Shandong cuisine

Sweet and sour chestnut meat

Sweet and sour chestnut meat

GeneSteuber

This dish was made during the Dragon Boat Festival. It was never clear whether this meat was called "chestnut" meat. <br />When I was buying pork belly for making rice dumplings, I saw this for sale and asked the owner: What meat is it? The owner said: It's chestnut meat, which is the best piece of meat in the hoof. There is only one for each hoof. There were only 6 in total. I bought them for about 10.6 yuan. I couldn't figure out how to cook them, so I made them sweet and sour. <br />However, the meat must be good meat. My son said it was delicious, so I didn't eat any of it.
Thousand layer pumpkin steamed cake

Thousand layer pumpkin steamed cake

NatashaBrakus

Pumpkin has relatively complete nutritional components and high nutritional value. The vitamin c and glucose content of young pumpkins is richer than that of old pumpkins. Old pumpkins have higher calcium, iron and carotene content. Especially in autumn, eating is of great benefit to improving the symptoms of autumn dryness. Pumpkin porridge has the effect of clearing fire, nourishing stomach and strengthening spleen. <br /><br />Although the pumpkin is fat, it is an out-and-out treasure to lose weight. The main reason is that the heat is relatively low and the fiber is relatively high. It also contains a large amount of carbohydrates and is one of the vegetables that can replace the staple food. So eating pumpkin for dinner not only keeps you full but also doesn't have to worry about eating too much carbohydrates. <br />&#160;<br />&#160;&#160;&#160;&#160;以往吃南瓜不是做粥，就是做南瓜饼或者炒菜吃，今天我用南瓜做了一个千层南瓜蒸糕，别说还真是不错，不但有南瓜的清香，还有蜜枣的甜鱼葡萄干的酸甜，吃起来我感觉非常不错，特意像朋友分享，喜欢的朋友可以试试看。
braised paddling

braised paddling

MossieRosenbaum

Braised paddling is one of the recipes of Zhejiang cuisine. It uses green garlic as the main ingredient. The cooking technique of braised paddling is mainly braised, and the taste is salty and delicious. Famous Shanghai-style dishes. It is made by braising the tail of a herring (i.e. paddling). The craftsmanship of this dish is very particular. It has to be turned over several times and the fish tail is constant. It is very difficult. Palate: The dish has a red and bright color, thick marinade, fat, waxy and oily, and smooth and tender meat. "Sowing", also known as "throwing water", is a common name for fish tail, which refers to the section of the tail and tail fin of a fish. The tail of carp has been regarded as a treasure in ancient times. Li He's poem "Dike Song":"Lang eats the tail of carp, and I eat the lips of orangutans." The braised paddling uses fresh herring tails as seasoning, which is "fragrant and delicious than carp tails." <br /><br />Herring is a freshwater fish, and my family doesn't like it very much, so I switched to cod with more meat and less thorns instead. We are an amateur food enthusiast, and we can't make professional cuisines. We just make some home-cooked dishes. Therefore, there is no need to be harsh on those ingredients, which vary from person to person. That is to change the variety and make delicious meals for the family to enjoy.
Sauce King Roasted Yellow Croaker

Sauce King Roasted Yellow Croaker

JosePfeffer

The one-dish weekly event held by Food World has given me a lot of insight. Frankly speaking, I don't know anything else except how to cook Sichuan cuisine and understand a little Cantonese cuisine. But the key is to participate. Although we can't, we have to support such a good event. Besides, the Internet is so developed nowadays, there is nothing you can't find. So in the past few days, I have searched a lot of Zhejiang cuisine online. This soy sauce king roasted yellow croaker is relatively simple to make. The meat of the fish is tender and tender, which is very good for rice.