February**Dynamic Incentive Plan I. The journey of making cumin pork ribs.
Every time I mention "cumin pork ribs", the rich aroma and tender taste always come to my mind. It's not just a dish, it's a feast for the taste buds. Today, let me take you on a journey through the making of cumin ribs.
The starting point of the journey is the selection of materials. Fresh ribs are the soul of this dish, they are tender and have a hint of sweetness. Cumin, on the other hand, is the flavorist of this feast, and its unique aroma can instantly awaken all taste buds.
Next, we start pickling. Mix the pork ribs with light soy sauce, cooking wine, salt, sugar and other seasonings and marinate for 30 minutes. This process is like dressing the ribs in a fragrant coat that makes them even more delicious during the cooking process.
Then, it's time for frying. Place the marinated ribs in a pan and fry slowly over medium-low heat. As the oil temperature rises, the color of the ribs gradually turns golden, and the aroma is mouth-watering.
Finally, we sprinkle cumin powder. When cumin meets pork ribs, their aromas intertwine to form an irresistible **. At this moment, all the wait is worth it.
This is the end of the journey of making cumin pork ribs, but what remains in our hearts is the unforgettable delicacy. Every tasting is like a new journey, allowing us to swim in the world of taste buds.
IIA journey to make steamed abalone with vermicelli
Abalone has been a treasure of the sea since ancient times, and its delicious and nourishing properties have captivated countless people. And when the abalone meets the vermicelli, a delicious encounter unfolds in the steam. Today, let me take you on a journey through the production of steamed abalone with vermicelli.
First, we want to pick fresh abalone. Their shells are smooth and tightly closed, and the fleshy color of the abalone can be seen through the shells. With a gentle squeeze, the abalone opens its mouth and exudes a faint smell of the sea.
Handling abalone is a crucial step. Use a knife to gently separate the abalone meat from the shell, remove the internal organs, wash and cut into thin slices. The vermicelli needs to be soaked in warm water to soften the abalone so that it can better absorb the umami flavor of the abalone when steaming.
Next, let's make the sauce. Mix together minced garlic, ginger, soy sauce, oyster sauce, sugar and other seasonings, stir well and let sit for a while to allow the flavors to fully combine.
Now, we put the abalone fillet and vermicelli on a plate. The abalone fillets are intertwined with each other, and the vermicelli is intertwined like filaments, creating a beautiful picture. Then, pour the prepared sauce evenly over the abalone and vermicelli.
The last step is steaming. Place the prepared abalone vermicelli in a steamer and steam over medium heat for 10 minutes. Over time, the flavor of the abalone and the delicacy of the vermicelli have been intertwined to create a delicious dish with both color and flavor.
When the vermicelli is soaked with the fresh juice of the abalone and becomes tender and delicious, the steamed abalone with vermicelli is complete. You can taste the deliciousness of the abalone and the delicacy of the vermicelli in every bite, which makes people have an endless aftertaste.
IIIA journey through the making of glutinous rice shrimp balls
Among the traditional Chinese cuisine, glutinous rice shrimp balls are quite a special dish. It is crispy on the outside and soft on the inside, and the taste is rich in layers and unforgettable. Today, let's walk into the journey of making glutinous rice shrimp balls.
First of all, the selection of materials is the key. High-quality glutinous rice, full of grains, white color; Fresh shrimp should be fresh and plump. In addition, eggs, corn starch, breadcrumbs, etc. are also indispensable ingredients.
Start processing the shrimp. Remove the shell and intestine puree of the fresh shrimp, pat it into a puree with the back of a knife, then add a little salt, pepper and cooking wine to taste, stir evenly and marinate for a while. Then, wash the glutinous rice, soak it in water for 2 hours, then drain it for later use.
The process of making shrimp balls requires care and patience. The marinated shrimp puree is kneaded into small balls and then coated with a layer of glutinous rice on the surface. Press lightly to make sure the sticky rice adheres firmly to the shrimp puree. Then, put the glutinous rice and shrimp balls on a plate and steam them for 10 minutes until cooked through.
Next is the frying session. Wrap the steamed glutinous rice and shrimp balls in a thin layer of cornstarch, dip them in egg liquid, and finally coat them with breadcrumbs. Heat the pan with cold oil, put the wrapped glutinous rice and shrimp balls into the pan, and fry slowly over low heat until golden brown and crispy on both sides.
The fried glutinous rice shrimp balls are golden in color and full of aroma. When you bite into it, the skin is crispy on the outside, and the inside is a perfect combination of tender shrimp meat and glutinous glutinous rice, which is intoxicating.
This is the journey of making glutinous rice shrimp balls. From the selection of ingredients to the cooking, every step of the process needs to be carefully manipulated to present this delicious dish.
FourthA journey to make spicy squid
In the world of seafood, squid has won the love of many diners with its unique texture and delicious taste. When it meets spicy spices, the result is an irresistible delicacy – spicy squid. Today, let's take a journey into the making of this delicacy.
First and foremost, choosing fresh calamari is crucial. Its flesh should be elastic and bright in color. The squid is washed, the internal organs and cartilage are removed, and cut into evenly sized rings or strips.
Next, prepare for marinating. In a bowl, add salt, cooking wine, light soy sauce, shredded ginger and green onion, mix well, add the squid and marinate for 10 minutes to allow it to fully absorb the flavor of the seasoning.
At this point, we start cooking. Heat the pan with cold oil, add the marinated squid when the oil temperature is moderate, and stir-fry quickly over medium heat to slightly discolor its surface. Then remove the squid, drain the oil and set aside.
Now, let's make the spicy sauce. Add an appropriate amount of oil to the pot where the squid has just been fried, add the chopped chili, Sichuan pepper, minced garlic and ginger, and stir-fry over low heat until fragrant. Then add the bean paste and soy sauce and continue to stir-fry evenly. Finally, add a small amount of water and sugar and cook until the sauce is thick.
Put the fried squid back into the pan and stir-fry quickly over high heat to evenly coat it with a spicy sauce. Sprinkle chopped green onions and coriander before removing from the pan to add a touch of greenery.
And just like that, a delicious spicy squid dish is complete. It is bright red in color, full of aroma, spicy and sweet, and makes people have an endless aftertaste. Every time you taste this dish, it's a new journey of taste buds that you can't stop eating.