salty and fresh Recipe
ElijahJacobs
Not long ago, I went to Qingdao for a few days and made a special trip to Beijiushui in Laoshan to play for a day. <br />Beijiushui, among the twelve scenic spots in Laoshan, the most beautiful one is "Jiushui Mingyi". Huang Yan, a literator of Jimo in the Qing Dynasty, wrote in a poem: "The strange rocks and jagged roads can be sealed, and the nine twists of a river lead to a dragon dragon. There is suspected to be sesame rice by the stream. What is the most important thing in Taoyuan?" <br />I had a farmhouse banquet at the foot of the mountain, including stewed pheasant with pine mushrooms, stewed quail, and old duck soup. The best one was stewed pheasant with pine mushrooms. <br />Due to these special climate and water quality conditions in Laoshan area, Laoshan pine mushrooms have the qualities of soft and slippery entrance, and have unique flavor. They can be regarded as top-grade fungi, especially in July and August. <br />Also known as pine mushroom, crispy fungus, mushroom, etc., Japan calls it Matsutake Matsutake, which is a precious wild edible fungus. Pine mushrooms not only have excellent flavor and attractive aroma, but also are nutritious edible fungi. They are known as the "king of edible fungi". They are no less than monkey head and ganoderma lucidum. They are especially regarded as treasures in Europe and the United States. <br />The focus of this dish is pine mushrooms. The chicken is delicious, but the flavored Laoshan mushrooms taste better. This dish may seem simple, but in fact, the kung fu is in the process of stewing. Laoshan pine mushrooms are stored early and easily melted; if stored late, they are not easy to taste. <br />When eating, everyone only thought about tasting soup and eating Laoshan pine mushrooms, but the real protagonist--chicken was left behind.
AmayaLabadie
The word "pot rice" is the local dialect of Taiwan's Minnan dialect."pot" means casserole,"zi" means small, and the two words together mean small casserole."pot rice" refers to rice cooked in a small casserole. Almost all Taiwan's pot rice restaurants serve rice cooked in a small casserole for one person. This is the origin of the name of pot rice. <br />The cooking process of pot rice is divided into three parts: the rolling stage with high fire, the drying stage with medium heat and adding vegetables (the time is extremely short), and the rice baking stage with slow fire. The time for adding vegetables is extremely short. We don't have to consider it. <br />Cook rice first and then add:<br /> This cooking method is most suitable for pairing red pork ribs with both meat and vegetables, and it is best to cook more juice. Because there is a large gap between the rice grains of seventy-eight ripe rice, the juice can quickly penetrate into the flavor. <br />It takes a certain amount of time for pot rice, and it also requires a person to be beside the stove and constantly stirring. It is easier to use an electric pressure cooker. You don't have to take care of the pot on the stove. You just need to set the time and firepower, which is labor-saving, quick and convenient. <br />If you are lazy, you must have some methods to be lazy!
LoraineRath
This method of eating white-boiled conch should have been invented by Xiamen people. Many people are recommended to eat this dish when they come to Xiamen. <br />Wash the conch clean, put it in a boiling water pot to cook, then take it out and cut it into slices. Then mix conch slices, coriander, salt, sesame oil, vinegar, shredded ginger, etc. well. <br />Although the method is very simple, the taste is completely different from the aroma of snail meat you usually eat, but a sweet and refreshing feeling. <br />In Xiamen, slices of conch meat are also mixed with cucumbers. The conch meat is balanced by the unique fragrance and crispness of cucumbers. It feels like an electric shock when entering the entrance, which is extremely pleasant.
JennieWindler
Most people think that the most delicious thing about cucumbers is the "top flowers with thorns". When cucumbers are old, they will have no effect. However, Cantonese people like to use old cucumbers to make soup in summer. Why? In fact, old cucumbers are rich in fine cellulose, which can promote the excretion of rotten food in the intestines and reduce the concentration of cholesterol. The cucurbitacin it contains has anti-cancer effects, and the propanoic acid it contains can inhibit the conversion of sugar into fat, help lose weight, and has the effect of removing dampness, eliminating stagnation, and losing weight. Unexpectedly, hehe. For the old cucumbers used to make soup, you must choose melons with all yellow surfaces, so that the effect will be good.
