Recipes

Page 588 of 6738

Stir-fried pea tips

During the Laba Festival, I was alone at home. The sun rarely came out in Chongqing on Sunday. Looking out from the balcony, happy people were peaceful and peaceful. Finally I can cook in peace. Instead of making Laba porridge, I made a pot of sweet potato and multigrain porridge and fried a stir-fried pea tip. I have never eaten pea tips before coming to Chongqing. It is a very fragrant dish and is good whether it is made into soup or stir-fried. And the method is also very simple. I have to go to work again tomorrow, and I have to speak in the live broadcast room for an hour every day. I really want to retire.

Hot dishes Home cooking
Braised beer chicken feet

Learn how to cook Braised beer chicken feet with Private kitchen and Beer.

Private kitchen Beer
Wine-flavored Pork Steak

The meaty ribs that are not wrapped in braised meat are rich in aroma, and the meaty aroma that is not masked by various spices makes people salivate. Don't rush to take out the cooked ribs. After soaking, not only the color will be more beautiful, but the taste will also be more fragrant.

Hot dishes Home cooking
Coconut Pumpkin Pie

The weather is hot and the pumpkins are ripe, so you can start making various pumpkin delicacies~ Today I made a coconut pumpkin pie~ I ate the sweet pumpkin pie piece after piece~ Remember to read the tips before making it~

Baking Cake flour
Dry Pot Potato Chips

A dish often ordered in restaurants, the over-oiled potato chips taste like potato chips and are very delicious. This time I will teach you how to make it, and it will taste the same as in the restaurant. It is definitely a standard dish to pair with rice!

Hot dishes Sichuan cuisine
Cold Mixed Vegetables

Learn how to cook Cold Mixed Vegetables with Cold dishes and Home cooking.

Cold dishes Home cooking
Pineapple Stewed with Rock Sugar

When I was a kid, I had pineapple jam made by my mom, but it took a long time, so I wanted to come up with a new recipe myself! Finally I succeeded! Hahaha

Dessert Honey
Ala Bang~Small biscuit sticks

Learn how to cook Ala Bang~Small biscuit sticks with Baking and Butter.

Baking Butter
Polenta

Learn how to cook Polenta with Porridge and Home cooking.

Porridge Home cooking
Corn Flavored Vegetable Salad

To be honest, I don’t like eating raw vegetables. Since I came to Shandong, my eating habits have quietly changed, and I have slowly begun to accept eating some vegetables raw. For example, you can eat some onions, green peppers, and bitter chrysanthemums raw. Today's vegetable salad is indeed delicious, sweet and slightly sour, with a faint flavor of corn in the aftertaste. It's really delicious.

Cold dishes Home cooking
Purple sweet potato paste glutinous rice cake

Feifei likes the beautiful color of purple sweet potatoes. After steaming them, add glutinous rice flour and bean paste fillings, and fry them into pancakes. They taste soft, waxy, sweet, and very delicious!

Staple food Home cooking
Pocket Banana Pie

The bananas I bought on the weekend were not bad, but they tend to turn black over time, so I had to eat them quickly. Plus, there was some butter left at home, so I thought of banana pie, which was a success. It turns out that bananas are so delicious when eaten hot.

Baking Oven dishes
Chicken floss with seaweed

Chicken contains vitamins C, E, etc., a high proportion of protein, many types, and high digestibility. It is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. It also contains phospholipids that play an important role in human growth and development! I often eat chicken, but today I’m going to try a different recipe. Homemade chicken floss baked in a bread machine is clean and hygienic and can be eaten without any additives! Chicken floss has the characteristics of soft and crispy, cottony but not greasy, fresh and fragrant, and is easy to be digested and absorbed by the human body. Its nutritional value is higher than that of ordinary chicken products.

Hot dishes children
Stir-fried minced pork with red snow

Xuelihong, also known as potherb. It is rich in protein, vitamins, carbohydrates, calcium, phosphorus, iron and other essential elements for the human body, especially the calcium content is very high. It can also appetize and digest food. It is also high in crude fiber, which can promote the digestive function of the stomach and intestines and increase appetite. It can be used to appetize and help digestion. Our family loves this dish.

Hot dishes Home cooking
Egg drop and wolfberry soup

Learn how to cook Egg drop and wolfberry soup with Soups and Home cooking.

Soups Home cooking
Steamed Pork Ribs with Gold and Silver Garlic in Black Bean Sauce

Let me continue to introduce you some dishes suitable for working people. Tempeh and minced garlic can be said to be the Guo Degang and Yu Qian of Cantonese cuisine. You can see the perfect interpretation of these two brothers in everything from panlong eel to fried bitter gourd. Today I brought you this dish which is also a very homely Cantonese dish.

Hot dishes Home cooking
Cream Chiffon

This creamy chiffon that you can never tire of eating, with a little color, is both healthy and delicious. It's great for breakfast and afternoon tea.

Baking children
Two-color hurricane

Everything is the same, it feels so simple after you really know it. Mimi learned how to make chiffon after going crazy many times. But now that she has mastered it, it feels really simple. Why couldn't she do it in the first place? To summarize. 1. Ingredients. When you first start cooking, it’s best not to change the ingredients at will. For example, for 100 grams of cake flour, you must use cake flour and cannot use ordinary flour instead. 2. How far should the egg whites be beaten? The harder it is, the better. If it is too hard, it will not be easy to mix evenly, and the baked cake will not taste very good. There are obvious lines in the protein paste. Lift the egg beater to pull out the curved corners. 3. Do you need to add anything when beating the egg whites? It is recommended to add a few drops of lemon juice. On the one hand, it can remove the smell of egg, on the other hand, it can also help to beat the egg whites. Plus, refrigerated egg whites are easier to whip. The container used to whip egg whites must be oil-free and water-free. If lemon juice is not available, white vinegar can be used instead. 4. Do you want to add anything to the egg yolk paste? This refers to baking powder. As long as your egg whites are whipped appropriately and there is no defoaming during the mixing process, there is no need to add baking powder. 5. Regarding the technique of mixing egg whites and egg yolks. Usually, first add part of the egg white batter to the egg yolk batter, mix evenly, then pour it back into the egg white batter, and use the cutting and mixing technique to quickly mix evenly. It is easier to mix evenly in two steps. The purpose of cutting and mixing is to avoid defoaming. 6. About the oven. The temperature of your own oven will be different. Try it. The hollow chiffon or cake embryo needs to be baked at a relatively low temperature (150 degrees) for a long time (more than 60 minutes). The mini chiffon can increase the temperature and reduce the baking time. When using your own oven for the first time, you have to feel your way through it. 7. About the mold. It is recommended to get a hollow chiffon mold, which will make it easier to produce ideal works. 8. About the release. After the chiffon comes out of the oven, turn it upside down immediately and let it cool completely before removing it from the mold. 9. Regarding demoulding. It is recommended to use a demoulding knife. Although the tool is small, it is very convenient to use. It only takes a few times to completely remove the hurricane. 10. About failure. When baking chiffon, failure is normal. You must be good at summarizing and fight against repeated failures, and you will definitely succeed. Mima is now making chiffon. The sugar for the egg whites is added at once, the batter for the egg yolks is stirred together, and sometimes the flour is not even sifted. These do not affect the taste of the finished product, and can shorten the time. It takes thirty or forty minutes to prepare it when I get home in the evening, put it in the oven, and do the shredding. The cake is almost ready to be baked. I unmold it in the morning and cut it directly to eat. It is beautiful. This time I made a two-color chiffon. It felt really good. Every time I cut it, there were different patterns and the taste was very special. The only thing is that my daughter doesn't like the taste of cocoa very much, so she told her mother not to have chocolate color next time, but to have solid color.

Baking cake