Canada ' s wild Arctic shrimp harvests 100 per cent pure wild shrimp from cold and clean Arctic and North Atlantic waters. The deep sea, which grows below 200-250 metres above sea level. The whole shell was boiled on board the vessel within one hour of the water being harvested and quickly frozen at 30 degrees below zero. In cold seawater, three to four years of growth, slow growth, individual compactness, close meat and excellent taste. Even though I'm using Arctic shrimp from Canada, when I'm in the hands of a Chinese man, I'm using it to make the traditional Chinese food -- the porridge. The porridge usually eats congee in the north, mixed with a variety of cereals in batches that are boiled for a long time. In the south of the country, where salt porridge is prevalent, it is very appropriate for those who cannot eat sugar or are unsweet. After the year, the family started cleaning and preparing their annual goods, and in the next few days, pigs and sheep will be slaughtered in the countryside. This week is also available for consumption, except for the 8-spring season, because of the addition of dry beaks, Arctic shrimp, ribs, and the need to add fresh spices, such as spices, chicken powder and so forth, which I love very much。
The old saying, "Down wife, down face." For the `modern', it is really necessary to put it in place, and the pasta made so hard that it is chewing, smelling and putting in place. I'm afraid of making pasta, especially dessert, and I don't know anything. But I know that the pasta must be made with a lot of energy, so that it can be processed. The dumplings are a seemingly simple, but complex pasta, and there's a little talk about the skin and the pie. The process of wrapping dumplings is complicated and the natural taste is excellent, and otherwise the middle- and out-of-the-centers will not be allowed to “joy one another”. Like to eat dumplings, but I can't always wrap them. The dumplings are talking about the "smuggets" and this seemingly simple pasta makes me very confused. There's a lot of squares about fresh dumplings, and everyone has a lot of people's tricks, and I'm just a normal practice, sort of a "false three." Now, we're going to wrap it up with a three fresh dumpling, and we're going to send it out while we're doing it. My formula is: a dumpling of crumbs, prawns or dry beaks, wooden ears, eggs (eggs are oiled into golden eggs). It takes more than 30 minutes for two cold water and noodles, and for the nice ones. When it's done, you have to rub your face so that it's smooth, no bubbles and no creeps. The three dots are to be oiled, evenly mixed and then transferred to the salt, to prevent overloading. Four dumplings shall be made as thin, as thick as possible and as thick as possible. Five packs of dumplings have to be done: less squeezing, less squeezing。
In the northern part of the country, the practice of winter-to-post-fire pots has existed since ancient times. The hot pots are divided into a wide variety of categories, ranging from meat pots to pry pots to pyre pots, cuisine pots and cinnamon pots. According to historical records, after the winter war, the three soldiers are rewarded with this food, and the soldiers burn the water with a large pot, then sit around a dozen or 20 people, and start a big piece of meat with a hot and extraordinary amount of meat. The generals and the successful Batulus sit in Genghis Khan's hands, ranging from three or several people in rank to a small to one foot in diameter to a small copper pot of three feet in diameter. Baturu means that Genghis Khan has the highest reward for the men who have been able to fight, and that he has personally given his title and honor belts to him. Of course, the gold and silver treasure women and their cattle and sheep are essential. The presence of Genghis Khan at the table, who himself toasted them and in some cases was also served by the princess of the Khan, was a higher prize and treatment. This way of eating the hot pot was introduced into Beijing in Ming Dynasty and later prevailed in Qing Dynasty, where the Fukis, who were married to most of the princes, came from the Mongols and almost all of the Qing Dynasty's home was equipped with purple and roasted pork. The “chrysanthemum pot”, which is popular in the late days of Qing Dynasty, is a fire pot of the same kind as the seafood river and poultry, and is used to clear the fire with the sole use of red meat, only of poultry and seafood, which the Queen Mother of Mercy prefers most. The chrysanthemums are chosen with white and fresh chrysanthemums, each of which symbolizes nine and a half, three seconds when they need fresh chrysanthemums, and some north-east sorghums. The soup in the pot is served with fresh chicken soup, with some grub. These two are food pots. The “torture pot” is usually made by Taipei Hospitals, which produce the formula. There's a lot of squares, and they're usually set up on time and in order to feed. When it's done, the mains, such as meat, are boiled to the table, the vessels are packed with a layer of pans, the boiler is injected with hot open water for a long time, the base of the pots is free of charcoal, the people are changed to alcohol-preserve pots at the beginning of the day, the copper pots are put on the table for longer periods of warmth, the soups in the pots are kept at 78 degrees, because the materials are prepared in advance. It is also called the Eight Precious Hotpot or the Family Hotpot, which usually contains four food items of each of the eight Precious Mountain or Sea Precious, which is called the Eight Precious Pot and is known as the Family Precious Hotpot when eating. The food in this pot is also prepared in advance, in which the pre-cut material is put together in good soup, which tastes good, and the young and old sit around and enjoy it, so it is called a family pot. It is also a pot that is free from fire, which is the same as a boiler, except that the contents are well prepared. Today's production is the “Face of the Family” Hotpot, which is very simple but requires good food and soup, as follows:
it's a porridge from my mother, recipe comes from grandma, and the food is very simple, but it sounds so seductive, it's not so hard to copy a dish, it's not easy to copy the smell of memories. when it comes to grandma, who used to be a chef at a hotel, who burned his food at a professional level in north china, i used to do it in her tiny kitchen, and i didn't seem to find it difficult. according to my mother, grandma used to burn porridge with a heavy open iron pan, half because of porridge, half because of the big iron pot, and i couldn't help but look at the cast iron pan on the kitchen shelf. then go back to pork porridge. today's selection may be much better than it was in those days (at least dry beaks, wildland bacteria and wen chang chicken butter are not easy to get), and i have maintained the most basic approach, so that i, the man who cooks the porridge with electricity, has recovered the taste of the porridge。
