salty and fresh Recipe
NealShields
Mushroom mushrooms used to be a dish that only wealthy families could afford! There are many ways to make mushroom mushrooms, the most common one is cold! <br />I remember when I was in college, it was more than 10 years ago, and mushroom mushrooms were a rarity in our canteen. Only when you have extra meals during the holidays can you watch it for sale. Hunan is famous for its chili peppers, so basically all the things sold are cold mixed with chili peppers. At that time, whenever we saw this dish appearing in the canteen, we would go around and tell everyone. On the way back from the canteen, I met a classmate who was going to fetch rice and would tell her with a smile that there were mushroom mushrooms for sale in the canteen today! So soon, you could smell the very strong aroma of cold chili mushroom mixed with cold pepper in the dormitory. If a classmate is delayed by something and doesn't buy it, he will go to his classmate's bowl and give it to himself. <br /><br />By the time I graduate from college, I have entered the 21st century. The improvement in living standards is clearly evident on university campuses. The barbecue stall at the door is often bought with mushroom skins rolled on it. A bamboo stick is strung with 3-4 sections of bean skins wrapped with mushroom skins, fried in an oil pan, and then rinsed with special seasonings. The taste is now delicious in retrospect. At that time, I remembered that such a string was 0.5 yuan. Business in such stalls is always very good. In the evening, you can see many young men and women standing next to them, holding bamboo sticks in their hands and bulging their cheeks doing "chewing exercises"! I think this is a big sight at the entrance of many university campuses! <br /><br />In the blink of an eye, it has been thirty years since the delicacy of the mushroom mushrooms was still chewing in the mouth. The older I get, the more I value my own body, so I rarely eat that kind of fried food. I like delicious food, make it myself and eat with peace of mind.
ChristinePrice
The traditional dish in Cantonese cuisine,"Steamed Chicken with Scallion Oil", is very famous and one of the representative dishes in Cantonese cuisine. In banquets, it is usually served as a white brine platter to entertain guests. It tastes original and authentic! <br />I also often cook this dish, mainly because it is simple and convenient to prepare, tastes good, and chews crispy and tender. Especially after serving, it looks beautiful, giving people an atmosphere. <br />But later I concluded that if I followed the original method, it would taste a little lighter, and everything would have to be dipped in the sauce. Through improvements, I have made the taste of the brine heavier, and the chicken has a salty and light taste. Even if it is not dipped in the sauce, the taste is still beautiful! <br />Today, let's first make the "chopped chicken with scallion oil" in this Cantonese dish. The main methods are as follows;
MaxiePfannerstill
Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Guipengtou, describes the shape of a fluffy bundle folded into a flower at the top. It is a kind of pasta snack that is steamed with hot noodles as the skin and wrapped in stuffing. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skins, and has a delicious fragrance. Born and raised in China, he has a long history. In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it Shaomai, while in Beijing and other places they call it Shaomai. It is fragrant and delicious. It has the advantages of Xiaolongbao and pot stickers. It is often used as a banquet delicacy among the people.
