Crispy five-kernel mooncake

Crispy five-kernel mooncake

Characteristics of the meringue mooncake: The skin is crisp and crispy, and the layers are very delicious. I made Su-style fresh meat mooncake a few days ago and think the meringue is very delicious. I also like the five-kernel stuffing, so I combined the two into one. Made a meringue five-kernel mooncake. That's called a fragrance... Students who don't like Beijing-style mooncakes can try them. Hehe, I'll make sure you are satisfied. <br />Generally, the oil used to make meringue is lard. I don't like the taste very much. I switched to butter, which tastes good too.
Wuren Pulp Moon Cake

Wuren Pulp Moon Cake

Wuren Tiya mooncake is my favorite. Many friends and family have eaten it and said it is good. This year's Mid-Autumn Festival mainly focuses on this mooncake. I made a lot of it and gave it to my friends to taste. <br />The so-called ultra-luxury means that the fillings are very rich, using some very high-quality ingredients such as cashew nuts and American almonds. Hehe, of course I use the best ones for eating it yourself. <br />The so-called pulpy refers to syrup. It is made by using simple flour, syrup, sesame oil, etc. to blend it. The characteristics of the pulpy moon cake are that the ratio of skin to filling is the same, the filling is much less than that of the Cantonese style, and some more flour is added. It also has a unique aroma, so it tastes solid. The source of the aroma is that the stuffing is mixed with sesame oil. Because there is a lot of oil and sugar, the pulpy mooncakes can be kept fresh for a month when they are kept at room temperature.
Mixed edamame rice

Mixed edamame rice

Today, I would like to recommend another nutritious and healthy rice-assorted edamame rice. Fragrant rice is rich in materials, simple and fast to make, and rich in nutrients. It is a good choice for urban office workers. <br />Since the last time I posted two articles about a bean feast, I have been busy recently and I haven't rushed to add anything. I have time today, and I want to be lazy secretly, but I can't make do with it casually. It must be simple and nutritious. So I decided to come to a fragrant rice that I haven't eaten for a long time, and I don't need to stir-fry one dish after another. As usual, I have a bowl of soup, which not only conforms to a bean feast, but also meets my laziness requirements. My consistent principle is to be too lazy to be nutritious. But today's theme is fragrant rice, so there is no appearance of soup. <br />Okay, stop the chatter, carry out the laziness to the end, and serve the fragrant rice immediately... <br /><br />In fact, making fragrant rice is very simple and fast. Don't think that it is difficult to do with so many steps. In fact, it is not the case. I just decompose it in more detail and hope everyone can understand it better.
Assorted squid rice

Assorted squid rice

Cantonese people like to mix it with rice to make various fragrant porridge and rice. Because it is simple and nutritious, the taste is very tender and sweet, and the taste is unique, it is very popular among people. <br />Today, I would like to introduce you to one of the fragrant rice. The fragrant rice has a fragrant taste and uses a variety of ingredients-including mushrooms, white radish, cashew nuts, dried squid, chives, etc. It is rich in nutrients, delicious in taste, and has a refreshing aroma. It is simple and fast. The method of fragrant rice is neither oily nor greasy, has a fragrant taste, and is nutritious without gaining weight. <br /><br />In fact, making fragrant rice is very simple and fast. Don't think that it is difficult to do with so many steps. In fact, it is not the case. I just decompose it in more detail and hope everyone can understand it better.