Jiangsu cuisine
VicentaLakin
It's a very good dish I've been watching my dad make. In our home town, it's a very popular local dish, no matter what wedding, funeral or any other pleasure, it's not missing from the bar. And in New Year's, every household must do it. When it comes to New Year's, Dad always wears a knife with his hands and he's always swinging. Every time I come home, I find people who travel to live at home, and their dinners tend to enjoy the country foods of these tunnels, the burning of pig hoofs, chicken soup and hand-held lion heads... which are particularly popular。
VicentaLakin
THE CHICKEN MUSHROOM STEW IS CLASSIC, IT TICKLES WHEN YOU THINK ABOUT IT, AND IT'S A REGULAR HOME DISH THAT IS EASY TO SALIVATE. THIS DISH IS USUALLY USED TO UNTANGLE FOOD, AND THE FEAST IS ALSO A VERY DIGNIFIED DISH. THE SMELL OF MUSHROOMS AND CHICKEN IN THIS DISH DOESN'T MATTER. IT'S ME AND I'VE GOT ONE OF YOUR DISHES. THE SAME THING ABOUT MUSHROOMS AND CHICKENS, THAT'S A NICE, THICK TASTE. IT USED TO BE MADE SLOWLY ON A BOILER, TIME-CONSUMING AND EXPENSIVE, AND IT TOOK A LONG TIME TO WORK. NOW, WITH THE PRESSURE OF THE NINE-YANGS, ALL THESE DIFFICULTIES ARE SOLVED. IT'S TIME-SAVING TO MAKE IT WITH PRESSURE: PUT CHICKEN, MUSHROOMS AND SIMPLE SORBENTS IN THE PRESSURE TABLE, SET THE PROCEDURE, AND IN A SHORT TIME IT'S OK. THE CHICKENS MADE FROM THE STEW ARE SOFT AND NOT ROTTEN, AND THEY ARE NOT TIRED。
VicentaLakin
The northerners traditionally eat less fish, either by eating garlic chili or by eating the beauty of fish, or by making fish, which is a little difficult for many westerners. If you can't do it, you can't do it, you can't eat it, but you don't eat fish. My family also eats less fish, and comes out of all kinds of “boiled fish” and occasionally evaporates, or sourfish. It's not gonna happen. But, a few years ago, Dad came home and said, "It's beautiful." Mom says, "What's a West Lake Jealous?" I've just heard of it. I haven't eaten. I decided to do it at home. So we started looking for information. It's easy to find West Lake Jealous, not oil. It's just for Mom. I've heard for the first time about fish without oil. So he bought a grassfish, and he did it the way he did, and Dad tasted it: it's not that. Why not? I'm just going step by step? Mom also said, "The fish are a little swollen and not good." So I began to sum up, the experiment, and I did it a few times, and then it was better than once, and Dad tried the two words, "Real." Ha ha, great. I haven't eaten a real West Lake Jealous, but after my touch, after getting my mom and dad's approval, I feel like I need to share some of my feelings. I will talk to you today in detail about several key steps, from selection to production, and attention。
