Nice Food

In the season of phlogistic summer intense heat of summer, infant regular meeting has a kind of disease that gives out heat for a long time, call summertime heat, cry again hotly disease, see the infant that arrives 3 years old at 6 months at most. Because the infant is neurological development is not perfect, temperature adjustment function is poor, together with is sudoriferous function is diseased, as a result discharges sweat not free, medicinal powder heat is slow, get used to broiling environment of the summer hard, cause calorific and abiding do not retreat.
　　
Darling got summertime heat, calorific do not retreat continuously, weather is heated up more, temperature heals tall, give out heat commonly long to 2 months, companion has thirsty, much drink, anorexia, perspire not much, this is abet also temperature heighten, if be not treated, meet till the ability after cool autumn days heal. Here recommends congee of take good care of sb of a few dietotherapy.
　　
Congee of lotus leaf wax gourd: Take fresh lotus leaf two pieces, abluent hind 500 milliliter control decoct soup, filter hind takes juice to reserve. Wax gourd 250 grams, flay, cut small lump, join lotus leaf juice and rice 30 grams, boil gruel, add white sugar right amount, take early, late. Wax gourd but clear heat promotes the secretion of saliva or body fluid, benefit water stops thirsty, lotus leaf Qing Dynasty heats up solution heat, apply to calorific do not retreat, thirsty, the affection with little make water.
　　
Congee of pod hill beans: Take pod 10, red jujube 10, yam 30 grams, polished glutinous rice 30 grams, white sugar is right amount. First pod decoct soup 500 milliliter, filtrate goes broken bits, go to red jujube again nucleus, yam, rice is joined boil gruel, morning and evening is taken each. Pod stops thirsty detoxify, yam, Gong Zaojian is lienal with the stomach. Apply to low heat, god offer of tired force, stomach slips, thin little patient of defecate jalf congealed.
　　
Beneficial enrages congee of clear hot weather: Take American ginseng 1 gram, boreal the root of straight ladybell 10 grams, the stem of noble dendrobium 10 grams, rhizome of wind-weed 5 grams, rice 30 grams. Use boreal the root of straight ladybell, the stem of noble dendrobium, rhizome of wind-weed cloth to include the fry in shallow oil that add water 30 minutes first, go broken bits leaves juice to reserve. Grind American ginseng again pulverous, congee is boiled in adding medical juice with rice, add white sugar to flavor, morning and evening is taken. Gas of American ginseng beneficial raises shade, boreal the root of straight ladybell, the stem of noble dendrobium, rhizome of wind-weed raises Yin Qing heat to stop thirsty, apply to calorific do not retreat continuously, thirsty, without the little patient of sweat or little sweat.

Filed under: Love Food by Cuisine

In daily cooking process, feed the segmentation of makings to let a lot of effeminate housewife people headache unceasingly, especially a few ” stretch is not long long pull not all round ” raw material of strong line food, can be ground to death with them only tangle forcedly. Actually, cut a thing to also have knowledge but explore, transversely, inclined cut, suitable cut, corresponding food is different, cut a way big also different.

Pork: Porky flesh is qualitative fine, muscle film is little, be like transversely, fry ripe hind can become messy medicinal powder broken; And the choice is inclined cut, can make its not broken already, taste also won’t fill in tooth.

Beef: The muscle tendon of beef is more, because this suits transversely, if observe not carefully, conveniently down cut, a lot of muscle tendon can rectify a ground reservation to be inside shredded meat. Fry the beef that come out to be chewed very hard so that move so.

Hotpot: There are a lot of films in hotpot, before cutting into shreds, answer first its eliminate, fry otherwise ripe hind fleshy hair is good, taste difficult the following pharynx.

Chicken: Chicken should be arranged cut, because be compared under, chicken appears delicate, contain anything resembling a tendon or vein among them little, cut down fiber only, the ability when frying makes the flesh does not come loose broken, orderly and beautiful.

Cruelly oppress: Cruelly oppress wants fast knife to cut, because cruelly oppress is qualitative fine, fiber is short, extremely easy broken. When cutting, should finish piscine skin day, blade is inclined into, best down fish bone, cut want efficient, such frying ripe hind appearance is complete.

Ripe egg: Should dissection the gallinaceous duck salty egg that thoroughly cook, and not broken, heat hind can iron the knife to be cut again in boiled water, the egg that such cutting come out piece smooth level off, and do not stick a knife.

Cake: The butter cake that cut a grandma should use blunt knife, and before cutting, had better put the knife in Wen Shuizhong to dip in, also can brush blade with butter, cut cake to won’t be stuck on the knife so.

Biscuit: Want to cut good bread, can set fire the knife first on burn heat to be cut again. Such both neither can make biscuit is pressed and stick together, also won’t cut so that drop broken bits loose, no matter Bao Houdou can be cut very well.

Leather egg: Cut the stickiness foodstuff such as leather egg, it is not quite good to often be stuck on the knife cut, and after be being cut very ugly. Can cut a few turnips first with the knife, cut stickiness foodstuff again next, had cut smoothly.

Tomato: When cutting tomato, want appearance seeing Qing Dynasty ” grain ” , put the base of a fruit of tomato gently, according to grain is cut, can make the seed of cut does not depart with pulp, confiture not prediction of a person’s luck in a given year.

Filed under: Love Food by Cuisine

In the morning at a draught decoct 3 eggs, the result does not know from time to time as a result of impatient, was put twice by me salt. The ox eats, cry immediately ” very salty oh! ” feel deeply ashamed! Not bad omelette also had better do not have waste, because of sheep I add on a bit water, boiled egg boiling water. Be to feel embarrassed really nevertheless
Today sheep I am arrogant one, the ox says to want to prepare food personally I eat packet of dumpling. I had followed stuff. Wait for him to come back, we wrap dumpling with respect to one starting hand. Although know the ox goes to work very painstaking, can be today my birthday, take office as a gender so much, let him accompany me to prepare food together! ^_^ !

Filed under: Love Food by Cuisine

In fish of Swiss try to win sb’s favor difficult. The fish that sells inside the supermarket. Great majority is not us in home when often eat. And there is a few before ” elder ” remind me to buy piscine caution, because a lot of fish are special raw meat or fish. Do so that I arrived Swiss a long time had not bought a fish all the time. The commendation that later also is course others just has eaten a few kinds.
The trout that uses here is me in Switzerland most a kind of fish that often has. Have in Migro sell pass without careful textual research, belong to what fish after all. Be being bought at that time is to feel to resemble weever quite. French name cries ” Truite ” . Consulting a dictionary is trout it seems that. The supermarket sells have two kinds of trout. A kind of meat is red, a kind white. I had bought white only, call it white trout for the moment.

Practice:
1. The fish goes scale, abluent. The scale of this kind of fish is very fine, do not pass or want to scrape carefully, the surface is otherwise satiny of be bored with, very accurate.
2. Delimit in the two sides of piscine body mark of a few knives (a few deeper but not penetrable) , brush a few salt and a few gourmet powder respectively in skin and abdomen (or gallinaceous essence) . Brush even, salt is OK and many somes properer. Because be fresh evaporate, not easy tasty.
3. Put the fish dish in, cut silk of a few ginger, green paragraph, ham silk, one part a place of strategic importance takes piscine gut, another part covers the face in the fish. Asperse on beer a few.
4. Heat water, evaporate of the boiler on the fish, a jin of right-and-left fish is general conflagration evaporate 10 minutes OK. If not be at ease, evaporate 15 minutes also won’t piscine evaporate old.

Ham was used here, itself takes a bit fertilizer, need not cheer additionally so. Also no longer free captive animals is smoked, otherwise the fragrance of ham comes out now without the body. The fish that final evaporate comes out, there is the scent of ham in fish and shellfish as food, very delicious.

[remarks] if do not have ham, want to take the word of steamed fish again. Still can be done according to above cookbook. Just alter a little finally. Impose the 5th condition.
5.After piscine evaporate is good, asperse in the surface a few unripe smoke, irrigate on hot green is oily.

Filed under: Bamboo Cuisine by Cuisine

In Switzerland, having a profit is very easy sundry wine is found in large store, breed is very much, if good friend just in time uses exchange wine be pregnant this a little bit,oneself start work modulation a few simple cocktail.

GIN TONIC suits the cocktail that makes up in the home so namely, british DRY GIN is bought in the shop, with TONIC WATER, according to wine and TONIC WATER are compared 8 (from 1 than 8 to 2 comparing any 5 scale between is possible) after proportional mix is even, enter mixed liquor the cup of replete ice cube, it is OK to be thrown into a fresh section lemon.

The GIN wine that uses here, allegedly although GIN wine is the slinkest Yu Helan, but the Englishman promotes GIN wine with the advanced technology that make wine however to a higher administrative levels. Bud of wheat of corn of their in order to, Ke, barley is main raw material, use successive distill method, distillation gives firewater, rejoin prevent the recipe such as pine nut, citric skin, cinnamonic, dried tangerine or orange peel, each different manufacturer have his secret recipe. Make up the GIN wine that gives rich and distinctive taste finally.

Although GIN wine aroma is strong, but because do not have sweet degree, entrance a bit not be bored with. Besides can allocate a lot of famous cocktail, means of first-rate pure drink, if vodka is same,be, put in the refrigerant ark of freezer to freezing to drink, an one cannikin, swallow abdomen in, celiac medium baking temperature is hot, tone however elegant a faint fragrance.

TONIC WATER, sound very complex, actually TONIC is quinine, call golden pheasant accept the skin again, drink rise a bit sweet, after mixing with GIN, drink in the mouth, you can feel small sweet the bleb that takes pain is in the ground of a bead in the mouth to broaden, spurt prevent the faint scent of pine nut, compared with summer beer of people tipple ground, the contains quantity of heat of GIN TONIC is negligible. It is a cup of easy mix is able to bear or endure again really drunk excellent cocktail.

Friendship reminds: Must use the TONIC WATER that just unseals come modulation, otherwise the bleb in TONIC WATER can run, this cocktail is drunk rose to do not have the aftertaste completely.

GIN wine and vodka are same, do not stress year. Wine business does not need capital of deposit of high specified number, so the price too won’t expensive. Famous brand of a few worlds, mostly out England, be like BOMBAY, BEEFEATER, TANQUERAY, the price is more likely also, belong to the masses to be able to consume those who rise. The cannikin cubage in the graph is cup of one ounce =1/8.

Enjoyed bout GIN TONIC in bar with the friend last, the result is one cup is about 15 Switzerland franc, photograph comparing rises, still be in the home oneself start work modulation comes substantially much.

Filed under: Bamboo Cuisine by Cuisine

In Switzerland, of the sale in Chinese meal hall ” roast duck ” be high-grade dish, the reason is to come cost is higher, the duck is in abroad far should come pity is expensively than chicken, price often is chicken is multiple, 2 come roast duck expends kongfu quite, the artificial nature with costly Switzerland should the upper part of the body come out now in price. Franc of 30 much Switzerland can change half not authentic roast duck only, it is to feel distressed a bit really. Then, get online examine a data, carried most the simplest prescription - the roast duck of simple and easy family of edition love hutch will try, did according to oneself taste some alter, share a result to be as follows.

The first pace: Prepare data

1. Buy young mother duck, the duck is expensive, nature is to carry buy smally, CANETTE also is controlled 3 jins only only, for relatively big duck, the flesh is tenderer also, because be done for the first time,did not hold, my general duck from everything is in the middle of back 2, used half duck only (heft is a jin half) , will do ” experiment ” .
2. Prepare a sweet sauce made of fermented flour (I am buy in Vietnam inn 6 reside a sweet sauce made of fermented flour surely) , with a bowl of green, Jiang Shui, the time that green ginger immerses in water wants two when above, the flavour that just can allow green a surname dissolves adequately in water.
3. Clear duck. The duck surface that buys still has a lot of to do not have the duck wool that unplugs clean, need starts work it unplugs. A few diaphragmatic organizations that remain inside duck body and alobe of the lung also should clear.
4. One teaspoon salt (5ML) wipe equably in duck body surface, next two spoon (30ML) honey and 5-10ML are unripe smoke (or barbecue sauce) will major mixed liquor is in after mix is even duck body feels divide evenly, put in glass to bake dish in catch souse 40 minutes.

The 2nd pace: Bake make

1. Bake in glass dish on cover a tinfoil paper, enter oven (need not warm-up) , install temperature 175 Celsius, open fluctuation fire, bake make 45 minutes.
2. Will bake dish take out, the tinfoil paper that refuse surface overspreads, mix the rest honey give birth to the mixed liquor that smoke to wipe the surface in the duck. Again duck body epithelial small part, include place of wing tip, ankle to be wrapped on tinfoil paper, the place with the largest grease also should put a tinfoil paper, generally speaking if withheld duck buttock (I had given cut next throwing away) if, need the tinfoil paper on the bag, because of the flesh thin place parchs easily, the local temperature with thick grease rises fast, easy and sear. Need to encase with tinfoil paper.
3. Bake the duck then into oven, every other 15 be about to be examined to 20 minutes, if discover a certain position is relatively other,color passes late word for place, above put a tinfoil paper. If some places are too dry, the soup that will bake dish of bottom to gather together, oily dip was irrigated go up, the color that bakes whole duck in order to maintain moist to present bright yellow all the time can. This process needs a hour about.

The 3rd pace: Fried bean sauce

1. Take out the duck that has baked, the Shang Zhihe that gathers in dish grease falls to fry pan, bake the duck oil that go out a lot of, if feel too fat, can cast aside go a few.
2. The Shang Zhili in boiler adds green ginger water (150ML) with 20-25ML (about one spoon the appearance of half) a sweet sauce made of fermented flour.
3. Medium baking temperature burns sauce, the edge heats to shovel agitate with boiler by the side of, till Shang Zhishou works to only the 1/2 of original heft is controlled to 2/3, involve fire.

The 4th pace: roast duck behead, and dip in makings fill together dish on desk.

Result a bit

1. Baking in controlling a process, observe at any time, seasonable Bu Jiaxi foil is to make sure color of roast duck finished product is even, do not do not anxious key
2. A stainless steel bowl can be put in the bottom of oven, half bowls of water is installed inside, can increase oven interior humidity so, bake the duck flesh mouthfeel that go out tenderer.
3. Green ginger water and roast duck oil are joined to be cooked together in a sweet sauce made of fermented flour, the inspiration that I suffer Beijing sauce shredded meat to make is improved. Dip in so the mouthfeel of makings is more rich, also not so too thick stiff. Of course if pursue save trouble, can dip in directly with a sweet sauce made of fermented flour roast duck eats. But sensory face sauce eats to pass a bit directly salty too dry.

Finished product graph

Come a piece of panoramic graph, this roast duck is the flesh really tender skin is sweet, the reason with tender flesh may be raw material those who choose is young mother duck (Canette) , when be being baked additionally, bowl water was put in oven, the skin is not fragile nevertheless, because if want if the skin is very fragile, need passes the program such as airing of \ of very hot skin, I disrelish a trouble, without the attempt.

Come again close-up of a piece of close quarters.

Filed under: Bamboo Cuisine by Cuisine

In Japanese dining-room, often have sell according to carbonado. Price does not poor, but the person that still eat however is very numerous. Reason nothing more than two words: Be delicious! I was not bought in the inn of a few Asias all round according to burn sauce, consult then the practice of cabinet of plum royal seal, did need not take carbonado leg according to what burn sauce, flavour still ases if dimly, part is alike in spirit.

The first pace: Dissection drumstick, go bone, the extraction in the method that character takes here and green oily chicken bone kind is different, can dissection gallinaceous skin, go the chicken after bone presents big state

The 2nd pace: Two teaspoon (10ML) often smoke, one teaspoon (5ML) unripe smoke, one spoon (15ML) cooking wine (what I use is white wine) , pink of a few ginger, an agitate is become bloat makings, put two drumstick meat among them souse above of about 4 hours, intermediate need searchs an area a few times, let two sides be bloated to appear.

The 3rd pace: Burn boiler heat, enter a few oil. If be to resemble me to use the word that does not touch boiler euqally, connected oil to need not be put, the one side that takes the drumstick flesh that has bloated the skin directly sticks boiler bottom, go to thermoregulation small fire, roast meat the face turns over drumstick flesh to roast meat again 3 minutes two after 3 minutes with small fire.

The 4th pace: Turn conflagration, bloat the rest expect and one spoon (15ML) honey agitate falls equably, break up fry bloat makings close dry become sticky stiff till, this process about one bell. Cut Duan Cheng dish.

The drumstick pork that has made matchs rice and cucumber piece, gallinaceous egg roll, a very big meal.

Zun Tu is the drumstick flesh in souse, right graph is medium drumstick is made in decoct

Match rice according to carbonado leg

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Filed under: Bamboo Cuisine by Cuisine