Foodies uphold the firm belief that "the world is so big, I want to taste it" and make eating the only purpose of travel. Chinese cuisine is divided into many genres in circulation, among which the most influential and representative ones recognized by society are: Lu, Sichuan, Cantonese, Min, Su, Zhejiang, Xiang, Hui and other cuisines, which are often referred to as China's "eight major cuisines". The formation of a cuisine is inseparable from its long history and unique culinary characteristics, and it is also affected by the natural geography, climatic conditions, resource specialties, and eating habits of the region. Next, we will recommend food sharing and snack sharing from all over the world every day.
Crispy fried marinated duck
ingredient:
1000 grams of duck, 50 grams of soy sauce, 20 grams of cooking wine, 10 grams of salt, 5 grams of monosodium glutamate, 15 grams of green onion, 10 grams of ginger, 5 grams of white sugar, 5 grams of peppercorns, 130 grams of vegetable oil
method:
1. Open the duck, remove the internal organs, rinse well, chop into 4 to 6 pieces, put in boiling water and blanch and take out; cut the green onion into sections and the ginger into thick slices.
2. Cook a pot of water, add soy sauce, cooking wine, salt, monosodium glutamate, sugar and onion, ginger, put the duck in, boil the water and turn to low heat and simmer for 30 minutes to make the meat rotten; take out the cooked duck pieces, drain and let cool.
3. Put the peppercorns into a wok and fry them, press them into a minced piece, put them on a plate, add a little salt and MSG, and make the peppercorns.
4. Heat the wok, add the oil, heat it up and put in the duck pieces, and fry the puff pastry.
Sesame cabbage tofu skin
Ingredients: cabbage Tofu skin Sesame paste soy sauce salt
method
1. Soak the bean skin in warm water to soften, wash, cut into strips, wash and shred the cabbage.
2. Pour a little oil into the pot and stir-fry the cabbage a few times.
3. Stir-fry the bean skin and tahini, salt and soy sauce for 1 minute and then serve
Dry pot spicy fish
Royalties
Silver carp 800 grams; onion ginger to taste; 4 red peppers; 10 ml of dark soy sauce; 3 grams of peppercorns; water starch to taste; Pixian beans; steamed fish soy sauce 20 ml; coriander to taste; garlic seedlings to taste; 3 ml of white wine; 5 grams of sugar; 30 grams of cloves sauce
Wash the silver carp and chop small pieces.
Wrap the fish pieces in egg mixture.
Heat the oil in a pan and fry the fish until slightly browned.
Prepare the seasonings.
Sauté chives ginger chili peppers and garlic cloves.
Add Pixian bean paste.
Stir-fry Pixian bean paste in red oil.
Add an appropriate amount of water.
Add the liquor.
Add the old drawer.
Add the steamed fish soy sauce.
Add the sugar.
Cook the broth on high heat for 5 minutes to bring out the aroma.
Place the fried fish cubes in the pan.
Cover and bring to a boil over medium-low heat for 20 minutes.
After the fish is cooked for 20 minutes, the juice is collected on high heat and drizzled with an appropriate amount of water starch.
Pour the boiled fish pieces into a dry pot, sprinkle with garlic sprouts and coriander, and serve them with the alcohol stove, if not or without.
Large plate of chicken
ingredient:
Three chicken thighs, half a can of beer, sliced ginger, sliced garlic, onion, carrot, potato, green pepper, chives, dried chili peppers, coriander leaves, star anise, peppercorns
1. Add 2 slices of ginger to the chicken, a spoonful of cooking wine, blanch the water for 2 minutes and then fish out, wash the blood foam
2. Put the oil in a hot pan, wait for the oil to heat up, then put the ginger slices, garlic slices, dried chili peppers, fragrant leaves, star anise, peppercorns and stir-fry until fragrant
3. Add the chicken and sauté until golden brown
4. Add a spoonful of cooking wine, a spoonful of chili sauce, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of dark soy sauce, a spoonful of sugar, and about three grams of salt to taste
5. Stir-fry well, add carrots, potato cubes, pour in half a can of beer and simmer until the sauce thickens
6. Add green peppers, stir-fry the onions for about two minutes, and finally add the chives to get out of the pot.
Today's sharing is here, Ah Kun and everyone food sharing every day, you can send the menu you want to learn to the comments inside everyone exchanges and learns from each other, Xiaobian will share with you later.