HOT DATES RECIPES

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HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD



How to Make Hot Pot Broth | China Sichuan Food image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories     Chinese

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (糍粑辣椒)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

  • Cook the light stock
  • Milder version (清汤)
  • Red version (红汤)

CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD RECIPE | BB…



Chocolate sponge with hot chocolate custard recipe | BB… image

This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud

Provided by Fatima Hasan

Categories     Dessert

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 10

300g stoned date , chopped
6 large eggs , separated
350g light muscovado sugar
200g wholemeal flour
2 tsp baking powder
100g cocoa
5 tbsp custard powder
5 tbsp light muscovado sugar
50g cocoa powder
1.2l skimmed milk

Steps:

  • Cover the dates with boiling water and set aside to soften for 30 mins.
  • Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
  • Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
  • In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
  • Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it’s all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
  • Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

Nutrition Facts : Calories 401 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 58 grams sugar, FiberContent 5 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.8 milligram of sodium

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