Recipes
Page 4386 of 6738
-
Three fresh fried noodles
My son wanted to eat sweet and sour pork ribs on Sunday, so I saved the soup for cooking the pork ribs. I have been thinking about how to use it for the past two days. After all, waste is shameful. We cannot drive on Wednesdays due to traffic restrictions, so we get home later than usual. We usually eat simple meals. My husband has arranged to eat fried noodles for three weeks in a row. It’s no longer possible! It must be changed! So, I suddenly thought of pork rib soup, let’s make a simple, quick and delicious three-fresh fried noodles!
Noodles Cabbage -
Red Beans and Rice Toast
Red adzuki beans contain more saponins, which can stimulate the intestines. Therefore, it has a good diuretic effect, can relieve hangover and detoxification, and is beneficial to heart disease, kidney disease, and edema. It contains more dietary fiber and has good functions of laxative, lowering blood pressure, lowering blood lipids, regulating blood sugar, detoxifying and anti-cancer, preventing stones, and strengthening and losing weight. Boil red adzuki beans and rice together to make rice and then add flour to make bread, which becomes a healthier multi-grain bread.
Baking bread -
As refreshing and soft as the winter sun - light cheese cake
On this cold winter day, stay at home and bake a plate of light cheesecake patiently. Pair it with a cup of fragrant coffee. Sit on the bay window and look at each other quietly with your loved one. Enjoy the warmth and refreshment of the winter afternoon sunshine. Just like the taste of this light cheesecake, it is soft and has a long aftertaste
pastries Baking -
Auntie’s braised mutton
What do you eat in winter in the north? Must have mutton. The latter is what my mother said. Mutton is a hot food. In my opinion, it is indispensable in the winter in the north. Hot pot? Sheep and scorpion? Old Beijing onion explosion? Fancy stew? Okay, then my dish might be called ‘Auntie’s Stewed Mutton’. Oh, by the way, there’s also my dad’s Huadiao Wine... People who have a good drinker... It doesn’t seem to have anything to do with their drinker... In short, my indispensable mutton in the northern winter~
Hot dishes Home cooking -
Stir-fried fungus
Learn how to cook Stir-fried fungus with Hot dishes and Home cooking.
Hot dishes Home cooking -
Cute mooncakes
I have always liked cute things, and the same goes for making delicious food! Do you like the cat mooncakes I made for my baby this Mid-Autumn Festival?
Mid-Autumn Festival Mooncakes -
No-bake----Frozen Lemon Cheese Birthday Cake
This cake was given to my sister-in-law for her birthday. It has a sweet shortbread base, a sweet and sour cheese layer in the middle, and an orange-flavored mirror decoration. It is very pleasing to the eye. There are also very fresh fruits and strawberries. Even if you cut the cake half an hour after eating, you will not feel tired. What is particularly worth mentioning is the mirror decoration made of QQ candy, which is very popular with children. It is the last word that it is easy to operate and can be delivered easily.
pastries Baking -
Cinnamon Raisin Bagels
According to folklore, the bagel was invented in Austria in the 17th century as a tribute to the victorious Polish poplar. The inventor modeled it after the stirrups hanging on the king's saddle. This is a popular bread in Germany and Poland that was later introduced to the United States by Jewish immigrants from Germany and Poland, so we think of it as a Jewish bread. Not only does using starter technology give the bagels a better flavor and texture, it also makes them easier to freeze and defrost than commercially produced bagels because they contain higher levels of natural acids. The premise of this method of operation is to ensure that the fermentation time is longer and the process is slower, which can not only improve the taste but also extend the shelf life. . . . . . You'd never bake a legendary bagel without a long, slow refrigerated fermentation, which allows natural enzymes (and those in the malt) to release the flavors in the starch. ——Another benefit is that it makes bread making less time-consuming: make the starter one day, make the dough the next, and bake the day after that. You don't have to spend a lot of time guarding it. The dough used to make bagels is probably the hardest dough in the bread kingdom. Typically, most doughs contain 55%-65% liquid by weight of flour. However, the liquid in the dough used to make bagels usually only accounts for 50%-57% of the weight of the flour. This hardness allows the dough to withstand boiling without collapsing or deforming. ——The water used for steamed buns seems to be in this ratio, which means that bagel dough should also be used to make steamed buns. However, old noodle steamed buns usually use alkali to neutralize the sour taste in the dough and make the dough fluffier. Bagels, on the other hand, don't have such a texture. There are two kinds of people in the world, those who like their boiled bagels chewy and those who like their steamed bagels soft. I grew up on the East Coast of the United States, where Jews gather, so I naturally thought that the authentic bagel was the boiled bagel with a thicker skin and a firmer texture. It's called a boiled bagel because it's cooked in a pot of boiling alkaline water. Poaching is a controversial technique. Some people insist on adding baking soda, salt, sugar, honey, milk, or a mixture of these to the water when cooking bagels. Some bagel shops use cooking lye, others just plain water. I tried various methods and found that the final result did not depend on what was added to the water, but how long the bagels were cooked in the water. However, I recommend adding a small amount of the widely available baking soda to the water, which will alkalize the water and taste most like commercial lye. Alkaline water will cause the starch on the surface of the dough to gel slightly differently, making the surface of the dough more shiny and more charred during baking. The taste of alkaline water is not very noticeable, and most bagel eaters won't notice it. ——No wonder it needs to be cooked for 1 minute on each side. The other versions I’ve seen before didn’t take more than 30 seconds. I didn’t read the book when cooking, so I took it for granted that the cooking time in the book was 5 minutes, but I thought I had reduced the time and cooked it for 1 minute. The counting of seconds was a little faster, but it was still close to 1 minute. Had to eat very tough bagels. Alkaline water makes the dough darker and looks more appealing. Although I have made original bagels once according to the same method, but when I tried it again, the problem still occurred frequently: I was not used to this ACA oven that I had used less than five times. I was boiling the bagels in water until they were about to come out of the pan. I discovered that although the timer was ticking and the temperature was adjusted to the right position, the function was still in the fermentation position. The cooked bagels had to stay in the baking pan for several minutes to wait for the oven to preheat. The first two times I used it, I felt something was wrong with the oven door - when you open the door, it will open all the way down to the lowest point as long as you don't hold it. After careful inspection this time, I discovered that the door hinge on the right was separated from the spring hook. This discovery made me feel extremely uncomfortable. Although it does not affect the sealing effect of the door and therefore the baking effect, it does make people less interested. After all, the oven is not yet warm. . . . The bagel, which had been in frequent problems, finally became a good fruit. Although it looked ugly and not round enough, the brown-red skin still made people feel that their mood was starting to improve a little. . . . Let’s repair the door another day. . .
Baking children -
Shrimp and Potato Pancakes
Looking at other people's potato and shrimp balls, they are so tempting, but I don't want to fry them in a big pot of oil. I had an idea and decided to fry the round balls into flat pancakes. I added a little flour to the mashed potatoes to help with sticking, but later I realized that it was completely unnecessary. I thought that wrapping the whole shrimp in mashed potatoes would make people unable to guess the mystery, so I exposed a small tail on the outside to vaguely hint at the secret. The potatoes are fried until brown, and the shrimp tails also turn golden red, hidden in the burnt aroma of the potatoes. If you don't look carefully, you won't notice its existence. It's a big surprise when you suddenly eat it in your mouth.
Snacks Afternoon tea -
Ham and potato wedges
The oil-less version is healthier [Ham and Potato Wedges] Potato wedges and potato wedges are just divided into N pieces when cutting, and each piece is exactly triangular. In the past, I always deep-fried potatoes and then stir-fried them, which felt like too much oil. I originally wanted to lose weight by eating more potatoes, but I also ate a lot of oil, so it didn’t work. So, I have a small oil version at home, using an air fryer, at least the frying part can be fried without oil.
Hot dishes Home cooking -
King Oyster Mushroom in Oyster Sauce
The flesh of King Oyster Mushroom is thick and tender, crispy and smooth, and refreshing. I really like to eat it. Yesterday I saw king oyster mushrooms in the supermarket that were very fresh. Each one looked like a bowling ball. They were so cute, so I bought a few. After weighing them, they were only 2.6 yuan each, which was a bit expensive. It should be cheaper after a while. I have always cut it into small pieces and fried it with mushrooms, carrots, etc. It is very delicious. I saw many people cutting it into shreds and frying it is also very good. I will try it today. Very tasty.
Vegetarian dishes Garlic -
Soybeans in Tomato Sauce
Learn how to cook Soybeans in Tomato Sauce with Hot dishes and Common dishes.
Hot dishes Common dishes -
Preserved egg and lean meat porridge simple version
If you want to eat preserved egg and lean meat porridge but are afraid of trouble, then you should try this simple version. My homepage has other versions of preserved egg and lean meat porridge. I personally think that if you are not afraid of trouble, it is better to cook that one.
Porridge Chicken Essence -
Coco Chiffon
Learn how to cook Coco Chiffon with Baking and children.
Baking children -
Brown sugar cake
Brown sugar cake.
pastries Home cooking -
Fruit Chocolate Cake
This cake is a gift for my husband on Valentine's Day. It is romantic when made by hand. In order to eat healthier, I only used a small amount of cream, added yogurt, and replaced the salad oil with olive oil. The cake was decorated with black and white chocolate chips, and a large amount of fruit was used as a sandwich. This cake has extra nutritional points
Baking children -
Zebra chiffon cake
Zebra chiffon cake is a very interesting color change. When the original and cocoa-flavored batters overlap so much, and then push them apart, you are really fascinated by the brightly colored patterns. When you are tired of eating chiffon, try a new method.
Baking cake -
Egg broth
Learn how to cook Egg broth with Hot dishes and Home cooking.
Hot dishes Home cooking