Red
yeast rice with other sweetmeal
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The food is colorful, soft
, sweet and fragrant
Ingredients: Red yeast rice (3g); sand (50g); White sugar (50g);
Fried pork butter (40g); Raw pork butter (15g); lotus seed (15g);
Chinese date, Raisin; Green plum, pear meet, seed meet and pine
nut.
Directions:
1. Wash red yeast rice clean and blench in water for 5 hours.
Then steam well. Add 35 grams of fried pork butter and stir even.
2. Clean the pork butter's skin and cut them into small diamonds.
Boil lotus seeds until they are crisp and remove the pit of China
date. Then cut them into pieces.
3. Smash fried pork butter inside a bow, put boiled butter in
the center and shape the fruit meet on it with different shapes.
Then fill with rice and sand. Steam 1 hour or so will be ok. |
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The food features crisp outside
while fresh inside
Ingredients: Bread ( 1 clove); Shrimp (25g); Wet starch (35g);
Salt; Seasonings;
Directions:
1,Cut bread into 10 pieces and trim into 20 pieces of slips. Make
shrimps into marches, add salt' ginger, starch and seasonings,
then stir well.
2, Sprinkle shrimp marches on the surface of the bread. And turn
it over and fry then in half heated pan. When the marches turn
white, remove to the totally heated place and fry to golden brown. |
Peanut soy
and amaranth vegetable
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The food is finger shaped,
pink, light, crisp, delicate and delicious.
Ingredients: Macaroni (100g); pork butter (50g); olive oil; White
sugar (200g); Red amaranth vegetable
Directions:
1. Mix macaroni, pork butter, and olive oil into dough.
2. Put the dough on the Baking plate and make them into slips
(length 3mm, width 1mm)
3. Bake them in the oven (220 degree C), till golden brown.
4. Stir peanut soy and sugar even, and add oil until it shapes
a paste.
5. At the 2/3 of one side of the slip, fill peanut soy in it.
6. Boil the white sugar till melt. It should not be too hot or
the bright will be broken. Add some red armaranth. Then dip the
soup and serve. |
Wine fragrance
Chicken legs
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This food is crisp, with
wine fragrance, delicious and tasteful.
Ingredients: Chicken legs (500g); Wine (50g); Ginger (50g); salt;
seasonings; wine and onion
Directions:
1. Wash chicken legs and boil for a short time. Then blench into
water with ginger, garlic and wine and braise till it is raw.
2. Boil 1000 grams water and ginger, garlic and seasonings together.
Then reserve it until it is cold. Blench the legs into the soup
for 2-3 hours and serve.
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