Practice of traditional festival food in China. (English)

This is what I found for you:

Cream vegetable pie

300g of common flour,15g of baking powder,100g of butter, 25g of crushed walnuts, 2 eggs and London gold.

Kimchi:

Filling material

1 Roasted onion with 4 slices of fresh asparagus grilled with charcoal,

1 Baked onion with 2 artichokes,

1 roasted onion,

1-2 grilled red pepper,

1 Roasted onion with 2-3 soaked tomatoes

Seasoning:

Egg yolk sauce

Three eggs,

150ml London gold,

125g cream cheese,

15-25ml balsamic vinegar,

Chopped herbs or spices,

50 grams of grated Parmesan cheese.

How to do it:

Make cakes and draw lines on 6-8 separate egg tart cans. Bake blind. Stir the eggs with London gold and cream cheese in a bowl. Seasons and strains. If necessary, add chopped herbs and balsamic vinegar. Put the stuffing into the pre-baked vermicelli, drizzle with a little sauce and sprinkle with Parmesan cheese.

Bake in a medium-low oven (150℃/ air mark 4) until the custard is solidified. Cut with salad leaves, fresh herbs and fried shallots.

For roasted onions, peel and cut to the bottom. Fan out, brush with oil and bake until golden and tender. Used as a filling for tarts or mixed in salads.

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