食譜交流

Ingredients: Potatoes, chili peppers, vinegar, salt, soy sauce Instructions: 1. Peel and shred the potatoes. Rinse them in cold water twice to remove excess starch. Bring a pot of water to a rolling boil, then blanch the potato shreds for 10-20 seconds. 2. Mince the chili peppers. Prepare the sauce mixture by combining salt, vinegar, and soy sauce in a container for easy access. 3. Heat oil in a wok. Sauté the minced chili peppers until fragrant. Add the blanched potato shreds and stir-fry evenly. Add the pre-mixed sauce and continue to stir-fry. 4. Once evenly stir-fried, add another splash of vinegar just before removing from heat to enhance the sourness and aroma. You can skip this step if you prefer it less sour. Some recipes add Sichuan peppercorn oil at the end for a numbing aroma, or directly stir-fry Sichuan peppercorns before the chilies, depending on personal preference. For a crispier texture, rinse the blanched potatoes in ice water immediately. If you prefer a softer, mushier texture, you can skip the blanching step.

Ingredients: Rice, century egg, ground pork, celery, salt, soy sauce, rice wine, sesame oil Instructions: 1. Wash the rice. In a rice cooker, combine rice and water at a 1:8 ratio. Add 1 cup of water to the outer pot and cook to make plain congee. (This ratio is perfect for the consistency when making plain congee for side dishes.) 2. Steam (or boil) the century egg until cooked. Peel and dice or mince it. Mince the celery (bok choy or baby bok choy can also be used, but they're not as fragrant). 3. Heat oil in a pan. Stir-fry the ground pork until fragrant and broken up. Add rice wine, soy sauce, and salt. Then, add the century egg and stir-fry evenly before adding it to the plain congee. 4. While stirring to prevent sticking, bring the plain congee to a boil over medium heat. Once boiling, add the minced celery. After it's cooked, turn off the heat and add a few drops of sesame oil. Steaming (or boiling) the century egg first solidifies the yolk, making it less sticky when chopped. This also prevents the congee from looking unappetizing due to a runny yolk after cooking. If you have friends with sensitive stomachs who want to eat light for a few days, this dish is not recommended. The ground pork contains fat, and consuming too many century eggs isn't great for digestion either, so it's better to stick to plain congee.

Ingredients: Pork ribs (spare ribs are best), sugar, salt, vinegar, rice wine, soy sauce, black vinegar Instructions: 1. Cut the ribs into finger-length pieces. Put them in a pot, add rice wine and water, and boil until cooked. Then, rinse with clean water to remove the scum from the surface. (The water used to boil the ribs, after removing the scum, can be saved as broth, frozen, and used for future cooking or soups.) 2. Heat oil in a pan and fry the ribs until golden brown on the surface. 3. Prepare the sauce beforehand with a ratio of vinegar 4, sugar 3, soy sauce 2, and rice wine 1. After frying the ribs until golden brown, add the sauce and stir-fry briefly. Add water to cover the ribs, and once the liquid boils, reduce to low heat and simmer for 1 hour (you can cover it). 4. Turn up the heat to reduce the sauce. Stir the ribs frequently during this process to prevent sticking to the bottom of the pot. Once the sauce thickens, turn off the heat. Add black vinegar before serving, and you can also sprinkle some sesame seeds for garnish. During the simmering process of this dish, the vinegar will evaporate, so if you have respiratory issues, it's best not to stay nearby. If possible, keep the range hood on.

Ingredients: Tilapia, firm tofu, green onion, ginger, garlic, chili, sugar, salt, rice wine, soy sauce Instructions: 1. Finely chop green onion, ginger, garlic, and chili (using a food processor makes it easier). 2. Wash the fish, then pat the surface dry with paper towels to prevent oil splattering. Heat oil in a pan over high heat until it smokes, then add the fish. Do not stir the fish at this point; instead, shake the pan to allow the oil to flow to areas without oil. Once the fish slides when you shake the pan, flip it. Repeat the same process until both sides are golden brown, then set aside. 3. Using the remaining oil in the pan, sauté the chopped green onion, ginger, garlic, and chili until fragrant. Add sugar, soy sauce (add salt if you feel it needs more flavor), and a generous amount of water. Once the water boils, add the fish and rice wine, reduce to low heat, cover, and simmer for 30 minutes. 4. Cut or break the tofu into appropriate sizes and add it to the pan to stew. Do not cover at this stage, as the inside of the tofu can easily become honeycomb-like. Continue to simmer over low heat for another 30 minutes. 5. Turn up the heat to high to reduce the sauce. You need to continuously shake the pan during this step to prevent the fish skin from sticking to the bottom and burning. Once the sauce thickens, it's ready.

Ingredients: Store-bought mung bean powder, cucumber, bean sprouts, soy sauce, vinegar, salt, sesame paste, garlic, chili oil. Instructions: 1. Mix store-bought mung bean powder with an equal amount of water. Boil 6 times the amount of water as the mung bean powder (e.g., for 300g mung bean powder, use 300g water to mix, and boil 1800g water). 2. Once the water is boiling vigorously, stir the mixed mung bean powder evenly with your hand (the powder settles heavily at the bottom, so stir patiently and slowly). Over medium-low heat, stir the boiling water with a wooden spoon and slowly add the mung bean powder mixture. Do not rush, or it will clump easily. After adding all of it, stir quickly until there are no white lumps. 3. Pour the finished mung bean paste into a container and let it cool at room temperature (you can use stainless steel pots, plates, or various ceramic bowls; do not use plastic containers). 4. Shred the cucumber, trim and blanch the bean sprouts. Dilute soy sauce with cool boiled water. Dilute sesame paste with cool boiled water until it has a condensed milk-like consistency. Mash garlic with salt and cool boiled water to make garlic water (some people prepare broth, but we don't; you can prepare it if needed). 5. Cut the cooled and solidified jelly into appropriate sizes (slices, chunks, or strips using a tool). Add shredded cucumber, bean sprouts, sesame paste, garlic water, soy sauce, and vinegar (Chiayi definitely needs white vinegar). Mix well and it's ready. As it gets thicker and stickier while stirring, it becomes very strenuous towards the end, so it's recommended to ask a male family member to do the stirring. This seasoning can also be used for cold noodles. If you're too lazy to make the jelly, you can just buy cold noodles from the market.

Ingredients: Pork belly, ginger, rock sugar, soy sauce, rice wine, star anise Instructions: 1. Cut pork belly into bite-sized pieces (like mahjong tiles) and wash. 2. Heat oil in a pan, add rock sugar, melt over medium heat, then turn to low heat. When bubbles become fine, add pork belly and stir-fry until the sugar evenly coats the meat. 3. Add crushed ginger, rice wine, soy sauce, and 1-2 star anise. Stir-fry briefly. Add water to cover the meat, bring to a boil, then cover and simmer for 30 minutes. 4. Optionally, add fried tofu puffs, fried tofu knots, or gluten rolls, cover, and simmer for another 30 minutes. (You can also add washed and chopped or sliced preserved plums to make preserved plum braised pork belly. Be sure to wash them thoroughly as they can be sandy.) 5. Turn up the heat to reduce the sauce until thickened. Serve. The photo shows preserved plum braised pork belly. The color is naturally darker due to the addition of preserved plums, but the flavor is excellent. There are many ways to make braised pork belly. Some recipes add preserved plums, others add shiso plums, some are sweeter, and I've even had spicy versions. So, I'm sharing my family's method.

Ingredients: Rice paper, eggs, MSG, salt, sesame oil, air fryer Coat the rice paper with egg wash (mixed with MSG, salt, and sesame oil). Layer another sheet of rice paper on top, coat with egg wash again, and repeat 2-3 times. Roll it up (you can cut it into bite-sized pieces). Air fry at 210 degrees Celsius for 20 minutes (flip halfway through). The result is crispy on the outside, soft on the inside, and super delicious 🤤🤤🤤🤤

Ingredients: Pork ribs, scallions, rice wine, soy sauce, potato starch Instructions: 1. Chop the pork ribs into pieces (it's best to choose spareribs as they have more meat and less bone). Wash them with water to remove any bone fragments from chopping. 2. Wash the scallions and cut them into sections. Marinate the ribs with soy sauce and rice wine, place them in a stainless steel pot, and let them marinate for 30 minutes. 3. Add potato starch, a little at a time, and knead the ribs to coat the surface with a layer of starch paste (this paste protects the ribs from becoming too tough). 4. Slowly add water from the side of the pot, being careful not to wash off the starch paste from the ribs (the water should at least cover the ribs; I personally add more water because the extra sauce is great for mixing with noodles later). 5. Place in a Tatung electric cooker with two cups of water in the outer pot. Once it pops, do not open the lid and let it steam for 30 minutes. Add another cup of water to the outer pot and steam again until it pops. You can eat the scallions; they don't have a strong, pungent flavor. If spareribs are hard to find at the market, you can use neck bones with plenty of meat.

Ingredients: Chicken thighs, potatoes, soy sauce, brown sugar. Instructions: 1. Dice the potatoes and place them with the washed chicken thighs in a rice cooker. Steam for the time it takes to cook one cup of rice. 2. Mix soy sauce and brown sugar in a 1:1 ratio to create a sauce and brush it onto the chicken thighs. 3. Place the diced potatoes at the bottom of the air fryer, then put the chicken thighs on top and air fry together. 4. Set the temperature to 150 degrees (300°F). Brush the chicken thighs with sauce once every 5 minutes, repeating this process 4 times.

Ingredients: Dried shiitake mushrooms, ground pork, scallions, garlic, rice wine, sugar, salt, soy sauce, tapioca starch Instructions: 1. Wash dried shiitake mushrooms and soak them in water for about 2-6 hours. Dice them and reserve the soaking water. (If the inside is still hard after dicing, you can put them back in the soaking water to continue soaking.) 2. Mince the garlic and chop the scallions, setting them aside separately. 3. Heat oil in a pan, stir-fry the diced shiitake mushrooms until fragrant. Add minced garlic and stir until fragrant, then add the ground pork. (Before adding the shiitake mushrooms to the pan, I lightly squeeze out some water to prevent oil splattering and to help release the aroma.) 4. Stir-fry the ground pork until it breaks apart. Add rice wine to remove any gamey smell, then season with sugar, salt, and soy sauce. 5. Stir-fry evenly. Add the reserved shiitake mushroom water. If there isn't enough water, add more. Bring to a boil, then reduce heat to low and simmer for ten minutes. 6. Mix tapioca starch with water to create a slurry. Thicken the sauce with the slurry. Finally, add chopped scallions and mix well. When adding the shiitake mushroom water, be careful not to pour in the sediment at the bottom. Some people dislike shiitake mushroom water and can omit it, but it adds a mushroom flavor to the pork stir-fry. If you don't like it, you can substitute it with plain water or even broth. This mushroom pork stir-fry is great mixed with rice or noodles. It's not as greasy as braised pork rice and is easier on the stomach!