Chinese banquet
VicentaLakin
Shrimp is a traditional Chinese dish in Shanghai and in the Zhejiang region. The nutritional value of crayfish is high, and the levels of protein, phosphorus and calcium are abundant. In Chinese medicine theory, it is warm, odour-free and has the effect of supplementing the cedar, the kidney, the strong, the healthy brain and the calcium. The finished shrimp is round, red and bright, precipitous, salty and sweet, and the entry shell is separated, the shrimp is finished, and there is no halogen in the plate。
VicentaLakin
The queuing of lions is a traditional Han dish in Jiangsu and belongs to the wiener business. Taste soft, fat and nutritious. Red burning, steaming, poaching. I can't be more familiar with lions than I am with the state of Jan. Every New Year's Eve, she's home, except for a big table. In addition to this, lion heads with a large pot of fragrance, which is really delicious, are satisfied when they eat and leave without forgetting a few. However, for those who do not know lion heads, they tend to think that lion heads are big meatballs, but they are not. That's right, it's a big meatball, but it's only when you taste it that you know that the difference is not just physical, it's a different taste. In cooking, lion heads are relatively specialized. First, the meat pie that makes the lion's head is made not by a machine, but by itself, by cutting it with its own hands, cutting it down and then cutting it to pieces. So when you're at the entrance, you'll notice that the body's taste will be even sharper. Then, slowly boiled through the fire, the proteins in the meat will be perfect. Finally, the feeling of eating in the mouth is loose, tenderness and imperviousness. The lion head, though first made, was delicious, and even his husband, who refused to eat fat, ate several more。
VicentaLakin
Mother Zeri was a kitchen white when she could fry an egg. Since having a daughter, they have tried to feed their daughter, and have slowly become into the kitchen, cooking and cooking. It's a new dish for Zerith's mother today. It's not my home food, but she's trying to make it. This is the first time that a family member has been able to eat delicious foods from all over the country. It's supposed to be in Ningbo, Shanghai, or red meat. It's very different from the way red meat is cooked in the north, and it's too hot, and it's so sweet, it's so soft, it can try."
VicentaLakin
In the feast food, the position of the chicken in the cuisine can be seen without it. Especially on New Year's Eve evenings, there must be chickens on the table, and chickens on the table, that is, chickens are “grateful” and “good”. Today, using a very convenient method, fried chicken legs, it takes two simple steps: pickled and fried, but I do two different steps than the others, first making chicken leg meat with the usual little-used Korean spicy sauce, which is not spicy, sweet, and red, which gives the chicken leg a festive atmosphere at once; the second blow, which does not use oil, but rather an air fryer, so that the fat in the chicken skin can be blown up, making the dish healthier。
VicentaLakin
In all of Hubei's feasts, there's a lot of steam, and at the end of the year's dinner, the requisite balls are more a symbol of the whole family's joy, so the beautiful look, the blessed pearlballs, is one of the necessary dishes at the lake's party table. Don't underestimate this little pearlball. It's a dish that many people remember to make for the holidays. It smells old, it smells home, it smells of mom. And do not think that this pearl is a coat of pearl rice for the meatballs, but its beads have changed thousands, and its bean, and its beef beads, and its tofu. And my favorite is this pearlball made by my grandmother, who must wait for the New Year's Festival, who spends most of her days in the kitchen for this dish: rice, meat chops, chowders, sauces ... ah, how come there's fried vegetables? That's the difference between my family's balls, and the very special smell of fried prunes, the pearls of many processes。
VicentaLakin
Pork is the most common meat on the table, of course, if you talk about certain special religions not eating. I can't help it! It's almost wasteful to eat more widely, even with pig hair. There are many ways to cook, and there are many ways to cook in the respective areas. The nutritional value of pork is still higher and the protein of thin meat is higher. The fat content is naturally higher than the fat content of three layers, so people who are afraid of fat eat less meat. The main nutrients of pork are amino acids, proteins, vitamins, fats, and mineral elements. After the presentation of the basic nutrients of pork, we present today's food: “Japanese burning of gold pork chops”. It doesn't matter whether you're a pork chop or a pork chop, as long as you know what it is. The practice of pork chops is almost the same, mainly with different taste options and allocation on sauce. The most common thing on the sauce is mayonnaise or sweet sauce, ketchup... so today we have to do something a little different, and we have to choose Japanese-style succulent sauce to mix. Get your pork chops up a level。
