Recipes
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A petite bourgeois dish with the most oceanic flavor—French mussels
Mussels, also known as mussels, mussels. Our seaside is called Haihong, and it is one of the favorite seafood among coastal people. When Chinese people come into contact with Western food, they cannot avoid French food. Many people even directly equate French food with Western food. After all, French cuisine is so famous in the world that it has become one of the synonyms of France like French fashion. Italians may not be happy to bring up the allusion that French cuisine was created only after an Italian princess married the French king, but in terms of the exquisite ingredients, the exquisite cooking, and the poetry and artistry contained in the dishes, French cuisine is the only one among the major European cuisines. Among the gorgeous French cuisine, mussels are definitely a dish that Lao Tie will not ignore. French cuisine prefers to be slightly raw and emphasizes freshness and tenderness, so mussels have become an indispensable ingredient, with many varieties and exquisite taste. In France, the most common way is consommé. First chop the parsley and onion into small pieces, add water to the soup pot and bring to a boil. Add the parsley and onion and cook until translucent. Boil the shelled mussels in the boiling water until the shells open and take them out immediately, otherwise they will become old. Some stores will also pour some white wine and lemon juice into it, and then filter the soup into a bowl to preserve the umami flavor of the mussels to the maximum extent. Pair it with a glass of beer and a plate of French fries, which is an authentic French meal. Another special way is buttered mussels. Add the shelled mussels and a little white wine to the butter, heat over high heat, pour in the cream and serve. The mussels have rich meat, the cream is thick and sweet, and the butter is missing, but it has a unique aroma. The combination of the three creates a rich and mellow taste, which is truly unique. The nutritional value of three mussels is equivalent to one egg, known as eggs in the sea. It is warm in nature, fresh in taste, rich in trace elements, and can nourish the kidneys and blood, lower blood lipids, lower blood pressure, and regulate menstruation. This unassuming mussel is produced in large quantities in the coastal area of Weihai and is very cheap. It is a delicacy on the common people's table. In France, a small pot usually costs about 6 to 20 euros, and the closer to the sea, the cheaper it is. In general supermarkets, you can also see fresh mussels in their shells, sealed with plastic wrap and sold. A box of one kilogram can be sold for about 4 or 5 euros, which is much cheaper.
Private kitchen Foreign cuisine -
Stir-fried white radish with ham
As the saying goes: Eat radish in winter and ginger in summer. It’s the beginning of winter, so you should eat some radishes from time to time. The whole family likes the good white radish and never gets tired of eating it. This time I used white radish and ham sausage to stir-fry. Delicious and easy to eat.
Hot dishes Home cooking -
Golden Butterfly Shrimp
Learn how to cook Golden Butterfly Shrimp with Snacks and Bread crumbs.
Snacks Bread crumbs -
Salted egg yolk biscuits
Some time ago, Zai Moubao saw a very popular biscuit, which is Taiwan Lao Yang Salted Egg Yolk Biscuits. When I saw this biscuit, I felt that it suited my taste, so I bought two boxes to taste and study. The main purpose was to make it myself. After tasting it, I felt that it was not difficult to make, so I experimented based on my experience in making biscuits. I adjusted the recipe three times in total. The first time I felt that the taste of salted egg yolk was not strong enough, and the first time it was overcorrected. The taste of salted egg yolk was too strong. The third time I felt that the taste was just right. Compared with the homemade salted egg yolk, the taste is stronger and the sweetness is much less. I don’t really like sweet biscuits. I like them to be sweeter, and I can add some sugar to them. After about half a month of N tests, I finally settled on two recipes. One is made with cooked salted egg yolks, which means peeling off the yolks directly from cooked salted duck eggs. This operation is slightly easier than the raw ones, and the ingredients are also easy to obtain. There is also a raw duck egg yolk used to make egg yolk cakes. The dosage of the two recipes is not the same, so I will share the relatively easy recipe today, and then share the other one.
Baking children -
Stir-fried Bean Curd with Spinach
[Stir-fried Bean Curd with Spinach] A simple home-cooked vegetarian dish for banquets. The bean curd is paired with seasonal vegetables. The vegetarian dishes for banquets are always served on a disc, and sometimes even two portions are served! Beancurd stick is a soybean product, and its nutrition and taste are both good. My daughter especially likes to eat yuba, and I often stir-fry it with green vegetables for her to eat!
Hot dishes Vegetarian dishes -
Braised catfish with oyster mushrooms
This fish has no spines, is delicious in texture, has a good texture in the mouth, and is chewy. Today's roasted fish is paired with oyster mushrooms, which makes it taste even more delicious. This kind of fish has a lot of mucus. When cleaning it, I put alkaline noodles on the fish to remove the mucus.
Hot dishes Home cooking -
Crystal clear water chestnut cake
I’ve always wanted to make water chestnut cake, but I can’t buy water chestnut powder anywhere. Today I made water chestnut cake using wheat starch and mung bean flour. It tastes pretty good.
Snacks Cantonese cuisine -
Make delicious braised chicken at home in 5 minutes
Take 2 pounds of chicken leg meat, soak it in water for 10-20 minutes, remove the blood, take out the chicken leg meat and drain it, put it into a gas pressure cooker, add 120ml of sauce, add 600ml of water, then add 30g of ginger, 8g of dried mushrooms (soak in water or warm water and squeeze dry before use), stir evenly, cover the pot, add the pressure reducing valve, start the pressure cooker jet to start timing for 5-6 minutes, turn off the heat and let the air out. Reduce the juice over high heat for 2-3 minutes, and the braised chicken is ready! Yeah! My mouth is watering. . . There are also braised pork ribs, braised eggplant, braised fish... and other series
Hot dishes Home cooking -
Spicy Pepper Sausage
Spicy peppers and sausage are a perfect match
Hot dishes Home cooking -
Hong Kong style milk tea
Learn how to cook Hong Kong style milk tea with Drinks and Home cooking.
Drinks Home cooking -
Flying together
During the Chinese Valentine's Day, instead of just going to a restaurant and ordering some so-called Valentine's set meals, why not have it at home? It's not difficult to do but it's satisfying. If two people do it together, it will be an unparalleled happy memory! People with feelings are never boring, just like these chicken wings, they are delicate, smooth and sweet, and like this dish, even ordinary things can also show true love!
Hot dishes Home cooking -
Dried cuttlefish braised tofu
Learn how to cook Dried cuttlefish braised tofu with Hot dishes and Home cooking.
Hot dishes Home cooking -
Homemade Sandwiches
Sandwiches sold outside are not as delicious as homemade ones!
Staple food Home cooking -
Fried cabbage corner
When I go out for breakfast, I always crave cabbage. I always feel that oil is bad and unhealthy. Make delicious and oil-free cabbage at home.
Staple food Home cooking -
Fish pot rolls
Learn how to cook Fish pot rolls with Hot dishes and Beer.
Hot dishes Beer -
Artemisia cake
Learn how to cook Artemisia cake with Staple food and Home cooking.
Staple food Home cooking -
Cabbage Vermicelli Pot
Simple and elegant home-cooked dishes, both vermicelli and cabbage are my favorites! The main thing to make this dish is that if the fans control the heat, there will be no problem. The vermicelli is finally put in and cooked for about 3 minutes to absorb the juice. According to the method introduced at the beginning, it will not be lumpy and loose. The cabbage should not be overcooked to maintain a special sweetness and is delicious. Do not add chicken essence or MSG to season this dish. The chopped pepper and Maggi fresh soy sauce have just the right flavor!
Hot dishes Home cooking -
Tom Yum Soup
With the coolness after the autumn rain, the taste buds become active again. After a quiet summer, let’s have something exciting! Autumn is a good time to eat seafood. I bought fresh shrimps, crabs and clams and had a spicy and sour tom yum soup to quench my cravings.
Soups Southeast Asia