Lin Huijing, known as "Sister Xiaohui", has been married to "the godfather of the genius" Wang Weizhong for 20 years. Because Wang Weizhong is a famous gourmet, the Wang mother and her sister's kitchen art are all a cover. Th...
Lin Huijing, known as "Sister Xiaohui", has been married to "the godfather of the genius" Wang Weizhong for 20 years. Because Wang Weizhong is a famous gourmet, the Wang mother and her sister's kitchen art are all a cover. Therefore, after the two were together, Lin Huijing's taste gradually changed, and she was interested in the kitchen art. When she was having a meal outside, she would taste the tastes of each family, try to make whatever she had eaten, and constantly think about ways to improve it. She also had a special book that used cuts and recorded various food dishes. Over time, she became the foundation of the kitchen, and from the lady who was far away from the kitchen, she became the main chef of the Wangfu kitchen. Lin Huijing said, "I'm really happy to learn food now. I have everything when I open YouTube!" And she has also made her own cooking videos in recent years and uploaded them. "I'm not going to be a YouTuber, but let my daughters or people who like to cook their own dishes and watch it as much as they want, so they teach the simplest way to cook."
Share food After eating the taste in memoryLin Huijing believes that many Chinese and Western dishes are now combined, bringing the taste to different realms. When I cook at home, I often interspersed with some cheese plates, vinegar salads and other dishes in Chinese dishes to make the taste change. When dining outside, including Japanese, Chinese, French, Italian or Fusion cuisine, are all your preferred choices. For example, Longtail's fig toast, Joyce East's fresh mushrooms, truffle eggs, white wine clam noodles from the Wild Cafe, or the Jizhao Shi and Yasuji are all dishes that impressed her. Other classic combinations such as "clean yangchun noodles, a little oily sauce on top, with black and white cuts" are also very good. There are pocket love shops near the intersection of Minsheng East Road and Sanmin Road, Dongmen Market and Micro-Feng Plaza.
Compared to private chefs who are difficult to make reservations and strive for relationships, Lin Huijing hopes that everyone can eat the taste in their memory. "My family is very welcome to my friends. Anyway, two people can't finish eating, so they make more meat. Whoever wants to pack it will be very happy." She believed that the meat cannot be cooked with a small piece of meat or not delicious. If you cook a beef, you should cook a little more. Pack it and send it to some friends. They often take photos and then say, "Xiao Hui, thank you, I will give you two glasses of wine today." This sharing is happy. "Food is to be eaten by everyone, so that it is truly delicious food and then it remains in your memory."
"This year's New Year, it should be very "clear." Because Wang Weizhong is hospitable, friends often come to dinner and festivals at home, and they past small notebooks of various food dishes, and also record dense guest banquet records. However, due to the epidemic, many friends from abroad were unable to return to Taiwan, and both daughters were also abroad. "The eldest daughter hasn't returned to the New Year for three years, and she was really happy last year!" When talking about her daughter, Lin Huijing said that no matter whether she was a child who went to another place or sent her to the country, they would slowly get used to the local culture; the relationship between returning home and having dinner may gradually fade away due to the epidemic. However, because of his job, the EMBA class at the University of Political Science and Technology University has only graduated from work. Life is quite busy, and his mind is suitable for "It's OK!"
Although the popularity is not as good as before, Lin Huijing still carefully listed a series of New Year's dishes plans. In addition to a must-have ginger tendon, friends can cut everything and drink some tea when they come to their house. They also want to cook refreshing tomato and vegetable soup, and then roast a Chinese-style bone-beef chop, a large portion of salad and cheese. Take the light route on the third and fourth grades of the lunar month, cook some fish porridge, and use some well-preserved fermented tofu, eggs, roasted fragrant kidney and dry sponge, so that the taste of big fish and meat will be reduced, and everyone likes it. When I was still there, some friends would come, simply add some wine and eat more refined food.. Lin Huijing smiled and said, "After this age, all my friends said, "At this age, the Qihui
is full of tables of big dishes. Wang Weizhong couldn't help butOn the day of his visit, Wang Weizhong returned home from the gym in a light dress. Looking at Lin Huijing's table of crab flower carvings, steamed eggplant, red meat, cabbage, and edamame, and eggplant, he said, "Oh! This is a big dish!" Then he immediately grabbed a few slices of beef with his bare hands and stuffed them into his mouth, and he didn't forget to recite "This beef is really delicious!"
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Lin Huijing's home taste◎ Crab Huadiao steamed eggsIngredients:
1 fresh sand knot, 4 chicken eggs, suitable chicken oil, suitable tangerine, low salt, suitable huadiao wine, boiled and cooled Khumbu water suitable
Steps:
1. Remove the crab betting, cut the pieces, and take out the crab paste and add it to the use
2. Cut the pieces of sand knot and steam for 4 minutes
3. Take 4 eggs and beat them After filtering the net to remove the tendons
4. Add crab paste and salt batter to the egg liquid, and add kombu water in a 1:1 ratio 5. Put the egg liquid and sand in a bowl, steam it for 10 minutes
6. After covering the flower-drawing wine and chicken oil with a fresh film, steam it and set it on to use
7. After steaming the egg, sprinkle with stew flowers, and drizzle with hot flower-drawing wine and hot chicken oil
8. Apply chicken oil to add color, and put it on the top of the steamed egg.
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3 eggplants, 300 grams of shelled edamame, 150 grams of meat, 3 cloves of garlic, 2 to 3 spoons of soybean, a small amount of salt, a small amount of sugar, a bowl of water (8 minutes)
Steps:
1. Blanch edamame and soy sauce Use
2. Cut the eggplant into pieces about 7-8 cm long, cut the garlic into powder and use
3. Fry the eggplant until the surface is golden and then cook it. Use
4. Take the appropriate amount of Taibai powder and add water to thin the thickening, and add a small amount of sauce to the meat.
5. Add meat to the glutinous rice and stir-fry, and add edamame and stir-fry according to the taste, add salt and taste according to the taste, 7. Add eggplant to the meat and edamame, stir-fry easily, 8. Add a bowl of water (8 points)
9. After the taste is cooked, add salt, sugar or MSG
10. Turn the heat on the pot and stir it slightly, and reduce the ingredients in the pot.
11. After the ingredients are tasty, stir gently, add 2 spoons of Taibai powder to thicken the water
12. Turn the heat on medium heat, add minced garlic and stir-fry, turn off the heat and continue to heat up, then serve the pot.
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