Introducing a few dishes of the fishery class to talk about!

Clam winter melon soup - good taste, relieve heat.

Crucian carp and shrimp lotus seed soup - especially delicious, my family often makes it in summer.

Dry-roasted carp - more troublesome.

Radish shrimp seaweed soup - delicious.

One clear and two white (Nanhu Ling, shallot) shallots mixed with tofu, shepherd's cabbage, tofu shredded soup.

MSG and salt should be put in sparing, and you should taste it from time to time.

Green vegetable and tofu soup. Scrambled eggs with tomatoes. Stir-fried fungus with spinach.

Eat less salt, less MSG, less meat, more vegetables, and more green foods.

Shiitake mushrooms, cabbage, bitter gourd, cucumber, kale, choy sum, snow peas, 、、、

Staple foods include: porridge and noodles.

Dishes include: all kinds of vegetables, green cabbage, radish, Chinese cabbage, baby cabbage, tofu soup: less meat, tomato egg soup, seaweed egg soup.

For protein, eat some steamed fish, or fish soup.

Fruits, vegetables, mushrooms, soy products, fish and shrimp are light foods.

Generally, vegetarian dishes are considered light...

Fruits that are low in sugar should eat more vegetables, such as cucumbers, tomatoes, green peppers, and other foods that are also rich in vitamin C.

Remember to adopt it.

Coleslaw!! It is very simple when mixing, mainly because it takes a lot of time to prepare the dishes, and there is the use of seasonings, one person and one method (taste), everyone mixes out the taste is different, we have been doing cold dishes for more than 20 years, and we can sell about 800 a day, and it is easy to raise a family. As long as you make it delicious and taste pure.

Learning coleslaw depends on what region you are, if it's Sichuan, you can learn Sichuan coleslaw, and their characteristic is spicy.

The taste of the cold salad we mix is mainly Qing Tan, and you have to eat spicy and add it yourself, which is only suitable for stall sales, not the same as the cold salad made in the restaurant.

Make a special, not much! The taste should be good, and the knife skills should be good.

Pro, learning to mix cold dishes is learning in **?

Eat Cantonese food, or eat it steaming, it is very light.

Shanghainese people are more particular about eating.

Ordinary people will choose more talkative dishes when they dine at home;

If you go to the hotel for entertainment or business, you will order some sashimi (e.g., lobster, geoduck, shenghao, salmon, etc.) and some sweets.

As an international metropolis, Kender Chicken and McDonald's are of course indispensable.

In the summer, I went for a walk in the pedestrian street and looked at the many snacks selling on the roadside to know what I wanted to say.

In addition, Shanghai people have mainly eaten vegetables, and they pay attention to the dishes are dishes, and they will not stew him in a big pot like the Northeast masters, and generally do not add water when cooking. Craving soup? Just burn one more.

I like more oily and sweeter dishes.

Let's do it.

Cuisines from other places have to be localized.

Sichuan cuisine is also adapted to the taste of the local market, which will become a little sweeter.

Indeed, the new Shanghainese now like to eat any cuisine

I know that "spicy crayfish" is loved by all Shanghainese, hehe

The sea is inclusive, and Shanghainese love to eat everything.

The dishes eaten by Shanghainese are relatively sweet, and basically sugar is added to the dishes to taste.