美食分享交流區

7 eggplants for 50 NTD, I can accept this price since I'm in the north. You'll also need a pack of Thai basil for 10-15 NTD / a pack of small chili peppers for 20-25 NTD (or a pack of large chili peppers if you can't handle spice) / garlic. Ingredients: 1 eggplant, 2-3 small chili peppers, 1 large chili pepper, 2-3 cloves of garlic (minced), 2-3 sprigs of Thai basil, 1 spoonful of soy sauce. 1. Heat oil in a pan. 2. Add a little garlic. 3. Add the eggplant. 4. Stir-fry. "IMPORTANT" Whenever the eggplant starts to lose its color, add garlic. 5. Once the eggplant is soft, throw in all the other ingredients, stir, add a spoonful of soy sauce, turn off the heat, add the Thai basil, mix, and serve.

Steps: 1. Peel the daikon radish and shred it finely. In a large bowl, mix 300g of rice flour with 300g of water until completely smooth with no lumps. 2. Heat a pan with 1 tablespoon of oil. Add the shredded radish and stir-fry until softened and fragrant. Add 600g of water and seasonings (salt, white pepper), cover, and simmer over medium-low heat for about 8 to 10 minutes, until the radish shreds are completely transparent and cooked through. 3. Turn off the heat, stir the prepared rice flour batter again, and slowly pour it into the boiling radish shred liquid. Use a spatula to continuously stir from the bottom up, using the residual heat to gelatinize the batter. Stir until the texture becomes like a thick mochi paste, and it doesn't drip when scooped. 4. Prepare a heat-resistant container (like a stainless steel bowl) and lightly grease the inner walls with oil (to make it easy to unmold). 5. Pour the gelatinized radish cake batter into the container. Use the back of a spoon (lightly coated with water or oil to prevent sticking) to press the surface firmly and smooth it out to prevent air bubbles inside. 6. Place it in an electric rice cooker. Add 3 cups of water to the outer pot (steam over medium heat for about 1 hour). Once it pops, insert a skewer into the center. If it comes out clean without any sticky raw batter, it's cooked. 7. Cutting it into about 0.8 to 1 cm thickness is ideal for a crispy exterior and tender interior. Pour an appropriate amount of oil into a frying pan and heat over medium-low heat. 8. Do not move the cake for the first 2 minutes after placing it in the pan. Wait until the edges are slightly browned and the bottom has formed a crust and hardened, then flip and pan-fry until both sides are golden brown.

Ingredient Preparation Radish (peeled): 900g Rice Flour: 300g Water (for rice batter): 300g Water (for cooking shredded radish): 600g Salt 1 tsp White Pepper 1 tsp Oil 1 tbsp

Cooking Steps 1. In a bowl, combine softened butter with minced garlic, chopped parsley, minced shallots, salt, and black pepper. Mix thoroughly until smooth. 2. Place one escargot meat back into the bottom of the escargot shell (or directly into the cavity if using a shell-less baking dish). Then, fill the opening of the shell with the prepared parsley-garlic butter mixture to seal. 3. Preheat oven to 200°C (400°F). 4. Place the butter-filled escargots in a special escargot dish or a heat-resistant plate, with the opening facing upwards. 5. Bake in the oven for 8 to 10 minutes, until the butter is completely melted, bubbling, and emitting a rich garlic aroma.

Ingredient Preparation 12 cleaned and cooked escargots 12 sterilized and cleaned snail shells (or you can place them directly in a special baking dish) Unsalted or semi-salted butter, softened at room temperature: 60g Minced garlic: 3-5g (about 1-2 cloves) Fresh chopped parsley: 10g Minced shallot: 1 small Salt, black pepper: to taste

Cooking Steps 1. Slice the onions thinly along the grain. This helps them retain texture even after prolonged cooking. 2. Heat a pot with butter and olive oil, add the sliced onions, and sauté over medium-low heat until softened. 3. Continue to cook over low heat for 25 to 30 minutes, until the onions are soft and deep brown (caramelized). Add a little water if it gets too dry to prevent burning. 4. Sprinkle in flour and stir well to combine. Then, pour in white wine and scrape the browned bits from the bottom of the pot. 5. Add beef stock and bay leaf, cover with a lid, and simmer over low heat for 15 minutes. Turn off the heat and let it rest for 10 minutes. Finally, season with salt and black pepper. 6. Pour the cooked onion soup into heat-resistant bowls. Top with slices of French bread and shredded cheese, then bake in the oven at 200°C (392°F) for 5 to 8 minutes, or until the cheese is melted and stringy.

Ingredients Preparation • Onions: 2 large (thinly sliced along the grain) • Unsalted butter: 25g • Olive oil: 1 tbsp • All-purpose or cake flour: 1 tbsp • Beef broth: 700ml • White wine (or rice wine): 50ml • Bay leaf: 1 pc • Cheese and French bread: appropriate amount (for gratin on top) • Salt and black pepper: appropriate amount

Guess I'll summon him with some meat like usual (?) This is tonight's dinner, yep, hot pot again 🤣 Spicy duck blood hot pot, plus an extra plate of beef, so satisfying 😋

October welcomes a mischievous and imaginative Halloween. This year, Starbucks is themed around the 'Black Cat Elf Band' and has launched the Halloween limited edition 'Peek-a-Boo Blueberry Frappuccino.' It features立体 cat ears and a long tail decoration on top of the whipped cream, paired with a mysterious purple hue and a sweet and sour blueberry cocoa flavor. The appearance alone is enough to earn a flood of hearts! 85°C, on the other hand, offers a series of cute monster desserts and breads. Ghosts, pumpkins, and little monsters with big eyes appearing on cakes are surprisingly adorable, bringing a sense of healing to consumers who love festive rituals.

French Rose Tart