Chinese Mutton Shashlik Recipe
Kitchen Tips 1. If the mutton odor is very heavy, onions can reduce the annoying odor with its spicy aroma. Thus, onions are an essential ingredient when marinating mutton. 2....
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All posts by Emilia
No one is born a great cook, one learns by doing
Chinese Lan Zhou Beef Noodle Ramen Recipe
Kitchen Tips 1. Before stewing beef, soak beef in water for 3 hours to remove the blood and bad taste. 2. To save time, you can use a pressure cooker to...
Sea Cucumber Taste Reviews and Cooking Guides
Why Is Sea Cucumber Popular in Chinese Cooking? Sea cucumber has always been regarded as a delicacy in Chinese cuisine. In antiquity, it was only available to the nobility and...
Tianjin-style Pancake Recipe
Kitchen Tips 1. Use a small fire to fry pancake, because pancake is thin, and it is easy to be cooked. 2. The traditional Tianjin-style Pancake (Jianbing guozi) uses a deep-fried...
Steamed Milk Custard with Rice Wine Recipe
Kitchen tips #1 Use Chinese sweet rice wine to make the best taste. #2 Before adding rice wine, the cooked milk should be fully cooled. Otherwise, the milk custard will...
Fresh Lime and Kumquat Juice Recipe
Tips 1. Crush lime and kumquat to enable its juice mix with orange juice mixture. 2. The juice would be sour, adjust the amount of fructose syrup or sugar according...
Golden Pineapple Oolong Fruit Tea Recipe
Tips 1. Add some pineapple paste to the drinking cup first. It separates pineapple meat and juice mixture so that we can drink and eat pineapple paste at the same time....
Cumin Seeds Taste Reviews and Cooking Guides
Cumin Seeds in Cooking Most of us would accept that cumin seeds are unsung heroes in the world of spices. Of course, some might argue that they do not take...
Sichuan Peppercorn Chili Oil Dipping Sauce
Tips 1. When heating the pot, do not add oil. And make sure it is really hot so that the remaining heat for fry peppercorns powders. It is because the...
Tomato Chili Dipping Sauce Recipe
Tips 1. You can replace yellow bean paste with satay sauce. This sauce only plays a role to add salty taste. 2. No need to blanch tomatoes if you saute enough...
