Shanghai cuisine
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 smoked fish is essential for the Shanghaiian people's annual dinner, perhaps because of this, which is why the old genus is always talking, but I'm always afraid to do it because of the cooking, and because of the smell of the fried oil, which is bad for other uses, and I'm always reluctant to do it, and if I do it, I'll do a lot of it, and I'll do a lot of it, and I'll like it, and I'll eat it, and I'll chew it up a little bit, and it'll taste better, or I'll have some of the good smoked fish with a little bit of whitebread, egg dumplings, and croquets。
VicentaLakin
This poem by Mrs. Tatsuya Tong Kue, "It's not good to live in Suzhou" says that the crabs are the most widespread, and that Suzhou people have a special interest in eating crabs. Guininwu's manuscript, The Out of the World's Treasure, was lost for more than 200 years, and one day it was found in Wu's house by Suzhou's famous Wu Sun-Nai, the Fong of Qunshan and Wang Song Wen, because he was a Quinshan lantern, and believed that the manuscript should be kept in a thousand lights, and that U Naz's generosity was a great event and a good word in the book. This is the day when the family of Wu sets up a crab feast, and the Qing Dynasty novelist sits and laughs, explaining the origins of the Crabs: "Good for anyone who catches crabs, there must be a gate in the bay made of bamboo. At night, the gates set a light, and the crab climbed the bamboo gate when it was lighted, i.e., it was easy to catch it, and it was the name of the crab”. The bamboo gate is the bamboo fence in the water, and the crab caught on the gate becomes the crab, and the big crab becomes the crab. The Suzhou people eat crabs, they eat and they eat. The use of martial arts is nothing to chew, bite, chew, chew and eat, but it's a broken image. It's eight crab shells, crab legs, calcium crabs, each tiny piece of crab meat, and when it's finished, it's like a full crab. It's really not easy for me and the people to eat with grace, but to come to the table, of course, with yellow cream. The big crab is called the Big Crab, and only the boiled evaporation is the best. The little crabs, known as the crabs, have been marketed by crab farmers since June. So it's a good dish to make, like, towed crabs and greasy crabs, and even a bite of the shell in the mouth, and the meat comes out of the mouth with the pressure, and it's satisfied. Crabs are a classic food for the gang, because the crabs themselves are of high quality, so there's no shortage of household products, and it's not easy to fail, but it's also difficult to cook. I am doing this with a slight change of approach, as Mr. Zhou Zhou Zhou Zhou said, and that of Master Zhou. First of all, we're going to pick up the hard crabs, and everything is going to be two, so we're going to have to put the roasted wheat on the opening to keep the crabs out. Put some oil in the pot, put crab flour on one side of the pan and then pour it into a ginger and fry it together, soy wine, and when the gas rises, the smell of sauce comes out of the old and drawn sauce. Then water, sugar, for a few minutes. At this point, if you like pastries, you can have them, you can also have beans. When the crabs are boiled, when the juice is thick, a little vinegar, a little oil, a little pot. It can also be made of barley flour, which makes the sauce thicker and more delicious。
VicentaLakin
Based on interviews and research before mushrooms, I found that there were different approaches to soy beef. So just for information. Before discussing the issue of the North-South divide with a friend, he said that their cooking was not sugar, and that in Shanghai we needed sugar for many foods, especially cuisine, which was not cheap. I'm sorry, before you study the recipe, you have to look into the style of the place. But the way that food is done is really very different in different regions. So, the soy beef in the private room can also be said to have a strong Shanghai smell and taste. I don't have to put a lot of cinnamon or a lot of cinnamon, or soy sauce. Anyway, the soy beef in my house is simple, mostly red sugar and raw. The combination of beef and red sugar is not good on the Internet, and perhaps not very good on the Internet these years. If you don't mind, you can replace it with ice sugar or white sugar, which is better than white sugar. This beef, like red roast beef, is a whole roast, a sliced piece, or red roast beef, which has to pick a cow's graft, and sometimes has a lot of cramps, and cut it out in a good texture. The whole process is relatively simple: it's always boiled, starting with a fire, changing it to a small one in the medium term, and finally gathering juice. Dad says red sugar can make beef go up because it's red, and it's more rosy, too. Brown sugar, as previously mentioned in the article, is also good for ice sugar. It's a good idea. It's about two hours old, and it's a time-consuming dish. After burning, the juice will be dry, cooled, condensed, the beef will be cooled before it is easy to cut, cooled more hard than when it's hot, the soup will freeze, the soup will be boiled open, the beef tablet will be poured into the microwave, and it will be better to eat. There's another way to do that, with some sesame oil and some sauce, a little bit, a little bit, a little bit, a little onion, a little beef。
