slightly spicy Recipe
SusieConn
Young pigeons are known as "ginseng in meat". Regular consumption can cure liver fire, nourish kidney and yin, and have certain curative effects on neurasthenia, amnesia, and insomnia. The meat of the squab is tender and can be roasted, fried, stewed or made into brine. Today, the squab is cooked with the cantonese sauce, brown sugar, and spices to make the squab have a rosy color, crisp skin and smooth meat. In addition, it is also particularly fresh and delicious!
ArchDonnelly
Purple rice enriches blood and qi, warms the spleen and warms the stomach, and is suitable for cold stomach pain, diabetes, nocturnal urine, neurasthenia and other diseases. Nourishing yin, nourishing kidney, improving eyesight and replenishing blood are female confidants. It has the effects of replenishing blood and replenishing qi, strengthening kidney and moistening liver, closing uterus and nourishing yin. It has significant curative effects on the health care of pregnant women and recovering patients. Rich in dietary fiber, it can reduce the level of cholesterol in the blood and help prevent heart disease caused by coronary artery hardening.
AlphonsoMosciski
Ingredients: salt,rice noodle,lettuce,vegetable oil,MSG,pepper,ginger,minced garlic,diced green onion,pepper,Pi County bean paste,pork ribs
LexieVolkman
I have loved the fresh, spicy and thick taste of Sichuan cuisine since I was a child, and I also regularly prepare some various condiments for making Sichuan cuisine at home. Even during that period abroad, due to the limited supply of China condiments in foreign markets, many Sichuan condiments were difficult to gather, but there were still many commonly used things at home such as pickled mustard, fermented bean, Pi County hot sauce and winter vegetables brought by friends. <br />My favorite foods are pickled mustard, winter vegetables and fermented soybeans. These things can solve a big problem when I am busy. I can often eat two bowls of rice by cutting a piece of pickled mustard and mixing it with some spicy rice. It is fast and convenient. This is the best delicacy for lazy people, haha! <br />After living independently for a long time, he began to learn to cook by himself. During that period, pickled mustard was my first choice every time I cooked because it was so convenient. You can make many delicacies with pickled mustard, such as fried shredded pork with pickled mustard, fried pork slices with pickled mustard, fried sausage with pickled mustard, fried noodles with pickled mustard, pork porridge with pickled mustard, assorted fried mustard, fried seafood with pickled mustard, seafood and pickled mustard soup, etc., which can be listed countless ways. <br />I also like to add some pickled mustard when making red oil buns. It is also very delicious. Using pickled mustard is a good raw material whether it is mixed, stir-fried or made into soup. The key is that I like the crispy feeling when I chew it. <br />Looking at the pickled vegetables sold in various properties on the market, I feel that Fuling pickled vegetables are the most delicious because it tastes good when marinated. Nowadays, many new products of Wujiang Fuling pickled mustard are very convenient to use, such as small packages of shredded pickled mustard, pickled mustard slices, etc., which can be used immediately after opening the package. Small packages of pickled mustard are storage-resistant, and you can buy more at a time and last for a long time. <br />I also like to buy some large pieces of Fuling pickled vegetables in ordinary times, and I buy them in a small jar. Because this kind of pickled mustard can be processed twice by yourself, and when cutting, it can be processed according to your own cooking needs. <br />Today, make a delicacy that I thought about a few years ago. At that time, the market began to sell a kind of fresh coarse vermicelli in sealed packaging. It was made of potato flour. The color was white and moderately soft, and it was very smooth after entering the mouth. However, at that time, few people cared about it on the shelves in the supermarket because I like to eat our old Sichuan hot and sour noodles, so I tried to buy back this fresh flour and make it to see if it was delicious. It felt good after making it myself. Later, I slightly improved it based on the hot and sour powder. The ingredients were added shredded pickled mustard and large dried dried shrimp, and fried with black bean. It tasted a unique flavor. After tasting it, my friends all agreed. Today, I will dedicate this "Golden Hook Pickled Vegetable Spicy Powder" that I often eat to netizens for your reference. The main practices are as follows;
BonnieAnkunding
The Shuangla mentioned in this article refers to Sichuan's "bacon" and "sausage". The double crispy is "radish kimchi" and "Fuling pickled mustard". Stir-frying these raw materials together will produce "Sichuan la-stir-fried double crispy". <br />"Soaking radish" uses the jar of assorted radishes that I pickled a few days ago. The brewing method has been introduced in the diary, so I won't go into details here. This jar of radishes has been brewed for ten days, and the taste is just right. Last time, a friend asked me why spices were put in kimchi? In fact, it's nothing much. It's just a personal favor. When making pickled radish, you can directly soak it with salt and cool boiled water, but this has only acidity and no aroma. It is better to use this kimchi for stir-frying. Add some spices to kimchi, and after soaking, you can be eaten directly as a side dish. Pay attention to it, you can pour a little pepper oil or mix it with sesame oil. It will taste good. <br />There are many methods to make kimchi, just like frying. If you mix the ingredients properly, the radish will taste delicious. The best kimchi should be put with some spices, such as salt, dried peppers, ginger slices, prickly ash, fragrant leaves, high-quality white wine, rock sugar. Some also put brown sugar. The sugar is added just to promote its fermentation, but not too much. The wine is to prevent foaming caused by impurities during the fermentation process. Pour a little white wine before sealing the jar will prevent foaming, and it can also enhance the aroma of kimchi. If you are happy, you can also put two lime lemons into the kimchi jar. After opening the jar, there will be a fruity fragrance. <br />The "Fried Double Crispy Soy Soy Xiangchuan Rashi" made today is very delicious and is a dish with rice. After being brewed for ten days, radishes taste slightly sour and salty, and have an aroma. They are crunchy and crunchy, and the pickled mustard is also crunchy. However, before frying, the salt of the pickled mustard must be washed away. It will not taste good if it is salty. The specific recipe for this dish is as follows;
NoeliaCruickshank
The Spring Festival is approaching, and every time it comes, it gradually has the flavor of the New Year. Cooking also requires some new creative dishes, some dishes with the flavor of the New Year. This dish uses red and yellow colored peppers, pepper, pickled mustard, ham, meat filling and tofu. Colorful vegetable meat filling is inlaid in a tofu box by making a pot collapse method and cooked with abalone juice. The rich ingredients and abalone juice suddenly make the tofu look expensive. Not only is this dish rich in nutrients, it tastes really delicious, and it also looks good. It's like a treasure box filled with colorful treasures, symbolizing wealth, so I named it the "Colorful Treasure Box" with some accessories so that it is a good dish whether it is a New Year dish or a family banquet.
