Are you still at the stage of just eating, eating, eating? If so, it's time to level up! A true foodie not only knows how to eat but also how to cook! Becoming a foodie is this simple, so follow the editor to learn!
French Bread Sticks
1. First, use a knife to cut the toast into long, thin strips of equal width.
2. Dip the bread in the egg mixture, then coat it with cinnamon powder and barbecue seasoning.
3. Fry in a pan for a short while, paying attention to the oil control. Too much oil is very unhealthy for the body.
4. Finally, plate it, serve with some seasonal fruits, and drizzle with honey. That's it!
It's best to pair it with some juice to make it even more delicious!
Blueberry Soy Milk Egg Tarts
1. Take out the tart shells and arrange them evenly on a baking sheet. Let them come to room temperature slightly.
2. Prepare the ingredients: Measure sweetened cooked soy milk, crack eggs into a bowl, and wash and drain the blueberries.
3. Whisk the eggs into a liquid mixture.
4. While continuing to whisk, slowly add the cooked soy milk and mix well. Strain through a sieve 2-3 times and set aside.
5. Use a spoon to fill the tart shells with the filtered soy milk mixture, about 70-80% full. Then, add a few blueberries.
6. Place the baking sheet in the middle of a preheated oven. Bake at 215°C (top and bottom heat) for about 20 minutes, or until the tart filling is set and slightly colored.
Mocha Coffee Walnut Yogurt Cake
1. Microwave walnuts on high for 1.5 minutes, or bake at 150°C for 5-10 minutes. Place them in a bag and crush with a rolling pin.
2. Mix the crumble ingredients.
3. Add softened butter cut into small pieces.
4. Mix and rub with your hands to form small crumbs. Refrigerate for later use.
5. For the cake batter, soften the butter, add sugar, and beat until pale and fluffy.
6. Add the egg mixture in portions, beating to incorporate after each addition until all is added.
7. Add salt and mix well. This is the final state after all additions.
8. Sift in the cake flour and baking powder.
9. Fold and mix evenly.
10. Add the yogurt in portions and fold.
11. The mixed batter.
12. Brush oil on the mold walls to prevent sticking. Spread a layer of the crumble mixture and press it down firmly and flatly.
13. Pour in a layer of batter and smooth the surface. For more layers, use less batter per layer.
14. Sprinkle another layer of crumble mixture on top.
15. Bake in a preheated oven at 170°C for 30-35 minutes. Insert a toothpick; if it comes out clean and dry, it's done. Remove from the oven.
16. After baking, the bottom and top are crispy, and the middle is soft. Drizzle some honey on the surface and sprinkle with sugar pearls.
Spring Pancakes
1. Pour boiling water into the flour and knead into a smooth dough. Let it rest for 30 minutes.
2. Roll the dough into a long log, cut into portions, and roll each portion slightly larger.
3. Lightly brush a layer of oil on each pancake, stack 10 oiled pancakes together, and roll them out thinly and large.
4. Place in a steamer and steam for 10 minutes. Let it cool slightly, then you can peel the layers apart.
5. Alternatively, brush oil between two portions, roll them out thinly, and cook slowly over low heat in a pan until done. They should separate easily.
Vegetable Filling:
1. Wash the chives and cut into sections. Wash, peel, and shred the carrots. Soak the vermicelli until soft and cut into sections. Wash the enoki mushrooms and cut into sections.
2. Heat oil in a pan. First, stir-fry the carrot shreds briefly, then add the bean sprouts, enoki mushrooms, and vermicelli in order. Finally, add the chives just before turning off the heat. Season with vinegar and salt, then finish with a few drops of sesame oil and serve.
3. Place the filling on a spring pancake, roll it up, and enjoy!
Green Tea Crepes
1. Crack eggs into a bowl and whisk. Add fine sugar and mix with a whisk until just combined (do not beat the eggs until fluffy).
2. Pour in the milk and mix well.
3. Sift in the cake flour and green tea powder. Mix slowly with a hand whisk until a thin batter forms.
4. Melt the butter using a double boiler until liquid, then pour it into the batter.
5. Mix the combined batter well.
6. Strain the thin batter.
7. Place in the refrigerator to chill for half an hour.
8. Lightly grease a non-stick pan with oil and heat over low heat. Pour in two large spoonfuls of batter and spread into a circle. Cook until the batter sets.
p>9. Use a spatula to lift the crepe and place it on a plate. Cook all the crepes in the same way (use low heat and do not flip). Separate each crepe with plastic wrap.10. Whip heavy cream with fine sugar until stiff peaks form. Transfer to a piping bag.
11. Place a crepe with the non-pan-fried side down. Pipe some whipped cream onto the crepe, add a piece of durian, and then add more whipped cream.
12. Fold the crepe into a square, completely enclosing the filling. Flip it over, and the durian crepe is ready.
Avocado Lettuce Salad
1. Peel and pit the avocado, and cut it into crescent-shaped slices.
2. Wash the lettuce and tear into small pieces by hand.
3. Cut the tomato into crescent-shaped slices. Place the three ingredients on a plate for later use.
4. For the dressing: In a small bowl, add olive oil, sugar, salt, pepper, and white vinegar. Mix well and drizzle over the ingredients. If you don't have olive oil, sesame oil can be used as a substitute.