Shanghai Caifan Xiaokang Edition
2024-07-28 14:59:40 278
The Xiaokang version of Shanghai cuisine is different from most small restaurants outside, as it is now made by families in Shanghai. Shanghai cuisine was originally divided into three schools: northern Jiangsu, southern Jiangnan, and Zhejiang. The methods are different, and the materials used may vary depending on the season. Most small restaurants outside Shanghai now offer out of town versions. Not including Shanghai cuisine and rice
Details of ingredients
Technique
Steps to make Shanghai Caifan Xiaokang Edition
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1. Rice,![]()
2. Sausage![]()
3. Bacon![]()
4. Cut bacon and sausages into small pieces.![]()
5. Put water on rice, bacon, sausage, and salt. Start burning.![]()
6. Remove it before the switch is turned off and the insulation is not fully cooked.![]()
7. Stir fry vegetables with lard.![]()
8. Add cooked vegetables and rice to stir fry.![]()
9. Fill the bowl.![]()
10. Inverted tray.![]()
11. Add side dishes and drunken crab.![]()
12. Seaweed and shrimp skin soup
