Cantonese cuisine
VicentaLakin
The Guangdong people love hot pots in winter, but they're "sweet and lazy." We've got fish and chickens, fish skin horns, meatballs, bean curds, young people like to have a box of little rolls or little rolls of veggies, a bowl of green vegetables, a bowl of onion sauce, and a bowl of peppers. When the food is ready, the family can sit together and brush the pot. In cold winters, it is a pleasure to eat hot meals. The addition of Carretex soup is a little bit more fun for us to eat. The meat beet is the smell of the sauerkraut. Thank you for your test
VicentaLakin
Remember there was a bun store near the house, called "Liu-bao" and his buns were only for breakfast. It's not his buns, it's the nice bowl of pig hoof soup with buns! In my memory, my father took me to eat two or three times, with little image of buns, but too deep. Food-sized bowls, a pig's hoof, half a bowl of soup, and a few onions floating on the face... Wow, it smells so good! For many years, his house's bun shop was still in place, and the bun was the original one, and the pig's hoof soup was gone. There are many restaurants focused on pig hoofs, but they still don't taste like that bowl of pig hoof soup. Maybe it's Dad's fault, and maybe it's why it's so rare when I was a kid. In our family, from grandpa to mom, and in my generation, the food is simple enough to keep the taste of the food itself as much as possible, and today's luminous pig hoofs are used with a ginger, even if they don't have water, the food tastes better, the luminous, pig hoofing, and the soup. Believe that the taste of the food itself will bring you the taste of the eternal classic
VicentaLakin
This is one of the dishes learned from the food curator, Superman Little Li, who says that this is an ancient formula that has passed on the taste of the century, using the simplest food, the simplest way to cook, highlighting the food itself, and maintaining the original taste. It's not really the first time I've had salt chicken since I was a kid. We were still living on the Drum Wave Road, next door was a Chinese grandmother from Indonesia, who studied and cooked. Whenever her son came back from the American diaspora school to visit her, she made a salt chicken for her son. Say it's the best. At that time, our kitchen was for the three families. That salt chicken smelled like a whole kitchen. Mom was learning how to make chicken salt for us. It really tastes great. It's just a little different. There was no oven, it was made of jars and iron pots. The method: first, the salt is boiled with an iron pot, the chicken is sealed in a can, and then the can is placed on the hot salt of an iron pot. The salt is buried in the lower half of the can, with a small fire, with a slow pitch, with a salt temperature, and the chicken is cooked. It's the best chicken I've ever had in my life. It's the best meal Mom ever made。
VicentaLakin
It's cold in Beijing, and it's covered in cotton monkeys, and it's not moving in the house. Look at the recipe, I'm attracted to a cuisine bouquet of soybean soup. The food is ready, it's simple, it's so cold, it makes a big pot, it eats into the stomach, it flies away. The autumn and winter seasons are dry, especially in Beijing, and more soup is not only nutritious, but also water for the body. Soybeans, which are a health treasure for women, are also instrumental in regulating the endocrines, adding to the winter melons, making the soup taste good, adding some ribs, making it taste better and, more importantly, cold. The soup is good, the casserole is the key. I'm going to use my dry-burned Kunbo casserole. After that, you'll find that the soup tastes even better。
