Recipes

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【Passion fruit cake】Natural layer cake

I don’t know how sisters handle passion fruit? The skin of this small fruit is very tough, and there is a packet of juice inside the pulp. Not only is it difficult to cut with a knife, but it also loses the juice. At first I used a kitchen knife to chop it, but it gave me a softness that overcame the hardness. However, people still come up with methods. Here I will contribute a small method that I came up with, which is to use scissors to peel off the skin. Passion fruit is not like apples and pears, where the skin and flesh are closely connected. Instead, the skin is skin and the flesh is flesh. The skin can be easily opened with scissors, and relatively little juice is lost. Generally, when making small cakes, some dried fruits and nuts are added to increase the flavor, but the seeds of passion fruit play a similar role just right. Mixed into the cake, they are a natural filling that enriches the taste.

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Braised pangasius

As the cheapest fish sold in supermarkets in Western countries, pangasius can be eaten in many ways, but most of them are based on Asian recipes (Westerners rarely eat freshwater fish, especially farmed fish). Its main consumer group is new immigrants from Asian countries, because the fish itself has many It has a strong earthy smell, so it is not recommended to steam or stew it in soup. Pangasius in Western supermarkets mostly comes in the form of frozen fish fillets (no scales, no spines, whole fish). It is easier to cook if it is marinated with wine and salt before cooking. It can be used for braised in braise, hotpot, or boiled fish. The braised pangasius fish I made today is simple and delicious!

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