Tasty piece Recipes to Cook Tonight
Try something new with piece — easy recipes with ingredients you already have at home.
Recipes with piece
This plum and tangerine peel pork ribs recipe is super simple to season, even a novice can easily master! The sweet and sour taste of the plums and the richness of the tangerine peel, combined with the oyster sauce and dark soy sauce, locks in the savory flavor and color of the ribs. The ribs are stewed until the meat and bones are tender and almost crispy, and they fall off the bone with a light bite. The sauce coats each piece, and sprinkled with sesame seeds, the sour and sweet taste is appetizing, refreshing, and delicious with rice. This is a standout dish, so get ready now.
The freshly cooked Indian curry chicken is a feast for the eyes! The thick golden curry sauce wraps each piece of tender chicken. As soon as the aroma of spices floats into the nose, you can smell the warmth of turmeric and the spiciness of cumin swirling in the air. Gently poke it with a spoon, the chicken is stewed soft and tender, and when you take a bite, the gravy mixed with curry bursts in your mouth - the soft fragrance brought by the Indian curry masala flavor, the fresh and spicy slowly rises, leaving a slight sweet aftertaste, and the carrots and onions become extremely tasty. The thick curry sauce is poured on the hot rice, and each grain of rice is wrapped in a golden coat. When you take a bite, the layers of spices unfold on the tip of the tongue, and the warmth irons from the stomach to the heart. After eating, you can't help but smell the curry fragrance on your fingers a few more times~
The stir-fried spareribs are shiny and glossy just out of the pan, and the amber sauce wraps each piece of ribs tightly. When you bite it, you will first feel the crispy edges, followed by the tender and juicy meat, with the spicy aroma of onion, ginger, garlic and the mellow sweetness of soy sauce. The meat between the bones is the most tempting, you have to pinch it with your fingertips to get the full taste, and finally suck the sauce on the fingers clean, filling your mouth with hot and fresh fragrance.
The golden daylily has absorbed the soup, and it is soft and chewy with a natural sweetness, like a bunch of delicate golden needles, dotted on the plate and particularly eye-catching. The fried tofu cubes are golden on both sides, with a slightly charred edge and tender inside that can taste the bean fragrance. Each piece is coated with a light sauce color, which not only retains the crispy feeling of frying, but also absorbs the freshness of the daylily.
Sichuan and Chongqing cured meat is the same as durian - those who love it can take it as their life, and those who hate it have to take a detour when they smell it. Sichuan and Chongqing cured pig's trotters are a traditional delicacy with local characteristics. Its appearance is ruddy, the meat is firm and chewy, and it exudes a rich and mellow salty and fragrant cured flavor. It is usually served on the table during important festivals or when entertaining important guests. It is a "hard dish" on the table. ~ This cured pig's trotter stewed with kidney beans and kelp soup is salty and fragrant with the unique smokey smell of cypress branches. The skin is tough and the meat is glutinous. It is chewy and not dry. The kidney beans are full of fat, the flour is full of cured fragrance, and the kelp is slippery and wrapped in milky white soup. Every bite is full of the Sichuan and Chongqing style that cannot be dissolved. Even the soup wants to be soaked in rice and finished with a pot~~
grated coconut fried to a golden hue blends harmoniously with the tender shredded chicken. Each piece of serundeng brings a balance of sweetness from the brown sugar, a touch of sourness from the tamarind juice, and the warmth of the spices—shallots, garlic, red chilies, cayenne pepper, turmeric, and coriander—that permeate throughout. The fragrance of lime leaves, galangal, and lemongrass envelops the overall aroma, creating an alluring tropical fragrance. The flavor is a dance of textures: crunchy, savory, and fragrant, with layers of complex flavors—sweet, savory, spicy, and fresh—perfect for accompanying warm rice or as a relaxing snack. This dish redefines a classic, remaining familiar yet leaving a deep flavor trail.
Sliced lotus root holds a spiced minced meat filling, creating a harmony of crunch and tenderness in one bite. Aromas of garlic, ginger, and sesame oil spread warmth, while the fragrant sauce that seeps into the root's crevices adds layers of sweet, savory, and slightly spicy flavors. Each piece emerges golden with a textural sensation—crispy on the outside, soft on the inside—making for an earthy yet alluring dish, perfect for a flavorful and hearty meal.
Savor the sensation of the eggplant turning golden-soft upon first frying—slightly crispy on the outside, but soon falling into a tempting softness. As the sweet and sour sauce coats each piece, the aromas of vinegar and sugar combine warmly, creating a harmony of flavors that awaken the palate. Each bite presents a delicious contrast: the tenderness of the eggplant bursting on the tongue, combined with the subtle sweetness and freshness of the sauce. The fragrance of the scallions lingers, adding a fresh touch that makes this dish lively and inviting. Sweet and Sour Eggplant is the perfect star on the dinner table—elegant in its simplicity, offering a sophisticated and memorable flavor.
Gently scoop up a piece with a spoon, the chewy touch trembles slightly on the tip of the tongue, take a sip, the sweetness with a hint of dragon fruit's unique light fruity aroma spreads in the mouth, not too sweet, but like the refreshing summer frozen into a chewable shape. Occasionally biting into the tiny fruit particles hidden inside, a crunching sound adds a bit of playful taste, after eating, even the tip of the tongue seems to be stained with a bit of gentle red
The core taste of "jade butterfly condensed fat" is smooth and delicate, melting in the mouth. 1. The intuitive association of "condensed fat": as soft and tender as solidified animal fat (such as lard and mutton fat), dense and non-granular, it can be melted by a light touch of the tongue, similar to the soft texture of tender tofu or pudding, but more chewy and slightly glutinous like rice products. 2. Combined with the characteristics of rice tofu: retain the fragrance of rice itself, chewing it has the smoothness of rice paste, and because of the moderate thickness of the "butterfly" shape, it brings a light and non-greasy taste, as if holding a piece of "melting" jade fat, sweet and salty tastes can be adapted to this texture description.