Nice Food

This also is a cole sending congee, very simple, very delicious also. So I had been done in the card in front, but do so that have a place too complex, added a lot of farfetched spice to be inside. Checked some of discovery after the data recently, it is OK that actually dish chest omelette uses dish chest, egg, shallot only, do afresh then, reductive the true colors of this dish.

It is select material above all, dish chest has a lot of kinds in Asian inn, a kind of the most expensive dish chest packs the hot pickled mustard tuber with home to pack likeness, price is more expensive also, 50 grams price is franc of a Switzerland, still have cheaper dish dried meat, a jin of price also does not exceed chest of this kind of dish 3 Switzerland franc, very substantial, compare dried meat of cheap this kind of dish what I use today namely.

Because quality is poor,petty gain of chest of this kind of dish is not, the reason is the dish chest that this is a kind of rough machining, direct stripping and slicing is packed after turnip insolation souse is. Unlike chest of before one kind of dish make through frying, can go up directly desk. Say so, NOTHING FOR FREE, think be economical does not consider save effort.

100 grams course chest piece cuts broken man, the garlic Chengdu that joins pink of a few chili, half spoon mixes divide evenly, I still let off white sesame seed to be inside so, I add these flavorring according to my be fond of, OK also whats are added, have the former taste of dish chest.

Burn hot pot, put two spoon oil, oil is burned tepid, fourth conflagration of chest leaving food turns over stir-fry before stewing of fire of the make down after frying half minutes to fry 34 minutes, basically fry dish chest sweet drying shrinkage of appreciably of crisp, appearance is OK. Fill the dish chest that has fried the bowl in, mix the shallot chopped green onion of dissect, this is stuffing makings, as to with chopped green onion of how many shallot, the alternative that sees you, I am the shallot that using volume is half of dish chest bulk commonly. Here should say more, can use shallot chopped green onion only, cannot replace in order to use green Chinese onion, taste otherwise go out of form.

Reserve 3 eggs break up. The boiler that burn heat (had better be flat bottom frying pan) , put 3 spoon oil to burn heat, rotational frying pan, make oil even cover whole boiler ground, pour egg fluid next, in using, small fire simmer in water gives the egg cake of a circle, the attention leaves the egg fluid of about two spoon in the bowl.

The egg fluid that taking the advantage of egg cake surface did not work, spread stuffing material in egg cake surface, shovel an egg cake with boiler next fold, form appearance of a semicircle, again the rest in the bowl egg fluid drenchs in crescent moon brim, egg cake ” heal ” . The egg fluid that heal is in is caky, dish chest omelette also has been done. It when eating, have dinner knife divides a few to incision is OK that when eating, have dinner knife divides a few to incision.

Still having a kind of method is to coming loose go up after stuffing expects, either egg cake 50% discount, coil however, put in dish to cut the desk on the appearance of egg roll, this kind of practice gives or take a lot of trouble a few, but ” sell ” should better.

The whole process that make does not need to put salt, because dish chest itself is very salty, should not put gourmet powder more, because dish chest is very little thing,come, do not need gourmet powder completely to come render palatable, 2 come all dish that are raw material with the egg do not suggest to put essence of life of gourmet powder, chicken, the little taste matter that because egg itself has,becomes minute of likeness with gourmet powder, put gourmet powder to become ruin the effect by adding sth superfluous.

Reading raw material is simple egg only dish chest shallot, but it is flavour really not common, mouthfeel is very harmonious, dish chest eats alone, it is too salty for certain, ate to work with respect to the mouth. Light is to use dish chest to match congee, salty weak worthily, have some of drab few taste again however, deserve to go up egg, shallot, abounded mouthfeel, increased nutrition, photograph reflect is handed in again on colour and lustre, it is classical collocation really, simple and delicious!

Omelette of chest of course of crescent moon shape, nevertheless heal is sealed is not particularly good.

With the appearance after case knife dissections.

The dish chest omelette of egg roll appearance, the egg in the home is insufficient, used two eggs decoct to become egg cake only, the egg roll that coils so is a bit shrivelled, add my craft not up to much, egg roll coils out of round, incompact also. The hope can be done weller next time.

The dried meat of rough machining dish that buys in Vietnam inn, about weight is 9 2, price is 2.65 Switzerland franc. Chest of this packet of dish is Thailand production, taste some slant sweet, if everybody sees the dish preserved fruit that Chinese current state produces, select current state please, flavour will be more a few more authentic.

Filed under: Bamboo Cuisine by Cuisine

LG says my mouth is sly, means has a thing very captious. I have a lot of things do not eat, wait e.g. tongue of gallinaceous claw, duck fastfood it is to touch dare not touch, especially I do not eat besides hoof of pork, pig (actually I am to connect what pig hoof does not eat a few years ago) outside all ” pig series ” — bowel, liver, abdomen, heart, blood is waited a moment. Somebody asks why I don’t eat, I also do not say what to give specific reason, it is mentally cannot accept these things to serve as food.

Nevertheless LG compares soup of greedy tomato pork liver recently, buy a fresh pork liver on the market Saturday then, a very big, have a jin many about. Also with respect to two Switzerland franc, but use completely doing pork liver boiling water is too much apparently, decide one liver so two eat, heat boiling water of pork liver of a tomato, redo pork liver of a saute.

1. Liver is a poisonous organ, should clear clean so eat ability to compare insurance again, according to confidential ” big earthenware pot ” the proposal of JJ, it is will redemptive pork liver is rinsed with clear water above all, next bubble becomes white till pork liver in water, specific need how many time I also am not very clear, because I am,be pork liver in freezer bubble pass the night.
2. The pork liver slice with good bubble, put in weak brine again drop of the fish out after 20 minutes drops bubble moisture, this one pace also learns to come from confidential, allegedly weak brine has alexipharmic effect.
3. Can do some of other preparation works at this moment, small onion, ginger together, half and half of any of several hot spice plants of red green food cut filament. 5, 6 valve garlic cuts garlic Chengdu
4. tomato two slice, have an oily pot, two spoon are oily can. Explode with conflagration fry tomato soft ripe, add 1.5 premium conflagration to be burned next, again make down fire is stewed boil.
5. Pork liver is in brine also bubble is about the same, drop goes moisture, join amylaceous, cooking wine, unripe smoke, ginger pink and the garlic Chengdu of one tablespoon mix quarter of divide evenly souse.
6. Burn boiler heat, put pork liver volume the oily quantity of 1/2. This dish is compared with oil much, want because of pork liver delicious, must use wide oily conflagration. Drop the pork liver that has bloated redundant juice with strainer filter first at this moment, the purpose is to prevent the pork liver that Shang Zhihu breathes out to wait for can receive oil of the heat in the boiler that heat up oil 4 splash.
7. Oil is burned be about when fume, enter pork liver boiler with strainer in. This one condition is very hazardous, because even if is the pork liver that drop crosses moisture, still full of moisture, let very easily heat up oily slop. I am first strainer as far as possible fat face of press close to, can prevent pork liver so from ” altitude ” drop oil in, splash oneself are all over. Make pork liver slippery enter oily boiler quickly, build upper cover immediately child, carry boiler next case jolty, let pork liver be inside be heated is even, whole act get sth done without any letup, also be less than appearance of 10 seconds. Because pork liver enters oily boiler to leave anger, pork liver is very fresh and tender.
8. At this moment the tomato soup in the stockpot has been stewed almost, tomato already in dissolve soup, heat boiling water with conflagration, add salt to flavor, next from fry the fish out in boiler some pork liver piece put Shang Li, can see pork liver piece have not completely ripe, the surface returns some blood silk. Never mind, after putting them boiling stockpot, build a shell immediately and leave the stockpot anger, put in aside dormant. With the more than heat in boiler pork liver stew ripe, the soup of pork liver tomato that such making, soup bright liver is tender, good drink! This one trick learns with cabinet of plum royal seal, very the canal is used. When nevertheless he is done, did not fry pork liver first, it is direct will unripe pork liver puts stockpot boil in a covered pot over a slow fire ripe. Such doing may more delicious, but the lay particular stress on of pork liver fishy that I see there is a friend to say abroad in confidential, do not pass first oily fry, shang Hui has fishy smell, comply with so the proposal crosses pork liver oil first. If want to come loose,additionally the dot flavors vegetable is in Shang Li’s word, caraway bits is close friends than chopped green onion, taste more ” builds ” a few.
9. Will odd pork liver from the fish out in boiler, the nature in boiler still has many more than oil, heat with conflagration, join silk of silk of any of several hot spice plants, Jiang Si, onion to break up fry, come loose finally a few Chinese prickly ash, the friend that does not like to have grain of Chinese prickly ash can come loose pink of a few Chinese prickly ash will replace. Fragrance of Chinese prickly ash, turn over pork liver into conflagration fry twice can. QQ says I like dish to put Chinese prickly ash, because Chinese prickly ash is to go,be raw meat or fish is tasted absolutely actually, I take in every case forbidden meat dishes, put always is right.

I tasted a pork liver (although do not eat pork liver, but oneself those who make still is to want those who try) , bright and tender! Look in front immersing kongfu did not waste, the flavour that is little smelling of fish or mutton really is done not have. For the first time can make it such, I do not rise by contented, call out immediately come LG samples, he ate a waveringly to say: Taste is good, but still fry again fry, pork liver is not squashy, can poisonous! How had not I eaten pork liver, without right to speak, be forced always follow sb’s advice, pork liver temper, fry those who get Laolao, he just is at ease next chopsticks. Wasted my painstaking effort. Turn round to analyse, reckon he has school dining room all the year round so, also had not eaten the pork liver that what makes especially good, think the ability that all pork liver are Laolao can take in the world. Xi Xi. . .

Acknowledgment Seule also recommended a cookbook to fry pork liver, had not needed oil, but had wanted boiled water, principle and my way is similar, but because used boiled water to replace hot oil, ought to more a few more healthy.

- Quote-
1) liver abluent cut chip to be ironed into boiled water, section of green Chinese onion;
2) yellow rice or millet wine, Jiang Si, salt, unripe powder is put after scooping up water smooth;
3) go up oily boiler, fry green Chinese onion in oily boiler scoop;
4) cheer again, after boiler burns heat, break up into liver fry, put a few water to be boiled again, the attempt became ripe go, cannot boil old;
5) wait for fast good when put onion again fry, add salt to flavor, install next dish.

The food that green Chinese onion can use other here is replaced, general and commonly used is celery in my home, had better be fine the sort of, beautiful Qin also goes, but had better fry first in oily boiler fast ripe put liver again, perhaps boil beautiful Qin with brine ahead of schedule, drop does water to be fried again.
- Unquote-

Pork liver besides a few kinds of methods that introduce above us, still having a kind of way is to be thoroughlied cook first again section, drench on the sauce stuff that oneself like is OK, simple healthy, specific means has detailed introduction in the website of cabinet of plum royal seal, the friend that have fun at also can try, I am not additional writing.

Soup of tomato pork liver, flavour is delicious contain slightly acid is sweet mouthfeel, very open flavour also very raise colour a soup.

Two pork liver see fish out, although pork liver crossed oil quickly beforehand, but mouthfeel still fresh and tender. Place cost cost is two tomato add a bit pork liver aggregate franc of about 1.5 Switzerland

The saute pork liver of new temper falls in the requirement of husband, nature is very old. But he is good this, do not have method. Let of one mind fry a dish of tender pork liver to come out I of beautiful show am accomplished a lot of lesser feel Filed under: Bamboo Cuisine by Cuisine

This is original a common in domestic dining-room dish, flavour is super and delicious, material everywhere can be gotten, remember suddenly today, then the attempt was done, be successful! Introductory practice is as follows:

1. 125 grams beef together (regret to buy little) , cut the grain with similar of size of common garlic valve, use a few cooking wine, ginger next pink, unripe smoke, the starch that makes the same score spoon, the oyster sauce of half spoon mixes divide evenly souse 15 minutes
2. Other burden can prepare in the process of souse beef, will mix beef heft 1:1garlic bead pats loose flay with the back of a knife blade, do not need too forcibly, if pat garlic bead,rotted, this dish is fried came out to be done not have article. Those who prepare most spoon grind now black peppery. Take out butter additionally (BUTTER) reserve.
3. Burn hot pot, put the 3 oil to 4 spoon, burn tepid, next beef bead fry beef bead appearance to become angry, reserve beef bead fish out when about 78 minutes of familiar pattern.
4. There still is many more than oil inside boiler, leave garlic bead boiler then, break up with conflagration fry smaller part in turning after minute, small fire fries about three bells, a will black pepper, with similar of garlic valve size butter when garlic bead surface presents crisp yellow leaves boiler. What do not see here is black peppery the dosage with butter is very few, this can be the crucial place with this delicious dish, there is the effect that make the finishing point on flavour.
5. The boiler below butter is changed very quickly, the attention still uses small internal heat right now, otherwise butter can burn paste. Wait for melting butter and black pepper and garlic bead to just fried divide evenly, add a few salt immediately (because salt has been added commonly in butter, so salt wants to be put less, little can) flavor, turn conflagration, next beef bead break up quickly fry the flesh ripe remove boiler to fill dish. Turn over fried time to cannot grow too quickly, otherwise the fragrance of butter all is broken. Also do not need to add salt again. There has been saline taste in souse process because of beef bead, garlic bead also has added salt to flavor, such mixture fry come out to taste just is good. Additionally I put any of several hot spice plants of dot red food to be adorned more.

Take the advantage of heat to eat! Distribute meal of on one bowl of rice, it is to enjoy really. Common saying says: “Raw onion ripe garlic ” , burn softly ripe tasty, soak of the garlic of butter fragrance and beef delicate have compare. Among them black peppery more the aroma that be gotten by butter foil is clinking! This dish accomplishs the 4th step you can have smelled the fragrance blow on the face of a refreshing and come, this is bead of butter, garlic, black peppery collaboration a spiccato smell is symphonic. Exquisite lot is like dish and person actually, the burden of a few flavour in this dish ought to is have a reason, they are such harmony on flavour, on mouthfeel each other set off mutual render palatable, add make simple, raw material common, friends must try!

Friendship reminds:
After garlic takes next gut, meeting brandish gives out very heavy flavour after the person’s oral cavity and skin, so the proposal eats in the evening, the 2nd day bathes to go out to do not have a thing.

Finished product photograph, pat below lamplight illume, no matter how is my great watch for an opportunity moved, a bit slant color.

Raw material: Valve of the beef in souse, garlic, grind the black pepper that go out, butter now (actual dosage a piece of a garlic is so only big small) .

Filed under: Bamboo Cuisine by Cuisine

Origin of the following content of many networks data integrated

Butyric just as its name implies is the grease in milk, what grandma of complete fat delicacy contains 4 ％ is adipose, complete fat Xian Niu suckles the agitate via centrifugal beater, can make butyric depart comes out. The adipose tower above that butter contains than bright milk is made multiple. The bright butter that city makes work has two kinds commonly, one kind is weak butter, those who contain the adipose milk that compare delicacy is 5 times more fattiness, commonly used it is added in boiling water of red food of beverage and the Western-style food such as coffee, black tea, also use what candy, foreign pastry reachs the food such as ice cream at making chocolate to make. Still have a kind of thicker cream additionally, hit it the pine with eggbeater, can squeeze into butyric flower on cake. Because butter is adipose tall, it is the food of a kind of high heat energy, many the content of vitamin A is corresponding also, but the protein that butter contains, lactose and mineral wait with calcic, phosphor corresponding less. 　　

Undertake to milk or rare butter acuteness centrifugal churn, make the protein film of butterfat fat ball produces burst, butterfat fat goes out from spherule midstream. Adipose depart with water happening, they slowly rise, gather together, turn into flaxen. At that time, detached upper levels is fat, add salt and compress eliminate moisture, make the butter of daily edible, also cry ” take off in vain ” . 　　

The place on put together is narrated, butter and butter come from milk medium adipose, bovine oil comes from the adipose fusion on bovine body to come out, the means that make and lardy and same. The photograph is oilier than the ox, the adipose grain of butter and butter is very little, and melting point low, digestive rate is high. Contain human body to need fatty acid reachs D of rich vitamin A/ vitamin and lecithin, this is bovine oil, lardy do not have with the body fat place of the domestic animals such as ovine oil. 　　

A fact that additionally need clarifies is, a lot of people think, the cake that make uses in cake room ” bright butter ” it is butter, it is wrong actually. This kind ” bright butter ” have nothing to do with butter at all, its bases is plant grandma essence, it is the mixture of component of content of hydrogenation vegetable oil, amylaceous hydrolyze, a few protein and other additive agent for food actually. Hydrogenation vegetable oil is contained ” the fatty acid that return form ” , a large number of edible have certain harm to the heart, this has formed consensus in the world, answer to eat less as far as possible at ordinary times so.

Filed under: Bamboo Cuisine by Cuisine

It is beef below each place and quality of a material brief solution. By go up to fall, by tender arrive to often be arranged.

==========Lumbar abdomen is divided (qualitative tender)===Suit to fry cutlet, chaffy dish==================
Tenderloin (Short Loin) ? . Tenderloin. . . . . . . . . . . . . (Spinal inside (celiac side) the flesh)
Porterhouse(Short Loin) tenderloin, outside backbone. . . . . . . . (Buttock waist is spinal flesh back side)
T Bone. . . (Short Loin) ? Tenderloin, outside backbone. . . . . . . . (Pectoral waist is spinal flesh back side)
Strip Loin (Short Loin) ? Tender waist (arrogation tenderloin) . . . (2 side loin)
Rib Eye. . . . . . . . . (Rib) ? Go up head, outside backbone (arrogation tenderloin) (flesh of bosom the back of the human body, summary fertilizer)
Top Sirloin. (Sirloin) ? Rice dragon (arrogation tenderloin) . . . (The flesh after basin bone, flesh of close waist buttock)
Tir-tip. . . . . (Sirloin) ? 3 fork flesh. . . . . . . . . . . (The flesh before basin bone, meat of close abdomen thigh)
Hanger. . . . . . . . (Flank) ? Sirlon. . . . . . . . . . . . . (Pectoral abdomen lies between flesh)
Flank, skirt. . (Flank) ? Sirlon, lumbar nest. . . . . . . . (Issue abdominal muscle)

=========Hind leg part (older, thin)===Suit: ? sauce, bittern==================
Rump. . . . . . . . . (Round) ? Hind leg, young lid, buttock needle. . . (Flesh of close leg buttock)
Sirloin Tip. . (Round) ? ? Hind leg, thick bonze head. . . . (Flesh of ham extension forward)
Eye Round. . . . (Round) hind leg, hammer flesh. . . . . . (The core inside ham abdomen)
Top Round. . . . (Round) ? Hind leg, young lid, motherboard flesh. (Ham abdomen)
Bottom Round. (Round) ? Hind leg, cucumber flesh, tendinous child the flesh (ham abdomen close genu)

========Humeral bosom (foreleg) part (qualitative old, summary fertilizer)===Suit: ? braise in soy sauce, sauce, bittern==========
Blade. . . . (Chuck Eye) ? Go up head, burn before. (Flesh of close neck back, qualitative tenderer)
7Bone. . . . . . . (Chuck) ? ? Burn before, bovine shoulder flesh (the shoulder carries the flesh on the back)
Shouder. . . . . . (Chuck) ? ? Burn before, bovine shoulder flesh (humeral arm flesh)

==========Upper part of a leg of pork, wind (extremely qualitative old)===Suit: ? braise in soy sauce, sauce, bittern=================
Shank. . . . Upper part of a leg of pork, hoof is fat, the ox is tendinous child. (Around crus, thin)
Plate. . . ? ? Bend is buckled, bovine brawn, sirlon. (Go up abdominal muscle, thin)
Brisket. ? Wind, milk dried meat, bovine brawn. (Chest flesh, fat)

There also is to distinguish simply on the network

Sirlon flesh, the flesh is qualitative a bit pliable but strong, but fleshy flavour is thick, appropriate adds curry cook;
Bovine scrag, fleshy lines is tenderer, can make stuffing or soup of cook over a slow fire;
Bovine brisket, face grain is much, the flesh is qualitative thick tender, suit to do an ox to gather up, the beef that bake or decoct beef;
Of bovine foot flesh adipose with lean lean be apart, suit evaporate to boil; The fat face grain that T bone gathers up is particularly much and tender, can make beefsteak;
Bovine willow flesh is qualitative tender slippery and adipose content is low, it is the prime of beef, can make an ox gather up;
Bovine loin flesh is qualitative very tender, use as more burn beef; End dragon gathers up adipose content is low, fleshy qualitative Yi Jia, can make an ox gather up, or decoct or bake;
Bovine thighing flesh can make pork of the beef that bake, decoct.

Filed under: Bamboo Cuisine by Cuisine

Before a few days go out, come back to discover assemble comes down a lot of problems and card did not reply, can use only will reply slowly on the weekend. Friends excuse me. Other word did not say first, rapidly serving.

The Chinese meal hall outside this Shang Zaihai is very common. Myself has eaten in the hall of two Chinese meal in Paris. The hall of a few Chinese meal in Luo Sang also can see. The broken crab meat that uses in Parisian dining-room and asparagus, what use in Chinese meal hall of Luo Sang is crab flesh marvellous silk, basic value is the appearance in 6 Switzerland franc, heft is in about the appearance of 250 milliliter. Oneself make material benefit of appropriate of at somebody’s convenience much. More important is, here still used different to be in the raw material with very common Switzerland- - crab flesh club and white asparagus can.

Crab flesh club of Switzerland has with a future life commonly, native mixes via often coming with it salad eats. So I feel its price is not cheap, so rare make inquires. Buy hold a birthday party to manage once, the crab meat great quality that discovers here however is very good, crab flesh flavour is dye-in-the-wood, mouthfeel is delicious. Unlike the crab flesh club that purchases in domestic food market so, eat to be like posse face a knot in one’s heart in the suddenly in the mouth, often have the smell of fish only without little taste, other person feel disappointed. The crab flesh club in the supermarket has two kinds, price is same, about 5 to 6 Switzerland franc a packet. One kind is the round club shape of accident of big toe degree of finish, round strong position is to dip in directly the seafood sauce that they produce will eat, one kind is filament condition, use at mixing salad. Those who make Shang Yong is filamentous.

It is good that asparagus can buys the common white asparagus can in the supermarket. The asparagus that immerses inside is looked at straightforward, actually very soft, want caution when be taken out so, not them crumb.

The way is simple also:

1. Heat one boiler boiled water, add salt to flavor, I still put the material of crab flavour soup that buys in inn of a bit Vietnam to add delicacy, if do not have, can be replaced with gallinaceous pink, if you have soup-stock,be best of course, so gallinaceous pink, crab meat of what need not want.
2. When heating boiled water reserve an egg break up at the same time, take out asparagus from can cut 3 to 4 centimeter paragraphs small, change some of amylaceous water to reserve
3. crab flesh club silk and asparagus put the conflagration in soup to boil a dichotomy bell, the edge boils agitate of marvellous silk of flesh of edge general crab to come loose, pour amylaceous water next, big baked wheaten cake becomes state of thin Gorgon euryale, leave boiler anger immediately, enter egg fluid, at the same time fast agitate becomes egg fluid brush away flying catkins state. Use more than heat egg fluid stew ripe advantage is to avoid conflagration to give the egg boil old.

Leave eat, very pretty good anteprandial and appetizing soup, crab flesh club and white asparagus are very right flavour. White asparagus is original very soft, boiling is to enter the mouth to be changed namely more afterwards. The feeling is a kind of the most delicious practice in white asparagus can.

Filed under: Bamboo Cuisine by Cuisine

The copy after the cicada’s wings cucumber that learned cabinet of plum royal seal makes this food, but cannot be cicada’s wings cucumber, basically be the problem because of select material, cucumber seed of Switzerland is meaty sodden, how to do also do not do give pale green and Bao Ruchan ala, clear result to come. Additional, be versed in as a result of my knife very water, it is to use plane to become cucumber chip to dig, did not move a knife to cut.

But even if is restricted because of environmental place, select material is frame-up, this dish still is mouth of blame Chang Shuang is delicious, compared with melon of common cold and dressed with sause, the practice appears try to be unique, mouthfeel has local color additionally also one time.

The way is simple, abluent cucumber, it is to use plane above all along cucumber all around blow a chip, if discover the part that blows intermediate seed, did not continue to blow, change a direction to blow, until blow cucumber a remnant seed is OKly. Everybody is OK from the graph 2 be pleasant to the eye, whole finally cucumber was blown a long and thin square column form, of course form of this square column is seed completely, without what good, throw away only.

Be in next cucumber piece in medicinal powder salt mixes divide evenly, this salt can be put than at ordinary times melon of cold and dressed with sause put salt is many bits OKer, because stay,can want the scour off of a little salt the surface. Put cucumber freezer souse next half hour.

Can vacate a hand to come at this moment modulation burden, the recipe of cabinet of plum royal seal is to use 醬 of sesame oil, vinegar, earthnut, sesame seed 醬 and candy to add water smooth, heft is OK the be fond of according to him everybody comes, according to oneself practice, I feel inside the scale according to of vinegar and candy has been compared than be put, the acid in such sauce is sweet taste just is good. The sesame paste that additionally Switzerland buys often has been moved rare, do not need to add water and sesame-seed oil to come additionally so attenuant. I also did not buy peanut butter technically, if if have,believing, it is to perfect more certainly.

The cucumber that has bloated uses a little salt of surface of cold water scour off, drop goes moisture is installed dish, put on the side dip in makings, of the ferry of mouthfeel cool ferry of cucumber, say just like cabinet of plum royal seal in that way, paper-thin cucumber piece by fine salt souse hind, mouthfeel becomes namely bright is fragile slip again tender, it is distinctive very. Recommend friends to be free try!

Filed under: Bamboo Cuisine by Cuisine

I like to have man of eight treasures sauce, eat Zhang Sheng to write down in Beijing every time, this dish is to order a project surely. And I discover is I like to eat not only, a lot of friends like with the colleague. Looking is a dish that accepts for masses place quite.
Strange is, go up in the net when me GOOGLE ” the practice of man of eight treasures sauce ” when, how cannot also find relevant card however. Do sth over and over again very long, mention the card of some of practice through a few a few words, the Zhang Sheng in combining oneself to be remembered so is written down ” eight treasures sauce is fourth ” about was done below sauce of this eight treasures is fourth, I feel flavour is in what eat when Beijing to do not have too big discrepancy with me on the road, but as a result of select material not essence of life, made result is very ideal, the sauce man that will become first today sends a card, after waiting, organic meeting buys good raw material, can fill afresh a new note.
Integrated the card on a few nets, the raw material that altogether mentions inside a few cards has: Man of gizzard of tenderloin diced meat, chicken, Chinese chestnut man, drive foreign, belly fourth, shelled fresh shrimps, sweet end of man of beans, bamboo shoot, chili, a sweet sauce made of fermented flour, thick broad-bean sauce, candy, beans does fourth, gourmet powder to wait. The man of eight treasures sauce that in my memory Zhang Sheng remembers is the nutlet that put a small of the back (put pignut sometimes) , so I prepared the following raw material according to the actual condition here: Tenderloin diced meat, leave foreign, shelled fresh shrimps, sweet end of man of beans, bamboo shoot, chili, a sweet sauce made of fermented flour, thick broad-bean sauce, candy, groundnut.
The practice is: Cut the flesh, bamboo shoot, old bean curd size likeness above all piece, had better be diced meat a bit more largish. What I buy is potted bamboo shoot piece, can change only so cut flake. Burn hot pot, scamper a few fresh pignut reserve. Put 3 spoon oil in hot pot next, a sweet sauce made of fermented flour of 3 spoon and the thick broad-bean sauce of one spoon are put after oily heat, fry divide evenly. Ordinal next diced meat, open man of foreign, bean curd, bamboo shoot piece fry divide evenly, what I use is conflagration, so midway needs to nod water to go in according to the circumstance in boiler, lest be fried drily,paper. One spoon candy is added to fry delicacy of divide evenly condole after material is squashy, install dish. Remove one boiler additionally to put a few oil to mix shelled fresh shrimps sweet pea is fried ripe spread together with the pignut that gets ready before it is above sauce man. This dish mixes meal especially delicious.

Result a bit (because be made,not be this very successful, the lesson is particularly so much)
Graph 1: Close-up, crossing what the surface sees is bean curd man completely it seems that.