Jiuxiang'er food sharing: people take food as the sky, since ancient times, no matter which ethnic group has its own food culture, from the famous Manchu and Han banquets, to the well-known city snacks; from the desserts in Shanghai, to the butter tea in Qinghai, from the roast duck in Beijing, to the small roll powder in Yunnan Hekou; from steaks to pies, all exude their own unique charm, I have always hoped that I can travel all over the world and appreciate different customs, but what I prefer is different cuisines. From the food of a place, we can appreciate the customs and customs of a place, humanistic beliefs, living customs, understand the geographical conditions, vegetation characteristics, the blooming of taste buds, the aroma absorbed, fill the brain, let people blossom in their hearts. As described in the movie "Food Story", delicious things make people see a different world, like being in a gentle dream; it can also allow us to retrieve the good memories of the past, to retrieve those lost things, and the bloom of the heart begins with the dance of the taste buds
Cold mix with cowpeas
| ingredients|
300 g cowpea, 2 chili peppers, 2 spoonfuls of light soy sauce, 1 g salt, a pinch of sesame oil
| practice is |
1: Wash the cowpea. Cut into small cubes.
2: Cut the red pepper into cubes.
3.: Put diced chili peppers into diced cowpea, add salt, soy sauce and sesame oil.
Yam jujube fragrant meat
Ingredients: 600 grams of pork belly with skin, 500 grams of yam with iron sticks, 30 grams of dried red dates, 20 grams of hawthorn.
Seasoning: salt, soy sauce, soy sauce, osmanthus juice, rock sugar, cooking wine, fresh soup each appropriate amount.
method:
1: Cut the pork belly into small pieces, put it in a pot of boiling water and blanch the water, then remove it and set aside.
2: Peel the yam with an iron stick, cut it into small inches, and set aside.
3, put all the raw materials in the pressure cooker, boil the steam, then continue to press for 8 minutes, wait for a little drying away from the heat, open the lid and pick the hawthorn inside.
4: Pour the pressed raw materials into the wok, season and heat on high heat for 3 minutes, scoop them into the hot casserole respectively, and serve.
Wind forest eggplant
Ingredients ·
20 g minced meat, 200 g eggplant,
10 g chives, 10 g ginger,
10 g salt, 5 g MSG
3 grams of sugar, 5 grams of sesame oil, 50 grams of chicken broth
·Procedure ·
1: Peel the eggplant, cut into large coarse strips, wash and cut the chives into sections, and cut the ginger into rice. 2: Heat the oil in a frying pan, add the eggplant strips at 120 degrees Celsius temperature, and fry until golden brown. 3: Leave oil in the pot, add ginger, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, and simmer over low heat until the juice is thick and drizzled with sesame oil.
Home-flavored gongbao chicken
Ingredients
250g chicken breast, 4 green and red peppers, 50g fried peanut rice, 2 tsp green onion, 1 tsp minced ginger, 1 tsp minced garlic, 15 peppercorns, 6 dried red peppers, 1 tsp salt, 1/2 tsp cooking wine, 2 tsp dry starch, 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 tsp sugar, 2 tbsp water, 2 tbsp water starch, 1 tbsp sesame oil.
How to do it
1. Cut the chicken breast into 1cm cubes, add salt (1/2 teaspoon), stir well with cooking wine and dry starch, and marinate for 5 minutes. Cut the green onion into slightly smaller grains than the diced chicken, and the green onion and ginger are chopped into small pieces. Finely chop the green and red peppers.
2. Put the garlic and ginger in a bowl, add salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water, water starch and set aside.
3. Heat the pot, pour in the oil, add a little sesame oil, add the peppercorns when the oil is cold, wait for the peppercorns to aromate, the color becomes slightly darker, and then add the dried chili peppers to fry.
4. Add the diced chicken and fry until it changes color, add the green and red pepper grains, stir-fry for 10 seconds, pour in the prepared sauce, stir-fry for 1 minute on high heat, and then pour in the fried peanuts.
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