The world's delicacies are not sour, sweet, bitter, spicy and salty, China has believed in "the people take food as the sky" since ancient times, which shows the importance of "eating", if there is no food, it is the collapse of the sky! Chinese culture is broad and profound, with a long history. Chinese food culture is even more obsessive and cannot be extricated. China's vast territory, diverse geographical environment, rich climatic conditions, a wide variety of food types involved, which provides a solid material foundation for China's diet, and our ancestors in the long life practice, constantly breeding and creating a rich variety of food resources, so that China's food sources are extremely broad, forming a dazzling diet composition, in the diet has also formed a lot of flavors: northwest region large plate chicken, Lanzhou ramen, carp, meat sandwich buns; There is no shortage of cattle and sheep in North China, donkey meat fire, twist flowers, knife cutting noodles; Chicken stew with mushrooms in the northeast region is fragrant, cold noodles, pot wrapped meat are tasted at once; Sichuan hot pot in southwest China, rice noodles, soup noodles, and beef consumption in the southwest region; In central China, there are so many turtles to braised, tofu to stink, hot dried noodles are the most fragrant; Crock pot soup in East China, flapjacks, edamame beans, soup buns; Guangdong morning tea in South China is a must, Hainan chicken rice, snail powder; Don't ignore Hong Kong, Macao and Taiwan, Portuguese egg tarts, curry fish eggs, marinated meat rice! Wow, that's how powerful the diet is. Xiaobian is willing to become the inheritor of Chinese food and take you to regain your hometown soul! Let's take a look, today, Xiaobian will share with you what delicious dishes!
Spicy beef
Ingredients: 200 grams of beef, ginger to taste, dried chili peppers 50 grams, a little salt, a little chicken essence, 3 grams of soy sauce, 9 grams of corn starch, peanut oil to taste, cooking wine 3 grams, garlic to taste, green onions to taste
method
1. Wash and set aside
2. Set aside the dried chili peppers
3. Set aside soy sauce, corn starch and cooking wine
4. Cut the beef into 0.2 cm thick according to the straight grain, use 6 grams of corn starch, a little peanut oil, soy sauce and cooking wine to stir clockwise and marinate for 10 minutes
5. Soak dried chili peppers in warm water for 5 minutes
6. Heat the pan with cold oil and sauté ginger and garlic
7. Stir-fry the ginger and garlic for 1 minute after smelling the aroma
8. About 5 mature, scoop up and set aside
9. Dry chili peppers dehydrate and set aside
10. Stir-fry the dried chili peppers just now
11. After smelling the chili pepper aroma, put the beef back into the pot and stir-fry for one minute, with a little salt, chicken essence, 3 grams of corn starch and a little water
12. Remove the shallots and turn off the heat
13. Plate can be served
Stir-fried pork belly with green peppers
Ingredients: 500 grams of boiled pork belly, 250 grams of green pepper and red pepper, green onion, salt, cooking wine, monosodium glutamate, water starch
method:
1, the pork belly slices into slices; green and red pepper cut open, tendons, seeds and wash, with boiling water, fish out and cut into small pieces;
2, wok oil into the heat, under the green onion sautéed incense, put in the belly slices stir-fry a few times;
3: Add green pepper, red pepper, salt, cooking wine, monosodium glutamate, stir-fry until eight ripe, hook with water starch, drizzle with cooked oil, and out of the pot.
Papaya ribs
1: Peel the papaya, wash and cut into pieces; wash and chop the ribs and chop small pieces of blanched water for later.
2: Heat the oil in a wok, stir-fry the green onion and ginger until fragrant, add rock sugar and fry until golden brown, then pour into the small row and stir-fry.
3, then add a small amount of cooking wine, soy sauce and papaya stir-fry, add water, to no ingredients, cover the lid and bring to a boil on high heat and then turn to low heat and simmer for about 45 minutes. Finally, add water starch and drizzle with a little sesame oil.
Fish-scented bamboo mushrooms
Ingredients: 100g of curd bamboo Appropriate amount of oil Appropriate amount of salt Appropriate amount of minced pepper Appropriate amount of black fungus Appropriate amount of mushrooms Appropriate amount of monosodium glutamate Appropriate amount of cooking wine Appropriate amount of ginger slices Appropriate amount of sesame oil
1. Soak the bamboo with water and wash and cut the sections.
2. Wash the black fungus and shiitake mushrooms and slice the shiitake mushrooms.
3. Prepare ginger slices
4. Chopped pepper and sauce (ratio of sauce, 1 spoon vinegar, 2 spoons of sugar, 1 spoon of soy sauce, 2 spices of light soy sauce, 1 spoon of corn starch)
5. Heat the oil in the pan for 5 minutes, add ginger slices and stir-fry until fragrant.
6. All three ingredients are poured into sauté and stir-fried evenly, add cooking wine.
7. Add chopped pepper and sauté evenly
8. Cover over high heat for 2 minutes
9. After that, pour in the sauce
10. Stir-fry evenly and add MSG
11. Pour in the appropriate amount of sesame oil, stir-fry and turn off the heat