Western food
VicentaLakin
We don't sell salmon in this small town. The day I went out to study, went to the largest supermarket in the country, and found that there were salmon on the sideboards in the sushi cabinet, a small box, a dozen dollars, not very expensive, and bought some home, and my colleagues said that I was crazy, and I saw food, and it was untreated, hundreds of kilometres of road, and brought some fish bones home。
VicentaLakin
the pasta is amazing, even if it is a very simple ingredient, it can be easily “upgraded” as long as it is done properly, and tuna, bacon, mackerel, shrimp meat and even all kinds of cheese can be combined. today it is the most basic tomato pasta, accompanied by a fast-hand salad and sugared fruit for dessert, with hands on the recipe, which consists of three parts, pasta, salad and fruit dessert, three parts that can be made at the same time, 8min for the pasta, 10min for the oven, and the spare time to prepare for the remainder。
VicentaLakin
This looks familiar! But if you do it, you'll have a completely different stew experience. I think it's a sauerkraut, and it's easy to put on a cold and slow roast, and the process is simple, except for a few minor points before we do it: first, why cook in the oven? This is about the knowledge associated with slow cooking, which is two difficult concepts: slow cooking and low-temperature cooking. The higher the temperature, the shorter the cooking time, the shorter the cooking time is done in minutes; the lower the temperature, the longer the cooking time is required, for example, slow stew, the hour will never escape. How low is the temperature? In addition, fire temperatures are generally 600-800 degrees, and in general domestic ovens can be adjusted to 70-230 degrees, i.e., if the fire is used with minimum fire power, the local temperature of the fire is high and the boiling point is easily reached during slow stew. Shouldn't it boil? For stew, cooking below boiling point for long periods of time makes it easier to extract fresh ingredients while at the same time ensuring that the meat is not dry, that too much gravy is not lost because of large heat streams, and that the taste of the soup is very different, and that there are some wonderful things to say that you can eat and understand. Why use tomato cans? Fresh tomatoes are of course good, but the quality of the tomatoes that we can buy at hand is unstable, the variety of delicious varieties (such as plumtomato) is not easy to buy, and the different tastes of the year are uncertain, while the tomato cans are the best-skilled tomatoes of the year, the raw fruit go-to-skin cans (without the odor), the sour and sweetness of the aroma, and there will be a preferred soft taste through the sealed cans, so the choice of the tomato cans is an important basis for cooking. I think it's nice for Annalisa's Pelati to go to Pimprumtomato, easy to buy at the supermarket, a can of about a dozen, tastes good。
VicentaLakin
it's easy to make people feel confident enough to try it, especially if there's a pot full of meat, vegetables and soup, so the taratouilles are so popular, huh, and slow cooking gives them time to react, sweet? it's not a problem – actually, for a pot of stew, there are some “formulas” that can be used, perhaps called some cuisine tricks, of course, pure natural methods, and some of the important elements that make the cuisine delicious. so, the smell of home-grown stew can be unique, but the essence can never be different. let's look at the food first, then we'll list it。
