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My favorite dish is ceviche, Ceviche is a nationwide famous food, Its determined that a has to be well done or else you can get an a infection, Ceviche is made of shrimp, tomate , cilantro, onion, Serrano pepper, cucumbers, lemon juice, black pepper, Clamato, you can modify it and use an alternative  with fish or crab imitation, it has a lot nutritional value because it has a lot protein, but a lot people its allergic to shrimp, in Sinaloa Mexico they try to do a revolution and try to make a festival of only   ceviche.  I'm optimistic  a lot a people will like it, as long a shrimp is not contaminated with bacterias.

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The dish I want to choose is Kebap. Kebap is a conventional dish for turkey. Let me talk about the contents of the kebab. Kebab is a very popular dish in Turkey, not only nationwide, but also worldwide. Kebab has many different. Kebab can be served in many different ways, for example with vegetables, rice, or bread. Preferring kebab with vegetables is healthy for digestion because kebab is both a bitter and heavy type of food. If you have allergic to spicy, I don't recommend kebabs. Currently, some restaurants in Turkey modified and serve kebabs in different styles. There are different alternatives for kebab, one of them is kebab which is not spicy and no pain is added to them. If you have a meat deficiency, you should eat kebabs. These days, interest in kebabs is diminishing because many strange dishes have been created and people don't want to eat old dishes anymore. But now the data still determine that kebab is the most consumed food in turkey. Be careful, kebab is feasible to addict.

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My favorite foods are red beans and rice. It's not really known nationwide, but it's popular in the south. To prepare it, first you have to soak the red beans overnight. Soaking the beans overnight ensures they are clean. You want to make sure the beans aren’t contaminated so they don’t cause digestion issues. Another reason why people soak red beans is, because of their nutritional benefits. You don’t want to soak the beans longer than 12 hours, because this can diminish their flavor. Next, I cook the red beans with green pepper, yellow pepper, and onion. I saute and season them all together. After this, I rinse the beans one more time and cook them for an hour. Then I cook the sausage and hamburger separately. I have to confine people to taste the food before everything is finished, because the whole process takes 2 hours. Next, I start cooking the rice with butter, and black pepper for about twenty minutes before the red beans are done. Every year I modify the way I cook the red beans, but usually I put ham hock, bacon, sausage, onion, green pepper, red pepper, and yellow pepper. I also use Tony’s Chachere's, black pepper, and salt for seasoning. When I’m done cooking, I’m optimistic my friends, and family will enjoy the food. I also double check to make sure no one is allergic to the ingredients I used. Some of my friends use Louisiana hot sauce, and other alternative ingredients with different flavors, and traits when they cook red beans, and rice. I always go for seconds after I eat the red beans, and rice, notwithstanding I already have a full stomach.

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Dumpling is a nationwide meal in China, and it is also my favorite food. Dumpling is so popular because it is not only delicious, nutritional, but also meaningful to Chinese people-it is a traditional food for the Spring Festival and several other Chinese festivals. Dumpling is not compulsory on the Spring Festival dinner table, however, almost every Chinese eats dumpling on that day. The significance of dumpling is similar with turkey for Thanksgiving. My memories about childhood are almost all related to the special occasions, and among them, the picture of all the family members getting together to make dumplings is the warmest scene. Even now, I still remember at one Spring Festival eve, my mother taught me how to make a dumpling: use a rolling-pin to roll a small dough and get a soft palm-sized thin round shell, then put stuffing on the shell, and use hands to fold the shell to make it like a small ingot. The last step is putting dozens of dumplings into boiled water to boil them until all the dumplings floating on the soup. When the dumplings are boiled, a tantalizing aroma fills the air. For me, it is always the smell of the Spring Festival. Flour and vegetables are integral ingredients for making dumplings. The filling could have a variety of different choices including vegetables with eggs, beef, pork, chicken, fish, shrimp, mushroom. Even sea cucumber is an alternative. However, people usually prefer conventional stuffing, such as pork with vegetables. Originally, dumplings are salty. While some people like to make a revolution in dumpling filling during festivals. They put some sweet stuffing like sesame, or peanuts with brown sugar inside dumplings. They call them lucky dumplings, and once somebodies eat lucky dumplings, they are seen as lucky guys on that day. Notwithstanding so many kinds of stuffing, Chinese chives with ground pork are always my family’s favorite. My kids were used to be allergic to protein. At that time, when we took them to some restaurants, to avoid them eating unsafe food, we usually took dumplings for them because dumplings are nutritional, feasible, and it has no problem on kids’ digestion. Since dumpling has so special traits, it will not diminish the importance in my life even we already left China. On the contrary, I am more interested in teaching my kids to make dumplings. In my opinion, it is a way of culture inheritance.

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Chico (Chisato) - Chicken & Burdock Meatballs in Sesame Soy Milk Hot Pot.

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Chico (Chisato) - Chicken & Burdock Meatballs in Sesame Soy Milk Hot Pot.

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My favorite dish of choice is Chicken & Burdock Meatballs in Sesame Soy Milk Hot Pot, a Japanese dish, which has a lot of nutritional ingredients. In Japan, hot pot can be modified to various flavors in winter and eaten nationwide. This dish is made by putting ingredients such as meatballs of chicken and burdock, mushrooms, tofu and your favorite vegetables in an earthenware pot and simmering it in a soup made from sesame paste and soy milk.
First, about meatballs of chicken and burdock, I don't want to use conventional ground chicken because it’s mixed with chicken fat and other parts. I pound chicken meat without fat by adding Shio-koji. Shio-koji suppresses the dryness of the chicken and moistens, and it is a fermented food that has traits that are good for health and beauty. Then mix the pounded chicken with chopped burdock, green onions and grated ginger to make meatballs, so it is a high-quality animal protein. The burdock in the meatballs is also rich in fiber, which aids digestion. * Shio-koji is a natural seasoning that enhance the umami, or richness (one of the five basic tastes) in foods. It's made of just a few simple ingredients: salt, water, and rice koji.
Put soy milk, dried sardine powder, and sesame paste in a clay pot to make a warm soup base, then add the meatballs, mushrooms, tofu, and favorite vegetables, then simmer. Soybeans, sesame seeds, and sardines in this soup are rich in quality vegetable protein, calcium, oil-based vitamin E and fish oil. I especially like to add the vegetables cabbage and chives because cabbage contains a component called "vitamin U", which helps maintain stomach health. Chives have the effect of stimulating the gastrointestinal tract and promoting the secretion of digestive enzymes. Boiling reduces the volume of the vegetables and prevents them from becoming nutrient deficiency from vegetables. Soybeans are used abundantly in the soup and ingredients, and soy isoflavones supplement the action of estrogen, a “beautiful skin hormone” that regulates skin tone, and support youthful skin. It increases the metabolism of cells and promotes the rebirth of the skin, so it also increases the moisturizing power. However, if you are allergic to soy, please use an alternative such as almond milk. This dish is easy to make notwithstanding, it makes a feasible anti-aging revolution that confines all the nutrition that are integral for beauty and health in one pot. By warming the body and mind, it suppresses infection of colds, and it is a perfect nutritional dish for the winter season.

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【だし別】鶏団子鍋の基本レシピ＆アレンジ10選

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2022/09/29 - 寒い季節の定番料理「鍋」。おうちで簡単に作ることができてボリューミー、そしてアレンジも豊富！冬はお鍋ばかり食べちゃうという人も多いのでは？今回はおうちで作れる、お店で食べるような絶品お鍋レシピをご紹介♪ 今年の冬はお鍋でお友達やお客さんをおもてなしするのはいかがですか？の画像

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When you hear the word “Curry,” which countries do you remember? India? Thailand? Or other countries? As some of you may already know, curry is one of the popular dishes in Japan. Conventional Japanese curry’s texture trait is not soup like Thailand’s, but thicker, as you can see above the picture. The common ingredients of Japanese curry are onion, potato, carrot, and meat. If you don’t like meat, you can alternate it with seafood. Japanese curry is a nationwide meal often provided as lunch in many cafeterias and restaurants. The probable reason curry is served in the cafeteria is that it is easy to cook a large amount at a time, and most people are not allergic to the ingredients. Besides, it is a nutritional food as people can consume vegetables, meat, and carbohydrates such as rice, bread, and udon noodles at once. Of course, I am the one who likes curry, as most Japanese do. My mother often made curry for my family in my childhood. It was delicious, and I was very excited when I smelled her curry for dinner. I have tried to make my mother’s curry without modification, but unfortunately, it would not be feasible to make it the same taste as hers. I still have not figured out the reason, however, the only thing I notice is the deficiency of my mother’s love. It would be difficult to confine myself to a short comment to my mother’s CURRY!

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Dolma is a conventional and nationwide dish in my country. The idea of Dolma is basically filling vegetables and any edible leaves with a mix of uncooked rice and ground meat and then cooking them all together. It is important to determine the ingredients first to ensure balanced flavors and then all vegetables and leaves should be washed to avoid being infected by contaminated food. The vegetables and rolled leaves should be collocated in the pot and the gaps between them should be diminished as much as possible. Reducing gaps means adding less water and that will keep everything in its shape. This dish was mentioned in a very old tablet belonging to the Sumerian, the ancient Iraqis who lived in the area 5000 years ago. Notwithstanding the evidence, it is still hard to determine the origin of it since many other middle east countries have known similar dishes to it. The reason behind the popularity of it is maybe due to the variety and alternative types of vegetables and other ingredients that can be used. For this reason, it was feasible for people to modify it over years and pass it to other cultures . What makes Dolma my favorite food is that it is very delicious and nutritional as it contains vitamins and other elements that are integral  for a healthy digestive system.

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One famous dish from the United States is the cheeseburger. When you make cheeseburgers, ingredients such as beef, cheese, onions, tomatoes, lettuce, and buns are integral. However, if you are allergic to any of the ingredients on the burger, you can modify the recipe. While it is not compulsory to eat onion rings or fries and milkshakes with the burgers, it is recommended. Notwithstanding the nutritional value of this dish, people with good genes can eat it and not gain weight. This is a nationwide (and worldwide) dish, which is not confined to a certain area and is, in fact, served in thousands of restaurants all the way from California to New York. If you are skeptical about trying cheeseburgers, I recommend going to Hodad’s in Ocean Beach, California where the best burgers are sold. If you cannot go to Hodad's, an alternative burger to try is from In 'n Out. I am optimistic that you won’t be disappointed!