Beijing cuisine

Cricket duck roll

Cricket duck roll

VicentaLakin

Lately, it's been watching "The Top Cook" on the East Watch. The top cook -- what an honor for food-loving people! So many cookers come together to work for the same dream. Every one of them insists, every one of them persists, I admire and move. Every time you see the food people on the second floor, you're happy for them! It is also regrettable for those who left. Food routes are not the best, they are better, they require constant search, constant practice and efforts to give food the most beautiful soul. I'm not very good at cooking, but I've always liked cooking, watching the smiling face where the kids eat their eyes up, watching their family sweep the disks, watching their faces when they're satisfied. So I've been trying to stand still behind them and do the best I can. It's been made recently, and the bread is a fragrance of roasted duck. It's covered with egg fluid and breadbread, and it's fried with a boiler, which is called "cracked duck roll" because the skin is so thin。
The dates

The dates

VicentaLakin

I like to make the material very much, but it's difficult to make it, and it's not enough. But I still like to do it, mainly because there's too much food safety right now that I have to get up and cook for my family. It's used in a lot of food, and it'll work, but we don't know what kind of date we're eating. It's very expensive to buy your own dates, but it's absolutely reassuring to eat. The moon cakes of Mid-Autumn are about to begin to be made again. The mashed can also be made of cinnamon and red palms, with a spoon of flushing water each day, which is definitely a natural supplement. Let's go
Five salted duck eggs

Five salted duck eggs

VicentaLakin

I've always liked duck eggs since I was a kid, and my mother's hands were amazing, and whatever the food, they could be super delicious. I rarely make duck eggs, because fresh duck eggs are often not available, so they're usually bought at the supermarket, and they're sold out of the market, and they're oiled out, but the only thing is that the protein is too salty, it's almost impossible to eat directly, it's better to make other dishes, and it happens to be fresh duck eggs, and then they become duck eggs when they come home. The duck eggs made this time did not reach the point where they were fully oiled, because once they were taken out, they felt completely salty, and if they continued to bubble, they would be salty, and if they were to reach the point of full oil, they would continue to bubble. It's not full oil, but it tastes good, and the yolk is already sandy. Fish and bear palms cannot be taken together, either at home or outside, as if they were made or bought at the same time. Here, let me ask if there are formulas that allow the duck eggs to be fully oiled and not salty, so that they can eat the right taste, if you do。