Recipes
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Black soy milk
Black soy milk is made from ground black beans, has low calories and can meet the body's demand for fat. Black soybean milk can inhibit fat absorption and promote its decomposition. It has the functions of nourishing the kidneys and strengthening the body, dehumidifying and diluting water, resisting aging and prolonging life.
Drinks Breakfast -
Vegetable dumplings
Learn how to cook Vegetable dumplings with Staple food and Home cooking.
Staple food Home cooking -
Shredded radish with dried shrimps
This kind of green-skinned radish was only seen after I came to the north. The locals basically eat it raw. I really couldn't bear to eat raw radish for a while, but it tastes good when fried.
Vegetarian dishes Ginger -
Sweet bean toast
I saw someone making this two-color toast. It was really beautiful. I hurriedly tried it. I guess the matcha powder was put in too little. The color was not very clear. Fortunately, the red bean circles were quite beautiful. I must remember to add more matcha powder next time.
Baking children -
Plum Blossom Cake
Butter cakes are all made with pigments to make all kinds of beautiful cakes. I used red dragon fruit to make the cake. It can be made into a beautiful cake without a drop of pigment.
Baking children -
Pork head meat mixed with cucumber
Learn how to cook Pork head meat mixed with cucumber with Cold dishes and Home cooking.
Cold dishes Home cooking -
Cocoa Berry (Strawberry Naked Cake)
I really like eating strawberries. On a sunny afternoon, let’s make a strawberry cake. No decorating skills are required
Baking Baking powder -
Bacon Cheese Cuckoo Hof
Mold: Xuechu Guguhof mold, 1 quantity. The flour is Arowana's premium bread wheat flour. It is packaged in large packaging for home use. It is very practical and the price is beautiful. Especially recommended
Baking Breakfast -
Soy Milk and Vegetable Pot
Learn how to cook Soy Milk and Vegetable Pot with Common dishes and Hot pot.
Common dishes Hot pot -
【Flower Cup Cake】——My first fondant making
Speaking of which, sponge cake is a very basic cake, and it is also a cake that can easily be underestimated and lead to failure. The first time I made a sponge cake, it failed miserably. After baking, the cake shrank seriously, there were layers inside, and there was a semi-liquid part in the middle that didn't solidify no matter how hard I baked it. . . Later, I read the post and the blog carefully and found that the reason for my failure was probably that the whole eggs were not cooked properly. The most important part of making sponge cake is to beat the whole eggs. It is not as easy to beat whole eggs as it is to beat egg whites alone. Likewise, it is not as easy to beat as egg whites. So to what extent should the egg liquid be beaten in the end? To put it simply, there is a certain amount of residue on the egg beater, and the dripping speed is relatively slow. The remaining egg liquid can maintain a small sharp angle on the egg beater, and the dripping egg liquid will disappear after about 10 seconds. When it reaches this level, the whole egg mixture is definitely ready, and to reach this level, it needs to be beaten continuously for about 12 minutes or more. So when I later introduced my experience to others, I would ask them to beat them longer so that the whole eggs could be beaten to the required level. As for the egg batter that has been whipped in place, it is very difficult to fiddle with it during subsequent operations. Even if it is treated roughly, it will not easily defoam. Of course, it is best to operate it gently. After the whole eggs are beaten and then add the ingredients, you need to stir. The mixing here pays attention to a technique, and special attention should be paid to not stirring in circles at will. Such movements can easily cause the egg batter to defoam. The best way is to shovel from one side along the bottom to the other side and turn it up like stir-fry. While turning the shovel, use the other hand to turn the edge of the pot. This way, it is easy to mix the ingredients added later with the egg batter evenly without defoaming. If you can notice the points mentioned above, success is basically an easy thing. Then, a simple sponge cup cake can become very eye-catching in an instant if you decorate it according to your mood~ Your mood will also become very good~~ Ingredients: Sponge cup cake: 5 eggs, 240g of low-gluten flour, 150g of corn oil, 100g of milk, 275g of fine sugar. Surface decoration: appropriate amount of fondant paste, appropriate amount of food coloring, appropriate amount of transparent mirror pectin
Baking children -
Hot and sour potato shreds
Simple appetizer...
Hot dishes Chicken Essence -
Depp Baking Laboratory——Anchovies Shrimp Balls
Anchovy shrimp balls have high nutritional content, are simple to make and have a good taste. Features: Anchovy shrimp balls have high nutritional content, are simple to make and have a good taste. Production time: 45min, difficulty 3 stars, number of people 4, suitable for the crowd: suitable for all ages Oven settings: Depp oven baking mode 175, preheating 10min, baking 20min
Hot dishes Chinese banquet -
Good memories about childhood - little hedgehog steamed buns
Let’s talk about the gluttonous stories I had when I was a kid—people say you look older at the age of three, and if you think about it carefully, it seems that there is some truth in it. Let’s just talk about me. I’ve loved to come up with all kinds of weird ways to make food since I was a child. Now that I’m nearly 40 years old, it seems that this hobby is still growing. Because I like it, I spend the whole day thinking about how to make all kinds of delicious food in a different way. As for home-cooked meals, it is a matter of course, and it becomes a handy thing. When I was little, my mother called me Greedy Cat! It can be seen that gluttony was also discovered in childhood. To this day, my mother occasionally teases me by telling stories about my gluttony as a child. It would not be like now. When we were children, we did not have too much homework and various extracurricular trainings and cram schools. It should be said that our childhood was free. A group of free-range children, as long as they finish their homework, the rest of the time is theirs to do whatever they want! When I get home from school, my parents can only ask: Have you finished your homework? Done! As soon as I threw my schoolbag away, I went crazy with my friends in the yard. When I was in the lower grades of elementary school, I played house, with others vying to be the bride and groom. I volunteered to be the cook every time, preparing all kinds of strange wedding banquets using all kinds of picked flowers, leaves, soil, and rotten bowls and tiles. Later, I don’t know when I became the king of the kids in the courtyard. One time, I actually stole the meat that my mother was preparing to pickle for the Chinese New Year. I led a group of friends to hide in the ditch behind the yard and light a fire to barbecue and eat. Later, the smoke spread into other people’s rooms. The family was scared that there was a fire somewhere. When they ran out and found us troublemakers, they dispersed us with curses. Later, the furious family even went to my mother and filed a severe complaint against me. For being charged with arson and stealing meat, I was actually punished to kneel in front of a drawing of Chairman Mao in the living room for two hours as a sign of repentance. When I was in elementary school, there was a game at the school gate to fool the children, where they would spin a turntable and decorate it with sugar flowers. If the turntable turned, the boss would decorate it with three or two strokes of syrup. I could only spin chickens, ducks, etc. every time, but I never had a chance to win the dragon or phoenix on the plate. Once, I almost turned to a dragon. My heart was pounding in my throat. At the last decisive moment, the pointer ruthlessly moved a little bit, and the result was still a chicken. When I got angry, I went home and poured a pound of my mother's sugar into the pot and melted it. I swore that I would mount something big like a sugar dragon. As a result, there was too much sugar and the fire was too strong and the pot was burnt... Although my mother finally cleaned up the mess and covered up the mess before she came home from get off work, her sensitive nose still noticed that something was wrong! When the Dong Chuang Incident happened, I didn’t get to eat Tang Hua’er, nor did I suffer any physical pain, but my mother almost made my ears sing. From then on, in order to prevent me from getting into trouble again, my mother gave me the order not to light fires and cook food at home without permission. Our kitchen slammed with a resolutely unwelcoming attitude and completely closed the door full of temptation to me. Speaking of my gluttony in childhood, the most representative ones are the two scars that still remain on my legs. They have followed me throughout my life, telling me all the time about the heavy price I paid for my gluttony during my growing up years. The one on the calf was burnt by the coal stove when I went to the kimchi jar to eat some oil and ginger made by my father on a hot summer day. The other bigger one on the thigh was also burned by the steam from the pressure cooker when I went to the kitchen to eat the taro beef stew that my father had just made. The two scars have completely imprinted the traces of the delicious food on me. They are so deep into my bones that I can’t even wash them off! In fact, whether it is about childhood, eating, or all kinds of other ridiculous and interesting things, in retrospect, the most rare thing is the childishness and childlike innocence. Looking back on the years, as people gradually grow up and mature, they gradually become rational and philistine, and they lose more and more of their innocence and childishness. This is the price you have to pay for growth. It's just that people can become mature and become stronger inside, but they don't need to lose all their innocence. Or maybe it's just the joy of seeing snowflakes flying all over the sky on a snowy day, or maybe it's just the faint remaining sadness and joy that is sealed in the memory after so many years, let it hide in a corner and accompany you silently. We have gone through everything, we have experienced it, and we will experience more... However, when we have tasted the feast of life, we will occasionally recall that era full of innocence, just like chewing a piece of tea carefully after a meal, the lingering fragrance between the lips and teeth will also spread to the heart...
Staple food Pasta -
Stir-fried Beef Cabbage with Shrimp Skin and Bamboo Shoot Tips
Learn how to cook Stir-fried Beef Cabbage with Shrimp Skin and Bamboo Shoot Tips with Hot dishes and Home cooking.
Hot dishes Home cooking -
White radish tube bone soup
Delicious soup, easy to make.
Soups Barrel bone -
Yichu's cast iron pan version of bacon and ham pizza
Are you still eating pizza in the store? Then you are already OUT. There was a time when pizza was a high-end food to us, just like the everlasting queue at the door of Pizza Hut. But in such a DIY era, everything is about to come off the altar. Come on, [Yi Chu Zuo] will take your friends into the kitchen to enjoy the delicious food originating from Naples.
Baking Bacon -
Stewed oyster meat with tofu
Home cooking---Tofu stewed with oyster meat
Hot dishes Coriander -
Potato Braised Pork Ribs
Learn how to cook Potato Braised Pork Ribs with Hot dishes and Home cooking.
Hot dishes Home cooking