Recipe
Fish maw soup in red broth
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup fish 30 minutes 4 places ingredient Soak fish maw 250 grams ARO large Tenglang fish maw Plain water tapioca flour 4 medium enoki mushrooms 8 pieces Aero frozen chicken wings 100 grams Aero All-Purpose Stir-Fry Sauce 12 Aero Quail Eggs 1 liter of water 20 grams of chicken seasoning powder 50 grams of light soy sauce 30 grams Hong Kong tapioca flour 50 ml. water (to dissolve the flour) 30 grams shredded chicken breast (for sprinkling on top) A little ground white pepper 5 grams coriander Preparation Soak the fish maw in room temperature water for 30 minutes, then squeeze out the water and boil in boiling water for 1 hour. Put a pot of water on the stove to boil for boiling quail eggs. It takes about 2.30 - 3 minutes. Put water in a pot, seasonings, mushrooms and chicken wings in it, and boil until cooked and tender. Dissolve the cornstarch and water together. Pour slowly into the fish maw pot and stir constantly while pouring the cornstarch water. Add the sliced shiitake mushrooms and fish maw into the fish maw pot, bring to a boil again, then turn off the heat and add the boiled quail eggs. 6. Serve with coriander, shredded chicken breast and a little white pepper.
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Mala Sichuan Sauce
food Food type Main Ingredients Take time Serve China Snacks chicken 30 minutes 1 place ingredient 15 oyster mushrooms, 30 grams per skewer 500 grams of Thai king oyster mushrooms (oyster mushrooms) 75 ml . Mala sauce 75 ml. plain water 15 grams Maenoi Mala Chili 15 Aero sticks, cut head skewers, 20 cm. 29 eggplant skewers, 30 grams per skewer 1000 grams of eggplant 145 ml Mala sauce 145 ml plain water 29 grams Maenoi Mala Chili 29 Aero wood, cut head skewers, 20 cm. 43 potatoes, 20 grams each 1000 grams of potatoes 215 ml Mala sauce 215 ml plain water 43 grams Maenoi Mala Chili 43 Aero wood, cut-head skewers, 20 cm. 28 Aero wood, cut head skewers, 20 cm. Soft pork seasoned with black pepper, 28 skewers, 30 grams per skewer 1000 grams FZ SPC soft pork seasoned with black pepper 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Frozen BBQ Pork, 28 skewers, 30 grams per skewer 1000 grams SPC frozen soft BBQ pork 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. Sliced pork belly marinated with sesame, makes 33 skewers, 25 grams per skewer. 1000 grams FZ SPC three-layer peeled sliced marinated with sesame 165 ml Mala sauce 165 ml. plain water 33 grams Maenoi Mala Chili 33 Aero wood, cut-head skewers, 20 cm. Pork Liver Seasoned with Sesame Oil, 18 skewers, 20 grams per skewer 500 grams FZ SPC pork liver seasoned with sesame oil 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. Ham strips, 18 skewers, 20 grams per skewer 500 grams of ham strips (Ham-SPC) 90 ml. Mala sauce 90 ml. plain water 18 grams Maenoi Mala Chili 18 Aero wood, cut head skewers, 20 cm. 22 sliced bacon ham sticks, 25 grams per stick 500 grams of sliced bacon ham (mixed chicken and pork) 110 ml Mala sauce 110 ml. plain water 22 grams Maenoi Mala Chili 22 Aero wood, cut head skewers, 20 cm. 21 skewers of crispy chicken sausage with fresh chili, 1 piece per skewer 500 grams of crispy chicken sausage with fresh chili 105 ml. Mala sauce 105 ml. plain water 21 grams Maenoi Mala Chili 21 Aero wood, cut head skewers, 20 cm. Smoked Chicken Sausage, 14 skewers, 1 piece per skewer 1000 grams of smoked chicken sausage, Super Chef brand 70 ml. Mala sauce 70 ml. plain water 14 grams Maenoi Mala Chili 14 Aero sticks, cut head skewers, 20 cm. 10 skewers of sliced bacon wrapped in golden enoki mushrooms 250 grams of sliced bacon ham (mixed chicken and pork) 200 grams Saha Farm golden needle mushrooms 50 ml. Mala sauce 50 ml. plain water 10 grams Maenoi Mala Chili 10 Aero sticks, cut head skewers, 20 cm. 13 skewers of broccoli, 20 grams per skewer 150 grams broccoli 65 ml . Mala sauce 65 ml. plain water 13 grams Maenoi Mala Chili 13 Aero wood, cut-head skewers, 20 cm. 25 skewers of baby corn, 1 piece per skewer 500 grams of peeled baby corn 125 ml. Mala sauce 125 ml. plain water 25 grams Maenoi Mala Chili 25 Aero sticks, cut head skewers, 20 cm. 12 okra sticks, 20 grams per stick 300 grams of roselle 60 ml. Mala sauce 60 ml. plain water 12 grams Maenoi Mala Chili 12 Aero sticks, cut head skewers, 20 cm. Mala, soft seasoned pork, 28 skewers, 30 grams per skewer 1000 grams FZ SPC seasoned tender pork 140 ml. Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili 28 Aero wood, cut head skewers, 20 cm. 30 grams Soft pork seasoned with sesame oil, 28 skewers, 1 skewer each 1000 grams FZ SPC soft pork seasoned with sesame oil 140 ml Mala sauce 140 ml. plain water 28 grams Maenoi Mala Chili Preparation Skewer the meat and vegetables according to the desired weight. Mix the mala sauce and water together. Grill over medium heat until 50% cooked. Spread Mala sauce all over and continue grilling until cooked. Sprinkle with mala powder and serve.
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A satisfying noodle soup
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup other 4 Min 1 place ingredient 70 grams bean sprouts 30 grams of morning glory 15 grams of boiled pork neck 15 grams of boiled pork liver 15 grams boiled pork heart 15 grams of boiled pork intestines 30 grams of fried fish balls mixed with shrimp 45 grams of round fish balls 15 grams of fried fish sticks 6 grams of dried shrimp 15 grams peanuts 4 grams of the tower 4 grams coriander 4 grams of sawtooth coriander 30 grams of lemon 6 grams of chili powder 40 grams of seasoning 10 grams of fried pork rinds with garlic 40 grams of minced pork 5 grams of pickled mustard greens 0.5 g pepper 300 ml. broth Preparation Blanch the bean sprouts and morning glory, then place in a bowl. Mix with the fried garlic oil, seasoning, and lime juice. Place the meat (pork pieces, liver, heart and small intestines) and meatballs on a bowl, then top with chili powder, peanuts, dried shrimp, pepper and sprinkle with vegetables. Ladle the soup into bowls and serve (if served dry, serve with lemon wedges).
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Stir-fried noodles with seafood by the sea
food Food type Main Ingredients Take time Serve Chinese food noodles and Pasta Seafood 45 Min 1 place ingredient 4 pieces of frozen white shrimp, unpeeled, deveined, with tail intact 40 grams Marine Pro steamed crab meat 10 grams of Aero medium shiitake mushrooms 40 ml Aero Sauce 1100 g. 50 grams of frozen squid with pineapple slices 50 grams of thin egg noodles 10 grams Aero tapioca flour 260 ml. Aero drinking water, size 6 liters, 1 gallon 10 grams fresh garlic, peeled, chopped 10 grams of spring onions, cut into 1-inch pieces 25 grams of Chinese chives, cut into 1-inch pieces 50 grams of sliced bamboo shoots 80 ml Aero Soybean Oil 1 piece Aero sugarcane pulp bowl 850 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation 1. Clean the squid, score the squid beautifully, and cut into pieces. 2. Boil water, add bamboo shoots and blanch. Remove and put in cold water. Then use the same water to blanch squid and shrimp until cooked. Remove and put in cold water. 3. Rinse the noodles in water, then blanch them in hot water. Remove and shock them in cold water, then sear them in a pan over high heat. Scoop them into a serving dish. 4. Heat a pan over low heat, stir-fry garlic until fragrant and yellow, then stir-fry the sauce until fragrant, add water, wait until it starts to boil, add bamboo shoots, and the seafood that was blanched. 5. Then add mushrooms, chopped chives. When everything is cooked, add cornstarch mixed with water, stir until the liquid is thick enough. Add chopped spring onions and pour over the prepared noodles. Sprinkle with crab meat before serving.
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Abalone Porridge
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Other 45 Min 1 Serves ingredient 20 abalone, cleaned (without shells) (ingredients for stewing abalone) 1200 ml. water 150 ml. Shoyu Takumi 50 g. sliced old ginger Ingredients for making porridge 200 g. broken jasmine rice 1000-1500 ml. water 1/4 tsp salt 2 pandan leaves Preparation Step 1: Braised abalone Place a pressure cooker on the stove, add water, soy sauce and ginger, and bring to a boil. Add the clams and cover with a lid. Set the timer for 15 minutes. When the time is up, remove from the oven and set aside. Step 2: Make abalone porridge. Wash the rice and boil it over low heat with a little salt until the rice is cooked. Wait until the rice is cooked and then add pandan leaves to get a fragrant smell. Scoop the congee into a bowl and place the abalone on top of the congee. Then ladle the soup from the abalone stew over it. Sprinkle with chopped ginger, spring onion and fried noodles.
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Bamboo pith and pork bone soup
food Food type Main Ingredients Take time Serve Chinese food Rice and flour Pork 90 Min 2 at ingredient 2 packets of Thai Sky soup, pork flavor 500 grams of pork bones 5 grams coriander root 20 grams garlic 17 grams of bamboo pulp 5 grams of wolfberries 20 grams of Chinese herbal stew set 10 grams of boiled shiitake mushrooms, 30 grams 5 grams coriander 2 liters of water Preparation Bring water to a boil, then add pork bones and boil for 2 minutes. Take the bones out and shock them in cold water. Put water in a pot, Thai Sky, pork flavored soup, Chinese herbal stew, wolfberries, coriander root, garlic, and pork bones in a boiling pot. When the water boils, reduce the heat and skim off the foam. Add the boiled shiitake mushrooms. Serve garnished with coriander.
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Mala Hot Pot
Mala Hot Pot Mala hot pot with a rich flavor from pork bone soup and a spicy flavor from Mala sauce. Eat with vegetables, noodles and meat. food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Pork 20 Min 1 place ingredient 110 grams of Haiti Lao pork bone soup 220 grams of Haiti Lao Mala Soup 1200 grams of water 60 grams of Day Day rice vermicelli 2 grams of roasted chili peppers 200 grams of Mala grains 400 grams of sliced pork neck for shabu 50 grams of lettuce stems 50 grams of golden jelly mushrooms 50 grams carrots Preparation method Mix water, pork bone broth base and Ma soup base in a pot. Place over medium heat and wait until boiling. Add the roasted dried chili and mala seeds to the boiling soup. Add vegetables and boil until vegetables are almost cooked. Add noodles and boil until noodles are almost cooked. Then add the meat and boil until cooked then turn off the heat. Turn off the heat and ladle into a container.
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Mapo Tofu
food Food type Main Ingredients Take time Serve Chinese food Mala Hot Pot, Pork Pan & Shabu Other 15 Min 1 place ingredient 40 g Leekumgi Chilli Bean Sauce 15 grams of Leekumkee Panda Oyster Sauce 5 grams of sesame oil, Leekumkee brand 2 grams of ground ginger 100 grams minced pork 150 grams of kinu tofu 20 grams garlic 10 grams Hong Kong tapioca flour 20 grams of water for dissolving the flour 100 grams of water for stir-frying 2 grams vegetable oil 5 grams chopped green onions for garnish Preparation Mix Hong Kong tapioca flour with water and set aside. Finely chop the garlic and cut the kinu tofu into bite-sized pieces and set aside. Put oil in a pan and heat it up. When hot, add the minced pork and stir-fry until cooked. Add Doubanjiang sauce, oyster sauce, ground ginger and water and stir-fry until well blended. Add the prepared cut tofu and stir-fry until well blended. Add the prepared Hong Kong cornstarch water and continue to stir-fry until cooked. Then add the sesame oil and stir-fry until well combined. Turn off the heat and remove from the heat. Scoop into a dish and sprinkle with chopped spring onions. Ready to serve.
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Stir-fried Szechuan Noodles with Sliced Pork
Stir-fried Szechuan Noodles with Sliced Pork - by Chef Otto food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu noodles and Pasta 30 Min 1 place ingredient 5 grams carrots 1 gram of spring onion 1 gram Chinese garlic Sprinkle a little roasted white sesame seeds. 10 grams of golden wood ear mushrooms 5 grams of maitake mushrooms 50 grams of vermicelli, boiled 5 grams of Zhenchun mixed sesame and peanut sauce 5 grams Sichuan chili oil 5 grams of Leekumkee oyster sauce 20 grams of sliced Kurobuta pork belly 10 grams of sliced Kurobuta pork loin 10 grams of sliced Kurobuta pork neck
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Claypot rice with sliced beef
Claypot Rice with Sliced Beef - by Chef Otto food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu Beef 60 Min 1 place ingredient 60 grams of cooked jasmine rice 30 grams sliced beef blade 30 grams sliced beef belly 15 grams Leekumkee oyster sauce 3 grams dried shiitake mushrooms 5 grams baby kale 3 grams of frozen tri-color vegetables, Aero brand 1 gram chopped green onion 1 gram of Aero brand fried garlic sheets 1 gram sesame oil, leekumkee
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Fried Tofu Puffs with Mala Powder and Cheese Sauce
Fried Tofu with Mala Powder and Cheese Sauce - by Chef Otto food Food type Main Ingredients Take time Serve China Mala Hot Pot, Pork Pan & Shabu Tofu 30 Min 1 place ingredient 20 grams of tofu puff 3 grams of Mala powder 10 grams of grated mozzarella cheese 5 grams grated mozzarella cheese 3 grams salted butter 3 grams of fresh milk 5 grams all-purpose flour 1 gram coarse seaweed powder
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Mala dipping sauce with sesame oil recipe
food Food type Main Ingredients Take time Serve China Dish type Mala Hot Pot, Pork Pan & Shabu Other 5 Min 1 place ingredient 1 tablespoon 50 grams of Leekumkee sesame oil 2 tablespoons Panda Leekum Kee Oyster Sauce 2 tablespoons Hadey soy sauce 1 teaspoon Ji Hong Original Chili 1 teaspoon roasted white sesame seeds 1 teaspoon chopped red chili peppers 2 teaspoons chopped green onions 1 teaspoon chopped garlic 1/4 teaspoon MSG 1/4 teaspoon sugar 1 tsp lemon juice
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