The first time I had black pepper in a smoothie was at a restaurant, and the chef suggested sprinkling a little freshly ground black pepper on top of a lime and lychee smoothie. I compared the taste before and after adding the pepper, and it was indeed better after adding the pepper. On the one hand, the flavor experience was richer, and on the other hand, the spiciness of the black pepper brought out the sourness of the lime and the sweetness of the lychee.

After that, I would add a bit of freshly ground black pepper when I had sweet and sour smoothies at other restaurants.

2, sea salt Ice cream

When making desserts, you often add a bit of salt if you want to set off the sweetness better. Adding good quality sea salt to ice cream is the same thing, and good sea salt can also bring a more complex and interesting flavor to simple ice cream. For a better sea salt, try Salt Flower from France. Even the boxed ice cream you buy at home can be made more sophisticated and delicious.

3. Anise, cinnamon, cloves, lemon, brown sugar, red wine

This is a wine that, overseas, is usually drunk at Christmas. But I think the flavor is very good and warm, is a delicious winter drink. The recipe is simple: a 750ml bottle of red wine, 100ml of water, one star anise, a small piece of cinnamon, two or three cloves, half a lemon, and a tablespoon of brown sugar are thrown together in a saucepan, and simmered uncovered on high heat for two minutes, then turned down to low heat for an hour. Finally, strain off the seasoning and let it cool a little before drinking.

4, red onion head with chicken

This is a common pairing in Taiwan, red onion head English name is shallot, often appear in Western food and some dishes in Guangdong. There are three ways to make red onion head.

One is raw red onion, add oil and soy sauce, and then used to dip the white cut chicken, slightly spicy red onion with white cut chicken flavor is really breathtaking.

One is scallion oil chicken, spread the red onion head on the chicken, directly steamed chicken, and finally drizzled with hot oil and soy sauce, compared with white cut chicken, the spicy flavor is gone, but the aroma becomes different.

The third cooking, is the red onion head with oil frying, fried until golden brown, made of oil onion crispy, and then brought with chicken to eat together (or dipped in the sauce), is also a completely different flavor.