Best enough water Recipes for Everyday Cooking
Make the most of enough water with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with enough water
～The instant duck necks and duck wings I bought are like "human water recycling stations"? After eating, I'm going to make friends with the water dispenser! 😂 ～This pot of duck army (duck head, duck neck, duck wings), paired with green pepper, red pepper, and dried chili peppers, forms a "three-pepper bombing group", and joins hands with beer, green onions and ginger to stage a passionate carnival in the pot. Rock sugar and light soy sauce are cleverly combined to coat the duck army with tempting sauce, and the aroma of the stew is overflowing. Take a bite, the triple pepper aroma goes straight to the top of the head, and the spicy and spicy layers are progressive, making people shout "This duck is so addictive" while slurping, and they can't stop at all! ～Unlimited refills of homemade iced green plum wine, enough duck, just need you, the "human joke teller" to support the scene!
The recipe is very simple. The dough is kneaded to have a translucent texture like watery skin. After steaming, it will rebound quickly when pinched. It is chewy enough to pull out threads when bitten. The wheat aroma becomes stronger and stronger in the mouth. Don't worry if you don't have a watery face. Take a bite of this "reflective" chewy steamed bun. Who would want those "puffy" steamed buns that are supported by additives~ 😆
1. Cut the beef brisket into pieces, simmer over high heat, add sliced ginger, add the beef brisket, and simmer over low heat for 10 minutes. Drain and rinse for later use. 2. Peel and cut the radish into pieces. Set aside. 3. Heat oil in a pan, saute sliced ginger, spring onions, garlic, star anise, bay leaves, add minced beef, saute until fragrant. 4. Add white radish, oyster sauce, a little sugar and soy sauce, stir well, add enough water and simmer. 5. Reduce heat, cover and simmer for 20 minutes, until the sauce reduces. Turn off heat and bake for 15 minutes. Then, simmer again over low heat for 20 minutes, turn off heat, and simmer for another 15 minutes.
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!
The free-range chicken soup in the clay pot simmers with warm, comforting steam. The golden broth is thick, glossy, and rich, a pure, natural color from the chicken itself. The chicken pieces are stewed until tender, falling off the bone with a gentle touch. Mixed with the sweetness of red dates, the subtle umami of goji berries, and the rich flavor of shiitake mushrooms, every sip of the soup is so delicious it makes your mouth water. The original, rustic aroma spreads across your tongue, warming you to the core.
These soft-boiled eggs are cooked just long enough to keep the yolk beautifully runny, then left to soak in a sweetened soy-based marinade with mirin and Japanese cooking wine—perfect over rice or enjoyed on their own.
A mouth-watering Indonesian snack, made from grated and mashed sweet corn, then mixed with spices such as shallots, garlic, and curly chilies. The dough is enriched with eggs and wheat flour, resulting in a texture that is crispy on the outside and soft on the inside. The natural sweetness of the corn blends harmoniously with the savory spices, creating a distinctive and alluring taste. Often served as a complement to main dishes or afternoon snacks, it is delicious eaten with chili sauce or shrimp paste sauce.
Black seaweed wrapped around white rice, topped with pink, tender Arctic sweet shrimp. Their tails were a vibrant red, as if they'd just jumped out of the water. Placed on the sushi, they looked like a blanket of vibrant red, a breathtakingly fresh quilt covering the rice. Sandwiched between the shrimp and rice, the cheese slices were gleaming with a milky aroma. Inside, tucked away in intestines and crab sticks, the meaty aroma was enough to make your mouth water! The carnivore in my family was so enchanted by the sight of this plate of sushi that he rushed over in two steps. The first bite revealed the crisp seaweed and soft rice, followed by the freshness of the Arctic sweet shrimp, the fragrance of the intestines, and the springiness of the crab sticks. The cheese still sizzled with a milky aroma, and the sweet and sour Thousand Island dressing and mayonnaise accentuated the meaty flavor. The sushi was so fresh, fragrant, and satisfying that I couldn't stop. Look at that guy, his chopsticks seem to have legs, he puts one bite after another into his mouth, and in the blink of an eye, half of the plate is gone, and he is still mumbling, "the shrimps are so fresh" and "the cheese and meat are so delicious together", and finally he picks up the plate and puts it into his mouth, the whole plate is gone in the blink of an eye, and after finishing it, he licks his fingers with satisfaction and shouts, "I'll make another plate tomorrow!"
No one can resist the temptation of chocolate cake, especially this Valrhona chocolate cake, which is irresistible. However, cocoa cake is a "baking nightmare" for many people - the two hurdles of fat and consistency alone are enough to make countless people shy away from this kind of cake that is easily "defeated". The cocoa butter it contains is like a "time bomb", which will disintegrate the bubbles in the meringue if you are not careful; and after the cocoa powder absorbs enough water, the batter becomes thick and sticky. If you use a little force when stirring, the meringue that has been whipped with great difficulty may lose its bubbles and collapse. If you want to bake a fluffy cocoa cake that does not shrink, the following method can make it easy for you to control it~