美食分享交流區

Ingredients Preparation Beef chuck or stewing beef 1000g (cut into approx. 5cm chunks) Bacon 100g (sliced or diced) Onions 2 (chopped) Carrots 1 (cut into thick slices) Celery 2 stalks (cut into chunks) Mushrooms 200g Garlic 3 cloves (minced) Dry red wine 500-700cc (Burgundy wine recommended) Beef stock 500cc Tomato paste 1 tbsp All-purpose flour 2 tbsp Unsalted butter 30g Olive oil 1 tbsp Bay leaves 2 Thyme 1 sprig Rosemary 1 sprig

FamilyMart recently collaborated with Chamonix. People around me who've tried it said it wasn't particularly delicious, but I personally thought it was pretty good. However, it seems the collaboration period is ending soon. I remember it's only until October, but I forgot the exact date. If you want to try it, remember to hurry. But as a Chamonix employee, I have to say, the Sakura Shrimp Fried Rice really needs to be eaten right after it's freshly made.... Frozen and microwaved, it really feels like something's missing in flavor (?). But I don't know if I forgot to take a picture or accidentally deleted it, anyway, I can't find the photos from back then 🥲

120 NTD per cup, Perfume Series Fruit Tea~ It's really good~ Camélia (Hanshin Dept. Store 5F) They specialize in premium quality and a unique 'perfume opening' ritual for their hand-shaken drinks~

Preparation Steps: 1. Season chicken legs with salt and pepper. Sear the skin side in a pan with olive oil and butter until golden brown and crispy, then remove. 2. Using the chicken fat in the original pan, sauté minced onions until fragrant. Then, add sliced mushrooms and minced garlic and cook until colored. 3. Pour in white wine and bring to a boil over high heat for 3 minutes to evaporate the alcohol. Then, stir in tomato paste and thyme. 4. Pour in chicken broth and return the chicken legs. Cover with a lid and simmer over low heat for 30 to 40 minutes until the chicken is tender. 5. Remove the lid and turn up the heat to reduce the sauce until it thickens and coats the chicken. Serve.

Ingredients Preparation Chicken thighs: 2 large (or chicken leg pieces 4) Mushrooms: 10 (sliced or halved) Onion: 1 (chopped) Garlic: 2 cloves (minced) Tomato paste: 2 tsp White wine: 150ml (classic French white or red wine can be used) Chicken stock: 300ml Unsalted butter: 30g Olive oil: 1 tbsp Fresh thyme: 2 sprigs Salt and black pepper: to taste

Thought it was interesting so I tried experimenting with my smelly Shiba Inu🤣 I'll still be tweaking the fine settings slowly later on🤔 But I hope the event costs don't get too out of hand😵 Feel free to summon @Achi with some treats, everyone! 🤣

Recently, on September 30th, FamilyMart collaborated with Japan's Kumamoto Prefecture to launch six new fresh food items, each featuring Kumamon on the cover. This time, I tried the 'Kumamoto Mugi Miso Fried Pork Cutlet Rice Bowl.' It mainly consists of 4 pork cutlets (3 large, 1 small), a flower-shaped carrot, and 3 pieces of tofu. The sauce is Kumamoto's Mugi Miso, which goes well with rice, and the portion size is generous. The fried pork cutlet is thick and delicious. Although the side dishes are a bit simple, it's a considerable option if you want a quick meal.

A day my sister treated me for my birthday meal. Highly recommend this place~ The eel was grilled to a crispy perfection~ The wagyu melted in my mouth~ Absolutely no fishy smell~ Honestly better than in Japan~ 5F, No. 865, Section 3, Chongde Road, Beitun District, Taichung City 406 Unagi Yon-daime Kikukawa Taichung Hanshin Intercontinental Store (Eel Rice Specialty Store)

Cooking Steps 1. Trim shrimp antennae and remove the vein, slice squid into rings, and purge clams of sand. Prepare these ingredients. 2. Heat a pan, add olive oil, and sauté minced onion and garlic until softened and fragrant. 3. Add shrimp, squid, and clams, stir-frying until half-cooked. Remove the seafood temporarily to prevent overcooking. 4. In the same pan, add broth and Tom Yum paste, bring to a boil. Add cherry tomatoes and slightly firm cooked rice. Reduce heat to medium-low and stir, allowing the rice to absorb the sour and spicy broth. 5. Return the previously removed seafood to the pan, placing it on top of the rice. Before serving, sprinkle with basil and a little lemon juice.

Ingredients Preparation White Rice: 1.5 cups (can be cooked slightly firm beforehand) Shrimp: 8 pcs Medium Squid: Half (cut into rings) Clams: 10 pcs Onion: Half (chopped) Garlic: 2 cloves (minced) Cherry Tomatoes: 5 pcs (halved) Thai Basil: A little Thai Tom Yum Kung Sauce (Spicy Shrimp Paste): 2 tbsp Broth or Water: 300 ml Lemon Juice: A little Olive Oil: Appropriate amount