Siheyuan: tomb robbing? I am serious about hunting.

Chapter 807 Soy Sauce

He pointed to the snow slope in the distance, "Right over there, it rolled three times." Lin Xiaoman chuckled, "So the senior also had such an embarrassing moment." "Everyone falls down." Chen Yang looked at the sunset in the sky, "The important thing is that you can stand up after falling down and continue to slide down." He turned to look at her, his eyes gentle and firm, "Just like you overcame your fear of skiing, just like Su Qing bravely got on the cable car today." The lights of the ski resort lit up one after another, dyeing the falling snowflakes golden. Lin Xiaoman suddenly remembered what her father said, it turned out that true courage is not never falling, but still believing that there is a more beautiful scenery ahead after falling. She took a sip of ginger tea, and the warmth spread from her throat to her heart. On the return bus, Su Qing fell asleep against the window, with tiny ice crystals on her eyelashes. Chen Yang sat next to her and whispered, "There will be night skiing activities at the ski resort next week. Do you want to come again? This time I will teach you how to slide out a beautiful arc." Lin Xiaoman looked at the snow scene flying outside the window, and the street lights made the snow crystal clear. She nodded, the corners of her mouth rising unconsciously: "Okay, it's a deal."

Cooking on the Tip of the Tongue Chapter 1.1: Basic Kitchen Tips 1.2 Essential Kitchen Tools To do your job well, you must first sharpen your tools. Before embarking on your cooking journey, it is crucial to understand and prepare the right tools. A sharp chef's knife is the core of cutting ingredients, and can easily handle meat and vegetables; a high-temperature resistant wok is suitable for Chinese stir-frying, and even heating can quickly lock in the freshness of ingredients; the oven is the "magic box" for baking enthusiasts, and can easily handle everything from crispy cookies to soft cakes. In addition, small tools such as measuring cups, timers, and rolling pins can also bring many conveniences to cooking. 1.3 Ingredients Purchase and Storage Fresh ingredients are the basis of deliciousness. When purchasing vegetables, observe their color and texture, and give priority to those with no spots on the surface and tender leaves; pay attention to the color and smell of meat, and fresh meat is shiny and has no peculiar smell. Learning to store ingredients correctly can extend their shelf life. Leafy vegetables should be wrapped in kitchen paper and placed in a fresh-keeping bag for refrigeration; meat can be divided into small portions, sealed and frozen, and taken out as needed. 2.1 Basic cooking skills Cutting is the first step in cooking. Different cutting methods such as shreds, dices, slices, and cubes will affect the cooking time and taste of the ingredients. Blanching can remove oxalic acid from vegetables and blood from meat; marinating can make the ingredients more flavorful; mastering the heat is also critical. Stir-frying over high heat is suitable for fresh and tender ingredients, while slow cooking over low heat can make the meat soft and mellow. Chapter 2.2: Classic Chinese Dishes 3.1 Home Cooking Series Fish-flavored Shredded Pork: Cut the pork tenderloin into shreds and marinate with cooking wine, light soy sauce, and starch. Shred fungus, carrots, and lettuce for later use. Prepare a bowl of fish-flavored sauce, which is made by mixing light soy sauce, vinegar, sugar, starch, and water in proportion. Heat oil in a pan, sauté minced garlic, ginger, and pickled pepper, add shredded pork and stir-fry until it changes color, add side dishes and stir-fry, pour in the fish-flavored sauce, and stir-fry quickly and evenly. It tastes sweet and sour and is appetizing. Kung Pao Chicken: Dice the chicken breast and marinate with salt, cooking wine, and starch. Fry the peanuts for later use. Prepare onion, ginger, garlic, dried chili peppers, and Sichuan peppercorns. Sauce: Mix soy sauce, vinegar, sugar, starch, and water. Heat oil in a pan, add diced chicken and stir-fry until it changes color. Heat oil again, sauté dried chili peppers, Sichuan peppercorns, onion, ginger, and garlic, add diced chicken, cucumber, and carrot and stir-fry, pour in the sauce, and finally add peanuts, stir-fry evenly and serve. 3.2 Classic dishes Peking duck: Select high-quality Peking duck, clean it, and scald the skin with boiling water to make the duck skin tight. Apply a mixture of maltose and white vinegar and let it dry. Hang the duck in the oven and roast it over fruit wood charcoal, turning it over constantly during the process until the duck skin is golden and crispy. Pay attention to the knife skills when slicing the duck. Each slice must have skin and meat, and it should be served with pancakes, scallion shreds, cucumber strips, and sweet noodle sauce. Roll it up and eat it for a rich taste. Buddha Jumps Over the Wall: Prepare a variety of precious ingredients such as abalone, sea cucumber, shark fin, scallops, and fish maw, and soak them in advance. Put the ingredients in layers into a ceramic container, add soup stock, Shaoxing wine and other seasonings, seal it and simmer for several hours. The flavors of various ingredients blend together, and the soup is rich and mellow, rich in nutrition. Chapter 150: Western Food Preparation 50 Main Dishes and Soups Spaghetti Bolognese: Chop the beef, dice onions, carrots and celery. Heat oil in a pan, sauté onions, add minced beef and stir-fry until it changes color, add carrots and celery and stir-fry. Add tomato sauce, tomato paste, and water, stew until thick, and add salt, black pepper and other seasonings. Cook the pasta, drain the water, mix with the meat sauce, and sprinkle with shredded Parmesan cheese and chopped parsley. Cream of Mushroom Soup: After the butter melts, sauté the diced onion, add the shiitake mushroom slices and stir-fry. Pour in the flour and stir until evenly mixed, slowly add milk and chicken soup, and stir until thick. Add salt, black pepper, and light cream to season, cook until the soup is smooth, and finally sprinkle some bread cubes and chopped parsley. 180 Baking dessert Chiffon cake: Separate the egg yolks and egg whites, add corn oil, milk, and low-gluten flour to the egg yolks and stir to make a batter. Add white sugar to the egg whites and beat until hard foam. Stir the meringue and egg yolk batter evenly three times, pour into the mold, and shake out the bubbles. Put it in the preheated oven and bake at 15c for about 20 minutes. After taking it out of the oven, turn it upside down and let it cool. The taste is delicate and soft. Chocolate cookies: After the butter is softened, add white sugar and brown sugar to beat. Add egg liquid and stir evenly, sift in low-gluten flour, cocoa powder, baking soda, and knead into dough. Divide the dough into small pieces, roll them into balls and flatten them, put them in a baking tray, and garnish them with chocolate beans. Bake in the oven at 4.1c for 4.2-170 minutes. The cookies are crispy on the outside and soft on the inside, full of rich chocolate aroma. Chapter 180: Japanese cuisine preparation 5.1 Sushi and sashimi Salmon sushi: Prepare sushi rice, add sushi vinegar after it is cooked, mix well, and let it cool. Slice the salmon thinly, take an appropriate amount of sushi rice and shape it into an oval shape, place the salmon slices on the rice ball, press it gently with your hands, and finally season it with mustard and soy sauce. Sashimi platter: Choose fresh salmon, tuna, Arctic scallops and other sashimi ingredients, and cut them into appropriate thickness with a sharp knife. When arranging the dish, you can pair it with perilla leaves, ginger slices, and mustard. When eating, dip it in soy sauce to feel the original flavor of the ingredients. Soups and fried foods Miso soup: Put kelp and bonito flakes into a pot, add an appropriate amount of water, cook over low heat to bring out the freshness, and then remove it. Add tofu, kelp, shiitake mushrooms and other ingredients and cook until cooked. Finally, add miso sauce, stir until melted, and sprinkle with chopped green onions. It tastes delicious and is rich in nutrition. Tempura: Prepare fresh shrimp and vegetables (such as eggplant, pumpkin, onion, etc.). Prepare the batter, mix low-gluten flour, corn starch, and ice water, and stir until there are no particles. Coat the ingredients with batter, fry them in -c oil until golden and crispy, remove from the oil and drain, and serve with tempura sauce. Chapter : Creative cooking and nutritional matching