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Tiramisu is a famous Italian-style cake, a dessert with a coffee and liqueur flavor. It is made of lady finger biscuits soaked in coffee brandy or rum, plus a layer of mascarpone, egg yolk, a mixture of cheese and sugar, and then sprinkle a layer of cocoa powder on the surface of the cake. The traditional tiramisu cake actually has no baked cake, so you don’t need to bake it. Just eat it with a spoon. But, we still like the taste and texture of the baked sponge cake, so we changed the process and added the cake. When you take a bite of Tiramisù cake , you can feel the mouthful richness of special dessert with a sweet, smooth, delicious taste, soft and tender texture, the lingering aroma of cheese, coffee liqueur flavor, this multi-layered taste as well as a nice after taste. These rich and wonderful flavors can not be matched by any other cakes. It is like all favors in a cake! Let’s follow Linda and learn how to make this wonderful tiramisu cake.

The Turnip Pan Cake is simple to do, with a thin crust and a large filling, soft and juicy. It is a delicious food on the tip of the tongue! A snack made with wheat flour, shredded white radish, ham and eggs. It is a characteristic of southern flavor in China and is very popular. Turnip cakes are light yellow in color, crispy and delicious. White radish is the most common vegetable on the ordinary people’s table. It is rich in vitamins and nutritious. Please watch the video for details. 萝卜丝饼这样做简单，皮薄馅大，外酥里软鲜香多汁，舌尖上的美食！萝卜丝饼，是以小麦面粉、白萝卜丝，火腿和鸡蛋等材料制作的一道小吃, 是南方的风味特色，深受大众欢迎。萝卜丝饼色泽淡黄、酥脆鲜香, 美味可口. 白萝卜又是老百姓餐桌上最常见的蔬菜，含有丰富的维生素，营养丰富. 特别是所含的糖化酶素，可以分解其他食物中的致癌物亚硝胺，从而起到抗癌作用。对于胸闷气喘，食欲减退、咳嗽痰多等都有食疗作用。现在我们就介绍最简单的做萝卜丝饼方法。准备原料:白萝卜1000克，面粉500克，火腿200克，蒜苗100克或小葱，适量盐，植物油，蚝油，白胡椒粉, 五香粉. 请注意和面时，用1半煮沸的萝卜汁既汤面，另半用常温萝卜汁。具体做法请观看视频。

Salt-baked chicken is a traditional delicacy in the Hakka region of Guangdong Province, which is a Hakka signature dish! Last Christmas, a Hakka friend sent a homemade salt-baked chicken. It was super delicious. We must learn this authentic Cantonese traditional dish! During Covid-19 pandemic, we try to avoid going out for shopping. We ordered 2 free walk chickens online. But where we can buy salted baking powder? I searched the Internet and it is quite expensively. I decided to go with homemade salted baking powder. With that, we made salt-baked chicken. Let's follow Linda's recipe and learn how to cook it. 盐焗鸡是广东省客家地区的传统美食，属于客家招牌菜式！去年圣诞节一个客家朋友送来了一只自制盐焗鸡，超级美味啊，一定要学这地道的广东传统名菜！眼下加拿大疫情紧张，我们尽量少去超市，团购了2只走地鸡，可是盐焗鸡粉去哪买呢？网上搜了下卖得还挺贵，不想去超市寻觅, 就自制盐焗粉吧。下面就是琳达姐的盐焗鸡做法。

Today, we are gonna introduce you a delicious vegetarian food. It is even more tasty than real meat. This is called Special Flavored Suji Tofu. Suji in chinese means vegan meat like chicken and it is made of tofu. In Chinese food recipes, we use tofu in many dishes, not only because of its tasty flavour, but also it’s rich nutrition with low calories! As you know, tofu is made of soybeans. You can find Suji in Chinese grocery stores. If you can’t find it, just use fresh tofu instead. How to cook Suji or tofu and make it delicious? There are many ways of cooking tofu, such as cold Suji salad, green pepper stir-fry Suji and so on. Suji is the most ideal ingredient for vegetarians. How to make it feel like eating meat? Today we are going to show you this super delicious family delicacy. Let’s follow Linda and learn how to cook Suji. RECIPE Please watch the video for complete cooking steps and recipes. Come and taste Vegan Meat Suji Tofu! it! It is medium salty and medium sweet. You have the aroma of fried tofu. You feel the mouthful richness of Suji tofu, the chewy outside layer and soft tender inside. the flavor and taste are more delicious than chicken or pork meat. You may eat it warm or cold! Do you like it? Don’t you want to give it a try? Alright, Please remember to subscribe to our channel to see more Chinese food recipe videos released soon. Thank you for watching!

It is so relaxing to watch bunny walks in snow and playing snow.

It is so relaxing to watch bunny walks free in our house and see how he asks for fresh produce politely. Our 9-year old bunny has a panda like face. He is free to walk anywhere in our house everyday. Some times he even walks upstairs. He only sleeps in his cage at night. He is very gentle, cute and smart. So, we call him free-walk panda bunny. It is very interesting to watch him walk around the house, come out from his room, run to our kitchen near the fridge and ask for fresh produce like carrots, banana etc. Our bunny is quiet. He brings us relaxing, happiness, tranquility and joys to our children. He is part of our family. Thank you for watching!

Real shot of the rabbit fight with Oneplus 7T! Can the panda rabbit jump out of the snow castle? The rabbit is obedient and happily accepted the challenge of the owner, and actively participated in the wonderful performance. Guess who is the winner?

Do you want to try a homemade green bean jelly salad in addition to chicken, duck, fish and pork meat for Christmas and New Year’s family banquets? This cold vegetable dish is cool and refreshing, just to reconcile the oiliness of big fish and meat! You can rest assured when you make homemade jelly salad, it tastes good, clean and healthy! Today, let us follow Linda to make green bean jelly salad. We will show the steps of making jelly clearly and in detail. The method is simple and it tastes great. As long as you follow the video, strictly follow the recipe process, you can do it for the first time without failure! RECEPE Main ingredients: 250 grams of green bean starch, tap water or purified water Cooking steps: 1 Take a small saucepan, pour green bean starch into the pot, pour 5.5 times the cold water, and stir evenly with a whisk. Please pay attention to the ratio of bean starch to water. If there is too much water, the bean jelly will be too soft and will be broken when you clamp it with chopsticks; if there is too little water, the bean jelly will be too hard and not good. This ratio is the best ratio that we have concluded after several experiments. 2. Heat the pan with medium heat and keep stirring the starch soup. The starch soup will gradually turn into starch paste. Don't stop stirring. You will feel the more and more resistance when stirring, the starch paste will gradually become thicker. After the starch paste becomes jelly alike, stop the fire and continue to stir quickly for half a minute. If the stirring speed is slow, you will be scalded by the splashing bubbles. Observe at this time, although the starch paste is translucent, it may also presents a crystal-like appearance. 3. Remove the pan from the stove, cool the starch paste at room temperature, and it will solidify in about 2-4 hours. If the starch paste is placed in the refrigerator to cool down, it will easily become too hard and lack firm taste. 4. After the solidified starch paste, we take it out of the pan and demould it. At this time, a very cute flat cylindrical milky white translucent bean jelly is formed. 5. Next, we cut the bean jelly into jelly noodles and long pieces. You can choose vermicelli or jelly noodles according to personal preference. We personally think that the long pieces of jelly have a better taste texture. First, we cut the bean jelly into thin pieces like wide thin noodles. If there is no jelly spatula, use a potato skin spatula. Next, we cut the bean jelly into long rectangular shape pieces, about 3 cm to 5 cm in length and 5 mm in thickness. 6. Cold jelly salad. This last process is cold salad. You can choose the seasoning according to your personal taste. We like the salty and sweet taste and the taste of adding tahini. Below is our seasoning recipe. 200 grams of cucumber shredded, 5 grams of garlic minced, 1 tablespoon of brown sugar or white sugar, 1 tablespoon of oyster sauce, 1 tablespoon of chili oil, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, appropriate amount of salt and sesame oil. Mix these sauces well. Add a little salt to the sesame sauce, pour in 2 times the boiled water to dilute it, and make a sesame sauce. Spread the shredded cucumber and sauce on the jelly and mix well. Friends who like tahini can pour the sesame sauce. If you like spicy food, you can add 2 tablespoons of red oil at the end, then this jelly becomes the most popular spicy jelly salad. My children do not like spicy food, so we only added 1 teaspoon of chili oil to make the jelly slightly spicy. So now, the green bean jelly salad is ready to be served on the table! Green bean has the effect of detoxifying and appetizing. The jelly made from bean starch has a smooth texture, cool and refreshing taste. It is a favorite side dish on the table all year round. It is also a must-have food in a festive family dinner. Since it is homemade jelly, it can be a good experience to share your secrete recipe with your relatives and friends at the table! 即将到来的圣诞节和新年元旦的家宴，除了鸡鸭鱼肉外，是否需要一道自制的绿豆凉粉？这样的凉拌素菜，清凉爽口,正好可以调和一下大鱼大肉的油腻！在外面买现成的凉粉，担心会吃坏肚子！自制凉粉就大可以放心，好味道又干净健康！今天就让我们跟着琳达姐，制作家常绿豆凉粉, 我们清晰详尽的展示绿豆凉粉制作步骤, 做法简单，口感好。只要按照视频操作，严格按菜谱流程，掌握好比例，第一次做也可以零失败！在家也能做出Q弹好吃的绿豆凉粉。

RECEPE: Prepare the ingredients: 500g-1000g pork belly, 500g dried Mei Cai veggie, garlic, aniseed, cooking wine, brown sugar or crystal sugar, soy sauce, light soy sauce, fermented bean curd, oyster sauce. 1. Rinse the dried Mei Cai veggie with tap water for 15-25 minutes, squeeze out the water, and chop finely for use. 2. Rinse the pork belly with clean water, cut into long squares or cubes, 3. Pour cold water into the boiling pot and add the pork belly large pieces. Boil it on high heat, cook for 5 minutes. 4. Remove the floating foams and rinse it with tap water. 5. Put the pork belly on the chopping board and remove some small residual pig hair 6. Use a stainless steel fork to pinch some holes on the skin of the meat, leaving many small holes on the skin, which is easy to color and flavour. 7. Take a small amount of dark soy sauce, and use a small brush to spread the dark soy evenly on the skin and sides of the meat to color the meat. 8. Pour a little oil in the wok, put the pork belly pieces into the wok with the skin side down. Be sure to cover the pan and pan fry it. Otherwise the oil splashing like firecrackers can easily hurt you. Traditionally, the meat is deep fried first. We use the method of surface fry covering the frying pan with a lid to save fuel and prevent exhaust smoke. Fry the pork belly until the skin is red and bubbling. 9. Put the fried pork belly into cold water to soak it. It is the skin that shrinks and the flavour becomes strong. 10. Make the sauce mix. Take 1 large bowl, pour 1 aniseed, chopped, 5 grams garlic, minced garlic, 2 tablespoons of oyster sauce, 1 tablespoon of yellow sugar or rock sugar, 4 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 pieces of soy tofu, 1 tablespoon soy sauce, mix well the sauce and set aside. 11. Stir-fry dried Mei Cai Veggie. Use the oil from the fried meat in the wok, heat it directly, pour aniseed and about 5 grams of minced garlic, stir fry until delicious flavour. Pour in the diced Mei Cai and continue to stir fry for 3 minutes. Pour into a large bowl . 12. Let the pork belly cool down and cut into thin slices. Each slice is about 8 cm long, 4 cm wide, and 0.5 cm thick. 13. Take a bowl, dip the sliced pork belly meat in the sauce mix and stick the sliced pork belly with the sauce one by one in the bowl. Place the skin side down, and place it neatly in the bowl until the whole bowl is filled up. Spread the remaining sauce on the pork belly slices. 14. Spread the fried diced veggie on the pork belly. 15. Put enough water in the pot, put the bowl in the pot, turn the high heat to medium heat, and steam for 60 to 120 minutes until the meat is soft and tender. The steaming time depends on the amount of meat. If it is 500 grams of meat, steam for 60 minutes. 16. After steaming, pour out the soup in the bowl, use this soup to add a little bit starch to thicken the soup in the wok to make spreading sauce. Ready to pour the sauce. 17. Take a large plate and place it on the bowl of steamed pork belly. Turn the bowl over and place the meat upside down on the large plate. 18. Pour the thickened sauce directly on the large plate to make it more delicious. Now, you can see a uniquely-shaped Mei Cai Kou Rou is ready and can be served on the table. This dish is nicely flavoured, the color is red and oily, the soup is thick and delicious, the meat is tasty but not too greasy. The food is soft and mellow, and the taste is so awesome. Mei Cai is golden in color, scented, sweet and refreshing. It absorbs the oil and soup of the pork belly, and the flavor is immediately enriched. The pork belly and the delicate flavour of Mei Cai complement each other. Can this dish be a must-have food for your festive family dinner? Leave this up to you! 我们推荐1道节日家宴必备的美食佳肴-梅菜扣肉。 梅菜扣肉这样做，免油炸，肥而不腻，软糯醇香，入口既化，为圣诞节和新年元旦家宴锦上添花！ 梅菜扣肉（英文名：Pork with salted vegetable），中餐传统名菜，属客家菜 。制作材料有五花肉、梅菜、葱白、姜片等。梅菜是广东客家特产，新鲜的梅菜经凉晒、精选、飘盐等多道工序制成，色泽金黄、香气扑鼻，清甜爽口，不寒、不燥、不湿、不热，有增强消化，清热解暑，消滞健胃，降脂降压的功效。悠久的历史，独特的风味和功效，以及近千年的传播，铸就了“惠州梅菜”的盛名。梅菜扣肉通常是将五花肉上汤锅煮透，油炸上色，再切成肉片。五花肉盛入碗里，上铺梅菜段，倒入原汤蒸透。走菜时，把肉反扣在盘中。故此得名梅菜扣肉。成菜后，肉烂味香，吃起来咸中略带甜味，肥而不腻。

Christmas & New Year Dinner Recipe. American Brined Roast Turkey. Every Thanksgiving or Christmas or New Year, we love to roast turkey to celebrate it. In order to learn how to roast turkey, I first searched a lot of strategies and recipes on the Internet. But, most of them didn't seem to be satisfactory. Looking at the ingredients, the ratio and the content of the cooking, I felt that it would not be delicious. After several times of practice in the past few years, we finally came up with this unique and delicious traditional American style roast turkey method, and made a video for everyone to share! If you want to learn how to make roasted turkey, you can follow the video to roast a turkey right away! Happy holidays in advance! Here is the RECEPE: Ingredients: One whole quick-frozen turkey, 7 kg. Ingredients: 4 fragrant slices, aniseed, 2 star anise, 10 grams of pepper, 5 slices of fresh ginger, 100 grams of onion, 100 grams of celery, 100 grams of carrots, 100 grams of breadcrumbs for turkey, and 50 grams of butter. 100 grams of table salt. 1 spoon of black honey. Cooking Steps: 1. Defrost turkey in the refrigerator If you buy quick-frozen turkey, put the turkey in the refrigerator to thaw it for one or two days in advance. It takes 24 to 48 hours to defrost a turkey in a refrigerator. 2. Pepper marinated turkey Boil the pepper in brine. Take a large saucepan and pour 2/3 of the cold water. Add 4 fragrant slices, 2 star anise, 10 grams of pepper, 5 slices of fresh ginger, boil it on high heat, and simmer for 30 minutes. Turn off the heat. Add 100 grams of table salt or until it tastes a bit salty. Note that it must be saltier than your usual taste so that the turkey can be delicious. The pepper brine is cooled down at room temperature. After thawing the turkey, wash it with clean water. Take out the chicken neck and chicken liver from the chicken. Wash and Clean them up. Put them back in the chicken. Marinate turkey. Take a pan or other cylindrical container that is the same height as the turkey or higher and place the turkey in the pan upright. Pour the boiled salted pepper broth on the turkey, and let the brine soaking the turkey for at least 2/3. The turkey I bought was too big, so I had to take out the largest three-layer steamer in the house to store the turkey. Marinate the turkey soaked in brine in the refrigerator for 24-48 hours. When marinating for 1 and a half times, turn the turkey over and continue marinating. The advantage of marinating in brine is that the turkey meat can be soft and juicy when grilled. 3. Make turkey stuffing: Ingredients: 100 grams of onion, 100 grams of celery, 100 grams of carrots, diced vegetables, no need to have them chopped too small, 100 grams of breadcrumbs for turkey, 50 grams of butter. You can also cut some apple or pear for better taste. Some people chop up turkey hearts and chicken livers and put them in the stuffing. We think this is too fishy. It is better to marinate chicken necks and livers separately. Put butter in a pan, heat it up, add onions, celery, carrots. Stir fry until delicious smell. Add turkey breadcrumbs and continue to fry for 2 minutes. Fry well and set aside. There is no need to put any seasoning, the turkey breadcrumbs are pre-seasoned. 4. Turkey hot skin Take the marinated turkey out of the refrigerator and use boiling water to scald the turkey all over the body. Hot water tightens the turkey skin. 5. Make black honey juice Take 1 scoop of black honey, put it in a small bowl, pour 1 cup of cold water, and the ratio of water to honey is 2:1. Melt the honey into honey juice. 6. Fill the stuffing mix before baking, smear black honey juice Prepare a baking tray and line the bottom with aluminum foil. Lay the turkey flat on it. Fill the fried stuffing mix into the chicken inside until it is full. The advantage of this is that the first roasted turkey is full and does not collapse, and the aroma and juice of the stuffing mix are immersed in the turkey, which makes the turkey not dry. Use a needle or a toothpick to stitch the opening. Wrap the chicken wings and drumsticks with aluminum foil to avoid burning them. Use a small brush to spread the black honey juice evenly on the chicken. 7. Roast chicken Put the turkey in the oven, set the temperature to 400 degrees, and the time to 5 hours. Turn on the oven. When roasting for 2 hours, take out the roasting pan and pour out the roasted oil soup. The roasting time for a 7 kg turkey takes 5 and a half to 6 hours. In the meantime, apply black honey sauce to the turkey once or twice. Sprinkle 1 layer of Qi li thyme spices. Remember to pour out the juicy water in the baking pan. Two people are needed when it is poured. Be careful and do not get burned. If the final color of the turkey is not beautiful, turn on the broil function (broil) for 5 minutes, so that the broil pipe on the stove will heat up and will color the turkey nicely, but not too long, 5-10 minutes is enough. 8. Make the turkey dip. Pour the roasted oil into the wok, stir fry once, pour in about 50 grams of flour, and continue to stir fry a few times. Basically make thick dipping source. Pour in the roasted broth and continue to stir fry. Just stir fry it into a paste, then sprinkle some chopped thyme. Set it up for later use. 9. Take out the turkey from the oven and serve a roast turkey meal Take out the turkey, stick it in with chopsticks to see if there is any blood. If no blood, it is well cooked. Now you can serve this big turkey to the table for the whole family! It's totally different taste from roast chicken or duck. The turkey is too big to be eaten at a time, so cut off the chicken breast and quick-freeze them, and then make a turkey sandwich for your child. The chicken bones can be made for a tasty soup. For the leftover chicken, stir-fry it with vegetables, fried rice or fried noodles for the next lunch or dinner. It is still very tasty. 每年的感恩节和圣诞节，我们都要烤火鸡庆祝。为了学会烤火鸡，先在网上搜了很多攻略和方子，但绝大多数看起来都不太满意，看看用料，配比和制作内容就觉得不会好吃。这几年经过几次实践，我们终于总结出这道绝世好吃的传统美式烤大火鸡方法，拍成视频供大家分享交流！今年的感恩节将至，如果您想学做烤火鸡，可以马上照着视频烤只火鸡试试看吧！预祝节日快乐！