Mixing & beating: Follow the mixing order and look for the stated texture. Examples include Egg-coated glutinous rice cakes, Seaweed egg drop soup, Chive scrambled eggs. Open a full recipe for ingredients and the complete method.
Beat the egg with the salt in a bowl. Coat both sides of every rice-cake piece. Wash your hands after handling raw egg.
Both sides of every piece have a thin egg coating.
Prepare the seaweed as directed on its package. If soaking is required, soak until softened and drain. Beat the eggs separately and wash your hands after handling raw egg.
The seaweed is softened and the egg is evenly beaten.
Beat the eggs until the whites and yolks combine. Wash your hands after handling raw egg.
The egg mixture is even with no large streaks of white.
Mix the light soy sauce, oyster sauce, sugar and the listed sauce water in a bowl.
The sugar mostly dissolves and the sauce is even.
Mix the soy sauce, sugar and vinegar. Add optional sesame or chili oil to taste. Check sauce ingredients and allergens before using.
The sugar dissolves and the dressing is well mixed.
Put the flour in a heatproof bowl. Stir with chopsticks while slowly adding the boiling water, then add cool water. Knead only once safe to handle, cover with a damp cloth and rest for 20 min; keep hands away from boiling water.
The dough is mostly smooth and resting under a cover.
Stir the oil and soy layers together before measuring. Start with 15 ml scallion sauce for the noodles cooked from each 80 g dry noodles, then add a little more to taste; never pour the entire batch into one bowl. Use that ratio for more portions; the sauce-batch ingredients still produce a remainder. Add fried scallions if desired. Measure the actual finished sauce yield and promptly refrigerate unused sauce in a clean shallow container.
The noodles are evenly coated without a large pool of oily sauce.
Stir the sesame paste, then add the hot thinning water a little at a time until pourable but still spoon-coating; you may not need it all. Mix in soy sauce and garlic water, taste and add a little optional salt only if needed.
The sauce is smooth and pourable, not watery.
While hot, toss the noodles with sesame dressing and hot pork, then add radish, pickled beans, scallion and optional chili oil. Add dressing gradually until it coats the noodles and serve immediately.
The noodles are coated in sesame sauce with evenly distributed toppings and no broth pool.
In a separate clean pan, stir the sugar with the listed hot syrup water over low heat until dissolved. Do not cook it to a dark caramel or put this water into the frying-oil pan.
The sugar is dissolved without dark burnt caramel.
Mince the garlic and optional chilies. Mix in a clean large bowl with the salt, sugar, soy sauce, vinegar and sesame oil. Wash hands after handling chilies.
The sugar and salt mostly dissolve and the dressing is evenly mixed.
Lift out the mushrooms, drain thoroughly and toss in the dressing. Cool briefly and eat promptly; refrigerate if waiting rather than leaving the dish at room temperature.
The mushrooms are evenly dressed without excess cooking water in the bowl.
Mix soy sauce, oyster sauce, sauce salt, sugar and sauce water. Keep blanching salt and oil separate.
Sauce is combined and blanching ingredients separate.
Gradually mix initial water into flour to make a thick paste, then mix in starch and the listed extra water. Add egg and batter salt, mix out dry lumps and coat the eggplant evenly. Do not taste raw batter; wash after handling it.
Eggplant is evenly coated without dry flour lumps.
Mix garlic with oil in one bowl. In another, stir together sugar, soy sauce, vinegar and salt.
Garlic oil and seasoning sauce are separate and ready.
Beat the eggs in a measuring cup and note their volume. Measure about 1.5 times that volume of lukewarm drinking water and dissolve the salt in it.
The eggs are evenly beaten and the salted water is measured against them.
Add water to the flour gradually, stir with chopsticks and knead into a soft dough. Cover with a damp cloth and rest for 30 min; avoid adding too much water at once.
The dough is soft, cohesive and covered to prevent drying.
Coat chives with sesame oil, then add cooked egg and shrimp. Mix in salt just before wrapping. Divide and roll the dough into thin rounds. Wrap in batches without overfilling and refrigerate filling that must wait.
The filling is evenly mixed without pooled liquid and wrappers are evenly thin.
Combine the dough flour, yeast, sugar, lukewarm water and dough oil. Knead, cover and rest for 10 min. Follow the yeast’s water-temperature guidance; this short rest checks relaxation, not full proofing.
The covered dough holds together and can be rolled without strong spring-back.
Mix the pastry flour, salt, spice and pastry oil into a smooth spreadable paste without dry clumps.
The paste is smooth and spreadable, not watery.
Mix the dough oil into the flour, then add the cool water gradually. Stop when it forms a firm, even dough; not all water is necessarily needed. Cover and rest for 45 min.
The dough is cohesive, even and covered against drying.
Wash, thoroughly drain and mince the chives first. Add them gradually while the pork filling remains cohesive. Mince scallion and ginger and mix with the pork, optional fatty pork, chives, salt, oyster sauce, soy sauce, filling oil and egg white until cohesive. Cover and refrigerate for 30 min; do not leave raw filling waiting at room temperature.
The filling is evenly combined and refrigerated.
Mince ginger and scallion and dice any cooked bamboo shoots, aspic and mushrooms being used. Mix pork with ginger, scallion, soy sauce, wine, salt and optional sugar and pepper, stirring until cohesive.
The pork is cohesive and additions are small enough for the filling.
Mix in the stock gradually, letting it absorb before adding more. Fold in the chosen additions and sesame oil. Cover and refrigerate for 30 min. Keep optional shrimp refrigerated separately and clean raw-meat utensils promptly.
The filling absorbs the stock without becoming runny and holds its shape under refrigeration.
Divide the dough flour in half, mixing one half with cool water and the other with hot water using chopsticks. Once safe to handle, combine and knead, then cover and rest for 40 min.
The dough is even and soft and covered against drying.
Mix the pastry flour, salt and oil into a thick paste without dry flour. This version uses room-temperature oil and does not require pouring extremely hot oil into flour.
The paste spreads smoothly without dry clumps.
Mix oats and milk and let the oats soften into a spoon-coating mixture. If using oats that require longer cooking, prepare them according to the package first.
The oats are softened and the mixture is thick but flows.
Beat the eggs and mix into the oat batter. If using spinach, wash, drain thoroughly, chop and fold it in. Wash after handling raw egg.
Egg and oats are evenly combined with no large dry clumps.
Add the sauce water and bring to a boil. Fold in the first-steamed noodles gently and set a 3 min check. Transfer to a heatproof bowl once evenly coated and absorbing sauce; do not fry the pan dry.
The noodles are evenly colored and sauce is distributed between them.
Mix pea starch with the cool slurry water until no dry powder remains. Lightly oil a shallow heatproof container and set it on a stable surface.
The slurry has no dry powder and the mold is ready.
Toss thoroughly with chopsticks and cool slightly before eating.
The wide noodles are evenly coated with the fragrant chili dressing.
Toss with some hot pork sauce first, adding more to taste, then mix in the cucumber and serve.
The noodles are evenly sauced with crisp cucumber.
After rice and pork are fully cooked, cover and set a 5 min rest reminder. Fold in the cooked leaves and optional white pepper and serve promptly.
The rice is loosened with evenly distributed pork, stems and leaves.
Mix flour with the optional egg and the separately reserved half of each oil, salt, sugar, soy and optional cumin. Add water gradually for a thick batter that flows slowly and spreads. Water needs differ without egg, so do not force one fixed amount.
The batter is smooth without dry flour and spreads slowly.
Add starch gradually and toss gently until each kernel has a thin coating. Shake off loose flour rather than tipping it into the pan.
The kernels carry an even thin white coating and remain separate.
Mince the garlic and chili and mix with light soy sauce, cumin and salt. Wash hands after handling chili and avoid touching your eyes.
Minced garlic and chili are evenly mixed into the sauce.
Drain thoroughly in a clean strainer and transfer to a clean bowl. In another bowl, mix soy sauce, vinegar, garlic and optional sugar and sesame oil until any sugar dissolves.
Cooked mushrooms have no pooled water and the dressing has no visible sugar grains.
Pour dressing over the enoki, add scallion and optional chili oil and toss gently. Serve after brief cooling, or refrigerate promptly for a chilled dish rather than leaving it at room temperature.
The dressed enoki strands remain separate with scallion scattered through them.
Carefully add the aromatic oil to the batons in a heatproof bowl and toss with long chopsticks. Serve after brief cooling, or refrigerate promptly if serving chilled.
Celtuce batons have a thin oil coating with aromatics evenly dispersed.
Fold in the toasted pine nuts and remove from the heat promptly to preserve their crunch.
Golden corn has a light glossy coating with pine nuts evenly dispersed.
Cut Chinese leek into thick slices and scallion into short lengths. Mix remaining light soy with sugar and any optional dark soy and oyster sauce. Omitting optional sauces does not require automatically adding salt.
Alliums are prepared and sugar evenly mixed into the sauces.
Mix the marinated pork with the rice powder, adding a little water only if the package calls for it. Coat each slice and arrange loosely over the potato rather than compacting into a dense mass.
Each pork slice has a moist rice coating and lies loosely over the potato.
Wash and cut green pepper and drain and cut pineapple. Mix ketchup, vinegar, garlic, soy, sauce starch, sugar, sauce salt and sauce water until free of starch lumps.
Pepper and pineapple are in small pieces and the sauce is lump-free.
Toss fried pork briefly through the sauce, remove from heat and set a 3 min safety rest before eating. Coat the pieces lightly; excess sauce need not all be plated.
Golden pork is coated in glossy red sweet-sour sauce with visible pineapple and green pepper.
Cut or debone cooked chicken with clean utensils, dress with cooled chili sauce and add peanuts and coriander. Serve only the amount needed and promptly refrigerate the rest.
Cooked chicken pieces evenly dressed in red chili sauce and topped with crushed peanuts and coriander.
Mix minced pork with half the salt and half the soy sauce. Reserve the rest separately; never taste raw-meat seasoning, and wash afterward.
Pork is evenly seasoned and remaining seasoning set aside.
Mix pork with meat salt and pepper. Add aromatic water gradually, stirring one way until absorbed, then add egg white, starch and a little cooled cooked soybean oil in order. Mix until cohesive and never taste raw meat.
Meat mixture is cohesive and liquid absorbed.
Mix in flour, sweet-potato starch and egg whites thoroughly, breaking up dry starch lumps until the strips are evenly coated. Do not taste raw batter; wash after raw egg and pork.
Each strip is evenly coated without hard dry-starch lumps.
Use the same measure to mix a small starting batch of soy, vinegar and chili oil in a 3:2:2 ratio, then taste and adjust. Do not add salt when the soy already tastes salty. Dissolve optional sugar if wanted.
The dressing is evenly tangy and spicy with any salt and sugar dissolved.
Briefly cool cooked noodles in separate cool drinking water and drain immediately. Toss with a little dressing, add more as needed and finish with optional toppings. Eat promptly or refrigerate while waiting.
The noodles are separated and evenly dressed without excess cooling water.
Add taro and optional dry scallion, turn off the heat immediately and keep tossing gently. As it cools, the clear syrup turns into fine white crystals coating the taro; do not blast it with high heat again.
The intact taro batons carry an even fine white sugar coating.
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