生活板

We grilled from noon until sunset with family. It's been a while since I've watched the sunset here and played with my family for so long. It was tiring but very happy.

Simplifying the essence of the traditional Jiangnan cuisine 'Jinhua Ham Steamed Tofu', this recipe uses store-bought scallop sauce (or fresh scallops) paired with soft tofu. The steamed tofu is incredibly smooth and tender, fully absorbing the savory seafood flavor and the aroma of Jinhua ham, presenting a clean and elegant appearance. Ingredients: 1 box Japanese silken tofu (or egg tofu) 1 tbsp scallop sauce (or 3-4 fresh scallops, shredded) A little shredded scallion or chili for garnish Seasoning: 1 tsp light soy sauce, a little sesame oil. Instructions: Slice and Arrange: Cut the tofu into evenly thick slices (or cubes) and arrange them neatly in a deep dish. Top: Place a small amount of scallop sauce (or shredded scallops) on each piece of tofu, and drizzle with a teaspoon of light soy sauce. Steam in Rice Cooker: Add 0.7 cups of water to the outer pot of the rice cooker and press the start button. Garnish: Once done, sprinkle with finely shredded scallions and chili, and drizzle with a little sesame oil. Enjoy the extremely delicate and smooth texture.

Using Japanese yams and various mushrooms, this soup is slow-cooked in a rice cooker to create a clear yet deeply flavorful broth. The yams become tender and delicate after simmering, and the soup is sweet and refreshing, giving it a subtly luxurious feel like that of a Japanese haute cuisine restaurant. Ingredients: 1 section Japanese yam (peeled and sliced into thick rounds for a softer, creamier texture) Shimeji, White Beech, or Shiitake mushrooms, as desired 2 slices ginger Garnish: A few cilantro leaves or finely chopped scallions Seasoning: 1 tbsp Japanese white soy sauce (or light soy sauce), 1 tsp rice wine, a pinch of salt. Instructions: Combine: Place the yam slices, assorted mushrooms, and ginger slices into the inner pot of the rice cooker. Add Water and Season: Pour in enough water to cover the ingredients, then add the white soy sauce, rice wine, and a pinch of salt. Rice Cooker Heating: Add 1 cup of water to the outer pot of the rice cooker and press the cook button. After it finishes, let it steam for 5 minutes to ensure the yam is completely tender. Serve: Ladle into an elegant soup bowl, garnished with a bit of green cilantro or scallions for a visually appealing and delicious clear soup.

Roll the chicken thigh meat into a firm cylinder. When sliced, each piece reveals a beautiful spiral pattern. The subtle aroma of wine combined with the sweetness of goji berries and red dates gives it the feel of a high-end restaurant's cold dish or banquet cuisine. Ingredients: 1 boneless chicken thigh Goji berries, red dates (sliced) - a little Seasonings: 1.5 tbsp Hua Diao wine (or rice wine), a pinch of salt, a pinch of white pepper, a little sesame oil. Instructions: Roll the chicken: Lay the chicken thigh flat, spread evenly with salt and white pepper, and tightly roll the chicken into a cylinder. If you're worried about it coming apart, you can tie it loosely with kitchen twine, or directly wrap it tightly with heat-resistant plastic wrap (or aluminum foil) and twist the ends. Season and top: Place in a deep dish, drizzle with Hua Diao wine, and top with goji berries and sliced red dates. Rice cooker steaming: Add 1 cup of water to the outer pot of the rice cooker and press the start button. Slice and serve: After steaming, remove and let it cool slightly. Unwrap, slice into thick pieces, and drizzle with the essence juices from the bottom of the dish.

Dish Features: Utilizing the French 'En Papillote' concept, fresh fish and mushrooms are wrapped in parchment paper and steamed using a rice cooker. The moment you open the paper, the aroma of white wine and butter is instantly released, making the meat incredibly tender and the juices the essence of the dish. Ingredients: 1 Sea Bass Fillet (or Tilapia Fillet) Assorted Mushrooms (e.g., King Oyster, White Enoki, Sliced Button Mushrooms) - appropriate amount 2 cloves Garlic, sliced; 3-4 Cherry Tomatoes, halved Seasonings: 1 tbsp White Wine, 1 small piece Unsalted Butter (approx. 10g), Salt & Black Pepper to taste, a pinch of Dried Italian Herbs Instructions: Cut a large piece of parchment paper. In the center of the paper, lay down the assorted mushrooms and garlic slices, then place the patted-dry sea bass fillet on top. Arrange the cherry tomatoes on the fish, sprinkle evenly with salt, black pepper, and Italian herbs, drizzle with white wine, and finally place a small piece of unsalted butter. Fold and seal the edges of the parchment paper tightly, like wrapping a gift or candy, ensuring no steam escapes. Place the parchment packet inside the inner pot of the rice cooker (do not add water inside the paper). Add 1 cup of water to the outer pot and press the start button. Once the rice cooker finishes, let it steam for 5 minutes. Serve the entire packet directly to the table, allowing diners to open the paper themselves for a full ceremonial experience.

Dish Features: This is a steamed dish that combines classic Taiwanese cuisine with exquisite plating. The pork ribs are lightly marinated and then steamed with tender tofu and sweet jujube paste (pòbùzi). The juices from the ribs fully infuse the tofu, creating a rich, savory, and sweet flavor that is incredibly satisfying with rice. Ingredients: Baby Pork Ribs (or tender ribs) 200g Firm or Silken Tofu 1 box (cut into thick slices or cubes) Jujube Paste (Pòbùzi/Shùzǐ) 2 tbsp (including a little sauce) Grated Ginger, a little; Chopped Scallions, a little; Shredded Red Chili, a little Seasoning: Soy Sauce 1 tsp, Rice Wine 1 tsp, Sesame Oil, a little; Cornstarch, half tsp Instructions: Wash and pat dry the pork ribs. Mix with soy sauce, rice wine, and cornstarch. Marinate for 15 minutes. In a deep dish, lay down the sliced tofu at the bottom. Then, arrange the marinated pork ribs on top of the tofu. Evenly spread the jujube paste, its sauce, and grated ginger over the pork ribs and tofu. Add 1.2 cups of water to the outer pot of the rice cooker. Place the steaming dish inside and press the button to cook. Once done, let it rest (steam) for 10 minutes to ensure the ribs are thoroughly tender and flavorful. Garnish with chopped scallions and chili shreds before serving.

Dish Features: Utilizes the slow-cooking characteristic of a rice cooker to simplify the Western concept of red wine braised meat. The short ribs absorb the sweet and sour essence of red wine and fruit, resulting in tender, juicy meat and a rich sauce. Ingredients: Thick-cut boneless beef short ribs 300g (cut into large bite-sized pieces) Half an onion (cut into chunks), 2 cloves garlic (smashed) Seasonings: Red wine 50ml, soy sauce 1 tbsp, sugar or honey 1 tsp, ketchup 1 tsp, 1 sprig rosemary or thyme (optional) Instructions: Pat the surface of the beef short ribs dry with paper towels. Place them in the inner pot, add the onion chunks, smashed garlic, and all seasonings, mix well, and finally place the herb sprig on top. Add 1.5 cups of water to the outer pot of the rice cooker and press the cook button to steam. After the switch pops up, do not open the lid immediately. Continue to steam for 20-30 minutes to allow the beef to fully absorb the sauce and achieve a melt-in-your-mouth tenderness. Remove the herb sprig. When serving, drizzle the rich red wine sauce over the beef and sprinkle with a little black pepper or chopped parsley to finish.

Fancy Highlight: It has the flavor of a Hong Kong-style cha chaan teng or banquet dish, with tender and flavorful chicken, and soft, sweet chestnuts. Ingredients: Boneless chicken thigh (cut into bite-sized pieces). Cooked chestnuts (store-bought vacuum-packed is fine), about 5-8 pieces. Dried shiitake mushrooms (soaked in advance and cut in half). Seasonings: 1.5 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp rice wine, 0.5 tsp potato starch (cornstarch), ginger slices, a little sugar, and sesame oil. Simple Steps: Marinate the chicken thigh with all seasonings and ginger slices for 15 minutes. Find a deep dish, spread shiitake mushrooms and chestnuts on the bottom, then top with the marinated chicken thigh (including the sauce). Add 1.2 cups of water to the outer pot of the rice cooker. Steam until the switch pops up, then let it rest for 5 minutes to make the chicken even more tender.

Gourmet Highlight: Silky smooth texture, rich layers of flavor, incredibly satisfying whether served with rice or on its own. Ingredients: 1 box of egg tofu or silken tofu (sliced or cubed and arranged on a plate). Minced beef or pork (approx. 50g). Enoki mushrooms (chopped) or chopped green onions. Seasonings: 1 tbsp soy sauce, 1 tbsp oyster sauce, a pinch of white pepper, sesame oil. Simple Steps: Slice the tofu into thick pieces and arrange them on a plate. Mix the minced meat with soy sauce, oyster sauce, and white pepper. Spread it over or around the tofu. Sprinkle chopped enoki mushrooms for added texture. Add 1 cup of water to the outer pot of your rice cooker, steam until done, then garnish with chopped green onions before serving.

Gourmet Highlight: The broth is sweet and full of umami, an exquisite appetizer with an izakaya vibe. Ingredients: Clams (soak in salt water to purge sand). King oyster mushrooms or white beech mushrooms (trim ends and separate). Garlic slices, chili threads (for garnish), chopped scallions. Seasonings: 2 tbsp sake (or mirin), a little Japanese soy sauce (or mirin), a small knob of butter. Simple Steps: In a deep dish or clay pot, spread the mushrooms on the bottom, then place the purged clams on top. Drizzle with sake, a little Japanese soy sauce, and place a small piece of butter in the center. Add 0.8 cups of water to the outer pot of the rice cooker and press the start button. Once the switch pops up, the clams should be perfectly opened. Sprinkle with chopped scallions and chili threads, and it's ready to eat. Even the broth at the bottom is incredibly delicious!