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28/03/2011

after tomato

 

From simple starting, on the one hand makes on the other hand the lessons learned: In the pot puts the oil, the oil must burn the heat, can put the vegetable to get down, the small colza, the bean sprouts and so on want the fire to fry quickly, quick ripe time puts the salt, little puts a spot first, tastes salty pale, adds insufficiently again. The soy sauce must use the quality to be good, I have used more than 20 year sea day sign, is also a friend introduced that three varieties, two have sufficed: Top grade Jin Biaosheng pulls out the king, the cold food in sauce stir-fried dish uses, color shallow taste salty fresh; The top grade straw mushroom always pulls out, red-roast or when halogen vegetable colors uses, little puts a spot first, compared to yours goal color shallow somewhat, because must add lives pulls out, when heat grilled meat or cow mutton, should better not put the salt, main Canada lives pulls out. Buys a bottle of Zhang Yu sign gold medal brandy again, when the cooking wine uses, the quality is very good, is originally makes the western-style food to use, although price expensive, but the amount used is very each time small, generally the heat grilled meat (the easiest to use good streaky pork), puts the oil first, hot, puts the meat, the fire fries to the water drying, adds the brandy, 500-750 grams meats add 3/4-1 covers (brandy bottle cap), fries does, then adds always pulls out - lives pulls out, then turns on the water, the submergence meat, the fire boils, changes the slow fire,
maintains condition which in pot's Shui Si opens must opens, until you thought rottenly, the fire received does the water,Adds the pepper little monosodium glutamate, then. Introduces several simple vegetables and the wheaten food, for reference: (1) prepares food: First, simple eggplant procedure: The eggplant cuts the slanting knife block, places in the wok with cooking oil to explode softly, takes out the eggplant, the oil comes out, to remain but actually little, puts the garlic end to explode the fragrance, pours into the eggplant, adds the sea day sign to live pulls out, the flame cooks in a covered vessel 1-2 minutes, adds the pepper and the little monosodium glutamate. Saves the oil procedure: The eggplant cuts the slanting knife block, places in the water to soak several minutes, takes out little flowings does, in the pot refuels (when quantity peace stir-fried dish almost), puts the garlic end to explode the fragrance, pours into the eggplant, turns fries several, adds the sea day sign to live pulls out, the flame cooks in a covered vessel several minutes, adds the pepper and the little monosodium glutamate.
Teaches you several simple hopes to have the help to you The tomato scramble eggs four procedures: Procedure one: [material]: Egg 3, tomato 150 grams, vegetable oil 4 soupspoon, salt, monosodium glutamate respectively right amount, sugar 1 soupspoon. [step]: 1st, after tomato cleaning, with boils sets the hair, skins, goes to the peduncle, the slice is ready to be used. 2nd, infiltrates in the bowl the egg, adds the salt,

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whips fully with the chopsticks is ready to be used evenly. 3rd, the wok puts the oil 3 soupspoon to burn the heat, puts in the pot the egg to fry is ripe abundant is ready to be used. 4th, the surplus oil will burn the heat, gets down the tomato piece to stir-fry before stewing fries, puts the salt, the sugar to fry the moment,
pours into the egg to turn fries several pot namely to become. [attention]: When stirs fry system this vegetable, wants the strong fire to be intensive. Procedure two: [material]: Egg 5, tomato 150 grams, green beans 50 grams, vegetable oil 6 soupspoon, salty 1 teaspoon, sugar 2 soupspoon, monosodium glutamate right amount. [step]: 1st,
after tomato cleaning, with boils sets the hair, skins, goes to the peduncle, the cutting and slicing is ready to be used; The green beans kernel boils thoroughly with the boiling water, bails out drainings does the moisture content to be ready to be used. 2nd, infiltrates in the bowl the egg, adds the little salt, whips fully with the chopsticks is ready to be used evenly.

3rd, the wok puts on the strong fire, puts the oil to burn the heat, pours into stirs the good egg fluid, after frying ripe, gets down the tomato, the green beans kernel, finally under the sugar, the salt, the monosodium glutamate, move salty pale,after frying the uniform, pot namely to become. [attention]: When stirs fry system this vegetable, wants the strong fire to be intensive, maintains the tomato crisp and tender. Procedure three: [material]: Egg 4, tomato 150 grams, lard 5 soupspoon, salt,offshore company formation

 

 sugar respectively right amount, water starch 2 soupspoon. [step]: 1st, after tomato cleaning, with boils sets the hair, skins, goes to the peduncle, the slice is ready to be used. 2nd, infiltrates in the bowl the egg, adds the salt, the water starch, whips fully with the chopsticks is ready to be used evenly. 3rd, the wok puts on the medium baking temperature, puts the lard to burn the heat, pours into stirs the good egg fluid, after the egg inflates, fries with the spatula disperses, the shovel leaves is ready to be used. 4th, keeps Yu Youshao to be hot, gets down the tomato to stir-fry before stewing fries, puts the sugar, pours into the egg with to fry again, adds the right amount salt to move salty pale, after frying the uniform, pot namely to become. [attention]: In the egg adds water the starch to be possible to cause the egg feeling in the mouth to be crisper slides. Procedure four: [material]: Egg 4, tomato 150 grams,

 small hot pepper 3, oil 5 soupspoon, salt, sugar respectively right amount, water starch 2 soupspoon. [step]: 1st, after tomato cleaning, with boils sets the hair, skins, goes to the peduncle, the slice is ready to be used; The small hot pepper goes to the peduncle to go to the seed to cut the scrap to be ready to be used. 2nd, infiltrates in the bowl the egg, adds the salt, the water starch, whips fully with the chopsticks is ready to be used evenly. 3rd, the wok puts on the medium baking temperature, puts the oil to burn the heat, pours into stirs the good egg fluid, after the egg inflates, fries with the spatula disperses, the shovel leaves is ready to be used. 4th, keeps Yu Youshao to be hot, gets down the tomato, the hot pepper to stir-fry before stewing fries, puts the sugar, pours into the egg with to fry again, adds the right amount salt to move salty pale, after frying the uniform, pot namely to become. First red-roasted pork procedure: 1st,company formation

 the streaky pork which buys back (is that kind of lean meat and fat once stack-up shape) slivered 1 centimeter square (thickness, no matter, by all means length and breadth); 2nd, in the pot puts the oil (to put spot), after the heat, puts in the sugar (white sugar also to be possible) a bucket (to be possible to put spot), fries (in this time pot should brave thick smoke until sticking, do not fear). Pours into cuts the good meat and the seasoning (the thick piece's ginger, Cheng Ban (do not pulverize) the garlic, the Chinese cinnamon, the dry hot pepper, the star anise, the orange skin (non-dried orange peel)), fries three minutes greatly irritably, by now the meat turned the scarlet red; 3rd, joined the salt right amount, always to pull out a bucket, the vinegar 1/5 bucket, the sugar half bucket, the cooking wine two buckets, the chicken fine half bucket, the consomme (cold water also to be possible) to the submergence meat 3 millimeters, the fire to boil (starts to brave fragrance); 4th, pours into the stew-pot flame to boil for 1-and-a-half hours, Tang Ying are very this time few, and assumes sticks the thick shape (, if soup are too many may fire cook down, but must stand looks), joins the green pepper (is not very fat that kind of pimento), but the dot coriander, then tastes salty pale, cooks 3 minutes again. 5th, in mouth waterdrop before pot in vegetable on table, and, in others did not know under the premise eats one again secretly. Second red-roasted pork procedure: The red-roasted pork may say that is a simple dish, the different place, the different person, the procedure is definitely dissimilar. I come out for the first time, offers together the red-roasted pork, for the fellow gluttonous elder brothers, 

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the gluttonous elder sister solution slanders. Buys the meat certainly to buy the belt skin's streaky pork basically, the fat, the lean meat occupies half respectively, certainly must bring the pigskin, otherwise simply does not do. The meat cleaning cuts the block, 2 centimeters square, the water used is not clear, takes the pot to drain the oil right amount (me directly to use peanut oil), after oil heat, puts the meat to enter the pot, explodes! Explodes this working procedure must have; first, the fat in lard *, eats is not greasy; second, may increase the meat the fragrance (individual experience ............The fire do not too fierce), explodes to the meat semblance somewhat golden yellow, ceases fire, the meat bails out, the oil pours. In addition takes a pot off the fire, drains the oil right amount, puts in the onion, the ginger, the Chinese prickly ash to stir-fry before stewing fries, reminds specially, must put the garlic, slightly pats, skins, does not need to cut, entire puts, a component head, stir-fries before stewing together at least fries to leaves the fragrance, then very important - - do not forget to put the sugar! The crystal sugar is best, the white sugar is also good, 1 soupspoon, (I put 2 spoons at least,) does not need to fear puts many, the meat is the wedding candy. Then pours into the soy sauce, do not be too many. The movement must be quick, otherwise the sugar can stick. After boiling the juice, pours into explodes the good meat, turns fries, poured into the clear water (to have bone soup to be best, what a pity I did not have free time to boil), set up company

then - - on pressure cooker! (if has time, or does not have pressure cooker, that slowly cooks, one hour, more rotten is at least better, period do not forget to add water). In pressure cooker's Shui Yilue overflowed the meat then, added the salt, added the aniseed, the fire boils, covers the top head cooked in a covered vessel boils 25 minutes later, ceases fire the natural cooling, after not pressure uncapped, opened fire again received the juice thickly, after the juice, adds a monosodium glutamate spot, ceased fire the pot, fragrant Third red-roasted pork procedure: The white meat slivers the suitable size the block. Then the clear 5 minutes fishes in the boiling water, goes to the fishy smell taste, goes to the spume! (secret recipe: Adds a white liquor to be best! ) the seasoning prepares first: In the Chinese prickly ash, the aniseed, the Chinese cinnamon, the ginger, the onion, the cooking wine, the soy sauce wok puts the little oil, gets down the white granulated sugar, fries the soy-and-sugar sauce. Keeps out the color to fry the achievement to under prepare the good seasoning immediately, gets down enters the flesh lump! as soon as (had the bubbling meaning to want the thing under slightly! ) along with likes also being possible personally to put to do the hot pepper to go in fries together, the color might bright somewhat, the feeling in the mouth also rich very good colors, be possible to add water, then and so on water boiled ~~~ Shui Kaihou,

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put the fire slightly cooks may! (I experience am two hours) and so on Shui Sheng am not many, puts the salt, the fire receives the juice then Onion oil taro   Material: Small taro, thin fragrant onion   Procedure: 

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 1st, cleans the taro, throws in the boiling water, boils 20 minutes, has bailed out the cold water husk   2nd, the taro cutting and slicing, puts in the plate

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 3rd, in the small bowl sets free a captured animal pulls out, the vinegar little, the white sugar little, mixes evenly   4th, the thin fragrant onion cuts to pieces puts in the small bowl, in the pot burns the hot oil, the pouring to the thin fragrant onion on, namely becomes the onion oil, again onion oil pouring to seasoning bowl, even pouring to taro on good