Recipes tagged "sesame salt"
13 recipes found
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Bean curry and scallion pancake
Preparing breakfast is purely to cure lazinessđ
Staple food Home cooking -
Pork Ribs and Tofu Soup
On a cold winter day, a hot soup is the best. Spare ribs tofu soup, thousand-page tofu is delicious, and the crunchy texture is very good! đ The picture doesnât look like pork ribs noodles? My tofu cut was great! đ
Soups Home cooking -
Spicy stir-fried bean sprouts and tofu skin
The spicy and sour bean sprouts and tofu skin, I like to eat them very much! If you like hot and sour dishes, donât miss it~
Hot dishes Home cooking -
"Spring Wild Vegetables" Small Root Garlic Corn Rice Ball
Small root garlic is also known as wild garlic, and its medicinal name is Xiebai. Warm in nature, pungent and bitter in taste. It clears yang and dissipates stagnation, promotes qi and guides stagnation. It is used for chest pain, phlegm retention, cough and asthma, and severe diarrhea. 1. Treatment of chest pain, phlegm retention, cough, and dysentery. Wild garlic is warm in nature, pungent and bitter in taste. It clears yang and dissipates stagnation, promotes qi and guides stagnation. It is used for chest pain, phlegm retention, cough and asthma, and severe diarrhea. It can invigorate the stomach, relieve dysentery, relieve pain, unblock yang and transform qi, open the chest and dissipate stagnation. Patients with coronary heart disease, chronic enteritis, and hyperlipidemia should consume it regularly. 2. Increase appetite. Wild garlic is warm in nature and pungent in taste. It is delicious when used for stir-frying and can increase people's appetite. 3. Supplement nutrition. Wild garlic contains a variety of nutrients needed by the human body, which can promote the absorption of nutrients and is beneficial to physical health. According to research, it contains 17 kinds of amino acids, which can prevent anemia and detoxify. It can also promote hair growth and prevent skin aging. 4. Promote metabolism. Wild garlic is high in vitamins and carotene, which can promote gastrointestinal motility and help improve the body's metabolism.
Staple food Home cooking -
Hand-made noodles with garlic sauce
Being born in a rural area is definitely a good thing. Godâs unstinting gift gives you the opportunity to eat all kinds of healthy and delicious food. Even a simple handful of garnishes can make a delicious difference. Many children must have never tasted coriander. In rural areas of Henan, a plant similar to mint can be found along ravines and streams. It has a fragrant smell but is ugly in appearance. A peasant woman can turn a handful of it into a delicacy when she comes home from the hoe. It has been more than ten years since I came to the city, and I have gradually forgotten the scenery of my hometown, the sky in my hometown, and the smell of cow dung wrapped in green grass. A fellow villager came to visit and brought a few listless coriander seeds and planted them in the backyard. They have been growing like a carpet for several years. Stop talking and get to the point.
Noodles Aged vinegar -
Scallion oil and bean dregs hand-shredded pancakes, electric pancake pot version of delicious pancakes
I have always liked eating scallion pancakes and often make them at home, but this pancake has a different effect every time I make it. I saw junyaoâs post a few days ago that the scallion pancakes are made with bean dregs. I thought it was very good, so I made it once and shared it with everyone
Staple food Snacks -
Stone-ground homemade cakes
Nowadays, it is rare to eat this kind of simple home-cooked cake made with coarse flour, but it may still be familiar to older people. When I was a child, my mother often made this home-cooked cake. Every time I eat it, I always have the taste of my mother, which is very memorable. In view of people's living standards nowadays, I feel that it is not very good and not delicious, but in that era, every time my mother made it, it was like celebrating the New Year. It was so delicious! So happy! This homemade cake uses very coarse stone-ground flour. In fact, many people donât understand stone-ground flour. It is not as fine and white as high-precision flour, but it retains the original flavor and nutritional value of wheat, and its taste is also very unique. Letâs learn more about stone-ground flour from the process, color, and texture of stone-ground flour. From the perspective of process design, stone-ground flour is ground using grooved stone millstones at low temperatures, and its flour output is correspondingly low. Moreover, the milling process that pays equal attention to the skin and the core greatly reduces the number of times the wheat is ground. The aroma, protein, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, dietary fiber and other nutrients of the wheat germ are completely retained. It does not require any additives, ensuring the quality of the flour. In terms of color, stone-ground flour is naturally white and slightly yellow because it contains a large amount of carotene and dietary fiber. In terms of texture and taste, stone-ground flour is ground at low speed and temperature, and the number of grinding passes is small, so the gluten and the aroma in the wheat germ, that is, the wheat essence, are retained. When kneading noodles with stone-ground flour, more water is consumed and the dough wakes up for a short time after mixing. No matter whether it is pulled, pulled or rubbed, the noodles can remain flexible and continuous. After the noodles or dough slices are cooked, the texture will be soft and chewy. Various pastas made from stone-ground flour have a strong wheat aroma, good taste and chewy texture. To sum up, stone-ground flour does not destroy the nutrients in wheat and retains various nutrients to the greatest extent. In particular, the carotene and vitamin E in stone-ground flour are 18 times more than other flours. Stone-ground flour retains the original flavor of wheat. Various pastas made with stone-ground flour have a soft texture, rich wheat aroma, and higher nutritional value. They are truly natural and green health foods.
Staple food Home cooking -
Spring pancake rolls
The greenery and fragrance of spring are simple and delicious
Hot dishes Doubanjiang -
Beef Salad with Pea and Broccoli
When Iâm eating alone, I make healthy salads. High-quality carbohydrates plus high-quality protein.
Quick dishes Western food -
"Spring Vegetables" Dandelion Quinoa Shrimp Salad
The dandelions in the yard have tender leaves growing out, but there are only a few of them. They are not worth digging up and eating, so I will pull off the tender leaves and make a salad.
Home cooking Quick dishes -
ăTianjinăZhixiang vermicelli mixed with spinach
I wonder if you have been frightened by the fish and meat on the table over the past few days on the holiday table. Today I recommend a dish of spinach mixed with vermicelli to friends. Adding some fried sesame salt when cold is much more delicious and refreshing than adding sesame sauce. Add some vermicelli and it will be smoother. My mother often calls the spinach mixed with vermicelli a mixed dish. She always reminds us that the cold mixed dish reduces inflammation and detoxifies. Spring is coming soon after the new year. Spring is a dry season. Spinach has the function of moistening the intestines and dryness. Spinach contains a large amount of plant crude fiber, which can promote intestinal peristalsis and facilitate defecation. So itâs the right time to eat spinach in spring.
Cold dishes Home cooking -
Cold fried gluten
This is my most...favorite side dish. If I could, I would eat this every day and never get tired of it! Like it very much!
Cold dishes old man -
Shortbread
The crispy and flaky pastry cakes are made in different flavors according to different preferences, fully satisfying the requirements of the whole family!
Baking Snacks