Easy tablespoon of cooking oil, about 10 grams Recipes – Quick Meals Everyone Will Enjoy

Quick and easy to make tender garlic shrimp

These shrimps are really easy to cook, and only take a few minutes to prepare. They are so smooth and tasty. The shrimps at home love them so much that every time they are served on the table, they stare at them and use their chopsticks to eat them very quickly. Basically, they are all gone as soon as they are placed on the plate. The empty plate rate is ridiculously high. They are simply the "general who always wins" on the table. There is no time left. Every time they are cooked, they are all gone. There is not enough to eat!

Sichuan and Chongqing mixed rice noodle steamed banquet

When you eat steamed pork with rice flour outside, it's either just steamed pork or just steamed pork ribs with rice flour. It's unlike making it at home, where you can add whatever you want! My portion includes steamed pork with rice flour, pork ribs, and pork belly. The pork belly's soft, glutinous skin, coated in rice flour, melts in your mouth. For a savory bite, try the pork ribs, where the spiciness of the bones is infused with the flavor of spices. For a leaner dish, try the pork belly, which is firm, flavorful, and not too dry. It perfectly captures all the flavors. And since it's homemade, the seasoning is generous, and the flavor comes purely from the ingredients and the care put into making it. If you like spicy food, add chili powder for a satisfying flavor. Every bite is satisfying, and it's much more satisfying than the monotonous portions you get out there! Speaking of Sichuan and Chongqing steamed pork with rice flour, it's a favorite dish of the locals. When dining at a restaurant in Sichuan and Chongqing, the first thing you'll hear as you enter is, "Boss, give me some steamed pork with rice flour. I want the delicious kind!" Steamed pork with rice flour is a favorite in Sichuan and Chongqing. Just like Chongqing residents can't live without hot pot and Chengdu residents can't live without teahouses, it's an essential dish on every household's dining table. It's even a must-have during festivals.