Nice Food

Other the practice of a few kinds of steaky pork: Hawkthorn carbonado Steaky pork of dish of plum of dried bamboo shoots Dawdle steaky pork burns a turnip

About eating meat of braise in soy sauce, there has been the memory of a lot of happinesses to this before me, say candidly, my Mom does not do the best red carbonado that I had eaten, if who once listened to me so right you say: “The food that you make, let me remember my mother… ” your well ascertain ascertain, I must get openness today say, the food that her a respectful form of address for an old person makes is true, true, true. . . . . . . . That true what.

But never mention it, she makes this food, very pretty good still, basically, the dot of all failure that flesh of braise in soy sauce can involve, she sets an example for everybody came out. I every time, be in charge of her to be done ” flesh of braise in soy sauce ” cry ” soy fries charcoal piece ” . Such very frank, very apt also, because color presents very natural charcoal black basically, of dry when stopping boiling water dryasdust, on the other hand, fat place tastes still fat and be bored with, anyway bites thin place to be not moved.

As to sample additionally one of my Mom craft direct party——The feeling of my pa, I am true unknown, he sees any reeky dish on my Mom’s elated end every time, expression is the appearance with excited pink, excited feeling is in overtones. I do not know his real psychology activity, but however ever more than feel, if he is true the dish that feels my Mom is done is delicious, whether is that meant, his taste is like fokelore really medium in that way, a little problem. Also or, he is conceal in my life, but unbeknown however once emperor of Jin Ma shadow.

I a lot of years ago, always be such look upon this problem, after all in those days year young ignorance, I do not know, there is a kind of thing to be called on this world——-Love.

A film cries ” affection waters full ” , I had not seen this movie, but the name of this film lets me is deep feeling very, affection waters full, suffering loving each other is done sweet, of course these things are written on my parents body to have some of stirred suspicion rather, but in any food, if was joined,love this kind of element, that flavour——–Only that bestrewed what the person of love tastes to come out.

Flesh of braise in soy sauce of sweet thick soft glutinous-Find a kind of new method that makes pork of good braise in soy sauce again

Raw material: Steaky pork 500 grams Cassia bark 1 Anise (also weigh aniseed) 3 Ginger 5 Red jujube 6 (also can not put)

Condiment: Often draw 2 spoon (30ml) Salt 1 teaspoon (5 grams) Candy 3 teaspoon (15 grams)

Practice:

1) the place that steaky pork cuts 1 centimeter of size, ginger flay section. Oil is entered in boiler, take the advantage of after cassia bark and anise are being put to fry a fragrance with small fire when oil is cool, change conflagration, break up into steaky pork fry after becoming angry, continue stir-fry before stewing fries 2 minutes until give oil.

2) fall to often be smoked, candy and salt, fry all condiment mix even hind, continue to break up fry 5 minutes, so that chromatically is mixed tasty. Enter boiled water next (it is boiled water is breathed out certainly) , water quantity should have done not have fleshy face, after be being boiled, cast aside go float foam.

3) put red jujube and Jiang Pian, the cap on the lid, turn small fire stews 40 minutes, the water in advertent boiler wanting during is measured, insufficient when add a few boiled water. Lid is opened after 40 minutes, tone stops boiling water into conflagration, such ability can have one the layer is sticky stiff full-bodied Shang Zhibao is wrapped breath out on flesh of every braise in soy sauce.

Super 啰 Suo:

The practice of flesh of ** braise in soy sauce has a lot of, every countrywide area has his different way, I also had done the red carbonado of different version a lot of times, but tell the truth, still be this method that the master teachs, taste more get the better of one prepare. Like to eat the comrades of flesh of braise in soy sauce, be worth to try ha.

A lot of people of ** think, the color that fry candy is the step with make pork of braise in soy sauce the most important, but to present youth character, hold very hard, very troublesome, very insalubrious also. I make the food of braise in soy sauce commonly, like to often smoke soy with what Li Jin writes down, taste is good, and burn the color that come out bright also.

What ** wants to make pork of braise in soy sauce is delicious, that step that final conflagration stops boiling water is very important, otherwise, soup juice is not sticky stiff do not wrap the flesh, taste do not have especially full-bodied flavour.

｛ decomposes Ing. . . . . ｝

Filed under: WenYue cuisine by Cuisine

[fish of crucian carp of turnip taro evaporate] (include practice of fabaceous Chi sauce)

Advocate makings: Crucian carp fish

Complementary makings: Bai Luobo, taro, caraway, green, ginger, garlic

Condiment: Chi of salt, Chinese prickly ash, dry chili, beans

Cook a method:

1, crucian carp fish abluent surface cuts beautiful knife, a place of strategic importance enters Jiang Pian, drench on cooking wine souse 10 minutes, white turnip silk adds salt to bloat 5 minutes;

2, put fabaceous Chi into frying pan, dry fry take out mincing, oil is entered in boiler, powder of garlic of ginger issueing green explodes sweet, join Chi of dry chili, broken beans, add soy, salt, white sugar, sesame oil, fry sweet hind refrigeration reserves;

3, taro piece put dish floor, put fish of the Bai Luobo that has bloated, crucian carp again, add fabaceous Chi sauce, put the evaporate after water of a pot for steaming food leaves 10 minutes, give boiler to scatter on silk of ginger of caraway, green, burn the Chinese prickly ash below oil drench after scamper is sweet go up in piscine body can.

Filed under: WenYue cuisine by Cuisine

Practice: 　

1, had killed the fish abluent, chop below end, piece into slices of fish meat, become the steak chop that remain a few. Use slices of fish meat a few salt, cooking wine, unripe pink and an albumen to catch divide evenly, bloat 15 minutes. Head end and steak are installed additionally dish, with same methodological souse)

2, heat one pannikin water, will after bean sprouts is abluent, put into boiled water to be ironed, in scooping up big basin, spill a bit salt by individual taste, reserve.

3, common fried dish is added in frying pan neatly the oil of 3 times, after oily heat, put piece of beans of 3 big spoon (or chop is fried) explode sweet, in adding pink of bead of ginger, garlic, green, Chinese prickly ash, chili and Gan Gong chili, small fire stir-fry before stewing is fried. Head end and steak are joined after giving taste, turn conflagration, turn over divide evenly, wine of feed in raw material and soy, pepper, white sugar is right amount, continue to break up after frying moment, add a few hot water, put salt and gourmet powder to flavor at the same time (should taste salty weak) . Wait for water to leave, maintain conflagration, put slices of fish meat pieces, dial with the chopstick medicinal powder, 3~5 minute can involve fire. Pour the fish that has boiled and all soup juice into the big basin that a moment ago filled bean sprouts.

4, take one clean pot additionally, enter half jins of oil (the container size that specific oil capacity wants to see preparation, in order to fall into big basin when, flood fish and bean sprouts entirely to allow, can range estimation) . After the heat that wait for oil, guan Huoxian air. Join great Chinese prickly ash and dry chili next (the) of hot degree of hemp of be addicted to that treats an individual, fry the sweet smell that gives Chinese prickly ash and chili slowly with small fire. Pay attention to fire cannot too big, lest fry paste.

5, when chili color changes quickly, involve fire instantly, pour the oil in boiler and chili of Chinese prickly ash into big basin of Cheng Yu together

Filed under: Love Food by Cuisine

A few kinds steam the practice of chop:

The first kind of extensive pattern steams the practice of chop:

Advocate makings: Chop 1.5 jins,
Condiment: Jiang Si 20 grams, unripe pink 2 small spoon, candy １ small spoon, unripe draw １ small spoon, high-grade Shaoxing wine, salt, small spoon of vegetable oil １ , chopped green onion, fabaceous Chi 30, red any of several hot spice plants is mincing (like hot word) .
Practice:
1.Chop is abluent cut small, pour all condiment into chop, add a few water to mix divide evenly, souse 20 minutes, it is better that time grows a point.
2.The water in a pot for steaming food is burned first (this is crucial, the chop that evaporate gives ability is tender) ! ! Put chop again, fierce anger evaporate 10 minutes, steamed chop gives heat.

The practice of bone of the 2nd kind of salty steak:
Change Chi of the beans in the first kind of practice Cheng Xianyu (a small, crumb) .

Popular way of the 3rd kind of garlic:
Change Chi of the beans in the first kind of practice garlic powder.

Practice of chop of the 4th kind of ham:
Change Chi of the beans in the first kind of practice ham piece.

The practice of chop of dish of the 5th kind of plum:
Change Chi of the beans in the first kind of practice Mei Cai.

Filed under: Love Food by Cuisine

This is dish of a dawdler, the practice is very simple, see cookbook on the net for the first time, feel too easy, came home to become ability success 3 times however, really it is difficult that the thing is not a course not to know! Take this to pat flow chart for, feeling is in hand, but did not think of to make a mistake again: What buy so is appropriative of a thick soup that do boiling water is big tender bean curd (of 500 grams the sort of) , have twice ability eats, want this time to buy designedly so small, but the breed of tender bean curd of small box is not much, then left carry right anthology bought ” NATRUAL FLAVOUR ” tender bean curd, have not thinks flavour not at all NATRUAL, very sweet, made finished product sweet salty, taste appearance is strong, do not affect fortunately take a picture, took roundabout way for everybody now with respect to authority, later friends learn a lesson is good. Remember: Do not buy the sort of tender bean curd in my flow chart.

Material preparation, choose what kind of seafood to see the individual’s be fond of, but it is not OK that my individual thinks shrimp is little, and cannot choose the bubble that sells inside the sort of SUPER MARKET the small shelled fresh shrimps in water, the sort of shelled fresh shrimps tastes the flesh does not have flexibility loose character, had better use vivid shrimp, oneself pare a fresh shrimp meat, also can use freezing prawn, defrost / decorticate / clear the catgut of back, with other seafood a dissect, show with a few shrimp / peppery / sesame oil souse reserves.

Cut into shreds green bubble is in clear water. Green uses an ornament to become dish finally. Because the flavour of green silk is very strong, the mouthfeel that slips with the delicate bright of this dish is not too harmonious, need much bubble so, make the flavour of green so not full-bodied.

The albumen that takes an egg additionally hits bubble to reserve, prepare a bowl of soup-stock even, soup-stock is an indispensable raw material, when I am done for the first time, replace with tap water namely, result effect is poor too far.

Burn the seafood scald with good souse boiled water, shelled fresh shrimps becomes angry can, this one pace is must measure, I once passed this one stage elliptically, the result just discovers, the meeting in the link that the seafood that passes without scald boils at the back gives a lot of foam, cast aside cast aside sordid, the finished product rise that make is worn Bai Mei lets a person very spoil one’s appetite. Next graphs are the seafood photograph that scald passes.

Began to do, lie between bean curd water steam heat first, you can use bean curd the figure that case knife delimits you like. After evaporate is appeared, place dish in.

In cold thin soup (the soup-stock that cannot heat up in order to be, in that way word starch puts initiate to agglomerate) in join starch to mix divide evenly, put seafood, add salt to flavor, edge agitate heats by the side of (such doing is to prevent amylaceous precipitation to arrive by boiler) , after soup juice is burned and presenting state of thin Gorgon euryale, enter the protein that makes bubble Shang Zhong, agitate of in a way, join green silk to give boiler finally, drench go up in tender bean curd. ENJOY!

Filed under: Bamboo Cuisine by Cuisine