Materials：

4 small leg of lamb（1 big leg of lamb）， 3 pcs shallot， 2 pcs ginger， 1 tbsp Szechuan pepper corn（15g）， 2 pcs star anise， 1 tbsp fennel fruit（15g），1 tbsp soy sauce（15ml）， 2 tbsps honey（30ml）， 1 tbsp water（15ml）， 2 tsps salt（10g）， 2 tsps salt（10g）， 2 tsps cumin（10g）， 2 tsps paprika（10g）；

Procedure：

1. Clean the lamb leg and put in pan,use big fire to boil it,then skim off the foamy top as the whole thing boils.Add to shallot,ginger and dosing bin(szechuan pepper corns,star anise and fennel fruit),tuening in soy sauce and salt and get the lid on,use autoclave pressure cooker to boil about 30 minutes.If you use pan,it can need about an hour.

2. Add to honey in water and stir up,roll out the sliver paper on roast,then broil 230 degree.

3. Put ripe lamb leg on roast,firstly brush honey on it heatly,then cover with cumin and paprika(if lamb leg can cover with some salt before cumin),then put in the middle of roast about 30 minutes.That’s OK!

Tips:

1. You must boil lamb leg before roasting,in this way,the meat is weich and you can save time,it also can prevent tasting hard because of boiling long time leading to losing water.

2. When you boil lamb leg ,you can put the green part of shallot or it maybe thrown.In this way,you can leave the white part of shallot to cook.Because nobody eat shallot after boiling meat,so the white part of shallot waste.

3. Not brush honey directly,but dilute honey use water,in order have water to volatilize in some degree,if you brush honey directly and cover with cumin and paprika,it will paste for a long time.

4. You’d better use both the graininess cumin and cumin powder,because though they are same things,but the graininess and power have different taste after roasted.

Materials: 

1 broiler whole leg

Dressings:

salt ,say sauce ,ginger Szechuan pepper corns,  chill, vinegar, cooking wine, garlic, star anise, sugar,  chicken, essence, pepper

Procedure:

1. To cut broiler leg into small cubes and add to salt, soy sauce, ginger, Szechuan pepper corns, vinegar and cooking wine to pickle it.

2. When the pan heats, you pour oil, then add to pickled diced chicken and stir it until it ingress of oil, fish up and drain away the oil.

3. Use remaining oil to stir ginger and garlic, and then add to some chill Szechuan and 2star amuses.

4. Pour stirred diced chicken and stir fly, add to soy sauce, vinegar, sugar and a bowl of water which inundate, diced chicken exactly.

5. Use big fire to boil and turn to small fire ,boiling it until smelly, then use big fire to blot up water.

6. Add to some chicken essence and pepper to flavor, then fish up, that is OK.

Tips:

1. Diced chickens, I pickle them the day before yesterday, cook them next noon, they flavor well.

2. Before fish up, you can test, when I pickle them. I put enacgh salt, so I do not put salt again.

3. In this way, the chicken leg meat is fresh and masque and is very spicy-hot. It is delicious perfectly.

Materials:

250g asparagus, 196g minced pork,1 bulk of tofu(150g), 25g dry day lily, 5 pcs dry peppers, 2 grains of anise, 1 pc cassia,2 pcs scallion, 2 pcs ginger

Dressing:

A bowl of oil, 3 tbsps soy sauce, 2 tbsps salt, 1/2 tbsp white sugar, 3 tbsps Shanxi vinegar，1/3 tbsp chicken dust

Procedure:

1. Slice the tofu in 0.5 cm wide and pour in the hot oil. Stir fry with middle fire until golden .Drain away the oil.

2. Cut the fried tofu into thin strips; soften the day lily with water and then chop up. Chop up the ginger.

3. Heat up 1 tbsp oil. Pour in the minced pork and cook until slightly white. Add the dry pepper and chopped ginger. Stir up. Flavor with 2 tbsps soy sauce, 1/5 tbsp salt 2 tbsps white sugar. Dish off.

4. Bring half of pot water to a boil and add 1 tbsp salt. Add the asparagus and boil. Fish up and cool them in the cold water. Drain away the water and put in the bowl.

5. Bring 3 bowls of water to a boil. Pour in cooked minced meat, day Lily and cassia. Bring to a boil. Flavor with 1 tbsp soy sauce, 3 tbsps Shanxi vinegar, 1/3 tbsp chicken dust and 1/2 tbsp salt.

6. Pour the fried tofu strips and chopped scallion in the foul smell child face. Stir up and sprinkle on the noodles.

Tips:

1. Day lily is crisp and delicious. Soften with water. Drain away the water and put them in the soup. It can make the soup taste moue delicious, because day lily is essential substrate for foul smell child face.

2. Compared with common vinegar, Shanxi vinegar has moue heavy sour taste. It looks swarthy and taste not astringent, and is most suitable to flavor for foul smell child face.

3. Asparagus is longer and slimmer. It’s easy to be cooked. Put the asparagus in the boiled water and cool.

4. Expect for the minced pork, you can also dice the mutton and pork. Use the foul smell child face as substrate.

Buckwheat flour has the trait of low heat and high nutrition, and also has the function of strengthening spleen, nourishing stomach, helping to digest, lowering the blood fat, lowering the Blood Glucose function. In addition, it can help you to lose fat if you eat it frequently. Buckwheat flour can be eaten hot or cold. Hot buckwheat flour often is used to make soup in winter and cold buckwheat flour is used to make salad in summer, that is, boil the buckwheat flour in the water and then fish up until cold. It will taste smooth and fresh. At last, flavor with seasoned sauce and stir up.

Materials:

1 pc fresh squid, 200g buckwheat flour, 2 eggs, 1 bulk of sea sedge, 1 tbsp cooked white sesame, 2 pcs ginger

Seasoning:

1/6 tbsp white pepper, 1 tbsp rice wine, 1/5 tbsp salt

Dressing:

4 tbsp oil, 2 tbsps salt, 1 tbsp oyster, 1/3 tbsp white, 1 tbsp pepper dust, 2 tbsp Shanxi vinegar

Procedure:

1. Clean up the fresh squid, cut cross firstly and then cut into strips. Add 1/6 tbsp white pepper,1 tbsp rice wine ,1/5 tbsp salt and hand mix well. Pickle for 15 minutes.

2. Beat the eggs in a bowl. Add 1/6 tbsp salt and 3 tbsps water, stir up into liquid. Cut the sea sedge into silks and chop up the ginger.

3. Bring half of pot water to a boil and add 1 tbsp salt. Add the buckwheat flour in the water and bring to a boil with milled fire. Fish up and cool the flour. Drain away the water.

4. Heat up 3 tbsps oil; Pour in the egg liquid and spread on the bottom of the pan. Fry into a waffle with slow fire. Take out and shred the waffle.

5. Add another 1 tbsp oil and heat up. Stir up the chopped ginger until fragrant. Add the squid strips and cook for 30 seconds. Add 1 tbsp oyster, 1/3 tbsp white sugar, 1 tbsp pepper dust, 2 tbsps Shanxi vinegar, 1/5 tbsp salt and a cup of water. Stir up and bring to a boil. Make into fresh squid paste.

6. Take out the buckwheat flour and place in a big bowl. Cover them with the fresh squid paste. Add the shredded waffle and sea sedge. Sprinkle the cooked white sesame and serve.

Tips:

1. You should cool the cooked buckwheat flour in the cold boiling water. It’s not clear to cool the flour with running water and that may cause diarrhoea.

2. You can use cuttlefish to instead of squid. Cuttlefish taste fat, fresh and smooth. It’s better to make seasoned sauce.

3. Clean up the redundant starch on noodles when cooling the flour to make it taste smooth and not easy to stick.

4. Fresh squid is very easy to be cooed. Take out of the pot when the fish become white and roll. It will shrink and taste pretty bad if you cook the squid for a too long time.

5. Don’t eat too much buckwheat a time, or you will be indigestion. In addition, the person whose spleen and stomach is weak, digestive function is bad and often diarrhoea had better not eat the food.

The Wuhan hot-and-dry noodles are one of the traditional snacks. The noodles need to pass boiled water, cold water and oil, and then finish it off with sauce which is spiced with balm, vinegar, and chili oil and sesame soy and so on, it’s smooth and pliable when you eat it. The sauce is delicious and can increase your appetite in great degree. Xiwen, who is invited to cook at beauty kitchen, is good at cooking besides liking singing songs. Today, she adds up minced meat, dried turnip and thick broad-bean sauce to increase the crisp palate of hot-and-dry noodles.

Materials:

200g minced pork, 250g thin noodles, 150g dried turnip, 1 tbsp chopped scallion, 1 tbsp ripe white sesame.

Sauce:

1 tbsp balm, 3 tbsps sesame paste, 1/3 tbsp chicken powder, 1 tbsp bean sauce, 1 tbsp vinegar, 1 tbsp thick broad-bean sauce, 2 tbsps chili oil.
Dressing: 4 tbsps oil, 1 tbsp salt

Procedure:

1. Heat up 2 tbsps oil, add minced pork and stir fry then pour in dried turnip and stir fry until the meat becomes white. Pour in a bowl of clean water and bring to a boil.

2. Add 1 tbsp balm, 3 tbsps sesame paste, 1/3 tbsp chicken powder, 1tbsp soy sauce, 1 tbsp vinegar, 1tbsp bean paste and 2 tbsps chilli oil, stir fry and make into sauce.

3. Bring half pot of water to a boil. Add 1 tbsp salt and thin noodles. Stir and scatter them. Boil with middle fire.

4. Fish up cooked thin noodles. Clean up the noodles for several times. Drain away the water. Dip in the cold water and remove the redundant starch.

5. Heat up 2 tbsps oil. Pour in cooked noodles and scatter with chopsticks to make every noodle smooth and not stick.

6. Place the noodles in the platter. Dress them with sesame paste, chopped scallion and 1 tbsp ripe white sesame oil. Dish off.

Tips:

1. To make noodles smooth and flexible has some skills: firstly, add salt in the boiled water; secondly, add some water in the boiled water for twice; thirdly, put the cooked noodles in the cold water to remove redundant starch; fourthly, dip in the oil to make them smooth and not stick.

2. Sesame paste is thick and not easy to scatter. If you want to make the taste thicker, you can use balm to make it. Then pour the paste in the noodles and stir up.

3. Because of the high oil and low water; you should pour in a little more water in the paste, or the paste will be pretty thick, not easy to scatter and taste dry.

4. The taste is up to you. The person who like spicy taste can add more bean paste and chilli oil. Surely, if you don’t like it, you don’t have to put them.

Materials:

Chai-hens, mushrooms, scallion, ginger

Dressing:

Shaoxing wine, light soy sauce, salt

Procedure:

1. Clean up the chicken and dice. Dip in the water for a while and get rid of watery blood.

2. Clean up the diced chicken and drain away the water.

3. Add oil in the pot and heat up. Pour in diced chicken, scallion and ginger. Stir fry until the chicken’s color becomes slightly.

4.5. Pour in Shaoxing wine and right amount of light soy sauce (color slightly).Stir up.

6. Move the materials in a marmite. Pour in some lukewarm water at the level of materials of the marite. Refit the holder. Stew with slow fire for 30 minutes.

7. Cut down the roots of the mushrooms. Soften them with lukewarm water. Clean up and drain away the water. Leave the water which has been used to soak the mushrooms.

8. Pour the mushrooms and used water in the marmite and go on stewing until the diced chicken is cooked to rags absolutely. Add salt and serve.

Tips: 

1. You can choose hazel mushrooms or chaxinggu and so on, which all taste aromatic.

2. In order not to conceal the natural taste of chicken and mushrooms, you should not add any perfumes.

Materials:

Dumplings, sesame soy, soy sauce, vinegar, chicken powder, sesame oil, Coriandrum, green vegetables (You can choose what you like, but we suggest choosing green vegetables such as pakchoi, Chinese flowering cabbage, milk Chinese cabbage which don’t have obvious smell)

Procedure:

1. Get ready for finished dumpling. I choose three delicacy stuffing dumplings. It’s better to choose meat stuffing) Clean up green vegetable and cut it into coarse grain.

2. Put green vegetables into pan when the water is boiling.

3. Waiting for the water boiling again, fish up green vegetables and put them into bowl. Add salt, sesame soy, sesame oil and chicken powder. Place them to the bottom of the plate.

4. Use tradition way to boil dumplings. You can put dumplings into pan when the water is boiling. Then use dipper to gash to prevent them sticking to the bottom of the pan. Pour in cold water twice while boiling dumplings .Dish up.

5. During the time of boiling dumplings, add sesame soy, soy sauce, vinegar, chicken powder, sesame oil and hot water and mix thoroughly.

6. Put boiled dumplings on green vegetables, thicken the sauce and scatter on Coriandrum. That’s OK!

Materials:

Green carrot, dried small shrimps, north tofu, scallion, flour, yeast, five spices power, salt, sesame oil

Procedure:

1. Put flour into the bowl and use warm water to thaw yeast, and then put it into flour. Rub it into smooth dough, then hood preservative film on it and put it in warm place to leaven until it is twice as bigger as before.

2. During the dough leavening, you can do the buns stuffing. Clean up the carrot and remove the skin, shred the tofu thinly and use water to macerate the dried small shrimps. Then put some oil into the pan. When the oil is hot , you can put chopped scallion and sauté until fragrant, then dice the tofu sauté until in becomes golden in middle heat, then add dried small shrimps and sliced carrot. Stir up. Then put out fire and flavor with salt and five spices power.

3. Take out the leavened dough on the faceplate and rub it for a while until the dough becomes indecision. Separate it into the same shape and flatten it into cheeks, then put some filling on them. Turn to draw the cheek in together, the stuffed buns is finished.

4.Put the finished stuffed buns on food steamer, and steam them for 10 minutes. Then steam them for 15 minutes until full cooked with big fire. Dish up.

Materials:

250g batter , 125g water, 10g white sugar, 1g salt,2g yeast, 10g oil,2g steamed buns improver(or not be used ) , greens stuffing ,200g greens , 10pcs mushrooms,  200g dried beans;

Dressing:

20g white sugar, 8g salt, 3g pepper, 3g chicken essence

Procedure:

1. Pour right amount of water in a holder.

2. Add into yeast, spreading over the surface of water.

3. Add white sugar and salt

4. Add salad oil

5. Add batter and knead into dough

6. Knead smooth dough

7. Waiting for the ferment until twice as larger as it is before

8. Leaven dough until it will not resume if insert your hands into the dough ready

9. Make the materials of greens stuffing

10. Blanch dried beans briefly (Please add some salt and oil in the water at the same time.)

11.   Blanch greens.

12.   Cool the greens.

13. Cut the dried beans into small bits.

14. Force out the water in greens. Cut into small bits. Soften the mushrooms in the water. Cut the mushrooms into small bits.

15.   Add the dressing and stir up evenly.

16.   Take a share of reinforcing.

17. Wrap with greens stuffing

18. Bind off.

19. Wrapped buns.

20. Place the steamed buns in a food steamer. 10 minutes later, steam for 20 minutes.

Tips:

1. After blanching the greens, it doesn’t easily become yellow if you cool the greens before wrapping buns.

2. The amount of yeast is greatly in relation to what the weather is.

3. Take out the steamed buns in time, or they will stick onto the steamer cloth.

4. Wet the steamer cloth and force out the water before steam buns on the cloth.

Firstly:

Leavenning dough

Materials:

400g batter, 190ml lukewarm milk, 20ml white sugar, 3ml salt, 7ml or more yeast

Procedure:

1. Mix the lukewarm milk and white sugar. Add the yeast and stay for 5 minutes.

2. Pour the yeast in the holder. Add the batter,salt. Don’t rub them immediately. Please stir them up into schistoses with chopsticks .

3. Next rub them with hands. You’d better clean up the batter ,tub and your hands .However ,the dough rubbed by me never shows that smooth like that past master on line, yet that’s OK as only as we dcan only clean up our hands and tub and knead the dough until it unstticky. That its surface is not smooth doesn’t affect fermentation.

 4. Refit the  holder if has, or you can cover it with preservative film and place them at the temperature of 30~30 degrees. Stay them at room temperature in Summer .I generally leaven the dough for one hour until the dough becomes 1.5~2 times as bigger as it is previously and takes on favose shape.

5. Press teh leavenned dough and then knead into dough to exit gas.Rub until smooth and stay still. After the stuffing is ready, begin to make the buns.

Secondly:

Make the stuffing

Materials:

a. pork(The pork with fat meat is better), scallion

b. salt, sugar, oyster, cooking wine, balm,light soy sauce

c. Don’t misunderstand. The juice in the bottle is not real juice but self-made vegetarian soup.

Procedute :

1. Mince teh pork. You can also add them in the blender. Chop up the scallion. Add them in the stuffing .Add light soy sauce (It’s up to you), salt, some sugar(in order to flavor), some oyster, cooking wine , sesame oil

2. Stir up unceasingly with the chopsticks in a direction. During the time, add right amount of soup-stock. Because add vegetarian soup, the stuffing will be humid .When the batter is leavenning . I place the stuffing in the fridge for half an hour

Thirdly:

Make buns

1. Rub the dough into long strips. Cut into small parts . The sizes are not restricted . It’s mainly up to what sizes buns you want. Roll out dough thinly. Be sure thick at the centre and thin around. You’d better make it round and even. The thinner its round parts ,the more becautiful its pleat and binding off.

2. Add teh stuffing in the centre of batter cheek. The raw recruits can add a little stuffing.

3. Pinch pleats one after one. The quantity is up to you. Bind off. Bowl-shape or nipple-shape all do.

Fourthly:

Steam buns

Procedure :

1. Cover the cushion on the food steamer. Place the buns in turn. Keep mezzo space . Refit the holder. Stay still for 20 minutes or so . Ferment once again.

2. Steam buns start with cool water for 15~20 minutes. Remove from heat. Stay still for 2~3 minutes and serve.

Pour out the hot water and replace with cool water when you steam the second batch of buns.

Tips:

1. Knead dough with milk instead water. The sugar and salt are indispensable.

2. We’d better clean up the batter ,tub and hands, but the dough rubbed by me never shows that smooth like that past master on line. That’s OK as only as we can only clean up our hands and tub and knead the dough until it unsticky . That is surface is not smooth doesn’t affect fermentation.

3. Roll out dough thinly and even . It will be much better to mould shape .

4. Because the dough is soft, we’d better place the buns on the food steamer and steam once again . If the leavenned buns are placed on the steamer again ,it’s shape is easy to be changed while taking out the buns.

5. The longer the time of leavenning is , the more unobvious the pleats are ,but the buns will much softer . If the water in the stuffing is too much, please don’t steam too much time, or the stuffing will be easy to exude through the buns .

6. I also add some vegetarian soup in the stuffing . The buns taste more delicious.