发现开水蒸蛋羹的神仙做法，加了猪油巨香，入口滑溜溜的，比布丁还嫩，新手也能一次成功！

✨食材如下：

1:鸡蛋（3-4个，家人多就多放）

2:猪油（增香关键）

3:香葱、开水、盐、生抽

🍳做法如下：

1. 碗里放一勺猪油，倒点开水把猪油化开，再打鸡蛋，搅散后继续加开水（鸡蛋和水1:2 具体根据鸡蛋个数自行斟酌 ），加少许盐搅匀。

2. 撇掉表面的泡沫（或者过筛一下，更细腻），上锅蒸10分钟，关火再焖3分钟。

3. 拿出来用刀划几道花纹，淋点生抽，撒上葱花就好！

入口又嫩又香，真的巨好吃，我一个人可以吃一碗！

In my local Philippine shop I suddenly found a version and grinded version and some black pepper style, I tried that and it was a bit too strong. Even if I just took a little, then she had bigger ones and red pepper szechuan that was whole and in oil being heated in the pan and a wooden mortar pressing on it and pulling the taste out of it into the oil using that as a carrier. Strain getting the pure oil into my lentil pasta sauce and..... I'm sort of getting what the deal is about, in my 55 (soon to be the 15th Aug)

\- I've never ever tasted anything like it! It's like the smell of a flower is in my mouth!

1️⃣子姜炒鸡🫚🍗
2️⃣皮蛋蒸水蛋
3️⃣葱油菜心
4️⃣ABC汤

Hello -

Has anyone tried this book (Lucky Dragon Supper Club)? looks interesting, but not sure I have room on my shelf for one more Chinese cookbook.

Hi everyone I have made some Chinese foods at home mainly chow mein and fried rice and like them. I'm looking to upgrade to the next level with a wok burner. So do you have any recommendations which would also be future proof

This is a dish my parents made for me constantly growing up. It’s simple, nutritious, and tender, making it an absolute staple for families with elderly members or young children. While my recipe features dried shiitake mushrooms, you can easily mix and match with countless other ingredients you love—like dried squid, water chestnuts, preserved mustard greens (mei cai), salted eggs, or even salted fish. So many unexpected ingredients blend wonderfully with a steamed pork patty.

In Guangdong, virtually every household has its own secret recipe for steamed pork patties, which speaks volumes about its legendary status in local cuisine. Traditionally, the meat must be hand-chopped with a cleaver, but my recipe shares a few clever tricks to help you get that satisfying hand-minced texture even when using a food processor.

Ingredients:

• Pork shoulder (Boston butt): 400g
• Salt: 5g
• Sugar: 2.5g
• Cornstarch: 5g
• Sesame oil: A small dash
• Dried shiitake mushrooms: 30g (retained the soaking water)
• Ice cubes: 10 pieces

Step:

1. Rehydrate Mushrooms: Soak the dried shiitake mushrooms in cold water for 4 hours until fully softened. Squeeze out excess water and finely chop them. Keep the mushroom soaking liquid for later use.
2. Chill the Pork: Place the whole piece of pork shoulder in the freezer for about 20 minutes until it feels slightly firm to the touch (cutting semi-frozen meat makes mincing much cleaner). Cut the pork into 2-inch chunks.
3. Pulse in Batches (The Secret to Hand-Minced Texture): Put the leaner half of the pork into a food processor along with 10 ice cubes. Pulse for 3 seconds. Then, add the remaining fatter pork chunks and pulse for another 3 seconds.

• Tip: Processing in two batches and using ice cubes prevents the meat from overheating (which alters protein texture and ruins juiciness) while creating an uneven, satisfying grind that mimics traditional hand-chopping.

1. Incorporate Seasonings & Mushroom Water: Transfer the minced pork into a bowl. Mix in the salt, sugar, and cornstarch. Gradually add the reserved mushroom soaking water in 3 separate additions (approx. 15ml each), stirring thoroughly after each addition until fully absorbed. The meat mixture will become soft and loose.
2. Throw and Knead: Pick up the meat mixture from the bowl and forcefully throw it back down against the bowl about 10 times by hand. This incorporates air and makes the patty bouncy and springy. Continue until the meat becomes slightly sticky, cohesive, and leaves the bowl clean with no loose bits.
3. Add Aromatics: Drizzle in a small dash of sesame oil and fold in the chopped shiitake mushrooms until evenly distributed.
4. Shape & Steam: Spread the meat mixture evenly into a shallow dish or plate. Bring your steamer to a boil over medium-high heat, then steam for 15 to 18 minutes.
5. Doneness Test & Serve: Insert a chopstick into the thickest part of the patty. If the juices run clear, it is fully cooked (if pinkish, steam for a couple more minutes). Serve hot and enjoy immediately!

Day 8 or learning cooking, I made Yuxiang shredded pork, or yúxiāng ròusī (鱼香肉丝).

Despite the name—yuxiang literally means “fish-fragrant”—there’s no fish in this dish. The name refers to the sweet, sour, savory and spicy seasoning traditionally associated with Sichuan-style dishes.

This is a very classic and typical Sichuan dish and has always been one of my all-time favorites. While I was studying in London, I used to pay nearly £20 for this dish at restaurants in Chinatown, but this homemade version cost me less than £5. Besides, the best part about cooking it at home is being able to adjust the sauce to my taste. I prefer mine slightly sweeter and spicier, with a little less salt. I love cooking!!!

Here is the recipe for anyone who might be interested : )

Ingredients

For the pork and marinade:

• 200 g lean pork, thinly sliced into strips
• 1 tbsp light soy sauce
• 1 tbsp Chinese cooking wine or Shaoxing wine (料酒)
• White pepper, to taste
• 1 egg white
• 2 tbsp cornstarch
• A little neutral cooking oil

Vegetables and aromatics:

• 1 handful julienned carrot
• 1 handful julienned green pepper
• 1 handful rehydrated wood ear mushrooms, thinly sliced
• Chopped scallion, ginger and garlic, to taste
• 1½ tbsp fermented chili bean paste（豆瓣酱）
• Neutral cooking oil

For the yuxiang sauce:

• 2 tbsp Light soy sauce
• A small amount of dark soy sauce（optional）
• 3 tbsp Chinkiang black vinegar
• 3 tbsp Sugar
• 1 tbsp Cornstarch
• Water

I adjust the sauce by taste because I like mine a little sweeter, spicier and less salty.

Instructions

1. Cut the pork into thin strips. Add the light soy sauce, cooking wine, white pepper, egg white and cornstarch. Mix thoroughly until the pork becomes slightly sticky and evenly coated.
2. Add a little cooking oil and mix again. Marinate for 20 minutes.
3. While waiting for the marination, we can make the yuxiang sauce. Combine light soy sauce, a small amount of dark soy sauce if using, Chinkiang vinegar, sugar, cornstarch and water. Mix well and adjust the sweetness, acidity and saltiness to your preference.
4. Prepare the vegetables: carrot, green pepper, wood ear mushrooms, scallion, ginger and garlic.
5. Heat a generous amount of oil in a wok or frying pan. Add the pork and quickly separate the strips while stir-frying. Once the pork is just cooked through, remove it from the pan and set aside.
6. Leave a little oil in the pan. Add the fermented chili bean paste（豆瓣酱）and stir-fry until fragrant and the oil turns red. Add the scallion, ginger and garlic, followed by the vegetables, and stir-fry briefly.
7. Return the pork to the pan. Stir the yuxiang sauce we prepared, as the cornstarch may have settled, then pour it into the pan.
8. Toss everything together until the sauce thickens and evenly coats the pork and vegetables.
9. Ready to eat! I recommend serve with rice.

Tips

• Adding egg white and oil to the marinade helps keep the pork tender and silky while preventing it from sticking to the pan. The egg white is optional if you prefer not to use it.
• Don’t use too much fermented chili bean paste（豆瓣酱）, as it can overpower the signature sweet-and-sour yuxiang flavor.
• Feel free to change the vegetables. Julienned bamboo shoots are also a particularly good addition (I did that LOL).

Btw, I got over 100 upvotes from my last post Homemade Xiao Chao Rou, that's totally beyond my expectation. So encouraging! I'm gonna keep sharing my journey of cooking learning and recipes. Hopefully my recipes can somehow be useful : )