Liukeng specialty

Greece Liukeng specialty

Liukeng specialty

egg skin

Greece egg skin

Main ingredient: eggs. Accessories: starch, cooking wine, shallots, etc. 1. Beat the eggs, be sure to stir well. 2. Appropriate amount of starch, pour in cooking wine. 3. Stir well, the amount of starch should not be too much. 4. Pour into the egg mixture and mix well. 5. Brush a thin layer of oil in a frying pan and heat it up. 6. Pour the egg liquid into the pot. If the amount is not well controlled, you can use a large soup spoon to scoop some egg liquid into the pot. 7. Shake the pan so that the egg liquid is evenly spread on the bottom of the pan. The egg liquid solidifies quickly, and the action should be fast. After the egg liquid is completely solidified, turn over and fry again. 8. Put the fried egg skin on a plate to cool. 9. After shredding, you can

bean curd cake

Greece bean curd cake

bean curd cake

Liukeng specialty

Greece Liukeng specialty

Historical origin: Liukeng Chenrou has a long history and is a typical representative of traditional Luling cuisine. The cooked meat has a unique taste, the meat is delicate and white, and it is mouth-watering. Legend has it that it was named after the concubine Chen of the Song Dynasty. Speaking of Liukeng Chenrou, there is also a little story in it. According to legend, in the Southern Song Dynasty, Concubine Chen had a whim and proposed to eat pork with "no sperm, no fat, no bones, and no skin". The emperor has widely levied edicts, but no one has done it for a long time. A chef surnamed Dong in Liukeng finally made this dish after nine days and nine nights of hard thinking and trial and error. Concubine Chen praised her after eating it, so the chef Dong was named ""

< 1...13141516 >
online service
WhatsAPP

support hotline

0794-6672588

support hotline

15720905005