Huaiyang cuisine
VicentaLakin
Every place has its own dietary culture and local customs. The same applies to dinners, where “no fish, no chicken, no chicken”. And where I come from, where it's beautiful and quiet, there's the custom of "no seat." The first bowl of food, whether it's a holiday or a wedding, must be a “slubber” (the skin's gravy, the wind and the frying, the final hair, the cleaning and all kinds of culinary dishes, the soup together). So many times, a piece of food will make you like, perhaps not only because of its taste or taste, but also because of some of the memories, cultures it carries... it's too late in life, in your homes, in your homes, in your friends... and in your hearts, in your hearts, you're happy! Happy New Year for all of heaven's little friends
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
The red-burned lion's head, also known as the Four-She-Mariko, is one of the popular dishes that belongs to the Young-Yin family. Red burning lion heads are not only delicious, but also blessed, so they are popular and essential for many places at annual festivals or festivals. The true red burning lion's head is full of fatty, oily red oil, covered with green green vegetables, colourful colours and the smell of nose-stamping, a desire to eat on its own, fragrance of fragrances and juices, which are overwhelmingly delicious。
VicentaLakin
Quail is one of the classic cold foods in Shanghai and an indispensable part of the annual food. The traditional four-hire must be added, in addition to the roasted storks, mushrooms, golden needles, black wood and peanuts. The new version of the Quakers, with the exception of the roasted beryllium, the original version of the mushrooms, the gold needles and the black wood ear, replaced the peanut rice by winter. I don't like peanut rice, because it's a nice name, and naturally it's a favorite in the annual dish. It's also an old classic from last year's food. Almost every year our family spends a year, or we have to have a meal. It's cold, it's good, it's hot, it's good, it's all smelly, it's usually cold. The main feature of the Shanghai version is that the juice is so rich, or the sentence is dominated by raw and sugar. People in other parts of the world may not be comfortable with eating, and different Shanghaiers have different ways of cooking, one way of cooking, one way of cooking, another way of cooking, and one way of cooking, one way of cooking, one way of cooking, and the other way around the deli, you see a wet, sweet roast, which is dryer without it, and more dry without it. That's what I'm talking about today。
VicentaLakin
The lion head is a traditional Chinese dish in the Yangzhou and other areas of Jiangsu province, China. Legend has it that the lion's head practice began in the dynasty, when the emperor was lucky, with the theme of the Manson Hill, the money ring, the ivory forest, the sunflower guacamole, which is said to have been made of squirrel cuisine, cash shrimp cake, ivory chicken strips and sunflower cutter, and is said to have been made of the sunflower cutter, the sunflower pellets, and the cooking giants of Tang Dynasty Zhui. Squirrel cuisine, cash shrimp cakes, ivory chicken strips, guacamole, eulogy, and beauties for the guests in the seat. This dish is soft and glitter and healthy. With fat and thin red, colourful colours and the smell of nose-stamping, venom is arousing, the fragrance of fragrance and juice is overwhelming. The lion's head needs to be soft and good, the meat better be cut off by itself, and the other focus is on the container, with a little fire and a slow stew, with the casserole as its best. Now there are all kinds of modifications to this dish, and today I'm making this eggplant lion, which is an improved version, turning red sauce into eggplant juice, with a proper amount of tofu in the meat, pineapple in the soup, with a better taste of the lion's head, a softer taste, sour sweetness, and not fried, and fried in a way that doesn't feel greasy at all, and more nutritious. The most important thing is that New Year's is a very good time for cooking, with four lions representing the four giraffes, while red egg juice represents the red and red fire, both the meaning and the taste, a good choice for the annual dish
