生活板

Premium Highlight: A classic dish perfect for entertaining, with a vibrant red and green presentation and an enticing aroma that's a feast for the eyes. Ingredients: Fresh shrimp (prawns or tiger prawns work well), butterflied along the back to devein. Glass noodles or wide rice noodles (to line the bottom of the plate, absorbing the delicious juices). Garlic (minced), chopped scallions, minced red chili. Seasonings: Soy sauce, a pinch of sugar, sesame oil, hot oil. Simple Steps: Soak the noodles until soft, spread them on the bottom of a plate, and arrange the butterflied shrimp on top. Heat a pan to sauté half the minced garlic until fragrant (or slowly fry in cold oil over low heat until golden brown and crispy), then mix with the remaining raw minced garlic. Add a little soy sauce and sugar, then mix well. Evenly spread the prepared garlic sauce over each shrimp. Add 1 cup of water to the outer pot of your rice cooker and press the start button. Once it's done, sprinkle with chopped scallions and chili, then drizzle with a teaspoon of hot oil to release the aroma.

My salary is increasing next year. Hourly wage: 205 NTD Monthly salary: 30,900 NTD Do you guys think this will help with living expenses?

Happy Mid-Autumn Festival to everyone!

Going home later to watch the Asian Games with my parents. We have a national athlete from our family competing right now. Although I can't be there to watch in person, I've been following all his matches. Hope he can bring back good results to Taiwan this time and stay injury-free.

Steamed fish, a common banquet dish, can be easily recreated at home using an electric cooker. Using boneless fish fillets saves the hassle of dealing with fish bones, making it an elegant and sophisticated meal. Ingredients: 1 fillet of grouper or barramundi, 3-4 red dates (pitted and sliced), a pinch of goji berries, julienned ginger, julienned scallions. Seasonings: 1 tbsp rice wine, 1 tbsp steamed fish soy sauce, a little sugar, 1 tbsp sesame oil or hot salad oil. Instructions: Wash and pat dry the fish fillets. Lightly coat with rice wine to remove any fishy smell, then place them on a plate. Arrange the julienned ginger, sliced red dates, and soaked goji berries on top of the fish fillets. Add 1 cup of water to the outer pot of the electric cooker and steam (about 12-15 minutes). After steaming, discard the excess steaming liquid from the plate (to remove fishy odor) and drizzle with steamed fish soy sauce. Top with fresh scallion threads, and finally, pour a tablespoon of hot oil (or sesame oil) over it to release the aroma. Done.

Using the concept of 'parchment baking' and steaming it in a rice cooker locks in the garlic, butter, and shrimp's sweetness inside the parchment paper. The aroma that fills the air when you open it is a truly special experience. Ingredients: 8-10 large shrimp, 1 bunch asparagus (cut into sections), 2 cloves garlic (minced), 1 small piece unsalted butter. Seasoning: 1 tsp white wine (or rice wine), salt and black pepper to taste. Instructions: Cut a large piece of parchment paper, place it on a plate or directly into the inner pot of the rice cooker. First, lay the cut asparagus at the bottom, then place the washed and dried shrimp on top. Sprinkle with minced garlic, salt, and black pepper, drizzle with 1 tsp of white wine, and finally, place a piece of unsalted butter in the center. Gather the four sides of the parchment paper upwards, twist to seal, forming a 'gift bag' shape. Add 0.8 cups of water to the outer pot and steam for about 10-12 minutes until it pops. It's ready!

This dish uses premium ingredients (sashimi-grade scallops and truffle flavor) to build layers of flavor. It looks like an appetizer from a high-end Japanese restaurant, but only takes 5 minutes to prepare. Ingredients: 4-5 sashimi-grade scallops, 1 box silken tofu, a little chopped green onion. Seasonings: 1 tbsp steamed fish soy sauce (or Japanese kelp soy sauce), a little truffle soy sauce (or store-bought truffle paste), a few drops of sesame oil. Instructions: Slice or cube the silken tofu and arrange it on the bottom of a deep dish. Place the thawed sashimi-grade scallops on top of the tofu. Drizzle with soy sauce and a little water. Add half a cup of water to the outer pot of your rice cooker and press the start button. Once the cooker finishes, add a little truffle paste, sprinkle with chopped green onions, and a few drops of sesame oil before serving.

Astrology expert Tao Chi-Yang has released the weekly horoscope for September 21st to September 27th. This week, Mars is in a sprint, concentrating fiery energy, making things prone to explosive outbursts. It's advisable to pay close attention and avoid being overly emotional. Before Wednesday, the Sun is in a sprint, and the atmosphere can be quite turbulent, making it unsuitable for major decisions. As the Sun enters Libra, partnerships and cooperative relationships become a focal point. With Venus stagnating, pay attention to issues related to relationships and finances.

This is probably the last time I'll be observing this neighborhood cat before I have to leave for another place. I hope to see it healthy and grown when I return next time.

📌 Ingredient Preparation Main Ingredients: Pork belly or pork hock 1000g, Old-fashioned pickled bamboo shoots 300g (rinse and drain well). Aromatics: 3 stalks of scallions, several slices of ginger, 6-8 cloves of crushed garlic, 2 star anise. Seasonings: Rock sugar 35g, Soy sauce 80ml, Cooking wine 50ml, Water about 800ml. 👩🍳 Simple Steps Blanching to remove impurities: Cut pork belly into large chunks, place in cold water with ginger slices and cooking wine, bring to a boil, then remove, rinse, and drain. Stir-frying sugar for color: Add a little oil to a pan, put in rock sugar, and stir-fry over low heat until it melts and forms amber bubbles. Add the pork chunks and stir-fry to coat evenly with color. Then add scallions, ginger, and garlic and sauté until fragrant. Simmering over low heat: Add soy sauce, cooking wine, water, and star anise. Bring to a boil over high heat, then cover with a lid, reduce heat to low, and simmer for 1 hour. Adding bamboo shoots: Add the pickled bamboo shoots and spread them over the pork. Continue to simmer over low heat with the lid on for 30-40 minutes, until the meat is tender and the bamboo shoots are flavorful. Reducing the sauce and serving: Turn up the heat to reduce the sauce slightly, then serve!