What to Cook with – Tasty Recipes to Try
Looking for recipes with ? We’ve got simple, tasty ideas the whole family will love — perfect for everyday cooking.
Recipes with
This is how to pan-fry small river fish. My family says they could eat it eight times a week and not get tired of it. It's spicy and flavorful, so delicious that they even eat the bones...
This caramel almond toffee is the "Hermes" of the candy world. 100 grams outside costs 30-40 yuan, but making it yourself is both economical and reassuring! It's entirely handmade, requiring no advanced technology or labor, making it safe and delicious for both the elderly and children. The caramel-colored sugar coats large almonds, offering a rich, caramelized flavor upon first bite, followed by a satisfying crunch and a burst of nutty aroma. The sweetness is just right, not cloying, and the more you chew, the more fragrant it becomes. Stock up for the New Year – it'll impress guests or be enjoyed by yourself!
This pineapple beef salad smells so good it'll make your mouth water the moment it hits the table! The tender, bouncy beef is coated in glistening red chili oil, and the pineapple chunks are soaked in the sauce. Each bite is bursting with sweet and sour juices, followed by the spiciness of the beef. The crispness of the celery and chili peppers blends perfectly with the aroma of garlic, creating a rich and refreshing flavor profile. The beef is so tender you don't even need to chew it, and the sweet and sour pineapple balances the spiciness perfectly. It's so appetizing, you'll want to clean every last drop of sauce from the plate.
This special bread recipe used scalded dough as a secret booster. It offers numerous benefits in bread making by precooking a portion of the flour's starch with boiling water, which allows it to bind significantly more moisture than raw flour. This results in enhanced texture, flavor, and shelf life of the finished bread.
This is the "Leaky Milk Toast" that I always order at tea restaurants! Making it at home with buttered toast gives it an irresistible milky aroma that goes straight to your head. Crispy on the outside and soft on the inside, it gets more fragrant with every chew. One slice, and warm condensed milk oozes out, mixing with Ovaltine cocoa powder and spreading across the plate, instantly filling your nostrils with a sweet fragrance. One bite, and it's crispy on the outside and soft on the inside, sweet but not cloying, with the milky and cocoa flavors exploding in your mouth—pure bliss! Whether it's a light breakfast or a refreshing afternoon snack, it's a carb lover's dream!
This all-purpose five-spice powder, stir-fried by hand, blends numbing, fragrant, spicy, salty, and sweet flavors harmoniously. Its aroma is rich yet not overpowering, and its taste is complex and layered, pairing perfectly with everything. This flavor is reminiscent of what Cai Lan, one of Hong Kong's four great talents, renowned food critic, and columnist, said: "Life cannot be too perfect"—it's not simply sweet, nor purely fragrant, but a complex blend of numbing, fragrant, spicy, and sweet flavors, just like our lives, which always have surprises and regrets, intense moments and mundane ones. It's precisely this unpretentious richness that allows it to be combined with chili powder to make five-spice rolls, mixed with steamed meat powder to make fragrant steamed pork, added to salt to stir-fry marinated meat, and even used to make crispy salt and pepper shrimp. A simple spoonful adds a unique smoky aroma to everyday flavors.
Sichuan cured pork belly—that's a longing etched into the DNA of every Sichuanese. In previous years, we'd eat cured pork belly made from pigs raised by our neighbors back home. Those pigs were raised for over a year, so they were incredibly fatty; the fat slices alone were as wide as a hand, making it quite a hefty meal. This year, I decided to make it myself—a down-to-earth, family-style version. I specifically chose leaner cuts of pork, finally achieving "cured pork belly freedom"! Look at this! The layers of fat are distinct, golden and translucent, glistening with oil—it makes my mouth water just looking at it. Unlike the dark, charred kind from smoking back home, this is clean and easy to wash. A close sniff reveals a subtle cypress aroma mixed with the numbing fragrance of Sichuan peppercorns. Steaming it releases a rich, smoky flavor that fills the room. The fatty parts are tender and not greasy, while the lean parts are firm and chewy—every bite is the taste of home.
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Cantonese-style radish cake with preserved meat, a must-have for Chinese New Year, truly embodies the phrase "rising prosperity"! Looking at this large plate, topped with glistening diced preserved sausage and golden chopped dried scallops, its appearance alone exudes an air of wealth and luxury. One bite, and the sweetness of the radish melts instantly, blending with the savory and rich aroma of the preserved meat, and the freshness of the dried shrimp and scallops swirling in your mouth. The cake itself is chewy and soft, not sticky at all, and leaves a warm feeling in your stomach. This is not only a delicious snack, but also a truly auspicious symbol, signifying that each year will be better than the last—perfect for entertaining guests or enjoying yourself!
This homemade roasted beef jerky is absolutely amazing! The meat is carefully selected, high-quality beef tenderloin, and the ingredient list is very clean, without any unnecessary additives. It's so reassuring to eat! The spicy version is intensely spicy and flavorful, becoming more fragrant with each chew; the five-spice version is savory and rich, so delicious you'll want to lick your fingers. Perfect for staying home during the Spring Festival, whether you're binge-watching TV, chatting, or entertaining guests, just grab a handful and instantly fill the festive atmosphere. It's so delicious you won't be able to stop eating it, so make some now!