Recipes
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Stir-fried tofu with black bean sauce and cucumber
Learn how to cook Stir-fried tofu with black bean sauce and cucumber with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried pork slices with lily and celery
The combination of lean pork and lily has the effect of clearing the heart and moisturizing the lungs.
Hot dishes Home cooking -
Strawberry Pancakes
This strawberry pancake is my daughter’s original work. It comes from her favorite strawberry. She likes creativity and suddenly wants to make strawberries into cakes, so today’s strawberry pancakes are made
Staple food Home cooking -
Crispy fried white strips
Xiaobaitiao is a pure wild small miscellaneous fish found in various waters all over the country. They are small in size and taste best when fried or grilled in sauce.
Snacks Chili powder -
Simple and easy to use sun egg
Every time my family makes toast, it takes at least three days to barely finish it. Ever since I made this, my husband loves to eat toast
Hot dishes Common dishes -
Baby pumpkin porridge
Pumpkin is rich in zinc, which participates in the synthesis of nucleic acids and proteins in the human body. It is an inherent component of adrenocortical hormone and an important substance for human growth and development. Recently, a friend gave me a bag of baby rice. The cooked porridge has a rich aroma and soft rice grains, making it very suitable for babies over one year old.
Staple food Porridge -
Curry Potato Yam Egg
Learn how to cook Curry Potato Yam Egg with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried pork ribs with taro
Our Mr. Xiong is from Sichuan, so this dish is cooked in Sichuan style. He cooks a big pot every time, and it goes well with rice!
Hot dishes Fresh chili pepper -
Steamed meatballs
Learn how to cook Steamed meatballs with Snacks and Ginger.
Snacks Ginger -
Green onion cookies
The scallion-flavored cookies are not as good as expected for me, who likes sweetness, but my son said they are delicious. He also likes the carrots and green vegetables!
Baking Little fresh -
Chili-flavored Purple Cabbage
Dreamy purple, healthy and delicious, simple and easy to make!
Cold dishes Vegetarian dishes -
French bread
The bread-reading book marched to the back, full of questions. French bread, if you just look at the original color of French bread, you really won’t think there is anything wrong with it. However, there happened to be two variations that followed closely behind. If we only look at these two changes, there will be no problem. However, after comparing the before and after, the question arises - is the fermentation condition of the yeast refrigerated or room temperature? Basic French bread, with detailed process and step-by-step instructions for making the dough. After making the liquid seed, cover it with plastic wrap and ferment it for 4-18 hours. In the blank of this page, ※Note: When making the liquid seed, if it is summer, it will need to ferment for 4 hours after it is made on the same day. If it is winter, it needs to ferment for 18 hours after being made on the same day. This explanation does not cause any confusion. While thinking about how to arrange the fermentation period of the liquid seed, I turned to the next two variations-shrimp bacon and French cheese bread. Since the same dough is used, both types of bread no longer have detailed dough making processes, but only list a concise process for the entire making process, with the temperature conditions and time required for each process indicated in parentheses. Liquid fermentation (4-18 hours in the refrigerator), which is obviously different from the instructions for plain French bread. In the basic French bread making, there is no mention of refrigerated fermentation, and the difference in fermentation time between winter and summer will not be understood as refrigerated fermentation in the refrigerator. Moreover, the temperature in the refrigerator is low and relatively constant, so why does fermentation need to be carried out for different lengths of time in different seasons? After much thought, I decided not to worry about the refrigerator issue and just treated it at room temperature. It is late spring and early summer, so if you control the fermentation time between 4-6 hours, there will probably be no problems. Let’s talk about liquid species for a moment. The liquid type with three points of water should obviously refer to the fermented dough with higher water content. In the formula, 1:1 flour and water seems to explain the problem. However, at the end of the book, in the summary of bread terminology, the liquid seeding method is explained as follows: It is mostly used in the production of butter-rich breads such as croissants and Danish pastries. However, as the temperature of the dough increases, the butter contained within the dough will melt. So, make the bread the day before and let it rise, then chill it in the refrigerator overnight to keep the butter cold. There's not a speck of butter used in the French bread dough, so there's obviously no such concern. As for the liquid seeding method explained here, it seems that it should be night seeding. Once you figure it out, take action. Although the full quantity of materials was recorded, only half of the quantity was actually made. Two small short sticks, they look hard on the outside but are actually soft on the inside and feel good.
Baking bread -
Braised Beef and Chili
Don’t be blue and thin, shiitake mushrooms! I want braised beef peppers! Spicy and delicious, perfect for rice~
Hot dishes Home cooking -
Chicken squeezed into bean paste bread
Spring is here and the weather is getting warmer. I went to the market today and saw chickens for sale. They were really cute, yellow, fluffy, with red mouths, and they kept chirping. I loved them so much. So I made this chicken bread when I got home. It turned out cute and very cute, 😍😁
Baking Bean Paste Filling -
Pumpkin Seed Farm Bread
Farmer's bread is a humble bread, a bread that is hard on the outside and firm but soft on the inside. The basic dough for farm bread must have a hard outer crust, because it does not require long-term mixing, the gluten will not be fully formed, and the dough is not very absorbent, so the shape of the inside will be very different depending on the degree of expansion. If the gluten is stronger, the expansion will be greater and the taste will be lighter. If the gluten is weaker, the expansion will be less, and the taste will be solid. Farm bread can have many variations on the basic dough, and can be mixed with different fillings, such as various dried fruits, various dried fruits, or chocolate to create different flavors. Pumpkin seed farm bread is made by mixing roasted pumpkin seeds into the basic dough. It has a grainy texture and tastes both of flour and pumpkin seeds. It is very satisfying to make breakfast.
Baking Breakfast -
Fluff Marshmallow Caramel Soufflé
This caramel soufflé uses fluff caramel-flavored marshmallows instead of traditional caramel sauce. It smells sweet, smells of rich caramel, and tastes like marshmallows. How delicious is it? Just for a moment, I feel that I would rather not lose weight than miss such delicious food! 😜It is said that soufflé is a five-minute dessert, and it is true. You need to race against time to take pictures to record her beauty😋 I take pictures while making it alone, so some details cannot be reflected, so I will try my best to describe it clearly in words. Tianyue, which Fangzi refers to, has been slightly modified.
Baking Afternoon tea -
Stir-fried peppers with tomatoes and eggplants
Learn how to cook Stir-fried peppers with tomatoes and eggplants with Hot dishes and Vegetarian dishes.
Hot dishes Vegetarian dishes -
Spiced edamame
Learn how to cook Spiced edamame with Side dishes and Dried chili pepper.
Side dishes Dried chili pepper