Ginkgo fries gallinaceous man

No Comments »

With makings:
1, drumstick flesh 5 2, cut man.
2, ginkgo 2 2.
3, half and half of green, red any of several hot spice plants, cut thick bead.
4, balm 1 coffee spoon.
5, green 2, cut paragraph.
6, white sugar 1 coffee spoon.
7, cooking wine 1 big spoon.
8, salt, gourmet powder is right amount.
9, amylaceous 2 big spoon, the attune that add water becomes Gorgon euryale juice.

Practice: 1, the fish out after 5 minutes are being boiled in putting ginkgo boiling water stand-by

. . . . . .

Cooking shrimp kind small doohickey

No Comments »

1, when person shrimp of the fine and soft that do garlic or Zhi, might as well cut open housing from shrimp back, such making that shrimp takes taste more easily, but do not rind. 2, when boiling white bright shrimp, lemon can be put in boiled water piece, can make shrimp flesh sweeter so, flavour more beautiful and without fishy smell.

3, conflagration should be used when the boiler below langouste, if use slow fire to boil, the flesh easily rotten.

4, dry shrimp should send gift through dip but eliminate peculiar smell, the water peculiar smell of first time dip is very accordingly heavy, cannot use boil to boil, the 2nd times the water of dip just can use boil to boil.

. . .

Abstain taro cake

No Comments »

Oil falls in boiler, medium flame fries the pan below taro, add boil in a covered pot over a slow fire of a bit salt, water next ripe. Still can add a bit pepper of what, saw oneself like. Lazy word, taro need not be fried, add directly from the back in the powdery oar of mix up. Parched taro tastes sweeter a bit softer. Do not have parched to taste a little a bit more delicate.

Equipment is good stick ground rice, water.
Move pink with clear water first, into mushy.
Heat half water additionally, pour boiled water to paste inside, mix divide evenly, become unripe ripe thick liquid. A few oil, salt, candy is added in the oar, still can add a few pepper (this sees each one like a decision) , mix divide evenly.

. . . . . .

The rice that spun sugar cooks spends candy

No Comments »

Want to take meter of beautiful candy very much suddenly, the Mai Tong that rice old man often buys in home previously eats, this city did not sell now. A few skillful craftsman on the net are really fierce, made me want to eat all the time with a few paces with spun sugar and simple popcorn unexpectedly, alas, who makes me greedy, start work learn. Raw material actually I feel quite optional, butter can omit, those who added butter is sweeter, but considering quantity of heat I give it kick besides.

Raise hand of Xiao Xiang pig

No Comments »

The first process goes first fishy. Iron bowl is worn case, bai Shui is burned, boiler of pig at hand, boil. At this moment fire wants flourishing water to want to iron, this program is to want purify not merely fishy, it is to tighten up the flesh of pig hand more, obtain the mouthfeel that muscle.

After half hours, pig hand from the fish out in boiling water, right now feel is quite rich already stretch, at this moment, must take sharp, throw pig hand chop agglomerate, the hand that chop a pig has the tricks of the trade of the hand that chop a pig oneself, before the horizontal stroke is chopped, be sure to keep in mind to want to stand first break off, the one knife that vertical stroke breaks off should be chopped between bone of two old hands, the ace of hearsay in the bookshops can be broken off after all! Such cleavaging that the pig hand of bisection is using fine knife to be broken off a few times along skeletal structure horizontal stroke, very solve a problem easily. What to do to have his knowledge, actually the war doctrine where of hand of pig of this kind of behead can be not used.

After the knife is broken off, of pig hand boil waterborne have not finish. Finishing knife work while, on furnace wear early removed new one boiler Bai Shui, while provision of cleft pig hand is good, inside boiler also already scram, already will lose boiler into lumpish pig hand inside, continue to burn boil, with purify blood water.

Do dish to use saline notice

No Comments »

Salt is in the action in cook is very important, people often calls the saline taste of salt ” the king of 100 flavour ” , “One salt moves 100 flavour ” . Salt the main effect in cook is flavor and enhance local color. When cook adds salt, want to consider whether the taste of dish is measurable already, also should stress the opportunity that uses salt at the same time correct. Academic theory thinks, the person’s taste can feel chroma of saline taste lowest is 0. 1 % ~ 0. 15 % . Feeling the dissolve of the easiest salt solution to spend is 0. 8 % ~ 1. 2 % . Because this makes soup kind dish should be pressed 0. 8 % ~ 1. The dosage of 2 % holds. And boil, should control commonly when the dish that stew in 1, inside the limits of 2 % of 5 % ~ , because these dish edible are mixed constantly not saliferous staple food together edible, namely the dish of go with rice, add salt to measure a little bit should big so.

Salt is used together in cooking process middling and other condiment, effect produces necessarily between a few kinds of condiment in use process, form a kind of compound flavour. Say commonly, Minim vinegar is joined in saline taste, can make saline taste increases, join vinegar to measure relatively a long time, can make saline taste abate. A few salt are joined in vinegar conversely, can make acidity increases, after joining a large number of salt, make acidity abate. Join in saline taste saccharic, can make saline taste abate. Minim saline taste is added in sweet taste, sweet taste can add on certain level. Gourmet powder is joined to be able to make saline taste alleviates in saline taste, a few salt are joined in gourmet powder, the delicacy that can increase gourmet powder is spent. In addition, salt has tall osmosis, still can restrain bacterial growth. When bolus of the flesh that make, fish bolus, add saline agitate, the draft that can raise raw material is measured, the piscine bolus that makes be made tender much plan. The flexibility that adds bit of salt to be able to raise a scale on certain level when adding up to dough and tenacity. Ferment bit of salt is added to still can rise to adjust in dough dough ferments rate action, the steamed bread that makes evaporate goes out is more loose and goluptious.

Suckle sweet corn bake in a pan

No Comments »

Material: The egg is yellow 2, flour 100g, fresh corn 2 (what I use is bead of corn of in bags quick-freeze) , butyric 40g (room temperature is put soft) , water right amount, salt or candy (eat to add salt all, add candy sweetly)

Practice: All material lump, mix become equably mushy OK. Can bake with pan decoct or oven, the holiday uses oven so, dish should spread tinfoil or coating ox oil. If the water of corn is insufficient, add right amount Shui Kaicheng mushy. Paste is being baked dish in, some of bovine oil bead is put above, those who like to eat Zhi person is OK scatter some of Zhi person.

Candied floss make 6 steps

No Comments »

One. Choose makings

Choose makings, it is the first requirement that makes good food taste. Those who make candied floss food advocate makings, flesh of optional animal sex kind raw material, if the pig is fat fat flesh, pig tenderloin flesh, gallinaceous breast flesh, clean cruelly oppress. Optional still and fresh fruit, dried fruit and ministry classify plant sex raw material, wait like lotus seed, longan, apple, pear, peach, litchi, potato, yam, horse’s hoof, lotus root. In addition, wait like bean curd, egg, rice crust, sweetened bean taste, also be the commonly used raw material that makes candied floss food.

Make the burden of candied floss dish, have egg, starch and flour normally. When choosing these burden, should pay attention to quality, it is the quality of flour extremely, had better choose the common flour with small biceps.

The condiment that makes candied floss food has one to plant only — white sugar. We know, white sugar has soft white sugar and Bai Sha sugar two kinds, and make candied floss dish had better choose soft white sugar. Because be contained in soft white sugar,this is of 20% change candy, and change candy to be able to check syrup boils the crystal in controlling a process to form (the brightness when the influence is forming amorphous vitreous body to syrup and brittleness) , affect the result giving silk of candied floss dish finally.

Choose grease, should with alcohol of lubricious Dan Qingliang, odour salad oil or it is lardy and advisable to change.

2. Raw material changes knife take shape

When making candied floss food, small-sized raw material can maintain original appearance, do not make knife labour processing; Large raw material needs to do processing changing a knife.

The knife is versed in processing has two kinds of methods:

1. Use different knife method, cut raw material four diamonds, dominoes piece, hob piece, comb back piece, or it is to be cut paragraph, , or long cut pellet contrast. Pay attention to: Why to no matter cut raw material,plant appearance, all ask to be cut size is equably, accident is consistent, still cannot have even the knife.

2. A little candied floss dish still needs to use roll, the different technique such as bag, wine, first shape of cylinder of make it of raw material green compact, fingered citron shape, calabash shape, spring silkworm form, this needs a raw material slice or chop becomes mud, a requirement size thickness here is consistent, mud of fine and soft also wants exquisite. The bag is made after shaping, size also wants about the same.

Additional, the raw material that brown of enzymatic to after labour of a few knives is handled, happening easily hurried changes (be like potato, aubergine, lotus root) , it is good that need uses clear water or citric bleb first, in order to assure its bright-coloured colour.

3. Pat pink to hang paste

Make the raw material of candied floss dish, must go again via deepfry first candied floss. When deepfry, some raw material need not pat pink to hang paste, be like a few dried fruit and rootstock kind raw material; Some must pat pink to hang paste, for instance Xian Guo is mixed the flesh kind raw material. Because raw material is in-house,this is after moisture classics deepfry, not can its full blast works, and in entering sugar juice candied floss when, water divides meeting separate out, the sugar juice that makes already had been fried because of moisturize separate out grain, do not unplug thereby give silk to come. So taller to water content raw material, need to pat pink to hang paste, and low to water content raw material, need not hang paste.

The paste that uses in cook is more, have entire egg paste of burnt, egg white paste, egg bubble paste, soaked noodles made from beans or sweet potatoes, crisp paste is waited a moment. We make candied floss food, should mix according to the character of different raw material dish asks to go make choice of. But must pay attention to: Distribute taller raw material to exterior water, before hanging paste besides wanting to do moisture with clean towel wipe or dab to sop up liquid, still ought to take a powder, let its absorb a few moisture of the surface, also be to make its become coarse at the same time, hang paste easily. No matter use the sort of paste,do not pass, when modulation agitate of avoid by all means hits energetically, because once,be papered energetically, raw material hangs divide evenly very hard.

4. Scamper is made

Scamper makes raw material of candied floss course, must hold good oil lukewarm. Do not hang burnt dry fruit raw material, need to use the flee in terrorfry in deep fat or oil of 34 oily lukewarm dip that become heat only; And rhizome kind raw material, criterion with the 5 oil that become heat lukewarm advisable. To hanging the raw material of paste, general metropolis divides second deepfry, answer for the first time with the 6 oil that become heat lukewarm reach raw material blast 9 maturity, the oil that the 2nd times scamper makes is lukewarm be in 78 into heat between.

When scamper is made, the raw material that hangs paste should leave boiler dispersedly, in case raw material felt goes to, wait for stock chart face to written guarantee flip through again when housing hair is good, lest take off paste. When scamper is made, still need pay attention to duration closely, when the colour and lustre that needs raw material and maturity achieve a requirement, should rapid fish out, lest scamper burnt.

5. Fry syrup

Fry what syrup place uses to conduct heat medium is different, method also each different, here author fries water law, oil fries oil of law, water law and dry fry a law to introduce everybody respectively.

Water fries a law this kind of method is with water to conduct heat medium fries refine sugar oar. The scale of water and candy is 1 ∶ about 3.

The method is: Put white sugar, water round-bottomed frying pan inside, on buy small fire, when with hand spoon gently scramble is dissolved to white sugar and having white bubble, continue to fry even disappear to bubble, syrup becomes rare, colour and lustre is weak yellow, this moment just can expect below candied floss.

Low caloric shellfish of piscine smoked bean curd

No Comments »

Discover weight jumps nearly, do not know the too much reason that has because of sweetmeats. Without giving thought to how, anyhow controls candy, oil strictly now, and change red meat into plain boiled pork. Also trying draft fruit to reduce weight before, cannot take actually, and do not say such meetings are caused hidebound, with respect to its but importunate possibility is very vague also. Well-advised practice is every eat suddenly, but must control quantity of heat, give priority to with vegetable, seafood, coarse food grain.

The cookbook that goes up according to the net today made a surname of this fish smoked bean curd, really delicious. Domestic dried scallop is not quite fresh, expensive. The Xian Bei here and vegetable price are similar, fresh, cheap still have 3 article fish, of prawn and so on, as it happens reduces weight to me with.

Raw material:

Xian Bei, green Chinese onion (shallot also but) , piscine sweet juice

Piscine sweet juice: Amylaceous, cooking wine, vinegar each 2 teaspoon, white sugar 3 teaspoon, soy 3 teaspoon, gallinaceous essence a few, bubble any of several hot spice plants silk of broken, green, Jiangsi a certain number of, clear water is right amount.

Of the fish that make ” remove raw meat or fish ” clever way

No Comments »

Carbonado: What Jiang Wei puts when putting ginger not early to do a fish is the fishy smell of purify fish. When to put Jiang Qu after all is effect of raw meat or fish best? The experiment makes clear, when the PH value of fluid of piscine body soak is 5~6, put Jiang Qu effect of raw meat or fish is best. If put ginger prematurely, of the ginger of protein meeting block up in fluid of piscine body soak go action of raw meat or fish. So, when doing a fish, had better heat to be boiled a little while a bit first, when piscine protein is caky, put ginger again, can achieve the goal that removes raw meat or fish.

Flour: Eliminate oily fishy smell

Put the oil that scamper spends a fish inside boiler to burn heat, green of devoted a few paragraph, ginger and blast of Chinese prickly ash are anxious, leave boiler end anger next, catch a face to be scattered into hot oil, the gelatinization after flour be heated is deposit, a few more adsorptive dissolve is in the 3 armour amine inside oil, but the major fishy smell of eliminate oil.

Wet starch: Eliminate oily fishy smell

Burn the oil that scamper spends a fish hot, classics green, ginger, Chinese prickly ash goes after fishy smell, drench again a few smooth stiff wet amylaceous oars. Sink because of blowout of wet amylaceous be heated inside oil, amylaceous bubble is OK drop the fishy smell adsorption in oil, cast aside subsequently go the amylaceous bubble that float wears can.