Welcome to my little purple corner.
A cozy corner for curious minds, where everyday moments become lasting memories.
Here you'll find:
🍳Home Cooking 📚Free eBooks ✈️ Travel Journals 📝 Everyday Reflections 🌸 Gentle Stories for the Heart 💜 This is where home cooking meets heartfelt growth, all wrapped in the gentle wisdom of purple.
欢迎来到我的紫色小天地。
这里记录着：
🍳家常料理 📚免费电子书 ✈️ 旅行日记 📝 生活点滴 🌸 温暖文字
💜 愿每一个平凡的日子，都能留下一点温暖、一点勇气，以及一抹属于紫色的宁静。让我们一起，
把平凡的日子，活成高「紫」量的人生。
2. Sifted in self raising flour + salt in batches and mix well after each addition, follow by add in peanut powder and mix well again.
3. Knead into soft dough, cover and let it rest for 15 mins.
4. Divide soft dough into 5-6g each portions shaping into small ball, press down to make a circle shape, use straw to make a circle (optional), brush a thin layer of egg yolk.
5. Pre-heated oven 170°C(without fan), bake for 12-15 mins or until browned.
如何让家里年味儿十足呢？！简单的DIY亲子手做红包小灯笼🏮，营造简单的春节氛围感。Simple DIY Chinese new year crafts with red packets, easy tang lung to create festive feels at home sweet home.
鱼鳔粉丝干贝豆腐蛋花羹，春节或任何佳节都适合摆上台面的一锅熟简易佳肴。
Simply quick and easy one pot recipe during festive season, replace shark fin with glass noodle and the fish maw scallop egg drop soup still taste as delicious as usual.
{Ingredients} Chicken / pork bones, fish maw (diced), glass noodles 1 pack, enoki mushroom 1 pack, mushroom 3pcs (soaked till tender, diced), soaked mushrooms water ½ cup, some dried scallops, some black fungus (soaked and shredded), some shredded carrots, tofu half box (diced), eggs 2 pcs (beaten with some sesame oil), tapioca flour 5 tbsp (mix with 3 tbsp of water), chopped garlic 1 tbsp, chopped ginger ½ tsp, diced bottom part of green onion 1 tsp, diced green onion, water 1000ml, pork lard/cooking oil 1 tbsp.
{Seasonings} Shao xing wine 2 tbsp, salt 1 tsp, soy sauce 2 tbsp, oyster sauce 1 tbsp, black soy sauce 1 tsp, sesame oil 1 tsp, some pepper and black vinegar.
{Directions}
1. Heat up oil to sauté onion, garlic and ginger till fragrant, add in diced mushrooms, season in wine, add in black fungus to stir-fry, follow by add in carrots, season in salt, pepper, mushroom water and water; add in chicken bone, scallops, season in oyster sauce, soy sauce and black soy sauce to mix well, cover up and bring to boil.
2. Season in sesame oil, add in fish maw, glass noodles, enoki mushroom and dice tofu, stir slowly and cover up to continue cook until bring to boil again.
3. Remove chicken bone, slowly add in tapioca flour solution, follow by egg’s mixture and stirring continuously to ensure well mixed, season in some black vinegar, pepper and diced green onion and bring to boil. Serve with some green onion/ Chinese celery, pepper and black vinegar.
