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.
Wood ear braised pork slices
material:
Lean meat, fungus, ginger, garlic and shallots, red pepper, salt, cooking wine, pepper, sesame oil, soy sauce!
method:
1: Slice the lean meat, add cooking wine, pepper and sesame oil and mix well and marinate for a while, the fungus is soaked in advance, and the other ingredients are cut and set aside!
2, heat the pan with cold oil, heat it up and add the meat slices!
3. Quickly scatter the slices until they turn white and then remove them for later!
4: Stir-fry ginger and garlic in another pot in hot oil!
5、 Add black fungus and stir-fry!
6.Add chives and shredded red pepper!
7. Insert the meat slices!
8、Add salt!
9、 Drizzle in the soy sauce and mix well to get out of the pot!
Cold mix of leeks
Leeks, chopped chili peppers, soy sauce, oyster sauce, sesame oil!
1. Cut the leeks into sections, boil the water in the pot and then blanch the leek head for 10 seconds, then add the leek tail and continue to blanch for 20 seconds.
2. Drain the water in a bowl, add chopped chili pepper soy sauce oyster sauce, mix well. (If you like to eat garlic, you can chop up a few garlic seeds and mix them together)
Stir-fried lamb tripe
ingredient:
Lamb tripe, garlic moss, green and red pepper, ginger garlic, cooking wine, soy sauce, chicken essence, pepper, salt!
1, the processed lamb tripe cut into fine strips, green and red pepper cut the same shredded, garlic moss cut into a pot of oil, put in ginger garlic slices stir-fry, pour into the lamb tripe shredded high heat stir-fry;
2: Stir-fry in cooking wine, add a small spoonful of raw soy sauce and stir-fry; add shredded chili pepper and garlic moss and stir-fry until it is broken, add salt, pepper and chicken essence to taste and turn out of the pot.
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