Beijing cuisine
OsbaldoReichert
Ingredients: salt,tea,chili,eggs,soy sauce,octagonal,spiced powder,sugar,cinnamon,soy sauce,pepper,ginger,geranyl,cumin
HarveyBrekke
Ingredients: ketchup,pork,white sugar,cooking wine,starch,flour,edible oil,yeast,green onions,oyster sauce,baking powder,qingshui,sweet sauce,soybean paste
CatherineSchoen
Mustard Dun 'er, a traditional snack in old Beijing. There is an old Beijing hot-boiled mutton near my home. It is cooked by authentic Beijingers and tastes great. The old man recommended Mustard Dun to me and said that I must try it. Alas, as a foodie, I didn't resist the temptation. When I got home, I started searching online for methods. The first time, I failed. I finished it was bitter. At first, I thought it was a short time to marinate, but after almost half a month, I ate it was still bitter. In the end, it ended in failure; Two days ago, I saw cabbage in the refrigerator and mustard left over from the last time I made it. I had to try it again, and finally it worked, haha.
CelestinoParisian
Sesame tofu and bean juice have the same attribute and are made of the same raw materials and methods. They are leftovers from making mung bean vermicelli and starch. The fermented bean juice is boiled over fire, filtered with a cloth, and then the bean juice flows down. The side control water purification is the sesame tofu. Because it has a special sour aroma like bean juice after fermentation, old Beijingers, like bean juice, also like eating sesame bean curd. <br />Generally, sesame tofu should be stir-fried with mutton oil, yellow sauce, soybean sprouts or green bean sprouts, and potherb snow until it is sticky and gray-green. I don't like the mutton taste of mutton oil, so I use salad oil, but the taste has not changed at all. The taste is mellow and tender, and it melts immediately in the mouth. It is sour and salty and palatable, with a unique flavor. Green beans are added to the cooking, which not only relieves the taste, but also improves the color. <br />Ma tofu is fermented with mung beans. Mung beans taste sweet and cold in nature. They can clear heat and cool off heat and beautify their skin. Not only can you improve your eyesight, but you can also relieve hangover. It's just a cold nature, so people with weak spleen and stomach should not eat more.
MartineRunolfsdottir
Shaqima, also known as Saqima, is a food of the Manchu people. It was one of the sacrifices made in the Three Mausoleums outside the Pass in the Qing Dynasty. The original meaning was "dog's milk dipped in sugar." The noodles are fried and mixed with sugar into small pieces. There are many names about Shaqima, all of which are quite interesting. If you are interested, you can go and search for it. <br />Shaqima was one of my favorite snacks when I was a child. Especially when I left home to school, I would buy one every day to eat, which carried many memories of me. At that time, food didn't have to worry about being added to it, but now it's better to make it yourself. Take Shaqima for example. Even if no chemical raw materials such as borax were added, the thousand-rolling oil was inevitable, because this little guy used too much oil to make and was on par with frying fried dough sticks.
