The development of prefabricated dishes in the past two years is really overwhelming, from takeaway to fast food, from rural wedding banquets to star-rated hotels, you can see the figure of prefabricated dishes everywhere, just start to eat and feel improvised, the more you eat, the more unpalatable you feel, the same seasoning, no fresh taste of the dish, it is more appropriate to eat with "lifeless", and there is no fun to enjoy food.
In addition to poor taste and texture, there are many additives and preservatives in prefabricated dishes, and it is also well known that in order to ensure that they can be sold for a long time, these things are indispensable.
So when I have dinner with friends recently, the first thing to consider is whether the restaurant uses pre-made dishes, and what dishes are not easy to be pre-made dishes when ordering. Think about it is the Sichuan restaurant is the most in line with the requirements, Sichuan cuisine "one dish and one grid, one hundred dishes and one hundred flavors", need a large number of "three peppers" to season, the pot is full of gas, small stir-fry, oil drenching, the amount of dishes are relatively large, such as a pot of Mao Xuewang even vegetables with oil at least five or six pounds of weight, prefabricated costs are very high, it is difficult to achieve, and many Sichuan dishes after prefabrication of color, taste, texture will be greatly discounted, such as fish-flavored shredded pork, hot pot meat, mapo tofu, etc., so that guests know that it is a prefabricated dish as soon as they eat, affecting the follow-up operation.
So now we have a dinner party, and we pick a popular Sichuan restaurant on the roadside, and seven or eight people can eat comfortably and deliciously for 400 yuan, which is many times stronger than the banquet with pre-made dishes. Let's bask in the Sichuan dishes we ate in Jiaozuo.
Couple's lung tablets
At first glance, it is the farmer's version of the husband and wife lung slices, full of a large plate of minotaur, tripe, beef tongue, plus red oil accessories, it tastes spicy and fragrant, and it is a good dish to drink.
Cucumber tossed with fritters
A food stall dish in Henan, the fritters need to be re-fried until crispy and mixed into the cold cucumber, which is really a unique taste, and many people like to eat this dish.
Seafood is full of blood
Mao Xuewang is one of the representative dishes of Sichuan cuisine, the originator of Jianghu cuisine, the original main ingredient is duck blood, hairy belly, now it is not so particular, all kinds of ingredients are added to it, such as this seafood Mao Xuewang, there are a large number of squid rolls, fish fillets, abalone, etc., the taste is also good.
Boiled fish
Sichuan cuisine boiled fish chili is especially used, the pot is full of red chili peppers bright and eye-catching, but it is really spicy but not dry, numb but not bitter, the fish is delicious and smooth, it is a bit expensive to spend oil and pepper.
Dry pot spicy fat sausage
Making fat sausage is the specialty of Sichuan cuisine, this dry pot fat sausage is made of charred outside and tender inside, spicy and delicious, not greasy at all, it is really amazing to eat with rice, everyone can't help but eat several pieces as soon as it is served.
Stir-fried Sichuan bacon
Sichuan's bacon is basically smoked, and the quality is quite good, it only needs to be cooked, and it is delicious no matter how you fry it.
Casserole black jelly
At first, I thought it was stinky tofu, but then I found out that it was cold powder, and I didn't figure out what kind of cold powder was so black, but the taste was really good.
Fish-flavored shredded pork
In fact, the fish-flavored shredded pork can best represent the level of Sichuan cuisine in a restaurant, if you bring it up to see that there are carrots and green and red peppers in it, this is guaranteed to be the "fish-flavored shredded pork" made by the northern master, and the fish-flavored shredded pork is made with pickled chili, pickled ginger, garlic, shallots, and ginger, and the taste is spicy, salty, fresh and sour, and the onions, ginger and garlic are fragrant, and this restaurant can still do it, and can give 75 points.
Dry pot cauliflower
The old national dish, both men and women love to eat, the key to whether it is delicious or not depends on the cauliflower, and the organic cauliflower tastes a must.
Back to the pot meat
Hui Guo Pork is the most homely dish in Sichuan cuisine, and the Hui Guo meat made in this restaurant is a bit thick, but the taste is okay. In fact, back to the pot meat is the most non-standard Sichuan dish, and the taste of each one is different, as long as it is delicious.
- Lao Jing said -
In recent years, eating has become more and more back to basics, eating particularly fragrant, particularly good taste of the dishes are a little disgusted, more and more like farm food, home-cooked food, raw vegetables, fruits and dishes, a big reason is that I was hurt by various additives and pre-made dishes, and I prefer the original feeling, do you have such a feeling? #
I am a foraging agent in the market, and I have been fighting with the world for many years, and I am still glorious and full of interest! I update the food recipes every day, share the life of the market, follow me, and enjoy a comfortable life without getting lost.