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.
Boiled double mushrooms
Ingredients: 200 grams of apricot abalone mushrooms, 200 grams of white jade mushrooms, 100 grams of lettuce, 3 dried chili peppers, 2 cloves of garlic, 1 tablespoon of bean paste, 1 bowl of broth, vegetable oil, 1 teaspoon of chicken essence, 1 teaspoon of paprika
Directions: 1. After washing the white jade mushrooms, cut them into two pieces, and tear the apricot abalone mushrooms into strips by hand. Tear the lettuce into small pieces. Mince the garlic and cut the dried pepper into segments
2. Place the torn lettuce in a bowl
3. Add the bottom oil to the pot, after the oil is hot, add the watercress sauce, sauté the red oil over low heat, then add the dried chili pepper segments, minced garlic, and continue to simmer the aroma
4. Add broth or hot water to the pot
5. Put the white jade ru and apricot abalone mushrooms in a pot and bring to a boil over high heat
6. Add a little chicken essence before cooking, then turn off the heat and pour the mushrooms and soup into the bowl
7. Add a small spoonful of dried paprika and a small spoonful of minced garlic to the bowl.
Shrimp pork rolls
Ingredients: asparagus, pork flakes, prawns, salt, freshly ground black pepper, soy sauce, cooking wine, corn starch
Method: 1, pork slices add soy sauce, cooking wine, corn starch mix well, marinate for 10 minutes, asparagus wash and cut into sections, keep the tip;
2, wash the prawns, remove the head, remove the shell, keep the shell of the tail, remove the shrimp line, boil a pot of water, add salt, put in the asparagus blanched to emerald green, fish out and set aside;
3, the same pot of water shrimp until discolored, fish out drained and set aside, with pork slices to roll up the shrimp and asparagus tips;
4: Heat the frying pan and fry the rolled meat until the pork is fully cooked, sprinkle with black pepper to taste.
Mung bean loofah pork liver soup
Ingredients: 300 grams of loofah, 500 grams of pork liver, 100 grams of mung beans, 30 grams of goji berries, 50 grams of water starch, broth, cooking wine, ginger slices, salt, sesame oil to taste.
Directions: 1. Wash and cut the pork liver into thin slices, put it in a bowl, add cooking wine, salt and water starch to marinate;
2. Put the pork liver in boiling water and cook it, then fish it out and set aside;
3. Wash the mung beans and put them in the soup pot, add water, cover the lid, boil on the fire for another 5 to 6 minutes, fish out, drain the water;
4. Wash and cut the pork liver into thin slices, put it in a bowl, add cooking wine, salt and water starch to marinate
5. Mix mung bean water with broth in a ratio of 21 and bring to a boil;
6. After boiling the blanched pork liver again, add loofah and ginger slices in turn;
7. Add salt, sesame oil and goji berries and stir well.
Fried pork ribs with garlic
Ingredients: 1 sachet of pork ribs, 3 slices of ginger, 1 green onion, 1 head of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 2 tablespoons of starch, 1 bag of breadcrumbs.
method:
1. Chop the ribs into small pieces, wash and drain well, put them on a plate and pour cooking wine and raw soy sauce and stir well, add the garlic (a small amount), ginger and green onion, seal with plastic wrap, and marinate for 4 hours.
2. Pour in the dry starch and stir well so that each rib is evenly wrapped with a layer of starch.
3. Pour oil into the pan, heat on high heat, put in the ribs when the oil is 80% hot, fry for 20 seconds, change to medium-low heat and continue to fry for about 2-3 minutes to drain the oil.
4. Add a little oil to the wok, reduce the heat, add the breadcrumbs and the remaining garlic and sauté until golden brown, add the ribs, salt and sugar, and then add the spicy peanuts and stir-fry for 1 minute.