Recipes

Braised Beef Noodle 红烧牛肉面

Braised Beef Noodle 红烧牛肉面

 

Preparation instructions:

  1. Cut beef tenderloin into 3cm cubes
  2. Add 600g water, 100g braised beef sauce, 500g diced beef, 10g ginger, 20g scallion, in a pressure cooker and use high heat for about 30 min to get the beef stew soup ready;
  3. Put 100g noodle in a wok with boiling water for 10 min, and get the noodle out into a bowl;
  4. Add the beef stew soup in the bowl onto the noodle;
  5. Add cilantro, celery and chopped green onion according to your preference.


MAPO Tofu Recipe | 麻婆豆腐菜谱

MAPO Tofu Recipe | 麻婆豆腐菜谱

Mapo Tofu is one of the most famous dishes of Sichuan Cuisine around the globe. It combines the bold flavors of chili pepper and Sichuan pepper with the silk-like softness of tofu, creating one of the most fascinating dishes stimulating all your taste buds. The bright red and green color from red broad bean paste and green scallion presents the inviting combination for spicy food lovers.

Mapo Tofu

This recipe simplifies the preparation by using the Mapo Tofu cooking sauce by Shengchubao to replace many ingredients such as Broad Bean Paste, salt and etc. It  makes the whole preparation and...


Braised Chicken Sauce | 黄焖鸡酱料

黄焖鸡酱料即将上市,敬请期待!!! Braised Chicken Sauce, Sweet & Aromatic!!! To be launched soon!!


Mao Cai: Individual Hot Pot | 冒菜: 一个人的火锅

冒菜,也就是把各种原材料放在用竹子编制的竹篓里,下入到烧开的冒菜老汤中冒煮而成。它继承了火锅的精髓,麻辣可调,味道绵长、丰富,物美价廉(下可做到几元,上可做到十几元),使用方便(可打包带走),富有休闲情调的特点。得到了广大食客的喜爱。

冒菜由底料、骨汤、老油、调味料、食材等组成。底料是由几十种香辛料(八角、桂皮、草果、小茴等)经过精心配制,用上好的植物油精炼而成。骨汤是选用猪棒骨、老鸭、母鸡等熬制所得。老油也是选用各种香辛料熬制成的,具有鲜香麻辣,红亮的特点。调味料有鸡粉、蒜粒、小米辣椒、香菜等。可食用的材料有藕、粉、土豆、海带、猪、牛、羊、鱼等,凡是可以成菜的东西都可以。

冒菜,与火锅类似,但仔细相比较,有以下不同:火锅进食时通常为一桌一锅,食客围坐锅边喝酒聊天边烫边吃。而冒菜通常是由食客选好食材后,由餐馆厨师烫好再盛入碗中上菜,食客大多一人。除此以外,冒菜的汤底、食材、烹调方式等与火锅并无本质不同,所以冒菜又称一个人的火锅。

制作时将冒菜底料放入一汤锅中,加入适量熬制好的骨汤,大火烧开,改用中火熬制,待香气四溢时,我们就可以根据喜爱在竹篓里放入原材料,下到熬好的汤锅中冒煮,另拿一汤碗,调如鸡粉、剁碎的小米辣椒(根据不同辣度适量添加),舀如冒菜锅中的老汤,最后倒入冒好的原材料,淋上老油,撒上剁碎的蒜粒、香菜,一碗飘香四溢、麻辣爽口的冒菜就做成了。此时,大家口水流出来了吧,那还等什么,快去买上一袋圣恩冒菜料,回家做上一碗吧。吃上亲手做的冒菜,真是其乐无穷哦!

冒菜制作:

1.将冒菜底料(推荐圣厨宝冒菜底料)100g加入汤(水)500g烧开煮上5分钟,去渣备用。

2.将所选荤素原料250g放入去渣的汤锅里煮熟(或白水煮熟)。将菜捞起倒入碗里,加入冒菜红油(圣厨宝冒菜红油YP14377)50g,然后再舀适量的第一步配制好的冒菜汤倒入碗里调均即可。

3.根据喜好在碗里调入小米辣碎、蒜米、葱花以及香菜、芹菜碎即可食用

 

 



Mala Pot Recipe | 麻辣香锅菜谱及做法

Mala Pot Recipe | 麻辣香锅菜谱及做法

麻辣香锅,又叫干锅,口感麻辣鲜香,口味浓烈,是一道非常流行的川菜菜品。麻辣香锅因为使用的食材广泛,既能登大雅之堂,又能享市井之间。常见食材有兔、鸡、排骨、肥肠等。下面是使用圣厨宝麻辣香锅调味料烹制干锅排骨的做法

一、将排骨、土豆、青椒、红椒、蘑菇等大约1.2公斤等分别放入锅中油炸至8成熟,起锅待用;

二、另起一锅,加入食物油,烧热后加入姜、葱、蒜、辣椒、花椒等爆香后,加入麻辣香锅调味料200克翻炒均匀;

三、加入已油炸过的食材翻炒3-5分钟,入味起锅,即可食用。

小窍门:

一、加入麻辣香锅料后调为小火;

二、油炸最好大火快炸;

Mala Pot

Cooking Instruction

  1. Fry spare ribs, mushroom, potato, chili peppers and etc. (total weight about 3 lb) till the food changes color before getting the food in a bowl;
  2. Put 3 oz oil into a wok and heat to about 240F, and then ginger slices, green onion, garlic, chili pepper, Sichuan pepper, stir fry for 2-3 minutes;
  3. Add about 3oz Mala Pot Cooking Sauce in the wok and stir fry till it’s fully mixed;
  4. Add the fried food in the wok, stir fry for 3 to 5 minutes;
  5. Turn...