Ingredients

　　Low-gluten flourAll-purpose flour120g

　　Milk60g

　　EggOne

70g Granulated sugar

　　Corn oil60g

Baking powder

1g Salt

　　GrapesDriedMuffin preparation steps

1. Mix low-gluten flour and baking powder, sift and set aside.

2. Beat eggs, granulated sugar, salt together, mix with ingredients

　　Rib meat300g

　　PotatoOne

　　Rice1000g

DriedChili pepperFour

DriedKaffir lime seedsTwenty

　　Star aniseOne

ScallionGingerGarlic

　　Soy sauceAdequate amount

Dark soy sauce

　　CorianderA little

　　DoubanjiangSauceAdequate amount

　　PeanutsOil

Rice wine

FlourSteamRib meat preparation steps

1. Raw materials, soak the ribs in water with added rice wine for two hours beforehand, rinse the rice.

2. A little oil in a pot, dry chilli peppers, dried chili peppers, star anise together put into medium heat stir-fry.

3. Stir until golden brown, about seven or eight mature (when you smell a fragrant aroma) then take out and cool down.

4. Remove the star anise, rice, dried chili pepper and dry chili pepper together in a juicer to crush it finely, do not over-process.

5. Processed like this.

6. Make enough at one time, store in a sealed bag for use.

7. Sauté the scallions, ginger, and garlic flakes.

8. Add rib meat stir-fry.

9. Add soy sauce, a little dark soy sauce, Doubanjiang sauce to flavor.

10. AddStuffed meatRice flour, coat evenly, add a small amount of water to make it slightly moist.

11. Fry the potato in peanut oil first, add salt and Doubanjiang sauce stir-fry until well flavored, place into a large bowl.

12. Place coated stuffed meat ribs on top of potatoes.

13. Steam in a pressure cooker for 30 minutes after steam has risen.

14. It's done.

Tips

If the ribs are not soaked beforehand, you can blanch them first before stir-frying.

3. Mix milk and sugar

　　High-gluten flour350g

Old dough 50g

Salt 4g

Yeast 4g

Egg whites 90g

UnsaltedButter40g

　　White sugar50g

Mung bean pieces

Coconut

Whole egg liquid

Mung bean bread preparation steps

1. Prepare all ingredients.

2. Add the egg whites and milk to the bread machine, then add other materials (excluding butter) in sequence, use a finger to make an opening in the middle to add yeast.Bread8. After one mixing program, add butter again for two more mixing programs.

9. The Dongling bread machine is not very powerful; it took three mixing programs to pull out the membrane ，

5. After fermentation, take out and, then cover with plastic wrap and let rest for 20 minutes.

6. Use a rolling pin to flatten and evenly sprinkle mung bean pieces on it.

7. Roll up into a ball and place in the bread pan, then

Oven（2. Ferment until the mold is nearly full, brush with whole egg liquid, sprinkle with coconut, cover with bread lid, preheat the oven to 170°C for 40 minutes.

Small tips

The temperature of the oven varies according to each household's equipment.

If you don't like coconut, you can skip it.

Chicken thigh

　　Peanuts 150g1000g

Oil

Salt

Sesame seeds

　　Chili paste 150g30g

Rice wine

　　Doubanjiang sauce10g

Scallion 50g

Ginger 20g

Garlic 20g

Moutan pepper 40g

Star anise 20g

Cinnamon 10g

Spicy and numbingWater-Drop ChickenPreparation steps

1.Ingredients

2. Moutan pepper, star anise, cinnamon, scallion, ginger.

3. Chicken thigh in cold water along with moutan pepper, star anise, cinnamon, scallions, and ginger.Boil for 15 minutes, then turn off the heat and let it rest for 10 minutes.Take out the cooked chicken legs and quickly immerse them in cold water to chill.

4. Remove bones, cut into strips.

5. Fry peanuts together with it will taste better.

6. Heat oil, add moutan pepper, star anise, cinnamon, scallions, ginger, garlic slices, stir-fry on low heat until fragrant.Turn off the stove and remove all auxiliary materials.

7. Sesame seeds, chili paste

8. Pour in the fried oil, mix well then add a little soy sauce to season, simultaneously add the fried peanuts.Adjust saltiness according to personal preference.

9. Pour mixed spicy and numbing oil over chicken meat strips.

10. Finished product, close-up photo

Tips

The purpose of using cold water is to quickly cool the ingredients for easier bone removal.

4. Mix milk with ingredients

5. Add baking powder and low-gluten flour, mix well.

6. Add raisins soaked in water then drained.

7. Mix thoroughly.

8. Pour into paper mold.(No need to smooth it out carefully.Bake at 180°C preheated, middle layer, upper and lower heating, for 20 minutes.

Tips

Temperature and time are.