Recipes

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Multigrain steamed buns

Learn how to cook Multigrain steamed buns with Pasta and Steamed Bun Hanamaki.

Pasta Steamed Bun Hanamaki
Steamed pork ribs with pickled mustard

Learn how to cook Steamed pork ribs with pickled mustard with Hot dishes and Home cooking.

Hot dishes Home cooking
Mung Bean Lily Millet Porridge

Breakfast porridge - mung bean, lily and millet porridge

Staple food Porridge
Black fish soup

Learn how to cook Black fish soup with Soups and Home cooking.

Soups Home cooking
Banana Chocolate Muffins

Compared with sponge cake and chiffon cake, which require eggs to be beaten, muffin is one of the quickest cakes. I made this banana chocolate muffin by adding a large banana and mixing it with chocolate beans. You can smell the faint banana aroma when baking~

Baking Afternoon tea
Shredded Pork with Dried Pickled Vegetables

I used to order it as a side dish when eating out with my colleagues.

Hot dishes Home cooking
Shrimp with Tomato Sauce

Slightly sour, slightly sweet and slightly salty, a dish that children love to eat.

Hot dishes Home cooking
Rice bowl cake

Bowl cake is a special delicacy in southern Fujian. It is a kind of food that is steamed by putting fermented sweet rice milk into a special small bowl. It is named because it is bowl-shaped after it comes out of the pot. It does not have the meaty aroma of steamed buns, nor the crispness of fried dough sticks. What it has is a simple appearance and a simple smile, as well as the fragrance of rice and the slightest sweetness. Bowl cake is a kind of food that is often prepared during worship, and it is also a must-have cake during the Chinese New Year. It deeply occupies a place in the hearts of southern Fujian people. As the variety of breads, cakes, desserts, etc. become more and more abundant, gradually, every household no longer makes bowl cakes as before, and even ordinary vegetable markets may not be able to buy them. After asking my grandma several times, I only got a rough idea of the earliest method. The original bowl cake required soaking rice and grinding it, and it was all done manually, so the production process was cumbersome. Because there is no exact method to refer to, and I can't find a stone grinder or a small bowl specially designed for steaming bowl cakes, so I tried a simple method many times, and it was fluffy and soft. In fact, if I meet someone selling bowl cakes, I usually buy a few. If I'm lucky enough to meet an old man who seems to be kinder, I will also ask around. So recently, I heard about a method that seems to be more reliable, and I am still trying it. If it is better, I will continue to share it.

Snacks children
Coconut Jam Cake

There are two types of sponge cake: whole egg whipping and separated egg whipping. I have made both types. In comparison, I still feel that the texture of the cake whipped with separated eggs is much more delicate, while the texture of the whole egg cake is slightly rough.

Baking Butter
Fried egg dumplings

Learn how to cook Fried egg dumplings with Vegetarian dishes and Egg.

Vegetarian dishes Egg
Tiger skin green pepper

Learn how to cook Tiger skin green pepper with Hot dishes and Home cooking.

Hot dishes Home cooking
French buttercream

Learn how to cook French buttercream with Baking and children.

Baking children
Braised chicken legs with small mushrooms

Learn how to cook Braised chicken legs with small mushrooms with Hot dishes and Home cooking.

Hot dishes Home cooking
braised pork

Braised pork is the best choice when you want to satisfy your cravings. It is fat but not greasy, soft and delicious. All talk about losing weight is forgotten. Eat first and then serve!

Hot dishes Cooking wine
Spicy chicken jerky (shredded)

If you tear into pieces of chicken until you doubt your life, give up on this snack if you find it too troublesome, don’t have time, or the weather is hot.

Snacks Afternoon tea
Minced meat cut into strips

Learn how to cook Minced meat cut into strips with Home cooking and Private kitchen.

Home cooking Private kitchen
Taro paste and shrimp cake

Taro is a common agricultural product in the northern autumn. It is also known as taro, taro, and taro. The nutritional value of taro is very high. The starch content in the tubers reaches 70%. It can be used as both food and vegetables. It is a tonic suitable for both young and old. It is a treasure for vegetarians in autumn. The love of eating taro has existed since ancient times and many people have it. In the Song Dynasty, Su Dongpo liked to eat jade glutinous rice soup made from taro. He wrote poems praising it for its fragrance, which is as white as ambergris and as clear as milk. Lu You's "Closed House" poem says: taro is simmered in the earth furnace with dead leaves at night, and vegetables are irrigated in the cold spring in the morning, praising the unique flavor of taro. We ordinary people also like to eat taro, but we are not as elegant as the literati. The more classic way to eat taro is to dip it in sugar. This way of eating must be many people’s first memory of taro. When the autumn wind picks up, wait until the lotus-like taro leaves turn yellow, then dig out the taro roots with a hoe. The broken taro seeds can be steamed or boiled. The steamed taro has a sweet and greasy texture when dipped in sugar.

Staple food Pasta
Hetang stir fry

Nowadays, everyone’s thoughts have changed during the holidays. They don’t like to eat big fish and meat so much. Every time during the New Year, they say they need to get more vegetables! This shows that the days are getting better and better, and everyone is paying more and more attention to health and wellness. This river pond stir-fry is very suitable for family banquets. It is not only bright in color, but also tastes good! Snow peas, carrots, lotus roots, and fungus are all treasures in vegetables, and they are also very effective in cleaning the intestines! Women can lose weight and maintain their beauty by eating more!

Hot dishes Chicken Essence