Yellowtail Carpaccio with Orange Recipe (Serves 4) Ingredients: 1 pound yellowtail sashimi-grade fish, thinly sliced 1/4 cup orange juice 2 tablespoons olive oil 1 tablespoon finely chopped shallots 1 tablespoon finely chopped chives Salt and pepper, to taste 2 oranges, peeled and thinly sliced Fresh herbs, such as parsley or cilantro, for garnish Instructions: Arrange the thinly sliced yellowtail on a large plate or platter. In a small bowl, mix together the orange juice, olive oil, shallots, chives, salt, and pepper to make the dressing. Drizzle the dressing over the fish. Garnish with thinly sliced oranges and fresh herbs. Serve immediately and enjoy! Note: You can add any other ingredients to the dressing according to your taste like garlic, red pepper flakes, honey, soy sauce and more.
黄尾鱼片配橙子 (4人份) 材料: 1磅黄尾生鱼片 1/4杯橙汁 2汤匙橄榄油 1汤匙细切红葱头 1汤匙细切韭菜 食盐和胡椒粉,适量 2个橙子,削皮切片 新鲜草药,如欧芹或香菜,用来装饰 做法: 将薄片黄尾放在大盘子里 在小碗里混合橙汁，橄榄油，红葱头，韭菜，盐和胡椒粉制成酱汁 在鱼上淋上酱汁 用橙子片和新鲜草药装饰 立即上桌享用 注: 根据个人口味可以在酱汁中加入其他材料，例如大蒜，红椒片，蜂蜜，酱油等
spaghetti carbonara original recipe for 4 person Ingredients: 8 oz spaghetti 4 egg yolks 1 cup grated Pecorino Romano cheese 1/2 cup pancetta or bacon, diced Salt and pepper, to taste Olive oil (optional) Instructions: Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water. In a large mixing bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and pepper. In a skillet, cook the pancetta or bacon over medium heat until crispy. Drain the cooked spaghetti, reserving the pasta cooking water. Add the drained spaghetti to the skillet with the pancetta or bacon and toss to combine. Remove the skillet from the heat and add the egg yolk mixture to the skillet, toss until the spaghetti is evenly coated. If the pasta is too dry, add some of the reserved pasta cooking water to loosen it up. Serve immediately, with additional grated Pecorino Romano cheese and pepper on top if desired.
意大利面卡波纳拉（4人份） 材料: 8 oz 意大利面 4 个蛋黄 1 杯磨碎的Pecorino Romano奶酪 1/2 杯熏肉或培根，切成小块 食盐和胡椒粉，适量 橄榄油（可选） 做法: 按照包装说明煮意大利面，直到煮熟。保留1杯意大利面煮熟的水。 在一个大碗里搅拌蛋黄，磨碎的Pecorino Romano奶酪和胡椒粉。 在一个平底锅中，将熏肉或培根煎至酥脆。 把煮好的意大利面过滤水，保留意大利面煮熟的水。 将过滤水的意大利面加入平底锅中煎熏肉或培根，搅拌均匀。 从火上取下平底锅，将蛋黄混合物加入平底锅中，搅拌均匀。 如果意大利面太干，加入一些保留的意大利面煮熟的水调节稠度。 立即上菜，可以在上面撒上额外的磨碎的Pecorino Romano奶酪和胡椒粉。
Beef Rossini is a classic French dish made with pan-seared beef tenderloin, truffles, and foie gras. Here is a recipe that serves 4 people: Ingredients: 4 beef tenderloin steaks (about 6 ounces each) Salt and pepper 2 tablespoons butter 1 tablespoon olive oil 1/2 cup Madeira or dry Sherry 1/2 cup beef broth 1/4 cup heavy cream 4 slices of foie gras 4 truffle slices 4 tablespoons of truffle butter 4 tablespoons of chopped fresh parsley Instructions: Season the beef tenderloin steaks with salt and pepper. Heat the butter and olive oil in a large skillet over high heat. Add the steaks and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steaks from the skillet and keep them warm. Add the Madeira or Sherry to the skillet and scrape up any browned bits from the bottom of the pan. Add the beef broth and bring the mixture to a boil. Reduce the heat and simmer the sauce for 2-3 minutes, or until it thickens slightly. Stir in the heavy cream and continue to cook for 1-2 minutes, or until the sauce is smooth and creamy. Return the steaks to the skillet and spoon the sauce over them. Add the foie gras and truffle slices on top of the steaks. Cook for 1-2 minutes or until foie gras is heated through. Serve the steaks with truffle butter and chopped parsley. Enjoy your Beef Rossini!
牛肉罗西尼食谱，4人份 材料: 4块牛柳肉片（约每片6盎司） 盐和胡椒 2汤匙黄油 1汤匙橄榄油 1/2杯马德拉酒或干雪利酒 1/2杯牛肉汤 1/4杯浓奶油 4片鹅肝 4片松露 4汤匙松露黄油 4汤匙新鲜的菜草菇，切碎 做法: 用盐和胡椒调味牛柳肉片。 在一个大平底锅中，加热黄油和橄榄油，高火煎肉。 加入牛柳肉片并煎2-3分钟，或直到表面变成棕色并按照你的口味煮熟。 将牛柳肉片从锅中取出，保持温热。 在锅里加入马德拉酒或干雪利酒，将底部煎色搅拌。 加入牛肉汤并搅拌至沸腾。 调小火，煮汤2-3分钟，直到稍微变稠。 加入浓奶油，继续煮1-2分钟，直到汤液光滑和奶油般。 返回牛柳肉片到锅中，将汤液倒在肉上。 在肉上放上鹅肝和松露片。 烹饪1-2分钟，直到鹅肝加热。 用
Dragon Fruit Milk Shake serving 4 Ingredients: 1 dragon fruit, peeled and diced 1 cup milk 1/2 cup vanilla yogurt 1/4 cup honey or to taste 1 tsp vanilla extract 4 cups ice Instructions: In a blender, combine the diced dragon fruit, milk, yogurt, honey, and vanilla extract. Blend the ingredients together until smooth. Add the ice and blend again until the ice is crushed and the shake is thick and frosty. Divide the shake between four glasses and serve immediately. Enjoy!
龙珠果汁冰沙 (4份) 材料： 1个龙眼果，去皮切块 1杯牛奶 1/2杯香草酸奶 1/4杯蜂蜜或适量 1茶匙香草香精 4杯冰 做法： 在搅拌机中，将切好的龙眼果，牛奶，酸奶，蜂蜜和香草香精混合在一起。 混合材料直到顺滑。 加入冰块并再次混合，直到冰块碎裂，冰沙变稠且有霜。 将冰沙平均分配到四个杯子中，立即享用。好好享受！
Aperol Spritz for 4 people Ingredients: 1 bottle of Prosecco (750 ml) 1 bottle of Aperol (750 ml) 4 oranges Ice Sparkling water Instructions: Fill four wine glasses with ice. Pour 6 ounces (180ml) of Prosecco and 4 ounces (120ml) of Aperol into each glass. Squeeze the juice of one orange into each glass. Top up each glass with a splash of sparkling water. Garnish with a slice of orange and serve immediately. Enjoy! Note: The ratio of 3:2 Prosecco to Aperol is the traditional recipe, you can adjust the ratio according to your preference.
Aperol Spritz (4人份) 材料： 1瓶 Prosecco (750 毫升) 1瓶 Aperol (750 毫升) 4个橙子 冰 苏打水 做法: 将四个酒杯装满冰。 将6盎司（180毫升） Prosecco 和4盎司（120毫升） Aperol倒入每个杯子中。 将一个橙子的汁倒入每个杯子中。 用一点苏打水倒入每个杯子。 用橙子片装饰并立即享用。好好享受！ 注意：Prosecco 和 Aperol的比例是3：2是传统的食谱，可根据个人喜好进行调整。
