Recipes

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Eggplant and green onion vegetarian dumplings

There are a lot of eggplants in season now. You can steam the buns to make dumplings. The eggplant tastes great. I like it very much. It tastes meaty

Staple food Home cooking
Mango Sago

Girls love desserts the most, and mango is the favorite of many people. I believe everyone does not love desserts made with mango. I recommend a simple version of mango sago, because many desserts are difficult to complete without a machine such as a food processor or juicer, but the version of mango sago I introduced only requires a soup pot!

Dessert Drinks
Omelette

Many friends ask me how to fry omelette. It may not be clear if I say it directly. My friends and I stew it, but some of them still have a lot of confusion. Today I will give you an illustration. Wouldn’t it be happier to have an omelette like this to decorate our dining table?

Hot dishes Home cooking
Butter Cookies

Learn how to cook Butter Cookies with Baking and Afternoon tea.

Baking Afternoon tea
Shredded potato and ham burrito (comes with fried shredded potatoes)

My baby loves to eat ham, so today I rolled the ham in a pancake and gave it to him. He really liked it. Although it is simple, it is delicious and the cake is very chewy! If you have the opportunity, you can feed your baby some sausages, after all, the ones you buy are not reassuring! !

Staple food Home cooking
Flame Shrimp

I learned this recipe from the chef, and it was amazing to see the shrimps burning in the pot. The shrimp body is rich in wine and the color of the dish is bright.

Hot dishes Home cooking
Walnut peanut millet porridge

To maintain health, drink more porridge. You must have a bowl of porridge in the morning to nourish and nourish your body.

Porridge Clear water
10-minute quick breakfast [fried steamed bun slices]

Learn how to cook 10-minute quick breakfast [fried steamed bun slices] with Staple food and Snacks.

Staple food Snacks
Fried Shiping Tofu

Douping tofu is a strange flower of Chinese food culture. What is unique about it is that it uses unique natural well water (commonly known as acid water) in Shiping, Yunnan as a coagulant. It is rich in nutrients and does not contain any harmful substances. What's amazing is that you can't make tofu without this sour water from Shiping. Someone once used this sour water and asked Shiping's masters to go out to make tofu, but they tried countless times without success. Some people joked that Shiping tofu is a Shiping patent that cannot be taken away. Shiping tofu is also a good gift for distant relatives to entertain guests.

Hot dishes Home cooking
Sweet and sour crispy radish

White radish, which has more water content, is delicious when eaten raw or cold. Once I ate a plate of crispy radish in a restaurant. The sweet, sour, and refreshing taste made me unable to forget it for a long time, and I always thought I could make it myself. Occasionally, I saw the method of pickling crispy radishes on TV, so I wrote it down and started to make enough food and clothing myself.

Side dishes Pickles with soy sauce
Butterfly Grilled Chicken with Lotus Flavor

The golden color of the skin cannot hide the tenderness inside. Under the catalysis of heat, the decent roasted whole chicken transforms into a finger-sucking temptation at night. My head is filled with this mouthful of tender meat, and the fragrant meat juice that overflows when I bite it...

Hot dishes Home cooking
Vegetable noodles

A weekend lunch for one person, clean out the leftovers in the refrigerator, and the side dishes can be changed as you like

Noodles Cabbage
Shaomai with Bamboo Shoots and Pork

Southerners are not good at making dumplings, let alone rolling out the dough, so sometimes when I want to eat them, I just go to the market to buy ready-made dumpling wrappers and make stuffing wrappers. I can’t figure out the pleats of the dumplings, so my son is very dissatisfied with this, so I directly make them into the shaomai of our southern restaurant. I pinch it casually, but my son eats the entire dumpling in one go

Staple food Pasta
Beef balls and vermicelli stewed with cabbage (oil-free stew is healthier)

Chinese cabbage is often eaten in winter. Chinese cabbage is rich in a variety of vitamins and dietary fiber, which can aid digestion, promote gastrointestinal motility, reduce fat, clear away heat, detoxify and eliminate internal heat. There are many ways to do it. The cabbage in early winter is emerald green, which is very suitable for stir-frying, stir-fried tofu, etc. In late winter, the cabbage is white and not so green in color, and is most commonly eaten as a stew. Stewing can also be done in a variety of ways. The method used today is stewing, add water and cook directly. It seems simple, but it actually tastes very good. It uses beef balls as the base, the cabbage is stewed until it is soft and mushy, and simple oyster sauce is added to make it fresh. Leave some soup juice and serve it with porridge and steamed buns. It is really comfortable.

Hot dishes Home cooking
Copy Yunnan’s classic delicacy——Crossing the Bridge Rice Noodles

Learn how to cook Copy Yunnan’s classic delicacy——Crossing the Bridge Rice Noodles with Staple food and Home cooking.

Staple food Home cooking
Coarse grain steamed buns-black sesame two-color steamed buns

I couldn’t finish the black sesame sauce I made, so I wanted to use it in steamed buns. The steamed buns had a faint sesame aroma

Staple food Home cooking
Chive and Egg Dumplings

Learn how to cook Chive and Egg Dumplings with Staple food and Home cooking.

Staple food Home cooking
Sweet Potato Leaves and Cornmeal Steamed Buns

I went to my husband's workplace that day and saw a lot of sweet potatoes in their vacant space. I was so excited and felt like I had picked up a big deal. Hehe, because the sweet potato leaves sold in the vegetable market cost two or three yuan for a small handful, because they have the effect of moisturizing the intestines, so I buy some home from time to time and fry or mix them. However, something went wrong with this excitement. Instead of picking the tenderest leaves, I picked a lot of them at random. So I went home and sorted them. I kept the tender ones, and mixed the old ones with cornmeal to make a slightly salty steamed bun.

Staple food Home cooking