生活板

Recreate Tainan's classic street food at home! Use an electric cooker to heat the filling and an oven to toast the bread until crispy, perfectly recreating the nostalgic taste of a crispy exterior and rich interior. Main Ingredients: Thick-sliced bread, diced chicken, shrimp, onion, mushrooms, milk (or heavy cream), butter, cornstarch slurry. Brief Instructions: Make the Filling: Place butter in the inner pot, sauté onion, mushrooms, diced chicken, and shrimp. Pour in milk and bring to a boil. Season with salt, then thicken with cornstarch slurry to create a rich white sauce. Add 0.5 cups of water to the outer pot and steam in the electric cooker until cooked. Make the Bread Box: Cut off the crusts of the thick-sliced bread (or leave them on), cut open a lid from the top, and hollow out the center bread. Lightly brush the surface of the bread box with butter and bake in the oven until golden brown and crispy. Assemble: Pour the rich white sauce cooked in the electric cooker into the baked crispy bread box, cover with the bread lid, and enjoy.

A classic staple that's a must-have for banquets or baby shower gift boxes. Rice cooked in an electric rice cooker comes out fluffy and distinct, with a fragrant aroma of sesame oil and fried shallots. You don't need to watch the heat, and there's no fear of sticking to the bottom. Ingredients: 2 cups glutinous rice, shredded pork, shredded shiitake mushrooms, dried shrimp, fried shallots. Seasonings: 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice wine, white pepper, 1.2 cups water. Instructions: Wash the glutinous rice, soak it in water for about 1 hour, then drain and set aside. Heat a pan with sesame oil and sauté the shredded shiitake mushrooms, dried shrimp, and shredded pork until fragrant. Add soy sauce, rice wine, and white pepper and stir-fry until aromatic. Add the drained glutinous rice and fried shallots, stir-frying evenly to let the rice grains absorb the sauce. Transfer the stir-fried ingredients to the inner pot, add 1.2 cups of water. Add 1.5 cups of water to the outer pot and press the cook button. Once it's done, let it steam for 15 minutes. Open the lid and mix well.

I won, feeling a little happy

Winter's here, and the sun's hitting the living room floor. My cat's started using the sun to warm up.

No need to watch the stove, no fear of taro turning to mush and disappearing. Taro cooked in a rice cooker becomes fluffy and creamy, and the soup is full of the aroma of fried shallots and dried shrimp. Ingredients: 300g Taro (cubed) 1 bundle Rice Noodles (pre-soaked) 1 tbsp Dried Shrimp (washed and soaked) 2 tbsp Fried Shallots 100g Pork Strips (can be marinated with a little soy sauce and white pepper) Approx. 800-1000ml Water or Broth Seasonings: Salt, White Pepper, Sesame Oil to taste (can add some celery seeds) Instructions: Layering and Steaming: Place the cubed taro, dried shrimp, and pork strips into the inner pot of the rice cooker. Add water or broth. Add 1.5 cups of water to the outer pot and press the cook button. Adding Noodles: Once the cooking cycle is complete, add the soaked rice noodles, fried shallots, and season with salt and white pepper. Second Heating: Add another 1/2 cup of water to the outer pot and press the cook button again. After the cycle finishes, sprinkle with celery seeds and drizzle with sesame oil to serve.

Features: Fried pork ribs and tender taro are a perfect match, with the essence infused into the soup base, creating an aromatic flavor. Simple Method: Prepare Ingredients: Lightly rinse the surface impurities of store-bought fried pork ribs. Cut taro into large chunks (lightly pan-fry or deep-fry them first to set their shape, so they don't fall apart when steamed). Assemble Inner Pot: Place the fried pork ribs, taro chunks, fried shallots, and garlic into the inner pot. Add an appropriate amount of water and broth, season with a little soy sauce, salt, and white pepper. Electric Cooker Stew: Add 2 cups of water to the outer pot of the electric cooker and press the start button. Assemble Main Dish: After cooking, you can separately boil some oil noodles or rice noodles and place them in a bowl. Generously ladle the cooked taro and pork rib soup over the noodles, sprinkle with plenty of cilantro and chopped celery, and you have a classic snack.

I came back after being away for a bit and saw the cats from before I left. It's great to see them playing happily with their friends.

Had two tea eggs for lunch. Didn't really have any strong thoughts about it, and I didn't want to eat too much for lunch because it's easy to get bloated and burp if I nap face down on my desk.

No need to stir-fry over high heat until your arm aches! You can make moist, flavorful, and perfectly separated traditional rice noodles in an electric rice cooker. Main Ingredients: Rice flour (or dried rice noodles), shredded pork, shredded shiitake mushrooms, dried shrimp, shredded carrots, chopped celery. Seasonings: Soy sauce, white pepper powder, fried shallots, broth (or water). Simple Steps: Soak dried rice noodles in warm water until softened, then cut to desired length. Heat a pan (or briefly stir-fry on the stove) and sauté shredded shiitake mushrooms, dried shrimp, and shredded pork until fragrant. Add soy sauce, pepper, and broth, then bring to a boil. Place the softened rice noodles in the inner pot. Pour the cooked ingredients and broth over the noodles (use slightly less liquid than when cooking regular rice to prevent sogginess). Mix well. Add 1 cup of water to the outer pot and press the start button. Once it pops, let it steam for 10 minutes. Sprinkle with fried shallots and chopped celery, then mix and serve.

Craving those old-fashioned Taiwanese meatballs (Ba-wan) from the night market? You don't need to go out to get them! You can steam crystal-clear, chewy, and delicious Ba-wan right at home using your rice cooker! Ingredients: Wrapper: Rice flour 100g, Tapioca starch (or sweet potato starch) 30g, Water 350ml, a pinch of salt Filling: Minced pork 150g, Diced bamboo shoots (or water chestnuts) 50g, minced garlic Seasoning: Soy sauce 1 tsp, Five-spice powder a pinch, White pepper a pinch, Sugar a pinch Instructions: Mix the Filling: In a bowl, combine the minced pork, diced bamboo shoots, minced garlic, and all the filling seasonings. Stir in one direction until sticky. Divide into small balls and set aside. Prepare the Batter: In a bowl, mix the rice flour, tapioca starch, salt, and water until smooth. Strain to remove any lumps. Partially Cook the Batter (Key Step): Pour the batter into a pot and heat over low heat (or microwave for a few seconds), stirring constantly until the batter thickens and becomes a translucent paste. Remove from heat. Assemble the Ba-wan: Prepare small bowls or dishes and lightly grease the insides. Pour a layer of batter into the bowl, place a ball of filling in the center, and cover with another layer of batter to enclose the filling. Steam in the Rice Cooker: Place the assembled Ba-wan into the rice cooker. Add 1.5 cups of water to the outer pot and press the start button. Once it pops, let it steam for 10 minutes, or until the wrapper becomes translucent. Enjoy with sweet chili sauce or garlic soy sauce for an amazing taste!