As a result of its proximity to the sea, the sea is rich and dependent on it. Today, special clams from the sea are used to make a special fresh fire pot, which tastes very good. Fire pans in cuisine are generally simpler, especially with seafood, and the bottoms are generally not too much sauce, especially spices, in order to preserve their original taste. It's usually water with tofu and a couple of gingers, a simple pan base. Tofu is added because you think the pot is easy to burn, so tofu is allowed to fire, and ginger is added to remove the smell. It's quite simple, too, to clean up all the materials, boil the bottom of the soup, make all kinds of clams, and eat sauce。
The scallop, which tastes beautiful, and which is made out of the scallop's closed-hull muscles, is more precious. The scallop can be steamed and soup can be made, but it's delicious with the best evaporation, the taste of juice, and garlic. The part of the scallop, which is dominated by its closed-hull muscles, by definition, is used to shut off the scallop shells, which are strong and tender, and which is very good for seafood. And this time, make a garlic fan evaporated scallop, put it under the scallop, absorb the scallop's evaporated juice, and it's delicious。
the scallop tastes beautiful, nutritionally rich, and is known as sea cucumber, abalone, and is classified as the three most valuables of seafood. the scallop's closed-hull muscles are well developed and are the main ingredients used to make dry beaks. the shellfish themselves are very good, and it is important that they be prepared with no more saffron or salt in order to avoid the loss of the sacrificial intestines. fresh shellfish is normal and glitter-free, has a smooth sense of smoothness and elasticity; non-fruity meat-coloured or glitter-free, sour, sticky hands and weak elasticity. fresh chromosomes are yellow or light brown, bright and flexible; non-fresh chromosomes are grey or light green, lightless and inelastic. do not eat unsophisticated shellfish in order to catch diseases such as hepatitis. the scallops are a very popular shellfish food in the recipes of both the east and the west. there are two types of meat in the scallop, one of which is a scallop's internal muscle, which is white, with a strong sense of meat, and the other of which is distributed around the scallop, which is red and soft. usually, the meat in the scallop only takes internal muscles as food, while the red meat around it is discarded. it's very simple, if you're new, you'll get 100% of what i'm doing, and the taste of a simple seafood meal at home! tastes like a hotel! okay, followme!
The nutritional value of seafood is very rich, not only in protein, but also in the trace elements required for many humans, such as calcium, iron, zinc and iodine. The seafood fire pot is based on the taste of raw water, freshness and nutrition. Each pot of fire has every way to eat it, and for seafood, it is first boiled with low soup, then the seafood will be poured into it, and the seafood bathed in it, the sweet mouths, and the smell will not taste. Eating more seafood has a certain effect on the beauty of women's “snips” and light skins, and the seafood fire pot not only accommodates the rare taste of the sea, but also fails to eat the fire, and its beauty is swirling...
Yesterday, he had the privilege of talking to one of the famous local elders who came to the hotel to talk about the French way of cooking, thinking that there was only a "tangling air" to describe it, and that it was really only you who wanted it, not him. It seems that a few foods that have nothing to do with them can also be a plate of fine dishes compared to art. How can we not show our hands as a professional Western restaurant manager? It's normal, it's all over the Internet, and the food lords have already done them the most, they can only be imitated, they can't be surpassed. We're determined to make our own creative dish. It's nice to see the scallops in the pool, and the yellow fish are fresh, and these are already very fresh foods, which, with a little frying, are good enough for the taste of seafood, which is the most common way to treat seafood. This is the most traditional Chinese food in the basket, because it's cooked to make mud, and the mud-like root vegetables are the most suitable for the best, so think about it, the white plume is colorless on the white Western plate, and suddenly the inspiration comes to mind that the white platinum is very colourful, and the white platinum is just too dark to make the light lavender purple that I dream of. Potatoes were found in the cassava basket, yellow and purple were perfect, and two “different” flavors of the two chips. Potato mashed tastes too soft, with some of the better acupunctures, and increases the colour level for the whole dish with a warm colour. As for sauce, it's a real blessing. Some people used orange sauce for foie grass on Twitter, and I'd love to make some sauce with this very Chinese-tempered fruit, and I really don't want to crush the taste of food with very strong milk sauce. It tastes more sweet than orange acid, but it's not good enough to make sauce, and it tastes more monotonous. It's good to think about it with some sweet lemon weed, honey as a sweetener. But in fact, the sauce became the biggest highlight because of a mistake in my operation. Because I'm not enough to mix it with honey, orange juice is not enough, and lastly it's dry, almost caramel, but it tastes like sour sweets with silk and sweets, and it reeks with a soft lemon herb, a recollection of memories。
