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Shaobing (pinyin: shāobǐng; Wade–Giles: shao-ping), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet.
Cha siu bao – Steamed or baked bun, filled with roast pork and optionally, sweet onions; [1] sometimes indicated by a red dot; Chicken bun – Steamed or baked bun, usually filled with shredded chicken and black mushroom slivers; sometimes sprinkled with a few white sesame seeds; Cocktail bun – Usually filled with a sweet shredded coconut paste
Early kamaboko was made with minced catfish (Silurus asotus). The white fish used to make surimi (擂り身, lit. ' ground meat ') include: Chicken grunt (Parapristipoma trilineatum) Golden threadfin bream (Nemipterus virgatus) Lizardfish (Synodontidae) Japanese gissu (Pterothrissus gissu) Various shark species (Selachimorpha)
These nuggets are all white meat—actual chunks of chicken, not ground—with a thick, crunchy breading made out of tortilla chips. (Note: The breading includes flour, so they're not gluten-free.)
Photo: Lubustock/Shutterstock. Design: Eat This, Not That!Despite being a childhood favorite, chicken nuggets are often a go-to fast food order for on-the-go adults, too. Chicken is packed with ...
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Known as Fiskbullar in Sweden and fiskeboller in Norway and Denmark, Nordic fish balls are white and without breading. In Norway, fish balls (fiskeboller [33]) are made using wheat and potato flour, milk, fish broth, salt and seasonings. When canned, they are packed in fish broth. Haddock is commonly used. [9]
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