食譜交流

Prep time: 20 minutes Serves: 2 Ingredients: 1 tomato 1 pack king oyster mushrooms 1 luffa 1 tbsp savory seasoning powder A little water A little cooking oil 1. Cut the tomato into chunks, trim the root of the king oyster mushrooms and break them apart, peel and cut the luffa into chunks. 2. Heat a pan without oil. Add the king oyster mushrooms and stir-fry over medium-low heat until the moisture evaporates and the surface is lightly browned and fragrant. 3. Add the tomato and a little oil, stir-fry, then add a little water and stir-fry. 4. Add the luffa, stir-fry, cover the pan, and cook until the luffa softens. 5. Before serving, stir in the savory seasoning powder, mix well, and plate. Pro Tip: To pick a delicious and tender luffa, remember the four keywords: "heavy, green, thick, bumpy." A heavy feel in your hand means it's full of water; choose one with a vibrant green skin and fresh stem. Select ones with dense, rough bumps on the surface for tenderness, and avoid those with bruises or black spots.

Lots of useful info inside. I like cooking. Recommended.

Ingredients: Onion, toasted white sesame seeds, sugar, salt, vinegar, soy sauce, cold boiled water Instructions: 1. Slice the onion thinly along the grain, as finely as possible. Wash it with plenty of cold boiled water to remove the pungent taste. Wash it several times. If you like the stimulating taste of onion, wash it fewer times. 2. Mix sugar, salt, vinegar, soy sauce, and cold boiled water to make the sauce. Be sure to completely dissolve the sugar and salt. Ratio: Sugar 1: Vinegar 1, others to taste until salty enough. 3. Pour the sauce over the onion, sprinkle with toasted white sesame seeds, and refrigerate for at least 3 hours. Stir occasionally to ensure even seasoning throughout. Ready to serve!

Ingredients Raw Bean Curd Skin 200g (approx. 5 rolls) Tomato 1-2 Ketchup 20g Water 200cc Yuzu Seasoning Powder 1/2 tsp 1. Dice the tomato and set aside. 2. Lightly oil a non-stick pan and heat it. Add the raw bean curd skin and pan-fry over low heat until golden brown on both sides, then set aside. 3. Pour diced tomatoes, ketchup, water, and yuzu seasoning powder into the pan. Stir-fry over low heat to create a tomato sauce. 4. Add the fried bean curd skin from step 2. Pan-fry over low heat for 2-3 minutes, then flip and continue to fry for another 2-3 minutes. 5. Once the bean curd skin has slightly reduced, plate it, top with diced tomatoes and tomato sauce, and serve. Tips 1. Pan-frying the raw bean curd skin until golden before simmering it in tomato sauce will enhance the dish's aroma. 2. If you don't have tomatoes, you can increase the ketchup to 40g to make a tomato-less version. 3. When adding the seasoning powder, pour the yuzu seasoning powder into a measuring spoon first before sprinkling it into the pan. This prevents hot steam from the pan from entering the seasoning powder container and causing clumping.

Thanks everyone, this is really useful!

Ingredients: Abalone mushroom heads, scallions, ginger, garlic, chili peppers, pepper salt Instructions: 1. Cut abalone mushroom heads into large chunks. If cut too small, they will shrink after stir-frying (or deep-frying), resulting in insufficient internal juiciness. Finely chop scallions, ginger, garlic, and chili peppers (or use a blender). 2. Sear the abalone mushroom heads in a dry pan until the surface is slightly browned, then set aside. 3. Heat oil in a pan and deep-fry the abalone mushroom heads over high heat until golden brown. Reduce frying time to prevent moisture loss, which affects texture and flavor. 4. Pour out the frying oil, leaving some residue in the pan. Sauté the chopped scallions, ginger, garlic, and chili peppers until fragrant. Add the deep-fried abalone mushroom heads, and finally season with pepper salt. Done. Abalone mushroom heads can be substituted with king oyster mushrooms, but king oyster mushrooms have coarser fibers. Since the elders in my family have weaker teeth, we always use abalone mushroom heads and rarely use king oyster mushrooms.

Nutritious Snack: [Oat & Black Sesame Crispy Roasted Pumpkin Sticks] Ingredients: Pumpkin 200g, Instant Oats 20g, Black Sesame Seeds 5g, Whole Egg Liquid 1 pc Seasoning: Olive Oil 5ml, Salt a pinch, Honey 10g Steps: 1️⃣Prep: Peel and deseed the pumpkin, then cut into uniform sticks; mix oats and black sesame seeds. 2️⃣Coat: Brush the pumpkin sticks evenly with a mixture of olive oil and honey, then brush with egg liquid, and finally coat evenly with the oat and black sesame mixture. 3️⃣Bake: Place in a preheated oven or air fryer at 180°C for 8-10 minutes, flip, and bake for another 8-10 minutes, or until golden brown. Pumpkin is rich in carotene, which converts to Vitamin A in the body, aiding vision health. Its soluble dietary fiber, combined with oats, promotes the growth of beneficial gut bacteria and stabilizes blood sugar. Black sesame seeds provide calcium and unsaturated fatty acids, strengthening bones and protecting the heart. Baking instead of frying results in a lower-calorie yet equally delicious treat!

A while ago, someone told me, "People from Tainan seem to have a sense of ritual when they eat breakfast." I smiled and said, "For true Tainan locals, this isn't a ritual, it's just a very ordinary part of daily life." My dad used to say, "Because we were 'doers' (台語, referring to farmers), we had to go to the fields before dawn, so we needed a filling breakfast to have the energy to work." For his generation, there wasn't brunch or fancy cafes back then. A breakfast packed with carbs that could fill you up was the most solid start to the day. This eating habit has continued to this day, and Tainan locals have a unique persistence about breakfast that differs from other places. Some eat savory porridge (鹹粥), some eat Yangchun noodles (陽春麵) or rice dumplings (碗粿), and some people just need a zongzi (粽子) every morning, paired with a steaming bowl of miso soup (味噌湯), to truly start their day. This time, I visited "Lao Dian Rou Zong, Cai Zong" located next to Liren Elementary School. It has been in business for over forty years, selling only Cai Zong (vegetable zongzi), Rou Zong (meat zongzi), and miso soup. Yet, it's a breakfast spot many Tainan locals have grown up eating at. There's no fancy decor or exaggerated plating, but with the fresh scent of the betel leaf, creamy peanuts, and a bowl of flavorful miso soup, it has accompanied generations as they grew up.

Ingredients: Green chili peppers, thin dried tofu, pork tenderloin, garlic, salt, soy sauce, rice wine, cornstarch Instructions: 1. Slice green chili peppers diagonally, shred thin dried tofu, and shred pork tenderloin. Marinate the pork with soy sauce and rice wine. 2. Stir-fry the green chili peppers in a dry pan until softened. Toss the shredded pork with cornstarch, then stir-fry in an oiled pan until separated and set aside. 3. Wash the pan, add oil, and sauté minced garlic until fragrant. 4. Add the shredded tofu and stir-fry to remove the beany smell. Then, add the green chili peppers and pork, stir-frying together. Finally, season with salt, soy sauce, and water, and reduce the sauce over high heat to finish. Don't add too much water at the end; it's just to help the salt dissolve easily and prevent uneven seasoning from encountering salt clumps. Don't stir-fry the tofu strips for too long, or they might become too dry and tough. Thin dried tofu can be substituted with regular dried tofu.

Ingredients: Oyster mushrooms, firm tofu, scallions, garlic, salt, soy sauce, sesame oil Instructions: 1. Wash the oyster mushrooms. If they are too large, tear them in half by hand rather than cutting with a knife, as this helps them absorb flavor better. Chop the scallions and mince the garlic. 2. Heat oil in a pan. Cut the firm tofu into thick slices and pan-fry (or deep-fry) until golden brown on both sides. Set aside. 3. Using the remaining oil in the pan, sauté the minced garlic until fragrant. Add the oyster mushrooms and stir-fry until softened. Then, add salt, soy sauce, and water, and simmer for a few minutes to let the mushrooms release their flavor. 4. Add the pan-fried (or deep-fried) tofu, cover the pan, and simmer to allow the tofu to soak up the sauce. 5. Turn up the heat to reduce the sauce. Before serving, sprinkle with chopped scallions and a drizzle of sesame oil. "Tofu gets tastier the longer it simmers." Tofu that hasn't been fried should not be covered while simmering, but fried tofu is fine. If you're worried about it being too oily from frying, you can simply cut the tofu into cubes and braise it directly, but in that case, do not cover it while simmering. You can substitute other types of mushrooms for the oyster mushrooms. Use whatever you prefer.