Ingredients

　　Fritillary bulb10g

SnowPear1 piece

Rock sugar 20g

Appropriate amount of purified water

Instructions for making steamed pear with fritillary bulb

1. Ingredients

2. Peel and cut the snow pear into small pieces

3. Wash the fritillary bulb and put it in

4. Add an appropriate amount of rock sugar to the ingredients

SharpChili pepper12 pieces

Oil as needed

Salt as needed

　　Vinegar as neededAppropriate amount

　　Sugar as neededAppropriate amount

　　Soy sauce in small quantityA little soy sauce

　　Soy sauceA little

Instructions for making spicy stir-fried peppers

1. Wash the chili peppers and prepare them

2. Heat a wok with a little oil, then place the chili peppers in it and fry until both sides have "tiger skin"

3. Add a little soy sauce

4. Add a little dark soy sauce

5. Add a little salt

6. Add a little sugar

7. Add a small amount of water

8. LargeFireOpen

9. Serve the cooked chili peppers out of the pot and prepare to plate them

10. It's ready, tiger skin!

11. That should be enough for today, right? Haha

12. The taste is also quite good

Tips

When stir-frying the chili peppers, make sure to fry until both sides have "tiger skin", otherwise they will not be fully flavored.

5. Purified water

6. Set time for one hour ingredients

PorkRib50g

　　HotpotMeatballs 200g

　　DoubanjiangSauceAs needed

Hotpot base as needed

　　Shiitake mushroomsAs needed

　　Bean curd sheetIn small quantity

　　Leaf tofuAs needed

　　Shiitake mushroomsAs needed

　　CrabstickAs needed

Pork bone broth cube 1 box

Green onions as needed

　　Ginger as neededAs needed

Garlic as needed

Dried red chili peppers as needed

　　RedJujubes5 pieces

　　SpinachAs needed

　　ShrimpAs needed

Hotpot with spicy flavoring sauce

1. Prepare the ingredients: clean the green vegetables, shiitake mushrooms, crabstick, jujubes and dried chili peppers;2. Clean the pork rib meat and shrimp, then defrost them;3. Get ready with tofu sheet, dried chili peppersGreenvegetables, shiitake mushrooms, etc.4. Chop green onions, ginger, garlic

5. Slice the pork rib meat and marinate it with cornstarch, dark soy sauce, and chopped green onions

6. Heat oil in a pan, then add one tablespoon of Sichuan red bean paste and one spoon of hotpot base, stir-fry until fragrant and red oil is produced7. Add the chopped onions, ginger, garlic

8. Pour water into the pot, add jujubes

9. Add pork bone broth cube

10. Add dried chili peppers

11. Add shiitake mushrooms

12. Add half of the meatball

13. Pour in the marinated pork rib and shrimp, stir with chopsticks

14. Get ready to boil the green vegetables, spinach, tofu sheet, leaf tofu, shiitake mushrooms, etc., add them when boiling and eat as you cook for a fresh, spicy, and savory taste

Tips

After putting in the pork rib meat, it should be eaten immediately; first eat the meat before adding other ingredients.

Butter

20g fine sugar

55g low-gluten flour

Hazelnuts

　　25g45g

Cocoa powder as needed

Powdered sugar as needed

　　Instructions for making hazelnut cocoa balls1. Prepare the ingredients

2. Mix well to form a fine powder

3. Soften the butter in a large bowl and loosen it with a spatula

4. Mix cocoa powder and

flour

, sift them into the softened butter

5. Lightly mix

6. Pour the hazelnut powder prepared in step 27. Knead to form a dough8. Divide it into balls of about 8 grams each

9. Roll them into balls and place them on a baking tray

10. Place in the oven at 170 degrees, middle layer, top heat, bottom heat, bake for about 20 minutes, turn off the oven but let it sit for another 10 minutes

11. Take out of the oven

12. Dust with powdered sugar on the surface

Tips

Meng teacher said that if there is no hazelnut powder, you can use almond as a substitute, but then it won't be called hazelnut cocoa balls anymore.The dough pieces should not be too large to ensure they cook through properly.Meng teacher also suggested refrigerating the dough to rest, which we skipped here.

It feels like the weather is cold and the dough is not as sticky or soft and easy to shape.

Taro

Oil as needed

Salt as neededShaoxing wine as neededSoy sauce as neededCarrot

As needed

OnionAs needed

　　Celery300g

As needed

Pork

As needed

MSG as needed

RadishAs neededOnion

　　As neededCelery

　　As neededRice for taro

　　As needed1. Clean the celery, carrot, onion, pork, and taro, then cut them into small pieces,

　　2.Rice

Rinse the rice once, drain the water.

3. Heat oil in a pot, add pork pieces and fry until slightly golden.4. Add Shaoxing wine and dark soy sauce, then add taro, carrot, celery, onion pieces, and stir-fry over high heat until vegetables are soft.5. Add rice and continue to stir-fry over high heat until the rice is dry.

6. Pour in an appropriate amount of salt.7. Add a little more water than usual for cooking rice.8. Press the rice button on the electric cooker.

9. After the program ends, open the lid and season with MSG to taste.

Tips

The pork should be fatty and lean in order to prevent sticking during stir-frying and for a richer flavor.

Five-layered meatGarlic sproutsBlack fungus

Oil as neededSalt as neededSichuan red bean paste as needed

Instructions for making garlic sprout and black fungus stir-fried pork belly

1. Boil the fatty pork belly in water until a skewer can easily pierce through without any blood water flowing out.

2. Prepare the garlic sprouts, black fungus, and other ingredients.

3. Cut the pork belly into pieces.

　　4. Heat oil in a wok, add the pork belly and stir-fry until golden brown.150g

　　5. Add garlic sprouts, black fungus, and other ingredients, then continue to stir-fry over high heat.400g

　　6. Season with salt, but use less since Sichuan red bean paste already has some salt content.50g

7. Serve the stewed pear soup

Tips

Fritillary bulb can be soaked beforehand for better results.

The of Garlic Fragrant Black-Ear Mushroom Stir-Fried Pork Belly

1. Put the skin-on pork belly that you bought into water and cook until a skewer can easily pierce through.Bloodwater should come out.

2. Let the stir-fried pork cool down and slice it.

3. Clean the garlic sprouts and cut them properly.

4. Heat oil in a pan, then stir-fry the pork belly.

5. Add and stir-fry.

6. Add black-ear mushrooms and stir-fry.

7. Finally, add garlic sprouts.

8. Gently stir-fry until done.

9. Serve in a dish once completed.

10. Garnish and serve,

11. A delicious and hearty Garlic Fragrant Black-Ear Mushroom Stir-Fried Pork Belly is ready.A very tasty and filling famousSichuan dish..

Tips

First add oil, then stir-fry the meat,and then stir-fry the, black-ear mushrooms, and finally the garlic sprouts. This order should be followed.Be cautious to use less salt as the already contains salt.

Note that can be pre-soaked if needed.

8. Done Cooking Snow Pear Soup

Tips

Cannons can be soaked in water if necessary.