Tasty 30g white sugar Recipes to Cook Tonight
Try something new with 30g white sugar — easy recipes with ingredients you already have at home.
Recipes with 30g white sugar
This cake has a silky, cloud-like texture when eaten at room temperature. A sip melts in your mouth, and the cheesy aroma fills your nose. It's sweet but not cloying, absolutely delicious! Freezing it in the freezer is even more amazing! Once you take it out of the freezer, it has a texture like cheese ice cream: dense and slightly icy, the cheese flavor is even stronger, and the sweetness isn't overpowering. In the summer, a piece of this is cool and fragrant, and the refreshing feeling spreads from your mouth to your heart. It's even more satisfying than a brand-name dessert. It's a true freezer "happiness bomb"! This cake has been requested countless times by the Divine Beast. While it's truly delicious, it's a bit of a hassle to make. It definitely cured my procrastination. When this cake was placed on the table, the Divine Beast's eyes lit up, and I muttered to myself, "Next time...next time, I'll definitely not procrastinate." (Of course, whether I can actually do that is another matter.)
～～When I was preparing the recipe for steamed buns, I was nervous - although I have a dim sum chef certificate, can I really teach you how to make steamed buns? It was not until I drank three bowls of wine and sang "Courage" loudly that I suddenly realized: the joy of food is to try it yourself! After all, homemade steamed buns are about the smell of fireworks, and you are not going to participate in a competition, so why bother? ～～In fact, every time I look at the steamed buns just out of the pot, they are white and plump, and the thin skin and large fillings are full of fresh fragrance. Even the children in the neighborhood chase after me and say they want to learn from me! With the help of this wine and the enthusiasm of the children, I will serve the steaming hot tutorial here~ If it is not perfect, I hope you kitchen friends will bear with me! The recipe made 16.
The sweet and sour amber soup coats the ribs, and the meat is super tender when you bite it. The meat is stewed until the bones and meat are "half pushed and half pushed". The meat falls off the bones with a slight pull. It is soft but not rotten and a little elastic. The bones are so shiny that the sweet and sour taste permeates every strand of meat. The meat eater will lick the sauce on the plate every time~~
Gently pull the bread with your hand, and you'll find it soft and fluffy with a naturally light texture. The outer crust is soft and fluffy, and you can even stretch it to reveal its delicate structure. The moment you pull it open, the chocolate sauce inside bursts out with a "whoosh," creating a wonderfully warm chocolate filling that coats the chewy mochi filling, along with crunchy nut pieces. The mochi is bouncy and stretchy, the crunchy nuts balance the sweetness, and the chocolate is rich and creamy. The soft bread sandwiched with the bursting filling and nuts is a perfect combination of soft, chewy, crunchy, and sweet flavors in one bite—pure satisfaction!
White, plump and round, it looks so cute and attractive! Take a bite, the soft and glutinous skin is wrapped with smooth cream, and Oreo is sweet but not greasy. The moment you put it in your mouth, all your worries are driven away by the sweetness. It is delicious and healing when you make it yourself, and it smells so good!
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.
This dish is a common sight on the streets and in every household across China. Whether in the north or south, at summertime cold food stalls or at home dinner tables, this crispy, flavorful cold lotus root salad is a must-have. Take a bite and the lotus root crackles with a crisp, fragrant, and spicy flavor. Paired with rice, it's a delicious side dish, perfect for drinking. Even a novice cook can whip it up! It's a truly down-to-earth and delicious national dish!
full of black sesame aroma, thin slices clicking; baked to golden edges, not too sweet, light and satisfying. Perfect with a cup of hot tea or coffee, you can't stop mouthing when you open the bag, making afternoon tea or entertaining friends is decent and delicious.
"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!