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Report on the trial use of wild Arctic shrimp in Canada
Every day at home, the breakfast is rice porridge, steamed buns or rolls of flour. The family like to eat the rolls with stuffing. The reason why the last steamed rolls were not loved by anyone. I used to buy steamed buns with meat stuffing. Thi... ...
Braised Spanish mackerel with garlic bolt and beancurd
The common people in Jiaodong are fond of Spanish mackerel, which is characterized by less meat and cheaper price. Shenma Spanish mackerel dumplings. Braised Spanish mackerel and baked Spanish mackerel are always delicious. The restaurant usuall... ...
Steamed perch with pepper
Perch is usually steamed. The way of this fish is also steamed. But with a little Hangzhou pepper, it looks a little more colorful. The taste is still plain.
Sauerkraut in oyster sauce
I've made lettuce with oyster sauce before. I bought cabbage today. It's a surprise. It'll be delicious if I make it in this way.
Wild Arctic shrimp with garlic
Canada's wild Arctic shrimp is really delicious without any seasoning. Authentic taste. Fresh. Today, I took out one with my mouth. It didn't thaw. Keep fresh with your mouth full. If you want to stimulate the flavor, you have to mash garlic. Yo... ...
Rice with shrimp and sliced egg
I have the honor to participate in the trial of Canadian wild Arctic shrimp this time. Thank you very much. I love Arctic shrimp very much. It tastes fresh and sweet. The meat is tight and elastic. The taste and quality are very good. Especially... ...
Original fresh Arctic shrimp
Today is my mother's birthday. I loved my mother's Arctic shrimp very much when I was a child. It's this little shrimp. It's simply boiled in water and stained with raw soy sauce. It's allowed to suck the sweet taste of the shrimp itself and the... ...
Trial use of Canadian wild Arctic shrimp
The trial bag is really not enough to eat. Ha ha. It's a rare chance. I always want to try more ways to eat. Just do a little at a time. My husband said it's not enough for him to stuff his teeth. Although the operation of scalded shrimp is simp... ...
It's easy to make a family feast dish with scallion and sea cucumber
This braised sea cucumber with Scallion has always been a reserved item in my family's dinner menu. Because sea cucumber is often mentioned in the collocation of abalone wing ginseng , this dish will be a little grand whether it is on the table ... ...
Braised carp
My husband's friend sent two big carp. It's Jiang carp. I don't understand these. I don't know too many ways. I just want to have the most primitive braised fish. Plus the all-purpose secret braised fish juice. It's done in an hour. (expanded)
Braised hairtail in brown sauce
Hairtail is one of the most common seafood in people's homes. For hairtail, my most unforgettable memory is the picture of my parents' welfare when I was a child. A group of adults gathered in a circle to weigh a hairtail with a scale bar, which... ...
Braised carp
Freshwater fish used to be eaten infrequently. When they arrived in the mainland, they often couldn't. I'm a fish lover. Now I eat carp and grass carp most often. Braised carp tastes great. Grass carp often makes pickled fish.
Steamed hairtail with snow vegetables
When I was a child, I didn't have rich materials. My small county town had to wait for a long line to buy hairtail fish, which was sold only during the Spring Festival. After the mother bought the hairtail, she went to the gills and scales to cl... ...
Fried clam with soy sauce
Meretrix meretrix is delicious, nutritious, high in protein content, reasonable in amino acid composition and proportion. It can be used as human nutrition and green food and is favored by consumers. Match with the same delicious, nutritious hig... ...
Fried prawn in soy sauce
Try a new dish
Shrimp and chicken porridge
I'm very sorry. The new moon has been missing for a long time. Because the food studio opened on January 19, there were many preparatory work and orders after opening. So I didn't have time to take photos and upload logs after I received the Arc... ...
