What to Cook with 100g water – Tasty Recipes to Try
Looking for recipes with 100g water? We’ve got simple, tasty ideas the whole family will love — perfect for everyday cooking.
Recipes with 100g water
These coconut buns are absolutely amazing! The dough contains no water at all, relying entirely on milk, coconut milk, and heavy cream, resulting in a liquid content of up to 80%. This doubles the milky and coconut aroma, making them moister, richer, and softer than regular bread. The crust is baked to a golden-brown, glossy sheen, making them incredibly appetizing. The coconut filling is particularly unique, incorporating low-gluten flour, eggs, and milk, remaining moist even after baking—not dry or cloying at all. Breaking it open reveals a generous filling of coconut flakes, dense and moist, with an incredibly rich coconut and milky aroma, sweet but not cloying. I rarely make coconut buns, but this one is truly worth trying! Whether you make small dinner rolls or braided buns, they look and taste fantastic. The aroma fills the house when they're fresh out of the oven, and their soft, comforting texture is incredibly soothing. One bite and you're instantly filled with happiness!
The tender tofu lies in the white porcelain bowl, like jade soaked in a spring stream, trembling and shaking with fine waves when touched by fingertips. The aroma of soybeans exposed to the summer sun is hidden in the texture. A sip is as refreshing as autumn dew, and swallowing it is as sweet as the melting water of winter snow floating in the throat. With a light pinch of chopsticks, it turns into half a pool of clouds, mixed with the green of chopped green onions, as if the four seasons are crushed and gently fed into the mouth
"Cool Summer Three Fresh Bowl" consists of cherry tomatoes, cucumbers and ice jelly, and its benefits to the body are mainly reflected in the following aspects: - Replenish water and electrolytes: Ice jelly itself has a high water content, and it can quickly replenish water in summer when combined with cucumbers (about 95% water content) and cherry tomatoes (about 90% water content); cucumbers also contain potassium, which helps maintain electrolyte balance in the body. - Provide vitamins and dietary fiber: Cherry tomatoes are rich in vitamin C and lycopene, cucumbers contain B vitamins and dietary fiber, and ice jelly (mostly made of plant gum) can also provide a small amount of dietary fiber. The combination of the three can promote intestinal peristalsis and help digestion, which is suitable for more people.
Freshly baked homemade sausages, glistening with oil and emitting a tantalizing aroma, waft towards your nose. First, bite into the thin, resilient casing; a satisfying "squeak" releases the juicy, meaty filling. Inside, tender meat chunks offer a chewy texture, while the fatty bits create a soft, creamy sensation on the tongue. The version mixed with corn kernels offers a sweet flavor that blends perfectly with the savory meat; the version with glutinous rice adds a sticky, chewy texture, each bite bursting with flavor. The savory taste is subtly sweet, offering the springy texture of meat and the soft aroma of grains. Oily yet not greasy, the warm aroma when eaten hot is irresistible, making you want to eat several. Even when cold, the firm, meaty flavor remains, becoming more delicious with each chew. This delicious flavor is not only tempting, but also gives you peace of mind—it's a simple, home-style recipe without any "technological or grueling" additives. The meat is fresh, carefully selected from the best cuts, not some scraps of meat of dubious origin. It's pure, unadulterated flavor from start to finish. It's satisfying and delicious, perfect for breakfast with porridge or sandwiches, or a guilt-free snack. It's comforting and satisfying no matter when you eat it. To recreate this delicious and reassuring flavor, remember to thoroughly understand the final steps: separate the lean and fatty parts of the meat, mix the filling until it stands upright on chopsticks, soak the sausage casings in alcohol to remove any unpleasant odor... Follow these details, and you're 100% guaranteed to replicate this wonderful flavor.
These vegetable steamed buns aren't just plain white; they're naturally green thanks to the chopped mustard greens kneaded into the dough. They're soft and chewy, with a uniquely refreshing taste, not bitter at all, leaving only a subtle vegetable aroma. The chopped greens are so well blended into the dough that kids can't really tell them apart. Serve with a boiled egg, hot milk, and two small dumplings for a perfect combination of protein, carbs, and vitamins. Perfect for stubborn kids who won't eat vegetables! Breakfast is ready in ten minutes, and it's both nutritious and filling.
Winter Solstice is here! In Guangdong, there's a saying that Winter Solstice is more important than the Lunar New Year, so the rituals must be fully realized. For Winter Solstice, be sure to try this steamed glutinous rice with preserved meats! Every grain of rice is coated in the aroma of preserved meats, glistening with oil—it's incredibly tempting. The reddish-brown of the sausage and bacon, the deep brown of the shiitake mushrooms, the bright green of the scallions, and the pale yellow of the peanuts—the color combination is absolutely stunning; just looking at it makes your mouth water. The taste is divine! Steaming the ingredients together allows the rich, savory aroma of the preserved meats to permeate the very core of the rice, making every grain fragrant and flavorful. Combined with the freshness of the dried scallops and shrimp, and the aroma of the shiitake mushrooms, the layers of flavor are simply irresistible. This method is also a godsend for those who aren't good at cooking! No need to struggle with stir-frying glutinous rice; just steam it and you're done! The glutinous rice is chewy and bouncy, and the ingredients are thoroughly infused with flavor. Effortlessly master this limited-edition Cantonese Winter Solstice delicacy!
This pineapple beef salad smells so good it'll make your mouth water the moment it hits the table! The tender, bouncy beef is coated in glistening red chili oil, and the pineapple chunks are soaked in the sauce. Each bite is bursting with sweet and sour juices, followed by the spiciness of the beef. The crispness of the celery and chili peppers blends perfectly with the aroma of garlic, creating a rich and refreshing flavor profile. The beef is so tender you don't even need to chew it, and the sweet and sour pineapple balances the spiciness perfectly. It's so appetizing, you'll want to clean every last drop of sauce from the plate.
During the Spring Festival, with many people gathering and the freezing weather, I'm too lazy to be busy around the stove. Every time, I rely on this big pot of Cantonese-style lamb rib stew to solve the problem. A dozen pounds of meat is enough for about twenty people, it's worry-free, and makes a great impression. It always receives rave reviews! The lamb ribs are stewed until tender and fall off the bone, incredibly flavorful. The tofu skin, soaked in sauce, is soft yet chewy. The carrots are sweet and refreshing, and the water chestnuts with sugarcane add a refreshing touch. Every bite is authentic and rich Cantonese flavor. The hot pot bubbles away, the aroma filling the air – it's intoxicating! Nutritionally, it's packed with nutrients. Lamb ribs are rich in protein and iron, excellent for replenishing blood and warming the body. Angelica and angelica root remove the gamey smell, enhance the aroma, and warm the body. Hawthorn helps cut through the richness and aids digestion, while carrots and water chestnuts provide ample vitamins and dietary fiber. This pot is not only a tempting feast for the taste buds, but also full of nutritious and health-preserving ideas. When it's freezing cold, sitting around this pot and eating it together will warm your body and your heart. It is a classic Cantonese dish that combines deliciousness and health!
- Blanching: Boil water in a pot, add a little salt and a few drops of cooking oil, first put in the dried tofu shreds and blanch for 1-2 minutes, remove and rinse with cold water, drain the water, this can remove the bean smell and make the taste softer; then put the bitter gourd shreds in boiling water and blanch for about 30 seconds, quickly remove and rinse with cold water to maintain its emerald green color and crisp taste.
The delicate white cubes coated in fine coconut flakes look refreshing and exquisite. I prefer the version made with white agar powder; gelatin makes it sticky, while white agar powder has a chewy, bouncy texture that's delightfully bouncy. This one doesn't contain cream; the sweetness comes purely from milk and coconut milk, with a rich coconut flavor that's not cloying, and the sweetness is just right—completely guilt-free. A cup of jasmine tea brewed at a 1:50 tea-to-water ratio is perfect. Steep in 80-85°C water for 3-5 minutes. The fresh jasmine aroma and the sweetness of the coconut milk blend perfectly. A bite of the cube followed by a sip of tea instantly balances the sweetness, leaving you feeling incredibly refreshed. Enjoy a cup of this tea with the coconut milk cubes as an afternoon snack, or have one after a meal to cleanse your palate. Whether enjoyed alone or shared with family, it brings a sense of pure bliss.