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5 eggs 50g oil 65g milk 80g cake flour (can substitute 7-10g with cocoa/matcha powder) 50-60g sugar ☆Cocoa powder can be mixed with hot water first, matcha powder with oil. Bake at 145°C for 1 hour (draw a cross when adjusting temp, rotate pan). Bake at 165°C for 40 minutes, then remove from oven, tap the pan on the counter, and invert to cool.

Ingredients: Garlic chives, Chikuwa (fish cake), Garlic, Salt, Soy sauce Instructions: 1. Prepare the garlic chives: Remove the tough stems (starting from the bottom of the stem, gently snap it. If it breaks crisply, it's good. If it doesn't break, it's too old). Wash and drain. 2. Cut the chikuwa into strips, smash the garlic, and cut the garlic chives into sections. 3. Heat oil in a pan, sauté the garlic until fragrant. Add the chikuwa and stir-fry until the surface is lightly golden. Finally, add the garlic chives. 4. Stir-fry evenly, then add salt and soy sauce for seasoning. Continue stir-frying until the garlic chives are fully cooked and serve. This is a very simple dish. You can substitute chikuwa with tempura, fish cakes, dried tofu, or shredded meat; the concept is the same. Let me tell you a secret, don't tell anyone, or the vegetable vendors will beat me up. When picking garlic chives, gently snap the root to check if they're too tough, so you don't end up throwing away more than you eat.

Handmade Three-Color Taro Balls Guide 🛒 【 Ingredients】 Purple Sweet Potato (peeled) 200-300g Sweet Potato (peeled) 200-300g Taro (peeled) 200-300g Tapioca Starch 100-150g each (1/2 to 2/3 of the potato weight) Fine Sugar 10g Boiling Water as needed 👩🍳 【 Steps 】 1️⃣ Peel and slice the purple sweet potato, sweet potato, and taro separately. Steam for 15-20 minutes until a chopstick can easily pierce through. Steam them separately to prevent the purple sweet potato from coloring the others. 2️⃣ While hot, mash each separately into a puree, add sugar and tapioca starch, and knead into a non-sticky dough. It's crucial to work while hot, as the dough will harden when cool. 3️⃣ Take 1/3 of each dough, boil in boiling water for 2-5 minutes until it changes color and floats. Remove, return to the original dough, and knead thoroughly. This step is key to preventing cracks and achieving chewiness, so don't skip it. 4️⃣ Sprinkle tapioca starch on a cutting board to prevent sticking. Roll the dough into logs about 1.5cm thick, cut into small pieces, and sprinkle with more dry starch. 5️⃣ Add to boiling water and cook until all pieces float, then boil for another 2 minutes. Remove and immediately plunge into ice water; this doubles the chewiness. 6️⃣ If you have leftovers, sprinkle with starch to prevent sticking, pack in a container, and freeze. Cook directly from frozen without thawing. ⚠️ 【 Tips 】 💡 Cracking: If the dough is too dry, add a little boiling water; or if the hot water dough step was skipped.

Ingredients: Fried tofu, Pork loin, Garlic sprouts, Chili peppers, Salt, Soy sauce, Cooking wine, Cornstarch Instructions: 1. Slice the pork loin into shreds and marinate with soy sauce and cooking wine. Cut the fried tofu diagonally for better flavor absorption. Slice the garlic sprouts and chili peppers diagonally. 2. Marinate the pork shreds with a little cornstarch. Heat oil in a pan, stir-fry the pork until separated, and set aside. 3. Wash the pan clean (if not cleaned, the subsequent stir-fry may result in burnt bits). Heat oil again, sauté chili peppers until fragrant, then add the fried tofu and pork. Season with salt, soy sauce, and water. 4. Simmer for a few minutes (you can cover and braise). Turn up the heat to reduce the sauce. When the sauce is almost reduced, add minced garlic and stir-fry evenly to finish. You can substitute the fried tofu with dried tofu sheets or firm tofu blocks. Don't overcook the garlic sprouts after adding them, as their aroma and color will be diminished.

Pandan Red Bean Jelly Mooncake ✨ Pandan Red Bean Jelly Mooncake Mold Size: 125g Mooncake Mold Mold Size: 125g Mooncake Mold 【 Ingredients 】 🔻 Filling Water: 150g Jelly Powder (Agar-agar): 2g Jelly Powder (Jelly): 1g Sugar: 20g Red Bean Paste: 100g Coconut Milk: 50g 🔻 Outer Layer Pandan Leaves: 50g Water: 250g Coconut Milk: 100g Jelly Powder (Agar-agar): 4g Sugar: 40g 【 Steps 】 1️⃣ Combine water, agar-agar powder, jelly powder, and sugar in a pot. Bring to a boil, stirring until completely dissolved. 2️⃣ Add red bean paste and mix well, then bring to a boil again. 3️⃣ Stir in coconut milk, remove from heat, pour into small molds, and refrigerate until completely set. 4️⃣ Chop the pandan leaves, blend them with water, and strain to get the juice. 5️⃣ Mix pandan juice, coconut milk, agar-agar powder, and sugar. Cook while stirring until boiling and dissolved. 6️⃣ Pour a thin layer of pandan liquid into the larger mold first and wait for the surface to slightly set. 7️⃣ Place the set red bean filling, then pour the remaining pandan liquid to fill the mold. 8️⃣ Refrigerate until completely set, then it can be easily unmolded. 💡 Tips Keep stirring throughout the cooking process of the jelly liquid to prevent it from burning at the bottom.

Ingredients: "Rat meat" (pork hind leg tendon), onion, green bell pepper, ketchup, sugar, vinegar, soy sauce, rice wine, pepper powder, potato starch Instructions: 1. Cut the "rat meat" into chunks and marinate with pepper powder, rice wine, and soy sauce. 2. After marinating, add potato starch to the meat chunks in small amounts, multiple times, ensuring the chunks are coated thickly. Let it sit for a few minutes so the starch adheres completely, preventing it from falling off during frying. 3. Remove the stems and seeds from the green bell pepper and cut into large pieces. Cut the onion into large pieces. 4. Prepare the sauce in a container with the ratio of ketchup 5 : vinegar 4 : sugar 3 : soy sauce 2 : rice wine 1. 5. Heat oil in a pan and briefly stir-fry the green bell pepper and onion for about 30 seconds. 6. Fry the marinated meat chunks one by one until golden brown. 7. Pour out the hot oil, leaving a little in the pan. Pour in the prepared sauce and cook until slightly thickened. Add the green bell pepper, onion, and meat chunks, then toss to combine. If you prefer it sweeter, you can change the sauce ratio to sugar 4 : vinegar 3. You can use an air fryer instead of deep-frying, and stir-fry the onion and green bell pepper. Generally, pork loin is used, but I used "rat meat" because it's softer. If pork loin isn't fried well, it can become tough and difficult for the elderly to chew.

Dish 1 - Stir-fried Water Spinach with Satay Sauce Ingredients: Water spinach leaves, garlic, salt, satay sauce Instructions: 1. Wash water spinach leaves and drain well. Smash garlic cloves. 2. Heat oil in a pan, sauté garlic until fragrant. Add water spinach leaves and stir-fry until softened. Season with salt. Before removing from heat, add satay sauce and mix well. Dish 2 - Water Spinach Stems with Minced Pork for Rice Ingredients: Water spinach stems, minced pork, scallions, ginger, garlic, chili, sugar, salt, soy sauce, cooking wine Instructions: 1. Wash and dice water spinach stems. Marinate with salt to soften. Mince scallions, ginger, garlic, and chili (or blend them). 2. Rinse the salt off the marinated water spinach stems. 3. Heat oil in a pan, stir-fry minced pork until crumbly, then add cooking wine to remove gamey smell. Add minced scallions, ginger, garlic, and chili to sauté until fragrant. Finally, add the water spinach stems. 4. Stir-fry evenly and season with sugar, salt, and soy sauce. Dish 3 - Stir-fried Water Spinach Stems with Vinegar and Soy Sauce Ingredients: Water spinach stems, garlic, chili, salt, white vinegar, soy sauce Instructions: 1. Wash and cut water spinach stems into sections. Marinate with salt (knead vigorously). Smash garlic cloves and slice chili peppers. 2. Rinse the salt off the water spinach stems. 3. Heat oil in a pan, sauté garlic and chili until fragrant. Add water spinach stems and stir-fry evenly. 4. Season with salt, soy sauce, and white vinegar. You can add more white vinegar, as this dish needs a tangy and pungent flavor. Stir-fry evenly. These three dishes allow you to use up all the water spinach. Since the elderly in my family have difficulty chewing, they can eat the leaves while the stems are prepared separately.

Ingredients: Cured pork, shredded bamboo shoots (or slices), chili peppers, garlic, salt, sugar, soy sauce, rice wine Instructions: 1. The preparation method for cured pork varies by region and how it's made. Cured pork made at home needs to be soaked in water beforehand to remove excess salt, then boiled (or steamed) until cooked. If you buy it from the market, you'll need to process it according to your usual method first. 2. Cut the cooked cured pork into shreds. Shred the chili peppers and smash the garlic cloves. Boil the bamboo shoots first to remove any bitterness. If using sliced bamboo shoots, cut the cured pork into slices as well to maintain a consistent texture. 3. Heat a wok with a small amount of oil. The oil isn't meant to be abundant; it's mainly to help the cured pork release its own fat. First, stir-fry the cured pork until it renders its fat. Add rice wine to remove any gamey smell. Add the chili peppers and garlic and stir-fry until fragrant. Then, add the bamboo shoots and stir-fry everything evenly. 4. Season with sugar, salt, and soy sauce. Taste before adding salt to avoid making it too salty. Stir-fry until well combined, and it's done. Cured pork recipes differ by region, resulting in different flavors. Some are smoked, others are cured with soy sauce, so the preparation methods vary and require individual handling.

Gradient Soufflé😂 (The flat pancake, right? Using store-bought, don't have a good whisk (It's too small, it's just a mixer) QQ Gummy Bears... When choosing a whisk, everyone, multi-wire ones (lots of air incorporated for fluffiness), few-wire ones are suitable for incorporating less air for a delicate texture. Ingredients: Eggs, granulated sugar (I used raw sugar), powdered sugar (icing sugar), vanilla bean & vanilla extract... (There are many recipes on YouTube, refer to them and make your favorite)

I usually don't have time to cook because of work, but I had the day off today so I made a simple dish. 14 slices of bread 10 eggs Umami stir-fry seasoning to taste Salt to taste Beat the eggs well. Pour in some cooking oil and pan-fry over low heat until golden brown.