Nice Food

The sweetmeats of fruit of beautiful type mulberry of queenly kitchen

The first time use pigment makes cake!
By heaven swims Heaven_Travel

Flummery of mulberry conserve yoghurt / mulberry conserve Switzerland coils

Made sauce last, take Tu Tu beyond biscuit, must consider to make provision of some of what spy type, when translating data as expected
Find inspiration.

Flummery of mulberry conserve yoghurt:

Material: Mulberry conserve is right amount and auspicious Ding Pian most piece raw ingredient yoghurt a cup (100-150G but)

1. Water is dropped to join hot water of 1-2 big teaspoon to put microwave oven to heat after bubble of auspicious fourth cold water is soft 30 seconds or lie between water to add thermosol to change
Agitate reserves equably
2. Raw ingredient yoghurt is entered agitate of right amount conserve is added inside the cup even, but not complete mix is even make pink clouds result
3. Enter into auspicious Ding Pian freezer is put to refrigerate hour or 6 pass the night after the mix inside yoghurt is even can

About auspicious Ding Pian: Use this data every time not little netizen asks me what this is, sell where, what is used
This has caky action to take those who do silk of jelly flummery admire with pink of silk of admire of pink of jelly pink isinglass. Nevertheless
Many person reaction take above powder kind do have fishlike smell, influence mouthfeel, I see when buying material say auspicious man
Piece be advanced dining-room does sweetmeats to use, because use this to won’t have fishlike smell, won’t affect the taste of sweetmeats. So
I am used up to now. Can buy in TB, price is commonly together 51, cost comparing pink kind should low

Mulberry conserve Switzerland coils:

Material: Bubble of 80G of flour of low muscle of 50ML of salad oil of 50ML of milk of 4 purple pigment lays the egg powdery 5G salt
Right amount gold gets 4G white vinegar butter is right amount mulberry conserve is right amount

1. The Switzerland that panada writes before according to me coils or program of relative wind cake can
2. The partial panada with take mix good drips into 2-3 probably former panada is entered after purple mix is even inside informal agitate a few
Do not want sedulous agitate to just can make grain so equably
3. Oilpaper is spread in the oven on tray 180 degrees of warm-up pour panada 10 minutes into tray inside
4. After oven changes middle-level of 175 degrees of oven to bake 10 minutes, change 165 degrees are baking 12-13 or so minutes can
5. Right amount gold is taken to get conserve of big teaspoon of butter and 2-3 to be hit to with dynamoelectric eggbeater when baking cake 9 distribute (back up spends condition)
6. Take out the cake that has baked oilpaper surface is torn apart slowly after spreading for cooling a little after sauce of the cream on even daub has coiled slowly
Put freezer to refrigerate a few hours to finalize the design can

Bought pigment of a few bottles of edible to come back to pound beat, flower of cake back up is done to use after the plan, noodles made from bean or sweet potato starch goes to cake recapture I complain heel
Cake is mildewy addle. Say another cake is done not have bad then, with respect to this broken regrettablly. I listened to ask — that
Cake coils to be done even early than this Switzerland, how likely? He says later — have purple mildew place, that conserve is like
Mildewy also become purple. . I listened to fall madly, that is the color of pigment and conserve, it is mildewy A far from. . . Result
After noodles made from bean or sweet potato starch listened, very happy ground and colleague are shared ate. . Day, be nerve is big person as expected!

The End Heaven_Travel

Filed under: Community Kitchens by Cuisine

Without the license. Must not reprint
It is super big picture. I am to take it to do not have method. You also are closing to look.
Guo Guo. Love those who have Home Ji Ye to take carbonado meal. Say that is the had better have thing that he has had in Beijing. It is the most beautiful memory.

Do not want what to be puzzled by him. His good memory is really too much and too much. .

Some, the hemp mother-in-law bean curd that he is pointing to table to go up plaints wantonly this is I come a meal that had better have eaten after Chengdu

Some to cook again flesh this is a had better eat meal that I eat in Chengdu

Again some to earthnut congee. . . . This is a the most delicious meal that I eat in Chengdu nevertheless I say this word. Grab before he is blurted out ~~

. . . . . .

Home Ji Ye has not been in up to now Chengdu set up shop. So he can recall most time only the aftertaste.

For ages I tell him before: 襼 ~ also can make Home Ji Ye in that way according to cook a meal.

What nevertheless Guo Guo responds to me is infinite debasing. Supercilious look. . . .

The tiger is not sent power. You still become me really is a sick cat. Pull an arm. Start working. . .

1. drumstick is optional. Take off bone, plastic. With cooking wine and salt a little souse.

2. plunges into some of alveolus on gallinaceous skin. Already can more tasty. Also can prevent gallinaceous skin systole is too acuteness. The influence is beautiful. (Although gallinaceous skin still is met very acuteness systole, compare nevertheless do not plunge into alveolus better really, some betterer) .

Little oil is put in 3. boiler. Do not need too much, enter transfer to a lower level of drumstick skin day begin decoct.

Go up to be pressed gently in the flesh with scoop in the process of 4. decoct. Be gone to by decoct for the sake of making every place sufficient, also conduce to plastic.

Decoct of 5. one side became good search an area. Until two sides decoct comes golden.

6. beforehand of mix up illuminate in burning juice to pour boiler. In home it is very difficult buy Japanese flavour continuous heavy rain. We are OK nevertheless him modulation substitute.

Deserve to compare according to what burn juice—Weak opening soy: Rice wine of? of dark green quiet: =2:2 of? rock candy: 1: 1: Play

There is soy in my home. Only common unripe smoke. The drumstick color that does so is a bit deeper. With the soy with some lighter color the colour and lustre that become dish is met a bit more good-looking.

In the process that 7. boils from time to time search an area. Make chicken two sides even chromatically tasty. Work till Shang Zhishou.

8. has boiled do not cut first according to carbonado flesh. Scoop up put one small meeting cut again. Can cut beautifully already can make chicken juicily again. Place the meat that has cut on rice finally, thick illuminate stiffly burn juice to irrigate can eat above.

I am thinking. Guo Guo went to new campus going to work after. I prepare to him everyday midday handy when, this is a right choice.

You know piscine word:

The meaning that is brightness is taken in Japanese. Illuminate so burn want flavour beauty not only. More important is finished product colour and lustre must shining. Just be a success so according to cook food. Japanese flavour continuous heavy rain besides use when candy beyond, the makes famished look bright and bright namely action that reachs since. So we use juice of fermented glutinous rice also is similar action. In the kitchen. Develop subjective activity adequately. The results that can want to be less than of purpose oh *^_^*

Allow my narcissism, stick a piece of finished product to pursue more today.

Filed under: Community Kitchens by Cuisine

The root of wing of duck of beautiful type herb of queenly kitchen (2)

Does sweetgrass add coke? What kind of effect can you be?
By heaven swims Heaven_travel

Root of wing of integrated herb roast duck / root of wing of sweetgrass coke duck

The basil in the home, 9 towers sprouted, basil arrived 10CM overgrowth phase, get up to feel pattern is different everyday.
Field mint did not have bloodcurdling insect, feeling to sweetgrass cultivate infatuate. Like to do dish to eat with sweetgrass recently, supermarket sales promotion
Bought root of wing of a few duck, think reinstate herb will pound bosomy ~~ above all

Root of wing of integrated herb roast duck:

Material: Duck wing root mint of garlic of green of 5 olive oil salt (fresh) anise of basil of thyme of Niu Zhixie of small fennel pleasant
Lemon of black pepper rosemary is citric and peppery

1. Duck wing root washs face of clean air water meter to delimit mincing mint leaf washs knife garlic green clean mixture mix of right amount herb is even
2. Duck leg joins 2-3 of silk of skin of compound herb lemon piece leaf of mint of green of garlic of salt of a few of citric bovril olive oil
Anise one (break) mixture agitate of right amount black pepper puts freezer to bloat equably 12-24 hour
3. Tinfoil spreads the pickle that in the oven on tray 200 degrees of warm-up put the duck wing root that has bloated inside the brush box on grill
4. 200 degrees of middle-level bake oven 35-45 minute pickle 1-2 is brushed in road second
5. Take out the duck wing that has baked to be able to leave gnaw, can heat the pickle that remain is stuck on eat

Use complete herb to make food first, feel to mix so rise very delicate A: )

Root of wing of sweetgrass coke duck:

I baked root of wing of 2 dishes of duck, this is remained, when because heat again,perhaps giving oven so delicious, I
Boil with coke, think less than coming out that do not have gust A one time, stuff is very simple, with respect to salt of oily coke a few and gallinaceous essence
Explode boiler of the oil below duck wing root sweet, add coke then (dip crosses wing root face) in after be being boiled, changing small fire stew 10 come minute add again
It is OK that a few salt and gallinaceous essence flavor. Sweetgrass adds coke, very delicious, also avoided waste, became a
Very dish of homely go with rice: )

The End Heaven_Travel

Filed under: Community Kitchens by Cuisine

Raw material: Chi of cartilage small platoon, dry beans, green, ginger, garlic is 5 valve, white sugar, salt, old smoke

Practice:

After 1. small platoon is abluent, cut what control for 3 centimeters about into length is small, the clear water that uses flow rinses 10 minutes, eliminate is blood-red;

2. washs fabaceous Chi with clear water clean, next portion of drop dry water reserves, garlic cuts broken end, in putting oily bowl, fry slowly with small fire to golden color, wait for garlic flavour to come loose entirely after going out, put dry beans Chi, continue with small fire stir-fry before stewing fries a fragrance, fill next piece reserve;

4 paragraphs of green are joined in 3. chop, silk of a few ginger, join one spoon to often be smoked, salt of one spoon white sugar, one small spoon mixes divide evenly, souse 20 minutes;

4. fries good garlic Chi oil before two spoon are joined in the chop that has bloated, continue again souse 10 minutes;

5. is final winkle of silk of green Chinese onion, ginger, put into a pot for steaming food, after using the gas on conflagration again evaporate 8-10 minute can

This food taste is very delicious the friend that likes fabaceous Chi aroma especially suggests strongly to try

Differ with chop of evaporate of Chi of a lot of beanses this dish must fry garlic golden color again stir-fry before stewing fries fabaceous Chi such chop ability admit both taste in short time

Chop wants of evaporate slippery tender besides right amount oil should be joined to rise when should choosing the explicit souse that takes cartilaginous is small as far as possible moist left what join with a lot of restaurant is balm

Flavour is actually a lot of poorer should join what suggest the attempt is authentic not quite fry sweet garlic Chi oil

The effect that often takes is chromatically is added sweet had better not use unripe smoke or common soy otherwise the chop color with ripe evaporate very white and the meeting end the bowl gives mouthfeel of a lot of water the meeting is very weak

Fabaceous Chi can buy the salinity that buys appearance of Chi of beans of silt of surface of scour off of the in a way before dry beans Chi is being used as far as possible to also be met in the market by scour off such a few mouthfeel also won’t too

Salty

Additional the dosage of this bean Chi cannot too much it is OK to meet a friend otherwise need not join salt the Chi juice that uses surplus is returned can evaporate scallop fries food of chicken evaporate baby wait

Filed under: Community Kitchens by Cuisine

** is permitted without the author, be not reprinted please or extract and compile **** of.sohu cate kitchen
This salad, do not need any hutch art, but want patience: )
According to measure scald water, mix divide evenly burden is OK.
Place dish very beautiful, color is bright-coloured, the feeling is very fine

Nutrition of seafood season vegetable is rich, taste emerges in endlessly.
The former juice raw ingredient that feeds capable person mixes on acid is sweet in the sauce of peaceful type fish sauce with hot area,
Enthusiastic Thailand gust, drop low card (Thai ” hello ” ) . . .
All optimal nutrition that feed capable person can maintain on the method that make, summer edible is optimal: )

Material:
Pumpkin, on the west orchid, celery, lettuce, tomato, onion, corn, clam, mango shellfish, sea shrimp
(can add fruit or vegetable according to him be fond of)

Condiment:
Fish sauce, pepper, chao Tianjiao, jiang Mo, garlic powder, olive oil, rock candy pink, blueness is citric

Practice:
1) clam, mango shellfish, sea shrimp, pumpkin, on the west orchid, celery, corn enters scald of saline boiled water ripe,
(it is more difficult that He Xilan spends pumpkin ripe, boil first. It is OK that other data pass in saline boiled water)
2) onion, tomato changes a knife, unripe feed have nutrition
3) lettuce is abluent, half orange is cut agglomerate, orange peel opens one aspect of the matter, place into pattern
4) all condiment mix divide evenly, the seafood that passes with scald mix divide evenly, souse ten minutes, install dish can.

Fish sauce
It is all sorts of small impurities fish and shrimp add saline souse
Add albumen enzymatic and use piscine system inside about enzymatic reach all sorts of is able to bear or endure saline bacterium ferments,
Make piscine body protein hydrolysis,
Dissolve through basking in refine, filter, bask in refine again, purify fishlike smell, filter again, heat sterilization and into.
Flavour is delicious, it is the dressing that can make soy use.
Thailand dish flavors with fish sauce normally, do not add salt.

Filed under: Community Kitchens by Cuisine

****** is permitted without the author, must not be reprinted or extract and compile ****** community cate

This is the sauce soup with a kind of very simple way, I used the fleshy sauce that makes face of fried bean sauce remain, still have the vegetable with all sorts of appropriate feeding habits in the home, do convenient and quick, taste have a kind of very pure and honest sweet smell, element of meat or fish is tie-in, health has nutrition again, old young all appropriate. The little taste of this soup is complete the flavour of have the aid of at fried bean sauce, need not add any condiment again.

The practice of scamper meat sauce refers to face of fried bean sauce: Http://butterfly-home.blog.sohu.com/84158878.html

Raw material: Scamper meat sauce, clam, bean curd, pumpkin, asparagus lettuce, carrot, yam, lima-bean, soya bean

Practice:

1, clam is abluent, stripping and slicing of bean curd, pumpkin, flay of asparagus lettuce, yam, carrot cuts chunk, lima-bean, soya bean to shift to an earlier date water hair.

2, water is added inside boiler, put agitate of sauce of meat of blast of a thick soup of 2 major key even big baked wheaten cake leaves.

3, put lima-bean of bean curd, yam, carrot, soya bean to boil 5 minutes first, put asparagus lettuce, pumpkin again piece boil 2 minutes, put clam to boil to clam finally the mouth shuts fire instantly.

Crucial:

1, material is different, the time of next boiler also should have a difference, just can make delicate soup a thick soup. Asparagus lettuce, pumpkin should keep fragile fragile mouthfeel should be put again later.

2, clam must be put again finally, and start to talk be about to involve fire instantly, what just can maintain seafood is fresh and tender, the time that live grew as chewing rubber.

Click the picture below to enter ” butterfly “

Filed under: Community Kitchens by Cuisine

** is permitted without author cabbage caterpillar, must not be reprinted or extract and compile **

Beauty of ***ELLEN の cate is engraved - type of Shanghai traditional dish is lardy *** of bacon dish meal

Graph / article author: Cabbage caterpillar

** life let me know cate, cate lets me more have deep love for the life! ～ **

Shanghai person likes to eat dish meal very much, all this it is done simple, the 2nd because meat or fish has element,be nutrition is comprehensive also, although say inside put lardy, this thing takes more bad, but inside dish meal little lardy not sweet, I had tried to be replaced with other oil, made dish meal is bad to ate, not be anyway often perhaps eat every day, a month has without what big also concern, but offer a piece of advice 3 fast crowds eat less lardy with bacon, bad to the body, but be defied to cate really sometimes without method, my home Lg is, abdomen already slightly big, I make him little take a place he is grouchy, alas oh.
The Shanghai dish meal that does this dish meal and tradition still has little distinction, my mom traditional method is a dish and flesh before them taste at giving birth to rice mix up leave boiler together, after the meal has been boiled, can use next, but I feel although in that way dish meal is very sweet also, still can eat meal Zi, but I feel color is bad to look, dish is not of aquamarine, become Huang Huang, so me now is to use the means that fries now so to do dish meal, lg says very sweet also color is good-looking still, successful dish meal should be verdure of green vegetables color glossy of rice bead bead is full, eat the mouth is salty sweet delicious, if can match soup of foot of pig of on one bowl of soya bean (should time relation is done without there’s still time) , that is more beautiful, hahahaha! ～ ～ ～
Doing what dish meal should notice is, bacon must immerse, the saline taste with redundant take out, dish meal will be very otherwise salty, green vegetables must fresh, even bit more, general a jin rice, use the green vegetables of 1.5 jins of appearance probably, bacon saw you like, not too much also, rice is a bit harder than be being boiled at ordinary times, when be being fried together so, rice absorbs the juice of a bit green vegetables even, if too soft the dish meal that has fried will be soddener, sell the photograph is bad.

Filed under: Community Kitchens by Cuisine

** is permitted without author cabbage caterpillar, must not be reprinted or extract and compile **

Beauty of ***ELLEN の cate is engraved - type of Shanghai traditional dish is lardy *** of bacon dish meal

Graph / article author: Cabbage caterpillar

** life let me know cate, cate lets me more have deep love for the life! ～ **

Shanghai person likes to eat dish meal very much, all this it is done simple, the 2nd because meat or fish has element,be nutrition is comprehensive also, although say inside put lardy, this thing takes more bad, but inside dish meal little lardy not sweet, I had tried to be replaced with other oil, made dish meal is bad to ate, not be anyway often perhaps eat every day, a month has without what big also concern, but offer a piece of advice 3 fast crowds eat less lardy with bacon, bad to the body, but be defied to cate really sometimes without method, my home Lg is, abdomen already slightly big, I make him little take a place he is grouchy, alas oh.
The Shanghai dish meal that does this dish meal and tradition still has little distinction, my mom traditional method is a dish and flesh before them taste at giving birth to rice mix up leave boiler together, after the meal has been boiled, can use next, but I feel although in that way dish meal is very sweet also, still can eat meal Zi, but I feel color is bad to look, dish is not of aquamarine, become Huang Huang, so me now is to use the means that fries now so to do dish meal, lg says very sweet also color is good-looking still, successful dish meal should be verdure of green vegetables color glossy of rice bead bead is full, eat the mouth is salty sweet delicious, if can match soup of foot of pig of on one bowl of soya bean (should time relation is done without there’s still time) , that is more beautiful, hahahaha! ～ ～ ～
Doing what dish meal should notice is, bacon must immerse, the saline taste with redundant take out, dish meal will be very otherwise salty, green vegetables must fresh, even bit more, general a jin rice, use the green vegetables of 1.5 jins of appearance probably, bacon saw you like, not too much also, rice is a bit harder than be being boiled at ordinary times, when be being fried together so, rice absorbs the juice of a bit green vegetables even, if too soft the dish meal that has fried will be soddener, sell the photograph is bad.

Filed under: Community Kitchens by Cuisine

** allows without author snowflake, stick a character to the picture must not be reprinted or extract and compile ** originally
Http://northensnow.blog.sohu.com/
[snowflake lane] peaceful type is sweet hot chicken sauce chicken of peaceful wind chili is fourth

A long time ago, when somebody introduces me to use this sauce, those who buy is not this brand. Cannot see that brand sells on market now. What does that brand call me forgot, write down so that than now the flavour of this AROY-D corrects only some, perhaps be the cause of first impressions are strongest. The lid of that brand is very tight, quality of a material is very thin however, often by me domestic appearance is public to twist those who defeated cap. Now this, at least cover is very thick, ah. Li Jin writes down what also have this sauce, but here not common, did not buy contrast to pass. The Asian shop that my constant goes to, normally only one sell to this sauce of two brands.

This sauce basically is sweet taste and piquancy, also take the taste of the acerbity acid of some vinegar. Somehow, I always feel to have the feeling of bit of orange.
It can be taken as dip in sauce is direct of edible. I had seen have take it to dip in of spring roll, also have take it to become of salad sauce. (The face of silk of hot taro of old Tie Tian that refers to me)
Still have even if burn dish to make condiment with it. The individual feels besides match chicken, using it to match seafood also is very delicate.

Camera moved back and forth a long time, also do not pat give sauce to understand the sense that show, also do not look to go out actually so much material, show so of a Gong Gong, the appearance of indistinct a bit broken thick chili sauce and chili seed. If actual naked eye looks, broken chili and chili seed are some morer. Sauce is thick sticky sticky, there is crystal and transparent feeling below the light.

A food that myself makes foolishly sets an example to everybody below: Chicken of peaceful wind chili is fourth.
Cannot be Thailand dish, can be only have Thailand local color.

Raw material:
Chicken - - - 250 grams (go bone flay - - flay still is done not have in the graph)
Chili - - - 250 grams (like along with you sweet, hot still, go seed is abluent)
Sweet hot chicken sauce - 100 grams
Salt - - - - 1/4 tea spoon (adjust please the taste that suits you)

Chili rips about 2 centimeters with the hand big piece, chicken also cuts the Ding Bei of same size to use.
The heat in boiler is oily, first chili piece stir-fry before stewing is fried, fill after about 2 minutes piece stand-by.
Again flourishing is fervent one spoon is oily, slip gallinaceous man, break up fry.

When gallinaceous man has 5 maturity, join sauce, move ammunition low to medium firepower, let sauce wrap chicken to go up.
Sauce encounters hot meeting to become rare, wait for juice again grumous, chicken is fried ripe when bleaching, receive juice almost namely.
Enter chili piece, after turning over divide evenly, salt is scattered to flavor before giving boiler.
(My individual feels sauce is not quite salty, still added salt so. If you had tasted flavour hind to feel to need not add salt, so jump over this one step is possible also finally. So jump over this one step is possible also finally..

Make food with this sauce every time, my home appearance is public always be profuse in praise.

Want to know most person is met very much approve of his taste.

Close little hint:
• this dish, chicken is to not be in power to bloat first of tasty. Abluent it is OK to had been cut next boiler. This sauce is very easy of tasty.
What I use • is drumstick flesh. Feel to become gallinaceous man, thigh meat is bouncier, juice is much.
• chili can choose you most the other variety that like. I use this, connecting myself not to know is what any of several hot spice plants. The supermarket is tie-in a few kinds of chili sell together, had not seen this is planted previously for nothing, buy so try. Pretty good, small hot.
• even need not chili also goes. I often use this sauce, slow fire is frowsty of whole gallinaceous wing and drumstick, very of go with rice. (The old Tie Taiguo that refers to me is sweet acerbity drumstick)
If • has caraway, cut scattered in dish above, can sweeter. Regrettablly my at hand is done not have.
After • sauce is gone, opening dips in with clean kitchen paper a few water are brushed. Otherwise sauce contains sugar the volume is high, condense very easily in opening, let you open cap not easily next time.

Welcome everybody to click a picture, enter the fossa of snowflake

Filed under: Community Kitchens by Cuisine

Return the cake of squid of sterling Han type of nice and warm. . Get very delicious ~ really

[Achieve formerly]** is permitted without the author, must not be reprinted or extract and compile kitchen of ** community cate

Material ~~~
Also do ~ material to have euqally in home actually,

Squid, round green, carrot, small green chili 3, green Chinese onion half
Flour and starch, egg 2

Squid and burden cut Cheng Ding. .

Flour starch and egg are put in the basin, this quantity wants him to debug. It is OK to feel flour adhered material adhered material probably

Put oil, begin decoct bomb. .

The very delicious ~~ with finished product true ~~~~~~~~~~~~

Filed under: Community Kitchens by Cuisine