Into the taste

Wen / Chen Mengxiang

ask a few friends at home, potluck, it was on the platter of beef stewed in a big pile of additional praise. She said:

half salt brine to a half Stewed beef only for the purposes, should be back to buy the beef chunks in brine into the pot, the result must be reduced cooked meat, even though the surface part of the salty, taste the internal still missing. I stewed beef is: the tendons of meat cut into large pieces fist, first with water to a rolling boil seven mature, in the case of fresh beef, cook two or three hours; the case of imports of frozen beef, cook a half hour on it. Sheung Shui is important roll pan immediately after the switch to gentle heat, should not well done boiling soup, such as that of beef will be cooked tightening.

the seven mature tendons, remove the pot into the halogen, halogen pot allocation, is nothing more than onions, ginger, spices, soy sauce, salt, wine. Cook the remaining beef soup, Jia Luobu Ye Hao, tomato, onion Ye Hao, delicious bowl of good soup can be made. Halogen pot cooking, but also a slow boil and a half hours, an immediate ceasefire, any marinated meat in the soup, soak half a day at least three hours, re-lights the fire and boil it, cook the meat pole melted, remove, cool After the biopsy, movie people will taste. However, if the heat was cut, even if the sharp edge, it is difficult to cut and the meat will be cooked for enough to touch the delicate too.

Lucai not so tasty, stir-fried salad, also had tasty was delicious. For example, various fried green vegetables, to become so beautiful, tips are well done oil heat, stir fry quick; add salt if the middle of speculation, often brackish uneven. When the pot heat the oil, the first salt, then pour into dish, fried dish out the soup was not salty, pale leaves.

cold dishes, such as dried shrimps mixed with spinach, dried shrimps should be first with Steamed soft, Zhancheng debris, boiled spinach with boiling water, cut into pieces, squeeze moisture. The point is salt and soy sauce, vinegar, first in small bowl and mix thoroughly, once the salt dissolves, and then transferred sesame oil, and oil to mix with this triple that two things. If just sprinkle a handful of salt, vinegar and pour a son, will be a mix out of the acid, a salt, quite palatable.


if mixed with a mixed silk, such as carrots, lettuce or green peppers and other wire, they have to take also is a small amount of salt to take salt, salt is very short, otherwise it will be particularly non-stick mix taste. And cucumber, if Paisui clear mix, of course, is to take to get salt, squeeze water, together with soy sauce, sesame oil, vinegar mixed with it; if shredded and mixed with the other things, this cucumber so it can not be salt, a salt to soft collapsed, changing chaos into a ball of silk.

ordinary tossed salad, all thought that plus you can buy the salad dressing, in fact, more than salad dressing is heavy sweet and salty enough, and I always will be potatoes, diced carrots, the first three and ham slightly thin salt and mix well, and so serve, and then add the small cucumber, squeezed into the salad dressing, and so will not be pickled cucumber draw water, the other will not only sweet and not salty.

short, cooking with, and do not seek teacher, learning skills, as long as is never too time-consuming and cumbersome, what dishes are to be thinking, naturally, can make a delicious sausage filling palatability.

of: Chen Mengxiang