Macau food
WyattHeller
Ingredients: butter,milk powder,white sesame,cooked sesame,white sugar,water,white granulated sugar,coconut,custard powder,lard,bean paste,cooked cake powder
AnthonyErnser
Chaozhou sand porridge is a well-known staple food or snack in Chaozhou, Guangdong. Nowadays, there are restaurants specializing in selling sand porridge in many places in Guangdong, and some of them are open all night. After cooking the porridge in a sand pot, add various aquatic products such as shrimp, crab, oysters, clams, etc. or chicken, frog and other materials. Cook the ingredients with the porridge. The umami of the ingredients are mixed with the porridge. It is very fresh and sweet and delicious. Among all the ingredients, I like to cook porridge with water crab most, because it tastes the freshest and the porridge made is even better. I bought 3 water crabs for about 20 kilograms, and served them with two shrimps to enhance the flavor. The delicious water crab porridge was out of the pot. This time I didn't use a casserole. The soup pot I used was not as effective as a casserole, but the effect was similar if I cooked it.
AntoninaGislason
Guangzhou's famous cake chicken cake, originally known as "Xiaofeng cake", is said to have been created by a female worker named Xiaofeng from a wealthy family named Wu in Xiguan, Guangzhou during the Xianfeng period of the Qing Dynasty. However, half a century later, due to the slow sales of mooncakes in Chengzhu Tea House in Henan, Guangzhou, the cake maker made the ingredients for making mooncakes according to the method of Xiaofeng cake, and boldly mixed the ground mooncakes with pork and cabbage hearts as fillings, and then mixed them with southern milk, minced garlic, pepper powder, five-spice powder and salt. A new variety of "Chengzhu Xiaofeng Cake", which is sweet, salty, sweet and crispy, has been favored by customers because of its peculiar smell and crispy nature.
TyraWuckert
Practice:<br /> 1. Wash the chicken, cut it into large pieces, and mix well with the marinade. <br /><br />2. Peel the onions, cut 1/4 of the onion into small pieces, and slice 1/4. <br /><br />3. Peel and cut carrots and potatoes into corners, boil in boiling water for 5 minutes, drain and serve for later use. <br /><br />4. Mix 3 tablespoons of turmeric sauce, 3/4 bottle of coconut milk, 3/4 bottle of chicken soup and 5 tablespoons of fresh milk well for later use. <br /><br />5. Beat the eggs in a bowl. <br /><br />6. Preheat the pan, add butter and onion cubes, stir-fry until golden brown, then add the egg liquid and rice. When stir-fry until the rice is sweet, take up and spread on the baking sheet. <br /><br />7. Add appropriate amount of oil and saute the ginger slices until fragrant, then add the chicken, fry until the surface is golden brown, and serve for later use. <br /><br />8. Then add onion slices and saute until fragrant, then add potatoes and carrots, stir-fry all ingredients slightly until fragrant, and add Portuguese chicken sauce and chicken. Then add salt and fennel powder, cover and turn to base heat and simmer for half an hour. Stir occasionally during this period to prevent the bottom from being burnt. <br /><br />9. Preheat the oven to 200°C at this time (oven degree 6). <br /><br />10. After stewing until the sauce is thick, spread the sauce on the egg fried rice surface, then sprinkle with shredded coconut, and then put into the oven and bake until the surface is golden brown.
