食譜交流

Leftover rice + egg + soy sauce + green onion. You can throw in any other leftovers too.

1/4 chicken 200g black oyster mushrooms 100g bamboo shoots 1200cc water 5g ginger slices Salt to taste 1. Rub chicken pieces with salt, then rinse clean / blanch in boiling water to remove blood impurities / scoop out and rinse clean 2. Put bamboo slices in a pot of cold water and bring to a boil / add chicken and ginger, bring to a boil / simmer over medium-low heat for about 15 minutes / add mushrooms and cook for about 3 minutes / season and it's done✅

【Ingredients】 Shrimp 200g, 4 sheets Vietnamese rice paper, half egg white, 4-5g potato starch, half tsp minced garlic, 1/8 tsp salt, a pinch of white pepper, 25g fish paste (optional), 1 tsp cooking oil. 【Instructions】 1. Pat the shrimp dry and mince them into a paste with some texture. 2. Add egg white, potato starch, minced garlic, salt, white pepper, and fish paste. Stir in one direction until sticky. 3. Quickly dip the Vietnamese rice paper in water until slightly softened. Take one sheet, spread half of the shrimp paste evenly, then cover with another sheet. Gently press to remove air, making two shrimp cakes. 4. Air Fryer: Preheat to 180°C (350°F). Lightly brush both sides of the shrimp cakes with oil. Bake for 6-8 minutes, flip, and bake for another 4-6 minutes, or until the shrimp filling is fully cooked. Pan-Frying: Lightly oil a non-stick pan and cook over medium-low heat until both sides are golden brown and the filling is cooked through. 5. Let cool slightly, then cut into triangles. Serve with a low-sugar dipping sauce made from lemon juice, a little soy sauce, and chili. 【Calorie Estimate】 Approximately 300-400 kcal for the whole portion, about 150-200 kcal per person. Actual calories may vary depending on rice paper size, ingredient brands, and oil usage. 【Tips】 Don't soak the rice paper for too long, as it may tear or become too mushy. Be sure to pat the shrimp dry. Cook as soon as possible after wrapping. Using less oil in the air fryer reduces fat. Serve with salad or cucumber for a fresher taste.

Ingredients: Potatoes, green onions, ginger, garlic, chili peppers, sugar, pepper salt Instructions: 1. Cut potatoes into wavy strips, wash off excess starch with water, bring a pot of water to a boil, blanch the potato strips once the water boils, then remove and drain. 2. Mince green onions, ginger, garlic, and chili peppers. 3. Heat oil in a wok over high heat. Stir-fry the drained potato strips until they are slightly golden brown on the surface, then remove and drain the oil. 4. Pour out the oil from the wok, leaving a little residual oil to sauté the minced green onions, ginger, garlic, and chili peppers until fragrant. 5. Return the potato strips to the wok and stir-fry evenly. Add sugar and pepper salt to taste, stir-fry until well combined, and it's done. If you don't like pepper salt, you can substitute it with Sichuan pepper powder and salt for a different aroma. You can also use an air fryer instead of deep-frying.

[Lemon Foil-Wrapped Fish] This lemon foil-wrapped fish is so refreshing! The fish is tender and juicy, and the aroma of lemon makes it light and appetizing. The best part is you just need to pop it into an air fryer or oven and bake it. No need to use the stove at all. You can easily prepare a delicious dinner✨✨ How does everyone quickly prepare their meals? Let's share! 🥬 Ingredients • Salmon (you can also use sea bass) • Potatoes (slice thinly so they cook through) • Bell peppers • King oyster mushrooms • Broccoli • Cherry tomatoes • Lemon (Asparagus or regular mushrooms also pair well!) 🧂 Seasoning • Salt to taste • Black pepper to taste • White wine 1 tsp • Capers 1 tsp (optional) • Olive oil 1 tbsp If you like it sour, you can add extra lemon juice. Thaw in the refrigerator the night before. Air fryer 190°C (375°F) for 20-25 minutes. #LemonFoilFish #QuickMeal #LazyCooking

Pork belly 450g Soy sauce 100cc Water 600cc Rock sugar 1.5t Shaoxing wine 25cc Bay leaves 2 pcs 1. Wash and cut pork belly into chunks/Blanch the meat chunks in cold water until boiling/Remove, rub clean, and drain. 2. In a pressure cooker, add a little oil and pan-fry the meat until golden brown (Maillard reaction), releasing a rich aroma/Add rock sugar, soy sauce, wine, and bay leaves in order/Stir-fry evenly over low heat/Add boiling water to cover about 80% of the ingredients/Bring to a boil and let the alcohol evaporate slightly/Close the pressure cooker lid/Once it starts whistling, set a timer for 8 minutes. If you prefer a softer, chewier texture, you can extend the time to 15 minutes/Once the pressure is released, you can open the lid and enjoy 😋😋

Ingredients: Shandong Mantou, Eggs, Milk Instructions: 1. Slice the Shandong Mantou about finger-thick. The reason for choosing Shandong Mantou is that handmade mantou has rich layers and a much better texture than machine-made mantou. 2. Beat the eggs, add milk, and continue beating until well combined. 3. Heat plenty of oil in a pan. When bubbles form around chopsticks placed in the oil, it's ready for frying. 4. Dip the mantou slices in the egg-milk mixture on both sides, pick them up, squeeze gently, and then place them in the hot oil. 5. Milk prevents the mantou from becoming too dry and absorbs less oil, while also adding a milky aroma. The egg forms a protective film on the mantou surface during frying, further reducing oil absorption. Fry until both sides are golden brown. When serving, you can drizzle condensed milk or pair it with side dishes. If frying small mantou, you don't need to dip them in the egg-milk mixture. The crust of small mantou effectively reduces oil absorption, so you can fry them directly in oil.

Cocoa Cake Base Ingredients: 40g corn oil 12g cocoa powder 55g milk 65g low-gluten flour 5 eggs 50g sugar Chestnut Puree Ingredients: 400g peeled chestnuts 2 Earl Grey tea bags 10g white sugar 30g brown sugar 110g heavy cream 30g butter Chestnuts Chestnut Filling Cream Ingredients: 150g heavy cream 10g sugar 30g chestnut puree Decorating Chestnut Puree Ingredients: 200g chestnut puree Appropriate amount of heavy cream Chestnut Puree Preparation: 1️⃣: Boil chestnuts + Earl Grey tea bags + sugar + water. Pour into a blender with some of the chestnut cooking water and blend until smooth. 2️⃣: Pour into a non-stick pan, add butter, sugar, and heavy cream. Cook over low heat until it clumps together and doesn't stick to the spatula. Cover with plastic wrap and let cool. Cocoa Cake Base Preparation: 1️⃣: Heat corn oil to 70°C, add cocoa powder and mix well, then add milk and mix until emulsified. 2️⃣: Sift in low-gluten flour and mix in a Z-shape until no dry powder remains. Add egg yolks and mix until smooth. The batter should have a stacked appearance. 3️⃣: Whip egg whites + sugar + lemon juice until stiff peaks form (curved hook). 4️⃣: Add to the chocolate batter in two batches, using folding and cutting motions to mix evenly. Pour into a baking pan, level the surface, and tap gently a few times to remove air bubbles. 5️⃣: Bake in a preheated oven at 150°C for 30 minutes. Chestnut Filling Cream Preparation: 1️⃣: Whip heavy cream + sugar + chestnut puree. Assembly: 1️⃣: Use a mold to cut out the cake base. Pipe a layer of chestnut cream, then a layer of cooked chestnuts. 2️⃣: Put chestnut puree + a little heavy cream into a piping bag and pipe out the chestnut puree for simple decoration.

Ingredients: 2-3 King Oyster Mushrooms, 2 cloves Garlic (minced), 10g Butter, 1 tbsp Soy Sauce, a pinch of Black Pepper. Instructions: 1. Slice the king oyster mushrooms into thick rounds and score both sides with a cross pattern (helps them absorb flavor better). 2. Heat a non-stick pan over medium heat without oil. Add the mushrooms and pan-fry until both sides are lightly golden and have released some moisture. 3. Add the butter and minced garlic, stir-frying until fragrant. 4. Pour the soy sauce along the edge of the pan, toss to coat the mushrooms evenly, allowing them to absorb the sauce. Finally, sprinkle with black pepper and serve.

Ingredients Preparation Fried Tofu Skin 3 strips Celery 80g Ginger 10g Sugar 1T Soy Sauce 2T Oil 30g 1 Tear fried tofu skin into thin slices / Cut celery into sections / Slice ginger 2 Heat oil in a pan, sauté ginger slices and fried tofu skin until golden brown / Add soy sauce and sugar, stir-fry to absorb flavor / Add a moderate amount of water / Stir-fry over high heat, then toss in celery and finish ✅