Recipes
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Potato Braised Pork Ribs
The aroma of potatoes, the glutinous pork ribs, combined with star anise and cinnamon, oh~~~~~~appetite is whetted!
Private kitchen Cinnamon -
Homemade yogurt
Learn how to cook Homemade yogurt with Drinks and Home cooking.
Drinks Home cooking -
Matcha Red Bean Vanilla Pound Cake
Pound cake is definitely an 'energy pound', high in oil and sugar, but after you take one bite, you will instantly fall in love with it, and you won't have to worry about dieting to lose weight! Haha, what I’m making today is double pound cake. You can enjoy two flavors at once. It’s really a feast for your taste buds!
Baking old man -
Shredded Chicken Enoki Mushrooms
Enoki mushrooms contain amino acids needed by the human body and are beneficial to the human body, so remember to eat them. Cold dishes are my favorite quick-serve dishes. I make do with the ingredients I have at home. Just make sure the ingredients are properly processed and mix them with light soy sauce, vinegar, etc. It has a variety of nutrients and is healthier. Of course, depending on the ingredients, sauces such as garlic paste, ginger juice, hot sauce, sesame oil, sesame paste, mustard, etc. will be added to add more flavor.
Hot dishes Chicken shreds -
Meat floss cake roll
Meat floss cake roll, this sweet and salty thing, is still very suitable for Chinese people's stomach. It is not as greasy as pure Western pastry, but it is soft and delicious, suitable for all ages.
Baking children -
Clam and Luffa Rice Noodle Soup
Learn how to cook Clam and Luffa Rice Noodle Soup with Soups and Clam.
Soups Clam -
Rice cooker homemade cake
It’s my first time to make a cake, so I’m so nervous.... The ingredients are very simple: six eggs, 250ml of pure milk, 6 spoons of sugar (ordinary porcelain spoons), a little flour, and a little yeast powder
pastries Butter -
cold heart
You can rest assured that you can buy ice cream made from the ingredients yourself and feed it to your children.
Dessert Mango -
Breaded Crispy Shrimp
Shrimp is rich in nutrients, and the meat is soft and easy to digest. It is a good food for supplementation in autumn and winter. For fresh shrimp, the head and tail are closely connected to the body. The body of the shrimp is relatively straight, with a certain degree of elasticity and curvature. After being heated, the shrimp's back will become more curved due to the heat, as if it can't stand the high temperature and arches its back. Taking advantage of this characteristic of shrimp, cut open and peel the shrimp, remove the shrimp lines, blanch or fry them, and make them curl up into shrimp balls. The dishes made with shrimp balls are beautiful and delicious. I have seen many pictures of Japanese fried shrimps. Every shrimp is straight and straight, which is a different style. If you want to prevent the shrimp from bending, just make three cuts on the belly of the shrimp, with the back facing up, and tap lightly with your hands to break up the tendons on the belly of the shrimp. This way, the fried shrimp will be straight! Of course, be careful not to cut off the shrimp when operating. Furthermore, the shrimp body is soft and difficult to handle. Today, Shuangshuang would like to share with you a little trick: insert a toothpick from the tail of the shrimp, penetrate the shrimp body, and artificially intervene to prevent it from bending. Compared with the first method, this method is a bit wasteful of toothpicks. However, it is absolutely simple to operate. After frying, take out the toothpick to prevent it from scratching your teeth. The fried shrimps taste great on their own. If you like, you can dip them in salad dressing, Thai sweet and spicy sauce, tomato sauce, etc. The thick crust wrapped in bread crumbs is crispy, and the shrimp meat inside is soft and tender. It is the most common three-step method of Western fast food, and it is also very popular among children. Use this order of 1 coating with starch; 2 coating with egg liquid; 3 coating with bread crumbs, and you can fry chicken, fish, or pork. Moreover, they will all be loved by little friends! If you don’t believe it, you can try it!
Hot dishes Bread crumbs -
Stir-fried mutton with green onions
My husband's favorite fried mutton with green onions is also the first time to stir-fry it, but it's summer, so it's not suitable to eat mutton. Rather irritating.
Hot dishes Cooking wine -
Shredded Pork and Lettuce
Learn how to cook Shredded Pork and Lettuce with Hot dishes and Home cooking.
Hot dishes Home cooking -
Shrimp Vermicelli Pot
Learn how to cook Shrimp Vermicelli Pot with Hot dishes and Home cooking.
Hot dishes Home cooking -
Black Pepper Pork Ribs and Pineapple Fried Rice
I have always felt that sweet dishes are weird, so I don’t like sweet and sour fish, sweet and sour pork ribs, etc. I still thought I could give it a try, so I started with fried rice. The taste was beyond my expectation. The combination of food is also very important. Past prejudices can be changed.
Staple food Home cooking -
coffee
This coffee is easy to make. If you are afraid of the bitterness, you can add sugar
Drinks White sugar -
Braised Beef Tendons
It’s Chinese New Year, and all kinds of braised food are indispensable. Beef tendon is a relatively high-end ingredient. It also tastes very good. Braise it in a simple way and add it to the chili noodles for a special taste. The braised beef tendon must be cooked a little heavier to remove the fishy smell and make it delicious.
Hot dishes Home cooking -
Ham borscht
Dad has been sick recently and has no appetite. He says that nothing tastes good in his mouth. I accidentally saw a food program on TV introducing borscht, so I tried to make it myself. Unexpectedly, the first time I made it, it was so successful. Dad loves to drink it very much and asked me to make this soup for him often in the future
Soups Home cooking -
【Hebei】Stir-fried Shredded Pork with King Oyster Mushroom
Pleurotus eryngii is a rare edible fungus that combines edible, medicinal and therapeutic uses. It has the aroma of almond, thick meat, fresh and tender taste, fragrant taste and rich nutrition. It has the effects of lowering blood fat and cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular disease.
Hot dishes Home cooking -
Noodles-braised mutton noodles
I am a standard northerner with a northern stomach with obvious preferences. I prefer pasta far more than rice. I can go without rice for a week, but I cannot go without noodles for a week. My mother knows my preferences and has loved making noodles since I was a child. But there is one thing about noodles. I only like hand-rolled wide noodles and tough pulled noodles. I also don’t like the machine-made noodles sold on the street. When I was a child, my family coaxed me and would deliberately follow my taste. The happiest time for people is probably this time - childhood. Later, when I went to college abroad, I was far away from home. I really wanted to eat noodles, so I had to make it myself, because the only noodles I could buy in the street restaurants were all kinds of pasta, which I didn’t like very much. The first time I made my own noodles is still vivid in my mind. The noodles were very soft. My mother said I was a lazy noodle and didn’t want to knead the dough hard, so I added more water. In fact, because I didn’t understand it, I used cake flour, so the unique chewy texture of the noodles was not reflected at all. But the meat was stewed in advance, and the stew ingredients were brought from China after my mother helped me sort them out, so the taste is still like home. I also put in the effort to stew it, and simmered it slowly for 4 hours. The meat has a crispy texture and a charming aroma. So the first time I made my own braised pork noodles, the result was half happy and half sad. But for me at the time, such a bowl of noodles gave me a variety of experiences, full of energy, deep relief, the hardship of being outside, the longing for my hometown, and the deep attachment to my mother... Later, I finally found high-gluten flour, and I cooked the same bowl of noodles countless times. The taste became closer and closer to what my mother made. While I was sighing at the rapid progress of my cooking skills, I was also thinking, does this mean growth? Slowly climbing up from stumbling, there is pain and relief... Does everyone grow up like this?
Staple food Pasta