Nice Food

Graph / article author: Rice is beautiful
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Husband works hard, earn money to still buy the loan of the house hard. I cook attentively in the evening everyday, the reward with food and drink of food reward with food and drink that makes him love to eat most he. What husband loves to eat most is old 3 appearance are the flesh, potato, noodles made from bean or sweet potato starch. The course is carried out for many times, I make the flesh, potato, noodles made from bean or sweet potato starch in together, made one of fascia food of my home. Wear rice, husband has that is spicily. Look at the course that takes oneself to do by dispose of light, really very much a kind of achievement feels. Happy life is so simple.

Welcome to the home that rice spends

Raw material: Si of  of stalk of refine of  of awake ㄈ Guo
1 cold water issues steaky pork, scoop after water boil accuse to work. Potato flay stripping and slicing. Noodles made from bean or sweet potato starch is thoroughlied cook with brine accuse to work.
2 small fire issue oil and white sugar, next steaky pork are fried on candy color.
3 add soy right amount, cooking wine is right amount, anise, green Chinese onion paragraph 3 paragraphs, jiang Pian a certain number of, garlic 3, water is right amount, had done not have steaky pork.
After 4 conflagration are burned, small fire stews one hour hind to put be buried ancient stemmed cup or bowl, small fire stews half hours to will close to juice.
5 put a few salt and gourmet powder, issue noodles made from bean or sweet potato starch, boiler goes out after 3 minutes.

Steaky pork stews potato noodles made from bean or sweet potato starch, come again a Qing Dynasty fry Chinese cabbage, cheng Shangbai rice, reeky, fragrance is tangy, leave eat dinner!

[Sweet clew]
1. The action of noodles made from bean or sweet potato starch is to absorb redundant oil, should thoroughly cook beforehand accuse to work, the noodles made from bean or sweet potato starch that thoroughly cook is very easy tasty, when giving boiler quickly, put again,
2. Put potato hind to be stewed with small fire, such fragrance that drew bovril tomato patch ability is delicious.
3. this dish, shang Zhishou exhausts ability the sweetest.

Filed under: Community Kitchens by Cuisine

Stewed a steaky pork today, hey, take offer a valuable piece of advice or one’s valuable experience rapidly.
22 steaky pork of 5 (be less than 2 jins) , cut small <br><br>

Filed under: Community Kitchens by Cuisine

Honey makes forked carbonado

Advocate makings: Steaky pork

Complementary makings: Green, ginger, garlic

Condiment: Pink of the salt, liquor, sauce that grind Chi, fermented bean curd, the five spices, sesame paste, cassia bark, anise

Cook a method:

1, cut steaky pork surface beautiful knife, join the pink of cassia bark, salt, liquor, green, ginger, garlic, onion, fermented bean curd, the five spices, sesame paste, sauce that grind Chi to catch divide evenly souse 5 minutes, rejoin an egg mixes divide evenly;

2, baking onion shop dish in, put the steaky pork that has bloated, put 250 degrees - in 300 degrees oven, bake 20 minutes, take out brush a maltose, put oven to be baked again 3 minutes can.

Filed under: WenYue cuisine by Cuisine

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

[Dawdle steaky pork burns a turnip]

Raw material: Dawdle piece 20 grams Steaky pork 300 grams Radish 300 grams Laojiang 5 Green Chinese onion 7

Condiment: Cooking wine 1 teaspoon (5ml) soy 1 spoon (15ml) oyster sauce 1 spoon (15ml) saline 1/2 teaspoon (3 grams) candy 1 teaspoon (5 grams) teaspoon of white peppery 1/4 (1 gram) teaspoon of gallinaceous pink 1/4 (1 gram) balm 1/4 teaspoon

Practice:

1) dawdle piece after immersing 30 minutes with cold water abluent. The water of dip use delaying tactics filters foreign matter continue to employ. Steaky pork cuts chip, section of green Chinese onion, old ginger section. After radish is abluent, cut piece.

2) oil is entered in boiler, conflagration heats to 7 when becoming heat, change stir-fry before stewing of medium baking temperature to fry 5 minutes into steaky pork, after waiting for steaky pork to give oil, enter radish piece, jiang Pian and green piece, continue stir-fry before stewing fries 3 minutes to come out to moisture.

3) transfer into soy, oyster sauce, salt, candy and white pepper, enter dawdle piece the soup with use delaying tactics of a few dip (did not cross position of half of the food inside boiler can) , lid of the boiler on the lid uses stew of medium baking temperature 5 minutes, after opening lid, change conflagration, go to Shang Zhishou to work slightly, transfer into gallinaceous pink and balm can give boiler.

Super 啰 Suo:

** fries the crucial part of this dish, be first steaky pork sufficient stir-fry before stewing gives oily share, the oil of reoccupy steaky pork comes turnip of stir-fry before stewing piece, such smell will be sweeter. Again the turnip piece moisture stir-fry before stewing goes out, can the raw ingredient of purify turnip, after been do, taste, mouthfeel won’t water collapses collapse.

** is planted besides this circular radish, the sort of length, the long radish that similar Xiaobai hare eats also can be used make this food. By the way one, when buying, this kind of radish is to taking tassel child sell, after coming back, radish cooks food, turnip tassel child abluent hind, can use salt directly, vinegar, candy, gallinaceous essence and balm cold and dressed with sause are breathed out, reduce internal heat died.

** is final, open cap to stop boiling water with conflagration, can make the flavour of dish more full-bodied.

｛ decomposes Ing. . . . . . ｝

Filed under: WenYue cuisine by Cuisine

Material: 　　　　　
Bovine steaky pork 300 grams, flour 50 grams, mustard orchid 100 grams, gourmet powder, liquor, chopped green onion, a condiment made of roast prickly ash and salt, sesame oil each are right amount.

Practice:

1. cuts the flesh big, the flesh that pat a pine is qualitative, join a few yellow rice or millet wine, chopped green onion, gourmet powder and salt, after blending, will mincing mustard orchid mix with flour divide evenly;

2. burns boiler heat, oily when 5 maturity, put sliced meat, scamper comes golden and the fish out since float;

Oil of 3. former boiler leaves a few, issue chopped green onion, stir-fry before stewing gives sweet smell, lay the flesh and burden, the yellow rice or millet wine on boil, sesame oil, break up a few times, give boiler can.

Filed under: Love Food by Cuisine

Advocate makings: Steaky pork of the pig that take a skin 1000 grams, prune dish (also call mildew dried vegetable) 200 grams.
Condiment: Soy 20 grams, edible vegetable oil 1000 grams (restrict cost 50 grams) .
Practice: 1, blow porky skin wash clean, put into cold water boiler, suffer from excessive internal heat is boiled to eight maturity, fish out obliterates with clean cloth the moisture on skin, take the advantage of heat to wipe on soy. 2, boiler get angry, enter edible vegetable oil, burn come to be heated up most probably, enter transfer to a lower level of day of steaky pork skin the blast in boiler to come cardinal, fish out air, leather day transfer to a lower level is on chopping block, cut 7 centimeters long, 2 centimeters thick big, among again transversely one knife, do not want to cut off the skin. 3, the flesh trimly code is in bowl flesh, prune food is put on the flesh, enter soy equably, evaporate of a pot for steaming food makes an appointment with 30 minutes to come on the flesh is soft sodden, take out buckle in dish can.
Characteristic: Gong Liang of colour and lustre, the flesh is qualitative crisp sodden, smell is sweet thick, fat and not be bored with.

The Mei Cai that benefit city name eats buckles the flesh
Mei Cai also is special local product of benefit state convention, colour and lustre is golden, aroma is tangy, qing Dynasty is sweet tastily, not cold not dry is not wet not hot, be passed to be ” healthy atmosphere ” dish and long negative great reputation, allegedly bean curd of it and saline 焗 chicken, wine is called at the same time ” benefit city 3 treasure ” . “Mei Cai buckles the flesh ” the fokelore that still has a paragraph of happiness as it is said, northen Song Dynasty year, when Su Dongpo ranks benefit state, a long way of two renown hutch reachs special detail Hangzhou west lake learns hutch art, after two chef learn to return favour, su Dongpo calls them copy Hangzhou west lake again ” east slope buckles the flesh ” , make with Mei Cai ” Mei Cai buckles the flesh ” , as expected delicate and goluptious, tastily and not person of be bored with, get the welcome of citizen of broad benefit city, temporarily, make the delicate cooked food on benefit state party.
“Mei Cai buckles the flesh ” Mei Caixin of bridge of earth of drop of handpick horizontal stroke, immerse in clear water to tastily, weak opening, cut Mei Cai into a certain number of paragraph reserve, choose steaky pork, blow steaky pork skin clean, the stockpot is boiled on appear fish out, take the advantage of heat to be in leather before last often is smoked one layer, the skin is down, enter the blast in the peanut oil boiler that burns heat, scamper chromatically fish out, put the bubble inside clean birdbath soft, cut next 3 to the chump with 4 thick millimeter, wash peanut oil of clean boiler infuse, after end of next green, ginger, garlic, anise fries a flavour, put steaky pork to fry moment, fall again next soup, liquor, salt, unripe smoke, white sugar, wait for Shang Kaihou, move goes to small fire, all the time till stew is sodden. Take the steaky pork that has burned next, chase the flesh (have a skin in the bottom) level land put a bowl in, a Mei Cai is spread above paragraph, enter former boiling water again, basket evaporate is appeared on. The decant when taking course gives former soup, invert the flesh buckle in dish in, flavour burns former Shang Changhao, the starch that use water ticks off Gorgon euryale, irrigate go up in the flesh can. The characteristic of this dish is: Fleshy sodden smell is sweet, taste salty syncopation takes sweet taste, fat and not be bored with.

Filed under: Love Food by Cuisine

Material: Steaky pork 200 grams, winter eatas surname 10 grams, ginger, green each 10 grams, egg 1.

Flavoring: Peanut oil 500 grams (real cost is oily 80 grams) , salt 10 grams, gourmet powder 8 grams, white sugar 5 grams, chicken broth 50 grams, sesame oil is 5 grams, crude pink is 50 grams, old smoke king 10 grams.

Practice:

1, steaky pork flay is cut agglomerate, mix with a few salt, gourmet powder, egg, unripe pink divide evenly, wintry eat section, ginger section, green is cut paragraph.

2, burn the oil below boiler, oil is lukewarm 150 degrees of nowadays enter fleshy piece blast to come golden to ripe scoop stand-by.

3, next oil inside boiler,

Flesh of next eat that enter a winter, ginger, blast piece, infuse chicken broth, the baked wheaten cake in using leaves, transfer into salt, gourmet powder, white sugar, old smoke king burn to when juice is concentrated, put onion paragraph, hit Gorgon euryale to be become namely into dish with wet unripe pink

Filed under: Love Food by Cuisine