foreign food
VicentaLakin
Chef Zhang Min taught you the other day at Kitchenparty in Citysuper, simple, smelly and pure, Iberianporkloin, the main thing from Spain, the sun-fed acorns, the best growing environment, and if I had not learned, I wouldn't have dared to taste the good pork. If it is not easy to buy it, the same can be done with the farmer's black-haired pork, and as much as possible with less water in the unknown. I learned it with my friends at Citysuper's kitchenparty, the simplest way, the best way to eat, the Iberianporkloin from Spain, the black-haired pig, the sun-eating acorn, the best growing environment, and if I hadn't learned, I wouldn't have dared to try and cook pork like this. If it is not easy to buy it, the same can be done with the farmer's black-haired pork, and as much as possible with less water in the unknown
VicentaLakin
We all prefer easy-to-people foods because they have a good taste that you can feel without having to feel deeply. Today's meatloaf is a Japanese dish that can easily reach the table, and it's more steady at home than a fish sushi, which is rare when you do it. Deep frying is the traditional practice of Japanese meatcakes and the best way to cook, but there are a few small problems that have to be taken care of, first of all, the need for a lot of oil, which is a little waste and a little trouble for Chinese families who do not often make fried food; and, in spite of the use of enough oil, it is difficult to grasp the flames of cheese-cracked meat, which cannot grow old, but also the heat-to-heated fluidization of the heart cannot spill. On these two issues, I used the Western Chef's little trick to blow up and bake, so that the meatloaf's shell was soft at the same time as the temperature, the timing was accurate and the internal ripening was no longer difficult。
