Recipes tagged "Edible alkaline noodles"

17 recipes found

Corn cob porridge

Nutritious breakfast porridge

Porridge old man
Meat Zongzi

Although it’s not the Dragon Boat Festival yet, let’s make some rice dumplings to warm up! I make them at home, so you can make them in whatever flavor you want. This year I made meat rice dumplings and mixed beans, peanuts and jujubes, which are also good! You can make more at one time, freeze it if you can’t finish it, and refrigerate it before steaming it before eating. It’s also good

Staple food Snacks
Noodles Steamed Buns

The so-called kneading of noodles means that when kneading steamed buns, some dry noodles are kneaded into the already kneaded flour to absorb part of the moisture in the dough, so that the steamed buns have chewy texture. Among the northern pastas, the steamed buns with noodles are very distinctive. This kind of steamed buns are very beautiful after being steamed. They are white in color, shiny on the surface, chewy and very sweet in the mouth. Non-noodle steamed buns also last longer than ordinary steamed buns and are less likely to go bad if stored for a longer period of time because they contain less water. Traditionally, kneaded steamed buns are made with flour fertilizer, which is used as a primer to knead the dough and then ferment it. It also needs to be mixed with appropriate alkaline water, and then a certain proportion of dry flour is added for repeated kneading. This time it has been slightly improved and used a single fermentation. Friends who like it can try it.

Staple food Home cooking
Polenta

For breakfast, my family all likes to drink porridge. I made warm polenta. It’s very comfortable to drink a bowl of warm rice porridge in the winter morning

Porridge Corn
Laotongguan Roujiamo

There are many kinds of meat buns in Shaanxi, including Baiji cake meat buns with cured sauce, Huimin Street cured beef buns, Qishan saozi buns, etc. Today I will talk about another type of Shaanxi's unique meat buns - Laotongguan meat buns.

Staple food Pasta
Oil and salt sesame cake

When it comes to cooking, what I fear most is writing recipes. The process of making recipes is easy to explain, but the most terrible thing is the opening remarks. It is said that a wonderful opening is a foreshadowing that can seduce people and make them attractive or interested in reading. But I always stumble on this opening statement. Fortunately, you friends who understand me and love me are constantly encouraging me and supporting me, so that I can hold your warm hands when I fall. I have become a lot more courageous recently: I dare to make pasta. I used to be very timid about making pasta, just because I didn’t feel confident about making pasta. Learning to make pasta is not because Jiang Wei is as bold as an egg, but because he has a deep love and curiosity for food. Most of the time when I cook, I mainly focus on curiosity about the dishes. Many of the dishes I serve are basically my first attempts. It’s not that I like challenges, but that I like the freshness of unfamiliar things. Today’s pasta is called oil and salt sesame biscuits, because the preparation of these sesame biscuits is too messy. It might be called shortbread, but it’s like burning! Call it fire-roasted, but there are sesame seeds. Because the pasta I made contains oil, salt, pepper powder and sesame seeds, it seems more reliable to call it salted sesame pancakes.

Staple food Pasta
Vegetable cake

Learn how to cook Vegetable cake with Snacks and Home cooking.

Snacks Home cooking
Traditional handmade flower rolls

Because the delicious pasta made by my mother is my favorite. The simple method allows the taste buds to appreciate the original flavor of the ingredients.

Staple food Home cooking
Grilled steamed buns

Steamed buns are often steamed and eaten, and I wanted to bake them on a whim this afternoon, but as I was cooking them, they turned into a bread shape. After baking, they looked more like small baguettes, so I struggled with the name for a long time, but in the end I stuck to my original intention, haha! The baked steamed buns taste very sweet and have a very chewy and chewy texture. They are good as a snack or breakfast!

Staple food Baking
Hot dry noodles for summer

Although I am not from Hubei, I still want to eat hot dry noodles from time to time. In the summer, the noodles are brushed in the broth before eating. My son always finds it too hot. He always likes to eat cold noodles in the summer, so I slightly improved it to make this noodle more suitable for summer.

Noodles Bolognese
Cornflakes Porridge

Breakfast---corn flakes porridge

Staple food Porridge
Steamed buns

Learn how to cook Steamed buns with Staple food and Home cooking.

Staple food Home cooking
Old noodles steamed buns

When I was a kid, I ate Laoyao (old noodle) steamed buns. The taste will never be forgotten. The old noodle steamed buns taste solid, chewy, white and fragrant. I will never forget them. Let’s make them together today. It’s the taste in my memory.

Staple food Home cooking
Homemade white noodle pot helmet

Learn how to cook Homemade white noodle pot helmet with Staple food and Home cooking.

Staple food Home cooking
Homemade blue and red silk

Green and red silk is an indispensable condiment in Chinese desserts. Its light orange peel aroma enhances the flavor whether it is added to Chinese desserts, such as moon cakes, glutinous rice balls, etc., or added to breads and cakes. Although the fragrance is faint, it is always sought after. I love to make all kinds of desserts at home, and this green and red silk is also an ingredient I like to add. But the color of the ready-made cyan red silk is really unacceptable. I wonder what pigment is put in it. Just search it on Taobao and you will know. So I didn’t dare to buy and eat it. Always make your own candied orange peel instead. But the candied ones are all soft, and you can't find the old-fashioned green and red silk feeling. I have always wanted to make my own green and red silk, and I have consulted with pastry technicians about this. He told me that traditional green and red silk is soaked in quicklime water and then cooked with sugar. The method he described is not suitable for home production. I've been thinking hard and haven't found a way. So it has always been candied. Making candied ginger slices this year suddenly inspired me. Is it possible to make hard green and red silk using the method of making candied ginger slices? ! As soon as I had the idea, I put it into practice immediately, and it turned out to be a success! This can also be said to be my little invention, haha! Excited! I was so excited that I immediately posted a post to share it with everyone. Friends who like to use it can also make their own blue and red silk in the future. By the way, I have tried orange peel, but it doesn’t taste as good as orange peel. I suggest you make it directly with orange peel.

Vegetarian dishes Home cooking
Delicious food rich in collagen - pork skin

First of all, I would like to thank Sister Wan Shanhong for her help. I saw that his fake fish maw is made of meat skin, and then I realized that the meat skin can be eaten like this. I have eaten it many times in Malaysia and I don’t know what it is. The locals call it fish belly. I don’t know if it exists in Beijing. The locals use it to make soup. I also want to tell everyone that pork skin can still be eaten this way.

Hot dishes Home cooking
【Northeast】Wolfberry raisin steamed bun porridge

Learn how to cook 【Northeast】Wolfberry raisin steamed bun porridge with Staple food and Home cooking.

Staple food Home cooking