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Golden Foundation 黃金基礎
(ENGLISH) 中文版不多說廢話了。直接跳到做法吧。 大约做出10 ~ 12 杯的高汤，看浓缩程度而定。 * 这里给大家的是做高汤的技巧。材料和香料的部分可以因个人喜好而定（譬如说牛肉面的高汤）。平常我喜欢高汤简简单单的，加入各种不同料理都不会突兀。 ** 有压力锅会简单很多。但如果没有也无所谓，只是时间会长很多。 材料： 1 只全鸡，或2 副鸡骨架（头，脖子，鸡脚和所有的骨头） 4 块猪骨，或2 根猪腿大骨，或1 根牛腿骨（切成小块） 1 根猪脚（切 4 块） 1 块 4″ x 4″ (10cm x 10cm) 的金华火腿 足够的水 *** 香料： * 2 根大葱 5 ~ 7 片姜 1 大匙黑胡椒粒 1 小匙黄姜粉 2:00 ~ 2:30 pm: 将所有骨头放入大锅里，加入2根葱和姜片（不包括在材料内）和足够冷水盖过。用大火煮开，滚3 分钟直到没有血色为止。倒入水槽内，将每一块骨头洗干净。葱和姜片丢掉。 2: 30 ~ 3:40…
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Golden Foundation 黃金基礎
(ENGLISH) 中文版不多說廢話了。直接跳到做法吧。 大約做出 10 ~ 12 杯的高湯，看濃縮程度而定。 * 這裡給大家的是做高湯的技巧。材料和香料的部分可以因個人喜好而定（譬如說牛肉麵的高湯）。平常我喜歡高湯簡簡單單的，加入各種不同料理都不會突兀。 ** 有壓力鍋會簡單很多。但如果沒有也無所謂，只是時間會長很多。 材料： 1 只全雞，或 2 副雞骨架（頭，脖子，雞腳和所有的骨頭） 4 塊豬骨，或 2 根豬腿大骨，或 1 根牛腿骨（切成小塊） 1 根豬腳（切 4 塊） 1 塊 4″ x 4″ (10cm x 10cm) 的金華火腿 足夠的水 *** 香料： * 2 根大蔥 5 ~ 7 片姜 1 大匙黑胡椒粒 1 小匙黃姜粉 2:00 ~ 2:30 pm: 將所有骨頭放入大鍋裏，加入2根蔥和姜片（不包括在材料内）和足夠冷水蓋過。用大火煮開，滾 3 分鐘直到沒有血色爲止。倒入水槽内，將每一塊骨頭洗乾淨。蔥和姜片丟掉。…
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Golden Foundation
(简体)（繁體) I know that I may have been a little (a little?) explicit about my harsh feelings toward this sad little place called Beijing. But I realized that sucks-ass it may (or certainly) be, moving here is undeniably a blessing in disguise when it comes to how my cooking has evolved. With all the convenience…
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THE VAMPIRE SLAYER RAMEN-EXPRESS
[ezcol_1half] CALL IT, THE RAMEN WITH 40 CLOVES OF GARLIC… WAIT. 44 CLOVES. [/ezcol_1half] [ezcol_1half_end] SOMETIMES, and for the sake of modesty not all the times, but sometimes, after I pasted every photos of a recipe in place and started to stare into space thinking about what I was gonna say… I thought to myself,…
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HOW TO MAKE SICHUAN MA-LA HOT POT ON THANKSGIVING
WE, THE POT-HEADS, NOW ALL DO THIS… THIS IS HOW, THROUGH NUMBING PAIN, THAT WE GIVE THANKS. [ezcol_1half] Do you know that the Chinese applies an ancient wisdom originated along the Yellow River, to an age-old question that has long plagued the minds of all mankind? It’s the monthly family gathering next weekend… It’s the awkward…
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SICHUAN DRESSING & BOUQUET OF FIRE
[ezcol_1third] THIS IS WHAT I CALL, STUFFED ARTICHOKE” [/ezcol_1third][ezcol_2third_end] I’ve never understood salad. And by “salad”, I mean it in the most traditional sense of plant-based lifeforms being tossed in vinegar-based dressings. I’ve never understood the idea of it, or the taste of it. It seems that all salads are ever “dressed” with, are the nonstop BS campaign and…
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SPICY MISO RAMEN-EXPRESS
I set out to take the first post of 2014 easy… I did. I thought perhaps a harmless little breakfast pancake can be nice, glistening syrup under the hopeful morning light that symbolizes a new start within me… Or, perhaps, a statement-recipe like a creme brûlée and ham french toasts-sandwich that’s simple, but flaunting and…
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Dan Dan Your Face Off
I’m gonna be away for the entire next week…… (walking away from the computer and doing a little touch-down dance…)(wait… wait for it…)(OK I’m back). Tagging along on her husband’s every single business trip to Hong Kong may not be the idea of a modern woman, but for me it’s as simple as the most…
