Make Indian Curry Chicken Dices Soup

500g drumsticks, 50g carrot, 50g potato, 20g outermost layer of skin,

Directions: 1. Debone drumsticks, and cut drumsticks into small dices, then add a small amount of salt,cooking wine, green onion, ginger, dry starch, and pickle them for 15 minutes; 2. Cut carrot and potato into cubes, cut outermost layer of skin into strips; 3. Heatcooking oil until hot, fry green onion and ginger, and pour the pickled chicken dices; 4. Stirring Fry chicken dices until the color is changed, pour cooking wine and soy sauce, continue to stirring fry for a while, then take it out for using; 5. Heat vegetable oil until hot, pour carrot, potato and outermost layer of skin to stirring fry for a moment, at the same time, add a small amount of salt; 6. Add fried chicken dices, stirring fry evenly; 7. Add a tbsp of Indian curry; pour a right amount of water to boil it; 8. Pour them into marmite, cooking 15 minutes with small and medium-sized fire; 9. When the ingredients is soften and mature, soup is thick, put green onion into it, that’s ok.

Yolk Apple Pie

Ingredients For Making Apple Pies

300g Flour Two apples
5g Baking powder amount of sugar powder
6g yeast powder Amount of shredded coconut
1/2 lemon


Yolk Apple Pie Making Directions

1. With warm water dissolving yeast powder, and then mix it with baking powder and flour, until the dough feels elastic.
2. Peeling and slicing the apples into pieces, adding the right amount of sugar into the lemon juice.
3. Roll the dough into round, anointing with oil in the bottom of the faction disk, and then put the bread in the pie plate, and firm some holes in the top of it.
4. Rub some eggs on the pie crust, then put some coconut block above it, after that, recapture some apple pieces and throw into a layer of shredded coconut.
5. Finally, throw some powder sugar into the apple layer, covering the pie with grid.
6. Put it into the preheated oven, lit 230 degrees and bake for 25 minutes, before baking, coated it with egg yolk on the top, then baking it for another two minutes, it will be OK.
7. Use the pizza knife to slice it, eat it with the whole family, 10 inch pie tin can for 4-5 persons, if there is no pie dish, with a pizza plate or bread plate.

Make Peanut Butter Cups

Ingredients

16 oz semisweet chocolate, chopped
1/2 cup creamy natural peanut butter
2 tbsp butter, softened
1.75 oz confectioner's sugar (1/4 cup+2 tbsp), sifted

Yield: Makes 12-18 peanut butter cups (depends on how thick you make the layers)

Directions

cup muffi tin for making cup snacks

1. Line a standard 12 cup muffin tin with paper cupcake liners.

2. Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter.

3. Distribute the melted chocolate into the 12 muffin tins. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.

4. In the meantime, whip the peanut butter and confectioner's sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place in the freezer for 15 minutes.

The shaped peanut butter cups

5. Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.

home made peanut butter cups

6. You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!