Homemade dried osmanthus

CarmineHansen

Not long ago, the osmanthus trees downstairs and on the street were full of osmanthus flowers. Waves of fragrance floated in the wind, giving people a feeling of relaxed and happy. However, the good times did not last long. The weather forecast said that it would rain at night, so the flowers in the tree were about to turn into flowers. In order to keep the fragrance, in the afternoon, I quickly laid two disposable tablecloths under the tree, stood under the tree and shook the trunk hard for a few minutes. Wow, osmanthus seemed like snow, and my whole body was covered with osmanthus. It was so fragrant.

Dry fragrant beer duck

VirginieKoch

Muscovy ducks have high nutritional value. Not only do they have much higher protein content than livestock meat, but they also contain higher amounts of trace elements such as iron, copper, and zinc. It has the effects of nourishing yin, replenishing deficiency, diuretic and swelling. It is a very nourishing soup ingredient in autumn and winter. <br />Dry and fragrant beer duck, no water is added throughout the process, only beer is added. Then cook until the duck meat is crispy and the soup is dried.

Sichuan Red Soup Hotpot

DaisyTromp

Hot pot is my favorite. My biggest dream in my life is to open a hot pot restaurant and eat hot pot every meal... haha

Fried rice with celery and egg

SophiaSauer

Ingredients: chicken essence

roast chicken

AdrainSwaniawski

Ingredients: chicken,barbecue sauce

Japanese tofu salad

AmayaBogisich

Vinegar: Cold dishes mixed with vinegar and cannot be used as the main course. After Japanese improvement, the Western salad has become an important member of the salad series. This time, the salad is a Japanese tofu salad.

Zanthoxylum bungeanum cake

PerryHermiston

Bamboo loves to eat pepper cakes, so I made a few when I had time. They were not bad...

tenderloin patty

AlfredaHerzog

Tenderloin patty-it's our street snack. <br />It will be sold in the streets and alleys sooner or later. It is a favorite delicacy for children. <br />The crispy dough is sandwiched by slices of meat with the fragrance of cumin. When you take a bite, your mouth is full of fragrance, and the more you eat, the more addicted you become. <br />However, the hygiene outside is really worrying now. As long as you spend some time, you can still make a delicious street snack at home-loin patties.

mackerel sushi

CarolinaCassin

There are many types of sushi. This is called Kami sushi and belongs to Edogawa sushi. <br />Authentic Japanese sushi will not be fishy at all, because the freshness of the ingredients and the correct method will only produce a fresh, sweet, smooth and tender taste. <br />Soak your hands in ice water before making sushi, which can reduce the temperature of your hands and cool the oil on your hands in a short period of time, so that your hands can avoid getting stained with fish, which affects the taste of sushi. <br />Especially for sashimi, you cannot touch it directly with warm hands, which will affect the freshness of the fillets. Usually a basin of ice water is prepared. Before making sushi, place your hands in the ice water for a few seconds before starting to make sushi. Once your hands start to heat up, put them in the ice water to cool down. In addition, the temperature on the palm is low, and the sushi rice does not stick to the hand so easily. <br />Deboning and cutting sashimi is a very professional subject. Be sure to pay attention to the tendon position and texture, cut it against the pattern, and cut it with one stroke, so that the fiber of the fish will not be damaged and the loss of water will be reduced. The sashimi will not be easily moldy and lose its elasticity. <br />This is basic knowledge. Because the main flavor and nutrients of fish are concentrated in the tendons and texture, they can only be preserved by cutting them against the patterns. The knife is the soul of cutting fish slices. The better the knife, the easier it is to retain the flavor of the fish. Before cutting, you also need to place the knife on ice to chill.

Braised pork with glutinous rice

AdeliaMurphy

Wash the main ingredients and place them on slow fire to roast the skin. After the skin surface has formed even small bubbles, scrape and wash again, add water and boil until medium cooked, and cut into 10cm meat cubes; place the meat cubes in the stock, add seasonings and spices, simmer *, remove, carve on the meat skins, place the meat in a steaming bowl, add chicken juice, red ginseng, glutinous rice, rock sugar, and refined salt, put them into the cage, steam, and buckle them in the container; Place another wok over medium heat, add ginseng juice, wolfberry, and rice mushroom, stir fry, make a large and second-rate sauce, sprinkle the sauce on the meat, pour a little chicken oil, sterilize and seal.