The Most Popular Braised Beef Recipe in China
???? BUY MY CLAYPOT -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Beef shank has lots of silver skin, which is usually very tough, but once braised properly, it becomes very delicious and interesting to eat. The flavor of the Chinese master brine is the soul, very complex and unique. In my hometown, we have a specialty store that sells all kinds of Luwei (卤味), which is a category word to describe all the foods that are braised in the Chinese master brine. Lu Niujianzi (卤牛腱子) is my number one craving dish in my childhood. My family doesn’t have the condition to develop our own Lushui because, without a freezer, the broth goes bad. The beef was very pricy back then, so we only buy it occasionally.
Today’s recipe is a follow-up to show you how to use this brine to braise any meat you want so you can understand how delicious the food will come out and how the flavor develops over time.
INGREDIENTS
To Braise the meat
2.5 lbs of beef
2 slices of sand ginger (Amazon Link -
1 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 white cardamom (Amazon Link -
1 piece of gardenia pod (Amazon Link -
2 cloves (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of fennel seeds (Amazon Link -
2 tbsp of Sichuan peppercorn (Amazon Link -
1/4 cup red dried chilies (Amazon Link -
2 inches of ginger, smashed
5 cloves of garlic
2 scallions
2 liters of Chinese Master Sauce (Lushui 卤水) (Recipe Link -
3 tbsp of soy sauce (Amazon Link -
1.5 tbsp of dark soy sauce for the color (Amazon Link -
2 tbsp of Chinese cooking wine (Amazon Link -
2 tbsp cup of rock sugar
1/2 tsp of salt
To make the dipping sauce
5 cloves of garlic
2 tbsp of the seasoned sweet soy sauce (四川复制酱油) (Recipe Link -
1/3 cup of braising liquid
3-5 tbsp of homemade Sichuan hot chili oil (Recipe Link -
Cilantro as garnish
Cantonese Dim Sum Chicken Feet Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
You may wonder what kind of crazy cook can come up with such a complicated recipe for chicken feet. But, after trying this dish, you will admit that Cantonese people have the best way to cook chicken feet. Steamed chicken feet in black bean sauce (豉汁蒸凤爪) is one of the most popular dim sum items. If you have never had it before, get out of your comfort zone and give it a try. You will fall in love with the tender, succulent texture and the rich flavor.
INGREDIENTS
To Blanch & soak the Chicken Feet
1 lb of chicken feet
1.5 liters (6 cups) of water
60 g (3 tbsp) of maltose (Amazon Link -
Lemon juice from 1/2 of a lemon
Lemon peel from one lemon
3 scallions, tore into stalks
1.5 inches of ginger, sliced thinly
2 star anise (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1 stick of cinnamon (Amazon Link -
2 bay leaves (Amazon Link -
1.5 tbsp of red yeast powder, optional
The Seasoning
1.5 tbsp of oil
1 tbsp of minced garlic
1 tsp of ginger
2 tsp of fermented black bean, roughly diced (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
2 tsp of hoisin sauce (Amazon Link -
1.5 tsp of Chuhou paste (Amazon Link -
Others：
1 cup of peanut, pre-soaked for 1 hour, optional
Diced scallions as garnish
Red chilies as garnish
INSTRUCTIONS
Add the chicken feet, 1.5 liters of water, Chinese cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, lemon peel, lemon juice, and maltose to a big pot, then bring it to a boil. The citrus aroma from the lemon peel helps to remove the unpleasant smell. The maltose will enhance the mallard reaction and give the chicken feet that desired golden brown color. If you don't have it, feel free to use sugar.
Remove the chicken feet from the water onto a rack until they cool to lukewarm. Reserve the blanching liquid on the side
Cut off the chicken nails by using a pair of kitchen scissors. Then dab the excess moisture with paper towels.
The next step is to fry the chicken feet until golden brown, which you can do by air frying in an air dryer (360 F for 18-25 minutes), deep frying in oil (360F for 12-15 minutes), or you can roast the chicken feet in the oven(400F for 30-40 minutes and flip the chicken feet every 10-15 minutes). If you choose the deep frying method, it is best to dry the chicken feet furthermore by leaving them in the fridge uncovered overnight to avoid oil splattering.
Soak the chicken feet in the reserved blanching liquid for 1.5 hours. Optionally, add 1.5 tbsp of red yeast rice powder to enhance the vibrant red color. You can skip it or use food coloring as it doesn't affect the taste.
While waiting, you can prepare the sauce. Stir the fermented black beans, minced garlic, and minced ginger with a drizzle of oil over medium-low heat until the aromatics are golden. Turn off the heat, then add soy sauce, oyster sauce, hoisin sauce, and Chuhou paste. Mix thoroughly.
Chop the chicken feet into smaller pieces, then mix them with the sauce.
Put the pre-soaked peanuts on the plate and place the chicken feet on the top. If you skip the peanuts, use 1/2 tbsp of less soy sauce to adjust the saltness.
Steam the chicken feet over medium heat for 1.5 hours. Please make sure the pot is filled with enough water to avoid evaporating to dry.
Garnish the chicken feet with some diced scallions and red chilies.
Put these ingredients in your shampoo, ???? it accelerates hair growth and treats baldness
#تطويل_الشعر#Hair_lengthening#Recipesforyou
Thick, healthy hair is a hallmark of the early period for both men and women, while hair loss causes stress and depression, and hair loss is due to many issues including changes lifestyle, exposure to many pollutants in the environment, in addition to some of the health conditions that can cause hair loss, and luckily onions are used in many products made commercially to treat hair loss. hair loss, as onion juice helps promote hair growth and the like, and the following points show the benefits of both onion and its hair juice:
It is considered a treatment for baldness in men and women, and a treatment for psoriasis. It is a rich source of sulfur, which stimulates blood circulation, reduces inflammation of the scalp, and restores hair growth. Sulfur is known as a beauty mineral because it is necessary for the formation of collagen; Which gives softness to the skin and durability to the hair, as it is found in hair keratin, which is one of the components of hair, and sulfur is one of the most common minerals in the hair. body, which it needs to produce a sufficient amount of enzymes and proteins.
It can be used to treat a type of hair loss called alopecia areata, according to a number of studies on bunions.
The nutrients in onions nourish the hair follicles, increase their volume and increase the shine and strength of the hair. Onion juice helps fight infections because a bacterial infection of the scalp causes hair loss. Onion juice therefore helps to maintain the health of the hair roots thanks to its antimicrobial and antibacterial properties.
Onion juice contains antioxidants such as flavonoids which protect hair from free radicals; Which contribute to the aging process and lead to hair loss.
Hair onion juice prevents fungal infections of the scalp and opens the clogged pores of the hair follicles.
Homemade herbal hair shampoo,???? it accelerates hair growth and treats baldness in one week
Innovative Korean Teppanyaki Dining, French Recipes
[Teppanyaki Course in Gangnam 'Lavender']
■Information
???? Shop
Lavender
???? Location
???? Price
Signiture Dinner : USD 268.30$ (For 1)
Gangnam-gu, Seoul, South Korea
------------------------------
E-mail : wogurdla123@gmail.com
[Timeline]
Amuse-Bouche 0:27
Wando Abalone 0:54
Korean Caviar 5:29
Black Pork 5:48
Jeju Silver Hairtail 9:54
Atlantic Lobster 13:01
Sea Urchin 17:07
Merou en Papillote 17:33
Korean Beef Steak 1++ 20:00
Permented Tea 22:27
Octopus Fried Rice 24:26
Souffle 28:28
Coffee or Tea 31:04
Petit-Four 31:47
Traditional Chinese Peanut Root Soup Recipe | Learn How to Cook Easy & Delicious Peanut Root Soup
Traditional Chinese Soup recipe using the roots of the peanut plant to help children grow taller during puberty.
INGREDIENTS
40g peanut roots
30g naigamo
360g pork soft bones
12 red dates
2 tablespoon goji berries
3 tablespoon Si Shen Powder (四神粉)
LEVEL: Easy
TIME: Preparation: 30min; Cooking: 2hr; Total: 2hr 30min
SERVES: 3 pax
Beef Chow Fun Recipe (Hakka Style Stir Fry Noodles)
Hakka Style Stir Fry Silver Needle Noodles (客家炒银针粉) is one of those recipes that are unknown in the western world but incredibly delicious. 银针粉(yínzhēnfěn) translated as silver needle noodles; they are made with rice flour and tapioca flour, and they have a unique bouncy and chewy texture. If you are a noodle lover, this one should be on your trying list.
????BUY MY CLAY POT - (Use claypot20 for a 20% discount)
????BUY MY CHOPSTICKS - (Launch Special!! Use 15soupedup to get 15% discount)
????BUY MY CARBON STEEL WOK -
????OTHER FEATURED PRODUCTS THAT I USE -
????MY AMAZON INFLUENCER/AFFILIATE PAGE - (I share ingredients here)
????SUPPORT ME ON PATREON -
????PRINTABLE RECIPE -
INGREDIENTS FOR MAKING THE SILVER NEEDLE NOODLES
250 grams of rice flour (Amazon Link -
80 grams of tapioca starch (Amazon Link -
200 grams of hot water
100 grams of room temperature water
INGREDIENTS TO MARINATE THE BEEF
200 grams of beef, sliced thinly
2 tsp of soy sauce (Amazon Link -
1/2 tsp of dark soy sauce (Amazon Link -
1/4 tsp of 5 spice powder (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
White pepper to taste (Amazon Link -
A drizzle of cooking oil
OTHERS TO COMPLETE THE STIR FRY NOODLES
3-4 tbsp of cooking oil as needed
2 whole eggs, beaten well
1 tbsp of minced garlic
2 tsp of fermented black bean, roughly diced (Amazon Link -
85 grams 3oz of carrot, julienne
4 oz of pickled mustard green, sliced thinly
2 baby bok choy, julienne
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
White pepper to taste
1 tsp chili flake to taste
2 tsp of toasted sesame seeds (Amazon Link -
INSTRUCTIONS
Combine the rice flour and tapioca flour thoroughly. Bring 200 grams of water to a boil, then slowly pour it into the flour mixture and stir until well mixed. Cover it and let it cool until lukewarm.
Slowly pour in about 100 grams of room temperature water in batches and knead it until the flour forms into a smooth dough.
Divide the dough into six smaller pieces. Roll each one into a long thin strip. Line all the strips together and roughly cut them into bite-size pieces (10-12 grams each).
Shape those bite-size dough pieces into pointy needle noodles by rolling them back and forth.
Bring 3 liters of water to a boil and add the noodles. Do not stir immediately. Give it a minute for the starch to set; then, you can stir so the noodles cook evenly.
If you eat the noodles right away, continue to cook for 2-3 minutes after the noodles float to the top of the water. If you are going to use the noodles as an ingredient to make stir fry noodles, continue to cook for 1-2 minutes after the noodles float.
Transfer the noodles into the ice bath to firm up the texture. Leave the noodles in there while preparing the ingredients for the stir fry noodles.
Cut the beef into 1/8 of an inch thick slices, then marinate with soy sauce, dark soy sauce, five-spice powder, baking soda, and vegetable oil. Set aside for 15 minutes.
Cut the stem part of the baby bok choy smaller and the leaves part bigger. Separate the leaves and the stem because they take different time to cook
Drain the silver needle noodles completely; Then season with oyster sauce, soy sauce, and some white pepper to taste.
Heat your wok until smoking hot. Add oil (1.5 tbsp) and swirl it around. Pour in the beaten egg. Swirl the wok again so the egg can cover the bottom of the pan. Once most of the egg is set. Flip it over and cook the other side for 10 seconds. Take it out and cut it into egg noodles. Set it aside.
Turn the heat back on high. Add more oil and heat it until smoking hot. add the beef and stir until the color is changed; remove to the side. Make sure you tilt the wok to leave the excess oil behind.
Add the minced garlic, diced fermented black beans, sliced pickled mustard green, julienne carrot, and the bok choy stems. Stir over medium heat for a couple of minutes.
Add the well-drained silver needle noodles, cooked beef, egg, and the leafy part of the baby bok choy to the wok. Stir over high heat until the bok choy is soft and the noodles are heated up.
Before serving, sprinkle some chili flakes and toasted sesame seeds to taste.