I love making and eating toast because it's so simple and unpretentious. It's just a basic base, but even if you just chew it dry, it never feels boring. Just like eating steamed buns your whole life, no one gets bored, and some even consider it the basis of their diet. Cuisine changes daily, and even if there's no vegetables or meat for a day, you can't live without it. Without it, you can't feel at ease! The same goes for toast: leave the ultimate extension to those who are willing to add value to it. It's up to you...
Red and yellow bell peppers, bacon, mozzarella cheese, two-color toast (or original toast).
Accessories: tomato sauce.
1. Wash and dice the red and yellow bell peppers. Dice the bacon. Cut the toast into 1 cm thick slices.
2. Spread tomato sauce on the toast and place it on a baking tray lined with tin foil.
3. First spread a layer of shredded cheese, then place the diced red and yellow bell peppers, diced bacon, and finally spread another layer of shredded cheese.
4. Preheat the oven to 200 degrees, put the toast in the baking tray, and bake in the middle layer for 8-10 minutes until the surface of the toast is golden and the cheese is melted.
Cheese Baked Sweet Potato Mashed
1 peeled cooked sweet potato, 1 small block of mozzarella cheese.
1. First, use a whisk or a small spoon to mash the steamed and peeled sweet potatoes into a paste. Stir it several times to make the paste as fine as possible.
2. Pour the mixed paste into a container that can be baked at high temperature (the picture shows a small porcelain bowl for soufflé), and fill it about 90% full.
3. Press the mashed potatoes flat;
4. Grate the mozzarella cheese into thin strips using the thinner end of a grater.
5. Sprinkle the shaved mozzarella cheese on the mashed sweet potatoes, preheat the oven to 160 degrees, place the baking tray on the upper layer of the oven and bake the mozzarella cheese on the surface for about 20 minutes, depending on the firepower of your personal oven, and remove from the oven when the surface is browned.
Sweet potatoes contain dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium, etc., and are very nutritious. They are the champion of the "Top Ten Best Vegetables" selected by the World Health Organization. However, be aware that there are some things to pay attention to when eating sweet potatoes.
1. Sweet potatoes must be steamed and cooked thoroughly before eating, because the starch granules in sweet potatoes are difficult to digest without being destroyed by high temperature.
Sweet potatoes contain an oxidase that easily produces large amounts of carbon dioxide in the gastrointestinal tract. Eating too many sweet potatoes can cause bloating and hiccups. Sweet potatoes are also high in sugar, which can stimulate excessive gastric acid secretion, leading to heartburn. Excessive stomach acid causes the stomach to contract more strongly, allowing acid to flow back into the esophagus, causing acid reflux. It's best to pair sweet potatoes with some pickles, which can effectively suppress stomach acid.
3. In addition, sweet potatoes contain a lot of sugar, which the body cannot absorb all at once. The remaining sugar remains in the intestines and is easily fermented, causing abdominal discomfort. According to Traditional Chinese Medicine, people with dampness blocking the spleen and stomach, qi stagnation, and food accumulation should be cautious when eating sweet potatoes.
4. The shortcoming of sweet potatoes is the lack of protein and fat. However, people today live a wealthy life and no longer use sweet potatoes as their staple food. The nutrients they lack can be supplemented through other diets.
The Japanese Cancer Research Center recently released a ranking of 20 cancer-fighting vegetables: sweet potatoes, asparagus, cauliflower, cabbage, broccoli, celery, squash, bell peppers, carrots, cauliflower, amaranth, shepherd's purse, kohlrabi, mustard greens, tomatoes, green onions, garlic, cucumbers, and Chinese cabbage, with sweet potatoes topping the list. A dietary survey of 260,000 people by Japanese doctors found that cooked sweet potatoes had a slightly higher cancer-inhibiting rate (98.7%) than raw ones (94.4%). A Philadelphia hospital in the United States has also extracted an active substance from sweet potatoes, desandrosterone, which is effective in inhibiting colon and breast cancer.
1 potato, 1-2 slices of bacon (optional), 3 cloves of garlic, some shredded cheese, a pinch of salt, and a pinch of black pepper. (You can add other seasonings as needed, such as onion powder or Italian spice blend)
1. You need a potato, a slice of bacon, 3-4 cloves of garlic, and a piece of cheese;
2. Wash and peel the potatoes, cut into round slices, and either steam them or boil them in boiling water. Then dice the bacon and mince the garlic.
3. Turn off the heat when the potato slices can be easily pierced with a fork, then mash them into mashed potatoes;
4. Now, take a frying pan and fry the bacon and minced garlic until fragrant. Depending on your taste, you can fry the bacon a little longer to make it burnt and fragrant. You can use butter when frying the bacon and minced garlic, or you can use no oil, as the bacon itself will produce oil.
5. Pour the fried minced garlic and bacon into the mashed potatoes, add salt and crushed black pepper to taste, mix well, take a baking tray, brush a layer of butter on the baking tray, or lay a piece of tin foil, scoop a spoonful of mashed potatoes on the baking tray, and shape it slightly;
6. Finally, sprinkle some shredded cheese on the potato balls, preheat the oven to 200 degrees, and bake for about 10 minutes until the cheese melts.
Don't cut the popcorn chicken too big when making it, because it will be larger after being coated with breadcrumbs. If you cut it too big, it will not look like popcorn chicken after being coated with breadcrumbs.
1 piece of chicken breast (about 250 grams), 1 egg white, appropriate amount of flour, appropriate amount of whole egg liquid, a little salt, a little white pepper, about 40 grams of breadcrumbs (enough to wrap more thoroughly).
1. Cut the chicken breast into small pieces of equal size and marinate with salt, white pepper and egg white; (Picture 1)
2. After marinating, coat with flour; (Picture 2)
3. Coat with a layer of egg liquid; (Picture 3)
4. Finally, coat the dough with breadcrumbs, pressing both sides firmly to ensure as much breadcrumbs as possible (Picture 4)
5. Glue the chicken pieces together; (Picture 5)
6. Add oil to a pan. If the pan is small, add enough oil to cover the chicken. If the pan is large, add enough oil to cover at least half of the chicken. Fry until golden brown, then remove from the pan and drain the oil. (Picture 6)
7. Finally, I added Thai garlic chili sauce and pepper salt for dipping. Personally, I prefer pepper salt, hehe.
2 slices of whole wheat toast, 2 tablespoons of tomato sauce (2 bags of packaged tomato sauce), 1-2 mushrooms (either shiitake or octopus), appropriate amount of diced vegetables (peas, corn kernels, carrots), appropriate amount of canned tuna, appropriate amount of shredded cheese (2 sticks of shredded mozzarella).
Instructions as shown in the picture:
This French fruit pudding is delicious, with a golden crust and a smooth texture, with a light aroma of egg and milk and the sweetness of fruit.
2 eggs, 70g flour, 160ml milk, banana, cherry tomatoes, raisins, 50g sugar
2 eggs, 70 grams of flour, 160 ml of milk.
1. Beat the eggs until bubbles appear and the color turns white;
2. Sift the flour into the egg liquid;
3. Slowly add milk and stir evenly;
4. Stir the batter into a flowing liquid.
How to make the fresh fruit layer:
Bananas, cherry tomatoes, raisins, and 50 grams of sugar.
1. Cut bananas and cherry tomatoes into pieces;
2. Put olive oil in a pan, add sugar and fry until the sugar melts and small bubbles appear and the color turns brown;
3. Add the chopped fruits and stir-fry for one minute to allow the fruits to be fully coated with sugar color;
4. Spread the fried fruits and raisins on a baking sheet;
5. Pour the batter into the baking pan;
6. Bake in the oven at 160 degrees for 20 minutes.
Take a bite, the skin is golden, the taste is tender, with a light aroma of egg and milk and the sweetness of fruit.
Eat it while it’s hot after baking; you can also replace the fruit with strawberries, blueberries, cherries and other fruits; the oven temperature should not be too high to avoid burning the skin.
