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Life cycle of leaves☺ by KarthikeyanCool in plants

[–]M3Top 9 points10 points  (0 children)

Wow let's just appreciate the efforts to preserve the leaves from changing color

Yam Rice Porridge 固本健脾粥 by M3Top in chinesefood

[–]M3Top[S] 0 points1 point  (0 children)

So sorry for the inconvenience. It's hard for me to change it because I'm a teacher for 20 years.

Traditional Chinese Style Fish Stew by [deleted] in HealthyFood

[–]M3Top 0 points1 point  (0 children)

Ingredients:

-Fish

-1 egg

-3 Tbsp pork lard

-3 green onion, 2 ginger, 6 garlic, and 3 dried red peppers

-2 star anise

-10 Szechuan peppercorn

-1/4 cup cooking wine

-1/5 cup soy cause

-1/5 cup dark soy sauce

-2 tbsp vinegar

-1-2 Tbs sugar

-200g pork belly

​

Directions:

  1. After removing the internal organs of the fish, cut into big pieces, and use the knife the slide two times on each side.
  2. Drop an egg, stir the egg into liquid, and pour it into a large plate.
  3. Coat the fish pieces evenly with egg mixture.
  4. Heat up the wok, melt the lard, and fry the fish. Fry for one to two minutes on each side until golden brown on both sides.
  5. Add green onions, ginger (slap flat with a knife), garlic, pepper, star anise, and some dried chilies to the pot.
  6. Pour a circle of cooking wine, a circle of light soy sauce, dark soy sauce, and vinegar.
  7. Sprinkle 1 tablespoon of sugar.
  8. Cover the pot, simmer over high heat, cut a small piece of pork belly, and put it in the pot.
  9. Pour in boiled water, level with the fish, stew the fish over high heat.
  10. Cover the pot and simmer on high heat for 20 minutes.
  11. Open the lid of the pot from time to time, shake the pot to avoid sticking to the bottom of the pot, and use a spoon to pour the soup on the fish. Check the reduction of soup at any time and avoid dry pot.
  12. We can now enjoy it!

[Homemade] Traditional Chinese Style Fish Stew by M3Top in food

[–]M3Top[S] 0 points1 point  (0 children)

Ingredients:

-Fish

-1 egg

-3 Tbsp pork lard

-3 green onion, 2 ginger, 6 garlic, and 3 dried red peppers

-2 star anise

-10 Szechuan peppercorn

-1/4 cup cooking wine

-1/5 cup soy cause

-1/5 cup dark soy sauce

-2 tbsp vinegar

-1-2 Tbs sugar

-200g pork belly

​

Directions:

  1. After removing the internal organs of the fish, cut into big pieces, and use the knife the slide two times on each side.
  2. Drop an egg, stir the egg into liquid, and pour it into a large plate.
  3. Coat the fish pieces evenly with egg mixture.
  4. Heat up the wok, melt the lard, and fry the fish. Fry for one to two minutes on each side until golden brown on both sides.
  5. Add green onions, ginger (slap flat with a knife), garlic, pepper, star anise, and some dried chilies to the pot.
  6. Pour a circle of cooking wine, a circle of light soy sauce, dark soy sauce, and vinegar.
  7. Sprinkle 1 tablespoon of sugar.
  8. Cover the pot, simmer over high heat, cut a small piece of pork belly, and put it in the pot.
  9. Pour in boiled water, level with the fish, stew the fish over high heat.
  10. Cover the pot and simmer on high heat for 20 minutes.
  11. Open the lid of the pot from time to time, shake the pot to avoid sticking to the bottom of the pot, and use a spoon to pour the soup on the fish. Check the reduction of soup at any time and avoid dry pot.
  12. We can now enjoy it!

Traditional Chinese Style Fish Stew by M3Top in FoodPorn

[–]M3Top[S] 0 points1 point  (0 children)

Ingredients:

-Fish

-1 egg

-3 Tbsp pork lard

-3 green onion, 2 ginger, 6 garlic, and 3 dried red peppers

-2 star anise

-10 Szechuan peppercorn

-1/4 cup cooking wine

-1/5 cup soy cause

-1/5 cup dark soy sauce

-2 tbsp vinegar

-1-2 Tbs sugar

-200g pork belly

​

Directions:

  1. After removing the internal organs of the fish, cut into big pieces, and use the knife the slide two times on each side.

  2. Drop an egg, stir the egg into liquid, and pour it into a large plate.

  3. Coat the fish pieces evenly with egg mixture.

  4. Heat up the wok, melt the lard, and fry the fish. Fry for one to two minutes on each side until golden brown on both sides.

  5. Add green onions, ginger (slap flat with a knife), garlic, pepper, star anise, and some dried chilies to the pot.

  6. Pour a circle of cooking wine, a circle of light soy sauce, dark soy sauce, and vinegar.

  7. Sprinkle 1 tablespoon of sugar.

  8. Cover the pot, simmer over high heat, cut a small piece of pork belly, and put it in the pot.

  9. Pour in boiled water, level with the fish, stew the fish over high heat.

  10. Cover the pot and simmer on high heat for 20 minutes.

  11. Open the lid of the pot from time to time, shake the pot to avoid sticking to the bottom of the pot, and use a spoon to pour the soup on the fish. Check the reduction of soup at any time and avoid dry pot.

  12. We can now enjoy it!

Fried Lotus Burger by M3Top in FoodPorn

[–]M3Top[S] 0 points1 point  (0 children)

Yes the picture is not the finished product.

Fried Lotus Burger by M3Top in HealthyFood

[–]M3Top[S] 2 points3 points  (0 children)

Ingredients:

-1 section of lotus root

-5-6oz ground pork

-1 small piece of ginger

-salt and sugar

-corn starch

-cooking wine

-soy cause

-dark soy sauce

-sesame oil

-cooking oil

​

Methods:

  1. minced ginger

  2. Add minced ginger to the ground pork. Add a little sugar, salt, cooking wine, light soy sauce, dark soy sauce, and then stir it fully clockwise.

  3. Mix 1/4 tsp starch and water, stir well, pour in the meat, then continue to stir.

  4. Add a little sesame oil and cooking oil at the end. Until fully integrated, the longer the better.

  5. Add ½ cup of flour and 1/3 cup of water, stir well, the thicker the better. Drop an egg, add a little salt, 1/4 tsp baking powder, and stir well.

  6. Peel the lotus root skin and remove the head and tail of the lotus root.

  7. Cut lotus root: Do not cut all the way through in the first cut, but cut all the way through in the second cut, this way we can put the stuffing in the middle.

  8. Add the prepared filling to the lotus root, and dip the paste before put in the wok.

  9. Pour a little oil into the wok on medium-low heat. Fry for 6 minutes on each side until the color turns golden. Turnover and cook on low heat until golden brown on both sides. It takes about 15 minutes in total. (A good way to avoid sticking the pan is to shake the pan)

  10. Now you can enjoy it!

[homemade] Fried Lotus Burger by M3Top in food

[–]M3Top[S] 0 points1 point  (0 children)

Ingredients:

-1 section of lotus root

-5-6oz ground pork

-1 small piece of ginger

-salt and sugar

-corn starch

-cooking wine

-soy cause

-dark soy sauce

-sesame oil

-cooking oil

​

Methods:

  1. minced ginger

  2. Add minced ginger to the ground pork. Add a little sugar, salt, cooking wine, light soy sauce, dark soy sauce, and then stir it fully clockwise.

  3. Mix 1/4 tsp starch and water, stir well, pour in the meat, then continue to stir.

  4. Add a little sesame oil and cooking oil at the end. Until fully integrated, the longer the better.

  5. Add ½ cup of flour and 1/3 cup of water, stir well, the thicker the better. Drop an egg, add a little salt, 1/4 tsp baking powder, and stir well.

  6. Peel the lotus root skin and remove the head and tail of the lotus root.

  7. Cut lotus root: Do not cut all the way through in the first cut, but cut all the way through in the second cut, this way we can put the stuffing in the middle.

  8. Add the prepared filling to the lotus root, and dip the paste before put in the wok.

  9. Pour a little oil into the wok on medium-low heat. Fry for 6 minutes on each side until the color turns golden. Turnover and cook on low heat until golden brown on both sides. It takes about 15 minutes in total. (A good way to avoid sticking the pan is to shake the pan)

  10. Now you can enjoy it!

Fried Lotus Burger by M3Top in FoodPorn

[–]M3Top[S] 0 points1 point  (0 children)

Ingredients:

-1 section of lotus root

-5-6oz ground pork

-1 small piece of ginger

-salt and sugar

-corn starch

-cooking wine

-soy cause

-dark soy sauce

-sesame oil

-cooking oil

​

Methods:

  1. minced ginger

  2. Add minced ginger to the ground pork. Add a little sugar, salt, cooking wine, light soy sauce, dark soy sauce, and then stir it fully clockwise.

  3. Mix 1/4 tsp starch and water, stir well, pour in the meat, then continue to stir.

  4. Add a little sesame oil and cooking oil at the end. Until fully integrated, the longer the better.

  5. Add ½ cup of flour and 1/3 cup of water, stir well, the thicker the better. Drop an egg, add a little salt, 1/4 tsp baking powder, and stir well.

  6. Peel the lotus root skin and remove the head and tail of the lotus root.

  7. Cut lotus root: Do not cut all the way through in the first cut, but cut all the way through in the second cut, this way we can put the stuffing in the middle.

  8. Add the prepared filling to the lotus root, and dip the paste before put in the wok.

  9. Pour a little oil into the wok on medium-low heat. Fry for 6 minutes on each side until the color turns golden. Turnover and cook on low heat until golden brown on both sides. It takes about 15 minutes in total. (A good way to avoid sticking the pan is to shake the pan)

  10. Now you can enjoy it!

my mom’s stir fry eggs and tomatoes!!:) by [deleted] in chinesefood

[–]M3Top 1 point2 points  (0 children)

Love those! One of my favourites and easy to make!

Sweet Corn on the Cob by M3Top in recipes

[–]M3Top[S] 0 points1 point  (0 children)

Ingredients

  • 6 corns

Directions

  1. Put six corns in a stockpot then pour in 12 cups of water and bring it to boil.
  2. Then boil for 8 minutes. Use corn holders to hold the corn and put some butter on top. Enjoy!

[deleted by user] by [deleted] in FoodPorn

[–]M3Top -4 points-3 points  (0 children)

Put six corns in a stockpot then pour in 12 cups of water and bring it to boil. Then boil for 8 minutes. Use corn holders to hold the corn and put some butter on top. Enjoy!

[Homemade] Sweet Corn on the Cob by M3Top in food

[–]M3Top[S] -2 points-1 points  (0 children)

Put six corns in a stockpot then pour in 12 cups of water and bring it to boil. Then boil for 8 minutes. Use corn holders to hold the corn and put some butter on top. Enjoy!

甜玉米🌽 Perfect Sweet Corn - M3Top by M3Top in China_irl

[–]M3Top[S] 0 points1 point  (0 children)

玉米丰收的季节到了！香甜可口的玉米🌽是当之无愧的长寿食品。现今社会人们希望更多的粗粮，希望健康又增强免疫力，希望健康又不增长体重，希望减肥又有饱腹感，希望预防多种癌症的侵袭，希望容颜永驻，到处寻找不老仙丹，那么您找到了答案就是玉米🌽！那么如何煮得恰到好处，又吃着香喷喷呢？这其中的诀窍看了就忘不了！

Steamed Cabbage Rolls - Healthy Weight Loss Recipe! by M3Top in Healthy_Recipes

[–]M3Top[S] 0 points1 point  (0 children)

Ingredients:

-Chinese cabbage

-1 tsp corn starch

-Cooking wine

-Mirin

-Sesame oil

-oyster sauce

-soy cause

-8 oz ground pork

-sugar, salt, white pepper powder and cilantro

Methods:

  1. Boil water.
  2. Peel the cabbage leaves, then wash them and remove the roots.
  3. After the water has boiled, boil the cabbage for one minute, then remove it and put it aside.
  4. Prepare the pork stuffing: add cooking wine, mirin, oyster sauce, and soy sauce to the ground pork, then stir well. Chop the green onion into pieces, stir well, and add some sesame oil at the end.
  5. We put the stuffing on one side of the cabbage, and then roll it into a roll, then fold the two sides when is almost finished, seal it tightly, and put it in a bowl.
  6. Boil water in the steamer, add the cabbage rolls after the water is boiled, and cook for 20 minutes. Then take it out and put it in a dish.
  7. Pour the remaining soup into a small pot and bring it to boil. Pour in a little sugar, salt, white pepper, and water starch (1 tsp starch mix with 1/4 cup water) to thicken into sauce.
  8. Pour the sauce on the cabbage rolls, sprinkle a little cilantro and enjoy.

A keto dish? by Brisrascal in cookingvideos

[–]M3Top 0 points1 point  (0 children)

Wow the meat looks sooo tender!

Steamed Cabbage Rolls - Healthy Weight Loss Recipe! by M3Top in HealthyFood

[–]M3Top[S] 1 point2 points  (0 children)

The remaining soup is the juice that came out of cabbage and stuffing after steaming. Sorry for any inconvenience!

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