Ingredients: ketchup,mustard,salt,lemon,apple cider vinegar,bay leaf,shrimp,black pepper,chili sauce,vanilla extract,brown sugar,vegetable oil,Li Pailin Sauce
Valentine's Day is here again. Having never had a lover for many years, I basically used it as an excuse to buy myself gifts and chocolates. Dishes belonging to Valentine's Day are always so exquisite, and French cuisine seems to have become the choice of many people. Enjoy the sweetness of love among exquisite dishes and red wine. <br />The orange-red color of salmon exudes an alluring romantic atmosphere, rich nutrition and fat taste. The most important thing is a secret weapon for women to maintain their figure. Many people should not be able to refuse its temptation. My favorite way is sashimi. This is the best way to appreciate its sweetness. Sometimes in the morning, I will fry a piece of salmon, serve it with miso soup and rice, and occasionally add natto. This is my favorite Japanese breakfast, and I feel very energetic after eating it. <br />Dill is actually fennel, which is also called "fish fennel" in my hometown. It shows that it and fish are really a match made in heaven. When I came here, I found that they also used this to season fish dishes. When I really did, the delicious food was often the same. Although it can't be said that everyone understands good things, at least most people who love food understand them. <br />Arugula is a relatively high-end salad dish. It has a strong sesame aroma and a spicy feeling similar to radish seedlings. Even a very light dressing can easily present its delicacy and can add a dull salad. It adds a lot of flavor and has an appetizing effect
Sichuan's "spicy cold noodles" are spicy and refreshing and very enjoyable to eat, but many people in the north are not used to them. The reason is that because the "sesame pepper sauce" is put in it makes the tongue numb. Especially for the elderly, most people feel that the taste is too heavy to accept. However, Beijingers can accept stir-fried or deep-fried pepper. Although it has a strong taste of pepper, it will not feel numb on the tongue after eating it. Our friends in Sichuan call this hemp taste "Xiangma". <br />The hemp flavor in Sichuan cuisine is roughly divided into two types, one is "fragrant hemp" and the other is "pepper hemp". "Xiangma" means frying or frying pepper to cook or mix it, while "pepper hemp" means soaking raw pepper in rice wine or water, steaming it soft with onions and ginger, and then chopping it into a paste with a knife. This kind of "pepper sauce" tastes quite numb. If too much pepper sauce is added to the dish, the stir-fried dish will be unbearable for Beijingers. At present, most Sichuan cuisine restaurants in Beijing are mainly fragrant sesame, but the real pepper flavor is not as strong as that in Sichuan. Even when Sichuan chefs arrive in Beijing, most of them have adjusted their tastes, and the spicy taste of the dishes they produce has been much reduced. This is called going to Rome as the Romans do! Currently, most Sichuan cuisine restaurants in Beijing are very suitable for Beijingers, so Sichuan cuisine restaurants have always been very popular in Beijing! <br />In fact, it's not that Beijingers can't accept the numbing taste of pepper, but it just needs to be lighter. Today, I made a "weird cold noodles" at home and was very popular with my family. I also made it blindly. I didn't follow Sichuan's preparation method. I was thinking it blindly by myself. Hehe, as long as they felt delicious! The specific practices are as follows;
"Paked cakes" are rare in Beijing, and that kind of food is still a childhood memory! I remember when I was a child, steamed cakes could be seen everywhere in Beijing. I could eat them on the road when I was hungry after school at noon. <br />The "braised cake" is very simple to make. In fact, it is made from soba noodles. Eat it cold in summer, and fry it with oil in winter. The seasoning is matched with pickled shredded carrot, mashed garlic, chili oil, and there is also a sauce mixed with sesame paste, mustard paste, soy sauce, vinegar and other ingredients. It tastes very delicious. <br />Making this "steamed cake" today can be regarded as a memory of the delicious food I ate when I was a child! The specific practices are as follows;
There is a famous home-cooked dish in the north called "Shredded Pork Face Skies". This dish is most famous in Northeast China and Shandong. Its practices are similar and the frying methods are different. <br />The key to "shredded meat skin lifting" lies in the skin. In the past, brass spirals were used. First pour the mung bean flour paste into the convolute, float the convolute in a boiling water pot, then rotate the convolute by hand to spread the paste evenly thin and thick. Once it changes color slightly, immediately immerse it in boiling water to warm it slightly, and then remove the convolute. Remove it and move it into a cold water basin to cool it thoroughly. Remove it with your hands to make a crystal clear powder skin. It is so beautiful! <br />The side dishes include shredded tenderloin, shredded fungus, shredded mushrooms, shredded winter bamboo shoots, scallion, ginger and garlic, etc., and then thicken. Because it is a mixture of vegetables, the sauce should be slightly wider, and then add shredded raw cucumber, shredded green onion, etc. Mix together, and the delicious shredded pork skin is ready. It is served with mustard sauce or chili oil, which is a quick move, haha! Drinking and eating burrito are at your disposal. <br />"Shredded pork skin peeling" is also called hot and cold mixing. It can be eaten in winter and summer. It can be mixed hot in winter and cold in summer. It tastes very delicious. Today, I will make this "shredded pork big skin lift". Since it is winter, I have slightly changed the method. It is more cooked and less raw. I put more vegetables in it and serve it on a large plate hot. It tastes very moist. Hehe, that's beautiful!
