Chinese cuisine embodies the food culture tradition of the Chinese nation, and it also has many unique features compared with the cuisine of other countries in the world.
Diverse flavors: The Chinese nation with a vast region, due to the differences in climate, products, customs and habits in various places, since ancient times, many different cuisines have been formed in the Chinese diet. As far as local divisions are concerned, there are four major cuisines: Bashu, Huaiyang, Qilu, Guangdong and Fujian.
The four seasons are different: the four seasons of the year, according to the seasons of the mixed diet, is the main feature of Chinese cooking. China has always followed seasonal seasoning and side dishes, with mellow flavor in winter and light and cool in summer. Winter more stew simmering, summer more cold mix frozen. All kinds of vegetables are replaced at four o'clock and eaten at the right time.
Pay attention to the beauty of the dishes. Pay attention to the color, aroma, taste, shape, and coordination of food, the expression of the beauty of the dish is multifaceted, the chefs use their clever skills and artistic accomplishment to shape a variety of cuisines, unique to achieve the unity of color, aroma, taste, shape, and give people a high degree of spiritual and material unity of special enjoyment.
Pay attention to taste: Chinese cooking has paid attention to taste since ancient times, not only has strict requirements for the color, aroma, taste, shape, shape, quality and nutrition of food snacks, but also has certain elegant requirements in the naming of dishes, the way of taste, the choice of time, the rhythm of eating, and the interspersing of entertainment.
Braised pork head
Ingredients: pork head, ginger, garlic, rock sugar, milk, salt, cooking wine, soy sauce, oil
method:
1: Wash the pork head, scrape off the hairs and dirt, and chop the ginger and garlic.
2: Cut the cleaned pork head into evenly sized pieces.
3: Heat the frying pan and pour oil, put the garlic and ginger into the pot and fry the aroma, then put the pork head meat into the high heat and fry to change color.
4: Stir-fry the meat to change color, add salt, rock sugar, southern milk, soy sauce and cooking wine in the pot and continue to fry until the pork is colored.
5: Add two bowls of boiling water to the pot after the pork is colored.
6: Bring to a boil over high heat and pour all the ingredients into a rice cooker.
7: After simmering for an hour, put the pork head meat out and sprinkle with green onions.
Spicy belly shreds
Ingredients: 1 pork belly, 4 slices of ginger, 3 green onions, 1 clove of garlic, 3 coriander, 1 tablespoon of cooked sesame seeds, 2 tablespoons of cooked peanut kernels, a pinch of salt, 1/3 teaspoon of sugar, 3 teaspoons of light soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of rice wine, 1 teaspoon of sichuan pepper oil, 1 teaspoon of chili oil.
1, pork belly inside and outside wash; boil water in the pot, after the water boils, under the pork belly blanched water.
2: Blanch for about 3 minutes, rinse off with warm water.
3: Prepare a shallot and 2 slices of ginger.
4: Put the pork belly into the pot, add enough water to not pass the pork belly, add the green onion and ginger slices, pour in the rice wine, boil on high heat.
5: After the water in the pot is boiled, turn the heat to low and cover the lid and simmer.
6: Cook until pork belly can be easily inserted into chopsticks and turn off the heat.
7: Remove the pork belly and soak it in cool water filled with ice cubes.
8: When soaking pork belly, prepare shredded ginger, minced garlic, green onion, coriander segments and chopped peanuts.
9: Take an empty bowl and mix salt, vinegar, soy sauce, minced garlic, sugar, pepper oil and chili oil into a sauce.
10: Remove the soaked pork belly and drain the water; cut the drained pork belly into strips.
11: Place pork belly in a larger container and add shredded ginger, green onion, parsley, sesame seeds and peanuts.
12: Drizzle the sauce on the pork belly and mix well, and put on the plate.
Tomato tofu fish
Ingredients: Tomatoes, tofu, fish fillet, tomato sauce, cooking wine, pepper, starch, olive oil, coriander, chives
Directions: 1, cut the dragon fish fillet into slices, wash the tomatoes and cut into fine cubes for later;
2. Marinate the fish fillet with cooking wine, pepper, starch and other materials for 5 minutes;
3: Pour a little olive oil into the pot, add diced tomatoes and stir-fry until soft, then add water and bring to a boil;
4. Cut the tofu into pieces with a knife and pour it into the soup;
5: Then add the tomato sauce and stir well;
6: Finally, pour the dragon fish pieces into the boiling soup and continue to boil