The jade ring
By VicentaLakin
The jade ring, the Chinese are the best cookers in the world. Color-to-eye, scent-to-nose, taste-to-tongue, shape-to-earth, internal. The word “intentional” is somewhat ingenious. In fact, the word “means” here refers to a sense of mind and a climate that reflects the cultural content of food. If the name and material of the dish and the shape of the finished dish match, it would be nice. In the case of today's jade ring, it's kind of hard to understand a name at first glance, and it's coming out of the table looking at the raw material. This is a white, smooth winter melon ring. Is it the same thing as Yang's ring? And the pole, actually, is what we usually call seafood. The smooth and soft of winter and the sweet and radiant pillars are entangled in each other's tongues. I'm afraid that's all there is to it。
Recipe Recommendations
- white radish one
- small carrot appropriate amount
- scallops 30g
- sugar 2g
- salt 5g
- starch 5g
- soy sauce 5ml
- Xiao Jiang appropriate amount
Steps for The jade ring
1
The stairwell was bubbled one night with water。2
the radish washes and goes to the skin, slices thin, about 1 cm thick。3
Put the carrots on the plate。4
The bubbling poles are torn with their hands。5
A little salad oil is in the pot, and when it is hot, it is poured into the twirl, pouring into the proper amount of water, and pumping, and then grazing it with starch。6
Put the pickled juice on the radish. Porcelain plate on a pore plate。7
The steam tank was adjusted to normal steam mode, 100 degrees, 5 minutes. And when they are taken out, they will be sprinkled with onions, fresh and salty。