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  • Ingredients 700 grams / 1.5 pounds fresh blueberry 220 grams / 8 ounces white sugar 1/2 lemon Directions 1. Rinse the blueberries, drain   2. Pour blueberries in a pot, pour white sugar in the pot   3. Mix until even, set aside for 2 hours   4. Heat the pot over high heat, bring to a boil, turn down the heat, mix and mash the blueberries, boil to thicken the jam   5. Squeeze lemon juice in the pot, mix until even   6. Boil until the jam thickened   7. Pour the jam in jars, seal with the lid, take the jars upside down, cool down   8. Put the jars in the refrigerator. take out when ready to use
  • Ingredients 1 cup pea starch 1 piece cucumber, julienned 1 tablespoon minced garlic 1 tablespoon chopped ginger 2 tablespoons chili oil 1/4 cup peanut, baked and chopped 1 teaspoon salt Directions 1. Pour pea starch in a large bowl, pour 1 cup of cold water in the bowl, mix until even, set aside   2. Heat a pot over medium heat, pour 5 cups of cold water in the pot, bring to a boil   3. Pour the starch water mixture in the pot, mix until even   4. Boil for several minutes, until thickened   5. Pour the mixture in a flat bowl, cool off   6. Once cooled, take the bowl upside down, take out the bean jelly   7. Slice the jelly, put in a dish, top with cucumber, garlic, ginger, peanut, some salt, and chili oil, serve
  • Ingredients 400 grams / 14 ounces mulberry 70 grams / 2.5 ounces white sugar 1/2 lemon Directions 1. Trim and rinse mulberries, drain, pour in a pot, pour white sugar in the pot   2. Mix until even, set aside for 1 hour   3. Mash the mulberries   4. Heat the pot over medium heat, bring to a boil, turn down the heat, mix to prevent sticking   5. Squeeze lemon juice in the pot, mix until even   6. Pour the mulberries in a jar, seal with a lid, put in the refrigerator, done
  • Ingredients 10 eggs 1/2 cup salt 1 bowl red vinasse Directions 1. Clean and rinse eggs, drain, until dried   2. Pour red vinasse and salt in a large bowl, mix until even   3. Dredge the eggs in the bowl, until coated   4. Put the eggs in a large jar   5. Pour all the remaining red vinasse in the jar, seal the jar with a lid, put the jar in a cool, dry, well ventilated place for 20 days   6. Take out, boil for about 6 minutes, serve
  • Ingredients 450 grams / 1 pound mung bean Directions 1. Soak mung beans in cold water for a whole day   2. Rinse the mung beans, put in a colander, cover with  cheesecloth, sprinkle some water on the cheesecloth   3. Take a large bowl, pour little water in the bowl, put a rack in the bowl   4. Put the colander on the rack in the bowl, put the bowl in a dark and warm room, sprinkle some water on the cheesecloth everyday   5. 3 days later, take out the mung bean sprouts, rinse, prepare to cook
  • Ingredients 1 cup brown bean 1/2 cup brown sugar Directions 1. Rinse the brown beans, pour the brown beans in a bowl, pour some cold water in the bowl, put the bowl in the refrigerator to refrigerate for a night   2. Take out the soaked brown beans, rinse, pour in a slow cooker, pour some water in the cooker, heat the cooker over low heat, cook for a night, pour brown sugar in the cooker, continue to cook for 12 hours   3. Pour the  bean mixture in a bowl, put the bowl in the microwave oven, heat until thickened, put the bowl in the refrigerator, done

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  • cooksnack
    cooksnack published a blog post How To Make Blueberry Jam
    Ingredients 700 grams / 1.5 pounds fresh blueberry 220 grams / 8 ounces white sugar 1/2 lemon Directions 1. Rinse the blueberries, drain   2. Pour blueberries in a pot, pour white sugar in the pot   3. Mix until even, set aside for 2 hours   4. Heat the pot over high heat, bring to a boil, turn down the heat, mix and mash the blueberries, boil to thicken the jam   5. Squeeze lemon juice in the pot, mix until even   6. Boil until the jam thickened   7. Pour the jam in jars, seal with the lid, take the jars upside down, cool down   8. Put the jars in the refrigerator. take out when ready to use
  • cooksnack
    cooksnack published a blog post How To Make Bean Jelly
    Ingredients 1 cup pea starch 1 piece cucumber, julienned 1 tablespoon minced garlic 1 tablespoon chopped ginger 2 tablespoons chili oil 1/4 cup peanut, baked and chopped 1 teaspoon salt Directions 1. Pour pea starch in a large bowl, pour 1 cup of cold water in the bowl, mix until even, set aside   2. Heat a pot over medium heat, pour 5 cups of cold water in the pot, bring to a boil   3. Pour the starch water mixture in the pot, mix until even   4. Boil for several minutes, until thickened   5. Pour the mixture in a flat bowl, cool off   6. Once cooled, take the bowl upside down, take out the bean jelly   7. Slice the jelly, put in a dish, top with cucumber, garlic, ginger, peanut, some salt, and chili oil, serve
  • cooksnack
    cooksnack published a blog post How To Make Mulberry Jam
    Ingredients 400 grams / 14 ounces mulberry 70 grams / 2.5 ounces white sugar 1/2 lemon Directions 1. Trim and rinse mulberries, drain, pour in a pot, pour white sugar in the pot   2. Mix until even, set aside for 1 hour   3. Mash the mulberries   4. Heat the pot over medium heat, bring to a boil, turn down the heat, mix to prevent sticking   5. Squeeze lemon juice in the pot, mix until even   6. Pour the mulberries in a jar, seal with a lid, put in the refrigerator, done
  • cooksnack
    cooksnack published a blog post How To Make Salted Red Vinasse Eggs
    Ingredients 10 eggs 1/2 cup salt 1 bowl red vinasse Directions 1. Clean and rinse eggs, drain, until dried   2. Pour red vinasse and salt in a large bowl, mix until even   3. Dredge the eggs in the bowl, until coated   4. Put the eggs in a large jar   5. Pour all the remaining red vinasse in the jar, seal the jar with a lid, put the jar in a cool, dry, well ventilated place for 20 days   6. Take out, boil for about 6 minutes, serve

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