u/Longjumping-Pace1403

Distinct layers, a texture that is both soft and pleasantly chewy, and a rich, flavorful sauce.

Check out the video source here...

Ingredients and Instructions：

No need to apply butter either

It's easier to do

layer by layer

Soft and chewy

The sauce has a very rich flavor

Very delicious

500g ot ordinary flour was used for making the dough.

Add 5g of salt

330g warm water

Stir into dough first

After kneading the dough evenly

Divide into two dough pieces

Spray oil on the plate

Put the dough on

Spray some oil on the surface

Cover and let rest for 40 minutes

Apply oil on face pad

Stretch out the awakened dough:

Use your hands to make it bigger

You can also use a rolling pin to roll it out

If you don't want to roll it out, you can just pat it with your hands.

Finally, shape it into a rectangular thin surface film

The surface must be sprayed with a layer of oil

Roll it onto the rolling pin

Stretching and rolling at the same time

This way the noodles will be very thin.

Preheat the pot and spray oil

Once this pancake is set, pull it aside.

Just like this, slowly put all the cakes into the pan.

Spray some oil on the surface

Fry until golden brown on both sides

Next, let's brush him with sauce

Just brush the sauce on the pancakes after baking them.

(You don't need to buy a bunch of raw materials and cook them freshly. That's the sauce.)

Sprinkle more green onions

Then add a layer of cooked sesame seeds

roll it up

Cut it open-and you can eat it.

Video Source Here...

WanderGo

Tender, juicy and so delicious.

Check out the full cooking process in the video here.

Ingredients and Instructions:

750g pork, cut into 2cm thick chops

Cut the connective tissue to prevent curling

After washing, dry with paper towels

Add 1 tbsp rice wine, 2 tsp soy sauce,1/2 tsp sugar, and 1/4 tsp black pepper

2 tsp cornstarch and 1 tbsp-water

Mix well

Add 1 tbsp oil

Mix again and marinate for more than 15 minutes

Heat oil over medium heat

Add the pork chops

Don' t move them for 2-3 minutes

1 onion

Once golden brown underneath, flip

Cook another 2 minutes without moving

Press gently to keep them flat

Flip again

Sear each side for 30 more seconds for better color

If the sides are thick, stand them up to sear the edges

Remove the pork chops

Heat oil over medium heat

Add half of the onions

Stir-fry

6 cloves garlic

Slice them

Add the garlic

Cook until fragrant

Add 250ml water

2 tsp soy sauce, 1/4 tsp dark soy sauce,1 tsp sugar, and 2 tbsp ketchup

Mix well

Add 1/8 tsp salt(adjust to taste)

Simmer on low heat for 2 minutes until slightly thickened

Add the remaining onions

Mix well

1/2 tsp cornstarch and 30ml water

Mix well

Pour in the slurry

Mix well until the sauce thickens

Add the pork chops back in

Mix well

Simmer on low heat for 1 minute

Finish with freshly ground black pepper

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Grandma's Corner

The flavor is rich and delicious!

Check out the full process here...

Ingredients:

700g boneless chicken thighs

80g garlic

A little parsley (optional)

Seasonings:

Rice wine

Light soy sauce

Black pepper

Cornstarch

Oyster sauce

Sugar

Salt

Ground black pepper

Incredible texture, full of flavor, and so easy to cook at home.

The full step-by-step process is in the video here.

Ingredients:

- 7-8 chicken drumsticks

- 1/2 lb Okra

- 2 tbsp corn starch

- 1 medium shallots

- 5 cloves of garlic

- 1 tbsp mushroom seasoning

- 1 tbsp sugar

- 1 tsp black pepper

- 1 tsp red pepper

- 1 tbsp light soy sauce

- 1.75 tbsp fish sauce

- 1 tbsp siriracha

- 1 tbsp hoisin sauce

- 1/3 cup water

- 1/4 cup olive oil

Separate the bone from the meat and cut into pieces. Coat with corn starch and fry to golden brown. Cut okra in half and stir fry for 1 to 2 minutes. Add in the seasoning mix ( mix all the seasoning ingredients first, then pour directly to the okra) Then add in the meat, stir evenly until the meat observed all the sauce.

Treasure Daily

The texture is great, the flavor is rich and tasty.

The full step-by-step process is in the video here.

Ingredients :

- Chicken wings : 2lbs

- Tamarind : 2oz

- Chopped shallots : 1/2 cup

- Brown sugar : 3 tbsp

- Chili powder : 2 tsp

- Mushroom seasoning : 1 tbsp

- Fish sauce : 3 tbsp

- Black pepper : 1/2 tbsp

- Corn starch : 3 tbsp

- Salt : 1/2 tsp

- Olive oil : 2 tbsp

- Chopped garlic : 1/3 cup

- Fresh chili : 1

- Water : 1 cup

* Instructions :

- Clean the chicken wings then soak in this mixture of 1/2 cup vinegar, 1 tbsp salt and 3 cups of water for about 5 minutes. Drain and coat with 3 tablespoons of corn starch and 1/2 tsp of salt. Air Fried at 400 Fahrenheit degrees for 20 minutes, make sure to flip the wings after 15 minutes then continue to air Fried for another 5 minutes

- Add 2 oz of tamarind into a bowl, follow by a cup of hot water and smash the tamarind down with a spoon, then strain through a sieve (siv). Then add chopped shallots to the tamarind sauce, follow by the sugar, chili powder, mushroom seasoning, fish sauce, black pepper and mix well.

- Heat up 2 tablespoons of olive oil in a pan, add in the chopped garlic and the fresh chili, stir until golden brown then add in the tamarind sauce mixture, cook the sauce until boiled and add in the air Fried chicken wings. Stir until the sauce is thicken and all the wings are coated with the sauce

Garnish with some thin slices of jalapeño and a touch of chopped cilantro if you like.

Treasure Daily

The sauce is rich and delicious, and surprisingly easy to cook.

The full step-by-step process is in the video here.

INGREDIENTS:

2 pieces garlic

3 sticks green onion

1/2 carrot

100g cabbage

60g shiitakes

1 1/2 tbsp soy sauce

1 tsp dark soy sauce

1 tsp black vinegar

1 tbsp plantbased oyster sauce

1 1/2 tbsp hoisin sauce

1/2 tsp toasted sesame oil

1 tbsp chili oil

250g frozen udon noodles

1 tbsp avocado oil

85g bean sprouts

2 tsp white sesame seeds

DIRECTIONS:

1. Bring a pot of water to boil for the noodles. Thinly slice the garlic. Chop the green onions into bite sized batons. Chop the carrot into thin matchsticks. Shred the cabbage and slice the shiitakes
2. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, plantbased oyster sauce, hoisin sauce, toasted sesame oil, and chili oil
3. Boil the frozen udon noodles for 1min less to package instructions. Rinse, drain, and set aside
4. Heat up a sauté pan to medium heat. Add the avocado oil followed by the shiitakes and garlic. Sauté for a couple of minutes. Add the green onions and sauté for a couple of minutes. Add the cabbage and carrots. Sauté for 3-4mins. Add the bean sprouts, noodles, and sauce. Give the pan a good stir to combine the noodles with the sauce
5. Plate the noodles and sprinkle with white sesame seeds to serve

Rich flavor, great texture, and super easy to make.

The full step-by-step process is in the video here.

Ingredients(3-4servings)

16 oz/450 g fresh rice noodle

1 1/2 tbsp soy sauce

2 slices of ginger

1/8 tsp sugar

1/8 tsp salt

6 oz/170 g bok choy

1 tsp rice wine

4.7 oz/135 g beef

2 tsp water

3/4 tsp soy sauce

1/4 tsp dark soy sauce

3/4 tsp oyster sauce

1/4 tsp sugar

3/8 tsp baking soda

2 tsp corn starch

1/8 tsp black pepper powder

1/2 tbsp oil

3 stalks of green onion

3 cloves of garlic

3/4 tsp rice wine

1 1/2 tsp soy sauce

1/4 tsp dark soy sauce

1 1/2 tsp oyster sauce

-Unsalted Chicken Broth And Cornstarch Mixture

1 1/2 cup unsalted chicken broth

1 1/2 tbsp cornstarch

1/8 tsp black pepper powder

1/2 tsp sesame oil

Video Source here

6abc Philadelphia

This twice-cooked beef dish is simple to make, yet incredibly flavorful. The beef is tender and juicy, coated in a savory and slightly spicy sauce, brimming with the classic flavors of Sichuan cuisine.

The full step-by-step process is in the video linked here.

Ingredients for cooking the beef for the first time

500g / 1.1 pound of beef brisket or other stew meat

2 liters / 8⅓ cups water

30-45g / about 2-3 inch of ginger, crushed

45g / about 3 scallions

3g / 1½ Tbsps whole Sichuan peppercorn

1.6g / 2 star anise

1.5g / 3 dried red chilies

5.7g / 1 tsp of salt

Ingredients for cooking the beef the second time

2-3 Tbsp of cooking oil

100g / about 4 garlic shoots, diced into 1.5-inch stalks, and separate the green and white parts

15g / about 5 cloves garlic, diced

15g / 1 inch of ginger, smashed and diced

4g / 8 dried red chilies, cut into short pieces and seeded

16g / 1 Tbsp Sichuan dou ban jiang

18g / 1 Tbsp oyster sauce

16.6g / 1 Tbsp soy sauce

30-45g / 2-3 Tbsps water

30g / about 1 small green chili pepper

30g / about 1 small red chili pepper

Great texture, bold and delicious flavor, and honestly so easy to cook.

The full step-by-step process is in the video linked here.

Ingredients for Hunan Chicken Stir Fry:

Boneless Chicken breast cut into 1.5” thin strips-300 gms

For Marination:

Pepper powder-1/2 tsp

Salt-1/2 tsp

Egg white-1

Corn flour -2 tbsp

Oil- 1 tbsp

Sauce mix:

Oyster Sauce-3 tbsp

Sweet Chilli Sauce-1.5 tbsp

Vinegar -2 tsp

Sugar-1 tsp

Water-1 tbsp

Veggies:

Three colour bell pepper mix, julienned- around 3/4 cup each (75 gms each)

Tempering:

Chopped garlic-2 tsp

Red Chilli Sauce-2 tsp

Other Ingredients:

6 tbsp oil for frying, 1.5 tbsp out of that for stir frying

Salt and pepper powder- pinch for seasoning

Garnish:

Spring onion greens chopped- 3 tbsp

White sesame seeds -1 tsp

Preparation:

Cut the chicken breasts to juliennes.

Marinate with items specified and set aside for around 30 mins.

Make a mix of the sauce. Whisk well and set aside.

Julienne the three coloured bell peppers too similar to the chicken.

Chop the spring onion greens for garnish.