Recipes
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Braised Pork with Dried Plums and Vegetables
In extraordinary times, it’s great to have a meal of braised pork😁😁
Hot dishes Home cooking -
There is reunion in heaven and earth---Papaya, sweet-scented osmanthus glutinous rice balls
Eating glutinous rice balls is an important custom during the Lantern Festival. Tangyuan, also known as Tangyuan and Yuanxiao. The custom of eating glutinous rice balls began in the Song Dynasty. At that time, the glutinous rice balls were called Fuyuanzi, also known as glutinous rice balls, lactose dumplings, glutinous rice balls, and glutinous rice balls. Businessmen nicknamed them: Yuanbao. During the Song, Yuan and early Yuan Dynasties, glutinous rice balls had become a festival food during the Lantern Festival, so people also called them Yuanxiao. Nowadays, it is called Yuanxiao in the north and Tangyuan in the south. According to the filling theory, Yuanxiao can be divided into two types: stuffed and non-stuffing. Filled Yuanxiao can be divided into salty, sweet, meat, and vegetarian. According to the production method, there are hand-rolled, Yuanxiao mechanism, and bamboo plaque rolling. Today, I will make a simple small dumpling without stuffing and pair it with papaya. It tastes very refreshing and not greasy. It has the gentleness of papaya and the fragrance of osmanthus. It is very delicious and is especially suitable for post-holiday adjustment and soothing gastrointestinal function.
Snacks Common dishes -
Steamed acacia flowers
Learn how to cook Steamed acacia flowers with Hot dishes and Home cooking.
Hot dishes Home cooking -
Umeboshi Shaobing
I learned how to make sesame seed cakes with dried plums and vegetables from the master, but the fat meat inside was changed to minced pork. It tastes good! I feel like using fat meat will make it more fragrant! Give it a try next time!
Staple food Home cooking -
Okra scrambled eggs
Okra scrambled eggs is a very common home-cooked dish. In recent years, he has become an internet celebrity. Okra is crisp, tender, juicy, smooth and not greasy, and has a unique fragrance. It is rich in protein, carbohydrates, vitamins A and B, calcium, phosphorus, iron, etc., as well as trace elements such as zinc and selenium, which are helpful in enhancing human immunity. I will introduce more about the nutritional essentials of free-range eggs. The two are the most perfect combination. Refreshing, delicious, unique aroma and nutritious home-cooked dishes
Hot dishes Home cooking -
Stuffed Pork with Mushrooms
The fragrance of shiitake mushrooms is completely integrated into the meat and it tastes very soft, suitable for all ages😍😍😍
Hot dishes Home cooking -
Stir-fried dried tofu with bell pepper and celery
Although this dish is a vegetarian dish, it is rich in vegetable protein thanks to dried tofu, and bell peppers and celery are rich in vitamins and trace elements. It can provide children with relatively comprehensive nutrition, and it is very simple and quick to make, so it is suitable for school tables. I wish the children: Like the sun in spring, rising slowly in the future sky of the motherland!
Home cooking Private kitchen -
Wonton clear soup noodles
Learn how to cook Wonton clear soup noodles with Staple food and Noodles.
Staple food Noodles -
Spicy fried noodles
Learn how to cook Spicy fried noodles with Noodles and Dried chili pepper.
Noodles Dried chili pepper -
Jiangnan Jade Leaf Wonton
Wontons are a traditional Chinese delicacy. Before the rise of modern commerce, it was usually the salesmen who carried wontons to various places to buy them. Older people must still have an impression of this. In ancient times, wontons also had another name, soup cakes. It turns out that the name was chosen to show that it is different from dumplings. The filling is not as much as that of dumplings, and the skin is not as thick as dumplings. Fang Hui's poem from the Song Dynasty goes: Fighting is like a jobber leaving a stutter, duck wontons outside the city of Xiuzhou. In the Jiangnan area, eating wontons has a long history. As the seasons change, all kinds of seasonal vegetables and meats can be stuffed. Spring: Jiangnan shrimps, saury, spring bamboo shoots, spring leeks...Summer: winter melon, long beans, various fungi...Autumn: celery, green beans, coriander, Chinese cabbage, carrots...Winter: shepherd's purse, spinach, green vegetables...Taking the essence of nature, it is rich in nutrients and popular among all ages. During the New Year and festivals in the Jiangnan area, wonton is a delicacy that is indispensable.
Staple food Home cooking -
Light Cream Cookies
Where does the leftover cream for cakes go? Make a few trays of cookies to try! The texture and taste are definitely different from those with egg liquid, and more crispy and fragrant. I use a large 20-tooth nozzle. I press it out directly without twisting and squeezing it. It looks quite beautiful!
Baking Cookies -
Tomato braised rice
Learn how to cook Tomato braised rice with Staple food and Home cooking.
Staple food Home cooking -
Cold mutton
Slightly spicy, the mutton is mixed with the aroma of green onion and coriander, refreshing and not greasy. 😋
Cold dishes Home cooking -
Spicy Beer Duck
This dish is spicy and delicious, with a strong wine aroma!
Hot dishes Home cooking -
Cucumber juice that clears away heat
Cucumber is refreshing and relieves the heat. I squeezed two cups of cucumber juice and drank it all in one gulp. Looking at the green colors, I feel calmer and calmer.
Dessert Drinks -
Hometown meatloaf
Learn how to cook Hometown meatloaf with Staple food and Home cooking.
Staple food Home cooking -
Meatball noodles
Today's meatball noodles look troublesome, but they are actually very quick to make. You can eat the meatballs you made yourself with confidence. I happened to have some crab mushrooms left at home, so I also made the fillings.
Staple food Home cooking -
Learn to make Shaanxi trousers noodles
One of the eight weird noodles in Shaanxi is trouser belt-like noodles, commonly known as biang-biang noodles (this word is not found in modern Chinese dictionaries). There is a certain difference between the authentic biangbiang noodles made by Guanzhong people and the pulled noodles commonly eaten by city people. Authentic biangbiang noodles, a noodle can be two to three inches wide and about 1 meter long. When thick, it is about the same as a coin, but when thin, it is like a cicada's wing. One noodle usually uses up to 2 taels of flour, so for people with small appetites, one noodle is enough for a meal, while for Guanzhong people with large appetites, it is easy to eat 8 taels and 1 catty in one meal. When eating noodles, Guanzhong people like to knead the noodles into a soft texture, roll them out thickly, and cut them into wide pieces. After this kind of noodles is cooked, put it in a bowl, whether it is poured with soy sauce or spicy oil. They all taste smooth, soft, hot and chewy. Both delicious and hunger-resistant. People stretched and contracted their necks, snorted and swallowed. They were full after eating, and when they burped, they were suddenly full of strength. They could pull carts and carry rocks up the mountain. They didn't feel hungry even if they didn't eat or drink for five or six hours. Regarding the name of biangbiang noodles, there is... In ancient times, a poor scholar from Longdong wanted to go to Xianyang, the capital, to take an exam. In order to raise money, he went to Dingbian and sold a load of salt, intending to take it to Xianyang to sell. When he walked to Binxian and Yongshou areas, he suddenly encountered bandits who robbed him of salt and dry food. In order to rush for the exam, the scholar had to carry an empty load and beg along the road.
Noodles Shaanxi cuisine