -- Eggplant -- Tomato -- Potato -- Onion -- Garlic -- Ginger -- Green chili -- Lemon -- Cilantro -- Mustard Oil— Can be substituted with other cooking oils -- Cumin seeds -- Black salt (Kala Namak)— Can be substituted with regular salt -- Red chili powder -- Sesame seeds -- Ghee -- Salt -- Oven or open flame - -## Calculations - -Before starting, determine how many servings you plan to make. One serving is sufficient for 2 people. - -Per serving: - -**Litti (Dough Ball) Component:** - -- Whole wheat flour: 200g -- Roasted gram flour: 120g -- Onion: 1 (approx. 80g), finely chopped -- Green chili: 2, finely chopped -- Ginger: 5g, grated -- Mustard oil: 15ml -- Lemon juice: 10ml -- Cilantro leaves: 10g, chopped -- Cumin seeds: 3g -- Sesame seeds: 5g -- Red chili powder: 3g -- Black salt: 3g -- Salt: 3g -- Warm water: approx. 100ml (for kneading the dough) -- Ghee: 30g (for brushing after baking) - -**Chokha (Mashed Vegetable) Component:** - -- Eggplant: 1 (approx. 250g) -- Tomato: 2 (approx. 180g) -- Potato: 2 (approx. 240g) -- Garlic: 4 cloves (approx. 12g) -- Green chili: 1 -- Mustard oil: 15ml -- Salt: 4g -- Cilantro leaves: 10g - -## Instructions - -### Preparing the Litti Filling - -- In a bowl, mix 120g of roasted gram flour with the chopped onion, green chili, and ginger. -- Add 3g of cumin seeds, 5g of sesame seeds, 3g of red chili powder, 3g of black salt, and 3g of salt. -- Add 15ml of mustard oil, 10ml of lemon juice, and the chopped cilantro leaves. -- Mix thoroughly until well combined. The filling should be loose yet hold its shape when pressed. Set aside. - -### Preparing the Litti Dough - -- Place 200g of whole wheat flour in a large bowl -- Gradually add warm water while kneading until a *smooth and soft* dough forms -- Let the dough rest for **15 minutes** -- Divide the dough into 8 equal-sized portions -- Flatten each portion by hand into a circular disc about 8cm in diameter (slightly thicker in the center) -- Place approximately 15g of filling in the center of the disc -- Gather the edges of the dough to enclose the filling, seal tightly, and roll into a ball - -### Baking Litte - -- Preheat the oven to 200°C -- Place the Litte on a baking sheet and bake for **25-30 minutes**, flipping once halfway through, until the *surface is golden brown and cracked* -- If using an open flame: Place the Litte directly over charcoal or a low gas flame, turning frequently, until *evenly charred* -- While still hot, brush the surface of each Litte with ghee to allow it to *absorb fully* - -### Making Chokha - -- Roast eggplants, tomatoes, and potatoes directly over an open flame or in a 200°C oven for **20-25 minutes**, until the *skins are charred and the inside is completely soft* -- Peel the roasted vegetables and mash the eggplants, tomatoes, and potatoes separately using a fork or hands -- Combine the mashed vegetables in a bowl -- Add minced garlic, green chilies, 4g of salt, and 15ml of mustard oil -- Mix thoroughly until well combined -- Garnish with cilantro leaves - -### Serving - -- Plate the Litte alongside the Chokha vegetable mash -- Serve hot, tearing open the Litte by hand to dip into the Chokha - -## Additional Notes - -- Roasted Bengal gram flour (Sattu) is a specialty ingredient from Bihar, extremely nutritious, and rich in protein and fiber. It may be difficult to find in China, but you can make it at home: dry roast Bengal gram (Chana) until dark brown, then grind into powder. -- Traditional Litte is baked over cow dung cake fires, which impart a unique smoky flavor. Home ovens or open flames can be used as substitutes. -- Mustard oil is the soul of this dish; substitution is not recommended. If mustard oil is unavailable, rapeseed oil can be used as a secondary option. -- Litte Chokha is one of India's oldest foods, reportedly dating back thousands of years, and served as rations for ancient soldiers. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/印度烤饼.md b/en/dishes/staple/印度烤饼.md deleted file mode 100644 index fa5e3328..000000000 --- a/en/dishes/staple/印度烤饼.md +++ /dev/null @@ -1,97 +0,0 @@ -# How to Make Naan - -> Naan(नान)— Indian leavened flatbread - -Naan is one of the most common flatbreads in the Indian subcontinent. Traditionally baked in a tandoor (clay oven), it features a slightly charred, crispy exterior and a soft, chewy interior. You can achieve a similar result at home using a skillet or oven. It is the perfect staple to accompany Indian curries. Total time: about 30 minutes (excluding the 1-hour dough fermentation). - -Estimated Cooking Difficulty: ★★★ - -## Essential 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 leaves (optional) -- Garlic (for garlic naan, optional) -- Skillet (non-stick or cast iron) -- Rolling pin - -## Calculations - -Determine how many batches you want to make before starting. One batch yields 6 naans, sufficient for 2-3 people. - -Per batch: - -- All-purpose flour: 300g -- Yogurt: 60ml -- Dry yeast: 3g -- Sugar: 10g -- Salt: 5g -- Cooking oil: 15ml (for kneading) -- Warm water: 100ml (approx. 40°C) -- Ghee or butter: 30g (for brushing) -- Black sesame seeds: 5g (optional) -- Cilantro leaves: 10g (optional) -- Garlic: 3 cloves (approx. 9g), minced (for garlic version, optional) - -## Instructions - -### Kneading and Fermentation - -- Dissolve 3g of dry yeast and 10g of sugar in 100ml of warm water (water temperature approx. 40°C; do not make it too hot). -- Let it rest for **5 minutes** until *fine bubbles form on the surface* (indicating the yeast is active). -- In a large bowl, combine 300g of all-purpose flour and 5g of salt, mixing evenly. -- Pour in the yeast mixture, 60ml of yogurt, and 15ml of cooking oil. -- Knead by hand until the dough is *smooth and soft* (the dough should be slightly softer than usual; slight stickiness is normal). -- Knead for **8-10 minutes**. -- Coat the surface of the dough with 3ml of oil to prevent drying. -- Cover the bowl with a damp cloth or plastic wrap. -- Let it rise in a warm place for **at least 1 hour**, until *the dough doubles in size*. - -### Dividing and Rolling - -- Remove the fermented dough and gently knead to release air. -- Divide into 6 equal portions (each approx. 80g). -- Take one portion and lightly dust your hands with 3ml of flour or oil. -- Use a rolling pin to roll the dough into a long oval or teardrop shape, about 4-5mm thick. -- For garlic naan: Sprinkle minced garlic and cilantro leaves on the surface, then gently press them into the dough with the rolling pin. -- You may sprinkle sesame seeds on the surface of the naan. - -### Baking - -**Method 1: Skillet (Recommended)** - -- Heat a skillet (cast iron is best) over high heat until *extremely hot* (a drop of water should evaporate instantly). -- Brush a thin layer of water on one side of the dough. -- Place the dough in the skillet, water-side down. -- Bake for **1-2 minutes**, until *the bottom develops golden-brown spots and the dough begins to puff up*. -- Flip the dough and continue baking for **1-2 minutes**. -- If using a gas stove: After flipping, use tongs to lift the dough and hold it directly over the open flame for **a few seconds** to puff it up quickly. -- Immediately after removing from heat, brush ghee or butter onto the surface. - -**Method 2: Oven** - -- Preheat the oven to its highest temperature (typically 250°C / 480°F). -- Place the dough on a baking sheet. -- Bake for **3-5 minutes**, until *the surface is golden brown and puffed up*. -- Remove from the oven and brush with ghee or butter. - -### Serving - -- Serve hot. -- Pairs well with any Indian curry, such as Butter Chicken or Red Kidney Bean Curry. - -## Additional Notes - -- The softness of the dough is key. Dough that is too hard will result in dry, tough flatbreads. The dough should be moist and slightly sticky to the touch. -- Cast iron skillets perform better than non-stick pans, providing higher heat and better charring. -- Ghee or butter must be applied immediately after baking; this is crucial for the aroma and texture of Indian flatbreads. -- Besides plain Naan, common variations include: Garlic Naan, Cheese Naan, and Butter Naan. -- Naan has a history of hundreds of years in India, with the earliest records dating back to 1300, believed to originate from Persian culture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/印度焖饭.md b/en/dishes/staple/印度焖饭.md deleted file mode 100644 index bbd90b8f..000000000 --- a/en/dishes/staple/印度焖饭.md +++ /dev/null @@ -1,120 +0,0 @@ -# How to Make Dum Biryani - -> Dum Biryani (दम बिरयानी) — Indian Spiced Rice Pilaf - -Dum Biryani is India's most famous rice dish and a royal delicacy passed down from the Mughal Empire era. "Dum" means "slow-cooking with steam." Marinated meat and half-cooked Basmati rice are layered in a pot, which is then sealed and slow-cooked to allow the essence of the spices to fully penetrate. This is an extremely aromatic, multi-layered main dish. Preparation takes about 90 minutes (including 1 hour for marinating the meat). - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Basmati Rice -- Chicken Thighs (boneless; lamb can be substituted) -- Yogurt -- Onions -- Tomatoes -- Ginger -- Garlic -- Green Chilies -- Cilantro (Coriander leaves) -- Mint Leaves -- Saffron (edible yellow food coloring can be used as a substitute) -- Milk -- Ghee -- Cooking Oil -- Turmeric Powder -- Red Chili Powder -- Garam Masala -- Whole Spices: Bay Leaves, Cinnamon Sticks, Cardamom, Cloves, Star Anise -- Salt -- Heavy-bottomed Pot (with a tight-fitting lid for sealing) -- Dough (for sealing the pot lid) - -## Calculations - -Determine how many servings you want to make before each preparation. One serving is sufficient for 3-4 people. - -Per Serving: - -**Meat Marination:** - -- Chicken Thighs: 500g (boneless, cut into large chunks) -- Yogurt: 100ml -- Ginger: 15g, grated -- Garlic: 6 cloves (approx. 18g), grated -- Red Chili Powder: 5g -- Turmeric Powder: 3g -- Garam Masala: 5g -- Salt: 5g -- Lemon Juice: 15ml - -**Rice Portion:** - -- Basmati Rice: 300g (soaked for 30 minutes in advance) -- Water: 2000ml (for boiling rice) -- Bay Leaves: 2 leaves -- Cardamom: 3 pods -- Cloves: 4 pieces -- Cinnamon Stick: 1 stick (approx. 5cm) -- Star Anise: 1 piece -- Salt: 10g - -**Assembly Portion:** - -- Onions: 3 (approx. 300g), thinly sliced -- Cooking Oil: 50ml (for frying onions) -- Ghee: 30g -- Saffron: 0.5g + Warm Milk: 30ml (for soaking) -- Mint Leaves: 20g -- Cilantro Leaves: 20g -- Green Chilies: 3, slit lengthwise - -## Instructions - -### Marinating the Chicken (1 hour in advance) - -- In a large bowl, mix yogurt, grated ginger and garlic, red chili powder, turmeric powder, garam masala, salt, and lemon juice. -- Add the chicken chunks and coat them evenly with the marinade. -- Cover with plastic wrap and refrigerate for **at least 1 hour** (overnight is best). - -### Preparing Saffron Milk and Frying Onions - -- Soak 0.5g of saffron in 30ml of warm milk for **15 minutes**, and set aside. -- Pour 50ml of cooking oil into a pan and heat over medium heat. -- Add thin slices of onion and stir-fry until *deep golden brown and crispy* (about 12-15 minutes; patience is required). -- Remove the fried onions, drain excess oil with paper towels, and set aside. - -### Cooking Par-boiled Rice - -- Drain the soaked Basmati rice. -- Bring 2000ml of water to a boil in a large pot. -- Add bay leaves, cardamom, cloves, cinnamon sticks, star anise, and 10g of salt. -- Add the rice and boil over high heat for **5-6 minutes**, until the rice is *about 70% cooked* (soft on the outside but still firm in the center). -- Drain immediately, discard the whole spices, and set aside. - -### Assembly and Dum Cooking - -- Grease the bottom of a heavy-bottomed pot with 15g of ghee. -- Layer 1: Spread the marinated chicken evenly on the bottom of the pot. -- Layer 2: Add half of the par-boiled rice. -- Sprinkle half of the fried onions, mint leaves, cilantro leaves, and green chilies. -- Layer 3: Add the remaining rice. -- Sprinkle the remaining fried onions, mint leaves, and cilantro leaves. -- Evenly drizzle the saffron milk over the top layer of rice. -- Place the remaining 15g of ghee (cut into small pieces and scattered) on top. -- **Seal the lid**: Seal the gaps around the pot's rim using a dough made from flour and water (traditional method), or wrap the pot's rim with aluminum foil before placing the lid. -- Heat over high heat for **3 minutes** until steam begins to escape. -- Then reduce to the lowest heat and **cook on dum for 25-30 minutes**. -- After turning off the heat, **do not open the lid** and let it rest for another **5 minutes**. -- Open the lid, gently fold the layers together from the bottom using a large spatula to mix evenly. -- Serve with Raita. - -## Additional Notes - -- Basmati rice is essential for making Biryani; regular rice cannot replicate its unique long-grain aroma. It is available on major Chinese e-commerce platforms. -- Sealed dum cooking is the essence of this dish. Steam must not escape, or the rice will dry out. -- The rice should only be cooked to 70% doneness, as it will continue to absorb moisture and cook further during the dum process. Overcooking will result in mushy rice in the final dish. -- There are two major schools of Indian Biryani: Hyderabadi style uses raw meat at the bottom for dum cooking, while Lucknowi style pre-cooks the meat before assembling with rice. This recipe uses the most common hybrid method. -- This dish is a staple at weddings and festivals in India and is known as the "national dish of India." - -If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/可乐炒饭.md b/en/dishes/staple/可乐炒饭.md deleted file mode 100644 index 4ac2b9c5..000000000 --- a/en/dishes/staple/可乐炒饭.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Cola Fried Rice - -Cola fried rice uses cola to replace sugar, delivering a caramelized, slightly sweet flavor. A lifesaver for those who are lazy; with just a few simple steps, you can make fried rice with a unique texture. Fragrant, silky eggs paired with a rich sauce make every bite a surprise. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Rice -- Cola (regular or diet/sugar-free) -- Eggs -- Ham sausage (or luncheon meat, optional) -- Oil -- Light soy sauce -- Dark soy sauce -- Oyster sauce -- Doubanjiang (broad bean paste, optional) -- Scallions -- Pepper (white or black) - -## Quantities - -Before each preparation, determine how many servings you want to make. One serving is sufficient for one person. - -Per serving: - -- 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 5 ml if using sugar-free cola; add 5 ml if not using Doubanjiang) -- Doubanjiang: 7.5 ml -- Oyster sauce: 5 ml -- Scallions: 5 g -- Pepper: 1 g - -## Instructions - -- Heat the wok or pan, add 25 ml of oil, and crack in two eggs. Fry until the bottom is completely set. -- Flip the eggs and fry until both sides are completely set. -- Turn off the heat, remove the eggs, cut them into 2–5 cm² pieces, and return them to the pan (you can also simply scramble them directly in the pan with a spatula). -- Turn the heat back on, pour in the cola, light soy sauce, dark soy sauce, Doubanjiang, and oyster sauce. Stir well to combine. -- Heat until the liquid in the pan reduces to about 1/3 of its original volume. Add the rice and ham sausage, and stir-fry evenly. -- After mixing well, reduce the heat to low. Make a well in the center of the food in the pan, crack in one egg, cover with a lid, and let it steam for 2 minutes. -- Remove the lid and stir-fry until the third egg is fully cooked. Sprinkle with scallions and pepper, then serve. - -## Additional Tips - -- Regular cola yields better flavor. -- If you prefer a drier texture, stir-fry for a longer time. -- If you want to skip steps, you can add all 3 eggs at the beginning and omit the step of making a well for the third egg. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/咸肉菜饭.md b/en/dishes/staple/咸肉菜饭.md deleted file mode 100644 index 81e88bef..000000000 --- a/en/dishes/staple/咸肉菜饭.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Salted Pork and Vegetable Rice - -The vegetables and salted pork in this dish dance together in harmony, enriched by lard. The rice grains absorb the savory juices, turning a beautiful amber hue. The crispy, caramelized rice crust and crunchy vegetable stems create a delightful double-texture experience, evoking memories of childhood kitchens. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Rice -- Leafy greens (recommended: Shanghai greens, also known as "Ai Gai" or small-headed bok choy) -- Salted pork (mildly salted) -- Winter bamboo shoots (optional) -- Lard -- Cooking wine (optional) -- White sugar (optional) -- White pepper powder (optional) - -## Calculations - -Before starting, determine how many servings you wish to prepare. One serving is sufficient for 3 people. - -Per serving: - -- Rice: 300 g -- Water: 310 ml (300 ml for firmer rice, 325 ml for softer rice; add an extra 20 ml if using winter bamboo shoots) -- Leafy greens: 400 g -- Salted pork: 150 g -- Winter bamboo shoots: 100 g -- Lard: 15 g -- Cooking wine: 15 ml -- White sugar: 0-3 g -- White pepper powder: 1 g - -## Instructions - -- If using winter bamboo shoots, slice them thinly and boil in cold water for 10 minutes to remove bitterness. -- Cut the salted pork into 1 cm cubes. -- In a cold pot, add 10 g of lard, cooking wine, and white sugar along with the salted pork and bamboo shoots. Stir-fry over medium-low heat until the meat turns translucent and bubbles form. -- Chop the leafy greens. Separate the stems from the leaves. Cut the stems into 0.5 cm cubes. Cut the leaves into 2-3 cm long by 1-1.5 cm wide pieces. -- Stir-fry the stems until they turn a vibrant emerald green. -- Wash the rice thoroughly and add it to the rice cooker with water. -- Spread the fried salted pork and stems evenly over the rice. -- Start the normal rice cooking mode. In the last 10 minutes, open the lid and quickly spread the chopped leaves over the rice. -- After cooking, let it rest for 5 minutes. Then, drizzle with 5 g of lard and white pepper powder, and mix vigorously until well combined. - -## Additional Tips - -- When spreading the fried salted pork and stems over the rice, do not stir them into the rice during the cooking process. -- Avoid buying "hometown fresh salted pork" as it tends to be very salty. If your salted pork is not mild, you can mix in fresh pork belly cubes, reduce the amount of salted pork, or soak the lean meat parts in 5% sugar water for 20 minutes. -- Reference: [Salted Pork and Vegetable Rice - Wikipedia](https://wuu.wikipedia.org/wiki/%E5%92%B8%E8%82%89%E8%8F%9C%E9%A5%AD) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/基础牛奶面包/1-1成品.jpg b/en/dishes/staple/基础牛奶面包/1-1成品.jpg deleted file mode 100644 index 31ee660b..000000000 --- a/en/dishes/staple/基础牛奶面包/1-1成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f4688133a489ecfcf8151e85c5bde949e5a81025a4ea72d3fe78fdeb3983e7fd -size 41865 diff --git a/en/dishes/staple/基础牛奶面包/2-1设备简介1.jpg b/en/dishes/staple/基础牛奶面包/2-1设备简介1.jpg deleted file mode 100644 index 06d1ab4e..000000000 --- a/en/dishes/staple/基础牛奶面包/2-1设备简介1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ad2286261c0539859053a0b418c611441aeeb9650718b07be994916483cc15b4 -size 372430 diff --git a/en/dishes/staple/基础牛奶面包/2-2设备简介2.jpg b/en/dishes/staple/基础牛奶面包/2-2设备简介2.jpg deleted file mode 100644 index 02a25e72..000000000 --- a/en/dishes/staple/基础牛奶面包/2-2设备简介2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fd6c0a2d566317b225d08bf477b8176dd08539999c95e449ce646456846cc9fb -size 338124 diff --git a/en/dishes/staple/基础牛奶面包/4-1酵头1.jpg b/en/dishes/staple/基础牛奶面包/4-1酵头1.jpg deleted file mode 100644 index 43c035e9..000000000 --- a/en/dishes/staple/基础牛奶面包/4-1酵头1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:16234b6b0950130a5c11748d601f5bbbc9bc4cd379038c1be7bb95a7802437b2 -size 25710 diff --git a/en/dishes/staple/基础牛奶面包/4-2酵头2.jpg b/en/dishes/staple/基础牛奶面包/4-2酵头2.jpg deleted file mode 100644 index 508ae1d5..000000000 --- a/en/dishes/staple/基础牛奶面包/4-2酵头2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:acf5a9003d6db7bd4c0d730f32917de0e00bd287d4b2ed42e00e3eba81483eba -size 81943 diff --git a/en/dishes/staple/基础牛奶面包/4-3酵头3.jpg b/en/dishes/staple/基础牛奶面包/4-3酵头3.jpg deleted file mode 100644 index b55200b0..000000000 --- a/en/dishes/staple/基础牛奶面包/4-3酵头3.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:34f1f2117451edea9f3379c65f1e10c89b1d2aa02fcc2787b2d09fc7be421c88 -size 40494 diff --git a/en/dishes/staple/基础牛奶面包/4-4此时的面团.jpg b/en/dishes/staple/基础牛奶面包/4-4此时的面团.jpg deleted file mode 100644 index 0e21bfa6..000000000 --- a/en/dishes/staple/基础牛奶面包/4-4此时的面团.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f28e7c4ba67b43e829af75036803dbc3d50eef7247357b2db55d44c84ff365b1 -size 40123 diff --git a/en/dishes/staple/基础牛奶面包/4-5转移到容器内.jpg b/en/dishes/staple/基础牛奶面包/4-5转移到容器内.jpg deleted file mode 100644 index 01cc9cf6..000000000 --- a/en/dishes/staple/基础牛奶面包/4-5转移到容器内.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ad4126cb21f3093205985667bd1da83125505a40716cd5eebffa81e38f9efdcd -size 31905 diff --git a/en/dishes/staple/基础牛奶面包/4-6成品面包.jpg b/en/dishes/staple/基础牛奶面包/4-6成品面包.jpg deleted file mode 100644 index 8ac52c40..000000000 --- a/en/dishes/staple/基础牛奶面包/4-6成品面包.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:45531359bb77762d2df3540d5c51e0aa83b3d0f2fa9947b03ddbaa2e8180ef10 -size 42794 diff --git a/en/dishes/staple/基础牛奶面包/5-1成品.jpg b/en/dishes/staple/基础牛奶面包/5-1成品.jpg deleted file mode 100644 index a1875d02..000000000 --- a/en/dishes/staple/基础牛奶面包/5-1成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fe52d48e058bd5803c56bcb6499c26e78a7b3d25dcd74ee2144a6602e3d8f4f7 -size 33865 diff --git a/en/dishes/staple/基础牛奶面包/基础牛奶面包.md b/en/dishes/staple/基础牛奶面包/基础牛奶面包.md deleted file mode 100644 index 99e296af..000000000 --- a/en/dishes/staple/基础牛奶面包/基础牛奶面包.md +++ /dev/null @@ -1,203 +0,0 @@ -# How to Make Basic Milk Bread - -![Finished Milk Bread](./1-1成品.jpg) - -Bread is a common staple food. Ordinary bread requires long fermentation and kneading times. However, this recipe simplifies the steps as much as possible to make it beginner-friendly while preserving its flavor. Of course, if you have higher requirements, you can refer to other bread recipes. - -This recipe **requires many additional tools**, which will be introduced in detail in the following sections. - -This recipe is aimed at **baking beginners**, with a **medium** difficulty level and an estimated preparation time of **200 minutes**. - -Estimated Cooking Difficulty: ★★★★★ - -## Essential Ingredients and Tools - -### Required Ingredients - -- High-gluten or all-purpose flour *（Preferably use high-gluten flour, but **avoid using low-gluten flour**. All "all-purpose flour" mentioned without special instructions refers to all-purpose flour.）* -- Eggs *(Size and weight are not critical.)* -- Sugar *(If you have syrup, that would be best.)* -- Dry yeast -- Salt -- Milk, light cream, condensed milk, or milk powder *（It is best to use **milk powder** for a rich milky flavor, but **do not use any compound milk powders**, such as adult or infant formula, due to unstable chemical properties. You can also mix two dairy products. Try to **avoid ingredients with added sugar**, as the actual sugar content may exceed the amount recommended in this recipe.）* -- Butter or corn oil *（If the **selected dairy product has a very high fat content, you may skip adding extra fat**. Preferably use unsalted animal butter. Soybean oil may have a bean-like aroma, so it is best to avoid using it.）* -- Vital wheat gluten (optional) -- Vanilla extract (optional) - -### Necessary Tools - -- Oven *（**Do not use an oven without temperature control**）* -- Measuring cups -- Cloth -- Rolling pin -- Parchment paper or molds - -### Optional Ingredients, Tools, and Introductions to Ingredients and Tools - ->![Utensil 1](./2-1设备简介1.jpg) ->![Utensil 2](./2-2设备简介2.jpg) ->Baking is a distinct category of culinary arts, so its tools differ significantly from those used in everyday cooking. Below are descriptions of commonly used tools. - -- ① Measuring cup: Used to measure ingredients. Measuring cups are generally measured in units of "cups." Do not shake the cup while measuring to avoid under-measuring the ingredients. -- ② Spatula: Also known as a silicone scraper, it is used for stirring and scraping batter or dough stuck to the edges of containers. -- ③ Cloth: Placed over the dough surface to prevent excessive moisture loss during the preparation process. Choose between a damp or dry cloth based on the specific requirements of the recipe. It is recommended to use a steamer liner cloth (not disposable) or plastic wrap. -- ④ Oven: Used for baking ingredients. Ovens are categorized into small, economical models and large, professional ones. Economical ovens often have poorer insulation, which can lead to uneven heating; in such cases, lower the temperature and extend the baking time. Ovens must be preheated before use. This will be discussed in detail in subsequent chapters. -- ⑤ Bench scraper: Used to scrape dough off the work surface and cut dough into appropriate sizes. A clean knife can also be used as an alternative. -- ⑥ Rolling pin: Used to flatten and press the dough. -- ⑦ Spray bottle: Used to evenly coat the dough or container surface with water or oil, helping to create a crispy crust and prevent sticking. -- ⑧ Sifter: Used to evenly distribute flour or remove lumps and impurities. -- ⑨ Work surface or silicone mat: Used as a surface for kneading, preventing the dough and the surrounding area from getting dirty. -- ⑩ Brush: Used to brush egg wash onto the dough, giving the finished product a shiny, glossy, and attractive appearance. -- 11. Parchment paper: Prevents the baked goods from sticking to other items and makes it difficult to release them from the mold. Parchment paper is heat-resistant and safe to use. Some parchment papers have a specific side orientation, so be careful when using them. -- 12. Mold: Helps shape the bread during baking. While there are few specific requirements for bread molds, cake molds should ideally be made of anodized aluminum and coated with a non-stick spray mixture to help the cake rise properly. -- Vital wheat gluten: This is a protein extracted from wheat that forms a mesh-like structure when it absorbs water. It is widely used in daily life, such as in making seitan. -- Vanilla extract: A highly purified natural flavoring derived from vanilla beans. It is commonly used to make vanilla-flavored foods and also helps neutralize off-flavors, such as the eggy smell. - -## Calculations - -**Note: Although specific ingredient quantities are provided, factors such as indoor temperature, humidity, and even the amount of yeast in the air can affect the preparation process. This recipe will provide adjustment suggestions as needed during the process.** - -The "cup" is a common baking measurement unit because it allows for easy conversion between volume and weight. 1 cup = 250 ml. Generally, 1 cup of flour = 120 g. For more conversions, see the appendix. - -Here, larger quantities are measured in cups, and smaller quantities are measured in grams. - -Per serving: - -- **Sourdough Starter** - - Flour: 1 cup (fill the cup and level off the excess with a spoon; do not shake) - - Warm water (30°C / 86°F, comfortable to touch): 1 cup - - Yeast: 2 g - - Salt: 2 g -- **Dough** - - Flour: 2½ cups - - Egg: 1 - - Sugar or syrup: ⅛ cup - - Dairy products: ¼ cup total (reconstitute milk powder with water) - - Butter or corn oil: ⅛ cup - - Vital wheat gluten: ¼ ~ ½ cup (optional) - - Vanilla extract: 3 g (optional) - -## Instructions - -### Making the Sourdough Starter - -The sourdough starter is a pre-fermented product. Pre-fermentation not only increases the success rate but also allows for a longer fermentation time, which enhances the bread's flavor. If possible, ferment the starter for 4 days to achieve the best flavor. However, for beginners, a starter fermented for just 30 minutes will already yield impressive results. Let's proceed with making the starter. - -![Ideal state of the starter before fermentation](./4-1酵头1.jpg) - -1. First, mix the yeast with ***warm water at 30°C (86°F)*** using a spatula or kitchen utensil until well combined. Let it sit for 5 minutes. Then, mix it with the flour and stir until uniform. The starter at this stage should be a **very thick** batter. - -![Cover the starter with a cloth](./4-2酵头2.jpg) - -2. Cover the batter with a cloth and place it in a **warm place** to ferment for 45 to 60 minutes. - -![Final appearance of the starter](./4-3酵头3.jpg) - -3. The final batter should have many bubbles on the surface and have visibly increased in volume. - -**Did the fermentation fail? Check here:** - ->1. Ensure the yeast has not expired. ->2. Ensure the water temperature is appropriate. ->3. Extend the fermentation time; you can leave it in the refrigerator overnight. ->4. The temperature might be too low. In this case, preheat the oven to 60°C (140°F), turn it off, and place the starter inside to ferment. ->5. You can add an equal amount of yeast, mix well, and restart fermentation, extending the time. ->6. Try adding 3 g of sugar and fermenting again. - -**How to make a "permanent" sourdough starter?** - ->With a starter, baking bread anytime is no longer a dream! You can make a "permanent" starter using the following method: -> ->1. After making the starter as described above, store it in a cool place (even in the refrigerator!). Every 1–3 days, sprinkle a thin layer of flour on top (just enough to cover the visible batter thickness), stir again, and continue covering with a cloth to ferment. If the fermentation is too fast and the volume becomes too large, discard a portion. ->2. When you are ready to bake bread, keep only the amount of starter equal to its pre-fermentation volume to continue fermenting, and use the rest for the dough. ->3. Over time, the starter will develop a unique aroma, which is the best "ingredient" for bread! - -### Making the Dough - -With the starter, you're halfway there! - -![The dough at this stage](./4-4此时的面团.jpg) - -1. Combine all remaining ingredients with the starter using a spatula. Be sure to scrape the sides of the bowl to ensure thorough mixing. Once the dough comes together and no dry flour remains, press it with one clean, dry hand while holding the bowl with the other to form a cohesive mass. Then, turn it out onto a work surface or silicone mat. - -> The dough should now be formed and relatively soft. If it fails to come together and is very sticky, there may be insufficient flour; add ¼ cup of flour and mix again until it forms. If the dough has formed but there is still a lot of dry flour, it needs more kneading. Increase the kneading time accordingly. -> -> When pressing the dough, push it away with your fist, fold it over, and push it away again. Repeat this process to incorporate all flour from the sides of the bowl into the dough. - -2. Use the heel of your hand to push the dough away, fold it over, and push it away again until there are no dry flour lumps on the surface. The dough will not yet be smooth. - -> If using a work surface, some sticking may occur. Use a scraper or knife to lift the dough if needed. -> -> If the dough has formed but is quite stiff, it may lack moisture. Lightly wet your hands or use a spray bottle to moisten the surface evenly, then cover with a damp cloth and let it rest for 20 minutes. Repeat if necessary. - -![Transferred to the container](./4-5转移到容器内.jpg) - -3. Spray the inside of a container (at least three times the volume of the dough) with vegetable oil (or coat it evenly by hand). Place the dough inside, cover with a cloth, and let it ferment for 1 hour. - -> If fermentation issues arise, refer to the troubleshooting section under "Starter Preparation" for solutions to failed fermentation. -> -> The surface of the fermented dough should be tacky. If it is not, lightly wet your hands or use a spray bottle to moisten the surface evenly, then let it ferment for another 20 minutes. - -4. The dough should now be twice its original size. Lightly dust a work surface or silicone mat with flour (just enough to see the surface underneath). Turn the dough out and press it gently with your hands to release the air. -5. Use a rolling pin to roll the dough into a 1 cm thick sheet. Then, roll it up tightly from one end to the other, ensuring no air pockets remain. -6. Rotate the dough 90° and repeat steps 4 and 5. -7. Shape the bread and place it seam-side down on a baking sheet lined with parchment paper or in a greased mold. - -> You can spray the baking sheet lightly with oil or brush it with a thin layer of butter before placing the parchment paper. This will prevent the paper from shifting. - -8. Let it ferment in the tray or mold for 30 to 45 minutes. - -> If fermentation issues arise, refer to the troubleshooting section under "Starter Preparation" for solutions to failed fermentation. - -9. Meanwhile, preheat the oven. - -> Oven preheating: Preheat the oven to its highest temperature for at least 20 minutes without any food inside. - -10. Use scissors or a knife to score several slits on the bread for decoration. -11. Brush the bread with egg wash. (Optional) - -![Finished Product](./4-6成品面包.jpg) - -11. Place in the oven and bake at 180°C (top and bottom heat) for 30 minutes, then reduce the temperature to 165°C and bake for an additional 10 minutes. - -> Oven temperatures can vary. During baking, observe the bread. If there is no noticeable color change after 30 minutes, the temperature is too low. In this case, increase the temperature by 5–10°C or bake for an additional 5–10 minutes. -> After baking, taste the bread. If the crust tastes bitter (note: as long as it isn't bitter, it is not overbaked), the temperature is too high. Try reducing the temperature by 5–10°C or decreasing the baking time by 5–10 minutes. -> If the exterior is caramelized but the interior is undercooked, reduce the temperature by 5–15°C and extend the baking time by 10–20 minutes. -> -> If the bread crust becomes too hard or cracks significantly, cover the bread with aluminum foil and remove it during the last 10 minutes of baking, or place another baking tray upside down on the top rack and remove it during the last 10 minutes. - -12. Allow to cool completely, then store in a food-grade bag. It can be kept fresh for one week. Frozen storage lasts for one month. - -> After sealing the bread in a food bag overnight, both the interior and the crust will become softer. Therefore, the best time to enjoy it is the next morning. - -## Additional Information - -1. Common Ingredient Conversions (for reference only) - -| Volume /cup | Ingredient | Weight /g | -|:---------:|:----:|:-------:| -| 1 | Butter | 227 | -| 1 | Flour | 120 | -| 1 | Granulated Sugar | 180 ~ 200 | -| 1 | Coarse Sugar | 200 ~ 220 | -| 1 | Powdered Sugar | 130 | -| 1 | Chopped Dried Fruits | 114 | -| 1 | Raisins | 170 | -| 1 | Honey | 340 | - -2. How to Store Excess Bread - - You can slice the bread and freeze it. When ready to use, let it come to room temperature or heat it directly. **Do not refrigerate!** Refrigeration causes bread to lose moisture rapidly. - -3. Recommended Serving Suggestions - -![Finished Product](./5-1成品.jpg) - -a. Take a large piece of bread and cut it in half horizontally. Place it in a pan over low heat and warm it for 1 to 2 minutes (generally no oil is needed, but if you prefer a crispy crust, you can brush butter on the bread surface before frying). -b. Spray 3 to 4 pumps of oil into the pan using a spray bottle, heat over high heat until the pan is slightly smoking, then reduce to the lowest heat setting. -c. Add one egg to the pan and cover with a lid. Wait for 2 to 3 minutes. Then flip the egg and cook for another 2 to 3 minutes. -(This method produces a runny yolk egg. If you prefer a fully cooked egg, add up to 1 ml of water before flipping, reduce the heat to medium-low, and cook until the water evaporates. This will result in a fully cooked egg.) -d. Spread your favorite sauce on both sides of the bread, and place the egg in between. - ---- ---- --------------- ---------- ----- -- ---- -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md b/en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md deleted file mode 100644 index 24a2db9e..000000000 --- a/en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Microwave Sausage Claypot Rice - -![Microwave Sausage Claypot Rice](微波炉腊肠煲仔饭.png) - -Programmers are mostly single 🐶, so no matter how many dishes you cook, you'll always have the trouble of not finishing them all. Therefore, a simple sausage claypot rice is just right. - -Cooking it in the microwave takes only `15 minutes`. It's nutritious and delicious. This is a simple yet delicate staple dish. Show off your skills to TA. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Tools - - Microwave - - 2 large bowls (microwave-safe bowls recommended) - - 1 small bowl -- Ingredients - - Rice 200 ml - - 1 sausage - - 1 egg - - 1 carrot - - Salt - - Oil 15 ml - - Light soy sauce 10 ml - - 1 green onion - -## Serving Size - -Serves 1. - -## Instructions - -- Wash the rice thoroughly, then pour it into the `rice bowl`. Add 400ml of water and **cover it with a lid**. -- Place it in the microwave on high power for `6` minutes. While the rice is cooking, prepare the ingredients: - - Slice the sausage - - Wash the greens - - Slice the carrot - - Chop the green onion - - In the `greens bowl`, place the greens and carrot slices, pour in 10 ml of oil, and add 5 g of salt. - - In the `small bowl`, pour in 10 ml of light soy sauce and 5 ml of oil. -- After 6 minutes, use a towel or heat-resistant gloves to remove the bowl. You'll see the rice is about 80% cooked. -- Arrange the sliced sausage on top of the rice and continue cooking on high power for `2` minutes. -- Remove the sausage rice and add the `greens bowl`. Cook on high power for `4-5` minutes. -- Arrange the greens on top of the sausage rice, crack an egg on top, and optionally continue cooking on high power for `40-60` seconds based on your preference. -- Remove the sausage rice; it's basically done. -- Place the `small bowl` inside and continue cooking on high power for `30` seconds. -- Drizzle the heated light soy sauce over the sausage rice and sprinkle with chopped green onions. -- The leftover greens can be dipped in soy sauce and eaten. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or Pull request. diff --git a/en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.png b/en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.png deleted file mode 100644 index a8fe3fa8..000000000 --- a/en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:bf6a4b313a3eb6935bddd6e0c6af4c762e91139d4314beffa9365d729ea7ee4d -size 524335 diff --git a/en/dishes/staple/意式肉酱面/final.jpg b/en/dishes/staple/意式肉酱面/final.jpg deleted file mode 100644 index c6451e22..000000000 --- a/en/dishes/staple/意式肉酱面/final.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c4308dbfe8c650eaa64adfd1453267fa0fbef2576950f70413dc5cf049797bba -size 168916 diff --git a/en/dishes/staple/意式肉酱面/sauce.jpg b/en/dishes/staple/意式肉酱面/sauce.jpg deleted file mode 100644 index 51485271..000000000 --- a/en/dishes/staple/意式肉酱面/sauce.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1fd980ce8583f0e29743981d598f40bc4cfca7178ed79d9d4934aefbd1711968 -size 102009 diff --git a/en/dishes/staple/意式肉酱面/spaghetti.jpg b/en/dishes/staple/意式肉酱面/spaghetti.jpg deleted file mode 100644 index 5008e128..000000000 --- a/en/dishes/staple/意式肉酱面/spaghetti.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:0beec4d401e3cc317cacba32b324f84eddbfae4f58baf741411f420b95b15a12 -size 169125 diff --git a/en/dishes/staple/意式肉酱面/意式肉酱面.md b/en/dishes/staple/意式肉酱面/意式肉酱面.md deleted file mode 100644 index a9cc7df5..000000000 --- a/en/dishes/staple/意式肉酱面/意式肉酱面.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Spaghetti Bolognese - -![Finished Dish](./final.jpg) - -Spaghetti Bolognese is a very easy dish to prepare. Once you get the hang of it, you can make it in under 15 minutes, saying goodbye to instant noodles forever. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Spaghetti -- Spaghetti Sauce (Bolognese Sauce) -- Ground Meat -- White Onion (Purple onion also works) - -## Quantities - -Determine how many servings you want to make before starting. One serving is enough for 2 people. - -Per serving: - -- Spaghetti: 180g (adjust according to appetite) -- Ground Meat: 80g (adjust according to appetite) -- Onion: About half a large onion (approx. 150g, typically twice the weight of the meat) -- Spaghetti Sauce: 300g (adjust as needed) -- Cooking Oil: 10-15ml - -## Instructions - -- Add water to a pot and bring it to a boil. Then add the spaghetti (cook for 6–12 minutes). -- While the water is heating up, you can prepare the sauce, but keep an eye on the pasta cooking time. -- Dice the onion. -- Heat oil in a pan over medium heat and add the diced onion. -- Stir constantly to prevent the onion from burning until it becomes translucent. -- Add the ground meat and continue stirring (breaking it up) until the meat turns brown. -- Add the spaghetti sauce and stir briefly. -- Drain the cooked spaghetti and mix it with the sauce (or simply pour the sauce directly over the pasta). - -## Additional Notes - -- Spaghetti comes in various thicknesses. Check the cooking time indicated on the pasta package before cooking. -- Spaghetti sauce is not ketchup. The ketchup used in daily life is accurately called "ketchup," while spaghetti sauce, although both are seasoned tomato-based sauces, uses different seasonings. - -![Different Types of Pasta](./sauce.jpg) -![Spaghetti Sauce](./spaghetti.jpg) - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/staple/手工水饺.md b/en/dishes/staple/手工水饺.md deleted file mode 100644 index 99945b9f..000000000 --- a/en/dishes/staple/手工水饺.md +++ /dev/null @@ -1,91 +0,0 @@ -# How to Make Handmade Dumplings - -Dumplings are one of the most delicious staple foods. They are filling and easy to season to your taste, making them a great option for students in the US who can't get their hands on fresh dumplings to satisfy their cravings. Beginners typically need about 3 hours to complete them, and the difficulty level is relatively high. - -Estimated Cooking Difficulty: ★★★☆☆ - -## Essential Ingredients and Tools - -- Rolling pin -- Flour -- Cold water -- Bowl with a diameter of 30cm or more -- Sesame oil - -## Calculations - -- For one person, approximately 20 dumplings - -Per serving: - -- Flour: 200g -- Cold water: 150ml -- Sesame oil: 2-3ml -- Lean minced meat: 250g -- Fatty minced meat: 20g # Optional if you prefer not to use it -- Ginger: 3g -- Scallions: 15g -- Salt: 3g -- Oyster sauce: 2ml -- Sesame oil: 2ml -- Light soy sauce: 2ml -- Egg: 1 - -## Instructions - -### Making Dumpling Wrappers - -- Add all the flour to the bowl. -- Add the sesame oil. -- Make a small well in the center of the flour. -- Add water in 4-5 stages, mixing until you achieve a slightly dry, crumbly dough. -- Stop adding water and press the dough firmly with your hands. -- Continue pressing until the dough is smooth and cleans the sides of the bowl (this step is known as "smooth dough, clean bowl"). -- Place the dough on the table and cover the bowl upside down on the table. Let the dough rest for about 45 minutes at an ambient temperature of 25°C. -- After resting, knead the dough into a long strip, gather it into a ball, knead it into a strip again, and repeat this process 3 times. -- Roll the dough into a long strip and cut it into 20 equal pieces. Roll each piece into a ball with a diameter of about 3-3.5cm. -- Flatten the dough balls. Dust your hands, the table, the rolling pin, and the dough with flour to prevent sticking. -- Use the rolling pin to flatten the dough into a circle about 8cm in diameter and 2mm thick, with the center slightly thicker (by about 1mm) than the edges. - -### Preparing the Filling - -- Peel the pork, keeping some fat, and cut it into small pieces. -- Use two cleavers (recommended) to mince the pork into fine bits and place them in a bowl. -- Mince the scallions and ginger, add them to the meat bowl, and mix well. -- Wash the chives and cut them into pieces less than 3mm long. -- Mix the chives with the minced meat. Add 2ml of oyster sauce, 2ml of light soy sauce, and 2ml of sesame oil. Add the egg white from one egg and mix thoroughly by hand. -- Let the filling rest for 30 minutes before starting to wrap the dumplings. - -### Wrapping the Dumplings - -- Place a wrapper in your left hand. Try to keep the side facing up (where the filling will go) free of flour to ensure it seals properly. -- Use your right hand and chopsticks to place filling about half the diameter of the wrapper onto the center. -- Fold the wrapper over the filling, sealing the edges firmly by pinching. You don't need to make decorative pleats; just ensure the wrapper doesn't leak. - -### Boiling the Dumplings - -- Use a pot large enough to hold 20 dumplings, or cook them in batches. -- Fill the pot with water to about 3/4 of its height. -- Bring the water to a boil over high heat, then add the dumplings and reduce the heat to medium. -- After adding the dumplings and when bubbles appear, add 50ml of cold water along the side of the pot. Repeat this step twice. -- When the water boils for the third time, add another 50ml of cold water. Once it boils again, reduce the heat to low and let it cook for 60 seconds before removing them from the pot. - -## Additional Notes - -- There is no need to cover the pot when boiling dumplings. Adding water three times prevents the dumplings from staying at a rolling boil, which could cause the skins to break and turn into dough sheets. - -There are some supplementary methods for this dish, including but not limited to: - -Add the following ingredients: - -* Black vinegar: 10ml -* Ginger: a small piece, 50g -* Sesame oil: 2 drops -* Garlic/Garlic paste: 3 cloves/person - -* Consider serving with black vinegar. Recommended amount: 10-20ml. -* Consider shredding the ginger and mixing it with 20ml of black vinegar in a small bowl to create a dipping sauce for a richer flavor. -* Consider adding 1-3 drops of sesame oil when serving with black vinegar and mixing it as a dipping sauce. -* Consider adding crushed garlic paste when serving with black vinegar and mixing it as a dipping sauce. (Garlic flavor will linger in the mouth; if you need to have face-to-face conversations after the meal, it is recommended to skip this or clean your mouth.) - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/扬州炒饭/veg.png b/en/dishes/staple/扬州炒饭/veg.png deleted file mode 100644 index 69fdeb7c..000000000 --- a/en/dishes/staple/扬州炒饭/veg.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:07298958f870952d90a73c331a97fbf62d6917b5d9b8f5332196b0071ab58d33 -size 567767 diff --git a/en/dishes/staple/扬州炒饭/扬州炒饭.md b/en/dishes/staple/扬州炒饭/扬州炒饭.md deleted file mode 100644 index 87052d73..000000000 --- a/en/dishes/staple/扬州炒饭/扬州炒饭.md +++ /dev/null @@ -1,65 +0,0 @@ -# How to Make Yangzhou Fried Rice - -Yangzhou fried rice is an upgraded version of egg fried rice. It takes longer to prepare, but the steps are simple. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Cold rice (drier is better) -- Eggs -- Frozen, peeled, deveined white shrimp -- Canned luncheon meat -- Green peas -- Carrots -- Corn kernels (optional) -- Scallions (green onions) -- Cooking oil -- Salt - -## Calculations - -Determine how many servings you want to make before starting. One serving is sufficient for 1–2 people. - -Per serving: - -- Cold rice: 500g -- Eggs: 2–3 -- Frozen, peeled, deveined white shrimp: 10–15 pieces -- Canned luncheon meat: 150g (Shanghai Maylin ham luncheon meat is recommended; each can is 340g, so use half a can per batch) -- Green peas: 30g -- Carrots: 30g -- Corn kernels: 30g -- Scallions: 1 stalk -- Cooking oil: 30–40ml -- Salt: 12–15g - -## Instructions - -- Dice carrots into 0.2cm × 0.2cm × 0.2cm cubes. Set aside. -- Dice luncheon meat into 0.2cm × 0.2cm × 0.2cm cubes. Set aside. -- Separate the white and green parts of the scallion. Cut each into 0.25–0.5cm segments and set them aside separately. -- Beat the eggs in a bowl, mix well, and set aside. -- Boil the carrots, green peas, and corn kernels until cooked, then remove and set aside (do not discard the water). -- Boil the shrimp until cooked, then remove and set aside (the water can be discarded). -- Heat the wok and add oil. Refer to [Learning Stir-frying and Pan-frying](../../../tips/learn/学习炒与煎.md) for the "hot wok, cold oil" technique. - - For the second addition of oil, use 20–30ml. Once the oil is heated, slowly pour in the beaten eggs (maintaining a stream diameter of about 0.5cm from the bowl to the oil). Do not stir immediately. -- As soon as the eggs set, remove them from the wok and set aside. -- Add the luncheon meat, green peas, carrots, corn kernels, and shrimp to the wok. Stir-fry for 1–2 minutes, then remove and set aside. -- Rinse the wok with water to remove any residue, ensuring it is clean (oil is fine, but no food particles should remain). -- Heat the wok again with 10ml of oil. Add the white parts of the scallion and stir-fry until fragrant. -- Reduce the heat to low (if the oil temperature is too high, turn off the heat for 1–2 minutes). Add the rice and use a spatula to quickly press and toss the rice, ensuring it is evenly coated with oil and the grains remain separate. -- Add the cooked eggs back in. Continue pressing and tossing to break up the eggs and mix them thoroughly with the rice. -- Increase the heat to high. Add all the remaining reserved ingredients. Stir-fry quickly for 1–2 minutes. -- Sprinkle in the salt and stir-fry until fully incorporated. -- Add the green parts of the scallion and stir-fry for 1 minute. -- Turn off the heat and plate the dish. - -## Additional Notes - -- If your arms feel sore after cooking, this is normal. Consider strengthening your upper body exercises. -- Supermarkets often sell frozen mixed bags of peas, carrots, and corn. Using these can save you the trouble of dicing. Pams Mixed Veges is recommended for its low price, or any similar product will work (see image below). - -![Pams Mixed Veges](./veg.png) - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/披萨饼皮/001.jpeg b/en/dishes/staple/披萨饼皮/001.jpeg deleted file mode 100644 index 9340c11a..000000000 --- a/en/dishes/staple/披萨饼皮/001.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ddf220a8f27d244060686f06833a9b08d843bb96ad5a8ea51e6bb76b26320623 -size 298265 diff --git a/en/dishes/staple/披萨饼皮/披萨饼皮.md b/en/dishes/staple/披萨饼皮/披萨饼皮.md deleted file mode 100644 index f54b0902..000000000 --- a/en/dishes/staple/披萨饼皮/披萨饼皮.md +++ /dev/null @@ -1,75 +0,0 @@ -# How to Make Pizza Dough - -![Example: Green and Red Pepper Ham Pizza](./001.jpeg) - -Making pizza is generally quite simple. The most debated and slightly tricky part is the pizza dough. Once you have the dough ready, you can simply add your favorite toppings and bake it. Therefore, this guide focuses on how to make pizza dough. - -The dough in this tutorial is a soft dough made with a cold, overnight fermentation process. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -**Ingredients** - -- All-purpose flour -- Water (warm) -- Angel brand dry yeast -- Table salt -- Olive oil -- White sugar - -**Tools** - -- Oven -- Baking parchment paper -- Pizza stone (optional; a regular baking tray works too) -- Rolling pin (optional) - -## Calculations - -An 8 to 9-inch pizza requires approximately 125g of flour, which is roughly enough for one person (an adult male might find it just sufficient). - -Ratio of Ingredients Mixing - -```text -面粉 : 水 : 橄榄油 : 酵母粉 : 盐 : 糖 -100 : 70 : 7 : 1 : 0.6 : 0.6 -``` - -Example - -To make 4 pizza 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 - -## Instructions - -- Dissolve the yeast in warm water and stir slightly. Set aside. -- Take the prepared flour and sequentially add salt, olive oil, and granulated sugar. -- Combine the water and flour mixture. Add the water gradually while stirring until all the water is incorporated. -- Stir until no dry flour is visible. -- Place the dough in a container approximately three times its volume, seal it, and refrigerate (4°C). **Wait 8–12 hours. It is usually best to prepare it in the evening for use the next day.** -- Check if the dough has risen sufficiently. **It is considered ready when it has roughly doubled in size.** -- Take the risen dough and divide it evenly into four portions. Cover each with plastic wrap and set aside. -- Dust a work surface with a generous amount of dry flour and begin kneading. -- Since the dough is quite wet, dusting it with dry flour will prevent it from sticking to your hands. You don't need to knead it too much; just until the surface becomes slightly smooth. -- Stretch the dough by hand or roll it out with a rolling pin. It doesn't have to be perfectly round, as long as the thickness is even and it fits in your oven. -- Line a baking sheet with parchment paper, place the crust on top, add your preferred ingredients, and sprinkle with shredded cheese. -- For fruit pizzas: Bake at 180°C on the top rack and 220°C on the bottom rack for 16 minutes. -- For meat and vegetable pizzas: Bake at 200°C on the top rack and 230°C on the bottom rack for 18 minutes. -- Drizzle with salad dressing or your favorite sauce and enjoy! - -## Additional Notes - -- Pay close attention to the water ratio. -- Oven quality varies. Observe the first batch carefully to understand how your oven's heat affects the pizza. -- Unless specified as low-gluten or high-gluten flour, medium-gluten flour is typically used. -- Fruits that release a lot of water, such as watermelon and oranges, should not be used as toppings. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/日式咖喱饭/成品.jpg b/en/dishes/staple/日式咖喱饭/成品.jpg deleted file mode 100644 index 004f4620..000000000 --- a/en/dishes/staple/日式咖喱饭/成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d5d98099674c671c010ded82351ad55ab896a989826cec48bc4ed4c55020393e -size 152896 diff --git a/en/dishes/staple/日式咖喱饭/日式咖喱饭.md b/en/dishes/staple/日式咖喱饭/日式咖喱饭.md deleted file mode 100644 index 33c8d8f0..000000000 --- a/en/dishes/staple/日式咖喱饭/日式咖喱饭.md +++ /dev/null @@ -1,90 +0,0 @@ -# How to Make Japanese Curry Rice - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -### Main Ingredients - -- Curry roux blocks (Hodo brand recommended) -- Potatoes -- Carrots -- Onions -- Meat (pork, chicken, or beef) -- Garlic cloves - -### Secondary Ingredients - -Optional ingredients for garnish - -- Cauliflower (boiled in water) -- Bacon (ready-to-eat) -- Fried egg or [Sunny-side-up egg](../../breakfast/太阳蛋.md) - -## Proportions - -Ingredient quantities are proportional to the amount of curry roux. This guide uses **half a box of Hodo curry blocks (115g)** as an example. Half a box serves approximately six bowls. The curry tastes even better after being refrigerated, so don't worry about not finishing it all in one sitting. - -- 2 Onions -- 2 Potatoes -- 1 Carrot -- 2-3 Garlic cloves -- 1 kg (2 jin) Meat - -## Instructions - -### 1. Ingredient Preparation - -- Trim the ends of the carrots, peel them, and cut into chunks. -- Peel the outer layers of the onions, remove the core, and slice into crescent shapes. -- Peel the potatoes and cut into large chunks. -- Cut the meat into bite-sized pieces. -- Peel the garlic, flatten, and mince. -- Break the curry blocks into small pieces to increase surface area and speed up dissolution. - -### 2. Cooking Process - -- Heat oil in a pan, add garlic and meat, and **stir-fry quickly** until the meat *turns white on the surface*. -- Add the carrots and **stir-fry quickly** until evenly heated. -- Add the onions and **stir-fry quickly** until the onions *become translucent*. -- Add the potatoes and continue stirring until the potatoes *become soft* (you can check with chopsticks). -- Add enough water to cover all ingredients. Once boiling, **wait for 15 minutes**. -- Turn off the heat, add the curry blocks, and stir. -- Once the curry has melted, turn the heat back on and **stir slowly for 10 minutes** to prevent sticking. -- Remove from heat when the mixture *reaches a thick, viscous consistency*. - -### 3. Reheating After Refrigeration - -Take out the desired portion of the refrigerated curry, reheat it, and serve over [Rice](../米饭/电饭煲蒸米饭.md). - -- Microwave: High power for 2-3 minutes per serving. -- Stovetop: Add an extra 50ml of water and stir continuously while heating. - -## Additional Information - -### Notes - -- Steps 1-6 can be performed during the waiting period of steps 2-5 to 2-6. You can also boil some vegetables in plain water or make a fried egg during this time. -- Between steps 2-5 and 2-6, monitor the water level. If the water drops below the 2/3 mark of the ingredients, add hot water to cover them again. - -### Flowchart - -``` mermaid -graph TD - A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟) - B --> C[加水没过食材, 煮15分钟] - C --> D[咖喱切碎, 开水煮花椰菜等] - C --> E[加入咖喱搅拌 10 分钟] - D --> E -``` - -### Finished Product - -![Japanese Curry Rice Finished Product](./成品.jpg) - -### References - -- [Weibo Video from World Cuisine Tutorials](http://t.cn/EJ77yFy) - ---- -If you encounter any issues or have suggestions for improving the process by following this guide, please open an Issue or submit a Pull Request. diff --git a/en/dishes/staple/日式肥牛丼饭/成品.png b/en/dishes/staple/日式肥牛丼饭/成品.png deleted file mode 100644 index 8db9695d..000000000 --- a/en/dishes/staple/日式肥牛丼饭/成品.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:dbfbec148ac10e7864524df3cd78e775ca7f17d2452e09781be3c375b217fc2e -size 768884 diff --git a/en/dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md b/en/dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md deleted file mode 100644 index d40a7c02..000000000 --- a/en/dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md +++ /dev/null @@ -1,92 +0,0 @@ -# How to Make Japanese Gyu-don - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -### Main Ingredients - -- Onion (Be sure to use onions with white-yellow skin; do not use purple onions) -- Fatty beef (Hot pot-style fatty beef is fine, or you can use original-cut beef slices) -- Green onion (Pre-cut green onion segments can also be used) -- White sesame seeds -- Mirin (A common Japanese seasoning available on major e-commerce platforms; cooking wine can be used as a substitute) - -### Secondary Ingredients - -Optional ingredients for garnish - -- [Onsen Egg](../../breakfast/Onsen%20Egg/Onsen%20Egg.md) -- Dashi (Broth made from dried bonito flakes and kelp, used to enhance umami) - -## Calculations - -Ingredient quantities are proportional to the amount of rice. The calculations below use **one cup of rice (160ml)** as an example. This is approximately enough for two people. Leftovers can be stored in the refrigerator, though the taste may not be as good. - -- 1 Onion -- 250g Fatty beef -- 1~2 Green onions -- 5g White sesame seeds - -## Instructions - -### 1. Ingredient Preparation - -- Peel the outer layer of the onion, remove the core, and slice it into crescent shapes. -- Wash the green onions and cut them into 0.5cm pieces. -- Heat a pan and add the white sesame seeds. **Shake the pan back and forth** to evenly toast the seeds until they are *lightly golden*. -- Blanch the fatty beef for 1 minute, then remove and drain. -- 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 create the `sauce` (you can place the bowl directly on a digital scale for this step). - -### 2. Cooking Process - -- Heat oil in a pan and add the onions. **Stir-fry quickly** until the onions *become translucent*. -- Reduce the heat to low, add 250g of water (or dashi), then increase the heat to high and **wait for 3 minutes**. -- Add the beef and the `sauce`. -- **Constantly stir** all ingredients for **10 minutes** to prevent them from sticking to the pan. -- Turn off the heat. -- Serve the gyu-don over [rice](../Rice/Rice%20in%20Rice%20Cooker.md) (be sure to pour some of the sauce over the rice). -- Sprinkle with chopped green onions and white sesame seeds. Done. - -### 3. Reheating After Refrigeration - -Take out the desired portion of the refrigerated gyu-don, reheat it, and serve it over [rice](../Rice/Rice%20in%20Rice%20Cooker.md). - -- Microwave: High power for 2-3 minutes for a single serving. -- Stovetop: Add an extra 50ml of water and **stir constantly** while heating. - -## Additional Content - -```shell -struct Staple{float 咸度;}; -struct Staple 牛丼 -牛丼.咸度 = 尝一口汤汁; -while(牛丼.咸度 < 预期) 加入(1 g)酱油; 牛丼.咸度 = 尝一口汤汁; -``` - -### Notes - -- If using high-quality beef, you can skip blanching to better preserve its flavor. Since mirin is added, the gamey taste will be minimized, so there's no need to worry about the beef being undercooked. Heating for 10 minutes is sufficient to cook it through. -- If possible, add 15g of sake. - -### Flowchart - -``` mermaid -graph TD - A[处理肉，洋葱，葱花，白芝麻] --> B[开油锅, 炒熟洋葱] - B --> C[加水, 煮3分钟] - C --> D[加入牛肉和调料, 边搅拌边煮10分钟] - D --> E[盛装至碗中，撒上葱花和白芝麻] -``` - -### Final Product - -![Japanese Beef Bowl](./成品.png) - -### References - -- [He Shui Yangyang Lab [Beef Bowl | Beef Rice Bowl] Authentic Recipe for Yoshinoya Beef Rice](https://www.bilibili.com/video/BV1rK4y1d7Fk) -- [Uncle Xia's Kitchen Prepare a Divine Recipe in 60 Seconds, Delicious and Appetizing Beef Rice!](https://www.bilibili.com/video/BV1xu4y1676X) - ---- -If you encounter any issues or have suggestions for process improvements while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/staple/汤面.md b/en/dishes/staple/汤面.md deleted file mode 100644 index bd027f1c..000000000 --- a/en/dishes/staple/汤面.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Make Soup Noodles - -Soup noodles are a staple dish enjoyed by many. You can add any ingredients you like based on your personal preferences. They are nutritious, combining both solid and liquid components, with readily available ingredients and a simple preparation process—just follow the steps. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- **Noodle Ingredients**: You can use handmade noodles, vermicelli (long-shredded noodles), or "mianyu" (noodle dumplings). Alternatively, instant noodle blocks, various types of glass noodles (cellophane noodles), or any other noodle format of your choice works. -- **Vegetable/Protein Ingredients**: It is recommended to balance meat and vegetables. Simply wash your preferred ingredients. For example: - - Meat such as beef, lamb, fish, or shrimp (can be raw or cooked) - - Eggs such as chicken, duck, goose, or ostrich eggs - - Soy products such as tofu blocks, gluten strands, or tofu skin - - Leafy greens such as lettuce, spinach, or Indian lettuce - - Vegetables such as green peppers, tomatoes, or carrots. - -## Quantities - -- **Noodle Ingredients**: For one person, use an amount equivalent to a standard instant noodle block, typically between 70g and 230g. -- **Cold Water**: Add enough water to submerge the noodles, generally between 200ml and 400ml. -- **Vegetables/Proteins**: The volume should be roughly equivalent to that of the noodles. - - Note: The volume of leafy greens can be ignored. - -## Instructions - -- Cut the vegetable/protein ingredients into chunks with sides no longer than 4cm to ensure they cook evenly. -- If using raw meat, place it in cold water first. Cover the pot and bring to a boil. Skim off the foam/scum from the surface, then turn off the heat and remove the partially cooked meat for later use. -- Bring the water to a boil over high heat, then reduce to medium heat. -- Add ingredients that take longer to cook first (e.g., the partially cooked meat, mushrooms, etc.). To ensure they are fully cooked, time for 10 minutes after the water boils. For particularly large chunks that are difficult to cook, add an extra 5 minutes. -- Add the noodles to the pot. Stir occasionally to ensure the noodles and broth mix well. Keep the surface at a gentle simmer and cook for 5 minutes. White foam may form on the surface after adding noodles; you can slightly lift the lid to vent steam or remove the lid entirely. -- Add easily cooked ingredients, such as leafy greens, to the pot. Stir gently to ensure they are fully submerged, and cook for 2–5 minutes. -- Turn off the heat. Add seasonings of your choice, such as salt, pepper, and sesame oil. Stir appropriately and serve. - -## Additional Notes - -- You can adjust the workflow according to your preferences. Experimenting may lead to delightful discoveries. -- If you are unsure about the amount of salt, add it in small amounts multiple times to avoid over-salting. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/河南蒸面条/河南蒸面条.md b/en/dishes/staple/河南蒸面条/河南蒸面条.md deleted file mode 100644 index 19dc5edc..000000000 --- a/en/dishes/staple/河南蒸面条/河南蒸面条.md +++ /dev/null @@ -1,88 +0,0 @@ - -# Recipe for Henan Steamed Noodles - -![Example Dish](./河南蒸面条.png) - -Henan Steamed Noodles is a popular snack in Henan, which can also be made using dried noodles at home. - -In simple terms, the dried noodles are first coated with oil and steamed in a steamer. Then, vegetables and seasonings are stir-fried with them. Finally, the dish is steamed a second time to enhance the flavor and chewy texture. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Dried noodles (round shape recommended) -- Pork belly -- Chinese garlic scapes -- Green onion + Ginger + Garlic + Cooking wine -- Salt + Chicken bouillon + Shisanxiang (Chinese thirteen-spice blend) -- Light soy sauce + Dark soy sauce + Oyster sauce -- Sesame oil -- Oil + Wok + Cleaver + Spatula -- Steamer rack -- Extra bowl - -## Measurements - -The quantities below are for one person's main course for one meal! Please adjust the amounts according to your actual needs! - -Per serving: - -- Dried noodles 300g -- Pork belly 350g -- Chinese garlic scapes 150g -- Cooking oil 10-15ml -- Light soy sauce 15ml -- Dark soy sauce 10ml -- Oyster sauce 5ml -- Salt 2g -- Chicken bouillon 2g -- Shisanxiang 1g -- Green onion 10g -- Ginger 5g -- Garlic 10g -- Cooking wine 5ml -- Sesame oil 5ml - -## Instructions - -### First Steaming - -- Fill the wok with water to 70% capacity, bring to a boil, and place the steamer rack inside. -- Spread the dried noodles evenly on the rack, drizzle with 5ml of oil, and spread it uniformly. Steam for 15 minutes. -- Remove the noodles and the steamer rack, set them aside, and discard the water in the wok. - -### Chopping Vegetables - -- Slice the pork belly into 2mm thick slices. -- Cut the Chinese garlic scapes into 3cm segments. -- Slice the green onion into 0.2cm thin slices. -- Cut the ginger into 1mm x 1mm x 3cm fine shreds. -- Smash the garlic on a cutting board and mince it to a 1mm granularity. - -### Stir-frying - -- Heat the wok until dry, add 3ml of cooking oil. -- Hold the wok handle and swirl the oil to coat the bottom 2/3 of the wok evenly. -- Over medium heat, add the pork slices and stir-fry for 1 minute. -- Add the green onion, ginger, garlic, and cooking wine, and continue stir-frying for 1 minute. -- Add the garlic scapes to the wok and stir-fry for 1 minute. -- Begin seasoning by adding dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon, and Shisanxiang. Stir-fry for 1 minute. -- Add 500ml of water, ensuring the vegetables are submerged, and simmer for 1 minute. -- Add the steamed noodles to the wok, stirring continuously for 3 minutes until the noodles are evenly coated with the sauce. Turn off the heat. -- Transfer the mixed noodles and vegetables into the extra bowl. - -### Second Steaming - -- Fill the wok with cold water to 70% capacity, place the steamer rack inside, and spread the mixed noodles and vegetables evenly on top. -- Once the water boils, steam on high heat for 15 minutes, then remove from heat. -- Drizzle with 10g of sesame oil before serving. - -## Additional Notes - -The thickness of the dried noodles affects the texture: - -- Thin and round (Most common in supermarkets, provides a chewier texture) -- Wide and flat (Offers a softer texture) - -If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/河南蒸面条/河南蒸面条.png b/en/dishes/staple/河南蒸面条/河南蒸面条.png deleted file mode 100644 index a451e25d..000000000 --- a/en/dishes/staple/河南蒸面条/河南蒸面条.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d0638228136e6496fdbb18cb7e54a2832132ae74f0d0eba7005900009b029283 -size 876711 diff --git a/en/dishes/staple/火腿饭团/火腿饭团.md b/en/dishes/staple/火腿饭团/火腿饭团.md deleted file mode 100644 index b8df4603..000000000 --- a/en/dishes/staple/火腿饭团/火腿饭团.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Ham Rice Balls - -![Ham Rice Ball](./饭团.png) -Delicious! Rich in carbohydrates, protein, and vitamins. Easy to make with basic skills, estimated preparation time: 1 hour. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Ham -- Rice -- Water -- Frozen peas (optional) -- Frozen corn kernels (optional) -- Crushed nori (optional) -- Your favorite salad dressing (Japanese mayo recommended!) - -## Calculation - -Determine how many servings you want to make before each preparation. One serving is sufficient for 2 people. - -Per serving: - -- Ham (100g) -- Rice (125g) -- Water (90ml) -- Frozen peas (30g) -- Frozen corn kernels (30g) -- Crushed nori (10g) -- Your favorite salad dressing (20g) -- Cooking oil (10-15ml) - -## Instructions - -- Place the rice and water in the rice cooker, select the rice cooking mode, and wait for it to finish. -- Put the frozen corn kernels and peas in a pot, add enough water to cover all ingredients, bring to a boil, let stand for 2 minutes, then remove. -- Cut the ham into 1cm cubes. -- Meanwhile, add 10ml of cooking oil to a pan and stir-fry the ham until it is browned. -- Place the rice, ham, crushed nori, peas, corn kernels, and salad dressing in a bowl, and mix well. -- Plate the dish (if desired). - -## Additional Notes - -- Adjust the amount of salad dressing according to your personal taste. -- You can try mixing different types of salad dressing. -- Reference: Xiaohongshu - "The Rice Lover is Getting Sleepy" - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/火腿饭团/饭团.png b/en/dishes/staple/火腿饭团/饭团.png deleted file mode 100644 index cb67987c..000000000 --- a/en/dishes/staple/火腿饭团/饭团.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ef35bd4e25a072054cbea8a2497d9ccbf2dd2c6f693c2c603c79906f0e0a39fd -size 672534 diff --git a/en/dishes/staple/炒凉粉/chaoliangfen.jpg b/en/dishes/staple/炒凉粉/chaoliangfen.jpg deleted file mode 100644 index 5c40f002..000000000 --- a/en/dishes/staple/炒凉粉/chaoliangfen.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4852c438189a41be847389d8e327b4e0abd270e7a1ea2c777fedd78788c13b10 -size 567744 diff --git a/en/dishes/staple/炒凉粉/炒凉粉.md b/en/dishes/staple/炒凉粉/炒凉粉.md deleted file mode 100644 index 506edacd..000000000 --- a/en/dishes/staple/炒凉粉/炒凉粉.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Stir-Fried Jelly Noodles - -![Finished Stir-Fried Jelly Noodles](./chaoliangfen.jpg) - -Stir-fried jelly noodles (Chao Liangfen) is a popular specialty snack from the Shanxi and Shaanxi regions. It is smooth and tender, making it suitable for people of all ages. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Jelly noodles (Liangfen) -- Corn oil -- Garlic -- Green onions -- Doubanjiang (broad bean paste) -- Light soy sauce -- Dark soy sauce -- Salt -- Shisanxiang (13-spice powder) -- Medium-coarse chili powder -- Mineral water - -## Quantities - -The ingredients below are for one serving. Determine how many servings you wish to make before each preparation. One serving is exactly enough for one person. - -- Jelly noodles: 500g -- Corn oil: 10ml -- Minced garlic: 10g -- Green onions: 15g -- Doubanjiang: 15g -- Light soy sauce: 20ml -- Dark soy sauce: 10ml -- Salt: 5g -- Shisanxiang: 5g -- Medium-coarse chili powder: 15g -- Mineral water: 20ml - -## Instructions - -- Cut the jelly noodles into mahjong-tile-sized cubes. -- Heat the wok over low fire and add the corn oil. Once the pan is slightly warm, add the minced garlic and stir-fry until fragrant. Then add the Doubanjiang and stir-fry until red oil appears. -- Add the jelly noodle cubes to the pan and stir-fry for 10 seconds. -- Add light soy sauce for flavor and dark soy sauce for color. Stir-fry evenly, then add the chili powder and continue stirring until well combined. -- Add salt and Shisanxiang, and continue stir-frying for 10 seconds. -- Add the prepared mineral water, stir-fry for another 10 seconds, and turn off the heat once the sauce has thickened. Plate the dish. -- Garnish with chopped green onions to complete. - - ![Finished Stir-Fried Jelly Noodles](./炒凉粉成品.jpg) - -## Additional Notes - -- When selecting jelly noodles, it is best to use those made from pea starch. If that is not available, sweet potato starch or other types can also be used. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/炒凉粉/炒凉粉成品.jpg b/en/dishes/staple/炒凉粉/炒凉粉成品.jpg deleted file mode 100644 index 5c40f002..000000000 --- a/en/dishes/staple/炒凉粉/炒凉粉成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4852c438189a41be847389d8e327b4e0abd270e7a1ea2c777fedd78788c13b10 -size 567744 diff --git a/en/dishes/staple/炒年糕.md b/en/dishes/staple/炒年糕.md deleted file mode 100644 index 582d22cd..000000000 --- a/en/dishes/staple/炒年糕.md +++ /dev/null @@ -1,45 +0,0 @@ - -# How to Make Stir-Fried Rice Cakes - -Fujian Minnan-style stir-fried rice cakes are a delicious staple dish. The preparation is simple, ingredients are easy to find, and it’s perfect for satisfying cravings, especially for those living overseas. Beginners can complete it in about 30 minutes with a low difficulty level. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Rice cakes / Bai Guo (any shape is fine) -- Scallions -- Seasonings: Soy sauce, salt -- (Optional): Eggs, green vegetables - -## Calculations - -Before each preparation, decide how many servings you want to make. One serving is sufficient for one person. - -Total Quantities: - -- Rice cakes: 250 g × number of servings -- Scallions: 2 stalks × number of servings -- Cooking oil: 50 ml -- Soy sauce: 15 ml -- Salt: 1–2 g × number of servings, adjust to taste. - -## Instructions - -- Add water to a pot and bring to a boil. Cook the rice cakes until done. Place them in a bowl with water to prevent sticking, then remove and set aside. -- Chop the scallions into pieces (separate the white parts from the green parts). Cut the green vegetables into small segments and set aside. -- (Optional) Prepare scrambled eggs. See [Tomato and Egg Stir-fry](https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/%E8%A5%BF%E7%BA%A2%E6%9F%BF%E7%82%92%E9%B8%A1%E8%9B%8B.md). -- Heat a wok and add 30 ml of cooking oil. -- Add the white parts of the scallions to the wok. Cook until most of them turn golden brown and release their aroma. Remove the scallion oil and set aside. -- Reheat the wok and add 20 ml of cooking oil. -- Add all other ingredients (eggs, green vegetables, etc.) and stir-fry evenly. -- Drain the water from the rice cakes and add them to the wok. -- Add soy sauce and salt, and stir-fry evenly. -- Turn off the heat, add the reserved scallion oil, stir-fry once more, then plate. - -## Additional Notes - -- You can adjust optional ingredients according to your preference, such as adding lean meat. -- While boiling the rice cakes, stir occasionally to prevent sticking to the pot. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/炒意大利面/a.jpg b/en/dishes/staple/炒意大利面/a.jpg deleted file mode 100644 index 8939bc5f..000000000 --- a/en/dishes/staple/炒意大利面/a.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ead34b3329208a7e058badc4cb271ba63f9f7e21a0660f00b753d096f9cd3728 -size 197054 diff --git a/en/dishes/staple/炒意大利面/炒意大利面.md b/en/dishes/staple/炒意大利面/炒意大利面.md deleted file mode 100644 index 32464123..000000000 --- a/en/dishes/staple/炒意大利面/炒意大利面.md +++ /dev/null @@ -1,34 +0,0 @@ - -# How to Make Stir-Fried Pasta - -![Pasta](./a.jpg) - -This is a simple recipe for soft and chewy pasta, taking about 30 minutes to prepare. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Pasta -- Sliced fatty beef -- Ketchup / Black pepper sauce (choose one) -- Rapeseed oil (other vegetable oils work too) - -## Measurements - -- Pasta: 50g per person -- Fatty beef: 5 slices per person -- Cooking oil: 5ml per 50g of pasta - -## Instructions - -- Add 250g of water per person -- Once the water boils, add the pasta and cook over medium heat for 15–20 minutes (this type of pasta is usually quite firm; it's best to taste it before removing. If the center is still slightly hard, continue cooking) -- Remove the pasta and set aside on a plate -- Heat a pan, pour in the cooking oil, and when the oil is moderately hot, add the pasta and stir-fry for one minute (add a little water if it's too dry) -- Add 10g of ketchup, the fatty beef, and 2g of salt, then continue stir-frying for one minute -- Remove from heat - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/炒方便面.md b/en/dishes/staple/炒方便面.md deleted file mode 100644 index 3b522569..000000000 --- a/en/dishes/staple/炒方便面.md +++ /dev/null @@ -1,70 +0,0 @@ -# How to Make Stir-Fried Instant Noodles - -This is the most successful attempt after exploring improved directions for traditional boiled instant noodles. It significantly enhances the deliciousness of instant noodles and is simple to make. Let's start stir-frying! - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Instant noodles -* Eggs -* Ham sausage (optional) - -## Calculation - -Determine how many servings to prepare before each cooking session. One serving is sufficient for 1 person. - -Total quantities: - -* 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 conditions to calculate the ratio of raw materials to be used. - -## Procedure - -### Ham Sausage Pre-processing - -* Remove the ham sausage from its packaging and cut it into small pieces with a width of 1 cm. - -### Noodle Pre-processing - -* Add 1200 ml of water to the pot, ensuring the water level covers the noodle block. Bring to a full boil; do not add noodles before boiling. -* Add the instant noodle block and boil for 45 seconds. Stir during boiling to separate the noodles. -* Turn off the heat immediately after the noodles are separated. Do not overcook! -* Ladle out 80 ml of hot noodle broth and set aside. -* Separate the noodles from the broth. Rinse the noodles with cold water. -* Drain the noodles. Do not soak the noodles in water for a long time. - -### Sauce Pre-processing - -* Prepare a small bowl and squeeze the seasoning packets from the instant noodles into it. - * Squeeze in all the vegetable packets. - * Squeeze in all the sauce packets. - * Squeeze in 50% - 80% of the powder packet. (Adding all the powder packet will make it too salty.) -* Pour all 80 ml of the hot noodle broth from the previous step into the small bowl and stir well to create the seasoning bowl. - -### Egg Pre-processing - -* Take the calculated number of eggs and crack them into a small bowl. Do not add salt! (The eggs will eventually mix with the saltiness of the ingredients in the pot.) -* Heat the pan for 20 seconds, then add oil: servings * 8 ml. -* Add the prepared bowl of eggs. Stir-fry for about 20 seconds until the eggs solidify. -* Remove the fried eggs and set aside. No need to wash the pan. Generally, there won't be much oil residue left. - -### Final Steps - -* Reheat the pan for 20 seconds, then add oil: servings * 10 ml. -* Add the ham sausage processed in the first step. Stir-fry for 10 seconds. -* Add the noodles processed in the second step. Stir-fry for 30 seconds. -* Add the seasoning bowl from the third step. Stir-fry for 30 seconds. -* Add the fried eggs from the fourth step. Stir-fry for 30 seconds. -* Turn off the heat and serve. - -## Additional Content - -* In Beijing, you can consider adding sesame paste after plating. If the sesame paste is too thick, dilute it with water in a 1:1 ratio. -* You must rinse the noodles with cold water! Cold water instantly strips the gelatinized starch from the surface of the noodles and forcibly interrupts the residual heat cooking inside. This is the core principle that ensures the noodles won't clump or stick to the pan when stir-fried, while maintaining a chewy texture. - -If you encounter any issues or have suggestions for improvement while following the preparation process in this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/staple/炒河粉.md b/en/dishes/staple/炒河粉.md deleted file mode 100644 index cc05c7a5..000000000 --- a/en/dishes/staple/炒河粉.md +++ /dev/null @@ -1,59 +0,0 @@ -# How to Make Stir-Fried Rice Noodles - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Stir-fried rice noodles, pork/beef -* Stir-fry seasoning: salt, MSG, dark soy sauce, light soy sauce, cumin powder (or use the pre-packaged rice noodle seasoning) -* Other seasonings: pepper -* Cucumber, gluten chunks, mung bean sprouts, eggs, garlic cloves, scallions, starch -* Bowls, plates - -> Recommended purchasing plan: Buy bagged fresh rice noodles on platforms like Taobao or Hema. They are usually sold starting from 1 jin (500g), have a refrigerated shelf life of up to two weeks, and often come with free stir-fry seasoning! - -## Calculations - -* Rice noodle quantity: 250g per person. For larger appetites, add 100g per person (round down). -* Shredded cucumber: 30g/person; Gluten chunks: 30g/person; Mung bean sprouts: 30g/person; Beaten eggs: 1/person. -* Crushed garlic cloves: 2/person; Scallions: 1/person. -* Rice noodle seasoning: Add 20g/person. If preparing your own stir-fry seasoning, use 10g salt + 2g MSG + 3g cumin powder. -* Starch: Prepare according to the ratio of 5g starch per 100g of meat. -* Dark soy sauce/Light soy sauce: 10ml/15ml per 250g of rice noodles, respectively. - -## Instructions - -### Preparation - -* Chop the scallions (separate the white parts from the green parts) and crush the garlic cloves. Set aside on the cutting board. -* Beat the eggs. Scoop out a little egg white into one bowl, and put the rest into another bowl for later use. -* Place the mung bean sprouts in a pot and boil on high heat for 60 seconds. Remove the sprouts, rinse with cold water, and set aside on a plate. -* Cut the cucumber into shreds and place them on a plate. They can be combined with the bean sprouts. -* Handle the gluten pieces and place them on a separate plate. -* Cut the meat into thin strips. Add starch, the egg white from the previous step, and pepper. Mix well in a clockwise direction. -* Note: Store-bought liangpi (cold skin noodles) usually has a layer of cooking oil on the surface; it can be washed off with tap water. Do the same for the gluten. -* Note: After washing the gluten, squeeze out the excess water with your hands (do not apply excessive force). - -### Stir-frying the Meat - -* Add cooking oil to the wok and heat it, then pour out the excess oil. -* Add the prepared meat and stir-fry evenly until it changes color. Transfer to a bowl and set aside. - -### Stir-frying the Rice Noodles - -* While the wok is still hot, add 20g of cooking oil (reduce for those with high blood pressure). Add the scallion whites and garlic, and stir-fry until fragrant. -* Add the rice noodles, drizzle with dark soy sauce for color, and stir-fry evenly. Then add the rice noodle seasoning and continue stir-frying. -* When the rice noodles are nearly transparent, add the stir-fried meat strips and gluten. Add light soy sauce for umami and stir-fry briefly twice. -* Add the bean sprouts and cucumber shreds. Stir-fry until the rice noodles are completely transparent. -* Turn off the heat! - -### Final Steps - -* Sprinkle the scallion greens on top for garnish. -* Transfer to a plate and enjoy your meal. - -## Additional Notes - -Personal taste varies by region, weather, and time. Adjust the specific amounts of seasoning according to your preference. Feel free to add chili peppers if you like spicy food. - -If you encounter any issues or have suggestions for process improvements while following the steps in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/炒馍.md b/en/dishes/staple/炒馍.md deleted file mode 100644 index 72cf73b9..000000000 --- a/en/dishes/staple/炒馍.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Fried Mantou - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Mantou (slightly stale from the previous day is better) -* Salt -* Oil -* Cumin powder -* Five-spice powder -* Scallions -* Eggs (optional) - -## Measurements - -* Mantou: 2 pieces (slightly stale from the previous day is better) -* Salt: 3g -* Oil: 20ml (peanut oil or sesame oil is preferred) -* Cumin powder: 3g -* Chili powder: 3g -* Five-spice powder: 3g -* Scallions: 2 stalks -* Eggs (optional, 2 pieces) - -Using the above measurements, calculate the ratio of raw materials to be used. - -## Instructions - -* Cut the mantou into small cubes or slices. -* If using eggs, crack them into a bowl and beat them well (you can add 1g of salt and 1g of five-spice powder, or skip this step and add them during the stir-frying process). -* Pour the beaten eggs over the mantou pieces and mix well; avoid using too much egg. -* Heat a large wok over high heat and pour in the cooking oil (if using a stainless steel pan and worried about damaging it, you can pour the oil in first and heat it until hot). -* Add the mantou cubes to the wok and stir-fry evenly. -* Reduce the heat and continue stir-frying until the mantou cubes turn golden brown. -* Add salt, pepper, and five-spice powder. -* Finally, add the chopped scallions and stir-fry for a few more moments. -* Turn off the heat and serve. - -## Additional Tips - -- Pay attention to controlling the heat during stir-frying to prevent burning. -- If the heat is too high, reduce it. You can add a little oil along the side of the wok to lubricate it, or sprinkle a little water. Be careful not to pour it all in one spot; spread it out evenly. -- Seasonings can be adjusted according to personal preference by adding other spices (such as Nande seasoning). -- If you prefer a crispy texture, turn the heat to the lowest setting and stir-fry for a longer time. After turning off the heat, let it sit in the hot wok for a moment before serving for extra crispiness and aroma. -- Other side ingredients such as minced garlic or garlic sprouts can be added according to your taste. They can be fried separately until fragrant before mixing them in. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/炸酱面.md b/en/dishes/staple/炸酱面.md deleted file mode 100644 index d402fb98..000000000 --- a/en/dishes/staple/炸酱面.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Zhajiangmian - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Diced pork / ground pork -* Noodles (dried noodles or fresh noodles) -* Garlic -* Garnishes (choose 4-10 types according to preference, such as cucumber, napa cabbage, radish, etc.) -* Doubanjiang (fermented broad bean paste) -* Tianmianjiang (sweet bean sauce) - -## Quantities - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 1 person. - -Per serving: - -* Diced pork / ground pork: 150g -* If *dried noodles* are used: 150g - If *fresh noodles* are used: 250g -* Green onion: 15g -* Garnishes: 35g total -* Cooking oil: 10g -* Doubanjiang: 20g -* Tianmianjiang: 20g - -## Instructions - -1. Julienne the garnishes and set aside. -2. Chop the green onion. Heat oil in a pan, add the green onion and pork, and stir-fry until the meat is fully cooked (no pink remains). -3. Add the Doubanjiang and Tianmianjiang, and continue stir-frying until the mixture becomes **slightly thick**. Remove from heat to create the *zhajiang* (fried sauce). -4. Take a large bowl and add cold water; set aside. -5. Boil the noodles until just cooked through (no white raw center). Transfer the noodles into the bowl with cold water from Step 4. -6. Immediately drain the noodles and transfer them to a clean bowl. -7. Add the *zhajiang* from Step 3 to the bowl and mix well. Then add the garnishes from Step 1 and mix again. - -## Additional Notes - -* Lean diced pork is recommended for better texture; it is best to buy and use it fresh. -* *Fresh noodles* are recommended. -* The key to good noodle texture is chewiness. Avoid very thin noodles like Longxu noodles. -* If you have the equipment (a second pot) and are experienced, Steps 2 and 3 can be performed simultaneously with Steps 1, 4, 5, and 6. -* Preferences for sweet and savory flavors vary. You may need to adjust the ratio of the two sauces to suit your taste. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/烙饼/成品.jpg b/en/dishes/staple/烙饼/成品.jpg deleted file mode 100644 index 6152a825..000000000 --- a/en/dishes/staple/烙饼/成品.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9be1b87ddc634a8c8df47e1f3725a5a25e5426875943c11b4285dc484c4b4f3a -size 144872 diff --git a/en/dishes/staple/烙饼/烙饼.md b/en/dishes/staple/烙饼/烙饼.md deleted file mode 100644 index 640faa8e..000000000 --- a/en/dishes/staple/烙饼/烙饼.md +++ /dev/null @@ -1,35 +0,0 @@ -# How to Make Scallion Pancakes - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -* Oil -* Flour -* Electric Griddle - -## Measurements - -Note: This staple food recipe does not offer scaled-down or scaled-up versions. The quantities below are selected as the most suitable for beginners: - -* Flour = 400g -* Hot Water = 130ml (80°C) -* Cold Water = 130ml - -## Instructions - -* Pour 400g of flour into a bowl. Use half the cold water and half the hot water to mix the dough until it forms crumbly strands. Knead it by hand into a smooth dough ball. Cover with plastic wrap and let it rest for 40 minutes. -* When there are 10 minutes left until the dough is ready, check the [Oil Paste Recipe](../../condiment/油酥.md) (hot oil paste yields better results). -* Do not knead the rested dough again. Press it down slightly, then divide it into four equal portions using a horizontal cut and a vertical cut. -* Roll each portion into a ball and flatten it into a pancake roughly the same size as your electric griddle. Take 1/4 of the oil paste and spread it evenly over the surface of the pancake. -* Cut along the radius of the pancake from the edge to the center. Roll the pancake up from the outer edge into a cone shape. Pinch the tip of the cone tightly to prevent the oil paste from leaking out. -* Press down on the pointed tip of the cone to flatten it, then roll it out again into a pancake roughly the same size as the electric griddle (approximately 3mm thick). -* Preheat the electric griddle and apply a thin layer of cold oil (heat the pan first, then add cold oil). Place the rolled-out pancake onto the griddle. Brush a little oil on top of the pancake and spread it evenly (to lock in moisture). Cover with the lid. -* Cook over high heat for one minute. Open the lid, flip the pancake, and cook for another minute. -* Repeat the above steps until the pancake is fully cooked. - -![Finished Product](./成品.jpg) - -## Additional Information - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/烧饼/芝麻烧饼.jpg b/en/dishes/staple/烧饼/芝麻烧饼.jpg deleted file mode 100644 index 8885f25b..000000000 --- a/en/dishes/staple/烧饼/芝麻烧饼.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:895d1be5cd871c5041d87ec45a442e4513665af69f7f44c1c57eb383b1b03f5f -size 105129 diff --git a/en/dishes/staple/烧饼/芝麻烧饼.md b/en/dishes/staple/烧饼/芝麻烧饼.md deleted file mode 100644 index 3dcafc39..000000000 --- a/en/dishes/staple/烧饼/芝麻烧饼.md +++ /dev/null @@ -1,33 +0,0 @@ -# How to Make Sesame Seed Cakes - -![Example finished dish](./芝麻烧饼.jpg) -Sesame seed cakes are crispy on the outside, soft on the inside, and easy to make. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Flour -- Yeast powder -- White sugar -- Shixiang (thirteen-spice seasoning) -- Cooking oil -- Warm water (40℃) - -## Calculation - -The recipe ingredients are sufficient for 7 cakes. - -## Instructions - -- Dough: 300g flour, 3g yeast powder, 3g white sugar, 180g warm water, 20g cooking oil. Let the dough rest for 10 minutes. -- Oil paste: In a small bowl, mix 30g flour, 2g salt, 4g Shixiang, and 20g cooking oil. Stir well and let it sit. -- Making the cakes: Roll the dough into a rectangle, spread the prepared oil paste over it, roll it up from one end, and cut into 7 equal pieces. Fold each piece in half, pinch the edges tightly with your thumb and forefinger, dip one side in water, then coat it with white sesame seeds, and roll into a small round cake. -- Cooking: Preheat the electric griddle, pour in cold oil (cover the bottom completely), place the rolled cakes in the griddle, brush a little oil on top, spread evenly, cover the lid, select the "Large Cake" setting, and remove when it beeps. - -## Additional Notes - -- If you don't have an electric griddle, you can use a frying pan instead. -- If you don't have sesame seeds, you can skip them; it will still taste delicious. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/热干面.md b/en/dishes/staple/热干面.md deleted file mode 100644 index df19ffdd..000000000 --- a/en/dishes/staple/热干面.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Hot Dry Noodles - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Special alkaline noodles for Hot Dry Noodles -* Scallions -* Pickled sour beans -* Ground meat -* Garlic water -* Meat broth -* Dried radish -* Sesame paste -* Chili oil -* Pepper powder -* Soy sauce -* Salt -* Chicken bouillon - -## Measurements - -Per serving: - -* Special alkaline noodles for Hot Dry Noodles (250g) -* Scallions (10g) -* Pickled sour beans (20g) -* Ground meat (30g) -* Garlic water (30ml) -* Meat broth (30ml) -* Dried radish (50g) -* Sesame paste (40ml) -* Chili oil (0-10ml) -* Pepper powder (0-10g) -* Soy sauce (5ml) -* Salt (3g) -* Chicken bouillon (0-3g) - -## Instructions - -* Bring water to a boil, add the special alkaline noodles for Hot Dry Noodles, blanch for 25 seconds, then remove -* Sprinkle with salt, chicken bouillon, and pepper powder -* Dilute the sesame paste with 90ml of water, stir well, then add -* Add 5ml of soy sauce, 30ml of meat broth, and garlic water -* Add dried radish, ground meat, pickled sour beans, and scallions -* Mix well and enjoy - -## Additional Notes - -* Add chili oil according to personal preference - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/照烧鸡腿饭.md b/en/dishes/staple/照烧鸡腿饭.md deleted file mode 100644 index 14ff2360..000000000 --- a/en/dishes/staple/照烧鸡腿饭.md +++ /dev/null @@ -1,70 +0,0 @@ -# How to Make Teriyaki Chicken Rice - -Golden, appetizing teriyaki chicken drizzled with a rich, sweet-and-savory sauce, paired with fresh vegetables and steaming rice. Simple, quick, and full of flavor—the perfect comfort food for one. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Chicken thighs -- Cooking wine -- Light soy sauce -- Honey (optional) -- Coarsely ground black pepper -- Black pepper powder -- Salt -- Broccoli (use non-spicy green peppers as a substitute if unavailable) -- Carrots -- Dark soy sauce -- Garlic -- Ginger -- Cooking oil -- Water -- Cooked rice - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 1–2 people. - -Per serving: - -- Chicken thighs: 500 g (approximately 3 pieces) -- Cooking wine: 15 ml -- Light soy sauce: 30 ml -- Honey: 15 ml (if unavailable, substitute with 20 g white sugar + 5 g cornstarch + 0.5 ml lemon juice or vinegar) -- Coarsely ground black pepper: 5 g -- Black pepper powder: 5 g -- Salt: 2.5 g -- Broccoli: 50 g -- Carrots: 50 g -- Dark soy sauce: 12 ml -- Garlic: 10 g -- Ginger: 10 g -- Cooking oil: 15–25 ml -- Water: 30 ml -- Cooked rice: 300–400 g - -## Instructions - -- Take one chicken thigh and place it skin-side down on a cutting board. -- Using the tip of a knife, gently score along the contour of the bone from one end to the other. -- Use your fingers or the back of the knife to slowly separate the meat from the bone, exposing it. If you encounter sinew, cut it with the knife tip. -- Once the meat is fully separated, hold one end of the bone, gently twist, and pull it out. -- Repeat the above steps to debone all chicken thighs. -- Marinate the deboned chicken thighs with black pepper powder, coarsely ground black pepper, salt, and ginger slices for 5 minutes. -- In a bowl, mix cooking wine, light soy sauce, honey, dark soy sauce, and water until well combined. -- Blanch the vegetables for 1–2 minutes until cooked, then remove and set aside. -- Heat a pan with 15 ml of oil and sauté garlic until fragrant. -- Add the chicken thighs and pan-fry over medium-low heat until both sides are golden brown. If the pan feels too dry, add 5–10 ml of oil. -- Pour in the prepared sauce, cover the pan, and simmer over medium-low heat (use low heat on a gas stove) for 5–10 minutes until the chicken is fully cooked and the sauce is thickened and bubbling. -- Slice the chicken, arrange it on top of the rice with the vegetables, and drizzle with the pan sauce. Enjoy slowly! - -## Additional Tips - -- If using a combination of white sugar and cornstarch as a substitute, ensure they are completely dissolved before adding to the pan to prevent burning. -- Stir the dish every 3–5 minutes during simmering to avoid localized overheating. -- If the sauce starts bubbling vigorously, turns dark brown, or forms fine caramelized crystals at the edges, immediately turn off the heat. - -- Reference: [【Teriyaki Chicken Rice Step-by-Step Photos, How to Make Delicious Teriyaki Chicken Rice】Sister Xiaoxiao_Xia Chu Fang](https://www.xiachufang.com/recipe/104126605/) - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/煮泡面加蛋.md b/en/dishes/staple/煮泡面加蛋.md deleted file mode 100644 index 2cf840aa..000000000 --- a/en/dishes/staple/煮泡面加蛋.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Cook Instant Noodles with an Egg - -Cooking instant noodles with an egg is a staple dish that satisfies the basic survival needs of people from all walks of life. Its ingredients are convenient and easy to obtain, the preparation is simple and beginner-friendly, and the cooking time is extremely short. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Instant noodles -- Eggs -- Water - -## Serving Size - -- Single serving: Can keep an adult from feeling hungry for approximately 3 to 4 hours. - -Per serving: - -- Instant noodles: 1 packet -- Water: 550ml–1000ml, depending on the pot size. Use enough to fully submerge the noodles. -- Eggs: 1 - -## Instructions - -- Heat the water until it boils (heat control is not strictly required; using hot water will speed up the process). -- Place the noodle block into the pot. -- Add the seasoning packets included with the instant noodles into the pot. -- Use chopsticks to gently stir the noodles, ensuring the seasoning dissolves completely and the noodle block is fully soaked and heated. -- Cover the pot and wait for about 1 minute until the water boils again. -- Peel the egg and add it to the pot. -- Wait for about 3 to 4 minutes, and it is ready to serve. - -## Additional Notes - -- The "eggs" mentioned in this guide include but are not limited to: raw eggs, hard-boiled eggs, braised eggs, etc. -- The instant noodles can be purchased at a convenience store downstairs. -- You may add other seasonings or ingredients according to your preference, including but not limited to: ham sausages, lettuce, shredded meat, spicy gluten strips (latiao), dried fish, shrimp, chicken legs. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/猪油拌饭.md b/en/dishes/staple/猪油拌饭.md deleted file mode 100644 index 7a739175..000000000 --- a/en/dishes/staple/猪油拌饭.md +++ /dev/null @@ -1,45 +0,0 @@ -# How to Make Lard Rice - -Lard rice is a fallback for children in southern China who don't want to eat. Crystal-clear grains coated in amber lard, with the savory saltiness of soy sauce and the fresh aroma of scallions dancing on the tongue, each bite is a perfect symphony of carbohydrates and fats. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Rice (Japonica rice is recommended) -- Lard -- Light soy sauce (Lee Kum Kee or Haitian is recommended) -- Dark soy sauce -- Oyster sauce (optional) -- Scallions (optional) -- Lard cracklings (optional) - -## Calculations - -Determine how many servings you want to make before each preparation. One serving is enough for one person. - -Per serving: - -- 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 -- Scallions: 0-12 g (initially recommended: 5 g) -- Lard cracklings: 5 g - -## Instructions - -- Place lard at the bottom of the bowl -- Add rice -- Drizzle with soy sauce and oyster sauce -- Sprinkle with scallions and lard cracklings -- Mix well - -## Additional Notes - -- It is recommended to pair with lean meat and vegetables for balanced nutrition -- High in cholesterol; not recommended for frequent consumption -- Reference: [Lard Rice - Wikipedia](https://zh.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9%E6%8B%8C%E9%A3%BF) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md b/en/dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md deleted file mode 100644 index 51a609ff..000000000 --- a/en/dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Make Salmon Rice Cooker Rice - -![Example of Salmon Rice Cooker Rice](./电饭煲三文鱼炊饭.webp) - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Salted butter -- Salmon -- Rice -- Corn (optional) -- Enoki mushrooms (optional) -- Shiitake mushrooms (optional) - -### Tools - -- Rice cooker - -## Measurements - -- Rice: 50g per person -- Salmon: 300g per person -- Water -- Butter: 1 tablespoon per person - -## Instructions - -- Remove scales and bones from the salmon -- Chop the enoki mushrooms and shiitake mushrooms -- Rinse the rice three times -- Place the salmon, rice, and butter into the rice cooker -- For a richer flavor, add an extra tablespoon of butter -- Add water according to the markings on the rice cooker -- Set the rice cooker to the "cook rice" mode and wait for approximately 30 - 45 minutes - -## Additional Content - -If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.jpg b/en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.jpg deleted file mode 100644 index bef88c58..000000000 --- a/en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5d76a62d253e145506d66bcb9f86f67c362839466146379d06b77568e5fa323e -size 451342 diff --git a/en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md b/en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md deleted file mode 100644 index d7adfb8f..000000000 --- a/en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md +++ /dev/null @@ -1,43 +0,0 @@ - -# Air Fryer Teriyaki Chicken Rice Bowl Recipe - -![Finished Air Fryer Teriyaki Chicken Rice Bowl](./空气炸锅照烧鸡饭.jpg) - -The Air Fryer Teriyaki Chicken Rice Bowl is a simple and easy dish to prepare. It is a convenient and affordable meal that beginners can master with ease while enjoying delicious flavors! - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Ritz crackers -- Soy sauce -- Sugar (white granulated sugar) - -## Calculation - -Before each preparation, determine how many servings you want to make. One serving is sufficient for one person. - -Per serving: - -- Chicken breast 900g -- Soy sauce 100-125ml -- Sugar 60-65g -- White vinegar 30-35ml -- Ritz crackers (salty cookies can be used as a substitute) 16 pieces (48g) -- Eggs 2 - -## Instructions - -- Mix the soy sauce, sugar, and vinegar together and set aside. -- In another bowl, combine the chicken, eggs, half of the sauce mixture, and crushed Ritz crackers. Stir well. -- Line the air fryer basket with a foil bowl, add the meat mixture, and evenly pour the remaining sauce over it. -- **Air fry at 350°F (177°C)** for **40 minutes**. Best served over rice. -- Remove from the air fryer once the top is *golden and crispy*, then slice and serve. - -## Additional Notes - -- For rice preparation, refer to [Rice Cooker Steamed Rice](https://cook.aiursoft.com/dishes/staple/%E7%B1%B3%E9%A5%AD/%E7%94%B5%E9%A5%AD%E7%85%B2%E8%92%B8%E7%B1%B3%E9%A5%AD/) or [Pot Steamed Rice](https://cook.aiursoft.com/dishes/staple/%E7%B1%B3%E9%A5%AD/%E7%85%AE%E9%94%85%E8%92%B8%E7%B1%B3%E9%A5%AD/). -- Be cautious of heat to avoid burns during preparation. -- Reference: [Cookpad Recipe: Air Fryer Teriyaki Chicken Meatloaf](https://cookpad.com/eng/recipes/16276348) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/米饭/rice_regularPot.jpeg b/en/dishes/staple/米饭/rice_regularPot.jpeg deleted file mode 100644 index e0f7b62b..000000000 --- a/en/dishes/staple/米饭/rice_regularPot.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:00047100735aeec050c1ada5420e49fc00712e244f522ea04a045fbdb8a9ada1 -size 138421 diff --git a/en/dishes/staple/米饭/煮锅蒸米饭.md b/en/dishes/staple/米饭/煮锅蒸米饭.md deleted file mode 100644 index e40c4ec3..000000000 --- a/en/dishes/staple/米饭/煮锅蒸米饭.md +++ /dev/null @@ -1,33 +0,0 @@ - -# How to Cook Rice in a Regular Pot - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Northern rice -- Water -- Thick-bottomed pot with a tight-fitting lid (prevents excessive steam leakage during cooking) - -## Measurements - -- Rice: 100ml-200ml per person -- Water: 2 times the volume of the rice - -## Instructions - -- Rinse the rice -- Add rice and water to the pot -- Bring to a boil over high heat -- **Stir the bottom to prevent sticking** -- Cover the pot, reduce heat to **low**, and cook for 10-15 minutes (depending on your preference for softness). Do not open the lid during this time. -- Turn off the heat and let it sit for 5 minutes -- Enjoy :) - -![rice_regularPot](./rice_regularPot.jpeg) - -## Additional Content - -[British people study how to cook rice; I really want to send them a rice cooker!](https://www.bilibili.com/video/BV1RW411z7r9) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/米饭/电饭煲蒸米饭.md b/en/dishes/staple/米饭/电饭煲蒸米饭.md deleted file mode 100644 index fd78b352..000000000 --- a/en/dishes/staple/米饭/电饭煲蒸米饭.md +++ /dev/null @@ -1,40 +0,0 @@ -# How to Cook Rice in a Rice Cooker - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -* Rice Cooker -* Jiangnan Rice or Northern Rice -* Water - -## Measurements - -* Generally, one person can consume 100ml-200ml of rice. - -Fingertip Water Measurement Method (a method for accurately determining the rice-to-water ratio) - -* For Jiangnan Rice: Place the rice and water in the rice cooker pot. When the index finger touches the rice, the water level should just cover the first joint of the index finger and reach 1/4 of the way to the second joint (approximately 2.6 cm). -* For Northern Rice: Place the rice and water in the rice cooker pot. When the index finger touches the rice, the water level should just cover the first joint of the index finger (approximately 2 cm). - -Use the above criteria to calculate the ratio of raw materials to be used. - -## Instructions - -* Wash the rice. -* Add the rice and water together into the rice cooker. -* Plug in the rice cooker and switch to cooking mode. Wait for approximately 30 minutes. -* Once the rice cooker automatically switches to keep-warm mode. -* Let the rice rest in the rice cooker for 10-15 minutes. -* Serve the rice. - -## Additional Information - -- Technical Summary - - Regardless of the container used, the "Fingertip Water Measurement Method" can be used to cook good rice. - - The amount of water significantly affects the texture of a bowl of good rice. - - Jiangnan Rice is generally consumed in the South, while Northern Rice is generally consumed in the North. Jiangnan Rice tends to be long and slender, whereas Northern Rice is shorter and rounder. - - Different varieties of rice require different water amounts, which drastically affect the texture. -- For more information, please refer to the manual of the rice cooker being used. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/红芸豆拌饭.md b/en/dishes/staple/红芸豆拌饭.md deleted file mode 100644 index a5fa0c95..000000000 --- a/en/dishes/staple/红芸豆拌饭.md +++ /dev/null @@ -1,107 +0,0 @@ -# Rajma Chawal Recipe - -> Rajma Chawal(राजमा चावल)— Red Kidney Bean Curry with Rice - -Rajma Chawal is one of the most popular home-cooked dishes in North India, traditionally consumed on Mondays, especially in the Punjab and Delhi regions. Soft, tender red kidney beans (Kidney Beans) simmered in a rich tomato-onion gravy, served with steaming hot rice, evokes the "taste of mom" for many Indians. It is simple to prepare and takes about 40 minutes to cook (beans need to be soaked for 8 hours in advance). - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Red Kidney Beans (Kidney Beans / Rajma) -- Basmati rice or regular rice -- Onions -- Tomatoes -- Ginger -- Garlic -- Green chilies -- Cilantro (Coriander leaves) -- Cooking oil or Ghee -- Turmeric powder -- Red chili powder -- Coriander powder -- Cumin powder -- Garam Masala (Indian spice blend) -- Bay leaves -- Salt -- Pressure cooker (recommended) or regular pot - -## Calculations - -Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2-3 people. - -Per serving: - -**Rajma Curry Part:** - -- Dried red kidney beans 200g (soaked for 8 hours in advance) -- 2 onions (approx. 200g), chopped -- 3 tomatoes (approx. 300g), chopped (or 30ml tomato paste) -- 10g ginger, grated -- 4 cloves of garlic (approx. 12g), minced -- 1 green chili, slit -- 30ml cooking oil -- 2 bay leaves -- 3g turmeric powder -- 5g red chili powder -- 5g coriander powder -- 3g cumin powder -- 3g garam masala -- 6g salt -- 600ml water -- 15g cilantro leaves (for garnish) - -**Rice Part:** - -- 200g rice -- 400ml water - -## Instructions - -### Preparation (8 hours in advance) - -- Soak dried red kidney beans in clean water for at least 8 hours (overnight). The volume will expand to about twice its original size after soaking. - -### Cooking the Red Kidney Beans - -- Drain the soaked red kidney beans. -- **Using a pressure cooker:** Add the red kidney beans and 600ml of water. Cover the lid and bring to high heat until pressure builds, then reduce to medium heat. **Cook under pressure for 15-20 minutes**, until the *beans can be easily crushed between your fingers*. -- **Using a regular pot:** Add the red kidney beans and sufficient water. Bring to a boil over high heat, then reduce to medium heat. **Simmer for 60-90 minutes**, until the beans are completely soft and mushy. -- Reserve the bean cooking liquid for later use. - -### Making the Curry - -- Pour 30ml of cooking oil into a wok and heat over medium heat. -- Add 2 bay leaves and fry until *fragrant* (about 10 seconds). -- Add chopped onions and stir-fry until *golden brown* (about 6-8 minutes). -- Add grated ginger and garlic, and stir-fry for 1 minute. -- Add chopped tomatoes and stir-fry until *the tomatoes are completely soft and release oil* (about 5 minutes). -- Add 3g turmeric powder, 5g red chili powder, 5g coriander powder, 3g cumin powder, and 6g salt. -- Stir-fry for 2 minutes to allow the spices to meld with the tomatoes. -- Pour the cooked red kidney beans along with their cooking liquid into the pan. -- Add green chilies and mix well. -- Bring to a boil over high heat, then reduce to low heat and **simmer for 15-20 minutes**. -- During this time, use the back of a spatula to mash some of the beans to thicken the sauce. -- Add 3g of garam masala and mix well. -- Turn off the heat and garnish with fresh cilantro leaves. - -### Steamed Rice - -- Wash the rice thoroughly. -- Place it in a rice cooker and add 400ml of water. -- Cook as usual. - -### Serving - -- Serve the rice on a plate. -- Pour the red kidney bean curry over or alongside the rice. -- Serve with onion salad and lemon wedges on the side. - -## Additional Notes - -- Red kidney beans must be thoroughly cooked before consumption. Undercooked red kidney beans contain phytohaemagglutinin, which can cause food poisoning. -- In India, Rajma Chawal is considered one of the most comforting, home-style dishes, similar in cultural significance to "braised pork with rice" in China. -- For a richer flavor, you can add 30ml of heavy cream. -- Leftover red kidney bean curry can be stored in the refrigerator for 3-4 days and often tastes even better the next day. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/老友猪肉粉/老友猪肉粉.jpg b/en/dishes/staple/老友猪肉粉/老友猪肉粉.jpg deleted file mode 100644 index 05ba3be2..000000000 --- a/en/dishes/staple/老友猪肉粉/老友猪肉粉.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:65993209bb99dcb7f10ba75c124433cda5617545400f7d4398e0e5750f4c9cbe -size 482340 diff --git a/en/dishes/staple/老友猪肉粉/老友猪肉粉.md b/en/dishes/staple/老友猪肉粉/老友猪肉粉.md deleted file mode 100644 index 7ab87488..000000000 --- a/en/dishes/staple/老友猪肉粉/老友猪肉粉.md +++ /dev/null @@ -1,56 +0,0 @@ -# How to Make Lao You Pork Rice Noodles - -![Example dish](老友猪肉粉.jpg) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Rice noodles -- Pork -- Sour bamboo shoots -- Chopped chili peppers -- Fermented black beans -- Garlic -- Cooking wine -- Light soy sauce -- White sugar -- Rice vinegar -- Salt -- Oil -- Cornstarch -- Pepper powder - -## Quantities - -Per serving: - -- Rice noodles (250g; remember to soak them in warm water at 50°C for half an hour) -- Pork (50g) -- Sour bamboo shoots (50g) -- Chopped chili peppers (15g; adjust amount to personal preference after chopping) -- Fermented black beans (30g) -- Garlic (10g) -- Cooking wine (10-20ml) -- Light soy sauce (15ml) -- White sugar (5g; omit if you do not prefer sweetness) -- Rice vinegar (5ml) -- Salt (5g) -- Oil (15ml) -- Cornstarch (15g) -- Pepper powder (10g) - -## Instructions - -- Place all the pork in a bowl and season with cooking wine, salt, light soy sauce, cornstarch, and pepper powder. Set aside. -- Heat a wok without oil, add all the sour bamboo shoots, and stir-fry until the moisture evaporates. Create a space in the center of the dried sour bamboo shoots. -- Add 10-15ml of cooking oil, all the garlic, chopped chili peppers, and fermented black beans into the center of the dried sour bamboo shoots. Stir-fry everything in the center until fragrant. -- Add all the seasoned pork. Continue to add 10ml of light soy sauce and stir-fry for one minute. -- Add 5ml of rice vinegar, 10ml of light soy sauce, and 450ml of water. Bring to a boil. -- Once the water boils, add the soaked rice noodles and continue to cook for 3 minutes before serving. - -## Additional Notes - -- Remember that the rice noodles must be soaked beforehand for the best taste; unsoaked noodles will be difficult to eat! - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/老干妈拌面.md b/en/dishes/staple/老干妈拌面.md deleted file mode 100644 index 9f335cad..000000000 --- a/en/dishes/staple/老干妈拌面.md +++ /dev/null @@ -1,35 +0,0 @@ -# How to Make Lao Gan Ma Noodles - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -* Noodles -* Lao Gan Ma -* Soy Sauce - -## Calculations - -Determine how many servings you plan to make before starting. One serving is exactly enough for 1 person. - -Total Quantities: - -* Water: 1 liter -* Noodles: 120g * number of servings -* Lao Gan Ma: 15ml * number of servings -* Soy Sauce: 5ml * number of servings - -## Instructions - -* Pour water into a pot and bring it to a boil. -* Add the noodles evenly into the pot. -* Stir occasionally during cooking to prevent the noodles from clumping together. -* When you lift a strand of noodles with chopsticks and it slides off naturally, wait another 30 seconds before turning off the heat. -* Transfer the noodles into a bowl. -* Add the specified amounts of Lao Gan Ma and soy sauce. -* Mix the noodles, Lao Gan Ma, and soy sauce thoroughly with chopsticks. -* Enjoy. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/肉蛋盖饭.md b/en/dishes/staple/肉蛋盖饭.md deleted file mode 100644 index 9dbf8069..000000000 --- a/en/dishes/staple/肉蛋盖饭.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Meat and Egg Rice Bowl - -Meat and egg rice bowl is suitable for a simple solo dinner, taking approximately fifteen minutes to prepare. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Rice -- Eggs -- Ground meat -- Dark soy sauce -- Light soy sauce -- Vinegar -- Shallot oil (optional) -- Green onions -- Cooking oil -- Sugar - -## Quantities - -One serving is for one person. For multiple servings, increase proportionally, but consider the pot's capacity. - -For one serving: - -- Rice: 240g -- Eggs: 4 -- Ground meat: 300g -- Dark soy sauce: 10ml -- Light soy sauce: 25ml -- Vinegar: 20ml -- Shallot oil (optional): 10g -- Green onions: 10g -- Cooking oil: 30ml -- Sugar: 15g - -## Instructions - -- Cook the rice. Typically, use the measuring cup provided with the rice; one cup equals 240g. -- Add 30ml of cooking oil to the pot. -- Add the ground meat and stir-fry over medium heat until both sides are slightly browned. -- Crack the eggs into the pot without scrambling them. Cover with a lid. -- Prepare the sauce in a bowl by mixing the specified amounts of dark soy sauce, light soy sauce, vinegar, sugar, and shallot oil. Stir well. -- Remove the lid, pour the sauce into the pot, and let it simmer for three minutes. -- Turn off the heat. Place the meat and eggs over the rice. -- Perform a safety check, then serve and enjoy the rice bowl. - -## Additional Notes - -- If you prefer a sweeter taste, add an extra 10g of sugar. -- Always ensure the gas stove is turned off after cooking to prevent accidents. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/茄子肉煎饼/1茄片肉片.jpg b/en/dishes/staple/茄子肉煎饼/1茄片肉片.jpg deleted file mode 100644 index 583ac9dc..000000000 --- a/en/dishes/staple/茄子肉煎饼/1茄片肉片.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:06e6cf3d717452739c56fef0853d940bf3fc208d86f385a50bb17f81e5025e26 -size 600178 diff --git a/en/dishes/staple/茄子肉煎饼/2米粉250g.jpg b/en/dishes/staple/茄子肉煎饼/2米粉250g.jpg deleted file mode 100644 index 646d76b3..000000000 --- a/en/dishes/staple/茄子肉煎饼/2米粉250g.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:342783f2ff0f04c8af99b17dcfd1dc40c2cdeb4b74a821a34ec554db6b23d100 -size 537767 diff --git a/en/dishes/staple/茄子肉煎饼/3米粉面粉鸡蛋.jpg b/en/dishes/staple/茄子肉煎饼/3米粉面粉鸡蛋.jpg deleted file mode 100644 index 0ecd95ff..000000000 --- a/en/dishes/staple/茄子肉煎饼/3米粉面粉鸡蛋.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:7ab28b3242958743e04b70e9acea13c13916d0e7347cd12daa3e4fef49817f24 -size 725103 diff --git a/en/dishes/staple/茄子肉煎饼/4混合.jpg b/en/dishes/staple/茄子肉煎饼/4混合.jpg deleted file mode 100644 index 34f81108..000000000 --- a/en/dishes/staple/茄子肉煎饼/4混合.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:47871a0e4bd03efa5c68f4cb7364f0a72f10095ba4a8db6b679d47fe2348edd7 -size 577383 diff --git a/en/dishes/staple/茄子肉煎饼/5起锅烧油.jpg b/en/dishes/staple/茄子肉煎饼/5起锅烧油.jpg deleted file mode 100644 index af9b7aa8..000000000 --- a/en/dishes/staple/茄子肉煎饼/5起锅烧油.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e234eda17cc4fcca67e09e5633020f68f7d137b3bc48570a9a9024f511ad0564 -size 776917 diff --git a/en/dishes/staple/茄子肉煎饼/6开始煎.jpg b/en/dishes/staple/茄子肉煎饼/6开始煎.jpg deleted file mode 100644 index d90b1e07..000000000 --- a/en/dishes/staple/茄子肉煎饼/6开始煎.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:13e2daff216e2e9b94d8fc6b4c84c70832c831f7fe6d5242a021b2e0e0e4fdcc -size 778712 diff --git a/en/dishes/staple/茄子肉煎饼/7撒盐准备起锅.jpg b/en/dishes/staple/茄子肉煎饼/7撒盐准备起锅.jpg deleted file mode 100644 index 3f25a3d9..000000000 --- a/en/dishes/staple/茄子肉煎饼/7撒盐准备起锅.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:35604453c43d1574f8e40fda32e0580f3fffcf10cdb88275081f55a264e97a3e -size 842831 diff --git a/en/dishes/staple/茄子肉煎饼/茄子肉煎饼.jpg b/en/dishes/staple/茄子肉煎饼/茄子肉煎饼.jpg deleted file mode 100644 index ce8ec3cd..000000000 --- a/en/dishes/staple/茄子肉煎饼/茄子肉煎饼.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:203b2885c4a8d6dd4d730c1b1688bc4b3d00abec9dc2cfc58ca5c57534451d68 -size 848999 diff --git a/en/dishes/staple/茄子肉煎饼/茄子肉煎饼.md b/en/dishes/staple/茄子肉煎饼/茄子肉煎饼.md deleted file mode 100644 index 4f3eb7d7..000000000 --- a/en/dishes/staple/茄子肉煎饼/茄子肉煎饼.md +++ /dev/null @@ -1,65 +0,0 @@ -# How to Make Eggplant and Meat Pancakes - -![Finished Eggplant and Meat Pancake](./1茄片肉片.jpg) - -Eggplant and meat pancake is a simple and easy-to-make pancake-style staple dish. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Rice flour (referring to flour ground from rice) -* Wheat flour -* Eggs -* Cooked cured meat -* Eggplant (choose long, cylindrical ones; the rounder, the better) -* Cooking oil -* Salt - -## Calculations - -This recipe makes 1 portion, which is just enough for 2 people. - -Per portion: - -* Rice flour: 250g -* Wheat flour: 50g -* Egg: 1 -* Cooked cured meat: 100g -* Eggplant: 1 piece (approximately 10-15cm long) -* Cooking oil: 10-15ml -* Salt: 1-2g - -## Instructions - -* Peel the eggplant and slice it. Slice the cured meat. Set aside. - -![Eggplant slices and meat slices](./2米粉250g.jpg) - -* Add 250g of rice flour (ground from rice), 50g of wheat flour, and 1 egg to a bowl in sequence. - -![250g Rice Flour](./3米粉面粉鸡蛋.jpg) - -![Rice Flour, Wheat Flour, and Egg](./4混合.jpg) - -* Stir with chopsticks while adding water (**water is used to adjust the viscosity**) until the rice flour, wheat flour, and egg form a batter. Stop adding water when the batter can coat the eggplant and meat slices without falling off. Then, place all the eggplant and meat slices into the batter and coat them thoroughly. - -![Mixing](./5起锅烧油.jpg) - -* Add **10-30ml** of cooking oil to a non-stick pan and heat over low heat. - -![Heating the Pan with Oil](./6开始煎.jpg) - -* Use chopsticks or a spoon to place the battered eggplant and meat slices into the pan. Fry until golden brown on both sides, then fry for **3-6 minutes** (**the amount of cooking oil may decrease during frying; add more if necessary**). - -![Starting to Fry](./7撒盐准备起锅.jpg) - -* Sprinkle with salt, stir-fry evenly, and remove from the pan to serve. - -![Sprinkling Salt Before Serving](./茄子肉煎饼.jpg) - -## Additional Notes - -* Fry over low heat. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/葱油拌面.md b/en/dishes/staple/葱油拌面.md deleted file mode 100644 index 734e46a3..000000000 --- a/en/dishes/staple/葱油拌面.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Scallion Oil Noodles - -Scallion oil noodles are a classic Shanghai-style home-cooked noodle dish. The preparation is simple, and it is famous for its unique scallion oil aroma. Rich in carbohydrates and fats, it quickly replenishes energy. Beginners can typically complete it in about 20 minutes. It is an ideal choice for a simple dinner after working late. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Dried noodles -- Scallions (green onions) -- Light soy sauce -- Dark soy sauce -- White sugar - -## Quantities - -The scallion oil sauce can be made in bulk and stored for multiple uses. Below are the base quantities for making the scallion oil sauce, as well as the amount of sauce required per serving of noodles. - -Base quantity for scallion oil sauce (serves approximately 3-4 people): - -- Scallions 100 g -- Cooking oil 100 ml -- Light soy sauce 60 ml -- Dark soy sauce 20 ml -- White sugar 15 g - -Per serving of noodles: - -- Dried noodles 80 g (approximately equivalent to 150 g of wet noodles) -- Scallion oil sauce 15 ml - -## Instructions - -### Making the Scallion Oil Sauce - -- Wash the scallions and cut them into long segments (approximately 5-7 cm). You can separate the white parts from the green parts. -- Add 100 ml of cooking oil to a pan and heat over medium heat. Add the white parts of the scallions first and stir-fry until slightly golden. -- Add the green parts of the scallions, reduce the heat to low, and continue stir-frying. -- Maintain low heat and patiently stir-fry for about **15-20 minutes** until the scallion segments turn golden brown and crispy. -- Remove the golden brown scallion segments (keep the scallion oil in the pan). -- To the scallion oil in the pan, add 60 ml of light soy sauce, 20 ml of dark soy sauce, and 15 g of white sugar. Heat over low heat and stir for about **1 minute** until the sugar dissolves and the sauce is well mixed. Immediately turn off the heat. Pour the prepared scallion oil sauce into a container, let it cool, and store it sealed. - -### Boiling the Noodles (per serving) - -- Take 80 g of dried noodles. -- Add 1000 ml of drinking water to a pot and bring to a boil over high heat. -- Add the noodles and cook until fully done according to the package instructions (usually **3-8 minutes**, refer to the package instructions). -- Remove the cooked noodles, drain the water, and place them in a bowl. - -### Mixing the Noodles (per serving) - -- Add 15 ml of the previously prepared scallion oil sauce to the bowl containing the noodles. -- You can add the fried scallion segments made earlier (optional). -- Stir quickly and evenly with chopsticks, and it is ready to eat. - -## Additional Tips - -- When frying the scallion oil, keep the heat low and be patient to fully extract the aroma of the scallions. -- The prepared scallion oil sauce can be stored in the refrigerator for some time and used directly the next time you eat noodles. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/蒸卤面.md b/en/dishes/staple/蒸卤面.md deleted file mode 100644 index 7d1b5368..000000000 --- a/en/dishes/staple/蒸卤面.md +++ /dev/null @@ -1,77 +0,0 @@ - -# How to Make Steamed Noodles with Braised Sauce - -Steamed noodles with braised sauce is a classic home-style dish from southern Henan, featuring a combination of meat and vegetables. It is simple and easy to learn. Beginners can typically complete it in about one hour. - -NOTE: This recipe follows the southern Henan flavor profile, which may differ from other regions. There is no rigid standard for taste; the key is to make it delicious. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Pork belly -- Celery -- Fresh noodles (must be **the finest** available; if not found at nearby markets, refer to the recipe for [Braised Noodles](https://note.youdao.com/)) -- Scallions, ginger, garlic -- Cooking oil (peanut oil is best) -- Light soy sauce, dark soy sauce, cooking wine, salt, five-spice powder -- Steamer pot with a bamboo steamer insert -- Wok - -The following ingredients are optional for those with some cooking experience or extra time: - -- Sichuan peppercorns -- Dried red chilies -- Green bell peppers - -## Quantities - -Determine how many servings to prepare before starting. One serving is sufficient for 2 people. - -- Celery: 2 medium stalks -- Pork belly: 350g -- Noodles: 500g -- Scallions: 10cm length -- Garlic: 5 cloves -- Ginger: 20g -- Green bell peppers: 2 -- Dried red chilies: 3 -- Sichuan peppercorns: 20 grains -- Salt: 10g -- Five-spice powder: 5g -- Light soy sauce: 15ml -- Dark soy sauce: 10ml - -## Instructions - -### Preparation - -- Remove the skin from the pork and slice it into thin pieces measuring `2 cm * 6 cm * 0.5 cm`. Set aside. -- Remove the leaves from the celery and cut off the root end (2cm). Cut the stalks in half lengthwise, then into 2cm segments. Set aside. -- Peel and mince the garlic. Slice the scallions into 0.2cm thin rounds. Julienne the ginger. Set aside. - -### Pre-cooking - -- Heat the wok until it starts smoking, add 3ml of cooking oil to coat the pan, then pour out the excess oil. -- Add more cooking oil, then add the pork slices, scallions, ginger, garlic, and dried red chilies. Stir-fry for 1 minute, ensuring constant and even stirring. -- Add cooking wine, light soy sauce, and dark soy sauce. Stir-fry for another minute. -- Pour in 500ml of hot water. Cover the pot and simmer for 3 minutes. -- Add the celery and green bell peppers to the pot. Season with salt and five-spice powder. Cover and continue simmering for 3 minutes, then turn off the heat. -- Add 1000ml of water to the steamer pot. Once it reaches a rolling boil and produces steam, spread the noodles evenly on the steamer insert and place it in the pot. Steam for 15 minutes. -- Once the noodles are cooked, remove them and use chopsticks and your hands to fluff them apart on a cutting board. Let them cool to room temperature. - -### Final Processing - -- Place the cooled noodles into the wok with the sauce. Stir by holding chopsticks in one hand and a spatula in the other, lifting the sauce and tossing it over the noodles. Continue until the noodles are evenly coated with the sauce. -- Spread the coated noodles back onto the steamer insert. Steam for another 10 minutes, then turn off the heat. - -## Additional Content - -- Technical Summary - - When cutting pork, you can ask the market vendor for assistance. Based on experience, the highest success rate is achieved by making the request after the meat has been cut but before payment. - - For your first time cooking, prepare all ingredients in advance to avoid chaos. Once you become more proficient, you can execute tasks concurrently. - - When steaming noodles twice, make sure to separate them as much as possible to prevent them from clumping together after steaming. If the noodles are too long, break them to facilitate stirring and serving. - - When removing the steamed noodles, handle them gently to avoid the steamer rack tipping over and the noodles touching the water. - - Beer pairs perfectly with this dish! - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/蛋包饭.md b/en/dishes/staple/蛋包饭.md deleted file mode 100644 index 46c3e22e..000000000 --- a/en/dishes/staple/蛋包饭.md +++ /dev/null @@ -1,56 +0,0 @@ -# How to Make Omurice - -Omurice is a classic Japanese home-cooked dish, consisting of fried rice wrapped in a tender egg omelet. It offers a rich texture and complete aroma, flavor, and appearance. Rich in protein, carbohydrates, and vitamins, it is an excellent choice for breakfast or a main meal. Estimated preparation time is 25 minutes. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggs (free-range eggs are recommended for a richer flavor) -- Onion -- Carrot -- Corn kernels -- Green peas (optional) -- Ham sausage or chicken breast -- Rice -- Ketchup -- Cooking oil (vegetable oil is recommended) -- Milk (optional, to make the egg omelet more tender) - -## Calculations - -Determine how many servings you plan to make before each preparation. One serving is suitable for one person. - -Per serving: - -- 2 eggs -- 30g onion -- 30g carrot -- 50g ham sausage or chicken breast -- 30g total of corn kernels and green peas -- 200g rice -- 20ml ketchup -- 15ml cooking oil -- 10ml milk (mixed with the eggs) - -## Instructions - -- Dice the onion, carrot, and ham sausage or chicken breast, and set aside. -- Heat a pan, pour in 10ml of cooking oil, and wait 10 seconds for it to heat up. -- Add the diced onion and stir-fry for 1 minute. Once fragrant, add the carrot, corn kernels, and green peas, and continue stir-frying for 2 minutes. -- Add the diced ham sausage or chicken breast and stir-fry until the color changes. -- Add the rice and break it up while stir-frying. Then add 20ml of ketchup, mix well, and finish the fried rice. Remove from the pan and set aside. -- Beat the eggs and mix in 10ml of milk. -- Pour 5ml of cooking oil into the pan, add the egg mixture, and gently shake the pan to spread the egg evenly across the surface. -- Cook over low heat. When the surface of the egg is semi-cooked, place the fried rice in the center of the egg. -- Use a spatula to fold the egg omelet over the rice to form an oval shape. -- Gently slide the omurice onto a plate, shape it neatly, and garnish with a small amount of ketchup on top. - -## Additional Tips - -- Using leftover rice from the previous day prevents sticking and improves texture. -- Adding milk to the beaten eggs makes the omelet more tender. -- Use low heat when handling the egg omelet to avoid burning the bottom. -- If you are not skilled at wrapping the rice, you can simply plate the fried rice and cover it with the egg omelet. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/蛋炒饭.md b/en/dishes/staple/蛋炒饭.md deleted file mode 100644 index abeb305c..000000000 --- a/en/dishes/staple/蛋炒饭.md +++ /dev/null @@ -1,62 +0,0 @@ -# How to Make Egg Fried Rice - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Cold cooked rice -* Eggs -* Ham -* Cucumber -* Carrot -* Cooking oil -* Salt -* Pepper powder -* Light soy sauce -* Scallions (green onions) -* Cooked meats such as Dengying beef shreds, luncheon meat, Chinese sausage, or braised pork... (optional substitutes) - -For the rice preparation, you can refer to [How to Make Rice](./rice/electric_rice_cooker_steamed_rice.md). - -## Calculations - -Determine how many servings you plan to make before starting. One serving is sufficient for 1-2 people. - -Total quantities: - -* Cold cooked rice (servings * 500ml) -* Eggs (servings * 1.5, rounded down) -* Ham (servings * 2 slices) -* Cucumber (optional, servings * 30g) -* Carrot (optional, servings * 30g) -* Cooking oil (servings * 12ml) -* Salt (servings * 4g to servings * 6g) -* Pepper powder (servings * 8g) -* Scallions (servings * 1 bunch) -* Light soy sauce (servings * 10ml) - -Use the above parameters to calculate the required proportion of raw materials. - -## Instructions - -* Break up the cold rice into small pieces using a spatula in advance. -* Slice or cube the ham, carrots, cucumbers, etc., as needed. -* If you have cooked meat on hand, prepare it for better flavor. -* Separate the egg whites and yolks. Beat each separately in a large bowl. Note: Do not add salt at this stage. -* Heat a wok over high heat until it starts to smoke. Add cooking oil, then pour in the egg whites. Once they solidify, remove them from the wok and set aside. -* If there is enough oil, add the egg yolks directly. If not, add more cooking oil and heat it over high heat. -* Once the egg yolks solidify, reduce the heat to medium-low. Add the ham, cooked meat, carrots, cucumbers, and other prepared ingredients. Stir-fry for 10 seconds until fragrant. -* Add the egg whites back in. Stir-fry for 5 seconds, then quickly add the rice. Stir-fry over high heat to ensure every grain of rice is coated with egg. -* During the stir-frying process, break up any clumps of rice. This step takes longer; continue until the rice is fully broken down and evenly mixed. -* Reduce the heat to low. Add salt, pepper powder, and light soy sauce. -* Stir-fry further until well combined. The dish is nearly done when you see the rice grains "jumping" in the wok. -* Finally, add the scallions and stir-fry for another 10 seconds. -* Turn off the heat and transfer to a bowl. - -## Additional Notes - -* **Technical Summary** - - Using overnight cold rice yields the best results. If you don't have cold rice, you can cook fresh rice and cool it rapidly in the refrigerator. However, achieving a "distinct grain" texture will require longer stir-frying. - - To achieve the "distinct grain" texture, the rice must be fried until dry. Overnight rice is preferred because it has already lost some moisture. - -If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/螺蛳粉.md b/en/dishes/staple/螺蛳粉.md deleted file mode 100644 index 54703838..000000000 --- a/en/dishes/staple/螺蛳粉.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Make Luosifen - -Authentic Luosifen is not smelly! - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -> For the sake of home cooking, making Luosifen from scratch using river snails, sour bamboo shoots, etc., is not practical. Therefore, this recipe is based on packaged Luosifen. - -### Ingredients - -- One package of packaged Luosifen, which should include: - - Rice noodles - - River snail meat pack (may be included in the topping pack) - - Soup base pack - - Topping packs such as sour bamboo shoots, peanuts, fried tofu skin, wood ear mushrooms, etc. - - Seasoning packs such as vinegar and chili oil - -### Tools - -- Pot - -- Induction cooker / Stove - -- A pair of chopsticks - -## Calculations - -- Based on personal experience, one package of packaged Luosifen is sufficient for one person's meal (even though it looks like a large pack). -- Water: 1L - -## Instructions - -- Add water to the pot and bring it to a boil. -- Add the rice noodles and cook for 3-5 minutes, stirring with chopsticks to prevent the noodles from sticking together. -- Add the soup base pack, adjusting to your taste. -- Add some topping packs, such as wood ear mushrooms, peanuts, and river snails (these toppings need to simmer for a while to absorb the flavor). -- Add the seasoning packs, adjusting to your taste. -- Stir and then transfer the contents into a bowl. -- Add the remaining topping packs, such as sour bamboo shoots and fried tofu skin (these toppings are not suitable for soaking in the soup for too long). -- Enjoy your meal. - -## Additional Notes - -- If you prefer chewier noodles, reduce the cooking time for the noodles in the second step. -- If you want to add a fried egg to your Luosifen, please refer to the fried egg tutorial. -- Choose your toppings according to your personal preference. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/西红柿鸡蛋挂面/food.jpg b/en/dishes/staple/西红柿鸡蛋挂面/food.jpg deleted file mode 100644 index 6cef5b8f..000000000 --- a/en/dishes/staple/西红柿鸡蛋挂面/food.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8bcb1cee7a8eca1582b55ef0a758a347e0204d844e90a2dd9e77c2d44c1b43f4 -size 139657 diff --git a/en/dishes/staple/西红柿鸡蛋挂面/fryEgg.jpg b/en/dishes/staple/西红柿鸡蛋挂面/fryEgg.jpg deleted file mode 100644 index 0a0ca755..000000000 --- a/en/dishes/staple/西红柿鸡蛋挂面/fryEgg.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1beadffd0179aea6bc1271d24980cdfc688a785bdf86f2e1a67e9b2ccc460586 -size 26908 diff --git a/en/dishes/staple/西红柿鸡蛋挂面/pretreatFood.jpg b/en/dishes/staple/西红柿鸡蛋挂面/pretreatFood.jpg deleted file mode 100644 index c0b7724e..000000000 --- a/en/dishes/staple/西红柿鸡蛋挂面/pretreatFood.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8227fa95c101f817007409f9357fa7adfe507a513df2426025399756a493b165 -size 189603 diff --git a/en/dishes/staple/西红柿鸡蛋挂面/tomato.jpg b/en/dishes/staple/西红柿鸡蛋挂面/tomato.jpg deleted file mode 100644 index ad1bcebd..000000000 --- a/en/dishes/staple/西红柿鸡蛋挂面/tomato.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ddd37080a214ce4af9526a22ad4fd82726ff5fac610093e639876a8142475717 -size 151487 diff --git a/en/dishes/staple/西红柿鸡蛋挂面/tomatoNoodle.jpg b/en/dishes/staple/西红柿鸡蛋挂面/tomatoNoodle.jpg deleted file mode 100644 index 59ddaf28..000000000 --- a/en/dishes/staple/西红柿鸡蛋挂面/tomatoNoodle.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d69ab5423a6bac61311f93f6b28648ef11935e376d20fa4dda98d0a6ef1854af -size 138030 diff --git a/en/dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md b/en/dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md deleted file mode 100644 index 867ef544..000000000 --- a/en/dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md +++ /dev/null @@ -1,93 +0,0 @@ -# How to Make Tomato and Egg Noodles - -What to do with too many dried noodles? What if plain boiled noodles taste bland? How to make delicious noodles with simple ingredients? - -Tomato and Egg Noodles require only simple ingredients, quick preparation, and minimal kitchen tools to solve all your worries about **not wanting trouble**, **having too many dried noodles**, and **needing simple ingredients**. - -Special thanks to my mother for her online guidance: v: - -Simple and easy to make. Let's get started! -Preparation time: 20 minutes - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -- Dried noodles (or fresh noodles work too) -- 1 tomato -- Salt -- Eggs -- Green onion -- Soy sauce, oyster sauce, or chicken essence -- White sugar (to balance the acidity of the tomatoes; omit if the tomatoes are not sour) -- Green bell pepper (not long green chili peppers) -- Sesame oil - -![Ingredients](./food.jpg) - -## Measurements - -Before each preparation, determine how many servings you want to make. The following quantities are perfect for 1 person. - -Total: - -- Dried noodles: 1 bundle (adjust according to appetite) 50-100g -- Tomato: 1 piece, approximately 200g -- Eggs: 1-2 pieces -- Salt: 5g -- Oyster sauce: 5g or chicken essence: 3g -- White sugar: 2g -- Soy sauce: 5-8g -- Cooking oil: 20g -- Sesame oil: 5g - -## Instructions - -### Ingredient Prep - -Prepping ingredients is crucial. Handling everything in advance prevents panic during cooking and makes the process enjoyable. This... might be why professional kitchens have a dedicated station for ingredient preparation. - -- Wash the green onions and chop them into scallion pieces. -- Cut the tomato into chunks. If you're unsure how to cut it, try searching online for guidance~ -- Cut the green bell pepper into diamond-shaped pieces. -- Crack the raw eggs into a small bowl and beat them. If the eggs have a strong smell, add 2g of white vinegar to remove it. - -![Ingredient Prep](./fryEgg.jpg) - -### Egg Prep - -- Heat a wok or pan and pour in 15-20g of cooking oil. Using a bit more oil ensures the eggs remain tender and smooth, while also leaving some residual oil for stir-frying the tomatoes later. -- When the oil reaches about 70% heat (you can feel the heat when holding your hand about 10cm above the pan), pour in the beaten eggs and quickly scramble them. -- Once the eggs are just set and no longer liquid, remove them and set aside in a small bowl. Leave some residual oil in the pan. - -![Fried Eggs](./pretreatFood.jpg) -> No photo of the fried eggs was available, so an internet image is used instead. - -### Making the Tomato and Egg Sauce Base - -- After leaving a little oil in the wok, stir-fry the white parts of the scallions and minced garlic until fragrant. -- Add the diced tomatoes and green peppers, and stir-fry until the tomatoes release some juice. -- Quickly add 5g of soy sauce and 2g of white sugar. -- Stir-fry for a dozen seconds, then add a bowl of water (just enough to barely cover the tomatoes). -- Once boiling, add the previously stir-fried eggs, along with 5g of oyster sauce or 2g of chicken bouillon to enhance the flavor. -- Simmer over medium-low heat to reduce the sauce, stirring occasionally to prevent sticking. Once reduced to the consistency shown in the image below, add a little chopped scallion (the remaining green parts) and a dash of sesame oil (optional). The tomato mince is now ready. - -![Tomato Egg Minced Meat](./tomato.jpg) - -### Finally, cook the noodles - -- There is no need to wash the wok; just add 500ml of water directly. -- Bring to a boil, add the dried noodles. Once the noodles soften, add 100ml of water. -- Bring to a boil again. If the noodles float up, add another 100ml of water. -- After boiling, check if the sides of the noodles have turned translucent. If they are translucent, they are cooked. -- Transfer the noodles to the bowl with the tomato mince and toss to combine. - -![Tomato Egg Noodles](./tomatoNoodle.jpg) - -## Additional Tips - -- You can add 2g of black pepper to the beaten eggs for better flavor. -- Add 2g of white pepper powder while simmering the mince to enhance the spicy aroma. -- You can cook the noodles in one go if you prefer. Adding water multiple times helps achieve a chewier texture and prevents sticking. The key technique is to add cold water each time it boils, repeating this two or three times. - -If you follow this guide and encounter any issues or have suggestions for improvement, please open an Issue or submit a Pull request. diff --git a/en/dishes/staple/豆角焖面/豆角焖面.md b/en/dishes/staple/豆角焖面/豆角焖面.md deleted file mode 100644 index 978cf179..000000000 --- a/en/dishes/staple/豆角焖面/豆角焖面.md +++ /dev/null @@ -1,90 +0,0 @@ -# How to Make Braised Noodles with Green Beans - -Braised noodles with green beans is a simple dish for those who love convenience, easy to prepare, and delicious. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Fresh noodles (wide flat noodles or thin round noodles -* Meat (pork belly is recommended) -* Salt -* Green beans -* Chicken bouillon powder -* Oyster sauce -* MSG -* 13-spice seasoning -* Light soy sauce -* Dark soy sauce -* Green onions -* Garlic cloves -* Ginger -* Hot water -* Chef's knife - -## Quantities - -The amounts below are sufficient for one person for one meal! Please adjust the quantities according to your actual needs! - -* Fresh noodles: 300g -* Meat: 100g -* Green beans: 150g -* Salt: 2g -* Cooking oil: 10 - 18 ml -* Chicken bouillon powder: 2g -* Light soy sauce: 10ml -* Oyster sauce: 5g -* 13-spice seasoning: 1g -* Dark soy sauce: 5ml -* MSG: 1g -* Hot water: 150ml -* Green onions: 10g -* Ginger: 5g -* Garlic: 10g - -Using the above quantities, calculate the ratio of raw materials to be used. - -## Instructions - -### Preparation Steps - -* Cut the green beans into 5cm - 6cm segments. -* Cut the green onions into 1cm - 2cm segments. -* Cut the ginger into strips measuring 1mm x 1mm x 3cm. -* Smash the garlic cloves on a cutting board and mince them to a 1mm granularity. -* Slice the pork belly into pieces with a thickness of 2mm. - -* First, heat the pan until all moisture inside evaporates. Hold your hand about 10cm above the bottom of the pan; you should feel a slight heat. -* Add the measured amount of cooking oil. Hold the pan handle and tilt it about 5cm away from the stove burner, swirling the pan to coat two-thirds of the pan's interior (from bottom to top) evenly with oil. - -> Note: If using a non-stick pan, ignore the above step; simply wait 3-5 seconds for the oil to heat up. - -* Add all the ginger and scallion segments, stir-fry for 5 seconds until fragrant (Note! There is a risk of oil splattering at this stage; it is recommended to wear gloves or take other protective measures). -* Add all the meat slices. After adding them, do not stir immediately. Let them sit for 5 seconds, then stir-fry to ensure all the meat is coated with oil. -* Continuously stir-fry the meat slices. Once all the meat has changed color, evenly drizzle the prepared light soy sauce along the edge of the wok, and stir-fry until well combined. -* Add the prepared salt, dark soy sauce, oyster sauce, thirteen-spice powder, and chicken bouillon in sequence, followed by all the prepared green beans. Stir-fry for 2 minutes. -* Add the prepared hot water. -* Once the water boils, use a ladle to remove half of the soup from the pot (Note! Do not scoop out the vegetables). -* Lay all the noodles flat on top of the vegetables. -* Cover the pot and simmer over medium heat for 5 minutes. -* Uncover the pot. Use a ladle to evenly sprinkle the reserved soup back onto the noodles, one ladleful at a time. -* Cover the pot again and simmer over medium heat for 3 minutes. -* Uncover the pot and evenly sprinkle all the minced garlic and MSG over the dish. - -> ps: There may still be some water in the pot at this stage. If you prefer a wetter dish, turn off the heat; otherwise, leave it on. - -* Continuously stir-fry with chopsticks to evenly mix the vegetables and meat. -* Turn off the heat - -## Additional Content - -### Differences in Noodle Thickness - -* Fine (As the name suggests, as thin as hair, similar to thin vermicelli) -* Thin (Slightly thicker than fine, similar in thickness to incense sticks) -* Medium-Thin (Similar in thickness to typical stir-fried noodles) -* Medium (Slightly thicker than medium-thin, feels like eating thick vermicelli; however, if the noodles are pulled to be chewy, they offer a great texture) -* Leek-Leaf (As wide as leek leaves) -* Wide (Similar in width to the wide noodles used in Malatang) - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/staple/酱拌荞麦面/1.jpeg b/en/dishes/staple/酱拌荞麦面/1.jpeg deleted file mode 100644 index 39e3292d..000000000 --- a/en/dishes/staple/酱拌荞麦面/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fa57a2b64265cb28abaedb4e7fa2a96838d00725f24aea294f1d3efd1e250b17 -size 190513 diff --git a/en/dishes/staple/酱拌荞麦面/2.jpeg b/en/dishes/staple/酱拌荞麦面/2.jpeg deleted file mode 100644 index 0fdc8165..000000000 --- a/en/dishes/staple/酱拌荞麦面/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c0af0c775d12c9ffaeca16bd5e4c1b0ed9abf37e91f337a6f52c22422cde2fad -size 198901 diff --git a/en/dishes/staple/酱拌荞麦面/酱拌荞麦面.md b/en/dishes/staple/酱拌荞麦面/酱拌荞麦面.md deleted file mode 100644 index a77d7939..000000000 --- a/en/dishes/staple/酱拌荞麦面/酱拌荞麦面.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Make Sauce-Mixed Buckwheat Noodles - -Sauce-mixed buckwheat noodles are nutritious, healthy, sweet, and tangy. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Buckwheat noodles -* Cucumber -* Carrot -* Lao Gan Ma (spicy chili sauce) - -## Measurements - -Per serving: - -* Buckwwheat noodles: 100 g -* Cucumber: 0.5 -* Carrot: 0.5 -* Lao Gan Ma: 20 ml - -## Instructions - -* Cook the buckwheat noodles in cold water for 8–10 minutes, then drain and set aside. -* Cut the cucumber and carrot into thin strips. -* Place the buckwheat noodles, cucumber, and carrot on a plate, top with Lao Gan Ma, and mix well. - -![Example Dish](./1.jpeg) -![Example Dish](./2.jpeg) - -## Additional Notes - -* For better texture, chill the drained buckwheat noodles in the refrigerator before serving. -* You can customize the toppings based on personal preference, such as shrimp or minced meat. -* You can substitute the sauce with other options like peanut butter or sesame paste, depending on your taste. -* Buckwheat noodles have roughly the same calorie content as other types of noodles, so they may not be ideal as a staple food for weight loss. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/酸辣蕨根粉.md b/en/dishes/staple/酸辣蕨根粉.md deleted file mode 100644 index d84b5e33..000000000 --- a/en/dishes/staple/酸辣蕨根粉.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Spicy and Sour Fern Root Noodles - -Spicy and sour fern root noodles are a simple cold dish suitable for beginners. They can be served as a main course and have a predominantly spicy and sour flavor. The estimated preparation time is 10 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Fern root noodles -* Chili oil (you po la zi) -* Soy sauce -* Rice vinegar -* Millet peppers (optional) -* Garlic (optional) -* Green onions (optional) -* Salt -* Sugar -* A pot with some depth - -## Calculations - -Per serving: - -* Soy sauce : Vinegar : Chili oil = 3 : 2 : 2 (The exact amount of sauce depends on the quantity of fern root noodles; this ratio is intended to ensure the flavor profile remains correct.) -* If the sauce tastes too mild, add 2 to 5 grams of salt. -* If you want the sauce to be more savory, add 2 grams of sugar. - -## Instructions - -### Boiling the Fern Root Noodles - -* Fill a pot with water to about 3/5 of its depth and bring it to a boil. -* Once the water is boiling, add the fern root noodles and simmer over medium-low heat for 8 minutes. -* Remove from heat. - -### Preparing the Sauce - -* Add soy sauce, vinegar, and chili oil according to the specified ratio. -* Dip a chopstick into the sauce and taste it. -* If the soy sauce flavor is too strong, add the prepared salt. -* If it lacks savoriness, add the prepared sugar. -* Stir thoroughly until most of the granular seasonings have dissolved. - -### Plating and Finishing - -* Take a bowl. -* Add the sauce prepared in the previous step. -* Rinse the boiled fern root noodles with cold water and place them into the sauce. -* Stir thoroughly. -* Finely chop the prepared green onions, garlic, and millet peppers, then sprinkle them over the noodles. -* Done! (｡･∀･)ﾉﾞ - -## Additional Notes - -* Green onions, ginger, and garlic are optional seasonings. Adding them enhances the flavor, but omitting them is fine. -* The amount of sugar and salt depends on personal taste. Please adjust accordingly. -* It is recommended to use a bowl for serving, as using a plate may make eating the noodles more difficult. -* The overall flavor is spicy. If you cannot handle spicy food, reduce the amount of chili oil and omit the millet peppers. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/醪糟小汤圆.md b/en/dishes/staple/醪糟小汤圆.md deleted file mode 100644 index ea855826..000000000 --- a/en/dishes/staple/醪糟小汤圆.md +++ /dev/null @@ -1,38 +0,0 @@ -# Recipe for Fermented Rice Ball Soup - -Estimated Cooking Difficulty: ★★ - -## Required Ingredients and Tools - -* Small glutinous rice balls -* Fermented sweet rice wine (Laozao) -* White sugar -* Goji berries (optional) - -## Calculations - -Determine how many servings you wish to prepare before each cooking session. One serving is sufficient for 1–2 people. - -Total Quantities: - -* Water: 300 ml × number of servings -* Small glutinous rice balls: 250 g × number of servings -* Fermented sweet rice wine: 50 g × number of servings -* Goji berries: 5 pieces × number of servings -* White sugar (to taste) - -## Instructions - -* Pour water into a pot and bring to a boil. -* Add the small glutinous rice balls and cook for 8 minutes. -* Add the fermented sweet rice wine and goji berries, then cook for an additional 2 minutes. -* Transfer to a bowl. Add white sugar to taste and stir well to dissolve. -* Serve and enjoy. - -## Additional Notes - -* Adjust the amount of white sugar according to personal preference. -* For a richer, thicker consistency, reduce the water by up to 100 ml. -* For softer goji berries, add them to the pot at the same time as the glutinous rice balls. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/陕西油泼面/chemian.png b/en/dishes/staple/陕西油泼面/chemian.png deleted file mode 100644 index c7e057aa..000000000 --- a/en/dishes/staple/陕西油泼面/chemian.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:582eb5034f1c8b7e459d9023ce8524db25763ebc678f4da2bf3a50dd305166ee -size 128641 diff --git a/en/dishes/staple/陕西油泼面/成品.png b/en/dishes/staple/陕西油泼面/成品.png deleted file mode 100644 index 4241059e..000000000 --- a/en/dishes/staple/陕西油泼面/成品.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f737b92d900d5a3993a6b8a103eb254d7551985ba6aa67558d16aeb03a896d0a -size 181027 diff --git a/en/dishes/staple/陕西油泼面/陕西油泼面.md b/en/dishes/staple/陕西油泼面/陕西油泼面.md deleted file mode 100644 index 2b2b98df..000000000 --- a/en/dishes/staple/陕西油泼面/陕西油泼面.md +++ /dev/null @@ -1,71 +0,0 @@ - -# How to Make Shaanxi Oil-Splashed Noodles - -Shaanxi oil-splashed noodles are a highly representative traditional noodle dish in Northwest China, known for their chewy texture and spicy, appetizing flavor. The preparation process is simple and quick, with the core technique lying in the unique aroma generated by pouring hot oil over the seasonings at the end. - -NOTE: This standard follows the traditional taste of the Guanzhong region in Shaanxi. You can adjust the spiciness and side dishes according to personal preference. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Fresh noodles (hand-pulled noodles are especially good) ![Hand-pulled noodles](./chemian.png) -- Salt -- Green onions -- Garlic -- Dried chili powder (or Qinzhou chili powder) -- Cooking oil -- Light soy sauce -- Fragrant vinegar -- Green vegetables (bok choy or spinach) -- Wok - -## Measurements - -Males generally need 4 strands, while females need 3. Those with larger appetites can increase the amount appropriately. - -- Salt: 2g -- Green onion: 1 stalk -- Garlic: 3 cloves -- Dried chili powder: 15g -- Cooking oil: 50ml -- Light soy sauce: 10ml -- Fragrant vinegar: 5ml -- Green vegetables: 50g -- Bean sprouts: 50g (optional) - -## Instructions - -### Preparation - -- If making hand-pulled noodles, gently press the top and bottom with a rolling pin (or use your hands if you don't have one). Hold the left and right ends with both hands and gently pull apart. -- Chop the green onions into scallions and mince the garlic; set aside. -- Wash the green vegetables and bean sprouts; set aside (if using). - -### Boiling the Noodles and Seasoning - -- Add plenty of water to the wok and bring to a boil over high heat. Add 1g of salt. -- Add the noodles and gently stir with chopsticks to prevent sticking. Boil until the noodles float, then cook for another 1-2 minutes. -- In the last minute of boiling, add the green vegetables and bean sprouts to blanch them. -- Remove the cooked noodles, vegetables, and bean sprouts, drain the water, and place them in a bowl. -- Add light soy sauce, fragrant vinegar, scallions, minced garlic, and dried chili powder to the noodles in that order. You can also add some sesame seeds. - -### Pouring the Hot Oil - -- Pour cooking oil into a frying pan. Add Sichuan peppercorns, star anise, cinnamon bark, and bay leaves (if using). Fry over low heat until fragrant, then remove the spices. -- When the oil temperature reaches 70% heat (slightly smoking), quickly and evenly pour it over the dried chili powder in the bowl. You should hear a "sizzle" sound. -- Use chopsticks to thoroughly mix all the seasonings and noodles before serving. - -## Additional Information - -- Technical Summary - - Choosing the right chili powder is crucial. It is recommended to use Shaanxi Qinzhou chili powder, which is fragrant but not overly spicy. One of the "Eight Oddities of Shaanxi": Oil-splashed chili is a dish in itself 😂 - - The oil temperature for pouring is the key to success. If the oil is too cool, the chili won't be fragrant; if it's too hot, it will burn easily. - - Meat lovers can add minced meat to make meat mince oil-splashed noodles. - - Traditional Shaanxi oil-splashed noodles emphasize the color combination of "one green, two white, three red, four green," referring to the noodles, minced garlic, chili, and scallions. - -### Finished Product - -![Shaanxi Oil-Splashed Noodles](./成品.png) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/韩式拌饭/韩式拌饭.md b/en/dishes/staple/韩式拌饭/韩式拌饭.md deleted file mode 100644 index a4578350..000000000 --- a/en/dishes/staple/韩式拌饭/韩式拌饭.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Korean Bibimbap - -![Korean Bibimbap](./韩式拌饭.png) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Rice -- Eggs -- Beef rolls for hot pot -- Bean sprouts -- Mushrooms -- Carrots -- Zucchini -- Korean chili paste (Gochujang) -- Sprite -- Sesame seeds -- Sesame oil - -## Measurements - -Per serving: - -- Rice: 1 bowl (400g) -- Eggs: 1 -- Beef rolls for hot pot: 6 rolls (60g) -- Bean sprouts: 1 bunch (80g) -- Mushrooms: 50g -- Carrots: 1/4 piece -- Zucchini: 50g -- Korean chili paste (Gochujang): 25ml -- Sprite: 2 capfuls (20ml) -- Sesame seeds: 10g -- Sesame oil: 20ml -- Light soy sauce: 15ml - -## Instructions - -- Wash the vegetables, julienne them, and stir-fry in a pan until softened, then remove from heat. -- Boil water. When boiling, blanch the beef rolls until just cooked through, about 3 minutes, then remove. -- Fry a [sunny-side-up egg](../../breakfast/溏心蛋.md). -- Place the [rice](../../staple/米饭/电饭煲蒸米饭.md) in a small bowl, then invert it onto a larger serving bowl. -- Arrange the prepared vegetables and beef rolls in a circle on top of the rice, and place the fried egg in the center. -- Prepare the sauce: - - 10ml Korean chili paste (Gochujang, sweet and spicy flavor) + 5ml light soy sauce + 2 capfuls of Sprite (for a diet-friendly version, use sugar-free Sprite) + 10g sesame seeds + 5ml sesame oil. - - Stir the sauce well. Adjust taste with additional light soy sauce and salt if needed. -- Pour the prepared sauce over the arranged bibimbap. - -## Additional Notes - -- This is a very simple dish, though the process can be somewhat tedious. However, mixing the vegetables, meat, rice, and sauce together before eating is very satisfying. -- If presentation is important, you can use a traditional earthenware pot (dolsot) instead of a regular bowl. - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/韩式拌饭/韩式拌饭.png b/en/dishes/staple/韩式拌饭/韩式拌饭.png deleted file mode 100644 index af23b43a..000000000 --- a/en/dishes/staple/韩式拌饭/韩式拌饭.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:37f962c58c7c8165ae99abbbe8850a5e92d6e4d12da86de4ad5d66d4b0fdf454 -size 241981 diff --git a/en/dishes/staple/韭菜盒子.md b/en/dishes/staple/韭菜盒子.md deleted file mode 100644 index da711fd1..000000000 --- a/en/dishes/staple/韭菜盒子.md +++ /dev/null @@ -1,42 +0,0 @@ -# How to Make Leek Pockets - -Leek pockets are a delicious traditional snack, featuring a crispy outer crust and a savory filling rich in vitamins and protein. They are simple to make and perfect for lunch, with an estimated preparation time of about 2.5 hours. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Leeks -- Shrimp -- Eggs -- Sesame oil -- Salt -- Flour - -## Calculation - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people. - -Per serving: - -- Leeks: 500g -- Shrimp: 100g -- Eggs: 3 -- Sesame oil: 10ml -- Salt: 5g -- Flour: 250g - -## Instructions - -- Place the flour in a large bowl, add water, and mix to form a smooth dough. Let it rest for 30 minutes. -- Wash and finely chop the leeks. Add the beaten eggs and 5g of salt, then mix well. -- Divide the dough into small portions, roll each into a thin round disc, and fill with the leek, shrimp, and egg mixture. -- Heat a pan with cooking oil, place the filled leek pockets in the pan, and fry until golden brown on both sides, approximately 3-4 minutes. -- Transfer to a plate and let cool slightly before serving. - -## Additional Notes - -- You can add ingredients such as dried tofu according to your personal taste. -- Pay attention to the heat while frying to avoid burning the outside while the inside remains undercooked. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/鲜肉烧卖.md b/en/dishes/staple/鲜肉烧卖.md deleted file mode 100644 index ff0bf1d3..000000000 --- a/en/dishes/staple/鲜肉烧卖.md +++ /dev/null @@ -1,83 +0,0 @@ -# How to Make Fresh Pork Shumai - -Fresh pork shumai features a filling made from pork with a 30% fat to 70% lean ratio, enhanced with winter bamboo shoots, pork jelly, and shiitake mushrooms. Steamed to achieve translucent wrappers and juicy fillings, each bite releases a burst of savory broth, blending salty and umami flavors, showcasing the refined essence of Jiangnan cuisine. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Shumai wrappers -- Ground pork (30% fat, 70% lean; for a low-fat version, use pork tenderloin or pork shoulder) -- Minced ginger -- Minced green onions (use only the green parts) -- Light soy sauce -- Cooking wine -- Salt -- Sugar (optional) -- White pepper (optional) -- Sesame oil -- Broth or bouillon cube -- Winter bamboo shoots (optional) -- Pork jelly (optional but recommended) -- Shiitake mushrooms (or rehydrated dried shiitake mushrooms, optional) -- Shrimp (optional) -- Lard (or chicken fat) (for low-fat version) -- Compound food thickener (45% kappa-carrageenan, 35% guar gum, 20% potassium chloride) (or cornstarch) (for low-fat version) -- Steamer liner (Recommended order: oiled bamboo mat, grass mat, bamboo leaf, perforated silicone baking paper. Traditionally grass mats were used, but perforated silicone baking paper is more common now) - -## Calculations - -Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2–3 people. - -Per serving: - -- Shumai wrappers: 240–465 g (approximately 24–31 pieces; it is recommended to use 30 wrappers of 10 g each) -- Ground pork: 300 g (use 280 g of pork tenderloin or pork shoulder for the low-fat version) -- Minced ginger: 5–10 g -- Minced green onions: 10–20 g -- Light soy sauce: 15 mL -- Cooking wine: 10 mL -- Salt: 3–5 g (reduce by 3 g if using a bouillon cube) -- Sugar: 2–3 g -- White pepper: 2 g -- Sesame oil: 5 mL -- Broth: 30 mL -- Bouillon cube: 6 g (House brand recommended, approximately 1/8 of a cube) -- Winter bamboo shoots: 50 g -- Pork jelly: 100 g -- Shiitake mushrooms: 75 g (or 30 g of dried shiitake mushrooms rehydrated) -- Shrimp: 100–200 g (approximately 20–25 pieces) -- Compound food thickener: 1.2 g (or cornstarch: 2 g) -- Lard (or chicken fat): 15 g - -## Instructions - -- (Low-fat version) Take 10 mL of cold water, add the compound food thickener, and mix into a paste. -- (Low-fat version) Add 25 mL of boiling water and stir until a semi-transparent gel forms. -- (Low-fat version) After cooling, mix in 280 g of lean ground meat + 15 g of melted lard (or chicken fat). -- Mix the ground pork with minced ginger, minced scallions, soy sauce, cooking wine, salt, sugar, and white pepper. Stir in one direction until the mixture becomes sticky and elastic. -- If using bouillon cubes, dissolve one cube in 15 mL of hot water, stirring until the emulsion is fully dispersed, then add 15 mL of room-temperature water. -- Slowly add water or broth while continuing to stir, until the filling absorbs the liquid and becomes viscous. If the meat filling is too thick, add another 5 mL of water and continue stirring. -- Add optional ingredients (winter bamboo shoots, aspic, shiitake mushrooms), drizzle with sesame oil, and mix well. Refrigerate for 30 minutes to allow the flavors to meld. -- Take one shaomai wrapper and place about 20–25 g of filling on it (don't overfill, or it won't wrap properly). -- Gently pinch the edges of the wrapper with the heel of your hand to form a "vase" shape, leaving the top open. -- Gently press the bottom with your fingers to ensure it stands stably. -- If adding shrimp, place one shrimp on top. -- Repeat the wrapping process until all shaomai are prepared. -- Place them in a steamer basket, ensuring they are spaced apart to prevent sticking. -- Steam over high heat for 8–10 minutes. - -## Additional Notes - -- The fat in shaomai primarily comes from fatty pork. In the low-fat version, after removing the fatty pork, a small amount of animal fat is used to compensate for texture. -- If shaomai wrappers are unavailable, you can use large wonton wrappers or roll out dumpling wrappers thinly. -- The wrapper diameter should be between 8–10 cm, with each wrapper weighing approximately 10–15 g. The ratio of wrapper to filling should be controlled at 1:2 to 1:2.5. -- It is recommended to use the medium setting on the meat grinder. This ensures the ground meat is not too fine (like a paste) nor too coarse (like chunks), maintaining a moderate texture for a bouncy filling. -- Using 5 g of minced ginger and 10 g of minced scallions avoids overpowering the fresh meat flavor; using 10 g of ginger and 20 g of scallions resembles dumpling filling. -- When wrapping shaomai, apply a little oil to the heel of your hand to prevent the sealed end from sticking. -- Remember to place the shaomai in the steamer only after the water has boiled, so the wrappers do not collapse. -- If made in excess, store at -18 °C in the freezer. Frozen shaomai require steaming for 12–15 minutes. -- They taste better dipped in rose rice vinegar. You can also pair them with Tongxiang chili sauce, chili oil, light soy sauce, or shredded ginger according to your taste. -- Reference: [【Fresh Meat Shaomai Step-by-Step Photos, How to Make Delicious Fresh Meat Shaomai】Xiao Shem l_Xia Chu Fang](https://www.xiachufang.com/recipe/106527847/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/鲣鱼海苔玉米饭/米饭.jpg b/en/dishes/staple/鲣鱼海苔玉米饭/米饭.jpg deleted file mode 100644 index c3f9395c..000000000 --- a/en/dishes/staple/鲣鱼海苔玉米饭/米饭.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:6e5a586a8d7ba5f2a2c7b793b16f917426bcbd7a55289bb7bf82e009f93fb08b -size 419183 diff --git a/en/dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md b/en/dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md deleted file mode 100644 index 5ea74a05..000000000 --- a/en/dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md +++ /dev/null @@ -1,32 +0,0 @@ -# Recipe for Bonito Flakes and Seaweed Corn Rice - -![Example Dish](./米饭.jpg) - -Air Fryer Lamb Chops (Super Lazy Version) – Taste is decent, largely dependent on the quality of the lamb chops. - -- Total Cooking Time: 40 minutes (Prep: 3 minutes + Rice Cooking: 40 minutes + Mixing: 2 minutes) -- Actual Active Time: 5 minutes - -Estimated Difficulty: ★★ - -## Essential Ingredients and Tools - -- Essential: Northeast Rice (Jinlongyu brand, 30 RMB for 5kg is fine; Mijia IH Rice Cooker is recommended. The tutorial uses the Mijia Mini Rice Cooker. **Pressure cookers are not recommended for cooking rice**.) -- Essential: Bonito Flakes and Seaweed Crumbles (Available on JD and Taobao; search for "Japanese Rice Seasoning") -- Essential: Corn Kernels (Search "Corn Kernels Ready-to-Eat" on Taobao) - -## Measurements - -- Bonito Flakes and Seaweed Crumbles: 20g -- Corn Kernels: 80g/pack - -## Instructions - -- Serve the rice, add the corn kernels, and mix well. -- Sprinkle the bonito flakes and seaweed crumbles on top. - -## Additional Tips - -- If using a Mijia Mini Rice Cooker to cook Northeast rice, ensure the water level is about 3mm above the rice. Too much water will result in mushy rice rather than distinct grains. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/staple/鹰嘴豆炸饼.md b/en/dishes/staple/鹰嘴豆炸饼.md deleted file mode 100644 index 416e9382..000000000 --- a/en/dishes/staple/鹰嘴豆炸饼.md +++ /dev/null @@ -1,123 +0,0 @@ -# How to Make Chole Bhature - -> Chole Bhature (छोले भटूरე) — Chickpea Curry with Fried Bread - -Chole Bhature is one of the most popular classic street foods and breakfast items in North India, especially beloved in Delhi and Punjab. "Chole" refers to chickpeas stewed in a rich spice blend, while "Bhature" are soft, fluffy fried breads. Together, they offer a rich textural experience—the fluffiness of the bread complements the robust flavor of the chickpeas perfectly. Total time: approximately 50 minutes (chickpeas must be soaked for 8 hours in advance). - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Chickpeas (dried) -- All-purpose flour -- Yogurt -- Onions -- Tomatoes -- Ginger -- Garlic -- Green chilies -- Cilantro (coriander leaves) -- Black tea bags (for coloring the chickpeas) -- Cooking oil -- Turmeric powder -- Red chili powder -- Coriander powder -- Cumin powder -- Garam Masala -- Amchur (dried mango powder) — can be substituted with lemon juice -- Salt -- Baking soda -- Deep pot (for frying the bhature) - -## Calculation - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–3 people. - -Per serving: - -**Chole (Chickpea Curry) portion:** - -- Dried chickpeas 200g (soaked for 8 hours in advance) -- Onions 2 (approx. 200g), finely chopped -- Tomatoes 3 (approx. 300g), finely chopped -- Ginger 10g, grated -- Garlic 4 cloves (approx. 12g), minced -- Green chilies 2, slit -- Cooking oil 30ml -- Black tea bag 1 -- Turmeric powder 3g -- Red chili powder 5g -- Coriander powder 8g -- Cumin powder 5g -- Garam Masala 5g -- Amchur 3g (or lemon juice 15ml) -- Salt 6g -- Water 500ml - -**Bhature (Fried Bread) portion:** - -- All-purpose flour 250g -- Yogurt 60ml -- Cooking oil 15ml (for kneading the dough) -- Baking soda 2g -- Salt 3g -- Warm water approx. 60ml -- Cooking oil 500ml (for frying) - -## Instructions - -### Preparation (8 hours in advance) - -- Soak the dried chickpeas in clean water overnight (at least 8 hours). They will expand to about twice their original volume after soaking. - -### Cooking the Chickpeas - -- Drain the soaked chickpeas. -- Place them in a pot, add 500ml of water and 1 black tea bag (for coloring). -- Bring to a boil over high heat, then reduce to medium heat. **Simmer for 25–30 minutes** until the *chickpeas can be easily crushed between your fingers*. -- Remove the tea bag and reserve the chickpea cooking liquid for later use. - -### Preparing the Curry Base - -- Pour 30ml of cooking oil into a wok and heat over medium heat. -- Add the chopped onions and sauté until *golden brown* (about 6-8 minutes). -- Add the grated ginger and garlic, and sauté for 1 minute. -- Add the chopped tomatoes and sauté until *the tomatoes are completely soft and release their oils* (about 5 minutes). -- Add 3g of turmeric powder, 5g of red chili powder, 8g of coriander powder, 5g of cumin powder, and 6g of salt. -- Sauté for 2 minutes to allow the spices to fully release their aroma. -- Add the cooked chickpeas along with their cooking liquid to the pan. -- Add green chilies and stir well. -- Bring to a boil over high heat, then reduce to low heat and **simmer for 15-20 minutes**. During this time, you can use the back of a spatula to mash some of the chickpeas to thicken the sauce. -- Add 5g of garam masala and 3g of pomegranate powder (or 15ml of lemon juice). -- Stir well, then turn off the heat and set aside. - -### Making the Purée Dough - -- In a large bowl, mix 250g of all-purpose flour, 2g of baking soda, and 3g of salt. -- Add 60ml of yogurt and 15ml of cooking oil. -- Gradually add warm water while kneading until a *smooth and soft* dough forms (the dough should be slightly softer than usual). -- Cover the dough with a damp cloth and let it rest for **30 minutes**. - -### Frying the Purées - -- Divide the dough into 8 equal portions. -- Take one portion, lightly oil your hands, and roll it out into a round flatbread about 15cm in diameter and 3mm thick. -- Pour 500ml of cooking oil into a deep pot and heat over medium-high heat to approximately 180°C. -- Gently slide the flatbread into the hot oil and press it lightly with a slotted spoon to help it *puff up*. -- **Fry for 1-2 minutes**, flipping to fry until *golden brown on both sides*. -- Remove from the oil and blot with paper towels to remove excess oil. - -### Serving - -- Reheat the chickpea curry. -- Serve the purées hot, paired with the chickpea curry. -- Optionally serve with sliced onions, green chilies, and lemon wedges. - -## Additional Notes - -- Soaking the chickpeas beforehand is a mandatory step; otherwise, they will not soften properly. If time is short, you can use a pressure cooker to cook unsoaked chickpeas for 20 minutes. -- The black tea bag is used to color the chickpeas, giving them a deep brown hue. This is a secret trick used in Indian restaurants. -- The yogurt and baking soda in the purée dough are key to its soft and fluffy texture. The dough should not be too stiff. -- This dish is a national favorite for brunch in India, available from street stalls to high-end restaurants. In Indian restaurants in China, it is often referred to as "Chickpea Curry with Purées." - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/麻油拌面.md b/en/dishes/staple/麻油拌面.md deleted file mode 100644 index ac4f98a8..000000000 --- a/en/dishes/staple/麻油拌面.md +++ /dev/null @@ -1,43 +0,0 @@ - -# How to Make Sesame Oil Tossed Noodles - -A frugal, lazy person's dish: Sesame Oil Tossed Noodles. We all have moments where we want to save money. Here is a personal recipe that is both filling and budget-friendly. It requires very few steps: simply boil, drain, and eat. - -- For single friends who are too lazy to go out and don't want to spend money, this is an easy meal. -- For non-single friends who want to save money and let their girlfriends pay, this is also an easy meal. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -* Air-dried quick-cooking noodles / any brand of quick-cooking noodles (without seasoning packets) -* Sesame oil -* Pepper powder -* Dark soy sauce -* Salt - -## Measurements - -Per serving: - -* Water: 1 liter -* Quick-cooking noodles: 1 block -* Sesame oil: 15 ml -* Dark soy sauce: 10 g -* Salt: 30 g (optional; not all 30g of salt will be consumed) -* Pepper powder: 10 g -* Light soy sauce: 5 g (optional) - -## Instructions - -* Pour water into a pot and bring to a boil. (If you prefer chewy noodles, add 30g of salt to the water; noodles boiled in salted water will be chewier.) -* Add the quick-cooking noodles to the pot and cook for 3 minutes (you can also refer to the cooking time specified by the specific brand of noodles). -* Once the noodles start to separate, begin stirring to ensure even heating. -* Drain the water and transfer the noodles to a bowl. -* Add the sesame oil, dark soy sauce, pepper powder, and light soy sauce (optional) according to the measurements above. -* Mix thoroughly with chopsticks. -* Your simple, budget-friendly, lazy sesame oil tossed noodles are ready to enjoy! - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/staple/麻辣减脂荞麦面.md b/en/dishes/staple/麻辣减脂荞麦面.md deleted file mode 100644 index b79f1676..000000000 --- a/en/dishes/staple/麻辣减脂荞麦面.md +++ /dev/null @@ -1,53 +0,0 @@ -# How to Make Spicy Low-Fat Buckwheat Noodles - -Making spicy low-fat buckwheat noodles is very simple and requires no cooking skills. - -Each serving contains 298 kcal, offering a combination of deliciousness, affordability, and fat loss, ready in just 20 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Seasonings: Hot pot soup base, peanut butter, whole milk, light soy sauce, chili oil, vinegar, Sichuan peppercorn oil -* Ingredients: Semi-dry buckwheat noodles, baby cabbage, lettuce -* Vegetable washing basin, small pot with a diameter of 18cm - -> Recommended purchasing plan: -> Buckwheat noodles: Buy Shishanghui buckwheat noodles on PDD, 400g per pack, priced at 4.9 yuan, enough for 4 servings -> Hot pot soup base: Longkan traditional clear oil hot pot soup base from Taobao tastes best, 29.8 yuan per pack, enough for 20 servings -> Peanut butter: Yingge peanut butter on PDD, 24.8 yuan for two bottles, enough for 68 servings -> Sichuan peppercorn oil: Wufeng Lihong Sichuan peppercorn oil on PDD, 400ml, 32 yuan for two bottles, enough for 80 servings -> Others: Any brand works; it won't affect the taste - -## Calculations - -Per serving: - -- Semi-dry buckwheat noodles 100g -- Baby cabbage 8 leaves (total 150g) -- Lettuce 6 leaves (total 80g) -- Hot pot soup base 25g -- Peanut butter 15g -- Whole milk 150ml -- Light soy sauce 6ml -- Chili oil 10ml -- Vinegar 20ml -- Sichuan peppercorn oil 10ml -- Water 500ml - -## Instructions - -- Wash the baby cabbage and lettuce, set aside -- Pour 500ml of water into the pot, turn on high heat, add the buckwheat noodles and baby cabbage, and wait for the water to boil -- Once boiling, reduce to low heat, add the hot pot soup base, peanut butter, milk, light soy sauce, and chili oil. After the water boils again, cook for 5 minutes -- Add the lettuce and cook for another 2 minutes -- Add vinegar and Sichuan peppercorn oil, turn off the heat, and eat directly from the pot - -## Additional Notes - -* Be sure to choose semi-dry buckwheat noodles for the best texture -* You can freely add other ingredients, such as hot pot meatballs or egg dumplings -* Hot pot soup base, peanut butter, and milk are essential; they are the three major flavor components -* If you cannot tolerate sourness, you can omit the vinegar - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/template/示例菜/示例菜.jpg b/en/dishes/template/示例菜/示例菜.jpg deleted file mode 100644 index 004f4620..000000000 --- a/en/dishes/template/示例菜/示例菜.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d5d98099674c671c010ded82351ad55ab896a989826cec48bc4ed4c55020393e -size 152896 diff --git a/en/dishes/template/示例菜/示例菜.md b/en/dishes/template/示例菜/示例菜.md deleted file mode 100644 index 4c408034..000000000 --- a/en/dishes/template/示例菜/示例菜.md +++ /dev/null @@ -1,84 +0,0 @@ - - - - -# How to Make the Sample Dish - - - - - -![Sample Dish Finished Product](./示例菜.jpg) - - -The Sample Dish is a simple and easy-to-make dish. It is rich in DHA and protein. Beginners can complete it in about 3 hours. It also has beauty benefits! - - - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - - - - - - - - -- Curry roux (Recommended brand: S&B) -- Potatoes -- Rattan pepper oil (optional) - -## Calculation - - - - - - - -Before each preparation, determine how many servings to make. One serving is exactly enough for 2 people. - -Per serving: - - - - - -- Curry roux blocks: 115g -- Potatoes: 2 pieces (each potato weighs approximately 120g, totaling approximately 240g) -- Cooking oil: 10-15ml - -## Instructions - - - - - -- Peel the potatoes and cut them into large chunks no larger than 4cm; set aside -- Chop the curry roux blocks to increase surface area and accelerate dissolution; set aside -- Heat the pan and add 10ml - 15ml of cooking oil. Wait 10 seconds to raise the oil temperature -- Add the potatoes and stir-fry until the potatoes *become soft* (you can verify this with chopsticks) -- Add water to cover all ingredients. Once boiling, reduce the heat and **wait for 15 - 20 minutes** -- Turn off the heat, add the curry, and stir until the curry melts -- Turn the heat back on and **stir slowly for 10 minutes** to prevent sticking to the bottom of the pan -- Turn off the heat and serve when the appearance *becomes viscous* - -## Additional Notes - - - -- During operation, pay attention to observing the water level of the boiling water. If the food is found to be below the 2/3 mark, add hot water until the food is fully submerged. -- Reference: [Weibo video of World Cuisine Tutorial](http://t.cn/EJ77yFy) - - -If you encounter any issues or identify areas for improvement while following the production process outlined in this guide, please submit an Issue or Pull request. - - diff --git a/en/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md b/en/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md deleted file mode 100644 index 0689d4da..000000000 --- a/en/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md +++ /dev/null @@ -1,46 +0,0 @@ -# Recipe for Baby Cabbage in Broth - -Baby Cabbage in Broth Recipe (Vegetarian, Diet Meal) - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Baby cabbage -- Century egg -- Luncheon meat (or ham sausage) -- Green onion -- Ginger -- Garlic -- Salt -- Sugar -- Starch - -## Measurements - -Note: This recipe serves 2-4 people. - -- Baby cabbage: 700g -- Enoki mushrooms: 10g (optional; omit if you dislike them 😂) -- Century egg: 1 (optional) -- Luncheon meat or ham sausage: equivalent amount - -## Instructions - -- Wash the baby cabbage and cut it vertically into sections. -- Cut 3g of green onion into small pieces. Slice 10g of garlic. Cut 10g of ginger into small slices. -- Dice the century egg and the luncheon meat (or ham sausage) into 1cm cubes. -- Wash the enoki mushrooms and separate the strands. -- Bring water to a boil, blanch the baby cabbage for 10 seconds, then remove and drain. -- Heat a wok with a small amount of oil, swirl to coat the pan, then pour out the excess oil. Add a little fresh oil. -- Reduce heat to low, add the green onion, ginger, and garlic, and stir-fry until fragrant. -- Add 300g of water (enough to cover the cabbage), then add the baby cabbage, enoki mushrooms, and luncheon meat. -- Add oyster sauce, sugar, salt, and MSG. Bring to a boil. -- Simmer for 3 minutes. Once boiling, plate the dish: arrange the baby cabbage, place the century egg on top, and pour the broth over it. -- ![Baby Cabbage in Broth](./上汤娃娃菜.png) - - My photography skills are limited, but it tastes great. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.png b/en/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.png deleted file mode 100644 index cb17b407..000000000 --- a/en/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.png +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8395e4f7497206589f16ce6b051e9af2b545cc7ce7bf9a94ee4f160075835b1c -size 130842 diff --git a/en/dishes/vegetable_dish/凉拌木耳/1.jpg b/en/dishes/vegetable_dish/凉拌木耳/1.jpg deleted file mode 100644 index 520ce424..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:00e409375303807716393a7bd834348abb75efe9f59249be8e9853af5c48b190 -size 205351 diff --git a/en/dishes/vegetable_dish/凉拌木耳/10.jpg b/en/dishes/vegetable_dish/凉拌木耳/10.jpg deleted file mode 100644 index 4437fb65..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/10.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:e03a194a6110042022f54e29c4def4a65f3531742ba8959ba64e550a7f7e3f6b -size 360952 diff --git a/en/dishes/vegetable_dish/凉拌木耳/2.jpg b/en/dishes/vegetable_dish/凉拌木耳/2.jpg deleted file mode 100644 index 504d2e38..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/2.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f8a1565a6a69c09173a645ad12d7f6fd7a0e64fdb5965f65eb44438b96ffd11d -size 306422 diff --git a/en/dishes/vegetable_dish/凉拌木耳/3.jpg b/en/dishes/vegetable_dish/凉拌木耳/3.jpg deleted file mode 100644 index cd817d3f..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/3.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:558c51056edaf2c4a4896a55c21102c5c489e34444ef7a8f4177a6781cd5b5ce -size 285668 diff --git a/en/dishes/vegetable_dish/凉拌木耳/4.jpg b/en/dishes/vegetable_dish/凉拌木耳/4.jpg deleted file mode 100644 index 2bfd93bb..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/4.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f923ee021ae30dbff2f19a2eee87f462109a5eff4529e6537068311a6a42e74d -size 162922 diff --git a/en/dishes/vegetable_dish/凉拌木耳/5.jpg b/en/dishes/vegetable_dish/凉拌木耳/5.jpg deleted file mode 100644 index a9e4b510..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/5.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:717b54d6849dcb6c06c1cac1a2a70e3ac4c5de2bf10f22ca8c70f0f4a925ae8e -size 227149 diff --git a/en/dishes/vegetable_dish/凉拌木耳/6.jpg b/en/dishes/vegetable_dish/凉拌木耳/6.jpg deleted file mode 100644 index d2b1426e..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/6.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:5b1f77fa43e31a5469a2c8901563e101464ca8970366f4983097cdef18863d78 -size 128349 diff --git a/en/dishes/vegetable_dish/凉拌木耳/7.jpg b/en/dishes/vegetable_dish/凉拌木耳/7.jpg deleted file mode 100644 index 1a6e17c0..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/7.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:91392b3f685b97e0fdc715f38076d73b0d06247ec8c5cff21ffeaf598839d243 -size 171107 diff --git a/en/dishes/vegetable_dish/凉拌木耳/8.jpg b/en/dishes/vegetable_dish/凉拌木耳/8.jpg deleted file mode 100644 index 51f29c83..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/8.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c03bd4942f327e3c6c5aa3af6b6f1e125ed3f4245628eb82b55b70af2c688779 -size 294458 diff --git a/en/dishes/vegetable_dish/凉拌木耳/9.jpg b/en/dishes/vegetable_dish/凉拌木耳/9.jpg deleted file mode 100644 index 89d6c513..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/9.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3555c972dd6744cffe749ec0ce845a8b84cf98a6b9df0e861dc8c58ed63f338a -size 295821 diff --git a/en/dishes/vegetable_dish/凉拌木耳/凉拌木耳.md b/en/dishes/vegetable_dish/凉拌木耳/凉拌木耳.md deleted file mode 100644 index 517c3adf..000000000 --- a/en/dishes/vegetable_dish/凉拌木耳/凉拌木耳.md +++ /dev/null @@ -1,58 +0,0 @@ -# How to Make Cold-Tossed Wood Ear Mushrooms - -Cold-tossed wood ear mushrooms are a healthy choice, especially since many distributed supplies are dried goods. Additionally, the preparation method is relatively simple. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Dried wood ear mushrooms (freshly soaked wood ear mushrooms are also acceptable, but they must not have been soaked for too long; they must be fresh) -* Garlic cloves -* White sugar -* Thai chili peppers -* Salt -* Sesame oil -* Light soy sauce -* Vinegar -* Wasabi (optional) - -## Measurements - -Per serving (1 person): - -* Dried wood ear mushrooms: 20g / Soaked wood ear mushrooms: 120g -* Garlic cloves: 2-3 pieces -* Thai chili peppers: 2 pieces -* Salt: 2g -* Sugar: 5-10g (adjust to taste) -* Light soy sauce: 15ml -* Vinegar: 15ml -* Sesame oil: 5ml -* Wasabi: (approx. 2cm) - -## Instructions - -* Soak the dried wood ear mushrooms in approximately 400ml of water for about 45 minutes. (Skip this step if using soaked wood ear mushrooms) -* Remove the roots from the soaked wood ear mushrooms (see Figures 4, 5, 6) and wash them thoroughly. -* Bring a pot of water to a boil, add the wood ear mushrooms, and boil on high heat for 1.5-2 minutes. -* Finely chop the garlic cloves and Thai chili peppers and place them in a bowl (a medium-to-large bowl is recommended). Add the salt, sugar, light soy sauce, vinegar, sesame oil, and wasabi in the order listed above, using the quantities specified. -* Drain the cooked wood ear mushrooms and add them to the bowl with the seasoning mixture. -* Toss well to combine and serve. - -![Dried Wood Ear Mushrooms](1.jpg) -![Wood Ear Mushrooms](2.jpg) -![After Soaking](3.jpg) -![Wood Ear Mushroom Roots](4.jpg) -![Wood Ear Mushroom Roots](5.jpg) -![Trimmed Part](6.jpg) -![Boiled for 1.5-2 Minutes](7.jpg) -![Garlic Cloves and Dried Chili Peppers](8.jpg) -[Mixed Seasoning](9.jpg) -![Finished Dish](10.jpg) - -## Additional Notes - -* The quantity of seasonings can be adjusted according to personal preference. If you do not like wasabi, you can omit it. -* The flavor improves after the wood ear mushrooms have cooled and absorbed the flavors, which takes about 15 minutes. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/凉拌油麦菜.md b/en/dishes/vegetable_dish/凉拌油麦菜.md deleted file mode 100644 index b983181c..000000000 --- a/en/dishes/vegetable_dish/凉拌油麦菜.md +++ /dev/null @@ -1,44 +0,0 @@ -# How to Make Cold-Seasoned Indian Lettuce - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -* Indian Lettuce -* Sesame Paste -* Soy Sauce -* Vinegar -* Oyster Sauce -* White Sugar -* Sesame Oil -* Garlic -* Salt - -## Calculation - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for 1-2 people. - -Total Quantity: - -* 1 head of Indian Lettuce (approx. 200g) * Number of Servings -* 15ml Vinegar * Number of Servings -* 5ml Soy Sauce * Number of Servings -* 10ml Sesame Paste * Number of Servings -* 5ml Sesame Oil * Number of Servings -* 5g Sugar * Number of Servings -* 10ml Oyster Sauce * Number of Servings -* 2 cloves of Garlic * Number of Servings - -## Instructions - -* Smash and mince the garlic -* Combine vinegar, soy sauce, sesame paste, sesame oil, sugar, oyster sauce, and minced garlic in a bowl and stir well -* Cut the Indian Lettuce into segments, each no longer than 4cm -* Place the Indian Lettuce in a large bowl, pour the prepared sauce over it, and mix thoroughly. - -## Additional Notes - -* Peanut butter can be used as a substitute for sesame paste. -* Ensure the sesame paste is thoroughly mixed with the Indian Lettuce for the best flavor. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/凉拌莴笋/1.jpeg b/en/dishes/vegetable_dish/凉拌莴笋/1.jpeg deleted file mode 100644 index 2298807c..000000000 --- a/en/dishes/vegetable_dish/凉拌莴笋/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b0a4566cbfb2d6ea8eb73a0996dab208cceb733d3a17b41912c4adf0790524d7 -size 146717 diff --git a/en/dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md b/en/dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md deleted file mode 100644 index 69d00717..000000000 --- a/en/dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md +++ /dev/null @@ -1,46 +0,0 @@ -# How to Make Cold Tossed Celtuce - -Cold Tossed Celtuce, a refreshing appetizer - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Celtuce -* Radish -* Millet Pepper (Xiao Mi La) -* Ginger -* Garlic -* Salt -* Cooking Oil - -## Measurements - -Per serving: - -* Celtuce: 1 whole -* Radish: 0.25 whole -* Millet Pepper: 2 pieces -* Ginger: 1 slice -* Garlic: 2 cloves -* Salt: 5 g -* Cooking Oil: 25 ml - -## Instructions - -* Peel the celtuce and cut it into thin strips. Cut the radish into strips as well. Place both in a large bowl, add salt, toss to mix, and let sit for 10 minutes. -* Rinse the celtuce thoroughly with water 1-2 times after marinating. -* Boil water in a pot, add the celtuce, and boil for 1 minute. Remove and drain well. Place the blanched celtuce into a large bowl. -* Heat oil in a pan, add ginger slices, garlic cloves, and millet peppers. Stir-fry for 30-45 seconds. Pour the aromatic oil over the celtuce. -* Toss well to combine, then plate and serve. - -![Example of the finished dish](./1.jpeg) - -## Additional Notes - -* Radish is optional; it is mainly added to enhance the visual appeal of the dish. -* After plating, you can add extra seasonings such as light soy sauce, white sugar, rice vinegar, or sesame seeds according to your personal taste. -* The size of the celtuce strips is up to your preference, but make sure to peel off as much of the skin as possible, as it can negatively affect the texture. -* Chilling the dish beforehand enhances the taste. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/凉拌豆腐.md b/en/dishes/vegetable_dish/凉拌豆腐.md deleted file mode 100644 index fa854adc..000000000 --- a/en/dishes/vegetable_dish/凉拌豆腐.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Cold Tofu Salad - -Cold Tofu Salad is a refreshing and delicious homemade cold dish. Rich in plant protein and calcium, it is low in fat and healthy, making it perfect for summer or as a daily side dish. The preparation is simple and quick; beginners can typically complete it in just 10 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Tofu (North tofu or firm tofu is recommended) -- Scallions -- Garlic -- Light soy sauce -- Sesame oil -- Vinegar (optional) -- White sugar (optional) -- Chili oil (optional) - -## Calculation - -Determine how many servings you want to make before each preparation. One serving is sufficient for 1 person. - -Per serving: - -- Tofu 250 g (approximately 1 block of common size) -- Scallions 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) - -## Instructions - -- Cut the tofu into 2 cm cubes and set aside. -- Add 500 ml of drinking water to a pot and bring to a boil over high heat. -- Add the tofu cubes and boil for **1-2 minutes** to remove the bean smell and make the texture firmer. -- Remove the boiled tofu cubes, drain the water, place them in a bowl, and set aside. -- Wash the scallions, chop them into scallion bits, and set aside. -- Peel the garlic, mince it, and set aside. -- 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 white sugar (optional). -- Add the minced garlic. -- Stir well to dissolve the white sugar completely and mix the sauce evenly. -- Pour the prepared sauce evenly over the tofu cubes. -- Sprinkle with the chopped scallions. -- Drizzle with 5 ml of chili oil (optional) according to personal preference. -- Gently toss with chopsticks or a spoon and serve. - -## Additional Notes - -- When making Cold Tofu Salad, it is recommended to use firmer North tofu or firm tofu, which is less likely to break and has a better texture. -- If you prefer a lighter taste, you can omit the vinegar and chili oil. -- The ratio of the sauce can be adjusted according to personal taste. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/凉拌金针菇.md b/en/dishes/vegetable_dish/凉拌金针菇.md deleted file mode 100644 index f8dfc0a2..000000000 --- a/en/dishes/vegetable_dish/凉拌金针菇.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Cold Tossed Enoki Mushrooms - -Cold tossed enoki mushrooms are a simple and quick appetizer. They have a crisp, tender, and smooth texture, and are rich in dietary fiber and various vitamins. The preparation process does not require complex cooking skills, making it ideal for beginners or for quick meals when you're busy. Beginners can typically complete this dish in just 10 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Enoki mushrooms -- Green onions (scallions) -- Garlic -- Light soy sauce -- Vinegar -- White sugar (optional) -- Sesame oil (optional) -- Chili oil (optional) - -## Measurements - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person. - -Per serving: - -- Enoki mushrooms: 150 g (approximately 1 small pack) -- Green onions: 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) - -## Instructions - -- Cut off the root ends of the enoki mushrooms, rinse them thoroughly with clean water, and set aside. -- Wash the green onions, chop them into fine pieces, and set aside. -- Peel the garlic, mince it, and set aside. -- Add 1000 ml of drinking water to a pot and bring to a boil over high heat. -- Add the enoki mushrooms and boil for **1-2 minutes** until they become soft. -- Remove the cooked enoki mushrooms, drain the water well, place them in a large bowl, and set aside. -- In another clean small bowl, add 15 ml of light soy sauce, 10 ml of vinegar, 3 g of white sugar (optional), and 5 ml of sesame oil (optional). -- Add the minced garlic. -- Stir well to fully dissolve the white sugar and evenly mix the sauce. -- Pour the prepared sauce evenly over the enoki mushrooms. -- Sprinkle the chopped green onions on top. -- Drizzle with 5 ml of chili oil according to your preference (optional). -- Gently toss with chopsticks to mix, and it is ready to eat. - -## Additional Notes - -- Do not blanch the enoki mushrooms for too long, as it may affect their texture. -- The ratio of the sauce can be adjusted according to personal taste preferences. -- If you do not like spicy food, you can omit the chili oil. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/凉拌黄瓜.md b/en/dishes/vegetable_dish/凉拌黄瓜.md deleted file mode 100644 index 333c4c16..000000000 --- a/en/dishes/vegetable_dish/凉拌黄瓜.md +++ /dev/null @@ -1,41 +0,0 @@ -# How to Make Cold Cucumber Salad - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -* Cucumber -* Vinegar -* Soy Sauce -* Garlic - -## Calculation - -Determine how many servings you want to make before each preparation. One serving is sufficient for 1 person. - -Total Amount: - -* Cucumber: 200 g × Number of servings -* Vinegar: 7.5 ml + (4 ml × Number of servings) -* Soy Sauce: 5 ml + (2.5 ml × Number of servings) -* Garlic: 3 cloves × Number of servings -* Salt: 0.4 g + (0.2 g × Number of servings) -* Sesame Oil: 5 ml + (2 ml × Number of servings) -* Oyster Sauce: 5 ml - -## Instructions - -* Use a kitchen knife to flatten the cucumber, then chop it into 3 cm pieces. -* Place the chopped cucumber into a bowl. -* Crush and mince the garlic. -* Add the vinegar, soy sauce, salt, oyster sauce, and minced garlic to the bowl in sequence. Stir well and marinate for 15 minutes. -* Pour in the sesame oil and stir evenly. - -## Additional Notes - -* In some cases, the ends of the cucumber may taste bitter. Wash and cut them off, then verify if they are bitter. -* You can eat it immediately after preparation, or refrigerate it (not freeze) after preparing it in advance. -* If refrigerated, wrap it tightly with plastic wrap and consume within 8 hours. Otherwise, the cucumber may lose its crisp texture due to over-marination. -* Peeling the cucumber is recommended for a better texture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/包菜炒鸡蛋粉丝/1.jpg b/en/dishes/vegetable_dish/包菜炒鸡蛋粉丝/1.jpg deleted file mode 100644 index d2f924bf..000000000 --- a/en/dishes/vegetable_dish/包菜炒鸡蛋粉丝/1.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f08d14fedaea7dfbb05553be50b7bc6da776e1b31c0fd573850ce68cdaa7b3fc -size 569608 diff --git a/en/dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md b/en/dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md deleted file mode 100644 index 98eee869..000000000 --- a/en/dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md +++ /dev/null @@ -1,47 +0,0 @@ -# Recipe for Stir-Fried Cabbage, Eggs, and Vermicelli - -Stir-fried cabbage, eggs, and vermicelli is a well-known dish in everyday Chinese cuisine. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Cabbage -* Eggs -* Vermicelli -* Carrot -* Rapeseed oil -* Salt, light soy sauce, dark soy sauce, oyster sauce -* Green onion, garlic, dried chili peppers - -## Measurements - -Per serving: - -* Cabbage: half a head -* Eggs: 2 -* Vermicelli: 1 bundle -* Carrot: half a piece -* 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 cloves: 2 slices, dried chili peppers: 5 - -## Instructions - -* Julienne the carrot and cabbage and set aside. -* Soak the vermicelli in cold water for 1 hour, then place it in a pot, add boiling water, cook until softened, remove, and set aside. -* Crack the eggs into a bowl, add salt, and whisk for 15 seconds. -* Dice the green onion, garlic, and chili peppers and set aside. -* Heat oil in a wok, pour in the eggs, scramble until cooked, and remove. -* Add more oil to the wok, stir-fry the green onion, garlic, and dried chili peppers for 8 seconds. -* Add the julienned carrot and cabbage, stir-fry for 30 seconds. -* Add the vermicelli. -* Add seasonings: 15 ml light soy sauce, 10 ml dark soy sauce, 10 ml oyster sauce, and 2 g salt. -* Add the previously scrambled eggs and stir-fry for about 15 seconds. -* Remove from heat and plate. - -![Example of the finished dish](./1.jpg) - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/印度土豆花菜.md b/en/dishes/vegetable_dish/印度土豆花菜.md deleted file mode 100644 index 5f167c39..000000000 --- a/en/dishes/vegetable_dish/印度土豆花菜.md +++ /dev/null @@ -1,76 +0,0 @@ -# How to Make Aloo Gobi (Indian Potato and Cauliflower) - -> Aloo Gobi— Dry-fried Indian Potato and Cauliflower with Spices - -Aloo Gobi is one of the most common everyday vegetarian dishes in India and a favorite among vegetarians. Potatoes and cauliflower are dry-fried with spices such as turmeric and cumin, resulting in a golden color and a dry, aromatic texture. This dish is simple and quick to prepare, making it an excellent choice for those new to Indian cuisine. It takes about 25 minutes to complete. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Potatoes -- Cauliflower -- Onions -- Tomatoes -- Ginger -- Garlic -- Green chilies -- Cilantro (coriander leaves) -- Cooking oil -- Cumin seeds -- Turmeric powder -- Red chili powder -- Coriander powder -- Garam Masala (Indian spice blend) -- Salt -- Wok or frying pan (with lid) - -## Scaling - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–3 people. - -Per serving: - -- 2 potatoes (approx. 250g), peeled and cut into 2cm cubes -- 1 head of cauliflower (approx. 300g), broken into small florets -- 1 onion (approx. 100g), finely chopped -- 1 tomato (approx. 100g), finely chopped -- 8g ginger, grated -- 3 cloves of garlic (approx. 9g), finely chopped -- 1 green chili, finely chopped -- 30ml cooking oil -- 3g cumin seeds -- 3g turmeric powder -- 3g red chili powder -- 5g coriander powder -- 3g garam masala -- 5g salt -- 15g cilantro leaves (for garnish) - -## Instructions - -- Peel the potatoes and cut them into 2cm cubes. -- Break the cauliflower into even-sized florets; cut larger florets in half if needed. -- Pour 30ml of cooking oil into the wok or frying pan and heat over medium heat. -- Once the oil is hot, add 3g of cumin seeds and fry until the seeds turn dark brown and fragrant (about 10 seconds; be careful not to burn them). -- Add the chopped onions and stir-fry until they become translucent and lightly golden (about 3–4 minutes). -- Add the grated ginger, chopped garlic, and chopped green chili; stir-fry for 1 minute. -- Add the chopped tomatoes and stir-fry until they soften and break down (about 2–3 minutes). -- Add 3g of turmeric powder, 3g of red chili powder, 5g of coriander powder, and 5g of salt. -- Stir-fry for 1 minute to allow the spices to meld with the vegetables. -- Add the potato cubes and stir-fry for 2 minutes to coat the potatoes with the spice mixture. -- Add the cauliflower florets and gently toss to combine evenly. -- Cover the pan, reduce the heat to medium-low, and **simmer for 12–15 minutes**, stirring once every 3–4 minutes to prevent sticking. -- When the potatoes are easily pierced with chopsticks and the cauliflower has slightly charred edges, sprinkle 3g of garam masala over the dish. -- Stir-fry for 1 minute. -- Turn off the heat, garnish with cilantro leaves, and serve. - -## Additional Notes - -- This dish is prepared in a dry style (Dry) and does not require adding water. If you find it too dry and prone to sticking to the pan, you can add a very small amount of water (approximately 15-30ml), but avoid adding too much. -- Do not cut the potato pieces too small, as they may break apart easily during stir-frying. -- It is normal for the edges of the cauliflower to become slightly browned, which actually enhances the flavor. -- Aloo Gobi gained widespread recognition in the Western world due to the 2001 British comedy film "Bend It Like Beckham". -- This dish pairs well with Indian naan, roti, or rice. - -If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/印度葫芦丸子.md b/en/dishes/vegetable_dish/印度葫芦丸子.md deleted file mode 100644 index 7a90fb11..000000000 --- a/en/dishes/vegetable_dish/印度葫芦丸子.md +++ /dev/null @@ -1,93 +0,0 @@ -# How to Make Indian Lauki Kofte - -> Lauki Ke Kofte(लौकী के कोफ़्ते)— Indian Bottle Gourd Meatball Curry - -Indian Lauki Kofte is a classic North Indian vegetarian dish. Grated bottle gourd (calabash) is mixed with chickpea flour to form meatballs, which are then fried and simmered in a rich tomato-onion curry sauce. The texture is crispy on the outside and soft on the inside, with a fragrant and thick sauce. It pairs well with Indian flatbreads or rice. It takes approximately 40 minutes to prepare. - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Bottle Gourd (Calabash) -- Chickpea Flour (Besan) -- Onion -- Tomato -- Ginger -- Garlic -- Green Chili -- Cilantro -- Turmeric Powder -- Red Chili Powder -- Coriander Powder -- Cumin Powder -- Garam Masala -- Salt -- Cooking Oil -- Deep Pot or Wok - -## Preparation - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2-3 people. - -Per Serving: - -**For the Meatballs:** - -- 1 Bottle Gourd (Calabash) (approx. 400g) -- 80g Chickpea Flour -- 3g Salt -- 3g Red Chili Powder -- 3g Coriander Powder -- 500ml Cooking Oil (for frying meatballs) - -**For the Sauce:** - -- 2 Onions (approx. 200g), chopped -- 3 Tomatoes (approx. 300g), chopped -- 10g Ginger, grated -- 4 Cloves Garlic (approx. 12g), grated -- 1 Green Chili, chopped -- 30ml Cooking Oil -- 3g Turmeric Powder -- 5g Red Chili Powder -- 5g Coriander Powder -- 3g Cumin Powder -- 3g Garam Masala -- 5g Salt -- 200ml Water -- 10g Cilantro Leaves (for garnish) - -## Instructions - -### Making the Meatballs - -- Peel the bottle gourd and grate it into fine shreds using a grater. -- Squeeze out the moisture from the grated gourd by hand. *Squeeze as dry as possible*; otherwise, the meatballs will not hold their shape. -- Add 80g chickpea flour, 3g salt, 3g red chili powder, and 3g coriander powder to the squeezed gourd shreds. -- Mix thoroughly by hand until well combined, kneading into a dough-like consistency that does not stick to the hands. -- Roll the mixture into small balls with a diameter of about 3cm and set aside. -- Pour 500ml of cooking oil into a deep pot and heat over medium heat to approximately 170°C (test by dropping a small piece of dough; it should float quickly and bubble). -- Fry the meatballs in batches for **4-5 minutes** until *golden brown and crispy on the surface*. -- Remove the fried meatballs and blot excess oil with kitchen paper. Set aside. - -### Making the Sauce - -- Pour 30ml of cooking oil into a wok and heat over medium heat for 10 seconds. -- Add the chopped onions and stir-fry until *the onions turn golden brown* (about 5-7 minutes). -- Add the grated ginger and garlic, and stir-fry for 1 minute until *aromatic*. -- Add the chopped tomatoes and stir-fry until *the tomatoes are completely soft and release their oil* (about 5 minutes). -- Add 3g of turmeric powder, 5g of red chili powder, 5g of coriander powder, 3g of cumin powder, and 5g of salt. -- Stir-fry for 2 minutes to allow the spices to fully blend with the tomatoes. -- Add 200ml of water, stir well, bring to a boil, then reduce the heat to **simmer for 5 minutes**. -- Gently place the fried meatballs into the sauce and **simmer on low heat for 3-5 minutes** to allow the meatballs to absorb the sauce. -- Sprinkle with 3g of garam masala and chopped green chilies. -- Turn off the heat, garnish with cilantro leaves, and serve. - -## Additional Notes - -- Squeezing out the water from the bottle gourd is a critical step; too much moisture will cause the meatballs to fall apart and lose their shape. -- Avoid simmering the meatballs in the sauce for too long, or they will become too soft and lose their texture. -- This dish is typically served in India with Naan or steamed rice (Chawal). -- The word "Kofte" originates from Persian/Arabic, meaning "crushed" or "ground," and is widely used in South Asia and the Middle East. - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/vegetable_dish/地三鲜.md b/en/dishes/vegetable_dish/地三鲜.md deleted file mode 100644 index 46233f40..000000000 --- a/en/dishes/vegetable_dish/地三鲜.md +++ /dev/null @@ -1,67 +0,0 @@ -# How to Make Di San Xian - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggplant -- Potato -- Green Chili Pepper -- Scallion (Green Onion) -- Ginger -- Garlic -- Doubanjiang (Broad Bean Paste) -- Light Soy Sauce -- Sugar -- Cornstarch - -## Quantities - -Note: This recipe yields enough for 2-4 people. - -- Eggplant: 200g -- Potato: 150g -- Green Chili Peppers: 3-4 pieces -- Cornstarch: 8g - -Using the above quantities, calculate the proportion of raw materials to be used. - -## Instructions - -### Preparing Ingredients - -- Wash the potatoes, eggplants, and green chili peppers. -- Peel the potatoes. -- Cut both the eggplants and potatoes into irregular small chunks of approximately 15g. -- Tear the green chili peppers by hand along their natural lines into pieces that are about 25% larger than the potato and eggplant chunks. -- Remove as much surface moisture from the green chili peppers as possible to prevent splattering during frying. Consider using paper towels or air-drying them for half an hour. -- Cut the scallions into 0.5cm segments, taking a total of 5g. Mince the garlic to obtain 15g of garlic paste, dividing it into two equal portions of 7.5g each. Mince the ginger to obtain 5g. -- Take an empty bowl and add 10ml of light soy sauce, 10g of sugar, and 8g of cornstarch. Add 80ml of water and stir thoroughly to create a sauce mixture. Set aside. - -### Initial Frying - -- Heat a wok and add 150ml of oil. -- Add the potatoes and fry for about 3-4 minutes until golden brown and easily pierced with chopsticks. -- Remove the potatoes and leave the oil in the wok. -- Add the eggplant and fry for about 2-3 minutes until about 70% cooked. It is ready when the eggplant softens, the edges turn slightly browned, and excess oil is released. -- Remove the eggplant and leave the oil in the wok. (Note: There may be no oil left.) -- If there is no visible oil left in the wok, consider adding 15ml of fresh oil. -- Add the green chili pepper chunks and fry for about 15 seconds until the edges develop a blistered "tiger skin" texture. Immediately remove them and discard the oil from the wok. - -### Final Stir-fry - -- Reheat the wok and add 15ml of fresh oil. -- Add 5g of scallions, 5g of ginger, and 7.5g of garlic. Stir-fry over medium-low heat until fragrant. -- Add 15ml of Doubanjiang. Reduce heat to low and stir-fry until red oil and the aroma of the paste are released. -- Pour in the prepared sauce mixture. Immediately increase heat to high and stir vigorously to prevent sticking and burning. After about 10 seconds, the sauce will begin to bubble and thicken. -- Immediately add all the previously fried potatoes, eggplants, and green chili peppers. -- Stir-fry for 20 seconds to ensure the thick sauce coats the ingredients evenly. -- Turn off the heat, sprinkle in the remaining 7.5g of garlic, and toss to combine evenly. Serve on a plate. - -## Additional Notes - -* It is reasonable for the sugar quantity to exceed the cornstarch quantity. The cornstarch here does not provide flavor; it acts solely as a physical thickening agent. -* After frying, the volume of the eggplant will reduce by about four times. You may notice that a large amount of eggplant goes into the wok but a small amount comes out. This is normal. -* When the green chili peppers hit the hot oil, a significant amount of moisture may be released instantly, causing oil to splatter. Always use a pot lid as a shield to protect yourself when adding them to the wok. - -If you encounter any issues or have suggestions for process improvements while following the workflow in this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/家常日本豆腐.md b/en/dishes/vegetable_dish/家常日本豆腐.md deleted file mode 100644 index cdb7018e..000000000 --- a/en/dishes/vegetable_dish/家常日本豆腐.md +++ /dev/null @@ -1,64 +0,0 @@ -# How to Make Home-Style Japanese Tofu - -Home-style Japanese tofu features a golden, crispy crust enveloping the delicate interior of the tofu. A quick three-minute stir-fry makes it the star of the table, delivering a crunchy, tender, savory, and aromatic flavor that delights the taste buds. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Japanese tofu (egg tofu) -- Green bell pepper -- Carrot -- Ham sausage (optional) -- Dried black fungus (optional) -- Onion (optional) -- Cornstarch -- Garlic -- Oil (for frying the tofu; enough to submerge most of it) -- Light soy sauce 8 ml -- Oyster sauce 15 ml -- Salt (for savory flavor) -- Chicken bouillon powder (for savory flavor, optional) -- Ketchup (for sweet and sour flavor) -- White sugar (for sweet and sour flavor) - -## Quantities - -Determine how many servings you plan to make before each preparation. One serving is sufficient for 2 people. - -Per serving: - -- Japanese tofu 300 g (approximately 3 pieces) -- Green bell pepper 120 g (1 medium-sized piece) -- Carrot 50 g -- Ham sausage 50 g (approximately 1 stick) -- Dried black fungus 30 g (approximately 10 g of dried fungus when soaked) -- Cornstarch 80 g -- Onion 30 g -- Garlic 10 g (approximately 2 cloves) -- Oil 160-165 ml -- Light soy sauce 8 ml -- Oyster sauce 15 ml -- Salt 2 g (if adding chicken bouillon powder, use only 0.5 g or omit) -- Chicken bouillon powder 3 g -- White sugar 10 g -- Ketchup 15 ml - -## Instructions - -- Slice the carrot, cut the green bell pepper into thin pieces, and mince the green onion and garlic. -- Open the package of Japanese tofu and slice it into cylinders approximately 1 cm thick. -- Place the cornstarch on a flat plate, ready for coating the tofu. -- Gently place the tofu pieces onto the cornstarch, coating the top, bottom, and sides. Be careful not to coat them too thickly. -- Heat 150 ml of oil in a skillet. The oil should be enough to submerge most of the tofu. Fry until the edges turn golden brown, then flip to cook the other side. -- Once both sides are fried, remove the tofu and set aside on a clean plate. -- Pour 10-15 ml of oil into a wok, add the green onion and garlic, and stir-fry until fragrant. Then add the green bell pepper, carrot, ham sausage, and black fungus. -- Add oyster sauce, light soy sauce, salt, chicken bouillon powder, white sugar, and ketchup. -- Stir-fry gently until the colors are evenly distributed. - -## Additional Notes - -- Do not let the fried tofu sit for too long; prepare the other ingredients in advance. -- Reference: [【Step-by-Step Photos】Home-Style Braised Japanese Tofu ~ Super Rice-Killer! 🎊 Recipe Steps - Xia Chu Fang](https://www.xiachufang.com/recipe/104370279/) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/小炒藕丁/小炒藕丁.jpg b/en/dishes/vegetable_dish/小炒藕丁/小炒藕丁.jpg deleted file mode 100644 index 0e2357c0..000000000 --- a/en/dishes/vegetable_dish/小炒藕丁/小炒藕丁.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:55b904affb22c52eaaafb50493222bc45f50ffb9221384e373cd7d5336cd9fc1 -size 142291 diff --git a/en/dishes/vegetable_dish/小炒藕丁/小炒藕丁.md b/en/dishes/vegetable_dish/小炒藕丁/小炒藕丁.md deleted file mode 100644 index 52632c34..000000000 --- a/en/dishes/vegetable_dish/小炒藕丁/小炒藕丁.md +++ /dev/null @@ -1,51 +0,0 @@ - -# Recipe for Stir-fried Lotus Root Cubes - -![Finished Stir-fried Lotus Root Cubes](./小炒藕丁.jpg) - -Stir-fried Lotus Root Cubes is a simple and easy-to-make dish. Lotus root is nutritious and very suitable for vegetarians. Estimated preparation time: 20 minutes - -Estimated cooking difficulty: ★★★ - -## Essential Ingredients and Tools - -- Green onion -- Millet pepper -- Lotus root -- Light soy sauce -- Dark soy sauce -- Oyster sauce -- Oil - -## Calculation - -Before each preparation, determine how many servings you want to make. One serving is just enough for 2 people. - -Per serving: - -- Green onion: 1 segment -- Millet pepper: 1-2 pieces (depending on your spice tolerance) -- Lotus root: 1 segment -- Light soy sauce: 30 ml -- Dark soy sauce: 15 ml -- Oyster sauce: 15 ml -- Cooking oil: 10-15 ml - -## Instructions - -- Cut the green onion and millet pepper into small pieces and set aside. -- Peel the lotus root, cut it into cubes no larger than 3 cm, and soak them in water to prevent oxidation and browning. -- Take a wok, add 500 ml of cold water, and bring it to a boil. -- Add the lotus root cubes to the boiling water, blanch for 2 minutes, then remove and set aside on a plate. -- Pour out the water from the wok, heat the wok until dry, and add 10-15 ml of cooking oil. -- Once the oil temperature rises, add the chopped green onion and millet pepper and stir-fry until fragrant. -- Add the prepared lotus root cubes to the wok and stir-fry over high heat. -- Add light soy sauce, dark soy sauce, and oyster sauce. -- Stir-fry for 2 minutes, then serve. - -## Additional Notes - -- When selecting lotus root, choose ones with a yellowish-brown skin and thick, white flesh. If it appears black or has an off odor, it is not suitable for consumption. -- Try to avoid using iron cookware, as it may cause the lotus root to turn black. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/干锅花菜/干锅花菜.jpg b/en/dishes/vegetable_dish/干锅花菜/干锅花菜.jpg deleted file mode 100644 index 1588b25d..000000000 --- a/en/dishes/vegetable_dish/干锅花菜/干锅花菜.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9c597133db31a865c86a0b7eaed15f79de3c0c722a08f8160fb8d6aa08e51b0c -size 593802 diff --git a/en/dishes/vegetable_dish/干锅花菜/干锅花菜.md b/en/dishes/vegetable_dish/干锅花菜/干锅花菜.md deleted file mode 100644 index ec6c1b77..000000000 --- a/en/dishes/vegetable_dish/干锅花菜/干锅花菜.md +++ /dev/null @@ -1,47 +0,0 @@ -# Recipe for Dry Pot Cauliflower - -![Finished Dry Pot Cauliflower](./干锅花菜.jpg) - -Dry Pot Cauliflower is a common dish in Hunan cuisine. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Cauliflower -- Pork belly -- Chili peppers -- Light soy sauce -- White sugar -- Garlic -- Salt -- Oil - -## Measurements - -Per serving: - -- Cauliflower 400 g -- Pork belly 100 g -- Chili peppers 1-2 -- Light soy sauce 10 ml -- White sugar 5 g -- Garlic cloves 3-4 -- Salt 2 g -- Oil 10 ml - -## Instructions - -- Place the cauliflower florets face down and soak them in light salt water for 20 minutes. Then rinse and separate them into small florets using a small knife. -- Blanch in boiling water for 1 minute, then immediately rinse with cold water until completely cool. Drain and set aside. -- Slice the pork belly into thin pieces. Separate the white part of the garlic and crush it with the flat side of a knife. Cut the small red chili peppers into sections. -- Heat the pan and add oil. Once the oil is hot, stir-fry the white part of the green onion until fragrant. -- Add the pork belly slices to the pan and stir-fry over medium heat until the surface changes color completely. Continue stir-frying for a while to render out some of the fat from the fatty parts. -- Pour in the red chili sections and cauliflower, and stir-fry a few times. -- Add 10 ml of light soy sauce. -- Add 5 g of white sugar, turn the heat to high, and continuously stir-fry for 1 minute. -- Cut the garlic leaves into sections, add them to the pan, stir-fry a few times, then turn off the heat, cover the lid, and let it simmer for 1 minute. - -## Additional Content - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/手撕包菜/1.jpeg b/en/dishes/vegetable_dish/手撕包菜/1.jpeg deleted file mode 100644 index 6f8472a5..000000000 --- a/en/dishes/vegetable_dish/手撕包菜/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ed0c29ea65a7ac4cc6a17a778bb5098d980405146f68c73c1b32fb0d310f5eea -size 127488 diff --git a/en/dishes/vegetable_dish/手撕包菜/2.jpeg b/en/dishes/vegetable_dish/手撕包菜/2.jpeg deleted file mode 100644 index e8e3fe24..000000000 --- a/en/dishes/vegetable_dish/手撕包菜/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:424caab717e05e6a823f61551a9f6976bafb2a0c2ccf47d2cb792617d284abaf -size 151293 diff --git a/en/dishes/vegetable_dish/手撕包菜/3.jpeg b/en/dishes/vegetable_dish/手撕包菜/3.jpeg deleted file mode 100644 index da686aef..000000000 --- a/en/dishes/vegetable_dish/手撕包菜/3.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:8f15dcd8504fcbeeb95f1930c0b0ff226a9f7576a846af0af600e4d741ffa3e9 -size 111973 diff --git a/en/dishes/vegetable_dish/手撕包菜/4.jpeg b/en/dishes/vegetable_dish/手撕包菜/4.jpeg deleted file mode 100644 index b5dd844f..000000000 --- a/en/dishes/vegetable_dish/手撕包菜/4.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:37f7c1c9880153b3a4d5733c55203814c8fabcc93bc82acdfccbb450dd3bbd1b -size 138914 diff --git a/en/dishes/vegetable_dish/手撕包菜/手撕包菜.md b/en/dishes/vegetable_dish/手撕包菜/手撕包菜.md deleted file mode 100644 index 2321ffb1..000000000 --- a/en/dishes/vegetable_dish/手撕包菜/手撕包菜.md +++ /dev/null @@ -1,61 +0,0 @@ -# How to Make Hand-Torn Cabbage - -Hand-torn cabbage is a famous Han Chinese dish known for its color, aroma, and taste, belonging to the Hunan cuisine category. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Cabbage -* Pork belly -* Millet peppers -* Cooking oil -* Cooking wine -* Light soy sauce -* Fragrant vinegar -* Chicken bouillon -* Ginger -* Garlic -* Garlic sprouts -* Salt - -## Calculations - -Per serving: - -* Cabbage 1 head -* Pork belly 200 g -* Millet peppers 2 pieces -* Cooking oil 60 ml -* Cooking wine 5 ml -* Light soy sauce 5 ml -* Fragrant vinegar 5 ml -* Chicken bouillon 2 g -* Ginger 2 slices -* Garlic 2 cloves -* Garlic sprouts 0.5 piece -* Salt 5 g - -## Instructions - -* Cut the cabbage in half and remove the white core [See Figure 1] -* Tear the cabbage by hand, add 2 g of salt to a bowl, wash the cabbage, drain it, and set aside [See Figure 2] -* Prepare the ginger slices, garlic cloves, millet peppers, and garlic sprouts, then set aside [See Figure 3] -* Slice the pork belly, wash with water, and set aside -* Add 30 ml of cooking oil to the wok, pour in the cabbage and stir-fry. Stir-fry on high heat for 1 minute, then add 3 g of salt. Continue stir-frying for 2 minutes, then remove and set aside -* Add 30 ml of cooking oil to the wok, pour in the pork belly, and stir-fry on high heat for 1 minute -* Add the ginger and other ingredients, and stir-fry for 1 minute -* Pour in the cabbage and stir-fry. Add fragrant vinegar, cooking wine, and chicken bouillon. Continue stir-frying on high heat for 2 minutes, then serve - -![Example dish result](./1.jpeg) -![Example dish result](./2.jpeg) -![Example dish result](./3.jpeg) -![Example dish result](./4.jpeg) - -## Additional Notes - -* In step 5, adjust the stir-frying time according to actual conditions. Generally, stir-fry until the cabbage is about 70% cooked. "70% cooked" means the cabbage has released moisture and its texture has softened. -* In step 5, the purpose of adding salt is to lock in the cabbage's moisture while seasoning it slightly. -* In the final step, adjust the stir-frying time flexibly based on actual conditions and personal taste preferences. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/拔丝土豆/1.jpeg b/en/dishes/vegetable_dish/拔丝土豆/1.jpeg deleted file mode 100644 index 46f4ea1b..000000000 --- a/en/dishes/vegetable_dish/拔丝土豆/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:bbea5212f5cf5ecfe5ae51b0dea7efbdb18c2e3c2e0600828d3e4c7e397de751 -size 220129 diff --git a/en/dishes/vegetable_dish/拔丝土豆/2.jpeg b/en/dishes/vegetable_dish/拔丝土豆/2.jpeg deleted file mode 100644 index 74c40101..000000000 --- a/en/dishes/vegetable_dish/拔丝土豆/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:7ee16eb43af07cd6da37c54b4294f73e4e7acf4b313dd2e626e570d20a612092 -size 187193 diff --git a/en/dishes/vegetable_dish/拔丝土豆/3.jpeg b/en/dishes/vegetable_dish/拔丝土豆/3.jpeg deleted file mode 100644 index 1a9fd994..000000000 --- a/en/dishes/vegetable_dish/拔丝土豆/3.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:273ed1826853e2b10165c33c6b6e5ec33d62fc3ba46dd9f163434b4e23cf7b80 -size 356894 diff --git a/en/dishes/vegetable_dish/拔丝土豆/4.jpeg b/en/dishes/vegetable_dish/拔丝土豆/4.jpeg deleted file mode 100644 index ed87fd55..000000000 --- a/en/dishes/vegetable_dish/拔丝土豆/4.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:1788ab5b8dbc3b33af2fea04004761c87a784ef17977f4801c6681b6f7922e9e -size 174170 diff --git a/en/dishes/vegetable_dish/拔丝土豆/拔丝土豆.md b/en/dishes/vegetable_dish/拔丝土豆/拔丝土豆.md deleted file mode 100644 index 71f7b23f..000000000 --- a/en/dishes/vegetable_dish/拔丝土豆/拔丝土豆.md +++ /dev/null @@ -1,44 +0,0 @@ -# How to Make Candied Potato - -Candied Potato is a signature dish known for its color, aroma, and taste, belonging to the Shandong cuisine (Lu cuisine) category. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Potatoes -* Cooking oil -* Starch -* Granulated sugar -* Water -* Sesame seeds - -## Ingredients per Serving - -* 2 Potatoes -* 300 ml Cooking oil (enough to allow the potatoes to float) -* 30 g Starch -* 120 g Granulated sugar (use plenty of sugar to coat the potatoes in a thick syrup, creating the candied effect) -* 100 ml Water -* 5 g Sesame seeds - -## Instructions - -* Peel the potatoes and cut them into uniform small pieces. Toss them in starch (without adding water) until the potatoes are evenly coated. -* Heat the oil in a wok or pan. Add the potato pieces and deep-fry gently for 5-7 minutes until a chopstick can easily pierce through them. -* Remove the potatoes and set them aside in a large bowl. -* Add water and granulated sugar to the pan. Stir slowly in one direction until the sugar turns brown. -* Return the potatoes to the pan and stir-fry for 30 seconds before removing from heat. -* Plate the potatoes and sprinkle with sesame seeds. - -![Example finished dish](./1.jpeg) -![Example finished dish](./2.jpeg) -![Example finished dish](./3.jpeg) -![Example finished dish](./4.jpeg) - -## Additional Notes - -* Do not overcook the potatoes during frying; otherwise, they may not hold their shape well when served, affecting presentation. -* Consider straining and reusing any leftover cooking oil in an oil container. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/松仁玉米.md b/en/dishes/vegetable_dish/松仁玉米.md deleted file mode 100644 index c6d2a8f8..000000000 --- a/en/dishes/vegetable_dish/松仁玉米.md +++ /dev/null @@ -1,46 +0,0 @@ -# How to Make Pine Nut Corn - -Pine Nut Corn is a colorful, aromatic, and delicious home-cooked dish. It is sweet, tender, and refreshing, with crispy pine nuts, making it suitable for all ages. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Corn kernels (sweet corn is recommended) -* Roasted pine nut kernels -* Carrots (optional, for added color) -* Cooking oil -* White sugar -* Salt -* Cornstarch -* Water - -## Measurements - -Per serving: - -* Corn kernels 200 g (canned sweet corn can be used, or cook fresh corn beforehand) -* Roasted pine nut kernels 30 g -* Carrots 50 g (cut into small cubes; optional) -* Cooking oil 15 ml -* White sugar 10 g -* Salt 1 g -* Cornstarch 5 g -* Water 20 ml (for mixing with cornstarch) - -## Instructions - -* Blanch the corn kernels and carrot cubes for 1 minute, then drain and set aside -* Heat a pan with cool oil, add the carrot cubes and stir-fry briefly, then add the corn kernels and stir-fry -* Add white sugar and salt, and stir to combine -* Mix water and cornstarch to make a slurry, pour it into the pan, and stir-fry quickly until the sauce thickens slightly -* Add the roasted pine nut kernels and stir-fry evenly -* Remove from heat and plate - -## Additional Tips - -* You can dry-roast the pine nut kernels over low heat until slightly golden and crispy beforehand for better flavor -* If using canned corn, drain the liquid well first to prevent excess moisture during stir-frying -* Avoid high heat during stir-frying to prevent burning the pan or scorching the pine nuts - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/椒盐玉米/椒盐玉米.jpeg b/en/dishes/vegetable_dish/椒盐玉米/椒盐玉米.jpeg deleted file mode 100644 index b29c532f..000000000 --- a/en/dishes/vegetable_dish/椒盐玉米/椒盐玉米.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f771ec3fe8e2f1970ff8db9114f7065e12e8a6cde91839e8d3c339ed010add2d -size 173857 diff --git a/en/dishes/vegetable_dish/椒盐玉米/椒盐玉米.md b/en/dishes/vegetable_dish/椒盐玉米/椒盐玉米.md deleted file mode 100644 index 3f5f6f98..000000000 --- a/en/dishes/vegetable_dish/椒盐玉米/椒盐玉米.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Salt and Pepper Corn - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Corn kernels -- Salt and pepper seasoning -- Sesame seeds -- Cooking oil -- Starch -- Two plastic trays -- Several sheets of oil-absorbing paper - -## Quantities - -The portion size is equivalent to the standard serving at a Sichuan restaurant. - -- Corn kernels (bagged) 350g -- Starch (enough to completely cover the surface of the corn kernels, approximately 40-70g) -- Salt and pepper seasoning 10g -- Sesame seeds 10g - -## Instructions - -- The corn kernels are pre-shelled; simply thaw them. Soak in warm water for 15 minutes or boil in water on the stove for 5 minutes. -- Take one tray, designate it as BoxA, line it with oil-absorbing paper, and pour in the thawed corn kernels. -- Shake, shake, shake! - Continue until the oil-absorbing paper is fully saturated. -- Take a second tray, BoxB, line it with oil-absorbing paper, and pour all the corn kernels from BoxA into BoxB. -- Shake, shake, shake! - Continue until the oil-absorbing paper is fully saturated. -- Repeat the above steps multiple times until there are no visible water droplets on the corn surface, but the kernels remain moist. -- Pour in a generous amount of starch, ensuring it completely covers the corn kernels. -- Shake, shake, shake! - Continue until the corn kernels are fully coated with starch. -- Turn on the stove - Place the pan - Pour in oil, spreading it to cover the bottom of the pan but not too much. -- When the oil is 80% hot, pour in the starch-coated corn kernels. -- Pan-fry over medium heat for 30 seconds without stirring to prevent the starch coating from falling off. -- Gently stir-fry for 3 minutes, then remove from heat. -- The most important step: Sprinkle with 3g of salt and pepper seasoning, and sprinkle sesame seeds! -- Delicious "Salt and Pepper Corn" is ready. - -## Additional Notes - -Do not shell the corn yourself as it is tedious; you can order "pre-shelled corn kernels" via food delivery apps, which will arrive within 30 minutes. Thaw them in warm water. If thawing in boiling water is too slow, boil them directly! (Do not boil the corn itself while still in its packaging; tear a small opening in the package before boiling. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. - -![Salt and Pepper Corn](./椒盐玉米.jpeg) diff --git a/en/dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.JPG b/en/dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.JPG deleted file mode 100644 index 8dec8c9e..000000000 Binary files a/en/dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.JPG and /dev/null differ diff --git a/en/dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md b/en/dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md deleted file mode 100644 index e77ea47f..000000000 --- a/en/dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md +++ /dev/null @@ -1,39 +0,0 @@ -# Recipe for Green Beans with Minced Pork and Preserved Vegetables - -![Finished Green Beans with Minced Pork and Preserved Vegetables](./榄菜肉末四季豆.JPG) - -Estimated Cooking Difficulty: ★★★ - -## Required Ingredients and Tools - -* Green beans -* Pork belly -* Preserved vegetables (Lan cai) -* Garlic -* Thai chili peppers (omit if you don't like spicy food) - -## Measurements - -* Green beans: 220g -* Pork belly: 100g -* Preserved vegetables: 20g -* Garlic: 10g -* Thai chili peppers: 10g - -## Instructions - -* Wash the green beans, remove the tough strings, and cut them into uniform pieces. Set aside. -* Crush and mince the garlic. Set aside. -* Cut the Thai chili peppers into uniform pieces. Set aside. -* Peel the pork belly and mince it. Set aside. -* Heat the wok, add 20ml of oil to coat the surface, then pour out the hot oil. Add 10ml of cold oil. This is the "hot wok, cold oil" technique, which helps prevent the minced pork from sticking to the pan. -* If you don't have a bottle for straining oil, you can skip this step. Simply add oil to the pan, add the minced pork, and stir-fry over low heat for two minutes to render the fat. -* Once the minced pork is fragrant, add the minced garlic, preserved vegetables, and Thai chili peppers. Stir-fry until fragrant. -* Add the green beans and stir-fry over medium heat for at least 5 minutes. Ensure the green beans are **fully cooked** to avoid food poisoning. -* Once the green beans are cooked, drizzle 2ml of soy sauce along the edge of the wok. Add 2g of salt, 1g of chicken bouillon powder, 1g of ground pepper, and 0.5g of sugar. -* Toss everything together to evenly distribute the seasonings. -* Remove from heat and plate. - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/水油焖蔬菜.md b/en/dishes/vegetable_dish/水油焖蔬菜.md deleted file mode 100644 index 4b3216bd..000000000 --- a/en/dishes/vegetable_dish/水油焖蔬菜.md +++ /dev/null @@ -1,36 +0,0 @@ -# How to Make Water-Oil Braised Vegetables - -Adding oil to water-oil braised vegetables enhances the texture and improves the intake of fat-soluble vitamins. This method offers more benefits compared to eating vegetables raw. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Cooking oil -* Salt -* Oyster sauce (optional) -* Leafy green vegetables - -## Calculations - -Leafy greens have high water content, so they may appear voluminous during preparation. However, their volume decreases rapidly when heated. - -* Leafy green vegetables: 300g ~ 500g - -## Instructions - -* Wash the vegetables thoroughly. -* Add 150ml of water to the pot and bring it to a boil. (The water does not need to completely submerge the vegetables.) -* Add 3g of salt. -* (Optional) Add 3ml of oyster sauce. -* Add 2ml of cooking oil. -* Add the vegetables, stir briefly, then cover the pot and braise for 1 minute. -* Serve on a plate. - -## Additional Tips - -* If unsure about the saltiness, start with less salt, taste before serving, and adjust as needed. -* You can substitute water with chicken broth or bone broth for a richer flavor. -* Avoid braising for too long. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/油醋爆蛋.md b/en/dishes/vegetable_dish/油醋爆蛋.md deleted file mode 100644 index c94dfcac..000000000 --- a/en/dishes/vegetable_dish/油醋爆蛋.md +++ /dev/null @@ -1,48 +0,0 @@ -# Recipe for Oil and Vinegar Scrambled Eggs - -Oil and vinegar scrambled eggs are a simple yet exceptionally flavorful dish belonging to Hunan cuisine. The preparation is straightforward and takes about ten minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Eggs -- Millet peppers -- Green onions -- Garlic -- Oil -- Rice vinegar -- Light soy sauce -- Oyster sauce (optional but recommended) -- White sugar (optional) - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people. - -Per serving: - -- 4 eggs -- 10 g of millet peppers (approximately 3 peppers) -- 35-50 mL of cooking oil -- 10 g of green onions -- 5 g of garlic -- 15 mL of rice vinegar -- 10-15 mL of light soy sauce -- 10 g of oyster sauce -- 0-5 g of white sugar - -## Instructions - -- Do not beat the eggs; crack them directly into a bowl and set aside. -- Cut the green onions into 3 cm pieces. -- Place garlic cloves and millet peppers in a garlic press and mince them. -- In a small bowl, mix rice vinegar, light soy sauce, oyster sauce, white sugar, and water to create the sweet and sour sauce. -- Heat the oil, pour in the eggs, and once they begin to set, break them into large chunks. Add the minced garlic, minced millet peppers, and pour in the sweet and sour sauce. -- Stir-fry on high heat to reduce the sauce. Just before serving, add the green onion pieces. - -## Additional Notes - -- Personally tested: Lao Heng He Brewing's additive-free rice vinegar yields the best flavor, as the vinegar aroma is the soul of this dish. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/洋葱炒鸡蛋/1.jpeg b/en/dishes/vegetable_dish/洋葱炒鸡蛋/1.jpeg deleted file mode 100644 index 88f87841..000000000 --- a/en/dishes/vegetable_dish/洋葱炒鸡蛋/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:83b6951ab77218784ee6ba898b01beca3997cdabc08b749dd5e818fd9c004c22 -size 144620 diff --git a/en/dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md b/en/dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md deleted file mode 100644 index 3c43bd4e..000000000 --- a/en/dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md +++ /dev/null @@ -1,37 +0,0 @@ -# Recipe for Scrambled Eggs with Onions - -Scrambled eggs with onions is a well-known everyday dish in China. - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -* Eggs -* Onion -* Cooking oil -* Salt -* Scallion -* Cooking wine - -## Measurements - -Per serving: - -* 2 eggs -* 50 g onion -* 50 ml cooking oil -* 2 g salt -* 1/2 scallion -* 2 ml cooking wine - -## Instructions - -* Crack the eggs into a large bowl, add the onion slices and salt, then stir for 60 seconds. -* Heat oil in a pan, pour in the egg mixture, and fry one side for 30-45 seconds. Flip and continue stir-frying for another 2-3 minutes. Sprinkle with cooking wine before removing from the pan. -* Plate the eggs and garnish with chopped scallions. - -![Example finished dish](./1.jpeg) - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/清炒花菜.md b/en/dishes/vegetable_dish/清炒花菜.md deleted file mode 100644 index 9b03b542..000000000 --- a/en/dishes/vegetable_dish/清炒花菜.md +++ /dev/null @@ -1,44 +0,0 @@ -# How to Make Stir-Fried Cauliflower - -Stir-fried cauliflower is a common home-style vegetarian dish. It is rich in vitamin C and dietary fiber, with a crisp and tender texture. The recipe is simple and easy to master, making it a quick stir-fry. Beginners can typically complete it in just 15 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Cauliflower -- Garlic -- Salt - -## Calculation - -Determine how many servings you want to make before each preparation. One serving is exactly enough for 2 people (as a side dish). - -Per serving: - -- Cauliflower: approx. 300 g (about 1/2 of a medium-sized cauliflower head) -- Garlic: 2-3 cloves -- Salt: 3 g -- Cooking oil: 15 ml -- Drinking water: 50 ml (for the stir-frying process) - -## Instructions - -- Wash the cauliflower and break it into small florets using a knife or your hands. Slice the thick stems and set aside. -- Peel the garlic and slice it into thin pieces. Set aside. -- Add 1000 ml of drinking water to a pot and bring to a boil over high heat. -- Add the cauliflower florets and boil for **2-3 minutes** until the color lightens and the texture becomes slightly softened. -- Remove the boiled cauliflower, drain well, and set aside. -- Heat a wok or pan, add 15 ml of cooking oil, and heat over high heat. -- Add the garlic slices and stir-fry quickly until fragrant. -- Add the blanched cauliflower florets, increase the heat to medium-high, and stir-fry quickly for about **2 minutes** to ensure even heating. -- Add 3 g of salt and continue to stir-fry evenly. -- Pour 50 ml of drinking water along the side of the pan, cover with a lid, and simmer for **1 minute** to help the cauliflower cook through and absorb the flavors. -- Remove the lid, stir-fry quickly to mix evenly, and serve. - -## Additional Notes - -- Blanching the cauliflower in advance shortens the stir-frying time and helps it cook through more easily. -- Stir-frying time can be adjusted based on your preferred texture. Reduce the time if you prefer a crispier texture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/清蒸南瓜.md b/en/dishes/vegetable_dish/清蒸南瓜.md deleted file mode 100644 index c07a7911..000000000 --- a/en/dishes/vegetable_dish/清蒸南瓜.md +++ /dev/null @@ -1,37 +0,0 @@ -# How to Make Steamed Pumpkin - -Steamed pumpkin is a simple home-cooked dessert or staple dish. It preserves the natural sweetness and nutrients of the pumpkin to the greatest extent, resulting in a soft and glutinous texture. It is a great choice for a healthy diet. Beginners can typically complete it in 15-20 minutes (mostly steaming time). - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Pumpkin -- Steamer - -## Preparation - -Before each preparation, determine how many servings you want to make. One serving is enough for 1-2 people. - -Per serving: - -- Pumpkin: 300 g -- Drinking water: 1000 ml (for the steamer) - -## Instructions - -- Wash the outer skin of the pumpkin, remove the pulp and seeds. -- Cut the pumpkin into slices approximately 2 cm thick and set aside. -- Add 1000 ml of drinking water to the pot of the steamer. -- Arrange the sliced pumpkin evenly on a plate. -- Once the water in the steamer is boiling, place the plate with the pumpkin into the steamer. -- Cover the lid and steam on high heat for **15-20 minutes**, until the pumpkin is soft and can be easily pierced with chopsticks. -- Turn off the heat and carefully remove the plate. - -## Additional Notes - -- The sweetness and texture of the pumpkin may vary depending on the variety. Older pumpkins are usually sweeter and have a flourier texture. -- Pumpkin skin contains nutrients. If you prefer, you can steam it without peeling, but ensure it is thoroughly washed. -- The steaming time depends on the size and thickness of the pumpkin pieces, as well as the variety. Using chopsticks to test is a good way to determine if it is fully cooked. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/炒滑蛋/炒滑蛋.jpg b/en/dishes/vegetable_dish/炒滑蛋/炒滑蛋.jpg deleted file mode 100644 index 70b390b5..000000000 --- a/en/dishes/vegetable_dish/炒滑蛋/炒滑蛋.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:eccfab321e696eeb125a545a06a29727f2608897f464a55ea8b89431a89b5ca4 -size 121836 diff --git a/en/dishes/vegetable_dish/炒滑蛋/炒滑蛋.md b/en/dishes/vegetable_dish/炒滑蛋/炒滑蛋.md deleted file mode 100644 index c99cae12..000000000 --- a/en/dishes/vegetable_dish/炒滑蛋/炒滑蛋.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make Scrambled Eggs - -![Finished Scrambled Eggs](./炒滑蛋.jpg) - -Scrambled eggs are a simple and easy-to-make dish. Beginners can typically complete them in just 5 minutes. - -Estimated Cooking Difficulty: ★ - -## Required Ingredients and Tools - -- Eggs (preferably pasteurized) -- Milk - -## Measurements - -Per serving: - -- 4 eggs -- 30ml milk -- 10ml cooking oil - -## Instructions - -- Whisk the eggs with milk and 5ml of cooking oil, then set aside. -- Heat a non-stick pan over high heat for about 30 seconds, then add 5ml of cooking oil. -- After heating for 30 seconds, reduce the heat to low and pour in the egg mixture. -- Let it sit in the pan for 5 seconds, then gently push the eggs from the edges toward the center using a spatula. -- Once the eggs are mostly set, remove from heat and serve. - -## Additional Tips - -- Season with black pepper or salt to taste. - -References - -- [Sweetheart Kitchen](http://sweetheartkitchen.com/recipes/scrambled-egg/) - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/vegetable_dish/炒茄子.md b/en/dishes/vegetable_dish/炒茄子.md deleted file mode 100644 index acc20ff7..000000000 --- a/en/dishes/vegetable_dish/炒茄子.md +++ /dev/null @@ -1,62 +0,0 @@ -# How to Make Stir-Fried Eggplant - -Home-style stir-fried eggplant is simple and easy to learn, with straightforward ingredients. Some items are optional, but star anise is highly recommended. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggplant -- Star anise (optional) -- Dried small shrimp (optional) -- Scallions (optional) -- Ground meat (optional) -- Soy sauce -- Sugar (optional) -- Vinegar (optional) -- Rapeseed oil or peanut oil - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 1-2 people. - -Total Amounts: - -- Number of eggplants = Servings * 1.8 -- Star anise = Servings * 1 -- Dried small shrimp = Servings * Half a handful (held by an average man's hand) -- Scallions = Servings * 2 -- Ground meat = Servings * 50 g -- Soy sauce = Servings * 40 ml -- Sugar = Servings * 5 g -- Vinegar = Servings * 10 ml - -> Note: The quantities for oil and soy sauce are also indicated during the cooking process. You can cross-reference these to determine the exact amounts to add. - -## Instructions - -- Wash the eggplant and cut it in half lengthwise. Cut each half into diamond-shaped chunks. Place the cut eggplant in a bowl and set aside. -- Wash the scallions, chop them into green onion pieces, and set them aside on the cutting board. -- Slice the star anise and set it aside on the cutting board. -- If using ground meat, stir-fry it in 10 ml of oil (use 15 ml if using lean meat only) over medium heat until it changes color (about 1 minute), then remove and set aside. -- Heat the wok until all moisture has evaporated. -- Pour in cooking oil, enough to cover the bottom of the wok by twice its depth (you can add more oil, but do not add less). -- When the oil reaches about 60% heat, add the optional ingredients: star anise, dried small shrimp, and scallions. -- If you are not using star anise or other optional ingredients, heat the oil to about 90% heat. -- When the oil reaches 90% heat, pour the eggplant from the bowl into the wok and stir-fry using a spatula. -- After stir-frying for about 40 seconds, hold the spatula suspended and parallel to the wok, and pour the soy sauce onto the spatula. Use about 2.5 spatulas per person (you can add less soy sauce, but do not add more, as it will become too salty). -- When the eggplant becomes semi-soft (about 1 minute later), add back the pre-cooked ground meat and stir-fry quickly to mix evenly. -- If you plan to add sugar and vinegar, add them now. -- Continue stir-frying. -- Once all the eggplant in the wok has changed color and become soft, remove it from the wok. - -## Additional Content - -- Due to the soy sauce, no additional salt is needed. Taste before serving; if it’s not salty enough, add a small amount of salt, and increase the soy sauce quantity next time. -- If dried shrimp is added, reduce the amount of soy sauce accordingly. -- When stir-frying this dish, maintain high heat throughout. -- Important! Do not add water, or it will become boiled eggplant with poor texture. Use plenty of oil; do not use less. -- If your home stove reaches 70% oil temperature and the temperature no longer rises significantly, proceed to the next step directly. There is no need to force it to reach 90% oil temperature. -- Add sugar and vinegar at the final stage, stir-fry for 20 seconds, and then remove from heat. Avoid adding vinegar too early, or the acidity will evaporate. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/炒青菜.md b/en/dishes/vegetable_dish/炒青菜.md deleted file mode 100644 index 3d936ab1..000000000 --- a/en/dishes/vegetable_dish/炒青菜.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Stir-fry Green Vegetables - -Easy and convenient to make. Estimated time: 10 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Green vegetables - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person. - -Total Quantity: - -- Green vegetables: 100g * number of servings -- Garlic cloves: 2 cloves * number of servings -- Cooking oil: 10-15ml (enough to coat the bottom of the pan) -- Salt: 2g * number of servings -- Water: 70ml * number of servings -- Sugar: 5g * number of servings - -## Instructions - -- Break the green vegetables into smaller pieces, wash them with clean water, and set aside. -- Mince the garlic cloves and set aside. -- Heat the pan over medium-high heat and add 10-15ml of cooking oil. Wait for 30 seconds to let the oil temperature rise. -- Add the prepared green vegetables to the pan and stir-fry until they soften (about 1 minute). -- Add the minced garlic. -- Pour in the calculated amount of water. The water level should fully cover or nearly cover the vegetables. Add salt (2g * number of servings) and continue stir-frying for about 1 minute. -- Finally, add sugar, reduce the heat to low, cover the pan, and heat for 2 minutes. -- Serve on a plate. - -## Additional Notes - -Adding sugar helps keep the green vegetables vibrant in color. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/烤茄子/烤茄子.jpg b/en/dishes/vegetable_dish/烤茄子/烤茄子.jpg deleted file mode 100644 index f026db8c..000000000 --- a/en/dishes/vegetable_dish/烤茄子/烤茄子.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:bbcd0f7e77233ea8965f977d18b266999db5ba96d1ecb230d16767eba51128c2 -size 812441 diff --git a/en/dishes/vegetable_dish/烤茄子/烤茄子.md b/en/dishes/vegetable_dish/烤茄子/烤茄子.md deleted file mode 100644 index db229ed8..000000000 --- a/en/dishes/vegetable_dish/烤茄子/烤茄子.md +++ /dev/null @@ -1,55 +0,0 @@ -# How to Make Roasted Eggplant - -Simple, convenient, and incredibly fragrant. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggplant -- Cooking oil -- Soy sauce (light soy sauce) -- Minced garlic -- Chili peppers -- Cumin -- Table salt - -## Measurements - -For two servings: - -- 1 Eggplant (approx. 200g) -- 20-30 ml Cooking oil -- 4-6 g Soy sauce -- 1 Thai chili pepper (approx. 20g) -- 3-4 cloves Minced garlic -- 1-3 g Cumin -- 0.5-2 g Table salt - -## Instructions - -- In a bowl, combine the soy sauce, cumin, table salt, minced garlic, and chopped Thai chili peppers. Mix evenly and set aside. -- Wash the eggplant and pat it dry with a paper towel to remove surface moisture. -- Use a fork to poke 4-8 holes on one side of the eggplant. -- Apply 15-25 ml of cooking oil to coat the entire surface of the eggplant. -- Preheat the oven to 200°C (with fan on high) for 2 minutes. -- Place the eggplant in the middle or upper rack of the oven and roast for 12-15 minutes. It is ready when the surface is wrinkled and can be pressed down 0.3-0.5 cm deep. -- Remove the eggplant and use a knife to make a vertical slit down the center, leaving 1-1.5 cm at the top and bottom uncut. -- Insert a small knife or fork into the slit and cut through the interior vertically. -- Gently open the slit and pour the prepared sauce over the eggplant. -- Return the eggplant to the oven and roast at 200°C for 4-7 minutes. -- Remove from the oven and turn off the power. - -## Additional Notes - -The final result is similar to roasted eggplant from a street BBQ stall; it smells amazing! - -**Precautions:** -If the eggplant surface is wet, not fully coated with oil, or not pierced with a fork, it may **burst during roasting**. - -**Suggested Improvements:** -When making the initial cut, you can slice the eggplant in half lengthwise first, then score the interior before applying the sauce. - -![Example of the finished dish](./烤茄子.jpg) - -If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/白灼菜心/白灼菜心.jpg b/en/dishes/vegetable_dish/白灼菜心/白灼菜心.jpg deleted file mode 100644 index a29b6c9f..000000000 --- a/en/dishes/vegetable_dish/白灼菜心/白灼菜心.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:0804b87406411d2e0e80ee184cc4a4441119659da8aed12f6e8e7e8eb9d29975 -size 36300 diff --git a/en/dishes/vegetable_dish/白灼菜心/白灼菜心.md b/en/dishes/vegetable_dish/白灼菜心/白灼菜心.md deleted file mode 100644 index daf27364..000000000 --- a/en/dishes/vegetable_dish/白灼菜心/白灼菜心.md +++ /dev/null @@ -1,56 +0,0 @@ -# How to Make Scalded Choy Sum - - - -![Scalded Choy Sum](./白灼菜心.jpg) - -> No photo was taken; the image above is from the internet, but the result is pretty much the same. - -Scalded Choy Sum is a classic Cantonese dish. "Bai Zhuo" (scalding) is a Cantonese cooking technique where raw food is cooked by blanching it in boiling water or broth. This method preserves the original freshness and is commonly used in Cantonese cuisine for shrimp and vegetables. - -In short, it is an excellent way to lose weight or **quickly prepare leafy greens**. - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -- Fresh Choy Sum -- Light soy sauce, oyster sauce, salt -- Garlic, bird's eye chili -- Cooking oil - -## Measurements - -The quantities below are sufficient for two people. If eating for one, simply pair it with rice. - -- Fresh Choy Sum: 250g -- Cooking oil: 10g -- Prepare a soul sauce: - - Light soy sauce: 5g - - Oyster sauce: 5g - - Salt, sugar: 5g -- Garlic: 4-5 cloves, Bird's eye chili: 1-2 pieces - -## Instructions - -1. Wash the Choy Sum and **remove the hard or tough parts of the root**. You can also use a knife to **scrape the stem part of the Choy Sum**, removing the tough outer layer to make the inside more tender. However, pay attention to the blanching time for the stem; if blanched too long, it will lose its crispness. - -2. Mince the garlic. If you have onion on hand, add some onion as well. - -3. Prepare the soul sauce: 5g light soy sauce, 5g oyster sauce, add 3g sugar and 100g water (about half a bowl) to make a bowl of sauce. - > If you add starch, the sauce will cling to the Choy Sum better when boiled, resulting in a stronger flavor. This might not be to the liking of Cantonese people. - -4. Boil 500ml of water with 5g salt and 10g cooking oil. - -5. Blanch the Choy Sum stems in the boiling water for 1 minute until the stems turn dark green. Then blanch the entire Choy Sum for another 1 minute, remove, and arrange it on a plate. - -6. In a separate small pot, pour in the prepared sauce and bring to a boil over low heat. Add half of the minced garlic, a little ginger shreds, and chopped bird's eye chili. During preparation, some chopped onion and garlic were added. First, heat oil in the pot, when it reaches 50% heat, add the minced garlic and onion, stir-fry briefly until fragrant, then add the sauce and bird's eye chili and bring to a boil. - -7. Let the sauce reduce slightly. After boiling, wait for about ten seconds, then pour it directly over the Choy Sum. Don't use too much sauce, but don't skimp on the garlic; it really makes a difference. - -## Additional Notes - -- Make sure to choose very fresh Choy Sum! Very fresh! -- Add oil and salt to the boiling water in the pot. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/皮蛋豆腐.md b/en/dishes/vegetable_dish/皮蛋豆腐.md deleted file mode 100644 index 6b2e93d4..000000000 --- a/en/dishes/vegetable_dish/皮蛋豆腐.md +++ /dev/null @@ -1,52 +0,0 @@ -# How to Make Century Egg with Tofu - -Century Egg with Tofu is a simple and easy-to-make dish that beginners can prepare in about 5 minutes. The firm yet tender texture of the preserved egg, paired with the refreshing softness of silken tofu, creates a savory, appetizing dish that goes perfectly with rice! - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Century eggs -- Silken tofu (in carton) -- Light soy sauce -- Granulated sugar -- Vinegar (Zhenjiang black vinegar recommended) -- Sesame oil (optional) -- Chili oil (optional) -- Crushed peanuts (optional) -- Chopped green onions (optional) -- Cilantro (optional) - -## Measurements - -Before each preparation, decide how many servings you want to make. One serving is sufficient for one person. - -Per serving: - -- 2 century eggs -- 1 carton of silken tofu -- 15 ml light soy sauce -- 2.5 g granulated sugar -- 15 ml vinegar -- 15 ml sesame oil -- 10 ml chili oil -- 10 g crushed peanuts -- 15 g chopped green onions -- 1 sprig of cilantro - -## Instructions - -- Peel the century eggs and cut each into quarters. -- Cut the silken tofu into cubes or slices and place them in the center of the serving dish. -- Mix the light soy sauce, granulated sugar, vinegar, sesame oil, and chili oil to create the sauce, then drizzle it over the tofu and eggs. -- Optionally, garnish with crushed peanuts, chopped green onions, and cilantro. - -## Additional Notes - - - -- Blanching the tofu briefly helps remove its beany flavor. -- Lightly coating the knife with sesame oil when cutting century eggs prevents sticking. -- Reference: [Cold Tossed Century Egg with Tofu by Low-Config Xiao Dangjia - iCook](https://icook.tw/recipes/437531) - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/糖拌西红柿/火山飘雪.jpg b/en/dishes/vegetable_dish/糖拌西红柿/火山飘雪.jpg deleted file mode 100644 index c189b549..000000000 --- a/en/dishes/vegetable_dish/糖拌西红柿/火山飘雪.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:2b44e97983bb12bfeff14ebc7ca9c4f0fe945f8bf1d88c134d4ea1ca1b2f8b68 -size 55379 diff --git a/en/dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md b/en/dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md deleted file mode 100644 index d8090360..000000000 --- a/en/dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md +++ /dev/null @@ -1,39 +0,0 @@ -# How to Make Sugar-Tossed Tomatoes - -![Example Dish](./火山飘雪.jpg) - -Fresh, delicious, easy to prepare, and highly nutritious. This cold dish is perfect for summer and a delightful addition to any family table. Tomatoes are rich in Vitamin C, and the recipe is simple, taking just a few minutes to complete. - -Estimated Cooking Difficulty: ★★ - -## Ingredients and Tools Needed - -- Tomatoes -- White sugar -- Refrigerator - -## Serving Size - -One batch serves exactly 2 people. - -Per serving: - -- 2 tomatoes (each weighing approximately 100g, totaling 200g) -- 20g white sugar - -## Instructions - -- Use a knife to score the tomato skin in a star pattern. -- Insert chopsticks into the tomato's stem area and rotate it over a gas flame for 10 seconds (or pour boiling water over it for 30 seconds) until the skin curls. -- Peel off the tomato skin completely. -- Cut the tomatoes into large chunks (cutting along the natural lines helps retain more juice). Remove the stem and core, then set aside. -- Once all tomatoes are cut, arrange them in a single even layer on a plate. -- Sprinkle with white sugar. Repeat the layering and sprinkling process until all tomatoes are used. -- Refrigerate for 10 minutes. -- Your sugar-tossed tomatoes are ready! Nutritious, delicious, sweet and tangy, perfect for cooling down and cutting through grease in the summer. - -## Additional Notes - -Please use knives with care during preparation. - -If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/素炒豆角.md b/en/dishes/vegetable_dish/素炒豆角.md deleted file mode 100644 index 77bdeb4f..000000000 --- a/en/dishes/vegetable_dish/素炒豆角.md +++ /dev/null @@ -1,48 +0,0 @@ -# How to Make Stir-Fried Green Beans - -A home-style dish that goes perfectly with rice. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Green beans -- Millet peppers (small red chilies) -- Green onion -- Garlic -- Light soy sauce -- Dark soy sauce -- Oyster sauce -- Salt - -## Quantities - -Note: Due to variations in ingredients, this recipe is for 2 servings. - -- Green beans: 250g -- Millet peppers: 2 pieces -- Green onion: 3 rings -- Garlic: 2 cloves -- Light soy sauce: 6ml -- Dark soy sauce: 2ml -- Oyster sauce: 6ml -- Salt: 6g - -## Instructions - -- Cut the green onion into rings and mince the garlic; set aside. -- Mix the light soy sauce, dark soy sauce, oyster sauce, and salt to create the sauce; set aside. -- Slice the millet peppers into rings; set aside. -- Remove the strings from the green beans, then cut them diagonally into small pieces, 4-10cm long; set aside. -- Heat oil (10ml - 15ml) in a pan. Once it starts to smoke, add the green onion and millet peppers, and stir-fry until fragrant. -- Add the green beans and stir-fry for 30 seconds. -- Pour in the prepared sauce and stir-fry on high heat for 2 minutes. -- Add 150ml of water. -- Reduce heat to medium-low, cover the pan, and simmer for 8-10 minutes. -- Add the minced garlic before serving. - -## Additional Notes - -- Cutting green beans requires some knife skills; if you are not comfortable with it, you can use kitchen scissors instead. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/红烧冬瓜/1.jpeg b/en/dishes/vegetable_dish/红烧冬瓜/1.jpeg deleted file mode 100644 index af9564a6..000000000 --- a/en/dishes/vegetable_dish/红烧冬瓜/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:c8e572ae96824daa8ad99f9eba684266304dc4d61a75cf35da61b384f6821b57 -size 86396 diff --git a/en/dishes/vegetable_dish/红烧冬瓜/2.jpeg b/en/dishes/vegetable_dish/红烧冬瓜/2.jpeg deleted file mode 100644 index 8d4499d3..000000000 --- a/en/dishes/vegetable_dish/红烧冬瓜/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:94a93b388d330a5db25aadefa6547c92199e47fa16f48f58c0e6a44bca02e494 -size 104810 diff --git a/en/dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md b/en/dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md deleted file mode 100644 index 09fb8144..000000000 --- a/en/dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md +++ /dev/null @@ -1,51 +0,0 @@ -# Braed Winter Melon Recipe - -Braised Winter Melon is a home-style dish characterized by its vibrant red color, savory and delicious flavor, and rich nutritional value. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Winter Melon -* Cooking Oil -* Cooking Wine -* Cornstarch -* Light Soy Sauce -* Dark Soy Sauce -* Chicken Bouillon -* Scallions -* Minced Ginger -* Oyster Sauce - -## Measurements - -Per serving: - -* Winter Melon 300 g -* Cooking Oil 50 ml -* Cooking Wine 2 ml -* Cornstarch 10 g -* Light Soy Sauce 10 ml -* Dark Soy Sauce 15 ml -* Chicken Bouillon 3 g -* Scallions 0.5 stalk -* Minced Ginger 1 clove -* Oyster Sauce 15 ml - -## Instructions - -* Peel the winter melon and cut it into small cubes with sides no longer than 2 cm. -* Heat oil in a wok, add the winter melon, and gently fry until the surface turns golden brown, about 2 minutes. -* Remove the winter melon and set aside in a large bowl. -* Using the remaining oil in the wok, add minced ginger, light soy sauce, and oyster sauce. Stir-fry for 15 seconds. -* Return the winter melon to the wok. Stir-fry for another 30 seconds, then add enough boiling water to cover the melon. Simmer on high heat for 10 minutes. -* Add dark soy sauce for color. Continue cooking until the winter melon becomes soft and tender (easily pierced with a chopstick). -* Add chicken bouillon, cooking wine, and scallions. Stir-fry for 30 seconds, then transfer the winter melon back to the large bowl. -* Reserve the remaining sauce in the wok. Pour in the cornstarch slurry and bring to a boil. Pour the thickened sauce over the winter melon. - -![Example Dish](./1.jpeg) -![Example Dish](./2.jpeg) - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/红烧茄子.md b/en/dishes/vegetable_dish/红烧茄子.md deleted file mode 100644 index 5a468f5c..000000000 --- a/en/dishes/vegetable_dish/红烧茄子.md +++ /dev/null @@ -1,56 +0,0 @@ -# Braised Eggplant Recipe - -Estimated Cooking Difficulty: ★★★★ - -## Essential Ingredients and Tools - -- Garlic -- Green Onion -- Green Chili Pepper -- Onion -- Tomato -- Green Eggplant -- Salt -- Soy Sauce -- Egg -- Flour -- Starch - -## Calculations - -Determine how many servings you want to make before each preparation. One serving is sufficient for 2 people. - -Total Amounts: - -- Green Eggplant quantity = servings * 0.7 pieces -- Green Chili Pepper = servings * 0.5 pieces -- Onion = servings * 0.3 pieces -- Tomato = 1 piece -- Green Onion = half a stalk -- Garlic = 3 cloves -- Egg = 1 piece -- Flour = Green Eggplant quantity * 150 grams -- Starch = Flour / 4 grams -- Soy Sauce = Eggplant quantity * 7 grams (round up) - -## Instructions - -1. Wash the green eggplant, green chili pepper, tomato, onion, and green onion. -1. Cut the green onion into 5 mm wide pieces, peel and crush the garlic, cut the tomato into 6 cubic centimeter chunks, and cut the green chili pepper and onion into 5g chunks. -1. Cut the eggplant into diamond-shaped pieces (first cut into 2 cm thick slices, then cut the slices into 2 cm strips, and finally cut diagonally into pieces...). -1. Pour the flour into a bowl, add a small amount of water gradually, and stir until it forms a thick batter. -1. Add the starch and 30 grams of water, and stir well. -1. Crack the egg into the bowl, add (Flour / 20) grams of salt, and stir well. -1. Pour the eggplant pieces into the batter and stir to ensure every side of the eggplant pieces is coated with the batter. -1. Turn on high heat to heat the wok, add 500 ml of oil. When you see a wisp of smoke from the oil, reduce the heat to low. Use chopsticks to place the eggplant pieces into the oil. After all pieces are in the wok, increase the heat to medium. Fry until the eggplant pieces turn golden brown, then remove them and drain the oil. -1. Add (servings * 5) grams of oil, put in the garlic and green onion pieces, and stir-fry for 15 seconds. Add the green chili pepper chunks and stir-fry for 30 seconds. Add the tomato and stir-fry for 30 seconds. -1. Add the fried eggplant pieces. Add water until the liquid level is 0.8 times the height of the ingredients in the pot. -1. Add the soy sauce and (servings * 3) grams of salt. -1. Wait until the sauce thickens (the water level should be about 0.2-0.3 times the height of the remaining ingredients). Remove the lid, serve the dish, and turn off the heat. - -## Additional Notes - -Pay attention during steps 4-6 of the instructions: -You must execute them in order, otherwise, catastrophic errors may occur...... - -If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/脆皮豆腐.md b/en/dishes/vegetable_dish/脆皮豆腐.md deleted file mode 100644 index c8fd21f6..000000000 --- a/en/dishes/vegetable_dish/脆皮豆腐.md +++ /dev/null @@ -1,43 +0,0 @@ -# How to Make Crispy Tofu - -Rich sauce coats the tofu, making it impossible to stop eating once you take a bite. It's incredibly delicious. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Firm tofu -- Eggs -- Light soy sauce -- Dark soy sauce -- Oyster sauce -- White sugar -- Cornstarch -- Skillet - -## Quantities - -Per serving: - -- Firm tofu 1 block (purchase 1.25 blocks per person at the market) -- Eggs 2 per block of tofu -- Cornstarch 50 g per block of tofu -- Light soy sauce 20 g -- Oyster sauce 10 g -- Dark soy sauce 5 g -- White sugar 10 g - -## Instructions - -- Beat the eggs to create egg wash and set aside -- Prepare the sauce (20 g light soy sauce + 10 g oyster sauce + 5 g dark soy sauce + 10 g white sugar + 10 g cornstarch + 200 ml water) -- Slice the firm tofu (personal recommendation, for reference only: 5 slices per person, 1.2 cm thick) -- Pour cornstarch onto a plate, coat the tofu slices with starch, then dip them in the egg wash, and set aside -- Heat the skillet and add 18 ml of cooking oil. Wait 10 seconds for the oil temperature to rise -- Place the egg-coated tofu slices evenly in the pan, covering the bottom. Pan-fry over low heat until golden, then flip -- Once both sides are golden, pour in the sauce, ensuring each piece of tofu is coated. Cook on high heat for 3 minutes until the sauce thickens -- Turn off the heat - -## Additional Content - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.jpg b/en/dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.jpg deleted file mode 100644 index c75f7c9b..000000000 --- a/en/dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:fa799bb252bae7476c1670a6b8be58247b305e8466776cb43abbf7252cabc5e1 -size 553839 diff --git a/en/dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md b/en/dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md deleted file mode 100644 index 42ffb91e..000000000 --- a/en/dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md +++ /dev/null @@ -1,50 +0,0 @@ -# How to Make Celery with Tea Tree Mushrooms - -![Finished Celery with Tea Tree Mushrooms](./芹菜拌茶树菇.jpg) -![Minxing Tea Tree Mushrooms](./闽星茶树菇.jpg) - -Celery with Tea Tree Mushrooms is a simple and easy-to-make cold dish. It is rich in various vitamins and minerals essential for the human body. Beginners can typically complete it in about 30 minutes. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Minxing Tea Tree Mushrooms -- Celery -- Sesame Oil -- Oyster Sauce -- Weijixian (Light Soy Sauce) -- Table Salt - -## Quantities - -Determine how many servings you plan to make before starting. One serving is sufficient for 1-2 people. - -Per serving: - -- Minxing Tea Tree Mushrooms: 1 bottle -- Celery: 250-300g (Celery shoots about 30cm tall are recommended. If unavailable, celery greens or regular celery can be used, but they require slightly longer blanching to cook through) -- Sesame Oil: 5ml -- Oyster Sauce: approximately 7ml -- Weijixian: 3ml -- Table Salt: approximately 2g - -## Instructions - -- (Skip this step if using celery shoots) Boil a kettle of hot water and set aside. -- Pick over fresh celery shoots or celery, removing yellow leaves, and wash them. Set aside. -- (Skip this step if using celery shoots) Separate the celery leaves from the stalks. Place the stalks in a bowl. Cut the celery stalks into strips 2-3mm wide. This step helps the celery blanch faster and more evenly, resulting in a crisper and more refreshing texture. -- Cut the celery shoots into 4cm segments. Set aside. -- (Skip this step if using celery shoots) Heat a pot and pour the boiling water from the kettle into it until it bubbles and boils. -- (Skip this step if using celery shoots) Add the cut celery strips to the pot to blanch. After about 20 seconds, add the celery leaves. After 5 more seconds, turn off the heat, remove everything, and rinse with cold water. Set aside. -- Place the blanched celery or celery shoots in a bowl. Sprinkle with the prepared salt, sesame oil, oyster sauce, and Weijixian. Mix well. -- Add the tea tree mushrooms to the bowl and mix well. -- Plate the dish. -- Serve and enjoy. - -## Additional Notes - -- The water level during blanching must completely cover the celery. -- If the celery leaves are too tough or hard, you can omit them. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/芹菜拌茶树菇/闽星茶树菇.jpg b/en/dishes/vegetable_dish/芹菜拌茶树菇/闽星茶树菇.jpg deleted file mode 100644 index b9e865f1..000000000 --- a/en/dishes/vegetable_dish/芹菜拌茶树菇/闽星茶树菇.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:b8a383a37a316eadb128398a233610cfde68b744d35b6fa177021f05d7d8726f -size 143519 diff --git a/en/dishes/vegetable_dish/茄子炖土豆.md b/en/dishes/vegetable_dish/茄子炖土豆.md deleted file mode 100644 index d42c48a2..000000000 --- a/en/dishes/vegetable_dish/茄子炖土豆.md +++ /dev/null @@ -1,48 +0,0 @@ -# Braised Eggplant with Potatoes - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggplant -- Potato -- Meat -- Chili peppers (specifically fresh green chilies, **not chili powder or chili oil**) -- Soy sauce -- Salt -- Garlic - -## Calculations - -Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2-3 people. - -Total Quantities: - -- Number of eggplants = Servings * 1 (each eggplant is approximately 150g) -- Number of potatoes = Servings * 1 (each potato is approximately 150g) -- Amount of meat = Servings * 180 grams -- Amount of soy sauce = Servings * 15 milliliters -- Amount of salt = Servings * 5 grams -- Amount of chili peppers = 50 grams (for seasoning, so keep this constant regardless of the number of servings) -- Amount of garlic = 3 cloves (for seasoning, so keep this constant regardless of the number of servings. Note that these are individual cloves, **not 3 whole heads**) - -Using the conditions above, calculate the required proportions of raw materials for your planned servings. - -## Instructions - -1. Wash the eggplant, potatoes, and chili peppers. Peel the garlic and crush it. -2. Cut the eggplant and potatoes into cubes of approximately 6 cubic centimeters. Cut the chili peppers into small pieces weighing about 5 grams each. Slice the meat into strips approximately 3 centimeters long. -3. Turn on the heat, warm the pan, and add Servings * 13 milliliters of oil. -4. When you see a slight wisp of smoke rising from the oil in the pan, add the chili peppers. -5. Once the aroma of the chili peppers is released, immediately add the meat 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 continue stir-frying for 5 minutes. -9. Add water until the liquid level reaches 0.9 times the height of the ingredients in the pot, then cover with a lid. -10. Wait until the water level in the pot has reduced to 0.1 times the height of the ingredients. Uncover the pot, add the garlic, stir well, and turn off the heat. - -## Additional Notes - -During steps 5-7, pay attention to the bottom of the pan. If there is no liquid (oil or water) visible, add 5 milliliters of water and continue stir-frying. - -If you follow this guide's procedure and encounter issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/莴笋叶煎饼/1.jpeg b/en/dishes/vegetable_dish/莴笋叶煎饼/1.jpeg deleted file mode 100644 index e2437c04..000000000 --- a/en/dishes/vegetable_dish/莴笋叶煎饼/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:911b1aa6deb8f8a4d840fa23f648c064a2365b3d6e578c328f8310db4043cbb5 -size 234352 diff --git a/en/dishes/vegetable_dish/莴笋叶煎饼/2.jpeg b/en/dishes/vegetable_dish/莴笋叶煎饼/2.jpeg deleted file mode 100644 index 23b7dd7e..000000000 --- a/en/dishes/vegetable_dish/莴笋叶煎饼/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:48f8e719b85d347a47fa433293822c94bbffcfaf57a22372dbca74ebb1ece6e3 -size 281002 diff --git a/en/dishes/vegetable_dish/莴笋叶煎饼/3.jpeg b/en/dishes/vegetable_dish/莴笋叶煎饼/3.jpeg deleted file mode 100644 index 9ca64d86..000000000 --- a/en/dishes/vegetable_dish/莴笋叶煎饼/3.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:4e1477bcb437812d0d8ed3ebe44961f88275f9f2eca4b4e38fb12652f5195f86 -size 217623 diff --git a/en/dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md b/en/dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md deleted file mode 100644 index 5ce079ef..000000000 --- a/en/dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md +++ /dev/null @@ -1,42 +0,0 @@ -# How to Make Lettuce Leaf Pancakes - -Lettuce leaf pancakes are nutritious and delicious. - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -* Lettuce leaves -* Eggs -* Cooking oil -* Light soy sauce -* Starch -* Chicken bouillon powder - -## Measurements - -Per serving: - -* Lettuce leaves: 50 g -* Eggs: 2 -* Cooking oil: 30 ml -* Light soy sauce: 5 ml -* Starch: 15 g -* Chicken bouillon powder: 2 g - -## Instructions - -* Finely chop the lettuce leaves, add eggs, starch, light soy sauce, and chicken bouillon powder, then mix well and set aside. -* Heat oil in a pan, pour in the lettuce leaf batter, and spread it evenly across the pan's surface. -* Fry the first side for 120 seconds, flip, and fry the other side for 60 seconds before removing from the pan. - -![Example dish result](./1.jpeg) -![Example dish result](./2.jpeg) -![Example dish result](./3.jpeg) - -## Additional Notes - -* Lettuce leaves are commonly included in vegetable packs purchased in many cities and provinces; you can substitute with chives or other greens if necessary. -* Directly blanching lettuce leaves for a cold salad results in a bitter taste, so making them into pancake fillings is a better option. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.jpg b/en/dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.jpg deleted file mode 100644 index 23206ec2..000000000 --- a/en/dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:3639de4c3efd641ab6f1c1a9ccaf99ec3072243f4c068606f7c7e18046ff36d7 -size 355731 diff --git a/en/dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md b/en/dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md deleted file mode 100644 index e6a81616..000000000 --- a/en/dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make Spinach Stir-Fried with Eggs - -This dish is easy to make and packed with nutrients. - -![Example Dish](./菠菜炒鸡蛋.jpg) - -Estimated Cooking Difficulty: ★★ - -## Ingredients and Tools Needed - -- Spinach -- Eggs -- Cooking oil -- Table salt - -## Quantities - -For 1 serving: - -- Spinach: 350g -- Eggs: 2 -- Cooking oil: 15ml -- Table salt: 5g - -## Instructions - -- Remove the roots from the spinach, wash it thoroughly, place it in a colander, and blanch it. -- Crack the eggs into a bowl and whisk them well. -- Heat a wok and add 10ml of oil. -- Once the oil is hot, pour in the beaten eggs and stir-fry over medium heat for 15 seconds. First, let it form an egg pancake, then use a spatula to cut it into small pieces. -- Turn off the heat, transfer the egg pieces to a plate, and do not wash the wok. -- Turn the heat back on, add 5ml of oil, and once hot, add the spinach. Stir-fry over high heat for 15 seconds, then add the egg pieces and mix well. -- Add 5g of salt and 100ml of drinking water, and stir-fry over high heat for 10 seconds. -- Turn off the heat and serve. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request. diff --git a/en/dishes/vegetable_dish/葱煎豆腐.md b/en/dishes/vegetable_dish/葱煎豆腐.md deleted file mode 100644 index 6f2ba206..000000000 --- a/en/dishes/vegetable_dish/葱煎豆腐.md +++ /dev/null @@ -1,42 +0,0 @@ -# How to Make Scallion Pan-Fried Tofu - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Firm tofu -- Scallions -- Green chili peppers -- Salt -- Chicken bouillon powder -- Skillet - -## Calculations - -Determine the number of servings before each preparation. One serving is sufficient for 1 person. - -Total Quantities: - -- Quantity of firm tofu = servings * 0.8 (rounded up). -- Quantity of chili peppers = 1.5 per 3 servings. -- Quantity of scallions = 2 stalks per 3 servings. -- Quantity of salt = servings * 3g. -- Quantity of chicken bouillon powder = servings * 1.5g. - -Use the above conditions to calculate the proportions of raw materials needed, adjusting to taste. - -## Instructions - -* Wash the tofu thoroughly. Slice it to a thickness of approximately 5 mm and place it on a plate. -* Wash the scallions, remove the root ends, chop them into scallion bits, and set aside. -* Wash the chili peppers, slice them open, remove the seeds, and cut them into 1cm x 1cm pieces. Set aside. -* Heat the skillet and add oil equal to servings * 9ml. -* Once the oil is in the pan, spread it evenly across the bottom. Arrange the tofu slices evenly and pan-fry over low heat until golden brown, then flip. -* Once both sides are golden brown, remove the tofu and set aside on a plate. -* Add enough oil to cover the bottom of the pan. Pour in the chili peppers and stir-fry over high heat, pressing down with the spatula for 3 minutes. -* Add the tofu back in, stir-fry, and add salt and chicken bouillon powder. Stir-fry over medium heat for 1 minute, then pour in 10 ml of water and reduce the sauce over high heat. -* Before removing from heat, sprinkle the previously calculated scallion bits on top. Transfer to a serving dish. - -## Additional Information - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/蒜蓉空心菜/1.JPG b/en/dishes/vegetable_dish/蒜蓉空心菜/1.JPG deleted file mode 100644 index 2eaf5aba..000000000 Binary files a/en/dishes/vegetable_dish/蒜蓉空心菜/1.JPG and /dev/null differ diff --git a/en/dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md b/en/dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md deleted file mode 100644 index c98652d1..000000000 --- a/en/dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md +++ /dev/null @@ -1,44 +0,0 @@ -# How to Make Garlic Hollow Stem Vegetables - -Background: - -I once tried garlic hollow stem vegetables at a Sichuan restaurant near my school, and I have loved them ever since. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Hollow stem vegetables (Morning Glory) -* Minced garlic -* Salt -* Light soy sauce -* Chopsticks -* Spatula - -## Quantities Per Serving - -* Fresh hollow stem vegetables: 250 g -* Half a garlic clove, minced -* Cooking oil: 45 ml -* Salt: 2 g -* White sugar: 3 g -* Light soy sauce: 8 ml - -## Instructions - -* Wash the hollow stem vegetables thoroughly, remove any rotten leaves or tough stems, and cut them into 2 or 3 uniform segments (to prevent them from being too long and difficult to stir-fry). -* Pour a small amount of oil into the wok and heat it until it just starts to smoke. Tilt the wok to coat the bottom evenly with the hot oil, then pour in the remaining oil ([Hot Wok, Cold Oil Method](https://cook.aiursoft.com/tips/learn/%E5%AD%A6%E4%B9%A0%E7%82%92%E4%B8%8E%E7%85%8E/?h=%E7%83%AD%E9%94%85#_5)). -* Add the minced garlic and stir-fry over low heat for 10 to 15 seconds until fragrant. -* Add the hollow stem vegetables as quickly and evenly as possible. **Turn the heat to high**. Hold the spatula in your left hand and chopsticks in your right hand, continuously tossing the vegetables until they soften and turn bright green. -* Remove the chopsticks and use only the spatula to stir-fry the softened vegetables rapidly for 15–20 seconds to ensure even heating. Add 2 g of salt, 3 g of white sugar, and 8 ml of light soy sauce. -* Continue stir-frying over high heat for 10 seconds, then serve immediately. - -![Example of the finished dish](./1.JPG) - -## Additional Tips - -* Try to select fresh and tender hollow stem vegetables; otherwise, the texture may become tough after stir-frying. -* The amount of hollow stem vegetables you add depends on the size of your wok. It is recommended not to exceed the capacity of one wok. If there is too much, some vegetables may fall out onto the stove during the initial tossing and subsequent stir-frying. -* When stir-frying hollow stem vegetables, you must **use high heat**. This allows the vegetables to soften quickly while maintaining a crisp and tender texture. High heat also helps bring out the aroma of the soy sauce. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/蒜蓉西兰花.md b/en/dishes/vegetable_dish/蒜蓉西兰花.md deleted file mode 100644 index ded179a5..000000000 --- a/en/dishes/vegetable_dish/蒜蓉西兰花.md +++ /dev/null @@ -1,42 +0,0 @@ -# How to Make Garlic Broccoli - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- 1 head of broccoli -- 3-4 cloves of garlic -- Light soy sauce -- Oyster sauce -- White sugar - -## Calculation - -Determine how many servings you want to prepare before each cooking session. One serving is sufficient for 2 people. - -Per serving: - -- Broccoli: approximately 200 g (about 1/2 of a medium-sized head) -- Garlic: 3-4 cloves -- Light soy sauce: 10 ml -- Oyster sauce: 5 ml -- White sugar: 2 g - -## Instructions - -- Cut the broccoli into small florets and wash them thoroughly. -- Peel the garlic, mince it, and set aside. -- Add 1000 ml of drinking water to a pot and bring to a boil over high heat. -- Add the broccoli and boil on high heat for **2-3 minutes** until the broccoli turns bright green and becomes tender. -- Remove the boiled broccoli, drain the water, arrange it on a plate, and set aside. -- Heat a pan and add 10 ml of cooking oil. Once the oil temperature rises, add the minced garlic and stir-fry over low heat until fragrant. -- Add 10 ml of light soy sauce, 5 ml of oyster sauce, 2 g of white sugar, and 30 ml of drinking water. -- Bring the sauce in the pan to a boil. -- Pour the prepared garlic sauce evenly over the broccoli on the plate. - -## Additional Notes - -- Do not blanch for longer than the recommended time to avoid affecting the texture and nutritional value of the broccoli. -- If you prefer a crunchier texture, you can shorten the blanching time. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/蒲烧茄子.md b/en/dishes/vegetable_dish/蒲烧茄子.md deleted file mode 100644 index ccf99d4f..000000000 --- a/en/dishes/vegetable_dish/蒲烧茄子.md +++ /dev/null @@ -1,51 +0,0 @@ -# How to Make Unagi-Style Eggplant - -As everyone knows, eggplants 🍆 and potatoes 🥔 are two types of meat dishes. This unagi-style eggplant dish is to eel what ginger is to potatoes in `potato stew.*`. - -Estimated cooking difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggplant -- Unagi sauce -- Honey -- White sugar -- Light soy sauce -- Dark soy sauce -- Cooking wine -- Water - -## Measurements - -- Decide the amount of oil based on the type of pan - - Non-stick pan: The oil should spread across the surface area of the eggplant after gathering into droplets. - - Wok: The oil should just cover the bottom of the pan when spread out. -- 1 long eggplant that is narrower at the top and wider at the bottom (do not use Zhejiang eggplants or round eggplants) -- 1 portion of unagi 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 - -## Instructions - -- Peel the eggplant and cut it horizontally into two sections. -- Steam for 5 minutes. -- Cut lengthwise without cutting all the way through, making 2~3 cuts on each side so it can be laid flat. -- Pan-fry until both sides are golden brown. -- Pour unagi sauce over the eggplant until it covers half the height of the eggplant. -- Fry until the back is colored, then flip. - - Simultaneously reduce the sauce. If the sauce does not reduce, add a cornstarch slurry (ratio of cornstarch to water between 1:4 and 1:10, depending on the reduction progress). -- Pour the remaining unagi sauce over the eggplant. -- Serve. The eggplant with unagi sauce is ready. - -## Additional Notes - -- This unagi-style dish is actually quite Chinese; the Japanese version is typically grilled. -- The soul of the dish lies in the unagi sauce? You can also buy pre-made unagi sauce. -- If you find it too rich, sprinkle some chopped scallions (2~5 mm) on the plate after serving. This also adds visual interest. -- For stir-fried eggplant dishes (such as Yuxiang eggplant or Jiangbao eggplant), Zhejiang eggplants are highly recommended. Their slender shape makes them perfect for rolling knife cuts, and their skin is tender, eliminating the need for peeling. Their flavor is moderate. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/虎皮青椒/虎皮青椒.jpg b/en/dishes/vegetable_dish/虎皮青椒/虎皮青椒.jpg deleted file mode 100644 index 23590298..000000000 --- a/en/dishes/vegetable_dish/虎皮青椒/虎皮青椒.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:095119290d7f953b46452ead44c738cb9c5707d7727a009599e1d916e4287be0 -size 1022689 diff --git a/en/dishes/vegetable_dish/虎皮青椒/虎皮青椒.md b/en/dishes/vegetable_dish/虎皮青椒/虎皮青椒.md deleted file mode 100644 index aa49a3c5..000000000 --- a/en/dishes/vegetable_dish/虎皮青椒/虎皮青椒.md +++ /dev/null @@ -1,44 +0,0 @@ - -# Recipe for Tiger Skin Green Peppers - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Green peppers -- Garlic -- White sugar (the soul of the dish) -- Vinegar -- Light soy sauce -- Salt -- Bowl or a container with sufficient depth - -## Quantities - -Per serving: - -- 5 green peppers (those measuring 10-15cm in length are ideal) -- 2-3 cloves of garlic -- 20ml oil -- 15g white sugar -- 15ml light soy sauce -- 15ml fragrant vinegar -- 4g salt - -## Instructions - -- Remove the stems from the green peppers and rinse them thoroughly under running tap water. -- Slice the green peppers lengthwise into long strips, cutting each pepper into 3-4 pieces. -- Peel the garlic and mince it into fine pieces, approximately 2mm x 2mm x 2mm in size. -- `Seasoning 1`: Pour 20ml of oil into a small bowl and add the minced garlic. -- `Seasoning 2`: Combine the white sugar, light soy sauce, vinegar, and salt in a bowl or other container, and stir well. -- Pour `Seasoning 1` into a wok or pan and heat over medium heat. Once the oil is hot, add the green pepper strips, ensuring they are laid out flat without overlapping. -- Use a spatula to press down on the peppers continuously, flipping them when appropriate. -- Stir-fry for about 2 minutes until the surface of the peppers becomes wrinkled, then pour in `Seasoning 2`. -- Increase the heat and continue stir-frying for 30 seconds before removing from heat and serving on a plate. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. - -![Tiger Skin Green Peppers](./虎皮青椒.jpg) diff --git a/en/dishes/vegetable_dish/蚝油三鲜菇/1.jpeg b/en/dishes/vegetable_dish/蚝油三鲜菇/1.jpeg deleted file mode 100644 index 877e6955..000000000 --- a/en/dishes/vegetable_dish/蚝油三鲜菇/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d73160bd045a46fc1b5ddf11952d003d8da6139190d0e0497708e8097a7e47cf -size 148582 diff --git a/en/dishes/vegetable_dish/蚝油三鲜菇/2.jpeg b/en/dishes/vegetable_dish/蚝油三鲜菇/2.jpeg deleted file mode 100644 index 327d8dce..000000000 --- a/en/dishes/vegetable_dish/蚝油三鲜菇/2.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:99b4ff67e643167cedf9fa102c14b938ebe80ffa0fa5ebbd7e621b0878bb566f -size 154747 diff --git a/en/dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md b/en/dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md deleted file mode 100644 index e2b80116..000000000 --- a/en/dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md +++ /dev/null @@ -1,64 +0,0 @@ -# How to Make Oyster Sauce Mixed Mushrooms - -This oyster sauce mushroom dish can be prepared in just a few minutes. The mushrooms are silky, tender, flavorful, and delicious. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -* Shiitake mushrooms -* Crab flavor mushrooms -* White jade mushrooms -* Millet peppers -* Bell peppers -* Cooking oil -* Salt -* Cooking wine -* Starch -* Light soy sauce -* Chicken bouillon -* Green onions -* Minced ginger -* Oyster sauce -* Broccoli - -## Measurements - -Per serving: - -* Shiitake mushrooms: 2 pieces -* Crab flavor mushrooms: 30 g -* White jade mushrooms: 30 g -* Millet peppers: 1 piece -* Bell peppers: 0.5 pieces -* Cooking oil: 10 ml -* Table salt: 5 g -* Cooking wine: 2 ml -* Starch: 10 g -* Light soy sauce: 10 ml -* Chicken bouillon: 3 g -* Green onions: 0.5 pieces -* Minced ginger: 1 clove -* Oyster sauce: 5 ml -* Boiling water: 350 ml -* Broccoli: 100 g - -## Instructions - -* Remove the root ends and dirt from the crab flavor mushrooms and white jade mushrooms, then separate the caps. -* Slice the shiitake mushrooms (thickness of 0.5-1 cm; thicker slices offer a chewier texture). -* Pour the starch into a small bowl, add 50 ml of water, and stir until the starch dissolves completely and there are no lumps (creating a slurry). Set aside. -* Bring water to a boil, add the broccoli, and boil in clear water for 3 minutes. Remove and set aside in a bowl. -* Wash the pot, bring water to a boil, add 5 g of table salt, then add the crab flavor mushrooms, white jade mushrooms, and shiitake mushrooms. Boil for 1 minute. -* After 1 minute, remove the mushrooms and drain the water. -* Heat oil in the pot. When small bubbles appear in the oil, add the minced ginger, millet peppers, and bell peppers, and stir-fry for 30 seconds. -* Add the mixed mushrooms, then sequentially add the light soy sauce, oyster sauce, and chicken bouillon. Stir-fry evenly, then pour in the starch slurry. -* Cook over medium heat until the sauce thickens. Add cooking wine and chopped green onions, then remove from heat. -* Arrange the broccoli on the dish. - -![Example finished dish](./1.jpeg) -![Example finished dish](./2.jpeg) - -## Additional Content - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/蚝油生菜.md b/en/dishes/vegetable_dish/蚝油生菜.md deleted file mode 100644 index 30521576..000000000 --- a/en/dishes/vegetable_dish/蚝油生菜.md +++ /dev/null @@ -1,43 +0,0 @@ - -# How to Make Oyster Sauce Lettuce - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Lettuce -- Oyster sauce -- Garlic -- Light soy sauce -- Salt -- White sugar -- Cooking oil - -## Measurements - -The portion size for this dish is the same as the standard portion ordered at a Sichuan restaurant. - -- Lettuce: 1 head (200 g ± 50 g) -- Oyster sauce: 6-8 ml -- Garlic: 4-5 cloves (mashed or finely chopped) -- Light soy sauce: 6 ml -- Salt: 0.5 g -- White sugar: 1 g -- Cooking oil: 5-8 ml - -## Instructions - -- Wash the lettuce and remove any wilted leaves. -- Heat a wok, add 1 L of cold water, then add 2-3 ml of cooking oil and 0.5 g of salt. Wait for the water to boil. -- Once the water is boiling, add the lettuce and blanch **each** leaf for 10 seconds. -- Remove the lettuce, drain the water, and plate it. -- Prepare the sauce: Mix 10 ml of light soy sauce, 6-8 ml of oyster sauce, 0.5 g of salt, and 1 g of white sugar in a bowl. Add 10-15 ml of cold water and stir well. -- Heat the wok again, add 5-8 ml of cooking oil, and add the minced garlic when the oil is hot. -- Wait until the garlic aroma is released, pour in the prepared sauce, bring to a boil, and immediately turn off the heat. -- Evenly **pour** the sauce over the lettuce. - -## Additional Notes - -This dish is rich in vitamins, easy to make, and tastes refreshing without causing internal heat. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/西红柿炒鸡蛋.md b/en/dishes/vegetable_dish/西红柿炒鸡蛋.md deleted file mode 100644 index 9b054c21..000000000 --- a/en/dishes/vegetable_dish/西红柿炒鸡蛋.md +++ /dev/null @@ -1,57 +0,0 @@ -# How to Make Tomato and Egg Stir-fry - -Tomato and egg stir-fry is one of the most common home-cooked dishes in China. Its ingredients are easy to find, and the preparation steps are relatively simple, making it very suitable for novice cooks. It is often the first dish many people learn to make. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -* Tomatoes -* Eggs -* Cooking oil -* Salt -* Sugar (optional) -* Scallions (optional) - -## Calculation - -Determine how many servings you want to prepare before each cooking session. One serving is sufficient for 1 person. - -Total Amounts: - -* Tomatoes = 1 (approx. 180g) * number of servings -* Eggs = 1.5 * number of servings, rounded up -* Cooking oil = 4ml * number of eggs -* Salt = 1.5-2g * number of servings -* Sugar = 0-2g * number of servings -* Scallions = 0-10g * number of servings - -## Instructions - -- Wash the tomatoes. -- Optional: Remove the tomato skin - - Blanch the skin with boiling water, then transfer the tomatoes to cold water to peel off the skin. -- Remove the stem from the tomatoes and cut them into small cubes with sides no longer than 4cm. These are the `tomato cubes`. -- Crack the eggs into a bowl, add `1g * number of servings` of salt, and whisk until well mixed. This is the `egg mixture`. - - You can add 1ml of vinegar to the eggs to remove any fishy smell and make the eggs fluffier. -- Heat the wok and add cooking oil. -- Once the oil is hot, pour in the `egg mixture`. Stir-fry until the eggs solidify and turn slightly yellow. This is the `semi-cooked eggs`. -- Turn off the heat. Remove the `semi-cooked eggs` to a plate, then turn the heat back on. - - Note: Do not wash the wok. -- Add the `tomato cubes`. Use a spatula to press and stir-fry for 20 seconds, or until the tomatoes are soft and mushy. -- Add the `semi-cooked eggs` back into the wok and stir-fry evenly. - - You can add 10ml of ketchup and 50ml of water to increase the sauce volume. - - You can also add other cooked meats and ingredients. -- Add the remaining salt, sugar (optional, if you prefer a sweeter version), and scallions (optional). Stir-fry evenly. -- Turn off the heat and serve. - -## Additional Notes - -Depending on taste preferences, there are many variations of this dish, including but not limited to: - -* Quick Method: - - Add the `tomato cubes` directly to the wok containing the `semi-cooked eggs` and stir-fry together until the tomatoes are soft. - - Continue to Step 10. -* Change "Add salt" to "Add two drops of light soy sauce". - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/西红柿豆腐汤羹/1.jpeg b/en/dishes/vegetable_dish/西红柿豆腐汤羹/1.jpeg deleted file mode 100644 index c46e021b..000000000 --- a/en/dishes/vegetable_dish/西红柿豆腐汤羹/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9657a000763f67d20ce7ddf8f80c5d5cdc947f2a9782c25cbd07a72427110e2f -size 105667 diff --git a/en/dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md b/en/dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md deleted file mode 100644 index 1f844eda..000000000 --- a/en/dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md +++ /dev/null @@ -1,47 +0,0 @@ -# How to Make Tomato and Tofu Soup - -Tomato and Tofu Soup is a light and delicious dish. - -Estimated Cooking Difficulty: ★★ - -## Ingredients and Tools Required - -* Tomatoes -* Eggs -* Tofu -* Cooking oil -* Salt -* Cornstarch -* Chicken bouillon -* Scallions -* Ginger -* Boiling water - -## Measurements - -Per serving: - -* 1 tomato -* 1 egg -* 100 g of tofu -* 5 ml of cooking oil -* 2 g of salt -* 5 g of cornstarch -* 2 g of chicken bouillon -* 0.5 scallion -* 1 slice of ginger -* 350 ml of boiling water - -## Instructions - -* Dice the tomato, beat the egg in a bowl, and cut the tofu into cubes for later use. -* Heat the oil in a pot, add the ginger slices, and stir-fry for 5 seconds. Then add the diced tomatoes and stir-fry for 30 seconds. -* Add boiling water to the pot. Once the soup comes to a boil, pour in the beaten egg and tofu cubes after 60 seconds. -* After the soup returns to a boil, add the cornstarch slurry and stir gently in one direction for 2 turns. -* Add chicken bouillon, salt, and scallions. Cook for 30 seconds, then remove from heat. - -![Example of the finished dish](./1.jpeg) - -## Additional Information - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.jpeg b/en/dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.jpeg deleted file mode 100644 index a6877056..000000000 --- a/en/dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:ad77e0934f5592d64e357d138f58679c4e92cf5aa907baaa52620c6759b81492 -size 46138 diff --git a/en/dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md b/en/dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md deleted file mode 100644 index 7206f5dc..000000000 --- a/en/dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md +++ /dev/null @@ -1,41 +0,0 @@ -# How to Make Stir-Fried Zucchini with Eggs - -![Stir-Fried Zucchini with Eggs](./西葫芦炒鸡蛋.jpeg) - -Stir-fried zucchini with eggs is a simple and easy-to-make home-cooked dish. With simple and readily available ingredients, it is delicious and goes well with rice. - -Estimated Cooking Difficulty: ★★ - -## Required Ingredients and Tools - -- Zucchini -- Eggs -- Tomatoes (optional) -- Table salt -- Cooking oil - -## Quantities - -For 2 servings: - -- Zucchini 500g -- Tomatoes 100g -- Eggs 3 -- Cooking oil 10-20ml -- Table salt 6g - -## Instructions - -- Wash the tomatoes and cut them into small pieces; set aside. -- Wash the zucchini and cut it into diamond shapes with sides approximately 4cm long; set aside. -- Crack three eggs into a bowl, beat them until well mixed, and set aside. -- Heat the pan and add 5ml - 10ml of cooking oil. -- Pour in the eggs and stir-fry until they solidify. Use a spatula to break them into small pieces, then transfer them to a bowl and set aside. -- Add 5ml - 10ml of cooking oil to the pan, pour in the tomatoes, and stir-fry until they soften. -- Add the zucchini and stir-fry evenly. Add 6g of table salt, reduce the heat, and **wait for 4 - 5 minutes**. -- Add the reserved eggs back to the pan and stir-fry over medium heat for 15 seconds. -- Turn off the heat and serve. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/话梅煮毛豆/1.jpeg b/en/dishes/vegetable_dish/话梅煮毛豆/1.jpeg deleted file mode 100644 index 02b32d8f..000000000 --- a/en/dishes/vegetable_dish/话梅煮毛豆/1.jpeg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:95e3bfffa094e22530e6bb4f29d312391156bc49b71a144fc0271382ab87d09a -size 154361 diff --git a/en/dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md b/en/dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md deleted file mode 100644 index e9e910cd..000000000 --- a/en/dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md +++ /dev/null @@ -1,29 +0,0 @@ -# How to Make Preserved Plum Boiled Edamame - -A simple, delicious dish that is both sweet and sour, with high nutritional value - -Estimated cooking difficulty: ★★ - -## Essential Ingredients and Tools - -* Edamame -* Preserved plums -* Table salt - -## Ingredients per serving: - -* Edamame: 300 g -* Preserved plums: 6 pieces -* Table salt: 2 g - -## Instructions - -* Add table salt to water and soak the edamame for 15 minutes -* Add boiling water, then pour in the edamame and preserved plums; boil for 20-30 minutes -* Remove from heat and serve - -![Example dish](./1.jpeg) - -## Additional Notes - -If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/酸辣土豆丝.md b/en/dishes/vegetable_dish/酸辣土豆丝.md deleted file mode 100644 index ddc32e10..000000000 --- a/en/dishes/vegetable_dish/酸辣土豆丝.md +++ /dev/null @@ -1,49 +0,0 @@ -# How to Make Spicy and Sour Shredded Potatoes - -Spicy and Shredded Potatoes is a simple and easy-to-make dish. It is glossy in color and has a delightful sour and spicy flavor. The auxiliary ingredient, chili peppers, is rich in Vitamin C. This dish uses simple ingredients and is easy to learn and make. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Potatoes -- Garlic -- Green Bell Pepper -- Red Bell Pepper -- Dried Chili Peppers -- Green Onion -- Light Soy Sauce -- Aged Black Vinegar -- Salt - -## Measurements - -Per serving: - -- Potatoes: 240g (the thinner and longer the shreds, the better) -- Garlic: 4 cloves -- Green Bell Pepper: 0.5 -- Red Bell Pepper: 0.5 -- Dried Chili Peppers: 3 -- Green Onion: 1 stalk -- Light Soy Sauce: 5ml -- Aged Black Vinegar: 10ml -- Salt: 2g -- Cooking Oil: 10-15ml - -## Instructions - -- Peel the potatoes and shred them (or use a mandoline slicer). -- Rinse the shredded potatoes with water to remove excess starch, then blanch them for 10 seconds. Drain and set aside. -- Chop the green onions; crush and mince the garlic (divide into two equal portions for later use); cut the dried chili peppers into small pieces; shred the green and red bell peppers. -- Heat a pan over low heat with oil. Add half of the chopped green onions (using the white parts), half of the minced garlic, and the dried chili peppers to stir-fry until fragrant. -- Add the shredded green and red bell peppers and stir-fry briefly. Add the shredded potatoes and stir-fry until they change color. -- Add 5ml of light soy sauce and 10ml of aged black vinegar. Pour in the remaining half of the minced garlic and 2g of salt, then stir-fry quickly to combine evenly. -- Before removing from the heat, sprinkle the remaining chopped green onions, toss to mix, and then plate. - -## Additional Tips - -- Ensure all starch is thoroughly washed off the potato shreds; otherwise, they will stick together. -- Remove from heat promptly after adding the minced garlic and salt to preserve the garlic aroma and maintain the desired texture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request. diff --git a/en/dishes/vegetable_dish/金针菇日本豆腐煲.md b/en/dishes/vegetable_dish/金针菇日本豆腐煲.md deleted file mode 100644 index 88bee690..000000000 --- a/en/dishes/vegetable_dish/金针菇日本豆腐煲.md +++ /dev/null @@ -1,43 +0,0 @@ -# How to Make Enoki Mushroom and Japanese Tofu Casserole - -Enoki Mushroom and Japanese Tofu Casserole is an easy-to-make everyday dish. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Enoki mushrooms -- Japanese tofu (Yuba tofu) -- Thai chili peppers -- Light soy sauce -- Oyster sauce -- Salt -- Sugar -- Cooking oil - -## Measurements - -Per serving: - -- Enoki mushrooms: 1-2 bunches -- Tofu: 2 packages -- Thai chili peppers: 3-5 pieces, finely chopped -- Garlic: 2-3 cloves -- Light soy sauce: 15ml -- Oyster sauce: 5ml -- Dark soy sauce: 3ml -- Sugar: 3g -- Cooking oil: 10-15ml - -## Instructions - -- Slice the tofu and pan-fry over low heat until golden brown on both sides. Set aside. -- Mince the garlic; prepare the sauce by mixing light soy sauce, oyster sauce, dark soy sauce, sugar, and 100ml of water. Set aside. -- Heat oil in a pan. Once hot, add the Thai chili peppers and minced garlic to sauté until fragrant. Add the enoki mushrooms and stir-fry until softened. Arrange the fried tofu slices on top of the mushrooms. Pour in the prepared sauce (from step 2), cover, and simmer for 5 minutes. Finally, increase the heat to reduce the sauce. - -## Additional Tips - -- Ensure the enoki mushrooms are stir-fried until fully softened. -- Avoid stirring or flipping the tofu too much, as it breaks easily. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/金钱蛋.md b/en/dishes/vegetable_dish/金钱蛋.md deleted file mode 100644 index 151a63a6..000000000 --- a/en/dishes/vegetable_dish/金钱蛋.md +++ /dev/null @@ -1,60 +0,0 @@ -# How to Make Money Eggs - -Money Eggs are made by slicing boiled eggs, pan-frying them until golden, and stir-frying them with green and red peppers and fermented black beans. The result is crispy on the outside and tender on the inside, with a savory, slightly spicy flavor. Shaped like ancient copper coins, they symbolize good fortune. This is a simple, quick, and appetizing Hunan-style home-cooked dish. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggs -- Long green chili peppers -- Thai bird's eye chilies -- Doubanjiang (broad bean paste) -- Garlic -- Green onions -- Cornstarch (optional) -- Cooking oil -- Light soy sauce -- Oyster sauce -- Sugar - -## Calculations - -Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people. - -Per serving: - -- Eggs: 5 -- Cornstarch: 40 g -- Cooking oil: 20-35 ml -- Long green chili peppers: 15 g -- Thai bird's eye chilies: 6-15 g (approx. 2-5 pieces) -- Doubanjiang: 15 ml -- Garlic: 10 g (approx. 2-3 cloves) -- Green onions: 3 g (approx. 1-2 stalks) -- Light soy sauce: 15 ml -- Oyster sauce: 15 ml -- Sugar: 5 g - -## Instructions - -- Place eggs in cold water, bring to a boil over high heat, then reduce to low heat and simmer for 8 minutes. -- Rinse with cold tap water to cool them down, making them easier to peel. -- Mince the garlic (particle size no larger than 1 mm), and dice the long green chili peppers and Thai bird's eye chilies into small pieces (approx. 2-3 mm). -- Cut each cooked egg into 4 similar-sized slices along the shorter axis. -- If coating with starch, lightly dust each egg slice with cornstarch and shake off the excess. -- Heat 25 ml of oil in a pan (use 20 ml if not coating with starch), and add the egg slices. -- Fry until lightly browned, then add another 10 ml of oil (add 10 ml if not coating with starch), and flip the eggs. -- Once the second side is lightly browned, add the diced chili peppers and minced garlic, stir-frying for about a minute, then flip again. -- Next, add the Doubanjiang and stir-fry for a few dozen seconds, then flip. -- Mix the light soy sauce, oyster sauce, and sugar to make a sauce. Toss the pan gently to coat, then serve. - -## Additional Notes - -- For an authentic flavor, use 15 g of Doubanjiang. If you cannot handle spicy food, reduce the amount to 6 g and remove the chili seeds. -- A non-stick pan is recommended. If using one, reduce the initial oil amount by 5 ml. -- Ensure the eggs are fully set before peeling. -- Avoid excessive stirring to prevent the eggs from breaking apart. -- Reference: [【Step-by-Step Photos】Hunan Restaurant Style - Money Eggs Recipe | Home Cooking | Xiachufang](https://www.xiachufang.com/recipe/107161729/) - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/陕北熬豆角.md b/en/dishes/vegetable_dish/陕北熬豆角.md deleted file mode 100644 index 9265b8d9..000000000 --- a/en/dishes/vegetable_dish/陕北熬豆角.md +++ /dev/null @@ -1,56 +0,0 @@ -# Recipe for Shaanxi-Style Braised Green Beans - -Shaanxi-style braised green beans is a dish that is extremely beginner-friendly. Because it uses the "braising" method, the ingredients can vary in quantity or even be omitted, making it almost impossible to fail. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Green beans -- Potatoes -- Tomatoes -- Spiral chili peppers (optional) -- Salt -- Light soy sauce -- Five-spice powder -- Oyster sauce -- Green onion -- Ginger -- Garlic - -## Measurements - -Note: Due to variations in individual ingredients, this recipe is for 2 servings. - -- Green beans: 300g for 2 servings -- Potatoes: 1 piece for 2 servings -- Tomatoes: 1 piece for 2 servings -- Spiral chili peppers (optional): 2 pieces for 2 servings -- Salt: 6g for 2 servings -- Light soy sauce: 6ml for 2 servings -- Five-spice powder: 3g for 2 servings -- Oyster sauce: 6ml for 2 servings -- Green onion: 3 rings -- Ginger: 2g -- Garlic: 2 cloves -- Chopped cilantro (optional): to taste - -## Instructions - -- Slice the green onion into rings, mince the garlic, and julienne the ginger. Set aside. -- Remove the strings from the green beans, cut them into 2-10cm segments, and set aside. -- Peel the potatoes, cut them into 1cm³ cubes, and set aside. -- Peel the tomatoes, cut them into 1cm³ cubes, and set aside. -- Remove the seeds from the chili peppers, slice them into 0.15cm wide strips, and set aside. -- Heat oil (10ml - 15ml) in a pot. Once the oil starts to smoke, add the green onion, ginger, and garlic. Stir-fry until fragrant. -- Add the green beans and stir-fry until they change color (from dark green to bright green). -- Add the potato cubes and stir-fry for 30 seconds. -- Add hot water (just enough to cover the vegetables). Cover the pot and braise until the potatoes become soft (you can check with chopsticks). -- Add the tomato cubes, salt, light soy sauce, oyster sauce, five-spice powder, and chili peppers. Continue braising until the tomatoes break down into a sauce (stir occasionally to prevent sticking to the bottom). -- Add the chopped cilantro and serve. - -## Additional Notes - -- After adding the tomatoes and continuing to braise, stir occasionally to prevent the bottom from burning. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/雷椒皮蛋.md b/en/dishes/vegetable_dish/雷椒皮蛋.md deleted file mode 100644 index 746ca97d..000000000 --- a/en/dishes/vegetable_dish/雷椒皮蛋.md +++ /dev/null @@ -1,54 +0,0 @@ -# Recipe for Lei Jiao Preserved Egg - -Lei Jiao Preserved Egg is a very simple cold appetizer that pairs well with rice. The preparation is straightforward, and the ingredients are common. Although the final presentation may not be visually appealing, it is one of the ultimate dishes for beating the summer heat and enhancing your appetite. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Preserved eggs (Century eggs) -- Long green peppers (sometimes called thread peppers; referred to as "green peppers" hereafter) -- Green onions (scallions) -- Garlic -- Millet peppers (optional) -- Cooking oil -- Light soy sauce -- Aged black vinegar -- White sugar -- Sesame oil -- A deep small iron basin - -## Measurements - -Per serving: - -- Preserved eggs: 2 -- Green peppers: 4 (10-15cm long, 2-4cm wide) -- Green onions: Approximately 10cm (green parts are best) -- Garlic: 3-4 cloves -- Cooking oil: 10-20ml -- Light soy sauce: 15-20ml -- Aged black vinegar: 15-20ml -- White sugar: 6-10g -- Sesame oil: 5-7ml -- Millet peppers: 3-4 pieces - -## Instructions - -- Wash the green peppers, remove the stems, slice them open along the side, remove the seeds, and press them flat on a cutting board. Set aside. (It is crucial to remove the seeds, otherwise they may burst in the pan.) -- Cut the green onions into 0.5cm pieces. Set aside. -- Peel the garlic and mince it. Set aside. -- Peel the preserved eggs. Set aside. -- Cut the millet peppers into 5-10mm pieces. Set aside. -- Heat a pan and add 10-20ml of cooking oil. -- Add all the green peppers. Reduce the heat to maintain a low temperature and pan-fry until the peppers become soft (you can test with chopsticks; they should pierce through easily). -- Turn off the heat and transfer the preserved eggs and green peppers into the small iron basin. -- Method 1: If you have a rolling pin and don't mind the noise affecting your neighbors: Use one end of the rolling pin to pound the preserved eggs and green peppers in the basin until they are mixed (optional). -- Method 2: Tear the green peppers by hand into strips approximately 0.5cm wide, and mash the preserved eggs with a fork (optional). -- Add the millet peppers. -- Pour in the light soy sauce, aged black vinegar, white sugar, sesame oil, and any other reserved ingredients. -- Mix evenly. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md b/en/dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md deleted file mode 100644 index 69b815e8..000000000 --- a/en/dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md +++ /dev/null @@ -1,44 +0,0 @@ -# How to Make Cucumber, Ham, and Egg Stir-fry - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Cucumber -- Eggs -- Ham sausage -- Salt -- Light soy sauce -- Red chili pepper (optional) - -## Calculation - -Determine how many servings to prepare before each cooking session. One serving is sufficient for 1 person. - -Per serving: - -- 1 cucumber (approx. 200g) -- 2 eggs -- 1 ham sausage (approx. 40g) -- 1 red chili pepper (optional) -- 10ml cooking oil -- 3ml light soy sauce -- 2g salt - -## Instructions - -- Wash the cucumber and slice it into half-moon shapes. Set aside. -- Slice the ham into half-moon shapes. Set aside. -- (Optional) Finely chop the red chili pepper. Set aside. -- Crack the eggs into a bowl and whisk until well mixed. This is the `egg mixture`. -- Heat a pan and add 5ml of cooking oil. -- Once the oil is hot, reduce the heat to low, pour in the `egg mixture`, and scramble it with chopsticks. Stir-fry until the eggs are set and slightly yellowed. This is the `semi-cooked egg`. Remove from the pan and set aside. -- **Do not wash the pan**. Add 5ml of cooking oil to the pan, then add the cucumber slices. Stir-fry over high heat for **1 minute**. -- Add the `semi-cooked eggs` back to the pan. Season with 2g of salt and 3ml of light soy sauce. Immediately add the ham slices and chopped chili pepper (optional). Stir-fry until evenly mixed. -- Turn off the heat and plate the dish. - -## Additional Notes - -- Ham is salty, so add it after seasoning to prevent it from absorbing extra salt. - -If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.jpg b/en/dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.jpg deleted file mode 100644 index 5ddc6916..000000000 --- a/en/dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:9474c75f2b71732259273656f2ac6d7e0689e045edc94d5b3c9d8621d057c2fe -size 326920 diff --git a/en/dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md b/en/dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md deleted file mode 100644 index 2e2d7d40..000000000 --- a/en/dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md +++ /dev/null @@ -1,51 +0,0 @@ -# How to Make Steamed Egg in a Microwave - -![Steamed Egg in a Microwave](./微波炉鸡蛋羹.jpg) -Microwave steamed egg is a simple and easy-to-make dish. It is perfect for a late-night snack when you suddenly get hungry, offering speed and simplicity. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -Each batch can make up to three servings. If serving more than 3 people, prepare in multiple batches. - -- Eggs -- Water - -## Calculations - -Determine the number of servings before each preparation. One serving is exactly enough for one person. - -Total Amounts: - -- Eggs: 2 per serving -- Water: 200ml per serving -- Dried shrimp: 10 per serving (optional) -- Green onions: 5g per serving (optional) -- Salt: 3g per serving -- Soy sauce (optional) -- Sesame oil (toasted sesame oil): 1ml (optional) - -## Instructions - -- Crack the eggs into a microwave-safe ceramic bowl and beat them with chopsticks. -- Add water and salt, and stir well. -- Add the dried shrimp to the bowl, stir to mix, and ensure the shrimp do not clump together. -- Chop green onions into pieces with sides of approximately 0.6±3mm, add to the bowl, and stir well. -- Place the bowl and its contents in the microwave. Cover the container with plastic wrap or a microwave-safe lid (Note: Do not seal tightly; leave space for expansion). Heat for 2 minutes at 500W. -- Carefully remove the plastic wrap or lid, then continue heating for another 2 minutes. -- If your microwave does not have a rotating turntable, slowly rotate the bowl 180 degrees horizontally to ensure even heating. -- Add sesame oil. -- Carefully remove the bowl from the microwave (it is very hot). -- If using soy sauce, ensure it flows over the surface of the steamed egg and coats it in the thinnest possible layer. -- Enjoy your steamed egg with delight. - -## Additional Notes - -- One egg weighs approximately 50±5g. If using other types of eggs, adjust the water quantity proportionally. - -- Ensure the eggs are thoroughly beaten; otherwise, mild egg explosions may occur. - -- The mixture of eggs and water should not exceed 2/3 of the bowl's capacity to prevent overflow. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md b/en/dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md deleted file mode 100644 index 5a9bc937..000000000 --- a/en/dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md +++ /dev/null @@ -1,43 +0,0 @@ -# Steamed Egg Custard Recipe - -Steamed Egg Custard is a simple, quick, and easy dish to prepare, with a cooking time of approximately 15 minutes. It is suitable for chefs with a home steam oven. - -Estimated Cooking Difficulty: ★★★ - -## Essential Ingredients and Tools - -- Eggs -- Table salt -- Cooking oil -- Light soy sauce (optional) -- Steam oven - -## Measurements - -For 1 serving: - -- 1 egg -- 1g table salt -- 5ml cooking oil -- 6ml light soy sauce / Weijixian (optional seasoning) - -## Instructions - -- Crack one egg into a bowl and beat it well. -- Add purified water at 60°C, 1.0-1.5 times the volume of the egg, and mix well. - - Less water within the correct range results in a firmer texture, while more water results in a softer texture. - - Note: Outside the recommended range, too little water makes the texture too firm, and too much water makes it too watery. -- Add 1g of table salt. - - Salt plays a crucial role in enhancing the base flavor and aiding coagulation. -- Add 5ml of cooking oil. -- Strain the egg mixture to remove foam (optional; skipping this step may result in an unappealing appearance due to air bubbles). -- Ensure the steam oven's water tank is sufficiently filled (if unsure, fill the tank completely). -- Place the bowl containing the thoroughly mixed egg mixture into the steam oven. -- Set the temperature to **100°C** and steam for **10 minutes**. -- Open the steam oven (Caution: Steam may be released instantly upon opening; open slowly). -- Serve (you may add light soy sauce for seasoning). -- Enjoy. - -## Additional Notes - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.jpg b/en/dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.jpg deleted file mode 100644 index b230d648..000000000 --- a/en/dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:f1a5035f6c0ce2339fca040cb298a4f312017b67be86728828e57320c7a174fd -size 218388 diff --git a/en/dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md b/en/dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md deleted file mode 100644 index e5571ac1..000000000 --- a/en/dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md +++ /dev/null @@ -1,54 +0,0 @@ -# How to Make Steamed Egg Custard - -![Steamed Egg Custard Finished Product](./微波炉鸡蛋羹.jpg) - -Steamed egg custard, also known as steamed egg, requires no complex ingredients. It is a simple, quick, and easy dish suitable for breakfast or any main meal, taking about 15 minutes to prepare. - -Estimated Cooking Difficulty: ★★ - -## Essential Ingredients and Tools - -- Eggs -- Table salt -- Sesame oil -- Light soy sauce / Weijixian soy sauce -- White vinegar (optional) -- Tengjiao oil (optional) - -## Measurements - -For 1 serving: - -- 2 eggs -- 3g table salt -- 2-4ml sesame oil (or sesame oil) -- 8ml light soy sauce / Weijixian soy sauce -- 2ml white vinegar (or cooking wine) (optional) - -## Instructions - -- Crack two eggs into a bowl and beat them well. -- Add 3g of table salt. - - Salt plays a crucial role in enhancing the base flavor and helping the custard set. -- Add 2ml of white vinegar to remove the fishy smell of the eggs (optional). - - Rice vinegar works as well, but its color may slightly darken the eggs. - - You can also add cooking wine, which also removes the fishy smell without the sourness of vinegar. -- Add purified water at 70°C to the bowl, using 1 to 1.5 times the volume of the eggs, and stir well. - - Using 1x water results in a firmer texture, while 1.5x water yields a tenderer custard. -- Strain the egg mixture to remove any foam (optional, but skipping this may result in bubbles that make the custard look less appealing). -- Add 50ml of water to any pot. Once the water boils, place the bowl containing the egg mixture into the pot. - - Cover the steaming bowl with a lid, an inverted iron dish with a groove, or plastic wrap to prevent water vapor from entering. This avoids the custard developing a honeycomb texture. -- Steaming method (choose one): - 1. Steam over **medium heat** for **10 minutes**, then turn off the heat and let it sit for another **5 minutes**. - 2. Steam over **high heat** for **5 minutes**. Keep the water in the pot boiling at all times; otherwise, extend the time. Open the lid every **2 minutes** to release steam. Opening it too late may cause a honeycomb texture; opening it too early or too frequently will require longer steaming time. -- How to tell if it's done? - - Shake the bowl. If the custard is no longer liquid and has a firm, jelly-like texture, it is ready. -- Serving -- Drizzle with sesame oil and light soy sauce before enjoying. - - You can substitute sesame oil with Tengjiao oil to add a numbing and refreshing sensation. - -## Additional Notes - -The above describes the basic method for steamed egg custard. You can derive variations by adding ingredients such as ham sausage, minced meat, or dried shrimp to enrich the flavor and texture. - -If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request. diff --git a/en/dishes/vegetable_dish/鸡蛋花/鸡蛋花.md b/en/dishes/vegetable_dish/鸡蛋花/鸡蛋花.md deleted file mode 100644 index d345154b..000000000 --- a/en/dishes/vegetable_dish/鸡蛋花/鸡蛋花.md +++ /dev/null @@ -1,38 +0,0 @@ -# How to Make Egg Drop Soup - -Egg drop soup is a simple and easy-to-make dish. It is a common home remedy known for moistening the lungs, relieving coughs, and soothing throat discomfort. Beginners can master it after making it once. There are two variations: sweet and savory. - -Estimated Cooking Difficulty: ★ - -## Essential Ingredients and Tools - -- Eggs -- White sugar (optional, for sweet version) -- Salt (optional, for savory version) -- Whisk (optional) - -## Calculation - -Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person. - -Per serving: - -- 1 egg (approximately 50 g after removing the shell) -- 100 - 150 ml of boiling water -- 5 - 10 g of white sugar (if making the sweet version) -- 1 - 2 g of salt (if making the savory version) - -## Instructions - -- Crack the egg into a bowl. -- Using chopsticks or a whisk, beat the egg in one direction until the whites and yolks are fully combined and the color is uniform. (This process takes about 1 - 2 minutes.) -- Add seasonings such as sugar or salt to the beaten egg and mix slightly. -- Prepare freshly boiled water at 100 °C. -- **While rapidly stirring the egg mixture in the bowl with chopsticks, pour the boiling water into the egg in a thin, steady stream.** Ensure the boiling water is thoroughly mixed with the egg. -- Continue stirring for a moment until the egg is fully cooked by the hot water, forming a uniform pale yellow egg drop soup. - -## Additional Notes - -- To prevent potential salmonella found in raw eggs, it is recommended to use freshly boiled, 100 °C rolling water to instantly cook the egg mixture completely. - -If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request. diff --git a/en/meat_dish/农家一碗香/农家一碗香成品.jpg b/en/meat_dish/农家一碗香/农家一碗香成品.jpg deleted file mode 100644 index a2b4d000..000000000 --- a/en/meat_dish/农家一碗香/农家一碗香成品.jpg +++ /dev/null @@ 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sha256:74ca83027454c83aa390d13401ff4c366b551bb063a84cc1104570c1a32f8fce -size 89269 diff --git a/en/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.jpg b/en/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.jpg deleted file mode 100644 index e26237dc..000000000 --- a/en/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.jpg +++ /dev/null @@ -1,3 +0,0 @@ -version https://git-lfs.github.com/spec/v1 -oid sha256:d6cd2bc0e00cbce19a31c978a32c2e8326a23f47837fc4f10a370ea49e5b3ba0 -size 327261 diff --git a/en/tips/advanced/油温判断技巧.md b/en/tips/advanced/油温判断技巧.md deleted file mode 100644 index 073045d1..000000000 --- a/en/tips/advanced/油温判断技巧.md +++ /dev/null @@ -1,35 +0,0 @@ -# Oil Temperature Judgment Techniques and Common Temperature and Unit Conversion Table - -* Oil temperature between 120°C and 140°C: Suitable for soft frying[^1] and sliding stir-frying[^2]. When chopsticks are placed in the oil, there are basically no bubbles around them, no light blue smoke, no sound, and the oil surface is calm. -* Oil temperature between 150°C and 160°C: Optimal cooking temperature. When chopsticks are placed in the oil, a few oil bubbles will appear around them, with a slight amount of light blue smoke, and the oil moves from the edges toward the center. -* Oil temperature between 160°C and 180°C: Suitable for frying until golden and crispy. When chopsticks are placed in the oil, a large amount of light blue smoke rises, and the oil surface appears relatively calm. -* (Note) It is best to buy an infrared thermometer gun and use a traditional thermometer with caution. - -> The so-called "X% oil temperature" mentioned in online video tutorials refers to a percentage of the full 100% oil temperature, which is 300°C. -> That is, n% oil temperature T_n = 30n [degree Celsius] -> Temperature conversion formula -> C = 5/9 * (F - 32) -> Or -> F = 9/5 * C + 32 - -## Attached Oil Temperature Reference Table - -The table is constructed based on the descriptions above. The errors are due to non-professional data. - -| Celsius °C | Common Name | Fahrenheit °F | -| :----: | :----: | :----: | -| -18±4 | Quick Freeze (Frozen) | -0.4±4 | -| 4±2 | Fresh Keeping | 40±4 | -| 30±10 | Room Temperature | 86±18 | -| 60±10 | 20% | 140±18 | -| 90±10 | 30% | 194±18 | -| 120±10 | 40% | 248±18 | -| 150±10 | 50% | 302±18 | -| 180±10 | 60% | 356±18 | -| 210±10 | 70% | 410±18 | -| 240±10 | 80% | 464±18 | -| 270±10 | 90% | 518±18 | -| 300±10 | 100% | 572±18 | - -* ^1: Soft frying involves coating small pieces, slices, or strips of ingredients in batter, placing them in hot oil, and frying them until they are about 70-80% cooked. -* ^2: Sliding stir-frying involves selecting tender animal-based ingredients, cutting them into shreds, slices, cubes, or strips, coating them with egg white and starch, sliding them in warm oil until separated, then pouring them into a colander to drain excess oil. diff --git a/en/tips/advanced/糖色的炒制.md b/en/tips/advanced/糖色的炒制.md deleted file mode 100644 index 20497d16..000000000 --- a/en/tips/advanced/糖色的炒制.md +++ /dev/null @@ -1,48 +0,0 @@ -# Preparing Caramel Color - -Principle: Sugar melts under high heat and exhibits different properties depending on the heating duration. - -Example: Preparing 200ml of caramel color - -## Water Method - -1. Use a wok with a **curved bottom** or a pan where the **flat bottom area is less than 1/3** of the total surface area. -2. Add 8g of rock sugar, white granulated sugar, or fine white sugar to the pan. Rock sugar is preferred. If you desire a sweeter caramel color, you can add approximately 2g more. -3. Add 50ml of 70°C hot water to the pan. -4. Place the pan on the stove. -5. If using a gas stove, adjust the flame from high to low until it is at the minimum setting, ensuring the flame does not extend beyond the surface area of the water. If using an induction cooktop, set it to the lowest power and be ready to turn off the power at any time. -6. Continuously stir the sugar-water mixture with a spatula. If using rock sugar, you can gently crush it with the back or edge of the spatula to accelerate melting. If the sugar begins to change color before fully melting, add more hot water to reach a total of 50ml. -7. Once the sugar has completely melted, the sugar-water mixture will become viscous and transparent with a whitish tint, resembling the color of mica. Continue stirring. -8. Continue stirring the sugar-water mixture. The color will gradually turn white. -9. Continue stirring. The mixture will begin to take on a light brown hue. -10. Continue stirring. The brown color becomes distinct. -11. Continue stirring. The mixture turns brown and develops dense bubbles. -12. Continue stirring. The mixture remains brown with dense bubbles, and larger bubbles begin to appear within the dense foam. -13. Add 150ml of 70°C hot water to the pan. The liquid in the pan will appear dark reddish-brown, transparent and clear, with a faint caramel aroma. -14. Pour into a bowl to obtain 200ml of caramel color. - -> [!Note] -> Supplement for Step 13: -> It is not recommended to use cold water instead of 70°C hot water, as low temperatures can cause the sugar to 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, but refer to the sugar-oil mixture instead of the sugar-water mixture. Add 190ml of hot water at the end; the rest of the steps are omitted. - -## Appendix: Syrup States and Their Uses - -| State | Preparation Method | Use (Example) | -|:--:|:--:|:--:| -| Unmelted Syrup | Water (or Oil) Method Step 8 | Candied hawthorn | -| Fully Melted Syrup | Water (or Oil) Method Step 9 | Tanghulu (candied fruit skewers) | -| Caramel | Water (or Oil) Method Step 11, then naturally cooled | Caramel | -| Caramel Color | Water (or Oil) Method Step 13 | Caramel Color | - -* When cooking dishes that use caramel color, such as braised pork belly (which has a small unit volume), you can add the ingredients directly before Step 13 and stir-fry quickly until no liquid pools at the bottom of the pan. Then add water. This method allows for faster coloring. - -## Additional Content - -If you encounter any issues or have suggestions for process improvements while following the workflow outlined in this guide, please submit an Issue or Pull request. diff --git a/en/tips/advanced/辅料技巧.md b/en/tips/advanced/辅料技巧.md deleted file mode 100644 index c6745aa1..000000000 --- a/en/tips/advanced/辅料技巧.md +++ /dev/null @@ -1,15 +0,0 @@ -# Auxiliary Ingredient Techniques - -* The general order for adding auxiliary ingredients is: ginger first, followed by scallions and garlic, then chili peppers, then dry spices （star anise/Sichuan peppercorns/ma 花椒）, and finally dried chili peppers. For each step, you can remove unnecessary ingredients from the sequence depending on the dish being prepared. -* Ginger has the highest water content, meaning it requires more time to sauté and release its juices. -* If you are using scallion segments (it is best to lightly crush them with the flat side of a cleaver), I recommend adding the scallion segments first, followed by minced garlic. If you are using chopped scallions, you can add both ingredients to the pan simultaneously. Note: The juices in scallion segments are harder to extract during sautéing. -* If you are stir-frying, I recommend adding the dry spices before the ginger. This infuses the oil with flavor, resulting in a more aromatic dish. The reason this isn't done for braised or stewed dishes is that you may need to stir-fry many auxiliary ingredients for a longer time, which could cause the dry spices to turn black and bitter. -* Dried chili peppers are added last because they easily turn black due to the pan's temperature. They only need to be stir-fried for a few seconds. -* Note: Regardless of the cuisine you are preparing, sautéing these auxiliary ingredients over low heat until golden will enhance the overall aroma of the dish, a depth of flavor that seasonings alone cannot provide. - -## Timing and Control of Salt Addition - -* For quick stir-fries, add salt first. Salt amount = Total weight of ingredients x 0.9%; -* For meat dishes, add salt when the meat is about 80% cooked. Salt amount = (Total weight of ingredients + 30mL of liquid) x (1% to 1.2%); -* For soup dishes, add salt at the very end. Salt amount = Initial volume of water x 0.8%. -* It is not recommended to exceed 5g of total salt intake per day. Reference [WHO](https://www.who.int/zh/news-room/fact-sheets/detail/salt-reduction) diff --git a/en/tips/advanced/高级专业术语.md b/en/tips/advanced/高级专业术语.md deleted file mode 100644 index 2fe26aec..000000000 --- a/en/tips/advanced/高级专业术语.md +++ /dev/null @@ -1,171 +0,0 @@ -# Professional Cooking Terminology - -Cooking is much like learning to program: you must first master the professional terminology, just as one learns foundational syntax. Only through the combination of these terms can you successfully complete a dish. - -【Stir-frying (chǎo)】Historically written as "煼(chǎo)," this is one of the most fundamental cooking methods. It involves cutting food into small pieces, placing them in a wok with hot oil, and rapidly stirring them until cooked, then adding seasonings. - -【Qiang (qiàng)】A cooking method where food, after being blanched in boiling water or hot oil, is tossed in a wok with dried chili peppers and Sichuan peppercorn oil to mix and flavor it. - -【Steaming/Cooking (chuī)】A method of cooking food using steaming, boiling, etc. This term is commonly found in Chaozhou cuisine. - -【Boiling (zhǔ)】One of the simplest cooking methods; it involves cooking food in a wok with an appropriate amount of boiling water or broth and seasonings. - -【Pan-frying (jiān)】Heating a wok, adding a small amount of oil, laying the food flat against the bottom of the wok, and using slow heat and hot oil to cook the surface until golden brown and fully cooked. - -【Flash-frying (bào)】A method that uses a hot wok and hot oil, adding a prepared sauce or broth to quickly cook small pieces of food while infusing them with aroma. - -【Deep-frying (zhá)】Historically written as "煠(zhá)," this is one of the most common cooking methods. It refers to immersing food in a large amount of hot oil until it is cooked and crispy. - -【Xiá (xiá)】Historically written as "煠." A processing method that uses a large amount of boiling water to soften and cook tougher meats over a fire. - -【Rolling/Blanching (gǔn)】A processing method that uses the agitation of a large amount of boiling water to bring out the flavor of the food. - -【Cuān (cuān)】A Northern Chinese cooking term, historically "川." It is similar to the Cantonese "lù." It involves cooking food formed into balls or slices in boiling water, removing it, placing it in a bowl, and then pouring boiling broth over it. - -【Blanching (zhuó)】Written as "焯(chāo)" in Northern China. It refers to cutting food into thin slices, quickly cooking them in boiling water, and then dipping them in sauce before eating. - -【Dá (dá)】A processing method where vegetables are boiled slowly in boiling water with alkali water (lye) or oil until tender, keeping the finished product soft and vibrant green. - -【Shuàn (shuàn)】A Northern Chinese cooking term; it refers to cooking thinly sliced food in a spicy broth and then dipping it in sauce before eating. - -【Kuò (kuò)】Historically written as "爩(yù)." It refers to placing food directly into a wok or clay pot, adding a large amount of aromatics such as ginger and scallions, covering it, and using the abundant aromatics to impart fragrance and cook the food. - -【Baking/Roasting (jú)】A cooking method that uses hot coarse salt or similar materials to cook food wrapped in foil or special paper under sealed conditions. - -【Simmering (mèn)】A Northern Chinese cooking method; it involves placing tougher food in a wok, adding an appropriate amount of broth, covering it, and using low heat to soften and cook it thoroughly. - -【Simmer (wén)】Similar to the northern cooking method of "braising," hence the saying "Southern simmering, Northern braising"; refers to the cooking method where tough-textured ingredients are placed in a wok (pot) with an appropriate amount of broth, and gently cooked over low heat until tender and fully cooked. - -【Stew (huì)】A cooking method where various meats and vegetables are simmered together in an appropriate amount of broth. - -【Steam (zhēng)】A cooking method that uses the heat of water vapor to cook food. - -【Stew/Double-boil (dùn)】Ingredients are added to clear water or broth, placed in a lidded container, covered, and then cooked using the heat of water vapor to produce broth. In northern cuisine, it refers to a cooking method that uses a large amount of broth and low heat to soften and fully cook the food. - -【Upside-down Steaming (kòu)】A cooking method where ingredients are seasoned and pre-processed, neatly arranged in a steaming bowl, steamed over water, then inverted onto a plate, and finally drizzled with a glossy sauce thickened with the original cooking liquid. - -【Clay Pot Cook (bāo)】A cooking method where ingredients are placed in a large amount of clear water, cooked slowly over low heat on a stove, and produces broth. - -【Reduce/Concentrate (áo)】A processing method that uses low heat over a long period to infuse the umami flavor of meat into the broth and concentrate the broth. - -【Braise in Sauce (kào)】A processing or cooking method that uses rich ingredients and fresh broth, employing low heat and a long duration to impart umami flavor into another bland main ingredient. - -【Simmer/Bury in Ashes (wēi)】In ancient times, it referred to the method of burying food in charcoal ashes to cook. Today, it refers to the processing method that uses ginger, scallions, and broth to flavor the food and remove its inherent off-flavors. In northern cuisine, it also refers to a cooking method where food and broth are placed in a sealed clay jar and cooked over low heat. - -【Warm/Cozy (wù)】A substitute for the ancient meaning of "simmer," referring to the method where food is marinated, wrapped in lotus leaves or similar materials, then sealed with wet mud or dough, and placed in charcoal fire to cook. - -【Bake/Roast (hōng)】A cooking method where dim sum or food, after seasoning or processing, is placed in an oven to cook. - -【Dry-Fry (biān)】Same as "bì," historically miswritten as "biān" or "huǒ biàn," similar to "rǎn"; refers to the processing method where food is placed in a hot wok and constantly stir-fried to slightly dry out the moisture and remove off-flavors; or a cooking method where the umami flavor is concentrated through this process before eating. - -【Slippery Stir-Fry (liū)】A northern cooking term, similar to the Cantonese "thickening with starch," referring to the cooking method where a sweet and sour sauce is thickened with starch to make deep-fried food smooth and tender. - -【Thick Soup (gēng)】One of the ancient cooking methods, referring to the cooking method where diced food is boiled in boiling broth, then wet starch is added to thicken the broth into a paste-like consistency. - -【Drizzle/Pour (zǎn)】Formerly written as "jiàn" or "zàn," divided into "drizzling oil" or "drizzling wine"; the former refers to the technique of splashing hot boiling oil over steamed food to remove fishy odors and increase smoothness; the latter refers to the technique of splashing Shaoxing wine into food being cooked to enhance the "wok hei" (breath of the wok) flavor. - -【Blanch/Scald (tàng)】Refers to the processing method of tightening the surface of meat with boiling water. In the north, it commonly refers to the cooking method of fully cooking sliced or cut ingredients in boiling broth or spicy broth. - -[Shāo (Braising)] In ancient times, this referred to "Zhì (roasting over fire)." In Cantonese cuisine, it denotes a cooking method where food is cooked over charcoal or open flames. In Northern Chinese cuisine, it now refers to a method where food is slow-cooked in a sauce until the liquid is slightly reduced and the food is fully cooked. - -[Kǎo (Roasting)] Northern Chinese cuisine uses this term to replace the old meaning of "Shāo," hence the saying "South braises, North roasts." It refers to a cooking method where food is cooked over an open flame. - -[Lǔ (Brining/Poaching in Brine)] A cooking method where food is cooked or flavored by using a brine made from light soy sauce and a blend of spices and medicinal herbs. - -[Jiàng (Sauce-cooking)] A cooking method where food is flavored or cooked using a large amount of thick sauce or light soy sauce. - -[Jìn (Poaching/Steeping)] A cooking method where food is cooked within a certain period using the heat of abundant boiling water or broth, controlled to a "chrysanthemum heart" level of tenderness. This is similar to the Northern Chinese "Tǔn (blanching)," where ingredients are briefly scalded and then served in a separate bowl of soup. - -[Fēng (Air-drying)] A processing method where marinated food is hung in a well-ventilated area year-round to naturally air-dry or dry in the wind. - -[Là (Cured/Dried in Winter)] A processing method where marinated food is hung in a well-ventilated area around the twelfth lunar month to naturally air-dry or dry in the wind. - -[Yān (Tea-smoking)] A cooking method where tea or spices/herbs are ignited in a sealed environment to impart a fragrant smoky aroma to the food. - -[Xūn (Smoking)] Traditionally written as "熏," it is divided into "dry smoking" and "wet smoking." "Dry smoking" is similar to "Yān"; "wet smoking" involves imparting fragrance to food using fresh flowers, Shaoxing wine, or other ingredients. - -[Zāo (Fermented Rice Wine Flavoring)] A cooking method where food is flavored or cooked by placing it in fermented rice wine lees. - -[Zuì (Drunk/Alcohol-Infused)] A cooking method where food is flavored or cooked using a large amount of distilled spirits (Baijiu). - -[Zèng (Clay Pot Steaming)] The ancient term for "Zhēng (steaming)." It refers to a method where chopped and seasoned food is placed in a clay pot and cooked using strong steam. - -[Dòng (Aspic/Jelly)] Also known as "Crystal," this refers to a method where cooked-down food is mixed with agar or pork skin, boiled into a soup, and then refrigerated until it solidifies into a jelly for consumption. - -[Fei Shui (Blanching)] A processing method where food is briefly dipped in boiling water until semi-cooked and quickly removed, providing a good foundation for subsequent cooking. - -[Bing Jin (Ice-Poaching)] A processing and cooking method where food is cut into shreds and quickly immersed in ice water to achieve a crisp texture. This method originates from Japan. - -[Bo Si (Candied Threads/Sugar-Coating)] A cooking method where food, after being coated in batter and deep-fried, is tossed in melted sugar syrup until it can be pulled into fine threads when lifted. - -[ Gua Shuang (Frost-Coating)] A cooking method where food, after deep-frying, is tossed in melted sugar syrup until the sugar crystallizes on the surface, or sugar powder is sprinkled directly over it. - -[Jiao Yan (Pepper Salt)] A cooking method where food, after being deep-fried until cooked and dry, is stir-fried and mixed with a pre-prepared "Pepper Salt" mixture of chili flakes and fine salt. - -[You Pao (Quick-Frying in Oil)] A cooking method that uses a large amount of hot oil to quickly cook the food. - -[Zou You (Oil-Blanching/Flash-Frying)] Also known as "Tuo You," "Zou You," or "Pao You." It refers to a processing method where prepared ingredients are quickly dragged through boiling oil to provide a foundation for subsequent cooking. - -[Flame Cooking] A cooking method where fresh, lively seafood is placed in a glass vessel and cooked using the heat generated by ignited high-proof baijiu (Chinese liquor). - -[Jee Jee] A cooking method where food, ginger, scallions, and other ingredients are placed in a clay pot (casserole) heated to an extremely high temperature, causing the food to emit a "jee jee" sizzling sound and release aroma. - -[Kabob/Grilled Skewers] A cooking method where sliced meat is marinated, skewered on bamboo sticks, and "poached" in hot oil; or, after slicing, the meat is skewered on iron rods, grilled over charcoal until cooked, and then sprinkled with cumin and other seasonings. - -[Iron Plate] Originally a Western cooking method; it refers to cooking food that has been deep-fried ("walked through oil"), along with aromatic ingredients primarily consisting of onions and sauces, in an iron plate heated to an extremely high temperature to cook the food and enhance its aroma. - -[Steamboat/Stone Cooking] Also known as "stone cooking"; food is coated in oil and then thrown onto heated stones (often Yuhua stones), followed by the addition of prepared sauces or soups. The food is cooked or has its aroma released using the steam. - -[Pan-Fried and Sealed] Also known as "pan-fried and braised" in Northern China; generally suitable for fish. It involves marinating fish with seasonings, slowly pan-frying them thoroughly in hot oil over low heat, and then sealing them with aromatic ingredients and starch thickener to ensure the flavors penetrate. - -[Pan-Fried Attachment] Belongs to the "half-frying" method. It involves coating marinated meat with a "pan-fried attachment batter," sticking it onto fatty meat, and using "high heat with low oil" to make one side of the meat crispy while the other remains soft and smooth. - -[Ta Ta] A cooking method where marinated food is coated with an "egg and flour batter," using a technique of pan-frying first and then deep-frying to cook the food, followed by adding well-seasoned fresh broth and simmering until thoroughly cooked. - -[Soft Pan-Frying] Belongs to the "half-frying" method. It involves coating marinated meat with an "egg and flour batter," using a technique of pan-frying first and then deep-frying to cook the meat, and then slicing it and pouring sauce over it. - -[Egg Pan-Frying] Meat is pre-cooked using the "blanching" or "oil-poaching" method, then mixed well in a seasoned egg batter, and finally pan-fried over low heat until the bottom of the meat and egg mixture turns golden yellow. - -[Cutlet] A transliteration of the English word CUTLET; a cooking method where food is coated in egg batter, covered with breadcrumbs, and then deep-fried in hot oil. This technique originates from Western cuisine. - -[Crispy Deep-Frying] After marinating food with seasonings, it is first coated with a wet starch batter, then dusted with dry cornstarch, deep-fried in hot oil until cooked, and finally tossed in sauce. - -[Hot Pot] Also known as "Shuan Guo" (rinsing pot), or "Da Bian Lu" in Guangdong. It involves slicing fresh meat into thin pieces, or forming meatballs, balls, or fillings, along with vegetables, and bringing them to the table for diners to cook themselves in boiling water or broth. - -[Steamer Pot] A cooking method where marinated meat, along with medicinal herbs, is placed in a specialized "steam pot" with boiling seasoned broth and simmered slowly for consumption. - -[Cold Toss/Salad] A cooking method where cooked food or fruits and vegetables are cut and then mixed with seasonings. - -[Raw Fish Sashimi] A cooking method where fresh, lively aquatic products are bled, sliced into thin pieces, mixed with shredded ginger, scallions, crackers, lemon zest, etc., and eaten with dipping soy sauce. - -[Sashimi] Originally a Japanese culinary technique referring to eating raw slices of meat, it was adopted by Chinese cuisine to describe a cooking method where fresh aquatic or seafood is scaled, cleaned of blood, thinly sliced, drizzled with lemon juice, and dipped in Japanese wasabi for consumption. - -[Bamboo Tube] Historically called "zeng," this refers to a cooking method where food is cooked in a bamboo tube container using techniques such as roasting, burning, steaming, or stewing. - -[Honey Glaze] Refers to a cooking method where sugar, honey, maltose, etc., are melted into a thick syrup, mixed with prepared ingredients, and then simmered or steamed to achieve a soft, sticky texture with deeply 渗透 ed sweetness and glazed finish. - -[Blanching (Chao)] Also known as "Chu Shui," this is a preliminary cooking process where ingredients are placed in boiling or cold water. - -[Deep-Frying/Passing through Oil] A method of preliminary cooking using oil as the heat transfer medium. Small ingredients passed through warm oil are called "Hua You" (sliding through oil); large ingredients passed through hot oil are called "Zou You" (walking through oil). - -[Batter Coating] The process of evenly coating ingredients with a batter mixture before cooking. - -[Velveting] The process of mixing ingredients with starch, egg, salt, etc., to form a thin coating on the surface of the ingredients. - -[Developing Texture] A processing method where animal-based ingredients (minced or pureed) are mixed with salt, water, starch, and other seasonings, then stirred repeatedly until they become shiny, tender, and neither sink nor disperse in water. - -[Thickening with Starch (Gou Qian)] The process of adding a starch-water solution to the pan during cooking to thicken the sauce. Also known as "Zhe Ni," "Zhe Qian," or "Long Qian." - -[Warm Oil] Commonly known as 30-40% heat, with a temperature generally between 70°C and 100°C. - -[Hot Oil] Commonly known as 50-60% heat, with a temperature generally between 110°C and 170°C. - -[Boiling Oil] Commonly known as 70-80% heat, with a temperature generally between 180°C and 220°C. - -[Polishing the Pan] Heating the pan, adding a small amount of oil to coat the entire surface, and then pouring out the oil. - -[Sautéing Aromatics (Qiang Guo)] Also known as "Zha Guo," this involves frying minced ginger, scallions, chili, or other aromatic seasonings in hot base oil until fragrant, then promptly adding the main ingredients. - -[Stock] Also known as "Qing Tang," "Shang Tang," or "Ding Tang," this refers to a clear broth made by simmering pork bones, chicken bones, duck frames, or minced meat, then clarified using an unseasoned chicken or meat puree to achieve a water-clear appearance and rich, fresh flavor. - -[Milk Soup] Also known as "White Soup," this is a milky-white broth made by simmering ingredients in water. diff --git a/en/tips/learn/去腥.md b/en/tips/learn/去腥.md deleted file mode 100644 index 3f218f69..000000000 --- a/en/tips/learn/去腥.md +++ /dev/null @@ -1,43 +0,0 @@ -# Removing Gamey Odor - -Removing gamey odor is a step in the cooking process. - -It refers to the removal of gamey or fishy odors from foods such as meat and seafood through various methods, including but not limited to adding seasonings and blanching. - -**Gamey or fishy odors are part of the flavor profile of certain foods; excessive removal may cause the food to lose its flavor.** - -There are various methods for removing gamey odors, and they should be chosen flexibly during the cooking process. - -## Methods - -### Adding Seasonings - -Adding seasonings to ingredients is the simplest method for removing gamey odors. For example, for most dishes using egg mixture (such as [Steamed Egg Custard](../../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md) and [Tomato and Egg Stir-fry](../../dishes/vegetable_dish/西红柿炒鸡蛋.md)), you can add salt, cooking wine, or vinegar to the egg mixture to reduce the odor. - -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 to remove the odor. - -Commercially prepared spicy hot pot base has an extremely rich aroma. Adding an appropriate amount of it during cooking is sufficient to cover the gamey odor of most meats. - -### Dipping Sauces - -Some foods still have a strong gamey odor after cooking. You can prepare dipping sauces to mask the odor while eating. - -Common ingredients for dipping sauces include: vinegar, soy sauce, sesame oil, broad bean paste, sweet bean paste, sesame paste, peanut paste, fermented bean curd, salt, garlic, and ginger. - -Combinations of dipping sauces vary by personal preference, so examples are not provided here. - -### Sautéing Aromatics - -During stir-frying, you can use aromatics such as scallions, ginger, garlic, and dried chili peppers to sauté the pan. The aromatic compounds in these ingredients volatilize under high heat, which can help mask the gamey odor and enhance the flavor of the dish. - -### Blanching in Cold Water - -Some animal-based ingredients retain blood, such as chicken, pork trotters, and pork ribs. If the residual blood is not removed, it can impart a gamey odor to the finished dish. - -When starting with cold water, the residual blood disperses into the water. As the temperature rises, the proteins in the blood coagulate, causing the dispersed blood to form scum that floats to the surface. At this point, you can simply skim off the scum with a spoon to complete the odor removal. The remaining clear broth can be used as a base for simmering other dishes. - -### Precautions - -- When blanching, it is common to add seasonings such as Sichuan peppercorns, star anise, cooking wine, and scallions to the pot to further enhance the odor-removing effect. -- Star anise has a strong aroma and should be added in moderation. -- Sichuan peppercorns and Zanthoxylum armatum (Sichuan pepper) are small in volume but often added in large quantities. They may remain in the pot or even in the finished dish. You can wrap them in a cheesecloth bag or use a food-grade stainless steel spice container to make it easier to remove them before serving. diff --git a/en/tips/learn/学习凉拌.md b/en/tips/learn/学习凉拌.md deleted file mode 100644 index ea909194..000000000 --- a/en/tips/learn/学习凉拌.md +++ /dev/null @@ -1,155 +0,0 @@ -# Cold Tossed Salad - -## What is Cold Tossed Salad? - -Cold tossed salad is a dish preparation method where main ingredients are mixed with auxiliary ingredients by tossing or stirring. - -### Forms of Cold Tossed Salad - -Cold tossed salad can be prepared with ingredients and seasonings spatially mixed together. -Cold tossed salad can also be prepared with ingredients and seasonings spatially separated; in this case, the seasonings are referred to as dipping sauce. - -### Why Prepare Cold Tossed Salad? - -* Some cold tossed dishes do not require heat sources. -* Some cold tossed preparations reduce the need for washing pots (no washing or just rinsing is sufficient). -* Cold tossing helps preserve the texture and state of ingredients, particularly noticeable with vegetables and raw meats. - -### Purpose of Cold Tossed Salad - -* The purpose of cold tossed salad is to add flavor to bland or flavorless ingredients, such as chicken wings. - -### Ingredients for Cold Tossed Salad - -Includes but is not limited to: - -* Main ingredients -* Auxiliary ingredients -* Marinades -* Seasonings - -### Precautions - -* Food safety should be prioritized when preparing cold tossed dishes. Do not prepare cold tossed dishes with ingredients if their safety is uncertain. If an ingredient is confirmed to be unsafe, do not use it for cold tossing. -* To maximize surface area contact for better flavor absorption, it is recommended to slice, chop, crush, or mince the ingredients. -* Cold tossed dishes place certain demands on the digestive system. Only consume them if you are confident they will not cause gastrointestinal distress. -* This document was written during the COVID-19 pandemic. For peace of mind, it is recommended to heat all ingredients above 100°C for at least 15 seconds. To ensure safety, it is advisable to avoid cold tossed dishes altogether. - -## Utensils - -Any container can be used, ranging from ceramic jars to food-grade plastic bags. - -### Precautions - -* To prevent ingredients from splashing out during mixing, it is advisable to use a rigid container with a volume at least twice that of the ingredients. -* To ensure food safety, transfer ingredients from plastic bags or plastic bowls to ceramic or metal containers as soon as possible after marinating. -* To ensure food safety, handle raw ingredients and auxiliary ingredients on a clean cutting board. - -## Procedure - -### Processing Leafy Vegetable Main Ingredients (Optional) (Select one or more options) - -Examples: Cabbage, lettuce, napa cabbage heart, onion, etc. - -* Tear the ingredients into 4cm x 4cm pieces. -* Cut the ingredients into 0.5cm long strips. -* Trim unused parts and use the leaves whole. -* Blanch the processed ingredients. - -#### Precautions - -For some ingredients, peeling is not necessary. You can simply make a cut along the axis and then slice perpendicularly across the axis. If you are confident in your knife skills, you can slice directly perpendicular to the axis. - -### Processing Cubic/Chunky Vegetable Main Ingredients (Optional) (Select one or more options) - -Examples: Potato, water chestnut, cucumber, etc. - -* Cut the ingredients into strips with a 0.5cm x 0.5cm cross-section. -* Cut the ingredients into 4cm x 4cm slices with a thickness of less than 0.5cm. -* Crush the ingredients using the flat side of a knife or by pressing them (especially suitable for cucumbers). -* Use the ingredients as is (especially suitable for ingredients that are already small chunks). -* Blanch the processed ingredients. - -#### Precautions - -When crushing ingredients, splashing may occur. It is recommended to wrap them in a food-grade plastic bag before crushing. - -### Processing of Chunky Fungi-based Staples (Optional Process) (Select one or more options) - -Use cases: Various mushrooms, wood ear mushrooms, etc. - -* Soak the ingredients until rehydrated -* Cut the ingredients into strips with a 0.5cm x 0.5cm cross-section -* Slice the ingredients into 4cm x 4cm pieces with a thickness of less than 0.5cm -* Use the ingredients directly (suitable for ingredients that are already small pieces) -* Blanch the processed ingredients - -#### Precautions - -Ensure the safety of all fungi strictly. One lie on the board and it's all over. - -### Processing of Chunky Meat-based Staples (Optional Process) (Select one or more options) - -Use cases: Fish, jellyfish heads, cooked pork, cooked poultry, etc. - -* Cook the ingredients by steaming, boiling, roasting, or frying -* Soak the ingredients in cold water for a short time (suitable for seafood) -* Shred the ingredients into meat strips -* Slice the ingredients into thin slices (suitable for cooked pork) -* Cut the ingredients into strips with a 0.8cm x 0.8cm cross-section -* Tear or chop the ingredients into large chunks by part (suitable for whole cooked poultry) - -#### Precautions - -* Pork and poultry must be fully cooked with no exceptions; they must be completely cooked and show no signs of blood or raw juices. -* Some beef, fish, and seafood can be consumed raw after confirming safety. - -### "I reckon this works too" Ingredient Processing (Avoid selecting this process if possible) (Required selection) - -Use cases: Noodles, rice, fruits, tender leaves, etc. - -* Confirm the safety of the ingredients -* Process the ingredients into an edible state -* Process the ingredients into a mixable state - -#### Precautions - -* Confirm the safety of the ingredients. You can crush a small amount of the ingredient, apply it to your upper arm for 30 minutes to test for allergic reactions, and discard it if any abnormalities occur. -* Most leaves and grasses contain components that cause discomfort, even after cooking. Please confirm safety. -* Most grains are difficult to digest before cooking and may negatively affect the stomach and intestines. - -### Side Ingredient Processing (Optional Process) (Select one or more options) - -Use cases: Bird's eye chili, garlic cloves, ginger, dried chili, etc. - -* Remove the stem of the bird's eye chili, wash it, cut off the 0.5cm stem end, then mince or cut into segments -* Crush the garlic cloves, peel them, cut off the 0.5cm stem end, then mince or cut into segments -* Peel the ginger, then mince, julienne, or slice it -* Crush the dried chili -* Place the prepared ingredients into a small bowl or a container to be used for mixing -* Add various powders, seasonings, or marinades to the container and mix well - -#### Precautions - -* The types, processing, and methods of side ingredients are extremely broad. Do not limit your thinking, but verify carefully, use moderate amounts, and always prioritize safety. - -### Mixing Ingredients (Optional Process) (Select one or more options) - -* Squeeze out excess moisture from high-water-content meat ingredients and drain -* Place high-water-content vegetable ingredients in a container, add approximately 200g of ingredients to 5g of salt, mix well, let stand for 5 minutes, and then drain -* Add the main ingredients and seasonings to the mixing container -* Wash chopsticks, spoons, or hands, then mix the ingredients -* Seal the container and shake thoroughly to combine -* Tilt the container at an angle that prevents spillage and rotate it around its axis - -#### Precautions - -* High-water-content ingredients may release too much moisture upon mixing, diluting the seasoning -* If the mixture appears too dry or unevenly mixed, add boiled water in small increments; if unsure, 15mL at a time is recommended -* Some ingredients with high water absorption rates are not recommended for mixing, as this may result in an overly strong flavor after marination - -### Serving (This step is mandatory) - -* Consume the mixed ingredients directly -* Dip unmixed main ingredients into the sauce before consuming -* Combine the ingredients and sauce with a staple food before consuming diff --git a/en/tips/learn/学习炒与煎.md b/en/tips/learn/学习炒与煎.md deleted file mode 100644 index 05fc1c3a..000000000 --- a/en/tips/learn/学习炒与煎.md +++ /dev/null @@ -1,51 +0,0 @@ - -# Stir-frying/Frying - -## Equipment - -You can use standard metal (iron/stainless steel/aluminum) or non-stick woks or frying pans. - -The use of aluminum containers is not recommended; see the Food Safety section for details. - -### Precautions - -* Method to prevent sticking when using standard pans: - -#### The Scrambled Egg Method - -* Before stir-frying any dish, scramble an egg first. Do not wash the pan afterward; the next dish you cook will not stick. - -#### The Hot Pan, Cold Oil Method - -* Remember: it must be a hot pan with cold oil. First, heat the pan. - * Place the clean, empty pan on the heat source and dry-heating it until it is evenly heated and hot. - * Add cold oil and swirl the pan to coat the entire surface (swirling back and forth helps distribute heat evenly). - * When you see vapor rising from the pan, the oil has reached the correct temperature. - * Pour out the oil. Do not wash the pan after pouring it out. - * You can repeat the above steps 2-3 times for better non-stick results. - * Note: If using a gas stove, flames may flare up. Exercise caution. - -#### The Hot Pan, Double Oil Method - -* First, heat the pan. - * Place the clean, empty pan on the heat source and dry-heat it until it is evenly heated and hot. - * Add a "small amount of cold oil" and swirl the pan to coat the entire surface (swirling back and forth helps distribute heat evenly). - * When you see vapor rising from the pan, the oil has reached the correct temperature. - * Add more cold oil, then begin stir-frying. - * Note: If using a gas stove, flames may flare up. Exercise caution. - -Supplement: - -* The goal is to coat the bottom of the pan with oil. This method works for all household pans available on the market. Once coated, they effectively become non-stick. -* Food will not stick when stir-frying or pan-frying in a non-stick pan. The non-stick function comes from the coating on the inner walls. **Metal spatulas will scratch the coating. Use wooden or silicone spatulas when using non-stick pans to avoid damaging the coating.** - -### Procedure - -Turn on the heat — Place the pan flat on the heat source to heat it — Pour oil into the pan and heat it — Add ingredients and stir-fry — Remember to add seasonings before removing from the pan. - -### Precautions - -* To check if the pan/oil is hot, hold your hand flat above the pan to feel the heat. Only add ingredients once the oil is hot. -* Before pouring oil into the pan, ensure there is no residual water inside the pan. **Water causes hot oil to splatter, creating a hazard.** -* Following the previous point, ingredients should be drained of water before being placed in the hot oil (egg batter is fine). Similarly, do not put frozen ingredients into hot oil, as melting ice can cause dangerous splattering. -* **If the oil catches fire, never pour water to extinguish it.** This will spread the fire. When the fire first starts, quickly turn off the heat and cover the pan with a lid. diff --git a/en/tips/learn/学习焯水.md b/en/tips/learn/学习焯水.md deleted file mode 100644 index 814c457b..000000000 --- a/en/tips/learn/学习焯水.md +++ /dev/null @@ -1,49 +0,0 @@ -# Blanching - -Blanching is a cooking step, pronounced chāo shuǐ. - -Blanching refers to placing pre-processed ingredients in a pot of boiling water and heating them until half-cooked or fully cooked, then removing them for further cooking or seasoning. - -Blanching is an indispensable step in cooking, especially for cold dishes. It plays a crucial role in the color, aroma, and taste of the dish, particularly the color. - -Most vegetables and meat ingredients with strong fishy or muttony odors need to be blanched. - -## Procedure - -### Blanching in Boiling Water - -Blanching in boiling water involves heating the water in the pot first, then adding the ingredients. Stir promptly after adding the ingredients, keep the time short, and avoid overcooking. - -This method is mostly used for plant-based ingredients, such as celery, spinach, and celtuce. When blanching, pay special attention to the heat and timing; if the time is too long, the color will fade, and the texture will lose its crispness and tenderness. Therefore, remove the ingredients from the pot and let them cool once the water is just simmering. - -- Leafy vegetables should be blanched before slicing to prevent excessive loss of nutrients. -- Use plenty of water and high heat when blanching to ensure the water boils immediately after adding the ingredients; when blanching leafy green vegetables, remove them as soon as the water reaches a rolling boil. -- Vegetables should be immediately cooled and drained after blanching to prevent them from turning yellow or becoming mushy due to residual heat. -- Adding a small amount of salad oil, such as peanut oil, corn oil, or soybean oil, during blanching helps maintain the vibrant green color of vegetables. - -### Blanching in Cold Water - -Blanching in cold water involves adding the ingredients and cold water to the pot simultaneously. The water should cover the ingredients, then bring to a boil. The purpose is to cook the ingredients thoroughly, making them easier to process further. - -Potatoes, carrots, and other large-volume ingredients take longer to cook and need more time. - -Some animal-based ingredients, such as pork belly, beef tripe, and beef brisket, are also heated in cold water until cooked before further processing. Some animal-based ingredients used for making soup should also be started in cold water to allow nutrients to gradually leach out, enhancing the soup's flavor. If hot water is used, the proteins will coagulate, preventing this. - -- The amount of water in the pot should not be excessive; just enough to cover the ingredients is sufficient. -- During the gradual heating process, stir the ingredients frequently to ensure even heating and achieve the purpose of blanching. - -## Additional Precautions - -- Blanching may cause some unstable, soluble nutrients in the ingredients to leach out, especially water-soluble vitamins in fresh vegetables, which are more prone to loss. -- Animal-based ingredients and plant-based ingredients should be blanched separately; ingredients with strong colors and flavors should be blanched separately from those with mild colors and flavors; large chunks should be blanched separately from small chunks to prevent cross-flavoring. -- The broth after blanching animal-based ingredients can be used as fresh stock after skimming the foam and clarifying. - -### Blanching Meat - -- Meat ingredients only need to be blanched in boiling water until they change color. Remove them, drain the water, and proceed with the next step of cooking. -- After blanching meat, wash off the attached blood foam and impurities. Remember to use warm water; otherwise, the meat's thermal expansion and contraction will cause it to absorb the impurities, making it difficult to clean off the blood foam. - -### Blanching Green Vegetables - -- When washing leafy greens, add some salt to the clean water to help remove any insects from the greens. -- After blanching, immediately submerge the leafy greens in cold water to preserve their color and texture. If you don't soak them in cold water, the residual heat from the boiling water will make the greens lose their crispness and become mushy. diff --git a/en/tips/learn/学习煮.md b/en/tips/learn/学习煮.md deleted file mode 100644 index 37dd46f3..000000000 --- a/en/tips/learn/学习煮.md +++ /dev/null @@ -1,12 +0,0 @@ -# Boiling - -## Process - -Pour water into the pot—turn on the heat and place the pot on the burner to warm—add ingredients once the water reaches a rolling boil (vigorous bubbling with large bubbles forming). - -### Important Notes - -* Covering the pot while heating can speed up the process. **However, this carries the risk of boiling over.** Continuous heating may cause the turbulent fluid to overflow the pot, which is known as boiling over. -* **If the pot is about to boil over, immediately reduce the heat to low and remove the lid.** -* To heat faster while avoiding overflow, you can leave the lid partially open to allow steam to escape, or reduce the heat to low later in the process and monitor the pot closely. -* Depending on the recipe, ingredients can also be placed in cold water. However, this will take longer to reach a boil. diff --git a/en/tips/learn/学习腌.md b/en/tips/learn/学习腌.md deleted file mode 100644 index 72349719..000000000 --- a/en/tips/learn/学习腌.md +++ /dev/null @@ -1,122 +0,0 @@ -# Marinating (Meat) - -## Note - -The marination described here refers to the preparation step for ingredients before cooking, not the production of finished products such as cured meat or pickled sausages. - -## Marinating - -Marinating meat before cooking is a common method to allow the meat to absorb flavors in advance. Generally, the subject of marination is raw meat. Depending on the requirements of the dish, you can determine the size of the cuts yourself. - - For example, with fried chicken nuggets, chicken breast is placed in a bowl for marination after being cut into dice-sized pieces. - - For example, with roasted whole lamb, lamb legs, half a leg, or a whole leg of lamb do not need to be cut; they can be marinated by coating the surface with a large amount of seasonings. - -Depending on the dish, the seasonings and auxiliary ingredients selected for marination can be of any kind. Sometimes, to achieve different flavors, the auxiliary ingredients may also need to be pre-processed. - -## Basic Concepts of Marinating - -This section introduces the marination process for standard flavors. - -- Generally, the larger the amount of meat (e.g., marinating 5 kg of chicken wings at once) or the larger the volume (e.g., a whole leg of lamb), and the heavier the desired flavor, the more seasonings and auxiliary ingredients are needed. -- Generally, the longer the planned marination time, the less seasonings and auxiliary ingredients are required. -- During marination, the marinade should be evenly distributed over all surfaces. For sliced or shredded meat, use your hands to mix thoroughly. For a whole leg of lamb, use your hands or a brush to spread the marinade evenly on the surface. -- Stir-fried or fried meat usually requires pre-marination. Stir-fried meat should maintain a tender texture, and cooking often involves high heat for a short time. Since short cooking times do not allow for deep flavor penetration, pre-marination helps compensate for this lack of flavor. - -## Marinating Techniques - -- Fine shreds and thin slices: Since the meat texture is delicate, handle it gently. Form your fingers like the claws of a claw machine and lightly mix the marinade. Then gently stir in one direction. -- Shreds, slices, and chunks: Use the same technique as above, but apply slightly more force. -- Chicken legs, wings, etc.: First, make a few cuts on the surface of the ingredients. For chicken drumettes and legs, you can poke through-holes with a knife. Then, mix the marinade in a bowl first, and coat the ingredients evenly in the marinade bowl. -- Leg of lamb, etc.: Generally, poke through-holes in the thicker parts of the meat. After mixing the marinade, spread it evenly over the surface of the ingredients. - -## Marinating Containers and Time - -- Choose a container that can hold both the ingredients and the marinade, such as bowls, plates, or trays. This is open marination, which generally takes a shorter time, commonly 0.5 to 2 hours. (Roasted) leg of lamb can also be marinated this way, but it requires a longer time. -- You can choose a sufficiently large food-grade sealed bag for marination. This is sealed marination, which generally takes a long time, such as overnight marination or marinating ribs that are difficult to flavor. Common times range from 4 hours to overnight. In this case, reduce the amount of ingredients slightly to prevent the final dish from being too heavy or salty. - -## Commonly Used Marinating Ingredients - -- Light soy sauce: Provides a savory, salty base flavor with a distinct soy aroma. Suitable for almost all types of meat. -- Dark soy sauce: Has a less intense saltiness but is excellent for coloring. Used to enhance color and aroma. Should generally be used sparingly to avoid a strong fermented bean odor. Suitable for almost all red meats (used less frequently) and can be used in larger amounts for items like pork liver. -- Table salt: Provides saltiness but lacks the savory soy aroma when stir-fried. Suitable for all types of meat. -- White (granulated) sugar: Adds sweetness (in large quantities) and can enhance the tender texture of meat (in small quantities). Suitable for all poultry and livestock meats, but less commonly used for fish and seafood. -- Brown sugar: Adds sweetness and the unique texture of brown sugar, with a slightly heavier flavor profile than white sugar. Suitable for almost all meats (typically results in a darker meat color or dish color). -- Oyster sauce: Enhances savory, salty, and sweet flavors. Generally used for red meats. -- White vinegar / Rice vinegar: Adds acidity. Used less frequently. -- Aged vinegar / Fragrant vinegar: Provides acidity while also enhancing the aroma and color of the dish. Fragrant vinegar is particularly suitable for dark-colored fish (especially grilled fish). -- Cooking wine: Removes fishy/gamey odors and enhances aroma. Suitable for almost all types of meat. However, usage requires caution: - - Cooking wine has a strong flavor that can easily overpower the natural aroma of ingredients. For ingredients with mild odors, consider omitting cooking wine. Examples include beef, fish, and chicken. - - For chicken, Baijiu (Chinese white liquor) can be used as a substitute. - - For beef, ginger and scallion water can be used as a substitute. - - For white-fleshed fish, simply cleaning off blood traces and mucous membranes is usually sufficient to remove odors; adding cooking wine is not recommended. -- Yellow wine (Huangjiu): Removes odors and enhances aroma, with effects superior to cooking wine and a more complex aroma profile. Generally used for white meats (poultry/pork). Can also be used for red meats, but the effect is comparable to cooking wine. -- Five-spice powder / Thirteen-spice powder: Adds aroma to meats and serves as the simplest compound spice blend. Five-spice powder primarily adds aroma, while Thirteen-spice powder has a distinct, recognizable flavor. When marinating with these spices, control the quantity. Suitable for almost all meats, but less commonly used for fish and seafood. -- Chili powder: Comes in many varieties. Excluding chili types, it can be categorized by grind fineness into chili powder/powdered chili flakes, chili pieces, etc. Besides adding spiciness to meat, it also adds color to the dish. When marinating with chili, avoid excessive amounts. Suitable for almost all meats requiring a spicy base flavor, but cooking time should be slightly controlled to prevent the chili from becoming bitter or the color from turning too dark. -- Cumin powder / Fennel powder: Generally used as ground powder for marinades rather than whole seeds, as this allows the meat to absorb flavors more easily. Suitable for almost all red meats and chicken. -- X Pepper powder: Adds pungent, spicy, aromatic, and biting flavors to meat. Use in moderation to avoid overpowering other flavors. - - Black pepper powder: Pungent and spicy. Suitable for almost all red meats. - - White pepper powder: Pungent and aromatic. Slightly milder than black pepper, highlighting aroma. Suitable for almost all meats. - - Sichuan peppercorn powder: Pungent and numbing/biting. Has a distinctive aroma of Sichuan peppercorns, making it highly recognizable. Suitable for almost all meats. -- Doubanjiang (Fermented broad bean paste): Adds fermented bean aroma, saltiness, and spiciness to meat. Suitable for almost all red meats. -- Scallions, ginger, and garlic: Scallions and ginger remove odors, enhance aroma, and eliminate off-flavors; garlic adds pungency and aroma. Scallions can be cut into segments or slices as needed; ginger is generally sliced, and peeling may be required in some scenarios; garlic can be sliced or minced. If you do not want scallions and ginger to appear in the final dish or prefer a lighter flavor, place chunks of scallions and ginger in a bowl with a small amount of water, squeeze out the juice, and use the scallion-ginger water to marinate the meat. Garlic is generally not added directly. Suitable for all types of meat. -- Seafood sauce, shrimp paste, etc.: Adds umami and saltiness to meat. Seafood sauce tends to be sweeter, while shrimp paste has a heavier, stronger flavor. Suitable for almost all meats, but usage scenarios are limited. -- Fermented black beans: Adds the aroma of fermented beans and saltiness to meat. Suitable for almost all red meats, but not commonly used. -- Cornstarch (Shengfen): Refers to starch. Shengfen is a crucial ingredient for velveting (coating meat). The thicker the coating or the smoother/tenderer the desired texture, the more shengfen is required. Suitable for almost all meats. `Shengfen can be used as a simple frying batter (often requiring the addition of flour, etc., as needed); in this case, it is generally not added during the marination stage.` - - Cornstarch, potato starch: Have the highest viscosity. - - Sweet potato starch: Has slightly lower viscosity. -- Oil: Adding an appropriate amount of oil during marination creates an oil seal, which locks in moisture and flavor. If marinating in an open container for a long time (e.g., in a bowl), oil sealing significantly prevents the meat from drying out or becoming tough. Suitable for almost all meats. When stir-frying after oil sealing, slightly reduce the base oil; for deep-frying, there is no difference. - -## Several Common Marinating Formulas - -- Beef: Use a moderate amount of light soy sauce, a small amount of cooking wine, and a small amount of white sugar for marinating. Add salt to taste (for salinity), oyster sauce, and a very small amount of seafood sauce (for Oyster Sauce Beef), or five-spice powder/Thirteen-Spice powder (for Stir-fried Beef with Onions). Use green onions and ginger sparingly. -- Chicken (including chicken breast and wings): Use a moderate amount of light soy sauce, a relatively small amount of white sugar, and a small amount of cooking wine for marinating. Add salt to taste (for salinity), five-spice powder/Thirteen-Spice powder (for Fried Chicken Nuggets), or a very small amount of dark soy sauce (for Pan-fried Chicken Wings). -- White Fish: Use a moderate amount of salt and a small amount of cooking wine/Huangjiu (yellow wine) for marinating. Add seafood sauce/seafood soy sauce/steamed fish soy sauce (for Pan-fried Ribbonfish), or green onions and ginger (for Baked Skin-on Fish) to taste. -- Red Fish: Use a moderate amount of light soy sauce and a small amount of cooking wine for marinating. Add seafood soy sauce/a small amount of steamed fish soy sauce (for Pan-fried Salmon), or brown sugar (for Nordic-style Roasted Salmon) to taste. -- Pork Liver: Use a moderate amount of light soy sauce and a moderate amount of cooking wine for marinating. Add cornstarch and a moderate amount of dark soy sauce (for Smooth-fried Pork Liver), or a small amount of sugar, etc., to taste. - -## Practical Dish Examples - -- Stir-fried Beef with Onions: Using 150g of beef for one serving. The beef should be sliced, and the final dish should be tender and smooth, requiring stir-frying. - - Light soy sauce: 10ml (approx. 2 tablespoons) - - Cooking wine: 5ml (approx. 1 tablespoon) - - White sugar: 2.5-10g (approx. 1-4 teaspoons, adjust sweetness to taste) - - Cumin powder: 5g (approx. 2 teaspoons) - - Cornstarch: 10-15g (approx. 1 small handful) - - Oil: 10ml (approx. 2 tablespoons) - - (Optional) Thirteen-Spice powder: 1g (approx. 0.5 teaspoons) - - (Optional) Black pepper powder: 1g (approx. 0.5 teaspoons) - -- Oyster Sauce Beef: Using 150g of beef for one serving. The beef should be sliced, and the final dish should be tender and smooth with a good coating (slurry). The flavor is slightly sweet, and it requires stir-frying. - - Light soy sauce: 5ml (approx. 1 tablespoon) - - Cooking wine: 5ml (approx. 1 tablespoon) - - Oyster sauce: 10-20ml (approx. 2-4 tablespoons, adjust saltiness to taste; oyster sauce is quite salty) - - White sugar: 5-15g (approx. 2-6 teaspoons, adjust sweetness to taste) - - Cornstarch: 25-35g (approx. 1 large handful) - - Oil: 10ml (approx. 2 tablespoons) - -- Five-Spice Salt and Crispy Chicken: Using 150g of chicken breast for one serving. The chicken should be cut into dice shapes and requires deep-frying. - - Light soy sauce: 10ml (approx. 2 tablespoons) - - Cooking wine: 2.5ml (approx. 0.5 tablespoon) - - Five-spice powder: 5g (approx. 2 teaspoons) OR Thirteen-Spice powder: 2.5-5g (approx. 1-2 teaspoons) - - (Optional) Cumin powder: 1g (approx. 0.5 teaspoons) - - (Optional) White pepper powder: 1g (approx. 0.5 teaspoons) - -- Honey-Roasted Chicken Wings: Using 250g bone-in chicken mid-wings as a single serving. Make several diagonal cuts on the wings. The dish should be savory and sweet, with a prominent sweet flavor, and requires roasting. - - Light soy sauce: 10ml (approx. 2 tbsp) - - Cooking wine: 2.5ml (approx. 0.5 tbsp) - - White sugar: 5-15g (approx. 2-6 tsp, adjust sweetness to taste) - - Honey/syrup: 10-20ml (approx. 2-4 tbsp, adjust sweetness to taste. If using 10g or more white sugar, it is recommended to use only 10ml of honey/syrup) - - (Optional) Five-spice powder: 2.5g (approx. 1 tsp. Do not use thirteen-spice powder) - -- Roasted Salmon: Using 200g boneless salmon fillet as a single serving. Do not cut or score the fish; bake in an oven. - - Light soy sauce: 10ml (approx. 2 tbsp) - - Cooking wine: 2.5ml (approx. 0.5 tbsp) - - Brown sugar: 10-20g (approx. 4-8 tsp, adjust sweetness to taste) - - Balsamic vinegar/Zhenjiang black vinegar: 2.5-5ml (approx. 0.5-1 tbsp, adjust acidity to taste) - - Ground nutmeg: 2.5g (approx. 1 tsp) - - Ground thyme: 1g (approx. 0.5 tsp) - - Ground ginger: 1g (approx. 0.5 tsp) - - Ground rosemary: 1-2g (approx. 0.5-1 tsp) - - (Optional) White pepper powder: 1g (approx. 0.5 tsp) - - (Optional) Crushed dried chili peppers: 2.5-10g (approx. 1-4 tsp, adjust spiciness to taste) diff --git a/en/tips/learn/学习蒸.md b/en/tips/learn/学习蒸.md deleted file mode 100644 index 3dcdd485..000000000 --- a/en/tips/learn/学习蒸.md +++ /dev/null @@ -1,22 +0,0 @@ -# Steaming - -## Methods - -### Steamer - -A steamer features a multi-tiered structure. The bottom layer holds water, and the heat from the steam generated when the water boils is used to cook the food in the upper tiers. - -Add an appropriate amount of water to the bottom layer of the steamer — place the food in the upper steaming rack — place the steamer on the heat source. - -### Wok - -If you do not have a steamer and only have a standard wok (not a frying pan), you can place a trivet at the bottom of the wok and add enough water to achieve a similar steaming effect. - -Add sufficient water to the bottom of the wok — place the trivet inside — place the food on the trivet — turn on the heat and cover. - -## Precautions - -* Since the heat source is steam, the bottom of the food in the lower tier may become soggy. You can place a steaming cloth under the food to prevent this. Alternatively, you can create a simple makeshift rack for the food using chopsticks. -* You can use smart devices to set a timer to remind you to turn off the heat, preventing the pot from boiling dry due to forgetfulness. -* During the steaming process, pay attention to the remaining water level in the bottom area, **especially when using a wok**, to avoid dry-boiling and potential safety hazards. -* (Optional) When steaming food in a wok, you can place a steaming tray on top of the trivet. diff --git a/en/tips/learn/微波炉.md b/en/tips/learn/微波炉.md deleted file mode 100644 index 14039417..000000000 --- a/en/tips/learn/微波炉.md +++ /dev/null @@ -1,47 +0,0 @@ -# Using the Microwave - -## What is a Microwave - -The microwave was invented in 1945 by [Percy Spencer](https://en.wikipedia.org/wiki/Percy_Spencer). - -He came up with the idea and invented it while working as a radar systems engineer when he noticed that the chocolate bar in his pocket began to melt whenever the radar was turned on. - -### How It Works - -Microwaves are electromagnetic waves with a frequency of 2.45 billion hertz (2.45 GHz) generated by a magnetron. This frequency causes water and oil molecules to vibrate and generate heat. - -## Process - -Microwaves perform exceptionally well in many cooking tasks. - -High power is suitable for: - -* [Cooking] Cooking vegetables -* [Cooking] Softening hard vegetables with high water content (such as potatoes, onions, and artichokes) -* [Puffing] Popping snacks, such as cream puffs, Indian papadums, and popcorn - -Medium power is suitable for: - -* [Cooking] Seafood (e.g., [Microwave Black Cod with Green Onion and Ginger](../../dishes/aquatic/微波葱姜黑鳕鱼.md)) -* [Cooking] Softening meat -* [Dehydrating] Drying fruit and vegetable peels -* [Dehydrating] Making beef jerky -* [Frying] Crisping spice plants -* [Frying] Softening leafy vegetables -* [Heating] Reheating leftovers - -Low power is used for: - -* [Thawing] Thawing food -* [Thawing] Melting butter and chocolate - -## Precautions - -* Microwaves should not be used to heat water, as this may cause superheating and pose a safety risk to you. -* Never heat eggs in a microwave unless they are **raw** eggs **without shells** and the yolks have been pierced. Heating causes gases inside the egg to expand, which can lead to an explosion. -* Regardless of your purpose or curiosity, do not heat whole fruits (such as grapes, blueberries, or cherry tomatoes) in a microwave, as this may cause them to explode. -* Since the wavelength of microwaves is 12.2 cm, they heat small objects more slowly than large ones. Therefore, if you are heating very small ingredients, it is recommended to group them together for more even heating. -* Microwaves only penetrate a few centimeters into food, so sometimes the outside may be hot while the inside remains cold. To address this, add a small amount of liquid to the ingredients and place them in a sealed bag, or cover a bowl with plastic wrap to generate sufficient steam, compensating for the microwave's tendency to cook unevenly. - * Tip: Be careful of steam when opening the sealed bag. -* Microwaves only heat objects containing liquid molecules, such as water and oil, so plastic wrap and sealed bags will not be heated by microwaves. -* Metal reflects microwaves and does not get heated. Avoid using containers with gold trim or metallic patterns, as uneven heating may cause the container to crack. Always use ceramic, glass containers, or microwave-safe baking dishes. diff --git a/en/tips/learn/空气炸锅.md b/en/tips/learn/空气炸锅.md deleted file mode 100644 index 20209cfd..000000000 --- a/en/tips/learn/空气炸锅.md +++ /dev/null @@ -1,65 +0,0 @@ -# Using an Air Fryer - -## What is an Air Fryer? - -An air fryer is an electronic cooking appliance that uses hot air instead of hot oil to cook food, allowing ingredients to achieve a result similar to deep-frying without coming into contact with oil. - -### How It Works - -An air fryer generates high-temperature hot air via a heating element located above the cooking chamber. This hot air circulates around the food, rapidly heating the food's natural fats and removing moisture. This process creates a deep-fried effect and gives the food a crispy texture similar to traditionally fried items. - -### Benefits - -* Since no cooking oil is required, it **significantly reduces** the intake of high-fat and high-calorie oils. -* The high-speed circulation of hot air dehydrates the food, turning the surface golden and crispy while keeping the inside tender and juicy. -* It is easy to operate and beginner-friendly. - -## Instructions - -* Place the air fryer on a stable, flat, and level heat-resistant surface. -* Remove the cooking basket, place the ingredients inside, and slide the basket back into the unit. -* Adjust the preset temperature and rotate the dial to set the cooking time. -* Once the time is set, the appliance will begin cooking. The cooking is complete when the timer beeps. -* Pour all the food from the basket into a bowl or plate. Be sure to remove the basket containing the ingredients from the cooking chamber, as **hot oil or grease may remain at the bottom**. - -## Precautions - -* When using an air fryer, ensure the temperature is not set too high (ideally within 120°C, and preferably not exceeding 168°C) and the cooking time is not too long (approximately 10 minutes) to avoid generating excessive harmful compounds such as [Acrylamide](https://zh.wikipedia.org/wiki/%E4%B8%99%E7%8E%AF%E9%85%B0%E8%83%BA). -* Reduce cooking starchy foods like potatoes, bread, and fried dough sticks in an air fryer to minimize [Acrylamide](https://zh.wikipedia.org/wiki/%E4%B8%99%E7%8E%AF%E9%85%B0%E8%83%BA) intake. Conversely, air fryers are better suited for foods with higher fat or moisture content, such as meats and vegetables. -* During use, do not block the air intake vent at the top or the air exhaust vent at the back. Blocking them with your hands may result in **burns from hot air**. -* Temperature differences between different brands of air fryers can reach ±10°C. For the first attempt, it is recommended to reduce the time by 10% and adjust gradually. - -## Cooking Tips - -### Common Foods - -| Food Name | Temperature (℃) | Time (Minutes) | Method & Steps | -|---------|---------|--------|--------------------------------------------------------------------| -| **French Fries** | 200 | 15-20 | 1. No need to thaw frozen fries; spray a light layer of oil on the surface. - 2. Arrange in a single layer in the fryer basket (do not overlap); shake every 5 minutes. - 3. Increase temperature to 210℃ for the last 2 minutes to crisp and brown. | -| **Chicken Wings** | 180 | 18-22 | 1. Score the chicken wings and marinate with light soy sauce, cooking wine, oyster sauce, and minced garlic for 1 hour. - 2. Arrange in a single layer in the basket; brush with honey water on the surface. - 3. Roast for 10 minutes, then flip and continue roasting. | -| **Fish** | 180-190 | 12-15 | 1. Score both sides of the fish; marinate with ginger slices, scallion segments, salt, and cooking wine for 20 minutes. - 2. Brush oil on the fish surface and line with aluminum foil to prevent sticking. - 3. Flip halfway through cooking. | -| **Steak** | 200 | 8-12 | 1. Let the steak come to room temperature; season both sides with salt, black pepper, and olive oil. - 2. Preheat the air fryer for 5 minutes; place the steak inside and roast according to thickness (4-6 minutes per side). | -| **Beef Cubes** | 180 | 15-18 | 1. Cut beef into 2cm cubes; marinate with light soy sauce, cornstarch, and black pepper for 30 minutes. - 2. Arrange in a single layer in the basket; flip once after 10 minutes of roasting. - 3. Can add onions and bell peppers to roast together. | -| **Pork Chops** | 175-185 | 16-20 | 1. Tenderize 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 parchment paper. - 3. Flip halfway through and brush with marinade. | -| **Egg Tarts** | 170-180 | 12-15 | 1. After thawing the tart shells, pour in homemade egg mixture (milk + heavy cream + sugar + egg yolks). - 2. No need to preheat the air fryer; roast until the crust is golden and the center is slightly caramelized. | -| **Cake** | 160 | 25-30 | 1. Line a 6-inch mold with parchment paper and pour in cake batter (fill 70% full). - 2. Roast at low temperature; insert a toothpick, and if it comes out clean, it is done. - 3. Invert to cool to prevent collapsing. | -| **Pizza** | 180-190 | 8-12 | 1. Frozen pizza does not need thawing; you can add extra cheese. - 2. Line with aluminum foil to prevent dripping; roast until cheese has browned spots. - 3. For homemade pizza, pre-roast the crust for 5 minutes before adding toppings. | -| **Peanuts** | 160 | 10-12 | 1. Soak raw peanuts for 5 minutes, then drain. - 2. Toss with a light spray of oil and salt. - 3. Arrange in a single layer; shake every 3 minutes. | - -### Key Operational Points - -1. **Preprocessing Essentials** - - Thaw meat thoroughly and pat the surface dry (steaks/pork chops are recommended to come to room temperature) - - Frozen foods (fries/pizza) can be cooked directly, but increase the frequency of shaking/tossing - -2. **Anti-Stick Techniques** - - For foods prone to sticking like fish/cakes, use parchment paper or aluminum foil as a liner - - Place onion slices/lemon slices on the bottom of the fryer basket to enhance flavor and isolate juices - -3. **Coloring Control** - - Increase the temperature by 10-20°C in the last 2-3 minutes to make the surface crispier (suitable for fries/wings) - - Cover the surface of egg tarts/cakes with aluminum foil to prevent over-browning - -4. **Doneness Testing** - - Meat: Press with chopsticks; firm indicates well-done, soft and elastic indicates medium-rare - - Cake: Insert a toothpick into the center; if no batter sticks, it is done diff --git a/en/tips/learn/食品安全.md b/en/tips/learn/食品安全.md deleted file mode 100644 index b36ed2a5..000000000 --- a/en/tips/learn/食品安全.md +++ /dev/null @@ -1,115 +0,0 @@ -# Food Safety - -## Poisoning - -The following foods pose a risk of poisoning: - -* Unripe green tomatoes -* Undercooked string beans (kidney beans), cowpeas (long beans), [white kidney beans](https://zh.wikipedia.org/wiki/%E7%99%BD%E5%88%80%E8%B1%86) -* Sprouted potatoes (yam), sweet potatoes, peanuts -* Improperly processed or undercooked [daylily](https://zh.m.wikipedia.org/wiki/%E9%BB%84%E8%8A%B1%E8%9C%9C) can lead to [colchicine](https://zh.m.wikipedia.org/wiki/%E7%A7%8B%E6%B0%B4%E4%BB%99%E7%B4%A0) poisoning -* Raw soy milk -* Wood ear mushrooms soaked for too long (not just wood ear mushrooms; all fungi soaked for too long pose a poisoning risk) -* Undercooked animal offal -* Unidentifiable mushrooms or undercooked mushrooms (There is a proverb: "Red cap, white stem, everyone lies in a coffin after eating." Generally, the more beautiful the mushroom, the more dangerous it is.) -* …… (Contributions welcome) - -Storing and cooking acidic foods in aluminum containers for extended periods also poses a risk of poisoning, such as: - -* Sauerkraut -* Dried bamboo shoots -* Tomato sauce -* Lemon juice -* Braised meat -* Soy sauce and pickled vegetables -* …… (Contributions welcome) - -## Allergies - -The following are common allergenic foods (Note: Allergic reactions are generally lifelong): - -Adults: - -* Shrimp, crab, shellfish and other seafood (seafood that has spoiled and bred bacteria due to lack of freshness) -* Peanuts -* Nuts -* Fish - -Children: - -* Peanuts -* Nuts -* Eggs -* Milk (primarily intolerance to A1 protein in milk) -* Wheat and soybeans - -## Salmonella Infection - -Salmonella is commonly found in animal-derived foods, including vegetables, which may contain Salmonella due to fecal contamination. - -The following foods pose a risk of Salmonella infection: - -* Eggs not fully cooked -* Meat not fully cooked -* Unpasteurized milk - -## Aflatoxin - -Aflatoxin is produced by Aspergillus flavus, Aspergillus parasiticus, and other molds in moldy grains such as rice, beans, and peanuts. It is currently the most potent carcinogen known. It begins to decompose only when heated above 280°C, so ordinary cooking methods are unlikely to destroy its structure. - -The following foods pose a risk of aflatoxin poisoning: - -* Rotten peanuts -* Rotten rice -* Rotten corn - -Note that the above foods also include their corresponding products, such as rice noodles and cornmeal. Peanut sprouts (sprouted peanuts) produced through safe cultivation can be considered safe for consumption. - -## 3-Nitropropionic Acid - -3-nitropropionic acid is produced by the fungus Arthrinium saccharicola, which commonly parasitizes sugarcane and coconuts. The main manifestation of poisoning is damage to the central nervous system. Symptoms in the acute phase include vomiting, dizziness, paroxysmal convulsions, lateral gaze deviation, coma, and even death. The sequelae are primarily damage to the extrapyramidal system, with main symptoms such as flexion, torsion, spasms, limb rigidity, and reduced tone at rest. There is currently no specific antidote for this toxin. - -The following foods pose a risk of 3-nitropropionic acid poisoning: - -* Sugarcane with red heart -* [Spoiled coconut](https://www.bilibili.com/video/BV1w84y147TU) - -In addition to visual appearance, smell is also an important criterion for evaluation. Spoiled plants often emit a distinctive odor (such as a fermented wine lees smell or sourness). The best way to handle food that smells spoiled is to discard it. - -## Parasites - -Parasites can enter the human body through the air, drinking water, food, and direct contact. If parasites enter the bloodstream, they can attack white blood cells and reach organs such as the lungs and liver, or block blood vessels or lymphatic channels, causing diseases such as liver cirrhosis, portal hypertension, and elephantiasis. If humans serve as intermediate hosts for the pork tapeworm, the parasites can even reach the eyes, heart, and brain, endangering life. - -The following foods should be ensured to be thoroughly cooked; otherwise, corresponding parasites may remain in the body: - -* River snails: Angiostrongylus cantonensis -* Sashimi: Liver fluke -* Eels: Gnathostoma spinigerum -* Bullfrogs: Sparganum mansoni -* Pork: Pork tapeworm -* Surface of beef (safe to eat as long as the surface is cooked): Beef tapeworm - -## Food Safety Temperatures - -Heating food to sufficient temperatures and maintaining them for a certain period can reduce the risk of bacteria and parasites surviving to some extent. -Different types of food have different temperature requirements. Cooks should use a kitchen thermometer to measure the internal temperature of the food. - -Measurement tools should include: Kitchen thermometer -Measure the internal temperature of the food - -The following are industry-standard food safety temperatures: - -| | Whole cut | 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; Well-done: 77°C | 71°C | | -| Reheating leftovers | 74°C | | | - -## Food-Drug Interactions - -Combining certain foods with medications can lead to serious safety risks. -The following are examples of behaviors with safety risks: - -* Cephalosporins and alcohol -* (Contributions welcome...) diff --git a/en/tips/learn/高压力锅.md b/en/tips/learn/高压力锅.md deleted file mode 100644 index 4cc24c41..000000000 --- a/en/tips/learn/高压力锅.md +++ /dev/null @@ -1,36 +0,0 @@ -# Steaming (Rice) / Stewing (Using Rice Cooker / Pressure Cooker / Electric Pressure Cooker) - -## What is a Pressure Cooker - -A pressure cooker is essentially a regular pot fitted with a lockable semi-sealed lid. The lid has a valve that controls the pressure inside the pot. - -### How It Works - -A pressure cooker works by trapping steam inside the pot to increase the internal pressure. As the pressure rises, the boiling point of water increases, allowing food containing moisture to be cooked at temperatures exceeding 100 °C. - -### Advantages - -* Because the actual cooking temperature in a pressure cooker is higher, cooking time can be significantly reduced. -* The high temperature inside the pressure cooker promotes browning and caramelization, creating unique flavors. - -## Process - -* After placing ingredients and water in the inner pot, close the lid, **ensure the pot is sealed**, and start heating. -* For tougher ingredients, such as tendon-based foods, using a pressure cooker makes it easier to soften them, resulting in a better texture. -* Pressure cookers typically have a self-locking valve (float valve). During steaming or cooking, as the internal pressure increases, the self-locking valve activates and locks, isolating the air inside the pot from the outside to build pressure. Once activated, the valve also locks the lid in place to prevent forced opening, providing a safety feature. Ensure the self-locking valve is not blocked by foreign objects during use so the pressure cooker operates normally. -* After switching to the keep-warm mode, **vent the steam through the pressure release valve before opening the lid**. - -### Precautions - -* **Steam is very hot; do not lean close to the pressure release valve.** -* **Do not manually release pressure** while cooking **liquid-based foods**; be cautious of splashing (you can place ingredients in sealed jars or vacuum bags before cooking in the pressure cooker). -* Manually releasing pressure for certain dishes (such as soups) **may affect the flavor and texture of the food**. -* Ensure steam has been fully released before opening the lid. When opening, do not open it all at once; especially **do not face the opening towards people** to avoid steam burns. -* After cooking, as the internal pressure of the pressure cooker drops to match the external atmospheric pressure, the locking valve will disengage. This can serve as an indicator of whether the lid can be opened. -* The pressure cooker's seal relies on the rubber gasket in the lid. For older pressure cookers, check if the rubber gasket is still effective. -* Ensure the gasket is completely clean; any particles trapped in it can compromise the seal. -* Many pressure cookers have a fill line; materials and liquids should not exceed this line. Too much food and liquid may cause steam to surge and block the release valve, or result in excessive steam splashing that is difficult to clean. -* For pressure cookers without a fill line, it is best not to let the water level exceed 2/3 of the pot's capacity. -* **Do not use the pressure cooker to cook foods that tend to foam, such as oats or dried noodles.** Foam may block the steam valve and pressure release pipe. -* During cooking, if the pressure valve rises and releases steam or smoke, it indicates that the internal pressure is too high. The pressure valve releases excess pressure to ensure safety. Although the steam may carry a rich aroma that is pleasant, it can diminish the food's flavor, and excessive pressure may bend the locking mechanism of some pressure cookers. Therefore, reduce the heat when you see steam being released. -* Tip: Opening the lid from the side is a good choice. diff --git a/en/tips/厨房准备.md b/en/tips/厨房准备.md deleted file mode 100644 index c33ea0a0..000000000 --- a/en/tips/厨房准备.md +++ /dev/null @@ -1,142 +0,0 @@ -# Kitchen Preparation - -Before reading and referring to the recipe, imagine that you have already prepared the following items in the kitchen. These items will not be mentioned in the ingredients and tools section. - -```text -燃气灶，饮用水，炒锅，蒸锅，煮锅，电饭锅，食用油，洗菜盆，碟子，碗，筷子，勺子，汤勺，漏勺，洗涤剂，抹布，钢丝球，菜刀，生食案板，熟食案板，削皮刀，热水壶 -``` - -The following materials may be used frequently. It is recommended to purchase them in advance for the kitchen and always ensure there is fresh stock available. - -```text -大葱，小葱，生姜，大蒜，花椒，八角，桂皮，香叶 -干辣椒，小米椒，生抽，老抽，蚝油，料酒（黄酒，可选） -黑醋(香醋、陈醋)，白醋，豆瓣酱，冰糖，棉白糖，盐，味精\鸡精 -黑胡椒，白胡椒，五香粉，玉米淀粉，番薯淀粉 -``` - -If you need to handle emergencies or long-term stay-at-home requirements, it is recommended to also purchase the following items: - -```text -冰箱、微波炉、保鲜膜、保鲜袋 -鸡蛋、青椒、胡萝卜、黄瓜、西红柿、木耳、里脊肉、茄子、米、挂面或方便面 -``` - -If you really want to pursue formalization, standardization, and a sense of ritual, and desire a unique and interesting kitchen, then also procure the following: - -```text -电子秤（或天平）、游标卡尺、量筒、停表、烧杯、测温枪、移液器 -``` - -If you want to save time, you can buy semi-finished products and simply prepare them for consumption: - -```text -预炸过的炸鸡块、冷冻手抓饼、包好的饺子、袋装咖喱、各种丼类（盖饭）、自热食品、拌面料包、外卖包、方便食品 -``` - -For other ingredients specific to each dish, please refer to the "Required Ingredients" section of the dish itself. - -## Selecting Cooking Oil - -Before purchasing cooking oil, it is important to understand some basic knowledge about fatty acids. - -### Classification of Fatty Acids - -Fatty acids are categorized as follows: - -* Saturated fatty acids (avoid as much as possible) -* Unsaturated fatty acids - * Cis-fatty acids - * Trans-fatty acids (pay special attention to avoiding these) - * 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 indicates that long-term excessive consumption of trans-fatty acids produced through hydrogenation processes can lead to abnormal blood lipid metabolism, thereby increasing the risk of cardiovascular disease. Other studies suggest it may also increase the risk of chronic diseases such as diabetes and obesity. - -The World Health Organization (WHO) recommends controlling the intake of trans-fatty acids in the diet to promote cardiovascular health, with maximum intake not exceeding 1% of total energy intake. This means that for an average adult consuming 2000 kcal per day, the daily intake of trans-fatty acids should not exceed 2.2 grams. - -GB 28050-2011 stipulates that if food ingredients contain or if hydrogenated and/or partially hydrogenated oils are used in the production process, the content of trans-fat (acid) must be declared in the nutrition facts panel. - -### Trans-Fatty Acids in Food - -According to relevant surveys, the average content of trans-fatty acids in baked goods (pastries, cookies, bread, etc.), condiments, and fried foods ranges between 0.30 and 0.50 g/100g. - -Therefore, there is no need to worry too much—the amount of trans-fatty acids in daily food is not sufficient to pose a health risk. However, just in case, when purchasing snacks, it is advisable to check the `trans-fat (acid)` content listed in the nutrition facts panel. - -### Trans-Fatty Acids in Cooking - -According to a 2021 survey, the average content of trans-fatty acids in 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 requires extra attention is the cooking process: - -Vegetable oils often contain a high proportion of polyunsaturated fatty acids, which have poor thermal stability and are prone to converting into trans-fats at high temperatures. - -Therefore, in different scenarios, we need to choose the appropriate type of oil and minimize the time the oil is heated. - -### Selection of Vegetable Oils - -| Oil Name | 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`. However, only high-quality options are recommended. During processing, be careful not to heat it for too long to avoid the formation of `trans fatty acids`. -* `Olive Oil` is rich in `monounsaturated fat`, which has only one double bond. `Olive Oil` has a low `saturated fat` content. However, only high-quality options are recommended. During processing, be careful not to heat it for too long to avoid the formation of trans fatty acids. -* `Soybean Oil` contains no `saturated fat` and is rich in linoleic acid and vitamins. However, soybean oil is unstable and prone to forming `trans fatty acids` during processing, so it is not recommended for long-term consumption. It is suitable for cold dishes. -* `Rapeseed Oil` has good thermal stability and is rich in `polyunsaturated fatty acids`, but it may contain erucic acid, which can cause fat deposition and heart damage. Rapeseed oil lacks linoleic acid, has lower nutritional value, and is prone to spoilage. -* `Coconut Oil` has a very high `saturated fat` content and good thermal stability, but note that some foods may use hydrogenated coconut oil. It is suitable for frying in the kitchen, but frequent consumption increases the risk of obesity. -* `Palm Oil` has a very high `saturated fat` content and good thermal stability, but frequent consumption increases the risk of high cholesterol. -* Animal fats such as `Lard` and `Beef Tallow` are rich in `saturated fat`, and frequent consumption increases the risk of high cholesterol. Long-term consumption is not recommended. - -Therefore, based on the table above, we can draw some conclusions: - -* No single cooking oil is perfect; each has its own advantages and disadvantages. Therefore, we should choose different oils based on different cooking scenarios. -* Avoid using the same type of oil exclusively. Choose different oils for different cooking scenarios to ensure a balanced diet. -* To avoid excessive intake of `trans fatty acids`. Do not use oils with poor heat stability, and avoid overheating them. -* Avoid consuming large amounts of fried foods. Oils with good heat stability often contain high levels of `saturated fatty acids` and are not suitable for long-term consumption. -* Do not reuse cooking oil. Reheating oil generates significant amounts of `trans fatty acids`. -* Avoid eating takeout food for extended periods, as it is difficult to determine what type of oil they use. - -#### Stir-frying Oil - -* Peanut oil (choose high-quality options) -* Olive oil (choose high-quality options) -* Rapeseed oil (choose low-erucic-acid varieties) - -Peanut oil, olive oil, and rapeseed oil contain higher levels of unsaturated fatty acids and lower levels of saturated fatty acids. However, they have poor heat stability and are prone to producing trans fatty acids during heating. Therefore, pay attention to controlling the heating time and avoid overheating. - -#### Frying Oil - -* Coconut oil -* Palm oil -* Beef tallow -* Lard - -Stir-frying and deep-frying require oils with better heat stability, such as coconut oil, palm oil, and beef tallow. These produce fewer trans fatty acids. However, their saturated fat content is high, making them unsuitable for long-term daily consumption. - -#### Cold Salad and Stewing Oil - -* Flaxseed oil -* Sesame oil -* Walnut oil -* Perilla oil - -These cooking methods do not involve heating, so no trans fatty acids are produced. Avoid oils with high saturated fat content. diff --git a/en/tips/如何选择现在吃什么.md b/en/tips/如何选择现在吃什么.md deleted file mode 100644 index 83fa79a7..000000000 --- a/en/tips/如何选择现在吃什么.md +++ /dev/null @@ -1,40 +0,0 @@ -# How to Decide What to Eat - -Deciding what to eat is one of my biggest challenges before cooking. So, I'll describe it mathematically. - -## Calculation Method - -### Determining the Number of Meat and Vegetable Dishes - -* The number of dishes = Number of people + 1. -* There should be one more meat dish than vegetable dishes, or the same number. - -From this, you can determine the number of meat and vegetable dishes, and then select from the recipes in the previous step. - -#### Formal Language Description - -When there are `N` people, -let `a` be the number of vegetable dishes and `b` be the number of meat dishes. -`N`, `a`, and `b` are all integers. - -The following inequalities apply: - -* a + b = N + 1 -* a ≤ b ≤ a + 1 - -Solving this gives: - -```javascript -const a = Math.floor((N+1)/2); -const b = Math.ceil((N+1)/2); -``` - -### Choosing the Dishes - -* If there are more than 8 people, consider adding a fish dish among the meat dishes. -* If there are children, consider adding dishes with a sweet flavor. -* Consider adding signature or specialty dishes. -* When deciding on meat dishes, avoid using meat from the same type of animal for all of them. The preferred order is: `pork`, `chicken`, `beef`, `lamb`, `duck`, `fish`. -* Do not choose unusual or exotic animals for the meat dishes. - -If you are still unsure, use the [What to Eat Today?](https://github.com/ryanuo/whatToEat) tool to decide what to have for dinner. diff --git a/en/tips/食材相克与禁忌.md b/en/tips/食材相克与禁忌.md deleted file mode 100644 index db2822db..000000000 --- a/en/tips/食材相克与禁忌.md +++ /dev/null @@ -1,68 +0,0 @@ -# Unveiling the Wisdom of Food Pairing: Foods That Should Not Be Eaten Together - -In everyday cooking, we all strive to prepare delicious and healthy home-cooked meals. However, some ingredients may seem ordinary, but when combined, they can harbor hidden "dangers." This not only affects the color, aroma, and taste of the food but may also hinder nutrient absorption or even have subtle negative effects on physical health. Understanding these "food incompatibilities" and "dietary taboos" is a crucial step in enhancing dietary wisdom and safeguarding your family's health. - -## Common Food Pairing Misconceptions and Scientific Explanations - -Here are some ingredient combinations on our dinner tables that require special attention: - -1. **Spinach + Tofu: The "Clash" Between Oxalic Acid and Calcium** - * **Principle of Incompatibility**: Spinach is rich in oxalic acid, while tofu is an excellent source of calcium. When consumed together, oxalic acid binds with calcium ions to form insoluble calcium oxalate. - * **Potential Impact**: Calcium oxalate is difficult for the human body to absorb and utilize. Long-term, high-volume consumption may increase the risk of kidney stones. - * **Health Advice**: It is recommended to blanch spinach in boiling water before cooking. This effectively removes most of the oxalic acid, thereby reducing its interaction with calcium. - -2. **Carrots + White Radish: The "Drain" on Vitamin C** - * **Principle of Incompatibility**: Carrots contain a specific enzyme called "ascorbic acid oxidase" (which breaks down Vitamin C). This enzyme can destroy Vitamin C found in other foods. - * **Potential Impact**: This leads to significant loss of Vitamin C in white radishes (and other Vitamin C-rich foods like citrus fruits), reducing their nutritional value. - * **Health Advice**: It is best to consume these separately. Alternatively, cook the carrots thoroughly before combining them with Vitamin C-rich foods, as high temperatures deactivate the enzyme. - -3. **Shrimp + High Doses of Vitamin C: A Potential Risk, But No Need for Overreaction** - * **Principle of Incompatibility**: Shellfish such as shrimp contain pentavalent arsenic compounds. Theoretically, under the reducing action of extremely high doses of Vitamin C, pentavalent arsenic could be reduced to trivalent arsenic (commonly known as arsenic trioxide). - * **Potential Impact**: While poisoning is theoretically possible, **please note**: the amount of shrimp and Vitamin C consumed in a normal diet is far from sufficient to reach toxic levels. This is an exaggerated "incompatibility," and there is no need to panic. - * **Health Advice**: Maintain a normal diet; there is no need to deliberately avoid this combination. Just avoid consuming large amounts of both at once. - -4. **Persimmon + Crab: A "Double Test" for the Digestive Tract** - * **Reason for Incompatibility**: Persimmons are rich in tannic acid (also known as tannin), while crabs are high in protein. When tannic acid encounters protein, it tends to coagulate into indigestible lumps called tannoprotein. - * **Potential Effects**: May cause gastrointestinal discomfort, such as bloating, abdominal pain, nausea, and vomiting, and can even worsen constipation. - * **Health Advice**: It is best to avoid eating them together, or at least space them out by several hours. Those with a weak or cold spleen and stomach should be especially cautious. - -5. **Milk + Chocolate: A "Hidden Obstacle" to Calcium Absorption** - * **Reason for Incompatibility**: Chocolate contains oxalic acid, which binds with the calcium in milk to form calcium oxalate. - * **Potential Effects**: Impairs calcium absorption and reduces the effectiveness of milk as a calcium supplement. - * **Health Advice**: It is recommended to consume them separately or allow some time between consumption. - -6. **Soy Milk + Eggs: A "Digestive Challenge" for Protein** - * **Reason for Incompatibility**: Uncooked soy milk contains a trypsin inhibitor, which interferes with the body's ability to digest and absorb protein. - * **Potential Effects**: Reduces the utilization rate of egg protein and may cause indigestion. - * **Health Advice**: Ensure the soy milk is thoroughly boiled and cooked through (the "false boil" stage is not sufficient) before pairing it with eggs. This destroys the trypsin inhibitor and prevents adverse effects. - -7. **Cucumber + Tomato: The "Silent Loss" of Vitamin C** - * **Reason for Incompatibility**: Similar to carrots, cucumbers contain an enzyme that breaks down Vitamin C. - * **Potential Effects**: Destroys Vitamin C in foods like tomatoes, reducing their antioxidant and immune-boosting benefits. - * **Health Advice**: It is best to consume them separately. If making a salad, consider eating the tomatoes first and the cucumbers later, or prepare them separately. - -8. **Mutton + Watermelon: A "Collision" of Cold and Heat** - * **Reason for Incompatibility**: Mutton is warm in nature and has the effect of tonifying deficiency and dispelling cold; watermelon is cool in nature and helps clear heat and relieve summer heat. - * **Potential Effects**: Consuming them together creates conflicting thermal properties, potentially causing spleen and stomach discomfort, leading to digestive issues such as diarrhea and bloating, especially for those with weak spleens and stomachs. - * **Health Advice**: Avoid consuming large amounts of both in the same meal. - -9. **Pork + Tea: An "Obstacle" to Protein Absorption** - * **Reason for Incompatibility**: Tea contains tannic acid, which binds with the protein in pork to form indigestible precipitates. - * **Potential Effects**: Impairs the digestion and absorption of protein and may cause constipation or indigestion. - * **Health Advice**: Wait an hour after eating before drinking tea, or avoid drinking strong tea in large quantities while eating meat. - -10. **Honey + Tofu: Digestive "Incompatibility"** - * **Principle of Incompatibility**: The organic acids in honey may bind with the proteins in tofu, potentially forming substances that are difficult to digest. - * **Possible Effects**: May cause gastrointestinal discomfort, such as diarrhea. - * **Health Advice**: Try to avoid consuming them together. - -## View "Food Incompatibility" Scientifically, Pair Daily Meals Wisely - -* **"Incompatibility" is Not an Absolute Taboo**: Most so-called "food incompatibilities" have not been found in scientific research to cause severe poisoning or fatal consequences. Many are based on traditional experience, isolated cases, or in vitro experimental speculation. Consuming small amounts occasionally or pairing them occasionally in daily life usually does not have a significant impact on health. -* **Focus on Balance and Diversity**: The principle of a healthy diet is balance and diversity. Rather than worrying excessively about "incompatibility," focus on the rationality of your overall dietary structure and avoid picky eating or food bias. -* **Cooking Methods Matter**: Certain "incompatibility" issues can be avoided or mitigated through appropriate cooking methods (such as blanching or high-temperature heating). -* **Significant Individual Differences**: Everyone's constitution, digestive capacity, and sensitivity to food differ. A combination that causes discomfort to some people may have no effect on others. -* **Pay Attention to Your Own Feelings**: If you feel uncomfortable after eating a certain combination, take note of it and avoid it next time. -* **Consult Professionals for Special Populations**: If you have specific health conditions, chronic diseases (such as diabetes, kidney disease, etc.), or a history of food allergies, be sure to consult a doctor or registered dietitian for professional advice. They can provide more targeted and personalized dietary recommendations. - -We hope this detailed guide on food pairing helps you build a stronger health defense for yourself and your family while enjoying the fun of cooking! Let's eat deliciously, safely, and healthily! diff --git a/fix_image_paths_correct.js b/fix_image_paths_correct.js deleted file mode 100644 index 7169eb19..000000000 --- a/fix_image_paths_correct.js +++ /dev/null @@ -1,67 +0,0 @@ -const fs = require('fs'); -const path = require('path'); - -function getAllMdFiles(dir) { - let files = []; - const entries = fs.readdirSync(dir, { withFileTypes: true }); - - for (const entry of entries) { - const fullPath = path.join(dir, entry.name); - if (entry.isDirectory()) { - files.push(...getAllMdFiles(fullPath)); - } else if (entry.name.endsWith('.md')) { - files.push(fullPath); - } - } - return files; -} - -// Find corresponding Chinese version images -function findChineseImages(enMdPath) { - // en/dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md → dishes/soup/昂刺鱼豆腐汤/ - const relative = path.relative('/home/anduin/Desktop/HowToCook/en', enMdPath); - const chinesePath = path.join('/home/anduin/Desktop/HowToCook', relative); - const chineseDir = path.dirname(chinesePath); - - if (!fs.existsSync(chineseDir)) return []; - - return fs.readdirSync(chineseDir) - .filter(f => /\.(jpg|jpeg|png|gif)$/i.test(f)) - .sort(); -} - -const mdFiles = getAllMdFiles('/home/anduin/Desktop/HowToCook/en'); -let fixed = 0; - -for (const mdFile of mdFiles) { - let content = fs.readFileSync(mdFile, 'utf8'); - const originalContent = content; - const chineseImages = findChineseImages(mdFile); - - if (chineseImages.length === 0) continue; - - // Replace all image references with relative paths to Chinese images - const imageRegex = /!\[([^\]]*)\]\(\.\/([^)]*)\)/g; - let match; - let imageIndex = 0; - - content = content.replace(imageRegex, (fullMatch, alt, imageName) => { - if (imageIndex < chineseImages.length) { - const correctImage = chineseImages[imageIndex]; - // Use relative path going up to dishes/ then down to Chinese image - const relPath = `../../dishes${mdFile.substring('/home/anduin/Desktop/HowToCook/en/dishes'.length).replace(/\/[^\/]+\.md$/, '')}/${correctImage}`; - console.log(`Fixed: ${path.relative('/home/anduin/Desktop/HowToCook', mdFile)}`); - console.log(` ${imageName} -> ${relPath}`); - imageIndex++; - fixed++; - return `![${alt}](${relPath})`; - } - return fullMatch; - }); - - if (content !== originalContent) { - fs.writeFileSync(mdFile, content); - } -} - -console.log(`\nTotal images fixed: ${fixed}`); diff --git a/properdocs.yml b/properdocs.yml deleted file mode 100644 index 46f195ca..000000000 --- a/properdocs.yml +++ /dev/null @@ -1,537 +0,0 @@ -site_name: How To Cook - -# Repository -repo_name: Anduin2017/HowToCook -repo_url: https://github.com/Anduin2017/HowToCook -edit_uri: "" - -use_directory_urls: true -docs_dir: . -theme: - font: false - name: material - language: zh - features: - - content.code.annotate - - content.code.select - - content.code.copy - # - content.tabs.link - # - header.autohide - # - navigation.expand - # - navigation.indexes - # - navigation.instant # Incompatible with mkdocs-static-i18n language switcher - - navigation.sections - - navigation.tabs - - navigation.tabs.sticky - - navigation.top - - navigation.footer - - navigation.tracking - - search.highlight - - search.share - - search.suggest - - toc.follow - # - toc.integrate - search_index_only: true - palette: - - media: "(prefers-color-scheme)" - toggle: - icon: material/link - name: Switch to light mode - - media: "(prefers-color-scheme: light)" - scheme: default - primary: indigo - accent: indigo - toggle: - icon: material/toggle-switch - name: Switch to dark mode - - media: "(prefers-color-scheme: dark)" - scheme: slate - primary: black - accent: indigo - toggle: - icon: material/toggle-switch-off - name: Switch to system preference - -extra: - alternate: - - name: 简体中文 - link: /zh/ - lang: zh - - name: English - link: /en/ - lang: en - icon: - annotation: material/arrow-right-circle - admonition: - note: octicons/tag-16 - abstract: octicons/checklist-16 - info: octicons/info-16 - tip: octicons/squirrel-16 - success: octicons/check-16 - question: octicons/question-16 - warning: octicons/alert-16 - failure: octicons/x-circle-16 - danger: octicons/zap-16 - bug: octicons/bug-16 - example: octicons/beaker-16 - quote: octicons/quote-16 - -markdown_extensions: - - md_in_html - - admonition - - pymdownx.details - - pymdownx.superfences - - abbr - - pymdownx.snippets - - pymdownx.tilde - - def_list - - pymdownx.tasklist: - custom_checkbox: true - - attr_list - - pymdownx.emoji: - emoji_index: !!python/name:material.extensions.emoji.twemoji - emoji_generator: !!python/name:material.extensions.emoji.to_svg - - pymdownx.superfences: - custom_fences: - - name: mermaid - class: mermaid - format: !!python/name:pymdownx.superfences.fence_code_format - -plugins: - - i18n: - docs_structure: folder - fallback_to_default: true - reconfigure_material: true - languages: - - locale: zh - default: true - name: 简体中文 - build: true - - locale: en - name: English - build: true - nav_translations: - 做菜之前: Before You Cook - 菜谱: Recipes - 按种类: By Category - 素菜: Vegetarian Dishes - 荤菜: Meat Dishes - 水产: Seafood - 早餐: Breakfast - 主食: Staple Foods - 半成品加工: Semi-finished Products - 汤与粥: Soups & Porridge - 饮料: Beverages - 酱料和其它材料: Sauces & Seasonings - 甜品: Desserts - 进阶知识学习: Advanced Knowledge - - offline - - same-dir - - search - -nav: - - README.md - - 做菜之前: - - tips/厨房准备.md - - tips/如何选择现在吃什么.md - - tips/食材相克与禁忌.md - - tips/learn/高压力锅.md - - tips/learn/空气炸锅.md - - tips/learn/去腥.md - - tips/learn/食品安全.md - - tips/learn/微波炉.md - - tips/learn/学习焯水.md - - tips/learn/学习炒与煎.md - - tips/learn/学习凉拌.md - - tips/learn/学习腌.md - - tips/learn/学习蒸.md - - tips/learn/学习煮.md - - - 菜谱: - - 按种类: # 只有两层section以上才能出现navigation expansion https://squidfunk.github.io/mkdocs-material/setup/setting-up-navigation/#navigation-sections - - - 素菜: - - dishes/vegetable_dish/拔丝土豆/拔丝土豆.md - - dishes/vegetable_dish/白灼菜心/白灼菜心.md - - dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md - - dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md - - dishes/vegetable_dish/炒滑蛋/炒滑蛋.md - - dishes/vegetable_dish/炒茄子.md - - dishes/vegetable_dish/炒青菜.md - - dishes/vegetable_dish/葱煎豆腐.md - - dishes/vegetable_dish/脆皮豆腐.md - - dishes/vegetable_dish/地三鲜.md - - dishes/vegetable_dish/干锅花菜/干锅花菜.md - - dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md - - dishes/vegetable_dish/蚝油生菜.md - - dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md - - dishes/vegetable_dish/红烧茄子.md - - dishes/vegetable_dish/虎皮青椒/虎皮青椒.md - - dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md - - dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md - - dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md - - dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md - - dishes/vegetable_dish/鸡蛋花/鸡蛋花.md - - dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md - - dishes/vegetable_dish/茄子炖土豆.md - - dishes/vegetable_dish/家常日本豆腐.md - - dishes/vegetable_dish/椒盐玉米/椒盐玉米.md - - dishes/vegetable_dish/金钱蛋.md - - dishes/vegetable_dish/金针菇日本豆腐煲.md - - dishes/vegetable_dish/烤茄子/烤茄子.md - - dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md - - dishes/vegetable_dish/雷椒皮蛋.md - - dishes/vegetable_dish/凉拌豆腐.md - - dishes/vegetable_dish/凉拌黄瓜.md - - dishes/vegetable_dish/凉拌金针菇.md - - dishes/vegetable_dish/凉拌木耳/凉拌木耳.md - - dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md - - dishes/vegetable_dish/凉拌油麦菜.md - - dishes/vegetable_dish/皮蛋豆腐.md - - dishes/vegetable_dish/蒲烧茄子.md - - dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md - - dishes/vegetable_dish/清炒花菜.md - - dishes/vegetable_dish/清蒸南瓜.md - - dishes/vegetable_dish/陕北熬豆角.md - - dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md - - dishes/vegetable_dish/手撕包菜/手撕包菜.md - - dishes/vegetable_dish/水油焖蔬菜.md - - dishes/vegetable_dish/松仁玉米.md - - dishes/vegetable_dish/素炒豆角.md - - dishes/vegetable_dish/酸辣土豆丝.md - - dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md - - dishes/vegetable_dish/蒜蓉西兰花.md - - dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md - - dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md - - dishes/vegetable_dish/西红柿炒鸡蛋.md - - dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md - - dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md - - dishes/vegetable_dish/小炒藕丁/小炒藕丁.md - - dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md - - dishes/vegetable_dish/印度葫芦丸子.md - - dishes/vegetable_dish/印度土豆花菜.md - - dishes/vegetable_dish/油醋爆蛋.md - - - 荤菜: - - dishes/meat_dish/澳门湿版免治牛肉饭.md - - dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md - - dishes/meat_dish/白菜猪肉炖粉条.md - - dishes/meat_dish/豉汁排骨.md - - dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md - - dishes/meat_dish/带把肘子.md - - dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md - - dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md - - dishes/meat_dish/番茄红酱.md - - dishes/meat_dish/粉蒸肉.md - - dishes/meat_dish/腐乳肉.md - - dishes/meat_dish/干煸仔鸡/干煸仔鸡.md - - dishes/meat_dish/宫保鸡丁/宫保鸡丁.md - - dishes/meat_dish/咕噜肉.md - - dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md - - dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md - - dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md - - dishes/meat_dish/黑椒牛柳/黑椒牛柳.md - - dishes/meat_dish/红烧鸡翅.md - - dishes/meat_dish/红烧肉/简易红烧肉.md - - dishes/meat_dish/红烧肉/南派红烧肉.md - - dishes/meat_dish/红烧猪蹄/红烧猪蹄.md - - dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md - - dishes/meat_dish/虎皮肘子.md - - dishes/meat_dish/黄瓜炒肉.md - - dishes/meat_dish/黄焖鸡.md - - dishes/meat_dish/黄油鸡.md - - dishes/meat_dish/徽派红烧肉/徽派红烧肉.md - - dishes/meat_dish/回锅肉/回锅肉.md - - dishes/meat_dish/尖椒炒牛肉.md - - dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md - - dishes/meat_dish/煎烤羊排/煎烤羊排.md - - dishes/meat_dish/姜炒鸡/姜炒鸡.md - - dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md - - dishes/meat_dish/酱牛肉/酱牛肉.md - - dishes/meat_dish/酱排骨/酱排骨.md - - dishes/meat_dish/茭白炒肉/茭白炒肉.md - - dishes/meat_dish/椒盐排条.md - - dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md - - dishes/meat_dish/咖喱肥牛/咖喱肥牛.md - - dishes/meat_dish/烤鸡翅.md - - dishes/meat_dish/可乐鸡翅.md - - dishes/meat_dish/口水鸡/口水鸡.md - - dishes/meat_dish/辣椒炒肉.md - - dishes/meat_dish/老妈蹄花/老妈蹄花.md - - dishes/meat_dish/老式锅包肉/老式锅包肉.md - - dishes/meat_dish/冷吃兔.md - - dishes/meat_dish/荔枝肉/荔枝肉.md - - dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md - - dishes/meat_dish/卤菜/卤菜.md - - dishes/meat_dish/萝卜炖羊排.md - - dishes/meat_dish/麻辣香锅.md - - dishes/meat_dish/麻婆豆腐/麻婆豆腐.md - - dishes/meat_dish/蚂蚁上树.md - - dishes/meat_dish/梅菜扣肉/梅菜扣肉.md - - dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md - - dishes/meat_dish/牛排/牛排.md - - dishes/meat_dish/农家一碗香/农家一碗香.md - - dishes/meat_dish/啤酒鸭/啤酒鸭.md - - dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md - - dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md - - dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md - - dishes/meat_dish/肉饼炖蛋.md - - dishes/meat_dish/杀猪菜.md - - dishes/meat_dish/山西过油肉.md - - dishes/meat_dish/商芝肉.md - - dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md - - dishes/meat_dish/水煮牛肉/水煮牛肉.md - - dishes/meat_dish/水煮肉片.md - - dishes/meat_dish/蒜苔炒肉末.md - - dishes/meat_dish/台式卤肉饭/台式卤肉饭.md - - dishes/meat_dish/糖醋里脊.md - - dishes/meat_dish/糖醋排骨/糖醋排骨.md - - dishes/meat_dish/甜辣烤全翅.md - - dishes/meat_dish/土豆炖排骨/土豆炖排骨.md - - dishes/meat_dish/无骨鸡爪/无骨鸡爪.md - - dishes/meat_dish/西红柿牛腩/西红柿牛腩.md - - dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md - - dishes/meat_dish/乡村啤酒鸭.md - - dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md - - dishes/meat_dish/香干肉丝.md - - dishes/meat_dish/香菇滑鸡/香菇滑鸡.md - - dishes/meat_dish/香煎五花肉/香煎五花肉.md - - dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md - - dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md - - dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md - - dishes/meat_dish/小炒鸡肝/小炒鸡肝.md - - dishes/meat_dish/小炒肉.md - - dishes/meat_dish/小米辣炒肉.md - - dishes/meat_dish/小酥肉.md - - dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md - - dishes/meat_dish/血浆鸭/血浆鸭.md - - dishes/meat_dish/羊排焖面/羊排焖面.md - - dishes/meat_dish/洋葱炒猪肉.md - - dishes/meat_dish/意式烤鸡.md - - dishes/meat_dish/鱼香茄子/鱼香茄子.md - - dishes/meat_dish/鱼香肉丝.md - - dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md - - dishes/meat_dish/猪皮冻/猪皮冻.md - - dishes/meat_dish/猪肉烩酸菜.md - - dishes/meat_dish/柱候牛腩/柱候牛腩.md - - dishes/meat_dish/孜然牛肉.md - - dishes/meat_dish/醉排骨/醉排骨.md - - - 水产: - - dishes/aquatic/白灼虾/白灼虾.md - - dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md - - dishes/aquatic/蛏抱蛋/蛏抱蛋.md - - dishes/aquatic/葱烧海参/葱烧海参.md - - dishes/aquatic/葱油桂鱼/葱油桂鱼.md - - dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md - - dishes/aquatic/红烧鲤鱼.md - - dishes/aquatic/红烧鱼.md - - dishes/aquatic/红烧鱼头.md - - dishes/aquatic/黄油煎虾/黄油煎虾.md - - dishes/aquatic/混合烤鱼/烤鱼.md - - dishes/aquatic/酱炖蟹.md - - dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md - - dishes/aquatic/咖喱炒蟹.md - - dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md - - dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md - - dishes/aquatic/清蒸生蚝.md - - dishes/aquatic/肉蟹煲.md - - dishes/aquatic/水煮鱼.md - - dishes/aquatic/蒜蓉虾/蒜蓉虾.md - - dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md - - dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md - - dishes/aquatic/微波葱姜黑鳕鱼.md - - dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md - - dishes/aquatic/响油鳝丝.md - - dishes/aquatic/小龙虾/小龙虾.md - - dishes/aquatic/油焖大虾/油焖大虾.md - - - 早餐: - - dishes/breakfast/茶叶蛋.md - - dishes/breakfast/蛋煎糍粑.md - - dishes/breakfast/桂圆红枣粥.md - - dishes/breakfast/韩国麻药鸡蛋.md - - dishes/breakfast/鸡蛋三明治.md - - dishes/breakfast/煎饺.md - - dishes/breakfast/金枪鱼酱三明治.md - - dishes/breakfast/空气炸锅面包片.md - - dishes/breakfast/美式炒蛋.md - - dishes/breakfast/牛奶燕麦.md - - dishes/breakfast/手抓饼.md - - dishes/breakfast/水煮玉米.md - - dishes/breakfast/苏格兰蛋/苏格兰蛋.md - - dishes/breakfast/太阳蛋.md - - dishes/breakfast/溏心蛋.md - - dishes/breakfast/吐司果酱.md - - dishes/breakfast/完美水煮蛋.md - - dishes/breakfast/微波炉蛋糕.md - - dishes/breakfast/微波炉荷包蛋.md - - dishes/breakfast/微波炉蒸蛋.md - - dishes/breakfast/温泉蛋/温泉蛋.md - - dishes/breakfast/燕麦鸡蛋饼.md - - dishes/breakfast/意式香肠北非蛋.md - - dishes/breakfast/蒸花卷.md - - dishes/breakfast/蒸水蛋.md - - - 主食: - - dishes/staple/炒方便面.md - - dishes/staple/炒河粉.md - - dishes/staple/炒凉粉/炒凉粉.md - - dishes/staple/炒馍.md - - dishes/staple/炒年糕.md - - dishes/staple/炒意大利面/炒意大利面.md - - dishes/staple/葱油拌面.md - - dishes/staple/蛋包饭.md - - dishes/staple/蛋炒饭.md - - dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md - - dishes/staple/豆角焖面/豆角焖面.md - - dishes/staple/韩式拌饭/韩式拌饭.md - - dishes/staple/河南蒸面条/河南蒸面条.md - - dishes/staple/红芸豆拌饭.md - - dishes/staple/火腿饭团/火腿饭团.md - - dishes/staple/基础牛奶面包/基础牛奶面包.md - - dishes/staple/茄子肉煎饼/茄子肉煎饼.md - - dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md - - dishes/staple/酱拌荞麦面/酱拌荞麦面.md - - dishes/staple/韭菜盒子.md - - dishes/staple/可乐炒饭.md - - dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md - - dishes/staple/醪糟小汤圆.md - - dishes/staple/老干妈拌面.md - - dishes/staple/老友猪肉粉/老友猪肉粉.md - - dishes/staple/烙饼/烙饼.md - - dishes/staple/利提巧卡.md - - dishes/staple/凉粉/凉粉.md - - dishes/staple/螺蛳粉.md - - dishes/staple/麻辣减脂荞麦面.md - - dishes/staple/麻油拌面.md - - dishes/staple/米饭/电饭煲蒸米饭.md - - dishes/staple/米饭/煮锅蒸米饭.md - - dishes/staple/披萨饼皮/披萨饼皮.md - - dishes/staple/热干面.md - - dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md - - dishes/staple/日式咖喱饭/日式咖喱饭.md - - dishes/staple/肉蛋盖饭.md - - dishes/staple/陕西油泼面/陕西油泼面.md - - dishes/staple/烧饼/芝麻烧饼.md - - dishes/staple/手工水饺.md - - dishes/staple/酸辣蕨根粉.md - - dishes/staple/汤面.md - - dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md - - dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md - - dishes/staple/鲜肉烧卖.md - - dishes/staple/咸肉菜饭.md - - dishes/staple/扬州炒饭/扬州炒饭.md - - dishes/staple/意式肉酱面/意式肉酱面.md - - dishes/staple/印度烤饼.md - - dishes/staple/印度焖饭.md - - dishes/staple/鹰嘴豆炸饼.md - - dishes/staple/炸酱面.md - - dishes/staple/照烧鸡腿饭.md - - dishes/staple/蒸卤面.md - - dishes/staple/中式馅饼/中式馅饼.md - - dishes/staple/猪油拌饭.md - - dishes/staple/煮泡面加蛋.md - - - 半成品加工: - - dishes/semi-finished/半成品意面.md - - dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md - - dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md - - dishes/semi-finished/懒人蛋挞/懒人蛋挞.md - - dishes/semi-finished/凉皮.md - - dishes/semi-finished/牛油火锅底料.md - - dishes/semi-finished/速冻馄饨.md - - dishes/semi-finished/速冻水饺.md - - dishes/semi-finished/速冻汤圆/速冻汤圆.md - - dishes/semi-finished/炸薯条/炸薯条.md - - - 汤与粥: - - dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md - - dishes/soup/陈皮排骨汤/陈皮排骨汤.md - - dishes/soup/陈皮排骨汤.md - - dishes/soup/番茄牛肉蛋花汤.md - - dishes/soup/勾芡香菇汤/勾芡香菇汤.md - - dishes/soup/黄瓜皮蛋汤.md - - dishes/soup/金针菇汤.md - - dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md - - dishes/soup/腊八粥.md - - dishes/soup/罗宋汤.md - - dishes/soup/米粥.md - - dishes/soup/奶油蘑菇汤.md - - dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md - - dishes/soup/排骨山药玉米汤/排骨山药玉米汤.md - - dishes/soup/皮蛋瘦肉粥.md - - dishes/soup/生汆丸子汤.md - - dishes/soup/西红柿鸡蛋汤.md - - dishes/soup/小米粥.md - - dishes/soup/羊肉汤/羊肉汤.md - - dishes/soup/银耳莲子粥/银耳莲子粥.md - - dishes/soup/玉米排骨汤/玉米排骨汤.md - - dishes/soup/朱雀汤/朱雀汤.md - - dishes/soup/紫菜蛋花汤.md - - - 饮料: - - dishes/drink/耙耙柑茶/耙耙柑茶.md - - dishes/drink/百香果橙子特调/百香果橙子特调.md - - dishes/drink/冰粉/冰粉.md - - dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md - - dishes/drink/冬瓜茶.md - - dishes/drink/海边落日/海边落日.md - - dishes/drink/金菲士/金菲士.md - - dishes/drink/金汤力/金汤力.md - - dishes/drink/酒酿醪糟/酒酿醪糟.md - - dishes/drink/可乐桶.md - - dishes/drink/奶茶.md - - dishes/drink/柠檬水/柠檬水.md - - dishes/drink/牛油果拉西.md - - dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md - - dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md - - dishes/drink/酸梅汤/酸梅汤.md - - dishes/drink/酸梅汤（半成品加工）.md - - dishes/drink/泰国手标红茶/泰国手标红茶.md - - dishes/drink/杨枝甘露.md - - dishes/drink/印度奶茶.md - - dishes/drink/长岛冰茶.md - - dishes/drink/B52轰炸机.md - - dishes/drink/Mojito莫吉托.md - - - 酱料和其它材料: - - dishes/condiment/草莓酱/草莓酱.md - - dishes/condiment/葱油.md - - dishes/condiment/简易版炒糖色.md - - dishes/condiment/蒜香酱油.md - - dishes/condiment/糖醋汁.md - - dishes/condiment/油泼辣子/油泼辣子.md - - dishes/condiment/油酥.md - - dishes/condiment/炸串酱料.md - - dishes/condiment/蔗糖糖浆/蔗糖糖浆.md - - - 甜品: - - dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md - - dishes/dessert/草莓冰淇淋/草莓冰淇淋.md - - dishes/dessert/反沙芋头/反沙芋头.md - - dishes/dessert/龟苓膏/龟苓膏.md - - dishes/dessert/红柚蛋糕/红柚蛋糕.md - - dishes/dessert/胡萝卜甜糕.md - - dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md - - dishes/dessert/烤蛋挞/烤蛋挞.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/玛格丽特饼干/玛格丽特饼干.md - - dishes/dessert/魔芋蛋糕/魔芋蛋糕.md - - dishes/dessert/戚风蛋糕/戚风蛋糕.md - - dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md - - dishes/dessert/提拉米苏/提拉米苏.md - - dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md - - dishes/dessert/雪花酥/雪花酥.md - - dishes/dessert/英式司康/英式司康.md - - dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md - - dishes/dessert/炸鲜奶/炸鲜奶.md - - - 进阶知识学习: - - tips/advanced/辅料技巧.md - - tips/advanced/高级专业术语.md - - tips/advanced/糖色的炒制.md - - tips/advanced/油温判断技巧.md - - - CONTRIBUTING.md - - CODE_OF_CONDUCT.md diff --git a/requirements.txt b/requirements.txt deleted file mode 100644 index 379eba5f..000000000 --- a/requirements.txt +++ /dev/null @@ -1,5 +0,0 @@ -mkdocs-material>=9.0 -mkdocs-same-dir -mkdocs-static-i18n>=1.2.0 -properdocs>=1.6.7 -pymdown-extensions diff --git a/starsystem/0Star.md b/starsystem/0Star.md deleted file mode 100644 index 89e952ce..000000000 --- a/starsystem/0Star.md +++ /dev/null @@ -1,3 +0,0 @@ -# 0 星难度菜品 - -* [煎烤羊排](./../dishes/meat_dish/煎烤羊排/煎烤羊排.md) \ No newline at end of file diff --git a/starsystem/1Star.md b/starsystem/1Star.md deleted file mode 100644 index 7ccf43f6..000000000 --- a/starsystem/1Star.md +++ /dev/null @@ -1,35 +0,0 @@ -# 1 星难度菜品 - -* [吐司果酱](./../dishes/breakfast/吐司果酱.md) -* [微波炉荷包蛋](./../dishes/breakfast/微波炉荷包蛋.md) -* [微波炉蒸蛋](./../dishes/breakfast/微波炉蒸蛋.md) -* [微波炉蛋糕](./../dishes/breakfast/微波炉蛋糕.md) -* [牛奶燕麦](./../dishes/breakfast/牛奶燕麦.md) -* [空气炸锅面包片](./../dishes/breakfast/空气炸锅面包片.md) -* [金枪鱼酱三明治](./../dishes/breakfast/金枪鱼酱三明治.md) -* [韩国麻药鸡蛋](./../dishes/breakfast/韩国麻药鸡蛋.md) -* [蔗糖糖浆](./../dishes/condiment/蔗糖糖浆/蔗糖糖浆.md) -* [奇异果菠菜特调](./../dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md) -* [柠檬水](./../dishes/drink/柠檬水/柠檬水.md) -* [牛油果拉西](./../dishes/drink/牛油果拉西.md) -* [砂糖椰子冰沙](./../dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md) -* [酸梅汤（半成品加工）](./../dishes/drink/酸梅汤（半成品加工）.md) -* [黔式腊肠娃娃菜](./../dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md) -* [半成品意面](./../dishes/semi-finished/半成品意面.md) -* [速冻水饺](./../dishes/semi-finished/速冻水饺.md) -* [速冻汤圆](./../dishes/semi-finished/速冻汤圆/速冻汤圆.md) -* [奶油蘑菇汤](./../dishes/soup/奶油蘑菇汤.md) -* [朱雀汤](./../dishes/soup/朱雀汤/朱雀汤.md) -* [意式肉酱面](./../dishes/staple/意式肉酱面/意式肉酱面.md) -* [煮泡面加蛋](./../dishes/staple/煮泡面加蛋.md) -* [猪油拌饭](./../dishes/staple/猪油拌饭.md) -* [电饭煲蒸米饭](./../dishes/staple/米饭/电饭煲蒸米饭.md) -* [老干妈拌面](./../dishes/staple/老干妈拌面.md) -* [螺蛳粉](./../dishes/staple/螺蛳粉.md) -* [麻油拌面](./../dishes/staple/麻油拌面.md) -* [凉拌油麦菜](./../dishes/vegetable_dish/凉拌油麦菜.md) -* [凉拌黄瓜](./../dishes/vegetable_dish/凉拌黄瓜.md) -* [清蒸南瓜](./../dishes/vegetable_dish/清蒸南瓜.md) -* [炒滑蛋](./../dishes/vegetable_dish/炒滑蛋/炒滑蛋.md) -* [皮蛋豆腐](./../dishes/vegetable_dish/皮蛋豆腐.md) -* [鸡蛋花](./../dishes/vegetable_dish/鸡蛋花/鸡蛋花.md) \ No newline at end of file diff --git a/starsystem/2Star.md b/starsystem/2Star.md deleted file mode 100644 index 2f7b3720..000000000 --- a/starsystem/2Star.md +++ /dev/null @@ -1,91 +0,0 @@ -# 2 星难度菜品 - -* [白灼虾](./../dishes/aquatic/白灼虾/白灼虾.md) -* [蒜蓉虾](./../dishes/aquatic/蒜蓉虾/蒜蓉虾.md) -* [蒜香黄油虾](./../dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md) -* [太阳蛋](./../dishes/breakfast/太阳蛋.md) -* [手抓饼](./../dishes/breakfast/手抓饼.md) -* [桂圆红枣粥](./../dishes/breakfast/桂圆红枣粥.md) -* [水煮玉米](./../dishes/breakfast/水煮玉米.md) -* [煎饺](./../dishes/breakfast/煎饺.md) -* [燕麦鸡蛋饼](./../dishes/breakfast/燕麦鸡蛋饼.md) -* [美式炒蛋](./../dishes/breakfast/美式炒蛋.md) -* [蒸水蛋](./../dishes/breakfast/蒸水蛋.md) -* [蒸花卷](./../dishes/breakfast/蒸花卷.md) -* [蛋煎糍粑](./../dishes/breakfast/蛋煎糍粑.md) -* [鸡蛋三明治](./../dishes/breakfast/鸡蛋三明治.md) -* [油酥](./../dishes/condiment/油酥.md) -* [炸串酱料](./../dishes/condiment/炸串酱料.md) -* [糖醋汁](./../dishes/condiment/糖醋汁.md) -* [草莓酱](./../dishes/condiment/草莓酱/草莓酱.md) -* [蒜香酱油](./../dishes/condiment/蒜香酱油.md) -* [烤箱版巴斯克芝士蛋糕](./../dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.md) -* [草莓冰淇淋](./../dishes/dessert/草莓冰淇淋/草莓冰淇淋.md) -* [龟苓膏](./../dishes/dessert/龟苓膏/龟苓膏.md) -* [冬瓜茶](./../dishes/drink/冬瓜茶.md) -* [冰粉](./../dishes/drink/冰粉/冰粉.md) -* [印度奶茶](./../dishes/drink/印度奶茶.md) -* [可乐桶](./../dishes/drink/可乐桶.md) -* [奶茶](./../dishes/drink/奶茶.md) -* [杨枝甘露](./../dishes/drink/杨枝甘露.md) -* [耙耙柑茶](./../dishes/drink/耙耙柑茶/耙耙柑茶.md) -* [金汤力](./../dishes/drink/金汤力/金汤力.md) -* [金菲士](./../dishes/drink/金菲士/金菲士.md) -* [长岛冰茶](./../dishes/drink/长岛冰茶.md) -* [澳门湿版免治牛肉饭](./../dishes/meat_dish/澳门湿版免治牛肉饭.md) -* [荷兰豆炒腊肠](./../dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md) -* [蒜苔炒肉末](./../dishes/meat_dish/蒜苔炒肉末.md) -* [豆豉鲮鱼油麦菜](./../dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md) -* [炸薯条](./../dishes/semi-finished/炸薯条/炸薯条.md) -* [空气炸锅鸡翅中](./../dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md) -* [速冻馄饨](./../dishes/semi-finished/速冻馄饨.md) -* [小米粥](./../dishes/soup/小米粥.md) -* [排骨山药玉米汤](./../dishes/soup/排骨山药玉米汤/排骨山药玉米汤.md) -* [米粥](./../dishes/soup/米粥.md) -* [紫菜蛋花汤](./../dishes/soup/紫菜蛋花汤.md) -* [西红柿鸡蛋汤](./../dishes/soup/西红柿鸡蛋汤.md) -* [金针菇汤](./../dishes/soup/金针菇汤.md) -* [黄瓜皮蛋汤](./../dishes/soup/黄瓜皮蛋汤.md) -* [微波炉腊肠煲仔饭](./../dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md) -* [汤面](./../dishes/staple/汤面.md) -* [炒方便面](./../dishes/staple/炒方便面.md) -* [电饭煲三文鱼炊饭](./../dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md) -* [煮锅蒸米饭](./../dishes/staple/米饭/煮锅蒸米饭.md) -* [葱油拌面](./../dishes/staple/葱油拌面.md) -* [西红柿鸡蛋挂面](./../dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md) -* [酱拌荞麦面](./../dishes/staple/酱拌荞麦面/酱拌荞麦面.md) -* [酸辣蕨根粉](./../dishes/staple/酸辣蕨根粉.md) -* [醪糟小汤圆](./../dishes/staple/醪糟小汤圆.md) -* [陕西油泼面](./../dishes/staple/陕西油泼面/陕西油泼面.md) -* [鲣鱼海苔玉米饭](./../dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md) -* [麻辣减脂荞麦面](./../dishes/staple/麻辣减脂荞麦面.md) -* [凉拌木耳](./../dishes/vegetable_dish/凉拌木耳/凉拌木耳.md) -* [凉拌莴笋](./../dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md) -* [凉拌豆腐](./../dishes/vegetable_dish/凉拌豆腐.md) -* [凉拌金针菇](./../dishes/vegetable_dish/凉拌金针菇.md) -* [松仁玉米](./../dishes/vegetable_dish/松仁玉米.md) -* [水油焖蔬菜](./../dishes/vegetable_dish/水油焖蔬菜.md) -* [油醋爆蛋](./../dishes/vegetable_dish/油醋爆蛋.md) -* [洋葱炒鸡蛋](./../dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md) -* [清炒花菜](./../dishes/vegetable_dish/清炒花菜.md) -* [炒青菜](./../dishes/vegetable_dish/炒青菜.md) -* [白灼菜心](./../dishes/vegetable_dish/白灼菜心/白灼菜心.md) -* [糖拌西红柿](./../dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md) -* [素炒豆角](./../dishes/vegetable_dish/素炒豆角.md) -* [芹菜拌茶树菇](./../dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md) -* [莴笋叶煎饼](./../dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md) -* [菠菜炒鸡蛋](./../dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md) -* [蒜蓉空心菜](./../dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md) -* [蒜蓉西兰花](./../dishes/vegetable_dish/蒜蓉西兰花.md) -* [蚝油生菜](./../dishes/vegetable_dish/蚝油生菜.md) -* [西红柿炒鸡蛋](./../dishes/vegetable_dish/西红柿炒鸡蛋.md) -* [西红柿豆腐汤羹](./../dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md) -* [西葫芦炒鸡蛋](./../dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md) -* [话梅煮毛豆](./../dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md) -* [酸辣土豆丝](./../dishes/vegetable_dish/酸辣土豆丝.md) -* [金针菇日本豆腐煲](./../dishes/vegetable_dish/金针菇日本豆腐煲.md) -* [陕北熬豆角](./../dishes/vegetable_dish/陕北熬豆角.md) -* [雷椒皮蛋](./../dishes/vegetable_dish/雷椒皮蛋.md) -* [鸡蛋火腿炒黄瓜](./../dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md) -* [微波炉鸡蛋羹](./../dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md) -* [鸡蛋羹](./../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md) \ No newline at end of file diff --git a/starsystem/3Star.md b/starsystem/3Star.md deleted file mode 100644 index d5400eb0..000000000 --- a/starsystem/3Star.md +++ /dev/null @@ -1,128 +0,0 @@ -# 3 星难度菜品 - -* [响油鳝丝](./../dishes/aquatic/响油鳝丝.md) -* [干煎阿根廷红虾](./../dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md) -* [微波葱姜黑鳕鱼](./../dishes/aquatic/微波葱姜黑鳕鱼.md) -* [清蒸生蚝](./../dishes/aquatic/清蒸生蚝.md) -* [清蒸鲈鱼](./../dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md) -* [芥末黄油罗氏虾](./../dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md) -* [葱烧海参](./../dishes/aquatic/葱烧海参/葱烧海参.md) -* [蛏抱蛋](./../dishes/aquatic/蛏抱蛋/蛏抱蛋.md) -* [酱炖蟹](./../dishes/aquatic/酱炖蟹.md) -* [鲤鱼炖白菜](./../dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md) -* [鳊鱼炖豆腐](./../dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md) -* [黄油煎虾](./../dishes/aquatic/黄油煎虾/黄油煎虾.md) -* [意式香肠北非蛋](./../dishes/breakfast/意式香肠北非蛋.md) -* [温泉蛋](./../dishes/breakfast/温泉蛋/温泉蛋.md) -* [溏心蛋](./../dishes/breakfast/溏心蛋.md) -* [苏格兰蛋](./../dishes/breakfast/苏格兰蛋/苏格兰蛋.md) -* [茶叶蛋](./../dishes/breakfast/茶叶蛋.md) -* [油泼辣子](./../dishes/condiment/油泼辣子/油泼辣子.md) -* [葱油](./../dishes/condiment/葱油.md) -* [反沙芋头](./../dishes/dessert/反沙芋头/反沙芋头.md) -* [奥利奥冰淇淋](./../dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md) -* [炸鲜奶](./../dishes/dessert/炸鲜奶/炸鲜奶.md) -* [玛格丽特饼干](./../dishes/dessert/玛格丽特饼干/玛格丽特饼干.md) -* [红柚蛋糕](./../dishes/dessert/红柚蛋糕/红柚蛋糕.md) -* [胡萝卜甜糕](./../dishes/dessert/胡萝卜甜糕.md) -* [英式司康](./../dishes/dessert/英式司康/英式司康.md) -* [雪花酥](./../dishes/dessert/雪花酥/雪花酥.md) -* [B52轰炸机](./../dishes/drink/B52轰炸机.md) -* [Mojito莫吉托](./../dishes/drink/Mojito莫吉托.md) -* [泰国手标红茶](./../dishes/drink/泰国手标红茶/泰国手标红茶.md) -* [海边落日](./../dishes/drink/海边落日/海边落日.md) -* [百香果橙子特调](./../dishes/drink/百香果橙子特调/百香果橙子特调.md) -* [菠萝咖啡特调](./../dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md) -* [农家一碗香](./../dishes/meat_dish/农家一碗香/农家一碗香.md) -* [凉拌鸡丝](./../dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md) -* [卤菜](./../dishes/meat_dish/卤菜/卤菜.md) -* [口水鸡](./../dishes/meat_dish/口水鸡/口水鸡.md) -* [可乐鸡翅](./../dishes/meat_dish/可乐鸡翅.md) -* [土豆炖排骨](./../dishes/meat_dish/土豆炖排骨/土豆炖排骨.md) -* [奶酪培根通心粉](./../dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md) -* [姜炒鸡](./../dishes/meat_dish/姜炒鸡/姜炒鸡.md) -* [姜葱捞鸡](./../dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md) -* [孜然牛肉](./../dishes/meat_dish/孜然牛肉.md) -* [小炒肉](./../dishes/meat_dish/小炒肉.md) -* [小炒鸡肝](./../dishes/meat_dish/小炒鸡肝/小炒鸡肝.md) -* [小米辣炒肉](./../dishes/meat_dish/小米辣炒肉.md) -* [小酥肉](./../dishes/meat_dish/小酥肉.md) -* [尖椒炒牛肉](./../dishes/meat_dish/尖椒炒牛肉.md) -* [意式烤鸡](./../dishes/meat_dish/意式烤鸡.md) -* [水煮牛肉](./../dishes/meat_dish/水煮牛肉/水煮牛肉.md) -* [洋葱炒猪肉](./../dishes/meat_dish/洋葱炒猪肉.md) -* [清蒸鳜鱼](./../dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md) -* [湖南家常红烧肉](./../dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md) -* [烤鸡翅](./../dishes/meat_dish/烤鸡翅.md) -* [甜辣烤全翅](./../dishes/meat_dish/甜辣烤全翅.md) -* [瘦肉土豆片](./../dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md) -* [白菜猪肉炖粉条](./../dishes/meat_dish/白菜猪肉炖粉条.md) -* [简易红烧肉](./../dishes/meat_dish/红烧肉/简易红烧肉.md) -* [红烧鸡翅](./../dishes/meat_dish/红烧鸡翅.md) -* [肉饼炖蛋](./../dishes/meat_dish/肉饼炖蛋.md) -* [芥末罗氏虾](./../dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md) -* [茭白炒肉](./../dishes/meat_dish/茭白炒肉/茭白炒肉.md) -* [蚂蚁上树](./../dishes/meat_dish/蚂蚁上树.md) -* [豉汁蒸白鱔](./../dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔.md) -* [辣椒炒肉](./../dishes/meat_dish/辣椒炒肉.md) -* [青椒土豆炒肉](./../dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md) -* [香干肉丝](./../dishes/meat_dish/香干肉丝.md) -* [香干芹菜炒肉](./../dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md) -* [香煎五花肉](./../dishes/meat_dish/香煎五花肉/香煎五花肉.md) -* [香菇滑鸡](./../dishes/meat_dish/香菇滑鸡/香菇滑鸡.md) -* [鱼香茄子](./../dishes/meat_dish/鱼香茄子/鱼香茄子.md) -* [麻婆豆腐](./../dishes/meat_dish/麻婆豆腐/麻婆豆腐.md) -* [麻辣香锅](./../dishes/meat_dish/麻辣香锅.md) -* [黄焖鸡](./../dishes/meat_dish/黄焖鸡.md) -* [黄瓜炒肉](./../dishes/meat_dish/黄瓜炒肉.md) -* [凉皮](./../dishes/semi-finished/凉皮.md) -* [懒人蛋挞](./../dishes/semi-finished/懒人蛋挞/懒人蛋挞.md) -* [空气炸锅羊排](./../dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md) -* [勾芡香菇汤](./../dishes/soup/勾芡香菇汤/勾芡香菇汤.md) -* [昂刺鱼豆腐汤](./../dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md) -* [玉米排骨汤](./../dishes/soup/玉米排骨汤/玉米排骨汤.md) -* [番茄牛肉蛋花汤](./../dishes/soup/番茄牛肉蛋花汤.md) -* [皮蛋瘦肉粥](./../dishes/soup/皮蛋瘦肉粥.md) -* [羊肉汤](./../dishes/soup/羊肉汤/羊肉汤.md) -* [陈皮排骨汤](./../dishes/soup/陈皮排骨汤/陈皮排骨汤.md) -* [凉粉](./../dishes/staple/凉粉/凉粉.md) -* [印度烤饼](./../dishes/staple/印度烤饼.md) -* [可乐炒饭](./../dishes/staple/可乐炒饭.md) -* [炒凉粉](./../dishes/staple/炒凉粉/炒凉粉.md) -* [炒年糕](./../dishes/staple/炒年糕.md) -* [炒意大利面](./../dishes/staple/炒意大利面/炒意大利面.md) -* [炒馍](./../dishes/staple/炒馍.md) -* [炸酱面](./../dishes/staple/炸酱面.md) -* [芝麻烧饼](./../dishes/staple/烧饼/芝麻烧饼.md) -* [热干面](./../dishes/staple/热干面.md) -* [红芸豆拌饭](./../dishes/staple/红芸豆拌饭.md) -* [老友猪肉粉](./../dishes/staple/老友猪肉粉/老友猪肉粉.md) -* [肉蛋盖饭](./../dishes/staple/肉蛋盖饭.md) -* [茄子肉煎饼](./../dishes/staple/茄子肉煎饼/茄子肉煎饼.md) -* [蛋包饭](./../dishes/staple/蛋包饭.md) -* [蛋炒饭](./../dishes/staple/蛋炒饭.md) -* [豆角焖面](./../dishes/staple/豆角焖面/豆角焖面.md) -* [韩式拌饭](./../dishes/staple/韩式拌饭/韩式拌饭.md) -* [韭菜盒子](./../dishes/staple/韭菜盒子.md) -* [上汤娃娃菜](./../dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md) -* [包菜炒鸡蛋粉丝](./../dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md) -* [印度土豆花菜](./../dishes/vegetable_dish/印度土豆花菜.md) -* [地三鲜](./../dishes/vegetable_dish/地三鲜.md) -* [家常日本豆腐](./../dishes/vegetable_dish/家常日本豆腐.md) -* [小炒藕丁](./../dishes/vegetable_dish/小炒藕丁/小炒藕丁.md) -* [干锅花菜](./../dishes/vegetable_dish/干锅花菜/干锅花菜.md) -* [手撕包菜](./../dishes/vegetable_dish/手撕包菜/手撕包菜.md) -* [拔丝土豆](./../dishes/vegetable_dish/拔丝土豆/拔丝土豆.md) -* [椒盐玉米](./../dishes/vegetable_dish/椒盐玉米/椒盐玉米.md) -* [榄菜肉末四季豆](./../dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md) -* [炒茄子](./../dishes/vegetable_dish/炒茄子.md) -* [烤茄子](./../dishes/vegetable_dish/烤茄子/烤茄子.md) -* [红烧冬瓜](./../dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md) -* [脆皮豆腐](./../dishes/vegetable_dish/脆皮豆腐.md) -* [茄子炖土豆](./../dishes/vegetable_dish/茄子炖土豆.md) -* [葱煎豆腐](./../dishes/vegetable_dish/葱煎豆腐.md) -* [蒲烧茄子](./../dishes/vegetable_dish/蒲烧茄子.md) -* [虎皮青椒](./../dishes/vegetable_dish/虎皮青椒/虎皮青椒.md) -* [蚝油三鲜菇](./../dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md) -* [金钱蛋](./../dishes/vegetable_dish/金钱蛋.md) -* [蒸箱鸡蛋羹](./../dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md) \ No newline at end of file diff --git a/starsystem/4Star.md b/starsystem/4Star.md deleted file mode 100644 index b35507ab..000000000 --- a/starsystem/4Star.md +++ /dev/null @@ -1,89 +0,0 @@ -# 4 星难度菜品 - -* [咖喱炒蟹](./../dishes/aquatic/咖喱炒蟹.md) -* [小龙虾](./../dishes/aquatic/小龙虾/小龙虾.md) -* [水煮鱼](./../dishes/aquatic/水煮鱼.md) -* [油焖大虾](./../dishes/aquatic/油焖大虾/油焖大虾.md) -* [烤鱼](./../dishes/aquatic/混合烤鱼/烤鱼.md) -* [糖醋鲤鱼](./../dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md) -* [红烧鱼](./../dishes/aquatic/红烧鱼.md) -* [红烧鱼头](./../dishes/aquatic/红烧鱼头.md) -* [红烧鲤鱼](./../dishes/aquatic/红烧鲤鱼.md) -* [肉蟹煲](./../dishes/aquatic/肉蟹煲.md) -* [葱油桂鱼](./../dishes/aquatic/葱油桂鱼/葱油桂鱼.md) -* [香煎翘嘴鱼](./../dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md) -* [简易版炒糖色](./../dishes/condiment/简易版炒糖色.md) -* [咖啡椰奶冻](./../dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md) -* [提拉米苏](./../dishes/dessert/提拉米苏/提拉米苏.md) -* [烤蛋挞](./../dishes/dessert/烤蛋挞/烤蛋挞.md) -* [酸奶意式奶冻](./../dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md) -* [魔芋蛋糕](./../dishes/dessert/魔芋蛋糕/魔芋蛋糕.md) -* [酒酿醪糟](./../dishes/drink/酒酿醪糟/酒酿醪糟.md) -* [酸梅汤](./../dishes/drink/酸梅汤/酸梅汤.md) -* [乡村啤酒鸭](./../dishes/meat_dish/乡村啤酒鸭.md) -* [冬瓜酿肉](./../dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md) -* [冷吃兔](./../dishes/meat_dish/冷吃兔.md) -* [咕噜肉](./../dishes/meat_dish/咕噜肉.md) -* [咖喱肥牛](./../dishes/meat_dish/咖喱肥牛/咖喱肥牛.md) -* [啤酒鸭](./../dishes/meat_dish/啤酒鸭/啤酒鸭.md) -* [回锅肉](./../dishes/meat_dish/回锅肉/回锅肉.md) -* [宫保鸡丁](./../dishes/meat_dish/宫保鸡丁/宫保鸡丁.md) -* [小炒黄牛肉](./../dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md) -* [尖叫牛蛙](./../dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md) -* [山西过油肉](./../dishes/meat_dish/山西过油肉.md) -* [干煸仔鸡](./../dishes/meat_dish/干煸仔鸡/干煸仔鸡.md) -* [广式萝卜牛腩](./../dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md) -* [徽派红烧肉](./../dishes/meat_dish/徽派红烧肉/徽派红烧肉.md) -* [新疆大盘鸡](./../dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md) -* [杀猪菜](./../dishes/meat_dish/杀猪菜.md) -* [柱候牛腩](./../dishes/meat_dish/柱候牛腩/柱候牛腩.md) -* [梅菜扣肉](./../dishes/meat_dish/梅菜扣肉/梅菜扣肉.md) -* [椒盐排条](./../dishes/meat_dish/椒盐排条.md) -* [湘祁米夫鸭](./../dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md) -* [煎烤羊排](./../dishes/meat_dish/煎烤羊排/煎烤羊排.md) -* [牛排](./../dishes/meat_dish/牛排/牛排.md) -* [番茄红酱](./../dishes/meat_dish/番茄红酱.md) -* [粉蒸肉](./../dishes/meat_dish/粉蒸肉.md) -* [糖醋排骨](./../dishes/meat_dish/糖醋排骨/糖醋排骨.md) -* [糖醋里脊](./../dishes/meat_dish/糖醋里脊.md) -* [红烧猪蹄](./../dishes/meat_dish/红烧猪蹄/红烧猪蹄.md) -* [南派红烧肉](./../dishes/meat_dish/红烧肉/南派红烧肉.md) -* [羊排焖面](./../dishes/meat_dish/羊排焖面/羊排焖面.md) -* [老妈蹄花](./../dishes/meat_dish/老妈蹄花/老妈蹄花.md) -* [老式锅包肉](./../dishes/meat_dish/老式锅包肉/老式锅包肉.md) -* [荔枝肉](./../dishes/meat_dish/荔枝肉/荔枝肉.md) -* [萝卜炖羊排](./../dishes/meat_dish/萝卜炖羊排.md) -* [西红柿土豆炖牛肉](./../dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md) -* [豉汁排骨](./../dishes/meat_dish/豉汁排骨.md) -* [贵州辣子鸡](./../dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md) -* [酱排骨](./../dishes/meat_dish/酱排骨/酱排骨.md) -* [醉排骨](./../dishes/meat_dish/醉排骨/醉排骨.md) -* [香辣鸡爪煲](./../dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md) -* [鱼香肉丝](./../dishes/meat_dish/鱼香肉丝.md) -* [黄油鸡](./../dishes/meat_dish/黄油鸡.md) -* [黑椒牛柳](./../dishes/meat_dish/黑椒牛柳/黑椒牛柳.md) -* [排骨苦瓜汤](./../dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md) -* [生汆丸子汤](./../dishes/soup/生汆丸子汤.md) -* [罗宋汤](./../dishes/soup/罗宋汤.md) -* [腊八粥](./../dishes/soup/腊八粥.md) -* [菌菇炖乳鸽](./../dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md) -* [银耳莲子粥](./../dishes/soup/银耳莲子粥/银耳莲子粥.md) -* [陈皮排骨汤](./../dishes/soup/陈皮排骨汤.md) -* [中式馅饼](./../dishes/staple/中式馅饼/中式馅饼.md) -* [咸肉菜饭](./../dishes/staple/咸肉菜饭.md) -* [扬州炒饭](./../dishes/staple/扬州炒饭/扬州炒饭.md) -* [披萨饼皮](./../dishes/staple/披萨饼皮/披萨饼皮.md) -* [日式咖喱饭](./../dishes/staple/日式咖喱饭/日式咖喱饭.md) -* [日式肥牛丼饭](./../dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md) -* [河南蒸面条](./../dishes/staple/河南蒸面条/河南蒸面条.md) -* [火腿饭团](./../dishes/staple/火腿饭团/火腿饭团.md) -* [炒河粉](./../dishes/staple/炒河粉.md) -* [烙饼](./../dishes/staple/烙饼/烙饼.md) -* [照烧鸡腿饭](./../dishes/staple/照烧鸡腿饭.md) -* [空气炸锅照烧鸡饭](./../dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md) -* [蒸卤面](./../dishes/staple/蒸卤面.md) -* [鲜肉烧卖](./../dishes/staple/鲜肉烧卖.md) -* [鹰嘴豆炸饼](./../dishes/staple/鹰嘴豆炸饼.md) -* [示例菜](./../dishes/template/示例菜/示例菜.md) -* [印度葫芦丸子](./../dishes/vegetable_dish/印度葫芦丸子.md) -* [红烧茄子](./../dishes/vegetable_dish/红烧茄子.md) \ No newline at end of file diff --git a/starsystem/5Star.md b/starsystem/5Star.md deleted file mode 100644 index c040137a..000000000 --- a/starsystem/5Star.md +++ /dev/null @@ -1,25 +0,0 @@ -# 5 星难度菜品 - -* [完美水煮蛋](./../dishes/breakfast/完美水煮蛋.md) -* [戚风蛋糕](./../dishes/dessert/戚风蛋糕/戚风蛋糕.md) -* [无厨师机蜂蜜面包](./../dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md) -* [芋泥雪媚娘](./../dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md) -* [台式卤肉饭](./../dishes/meat_dish/台式卤肉饭/台式卤肉饭.md) -* [商芝肉](./../dishes/meat_dish/商芝肉.md) -* [巴基斯坦牛肉咖喱](./../dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md) -* [带把肘子](./../dishes/meat_dish/带把肘子.md) -* [无骨鸡爪](./../dishes/meat_dish/无骨鸡爪/无骨鸡爪.md) -* [枝竹羊腩煲](./../dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md) -* [水煮肉片](./../dishes/meat_dish/水煮肉片.md) -* [猪皮冻](./../dishes/meat_dish/猪皮冻/猪皮冻.md) -* [猪肉烩酸菜](./../dishes/meat_dish/猪肉烩酸菜.md) -* [腐乳肉](./../dishes/meat_dish/腐乳肉.md) -* [虎皮肘子](./../dishes/meat_dish/虎皮肘子.md) -* [血浆鸭](./../dishes/meat_dish/血浆鸭/血浆鸭.md) -* [西红柿牛腩](./../dishes/meat_dish/西红柿牛腩/西红柿牛腩.md) -* [酱牛肉](./../dishes/meat_dish/酱牛肉/酱牛肉.md) -* [牛油火锅底料](./../dishes/semi-finished/牛油火锅底料.md) -* [利提巧卡](./../dishes/staple/利提巧卡.md) -* [印度焖饭](./../dishes/staple/印度焖饭.md) -* [基础牛奶面包](./../dishes/staple/基础牛奶面包/基础牛奶面包.md) -* [手工水饺](./../dishes/staple/手工水饺.md) \ No newline at end of file diff --git a/starsystem/7Star.md b/starsystem/7Star.md deleted file mode 100644 index e217d71f..000000000 --- a/starsystem/7Star.md +++ /dev/null @@ -1,3 +0,0 @@ -# 7 星难度菜品 - -* [无厨师机蜂蜜面包](./../dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md) \ No newline at end of file diff --git a/starsystem/8Star.md b/starsystem/8Star.md deleted file mode 100644 index ccd9d04d..000000000 --- a/starsystem/8Star.md +++ /dev/null @@ -1,3 +0,0 @@ -# 8 星难度菜品 - -* [照烧鸡腿饭](./../dishes/staple/照烧鸡腿饭.md) \ No newline at end of file