When a baby is born and can eat milk and pasta, the true meaning of “the dish” that most people eat first should be the stewed egg. My mother, who was directly called an egg stew, put egg fluid, soup juice, chicken, vertebrae, wood chips in a small tea bowl in Japan, and then steamed. Condensed egg fluids are soft, at least for me and my family. In Japan, there are many restaurants called royal foods, which, by name, are very strong, and the small ones must be steamed with tea bowls, and the difference is that the ingredients are slightly different, but not very different. This tradition is said to have existed in the Edo era, and it continues to be so small, in terms of both volume and color. The tea bowl's steaming out of Chinese stewed eggs, and today's Chinese restaurant sells about a toad egg, which is bigger than the tea bowl, but it's a thousand miles short, and it's a bowl of eggs, which is not only a clam on the cheeks of a young girl, but also a spoonful of hot oil with a soy sauce on a black puff. When I was a kid in the country, my sister stole eggs from a neighbor's chicken nest, and came home with a bowl of eggs, water, nervously forgot to add salt, boiled in the pot, hotly produced a bowl of thick sponges, and separated the egg water, so we ate all. Later, when a child started cooking for itself, the most common was roasted eggs, with a good egg omelet and sesame oil, and without examination, a nutritious food the child liked. If you're looking for perfection, you have to have a little skill. The percentage of eggs that look at egg water is old and fresh. If it's for food at home, two eggs and two bowls of water, if it's for soup. The bowls here are the ones where Gangnam eats, not the ones where he drinks. With salt and a little taste, the chopsticks are pumped directly into egg fluid. The lazy ones can be put in the steam pot because there are bubbles and often the eggs come out with tiny egg holes, and my mom always jokes about it as if the orange skin was just like Lee's. Carefully, the egg fluid is slowly sifted, the foam is removed, and a film is placed on the bowl, so cold water evaporates into the pot for 20 minutes, and the eggs come out as smooth as a mirror, and they're made in peace and weather. I learned the basics of an egg stew, so I could wash the sand with a toad, make a toad in an egg drop, put a shrimp skin, turn the pickle into a soybean egg, but for me it's the first course of my life, with salt only, simple and light。
Always reading recipes in a good food world, and today, for the first time, uploading the recipes. Thank you for coming. Today's what Anne gave you is the fast-hand salad I always make, the butter of the dragonfish salad. Says it's salad, but there's no salad sauce. The main spices are sea salt and black pepper. It's an old, old, easy to learn, especially for friends with reduced fat. Butter, the nutritional value of the dragonfish is not much to say, but to be careful, butter is a very good fat for the morning. Try not to eat at night。
