美食分享交流區

I didn't have a particularly strong impression of '小時厚牛排' before; overall, it was pretty standard, not a total miss 🤣 But recently, I've found their steak to be surprisingly good. It's marinated just right while still retaining the beef's natural flavor. I personally really like it 🫣 And this 'Little Combination Set' lets you eat three types of meat for just 390 NTD, which is really cost-effective (though I think the pork is a tiny bit saltier haha). It's perfect for meat lovers with a bigger appetite 🤤👍 Side note, I think the milk tea at the self-serve bar is delicious. It really tastes like childhood 😆

Just got off work after finishing overtime. Are there any places selling food open right now in East District, Taichung City?

Cooking Steps 1. Heat a little oil in a frying pan over medium heat. Add diced onions and stir-fry until translucent. Then, add minced garlic and ground beef, stir-fry until browned and the juices have slightly reduced. 2. Pour in taco seasoning, a little salt, and black pepper. If it seems too dry, add 2-3 tablespoons of water. Stir-fry until the beef is fully cooked and seasoned, then remove from heat and set aside. 3. Take a tortilla, spread a thin layer of shredded cheese and the cooked beef mixture on one half, then fold the tortilla in half and press firmly. 4. Pour more oil into the frying pan (or spread a layer of oil) and heat over medium heat. Place the assembled taco in the pan and fry until both sides are golden brown and crispy. Remove and pat dry with paper towels to absorb excess oil. 5. Open the crispy taco while hot, fill with shredded lettuce, diced tomatoes or salsa, and guacamole, then enjoy your delicious crispy beef taco.

Ingredients 6 small tortillas (approx. 12-15 cm diameter) 250-300g ground beef 1/2 onion (diced) 1 tsp minced garlic 1-2 tbsp Taco seasoning 2-3 tbsp water Salt and black pepper to taste Shredded mozzarella cheese, as needed Shredded lettuce, as needed Diced tomatoes or Salsa, as needed Guacamole, as needed

This sukiyaki tastes exactly like the ones I had in Japan. You can choose between Kansai style (using Sanbon-tou sugar for a richer flavor) and Kanto style (using marshmallows). The marshmallows are made fresh. I personally prefer the Kansai style because the broth is richer. I highly recommend dipping it in their egg mousse; it's incredibly fragrant with the meat and melts in your mouth. (I recorded a video, so I can only post screenshots for some parts.)

Cooking Steps 1. Wash and pat dry the boneless chicken thigh meat. Cut into thin strips or mince (according to personal preference for texture). Marinate with turmeric powder and half a teaspoon of salt for 20 minutes to let the chicken absorb the flavors. 2. Place red chilies, shallots, and garlic into a blender or food processor and blend into a chili paste. Heat a pan with 2 tablespoons of oil, add the flattened lemongrass and chili paste, and stir-fry over medium heat until fragrant and the chili oil appears. Then, add shredded lemon leaves, the remaining salt, and sugar, stir-fry evenly, remove from heat, and let cool. 3. Take a sheet of spring roll wrapper or tofu skin, spread a suitable amount of marinated chicken in the center, and apply a layer of the stir-fried spicy sauce in the middle. Tightly roll the wrapper into a cylindrical shape, sealing the end with a little egg white. 4. Heat oil in a wok to 170°C–180°C. Place the wrapped chicken rolls into the hot oil and deep-fry over medium heat for 5–7 minutes, until the outer skin is golden brown and the chicken inside is fully cooked. 5. Remove the chicken rolls and place them on absorbent paper to drain excess oil. After cooling slightly, cut them diagonally into sections and serve.

Ingredients Preparation Boneless chicken thigh: 2 pieces (approx. 400g) Tofu skin or spring roll wrappers: 4 sheets Egg white: 1 (for sealing) Red chili: 3 (chopped) Shallots: 5 Garlic: 4 cloves Lemongrass: 1 stalk (bruised for aroma) Turmeric powder: 1 teaspoon Kaffir lime leaves (or lime leaves): 3 (finely shredded) Salt: 1 teaspoon White sugar: half teaspoon Cooking oil: as needed

Instructions 1. Pour milk into a pot, add raw rice, sugar, salt, and lemon zest. Bring to a boil over low heat, then reduce to very low heat and simmer until the rice grains absorb the liquid and soften (about 20-30 minutes). Remove from heat. 2. Let cool for about 10 minutes off the heat, then stir in Amaretto liqueur and vanilla extract. 3. Crack in eggs and mix well. 4. Pour into a mold and bake in a preheated oven until the surface is golden brown and the inside is set.

The original name for Italian Rice Pudding Cake is Torta di riso, originating from Bologna, Italy. It's a traditional specialty dessert with no flour or butter, offering a texture between rice pudding and custard. Ingredients Raw rice: 70g Milk: 400ml Sugar: 30g Salt: a pinch Lemon zest: from half a lemon Vanilla extract: 1 tsp Egg: 1 Amaretto: 1 tbsp

The truffle pork risotto at this night view restaurant is super rich~ The drinks are also very unique And the night view is beautiful Located in the mountains of Shalu, Taichung