Recipes
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Fried Vermicelli with Minced Pork
Learn how to cook Fried Vermicelli with Minced Pork with Hot dishes and Home cooking.
Hot dishes Home cooking -
Radish stewed chicken rack
Learn how to cook Radish stewed chicken rack with Hot dishes and Chicken Essence.
Hot dishes Chicken Essence -
Garlic Green Beans
I just love fried vegetables with minced garlic. This dish is very suitable for vegetarians and friends who love vegetarian food.
Hot dishes French beans -
Sweet and Sour Pork
Learn how to cook Sweet and Sour Pork with Hot dishes and Home cooking.
Hot dishes Home cooking -
Spicy Shrimp
The whole family likes to eat shrimp, and it is relatively cheap during this season, so it becomes something we eat every week.
Hot dishes Home cooking -
Stewed eggs with tea oil
A good bowl of steamed eggs must have no honeycombs and be as tender and smooth as tofu.
Hot dishes Home cooking -
Authentic Sichuan Spicy Laotan Pickled Fish
I have been eating this dish cooked by my mother since I was a child. It is sour, spicy and delicious. It has the characteristics of our Yibin cuisine. I hope everyone likes it~~
Hot dishes Chives -
Raisin rice cake
Rice cakes are made from rice products. Steamed rice cakes have a soft, sweet texture and a delicate texture. Adding raisins makes the rice cakes more sweet and slightly sour. Rice cake is soft and easy to digest, and can be eaten by the elderly and children.
pastries Staple food -
Small Crispy Pork
Savory and tender! Children love to eat!
Private kitchen Cooking wine -
Roast Chicken (hot pot available)
Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the body and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. Roasted Chicken Gong is a dish made with rooster, green pepper, celery, onion and other ingredients. The taste is mainly spicy. This dish is a classic Jianghu dish in Chongqing. It is widely popular in Sichuan and Chongqing and belongs to Sichuan cuisine or Chongqing cuisine.
Hot dishes Chongqing cuisine -
Model cookies
Learn how to cook Model cookies with Baking and Afternoon tea.
Baking Afternoon tea -
Crispy little noodle beans on February 2
Every year on February 2nd, the dragon raises its head and stir-fries noodles and beans every year. This is folk custom. Traditional folk custom can be better reflected in the festival, but only in this way can the festive atmosphere be revealed, and life can have ups and downs, rhythm, characteristics and meaning.
Baking Snacks -
Earl Gray Cheese Soft European
Learn how to cook Earl Gray Cheese Soft European with Baking and Butter.
Baking Butter -
Leftover rice DIY – rice cakes with green sauce
Another way to make rice ~ rice cakes, add green juice, carrots, ham sausage and cucumber dices to make the rice cakes taste better, suitable for babies who like to eat rice
Staple food Home cooking -
Super secret grilled wings
Learn how to cook Super secret grilled wings with Snacks and Hot dishes.
Snacks Hot dishes -
【Guizhou】Pleurotus eryngii with soy sauce
Simple ingredients, simple cooking, the best way to achieve delicious food!
Hot dishes Home cooking -
Meat floss bread
Semi-automatic. Pause. The most satisfying bread machine bread ever. The bread made by the bread machine program always seems to be more solid. I have always been dissatisfied with the final volume of the programmed bread - it is said that the bread barrel is not much different from the 450g toast mold. Why can't the programmed bread grow as high as toast? Can the program bread be made taller and taller? It may be possible to reach the ideal height without using an automatic program, but then it will be stuck with the dough. After much thought, I decided to use a semi-automatic program. Semi-automatic means that the front half is machine controlled and the back half is controlled by humans. The bread program divides fermentation into 1, 2, and 3. According to the conventional bread making process, it can be understood as basic fermentation, intermediate proofing, and final fermentation. It starts with fermentation and is manually controlled. It is then baked when the dough reaches the ideal height. On second thought, the three-stage fermentation means that I have to go back to it twice, which is a bit troublesome. It is better to take over from fermentation 3. I have tormented the machine before. Assume that fermentation 3 lasts for 1 hour and bakes for 30 minutes. Then, you only need to come to it when the program counts down to about one and a half hours. Once it enters fermentation 3, immediately terminate the program, fill and shape the filling, and finally ferment to the desired level before using the baking program. It's theoretically possible, very feasible. After planning, enter the experiment. After adding the ingredients, leave and wander around the bread machine with 1 hour and 40 minutes left. The countdown is about 1 hour and 20 minutes, and fermentation 3 starts to flash. Decisively press the pause button, take out the bread bucket, take out the dough, stuff it and shape it, and put it back into the bread machine. ——I originally planned to terminate the bread program and use a separate fermentation program for fermentation, but found that I could terminate the suspension and directly use Fermentation 3 of the bread program for final fermentation. Immediately change the plan and re-enter fermentation 3. Reestimate the bread baking time to a maximum of 40 minutes - baking for an hour is too much. The countdown time at this time is approximately 1 hour and 20 minutes. To be on the safe side, observe the dough at any time when the countdown reaches 50 minutes, and stop or proceed with the subsequent steps according to the rising situation. The countdown has reached 35 minutes, and fermentation 3 is still continuing. However, I don't dare to let the program continue - I'm afraid that it will start baking in the next second. The dough seems to still have room to rise. When I was about to terminate the program, I suddenly had a flash of inspiration - how long is the pause? If the suspension requires manual release, there is no need to terminate the program at all, and the suspension can be continued indefinitely. It is expected that the dough will need to ferment for a final 15 minutes, and the countdown will be paused at 35 minutes and observed approximately every 5 minutes - in fact, the timing is not that strict. When I returned to the bread machine for the third time, the countdown of the bread machine showed 32 minutes, and a heat was radiating through the case. Apparently, it had automatically ended its pause and entered the baking stage. It seems a pity to have missed that critical point, but looking at the state of the dough, it seems to be pretty good, so let him be. . . . Finally. . . . The fluffiest and tallest bread machine bread ever. However, when I put the bread bucket out, I turned my head and looked at the bread machine with some doubts - are you sure you chose the dark burnt color? Pausing won't change the burn settings, right? . . .
Baking Butter -
"Colorful Fruit" fruit jam
Spring is the season of colorful fruits, and strawberries are the main fruit.
Homemade sauce Strawberry