Hubei Snack Recipes

Cut the purchased Dousi into strips of your preferred width. Since wet Dousi tends to stick together, be sure to separate each strip by hand. Prepare some green garlic and a small amount of red bell pepper. Add an appropriate amount of salt to the eggs, then beat them until well mixed. Heat the wok, […]

1 grass carp (about 1 piece) 2 tablespoons (30g) Sichuan peppercorns 2 teaspoons (5g) salt 10 dried red chili peppers 2 tablespoons (30g) minced ginger 2 tablespoons (30g) minced garlic 1 small handful of shredded scallions 1 tablespoon (15ml) cooking wine 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) vinegar 1 teaspoon (5g) sugar Remove

Place all ingredients into a container. Stir until a smooth, lump-free rice batter is formed. Cover with plastic wrap and let it ferment at room temperature. The fermented batter will have numerous small holes on its surface. Heat a flat pan over low heat and use a brush to apply a thin layer of oil.

After washing the lotus root strips, break them into segments by hand. Heat oil in a wok, then stir-fry ginger slices until fragrant. Add the lotus root strips and stir-fry over high heat. Season with salt, scallop sauce, and a small amount of water. Finally, add vinegar. Control the heat carefully: use high heat and

One bag of alkaline noodles Seaweed, cucumber, pickled (Da Tou mustard tuber), mung bean sprouts, pickled long beans Minced garlic, salt, chicken essence, white pepper, light soy sauce, aromatic vinegar, chili oil, Pixian bean paste, chopped pepper sauce, sesame paste, Sichuan peppercorn water Bring a large pot of water to a boil. Add the alkaline

Take one packet of lotus root starch and add a small amount of cold water to stir into a lump-free lotus root slurry. Place water, fermented glutinous rice (sweet rice wine), and red dates in a clay pot. Bring to a boil, then add rock sugar and sweet osmanthus. When the liquid is boiling, pour

First, sift the flour into a bowl and add a small amount of sugar. Mix evenly. Pour the freshly boiled water into the flour mixture while stirring continuously. Apply a small amount of oil to your hands before kneading the dough to prevent sticking. Knead until the dough is smooth and well-combined. Divide the dough

Prepare 250g of edamame (soybeans in pods), 5 dried red chili peppers, 5 fresh red chili peppers, 1 garlic bulb, 20 Sichuan peppercorns, light soy sauce (natural flavor), cold dressing vinegar, sesame oil, and a pinch of salt. First, trim the tips of the edamame pods, wash them thoroughly, and place them into a cooking

Bring water to a boil and cook the alkaline noodles over high heat for 2 to 3 minutes until they are just cooked through but not fully done. Overcooking will result in a less chewy texture. Remove the noodles, place them on a chopping board, and brush with an appropriate amount of cooking oil. Use

Prepare one whole free-range chicken (use half if serving fewer people), wash it thoroughly, and cut into small pieces for later use. Slice ginger and soak vermicelli in water until soft. Heat a small amount of oil in a pan (since the chicken will release its own fat, a minimal amount is sufficient) and sauté