Recipes
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Stir-fried celery with yam, ham and celery
Yams and celery have different nutritional values. Stir-fried celery with yam, ham and celery is simple but delicious. Celery is fragrant, sweet and cool in nature, clearing away heat and diuresis. Yam is warm in nature, strengthens the spleen and removes dampness. The two harmonize with each other and become a home-cooked dish that has the same origin as medicine and food for removing dampness.
Hot dishes Home cooking -
Small Fresh Noodles
My son said: Today's noodles look fresh and elegant, rich in nutrients, and taste good, equally fresh and elegant. So it’s called Xiao Xing Noodles.
Staple food Home cooking -
Chocolate Cup Cake
Cream cakes are my favorite, and it’s a great choice for afternoon tea snacks.
Baking Afternoon tea -
Lotus Leaf Shrimp Colorful Rice
Lotus leaf rice uses fresh lotus leaves, shrimps, bacon, diced pork, lotus root slices and other vegetables and steamed together with glutinous rice. The lotus leaves are fragrant and the rice grains are soft, moist, fragrant and nutritious!
Staple food Home cooking -
Winter Melon, Fungus and Lotus Leaf Soup
Lose weight, cure constipation, nourish blood, remove edema
Soups Aniseed -
Truffle Omelette
After searching around, it seems that there are many combinations of truffle and eggs, so let’s try a truffle omelette. It is said that putting sliced truffles into the egg liquid and letting it sit for a few hours can allow the flavor of the truffle to fully penetrate into the egg liquid. According to the usual method, fry it into an egg pancake. After the bottom is fried, turn it over and the truffles will be turned over, almost completely invisible. However, the eggs were fluffy and golden and looked great. I was so happy that I felt so happy that I turned my spoon and broke the egg pancake in half. Fortunately, it wasn't too badly damaged, and even when the two halves were put together, it wasn't very visible. Fragrant. . . . . .
Hot dishes Chinese banquet -
Rum polka dot chocolate cake roll
Learn how to cook Rum polka dot chocolate cake roll with Baking and Afternoon tea.
Baking Afternoon tea -
Rich chocolate chiffon
Learn how to cook Rich chocolate chiffon with Baking and cake.
Baking cake -
Taiyang homemade cherry iced tea
Sun-Brewed Tea, written in English as Sun-BrewedTea (SunTea), is a drink that adds spice to life in hot summer. The raw materials are soaked in cold water and placed under the bright sun. The natural heat of the sun gradually penetrates the taste and aroma of the raw materials into the water. You can mix it with your favorite fruits or spices and add tea bags. This time I made it cherry flavored. #RachelFood#
Dessert Drinks -
"Mustard" shepherd's purse
Without the mustard, it still tastes like mustard.
Side dishes Home cooking -
Chicken with mixed sauce
Last time, my classmate came to have my eyebrows tattooed. When I left, I made a bottle of miscellaneous sauce to take away. Later, I asked on the phone how to do it? It’s a little troublesome to talk about it, and I can’t remember it all, so I have today’s recipe. My son doesn’t really like noodles🍜, but he has a special liking for this miscellaneous sauce noodles.
Home cooking Homemade sauce -
Pure mung bean cake--plus tips for faster peeling of mung beans
Haha, today I present to you a late Dragon Boat Festival snack - mung bean cake. Speaking of which, I have searched for many recipes for this mung bean cake since I wanted to make it. It can be roughly divided into two types: one is made with mung bean powder steamed, which I have tried, and it is more convenient, but the taste is rough; the other is made with soaked mung beans peeled and steamed. Anyone who has done it first praises its delicate and pure taste, and second, unanimously says that peeling is the most tiring process. With the awareness that I would never be tired, I finally started making the mung bean soaked hair version. After soaking the mung beans, I first peeled them one by one like everyone else. After a while, my fingers felt like they were tingling. Suddenly, an idea flashed through my mind, and I remembered the scene when my parents put fresh potatoes in a stone mortar and peeled them with thick wooden sticks. At that time, I was curious as to why the potatoes were not smashed by the thick wooden sticks, but took off most of the skin. Doesn't this principle apply to my current peeling of mung beans? I immediately found a garlic pounder and tried it by grabbing a handful of mung beans. The effect was indeed very good. After pounding it for a few times, a lot of the mung bean skins had come out. I rinsed it with water and most of it was removed. Of course, the remaining ones can only be removed one by one by hand, but it saves a lot of labor compared to peeling them all one by one. I am very happy to have discovered this trick. I recommend it to everyone. I can use it in the future when I want to make pure mung bean cake but I am afraid of the trouble of peeling it. Another point is that the oil in the original recipe is all sesame oil. I thought it was too fragrant and I couldn’t stand it, so I replaced half of it with salad oil. Later, I used butter again. Personally, I think butter has a milky aroma and is more delicious. I decided to use butter in the future.
Baking children -
Scrambled eggs with black fungus
Black fungus nourishes qi and blood, moistens the lungs, relieves coughs, and lowers blood pressure. It is more nutritious when paired with eggs. You should eat more black fungus at ordinary times, which is beneficial to the body
Hot dishes Home cooking -
Mustard fried rice
During the National Day holiday, my son’s family came back with a jar of shredded mustard greens, a nice side dish. At the beginning, I was just thinking about making side dishes to eat. When I posted a picture on WeChat Moments that day, my friend surprised me and told me that it was this mustard green. The fried rice is particularly delicious. Add eggs, no need to add salt, a little light soy sauce, and a little chopped green onion. It is very fragrant. I fried it once the day before yesterday. The interesting thing is that I prepared the ingredients to catch the eggs, but there was no egg. I used mustard greens to fry the rice. It was also delicious, but it was a little lacking in nutrition. I fried it again today and added eggs. It was salty and fragrant. It was really good. This actually reminded me that shredded mustard greens are beautiful when used to stir-fry shredded pork, make soup or stuffing. Xiao Cang Wa, mustard shreds, is a specialty of Dengfeng Shaolin Temple. Xiao Cang Wa was originally the protagonist in the opera "The Mat Tube". It was starred by the famous opera actor Mr. Hai Lianchi and was very popular at that time. Mustard silk is named after this, it should come from here. It is made from round-leaf mustard (also called mustard) that comes from the special climate conditions of Songshan Mountain in Zhongyue and is pickled using traditional techniques. Mustard silk has a long history and is famous far and wide. It is said that Wu Zetian ate it when she visited the mountains, and Li Shimin also ate it when he took refuge in Shaolin. Mustard greens not only contain crude protein, free amino acids, vitamin C, riboflavin, carotene, potassium, phosphorus, calcium, iron and other nutrients, but are also low in sugar, low in fat and cholesterol-free. It is an ideal side dish for people with high blood fat, high blood pressure, diabetes and potassium deficiency. Okay, back to the topic, let’s talk about my experience. Taste: Five-spice, slightly spicy, salty and refreshing. This kind of side dish can be directly served with porridge or rice, or can be added to stir-fry. Taste: Tough yet crispy, very chewy. This special texture makes vegetarian food taste like meat. Packaging: Ceramic vegetable jar This kind of packaging can breathe on its own, which is more conducive to the storage and preservation of shredded vegetables. Disadvantages: The mustard flavor is insufficient, because mustard greens contain mustard oil, which should have a specific mustard flavor. This shredded cabbage can hardly taste the mustard flavor. I don’t know if it is due to the variety or other reasons. I hope it can be improved. I remember the shredded mustard greens my mother made when we were children. When we opened the jar, we would drool because the aroma was so tempting. Some of them are too salty, so people with a weak palate need to wash them before eating, but the original flavor will be lost after washing. I hope low-salt products can be developed. Fried rice with mustard shreds Ingredients: Leftover rice, eggs, green onions and mustard shreds Seasoning: Light soy cooking oil Method:
Staple food Home cooking -
Sweet Potato Stewed with Rock Sugar and Red Dates
Sweet potato stewed with rock sugar and red dates fills the air with a sweet smell. It tastes really great!
Dessert Purified water -
Braised aged tofu with black bean sauce
Learn how to cook Braised aged tofu with black bean sauce with Hot dishes and Shandong cuisine.
Hot dishes Shandong cuisine -
Potato shredded egg pancake
The refrigerator was empty except for two potatoes. I didn’t want to go out to buy groceries, so I made this pancake. I didn’t expect it to be so delicious! A total of five yuan, Xiaobao ate three and a half yuan, but he still couldn’t stop
Staple food Home cooking -
Family snack-walnut cake
Walnut cake is a famous snack, formerly known as walnut cake. It is produced in both northern and southern China. The taste of walnut cakes produced in different places of origin is different. Among them, the walnut cakes produced in Beijing, Jiangxi, Guangdong, Yunnan and Taiwan are the most famous. Because it mainly uses walnuts and dates as raw materials, its nutritional value is very high. Its texture is delicate and soft, its taste is glutinous, pure and sweet, and it has a prominent peach kernel fragrance.
pastries Baking