527 Beloved Day is a brand holiday created by Totole since 2017. It aims to emphasize that cooking is not a woman's patent, and calls on men to express love by cooking a meal. On May 27 (which is a homophone for loving wife), men cook for wife, feel the toil behind every meal, with actual action to express their love. Through five years of continuous all-round development on multiple platforms, the company try to promote the 527 Beloved Day from a brand marketing festival to a social festival with influence among young audiences.
Food is not only fragrant, but also warm and comforting. There is an uncanny connection between flavour and emotion, perhaps a memory that belongs to a single person, or a family's long-lasting relationship. The company of the flavours of three meals a day, spanning the four seasons, is ordinary but everlasting. Pouring in three meals, loving in four seasons.
On 527 Beloved Day in 2024, let's cook three delicious meals and incorporate our love for our family into daily meals. Combined with the launch of the Authentic Xian loving-Poetry Bottle, with the concept of 527 Cooking for Love, we can share the love during cooking. Every meal cooked, every pour is a romantic love poem written to the family.
Couples in love often have some strange little actions that people cannot understand, and this strangeness is the preference for the beloved ones. From not loving soup to soup masters, from meat-lovers to vegetable cuisine experts, his/her preferred food tastes are the daily routine of the study of the beloved ones. Those contradictory little habits and preferences for him/her, are hidden in hand-cooked dishes.
Let us take this opportunity to express our preference for him/her in Totole 527 Beloved Day in 2023. Let us replicate the authentic and delicious food that he/she loves in travel with the convenient and new series of Totole's products to express love. It is super great to have a strange him/her.
| Food material | Seasoning | |||
|---|---|---|---|---|
| 玉米 | 一根 | 太太乐鸡精调味料(三鲜) | 5g | |
| 小排 | 500g | 盐 | 5g | |
| 胡萝卜 | 半根 |
胡Steps
1玉米切段,胡萝卜切滚刀块。
2小排焯水,捞出洗净备用。
3锅中烧水,放入小排、玉米大火烧开转小火,焖至小排酥软后加入胡萝卜,再煮10分钟后放入盐、太太乐鸡精调味料(三鲜)调味即可。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 水 | 800g | 2包太太乐汤之鲜汤底调味料(瑶柱鸡汤味) | 约32g | |
| 薏仁 | 30g | |||
| 老母鸡 | 450g | |||
| 南瓜块 | 150g | |||
| 葱姜 | 各5g | |||
| 枸杞 | 2g |
1老母鸡剁块,焯水待用。
2将鸡薏仁放入水中加入葱姜烧开小火煮1小时,加入南瓜块再蒸20分钟,加入太太乐汤之鲜汤底调味料(瑶柱鸡汤味)烧开撒上枸杞即可。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 4小碗水 | 1000g | 2包太太乐汤之鲜汤底调味料(松露珍菌味) | 约32g | |
| 茶树菇 | 50g | |||
| 鸭肉 | 300g | |||
| 虫草花 | 20g | |||
| 香菇 | 20g |
1鸭块焯水待用。
2锅中加水,放入食材煮熟加入太太乐汤之鲜汤底调味料(松露珍菌味)烧开即可。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 水 | 100g | 1包太太乐汤之鲜汤底调味料(佛跳墙味) | 约16g | |
| 豆腐 | 250g | |||
| 虾仁 | 50g | |||
| 鲍鱼粒 | 20g | |||
| 熟瑶柱丝 | 10g | |||
| 水淀粉 | 10g | |||
| 食用油 | 15g | |||
| 迷你南瓜 | 数个(盛器) |
1食材焯水待用,迷你南瓜蒸熟待用。
2锅中加入食用油,水、食材、太太乐汤之鲜汤底调味料(佛跳墙味)煮熟勾芡,盛入迷你南瓜中即可
| Food material | Seasoning | |||
|---|---|---|---|---|
| 3小碗水 | 750g | 2包太太乐汤之鲜汤底调味料(清炖牛肉味) | 约32g | |
| 熟牛肉片 | 50g | |||
| 土豆片 | 50g | |||
| 卷心菜块 | 50g | |||
| 洋葱块 | 50g | |||
| 番茄块 | 50g | |||
| 番茄酱 | 50g | |||
| 食用油 | 20g |
1锅中放入油放入洋葱、番茄煸炒香,加入卷心菜、土豆炒匀。
2加入水烧开,加入太太乐汤之鲜汤底调味料(清炖牛肉味)、牛肉片,小火煮10分钟即可。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 甜玉米 | 两根 | 太太乐原味鲜鸡鲜调味料 | 3g | |
| 蘑菇 | 250g | 淀粉 | 10g | |
| 鸡蛋 | 一个 | 盐 | 少许 | |
| 枸杞 | 一把 |
枸杞Steps
1玉米切碎成细粒、蘑菇切碎备用,鸡蛋打散备用;
2水烧开后下入玉米粒、蘑菇煮三分钟后,倒入鸡蛋液,加入适量太太乐原味鲜鸡鲜调味料和盐;
3搅拌均匀后进行勾芡,关火撒上适量枸杞点缀,即可享用。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 铁棍山药 | 150g | 太太乐松茸风味鲜鸡汁调味料 | 24g(挤3圈) | |
| 胡萝卜 | 50g | |||
| 泡发木耳 | 30g | |||
| 排骨 | 300g | |||
| 葱花 | 5g |
Steps
1山药胡萝卜切块,木耳泡发,排骨焯水后捞出备用;
2锅中加水没过排骨,放入姜片、葱段各5g、大火烧开后转小火炖煮45分钟;放入山药胡萝卜块,大火烧开;
3加入太太乐松茸风味鲜鸡汁调味料24g(挤3圈)
4小火炖煮15分钟后,放入木耳,继续小火炖煮5分钟,撒上葱花即可;
| Food material | Seasoning | |||
|---|---|---|---|---|
| 皮蛋 | 1颗 | 太太乐鲜鸡汁调味料 | 25g | |
| 熟咸蛋 | 1颗 | 油 | 少许 | |
| 蒜 | 2瓣 |
1西兰花洗净,掰小块,焯水5分钟成半熟状;皮蛋和咸蛋剥壳切成小块,蒜瓣切片;
2锅中放入少量油,先加入蒜瓣爆香,然后加入皮蛋块和咸蛋块
3加入焯好水的西兰花、草菇、25g太太乐鲜鸡汁调味料,加入90g水,炖煮片刻
4将锅中汤底淋到西兰花上,一份饱含鸡汤味道的鸡汁西兰花就做好啦
| Food material | Seasoning | |||
|---|---|---|---|---|
| 土豆 | 1颗 | 太太乐鲜鸡汁 | 12g | |
| 秋葵 | 2根 | 凉开水 | 3大勺 | |
| 食用油 | 少许 |
1秋葵切至1cm厚片焯水;
2土豆洗净去皮煮熟,勺子压碎;
3另外小锅烧开水,放入几滴食用油,放入秋葵烫1分钟捞出,浸凉开水;
4土豆泥中挤入太太乐鲜鸡汁调味料12g,搅拌均匀;
5用一个瓷碗表面铺满油,将秋葵端铺满整个碗,拌均的土豆泥放入铺满秋葵的碗里,用勺子压实,倒扣入盘子中即可。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 娃娃菜1颗 | 约200g | 太太乐鲍鱼风味鲜鸡汁调味料 | 16g | |
| 青虾虾仁 | 150g | |||
| 小葱 | 1-2根 |
1青虾去虾线,剁成虾泥,加入太太乐鲍鱼风味鲜鸡汁调味料8g(挤1圈),搅拌上劲备用;
2锅中加水,加入太太乐鲍鱼风味鲜鸡汁调味料8g(挤1圈),放入娃娃菜焯水约5分钟后捞出滤干备用;
3将备好的虾滑包在娃娃菜中,放进蒸锅,中小火蒸10分钟后即可出锅装盘;
| Food material | Seasoning | |||
|---|---|---|---|---|
| 金针菇 | 50g | 太太乐原味鲜减盐鲜酱油 | 5g | |
| 莴笋 | 100g | 豪吉经典川辣酱 | 15g | |
| 扁尖笋 | 80g | 香油 | 3g | |
| 蒜泥 | 5g | 豪吉藤椒油 | 3g | |
| 小米椒 | 5g |
Steps
1金针菇洗净切段,莴笋洗净切成细丝,扁尖笋洗净撕成细丝,水开后下入三种食材焯至断生,晾凉备用;
2将所有食材码入碗中,撒上蒜泥和小米辣;
3最后淋上适量太太乐原味鲜减盐鲜酱油和豪吉经典川辣酱,拌匀后即可享用;
| Food material | Seasoning | |||
|---|---|---|---|---|
| 生菜 | 200g | 蚝油 | 25g | |
| 蒜泥 | 3g | 清水 | 10g | |
| 白砂糖 | 3g | |||
| 鸡精 | 3g | |||
| 水淀粉 | 水10g、生粉3g |
蚝Steps
1生菜洗净后用清水泡一会儿,大蒜切碎
2烧开一锅水,将生菜入锅烫10秒钟,取出后沥干水分,码放在盘内
3炒锅倒底油,放蒜末炒香
4加入清水、蚝油、调料烧开,加入水淀粉熬制黏稠,浇在生菜上即可
| Food material | Seasoning | |||
|---|---|---|---|---|
| 蘑菇 | 100g | 蚝油 | 25g | |
| 香菇 | 250g | 白砂糖 | 5g | |
| 菜心 | 50g | 鸡精 | 3g | |
| 老抽 | 3g | |||
| 水淀粉 | 水10g、生粉3g | |||
| 麻油 | 5g |
1菜心洗净一切为二备用,双菇开十字花刀备用
2烧开一锅水,将菜心入锅烫15秒钟,取出后沥干水份,码放围在盘底
3炒锅倒底油,放双菇煸炒至出菌菇汤汁后
5改大火加入水淀粉熬制黏稠,淋麻油出锅将双菇浇在菜心上即可
| Food material | Seasoning | |||
|---|---|---|---|---|
| 芦笋 | 200g | 太太乐鸡精 3g(预处理腌制用)+3g | ||
| 鸡胸肉 | 200g | 盐 | 3g | |
| 百合 | 50g | |||
| 姜片 /彩椒片 | 10g | |||
| 葱节 | 10g |
1先将鸡胸肉改刀切片,芦笋去皮切成段,待用。
2鸡胸肉片用太太乐鸡精3g腌制待用。芦笋段和百合焯水待用。
3烧热锅,将鸡肉片炒散炒熟,加入彩椒片/姜片和葱节爆香,同时加入焯好的芦笋段和百合,加入盐和糖调味,出锅前加入剩余太太乐鸡精3g炒匀出锅。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 鸡翅中 | 500g | 太太乐新奥尔良烤翅调味料 |
| Food material | Seasoning | |||
|---|---|---|---|---|
| 肥牛 | 300g | 太太乐酸汤肥牛调味料 | ||
| 金针菇 | 100g |
| Food material | Seasoning | |||
|---|---|---|---|---|
| 排骨 | 400g | 太太乐糖醋排骨调味料 |
1400g排骨切段,焯水30分钟后捞出备用。
2锅中放入20g油,油热后放入焯好水的排骨并煎至两面金黄。
3加入少量水喝100g糖醋排骨调味料,小火翻炒均匀,收汁,装盘盛出。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 里脊肉 | 200g | 太太乐鱼香肉丝调味料 | ||
| 胡萝卜 | 30g | |||
| 黑木耳 | 8g |
1200g里脊肉切丝备用,8g干黑木耳水发后切丝,30g胡萝卜切丝备用。
2锅中加入40g油,加入肉丝翻炒至变白后盛出备用。
3锅中留油,加入胡萝卜丝和黑木耳丝翻炒约1分钟,加入肉丝及100g鱼香肉丝调味料翻炒至熟后装盘盛出。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 牛里脊 | 260g | 太太乐原味鲜减盐生抽35g、、、 | 约16g | |
| 芹菜 | 200g | 太太乐原味鲜葱姜料酒 | 10g | |
| 彩椒 | 100g | 调和油 | 20g | |
| 淀粉 | 1勺 |
Steps
1食材洗净备用,将牛里脊、芹菜、彩椒全部切丝。
2牛肉丝中加入一勺淀粉和太太乐原味鲜减盐头道生抽20g,腌制10分钟。
3热锅中放入少许调和油,将牛肉丝放入锅内滑炒至变色喷入太太乐原味鲜葱姜料酒煸炒至水份收干盛出。
4锅中加入剩余调油芹菜翻炒至断生后,加入牛肉丝翻炒,加入剩余的太太乐原味鲜减盐头道生抽15g调味,加入彩椒翻炒均匀后装盘即可。
| Food material | Seasoning | |||
|---|---|---|---|---|
| 鸡胸肉 | 400g | 鲍汁蚝油 | 20g | |
| 原味鲜特级红烧酱油 | 20g | |||
| 料酒 | 10g | |||
| 盐 | 1g | |||
| 奥尔良腌料粉 | 8g | |||
| 蒜 | 2瓣 |
1将鸡胸肉切片,蒜切末、放入盆中,加入料酒、奥尔良腌制粉、原味鲜特级红烧酱油
2在加入鲍汁蚝油抓捏腌制30分钟
3热锅冷油放入鸡块煎至二面金黄
4改刀装盘即可
| Food material | Seasoning | |||
|---|---|---|---|---|
| 鸡爪 | 400g | 泰式酸辣冷泡汤 | 3包(一袋含3包) | |
| 柠檬 | 2片 | 料酒 | 适量 | |
| 姜片 | 适量 | |||
| 香菜 | 适量 | |||
| 葱花 | 适量 | |||
| 小米辣 | 适量 |
1清洗鸡爪后放入锅中,加入料酒和姜去腥,煮熟捞出
2过冰水捞出
3倒入泰式酸辣冷泡汤调味料包
4加入辣椒包,柠檬片,保鲜膜覆盖放入冰箱冷藏1h后,加入香菜、葱花、小米辣即可食用
| Food material | Seasoning | |||
|---|---|---|---|---|
| 你喜欢的各种食材(推荐土豆、西兰花、娃娃菜、午餐肉、鱼丸……)葱、姜、芝麻 | 太太乐麻辣香锅调味料 | 一袋 |
冷锅串串香(Steps
| Food material | Seasoning | |||
|---|---|---|---|---|
| 虾 | 适量 | 太太乐麻辣香锅调味料 | 一袋 | |
| 肥牛卷 | 适量 | |||
| 鱿鱼片 | 适量 | |||
| 丸子 | 适量 | |||
| 腐竹 | 适量 | |||
| 黑木耳 | 适量 | |||
| 藕 | 适量 | |||
| 土豆 | 适量 | |||
| 金针菇 | 适量 | |||
| 干辣椒 | 适量 | |||
| 葱姜 | 适量 | |||
| 白芝麻 | 适量 |
家庭版小龙虾(Steps
| 主料 | 烤肉汁 | 葱油 | 干料碟 | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 羊肉片 | 300g | 美极鲜味汁 | 15g | 大豆油 | 100g | 孜然粒 | 10g | |||
| 紫洋葱丝 | 75g | 太太乐三鲜鸡精 | 5g | 大蒜 | 20g | 小茴香 | 3g | |||
| 葱丝 | 30g | 甜面酱 | 35g | 葱段 | 80g | 干辣椒 | 5g | |||
| 姜丝 | 10g | 料酒 | 15g | 香菜根 | 5g | 花椒 | 10粒 | |||
| 香菜梗 | 20g | 老抽 | 7g | 白芝麻 | 7g | |||||
| 芝麻油 | 5g | 黑胡椒粉 | 2g | |||||||
| 黑胡椒碎 | 1g | 白胡椒粉 | 1g | |||||||
| 孜然粒 | 2g | 白芝麻(熟) | 8g | |||||||
| 水 | 30g |
老北京炙Steps
1准备好所有材料,羊肉片提前放室温化冻;传统的炙子烤肉是用现切羊肉片制作的,家庭制作考虑到对刀工要求较高,我们直接选择卷好的羊肉片即可~羊肉尽量选择品质好的,不易碎比较完整的!
2接下来我们先制作烤肉汁:
3将搅拌好的料汁放入煮锅中开中小火加热1分半钟左右,让酱汁融合浓缩,并且去除掉料酒,老抽等本身的“生”调料味道。
4香菜洗净后先切掉根部留着一会儿熬葱油用;
5接着将洋葱,姜,大葱切丝与香菜梗一起放入一个碗中;
6然后我们来熬葱油:
7要想做出好吃的炙子烤肉,现炒现磨的干料碟也一定不能偷懒!
8最后我们将羊肉片,洋葱丝,香菜梗,大葱丝一起放入盆中,加入50g烤肉汁,30g葱油,2g孜然粒,1g黑胡椒碎(最好是现磨黑胡椒碎!超香!),5g芝麻油,戴上手套轻柔的拌匀,注意不要将羊肉片搅碎哈!要轻柔~轻柔一点!
9最后架上烤盘,烤盘上刷一层葱油,放上拌好的羊肉,开火~半熟后撒少许干料,翻炒成熟就能吃啦!
| Food material | Seasoning | |||
|---|---|---|---|---|
| 虾 | 300g | 1包太太乐汤之鲜汤底调味料(佛跳墙味) | 约16g | |
| 玫瑰香露熟醉汁 | 2包 | |||
| 小柠檬 | 适量 | |||
| 葱 | 适量 | |||
| 姜 | 适量 | |||
| 蒜 | 适量 | |||
| 料酒 | 适量 | |||
| 迷你南瓜 | 数个(盛器) |
Steps
1大虾去虾线洗净,葱切段、姜切片、蒜切片
2适量清水煮沸后加入大虾,放入葱段、姜片、蒜头、料酒,煮熟后捞出过冰水
3将大虾放入盘中,撒上玫瑰包和小柠檬片,倒入玫瑰香露熟醉汁调味料包
4浸泡30min后即可食用
#Let the beloved taste the love#
Whether it is the 103rd day of hot love, or 306th days of stability, or 836th days of you are the one, love has a freshness period, each phase of love has their own freshness secrets.
In 2022, Totole 527 Beloved Day, "the taste of love, let her taste", let the delicious freshness evoke the freshness of love, Totole let every dish can be a fresh expression of love. Come and dance with the fresh air gesture dance inspired by the action of "turning the spoon, cutting vegetables and adding seasoning" in the cooking process, and enjoy the fun of cooking with her. Let the delicious taste more fresh, love with more freshness!
| Food material | Seasoning | |||
|---|---|---|---|---|
| Beef | 300g | Navel Sour soup seasoning | 1bag | |
| Enoki Mushroom | 100g |
Steps
1Prepare 300 grams of fatty beef rolls and blanch 100 grams of enoki mushrooms and set aside.
2Add 2 bowls of water (about 600 ml) to the pot, add 100 grams of fatty beef seasoning in sour soup, bring to a boil, then add enoki mushrooms and fatty beef rolls, boil until cooked.
3Serve on a plate (add a little fresh chili, cilantro, etc. for better color and flavor).
| Food material | Seasoning | |||
|---|---|---|---|---|
| Shrimp | 300g | "Totole Yuanweixian" Less-salt Xian Soy Sauce | 30g | |
| Asparagus | 250g | |||
| Avocado | 2 |
Steps
| Food material | Seasoning | |||
|---|---|---|---|---|
| Chops | 600g | Totole Chicken Bouillon | 10g | |
| Sweet Orange | 1(big) | TTL Banquet Light Soy Sauce | 10ml | |
| Sugar | 20g | |||
| Oil | some | |||
| Salt | a little | |||
| Water | moderate |
Steps
2021 Totole 527 Beloved Day, 6 ideal types of husband will turn into a wife-loving idol group for in situ debut, cooking for love! Blending Love into 6 kinds of wife-loving dishes with ultimate cooking power, they will show the true love with food in the sweetest way! The taste of love is just for her, let's cook! darling.






There's an act of loving wife that is cooking for her
The husband has dominated the kitchen
In 2020, TOTOLE 527 Wife’s Day releases a video of young couples with the theme of "Taste love at all times"
Six couples, at six different moment of the day, Husband expresses his love for the wife with delicious dishes
Though six cooking stories, a signal of loving wife is sent
Not only cooking for her three meals a day,Every cooking moment can let her taste love





