The Way We Eat

Ingredients:
premium quality foie gras
salty biscuits
black olives

Method:
Cut foie gras into round shapes. Place on top of biscuits.

Slice black olives and place on top of foie gras.

Place them on a plate.

Ingredients:
boiled eggs
Russian caviar
cream biscuits
salad dressing

Method:
Peel the eggs and slice into round shapes. Place slices on top of biscuits.

Squeeze salad dressing onto biscuits.

Place caviar on the top.

Ingredients:
500 grams flour
100 grams sweetened bean paste
100 grams thin batter
100 grams white sesame seeds

Method:
Sieve the flour.

Bring a pot of water to boil and mix with the flour. Place the dough on a pre-oiled chopping board.

Roll the dough and divide into small pieces.

Fill each piece of dough with sweetened bean paste. Flatten them a bit and sprinkle sesame seeds on top.

Bake in the oven.

Ingredients:
10 spring roll wrappers
1 banana
1 piece of pineapple
1/4 Hami melon
1 kiwifruit
3 slices of cheese
1/4 onion
100 grams mayonnaise
vegetable oil

Method:
Cut cheese into strips. Dice banana, pineapple, Hami melon, kiwifruit and onion. Mix them with mayonnaise to make the filling. Divide filling into ten pieces.

Wrap filling with spring roll wrappers to make balls.

Fry in oil until golden brown.

Take them out and place on a plate.

Ingredients:
75 grams plain flour
100 grams shrimp meat
100 grams diced lean pork
15 grams diced fatty pork
50 grams shark fin
15 grams diced mushroom
10 grams diced carrot
salt
sugar
white pepper powder
starch powder
sesame oil
MSG

Method:
Stir shrimp meat, diced lean pork, diced fatty pork, starch powder and salt together. Add shark fin, diced mushroom, diced carrot, salt, sugar, white pepper powder, MSG and sesame oil. Mix together to make the filling.

Add boiling water to flour to make the dough. Divide the dough into 12 pieces. Roll out into shumai skin.

Wrap the filling in the skins. Adjust the shape. Steam for eight minutes.

Ingredients:
80 grams glutinous rice flour
40 grams baked wheat starch
sugar
60 grams cooked lard
30 grams shrimp meat
60 grams pork
20 grams winter bamboo shoots
20 grams mushroom
30 grams barbecued pork
minced spring onion
water starch
salt
chicken powder
white pepper powder
cooking wine
sesame oil
vegetable oil

Method:
Mix glutinous rice flour and water to make a dough. Add baked wheat starch, sugar and cooked lard. Knead the dough until combined. Divide into ten pieces.

Dice shrimps, pork, winter bamboo shoots, mushroom and BBQ pork. Fry with salt, chicken powder, sugar, white pepper powder, cooking wine and sesame oil. Add water starch and minced spring onion to make the filling. Divide filling into ten pieces.

Wrap filling with each piece of dough. Make them oval-shaped. Fry in oil until golden brown. Place on a plate.

Ingredients:
premium quality foie gras
salty bread
red heart olive

Method:
Cut off bread crusts and cut into the shape of pork ribs. Cut foie gras in the same shape and place them on top of the bread.

Cut olives in the shape shown in the picture and place on top of foie gras. Place on a plate.

Ingredients:
100 grams lotus root
100 grams pork mince
10 grams minced coriander
10 grams starch powder
100 grams flour
salt
sugar
chicken powder
white pepper powder
vegetable oil

Method:
Wash and dice lotus root. Mix with pork mince, minced coriander, starch powder, salt, sugar and white pepper powder. Divide into 12 small round cakes.

Mix flour and water in a bowl to make a thin paste. Dip cakes in the paste before frying in a flat pan until golden brown on both sides.

Place on a plate.

Ingredients:
50 grams wheat starch
50 grams cornflour
50 grams shrimp
20 grams cooked pork fat
30 grams crab meat
10 grams crab roe
15 grams celery
salt
chicken powder
sugar
white pepper powder
spring onion and ginger sauce
sesame oil

Method:
Chop shrimp and cooked pork fat into mince. Add crab meat, salt, chicken powder, sugar, white pepper powder, spring onion, ginger sauce and sesame oil. Stir all ingredients together to make the filling.

Blanch celery in boiling water.

Divide the dough into 12 pieces. Roll out into thin skins. Wrap fillings one by one and make them into pomegranate shapes. Tie the top with thin celery strips. Place a small ball of crab roe on top of each bun before steaming.

Place on a plate.