salty and fresh Recipe
XavierSchultz
Ingredients: salt,cucumber,pepper,pork,water starch,MSG,cooking wine,soy sauce,onion,Jiang,oil
BradBartoletti
Roujiamo-a wonderful combination of two foods: preserved pork, Baiji steamed buns. Roujiamo, cured pork and white jimo are integrated to complement each other and bring their respective tastes to the extreme. The steamed buns are fragrant and crispy, with endless aftertaste. The cured pork has a long history and is famous in China. When paired with Baiji steamed buns, it has the reputation of a Chinese burger. It is famous at home and abroad and is deeply loved by people. The lazhi roujiamo is carefully prepared from more than 30 seasonings. Due to the precise selection of materials, the excellent fire skills, and the use of old soup, the lazhi meat made is unique. It has a rosy color, a fragrant smell, and the meat is soft and waxy, delicate but not rotten, rich and mellow, and has a unique flavor that melts immediately in the mouth.
JammieO'Keefe
Di San Xian belongs to the Northeast home-cooked dishes. I like Northeast cuisine very much, which means that the dishes are generous and generous, which is close to my character. When eating in restaurants, many people like to order local three delicacies. I never order this dish, so I also call on my family and friends not to eat this dish outside. Whether it is a gathering of friends or a family birthday party, these delicacies are indispensable. This is also one of my most popular specialties. <br />In restaurants, all the ingredients of the three delicacies are made. After taking a "frying pan bath", no matter how healthy the vegetarian dishes are, they become unhealthy. Although it is a vegetarian dish, once it is fried, the calories are higher than meat. However, the raw material of Di San Xian has lost its taste and taste is not good. Therefore, during the cooking process, I marinated the eggplant with super oil absorption with salt and then wrapped it with dry starch before frying it. This will reduce the oil absorption capacity of the eggplant. The taste is even more crispy.
