食帖·赜

The recipes I’ve worked out and actually want to make again, gathered in one place.把我做顺手、还想再做的菜谱都收在一处。

Japanese · 日式

Japanese Curry · 日式咖喱

カレーライス

A comforting weeknight curry — caramelized onions, tender chicken, and soft vegetables in a rich roux gravy over short-grain rice.暖心的家常咖喱：焦糖洋葱、嫩鸡肉和软糯蔬菜，裹上浓稠咖喱酱，浇在短粒米饭上。

Serves 3 · 3 人份 ~50 min · ~50 分钟
Ingredients · 食材
  • 1 lbboneless chicken thighs, cut into bite-sized pieces去骨鸡腿肉，斩块
  • 1 largeonion, sliced洋葱，切片
  • 1 largecarrot, cut into chunks胡萝卜，切块
  • 1 largepotato, cut into chunks土豆，切块
  • 1–2garlic cloves, minced蒜瓣，切末
  • ½ tspfresh ginger, grated姜，磨蓉
  • 2 tspneutral oil食用油
  • 2⅔ cupswater水
  • 4 blocksS&B Golden Curry roux日式咖喱块（S&B 金牌）
  • ⅓apple, grated (optional)苹果，磨蓉（可选，增甜）
  • ½ tsphoney or ketchup (optional)蜂蜜或番茄酱（可选）
  • 2⅔ cupscooked short-grain rice, to serve日式短粒米饭（搭配）
Method · 做法
  1. Sauté the onions. Heat the oil over medium; cook the onion until soft and golden, ~8–10 min.炒洋葱。中火热油，下洋葱炒至变软、金黄，约 8–10 分钟。
  2. Brown the chicken. Add the chicken, garlic, and ginger; cook until lightly browned, ~5 min.煎鸡肉。下鸡肉、蒜末和姜蓉，煎到微微上色，约 5 分钟。
  3. Add vegetables and water. Add the carrot, potato, and water. Boil, then simmer, skimming foam, until fork-tender (~20 min).加蔬菜和水。下胡萝卜、土豆和水，烧开转小火，撇浮沫，煮到叉子能轻松插入，约 20 分钟。
  4. Melt in the roux. Turn off the heat. Break in the roux and stir until fully dissolved, scraping the bottom.化咖喱块。关火，掰入咖喱块，搅到完全化开，刮一下锅底。
  5. Simmer to thicken. Back on low, stirring often, until gravy-like (~10 min).小火收稠。重新开小火，边煮边搅，煮到浓稠像肉汁，约 10 分钟。
  6. Optional depth. Stir in grated apple and honey/ketchup for extra roundness.提味（可选）。拌入苹果蓉和蜂蜜/番茄酱，让味道更圆润。
  7. Serve. Ladle over hot rice.装盘。浇在热米饭上。

Notes · 小贴士

  • Brown the meat and caramelize the onions before adding water, and always kill the heat before the roux — it dissolves cleanly and won’t clump.加水前把肉煎香、洋葱炒到焦糖色；下咖喱块前一定要关火，这样化得均匀、不结块。
  • Katsu version: skip browning the chicken; make a plain veg curry, then bake/air-fry Trader Joe's breaded chicken nuggets (~4 pieces/person), slice, and lay over rice with curry around it so it stays crisp.咔滋咖喱版：不煎鸡肉，先做纯蔬菜咖喱底；另把Trader Joe's 裹粉炸鸡块（每人约 4 块）烤或气炸好，切片铺饭上，咖喱浇在周围保持脆皮。
  • Swap chicken for beef or pork, or go vegetarian with extra mushrooms.鸡肉可换牛肉或猪肉，或多放蘑菇做素咖喱。
Storage · 保存
Fresh · 现做✓Great right away.现做就很好吃。
Fridge · 冷藏✓Keeps a few days and tastes even better the next day.冷藏几天，隔夜更入味。
Freezer · 冷冻✓Freezes well; potatoes may turn slightly grainy, so some freeze it without potato.可冷冻；土豆可能变粉沙，介意的话冷冻时不放土豆。

Thai · 泰式

Pad Krapow · 泰式打抛

ผัดกะเพรา

Spicy, garlicky street-style stir-fry with holy basil and a crispy fried egg, over jasmine rice.香辣蒜香的街头风味，用圣罗勒（打抛叶）和一颗脆边煎蛋，浇在茉莉香米饭上。

Serves 3 · 3 人份 ~25 min · ~25 分钟
Ingredients · 食材
  • 1 lbground pork or chicken (or hand-chopped thigh)猪肉末或鸡肉末（或手剁鸡腿肉）
  • 9garlic cloves蒜瓣
  • 7–8Thai bird’s eye chilies泰国小米辣
  • 1½ cupsholy basil leaves, loosely packed圣罗勒（打抛叶），松散量取
  • 1½ tbspoyster sauce蚝油
  • 1½ tbspfish sauce鱼露
  • 1½ tsplight soy sauce生抽
  • ¾ tspdark (sweet) soy sauce老抽（甜酱油）
  • 1½ tspsugar糖
  • 3 tbspwater or chicken stock水或鸡高汤
  • 3 tbspneutral oil, for stir-frying食用油（炒制）
  • 3large eggs鸡蛋
  • 4 tbspneutral oil, for frying the eggs食用油（煎蛋）
  • 3 cupscooked jasmine rice茉莉香米饭
Method · 做法
  1. Pound the aromatics. Pound the garlic and chilies into a coarse paste — leave texture. No mortar? Mince by hand.舂香料。把蒜和辣椒舂成粗泥，留点颗粒感。没有石臼就用刀剁。
  2. Mix the sauce. Stir the oyster, fish, light soy, dark soy, and sugar until the sugar dissolves.调酱汁。蚝油、鱼露、生抽、老抽和糖搅到糖化开。
  3. Fry the aromatics. Heat the oil in a wok on high; fry the paste until fragrant — don’t brown.爆香。大火热锅下油，下香料泥炒香，别炒焦。
  4. Brown the meat. Add the meat, break it up, and cook until nearly done with some color.炒肉。下肉末炒散，炒到快熟、稍上色。
  5. Add the sauce. Pour in the sauce and water. Stir-fry until cooked and glossy with a little sauce pooling. Taste and adjust.下酱汁。倒入酱汁和水，翻炒到熟且油亮、留少量汤汁。尝味调整。
  6. Add the basil. Off the heat, toss in the holy basil just until wilted.下罗勒。关火，放入打抛叶拌到刚断生。
  7. Fry the crispy egg. In hot oil, fry the eggs until the edges are lacy and golden, yolks runny.煎脆蛋。热油把蛋煎到边缘焦脆金黄、蛋黄流心。
  8. Serve. Spoon over rice, top with the egg, break the yolk.装盘。浇在饭上，放上煎蛋，戳破蛋黄。

Notes · 小贴士

  • Holy basil (กะเพรา) is the point — sweet basil makes a different dish. TJ’s only sells sweet basil; find real holy basil at an Asian grocery (“kaprao”/“hot basil”). Only sweet basil? Add a pinch of white pepper.圣罗勒（打抛叶）是灵魂——甜罗勒做出来是另一道菜。Trader Joe’s 只有甜罗勒；到亚超找真正的打抛叶（标 “kaprao”/“hot basil”）。只有甜罗勒就加一点白胡椒补味。
  • Hand-chopped chicken thigh beats pre-ground; pork should have some fat.手剁鸡腿肉比现成肉末口感好；猪肉要带点肥。
  • Heat: 7–8 chilies is moderate-hot; street vendors go higher.辣度：7–8 根属中辣，街边摊会更多。
  • Prik nam pla on the side: sliced chilies in fish sauce with a squeeze of lime.配一碟鱼露辣椒：小米辣圈泡鱼露，挤点青柠。
  • High heat is everything — a screaming-hot wok gives the wok hei.火要够猛——锅够热才有"锅气"。
Storage · 保存
Fresh · 现做✓A made-to-order dish; best straight from the wok.现炒现吃的菜，出锅最好。
Fridge · 冷藏✓The meat keeps 1–2 days; fry a fresh egg and add fresh basil when reheating.肉可冷藏 1–2 天；复热时现煎蛋、现放罗勒。
Freezer · 冷冻✗The basil aroma fades and the fried egg won’t freeze; texture suffers.罗勒香气会散、煎蛋不能冷冻，口感变差，不建议。

French · 法式

French Braised Chicken · 法式炖鸡

Poulet braisé aux champignons

Boneless chicken thighs and three kinds of mushroom braised in white wine, butter, and thyme — no water added. 去骨鸡腿肉配三种蘑菇，用白葡萄酒、黄油和百里香焖炖——全程不加水。

Serves 2–3 · 2–3 人份 ~45 min · ~45 分钟
Ingredients · 食材
  • 1 lbboneless chicken thighs, cut into bite-sized pieces去骨鸡腿肉，斩块
  • ⅓onion, finely chopped洋葱，切碎
  • 6garlic cloves, finely chopped蒜瓣，切碎
  • ~200 gmixed mushrooms (button/cremini, shimeji, shiitake)什锦菇（口蘑/褐菇、蟹味菇、香菇）
  • to tastefresh parsley, chopped欧芹，切碎
  • 2 tspflour面粉
  • 20 mlwhite wine白葡萄酒
  • as neededolive oil橄榄油
  • ~1 tbspbutter (1 pat)黄油（一小块）
  • 1–2bay leaves香叶
  • a few sprigsthyme百里香
  • to tastesalt & black pepper盐和黑胡椒
Method · 做法
  1. Prep. Rub the chicken with salt and pepper; marinate 10 min. Chop the onion and garlic. Trim shimeji roots; cut button and shiitake into large chunks. Use plenty of mushrooms — they shrink.准备。鸡肉抹盐和黑胡椒，腌 10 分钟。洋葱、蒜切碎。蟹味菇去根；口蘑、香菇切大块。蘑菇多放些——会缩水很多。
  2. Sear, then build the base. Heat olive oil and butter in an enameled pot. Sear the chicken skin-side down over medium-low until golden both sides; remove. Don’t wash the pot — add onion and garlic, scrape up the browned bits. Add the mushrooms, stir-fry until softened; season. Sprinkle in the flour and stir until no dry flour remains.煎鸡肉、炒底料。珐琅锅热橄榄油和黄油，鸡皮朝下中小火煎到两面金黄，取出。锅不用洗——下洋葱和蒜，刮起锅底焦香。下蘑菇炒到略软，调味。撒面粉炒到看不见干粉。
  3. Braise. Pour in the wine and cook off the alcohol. Add bay and thyme, cover, braise 8 min so the mushrooms release juices. Uncover, return the chicken, cover, braise 20 more min. Finish with parsley.焖炖。倒白葡萄酒煮到酒精挥发。加香叶和百里香，盖盖焖 8 分钟让蘑菇出水。开盖放回鸡肉，再盖盖焖 20 分钟。最后撒欧芹。

Notes · 小贴士

  • Don’t skimp on mushrooms; they cook right down.蘑菇别舍不得放，会缩得很小。
  • If the sauce reduces too far, loosen with a splash of water or stock.汤汁收太干就加一点水或高汤。
Storage · 保存
Fresh · 现做✓Delicious right away.现做就很好吃。
Fridge · 冷藏✓3–4 days; keep the chicken submerged in the sauce so it stays moist.冷藏 3–4 天；让鸡肉泡在汤汁里保持滋润。
Freezer · 冷冻✓2–3 months; keep it submerged. Butter may look split after thawing — stir over low heat to bring it back.冷冻 2–3 个月；同样泡在汁里。解冻后黄油可能看着油水分离，小火搅一下就回来。

Hunan · 湘菜

Pork & Green Pepper Stir-Fry · 青椒炒肉

A stir-fry dish featuring pork and green peppers, a staple of Hunan cuisine.湘菜经典青椒炒肉，猪肉与青椒快炒而成。

Serves 2–3 · 2–3 人份 ~25 min · ~25 分钟
Ingredients · 食材
  • 1 lbground pork (a little fat is better)猪肉末（带点肥更香）
  • 6–7green peppers, thin-shredded青椒，切细丝
  • 6–7garlic cloves, minced蒜瓣，切末
  • 2 tspginger, minced姜末
  • 2 tspfermented black beans, lightly crushed (optional)豆豉，略压碎（可选）
  • 2red chilies (optional, color/heat)小红椒（可选，配色/加辣）
  • 2 tbsplight soy sauce生抽
  • 2 tspoyster sauce蚝油
  • 1 tspsugar糖
  • 2 tbspShaoxing cooking wine料酒
  • ½ tspwhite pepper白胡椒粉
  • ½ tspsalt盐
  • 2 tbspcooking oil食用油
Method · 做法
  1. Shred the peppers. Core and de-seed, open flat, and cut lengthwise into fine shreds — the thinner the better.切青椒细丝。去籽去筋，剖开摊平，顺纹竖切成细丝，越细越好。
  2. Marinate the pork. Mix the pork with a little of the soy, cooking wine, and white pepper; rest 10 min.腌肉末。肉末加一点生抽、料酒和白胡椒抓匀，静置 10 分钟。
  3. Render the pork. Stir-fry over medium-high until the water cooks off and the fat renders — lightly golden, a little crisp at the edges.煸肉末。中大火煸炒，炒干水汽、逼出油脂，炒到微黄、边缘微焦。
  4. Aromatics. Add the garlic, ginger, fermented black beans, and red chili; stir until fragrant.爆香。下蒜末、姜末、豆豉和小红椒炒香。
  5. Blast the peppers. Turn heat to high, add the peppers, and stir-fry fast until just crisp-tender and still green.大火炒青椒。转大火下青椒丝，快炒到刚断生、还翠绿。
  6. Season. Add the soy, oyster sauce, sugar, and salt; toss quickly. Sugar just rounds it out — taste before adjusting.调味。加生抽、蚝油、糖和盐快速翻匀。糖只是提味，尝过再调。
  7. Serve. A couple more tosses, then plate and eat hot with rice.出锅。再颠两下锅，装盘配米饭趁热吃。

Notes · 小贴士

  • Pork with some fat tastes better; if lean, add more oil so it doesn’t dry out.肉末带点肥更香；太瘦就多放点油，不然发柴。
  • For crisp peppers, blast on high briefly; the finer you shred, the faster they soften.想青椒脆就大火快炒；切得越细越快软。
  • Sweetness trick: add sugar/oyster sauce in small amounts, tasting as you go — round, not sweet.甜味诀窍：糖和蚝油少量、边尝边加，圆味不发甜。
  • Straight, thin-skinned peppers (青线椒/长青椒) shred more easily than curly ones.直一点、皮薄的青椒（青线椒、长青椒）比螺丝椒好切丝。
Storage · 保存
Fresh · 现做✓Best straight from the wok.现炒最好吃。
Fridge · 冷藏✓1–2 days; the peppers soften and weep a little.冷藏 1–2 天；青椒会变软、稍微出水。
Freezer · 冷冻✗Green peppers turn watery and limp once frozen.青椒冷冻后会出水变软塌，不建议。

Shanghai/Russian · 海派/俄式

Borscht · 罗宋汤

Борщ

A hearty tomato-and-cabbage beef soup built with no added water — the cabbage and tomatoes collapse and release everything the broth needs under a tight lid.番茄圆白菜炖牛肉的暖身浓汤，全程不加水——盖紧锅盖，圆白菜和番茄自己出水，就是汤底。

Serves 2–3 · 2–3 人份 ~1½ hr · ~1.5 小时
Ingredients · 食材
  • 1 lbbeef chuck牛肩肉（chuck）
  • 1 (14 oz)can whole peeled tomatoes整粒去皮番茄罐头
  • 1fresh tomato新鲜番茄
  • ¼ headcabbage圆白菜
  • ½small onion小洋葱
  • ½carrot胡萝卜
  • 1 stalkcelery芹菜
  • 1small potato小土豆
  • ½ tbspbutter黄油
  • to tastesalt & pepper盐和黑胡椒
Method · 做法
  1. Prep. Cut the beef into ~1-inch chunks. Cut the potato into larger chunks. Slice the onion, carrot, celery, cabbage, and fresh tomato.准备。牛肉切约 1 英寸块。土豆切大块。洋葱、胡萝卜、芹菜、圆白菜和番茄切好。
  2. Brown the beef. Melt the butter over medium-high and sear the beef until browned; set aside.煎牛肉。中大火化黄油，把牛肉煎上色，取出备用。
  3. Sauté the onion. Cook the onion 2–3 min until softened.炒洋葱。下洋葱炒 2–3 分钟至软。
  4. Add canned tomatoes. Tip in the tomatoes with juices; break them up and scrape the bottom.加番茄罐头。倒入整粒番茄连汁，压碎，刮起锅底。
  5. Layer the soup. Add the fresh tomato, ⅔ of the cabbage, celery, and carrot. Nestle the beef down into the vegetables. Season lightly.铺料。加番茄、⅔ 的圆白菜、芹菜和胡萝卜，把牛肉埋进菜里。稍微调味。
  6. Cover and cook. Tight lid, gentle simmer, then low. Cook covered ~40 min — don’t lift the lid.加盖焖。盖紧，小火慢煮约 40 分钟——别开盖。
  7. Add potato and rest of cabbage. Add them, cover again, and continue on low.加土豆和剩下的圆白菜。放入后重新盖盖，小火继续。
  8. Check around 60 min. Continue until the beef is tender.约 60 分钟检查。煮到牛肉软烂。
  9. Season and serve. Stir together and adjust salt and pepper.调味装盘。拌匀，按口味加盐和胡椒。

Notes · 小贴士

  • Use a tight-fitting lid — the method depends on trapping the vegetables’ moisture.一定要盖紧——整个做法靠锁住蔬菜水分。
  • Use plenty of cabbage; it collapses and is a main source of broth. Looks dry at first, but releases a lot of liquid.圆白菜多放；它会大量塌缩，是汤底主力。一开始看着干，后面会出很多水。
  • Keep beef pieces small (~1 inch) so they tenderize evenly.牛肉切小块（约 1 英寸）更容易均匀软烂。
  • Add potato later so it stays intact during the long beef cook.土豆后放，避免长时间炖煮散掉。
  • Reserve ⅓ of the cabbage for later for better texture; the first batch melts into the broth.留 ⅓ 圆白菜后放，口感更好；先放的那批化进汤里。
Storage · 保存
Fresh · 现做✓Good right away.现做就好喝。
Fridge · 冷藏✓3–4 days and better the next day.冷藏 3–4 天，隔夜更好喝。
Freezer · 冷冻✓Freezes well for a couple of months; potatoes go a touch softer.可冷冻两个月左右；土豆会稍微软一点。

Sichuan · 川菜

Steamed Pork with Rice Flour · 粉蒸肉

Sichuan steamed pork — pork shoulder coated in five-spice rice flour over a bed of potato, steamed soft and fragrant. The flour soaks up the juices.川式粉蒸肉：猪肩肉裹五香米粉，土豆垫底蒸得软糯鲜香，米粉吸饱肉汁。

Serves 3–4 · 3–4 人份 Steam 60–75 min · 蒸 60–75 分钟
Ingredients · 食材
  • 1 lbpork shoulder butt, skin-on, marbled猪肩肉（带皮、肥瘦相间）
  • 2potatoes土豆
  • 1 boxfive-spice steaming rice powder (~2.8 oz)五香蒸肉米粉（约 1 盒）
  • 2 tbsplight soy sauce生抽
  • 1 tbspdark soy sauce老抽
  • 1 tbspdoubanjiang (chili bean paste)豆瓣酱
  • 1 tbspShaoxing cooking wine料酒
  • 1 tspsugar白糖
  • 1 tbspginger, minced姜末
  • 1 tbspfermented tofu (optional)腐乳（可选，增香）
  • 1 tspsesame oil芝麻油
  • to tastesalt (for the potato)盐（土豆用）
  • to tastescallion or cilantro (garnish)葱花或香菜（装饰）
Method · 做法
  1. Slice the pork. Cut into ~0.5 cm thick, 4–5 cm long slices. Leave the skin on (more flavor); marbled cuts are best.切肉。切成约 0.5 cm 厚、4–5 cm 长的片。带皮更香，选肥瘦相间的。
  2. Marinate. Mix the pork with the light and dark soy, doubanjiang, cooking wine, sugar, ginger, and fermented tofu (optional); marinate 30–60 min.腌制。肉片加生抽、老抽、豆瓣酱、料酒、白糖、姜末和腐乳（可选）抓匀，腌 30–60 分钟。
  3. Coat with rice powder. Toss in the rice powder and sesame oil so every slice wears a thin coat — don’t overdo it.裹米粉。拌入米粉和芝麻油，让每片肉裹薄薄一层，别太多。
  4. Potato base. Peel and cut the potato into 1 cm rounds or chunks; lay in the steaming dish and salt lightly. It soaks up the juices.土豆垫底。土豆去皮切 1 cm 片或块，铺蒸盘底，撒点盐。能吸肉汁。
  5. Arrange. Lay the coated pork skin-side down on the potato; press lightly.码肉。裹好的肉皮朝下码在土豆上，稍压实。
  6. Steam. Once the water boils, steam over high heat 60–75 min (thick cut needs full steaming). Don’t lift the lid.上锅蒸。水开后大火蒸 60–75 分钟（肉厚要蒸透）。别开盖。
  7. Flip out. Cover with a large plate and flip so the potato is on top, pork below. Garnish.翻扣。用大盘盖住翻转扣出，土豆在上、肉在下。撒葱花。

Notes · 小贴士

  • No steaming rice powder? Make it: toast raw rice + a little glutinous rice, grind coarse, and toast with star anise, Sichuan pepper, and cassia.没有蒸肉米粉？自制：生大米加少量糯米炒香磨粗粉，再加八角、花椒、桂皮炒。
  • No doubanjiang? Use sweet bean sauce or omit, but it’s key to the Sichuan flavor.没有豆瓣酱？用甜面酱代替或省略，但它是川味关键。
  • Steaming time matters — shoulder is thick, so steam fully or it’ll be tough. Pressure cooker ~40 min.蒸够时间很重要——肩肉厚，蒸透才不柴。高压锅约 40 分钟。
  • Swap potato for taro, sweet potato, or pumpkin.土豆可换芋头、红薯或南瓜。
Storage · 保存
Fresh · 现做✓Serve hot from the steamer.出锅热吃最好。
Fridge · 冷藏✓3–4 days; re-steam to reheat.冷藏 3–4 天；回锅再蒸热。
Freezer · 冷冻✓Freezes well; re-steam until hot through.可冷冻；再蒸透即可。

Home Style · 家常菜

Tomato & Egg Stir-Fry · 西红柿炒鸡蛋

Looks simple, but getting it right is all about heat control — silky eggs, tomatoes cooked till saucy, a little garlic. The taste of home.看着简单，好吃全在火候——滑嫩的蛋、炒出汁的番茄、一点蒜香。就是小时候的味道。

Serves 2–3 · 2–3 人份 ~15 min · ~15 分钟
Ingredients · 食材
  • 3eggs鸡蛋
  • 2tomatoes西红柿
  • 1scallion葱
  • 1garlic clove蒜瓣
  • to tastesalt盐
  • to tastesugar白糖
  • to tastecooking oil食用油
  • a littlestarch slurry (optional, to thicken)水淀粉（可选，勾芡）
Method · 做法
  1. Prep. Score the tomato tops, blanch ~1 min to peel, and cut into wedges. Chop the scallion; mince the garlic.备料。番茄顶部划刀，开水烫约 1 分钟去皮，切滚刀块。葱切花，蒜切末。
  2. Beat the eggs. Crack into a bowl with a little salt; beat.打蛋。鸡蛋加少许盐打散。
  3. Silky-scramble the eggs. Heat oil (a bit generous). When hot, turn heat low, pour in the eggs, and turn off the heat before they fully set — use residual heat and chopsticks to break them up. Remove.滑炒蛋。热油（稍多）。油热转小火下蛋液，还没完全凝固就关火，用余温和筷子划散，盛出。
  4. Cook the tomatoes. Leave a little oil, gently fry the garlic on low, add the tomatoes, and stir-fry on medium until saucy.炒番茄。留底油小火爆香蒜末，下番茄中火炒出汁。
  5. Season. Add salt and sugar.调味。加盐和白糖。
  6. Combine. Return the eggs and toss quickly. Thicken with a little slurry if too watery.合炒。倒回鸡蛋快速翻匀。汤汁多可勾少许芡。
  7. Serve. Plate and garnish with scallion.出锅。装盘撒葱花。

Notes · 小贴士

  • Silky eggs are all about heat: after the oil is hot, go low before adding the eggs and cut the heat before they set.蛋滑嫩全靠火候：油热后转小火再下蛋，凝固前关火。
  • Cook the tomatoes on low/medium so they release juice.番茄小火/中火才容易出汁。
  • Garlic is the secret touch; a little deepens the flavor. Skip it if you prefer.蒜是点睛之笔，少放提味；不吃可省。
  • Pick naturally ripened tomatoes (red flesh, tan seeds, juicy, “sandy”) over forced ones (seedless or green seeds, dry, hard).选自然熟的番茄（果肉红、籽土黄、多汁、沙沙的），比催熟的（无籽或籽绿、汁少发硬）好。
Storage · 保存
Fresh · 现做✓Best fresh.现炒最好。
Fridge · 冷藏✓1 day; the egg softens and weeps a little.冷藏 1 天；蛋会变软、稍微出水。
Freezer · 冷冻✗Scrambled egg turns rubbery and weeps water when frozen.炒蛋冷冻后会变韧、出水，不建议。

Sichuan · 川菜

Mapo Tofu · 麻婆豆腐

Using a store-bought Mapo seasoning packet — three steps: blanch the tofu, fry beef with the seasoning, then simmer the tofu and thicken. Numbing, spicy, and very good with rice.用市售麻婆豆腐调料，三步搞定：焯豆腐、炒牛肉末下调料、烧豆腐勾芡收汁。麻辣鲜香，超下饭。

Serves 2–3 · 2–3 人份 ~20 min · ~20 分钟
Ingredients · 食材
  • 400–500 g
    (1 box)    tofu豆腐
  • 50 gground beef牛肉末
  • 1 packet Mapo Tofu seasoning (80 g) 麻婆豆腐调料（80 g）
  • 50 gvegetable oil植物油
  • 4 gstarch + 40 g cold water (slurry)淀粉 + 40 g 冷水（水淀粉）
  • 200 gwater水
  • a littlesalt (for blanching)盐（焯豆腐用）
  • to tastechopped scallion (garnish)葱花（装饰）
  • optionalSichuan pepper powder (extra numbing)花椒粉（可选，加麻）
Method · 做法
  1. Prep. Cut the tofu into ~1.5 cm cubes; blanch in salted water, then drain. Mix the starch with ~40 g cold water for a slurry; mince the beef.准备。豆腐切约 1.5 cm 丁，加盐水焯一下捞出。淀粉加约 40 g 冷水调成水淀粉；牛肉剁末。
  2. Fry beef + seasoning. Heat the 50 g oil, fry the beef on low until fragrant, add the packet (80 g), stir-fry ~1 min, then add 200 g water and bring to a boil.炒香。50 g 油烧热，小火炒香牛肉末，下调料（80 g）炒约 1 分钟，加 200 g 水烧开。
  3. Simmer & thicken. Add the blanched tofu, simmer on medium until little liquid remains, thicken with the slurry in two additions, reduce over high heat, plate, and top with scallion. Add Sichuan pepper powder for more heat.烧豆腐、收汁。下焯好的豆腐，中火烧到汤汁不多，分两次勾入水淀粉，大火收汁装盘撒葱花。爱麻可撒花椒粉。

Notes · 小贴士

  • Blanching the tofu (with a little salt) firms it and removes the raw-bean taste so it holds together.豆腐先焯水（加点盐）能定型去豆腥，烧的时候不易碎。
  • Add the slurry in two goes for an even, clingy sauce.水淀粉分两次勾，芡更均匀挂得住。
  • Freshly ground Sichuan pepper on top beats the packet’s.最后撒现磨花椒粉，比调料包里的香。
Storage · 保存
Fresh · 现做✓Great right away.现做就很好。
Fridge · 冷藏✓Up to 3 days.冷藏 3 天内。
Freezer · 冷冻✗Freezing makes the tofu spongy and honeycombed, and it turns tough.冷冻会让豆腐变蜂窝状、口感发韧，不建议。

Chinese home cooking · 家常菜

Yellow Braised Chicken · 黄焖鸡

Using a store-bought braising packet — three steps: cut the chicken, stir-fry until golden and rendered with the seasoning, then add water and simmer covered until reduced. Easy and satisfying.用市售焖鸡调料，三步搞定：斩鸡块、炒香出油下调料、加水加盖焖到收汁。省心下饭。

Serves 2–3 · 2–3 人份 Braise 25–35 min · 焖 25–35 分钟
Ingredients · 食材
  • 1 lbboneless chicken thighs, cut into bite-sized pieces去骨鸡腿肉，斩块
  • ~4 tbspvegetable oil (~55 g)植物油（约 55 g）
  • 2frozen ginger cubes, or 2–3 thin slices of fresh ginger姜片（可用冷冻姜块或新鲜姜片 2–3 片）
  • ~200 gdry shiitake mushrooms, soaked and cleaned 干香菇，泡水洗净
  • 2potatoes土豆
  • ½green pepper青椒
  • ~½ packetbraising seasoning (see note)焖鸡调料（约 ½ 包，见备注）
  • ~2½ cupsmushroom soaking water香菇泡水
Method · 做法
  1. Prep. Rinse the chicken (~1 lb) and cut into pieces. Cut the potato into larger chunks. Cut the green pepper into pieces. Soak the dry shiitake mushrooms in boiled water.准备。鸡肉（约 1 lb）洗净斩块，土豆切大块，青椒切块，干香菇泡水。
  2. Stir-fry with seasoning. Heat the oil, add the chicken and ginger, and stir-fry until the moisture cooks off and the chicken is golden and rendering oil; add the seasoning and toss evenly.炒香。热油下鸡块和姜片，炒到水汽收干、鸡肉金黄出油，下调料翻匀。
  3. Braise. Add the mushroom soaking water, bring to a boil, then simmer covered on medium-low until the chicken is cooked and the sauce has reduced. Add the potato, shiitake, and green pepper halfway through.焖煮。加香菇泡水烧开，转中小火加盖焖到鸡肉熟、汤汁收浓。中途加入土豆、香菇和青椒。

Notes · 小贴士

  • Packet sizing: the packet is made for ~1.25 kg (~2.75 lb) chicken. For 1 lb, use about ½ to taste — or cook the whole packet with the full 1.25 kg / ~2.75 lb chicken (150 g oil, ~1 L water).调料包用量：调料包按约 1.25 kg（~2.75 lb）鸡设计。做 1 lb 用约 ½ 包、按口味加减——或用整包配整 1.25 kg / ~2.75 lb 鸡（150 g 引用、~1 L 引用）。
  • ~55 g oil is on the rich side — reduce to taste; searing the skin first adds flavor.约 55 g 油偏多，可按口味减少；先煸鸡皮更香。
  • The packet is salty — taste after adding water before adding any salt.调料包偏咸——加水后先尝再决定加不加盐。
Storage · 保存
Fresh · 现做✓Good right away.现做就好。
Fridge · 冷藏✓3–4 days; keep in the sauce and reheat through.冷藏 3–4 天；连汁保存、回锅热透。
Freezer · 冷冻✓Freezes well.可冷冻。

German · 德式

Sausage & Broccoli Pasta · 香肠西兰花意面

Wurst-Brokkoli-Nudeln

A creamy, garlicky weeknight pasta with browned sausage and broccoli. The broccoli cooks in the pasta water, so it’s nearly one pot.奶香蒜香的快手意面，配煎香的香肠和西兰花。西兰花直接在煮面水里烫熟，几乎一锅出。

Serves 4 · 4 人份 ~25 min · ~25 分钟
Ingredients · 食材
  • 12 ozshort pasta (penne, fusilli, or rigatoni)意面（笔管面、螺旋面等）
  • 1 lbsweet italian sausage, crumbled意式甜香肠（去肠衣），捏碎
  • ½ lbbroccoli florets (about ½ head), bite-sized西兰花，切小朵（约 ½ 棵）
  • 3garlic cloves, minced蒜瓣，切末
  • 1 tbspolive oil橄榄油
  • 1 cupheavy cream (or crème fraîche / Schmand)淡奶油（或法式/德式酸奶油）
  • ½ cupgrated Parmesan, plus more to serve帕玛森芝士碎（另留一些）
  • ½ tspred pepper flakes (optional)辣椒碎（可选）
  • 1 tspsalt盐
  • ½ tspblack pepper黑胡椒
  • ½lemon, zested (optional, brightens it)柠檬，取皮屑（可选，提亮）
  • ~1 cupreserved pasta water预留煮面水
Method · 做法
  1. Boil pasta & broccoli. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, adding the broccoli for the last 3–4 minutes so it cooks in the same pot. Scoop out ~1 cup pasta water, then drain.煮意面和西兰花。一大锅盐水烧开，下意面煮到弹牙，最后 3–4 分钟放入西兰花同煮。舀出约 1 杯煮面水，其余沥干。
  2. Brown the sausage. Heat the olive oil in a large skillet over medium-high. Add the sausage — crumble it if you removed the casings — and cook until deeply browned, ~6–8 min.煸香肠。大火热橄榄油，下香肠（去肠衣就捏碎），煎到深金上色，约 6–8 分钟。
  3. Aromatics. Add the garlic and red pepper flakes; cook ~30 seconds until fragrant — don’t let the garlic burn.爆香。下蒜末和辣椒碎炒约 30 秒出香，别炒糊。
  4. Make the sauce. Reduce heat to medium-low, pour in the cream, and simmer 2–3 min until slightly thickened. Stir in the Parmesan until smooth.调酱汁。转中小火倒入淡奶油，煮 2–3 分钟略稠，拌入帕玛森芝士至融化顺滑。
  5. Combine. Add the drained pasta and broccoli; toss, loosening with reserved pasta water a splash at a time until silky. Season with salt, pepper, and lemon zest.合炒。下沥干的意面和西兰花翻拌，分次加煮面水调到顺滑挂汁。加盐、黑胡椒和柠檬皮屑调味。
  6. Serve. Plate hot with extra Parmesan on top.装盘。趁热装盘，再撒些帕玛森芝士。

Notes · 小贴士

  • Brown the sausage hard and undisturbed at first — that fond is most of the flavor. Crumbling it gives more browned surface.香肠先不动、煎出深色，锅底的焦香就是味道来源；捏碎能煎出更多脆面。
  • Salt the pasta water well — it seasons the pasta and broccoli from the inside.煮面水要够咸，从内部给意面和西兰花入味。
  • The reserved pasta water is the fix — add it a splash at a time so the cream clings instead of pooling.煮面水是关键，一点点加，让奶油挂住而不澥。
  • Variations: crème fraîche/Schmand for tang; a teaspoon of Dijon is a classic German touch; or skip the cream and use more olive oil + pasta water for a lighter version.变化：用法式/德式酸奶油更清爽带酸；加一茶匙第戎芥末是德式经典；也可不用奶油、多用橄榄油和煮面水做清爽版。
Storage · 保存
Fresh · 现做✓Best right after tossing.现做现吃最好。
Fridge · 冷藏✓3 days; the cream sauce thickens, so loosen with a splash of water or milk when reheating.冷藏 3 天；奶油酱会变稠，复热时加点水或牛奶化开。
Freezer · 冷冻✗Cream sauces tend to split and turn grainy once frozen, and the pasta and broccoli go mushy.奶油酱冷冻后容易油水分离、发沙，意面和西兰花也会变软烂，不建议。

Sichuan · 川菜

Sichuan Boiled Beef · 水煮牛肉

A classic Sichuan dish with tender beef slices poached in a fiery, numbing chili-bean broth over blanched vegetables, then finished with a sizzling pour of hot oil over chili and garlic. Despite the name (“boiled”), the soul is the mala chili oil.经典川菜——嫩牛肉片在麻辣豆瓣汤里汆熟，垫在焯好的蔬菜上，最后泼一勺滚油激香辣椒和蒜末。名字叫“水煮”，灵魂其实是那勺麻辣红油。

Serves 4 · 4 人份 ~40 min · ~40 分钟
Ingredients · 食材
  • 1 lblean beef (round/tenderloin), thinly sliced瘦牛肉（后腿/里脊），切薄片
  • ~¾ lbsoybean sprouts (340 g)黄豆芽（约 340 g）
  • 4–5celtuce stems with leaves (or celery / garlic sprouts)莴笋尖，连叶（也可用芹菜、蒜苗）
  • 4 tbspPixian doubanjiang (chili bean paste)郫县豆瓣酱
  • ~1 headgarlic (8–10 cloves), minced — for topping蒜，切末（约 8–10 瓣，做面料）
  • 2frozen ginger cubes, or 2–3 thin slices of fresh ginger姜片（可用冷冻姜块或新鲜姜片 2–3 片）
  • ~1 tbspwhole Sichuan peppercorns花椒（整粒）
  • 2 tbspcornstarch (dry, to coat the beef)干淀粉（给牛肉上浆）
  • to tasteground chili flakes干辣椒面
  • to tasteground Sichuan pepper花椒面
  • a pinchchicken bouillon (optional)鸡精（可选）
  • a littlesalt (for the beef; doubanjiang is salty)盐（腌肉用；豆瓣已咸）
  • generousrapeseed / canola oil (see steps)菜籽油（用量见步骤）
  • ~2¾ cupswater (~680 ml, adjust to bowl size)水（约 680 ml，按碗和食材量调整）
Method · 做法
  1. Slice & coat the beef. Cut the lean beef into thin slices ~4–5 cm long, 2.5 cm wide. Toss with the cornstarch, a little salt, and chicken bouillon until coated — the beef’s own moisture is enough; add only a few drops of water or light soy if it won’t come together.切肉、上浆。瘦牛肉切成约 4–5 cm 长、2.5 cm 宽的薄片。加干淀粉、少许盐和鸡精抓匀——牛肉本身有水分，不用加水；实在抓不匀滴几滴水或生抽。
  2. Prep aromatics & veg. Slice the ginger; mince the garlic. Cut the celtuce (with leaves) into thick slices, then into ~6 cm lengths.备料。姜切片，蒜切末。莴笋尖连叶切厚片，再切成约 6 cm 长段。
  3. Blanch & bed the vegetables. Blanch the celtuce and soybean sprouts in boiling water, drain, and spread in a large serving bowl — sprouts on the bottom, greens on top.焯菜垫底。莴笋和黄豆芽分别在滚水里焯一下，捞出沥干，铺在大碗底——豆芽在下、青菜在上。
  4. Fry the chili-bean base. Heat a generous amount of oil (2–3× a normal stir-fry). At ~70% hot, fry the ginger, then the whole Sichuan peppercorns, then the doubanjiang until the oil turns red and fragrant. Add a pinch of chicken bouillon.炒豆瓣底。多放油（平时炒菜的 2–3 倍）。七成热下姜片，再下花椒粒，然后下豆瓣酱，炒到出红油、出香。加少许鸡精。
  5. Poach the beef. Add the water and bring to a boil. Slip in the beef slices one at a time, quickly separate them, and the moment they change color, turn off the heat — don’t overcook.汆牛肉。加水烧开，用筷子把牛肉一片片下入，迅速划散，一变色立刻关火——别煮老。
  6. Assemble. Pour the beef and broth over the vegetable bed. Top with a layer of ground chili, then a layer of minced garlic.装碗。连汤带肉倒在蔬菜上。撒一层辣椒面，再铺一层蒜末。
  7. The hot-oil pour (key!). Wipe the pan clean, heat fresh rapeseed oil until ~90% hot (nearly smoking), and pour it over the chili and garlic to bloom them. Finish with a layer of ground Sichuan pepper.泼热油（关键！）。锅洗净烧热，倒菜籽油烧到九成热（快冒烟），泼在辣椒面和蒜末上激香。最后撒一层花椒面。
  8. Serve. Toss a couple of times with chopsticks and eat hot.上桌。用筷子翻两下，趁热吃。

Notes · 小贴士

  • Beef choice matters — pick lean beef with no gristle, skin, or fat; a hind-leg cut (round) is ideal.选肉关键——选无筋、无皮、无油脂的瘦牛肉，牛后腿等部位最佳。
  • Slice evenly and cook briefly — kill the heat the moment the beef changes color; overcooking toughens it. Don’t worry it’s underdone.肉片切均匀、下锅时间短——一变色就关火；煮久了发老，不用担心不熟。
  • Veg is flexible — mainly fibrous/leafy types: soybean sprouts, celtuce tips, garlic sprouts, celery.配菜随意，多用针叶/纤维菜：黄豆芽、莴笋尖、蒜苗、芹菜等。
  • Doubanjiang is salty, so little or no extra salt is needed — add more only if you like it stronger.豆瓣有咸味，可以不加盐；口味重再加。
  • Adjust the chili and Sichuan pepper to taste; use mild flakes if cooking for kids or spice-shy eaters.辣椒面和花椒面按口味增减；有小朋友或怕辣就用微辣/不辣的辣椒面。
  • The final hot-oil pour is essential — don’t skip it.最后泼油是关键，别省。
Storage · 保存
Fresh · 现做✓Best right after the hot-oil pour.泼油后趁热吃最好。
Fridge · 冷藏✓2 days; reheat gently — the beef firms up a little.冷藏 2 天；小火复热，牛肉会稍紧实。
Freezer · 冷冻✗The sliced beef turns dry and tough, and the blanched sprouts/celtuce go soft and watery.牛肉片冷冻后发柴，焯过的豆芽、莴笋会变软出水，不建议。