salty and sweet Recipe
ZellaBarton
It's my turn to take vacations at the company during the holidays and I need to be on duty. Hehe, miserable! But in the past few days, I have taken a break from my busy work to purchase some festive ingredients and raw materials for my family. This also makes it easier for me to cook after I get home. It also saves me the time and effort to spend a day on duty and wander around the bustling crowd. That's even worse, hehe! <br />I bought some very fresh chilled "dragon carp meat", which everyone in my family likes. This kind of fish fillet has no thorns and is very easy to make. There is no need for further processing. You can directly change the knife to pickle and taste it, then put it into the pot, and use it to steam, stir-fry, slip, fry, or roast it. The taste is also very great! <br />Today, a Western-style dish is made with "dragon fillet", which is called "fried fish steak with sweet and sour mustard". Although the dipping ingredient of this dish is mustard, I have mentioned this Western mustard before. It is a kind of mustard with a sweet and sour taste. After blending it myself, the taste will be even better, hehe! The blended mustard juice can be paired with steak, pork chops, fish chops, etc. It is both convenient and delicious. The specific procedures are as follows;
LoyalDenesik
There are two methods for "mixing tomato paste" in Beijing in summer: "clear mixing" and "sauce mixing". "Clear mix" means using pepper oil, pepper oil, vinegar and garlic, etc., which is more refreshing to eat, while "sauce mix" usually requires some sesame paste, or sesame oil and sweet flour paste. But no matter which mixing method is used, some garlic should be put in the "mixed eggplant paste". Firstly, it can prevent gastrointestinal diseases. Secondly, eggplant is a slightly cold food. Using garlic can play a neutralizing role. It doesn't matter if you eat it hot, but mixing it with the tomato paste and eating it cold can warm your stomach. <br />There was also a saying in the past that putting garlic in eggplant can be detoxified. The old people said that there were trace amounts of toxins in eggplant, but that was not the case, hehe! Their reason was that because the knives that cut eggplant were prone to blackening and rust, they thought that the eggplant was poisonous. In fact, it was an oxidation reaction. At that time, iron-steel knives were used, and even if the eggplant was not cut, they would easily rust. However, nowadays, most stainless steel kitchen knives are used, which never change color or rust. In short, garlic has always been added to eggplants in the north, haha! <br />I like to ask questions. Once, I asked a neighbor urgently, and I asked, Why does garlic need to be added to stir-fried eggplant? I didn't eat it to death even if I didn't add garlic. Where did the poison come from? When I push my uncle too hard, he always replies,'You kid, this is the rule of our ancestors. This has been the way to eat since ancient times. I think the old man is anxious and won't ask anymore, haha! <br />Today, the specific method of making a "pepper oil and garlic mixed with tomato paste" is as follows;
