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What you see is a flesh, there is carry out in England. Look very the face that resembles Tai Dixiong… all the time the Tai Dixiong of slice. Do not know whether you have fun at want to know: Make it such flesh, can you increase sales volume?

Boiler bag flesh is a northeaster flavour dish, be about to section of pig tenderloin flesh bloats tasty, wrap on blast of the boiler below scamper oar is scooped to golden color, issue boiler to mix again fry tick off Gorgon euryale to be become namely. The colour and lustre that become dish is golden, outside crisp in tender, acid is sweet goluptious, suit summer very much edible.

Arrived again the season that watermelon appears on the market, after the flesh that enjoys Guo Qingtian, not rapid also move throws away melon skin, want to be cooked slightly only, the table that it can be your home adds the meat of mouth of a few clear Xian Shuang, flavour is very special!

Decoct watermelon knits cake

Advocate makings: Watermelon flesh, flour, egg white

Make a way: Watermelon flesh hits Cheng Rong, drop goes partial juice, mix above pink, egg white, candy, cent is become a certain number of rarer small dough, roll powder respectively, squash again rub is round, after relapsing a few times dough relatively real time, can hold shape the cake that bakes skin of corrugation of oily boiler decoct.

Watermelon of Bao of the seed of Job‘s tears

Advocate makings: Watermelon crustaceous, the seed of Job‘s tears, gram

Make a way: Watermelon cuts the flesh to take crustaceous, add mung bean of the seed of Job‘s tears one case Bao 45 minutes, but Xian Ketian.

Characteristic: Clear heat goes wet, flavour pleasant.

Common saying says, turnip Chinese cabbage, each love somewhat. Although steamed bun of bubble of flesh of flocks and herds serves as a kind of cate, early be labelled when the Western Zhou Dynasty kingly, vassal “ ceremony food “ , be included directory of immaterial culture bequest again nowadays, but the person that differs when a few taste is heard “ flesh of flocks and herds “ when appellation, may retreat to avoid a conflict. Stem from probably right “ etiquette and custom “ esteem won‘t reject to sample, but should not allow from dig down easy. Be aimed at hereat, concerned expert offers to make the taste of steamed bun of bubble of flesh of flocks and herds adjust moderately, but when be being adjusted to be Chinese cabbage when the turnip, also lost the characteristic of the turnip, cause a kind of regret. Actually, the culture that if can be good at experiencing place of steamed bun of bubble of flesh of flocks and herds,bears with insides information, might as well big fast a cheek bout.

Of steamed bun of bubble of flesh of flocks and herds have a way, have the chant of guest of bookman Chinese ink, have fokelore of a lot of literary quotation, its long history need not know its minute, but however each deadbeat can experience the humanitarian information that it transmits in the process that people enjoys personally.

Compare with general have dinner phase, the characteristic of steamed bun of bubble of flesh of edible flocks and herds is to want his to start work above all break steamed bread. Repast person should hold a circle in the palm roundly with one‘s own hands hold steamed bun in the palm to break small, give chef cook next. In the process that breaks steamed bread medium or rip (rip chip) , or clutch (clutch becomes shiver) , or tremble (shake off even) , had better break steamed bread the shiver of soybean volume. It is exquisite next “ nibble “ . Here “ nibble “ be not is with “ swallow like a whale “ opposite, show like nibble Sang Xie begins from mouth edge in that way however. When the desk on end of a bowl of reeky hotpot bubble steamed bun comes, do not use a chopstick to churn back and forth, resemble treating “ intact “ Sang Xie, ordinal in sending a mouth, the energy of life that takes the home to say to take bright heat so just won‘t run medicinal powder, can have taste giving delicacy from beginning to end. It is next again after taking bubble steamed bread, want drinkable a bowl “ soup-stock “ clear opening. Cultured soup-stock is to use the vermicelli made from bean starch of former juice Tonga of steamed bun of the bubble that boil to braise is made and be become, consequently it and alleged “ former Shang Huayuan is fed “ the meaning is different, its action is “ unplug bright “ . That is to say, when a bowl “ soup-stock “ next abdomen, diner is met more become aware extraordinary fragrance glibly, magical all the more quiet gas feel well. Steamed bun of bubble of flesh of a bowl of flocks and herds eats come down, meeting whole body is calorific in the winter, summer will be sweating, same metropolis whole body opens safe, spirit times add. This kind eats what the body shows is communicate the culture of 3 the Qin Dynasty that gives priority to a problem with harmony, was full of plain, crude free from worries and petty ideas and cordial glamour.

Plain dish is having the charm with distinctive oneself, be fond of the deadbeat that eats plain food to would rather eat coma of kubla khah dripping wet, tongue not to agree mouth. Plain dish or a very ancient course are, after Qin Shi emperor unites China, immigrant of many Central Plains takes cooking skill Ba Shu, the cate between original Ba Shumin and food are consuetudinary elite to it be in harmony is collected, formed a technology of distinctive plain food cooking stage by stage. To Tang Song, plain dish already developed the department of one big vegetable that is China. Small make up the introduction 3 compare practice of distinctive Sichuan cate.

Plain dish is more than hemp is hot so simple

Salty little sick at heart is sweet kind of flavour

Recommend: Gallinaceous beans is beautiful

Characteristic: “Eat chicken not to see chicken “ , “ eat the flesh not to see the flesh “ , make material of meat or fish element body, quality of a material slips tender, soup clear flesh is white, delicious and unusual.

Raw material: Gallinaceous breast flesh 150 grams, pea seedling 50 grams, ripe ham end 50 grams, the egg is clear 2, gallinaceous essence 5 grams, salt 1 teaspoon 5 grams, water is amylaceous 20 milliliter, pepper 1 teaspoon (5 grams) , soup-stock is right amount.

The process that make:

Beat gallinaceous breast flesh Cheng Rong with the back of a knife blade, the bowl is loaded after abandoning muscle inside, add clear water break up, add starch of egg Qing Dynasty, water, salt, gourmet powder, pepper to wait to become thick liquid of gallinaceous fine and soft with divide evenly again. Soup-stock boil is added inside boiler, boiler will leave after divide evenly of agitate of oar of gallinaceous fine and soft inside, when fire of the make down after boiling a little boils 10 minutes, let its get together to be spent into gallinaceous beans. Pea seedling is burned into boiling water ripe, in scooping up soup bowl, enter gallinaceous beans flower next, and fill enters soup-stock, scatter on ripe ham end can.

Today‘s dish and congee, taking the green with deep shallow depth, have vernal feeling very much, say so, it is a the awaken of spring in the autumn.

White Yu Feicui is wrapped, illustrious, this is the name that I look at color chaos to rise. Chinese cabbage makes a skin, pig tenderloin flesh, carrot, dried small shrimps makes stuffing, actually I feel this dish suits a child to eat quite, the flesh has vegetable, look at it may not be a bad idea to play.

Pig tenderloin is the flesh on pig waist, press a doctor of traditional Chinese medicine the view with form filling form, have profit to the waist, say exactly, pig tenderloin can fill kidney raises blood,

Carrot can prevent the skin dry, to eye it may not be a bad idea, long-term the person to computer, suit to eat very much, because carotene is fat dissolve sex,do not pass, mix so the flesh together, better absorb.

Flesh of respecting braise in soy sauce, the have one‘s bosom filled with that can draw an a lot of people certainly feels without exception, the delicate red carbonado in that infinite to this dish passion and memorial library can jump out for a short while.

The practice of flesh of braise in soy sauce is quite actually much, although be,wait with steaky pork and soy, candy give priority to, but the style of each district is not quite same, prevenient what is put after what putting, do not cross oil to fry a lot of problem that does not fry candy color to go up very much too identical, this resembles each school of Wulinzhong a bit, about and so on of law of fist of a what, pay attention to differently on minor details, but with authentic pose as.

School of famouser flesh of braise in soy sauce has Su Shigong carbonado, Mao Shigong carbonado, still have Ben Banggong in addition carbonado of flesh of braise in soy sauce of type of carbonado, northward red carbonado, Fujian, Lu Shigong is waited a moment, su Shigong carbonado is sweet soft glutinous, entrance is changed namely, gong Liang of flesh of wool type braise in soy sauce is small hot, flavor is full-bodied, actually flesh of wool type braise in soy sauce is the head card that makes this dish became Hunan dish house because of the taste of great person individual, I ever had been to shop of food of a few Hunan, say chef ever had made pork of braise in soy sauce to Chairman Mao, but person and person are different, most propbably once had a lot of chef to had burned flesh of braise in soy sauce for the chairman.

About what kind of braise in soy sauce actually the flesh had better eat, there is the result oneself in individual heart, that is the red carbonado of oneself, say again blackly is “ the flesh of braise in soy sauce that mom burns “ or “ the flesh of braise in soy sauce that grandmother burns “ , this sounds warm and touching, but actually as “ the Peng Hu bay of grandmother “ same abstraction and inadequacy for alien.

The memory that such red carbonado resembles associate with is same, have a picture only with what the person shares, but fresh and vivid only with the hour with insurgent passion oneself know. This kind of flavor is in only bottom of the heart alone sip is felt, the flesh that waves in the wind then is sweet with mixture move white rice sweet thick offend so that him heart gives birth to warmth while ceaseless pharynx saliva, but gradually, be born in full-bodied flavor some agonized come, original, the red carbonado in memory was given by longing mill nostalgic, him bottom of the heart those finely and sensitive affection are waked up, in the heart little not is terrific, all sorts of feelings well up in one‘s heart.

So far, ability was the red carbonado of a bowl of unique and delicate, dim be overwhelmed with sorrow or joy to be finished truly.