Nice Food

This also is one of n/COL the head of a family dish of our home, because it is simple convenient, flavour not common, steal Shi Xuelai from the website of elder sister love hutch. Practice with respect to 3 words, cross shelled fresh shrimps oil to fry two sides to become angry first take out, scramble egg again, egg fluid still adds shelled fresh shrimps to be fried together when unfinished is completely caky, come loose finally on chopped green onion is done calculate finished. My result is, the egg should be fried slipperily tender, cannot use conflagration fry in shallow oil, better with medium baking temperature, the 2nd before frying shelled fresh shrimps namely bit of salt will be put to mix in shelled fresh shrimps, or shelled fresh shrimps is not quite easy tasty. Want the egg is slippery tender, do not hate to part with put oil.

Additional, dozen of dry pot that break was bought in MANORA today, did one caldron to do boiler with it later wing of sweet hot chicken, see this one pot, wing of a kilogram of chicken, eat completely, very successful feeling!

Filed under: Bamboo Cuisine by Cuisine

Be in Nanjing in one’s childhood, know to have so contest crab, it is ginger vinegar actually scramble egg, sell the food with very general phase, went up that day as a result of plum write feed a kitchen, discovery surpasses crab to also can make Aldine, she comes out albumen yoke depart, fry the competition that give crab is very good-looking, also learning to do then.

It is to take a few eggs first, load albumen and yoke departure two bowls respectively in
Do bubble softly Bess (I am the dried scallop that uses soup-stock bubble) put albumen, the soup of bubble dried scallop entered yoke. Nevertheless this one pace just is perfected merely stopped, either must measure.
Hit albumen yolk divide evenly respectively and add salt to flavor, if used dried scallop not to need to perhaps want extenuatory add salt less, because dried scallop is salty originally. Ask an attention, because this dish is the flavour of imitate crab, taste is expensive be in delicious, be in so when the egg flavors, peace is weak not salty! Sensory dot a little salt arrives in egg fluid can.
Great ginger noodles or vermicelli made from bean or sweet potato starch is used in a small bowl (the Jiang Mo that also can use oneself to had been cut) little candy and sweet vinegar agitate moves one tablespoon into flavour juice to reserve equably.
Oily boiler burns heat, turn medium baking temperature, fry good albumen and yoke respectively, the attention puts bit of oil more appropriately, decoct when flame does not want too big, had better fry piece soft soft tender tender effect comes.
In filling the albumen yoke that has fried the bowl, drench on the flavour juice of mix up. Enjoy this cheap crab big food!

Husband commment: If close an eye to eat, true resolution does not come out and true crab flesh has what distinction!
BECKY evaluation: LG has bit of overpraise, but feel flavour is close to steamed crab to dip in very much really the feeling that vinegar has. And crab is bought to follow in ALIGRO like feeling award, catch up with star-crossed when, ten money are redemptive is a big empty case, still be inferior to eating this contest crab, low-cost quantity sufficient! Do not believe, you also try. Closing also with respect to one yuan, earned Ye!

Fill write down:
After the card sends net taking garden, netizen of a good intention tells me to say, cuts very exquisitely Jiang Rong is added in yoke, after been fry, flavour is close to the ovary and digestive glands of the crab more, I tried in Home YESHUILAN, the effect as expected very good.
Myself experiments via what pass many times, also have further result, make this food, albumen is fried more easily slipperily tender, opposite for yoke is fried easily old. Before I try to entering boiler, mix in yoke little water is amylaceous, yoke also can be fried with albumen tender.

Filed under: Bamboo Cuisine by Cuisine

I all the time not very makes food of braise in soy sauce, coming is me not be to be interested too to the dish of hoosh sauce, 2 come, what doesn’t have present Chinese deliciously had eaten, the restaurant on who still can order fin of chicken of braise in soy sauce of meat of braise in soy sauce of what ah, if be being nodded really, does estimation want by person jest farmer? Do not do in the home so, go out also does not take this course, nature is to how be being done a bit feeling was done not have.

Arrived Switzerland just knows, if Chinese dish is very good,ate only actually. Consider pork of braise in soy sauce, saliva with a tick dripped unexpectedly.

Wing of chicken of braise in soy sauce taking in Swiss first time is to be in Home DONGDONG, that delicious oh, estimation of wing of one dish chicken was eaten by me one most (I am on table do not know very much self-effacing. Ashamed

Filed under: Bamboo Cuisine by Cuisine

Asparagus is dish in ” joker ” , fry the flesh, fry it what fry is egg, OK to what fry try, even if eats alone very delicious also, can use the means such as soup, noisy oil, cold and dressed with sause to do.

The winter arrived here, asparagus begins to go up in the supermarket wore, the feeling wants than home common. And still have white and green two kinds. When just coming, someone says to me, asparagus is bitter, can take reduce internal heat. I am a bit strange at that time, does devil also like to bear hardships does the dish of flavour relieve inflammation or internal heat?

Filed under: Bamboo Cuisine by Cuisine

设计了很长时间的“以食会友”终于到了要举办的日子了。
大约六点多，LINDA就先过来了，I LOVE LINDA因为考试的关系，今天来不了了。所以LINDA家的主打面食系列看来是无缘品尝了。LINDA作了寿司，一看就是精心准备的，里面包了四种材料，切得也很漂亮，大小个头都很均匀，赶紧先给拍照，然后上桌。
我和LINDA一边聊天一边准备我自己的菜，我的想法是做一个干锅香辣鸡翅和一个赛螃蟹，但是一做干锅香辣鸡翅，就会用到很多热油，这么多油用完就扔了实在是可惜，想想还是再做一个肉糜茄子，茄子最吸油了。
快到八点的时候，YEATS、小朱和主席来了，主席昂首挺胸最先进来，但是手里空空如也，我和LINDA都很奇怪：你的菜呢？主席手往后一指：“在那儿呢” 小朱听得此话，立刻跟近一步，手里居然抱着一只纸箱，打开一看，WAW……主席做了很PP的的排骨烧蘑菇，YEATS和小朱则带来了三鲜豆腐和雪菜肉丝，都是我爱吃的！尤其是三鲜豆腐，真的是很诱人，给菜拍照的时候就忍不住偷偷往嘴里扔了一块，鲜！
拍了照，我们就开始先将做好的菜摆了上来，蓝蓝的火苗上热着吱吱作响的干锅鸡翅，其他的菜围绕在干锅鸡翅周围显得巨丰盛，给YESHUILAN和MAOANZ的菜我们留出了两个空位。拍着照，觉得真饿啊三鲜豆腐 BY YEATS AND XIAO ZHU

雪菜肉丝 BY YEATS AND XIAOZHU

排骨烧蘑菇BY ZHUXI

肉糜茄子BY BECKY

寿司，BY LINDA

干锅香辣鸡翅 BY BECKY

Filed under: Bamboo Cuisine by Cuisine

Pumpkin congee is me of old father love most, husband is the most loving pumpkin cake. I do not like to eat pumpkin when staple food, because be in my memory, best pumpkin dish is a desert, it is me the pumpkin cake that has eaten in shop of food of a Hangzhou, modelling is the small pumpkin of size of a ping-pong, of round round billow, very lovely. There is the stuffing of sweetened bean taste of sweet glutinous sweetness inside, deepfry crosses seem. Additional, I had drunk pumpkin soup small stuffed dumplings masse of glutinous rice flour served in soup in 3000 lis of barbecue, eat hind is given freely, thick pumpkin is bleaching a few small stuffed dumplings masse of glutinous rice flour served in soup in soup, flavour is shallow sweet, eat the fat beef that bake, drink on so a bowl, the feeling is moist and nice, prolonged is unforgettable.
On the weekend after ending in order to feed meeting friend, I some regret to did not do what desert to receive authority, pumpkin very naturally skipped to come out in my brain, get online checked, copied the practice of the small millet bucket in SOHU, did the pumpkin refreshments of edition of a BECKy, there were a lot of oneself results again in the process that do, stick here come out to be shared together with everybody.

Above all nature is to choose pumpkin, thick sweet taste of old pumpkin flesh is sufficient, what I carry is an old pumpkin, the word that buys in MIGRO wants franc of about 5 Switzerland.

pumpkin flay section, put the Gao Huo in microwave oven to turn many minutes 20 next, this also is proposal of small millet bucket, because also can be boiled or evaporate, but can give a lot of water as a result of pumpkin, if boil, the job that controls moisture content to go out from the back will be very formidable, so she suggests is microwave oven processing.

The pumpkin after processing becomes very soft, with ladle pressing agitate one agitate became pumpkin mud. Next I am to use the net of fine key point to sift filter of will major moisture to go out first, again the method that bucket of according to small millet suggests, absorb the moisture outside with napkin. This also is one of close points that small millet bucket reminds repeatedly, because washy, be mixed together with pink of polished glutinous rice from the back with it when holding Xiaona melon, shape very hard. Absorb the moisture in pumpkin as far as possible without fail so. Because pumpkin moisture is very much, half tooth pumpkin, I was used unexpectedly about 7, 8 pieces of napkin just control moisture content almost.

I also want to say my result here, because subsequently the 2nd day I did decoct blast edition again ” mahjong pumpkin cake ” (the detail requests an audience ” the pumpkin Shang Xiaoshang that falls in love with pumpkin is round piece ” ) , that time I used completely different kind accusing water. Put pumpkin in boiler first, add the clear water that has done not have pumpkin, conflagration is boiled rot sodden pumpkin is papered, the gauze that uses clean next or towel filters pumpkin is burnt, like be just like the process that does dumpling stuffing to kill water to vegetable, it is gauze shop first in big bowl, pumpkin paste falls to go in, carrying 4 horn of gauze to carry next, major Shang Shui can flow in the bowl, gauze bag lives even if soft soft pumpkin fiber, fasten 4 horn across next, be twisted forcibly or extruding gauze moves round, almost all moisture were twisted come out, absorb moisture than coming with napkin, this method wants quick also environmental protection is gotten much, heavier good is, much gave a by-product, that is pumpkin soup, the practice issues a meeting to mention.

Will accused water in join white of polished glutinous rice, knead dough, I am strict the requirement of bucket of according to small millet, It is when wanting to take the advantage of pumpkin to still be heated up, begin and pink of polished glutinous rice, must mix certainly additionally dough does not stick a hand not wet ability calculates qualification, in retrospective practice, I discover, if the face does not have become reconciled, slant wet word, in the process of evaporate, because texture of itself of pink of polished glutinous rice is soft, plus water cent, very easy evaporate is gotten soft collapse go down. And stick very easily on dish, pull so that changed form take no less than coming. So must face become reconciled, can not stick a hand oh. In practice of the 2nd day, I feel to be when knead dough, with pink of half polished glutinous rice, half flour, the effect may be better.
(2005-2-23 fills write down: Pink of half polished glutinous rice, the recipe of half flour passes a trial the 3rd times, discovery applies to the pumpkin cake of decoct blast edition merely, if be water steam version, ask all and applicable polished glutinous rice, otherwise add the cake of water steam pumpkin of flour has dead doughy to taste.