Recipes tagged "Sprouts"
52 recipes found
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【Sichuan】Panda version of leaf cake
Ye'er cake (also called pig cake, duck cake) is a very famous traditional local delicacy in Yibin, Sichuan (the hometown of Wuliangye). Because it is wrapped with galangal leaves, it is called Yeerba. Ye'er cake is made with exquisite selection of materials and fine craftsmanship. It has the characteristics of green color, beautiful shape, softness and refreshing taste. It is one of the famous snacks in Sichuan. As a local specialty of Yibin City, Sichuan, we have to mention another Yibin specialty for making fillings - bean sprouts. Bean sprouts are one of the indispensable seasonings for making the most authentic Ye'er cake. The stir-fried meat fillings of bean sprouts and pork are wrapped in glutinous rice flour and wrapped with galangal leaves. After steaming, the aroma is rich and glutinous in the mouth. Because of everyone's love for Ye'er cake, it has been widely spread to various places. Each place has made changes according to local tastes, and formulated new varieties such as sweet Ye'er cake. Yeer cake can now be seen and eaten in Luzhou, Chengdu, Jianwei County of Leshan City and other places, but the cooking method is slightly different. However, in my memory the ye rake is made from fresh pomelo leaves wrapped and steamed. The choice of grapefruit leaves is very particular. If they have not been grafted, the wild ones are the best. Because the fragrance of wild grapefruit leaves is very strong, it is particularly intriguing. When I was in elementary school, I was walking home from school on the gravel road not far from home, and I smelled the strong aroma of steamed grapefruit leaves. Sure enough, when we got home, grandma and mother made leaf rake at home, and the steamer was still steaming. Just smelling this smell makes you salivate. Every New Year, my grandma and my mother would make leaf rake in advance, because my father and I like to eat sweet things. So we will make some bean paste flavors for us separately. Because I was in high school at that time, I would help my grandma at home during the winter vacation. I am responsible for washing the grapefruit leaves, and my grandmother and mother are responsible for filling the stuffing and raking the leaves. The main ingredients of Yeer Raking are glutinous rice flour, pork, dried tofu, etc. Every time she makes leaf rake, my grandma will soak the glutinous rice in water in advance, and then mix the soaked glutinous rice with a certain amount of water at home and beat it into glutinous rice. Then, use a well-sealed cloth bag (this kind of cloth bag was often used to make tofu at home when I was a child, but it is probably rare now.) and tighten the opening, and put a heavy object on the bag. The glutinous rice milk will gradually drain away the water and turn into glutinous rice dough that can be formed. Next, Ye'er rake the stuffing, mince fresh pork into minced meat, pour an appropriate amount of rapeseed oil into the pot and stir-fry over low heat until the excess oil is stirred out to reveal the aroma. Then add bean sprouts, chopped dried tofu and continue to stir-fry until fragrant, and the filling is ready. This time, some changes have been made to the appearance of Ye'erba, making it look like a panda unique to Sichuan.
Snacks Sichuan cuisine -
Stir-fried green beans
Tender and crispy beans stir-fried with dried chili peppers, bean sprouts and minced meat. It is slightly spicy, salty and fresh. It is really a tough dish to go with rice! The key to making green beans is to cook them thoroughly. Undercooked green beans contain saponins and trypsin inhibitors, which can irritate the human gastrointestinal tract, cause food poisoning, and cause symptoms of gastroenteritis.
Hot dishes Home cooking -
Double pepper deboned pork
Learn how to cook Double pepper deboned pork with Hot dishes and Home cooking.
Hot dishes Home cooking -
Salty roasted white
Learn how to cook Salty roasted white with Hot dishes and Sichuan cuisine.
Hot dishes Sichuan cuisine -
Soup rice
Tangzuke rice means eating rice soaked in soup. Today I will share with you how to make it. It is very simple. You can add ingredients as you like.
Staple food Chinese cabbage -
Bean sprouts buns
Learn how to cook Bean sprouts buns with Staple food and Home cooking.
Staple food Home cooking -
【Burning noodles】
Burning noodles are a traditional delicacy in Yibin, Sichuan. Because oil is heavy and has no water, it can burn when ignited, which is called burning noodles. The water surface used for noodles is [alkaline surface]. Many outsiders basically think that Sichuan mainly eats rice. Every breakfast in Luzhou and Yibin, Sichuan, starts with noodles. There are noodle restaurants everywhere in the streets and alleys of the city. Most noodle restaurants have dozens of flavors to satisfy diners with different tastes. I personally like eating burning noodles since I was a child. I like to eat burning noodles and drink soup at the same time. I enjoy it very much
Noodles Edible alkali -
【Mei Cai Braised Pork】Salty Braised White
Shao Bai is a Sichuan specialty dish. It is a Sichuan folk dish with strong local characteristics. It is always available at every banquet and is representative of Sichuan cuisine. Shao Bai is generally divided into salty Shao Bai and sweet Shao Bai. The salty Shao Bai usually uses bean sprouts as a base, while the sweet Shao Bai uses glutinous rice as a base. The raw materials of this dish are very simple, just three-strand meat and bean sprouts. It is a special dish in Sichuan and a representative Sichuan folk dish with strong local characteristics. It is a must for every banquet. Shao Bai is generally divided into salty Shao Bai and sweet Shao Bai. The salty Shao Bai is usually made with bean sprouts as the base and steamed pork belly on top. The ingredients for this dish are simple. Just three-strand meat and bean sprouts
Hot dishes Home cooking -
Stir-fried vegetables
Stir-fried vegetables are a very popular dish, simple and delicious.
Hot dishes Home cooking -
Spicy sprouts buns
The status of bean sprouts in Sichuan cuisine is probably second only to Pixian Douban. It is used in many dishes, especially noodles. I remember there was a steamed stuffed bun shop near my home when I was a kid, and I loved their bean sprouts and meat buns the most. The difference with this kind of bun is that the meat filling is fried. Some also add chili peppers. It's delicious, slightly spicy but not greasy. Now in the Northeast, let alone bean sprouts and meat buns, you can’t buy sprouts either. Ask your family to send some and make them yourself to satisfy your cravings.
Staple food Home cooking -
Bean sprouts and pork belly
Learn how to cook Bean sprouts and pork belly with Hot dishes and Home cooking.
Hot dishes Home cooking -
Family version of sad jelly
The first time I ate sad jelly in Luodai Ancient Town, I thought it was very spicy. As a Hunanese, I was not used to the taste of Sichuan peppercorns at that time. But now that time has passed, I like the spicy feeling of Sichuan peppercorns. Sad jelly has a meaning of longing for my hometown, which just expresses my inner thoughts.
Cold dishes Chicken Essence -
Meat
Versatile! You can mix rice, noodles, and stir-fry!
Hot dishes Home cooking -
Super simple and delicious home-cooked fried rice noodles
A simple home-style fried rice noodle that you can stir-fry and eat when you’re hungry~
Snacks Egg -
Spicy mouth-watering grilled fish
Haha You can also make grilled fish at home, and the taste is no worse than outside. If you like spicy food, this dish should satisfy you.
Private kitchen Chili oil Chili powder -
Salty roasted white
Hehe I have always wanted to share my dishes with everyone but I always forget to take pictures. This time I finally took a few pictures. Hehe, let me post one of my favorite Shao Bai
Hot dishes Light soy sauce -
Scrambled eggs with bean sprouts and green onions
This dish was a creative dish that came to me on a whim one day. At least I have never heard of such a recipe before. O(∩_∩)O is very simple, but delicious. Children who are interested can try it. ^_^
Hot dishes Home cooking -
Miso Ramen
If you don’t have maple syrup, you can use other sweeteners instead. Coconut oil has a fragrant coconut flavor. If you don’t have it, you can use other vegetable oils instead. Miso is made from fermented soybeans and is rich in protein, amino acids and dietary fiber. When the weather gets cooler, drinking miso soup can also warm the body and wake up the stomach. In addition to making soup, miso can also be used to make sauces for cold dishes, hot pot soup bases, various barbecue and stew dishes, etc. The vitamin B12 contained in miso can be effectively used by the human body, which is very good for vegans.
Staple food Home cooking -
Stir-fried pork with chives and sprouts
I learned this dish on TV some time ago and tried it out, and it was approved by my daughter.
Hot dishes Chives -
Piggy leaf cake
Ye'er cake is one of Sichuan's famous snacks. It is made of glutinous rice flour and stuffed into a dough. It is wrapped in fresh green cake leaves and steamed over high heat. Ye'er cake is divided into two types: sweet and salty. The sweet one is bean paste and nuts, and the salty one is minced bean sprouts and meat.
Snacks children -
Simple Chongqing Noodles
Although the recipe is simple, the taste is no less than what you get in a noodle shop! I don’t know how many times I’ve made this. I never get tired of eating it. It’s the family’s favorite.
Staple food Home cooking -
Dry roasted yellow croaker
Dry-roasted yellow croaker with bright red color, salty taste, slightly spicy and sweet aftertaste
Hot dishes Home cooking -
Handmade egg noodles
This was my first time making handmade noodles at home, and I didn’t expect it to taste very good.
Noodles Chicken Essence -
Mung bean sprouts hot soup noodles
Learn how to cook Mung bean sprouts hot soup noodles with Staple food and Home cooking.
Staple food Home cooking -
Potato Pasta
Very wonderful combination.
Staple food Noodles -
The method of burning noodles is good
I have stayed in Chengdu for 5 years and have my own passion for Sichuan food. However, I am not very interested in burning noodles. Personally, I prefer eating sansho beef noodles. But the old man I like recently likes to eat burning noodles and Kung Pao chicken, so I will try to make them
Staple food Home cooking -
Yibin burning noodles
Yibin burning noodles have such a popular name because the seasonings are low in water and rich in oil, plus chopped peanuts, bean sprouts and other strong-flavored condiments, and the dry fragrance is wrapped in oil. It is said that it can be ignited with fire, hence the name burning noodles. I don’t know if anyone has ever tried to actually use fire to ignite noodles, but this kind of shiny noodles wrapped with crushed peanuts, bean sprouts, and chili oil can ignite the appetite of people who eat noodles.
Pasta Noodles -
Burnt white
Learn how to cook Burnt white with Hot dishes and Brown sugar.
Hot dishes Brown sugar -
【Burning noodles】
Burning noodles are a very famous noodle in Sichuan. Traveling across the country, burning noodles can be regarded as the most delicious noodles. Anyone who has eaten it will never forget the taste. Burning noodles can be ignited by lighting a fire without adding water, so they are called burning noodles. It uses alkaline noodles [called water surface in our local area] and is served with bean sprouts, lard, peanuts, sesame seeds, green onions, and kohlrabi. As soon as the noodles are cooked, pick them up and shake them dry, add red oil and mix in the seasonings
Staple food Home cooking -
Stir-fried green beans
Learn how to cook Stir-fried green beans with Vegetarian dishes and Chicken Essence.
Vegetarian dishes Chicken Essence -
Stir-fried bitter melon
Normally cooking bitter melon does not remove the bitterness, but the bitter taste of bitter melon is still delicious. What I’m making today is stir-fried bitter melon, which needs less water, so I pickled it with salt beforehand to remove the water content of the bitter melon and at the same time remove the bitter taste of the bitter melon. Blanching bitter melon can also remove the bitter taste, but experts say that blanching bitter melon will lose a lot of vitamin C, which will reduce the anti-aging effect of bitter melon.
Hot dishes Home cooking -
Vegetarian assorted noodles Healthy and delicious dry noodles
I am an authentic southern woman, but I like pasta very much. I always feel that pasta products have a more versatile texture that changes with your ingredients like water. This is irresistible. However, noodles are more difficult than steamed buns and white pots, and the cooking requirements are higher. The most unbearable thing is the thin texture of boiled noodles, or the noodles in some stores that are full of flavor or gutter oil, which really ruins the pure and white noodles! Good preparation makes simple noodles rich, colorful and mouth-watering! It has always been recommended to keep dinner simple. This is a huge test for foodies. They have to satisfy their appetites and take into account nutrition and health. Foodies should be smarter... It is worth sacrificing some brain cells in order to eat well. This assorted noodle dish is spicy and delicious, easy to make, and most importantly, it is vegetarian. Those who are struggling to lose weight can have a good meal and then exercise for about an hour. It is absolutely guaranteed that you will not feel full at all when you go to bed, and you will be hungry the next morning!
Noodles Celery -
【Sichuan】Stir-fried minced pork with bean sprouts
Simple meal~
Hot dishes Home cooking -
Dry roasted Jinchang fish
The dried fish meat is rich in aroma, salty and delicious.
Hot dishes Home cooking -
【Sichuan】Yeerba
Ye'erba, also called Ai Mo, is a traditional snack special to Sichuan. Festival food customs, traditional foods in farmers’ Qingming Festival in western Sichuan and Spring Festival in southern Sichuan. In 1940, people in Huaiyuan Ancient Town, Chongzhou carefully restructured Aimo and renamed it Yeerba. Ye'er cake is made with exquisite selection of materials and fine craftsmanship. It has the characteristics of green color, beautiful shape, softness and refreshing taste. It is one of the famous snacks in Sichuan. Use glutinous rice flour to bake the sweet stuffing with sesame paste or fresh meat and salty stuffing, wrap it with fresh orange leaves, and steam it over high heat. It is characterized by fresh and moist fragrance, mellow and sweet taste, strong lotus flavor, two flavors of vegetables, and delicious salty and fresh taste.
Snacks Sichuan cuisine -
Corn buns
Learn how to cook Corn buns with Staple food and Home cooking.
Staple food Home cooking -
Salty glutinous rice balls
It's the Lantern Festival again, and now that living conditions have improved, glutinous rice balls are no longer limited to eating during the Lantern Festival. We usually buy ready-made sweet fillings in the supermarket. I just have a rest at home today, so let's make a salty glutinous rice dumpling.
Snacks Common dishes -
Sichuan style fried noodles - improved version
This is a simple version of mixed sauce noodles, easy to make and delicious...Gah..
Staple food Pasta -
【Sichuan style dry stir-fried green beans】
Dry stir-fry is a commonly used method in Sichuan cuisine. Dry stir-fry is to use oil and slowly dehydrate the raw materials over low heat. Stir-fry the green beans until they become wrinkled. Stir-fry minced pork, bean sprouts, dried sea pepper, and green beans on the side. It tastes soft and particularly fragrant.
Hot dishes Vegetarian dishes -
【Sichuan】Bean sprout pie
Yeast dough pie has always been my favorite, nutritious and easy to digest~
Staple food Home cooking -
Raw pepper beef noodles
I used to go to Yibin on business, and I didn’t have to worry about eating noodles every day. The various noodles there are so delicious! Among them, the beef noodles with raw pepper are my favorite. Make your own today.
Staple food Noodles -
Minced Pork Buns
Steamed buns are particularly delicious as breakfast, nutritious and delicious. I love making bean sprouts and meat buns. They are very delicious.
Pasta Home cooking -
Xiangxi home-cooked food----grandma’s food
Grandma's cuisine is a home-cooked dish in Xiangxi, Hunan. The raw materials are selected from a variety of wild vegetables and local Xiangxi vegetables. They are dried and marinated in jars using traditional folk production methods in Xiangxi. It does not add any pigments or preservatives. It is also added with minced meat, chili peppers, vegetable oil, salt, etc. It is a rare and fashionable Hunan dish. It has an excellent taste, strong chewing, and overly fragrant taste. It has the effects of appetizing rice, lowering blood fat, softening blood vessels, and nourishing the face.
Hot dishes Appetizers -
Stir-fried noodles with kelp and sprouts
Learn how to cook Stir-fried noodles with kelp and sprouts with Hot dishes and Home cooking.
Hot dishes Home cooking -
Sauce-flavored hot dry noodles
Learn how to cook Sauce-flavored hot dry noodles with Staple food and Snacks.
Staple food Snacks -
【Northeast】Bean sprouts and pork belly
Learn how to cook 【Northeast】Bean sprouts and pork belly with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried pork belly and gluten-free beans
If you like delicious food, you must try this side dish!
Vegetarian dishes Gluten-free beans -
Sichuan snack-Yeerba
Yeerba is very common in Sichuan breakfast. It is simple to make, similar to glutinous rice balls but more chewy than glutinous rice balls. Coupled with the fragrance of grapefruit leaves, it is hard to refuse. .
Snacks children -
【Sichuan】Bacon and sprouts buns
Mix the noodles with milk, and the steamed buns will have a milky aroma, are white and soft, and are especially delicious~
Staple food Home cooking -
Green pepper, chicken, rice and sprouts
A dish with a high click-through rate in Sichuan cuisine. The chicken rice is fragrant after being stir-fried. Mixed with the aroma of bean sprouts and the spiciness of green pepper, it goes very well with rice~
Hot dishes Home cooking -
Sichuan style roasted white
People in Chongqing and Sichuan have a special affection for Shao Bai. Whether it is a festival or a banquet, this popular dish is indispensable. Shaobai always has strong regional cultural characteristics, because when you eat Shaobai, you will think of Chongqing and Sichuan. It is no exaggeration to say that a banquet without white cooking is incomplete. Shao Bai is generally divided into salty Shao Bai and sweet Shao Bai. The salty Shao Bai is usually made with bean sprouts from Yibin, Sichuan. The sweet Shao Bai is made with glutinous rice as a base, steamed with pork belly and bean paste. It is sweet but not greasy, fragrant and soft. As soon as it is served on the table, the aroma is overflowing and makes people salivate. In fact, the most satisfying thing about eating Shao Bai is putting a whole piece of meat into your mouth. A well-made Shao Bai is soft, glutinous and not greasy. Our family jokingly said that eating Shao Bai like eating radish is just like eating a radish, and it is only suitable to eat one piece at a time. The bean sprouts under the grill are also salty and fragrant with rice. The endless bean sprouts are used to make a bowl of pickled vegetable noodles, which will taste amazing. In fact, the status of Shaobai is indispensable in the Sichuan banquet. Every household makes it, but the taste of each household is somewhat different. Why? Because the bean sprouts pickled by yourself taste different. If you want to cook well, pickled bean sprouts are essential.
Hot dishes Home cooking -
Food and nourishment during solar terms | Jingzhe Spring Fresh Blessing Bag
Let's take a journey of spring flavors on the tip of your tongue. The cute little bag contains the vitality of Wufu fresh vegetables, allowing your stomach and intestines to bathe in spring.
Hot dishes Home cooking