Can fat sausage be burned with turtledoves?

I think the two of them would taste good if they were to cook it together, and I think the texture would be very good, very tasty.

Fat sausages can be burned with turtledoves without any problems, and you can add condiments according to your taste.

It is okay to cook the fat sausage and turtledove together, and it tastes very good. It is best to clean the fat sausage in advance and soak it in soda overnight.

Ingredients: 500 grams of pork intestine, 150 grams of green and red peppers, 50 grams of water fungus.

1 green onion, 1 piece of ginger, 3 cloves of garlic, tablespoons of cooking wine and light soy sauce, 3 teaspoons of refined salt, 1 teaspoon of monosodium glutamate and sesame oil, 3 teaspoons of starch, 1 tablespoon of peanut oil.

Method: 1. Wash and cook the pig's large intestine until it is eight mature, change the knife into triangular slices, and marinate it with cooking wine and ginger.

2. Cut the fungus and green and red peppers into triangular slices, slice the ginger, cut the green onion into sections, and pat the garlic into a puree.

3. Add the bottom oil to the pot and add green onions and garlic to the pot, add green, red pepper, fungus, refined salt and monosodium glutamate and stir-fry out of the pot.

4. Add the bottom oil to the pot, stir-fry the large intestine of the pig, add refined salt, light soy sauce and cooking wine, then add the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken out of the pot.

There is no conflict between these two ingredients and they can be eaten together

I haven't heard of this way of eating.

Is it very possible to burn it with turtledoves? No, that's a bit of a smell, and there's no turtle dove, and there's no smell of chicken, it's just a stinky taste.

Well, it must smell weird, right? I don't mind if they cook together.

Yes, it is best served in the braised way.

Fat sausage can be fired with turtledoves.

1.Cooked rice.

Wash the rice, then leave it for about 20 minutes before adding water (the ratio of rice to water is about 1:1) and boiling. This allows the rice grains to be fully hydrated. If you don't soak in too much water, the rice may lose its original flavor. The rice that comes out of this way is fragrant and won't be undercooked.

2.Scrambled eggs with tomatoes.

a.Eggs should be scrambled until they are about 7 ripe, and do not put tomatoes and then put eggs directlyGinger and garlic should be stir-fried before putting in the tomatoes.

c.Finally, add the ketchup. This adds color and flavor.

3.Steamed fish.

Put the ginger slices underneath. Fishy, fish meat is also more delicious4Broccoli and carrots should be stir-fried with hot water before stir-frying, otherwise they will have a green taste.

Peel the tomatoes wisely: Scrape the entire skin with a spoon but don't scratch the skin.

Referring to making rice? Or cooking?

If you want to cook rice, for example, soak it in water for 20 minutes before it starts to cook, and the rice will be more fragrant and tasteful.

For example, if you are making mutton, whether it is soup or braised or the like, add two tablespoons (small spoons of soup) vinegar 30 minutes before cooking, the taste is more fragrant, and you can also remove the fishy and greasy.

Cook? Do you mean cooking rice or stir-frying?

The color and flavor are complete, arousing people's appetite, delicious taste, crispy on the outside and tender on the inside.

For the practice of yuba, it is actually very simpleWe can cook according to our preferences, and the resulting yuba is our favorite food, not just a dish.

1. Cold bean curd. For cold bean curd, it is my favorite dish, although its cooking method is very simple, but you must adjust the taste well, otherwise it will be particularly unpalatable. First of all, we should soak the yuba in water and wait for it to soften slowly. Secondly, we boil the soaked yuba in water, and then pick it up and let it cool; Finally, we need to take out a small bowl and add a small amount of light soy sauce, dark soy sauce, sesame oil, pepper oil, oyster sauce, salt, chicken essence, sugar, crushed peanuts, white sesame seeds, and then cut in an appropriate amount of coriander, shallots, and finally put the seasoned condiments into the yuba, so that the delicious cold yuba is made.

The ** of yuba is not particularly expensive, but we still don't choose to waste ingredients in the process of cooking, we can go to the Internet to learn the relevant video screen to stir-fry, which is also a way to improve our cooking skillsI hope that everyone will adopt this concept.

The fried pork with yuba is fragrant, and there are only two large bowls of rice. Soak the yuba in warm water first, so that it will taste good when cooked. After the pork is stir-fried and eight ripe, pour in the yuba and cover the lid, and simmer for five minutes before serving.

Yuba can be stir-fried with pork, put in a lot of garlic sprouts, such a stir-fry method can make the taste very good, such a way to eat is quite crispy.

Yuba salad is the most delicious, the yuba is cooked, and then spices such as vinegar, sugar, chili pepper, oil, salt and other seasonings are added, and the yuba is very delicious.

Pork stewed vermicelli, technique: anthropomorphic.

A stove and an iron pot allow the pork and vermicelli to be successfully reunited, and the combination of each other allows the northerners to fully enjoy the delicious taste that belongs to winter.

Carrying a three-foot long knife, and cutting the white noodles, a spoonful of fragrant meat marinade, eating a round belly sweating, a finger of the index finger, a thumb of the "Dumb Hello" is good!

1. Compare --- example: write about what is in a food in your hometown.

2. Metaphors--- for example: the naan in Xinjiang is round like a plate.

Anthropomorphism, column numbers and other techniques can be used.

Metaphor: Grilled squid

You give it to you.

Figures of speech hand depict food bar hope you.

Pork stewed vermicelli hand: Proposed.

Iron pot at the mouth of the stove.

Let the pork and vermicelli be reunited.

Combine to let Beichong enjoy.

It is a winter delicacy.

Because if you steam the dragon fish directly, the meat of the dragon fish will become older, and the odor in the body can not be removed, so when we cook the dragon fish, we will generally add some seasonings to it to marinate, and then put it in the pot to steam。Only in this way can we retain the freshness and tenderness of the fish meat as much as possible, which can satisfy our appetite, and at the same time, the nutrition of the fish can be retained to a greater extent to meet our own needs. <>

In our daily life, we can eat more and more dishes, because our current life is not as fast as before, and the food from all over the world is transported to us through continuous transportation. Therefore, we can say that we don't need to go too far to buy the dishes we want to eat, so there are many, many ingredients on our table, and even some fish that we have not seen before, we can see that in our lives, the fish we often eat are mainly some grass carp silver carp, and even some crucian carp, but there is a fish that we should be relatively rare, this kind of fish is called dragon fish. <>

The characteristics of this fish are very obvious, that is, it is very durable, even if you cook its meat will not become too spicy, at the same time its meat is very tender, when you eat it is like a ball of water, it will slide into your stomach, this is mainly because it has very few spines in the body, so it is also very convenient for us to eat in the process, and the high-protein nutrition can also meet our life needs to a large extent. <>

We had better pour out these steamed soups, because these soups are not conducive to our digestive tract if they are eaten in the stomach, in summary, steamed dragon fish is a special delicacy, but before steaming, we must not put it directly into the pot, the first thing we have to do is to wash it, and then marinate it with some cooking wine and minced garlic. Only in this way can the umami in his body be better discharged.