Recipes tagged "Egg (A)"

4 recipes found

Skillfully use vegetable puree to make healthy and delicious [Hamburg Steak]

Today I’m going to introduce hamburger steak, which is still made from beef. Common hamburger steaks are usually a mixture of beef + pork fillings. Usually the pork used here is slightly fatter, giving it the aroma of beef and the texture of pork. Because I considered the carrots, I replaced the pork stuffing with eggplant puree. There are two reasons: First, steamed and then crushed eggplant puree tastes very similar to fatty pork. The fiber of beef itself is relatively thick, and the taste is easy to become old and tough. Therefore, you can use eggplant puree to neutralize the taste of beef and make the steak tender and tender. Secondly, eggplant itself is a relatively light and very tolerant ingredient. It will taste whatever you give it, and it will not take away the taste and aroma of other ingredients. Moreover, the eggplant processed until soft can better absorb the taste and soup given from the outside. Another reason is that I have a friend who doesn’t like eggplants. If you do this, you can make him eat it without anyone noticing, haihai~~ (I feel like the evil trick has succeeded...) If your family has a similar situation to mine, you might as well try my method. It is absolutely delicious and healthy. (A in the ingredients is for steak, B is for sauce)

Foreign cuisine Black pepper (A)
[Caramel Walnut Coffee Mousse Cake]: The rich taste is hard to leave in your mouth

Today’s cake is one of the more troublesome cakes I’ve made recently. I've already made it once before as a takeaway cake for Carrot's birthday. The feedback at that time was that I was instantly killed by my friends~~They still stared at me longingly after eating~~ So, although the production process is a bit troublesome, the final product will make you feel that it is completely worth it! This cake, from top to bottom, combines 4 different flavors and textures, and contains 7 layers of deliciousness! In terms of taste, it has the richness of coffee, the mellowness of cheese, the sweetness of caramel, and finally the crispiness of nuts~ Not only that, even if it is the same type of taste, you can taste the difference between different levels, and they are never exactly the same. In terms of taste, the crispiness of the caramelized nuts, the denseness of the cake body, the delicate and smooth mousse layer, and the materials of different textures are intertwined and blended with each other. Although they are contradictory, they do not feel conflicting, but complement each other and complement each other. These layers of gradual flavors, twists and turns, overlapping~~just when you think it is like this, it will bring you another wave of surprises and enjoyment! It is absolutely plump and rich, with the perfect combination of crispiness and caramel aroma, which will make you sigh with satisfaction~~ You will enjoy it once you eat it! (Ingredients A is coffee cake base, ingredient B is coffee cheese mousse, ingredient C is vanilla custard mousse, ingredient D is caramel nuts, ingredient E is sugar and wine liquid. The following quantities can make a 24*8*9cm cake)

Mousse Butter (C)
Big wonton stew

My husband volunteered to make Nantong wonton stew, mainly because he missed the taste of his hometown! To be honest, I have rarely seen him in the kitchen in person in so many years. He is full of love and full of harvest!

Staple food Pasta
Ham and Cheese Bread Cups

I have been married for 6 years, and I only found out yesterday that my husband dislikes shredded coconut. Of course, he didn't eat yesterday's bread cup. After trying it yesterday, I found that the bread is very soft, delicious and has less sugar! Without stopping, I quickly wrote down the recipe. Today’s salty flavor, babies love it, and so do daddies

Baking bread