sour and salty Recipe
VicentaLakin
The world's most valuable is time and good faith, so we firmly believe that the world is small and that the people to meet will always meet. It's like each and every one of you who cooks, who knows every corner of each inch, follows his curiosity and instincts, constantly tries every pair of pair, and is patient, and suddenly, when the sweet pepper meets the chicken leg, the unexpected joy is as good as the beauty of each of us, and the pursuit of life, is always found between us by surprise. “Slower time, less work” is the essence of the stew, and it is hoped that our new menu of cooking will add more surprises to everyone's kitchen life。
VicentaLakin
A pig bone with cold or hot water? If you want meat, you better boil it with hot water, because it tastes good and delicious. On the other hand, the soup made with cold water tastes good and delicious. Why? Because the meat bones are stewed with hot water from the start, the surface of the bones is suddenly hot, and the proteins of the outer meat are suddenly condensed, so that the proteins of the inner layer can no longer be fully dissolved in the soup, which is naturally less delicious than the soup made in cold water. If water is needed in the middle of the journey, it should be hotter and colder. The salt should not be released earlier when the soup is roasted, since salt is permeable and is the most readily permeable to the saline, so that its internal water can be analysed, thus increasing the condensation of the protein and affecting the beauty of the soup. In addition, soy sauce should not be added earlier, and onions, ginger, wine, etc. should be added as much as possible。
