生活板

🔹 Ingredients Taiwanese-style dinner rolls (or plain round buns): 4-6 (recommend using traditional bread with a firm texture) Unsalted butter: 40g (softened at room temperature beforehand) Powdered sugar (or fine granulated sugar): 30g (to mix into butter for the filling) Outer Coating: All-purpose flour: 2 tbsp Water: approx. 30ml (to make a thin batter, helps the bread adhere to the coating) Breadcrumbs: as needed Cooking oil: as needed (for deep frying) 🍳 Instructions Make the cream filling: Combine the softened unsalted butter with powdered sugar. Mix well with a whisk or spoon until smooth and creamy (you can use fine granulated sugar if you prefer a grainy texture). Fill the bread: Use a small knife to cut a slit in the middle of each dinner roll (be careful not to cut all the way through). Then, use a spatula or spoon to spread the prepared butter-cream filling into the slit. Coat the bread: Mix the all-purpose flour and water to create a smooth, thin batter with no lumps. Quickly and thinly coat the surface of the filled bread with the batter (this seals the slit and prevents the cream from leaking out during frying). Immediately coat evenly with breadcrumbs, pressing lightly to adhere. Deep fry: Pour cooking oil into a pot and heat to medium-high temperature (about 160°C / 320°F – a small piece of breadcrumb should bubble and float immediately). Place the coated bread into the oil and fry over medium-low heat. Golden brown and serve: Fry until the surface is a beautiful golden brown and the crust is crispy to the touch. Remove from oil and place on paper towels to drain excess oil.

Ingredients Brown sugar: 120g Warm water: 200ml All-purpose flour: 180ml (approx. 150g) Rice flour (or a little tapioca starch): 20g (for a chewier texture) Aluminum-free baking powder: 1 tsp Baking soda: 1/2 tsp Vegetable oil: 1 tbsp Dried longan (dried longan meat): appropriate amount (can be soaked briefly in a little rice wine or warm water and chopped) White sesame seeds: appropriate amount (for surface decoration) Instructions Dissolve brown sugar: Add brown sugar to warm water and stir until completely dissolved. Set aside. Mix dry ingredients: Sift together all-purpose flour, rice flour, baking powder, and baking soda into a large bowl. Prepare the batter: Slowly pour the dissolved brown sugar water into the dry ingredients, stirring until a smooth batter with no lumps is formed. Then, add vegetable oil and chopped dried longan, and mix well. Let the batter rest: Let the prepared batter rest for about 15 to 20 minutes (this helps the baking powder and baking soda activate, resulting in a fluffier texture when steamed). Steam the cake: Prepare a mold (grease the inside lightly to prevent sticking) and pour in the rested batter. You can sprinkle some white sesame seeds on top for added aroma. Steam over high heat: Once the water in the steamer is boiling, place the mold inside and steam over medium-high heat for about 25 to 30 minutes. Insert a skewer into the center; if it comes out clean without wet batter, it's fully cooked. Slice and enjoy: Let it cool after removing from the steamer before slicing. This will result in a chewier and firmer texture.

Just got to work and my stomach is killing me😢😢

🥣 Ingredients Almond Tofu Base: Sweet Almonds (Southern Almonds): 80g Bitter Almonds (Northern Almonds): 10g (A ratio of about 8:1 or 9:1 sweet to bitter almonds creates the perfect traditional almond aroma) Rice Flour (or Corn Starch/Wheat Starch): 30g Water: 500ml (for blending the almond paste) Granulated Sugar: 50g Syrup and Toppings: Sugar: 100g Water: 400ml Canned Pineapple Chunks or Fresh Fruit Cubes: As needed (Pineapple syrup is a perfect match!) 🍳 Instructions Soaking and Blending: Wash the sweet and bitter almonds and soak them in water for at least 4 hours (or overnight in the refrigerator). Blend the soaked almonds with 500ml of water in a blender to make a paste. Strain through cheesecloth or a fine sieve to get pure almond milk, discarding the almond pulp. Heating to Thicken: Pour the almond milk into a pot, add the granulated sugar and the rice flour (mixed with a little water beforehand). Cook over low heat, stirring constantly, until it becomes a thick, smooth paste. Turn off the heat. Cooling and Setting: Pour into a container, level the surface, let it cool, then refrigerate for 2 to 3 hours until set. Assembling and Enjoying: Boil the sugar and water, then let it cool. When serving, cut the almond tofu into cubes, drizzle with syrup, top with shaved ice and pineapple chunks. Your old-fashioned almond tofu ice is ready!

These past few days, I've noticed a lot of stray kittens near my grandma's house, some looking like they were just born. Knowing I don't have the ability to take care of them, I've decided to keep a distance and just observe their daily lives. (Usually, they run away when they see people.) Today, one of them unusually sat by the door, doing nothing, just staying there quietly. Later, when I turned back, it noticed I was taking pictures of it 🤣 Since it seemed to realize I wasn't going to come out, it continued to stay there.

Even though this is my second surgery, the feeling this time is so different compared to the last one. Last time, I fell asleep just a few seconds after the anesthesia, and waking up was also faster. But this time, it took about a minute for the anesthesia to kick in, and when I woke up, it felt like half a day had passed (and that's not even including the time it took for the anesthesia to fully wear off). Even now during recovery, the surgical site is constantly bleeding (sometimes I even fall asleep from dizziness due to the heavy bleeding).

💡 Ingredient Preparation Shelled Mung Beans: 200g Unsalted Butter (or vegetable oil/traditional lard): 50g Powdered Sugar: 40 to 50g (powdered sugar is recommended for a finer texture) Milk (or water): 1 to 2 tablespoons (adjust moisture as needed) 🍳 Steps Steam the Mung Beans: Wash the shelled mung beans and soak them in water for 1 hour. Drain and place in a rice cooker with 1.5 cups of water. Steam until soft. While hot, mash with a spoon into a fine mung bean paste. Mix in Fat and Sugar: Heat a pan and add melted butter. Pour in the mung bean paste and powdered sugar. Stir-fry over low heat until well combined and the fat is fully absorbed. If it seems too dry, add a little milk. Sift for Texture: Let the stir-fried mung bean paste cool slightly, then sift it through a fine-mesh sieve. This will make the mung bean cake texture even finer and smoother. Mold into Shape: Divide the mung bean paste into equal portions. Press firmly into a mooncake mold or press. Invert to unmold. It's even better when chilled in the refrigerator!

💡 Ingredients Caramel Syrup: 60g granulated sugar, 20ml water, 15ml hot water Pudding Mixture: 2 whole eggs, 1 egg yolk, 250ml fresh milk, 30g granulated sugar 🍳 Instructions Make the Caramel: Combine sugar and water in a small saucepan. Heat over medium-low heat until it turns amber (do not stir during this process). Turn off the heat, carefully add the hot water, stir well, and pour into the bottom of your molds. Set aside. Prepare the Pudding Mixture: Warm the milk with sugar until lukewarm (do not boil). Whisk the whole eggs and egg yolk, then gradually pour the mixture into the lukewarm milk, stirring constantly. Strain and Pour into Molds: Strain the pudding mixture 2 to 3 times to remove bubbles. Pour it into the molds with the caramel. Steam and Chill: Cover the molds with heat-resistant plastic wrap. Place them in a steamer (or electric cooker with 1 cup of water). Leave a small gap on the lid to prevent overheating. Once done, let it rest for 10 minutes. After cooling down, refrigerate for 2 hours before serving!

📝 Ingredients (1 serving) Eggs: 1-2 Old Ginger: 3-4 slices (adjust to your spice preference) Brown Sugar (or granulated sugar #2): approx. 2-3 tbsp (adjust to sweetness preference) Water: approx. 400-500cc (Optional) Red Dates, Dried Longan, White Fungus: appropriate amount (adding them while cooking makes the flavor richer) 👩🍳 Instructions Simmering the Ginger Broth Base: Wash and slice the old ginger. Pour 400-500cc of water into a pot and add the ginger slices (if you have red dates or longan, add them now). Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5-10 minutes to fully infuse the water with ginger aroma. Seasoning: Add brown sugar or granulated sugar #2 to taste and stir until completely dissolved. Brown sugar is recommended for a rich, caramelized flavor. Adding the Eggs (Choose between two classic textures): Poached Egg Style: Reduce heat to low, maintaining a gentle simmer without a rolling boil. Crack the eggs directly into the pot. Do not stir immediately. Let them set for about 2-3 minutes until the egg whites are cooked and the yolks are soft or fully cooked, resulting in a tender texture. Egg Drop Style: If you prefer a smooth, egg-drop-like texture, whisk the eggs in a bowl beforehand. Once the syrup is boiling, stir the syrup rapidly with chopsticks to create a vortex, then slowly drizzle in the beaten eggs to form beautiful egg ribbons. Serving: Once the eggs are cooked to your liking, turn off the heat. Ladle into a bowl and enjoy while hot.

🥣 Ingredient Preparation Cake Body: 4 eggs, 60g granulated sugar, 100g low-gluten flour, 20ml milk, 20g homemade lard (melted over a double boiler). Savory Pork Filling: 100g ground pork, 3 dried shiitake mushrooms (soaked and finely chopped), 2 tbsp fried shallots, 1 tbsp homemade lard. Seasonings: 1.5 tbsp soy sauce, 1/2 tsp white pepper. 👩🍳 Cooking Steps Sautéing the Pork Filling: Heat a pan with lard, sauté the chopped shiitake mushrooms and ground pork until fragrant. Add soy sauce, white pepper, and fried shallots, stir-fry until the sauce thickens and flavors meld. Set aside. Whipping the Egg Batter: Place eggs and granulated sugar in a bowl. Whisk them over a double boiler until fluffy. When you lift the whisk, the batter should slowly disappear. Sift in the low-gluten flour in batches and gently fold it in using a cutting motion. Then, mix in the melted lard and milk. Layered Steaming: Line a mold with parchment paper. Pour in half of the cake batter, spread the sautéed savory pork filling evenly, then pour the remaining cake batter to cover. Steaming to Finish: Place the mold in a steaming pot with boiling water. Steam over medium-high heat for about 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Invert the cake onto a rack to cool, then slice and serve.