Recipes
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Silky smooth French Chocolate Mousse Puff Noodle Sister Version
Last night I suddenly wanted to eat chocolate mousse cake, especially that mousse cake. Just thinking about it makes me drool. Then I thought about the sponge cake, which I don't like, and the puff popped out again. Shanghai Puff in the 1980s is a fond memory from my childhood. At that time, supplies in China were still relatively scarce, and the puffs were made with margarine, which would make you feel greasy after eating just two. Even now, the quality of the puff fillings in many Western bakeries outside is not considered high. But its soft and light shape still makes me feel sweet. Seeing that the materials are almost there, the two-in-one chocolate mousse puff was born.
Baking children -
Carrot meat buns
Made with materials readily available at home, it’s a very simple bun, but it’s quite time consuming!
Staple food Home cooking -
Braised Pork Liver
Make it yourself, without adding any additives or colorings, so you can eat safely and healthily
Hot dishes Common dishes -
Tomato Egg Cauliflower
Learn how to cook Tomato Egg Cauliflower with Vegetarian dishes and Cauliflower.
Vegetarian dishes Cauliflower -
Stewed meatballs with mushrooms and winter melon
Learn how to cook Stewed meatballs with mushrooms and winter melon with Hot dishes and Home cooking.
Hot dishes Home cooking -
Chicken Thighs with Mushrooms
The chicken is smooth and tender, slightly spicy but not greasy, perfect for rice
Hot dishes Home cooking -
Korean Spicy Cabbage Ball Soup
With the popularity of Korean dramas, spicy cabbage, fried rice cakes, and fried chicken with beer are also popular. Recently I have no interest in rice cakes, I don’t know how to drink alcohol, and I don’t want to eat fried food. . . The most important reason is actually that I prefer spicy cabbage, hahahaha. . . . For someone like me who loves kimchi, pickled radish, and sour cowpea, how could I not love spicy cabbage? I bought this spicy cabbage in the supermarket. I remember one year, someone vowed to me that he would make spicy cabbage for me to try. At that time, I was very puzzled. He had three meals a day in the cafeteria. How could he make spicy cabbage? Could it be that you asked the canteen chef for advice? Later, due to some reasons, I never got to eat the spicy cabbage he made. Many times, I actually want to make spicy cabbage myself. However, fish sauce was never available. . . . . . . . . . . I know that I am lazy most of the time. A cause is a cause because we want it to be a cause.
Soups Soup -
Egg fried dumplings VS glutinous rice balls
Thanks to Meitian and my friends, I am honored to have picked up this Nordic Omni shabu-shabu and roasting all-in-one pot. This one-in-one pot is powerful and has 6 functions of frying, roasting, shabu-shabu, and stir-frying. The double baking pan design satisfies the desire for food. The lighting effect is very good because it is made at night, but this is the most authentic food experience. The egg-fried dumplings I made today are paired with homemade sweet potato and purple potato glutinous rice balls. It is not too convenient. The multi-function all-in-one pot carefully accompanies every day.
Hot dishes Home cooking -
Soft, delicate, golden and attractive--Pumpkin Chiffon
I forgot about the pumpkin I bought from the supermarket when I put it in the refrigerator. I found it when I was cleaning out the refrigerator today and I quickly took it out and destroyed it. It just so happens that the little fat girl is clamoring for cake, so let’s make a pumpkin chiffon! The cooked chiffon was soft, delicate, golden and attractive. I liked it from the bottom of my heart at first sight. Even people in my family who don’t like pumpkin couldn’t help but break off piece after piece and said: It’s so delicious. Paired with a little bit of jam, the taste is amazing. She couldn't wait for me to take the photo, so the little fat girl took this piece for herself, and couldn't wait to put it in her mouth... Doesn't such a golden chiffon look particularly tempting? Come to Misu’s house and try it!
pastries Baking -
Cabbage stewed with tofu
Learn how to cook Cabbage stewed with tofu with Hot dishes and Home cooking.
Hot dishes Home cooking -
Braised duck head
Duck head is the head of a duck and is rich in nutrients. Duck heads are rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
Hot dishes Home cooking -
Braised prawns
I can’t get enough of the delicious braised prawns in oil. This year I bought the half-cooked frozen prawns, which are large and fresh. After braised in oil, the color is bright red and the taste is fresher. The texture is tender, slightly sweet, oily and delicious.
Hot dishes Home cooking -
Scallops, chestnuts and lean meat porridge with crispy dried beets
A bowl of well-cooked porridge, light but not bland, can warm your whole body from your hands to your feet, from your mouth to your stomach. In fact, cooking porridge is very simple to say the least, but it is indeed a bit particular. For a good bowl of porridge, the water and rice should be blended together, which means that the rice grains have basically lost their original granular shape and exist in the form of flocculent rice krispies. At the same time, there is no obvious moisture in the porridge. The water and rice are integrated into one. You are in me, and I am in you. To do this, there are actually a few tips. One is to soak the rice for a period of time before cooking porridge, and when soaking, add some oil to the rice grains and mix well; the second is to boil water to cook the porridge; the third is to pay attention to the use of civil and military fire. (① Add some water and oil to the rice and marinate it for more than half an hour in advance, so that the rice grains can fully swell and evenly coat the outside with a layer of oil. This way, when cooking porridge later, the rice grains will bloom more easily. The cooked porridge will also have better consistency, gloss and taste. I added some salt here to add some base flavor, but you can also add it later. For oil, use sesame oil or vegetable oil, and I have also seen lard used; ②. The water should be boiled before adding the rice grains. The advantages of this are: firstly, the porridge will not burn easily; secondly, the cooked porridge will taste crisper; thirdly, it will take less time if you wash the rice in advance, drain the water, and freeze it in the freezer before cooking. ③ After boiling over high heat, turn to low heat and cook slowly, while stirring in the same direction from time to time. Everyone should know the principle of switching between small and large heat, so I won’t go into details. Stirring in one direction can make the rice grains heat more evenly, so that the cooked porridge will be fuller and crispier;) Today I am cooking a scallop and chestnut lean meat porridge, using rice white porridge as the base, and adding some scallops for freshness. In addition, some lean meat and seasonal chestnuts are added to increase the aroma and taste. The best thing about this porridge is the handful of scallop crisps added at the end. Crispy dried Bess, golden color, looks very appetizing. The crispy texture combined with the smoothness of the porridge base is a great contrast~~~
Staple food Porridge -
Garlic sausage is spicy and sweet
You can succeed even if you do it for the first time
Hot dishes Minced garlic -
Crispy twists
When I was a child, my mother would use half of the money to buy me delicious food every time she was paid. Maybe for children of the same age, if they could eat cakes, fruits and so on, it would be the same as celebrating the New Year. But for me, I did not suffer at all, and even grew up in relative luxury. Clothes for me when I was 6 or 7 years old cost more than 100 yuan a piece. My mother would buy me all kinds of delicious food every day. Whenever she saw something sold in a small shop, she would ask people if it tasted good, and then buy it for me. My bedside and sofa are piled high with delicious food. Although this has caused me to have a bad habit of eating snacks rather than eating, I am really grateful to my mother for giving me such a good life even though my family was not rich and I could not even earn a little money. What impressed me most at that time were the trough cakes, Wangzai snow cakes, and the little twists I made today. This twist egg has a strong aroma, is crispy and delicious, and tastes the same as in childhood. But when eating this little twist, I unknowingly think of my mother and feel sour...
Baking Snacks -
【Stir-fried wax glutinous rice】
Glutinous rice has always been my favorite fried rice, and there is no other one. To be honest, it should be my favorite about glutinous rice. Glutinous rice is rich in nutrients, replenishes qi, strengthens the body, and can stop sweating. It is a warming and strengthening food. Stir-fried glutinous rice with preserved meat is also the most common way to eat it. Stir-fry the fragrant Cantonese sausage, shiitake mushrooms and dried shrimps. Appropriate amount of light soy pepper and sesame oil to enhance the freshness and flavor. A bowl of fragrant and fragrant glutinous rice can’t be left out
Staple food Home cooking -
Foodie Canteen—Secret Sour Bass Soup
As the pace of life becomes faster, more and more people choose to eat out in restaurants. Little do they know that the food safety of many restaurants is worrying. For the health of all foodies in Hefei and the needs of more foodies, Foodie Goth invites senior food experts and senior nutritionist consultants to provide you with a detailed explanation of food in each issue, so that you can taste beautiful food at home with your little hands
Hot dishes Common dishes -
Spicy Seaweed Noodles
Learn how to cook Spicy Seaweed Noodles with Noodles and Chicken Essence.
Noodles Chicken Essence