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!
Oyster sauce broccoli
1. Wash the broccoli and cut into small flowers
2. Bring water to a boil in a pot, add broccoli, 2 tablespoons of salt, cover and blanch for 2 minutes
3. Remove and put in cool water immediately to prevent yellowing
4. Wait for cooling to control the dry water
5. Preheat the pan, add four spoonfuls of peanut oil, warm oil and add broccoli and sauté
6. Pour in 3 tablespoons of oyster sauce
7. Finally, fry evenly and cook
8. Take a bowl and pour the broccoli into the bowl
9. Take a large plate and buckle it
Green vegetables and tofu soup
1. The ingredients are a handful of tofu and a piece of green vegetables
2. Chop the tofu first and set aside
3. Chop the greens and set aside
4. Prepare the water starch
5. Bring water to a boil in a pot and add chopped tofu and green vegetables with a few oils
6. Simmer for a while with salt
7. Pour in the water starch
8. Add chicken essence to taste before cooking
Stir-fried belly shreds with enoki mushrooms
Ingredients: 200 grams of mushrooms, 200 grams of pork belly, 50 grams of garlic, 50 grams of oil, peppercorns, ginger pieces, green onion, salt, monosodium glutamate, cooking wine, water starch, chicken soup, pepper, sesame oil.
Production process:
1. Wash the pork belly, open a 4 cm wide mouth, put it into a pot of boiling water, add peppercorns, ginger pieces, green onion, cook until three ripe, fish out and cut into coarse strips; wash the garlic, cut into sections and set aside.
2. Heat the wok, add oil and burn until it is 40% hot, add green onion and ginger pieces, stir up the aroma, put the mushrooms, belly shreds and stir-fry, add salt, monosodium glutamate, cooking wine, chicken soup, pepper and garlic and stir-fry well. Water starch is thinly layered, drizzled with sesame oil and plated.
Fried pork liver with green onions
Ingredients: pork liver, red bell pepper, onion, ginger, minced garlic, soy sauce, dark soy sauce, sweet potato powder, pepper, allspice powder, rice wine
method:
1. Slice the pork liver first, put in water and soak in white vinegar for 30 minutes and then wash it.
2. Add the pork liver in turn: minced garlic, minced ginger, 1 spoonful of dark soy sauce, 2 spoonfuls of soy sauce, white wine, pepper, 1/2 spoonful of sugar, allspice powder, marinate for a quarter of an hour.
3. Pour in two spoons of sweet potato powder, stir well with chopsticks, and each piece of pork liver should be covered with sweet potato powder.
4. Add oil into the pan, when it is 70% hot, put the pork liver in one piece, fry on low heat for about two minutes, then turn the pork liver over and continue to fry until both sides are browned. Stir-fry shredded onions and red pepper in the remaining oil of the pot, which can be used as a side dish to add flavor.