salty and fresh Recipe
TristonWolff
I like eating mushrooms with chickens very much. Do you like them? I think northerners will definitely like it! <br /><br />When I was a child, my favorite food was the chicken stewed mushrooms made by my mother. Hazel mushroom, oil mushroom, white mushroom, red mushroom, tea tree mushroom, and lotus mushroom. No matter which kind, I love it. Today, I used the remaining half of the chicken from the last time I made [Small Fried Three Yellow Chicken] to make my mother's taste of [Three Yellow Chicken Stewed Tea Tree Mushrooms], let alone the taste is really good. Share it here with everyone, hope everyone likes it!
IsomBeatty
Taihu Lake in Wujun produces a famous food. It is named after the three flavors of Taihu Lake, namely whitebait, white fish and white shrimp. Therefore, it is called: Taihu Lake Three Whites. This statement is established by convention, is ancient and vivid. <br />Taihu Lake is white:<br /> Taihu whitebait is more than two inches long and slightly round in body length. It is shaped like a jade hairpin. It seems to have no bones or intestines. It is delicate and transparent, and its color is like silver. Therefore, it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in silver fish. The famous line of the Song Dynasty poet "Silver fish under the frost after spring" listed silver fish and perch as treasures among fish. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a marine fish, but later settled in Taihu Lake and thrived. It is a precious specialty of Taihu Lake. Silver fish is tender and nutritious. It has no scales, thorns and fishy smell. It can cook various delicacies and is deeply loved by consumers at home and abroad. Whitebait is also a traditional foreign trade product of Jiangsu. Taihu brand frozen whitebait has a long reputation internationally. The Japanese often make whitebait with herring seeds and sea urchin sauce, and add seasonings to make precious dishes. Sun the whitebait until it is dried, and its color, aroma, taste and shape remain unchanged for a long time. Before cooking, soak it in water to make it soft and boneless to make various seasonal famous dishes, which are no worse than fresh whitebait. <br />Characteristics: Golden yellow in color, crisp on the outside and tender on the inside, delicious in taste. <br />Efficacy: Whitebait is rich in protein, calcium, phosphorus, iron and vitamins and other nutrients. It has a low fat content. It is good at nourishing the spleen and stomach, and can nourish the lungs and promote water. <br />This is a Suxi style home-cooked dish.
FerminOberbrunner
Taihu Lake in Wujun produces a famous food. It is named after the three flavors of Taihu Lake, namely whitebait, white fish and white shrimp. Therefore, it is called: Taihu Lake Three Whites. This statement is established by convention, is ancient and vivid. <br />Taihu Lake Yibai<br /> Taihu whitebait is more than two inches long and slightly round in body length. It is shaped like a jade hairpin. It seems to have no bones or intestines. It is delicate and transparent, and its color is like silver. Therefore, it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in silver fish. The famous line of the Song Dynasty poet "Silver fish under the frost after spring" listed silver fish and perch as treasures among fish. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a marine fish, but later settled in Taihu Lake and thrived. It is a precious specialty of Taihu Lake. Silver fish is tender and nutritious. It has no scales, thorns and fishy smell. It can cook various delicacies and is deeply loved by consumers at home and abroad. Whitebait is also a traditional foreign trade product of Jiangsu. Taihu brand frozen whitebait has a long reputation internationally. The Japanese often make whitebait with herring seeds and sea urchin sauce, and add seasonings to make precious dishes. Sun the whitebait until it is dried, and its color, aroma, taste and shape remain unchanged for a long time. Before cooking, soak it in water to make it soft and boneless to make various seasonal famous dishes, which are no worse than fresh whitebait. <br />Efficacy: Whitebait is rich in protein, calcium, phosphorus, iron and vitamins and other nutrients. It has a low fat content. It is good at nourishing the spleen and stomach, and can nourish the lungs and promote water. <br />This is a Suxi style home-cooked dish.
