Recipes
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Pickled Pork Chops
Learn how to cook Pickled Pork Chops with Hot dishes and Chili.
Hot dishes Chili -
Asparagus with hollandaise sauce
Hollandaise sauce is similar to mayonnaise. Although it is high in oil and heat, the addition of lemon juice not only increases the fruity aroma, but also makes it refreshing and flavorful. There doesn’t need to be too much sauce, just a little dipping can enhance the taste of the asparagus, so you don’t have to worry about excessive calories. In addition to asparagus, it also goes well on other vegetables that are boiled or eaten raw.
Appetizers Home cooking -
Flavorful Cauliflower
Learn how to cook Flavorful Cauliflower with Vegetarian dishes and Cauliflower.
Vegetarian dishes Cauliflower -
Skillfully pickled toon sprouts
Toon is called a tree vegetable. It is the bud of the toon tree. It is rich in vitamins, minerals and protein and has very high nutritional value. Toon is not only rich in nutrients, but also has high nutritional value. Traditional Chinese medicine believes that toon has a cool nature and a bitter taste. It enters the lungs, stomach, and large intestine meridians and has the functions of clearing away heat and detoxifying, strengthening the stomach and regulating qi, moisturizing the skin, improving eyesight, and killing insects. Every spring, after the Qingming Festival and around Grain Rain, the toona buds begin to be picked and put on the market. At this time, the toon leaves are thick and tender, the green leaves are red-edged, and the fragrance is rich. It can be made into a variety of dishes and is very popular. Unfortunately, this dish is too seasonal and cannot be eaten after Grain Rain. Therefore, pickle the toon buds, store them in the refrigerator, or quickly freeze them and then freeze them, so that you can enjoy this spring delicacy for a long time. Especially the frozen toon sprouts can be eaten year after year. It’s no problem to eat cold noodles in the summer or scrambled toon eggs during the Spring Festival! 1. Choose the toona buds with the tenderest and freshest texture. The younger and fresher the toon buds, the lower their nitrate content, and the less nitrite will be produced during pickling. Therefore, you should choose the tenderest toon sprouts that have just been harvested for pickling. Of course, the price will be slightly higher. 2. Remove nitrates and nitrites by blanching. Blanching in boiling water for about 1 minute can remove more than 2/3 of the nitrates and nitrites, and can effectively maintain the emerald green color of the toon buds. Toon contains much higher nitrates and nitrites than ordinary vegetables, and there is a risk of producing carcinogens. Even if it is eaten fresh, it must be blanched for about 1 minute. 3. Marinate with coarse salt. Coarse salt has not been finely processed, retaining the original nutrition and flavor of table salt, and without various additives, pickled food does not easily deteriorate. If you can't buy coarse salt, use non-iodized salt. 4. Refrigerate or freeze after pickling. If you want to eat it in the near future, just refrigerate it; if you want to store it for a long time and eat it on an anniversary, you need to freeze it. The toon sprouts pickled with salt and then frozen can still maintain their bright green color and aroma even if they are eaten next year, and there is less loss of nutrients. 5. If you want to eat pickled toon sprouts, they should be pickled for more than 7 days before eating, and it is best to eat toon with foods rich in vitamin C. 6. Store in small containers or bags and eat immediately. Try to avoid frequent opening of Tsubaki buds that are temporarily unavailable. 7. If the marinating time is long or too much salt is used, soak it in water to remove excess salt before taking it out and eating it.
Pickles with soy sauce Appetizers -
Beef noodle
Pulled noodles is the most common noodle dish in Shaanxi. Pulled noodle restaurants are dotted in the streets and alleys of Shaanxi, among which there are more beef noodle restaurants. As long as the braised beef cubes are prepared in advance, it is not difficult to make. The method of soaking the noodles in water is simpler than the usual oil soaking method. Just roll the dough into a rectangular shape, soak it in water to loosen it up, then pull it into noodles and cook it with green vegetables. After taking it out of the pot, add chopped chives, chopped peppers and minced garlic, pour it with hot oil, full of garlic aroma, add beef cubes and various seasonings and mix well. Looking at this bowl of red noodles..., you will feel like a Northwester who is bold and bold when you pick up the bowl! When you pick up the bowl, you will be reminded of the heroic spirit of Bailuyuan. When you pick up the bowl, you will realize that we are all original masters!
Staple food Noodles -
Mung bean cake
Small cakes are like chewing moon cakes, with crispy and sweet fillings in the middle. Mung bean cake is a traditional Chinese delicacy. The soft outer skin and sweet mung bean filling are delicious!
Baking Home cooking -
Bean curd twice-cooked pork
Make a dish of yuba twice-cooked pork. The pork belly has been cooked in advance. Wash and blanch the pork belly, then put it in a pot, add onion, ginger, cooking wine and aniseed and cook until it is six times cooked, take it out and let it cool.
Hot dishes Winter recipes -
Red dates, white fungus and water chestnut soup
Clear lungs, beautify skin and nourish blood...
Soup Red dates -
【Beijing】Homemade Hillbilly Braised Eggs
Braised meat is one of my favorite foods, especially braised eggs. When you're hungry, eating a braised egg will instantly give you a sense of energy. I usually eat them as snacks. I wonder if anyone else has the same habit as me. In the past, every time I went to the supermarket, I would buy some and take home. Then, by chance, I went to visit a relative's house. My relative brought out freshly made braised eggs for me to taste. After one bite, it felt very authentic and tastier than the ones I bought. After asking about the method, I didn’t expect that the making process was very simple. I tried it at home and succeeded the first time. I brought the prepared braised eggs to my work to share with my colleagues, and everyone was full of praise. After I told everyone about the method, some colleagues tried it at home and called me excitedly to say that they had made it very successfully and that their families all loved it.
Snacks Home cooking -
Chicken Leg Mushrooms in Oyster Sauce
Learn how to cook Chicken Leg Mushrooms in Oyster Sauce with Hot dishes and Chicken Little Bear.
Hot dishes Chicken Little Bear -
Pea puree
Now is the season when peas and broad beans are on the market in large quantities. I particularly like to eat peas, and I also like to choose peas grown in the countryside. Those kind of peas do not need to be added with sugar when cooked, and they still have a sweet taste when cooked. If it is not this kind of pea, you need to add some sugar when making pea puree, or you can replace the water with milk, according to your personal preference! Making pea puree like this is very easy, if you like it, give it a try!
Dessert Little fresh -
Baked Potato Wedges
Learn how to cook Baked Potato Wedges with BBQ and Home cooking.
BBQ Home cooking -
Steamed scallops with garlic vermicelli
I went shopping today and saw some chilled scallops for sale, so I bought a few and made them the most classic steamed scallops with garlic vermicelli. It was so delicious!
Hot dishes Seafood -
Pound river shrimp with garlic mortar
This dish is a local ethnic dish. The ethnic minorities in Pu'er like to pound everything in a garlic mortar and eat it, including bamboo shoots, eggplants, beans, river shrimps, etc., and even small crabs from mountain streams. Not to mention that these things are very delicious when paired with some wild seasonings from the mountains and pounded with a garlic mortar. The rice is also destroyed very quickly. This pounded river shrimp dish is particularly spicy, fresh and sweet, with no fishy smell at all, and is especially delicious with glutinous rice. The ingredient used in this dish, wild leeks, is called Yunnanese Yunnanese, also known as large leeks and wild leeks. It looks like a garlic sprout, and its leaves, stems, flowers, and roots are all edible. The wild leek moss tastes like a leek. But it is fatter, tenderer and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an indispensable ingredient in making various ethnic dishes in Yunnan. The scientific name of wild coriander is Echinacea, and it is called Awa coriander in Yunnan. It is an indispensable seasoning for making Wa dishes, so it is called Awa coriander.
Chinese cuisine Yunnan cuisine -
Braised lion head
The braised lion's head has an attractive color and excellent taste. It is an absolute must-have dish. After being greedy for several days, I finally had time to try this delicious dish today. I couldn't help but make myself happy for a long time. Even my picky eater son ate a lot of it. It was delicious and nutritious.
Hot dishes Chinese banquet -
Spicy stir-fried scallops
Learn how to cook Spicy stir-fried scallops with Hot dishes and Home cooking.
Hot dishes Home cooking -
Original Quduoduo biscuits
When I was a kid, I loved eating beans from Quduoduoli biscuits. I would bite off the beans and eat them first. It’s quite interesting to think about it. As I grow up and love baking, I realize how easy it is to make Quduoduo by yourself. Basically, you just mix all the prepared ingredients together and bake them in the oven. Even people who have never used an oven can make delicious biscuits🍪~
Baking Afternoon tea -
Dried fried cabbage with Kaiyang Xiang
Learn how to cook Dried fried cabbage with Kaiyang Xiang with Hot dishes and Vegetarian dishes.
Hot dishes Vegetarian dishes