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  • Cosine bubble tea distributor:Lordford Inc 乐福

    Cosine bubble tea distributor:Lordford Inc 乐福

  • Homemade Yangzhou Fried Rice (Chicken Breast Version)

    Homemade Yangzhou Fried Rice (Chicken Breast Version)

        This version uses chicken breast instead of other proteins. The key is to marinate the chicken in advance to keep it tender. The steps are still simple, making it perfect for a quick family meal.

    • Ingredients (Serves 2-3)
      Staple: 1 large bowl of leftover rice (about 300g, fluffed with hands in advance to avoid clumping)
      Protein: 2 eggs, 1 piece of chicken breast (about 100g, cut into 1cm cubes)
      Side Dishes: 1 small handful of frozen mixed vegetables (green peas, corn, carrots, no need to thaw), 2 tbsp of chopped green onions
      Seasonings: 3 tbsp of cooking oil, 1 tsp of salt, 1 tbsp of light soy sauce, ½ tbsp of cooking wine, a little starch (for marinating chicken), a pinch of white pepper (optional)

    • Cooking Steps
          1. Marinate the chicken breast cubes with ½ tbsp of cooking wine, a little starch, and a pinch of salt. Mix well and let it sit for 5 minutes. Beat the eggs and separate the green onion into white and green parts.
          2. Heat 1 tbsp of cooking oil in a wok. Once the oil is hot, pour in the beaten eggs. Stir-fry quickly over medium-low heat to form scrambled egg pieces. Remove and set aside.
          3. Add another 1 tbsp of cooking oil to the same wok. Sauté the white part of the green onions until fragrant. Add the marinated chicken breast cubes and stir-fry rapidly over high heat for 1 minute until the chicken turns white (to avoid overcooking and making it tough).
          4. Add the frozen mixed vegetables and continue stir-frying for 1 minute until the vegetables soften. Remove all the chicken and vegetables from the wok and set aside.
          5.Add the remaining 1 tbsp of cooking oil to the wok. Pour in the leftover rice, press and stir-fry over medium heat for 2 minutes until each grain of rice is separated and fluffy.
          6.Put the previously stir-fried eggs, chicken, and vegetables back into the wok. Add 1 tsp of salt and 1 tbsp of light soy sauce. Stir-fry quickly over high heat for 1 minute to mix the seasonings well.
          7.Finally, sprinkle with the green part of the green onions and a pinch of white pepper (if using). Stir-fry evenly and then serve.

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  • LordFord New Warehouse~!

    LordFord New Warehouse~!

    Starting from April 2025, Lordford 乐福 Company will start a new journey and move from its original address to 8315 Pl. de Lorraine, Anjou, QC H1J 1E4. 

     

    Newly redesigned sales, stocking, and storage areas offer greater convenience and security.
    The newly upgraded freezer area features fully glass displays, making product selection easier.

     

    As a leader in Montreal’s catering industry, our business scope includes Chinese food, Japanese and Korean food, Southeast Asian food, mainly Vietnamese and Thai food, bubble tea products, takeout packaging, frozen seafood, etc. We will continue to optimize and adjust to provide better service and environment to welcome you.

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  • How To Make Tapioca (pearl/Boba) For Bubble Tea

    How To Make Tapioca (pearl/Boba) For Bubble Tea
    The “pearls” (also called boba) in bubble tea have a chewy texture and are mainly made from tapioca starch. They can be easily recreated at home. Here’s a detailed recipe, including a basic version and common variations, which even beginners can master:

    I. Basic Pearls (Original Flavor)

    Ingredients

    • 100g tapioca starch (key ingredient for the chewy texture)
    • 80-90ml hot water (must be boiling water to gelatinize the tapioca starch)
    • 10g sugar (optional, to add a subtle sweetness)

    Steps

    1. Mix the powder
      Pour tapioca starch and sugar into a large bowl, and stir evenly with chopsticks.
    2. Scald the dough
      Slowly pour in boiling water while stirring quickly with chopsticks until the tapioca starch forms flocculent lumps with no dry powder left (be careful not to burn yourself).
      Principle: Boiling water quickly gelatinizes the starch in tapioca flour, making it easier to knead into a dough without falling apart later.
    3. Knead into a smooth dough
      When the dough is cool enough to touch, knead it into a smooth, moderately soft dough (similar to the texture of earlobe). If it’s too dry, add 1-2ml of warm water; if it’s too sticky, add a little more tapioca starch.
    4. Roll and cut
      Divide the dough into several small portions. Take one portion and roll it into a long strip about 0.8-1cm in diameter (adjust thickness as preferred), then cut into 1cm-long pieces.
    5. Shape into balls and prevent sticking
      Roll each small piece into a ball one by one. Put them into a bowl with dry tapioca starch, roll them around, and shake off excess powder (to prevent sticking during cooking).
    6. Cook the pearls
      • Add enough water to a pot (5-10 times the volume of the pearls), bring to a boil over high heat, then add the pearls. Gently stir with a spoon to prevent them from sinking and sticking to the bottom.
      • Once the water boils again, reduce to medium-low heat and cook for 15-20 minutes (adjust based on size; larger pearls need longer cooking). Keep the water gently boiling during this time.
      • Turn off the heat, cover the pot, and let them sit for 10-15 minutes (to ensure the inside is fully cooked and avoid a raw center).
    7. Rinse with cold water
      Remove the cooked pearls, rinse them 2-3 times with ice water or cold boiled water, and drain (this step is key for chewiness, making the surface smoother).
    8. Add flavor (optional)
      Mix with a little sugar or honey, or soak in milk tea or syrup to prevent drying out.

    II. Variations (Added Flavors/Colors)

    1. Brown Sugar Pearls

    • Replace part of the hot water with 50ml brown sugar water (made by melting brown sugar in water), add it when kneading the dough. They’ll have a deep red color and a natural sweetness.

    2. Purple Sweet Potato/Pumpkin Pearls

    • Steam purple sweet potato or pumpkin, mash into a puree. Use 30g of the puree to replace part of the tapioca starch (e.g., 70g tapioca starch + 30g puree), then add an appropriate amount of hot water to knead the dough. They’ll have a naturally fresh color.

    3. Matcha/Cocoa Pearls

    • Add 5-10g matcha powder or cocoa powder when kneading the dough. They pair perfectly with milk tea of the same flavor.

    III. Key Tips

    1. Tapioca starch selection: Use pure tapioca starch (not mixed starch). “Boba-specific tapioca starch” bought online is more reliable.
    2. Water temperature control: Must use boiling water to scald the dough; otherwise, the dough will easily fall apart. However, don’t use too much water, as it will make the dough too sticky.
    3. Cooking time: Larger pearls require longer cooking and resting times (e.g., 1cm pearls need 20 minutes of cooking + 15 minutes of resting).
    4. Storage method: Uncooked pearls can be frozen (not refrigerated, as they’ll harden) in a sealed bag for up to 3 months. Cooked pearls can be refrigerated for 1-2 days; soak them in hot water to soften before eating.
    Pearls made this way are chewy and delicious, pairing perfectly with milk tea, coconut milk, or brown sugar. Give it a try!
    If you have poor hands-on skills like me, you can choose our products–> Bubble Tea Tapioca(click me)
     

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  • Black Sugar Coffee Milk Tea 

    Black Sugar Coffee Milk Tea 
    Black sugar coffee milk tea combines the caramel-like aroma of black sugar, the richness of coffee, and the smoothness of milk tea, boasting a rich and layered taste, which makes it a popular mixed drink. Here is a detailed recipe, including a basic version and an advanced version, for you to choose from according to your preferences:

    I. Basic Black Sugar Coffee Milk Tea (300ml)

    Ingredients

    • Black sugar: 20-30g (adjust according to your sweetness preference; ancient black sugar cubes are recommended)
    • Pure milk: 200ml (full-fat milk offers a richer taste)
    • Black coffee: 1 cup (about 50ml; can be made with instant black coffee brewed in hot water or freshly ground coffee)
    • Water: 30ml (for boiling black sugar)
    • Ice cubes: appropriate amount (optional, for iced drinks)

    Steps

    1. Make black sugar syrup
      Put black sugar and water in a pot, heat over low heat until the black sugar is completely melted. Continue to simmer for 1-2 minutes until it becomes slightly thick (syrup-like; do not overcook as it may turn bitter). Turn off the heat and let it cool for later use.
      Tip: If you prefer a grainy texture, you can leave a small amount of incompletely melted black sugar crumbs.
    2. Prepare the milk tea base
      Pour pure milk into a small pot, heat over low heat until it slightly bubbles (do not boil to avoid a milky odor). Turn off the heat and let it cool to warm.
    3. Mix and serve
      • First, pour the prepared black sugar syrup into a cup, then add the warm milk and stir well.
      • Finally, pour in the black coffee (for iced drinks, you can add ice cubes first, then pour in the ingredients in sequence). Gently stir until the colors blend together.

    II. Advanced Version (with pearls/cream topping for more layers)

    Additional Ingredients

    • Black sugar pearls: 100g (commercially available or homemade; soak in black sugar water in advance to enhance the flavor)
    • Cream topping: 50ml light cream + 5g caster sugar + 0.5g salt (whisk until thick and pourable)

    Steps

    1. Prepare the pearls
      After cooking the black sugar pearls until soft, take them out. Add 10g black sugar and a little hot water, mix well, and soak for 5 minutes to let them absorb the black sugar flavor.
    2. Assemble the drink
      • Put the black sugar pearls in a cup, and use a spoon to spread a little black sugar syrup on the inner wall of the cup (to create a wall-hanging effect).
      • Pour in milk and black coffee in sequence. Finally, scoop a layer of cream topping and sprinkle a little black sugar powder for decoration.

    III. Tips

    1. Coffee selection: Dark-roasted black coffee has a strong bitterness, which pairs well with black sugar; light-roasted coffee has a distinct acidity, so you can reduce the amount of black sugar to balance the taste.
    2. Sweetness control: The ratio of black sugar to coffee can be adjusted flexibly. If you are sensitive to sweetness, reduce the black sugar to 15g or use low-fat milk to neutralize the sweetness.
    3. Hot or cold option: Hot drinks are suitable for autumn and winter; you can mix the milk directly after heating. For iced drinks, refrigerate the coffee and milk in advance for a more refreshing taste.
    Following this recipe, you can enjoy the sweetness of black sugar, the richness of coffee, and the smoothness of milk. It is full of layers and extremely satisfying!

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  • Cantonese Honey-Glazed Char Siu

    Cantonese Honey-Glazed Char Siu

    Cantonese Honey-Glazed Char Siu

    • Ingredients
    • Steps
      1. Cut the pork collar into pieces 3.5cm wide and 4.5cm thick.
      2. Prepare the char siu sauce: Mix minced ginger, garlic, yellow soybean paste, oyster sauce, Zhuhou sauce, fermented red bean curd and its brine, char siu sauce, five-spice powder, egg yolk, and sugar in a bowl until well combined.
      3. Coat the cut pork evenly with the sauce, place in a plastic bag or wrap with plastic wrap, and refrigerate for at least 6 hours (preferably overnight).
      4. Remove from the fridge, pour in 10g rose wine, and mix well.
      5. Preheat the oven to 220°C. Place the marinated pork on a rack, line a baking tray with aluminium foil underneath to catch drips, and bake in the middle rack for 20 minutes.
      6. After the first bake, take it out and brush both sides with maltose syrup (mixed with a little water in advance).
      7. After glazing, flip the pork, lower the oven temperature to 170°C, and bake for another 10 minutes.
      8. Remove the char siu, let it cool, then slice and serve.

    Japanese Chashu

    • Ingredients
      • Main: 300g pork shoulder or pork belly.
      • Seasonings: 1 tsp salt, ½ tbsp oil, 2 slices ginger, 1 Japanese leek (or regular leek), ⅔ cup water, ⅓ cup sake, ⅓ cup soy sauce, 3 tbsp sugar.
    • Steps
      1. Cut the leek into 2-inch sections, separating the white and green parts. For the white part, slice lengthwise, remove the soft green core, and set aside with the green part.
      2. Thinly slice the white leek, soak in cold water for 10 minutes, drain, and store in an airtight container or cover with plastic wrap for garnish later.
      3. Sprinkle salt over the pork shoulder or belly and rub evenly.
      4. Heat oil in a cast-iron (or regular) skillet. Sear the fat side of the pork until browned, then flip and sear the other side, about 10 minutes total.
      5. While searing, combine water, sake, soy sauce, and sugar in a heavy-bottomed pot.
      6. Transfer the seared pork to the pot, add ginger slices and leek sections, then bring to a boil.
      7. Place an otoshibuta (lid substitute, can be made with aluminum foil) over the pork, reduce heat to medium-low, flip occasionally, and simmer for about 1 hour until only ¼ inch of liquid remains in the pot.
      8. Remove the otoshibuta, reduce the sauce until you can see the bottom of the pot when scraping. Watch closely to avoid burning—after 15-20 minutes, bubbles will form, and when the sauce around the pork thickens and the surface shines, turn off the heat.
      9. Remove the pork, slice thinly, plate, and garnish with the prepared leek shreds.
     
     
     
     

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