Recipes
Page 5926 of 6738
-
Pork liver and wolfberry vegetable soup
Lycium barbarum is the tender stems and leaves of wolfberry in early spring. It is bitter in taste and cold in nature. It has the effects of nourishing deficiency and replenishing essence, clearing away heat and quenching thirst, dispelling wind and improving eyesight. It can be eaten cold, made into soup, stuffed, or stir-fried. Lycium barbarum is a mature fruit with a mild nature and sweet taste. Returns to the liver and kidney meridian, has the effects of nourishing the kidneys and lungs, nourishing the liver and improving eyesight. It can be used to treat liver and kidney yin deficiency, soreness of waist and legs, dizziness, blurred vision and excessive tears, cough and gargle due to fatigue, quenching thirst and spermatorrhea. The root bark is called Digupi and can cure deficiency heat. Spring is the season for nourishing the liver. People should go to bed early and get up early, eat a light diet, and eat more vegetables, wild vegetables and whole grains to increase nutrition. Wolfberry vegetables, pork liver, etc. all have the effect of clearing the liver, improving eyesight, and nourishing the blood. It is a good health soup in spring.
Soups Home cooking -
Medium Whole Wheat Sesame Toast
Black sesame seeds plus whole wheat. Teacher Meng’s cylindrical toast bread. There is no cylindrical toast box, and the same goes for square toast. It's just the shape, it doesn't affect the taste. Whole wheat and black sesame seeds are both classified as health-preserving ingredients. There are many people who like black sesame seeds, but not many people like whole wheat. Whole wheat has a rough texture and is not very pleasant. However, I just like the rough texture. I like thick skin and rich color, so I bake it for a few minutes longer. The color is not as deep as expected, but the skin is a bit crispy. . . .
Baking children -
Stir-fried White Mushrooms with Fungus and Egg
Bright colors, rich nutrition, diverse combinations, and light taste have become a common dish on my family’s dining table!
Hot dishes Home cooking -
Stir-fried shrimp balls with loofah
Learn how to cook Stir-fried shrimp balls with loofah with Hot dishes and Home cooking.
Hot dishes Home cooking -
Traditional home-cooked staple food----scallion pancakes
When I was a kid, my grandma was best at making scallion pancakes. They were so fragrant and crispy that they made me salivate. Now that my grandma is 80 years old, it’s time for me to make her some scallion pancakes. Ever since I was little, I have watched my grandma do it, and I have already memorized the steps by heart. Serve the crispy scallion pancakes right away~~~
Staple food Pasta -
Pork and Scallion Pancakes
My husband prefers the method of mixing pork and green onions into the dough because it is crispier. My kids and I prefer stuffed ones, which are softer.
Staple food Home cooking -
Cute little bear purple potato rolls
The fragrant and sweet cake roll is children’s favorite. Decorate the cake roll a little to make it even more lovable! Use purple sweet potato puree instead of whipped cream to make the beautiful cake roll healthier and more delicious. Try it, it’s a great cake roll!
Baking children -
Stir-fried Coprinus Mushrooms
One of the delicacies of vegetarian dishes, the smoothness of Coprinus comatus is mixed with the fragrance of green peppers and carrots and stir-fried together to create a delicious home-style stir-fry, which goes very well with rice!
Hot dishes Home cooking -
Stir-fried three shredded lean meats
Simple fried shredded pork, delicious.
Hot dishes Home cooking -
Leek, fungus and egg dumplings
Learn how to cook Leek, fungus and egg dumplings with Staple food and Pasta.
Staple food Pasta -
Clear soup assorted hot pot
It has been a year since my son went to college. I wonder if it is because he has been eating in the cafeteria for a long time or something else? My son, who used to love eating meat, is now used to light and oily dishes. When he saw the braised pork that his father made specially for him, he didn’t even pick a piece with his chopsticks, so he asked him why he didn’t eat it? He said: There is too much oil and I can’t eat it. Hey: I had no other choice, so the next day I bought some skin tripe, pork liver, tofu fruit and small vegetable sprouts that my children love to eat, along with the ham sausages, squid rings I had at home, and soaked some mushrooms and fungus to make this light assorted hot pot. When I brought the hot pot with clear soup and less oil to the table, and asked him if he wanted to add some hot pot seasonings to add color and flavor, the kid hurriedly said: No, I just like the original flavor like this, Mom. Seeing that my child doesn’t even need to eat something tasty when dipping in sauce, I am naturally happier as a mother. Since my child likes it, let him do whatever he wants. In fact, this is fine, eating light food is better for the body~~~
Hot dishes Hot pot -
Beef stew
Learn how to cook Beef stew with Hot dishes and Home cooking.
Hot dishes Home cooking -
Summer appetizer and health----------------- Spicy Braised Hairtail
Learn how to cook Summer appetizer and health----------------- Spicy Braised Hairtail with Hot dishes and Cooking wine.
Hot dishes Cooking wine -
Tomato Rosemary Focaccia
I originally wanted to copy a curious bread, but I was inspired in a moment, so I decided to make a tomato rosemary focaccia based on it. The dough uses Teacher Meng's recipe as usual, and the ingredients on the surface are a combination of Teacher Meng and the Book of Revelation. Another golden cake with grass. I deliberately baked it for a longer time to get a slightly thicker skin - the shell that is the most fragrant and delicious.
Baking Corn oil -
Grilled Pork Chops
Tonkatsu is a delicacy I grew up eating. Mom does have a way of coaxing her children. She is very smart and spiritual. Learn new things quickly. And he is very good at creating his own recipes. When I was young, there weren’t as many bakery chain stores as there are now. At most, they are extremely rare small bakery workshops. Think about it, it’s hard to eat bread, let alone bread crumbs. But my mother also had her own ideas. Eating bread was very luxurious at that time. There were no immortal hamburgers in those days. With fewer people buying them, sales couldn’t keep up. After a few days of shelf life, there was a lot of garbage. Of course the bakery knows this very well~ Even though it knows that this stuff is easy to lose sales, it still pretends to be a fat person and pretends to be superior! Under the persuasion of my mother's sharp tongue, it was easy to buy fresh bread home cheaply. As time goes by, the bakery will take the initiative to leave it to my mother. When you buy bread, peel off the crust. Break it into small pieces and let it dry. Let it dry for a while and then knead it into pieces and continue to air dry. Let the moisture in the bread slowly evaporate. After it is completely dry, use a rolling pin to crush it. After first kneading; sieve through a large-hole sieve. After sifting, crush the remaining large particles and sift through a large-hole sieve for a while; pick out the bread crumbs with uneven color. There were no ovens or microwaves at that time, so my mother would put the bread crumbs on the stove and slowly bake them over low heat, turning the bread crumbs from time to time and watching to make sure they didn't burn, otherwise the bread crumbs would be inconsistent in color. After cooling, seal and store, especially in summer, eat as soon as possible to avoid insects. My childhood was still very happy. Before foreign fast food entered the Chinese market, I tasted fried chicken wings and fried pork chops early and was addicted to it. I firmly believe that taste can be inherited. Like me, I also like to eat fried pork chops made by my grandma. But I can’t go back to my grandma’s house often, so I have to learn to do it by myself. What I made today was grilled pork chops. Taking into consideration that the children would eat them, I used pork tenderloin instead. The previous method is the same as my mother's. The last step is in the oven, which is healthier without frying. Every time I finish a dish, the little gourmets will comment: It’s very crispy and flavourful. Crispy skin, tender meat, so delicious. I love the delicious pork chops, and I love my mother who is a superb cook even more. But next time, cut the meat thicker~ It’s also delicious. The large chicken steak made from pork tenderloin is marinated and then grilled; the skin is fluffy, crispy on the outside and tender on the inside. It is crispy and delicious, and it sizzles with oil when you bite it. Now you don’t have to miss the fried pork chops on the street. Those fried pork chops that have been fried hundreds of times are completely slow suicide. Different from the traditional fried pork chops, we use the oven to make a grilled pork chop; the golden pork chops exude a charming aroma. The whole process only takes 20 minutes. It is simple, fast and healthy. Come and try it! Original by GODOFMERCY. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. Part of the knowledge comes from the Internet. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.
Snacks Home cooking -
Jinsha Custard Mooncake
This year, I prefer savory mooncakes, and Jinsha Custard Mooncake is my main target this year. After careful research, I finally made delicious golden sand custard filling. This way, you don’t need to buy fillings, and you can enjoy Jinsha Custard Mooncake. The Jinsha custard mooncakes came out of the oven. When they were still very hot, the children and my husband rushed to taste them. They didn’t even wait for the oil to replenish. They all said they were delicious after eating them, which shows that my homemade recipe is very successful. So I immediately took it out and shared it with everyone.
Snacks Flour -
Caramel Apple Cookies
I have been coveting Teacher Meng’s caramel apple biscuits for a long time, and apples were far from being on the market at that time. However, when pingguo started to go on the market, my thoughts had already been taken away by the busy Mid-Autumn Festival. It wasn't until I opened the book again to look for the whereabouts of the cornflakes that I saw it again inadvertently. Suddenly I remembered the temptation it once had, and also recalled the two apples on the table that were ignored and no one seemed to want to touch them. So, just find a time to let this past temptation extend into reality.
Baking Baking powder -
Mango glutinous rice cake
Every time I go to a dessert shop, I always want to eat mango glutinous rice cakes, but after a few, I still want to eat it, so I think about making it myself.
Dessert Coconut