生活板

Saw a lot of people buying there yesterday when I passed by. Came today to try it but it was sold out 🫨 Looks like I gotta come earlier next time 🤣

Went for a walk with my family and stumbled upon a cafe renovated from an old house. I ordered a matcha latte and some egg waffles to enjoy. The atmosphere was really comfortable, I'll definitely come back if I get the chance!

I recently found a delicious braised food place. Today I went back and tried everything I hadn't eaten before, and accidentally ordered too much 🤣 I personally love braised egg whites and small dried tofu, it's really great with iced black tea.

I take the high-speed rail so often I guess I'm a high-speed rail fan! So today I went to PX Mart and bought a collaboration pillow!

A representative of Japanese home cooking, this dish is light yet rich in flavor. The chicken is tender, and the sweetness of the shiitake mushrooms and burdock root (or carrots) perfectly infuses the rice. Ingredients: 2 cups Japanese short-grain rice (washed and drained) 1 boneless chicken thigh (cut into bite-sized pieces) 3 dried shiitake mushrooms (rehydrated and sliced, reserve soaking water) A small amount of shredded carrots and burdock root Seasonings: 2 tbsp Japanese soy sauce (or soy sauce base), 1 tbsp mirin, 1 tbsp sake Instructions: Marinate the chicken: Lightly marinate the chicken thigh pieces with a little soy sauce and sake for 10 minutes. Adjust water: Place the washed rice in the inner pot. Add the seasonings (soy sauce, mirin), then add the shiitake mushroom soaking water. Top up with plain water to the usual line for 2 cups of rice. Layer and cook: Evenly spread the chicken pieces, sliced shiitake mushrooms, shredded carrots, and burdock root over the rice (do not mix). Add 1.5 cups of water to the outer pot and press the cook button. Mix well: Once cooked, let it steam for 15 minutes. Open the lid and gently mix from the bottom up with a rice paddle.

No need to constantly stir over the stove! You can make fragrant Hakka savory glutinous rice balls with rich broth using an electric cooker. The red and white rice balls are soft and chewy without being mushy, and the ingredients are plentiful. Ingredients: 1 pack of stuffed glutinous rice balls or traditional small ones 100g shredded pork 3 dried shiitake mushrooms (soaked and shredded) 1 tbsp dried shrimp 2 tbsp fried shallots Appropriate amount of crown daisy or baby bok choy Appropriate amount of garlic sprouts or chopped celery Seasonings: Soy sauce, salt, white pepper powder, sesame oil, each to taste Instructions: Sauté aromatics: Heat a pan and stir-fry the shredded pork, shredded shiitake mushrooms, and dried shrimp until fragrant. Add fried shallots and a little soy sauce for aroma. Cook broth in inner pot: Transfer the sautéed ingredients to the inner pot of the electric cooker. Add an appropriate amount of hot water. Add 1 cup of water to the outer pot and bring the broth to a boil first. Add rice balls: Open the lid, add the rice balls and vegetables. Add another 1/2 cup of water to the outer pot and continue heating until the rice balls float and become soft and chewy. Season and serve: Before serving, season with salt and white pepper powder. Sprinkle with garlic sprouts or chopped celery. Ready to serve.

While shopping on Shopee today, I suddenly noticed that "Polyvinyl Chloride (PVC) cling film" is still being sold on the market! Polyvinyl Chloride (PVC) cling film itself contains plasticizers! Polyvinylidene Chloride (PVDC) cling film does too! Yet, some people are still buying these types of cling film! This means some people are still unaware! Everyone, please check what material your cling film is made of! "This is not an internet rumor, you can verify it online or ask AI!" When these types of cling film encounter high temperatures or high-fat foods, plasticizers can easily dissolve into the food. Long-term exposure to these leached endocrine disruptors may lead to feminization in young boys, precocious puberty in young girls, and increase the risk of cancer such as breast cancer and endometrial cancer, as well as infertility in adults. Furthermore, when PVC cling film is incinerated as waste, if the burning temperature is insufficient or incomplete, it can release dioxins, the "poison of the century." I saw a PVC cling film on Shopee that was from Nanya! I bet many Taiwanese people use this brand! Because our family uses Nanya's PE cling film! But other brands might have them too! Using PE and PMP cling film is relatively safer! However, never heat cling film! I just happened to see it and wanted to remind everyone! Not using cling film at all is an even better and more environmentally friendly choice! Avoid any cling film with [Chlorine] indicated in its Chinese material labeling! [Update] I've verified online that the government has banned the manufacturing and sale of PVC cling film... but products manufactured before July 2023 can still be sold, so they are still circulating in the market! Therefore, please understand the material before purchasing!

A Taiwanese-style braised pork belly soup rice, made by steaming tender pork belly and sweet broth in an electric cooker, resulting in rice soaked in rich broth. It has a smooth and warming texture. Ingredients: 200g store-bought braised pork belly Half a white radish (cut into small pieces to enhance the broth's sweetness) or appropriate amount of Napa cabbage 3 dried shiitake mushrooms (soaked and sliced), a pinch of dried shrimp, 1 tbsp fried shallots 2 bowls of cooked rice (or cook raw rice with broth directly) Seasonings: 1 tbsp soy sauce, 1 small cube of bonito powder or broth cube, 1 tbsp black vinegar, white pepper, appropriate amount of cornstarch slurry Instructions: Sauté and prepare the base: Heat a pan and sauté the shiitake mushroom slices and dried shrimp until fragrant. Add them with the white radish pieces into the inner pot. Add 4 cups of water and the broth cube. Electric cooker steaming: Add 1.5 cups of water to the outer pot and press the switch to cook the radish until tender. Add pork belly: Once the switch pops up, add the braised pork belly and fried shallots. Add another 1/2 cup of water to the outer pot and steam. Thicken and combine: Pour in the cornstarch slurry to lightly thicken the soup. Season with black vinegar and white pepper. Pour directly over hot cooked rice when serving for authentic pork belly soup rice.

Plump and sweet oysters, paired with savory fermented black beans and garlic paste, steamed in an electric cooker to keep them tender and not overcooked. Main Ingredients: Fresh oysters, fermented black beans (rinsed lightly), minced garlic, minced chili, chopped scallions, soy sauce, rice wine, a little tapioca starch. Simple Instructions: Gently wash the fresh oysters, then toss them with a little rice wine and a tiny amount of tapioca starch (this helps lock in their sweetness). Arrange the oysters on a plate, sprinkle with the rinsed fermented black beans, minced garlic, and minced chili, then drizzle with a small spoonful of soy sauce. Place in the electric cooker with 0.8 cups of water in the outer pot. Once the cooker finishes, sprinkle with chopped scallions and let it steam for 2 minutes before serving.