What to Cook with tablespoon – Tasty Recipes to Try
Looking for recipes with tablespoon? We’ve got simple, tasty ideas the whole family will love — perfect for everyday cooking.
Recipes with tablespoon
The refrigerator was filled with lychees fed by neighbors, friends, and colleagues one after another, and I instantly remembered the lychee chicken soup I made before! I always thought that the price of lychees was "arrogant", and every time I made this soup, it was like a "luxury experience", and I was still not satisfied after making it. This year, the price of lychees is affordable, and with everyone's enthusiastic feeding, I can finally turn over this favorite again! ~~ Remove the pits and take out the meat of the lychees, put them into the pot with fresh chicken and pitted red dates, and add Ophiopogon japonicus and Polygonatum odoratum to neutralize the warm nature. Even I, who am afraid of getting angry, can drink it with confidence! The fruity and meaty aromas slowly seep out, and the soup is sweet and mellow, and it still tastes like the fairy in my memory! After drinking the soup and eating the meat, I have to say that this wave of feeding is simply a "god assist". This time I can finally drink enough and make up for all the "drinks" I didn't "drink enough" in the past~
Watercress and Kidney Soup is a classic Cantonese soup. The salty aroma of the kidney stimulates the appetite and aids digestion, while also adding a richer flavor to the base. The combination of sweet and apricot kernels moistens the lungs and relieves coughs, without leaving a dry taste. The watercress, with its inherent sweetness, softens and dissolves in the broth, clearing heat, moistening the lungs, and promoting urination. This soup is refreshing and soothing, relieving both greasiness and dryness. No wonder Cantonese people love it!
A classic hearty dish from Sichuan and Chongqing's traditional outdoor banquets, "Jia Sha Rou" (stuffed pork belly with red bean paste) is a must-have for the New Year's Eve dinner table! Slices of fatty, tender pork belly are wrapped around smooth red bean paste, steamed with brown sugar and glutinous rice until soft and flavorful. It's sweet, rich, and not greasy at all, and the pork skin soaks up the broth, becoming incredibly tender and chewy. Its sweet taste is suitable for all ages, and it's always in high demand. A perfect dish for entertaining guests, whether at a traditional outdoor banquet or New Year's Eve dinner, it instantly adds a festive atmosphere to the table.
This stir-fried pork liver is visually appealing and intensely flavorful, a super appetizing and satisfying home-style dish. Pork liver is rich in iron, effectively replenishing the raw materials needed for blood production, making it especially suitable for people with anemia, helping to improve symptoms such as insufficient blood and pale complexion. It also contains abundant vitamin A, B vitamins, and minerals such as zinc and selenium, which can protect eyesight, relieve eye fatigue, aid metabolism, and boost immunity. In the Sichuan and Chongqing regions, stir-fried pork liver is as famous as stir-fried pork kidney, a highly representative local dish. The high-heat, quick stir-fry method locks in the tender texture of the pork liver while preserving its nutrients to the maximum extent. Paired with side dishes such as wood ear mushrooms and green peppers, the flavor is rich and layered, savory and delicious. Serve with rice and you'll easily eat two bowls – a true rice-eating machine!
This pork chop is absolutely amazing! The apple aroma is incredibly prominent, sweet but not cloying, and the flavor seeps into every strand of meat. The best part is the braising sauce; it's glistening with oil, the salty and sweet flavors perfectly balanced—you could easily eat an extra bowl of rice with it! The meat is pork shoulder, with a bit of fat, crispy on the outside and tender and juicy on the inside. The apple, soaked in the fruity aroma, is soft and fluffy, and when eaten with the meat, it's refreshing and delicious—you won't want to lick the plate clean!
This salt-baked shrimp recipe is foolproof even for kitchen novices and can be on the table in minutes! The glossy, oily shrimp looks incredibly tempting, and inside is snow-white, firm, and juicy meat that's bouncy and sweet. No complicated seasonings are needed; the salt-baking process locks in the shrimp's natural flavor, even the subtle aroma of herbs permeates the meat, resulting in a fresh, non-fishy dish that bursts with flavor in every bite. The entire process involves high-heat braising followed by residual heat to cook the shrimp thoroughly, so you don't need to watch the pot or worry about overcooking. With just a few simple steps, you can achieve restaurant-quality flavor—delicious and hassle-free!
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.
I recreated the wildly popular Mo's Chicken Hot Pot from the Cantonese-speaking world at home! I specially simmered the broth with chicken carcass and pork bones, resulting in a significantly fresher flavor than the usual method. The broth is golden and clear, with a sweet and refreshing aftertaste that even soothes the throat. The broth, made with five-finger peach and Smilax glabra, has a built-in dehumidifying effect, leaving you feeling completely relaxed after drinking it. The chicken was cooked for 2 minutes and then simmered for 9 minutes according to the recipe, resulting in perfectly tender and juicy meat. Dipped in the signature sand ginger and garlic sauce, every bite is bursting with meaty flavor. Finally, I added some seasonal vegetables to finish the meal. A warm, refreshing, and not-too-greasy pot of home-cooked food—this is the quintessential Cantonese comfort food.
This pineapple pork ribs is absolutely amazing! The ribs are stewed until tender and fall off the bone, each piece coated in a sweet and sour sauce. Every bite bursts with juice, the meaty aroma blending perfectly with the sweet pineapple – not greasy at all. The pineapple soaks up the savory flavor of the ribs, becoming soft and flavorful, its sweet and sour juices fully infused into the meat. The fruity aroma is incredibly rich. A bite of rib followed by a bite of pineapple is a delightful combination of sweet and sour, incredibly appetizing, and just the right amount is addictive! Sprinkled with white sesame seeds for added aroma, and coated generously in the sauce, it's perfect whether eaten with rice or on its own. Those who love sweet and sour flavors will absolutely adore it. The pineapple aroma perfectly enhances the savory flavor of the ribs, making every bite a blissful experience!
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