delicious food all around the world--------ISYS100 VIDEO

Rice noodle roll

A rice noodle roll is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen , filled with shrimp, pork, beef, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving. The rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle resembles the small intestine of a pig.The rice noodle sheets are made from a viscous mixture of 1 cup of rice flour and 1/4 cup tapioca or glutinous rice flour and water, this recipe will scale well as long as the ratio of flours and water remain the same. The combination of both types of flour and water should be a consistency of heavy cream. The rice flour serves as the bulk and flavor of rice, the tapioca flour gives the noodle elasticity and springiness, therefore it should never crumble nor being too chewy. It should never have the al dente texture as with Italian pasta. Boric acid is sometimes used to make it very smooth texture or plastic sheen. Boric acid is banned for human consumption as a food ingredient in the United States as it may cause kidney failure.

ZHHAD1301 HAOYUAN ZHU

Visit the jap BBQ restaurant. Nice food there.
It's called the Nishiki Wagyu Yakiniku Restaurant.
It is located in Sydney’s Lower North Shore suburb of Crows Nest, Nishiki is Australia’s only yakiniku restaurant specialising in full blood wagyu beef. Along with the marble score 7+ full blood wagyu, you can enjoy the fresh sashimi, sushi and a la carte with our carefully selected wine and Japanese sake. Also the reasonable buffet courses are available.

The Owner of Nishiki Restaurant runs a wholesale company that supplies Australia’s most premium wagyu beef to fine dining restaurants and clients overseas. He handpicks the best from his stock to use at Nishiki, which means they are full blood, marble score 7+ and safely traceable to Cabassi & Rea, our supplier. We want to make sure that you get to experience the full wonders of wagyu by offering you lesser -known cuts to try along with the familiar ones.

Wagyu is a breed of cattle that originated from Japan. Since wagyu cows arrived in Australian via America in early 1990s, Australian breeders have learned to perfect the art of raising precious wagyu with particular days of breeding, and as little stress on the animals as possible.

Really enjoy the food there.
luyao (carol) Zhang. ZHLWD1202

Shaanxi凉皮

Shaanxi凉皮a wide range of different practices, when mixing characteristics, tastes different, here, to cite only a few. Sesame凉皮eat a typical Muslim. Its relatively simple approach to tune into a paste of flour, into a tailor-made metal-sheng凉皮basket, the swaying branch皮萝so cool precision flat surface at the end of the floor in the basket, and then mature steaming pot Add water. Eat when the dough into half a centimeter wide, the general increase in accessories for the cucumber wire, transferred to salt, vinegar, soy sauce, sesame, pepper oil can be. Qin town to凉皮made of rice flour as raw material, as produced in the Qin Huxian town, but also rice叫秦town. Rice production to adjust for the paste, multi-storey flat in the bamboo steamer with steamed旺火. Eat when nearly one meter long, more than 20 centimeters wide hay cutter cut into filaments by adding vegetables accessories, small sprouts and so on, transferred sauce, a good taste in the chili oil on the whole, a good tune-wide red凉皮, Murraya spicy. Hanzhong Hanzhong凉皮produced in the region because of its name. As a result of processing with a small stone mill by adding water to rice paste made of rice flour, also called the Water Mill凉皮. Produced when the pulp mill Dangshan flat rice noodles in steaming the bamboo steamer. Adding spices, mainly garlic juice, hot pepper oil, hot and sour taste of garlic shows. Qishan rolling dough produced the best Qishan County. Production will be washed out gluten wheat flour, the starch into a rolling pizza, steaming on the steamer.凉皮both made of soft and sticky. Locally brewed condiment to food Qishan vinegar and chili oil, supplemented by the gluten washed out silk, in a small wok with uniform mixing, and the earth plate off, and its main characteristic is that acid taste, spicy, aroma.

Wang Jiageng Anthony WAJJD1401

Introduction to French Macarons

French macarons are thin, flavorful meringue cookies that are sandwiched together with some kind of filling. The meringues are what make the cookies unique. They have a smooth, crisp shell and a moist, chewy interior. They are made with egg whites and lots of ground nuts, which helps them to attain that chewy texture without drying out and becoming too crispy, like a simple meringue cookie made with just egg whites and sugar.  The fillings can be almost anything that will stay between the cookies, from jams and preserves to caramel to buttercream frosting. I’ve even used Nutella to finish off a batch of macarons before. Although they can come in any size, macarons are typically small enough to be eaten in one or two bites.

Macarons are a French staple and if you happen to be in Paris, you’ll have no trouble finding them at most bakeries. Here in the US, the cookies are growing in popularity, but are still not that common. You’ll have to look in your area for a restaurant or bakery that specializes in French pastries to find some, and it might take even more time to find very good ones. You can also make them at home with just a few simple ingredients, where you can experiment with different flavors and fillings to customize your creations.

By: luyao( carol) zhang

HISTORY OF CHOCOLATE

Chocolate as we know it today was largely made possible by three events:

l  In 1828, Dutch chemist Johannes Van Houten, invented a method of extracting the fat or "cocoa butter" from ground cocoa beans. The resulting 'cocoa' powder was much less bitter tasting and, when combined with sugar or honey, made a drink much more palatable to our taste.

l  This process known as the Van Houten process made it possible for Fry & Sons of Bristol, England to manufacture and sell the first solid chocolate bar in 1847.

l  In 1875 a Swiss manufacturer, Daniel Peters also used the Van Houten process to successfully combine chocolate with powdered milk to produce the first milk chocolate.<-----By HAO YUANZHU ZHHAD1301----- >

Nice jap restaurant from mel

Nice teriyaki wagyu beef from mel hamer hall.



Saké Restaurant & Bar can be found in the revitalised Hamer Hall, part of Arts Centre Melbourne. Executive Chef Shaun Presland delivers Saké’s renowned mix of modern and classic dishes with a distinct local flavour.

The newest venue has been designed by award-winning interior design house Luchetti Krelle and is set over two levels including an outdoor dining area on the river front. Experience this lovely setting this Summer overlooking the breath-taking Yarra River and CBD.
Along with a central location in the heart of Melbourne’s cultural precinct, guests can dine in style before or after a visit to the famous Hamer Hall.
Worth of trying while you visit mel.
By: luyao( carol) zhang