Recipes
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Brown Molasses Barley Bread
Always like to cut the amount of Meng’s recipe in half. In this way, when baked into a plate, they will not be crowded with each other; in this way, they will be solved in a shorter time, if they are not given away. I always look forward to Tang Zhong and sigh. It's such a small amount, and if you reduce it by half, it will be like playing house, and it may be inconvenient to operate. Haven't been able to find a solution. Suddenly one day, my brain opened up. Cut the dough in half, use half of the full amount of soup, and use the remaining half for other purposes. The problem is solved. Suddenly enlightened, I quickly dived into the brown molasses barley bread. After reducing it by half to 100 grams of flour, the mixer is a little weak. I haven’t used a bread machine to make dough before. I wonder if the bread machine thinks the amount is too small? Knead each piece of bread into a ball in advance, put it into the bread machine, and start the dough mixing process. When you see it stirring constantly, you suddenly become impatient. Stir the flour by hand until the dough is rough, no more than 1 minute, then knead until slightly smooth, then add another 1-2 minutes. But the machine takes several times the time. The dough is small and the machine is prone to idling, which will naturally prolong the time it takes for the dough to emerge. It is not as good as kneading the dough by hand. Stop the machine immediately, take out the dough, knead it briefly, add butter, and stretch the film for 10 minutes, which is much faster than the machine. The only shortcoming is that I got carried away for a moment and folded all the barley seeds into the dough, kneaded it twice and saved it. I hurriedly took out the barley kernels that had not been kneaded into the dough, but I could no longer separate half of the planned amount. Just have as much as you can and make do with it. . . .
Baking bread -
Braised noodles with purple sweet potato and green beans
I often see people post how to make purple sweet potatoes. The colors are rich and the taste is soft. I also did it with the attitude of giving it a try. Hey, thanks to my husband getting off work a little later, otherwise I would definitely be blamed for messing around with innovation again.
Staple food Home cooking -
Black pepper pasta
Learn how to cook Black pepper pasta with Staple food and Western food.
Staple food Western food -
Old-fashioned large dough cookies
Learn how to cook Old-fashioned large dough cookies with Baking and Aluminum-free baking powder.
Baking Aluminum-free baking powder -
Windmill cake
When I was in Finland, I often made this snack. It was a great place to chat with friends when I got together with a pot of tea. Now I can make puff pastry myself, and it feels great!
Baking Snacks -
Cumin fried pork
Learn how to cook Cumin fried pork with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried double beans with green pepper
The double beans here refer to two kinds of lentils, one is short, colored lentils, commonly known as pig ear beans; the other is long, pure green, commonly known as donkey ear beans. Apart from the difference in appearance, the two types of lentils have basically the same texture and taste. Today, these two kinds of lentils are put together and paired with green peppers, so it is called fried double beans with green peppers.
Vegetarian dishes Home cooking -
Stir-fried Mushrooms in May Slowly
Mayman is a kind of green vegetable; also known as Chinese cabbage. As the name suggests, the color of green vegetables must be green. Green vegetables mainly grow in the northeastern region of my country. Green vegetables have strong cold resistance and are easy to grow. Green vegetables are sown in March every year. You can plant them yourself as long as you buy the green vegetable seeds. The nutritional value of green vegetables is very high. It not only contains high vitamin A, calcium, iron, vitamin C and other nutrients, but also has the functions of lowering blood lipids, detoxifying and swelling, laxative, beauty and health care.
Hot dishes Home cooking -
Egg yolk cake
Learn how to cook Egg yolk cake with Baking and Cake flour.
Baking Cake flour -
Mushroom Pork Siomai
Shaomai, also known as Shaomai, Shaomei (written in Inner Mongolia, pronounced shāomài), etc., has a fluffy and folded top shape like a flower, and a thin and open skin. It is a snack made of hot noodles as the skin, wrapped with stuffing, and steamed in a cage. It is said that it originated in the western region of Inner Mongolia in the late Ming and early Qing dynasties. It later spread to Beijing and Tianjin and was called Shaomai, and then to Jiangsu, Zhejiang, Guangdong and Guangxi, where it was called Shaomai. There are great differences in materials and methods between the northern and southern shaomai. Glutinous rice is mostly used as filling in the south, while meat is mostly used in the north.
Staple food Home cooking -
Fried Bean Curd
Spicy yuba cold dish, I like to eat yuba, firstly because it is rich in nutrients, and secondly because it can be stewed, stir-fried, mixed, etc. It can be eaten in many ways and has many nutrients.
Cold dishes Home cooking -
Flax and buckwheat steamed cake with distiller’s grains
It’s still distiller’s grains used to make liquor, or it’s the linseed oil residue powder left after oil extraction. This time, combine them and make a cake. It’s boring to make white noodles all the time. Let’s get some buckwheat noodles and make them again. However, there are sweet buckwheat and tartary buckwheat, which one should you buy? Logically speaking, tartary buckwheat seems to be the health food that is highly praised nowadays. All buckwheat steamed buns sold in the market seem to be tartary buckwheat. But let’s try the sweet buckwheat first. The hair cake with buckwheat and linseed oil residue powder looks dark, but because of the presence of linseed oil residue powder, it adds a smooth taste.
pastries Baking powder -
Pumpkin Giraffe
You can add more or less ingredients according to your personal taste. I just make it based on my feeling. I just wrote the following amounts casually. If I don’t write them down, I won’t be able to upload them
Dessert Flour -
purse
This is a way of eating in Hebei, I remember my aunt’s family always makes this thing, an upgraded version that combines fried cakes and poached eggs!
Home cooking Quick dishes -
Seafood Millet Porridge
Learn how to cook Seafood Millet Porridge with Porridge and Home cooking.
Porridge Home cooking -
Potato Braised Pork Ribs
I really like the potato braised pork ribs. The potatoes are full of meat aroma, and the pork ribs are soft and glutinous. In one word, delicious!
Private kitchen children -
Chinese toon scrambled eggs
Learn how to cook Chinese toon scrambled eggs with Hot dishes and Egg.
Hot dishes Egg -
In 2014, our life is sweeter than honey [no-bake version of caramel pudding]
Learn how to cook In 2014, our life is sweeter than honey [no-bake version of caramel pudding] with Dessert and Clear water.
Dessert Clear water