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Ingredients: Chicken feet, cucumber, cilantro, ginger, garlic, chili, lemon, salt, sugar, soy sauce, rice wine, sesame oil Instructions: 1. Remove the nails from the chicken feet, rub with salt, then rinse with clean water. Put them in cold water with rice wine and ginger slices. Bring to a boil over high heat, then reduce to medium heat and cook for 6-8 minutes without a lid. Remove and soak in ice water for 10 minutes. Make a cut with a small knife and remove the bones using the nail area. 2. Smash the cucumber with the side of a knife and cut into sections. Salt it to remove moisture. Mince the garlic, slice the chili into rings, and chop the cilantro. 3. Squeeze lemon juice and mix with salt, sugar, soy sauce, water, and sesame oil to make the sauce. 4. Combine the cucumber, chicken feet, and sauce. Mix well, marinate evenly, refrigerate, and let it sit overnight before serving. Just a heads-up, deboning chicken feet is quite tedious. It took me 90 minutes from boiling to finishing the deboning for 23 chicken feet. Pre-deboned chicken feet are mostly sold in bulk for commercial use online, so you'll have to do it slowly yourself. Please consider this carefully. This recipe, apart from the chicken feet, is the same as the previous Spicy & Sour Enoki Mushrooms, just with a different main ingredient. If you have experience, it's not difficult (except for the deboning part).

Peach Gong Bao Chicken Detailed Recipe: 📌Ingredients: 400g chicken thigh meat, 200g fresh peaches, 1 string of cherry tomatoes, 60g cashews, 4-5 dried chilies, 1/2 green pepper, 1/2 red pepper, 10g ginger slices, 10g garlic slices, 20g scallion sections 🧂Seasoning: 1 tbsp soy sauce, 1/2 tsp sugar, a pinch of white pepper, 1 tbsp cornstarch ❤️Secret Gong Bao Sauce: 1 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sugar, 2 tbsp tomato ketchup, 1/2 tsp cornstarch, a pinch of white pepper, 2 tbsp stock Instructions: 1) Cut the chicken thigh meat into about 2cm cubes, mix with seasoning and a little cooking oil, and marinate for about 15 minutes. 2) Prepare the Gong Bao sauce and add a little cooking oil. 3) Heat the wok with oil, pan-fry the chicken cubes until golden brown on both sides, as if semi-deep-frying. 4) Sauté ginger slices, garlic slices, and scallion sections until fragrant. 5) Add the green and red peppers and stir-fry until fragrant. 6) Add the Gong Bao sauce, a little cooking oil, and finally add the peaches, cherry tomatoes, dried chilies, and cashews, stir-frying quickly to finish.

Prep time: 3 minutes | Cook time: 10 minutes Main Ingredients: 2 Eggs Warm water (or dashi stock) Approx. 200 ml (2 times the amount of egg liquid) 0.5 tsp Salt (reduce if using stock) Soy sauce/Sesame oil A little (drizzle after cooking) Instructions: 1. Mix eggs: Beat the eggs, add warm water and salt, and mix gently. 2. Strain and skim: Strain through a fine-mesh sieve 1-2 times into a heat-resistant bowl. Skim off surface bubbles with a spoon (this is key for a silky texture). 3. Steam: Add 1 cup of water to the outer pot of the electric cooker. Place the egg mixture inside. Insert a chopstick into the edge of the lid to create a gap (to prevent large bubbles from forming due to steam pressure). 4. Serve: Remove after the cooker finishes, drizzle with a little soy sauce and sesame oil, and enjoy.

Ingredients: Rice paper, egg, salt or sugar Mix egg with salt or sugar, spread on rice paper, cut rice paper into triangles, roll them up, and air fry at 210 degrees for 15 to 20 minutes.

Mushrooms 300g 1 small Taiwanese onion 0.5 Tbsp minced garlic 2 Tbsp balsamic vinegar 20g butter 10g cilantro 1. Clean mushrooms by wiping with a paper towel, trim any impurities, and cut in half. Peel and dice the onion. Finely mince garlic / for seasoning. Chop cilantro leaves. 2. In a non-stick pan without oil, place the mushrooms cut-side down and pan-sear over medium-low heat until fragrant. Flip and sear briefly. Add minced garlic and onion, and then add the butter chunks. 3. Sauté the onion until soft. Drizzle in the seasoning and balsamic vinegar, and mix well. Wait 2 minutes for the sauce to reduce slightly and flavors to meld. Sprinkle with cilantro and mix to finish.✅

Ingredients: Pork tenderloin (pork hind leg tendon), scallions, garlic, chili peppers, white pepper powder, rice wine, soy sauce, oyster sauce, potato starch Instructions: 1. Slice the pork tenderloin into bite-sized pieces. Marinate with white pepper powder, rice wine, and soy sauce. Cut the scallions into sections, separating the white and green parts (it's best to choose thick, juicy scallions when buying them). Smash or slice the garlic, and diagonally slice the chili peppers. 2. After marinating the pork for about ten minutes, add water and mix. This is called 'hydrating' and increases the moisture within the meat slices, making them more tender. Then, add a small amount of potato starch and mix well. Finally, add a little oil and mix (the oil forms a protective film, making it easier to separate the meat slices later, preventing them from absorbing too much oil, and reducing moisture loss). 3. Heat a wok with plenty of oil. Briefly stir-fry the pork slices until the surface changes color, then remove and set aside. It's best to use a slotted spoon to drain the oil. 4. Wash the wok clean and heat it again. You can use the drained oil. On low heat, sauté the white parts of the scallions, garlic, and chili peppers until fragrant. Once the white parts of the scallions are slightly charred, add the pork slices. Pour rice wine around the edge of the wok to deglaze, add oyster sauce, and stir-fry evenly. Finally, add the green parts of the scallions and stir-fry until cooked. You can substitute beef for pork to make Scallion Exploding Beef. This dish uses quite a bit of oil, but the drained oil can be used for other dishes, so it's not wasted. It's recommended not to add salt, as it can toughen the meat and make it too salty. Additionally, you can add onions or dried tofu to increase the volume and avoid flavor clashes. Onions can also add a slight sweetness, making the dish smoother. Add the onions at the same time as the white parts of the scallions.

Cranberry Walnut Bread 【Ingredients】 300g Bread Flour 50g Whole Wheat Flour 180g Milk 50g Egg 30g Sugar 3g Dry Yeast 3g Salt 25g Butter 50g Dried Cranberries 50g Walnuts Steps 1️⃣ Toast walnuts at 180℃ for 10 minutes and chop them. Soak cranberries in warm water until softened, then drain. 2️⃣ Mix and knead all ingredients except butter, salt, and dried fruits until a dough forms. Add butter and salt, and knead until a thin film forms. 3️⃣ Add chopped walnuts and cranberries, and mix gently on low speed. 4️⃣ Shape the dough into a ball and place it in a container. Let it ferment in a 28℃ environment until doubled in size. 5️⃣ Deflate the dough, divide it into 4 equal portions, and let it rest for 15 minutes. Roll each portion into an olive shape. 6️⃣ Place on a baking sheet. Let it proof in a 35℃ environment with 75% humidity until 1.5 times its original size. 7️⃣ Lightly dust the surface with flour and score it. Bake at 180℃ for 20 to 25 minutes. Tips Add dried fruits in the final stage on low speed to prevent breaking the gluten network that has already formed. Observe the surface browning during baking. If the color is sufficient, cover with aluminum foil to prevent burning.

Ingredients: 1 box of egg tofu (cut into small cubes) 2 salted duck egg yolks (mashed with a spoon) 1 tbsp minced garlic, 1 stalk chopped green onion, a little minced chili Seasoning: a pinch of white pepper, appropriate amount of potato starch (or tapioca starch) Steps: 1. Coat and Fry Tofu: Evenly coat the tofu cubes with a thin layer of potato starch. Heat a pan with a generous amount of oil and fry the tofu over medium heat until all six sides are golden brown and crispy. Set aside. 2. Make the Salted Egg Yolk Sauce: Leave a little oil in the pan, turn to low heat, add the mashed salted duck egg yolks, and stir-fry slowly until large bubbles form (resembling sand). 3. Sauté Aromatics and Combine: Add minced garlic and sauté until fragrant. Then, add the fried tofu, chopped green onions, and minced chili. Gently stir-fry to coat the tofu evenly with the salted egg yolk sauce. Finally, sprinkle with a little white pepper and serve.

Ingredients: Flat rice noodles, cabbage, bean sprouts, eggs, pork loin, salt, sugar, soy sauce, oyster sauce, rice wine, potato starch. Instructions: 1. Cut the flat rice noodles into wide strips and separate them one by one. Shred the cabbage. Slice the pork loin into strips, marinate with rice wine and soy sauce. Trim the roots of the bean sprouts. 2. Heat oil in a pan, beat the eggs, and scramble them or fry them into an omelet, then cut into wide strips. Set aside. 3. Add a little more oil to the pan, stir-fry the bean sprouts and cabbage until evenly mixed. Add seasonings (salt, sugar, water). Once the water boils, add the pork strips and stir-fry until separated and cooked. Add the scrambled eggs and stir-fry evenly again. Remove everything and set aside. 4. Mix soy sauce and oyster sauce evenly. Set aside. 5. Wash the pan, heat oil. You don't need much oil, just enough to coat the pan. Once the pan is hot, add the flat rice noodles. Don't stir immediately. Gently shake the pan. When they can slide, flip them over (if you can flip the pan, do so; otherwise, use a spatula). Once both sides have a tiger-skin-like appearance, add the sauce from step 4 to color, and stir-fry evenly. 6. Once evenly colored, add the ingredients from step 3 and stir-fry evenly again to finish. The reason for separately frying the flat rice noodles is to achieve a 'wok hei' (breath of the wok) flavor, which makes it more fragrant. If you find it troublesome, you can add the soy sauce and oyster sauce while stir-frying the ingredients, and add the flat rice noodles directly once the water boils and stir-fry.

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.