Recipe: Office Sandwich

A quite easy made sandwich, I usually make it as an evening snack.

Material:
1, Supermarket white bread. Don't like to eat bread crust friend can choose Garden sandwich bread.
2, 2 eggs, cheese, cucumber, beans, tomatoes and other appropriate amount, depending on what kind of sandwich would you like to eat.
3, Salad decoration, thousand island sauce dressing and so on for their flavors of soy sauce.

Practice:
1 on the bread, take a small amount of egg liquid evenly on one side or two sides is ok.
2 in small heat pan, apply a thin layer of oil in the pan.
3 will have one side of the egg liquid by two slices of bread baked on surface of the pot, turn over from time to time and see how is baked. If the roast golden brown out of the pot. If both sides of the egg liquid, please do the same thing.
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4 will spread in the remaining egg liquid in pan burnt egg skin, like broken egg can crush.
5 eggs leather cover on the baked bread, and your favorite materials such as cheese slices, cucumber silk, etc., salad dressing on the squeeze. Cover with another piece of bread, package will be the two level with a knife cut diagonally into four, can be made into four small pieces of sandwich.

Recipes: Dongpo pork

To cook Dongpo pork, needs to select streaky pork washed clean, cut into cubes, sand mat onion ginger under a pot, pork skin good toward the bottom, add rice wine, soy sauce, sugar and bring to a boil, turn tenderly braised 2 hours. Some home or in restaurants, saute anise flavor, such as stewed meat again.

But do this step yet, stew meat and skin up, code in a large bowl, pour the boiling juice, on boiler steam for 30 minutes.

The table dongpo meat, often eat a bite, superposition of triple feeling: pork skin, fat tender, lean meat tender, the grease in the early and simmer walked off, fat but not greasy, taste fragrant meat, the rice is delicious.

Said to dongpo pork, have to mention a words and their stories: su shi was huangzhou, found here cheap delicious pork, but other people don't understand, then wrote the first doggerel: "his good pork, price and other dirt. The rich get refused to eat, the poor don't understand cooking. Slow fire, less water, when the temperature of foot since its beauty. The daily up and hit a bowl, mo tube filled with their king."

But the folk legend, this dish has a more grass-roots comes from. Northern song dynasty god XiNing ten years in April, su shi to flare xuzhou the year. Who thought of, July 7, the Yellow River burst unexpectedly in alliance consisting of cao village area. On 21 August, flood waters of xuzhou, water level and two zhangs eight feet high, and the people worried. Su shi led soldiers and civilians to flood control, to keep the xuzhou city, after the construction of water conservancy projects, also built "su causeway". The people appreciate Sue's adult, kill pig with yellow rice wine to send. Sue lives family cooked pork, with wine also pay for the people, but my family understand a pork dishes with rice wine, unexpectedly made of pork is more delicious, achievement of one party.

Think of this story, today in the aroma of dongpo pork is a little bit of feeling: "alone le le than the lele, together with all of you to eat meat, an unexpected bliss. Dongpo adult if you want to do with his meat, is probably will get a few years don't want to see stewed pork?!"

Recipe:Soy sauce chicken wings

My gourmet life started in soy sauce chicken wings. This aroma, delicious, easy made dish, is the first dish I learnt, Every time I cook chicken wings, while smelling the aroma of soy sauce and spices swallow saliva.

Methods to sum up only two words: decoct, boil. Wash chicken wings and, on each side make three cutting knife, slightly fry in a pan, then transferred to their favorite sauce, sauce and spices can follow one's inclinations according to taste, I like to use Chinese prickly ash and soy sauce, cooked chicken wings bright juicy, salty flavor and not common.

Add water and sauce, chicken wings, turns soft fire boil simmer slow fire. The most tempting moment not chicken wings entrance to the moment, but lies in the countless times turn the subtle balance of both expected and patience when

chicken wings. As sauce permeate skin becomes thick, Chinese prickly ash produced chemical action, and the mixture of soy sauce fragrance around the kitchen. Then broken heart itch, delicate balancing act, "pa", turn off the heat, open to eat.
Cooked in soy sauce chicken wings, absorbing the fragrant air sauce, a bit "zi" noise from the will. Skin sipped hot, full bilge plump, al dente, chicken tender, juicy, took the first bite could no longer pretend sven, eat up. Taste the cage opened the door and wanted to tender chicken and aromatic liquid all close to the stomach.

A better feeling of favorable response from others. In soy sauce chicken wings the table at a time, there would be pretty quickly. Cook did not explore the world of the good way? This very simple home cooking, need not care about knife work unfinished, seasoning nor multiple steps, simple and practical, has a warm heart to warm the power of the stomach.

Recipe: To be a happy vegetarian

The grail vegetable should be my original recipe. Origin is my diarrhea for a couple of days, in addition to go to a hospital, according to doctor's advice, "only vegetarian, no oil." After eating this dish, I really loved this flavor.

Main ingredient is a cabbage, literally hand piece washed; 
The carrot slices as you like; Tomatoes two knife open. Hot pot did not put oil or water, directly put the ingredients into the pot. If you can put a few mushrooms, or fungus, taste better. And potato chips, can completely replace the staple food. Should not only keep food flavor, but also can't paste pot, the secret is to cover the pot, slow cook.

Three or four minutes after the flip, sprinkle a little salt, do not need other spices. The pan is not lost steam, food braised soon, food and nutrition can also be very good. Just when the fire is a full pan, has now been condensed into a full plate, eat vegetables soup, satisfaction arises spontaneously.

Recipe: mother's Caipu omelete

Caipu is just salted dried turnip, but chaozhou people love it. Cooked porridge dishes needs it, fish also, even eat steamed vermicelli roll needs Caipu too.
When I was a child, only holiday back to chaozhou idle lives. Tide people eating simple, summer often boil a pot of white porridge at noon with a few dishes, for kid, this kind of food it makes his mouth intolerant.  The only thing that can coax me finish the dinner was salted eggs. Wrapped in lard of fluffy grains of sweet, add egg well-developed, golden one dish, extremely attractive.
Salted Caipu eggs is my mother's favorite. Grandma born in a big family, don't understand the cooking; My mother when I was young in the dining hall meal for a long time, not fine cooking skills. For my cook, my mother was enjoyed it, what I do, she always say "nice to eat." Several times I do hit chiffon cakes or bread baking and something else, frustrated when to throw in the trash, she always stop me "that's okay. I love to eat." Go out to eat with her, asked her if she want to eat what, she is always careless said "see you, I really love to eat", so I also two yum to take her to eat all kinds of strange, also heart to feel it's good to my mom I don't need to worry about!
Once on a business trip back, see her cough, knew that she must have chronic bronchitis made again, also won't go to see a doctor. Said to say either good or bad to take her to the hospital, has been near noon. "When asked what she want, she still is ok, see you." I once fire, yelling at her a sentence "what you want to eat!" She just replied, "you do want to eat salted eggs", heart pain suddenly very sparse.
No one to love to eat anything, but people are willing to eat anything for you. I think my mom.

How to make Salted Caipu eggs
1 piece of about 100 grams, the material: salted egg three only, a little sugar
1. Eggs sent; Vegetables shred breast biopsy and then cut into granule
2. Big fire heat pot, don't put oil, after Caipu jumping in the pot, add some sugar.
3. Add the salted grain egg liquid, under the fire in the lard, slow, and cook double side turns golden, out of the pot.

Japanese omelette and obsession

If sushi rolls are entry-level, thick egg burn is bullying entry-level Japanese food to the poor. It is to do a good job, must first sharpen his typical example. To prepare for a successful thick egg to burn, there must be a pot of abnormal surface smooth, heat evenly, maintain the best standby state of the non-stick pan.

The specific approach:
1 will you want to add the ingredients dicing. Suitable for thick egg dicing burning material with ham, carrots, beans (cut into thin wafer), onion, etc.
The truth is, rich colors a little more Japanese.
2 the dicing ingredients to the pan and fry ripe after scooping up for later use.
The truth is, green grain don't have to fry.
3 at least two eggs into egg mixture after add salt to taste.
The truth is, the egg is too thin egg to burn, hollow. Can't add water or eggs will be too soft, can't afford to roll.

Key steps:
Fried the ingredients, probably with a layer of thin oil pan. In the open fire, pour 1/3 of the egg liquid in the pan, spread over the entire surface. Before the egg liquid ganjiang 1/3 ingredients on the eggs. Bread Fried seven or eight mature, can start to roll over. Nice roll cone in a pan, to add a third egg liquid, it is the same, repeat 3 times.
Fool all know that the truth is, the more repetitions, thick egg cooked the higher altitude.
This way, don't leave with eggs, is really a correct nonsense. Away from the unique fragrance of water molecules so that eggs be amplified. If you do is ham and beans material, it will be a soft brittle, dip in a little tomato sauce or chili sauce are so match. Side bite, yellow and red, green, sandwiched between thousand layers, that kind of feeling like what senior food to eat at home. You ah, actually, but is in the eating our soil of slag off "egg cake", but it is suffering from obsessive-compulsive disorder of folding layer one thousand.

Treat yourself, Chinese vegetable soup

Guangdong people love of soup already possessed. Since the childhood parents and grandparents will be proud of their soup is long. "I this pot of green bean pot dove for the over for 4 hours, genuine materials, absolutely can't drink outside." Father of old fire soup, blend of ingredients in stewed for a long period of time evolution, thick aroma entrance like eating meat, swinging to the bottom of the bowl have to last a few drops of soup, soup slag is don't want to let go.
Later, people gradually is pointed out that the old fire soup of cantonese gout caused by excessive purine easily. Along with the media questioning that cantonese entrenched dependence of old fire soup is slowly disintegrating. My old fire soup also less, instead, the cooking time is short of clear vegetable soup, guangdong people generally referred to as "roll soup", also have the older generation Shang Shuitai qing, and call it "ghost" water.
But there is also a vegetable soup can let me willing to give up the old fire soup, and even other dinner, this is "tomato vegetable soup".
This is my grandmother soup from guangzhou local newspaper column to see the menu of improved (under each ingredient is different, of course), the main material is tomatoes, potatoes, carrots, corn, onion... Would be a simple, shade is appropriate, not to show off as the old fire soup, but not turned out to be the "water" of the light used.
Tomato vegetable soup is indescribable sweet aroma, light powdery orange. Tomato into delicate and charming colour and lustre, release the sweet corn, onion emitting fragrance, carrots, given the freshness, and potatoes, give the taste of the soup thick mellow, delicious is concentrated on the all vegetable soup. Hot drink, sweet sweet throat, mild scent through the intestines and stomach spread to every cell. Drink the soup and surprised, "" soup slag are at their best, full of corn and carrots, a sweet flavor, tomatoes and potatoes are also preserve their shape and tender taste, only the onion have completely melt in the soup, could no longer see the epidermis shallow purple.
I can not eat meat, but I never do not drink soup. Meat was tear and chewing the pleasure of conquest, and drink soup is temperature, is dense, soup is slippery after throat feeling refreshed.

Attach the practice of this soup (ingredients according to be fond of increase or decrease) :
Material: two tomatoes, sweet corn, 1/2 onion, carrots, potatoes;

Steps:
1. Tomatoes cut every four disc; Corn cut into two sections; Slice the onion; The carrot slices; Potato slices; Food clean.
2. In the bottom of the pot pour a little vegetable oil, stir-fry slightly Fried tomatoes and potatoes first (vegetable oil is suitable for low temperature cooking, so to time shoulds not be too long). Then the rest of the materials into the water, turn a small fire after the fire boil, less than 40 minutes, salt.
Upgrade Tips:
1. Add two pieces of fillet or upgrade the pork, soup more sweet.
2. The physiological period girl paper, please add 1-2 slices ginger, warm drink, then eat soup slag, absolute can warm body and mind, not letter you try.