[Eggs can be cooked in a few minutes]_Recommended diet

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[Authentic Casserole Chicken Practices and Ingredients]_How to_How to do

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[Does green tea affect sleep]_insomnia_will it

The prize is gong and gong, and the prize is arrogant and controversial. _ 浼 氢 笉 浼?
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[How to make chestnut roasted bullfrog]_ Common practice of chestnut roasted bullfrog _ How to make chestnut roasted bullfrog _ How to make chestnut roasted bullfrog

[How to make chestnut roasted bullfrog]_ Common practice of chestnut roasted bullfrog _ How to make chestnut roasted bullfrog _ How to make chestnut roasted bullfrog

Some people hope that they can eat healthy, but suddenly they feel helpless in the face of work. After all, it is troublesome to prepare dinner after a tiring day. However, the method of roasting chestnut bullfrog is not difficult. Just a few simple steps, You can make nutritious and delicious home cooking, it is worth a try.

1. Peel the bullfrog and head to the internal organs, and wash them for future use.

2. Cook the chestnut to remove the skin and wash it for later use.

3. Cut the shallot into segments, cut the ginger into the end, smash the garlic, and cut the millet pepper into a circle for later use.

4. Chop the bullfrog into pieces.

5. Heat the pot over high heat, add oil after the pot is hot, and add onion, ginger, garlic, and shabu-shabu when the oil is 60% hot.

6, add the bullfrog, stir-fry the bullfrog, then pour into the old soy sauce, cooking wine, add thirteen spices and stir-fry.

.
7. Fry the bullfrog into a sauce color and add chestnut to stir fry a few times.

8. Add water to the pot and cover the bullfrog with water.

9. Add red pepper, salt, and stir-fry red pepper to 50% heat before collecting juice.

10, put the shallot section before the pan, chicken flavor.

11, just pop out and load it.

The fancy chestnut-roasted bullfrog brings you a different fresh life. Making such a part every three or five times is full of strong happiness and can make your family very happy.

[Can the green mango be eaten before it is cooked]_What to do_How to deal with

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[Hot dishes recipes have some names]_Precautions_Another

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[Basic sponge cake practice]_Home sponge cake common practice_Basic sponge cake practice Daquan_How to make basic sponge cake

[Basic sponge cake practice]_Home sponge cake common practice_Basic sponge cake practice Daquan_How to make basic sponge cake

Every day that people live, they cannot live without food, clothing, and shelter. This is the most basic thing, especially “food”, which is related to human life and death.

And to do a good job of “food”, you better be able to learn to cook every dish by yourself.

So, let me introduce how to make a basic sponge cake.

1.

Preparation · Sift low flour.

· Bake paper around the mold.

Take another piece of pad paper and cut it into a circle and lay it on the bottom.

? Put A in a container such as a mixing bowl.

Preheat oven to 160 ° C.

2.

Beat the eggs into a deeper mixing bowl, add sugar, and immerse the mixing bowl in hot water and break through the water until the sugar is completely dissolved, and the egg temperature reaches about 40 ° C.

3.

The leech is heated under water, added to the egg mixture, and stirred well (add 5 grams of granulated sugar without leech).

Heat A over water and melt the butter, keeping the temperature above 40 ° C.

4.

Turn the eggbeater to high speed and let it go for 3 minutes?
3 minutes and a half, until the egg paste is white and sticky, and will not be disconnected when dripping, and the traces of the dropping egg paste will gradually disappear.

Point If the egg paste breaks the line during the dripping process, it means that it is not enough.

The texture of the overcooked batter is rough.

5,

Turn the eggbeater to low speed and continue to pass 2?
3 minutes, making the egg paste delicate and fluffy, the texture is natural and smooth.

Point Ideal: Insert a toothpick into the beaten egg paste for about 1 cm and it won’t fall down quickly.

6.

Sift the flour and stir with a rubber spatula.

When you can’t see the dry powder, pour in the preheated A and stir it rhythmically for 80?
100 times.

Stir carefully until the texture of the cake paste is fine and lustrous. When you use a spatula to lift the cake paste, it is not sticky and can flow down naturally.

7.

Pour the cake paste into the mold, shake the mold twice, shake the large bubbles on the surface of the cake paste, and put it in the oven to bake 33?
Remove it when the surface of the cake is light brown in 38 minutes.

Shock the mold and let out the hot air in the cake to prevent it from shrinking after baking.

8.

Turn the cake upside down on the cooling rack, dry it until it is not hot, turn it over and let it cool down completely.

9.

You can brush it with syrup and add whipped cream and strawberries to make a strawberry cream sandwich cake.

The basic sponge cake method has been introduced in detail, and then you need to do it yourself.

And when you pay sweat and make a wonderful delicious, you must be very happy.

And if you often eat such fresh and healthy food, you will naturally become healthier.

[Cantonese style garlic steamed pork ribs]_ delicious practice _ practice Daquan

[Cantonese style garlic steamed pork ribs]_ delicious practice _ practice Daquan

Cantonese-style garlic steamed pork ribs is a common local delicious traditional snack. The main ingredients used are made from ribs and garlic. They are basically delicious and rich in nutrients, which can supplement the protein needed by the body.As well as a variety of trace elements, it is very suitable for modern people to eat, and it is relatively healthy to make it by yourself. You can also add other side dishes according to your taste.

Cantonese style garlic steamed pork ribs Garlic and steamed pork ribs 250g, soy sauce 10g, sugar 5g, wine 3g, garlic 5g, tempeh 5g, raw oil 3g, raw powder 10g,3 grams of salt Method 1. The ribs are marinated with soy sauce, sugar, wine, garlic, tempeh, salted for 20 minutes. When the water can be steamed, add raw oil (mix well), raw powder, and one by one.Add water and mix well. Don’t add too much water, just add it to your own feeling. This kind of meat will be steamed and taste delicious.

2. When it is salted, drain it flat into the pan (do not initialize the ribs in stacks). Use an iron pan if you want to cook it quickly. It may take longer for other pans.

3. It is enough to boil the water for 13 minutes. If you are not sure, you can check it every 10 minutes and check it every 3 minutes.

4.

If you don’t want that much soup, you can wrap the plate with cling paper or tin foil and wear some small holes. 5

You can add green onions when you are done, remember to eat hot.

When the ribs are cold, the meat will stick to the bones.

Steamed pork ribs with tempeh and garlic, pork ribs, ginger, garlic, pepper, pepper noodles, sugar, shallot, tempeh, soy sauce, cooking wine.

Method one, chop garlic and tempeh (don’t use too much tempeh, otherwise it will lose the umami taste), cut the peppers into circles, and cut the onions and cut them for later use. 2. Put the chopped garlic and tempeh into the steamed ginger and pepper.Add a teaspoon of raw soy sauce to the ribs bowl, a small amount of salt, half a finger of sugar (sugar is to be flavored), cooking wine, a small amount of raw flour, stir by hand (more uniform with your hands), and put on a boilSteam the water in the large pot for about 15 minutes, pour a few drops of sesame oil after the pot, sprinkle with green onions and a few pepper rings.

After steaming, put on the counter top and add red pepper and green onion to garnish Cantonese-style tempeh steamed pork ribs. Pure steak, tempeh, salt, chicken powder, raw soy sauce, old soy sauce, sugar, fresh red pepper, raw powder, oyster sauce, cooking wine.Practice 1, flush the ribs and wash.

2, chopped tempeh, minced ginger; diced red pepper, set aside.

3. Stir the tempeh grains, ground ginger and red pepper grains with pork ribs, add the appropriate amount of salt, chicken flour, soy sauce, old soy sauce, oyster sauce, sugar, cooking wine, wet starch, salad oil.

Marinate for two hours.

4. Steam over high heat for about 30 minutes.

Steamed pork ribs with black pepper, pork ribs, 1 teaspoon of tempeh, 3 pieces of garlic, 1 red pepper, green onion, half a spoon of rice flour, 1 spoon of rice wine, salt, sugar and monosodium glutamate, half spoon of sesame oilWash and cut into small pieces, soak the tempeh in hot water and then crush it. The garlic pile will become velvet.

2. The pig will release two spoonfuls of water and grab it manually (to make the ribs absorb water more tender and slippery), add tempeh, garlic, salt, sugar and monosodium glutamate, add rice wine, stir the spoon by hand, and then sacrificeGrasp the powder evenly, and finally put the green onion. After the pepper and sesame oil are mixed well, put it in a steaming dish and refrigerate for four hours.

3. Heat the pot over high heat, add a steaming dish and steam for fifteen minutes to serve.

[How to eat beef tongue-]_ How to_How to make

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[Can dried garlic be sugar garlic?]_ Making sugar garlic _ is it OK

[Can dried garlic be sugar garlic?]_ Making sugar garlic _ is it OK

Many people who try to marinate sweet and sour garlic for the first time do not know how to deal with dried garlic. The first thing to do is to remove the garlic skin. Marinated sweet and sour garlic only needs the garlic in it.

The peeled garlic also needs to be soaked in water, so that the sweet and sour garlic marinated will be crispy.

This article introduces the method of processing garlic before marinating sweet and sour garlic and the method of marinating dried garlic. If you don’t understand, you can take a look.

How to marinate dried garlic 1. If you want to marinate delicious garlic, dried garlic needs to be processed in advance.

The best way is to remove all the garlic skins on the surface of the garlic, and get a fat condition inside, because when the garlic is dried, it only dries his garlic skin, and the moisture in the garlic cloves is not lost. Take them outAfter pickling directly, the garlic after pickling will be crispy and tender, especially delicious.

2. When the dried garlic is used for pickled garlic, you can also soak it with water in advance. The specific method is to remove the dried garlic, peel the garlic, and take out the garlic in the pot and put it in a pot. Soak it with water.Removing the garlic-filled spicy ingredients can also allow garlic cloves to absorb excess water, making it more crispy and tender after pickling.

Dried garlic marinating method 1, the marinating method of dried garlic and fresh garlic can be marinated sweet and sour flavor, salted garlic can also be marinated, you can also marinate spiced flavor.

If you want to marinate it into a sweet and sour flavor, you need to put the sugar and vinegar together with a small amount of edible salt together to make a sauce. When marinated into salty garlic, you only need to prepare salt and water.

Before pickling the five-flavored garlic, you need to prepare brown sugar and salt, raw soy sauce, and allspice.

2. Remove the garlic skin of garlic, take out the garlic cloves inside and soak it in clear water for 2 to 3 days. After soaking, remove the water from the surface, put it into a clean glass bottle, and then prepare it according to your tasteFor the juice, pour the prepared juice into a glass bottle. After the juice is piled up without the cloves, seal the mouth of the glass bottle, and marinate in a cool and ventilated place. After 10 to 15 days,Dried garlic marinates well.