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.
Sweet and sour chicken
Ingredients: 300 grams of tender chicken, 45 grams of tomato paste, 20 grams of rice wine, 20 grams of soy sauce, 5 grams of sugar, 5 grams of baking soda, 20 grams of water starch, 1 gram of pepper, 20 grams of green onion and ginger slices, 2 grams of minced ginger, 600 grams of peanut oil, a little yellow wine monosodium glutamate
Directions: 1, cut the chicken into 2 cm long thin slices, put it in a bowl, add baking soda, soy sauce 10 grams, pepper, water starch, rice wine, ginger and water 100 grams, soak, add peanut oil after 10 minutes, marinate for 1 hour;
2: Heat the frying pan, heat the oil to 60%, add the beef slices, mix, when the beef is white, pour into a colander and drain the oil;
3: Put a little oil in the wok and pour tomato paste, salt, rice wine, sugar, monosodium glutamate, a little soup, stir-fry with water starch and sesame oil on the meat.
Cold konjac
1: Add water to the pot, add konjac tofu, cook for 1.5-2 minutes, until the konjac becomes soft and translucent.
2: Put the konjac tofu into pure water and cool it, after the konjac is completely cool, take out the controlled dry water, cut into long and short strips, and plate for later.
3: Take an empty bowl, add salt, soy sauce, vinegar, sugar, chili oil, sesame oil, millet spicy, green onion and coriander, stir well to make a sauce, set aside.
4: Pour the juice into the konjac, stir well and eat.
Hot double crisp
Directions: 1: Cut the chicken gizzards into a comb back knife, add ginger and shallot water, pepper, cooking wine and salt after potting.
2: Cut the yellow throat of the pig into a comb flower knife; cut the celery into stems and cut into sections; and cut the pickled pepper and green onion into horse ears.
3: Boil the water in the pot, put the pig's yellow throat into the pot and put it into the water, then fish it out and set aside.
4: Heat the salad oil in the pot, and then fish out the chicken gizzard liver after oil.
5, the pot to leave the bottom oil, put in the ginger slices, garlic slices, dried pepper festival and peppercorns stir-fry fragrant, add the bubble pepper festival and pickled pepper sauce together, after the chicken feathers and pork yellow throat under the pot stir-fry evenly, adjust the soy sauce, salt, monosodium glutamate, aged vinegar and spicy fresh sauce, while sprinkling in the celery festival, stir-fry well and then put on the plate.
Stir-fry clams
Ingredients: clams, shallots, ginger, garlic, tempeh sauce, green peppers, red peppers, onions
method
1 clam soaked in salted water for at least two hours to spit sand
2 shallots, ginger and garlic slices, chopped onion, green pepper and red pepper cut well and set aside
3 Soaked clams in boiling water and cook for a while
4 heat the oil pot, stir-fry the onion, ginger and garlic to make the aroma, add the onion, green pepper and red pepper in turn, and finally put the appropriate amount of tempeh sauce, and add a little water
5 clams are stir-fried in a pot (tempeh sauce itself is salty, no need to put salt).