What to Cook with cold water – Tasty Recipes to Try
Looking for recipes with cold water? We’ve got simple, tasty ideas the whole family will love — perfect for everyday cooking.
Recipes with cold water
A soft, sweet steamed mantou with rich brown sugar flavor, paired with a light, airy Ma Lai cake-style center. Made with yeast-raised dough and a smooth brown-sugar batter (with tapioca starch for bounce), it’s a warm, comforting treat that feels like a dim sum-style dessert you’ll want to eat straight away.
undefined
I love egg yolk crisps so much, but I have a procrastination problem (I have prepared the lard for a long time). I always want to make them but I don't start. But once I start making them, I will start the "mass production" mode, bake a large plate, and then put them neatly in the freezer. This homemade egg yolk crisp can be stored for three months without any problem, and it is super convenient to eat whenever you want. The egg yolk crisps made by yourself are very fragrant, which is completely different from those bought outside. After tasting the ones you make yourself, I guarantee that you will never look down on those sold outside again. ~ Take a bite, the crispy skin falls apart, the salty and fragrant egg yolk is matched with the delicate bean paste, the taste is super rich, it is so satisfying, who would not be confused after eating it! Whether it is eaten by yourself or given as a gift, it is especially suitable. You can enjoy the delicious food at any time when you eat it yourself, and it is also very face-saving to give it to others. It is a real "social hard currency".
Flavor characteristics: This is a quick-pickled vegetable (pickled pepper radish), with a short pickling time (usually a few hours to a day before eating). It has a sour, spicy, and crunchy taste, with the numbing aroma of Sichuan peppercorns. It is refreshing and appetizing, and can also be eaten as a snack.
Jelly
A refreshing bowl of Korean cold noodles tossed in a punchy, sweet-savoury gochujang sauce with gochugaru, garlic, soy sauce, and sesame oil, then topped with crisp cucumber and apple strips for a cool, crunchy contrast. Spicy, bright, and seriously satisfying—perfect when you want big flavour without heaviness.
- 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.
：After being blanched and rinsed with cold water, the long beans retain their crisp and tender texture, and they make a crisp sound when chewed, giving people a refreshing feeling.
undefined