The proportion of modern dual-income families is high, and so is the proportion of people who eat out. According to a 2015 survey by the National Institutes of Health, the proportion of national high school students who eat out for breakfast and lunch is more than 80%. Another recent survey pointed out that 68% of the country's 13 to 64 year olds were eating out for three meals, and the population of breakfast and lunch eaters exceeded 10 million. This data is very alarming to see, in fact, at home dining is really not difficult, often eating out of the dining is not safe for health is a hindrance.
Like a new baby, I've been busy, and I'm always looking for ways to make things quicker, so I'm always looking for easy ways to make things quicker, so I'm always looking for easy ways to make things quicker, so I'm always looking for easy ways to make things quicker, so I'm always looking for easy ways to make things quicker, so I'm always looking for easy ways to make things quicker, so I'm always looking for easy ways to make things quicker, and I'm always looking for easy ways to make things quicker. Therefore, choosing the "Kaho Series" has given our family peace of mind, minimized our worries about meals, and given us more time to bond with each other. In this post, we'll share our post-eating tips and our family's secret to serving food quickly, so don't miss it if you want to know more, just keep reading.
First up, our brunch and snack friends, the Kaho Pie series, which has five classic flavors: scallion pie, scallion roll, scallion pancake, scallion pancake, and omelette crust, which are made with different textures and flavors in mind, to satisfy the consumer's every preference.
The Kaho Pie series is very different from the usual way of adding frozen scallions to the pies, Kaho uses local fresh scallions, and the flour is also chosen from high-cost, non-mixed flours, and does not add chemical additives that are not good for the human body, such as preservatives, bleach flours, etc., so that the consumers can have the most natural and delicious food.
Our family often eat bread for breakfast, but bread every day to eat is tired, so you want to change the taste of the omelet (because I love to eat, huh?) This time there is a packet of freezer "card good omelet crust" is very convenient, hit an egg fried, sprinkled with some of the ingredients you like (ham, cheese, tuna, meat floss ...), and then lay the frozen omelet crust is originally cooked food! Fry it, cut it up, serve it and you're ready to go.
The thin, soft crust is a bit crispy and delicious, and sometimes we feel like we don't have enough for one serving!
In addition to omelettes for breakfast, I've recently become obsessed with Kaho's Scallion Rolls, which are more distinctive, crispy on the outside and Q on the inside, and rolled with the old-fashioned preserved eggs and corned beef that we all love.
The old morning taste of vegetable preserved egg burrito practice is to refer to the "laurel official website recipe", as long as you are ready to card good green onion oil burrito, egg, green onion and vegetable preserved, at any time you can immediately come to a fragrant delicious burrito Oh.Next, beat the eggs, add chopped green onion and preserved vegetables, and fry until half-cooked.
Cover the pan with the fried Kaho Scallion Rolls, fry them briefly, spread some veggie oyster sauce or sweet chili sauce on them, and then use a spatula to help roll up the rolls. Cut up the pieces and serve on a plate! This burrito is so much better than the ones you can get at breakfast restaurants. The salty and crispy preserved vegetables, the fresh scallions, the smooth and fluffy egg, and the crispy and soft pie crust make it so delicious and satisfying to bite into!
With such a delicious burrito, you can make a beef burrito at home that is as good as a professional restaurant.
When I'm hungry in the afternoon, I like to fry up a few slices of Kaho's Scallion Pie, which is rectangular in shape and thinner than a scallion burrito, because it's made using the same machine used to make lasagna pies in pastry stores!
I like to fry several slices and then cut them into small pieces, so it's easy for kids at home to eat them. The thin and crispy with full of green onion, the more you chew the more fragrant, eaten directly on the delicious, dip a little chili sauce or sweet chili sauce is also good.
For lunch and dinner at home, we usually keep some dumplings in the freezer because Pai Niu likes them so much. Among the dumplings we eat at home, Taiwan's local homemade "Kaho Handmade Dumplings" is one that I think is full of filling, soft and tender skin, and has a great flavor and freshness, and it's very affordable.
The Kaho Handmade Dumplings are currently available in leek and cabbage, both of which are delicious. Leek and cabbage may seem like common flavors, but the ingredients used are very different from those used in ordinary market dumplings. The Kaho Cabbage Dumplings are made from Japanese varieties of cabbage that have been cultivated by farmers along the coast of Yunlin for 120 days and harvested only when they are ripe, which is not only sweet, but also rich in minerals. After harvesting, the yellow leaves are carefully hand-picked and then cut at a controlled temperature of 7°C to lock in the freshness and sweetness of the cabbage.The dumplings are made with a 3:1 ratio of fat to lean pork and a handmade, elastic dumpling skin.
It is because of this careful selection, strict control and attention to the ratio of the production, the taste can be eaten out of the thick work of the heart, so to give the family card a good choice of course, you have to pick such a clear source of food, carefully made! When you open the package, you can see a full of lovely dumplings, the quantity is enough, just this box is enough for a small family to have a dinner.
The original cabbage and pork dumplings are very tasty, and the cabbage and pork are very fresh, and with a full broth, sweet and salty, not over-seasoned, so you can eat the freshness of the ingredients, and each one is full of stuffing, and the portions are balanced, plus the skin is soft and tender with Q, really delicious.
Hand-kneaded and stuffed, the outer skin is firm and chewy, completely covered with the rich aroma of leeks and the perfect proportion of fresh pork, the filling is solid, juicy and flavorful; there is no strong leek flavor that is daunting, and it tastes especially sweet.
The quickest way to eat them is to boil them, but occasionally I steam them, and when I want to change things up, I pan-fry them to make fried dumplings.
But if you think that's the only way to eat dumplings, you can do that too - turn them into a creative dish for your table. The first thing you need to do is to make it look like you're in the middle of something! Like this.
The ingredients for this dish are common household ingredients and seasonings, except for "Kaho Handmade Dumpling with Cabbage" and "Kaho Handmade Dumpling with Chives".
Ingredients: 1/2 cup pizza sauce, 1/2 cup baked cheese, 1/6 red bell pepper, several slices of ripe pineapple, 150 grams of cauliflower, 1/2 cucumber, 1 spoon of white sesame seeds, 1 egg. Sesame dressing: 2 tbsp sesame paste, 4 tbsp hot water, 1 tbsp sugar, 1 tbsp vegetarian oyster sauce, 1 tbsp vinegar, 1 tbsp sesame oil.
It's not difficult to prepare the above ingredients, then boil about 10 dumplings each of kohlrabi and leek dumplings, and drain them.
I served the leek dumplings with shredded egg, cucumber and sesame sauce. Wade liked it so much that he said the leek dumplings were already delicious, but with the fresh cucumber and fried egg, and the salty, slightly spicy sesame sauce, it was a great appetizer. The hot summer to come on this one really cool, no wonder he ate while raving, the harm is still breastfeeding can not eat leek flavor of my mouth, I thought when not breastfeeding I must also come to a plate to enjoy.
In addition, I put the cabbage and other ingredients together on a baking sheet, coated with pizza sauce, sprinkled with cheese, and baked in the oven to become a delicious baked. Pai Nui and I love this way of eating, there are not only full of various nutrients in one plate, but also very fragrant and thick cheese, who wouldn't be tempted to look at it. This can also be done with the children at home, please ask them to set up the ingredients, you can get to know the ingredients together with hands, not only fun and educational, but also the most wonderful pre-dinner parent-child interaction time it. With a little ingenuity, dumplings can become the center of attention at the dinner table!
The Kaho line of products is easy to buy and quick to cook, so cooks like us can spend more time with our families and children, and provide well-balanced meals to take care of the whole family.
So don't worry about what you're going to eat for the next meal, the Kaho Collection is a great way to make sure you have a great meal at home!
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Reprinted with permission from Nata Nata Original source How do you make Kaho's choices for delicious meals and snacks for your family and kids? There are Kaho Handmade Dumplings - Fresh Dolphin with Chives, Fresh Dolphin with Cabbage & Kaho Scallion Pie, Scallion Burrito, and Egg Cake Crusts that can be served quickly! (Contains vegetable nursery burrito, card good double dumplings practice sharing)