Nice Food

I am the lovely ～ that chop any of several hot spice plants just realizes since this year but evaporate can be fried can mix dish, although do not want what to give to have a way really, dipping in namely vegetable or staple food eat also is those who comparative is delicate ah ～ !

Made the sweet potato of chop any of several hot spice plants that does not have lampblack together, the taro with continous soft soft is shirt-sleeve the delicacy of chop any of several hot spice plants is sweet, really delicious!

Filed under: Summer Kitchen by Cuisine

In continueing to await, I pour haing ~~ now is not anxious, after extremely big sun goes down, yesterday goes shopping, two people have father and son results Weigh in hand is worn booty prepares to go cram oneself with food, [the tradition always is mixed soya-bean milk] still be the person is completely suffer from, waited a little while to have a place a bit fortunately, after one awaits, table beef face, bittern flesh face, omelette cake, glacial soya-bean milk, ormosia puts the desk on Sha Duan on the ice, two individual edges take edge boast side delicious I feel to still go at that time the son says ~ : Mom, did you learn? Go back to also do haing ~~ to me am I easy? Come out to have a meal to still have study task ~~

Raw material: Earthy chicken Half Zhu Sun 3 Demon taro A small Medlar A small Ginger 3

Flavoring: Salt

Practice: 1 Earthy chicken behead piece, medlar bubble is very abluent, zhu Sun uses bleb 10 minutes, cut head trail, among cut paragraph, demon taro stripping and slicing

2 Gallinaceous piece puts water of the scald in boiled water, fish out develops float foam, right amount water is added in arenaceous boiler, gallinaceous piece, demon taro, jiang Pian

3 Small fire turns after water leaves 1 half hours, jia Zhusun, medlar continues Bao half hours, close fire to add flavor of saline mix up

Want to notice: General without earthy chicken fryer also goes, water should be added enough, zhu Sun, medlar, the too early ~~ that cannot add

Filed under: Summer Kitchen by Cuisine

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.

. . . . . .

Filed under: Love Food 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

Cake of bright shrimp taro

Advocate makings: Taro, bright shrimp

Complementary makings: Settleclear face

Condiment: Salt, white sugar, cooking wine, vinegar

Cook a method:

1, cut taro flay piece, evaporate is controlled 10 minutes, take out press into taro mud to reserve;

2, shrimp flesh mincing, join ginger end chop to become shrimp mud, add souse of a few salt 3 minutes, put taro mud to mix again divide evenly, join settleclear face agitate gradually even;

3, the stuffing that will mixed is ordinal make small cake, decoct of the two sides in putting pan comes golden can, vinegar, white sugar, salt is joined to be moved into juice in Jiang Mo, tie-in edible can.

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