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Add English translations for all 379 recipe and tip files

Browse Source 
Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
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# How to Make Curry Crab
The first time I had curry crab was at the Chinese restaurant in Jiansheng Restaurant in Thailand. The crab meat was coated in a rich, crab-roe-flavored curry, and the taste was absolutely amazing. Programmers who love seafood simply cannot miss this dish. It’s easy to make and very friendly to programmers from coastal regions.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Blue crab (also known as meat crab)
- Curry roux blocks (recommended: Lehui Crab Roe Curry)
- Onion
- Coconut milk
- Eggs
- Cornstarch (also known as starch)
- Garlic
## Quantities
Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
Total Ingredients:
- 1 blue crab (approx. 300g) * number of servings
- 15g curry roux blocks (one small piece) * number of servings
- 100ml coconut milk * number of servings
- 1 egg * number of servings
- 200g onion * number of servings
- 5 cloves of garlic * number of servings
## Instructions
- Remove the crab shell, split the crab in half, and gently crack the claws with the back of a knife. Dip the cut surfaces and claws lightly in cornstarch (do not use too much). Sprinkle 5g of cornstarch into the crab shell to cover the roe, and set aside.
- Finely chop the onion and set aside.
- Mince the garlic and set aside.
- Boil a pot of water and set aside.
- Heat a wok with about 20ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
- Place the crab cut-side down into the wok and pan-fry for 20 seconds. This step helps seal in the roe and meat. Then flip and pan-fry each side for another 10 seconds. Remove the crab and set aside.
- Place the crab shell into the wok. Use a spoon to ladle hot oil over the roe inside the shell, frying for 20 seconds to seal it. Remove and set aside.
- Without cleaning the wok, add another 10ml of cooking oil. Increase the heat until the oil is lightly smoking. Add the minced garlic and chopped onion, stir-frying for 10 seconds.
- Add the curry roux blocks and stir-fry until melted (about 10 seconds). Add the pan-fried crab and toss to coat evenly.
- Pour in 300ml of boiling water and simmer for 3 minutes.
- After simmering, pour in the coconut milk and egg whites. Turn off the heat and continuously stir until the sauce thickens.
- Serve.
## Additional Resources
- Recipe reference: [Teaching on how to make hanging-sauce curry crab by an experienced Macau kitchen chef over ten years](https://www.bilibili.com/video/BV1Nq4y1W7K9)
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.

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# How to Make Sizzling Eel Shreds (Xiang You Shan Si)
Sizzling Eel Shreds is a classic dish from the Jiangsu, Zhejiang, and Shanghai regions. The eel shreds are tender, smooth, and slippery, seasoned with garlic, minced ginger, and sauce. Pouring hot lard over the dish releases an irresistible aroma, resulting in a rich, slightly sweet flavor that pairs perfectly with rice.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Eel shreds
- Garlic
- Minced ginger
- Cooking wine
- Light soy sauce
- Oyster sauce
- Dark soy sauce
- Table salt
- White sugar
- Pepper
- Starch
- Minced garlic
- Chopped green onions
- Lard
## Calculation
Determine how many servings you want to make before starting. One serving is enough for 2 people.
Per serving:
- Eel shreds: 400 g
- Garlic: 40 g
- Minced ginger: 20 g
- Cooking wine: 13 g
- Light soy sauce: 3 g
- Oyster sauce: 2 g
- Dark soy sauce: 2 g
- Table salt: 2 g
- White sugar: 6-15 g
- Pepper: 3.5-8 g
- Starch: 10 g
- Water: 50 g
- Minced garlic: 40 g
- Chopped green onions: 15 g
- Lard: 20 g
## Instructions
- Cut the eel into three sections, then slice into thin shreds.
- Add 0.5 g of pepper and 3 g of cooking wine, mix well, then add 5 g of sesame oil to marinate.
- Heat the wok with oil.
- Add vegetable oil and heat to 60% hot.
- Add half of the minced garlic and all the minced ginger, and stir-fry for a few moments.
- Add the eel shreds and stir-fry over medium-high heat for 30 seconds.
- Drizzle 10 g of cooking wine along the edges of the wok and stir-fry briefly.
- Add light soy sauce and stir-fry until evenly mixed.
- Add oyster sauce and dark soy sauce, and stir-fry briefly.
- Add table salt, white sugar, and 3 g of pepper, and stir-fry until evenly mixed.
- Mix starch and water to make a slurry, pour it into the wok, and reduce the sauce until thick.
- Plate the dish and sprinkle with minced garlic and chopped green onions.
- In a separate small pan, heat lard until it reaches 70% hot, then pour it over the eel shreds to sizzle.
## Additional Notes
- Do not wash the eel's blood too thoroughly, or the eel may turn dark and develop an off smell.
- You can ask the vendor to slaughter and clean the eel for you.
- Adding extra pepper and white sugar helps remove the fishy smell and enhances the aroma.
- Reference: [Homemade Recipe for "Sizzling Eel Shreds" with Amazing Taste - YouTube](https://www.youtube.com/watch?v=X2DvbhnWcN4)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Cook Crawfish
![Finished Dish](./成品.jpg)
Homemade crawfish with tender meat, juicy flavor, and clean preparation.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Crawfish
- Oil
- Bay leaves
- Star anise
- Cinnamon bark
- Green Sichuan peppercorns
- Sichuan peppercorns
- Bullet-head chili peppers
- Scallions, ginger, and garlic
- Pixian broad bean paste
- Soybean paste
- Beer
- Light soy sauce
- Salt
## Measurements
The following quantities are for 1 kilogram (2 jin) of crawfish. Adjust proportionally as needed.
- Crawfish = 1 kg (2 jin)
- Oil = 70 ml (3 times the amount used for regular stir-frying)
- Bay leaves = 2 leaves
- Star anise = 1 piece
- Cinnamon bark = 3 g
- Green Sichuan peppercorns = 10 g
- Sichuan peppercorns = 10 g
- Bullet-head chili peppers = 5 g
- Scallions = 1 large scallion
- Ginger = 30 g
- Garlic = 7 cloves
- Pixian broad bean paste = 30 g
- Soybean paste = 30 g
- Beer = 500 ml
- Light soy sauce = 30 ml
- Salt = 10 g
## Instructions
- Scrub the crawfish clean and remove the digestive tract. Cut the scallions into 2 cm segments, and mince the ginger and garlic.
- Heat the oil until slightly warm. Add bay leaves, star anise, cinnamon bark, green Sichuan peppercorns, Sichuan peppercorns, and bullet-head chili peppers.
- Once the spices release their aroma, add the scallions, ginger, and garlic.
- After stir-frying the aromatics until fragrant, add the Pixian broad bean paste and soybean paste, stirring until red oil appears.
- Add the crawfish and stir-fry until they change color.
- Pour in the beer. Once it boils, add the light soy sauce and salt.
- Cook the crawfish thoroughly until done, then remove from heat.
## Additional Notes
Restaurants typically deep-fry the crawfish first. Deep-frying at home is wasteful, so this recipe uses slightly more oil than usual to pan-fry them instead. This method has been tested and yields equally delicious results.
Crawfish meat without the digestive tract removed has a slightly inferior texture compared to those with it intact. Additionally, removing the digestive tract can be challenging for beginners. If you are comfortable with the digestive tract, you may skip this step.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Pan-Fry Argentine Red Shrimp
![Example Dish](./干煎阿根廷红虾.jpg)
The shrimp you usually see only turn red after being subjected to "boiling" and "frying." Argentine shrimp are quite stubborn; once they turn red, they stay that way forever! Like their relatives living in the Arctic, Arctic shrimp, they are naturally red.
The reason Argentine red shrimp are so red is that they live in the deep sea, which enriches their bodies with trace elements such as iodine, phosphorus, and precious astaxanthin. These nutrients can enhance human immunity and play an important role in regulating heart activity, while also reducing cholesterol levels in the blood.
Argentine red shrimp are not only large and plump, with flesh as white as congealed fat, delicate and smooth, but also have a fresh, tender texture and a sweet, rich flavor. They are the favorites of the shrimp cuisine world, making one's mouth water (chao) (ji) (xiang) (chi). Enjoy the pleasure of feasting on these delicious treats!
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Argentine red shrimp (frozen shrimp selected)
- Sea salt (ground)
- Black pepper (ground)
- White wine
- Light soy sauce
- Cilantro
- Lemon
- Onion
- Ginger
- Garlic
## Measurements
- Argentine red shrimp: 2-3 pieces
- Sea salt: 5g
- Black pepper (ground)
- White wine: 20ml
- Light soy sauce: 1ml
- Cilantro: 3 leaves
- Lemon: 1 slice
- Onion: 10g
- Ginger: 10g
- Garlic: 10g
## Instructions
- Thaw the Argentine red shrimp. It is best to take them out of the freezer a day in advance and place them in the refrigerator to thaw naturally, which helps preserve their flavor and texture. You can buy pre-deveined shrimp with the back slit open to save time.
- Wash and dry the thawed red shrimp. Make sure to drain the water thoroughly. If you are in a hurry, use kitchen paper towels to absorb the moisture.
- Slice the ginger, cut the onion into small cubes, wash the cilantro, separate the leaves and stems, chop the cilantro leaves finely, and crush the garlic into small pieces.
- Heat a large pan over high heat, then add two tablespoons of olive oil. Once the oil temperature rises, add the ginger slices, onion cubes, and cilantro stems and stir-fry.
- After about 1 minute, remove the ginger, onion, and cilantro stems and discard them.
- Adjust to medium-high heat, add the red shrimp to start pan-frying. Ensure that each shrimp makes full contact with the bottom of the pan on one side. Pan-fry for about 2 minutes, brushing each shrimp with a layer of oil.
- When the bottom of the shrimp shell turns slightly golden, flip them over and sprinkle the minced garlic. Gently shake the pan to ensure even heating.
- After about 1 minute, add 20ml of white wine.
- Pan-fry for another minute, then reduce the heat to medium-low. Evenly sprinkle a layer of salt and black pepper.
- Add a drop of light soy sauce to each shrimp.
- Sprinkle with cilantro leaves and plate.
- Slice the lemon and arrange the slices on the side of the plate.
## Additional Notes
- Lemon can enhance the taste of the shrimp, but it is quite sour. Add it according to your preference, or omit it.
- Eat while hot.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Microwaved Black Cod with Scallions and Ginger
This dish is adapted from a recipe by Margaret Lu, the mother of Johnny Zhu, head chef at Seattle's Veil restaurant. Ms. Lu's original recipe called for tilapia, but Johnny substituted cod. You can also use halibut fillets, sea bass, trout, or similar fish. Since the density of each fish varies, you may need to adjust the cooking time slightly.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
Ingredients:
- Black cod, with skin
Seasonings:
- Scallions
- Ginger
- Cooking wine
- Soy sauce
- Sesame oil
- Peanut oil
Tools:
- Resealable plastic bag
## Measurements
For 2 servings:
- Black cod, with skin, 2 fillets, 450g (the star of this recipe; adjust all seasonings proportionally based on the actual weight of the cod)
- Scallions, white parts only, 25g
- Scallions, green parts only, 10g
- Ginger, 13g
- Cooking wine, 5mL
- Soy sauce, 25mL
- Sesame oil, 2mL
- Peanut oil, 50mL
## Instructions
- Place each fish fillet in a separate resealable bag, skin-side down on a plate.
- Slice 25g of the white parts of the scallions into thin strips. Peel and slice 10g of ginger into thin strips. Mix them together, divide in half, and place one half on top of the fish fillet inside each bag.
- Pour 2.5mL of cooking wine into each bag.
- Seal the bags tightly and microwave on medium power (800 watts) until the fish is *opaque and flakes easily* (about 3.5–5 minutes). Remove the fillets from the bags.
- Discard the scallions and ginger.
- Mix 25mL of soy sauce with 2mL of sesame oil, then drizzle evenly over the two fillets.
- Slice 10g of the green parts of the scallions into fine strips. Peel and slice 3g of ginger into thin strips. Mix them together, divide into two portions, and sprinkle over the fillets.
- Heat 50mL of peanut oil in a small pan until it reaches 190°C.
- Pour the hot oil over the scallion- and ginger-topped fillets and serve immediately.
## Additional Notes
### Using Sea Bass, Tilapia, Halibut, or Snapper
| Fish Type | Cut | Weight | Microwave Time |
|----------------|----------|--------|----------------|
| Sea Bass | Whole | 450g | 6.5 minutes |
| Tilapia | Whole | 800g | 6 minutes |
| Halibut | Fillet | 170g | 2.25 minutes |
| Snapper | Fillet | 170g | 1.5 minutes |
### Other Variations
- For a more intense aroma, rub a mixture of scallions, ginger, and cooking wine evenly over both sides of the fish fillets before microwaving.
If you encounter any issues or have suggestions for improving the process while following the guidelines in this document, please open an Issue or submit a Pull request.

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# How to Make Boiled Fish
Boiled fish is a moderately difficult main dish. Basa fish is rich in high-quality protein and low in fat, making it very nutritious and healthy when paired with various seasonal vegetables. Beginners generally need about 2 hours to complete the dish.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Basa fish
- Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...)
- Red oil broad bean paste
- Vine pepper oil
- Rapeseed oil
- White pepper powder
- Garlic cloves
- Salt
- Sugar
- Measuring cup
- Kitchen scale (optional)
- Large stainless steel bowl
## Measurements
The following quantities are suitable for 3 to 5 servings.
- Basa fish: 500g
- Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...): Can be mixed and matched; recommended total weight 300g to 500g
- Red oil broad bean paste: 40g (add 10-20g more if you prefer it spicier and oilier)
- Fermented black beans: 10g (optional)
- Vine pepper oil: 10ml
- Rapeseed oil: 25ml
- White pepper powder: 3g
- Garlic: 2 cloves
- Salt: 5g
- Sugar: 2g
## Instructions
- Preparation: If the basa fish is taken from the freezer, let it thaw naturally at room temperature for 5 hours before slicing.
- Slicing: Slice the basa fish into thin pieces, approximately 5cm long and 3cm wide.
- [Marinating](../../tips/learn/learn_marinating.md): Place the sliced basa fish into a large stainless steel bowl.
- Add 30g of broad bean paste, 3g of salt, 10ml of vine pepper oil, and 3g of white pepper powder.
- Mix well by hand, then add 5ml of rapeseed oil to seal in the flavors.
- Let it sit at room temperature for at least 30 minutes to absorb the flavors.
- Prep vegetables: Mince the garlic. Taking 300g of cauliflower and 200g of lettuce as an example, wash the cauliflower and lettuce.
- Blanching and stir-frying: [Blanch the cauliflower in boiling water](../../tips/learn/learn_blanching.md) and set aside; wash and dry the lettuce, then stir-fry it until cooked (no oil needed).
- Stir-fry the broad bean paste: Heat the pan with cold oil (20ml rapeseed oil), add 10g of broad bean paste, 10g of fermented black beans (optional), and minced garlic. Stir-fry slowly over **medium heat**.
- Poach the fish slices: Add 150ml of hot water. Once the water boils quickly, add the marinated fish slices. Gently stir to separate the slices in the water. Add 2g of salt and 2g of sugar for seasoning (adjust salt to taste at this stage). Once the water boils again, the dish is ready to be served.
- Plating: First, place the cooked vegetables into a large bowl. Then, top with the hot fish slices and pour the remaining hot broth from the pan over them!
## Additional Content
- The bottom vegetable combination and quantities can be adjusted freely, but keep in mind the characteristics of each vegetable. For example, when using potatoes, ensure the potato slices/cubes are fully cooked (you can check doneness by piercing them with chopsticks).
- Adjust the amount of chili bean paste (spiciness) and salt according to your personal taste.
- When slicing the fish, first cut the fish strip into 5cm chunks perpendicular to its length, then turn it 90 degrees and slice it diagonally into thin pieces.
- When [marinating](../../tips/learn/学习腌.md), avoid gripping the ingredients too tightly.
- [How to Fillet a Fish 怎样给鱼剔骨](https://www.youtube.com/watch?v=uXSgGtMkgro)
### References
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Braised Prawns Recipe
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Black Tiger Prawns or White Shrimp
- Scallions, Ginger
- Cooking wine, Salt, Rock sugar, Vegetable oil
## Quantities
Serves 1.
- Prawns: 10
- Sichuan peppercorns: 5g
- Scallions: 50g
- Ginger: 20g
- Yellow wine: 30g
- Salt: 3g
- Rock sugar: 10g
- Vegetable oil
## Instructions
- Trim the rostrum of the prawns down to the base, cut off the antennae and legs, remove the stomach sac, butterfly the prawns by making a slit along the back and removing the intestinal vein, then wash and set aside.
- Make infused oil
- When the oil is at 30% heat (low temperature), add the Sichuan peppercorns. Once the oil is hot, remove from heat and add the scallions and ginger (try not to let the oil change color). Cook until the scallions turn slightly yellow, then drain the oil. (Save excess scallion oil for tossing noodles.)
- Add the prawns to the oil, arranging them neatly. Once both sides have changed color, gently press the prawn heads.
- Add minced ginger (finely chopped ginger)
- Yellow wine: 30g
- Water: 2 small bowls
- Salt: 3g
- Rock sugar: 10g
- Bring to a boil over high heat, then reduce to low heat, cover, and simmer (do not add liquid or remove the lid during this process).
- When the shells are glossy and the prawns are curled, remove from heat and plate the prawns.
- Reduce the sauce (strain the sauce, return it to the pan to thicken, and add scallion oil) when about 1/4 of the sauce remains.
- Pour the sauce over the prawns.
- Done.
- ![Finished Dish](./油焖大虾.jpg)
- Enjoy! ✅
## Additional Information
- Recipe reference: Bilibili video by Lao Fan Gu [The Braised Prawns I've Eaten Since Childhood Are Actually Fake? A Master Chef Recreates the Authentic Flavor](https://www.bilibili.com/video/BV17f4y1W7z9)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Grilled Fish Recipe
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Grass carp (have the butcher at the farmers' market or supermarket clean and gut it)
- Green onions
- Cooking wine
- White pepper powder
- Table salt
- Garlic
- Cinnamon stick
- Star anise
- Bay leaves
- Green Sichuan peppercorns
- Dried chili segments
- Lantern peppers
- Hot pot base (optional)
- Tofu skin
- Mung bean sprouts
- Onion
- Doubanjiang (broad bean paste)
- Celery segments
- Roasted peanuts
- White sesame seeds
- Cilantro (optional, adds flavor but can be omitted based on preference)
## Quantities (Per Serving)
- Grass carp: approx. 1.5 kg (3 jin)
- Green onions: half a stalk
- Cooking oil: 20 ml
- Cooking wine: 10-15 ml
- Table salt: 5-10 g
- White pepper powder: 5-10 g
- Cinnamon stick: one small piece
- Star anise: two pieces
- Garlic cloves: eight
- Bay leaves: two
- Green Sichuan peppercorns: a small handful
- Dried chili segments: 10 pieces
- Lantern peppers: 4 pieces
- Celery segments: two stalks
- Onion: half an onion
- Tofu skin: one sheet
## Instructions
- Prepare the grass carp (approx. 1.5 kg): Cut open along the back. Make several shallow slashes along the back on both sides, being careful not to cut into the belly, as this may cause the fish to fall apart.
- You can rinse the fish with hot water to remove slime, or scrub it under running water with a brush until the surface is no longer slippery.
- Place the fish in a container. Marinate by rubbing it with cooking wine, 10 g of white pepper powder, and 5 g of salt. Let it sit for 20 minutes to absorb the flavors.
- Cut half a green onion into chunks. Slice garlic cloves in half. Place the green onion, garlic, star anise, bay leaves, and cinnamon stick in a container.
- Split the dried chili segments in half and place them in a container with the lantern peppers.
- Cut the celery into small segments.
- Blanch the mung bean sprouts.
- Blanch the tofu skin, then cut it into thin strips.
- Slice the onion into strips.
- Grill the fish:
- If you have an oven, brush oil on a baking tray, place the fish skin-side down, and bake until both sides are golden brown. Sprinkle with cumin powder.
- If you don't have an oven, heat oil in a pan. Sprinkle 2 g of salt on both sides of the pan before adding the grass carp. Do not move the fish immediately; let one side set before flipping. Fry until both sides are golden brown, sprinkle with cumin powder, and transfer to a plate.
- Heat 20 ml of cooking oil in a pot. Once hot, add the green onion, garlic, star anise, and bay leaves, and stir-fry until fragrant.
- Add half a pack of hot pot base and 15-20 g of doubanjiang. Stir-fry until red oil emerges.
- Add 5 g of white sugar, 10 g of salt, and 5 ml of light soy sauce for seasoning. Pour in enough water to cover the ingredients and bring to a boil.
- Add the celery segments, mung bean sprouts, and tofu skin strips in order. Do not cook them thoroughly; just blanch them briefly. Then layer the onion strips on top, followed by the grilled fish.
- Add the dried chili segments, lantern peppers, and green Sichuan peppercorns.
- Heat oil in a separate small pan until hot, then pour it over the chilies to release their aroma.
- Finally, sprinkle with roasted peanuts, chopped green onions, white sesame seeds, and cilantro.
- Simmer for 5-6 minutes. The dish is now ready.
![Example of the finished dish](./烤鱼.jpg)
## Additional Information
- Technical Summary: The amounts of salt, black pepper, cumin powder, cooking oil, light soy sauce, and sugar used in this dish should be adjusted according to personal taste and ingredient ratios. There is no need to strictly adhere to the quantities listed above.
If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or a Pull request.

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# How to Make Steamed Oysters
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Oysters
* Green onions
* Garlic
* Ginger
* Soy sauce
* Brush
## Quantities
* Drinking water: 1 liter
* Oysters: 6 pieces
* Green onions: 3 stalks
* Garlic: 6 cloves
* Ginger: 1 small piece
* Soy sauce: 1 ml per oyster
## Instructions
* Clean the oysters thoroughly with a brush (a toothbrush can be used if a brush is unavailable).
* Add water to the steamer. Place the steaming rack inside, arrange the 6 oysters flat on the rack, and steam at 50% power for 3 minutes.
* Using your right hand and a damp cloth, carefully lift the hot lid. Open each oyster shell halfway, removing the top half. Place each oyster with the convex side down and the flat side up. Top each with 1 strip of ginger and 10g of minced garlic.
* Close the lid and steam at 100% power for 3.5 minutes.
* Turn off the heat. Using your right hand and a cloth, carefully lift the hot lid. Drizzle 5ml of soy sauce over each oyster.
* Serve on a plate.
## Additional Notes
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

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# How to Make Steamed Sea Bass
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Sea bass (If you are afraid of cleaning the fish, ask the shop to help)
- Green onions
- Ginger
- Cooking oil
- Steamed fish soy sauce
- Cooking wine
- Table salt
## Measurements
Per serving:
- Sea bass: 1 whole
- Green onions: 3 stalks
- Ginger: 1 piece
- Cooking oil: 10-15ml
- Steamed fish soy sauce: 10-15ml
- Cooking wine: 10-15ml
- Table salt: 5-10g
## Instructions
- Slice and julienne the ginger. Cut the white parts of the green onions into sections and julienne the green parts. Soak the julienned green onions in cold water and set aside.
- Clean the sea bass thoroughly and pat it dry with kitchen paper. Make a few cuts on both sides. Use salt to wash off the slime on the fish's body, then rub 10g of salt all over the inside and outside of the fish. Marinate for at least 10 minutes.
- Add a note on how to score and plate the sea bass: Scoring the fish allows it to stand upright while steaming, ensuring even heat distribution and making it easier to eat without needing to flip it.
- ![Scoring](./改刀.jpg)
- ![Plating](./摆盘.jpg)
- Stuff the fish's belly with ginger and white onion sections. Sprinkle ginger and white onion sections over the fish's body (use half of the prepared amount). Place chopsticks under the fish on the steaming plate to elevate it.
- Once the water is hot, place the plate with the fish into the steamer.
- Steam on high heat for 10 minutes.
- Transfer the steamed fish to a clean plate and remove the ginger and white onion pieces.
- Pour 15ml of steamed fish soy sauce over the fish.
- Sprinkle fresh ginger and green onion strips over the fish. Heat 10ml of cooking oil in a pan until hot, then drizzle the hot oil over the fish. Serve.
![Finished Dish](./清蒸鲈鱼.jpg)
## Additional Notes
- Technique Summary:
- This dish is very easy to make. The key lies in controlling the heat. The cooking time depends on the size of the fish. Overcooking will make the meat tough and negatively affect the texture, while undercooking will leave some parts raw. Therefore, steaming on high heat for under 10 minutes is generally ideal.
- Always use chopsticks to elevate the plate with the fish during steaming. This has two benefits:
- 1. Fish releases water while steaming. If the fish sits directly in the water, it may taste fishy when eaten.
- 2. It ensures even heat distribution.
- This dish is simple to make and tastes delicious.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Boiled Shrimp
Boiled shrimp is an excellent choice for programmers living in coastal areas, similar to steamed fish: simple, forgiving, nutritious, satisfying, and visually appealing.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Live shrimp
- Onion
- Ginger
- Garlic
- Green onion (scallion)
- Cooking oil
- Soy sauce
- Cooking wine
- Sesame seeds
- Oyster sauce
- Chinkiang vinegar
## Quantities
Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
Total Amount:
- Shrimp: 250g * number of servings (recommended for 1-2 people)
- Green onion: 1 stalk
- Ginger: 1 piece
- Onion: 1 head
- Garlic: 5-8 cloves
- Cooking oil: 10-15ml
- Cooking wine: 20ml
- Soy sauce: 10-15ml
- Sesame seeds: 1 handful
- Chinkiang vinegar: 10ml
- Oyster sauce: 10ml
## Instructions
- Cut the onion into small pieces and slice the ginger. Spread them evenly across the bottom of a skillet.
- Rinse the live shrimp (removing the vein and trimming legs and antennae with scissors are optional). Drain the water and place the shrimp on top of the onions and ginger in the skillet.
- Pour the cooking wine into the pot, cover with a lid, and cook over medium heat for 1 minute, then reduce to low heat for 5 minutes, and turn off the heat for another 5 minutes.
- While the shrimp is cooking, prepare the dipping sauce:
- Chop the green onion, mince the garlic, and mix with soy sauce, sesame seeds, and Chinkiang vinegar.
- Heat the oil until hot, then pour it over the dipping sauce mixture.
- Remove the shrimp from the heat and arrange them on a clean plate.
![Boiled Shrimp](./白灼虾.webp)
## Additional Notes
- Technical details:
- Do not start with high heat to prevent the food from burning at the bottom.
- If your lid has a vent, adjust the cooking time accordingly (consider adding 30 seconds of medium heat).
- The dipping sauce is optional; you can also use plain vinegar. Fresh shrimp, when not diluted by water, have an excellent taste and texture.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Sweet and Sour Carp
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Carp
- Ketchup
- White sugar
- White vinegar
- Starch
- Salt
- Green onion
- Ginger
- Cooking wine
- One sprig of cilantro
- Two bowls
- One kitchen knife
- One slotted spoon, one spatula
## Calculations
Note: This dish is best suited for 3 or more people (fish that is too large or too small is not appropriate). It is ideal for family gatherings, such as New Year's Eve dinners.
- Carp: approximately 3 jin (1.5 kg)
- Water: 50g
- Ketchup: 40g
- White sugar: 20g
- White vinegar: 10g
- Starch: 10g
- Salt: 30g
- Green onion: 30g (about half an onion)
- Ginger: 30g
- Cooking wine: 25g
## Instructions
- Clean the fish thoroughly, ensuring no scales or foreign objects remain.
- Position the fish with its head to the left and belly down. Hold the knife in your right hand. Make a vertical cut 1cm deep, press down on the fish body, and slice horizontally to the left for 3-4cm. Then, make a light incision down the middle of the fillet.
- Place the fish in a bowl. Slice the ginger and cut the green onion into segments (roughly chopped is fine; the goal is to remove the fishy odor).
- Squeeze the juice from the green onions and ginger into the bowl with as much force as possible.
- Add 20g of salt and 25g of cooking wine, then rub the mixture evenly over the carp.
- ![Marinating](./腌制.jpg)
(The longer the marination time, the less fishy the taste. Marinating for more than 30 minutes is recommended.)
- Find a clean bowl, add 100g of flour, 200g of starch, 180g of water, and 5g of salt. Mix thoroughly by hand until the batter is thick and stretchy. Then, crack in one egg and mix again.
- Let it rest for 30 minutes.
- Place the fish on a cutting board and pat it dry with a clean towel (this helps the batter adhere better).
- Rinse the bowl clean and dry it with a towel.
- Heat oil in a wok or deep pot. Add about 1L of oil and heat it to 70% hot, approximately 200-240°C (392-464°F).
- Hold the fish by the tail, submerge the head into the hot oil, and use a ladle to pour hot oil over the body. Once the batter sets, gently lower the fish into the pot. Use a spatula to lift the head slightly and support it with a skimmer to prevent the bottom from burning.
- Prepare a plate for the cooked fish and place it next to the stove.
- Gently slide the spatula under the fish to flip it over with the help of the skimmer. Fry for another two minutes. Use the same method (skimmer supporting the head, spatula supporting the body) to transfer the fish to the plate.
- Pour the oil from the pot back into the cleaned and dried bowl and set aside. Then, scrub the pot clean.
- In a small bowl, mix 50g of water, 40g of ketchup, 20g of sugar, and 10g of white vinegar until well combined.
- In another small bowl, mix 10g of starch with 10g of water to create a slurry.
- Heat the pot over high heat, then pour in the prepared sauce. Bring to a boil over high heat, then reduce to low heat.
- Add the starch slurry while stirring continuously. Cook for 20 seconds, then turn off the heat.
- Spoon the sweet and sour sauce evenly over the fish. Garnish with cilantro or chopped green onions if desired. Your Sweet and Sour Carp is ready!
- ![Finished Dish](./成品.jpg)
The sweet and sour sauce turned out a bit too thick...
## Additional Notes
This dish has a medium difficulty level and might not be very beginner-friendly...
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# Braised Fish Recipe
- **WARNING** If you have never used a cleaver to chop meat, this menu is not recommended!
- During the process, the sharp cleaver may cut your fingers, so please be very careful.
- This recipe represents a general method for braised fish. Ingredients are divided into essential and optional~
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Ginger, garlic cloves, dried chili peppers
- Oil, salt, cooking wine, vinegar, soy sauce, white sugar
- Fish
### Optional Additional Ingredients
Note that these ingredients are based on experience. Adding too much of anything except cilantro is not a good idea.
- Oyster sauce
- Scallions (green onions)
- Cilantro
- Fresh chili peppers
- MSG (or chicken essence)
## Measurements
* Fish: Beginners are advised to start with one medium-sized crucian carp. Score the fish in advance to help it cook evenly (otherwise, the back of the fish may remain undercooked).
* Ginger: Cut 2-3 slices of regular mature ginger, then julienne them.
* Garlic cloves: 3-4 cloves, crushed, minced, or sliced.
* Dried chili peppers (according to personal taste): 2-3 pieces, minced.
* Cilantro: According to personal taste.
* Salt: 10g. If the chili peppers are very spicy, consider adding a bit more.
* Vinegar: 5ml
* Soy sauce: 5ml
* White sugar: 10g
* Scallions: 1-2 stalks. Normally, just sprinkle chopped scallions.
* Fresh chili peppers: 1-2 pieces. You can omit them, but from experience, do not exceed 2, or the spiciness will be overwhelming.
* MSG: According to personal taste. Do not add too much; 5g is sufficient.
* Oyster sauce: 5g is sufficient, same principle as MSG.
## Procedure
### Preparation of Raw Materials
* Prepare ginger and garlic, and mince them.
* Mince the dried chili peppers and combine them with the ginger and garlic.
### Final Steps
* Add 30-50ml of oil and wait for the pan to heat up...
* Add the **dried fish** (to avoid splashing hot oil on yourself), then shake the pan to fry the fish in hot oil. Note that this step must be done over low heat.
* Flip the fish and repeat the frying process.
* Add ginger, garlic, and chili peppers, and stir-fry until fragrant.
* Pour in the cooking wine (add a bit more). Be careful during this step as it will produce a lot of smoke.
* Pour in the vinegar (add more if you like it sour).
* Then add white sugar and soy sauce (dark soy sauce).
* Add cold water, just enough to cover the fish. Turn the heat to medium, cover the lid, flip the fish after about 1 minute, and continue covering the lid.
* After 3-4 minutes, add salt, fresh chili peppers, and oyster sauce (MSG, chicken essence, etc.). Continue covering the lid and flipping the fish later.
* When the sauce reduces to just below the fin on the fish's spine (or when there is not much sauce left), turn the heat to low, add cilantro and chopped scallions, cover the lid for 20 seconds, and turn off the heat.
* Serve.
## Additional Content
If you follow this guide's process and find issues or have suggestions for improvement, please submit an Issue or Pull request.

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# Braised Fish Head Recipe
- **WARNING** If you have never used a cleaver to chop meat, this recipe is not recommended!!!
- During preparation, the sharp cleaver may cut your fingers, so please be very careful.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Note: If possible, prepare a separate cleaver. Cheap cleavers with thicker blades (5-7mm thick) are widely available in supermarkets or markets and are ideal for this task.
- Green onions, ginger, garlic, cilantro, bird's eye chilies
- Cooking oil, salt, chicken bouillon powder, light soy sauce, dark soy sauce, aged vinegar, black pepper, cooking wine
- Star anise, dried chilies
- One fish head
- Note: Fish heads sold in markets are generally of two types: bighead carp (Bai Lian) and silver carp (Hua Lian). The former is cheaper, while the latter is slightly more expensive but offers a better texture!
## Quantities
Note: This recipe yields enough for 2 people.
* 1 fish head
* 200g green onions
* 80g ginger
* 3-4 cloves of garlic
* 1/4 bird's eye chili
* 4 sprigs of cilantro
* 2 star anise pods, 5 dried chilies
## Instructions
### Preparing the Ingredients
* Wash the green onions, ginger, garlic, cilantro, and bird's eye chili thoroughly.
* Rinse the dried chilies and star anise lightly.
* Cut the green onions in half. Cut the lower white part (scallion white) into 4cm segments. Cut the upper green part (scallion greens) into segments, then split each segment into four quarters.
* Slice the ginger into 3mm thick slices.
* Smash the garlic cloves.
* Take two sprigs of cilantro, remove the roots, and chop them into 1.5cm pieces.
* Slice the bird's eye chili into 3mm thick rings.
* Cut the dried chilies into four pieces.
### Marinating the Fish Head
- Note: The "fish body" mentioned below refers to the meat attached to the fish head when purchased.
* Remove the scales from the fish head and clean out any remaining internal organs.
* Chop off the fins and clean the gills.
* Separate the fish head from the fish body at the jaw connection. Cut the fish body into chunks and divide the fish head into four or six pieces.
* Note: Describing fish preparation in text is difficult; it is recommended to search for videos on how to prepare fish heads.
* Rinse the chopped fish head thoroughly, preferably washing away any residual blood from the pieces.
* Place the cleaned fish pieces in a bowl. Add 5g salt, 10g light soy sauce, and 10g cooking wine. Add the green onions (the chopped upper part) and 1/3 of the sliced ginger. Mix well and let it marinate for 1-2 hours.
### Final Steps
* Add 30ml of oil and wait for the pan to heat up...
* Once the oil is hot, reduce the heat to low.
* If you are unsure why this step is necessary, please refer to the "Stir-frying Techniques" section in [Learn Stir-frying and Pan-frying](../../tips/learn/学习炒与煎.md).
* Add ginger slices and stir-fry slowly until most of the juice from the ginger is released and the slices turn golden yellow.
* Add scallion segments and stir-fry until they begin to turn slightly white.
* Add minced garlic, star anise, and dried chili peppers; stir-fry for 5 seconds.
* Pour the marinated fish head into the pan and stir-fry for 2-3 minutes.
* Add 500ml of water, along with 2g of salt, 3g of chicken essence, 5g of light soy sauce, 3g of dark soy sauce, 5g of cooking wine, 2g of black pepper powder, and 3g of aged vinegar.
* Place two stalks of cilantro into the pot and cover with a lid.
* Increase the heat to high and bring the water to a boil.
* Reduce the heat to medium and simmer slowly to allow the flavors to absorb.
* When the broth has reduced by half, remove the lid.
* Increase the heat to high to reduce the sauce. When the sauce is reduced to 1/3 of its original volume, turn off the heat and transfer to a small bowl.
* Note: Pour the broth evenly over the fish head. When serving, you can place the cooked cilantro from the pot at the bottom of the serving dish to make the dish look more appealing and delicious.
* Place the cilantro on top of the served fish head, and arrange the sliced bird's eye chili rings on top of the cilantro.
* The braised fish head, complete in color, aroma, and taste, is ready to serve!
## Additional Content
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Braised Crucian Carp
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Green onions, ginger, garlic, dried chili peppers
- Oil, salt, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, cooking wine, white sugar
- Crucian carp, pork belly
## Quantities
For 2 servings:
- Crucian carp (approx. 1 kg / 2 jin)
- Pork belly 100g
- Green onions 200g
- Ginger 80g
- Garlic cloves 3-4
- Dried chili peppers 2
- White sugar 50g
## Instructions
Note: The fish described below has been preliminarily cleaned by the seller, including scaling and gutting.
- Wash the green onions, ginger, garlic, and dried chili peppers thoroughly.
- Cut the white part of the green onions into segments approximately 4cm long, then split each segment into four quarters.
- Slice the ginger into pieces approximately 3mm thick.
- Smash one large garlic clove and mince it; cut the remaining garlic cloves in half.
- Cut the dried chili peppers into four segments.
- Slice the pork belly into pieces approximately 4cm x 4cm.
- Clean the fish.
- Make several diagonal cuts into the thick part of the fish's back to help it absorb flavors.
- Add a generous amount of oil to the wok and heat it to 70% heat (just beginning to smoke). Fry the fish for 1 minute until the skin becomes slightly firm, then remove and set aside. (Note: Do not stir or move the fish immediately after placing it in the pan; let it fry for a while before flipping or moving it.) Pour out the frying oil, leaving a small amount of base oil in the wok.
- Heat the base oil in the wok, then add the pork belly and stir-fry until fragrant.
- Add the dried chili peppers, green onions, ginger, and garlic halves, and stir-fry for 1 minute.
- Add the fried fish back into the wok.
- Pour along the edge of the wok:
- 50ml cooking wine
- 50ml aged vinegar
- 50ml Weijixian soy sauce (premium light soy sauce)
- 20ml dark soy sauce for color
- 5ml oyster sauce for umami
- 5g salt
- 50g white sugar
- Enough water to cover the fish.
- Turn the heat to medium and bring the liquid to a boil.
- Reduce the heat to low and simmer slowly to allow the flavors to penetrate.
- After 15 minutes, open the lid and remove the green onions, ginger, garlic, and dried chili peppers from the pot.
- Increase the heat to high to reduce the sauce. When the sauce reduces to about 1/4 of its original volume, sprinkle with minced garlic, turn off the heat, and serve.
- Braised Crucian Carp is ready!
## Additional Notes
Pork belly is added to the Braised Crucian Carp for the following reasons:
- Stir-frying the pork belly renders lard. Compared to vegetable oil, animal fat provides a richer aroma.
- The pork belly, once fried until golden and then stewed, remains delicious and serves as a complementary side dish.
- Fish naturally has low fat content and lacks aroma, focusing instead on the texture of the meat. Therefore, recipes for fish dishes often recommend using lard to achieve a milky white and rich fish soup. Lard is the best choice for this purpose.
If you follow this guide's process and encounter any issues or see opportunities for improvement, please submit an Issue or Pull Request.

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# How to Make Braised Crab Pot
Braised Crab Pot is a savory, sauce-rich dish featuring live crabs as the star ingredient, paired with tender potatoes and chewy rice cakes. A secret sauce is slow-simmered to allow the crab meat to fully absorb the rich broth, resulting in a fresh, slightly sweet and spicy flavor. The sauce is absolutely perfect for mixing with rice! Rich in high-quality protein and trace elements, it’s ideal for sharing with friends at gatherings!
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Live Crab (Recommended priority from high to low: Myanmar Black Crab, Mud Crab, Swimming Crab, Hairy Crab)
- Shrimp (Optional)
- Potato
- Rice Cake (Hard rice cake recommended; fresh rice cake also works)
- Onion
- Garlic
- Ginger
- Dried Chili Peppers
- Green Bell Pepper
- Red Bell Pepper
- Oyster Sauce
- Seafood Sauce (Optional)
- Soybean Paste (Optional)
- Sweet Bean Sauce (or BBQ Sauce, Optional)
- Tomato Sauce (If unavailable, squeeze half a tomato and mash it)
- Starch (Corn starch or potato starch)
- Rock Sugar
- Chicken Powder
- White Pepper Powder
- Cooking Wine (Yellow wine can be used as a substitute)
- Light Soy Sauce
- Dark Soy Sauce
- Beer
- Water
## Calculations
Determine how many portions you want to make before each preparation. One portion is sufficient for 3-4 people.
Per portion:
- Crab 500 g
- Shrimp 200 g
- Potato 450 g
- Rice Cake 200 g
- Onion 100 g
- Garlic 20 g (Add 10 g if shrimp is used)
- Ginger 15 g
- Dried Chili Peppers 5 g
- Green Bell Pepper 30 g
- Red Bell Pepper 30 g
- Oyster Sauce 20 g
- Cooking Oil 30-50 ml (Add 10 ml if shrimp is used; an additional 500 mL is needed for frying)
- Seafood Sauce 15 g (Substitute: 12 g Oyster Sauce + 3 g White Sugar)
- Soybean Paste 15 g (Substitute: 12 ml Light Soy Sauce + 2 ml Dark Soy Sauce + 1 g White Sugar)
- Sweet Bean Sauce 10 g (Substitute: 5.5 g White Sugar + 4 ml Light Soy Sauce + 0.5 ml Dark Soy Sauce)
- Tomato Sauce 10 g
- Starch 40 g
- Rock Sugar 10 g
- Chicken Powder 3 g
- White Pepper Powder 2 g (Add 1 g if shrimp is used)
- Cooking Wine 15 ml
- Light Soy Sauce 20 ml
- Dark Soy Sauce 5 ml
- Beer 200 ml (Add 50-100 ml if shrimp is used)
- Water 800 ml (Add 200 ml if shrimp is used)
## Instructions
- Cut the potatoes into 3 cm cubes, slice the green and red bell peppers into 4 cm diamond-shaped pieces, cut the onions into 3 cm wide crescent-shaped slices, and slice the rice cakes into 1 cm thick pieces.
- Cut the crab into 50-80 g chunks, coat them lightly with starch, and deep-fry in oil at 180 °C for 1 minute before removing.
- Heat oil in a pan, stir-fry garlic, ginger, and dried chilies until fragrant, then add all sauces and rock sugar. Cook over low heat until red oil appears, being careful not to burn the bottom.
- Add the crab, potatoes, beer, and water. Bring to a boil, then reduce to low heat and simmer for 12 minutes.
- Add the rice cakes and green and red bell peppers. Increase the heat to reduce the sauce until it coats the ingredients. Finish by sprinkling with white pepper powder.
## Additional Notes
- It is recommended to freeze the crab for 20 minutes to stun it (do not freeze it solid), or insert chopsticks into its mouthparts to damage its nervous system.
- If using frozen crab, fully thawing it may cause the legs to fall off and result in meat loss. It is recommended to partially thaw the crab, coat it with flour, and deep-fry for an extended time of 2 minutes.
- If your stove has low power, the oil temperature may drop rapidly when ingredients are added. It is recommended to preheat the oil to 200 °C and fry in multiple batches.
- Be sure to remove the crab stomach (triangular sac), crab gills, and crab heart (hexagonal white piece).
- Ensure the crab coated in starch is thoroughly dried before frying, as hot oil can splatter upon contact with water.
- Dead crabs must not be used (except for those bought frozen, but do not use them if they have been thawed and not used promptly).
- Do not consume with persimmons or strong tea.
- Patients with gout should consume with caution.
- After slicing the rice cakes, soak them in cold water. Rinse them before cooking to prevent sticking. Place them on top of the dish when cooking; if they sink to the bottom, they are more likely to burn.
- If you are bitten by a crab or suffer a burn, rinse the area with cold water for 15 minutes. Seek medical attention immediately if the injury is severe. If the wound is deep, medical attention is essential.
If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull request.

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# How to Make Mustard Butter Rosé Shrimp
![Mustard Butter Rosé Shrimp](./芥末黄油罗氏虾.jpg)
This is a simple-to-make, delicious, and innovative seafood dish.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Rosé Shrimp
* Butter
* Mustard
* White Sugar
* Light Soy Sauce
* Oyster Sauce
* Salt
* Cooking Wine, Rum, or Beer
* Cilantro
* Garlic
## Quantities
For 1 serving:
* Rosé Shrimp: Slightly more than 1 jin (approx. 40~45 RMB per jin in Guangdong market)
* Butter: Approx. 20g
* Mustard: 15g
* White Sugar: 3g
* Light Soy Sauce: 30g
* Oyster Sauce: 30g
* Salt: 3g
* Cooking Wine, Rum, or Beer: 15g to 30g
* Cilantro: 5 stalks, cut into segments
* Garlic: 5 cloves, minced
## Instructions
* Trim the sharp tips of the head and tail, whiskers, and legs from the Rosé Shrimp. Use scissors to butterfly the shrimp body and remove the vein.
* Prepare the mustard sauce in advance: mix soy sauce, oyster sauce, mustard, salt, and sugar until well combined.
* Wash the cilantro and cut it into segments for later use.
* Drain the water from the Rosé Shrimp. Add oil to the pan, place the shrimp directly in, and pan-fry over medium heat until the exterior is golden brown. Remove and set aside.
* Add the minced garlic to the pan. Stir-fry over high heat using the remaining oil from frying the shrimp. When white steam rises and the garlic becomes fragrant, add the shrimp and butter, allowing the shrimp to fully absorb the buttery aroma.
* Pour in the prepared sauce. Continue to boil over high heat while tossing the shrimp until the sauce thickens. Add the alcohol (30g for cooking wine or beer; 15g is sufficient for rum due to its strong flavor).
* Once the sauce has slightly reduced, add the cilantro, toss briefly, and serve.
## Additional Notes
* Prepare the sauce and butter in advance to save time during the cooking process.
* Be careful to add the minced garlic only after removing the shrimp from the pan. Frying it for too long can cause it to turn black and become bitter.
* Adjust the amount of mustard according to your preference. If you add too much, simmering it a bit longer will help dissipate the strong mustard flavor.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Recipe for Scallion Oil Steamed Mandarin Fish
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Mandarin fish
- Green onions
- Millet peppers
- Ginger
- Cooking wine
- Vegetable oil
- Salt
- Steamed fish soy sauce
- Steamer (including steaming pot)
- Clean water
- Cutting board
- Wok
- Plastic plate or basin (for marinating the fish)
- Disposable gloves
- Kitchen paper towels
- Steaming plate (large enough to lay the fish flat)
- Chef's knife
- Peeler
- Heat-resistant tongs (or heat-resistant gloves)
## Calculations
This recipe is scaled for 2 servings. In actual practice, considering that the texture and umami of the fish may vary depending on the size of the individual fish, it is recommended to prepare the ingredients for 2 servings to achieve the best flavor.
- Mandarin fish = 1 jin (500g)
- Green onions = 1 stalk (30cm in length)
- Millet peppers = 2 pieces
- Ginger = 50g
- Cooking wine = 25g
- Vegetable oil = 15g
- Salt = 8g
- Steamed fish soy sauce = 10g
- Clean water = 5L
## Instructions
- Purchase pre-cleaned fish from the wet market (if cleaning it yourself, it is best to leave the internal organs intact). Scrape off all scales from the surface of the fish.
- Use kitchen paper towels to wipe out the adhering blood and black membrane inside the fish cavity (the adhering blood affects the texture, and the black membrane is the source of the fishy odor).
- Scrape the surface of the fish back and forth with a cleaver several times to remove the slime, further reducing the fishy odor. Then rinse the fish thoroughly inside and out with clean water.
- Place the fish flat on a cutting board. Use kitchen paper towels to dry the moisture inside and outside the fish. With the head facing left and the tail to the right, make longitudinal cuts every 3 cm starting from the gill area, cutting deep enough to reach the fish's spine. Repeat the same process on the other side.
- Place the fish flat in a basin, ensuring there is no excess water in the basin.
- Take a 50g piece of ginger (about the size of an egg), peel off the skin using a peeler, wash it clean, and then slice it into 3mm thick pieces.
- Wash the millet peppers, remove the stems, and slice them into 2mm thick rounds (or cut them into 1mm wide strips).
- Wash the scallions, remove the root hairs, and cut them into 3cm segments. For slightly thicker scallions, you can split them lengthwise along their natural growth direction.
- Add 8g of salt and 25g of cooking wine to the basin. Put on disposable gloves and massage the entire fish for 1 minute, ensuring that every part of the fish is evenly coated with salt and cooking wine.
- After massaging the fish, stuff a slice of ginger into each cut on the fish's body, and place 3 slices of ginger inside the fish cavity. Marinate for 10 minutes (it is recommended not to marinate for too long, as this may reduce the freshness of the fish).
- While the fish is marinating, add 5L of clean water to the steamer, bring it to a boil, and then place the steaming rack on top of the steamer.
- After marination, the fish will release moisture. Discard the excess moisture along with the cooking wine and ginger slices used for marinating. Rinse the fish body and cavity with clean water and pat dry with kitchen paper towels.
- Place the fish flat in a steaming plate. Re-stuff slices of ginger into the cuts on the fish's body and inside the cavity.
- Then place the steaming plate into the steamer, cover with the lid, and steam over medium heat for 20 minutes.
- During the steaming process, steam will condense on the fish and the plate, forming fish broth. Do not discard this broth after removing it from the steamer; this liquid is the essence of the umami flavor.
- Use heat-resistant tongs to remove the steaming plate. Pour 10g of steamed fish soy sauce over the fish and around it.
- Then evenly sprinkle the scallion segments and millet peppers over the fish and the surrounding area.
- Pour 15g of vegetable oil into a wok and heat it over low-medium heat for 5 minutes. Do not use high heat, otherwise the oil will evaporate too quickly.
- Slowly and evenly pour the hot oil over the fish. The delicious scallion oil mandarin fish is now ready to serve!
## Additional Notes
After numerous tests, the success rate is 100%. This dish is very forgiving and compatible with people from any province and any taste preference. Although this tutorial is titled "How to Make Scallion Oil Mandarin Fish," the ingredients are not limited to mandarin fish. You can substitute it with sea fish such as sea bass or turbot (freshwater fish tend to have more parasites than sea fish, so their use is not recommended; for freshwater fish preparations, please refer to tutorials like "Braised Fish"). This method has low coupling and high scalability.
If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request.

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# How to Make Scallion Braised Sea Cucumber
![Finished Dish](./葱烧海参.jpeg)
This dish is not difficult to prepare, but rehydrating the dried sea cucumber takes time. During the pandemic lockdown at home, I decided to use the dried sea cucumber I had stocked up before the Lunar New Year.
Estimated Cooking Difficulty: ★★★
## Ingredients and Tools
- Rehydrated sea cucumber![Sea Cucumber](./海参.jpeg)
- White part of the scallion (scallion whites)
## Ingredients per Serving
- Rehydrated sea cucumber (Arctic sea cucumber) 4 pieces
- White part of one large scallion (just the white part)
- Cooking oil 20-25ml
- Oyster sauce 20g
- Light soy sauce 5g
- Sugar 2g
- Cornstarch 2g
## Instructions
- Cut the scallion whites into 1cm segments and set aside.
- Cut the sea cucumber into 1cm segments and set aside.
- In a small bowl, mix 20g of oyster sauce, 10g of light soy sauce, and 2g of sugar. Stir well.![Sauce](./酱汁.jpeg)
- In another small bowl, mix cornstarch with a little water to prepare a slurry for thickening.
- Heat a wok or pan and add 20ml - 25ml of cooking oil. Wait about 10 seconds for the oil temperature to rise.
- Add the scallion whites, reduce heat to *low*, and be careful not to burn them. Fry for about 3-5 minutes.![Scallion Whites](./葱白.jpeg)
- Remove the scallion whites with chopsticks and set them aside on a plate.
- Pour in the prepared sauce, stir-fry until fragrant, and **wait for 1 - 2 minutes**.
- Add the cut sea cucumber and stir-fry for 1 minute.
- Add 100ml of water, reduce heat to medium-low, and **wait for 5 minutes**.
- When the sauce in the pan is almost dry, add the cornstarch slurry and the reserved scallion whites.
- Once the dish reaches a *viscous consistency*, turn off the heat and serve.![Finished Dish](./葱烧海参.jpeg)
## Additional Notes
- While cooking, keep an eye on the amount of liquid in the pan. If it dries up too quickly, you can add the cornstarch slurry directly.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Garlic Shrimp Recipe
Garlic shrimp is a traditional specialty from Guangdong Province, China, renowned for its appealing color, aroma, and taste.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
* Sea shrimp
* Garlic sauce
* Cooking oil
* Light soy sauce
## Measurements
Per serving:
* 8 sea shrimp
* 50 g garlic sauce
* 20 ml cooking oil
* 5 ml light soy sauce
## Instructions
* Use a knife to cut down the center of the shrimp's back, stopping 1 cm from the tail.
* Spread the garlic sauce along the cut in the shrimp's back and place the shrimp on a plate.
* Pour hot water into a steamer pot, place the plate inside, and steam on high heat for 3 minutes.
* Heat the oil and pour it over the shrimp, then drizzle with light soy sauce.
![Example Finished Dish](./1.jpeg)
![Example Finished Dish](./2.jpeg)
## Additional Information
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# Garlic Butter Shrimp Recipe
Garlic Butter Shrimp is a classic Western seafood dish featuring fresh shrimp as the main ingredient, cooked with minced garlic and butter. It offers a tender texture and rich garlic flavor. Simple to prepare, it is perfect for everyday home cooking.
![Garlic Butter Shrimp](./1.jpg)
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Large shrimp (Black tiger shrimp or White shrimp recommended)
- Unsalted butter (Anchor brand recommended)
- Garlic
- White wine (optional)
- Lemon
- Skillet or frying pan
- Kitchen tongs
## Quantities
Determine how many servings you plan to make before starting. One serving is sufficient for 1-2 people.
Per serving:
- Large shrimp: 8-10 pieces (approx. 200g)
- Unsalted butter: 30g
- Garlic: 4 cloves (approx. 20g)
- White wine: 15ml (optional)
- Lemon: 1/4 piece
- Olive oil: 10ml
## Instructions
- Peel the shrimp, leaving the tail on. Remove the vein using a toothpick. Rinse and pat dry with kitchen paper.
- Mince the garlic and set aside.
- Heat a skillet over medium heat and add 10ml of olive oil.
- Once the oil is hot, add the shrimp. Fry for 1-1.5 minutes per side until they change color, then remove and set aside.
- In the same pan, add the butter. Once melted, add the minced garlic and sauté over low heat for about 30 seconds until fragrant.
- If using white wine, add it now and cook until the alcohol evaporates (about 1 minute).
- Return the shrimp to the pan and toss with the garlic butter sauce for about 1 minute.
- Squeeze in lemon juice, toss to combine, and immediately remove from heat.
- Plate the shrimp and drizzle with the remaining sauce from the pan.
## Additional Notes
- Avoid overcooking the shrimp, as they will become tough.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Razor Clams with Egg
Razor Clams with Egg is a traditional home-style dish popular in the Fuzhou area of Fujian Province.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Razor Clams
* Eggs
* Cooking Oil
* Onion
* Cornstarch
* Light Soy Sauce
* Chicken Bouillon
* Cooking Wine
## Quantities
Per serving:
* Razor Clams: 200 g
* Eggs: 2
* Cooking Oil: 100 ml
* Onion: 0.25
* Cornstarch: 20 g
* Light Soy Sauce: 5 ml
* Chicken Bouillon: 5 ml
* Cooking Wine: 5 ml
## Instructions
* Boil water, add the razor clams, and boil for 2 minutes. Remove them, shell them, and place them in a large bowl.
* Add onion, light soy sauce, cooking wine, chicken bouillon, and cornstarch to the bowl, then mix thoroughly.
* Crack 2 eggs into the bowl and continue to mix.
* Heat oil in a pan, pour in the razor clam mixture, and fry until one side is golden brown. Flip and continue frying.
![Example Dish](./1.jpeg)
![Example Dish](././2.jpeg)
![Example Dish](./3.jpeg)
## Additional Notes
* Locals in Fuzhou often use water chestnuts (to cut the richness) and potatoes (to absorb oil). However, due to supply issues during the pandemic, pineapple was used instead.
* Min cuisine tends to be sweet. If you are not accustomed to sweet flavors, you can omit the white sugar.
* You can tap the fried meat chunks with a spoon; a hollow sound indicates they are fully cooked.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Braised Crab in Soy Sauce
Braised crab in soy sauce: A limited autumn flavor! The rich crab roe is coated with savory sauce, while the sweet crab meat absorbs the flavors perfectly. The thick sauce is excellent for mixing with rice.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Crabs (river crabs are preferred, swimming crabs are a secondary option)
- Doubanjiang (broad bean paste)
- Rock sugar (optional)
- Dark soy sauce
- Rapeseed oil (unrefined rapeseed oil, commonly known as "mao cai you" or "tu cai you"; peanut oil is an acceptable alternative)
- Ketchup
- Cooking wine
- Old ginger
- Green onions
- Eggs (optional)
- Ground pork (optional)
## Quantities
Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people.
Per serving:
- Crabs: 500 g (approximately 3-4 medium river crabs)
- Doubanjiang: 30-50 g
- Rock sugar: 0-15 g
- Dark soy sauce: 15 ml
- Rapeseed oil: 20 ml
- Ketchup: 15 ml
- Cooking wine: 5 ml
- Old ginger: 10 g
- Green onions: 10 g
- Eggs: 1 (approximately 50 g)
- Ground pork: 50 g
- Water: 500 mL
## Instructions
- Scrub the crabs clean, then split them in half on a cutting board.
- Heat the rapeseed oil in a pan, add minced ginger and doubanjiang, and stir-fry until fragrant. Add the rock sugar and stir until dissolved, cooking until small bubbles appear. Remove from heat.
- Spread a layer of the sauce at the bottom of a steaming dish. Place the crab halves cut-side down, arranging them neatly on top of the sauce.
- Add green onion segments and ginger slices. It is recommended to crack an egg on top or spread ground pork at the bottom of the dish.
- Steam for 10-12 minutes.
## Additional Notes
- For a savory taste, use 50 g of doubanjiang. For a sweeter taste, reduce the amount of doubanjiang and add rock sugar and ketchup.
- Sprinkle with chopped green onions after plating for enhanced aroma and presentation.
- Reference: [Autumn Breeze Blows, This Delicious Dish from Pinghu Goes Well with Rice_Tide News](https://tidenews.com.cn/news.html?id=2925971)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Pan-Fry Spotted Snakehead
![Pan-Fried Spotted Snakehead](./香煎翘嘴鱼.jpeg)
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Spotted Snakehead (a carnivorous fish with delicate meat and excellent texture)
- Ginger
- Green onion
- Garlic
- Green bell pepper
- Cilantro
- Dark soy sauce
- White sugar
- Doubanjiang (fermented broad bean paste)
- Cooking wine
- Light soy sauce
- Salt
## Measurements
Note: This quantity is sufficient for 2-3 people.
Per batch:
- Spotted Snakehead: 2 jin (approx. 1 kg) is best
- Minced ginger: 20g
- Green onion: half stalk (50g)
- Garlic: 4 cloves
- Cilantro: to taste
- Dark soy sauce: 2ml (omit if you prefer a lighter flavor)
- White sugar: 10g
- Dried chili peppers: 4-6 (adjust according to your spice preference)
- Cooking wine: 100ml
- Light soy sauce: 4ml
- Salt: approx. 50g (for marinating the fish)
- Cooking oil: 100ml
## Instructions
- Prepare the fish by cutting along the back (ask the fishmonger to do this; do NOT gut the fish. It is crucial to cut along the back). Clean thoroughly.
- Rub the fish evenly with salt, pour in about 80ml of cooking wine and 20g of minced ginger. Place in the refrigerator's fresh compartment to marinate for 1-2 days.
- Remove the marinated fish and hang it up to air-dry until semi-dry (approx. 1-2 days, depending on temperature and sunlight).
- Before cooking, rinse the fish with clean water and drain well (to prevent oil splatter when water meets hot oil).
- Heat the wok over high heat, then quickly reduce to low heat. Add oil, ensuring the entire surface of the wok is coated. Slide the fish into the wok along the edge (start with the skin side down).
- Once the fish is in the pan (and after flipping), do not move it immediately to avoid breaking the skin. After frying for about 30 seconds, try shaking the wok gently.
- Fry the first side for about 1 minute, then flip and fry the other side for 1-2 minutes until both sides are golden brown.
- When both sides are fried, push the fish slightly to one side of the wok to create space. Add Doubanjiang and stir-fry until fragrant, then add ginger and garlic.
- Once the aromatics are fragrant, add cooking wine, light soy sauce, and dark soy sauce. Pour in hot water until the level is even with the fish or slightly lower.
- Increase heat to medium-high and simmer for 5-10 minutes. Then add chopped green bell pepper, white sugar, chicken essence, Shisanxiang (Chinese thirteen-spice powder), and aged vinegar.
- Reduce heat to low and cook for another 2-5 minutes. Add green onions and cilantro, then serve.
## Additional Notes
- Remember: The fish must be prepared by cutting along the back. When marinating, simply rub salt evenly on the surface. The marinating and drying times should be 1-2 days.
- Use low heat throughout the frying process. Do not move the fish immediately after placing it in the pan, as the skin may break.
- Pay attention to the doneness of the green bell pepper after adding it. The pepper inside is delicious. Add cilantro last.
- Pay attention to heat adjustments. The Doubanjiang and white sugar enhance freshness, while the aged vinegar adds aroma.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Braised Carp with Napa Cabbage
![Braised Carp with Napa Cabbage](./鲤鱼炖白菜.jpeg)
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Cooking oil
- Ginger
- Garlic
- Carp
- Napa cabbage hearts / Baby cabbage
- Salt
- Dark soy sauce
- Light soy sauce
- Cinnamon stick
- Star anise
- Pixian broad bean paste
- Dried chili peppers (omit if you don't like spicy food)
## Measurements
Note: Adjust seasonings based on the size of the fish.
Per serving:
- Cooking oil: 10ml
- Ginger: 3 slices
- Garlic: 3 cloves (cut into chunks)
- Carp: 0.6 kg (cleaned)
- Baby cabbage: 13 leaves (you can add more as it shrinks significantly during cooking)
- Salt: 5-8 grams
- Dark soy sauce: 3ml
- Light soy sauce: 6ml
- Cinnamon stick: 1 piece
- Star anise: 3 pieces
- Pixian broad bean paste: 20 grams
- Dried chili peppers: 4-6 pieces (adjust to taste)
## Instructions
- Clean the carp and make cuts on its body (several incisions help the flavors penetrate)
- Wash the baby cabbage and place it in a plate for later use
- Heat cooking oil in a pot. Add a pinch of "salt", "ginger", "garlic", "Pixian broad bean paste", "cinnamon stick", and "star anise", and stir-fry until fragrant
- Place the fish in the pot and pan-fry (for 3 minutes, flip every 30 seconds)
- Add "water" (the water level should be nearly even with the fish, slightly less is fine). Add "light soy sauce", "dark soy sauce", and "baby cabbage"
- Simmer on high heat for 15-20 minutes. When the sauce is almost dry, add "salt" and serve
## Additional Notes
- You can also add some vermicelli noodles. Soak the noodles in cold or warm water until soft, then add them together with the baby cabbage.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Recipe for Braised Bream with Tofu
![Braised Bream with Tofu](./鳊鱼炖豆腐.jpg)
Estimated Cooking Difficulty: ★★★
## Ingredients and Tools Required
- Bream (ask the vendor to clean and prepare it for you)
- Firm tofu
- Ginger
- Green onion
- Garlic
- Dark soy sauce
- Cinnamon stick (optional)
- Rock sugar
- Dried chili peppers (omit if you don't like spicy food)
- Cooking wine
- Light soy sauce
- Salt
- Star anise (optional)
- Bay leaves (optional)
- Hot water
## Quantities
Note: This recipe serves approximately 2-3 people.
Per batch:
- Bream: 550 g
- Firm tofu: 400 g
- Ginger: 5 slices
- Green onion: Half a stalk (50 g)
- Garlic: 4 cloves
- Dark soy sauce: 2 ml (omit if you prefer a lighter flavor)
- Cinnamon stick: 1 piece
- Rock sugar: 5 pieces
- Dried chili peppers: 4-6 pieces (adjust according to your taste preference)
- Cooking wine: 5 ml
- Light soy sauce: 4 ml
- Salt: 5-8 g (adjust according to your taste preference)
- Star anise: 1 piece
- Bay leaves: 1-3 leaves
- Cooking oil: 10 ml
- Hot water: 400 g
## Instructions
- Score the bream, then marinate with ginger slices and cooking wine for 5-10 minutes.
- Cut the firm tofu into cubes and set aside in water.
- Heat the oil in a pan. Add a pinch of salt to the pan to prevent the fish from sticking. Pat the marinated fish dry with kitchen paper, then place it in the pan. Pan-fry both sides until golden.
- Once both sides are fried, push the fish to one side of the pan to create space. Add the green onion, ginger, garlic, dried chili peppers, bay leaves, and star anise, and stir-fry until fragrant.
- After the aromatics release their scent, add the cooking wine, light soy sauce, dark soy sauce, rock sugar, and cinnamon stick. Pour in the hot water; the water level should be level with or slightly below the fish.
- Bring to a boil over high heat, then add the firm tofu. Place the tofu against the side of the pot, add the salt, and reduce the heat to low.
- Simmer on low heat for 10-15 minutes, then increase the heat to reduce the sauce. Serve immediately.
## Additional Tips
- Pan-fry each side of the fish for 2-4 minutes.
- Maintain medium-low heat throughout the frying process.
- For enhanced flavor, sprinkle some chopped garlic over the dish just before serving.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Butter-Fried Shrimp Recipe
![Finished Dish](./Butter-Fried-Shrimp.jpg)
Butter-fried shrimp is a relatively simple dish with excellent flavor. The main time investment lies in preparing the live shrimp, with a total cooking time of under an hour, making it suitable for beginners.
Estimated Cooking Difficulty: ★★★
## Required Ingredients and Tools
- Fresh shrimp (Highly recommended: firm-fleshed Kuruma prawns; regular white shrimp also works)
- Butter (Anchor brand recommended; use one small 7g stick per batch)
- Black peppercorns (Use a grinder bottle)
- Light soy sauce
- Salt
- White sugar
- Rice wine
## Measurements
Per serving:
- Fresh shrimp: 300g
- Butter: 7g
- Black peppercorns: approx. 15ml
- Cooking oil: 45ml
- Light soy sauce: 10ml
- Rice wine: 5ml
- White sugar: 10ml
- Salt: 2.5ml
## Instructions
- Remove the heads from the fresh shrimp and pull out the intestinal vein (if this step is difficult, the vein can be removed later when butterflying the back). Use scissors or a knife blade to butterfly the shrimp back, then drain and set aside.
- Prepare the sauce: In a small bowl, mix the specified amounts of light soy sauce, rice wine, white sugar, and salt until combined. Set aside.
- Heat a wok or pan over medium-high heat. Add the cooking oil and wait 10 seconds for the oil temperature to rise.
- Add all the shrimp to the pan. Grind black pepper directly over the shrimp while stirring to distribute evenly.
- Once the shrimp change color, add the butter. After the butter has completely melted, pour in the prepared sauce and continue stir-frying.
- Stir-fry on high heat for 15 seconds to reduce the sauce, then plate.
## Additional Notes
- Butterflying the shrimp allows for better flavor absorption. However, be extremely careful when handling the knife during preparation; beginners are prone to injury.
- [Feng Xiaochu's Recipes](https://www.bilibili.com/video/BV1g541177cd)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Toast with Jam
A quick, nutritious breakfast that keeps you full—ready in just 2 minutes.
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Fresh bread slices
- Jam
- Bread toaster
## Quantities
- 2 slices of bread
- Enough jam to cover one side of a bread slice
## Instructions
- Place the bread slices into the toaster.
- Set the desired setting; the toaster will automatically pop up when done.
- After two minutes, the toasted bread will pop up, ready to eat.
- Take one slice of toast, spread jam evenly on one side, and top with the second slice.
- Wrap in a napkin for easy on-the-go eating, or eat it before heading out.
This quick 2-minute recipe is simple to prepare and delicious—perfect for programmers. It takes little time, produces no extra waste, and requires no dishwashing.
## Additional Notes
Toasters typically cost less than $100. You can buy bread at the supermarket downstairs or order it via Meituan Grocery for home delivery. A standard pack of eight slices costs around $10 and has a short shelf life, ensuring freshness and hygiene.
If you encounter any issues or have suggestions for improving this guide, please submit an Issue or Pull Request.

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# How to Make a Sunny-Side-Up Egg
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Eggs
- Salt
- Oil
- Microwave with adjustable power settings or microwave with fixed power settings (see Additional Content for definitions and identification methods)
- Chopsticks or toothpicks
## Calculations
- Use 1 egg.
- Use 1 g of salt per egg.
- Use 5 mL of oil per egg.
Using the above parameters, calculate the ratio of raw materials to be used.
## Instructions
### Microwave with Adjustable Power Settings
- Prepare a small bowl. Pour in the calculated amount of oil, add salt, and stir to mix. Tilt the bowl to coat the inner surface with oil.
- Crack an egg into the bowl.
- Pierce the surface of the yolk. Use 5 punctures with a toothpick or 1 puncture with chopsticks.
- Place in the microwave and cook on medium power for 3 minutes.
### Microwave with Fixed Power Settings
- Prepare a small bowl. Pour in the calculated amount of oil, add salt, and stir to mix. Tilt the bowl to coat the inner surface with oil.
- Crack an egg into the bowl.
- Pierce the surface of the yolk. Use 5 punctures with a toothpick or 1 puncture with chopsticks.
- Place in the microwave and cook for 1 minute.
- while (the egg is not fully set and solidified in large areas) microwave for 30 seconds;
## Additional Content
while (the doneness of the egg does not match personal preference) microwave for 1 minute;
- Microwave with Fixed Power Settings:
- Definition: A microwave where power level cannot be adjusted, only the duration.
- Identification: If the control panel lacks labels for low, medium, or high power, it is a microwave with fixed power settings.
- Microwave with Adjustable Power Settings:
- Definition: A microwave where both power level and duration can be controlled.
- Identification: If the control panel has labels for low, medium, or high power, it is a microwave with adjustable power settings.
If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull request.

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# How to Make the Perfect Boiled Egg
![Perfect Boiled Egg](https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yBdnK.img?w=768&h=512&m=6)
The circulatory boiling method developed by scientists achieves a dense yolk, uniformly set white, and maximum nutrient retention simultaneously. It requires precise control of temperature and time, making it challenging.
Estimated Cooking Difficulty: ★★★☆☆
## Essential Ingredients and Tools
- Fresh eggs (AA grade recommended)
- Pot of boiling water at 100°C (diameter ≥ 15cm)
- Pot of warm water at 30°C (diameter ≥ 15cm)
- Timer
- Slotted spoon
## Measurements
Per serving:
- 1 egg (approx. 60g)
- 1500ml of boiling water at 100°C
- 1500ml of warm water at 30°C
## Instructions
- Prepare two pots of water: Pot A maintains boiling water at 100°C, and Pot B maintains warm water at 30°C.
- Use the slotted spoon to place the egg into Pot A and start the timer.
- Precisely transfer the egg to the other pot of water **every 2 minutes**.
- Repeat the transfer process a total of 16 times (total duration 32 minutes).
- After the final transfer, let the egg rest in Pot B for 30 seconds.
- Immediately place it in ice water (0°C) to stop the cooking process (maintain for 30 seconds).
- When peeling, start from the blunt end (air cell) and peel the membrane along the longitudinal axis.
## Additional Information
- Key Parameters:
- Yolk center temperature: 67±1°C
- White layering temperatures:
- Outer layer: 100°C→87°C
- Middle layer: 87°C→55°C
- Inner layer: 55°C→30°C
- Nutritional Advantage: Polyphenol content is 23% higher than traditional boiling methods.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Microwave Poached Eggs
Microwave poached eggs are a simple, protein-rich dish. Ready in just 120 seconds in the microwave, they’re perfect for a quick breakfast on the go.
Estimated Cooking Difficulty: ★
## Ingredients and Tools
- Eggs
- Sesame oil
- Salt
## Preparation
Before each batch, decide how many servings you want to make. One serving is just enough for one person’s breakfast.
Per serving:
- 2 eggs
- 35ml water (room temperature)
- 3ml sesame oil
- 0.8g salt
## Instructions
- Crack the eggs into a small bowl. Use chopsticks to poke two holes in each yolk to prevent splattering during heating.
- Pour room-temperature water into the bowl.
- Add the salt.
- Finally, drizzle in the sesame oil.
- Place the bowl in the microwave and cook on high for 80 seconds.
- Once the timer ends, use a cloth to carefully remove the bowl and serve.
## Tips
- To further prevent egg splatter, cover the bowl with a microwave-safe lid before heating.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Steamed Eggs in a Microwave
A high-protein breakfast that is tender, smooth, and ready in minutes, made entirely in the microwave. Takes about 10 minutes and serves 1-2 people.
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Eggs
- Warm water or broth
- Salt
- Light soy sauce (optional)
- Sesame oil
- Microwave-safe bowl
- Plastic wrap or microwave-safe lid
## Measurements
- 2 eggs (approx. 100g of beaten egg)
- 100-120ml warm water or broth (1.0-1.2 times the volume of the egg)
- 1g salt
- 2ml light soy sauce (optional)
- A few drops of sesame oil (for garnish)
Using the above conditions, calculate the ratio of raw materials to be used.
## Instructions
- Beat the eggs, then add the warm water/broth, salt, and soy sauce. Gently stir to combine, trying to avoid creating bubbles.
- Strain the egg mixture into a microwave-safe bowl. If there are any bubbles on the surface, pop them gently with a toothpick.
- Cover with plastic wrap and poke 8-10 small holes, or use a microwave-safe lid (leaving a small gap).
- Microwave according to your power level:
- 700W: 1 minute 30 seconds → Check and heat for another 20-30 seconds if needed until the surface just sets.
- 600W: Approximately 1 minute 40 seconds to 2 minutes 10 seconds.
- 800W: Approximately 1 minute 10 seconds to 1 minute 40 seconds.
- After heating, let it rest for 1 minute to allow residual heat to fully cook the center.
- Drizzle with sesame oil and sprinkle with chopped green onions before serving.
> Different power levels and containers will affect cooking time. It is recommended to heat in short intervals during your first attempt to find the optimal time for your specific device.
## Additional Tips
- The water temperature should be 40–50℃; do not use water that is too hot.
- For the best texture, keep the egg-to-liquid ratio between 1:1 and 1:1.2.
- Covering with plastic wrap and poking holes prevents the surface from bursting or developing a honeycomb texture.
- Straining significantly improves the smoothness of the final dish.
- If the surface bubbles or releases water, it has been overcooked; simply reduce the heating time next time.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Microwave Cake Recipe
A microwave "ding" cake is ready in about 2 minutes! Beginners should allow an estimated 20 minutes.
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Microwave
- Microwave-safe container
- Butter
- Flour
- Baking powder (omit if you prefer a biscuit-like texture)
- Eggs
## Measurements
- Eggs🥚 1
- Flour🍚 15g
- Baking powder🍚 2.5g
- White (or brown) sugar🍬 10g
- Salt🧂 1g
(Optional Flavor Add-ins)
- Coffee powder☕
- Chocolate🍫
- Oats🍿
- Milk🥛
- Nuts🥜
- Cookie crumbs🍪
- Banana🍌
- Non-dark cuisine🍆
## Instructions
- Add the following ingredients, ensuring the mixture does not exceed 3/4 of the container's capacity:
- Scoop a piece of butter roughly the size of half an egg into the container and microwave on **high for 15 seconds** until melted.
- Melt or mash the **chocolate/banana** into **chunks/puree**.
- Crack in one egg and whisk to combine.
- Add 15g of white (or brown) sugar (add more if you prefer it sweeter) (See Note 4).
- Add 1g of salt (**adjust if your subsequent flavor ingredients already contain salt**).
- Add 2.5g of baking powder.
- Add 15g of flour (the type/grade of flour doesn't matter much).
- **Add any flavor ingredients you like!** (Note: dry ingredients like nuts and cookies should not be added at this stage).
- Stir until the batter reaches a thick yogurt consistency with no visible dry flour.
- Top with optional dry ingredients (excluding instant powders).
- Give yourself a pat on the back 🥰
- Microwave on **high for 1 minute** (until the cake becomes fluffy).
- Carefully remove the cup (**it's hot!**) and share your creation on social media before enjoying.
## Additional Notes
- You can repeat the steps before giving yourself a pat on the back to make a larger cake.
- Baking powder is used to make the cake fluffy. Most varieties are aluminum-free and cost just a few dollars per pack; keep some on hand.
- During the step **Add any flavor ingredients you like!**, if you add **liquids** (such as milk), ensure you can still stir the mixture into a **thick yogurt consistency**. Add liquids in small amounts multiple times to prevent the final product from becoming too wet and dense.
- **Do not fill the container beyond 3/4!!**
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Shakshuka with Italian Sausage
Shakshuka with Italian sausage is a classic dish brimming with Mediterranean flair. Eggs are poached in a rich tomato and meat sauce, served alongside crispy toasted bread, offering a nutritious and deeply satisfying meal. Preparation takes about 10 minutes, with cooking time of 15–20 minutes.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Italian pork sausage (casings removed), Chorizo, or cubed luncheon meat
- Barilla Napoletana Sauce
- Eggs
- Bell peppers (green or red)
- Onion
- Olive oil
- Parmesan cheese (optional)
- Fresh parsley (optional)
- Crushed red pepper flakes (optional)
- Bread (Sourdough, Ciabatta, or thick-sliced toast recommended)
- Wide skillet with a lid
## Calculations
Determine how many servings you wish to prepare before starting. One serving is sufficient for two people.
Per serving:
- Meat (sausage/luncheon meat): 100g – 150g
- Barilla Napoletana Sauce: 1 can (400g, providing basic tomato, onion, and herb flavors)
- Eggs: 3 – 4
- Bell pepper: Half (julienned)
- Onion: Half (diced)
- Olive oil: 10ml – 15ml (for sautéing)
## Instructions
- Remove the casings from the Italian pork sausage and set aside; dice the onion and julienne the bell pepper.
- Pour 10ml – 15ml of olive oil into the wide skillet and heat over medium heat.
- Add the prepared sausage or luncheon meat, sautéing until the edges are golden and crispy. (If using raw sausage, use a spoon to break it apart and cook until no longer pink.)
- Add the diced onion and julienned bell pepper to the skillet with the meat. Sauté for 4 – 5 minutes until the vegetables are softened and the onion is translucent.
- Pour in the Barilla Napoletana Sauce and stir to combine. Reduce heat to medium-low and let it simmer gently for 2 – 3 minutes. (If the sauce appears too thick, add 15ml of water.)
- Use the back of a spoon to create 3 – 4 small wells or "pits" in the sauce.
- Carefully crack an egg into each well.
- Cover the skillet and let the steam cook the egg whites. Wait 3 – 5 minutes. **Note: Check frequently.** Stop when the whites are opaque and set, but the yolks are still slightly jiggly when the pan is gently shaken (runny center).
- Turn off the heat. Sprinkle with grated Parmesan cheese, fresh parsley, or crushed red pepper flakes according to your preference.
- Serve the skillet directly at the table, accompanied by crusty bread for dipping into the yolk and sauce.
## Additional Content
- **Meat Selection Recommendations:**
- **Italian Sausage**: Best for authentic flavor (look for sausages with fennel seeds in the ingredients).
- **Spam**: Provides a savory, nostalgic taste and can be fried to a slightly crispy finish.
- **Chorizo**: Ideal if you prefer a smoky, spicy flavor and want to stain the base oil with an appetizing red hue.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Scallion Pancakes
Estimated Cooking Difficulty: ★★
---
## Essential Ingredients and Tools
- All-purpose flour
- Boiling water
- Cold water
- Cooking oil
- Salt
- Egg
- Lettuce
- Ham
- Cheese slices
---
## Quantities
Determine how many servings you plan to make before each preparation. One serving is sufficient for 1–2 people.
Total quantities (per serving):
- Flour: 200 g
- Boiling water: 100 ml
- Cold water: 50 ml
- Cooking oil: 15 ml
- Salt: 3 g
- Egg: 1
- Lettuce: 30 g
- Ham: 30 g
- Cheese slice: 1
---
## Instructions
1. Place the flour in a bowl, add boiling water and stir until it forms shaggy clumps. Then add cold water and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes.
2. Divide the dough into portions of approximately 100 g each. Roll each into a ball and flatten into a thin sheet.
3. Spread cooking oil evenly over the surface, sprinkle with salt, and roll up into a spiral (snail shape). Let rest for 10 minutes.
4. Roll the dough out again into a thin pancake with uniform thickness.
5. Heat oil in a pan over low heat. Cook until both sides are golden brown and bubbly.
6. Layer the cooked pancake with fried egg, lettuce, ham, cheese slices, and other toppings as desired. Roll up and serve.
---
## Additional Tips
- Using a mixture of boiling and cold water helps improve the dough's flexibility.
- The dough should rest for at least 20 minutes; otherwise, it may be difficult to roll thin.
- Adjust toppings according to personal preference. It is recommended to keep the total weight of toppings under 100 g.
- Uncooked pancakes can be refrigerated for up to 24 hours. Bring them to room temperature and roll flat before use.
---
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Longan and Red Date Porridge
Longan and red date porridge is sweet in taste. It nourishes the blood, calms the mind, enhances brain function, and strengthens the heart and spleen. Preparation time is approximately 70 minutes.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Glutinous rice (or regular rice)
- Red dates
- Longan
## Measurements
Per serving:
- Glutinous rice: 100g
- Red dates: 15 pieces
- Longan: 15 pieces
## Instructions
- Peel the longan flesh, rinse it twice with clean water, and soak it in a bowl for 10 minutes.
- Rinse the red dates twice with clean water and soak them in a bowl for 10 minutes.
- Place the glutinous rice in an electric rice cooker. Rinse the rice twice with clean water, then add 2000ml of water.
- Add the soaked longan and red dates to the rice cooker.
- Set the rice cooker to the "cook rice" mode. After 1 hour, the porridge will be ready.
## Additional Notes
Adjust the amount of water according to your preference for the porridge's consistency. The resulting porridge is naturally sweet; you can control the sweetness by varying the number of longans used.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Boil Corn
It takes about 15 minutes to prepare.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Fresh corn
- A pot large enough to hold the corn
- Water
- Salt
- Sugar (optional)
## Measurements
- One ear of corn with husk
- Water covering the corn by about half an inch
- When boiling, add light salted water: approximately 2 grams of salt per 50ml of water
- Add sugar to taste (optional)
## Instructions
- Peel the outer husk from the fresh corn, leaving some inner husk on the cob before placing it in the pot
- Add water to cover the corn by about half an inch, along with salt and sugar
- Once the water boils, reduce to low heat, cover, and simmer for 15–20 minutes. It’s fine to cook the corn a bit longer.
- Drain the water after cooking, let it cool, and then serve.
## Additional Notes
If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request.

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# How to Make Onsen Tamago
A traditional Japanese snack that can be used as a side dish. Note the distinction from soft-boiled eggs: in soft-boiled eggs, the white is cooked while the yolk remains runny; in onsen tamago, the white is runny while the yolk is cooked.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
### Main Ingredients
- Eggs
### Essential Tools
- Kitchen thermometer (preferably one with a clip)
- Cup (no specific requirements; any cup will do)
### Secondary Ingredients
Optional ingredients for garnish
- Kelp soy sauce (a low-salt Japanese soy sauce used for seasoning the onsen tamago)
- Scallions
## Quantities
- Use 1 egg, adjusting the quantity based on your appetite and the size of your pot.
## Instructions
### Boiling the Eggs
- Fill a pot with tap water, ensuring the water level is about 3 cm above the eggs. Insert a thermometer into the water.
- Turn on the heat or the induction cooktop. Gradually adjust the power or flame size to maintain the water temperature at **70 degrees Celsius**.
- Place the eggs in the pot. Do not stack the eggs on top of each other; they should all rest at the bottom with enough space to move around.
- Maintain this temperature for **25 minutes**.
- Prepare a bowl of ice water.
- Remove the eggs and immediately place them in the ice water, **waiting for 3 minutes**.
- Crack the eggs into a small bowl to complete the preparation.
## Additional Content
### Flowchart
``` mermaid
graph TD
A[锅中加水，插入温度计] --> B[控制水温到70℃]
B --> C[放入鸡蛋，保持水温为70℃ 25分钟]
B --> D[准备冰水]
C --> E
D --> E[鸡蛋捞出放入冰水，等待3分钟]
E --> F[鸡蛋打入小碗]
```
### Notes
- If using a mechanical thermometer (which does not require power), the probe must be submerged in the water by at least 6 cm. If using an electronic thermometer, there are no special requirements.
- A slightly thicker pot is recommended for better temperature control.
- Although holding at 70°C for 25 minutes is sufficient to kill Salmonella, it is still advisable to consume fewer raw eggs or purchase pasteurized eggs specifically labeled as safe for raw consumption.
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

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# How to Make Soft-Boiled Eggs
Fitness enthusiasts can get about 6 grams of protein per egg. The preparation takes approximately 15 minutes.
Estimated Cooking Difficulty: ★★★
## Required Ingredients and Tools
- Eggs
- Electric cooker
- Water
- Stopwatch (optional)
## Quantities
- 1 or more eggs (as many as your electric cooker can hold)
- Cold water covering the eggs by about 2 cm
## Instructions
- Place the eggs in the electric cooker. Do not stack the eggs; they should all sit at the bottom with some space to move around.
- Pour in cold water until it covers the eggs by about 2 cm.
- Leave the lid open and heat on maximum power until the water reaches 85–95°C (slightly simmering, not fully boiling).
- Turn off the heat, cover the lid, and let the eggs sit.
- For a runny yolk center, let sit for 6 minutes.
- For a fully set, crumbly yolk, let sit for 10 minutes.
- Drain the water and rinse the eggs under cold water for about 1 minute to cool them down, then peel and serve.
## Additional Notes
If you prefer your eggs more well-done, you can add more water according to your taste.
**Warning** Soft-boiled eggs carry a risk of Salmonella infection. It is not recommended to let them sit for less than 5 minutes.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Pan-Fried Dumplings
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Dumplings (frozen)
- Sesame seeds, chopped green onions (cut into segments), or other garnishes
## Quantities
Per serving:
- 1 pack of dumplings (choose based on your appetite, approximately 10–15 dumplings)
## Instructions
- Take out a frying pan (non-stick is best)
- Add 10–15 ml of cooking oil
- Turn on the heat and place the dumplings in the pan (spread them out evenly; avoid stacking)
- Immediately add water until it reaches half the height of the dumplings
- Cover with a lid (keep the stove on high heat)
- Wait for 8–10 minutes
- When only about 2mm of water remains, reduce the heat to medium and start frying
- Once the water has completely evaporated, shake the pan to ensure even cooking
- Sprinkle with black sesame seeds and green onions, then cover for an additional 10 seconds
- After 1–2 minutes, remove one dumpling to check the bottom; if it has a golden-brown crispy crust, remove them from the pan immediately
## Additional Notes
- Always monitor the pan while cooking. Do not get distracted by your phone.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Oatmeal Egg Pancakes
Oatmeal egg pancakes are a highly nutritious, easy-to-make, and quick breakfast option. They are especially suitable for fitness enthusiasts who are office workers.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Eggs
- Oats
- Milk: 50-100g, enough to mix the oats until thick and sticky.
- Optional: Add 50g of vegetables, such as spinach, according to your taste.
## Quantities
- 2 eggs (or choose 2 egg whites and 1 egg yolk).
- 50g of plain rolled oats (approximately equivalent to the volume of one egg).
- 1 carton of milk, approximately 250ml.
- A handful of chopped leafy vegetables.
## Instructions
- Mix the milk with the dry oats and stir until thick and sticky.
- Beat the eggs until the color is uniform.
- Pour the beaten eggs into the oatmeal-milk mixture and continue stirring until thick and uniform.
- Add a layer of butter to a non-stick pan and spread it evenly.
- Pour in the mixed ingredients and spread them out into a pancake shape.
- Cook over low heat for 2-3 minutes. If you want to add vegetables, you can add the chopped greens during this time.
- Flip the pancake and cook for another 2 minutes.
- Remove from the pan and serve with the remaining milk as your breakfast.
## Additional Tips
- If you prefer a savory taste, add seasonings like salt and pepper while beating the eggs.
- Use low heat when frying the pancakes to prevent the oats from burning.
### Nutritional Information
The estimated nutritional value (macronutrients) for one serving of this breakfast is as follows, for the reference of fitness enthusiasts*.
- Carbohydrates: 39g
- Protein: 30g
- Fat: 19g
- Total Calories: 450kcal
*: Calculated based on a standard 250ml serving of milk.
If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request.

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# How to Make Milk Oatmeal
High in protein, rich in coarse grain fiber, a quick and nutritious breakfast for busy people with a feeling of fullness, ready in 3 minutes
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Milk (Pasteurized milk tastes better)
- Oats
- Eggs
## Measurements
- 🥛 Milk 280ml per serving
- 🍳 Egg 1 per serving
- 🍚 Oats 40g per serving
Using the above conditions, calculate the ratio of raw materials to be used.
## Instructions
### Standard Oatmeal Cooking Method
- Pour the milk into a breakfast cup (cold is fine)
- Prepare 200ml of water. If using drinking water, add it directly to the oats; otherwise, boil it first before adding the oats
- After the water boils, cook the oats for 2 minutes
- Remove the cooked oats and pour them into the milk (try not to pour the oat-cooking water into the milk, as it affects the texture)
### Quick Oatmeal Cooking Method
- Replace regular oats with quick-cooking oats
- Pour the milk into a container with the quick-cooking oats and stir
- Place the mixture in the microwave
- Microwave on medium power for 4 minutes
### Fried Egg Cooking Method
- Heat a pan, add a thin layer of oil. Once the oil is hot, fry the eggs, cooking each side for 20 seconds. Consider adding base seasoning (3g of pepper salt, optional)
- Turn off the heat and plate the dish
Basic cooking takes about 3 minutes. The finished dish is at room temperature and easy to eat, usually consumed within 2 minutes.
> 🥑 Pairs well with fruits, vegetables, and soda crackers
## Additional Notes
- Since microwave power varies, the exact microwave power setting cannot be specified precisely
- It is not recommended to fill the container more than 50% full with the mixture, as the contents are likely to overflow during heating
- It is not recommended to use glass cups for cooking, for the same reason as above
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Toast in an Air Fryer
Healthy and filling, perfect for programmers on a fat-loss diet.
Estimated Cooking Difficulty: ★
## Required Ingredients and Tools
- Bread slices
- Air fryer
## Preparation
Per serving:
- Bread slices (2 slices)
## Instructions
- Take out two slices of bread (whole wheat bread is recommended)
- Place the bread slices **vertically** into the air fryer
- Bake at 200°C for 5 minutes
- Remove and serve
## Additional Information
Nutrition Facts (data based on whole wheat bread slices)
- Calories: 254 kcal
- Protein: 12.3 g
- Fat: 3.5 g
- Carbohydrates: 43.1 g
- Dietary Fiber: 6.0 g
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make American-Style Scrambled Eggs
American-style scrambled eggs have a soft and tender texture. Unlike regular scrambled eggs, a small amount of milk is added to create finer, more uniform curds, while also boosting nutritional value.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Eggs
- Whole milk or cream
- Butter
- Salt
## Measurements
Per serving:
- 3 eggs
- 10g whole milk or cream
- 5g butter
- 1g salt
## Instructions
- Crack the eggs into a large bowl, add salt, and whisk until frothy. Let it rest for 15 minutes.
- Cut the butter into small pieces and add them to a pan. Pour in the egg mixture and cook over low heat, stirring constantly.
- Once the butter melts, quickly stir the eggs to break them into fine curds. Turn off the heat before the eggs are fully set.
- Stir in the milk for 15 seconds until the eggs are moist and creamy, then serve.
## Additional Tips
- For a richer dish, add sautéed diced tomatoes, onions, bacon, or small cubes of cheese at the end. (Use ingredients that won't release excess moisture.)
- Use a frying pan (preferably non-stick).
- Since many people cook for one or two servings, a smaller pan may make it easier to stir evenly.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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<!-- This is a sample recipe template file from the HowToCook repository. -->
<!-- Note: When writing, there must be exactly one space between Chinese characters and English words or numbers. -->
<!-- Note: When writing, there must be exactly one empty line between the title and the body text. -->
# How to Make Scotch Eggs
<!-- The title must be in the format `Dish Name` + `How to Make`. It should match the filename. -->
<!-- Images are recommended if available. -->
![Simple Scotch Eggs](./egg1.png)
Scotch eggs are made by wrapping fresh minced meat around an egg and frying it until golden brown. This traditional version is quite labor-intensive, so we provide a simplified version here. For the complex version, please search online.
The simplified Scotch egg is made by wrapping a soft-boiled egg with cheese and bacon in a flaky pastry sheet, then frying it until golden brown. It takes approximately 20-30 minutes.
Estimated Cooking Difficulty: ★★★
## Ingredients and Tools
- Eggs
- Flaky pastry sheets
- Cheese
- Bacon
- Air fryer or deep fryer
## Quantities
> For one serving
- Eggs: 50g (approximately 1 egg)
- Flaky pastry: 1-2 sheets (depending on egg size)
- Cheese slices: 1-2 slices
- Bacon slices: 1-2 slices
## Instructions
- Place eggs in a pot of cold water. Bring to a boil and cook for 3 minutes, then remove.
- Transfer the eggs to an ice bath to cool quickly, making peeling easier and keeping the shell intact.
- Wrap the peeled eggs with cheese slices.
- Wrap the cheese-covered eggs with bacon slices.
- Trim the edges of the flaky pastry sheets to form a rectangle large enough to wrap the eggs.
- Fry in oil at 60% heat (indicated by slight movement on the oil surface, faint blue smoke, and bubbles forming around a chopstick inserted into the oil) until golden brown.
- Alternatively, use an air fryer at 160°C (320°F) for 15 minutes.
- Slice and serve.
## Additional Notes
- Cheese slices, bacon slices, and flaky pastry sheets can be purchased on Taobao.
![Result](./egg2.png)
![Result](./egg3.png)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Tea Eggs
A high-protein, quick, and nutritious breakfast with rich tea aroma and savory flavor. It takes about 30 minutes to prepare. The cooking process is slightly time-consuming, so it's a great dish to try on weekends. One batch is sufficient for 2-3 people.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Eggs
- Star anise
- Bay leaves
- Cinnamon bark
- Fennel seeds
- Rock sugar
- Black tea
- Light soy sauce
- Dark soy sauce
- Salt
## Quantities
- Eggs: 400g (approx. 8 eggs)
- Star anise: 4g (approx. 2 pieces)
- Bay leaves: 0.5-1g (approx. 2 leaves)
- Cinnamon bark: 3g (1 small piece)
- Fennel seeds: 5g
- Rock sugar: 15g
- Black tea: 20g
- Light soy sauce: 15g
- Dark soy sauce: 25g
- Salt: 3g
Using the above quantities, calculate the ratio of raw materials to be used.
## Instructions
- Boil the eggs in cold water over high heat for about 8 minutes (adjust according to your cookware)
- Remove the eggs and cool them in cold water
- Gently tap the eggs against each other to create cracks on each shell
- Place the eggs in a pot and add the star anise, bay leaves, cinnamon bark, fennel seeds, rock sugar, black tea, light soy sauce, dark soy sauce, and salt
- Add water until the eggs are fully submerged
- Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes
> After simmering on medium heat for 15 minutes, remove the spice residue. Letting the eggs soak for a while longer will improve their texture.
## Additional Tips
- Cooling the eggs in cold water helps create a gap between the egg white and the shell, making them easier to peel.
- You can omit the salt if you prefer.
- If you don't have all the individual spices, you can buy pre-made braising spice packs containing star anise, bay leaves, cinnamon, fennel, and rock sugar.
If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Steamed Egg Custard
Steamed egg custard (known as "ji dan gao er" in some regions of Northern China) is best enjoyed at restaurants. This tutorial will teach you how to make it yourself, ensuring a smooth, tender, and fragrant result!
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Fresh eggs
- Hot water
- Aluminum foil or plastic wrap
## Measurements
- 2 eggs
- 2g salt
- 260ml hot water
## Instructions
- Crack the eggs into a bowl and whisk them well.
- In a separate container, pour warm water (20–30°C) that is 1.5 times the volume of the egg liquid (half an eggshell equals 0.5 times the volume). Dissolve the salt in the water.
- Pour the salted water into the egg mixture and stir in one direction (either clockwise or counter-clockwise) until well combined. You can skim off any bubbles if desired, or strain the mixture for a smoother texture.
- Cover the bowl containing the egg liquid with aluminum foil (or cover it with a plate) and place it in a pot that has been pre-filled with about 3cm of water and has a lid.
- Bring the water to a boil over medium heat, then reduce the heat to the lowest setting and continue steaming for 4 minutes.
## Additional Tips
- Generally, allow the custard to cool slightly before serving to preserve the original flavor of the eggs.
- You can also add steamed fish soy sauce, chopped green onions, and sesame oil as condiments.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Steamed Flower Rolls
Steamed flower rolls are a simple and easy-to-make dish. They provide carbohydrates and dietary fiber. Beginners can complete the preparation in about half an hour. As a quick breakfast option, once you learn how to make them, you will never go hungry in the morning again.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Frozen flower rolls
- Round plate
- Steaming rack
- Water 400ml
## Quantities
- 5 frozen flower rolls (3 pieces are sufficient for women) (available in supermarkets and various grocery delivery platforms)
- Round plate, 28cm in diameter
- Steaming rack, 20cm in diameter
- Water 400ml
## Instructions
- Remove 5 flower rolls from their packaging.
- Arrange the flower rolls flat on the plate, avoiding overlap as much as possible.
- Pour 400ml of water into the pot, place the steaming rack inside, set the plate with the flower rolls on the rack, and cover with the lid.
- Heat on high until the water boils.
- Reduce to medium heat and steam for 15 minutes.
- Open the lid and check the surface temperature of the flower rolls with your hand. If they are not hot enough, cover and continue heating; otherwise, turn off the heat and remove from the pot.
- Take the plate out and let it cool to 50°C before serving.
## Additional Notes
- During preparation, ensure that the water level in the pot does not drop below 50ml.
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

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# How to Make Egg-Fried Ciba
Making egg-fried ciba is very simple and doesn't require much culinary expertise.
Egg-fried ciba is high in calories, delicious, filling, and affordable, and you can finish it in just ten minutes.
Estimated cooking difficulty: ★★
## Essential Ingredients and Tools
- Eggs
- Ciba (glutinous rice cakes)
- White sugar or brown sugar
## Measurements
Per serving:
- Ciba: 2 pieces
- Brown sugar: 10g (recommended range: 8g - 15g)
- Egg: 1
- Cooking oil: 10-15ml
- Salt: 2g
## Instructions
- Cut the ciba into small rectangular pieces to make them easier to fry later.
- Crack an egg into a bowl, beat it well, and add 2g of salt.
- Dip each piece of cut ciba into the beaten egg, ensuring both sides are coated.
- Pour 10ml of cooking oil into a pan, add the coated ciba pieces, and fry them over low heat until they become soft.
- Slowly pour the remaining egg mixture over the ciba.
- Use chopsticks or a spatula to flip the ciba, frying until both sides are golden brown, then serve.
## Additional Tips
- When placing the ciba in the pan, leave some space between the pieces to prevent them from sticking together.
- Adjust the amount of egg according to the quantity of ciba.
- Adjust the amount of sugar according to personal preference.
- [Egg-Fried Ciba Tutorial](https://www.dachu.co/recipe/378826)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make a Tuna Salad Sandwich
A filling, lazy breakfast that is highly nutritious and rich in protein. Ready in about 5 minutes. Pairs well with milk, coffee, or other beverages.
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Canned tuna in water (oil-packed is not recommended as it can be too heavy)
- Square toast slices
- Mayonnaise
- Russian pickle juice
- Cheese slices (optional)
- Ham slices (optional)
- Sandwich press
## Ingredients
- Tuna in water: 65g
- Square toast slices: 2
- Mayonnaise: 50 mL
- Russian pickle juice: 10-15 mL (adjust to taste)
## Instructions
- In a bowl, combine the tuna, mayonnaise, and Russian pickle juice. Stir with a spoon until the tuna is broken down and the mixture is smooth and consistent. Set aside.
- Place one slice of toast onto the sandwich press.
- Spread the prepared tuna salad onto the toast. A recommended amount is 10-15 mL.
- Place the second slice of toast on top. Close the sandwich press and turn it on.
- Once the sandwich press automatically stops heating, remove the sandwich and serve.
## Additional Notes
- The tuna salad can be prepared the night before and stored in the refrigerator.
- It is recommended to consume the tuna salad within one week of preparation. Always cover it with plastic wrap.
- Do not plug in the sandwich press before closing the lid to avoid safety hazards.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Korean "Narcotic Eggs"
This Korean side dish, known as "Narcotic Eggs," gets its name from its sweet, spicy, and rich sauce that is incredibly addictive. The recipe is extremely simple and pairs perfectly with rice.
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Eggs
- Korean soy sauce (or light soy sauce)
- Japanese mirin
- White sugar
- Sesame oil
- Green onions
- Chili peppers (bird's eye chili or green/red chili peppers)
## Preparation
Before starting, decide how many servings you want to make. The following sauce quantities are for one serving, sufficient for marinating 5–8 eggs.
Per serving:
- Eggs: 5–8
- Soy sauce (or light soy sauce): 4 tablespoons
- Water: 4 tablespoons
- Mirin: 2 tablespoons
- White sugar: 2 tablespoons
- Sesame oil: 5ml
- Green onions: 15g (chopped)
- Chili peppers: 15g (sliced into rings)
## Instructions
- Bring a pot of water to a boil. Add the eggs and **boil for 7 minutes** (to achieve the perfect soft-boiled consistency).
- While the eggs are cooking, prepare the sauce: Pour 4 tablespoons of soy sauce, 4 tablespoons of water, 2 tablespoons of mirin, and 2 tablespoons of white sugar into a small saucepan.
- Heat the sauce until it boils. Simmer briefly to evaporate the alcohol from the mirin, then turn off the heat and let it cool.
- Add the sliced chili pepper rings to the cooled sauce.
- Remove the boiled eggs and place them in ice water to cool. Once cooled, peel off the shells.
- Place the peeled eggs into the prepared sauce. Drizzle 5ml of sesame oil over the top and sprinkle with chopped green onions.
- Refrigerate for **1–2 hours** to allow the eggs to fully absorb the flavors.
## Additional Notes
- The sauce ratio can be adjusted to taste. If you prefer a sweeter flavor, increase the amount of sugar.
- The leftover sauce is delicious and can be used directly for mixing with rice.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make an Egg Sandwich
Easy 10-Minute Egg Sandwich 🥪
Estimated Cooking Difficulty: ★★
## Ingredients and Tools Needed
- Eggs
- Bread slices
- Bacon
- Butter
- Mayonnaise
- Salt
- Black pepper
## Measurements
- 1 egg
- 2 slices of bread
- 2 slices of bacon
- 10 g butter
- 20 g mayonnaise
- 1 g salt
- 2 g black pepper
## Instructions
- Trim the crusts off the bread slices and set aside.
- Hard-boil the eggs and mash them.
- Mix the mashed eggs with mayonnaise, salt, and black pepper.
- Melt the butter in a pan and cook the bacon until crisp.
- Assemble the sandwich by spreading the egg mixture and placing the bacon between the two bread slices.
- Cut the crustless square sandwiches diagonally into triangles and serve.
## Additional Notes
- You can also add ingredients like cheese or pickles.
If you encounter any issues or have suggestions for improving the process while following this guide, please open an Issue or submit a Pull request.

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# How to Make Youpo Chili Oil
![image](./口水鸡+油泼辣子.jpg)
![image](./油泼辣子.jpg)
Preparation Time: 10 minutes
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Garlic
- Dried chili powder
- Salt
- Toasted white sesame seeds
- Xiaomi peppers (small red chilies)
- Peanut oil (can be substituted with rapeseed oil)
- Small ceramic bowl
- Iron spoon
- Five-spice powder (optional)
- Tsao-ko (black cardamom) (optional)
- Scallions (optional)
- Star anise
- Sichuan peppercorns
- Bay leaves
- Angelica dahurica (Baizhi)
- Ginger slices (optional)
- Sugar
- White vinegar
## Measurements
- 1 clove of garlic
- 100 g of dried chili powder
- 5 g of salt
- 15 g of toasted white sesame seeds
- 1 Xiaomi pepper
- 150 ml of peanut oil (can be substituted with rapeseed oil)
- 10 g of five-spice powder (optional)
- 1 piece of tsao-ko (optional)
- 3-5 scallions (optional)
- Other spices: Star anise (1 piece), Sichuan peppercorns (20-50 grains, depending on preference), Bay leaves (2-3 pieces), Angelica dahurica (2-3 slices), Ginger slices (sliced from a thumb-sized piece) (optional)
- 30 g of sugar
- 5 ml of white vinegar (approximately the amount held by a small iron spoon)
## Instructions
- Peel 2 small cloves of garlic.
- Chop the small garlic cloves and Xiaomi peppers on a cutting board.
- Pour the peanut oil into a bowl.
- Heat the oil, add the other spices and scallions, and fry until the spices turn brown. Remove and discard them.
- Transfer the oil from the bowl into an iron wok and heat it for 2 minutes (heat rapeseed oil until it starts to smoke).
- You should now have an empty bowl.
- Add the dried chili powder, white sesame seeds, minced garlic, Xiaomi peppers, salt, five-spice powder, and tsao-ko to the empty bowl as "seasonings."
- Turn off the heat and let the oil temperature cool down to 210°C.
- Pour the hot oil from the wok into the bowl and stir with a spoon. (For extra spiciness, you can add a separate bowl of the same seasonings when the oil temperature reaches 165°C and mix them in.)
- After pouring in the hot oil and stirring slightly, add the white vinegar. It will bubble again. Continue stirring; the vinegar enhances the aroma.
- Once the chili oil has cooled to warm, add sugar and MSG. The sugar softens the spiciness and reduces the harshness.
## Additional Notes
- Adding five-spice powder and tsao-ko as "seasonings" enhances the aroma, making the Youpo chili oil more fragrant.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make You Su (Oil Pastry)
You Su is made by mixing flour with hot oil. Applying a layer of You Su when pan-frying flatbreads helps create distinct layers, resulting in a crispy exterior and a soft interior for a better texture.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Flour
- Oil
- Salt
## Measurements
- Oil = (Number of flatbreads * 10 ml)
- Salt = (Number of flatbreads / 2) g
- Flour = (Number of flatbreads / 0.13) g
## Instructions
- Place the flour in a small bowl and add the salt.
- Pour in 200°C hot oil.
- Stir with chopsticks until a smooth, lump-free paste forms.
## Additional Notes
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Zha Chuan Sauce
Zha Chuan sauce, famously delicious even when poured over socks, is beginner-friendly and takes about 10 minutes to prepare.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Dried chili powder (both coarse and fine)
- Cumin powder
- Pepper powder
- Five-spice powder
- Sichuan peppercorn powder
- Shisanxiang (Thirteen-Spice)
- Malaxian (Spicy Fresh)
- White sesame seeds
## Measurements
- Dried chili powder: 60 g
- Cumin powder: 20 g
- Pepper powder: 10 g
- Five-spice powder: 15 g
- Salt: 20 g
- Sichuan peppercorn powder: 15 g
- Chicken essence: 8 g
- Shisanxiang (Thirteen-Spice): 5 g
- Malaxian (Spicy Fresh): 5 g
- White sesame seeds: 30 g
## Instructions
- Mix all ingredients in a container and stir well.
- Heat oil in a pan. The amount of oil should be enough to fully submerge all the dry ingredients in the container.
- Pour the hot oil in three equal parts (1/3 each), stirring continuously after each addition.
- Finally, add 10 ml of sesame oil, 10 ml of light soy sauce, 10 ml of Sichuan peppercorn oil, and 10 ml of oyster sauce.
## Additional Notes
- The seasonings added in the final step can be adjusted according to your personal preference.
- Do not pour all the hot oil at once; add it in stages while stirring.
- Ingredient quantities can be scaled down proportionally.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Simple Method for Making Sugar Color
This is a simple method for making sugar color. For more advanced techniques and advanced uses of sugar color, please refer to [Frying Sugar Color](../../tips/advanced/糖色的炒制.md).
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Sugar (choose one):
- Rock sugar: Produces the most vibrant, bright red `sugar color`. Must be fried with water and oil; melting without water will be very slow.
- White granulated sugar: Must be fried with water and oil; melting without water will be very slow.
- Fine white sugar: Can be used without adding water.
- During the sugar color frying process, do not use high heat!!! Induction cookers may not reach sufficient temperature; if the heat is too high, it becomes bitter; if too low, it remains sweet.
## Calculations
- `Oil`: 100ml
- `Boiling water`: 500ml
- `Sugar` (using rock sugar as an example)
## Instructions
- Turn on the heat and pour 100ml of boiling water into the pot.
- Then pour 100ml of oil into the pot. The shorter the interval between this step and the first step, the better. At this stage, the heat can be medium-high or high; if you are in a hurry, use high heat.
- Add the rock sugar (if the rock sugar pieces are too large, crush them beforehand to achieve the lowest possible coupling degree).
- Adjust the heat to medium.
- Start stirring:
- Stir continuously, continuously, continuously until it turns brownish. At this point, **reduce the heat to low**.
- It will become thinner, turn tea-red, then酱红色 (sauce-red) with small bubbles forming. Prepare to execute `Operation 1` or `Operation 2` below.
- The small bubbles will gradually disappear, followed by the appearance of large bubbles. When large bubbles appear, the sugar color is complete.
- You must quickly proceed to the next step at this moment (regardless of which operation you choose, ensure everything is prepared in advance and act quickly! Otherwise, excessive heat will make the sugar color bitter). Choose based on the dish style and personal taste:
- Operation 1: Directly add 400ml of boiling water to cool it down.
- Operation 2: Alternatively, add seasonings such as scallions, ginger, garlic, and Sichuan peppercorns and stir-fry.
## Additional Content
If you follow this guide's process and find issues or areas for improvement, please submit an Issue or Pull request.

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# How to Make Sweet and Sour Sauce
Sweet and sour sauce is typically made with water, white sugar, and white vinegar. Some people prefer adding ketchup for a different sweet-and-sour flavor or starch to thicken the sauce and increase its viscosity. Sweet and sour sauce can be used for dishes such as sweet and sour fish, sweet and sour pork tenderloin, and sweet and sour pork ribs.
You can prepare the sauce using the classic ratio of 1:2:3:4:5.
Estimated cooking difficulty: ★★
## Essential Ingredients and Tools
- Water
- White sugar
- White vinegar / Rice vinegar
- Cooking wine
- Light soy sauce
## Measurements
- Water (50ml)
- Light soy sauce (40ml)
- White sugar (30g)
- White vinegar (20ml)
- Cooking wine (10ml)
## Instructions
- Mix all ingredients in a small bowl according to the specified ratio.
- After preparing the dish according to your recipe, pour the mixed sweet and sour sauce into the pan.
- Simmer for 5–10 minutes, depending on the specific dish.
- Reduce the sauce over high heat to enhance thickness, aroma, and gloss.
## Additional Notes
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Strawberry Jam
You can buy small strawberries sold in bulk, mainly because they are cheap. The jam is very delicious when spread on bread.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Strawberries
- White sugar
- Plastic wrap
## Measurements
Per batch:
- Strawberries: 1200 g
- White sugar: 400 g (If you need a low-sugar diet, you can consider reducing it to 200 g)
## Instructions
- Wash the strawberries and remove the leaves
- Chop the strawberries and place them in a suitable bowl
- Pour the white sugar into the bowl and mix well with the strawberries
- Cover the bowl with plastic wrap and let it sit for 1 hour
- Pour the mixture of strawberries and sugar into a non-stick pan and bring to a boil over high heat
- After boiling, reduce the heat to low and stir constantly until the jam becomes thick, then turn off the heat
- Once the strawberry jam has cooled, transfer it into prepared airtight jars
![Washed strawberries](./洗好的草莓.jpeg)
![Mixed strawberries](./混合好的草莓.jpeg)
![Simmering strawberries](./熬煮的草莓.jpeg)
![Finished strawberry jam](./做好的草莓酱.png)
## Additional Content
If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request.

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# How to Make Scallion Oil
Scallion oil is produced by extracting various aromatic spices, primarily scallions, using hot oil. It can be used to season meat fillings, make cold dishes, or as a finishing oil for stir-fried dishes.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Oil
- Scallions (both green onions and scallions are fine)
- Ginger
- Onion
- Cooking wine
- Cilantro (optional)
- Dried shrimp (optional)
## Quantities
- Oil: 200g
- Scallions: 80g
- Ginger: 20g
- Cooking wine: 10ml
- Onion: 150g
- Dried shrimp: 50g
## Instructions
- Soak the dried shrimp in 50°C warm water, add 10ml of cooking wine to remove the fishy smell, soak for 10 minutes, then remove and drain.
- Wash the scallions and cilantro, cut them into 5cm segments, and pat dry to remove surface moisture.
- Slice the onion, boil it in hot water in a pot for 5 minutes, then remove and drain.
- Peel the ginger and slice it.
- Pour all the oil into a pot, add the pre-treated ingredients, and fry over medium-low heat for 20 minutes.
## Additional Notes
- The fried dried shrimp and scallion residue can also be eaten. You can strain the scallion oil to remove the residue or keep it.
- Dried shrimp greatly enhances the savory and aromatic flavor of the scallion oil, adding a sweet and umami taste.
If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Garlic Soy Sauce
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Garlic cloves
- White sesame seeds
- Peanut oil
- Soy sauce
- Dipping sauce dish
## Measurements
- Garlic cloves: 2
- White sesame seeds: 5 grams
- Peanut oil: 15 milliliters
- Soy sauce: 30 milliliters
- Dipping sauce dish: 1
## Instructions
- Crush the garlic cloves
- Pour soy sauce into the dipping sauce dish
- Heat the peanut oil in a pan. Once the oil is hot, add the crushed garlic and fry for half a minute
- After half a minute, turn off the heat. Pour the hot oil into the dipping sauce dish and stir with chopsticks
## Additional Notes
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Simple Syrup
Dissolving sugar in advance makes it easier to sweeten beverages (especially cold drinks) during preparation.
Estimated cooking difficulty: ★
## Ingredients and Tools
Ingredients
- Granulated sugar
- Water
Tools
- Sealable container (high-borosilicate glass bottles are recommended and inexpensive)
![bottle](./bottle.jpg)
## Ratios
Recommended ratio: Sugar : Water = 1 : 1. This makes it easy to control sugar amounts; for example, to get 15 grams of sugar, measure out 30 grams of syrup.
- 100 grams of water
- 100 grams of granulated sugar
## Instructions
1. Mix the weighed granulated sugar with the water in the container until dissolved.
2. Seal the container and refrigerate.
## Additional Notes
The water can be hot or cold. If you need the syrup quickly, you can dissolve the sugar in hot water and then let the syrup cool.
The prepared syrup does not spoil easily and can typically be stored in the refrigerator for a week.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Sugar-Coated Taro
![Finished Sugar-Coated Taro](./反沙芋头成品.jpg)
Sugar-coated taro is a famous snack from the Chaoshan region, perfect for afternoon tea. It's particularly easy to make. Estimated preparation time: 20 minutes.
Estimated cooking difficulty: ★★★
## Essential Ingredients and Tools
- Lipu taro (available on e-commerce platforms; affordable and fresh)
- White sugar or rock sugar
- Water
- Green onions
## Measurements
- Lipu taro: 200g
- White sugar: 30g
- Water: 15g
## Instructions
- Cut the taro into long strips (slightly thicker strips are better as they hold up well during frying).
- Add enough oil to submerge the taro. Heat the oil until it's ready (test by inserting a chopstick; small bubbles should appear around it).
- Place the taro strips into the hot oil. Fry until they float to the surface, usually turning slightly yellow and becoming easy to pierce with a chopstick.
- Save the oil used for frying the taro; it can be reused for stir-frying or other dishes.
- The key step: Heat the sugar (30g) and water (15g) in a 2:1 ratio until the mixture stops changing color and starts bubbling slightly.
- Add chopped green onions and the fried taro. Turn off the heat and stir-fry. As the temperature drops, the sugar will crystallize and coat the taro, creating the "sugar-coated" effect.
- Plate and serve!
## Additional Notes
- Freshly made sugar-coated taro is very hot; be careful not to burn your mouth.
- Pair it with a cup of tea for a truly relaxing experience.
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

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# How to Make Coffee Coconut Milk Pudding
![Coffee Coconut Milk Pudding](./咖啡椰奶冻.png)
Coffee Coconut Milk Pudding is a simple and easy-to-make dessert. Preparation time is approximately 1 hour (excluding chilling time).
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- 125ml heavy cream
- 250ml Coco Royal coconut milk
- 35ml espresso
- 50ml coconut water
- 10g gelatin
- Strainer (optional)
- (If you have plating requirements, you can add some blueberries and/or coffee powder)
## Measurements
Serves 3-4:
- 125ml heavy cream (whipping cream, 35% M.F.)
- 250ml Coco Royal coconut milk
- 35ml espresso (fruity coffee beans are not recommended)
- 50ml coconut water (Vita Coco is recommended; if possible, use a fresh coconut)
- 10g gelatin
- Sugar (optional)
## Instructions
- Mix the measured heavy cream, Coco Royal coconut milk, espresso, and coconut water in a bowl and set aside.
- Heat the mixture for 1 minute until the temperature reaches 50-60°C.
- (Optional) Add extra sugar if you prefer it sweeter.
- Add the gelatin and stir until dissolved, then cook for 1 minute.
- (Optional) Strain the mixture (this step ensures a smoother texture for the pudding).
- Pour into molds.
- (Optional) Skim off any bubbles on the surface. This step improves the texture and appearance of the pudding.
- Refrigerate for 3 hours.
## Additional Notes
Important: Do not let the liquid boil!!! Do not let it bubble!!!
Cleaning cookware: It is recommended to use a dishwasher. If unavailable, wash with warm water. (Gelatin is difficult to clean, so a dishwasher is more effective.)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Oreo Ice Cream
Oreo Ice Cream is a simple yet delicious treat. Made with pure dairy cream, it is not overly rich. The estimated preparation time is about 30 minutes (mostly spent whipping the cream and removing the Oreo filling).
Estimated Cooking Difficulty: ★★★
## Required Ingredients and Tools
- Heavy whipping cream (Recommended brand: Anchor dairy cream)
- Original Oreos
- Electric hand mixer
- A deep container with a capacity of at least 600 ml and a narrow opening (Note: Ensure the electric mixer fits inside). If using an ice cream mold, the container should have a spout for easy pouring.
- Small knife (or a tool to remove the filling)
- Ice cream mold (optional)
## Measurements
Per serving:
- 6 Oreo cookies
- 18 grams of granulated sugar
- 250 ml of heavy whipping cream
## Instructions
- Twist open the Oreos and remove the filling (filling). Set aside.
- Crush the Oreos using chopsticks. Half of the Oreos should be crushed into fine crumbs, and the other half should have pieces no larger than 0.5 cm. Set aside. (You can search for "Oreo cookie crumbs" on Taobao to save time and effort ^-^)
- Pour all the cream into the deep container and add the prepared sugar.
- Begin whipping on high speed with the electric mixer. Whip until the cream forms stiff peaks that hang down about 0.5 cm to 1 cm when the beaters are lifted, rather than dripping down completely like liquid (some dripping is normal).
- Once whipped, add the crushed Oreos to the cream and stir until evenly mixed and Oreos are distributed to the bottom.
- Optional: Pour the mixture into the ice cream mold.
- Place in the freezer (-18°C) for at least 4 hours before serving.
## Additional Notes
- Do not use fragile containers when crushing the Oreos.
- Be careful not to cut your hands when removing the Oreo filling.
- Reference: [5 Minutes to Make [Oreo McFlurry] - So Satisfying!](https://www.xiachufang.com/recipe/106178429/)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Chiffon Cake
Chiffon cake is an introductory baking recipe with a moderate level of difficulty. However, once successfully prepared, its texture is delicate and soft, leaving a lasting impression. Including baking time, beginners typically need **1.5 - 2 hours** to complete it.
Estimated Cooking Difficulty: ★★★☆☆
## Essential Ingredients and Tools
### Tools
* Oven (a rice cooker can be used as a substitute, but it is prone to failure in most cases due to the material of the inner pot)
* Electric mixer (highly recommended; manual mixing is laborious and has a higher risk of failure) or chopsticks (strongly not recommended)
* Aluminum alloy anodized cake pan (do not use non-stick pans; common sizes are 6-inch or 8-inch)
* Spatula (used for folding the cake batter)
### Ingredients
- Eggs
- White sugar
- Milk (or water)
- Cooking oil (or butter, but it needs to be heated and softened)
- Low-protein flour (Huiyi brand recommended)
- [Optional] Lemon juice or white vinegar
## Calculations
Per portion (12 square units):
- 1 egg (standard medium size, approx. 50g)
- White sugar 16g
- Cooking oil 8g
- Milk 10g
- Low-protein flour 17g
Specifically, for common 6-inch and 8-inch cakes:
* 6-inch: Size is 3 portions (i.e., three eggs). Area is 36 square units.
* 3 eggs, 50g white sugar, 25g cooking oil, 30g milk, 50g low-protein flour
* 8-inch: Size is 5 portions (i.e., five eggs). Area is 64 square units.
* 5 eggs, 80g white sugar, 40g cooking oil, 50g milk, 90g low-protein flour
## Procedure
### Initial Separation Steps
* Take fresh eggs out of the refrigerator
* Prepare two containers and dry them thoroughly; use one for egg whites and the other for egg yolks
* The container for egg whites can have slight moisture, but **must be completely free of oil**; the container for egg yolks must be free of water droplets
* Crack the eggs, using your hands or an egg separator, to separate the whites and yolks into the respective containers.
* Ensure the yolks do not break during separation, and **no yolk should mix into the whites**, as this will severely affect whipping. (Small strands of egg white membrane can go into the whites without issue.)
* (Note: If not using a stand mixer, the container holding the egg whites will also serve as the mixing bowl. To prevent overflow, ensure the volume of egg whites does not exceed **1/8** of the container's capacity after adding all of them.)
### Mixing the Egg Yolk Mixture
* Prepare a clean, empty bowl, add all the cooking oil, then add the cake flour and stir
* The oil will directly inhibit the formation of gluten
* Add the egg yolks to the bowl, then add the milk and **1/4** of the granulated sugar. Stir evenly with a spatula
* Although the milk added at this stage contains water, gluten formation should not occur.
* Prepare the cake flour. While slowly sprinkling it into the bowl, stir in a "Z-shape" (zigzag) motion with a spatula. This means the spatula should only move along the sides or front/back relative to the blade's edge. **Do not stir randomly in a clockwise or counter-clockwise direction**
* Continue by adding all the flour, still using the above stirring method, until the mixture is uniform and no dry flour remains. (It is normal for some clumps to appear; continue stirring to disperse them)
* Let it rest and set aside
### Whipping Egg Whites
* Prepare the remaining **3/4** of the granulated sugar. Divide it into three equal parts, each being **1/4** of the total amount
* Add lemon juice or white vinegar to the egg whites (optional)
* Using an electric mixer at medium speed, whip the egg whites until they form *large, coarse bubbles*, then add the **first portion of sugar**
* Increase the mixer to high speed and whip the egg whites until the bubbles become *finer*, then add the **second portion of sugar**
* Keep the mixer on high speed and whip the egg whites until they reach a *"soft peak"* stage (when you lift the mixer head, a long, curved tip forms), then add the **third portion of sugar**
* Reduce the mixer speed to medium-low and whip the egg whites until they reach a *"stiff peak"* stage (when you lift the mixer head, a short, upright tip forms; when you invert the bowl, the egg whites should not fall out)
* The egg whites are now whipped to the required consistency
* For reference on judging the state of the egg whites, see the images in the attached link.
* The mixer head should be kept close to the bottom of the bowl to prevent the top layer from being over-whipped while the bottom remains liquid.
### Folding the Batter
* Give the egg yolk mixture a simple stir a few times
* Use a spatula to take **1/3** of the meringue and add it to the egg yolk batter
* Use the "folding" technique to avoid deflating the batter
* The folding technique involves:
* First, insert the spatula held in your right hand from the center of the bowl down to the bottom
* Scrape towards the 8 o'clock position until you hit the side of the bowl, then lift the batter up into the air and bring it back to the center of the bowl to drop it in
* Hold the bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position, completing a 60-degree rotation for one cycle
* The speed should be approximately two cycles per second
* This method comes from "Miss Kojima's Cake Classroom." In layman's terms, it is like stir-frying vegetables.
* Pour the mixture of the **1/3** meringue and egg yolk batter into the remaining **2/3** of the meringue, and continue folding until evenly combined
* Pour the cake batter into the mold and tap it a few times to remove large air bubbles
### Baking
* Total baking time: 30-35 minutes for a 6-inch cake, 50 minutes for an 8-inch cake. Adjust flexibly based on your oven's characteristics; generally, do not exceed $\pm 5$ minutes. (Observe in front of the oven during the last few minutes.)
* Preheat the oven with the **top element at **150** °C and the bottom element at **160** °C**. It takes about 10 minutes to reach the target temperature.
* After preheating, place the mold on the lower rack of the oven.
* Select **variable temperature baking**, which consists of two stages:
* Stage 1 oven settings: Top element **150** °C, bottom element **160** °C;
* The first **3/5** of the total baking time is Stage 1;
* Stage 2 temperature: Top element **160** °C, bottom element **170** °C;
* The last **2/5** of the total baking time is Stage 2. Switch stages by directly adjusting the oven temperature.
* Once baked, remove from the oven:
* This step may **scald your hands**; use a towel for assistance.
### Cooling and Unmolding
- (Optional) Drop the mold from a height to release hot air.
- Invert the mold for 10 minutes to cool the cake:
* Removing the cake from the mold before it cools may damage it.
* This step may **scald your hands**; use a towel for assistance.
- Unmold and serve.
## Additional Notes
- Referenced the following tutorial, which provides very detailed instructions with images for each step. It also explains the rationale behind each operation, the underlying principles, and analysis of potential issues:
- [To make this Chiffon Cake, I used a whole box of eggs, and never again will I face a sunken bottom or collapse](https://zhuanlan.zhihu.com/p/86865919)
- For Chiffon cakes, whipping egg whites is a secondary concern; the key is the **temperature and time during baking**.
- Regarding the containers for egg whites and yolks: The egg white container may have water droplets, but the egg yolk container must not.
* Reason: Oil affects the whipping of egg whites. Since egg whites are 85% water, slight water droplets do not hinder whipping.
* For very fresh eggs, the egg whites are firmer. For a 5-egg recipe, adding 15ml of water helps whip the egg whites (3g of water per egg).
- The sugar added during whipping actually dissolves in the water within the egg whites first, forming a syrup solution that coats the bubbles and protects them.
- Temperature significantly affects the rate and solubility of sugar dissolving in water. Egg whites taken directly from the refrigerator are harder to whip. However, colder eggs are easier to separate. It is recommended to let them return to room temperature before whipping.
- Some reference images:
![Recipe](./IMG_1516.jpg)
![Sifting to separate egg yolks](./DSC08606.jpg)
![Manually separate egg yolks](./DSC08608.jpg)
![Egg yolks](./DSC08612.jpg)
[Whip egg whites](./IMG_0269.jpg)
[Pour into mold](./DSC08618.jpg)
[Preheat oven](./DSC08621.jpg)
[Bake](./DSC08627.jpg)
[Finished product](./DSC08716.jpg)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Tiramisu
![Homemade Tiramisu](提拉米苏成品.jpg)
Tiramisu is a traditional Italian dessert. It requires no oven, is easy to make, and even baking novices can achieve perfect results with zero failures.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Mascarpone cheese
- Ladyfingers
- Brewed espresso (cooled)
- Pasteurized eggs
- Granulated sugar
- Cocoa powder
- Rum (omit if you prefer not to use alcohol; adjust to taste)
- A container for the finished dessert (glass lock container used here)
- Hand mixer (great for building arm strength)
## Ingredients
- Mascarpone cheese: 450g
- Ladyfingers: 1 package
- Cooled espresso: 350ml
- Pasteurized eggs: 4
- Granulated sugar: 50g
- Cocoa powder: 10g
- Rum: 35ml
## Instructions
- Separate the egg yolks from the egg whites.
- Add 10g of granulated sugar to the bowl containing the egg whites and beat until soft peaks form.
- Add the remaining 40g of granulated sugar to the bowl with the egg yolks in three additions, stirring until well combined.
- Add the mascarpone cheese to the egg yolks in three additions, stirring until smooth.
- Add the rum to the egg yolk mixture and stir well.
- Gently fold the beaten egg whites into the egg yolk and cheese mixture in three additions.
- Dip the ladyfingers on both sides into the espresso liquid and arrange them in a single layer at the bottom of the container.
- Alternate layers of cheese mixture and soaked ladyfingers (adjust based on preference and container height).
- Refrigerate for four hours (you can take it out earlier if you can't wait).
- Dust the top with cocoa powder before serving.
## Additional Resources
- [Detailed Tutorial on Beating Egg Whites on Xiachufang](https://www.xiachufang.com/recipe/101779500/)
If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

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# Honey Bread Recipe Without a Stand Mixer
![Finished Product](./无厨师机蜂蜜面包.jpg)
This recipe requires no stand mixer, just patience! You can prepare it in the evening and refrigerate it, then bake it the next day. While the texture isn't quite as good as when using a stand mixer, it's still quite decent. For best results, store it in the fridge and microwave it for a few seconds before eating. Most of the time is spent on the dough rising process.
Estimated Cooking Difficulty: ★★★☆☆
## Essential Ingredients and Tools
Dough Base
- Bread Flour: 400g
- Milk: 200g
- Yeast: 4g
- Egg: 1
- Granulated Sugar: 70g
- Salt: 2g
- Butter: 30g
Honey Water (for brushing on top)
- Honey: 20g
- Water: 20g
Optional (for sprinkling on top)
- Sesame Seeds
## Calculations
The following ingredients are for baking using a rectangular baking pan (10 x 15 inches / approx. 25 x 38 cm) + a square baking pan (9 x 9 inches / approx. 23 x 23 cm) + parchment paper. It is recommended to reduce the quantities according to your needs. This batch lasts about two weeks for breakfast (when stored in the fridge). Note that bread stored in the fridge will harden; simply microwave it for 10-20 seconds to restore softness.
## Instructions
- Make the dough: Mix flour, milk (heated to 40°C, approx. 104°F; I used a microwave for 15-20 seconds), yeast, egg, sugar, and salt.
- Knead the dough until the ingredients are well combined and form a cohesive ball.
- Add the butter and mix in.
- Continue kneading and hand-mixing until evenly combined.
- Start the first rise: Cover the container with plastic wrap and let it rest at room temperature (10-20°C / 50-68°F) for 1-2 hours. A slightly longer time won't negatively affect the result.
- Once the dough has visibly doubled in size, you can start dividing it. At this stage, the dough should no longer be very sticky.
- Divide the dough: Ideally, each piece should weigh 60g for a neat appearance, but you can adjust the size to your preference.
- Roll each small piece of dough into a tongue shape using a rolling pin, then roll it up. Let it rest (second rise) for 10 minutes.
- Roll each piece into a tongue shape again and cut it in half (one becomes two).
- Roll each piece into a tongue shape again and cut it in half again (two becomes four). (You can repeat the rolling/folding steps as much as time permits, just ensure the final portion size is consistent.)
- Line the baking pan with parchment paper and pour in some peanut oil. Dip the bottom of each rolled piece into water and then flour before placing it in the pan.
- Second rise (cover with plastic wrap). You can place this in the fridge and bake it the next day.
- Brush with egg wash.
- Bake at 180°C (355°F) for 18-20 minutes.
- Once out of the oven, brush with honey water and sprinkle with sesame seeds.
## Additional Notes
- The proofing time is not fixed; check every hour to confirm. It is ready when it visibly doubles in size. It is recommended to proof until it is 2 to 2.5 times its original size.
- The size of the dough does not significantly affect the texture or baking results, so you can adjust it according to your preference.
- Reference: Xia Chu Fang - Crispy Bottom Honey Mini Bread
If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull Request.

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# How to Make Fried Milk
![Fried Milk成品](./炸鲜奶.jpg)
Fried milk is a dessert with a crispy exterior and tender interior, moderate nutritional value, medium difficulty to prepare, and an estimated preparation time of about 20 minutes.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Milk
- Cornstarch
- Breadcrumbs
- Eggs
- White sugar
- Bread mold (or shallow dish)
## Calculation
Determine how many servings you want to make before each preparation. One serving yields approximately 12 pieces.
Per serving:
- Milk 250g
- Cornstarch 30g
- Breadcrumbs 100g
- Eggs 2
- White sugar 30g
## Instructions
- Pour the milk into a bowl
- Add cornstarch and white sugar, and stir well
- Brush the mold with cooking oil
- Heat the milk in a pot over medium heat until it boils
- Reduce to low heat after boiling, stirring continuously while cooking
- Remove from heat when the milk *becomes thick*, and pour it into the mold
- Place the mold in the refrigerator to **cool for 1 hour**
- Take it out, cut into evenly sized strips, and place them in a bowl
- Pour half of the breadcrumbs into the bowl, coat the milk strips, then remove and set aside
- Crack the eggs into a new bowl, beat well, and set aside
- Coat the milk strips with the egg mixture and the remaining breadcrumbs
- Pour enough oil into the pot to cover the milk strips, then fry them
- Stop cooking when the milk strips turn *golden brown*, then plate
## Additional Notes
- Simmer the milk over low heat to ensure even heating
- When frying the milk strips, the oil temperature should not be too high or too low; ideally, maintain it at 50% heat (medium-low)
- Reference: [Wang Gang's instructional video](https://www.bilibili.com/video/BV1U7411E7LH/)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Oven-Baked Basque Cheesecake Recipe
![Finished Product](./Oven-Baked_Basque_Cheesecake.jpg)
The top of the finished cake may not be as dark as shown in online images because your oven might lack convection or top-only heating functions. If your oven has these features, you can use them to achieve better browning.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Cream cheese: 212g (This is the weight of one block, which is convenient; the original recipe uses 250g)
- Granulated sugar: 60g
- Eggs: 2 large
- Egg yolks: 1 large
- Heavy cream: 120g
- Cake flour: 10g
Optional (Chocolate Flavor)
- Chocolate: 38g (I have only tried melting regular chocolate and mixing it in during the heavy cream step)
## Notes
The ingredients below are for a 7-inch round pan. The original recipe uses a 6-inch round pan.
## Instructions
- Soften the cream cheese by microwaving for 10 seconds, then another 10 seconds.
- Add granulated sugar to the cream cheese and beat with an electric mixer until smooth.
- Add 2 whole eggs and 1 egg yolk, mixing until well combined.
- Add heavy cream and mix until smooth.
- Add cake flour and mix until just combined.
- Bake at 220°C (425°F) for 20-25 minutes (I usually bake for 20 or 22 minutes).
- Let it cool completely, then refrigerate overnight for best results.
## Additional Tips
- It is normal for the cake to jiggle slightly when it comes out of the oven. The texture is not at its best while warm; it must be chilled to taste its best!
- Reference: Xia Chu Fang - Basque Cheesecake 'The Simplest Cake' Zero Failure 🔥 Cheese Lovers
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Baked Egg Tarts
![Baked Egg Tarts](./烤蛋挞.png)
Baked egg tarts are a simple and easy-to-make dessert. The semi-finished product can be stored in the freezer for a long time and taken out whenever needed. The preparation time is approximately 1 hour.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
- Tart shells: Any brand is fine
- Eggs
- Milk
- Heavy cream
- White sugar
- Oven: Any size is fine
- Digital kitchen scale
- Mixer: Includes but is not limited to chopsticks, whisks, and other tools
- Sieve: Mesh size approximately 1 mm
## Ingredients Calculation
Per batch:
This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
- Tart shells: Any brand is fine. One full pack contains approximately 30 pieces.
- Eggs: 8 large eggs (regular eggs are fine)
- Milk: 200 ml (regular packaged milk is fine)
- Heavy cream: 450 ml (available at bakeries or supermarkets)
- White sugar: 80 g (regular sugar is fine; fine granulated sugar is preferred for easier melting)
## Instructions
- Place a bowl on the digital kitchen scale and weigh out 450 g of heavy cream (assume the density of heavy cream is 1 for this calculation).
- Add 80 g of white sugar (medium sweetness; adjust according to personal preference, recommended range 60–100 g).
- Add 200 g of milk (assume the density of milk is 1 for this calculation).
- Separate 8 egg yolks and add them to the mixture (egg whites can be saved for other uses).
- Whisk all ingredients evenly until the white sugar is completely dissolved.
- Strain the mixture through a sieve to remove egg membranes, eggshell fragments, undissolved sugar, and clumps of heavy cream.
- Preheat the oven to 220°C (approximately 10 minutes). Remember to take out the baking tray.
- Place the tart shells evenly on the baking tray with a 0.5 cm gap between each.
- Pour the strained mixture into the tart shells. Leave about 0.5 cm of space below the rim; do not overfill.
- At this stage, the semi-finished egg tarts are ready. They can be placed directly into the freezer for quick-freezing and stored for over 12 hours.
- Bake the semi-finished egg tarts in the oven at 200°C for 25 minutes.
- Once baked, they are ready to eat.
## Additional Notes
Please exercise caution with the high temperature of the oven during operation to prevent burns.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Marguerite Cookies Recipe
![Marguerite Finished Product](./玛格丽特饼干.jpg)
Marguerite cookies are typically enjoyed as an afternoon tea snack or alongside hot beverages, making them a classic and popular treat. Their crisp texture and rich buttery flavor make them one of the favorite cookies for many.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Cooked egg yolks
- Butter
- Granulated sugar
- Salt
- Low-gluten flour
- Cornstarch
- Oven
## Calculation
Given the high calorie content of this small dessert, it is necessary to determine how many portions to make before each preparation. One portion is just enough for one person.
Per portion:
- Cooked egg yolk: 1
- Butter: 50 g
- Granulated sugar: 20 g
- Salt: 1 g
- Low-gluten flour: 50 g
- Cornstarch: 50 g
## Instructions
- Melt the butter over a water bath and crush the cooked egg yolks for later use.
- Add sugar, salt, and the crushed egg yolks to the melted butter, and mix well.
- Add the low-gluten flour and cornstarch, and knead into a dough.
- Divide the dough evenly into small balls weighing approximately 8 grams each, then roll them into spheres.
- Press each small ball gently with your thumb to create cracks.
- Preheat the oven to 150°C, place the small balls in the oven, and bake for 20 minutes.
- Allow to cool slightly before serving.
## Additional Notes
- Adjust the ratio of salt to sugar according to personal preference. For other flavors, you can substitute 3 grams of cornstarch per portion with cocoa powder or matcha powder.
- If conditions permit, sifting ingredients such as egg yolks and low-gluten flour will improve the texture.
- Granulated sugar was chosen due to the ease of obtaining it; if possible, substitute with 30 grams of powdered sugar.
- If an oven is not available, a microwave or air fryer can be used. For the microwave, use high power for 2-3 minutes; for the air fryer, use 150°C for 20 minutes.
- Reference: [100 Types of Mailable Cookies - Crispy and Soft, Melts in Your Mouth~-Bilibili](https://b23.tv/NZCsV0x)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Red Pomelo Cake
Red pomelo cake is a basic air fryer dessert, serving one person. Ingredient preparation takes 10 minutes, and cooking takes 25 minutes.
Estimated cooking difficulty: ★★★
## Essential Ingredients and Tools
- Air fryer
- Eggs
- Red pomelo flesh
- Flour
- Aluminum foil pan
- Oil
- Sugar
- Water
## Measurements
One serving is for one person. For multiple servings, increase the quantities proportionally. In this example, the aluminum foil pan has a diameter of 18 cm. If using a larger pan, please increase the ingredients proportionally.
For one serving:
- 2 eggs
- 80g flour
- 20g red pomelo flesh
- 15ml oil
- 80ml water
- 15g sugar
## Instructions
- Crack 2 eggs into the aluminum foil pan and add 20g of red pomelo flesh.
- Pour 15ml of oil into the pan and shake it to evenly coat the bottom.
- Add 10g of sugar, 40g of flour, and 40ml of water to the pan.
- Stir clockwise with chopsticks until the mixture becomes a pale yellow batter.
- Add 5g of sugar, 40g of flour, and 40ml of water to the pan.
- Continue stirring with chopsticks until the mixture becomes a pale yellow batter.
- Place the pan on the air fryer basket and bake at 180°C for 15 minutes.
- Open the air fryer, carefully remove the pan, and flip the cake using chopsticks or a spoon.
- Continue baking at 180°C for 8 minutes.
- Remove and serve.
## Additional Notes
- If you prefer a sweeter taste, you can add an extra 10g of sugar.
- The amount of red pomelo flesh can be adjusted, but it is best not to exceed 40g per serving to avoid affecting the appearance of the finished cake.
- "Batter" refers to a mixture with no lumps of flour and an even color throughout.
- The aluminum foil pan will be hot right out of the oven. Use tongs or heat-resistant materials like a damp cloth to handle it.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Recipe for Gajar Ka Halwa (Carrot Pudding)
> Gajar Ka Halwa(गाजर का हलव)— Indian Carrot Pudding
Gajar Ka Halwa is one of India's most classic desserts, especially beloved during winter and festivals (such as Diwali). Freshly grated carrots are slow-cooked in milk, then enriched with ghee, sugar, and nuts to create a rich, sweet dessert with a golden-red hue. The process is simple but requires patience, taking about 45 minutes to complete.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Carrots (red carrots are recommended)
- Whole milk
- Sugar
- Ghee— can be substituted with butter
- Cardamom Powder
- Cashews
- Almonds
- Raisins
- Grater
- Heavy-bottomed pot
## Calculations
Determine how many servings you wish to prepare before starting. One serving is sufficient for 3-4 people.
Per serving:
- Carrots: 500g (approximately 5-6 medium-sized carrots)
- Whole milk: 500ml
- Sugar: 80g (adjustable to 60g-100g based on personal preference)
- Ghee: 40g
- Cardamom Powder: 3g
- Cashews: 15g
- Almonds: 15g
- Raisins: 15g
## Instructions
- Peel the carrots and grate them into fine shreds using a grater.
- Melt 20g of ghee (half the total amount) in a heavy-bottomed pot over medium heat.
- Add the grated carrots and sauté for **3-5 minutes**, until the *carrots soften and become fragrant*.
- Pour in 500ml of whole milk and stir well.
- Bring to a boil over high heat, then reduce to medium-low heat to maintain a *gentle simmer*.
- **Stir continuously for 25-30 minutes** until the *milk is almost completely absorbed and evaporated by the carrots* (this is the most crucial step; patience and constant stirring are required to prevent burning).
- When there is little to no liquid left in the pot, add 80g of sugar and stir to combine.
- The mixture will release moisture again; continue cooking over medium-low heat for **5-8 minutes** until the *moisture evaporates again*.
- Add the remaining 20g of ghee and 3g of cardamom powder, and sauté for 2 minutes.
- In a separate small pan, fry the cashews, sliced almonds, and raisins separately in a small amount of ghee until *golden* (about 1 minute). Note that the raisins will puff up.
- Mix half of the fried nuts and raisins into the carrot pudding.
- Plate the dessert and garnish with the remaining nuts and raisins.
## Additional Content
- Carrot sweet cake can be enjoyed both hot and cold, with each offering its own unique flavor.
- Using red carrots yields a more appealing color than using orange carrots.
- For a richer texture, you can substitute part of the milk with heavy cream.
- Store in an airtight container in the refrigerator for 4-5 days. Heat in the microwave for 1 minute before serving.
- This dessert is made in almost every household in India and is essential for Diwali and weddings.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Mochi with Taro Paste
![Finished Mochi with Taro Paste](./芋泥雪媚娘成品.jpg)
Mochi with Taro Paste is a dessert that is perfect for making for children. No oven is required, so even beginners can succeed in making it. Estimated preparation time: 2 hours.
Estimated cooking difficulty: ★★★☆☆
## Essential Ingredients and Tools
- Lipu Taro (available on e-commerce platforms, affordable and fresh)
- Purple sweet potato powder
- Milk
- Glutinous rice flour
- Cornstarch
- Butter
- Heavy cream
- Granulated sugar
- Food processor (an electric hand mixer also works)
- Sieve
- Plastic wrap
- Granulated sugar
## Ingredients
- Lipu Taro: 200g
- Purple sweet potato powder: 3g
- Milk: 165g
- Glutinous rice flour (Part A): 50g
- Glutinous rice flour (Part B): 75g
- Cornstarch: 22g
- Butter: 30g
- Heavy cream (Anchor brand recommended): 145g
- Granulated sugar: 26g
## Instructions
- Cut the taro into chunks and boil over high heat until soft (about 40 minutes). Place all the taro into a food processor.
- Add 30g of milk and 25g of heavy cream, then blend until smooth.
- Add 3g of purple sweet potato powder and 18g of granulated sugar, and continue blending until you have a smooth taro paste.
- In a separate bowl, combine all of Glutinous rice flour (Part B), 22g of cornstarch, 135g of milk, and 50g of granulated sugar. Mix well and sieve once. Cover with plastic wrap and poke a few small holes in it. Steam over medium heat for 30 minutes.
- While the mixture is steaming, place Glutinous rice flour (Part A) in a frying pan and stir-fry over low heat until it turns slightly yellow (i.e., cooked). Set aside as dusting powder.
- Take the steamed glutinous rice and milk mixture (which should be jelly-like) while it is still hot. Add 30g of butter and knead until the butter is fully absorbed by the dough. Then, refrigerate for one hour.
- In another bowl, add 120g of heavy cream and 8g of granulated sugar. Whip until stiff peaks form, then transfer to a piping bag for later use.
- Take the chilled dough out, knead for 5 minutes, and divide into 30g portions. Dust each portion evenly with 2g of dusting powder to prevent sticking. Roll each portion into a circle. Pipe 5g of whipped cream onto the center, place 30g of taro paste on top, and then wrap the dough around the filling like a bun (trim any excess dough if necessary).
- After wrapping, dust the top evenly with another 2g of dusting powder to prevent sticking.
- Repeat the above steps until all ingredients are used up.
## Additional Notes
- It is best to wear non-stick gloves during preparation.
- The mochi can be eaten immediately after making; no further heating is required.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make English Scones
![Example of the finished dish](./英式司康.png)
English scones are a simple and quick afternoon tea dessert, best enjoyed with jam, tea, and coffee. The finished product features a rich aroma of eggs and dairy, with a moderate amount of sugar that isn't overly sweet.
Estimated cooking difficulty: ★★★
## Essential Ingredients and Tools
- Unsalted butter (President brand recommended)
- Cake flour
- Sugar
- Salt
- Baking powder
- Eggs
- Heavy cream
- Cream cheese (optional)
## Calculations
Before each batch, determine how many servings you want to make. One serving is sufficient for 4-6 people.
Per serving:
- Unsalted butter: 40g
- Cake flour: 180g
- Sugar: 30g
- Salt: 1g
- Baking powder: 5g
- Eggs: 1 large (approx. 50g)
- Heavy cream: 45g
- Cream cheese: 50g
## Instructions
- Beat the eggs. Measure out 30g of the egg liquid into a clean container. Add the full amount of heavy cream and cream cheese, and mix until well combined. If the cheese is too hard, warm it via a water bath to about 40°C before mixing.
- In a separate clean container, combine the cake flour, salt, sugar, and baking powder, and mix evenly.
- Cut the butter into small cubes and add them to the dry mixture from the previous step. Use your hands to rub the butter into the flour mixture until it resembles coarse cornmeal.
- Pour the egg and dairy mixture from the first step into the flour-butter mixture. Stir until just combined, then gently press and fold to form a uniform dough.
- Place the dough on a work surface and roll it out into a sheet about 1.5cm thick. Cut into desired shapes using a knife or a scone cutter.
- Brush the remaining 20g of beaten egg over the surface of the scones.
- Preheat the oven to 180°C and bake for 27 minutes.
## Additional Notes
- The simplest way to portion the dough is to roll it into a circle and cut it into 6 wedges using a knife.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or a Pull request.

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# How to Make Strawberry Ice Cream
Strawberry ice cream is simple yet delicious and can be made in many different variations. This time, we will make a delicious strawberry ice cream using fresh, in-season strawberries that **does not require churning**.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Sweetened condensed milk
- Strawberries
- Heavy cream
- Vanilla extract
- Ice cream mold (optional)
## Measurements
For one batch:
- Strawberry Syrup:
- Strawberries: 500g
- Granulated sugar: 45g
- Vanilla extract: 1g
- Salt: 1g
- Ice Cream Base:
- Vanilla extract: 5g
- Salt: 1g
- Heavy cream: 6g
- Sweetened condensed milk: 400g
## Instructions
- Start by making the strawberry syrup. Wash the strawberries and remove the leafy tops. Cut the strawberries into **5mm** pieces. Set aside half of the chopped strawberries to fold into the ice cream later.
- Place the remaining chopped strawberries and sugar into a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and form a syrup in the pan.
- Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape, and the syrup thickens slightly.
- The syrup is ready when it holds its shape for **3 seconds** after being drizzled off the spoon. Remove from heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
- While the syrup cools, prepare the ice cream base. In a bowl, combine the sweetened condensed milk, heavy cream, vanilla extract, and salt. Whisk the mixture with a hand mixer until it becomes light and fluffy and forms soft peaks.
- Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the base into a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.
- Cover the ice cream and freeze for **8 hours**, then scoop and serve.
## Additional Notes
- Exercise caution during preparation to avoid cuts or burns.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Yogurt Panna Cotta
![Example finished dish](./yogurt-panna-cotta.png)
Panna cotta is an excellent dessert option to serve after a meal, and it pairs wonderfully with jams, fresh fruits, and vanilla. This version incorporates plain yogurt to balance the sweetness and prevent it from being overly rich.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Heavy cream
- Sugar
- Plain yogurt
- Gelatin sheets
- Fine-mesh sieve
## Preparation
Before starting, decide how many servings you wish to make. One batch yields enough for 3 to 6 people.
Per serving:
- Heavy cream: 200g
- Sugar: 40g
- Plain yogurt: 250g
- Gelatin sheets: 6g
## Instructions
- Cut the gelatin sheets into small pieces and soak them in cold water.
- Place the heavy cream and sugar in a saucepan and heat to 60°C (140°F).
- Remove the saucepan from the heat. Take the gelatin out of the water, squeeze out excess moisture, and add it to the warm cream. Stir until fully dissolved.
- Allow the cream mixture to cool to 40°C (104°F), then stir in the plain yogurt until well combined.
- Strain the mixture through a fine-mesh sieve twice to ensure smoothness.
- Divide the mixture into suitable containers and refrigerate for at least 4 hours.
## Additional Notes
- Traditional panna cotta is made solely with heavy cream and contains more sugar, resulting in a richer, sweeter taste. This modified version is lighter and less sweet, making it easier to enjoy.
If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull Request.

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# How to Make Snowflake Crisp
![Finished Snowflake Crisp](./雪花酥成品.jpg)
Snowflake Crisp is a quick and easy dessert, perfect for gifting in boxes. It takes about 30 minutes to prepare.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
### Tools
- Non-stick frying pan
- Baking spatula (a regular spatula can be used as a substitute; be careful not to damage the non-stick coating)
- Disposable plastic gloves
- Snowflake Crisp / Nougat mold
- Rolling pin
### Ingredients
- Unsalted butter
- Marshmallows
- Whole milk powder
- Mixed nuts (Three Squirrels Daily Nuts recommended)
- Biscuits (non-stuffed biscuits recommended; Xiaofu or specialized Snowflake Crisp baking biscuits are good choices)
## Measurements
Per batch:
- Unsalted butter: 20g
- Marshmallows: 75g
- Whole milk powder: 40g
- Mixed nuts: 60g
- Biscuits: 75g
## Instructions
- If the biscuits are larger than a one-yuan coin, cut them into small pieces first.
- Add the unsalted butter to the pan and heat over low heat until completely melted.
- Add the marshmallows to the pan and stir with a spatula until melted and evenly combined with the butter.
- Add 20g of milk powder to the pan and stir with a spatula. Turn off the heat immediately after the milk powder is evenly mixed with the butter and marshmallow mixture.
- While still hot, add the prepared mixed nuts and biscuits to the pan and stir with a spatula.
- Once the mixture cools down to a touchable temperature, put on disposable plastic gloves. Knead in the pan or pull and stretch with both hands to evenly distribute the biscuits, nuts, marshmallows, butter, and milk powder.
- Press the mixture into the mold, pressing the edges firmly. Use a rolling pin to flatten it. For any uneven sides, use your hand to press them into straight edges as much as possible.
- Let it cool at room temperature. Once completely cooled, remove from the mold. Cut into pieces following the mold's lines or into your preferred size. Sprinkle with the remaining milk powder, ensuring all sides of the Snowflake Crisp are coated.
## Additional Notes
- The longer the marshmallows are heated, the harder the final product will be.
- Reference: [【A Small Pot, Ten Minutes to Make Viral Strawberry "Snowflake Crisp" - Bilibili】](https://b23.tv/P547ILO)
If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Konjac Cake
Konjac cake is a low-calorie dessert. The cake itself is gluten-free and uses zero-calorie sweeteners instead of white sugar, making it ideal for those on a fat-loss diet. Including baking time, it generally takes about **0.5 hours** to complete.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
### Tools
* Oven
* Electric hand mixer
* Metal cake pan (any shape)
* Baking paper
* Spatula (for folding and smoothing the batter)
* Heat-resistant gloves
* [Optional] Egg separator
### Ingredients
* Eggs
* Erythritol
* Cocoa powder
* Konjac flour
* Cream of tartar
## Measurements
Per serving (9.25 × 5 × 1 inches):
* 3 eggs
* 50g Erythritol
* 10g Cocoa powder
* 10g Konjac flour
* 1g Cream of tartar
## Instructions
### Preheat the Oven
* Start preheating the oven to 350 ℉ (150 ℃) before preparing the batter to save time.
### Initial Separation Steps
* Take fresh eggs out of the refrigerator.
* Prepare two clean, dry containers to hold the egg whites and yolks separately.
* The container for egg whites can have slight moisture but **must be completely free of oil**; the container for egg yolks must not have any water droplets.
* Crack the eggs and separate the whites from the yolks into the two containers using your hands or an egg separator.
* Ensure the yolks do not break, and **no yolk should mix into the egg whites**, as this will severely hinder whipping. (Small white chalazae strands are fine to enter the whites and do not affect the process.)
* (Note: If not using a stand mixer, the container holding the egg whites will also be used for whipping. To prevent overflow, ensure the volume does not exceed **1/8** of the container's capacity after adding all the egg whites.)
### Whipping the Egg Whites
* Add 1g of cream of tartar to the egg whites.
* Whip on high speed until the mixture reaches a *coarse bubbly state*, then add 50g of erythritol.
* Reduce the mixer to medium-low speed and whip until the egg whites reach a *stiff peak state* (when the mixer head is lifted, short, upright peaks form; when the container is inverted, the whites should stick to the container and not fall out).
* At this point, the egg whites are whipped to the required consistency.
* Keep the mixer head close to the bottom of the container to prevent a situation where the top layer is whipped but the bottom remains liquid.
### Mixing Other Ingredients
* Add the separated egg yolks to the whipped egg whites and mix evenly with an electric mixer at low to medium speed.
* Add **10g cocoa powder** and **10g konjac flour** to the egg whites. First, fold them in gently with a spatula because using an electric mixer directly may cause the powder to splash.
* The folding technique is as follows:
* Hold the spatula with your right hand and insert it from the center of the mixing bowl to the bottom of the batter.
* Scrape towards the 8 o'clock direction until you hit the side of the bowl. Gently lift the batter into the air, then move it back to the center of the bowl to release it.
* Hold the mixing bowl with your left hand and rotate it from the 9 o'clock position to the 7 o'clock position. This completes one cycle with a rotation of 60 degrees.
* The speed should be approximately 2 strokes per second.
* This method is from *Kojima Sensei's Cake Class*. In layman's terms, it is like stir-frying vegetables.
* After folding, mix evenly with an electric mixer at low speed.
### Baking
* Line the mold with parchment paper, ensuring it fits snugly against the bottom and inner walls.
* Pour the cake batter into the mold, smooth the top with a spatula, and then tap the mold a few times to remove large air bubbles.
* Bake for 25 minutes.
* Once baked, remove the mold using heat-resistant gloves.
### Cooling and Unmolding
* (Optional) Drop the mold from a height to release trapped steam.
* Invert the mold for 10 minutes to allow the cake to cool.
* Unmolding the cake immediately before it has cooled may damage it.
* This step may be **hot**, so be sure to wear heat-resistant gloves.
* Unmold the cake, slice it with a spatula, and serve.
## Additional Information
* This recipe is primarily based on the video [Keto Konjac Chocolate Cake｜生酮蛋糕](https://youtu.be/gzXlOrGI54U).
* The process for whipping egg whites and other steps is heavily inspired by the [Chiffon Cake](../戚风蛋糕/戚风蛋糕.md) preparation method.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Guilinggao
![Finished Guilinggao](./龟苓膏成品.jpg)
Estimated Cooking Difficulty: ★★
---
## Ingredients and Tools Needed
- Guilinggao powder: 25 g
- Cold water: 120 ml
- Boiling water: 500 ml
- White granulated sugar: 100 g
- Small pot
- Stirring utensil
- Mold or bowl
---
## Yield
Each batch yields approximately 3–4 small bowls, suitable for 2–4 people.
---
## Instructions
1. Pour 25 g of Guilinggao powder and 120 ml of cold water into a pot. Stir thoroughly until no lumps remain.
2. In another container, add 100 g of white granulated sugar and pour in 500 ml of boiling water. Stir until the sugar is completely dissolved.
3. Slowly pour the sugar water into the Guilinggao powder mixture, stirring immediately to prevent clumping.
4. Transfer the mixture back into the pot. Heat over medium-low heat while stirring continuously to prevent sticking to the bottom.
5. Cook until the liquid thickens and begins to form small bubbles, then remove from heat.
6. Quickly pour the mixture into a mold and allow it to cool and set naturally. For better texture, refrigerate for 1–2 hours before serving.
---
## Additional Tips
- Avoid moving the container while the Guilinggao is cooling, as this may affect its setting.
- Avoid using high heat during cooking to prevent clumping or burning the bottom.
- You can add honey, condensed milk, or fruit according to your personal preference.
- The concentration of Guilinggao powder may vary slightly by brand. Refer to the package instructions and adjust the ratios as needed.
---
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Drink a B-52
The B-52 is a unique cocktail experience, best enjoyed with a short straw, a napkin, and a lighter.
Ignite the drink and down it in one gulp through the straw. This delivers the thrilling sensation of experiencing both cold and heat simultaneously—a contrast only fully appreciated by trying it yourself.
Using a straw is particularly suitable for women. The most thrilling way to drink it is to consume it all in one go. Be careful to avoid touching the rim of the glass to prevent burns. Allow the flame to extinguish inside your mouth to fully savor the flavor.
Estimated Difficulty: ★★★
## Ingredients and Tools
- Kahlúa Coffee Liqueur
- Baileys Irish Cream
- Sky Vodka Original
- Bar spoon
- Liqueur glass
- Lighter
## Measurements
Per serving:
- Kahlúa Coffee Liqueur: 10 ml
- Baileys Irish Cream: 10 ml
- Sky Vodka Original: 10 ml
## Instructions
- Pour the Kahlúa Coffee Liqueur into the liqueur glass, filling it to the bottom 1/3 (10 ml).
- Slowly pour the Baileys Irish Cream over the back of the bar spoon, filling the middle 1/3 (10 ml). Go slowly to ensure distinct layers. (Pouring too quickly will cause the liqueur and coffee to mix.)
- Finally, pour the Sky Vodka Original on top (10 ml).
- Warm the rim of the glass with a lighter.
- Final step: Ignite the drink. Do you see the small pale blue flame?
## Additional Notes
- The common method in bars is to provide a straw. Insert it while the flame is still burning, then quickly inhale the entire drink.
- Because the straw is narrow, oxygen is limited, causing the flame to extinguish. Do not worry. You will feel a hot, spicy sensation traveling down your throat to your stomach, followed by a lingering aftertaste of coffee and cream. It is both thrilling and delicious.
If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

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# How to Make a Mojito
A Mojito is a traditional Cuban highball cocktail.
This drink has a relatively low alcohol content (approximately 10%).
Estimated difficulty: ★★★
## Required Ingredients and Tools
- Crushed ice
- Chilled soda water
- Juicer
- Highball glass
- Muddler
## Ingredients (Per Serving)
- One lime (cut in half)
- Five mint leaves
- 20ml syrup
- 45ml gold rum
- 10ml Blue Sky original vodka
## Instructions
- Cut one half of the lime into small pieces, place them in the highball glass, and muddle them to extract the juice using the muddler;
- Rub 3-4 mint leaves along the rim of the glass, then place them inside;
- Add 20ml of syrup;
- Add 45ml of gold rum;
- Squeeze the juice from the remaining lime half into the glass;
- Gently stir to achieve a semi-melted state for the sugar/syrup;
- Add crushed ice to the glass until it fills 3/4 of the volume;
- Top up with chilled soda water until the crushed ice is just covered;
- Stir gently for half a minute;
- Fill the highball glass to the brim with additional crushed ice;
- Slap the remaining sprig of mint to awaken its aroma, insert it into the crushed ice, and use it as garnish.
## Additional Information
- Reference: [【Bilibili】Mojito (Mojito) One of the world's most famous classic cocktails.](https://www.bilibili.com/video/BV1jg4y187kB)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Winter Melon Tea
Winter melon tea is a refreshing traditional beverage. Beginners typically need 4 to 5 hours to complete it.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Winter melon
- Rock sugar
- Plastic wrap
- Strainer
- Large pot
## Calculations
Before each preparation, determine how many servings you want to make. One serving is exactly enough for 4–5 people.
Per serving:
- Winter melon: 1000g
- Rock sugar: 300g
## Instructions
1. **Prepare the winter melon**: Peel the winter melon, remove the seeds, and cut it into small pieces (no larger than 4cm per piece).
2. **Add rock sugar**: Mix the winter melon with the rock sugar until well combined. Cover with plastic wrap and refrigerate for at least 2 hours.
3. **Cook the winter melon**: The winter melon will have released a lot of water. Pour it into a pot, bring to a boil over high heat, then reduce to medium-low heat and simmer slowly for 1–2 hours. Stir frequently to prevent sticking.
4. **Strain the winter melon tea**: Use a strainer to filter the cooked winter melon tea liquid, removing the melon pieces and keeping only the liquid.
5. **Cool down**: Let the winter melon tea liquid cool, then pour it into a clean container and refrigerate.
6. **Serve**: The prepared winter melon tea liquid is a concentrate. Add water or other beverages according to your preference. It can be enjoyed hot or cold.
## Additional Notes
- **Taste adjustment**: The amount of rock sugar can be adjusted to achieve your preferred level of sweetness.
- **Storage method**: Store in the refrigerator. It is recommended to consume within 1 week.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Bingfen
![Shi Liangfen (Bingfen) Finished Product 1](./石凉粉(冰粉)成品1.jpg)
![Shi Liangfen (Bingfen) Finished Product 2](./石凉粉(冰粉)成品2.jpg)
Shi Liangfen, also known as Bingfen in some regions, is a famous local snack from Shihe District, Xinyang City, Henan Province, belonging to the Yu cuisine category. This dish is similar to jelly but is healthier because it is made from natural plants. Served with mint juice, lemon juice, red beans, and other condiments, it is refreshing and helps relieve summer heat. It is deeply loved by locals and suitable for people of all ages.
The preparation method is simple but time-consuming, with an estimated duration of 3 hours (including 2.5 hours for setting).
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- 200g Bingfen seeds
- A piece of gauze for filtering soy pulp
- 2000g cooled boiled water
- 10ml mint juice / 10g mint powder
- Disposable transparent plastic cups (optional)
- Water-activated glowing ice cubes (optional)
## Calculation
Determine how many portions you plan to make before each preparation. One portion is enough for 5 people.
Per portion:
- 200g Bingfen seeds
- 2000g cooled boiled water
- 10ml mint juice / 10g mint powder
## Instructions
- Pour the cooled boiled water into a basin;
- Wrap all the Bingfen seeds in the gauze and tie the opening;
- Place the wrapped Bingfen seeds into the cooled boiled water and knead vigorously for 6 minutes;
- Then let the cooled boiled water sit for 2.5 hours until it sets;
- Scoop the Shi Liangfen into prepared disposable transparent plastic cups, add 10ml mint juice or 10g mint powder (lemon juice, hawthorn juice, or mulberry juice can also be used), add the water-activated glowing ice cubes, and stir slowly with a spoon.
## Additional Notes
- During the process, observe the color and viscosity changes of the cooled boiled water. If the color is too light or the water is not sticky, it indicates that the amount of Bingfen seeds is insufficient or the kneading force and time were inadequate.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Indian Chai
> Masala Chai— Indian Spiced Tea
Masala Chai is India's national beverage, with almost every Indian drinking 2–3 cups daily. "Masala" means "mixed spices," and "Chai" means "tea." Black tea is boiled with milk and spices such as ginger, cardamom, and cinnamon, resulting in a rich, mellow flavor with a unique spicy warmth. On the streets of India, you can see "Chai Wallahs" (tea vendors) preparing fresh chai at stalls, a process that takes about 10 minutes.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Black tea (CTC black tea is best, or Assam black tea)
- Whole milk
- Ginger
- Green cardamom
- Cinnamon stick
- Cloves
- Black peppercorns
- Sugar
- Small saucepan
## Calculations
Determine how many servings you want to make before starting.
Per serving (approximately 200ml):
- Water: 120ml
- Whole milk: 120ml
- Black tea: 8g (about 2 teaspoons)
- Ginger: 5g (about a 1cm piece), crushed
- Green cardamom: 2 pods, crushed open
- Cinnamon stick: 1 small piece (about 2cm)
- Cloves: 2
- Black peppercorns: 2, crushed
- Sugar: 10–15g (adjust to taste)
## Instructions
- Crush the ginger (no need to chop finely; crushing is enough to release the juice)
- Crush the cardamom pods with the back of a knife to expose the seeds inside
- Crush the black peppercorns
- Pour 120ml of water into the small saucepan
- Add the crushed ginger, cardamom, cinnamon stick, cloves, and black peppercorns
- Bring to a boil over high heat, then reduce to low heat and **simmer for 2 minutes** to fully release the spice flavors
- Add 8g of black tea and continue to simmer on low heat for **2 minutes**, until the *tea turns a darker color*
- Pour in 120ml of whole milk
- Heat over medium heat, **watching closely**; reduce to low heat immediately when the chai *starts bubbling up* (milk can easily boil over)
- Simmer on low heat for **2–3 minutes**, occasionally lifting the pan and pouring the mixture back in (repeat 3–4 times) to thoroughly blend the tea and milk
- Add sugar and stir until dissolved
- Turn off the heat
- Strain into a teacup using a sieve to remove tea leaves and spice residue
- Serve hot
- CTC tea (made using the Crush, Tear, Curl process) is the best choice for Indian chai because its fine particles release a rich tea flavor in a short time. Chinese Keemun black tea or Dianhong can also be used as substitutes.
- The ratio of milk to water can be adjusted according to personal preference. For a stronger chai, use more milk and less water; for a lighter version, use more water and less milk.
- Ginger is the soul of Indian chai; it is not recommended to omit it.
- Indians tend to make chai very sweet. If this is not to your taste, you can reduce the amount of sugar.
- In India, chai is not just a beverage but also a social culture. Friend gatherings, business negotiations, and even first meetings often begin with a cup of chai. Statistics show that India consumes over 1 billion cups of tea daily.
- Indian street-side chai stalls (Chai Wala) typically serve tea in clay cups (Kulhad), imparting a unique earthy aroma to the brew.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make a Boilermaker
**Alcohol consumption is harmful to health. Minors are prohibited from drinking.**
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
Ingredients
- Bourbon whiskey
- Coca-Cola
- Ice cubes
- Lemon (optional, for enhanced flavor)
Tools
- Manual citrus juicer
## Measurements
One serving, approximately 900 ml (including ice)
- Whiskey: 100 ml
- Coca-Cola: 500 ml
- Lemon: 1 piece
- Ice cubes: 300 g
## Instructions
Preparing the Lemon
1. Cut the lemon in half (**with the knife perpendicular to the line connecting the stem and blossom ends of the lemon**), and slice one piece from one half for garnish.
2. Cut the remaining lemon halves in half again. Use the citrus juicer to extract juice from the four resulting quarters into a container for later use.
3. Place the squeezed lemon halves into a container for later use.
Final Assembly
1. Choose a glass; a large glass or metal bucket with a capacity of about 1 liter is recommended.
2. Add the ice cubes and squeezed lemon halves to the glass (arrange the lemon and ice according to personal preference).
3. Pour in 15 ml of lemon juice (add more or all of it if you prefer a sour taste).
4. Slowly pour Coca-Cola along the side of the glass until it reaches 3/4 of the way to the rim (maintain a ratio of approximately 5:1 for Coca-Cola to whiskey).
5. Pour in the whiskey until the glass is full.
## Additional Notes
The flavor of the whiskey in a Boilermaker is masked by the ice and Coca-Cola, making it easy for those with low alcohol tolerance to overconsume unknowingly. Please ensure the safety of yourself and others when preparing this drink.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Kiwi Spinach Special Blend
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Ingredients:
- Kiwi
- Apple
- Spinach leaves (2-5 leaves)
- Water
- White sugar
- Tools
- Juicer
## Measurements
- Drinking water: 700ml
- Kiwi: 2 pieces
- Apple: 1/2 piece
- Spinach leaves: 4 leaves
- White sugar: 12 grams
## Instructions
- Cut the kiwi in half, then divide each half into four small pieces
- Dice the apple
- Remove the stems from the spinach leaves, keeping only the leafy parts
- Chop the spinach finely
- Pour everything into the juicer's blending cup
- Add water
- Add white sugar
- Start the blender and blend for about 4 cycles of 15 seconds each (pause every 15 seconds to check the consistency)
## Additional Notes
- Regarding the amount of white sugar: Full sweetness is 12g, but you can adjust it between 0-12g according to your preference
- This recipe is inspired by IKEA's Kiwi Spinach Juice. It may not be as delicious as the original, but it's still good
- Improvements are welcome!
### Final Product
![Kiwi Spinach Special Blend](kiwi-example.jpg)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Milk Tea
Milk tea is a simple and easy-to-make beverage. Beginners can typically prepare it in about 30 minutes.
Estimated Cooking Difficulty: ★★
## Required Ingredients and Tools
- Bagged black tea (Lipton Yellow Label is recommended)
- Whole milk powder or evaporated milk
- Cups, such as graduated measuring cups, ceramic mugs, or thermal tumblers
## Measurements
Per serving:
- 2 bags of bagged black tea (approximately 4g)
- 11-12g of milk powder
- 5-7g of sugar
## Instructions
- Place 2 bags of bagged black tea into a cup and add 180-200mL of **boiling water**.
- **Let it steep for 20 - 30 minutes**.
- Measure 11-12g of milk powder and 5-7g of sugar, and add them to the liquid from the previous step.
- Stir well and enjoy.
## Additional Tips
- After adding boiling water, try to keep the inside of the cup warm, for example, by using a cup with a narrow opening or covering it with a lid. If the ambient temperature is low, using a measuring cup might cause the boiling water to cool before it hits the tea; in such cases, you can estimate the volume directly without a measuring cup.
- After the steeping time is complete, lift or stir the tea bag to ensure more even brewing.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Yangzhi Ganlu
I didn't use sago pearls because I didn't have any at home, but I had plenty of chia seeds, which I used as a substitute. Moreover, chia seeds only need to be soaked, not boiled, saving a lot of time!
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Glass
- Fruit knife
- Milk
- Ice cubes
- Blender/Juicer
## Ingredients
Per serving:
- Chia seeds: 24g
- Milk: 50ml
- Ice cubes: 2 small cubes
- Mango: 1 piece
- Grapefruit: 1/2 piece
- Coconut milk: 150ml
Garnish (optional):
- Shredded dried mango
- Shredded dried orange
## Instructions
- Soak chia seeds in milk for 10 minutes.
- While the seeds are soaking, peel and dice half a mango and the grapefruit, then place them in the glass.
- Cut the other half of the mango into small pieces, add ice cubes and coconut milk to the blender, and blend until smooth.
- Pour the mixture into the glass and add garnish (if using).
- Enjoy while writing code!!
## Additional Information
If you follow this guide and encounter any issues or have suggestions for improvement, please open an Issue or submit a Pull request.

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# How to Make Lemonade
![Finished Lemonade](./柠檬水.jpg)
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Ingredients
- Lemon
- Fruit Honey
- Ice (optional)
- Tools
- Shaker
## Measurements
One serving, approximately 500 ml
- Lemon: 40–45 g
- Fruit Honey: 40–45 g
- Ice: A few cubes (optional)
## Instructions
- Weigh 40–45 g of lemon and place it in the shaker
- Cover the shaker and shake vigorously about 10 times
- Add 40–45 g of fruit honey
- Add water
- Shake well to mix
- Finally, add ice to taste
## Additional Information
- Reference: [Lemonade Tutorial](https://v.douyin.com/TVNTcXDi46I)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Thai Hand-Label Black Tea
![Finished Thai Hand-Label Black Tea](./Thai Hand-Label Black Tea.jpg)
Thai Hand-Label Black Tea is a milk tea commonly found on the streets of Thailand, known for its rich, pure flavor and creamy texture.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Water
- Tea powder
- Condensed milk
- White sugar
- Milk
- Digital scale
- Measuring container
- Hong Kong-style milk tea filter bag
## Calculations
Before each preparation, determine how many servings you want to make. One serving is sufficient for one person.
Per serving:
- Water (600cc)
- Tea powder (20g)
- White sugar (24g)
- Milk (18ml)
- Condensed milk (24g)
## Instructions
- Boil 600cc of water over high heat.
- Place 20g of tea powder into the filter bag, pour the boiling water through the bag, and filter it 20 times.
- Using a digital scale, measure 24g of condensed milk, 24g of white sugar, and 18ml of milk, then place them into a kettle with a capacity of 1000ml or more.
- Pour the filtered tea into the kettle and stir until the white sugar is completely dissolved.
- Refrigerate the mixture for at least 4 hours.
- Add 6-8 ice cubes before drinking.
## Additional Notes
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Seaside Sunset
**Alcohol consumption is harmful to health. Minors are prohibited from drinking.**
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
Ingredients
- Grenadine syrup
- NFC orange juice
- Soda water
- White rum
- Blue curaçao liqueur
- Lemon juice
- Ice cubes
- Lemon
Tools
- Large glass
- Stirring rod
- Jigger
- Cocktail shaker
- Straw
- Fruit knife
## Measurements
One serving (with ice)
- Grenadine syrup: 15ml
- Orange juice: 35~50ml
- Soda water: 50ml
- White rum: 30ml
- Blue curaçao liqueur: 15ml
- Lemon juice: 15ml
- Large ice cubes: to taste
- Lemon: 1 slice
## Instructions
Preparing the Lemon
1. Wash the lemon and slice one piece.
Mixing
1. Select a glass; a transparent glass with a capacity of 350~400 ml is recommended.
2. Add large ice cubes and stir the ice in the glass with a stirring rod.
3. Add the grenadine syrup.
4. Pour the orange juice along the stirring rod into the glass until it is about half full.
5. Gently stir half a circle.
6. Pour in the soda water.
7. Take the cocktail shaker, add white rum, blue curaçao liqueur, lemon juice, and ice cubes. Then shake, shake.
8. Gently pour the mixture into the glass.
9. Garnish with a lemon slice and insert a straw.
## Additional Content
### Final Product
![Seaside Sunset](./海边落日.jpg)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Avocado Lassi
Avocado Lassi is a healthy drink that combines the traditional Indian yogurt beverage "Lassi" with creamy avocado, offering a smooth and sweet taste, making it perfect for breakfast or afternoon tea.
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Plain yogurt
- Ripe avocado
- Honey
- Cold milk
- Cardamom powder (optional)
- Mint leaves or crushed nuts (optional, for garnish)
- Blender (high-speed blender/juicer)
## Calculation
Determine how many servings you want to make before each preparation. One serving is exactly enough for one person.
Per serving:
- 120 ml of plain yogurt
- 1 ripe avocado
- 1 tablespoon of honey (adjust to taste)
- 60 ml of cold milk
- A pinch of cardamom powder (optional)
## Instructions
- Cut the avocado in half, remove the pit, peel off the skin, and dice the flesh into small pieces.
- Add 120 ml of plain yogurt, the diced avocado, 1 tablespoon of honey, and 60 ml of cold milk to the blender.
- (Optional) Add a pinch of cardamom powder for a unique flavor.
- Blend for **about 1 minute** until the mixture is completely smooth and creamy.
- Pour the blended drink into a glass.
- (Optional) Garnish with a few mint leaves or 5g of crushed nuts on top.
## Additional Notes
- Choose a ripe avocado to ensure the drink has a creamy texture and vibrant color.
- For a colder texture, reduce the amount of milk slightly and add a few ice cubes before blending.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Passion Fruit Orange Special Blend
Jasmine Green Tea Version
![tea](./tea-version.jpg)
Sparkling Soda Version
![tea](./soda-version.jpg)
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Ingredients:
- Passion fruit
- Orange
- Jasmine green tea leaves OR sparkling soda (choose one)
- White sugar
- Ice cubes
- Honey (optional)
- Mint leaves or other green leaves (optional, for garnish)
- Tools
- Manual juicer
## Calculations
- Based on the Jasmine Green Tea version, for one serving (approximately 380 ml):
- 1 Orange (approx. 200 g, fist-sized)
- 3–6 g Jasmine green tea leaves
- 150 ml Boiling water
- 160 g or more Ice cubes
- Passion Fruit Marination (since the quantity is small and difficult to measure precisely, this recipe covers two servings):
- 3 Passion fruits
- 30 g White sugar
- 10 g Honey (if unavailable, substitute with 5 g white sugar)
## Instructions
- Marinating the Passion Fruit (since the quantity is small and difficult to measure precisely, this recipe covers two servings):
- Scoop out the pulp from the three passion fruits (do not discard the juice inside) into a container
- Add 30 g of white sugar
- Add 10 g of honey (if unavailable, substitute with 5 g white sugar)
- Stir well
- Seal the container with plastic wrap and refrigerate for 12–24 hours to marinate
- Preparing the Jasmine Green Tea (Recommended Ratio => Tea : Water : Ice = 1–2 : 50 : 30):
- Measure 3–6 g of tea leaves into a container, add 150 ml of boiling water, and steep for 6 minutes
- Add 90 g of ice cubes to the brewed tea to cool it down; stir to accelerate cooling
- Once the ice has melted, strain out the tea leaves to obtain approximately 240 ml of Jasmine green tea
- Preparing the Orange (can be done while brewing the tea):
- Cut the orange in half (**cut vertically along the axis from stem to base**), and slice one slice from one half for later use
- Cut the orange in half again, then use a juicer to extract juice from the four resulting quarters into a container for later use
- Final Assembly
- Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended
- Place 70 g of ice cubes at the bottom of the glass and pour in all the orange juice
- Place the previously sliced orange piece against the inner wall of the glass
- Pour one serving's worth of the marinated passion fruit over the ice
- Slowly pour the Jasmine green tea until the glass is full to create layers
- Garnish with green leaves on the surface (optional)
Stir well and enjoy.
## Additional Content
If jasmine green tea is missing or not preferred, you can use sparkling water instead, skipping the jasmine green tea preparation step.
If you follow the production process outlined in this guide and encounter any issues or see room for improvement, please submit an Issue or Pull Request.

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# How to Make Sugar Coconut Slush
![alt text](Sugar Coconut Slush-1.jpg)
Sugar Coconut Slush is an extremely quick and convenient drink to make. If the right ingredients are chosen, it offers a rich texture. However, the preparation process is quite noisy, making it best suited for making at home during the day as an afternoon tea treat.
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Bottled coconut juice (preferably with a wide mouth)
- Coffee sugar (yellow coarse granules)
## Calculations
The ideal portion size for slush depends largely on its melting rate. A 300g batch of slush frozen at -18°C (0°F) will typically last about 30 minutes at room temperature.
Per serving:
- 500ml bottled coconut juice
- 10g coffee sugar (two packets of Taikoo coffee sugar)
- Chopped nuts (optional)
## Instructions
- Pour out 200ml from the 500ml bottle of coconut juice, then immediately tighten the cap securely.
- Place the bottle in the freezer and freeze for at least 10 hours.
- Remove the bottle from the freezer. Once you confirm the coconut juice inside is completely frozen, vigorously shake or tap the bottle against hard surfaces such as a wall corner, the back of a chair, or a table edge. (Please ensure the surface will not be damaged by this process.)
- Continue shaking or tapping until the frozen coconut juice transforms into a slush consistency. Then, open the cap and pour out the slush.
- Evenly sprinkle coffee sugar or chopped nuts over the top of the slush.
- Serve and enjoy.
## Additional Notes
- In the steps above, the bottled coconut juice can be frozen in advance, but it should not be stored for more than 7 days to avoid the risk of spoilage.
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.

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# How to Make Pa Pa Gan Tea
![citrus-tea](citrus-tea.jpg)
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Ingredients:
- Pa Pa Gan (see additional content for substitutes)
- Jasmine Green Tea
- Ice Cubes
- [Sucrose Syrup](../../condiment/sucrose-syrup/sucrose-syrup.md) (optional)
- Tools
- Blender
## Measurements
Yield: One serving, approximately 300 ml
- Pa Pa Gan: 1–2 pieces (over 200 g)
- Jasmine Green Tea: 2–4 g
- Ice Cubes: 60 g
- 1:1 Sucrose Syrup: 10 g (optional)
## Instructions
- Prepare Jasmine Green Tea (recommended ratio => Tea : Water : Ice = 1–2 : 50 : 30)
- Weigh 2–4 g of tea leaves and place them in a container. Add 100 ml of boiling water and steep for 6 minutes.
- Add 60 g of ice cubes to the brewed tea to cool it down. Stir to accelerate cooling.
- Once the ice has melted, strain the tea leaves to obtain approximately 160 ml of jasmine green tea.
- Final Preparation
- Select a cup; a transparent glass with a capacity of about 300 ml is recommended.
- Separate the segments of the Pa Pa Gan, remove the outer skin, and collect the flesh.
- Add 130 g of the flesh and 130 ml of jasmine green tea to the blender.
- Pour in 10 g of sucrose syrup (optional; add if you prefer a sweeter taste).
- Secure the lid and blend for 20 seconds. Pour the blended mixture into the cup.
- Take a small amount of the flesh, tear it into pieces, and sprinkle it on top of the drink.
Enjoy!
## Additional Information
- Pa Pa Gan can be substituted with other citrus fruits that are easy to separate into segments, such as Chou Ju (Honey Mandarin).
- The ratio of flesh to tea is 1:1. If you wish to prepare a larger quantity, increase the ingredients proportionally.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Pineapple Coffee Special Drink
![Example Dish](./pineapple-coffee-special-drink.png)
The pineapple coffee special drink is a beverage very suitable for home preparation, with a sweet and sour taste.
Estimated cooking difficulty: ★★★
## Essential Ingredients and Tools
- Coffee liquid (Espresso or cold brew recommended)
- Pineapple juice (Freshly squeezed or NFC)
- Ice cubes
- Soda water
- Cream
- Milk
- Sugar
- Sea salt (optional)
- Rum (optional)
## Calculation
Before each preparation, determine how many servings to make. One serving is exactly enough for 1 person.
Per serving:
- Coffee liquid 30ml
- Pineapple juice 60ml
- Ice cubes 50g
- Soda water 30ml
- Cream 30ml
- Milk 10ml
- Sugar 8g
- Sea salt 0.5g
- Rum 5ml
## Instructions
- Add ice cubes, coffee liquid, pineapple juice, and soda water to the cup in order.
- Whip the cream with sugar until it reaches a soft peak, then add rum and milk, mixing evenly until it becomes fluid.
- Pour the whipped cream over the mixed liquid in the cup.
- Sprinkle sea salt on top of the cream.
## Additional Notes
- For the coffee liquid, a floral or fruity flavor is recommended. For espresso, medium roast beans can be used; for cold brew, regular washed or natural process beans are suitable.
- When pouring the cream, keep the height as low as possible to allow the cream to float evenly on the surface of the drink, forming a creamy layer.
- Using fresh coffee liquid and pineapple juice can significantly enhance the overall flavor and texture.
If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Fermented Sweet Rice (Jiuniang/Laozao)
![Finished Jiuniang](./酒酿醪糟.jpeg)
Jiuniang, also known as Laozao, is a traditional Chinese fermented dessert. The finished product is sweet and slightly intoxicating, containing a small amount of alcohol. It is believed to strengthen the spleen, stimulate appetite, and aid digestion. Although making it requires some fermentation skills, the process is simple and fun, making it a great choice for beginners. The estimated preparation time is 2 days (excluding waiting time; active operation takes only about 1 hour).
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Glutinous rice: 800g (short-grain glutinous rice is recommended)
- 1 packet of Angel Sweet Rice Wine Yeast (8g) (While the standard ratio is 3g of yeast per 1000g of rice, using more yeast increases the success rate)
- Water: 720g + 600g (720g for steaming the rice, and the remaining 500g for fermentation)
- Steamer (a rice cooker works fine)
- Thermometer (optional but recommended)
- 1 clean, sealed glass or ceramic container
## Yield
This recipe yields 1 batch, sufficient for 6–8 servings.
## Instructions
- Rinse 800g of glutinous rice thoroughly and place it in a rice cooker. Add 720g of water and select the "Steam" or "Cook" mode.
- Once cooked, transfer the rice to a clean surface to cool. Spread it out using clean utensils until it reaches 30°C (using a thermometer is recommended; it should feel warm to the touch but not hot).
- Dissolve 8g of Angel Sweet Rice Wine Yeast in 20ml of warm water (approximately 30°C). Sprinkle the yeast solution evenly over the glutinous rice and mix well.
- Add 600g of water to the rice to help distribute the yeast evenly. Let it sit for 2–3 minutes until the rice has absorbed the water. Adding this water ensures the jiuniang will have a rich broth during the initial fermentation.
- Use a rolling pin to create a small hole in the center of the rice mound (this helps release the wine).
- Transfer the mixed rice into a clean container, gently flatten the surface, and seal tightly with a lid or plastic wrap.
- Ferment in an environment maintained at 28–32°C for 24–48 hours. Avoid shaking or moving the container during fermentation.
- Signs of successful fermentation include: clear wine liquid seeping into the central hole, a slight alcoholic aroma, and no off-odors or sourness.
- Once fermented, refrigerate immediately (you can add osmanthus flowers during this stage). Use clean utensils to serve each time. It can be stored in the refrigerator for 7–10 days.
- For a second fermentation, you can add up to 500ml of water to increase the yield (do not exceed 800g of total added water).
- Jiuniang continues to ferment over time. To stop fermentation, steam it for 10 minutes to kill the yeast, or store it in the refrigerator.
### Advanced Version 1: Pre-soaked Rice Method
- Rinse 800g of glutinous rice thoroughly and soak it in water for 6–8 hours (8–10 hours in winter is recommended) until the grains are plump.
- Drain the rice, place it in a steaming cloth, and steam over boiling water for 40–60 minutes. Open the lid and stir the rice every 20 minutes to ensure even cooking.
- Once cooked, transfer the rice to cool, add the yeast, and follow the subsequent steps as described above.
### Advanced Version 2: Mixed Rice
- Of course, experienced brewers are free to experiment with different rice combinations. You can replace 20% of the glutinous rice with millet, oats, yellow rice, blood rice, etc.
## Additional Notes
- Fermentation temperature is critical: low temperatures lead to slow or failed fermentation, while high temperatures can kill the fermentation starter.
- Common causes of fermentation failure: temperature too high, adding the starter when the rice is still too hot, or containers not being properly cleaned or contaminated with water/oil.
- It can be served hot with ingredients like tangyuan (glutinous rice balls), egg drop, or goji berries, but avoid prolonged boiling to preserve the alcoholic aroma.
- The rice wine liquid can be used to make rice wine cakes, rice wine pancakes, etc., and can also serve as a seasoning to enhance the flavor of beef rice bowls and teriyaki sauce.
![Rice Wine Cake](./酒酿米糕.jpeg)
If you encounter any issues or have suggestions for process improvements after following this guide, please submit an Issue or Pull Request.

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# How to Make Sour Plum Soup
![Sour Plum Soup](./imges/sour_plum_soup.jpg)
Video Tutorial: [Link](https://www.bilibili.com/video/BV1164y1F7hv/)
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Water
- Jujubes (black)
- Smoked plums
- Dried hawthorn slices (raw)
- Yellow rock sugar
- Licorice root
- Dried tangerine peel
- Red cardamom
- Dried osmanthus flowers
## Measurements
- 2 liters of water
- 25 grams of jujubes
- 25 grams of smoked plums
- 100 grams of yellow rock sugar
- 30 grams of dried hawthorn slices
- 2 grams of licorice root
- 4 grams of dried tangerine peel
- 1 gram of red cardamom
- 3 grams of dried osmanthus flowers
All quantities can be adjusted proportionally.
## Instructions
- Rinse the ingredients (excluding dried osmanthus flowers and rock sugar). Soak them in 1.5 liters of water at room temperature for at least two hours (excluding dried osmanthus flowers and rock sugar).
- Bring to a boil over medium-high heat. Cover and simmer on low heat for 40 minutes (first infusion).
- Place the rock sugar in a bowl. Pour the hot first infusion over the sugar and stir until dissolved.
- Return the remaining ingredients to the pot. Add 600 ml of water. Bring to a boil over high heat, cover, and simmer on medium heat for another 20 minutes (second infusion).
- Finally, mix the second infusion with the sugar water while hot to create the final product. Add the dried osmanthus flowers when the temperature is between 60-70°C (do not exceed 80°C). Cover and let cool before refrigerating for at least 3 hours.
- Remember to strain the dried osmanthus flowers before drinking. Sip slowly like tea. It is refreshing, tangy, moderately sweet, and has a rich, lingering flavor.
## Additional Notes
For best results, chill in the refrigerator before drinking.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Sour Plum Soup (Semi-finished Product)
Estimated Cooking Difficulty: ★
## Essential Ingredients and Tools
- Sour plum crystal solid beverage
- Rock sugar (optional)
- Beijing Erguotou liquor (optional)
## Calculations
- Drinking water: 1177 g
- Sour plum crystal solid beverage: 120 g
- Rock sugar: 9 g
- Beijing Erguotou liquor: 48 g
All the above quantities can be increased or decreased proportionally.
## Instructions
- Measure 1177 g of drinking water.
- Add 60 g of sour plum crystal solid beverage and stir clockwise with a tablespoon for 50 turns.
- Add the remaining 60 g of sour plum crystal solid beverage and stir clockwise with a tablespoon for another 50 turns.
- Add 9 g of rock sugar and stir clockwise with a tablespoon for 100 turns.
- Add 48 g of Beijing Erguotou liquor and stir clockwise with a tablespoon for 30 turns.
## Additional Notes
If you do not have rock sugar or Beijing Erguotou on hand, you can skip step 4 or step 5 in the instructions.
Chilling in the refrigerator before drinking yields better results.
**Do not drive after drinking.**
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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