Healthy 10g cooking wine Recipes for Every Day
Fuel your day with nutritious meals made with 10g cooking wine. Tasty, balanced, and easy to cook.
Recipes with 10g cooking wine
A small bowl of pork trotter with ginger warms the body and dispels wind, especially during autumn and winter—after all, putting on weight in autumn helps protect against the cold in winter! This delicious pork trotter with ginger is quite delicate to prepare. If preparing for someone confinement, start soaking the ginger two weeks in advance, bringing it to a boil daily and then turning it off. Soak for at least a week to fully unleash the ginger's aroma. My week-long pot of pork trotter with ginger is simply enticing: the trotter is a translucent brown, tender yet slightly chewy, and the flavor grows with every bite. The egg has a deep brown outer shell, but when cut open, the yolk is a firm orange-yellow, and even the core is imbued with the flavor of ginger vinegar. The ginger is crumb-free and not as spicy as those sold outside; it's refreshing and refreshing. The broth is just right—not sour, bitter, sweet, or thick—and even more flavorful than a carefully prepared broth. While Guangdong street vendors sell pig's trotters with plenty of ginger, a small piece of ginger, an egg, and a pig's trotter costs at least 20 yuan, and the flavor isn't quite there. It's nothing like home-cooked pork trotters, which are both affordable and flavorful, with every bite filled with heartfelt warmth. Speaking of which, in the month after my "divine beast" was born, we used a total of 150 pig's trotters! I just wanted to nourish my family, but the aroma filled the hallway. As if they had "smell radar," the neighbors would come to my house every day to "freeload" and take their meals away, treating me like a "makeshift pig's trotter delivery station." Everyone said my pig's trotters were so delicious they almost wanted to take the pot home with them!
This Sichuan-Chongqing konjac beer duck is perfect for those on a weight-conscious diet! The konjac's chewy texture is smooth and chewy, absorbing the fresh aroma of both the duck and beer. While it doesn't have much of a flavor of its own, it perfectly locks in the meat's flavor. The duck is stewed to a crispy tenderness, and the beer not only removes the fishy smell but also adds a refreshing sweetness from the malt. The salty and savory flavors, combined with the spicy Sichuan peppercorns, make the dish even more delicious with every chew. The key is that the konjac is incredibly filling; just a few bites will fill your stomach. Paired with rice soaked in the sauce, it's a satisfying snack without the worry of gaining weight. For those of you who are trying to control your weight but crave this dish, you'll love its tangy aroma and satisfying feeling. Every bite is a win-win for both deliciousness and weight management!
Freshly baked homemade sausages, glistening with oil and emitting a tantalizing aroma, waft towards your nose. First, bite into the thin, resilient casing; a satisfying "squeak" releases the juicy, meaty filling. Inside, tender meat chunks offer a chewy texture, while the fatty bits create a soft, creamy sensation on the tongue. The version mixed with corn kernels offers a sweet flavor that blends perfectly with the savory meat; the version with glutinous rice adds a sticky, chewy texture, each bite bursting with flavor. The savory taste is subtly sweet, offering the springy texture of meat and the soft aroma of grains. Oily yet not greasy, the warm aroma when eaten hot is irresistible, making you want to eat several. Even when cold, the firm, meaty flavor remains, becoming more delicious with each chew. This delicious flavor is not only tempting, but also gives you peace of mind—it's a simple, home-style recipe without any "technological or grueling" additives. The meat is fresh, carefully selected from the best cuts, not some scraps of meat of dubious origin. It's pure, unadulterated flavor from start to finish. It's satisfying and delicious, perfect for breakfast with porridge or sandwiches, or a guilt-free snack. It's comforting and satisfying no matter when you eat it. To recreate this delicious and reassuring flavor, remember to thoroughly understand the final steps: separate the lean and fatty parts of the meat, mix the filling until it stands upright on chopsticks, soak the sausage casings in alcohol to remove any unpleasant odor... Follow these details, and you're 100% guaranteed to replicate this wonderful flavor.
The moment these braised pork ribs are placed on the table, the aroma is absolutely divine, far surpassing those restaurants that claim to have "secret family recipes"! The bones are stewed until tender and flavorful, the meat practically falling off the bone. Each bite is a delightful experience, the savory sauce layering and unfolding in your mouth, leaving even the bits of flavor lingering between the bones. The glossy reddish-brown sauce is incredibly tempting, each piece coated in a rich, flavorful broth. One bite, and the aroma of meat mingles with the fragrance of spices—pure bliss! Eating a piece like this outside would easily break the bank, leaving you no room to indulge. But making it at home, for the same price, you can buy several pounds of bones, stew a full pot, and enjoy it to your heart's content. You can even use the leftover broth to stew noodles and cabbage—the value is unbeatable. This down-to-earth delicacy is universally praised; you'll crave it after just one bite, making even the restaurant's "secret recipes" pale in comparison!
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 chicken stew with mushrooms is incredibly delicious! The chicken is stir-fried to release rich fat, then slowly simmered with fragrant Northeastern mushrooms, resulting in a rich, flavorful, and fragrant broth. The sweet potato vermicelli soaks up the broth, leaving it soft, smooth, and flavorful. The best part is dipping rice in this broth; the rice grains are coated in a delicious aroma, and every bite bursts with rich flavor. It's a truly delicious accompaniment to rice!
This dish of braised pork ribs with thousand sheets is full of golden thousand sheets wrapped in bright red sauce, soft and tasty, and full of meaty aroma. The pork ribs are stewed until they are soft and the meat falls off the bones when bitten, and the aroma makes people suck their fingers. The thousand sheets are full of gravy and taste better than meat. It makes people want to pick up their chopsticks quickly. Whether it is eaten with rice or steamed buns, I guarantee that you will want to eat more after eating it, and you will not even want to leave any soup. It is definitely a good dish to go with rice!
Chicken feet, soaked in a thick sweet vinegar sauce, are vibrant and vibrant, resembling carefully carved pieces of amber. This sweet vinegar is the kind commonly used in Guangdong for postpartum women, and it has a gentle, mellow aroma. The chicken feet are chewy and firm, with a unique sweet and sour flavor. Eating them at a teahouse is not only too small, but also incredibly expensive, leaving your wallet groaning. I have some wine. Do you have a story?
This passion fruit and pineapple juice pork ribs dish is a surprising and innovative flavorful creation I encountered while traveling in Nanning. After trying the local passion fruit pork ribs in Nanning, a core passion fruit producing area, I added homemade pineapple juice to elevate the flavor. The golden, translucent passion fruit shells serve as a delicate container, nestling the ribs, smothered in a rich sauce and sprinkled with white sesame seeds. The appearance alone is breathtaking. The sweetness of my homemade pineapple juice blends beautifully with the tartness of the passion fruit, softening the rich sauce flavor of the ribs and allowing the dual fruity notes to spread across the palate. This dish boasts a refreshing tropical fruit flavor over the local original. Bromelain simmers the ribs until they are tender and flavorful, and each bite offers a delicate balance of sweet and sour, salty, and savory, creating a unique flavor experience. Although the price of this dish in the local area is a bit pricey - almost a hundred dollars, once you have tasted it, you will know that it is worth the money. Once you have tasted it, you will never forget it!