Recipes
Page 5845 of 6738
-
Red dates, raisins, corn golden hair cake
Learn how to cook Red dates, raisins, corn golden hair cake with Staple food and Pasta.
Staple food Pasta -
Sha Jiang Steamed Pond Mackerel
The steamed Tang Mackerel is very delicious. I added sand ginger and it tastes very fragrant. The taste of ginger covers the earthy smell of Tang Mackerel very well, and the meat of Tang Mackerel is also very delicious. The final soup is also very fragrant, and it goes very well with rice.
Hot dishes Home cooking -
Salted soda crackers
Milk salt, scallion, sesame ~ which flavor of soda crackers is your favorite? This soda directly combines three flavors. Every bite is super satisfying~
Baking All-purpose flour -
Crab porridge
After trying crab porridge, you realize that the delicious thing lies in the crab, not the porridge.
Staple food Porridge -
Cucumber egg crust pancake
Learn how to cook Cucumber egg crust pancake with Staple food and Pasta.
Staple food Pasta -
Tomato citrus drink
Half a tomato was left over from making bread, and it seemed like there was nowhere to use it. I just rolled my eyes and drank some juice! But there isn’t much to match. There are a lot of citrus fruits nowadays, and there are a lot of them on the table. Suddenly, they became more playful and everyone came to join in the fun. Huangguogan is a small one, and there is a grapefruit. There was actually a cut lemon, and I cut it into a slice for use. I didn’t bother to remove the skin and seeds. Anyway, the Supreme BMW is very powerful. The color of the red tomatoes and yellow citrus is really good. The taste is a little bitter, probably because of the lemon peel. Add a small spoonful of honey to taste. The slightly bitter taste is not unpleasant to drink, but it may not be acceptable to many people. For those with picky tastes, it may be better to remove the skin and seeds. . . .
Drinks children -
Braised Pork Ribs with Potatoes
We had guests at home last weekend and were wondering what to cook? Dad said: I want to eat potatoes, and I also want to eat ribs~ So I made the following potato braised pork ribs. This was the first time I made it, and it tasted pretty good~
Hot dishes Five spice powder -
Potato and seaweed rolls
Learn how to cook Potato and seaweed rolls with Staple food and Home cooking.
Staple food Home cooking -
Fried meatballs with garlic, sprouts and eggs
Learn how to cook Fried meatballs with garlic, sprouts and eggs with Hot dishes and Home cooking.
Hot dishes Home cooking -
Crispy fried eggplant slices
Fried eggplant boxes and couplings are usually filled with fillings, and most of the fillings are meat fillings, but I don't eat meat, so I just make dry-fried eggplant slices without any filling. Beat two eggs into the flour and mix into a paste, and add some homemade chicken powder. The fried eggplant slices are crispy on the outside and tender on the inside. It tastes good.
Hot dishes Common dishes -
Steamed eggs
Learn how to cook Steamed eggs with Hot dishes and Home cooking.
Hot dishes Home cooking -
How to make physalis tofu and physalis water
Making tofu with homemade physalis is the greenest tofu. During the process of making tofu, the slurry water is turned sour by the fermentation of its own lactic acid bacteria, which is physalis. The tofu made with physalis is called physalis tofu. Once you make tofu, you will retain the physalis, which can be recycled. What is physalis? It is the juice drained out after brewing white vinegar for the first time to make tofu, commonly known as slurry water. When the temperature is suitable, it becomes sour due to the action of its own lactic acid bacteria. Physalis uses its lactic acid to make tofu, avoiding chemical contamination, reducing the coldness of tofu itself, and increasing the use of beneficial bacteria. It is also called a green food. Tofu made from physalis uses the characteristics of tofu to become sour after fermentation, and uses the difference in pH value to cause protein sedimentation. This is also a traditional and commonly used method. Once the tofu is fermented, the biggest change is the production of a large amount of vitamin B12. If the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we should often eat fermented tofu, which is good for preventing brain aging and Alzheimer's disease. The principle of using physalis to make tofu is similar to using starter or dough to steam steamed buns. There are no additives or chemicals. It can be said that the original soup is the original food, so physalis tofu is green and environmentally friendly tofu. Real green food, healthy life! Making tofu is simple and mainly consists of soaking the beans, grinding the beans, cooking the beans, boiling the beans, and pressing them. The key to making tofu is the fermentation of the physalis. When making the physalis, keep the fermentation water from the last time and use it to order tofu next time. After I make the tofu, I weigh the soybeans and tofu every time. 250 grams of soybeans can make about 650 grams to 770 grams of tofu, which means that one pound of soybeans yields between 2.5 pounds and 3.1 pounds of tofu. The first time I made the physalis tofu, there was a little bit of physalis left. After adding the soy milk, there was a slight reaction to the soy milk. I had no choice but to blend a little white vinegar into the slurry to make the tofu. The second time I left more physalis water. This time I tried the physalis tofu very successfully. The tofu I made was very tender, fragrant and delicious. I know how to make physalis tofu. I will never eat tofu made from chemical raw materials again. It’s rotten, the original and authentic green food. After successfully making physalis tofu, I was very excited, especially when I mixed it with physalis. The moment the soy milk changed, I really felt magical and had a sense of accomplishment. Haha, I wrote down the process of making it and share it with everyone. Haha, my level is limited. It took me two days to write it before I figured it out. When making physalis tofu for the first time, you need to mix white vinegar with water to make the paste,
Snacks Home cooking -
Shredded potato burrito
Learn how to cook Shredded potato burrito with Pasta and Home cooking.
Pasta Home cooking -
Pansi Cake
Learn how to cook Pansi Cake with Staple food and Home cooking.
Staple food Home cooking -
Beans dipped in slices
Qingxu is the hometown of Portugal, the vinegar capital of China. I remember when I was a child, the happiest thing was eating beans dipped in slices! The fragrant beans are wrapped in a layer of fine noodles and dipped in red tomato sauce. Doesn't it feel like a village with hidden flowers and bright flowers?
Hot dishes Bean noodles -
Delicious pickled vegetables & double shredded potatoes and carrots
In winter, the room is a little dry due to the floor heating. I want to eat some refreshing braised vegetables. Today I will make a braised steamed rice dish. The ingredients are simple, light and refreshing. It is a homely and delicious meal.
Cold dishes Home cooking -
Peanut filling roasted
Learn how to cook Peanut filling roasted with Staple food and Home cooking.
Staple food Home cooking -
Stir-fried beef with garlic
Nutritious lunch of meat buns ~ Stir-fried beef with garlic. Beef is one of the best foods for body growth, so beef is often seen in the house recently. Whether it is stewed, fried or grilled, it is very popular. Let’s talk about the nutritional value of beef~ 1. Beef is rich in sarcosine. The sarcosine content in beef is higher than that of any other food, which makes it particularly effective for growing muscles and enhancing strength. In the first few seconds of training, creatine is a source of muscle fuel, which can effectively supplement adenosine triphosphate, so that training can last longer. 2. Beef contains vitamin B6. The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help strengthen your immunity, promote protein metabolism and synthesis, and thus help the body recover after intense training. 3. Beef contains carnitine. The content of carnitine and sarcosine in chicken and fish is very low, but the content in beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids. It is an amino acid that plays an important role in muscle growth for bodybuilders. 4. Beef contains potassium and protein. Potassium is a mineral that is relatively lacking in the diet of most athletes. Low potassium levels inhibit protein synthesis and growth hormone production, which affects muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein. 5. Beef is a low-fat source of linoleic acid. Beef has a very low fat content, but it is rich in conjugated linoleic acid. These potential antioxidants can effectively combat tissue damage caused by weightlifting and other exercises. In addition, linoleic acid also acts as an antioxidant to preserve muscle mass. 6. Beef contains zinc and magnesium. Zinc is another antioxidant that helps synthesize protein and promote muscle growth. Zinc works with glutamate and vitamin B6 to strengthen the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin anabolism. 7. Beef contains iron. Iron is an essential mineral for hematopoiesis. In contrast to the pitiful iron content in chicken, fish, and turkey, beef is rich in iron. 8. Beef contains alanine. The function of alanine is to produce sugar from dietary protein. If your carbohydrate intake is insufficient, alanine can relieve the deficiency by supplying the energy needed by the muscles, allowing you to continue training. The biggest benefit of this amino acid is that it frees muscles from the burden of supplying energy. 9. Beef contains vitamin B12. Vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 can promote the metabolism of branched-chain amino acids, thereby supplying the body with the energy needed for high-intensity training. 10. Eat diversified beef. Chicken breasts will look boring if eaten day after day for weeks or even months. Beef is different. Hindquarters, flanks, loin and thin slices all have different tastes and textures. They are indeed different from the boring chicken breast.
Hot dishes Shandong cuisine