banquet dishes
VicentaLakin
an old beijing "kyo soy" dish, which is famous for the sauce. the sauce is so rich and sweet, and i've been able to improve it by replacing it with "sweet sauce" with "sweet sauce" with "sweet sauce." the table is another "fruitful flower" and "round and full." innovative foods for the cuisine sauce: 200 grams of pork, 2 pages thin, 1 onion, 1 cucumber, 1 carrot, 3 ginger, 1 egg, appropriate vegetable oil. triple 1: 2 g salt, 1 spoon of wine, 1 g of pepper powder, 1 egg clean, a little vegetable oil. trim 2: a spoon of sweet sauce, a small spoon of raw sugar, 4 grams of sugar, 5 grams of starch, appropriate water. the method of manufacture of the larvae is to twirl the pig's rib in silk, and to put it in the sauce 1 and to mix it evenly in the direction of the clockwise. scratch cucumbers and carrots (which can also be cut with a twirl) and take a white piece from the middle and cut it into thin silk. cut the ginger blades and take a little onion and ginger. the thin pages were immersed in open water for four to five minutes to filtration. scratch the plate and wash it with open water, spread the thin pages on it, put the cut cucumbers and carrots on the thin pages, and onions on the thin pages, so that the fabric can be condensed in order to make it easier to roll, so that it can pick up. then it cuts, prepares a basin, sets a 100-page volume around the basin in a circle. it's hot and hot in the pot. it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, and it's hot, it's hot, and it's hot, and it's hot. rewinding of the two tunes of the sauce continues to be rolled to the middle of the visceral pan。
VicentaLakin
The practice is simple, short-lived, shaving the inside of the body for about 10 minutes, evaporating the cage for 8 to 10 minutes and completing it in more than 20 minutes. The processing of fish pickled has been repeated for 10 minutes and, after many comparisons, this step has been omitted. Seniors have revealed that the fish that is salted doesn't have the taste of the fish that is evaporated directly, and that when it is steamed, you just have to put two slices of ginger on the fish, which makes the fish smell different, and you just have to pour out the soup from the plate after the fish is evaporated, and then put onions, heat oil, and steam fish oil, which is rare. Read the opening remarks carefully, the details are all here。
