Sample Christmas Ads For Tanning

Steamfried

Last week, I discover a young friend recently returned from four years in Tokyo and who do not yet know the Japanese district of Paris.
yuzu-ponzu Reading in the text, she patiently followed at Juji Ya and has deciphered the hieroglyphics to me fanciful Japanese translations. Faced with tails extending into the sidewalk in front of the most popular brands, were missing the takoyaki and fall back on an average ramen and gyoza full of garlic (powder probably seen his persistence). So I wandered
on gyoza Tokyo and especially on small round leek finely pinched in alms and served on a sizzling plate as I ate my first evening in Tokyo.





Then I crushed a tear on the Shanghai dumplings my friend Chencheng:




She is the only person I know who is capable of speaking more food than me and introduce a notion purely Chinese, the weather: "we do not put X in Y because of moisture, it does not work (and yin, yang, cold, hot, "moods", whatever ...) I bought

gyoza dough and a small utensil pretending to close them. Indeed, making the dough is a breeze: pour boiling water turns into a robot where to flour, but then spread into small balls of dough into very thin circles is boring. It must be said that Asians are using it for very small manageable rolls. A shot

Skype later, I got the recipe that I deliver as such:



"Use Jiaozi pasta, Do not use wonton dough! (Wonton soup is for)
green
Shanghai (上海菜)
Ground Pork

Gingers Cooking wine (黄酒) Chicken Broth

Sesame oli

Good luck! "


Pressed as usual, I replaced the bok choy (or is it the pack choy?) With leeks and pork sausage with my pig.
The cooking wine, they are everywhere and it really taste irreplaceable. And
broth, you say, why?? Because it DID A GREAT JUICE IN THE RAVIOLI! About

juice in the ravioli, little background in the street where Chengcheng was born, this mythical place where people are lining up day and night to buy these ravioli are unique juice that explodes in the mouth broth incorporated into the filling before baking.



Even Anthony Bourdin went there, there is to say ...



Gyoza dumplings and Shanghai, one industry: "steam / fried" We
oil a skillet lightly coated ravioli available or standing still on the same side, we add a glass of water and cover.



Steam cooked ravioli, when water is evaporated the bottom browns and becomes crisp, it's off with a spatula.
With it's brown rice vinegar, not soy sauce, unhappy!