The heritage of Chinese food culture is rich and colorful, as the descendants of Yanhuang, we should understand and pay attention to it, a dish is a cultural embodiment, a dish can interpret the connotation of a culture. Our diet is related to health, and a healthy life is the premise of development, and we must not only understand what dishes we have in China but also understand the meaning of these dishes. Linlin recommends specialties and snacks from all over the world every day. Russet white
Fried chicken rice
ingredient:
Chicken breast, russet, peas, bell pepper, egg white, pepper, cooking wine, chicken essence, soy sauce, sugar
method:
1. Cut the chicken breast into small pieces, add salt, pepper, cooking wine and egg whites, mix well, marinate for 5 minutes, and dice the white cubes and set aside.
2. Heat the pan and pour the oil, put the chicken into the stir-fry and remove it.
3. Add a little oil, add peas and russet and stir-fry until it is broken.
4. Add salt and sugar to taste, add chicken, bell peppercorns, add soy sauce and stir-fry well.
Spicy fish nuggets
Royalties
1/2 grass carp; 2 packets of squeezed vegetables; 3 tablespoons of minced pepper; ginger to taste; salt to taste; light soy sauce to taste
method
Fish chops! Marinate with salt and soy sauce for half an hour!
Prepare the ingredients: squeezed vegetables, chopped peppers, ginger! Squeeze vegetables whatever you want, chop peppers at home, no can be purchased at the supermarket!
Pour more oil into the pan, pour the fish into the red pot when it is boiled, and fry it!
If the fish can be flipped, it will be flipped down, and the sticky pan will not move first! At this time, the fish has turned golden brown, and the fragrance has come out! (Flip one by one with chopsticks, be careful of oil splashing hands)
When the fish are golden, put the fish aside, and catch more oil! Leave a little in the pot and start putting the ginger shreds!
Sweet and sour fatty intestines roasted radish
material:
Fatty sausage, white radish, red pickled pepper, ginger, star anise, cooking wine, vinegar, sugar, salt, soy sauce
1. Clean the fat intestines, add water to the pot and bring to a boil, put in the large intestine blanch, drain the water, put the cooking wine, vinegar and ginger and marinate for 20 minutes.
2. Peel the white radish and cut it into three sections horizontally, then cut it vertically into rectangles, and then cut off the corners of each rectangle to form a cylindrical shape.
3. Stuff the cylindrical radish into the large intestine and cut into equal lengths.
4. Put the appropriate amount of oil in the pan, put the large intestine of the stuffed radish into it and fry it over low heat until the skin is golden brown.
5. Put soy sauce, vinegar, add an appropriate amount of water, bring to a boil on high heat, put star anise, pickled pepper to low heat and cook for 50 minutes, put the appropriate amount of salt and sugar on high heat to collect the juice.
Fukuyama roast chicken
ingredient:
500 grams of chicken, 15 grams of salt, 1 gram of star anise, 30 grams of green onion, 15 grams of soy sauce, 50 grams of peanut oil, 15 grams of maltose, 1 gram of allspice powder
1. Remove the chicken from the feathers, remove the internal organs, wash, chop off the calves, slice the ginger, and cut the green onion into strips;
2. Crush the star anise and spread the salt evenly on the chicken, marinate for 3 to 4 hours, and dry with a clean cloth;
3. Break the two thigh bones of the chicken, cut a 3 cm long incision in the chicken belly, and cross the two legs of the chicken into the abdomen;
4. Insert a 13 cm stalk along the anus and prop it on the cartilage under the head of the chicken breast;
5. Mix the caramel (maltose) with 50 ml of water and spread evenly on the chicken;
6. Pour peanut oil into the pot, when the heat is 80%, put the chicken into the pot, fry until it is purple and fish out, control the oil and set aside;
7. Finely chop the green onion and ginger, mix well with the five-spice powder and fill the chicken belly;
8. Put the chicken on a plate, pour soy sauce, sprinkle with fine salt, steam on the top drawer for 15 minutes, and remove the sorghum straw in the chicken belly.
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