(1) Chop the onion and ginger for later use.
(2) Wash and chop the coriander for later use.
(3) Wash carrots and potatoes, and then wipe them clean to prepare fried vegetarian meatballs (12 photo).
(4) After the vermicelli is soaked, it is also chopped for later use.
(5) Mix the above raw materials, add proper amount of flour and water, add salt, chicken essence and a little pepper and stir. The principle is to make meatballs, not too thin and not too thick batter.
(6) Make a pot of oil. After 50% heat, put the meatballs into the pot and fry them.
(7) Turn over with a shovel and fry until golden brown.
Question 2: Even the vegetable balls are cooked. Three fresh meatball soup, which Sanqin Dadi loves to eat, is rich in materials. The bottom of the soup must be milky white soup made of big bones, which will be delicious after drinking.
Making meatballs: pork stuffing, starch, Jiang Mo, chopped green onion, salt 1 spoon, pepper powder 1 spoon, egg white, ginger and scallion water are the best if time permits. Stir counterclockwise until thick.
Knead the meatballs into meatballs, fry them in a small oil pan until golden brown, and take them out for later use.
Boil the bone soup, add ginger slices in turn, and prepare side dishes such as meatballs, shrimps, carrots, tofu, bean curd, Chinese cabbage, green vegetables, tofu, konjac and vermicelli.
Add coriander and onion 1 min before taking out.
Question 3: What's delicious about fried green peppers? It is vegetarian. Dried green pepper and dried bean curd should be dried bean curd or dried tea in southern Anhui. It is delicious.
Green pepper lentils, lentils should be shredded.
Green peppers and beans should also be shredded.
Radix Rehmanniae, green pepper, eggplant and potato (strips)
Shredded green pepper and water bamboo
Shredded potatoes with green pepper
Question 4: I want to order food for my family after the Spring Festival. Let me make a menu for you. I wonder how many people you ate. This is my favorite vegetarian home cooking, which is simple, convenient and delicious. Cold dishes: shredded beef and vacuum-packed pig's trotters platter (encourage mom to eat a little, because it's good for the skin). Cucumber mixed with sirloin salad is a hot dish: stewed pork ribs and bean curd soup (be sure to add coriander), stewed potatoes, fried mutton and braised pork with onions, or boiled melon meatball soup with vermicelli (both beef and pork are ok), and hot dishes: long yam fried fungus, shredded sweet potato, garlic and leek (both spinach and lettuce are ok). Put the melon, cabbage, meatballs, sliced meat, ham slices, common mushrooms, quail eggs, fish balls, crab sticks, potatoes, tofu and other dishes you want to put in a pot, mix the soup, and the whole family will have a hot pot together. Finally: 1 2. You can also eat noodles and cook pot-stewed dishes. I learned it from my father. It is said that it is marinated in Tianjin. Ingredients: dried lily noodles, fungus, mushrooms, pork, yuba, zucchini, shredded beans, eggs and fried tofu. Stir these dishes together and finally thicken them with flour. 3. Mutton soup noodles. This varies from place to place, so we should follow the rules. I won't elaborate here. Note: don't do it alone, you will be very tired, find a good helper!
Question 5: What are the local snacks in Beijing? Whether it's famous or private. Just delicious. The more, the better. . . . Cooked lamb belly or pork belly
Fried tripe is a famous snack in Beijing, which was first recorded during the reign of Qing Qianlong and was mostly operated by compatriots. Beijing is famous for its Tianqiao belly-exploding stone, Dongan market belly-exploding king, back door belly-exploding Zhang, and belly-exploding Yang, belly-exploding Feng and belly-exploding man.
In the past, the way to eat fried belly with sheep was very particular. Need to be carefully processed into belly plate, belly melon, belly powder, belly mushroom, belly kernel and so on. According to the abdominal part of the sheep, see the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, it has not been supplied anywhere as before. In addition to being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two ounces and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must have fried belly". When you eat fried belly in beginning of autumn, you are very particular. Famous pear orchards such as Mei Lanfang, Ma, Xiao Mushroom, Xiao Gu, and Xiao Gu all like it very much.
Millet, flour and sugar porridge
Beijing traditional snacks. The tea soup is sweet and mellow, with apricot color and delicate taste. In "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning, before eating tea and noodles". Old Beijing pays attention to gathering sources outside the front door, and Tianqiao tea soup plum.
1997 12 the tea soup made by Beijing Tianqiao tea soup Li restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association.
Fried liver
Beijing specialty snacks. The soup is bright, the sauce is red, the liver and intestines are fat, the taste is thick but not greasy, and the milk is not full. Fried liver in Beijing has a long history, which developed from folk food "boiled liver" and "fried lung" in Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju was produced and sold in a bold way. At that time, there was a saying in Beijing that "fried liver doesn't get thicker". When eating fried liver, you should wear steamed buns along the Qi bowl. Larval farm?
In the Qing Dynasty, there were two kinds of fried livers: pavement and burden. The paver first pushed Huixianju outside the front door.
Fried liver made by Beijing Tianxingju was awarded the title of the first national famous Chinese snack by China Cuisine Association on February 1997.
Fermented beverage made of ground beans.
Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, thick bean juice and slightly sweet taste. Bean juice is a unique liquid snack in Beijing in winter and spring. Especially the old Beijingers have a special preference for it.
In the past, soybean juice was sold raw and cooked. Most sellers push wooden bucket carts by hand and sell sesame tofu; Cooked people usually carry a bean juice pot on one shoulder and a packet of hot and sour pickles on the other.
sausage
Unique snacks in Beijing. In the Ming Dynasty, Liu Ruoyu recorded it in the History of the Forbidden City in Ming Dynasty. The enema is pink, delicious, salty and spicy, crisp and fragrant, and has a unique flavor.
The enema of Guangxu Fuxingju in Qing Dynasty is very famous and is called enema by the general manager. It is said that its enema has been liked by the western empress dowager.
Enemas sold in temples and clubs are made of starch and red yeast. It is said that the initial enema was to fill the pig's small intestine with mung bean powder and Redmi. After steaming, the skin is white and white. Later, because the pig's small intestine was incompatible with starch, it was rubbed into the shape of intestine with starch and steamed in a pot, but the name of enema was retained. After that, mung bean powder was not used, and the color was not as good as before. The enema in old Beijing is the best in Chang 'an Avenue.
Centripetal
Beijing snacks. This product is dark yellow in color, shaped like a bracelet, crisp and unique in flavor.
Snacks in Beijing are loved by men, women and children. Old Beijing loves inby for eating sesame cakes and inby for drinking bean juice. Inby is an ancient food.
In the past, there was an "Inby Wang Jun" in Nanlaishun Restaurant, which was very skillful. The fried inby are all brown, the same size and easy to break, so they never feel hard.
Inby produced by Beijing Huguosi Snack Bar and Fangqun Snack Bar was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 2007. 1997.
Jiangsu brand tea
Ginger crisp matcha, also known as ginger juice matcha and honey matcha, is a kind of tea in Beijing. Ginger chips are light yellow in color, bright but not sticky, delicate and unique, crisp and sweet, and have a long aftertaste.
The crispy pork chop made by Beijing Nanlaishun Restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 1997.
Sam sun steamed dumplings
Steamed dumplings are one of the famous snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, are authentic Beijing snacks. Steamed dumplings originated from steamed buns, which is different from steamed buns in that the top is not sealed and is pomegranate-shaped. In the Ming dynasty, steamed dumplings were called a gauze hat, and in the Qing dynasty, it was called a ghost unkempt. There is a saying that "steamed dumplings and wonton are full of dishes" in Zhi Zhu Ci during the reign of Qing Qianlong.
In the past, fillings were different in four seasons:
Green leek is the main ingredient in spring, mutton zucchini is the best in summer, crab stuffing is the most suitable season in autumn, and three delicacies are the best in winter ...