original Recipe
AdonisKuvalis
Have eaten pancakes, muffins,<br /><br /> I have heard of ji and pancake,<br /><br /> I didn't know that Ban Ji is a pancake, a Hong Kong-style pancake, Ban Ji is a transliteration of pancake (Cantonese pronunciation);<br /><br /> Anyway, as long as it tastes good. <br /><br /><br />I don't like mangoes very much,, let alone some people at home are allergic to them, let alone,,, I haven't found mangoes in NL yet.<br /><br /> I have eaten banana-flavored Indian flying cakes before, which Guangzhou generally calls Banana Thin Bread.,,, taste good, and have a deep memory;<br /><br /> I'm not very brave enough to eat too much cream,,,, even cream, vegetable cream, it's still cream.<br /><br /> Here, rich dairy products have sneaked into my three meals a day, so I would rather accept jam and honey. <br /><br /><br />So, create your own banana pancake,,, and use it,<br /><br /> Non-mango, no cream,,,, layer by layer, a bit like a cake,<br /><br /> Pour it on with a little jam, strawberry flavor, blueberry jam,, both of which enhance the flavor and a perfect match!
CaroleTremblay
After the New Year holiday, everything went back to normal<br /><br /> Work, work, school, and three meals a day were restored<br /><br /> Only those who hibernate continue to hibernate, and those who are bored continue to be bored<br /><br /><br /> After eating breakfast at 9 o'clock, I didn't have much activity, so I couldn't have a serious three meat and one vegetarian meal at noon.<br /><br /> I have eaten several meals of pasta, and I don't want to get bored with it so quickly<br /><br /> So, the idea of using "rice" is good<br /><br /> Today, let's review the Korean bibimbap<br /><br /><br /> In the past, when we were together, we ate a lot of simple meals like bibimbap and fried rice<br /><br /> It's a simple meal, but it's really easy to eat, but it's actually not that simple to cook.<br /><br /> All efforts are at the forefront, including side dishes, picking vegetables, washing vegetables, and cutting vegetables. Nothing can be left behind<br /><br /><br /> However, forgive me for being attacked by the Korean Wave, but I fell a little deeper.,, ever since I watched several Korean dramas and watched the handsome guys and beautiful women in the series holding a big pot, eating each spoon and each spoon... I couldn't help but attack<br /><br /><br /> My thoughts on Korean bibimbap: Hot sauce is important, kimchi is important, sesame seeds are important, color matching is important, meat and vegetable matching is also important<br /><br /> Unfortunately, in a foreign country, how can everything be as expected? There is no spicy sauce, no kimchi, no sesame seeds, I can only try my best to match the meat, vegetables, and colors, and think of ways to make the taste as much as possible with limited seasonings... <br /><br /><br />Allow flaws, allow regrets, allow imperfections,,,, don't be too demanding on yourself<br /><br /> What's more, enjoying delicious food should be a pleasure. The materials are like the process and are not so important.
AlvaRoberts
1. Put the glutinous rice flour into a basin, slowly pour in water, stir with chopsticks first, wait until it evenly absorbs water, and then make the agglomerated glutinous rice flour into balls. <br />2. Place the glutinous rice dough on a plate, gently flatten it, place it in a steamer, and steam over high heat for about 15 minutes. The steamed glutinous rice noodles should be covered with plastic wrap to prevent the surface from drying out, and let them dry until warm. <br />3. Grind the soybeans with a cooking machine, then place the beaten soybean flour into an oil-free and water-free pan, and stir fry with a wooden shovel on low heat. The color of the soybean flour changes from light yellow to light brown, and you can ask for a clear bean aroma. The ceasefire can be stopped. After frying well and letting it cool, put it in the cooking machine to polish it, and sieve it for later use. The taste will be better (you can buy ready-made soybean noodles). <br />4. Sprinkle the fried soybean flour on the panel, dip your hands with some bean flour, place the warm glutinous rice flat on the chopping board, then sprinkle a layer of soybean flour on it, and use a rolling pin to roll the glutinous rice flour into a 0.5 cm thick rectangular dough sheet, trim the edge for beauty. <br />5. Spread the red bean filling evenly on the glutinous rice dough and smooth it. <br />6. Lift up a corner and roll it inward carefully. The roll must be tight and no gaps are left to avoid loosening in the middle. <br />7. Use a knife to cut the glutinous rice roll into equal small pieces, and sprinkle the remaining soybean flour evenly on it with a sieve.
JoanyStehr
Ingredients: chicken essence,salt,pineapple,cucumber,onion,carrots,straw mushroom,mushrooms,shrimp,eggs,meters,corn kernels,ham sausage,the soup,baby cuttlefish
