Creative Ways to Cook with 3 tablespoons of cooking wine – Recipes You Haven’t Tried
Shake up your routine with these unexpected yet delicious 3 tablespoons of cooking wine recipes — fun, easy, and full of flavour.
Recipes with 3 tablespoons of cooking wine
sweet and sour and slightly spicy open-flavor dishes, boneless crab claws are boiled in water and chilled, the taste is refreshing and not greasy; then lime juice, fish sauce, Thai sweet and spicy sauce and white vinegar to make a sour and spicy sauce, finally stir in small red tomatoes, purple onion, parsley and coriander, fresh vanilla flavor and Thai sour and spicy layers burst out together, especially suitable for appetizers or wine snacks.
This braised pork knuckle with tiger skin is truly impressive—it's the star dish of any large banquet, and in a restaurant, it's a high-end, impressive dish that holds its own. Placed on the table, its glossy, dark red skin wrinkles into beautiful "tiger skin" patterns, sprinkled with tempting scallions—just looking at it makes your mouth water! The meat falls off your chopsticks with a "plop," the skin tender and the meat succulent, not greasy at all—it's like a "gentle paradise" stuffed into your mouth. If you dip it in the light dipping sauce, it's a "refreshing and cleansing" version; the slightly spicy and sour sauce coats the meat, like a cool breeze on your tongue. If you drizzle it with the thick sauce, it's a "sweet and passionate" version; the rich sauce clings to the meat, every bite is a savory blend of soy sauce and meat, like a "sweet embrace" for your taste buds. If you master this skill, serving it to guests at home will guarantee you'll be surrounded by people praising it until you blush! 😂 Which flavor do you prefer?
This plate of golden sand chicken wings is really delicious! The chicken wings are covered with salted egg yolk, the skin is crispy and fragrant, and the juicy and salty taste goes straight into the throat. The method is also simple. Follow the steps, even a kitchen novice can easily make it. The little beasts at home always rush to eat it, and they don't even miss the taste between the bones. Hurry up and try it, it will definitely add a hard dish to your family's table, and it will be so delicious that you will lick your fingers!
When you eat steamed pork with rice flour outside, it's either just steamed pork or just steamed pork ribs with rice flour. It's unlike making it at home, where you can add whatever you want! My portion includes steamed pork with rice flour, pork ribs, and pork belly. The pork belly's soft, glutinous skin, coated in rice flour, melts in your mouth. For a savory bite, try the pork ribs, where the spiciness of the bones is infused with the flavor of spices. For a leaner dish, try the pork belly, which is firm, flavorful, and not too dry. It perfectly captures all the flavors. And since it's homemade, the seasoning is generous, and the flavor comes purely from the ingredients and the care put into making it. If you like spicy food, add chili powder for a satisfying flavor. Every bite is satisfying, and it's much more satisfying than the monotonous portions you get out there! Speaking of Sichuan and Chongqing steamed pork with rice flour, it's a favorite dish of the locals. When dining at a restaurant in Sichuan and Chongqing, the first thing you'll hear as you enter is, "Boss, give me some steamed pork with rice flour. I want the delicious kind!" Steamed pork with rice flour is a favorite in Sichuan and Chongqing. Just like Chongqing residents can't live without hot pot and Chengdu residents can't live without teahouses, it's an essential dish on every household's dining table. It's even a must-have during festivals.
Sichuan and Chongqing's salty shaobai (rice shao) is a melt-in-your-mouth pork belly. The fatty, glutinous pork belly is not greasy at all, while the lean pork belly is perfectly flavorful. The chopped bean sprouts are salty and fragrant, with a crisp and flavorful chew. Mixed with the pork belly, the combination of salty and sweet flavors is so fragrant it's almost intoxicating! In Sichuan and Chongqing, this dish is a common dish at banquets and restaurants. I, a meat-averse person, saw this shaobai (rice shao) at my grandmother's house and tried a piece. My eyes widened, and I devoured the entire plate! Since then, I've become a true meat-eater. Every time I go back to my grandmother's house, the first thing I shout is, "I want shaobai!"
This stir-fried pork liver is visually appealing and intensely flavorful, a super appetizing and satisfying home-style dish. Pork liver is rich in iron, effectively replenishing the raw materials needed for blood production, making it especially suitable for people with anemia, helping to improve symptoms such as insufficient blood and pale complexion. It also contains abundant vitamin A, B vitamins, and minerals such as zinc and selenium, which can protect eyesight, relieve eye fatigue, aid metabolism, and boost immunity. In the Sichuan and Chongqing regions, stir-fried pork liver is as famous as stir-fried pork kidney, a highly representative local dish. The high-heat, quick stir-fry method locks in the tender texture of the pork liver while preserving its nutrients to the maximum extent. Paired with side dishes such as wood ear mushrooms and green peppers, the flavor is rich and layered, savory and delicious. Serve with rice and you'll easily eat two bowls – a true rice-eating machine!
Braised pork trotters with preserved plums is a classic Cantonese dish that makes your mouth water just looking at it! The pork trotters are stewed until they're incredibly tender and fall off the bone easily, with a slightly chewy skin that bursts with juice when you bite into them. The sweet and sour flavor of the preserved plums perfectly balances the richness of the meat. Each piece is coated in a thick sauce, savory with a refreshing aftertaste, making it not greasy at all. You'll want to suck every last bit off the bone! It's perfect with rice or as a snack. My family always fights over it; it's a true rice-eating machine, and you'll want to lick the sauce off your chopsticks afterward!
This dish of braised pork trotters with sand ginger is a classic Cantonese New Year's feast staple! The pork trotters are crispy on the outside and tender on the inside after being chilled in ice water—chewy, bouncy, and full of collagen. The sand ginger and shallots are stir-fried until fragrant, coating each piece of trotter in a savory sauce with the unique spiciness of sand ginger, without being overpowering. Crushed peanuts and cilantro add aroma and crunch, making it even more addictive with every chew—perfect with drinks or rice. Served during the New Year, it's both visually appealing and delicious, embodying the quintessential Cantonese flavor—a definite centerpiece for the New Year's feast, so delicious you'll lick your fingers!
I recreated the wildly popular Mo's Chicken Hot Pot from the Cantonese-speaking world at home! I specially simmered the broth with chicken carcass and pork bones, resulting in a significantly fresher flavor than the usual method. The broth is golden and clear, with a sweet and refreshing aftertaste that even soothes the throat. The broth, made with five-finger peach and Smilax glabra, has a built-in dehumidifying effect, leaving you feeling completely relaxed after drinking it. The chicken was cooked for 2 minutes and then simmered for 9 minutes according to the recipe, resulting in perfectly tender and juicy meat. Dipped in the signature sand ginger and garlic sauce, every bite is bursting with meaty flavor. Finally, I added some seasonal vegetables to finish the meal. A warm, refreshing, and not-too-greasy pot of home-cooked food—this is the quintessential Cantonese comfort food.
Typhoon Shelter Style Fried Shrimp. Flavor and Texture: Primarily garlicky and savory, with a hint of spiciness from chili peppers. The shrimp shells are crispy, while the meat is tender. The "Typhoon Shelter seasoning," made from deep-fried garlic, is intensely fragrant. Origin of the Name: "Typhoon Shelter" originally referred to the harbors in Hong Kong where ships sought shelter from typhoons. Local fishermen spread the method of stir-frying seafood with garlic, fermented black beans, and other seasonings, gradually developing this classic dish.