Shanghai snacks
VicentaLakin
Small cages are one of the few classic snacks in Shanghai, characterized by thin skins, plumes and fresh taste. In high-class hotels and snack shops and breakfast shops, it's the most famous and the most famous. There's a small cage in the front shop, and friends who've been here must have the impression that there's always a long line next to the Nine Curve Bridge, one or two hours. In Shanghai, a small cage of South Shang is over 100 years old. The heart of the small cage in South Shang is made of carcass, no onions, no garlic, only a little gingermock and cedar, salt, sauce, sugar and water. The skin is made of non-fermented flour. Scrambled cages, small gargarts, like pagodas, in a translucent form, yellow, a bag of soup, mouthfuls and taste. It tastes better if you eat with ginger silk and vinegar and a bowl of egg silk soup. South Shang Xiao Cage is the traditional name of South Shang Town, on the outskirts of Shanghai. Because of its small form, the skin is translucent, and the special cages are evaporated. The last time I got some fragrance, I put it down and made a soup cage, it was twice, it was the first time that the juice was too thick, it didn't feel like "a bag of soup" after the bite, and it was twice
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。
VicentaLakin
In my mind, Dad's always been a chef. Since I started going into the kitchen, I've been told that I'm going to do more than Dad, but I've been telling them I'm not going to burn, we're not going to do an axe, Dad's classics are not going to go beyond that. Dad's cooking is good, and I think there's some genetics in it. So I'm self-taught. When I was a kid, I used to eat his cooking. I had a party at home every year. I always laughed at him and said you were the same. His old brand is pork chops, shrimp nuts and roast ducks. Even though they are three, they are the Books of the Book. The introduction to the tip of the tongue was preceded by a special introduction to Shanghai, with pork chops. The pork chops in Shanghai must be served with a little spicy sauce。
