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Ingredients: Cucumber + Shrimp paste + Salt + Black pepper powder Instructions: ① Grate the cucumber into shreds, add an appropriate amount of salt, let it sit to draw out moisture, then squeeze dry. ② Prepare the shrimp paste, seasoned cucumber, and black pepper powder. Mix them evenly. Lightly oil your hands and shape the mixture into patties. ③ Add a small amount of oil to the pan and place the patties in. Pan-fry until both sides are golden brown. Finally, remove the pan from the heat, plate the pancakes, and a fresh and fragrant cucumber shrimp pancake is ready! It's delicious dipped in ketchup! Tips: Soaking the cucumber in salt water helps remove excess moisture, making it crispier and preventing the batter from becoming too thin. Marinating the shrimp with starch makes it more tender and prevents it from releasing too much water.

Ingredients (for 1-2 servings) Main: 1/4 head of cabbage, 1 pack of Shimeji mushrooms (or shiitake/enoki mushrooms) Seasoning: 3-4 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil/olive oil, a pinch of black pepper Instructions 1. Prepare ingredients: Wash and cut cabbage into large chunks, arrange at the bottom of a deep dish. Remove the roots from Shimeji mushrooms, tear them apart, and place on top of the cabbage. 2. Mix the sauce: Combine minced garlic, soy sauce, oyster sauce, sesame oil, and a pinch of black pepper. Drizzle over the mushrooms and cabbage. 3. Steam in the rice cooker: Add 1/2 cup of water to the outer pot (steam for approx. 10-12 minutes). Place the steaming rack and the dish inside, then press the cook button. 4. Serve: After the cooking cycle is complete, wait 2 minutes, then open the lid and gently mix with chopsticks before serving. Tips for a delicious meal If you have goji berries or ginger slivers on hand, you can add them to steam together for a more layered flavor! The concentrated vegetable broth from steaming is very sweet and perfect for mixing with rice or making rice soup. This rice cooker steamed cabbage with garlic mushrooms requires no supervision. Just chop the ingredients, put them in the rice cooker, and it's ready in 15 minutes with no oil smoke!

Ingredients: Pickled radish (Cai Po), Chili oil, Sugar Instructions: 1. Slice the pickled radish into thick pieces and soak them in water to remove excess salt. I used handmade pickled radish (as shown in Figure 1), not the factory-made crushed or shredded radish commonly found in markets. 2. Don't soak for too long. This handmade pickled radish isn't as salty as the factory-made ones, so soaking too long will diminish its aroma. About 20 minutes should be enough. After draining, put it in a pan and stir-fry over low heat to remove moisture and cook it. This step requires patience because high heat will burn it. You need to use low heat and ensure it's cooked through, so you can't leave it unattended and must stir frequently. 3. Once the surface of the pickled radish looks shriveled and dry, dissolve a small amount of sugar in a little water and add it to the pan to prevent it from being too salty. After drying it out, add chili oil and stir-fry until evenly coated. It's ready!

☕️ Coffee Basque Cheesecake 【 Ingredients for 6-inch mold 】 Cream cheese 250g Granulated sugar 70g Room temperature eggs 2 Heavy cream 150g Cornstarch 8g Coffee powder 5-8g (or 30g espresso) Hot water 10g (if not heating coffee powder) 【 Instructions 】 1️⃣ If using coffee powder, dissolve it in a small amount of hot water (about 10g), or heat it gently with the heavy cream to blend the flavors, then strain. 2️⃣ Bring the cream cheese to room temperature beforehand, or warm it in a double boiler or microwave until it's extremely smooth and free of lumps. 3️⃣ Add granulated sugar and cornstarch to the smooth cream cheese and mix well. Then, add the room temperature eggs one at a time, mixing thoroughly after each addition. 4️⃣ Pour in the heavy cream and the prepared coffee liquid, and continue mixing until uniform. 5️⃣ Strain the mixed batter at least 2 to 3 times to remove any undissolved lumps or air bubbles. This is key to achieving an exceptionally smooth texture. 6️⃣ Pour the batter from a height into the mold lined with parchment paper to minimize air bubbles. 7️⃣ Preheat your oven to 220-230°C (425-450°F) and bake for about 20-25 minutes. (If using an air fryer, bake at 180°C (350°F) for 15-18 minutes, keeping an eye on the browning to prevent burning). 8️⃣ Let it cool after baking, then refrigerate for at least 4 hours, or preferably overnight, for the best texture.

The aroma of Sichuan peppercorns combined with a rich sauce means you can eat two extra bowls of rice with this dish! Ingredients: 1 box soft tofu, 100g ground pork, 1 tbsp minced garlic, 1 tsp minced ginger, chopped green onions to taste Sauce Seasoning: 1.5 tbsp spicy bean paste (doubanjiang), 1 tsp soy sauce, 1/2 tsp sugar, 150ml water (or stock), cornstarch slurry (for thickening), a pinch of Sichuan peppercorn powder Instructions: 1. Dice the tofu into small cubes, blanch in boiling water with a little salt for 1 minute, then drain (this prevents the tofu from breaking and makes it more flavorful). 2. Heat a pan without oil, add the ground pork and stir-fry until it changes color and releases oil. Add minced garlic, minced ginger, and spicy bean paste, then stir-fry until the red oil and fragrance appear. 3. Pour in water, soy sauce, and sugar, bring to a boil, add the diced tofu, and simmer over low heat for about 3-5 minutes. 4. Gradually add the cornstarch slurry to thicken the sauce slightly. Before removing from heat, sprinkle with chopped green onions and a pinch of Sichuan peppercorn powder for extra aroma.

Ingredients: Pork belly, dried tofu, cabbage, sweet bean paste (tianmianjiang), salt, sugar, rice wine, soy sauce Instructions: 1. First, boil the pork belly until cooked. Let it cool and slice it. Slice the dried tofu diagonally into large pieces. It's recommended to tear the cabbage by hand into appropriate sizes and wash it (hand-tearing is better, but you can cut it if you don't like the look). 2. Heat oil in a pan and stir-fry the dried tofu and pork belly until fragrant. Once the pork belly is slightly browned, add the dried tofu and continue stir-frying. 3. After stir-frying the dried tofu until fragrant, add the sweet bean paste and stir-fry. Then, season with rice wine, salt, sugar, and soy sauce. 4. Finally, add the cabbage and stir-fry quickly over high heat. It's ready once cooked. If you like crispier cabbage, don't stir-fry it for too long. Some recipes add chili bean paste (doubanjiang), but we don't in my family. Adding doubanjiang makes it a different dish; this one is about enjoying the aroma of sweet bean paste.

【Appetizer Choice | Thai Spicy & Sour Shredded Chicken with Glass Noodles】 A refreshing and appetizing dish to add a touch of lightness to your daily meals. This 'Thai Spicy & Sour Shredded Chicken with Glass Noodles' is the best choice to awaken your taste buds! With just 5 simple steps, you can easily make this Southeast Asian-inspired dish at home. Ingredients (Serves 2-3): - 1 Chicken breast - 2 bundles Glass noodles - 1 Cucumber - 1/2 Onion - Cherry tomatoes, as needed - Cilantro, as needed - Chili peppers, as needed Sauce Ingredients: - 3 tbsp Fish sauce - 3 tbsp Lime juice - 2 tbsp Sugar - 1 tbsp Minced garlic Steps: 1️⃣ Prepare the Chicken Steam or boil the chicken breast until cooked. Let it cool, then shred it finely. 2️⃣ Prepare the Glass Noodles After boiling the glass noodles, immediately rinse them under cold water to maintain a chewy texture. Drain and set aside. 3️⃣ Prepare the Vegetables Slice the cucumber and onion into shreds. Soak the shredded onion in ice water for 10 minutes. Halve the cherry tomatoes. Chop the chili peppers and cilantro. 4️⃣ Make the Thai Sauce Combine the fish sauce, lime juice, sugar, and minced garlic. Stir until the sugar is completely dissolved. 5️⃣ Mix and Toss Place all ingredients in a large bowl, pour the sauce over them, and gently toss to combine. The glass noodles absorb the essence of the sauce, paired with refreshing vegetables and tender shredded chicken. Each bite offers a taste of Thai sweet, sour, and slightly spicy flavors, bringing a fresh and pleasant culinary experience!

Ingredients: Shrimp 8-10 pcs Eggs 3 pcs Milk or Water 1 tbsp Cornstarch slurry (1 tsp cornstarch + 1 tbsp water) Salt 0.5 tsp, White pepper a pinch, Chopped green onions a pinch Instructions: 1. Marinate shrimp: Pat the shrimp dry, then mix with a little salt and white pepper. Beat the eggs, add milk, cornstarch slurry, and a pinch of salt, then mix well. 2. Stir-fry shrimp: Heat a pan with 1 tbsp of oil, stir-fry the shrimp until 80% cooked (surface turns red), then remove. 3. Scramble eggs: Add the stir-fried shrimp to the egg mixture. Add a little oil to the pan, turn to low heat, pour in the egg and shrimp mixture, and gently push from the outside inwards with a spatula. 4. Finish: When the eggs are about 80% set (still slightly moist), immediately turn off the heat, plate, and sprinkle with chopped green onions.

Ingredients: 100g Cake Flour 35g Low-Fat Milk 15-20g Sugar Substitute 15g Unsalted Butter 10g Milk Powder (optional) A pinch of Salt Instructions: 1. Melt the butter and let it cool slightly. 2. Add low-fat milk, sugar substitute, and salt, then mix well. 3. Add cake flour and milk powder, and mix into a dough with a spatula. 4. Roll out the dough to about 0.4-0.5cm thickness and cut into small pieces. 5. Preheat oven to 170°C, bake cookies for about 12-15 minutes, or until the edges are lightly golden. 6. Let them cool completely after baking for crispier cookies. 💡Low-Calorie Version: Butter can be reduced to 10g, and low-fat milk increased to about 38g. However, reducing butter will result in a harder texture.

Ingredients: Dried shiitake mushrooms, pork hind leg (tenderloin), glutinous rice, shallots, sugar, salt, soy sauce, rice wine, white pepper powder Instructions: 1. Rinse dried shiitake mushrooms and soak them in water. Slice the pork hind leg and marinate with white pepper, soy sauce, and rice wine. Slice the shallots. 2. Heat oil in a pan and sauté shallots over low heat until crispy, set aside (you can also use store-bought fried shallots). 3. Slice the shiitake mushrooms and reserve the soaking water. 4. Turn on the heat, stir-fry the shiitake mushrooms in the oil used for frying shallots. Add the shredded pork and stir-fry until separated, then add salt, sugar, soy sauce, rice wine, and shiitake mushroom water. Simmer for a few minutes, then add the fried shallots and mix well. 5. Rinse the glutinous rice. Add water at a ratio of 1:0.7 (glutinous rice:water), using the stir-fried sauce first and supplementing with water if needed. Do not add the stir-fried ingredients yet. 6. Place in a rice cooker. Oil rice does not need to be soaked; cooking it directly after rinsing prevents it from breaking apart. Cook, and let it steam for 10 minutes after the cooker finishes. 7. While hot, add the stir-fried ingredients to the glutinous rice and mix well. I prefer to add the sauce to the glutinous rice and cook them together for more even flavor. Some methods involve cooking the rice first and then mixing it with the stir-fried ingredients and sauce, which can lead to uneven flavor and overly moist oil rice. If you prefer a fattier taste, you can substitute with pork belly, but make sure to remove the skin.