灶

Ingredients 食材

• OldTown 3-in-1 white coffee1 sachet · 35g
• Flour80g
• Egg1
• Warm milk or water60ml
• Cooking oil15ml
• Yeast1g
• Baking powder2g
• Sugar (optional)5–10g
• Saltpinch

• OldTown 3-in-1 白咖啡1 条 · 35g
• 面粉80g
• 鸡蛋1 个
• 温牛奶或温水60ml
• 食用油15ml
• 酵母1g
• 泡打粉2g
• 糖（可选）5–10g
• 盐一小撮

Method 做法

1. Stir the coffee powder and yeast into 60ml warm milk or water until dissolved.
2. Rest 5–10 minutes for the yeast to wake up.
3. Whisk in the egg and oil.
4. Fold in the flour and baking powder until smooth.
5. Pour into small molds, about 6–7 parts full.
6. Rest 20–30 minutes to proof.
7. Preheat air fryer to 150°C / 300°F.
8. Bake at 150°C / 300°F for 12–16 minutes.
9. A toothpick should come out clean.

1. 60ml 温牛奶或温水加入咖啡粉和酵母，搅拌均匀。
2. 静置 5–10 分钟，让酵母稍微启动。
3. 加入鸡蛋和食用油，搅拌均匀。
4. 加入面粉和泡打粉，搅拌成面糊。
5. 面糊倒入小模具，约 6–7 分满。
6. 静置发酵 20–30 分钟。
7. 空气炸锅预热到 150°C / 300°F。
8. 放入空炸锅，150°C / 300°F 烤 12–16 分钟。
9. 用牙签插入中间，拔出来没有湿面糊就是熟了。

Ingredients 食材

• Bone-in beef ribs750g
• Carrot250g
• Dried shrimp15g
• Black pepper3g
• Water750g
• Saltto taste

• 带骨牛肋750g
• 胡萝卜250g
• 虾皮15g
• 黑胡椒3g
• 水750g
• 盐适量

Method 做法

1. Salt the ribs and sear until well browned on the surface.
2. In the same pot, fry carrot, dried shrimp, and black pepper for 1–2 minutes.
3. Add water.
4. Simmer: regular pot ~2.5 hr; pressure cooker ~40 min after pressure is up.
5. Remove the ribs.
6. Blend the carrot, shrimp, and broth into a smooth purée.
7. Season with salt.
8. Return the ribs to the soup and gently warm through.

1. 牛肋先加盐，表面煎香。
2. 锅里放胡萝卜、虾皮、黑胡椒，炒 1–2 分钟。
3. 加水。
4. 炖煮：普通锅小火约 2.5 小时；高压锅上汽后约 40 分钟。
5. 取出牛肋。
6. 把锅里的胡萝卜、虾皮和汤打成顺滑浓汤。
7. 加盐调味。
8. 把牛肋放回汤里，小火加热即可。

Cuts 适合部位

• Brisket
• Short rib
• Shank

• 牛腩
• 牛肋条
• 牛腱子肉

Timing 时间参考

• Regular pot90–120 min
• Pressure cooker (after pressure)25–30 min
• Rice cooker2–3 hr

• 普通锅90–120 min
• 高压锅（上汽后）25–30 min
• 电饭锅2–3 hr

Core principles 核心原则

1. Start in cold water; blanch to remove blood and off-flavors.
2. Use hot water for the actual braise — never add cold water mid-cook.
3. Low-medium simmer, never a hard boil.
4. Salt only in the final 20 minutes — meat softens faster.

1. 冷水下锅焯水，去血沫和腥味。
2. 炖的时候用热水，不要中途加冷水。
3. 中小火慢炖，不要大火猛滚。
4. 盐最后 20 分钟再加，这样肉更容易软烂。

Variations 可做变体

Ingredients 食材

• Brisket / beef~800g
• Tomato2–3
• Potato2
• Ginger, scallionto taste
• Tomato paste (optional)
• Light soy · cooking wine

• 牛腩 / 牛肉~800g
• 番茄2–3 个
• 土豆2 个
• 姜、葱适量
• 番茄膏（可选）
• 生抽 · 料酒

Method 做法

1. Blanch the beef in cold water; skim foam.
2. Fry the tomatoes until they release juice; add a little paste for depth.
3. Add beef, ginger, scallion, soy, wine, and enough hot water to cover.
4. Pressure-cook ~25 minutes.
5. Release pressure; add potatoes.
6. Simmer or braise 10–15 more minutes until tender.
7. Adjust salt at the end.

1. 牛腩先焯水，去掉血沫。
2. 番茄炒出汁，可加一点番茄膏增强味道。
3. 放入牛腩、姜、葱、生抽、料酒和适量热水。
4. 高压锅压约 25 分钟。
5. 泄压后加入土豆。
6. 再煮或焖 10–15 分钟，直到土豆软糯。
7. 最后根据口味调盐。

Method 做法

1. Pat the salmon completely dry.
2. Season briefly: salt, black pepper, a touch of minced garlic.
3. Cold pan, hot oil.
4. Skin-side down, medium heat 3–4 min — don't move it.
5. Flip; 30 sec to 1 min.
6. Off the heat — let residual warmth finish the center.

1. 三文鱼擦干表面水分。
2. 用盐、黑胡椒、少许蒜末简单腌一下。
3. 冷锅热油。
4. 鱼皮朝下，中火煎 3–4 分钟，不要频繁移动。
5. 翻面煎 30 秒到 1 分钟。
6. 关火，用锅的余温把中间慢慢带熟。

Doneness 判断

Center slightly orange and just translucent — that's the tender sweet spot. Thirty more seconds and it's overcooked.

中间略带橙色、微微半透明时，口感最嫩。再多 30 秒就过了。

Methods 做法集

Defrost & brine 解冻与盐水

• Refrigerator thaw8–12 hr
• Cold-water thaw30–60 min
• 1–2% brine10 min

• 冰箱冷藏解冻8–12 hr
• 冷水解冻30–60 min
• 盐水（1–2%）泡 10 min

Method 做法

1. Cut potatoes into chunks.
2. Pan-fry until lightly golden on the outside.
3. Stir in the soybean paste.
4. Optional: add some braised-pork sauce and a splash of water.
5. Cover and simmer 10–15 minutes.
6. Reduce until glossy and rich.

1. 土豆切滚刀块。
2. 先煎到表面略微金黄。
3. 加黄豆酱。
4. 可加入猪蹄酱汁和少量水。
5. 小火焖 10–15 分钟。
6. 最后收汁，收到浓稠入味。

Notes 备注

Soybean paste is salty — taste before adding salt. For heat, add a spoon of doubanjiang at step 3.

黄豆酱本身就咸，最后调味前先尝一口再决定要不要加盐。喜欢辣的可在第三步加一勺豆瓣酱。

Base method 基础做法

1. Cut potatoes into 2–4 cm pieces.
2. Steam 15–25 minutes.
3. Done when a chopstick or fork goes through cleanly.

1. 土豆切成 2–4cm 块。
2. 上锅蒸 15–25 分钟。
3. 用筷子或叉子能轻松插入，就是熟了。

Variations 调味升级

Timing 时间参考

• Small4–5 min
• Medium5–7 min
• Large7–10 min

• 小个土豆4–5 min
• 中等土豆5–7 min
• 大个土豆7–10 min

Cubed version 切块版本

1. Cut into cubes.
2. Add a small amount of water.
3. Cover with cling film, leave a vent.
4. Microwave 4–6 minutes.

1. 土豆切块。
2. 加少量水。
3. 盖保鲜膜，但要留缝。
4. 微波 4–6 分钟。

Whole potato 整颗做法

1. Wash the potato.
2. Pierce the skin in several places with a fork.
3. Microwave on high.
4. Flip halfway through.
5. Rest 1–2 minutes after.
6. Check doneness with a chopstick or fork.

1. 土豆洗干净。
2. 用叉子在表面扎几个洞。
3. 微波炉高火加热。
4. 加热到一半时翻面。
5. 结束后闷 1–2 分钟。
6. 用筷子或叉子检查是否能轻松插入。

Method 做法

1. If the cured pork is firm, steam it soft first.
2. Slice it thin once steamed.
3. Render in the pan to release fat.
4. Add bean sprouts and stir-fry quickly.
5. Finish with garlic and a touch of soy.

1. 五花腊肉比较硬的话，先蒸软。
2. 蒸好后切薄片。
3. 下锅煸出油脂。
4. 加豆芽快速翻炒。
5. 最后加蒜和少许酱油调味。

Notes 备注

Don't overcook the sprouts — keep the crunch. The cured pork is already salty, so go light on the soy.

豆芽不要炒太久，保持脆感。腊肉本身有咸味，酱油要少放。

Method 做法

1. Clean the fish thoroughly.
2. Lay it on ginger slices and scallion.
3. Steam over medium heat ~8 minutes (medium-sized fish).
4. Drain off any cloudy water that collects.
5. Top with shredded scallion.
6. Pour over hot smoking oil.
7. Drizzle with steamed-fish soy or similar.

1. 鱼处理干净。
2. 放姜片和葱。
3. 中火蒸约 8 分钟（中等大小的鱼）。
4. 出锅后倒掉多余腥水。
5. 加葱丝。
6. 淋热油。
7. 加蒸鱼豉油或类似酱油调味。

Notes 备注

Thicker fish needs a little more time. Don't over-steam — the flesh dries. The oil pour is the key — oil should be smoking hot so the scallion-ginger fragrance opens up.

鱼比较厚的话时间可略增加。不要蒸太久，否则肉会老。淋油那一步是关键——油要烧到冒烟再泼上去，葱姜的香气才出得来。