Recipes
Page 5842 of 6738
-
Sichuan Scallops Stewed with Sydney Bird’s Nest
Women should be kind to themselves, take care of themselves from now on, and make money for higher pursuits, [pick your nose] sell cups and buy bird's nests, Sichuan clams ➕ pears ➕ bird's nests (Easy to cleanse the lungs and beautify, have a bowl for each person before going to bed [shy][shy][shy][shy]) #Jenos2S Juicer# Super amazing, easy to use and easy to sell [applause][applause][applause][applause][applause]
Sugar water Ready-to-eat bird's nest -
Various steamed buns
Learn how to cook Various steamed buns with Staple food and Home cooking.
Staple food Home cooking -
Dried glutinous rice tofu
Sea rice tofu is super simple to make, a beginner’s favorite, and it’s also delicious~
Vegetarian dishes Haimi -
Fruit and vegetable rainbow cake
How to Make Rainbow Cake Although the cakes bought on the market are delicious, they all use artificial colors. Fruit and vegetable juices such as carrots, spinach, beets, blueberries, blackberries, and egg yolks can be used to make natural pigments. Colored cakes can be baked with colored batters, which are beautiful and healthy~ In these days of dog abuse, donut lovers can only comfort themselves by looking at the photos of my deer and deer... Luhan I hope everyone can support it. If you think it is good, just bookmark it and follow it to update the dessert eggs from time to time! 😊
Baking (red, blue and purple) cake mix -
Wild Vegetable Shredded Pork Porridge
Although all kinds of seasonal vegetables are now available, porridge made with wild vegetables still has a unique flavor. Add some shredded pork, mix meat and vegetables, drink a bowl in the morning, it will be warm, refreshing and comfortable all over. This kind of wild vegetable is called Shanmazha in our local area. It is very common and has a crispy and tender texture. Its scientific name is Yin Bupleurum. Sweet and slightly cold in nature, it returns to the liver and stomach meridians. It has the effect of clearing away heat and cooling blood.
Staple food Porridge -
Steamed Pork Ribs with Lotus Flavored Glutinous Rice
I like lotus leaves very much. Its leaves are green and have many patterns on them. These patterns can help it transport nutrients and make it thrive. It also smells of a special fragrance, which makes people feel relaxed and happy. It is precisely because of this fragrance that it is used to steam glutinous rice with lotus leaves and steamed ribs, crystal soft glutinous rice, tender and attractive ribs, and then soaked with the fragrance of lotus leaves. It is full of fragrance and tastes great!
Hot dishes Home cooking -
Monkey Mushroom and Quail Soup
The autumn wind blows... and there is no trace of dryness. This soup is warm and nourishing, nourishes yin and kidneys, nourishes the stomach and clears the heart.
Soups Soup -
Ruyi Cookies
After the release of the red panda biscuits, some friends said that it was too complicated and required this kind of mold. They asked me if there was a simpler one. In fact, I was still exploring. Counting today's one, this is the second time I have baked biscuits. The Ruyi biscuit I am sharing with you today does not require a mold and can be shaped by hand. Dear friends, see how much I like Ruyi. I have to figure out this shape first every time I make pasta.
Baking Cookies -
Dragon Bone Lotus Root Soup
Learn how to cook Dragon Bone Lotus Root Soup with Soups and Home cooking.
Soups Home cooking -
Goldfish steamed dumplings
Learn how to cook Goldfish steamed dumplings with Staple food and Home cooking.
Staple food Home cooking -
Braised small yellow croaker in soy sauce
Learn how to cook Braised small yellow croaker in soy sauce with Hot dishes and Common dishes.
Hot dishes Common dishes -
Salt and Pepper Zucchini
I made this dish on the spur of the moment. I usually stir-fry it. Today I cut it into slices, coated it in egg batter and fried it until it was crispy and crispy. I sprinkled it with salt and pepper, and the chili powder was delicious
Hot dishes Home cooking -
Auspicious Ruyi Volume
The names of the dishes on every household’s table during the Spring Festival are all festive. This auspicious roll not only has a wishful shape in shape, but is also very delicious in taste. It can definitely be called an excellent New Year’s dinner recipe! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account "Ning You Taste", where new recipes will be released every week!
Hot dishes Home cooking -
【Stir-fried mutton with coriander】
Winter is the best season to eat mutton. Mutton is sweet and greasy, warm in nature but not dry. It has the functions of nourishing the kidneys and strengthening yang, warming the middle and dispelling cold, warming qi and blood, appetizing and strengthening the spleen. Therefore, mutton has always been regarded as the main food for Chinese people to nourish in winter. If you don’t have sheep essence in winter, you will definitely get sick in spring. Therefore, you need to replenish essence in winter to resist wind and cold and improve the body’s immunity. Although mutton is a good thing, its unique mutton smell is loved by some and feared by others. I am particularly afraid of that smell, but it doesn't matter. Sichuan peppercorns and cumin are very good seasonings to remove the mutton smell. If you are afraid that the smell of mutton stew will linger at home for a long time, then stir-fry the mutton slices from the hot pot like I did. Store one or two boxes in the refrigerator in winter and take them out when you want to eat them. You can cook them right away without defrosting. Just cook a pot first. pepper water, then add the mutton slices and quickly blanch them until they change color, then add dried chilies, ginger, and coriander and stir-fry together. Season with an appropriate amount of salt and a little light soy sauce. Of course, don’t forget the key cumin powder. If you don’t like coriander, replace it with green onions for another flavor.
Hot dishes Home cooking -
Lotus meatloaf
Live with your heart and love with your heart every day. Days with love will be dull and happy. . . Let your heart slowly open like a lotus, feeling fresh, calm and at ease. Share my recipe for lotus meatloaf!
Staple food Home cooking -
Cold seaweed shreds
Kelp is a vegetable with high nutritional value. Research has found that kelp has various biological functions such as lowering blood lipids, lowering blood sugar, regulating immunity, anticoagulation, anti-tumor, detoxification of lead and antioxidant. I have always had dried kelp shreds at home. It is easy to store. As long as it is placed in a dry place, it will not go bad for several months. It is also very convenient to use. It is very delicious whether it is making soup or cold salad. The cold kelp shredded dish I made today is not only simple to make, but also very appetizing!
Cold dishes Home cooking -
Chaoshou
Sichuan is commonly known as Chaoshou. Sichuan people love spicy food, so there is a famous dish called Hongyou Chaoshou. (Chaoshou means holding your hand) With different wrapping methods, fillings and ingredients, you can create a variety of delicious flavors.
Snacks Home cooking -
Saqima
Saqima has always been a traditional snack that people dream of but dare not take action. Because it requires a large pot of oil...until one day, I suddenly felt inspired, as if I saw an alternative way to make traditional fried snacks. The experiment with twists strengthened the confidence in this idea. Find a relatively sufficient time to test this inspiration. That’s right, it’s an air fryer. Can this thing called a fryer really solve all fried products? At least, later facts proved that it is indeed feasible to use a fryer to cook Sachima noodles in low oil. What's annoying, however, is the pot's mesh basket - the container that holds the ingredients being cooked. The gaps between the slender strips make it easy for the remaining oil to drip out, but it makes the thin noodles very troublesome: even though you are careful to place the noodles perpendicular to the gaps between the long strips to prevent the noodles from falling out of the gaps. However, because the noodles are too soft, they will fall into the gaps under the action of gravity. After heating and expansion, they will form a thin waist and get stuck in the gaps. People have to use their hands and feet to pull it out, which is very annoying. In any case, Saqima's noodles were finally completed, and the rise was pretty good. I just lamented that due to the pulling during the placement process and its own fall, the final noodles swelled up to be uneven in thickness. Just make do. The next step of boiling sugar is also a test. I thought I was fully prepared, but when it comes to it, I always find that there are shortcomings. Only the mold preparation is very complete, so complete, in fact, only one lunch box is needed. Some consequences are not immediately visible. After being shaped and cut into pieces, the saqima looks good, and when eaten hot, it tastes very much like saqima, except that the syrup has not penetrated into the noodles. The flaw was exposed on the second day. After being completely cooled, the syrup appeared slightly hard, which was obviously due to aging. Perhaps those unforeseen accidents delayed the opportunity? If I make it next time, I don’t want to use a fryer or a lunch box.
Baking children