• Ingredients 700 grams / 1.5 pounds fresh blueberry 220 grams / 8 ounces white sugar 1/2 lemon Directions 1. Rinse the blueberries, drain   2. Pour blueberries in a pot, pour white sugar in the pot   3. Mix until even, set aside for 2 hours   4. Heat the pot over high heat, bring to a boil, turn down the heat, mix and mash the blueberries, boil to thicken the jam   5. Squeeze lemon juice in the pot, mix until even   6. Boil until the jam thickened   7. Pour the jam in jars, seal with the lid, take the jars upside down, cool down   8. Put the jars in the refrigerator. take out when ready to use
  • Ingredients 1 cup pea starch 1 piece cucumber, julienned 1 tablespoon minced garlic 1 tablespoon chopped ginger 2 tablespoons chili oil 1/4 cup peanut, baked and chopped 1 teaspoon salt Directions 1. Pour pea starch in a large bowl, pour 1 cup of cold water in the bowl, mix until even, set aside   2. Heat a pot over medium heat, pour 5 cups of cold water in the pot, bring to a boil   3. Pour the starch water mixture in the pot, mix until even   4. Boil for several minutes, until thickened   5. Pour the mixture in a flat bowl, cool off   6. Once cooled, take the bowl upside down, take out the bean jelly   7. Slice the jelly, put in a dish, top with cucumber, garlic, ginger, peanut, some salt, and chili oil, serve
  • Ingredients 400 grams / 14 ounces mulberry 70 grams / 2.5 ounces white sugar 1/2 lemon Directions 1. Trim and rinse mulberries, drain, pour in a pot, pour white sugar in the pot   2. Mix until even, set aside for 1 hour   3. Mash the mulberries   4. Heat the pot over medium heat, bring to a boil, turn down the heat, mix to prevent sticking   5. Squeeze lemon juice in the pot, mix until even   6. Pour the mulberries in a jar, seal with a lid, put in the refrigerator, done
  • Ingredients 10 eggs 1/2 cup salt 1 bowl red vinasse Directions 1. Clean and rinse eggs, drain, until dried   2. Pour red vinasse and salt in a large bowl, mix until even   3. Dredge the eggs in the bowl, until coated   4. Put the eggs in a large jar   5. Pour all the remaining red vinasse in the jar, seal the jar with a lid, put the jar in a cool, dry, well ventilated place for 20 days   6. Take out, boil for about 6 minutes, serve
  • Ingredients 450 grams / 1 pound mung bean Directions 1. Soak mung beans in cold water for a whole day   2. Rinse the mung beans, put in a colander, cover with  cheesecloth, sprinkle some water on the cheesecloth   3. Take a large bowl, pour little water in the bowl, put a rack in the bowl   4. Put the colander on the rack in the bowl, put the bowl in a dark and warm room, sprinkle some water on the cheesecloth everyday   5. 3 days later, take out the mung bean sprouts, rinse, prepare to cook
  • Ingredients 1 cup brown bean 1/2 cup brown sugar Directions 1. Rinse the brown beans, pour the brown beans in a bowl, pour some cold water in the bowl, put the bowl in the refrigerator to refrigerate for a night   2. Take out the soaked brown beans, rinse, pour in a slow cooker, pour some water in the cooker, heat the cooker over low heat, cook for a night, pour brown sugar in the cooker, continue to cook for 12 hours   3. Pour the  bean mixture in a bowl, put the bowl in the microwave oven, heat until thickened, put the bowl in the refrigerator, done
  • Ingredients 1 cup dried rose flower 1/3 cup rock sugar 2 cups rice vinegar Directions 1. Drop rose flowers in a large jar   2. Drop rock sugar in the jar   3. Pour rice vinegar in the jar   4. Seal the jar with lid, set aside to soak for 7 days   5. Remove the rose flowers   6. Filter the vinegar mixture   7. Done
  • Ingredients 450 grams / 1 pounds fresh red chili 1 piece ginger, sliced 1/2 cup garlic clove 50 grams / 2 ounces salt 1/2 cup wine Directions 1. Rinse red chilies, drain, until dried   2. Slice crosswise the red chilies   3. Drop the red chilies, ginger, and garlic in the food processor to process   4. Pour the mixture in a large bowl, pour salt in the bowl   5. Pour wine in the bowl, mix until even   6. Pour the mixture in a clean jar, seal the jar with lid, set aside for a week, done 
  • Ingredients 10 duck eggs 1 cup salt 1/2 cup liquor Directions 1. Rinse the duck eggs, drain   2. Heat a pot over medium heat, pour some water in the pot, pour salt in the pot, bring to a boil, boil until the salt dissolved, turn off the heat, cool off the salty water   3. Pour the salty water in a large jar   4. Put the duck eggs in the jar   5. Pour liquor in the jar   6. Put a small bowl in the jar to prevent the duck eggs flowing up, cover the jar with a lid, pickle for about 45 days   7. Take some duck eggs in boiling water, boil for about 8 minutes, take the duck eggs in icy water, once cooled, take out, crack, serve
  • Ingredients 450 grams / 1 pound lean pork, chopped 1 piece ginger, sliced 3 garlic cloves, sliced 3 bay leaves 1 teaspoon black pepper 1 teaspoon salt Directions 1. Drop the pork in a pot, pour some cold water in the pot, heat the pot over high heat, bring to a boil, boil for 3 minutes, take out, rinse, drain   2. Rinse the pot, drop the pork in the pot, pour some water in the pot, drop the ginger, garlic, bay leaves, and black peppers in the pot, heat the pot over high heat, bring to a boil, turn down the heat, stew for 30 minutes, until tender and soft   3. Take out the pork, drain, cover with plastic wrap, roll out with a rolling pin, until loosen   4. Drop the pork in a large mixing bowl, mix into floss   5. Done

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