Shandong cuisine
VicentaLakin
FOOD SHOULD ALSO HAVE A GOOD NAME, NOT ONLY COLOR, SCENT, BUT ALSO TASTE, SUCH AS RUFUS' INTESTINE, WHICH IS CALLED "NIXER" AND CHINAN'S, WHICH EATS ONION CAKES AND CALLS IT "OURNING", AND THE PURIFIED SEA FISH, WHICH IS HAPPY, WHICH IS CALLED "STEALING THE SEA" AND WHICH IS QUICKLY BECOMING MORE ELEGANT. OIL-CONSUMPTION FANSHELLS. WE'LL CALL IT "GOLDEN-SILVER SCALLOP" AND HAVE A NICE POS. SCALLOPS ARE POPULAR LITTLE SEAFOOD, CONTAINING DELTA 7-CHOLESTEROL AND 24-METHYL CHOLESTEROL, BOTH OF WHICH REDUCE SEROCHOLESTEROL. THEY COMBINE TO INHIBIT CHOLESTEROL IN THE LIVER AND ACCELERATE EXCRETION OF CHOLESTEROL, THUS REDUCING CHOLESTEROL IN THE BODY, WHICH IS MORE EFFECTIVE THAN THE USUAL CHOLESTEROL-REDUCING DRUGS. PEOPLE OFTEN HAVE A PLEASANT FEELING AFTER EATING SHELLFISH, WHICH CAN BE OF GREAT HELP IN REMOVING SOME OF THE SYMPTOMS OF DISTRESS. THE SCALLOPS ARE SUITABLE FOR CONSUMPTION BY PEOPLE WITH HIGH CHOLESTEROL, HIGH BLOOD RESIN AND DISEASES SUCH AS THYROID SWELLING, BRONCHITIS AND STOMACH DISEASE. THEY ARE COLD, SO IT IS NOT APPROPRIATE FOR THOSE WITH COLD SPLEEN STOMACHS TO EAT MORE OF THEIR OWN. THEY MUST NOT BE COOKED WITH ANY MORE OF THEIR FOOD, NOR SHOULD THEY BE SALTED IN ORDER TO AVOID THE LOSS OF THEIR TASTE AND THE INTESTINES IN THE SHELL. STEAMED FISH OIL CAN BE FRESH, AND FUEL CONSUMPTION CAN MAKE FANS TASTE BETTER。
VicentaLakin
Food products: right amount of cabbage, pork, onions, sauce: salt, chicken, raw, pepper oil. Method 1: Pork meat is cut to the ground, 2 and onions are cut to the ground, and salt is added to it, so that it is prepared for use. 3. The cabbage leaves are used to extract asphalt, and 4 is covered with pork mud, as illustrated. 5. Pack the cabbage and put it in the hot pot. 6 When the cabbage is cooked, it is pumped in, chicken. 7. Put a little fresh water in the boiler and pour pepper。
VicentaLakin
Today's "Stealing abalone" is a dish for friends of the Fourth of July. It was originally intended for chicken soup that day, and I was afraid that I'd come early in the afternoon to make soup, so I'd forget about him and cook it alone. I haven't done anything else before the abalone, but I've seen it in my usual forum, and decided on the simplest course in the academic forum, with a proper amount of steamed fish oil and raw oil, with ginger onions and peppers, and then with a good amount of it, and then steamed, with a good taste, with onions out of the pot, feeling pretty good, taking a picture of the table, before eating, and then the hungry wolves broke, and left me one. You may find it odd that the guests are so busy and I'm free to take pictures. Hey, hey, I'm making this for the first time, so let's at least leave a little something to remember. Anyway, I've had a long face the other day, and it's very good for a new cook like me to cook for dinner. Thank you, sister。
VicentaLakin
Shrimp sauce is one of the most common spices in South Korea, the coastal region of China, Hong Kong and South-East Asia. It is salted with shrimp and fermented into mucous foods. It's salty, usually made of canned spices and sold on the market. There is also a dry sale of shrimp sauce, known as shrimp cream or shrimp cake, which tastes so good and sour. In the fermentation process, shrimps contain large quantities of calcium, which is more easily absorbed by humans. There are many ways to eat shrimp sauce, which can be eaten rawly, steamed, cooked and baked. Today I'm going to use it to make a soup and experience the delicious shrimp sauce
VicentaLakin
"Pet pickles" is a major cooking feature of the northern food, which tastes good when it's finished. The cooking of pickles can be divided into two categories: steaming and pancreas, generally requiring a great deal of skill and skill, with several large spoons running through it, which, because they are more likely to burn themselves, require not only that the raw materials in the pot be made up, but also that the soup be splattered, which is usually used as a basic operating technique to shake the fried spoons and spoons, but not to stir and flip with the spoons. However, there is no need to be so strict at home that it can be made either by steaming or by boiling juice, in the same shape and taste. Today we will produce a simple culinary culinary “dry berry mustard”, as follows:
VicentaLakin
When it comes to fish in cuisine, many people think it's evaporation and it's the most characteristic of cuisine. In fact, there are a number of practices in cuisine, such as red burning, steaming, fried balls, frying, sugar vinegar, and cuisine rice, which are cooked in a variety of ways. So, even though it's all fish, it's the right way to cook, and it's related to fish activity, meat, species, taste, size, etc. Especially like some ice fish, sometimes not suitable for evaporation. The market bought a big colded mackerel because the fish was larger, and I took the head, the fish, the fish, and the fish. The big red herring, which can be used to crush the steam, and the big fish, which has a strong and flexible flesh, is good for red burning. It's frozen, it's red burning, it smells delicious, it tastes good。
