美食分享交流區

Radish cake with chicken nuggets 🐥 Radish cake MUST be eaten with soy paste Chicken nuggets + ketchup And a cup of ice-cold milk tea to start a wonderful day (Then continue being a corporate slave 💰💰)

Steps 1. Steam potatoes and cut into chunks, blanch green beans and drain, boil eggs and halve or quarter them, and slice red onion. 2. In a small bowl, mix Dijon mustard, minced garlic, red wine vinegar, sea salt, and black pepper. Slowly drizzle in extra virgin olive oil while mixing to emulsify into a vinaigrette. 3. Line the bottom of a large salad bowl with lettuce leaves. Arrange the potatoes, green beans, cherry tomatoes, and red onion in neat sections on top. 4. Add the drained tuna, black olives, hard-boiled eggs, and anchovies. 5. Drizzle with the prepared vinaigrette just before serving.

Ingredients Preparation • Canned Tuna in Oil: 1 can (approx. 90-100g, drained) • Hard-boiled Eggs: 2 (cooked and quartered) • Green Beans: 60-80g (trimmed, blanched, and chilled) • Cherry Tomatoes: 6-8 (halved) • Potatoes: 2-3 (small new potatoes or potato chunks, steamed/boiled and sliced) • Black Olives: 6-8 • Red Onion: 1/4 (thinly sliced and soaked in water to remove pungency) • Anchovy Fillets in Oil: 3-5 (optional, for added salty umami flavor) • Salad Greens (e.g., Romaine or Butter Lettuce): appropriate amount • Extra Virgin Olive Oil: 2-3 tbsp • Red Wine Vinegar (or White Wine Vinegar / Red Balsamic Vinegar): 1-2 tbsp • Dijon Mustard: 1 tsp • Minced Garlic: 1 clove • Sea Salt and Black Pepper: to taste

Steps: 1. Pat the chicken thigh meat dry, season evenly with salt and black pepper, and lightly coat the surface with all-purpose flour. Heat olive oil and some butter in a pan over medium heat, searing the chicken on both sides until golden brown, then set aside. 2. Using the remaining oil in the pan, add onion, minced garlic, carrots, and potatoes, and stir-fry until the onion becomes translucent. Sprinkle with French mixed herbs and season with salt and black pepper, stir-frying until fragrant. 3. Pour in white wine and bring to a boil. Scrape the browned bits from the bottom of the pan, allowing the alcohol to evaporate for 1-2 minutes. Add chicken stock (enough to cover about half of the ingredients), return the seared chicken to the pan, and add fresh rosemary or thyme. 4. Cover with a lid and simmer over medium-low heat for about 15-20 minutes, until the potatoes and carrots are tender and the chicken is cooked through and flavorful. 5. Remove the lid and slightly reduce the sauce. Finally, you can add a small piece of butter to enhance richness and gloss, then serve.

Ingredient Preparation • Bone-in, skin-on chicken thigh pieces (or chicken thigh cut into chunks) about 600-800g • Small potatoes (or regular potatoes cut into chunks) about 300-500g • 1 onion (diced or sliced) • 3 cloves garlic (minced) • 1-2 carrots (cut into sections or chunks) • 1-2 tablespoons olive oil • 1-2 tablespoons unsalted butter • 1-2 tablespoons all-purpose flour (used to coat chicken for searing and to slightly thicken the sauce) • Dried Herbes de Provence or fresh thyme, rosemary to taste • 1 cup white wine (such as Sauvignon Blanc or Pinot Gris) • 1-2 cups chicken broth • Salt and freshly ground black pepper to taste

Recipe Steps 1. Add chilled, unsalted butter cut into small pieces to sifted low-gluten flour, powdered sugar, and salt. Rub with your fingers until it resembles fine sand. Add eggs, mix quickly to form a dough, wrap in plastic wrap, and refrigerate for at least 30 minutes to rest. 2. Take out the chilled tart dough and roll it into a circle about 0.3 cm thick on a lightly floured work surface. Line a 6-inch or 8-inch tart pan (or cast iron skillet) with the dough, trim the edges, and prick the bottom with a fork. 3. Peel, core, and thinly slice the apples into uniform half-moons. 4. Arrange the apple slices neatly in a beautiful concentric petal pattern, from the outside in. Sprinkle granulated sugar over the apples and dot with small pieces of unsalted butter. 5. Preheat the oven to 190°C - 210°C (375°F - 410°F). Bake the apple tart for 30 to 35 minutes, or until the crust is golden brown and the apple edges are slightly caramelized and tender. Then remove from the oven.

Ingredients Preparation • Unsalted butter: 125g • Powdered sugar: 25g • Egg (small): 1 • Low-gluten flour: 250g (sifted) • Salt: 1 pinch • Fresh apples (recommend varieties with balanced sweet and sour taste and firm texture, such as Granny Smith or Fuji apples): 4-5 • Unsalted butter: 30g (cut into small pieces) • Granulated sugar: 50g-100g (adjust according to apple sweetness) • Cinnamon powder (optional): a little

Steps 1. In a bowl, combine 3 eggs, salt, black pepper, and heavy cream. Whisk thoroughly until evenly mixed. For an ultra-smooth texture, you can strain the egg mixture to remove any unmixed egg white bits or membranes. 2. Heat a good quality non-stick small frying pan over medium-low heat. Add unsalted butter and let it melt slowly, forming fine bubbles (be careful not to let the butter burn and turn black). 3. Pour all the beaten eggs into the pan at once. Quickly and continuously shake the pan with your left hand while using chopsticks or a silicone spatula in your right hand to rapidly stir the bottom of the eggs clockwise. This ensures even cooking and creates small, tender curds. 4. When the bottom and edges of the eggs begin to set, but the surface is still semi-liquid and moist, stop stirring. Tilt the pan slightly and use a silicone spatula or spoon to fold the omelette from both sides towards the center, shaping it into the classic oval or rugby ball form. 5. Quickly slide the omelette onto a plate. You can gently press the surface with a paper towel to help shape and smooth it. Finally, lightly brush the top with melted butter or sprinkle with fresh chopped chives before serving.

Ingredients • Eggs: 3 • Unsalted butter: Approx. 15-20g (cut into small pieces) • Heavy cream: 1 tsp (optional, makes the texture smoother) • Salt and black pepper: To taste • Herbs: Chopped chives, etc., to taste (optional)

I was blown away by the Mala Boiled Beef, it was truly spicy and flavorful~ Their Old Skin Tender Meat, made with egg tofu, was also delicious~