Cantonese cuisine

I'm sorry

I'm sorry

VicentaLakin

The name of the soup is a bit of a titler: the hook is sea rice, the jade is winter melon and the pup is egg purr. I learned this dish from the Silver Beach Hotel at Wilshire, which is one of the most delicate of my winter soups. The original dish was called "Dry Beacon." The entrance was smooth and tasted beautifully. It's been a long time since I've had this soup. The special feature of this soup is that it cuts small grains of winter melons and then picks them up when the eggs are clear, and the soup turns into a bowl, and the soup of winter melons is in the right place. I'll replace it with rice because there's no ready-made dry bees. Because of the difference between soup and cuisine, the picture didn't work out, so I put on a bit of a latte, which both nourishes soup and makes it work. I'm tired of the lunch break and drink a bowl of fresh soup。
Pickle fan bag

Pickle fan bag

VicentaLakin

Now hand hands to show you how to make this thin and delicious chorus bag. First of all, warm water around 30 degrees opens the yeast and ferments it with flour and smooth noodles, fermented under room temperature; this one can be about 1.5 to 2 times the size of the desired state, with the finger pressed back and the face fermented; and when it comes, prepare the bag: The meat pickles are then cooked with pickles and fans, and the sauce is fine; the packs are also handy, and the swarms are split into pieces, as much as possible, and the right hand wrap is folded in one direction, and the left hand helps to press the pie, so that as much as possible can be wrapped. The package code is placed in the steambox, with some space left, 10 minutes to tumble, 10 minutes to boil, and a minute to unplug。