original Recipe
JarvisLubowitz
But after a few hours, I felt that since it had been so hard, I decided to stick with it, and finally when it was dark, the bread was baked. A little unexpected was that it was very soft, delicious, and successful, except that the color was a little heavier than the original, and everything else was quite good. Haha, I can finally make bread. But the second time, I didn't start because the dough in this recipe was really sticky and it was impossible to take photos. As you can see from the picture, I only ordered 8 out of 9 buns, because I wasted all the dough, hehe. So at that time, I prayed, when I had a toaster, hehe...
SigmundWill
This is a classic family dish of Cantonese people. Salted fish can be roughly divided into two categories: mouldy flavor and solid meat. There are indeed many varieties of fish to use for marinating. When I used to travel to coastal areas of Guangdong, such as Shangxiaichuan Island, Zhapo, etc., there were a lot of salted fish sold, just like a salted fish street. The meat quality of mouldy flavor salted fish is very soft. The reason is that the pickled and fermented time is longer than that of solid meat salted fish, and the meat fiber has been destroyed, but the taste is particularly strong. Many people like to make mouldy flavor salted fish and eggplant stew, which can also be steamed with pork. Salted fish with real meat tastes good. The taste of salted fish is not as strong as that of mouldy salted fish. It is used to steam pork. The pork needs shoulder meat and a little meat. The meal is really first-class. If you want to stir-fry rapeseed, you will have a meal. If you don't like a friend who doesn't like salted fish, it's a different story. But after all, it is fermented food and is not recommended to eat it often. Occasionally, you will have an addiction to it and miss your previous life, but you will never try it.
