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
Shallot oil beef hundred leaves
Ingredients: Cooked beef leaves, green onion, dried chili peppers, salad oil, beautiful and fresh
Directions:1. Blanch the cow's leaves in boiling water, quickly fish them out and over the cold water. In this way, the beef blinds will taste very crisp
2. Spread the drained beef leaves evenly on the plate
3. Wash and chop the shallots into small pieces, and sprinkle the chopped shallots evenly on the beef leaves. Sprinkle some dried peppers. Two scoops of delicious freshness
4. Heat the oil in a pan and drizzle
Four hi balls
Ingredients: 500g minced pork, 100g green onion, 50 g of ginger, 1 egg, a little sesame oil, 1 tsp of dark soy sauce, 1 tsp of salt, 1 tsp of chicken essence, 2 tbsp of water starch, vegetable oil, water
method:
1, prepare the ingredients, pork belly stuffing 600 grams, green onion, ginger cut into large pieces in advance in a small bowl of water, a little water starch, egg white.
2: Add a little sesame oil to the minced meat first, then stir in one direction.
3: Put soy sauce into the minced meat and continue to stir evenly, then add the shallot water in parts, add a little less each time, stir well, and then add the ginger water in the fractions.
4: Add a little salt, chicken essence, egg essence and continue to stir in one direction, then pour water starch. Stir vigorously until the stirring does not move.
5. Beat the meat stuffing back and forth with the palm of your hand several times, and then make the meat filling into a fist-sized ball.
6. Frying. Pour oil into the pot, and when the oil is four layers hot, you can add the balls. Slow fry over low heat.
7: Fry the balls in a large bowl and set aside.
8: Drape large chunks of ginger and green onion for soaking water over the balls. Pour in a little soy sauce. Then add the right amount of hot water. Steam on high heat for about an hour.
9: Place the balls on a plate, pour some steamed balls into the pot, bring to a boil and cook. Turn off the heat and drizzle with a little sesame oil. Pour the broth over the balls and serve.
Lean porridge with fresh shrimp
Ingredients: 1 cup rice, 5 fresh shrimp, 200g lean meat, a little cooking oil, 3g salt, 1 spoonful of chicken powder, 1 chives, water to taste
method
1. Prepare the required ingredients
2: Mince the lean meat, add cooking oil, salt, chicken powder, etc. and mix well to adjust the taste
3: After washing the rice, pour it into the pot, add an appropriate amount of water to the gas stove and bring to a boil, then reduce the heat and slowly cook for about half an hour
4: When the rice is cooked to a viscous state, add the fresh shrimp that has been cleaned up
5: After boiling the pot, add the flavored lean meat, quickly stir with chopsticks a few times to turn off the heat, sprinkle with chopped chives
Winter melon meatball soup
1. Cut the ginger and green onion into finely chopped ginger rice and green onion rice;
2. Put nothing in the bought meat filling, first use a small wooden stick to pound the garlic for three or five minutes, so that the meat filling becomes more delicate;
3. Put the onion and ginger rice in the meat filling, and then use the wooden stick to stir well while pounding, so that the ginger rice can also be crushed a little more;
4. Add 1 egg, 1 tbsp starch, 1 tbsp cooking wine, 1 tsp soy sauce, 1 tsp sesame oil, pepper and salt to the minced meat;
5. After washing the winter melon, remove the skin and urn; cut the winter melon into 5 mm thick pieces;
6. Make a pot of water, turn the water slightly to low heat, and add the balls with a spoon;
7. After the balls are all put into the pot, turn the heat to medium to high heat and cook for about 10 minutes;
8. After the balls are floated up, add the winter melon slices and cook for a few minutes;
9. See the winter melon become translucent after the salt, sesame oil, home chicken powder can be appropriately put some;
10. Turn off the heat, sprinkle some pepper, cut some coriander and put it in the soup, and you can enjoy it
Jiuxianger food sharing ends, like friends can like and forward to pay attention to it, do not know what to eat every day, you can come to turn me, welcome to point out the problem, learn from each other, remember to leave a message Oh