Steaming and stir-frying are essential techniques for making thick soups. The secret to enhancing the flavor of a soup lies in using fresh ingredients. Generally speaking, light soups are best in summer, while thicker soups are best in winter. About Steaming and Stir-frying Potage is a general term for soups. In French, a clear soup…

Have you ever encountered problems like steamed zongzi sticking to the leaves, radish cakes being too mushy, uneven layers in nine-layer churn, overflowing rice balls, cracked glutinous rice balls, insufficient water content in the rice paste, and exposed filling in dumplings? Whether it’s rice-based dishes like bowl cakes, meat dumplings, or pearl meatballs, or pasta-based…

Fattening and brining are both cooking techniques for tenderizing meat. Beyond these, French cuisine fans are undoubtedly familiar with the common French dish “Duck Confit,” which uses confit to achieve a tender, juicy, and flavorful finish. Although a common technique in Western cuisine, it’s actually quite simple to perform. Confit: A Common Western Technique That…

White radish is a versatile ingredient, perfect for stewing, making soups, pickling, and even making into a variety of dishes like radish cake and shredded radish pancakes. However, sometimes when cooking white radish, you might find it lacks flavor and needs to cook longer. To address this issue, here’s a simple method to quickly absorb…