← jiongan mu

recipes. 厨房 the kitchen

一个私人的小菜谱：川 · 湘 · 东北，还有一点西餐。

a personal catalogue of things i cook when nobody’s watching: sichuan, hunan, northeastern, and a few western staples.

筛选filter 14 recipes
  1. 001

    肉末茄子minced pork with eggplant.

    25 min·2人份serves 2·川sichuan
    +

    食材 / ingredientsingredients

    • 1个1 (medium)茄子（中等大小），去皮切长条eggplant, peeled and cut into long strips
    • 100克100g猪肉末minced pork
    • 2根2小米辣（红绿各一），切小段thai chilies (one red, one green), cut into small segments
    • 3瓣3 cloves蒜头，切碎garlic, minced
    • 2片2 slices姜，切末ginger, minced
    • 1根1葱，切葱花scallion, chopped
    • 1勺1 tbsp生抽light soy sauce
    • 半勺1/2 tbsp老抽dark soy sauce
    • 半勺1/2 tbsp陈醋black vinegar
    • 1勺1 tbsp白糖sugar
    • 1勺1 tbsp淀粉cornstarch
    • 适量to taste盐salt
    • 小半碗~1/2 cup清水（调酱汁用）water (for the sauce)
    • 少许a little食用油cooking oil

    做法 / methodmethod

    1. i.茄子洗净去皮，切成粗细均匀的长条，泡在清水中防止氧化变黑。wash the eggplant, peel, and cut into evenly sized long strips. soak in cold water to prevent oxidation and browning.
    2. ii.锅中烧开水，水开后将茄子隔水蒸5分钟，蒸好后倒掉多余水分备用。注意不要蒸过头，茄子稍软即可。bring water to a boil and steam the eggplant for 5 minutes. drain excess water and set aside. don’t overdo it. it should be just tender.
    3. iii.调酱汁：碗中加入生抽1勺、老抽半勺、陈醋半勺、盐适量、白糖1勺、淀粉1勺、清水小半碗，搅拌均匀备用。make the sauce: in a bowl, combine 1 tbsp light soy, 1/2 tbsp dark soy, 1/2 tbsp black vinegar, salt to taste, 1 tbsp sugar, 1 tbsp cornstarch, and about half a cup of water. stir until smooth.
    4. iv.锅内放少许食用油，小火放入姜末、蒜末、小米辣和葱白爆香，再加入肉末，保持小火翻炒至肉末变色散开。add a little oil to the wok. over low heat, sizzle the ginger, garlic, chilies, and white parts of the scallion. add the pork and keep on low heat, stirring until it’s broken up and no longer pink.
    5. v.将蒸好的茄子放入锅中，与肉末一起翻炒均匀。add the steamed eggplant and fold it in with the pork.
    6. vi.倒入调好的酱汁，大火快速翻炒均匀，待酱汁收浓即可出锅，撒上葱花装盘。pour in the sauce, crank the heat, toss until it thickens and glosses the eggplant. plate and top with scallion greens.

    小贴士先蒸后炒是这道菜的关键，蒸过的茄子不再大量吸油，更加健康。茄子切好后要尽快蒸或泡水，避免氧化发黑。炒肉末时保持小火，才能炒散不结团。

    tip steaming first is the whole trick. pre-cooked eggplant doesn’t drink oil the way raw eggplant does. once cut, steam or soak right away so it doesn’t oxidize. keep the heat low while browning the pork so it breaks into loose grains instead of clumping.

  2. 002

    麻婆豆腐mapo tofu.

    25 min·2人份serves 2·川sichuan
    +

    食材 / ingredientsingredients

    • 1块 (200克)1 block (200g)嫩豆腐，切2厘米方块soft tofu, cut into 2cm cubes
    • 50克50g牛肉末（或猪肉末）minced beef (or pork)
    • 1大勺1 tbsp郫县红油豆瓣酱pixian red-oil doubanjiang
    • 1小勺1 tsp豆豉，切碎fermented black beans, chopped
    • 1大勺1 tbsp食用油cooking oil
    • 2瓣2 cloves大蒜，切末garlic, minced
    • 1小块1 small knob生姜，切末ginger, minced
    • 2根2小葱，切葱花scallions, chopped
    • 2颗2干辣椒，切段去籽dried chilies, segmented & deseeded
    • 1小勺1 tsp花椒粒（或花椒粉）sichuan peppercorns (or ground)
    • 150毫升150ml高汤或清水stock or water
    • 1小勺1 tsp生抽light soy sauce
    • 1小勺1 tsp料酒shaoxing wine
    • 少许a pinch白糖sugar
    • 适量as needed水淀粉（淀粉兑水）cornstarch slurry

    做法 / methodmethod

    1. i.豆腐切成约2厘米的方块，放入加了少许盐的沸水中焯烫2分钟，捞出沥干备用。这一步可以去除豆腥味，同时让豆腐更嫩滑不易碎。cut the tofu into roughly 2cm cubes and blanch in lightly salted boiling water for 2 minutes. drain. this removes any beany note and sets the tofu so it holds together.
    2. ii.牛肉末加入少许料酒拌匀，腌制5分钟备用。mix the minced beef with a splash of shaoxing and let it rest for 5 minutes.
    3. iii.锅中倒入食用油，中火烧热，放入花椒粒小火炒出香味后捞出丢弃（如用花椒粉则最后撒入）。heat oil over medium. toast the whole peppercorns on low until fragrant, then fish them out and discard. if using ground, reserve it for the end.
    4. iv.锅中放入牛肉末，大火翻炒至变色微焦，约2分钟，盛出备用。crank the heat, add the beef, and stir-fry for about 2 minutes until browned and slightly crisp at the edges. remove and set aside.
    5. v.锅中留底油，转中小火，放入郫县豆瓣酱和豆豉，炒出红油和香味，约1分钟。再加入姜末、蒜末和干辣椒段翻炒均匀。leave the oil in the pan, drop the heat to medium-low. cook the doubanjiang and douchi for about a minute until the oil runs red and fragrant. add the ginger, garlic, and dried chilies.
    6. vi.倒入高汤，加入生抽和少许白糖调味，大火烧开后轻轻放入豆腐块，转中小火焖煮约5分钟，让豆腐充分入味。pour in the stock, add soy and a pinch of sugar, bring to a boil. slide the tofu in gently, drop to medium-low, and simmer about 5 minutes so it takes on the sauce.
    7. vii.放回炒好的牛肉末，轻轻翻匀。淋入水淀粉勾芡，边倒边轻轻推动豆腐，使汤汁变得浓稠包裹住豆腐。return the beef and fold in. drizzle in the cornstarch slurry in stages, pushing the tofu around gently until the sauce clings and coats each cube.
    8. viii.出锅装盘，撒上花椒粉和葱花即可。趁热配白米饭享用。plate, shower with ground sichuan pepper and scallion. serve over hot rice, immediately.

    小贴士素食版可用香菇碎代替肉末，用蔬菜高汤代替鸡汤。豆腐建议选用嫩豆腐或南豆腐，口感最佳。郫县豆瓣酱本身有咸味，无需额外加盐。

    tip for a vegetarian version, swap minced shiitake for the beef and vegetable stock for chicken. soft or silken tofu gives the best mouthfeel. doubanjiang is salty on its own. no extra salt needed.

  3. 003

    辣椒炒肉pork & green pepper stir-fry.

    20 min·2人份serves 2·湘hunan
    +

    食材 / ingredientsingredients

    • 150克150g五花肉（肥瘦相间），切薄片pork belly (fat & lean), thinly sliced
    • 200克200g螺丝椒或尖椒，斜切段spiral or long green chilies, sliced on the bias
    • 4-5瓣4-5 cloves大蒜，拍扁garlic, smashed
    • 1小块1 small knob生姜，切片ginger, sliced
    • 1小勺1 tsp豆豉fermented black beans
    • 1大勺1 tbsp生抽light soy sauce
    • 1小勺1 tsp老抽dark soy sauce
    • 适量to taste盐salt
    • 少许a pinch白糖sugar
    • 适量as needed食用油cooking oil

    做法 / methodmethod

    1. i.五花肉切成薄片，肥肉和瘦肉分开。瘦肉用少许生抽和老抽抓拌均匀，腌制5分钟。辣椒洗净去蒂，斜切成段。大蒜拍扁，生姜切片备用。slice the pork belly thin, separating lean from fatty pieces. marinate the lean with a splash of light and dark soy for 5 minutes. wash the chilies, top them, and slice on the bias. smash the garlic, slice the ginger.
    2. ii.锅烧热不放油，倒入辣椒段，中小火干煸至辣椒表皮起虎皮焦斑、变软出香，盛出备用。这一步是辣椒炒肉好吃的关键。heat a dry wok. dry-fry the chilies over medium-low until they blister into tiger-skin patches, soften, and smell sweet-hot. set aside. this is the single step that makes the dish.
    3. iii.锅中不放油，先下入肥肉片，小火慢煸至出油、边缘微焦金黄。这样用猪油炒菜更香。still with no oil, render the fatty pork slices on low until they release their lard and the edges turn golden. cooking in pork fat is the whole point.
    4. iv.将腌好的瘦肉片倒入锅中，转大火快速翻炒至变色，约1分钟。crank to high, drop in the marinated lean pork, and stir-fry until it changes colour, about 1 minute.
    5. v.把肉拨到一边，下入蒜瓣、姜片和豆豉，炒出香味。push the pork aside, tip in the garlic, ginger, and douchi, stir until aromatic.
    6. vi.倒入之前煸好的辣椒，大火快速翻炒，加入适量盐和少许白糖调味，翻炒均匀即可出锅。return the charred chilies, crank the heat, season with salt and a pinch of sugar, toss once, and plate.

    小贴士辣椒首选螺丝椒，皮薄辣度适中，炒出来最香。肉片要逆纹切薄，口感更嫩。全程大火快炒，保持锅气。

    tip use spiral green chilies if you can find them: thin skin, medium heat, best aroma. slice the pork across the grain and thin for a tender bite. stay high and fast the whole time. 锅气 dies the second you linger.

  4. 004

    东北土豆炖茄子northeast potato & eggplant braise.

    30 min·2人份serves 2·东北northeast
    +

    食材 / ingredientsingredients

    • 1根1紫皮长茄子，手掰成滚刀块long purple eggplant, torn by hand into rough chunks
    • 1个(中等)1 (medium)黄心土豆，去皮切滚刀块yellow potato, peeled and roll-cut
    • 1根1 (optional)青尖椒，切段（可选）green chili, segmented
    • 3瓣3 cloves大蒜，切末garlic, minced
    • 1段1 length大葱，切葱花scallion (white part), chopped
    • 2片2 slices生姜ginger
    • 1.5大勺1.5 tbsp东北大酱（或黄豆酱）northeastern soybean paste (or yellow bean paste)
    • 1大勺1 tbsp生抽light soy sauce
    • 1/2小勺1/2 tsp十三香thirteen-spice powder
    • 适量to taste食盐salt
    • 2大勺2 tbsp食用油cooking oil
    • 约300毫升~300ml清水（刚没过食材）water (just to cover)

    做法 / methodmethod

    1. i.茄子洗净用手掰成块（手掰比刀切口感更好，更容易入味），撒一小勺盐拌匀腌制5-10分钟，杀出水分，炒时更省油。土豆去皮切滚刀块，大小与茄子相近。tear the eggplant by hand into chunks: rougher edges drink up more sauce than knife cuts. toss with a little salt and let it sit for 5 to 10 minutes to draw out water; this saves a lot of oil later. peel and roll-cut the potato to roughly the same size.
    2. ii.锅中倒入食用油，中火烧热。先倒入土豆块翻炒2-3分钟，炒至表面微微变透明发软。heat oil over medium. stir-fry the potato for 2-3 minutes until the edges just start to go translucent.
    3. iii.将腌好的茄子挤掉多余水分，倒入锅中与土豆一起翻炒，炒至茄子变软变色，约3分钟。squeeze the eggplant to drain excess water, add it in and stir-fry alongside the potato for about 3 minutes until softened and colour-changed.
    4. iv.加入东北大酱翻炒均匀，让酱香裹满食材。再加入生抽、十三香调味翻炒片刻。stir in the soybean paste until it coats everything. add light soy and thirteen-spice and toss briefly.
    5. v.倒入清水，水量刚没过食材即可。大火烧开后转中小火，盖锅盖炖煮约10分钟，至土豆绵软、茄子软烂。pour in water just to cover. bring to a boil, drop to medium-low, cover, and braise for about 10 minutes until the potato is tender and the eggplant collapses.
    6. vi.开盖大火收汁，用锅铲将部分土豆和茄子铲碎（不用全碎，半碎半块口感最佳），让淀粉融入汤汁使其浓稠。uncover, crank the heat to reduce. break up some (not all) of the potato and eggplant with the back of the spatula so the starch thickens the gravy.
    7. vii.汤汁收至浓稠时关火，撒上蒜末和葱花拌匀，即可出锅装盘。once the sauce is glossy and thick, kill the heat, stir in the raw garlic and scallion, and plate.

    小贴士茄子一定选紫色茄子把的，口感更好。大酱是灵魂调料，不可省略。喜欢吃辣可加青尖椒段一起炖，尖椒能调和茄子土豆的味道，使汤汁更鲜美。多留些汤汁拌米饭，极其下饭。

    tip purple-stemmed eggplants have the better texture. the soybean paste is non-negotiable. it’s the soul of the dish. add green chili segments if you like heat: they brighten the muddy sweetness of potato and eggplant. leave plenty of sauce. it’s made for rice.

  5. 005

    可乐鸡翅cola-braised chicken wings.

    45 min·2人份serves 2·家常home-style
    +

    食材 / ingredientsingredients

    • 6个6鸡中翅chicken midwings
    • 200毫升200ml可口可乐coca-cola
    • 1大勺1 tbsp生抽light soy sauce
    • 1小勺1 tsp老抽（上色用）dark soy sauce (for colour)
    • 1大勺1 tbsp料酒shaoxing wine
    • 3片3 slices生姜ginger
    • 1段1 length葱（切段）scallion, segmented
    • 1个1八角star anise
    • 少许a little食用油cooking oil
    • 适量to taste盐（根据口味调整）salt (adjust to taste)

    做法 / methodmethod

    1. i.鸡翅洗净，在背面划两刀方便入味。放入碗中加姜片、料酒腌制15分钟。rinse the wings, score each on the back with two cuts so they take on flavour. marinate with ginger and shaoxing for 15 minutes.
    2. ii.锅中加冷水和葱姜片，放入鸡翅，大火煮开后撇去浮沫，焯水约2分钟，捞出用温水冲洗干净，沥干备用。into a pot of cold water with ginger and scallion, drop the wings. bring to a boil, skim the scum, blanch for about 2 minutes, then lift out, rinse with warm water, and drain.
    3. iii.锅中倒入少许油，中火烧热后放入鸡翅，煎至两面金黄，约每面2分钟。heat a little oil on medium. sear the wings until both sides are golden, about 2 minutes per side.
    4. iv.放入八角和姜丝，翻炒出香味，倒入可乐和生抽、老抽，可乐基本没过鸡翅即可。add star anise and sliced ginger, toss until fragrant, then pour in the cola, light soy, and dark soy. the cola should more or less cover the wings.
    5. v.大火煮开后转小火，盖上锅盖炖煮约15分钟，中途翻面一次使鸡翅均匀上色。bring to a boil, drop to low, cover, and simmer for about 15 minutes. flip the wings once partway through so they colour evenly.
    6. vi.开盖转大火收汁，不断翻动鸡翅防止粘锅，直至汤汁浓稠裹满鸡翅即可出锅。uncover, crank the heat, and reduce (keep the wings moving so they don’t stick) until the sauce is syrupy and coats every wing.

    小贴士喜欢甜口用可口可乐，偏淡甜用百事可乐。收汁时要看着锅，汤汁浓稠后很容易糊底。也可挤几滴柠檬汁中和甜味，口感更清爽。

    tip coca-cola gives a fuller sweetness; pepsi reads lighter. the reduction goes from perfect to burnt in seconds. don’t walk away. a squeeze of lemon at the end cuts the sweetness and makes it taste fresher.

  6. 006

    香煎三文鱼crispy-skin salmon.

    13 min·2人份serves 2·quick
    +

    食材 / ingredientsingredients

    • 2块 (每块约170克)2 (6 oz each)带皮三文鱼柳，去刺skin-on salmon fillets, pin-boned
    • 1大勺1 tbsp牛油果油或植物油avocado or vegetable oil
    • 1小勺1 tsp粗盐kosher salt
    • 1/2小勺1/2 tsp现磨黑胡椒freshly ground black pepper
    • 2大勺2 tbsp无盐黄油unsalted butter
    • 2瓣2 cloves蒜，拍扁garlic, smashed
    • 3枝3 sprigs新鲜百里香fresh thyme
    • 2角2 wedges柠檬，上桌用lemon, for serving

    做法 / methodmethod

    1. i.用厨房纸将三文鱼各面彻底拍干：这是鱼皮酥脆的最关键一步。两面均匀撒上粗盐和黑胡椒调味。pat the salmon fillets very dry on all sides with paper towels: this is the single most important step for crispy skin. season both sides generously with kosher salt and black pepper.
    2. ii.把调好味的鱼柳敞口放在盘中静置10分钟，让温度接近室温，同时进一步干燥鱼皮。let the seasoned fillets rest uncovered on a plate for 10 minutes to bring them closer to room temperature and further dry the skin.
    3. iii.不锈钢锅或铸铁锅中倒油，中高火烧至油面微微晃动。不要用不粘锅：鱼皮要真正酥脆，需要直接的高热传导。heat the oil in a stainless steel or cast iron skillet over medium-high heat until it shimmers. do not use nonstick: you need direct heat contact for truly crispy skin.
    4. iv.三文鱼皮朝下放入热锅，立即用锅铲轻压每块约10秒，防止鱼皮卷曲。转中火。place salmon skin-side down in the hot pan. immediately press each fillet gently with a spatula for about 10 seconds to prevent the skin from curling. reduce heat to medium.
    5. v.不翻不动煎4-5分钟，直到鱼皮深金酥脆、能自然脱离锅底。这时你会看到鱼肉从底部往上变白约四分之三。cook without moving for 4 to 5 minutes until the skin is deep golden and releases easily from the pan. you should see the flesh lighten in color about three-quarters of the way up.
    6. vi.翻面。加入黄油、大蒜和百里香，倾斜锅，用起泡的褐色黄油反复淋在鱼身上1-2分钟，中心微微半透明即达到五成熟 (约125°F / 52°C)。flip the fillets. add the butter, garlic, and thyme to the pan. tilt the pan and baste the salmon with the foaming brown butter for 1 to 2 minutes until just cooked through (slightly translucent in the very center for medium doneness, about 125°F / 52°C).
    7. vii.皮朝上装盘以保持酥脆。将锅中的焦化蒜香黄油淋在鱼上，立即搭配柠檬角上桌。transfer to plates skin-side up so the crispy skin stays intact. spoon the browned garlic-thyme butter over the top and serve immediately with lemon wedges.

    小贴士酥皮的秘诀就是去除水分：要大胆地拍干，不要省略静置那一步。装盘皮朝上以保持酥脆。一把鱼铲能让翻面容易得多。中心温度目标：五成熟 125°F (52°C)，中间偏熟 130°F (54°C)。

    tip the key to crispy skin is removing moisture: pat aggressively dry and don’t skip the resting step. serve skin-side up so it stays crispy. a fish spatula makes flipping much easier. target an internal temperature of 125°F (52°C) for medium, or 130°F (54°C) for medium-well.

  7. 007

    万能牛肉馅all-purpose beef filling.

    20 min·约30个饺子~30 dumplings·万能base
    +

    食材 / ingredientsingredients

    • 250克250g牛肉（肥瘦相间），剁成馅beef (fat & lean), minced
    • 半个1/2洋葱，切碎末onion, finely chopped
    • 1个1鸡蛋egg
    • 2片2 slices姜，切极细末ginger, very finely minced
    • 3大勺3 tbsp花椒水（花椒煮3分钟泡半小时）sichuan-pepper water (boil peppercorns 3 min, steep 30 min)
    • 1小勺1 tsp生抽light soy sauce
    • 半小勺1/2 tsp老抽dark soy sauce
    • 1大勺1 tbsp花椒油sichuan-pepper oil
    • 适量to taste盐salt
    • 适量to taste黑胡椒粉black pepper

    做法 / methodmethod

    1. i.牛肉馅中打入鸡蛋，沿同一方向搅拌均匀。鸡蛋能让肉馅更加嫩滑。crack the egg into the beef and stir in one direction until combined. the egg keeps the filling tender and silky.
    2. ii.花椒水分2-3次加入肉馅中，每次都沿同一方向用力搅打至完全吸收。花椒水能去腥提鲜，使馅料汤汁饱满。add the sichuan-pepper water in 2 to 3 passes, each time stirring vigorously in the same direction until the meat fully drinks it in. this kills any gaminess and loads the filling with soup.
    3. iii.加入盐，继续同方向搅拌上劲，锁住肉馅和汤汁的鲜味。再加入生抽和老抽，搅拌均匀，提鲜上色。add salt and keep stirring the same way until the filling tightens and goes springy. this locks in the meat’s juice. follow with light and dark soy for flavour and colour.
    4. iv.加入洋葱碎和姜末，撒入黑胡椒粉，搅拌均匀。洋葱与牛肉是绝配，姜末要足够细碎以去腥提鲜。fold in the onion, minced ginger, and black pepper. onion is beef’s perfect companion; make sure the ginger is properly fine so it disappears into the meat.
    5. v.花椒油加热后趁热浇在洋葱上，激发出香味，然后同方向搅拌均匀。成品应呈现油润粘稠状态。heat the sichuan-pepper oil until it shimmers, pour it over the onion to bloom it, then stir in one direction. the filling should look glossy and thick.
    6. vi.馅料拌好后放冰箱冷藏30分钟再使用，口感更佳。可用于包饺子、蒸包子或煎馅饼。chill for 30 minutes before wrapping. the filling sets and handles better. use it for boiled dumplings, steamed buns, or pan-fried hand pies.

    小贴士关键要点：1) 始终沿同一方向搅拌，使肉馅上劲有嚼头；2) 花椒水分次加入，不要一次倒入；3) 洋葱是牛肉馅的灵魂搭档，切勿省略。

    tip three rules: (1) always stir in one direction so the protein strands align and the filling goes bouncy; (2) add the pepper water in stages, never all at once; (3) onion is non-negotiable for a beef filling. don’t skip it.

  8. 008

    万能油泼辣子拌酱all-purpose oil-seared chili sauce.

    15 min·一罐makes 1 jar·万能base
    +

    食材 / ingredientsingredients

    • 3瓣3 cloves蒜，切末garlic, minced
    • 2根2小葱，切葱花scallions, chopped
    • 1小勺1 tsp白芝麻white sesame seeds
    • 1小勺1 tsp孜然粉ground cumin
    • 2大勺2 tbsp辣椒面coarse chili flakes
    • 适量as needed热油（烧至冒烟）hot oil (heated until smoking)
    • 适量to taste盐salt
    • 2大勺2 tbsp生抽light soy sauce
    • 1大勺1 tbsp香醋black vinegar
    • 1小勺1 tsp蚝油oyster sauce
    • 3大勺3 tbsp雪碧sprite
    • 1大勺1 tbsp芝麻酱（提前用温水泄开）sesame paste (loosened with warm water)

    做法 / methodmethod

    1. i.碗中放入蒜末、葱花、白芝麻、孜然粉和辣椒面，混合均匀。in a heatproof bowl combine the minced garlic, scallion, sesame seeds, cumin, and chili flakes.
    2. ii.锅中烧油至冒烟（约七八成热），将热油浇在碗中的调料上，激发出香味，搅拌均匀。heat oil until it smokes (about 70-80% hot), then pour it over the aromatics. the sizzle should sound joyful. stir.
    3. iii.依次加入盐、生抽、香醋和蚝油，搅拌混合。stir in salt, light soy, black vinegar, and oyster sauce, one after the other.
    4. iv.倒入雪碧，搅拌均匀（雪碧可以增加回甜和气泡口感）。pour in the sprite and stir. it lends a bright sweetness and a little lift.
    5. v.最后加入提前用温水泄开的芝麻酱，充分搅拌至酱汁顺滑均匀即可。finally, swirl in the loosened sesame paste and stir until the sauce is smooth.

    小贴士芝麻酱提前用少量温水搅开至流动状态，避免结块。此酱可拌面、拌凉菜、蘸饺子，用途广泛。辣椒面和雪碧的量可根据个人口味调整。

    tip always loosen the sesame paste with warm water first so it doesn’t clump. this sauce is a weekly workhorse: noodles, cold vegetables, dumpling dip. scale chili and sprite to your own palate.

  9. 009

    青椒炒鸡蛋green pepper & egg stir-fry.

    10 min·2人份serves 2·家常home-style
    +

    食材 / ingredientsingredients

    • 3个3鸡蛋eggs
    • 2个2青椒，去籽切丝或切块green peppers, deseeded and julienned or cubed
    • 2瓣2 cloves蒜，切末garlic, minced
    • 1段1 length葱白，切碎scallion white, chopped
    • 适量as needed食用油cooking oil
    • 适量to taste盐salt
    • 1小勺1 tsp生抽light soy sauce
    • 少许a splash料酒shaoxing wine

    做法 / methodmethod

    1. i.青椒洗净去籽，切成细丝或小块备用。蒜切末，葱白切碎。wash and deseed the peppers, slice into fine strips or small pieces. mince the garlic, chop the scallion white.
    2. ii.鸡蛋打入碗中，加少许盐和料酒，用筷子充分搅打均匀。crack the eggs, add a pinch of salt and a splash of shaoxing, and beat thoroughly with chopsticks.
    3. iii.锅中倒入适量油，大火烧热，倒入蛋液，用筷子快速搅散，蛋液刚凝固即盛出备用，不要炒太老。heat oil on high. pour in the egg and scramble quickly with chopsticks; lift them out the moment they’re just set. do not overcook.
    4. iv.锅中留少许底油，放入蒜末和葱白爆香，随后倒入青椒丝，大火快速翻炒至青椒变色微软。leave a little oil in the pan, sizzle the garlic and scallion white, then crank the heat and stir-fry the peppers until they’re just wilted and bright.
    5. v.将炒好的鸡蛋倒回锅中，加入生抽，翻炒均匀即可出锅。return the egg, splash in the soy, toss once, and plate.

    小贴士炒鸡蛋时油要多一些且油温要高，鸡蛋才会蓬松鲜嫩。青椒不宜炒太久，保持脆嫩口感最佳。喜辣可加少许干辣椒段一起爆香。

    tip use more oil and higher heat than you think for the eggs. that’s what makes them pillowy. don’t cook the peppers too long; crisp is the goal. add a few dried chili segments with the aromatics if you want heat.

  10. 010

    菠菜豆腐汤spinach & tofu soup.

    15 min·2人份serves 2·清淡gentle
    +

    食材 / ingredientsingredients

    • 200克200g菠菜，洗净切段spinach, washed and segmented
    • 300克300g嫩豆腐（内酯豆腐或软豆腐），切块silken or soft tofu, cubed
    • 600毫升600ml清水或鸡汤water or chicken stock
    • 3瓣3 cloves蒜，切末garlic, minced
    • 2片2 slices生姜，切片ginger, sliced
    • 1茶匙1 tsp盐salt
    • 少许a pinch白胡椒粉white pepper
    • 1茶匙1 tsp香油sesame oil
    • 1汤匙1 tbsp食用油cooking oil

    做法 / methodmethod

    1. i.菠菜洗净切成约5厘米段；豆腐轻轻切成1.5厘米方块；蒜切末，姜切片备用。wash the spinach and cut into roughly 5cm lengths. gently cube the tofu at 1.5cm. mince garlic, slice ginger.
    2. ii.烧一小锅开水，菠菜下锅焯约30秒捞出，过冷水，挤去多余水分。此步骤可去除草酸，口感更佳。bring a small pot of water to a boil, blanch the spinach for 30 seconds, shock in cold water, and squeeze dry. this removes the oxalic acid and improves the texture.
    3. iii.锅中加食用油，中火爆香姜片和一半蒜末，约30秒出香味。heat oil over medium. sizzle the ginger and half of the garlic for about 30 seconds until fragrant.
    4. iv.加入清水或鸡汤，大火烧开后轻轻下入豆腐块，转中小火炖3分钟，汤色略带乳白。pour in the water or stock, bring to a boil, slide in the tofu, drop to medium-low, and simmer for 3 minutes until the broth turns faintly milky.
    5. v.下入焯好的菠菜，加盐和白胡椒粉，轻轻搅匀，煮1分钟。add the blanched spinach, salt, and white pepper. stir gently and cook for 1 minute.
    6. vi.关火，淋上香油，撒上剩余蒜末，盛碗上桌。kill the heat, drizzle sesame oil, scatter the remaining raw garlic, and serve.

    小贴士变化版：下菠菜前淋入打散的蛋液，边淋边搅，做成蛋花汤；或加入虾皮一起爆香，无需额外提鲜。

    tip variations: swirl in beaten egg just before the spinach goes in for an egg-ribbon soup; or sizzle dried shrimp with the aromatics; no extra seasoning needed after that.

  11. 011

    番茄浓汤面tomato soup noodles.

    25 min·1人份serves 1·面noodle
    +

    食材 / ingredientsingredients

    • 3个3西红柿，切小块tomatoes, cubed
    • 2个2鸡蛋eggs
    • 1人份1 portion面条（挂面或鲜面均可）noodles (dried or fresh)
    • 适量as needed青菜（生菜、小白菜等）leafy greens (lettuce, baby bok choy, etc.)
    • 适量as needed葱末scallion, minced
    • 适量as needed蒜末garlic, minced
    • 1大勺1 tbsp剁椒酱chopped chili sauce (duojiao)
    • 2大勺2 tbsp番茄酱tomato paste
    • 2勺2 tbsp生抽light soy sauce
    • 1勺1 tbsp蚝油oyster sauce
    • 半勺1/2 tbsp老抽（上色）dark soy sauce (for colour)
    • 少许a pinch盐salt
    • 少许a pinch白糖sugar
    • 少许a pinch胡椒粉white pepper
    • 适量as needed水淀粉cornstarch slurry
    • 几滴a few drops香油sesame oil
    • 适量to garnish葱花（装饰）scallion greens

    做法 / methodmethod

    1. i.热锅倒入适量油，打入鸡蛋煎至两面金黄，盛出备用。heat oil in a pan, crack in the eggs, and fry until both sides are golden. set aside.
    2. ii.锅中留底油，小火放入葱末、蒜末和剁椒酱，煸炒出香味。leave a little oil in the pan. on low heat, sizzle the minced scallion, garlic, and chopped-chili sauce until fragrant.
    3. iii.倒入西红柿丁，中火翻炒至出汁变软。add the diced tomato and stir-fry over medium until softened and releasing juice.
    4. iv.加入2大勺番茄酱，翻炒均匀让颜色更红亮。stir in 2 tablespoons of tomato paste for a deeper, brighter red.
    5. v.加入约两碗开水，大火煮沸。pour in about two bowls of boiling water and bring it up on high heat.
    6. vi.调入料汁：2勺生抽、1勺蚝油、半勺老抽、少许盐、白糖和胡椒粉，搅匀。season the broth: 2 tbsp light soy, 1 tbsp oyster sauce, 1/2 tbsp dark soy, a pinch each of salt, sugar, and white pepper. stir.
    7. vii.汤底沸腾后下入面条，中火煮约5分钟至面条熟透。once boiling, drop in the noodles and cook on medium for about 5 minutes, until tender.
    8. viii.放入煎蛋和青菜，继续煮1分钟。slide in the fried eggs and the greens, and simmer another minute.
    9. ix.淋入水淀粉勾芡使汤汁浓稠，滴几滴香油，撒上葱花即可出锅。drizzle in the cornstarch slurry to thicken, finish with a few drops of sesame oil, scatter scallion greens, and serve.

    小贴士西红柿尽量选熟透的沙瓤番茄，炒出的汁水更浓郁。面条可用挂面、手擀面或宽面，按个人喜好选择。

    tip use fully ripe, mealy tomatoes if you can; they give off much more juice. any noodle works: thin dried, hand-pulled, or wide flat. pick what you’re in the mood for.

  12. 012

    柠檬奶油酱lemon cream sauce.

    13 min·4人份serves 4·quick
    +

    食材 / ingredientsingredients

    • 2杯2 cups市售 Alfredo 酱store-bought alfredo sauce
    • 1/2杯1/2 cup鸡汤chicken broth
    • 2-3大勺2-3 tbsp新鲜柠檬汁fresh lemon juice
    • 2瓣2 cloves蒜，切末garlic, minced
    • 2大勺2 tbsp黄油butter
    • 2大勺2 tbsp新鲜莳萝，切碎fresh dill, chopped
    • 适量to taste盐和黑胡椒salt and pepper
    • 一小撮pinch红椒片（可选）red pepper flakes (optional)

    做法 / methodmethod

    1. i.小锅中中火融化黄油，加入蒜末，炒约30秒至出香味，注意不要焦糊。melt butter in a saucepan over medium heat. add minced garlic and cook for about 30 seconds until fragrant. don’t let it brown.
    2. ii.倒入 Alfredo 酱，与蒜香黄油搅拌均匀至顺滑。pour in the alfredo sauce and stir to combine with the garlic butter until smooth.
    3. iii.加入鸡汤搅匀，小火加热2-3分钟，不时搅动，直至顺滑温热。add the chicken broth and stir. let it warm through for 2-3 minutes, stirring occasionally, until smooth and heated.
    4. iv.转小火，先加入2大勺柠檬汁拌匀，尝味；若想更明亮，再加更多。reduce heat to low. stir in the lemon juice, starting with 2 tbsp. taste and add more if you want a brighter flavor.
    5. v.用盐、黑胡椒和（如用）红椒片调味。盐要少放，Alfredo 本身已经很咸。season with salt, pepper, and red pepper flakes if using. go easy on salt; alfredo is already well-seasoned.
    6. vi.关火，拌入切碎的新鲜莳萝。立刻淋在意面、鱼或鸡肉上。remove from heat and stir in the fresh dill. serve immediately over pasta, fish, or chicken.

    小贴士先少放柠檬汁，再根据口味加：可以加，但加多了拿不回来。这酱与 fettuccine、penne 或香煎三文鱼都是绝配。

    tip start with less lemon juice and add to taste: you can always add more but can’t take it away. this sauce pairs beautifully with fettuccine, penne, or as a topping for pan-seared salmon.

  13. 013

    奥尔良烤翅orleans-style oven wings.

    25 min + 腌制marinade·2人份serves 2·烤箱oven
    +

    食材 / ingredientsingredients

    • 6只6鸡翅中chicken midwings
    • 25克25g新奥尔良烤翅腌料new orleans wing marinade powder
    • 25克25g冰水ice water
    • 1小勺1 tsp料酒shaoxing wine
    • 1小勺1 tsp生抽light soy sauce
    • 少许a little食用油cooking oil
    • 适量as needed蜂蜜水（蜂蜜:水 = 2:1）honey water (honey : water = 2:1)
    • 1张1 sheet锡纸（垫烤盘用）foil (for the tray)

    做法 / methodmethod

    1. i.鸡翅洗净沥干，用厨房纸吸去多余水分。在鸡翅正反两面各划两刀，方便入味。rinse and drain the wings, pat dry with paper towel. score each wing with two cuts on both sides so the marinade reaches the meat.
    2. ii.将奥尔良腌料与冰水混合搅匀，加入料酒和生抽，倒入鸡翅中，戴手套抓拌均匀，确保每只鸡翅都裹满腌料。mix the orleans powder with ice water until smooth, add shaoxing and light soy, pour over the wings, and massage (gloves help) until every wing is thoroughly coated.
    3. iii.盖上保鲜膜（或装入密封袋），放入冰箱冷藏腌制至少12小时。腌制期间可翻动1-2次帮助入味。cover (or seal in a ziplock) and refrigerate for at least 12 hours. turn once or twice so the marinade distributes evenly.
    4. iv.烤箱上下火200°C预热10分钟。烤盘铺锡纸，将鸡翅放在烤架上，烤架置于烤盘上方。preheat the oven to 200°C (top & bottom heat) for 10 minutes. line a tray with foil and set a rack above it; the wings go on the rack.
    5. v.先用230°C大火烤5分钟，让鸡翅表面定型出油。roast at 230°C for 5 minutes to set the skin and start the fat rendering.
    6. vi.取出鸡翅，刷一层腌料汁，翻面后再刷一层，继续230°C烤5分钟。pull the wings out, brush with leftover marinade, flip, brush again, and roast another 5 minutes at 230°C.
    7. vii.将温度调至180°C，移至烤箱中层，继续烤15分钟至鸡翅表皮金黄微焦。drop the temperature to 180°C, shift the rack to the middle, and roast for another 15 minutes until the skin is deeply golden with a few charred spots.
    8. viii.出炉前2分钟取出鸡翅，两面刷上蜂蜜水，放回烤箱烤至表面光亮即可。two minutes before they’re done, pull the wings, brush both sides with honey water, and return to the oven until the surface turns glossy.

    小贴士先大火后小火是外焦里嫩的关键。鸡翅放烤架上烤（下面接烤盘）比直接放烤盘效果好，避免鸡翅泡在油里。腌制时间越长越入味，建议前一天晚上腌好。

    tip high-heat first, then moderate is the whole shortcut to crisp-outside / tender-inside. roasting on a rack over the tray beats sitting the wings directly on the tray; they don’t stew in their own fat. marinate overnight if you can; longer is better.

  14. 014

    小炒黄牛肉hunan quick-fried beef.

    25 min·2人份serves 2·湘hunan
    +

    食材 / ingredientsingredients

    • 250克250g牛里脊或黄瓜条（筋膜少的瘦肉）beef tenderloin or eye of round (lean cut, little connective tissue)
    • 适量to taste小米辣（切圈）thai chilies, sliced into rings
    • 适量to taste泡椒（切碎）pickled chilies, chopped
    • 适量as needed大蒜（切末）garlic, minced
    • 适量as needed姜（切丝）ginger, julienned
    • 适量as needed香菜（切段）cilantro, segmented
    • 适量optional芹菜（可选，切段）celery, segmented
    • 1勺1 tbsp生抽light soy sauce
    • 半勺1/2 tbsp老抽（上色）dark soy sauce (for colour)
    • 1勺1 tbsp料酒shaoxing wine
    • 少许a pinch胡椒粉white pepper
    • 1小勺1 tsp淀粉cornstarch
    • 1勺1 tbsp食用油cooking oil
    • 1勺1 tbsp蚝油oyster sauce
    • 少许a pinch盐salt

    做法 / methodmethod

    1. i.逆纹切片：观察牛肉的纹理，横着纹理切（断丝切），这样炒出来的肉才不会老。尽量切得薄一些。slice across the grain: look at the lines in the beef and cut perpendicular to them, as thin as you can. that’s what keeps the meat tender when it hits the heat.
    2. ii.腌制：牛肉放入碗中，加入1勺生抽、半勺老抽、少许胡椒粉、1勺料酒，用手抓匀直到水分被吸收。marinate: in a bowl, work 1 tbsp light soy, 1/2 tbsp dark soy, a pinch of pepper, and 1 tbsp shaoxing into the beef with your hands until the liquid is absorbed.
    3. iii.加入1小勺淀粉再次抓匀，锁住水分。最后淋入1勺食用油拌匀，防止下锅后粘连。腌制15分钟。add 1 tsp cornstarch and work it in to seal the moisture. finally mix in 1 tbsp oil so the slices don’t stick together in the wok. rest 15 minutes.
    4. iv.滑炒牛肉：锅内多倒一点油，油热后（微微冒烟）倒入牛肉，迅速用铲子划散。牛肉变色即刻盛出（约7-8成熟），不要久炒。velvet the beef: heat a generous pour of oil until it just smokes, drop in the beef, and break it apart with the spatula fast. as soon as it changes colour (70-80% done) lift it out; do not keep frying.
    5. v.炒香配料：锅留底油，下姜丝、蒜末、小米辣和泡椒，中小火炒出香味和辣味。aromatics: leave some oil in the wok. on medium-low, sizzle the ginger, garlic, thai chilies, and pickled chilies until fragrant and spicy.
    6. vi.大火合炒：转大火，倒回牛肉，加入1勺蚝油、少许盐（泡椒有咸味，盐要少放）。bring it together: crank to high, return the beef, add 1 tbsp oyster sauce and a little salt; the pickled chili is already salty, go easy.
    7. vii.收尾：放入香菜段（和芹菜段），快速翻炒几下，让香味融合。finish: add the cilantro (and celery), toss a few times to bring the flavours together.
    8. viii.出锅：整个大火快炒过程控制在30秒内，关火装盘。plate: the entire high-heat stage should take 30 seconds, no more. kill the heat and serve.

    小贴士全程尽量保持高火力，尤其是最后合炒阶段，动作要快。如果没有泡椒，可以多放大蒜。香菜是这道菜的灵魂，不建议省略。炒这道菜千万不要加水，一旦加水，牛肉质地会立刻变老。

    tip keep the heat high the whole way, especially during the final toss, and move fast. no pickled chili on hand? compensate with extra garlic. cilantro is the soul of this dish; don’t skip it. and never add water; the moment you do, the beef turns tough.