Stewed Chinese chestnut with cabbage

AbrahamReichel

Ingredients: soy sauce,chestnut,cabbage,pepper,sesame oil,diced green onion,brown sugar

Japanese baked pork with tin foil

KylaReinger

Chai fish soup is one of the must-have condiments for Japanese cuisine, because the delicacy of Chai fish soup can often add more umami and aroma to food. <br />The most commonly used soy sauce in Japanese cuisine has many flavors, but it can be roughly divided into thick and light flavors. Nongkou soy sauce is deeper, has a more delicious taste, slightly sweet, and is widely used. It is needed in almost all dishes and sauces, so it has become the most important variety of soy sauce. Light soy sauce is relatively light and has a strong taste. It is generally placed in dishes that do not change the color of the ingredients and sauce. There are few general applications. <br />Generally, in Japanese cuisine, only a small amount of sauce is made with light soy sauce. (Soiled vinegar, thick eggs, and steaming in tea bowls are generally light mouthed.) However, if there is no light mouthed soy sauce, all of them can be replaced with thick mouthed soy sauce, but the color is slightly inferior. Therefore, the consumption of thick soy sauce far exceeds that of light soy sauce. Nongkou soy sauce has also become synonymous with home-made Japanese soy sauce.

Japanese roasted chicken with tin foil

PresleyJerde

Japanese-style salt yaki belongs to the dark fire of cooking things in Japanese cuisine. The most important thing is the collocation of ingredients. Chai fish stock and soy sauce are used as the basic seasonings. Here, the soy sauce used is concentrated, which tastes salty and fresh, and is different from the soy sauce used for sushi. Generally, a small amount of direct drinking water is added to flavor. <br />The taste of roasting is very similar to the taste of roasting in the oven, except that more juice will remain in the ingredients, and the surface will not be colored as it is placed in the oven, which retains more of the nutrition of the food and the original flavor of the ingredients.

Rose almond cookies

SantiagoChristiansen

There are almost no T weekends. <br />T's friends have celebrated a lot of birthdays recently, and they have had birthday parties for several days in a row. I don't like to join in the fun, so I don't even follow. T won't be back until after midnight. <br />Make a cookie that has both the romance of roses and the nutty aroma of almonds. Because of the fragrance of the roses themselves, this cookie does not need to be given extra sugar, only uses 10g of honey; it uses very low-fat margarine and makes it to make it for the T that comes back hungry in the middle of the night and always needs to touch something to eat.

dongpo meat

WilhelmThompson

I specially made this dish to thank my brother-in-law for renovating our house ~~ It was the first time I made it, but it took me a day (I was busy), but the effect was good, so I shared it with everyone., hehe ~~

Delicious coconut balls

GarnetJast

I used Junzhi's recipe. There was no shredded coconut at home, so I used mashed coconut. The taste is so fragrant and strong-I believe that if there are shredded coconut, it will definitely be more delicious! <br />The roasted small ball has a slightly browned bottom and is basically milk white throughout its body. It is very cute.

two-color curling

JammieO'Keefe

This two-color flower roll is my family's home-cooked food. It was posted last time in the nutritious breakfast series. Today, I will use the photo from that time to rewrite the detailed steps

barbecue

ElijahJacobs

Barbecue is an eternal theme in outdoor leisure activities, and we are no exception, occasionally, and whoever does it knows the fun. <br />I came to a reservoir one day, went fishing, barbecuing, walked around the reservoir, and spent a relaxing Sunday among the green mountains and clear waters.

Banana chocolate muffin

ChanelleLueilwitz

I bought a copy of Junzhi's baking book and learned to make western cakes. <br />Banana chocolate muffin, simple to make without butter, I like it very much.

French chicken stewed in red wine

TitoBerge

This is what Big T's family cooked on Christmas Eve in 2008. <br />It is stewed with solid red wine and has the flavor of vegetables. It is very fragrant. <br />The French are not worthy of rice, but if we eat it, stew rice, add diced vegetables that are full of flavor in the juice, mix it up and eat it. How can it be delicious? <br />Coupled with stir-fried mushrooms with bacon, this meal is perfect. <br />Big T said that noon today, like Christmas Eve, is a festive feast.