To sum up, whether it is western food or Chinese food, staple foods are generally divided into three categories:
The first kind of bread. In fact, the scope of bread in English is much wider than that of bread. As long as it is made of flour (wheat flour or not), the solid is called bread. Besides bread, tortillas, cakes and our steamed bread are all included in this category.
The second kind of pasta, as long as it is made of a large piece of dead dough, both noodles and pasta jiaozi are here, and our chaos and jiaozi can almost be classified into this category.
The third kind of grain is whole grains. Compared with the popularity of bread and pasta in China, western-style cereal is relatively unfamiliar to everyone. At most, they have eaten paella or risotto. In fact, western food is as flexible as Chinese food, and the most common method in China is between fried rice and bibimbap. Commonly used cereals are rice, barley, quinoa, buckwheat, corn residue and so on. Among them, we are familiar with farro, bulgur, polenta and wild rice, which we are not familiar with. The texture ranges from thick paste to dry fried rice to casserole.
Today, I will bring you 50 western-style cereal practices to change your staple food.
In addition, the unit conversion in this paper is as follows:
1 cup =237ml, 1 spoon = 15ml, 1 teaspoon =5ml, 1 ounce =28g.
1, fried rice with green garlic, corn and barley
Brush a little butter on the bottom of the pot, pour in 1 and 1/2 cups of barley grains, stir-fry for about 5 minutes, and then pour in 3 cups of water to boil. Turn the lid to low heat and continue to cook for 20 to 30 minutes until the liquid is completely absorbed, and put it in a bowl for later use. Clean the pan, add a little olive oil, then add 2 chopped green garlic and 2 teaspoons of fresh thyme and stir-fry for about 5 minutes, then add 2 cups of roasted corn kernels and stir-fry until heated through. Pour in the wheat, stir-fry until heated through, and sprinkle with appropriate amount of salt after salty taste. Serve.
2, mushroom bacon barley bibimbap
Chop 8 slices of bacon, fry in a pan until crisp, then pour in 3 cups of chopped mixed bacteria, fry in the oil of bacon for about 5 minutes, and turn brown. Stir-fried barley with green garlic and corn (No.65438 +0), add bacon and mushrooms and mix well.
3, artichoke heart barley bibimbap
Boil 2 cups of barley with appropriate amount of salt water. Pour 1/4 cup olive oil into the pot, pour in a 9-ounce (255g) packet of artichoke hearts, 2 cups of cherry peppers and 1 clove garlic, and fry until brown. Then pour the barley into the artichoke heart mixture, pour in 2 tablespoons of chopped fresh Marjory and stir well.
4, cabbage green juice barley bibimbap
Boil 2 cups of barley with appropriate amount of salt water. 3 cups of chopped kale, 1/2 cups of Parmesan cheese) ① Pour cheese powder, 1/2 cups of olive oil, 1/3 cups of chopped walnuts, 1/2 teaspoons of melted lemon peel, 1/2 teaspoons of Jewish salt and a handful of dried peppers into a blender. Then pour the whipped green sauce into the barley and stir well.
5. Carrots, parsnips and barley bibimbap with green sauce
1 lb (9 Liang) carrot slices and 1 lb parsnip ③ slices are mixed, topped with olive oil, sprinkled with salt and pepper, and mixed well. Bake at 220 degrees for 30 minutes. Use green sauce (No.4) to make kale and barley bibimbap, then mix all the ingredients well, taste the salt and sprinkle some salt.
6, cheese slow cooker porridge fast
5 cups of water, 2 and a half cups of milk, 2 teaspoons of Jewish salt, ② bring to a slight boil, and then pour into a slow cooker. Pour in 1 cup of corn porridge) ③, 1 root rosemary branch and 2 fragrant leaves, cover and simmer for 2 hours, stirring once in the middle. Then throw away rosemary and geranium, stir until smooth, pour in 1 cup of Parmesan cheese) ①, half cup of mascarpone ① and 2 tablespoons of butter, stir well, taste salty, and add appropriate amount of salt.
7, mushroom cheese slow cooker porridge block
Make cheese slow stew porridge (No.6). Pour an appropriate amount of olive oil into the pot, then pour 1 kg of Pleurotus ostreatus slices and fry for about 7 minutes. When it turns brown, pour in 1/4 cups of chopped fresh parsley and stir well. It tastes salty, add some salt. Then pour the Pleurotus ostreatus on the porridge noodles and sprinkle some blue cheese.
8. porridge with green sauce
Mix 3 cups of water with 3 cups of milk, add 2 teaspoons of Jewish salt and a pinch of pepper to boil. Pour in 1 cup of half-cooked corn porridge) ③ and stir for about 5 minutes while cooking. When cooked, pour in 1 cup of Parmesan cheese ① and 3 tablespoons of butter and mix well. Sprinkle a little green sauce on it.
9. Sweet potato corn muffin
Pour 2 cups of milk into the pot, then pour 2 tablespoons of butter, 2 tablespoons of brown sugar, 1 teaspoon of Jewish salt ②, a pinch of pepper ④, bring to a boil, turn down the heat, pour in half a cup of corn flour and stir for 2 minutes until it thickens. Pour in 1 cup sweet potato paste, 3 egg yolks and 1 teaspoon baking powder, stir well and remove from the heat. Beat the three egg whites into hard peaks, pour them into the batter and stir well (don't draw circles). Then pour it into a 20cm square baking pan with a layer of butter and bake at 190 degrees for 30 minutes until it bulges. This kind of muffin is called spoonbread in English. Can't hug, eat with a spoon.
10, small rice with roasted carrots
Slice 1 lb carrot, cut 2 red onions, pour appropriate amount of olive oil, salt and 1 tbsp fresh rosemary, mix well and bake at 220 degrees for 30 minutes. Boil 2 cups of millet with appropriate amount of salt water, drain, plate, drizzle with olive oil, spread with roasted vegetables, and serve.
1 1, sweet potato buckwheat mixed pasta
Pour some butter into the pan, heat it over medium-high heat, pour in 1 chopped onion and fry until brown. Pour in 3 cups of chicken soup ⑤, 2 cups of peeled and diced sweet potato and 3/4 cup of strong buckwheat porridge, and bring to a boil. Cover with low heat 10 minute until the liquid is completely absorbed. Pour in 4 ounces (227 grams) of cooked butterfly pasta, 1/4 cups of chopped fresh parsley, 1/4 cups of sour cream and mix well. Sprinkle some salt.
12, maple sugar wheat bibimbap
Pour an appropriate amount of salt water and 1 diced turnips into 2 cups of whole wheat, cook and drain. Pour in 3 tablespoons maple syrup, 3 tablespoons butter, 1 tablespoon chopped fresh sage, a pinch of Chili powder) ④ Mix well.
13, stewed rice with vanilla and lemon
Pour 2 cups of Thai fragrant rice, 3 cups of water, 3 strips of lemon peel, 1 fragrant leaf, 1 tablespoon of butter and 1 teaspoon of Jewish salt into a pot and bring to a boil. Turn the lid to low heat and continue to cook for about 20 minutes until the rice becomes soft and the liquid is completely absorbed. Pour in 2 tablespoons chopped parsley and 2 tablespoons chopped leek and mix well.
14, black and white mushroom bibimbap
Cook semi-herb lemon stew rice (No.13). Another stew 1 cup of black rice. 2 cups of spinach blanched, 2 cups of sliced miscellaneous bacteria fried in the pot, poured in two kinds of rice and mixed well, then poured in walnut oil, salty and added with appropriate amount of salt.
15, cheese bibimbap
Stew 2 cups of steamed rice, pour in 1 cup of chopped green onion, 1 cup of cheddar cheese) ①, 1 cup of sour cream, salt and Chili powder) ④ Mix well. Fill a 20 cm square baking bowl with butter, add some butter, sprinkle with 2 tablespoons parmesan cheese, bake at 230 degrees for 20 minutes, and take it out when it turns golden.
16, pumpkin rice with cheese
Cut the pumpkin in half with three small millstones, remove the seeds, put it on a baking tray with the cross section down, and bake it in the oven 175℃ for 30 minutes. To make cheese bibimbap (No.15), add 10 oz (283g) of blanched water and crush spinach. Fill the bibimbap with pumpkin, drizzle with olive oil, sprinkle with Parmesan cheese (①), and bake at 175℃ 1 hour.
17, slow cooker pumpkin risotto
Pour a proper amount of butter into the pot, heat the pot over medium heat, add 1 chopped red onion and 2 teaspoons chopped fresh sage, stir-fry for 2 minutes, add 1 and 3/4 cups of rice, stir-fry for 2 minutes, then add 6 cups of chicken soup ⑤, half a cup of dry white wine, 1 teaspoon of Jewish salt ② and a pinch of pepper to boil, pour into a slow cooker, and then add them. Pour 1 cup of parmesan cheese ① into the pot and mix well.
18, red kidney bean bibimbap
Pour the right amount of oil into the pot and heat it over medium heat. Add 1 chopped onion, 1 chopped colored pepper, 1 chopped garlic, 1 tablespoon tomato sauce) and stir-fry for 5 minutes. Pour in 3 and 1/2 cups of water, 2 cups of steamed rice, 1 teaspoon of cumin powder and 1 teaspoon of Jewish salt, and bring to a boil. Turn off the heat, cover and continue to cook for 20 minutes. At the last moment, pour 2 cans of drained 14.5 oz canned red kidney beans, mix well and heat thoroughly.
19, bibimbap with red kidney beans and kale
Make bibimbap with red kidney beans (No.18). When cooking, take another pot, brush a little butter, pour in 6 cups of chopped kale and stir-fry for 5 to 8 minutes. When wilting, sprinkle some salt with chipotle Chili sauce and mix well, then pour it into the bibimbap pot and mix well.
20. Gumbo spicy sausage bibimbap
3 cups of chicken soup ⑤, 2 cups of black rice, 1 teaspoon of Jewish salt ②, pour into the pot and cook until it is slightly boiling, and continue to cook for about 25 minutes until the rice is soft. In another pot, pour an appropriate amount of olive oil into a medium-high heat pot, then pour 12 oz (340g) sliced spicy sausage and fry until brown. Then pour in 2 cups of cut okra, 1 cup of chopped green onion, 1 cup of chopped pepper and stir-fry for 5 minutes. Then pour the fried vegetables into the rice and stir well. Taste the salt and add some salt.
2 1, Moroccan braised rice
Pour proper amount of water into 2 cups of rice, then add 2 cups of green beans, half a cup of shredded carrot, 1/4 cups of chopped green onion, 1/4 cups of coriander, 1/4 cups of Kharisa) and cook. Pour some yogurt on the plate.
22. Dirty rice
People call it dirty rice because the chicken liver is broken and dirty after cooking, but it is actually very clean. 2 cups of rice are cooked into rice. Pour the right amount of oil into the pot and heat it with high fire. Pour in 8 ounces (227 grams) of crushed Italian sausage (excluding casing) and 8 ounces (227 grams) of chopped chicken liver and stir-fry until brown. Add 1 cup chopped onion, 1 cup chopped celery and 2 cloves chopped garlic and stir-fry for 3 minutes, then add cooked rice, half a cup chopped prunes, half a cup of coriander and half a cup of chestnuts, mix well and heat thoroughly.
23, saffron pomegranate rice
Pour a proper amount of butter into the pan, heat the pan over medium fire, pour four chopped red onions and stir fry for 1 min, then pour three cups of water, two cups of rice, two cardamom pods, two whole star anise, 1 teaspoon of saffron and 1 teaspoon of Jewish salt, ② bring to a boil, cover and continue cooking for about 20 minutes, and pour in four minutes when the rice becomes soft.
24. charred wild rice
Boil 2 cups of brown rice with appropriate amount of water. Pour some butter into the pot, heat it on medium-high heat, pour in half chopped green onion and stir-fry for 3 minutes. Pour in 3 cups of chicken soup ⑤, 1 cup of rice, 1 teaspoon of Jewish salt ⑤, and bring to a boil. Cover and turn to low heat and continue to cook for 45 minutes. Drain the water until the rice is soft. Pour in brown rice, 1 cup chopped pecans, 1 cup dried cranberries, 1 cup raisins cut in half, half cup coriander and 1 lime juice, and mix well.
25, Brussels sprouts bibimbap
1 and 1/4 cups of brown rice are cooked into rice. Separate the leaves of 1 lb Brussels sprouts, pour in half a teaspoon of Jewish salt ②, half a teaspoon of lemon peel and 1 lemon juice, and stir well. Pour in brown rice, 1 cloves of garlic, half a cup of roasted hazelnut, half a cup of parmesan cheese, half a cup of chopped parsley and half a cup of olive oil, mix well, taste salty, and add some salt.
26. Asian sausage braised rice
Pour 2 cups of Thai fragrant rice, 3 cups of water, 2 slices of ginger, 6 slices of sausage and 1 teaspoon of salt into the pot and bring to a boil. Cover and continue to simmer 17 minutes. Pour in 4 chopped shallots and 2 teaspoons of sesame oil and mix well.
27, mushroom sausage fried rice
Make Asian sausage stew rice (No.26) and let it cool. Pour an appropriate amount of oil into the pot, heat the pot, pour in 8 ounces (227 grams) of sliced mushrooms, and stir fry for about 5 minutes. When it turns brown, pour in the braised rice and 2 teaspoons of soy sauce and continue to stir fry for a while.
28. Beef fried rice
Pour proper amount of butter into the pan and heat the pan over medium-high heat. Pour in 8 ounces (227 grams) of beef stuffing and 1 chopped onion, and fry until brown. Put it on the plate and wipe the pot. Then pour in 2 tablespoons butter and 1 cup of broken rice flour and stir-fry for about 4 minutes. When it turns golden brown, pour in 3 cups of water, 2 cups of steamed rice, fried beef stuffing, half a teaspoon of spiced fruit powder, half a teaspoon of cinnamon powder and half a teaspoon of Jewish salt, and cook for 17 minutes. Pour in half a cup of chopped parsley and half a cup of pine nuts, mix well and serve.
29. curry lotus root and bean fried rice
Pour an appropriate amount of olive oil into the pot and heat it over medium heat. Add 1 chopped onion, 2 cloves of minced garlic and 2 tablespoons of curry powder, and stir-fry for about 5 minutes. Pour in 3 3/4 cups of water, 2 cups of rice, 3/4 cups of dried lentils, 1 6cm long ginger (peeled and shredded), 1 and 1/2 teaspoons of Jewish salt, and bring to a boil. Cover and stew for 17 minutes, then pour in 3/4 cup of dried blackcurrant and 2 tablespoons of butter and stir well.
30.coconut risotto
Put 2 cups of Thai fragrant rice, 2 cups of water, a can of coconut milk 14 oz, 3 wide lime thongs, 1 teaspoon of sugar and 1 teaspoon of Jewish salt (2) into a pot and boil. Cover and turn to low heat and continue to cook for 20 minutes.
3 1, Lao Wang wheat risotto
Pour proper amount of butter into the pot, heat the pot at medium-high temperature, add 1 chopped red onion and 2 teaspoons of fresh thyme and stir-fry for a while, then add 2 cups of farro and half a cup of white wine and stir-fry until the liquid is almost absorbed. Pour 6 cups of chicken soup (5), one cup at a time, stir until absorbed, and then pour another cup. About 30 minutes, when all the liquid is absorbed, pour in 2 cups of corn kernels, 3 tablespoons of butter, half a cup of Parmesan cheese, half a cup of fresh parsley, and 4 ounces of Taleggio cheese and mix well. Taleggio cheese is probably hard to buy in China. Change it to Fontina) 1 Cheese will do.
Lao Wang's wheat is full of colored peppers.
Pour olive oil into four half-cut seedless colored peppers and bake at 200℃ 15 minutes. Make Pharaoh's wheat risotto (No.31), add colored peppers, sprinkle the mixture of Parmesan cheese ① and bread crumbs on it, and bake in the oven for 30 minutes.
33. Broccoli and Lao Wang's wheat bibimbap
1 cup farro cooked, cooled, poured in steamed chopped broccoli, half a cup of olive oil, 1/4 cups of chopped parsley, 1/4 cups of chopped mint, 2 slices of lemon peel, juice squeezed from pulp and appropriate amount of salt, and stirred evenly.
34. Tropical Pharaoh Wheat Salad
Pour 1 cup farro, 1 cup semi-freshly squeezed orange juice, 3 cups of water, 1 teaspoon of Jewish salt ②, 1 piece of fragrant leaves into a pot and boil until it is slightly boiling, continue to glug for 30 minutes, drain and cool. Pour in 2 cups of bitter chrysanthemum, 6 petals of orange (with the inner membrane and collaterals removed), 1 cup of shredded celery, 1 cup of shredded red onion and 1 cup of chopped black olive, mix well, and add a proper amount of salt to the salty taste.
35, green garlic Lao Wang wheat bibimbap
1 cup of farrow is ready. Half a cup of water, 65,438+0 tbsp butter, 65,438+0 tsp Jewish salt ② Pour into the pot and bring to a slight boil. Pour in 6 cups chopped green garlic and cover until soft. Pour in 2 teaspoons of Dijon mustard sauce, 2 teaspoons of red wine vinegar and Pharaoh wheat and mix well.
36. Cheese, cherry tomatoes and Pharaoh's wheat bibimbap
1 cup farro cooked and cooled, then poured in 2 cups of cherry tomatoes cut in half, 1 pound mozzarella cheese balls ①, 1 cup basil leaves, 6 tablespoons olive oil, 3 tablespoons white wine vinegar and appropriate amount of salt, and mixed well.
37, beet quinoa salad
1 cup of quinoa cooked and cooled. Pour 1 teaspoon Dijon mustard sauce into 2 tablespoons apple vinegar and beat well, then pour 1/3 cups olive oil and beat well. 4 cups of lettuce, 2 cups of diced cooked beetroot, half a cup of sugar-coated walnuts, half a cup of shredded red onion and quinoa rice, mix well, pour in the vinegar sauce and mix well, taste the salt and sprinkle some salt. Dish and sprinkle some blue cheese on it.
38. Dried apricots and quinoa bibimbap
1 cup of semi-quinoa, 1 canned chickpeas (drained), 3 cups of water, 1 teaspoon of cumin powder, 1 teaspoon of coriander seed powder, 1 teaspoon of Jewish salt ② Pour into the pot and boil, then turn to low heat to continue the glut/. Pour in 1 cup of dried apricot, 1 cup of coriander and half a cup of lemon juice and mix well, then drizzle with olive oil.
39, cherry almond quinoa bibimbap
To make dried apricots and quinoa bibimbap (No.38), the spices were changed into 1 teaspoon nutmeg powder, dried apricots were changed into dried cherries, and 1 cup almond slices were added.
40. bibimbap with cabbage, carrot and quinoa
1 cup half quinoa cooked and cooled. 1/4 cups of rice vinegar, 1/4 cups of olive oil and 3 tablespoons of sesame oil, stir well, and pour in quinoa and mix well. Then pour in 1 cup shredded Chinese cabbage, 1 cup shredded carrot, 1 cup sliced almond, 1 cup chopped green onion, 2 pieces of orange petals (with inner membrane and collaterals removed) and appropriate amount of salt and mix well.
4 1, fennel quinoa bibimbap
1 chopped fennel bulbs, 1 chopped onions, 1 chopped colored peppers, mix well, pour in proper amount of olive oil, salt and 2 tablespoons of za'atar, and bake at 230 degrees for 30 minutes. In the meantime, cook 1 cup of quinoa. Mix quinoa with vegetables, taste the salt, sprinkle some salt, put it in a bowl and sprinkle some parsley on it.
42, cauliflower and wheat bibimbap
2 cups of wheat crumbs are cooked. 1 chopped cauliflower, add olive oil, salt and pepper, mix well, bake at 220 degrees for 30 minutes, when it turns brown, add chopped wheat, 1 cup chopped cucumber, 1 cup mint, 1 cup coriander, 1 cup chopped green onion, and half.
43. Tomato, cauliflower and wheat bibimbap
Make cauliflower and wheat bibimbap (No.42), add half a cup of chopped sun-dried tomatoes, half a cup of dill and half a cup of feta cheese, and mix well.
44. Pine nuts, raisins and wheat bibimbap
1 cup of broken wheat cooked. Add olive oil to the pot, add 1 chopped onion and stir fry for about 5 minutes. Stir-fry until soft, add half a cup of pine nuts and half a cup of raisins, stir-fry for 2 minutes, add chopped wheat, 1/4 cups of fresh parsley, 1/4 cups of green olives, 1 teaspoon of dried orange peel and appropriate amount of salt, and mix well.
45. fig fennel and wheat bibimbap
Use pine nuts and raisins to make wheat bibimbap (No.44), add half chopped fennel bulbs when frying onions, use cashews instead of pine nuts, and use chopped dried figs instead of raisins.
46. Apples are mixed with Kosara grams.
6 cups of mixed grain cooked and cooled (well, still grounded? ), 2 diced apples, 1 cup of sugar-coated walnuts, 1 cup of shredded celery, 1 cup of crispy chopped ham, 3 tablespoons of white balsamic vinegar) ⑩ vinegar (⑩), 3 tablespoons of olive oil and appropriate amount of salt and mix well.
47. bibimbap with red dates and miscellaneous grains
Two cups of mixed grain are cooked. Pour the butter into the pot, stir-fry the mixed grain for 3 minutes on medium heat, then pour in half a cup of chopped jujube, half a cup of mixed herbs and a proper amount of salt and stir-fry a few times.
48, miscellaneous grains purple cabbage casserole
Make jujube bibimbap (No.47), pour in 3/4 cup sour cream and mix well. Add 1 13g butter to the pan, heat over high fire, add 8 cups of shredded purple cabbage and 1 onion, stir-fry for about 10 minute, then add 1 and12 vanilla seed, salt and pepper, and stir-fry for a while. Pour in half a cup of raisins and half a cup of white wine, stir-fry for 10 minute, then put it into a 23cm×33cm baking tray, sprinkle with miscellaneous rice and bake at 200 degrees for 35 minutes.
49. Texas-Mexico rice after corn.
6 cups of chicken soup ⑤ Bring to a boil, pour in 1 and 1/2 cups of corn stubble and 1 teaspoon of Jewish salt ②, stir well and bring to a boil, turn the lid off and cook for 20 minutes, stirring frequently in the middle pot. Pour in 2 cups of shredded Chili (jack)① Cheese (①) and 2 tablespoons butter, mix well and put in a bowl. Sprinkle 1 cup of roasted corn kernels, 1 cup of black-eyed cowpea, 1/3 cups of chopped pepper and 1/3 cups of chopped green onion on it.
50. Chili cheese corn stubble casserole
Add 2 teaspoons of hot sauce and 2 teaspoons of Jewish salt to 6 cups of water, bring to a boil, turn off the heat, pour in 1 cup of corn stubble and mix well. Cover, and continue to glug 15 minutes, stirring from time to time until the mixture thickens. Remove from the fire, pour in 2 cups of shredded cheddar cheese, 4 ounces (1 13g) of cream cheese, 1 cup of finely cut cherry pepper and 2 tablespoons of butter, and stir well. Pour into a buttered baking bowl. Break up 1 cup biscuits, pour in 2 tablespoons of melted butter and mix well. Sprinkle on the baking bowl and bake at 190 degrees for 20 minutes until the surface is golden. Sprinkle more chopped leeks on it.
This is nagging.
① For the introduction of common cheeses, please refer to Baijianuo. "Ajisen multinational cuisine" → See all the common cheeses in one post! Mom no longer has to worry about me getting lost in the cheese cabinet in the supermarket.
② For the introduction of Jewish salt, please refer to Baijia's Ajisen Multinational Cuisine → Nine Strange Salts. How much did you eat?
(3) Please refer to the introduction and practice of corn porridge in Bai Jia's The Taste of Multinational Cuisine → It turns out that the staple food of western food is not only bread and pasta, but also so many strange patterns!
④ For the introduction of pepper varieties and products commonly used in western food, please refer to Baijia's "Ajisen Multinational Cuisine" → Try these world-famous "peppers", which one makes you cry?
⑤ Chicken soup recipes refer to 100 "Flavor Multinational Cuisine" → Introduction to Western-style Clear Soup, with 6 super practical clear soup recipes attached.
6. For the recipe of green sauce, please refer to Baijia's "Ajisen Multinational Cuisine" → Classic green sauce garlic sauce and its five variants.
All landowners ketchup is not ordinary ketchup. For the introduction of ketchup family, please refer to Baijia's "The Taste of Multinational Cuisine" → Ketchup is not just a seasoning bag of McDonald's and KFC, it is a big family.
Kharisa is a classic Moroccan hot sauce. For details and DIY methods, please refer to Baijia's Ajisen International Cuisine → the hottest hot sauce in the world. Those who dare to eat the latter four are not afraid of death.
For the introduction of Dijon mustard sauce, please refer to Baijianuo. Ajisen cuisine → the most delicious mustard sauce in the world.
Attending the introduction of vinegar commonly used in western food, please refer to Baijia's "Flavor Multinational Cuisine" → There are so many kinds of vinegar in the world.
This is a mixed spice commonly used in the Middle East. I searched a large piece of cosmetics made by ZA on Taobao, but I couldn't find it at all. So DIY: Mix 2 tablespoons chopped fresh thyme, 2 tablespoons sesame seeds, 2 teaspoons sumac powder (available in Taobao) and half a teaspoon crude salt evenly.
For the introduction of smoked ham, please refer to post bacon, ham, sausage and so on. See all the common western meats in Baijia 100 "Taste Multinational Cuisine".