Recipes
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Pumpkin hydrangea bag
The bread made with pumpkin puree is sweet and soft. Although the method is a bit complicated, the shape is beautiful.
Baking children -
Brine shrimp
Learn how to cook Brine shrimp with Home cooking and Seafood.
Home cooking Seafood -
Beauty Hoof Flower Soup
Learn how to cook Beauty Hoof Flower Soup with Soups and Soup.
Soups Soup -
Cold cabbage vermicelli
Simple ingredients, different taste, I like it best.
Cold dishes Home cooking -
Pickled radish
Exclusive secret recipe, friends and family love to eat it, very simple method, very refreshing taste, crispy, sour and spicy, best with porridge and rice,
Pickles with soy sauce Appetizers -
Sauerkraut omelette
The sauerkraut in my hometown carries the taste of memories, and the warmth of home can be found in thousands of mountains and rivers!
Quick dishes Egg -
Steamed cake
Learn how to cook Steamed cake with Baking and old man.
Baking old man -
Westinghouse’s special Matcha Honey Bean Cake Roll
I have been researching matcha-related baking these days, and I accidentally discovered this matcha honey bean cake roll. As a matcha lover, I really can’t resist this! Refreshing Japanese matcha with sweet honey beans, soft, moist and delicious cake roll with rich cream. Spring is blooming. When you go out for an outing, grab a piece of Matcha Honey Bean Cake Roll and let the fresh tea-flavored cake melt in your mouth. Slowly feel the softness of the cake and the smoothness of the cream. Pair it with a cup of milk tea. It will taste like spring!
Baking Little fresh -
Curry Chicken Wings
Learn how to cook Curry Chicken Wings with Hot dishes and Southeast Asia.
Hot dishes Southeast Asia -
Soda meat custard
I remember that every time I used to make dumplings at home with more meat fillings, my mother would make this dish! It's a very common recipe. The ones that appear in hotels here are wooden soda meat. The meat is made into round shapes and the eggs are whole. But I still think it tastes the best at home! And it’s very suitable for the elderly and children at home! Soda Pork is one of the famous traditional dishes of the Han people in Hubei Province. The soda mentioned in the name of the dish does not refer to the carbonated sweet drinks commonly consumed, but the soda produced by the heated distillation of water in a steamer.
Soup children -
Delicious pumpkin pie
Pumpkin cake is one of Tianniu’s favorite snacks. The pumpkin my mother bought this time was particularly sweet, so I decided to try making it myself~ Tianniu said it was a success! ! Next time I will invite her good friends to taste it~ Haha, sweet girl is my taster~
pastries Vegetarian -
Simple egg fried rice
Don’t waste the leftover rice. Making a simple egg fried rice is cleaner and more economical than eating fast food out!
Staple food Home cooking -
【Fried Abalone Fish Roll】
Learn how to cook 【Fried Abalone Fish Roll】 with Hot dishes and Home cooking.
Hot dishes Home cooking -
braised pork
My husband is a carnivore and loves all kinds of meat. When it’s a day off, my father-in-law buys several kilograms of meat and says: You can make braised pork today!
Hot dishes Dried chili pepper -
Cantonese traditional five-nut mooncake
Five-nut mooncake. This is a classic you can never tire of. Although, that year, I heard that it was criticized. Wuren is actually a very general concept. It can be a specific real number, that is, there are actually five kinds of nuts; it can also be an uncertain virtual reference, which only indicates that there are more types of nuts. On the other hand, even if the five kernels are the real five kinds of nuts. Which five kernels are different will vary according to the preferences of each family in each region. Therefore, although Wuren mooncake has a definite name, it does not have a definite taste. It will undergo endless changes as the fruit material changes. For some traditional and classic flavors, the taste of Wuren is often certain. For example, it is said that olive kernels must be used in traditional five-nut mooncakes in Guangdong - this should be related to regional products. Therefore, the traditional five-nut filling will have its own unique taste. Moreover, it seems that the price of olive kernels is higher than that of ordinary nuts such as peanuts and melon seeds. Therefore, it is said that any mooncake that uses peanuts and other nuts instead is called shoddy and cannot be considered authentic. However, peanuts are a must-have in five-nut mooncakes since I was a snack. For so many years, I have been eating inferior products. However, even such defective products are still loved by people. Olive kernels are not easy to find. Even a small amount is not worth going to Taobao. As a last resort, I have to replace it with peanuts, etc. and pass it off as inferior. Don't be superstitious about the formula. Dry first, then wet, oil first, then wine, and finally water. As a result, before the wine was poured out, the dryness and humidity of the filling were already ideal. If you add all the ingredients at once regardless of the actual situation, I'm afraid the filling will become soft and difficult to form. Thank you for being more cautious. If you're not in Guangdong, you can't eat five-nut mooncakes with olive kernels, but this unorthodox five-nut mooncake still tastes good.
Baking children -
Bread machine version rice sponge cake
The recipe was found online. I made changes to the recipe from a Japanese master, Mr. Kojima. I have to say that the master-level shot is extraordinary. After all the changes I made, it was still so successful. It really brought tears to my eyes! Shuangshuang originally tried the master's recipe, but most of it removed Shui Yi, which he didn't have at home. However, it just so happens that since I haven’t made cakes for a long time, I don’t have low-gluten flour at home, although I can use cornstarch and all-purpose flour. However, both of them wanted to try other versions. Rice flour should have no gluten, right? It’s even lower-gluten than low-gluten. Okay, I’ll try this. Also, I love the aroma of this rice flour! By the way, someone said to me, you are really bold. Actually, it doesn’t matter. It doesn’t mean you can’t eat it if it’s spoiled. Why not give it a try?
Baking children -
Fresh Corn Steamed Cake
Corn buns are made every year during the corn season. This year, I plan to change my approach. Instead of steaming/frying the cornstarch directly, add a little flour and allow the yeast to ferment before proceeding with the cooking process. It's just like what's sold in that store - it doesn't add any flour, otherwise it won't have such a soft and delicate texture. Too sure. I poured more than 100 grams of water in one go, and I just made up the round number of 140. The corn syrup beat smoothly, but I had to add more flour than expected, and it failed to achieve the desired consistency. 250 grams of flour is the maximum limit you want. That's it, just make it thinner and make do with it. Entering the fermentation process, I started to wonder whether to steam a big bun or small cakes. In fact, the ideal state is for the batter to be thick but not runny, and steamed buns can be steamed one by one without any mold. But in this current state, if you want to make individual steamed buns, you have to use molds to separate them. However, I couldn't resist the temptation of the expected effect at the beginning. After all, regardless of the actual conditions of the batter, I still followed the envisioned method and tried to scoop out steamed buns one by one. Frustration. There is no doubt that the batter refuses to be limited to a defined territory and connects with each other. Although I wanted to use a circle mold to enclose them in my own territory, the mess was already in place, so I had to make do with steaming. In this situation, it's really better to get a big round mold and steam it into a big cake. Take out of the pan, cool briefly, then chop them apart one by one. Large and small, all shapes, only the circled ones are relatively neat. . .
Staple food Pasta -
Bamboo fungus stewed with bamboo fungus and black-bone chicken soup
Bamboo fungus stew turns out to be so delicious. It is crunchy in your mouth and tastes particularly delicious. Bamboo fungus is known as the 'Fairy in Snow Skirt' and 'Queen of Fungi', and it looks very beautiful. Dictyophora not only makes soup but can also be eaten while cooking on the stove. Anyway, it tastes delicious no matter how you make it; this time I combined it with 'Haizhu' to slow cook it. Sea bamboo is also a variety of Polygonatum odorifera. Generally, the color of Polygonatum odoratum is relatively light yellow, and this kind of Polygonatum odoratum will have a bit of a 'sour' taste after being cooked in soup. The soup made with sea bamboo will not have a sour taste, so the soup made with sea bamboo will taste better. [Polygonatum odoratum] grows in the forest or on the shady slopes of mountains at an altitude of 500-3000 meters. It is widely distributed in the temperate regions of Eurasia. The effects are nourishing yin and moistening the lungs, nourishing the stomach and promoting fluid production, relieving dryness and cough, labored cough, dry throat and thirst, internal heat and thirst, yin deficiency and external sensation, dizziness, dizziness, muscle spasm and pain. Polygonatum odorifera is sweet in taste, rich in lipids, soft and moist, and is a good medicine for nourishing yin and promoting fluid production. The vitamin A contained in Polygonatum odoratum can improve dry, rough skin conditions and make it soft and smooth. Play the role of beauty and skin care.
Soups Home cooking