01
Smoked chicken from Xingtai recipe
Fifth Grade Fourth Class Wang Leyang
The people take food as heaven. Food from all over China is like a cloud, and TV programs such as "China on the Tip of the Tongue" have given us a taste of the country's vast land and food culture.
My hometown, Xingtai, Hebei, is a beautiful small city in southern Hebei. Quiet and bustling, tradition and fashion dance together, and a unique cuisine has been nurtured by a long history.
The taste of hometown is the fragrance of the earth, the fragrance of the wilderness, the richness of the mountains and forests, and it is also a paradise on the tip of the tongue. There are many delicacies in my hometown: rolls of meat, eight bowls, crispy fish, vegetarian plates... And my favorite food is Xingtai smoked chicken.
Xingtai's smoked chicken method is very exquisite. The chickens chosen first are not ordinary, they have long necks, pointed mouths, round and slippery bodies... The golden red and shiny feathers resemble clouds in the sky, shining brightly in the sunlight. That's right, they're clever little roosters.
With the best ingredients, the next step is the method of making. First of all, the baby rooster is slaughtered, the feathers are removed, washed and dried, then simmered overnight with the old soup and more than twenty unique spices, fished out the soup, then fumigated with mahogany shavings, and constantly applied bright oil to the cortex, until the skin is golden and crispy, so that the delicious smoked chicken is ready.
Xingtai's smoked chicken is not only tender and boneless, not fat and not greasy, but also able to strengthen the body, improve immunity, is a very popular food for men, women and children. With the continuous improvement of living standards, the cuisine of the hometown is no longer the luxury of the New Year's Festival, but more of a culture, a history, a heritage, and a trace of concern.
I love my hometown, and I love the taste of my hometown even more.
Instructor: Pank
School: Jinhua Experimental Primary School, Xingtai City
02
Plain old tofu
Fifth grade seven class Liu Junyu
My hometown was the place where Liu Bei made county orders during the Three Kingdoms period, the plains. There's a lot to say about our plains cuisine. For example, steamed buns, roasted pigeons, old tofu... Among them, my favorite is still old tofu.
Old tofu has a history of more than 2,000 years. Many places have old tofu, such as Jinan Shanghe old tofu, Liaocheng gao old tofu, but our plain old tofu is the originator of old tofu, and only our local can make authentic and authentic old tofu. It is said that when the Qianlong Emperor went down to jiangnan, he passed through the plains and ate our old tofu once, and let the master who made the old tofu into the imperial dining room on the spot.
Old tofu is composed of two parts: tender tofu and brine soup. Tender tofu is made the same way as anywhere else. Bean selection, water selection, filter slurry, preparation, pulping, brain point. And the brine soup as the spiritual soul of old tofu. Its taste is also superb. The ancients called it "brine clear but not light, meaty but not fishy, fragrant aroma, spicy but not choking". However, if you want to make such a brine soup, you must first use the water from the deep well on the edge of the Yellow River, and then add more than a dozen condiments such as soy sauce, salt, green onion, peppercorns, star anise, fennel, cloves, cinnamon, ginger and so on. Then add the shredded meat and simmer over a warm heat for a few hours with good quality cottonseed oil. A pot of colorful and fragrant brine soup came out. Scoop up half a bowl of old tofu plus a large spoonful of marinade. The most authentic old tofu of the night was put on the table.
White tender tofu, golden brine soup, with a spoon to dig up a piece of tender tofu in the mouth, smooth and tender, full of umami, melt in the mouth. It seems that if you are not careful, you will slip into your esophagus. This is followed by another sip of brine soup. It really feels like the "Hundred Songs of Food in the Old Capital" praised, "it looks like a beautiful person called half old, and it is like scratching its head and making a gesture".
Old tofu is not only delicious. And there are a lot of nutrients. For example, calcium, magnesium, iron, zinc, potassium, copper, phosphorus and so on. Old tofu contains very little fat, so it doesn't lead to obesity. It was also the best choice for our breakfast.
Speaking of which, do you also want to come to our plains to taste a bowl of delicious and nutritious old tofu?
Instructor: Liu Hongxiu
School: Shandong Pingyuan County No. 1 Experimental Primary School
03
Plains pigeon
Grade 5 Class 7 Yao Ruiqi
Eating delicious food outside will always remind you of the taste of your hometown that you can't forget, and today I will introduce you to our special snack of the plains - the plains pigeons.
Are you salivating when you hear this name? Let me introduce it to you.
Plains people have had the custom of raising pigeons since ancient times, and now the pigeon festival on the eighth day of the first lunar month has become a traditional grand festival. On the day of the festival, people raise meat pigeons with large size, tender texture, rich nutrition, and delicious taste to win the favor of consumers at home and abroad. The "whole pigeon banquet" has now become a delicacy for the vast number of people, full of color and taste, and can not get tired of eating. Therefore, it has also become one of the famous dishes of the Han nationality in Pingyuan County, Shandong Province.
Next, I will introduce you to the practice of the plains pigeon! First of all, clean up the hair and internal organs of the pigeon, take a hot bath in hot water, then put in the shallot and ginger cooking wine and marinate for about 10 minutes, then add a bowl of water, a bowl of raw soy sauce, half a bowl of old soy sauce, half a bowl of cooking wine, 200 grams of oyster sauce in the pot. Steep over low heat for 25 minutes, constantly pouring sauce over the pigeons, turning the dough every 10 minutes. After taking it out to cool, it is done, and the fragrance can drift ten miles away! After completion, the pigeon has a golden yellow appearance, a crispy outside and tender inside, a head in front, four feet hidden under the body, a huge body, a tight flesh, rich nutrition, a strong fragrance, and lies there peacefully, as if waiting for you!
The pigeon is not only tender in meat, but also a superior tonic, and its nutrient-rich is a high-protein, low-fat bodybuilding food with an appetizing and open spleen effect. The taste of the pigeons is even more mouth-watering. One bite down, full of chewiness, a greasy but not greasy feeling in the mouth constantly reverberating. After the entrance, the meat slowly goes from hard to soft, like a deflated balloon flowing out some delicious juice, which is really evocative!
The Plains Milk Pigeon has increased the popularity of Plains County, and also made Plains have the titles of "Pigeon City" and "Pigeon Township".
04
Eight knife soup
Sixth grade Chen Zhen
My hometown is in the beautiful Zijin, which not only has the revolutionary base area of the Soviet District, but also the Zijin people's favorite eight knife soup.
Eight knife soup belongs to the Cantonese cuisine family. Cut the heart, liver, intestines, lungs, tongue, diaphragm and neck of the pig with a knife, commonly known as the "eight knives". Put these eight pieces in boiling water, cook until cooked thoroughly, then sprinkle with green onions, pepper, and grilled fish meal with purple and gold characteristics, and a pot of eight knives soup with full color and flavor is ready. Don't look at it as simple, the taste is leveraged. Its flesh is tender, the soup is rich, the ingredients are rich, and the pepper warms the lungs and stomach. Yakō Soup, popular for its unique flavor, even set a record of selling 300 copies in four hours at the Hachikō Soup Restaurant.
In Zijin, you can see eight-knife soup restaurants of all sizes everywhere. Walk in and pick a clean spot to sit down. Soon, a bowl of eight-knife soup was served. Several pieces of boat-like meat float in the soup noodles, the green onions are like emerald green lotus leaves, a white gas rises on the bowl noodles, and the unique aroma of the eight knives soup wanders through the nasal cavity. Just smelling it makes people's appetites explode. Fish out a piece, even the soup poured into the mouth, crisp and tender taste, warm soup, between the lips and teeth rippled with an indescribable fragrance, I can't help but piece by piece to send the meat into the mouth, the remaining soup can also be soaked in pho, so the taste is more unique. A bowl of eight knife soup into the stomach, full of energy, wipe the mouth, the aftertaste is endless!
There is such an ancient poem: "People come and go on the river, but love the beauty of sea bass", let me change it: "Purple gold people, but love eight knife soup".
School: Four Primary Schools in Zijin County, Guangdong Province
05
Salt and pepper ribs
Grade 4 Class 5 Cao Yihan
Some people say: "The world's cuisine belongs to China, and Chinese cuisine belongs to Guangdong." "I am a "snack food", I have lived in Guangdong since I was a child, and naturally I have eaten a lot of hometown food. One day during the summer vacation, I finally had the opportunity to learn how to cook food with my mother! Mom said that the delicacy we want to make is pretzel ribs, which are fragrant and crispy and tender, and when you take a bite, the aftertaste is endless!
Early in the morning, I went to the market with my mother to buy vegetables. Mom came to the meat stall and carefully selected the ribs, and I asked curiously, "Mom, aren't the ribs all the same?" Why did you choose so long? The mother looked mysterious: "You don't understand, the selection of materials is very important." Too big ribs meat old, to choose ribs without cavity, and then a little bit of fat. I listened and nodded as if I understood.
When I got home, my mother chopped the ribs into sections and put in the seasoning of the cured meat, and after an hour, my mother asked me to sprinkle the right amount of starch and flour on the ribs, and then I carefully grasped it with my hands, and my mother also told me that this would prevent the loss of water from the meat in the process of frying the ribs. "Oh, there is such a learning!" I smiled again and nodded.
"Fried pork ribs!" Mom was more excited than I was, and cried out in excitement. I followed my mother's instructions, immediately poured more oil into the pot, when the oil was smoking, I couldn't wait to pour the ribs into the pot, my mother saw the situation, immediately stopped me, "The ribs should be put piece by piece, so as not to stick together." "Mom said and demonstrated... After a few minutes, the golden ribs were fried.
Finally, Mom sautéed the chopped ginger, green onion and garlic over high heat to create the aroma, poured in some rice wine, and then poured in the fried ribs. "Wow, that's so fragrant!" I drooled and gave mom a thumbs up, "Mom, you're so good!" ”
In this way, a plate of pretzel and salt ribs with full color and flavor is ready, it is a delicacy and a culture in my hometown.
School: Dongguan School affiliated to South China Normal University
06
Stir-fried bacon with folded ear roots
Grade 3 Class 12 Luo Manyu
My hometown is in Sinan County, Guizhou Province, which is a good place with beautiful mountains and rivers. There are many delicacies in my hometown, such as silk dolls, spicy chicken, lamb powder, etc., and today I want to focus on fried bacon with folded ear roots.
When it comes to folding ear roots, many people are not familiar with them, if you tell you that folded ear roots are the roots of houttuynia cordata, do you suddenly realize? Unlike other places where the leaves of houttuynia cordata are used, its roots are mostly used in Guizhou. Very thin and long light white stem, cooked to eat powder, raw to eat fragrant and crispy, fried after the fishy taste is not so heavy, people who are not used to it can still chew it. Bacon is also cured from Guizhou, the color of the meat is obviously deeper than what is seen on the market, especially lean meat, a little purple lean bacon is fragrant.
Having said all that, let's introduce how to make fried bacon with folded ear roots.
First of all, prepare the folded ear root to wash and cut into sections, the bacon is washed and sliced, the bacon is preferably half fat, half lean, or pork belly is better, dried chili pepper about 4 cut rings, half a red pepper cut into large wires, ginger and garlic cut into small pieces, garlic sprouts and celery cut into small pieces.
With the ingredients ready, we're going to start sautéing, first add the fat bacon and fry for a while, fry the fat oil out, then put in the dried chili rings, fry the chili rings to change color, then add red peppers, ginger, garlic and lean bacon and fry for three or four seconds, then add the folded ear root and stir-fry for about 30 seconds, and finally add the garlic seedlings, celery, salt and soy sauce to fry evenly out of the pot. So the fried bacon with full color and flavor of folded ear roots is steaming hot!
This delicious hometown dish, fried bacon with folded ear roots, also has antiviral effects. If you are interested, you can also make it yourself, and try it yourself!
Instructor: Duanmu Teacher
Disclaimer The content of this article comes from primary school students' essay submissions, pictures from the Internet, copyright belongs to the original author and the original source, such as copyright and other issues, please contact us in time.