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Steps: 1. Place the beef in the freezer for about 15 minutes until firm but not frozen solid, making it easier to cut with a knife. First, slice it thinly, then cut into thin strips, and finally dice it into small cubes of about 0.5 cm (use a knife to cut by hand, not a meat grinder, to preserve the meat's elasticity and texture). Once cut, refrigerate. 2. Finely chop the shallots, capers, pickles, and herbs. 3. In a chilled small bowl, thoroughly mix Dijon mustard, Worcestershire sauce, Tabasco, olive oil, salt, and black pepper. 4. Gently mix the diced beef, chopped ingredients, and dressing with a spoon or fork (do not overmix). 5. Use a round mold to shape the tartare into neat rounds and place it in the center of an iced plate. 6. Gently create a small indentation on top of the beef and place a raw egg yolk in it. 7. Serve with slices of baguette toasted until golden brown and crispy.

Ingredients • Fresh Filet Mignon 220-250g (must be extremely fresh and suitable for raw consumption) • Shallots 2 tbsp (finely minced) • Capers 1 tbsp (chopped) • Cornichons 1 tbsp (finely minced) • Parsley 2 tbsp (chopped) • Dijon Mustard 1 tbsp • Worcestershire sauce 1 tsp • Tabasco sauce a few drops (adjust to taste) • Olive oil or garlic oil 1 tsp • Sea salt and freshly ground black pepper to taste

Chiayi Brunch Hotspot As a brunch authority I'm sharing this place with you all. German Sausage Panini (Pressed Toast) Shin Ramyun + Soft-boiled Egg + Karaage Chicken Thigh Paired with a cup of iced milk tea, it's a perfect meal 🥤

Cooking Steps 1. Thoroughly pat the fish fillets dry and season both sides evenly with sea salt and black pepper. 2. Lightly coat both sides of the fish fillets with a thin layer of all-purpose flour, gently tapping off any excess. 3. Heat a pan and add oil and half of the unsalted butter. Place the fish fillets in the pan and pan-fry over medium heat until golden brown on both sides (about 1.5 to 2 minutes per side). Remove and place on a warm plate. 4. Wipe the pan clean and add the remaining unsalted butter. Heat over medium-low heat until the butter melts and turns a beautiful light brown color, releasing a nutty aroma (becoming browned butter). 5. Remove from heat and quickly add fresh lemon juice and chopped parsley; the sauce will foam slightly. 6. Pour the hot browned lemon butter sauce directly over the fish fillets and enjoy.

Ingredients Preparation • Sole fillet (or Dover sole / flounder): 1 serving • Sea salt and black pepper: to taste • All-purpose flour: for dusting (a thin layer) • Unsalted butter: 50-60g (divided) • Vegetable oil: 1 tsp (to prevent butter from burning too quickly) • Fresh lemon juice: from half a lemon • Freshly chopped parsley: to taste

I shared a post about taro sago pudding last time. Thinking how delicious it was, and since I finished the one I bought last time, I went to buy another one today. But when I looked, picked one, and handed it to the boss to pay… The boss told me, 'You should switch it for another one.' The story is, I had already told the boss yesterday that I wanted taro. But there wasn't any yesterday, and the boss said: Tomorrow, there should be some tomorrow. So I went to the market again today. Seeing that there was taro today, I happily took one to pay. Me: Boss, there really is taro today! Boss: Yes, you told me yesterday, so I went to get it first thing this morning. Boss: That'll be~ (didn't catch the amount) Me: Okay, (while getting my money) Boss: The price is still the same, it didn't get more expensive. Eh~! You take that one. Me: Huh?? (Why do I have to let the boss pick the one I'm buying? But I didn't think much of it at the time, since the boss really got me taro today, I was happy) So I said: Oh, okay, this one? Boss: No, a bit further forward, the one in front. Me: This one? Boss: A bit further forward, the one on the left. Finally, I found it. The taro the boss insisted on selling me 🤣 The boss's worried heart can finally rest 🤣🤣 So this is the taro the boss insisted I switch to~~ It must look super delicious

Cooking Steps 1. Before cooking, be sure to take the eggs out of the refrigerator and let them sit at room temperature for at least 15-30 minutes. If you put cold eggs directly into hot water to boil, the shells are very likely to crack due to the sudden temperature difference. 2. Pour enough water into a small pot to cover the entire egg and bring it to a full boil over high heat. You can add 1 tablespoon of white vinegar to the water; if the eggshell has a tiny crack, the vinegar will help the egg white solidify quickly and prevent it from leaking out. 3. Reduce the heat to medium-low, keeping the water at a gentle simmer (avoid vigorous boiling that could shake the shells apart). Gently lower the egg into the water with a large spoon and immediately start timing. The outer egg white should be perfectly set, and the yolk should be warm and runny, ideal for dipping bread. 4. No need to shock in ice water. Place the egg, pointed end down, into a small French egg cup (as this dish is meant to be eaten warm). 5. Use the back of a small knife or a spoon to gently tap around the circumference of the shell at the top (blunt end) of the egg, removing the "egg cap" to reveal the golden yolk inside. 6. Sprinkle a little sea salt and black pepper onto the yolk. Take a strip of buttered toast and dip it directly into the shell, scooping up the warm, runny yolk to enjoy!

Ingredient Preparation Fresh Eggs: 1-2 (Recommended to use high-quality, fresh free-range or organic eggs with rich yolks) Toast or Baguette: 1-2 slices (Toasted and cut into strips about 1-1.5 cm wide) Unsalted Butter (for spreading on bread) Sea Salt Black Peppercorns French Ramekin (or a small shot glass/measuring cup can be used to hold the egg) Small Spoon

Went shopping with friends yesterday, got hungry around noon and just walked into a random place to eat. The dish I ordered was pretty good~ Sharing it with everyone 🥰

春水堂的蘿蔔糕真的大推~外酥內嫩~沒吃過更好吃的了 必點奶茶類~奶茶上面的奶泡超好喝~有人跟我一樣喜歡喝奶泡的嗎？ 如果你愛珍珠，不要錯過他們家的珍珠奶茶~但我喜歡分開吃 哈哈