Beijing cuisine
VicentaLakin
As a pure northerner, our love for pasta is a very unusual thing. Let's just say it's simple, but it's not enough. There's a lot of work going on at breakfast, and there's a lot of groceries left over from pastries, so why don't we just change it? That's why this greasy onion cake came to life. Lately, especially lazy, so much of the body has grown in the dark, suddenly waking up, it has to exercise. Keep going, it's time to be a fat girl. Always so ambivalent, eating, but afraid of getting fat. I envy the women who eat nothing. How happy can we be when we can eat and eat without fear of subsequent problems? Even though it's not as high as pure wheat flour, the onion cake with a soybeans is very attractive, and it tastes so soft
VicentaLakin
Maple flowers are common foods in Beijing, also known as sugar ears, because when they are shaped, they are known as human ears. The former man had a poem saying, "How can your ears eat?" I'll ask you who's good, but I'll tell you something. And it says, “The sweet ears, honey, the food made by the puritanists, the raw materials of which are sugar flour and sugar, etc., are commonly called rare。
VicentaLakin
Beijing's little ginseng is over a hundred years old. In the past, the traditional way to make enemas was to use the pig's large intestines, first to fill the pig's intestines and then to evaporate on them, and therefore to call them “intestines”. When the enema is evaporated, the powdered intestine is taken out and then fried, so that it can be fed with garlic. And the powdered intestine coats used to make enemas, which are fertilized pigs, can be used to make another old Peking snack called fried liver. In the past, enemas were slightly more complex than the current process, with the precipitous preparation of the material, which generally uses ash and scrawny pig mud, which account for only about 10 per cent of the starch, and 90 per cent of the material is starch, which is then mixed into a mixture with a little red juice, filling the mixed material with the pig's intestines, where the cages are fertilized with bamboo stickers. It evolved into a gradual elimination of the femur and the elimination of the pig's intestines, which were replaced by gauze, which were made with a direct tardow, now the enema. This reduces costs and makes the process much simpler, but tastes less delicious than the most traditional enema. At present, as the starch used is different and the reds are no longer used to decorate, it is also coloured in black and white, marketed in dark and light, and enemas are not the same in rigidity. It's really simple to make enemas, using starch and flour. The method is to mix the starch and flour in proportion, then use the boiled five perfumes to take advantage of the heat and the face, and then wrap the noodles with wet gauze and then fertilize them in a cage, and then boil them into roller blades and fry them with oil. This enema is made today with a little red emulsion, which is both beautiful and delicious, and a little pink color of the traditional enema. It's a shame that a lot of friends pour out their milk after they're done. Red emulsion is made of red curd rice, which is nourished by fermentation, so it must not be poured out. It can be roasted with milk or roasted with roasted meat, or it can be made with pie, and some snacks can be used. This old Beijing enema is as follows:
