Nice Food

Have paragraph of time, the Bao of seafood bean curd that does Han Shi in the home from time to time eats, very delicious and delicious, simple and easy, since me since beginning to be done in the home, head of my home pig has said to need not go out eat this. But, I was not written all the time come up, hey, not be intended should steal in the home eat, because,be really, I am used without arenaceous boiler all the time, it is used stainless steel boiler, look at what sell in unlike inn good-looking in that way, do not love to write.

Head of my home pig says, your not need is arenaceous boiler, buy you to give anyway burned-out — he still is writing down ― the criminal record that I also often use boiler of unidentified Bai Sha.

Wait for next answering my redo when, write certainly write ha, no matter that moment buys arenaceous boiler this thing — ― Bao of that bean curd, it is a boiling water that my home near future likes most, I take that soup edition activity that enters Lan Re’s monitor to hold to breath out, hey.

Remember today say this thing, because made a piquancy seafood noodles or vermicelli made from bean or sweet potato starch in the evening,be, flavour is held out with bean curd Bao resemble, quite delicious also — ― wants to do bean curd Bao originally, but there is bean curd in the home, stewed yam noodles made from bean or sweet potato starch, also need not distribute staple food.

Practice: Boil yam noodles made from bean or sweet potato starch first about the same ripe, fish out reserves. Boiler heats up oil, fry sweet garlic, onion silk and Jiang Mo, enter green mouth (Hai Hong) with the sort of little shellfish pork (Clam) , chicken broth, korea thick chili sauce one big spoon, han country chili pink two big spoon, after be being boiled, in turning small fire, pour the white mushroom of has boiled noodles made from bean or sweet potato starch and section together, knock into two eggs, boil a little while again, when seeing an egg finalize the design, OK Guan Huocheng goes out. I still scattered a caraway to break finally.

Eat a bowl big, warm, very bright, become again full, the Laoman in the heart is sufficient, hey.

Filed under: Plum Kitchen by Cuisine

“Flesh of evaporate of lotus leaf pink ” it is the characteristic name dish that Hangzhou enjoys taller reputation. In clear minor details, according to legend its name and ” west lake 10 scene ” ” music courtyard wind carries on his shoulder or back ” about. It is to use at that time the bright lotus leaf of Hangzhou, the pork that will fry ripe aromatic ground rice and classics to flavor wraps a bag to rise to evaporate is made and be become, its flavour faint scent, bright fat soft glutinous and not be bored with, edible suits summer very much appetite.
　　
　　 The practice is as follows:
　　
1, steaky pork of the pig that take a skin 500 grams, cut what point to square is small, size can press individual be fond of and decide.
　　
2, prepare lotus leaf two pieces big.
　　
3, flavor of plain flavour chili a small.
　　
4, scatter in the steaky pork that has cut salt and peppery, agitate souse.
　　
5, enter yellow rice or millet wine, soy in the steaky pork that has bloated or be born smoke with often smoke, have mix, make the flesh sufficient wipe on flavour.
　　
6, prepare aromatic rice a bowl, join a few Chinese prickly ash.
　　
7, after hot pot, will aromatic rice and Chinese prickly ash enter boiler, dry fry. Feel to a bit oil falls to go in when sticking boiler a bit, fry become angry to aromatic rice golden.
　　
8, the sweet Mi Yuchuan that has fried flavour chili flavor mixes abrade.
　　
9, what have the steaky pork mix into that has bloated chili is golden aromatic rice mixes together had mixed, the bag is entered boiler evaporate is entered inside lotus leaf, go up first conflagration 10 minutes, change again to evaporate of medium baking temperature 30 minutes are controlled.
　　
10, the finished product after giving boiler, shirt-sleeve of flesh of evaporate of lotus leaf pink crisp tender oily person of as hot as the hemp of plain dish ooze, the beauty of flavour is sweet very thick.

Filed under: Love Food by Cuisine