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Ingredients: Fresh tofu skin (dou pi), ginger, garlic, sugar, fermented bean paste (doubanjiang), ketchup Instructions: 1. Mince ginger and garlic. 2. Heat oil in a pan over medium-low heat. Pan-fry both sides of the tofu skin until golden brown (be careful, it burns easily). This helps the tofu skin hold its shape and not fall apart during braising. Set aside once golden. 3. Using the remaining oil in the pan (add more if needed), sauté minced ginger and garlic until fragrant. Add doubanjiang and ketchup, stir-frying until the red oil separates. Then, add sugar and a small amount of water and bring to a boil. 4. Once the sauce boils, add the tofu skin. Increase heat to high and reduce the sauce until it thickens and coats the tofu skin. If you want a richer color, you can add a little soy sauce, but don't add too much as the doubanjiang is already salty.

🍜 Homemade Needle Noodles (Silver Needle Noodles) 【 Ingredients 】 250g Wheat Starch 50g Tapioca Starch 280ml Boiling Hot Water A little Cooking Oil 【 Steps 】 1️⃣ Mix wheat starch and tapioca starch. Pour in boiling hot water little by little while stirring quickly to form a smooth dough. 2️⃣ Cover with a damp cloth and let it rest for 20 minutes. 3️⃣ Lightly oil your hands to prevent sticking. Take small pieces of dough and roll them into long, thin strips with pointed ends. 4️⃣ Boil in boiling water over high heat until they all float. Remove and immediately place in ice water to cool. 5️⃣ Drain the water and toss with a little cooking oil to prevent sticking. 💡 Tips The hot water must be freshly boiled to gelatinize the flour and form the dough. The mixture will be very hot when you first add the hot water. You can mix it with chopsticks first, and then knead by hand when it's slightly cooler.

Ingredients: Napa cabbage (or Chinese cabbage), Pork belly, Fried tofu puffs, Hot pot meatballs, Ginger, Flour, Salt, Soy sauce, Cooking wine Instructions: 1. Add a little salt to the flour. Gradually add water while stirring with chopsticks. Once the flour starts to clump, stop adding water and knead it into a dough with your hands. Cover with a clean damp cloth (or lid, plastic wrap) and let it rest for 20 minutes. Repeat the kneading and resting process three times. This is called 'three kneads, three rests'. Use cold water; boiling water is not necessary. 2. Cut the napa cabbage into large pieces and wash them. Heat some oil in a pan and stir-fry the cabbage until softened. Adding a little salt can help soften it faster. Set aside. 3. Slice the pork belly, cut the hot pot meatballs into bite-sized pieces, and smash the ginger. 4. Heat oil in a pan and fry the pork belly until golden brown. Add the ginger, cooking wine, water, and napa cabbage, and simmer for 30 minutes. After 30 minutes, add the fried tofu puffs and meatballs. Season with salt and soy sauce, and continue to simmer for another 30 minutes. You can cover the pot. 5. Take a portion of the dough, roll it out to about 0.5 cm thickness, and cut it into strips about 3-4 cm wide. 6. Use a slotted spoon to remove the ingredients from the pot, leaving only the broth. Stretch the dough strips by hand to lengthen them and cook them in the broth. Finally, return the ingredients to the pot. If making dough is difficult, you can substitute with glass noodles, wide glass noodles, or even pre-made dough flakes from the market.

Coconut Cloud Jelly Cake🥥 Coconut Cloud Jelly 6-inch square mold | 6-inch square mold Ingredients Butterfly Pea Flower Water🦋: 300ml Thick Coconut Milk🥥: 65g Pure Milk🥛: 35g Fine Sugar🍬: 25g White Jelly Powder🍮: 40g Fresh Lychee Flesh🌸: Appropriate amount Surface Decoration✨: Appropriate amount 【Steps | Steps】 1️⃣ Add 18g of sugar and 30g of jelly powder to the butterfly pea flower water and stir to boil. 2️⃣ Mix coconut milk, milk, 7g of sugar, and 10g of jelly powder and bring to a boil. 3️⃣ Place lychees in the mold, pour the blue liquid first, then dot with coconut milk. 4️⃣ While it hasn't set yet, gently swirl with chopsticks to create white marble patterns. 5️⃣ Refrigerate for one hour to set, then unmold and cut into cubes. 【💡Tips】 🔹 White jelly powder sets extremely quickly, so it must be poured into the mold while hot and worked with swiftly. 🔹 Butterfly pea flower is a natural coloring agent; pregnant women should avoid consumption.

Ingredients: Water Lily, Butter, Mushrooms, Garlic, Salt, MSG 1. Sauté mushrooms with garlic in butter. 2. Add water lily, then salt and MSG. 3. Stir-fry briefly, then add a little water. Done. Can mix noodles in after eating (the point of adding water)

I can't eat spicy food, and everyone was selling Mapo Tofu rice. Then I discovered the non-spicy version, Shaozi Tofu! I've fallen in love with this bento.

Ingredients: Milkfish, cooking wine, paper towels, lid, pepper salt (lemon) Instructions: 1. Scale and gut the milkfish, then cut it in half. If the innards are fresh, you can pan-fry them, but if you're not in the south, it's best to discard them. Milkfish aren't farmed in the north, so they're not fresh enough and can easily cause stomach upset. 2. Check if the scales on the skin side are completely removed, especially under the fins where it's easy to miss. Spray with cooking wine to remove any fishy smell and let it sit for 20 minutes. 3. Use paper towels to thoroughly dry the fish slices, inside and out. Make sure there's no moisture. 4. Heat oil in a pan over medium heat until it lightly smokes. Place the fish slices in the pan, skin-side down, and immediately cover with a lid. 5. Reduce heat to medium-low. Gently rotate the pan during cooking to ensure even heating. Once the sound from under the lid subsides, open the lid and flip the fish. 6. At this point, you can increase the heat slightly to medium. If you're worried about oil splattering, you can keep the lid on. Once both sides are golden brown, remove from the pan, sprinkle with pepper salt, and you can also squeeze some lemon juice. Pan-frying fish is generally similar, but milkfish tends to splatter more. For other fish, drying the moisture well prevents excessive splattering; just pay attention to the eye area. Personally, I don't recommend removing the thin black membrane inside the milkfish belly. The fat in the belly is the most delicious part. For other fish, this membrane must be removed during cleaning. When pan-frying fish, there's one action to be mindful of, and it's the most common mistake for beginners: just like with fried eggs, don't flip it immediately or too often. This not only makes it stick to the pan easily but also damages its shape. When frying fish, you can gently shake the pan. If the fish can move around in the pan with the shaking, then it's ready to be flipped. Also, when frying fish, the pan must be sufficiently hot.

Silken Steamed Egg Ingredients Eggs 120g Warm water 180ml Salt 1g Soy sauce 5ml Sesame oil 3ml Cilantro 3g 【Steps】 1️⃣ Beat the eggs with salt until fully combined. 2️⃣ Pour in 40-60℃ warm water and stir gently to mix. 3️⃣ Strain the egg mixture through a sieve once and skim off any remaining foam on the surface. 4️⃣ Cover the bowl with a plate, or cover with plastic wrap and poke holes. 5️⃣ Once the water boils, place it in the steamer and steam over medium-low heat for 12 minutes. 6️⃣ Turn off the heat and let it rest in the pot for another 5 minutes using the residual heat. 7️⃣ Drizzle with soy sauce and sesame oil, and garnish with cilantro. 💡Tips The water temperature is key to tenderness; never use cold or boiling water. Straining removes the chalazae, ensuring a mirror-smooth surface. Steam over medium-low heat throughout the entire process; high heat will cause a honeycomb structure inside.

【Classic Sourdough Bread 🥖】 Mold 22-24cm Dutch oven or 8-inch proofing basket 【 Ingredients 】 Starter 100g active levain Dough 350g bread flour 275g water 7g sea salt 【 Instructions 】 1️⃣ Mix flour and water until no dry bits remain, cover with plastic wrap, and let rest for 30-60 minutes to hydrate. 2️⃣ Add active levain and sea salt, then mix by hand using pressing and folding motions until fully incorporated. 3️⃣ Ferment at room temperature (24-26°C) for 3-4 hours, performing stretch and folds every 30 minutes for a total of 4 folds. 4️⃣ Once the dough has increased 1.5 times in volume and is bubbly on the surface, gently shape it and place it into a floured proofing basket. 5️⃣ Seal and cover, then slow-ferment in the refrigerator at 4°C for 12-24 hours. 6️⃣ Preheat oven and Dutch oven to 250°C at least 45 minutes in advance. 7️⃣ Invert the dough onto parchment paper, score quickly with a sharp blade, carefully place it into the hot Dutch oven with the parchment paper, cover, and bake for 20-25 minutes. 8️⃣ Remove the lid, reduce oven temperature to 220°C, and continue baking for 15-20 minutes until the crust is a beautiful golden deep brown. 9️⃣ Transfer to a wire rack after baking and let cool completely for at least 2 hours before slicing to prevent a gummy texture.

Braised Duck Heads Ingredients: Duck heads, braising liquid, rice wine, soy sauce, rock sugar, Sichuan peppercorns, star anise, chili peppers, ginger Instructions: 1. Chop duck heads and necks for easier cleaning. Peel the skin from the neck. Be careful during cleaning to remove the hair follicles and fine hairs on the skin, as well as the lymph nodes inside the skin. 2. Bring the old braising liquid to a boil, then add rice wine, soy sauce, rock sugar, chili peppers, and ginger. Put star anise and Sichuan peppercorns into a spice bag, tie it up, and add it to the braising liquid (leave the chili peppers whole, just smash the ginger). 3. Add duck necks, duck heads, and duck skin in order. Once boiling, turn to low heat, cover, and braise for 30 minutes. Turn off the heat, do not lift the lid, and let it soak for 2 hours to absorb flavor. Spicy Stir-fried Duck Necks Ingredients: Braised duck necks, scallions, ginger, garlic, chili peppers, braising liquid Instructions: 1. Chop the chilled braised duck necks into pieces. Slice the duck skin. 2. Heat oil in a pan, stir-fry scallions, ginger, garlic, and chili peppers until fragrant. Add the duck necks and duck skin, and stir-fry evenly. 3. Add a few spoonfuls of the braising liquid and stir-fry over high heat until the sauce thickens. If you don't have old braising liquid at home, you can quickly make your own. Using chicken broth instead of water will be better. Although the flavor won't be as good as old braising liquid, it will be much better. After braising, let the liquid cool, store it in a sealed container, and put it in the freezer. When you want to braise again, take it out to thaw. There are many variations for spice blends. My family only uses Sichuan peppercorns and star anise. If you're unsure, you can directly use a store-bought spice packet or ask a Chinese herbalist for help. After refrigerating, the duck necks become firm, making them less likely to break when chopping. Using the braising liquid for seasoning enhances the braised flavor without overpowering it.