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Add English translations for all 379 recipe and tip files
Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to translate all Chinese content to English under en/ subfolder: - en/dishes/: all recipe categories (aquatic, breakfast, condiment, dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish) - en/tips/: learn/ and advanced/ cooking guides - en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese at the root and English at /en/, with a language switcher in the UI. Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
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Anduin Xue
71
en/dishes/staple/中式馅饼/中式馅饼.md
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71
en/dishes/staple/中式馅饼/中式馅饼.md
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|
||||
# 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)
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||||
* Egg: (optional, 1)
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||||
|
||||
Calculate the ratio of raw materials to be used based on the above conditions.
|
||||
|
||||
## Instructions
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||||
|
||||
### 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.
|
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* 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.
|
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* Mince the garlic.
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* Cut the green onion into segments.
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* Mince the carrot (for the filling, so it should be as fine as possible; rough chopping is acceptable).
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|
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### Cooking
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||||
* Heat the wok with cold oil, using a generous amount of oil.
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* Once the oil is hot, add the minced garlic and stir-fry until fragrant.
|
||||
* Add the marinated ground meat, stir-fry until cooked through.
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* 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).
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* 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.
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||||
|
||||
## Additional Notes
|
||||
|
||||
- After adding the ground meat and minced carrot to the batter, mix thoroughly to ensure the flavor is distributed throughout the pie.
|
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- 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.
|
||||
85
en/dishes/staple/凉粉/凉粉.md
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85
en/dishes/staple/凉粉/凉粉.md
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# How to Make Liangfen
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|
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|
||||
Liangfen won't make you feel sad!
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|
||||
Estimated Cooking Difficulty: ★★★
|
||||
|
||||
## Ingredients and Tools
|
||||
|
||||
- Pea starch
|
||||
- Garlic
|
||||
- Millet peppers
|
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- 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.
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||||
|
||||
|
||||
|
||||
- Mix 100g of pea starch with 100g of water and stir well.
|
||||
|
||||
|
||||
|
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- Pour 600g of water into a pot, bring to a boil over high heat, then reduce to low heat.
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||||
|
||||
|
||||
|
||||
- Pour in the starch water while stirring continuously until the mixture becomes thick and has an even color.
|
||||
|
||||
|
||||
|
||||
- Find a container and brush a thin layer of cooking oil on the inside.
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|
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|
||||
|
||||
- Pour the cooked starch mixture into the container and refrigerate for 2-4 hours.
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||||
|
||||
|
||||
|
||||
- Take it out after refrigeration, unmold, and cut into strips.
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||||
|
||||
|
||||
|
||||
- Mince the garlic and millet peppers. Add 10g of chili powder and 5g of crushed peanuts, then mix well with hot oil.
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||||
|
||||
|
||||
|
||||
- Add 10ml of soy sauce, 10ml of vinegar, 5g of white sugar, 3g of chicken bouillon powder, and 3g of salt. Mix well.
|
||||
|
||||
|
||||
|
||||
- Pour the seasoning over the liangfen and sprinkle with cilantro.
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
113
en/dishes/staple/利提巧卡.md
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113
en/dishes/staple/利提巧卡.md
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# 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
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- Tomato
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- Potato
|
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- 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.
|
||||
97
en/dishes/staple/印度烤饼.md
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en/dishes/staple/印度烤饼.md
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# 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.
|
||||
120
en/dishes/staple/印度焖饭.md
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en/dishes/staple/印度焖饭.md
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|
||||
# 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.
|
||||
55
en/dishes/staple/可乐炒饭.md
Normal file
55
en/dishes/staple/可乐炒饭.md
Normal file
@@ -0,0 +1,55 @@
|
||||
# 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.
|
||||
52
en/dishes/staple/咸肉菜饭.md
Normal file
52
en/dishes/staple/咸肉菜饭.md
Normal file
@@ -0,0 +1,52 @@
|
||||
# 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.
|
||||
203
en/dishes/staple/基础牛奶面包/基础牛奶面包.md
Normal file
203
en/dishes/staple/基础牛奶面包/基础牛奶面包.md
Normal file
@@ -0,0 +1,203 @@
|
||||
# How to Make Basic Milk Bread
|
||||
|
||||
|
||||
|
||||
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
|
||||
|
||||
>
|
||||
>
|
||||
>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.
|
||||
|
||||
|
||||
|
||||
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.
|
||||
|
||||
|
||||
|
||||
2. Cover the batter with a cloth and place it in a **warm place** to ferment for 45 to 60 minutes.
|
||||
|
||||
|
||||
|
||||
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!
|
||||
|
||||
|
||||
|
||||
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.
|
||||
|
||||
|
||||
|
||||
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)
|
||||
|
||||
|
||||
|
||||
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
|
||||
|
||||
|
||||
|
||||
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.
|
||||
52
en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md
Normal file
52
en/dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md
Normal file
@@ -0,0 +1,52 @@
|
||||
# How to Make Microwave Sausage Claypot Rice
|
||||
|
||||
|
||||
|
||||
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.
|
||||
47
en/dishes/staple/意式肉酱面/意式肉酱面.md
Normal file
47
en/dishes/staple/意式肉酱面/意式肉酱面.md
Normal file
@@ -0,0 +1,47 @@
|
||||
# How to Make Spaghetti Bolognese
|
||||
|
||||
|
||||
|
||||
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.
|
||||
|
||||
|
||||
|
||||
|
||||
If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.
|
||||
91
en/dishes/staple/手工水饺.md
Normal file
91
en/dishes/staple/手工水饺.md
Normal file
@@ -0,0 +1,91 @@
|
||||
# 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.
|
||||
65
en/dishes/staple/扬州炒饭/扬州炒饭.md
Normal file
65
en/dishes/staple/扬州炒饭/扬州炒饭.md
Normal file
@@ -0,0 +1,65 @@
|
||||
# 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).
|
||||
|
||||
|
||||
|
||||
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.
|
||||
75
en/dishes/staple/披萨饼皮/披萨饼皮.md
Normal file
75
en/dishes/staple/披萨饼皮/披萨饼皮.md
Normal file
@@ -0,0 +1,75 @@
|
||||
# How to Make Pizza Dough
|
||||
|
||||
|
||||
|
||||
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.
|
||||
90
en/dishes/staple/日式咖喱饭/日式咖喱饭.md
Normal file
90
en/dishes/staple/日式咖喱饭/日式咖喱饭.md
Normal file
@@ -0,0 +1,90 @@
|
||||
# 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
|
||||
|
||||
|
||||
|
||||
### 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.
|
||||
92
en/dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md
Normal file
92
en/dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md
Normal file
@@ -0,0 +1,92 @@
|
||||
# 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
|
||||
|
||||
|
||||
|
||||
### 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.
|
||||
39
en/dishes/staple/汤面.md
Normal file
39
en/dishes/staple/汤面.md
Normal file
@@ -0,0 +1,39 @@
|
||||
# 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.
|
||||
88
en/dishes/staple/河南蒸面条/河南蒸面条.md
Normal file
88
en/dishes/staple/河南蒸面条/河南蒸面条.md
Normal file
@@ -0,0 +1,88 @@
|
||||
|
||||
# Recipe for Henan Steamed Noodles
|
||||
|
||||
|
||||
|
||||
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.
|
||||
48
en/dishes/staple/火腿饭团/火腿饭团.md
Normal file
48
en/dishes/staple/火腿饭团/火腿饭团.md
Normal file
@@ -0,0 +1,48 @@
|
||||
# How to Make Ham Rice Balls
|
||||
|
||||
|
||||
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.
|
||||
55
en/dishes/staple/炒凉粉/炒凉粉.md
Normal file
55
en/dishes/staple/炒凉粉/炒凉粉.md
Normal file
@@ -0,0 +1,55 @@
|
||||
# How to Make Stir-Fried Jelly Noodles
|
||||
|
||||
|
||||
|
||||
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.
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
45
en/dishes/staple/炒年糕.md
Normal file
45
en/dishes/staple/炒年糕.md
Normal file
@@ -0,0 +1,45 @@
|
||||
|
||||
# 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.
|
||||
34
en/dishes/staple/炒意大利面/炒意大利面.md
Normal file
34
en/dishes/staple/炒意大利面/炒意大利面.md
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@@ -0,0 +1,34 @@
|
||||
|
||||
# How to Make Stir-Fried Pasta
|
||||
|
||||
|
||||
|
||||
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.
|
||||
70
en/dishes/staple/炒方便面.md
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70
en/dishes/staple/炒方便面.md
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@@ -0,0 +1,70 @@
|
||||
# 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.
|
||||
59
en/dishes/staple/炒河粉.md
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59
en/dishes/staple/炒河粉.md
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@@ -0,0 +1,59 @@
|
||||
# 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.
|
||||
48
en/dishes/staple/炒馍.md
Normal file
48
en/dishes/staple/炒馍.md
Normal file
@@ -0,0 +1,48 @@
|
||||
# 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.
|
||||
47
en/dishes/staple/炸酱面.md
Normal file
47
en/dishes/staple/炸酱面.md
Normal file
@@ -0,0 +1,47 @@
|
||||
# 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.
|
||||
35
en/dishes/staple/烙饼/烙饼.md
Normal file
35
en/dishes/staple/烙饼/烙饼.md
Normal file
@@ -0,0 +1,35 @@
|
||||
# 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.
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
33
en/dishes/staple/烧饼/芝麻烧饼.md
Normal file
33
en/dishes/staple/烧饼/芝麻烧饼.md
Normal file
@@ -0,0 +1,33 @@
|
||||
# How to Make Sesame Seed Cakes
|
||||
|
||||
|
||||
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.
|
||||
52
en/dishes/staple/热干面.md
Normal file
52
en/dishes/staple/热干面.md
Normal file
@@ -0,0 +1,52 @@
|
||||
# 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.
|
||||
70
en/dishes/staple/照烧鸡腿饭.md
Normal file
70
en/dishes/staple/照烧鸡腿饭.md
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@@ -0,0 +1,70 @@
|
||||
# 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.
|
||||
39
en/dishes/staple/煮泡面加蛋.md
Normal file
39
en/dishes/staple/煮泡面加蛋.md
Normal file
@@ -0,0 +1,39 @@
|
||||
# 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.
|
||||
45
en/dishes/staple/猪油拌饭.md
Normal file
45
en/dishes/staple/猪油拌饭.md
Normal file
@@ -0,0 +1,45 @@
|
||||
# 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.
|
||||
39
en/dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md
Normal file
39
en/dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md
Normal file
@@ -0,0 +1,39 @@
|
||||
# How to Make Salmon Rice Cooker Rice
|
||||
|
||||
|
||||
|
||||
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.
|
||||
43
en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md
Normal file
43
en/dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md
Normal file
@@ -0,0 +1,43 @@
|
||||
|
||||
# Air Fryer Teriyaki Chicken Rice Bowl Recipe
|
||||
|
||||
|
||||
|
||||
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.
|
||||
33
en/dishes/staple/米饭/煮锅蒸米饭.md
Normal file
33
en/dishes/staple/米饭/煮锅蒸米饭.md
Normal file
@@ -0,0 +1,33 @@
|
||||
|
||||
# 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 :)
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
40
en/dishes/staple/米饭/电饭煲蒸米饭.md
Normal file
40
en/dishes/staple/米饭/电饭煲蒸米饭.md
Normal file
@@ -0,0 +1,40 @@
|
||||
# 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.
|
||||
107
en/dishes/staple/红芸豆拌饭.md
Normal file
107
en/dishes/staple/红芸豆拌饭.md
Normal file
@@ -0,0 +1,107 @@
|
||||
# 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.
|
||||
56
en/dishes/staple/老友猪肉粉/老友猪肉粉.md
Normal file
56
en/dishes/staple/老友猪肉粉/老友猪肉粉.md
Normal file
@@ -0,0 +1,56 @@
|
||||
# How to Make Lao You Pork Rice Noodles
|
||||
|
||||
|
||||
|
||||
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.
|
||||
35
en/dishes/staple/老干妈拌面.md
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35
en/dishes/staple/老干妈拌面.md
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@@ -0,0 +1,35 @@
|
||||
# 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.
|
||||
53
en/dishes/staple/肉蛋盖饭.md
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53
en/dishes/staple/肉蛋盖饭.md
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@@ -0,0 +1,53 @@
|
||||
# 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.
|
||||
65
en/dishes/staple/茄子肉煎饼/茄子肉煎饼.md
Normal file
65
en/dishes/staple/茄子肉煎饼/茄子肉煎饼.md
Normal file
@@ -0,0 +1,65 @@
|
||||
# How to Make Eggplant and Meat Pancakes
|
||||
|
||||
|
||||
|
||||
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.
|
||||
|
||||
|
||||
|
||||
* Add 250g of rice flour (ground from rice), 50g of wheat flour, and 1 egg to a bowl in sequence.
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
* 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.
|
||||
|
||||
|
||||
|
||||
* Add **10-30ml** of cooking oil to a non-stick pan and heat over low heat.
|
||||
|
||||
|
||||
|
||||
* 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**).
|
||||
|
||||
|
||||
|
||||
* Sprinkle with salt, stir-fry evenly, and remove from the pan to serve.
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
61
en/dishes/staple/葱油拌面.md
Normal file
61
en/dishes/staple/葱油拌面.md
Normal file
@@ -0,0 +1,61 @@
|
||||
# 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.
|
||||
77
en/dishes/staple/蒸卤面.md
Normal file
77
en/dishes/staple/蒸卤面.md
Normal file
@@ -0,0 +1,77 @@
|
||||
|
||||
# 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.
|
||||
56
en/dishes/staple/蛋包饭.md
Normal file
56
en/dishes/staple/蛋包饭.md
Normal file
@@ -0,0 +1,56 @@
|
||||
# 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.
|
||||
62
en/dishes/staple/蛋炒饭.md
Normal file
62
en/dishes/staple/蛋炒饭.md
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@@ -0,0 +1,62 @@
|
||||
# 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.
|
||||
50
en/dishes/staple/螺蛳粉.md
Normal file
50
en/dishes/staple/螺蛳粉.md
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@@ -0,0 +1,50 @@
|
||||
# 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.
|
||||
93
en/dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md
Normal file
93
en/dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md
Normal file
@@ -0,0 +1,93 @@
|
||||
# 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
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
|
||||
|
||||
|
||||
### 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.
|
||||
|
||||
|
||||
> 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.
|
||||
|
||||
|
||||
|
||||
### 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.
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
90
en/dishes/staple/豆角焖面/豆角焖面.md
Normal file
90
en/dishes/staple/豆角焖面/豆角焖面.md
Normal file
@@ -0,0 +1,90 @@
|
||||
# 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 <see explanation below regarding the difference in noodle thickness>
|
||||
* 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.
|
||||
39
en/dishes/staple/酱拌荞麦面/酱拌荞麦面.md
Normal file
39
en/dishes/staple/酱拌荞麦面/酱拌荞麦面.md
Normal file
@@ -0,0 +1,39 @@
|
||||
# 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.
|
||||
|
||||
|
||||
|
||||
|
||||
## 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.
|
||||
60
en/dishes/staple/酸辣蕨根粉.md
Normal file
60
en/dishes/staple/酸辣蕨根粉.md
Normal file
@@ -0,0 +1,60 @@
|
||||
# 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.
|
||||
38
en/dishes/staple/醪糟小汤圆.md
Normal file
38
en/dishes/staple/醪糟小汤圆.md
Normal file
@@ -0,0 +1,38 @@
|
||||
# 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.
|
||||
71
en/dishes/staple/陕西油泼面/陕西油泼面.md
Normal file
71
en/dishes/staple/陕西油泼面/陕西油泼面.md
Normal file
@@ -0,0 +1,71 @@
|
||||
|
||||
# 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) 
|
||||
- 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
|
||||
|
||||
|
||||
|
||||
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
|
||||
55
en/dishes/staple/韩式拌饭/韩式拌饭.md
Normal file
55
en/dishes/staple/韩式拌饭/韩式拌饭.md
Normal file
@@ -0,0 +1,55 @@
|
||||
# How to Make Korean Bibimbap
|
||||
|
||||
|
||||
|
||||
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.
|
||||
42
en/dishes/staple/韭菜盒子.md
Normal file
42
en/dishes/staple/韭菜盒子.md
Normal file
@@ -0,0 +1,42 @@
|
||||
# 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.
|
||||
83
en/dishes/staple/鲜肉烧卖.md
Normal file
83
en/dishes/staple/鲜肉烧卖.md
Normal file
@@ -0,0 +1,83 @@
|
||||
# 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.
|
||||
32
en/dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md
Normal file
32
en/dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md
Normal file
@@ -0,0 +1,32 @@
|
||||
# Recipe for Bonito Flakes and Seaweed Corn Rice
|
||||
|
||||
|
||||
|
||||
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.
|
||||
123
en/dishes/staple/鹰嘴豆炸饼.md
Normal file
123
en/dishes/staple/鹰嘴豆炸饼.md
Normal file
@@ -0,0 +1,123 @@
|
||||
# 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.
|
||||
43
en/dishes/staple/麻油拌面.md
Normal file
43
en/dishes/staple/麻油拌面.md
Normal file
@@ -0,0 +1,43 @@
|
||||
|
||||
# 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.
|
||||
53
en/dishes/staple/麻辣减脂荞麦面.md
Normal file
53
en/dishes/staple/麻辣减脂荞麦面.md
Normal file
@@ -0,0 +1,53 @@
|
||||
# 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.
|
||||
Reference in New Issue
Block a user