A composition of a dish in my hometown (1) My hometown Dongyang has an unremarkable characteristic conjecture-moldy dried vegetables are not as nourishing as Guangdong clear soup, not as spicy as Sichuan cuisine, and not as exquisite as Shanghai cuisine, but I love this unremarkable hometown dish alone.
The production technology of dried moldy vegetables is very particular. First of all, we should choose the best nine-heart vegetables, repair the whole plant, cut off the roots, pick out the dead leaves and yellow leaves, and then sun the nine-heart vegetables for one day, during which we must turn them over many times. Until the green leaves gradually turn yellow, so put them in a cool and ventilated place for seven or eight days. After that, you can put the vegetables in clean water and rub them repeatedly to wash the sludge inside.
Everything is ready. Pickles are also very learned! Sprinkle salt on the bottom of the jar first, then grab a handful of nine-heart vegetables and put them into the bottom of the jar carefully. According to the ratio of 100 kg of vegetables to 4 kg of salt, after mixing evenly, put the nine-core vegetables into the first layer, sprinkle some salt on each layer, and then tamp them with a hammer until the marinade is produced. Oh, great! Finally, we have to find some clean big stones to press on it and seal the cylinder mouth. In half a month, the food will be marinated.
Finally, take out the pickled vegetables and dry them. When people take pickles out of the vegetable jar, an original flavor with local flavor will come to the nose. After three to five days of exposure, the dried mushrooms are black and shiny, and you can smell the aroma from a distance!
Dried vegetables are not only delicious to eat alone, but also can be made delicious with many things! Just say "fried meat with dried vegetables", which is delicious and full of praise! I'm salivating at the smell! Oil is not greasy, with endless aftertaste. Really eat in the mouth, beauty in the heart.
Legend has it that when Emperor Qianlong went down to the south of the Yangtze River, he ate this special dish and gave a thumbs-up and was full of praise:
"The smell is fragrant, the oil is not greasy, and it is fragrant and delicious. This is a masterpiece. " So he returned to the palace and immediately ordered the chef to cook this side dish every day. In this way, the small dried vegetables became the treasure of the palace.
In the past, dried vegetables were still a symbol of hard work. Grandma told me that Dongyang students who went to study in a foreign land could not afford fresh seasonal dishes because of life difficulties, so they brought an altar of dried mushrooms that could be stored for a long time. There is almost no oil in that dried vegetable, not to mention a large piece of Dongpo meat. They eat this dried dish every day and have been studying hard for more than ten years! They are diligent and eager to learn, have suffered a lot, and many of them have become great people. Hundreds of doctors gather in one city, and thousands of professors are in the same town! Dongyang has the reputation of "the hometown of education", and this extraordinary dried dish has a loud and proud name-doctor dish.
Dried vegetables, every inch of the motherland has your mark, and the spirit of dried vegetables will have a long history on the motherland.
A dish in my hometown is composed of (2) Roast duck in Beijing, Little Sheep in Inner Mongolia, and mutton bread in soup in Xi 'an, to name a few, but in my eyes, braised pork is the authentic delicacy and an out-and-out hometown dish. Braised pork is the "king of food" here, because it has the characteristic of "not rotting overnight", and other meals do not have this function.
Braised pork looks good. Braised pork, soaked in oily soup, exudes a fragrance. Pieces of braised pork have a smooth and delicate surface, which makes people drool at first sight! It often reminds me of the poem "Climbing over the eaves and climbing over the walls, three thousands of feet".
Braised pork not only looks good on the surface, but also tastes unique. I will gasp in admiration every time I eat braised pork. I will leave a mouthful of fragrance, and I want to eat a second bite after eating the first bite. Take a bite of fat, fat but not greasy, and the mouth will melt; Take a bite of lean meat, smooth and tasty. I sometimes complain why I only have one mouth. If only I could eat more at the same time!
Once, when I was eating in a restaurant, I accidentally found the sun shining on the braised pork through the glass-the sun couldn't help but want to eat braised pork, shining like gold. So I named him "Golden Meat".
The practice of golden meat is very simple. First of all, prepare ingredients, including meat, green onions, ginger, star anise, oil, soy sauce and cooking wine. We cut the meat into pieces, put it in a pot, and rinse it after the water comes out. Put the oil in the pan, then add the meat and fry it until it is slightly yellow, and then put it all away for use. Put oil in the pot and bring it to a boil. Then pour in a bowl of water and stir well. Pour the meat and seasoning into the pot, then pour in the cooking wine and soy sauce. (Tips: You can add pepper or rock sugar according to your own situation. People who like spicy food can add pepper, and those who like sweet food can add rock sugar. ) after boiling, turn to low heat and simmer slowly. When the water is half boiled, the pot can be cooked. A plate of golden meat with good color, fragrance, taste and shape is ready. It's simple!
Braised pork really deserves its reputation! Now you must be drooling, right? Actions speak louder than actions. Let's eat golden meat together!
A dish composition in my hometown (3) New Year's Eve is a good day to say goodbye to the old and welcome the new, and there is a lively atmosphere everywhere. Our family got together for a reunion dinner, and grandma cooked a big table of delicious food for everyone, including mutton hot pot, steamed elbow, braised fish, braised pork, stewed chicken with pork belly, stewed old duck with red dates and longan and so on. But there is no side dish. I asked my grandmother, "Can't I eat side dishes during the New Year?" Grandma laughed at me for being stupid, and the side dishes were usually reserved for the last frying. I see. Then I will take the initiative to show my skills and stir-fry side dishes.
The side dishes are cooked by grandpa himself. The name of the vegetable is mustard, which is a very nutritious vegetable. I'm going to cook, and grandma gave me some advice. Grandma washed the vegetables first and put a little salt in the water. I asked my grandmother in wonder, "Grandma, why do you want to put some salt in the clear water?" Grandma smiled and replied, "This will clean up the bugs in the vegetables." When washing vegetables, grandma asked me to scoop a spoonful of water and cook it in a pot. After the water boiled, grandma asked me to put the washed dishes in the pot and blanch them. I thought it would be a long time, so I went to drink water.
Just after drinking a mouthful of water, I heard my grandmother shout, "Kim, come here quickly, you are not making soup!" " "I quickly ran over, chopsticks in my left hand and spatula in my right hand, fished out the blanched vegetables and put them in the prepared cold water basin. My mother who was taking pictures looked at me in a hurry, which really made me laugh and cry. Grandma was afraid that I would cut my hand, so she quickly fished out the vegetables and put them in cold water, squeezed them dry and chopped them up, and then squeezed out the excess water by hand and put it on the plate. When my grandmother cut vegetables, my mother taught me the precautions when cutting vegetables: "blanched vegetables should be soaked in cold water immediately to keep their color and taste." "If you don't soak in cold water, vegetables will rot because of the residual temperature of boiling water."
I started cooking. I boiled the pot and put a spoonful of lard in it. When the lard was about to dissolve, I poured the cut vegetables into the pot, and a symphony immediately sounded in the pot. I was so nervous that I poked it carefully with a spatula. The adults standing at the kitchen door watching me cook laughed. I feel blushing. I can't give up halfway. I continue to cook carefully. Next, put salt, and grandma kept stressing: "Don't put too much!" "I put half a spoonful of salt, stirred it a few times, and tasted it with chopsticks:" Well, it's a little weak. "I added a little salt and a little dried Chili powder. After several rounds of stir-frying, a dish of vegetables was fried.
I brought the food to the table, and everyone praised it for its delicious taste. I smiled shyly and said, "I'm afraid I can't do it well!" " "Grandpa said," This dish is well done, and the green vegetables mean' peace of relatives'! "
We had a happy New Year's Eve dinner together, and there were fireworks outside the window, which indicated that every household was having a happy New Year. This feeling of happiness is really good!
A dish composition in my hometown (4) Whenever there is something worth celebrating, my parents will definitely take us to a restaurant for a big meal. Because for us, the food in the restaurant is clean and delicious.
Today, in order to celebrate grandma's birthday, our family will go to a food stall called Jane's wife for dinner. When I arrived, I was not happy at all, and my mouth was too high. Because it is narrow and dirty. When my sister saw me like this, she said to me, "Grandma loves to eat the hometown dishes here, and the chefs here are all from our hometown." In order to make grandma happy, I said nothing and sat at the table honestly.
The first class is "Family Portrait". This dish suits us very well. The food is packed in a jar. There is a piece of red paper on the jar with the word "Fu" written upside down. Remove the food that "Fu" ate in it. The whole dish is not only attractive in appearance, fresh and sweet in taste, but also very rich in content. White radish, eggplant, lettuce, vermicelli and other dishes are mixed together. I thought about it, this is the "vegetable kingdom"!
The second course is "Chinese cabbage ribs". The ribs of this dish are steamed. The plate is covered with Chinese cabbage. Pour the juice from the steamed ribs into the cabbage, and then put the ribs on it. Eating cabbage has the taste of ribs, and ribs also retain the delicate flavor here.
"Onion mixed with tofu, stir-fried green bamboo shoots" and so on, everything is very special and delicious. Strange, why didn't I notice it before?
After dinner, my sister said to me, "in the future, we should not always eat in restaurants." The food in our hometown is also very famous. " We should also change our tastes.
A dish composition in hometown (5) Teacher Zhou gave us an assignment to cook a hometown dish.
Recently, I fell in love with eating fish. I want to make fried saury.
I washed the saury I bought first, then cut the belly of saury with scissors, and then took out the dirty things in the belly of saury and washed it again. I put the cleaned saury on a plate, put the cut ginger on the fish, sprinkle a little salt and marinate it with a little cooking wine.
After half an hour, it can finally be put into the oil pan. When the pot is hot, I pour the oil into it. When the oil is ripe, I carefully put the saury into the oil pan. As soon as the fish touches the oil, the pot rustles. Fry for a while, then I turn the fish over and continue frying. Suddenly, the oil splashed on my hand, scaring me to throw away the spatula and run away. Encouraged by my mother, I went back to frying fish. You have to fry the fish until it is yellow, and then pour the excess oil out of the pot. Turn down the heat and let the fish continue to roast in the pot for five minutes. In this way, a delicious fried saury is ready. I squeezed a little fresh lemon juice on it and took a bite. "Wow, it's delicious!"