Sausage pastries You can be a staple, you can be a snack, you can have an appetizer, you can eat meat, you can feed a bowl
Sugarballs Sugarappleballs - sour and sweet, for all ages. Every time I cook this dish, I can't help but remember the fact that in 2005 I won my first amateur cooking contest in Shaanxi province. After 14 years of experience, the teachings of the masters of Chinese cooking, national-level judges, masters of vegetables and third-generation Zheng Xinmin were still fresh: He pointed out that the key to cooking sugar and vinegar is sugar sauce, which is used with sugar and vinegar with a small amount of salt, and that sugar must be used more than vinegar. Attention to acid, sweetness and salt must be combined and a few tomato sauces should be transferred to increase the taste and colour of the dishes. The use of sugar and vinegar in sugar and vinegar mainly depends on the amount of food consumed and is not static. The amount of food is high and the amount of sugar is high and the amount of sugar is low。
Pineapple greasy shrimp Old pineapple curd shrimp is born in old pineapple curd meat. It's called greasy meat. It's a Guangdong specialty. This dish begins with Kiyoyo. Many foreigners in Guangzhou at the time were very fond of Chinese food, especially sugary ribs, but were not used to vomiting. The chef in Guangdong, with decorated flesh, mixed it with starch and made it into a big meat round, fried it into a boiler, soaked it up with sugared halogen juice, sour and sweet, and welcomed by the middle and outside guests. The vinegar ribs are older in history and are now changed to "old meat". Foreigners say "old meat" and "good meat" is often called "slubber" because of the elasticity of eating and the squawk of chewing, which have long coexisted。
