Recipes tagged "Edible baking soda"
26 recipes found
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Homemade Buckwheat Noodles
I couldn’t finish the buckwheat flour at home, so I tried making buckwheat steamed buns and buckwheat steamed buns, but maybe I didn’t have the skills to make them taste good. When looking for ways to eat buckwheat noodles on the Internet, the only options were steamed buns, steamed buns, noodles, and a kind of pasta called Castanopsis. It looked like it was too laborious to make, so after much hesitation, I decided to try buckwheat noodles—because I have a hand-cranked noodle machine.
Noodles Home cooking -
Homemade fried dough sticks
Learn how to cook Homemade fried dough sticks with Snacks and Aluminum-free baking powder.
Snacks Aluminum-free baking powder -
Boiled pork slices
Learn how to cook Boiled pork slices with Hot dishes and Home cooking.
Hot dishes Home cooking -
Bad edamame
It’s edamame season again. I love edamame so much that I can’t get enough of it. Bad edamame is a very popular dish that goes with wine. It is bright green in color and lovable. The taste is also cool and refreshing, salty and delicious. This dish uses a unique seasoning - lees, which is made from the aromatic lees extracted from aged wine lees, and then mixed with spicy sauce to refine it. Xiang Zao Lu is transparent and has no sediment, highlighting the aroma of aged brewer's grains. It has a moderate fresh and salty taste and can be used for dipping meat and vegetables. It is suitable for steaming, cooking, soup and stir-frying. When making bad edamame, try to keep the green color of the edamame. Here are some tips: 1. Add a little salt and oil to the water, boil it and add the edamame. 2. When adding edamame, you can add half a teaspoon of baking soda. This will not only keep the green color of the edamame, but also allow the edamame to cook as quickly as possible. 3. Don’t cook it for too long. If you cook it for too long, not only will the color of the edamame turn yellow, but it will also become too crispy and lose its texture.
Side dishes Home cooking -
Homemade fried dough sticks
During the days of staying at home, a large number of cooking gods have emerged, posting all kinds of delicacies on the Internet, such as cold noodles, fried dough sticks, rice cooker cakes, etc. No, I will also follow the trend and make fried dough sticks! The first time I did it, it was quite successful. The fried dough sticks made this time use aluminum-free baking powder and edible baking soda as the expansion agent. Aluminum-free baking powder, generally called double-action baking powder, is compounded of acidic leavening agents calcium hydrogen phosphate and potassium hydrogen tartrate and alkaline leavening agents sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, light calcium carbonate and starch. Aluminum-free baking powder does not contain any aluminum components. The general usage amount is 2%-5%. The thermal decomposition products are basically harmless to the human body. The chemical name of edible baking soda is sodium bicarbonate. When making steamed buns, biscuits and other foods, soda powder is often melted into water and mixed into flour. After heating, it decomposes into sodium carbonate, carbon dioxide and water. The overflow of carbon dioxide and water vapor can make the food more fluffy. In addition, baking soda can remove pesticide residues in food and neutralize stomach acid.
Snacks Home cooking -
Lotus Leaf Fried Rice
Learn how to cook Lotus Leaf Fried Rice with Staple food and Home cooking.
Staple food Home cooking -
Honeycomb Cake
Honeycomb cake is a unique cake. When you cut it, you will see densely packed holes, just like honeycomb holes. It has a springy texture, soft, sweet and not greasy, which is very different from other cakes. This kind of cake is very popular in our Guangdong and is common in Cantonese morning tea.
Baking Breakfast -
Beer Crayfish
Learn how to cook Beer Crayfish with Hot dishes and Home cooking.
Hot dishes Home cooking -
Walnut Raisin Bread
This thick and thin dry food is my family's favorite for daily breakfast. It has no technical content and is easy to make. Your own is the best...
Baking Bread flour -
Oven version of sesame pancakes
My hometown...a little-known town in central Jiangsu Province. I have lived there for more than thirty years. I have many memories of every plant, tree and brick in the town: the Liangma dumplings deep in the old streets and alleys, the dried Sanxiangzhai tea inscribed by Emperor Qianlong when he went to the south of the Yangtze River, which has been featured on CCTV 2’s sesame sesame pancakes, as well as the bright and dazzling seafood that exudes the smell of the sea...all remind me of salivating...the taste of my hometown...it tempted me to go to the market to buy ingredients...make a copycat version of sesame pancakes to satisfy my homesickness...
Staple food Home cooking -
Hand-rolled egg noodles
Learn how to cook Hand-rolled egg noodles with Noodles and Home cooking.
Noodles Home cooking -
Stir-fried beef with green onions
Simple, delicious and quick home cooking. Beef is rich in nutrients. Especially delicious with scallions, onions and carrots.
Hot dishes Home cooking -
Chestnut steamed buns (Japanese-style baked confectionery)
It’s been a month since the Mid-Autumn Festival. Do you still have any leftover mooncake fillings from making mooncakes at home? Freezing them in the refrigerator takes up too much space, and wrapping them in mooncakes is too greasy. So today I will introduce to you a way to use up leftover mooncake fillings, a delicious and cute Japanese snack - chestnut steamed buns. Although it is called steamed bun, it is actually not the staple steamed bun we often eat, nor does it need to be fermented. It is a baked Japanese snack, which is also a type of wagashi. In many bakeries in Japan, you can find this kind of yakiniku confectionery stuffed with chestnut puree + white bean paste. The shape is also made into a chestnut shape, but most of them are in the original color. I replaced some of the flour with cocoa powder and the color was more like chestnuts. Crispy on the outside, sweet and soft on the inside, very delicious. Compared with ordinary Cantonese-style mooncakes, it has lower sugar and oil content and less sweetness. In addition, you can eat it after baking without waiting for the skin to return to oil, which is very convenient. Let’s take a look at how to do it next. (The marked dosage can make 8 pieces, 50 grams each)
Dessert Afternoon tea -
Green onion egg roll
The fluffy and fluffy flower rolls have a moderate salty taste and go well with breakfast.
Staple food Home cooking -
Multigrain pancakes
I want to try making fried pancakes with multigrain grains, but I don’t know how it tastes. The pancakes made with flour, cornmeal and buckwheat flour taste pretty good. Those who like to eat multigrain grains may wish to try it
Staple food Home cooking -
Homemade orange soda
This soda has no additives, is very healthy, and tastes great. Hope you all like it. The picture is a bit ugly, please be tolerant!
Drinks Home cooking -
Beef bones stewed with tomatoes
When it’s cold, it’s time to eat stew. This stewed beef bone with tomatoes is sour and sweet, which is very suitable for this weather. Add a little kimchi water inside to enhance the flavor and give it a unique flavor.
Hot dishes Home cooking -
Oatmeal Shortbread
When I want to make something, I always come to Gourmet World to search for it. The same goes for this shortbread, but I improved it and made it salt and pepper flavored, fragrant and crispy. It’s very good. I’ll start work on it now!
Baking Black and white sesame seeds -
Coconut oatmeal biscuits
It must be the easiest biscuit you have ever made, with many advantages. Butter has high calories, and some people don’t like the taste of butter. The highlight of this simple oatmeal biscuit is vegetable oil, and the proportion of oatmeal is very large. The baking time is also very short. It is low in oil, sugar and calories. It is good for your baby to eat more whole grains. Mix it and press it. It is a simple whole grain biscuit with a crispy oatmeal aroma. Vegetable oil is healthier The ingredients of this recipe are just enough to make one batch. If you need to make more, just increase the amount. After it is done, it will not be crispy enough when it is hot. After a few minutes, the biscuits will become very crispy when they cool down, and the dryness of the oatmeal will no longer be tasted. The coconut is added to make it fragrant, ensuring that both children and adults will like it
Baking Afternoon tea -
Big ballast porridge
Do you remember the big ballast porridge cooked in a firewood pot? Although the era of firewood pots has become history, for foodies, nothing can stop them from wanting to eat. You can also use an electric pressure cooker to cook the taste of a firewood pot. Are you tempted?
Porridge children -
Cranberry Yogurt Muffin
I tried the [Dongling TM018 Bread Magician] bread machine again, and today I chose the [Bake] function that comes with the bread machine to bake muffins. Muffin is one of my husband’s favorite cakes. It’s the first time I use yogurt to make muffin. What is the taste I’m looking forward to? When it was freshly baked, I took it out and took a bite. It was indeed very soft and not too sweet. Thanks to the recipe provided by [Cooking for Babies], I made two yogurt cakes with the leftover homemade yogurt at home; but I didn’t know what to make. I happened to see this recipe and thought that the muffin made with yogurt would be very soft. If you are not looking forward to it, try it right away. You must try it for yourself whether it tastes good or not. . . You can make as many muffins as you like and store them in the refrigerator. You can reheat them in the microwave or oven before eating them for a couple of days and they will taste just as delicious. . . Baking cakes in a bread machine is actually the same as baking cakes in an oven, and the taste and color remain unchanged. If your oven is in use and you want to bake cakes, you may consider using a bread machine to bake cakes. In fact, the bread machine can help us make a lot of dishes. The most important thing is that my hands will not become soft when I eat at night (because with the bread machine, I don’t have to knead the dough with my hands). I added cocoa powder to a little cake batter to change the taste; this way I can have two different flavors of muffin...
Baking Muffin -
Reunion Fruit Green Fruit & Snow Dumpling
The reunion fruit is a traditional delicacy that must be eaten during the Chinese New Year in Zhuji, my hometown. The reunion fruit is divided into ginkgo and green fruits, and is made by mixing glutinous rice flour and sticky rice flour in a certain proportion. Gingko is usually stuffed with salty stuffing, usually stir-fried with pork, tofu, winter bamboo shoots and pickles; green guo is stuffed with sweet stuffing, usually with bean paste and sesame fillings. Green berries are sometimes made into snow dumplings, which are rounded and wrapped with a layer of glutinous rice. I have posted a blog about ginkgo fruits a few years ago, and now I will share with you how to make green fruits. The green color of the green fruit comes from mugwort. My mugwort was picked before the Qingming Festival. If it is properly preserved, it can be used at this time. In the past, the traditional preservation method was to boil it in lime water and then seal it. Now with the refrigerator, you can blanch it, squeeze out the water, and freeze it directly, which is very convenient. The ratio of glutinous rice flour and sticky rice flour is not certain. This ratio is what I like. In the actual production process, each family will add it according to their own preferences, and the taste will be slightly different. Green fruits are usually tender green before steaming, but turn dark green after steaming. I took photos before and after steaming, and the contrast is obvious.
Staple food Home cooking -
Stir-fried shrimps with carrots, broccoli
Learn how to cook Stir-fried shrimps with carrots, broccoli with Hot dishes and Home cooking.
Hot dishes Home cooking -
Qingming fruit
Qingming fruit, also called Qingtuan, is eaten in many places in my country on the Qingming Festival. One is for sacrificial purposes, and the other is for snacks and food for children. Customs vary from place to place. Although spring is in full bloom, mugwort in Beijing is still difficult to buy. But in order to eat the Qingming fruit before the Qingming Festival, I finally found mugwort from thousands of miles away. It was really not easy. In the north, there is a custom of eating cold food on Qingming Festival, while in the south, there is a custom of eating Qingming fruit. As a northerner, making cold food is easy, but making Qingming fruit does require a little patience. Just removing the bitterness from mugwort and making it soft takes a lot of effort. Of course, it would be easier if I used a mixer, but I just wanted to experience the traditional method. I got better at it and the whole process was done by hand. There are two types of Qingming fruit: salty and sweet. The sweet filling is usually red bean paste filling, while the salty filling is the most common stuffing of pickled vegetables, winter bamboo shoots and dried tofu. The bean paste one is relatively simple, but the salty one requires a variety of fillings. It took me two trips to the vegetable market to get it right. Only by working hard can you do your best, I have always believed that. The production process was photographed very carefully, leaving a reference for friends who want to do it. In fact, I was going crazy while doing it. The tedious steps and the filming of each step really made me never want to do it again. But when I tasted the finished product, I gave up the idea and regretted making less. If I had the ingredients, I would still make it because it is so delicious. Qingming fruit with salty filling and sweet skin. There is no bitter wormwood flavor. The skin of Qingming fruit is smooth and shiny, which is very attractive. Warm reminder, you can buy more mugwort at a time, freeze it in the refrigerator after processing, so you can make Qingming Guo at any time.
Staple food Home cooking -
Fancy dumplings - elephant cabbage dumplings
This cabbage dumpling looks good and is brightly colored. It can be called the face of the dumpling world! However, the good-looking ones don’t have much filling inside, so they don’t taste as enjoyable as ordinary dumplings. But who makes us all look good? Even the ancients said: Everyone has a love for beauty, and the pursuit of beautiful things is a common problem for everyone. Such a beautiful green color is made from a powder called pandan leaves. Pandan leaf, also called colorful leaf, is a tropical green plant with a very unique natural aroma that can add a fresh and sweet taste to food. It is very famous in Indonesia, Malaysia, Singapore and other places, and is a commonly used spice in Southeast Asian cuisine. Pandan leaves can treat depression. Its juice is rich in antioxidants and has the effects of relieving heat, cooling and removing internal heat, soothing, calming and relaxing muscles. As natural green pigments, not only pandan leaves, but also matcha powder, spinach juice, etc. can be used. It’s not just green either, I’ve seen people make very beautiful dumplings with dragon juice. Today’s recipe only introduces how to make this fancy dumpling. How to mix the dough and adjust the fillings are not included in the discussion.
Pasta Home cooking -
Raw belly silk
Another way to eat pork belly. If you can’t tolerate spicy food, please reduce the amount of chili pepper and Sichuan peppercorns. The perfect food and drink during the hot summer.
Hot dishes Home cooking