Recipes
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Arctic Shrimp and Avocado Butterfly Powder
I am very honored to have the opportunity to taste Canadian wild arctic shrimp. For such high-quality shrimp, and because I am passionate about the original taste of food, I tried to make a light butterfly macaroni. I tasted the deliciousness and purity of the shrimp, plus the smoothness and freshness of the avocado, the nutrition of the cauliflower, and the chewy texture of the butterfly macaroni. It was a very delicious meal, and it was healthy and nutritionally balanced!
Staple food Home cooking -
Soufflé Cookies
I have been making cookies these past few days, preparing small gifts for visiting relatives and friends during the New Year! I have made so many types of cookies, and the most unforgettable one for me is today’s cookie. The recipe is simple, but the taste is really different, crispy, crunchy, and rich in milky flavor! It’s no exaggeration to say that I think it’s comparable to Hong Kong’s famous bear cookies that you have to queue up for!
Baking children -
Hot and sour crucian carp
Learn how to cook Hot and sour crucian carp with Hot dishes and Hunan cuisine.
Hot dishes Hunan cuisine -
Peanut Nougat
Nougat~~ A favorite of many people. I never knew it was so simple. There is no complicated process or many tools. It is simple and fast. Friends who like it can make it
Snacks Crushed peanuts -
Old coconut keel carrot soup
Learn how to cook Old coconut keel carrot soup with Soups and Home cooking.
Soups Home cooking -
Pink cherry flavored double layer cake
I made a birthday cake for my best friend. Of course, a beautiful girl needs a pink design. Now cherries are in season. There is also cherry jam with kirsch added. It looks amazing and tastes great
Baking Good looks -
Oatmeal roasted dried fruits
A simple, nutritious and delicious quick breakfast series.
Baking Brain-building puzzle -
Purple sweet potato and white chocolate donuts
Beautifully shaped donuts have always been my favorite, and now even my baby likes them. Because this donut bread uses a large amount of whipping cream, the dough comes out very quickly when kneading, and of course the finished product tastes great! The white chocolate is made with almonds and is quite high in calories, so you should taste it in moderation:)
Baking children -
Steamed seabass with ham
Ham (English: Ham) is a cured or smoked pig leg, which is a cured animal hind leg that has been salted, smoked, fermented and dried. Among the several hams in China, Jinhua ham is the most famous. People often confuse ham and ham sausage, as they are very different. Ham is rich in protein and moderate fat, more than ten kinds of amino acids, vitamins and minerals. It is often simmered in soup in the Jiangnan area as an appetizing food for pregnant women or after illness. Because ham has the function of accelerating wound healing, it is now used as an auxiliary food after surgery. Seabass contains protein, fat, carbohydrates and other nutrients, as well as vitamin B2, niacin and trace amounts of vitamin B1, phosphorus, iron and other substances.
Hot dishes Home cooking -
Corn soup
I accidentally searched for corn soup on the Internet, and it was said to be a northern specialty. However, in my mind, this soup was once very popular in Hong Kong-style tea restaurants, so where did it come from? The cat is not sure, but the taste of this corn soup is very impressive. The golden corn kernels, the fragrant corn soup, with egg drop, green onion and coriander flowers floating on the surface, are full of fragrance. After a sip, it has a smooth and moist texture. This is due to the gelatinization effect of the corn kernels being pulped and then boiled. Today I will share with you the taste of the cat's home.
Soup Home cooking -
Yams wrapped in cornstarch
Learn how to cook Yams wrapped in cornstarch with Hot dishes and Home cooking.
Hot dishes Home cooking -
Naples Pizza
In "The Apprentice Baker", this pizza was highly praised. I often hear people say that pizza is the perfect food. . . . . Naples is the birthplace of what we know today as pizza. Genoa has focaccia, Tuscany has flatbread, Sicily has Sicilian pizza, but true Neapolitan pizza is the perfect expression of perfect food. While all pizzas have dough and toppings, I wish only this super version could be called pizza. In the past, when I made pizza by myself, I always tried my best to fill it with fillings, for fear that there would not be enough fillings. However, here, I have always believed that it is the dough rather than the toppings that makes people miss a pizza. I've seen expensive, great-tasting fillings ruined by poor dough, and more often, a good piece of dough was ruined in the oven because the oven wasn't hot enough. The biggest flaw in most pizza dough recipes is not asking the baker to let the dough sit in the refrigerator overnight (or at least for a few hours). Chilling overnight gives the enzymes enough time to work and release the subtle flavors trapped in the starch. Long-term placement can also relax the gluten, reduce the elasticity of the dough, and make shaping easier, so that the dough will not deflate as much as possible. Sure enough, after the dough was taken out of the refrigerator and rested for 2 hours, it was stretched out with a slight lift. It had reached the ideal size without much stretching, let alone tossing. The dough was so soft that it made me feel helpless and clumsy, but I managed to move it to the baking pan without any damage. This recipe can be made with any flour, if using bread flour I recommend adding some olive oil to it to soften it. (Real Neapolitan dough does not add oil when making - this is actually a strict requirement - but that is because Italian flour is naturally looser and softer, and at the same time very extensible and easy to shape.) I found that although high-gluten flour is very elastic, if you give it enough time to stand, it will be very easy to operate. If using all-purpose flour, there is no need to add oil. After hesitating for a moment, I decided to use high-gluten flour. Very few toppings were used for this pizza. Because the book says, remember that the principle of placing fillings is ‘too much is not enough’. Adding too many fillings is often counterproductive, because it will make the dough difficult to bake. We usually put out less than 3 or 4 fillings (including sauce and cheese) and that's enough. In this way, just the sauce and cheese are enough. Referring to the fillings mentioned later, I used mozzarella, cheddar and Parmesan cheese, each accounting for one-third, plus all the spices on hand. In the end, a pizza that looks very thin is baked, which is undoubtedly very subversive for pizzas that are layered with various vegetables, fruits, and sea, land and air meats. No wonder someone later saw this flat pizza and said disdainfully, if the dough is the key point, then why do you need toppings? Baking pizza at low temperatures will ruin the dough because it takes longer to brown, during which time all the water evaporates and the dough becomes mushy and dry. Therefore, keeping the oven and baking stone hot is the secret to baking good pizza. The direct race between pancake color and cheese melting is one of the most dramatic aspects of baking, and if they can happen simultaneously, the taste of the finished product will be something you’ll never forget. The thinner and more evenly you stretch the dough without tearing it, the greater the likelihood that both of these things will happen at the same time. There is no mention of oven temperature settings in the steps. This is probably the only place in this book where oven temperature is not explicitly mentioned. Only baking time - 5-8 minutes. Turn to the above and find a sentence. Over the years, most of the baking temperatures given in cookbooks are 177-218°C. You rarely see instructions for adjusting the oven temperature to the extreme. But if you want to bake a good pizza at home, you have to make it. I have never used the highest temperature of an oven, and I can’t imagine what it would be like. I am somewhat worried that the oven will burn out? Fire? Gritting my teeth, I learned for the first time that this oven can be adjusted to a maximum temperature of 270 degrees. The discoloration of the dough and the melting of the cheese did not occur at the same time. The cheese had melted and burned into a golden brown shell, but the edges of the dough were still white and not as golden as desired. The dough does not need to be formed into 'ears', but sometimes the finished product will take on this shape naturally. The edges of pizza are usually thicker than the middle so that the toppings don't flow out. However, you don’t need to roll the edges, you need to let them puff up on their own so that the edges of the dough are lighter and filled with air. It seems like there are no ears on this pizza, although its cross-section shows that the edges are indeed thicker than the middle. Next time, maybe add some mozzarella. Also, what would be the result if the temperature was lowered?
Baking Afternoon tea -
Napoleon Thousand-feuille Cream Dry Fruit Pastry
Learn how to cook Napoleon Thousand-feuille Cream Dry Fruit Pastry with Baking and All-purpose flour.
Baking All-purpose flour -
Purple Sweet Potato Pumpkin Yogurt Cup
During the weight loss period, I always think of ways to eat some whole grains. Purple sweet potato, pumpkin and yogurt cups are a good choice! Low in calories, healthy, delicious and not fat! The method is super simple, even little ones can do it ✌️
Drinks Home cooking -
Eggplant egg pancake
Learn how to cook Eggplant egg pancake with Pasta and cake.
Pasta cake -
Laba porridge
After the Laba Festival, it is the New Year. Have you eaten Laba porridge today? In fact, during the Laba Festival, we not only eat Laba porridge, but also Laba garlic and other foods with strong solar terms. Get ready. There is only half a month left to celebrate the New Year. It’s so fast. It’s the Year of the Sheep soon!
Porridge Barley rice -
Tomato and egg noodles
The god of cold noodles lies in vinegar - China's vinegar depends on Shanxi, and Shanxi's vinegar depends on Qingxu. But everyone knows Qingxu mature vinegar, but some people know that there is another kind of vinegar in Shannan - rice vinegar. No matter how you prepare a bowl of noodles, there is always a bit of flavor missing. The last spoonful of vinegar adds a finishing touch and the flavor immediately sublimates!
Noodles Egg -
Rest assured youtiao
Youtiao is an ancient Han pasta, a long and hollow fried food with a crispy and chewy texture. It is one of the traditional Chinese breakfasts. In daily life, especially in breakfast, when it comes to fried dough sticks, it can be said that it is a household name. The fried dough sticks we make at home without adding alum are safe to eat.
Staple food Pasta