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Article introduction

The dining room is to be in a lot of places a kind of some places, no matter be,the place waits in large company, the dining room is the mainest place of people repast. Of course, the food that can make in the dining room also has a lot of to plant, e.g. Chinese cabbage the noodles made from bean or sweet potato starch that stew, green pepper scrambles egg, tiger skin green pepper, it is the food of dining room caldron that has distinguishing feature quite. Below, introduce practice of these 3 kinds of alimental in detail for everybody.

Cookbook of caldron of dining room characteristic

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One, Chinese cabbage stews noodles made from bean or sweet potato starch

Those who need preparation advocate makings have: Chinese cabbage and cutlet (soy bloats be soiled) , condiment has oil, green, ginger, garlic, do chili, sesame paste, gallinaceous essence and salt.

Practice:

Oil is burned inside 1. boiler, green, ginger, garlic, chili is put to explode after heat fry, put cutlet to fry to 7 maturity.

2. Chinese cabbage leaves boiler, break up fry moment, add water, noodles made from bean or sweet potato starch, bean curd, build boiler shell, in 15-20 of small fire stew minute.

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Molten of noodles made from bean or sweet potato starch, chinese cabbage sees ripe when, put sesame paste to break up fry, the boiler on the lid is built a bit stew, the essence that add chicken, salt can.

Cookbook of caldron of dining room characteristic

2, green pepper scrambles egg

Feed capable person: Earthy egg 3, green pepper 1, the head of garlic 2 bead, unripeForum of 1000 the Long Feng that spend a net

1000 beautiful community of Shanghai
Ginger 1, rapeseed oil a few of right amount, cooking wine, salt is right amount

Cooking step:

1. prepares all feeding material, ginger forgets be patted.

2. cuts green pepper Cheng Xiaoling form piece, the head of garlic cuts end, ginger cuts end, my home child does not like to eat ginger, often be to brush ginger mud.

3. egg joins break up of a few cooking wine, join cooking wine to be able to make an egg fleeciness.

Oil of right amount edible is added in 4. boiler, egg fluid is entered after oily heat.

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5. look, the egg is very fleeciness, search an area.

6. is fried in cake of egg of boiler lieutenant general diffuse.

7. pushs the egg boiler at the same time, put green pepper and end of ginger the head of garlic, stir-fry before stewing fries half minutes, give sweet smell can.

8. mixes fry divide evenly, andShanghai Long Feng forum

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Join right amount salt to flavor.

9. a moment ago hit the bowl of the egg to add a few clear water, mix even.

10. breaks up fry moment to be able to give boiler. Flavoring is less, can reflect more piece feed capable person originally flavour.

Cookbook of caldron of dining room characteristic

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3, tiger skin green pepper

Feed capable person: Green pepper 6 root, oil are 2 spoon, crude smoke one spoon, salt 2 grams, candy one spoon, vinegar 2 spoon, garlic 2 valve

Cooking step:

1. general pointed any of several hot spice plants is abluent, ministry of cut away the base of a fruit, can dig up seed with small spoon.

If 2. is pointed any of several hot spice plants is longer, can half-and-half dissections. If compare small, can delimit gently in the surface a few small, compare tasty so.

3. garlic cuts garlic powder. Will unripe smoke, sweet vinegar, candy and salt are moved into flavour juice in the bowl.

Oil is put in 4. pan, small fire is added to in 45 into heat. Put the green pepper that wipes water portion in boiler. Need often searchs an area and press green pepper gently with boiler shovel, make pointed any of several hot spice plants every can be heated is even skin of decoct Cheng Hu, fill piece stand-by.

5. heats up boiler cool oil, put garlic powder stir-fry before stewing sweet.

6. enters the juice of mix up, break up fry heat to boiling.

The green pepper with good decoct 7. falls into boiler, turn over divide evenly tasty. Wait for boiler can go out when Shang Zhinong is stiff. Like sauce thicker stiff can tick off trifling water starch.

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