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.
Grilled vegetable salad
Ingredients: tomato, onion, zucchini, eggplant, olive oil, rice vinegar, sea salt, minced garlic, cheese, basil crushed.
method:
1. Wash all ingredients and cut into thin slices.
2. Arrange the sliced vegetables and put them in the mold. Brush the surface of the vegetables with a layer of olive oil and sprinkle with minced garlic, sea salt, cheese and crushed basil.
3. Put in the oven and bake at 150 degrees for an hour. 4. Remove the plating.
Fresh and spicy shrimp
Ingredients: shrimp, mango, red pepper, dried chili pepper, ginger
1: Peel and cut the mango into 2 slices, dig out the pulp, cut into small cubes and set aside, and cut the red pepper and dried pepper into small pieces.
2: Wash the shrimp and mix well with the marinade for a while.
3: Heat the oil in the pan, remove the shrimp from the oil and drain.
4: Heat the oil in the pot, sauté the pesto slices, red peppers and dried peppers, pour the shrimp back into the pot, add a little cooking wine, then add the seasoning and fry thoroughly, and finally add the pine nuts and mango kernels, stir-fry well.
Vegetarian abalone heart
Ingredients: 400g of apricot abalone mushrooms, 150g of rapeseed, 1 tsp of salt, 1/2 tsp of vegetable and fruit powder, 1 tsp of oyster sauce, 1 tsp of light soy sauce, 1 tsp of dark soy sauce, 1 tbsp of water starch.
1: Wash the apricot abalone mushrooms, cut into small strips, put them in a hot oil pan and fry them slightly, remove the roots and old leaves from the rapeseed, and wash them.
2: Add water, salt and vegetable oil to a boil in a pot, blanch rape until cooked, remove and drain with cold boiling water, and place on a plate.
3: Do not turn on the heat in the wok, add water, vegetarian oyster sauce, soy sauce, soy sauce, vegetable and fruit powder, salt, mix into a sauce and stir well.
4: Turn on the heat, bring the soup to a boil, then add the apricot abalone mushrooms and cook for 2 minutes, and finally add water starch to outline the soup.
5: Stir-fry until the soup is thick and put into the plate where the green vegetables were stacked before.
Egg and vegetable salad
Ingredients: Egg cherry tomato broccoli black pepper salad dressing olive oil
1. Wash the tomatoes and place the slices on a plate.
2. After the eggs are boiled, peel off the shell, cut into small pieces and place in the cherry tomato plate.
3. Tear the broccoli into small flowers, blanch the water and fish them out, and place them in the egg cherry tomato plate.
4. Squeeze in the salad dressing, drizzle with olive oil and sprinkle with black pepper.