Ingredients

　　Lean meat200g

Oil as needed

Salt as needed

Table sugar as needed

　　Doubanjiang (fermented broad bean and chili paste)Sauce as neededMature

　　rice vinegar as neededSweet persimmons 2 piecesCrunchy persimmons 2 pieces

Mild

　　Cream cheese300g

　　Chicken legs50g ingredients

100g low flour

20g powdered sugar

　　Butter50g

20g egg liquid

1 gram salt

Sweet persimmons 2 pieces

Crispy persimmons 2 pieces

　　Mildmilk150ml

　　Egg 1 piece15g cornstarch

Sugar 40g

Mushroom persimmon

　　Puff pastry preparation steps1. Chill the butter and cut it into strips.

2. Mix low flour, salt, powdered sugar evenly, then add in butter strips, mix to form coarse granules.

3. Add egg liquid to form dough, wrap in a plastic bag, chill for 2 hours or overnight.

4. Roll out the relaxed dough into thin sheets.

5. Place the rolled-out sheet of dough into a 6-inch pie dish and 4 mini pies, press evenly, prick with fork some small holes on the pie crust.6. Place parchment paper over the pie crust, then put heavy stones on top, bake in preheated oven at 190 degrees for 20 minutes.

7. Remove the heavy stones and parchment paper, continue baking for another 5 minutes.8. Peel off the skin of sweet persimmons, strain to get 100 grams of persimmon juice.9. Twoegg yolks

Add sugar, stir until well combined, then mix in cornstarch evenly,

milk. Heat milk until it nearly boils, turn off the heat, slowly pour milk into egg yolk mixture while stirring continuously, transfer back to pot and cook over low heat. Add persimmon juice, continue cooking until thickened, turn off heat, keep stirring until cooled.10. Cool down the persimmon custard sauce, spoon it into pie crusts and bake in preheated oven at 190 degrees for 10 minutes.11. The top layer slightly set, remove from the pan, cut the crisp persimmons into fan-shaped pieces, arrange on the pie, then return to the oven and continue baking for another 30 minutes, small pies for 20 minutes.12. Take out the big pies first once done, cool down before serving.

Additional tips

Cutting butter into strips facilitates mixing with flour.

Large onion 50g

Oil as needed

Salt as needed

Aniseed

Chili peppers

As needed

Sugar as needed

MildRice vinegar as neededSoy sauce as needed

Chili powder as needed

Chicken essence as needed

　　Cornstarch as neededRice wine as needed

Mixed spicy and numbing

　　Kung Pao ChickenPreparation steps

1. Wash the chicken legs, remove bones.

2. Cut the chicken meat into cubes, marinate with salt, rice wine, cornstarch for 15 minutes.

3. Prepare the ingredients (cut cloud ear mushrooms, green and red bell peppers, chopped green onions, dried chili segments, minced garlic).4. In a bowl, mix water, starch, sugar, vinegar, soy sauce, chili powder to make a sauce..

5. Prepare dried Sichuan pepper and chili from Luffa.

6. Heat oil in the pot, stir-fry chicken pieces until they turn white.

7. Add Sichuan pepper and chili, cook over low heat to release red oil.

8. Pour in sauce, simmer until thickened, ensuring the chicken is evenly coated with sauce.9. Add peanuts and green onions, stir-fry quickly.

10. Season with chicken essence before serving.

Additional tips

Peanuts can be replaced by other nuts; for better texture, choose leg of chicken as it's tender and juicy.

Oyster sauce as needed

Garlic slices 10g

Green

red peppers

Cloud ear mushrooms 150g

Fish-flavored shredded meat preparation steps

1. Cut lean meat into strips.2. Marinate with egg white, salt, sugar, (extremely fragrant sauce), cornstarch for 15 minutes.150g

3. Prepare the ingredients (cut cloud ear mushrooms, green and red bell peppers, chopped scallions, dried chili segments, minced garlic).

　　.4. Heat oil in a pan, stir-fry marinated meat strips until white.

5. Add Sichuan pepper and chili, cook over low heat to release red oil.

6. Pour in the sauce mixture, simmer until thickened.

7. Add green and red bell peppers, cloud ear mushrooms, dried chilies, stir-fry together.）

8. Add fermented broad bean and chili paste, stir-fry to release fragrance.

9. Add sugar for taste enhancement.

10. Add more (extremely fragrant sauce).

11. Stir in scallions.

12. Add rice vinegar at the end of cooking.

13. Cook over high heat, stir-fry until well combined, then serve.

Additional tips

Since fermented broad bean and chili paste is salty, be cautious with salt when adding it to avoid making the dish too salty.

Next, add some Wei Ji Fen.

Then, add the scallion segments and stir-fry together.

Before serving, add an appropriate amount of aged vinegar.

Stir-fry over high heat until well-combined, then it's ready to serve!

Tips

Since is a high-salt seasoning, be sure to adjust the salt carefully to avoid making it too salty.