Recipes

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Egg Fried Rice

I had leftover rice from last night and made fried rice this morning.

Staple food Home cooking
Coconut Muffin

The fragrance of coconut is rich and leaves a fragrance on your lips and teeth... Every delicacy may have a story worth savoring...

Baking Baking powder
Grapefruit fresh brew enzyme

Grapefruit: produces fluid and quenches thirst, circulates qi, stimulates appetite and digestion, resolves phlegm and relieves cough, loses weight and lowers lipids, removes acne and skin care, treats diabetes, reduces the risk of stones, prevents cancer, etc.

Drinks Bacteria powder
Mustard Steamed Egg Custard

Learn how to cook Mustard Steamed Egg Custard with Soup and Home cooking.

Soup Home cooking
Yam and mung bean paste

There are many ways to make mung bean paste and the ingredients that go with it. This yam mung bean paste has a different texture when added with yam cubes. The combination of the mung bean paste and the glutinous glutinousness of yam is really delicious. This dessert is even better when it is iced!

Dessert Xiaoman
Cai Mo

Vegetable buns, also called cabbage buns in my family, are a kind of pasta unique to Henan. They are somewhat similar to leek boxes, but not exactly the same. The same thing is that they are all made with vegetable fillings inside the dough. The difference is that the vegetable buns are filled with rich vegetable fillings, which can be leeks, spinach, amaranth, schizonepeta, dried shrimps, eggs, tofu, mushrooms, etc. With the vegetable filling and the lower two layers of skin, all the nutrients of the vegetables are wrapped in it. It is a very reasonable dietary combination.

Staple food Home cooking
Quick Sauce Noodles

Simple, quick, delicious and nutritious.

Staple food Home cooking
Creative yogurt cup

Homemade Sichuan Xiu yogurt is fragrant and delicious, and it will be even more perfect if you garnish it appropriately!

Drinks Cucumber
Paper Cup Chiffon

Learn how to cook Paper Cup Chiffon with Baking and Egg.

Baking Egg
Heart shaped omelette

Learn how to cook Heart shaped omelette with Snacks and Assorted pickles.

Snacks Assorted pickles
Spicy pork and long beans

Learn how to cook Spicy pork and long beans with Hot dishes and Pixian Doubanjiang.

Hot dishes Pixian Doubanjiang
Home-style braised pork with pickled vegetables

After failing to cook braised pork with pickled vegetables twice last year, I haven't cooked it again for a long time. Firstly, it was troublesome, and secondly, I thought the meat was too fat and greasy, so I didn't want to eat it. This time I had a whim, but I learned from the previous two times. I didn’t dare to be sloppy this time, and I wasn’t afraid of the time. It’s not too troublesome. It finally proved that failure is really a success. I ate two bowls of rice in one go that night. It turned out that the cooking was successful. The meat was really fat but not greasy. It was so delicious. Give yourself a big thumbs up!

Hot dishes Cooking wine
Shi Yunsheng's thick soup stock ---- curry stock mixed vegetables

There is always a stock of Swoonson's rich soup stock in the refrigerator at home, so that the children can make delicious soup promptly and quickly when they return home. You can also be vain amidst the praise, hehe. The family's favorite Indian yellow curry powder, this time it is paired with stock, which fully absorbs the flavor of the chicken and adds a mellow flavor to the ordinary mixed vegetables.

Hot dishes Broccoli
Seashell fish belly with ginger and garlic sauce

Using the few remaining ingredients in the freezer, I made a delicate stir-fry. Seashells + fish belly. Unfortunately, the onions grown at home have not grown yet, but the garlic is growing very well, so I broke off a lot of garlic to replace the onions. When you see the soup, you can tell how much it will go with the meal. Haha~

Hot dishes Home cooking
Raisin Scones

Learn how to cook Raisin Scones with Baking and Animal oil.

Baking Animal oil
Mango Double Skin Milk

Double skin milk is our special delicacy in Shunde, Foshan. The reason why it is called double-skin milk is because it has a thick layer of milk skin on the surface that needs to be condensed twice to form. First pour the boiled milk into a bowl. After it naturally condenses into a layer of milk skin, pour the milk out, mix it with the egg whites, and then pour it back into the bowl to let the milk skin float. Then bake it in a steamer or oven - the high-heat milk will condense a layer of milk skin again during the cooling process, so it is known as double-skin milk. Since milk with a higher fat content will form a mellower and thicker milk skin, adding an appropriate amount of whipping cream to ordinary milk can increase the fat content in the milk. In addition, the proportion of egg white in milk is also very important. If the fat content determines whether the milk skin of double skin milk is thick and mellow enough, the content of egg white directly determines the taste of double skin milk. Too much egg white will make the double skin milk taste too hard and have a strong eggy smell. Delicious double skin milk must be tender and smooth without any eggy smell. This time, the double-skin milk is baked using the oven water bath method at 150 degrees for 60 minutes. The double-skinned milk made is tender, smooth and fragrant, and very delicious. The built-in baking pan of the DL-K38E Baking Cube is quite deep and can be directly filled with water for water bathing without the need for a special water bath tray, which is great.

Baking Snacks
Rich Lantern Shrimp

During the Chinese New Year, I made a very simple and very delicious lantern shrimp dish. It was actually just ordinary boiled shrimps, but I changed the presentation method and made the shrimps look like lanterns. The shrimp meat is elastic and tender, and paired with yam paste, it is rich in nutrients and low in fat. When you have guests at home during the holidays, you can make this dish of rich lantern shrimps, which is zero-difficulty, looks good, looks good and delicious, and will definitely give you face.

Home cooking Chinese banquet
Grape Cookies

The grapes have drunk the nectar of spring, basked in the sunshine of summer, changed into autumn green clothes and purple clothes, and applied a little pink and white. Hiding shyly under the leaves with a sweet heart, just waiting for the moment of harvest. I like the beauty of grapes. The clusters of amethysts are crystal clear among the vine leaves, so delicate and charming. I use delicious food to depict the myriad gestures of grapes in my heart, waiting for the wind to blow by and the subtle fragrance to float by. A tangible and meaningful grape biscuit to share with everyone.

Baking children