Food Recommendations: Spicy Beef Chunks, Stir-Fried Queen Shrimp with Heshanyao, and Spicy Douban Recipe
Ingredients: beef, green peppers, red peppers, onions, ginger, (liaojiu - light soy sauce), cornstarch, salad oil, chili powder.
Instructions:
1Wash and slice the beef into bite-sized pieces. Slice the green and red peppers into rings, and dice the onion. Slice the ginger thinly.
2Add (liaojiu), salt, cumin powder, water starch, oyster sauce to the beef pieces, and stir until well combined. Marinate for 20 minutes before using.
3Heat oil in a pan and stir-fry the beef pieces until browned. Remove from pan.
4Heat the pan again, add onion pieces and ginger slices, stir-fry with chili rings to release fragrance, then add the stir-fried beef and chili powder, and stir-fry evenly before serving.
Preparation:
1 Peel and slice the (huaishanyao -) into 9cm long and 0.5cm thick rectangular slices. Deep-fry in 60% hot oil until golden brown, then immediately transfer to boiling water with salt and sugar to blanch and shock, and drain the water.
2Peel and devein the (jibi xia - queen shrimp) and remove the heads and shells. Add salt, chicken powder, and tempura flour, and mix well.
3Heat 20g of peanut oil in a non-stick pan until hot. Add 10g of garlic and stir-fry to release fragrance, then add the sliced (huaishanyao -) and pour in the prepared sauce (2g MSG, 2g chicken powder, 3g salt, 3g sugar, 8g water starch dissolved in water) and stir-fry over medium heat until fragrant. Add the fried queen shrimp and blanch the segments of (jiulan - mustard greens) cut into 10g pieces, mixing evenly, and serve immediately.
This dish requires (huaishanyao -) with a smooth, powdery texture; do not use varieties with high water content and a crispy texture.
This dish offers three different serving styles, all of which are classic representatives of the Jiangxi and Zhejiang regions, catering to the modern young generation’s desire for diverse flavor exploration.
Main Ingredients: 400g shelled broad beans (), 150g doubanjiang ( - peeled fermented broad beans), 10g pearl barley ().
Flavoring: 10g yellow fish roe, (zaojiu - fermented soybean sauce) (400g fragrant soybean sauce, 50ml flower wine, 10g MSG, 5 red chilies, 100ml mineral water), spices (3g fennel, 3g star anise, 3g cinnamon, 3g clove, 3g dried red chili, 3g peppercorns), 400g broth, 1kg salad oil (approx. 30g used).
Salted Peanuts: 8g.
1Boil the doubanjiang and immediately plunge into ice water to quickly cool it down. Then, deep-fry the cooled doubanjiang in oil until crispy and turns a vibrant green color, sprinkling with salted peanuts;
