Where there is no scenery in life, what you see in your eyes, what you eat in your mouth, is a landscape, life is not a lack of beauty, but a lack of eyes to find beauty, look at the beauty everywhere, you will find that life is so beautiful. Those landscapes, those delicacies, think about them are all beautiful pictures.
The Stone Gate Kansu Bag has a history of more than 100 years. The preparation method is to mix mung bean sprouts, powder skin, dried incense, coriander, gluten, dumplings, curd milk, sesame paste, sesame oil and other mixtures into fillings, use refined flour as skin, and process into steamed buns. Stone Gate Kan Vegetarian Bag has a rich and unique flavor, vegetarian flavor, endless aftertaste, very popular with the elderly. Tianjin traditional flavor snacks. Invented by the Zhensuyuan Restaurant next to the Tianhou Temple at the end of the Qing Dynasty, the filling is exquisite and the workmanship is exquisite, with wood ear fungus, cauliflower, bean skin, mushrooms, dried incense, gluten, bean vegetables, curd milk, sesame sauce, sesame oil, etc. as the filling, each bun is kneaded into 21 folds, steamed for ten minutes to cook. It is characterized by a large filling with a thin skin and a strong aroma. Shimen KansuBao began in the Qing Dynasty and was operated by Zhensu Garden, which specializes in vegetarian food in Tianjin.
Poached peony shrimp. Preparation Method: (1) Wash and cut the prawns head and tail, winter bamboo shoots, shrimp tail chopped, minced shrimp meat, minced bamboo shoots with spices and stir-fried. (2) After blanching the shrimp brain, drain and chop, and cut the cucumber peel into diamond-shaped slices. (3) Spread the eggs into 10 round egg skins, add the shrimp filling, knead into a poached shape, stick to the cucumber skin, and steam the shrimp for 1 minute. (4) Fry the shrimp for 5 minutes, plate it, arrange the purse around it, boil it with 100 grams of soup, add salt, monosodium glutamate, cooking wine, pepper and sugar, pour on the purse and make it.
Crispy phoenix wings. (1) Cut off the chicken wings at both ends and leave them in the middle to wash, fly water (2) Put the oil in the pot and heat it, add the onion and ginger to fry, add the soup, salt, pepper, shao wine, cook the chicken wings until they are eight ripe, remove the bones, sticky starch, egg liquid, roll the bread crumbs and press the solid, fry in 80% hot oil pan until golden brown, fish out the plate, put the small dish into the hot sauce, and dip it on the table with the dish.