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.
Dry sauté chicken nuggets
Fees:
400 grams of chicken, 4 dried chili peppers, 1 green onion, 5 slices of ginger, peppercorns, 1 teaspoon salt, sugar, 1 light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of cooking wine, 1 chives, white sesame seeds, 200 grams of peanut oil
method:
1: Soak the chicken in water for a while, then rinse well.
2: Drain the water and cut the chicken into cubes, add 1/2 teaspoon salt and cooking wine to the pot and mix well and marinate for half an hour.
3: Heat the chicken nuggets in 50% of the pan with peanut oil until golden brown, drain the oil and set aside.
4: Cut the green onion into sections, slice the ginger, break the pepper, like spicy can be chopped.
5: Take a non-stick pan, add a spoonful of oil, add ginger, pepper and peppercorns to simmer the aroma.
6: Reduce heat and add the fried chicken nuggets.
7: Add about 1/2 teaspoon sugar and stir-fry for 5 minutes.
8: Add the shallots and stir-fry until soft.
9, pour in the soy sauce, dark soy sauce, add a teaspoon of salt, turn well, according to the situation to add some hot water to prevent the paste pot, can be added in times, but do not add more.
10: Sauté for about 10 minutes, chicken nuggets into the flavor, put out, as long as the chicken nuggets, discard other ingredients, sprinkle some chopped chives and cooked sesame seeds.
Beef with asparagus in oyster sauce
Ingredients: 250 grams of asparagus, 200 grams of beef, 3 tablespoons of oyster sauce, 1 tablespoon of black pepper, 1/2 tablespoon of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tablespoons of starch, 1 tablespoon of cooking wine, a few drops of dark soy sauce.
method:
1: Cut the beef into 1cm cubes, remove the old roots of the asparagus and cut into dice of about the same size, and cut the garlic and ginger into mushrooms for later use.
2: Add half of the oyster sauce, half of the black pepper, sugar, 2 tablespoons of water, starch and cooking wine to the beef and taste evenly for more than 15 minutes.
3, put an appropriate amount of oil in the pot and heat it up, then heat the garlic and ginger; Stir-fry the beef until it has just changed color and immediately fish it out.
4: Sauté the asparagus on high heat for 1-2 minutes until it is broken, sprinkle a little water into the pot; Pour the beef back into the pan, add the remaining half of the oyster sauce and a few drops of black pepper to mix well and serve.
Cold spinach peanut rice
Ingredients: 100 grams of peanut rice, 50 grams of spinach, 20 grams of curd bamboo, 1 tablespoon of vinegar, appropriate amount of salt, 1 tablespoon of paprika, a few drops of sesame oil, 16 grams of garlic
method
1: Add water to the pot and cook the peanut rice
2: Soak the bamboo in advance, then blanch the water into sections, and blanch the spinach in the water
3: Place sesame seeds in a bowl and pour hot cooking oil, add balsamic vinegar, sesame oil, minced garlic and salt to form a sauce
4: Mix peanuts, bamboo and spinach together, plate and pour the juice when eating
Mince the pepper fish head
Ingredients: silver carp, salt, green onion, ginger, garlic, minced pepper, oil
1. Silver carp is scaled and gills removed from internal organs, washed and drained. Remove the head of the fish and chop it longitudinally along the spine of the fish, connecting the back.
2. Spread the front and back of the fish head evenly with salt and cooking wine, marinate for 10 minutes, rinse again and drain thoroughly.
3. Spread the bottom of the fish plate with green onion and ginger. The fish head is unfolded and tiled into the plate. Take an appropriate amount of pepper and chop. Chop the pepper on top of the fish head. Sit in a pot and boil, then add the fish dish and steam for 8 minutes on high heat.
4. Sprinkle with ginger and garlic (this step can add an appropriate amount of steamed fish soy sauce) and continue to steam for 2 minutes. Remove and sprinkle with chopped green onions, burn a spoonful of hot oil, and pour over the fish while hot