Chinese Food
Complete introduction to authentic bittern production (no added version)
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[super food control] live broadcast of Xiaosu group - full introduction to authentic bitterness production of chaoshikong (no added version). The first live broadcast time is November 9 (Thursday) 18-0019-30, the second live broadcast time is November 16 (Thursday) 18-0019-30. Sign up for the live broadcast course method - Click the teacher's Avatar - select the classroom - pay for signing up. If you are interested in other live courses, you can choose other courses in homepage classroom. [talk about get to] the first course - boiled brine soup & marinated meat 1. Making poultry brine 2. How to remove fishy smell 3. Making caramel pigment 4. Identifying spices 5. How to make brine soup taste good 6. Precautions for brine 7. Special meat marinating method 8. How to make brine both q-play and taste the second course - dish brine & Management 1. Brine of dishes
Cooking ingredients
Cooking Steps
Step1:Jin Shuang Q has taste. No one can resist the temptation of duck neck.
Step2:Seriously open a pot of stewed soup. Throw in what you want to eat. It's instant delicious.
Step3:I'm really serious about halide.
Step4:I believe no girl doesn't like lotus root slices, potato chips, bean skin, kelp slices... Hahahah
Step5:Bang a duck's paw. Slowly... Enjoy it.
Step6:The first choice for the gourmand is the duck head with q-bombs. You know.
Step7:The most backbone taste - duck wings.
Step8:It's good to eat with your wings torn.
Step9:The duck intestines made by ourselves are clean, crispy and tasty.
Step10:Three or two duck gizzards can support a wine table.
Step11:Take out your own old brine soup. Marinate any bean skin as a snack.
Step12:Dinner at the weekend.
Step13:New Year's table.
Step14:Roll up together.
Cooking tips:There are skills in making delicious dishes.
