Recipes tagged "Red spicy millet"

4 recipes found

Assorted Braised Noodles with Shredded Chicken and Broccoli Stems

There is a kind of noodle called champon/chanpon in Nagasaki, Japan. Transliterated as strong stick noodles. It is said that it was invented by early Fujian people when they were doing business in Nagasaki, and it is also called Fujian Braised Noodles by the locals. In fact, it is a thick soup made of various vegetables, some fish plates and small seafood (such as clams, small oysters, squid, etc.). Its noodles are divided into fried to crispy texture and directly boiled ramen. I was making noodles today, so I thought of this kind of noodles, so I took out some vegetables I had at home. The noodles are made from Yao Zhu noodles sold in Guangdong and Hong Kong, which are chewy and not easy to turn into lumps. As for vegetables, you can prepare them according to what you have on hand. The basic principle is that you can cut them into shreds, or whatever you like. For example, bean sprouts, whitebait, cabbage, corn, onions, etc. as long as you like. Today’s servings for three people can be increased or decreased as appropriate.

Staple food Noodles
Grilled Mushrooms with Colorful Seasonal Vegetables

I bought a lot of fresh mushrooms at home, and I originally wanted to roast them with garlic paste, but I didn’t think they were interesting, so I made this dish by myself. The taste is extremely delicious, and the mushrooms are the right size after roasting. It is very satisfying to eat one bite with the corn kernels. Generally, chefs do not wash these mushrooms when cooking them (just wipe the surface clean), because washing will cause the flavor to be lost. But if the domestic mushrooms are dirty, rinse them with water. Remember to drain them and wipe them dry with a cloth or kitchen towel.

Hot dishes Vegetarian dishes
Chicken slices with assorted vegetables and hibiscus

Hibiscus chicken slices are so named because they resemble hibiscus, are white and tender. It is one of the representative dishes in Shandong cuisine. The traditional Shandong cuisine method is to use egg white to release the minced chicken bit by bit, and then put it into warm oil with a frying spoon and slowly pull it into a sheet. This requires a very high level of chefs. What I used today is another production method, using minced chicken and hard foamed egg white. The finished product tastes salty and fresh, and the texture is equally soft, tender and smooth. As for the side dishes, there are also many kinds. You can use ham, carrot slices, mushrooms, cucumbers, bamboo shoot slices, vegetable bladders, tomatoes, etc. You can mix it with whatever you have on hand. If there is no broth, you can use water instead.

Hot dishes Common dishes
Fish head with chopped pepper

Learn how to cook Fish head with chopped pepper with Hot dishes and Home cooking.

Hot dishes Home cooking