Other people's kebabs are called kebabs, but ours can only be called diced meat. Don't look at the Russian surface rough, but they are tender inside, such a giant kebabs, grilled out of the string juicy, which can all rely on the patience of the marinade and the perfect fire, the delicious heritage of the reason for the enduring is so simple! It quickly became one of the representatives of Russian cuisine. Strictly speaking, this should not be considered Russian kebabs, because the whole of the five Central Asian countries, Turkey, all the way to the Black Sea coast, are this kind of kebabs, kebab stalls many Central Asians operate. Shashlik has a variety of flavors, fresh beef (choose shoulder, spine, tenderloin, boneless belly meat) cut into about 7-10 cm square chunks, it must be large, large, large, how big, the size of a child's fist, right, the secret is to add fennel, tarragon, onion, black pepper, allspice and lemon juice, into the meat and stir, to marinate overnight. Then add salt, white pepper, red wine (or vodka), and you can also add chili powder or cumin. Finally, one piece of meat and one piece of onion are alternately skewered on a brazier and grilled over charcoal. In fact, any meat can be grilled, mostly beef and lamb in the Caucasus, Russians also grill pork and chicken thighs, and even fish, and between the meat can be other vegetables or fruits, apples, pineapples, tomatoes, and even potatoes and radishes, with a wide range of ingredients, depending on the individual, and it is very easy to grill it yourself. It's delicious with pickles and dipped in tomato sauce. Sometimes a whole leg of lamb or suckling pig can be roasted this way. This little boy flips huge kebabs outside his home to prepare food for the traditional Orthodox Christmas. The metal brazier on which the meat is grilled can be made very tall. Some people say the kebabs are too big, Russians cook large kebabs in fairly large portions, almost half a pound of meat, two kebabs jerked per person for dinner is enough to fill you up, one kebab for a girl . Russians crave barbecues, sunbathing and massages as much as they crave vodka. No matter what the season, the Maoists love to enjoy outdoor barbecues by the river, drinking beer, pouring vodka, sunbathing, playing Russian mah-jongg cards, summer swimming or winter swimming.
Russia is the most convinced when eating roasted pork! As expected of a ...
The barbecue is undoubtedly one of the most effective forms of socialization for mankind, and in every country of the world it is a potent remedy for instant pleasure. Along the route from Russia westward through Central Asia and Eastern Europe to the Mediterranean Sea, a word called "shashlik" flows freely, appearing in every restaurant, where it is another exotic skewer of grilled meat, rumored to come from the charcoal grill, which is tender and juicy, and became very popular in Russia after it was introduced to the country in the middle of the 18th century. It became very popular in Russia in the middle of the 18th century, and later became one of the representative dishes of Russia. How strong is "Shashlik"? All you have to do is learn this one word and you can guarantee that you'll never go hungry anywhere in Eurasia. Eastern European Russian kebabs have a Caucasian flavor, and basically everything is grilled, including vegetables and mushrooms, but the most popular is the pork neck, which is moderately fatty and tender. Caucasian kebabs are carefully marinated before grilling, and common ingredients include salt, pepper, parsley, thyme, basil, cumin, bay leaves, chili peppers, onions, and olive oil. Perhaps a little vinegar is added, but there are schools of thought that oppose it, much like the sweet and salty tofu brain debate in China. Compared to Chinese kebabs, the fighting nation's kebabs look like this: the Russians use a large, about 40-centimeter-long barbecue fork to pass through a piece of marinated meat the size of half a fist (a smaller fist haha), a piece of meat equivalent to 4-5 times the size of our kebabs. Compared to the Chinese barbecue, which has a lot of ingredients and fancy marinades, from spices to nectar, everything is used, while the Russian barbecue of the fighting nations uses very little seasoning, and the meat is seasoned with pepper, garlic, and various kinds of chili powder. Although the seasoning is simple, Russian barbecue can bring out the super flavor of the meat. The tangy sauce and just the right amount of toughness of the meat make up the full flavor. There are fighting people known as the Russians in the grilled meat such things also reached a synchronization, Russian kebabs with rugged, open-minded provocative style, block head big flavor fierce through a primitive atmosphere, so that people try the Russian kebabs at the same time can not help but feel the unique dominance of this nation. How do Russians grill meat? Large steaks, between one and the other and a good onion (first slightly squeeze the juice of the onion). Chopped fennel, coriander, parsley, thyme, one-third of a kilogram of meat and pepper, and mix with the meat. Add the seasonings: salt (preferably sea salt or large-grain salt), red sweet chili pepper, ground black pepper, crumpled fresh cinnamon cherry leaves, freshly ground white pepper (a little). You can also add what you want. It depends on mood and desire. Stir well in a small saucepan, put on brazier and immediately put on the fire. Large steaks and pork (fresh and lean), in the proportion of one to the other, and mix in meta onions according to the amount of meat. Vegetables and seasonings put as in the first place. In a small saucepan stir and pour stout, just enough to see the beer by pressing from above with your hand. Leave for 2-3 hours, put on brazier and put on the fire. Large steaks and pork (fresh and lean), in the proportion of one to the other, and mix meta onions according to the amount of meat. Vegetables and seasonings as above, only without the cinnamon cherry. Stir in a small saucepan and pour in the brandy. Let it sit for about 1 hour, put on a brazier and put it on the fire. Grilling has infinite power, and everywhere there is a law that everything can be grilled. In Russia, any meat can be grilled, in the Caucasus, mostly beef and lamb, Russians also grill pork and chicken thighs, and even fish, and between the meats you can put other vegetables or fruits, apples, pineapples, tomatoes, and even potatoes and radishes, and the toppings are so fancy that it depends on the individual that it's easy to grill it by yourself. It is delicious with pickles and dipped in ketchup. But only when you get to Russia and try Russian kebabs for yourself will you understand what it means to have a kebab in your life, because with just one kebab, you'll be full.
With enough ingredients and good taste, you will definitely like the Coc...
Ha~You guys urged many times macarons, finally come! Don't be afraid to see the pictures, today I'll tell you once you understand that macarons are invented by Italians and developed by the French as a kind of small desserts, which used to be the food that only the aristocrats could enjoy, and with the continuous development of the history, it has gradually entered the homes of the common people ~ from the middle of 16th century to the present, the more famous is the French, Italian, and Korean macarons, I think the Korean is the closest to the tastes of our countrymen, and today I will share with you the recipe for the Korean style, too. I think the Korean style is the closest to the national taste, and today I will share with you the Korean style approach~By TeaSuSu Baking Diary Ingredients servings: 8 shells: almond flour 46g powdered sugar 46g aging egg white 38g granulated sugar 34g cocoa powder 4g filling part: butter 40g vanilla extract 1g cream cheese 160g rum 5g decorations: ferrero moderate amount of gold foil moderate amount of practice steps 1, first to do the macaroon shell: 46g almond flour, 46g powdered sugar and 4g cocoa powder. Powdered sugar and 4g cocoa powder together sifted twice, so that the subsequent operation will not need to pass once again, sifted into a bowl standby 2, the bowl into the 38g aging egg white (in advance, divided into good egg whites put in the refrigerator overnight) first high-speed whipping, beating to the overall color whitish, bubbles become delicate after adding the first sugar (can be a little bit more, and then gradually decreasing), and continue to maintain a medium-high speed whipping 3, the egg white After the appearance of lines, add the second sugar, continue to maintain high speed whipping 4, until the egg white appears glossy, whisking process can be felt in the case of resistance, add the last sugar (a total of 34g of sugar), change to medium-speed whisking for about 30 seconds, change to low-speed whisking for 30 seconds, lifting the beaters grasp, there will be two tips. If the tip is pointing in the direction of 11 o'clock or 1 o'clock, and you can shake it gently, the egg white is ready! (The tips at the end will vary depending on how fast they are lifted, watch the video for details!!!) Whipped egg whites are fine stiff surface glossy, can easily stand bamboo skewers! 5, egg white whipped, we pour the first step of the sifted powder, first use a spatula to gently toss a 6, tossed until there is no too obvious dry powder, we carry out the defoaming operations. The scraper with the batter along the edge of the basin to press the batter, after pressing a circle, re-gathered, tossed a bit, continue this operation, for 3-4 times, remember to collect the batter on the soft scraper on the way 7, after a few pressure mixing operation, lifting the batter, the batter will be like a ribbon floating down, but in the basin after the floating down the stack will be 3-4 layers. This is the correct state of the macaron batter. If it just floats down, but will not stack (defoaming excessive), or stack a good number of layers very thick (not enough defoaming) are not right 8, good batter, into a laminating bag with a round laminating nozzle, 9, baking pan into the macaron special mat. Squeeze the batter, the laminating nozzle from the mat about 1cm fixed immobile, evenly squeezed into the batter until the batter will nearly reach the edge of the circle, stop exerting force, rotate the laminating nozzle to close the end of the 10, squeezed the batter, to once again vibrate the disk defoaming operation, we pressed the diagonal and then gently shake the other corner of the 4 directions each to come once. Then observe the surface of the macaron, pick off the more obvious bubbles on it ~ do not need to pick all the bubbles. (To prevent large bubbles rupture only) 11, done macarons into the oven, upper and lower heat 50 ℃ (open hot air mode) cool skin 7-10min, this according to everyone's weather humidity to decide Oh! 12, remember to observe until the surface of the non-stick hands, light pressure will have signs of rebound. Specific touch like everyone's tiger's mouth under the small piece of flesh. 13, after the end of the cool skin, warming oven upper and lower heat 145 ° C -150 ° C, baking 15-18min. After baking, immediately take out on a wire rack to cool. When the temperature drops completely, gently hold the bottom of the mat will be able to easily release the mold ~ 14, the next to do the filling: 40g butter and 160g cream cheese are softened at room temperature, pour into a large bowl and mix well 15, add 5g of rum and 1g of vanilla extract to enhance the flavor (in order to control the sweetness of the whole macaroon, we can not add sugar!) Do a good job of the temperature of the inner filling we have to control the temperature at about 20-21 ℃, this state of the filling soft hardness is just right, can be easily squeezed out at the same time, but also can b
Macaron Tips: Quickly find out the reasons for macaron making failure, a...
Every fairy heart, there is a plate of macarons, colorful, small one, but let the heart full of sweetness. Don't look at it a small one, but do a successful and delicious is also difficult macarons, baking advanced people's "Waterloo", so many bakers see macarons on the shivering. Today, I give you a list of problems encountered in the production of macarons set, I hope you read, can make a good-looking macarons.1. Macarons hollow Cause Analysis: 1, empty: baking temperature is not enough, or baking time is not enough. Macarons should be baked at the actual oven temperature of 155-165 degrees, bake for 15 minutes. 2, the middle of the no tissue: meringue whipped, or over-mixed. 3, macarons in the middle of the large hollow: mixing the first mixing pressure mixing is not particularly in place. 2. Macarons crooked Reason Analysis: 1, mixing is not uniform, batter mixing is not uniform, which will lead to macarons crooked. 2, the baking mat did not The baking mat is not flat, or the baking pan is not flat bottomed. 3, if the skirt is very large and also skewed, defoaming is not enough, mixing is not in place. 4, squeezing the macarons when the laminating nozzle is not perpendicular to the baking mat. 5, the uneven temperature of the oven may lead to crooked macarons, it is recommended to preheat the oven half an hour ahead of time, the hot air mode. 3. macarons on the color Causes: 1, did not preheat the oven ahead of time, open the oven for 10 minutes to start Baking, so put in the color will be found. 2, baking time is too long, macaron baking time in 15 minutes, the actual temperature of the oven between 155-165 degrees Celsius. 3, the oven is too small, less than 30 liters of oven baking macarons, the chances of coloring greater. 4. macarons without skirt No skirt indicates that the batter defoamed! Reason Analysis: 1, the meringue is not whipped, whipped too thin or whipped over. 2, protein whipped meringue before not back to the temperature, if the meringue is too cool may also be defoamed. 3, drying time is too long, macaron cooling time is best in half an hour or less, if it is more than an hour batter may be defoamed. 5. macarons popping Reason Analysis: 1, the oven is not half an hour ahead of time to preheat, just preheat! More than 10 minutes to start baking, this time the oven temperature is extremely high, easy to burst. 2, meringue whipping is not in place, if the meringue whipped especially soft or especially hard easy to burst. 3, the meringue whipped over the top, or whipped too hard. 6. macarons skirt is too large Reason: 1, mixing is not in place, 2, the meringue is whipped too soft. 7. batter defoaming is too dilute Reason: 1, meringue Whipped too thin, normal meringue at least to ensure that the inverted whipping container does not drip. Note that the meringue whipping container whisk must not have oil, separated from the egg white must not have egg yolks. 2, mixing too strong, too many times. 3, drying time is too long, normal drying about 30 can be. 8. Bottom depression Reason: 1, the bottom of the deep, not baked, or baking mat is too thick. 2, if the bottom of the slightly concave is normal, so as to ensure that the macarons are not hollow. 9. How to store macarons After the macarons are done, wait for the cake body is completely cooled can begin to clip the filling, add a good filling of macarons into the refrigerator, can be kept for a week, frozen can be saved for about a month. 10. macarons do not have a bottom Reason Explanation: 1, if the surface of the macarons have been baked on the surface of the color, the inside is not cooked, resulting in peeling off the baking mat when there is no bottom, the case needs to be half an hour ahead of time to preheat the oven. 2, bake the oven. Oven. 2, baked macarons until cooled, and then peeled baking mat. 11. macarons bottom wet Cause Analysis: 1, if the baking peeled baking mat, found that the bottom of the wet, that is, no macarons baked. 2, if it is a good fillings macarons, found that the internal organization of the wet, may be too much humidity fillings or hygroscopic environment is too high temperature. If the filling is too wet, you can put a piece of gillette in the filling.12. Egg white aging is generally appropriate for how long The normal situation is 2-7 days is the best, but the fresh egg white can also do macarons, pay attention to put protein powder. After reading so much, is not leaping to try? After mastering the skills, I believe that everyone, can make good-looking macarons, if there are other questions welcome to leave a message!
French macarons can be made at home. They have simple ingredients and ar...
French macarons can also be made at home, simple ingredients, delicious and not greasy, is the best dessert for the holidays French cuisine is the leading Western cuisine, the most famous is the French desserts, which is a large number of desserts, macarons are the most popular, bright colors, unique taste, so that a number of young girls on it is devoted to the best dessert for the holidays, today to do a budding young girl's heart of the macarons it. Macarons look simple, the actual operation, it is the key step by step, especially in the drying shell and baking, now the production of macarons super successful recipe to share with you, so you can also make at home with a perfect skirt Italian macarons! First of all, we have to make the batter 100 grams of powdered sugar, 100 grams of almond flour sifted, if the particles are large, it is broken, in a little bit of their favorite color powder, I put the blue, in the addition of 36 grams of egg whites, mix well and then cover a layer of plastic wrap standby. Next, make the meringue. 25 grams of water and 83 grams of sugar in a saucepan. Simmer over low heat until it reaches 118 degrees. In a bowl, add 36g of egg whites and 17g of sugar and whisk until dry peaks form. Put the simmering sugar water into the egg whites, whisking as you go. Mix the beaten meringue and batter, with a crushed mixing, this will make the meringue and almond flour fully combined, mix until the batter is a ribbon shape can be, this process is particularly healing, mixing well after the batter into a laminating bag. Put the macaron silicone mat on the baking sheet, in the batter squeezed on the macaron silicone mat, gently in the knocking two, you can use the oven hot air function, timed at 15 minutes to the crust crust, can also be placed in a ventilated place to naturally dry the crust crust crust, probably to be placed in the 25 ~ 40 minutes, due to the humidity of the different regions, the time will be slightly different, specific to the touch of the hand does not stick shall prevail, but pay attention to if the drying time is too long will also But be aware that if the drying time is too long, it will also lead to baked skirts and rough surface, so always keep an eye on it! Preheat the oven in advance, put the macaroon pastry on it, upper and lower heat 160 degrees, bake for about 16 minutes. If you want to be lazy, you can buy ready-made chocolate sauce or cream, which will save you time and effort, but I still think it's best if you make it yourself. 110 grams of butter, 25 grams of powdered sugar in a bowl, mix well, then add the rum, lemon juice, and mix well again. Lastly, put the good inside into the laminating bag, squeeze on the macaron pastry, in addition to the lid. So our macarons are finished, is not it very simple, French macarons can be made at home, simple ingredients, delicious and not greasy, is the best dessert for the holidays, have a favorite partner to try it! If you like my article, help to forward + Favorites + Kudos to support it, welcome to follow the account!
Macarons, crispy and thin on the outside, soft and soft on the inside
Today we share the value and food at the same time in the line of macarons practice, the outer skin is crisp and thin, the inner filling is soft and fluffy. Ingredients: powdered sugar, egg whites, sugar, almond flour, butter, powdered sugar, cream cheese. Step 1: Sift the powdered sugar and almond flour, because the almond flour particles are large, so this step should not be omitted. Step 2: Pour the egg whites in a bowl and start whipping the egg whites. Whipped egg whites appear fish-eye shape when the first sugar, and then continue to whip, foam is more delicate when the second sugar, continue to whip the appearance of lines when the last sugar, until the egg whites whipped to the emergence of curved hooks of the state. Step 3: Add a few drops of food coloring into the whipped egg whites, and continue whipping until a triangular shape appears. Step 4: Pour 1/3 of the egg whites into the sifted powdered sugar and almond flour and mix until well blended. Step 5: Pour the egg whites back into the remaining 2/3 of the egg whites, mixing with a flipping motion, and then put them into a piping bag. Step 6: Line a baking sheet with a silicone mat for the macarons and squeeze the batter onto it. Step 7: Drop the baking sheet a few times to shake out any air bubbles. Step 8, let stand for half an hour, the surface layer does not stick to the hands of the time into the preheated oven, 180 degrees baked 15 minutes. Step 9: Make the filling for the macaroons. Cream cheese in a large bowl, beat until smooth, then pour the softened butter into it, beat until smooth, then pour in powdered sugar, beat until well blended, put into a piping bag and set aside. Step 10, after baking the macarons to cool completely, then squeeze into the filling, cover with another piece of macarons, eat.
A famous dessert that you can make at home, the easiest way to make maca...
Macarons macarons, this is a let me think of the heartache of the guy ah, said macarons are baking advanced Waterloo, a little bit is not wrong, macarons I failed ten times, the eleventh time finally ushered in the success of the real really hard ah, not successful is not a maddening reason, the real maddening reason is that you failed, but do not know the reason for failure, looking at a pile of piles or volcanic eruption, or a face full of My heart suffered a lot from looking at the piles of macarons with volcanic eruptions or cracked faces! And it's the countless heart-wrenching failures that lead to the indescribable joy of success! Ingredients: almond flour, powdered sugar, egg whites, granulated sugar. Practice steps: Step 1, almond flour, powdered sugar mixed well, lumps beat step 2, egg whites plus sugar whipped to dry foam step 3, add coloring step 4, three times the meringue and classified flipped evenly, the first time you can dramatically pressure mixing, the next two try to take the flipper's approach to avoid defoaming step 5, the next two try to take the flipper's approach to avoid defoaming, stirring to the powdered paste into a ribbon shape! step 6, into the laminating bag, squeeze in the macaron special silicone mat step 7, a variety of colors are good, ventilated place to dry, this is the most critical step, you can use a hairdryer to help dry the skin, until the skin of the macarons do not stick to the hands of the surface of the formation of a soft shell can be step 8, the other colors are also good step 9, but also did the two colors step 10, but also did the two colors step 11 step, the oven 140 degrees, 18 minutes, the middle layer, can step 12, good macarons, the middle of the sandwich with a variety of flavors of sweet and sour filling can be step 13, mounted on the transparent box, looks very beautiful it from the food world small tang tang mother's work.
Chongqing people’s fire menu—Naohua BBQ
When it comes to ingredients, people in the Sichuan and Chongqing regions have always been conservative with a surge of aggressiveness, they do not promote special ingredient choices, but once you crack the code of cooking a certain species or a certain part of the body, it can be used elsewhere without any obstacles, this innate racial talent, greatly enriched the Chongqing people's hearth and home menu. And on the recommendation page of this menu, two words are inevitably written - brain flower. At first, the brain flower is still a kind of meat gift no one asked for things, economic savings in Chongqing people can only cook every day to eat, and then pig brain flower coincidence was placed on top of the grill, do not want to put this simple one actually put out of the Chongqing Netflix gourmet head of the chair, and the chair is engraved with the name of each barbecue boss. Many people said that they didn't want to get the brain flower to sell at that time, but just wanted to try it. Grilled brain flower preparation work is very complex, choose the best brain flower, carefully wash, remove the surface glands, and then use ginger to deodorize, and then also need to be marinated with seasonings for several hours. Then the marinated brain flower is placed in a small box made of tinfoil, poured with sesame oil and chili oil, and then roasted on the fire. Brain flower is rich in a lot of protein, raw tender, good fire is very important, in the past in order to prevent the brain flower rupture are small fire slow stew, time-consuming, and then improved to optimize the brain flower barbecue process, and now the grilled brain flower time can be reduced to 15 minutes, 15 minutes is the temptation of the taste buds of the customers, but also on the test of craftsmanship. After the grill of the brain flower on the table, the flavor is delicious, the smell is mellow, and the mouth is soft. The hot brain flower enters the mouth, gently crushed with the tongue, squeezed in every corner of the mouth, and then slides down the esophagus into the stomach, although hot mouth, but warm heart. Roasted brain flower is a very high demand for fresh ingredients, the owner will rent a special cold storage to store in the neighborhood, so that the brain flower in the moment it leaves the body of the pig, the whole cold chain, until the grill. For the brain flower, people's attitudes are clear-cut, love to eat a never-ending, do not love to look at a glance will produce a shadow of the heart, which has become a threshold to distinguish between foodies, enough or not, depending on a brain flower how to be mesmerized. The boss's wife is responsible for the back of the kitchen cooking, the boss is responsible for the front desk greeting, may be this model is a little unusual. The boss's wife has not only mastered the barbecue skills, but also developed a new grilled brain flower, the popularity of which has been on the rise. Grilled brain flower in the hands of the owner's wife, completed the second transformation. Roasted Brain Flower in Stone Pot is also known as Tianma Brain Flower. In terms of ingredients, it gives up the spiciness that Chongqing people love and takes a small fresh route. Brain flower baking, put a variety of herbs, and then will be made of old hen broth, pouring it on, then, the stone pot to prevent the collection of juice on top of the stove fire, high temperature, the water slowly evaporate, the freshness of the chicken broth completely invade the brain flower, this pot of brain flower eat out of the love and tenderness, is the decades of the same boat, is in the jianghu of the mutual help. Roasted brain flower this single product, has long been all over the north and south of the barbecue store, the bosses will often buy three or two brain flower, do it yourself to eat, just a dozen minutes, the hands of the brain flower to bring him the purest joy, remembering the sweetness of the bitterness of admonishing themselves not to forget their beginnings.
Come and try the wonderful ways to eat potatoes and chicken. It’s so del...
I have always felt that chicken and potatoes are a natural pair of good partners, put together cooking, no matter what method, seems to be very good, such as chicken stewed potatoes, potatoes and chicken casserole, spicy potatoes and chicken, chicken, and so on, potatoes and juice absorption properties, can be very well absorbed by the fat on the body of the chicken, so that the potatoes eat up more nourishing flavor, chicken is not too greasy. I believe that there are many friends, like the combination of potatoes and chicken, that today we share a "salt potato chicken diced" approach, really very tasty, not only as a dish, but also directly as a snack to catch up with the drama, very much the flavor of the street barbecue, the practice is simple, interested in friends don't miss. Pepper salt potato chicken diced] materials needed: pipa legs 2, 2 potatoes, starch 1 spoon, 1 spoon of cooking wine, corn oil 1 spoon, a large dry chili, garlic 5 cloves, pepper salt moderate, five spice powder 2 grams, cumin powder 2 grams, chili oil 2 tablespoons, green onion moderate, cooked sesame seeds moderate 1, pipa legs washed clean and boneless, cut into small cubes, put in a bowl, and then add the corn starch, cooking wine and corn oil, and then add the corn starch, cooking wine and corn oil, and then put in a bowl. After scratching well, leave it for use, so that the finished processed chicken will be more tender. 2, then wash and peel the potatoes, cut into small cubes. Do not cut too big, not too easy to cook. 3, pour a small half pot of cooking oil in the pot, high heat will be the oil temperature to 6% heat, the potato pieces into the pot, directly with high heat deep frying, deep frying during the need to turn more, so that both sides of the potatoes heat evenly. Until the surface of the potatoes slightly golden, and use chopsticks to poke on the rotten, you can control the oil out of the pot. 4, and then the chicken is also under the pot, with medium-high heat deep frying, deep frying a 3 minutes or so can be out of the pot, don't deep fry for too long, the chicken cut smaller, easy to cook, deep frying for too long will be old. 5, the pot to stay in a little bit of oil, the chopped dried chili and garlic in the pot, medium heat sautéed. Warm tips, dry chili must be soaked in warm water in advance, so that when sautéed, it will not be paste. 6, and then poured into the fried potatoes and chicken, and then adjusted pepper salt, five-spice powder, cumin powder and chili oil, stir-fry evenly 7, and finally sprinkled with an appropriate amount of chopped green onions and cooked white sesame seeds, you can turn off the fire out of the pot to enjoy it. 8, finished product can be used as a snack for the TV show, but also can be used as a tasty Tips: 1. Tips: 1, pipa legs can not be replaced with chicken breast, because the chicken breast texture is too wood, the finished product is dry and hard, not delicious, not pipa legs meat tender. 2, home has a barbecue powder, you can directly use barbecue powder instead of salt, cumin powder and five-spice powder. 3, chili oil can be put, can not be put, according to their own degree of spiciness to determine the 4, dry chili pepper can be used to replace the millet chili, can not eat too spicy friends, chili pepper can choose less. Chili can choose to put less. Potatoes and chicken wonderful way to eat, all to give me a try, this is too fragrant it!
The cool “buffet” is popular again! Is it a fluke, or is the king return...
Charming was once said to have no future, "buffet", recently once again on fire! Buffet and KTV had been called "obsolete duo", become the tears of the times, constantly disappearing in our vision. But this year, the job meal found that not only many old buffet restaurants in front of long lines, but also a number of new potential barbecue, seafood buffet brand, more like Fengmao kebabs, Yoshinoya and other head of the cross-border launch of the restaurant "self-service" mode. Why has been "cool" buffet can be hot again? A new round of "buffet" and what innovative form and play to return to the battlefield? Abandoned by the times, "buffet" again hot buffet in China's dining circle, the most scenic time, dating back to 2003, the money leopard detonated this dining model. Large dining space, luxurious decoration, high-grade ingredients, a variety of seafood, meat, fruit and desserts can be eaten for free. Customers are attracted by this form, the buffet track has also given birth to a number of buffet brands such as HaoLunGuo, self-service barbecue JinHans, etc., which are all making a lot of money. But because of quality control, waste and other issues, buffet from 2010 onwards gradually decline, some industry insiders have suggested that the buffet was eaten down no future. Unexpectedly after the epidemic, especially this year, the buffet again whirled, back to the battlefield, once again on fire.1, a number of barbecue, seafood, fast food buffet brand one after another when the job meal search company near the buffet restaurant, there are more than two dozen new brands. This is not only seafood, barbecue meat buffet brand, like Yoshiki seafood barbecue, fierce Guri self-service barbecue, etc., there are also Japanese barbecue meat to put the question of self-service, small liver skewers hot pot self-service and other new brands appeared. Many new brands are not only very high review, popularity is also very strong, and some even have to be at meal times and holidays, queuing for an hour or two to dine. 2, West 12th Street, Beagle Pizza, Season 6 and other veteran self-service through the growth cycle of the business is red-hot In addition to the new up-and-coming brands, we found that many of the old-school buffet restaurant business is also very good. Like Beagle Pizza was established in 2002, now has 20 years, 80 yuan per capita, the signature durian pizza and other attractions to attract many customers to continue to repurchase, card. There is also West 12th Street, specializing in steak, per capita 150 yuan, during the National Day part of the store to wait for more than an hour. And like oyster heroes, the sixth season of such seafood buffet restaurant, also traversed the growth cycle, not eliminated, survived, in the past two years business is also very good. 3, a number of other catering track big brother, have to test the water "buffet" mode and in addition to the veteran and rookie buffet restaurant momentum, many other categories of track of the big names are also trying to try the buffet mode, trying to use the buffet mode, and the buffet mode is also a good idea. Try buffet mode, trying to use self-help to pry their own growth. Like the previous job meal as the first media coverage of the "Fengmao put the question", through the Japanese style self-service barbecue mode, to enhance their own unit price. There is also like doing beef rice Yoshinoya, the launch of self-service hot pot; Pizza Hut buffet time to return; Laoxiang chicken, Mr. Rice and other fast-food giants with self-service weighing to seek new breakthroughs ...... catering giants seem to coincidentally lock their eyes on the "self-service" model, all want to use the buffet to promote their growth. model, all want to use buffet to attract new customers. Another round of "buffet" momentum, the beginning of a new cycle? "Buffet was eaten down", "buffet no future", "forever abandoned by the times of the buffet" ...... ...After 2010, the buffet was once red hot buffet to the decline. On the one hand, the consumer upgrades, shopping malls catering for the emergence of a variety of restaurants, customers are more inclined to "precise positioning" of the restaurant. On the other hand, the buffet restaurant has also exposed many problems, such as serious waste cost control, quality control problems. But I did not expect to think that has been cooled "buffet", and back from the dead to red hot again, is it really red burst of fire? Or the beginning of a new cycle? 1, with self-service packages "à la carte" to solve the quality control, waste and other issues many industry insiders have said, buffet this business will no longer exist, slowly and completely disappeared. But now many buffet restaurants have grown up, and even fire again, there are old buffet through the growth cycle, survived for more than 20 years. We found that in fact, this form of business is not unable to survive, but according to the changes of the times, the changing nee
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