It is indeed unpleasant to have a slight sensation.
One day, a newly married friend invited the eldest child to her house for a meal. She didn't eat cook art, but she actually wore a frog lens when cutting foreign aphrodisiacs, which made people feel sad. She asked, "Otherwise, how should I do it?" There was a lot of silence at the scene because no one knew the answer.
Later I loved cooking. Once, I went to a cooking class, and one of the ingredients was foreign ingredient. The teacher chatted with us on the side with a calm expression. Suddenly, a classmate asked: "Teacher, why don't you lose your eyes when cutting foreign aphrodisiac?" The teacher immediately came to his senses, "Hey, thank you for your reminder!" The phrase seemed to have forgotten to tell everyone the point, "Cutting foreign aphrodisiac requires a sharp knife." The principle is that when the foreign aphrodisiac cells are damaged, a stimulant will be released. If the stimulant knife is used to cut it quickly, the moisture will not flow out easily, and the stimulant will be reduced. "This is the way to go." He said, "I will sharpen the knife the day before I teach foreign aphrodisiac." He claimed that he was a man who sharpened the knife every night.
The flavor of the stew will disappear by cooking and heating; if stirred, it can be removed by ice-treatment. But some students said, "The spicy taste of foreign steak is very charming!" It is correct that every food has its own unique flavor, and it is also a good choice to maintain its original flavor in an appropriate manner.
Ranishi ribsIngredients: 1 kilogram and a half ribs, 2Ranishi, 1Ranishi, 5 cloves of garlic. Method:
1. It is recommended to buy long strips, or cut the meat into about 8 cm long for easy plate filling.
2. Cut the tart into pieces and soak it in cold water; cut the tart to 0.5 cm wide; smack the garlic.
3. Wash the ribs and wipe dry the moisture with a napkin, add 2 tablespoons of oil in the crock, fry until two sides are charred and taken out for use.
4. Wash the pot. Add 2 tablespoons of oil, add garlic and stew, and stir fry, add pork ribs, half a bowl of soy sauce, 1 bowl of water, cook over high heat and reduce heat to boil for half an hour. Check the pot at any time during the cooking process to see if water is needed to avoid burning the ingredients.
5. Add a plate and use a silk thread to make a sprinkle.
Instructions: This is the "Cheer's Dish" that a senior told me, but I made an improved version. The original method is to add 3 or 4 tarts, stir-fry half first, stir-fry the ribs softly, and then stir-fry the other half for half an hour. When the second half ants are fried, the first half ants has been blended with soup juice, which takes about 1 hour, and add rock sugar. The tarts ribs produced in this way are particularly fragrant and melt in the mouth of the tarts. I heard that customers all eat soft sausage first, and the good taste of sausage is very good with pork ribs. However, I like sausages with a little crispness, which only takes half an hour, and when stir-frying sausages, it will automatically produce a sweet taste, so there is no added sugar.
Ingredients: 1Overnacular, 1 box of pyropork slices, a few white sesame seeds
Method:
1. Cut theOvernacular, soak it in white water, and then dry it and prepare it.
2. Open the pork (or beef) meat slices bought from the supermarket, sprinkle a little salt, put the appropriate amount of radish in the middle, roll it up and use it, seal it facing down.
3. Take a flat bottom pot, add 1 teaspoon of oil, add the pork meat from Method 2, roll it up, turn on low heat, and fry until two sides are burnt yellow.
4. Add 1 tablespoon of ginger oil (or soy sauce cream) and 1 bowl of water, and put the ginger on for 30 seconds and cook.
5. Remove the pork meat from the plate, drizzle with sauce, and sprinkle some white sesame seeds.
Ingredients: stews, black fungus, stews, coriander stems
Method:
1. Cut the sauce into fine silk, place it in a plastic bag, add 1 teaspoon of salt, grab the seal, shake it thoroughly, let it sway for 5 minutes, and pour it into a container filled with white water.
2. Dry the water, soak it in white water (or ice water) for half an hour, and then dry the water and prepare it. Do this step twice to reduce the original spicy taste. If you want to have a little bit of flavour, you can omit the second time.
3. Wash the fungus and cut into fine seals, blanch and dry the water.
4. Take the stems of coriander and wash and prepare.
5. Remove the oil from the top of the fish jar, add 1 teaspoon of soy sauce cream and vinegar, and mix into the sauce.
6. Mix all ingredients with sauce and finally add the meat.
7. Mix and match the sausage with stewed sauce to create a new flavor.