There are many famous grilled vegetables in Beijing and Jiaodong, such as grilled shark fin, grilled sea cucumber, grilled fish maw, grilled swallow cabbage, grilled abalone, and so on. Of course, these are high-end dishes, and making them at home is not practical for most people! <br /><br />There are many ways to grill vegetables, including pot steak, steaming steak and roasting steak. Although the methods are different, they are much the same. The requirements are, first of all, to use the soup well, and secondly, the dishes are beautiful and tidy. Because these dishes are all the big dishes or even the first dishes at the banquet, they must give people a feeling of pressing the table. <br /><br />Among the grilled vegetables, there are also many mid-to-low-end dishes. For example, grilling white meat, grilling fish belly, grilling meat strips, grilling duck strips, grilling cabbage with chestnuts, etc. Today, what I am making for my friends is "Grilled Beijing White", which is also called Chinese cabbage, haha! Because in the past, Beijing's cabbage was very famous, with a green skin and a white and yellow heart on the inside. It tasted crisp, sweet and was quite nutritious. It was the main dish for Beijingers in winter. Only in the past two to three decades, due to the rapid development of Beijing's urban construction, 70% of vegetable farmers have long stopped growing vegetables. Most of the Chinese cabbage on the market is supplied by Hebei and Jiaodong. <br /><br />Beijing cabbage is also known as "Beijing White". Today, this dish uses scallops, so it is called "Grilled Beijing White with scallops". The specific procedures are as follows;
In such cold weather, I just want to hide under the covers and do nothing. But no matter how lazy you are, you still have to eat. Especially hot and hot things. Thinking about these things, my whole body seems to have begun to heat up. I immediately thought of eating boiled beef. <br />Although he is not from Sichuan, he does not know much about Sichuan cuisine. But like many of my friends around me, I have a special liking for classic big dishes such as pickled cabbage fish and boiled beef. I also learned a lot about Sichuan cuisine here. Because of the raw materials and taste, the boiled beef I made is not as red as the one made in the restaurant outside. It is shiny and shiny. The method is not authentic, but it suits my taste and my family's taste. Moreover, you can eat it with confidence and won't drink it badly after eating it. You don't have to worry about whether it is gutter oil, whether it is added with Shenma essence, coloring, etc.
