Nice Food

Before 1. decoct fish and flesh, want to burn heat with big firebrand boiler, put in fish and meat again, wait for a both sides after decoct is yellow, decoct of reoccupy slow fire is ripe. The food taste that such doing come out is very sweet. 2. Put the meat into boiling water, boil the flesh that come out delicious and juicily, but broth flavour is poor; Chunk flesh is burned it is better to come out to taste than small flesh. Do soup and stew appropriate to use gentle heat. If not easy raise goes to the foam of boil soup, can drink a few cold water toward Shanglijia, soup foam nature comes up to the surface with respect to meeting float. If be lost when carbonado soup,enter an abluent onionskin, heating the boiling water that come out is yellow of a kind of gold. 3. When using oven roast meat, the pannikin of a Cheng Youleng water should be put inside, water vapour can make the flesh is not sent adust. Pay attention to at the same time can irrigate hot water toward the flesh only or broth, irrigate the meeting inside cold water to harden. Dish of bowl that does hard ham to put Cheng Youleng milk in, half hours can bubble is soft. Cold flesh cannot leave with to hydrate, need to be put aside in date stamp container only actually on 2-3 hour, be changed with respect to proper motion, and do not lose fleshy taste. 4. When the beef that stew, seam bag of a gauze, enough bubble the tea flavor of one crock boiled water puts gauze bag in, bind good mouth, put it stew together with beef inside boiler, beef is ripe fast, changeless flavour. If a bit mustard is scattered on preexistence beef, burn rise ripe fast and fully. But it is good to before burning, want to be washed carefully in cold water. If a few hours are put after the mustard on rub again stew, burn the beef that come out to a Xin Xiang tastes. The flesh that has smell of mutton kind, stew the Zun Yijiang when boiling silk, green paragraph or the head of garlic, criterion peculiar smell can be divided. When be like the hotpot that stew, add into Jiang Kuai and a few lemon piece, taste is better. Put on a few gram, can discharge smell of mutton. When burning beef, hotpot, fat, put in a few red jujubes, rot extremely fast. Beef classics uses mallet or the back of a knife blade flaps, when burning, go to add into 2-3 spoon to feed vinegar again in water, ripe much faster. Cut beef to want to fleshy lines transversely. Want with oil when boil much, firepower wants flourishing, dish has inside short time, of beef pledge and flavour talent is welcome tender goluptious.

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