How many months can the first course last? It doesn't matter, because its pickling process is also doomed to be a durable storage, carrying a kind of food. The first dish went through a series of complicated steps before entering the table, and it took a month from fresh to dry. Clean the first layer, remove the fibrous roots, and then dry for a week. After drying, soak it in salt water 12 h, try to marinate it, taste it, and then dry it. The actual operation of this cycle lasted for a month, from spicy to salty, and then to different foods in the mouth. Through outer packaging, it can be sent to all parts of the world, which is convenient for carrying and long-term preservation. As can be seen from the first dish we often use, it is called hot pot side dish, but it is like a protagonist. Generally speaking, we prefer the first course to meat. Let's look at some home-cooked dishes.
First, a simple and direct type of pork belly fried head dish. The first dish I bought was a little salty. I suggest soaking. About 15 minutes is enough. Dry the water with your hands after soaking. Cut garlic, pepper rings and shallots. Stir-fry in a frying pan and add a little oil, which is really a little, because waiting for pork belly will produce a lot of animal oil. Add pork belly, stir-fry slightly, simmer on low heat, and slowly stir-fry the oil in the white meat. If you want a crispy taste, it will take a long time to fry the raw pork into lemon yellow. Blow half a bowl of animal oil. You don't need to throw it away when frying. It tastes good when mixed with vegetables or fresh noodles. Stir-fry until it's almost time, add garlic and stir-fry with a little salt. Then add Nostoc flagelliforme and fry together. When the appetizer becomes a little crispy, that is, when it smells good. Add a little soy sauce, white sugar and sugar, stir fry quickly, add Chili rings and shallots and stir fry for a while.
Second, the first course is steamed meat pie, which is also a very common family cooking and has a high working frequency. Family members like to eat, especially children. This is a very good meal. You need to do it once or twice a week to satisfy your thirst and hunger. The salty taste of the first course doesn't even need to be put in Dongtai. Chop, mix with minced meat and steam with water. You'd better bring some raw pork and meat. There is no good taste between fat and thin. The most important thing is that there is oil and water without adding cooking oil. Without salt, the first course has enough salt flavor. If you often soak or buy a very light first course, you'd better add some salt!
Third, the first dish steamed fish Whether it is steamed fish head, fish belly or fish body, this dish has played its own advantages and has never given this dish a good chance. Marinate the fish with a little salt, oil, soy sauce and ginger slices, then mix with the cut first course, stir evenly or spread it on the fish, and then steam it with clear water. The method is simple, but the taste is not simple. The first dish is used to cover up the fishy smell, and then it is delicious. Eat a fresh and crisp first course, and you will know why Cantonese people are so moved!