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Ingredients: Moso bamboo shoots, salt, chili peppers, garlic, soy sauce Instructions: 1. First, prepare the fermented bamboo shoots. Peel the moso bamboo shoots, remove the tough outer skin, and slice them thinly along the grain. 2. In a clean, oil-free container, layer the bamboo shoot slices and salt. Pour in cold water, ensuring the water completely covers the slices. You can place a heat-resistant bag filled with water on top to press the slices down below the water level. 3. Ferment for seven days in a cool, shaded place. Open the lid daily to check for a sour smell. There should be no foam on the water surface. If it smells sour, the fermentation is successful. To shorten the time, you can add a Yakult drink when adding water. Once fermented, if you're worried about having too much or it becoming too sour, store it in the refrigerator. 4. When ready to eat, the fermented bamboo shoots need to be boiled first to remove any bitterness. Remember to use clean tools (like chopsticks) that are free of oil, otherwise the fermented bamboo shoots will spoil later. 5. Smash the garlic cloves and diagonally slice the chili peppers. 6. Heat a wok with oil, sauté the garlic and chili peppers until fragrant. Add the fermented bamboo shoot slices and stir-fry evenly. Season with salt and soy sauce, stir-fry evenly again, and it's done. Before fermenting, you can also julienne the bamboo shoots and make a fantastic fried rice with them. Of course, they are also great in soups.

Old-Fashioned Braised Pork Belly 【Ingredients】 ・Pork belly, appropriate amount ・Garlic, appropriate amount ・Shallots, appropriate amount ・Ginger slices, appropriate amount ・Soy sauce, appropriate amount ・Rice wine, appropriate amount ・Rock sugar, appropriate amount ・Star anise, appropriate amount ・Water, appropriate amount 【Instructions】 1️⃣ Prepare the Pork Belly Cut the pork belly into bite-sized pieces, blanch them in a pot to remove blood and impurities, then rinse and clean. This step helps to make the braising liquid cleaner and prevents any unwanted flavors in the finished dish. 2️⃣ Sear the Pork Add a little oil to a pot, add the pork belly, and slowly stir-fry over low heat to render out the fat. Once the surface is lightly golden and fragrant, add garlic, ginger slices, and shallots, and stir-fry until aromatic. 3️⃣ Add rock sugar and slowly caramelize over low heat until it melts, coating the meat evenly with the sugar color. Don't use high heat; burnt sugar can become bitter. Patience will result in a more beautiful color. 4️⃣ Add Braising Liquid and Simmer Add soy sauce, rice wine, star anise, and water. Bring to a boil, then reduce heat to low and simmer slowly. 5️⃣ Reduce the Sauce and Finish Simmer until the pork belly can be easily pierced with chopsticks. Reduce the sauce slightly to your desired consistency. 【Tips】 ✔️ Searing the pork belly first makes it less greasy. Rendering out the excess fat adds aroma and makes it smoother to eat. ✔️ Don't rush the braising process; boiling over high heat then simmering on low is key. Slow simmering tenderizes the meat and allows the flavors to meld. ✔️ The flavors will meld better after the braising liquid cools. If you have time, reheating it the next day will usually result in a richer aroma.

Ingredients: Traditional firm tofu, scallions, ginger, garlic, chili peppers, salt, sugar, soy sauce, rice wine Instructions: 1. Chop scallions, ginger, garlic, and chili peppers. (You can also chop a large batch at once and store it in the freezer, then thaw and use when needed.) 2. Cut the firm tofu into thick slices. No need to coat with flour. Heat oil in a pan and pan-fry (or deep-fry) until both sides are golden brown. Set aside. 3. Pour out excess oil from the pan. Using the remaining oil, sauté the chopped scallions, ginger, garlic, and chili peppers until fragrant. Then add rice wine, soy sauce, salt, sugar, and water, and bring to a boil. 4. Add the pan-fried tofu, cover with a lid, and simmer over low heat until flavored. After a few minutes, remove the lid, turn up the heat to high, and reduce the sauce until thickened. Ready to serve. You can omit the chili, ginger, and garlic, and just use scallions for a non-spicy version. This is the same concept and cooking method as the previously shared Braised Tofu with Mushrooms, just with different ingredients.

[Just 10 Minutes] Low-Fat Pumpkin Tofu Stew. Ingredients - Tofu: 1 block (approx. 300g) - Lean meat: 1 piece (approx. 150g) - Green peas: Appropriate amount (approx. 50g) - Pumpkin: Half (approx. 250g) Steps 1. First, remove the seeds from the pumpkin and cut it into chunks. Mince the lean meat, cut the tofu into cubes, and wash the green peas. 2. Stir-fry lean meat: Add a small amount of oil to a pan, add the minced lean meat, and stir-fry for a moment. Then, season with one tablespoon of light soy sauce and one tablespoon of oyster sauce. 3. Add green peas and pumpkin chunks. Pour in enough water to cover the ingredients. 4. Simmer tofu: Finally, add the cubed tofu. Stir in a starch slurry to thicken, cover the pot, and simmer for 3 minutes before serving. - Substitute pumpkin for staple food: Pumpkin is rich in fiber and low in calories, making it a great substitute for rice to reduce carbohydrate intake. Nutritional Balance and Tips This low-fat pumpkin tofu stew is high in protein, low in fat, and primarily consists of vegetables, ensuring you get enough nutrients while reducing calories. Pumpkin provides abundant fiber and vitamin A, while tofu and lean meat offer high-quality protein. Variations For readers with different dietary habits, this dish also offers alternative options to suit various tastes: - Lean meat substitute: You can use chicken or fish instead of lean meat to add different flavors. - Tofu substitute: Those allergic to soy products can use egg whites instead of tofu, still maintaining the benefits of high protein and low fat.

Ingredients: Rat meat (pork hind leg shank), potatoes, carrots, onions, curry powder, chili powder, salt, rice wine, soy sauce, tapioca starch, coconut milk Instructions: 1. Peel and cut potatoes and carrots into large chunks. Wash off surface starch, put them in a pot with plenty of water (you'll use this later). Place the pot in an electric cooker with 2 cups of water in the outer pot. Once it pops, keep it warm without opening the lid. 2. Cut rat meat into large chunks and marinate with rice wine and soy sauce. 3. Finely chop the onion. Heat a pan with plenty of oil (curry powder needs oil to release its aroma). Sauté the onion over low heat until fragrant and golden brown, bringing out its sweetness. 4. Turn the heat to low, add curry powder and chili powder, and stir-fry carefully. Do not use high heat here, as it can easily burn. Once evenly stir-fried, pour all the potatoes and the water from the pot into the frying pan. Bring to a boil over high heat (curry powder stir-fried with oil disperses easily, but can clump if not stir-fried). Season with salt and soy sauce, then simmer over low heat for 30 minutes. 5. Separately, bring water to a boil in another pot. Add tapioca starch to the rat meat chunks in small, repeated portions until the surface is coated and sticky. Once the water boils, add the rat meat, stir with chopsticks to separate. Turn off the heat and soak for 5 minutes. After 5 minutes, remove and add directly to the simmering curry. Do not store separately. 6. After adding the meat to the curry, simmer over medium heat for 10 minutes. Finally, add coconut milk and stir well to combine. If you don't want it spicy, you can omit the chili powder. You can also use curry blocks instead of curry powder. Add curry blocks after pouring the potato water into the frying pan; they don't need to be stir-fried.

Salt Butter Rolls 【 Ingredient List 】 High-gluten flour 250g Milk 150g Whole egg liquid 25g Granulated sugar 18g Salt 3g High-sugar yeast 3g Unsalted butter 20g ［ Filling & Topping ］ Salted butter 40g Sea salt flakes, appropriate amount 【 Instructions 】 1️⃣ Mix all ingredients except the butter for the dough until a smooth dough forms with no dry flour. Then, add the softened butter and continue kneading until the dough can stretch into a strong, thin film (glove film). 2️⃣ Round the dough, place it in a bowl, cover with plastic wrap, and let it proof in a warm place at 28°C for about 60 minutes, or until doubled in size. Test for readiness by poking a hole with a floured finger; if the hole doesn't collapse or shrink back, it's ready. 3️⃣ Gently press out the air from the dough, divide it into 8 equal portions, round them, cover with plastic wrap, and let them rest for 15-30 minutes to make them easier to shape. 4️⃣ Roll one portion of dough into a teardrop shape, wider at the top and narrower at the bottom. Place 5g of salted butter on the wider end and roll it up naturally from top to bottom. Pinch the seam tightly and place it seam-side down. 5️⃣ Place the rolls on a baking sheet and proof in an environment of 28-30°C for about 40 minutes, until 1.5-2 times their original size. Lightly mist the surface with water and sprinkle with sea salt flakes before baking. 6️⃣ Preheat your oven to 180-200°C. Bake in the middle rack for 15-18 minutes, or until the surface is golden brown.

Ingredients: Dried anchovies, thin dried bean curd, green and red chili peppers (bird's eye chili recommended), garlic, salt, soy sauce, rice wine. Instructions: 1. Soak dried anchovies until softened, then rinse multiple times. You can just wash them by hand; no need to wash them one by one. The silvery powder in the water after rinsing is from the anchovy scales. 2. Slice the thin dried bean curd into strips. You can use regular dried bean curd, but thin dried bean curd has a firmer texture. If using regular dried bean curd, it's best to pan-fry it until golden brown and set aside. Slice the green and red chili peppers diagonally, and smash the garlic cloves. 3. Heat oil in a pan over low heat and stir-fry the dried anchovies until fragrant. Once the surface is slightly golden, add the garlic and chili peppers and stir-fry until fragrant. Finally, add the thin dried bean curd and stir-fry evenly. 4. Add rice wine to remove any fishy smell, then season with soy sauce and salt. Add a little water and simmer briefly to allow the anchovy flavor to release better and the bean curd to absorb it. 5. Increase heat to high and reduce the sauce until done.

Apple Onion Salad 【Ingredients】 1 crisp and sweet apple 1/2 red onion 1 small bunch of cilantro 1 tbsp toasted white sesame seeds 【Seasoning】 1 tbsp black vinegar 1/2 tbsp soy sauce 1/2 tbsp sesame oil 1/2 tbsp white sugar A pinch of salt 【Instructions】 Wash the apple, peel it, and cut it into thin strips. Finely slice the red onion and chop the cilantro into small pieces. Soak the apple strips and onion slices in lightly salted water for about 5 minutes, then drain them well. This step helps reduce the pungency of the onion and keeps the apple crisp. In a large bowl, combine the apple, red onion, and cilantro. Add the black vinegar, soy sauce, sesame oil, white sugar, and a pinch of salt. Gently mix all ingredients until the seasoning is evenly coated. Sprinkle with toasted white sesame seeds and serve.

Ingredients: Chicken wings (free-range chicken), ginger, rock sugar, soy sauce Instructions: 1. Clean the chicken wings, removing any pinfeathers or quills. Wash them and cut them into two pieces along the joints. 2. Heat oil in a pan, add rock sugar, and melt it. Turn to low heat. Once fine bubbles appear, add the chicken wings and stir-fry to coat them with the sugar color. 3. Pour in water to cover the chicken wings, add soy sauce for flavor and color. If you feel the taste is not enough, you can add salt yourself. 4. Bring to a boil, then cover with a lid and simmer on low heat for 30 minutes. 5. Remove the lid and turn up the heat to reduce the sauce until it thickens. Cutting the chicken wings into two pieces makes them easier to cook and reduces the amount of water needed to cover them. Perhaps you've noticed, but I almost never use MSG, chicken essence, or other seasonings because my family dislikes them. So, I don't use these items. Also, because my family doesn't eat carrots, bell peppers, or bitter melon, I rarely use these ingredients myself. Of course, I occasionally use them when I eat them, but I would recommend adding them if possible, as they are nutritious and colorful.

✨ Homemade Ultra-Creamy Taro Ice Cream ✨ 【 Ingredients】 Taro🍠 Puree 100g Pure🥛 Milk 150g Light🍦 Cream 100g Fine🍬 Sugar 15g Whole Milk Powder 25g Corn🌽 Starch 8g Butter🧀 10g 【 STEPS 】 1️⃣ Heat milk, sugar, milk powder, and starch over low heat until thickened, then let cool. 2️⃣ Mix taro puree and butter evenly. 3️⃣ Whip the light cream until streaks appear. 4️⃣ Mix the milk sauce, taro puree, and whipped cream evenly. 5️⃣ Pour into a mold and freeze for at least 4 hours. 【 TIPS 】 💡 Litchi Taro is preferred for a richer flavor. 💡 Stir every 30 minutes during freezing, repeating 3 times to reduce ice crystals. #HomemadeIceCream