Best white sesame Recipes for Everyday Cooking
Make the most of white sesame with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with white sesame
In Chengdu and Chongqing, ice jelly and hot pot are a golden pair. In summer, the crystal clear ice jelly is as smooth as white jade. It is drizzled with red sugar syrup, a spoonful of fermented glutinous rice, sprinkled with crispy peanuts, sweet and sour hawthorn slices, and a few soft and glutinous small dumplings. The moment it enters the mouth, the cool and sweet taste dispels the summer heat, and the multiple tastes jump on the tip of the tongue, refreshing from the tip of the tongue to the stomach, and one bite cures all the heat and fatigue. You can skip meals in summer, but you can never be without ice jelly. This bite of cool and sweet is an indispensable soul comfort in summer! Moreover, it is super simple to make, the required materials are easy to get at home, and the combination can be changed as you like, so you can easily reproduce this Sichuan and Chongqing summer delicacy.
Desserts/snacks: directly used as a summer dessert to cool down, the sweetness of dragon fruit and the smoothness of ice jelly are combined, with crushed ice, coconut milk or syrup, the taste is rich, suitable for eating alone or as a dessert after a meal. Drink pairing: add "Dragon Ball" to milk tea, sparkling water or juice as a visual and taste highlight, such as making "Dragon Ball Exploding Milk Tea", the spherical shape is more eye-catching in the drink, and the dragon fruit juice and the soft and tender ice jelly are blended when bitten, which increases the fun of drinking. Creative cooking ingredients: used for decoration of dessert platters, fruit salad or smoothies, can also be added to yogurt, oatmeal to make healthy light meals, and even embellished in Chinese sugar water (such as red bean paste, mung bean soup) to enhance the appearance and taste diversity of dishes.
A rich and velvety dessert with a deep, nutty aroma of roasted black sesame. Its smooth, creamy texture and subtle sweetness make it a comforting treat, perfect for any season. Warm and satisfying, this traditional dessert evokes childhood memories and the taste of home. Loved by all ages, it’s not only delicious but also nourishing and energizing.
The green of shredded cucumber, the golden color of fried eggs and the whiteness of shrimps are spread on the chewy buckwheat noodles. The sauce is flavored with garlic, chili powder and sesame oil, and then added with soy sauce, vinegar and oyster sauce to enhance the flavor, sugar and salt to blend the taste, and a few drops of sesame oil and pepper oil to make the aroma more layered. The red, green and white are intertwined, and the sour, spicy and fresh fragrance bursts on the tip of the tongue. Buckwheat noodles are low in fat and high in fiber, shrimps are rich in protein, and cucumbers are refreshing and relieve greasiness. You must know how to make the soul sauce, which can be mixed with cucumbers, preserved eggs, etc.)
The salmon head with attractive color is roasted until golden and crispy, with the edges slightly curled up. The high temperature forces out the fish oil, leaving attractive amber lines on the skin, which is crispy on the outside and tender and juicy on the inside. The fresh fruit acid of lemon juice instantly penetrates into the fish meat, neutralizing the greasiness while awakening the taste buds; dip a mouthful of sesame salt, and the salty and fragrant particles burst on the tip of the tongue. Paired with a little wine and a drink with teammates, it is comfortable and satisfying. Watching teammates squint their eyes and praise "drunkenness and dreamlessness", at this moment, there is no need for gorgeous words, the happiness in the fireworks is quietly overflowing, and food and company are the most healing appearance of life.
Covered with white sesame or bread crumbs, golden and crispy, drizzled with brown sugar syrup to add a bright color. Take a bite, the outside is crispy and the inside is glutinous, the sweetness of pumpkin blends with the richness of brown sugar, and the bread crumbs bring a rich taste. Pair it with a cup of hot tea to start a relaxing afternoon tea; every bite is a double enjoyment of taste and vision.
Thumb-fried dumplings are made of thin and transparent dumpling skin with delicate folds, shaped like a fistful of ingots, fried until the bottom is crispy with amber crust, sprinkled with white sesame seeds and tender green onions, just like stars. The moment you bite it, the hot and fragrant gravy bursts on the tip of your tongue, and the meaty aroma is intoxicating. Snowflake dumplings are also eye-catching, with starch water outlining the ice flower background, snow-white and crystal like blooming frost flowers, crispy skin, full filling, and crisp sound and meaty aroma intertwined when you bite it.
Gently scoop up a piece with a spoon, the chewy touch trembles slightly on the tip of the tongue, take a sip, the sweetness with a hint of dragon fruit's unique light fruity aroma spreads in the mouth, not too sweet, but like the refreshing summer frozen into a chewable shape. Occasionally biting into the tiny fruit particles hidden inside, a crunching sound adds a bit of playful taste, after eating, even the tip of the tongue seems to be stained with a bit of gentle red
Sichuan and Chongqing special cold noodles, both delicious and beautiful. The noodles are chewy and chewy, paired with crisp bean sprouts, sweet cucumber shreds, and crispy peanuts, with rich taste. The sauce is the soul, with bright red chili oil and spicy pepper powder as the base, soy sauce to enhance the freshness, balsamic vinegar to add acidity, minced garlic and chopped green onions to stimulate the aroma, spicy, fresh, fragrant and sour interweaving, with a rich taste. Sichuan and Chongqing tourism is hot, and cold noodles have become a must-try delicacy, especially in the bustling food square, where bowls of cold noodles are placed on the stalls, and the noodles are piled into a small mountain, with red, green, yellow and white staggered, and the appearance is eye-catching. Tourists sit around and taste it, sweating from the spiciness but still unable to stop, becoming a bright business card for Sichuan and Chongqing's food culture.