Skip to content

  • Home
  • RecipesExpand
    • By IngredientsExpand
      • Beef
      • Bread
      • Chicken
      • Condiments
      • Eggs
      • Fruit
      • Pork
      • Rice and Spaghetti
      • Seafood
      • Vegetables
    • By SeriesExpand
      • 20 Italian Regions, 20 Traditional Desserts
      • 20 Minutes or Less
      • Ain’t nobody got time for Cooking
      • Cooking Italy’s Best City Dishes
      • Making Every Pasta Shape
      • Rating All Pasta Sauces
    • By TypeExpand
      • Breakfast
      • Appetizers and Sides
      • Lunch
      • Drinks
      • Dinner Ideas
      • Dessert
      • Soups and Stews
  • My Favorites
  • About
Instagram Facebook Pinterest TikTok YouTube
Tom's Culinary Journey
Tom's Culinary Journey
Tom's Culinary Journey

Ciao! I'm Tom

  • About Tom
  • Contact me
  • Subscribe
  • Instagram
  • Facebook
  • Pinterest
  • TikTok

italian-salads

  • Fresh burrata salad with Parma ham, arugula, walnuts, peaches drizzled with olive oil and balsamic glaze.

    Burrata Salad Recipe – Not Your Average Boring Salad

Hey there!

Hi! I'm Tom, an Italian with a burning passion for food. I love to cook, explore new flavors, and share my culinary adventures with the world!

Instagram Facebook Pinterest TikTok YouTube

By Ingredients

  • Beef
  • Pork
  • Chicken
  • Cured Meats
  • Seafood
  • Rice and Spaghetti
  • Dessert

By Series

  • 20 Minutes or Less
  • Cooking Italy’s Best City Dishes
  • Making Every Pasta Shape
  • Rating All Pasta Sauces

Flour + Sugar = This Recipe for 4 hotteok DOUGH Flour + Sugar = This Recipe for 4 hotteok DOUGH 90 g all-purpose flour (¾ US cup) 60 g mochiko or glutinous rice flour (⅜ US cup) 150 ml lukewarm water (⅝ US cup) 3.5 g dry yeast (1⅛ tsp) 6 g sugar (½ tbsp) ½ tsp salt ½ tbsp neutral oil, plus extra for your hands and the pan FILLING 50–55 g brown sugar (¼ US cup) ½ tsp ground cinnamon 1 tbsp chopped roasted unsalted peanuts ½ tbsp sesame seeds, optional Weights converted from US cups are approximate. 1. Mix the lukewarm water, yeast and sugar. Add both flours, salt and oil, then mix into a soft, sticky dough. 2. Cover and let rise in a warm place for about 1 hour, until doubled. 3. Mix the brown sugar, cinnamon, peanuts and optional sesame seeds. 4. Gently deflate the dough. Oil your hands and divide into 4 portions. Flatten each in your palm, add a quarter of the filling and pinch the edges closed 5. Heat a generous film of oil in a non-stick pan over medium heat. Place the dough seam-side down. Cook for 30–40 seconds, flip and gently press flat with an oiled spatula. 6. Cook for about 2 minutes, flip again and cook for another 1–2 minutes, lowering the heat as needed, until golden and cooked through. 7. Let cool for a few minutes before eating. The sugar filling will be very hot. #Hotteok #호떡 #KoreanFood #KoreanStreetFood #KoreanDessert #SweetPancakes #KoreanCooking #HomemadeHotteok
These Look Ready to Fry. They Go Into Water. Coat These Look Ready to Fry. They Go Into Water. Coated in starch, flattened, then straight into boiling water. These are 椒麻虾片: shrimp with a Sichuan pepper dressing, served over cucumber. I would have reached for the frying pan. Would you have boiled them? Ingredients Shrimp Peeled shrimp, starch to coat both sides, spring onion, ginger for the cooking water. Dressing Green and red Sichuan peppercorns, green and red chillies, minced garlic, white sesame seeds, hot oil, soy sauce, oyster sauce, sugar, Sichuan pepper oil and fresh coriander. To serve Cucumber and ice water for cooling the cooked shrimp. Method 1. Cut deeply along the back of each peeled shrimp to open it out without cutting all the way through. Coat both sides in starch and gently flatten. 2. Bring water with spring onion, ginger and Sichuan pepper to the boil. Add the shrimp and cook through. Lift out, cool in ice water, then drain. 3. Combine the green and red Sichuan peppercorns, chillies, garlic and sesame seeds in a heatproof bowl. Pour hot oil over them. Stir in soy sauce, oyster sauce, sugar, Sichuan pepper oil. Add coriander. 4. Arrange cucumber on a plate, add the shrimp and spoon the dressing over the top. #SichuanShrimp #ChineseCooking #ShrimpRecipe #椒麻虾片
Another morning, another Chinese noodle dish I nee Another morning, another Chinese noodle dish I need to try. Braised Beef & Pepper Noodles 🌶️ -Ingredients -Beef rib fingers, cut into chunks -Noodles -Dried red peppers -Ginger -Spring onions -Whole spices, such as star anise, cinnamon and bay leaves -Soy sauce -A little sugar -Cooking oil -Water Method Place the beef in a pot with water and ginger. Bring to a boil, skim off the foam, then drain and rinse. Heat a little oil in a pot. Add the sugar and let it melt until golden, then add the beef and stir to coat. Add ginger, spring onions, whole spices and soy sauce. Pour in enough water to cover the meat. Cover and gently simmer until the beef is tender, adding water as needed (around 4hours). Meanwhile, soak the dried peppers in warm water until softened. Drain, add them to the beef last 30 minutes and continue simmering until everything is tender and the sauce is rich. Cook the noodles separately, then serve with the beef, peppers and plenty of sauce. #BeefNoodles #ChineseFood #SpicyNoodles #BraisedBeef #HomeCooking
Apparently, you can paint your food �🥣 Wrappers - Apparently, you can paint your food �🥣 Wrappers -1 heaped small bowl of all-purpose or bread flour -1 full bowl of water, using the same bowl -Just under ½ bowl of extra water -A little salt 🥚 Egg strips -Eggs -Salt -A little starch mixed with water -Cooking oil 🥬 Vegetables -Bean sprouts -Spring onion -Cucumber -Salt -Chicken bouillon seasoning -Cooking oil 🍤 Shrimp -Peeled shrimp -Salt -Pepper -Cooking oil Mix flour, salt and the first bowl of water. Stir for about 2 minutes until stretchy, then gradually add the extra water. Brush a thin layer onto a pan over very low heat. Once the edges lift, flip and cook for a few seconds. If the batter clumps, cool the pan slightly. Beat eggs with salt and starch slurry. Cook into a thin omelette, then cut into strips. Quickly stir-fry spring onion and bean sprouts with oil, salt and chicken bouillon seasoning. Shred the cucumber. Season shrimp with salt and pepper, then pan-fry until cooked through. Fill each wrapper with cucumber, egg, vegetables and shrimp. Fold in the sides and roll.
I Peeled All This Garlic for THIS? 🧄 Laba garlic I Peeled All This Garlic for THIS? 🧄 Laba garlic experiment Garlic cloves Rice vinegar Peel the garlic, trim the root ends and dry the cloves. Place in a clean, dry glass jar and cover completely with rice vinegar. The goal was Laba garlic: pickled garlic that develops a beautiful green color. My attempt didn’t get the result I was hoping for. Posting the attempt anyway. If you’ve made this successfully, what made the difference for you? #LabaGarlic #PickledGarlic #CookingExperiment #KitchenFail #ChineseFood
Why do Chinese cooks pour boiling oil over pork? 🌶 Why do Chinese cooks pour boiling oil over pork? 🌶️ 🥩 Pork * 300g pork loin / tenderloin * 1 egg white * Cornstarch * Water 🥬 Vegetables * Bean sprouts * Leafy greens * Cooking oil 🌶️ Spicy broth * Cooking oil * Ginger * Garlic * Doubanjiang * Water * Light soy sauce * Sugar * Oyster sauce * White pepper * MSG 🔥 Topping * Garlic * Chili powder * Dried chilies * Sichuan peppercorns * Neutral cooking oil Slice the pork very thinly. Mix with egg white. Add cornstarch and water, then mix until every slice is evenly coated. Stir-fry the bean sprouts and greens, then place them in the serving bowl. For the broth, fry ginger, garlic and doubanjiang until fragrant and the oil turns red. Add water, soy sauce, sugar, oyster sauce, white pepper and MSG. Add the pork one slice at a time. After a few seconds, gently move the slices around. Cook for about 1½ minutes, or until just cooked through. Pour the pork and broth over the vegetables. Top with garlic, chili powder and dried chilies.Finally, pour very hot oil over the aromatics to release their aroma. #ShuiZhuRouPian #SichuanFood #ChineseFood #ChineseRecipe #SichuanCuisine #SpicyFood #AsianFood #FoodTok #Shanghai
the leaves are purple, the tea comes out amber, an the leaves are purple, the tea comes out amber, and one lemon turns it red You need: 40 g purple perilla leaves, purple at least on the underside 500ml water 75 g white sugar or rock sugar 20 ml lemon juice (about 1 lemon) Ice and sparkling water, to serve Method: Wash the leaves well and pick them off the stems. They must be purple: green perilla has no pigment and will not change color. Bring the water to a boil, add the leaves and boil for 5 minutes. Watch the leaves: they turn green, because all the purple moves into the water. Lift the leaves out and squeeze them over the pot to get every drop. The liquid should be dark purple, almost black. Add the sugar while it is still hot and stir until it dissolves. Let it cool completely. Pour into a clear glass and add the lemon juice. It turns bright pink in a second: the purple is a natural pigment called anthocyanin, and acid changes its color, the same thing that happens with red cabbage. Serve over ice, as it is or topped with sparkling water. It keeps for a week in the fridge in a closed bottle.
I found pesto in Japan… but there’s no basil and s I found pesto in Japan… but there’s no basil and serves it on pork that's still pink You need: 20 g shiso leaves (about 35–40 leaves) 20 g pine nuts 30 g Parmigiano Reggiano 3 g garlic (1 small clove) 50 ml extra virgin olive oil 40 ml neutral oil 3 g salt 400 g pork loin or collar, in two steaks 2.5 cm thick 4 g salt, for the pork black pepper 10 ml neutral oil, for the pan Method: Salt the pork on both sides and leave it out of the fridge for 40 minutes. Score the fat edge every 2 cm so it doesn't curl in the pan. Make the sauce. Put the shiso, pine nuts, garlic, Parmigiano and salt in a blender with both oils. Blitz in short pulses only. Shiso is far more delicate than basil: if the blade heats it up, the sauce turns black and bitter. A mortar is better if you have one. Heat a heavy pan. Stand the steaks on their fat edge first and let the fat render for 2 minutes, until it is golden. Then lay them flat and cook 3 minutes per side over high heat. Lower the heat and cook until the centre reads 63°C on a thermometer. Not one degree more. This is the whole recipe: pork is safe at 63°C and it stays pink and juicy. Rest the meat for 8 minutes. Don't skip this — it is where the juices redistribute. Slice 1.5 cm thick and spoon the sauce over at the very last moment, so it stays bright green. Serve with lemon and wholegrain mustard on the side. #japanesefood #shiso #oba #pesto #porksteak #japanesecooking #perilla #greensauce #genovese #nara #italianinchina #shanghai #asianfood #homecooking #recipe
no butter, no cream: china pulls plain sugar into no butter, no cream: china pulls plain sugar into threads a meter long You need: * 500 g sweet potatoes * 30 g cornstarch * 120 g white granulated sugar * Oil, for frying Method: Peel the sweet potatoes and cut them into rough, irregular chunks, rotating the potato after each cut. The uneven surfaces hold more caramel than straight cuts. Blanch them in boiling water for 2 minutes, then drain and dry them very well. If they are still wet, the oil will splatter and the cornstarch won’t stick. Coat them in cornstarch until they are completely covered and look white on all sides. Fry them in oil at 170°C until the outside is hard and golden brown while the inside is still soft. Drain well. In a clean, dry wok, over low heat, add 100 g sugar and 50 g water. Let it go from white, to large bubbles, to light amber. Too little heat and the sugar will crystallize again; too much heat and it will become bitter. When lifting the spoon creates a thin thread of sugar, turn off the heat.� Add the sweet potatoes and toss quickly. Transfer them to a lightly oiled plate, otherwise they will stick.Serve immediately with a bowl of cold water on the side. Dip each piece into the cold water—the caramel hardens and stops sticking to your teeth. #chinesefood #dessert #candiedsweetpotato #basidigua #sweetpotato #caramel #chinesecooking #asiandessert #sugarwork #streetfood #asianfood #homecooking #recipe #foodreels #italianinchina #shanghai #cookingvideo #easyrecipe
no kneading, no rolling pin: this dough is too wet no kneading, no rolling pin: this dough is too wet to touch You need Dough * 300 g Italian 00 flour * 255 g warm water (85% hydration) * 4 g salt * 20 g neutral oil Filling 200 g scallions, finely chopped 250 g ground pork * 20 g soy sauce * 10 g sesame oil * 2 g white pepper * 30 g infuse water (Sichuan pepper and Scallion) For cooking * 20 g neutral oil Method Add the flour, salt, oil, and water to a bowl. Do not knead. Stir with chopsticks until it becomes sticky and glue-like. It doesn’t need to be smooth. Cover and let it rest for 1 hour. Finely chop the scallions. Season the ground pork with soy sauce, sesame oil, white pepper, and water. Oil your hands. Pull off a piece of dough and flatten it in your palm. Place the meat in the center, then add the scallions on top. Close it with your fingers then flatten it. Heat the oil in a pan. Cook over low heat for 4–5 minutes per side. Done!
no flour, no dough. china sets these noodles as a no flour, no dough. china sets these noodles as a jelly, then grates them out by hand 🥣 Jelly -100 g pea starch -100 g cold water -500 g boiling water 🌶️ Sauce -8 g chilli flakes -40 g neutral oil, smoking hot -20 g light soy sauce -15 g black vinegar -3 cloves garlic, crushed, in 20 g water -1 fresh red chilli, sliced 🥜 On top -20 g pickled mustard (榨菜 zhacai) -20 g fried peanuts -1 spring onion Whisk the starch into the cold water until there are no lumps. It looks like milk. Pour it into the boiling water and stir hard, without stopping. In about a minute it turns thick, glossy and sticky, like glue. Pour it into a bowl and leave it alone for a few hours. No fridge needed. Meanwhile, the sauce: pour the smoking oil over the chilli flakes, then add soy, vinegar, garlic water and fresh chilli. Flip the bowl. The jelly comes out in one piece. Drag a liangfen scraper across the top and it comes off as noodles. No scraper? Slice it into thin strips with a knife. Zhacai, peanuts, spring onion, then all of the sauce. Mix and eat it cold. Two ingredients for the noodles, and naturally vegan. 🌶️ #liangfen #凉粉 #jellynoodles #coldnoodles #peastarch #chinesefood #sichuanfood #laphing #vegan #veganrecipes #streetfood #homecooking #asianrecipes #foodreels
i was told not to use a knife on these mushrooms a i was told not to use a knife on these mushrooms and they came out like fried chicken 🍄 Mushrooms -400 g oyster mushrooms, torn by hand 🥣 Batter -60 g plain flour -30 g cornstarch -2 eggs -3 g thirteen-spice powder (十三香) -4 g salt -15 g neutral oil 🍳 To fry -600 g neutral oil, for deep frying 🌶️ To dip -20 g coarse chilli powder (辣椒面) -2 g salt Tear the mushrooms along the grain with your fingers. Now squeeze them until the water stops running. Mix flour, cornstarch, eggs, thirteen-spice and salt. Then the oil goes in the batter, not just in the wok. First fry, medium oil, until they float and set. They come out pale. Second fry, hot oil, one minute. That's where the crust comes from. Chilli powder and salt to dip. Nothing else. 🔥 #zhamogu #炸蘑菇 #friedmushrooms #oystermushrooms #chinesefood #chinesecooking #vegetarian #meatfree #crispy #homecooking #asianrecipes #foodreels #cucinacinese #ricettecinesi #funghi #foodie
no boiling water, no colander. north china cooks t no boiling water, no colander. north china cooks the noodles on top of the green beans, in the same wok 🍜 Noodles -300 g fresh thin wheat noodles -10 g neutral oil 🥩 Pork & aromatics -200 g pork belly, skin off -1 Star anice -15 g ginger -3 g dried chillies 🫘 Beans -250 g green beans, topped and halved 🥢 Seasoning -20 g light soy sauce -8 g dark soy sauce -3 g salt -300 g water 🧄 To finish -garlic, raw, minced -chilli oil -Sesame oil Toss the raw noodles with the oil for 1 minute, then render the pork belly until it gives up its own oil, then fry the ginger and dried chilli in that fat with 1 star anice. Add the beans and stir until the skins blister. Season, pour in water only halfway up the beans, add soy sauce, dark soy sauce and salt, cover and braise 5 minutes. Now take some of the sauce out into a bowl. Lay the steamed noodles on top of the beans, pour the sauce back over them, cover, and leave it 10 minutes on low. The noodles finish cooking in the steam and drink the sauce. Mix everything in the same wok. Raw garlic and chilli oil at the end with a drop of sesame oil.🔥 #doujiaomenmian #豆角焖面 #menmian #chinesefood #chinesecooking #noodles #porkbelly #greenbeans #northernchinesefood #onepotmeal #asianrecipes #homecooking #foodreels #cucinacinese #ricettecinesi #foodie
no flour, no breadcrumbs. sichuan fries this pork no flour, no breadcrumbs. sichuan fries this pork twice so it's still crunchy an hour later 🥩 Pork -500 g pork belly, skin off -4 g salt -3 g white pepper -15 g light soy sauce 🫚 Ginger & spring onion water -15 g ginger -20 g spring onion -60 g water 🥚 Batter -1 egg -100 g sweet potato starch -5 g Sichuan peppercorns�� Freeze the pork belly for 10 minutes before cutting — not to freeze it, just to firm it up. Marinate with the seasoning and ginger-spring onion water for 20 minutes. Toast and crush the Sichuan pepper, then mix everything with the egg and starch until every strip is coated. First fry at around 160°C for 3–4 minutes. Let it rest for 5 minutes, then fry again at 190°C for 40–60 seconds. That second fry is what gives you that crazy crispy crust — and why it can still be crunchy an hour later. 🔥 #xiaosurou #小酥肉 #sichuanfood #sichuan #chinesefood #chinesecooking #porkbelly #crispypork #friedpork #asianrecipes #homecooking #foodreels #cucinacinese #ricettecinesi #foodie
i tried making the hardest flatbread in the world i tried making the hardest flatbread in the world You need (6–8 roti): -Plain flour 500 g -Warm water 250–270 g (start with 250 g) -Sweetened condensed milk 30 g -Egg 1 -Salt 8 g -Ghee 100 g, melted -Neutral oil, enough to submerge the dough balls Dough — the night before Dissolve the salt and the condensed milk in the warm water, then beat in the egg. Pour it over the flour and knead 10–12 minutes, until very smooth and elastic — softer than a bread dough. Divide into 6–8 balls, coat every one in melted ghee, and refrigerate them submerged in oil for at least 8 hours. 24 is better. Without that rest the gluten never relaxes and the dough tears the second you stretch it. It's the only reason this fails at home. Stretching Grease the counter with ghee, never flour. Flatten the ball, push it out from the centre, then lift it and throw it so it slaps back down. The force opens it for you. Keep going until it's 50–60 cm wide and see-through. Fold the edges into the centre into a square packet. Frying Cast iron, hot, plenty of ghee. 2–3 minutes a side until golden in patches. Straight off the pan, clap it between both hands and the layers fall open.
the Chinese breakfast I had to learn You need: * the Chinese breakfast I had to learn You need: * Dried soybeans 100 g * Water 800 ml * Glucono-delta-lactone (GDL) 1.5 g per ~400 ml soy milk * Cold water 1 tbsp per serving Soy milk Soak the soybeans in plenty of water overnight, about 8–12 hours. Drain, add 800 ml fresh water and blend until completely smooth. Strain through cheesecloth, squeezing well to extract as much soy milk as possible. Bring the soy milk to a boil, then simmer for 5–7 minutes, stirring and skimming the foam. Douhua Mix 1.5 g GDL with 1 tbsp cold water in each serving bowl. Heat the soy milk to 85–90°C. Do not let it boil. Pour the hot soy milk from about 20–30 cm high, all at once, directly into the bowl with the GDL. Remove any foam from the surface, cover, and leave completely undisturbed for 15–20 minutes. Don’t move it. Don’t stir it. Don’t peek. When the surface is firm, use a flat spoon to cut and lift the douhua. #douhua #豆花 #chinesefood #chinesebreakfast #shanghaifood #soybean #soymilk #tofupudding #asianrecipes #chinesefoodrecipes #homecooking #foodreels #streetfood #breakfastideas
No flour, no pan: the dumpling China makes out of No flour, no pan: the dumpling China makes out of an egg You need: -Ground pork 300 g -Eggs 6, plus 1 for the filling -Spring onion 2, finely chopped -Ginger 1 tsp, grated -Light soy sauce 1 tbsp -Shaoxing wine 1 tsp -Sesame oil 1 tsp -Cornstarch 1 tsp -Water 2 tbsp -Salt and white pepper -Lard or pork fat, for greasing the ladle For the pot: -Napa cabbage 1/2, cut into large pieces -Mushrooms 150 g, sliced -Fish balls or meatballs 10 -Stock or water 1 L -Spring onion, to finish Filling Mix the pork with the spring onion, ginger, soy sauce, wine, sesame oil, cornstarch, one egg and the water. Stir in one direction only, always the same way, until the mixture turns sticky and holds together. Season with salt and white pepper. Wrappers Beat the six eggs with a pinch of salt and strain them. Hold a steel ladle low over a small flame and grease the inside with a piece of pork fat. Pour in one spoonful of egg and turn the ladle so the egg climbs the sides and sets into a thin round wrapper. It takes about ten seconds. Put a little filling in the middle, lift one edge with chopsticks and fold it over. The egg is still wet, so it seals itself. Slide it out and repeat. Too hot and the egg sticks to the ladle. Too cold and it never sets. Keep the flame low and grease the ladle between each one. Clay pot Layer the cabbage and mushrooms in a clay pot, add the stock and bring it to a simmer. Add the fish balls, then the egg dumplings on top. Cook for 10 minutes, until the filling is done and the cabbage is soft. Finish with spring onion. #danjiao #蛋饺 #eggdumplings #chinesefood #chinesenewyear #dumplings #noflour #glutenfree #asianrecipes #homecooking #foodreels #shanghaifood #highprotein #ricettecinesi #cucinaasiatica #foodie
No blender, no cream: the peas turn into the sauce No blender, no cream: the peas turn into the sauce You need (2 bowls): -Peas -Dried peas 150 g, soaked 12 hours -Ginger 2 slices -Spring onion 1 -Bay leaf 1 -Star anise 1 -Baking powder -Lard -Pork sauce -Minced pork and beef 400 g -Neutral oil -Ginger, minced -Sweet bean paste -Baijiu 15 g -White pepper -Thirteen-spice powder -In each bowl -Light soy -Chilli oil -Lard -Spring onion and toasted sesame oil -Noodles -Fresh wheat noodles Peas Cover the soaked peas with plenty of water and add the ginger, spring onion, bay leaf, star anise and the baking powder. The baking powder is the whole trick: it breaks them down so they fall apart on their own. No salt, salt does the opposite. Simmer with the lid on for 3 hours and stir only at the end, then stir the lard through. They are ready when they collapse under a spoon. Meat sauce Heat the oil, add the pork and beef and break them up. Keep the heat high and keep it moving until all the water is gone and the edges start to crisp. Add the ginger, then the sweet bean paste, then the baijiu, the white pepper and the thirteen-spice. Fry until it goes dark. It turns from crisp to burnt in about fifteen seconds, so stay with it. The bowl Build the seasoning in the bowl before anything else goes in. Boil the noodles for 60 to 90 seconds and lift them straight into it, still steaming.Peas on one side, pork on the other. They never meet in the pot. They meet in the bowl, and you mix them yourself. #wanzamian #豌杂面 #chongqing #chongqingfood #chinesenoodles #chinesefood #streetfood #noodles #asianrecipes #homecooking #foodreels #pastaececi #ricettecinesi #cucinaasiatica #foodie
somewhere in vietnam a grandmother is shaking her somewhere in vietnam a grandmother is shaking her head
No yeast, no machine: the bread that rises in oil No yeast, no machine: the bread that rises in oil You need: -Plain flour 250 g -Water 160 g (start with 145–150 g and add the rest slowly) -Egg 1 -Baking powder 3.5 g -Salt 3 g -Sugar 5 g -Baking soda 1 g -Neutral oil 10 g -Lard 5 g Dough Add all the ingredients to a bowl and mix until a soft, slightly sticky dough forms. If it feels stiff, add water 5 g at a time. Knead just until smooth, cover and let it rest. Press and stretch the dough into a long strip about 1 cm thick and 8 cm wide. Cut into 2 cm strips and stack them in pairs. Press a chopstick firmly along the centre of each pair, keeping the edges free. Frying Heat oil to 190 °C. Stretch each pair gently to twice its length and lower it into the oil. Turn constantly and fry for 1½–2 minutes, until deep golden and fully puffed. Drain, tear one open and dip it into warm soy milk. #youtiao #油条 #chinesebreakfast #chinesefood #streetfood #friedbread #noyeast #asianrecipes #homecooking #foodreels #shanghaifood #breakfastideas #ricettecinesi #cucinaasiatica #foodie

© 2026 Tom's Culinary Journey · Theme by 17th Avenue

Scroll to top
  • Home
  • Recipes
    • By Ingredients
      • Beef
      • Bread
      • Chicken
      • Condiments
      • Eggs
      • Fruit
      • Pork
      • Rice and Spaghetti
      • Seafood
      • Vegetables
    • By Series
      • 20 Italian Regions, 20 Traditional Desserts
      • 20 Minutes or Less
      • Ain’t nobody got time for Cooking
      • Cooking Italy’s Best City Dishes
      • Making Every Pasta Shape
      • Rating All Pasta Sauces
    • By Type
      • Breakfast
      • Appetizers and Sides
      • Lunch
      • Drinks
      • Dinner Ideas
      • Dessert
      • Soups and Stews
  • My Favorites
  • About
Instagram Facebook Pinterest TikTok
The Shop
What are you looking for?
Search