Christmas recipes
VicentaLakin
I love fish, especially seafish, and if I don't eat a little fish in a few days, I feel uncomfortable and feel something is missing. My friends say I'm a cat, or I'm a cat. I don't have much of a seafish approach, but I've done more than the tides before, even though I've said that I do not know, I don't eat, and I seem to do well. But there are fish that do not taste good, like horses. Maguire, the fish is said to be well nourished and the bigger the better, the usual way to eat is to fry. It's a pleasant practice, most people like it, it tastes good, but I don't like it, and I feel like I'm wearing oil. That's why I don't buy ponys. I don't buy them even if I meet a big pony. After the fishing break in August this year, I look forward to some rare fish, but the results of this break seem less than ideal, and it is felt that the fish species sold in the fish slots are similar to those during the break, i.e., a particularly large number of horses. I went to the fish shop for the weekend, I looked at it for a long time, and I bought one back. I didn't think of anything when I bought it, but I wouldn't do it. Go home and open the cupboard and feel it in the adornment, and see a bottle of unopened cuisine, which can boil fish, and then open the usual, which is a bit sweet and salty, and which almost doesn't have to do much with the cooking. When you buy a fish, you cut it in thick, and I'm afraid I'll break up, and you fry it a little bit. Before you fry the fish, you have to make it hot, and it'll smoke, and then you put it down. Since it's half-cooked, it doesn't have to be cooked, or corroded like red-cooked fish, as long as the fish surface is slightly condensed to form a protective membrane and boil with water. Of course, I didn't think of it as half-cooked, but it's a way to cook in the sauerkraut, Fu-gian and Taiwan. It's just a little frying, and then a little boiling. Mr. Cai-Lin has mentioned in his food show the benefits of the half-cooked fish: it's dryer, and when it's boiled, it makes the fish tender. It's true, the reason I've never liked the horse is because I think it's hard, and I didn't know it was the way it was done, and this time it's made half-cooked, much hot, tasteful, and a way to make fish。
NikitaHeathcote
Every autumn, I buy some fresh red dates. Fresh red dates are crispy, sweet and delicious. Sometimes when watching TV, I can eat a lot of red dates without realizing it. People who often eat fresh dates rarely suffer from gallstones. This is because the rich vitamin C in fresh dates converts excess cholesterol in the body into bile acids. With less cholesterol, the probability of natural stone formation is reduced. Red dates here are also very cheap,(Better dried red dates are only sold for 10 yuan per catty at most, and ordinary red dates are sold for 4 - 5 yuan per catty.) I also buy a lot. Sometimes I dry the red dates when I can't finish them. I usually don't need it when I cook porridge or make tea; Red dates have the effect of nourishing blood and soothing nerves, strengthening spleen and nourishing stomach. Frequent consumption has a certain effect on improving human immunity, reducing hair loss, and protecting the liver; If a woman wants to be beautiful, the first thing lies in the balance of qi and blood in her body. Only when she has sufficient qi and blood can her face appear ruddy and shiny. If she lacks qi and blood, her skin will appear dull and prone to spots and wrinkles. Eating red dates can make a person's face white and tender, and the skin will be smooth and smooth., and wrinkles will be reduced. There is a saying,"If you want your skin to be good, eat red dates every day." This is the truth
MarquiseBeier
I thought about this cake for a long time before making it. I always felt that it was complicated and didn't want to do it, so I delayed it until Christmas. Now I had no reason to be lazy again, so I tinkered with it ~~~~ In fact, it's not as complicated as I imagined, but it's a little troublesome. One cake slice, one sandwich, and one coating, but in actual operation, it would take one day to go in. <br />BUT---A day's hard work is really comparable to the cake after making it!!!!! Not only is it beautiful in appearance, it is also quite delicious. The cake roll is made of a chocolate breeze cake roll. It is mainly delicious in its filling and coating. I use chocolate egg yolk cream for the filling and coating. The coating is chocolate coffee whipped cream. It's so delicious!!!!! I don't eat ordinary cakes after they are cooked. Because it was the first time I made it, I tasted a small piece of this cake. I almost burst into tears when it was delicious... <br />SO--Just take it on my feet. This cake is not only suitable for Christmas, but it can also be roasted and eaten in ordinary times. It's so delicious!!!!! My aunt saw my cake and said at the time that she thought it was very delicious. I would make it for my niece when I go back ~~~~ Actually, I was a little greedy. I will bake one next time and bring it with me. This cake is still relatively big and suitable for people to order more ~~~~<br /> It is divided into three parts: cocoa breeze cake slices, chocolate egg yolk cream sandwich, and chocolate whipped cream coating. The sandwich can also be applied with less. This cake is also called annual ring cake. If you want to highlight the roll, you have to sacrifice the sandwich in the middle, but the best thing about these three parts is the sandwich... So I decisively chose to apply more of the sandwich. As for the annual ring ~~~~~~ As long as the cake rolls are rolled more beautifully, it will be the same. <br />Cocoa breeze cake slices--60 grams of egg yolk, 50 grams of fine granulated sugar for egg yolk, 75 grams of low flour, 1/2 tsp of baking powder, 50 grams of vegetable oil, 30 grams of pure milk, 20 grams of cocoa powder, 40 grams of hot water, 120 grams of egg white, 65 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder<br /> Chocolate egg yolk cream sandwich--120 grams of butter, 40 grams of egg yolk, 10 grams of fine sugar, 25 grams of water, 50 grams of fine sugar, 10 grams of cocoa powder<br /> Chocolate whip and whipped cream on the surface--190 grams of whipped cream, 20 grams of fine sugar, 5 grams of cocoa powder, 5 grams of pure coffee powder, 10-15 grams of hot water, water and ice cubes
AminaJacobs
Christmas 2011 is over, um... Two months... However, I still have to present this Christmas cake. The main reason is that it is the first cake I made at Christmas. I feel quite beautiful, um... Let's also prepare for Christmas 2012, although it's a bit too late o(□)o<br /> Because it was my first time making a Christmas cake, I spent a lot of time thinking before making it. The first thing is the choice of color. The West uses red, green and white as the Christmas colors. In addition, the cocoa color in this cold day is warm and pleasing. Therefore, the four colors of red, green, white and coffee are the main colors of the cake; secondly, the shape of the cake. This is purely a whim of mine, which will be explained later; Finally, I chose the cake body. I hesitated for a long time between Qi Feng and sponge cake, but I still chose Qi Feng. I can only say that I really love it... <br />The Christmas cake is divided into three parts---1) cake main body: cocoa breeze;2) cake edge: red, green and white breeze cake slices;3) gingerbread decoration<br /> Cocoa breeze: 60 grams of egg yolk, 20 grams of fine granulated sugar for egg yolk, 60 grams of low flour, 1/2 tsp of baking powder, 40 grams of vegetable oil, 40 grams of pure milk, 20 grams of cocoa powder, 40 grams of hot water, 120 grams of egg white, 40 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder<br /> Red, green and white breeze cake slices: 85 grams of egg yolk, 25 grams of fine granulated sugar for egg yolk, 85 grams of low flour, 1/2 tsp of baking powder, 45 grams of vegetable oil, 45 grams of pure milk, red and green food colors, 170 grams of egg white, 85 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder<br /> Gingerbread: 20g egg white, 150g powdered sugar, 5ML lemon juice, food coloring (red and green)
