aphrodisiac
LucasKuhlman
In several blogs, I introduced many different styles of stir-fried vegetables suitable for home making. China people like to eat stir-fried vegetables, but China's stir-fried vegetables are diverse and ever-changing. You will never be able to learn them all over your life. This is also an objective reason why it is difficult for foreigners to learn the essence of China's diet. Because it has too many practices and almost no rules to follow. <br />If you want to learn China food well, it will be very difficult to learn it without expert advice and hard work. Even if you learn some making methods and basic skills, it will only be superficial. <br />The understanding of making China food is very important. As the saying goes, the master leads the door and practices himself. Three parts learn skills and seven parts practice hard. This is the difference and uniqueness between China food culture and Western food culture. People have control over their weight. As long as they master the formula, everyone can make it. But China food is different. For the same dish, there are many practices across China. This also reflects the charm of China food. The harder it is to learn, the more mysterious it is, the more attractive it will be! It is also the essence of China's major cuisines and forms a relatively complete system of Chinese food culture. It has been passed down and developed for thousands of years, but it is always in the process of constant change! <br />Imagine that if China didn't have stir-fried vegetables on the dining table, it would be difficult for ordinary China to accept and adapt to it. In fact, many dishes can be changed at will. As long as you use your brain a little, you can make the taste you like. If it is accepted by others, it is a good dish! <br />Today, we make a family stir-fried "Cashew Scrambled Beef" that people in the north and south can cook. This dish is quick and easy to make, is delicious, and is most suitable for home making. <br />The "fried beef with cashew nuts" can be made into several dishes that are slightly spicy or not spicy. The one made today is slightly spicy. The specific method is as follows;
JoyJaskolski
"Beijing-style Three Prawns" is a famous seafood dish in Beijing. These three types of shrimp are "braised prawns in oil, pipa prawns and Luohan prawns". The three methods are one stewed, one fried, and two cooked. Among them, the most famous is the "Arhat Prawns" made by double combat. It comes from the court and is a famous dish in the Manchu and Han banquet, but the authentic court practice has long been lost. At present, the best dish you can eat in Beijing is the Luohan Prawns made by Tan's Cuisine at Beijing Hotel. <br />"Luohan Prawns" is actually another name for eating two prawns. When making, chop the prawns from the middle. The upper part of the shrimp is fired and the tail is fried. The two methods have two flavors. After being cooked, they are put together on a plate. The color looks gorgeous and beautiful, one is strong and the other is crispy, and it tastes unique! The reason why I know is that I had it once a few years ago when a friend invited me. It tasted really good! <br />"Luohan Prawns" may seem exquisite, high-end and expensive, but in fact it is not complicated to make. The main ingredient is prawns. Cut the prawns in half, use seasoning on the head, simmer shredded green onion, shredded ginger, garlic slices, rice wine, salt, white sugar, etc., leave the tail behind, peel the meat part and break it with a knife, smear one side of the meat with shrimp minced, dip the other side with egg liquid and bread crumbs, and then fry it until done. Finally, put the two different methods of prawns on one plate, one red and one yellow look beautiful, and taste very beautiful! <br />You can use this as a big dish at home, which can definitely set off the atmosphere of a family banquet! As Christmas approaches, last year we made roast turkey. This year, Da Chao Shao specially dedicated this dish to friends, so that everyone can add a beautiful style to their own table and feast their families. Hehe! The specific practices are as follows;
GustWelch
"Sauce beef" can be bought all over the country. I have eaten sauced beef from many places, but I think Beijing's sauced beef and stewed mutton are still delicious. <br />Meat made with soy sauce, as the name suggests, is made using sauce methods. You must use old Beijing yellow sauce to be authentic and taste mellow. In many places, miso soup blended with soy sauce and soy sauce is used. The meat produced by the sauce is very dark in color and tastes much inferior. Some even have a strange smell! <br />Spices used for sauced meat must be complete. In principle, less heavy spices should be added and more light spices can be added. Each spice must be matched just right to reflect the special taste of sauced beef. <br />The most famous one of the "pickled beef, roasted mutton, stewed mutton" in old Beijing is the famous "Yuesheng Zhai", which has a history of hundreds of years. What makes its practice different is that it strictly adheres to the traditional blending of old soup and the use of heat during the sauce making process. <br />The sauce beef made by "Yueshengzhai" every day must be mixed with a certain amount of old soup. Moreover, the firepower and sauce making time must be enough, and must not be sloppy. The spices use homemade ground spice powder rather than the ingredients used. The taste of the meat is extraordinary, and the tempting aroma can be smelled from a long distance! <br />In Beijing, the business of sauce beef and mutton is generally run by Hui masters, and the taste is special! I heard from the old master that usually more star anise is used for sauce beef, while more pepper is used for sauce mutton. Other spices used are the same. Due to the limited conditions for making at home, everything can only be simplified, but the main raw materials are indispensable. Otherwise, there will be no aroma of sauce beef and the flavor characteristics of old Beijing will be lost! <br />There is another most inconspicuous trick to sauce beef and mutton. In fact, it is both simple and important. That is, before sauce the meat, you must soak the meat for a few hours. Moreover, the meat cannot be blanched with boiling water. You must directly put the raw meat into the pot. Only then will the meat taste and cook quickly. <br />Today, we will make this old Beijing-style "sauce beef" according to the family's production method. Because I sauce a piece of beef and a piece of mutton at the same time, it is called "sauce beef, stewed mutton". The specific practices are as follows;
JayneMcLaughlin
Traditional Chinese medicine believes that silkworm chrysalis have the functions of warming yang and replenishing the kidney, expelling wind and removing dampness, and strengthening the spleen to eliminate accumulation. It is suitable for kidney yang deficiency, impotence and spermatorrhea, rheumatism and pain, malnutrition in children, etc. <br />Silkworm silkworm has so many benefits, of course I want to buy it and try it. However, it is said that people with allergies should not eat it because they will be allergic. Hehe, fortunately, I didn't. Seeing that there were fresh silkworm cocoons sold in the market and they were not expensive, I bought them for five yuan to try them out.
JazmyneBerge
Mutton is a wonderful product that helps Yuanyang, nourishes essence and blood, treats lung deficiency, and benefits strain. Because mutton contains higher calcium and iron than pork and beef, eating mutton is most beneficial to lung disease, tracheitis, asthma and anemia, postpartum deficiency of qi and blood, and all deficiency and cold disorders. As for tracheitis, coughing and cold coughing, you can be alleviated or cured by just drinking mutton soup. In fact, mutton is served with green onions, which tastes delicious and is a good choice for cold winter diet. <br /><br />Sauted mutton with green onions: Beijing cuisine, halal dishes, nourishing yang, strengthening waist and kidney, nourishing deficiency, nourishing body, conditioning mutton is smooth and tender, fresh and fragrant, and is wrapped in sauce, with endless aftertaste after eating. The meat is tender and has a slight aroma of green onions. [Baidu]
