Millet and chestnut porridge

LoraineRath

Drinking too much porridge in autumn is very beneficial to your body. It is also the time when chestnuts are on the market. Come on, a millet and chestnut porridge has nutritious porridge that nourishes yin and blood, nourishes stomach and kidney. The freshly cooked porridge smells like chestnut...

Braised chicken wings

LaurenceLesch

I still remember that there was a very classic scene in Stephen Chow's "Tang Bohu Ordering Autumn Fragrance","I like to eat braised chicken wings", which really made people laugh. Braised chicken wings is really a favorite dish of many people. It is simple, but it can have endless aftertaste. After boiling the chicken wings in water to remove the blood stains, it makes the chicken more refreshing, and then frying them slightly until the skin is tender and yellow. This can be a good sauce, which adds a tender taste on the outside. Coupled with the combination of rice wine, braised sauce and oyster sauce, the richness of even the banquet guests will not feel restrained.

Celery stuffed dumplings

ElliottFritsch

Ingredients: soy sauce,chicken essence,salt,dumpling skin,celery,pork,cooking wine,soy sauce,spiced powder

beef hamburger

GerardoTromp

I believe many friends love to eat beef hamburgers. In fact, it is not difficult to make beef hamburgers. We can make them ourselves, so that we can eat healthily and safely.

Peanut cream cake

BreanneHansen

You call it peanut butter cake, but I have always wanted to change the name, not that the name is not good, but because the name makes people feel like it is a cake with high calories, but in fact it is. But after thinking about it for a long time, I couldn't come up with a better name, so I wouldn't change it. <br /><br />When making this cake, I thought while making it, the calories are too high, the calories are too high. Fortunately, when pigs make this kind of troublesome cake, they usually like to make different cakes, and the same cake will usually not exceed once., unless someone proposes to eat a certain one.

Plum and peanuts

JosePfeffer

Plum and peanuts are a new type of snack. <br />You can either enter the banquet or serve as a small snack. The taste is slightly sour and sweet, and it has a very unique taste.

Shrimp balls with cheese

VitaWisozk

[Cheese Shrimp Balls] The moment you bite it open, the delicacy of the shrimp meat and the strong cheese flavor are really hard to put down...

Korean sushi

OmariFadel

There is still a certain difference between Korean Sushi and Japanese Sushi. Korean sushi uses sesame oil, sesame seeds, salt, etc. to mix rice, while Japanese sushi uses sushi vinegar; Korean sushi likes to use cooked dishes to wrap them in rice, while Japanese sushi likes to use raw fish to wrap them in rice balls; in South Korea, sushi mostly refers to seaweed sushi rolls, while in Japan, the Japanese word "sushi" also means rice balls.

Crab stick sushi

NicholeEmmerich

Making this [Crab Stick Sushi] today was a surprise. I originally wanted to roll the crab stick into the seaweed. Later, I really didn't want to wrap this beautiful and gorgeous crab stick into the black seaweed. Later, and then later, I had an idea and wrapped the crab stick outside the rice ball. <br />Hehe, it uses the Korean bibimbap method, makes rice balls, and wraps crab sticks. I don't even know what kind of sushi should be classified into! Hehe, making sushi also inspires my creative desire! <br />I love this crab stick sushi! I hope you like it too!

Hong Kong-style tomato beef noodles

JeremyReynolds

This noodle mainly absorbs the characteristics of Guangdong noodles. The smooth noodles with elastic teeth must absorb the essence of the soup, and the soup must be fresh, sweet and delicious. To make a bowl of delicious noodles or brew delicious soup, you must never use chicken essence, monosodium glutamate, strong soup treasure and other flavors. The strong taste must come entirely from natural ingredients. The teacher said that this is the basic requirement of authentic Hong Kong cuisine and should also be the basic requirement of Cantonese cuisine. Why Cantonese cuisine and Hong Kong cuisine are more expensive than other dishes has a lot to do with the production process. A qualified chef must never use MSG or chicken essence. Of course, many hotels boast that they don't use MSG and chicken essence, but they actually use it, especially for making soup. The umami flavor of a few hours can be completed in just a few seconds, saving a lot of cost. <br />Therefore, some high-end hotel restaurants now invite some high-end chefs to cook directly in front of customers. The entire production process, from ingredients to seasonings, is transparent, allowing diners to eat with peace of mind. In fact, as long as the cooking method is right, natural ingredients are rich in flavors and umami, and there is no need to put artificial additives at all.