First, the volume of the product is also 8 to 10 times larger than the original.

The so-called hierarchical structural material refers to the fact that the muffin dough must first be put into a lot of regular layers of grease in the mixed dough, and the layers of grease and layers of dough are isolated from each other, forming a regular layer of dough and the layer of grease after entering the furnace to bake and heat.

First of all, the water in the wet gluten is heated and produces water vapor swelling force, and the water vapor pressure produced by the lower layer of the skin expands the upper layer of the dough, and gradually grows layer by layer, and the oil in the last layer and layer is heated and melts, penetrates into the gluten to replace the original water, so that the dough of each layer becomes loose and crispy, and finally becomes a delicious and fluffy muffin.

Of course, muffins vary from place to place.

When it comes to Belarusian cuisine, we have to talk about borscht, the main soup here in Belarus is borscht, which tastes better when topped with sour cream.

Borscht is a thick vegetable soup that originated in Ukraine.

Borscht is mostly made of beet, which is often boiled with potatoes, carrots, spinach, beef cubes, cream, etc., so it has a purple-red color. In some places, tomatoes are used as the main ingredient and sugar beets are used as auxiliary ingredients.

There are also orange borscht and green borscht without beets and tomato sauce.

The name "borscht" is said to be a Chinese transliteration of Russian soup (raschon is Russian, derived from the pidgin English of Shanghai in the early years).

Borscht is also known as "Subo Tang" in some parts of Northeast China.

During the October Revolution, a large number of Russians were displaced to Shanghai, bringing vodka and Russian-style Western cuisine, and the first Western restaurant in Shanghai was opened by Russians. This soup is evolved from the Russian beetroot soup, which is spicy and sour, more sour than sweet, and Shanghainese people are not used to it.

Later, under the influence of raw material procurement and local taste, borscht with unique Shanghai characteristics was gradually formed, with sweet and sour, sweet and fragrant, fatty but not greasy, fresh and refreshing.

This Shanghai-style borscht is not only eaten when eating Western food, but also in schools, workplaces, families and Chinese restaurants.

Over time, this soup has formed various genres and branches in Shanghai, the most representative of which are "restaurant pie", "canteen pie" and "family pie".

Among them, the "restaurant pie" is represented by the Huaihai Western Cuisine Society, which has been improved and updated several times after several improvements and updated processes, and finally became the leader of the Shanghai borscht soup, and then, various Western restaurants and even individual Chinese restaurants have followed suit.

"Canteen pie" is also known as "lane pie", the soup is often served in a large basin or a warm tea barrel, no ketchup or only a little for coloring, the soup is often "clear soup and water", floating a few traces of red sausage, tomatoes are not peeled, anyway, it is very different from the borscht in the Western restaurant, the strange thing is that even such "tomato boiled water", it is very refreshing to eat.

To this day, many middle school students are reluctant to eat school meals, so they go to the school gate to buy a bowl of this soup for one or two yuan a bowl, and add a slice of bread to make lunch.

The "family faction" people did not have the opportunity to learn the cooking method of Western restaurants, nor did they want to fall into the same depravity as the "canteen pie", so they could only ponder and study various cooking methods, among which beef was mainly used instead of red sausage, and the deficiency was mainly lacking.

After talking about borscht, let's talk about another soup - beet soup.

Beet soup is one of the most frequent food items on the table in Belarus.

Beet soup is a cold soup with a slight sour taste. The color is reddish-pink and delicious. Drinking a bowl of beet soup as an appetizer in summer is sure to whet your appetite.

Hash browns, an absolute representative of Russian cuisine.

In fact, in Europe, potatoes are really everyone's staple food, and the various foods made by potatoes are also amazing. In Belarus, potato cakes are usually eaten with a variety of sauces, such as garlic sauce, cheese sauce, cucumber sauce, salad dressing, etc.

There are also hash browns in China.

Chinese potato cake is a dish made with potatoes, eggs, and flour as the main ingredients, and is a traditional snack from Anhui and Guangzhou, Guangdong, and belongs to the Hui cuisine and Cantonese cuisine. The taste is delicious and nutritious.

It looks like hash browns, and then look at caviar.

In fact, strictly speaking, caviar is a Russian specialty, but Belarus has the same love for caviar. Delicious caviar (красная) / salmon caviar (икралососи) / black caviar (черная) / sturgeon caviar (икраостра), labeling.

Red caviar is also often made into salads, traditional Russian pancakes. With a variety of sweet and salty flavors and shapes, it is a seasonal food for the traditional Belarusian festival - Thanksgiving Day. In fact, there are many people who eat this for breakfast, which is really delicious and convenient.

Caviar, also known as caviar, is a sauce made from fish roe from fish and is one of the "three treasures of the West" (the other two are foie gras and truffle).

Almost all kinds of fish eggs can be made into caviar, but strictly speaking, only sturgeon eggs can be called caviar, and the best caviar is produced in the Caspian Sea, which borders Iran and Russia.

There are more than 20 different species of sturgeon worldwide, the best caviar is made from the black eggs of the Caspian sturgeon Beluga, Oscietra, and SEVRUGA, and the highest Beluga, which produces less than 100 sturgeon a year, and Beluga, who is over 60 years old, can make caviar.

Caviar can be eaten in soup or with bread.

Caviar, also known as caviar, is round, plump and granular, with a fresh, salty taste when the mouth cracks, like the taste of the ocean.

Strictly speaking, only sturgeon eggs are eligible to be made into caviar, and the caviar from the Caspian Sea is of the best quality. Due to their proximity to the Caspian Sea, Russia and Iran produce 95% of the world's best caviar, and a sturgeon caviar is also produced in the Amur River (i.e. Heilongjiang) in the Siberian region of Russia.

In recent years, Heilongjiang Province and Zhejiang Province in Chinese mainland have also produced caviar, which is the same variety as that produced in Russia, but the price is relatively cheap, and it has become a new favorite in the market.

A la carte is mostly served with small round pancakes and whipped cream.

Intermediate Oscietra, about 12 pounds can be made of eggs. The lowest level is Sevruga, and eggs can be retrieved at 7 catties. For this reason, it is very expensive.

Caviar is the most luxurious treat on the French table, black caviar used to be a delicacy of the royal family, a beauty and healthy recipe for fashionistas and friends who love food and want to lose weight.

The best caviar grains are full and smooth, and the color is transparent and clear.

As for the wine pairing, it is best to pair it with champagne, especially the more sour champagne that best matches the rich oiliness of the caviar.