Hometown crispy rice has a unique flavor. The production method is to divide the crispy rice into pieces, cut pig blood into thick slices, slice chicken breast with sizing oil, slice vegetables with inclined blades, slice winter bamboo shoots, slice dried peppers with inclined blades, slice shallots and slice nails with ginger. Then stir-fry the wok with seasoning vegetables and winter bamboo shoots for a while, add good soup, pig blood, boil, skim the foam, add refined salt, add chicken slices and monosodium glutamate, boil, thicken the wok, put it in a bowl, sprinkle with chopped green onion and drizzle with sesame oil for later use. Heat the wok and put oil in it. When the oil temperature reaches 70%, push it into the skin, fry it until it is crisp and hard, take it out and put it in a deep dish. When serving, pour the dishes in the bowl on the rice crust.

Fried bacon with Artemisia selengensis, a famous dish in Nanchang

Artemisia selengensis is a kind of wild plant in Poyang Lake, which grows mostly on the uphill, with white roots about the thickness of chopsticks, fragrant taste and rich nutrition. In Shennong's Classic of Materia Medica, Artemisia selengensis was listed as the top grade of wild vegetables. Nanchang people especially like to fry bacon with Artemisia selengensis. As the saying goes, "the grass of Poyang Lake is the treasure of Nanchang City".

For more information, see the following:

Fried bacon with Artemisia selengensis is also a common wild vegetable that everyone likes to eat in Jiangnan. It has always enjoyed the reputation of "crispy and smooth, delicious Guanchun cuisine". The bacon fried with Artemisia selengensis is golden yellow, green, crisp, tender, smooth and refreshing, mellow and moist, and has a special fragrance that tempts the appetite. After eating, it has the effects of appetizing, regulating qi and refreshing.

Fried bacon with Artemisia selengensis.-You look even hungrier.

Bill of materials:

1, bacon-300g

2, refined salt-0.5g.

3. Artemisia scoparia root-200g

4. Boiled lard-50g

5, dried red pepper-15g

Cooking method:

1. Wash the bacon with warm water, peel it, put it in a pottery bowl, steam it in a cage for 30 minutes and take it out. Cut the fat meat into 5 cm long lean meat. A strip with a width of 0.7 cm and a thickness of 0.3 cm is scraped off the epidermis of the root of Artemisia selengensis with a knife, washed and cut into strips with a length of 4 cm. Cut the dried red pepper into small pieces.

2. Stir-fry the wok, add the cooked lard and heat it to 60%. First, add the raw juice to the fat bacon and steamed bacon bowls, stir-fry for a few times, then add the root of Artemisia selengensis and dried pepper powder, then add the salt, continue to stir-fry for 1 min, then stir-fry the thin bacon, pour 50 grams of clear water and stew for 2 minutes. Put away the water and put it on a plate.

Key matters:

1. Before cooking, soak the roots of Artemisia selengensis in boiling water for 2 minutes, take them out, rinse them with cold water and drain them.

When frying bacon, don't put too much raw juice, but it's not fragrant.

3, this dish is cooking, the strips should be thick, heated before cooking in the pot, washed with oil, dumped the sleeves, and then put the bottom oil to avoid sticking to the pot.

4. The fire used in this dish is first big and then small, so as not to stir-fry the dish. It takes a little longer to improve the taste.

For snacks, you can try the street behind Parkson. The department store is walking towards the lake. It's good to have gold chopsticks. You don't have to go to Ji Hong to eat hot pot. Do 232 and walk to the Youth Cultural Palace. Is there a moral jar? There seems to be a mistake. What kind of pot street is it? There are many hot pots there, which are quite distinctive. As for the rest, you can occasionally go to the 10 1 restaurant on Xiangshan North Road, where the constellation drinks are very good, but the consumption is a bit high for students. As for cheap steak, you can go to Houke, but that's always a mistake, so I suggest saving some money to go to Greenery Pavilion, which can be regarded as the oldest and most authentic steak in Nanchang.

When it comes to specialty foods, there are mainly Nanchang fried noodles, crock soup, hot pot and boiled water. Food is mainly concentrated in Ruzi Road, Fuzhou Road, Erqi Road, Jinsheng Building Road and Jiang Yan Road in the urban area. If you want to eat snacks, go to the snack street in Parkson, Zhongshan Road.