Recipes

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Nutritious rice cereal suitable for all ages

From the moment I received the qualification to trial the blender, I have been looking forward to the arrival of this high-end product~ The kitchen has just been completed, and I can’t wait to try it~ Today we will create a nutritious rice cereal for our lovely baby, which is suitable for all ages and is full of nutrition~

Staple food Home cooking
Stir-fried kale with minced garlic

Simple vegetarian dishes, fresh ingredients, no need for too many seasonings, home-style stir-fries that can be served quickly.

Hot dishes Home cooking
Baked ham and mashed potatoes

Come and find a way out for the ingredients that need to be consumed. Instead of making pizza, mozzarella can be used for gratin. Perhaps ham can be used as a topping or garnish. Fortunately, there is not a lot of ham, otherwise it would be better to consider making it the main ingredient. Baked mashed potatoes, mixed with ham, may be more acceptable. There is a little fat in the ham, so there is no need to add oil, although this little oil obviously does not play any role in lubricating the taste. On a whim, I added a small piece of leftover sweet potato to it to add some color. It seems to be working well and the acceptance is better than expected.

Baking Green onions
Stupid chicken stewed with delicacies

The chicken stewed with wild mushrooms is extremely delicious.

Hot dishes Home cooking
Hot noodle soup

Learn how to cook Hot noodle soup with Noodles and Breakfast.

Noodles Breakfast
Laoganma’s steamed eggplant

A super simple meal for fools. Friends who don’t have enough time and are afraid of oil fumes can try it.

Hot dishes Vegetarian dishes
Homemade shrimp paste

Learn how to cook Homemade shrimp paste with Private kitchen and Egg jelly.

Private kitchen Egg jelly
Fried potatoes with leeks

Learn how to cook Fried potatoes with leeks with Hot dishes and Home cooking.

Hot dishes Home cooking
Peach Blossom Cookies

Ordinary cookies become extra fresh and natural because of the decoration of flowers. The elegant petals seemed to be carelessly scattered on the biscuits after a gust of spring breeze. A piece of spring beauty was imprinted on the square inch, as if exuding the faint fragrance of spring vegetation. Peach Blossom Cookies, the perfect combination of gourmet food and spring beauty.

Baking children
Fried potato balls

Learn how to cook Fried potato balls with Snacks and Afternoon tea.

Snacks Afternoon tea
Rock sugar osmanthus sauce

When the sweet-scented osmanthus blooms every year, sugaring the sweet-scented osmanthus is a traditional way to preserve the sweet-scented osmanthus. The production method is also simple, just pickle the osmanthus with white sugar or brown sugar. However, sugar osmanthus made by traditional methods needs to be stored for a long time to ferment, otherwise the bitter taste of the flower itself cannot be removed. This time I changed the method. First of all, I gave up white sugar as an ingredient and chose rock sugar, which is relatively healthier. In fact, I changed the pickling to high-temperature cooking for a short time, which can quickly remove the bitterness of the flowers. After making it, you don’t have to wait for a long time. You can eat fragrant and sweet sugar osmanthus in a short time. Because of the different methods, I call this osmanthus sauce. This year I have to express my gratitude again and again to my friend. During the blooming season of osmanthus, he helped me pick a lot of fresh osmanthus. Today, he picked a lot of golden osmanthus. After sorting it out, there was still more than a kilogram. It took him a day. In his words, the cervical spondylosis was cured, haha. Use these hard-earned golden osmanthus and add rock sugar to make osmanthus jam. This time not only did rock sugar be used, but the production method was also different. This method is suitable for golden osmanthus, because the golden osmanthus has a strong aroma, and even if it is lost a little during the heating process, it will not affect the overall fragrance.

Preparing meals Homemade ingredients
Sausage and meat floss rolls

A very delicious bread, with sausage, meat floss, and a layer of fragrant white sesame wrapped on the outside. It is fragrant when it is baked halfway. My daughter ate two of them as soon as they came out of the oven, and took the rest to school, so I could only taste them and make them again the next day.

Baking Home cooking
Tomato Shrimp Salad

For example, May Day, National Day... holidays are a rare moment of relaxation for others. You can sleep in at home, watch movies, have appointments and so on. I am about to start a busy and exhausting rhythm. I had a heat stroke as expected yesterday. The weather is too hot. You must be curious about what I am busy with. Of course, it is not busy with my own things. Help, aunt said that there are many people going to the forest park to play. When I go to sell drinks, ice cream, cakes, etc., don’t underestimate me. I don’t even have time to stop at the end of the day. I start early in the morning and finish very late, and I get a lot of goods. Haha. Even though I look delicate, I am not inferior when it comes to work. I am definitely a full-featured man. . . People looked at you in shock, saying that you can still do this job with the way you are dressed, and you have a future. . . Wearing a skirt, I went to the car to carry boxes of water and drinks. I thought I would get some sleep because I was tired, but I was half asleep all night. I woke up with no appetite at all today. But I still had to replenish some energy. The tomatoes, lettuce and other things I brought home yesterday looked quite fresh. I was thinking of making a salad or something, so I went to the vegetable market and bought a few fresh shrimps and started cooking when I came back

Hot dishes Common dishes
Qiuli paste

Learn how to cook Qiuli paste with Dessert and Chenpi.

Dessert Chenpi
Mont Blanc Chiffon Cake

Today I made Montblanc chiffon cake with millet puree. When eating it with millet puree, it has a light millet fragrance, like the taste of autumn! I remember I started learning baking in 2009, and the first cake I made was Junzhi’s 5-egg chiffon cake. When I was baking it, I felt so happy when I saw the cake rising so high! Still thinking: I am the one who succeeds once! When the cake came out of the oven, 5 minutes later, it collapsed into an egg cake... What a shock! I made it again the next day, mixing it carefully. It didn’t collapse at all after it came out of the oven, so I thought it was a success! When it came time to remove the mold, my confidence was completely gone, and there was a big hole in the middle! Then I asked various experts online, and everyone agreed that my oven temperature was too high. The third time I made it, I adjusted the temperature and time, and finally made a successful chiffon cake! After one success, making chiffon has never failed again. The chiffon made is the favorite of the whole family, so novices who have just started to learn how to make cakes, don’t be discouraged, the door to success is waiting for you. There were two reasons why I failed to bake cakes in the past: The first time I mixed the batter, I was impatient and stirred it in circles, which caused defoaming. The second time, the temperature was too high. Junzhi’s oven was 30L and mine was 20L. I used the same temperature and time as him, and the cake baked was definitely a failure. The third time I succeeded, I lowered the temperature and extended the baking time, and the perfect chiffon came out. Many netizens asked me in private messages, why did the baked cake turn out to be an egg cake even though I had successfully whipped the meringue? I think it's just that the foam is defoamed during mixing. When making chiffon cake, the meringue can be beaten until it reaches wet foam. The baked product will be more moist. Books on super moist chiffon cakes always beat the meringue until it is wet. Of course, the recipe in that book always has one or two more egg whites than yolks. I also tried using the regular chiffon formula on wet hair, and it was still successful, but I don’t recommend this to novices.

Baking Chiffon cake
How to make grilled clams with prawns

This is the first time I use the oven to make home-cooked dishes. I didn’t expect it to be so easy to succeed. This grilled seafood dish uses a combination of Chinese and Western cooking techniques to make it into your favorite taste. Treat your taste buds to a seafood feast!

Baking Oven dishes
Sauce 60

Very delicious appetizers

Hot dishes Home cooking
Steamed Pomfret

Learn how to cook Steamed Pomfret with Hot dishes and Home cooking.

Hot dishes Home cooking