salty and fresh Recipe
ElizaFranecki
[Egg Yolk Baked Corn]--Coarse grains are carefully made for health care<br /> "Baking" is one of many cooking techniques. <br />The so-called "baking" is a process of heating another "medium" and then transferring the heat to the main ingredients through the heated "medium", so that the main ingredients change from raw to ripe. Most of the "media" here choose "salt grains", so most of the dishes that people are familiar with are named after "salt baked", and the more typical one is "salt baked chicken". <br />This "baking" method is more difficult to operate at home. However, smart "gourmets" used the "baking" method to innovate a practice called "egg yolk baking". That is, stir-fry the salted duck egg yolk until "turned into sand", and then add the main ingredients to make the fine sandy egg yolk evenly wrapped on the main ingredients. Such as: [Baked Lotus Root Slices with Egg Yolk],[Baked Pumpkin with Egg Yolk],[Baked French fries with Egg Yolk], etc. <br />Today, we introduce a delicacy of "fine coarse grains, health care"---[Egg Yolk Baked Corn]. <br />The mineral content of duck eggs is far better than that of eggs, especially the calcium and iron content are extremely rich. It can prevent anemia and promote bone development. Corn is also a good health care product among coarse grains. It can help digestion, lower blood lipids, and prevent hypertension and coronary heart disease. Therefore, choosing duck eggs and corn is a delicious dish that is "baked" and a good health care product.
JeramieMarquardt
"Sowing", also known as "throwing water", is a common name for fish tail, which refers to the section of the tail and tail fin of a fish. The tail of carp has been regarded as a treasure in ancient times. Li He's poem "Dike Song":"Lang eats the tail of carp, and I eat the lips of orangutans." The braised paddling uses fresh herring tails as seasoning, which is "fragrant and delicious than carp tails." <br />Braised paddling is one of the Anhui cuisine recipes. It uses green garlic as the main ingredient. The cooking technique of braised paddling is mainly braised, and the taste is salty and delicious. It is made by braising the tail of a herring (i.e. paddling). The craftsmanship of this dish is very particular. It has to be turned over several times and the fish tail is constant. It is very difficult. Palate: The dish has a red and bright color, thick marinade, fat, waxy and oily, and smooth and tender meat.
OmariFadel
"Yipin Pot" is a kind of hot pot commonly eaten in winter in the mountainous areas of Huizhou. Legend has it that this dish was created by Yu, the first-class imperial wife of Bi Qiang, the "Four Shangshu" of Shitai County in the Ming Dynasty. Once, the emperor suddenly visited Shangshu Mansion as a guest. In addition to delicacies from mountains and seas, his wife specially cooked a Huizhou home-cooked hot pot. The emperor ate with relish and praised him endlessly. Later, when the emperor learned that the delicious hot pot was cooked by his wife herself, he said that it was still a "good pot"! The name of the dish was decided. <br />The cooking of "Yipin Pot" is more particular. In the hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, garnish with spinach or day lily, add seasoning and appropriate amount of water, and then simmer it over slow fire. This dish has a strong local flavor, thick and fresh taste, and attracts appetite. <br />Anhui cuisine is not only beautiful in color and delicious, but also has a certain legendary origin. It is really delicious and fun. If you don't eat Anhui cuisine once in your life, you will have a little regret in your life.
