stir-fried kudzu slices

A dish I liked very much when I was a child, but I rarely ate it when I was older and left my hometown. In Guangzhou, Shaga is usually used to make soup or make meat stuffing, so when I first stir-fried it, my husband thought it was very strange that this thing can be stir-fried and eaten, and it tastes quite good. Crispy, with mushrooms added, it has a light aroma and a little spicy, which is very good for rice.

kudzu with onion flavor

Shaga is often referred to as sweet potatoes. It is cheap and tastes good. It is refreshing and crisp when eaten clearly, and sweet and delicate when eaten cooked. <br /><br />The meat of kudzu is snow-white, sweet and juicy, and the meat is crispy and tender. It can be eaten as a vegetable and fruit, and can also be used to extract starch. <br /><br />The veggie stir-fried Sakae is crisp, refreshing and sweet. Coupled with chopped green onion, it is a vegetarian dish that everyone likes.

Hong Kong-style crystal shrimp dumplings

Crystal shrimp dumplings are must-order refreshments in Hong Kong-style tea restaurants and hotels. I like them very much, but the so-called crystal shrimp dumplings I eat every time I go on a business trip or travel abroad taste completely wrong, so I have long wanted to learn crystal shrimp dumplings. <br />The success of shrimp dumplings has a lot to do with the skin. While the skin is transparent, it must be moderately soft and soft, and it must be springy and refreshing. The filling must bring out the fresh sweetness and juicy taste of the shrimp itself, and it must also have aroma. So horseshoe and mushroom powder is an indispensable ingredient. Shrimp itself does not contain any oil, so fat pork and lard can add to the juicy and tender taste of the filling. <br />Chinese food has always been made with pastry dough. The stuffing master said that a strict gram count is needed, but the difficulty of Chinese food lies in the seasoning. For the same ingredient, different places of origin and seasons will lead to the moisture content, texture and taste of the ingredients themselves. There will be differences, so the seasoning must be increased or decreased according to the condition of the ingredients, and even how to cook it is decided based on the condition of the ingredients. <br />The more skilled the master will see, touch, smell, etc. first feel the ingredients before deciding what to use them for. <br />Deciding is an inscrutable matter, and generally cooking at home is just to satisfy the taste of your family, so you only need to make your own decisions based on your family's taste. <br />However, the materials cannot be omitted, because if you are missing, you will not have authentic taste.

Fish flavored omelet

Since eating fish-flavored omelette, I have been obsessed with its delicious taste, so I finally learned this dish. The master said that the flavor of fish comes from Sichuan, and is now one of the favorite dishes ordered by Guilao in the big restaurant. It tastes sweet and sour with spicy taste, and you still feel fragrant on your lips and teeth after eating it.

Hong Kong-style vegetarian bean skin roll

As long as the ingredients are used well, delicious food is just a simple combination. Sarge itself has a crisp and sweet taste, and carrot itself also has a clear and sweet taste. The original Hong Kong-style bean skin rolls were all made with meat. I didn't want to eat meat in summer and wanted to eat something light. I omitted the meat and fried it instead of fast steaming it. It turned into a vegetarian bean roll, but it was still very delicious.

Shage steamed meat pie

Shaguo, also known as sweet potato, is quite rich in nutrients, rich in water and carbohydrates, rich in carbohydrates, protein, and some minerals, vitamins, etc. When eaten in summer, it has the functions of clearing heat and relieving the exterior, cooling and quenching thirst. Co-cooking with meat can absorb the fat of the meat, and the cooked meat is particularly tender and has no greasy feeling. This Shaga meat pie absorbs the oil of the meat and tastes extremely refreshing. Beautiful women who are afraid of gaining weight don't have to worry about getting fat.

Crispy assorted

I learned this dish when I went to Shunde. It's really delicious and crispy. I never thought that the original dish could be matched in this way. When I went to Shunde, I felt that Shunde's chefs were indeed great.

Fried Sarge with Sliced Meat

Shage, some places are called sweet potatoes, but I can never associate it with the sweet potatoes we call (sweet potatoes, sweet potatoes), haha. The little MM at home calls it Jinbao Jade, which is a bit of a picture. The brownish-yellow skin is wrapped in white flesh (it's a root, not a fruit, haha). Sarge is delicious, juicy, sweet and crispy

Sweet Sarge Bun

Chop the kudzu and the green onions into cubes and stir fry with the meat paste and condiments until cooked. Remove and let cool. <br /><br />Rub the dough thoroughly until it does not stick to your hands. Then put it aside and cover it with something to save it, about 30 minutes. <br /><br />At this time, the stuffing is also cold, and then you can make the steamed buns. Be careful not to put too much stuffing at once, otherwise it will be difficult to wrap well. Stick some dry flour to the bottom of the wrapped buns and place them on the steaming rack to prevent them from sticking to the steaming rack and easily breaking the bottom of the buns when taking out the buns. <br /><br />Put water in the pan. After the water boils, put the steaming rack and steamed buns into the pan. Steam over high heat for about 10 minutes. After turning off the heat, wait a few minutes before opening the lid.