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  • [the practice of thick gravy of strong-smelling preserved bean curd] _ does _ how to do –

    2019年5月13日 By wh1 0 comments

    Article introduction

    Strong-smelling preserved bean curd smells this kind smelly the food dispute that tastes sweet often suffers person gay, and strong-smelling preserved bean curd is most important isShanghai noble baby communicates an area

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    The flavour of its thick gravy, and can say the soul of strong-smelling preserved bean curd is on this thick gravy. A kind of good thick gravy can let strong-smelling preserved bean curd all the more delicate and if the thick gravy of a kind of not up to much also is met,destroyed strong-smelling preserved bean curd, have a lot of people very curious to the practice of thick gravy of strong-smelling preserved bean curd, strong-smelling preserved bean curd introduces belowForum of baby of new Shanghai noble

    Shanghai noble baby communicates an area
    The practice of thick gravy.

    The practice of thick gravy of strong-smelling preserved bean curd

    One, the control of next makings time: Grow with three-colored amaranth season is initiative begin next makings, all sorts of stock are OKNew love Shanghai is opposite with the city touch forum

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    Differ seasonally according to growing, the proportion that increases 4 kilograms of cold boiled water and 0.5 kilograms of salt according to 5 kilograms of fresh material respectively expects below one by one. Namely when season what makings issues what material in proportion first, come only till the recipe medium makings falls entirely.

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    The practice of thick gravy of strong-smelling preserved bean curd

    2, expect when the delicacy of season by recipe general (do not include snow course) abluent, drop doing, mincing, boil in appear and the crock is being put after refrigeration, if have old stew in soy sauce much better in the crock. Licorice is bungled gently in person with the back of a knife blade flat cut grow for 50, 100 millimeter left and right sides. Additional add Chinese prickly ash, salt and cold boiled water in proportion (if soup of bamboo shoot juice can replace) of cold boiled water directly, if snow dish need not be thoroughlied cook, direct and abluent, drop doing, explode with salt bloat and mincing hind join.

    The practice of thick gravy of strong-smelling preserved bean curd

    After fermenting burden is put into the crock naturally, make its natural ferment. After smelly bittern produces full-bodied aroma and little taste after a year, just can use. Ferment in nature period inside, should expect bittern agitate two arrive 3 times, make its ferment even. Forum of Shanghai noble baby

    Shanghai noble baby
    When using, after taking thick gravy, makings broken bits still can be deposited in container, as old bittern makings, let its continue to ferment. This has profit very much to adding the special flavor of bittern. 1000 beautiful nets of Shanghai make friend

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    If pass when year long, the crude fibre in the crock is residual and overmuch, but fish out one part, join partial virgin material in proportion next. Smelly bittern can be used for a long time repeatedly go down, become costlier more, flavour is more full-bodied, the taste of strong-smelling preserved bean curd that bubble makes is better.

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