salty and fresh Recipe
LesterBuckridge
Golden-hook ginkgo east shark fishing (Creative and named for the delicious food lovers in the world on October 13)<br /> During the National Day holiday, banquets and celebrations are indispensable for family reunions, and braised seafood dishes are indispensable for banquets. Among the banquet dishes, the harmonious oil between the ingredients can set off each other's taste and characteristics, and complement each other between the color shape and dish name of the finished product. It can perfectly reflect the characteristics of the dishes and attract guests 'attention. Dishes with complete color, aroma, taste, shape and dish name are what ordinary family chefs aspire to... <br />For this reason, on the occasion of the "Double Festival Celebration", I have created a special dish for the parents. It is extremely simple and up-to-date. It is processed and cooked with the common ingredients that everyone is familiar with. The "Golden Hook Ginkgo Fishing East Shark Fishing" family banquet braised seafood dishes, which can be used as seafood dishes, hope to bring convenience to the family life and add a touch of new meaning to the family banquet. <br />The name of the dish "Golden Hook Ginkgo Fishing East Shark" is named according to the name of the ingredients, the color and shape of the finished dish, and the intention to attract you into the fresh food. <br />Characteristics of dishes:<br /> 1. It can be used as a star-rated family banquet braised seafood dish. The name of the dish makes the whole dish extremely vivid and interesting;<br /> 2. The dishes of "Golden Hook Ginkgo Fishing for East Shark" are ruddy in color, fresh and fragrant, tender in taste, and beautiful in shape. The phoenix tail shrimp is shaped like a golden hook. The meat is hard and fresh, the shark skin and fat are tender, the ginkgo fruits are sweet, bitter and crisp, and the peas and watercress have a delicious fragrance, rich and unique taste, and extremely rich in nutrients. <br />3. The garlic leaves remove more fishy smell, and their green color makes the dishes fragrant and vivid...
DinaGoodwin
Speaking of which, Da Bai said the day before that I wanted to eat big wontons, so we drove to the store under the scorching sun and bought all the ingredients. When we got home, Da Bai changed his mind and insisted on eating steamed dumplings. I calculated, we probably haven't eaten this for several years, and for one thing, we don't like it. Secondly, we don't think of eating this food usually. Thirdly, most of the breakfast spots outside are made of glutinous rice wrapped in soy sauce. The taste is not delicious. We rarely eat special ones. There are times when we eat this. I'd rather eat fried pan. But I still did it. Haha, the conclusion is! Excellent!!! It's better than any we've eaten! It has greatly improved the status of steamed meat in my heart! I suggest that TX people who don't usually eat steamed dumplings should also try making them at home ~~ It's definitely better than those outside! Moreover, Da Bai was extremely involved and wrapped up a lot of styles, but they didn't show them one by one here. They were only ugly.
AlexaWiza
Today, I'm also nostalgic and make a bowl of the most traditional "double dish soup". TXs who have heard of it for the first time should not be able to literally guess what the content is. This name is mysterious enough. Generally, 2 oil tofu and 2 leaf dumplings are called "double dish soup", and only oil tofu and leaf dumplings are called "single dish soup". Strangely enough, the names of various soups in Shanghai's breakfast shops are simple and clear, only this one, beef vermicelli soup, oil tofu fine powder soup, chicken and duck blood soup. It is extremely beautiful when paired with a freshly baked fried pan that is fried until the bottom is browned. Da Bai prefers the snow-white and delicate Xiao Long Bao. When the steamer is opened, the crystal small cage is presented with the most shy attitude. The chopsticks must twist it to the left and right, and finally grasp the crease in the middle. Only then can you carefully clamp it up to ensure that the cage will not stick to the steamer, and the skin will not leak out. Gently bite into the small hole, you will drop all the soup into the spoon and drink it all. Then he dipped it in vinegar and ate the skin and stuffing in large gulps. If he was anxious, he would smack his mouth directly to suck the soup. On the one hand, his tongue was half-numb from the scalding soup, but on the other hand, he still ignored the boiling soup and drank it in large gulps. Da Bai belongs to the one that will be scalded every time he eats it. I have advised him many times, but I don't want to wait. Maybe everyone has their own attitude towards delicious food ~~~ Maybe for Da Bai, only when it is hot can reach the peak of delicacy.
