Christmas Culture

The production of Christmas turkey

admin — Fri, 03 Sep 2010 02:21:38 +0000

One, materials
4 cups wild rice, 1 2 mushrooms, 1 2 celery, 1 2 carrots, a frozen turkey.
Second, seasonings
Amount of pepper, 1 A soil (25 grams) butter, small circles Sin Son, salt, 1 teaspoon chopped garlic, 1 cup chicken broth.
Third, for cooking
1. Wash turkey to internal organs, salt and pepper to marinate for 30 minutes.
2. Wild rice drain water with garlic and other vegetables and grains with butter fried moment, Jia Ruxi child and seasonings.
3. Continued by adding chicken stock and bring to boil less, with low heat and cook until half cooked, let cool.
4. The wild rice stuffing into the turkey cavity, covered with aluminum foil opening, home gas oven 8 ℃ (230 ℃) and bake for 2 hours until cooked.

Another method is:
Production of raw materials:
Pounds of turkey, sea salt, lemon juice and 鶬 juice
Condiments:
Apple meat, champagne or white wine, cornstarch, a pinch of salt
Production process:
Christmas dinner can not do without the turkey, but not many people know how to eat turkey, the main reason is so big, and really do not deal with, eat afraid to waste. In fact, the turkey is a rare health food, protein rich and cholesterol-free, breast is the essence of fragrant and fresh, the rest can cook soup and others. The following is the simplest approach: (i) approximately ten pounds of turkey to buy one, you can order at the supermarket, or to find Madison booking, the price is about RMB 200. (B) with sea salt, lemon juice and 鶬 juice, preferably with the United States A1, then Parsley (Parsley) Sprinkle turkey, wrapped into the fridge for one night, the next day into the oven to 200 degrees Serve grilled about three hours. (C) to cook sliced brisket flat plate, accompanied by lettuce and beet western Toss [Vchi.cn]. (D) The apple flesh, champagne or white wine, cornstarch water, put a little salt. Serve topped with turkey.

Method 3:

Materials: Chest a turkey, celery, onions, carrots, meat, chestnut.
Seasoning: salt, pepper, cinnamon leaf, thyme, Long mother liquor, Brown chicken soup, oil
Production:
1, the turkey thawed, washed, dried water to salt and pepper inside and outside paint, which stuffed into the mixed parsley.
2, meat, chestnuts mixed seasonings, stuffed into.
3 Preheat the oven to 180 degrees, roast turkey into the middle uninterrupted brush oil to make paint.
4, the Secretary making a small turkey, Brown fire penis soup, seasoning, add some Long mother liquor.
5,2 hours or so, mature, cutting, hot cutting to enjoy.
Method 4: roast turkey

Ingredients: 1 turkey (about 16 pounds), a spice bundle (including carrots, onion, celery, cinnamon leaf, thyme) 200 grams, 300 grams chestnuts, chicken livers and chicken gizzards 450 grams, bread 6 , chicken soup pot (practice: about 2 kg of chicken bones, plus spices stewed 4 hours after the end of beam filtration).

Seasoning: salt, pepper, 15 grams, 25 grams of red onion, red wine, 60 ml, 150 grams of tomato paste.

Practice:
1. Livers, chestnuts, bread (cutting edge, with 80 ㏄ milk soaked until soft) with red onion stir fry, add some chicken broth to stew boiled chestnuts, into thyme, red wine, cook over medium heat to dry the juice Serve stuffing.

2. Tomato paste and chicken broth sauce made of boiled 40 minutes, then add chicken gizzard pieces Serve turkey sauce.

3. Rinse the turkey, stuffed spices abdominal tract, fill in the stuffing, skin sprinkled with pepper salt, to 350 ℃ oven and bake about 90 minutes (about 40 minutes out, the chicken itself outsourcing aluminum foil continue baking).

4. Cranberry Sauce cut into 3 cm, 0.5 cm thick slice (about 3 grams).

5. Baked turkey out on the decorated plate, pour 2.’s Turkey dressing, and can be eaten with wine.

Method 5: Glass turkey (this is the recipe Oh)

Ingredients: 450 grams Chicken Breast Fire

Accessories: gelatine 25 grams, 20 grams of fresh yam, carrots 20 grams, 20 grams of cucumber

Seasoning: salt 6 grams, 2 grams of mustard, sesame oil 2 g

Production Method:

1, fish steaming, hanging children into the skin

2, tasty turkey marinade, grilled strips

3 carrots, yam, cucumber strips and mix with chicken flavor

4, the marinated wire wrapped with fish glue, you can dip juice consumption

Star Color Christmas Eve Punch

admin — Fri, 03 Sep 2010 02:20:05 +0000

Material:
Table wine 1 bottle (750 ml)
Cognac 180 ml
Nicole with steam white grape juice 1 bottle (750 ml)
Orange an open side of sliced
1 sliced lemon
1 sliced carambola
Practice:
The red wine and cognac in the refrigerator for at least two hours before the drink by adding a steam white grape juice, ice and fruit tablets.

Grapefruit Cocktail

admin — Fri, 03 Sep 2010 02:19:31 +0000

Material:
Vodka 1.5 oz
Curacao Blue-Bols1 oz
Grapefruit juice 125 ml
Ice
Orange and Cherry Point (decoration only)
Practice:
1. Pour the vodka and Curacao Blue-height glass, with ice and pour it into full-height glass, with ice and pour it into grapefruit juice to the full. Stir well.
2. Join the Orange and Cherry Point.

Everlasting wine

admin — Fri, 03 Sep 2010 02:18:57 +0000

1. Philip Chong Medoc Bordeaux wine importers smooth and delicate, very elegant.
2. French wine Chateau Boerduoda middle entrance supple, smooth, together with the red-hot meat, pork skin white cheese can be.
3. French Bordeaux red wine village of Richmond, fruit and spice-rich, low acid.
4. Murray Anyi Huang Farm Winery St. light ruby red wine with moderate concentration, Galen child and rich fragrance of hawthorn. Imported spices significant balance.
5. France Nani Mei Duo mineral rich area of red wine, green peppers and sun-dried tomatoes flavor, very unique.
6. Bordeaux Saint-love spices and fruity red wine rich Mino for roast beef, game or poultry, or even spice heavier food.

Fragrant white wine

admin — Fri, 03 Sep 2010 02:18:30 +0000

1. Leader Man Chardonnay white wine
Rich fruit (melon, fig), single acidic than lemon and strong enough with the high fat foods.
2.Sauvignon wine
With grassy, floral, acid neutralization, for fried, braised and grilled seafood.
3. Braun Jazz Chardonnay white wine
Pale yellow, rich lemon flavor, but the entrance into the current apple flavor, with fresh acidity.

Holiday Champagne

admin — Fri, 03 Sep 2010 02:17:52 +0000

1. Add to sub-Champagne, France
Balance, texture, or add orange juice to drink net / Crème de Cassis Champagne can be the end of cooking chicken.
2. France, Champagne Veuve trump card
Fresh, rich fruit (apple and pear) and slender, the net drink the best.
3. Moet Chandon Champagne
Rich fruit and mineral flavors, fine bubbles, light food with the best.
Try some other wines it is harmless vapor, several tens of dollars can exchange for a festive atmosphere. General “wild” white wine, produced in Australia and New Zealand Sauvignon Blanc and Chardonnay are the full incense, can be equipped with salad, ham, sushi, sand vegetables, fried fish, smoked salmon, Cream Sauce pasta and curry. Red wine, the Bordeaux of Cabernet Sauvignon and Merlot have their own characteristics, with red-hot meat, chicken, satay, cheese, ketchup sauce to help the food (including fish) and the net effect of drinking class.

BROWN BREAD

admin — Fri, 03 Sep 2010 02:16:34 +0000

Ingredients: three cups of whole wheat flour, a spoonful of salt, a cup of warm water to keep separate kneading dough of flour, sesame oil.

Methods: In a large bowl the flour and salt and mix well with water, and absorbed. Set down the surface of the board to smooth dough.

The dough again into the bowl, cover, let the dough 2 hours. The dough into a few pieces, not pieces bunched up into the ball. Press the ball flat into a film. If the remaining dough, cover with plastic film. Brush on the small piece of sesame oil, into the heated oven, roast until you see the pieces of the side of the roll up.

Cider

admin — Fri, 03 Sep 2010 02:15:57 +0000

Ingredients: 1 liter of cider, 2 cinnamon sticks, 1-2 cup brown sugar (I do not know what) (based on personal preferences). Production Method:

The cider mixture in a large pot (preferably not metal) in the furnace heat, adding brown sugar and stir until fully dissolved. Adding cinnamon sticks. Alternate with medium heat. Be careful not to make full boil. If the boiling start the fire while you lift. Cider will burn some residues, the heating time is too long if there is no flavor. Heating time is about 1 hour. Then the room will be filled with Christmas atmosphere! ! !

Christmas pudding

admin — Fri, 03 Sep 2010 02:15:27 +0000

Material: side package 8, 100 grams of brown sugar, lemon 1, 4 eggs, raisins, 3 2, 100 grams of sugar, rum 100 grams, 100 grams of flour of Health, butter a couple of dried fruit, some nuts.
Production Method:
1. The bread into small pieces the size of a thumbnail, with a lemon peel, raisins, 3 2, 100 Kelang Mu liquor and 100 grams of brown sugar mixed with stand-by.
2. The four raw eggs, and 100 grams of sugar, mixing stand-by in one direction.
3. To 100 grams of flour and stand-1,2 step to the uniform mixing of materials.
4. Mold inside the brush on the butter, and sprinkle a layer of sugar on the surface evenly.
5. The material prepared in step 3 into the compression mold, into the steamer with large steam came out after 1 hour you can. Can be fresh and delicious dried fruit, nuts decorative surface, let cool thoroughly immediately after.

Protein biscuits Christmas

admin — Fri, 03 Sep 2010 02:14:45 +0000

Ingredients: 100g butter, 100g sugar, 2 eggs, flour, 200 grams.
Production Method:
1. Protein mixed with sugar playing stand-by.
2. The Heat of the sugar added in step 1 in the prepared material, and mix well.
3. The good material prepared in step 2 oil wrap, pushed a baking tray, oven baked at low temperature (about 90 ℃) 40 minutes can be.