Fie gras

Fie gras

No matter how hard or hard it may be to learn about good food, I do not lose my passion and dedication. I'm willing to work until midnight for food I want to learn. A willingness to learn over and over again for a certain knowledge. When I first saw Lee Jin's "Happiness" campaign, I wanted to try it the most. On the one hand, I've never done this before, and I've never seen it, so I'd like to learn. It's also because it's interesting to know how it tastes because it's made from flowers and sorghum. It was originally for foie gras, perhaps because of price. So I replaced it with duck liver. Maybe it doesn't taste like foie gras, but it's also delicious. The cooking tastes good, it tastes fine, it smells like wine。
Five fragrances of saffron

Five fragrances of saffron

The simple way in which household “smoke” foods is actually combined with “blast” and “cryl” to produce foods of the same flavor as smoked foods. Step 1: Blast. This is the principle of providing rapid permeability for the next pickle, on the one hand, in order to fertilize the food and, on the other hand, partially dehydrate the food through high-temperature blasts. Step two, pickled. Put the fried food in the pre-cooked sauce, so it tastes. The taste of sauce is very varied, whatever you like, it works. It is only necessary to boil, boil, and in a clean and waterless container, pickled food to ensure that it is stored for longer periods of time and of constant quality。