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What are the delicacies that make you linger?

Osaka barbecue: Osaka barbecue is rich in ingredients and rich in flavor, and the nourishing sound and smell of roasting are unforgettable. Italian pizza: the crisp and full-bodied cheese of the pizza is unforgettable and is a classic in the memory of the taste buds. New Orleans grilled eel: the spicy and crispy New Orleans grilled eel is a unique and unforgettable taste experience.

Beijing Roast Duck: this is a Beijing dish with a long history. It is famous for its crispy skin and tender meat. Italian pizza: this delicious pastry originated in Naples, Italy, with rich flavors and a variety of choices. Japanese sushi: this is a traditional cuisine from Japan, famous for its fresh ingredients and unique craftsmanship.

Noodles with Soy Bean Paste, Beijing Style Beijing is a place with a large population in China. as the capital, it accommodates people from all over the world and inherits a variety of traditional snacks. Speaking of famous snacks in Beijing, there are countless kinds of breakfast alone. today we introduce the more representative Noodles with Soy Bean Paste, Beijing Style.

How is fried ice made? What kind of ingredients do you need?

1. Raw materials for fried ice: there are many flavors of fried ice, such as honey beans, strawberries, bananas, mung beans, pineapples, watermelons, passion fruits, ergot, corn, red beans, pineapple, papaya, etc., all using concentrated fried ice powder as raw materials, stir-fried with milk and honey, and add a few raisins or cherries.

2. that is, the rapid freezing pot. This special frying pan can reduce the temperature to-40 ℃ in half a minute. The raw material of fried ice is not ice, but freshly squeezed fruit juice. Nowadays, there are more and more fried ice, which has not only increased the variety, but also added colors, such as fruit juice fried ice, cream fried ice, etc., the texture of the fried ice is smooth and melted into the mouth, which has a different flavor compared with the cold drinks produced by the freezing mechanism.

3. Pay attention to the selection of materials: the main raw materials of Chaozhou fried ice are sugar water and various ingredients. The quality of sugar water directly affects the taste of fried ice, usually boiled with brown sugar or black sugar, so that the fried ice will be more sweet. Ingredients can be chosen according to personal preferences, such as red beans, mung beans, taro, peanuts, shredded coconut, etc., but to ensure that the ingredients are fresh and taste soft and waxy. Control of heat: in the process of frying ice, the control of heat is very important.

Question 1: what raw materials do you need to fry ice? To be more specific, the fried cake does not have any raw materials, it is just like ice cream, but it should be kept in the pan and stir-fried at the same time. There are in Chaozhou. Question 2: how is fried ice made? What kind of ingredients do you need? We sold this thing in our family! So I don't need Baidu to solve it for you. Haha.

How to cook malt and milk

Throw dried Hawthorn slices and fried malt into clean water to take a bath, wash them clean and remove them to drain. Add water 400ml to the pan, put the washed fried malt and dried Hawthorn slices into the pan, bring to a boil over high heat. Turn to low heat and continue to cook for 15 minutes. Don't forget to keep stirring with small shovels to prevent them from sticking to the bottom of the pot.

Take 1x3 raw malt, add water and soak in a small milk pan for 10-20 minutes. First boil over high heat, then turn to low heat to simmer, and finally simmer until the malt becomes a picture. Put it in a thermos cup and drink it as water. You can return the milk in 3-5 days.

Suggestion: drinking method: about 2 liters of water, boil, put into a bag of mugi-cha, and then boil for about 5-10 minutes. Girls who do not want to cook can soak directly in boiling water and drink after 15 minutes. It tastes better. You can use soaking in the office. If you don't want to drink hot in summer, put the soaked mugi-cha in the fridge. It will be a good summer drink.

The common practice of ergot cakes how to make ergot cakes

1. Add a little oil to the pan and fry the ergot until golden on both sides. Add a little water halfway, and the crust will be flexible and will not dry. 12 is delicious with porridge side dishes.

2. Take a ham sausage and cut it into even cubes. Add 3 eggs to the bowl, add chopped onions, ham sausage, rice and salt, and stir well. Put cooking oil in the pot, heat the oil and pour in the stirred rice. Flatten the rice and fry over low heat until golden on both sides. Put it on a plate, sprinkle with ketchup and fry the rice cake.

3. Blanch the withered horse vegetables in boiling water, remove them and drain them. Wash the ergot, blanch it with boiling water and drain. Cut the spring onions and ginger into fines and beat the eggs. In a large bowl, add the dried horse vegetables, ergot, chopped spring onions and ginger, eggs, salt, soy sauce and sugar to the bowl and stir well. Take a small bowl, pour the right amount of cooking oil into the bowl, and steam the bowl in a steamer.

How to cook ergot with withered horse vegetables?

Blanch the withered horse vegetables in boiling water, remove and drain. Wash the ergot, blanch it with boiling water and drain. Cut the spring onions and ginger into fines and beat the eggs. In a large bowl, add the dried horse vegetables, ergot, chopped spring onions and ginger, eggs, salt, soy sauce and sugar to the bowl and stir well. Take a small bowl, pour the right amount of cooking oil into the bowl, and steam the bowl in a steamer.

How to make shepherd's purse fish dumplings

1. Remove all the old leaves from the shepherd's purse to be preserved, then clean it, boil the water in the pot, add the right amount of salt and oil, put the shepherd's purse into the boiled water, blanch it thoroughly and remove it from the cold. The cold shepherd's purse squeezes out the water by hand as much as possible, and then kneads it into a lump according to the amount of each portion.

2. Wash the salmon bought from the market, put a knife close to the fish skin and remove the whole piece of meat. Chop it up a little bit and drop your own lemon. Chop slightly, not as fine as minced meat, almost somewhere between minced pork and minced meat. Season with sugar, salt and light soy sauce. Put the eggs and mix well. Chop the shepherd's purse and pinch the water, then put it into the salmon stuffing and stir hard together.

Wash shepherd's purse, blanch it with boiling water, squeeze out the water, cut it into pieces, stir with some oil and prepare for use. Wash and chop pork and set aside. Wash the shrimps and set aside. Mix minced meat with shrimp, add salt, sugar, wine, minced ginger, chopped onions, pepper, fresh soy sauce, sesame oil, refined oil and stir in one direction. Add shepherd's purse and stir well.

Generally speaking, one jin of dumpling skin can be filled with one jin of stuffing. What kind of stuffing it looks like. Leek to salt hemp out of the water, then mix with meat or eggs to open the shrimp skin. I eat half a jin of leeks and a jin of minced meat or eggs at home. Minced meat stuffing with green beans and corn at 1:1:1. Shepherd's purse and mushroom meat stuffing.

5. Shepherd's purse dumplings: fresh shepherd's purse is washed and chopped, mixed with minced pork, shrimp or other meat, mixed with appropriate amount of salt, soy sauce, sesame oil and other seasonings, wrapped in dumpling skin, then cooked or steamed. Shepherd's purse is a very popular home-cooked dish combined with the fragrance of shepherd's purse and the delicious meat stuffing. Shepherd's purse bean curd soup: Cook shepherd's purse and tender tofu together into a soup, add the right amount of salt, chicken essence and pepper to season.

6. Put the fresh meat stuffing, minced cowpea, chopped fungus, chopped carrots, chopped onions and chopped ginger into a prepared bowl, add seasoning: salt, cooking wine, sesame oil, oyster sauce, light soy sauce, and beat the dumpling stuffing in one direction. Cowpea, carrot, fungus fresh meat stuffing is ready. Tip: cowpeas as dumplings stuffing must first blanch water, let it cut off, so that it is easier to cook thoroughly.