493a4799

低脂韓式拌飯 Healthy Bibimbap

Thu, 01 Oct 2026 14:59:41 GMT

食材清單/Ingredients

製作步驟/Preparation

菠菜洗淨切段，放入滾水中快速汆燙後撈出瀝乾；紅蘿蔔切絲，同樣汆燙至稍微變軟。
小黃瓜切絲、生菜切成適口大小；舒肥雞胸肉切片備用。
不沾鍋以小火加熱，打入雞蛋，煎成自己喜歡熟度的荷包蛋。
將白飯盛入碗中，依序擺上舒肥雞胸肉、菠菜、紅蘿蔔、小黃瓜、生菜與韓式泡菜。
中間放上荷包蛋，淋上EZ1泡菜醬10g，最後撒上白芝麻。
食用前將所有食材與泡菜醬充分拌勻，清爽有飽足感的低脂韓式拌飯完成！

Wash the spinach and cut into sections, quickly blanch in boiling water, then remove and drain. Julienne the carrot and blanch it similarly until slightly softened.
Julienne the cucumber and cut the lettuce into bite-sized pieces; slice the sous-vide chicken breast and set aside.
Heat a non-stick pan over low heat, crack in the egg, and fry to your preferred doneness.
Scoop the white rice into a bowl, then arrange the sous-vide chicken breast, spinach, carrot, cucumber, lettuce, and Korean kimchi on top.
Place the fried egg in the center, drizzle with 10g of EZ1 kimchi sauce, and finish by sprinkling with white sesame seeds.
Before eating, thoroughly mix all ingredients with the kimchi sauce. A refreshing, satisfying, low-fat Korean bibimbap is complete!

宮保雞丁炒杏鮑菇 Kung Pao Chicken with King Oyster Mushrooms

Sat, 19 Sep 2026 17:40:39 GMT

食材清單/Ingredients

製作步驟/Preparation

將去骨雞腿肉與杏鮑菇切成大小相近的丁狀，備用。
熱鍋後放入杏鮑菇，以中火煎至表面金黃、香氣釋出，取出備用。
原鍋加入食用油，放入雞腿肉，以中火煎炒至表面上色並熟透。
加入乾辣椒炒出香氣，再放回煎好的杏鮑菇。
加入EZ1宮保醬30g，快速翻炒，讓雞丁與杏鮑菇均勻裹上醬汁。
起鍋前加入花生稍微拌炒，即完成香辣夠味、口感豐富的宮保雞丁炒杏鮑菇。

Dice the boneless chicken thigh and king oyster mushrooms into similarly sized cubes, then set aside.
Heat the pan, add the king oyster mushrooms, and sear over medium heat until golden brown and fragrant; remove and set aside.
In the same pan, add cooking oil, put in the chicken thigh meat, and stir-fry over medium heat until browned on the outside and cooked through.
Add dried chili peppers and stir-fry until fragrant, then return the seared king oyster mushrooms to the pan.
Add 30g of EZ1 Kung Pao sauce and toss quickly so the chicken cubes and king oyster mushrooms are evenly coated with the sauce.
Before taking off the heat, add peanuts and stir-fry briefly. The spicy, flavorful, and richly textured Kung Pao chicken with king oyster mushrooms is complete!

日式壽喜燒 Sukiyaki

Sat, 19 Sep 2026 17:36:29 GMT

食材清單/Ingredients

製作步驟/Preparation

高麗菜剝成小塊；紅蘿蔔切片；金針菇切除根部；嫩豆腐切塊；蔥白切段、蔥綠切成蔥花備用。
平底鍋加入食用油，放入嫩豆腐，以中小火將兩面煎至金黃，取出備用。
鍋中再次加入少許食用油，放入蔥白煸香，再加入牛肉片快速拌炒。
加入EZ1壽喜燒醬20g、EZ1炒菜醬5g與水500g，攪拌均勻並煮滾。牛肉煮至半熟後先取出，避免久煮變老。
放入高麗菜煮至稍微變軟，再依序擺入紅蘿蔔、金針菇、蒟蒻、煎豆腐與牛肉片。
煮滾後撒上蔥花，即完成醬香甘甜、蔬菜鮮味十足的EZ1壽喜燒。也可以依照喜好加入
香菇、玉米或其他火鍋配菜。

Tear the cabbage into small pieces; slice the carrot; cut off the roots of the enoki mushrooms; cut the soft tofu into cubes; cut the white scallion into sections, and chop the scallion greens for later use.
Add cooking oil to a skillet, add the soft tofu, pan-fry both sides over medium-low heat until golden brown, then remove and set aside.
Add a little cooking oil to the pan again, sauté the scallion whites until fragrant, then add the beef slices and stir-fry quickly.
Add 20g of EZ1 sukiyaki sauce, 5g of EZ1 stir-fry sauce, and 500g of water, stir evenly, and bring to a boil. Remove the beef slices once half-cooked to prevent them from becoming tough from overcooking.
Add the cabbage and cook until slightly softened, then arrange the carrot, enoki mushrooms, konjac, pan-fried tofu, and beef slices in order.
Once boiling, sprinkle with chopped scallion greens to complete the sweet, savory, and vegetable-rich EZ1 sukiyaki. You can also add according to preference:
Shiitake mushrooms, corn, or other hot pot ingredients.

宮保鮮蝦炒泡麵 Kung Pao Stir-Fried Noodles with Shrimp

Sat, 19 Sep 2026 17:10:33 GMT

食材清單/Ingredients

製作步驟/Preparation

泡麵放入滾水中煮至稍微變軟，撈出瀝乾備用。
將雞蛋打散，加入EZ1炒菜醬3g，攪拌均勻。熱鍋加入少許食用油，倒入蛋液炒熟，取出備用。
原鍋放入蝦子，將兩面煎熟後取出備用。
鍋中加入少許食用油，放入蒜末炒香，再加入地瓜葉炒軟。
放入煮好的泡麵，稍微拌炒，接著加入炒蛋與EZ1宮保醬15g，快速翻炒，讓麵條均勻裹上醬汁。
起鍋前試吃味道，可依個人口味加入適量EZ1炒菜醬調整鹹香，拌炒均勻後即可盛盤。
依序擺上宮保炒泡麵與煎好的蝦子，最後撒上蔥花，即完成香辣入味的宮保蝦仁炒泡麵。

Place the instant noodles in boiling water and cook until slightly softened, then remove, drain, and set aside.
Beat the eggs, add 3g of EZ1 stir-fry sauce, and mix thoroughly. Heat the pan with a little cooking oil, pour in the egg mixture, scramble until cooked, then remove and set aside.
In the same pan, add the shrimp, pan-fry both sides until cooked through, then remove and set aside.
Add a little cooking oil to the pan, add minced garlic and sauté until fragrant, then add the sweet potato leaves and stir-fry until softened.
Add the cooked instant noodles, toss slightly, then add the scrambled eggs and 15g of EZ1 Kung Pao sauce; stir-fry quickly so the noodles are evenly coated with the sauce.
Taste before removing from the heat; add an appropriate amount of EZ1 stir-fry sauce to adjust the savory seasoning to your preference, toss evenly, and plate.
Arrange the Kung Pao stir-fried noodles and seared shrimp in order, and finally garnish with chopped scallions to complete the spicy, flavorful Kung Pao stir-fried noodles with sh rimp!

三杯雞 Three-Cup Chicken

Thu, 17 Sep 2026 21:30:13 GMT

食材清單/Ingredients

製作步驟/Preparation

將去骨雞腿肉切成適口大小，加入水、食用油與EZ1炒菜醬，充分攪拌至雞肉吸收水分，靜置醃製30分鐘。
熱鍋後放入醃好的雞腿肉，以中火煎至表面金黃，取出備用。
原鍋加入薑片，以中小火煸至邊緣微捲，再加入蒜頭與乾辣椒炒出香氣。
放回煎好的雞腿肉，加入EZ1三杯醬30g，翻炒均勻，讓雞肉完整裹上醬汁。
以中小火稍微收汁，待醬汁濃稠並附著在雞肉表面後，加入麻油與九層塔。
快速翻炒至九層塔散發香氣，醬香濃郁、鹹甜下飯的三杯雞完成！

Cut the boneless chicken thigh into bite-sized pieces, add water, cooking oil, and EZ1 stir-fry sauce; mix thoroughly until the chicken absorbs the liquid, then set aside to marinate for 30 minutes.
Heat the pan, add the marinated chicken thigh, sear over medium heat until the surface is golden brown, then remove and set aside.
In the same pan, add the ginger slices and fry over medium-low heat until the edges curl slightly, then add the garlic and dried chili peppers, stir-frying until fragrant.
Return the seared chicken thigh to the pan, add 30g of EZ1 three-cup sauce, and toss evenly so the chicken is thoroughly coated with the sauce.
Reduce slightly over medium-low heat; once the sauce thickens and glazes the surface of the chicken, add the sesame oil and Thai basil.
Stir-fry quickly until the Thai basil releases its aroma. The richly fragrant, savory, sweet, and rice-enhancing three-cup chicken is complete!

糖醋雞丁 Sweet n Sour Chicken

Thu, 17 Sep 2026 21:16:17 GMT

食材清單/Ingredients

製作步驟/Preparation

將去骨雞腿肉切成適口大小，加入水、食用油與EZ1炒菜醬，充分攪拌至雞肉吸收水分，靜置醃製30分鐘。
杏鮑菇、洋蔥與彩椒分別切成大小相近的滾刀塊備用，也可以依照喜好搭配其他蔬菜。
熱鍋後先放入杏鮑菇煎出香氣，再加入醃好的雞肉，以中火煎至表面金黃。
加入洋蔥與彩椒，快速拌炒。
淋入EZ1糖醋醬30g，翻炒均勻，讓雞肉與蔬菜完整裹上醬汁。
盛盤後撒上白芝麻，即完成酸甜開胃、簡單下飯的糖醋雞丁。

Cut the boneless chicken thigh into bite-sized pieces, add water, cooking oil, and EZ1 stir-fry sauce; mix thoroughly until the chicken absorbs the liquid, then set aside to marinate for 30 minutes.
Cut the king oyster mushrooms, onion, and bell pepper into similarly sized chunks and set aside; you can also use other vegetables according to your preference.
Heat the pan, first add the king oyster mushrooms and sear until fragrant, then add the marinated chicken and pan-fry over medium heat until golden brown.
Add the onion and bell pepper, and stir-fry quickly.
Drizzle in 30g of EZ1 sweet and sour sauce, toss evenly so the chicken and vegetables are completely coated with the sauce.
Plate and sprinkle with white sesame seeds. The appetizing, simple, and rice-pairing sweet and sour chicken is comple te!

烤蘆筍 Grilled Asparagus

Mon, 14 Sep 2026 16:16:06 GMT

食材清單/Ingredients

製作步驟/Preparation

蘆筍洗淨後切除較老的根部，擦乾水分備用。
將蘆筍加入橄欖油與EZ1煮湯醬拌勻，讓調味均勻包覆表面。
平鋪於烤盤上，放入預熱至200°C的烤箱，烘烤約8～10分鐘，至蘆筍熟透、表面微微焦香。
取出後撒上黑胡椒與帕瑪森起司。
最後依喜好擠上少許檸檬汁，即完成鮮甜焦香的烤蘆筍。

Wash the asparagus, trim off the tough ends, and pat dry for later use.
Toss the asparagus with the olive oil and EZ1 soup sauce until evenly coated on all sides.
Spread the asparagus in a single layer on a baking sheet, place in an oven preheated to 200°C, and roast for about 8–10 minutes until cooked through and slightly charred.
Remove from the oven and sprinkle with black pepper and Parmesan cheese.
Finally, squeeze a little lemon juice over top according to taste to complete the sweet, charred, and fragrant roasted asparagus!

黑蒜義大利麵 Black Garlic Pasta

Thu, 10 Sep 2026 22:03:26 GMT

食材清單/Ingredients

製作步驟/Preparation

煮一鍋滾水，放入義大利麵，依包裝建議時間煮至喜歡的熟度，起鍋前保留煮麵水100g備用。
平底鍋加入奶油，以中小火融化後加入蒜末與香菜梗，慢慢炒出香氣。
加入黑蒜醬與EZ1煮湯醬拌炒均勻，再倒入煮麵水100g，充分攪拌至醬汁乳化滑順。
放入煮好的義大利麵，以中火快速拌炒，讓麵條均勻裹上黑蒜醬汁，最後加入香菜拌勻。
盛盤後撒上炸蒜片、帕瑪森起司與少許香菜，即完成甘甜醇厚、風味濃郁的黑蒜義大利麵。

Bring a pot of water to a boil, add the pasta, and cook according to the package instructions to your preferred doneness; reserve 100g of pasta cooking water before draining.
Melt the butter in a skillet over medium-low heat, then add the minced garlic and cilantro stems, gently sautéing until fragrant.
Add the black garlic sauce and EZ1 soup sauce, stir-fry evenly, then pour in the 100g of pasta cooking water and stir thoroughly until the sauce is emulsified and smooth.
Add the cooked pasta and toss quickly over medium heat so the noodles are evenly coated with the black garlic sauce, then stir in the cilantro leaves until well combined.
Plate and sprinkle with fried garlic slices, Parmesan cheese, and a little cilantro to complete the sweet, rich, and flavorful black garlic pasta!

宮保蛇腹小黃瓜 Kung Pao Snake Cucumber Salad

Thu, 10 Sep 2026 21:47:37 GMT

食材清單/Ingredients

製作步驟/Preparation

小黃瓜以45°斜切蛇腹刀，翻面後再直切，底部保留不切斷。
將蒜末、EZ1宮保醬、芝麻油、白醋、糖與白芝麻放入保鮮盒中，攪拌均勻。
放入小黃瓜，蓋上盒蓋後輕輕搖勻，讓醬汁均勻包覆小黃瓜。
放入冰箱冷藏至少10分鐘，讓小黃瓜充分入味。
取出後即可享用，完成清爽微辣、酸香涮嘴的宮保黃瓜沙拉。

Cut the cucumbers at a 45° angle with accordion cuts, flip over and make straight cuts, keeping the base intact without cutting all the way through.
Add the minced garlic, EZ1 Kung Pao sauce, sesame oil, white vinegar, sugar, and white sesame seeds to a food storage container and mix well.
Place the cucumbers into the container, seal with the lid, and shake gently so the sauce evenly coats the cucumbers.
Refrigerate for at least 10 minutes to allow the cucumbers to thoroughly absorb the flavors.
Remove and serve immediately. The refreshing, mildly spicy, tangy, and appetizing Kung Pao cucumber salad is complete!

南瓜宮保 Feta Cheese Mousse Dip

Thu, 10 Sep 2026 20:58:14 GMT

食材清單/Ingredients

製作步驟/Preparation

南瓜表面均勻抹上橄欖油與蜂蜜，放入預熱至180°C的烤箱烘烤約15分鐘，至南瓜熟透。同時可將法棍與堅果一起烤至表面微酥、香氣釋出。
將Feta Cheese、橄欖油10g、黑胡椒粒與炒菜醬5g放入調理機中，攪打至細緻滑順，製成Feta Cheese Mousse。
將Feta Cheese Mousse鋪於盤底，依序放上南瓜泥、烤南瓜、烤堅果與香菜。
最後淋上EZ1宮保醬5g，增加微辣香氣與風味層次。
搭配烤至酥香的法棍麵包一起享用即可。

Evenly brush the surface of the pumpkin with olive oil and honey, place in an oven preheated to 180°C, and roast for about 15 minutes until fully cooked. At the same time, toast the baguette and nuts together until slightly crisp and fragrant.
Place the feta cheese, 10g olive oil, black pepper, and 5g stir-fry sauce into a food processor and blend until fine and smooth to make the Feta Cheese Mousse.
Spread the Feta Cheese Mousse over the bottom of a plate, then layer the pumpkin puree, roasted pumpkin, toasted nuts, and cilantro in order.
Finally, drizzle with 5g of EZ1 Kung Pao sauce to add a mildly spicy aroma and depth of flavor.
Serve and enjoy paired with the toasted, crispy baguette!

牛肉河粉 Beef Pho

Thu, 10 Sep 2026 20:45:33 GMT

食材清單/Ingredients

製作步驟/Preparation

將水1000g倒入鍋中，加入煮湯醬50g，以中火煮滾後，放入香料中藥包轉小火續煮約15–20分鐘，讓香料風味充分釋放。
另煮一鍋滾水，將河粉或寬冬粉燙熟後撈起瀝乾，放入碗中備用。
將豆芽菜快速汆燙，瀝乾後放入碗中。
湯底再次煮滾後，放入牛肉片快速汆燙至熟，避免久煮影響口感。
將牛肉片放在河粉上，沖入熱湯，再依喜好加入九層塔、香菜與辣椒。
最後搭配檸檬瓣，上桌前擠入少許檸檬汁，即完成清香濃郁的牛肉河粉。

Pour 1000g of water into a pot, add 50g of soup sauce, and bring to a boil over medium heat; add the spice pouch, reduce to low heat, and simmer for about 15–20 minutes to fully release the herbal spice aromas.
Bring another pot of water to a boil, cook the flat rice noodles or wide glass noodles until tender, remove and drain, then place into serving bowls.
Quickly blanch the bean sprouts, drain, and place into the bowls.
Bring the broth back to a boil, add the beef slices, and quickly blanch until cooked through, avoiding overcooking to preserve texture.
Place the beef slices over the noodles, ladle the hot broth over them, and add Thai basil, cilantro, and chili peppers according to preference.
Finally, serve with lemon wedges; squeeze a little lemon juice over top before serving to complete the fresh, aromatic, and rich beef noodle soup!

培根蛋黃麵 Carbonara

Thu, 10 Sep 2026 20:10:50 GMT

食材清單/Ingredients

製作步驟/Preparation

平底鍋不加油，放入豬頰肉或培根，以中小火煎至表面焦香並逼出油脂，將培根與培根油分開備用。
煮一鍋滾水，加入炒菜醬3g調味，再放入義大利麵，依包裝建議時間煮至喜歡的熟度。撈起瀝乾後拌入少許橄欖油備用。
將蛋黃、刨成細絲的帕瑪森起司、黑胡椒粉與少許培根油放入碗中，攪拌至均勻滑順。
將煮好的義大利麵趁熱加入蛋黃起司醬中快速拌勻，再加入煎香的培根，充分拌至醬汁均勻包覆麵條。
盛盤後撒上帕瑪森起司絲與少許黑胡椒，即完成濃郁滑順的培根蛋黃麵

Without adding oil to the pan, add the guanciale or bacon and pan-fry over medium-low heat until browned, crispy, and the fat is rendered; separate the meat from the rendered fat and set both aside.
Bring a pot of water to a boil, season with 3g of stir-fry sauce, then add the linguine and cook according to the package instructions to your preferred doneness; drain and toss with a dash of olive oil, then set aside.
In a bowl, combine the egg yolks, finely shredded Parmesan cheese, black pepper powder, and a little bit of the rendered bacon fat, stirring until smooth and uniform.
While still hot, add the cooked linguine into the egg and cheese sauce and toss quickly, then add the browned bacon and mix thoroughly until the sauce evenly coats the pasta.
Plate and garnish with shredded Parmesan cheese and a pinch of black pepper to complete the rich and velvety Carbonara!

麻婆豆腐麵 Mapo Tofu Noodles

Wed, 09 Sep 2026 17:07:40 GMT

食材清單/Ingredients

製作步驟/Preparation

將嫩豆腐、花生醬與剝皮辣椒汁放入調理機中，攪打至細緻滑順，製成豆腐泥備用。
煮一鍋滾水，放入烏龍麵燙約30秒～1分鐘，待麵條散開後撈起瀝乾備用。
熱鍋加入少許食用油，放入蒜末炒香，再加入豬絞肉，以中火翻炒至肉末熟透、表面呈現微微金黃焦香。
加入麻婆醬20g翻炒均勻，炒出香氣後倒入水200ml，攪拌均勻並煮至醬汁與肉末充分融合。
將燙好的烏龍麵盛入碗中，依序放上麻婆肉醬與滑順豆腐泥。
最後撒上蔥花點綴，即完成香辣濃郁的麻婆豆腐麵。

Place the soft tofu, peanut butter, and peeled chili pepper juice into a food processor and blend until fine and smooth to make the tofu puree; set aside.
Bring a pot of water to a boil, add the udon noodles and blanch for about 30 seconds to 1 minute; once the noodles loosen, remove, drain, and set aside.
Heat a pan with a little cooking oil, sauté the minced garlic until fragrant, then add the ground pork and stir-fry over medium heat until fully cooked and lightly browned.
Add 20g of Mapo sauce, stir-fry evenly until fragrant, then pour in 200ml of water; stir well and simmer until the sauce and minced meat are fully combined.
Place the blanched udon noodles into a bowl, then top with the Mapo meat sauce and smooth tofu puree in order.
Finally, garnish with chopped scallions to complete the rich, savory, and spicy Mapo tofu noodles!

滷肉飯 Braised Pork Rice

Sun, 12 Apr 2026 09:49:02 GMT

食材清單/Ingredients

製作步驟/Preparation

開火，鍋內倒入少許油。放入五花肉條，用中火慢慢煎炒至表面呈現誘人的金黃色，並逼出油脂。
放入準備好的蒜末，與肉條一同翻炒，直到蒜香散發。
擠入 100g 滷肉醬 ，翻炒均勻，隨後加入 300ml 水 。轉大火煮滾後，蓋上鍋蓋改用中火燉煮 25-30 分鐘。
打開鍋蓋，將調好的 1：3 勾芡水 再次攪拌均勻後淋入鍋中，攪拌至醬汁濃稠發亮。
將香濃滷肉汁淋在白飯上即可享用。

Turn on the heat, pour a little oil into the pot, add the pork belly strips, and slowly stir-fry over medium heat until the surface turns an appealing golden brown and the fat renders out.
Add the prepared minced garlic and stir-fry together with the meat strips until fragrant.
Squeeze in 100g of braised pork sauce, stir-fry evenly, then add 300ml of water. Bring to a boil over high heat, then cover with a lid and simmer over medium heat for 25–30 minutes.
Remove the lid, restir the prepared 1:3 starch slurry until uniform, pour it into the pot, and stir until the sauce becomes thick and glossy.
Ladle the rich, fragrant braised pork and sauce over the hot white rice to ser ve!

清炒時蔬 Stir-fry Veggies

Sun, 12 Apr 2026 09:19:07 GMT

食材清單/Ingredients

製作方法/Preparation

將花椰菜切成小朵，粗莖去皮切片。用清水洗淨並瀝乾水分備用。
中火熱鍋並倒入食用油，加入蒜末（及紅蘿蔔片）煸炒約 40-60 秒，直到香氣釋放。
放入花椰菜翻炒，讓表面均勻沾裹油光。接著均勻淋上 10g 炒菜醬。
倒入水並立即蓋上鍋蓋，悶煮 1.5 至 2 分鐘。打開鍋蓋，轉大火快炒 10 秒讓醬汁收勻，即可盛盤。

Cut the broccoli into small florets, peel the thick stems, and slice them. Wash thoroughly with water, drain well, and set aside.
Heat the pan over medium heat, pour in the cooking oil, add the minced garlic (and carrot slices), and stir-fry for about 40–60 seconds until fragrant.
Add the broccoli and stir-fry until evenly coated with oil. Next, evenly drizzle in 10g of stir-fry sauce.
Pour in the water and immediately cover with the lid to steam for 1.5 to 2 minutes. Remove the lid, turn to high heat, and stir-fry quickly for 10 seconds so the sauce coats evenly, then plate and serve!