appetizer recipes

Osmanthus glutinous rice lotus root

Osmanthus glutinous rice lotus root

RoxaneGoodwin

Glutinous rice lotus root is a very common dessert. It is not difficult to make, but it is a bit troublesome. You need to be patient when doing it. From the beginning to soak glutinous rice, to pouring rice into the hole of the lotus root, to slowly waiting for it to mature while cooking the lotus root, it all takes time and cannot be rushed. But I increasingly feel that the more effort I put into cooking, the more delicious it will be when I eat it, whether it is a big meal or a small snack. The glutinous rice lotus root is usually served with sugar and osmanthus. Now that the weather is cold, use brown sugar to cook it. The cooked lotus root is served with thick brown sugar water, which is sweet and warm, and I feel that the taste is even better. Its color is red and bright, oily and sweet.
Preserved melon with flowers

Preserved melon with flowers

MargueriteRomaguera

Continue our Cantonese cuisine series. I made a dish above,"Winter Minced in Soup with Yaozhu", and today I even talked about wax gourd. <br />"Winter melon" is the best summer vegetable. Winter melon can relieve heat, relieve swelling, and detoxify. It can also relieve dryness, cool down, quench thirst. It can also moisturize the lungs, promote fluid, and relieve swelling. It can also relieve alcohol and poison for friends who are addicted to alcohol. In short, winter melon has many benefits, haha! <br />Today, we will make another Cantonese dish with wax gourd as the main ingredient, called "Hundred Flowers and Preserved Melon". <br />The flowers in Cantonese cuisine are called "Baihuangjiao"."Baihuangjiao" is made by beating fresh shrimp meat, inkfish meat and appropriate amount of pig fat. I don't know how Cantonese chefs mix and make flowers when making flowers, but the formula ratio I use to make "flowers" myself is generally; 300 grams of fresh shrimp meat, 100 grams of inkfish meat, and 50 grams of pork fat. The preparation method is: first chop these raw materials into fine pieces, then repeatedly smash them into mud with the back of a knife. After smashing into mud, repeatedly beat them in the cooking basin. Beat, wait until it is strong, and start to season. Add salt, monosodium glutamate, pepper, Shaoxing wine and a little green onion and ginger juice into the "Baihua Glue", mix well and stir well and you can use. <br />There are just too many dishes that use "potamia" in Cantonese cuisine. For example, there are hundreds of flowers in young pigeons, white flowers in chicken, hundreds of flowers in duck square, hundreds of flowers in duck square, hundreds of flowers in mushroom, hundreds of flowers in fish maw, hundreds of flowers in abalone, hundreds of flowers in palm wings, hundreds of flowers in tofu, hundreds of flowers in melon rings, etc. There are a series of meat and vegetable dishes, and I have not counted them in detail. The methods are also divided into steaming rice, stewed rice, frying rice, etc. The one I made today is "Hundred Flowers Preserved Melon", which is white gourd, haha! The main practices are as follows;