Recipes
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Fried noodles with mushrooms and shredded chicken
Learn how to cook Fried noodles with mushrooms and shredded chicken with Noodles and Home cooking.
Noodles Home cooking -
Kelp, winter melon and chicken ball soup
When making soup, no oil is added or the pot is boiled. Just add kelp shreds, winter melon slices, chicken meatballs, and a little sesame oil under water. It will taste more delicious! Those who like something light can try it😋
Soups Home cooking -
Grilled Quail
Learn how to cook Grilled Quail with BBQ and Home cooking.
BBQ Home cooking -
Potato Chicken Nuggets
Potato and chicken nuggets for home-cooked meals. I rarely buy a whole chicken. It is too big to be eaten at one time and has to be divided several times. I simply bought chicken legs. Today I bought big pipa drumsticks. Three of them plus two potatoes. A big portion that goes well with rice. It’s delicious. There are two special features of this dish. One is that the chicken is fried first and then grilled, and the other is that it uses Orleans-style mushroom sauce. You can modify it and use different sauces according to your own taste, but it is recommended that the chicken be fried first to make it more fragrant. Ingredients: chicken legs (three Pipa legs) and one potato. Ingredients: garlic. Seasonings: Orleans-flavored mushroom sauce. Salt, cooking oil, pepper, sugar, and light soy sauce. Method:
Private kitchen Chinese banquet -
Carved watermelon
Summer vacation is about to begin. If your children have nothing to do at home, you can choose and carve watermelons by hand, but you must pay attention to safety!
Home cooking Private kitchen -
Stick noodles and wild vegetable dumplings
This stick noodle and wild vegetable dumplings are what my mother recalled. When my mother was a child, the country and society were relatively poor, and people's living conditions were not good, especially in rural areas, where material resources were even scarcer. Being able to eat without being hungry was a very happy thing. Fine grains are even more valuable, white flour steamed buns are a luxury item, and this kind of coarse grain wild vegetable dumplings have become an indispensable food on the table. Nowadays, people's living standards are constantly improving, their diets are becoming more and more diverse, and everyone is pursuing higher and higher taste and appearance of food. No one has eaten wild vegetable dumplings such as whole grains for a long time. However, the nutrients contained in various coarse grains have their own advantages. Compared with coarse grains, refined white rice and refined white noodles lose part of their nutrients during grain processing. The most serious losses are vitamin B1 and inorganic salts. Coarse grains are simple to process and retain many nutrients that are not found in refined grains. In terms of nutritional content, whole grains contain relatively little protein, but are rich in starch, cellulose, inorganic salts, and B vitamins, which have many benefits for the human body. Wild vegetables are also rich in nutrients, can help digestion, and have a unique flavor. They are the best seasoning for big fish and meat. Scientific research shows that eating some whole grains and wild vegetables appropriately can reduce the concentration of low-density cholesterol and triglycerides in the blood; increase the residence time of food in the stomach, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases. Therefore, we also need to pay attention to the value of whole grains and wild vegetables. Today’s wild vegetable dumplings often undergo certain improvements and are better in taste and nutrition than in the past. For example, the fillings are not only made with wild vegetables, but also with eggs, black fungus and dried shrimps, which make them taste more fragrant. When making the noodles, three-way noodles, corn flour, white flour, and soybean noodles are often used, and a little baking powder or yeast is added. After steaming, they become more fluffy and have a softer texture. These ideas are indeed very good, and we can definitely learn from them when making them. But in order to restore its original taste, I made the most traditional and original cornmeal and wild vegetable dumplings this time, which is half cornmeal and half white flour. No yeast or baking powder is used. In order to make the noodles softer, boiling water is used to knead the dough. The wild vegetables are radish tassels (other wild vegetables will also work, I only have radish tassels left in the refrigerator). The radish tassels are a little short, so I mixed a handful of shrimp skin into it. The seasoning is also very simple. This is its original taste. Nowadays, we eat more chicken, duck, and fish, and the porridge, pickles, and steamed buns have a unique flavor. Of course, this stick noodle and wild vegetable dumpling is not as fancy as the delicacies from the mountains and seas, but its taste is light and simple, healthy and low-fat, and it is also very delicious. It is a way to remember the bitterness and sweetness while losing weight.
Staple food Pasta -
Mixed cabbage hearts
A quick dish. Simple raw materials, simple methods, a refreshing dish that can be made quickly.
Cold dishes Home cooking -
Sausage pilaf
Pilaf is a favorite of my family and I. We eat it at least once a week, otherwise we all say we are starved for it when we see it. When I usually eat out, the first thing I think of is the steaming and fragrant pilaf with red and yellow carrots. So I often make pilaf at home, and I like to add more carrots, because I don’t like to eat carrots, and they can’t be fried. My family says it tastes best only when paired with lamb, so whenever I make pilaf and stewed lamb or braised lamb, I always add more carrots. The nutrition of carrots is so comprehensive that it would be a pity not to eat more. The carrots in pilaf are the most delicious. They absorb the aroma of meat and rice, making the taste of carrots more delicious. Carrots can enhance human immunity, have anti-cancer effects, and can reduce the chemotherapy response of cancer patients, and have a protective effect on various organs. Women eating carrots can reduce the incidence of ovarian cancer. Carrots contain potassium succinate, which helps prevent hardening of arteries, lower cholesterol, and has a certain effect on preventing and treating high blood pressure. Carotene can scavenge free radicals that cause human aging. Nutrients such as B vitamins and vitamin C also have emollient and anti-aging effects. Its aromatic smell is caused by volatile oils, which can improve digestion and have a bactericidal effect.
Staple food Xinjiang cuisine -
Authentic Kung Pao Chicken
Kung Pao Chicken, many people and restaurants like to write it as Kung Pao Chicken, that’s because they don’t know the origin of this dish: As for the origin of Kung Pao Chicken, it is generally believed to be related to Ding Baozhen. One theory is: Ding Baozhen was originally from Guizhou. He was a Jinshi during the Xianfeng period of the Qing Dynasty. He served as the governor of Shandong and later the governor of Sichuan. Later, he was named Prince Shaobao by the imperial court for his meritorious service in guarding the border and fending off enemies. He was also known as Ding Gongbao. The stir-fried diced chicken cooked by his kitchen was also called Gongbao Chicken. In addition, there is also a saying that this dish originated from the famous figure Zuo Zongtang. It is said that Zuo Zongtang liked to eat chicken cooked for him by his chef. The method is to cut the chicken into cubes and add peanuts, diced bamboo shoots, fungus and other ingredients together. In the Qing Dynasty, governors had titles such as Gong Bao and Shao Bao. Because Zuo Zongtang was a former governor, he was called Zuo Gong Bao, so people called this dish Kung Pao Chicken.
Hot dishes Balsamic vinegar -
Panda bread
The soft bread, the cute panda image, and the combination of cocoa and matcha make the bread even more delicious.
Baking old man -
Focaccia
It is an extremely simple Italian flatbread. There is no need to mix the dough and dough. I used to make it with high-gluten flour. This time I tried it with all-purpose flour. Experience summary: I feel that it is not as good as high-gluten powder, so the recipe still writes high-gluten powder.
Baking Breakfast -
Vanilla Chocolate Naked Cake
Naked cake is a type of cake that has become popular in recent years. It abandons complicated craftsmanship and fully presents the layers of the entire cake in people's eyes. It looks simple but unpretentious, so it is becoming more and more popular with everyone. I have always liked naked cakes. They make me feel warm and romantic. In the winter days, the most popular cakes are naked cakes. The naked cake I made today uses chocolate chiffon, paired with custard vanilla cream sauce. The rich chocolate and vanilla flavor give this cake a unique flavor.
Baking 6-inch chocolate chiffon cake slice -
Meatballs with tomato sauce
Round meatballs are a favorite meat dish for many people, and their round appearance is full of meaning. The word "circle" means reunion, perfection and auspiciousness. There is a classic dish in Shandong cuisine-dried croquettes. Dry frying is a well-known method of frying. It refers to the method of seasoning the processed raw materials, adding wet starch paste or wet starch whole egg paste, and frying them in rapidly heated hot oil until they are mature. Just like dry croquettes, high fire is used from beginning to end. Someone asked, isn't it afraid that the outside will be burnt but the inside will not be transparent? Of course, we are not afraid. Our ancestors have already thought of a solution for us: hard, squat and bump, so that the small meatballs in the hot oil can not only be cooked but also charred on the outside and tender on the inside. It is really amazing. First, we need to put oil in the pot and heat it over high heat. When it is 50% hot, use a spoon or directly use your hands to put in the small meatballs. The chef reminds you that it is better to use your hands, which feels faster and more accurate. Heat the oil in the pot over high heat while frying the meatballs. It is best not to take more than 3 minutes from the time the first meatball is put into the pan to the last one into the oil. During this period, you must use a slotted spoon to keep turning the meatballs in the pot, so that all the meatballs will not stick together. After the last meatball is put into the oil, fry it for a while. If you feel that the skin of all the meatballs is hard, use a slotted spoon to take out all the meatballs. Continue to heat the oil in the pot until it is about 70% hot. Put all the meatballs into the pot again. This time, the main purpose is to let the meatballs color. After that, there are the steps of squatting and tossing. The purpose of squatting is to slowly heat the meatballs, instead of sitting on the fire all the time, so that the meatballs will not be burnt on the outside and undercooked on the inside. The function of tossing is to make the meatballs have a crispier texture in the constant collision with the colander. The meat of dry croquettes is generally chosen from the front buttocks, with a fat-to-lean ratio of about 5:5. Some people are also willing to choose pork belly or rear buttocks. In fact, the taste is similar. The only thing to note is that the meat in the dry croquettes must be fat, so that the fried balls can be moist. The traditional method is to cut the meat into slices, then into shreds, then into dices, and finally chop it repeatedly. Now that you have a meat grinder, you don’t have to do this trouble. You can grind the meat into the meat grinder twice. The meat of dry croquettes must be particularly delicate. In addition, after adding the seasoning to the meat filling, you need to keep grabbing and smashing it to make the meatballs firm. This action can only be done by hand. The purpose of grabbing and throwing has two purposes. One is to make the meat of the meatballs more chewy, and the other is to make the starch in the meat filling quickly and evenly integrate into the meatballs. Otherwise, it will be difficult to achieve complete integration by just stirring the meat filling with your hands. If there are any starch blocks that have not melted, the pan may explode during frying.
Hot dishes Home cooking -
Sauce bones
I took out the remaining two bones I bought last time and made them today. I especially like to suck the bone marrow, haha😜 You can make it at home, you can make it at home, you can rest assured of the ingredients, and it’s clean and hygienic!
Hot dishes Home cooking -
Bean Paste Decorated Cup Cake
The oven used is ACA's ATO-E38AC voice smart electric oven, and the mold is a Xuechu paper cup with a bottom diameter of about 4.5 cm. The marked dosage is for 12 waterless sponge cake bases and 3 bean paste decorations. The color is made from purple cabbage juice, and the bean paste used for decoration is water-based white bean paste.
pastries Baking -
Simulated mushroom buns
Learn how to cook Simulated mushroom buns with Baking and children.
Baking children -
Bread machine version of ketchup
The trial of the new bread machine is still going on. Today I want to use the jam function. Making jam is troublesome. It sticks to the pan and burns the pan after frying. A lot of waste is wasted after the jam is finished. Since the Dongling Magician bread machine has this function, I can’t wait to try it out. I don’t have it at home. Of the ready-made fruits, only tomatoes were left, so I made tomato jam like this. It really saved me a lot of worry. I blended the tomatoes into a paste and poured it into the bread machine barrel, put the lid on, and set the program. Go ahead and do whatever you want. The bread machine will call you after more than an hour, and the sweet jam will come out of the oven.
Home cooking Homemade sauce -
Nut Butter Cookies
Nut butter cookies have a sweet and crunchy texture. When you take a bite, the aroma of chopped nuts and butter lingers between your lips and teeth. It’s so delicious that you can’t stop eating it!
Baking children