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1. The temperature must be kept at about 80 degrees, 2. The amount of tofu made by the family is too small, so the brine should be slow, otherwise it will be easy to get old; the brine must be evenly added, otherwise the tofu will be tender and old. Add the brine to the soy milk, drop by drop, and use it gently at the same time. Stir the spoon in one direction, the amount of brine is judged visually, when the soy milk begins to appear flocculent sediment, it is enough, and adding brine is to control the age and tenderness of the tofu. 3. After ordering, keep it warm for half an hour to allow the precipitation reaction to be sufficient. At this time, the family's tofu is spent, and you need to scoop it into a bowl, add some egg skin, shrimp skin, seasoning... 6. Prepare a pot that can drain the water, lay a clean gauze, and scoop the tofu flower into the gauze. 7. Wrap the tofu flower with gauze, and then press it with a heavy object to help squeeze out the water. I use a pot of water at home. Press it for 1 hour. 8. If you don't eat the prepared tofu right away, remember to cut it into pieces and keep it in water.

1. Soak soybeans, the beans are grown at home, remember to pick out impurities, bad beans, and wash them before soaking. It will take about one night. This time we soaked about 1.2 catties of dry soybeans. After soaking, wash it again. Ready to use. 2. To make soymilk, the country used to use a stone grinder, and later used a grinder. At home, only a soymilk machine can be used instead. It is about one part of beans and five parts of water. The filter that comes with the soymilk machine does not need to be removed. The better, but pay attention to read the instructions of the soymilk maker, don't open the machine for too long and burn the machine, and there is a lot of foam when beating. The soymilk maker is small and needs to be beat many times. 3. Filter bean dregs: use ordinary containers to hold soy milk at home, or use a pot. Lay two layers of clean gauze on it, pour the beaten pulp into the gauze, and squeeze out the soy milk by hand. This is a bit laborious. . We throw away the leftover bean dregs. In fact, you can eat them. You can find a way by yourself. 4. After squeezing, cook the soy milk Remember to use low heat when cooking the milk, and someone must watch it. Because the soy milk boils, there will be a lot of foam, which is easy to overflow. At this time, you can use low heat and skim off the foam. After the soy milk is boiled, cook for more than five minutes to cook thoroughly, otherwise there will be a beany smell. 5. The above is to make soy milk, drink it while it's hot.

There are many kinds of Chuanchuanxiang, from seafood, fish, shrimp, crab, shellfish in the sea, to poultry, pork, beef, mutton, duck, goose, etc., as well as healthy vegetables, etc. There are many common dishes. Beef, Chicken, Yellow Lading, Crucian Carp, Squid, Quail Egg, Hairy Belly, Yellow Throat, Meatball, Ham Sausage, Gizzard Liver, Duck Intestine, Chicken Heart, Crab Stick, Dried Tofu, Tofu Skin, Bean Tendon, Potato, Taro, Green bamboo shoot tips, Chinese cabbage, lotus root slices, fungus, mushrooms, pea tips, etc.

1. Peel the mango and peel off the mango flesh 2. Put the peeled mango flesh in the blender and make it into mango puree 3. Put an appropriate amount of sugar in the mango puree 4. Sift in the flour according to the amount of mango puree, and it will be a liquid batter. 5. Knock into the egg 6. Stir into batter 7. Brush a little oil on the pan and scoop the batter into the pan and fry it into small pancakes

1. Celery is rich in apigenin, which has anti-tumor, anti-inflammatory, antioxidant, blood pressure-lowering and vasodilatory effects. Take it directly with fresh celery juice or take tender celery juice with a little honey to prevent and treat high blood pressure. 2. Celery is high in calcium and phosphorus, which can enhance bone health. 3. Celery is high in cellulose, which produces an antioxidant after digestion, which can inhibit intestinal bacteria. It can also speed up intestinal peristalsis, promote excretion, reduce the contact time between carcinogens and colon mucosa, and prevent colon cancer.

Pancakes are a northern food, and the methods of pancakes are also different, and the ingredients contained in them are also different. Some add lettuce, eggs, chicken fillets after the pancakes are spread, or add different things according to the different needs of customers; others add thin chips, sprinkle with white sesame seeds, add eggs, sausages, and then brush with sauce to taste .

The selection of barbecue materials is strict, the meat is tender and fragrant. According to the first collection of "Complete Works of Portraits in the Han Dynasty", it can be seen that there were barbecued meats at least as early as the Han Dynasty. Barbecue is a famous special dish in Beijing. In "History of the Ming Palace, Good Food", there is a record of enjoying plums in a warm room and eating roasted mutton whenever there is snow. The earliest barbecue is to cut beef or mutton into cubes, soak them with chopped green onion, salt and soy sauce for a while before roasting. In the late Ming and early Qing dynasties, the Mongolian people boiled large pieces of beef and mutton lightly, and then roasted them with cow dung. By the middle of the early Qing Dynasty, after continuous improvement and development, the barbecue technology became more and more perfect. In the 25th year of Daoguang, the poet Yang Jingting praised in "Dumen Miscellaneous Flavor" that the barbecue in the severe winter is delicious, and the front of the big wine tank is full. Fire is the most suitable for being addicted to tenderness, and in snowy days, you can get drunk and burn a knife.

Roast the meat for 20 minutes. Preheat the oven to about 10 minutes, turn over and bake for another 10 minutes. The time is for reference only. You can increase or decrease the time according to the thickness of the meat slices. Roast meat is a dish made from pork, beef, vegetables, seafood, etc. Unique flavor, long history, and appetite-boosting. The average fat content in meat is about 10-30%, mainly various fatty acids and triglycerides. There are also a small amount of lecithin, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, such as gram fat pork can provide calories kcal.

1. Freeze the meat for 1 hour and take out the slices. If the meat is too hard to cut, you can leave it for a while to warm up and then cut. Remember to cut the meat before it is completely thawed, so that it is easier to cut thin and uniform meat slices; 2. Mix soy sauce, oyster sauce, five-spice powder, pepper powder, chili powder, and sugar into the sauce, then mix the prepared sauce with the meat slices and marinate for an hour or longer, and it will be more delicious; 3. The four sides of the tin foil are folded and fixed to prevent dripping of meat oil during roasting; 4. Preheat the oven and put the meat slices directly into the tinfoil box without oiling, a lot of meat oil will be baked out during baking; 5. Bake for 15-20 minutes first, then turn the meat slices over, and bake for 10 minutes flexibly to adjust the baking time according to the actual thickness of the sliced meat~; 6. Eat directly or serve with kimchi lettuce; 7. It’s not bad to mix it with bean paste + chili powder and eat it together. You can play more freely~ how to cook

Preparation materials: flour, meat filling, soy sauce, oil consumption 1. Prepare flour and yeast powder. 2. Mix the yeast with warm water and let it sit for a while. 3. Then pour the yeast water into the flour and stir to form a floc. 4. After kneading, cover with plastic wrap and wait for fermentation. 5. While waiting for fermentation, prepare the meat filling with the above seasonings. 6. The dough is fermented to double to twice the size. Rub a little oil on the dough and rub it for a while and then divide it into small doses. 7. Then roll out the dough like a bun, 8. Wrap the meat filling and make into a bun shape. 9. Brush the electric baking pan with oil, and the wrinkled side of the wrapped cake is facing down. 10. Then press it into a pie shape with your fingers. 11. After everything is done, turn on the power and follow the instructions on the electric baking pan. 12. Generally, the pie is baked for 4 minutes, then turned over and baked for another 4 minutes. After baking, turn off the power and put it on a plate, so that the soft and delicious cake is ready.

1. Making pancake fruit pulp: Pour all kinds of flour into a container, slowly add water, stir with a mixer, and wake up for half an hour. 2. Production of secret sauce: put cooking oil in the pot and heat it to 60% heat, add star anise, peppercorns, cinnamon, bay leaves, cloves, amomum, sage, licorice and fry until fragrant, remove the spices, and add the sweet noodle sauce Boil on low heat for 40 minutes, then add sugar until mature, turn off the heat, let it cool and put it in a container. 3. Preparation of crispy: Put alum, edible alkali and salt into the flour and stir evenly. Slowly add warm water to the flour to neutralize it into a soft dough, and let it rest for 3-4 hours for later use. Roll out the awakened dough into a rectangular slice, cut into evenly sized slices, and fry it in a pan at a temperature of 70% (about 70 degrees) until the surface is golden, the volume is expanded, and it is crispy.

Step 1: Prepare the ingredients. Grams of plain flour, and appropriate amount of chives. Step 2: Add an appropriate amount of cold water to the flour and knead it into a dough. (This step does not need to knead for too long, as long as it is formed into a ball, the dough can be a little softer.) Step 3: Cover with plastic wrap or a pot lid and place in a warm place to allow the dough to loosen. Step 4: After the dough has loosened for 20 minutes, knead a few more times with your hands. As shown in the picture, the dough is obviously smoother than it was at the beginning, and it is not very sticky when kneading. Next, cover with plastic wrap or let the lid rest for 20 minutes. Step 5: At this time, knead the dough a few times with your hands. You can compare it with the previous picture. At this time, the dough is obviously smoother, and the feeling of kneading in your hand is getting better and better. Next, cover with plastic wrap or let the lid rest for 20 minutes. Step 6: As shown in the picture, the dough is very smooth and soft. At this point, relaxation can end. Step 7: Dice the chives. Step 8: Take out the loosened dough, put it on the panel and roll it into a long strip, and then evenly cut it into several small noodles. (You don't need to knead the dough at this time, just roll the dough long and you can cut it.) Step 9: Take a small noodle and roll it thin, as shown in the picture. Step 10: Spread a layer of cooking oil, sprinkle with a little dry flour, then sprinkle with chopped chives and a small amount of salt, as shown in the picture. Step 11: Stretch the dough out and roll it inward, as shown in the picture. (Stretching out the pie and then rolling it will give the pie more layers.) Step 12: As shown in the figure, after all the rolls are finished, it becomes a long strip. Step 13: Roll up from one end, as shown in the figure. Step 14: Press the tail end to the bottom, as shown in the picture, so that one is rolled up. Step 15: After all are rolled up, cover with plastic wrap and relax again for 10 minutes. Step 16: After loosening, roll out, as shown in the picture. Step 17: Heat the pan on a low heat, then put the cake into the pan, and start to bake on low heat. Step 18: Flip over when one side is golden brown, until both sides are golden brown, then brush a layer of oil on the surface, and then cook for dozens of seconds before serving. Step 19: After all are baked, go to the table and start.

I always thought that those who eat salads are nothing more than foreign friends (dietary habits) and people whose lifelong career is to gain muscle and reduce fat, but I saw that the subject said that there are no restrictions on ingredients or even sauces! I was so excited to jump! Very pleased~ The first thing to say is that as a "cold meal", the freshness of the ingredients is the foundation of the salad. Without fresh ingredients, the salad is absolutely unpalatable! Therefore, for salads in many restaurants outside, you can basically taste the vegetables and you can see the attitude and level.

When making vegetable salad, you can add an appropriate amount of sweet fresh cream to the common mayonnaise salad dressing. The type and quantity of vegetables can be increased or decreased according to personal taste. At the same time, the raw materials of vegetable salad should be fresh vegetables. The vegetables should be cut and placed on a plate.

Salad is an appetizer, also called appetizer in the West. It is processed into smaller shapes with various cool clinkers or raw materials that can be eaten directly, and then added with condiments or poured with various cold sauces. or cold sauce. The selection of raw materials for salad is very wide, and various vegetables, fruits, seafood, eggs, meat, etc. can be used for the production of salad. However, it is required that the raw materials must be fresh and tender and meet the hygienic requirements. Most of the salads have the characteristics of bright color, beautiful appearance, fresh and refreshing, and appetizing.

1. First make scallion oil. This is the simple version. Wash and cut the shallots. Heat the oil in a pan, add the shallots, turn on a low heat, and simmer slowly; until the shallots turn yellow 2. Remove the scallion segments and filter the oil; the obtained scallion oil is left to cool and set aside. (You can make more scallion oil at one time, and it can be used for stir-frying and salad) 3. Dissolve dry yeast in water. Pour flour and whole wheat flour into the pot, mix well, slowly pour in the yeast water, knead into large snowflakes first, and then knead into a smooth dough; cover with plastic wrap and ferment until doubled in size. The fermented dough has a uniform honeycomb shape inside 4. Take out the dough, put it on the chopping board, and knead it again. There are no obvious pores on the cut surface. Roll out into a rectangle. (The thickness should be moderate, too thick and not many layers, too thin, easy to be smashed to death, and difficult to lift) Sprinkle an appropriate amount of salt, spread evenly, then apply a layer of scallion oil, and brush evenly with a brush 5. Roll up along the long side and cut into small pieces; put enough cold water in the steamer, and cover the drawer with wet and wrung-out drawer cloth. Put the steamed buns in, leaving enough space in the middle to prevent them from sticking together after steaming 6. Cover the lid and continue to ferment for 20 minutes. After turning on the high heat and the steam, turn down the heat for 12 minutes, turn off the heat, open the lid and take out the steamed buns after 3 minutes. (The steamed bun is relatively small, so 12 minutes is enough. If it is large, the steaming time should be extended appropriately.) Steamed steamed buns

Prepare leeks, diced fruit and bacon. Chop up and sprinkle with a little five-spice powder and salt. Add water to the flour and mix well without any lumps. Add step 2 to step 3 and mix well into a relatively thin batter. Heat a pan, add a little oil, and smear the inner wall of the love mold with oil. Spoon into the batter and fry until the edges change color. Take the handle of the mold and tap it in the pan to dislodge the mold. Flip over and fry for a while and turn off the heat.

Many Indians are vegetarians, so vegetable dishes are a must on the table. Assorted fresh vegetables curry is to cut cauliflower, potatoes, beans, carrots and other vegetables into pieces of various sizes, stir-fry them together, and finally add curry for seasoning. It's a very typical Indian dish.

The practice is to make spinach into juice, stir-fry it with milk tofu, and add some Indian seasonings, which can be adjusted according to the taste of the diners, usually made into a slightly spicy taste. Rich and creamy, the entrance is smooth.

Due to the semi-dry and semi-humid climate of India, basmati rice is world-renowned for its elongated shape and strong aroma. Cumin green bean rice is first fried with soybean oil until fragrant with cumin, then put green beans and rice and turn it a few times out of the pot. The aroma of cumin can easily arouse people's appetite.