Jiangsu cuisine
VicentaLakin
It's a very important dish. In our home town, until our birthday, at our wedding party. In the next few years, the housemaids will take this as an important matter to prepare for. When we were little, the adults would say, "Whoever goes to eat a piece of junk?" This means it's a big part of the table. When I was a little girl, my mother had told me more than once that meat and crumbs were a long time ago for a new daughter-in-law. I don't know if it's okay to listen to jokes and run away. After work, a year later, when my mother was making meat, my father took me seriously. He said let me watch and learn. I did not have that kind of peace at the time, a little counterproductive. We said, "I do not have to learn, and I will not go around the kitchen." I remember my father was angry! I didn't know why I learned. Many times, moms do things and they call me..
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
When it comes to date-smugcakes, it's rare in old Suzhou to like it. It is very popular to taste it at home and give it to friends and relatives. Although he did not like to eat all kinds of cake brains since he was a child, there was a strong interest in DIY playing home food. In particular, rabbits like pine-tree mudcakes, who can count their favorite snacks, have long wondered whether they could be homemade. I found a lot of squares and I bought a few books for them. Starting last autumn, after two tests (the main experiment involved too much material collection, which was time-consuming and labour-intensive), the modifications to the current square are essentially similar. The only problem that may be lacking is the issue of skill. If we do it again, consider fine-tuning the ratio of custards to pig oil to make the pie skin more cozy. The dates and bean sands are provided by relatives, and the sugary oils and pork oils are prepared at home, including rose sauce, as Grandma did. In May, 21 red roses were opened in the courtyard and were picked with sugar pickled, and the finished product was enough for one bottle. But the scent and the colour are very natural, 100% rose sauce. Skin material: 320 g of condensed flour, 320 g of cooked powder (microwave heating), 380 g of sugar (water sluice/maid sugar), 70 g of pork oil, 12 g of soda, 95 g of water, 30 g of high-condensed powder (comust powder), 350 g of white sesame powder: 750 g of black dates mud, 750 g of beans, 70 g of pine, 30 g of rose sauce, 140 g of sugar pig oil tools required: ovens, kitchen scales, microwave ovens, dustscreen, razors, film protection, scavengers, scavenger (no sticky/oil/tin paper) for baked paper: 10 (long 25 B oven 3 plates) pig oil and sugar pig oil practices: http://blog.sina.cn/s/blog 5f5c1dc100p37e.html
