Comfort Food Recipes with 1 tsp white sugar
Cozy up with these comforting 1 tsp white sugar recipes — simple dishes that warm the heart.
Recipes with 1 tsp white sugar
As soon as these fermented bean curd chicken wings arrive, the aroma hits your nose! The skin is grilled to a gleaming shine, then crispy and tender. The salty aroma of fermented bean curd, combined with the gravy, wafts through your mouth, soaking up the flavor even between the bones. The best way to enjoy them is to just bite them with your hands, skipping chopsticks. You'll have to wipe the sauce off your fingers afterward, and then stare at the plate wondering, "Why didn't you grill a couple more?"
The coral-pink radish slices are translucent and juicy, their juices shimmering and clear. The initial crispness is refreshing, followed by a burst of sour and spicy flavors, mingled with the aroma of garlic. The subtle spiciness is tempered by a sweet aftertaste, making the food even more appetizing with every chew. Enjoy it with porridge for breakfast, instantly refreshing the light dish; with rice for lunch, it dispels the greasy, everyday air; as a dinner snack, it awakens tired taste buds; and as an appetizer at banquets, its vibrant presentation and crisp texture instantly capture the eye. It's a flavorful surprise that complements every meal, season after season.
The chicken is tender and smooth, and every bite is full of the unique coconut aroma of the ginseng. The two delicious flavors are intertwined and will be snatched up as soon as they are served. The method is also super simple and does not require superb cooking skills. First, marinate the chicken, then put the soaked ginseng and chicken into the rice cooker, press the switch and wait. No need to watch in the middle, it is easy to get it done, even a kitchen novice can easily serve delicious dishes.
This bowl of sesame sauce wide noodles is thoroughly coated in rich sesame sauce, each strand glistening with oil. Sprinkled with white sesame seeds and vibrant green cilantro and chopped green onions, the reddish-brown and vibrant green hues are so appetizing just by looking at them on the table! The noodles are chewy and smooth, while the sesame sauce is rich and mellow, with hints of garlic and spiciness. With one bite, the smoothness of the sesame sauce and the springy texture of the noodles explode in your mouth, creating a perfect blend of sour, spicy, salty, and fragrant flavors. The more you eat, the more addictive you'll be, and you'll want to lick the sauce from the bottom of the bowl! Wherever you find yourself in China, if you're craving Xiangmihu sesame sauce wide noodles, try your luck at a local snack street or family restaurant, or make one at home using our recipe. Get started now; you're guaranteed to fall in love with them! They're even more delicious than those sold outside!
The green of shredded cucumber, the golden color of fried eggs and the whiteness of shrimps are spread on the chewy buckwheat noodles. The sauce is flavored with garlic, chili powder and sesame oil, and then added with soy sauce, vinegar and oyster sauce to enhance the flavor, sugar and salt to blend the taste, and a few drops of sesame oil and pepper oil to make the aroma more layered. The red, green and white are intertwined, and the sour, spicy and fresh fragrance bursts on the tip of the tongue. Buckwheat noodles are low in fat and high in fiber, shrimps are rich in protein, and cucumbers are refreshing and relieve greasiness. You must know how to make the soul sauce, which can be mixed with cucumbers, preserved eggs, etc.)
This homemade Shunde Sauna Chicken perfectly embodies Shunde cuisine's hallmarks of freshness, lightness, and emphasis on the natural flavors of the ingredients. Made with winter melon and cordyceps flowers, it eliminates the need for a separate broth. The chicken is marinated according to Shunde tradition, then steamed for 12 minutes. Turn off the heat and simmer for another minute. The resulting chicken is tender and juicy, while the winter melon imbues it with the freshness of the chicken and the aroma of the mushrooms, creating a sweet, tender, and refreshing dish. The cordyceps flowers also blend in with the freshness of the chicken, creating a refreshing and delicious dish that goes well with rice. It's a time-saving and effortless recipe for everyday cooking. Nutritional wise, it aligns perfectly with Shunde cuisine's health-promoting principles. The chicken provides high-quality protein, the winter melon clears heat and promotes urination, and the cordyceps flowers contain nourishing amino acids. Whether serving meals or simply entertaining guests, this is an authentic and practical Shunde home-style dish.
Sweet and sour pork is an appetizer with good color, aroma and taste. Choose pork tenderloin with fascia, the meat is tender and not too dry or fat. It is not like eating in a restaurant, which is like opening a blind box. Sometimes the meat is old and stuck in your teeth, and sometimes it is greasy and hard to swallow. You can control the ingredients when you make it yourself. The fascia locks in moisture. After frying, it is crispy on the outside and tender on the inside. The sweet and sour sauce covers each piece of meat, making it safe and enjoyable to eat. Deliciousness is so simple...
The fresh fragrance of cordyceps flowers and the sweet fragrance of red dates linger, and the chicken is soaked in the soup and tender and boneless. It is smooth and delicate, the sweetness of red dates penetrates the texture, the cordyceps flowers are crisp and refreshing, and the soup adds flavor to the rice. Rich in amino acids, iron and various trace elements, it replenishes the body and nourishes the blood. It is a classic steamed dish that is nourishing and delicious. I can finish two bowls of rice with the soup. Others save their money in bank cards, and my money saves calories.
Two types of pork dumplings—one filled with minced pork mixed with soaked black (white-back) fungus and fried garlic, the other with pork mixed with chopped Chinese chives and garlic—each crowned with a shrimp piece. They’re wrapped in wonton skins, boiled until tender, and best dipped in aged black vinegar.
Traditional Teochew radish cake is usually deep-fried, but this twist is a fun twist! First, steam it to allow the sweet potato flour to blend with the shredded radish, Chinese sausage, and celery, locking in the soft, chewy texture. Then, pan-fry it until the crust becomes golden and crispy, while the inside remains soft and fluffy. The sweetness of the radish blends with the fragrant Chinese sausage and savory celery for a rich, complex dish. This homemade dish is both delicious and satisfying, capturing both traditional flavors and new textures!