Main Course

这款空气炸锅猪扒外焦里嫩，简单健康，是快速晚餐的理想选择！ 食材： 做法：

鲍鱼有两类，干鲍鱼和鲜鲍鱼。干鲍一般用来焞汤、红烧、做佛跳墙等，其工序复杂，有的需要几十小时。鲜鲍鱼就是市场有卖，有鲜活的，或是冻的。对鲍鱼的口感索求一般成品干鲍应是软糯甘鲜。成品鲜鲍则是脆嫩鲜爽。 做法：

Servings: 4 Prep time: 5 minutes Cook time: 15 minutes Ingredients: Instructions:

The classic Three-Cup Chicken gets its name from the key seasonings: one cup of soy sauce, one cup of rice wine, and one cup of sesame oil. Combined with ginger, garlic, and Thai basil, it’s packed with rich flavors that make it irresistible—perfect with a …

经典的三杯鸡使用酱油、米酒和麻油作为灵魂调味，再搭配姜、蒜、九层塔，香气十足，让人忍不住多吃几碗饭！ 份量：2-3份 准备时间： 5 分钟 烹饪时间： 15 分钟 食材: 调味: 烹饪步骤:

韭菜豆干炒肉是一道快手菜肴。

榄菜肉末四季豆是道传统的潮汕名菜。非常美味下饭。

Ingredients: 1 pound should pork or pork butt Char Sui Sauce 1 tablespoon sesame oil 1 tablespoon rice wine black pepper Instructions: Combine the Char Siu sauce, sesame oil, rice wine and black pepper and mix well. Marinate pork for two hours or more. Preheat …

Char Siu is a classic Chinese Cantonese-style barbecue of roasted pork with a blend of salty and sweet, flavors with a hint of spice.