Recipes

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Pan-fried dumplings stuffed with willow and artemisia, meat and eggs

Pan-fried dumplings stuffed with willow and artemisia, meat and eggs, fresh and delicious, waiting for you when the wind blows, a seasonal delicacy.

Pasta Artemisia
Overturning the baking myth, oil-free and sugar-reducing chiffon

It is said that reducing oil and sugar cannot make a hurricane. In fact, this is not the case. If you master some small details, you can not only make a hurricane, but also make a good hurricane. The tissue is swollen, the taste is light but not greasy, the elasticity is not bad, and the taste is moist and tender. If you have any questions during the making process, you can add me on WeChat yaoge2244 for consultation. I will answer them one by one, but first, please read the step diagram carefully. Many friends have consulted before and repeatedly assured me that they have read the recipe and have not changed the formula. In fact, if you ask carefully, it is not a private increase or decrease. After knowing the amount of sugar, oil, and flour, just beat the egg whites and replace the milk at will, without shaking, and various problems. I would like to remind you again that novices must strictly follow the recipe, accurate to the gram, and do not change the recipe at will. Without modification, this recipe can be 100% successful, and the amount is 8 inches.

Baking Breakfast
Millet Pumpkin Fished with Sea Cucumber

Learn how to cook Millet Pumpkin Fished with Sea Cucumber with Soup and Pumpkin.

Soup Pumpkin
Banana mashed cake

This banana mud cake has a soft and tender texture, a strong banana flavor, and a sweet feeling that will make you feel good.

Snacks Banana
Fried steamed bun slices

Just

Staple food Home cooking
Salted peanuts

Before the peanuts that my mother planted were ready to be harvested, she prepared some for us to eat. The peanuts grown in her own land were especially delicious. I remember when I was a kid, snacks would be made every autumn, such as roasted corn, roasted sweet potatoes, and boiled peanuts. It was so beautiful. Girls of this generation can no longer experience that feeling, haha.

Snacks Side dishes
Fermented bean curd

Learn how to cook Fermented bean curd with Side dishes and Home cooking.

Side dishes Home cooking
Sakura Sauce Yogurt Roll

This cherry blossom sauce yogurt roll has a lot of old yogurt and soup seeds added, so the baked product is very soft and has the fragrance of cherry blossoms. It tastes very good 👍

Baking Good looks
Instant rice noodles

Learn how to cook Instant rice noodles with Snacks and Baoyuan Soup.

Snacks Baoyuan Soup
Matcha Honey Bean Cake Roll

My sister Dahui likes to eat the cake rolls I make, no matter what flavor they are. And my skill in making cake rolls has improved a lot because of my little master’s love. Now, even my colleagues at work also like my cake rolls, and they make appointments from time to time. I never tire of making them for everyone. Seeing everyone eating the snacks I made, I can’t believe how beautiful they are.

Baking children
Peanut Crispy

Peanuts contain eight essential amino acids, and their biological effects are higher than those of soybeans. Eating a certain amount of peanuts, peanut oil or peanut products every day can not only provide a large amount of protein, fat and energy, but also reduce dietary saturated fat and increase the intake of unsaturated fatty acids, promote the intake of plant protein, dietary fiber, vitamin E, folic acid, potassium, magnesium, zinc, calcium and other nutrients, thereby improving the structure and quality of the diet. This peanut cake uses roasted peanut powder, which is convenient to make and saves the process of frying peanuts and beating peanut powder. Combined with pure peanut oil, the shortbread has a richer peanut flavor and a crispier texture. Daddy likes this kind of shortbread very much.

Baking Afternoon tea
Purple potato cheese bread

The last small package of cream cheese can be solved with about three or five loaves of bread. It may be faster to make cakes, but I have a little more preference for bread. It just so happened that there were a few pieces of steamed purple sweet potato, and the final cheese bread started with the purple sweet potato. After some tangle, I decided not to add sugar or oil to the purple sweet potato. Perhaps it would be better to just eat the purple sweet potato as it is. I don’t quite understand why the purple sweet potato and cheese are not mixed together but put into the dough separately. Of course, this is also a different kind of fun. The original recipe should have less flour, and the dough should be soft and similar to ciabatta dough. I made my own decision and added 20 grams of flour. The dough kneaded with 140 grams of flour looks just right. After stuffing and baking, the dough quickly turns into a round golden sphere. I couldn't help but cut it open. The purple potato and cheese, one purple and one white, blended together in my mouth. It was really good. . . .

Baking children
Steamed yellow croaker

Learn how to cook Steamed yellow croaker with Hot dishes and Cooking wine.

Hot dishes Cooking wine
Three-color toast

As for toast, I would eat more for breakfast, and then eat it on the train or on a picnic when traveling far away, because it is simple and convenient, and it can fill the stomach. Maybe this is the most practical use of toast. But the simple use does not mean that there cannot be a variety of delicacies. The flavors of the toast we serve may be much better. If you don’t believe it, check out the recipe and you can always make many flavors. Today I will teach you another one - three-color toast. The three flavors blend into one, always satisfying your taste buds.

Baking children
Hand-shredded cabbage

Learn how to cook Hand-shredded cabbage with Hot dishes and Cabbage.

Hot dishes Cabbage
Lucky Phoenix Claw

Learn how to cook Lucky Phoenix Claw with Hot dishes and Home cooking.

Hot dishes Home cooking
Freshly squeezed grape juice

Learn how to cook Freshly squeezed grape juice with Drinks and Grapes.

Drinks Grapes
Taro and pumpkin buns

. The holiday is over, so hurry up and stock up on some steamed buns for breakfast. Today I will use this taro paste filling to make some steamed buns. In order to clear out the storage in the refrigerator, the pumpkin was also steamed, mashed into puree and mixed with flour to form pumpkin dough. The fermented dough is stuffed with sweet, homemade taro paste and steamed. The steamed taro and pumpkin buns are plump and round, with the fragrance of pumpkin, fresh and sweet, rich in nutrients, soft in taste, healthy and delicious, and suitable for the elderly, children and patients with high blood pressure and high blood sugar. It is a good choice to eat a few steamed buns with porridge, egg soup, etc.

Staple food Pasta