At the end of the play, the traditional practice of European chicken, eat European chicken on the fi

Ingredient 1: 1 American turkey (about 16 pounds), 15 grams of pepper and salt.

Ingredient 2: Spice bunch includes (150 grams of carrots, 150 grams of onions, 60 grams of celery, 2 cinnamon leaves, 5 grams of thyme, 60 grams of garlic sprouts).

Ingredient 3: Filling includes (6 slices of toast, 80cc of milk, 500 grams of chicken liver, 700cc of broth, 300 grams of chestnuts, 60 grams of shallots, 10 grams of thyme, 6 grams of Origon, 60cc of red wine).

Ingredient 4: American turkey sauce includes (1000cc of American turkey bones, 2000cc of water, 70 grams of tomato paste, 40 grams of butter, 50 grams of bread flour, 250 grams of chicken gizzards).

Ingredient 5: 1 jar of cranberry jam.

Method: 1. Wash and smear the American turkey with pepper and salt, and stuff the belly with a bunch of spices.

2. Remove the sides of the toast, soak it in milk, add chicken liver, chestnuts and shallots and stir-fry until fragrant, add the stock until the chestnuts are simmered until rotten, add thyme, Oligan and red wine, drain the juice over medium heat, and then stuff all the ingredients into the belly of the American turkey.

3. Put the American turkey in the oven to 250?Bake for about 40 minutes, wrap in aluminum foil, and then serve at 150?Bake for 50 minutes.

4. Take out the spice bunch, chop it into minced pieces, add American turkey bones, water and tomato paste and cook for 40 minutes to become 2000cc American turkey juice. Butter & High? Stir-fry the flour until fragrant, add it to the original American turkey juice, and then add the sliced chicken gizzard to make the American turkey sauce.

5. Cut the cranberry jam into slices (about 3 grams) 1 cm long and 5 cm thick.

6. Put the American turkey on a plate, then take out the filling and put it under the American turkey, pour the American turkey sauce as appropriate, and serve with cranberry sauce.

Peking duck.

Roast duck is a famous specialty of Beijing with a world reputation, developed by the Han people of China in the Ming Dynasty, and was a court food at that time. The material is high-quality meat duck Peking duck, which is grilled by charcoal, with ruddy color and fat but not greasy. Peking duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of both schools.

Bean Juice is a unique Han snack in old Beijing, with a history of 300 years. Bean juice is produced by fermentation of mung bean juice after the starch is filtered out to make vermicelli and other foods, and the remaining residue is fermented, which has the effects of nourishing the stomach, detoxifying and clearing fire. When it comes to Beijing snacks, the first thing that comes to mind is bean juice.

Beijingers love to drink soy juice.

Old Peking fried noodles.

Fried sauce noodles are Han noodles, the old Beijing fried sauce noodles are very popular in Beijing, and Shanghai, Guangdong, and Northeast China also have different preparation methods of fried sauce noodles. There is also jajangmyeon, which was brought to Korea by overseas Chinese, and is seasoned with spring sauce (black bean paste) and added with onions, shrimp, meat, etc.

Braised over a fire. Braised fire is a special snack of the Han nationality in Beijing, which originated from Nanheng Street in the south of Beijing. It is said that during the Guangxu period, because the Su meat boiled with pork belly was expensive, people used pig's head meat and pig water instead.

Pea yellow. Pea yellow is a seasonal product in Beijing in spring and summer. It was originally a folk snack and was later introduced to the court. The pea yellow of the Qing Dynasty court uses high-quality white peas as raw materials to make the finished product light yellow, delicate and pure, which melts in the mouth, and has a sweet taste and a cool taste.

According to Beijing customs, pea yellow should be eaten on the third day of the third lunar month.

Stir-fried liver is one of the famous traditional snacks of the Han nationality in Beijing, which was improved from the "white water offal" of the fresh fish mouth "Huixianju" outside the front door in the late Qing Dynasty. The name fried liver, in fact, is mainly pork fat sausage, and pork liver only accounts for 1 3. The production method is to soak and knead the pig intestines with alkali and salt, wash them with water and vinegar before cooking.

Bursting belly is a famous food in Beijing-style snacks, and most of them are operated by Hui compatriots. Belly bursting was recorded as early as the Qianlong era of the Qing Dynasty. In the past and present, in late autumn and early winter, halal restaurants and street vendors in Beijing have been overwhelmed.

There are "belly popping stones" on the Beijing overpass, "popping belly Yang" in the door frame alley, as well as "popping belly Feng" and "bursting belly full".

Camellia oleifera is a nourishing product in the traditional snacks of the Han nationality in Beijing, it is fried with flour in the pot until the color is yellow, and the hemp seeds are also fried until browned, plus osmanthus and beef bone marrow oil, mix evenly, and then put the evenly kneaded noodle tea in the bowl, add sugar, and wash it into a paste with boiling water. Camellia oleifera tastes sweet.

Beijing-style preserved fruits. Preserved fruit, also known as candied fruit, is a food made from fruits and vegetables such as peaches, apricots, plums, jujubes, winter melons, ginger, etc., which are pickled with sugar or honey. In addition to being eaten as a snack or snack, preserves can also be used as a garnish on cakes, biscuits, and other snacks. Preserved fruit was invented in the imperial dining room during the Ming Dynasty.

Beijing and Taiwan.

Coke rings, fried cakes, oil tea noodles, boiled and burned.

Don't drink soy juice! Don't drink soy juice! Don't drink soy juice!