Shandong cuisine
KeiraCrona
This year, there is a bumper harvest of chestnuts and oil chestnuts in the north. There are many varieties and the prices are cheap. Raw fresh chestnuts are among the best in Beijing. The oil chestnuts produced in Huairou are of the best quality. Unfortunately, fresh oil chestnuts cannot be bought in the market, and it takes more than an hour to drive to the Huairou production area to purchase them. <br />Today, I bought some big fresh chestnuts in the supermarket. Although the chestnuts are not as good as oil chestnuts, they are big and taste good. The disadvantage is that they are not easy to peel! After I bought it home, I cooked it and peeled it for half an hour before I finished peeling it. First, I used my fingers to dig it until my nails hurt, and then I used a knife to scrape the peeling belt. Finally, I finished peeling it. Anyone who has a quick way to peel chestnuts may wish to give guidance. Thank you! <br />The color of cooked chestnuts is not good, and it seems that the chestnut meat is a little black, but it does not affect the taste and taste. The chestnut that is stir-fried or peeled raw is golden and beautiful, but the raw chestnut is really difficult to peel! Today, chestnut is used to make a dish called "Braised Chestnut Chicken". This dish belongs to a traditional Beijing-style dish. In the past, this dish was made only with sugar color and soy sauce to color. Today, I didn't use the sugar color and put some oyster sauce in it to taste more delicious. The practices are as follows;
MaynardVandervort
Raw oysters are one of my favorite dishes. I remember one time at a buffet where I ate 15 Scottish oysters. There was another time when I went to Macau to eat a buffet where I ate 18 Australian oysters in one go. Haha, I made a profit. However, domestically produced raw oysters do not dare to be eaten raw for fear of hygiene problems. Moreover, the breeding sites are all in river mouths, where there are too many heavy metals and microorganisms. Every year from October to the Qingming Festival, it is a good season to eat oysters. At this time, the oysters are the fattest. Oyster fried eggs and fried raw oysters are my favorite dishes. This time, I will make a fresh recipe, using white wine and garlic. Boiled, it tastes very good. The taste of oysters matches the taste of white wine very well, leaving a lingering fragrance on your teeth and cheeks, hehe.
ErwinKunde
Recently, I like the snacks such as stewed duck feet and chicken feet, but the ones outside are too unsanitary. Since he liked delicious food, of course, the food he made himself was even more delicious! <br />Specially bought fresh duck feet, with fresh lemon leaves and other spices, marinated with a pot full of fragrant drops of duck feet, quite a sense of achievement! If you like eggs, you can put eggs and the like together. <br />My stewed duck feet are fried first and then stewed. The duck feet marinated in this way are very fragrant, and even the duck bones inside are fragrant. After stewing, put it in the refrigerator or not put it in the refrigerator on cool days to let the duck feet soak in the marinade fully taste.
GriffinCole
In the autumn rain and cold season, eating some mutton can help improve the body's immunity, resist cold evil, and prevent colds, which just meets the needs of the season. Mutton has always been praised as a nourishing meat in autumn and winter. <br /><br />Mutton is not only rich in protein but also contains less fat. The content of vitamins B1, B2, B6, iron, zinc, and selenium is also quite rich. In addition, the meat is delicate and easy to digest and absorb. The L-carnitine in mutton can also promote fat metabolism and help people with puffy types lose weight.
