salty and fresh Recipe
CecileMohr
I joined the army in 1982 and transferred to the cooking class in 1983. After that, I paid attention to the newly launched Sichuan Cooking magazine. Now I still have the first issue of "Sichuan Cooking" at home. <br />Four years later, I was demobilized and returned to Suzhou to continue cooking. Then, I tried to contribute to Sichuan Cooking magazine and publish it frequently. <br />I think: Sichuan Cooking magazine is one of the most excellent magazines of its kind, sponsored by Sichuan Province Vegetable Catering Service Corporation. "Sichuan Cooking" is a comprehensive popular science publication that spreads Bashu cooking culture and exchanges Sichuan cuisine production techniques. A sister magazine,"Sichuan Cooking Diners", has also been published, which is also very good and has rich pictures and texts. <br />In April this year, I made "Chicken Sauce and Leek Egg Cake" at home, one dish, and photographed the making steps with my camera. It was passed on to the editor and teacher of Sichuan Cooking magazine. It was published in the May issue of Sichuan Cooking Diners magazine. This dish will definitely make your mouth water. <br />Chicken juice is the latest umami condiment of the fourth generation. It has been experienced as monosodium glutamate, special flavor essence, and chicken essence (chicken powder). Chicken juice is developed based on chicken essence and chicken powder using modern biotechnology processes. Leeks have high nutritional value and are rich in protein, sugar, calcium, phosphorus, iron, carotene, vitamins (B1, B2, C), etc., and contain antibiotic substances, which have seasoning and antibacterial effects. This cuisine is made by cutting leeks into pieces, putting them into nutritious egg liquid, stirring well, frying them into leek omelet, and then cooking them with chicken juice and other seasonings. After the dish is cooked, the color is golden, the soup is delicious, and the eggs are as delicious as delicious.
HilbertKirlin
Since childhood, our family's favorite way to eat fish is to steam it. Our family believes that only the steamed fish can maintain the original flavor of the fish to the greatest extent possible and taste the fish! If a fresh live fish is fried or fried, it will feel a waste. Usually it is fish that is not fresh enough that we use other methods to cook it. <br />Yellow-bone fish are fish from rivers, lakes, reservoirs or their tributaries. The meat is tender and delicious. But the only flaw in this fish is that it has a muddy taste, so when steaming, you need to add some additional ingredients to cover up the muddy taste. The method is actually very simple. The secret is to saute the fermented bean and garlic grains until fragrant, then pour them on the fish and marinate for ten minutes, and then put them into a pot to steam. <br />The yellow-bone fish steamed in this method can not only cover up the mud flavor, but also enhance the umami flavor of the fragrant fish. Two sixty-liang fish (one person's portion), paired with two bowls of rice, even the juice was eaten. It was really delicious in the world. <br /><br />[Fish Steaming Time]<br /> 1. For fish under 1 kg, put in the steamer and boil it, add the seasoned fish and steam for 5-6 minutes, and steam for 3-5 minutes. <br />2. For fish of more than 1 kg, put in the steamer and boil it, add the seasoned fish and steam for 6-8 minutes, and steam for 5-8 minutes. <br />3. If you use a heating tool with insufficient firepower, the time can be extended appropriately, but it is best not to exceed 10 minutes.
KarenRoberts
Kelp, which has high therapeutic value, is a seaweed with a high iodine content, a health and longevity food, can prevent hair loss, and is rich in protein, fat, dietary fiber, etc. <br /><br />Winter melon, produced in summer, can clear heat and relieve summer heat, make diuretic and reduce phlegm, nourish the stomach and reduce fire. <br /><br />When paired with winter melon and seaweed, it is a good vegetable on the table in summer. It is cheap and delicious. Add some pork steaks and cook it together. It is even more delicious.
JosianneVandervort
1. Cut tofu into large pieces and chop mushrooms<br /> 2. Stir up the meat filling with eggs, chopped onions and ginger, cooking wine, salt and chicken essence<br /> 3. Blanch the tofu and spread it to the bottom of the soup bowl<br /> 4. Add salt with water, bring cooking wine to the boil, and put the meat paste into the pan and cook well<br /> 5. Pour the cooked meatballs and tofu into a soup bowl, and spread onion and ginger slices on top<br /> 6. Bring 1 bowl of stock +1 bowl of water to boil, add shredded mushrooms and cook, then add salt, chicken essence, etc. to season, and finally pour into the soup bowl
