Question 2: Who can teach me some home cooking? I'm from the south, and I eat lightly. Bean sprout stewed tofu: delicious, cheap and convenient! Ingredients: 250 grams of soybean sprouts, 300 grams of tofu (North). Seasoning: salad oil 40g, salt 5g, monosodium glutamate 3g, ginger 10g, onion 10g, pepper 5g, sesame oil 10g. Features: The soup is milky and mellow. Practice: 1. Remove the beard, root and wash the soybean sprouts; Cut tofu into pieces with a length of 1.5cm, a width of 1.2cm and a thickness of 1cm, then blanch them in a boiling water pot and take them out; Slice ginger and cut onion. 2. Put the pot on high fire, add salad oil, add clear soup about 200ml, bring to a boil, add bean sprouts, bean curd salt, monosodium glutamate and ginger slices, simmer thoroughly with low fire, sprinkle with chopped green onion, pepper and sesame oil, and put them into a soup bowl. Garlic wax gourd 1, wax gourd peeled, peeled and sliced (not too thin) 2. Garlic powder 3. Put a little garlic powder in the wok, put the wax gourd in the wok, stir fry constantly, and add a proper amount of salt, chicken essence and a little soy sauce. 4. After the wax gourd becomes soft, add minced garlic and serve from the pot. Chicken wings with potato ketchup 1. 500g chicken wings, 5 potatoes, tomato juice, salt, sugar and monosodium glutamate. 2. First, put the potato pieces in the pot until they are soft, and then blanch the chicken wings in boiling water. 3. Add oil to the pot, saute the chicken wings, add salt, add potatoes, add tomato juice, sugar and monosodium glutamate, and finally stir well to eat. Scrambled eggs with tomatoes: 3 eggs and 2 tomatoes. Beat the eggs into a bowl and stir them into egg liquid. Blanch the tomatoes with boiling water, remove the pedicels and cut them into hob blocks. Add oil to the wok and heat the scrambled eggs. After the egg liquid is solidified, add the chopped tomatoes and stir fry. Add soy sauce. (No salt, you can add salt to your mouth.) Stir fry with monosodium glutamate for one minute. Peel off the outer layer of cabbage with sauce, wash it with clear water, shred it, cut onion and ginger into pieces, put oil in a wok, add onion and ginger when it is 50% hot, add fragrant shredded cabbage, stir fry for a while, add monosodium glutamate with sweet noodle sauce, then stir well, wash the sweet and sour tenderloin, remove fascia, cut into strips, and season with cooking wine, salt, monosodium glutamate and onion Jiang Shui. In another bowl, add the dry starch to the whole egg and stir until it thickens. The ratio of sugar to vinegar is 2: 1. Recommend a little wet starch and monosodium glutamate. It is better to put some tomato sauce and tomato sauce. The dishes made in this way are not only delicious, but also beautiful. We pickled the tenderloin in advance, so we don't want to put salt in the juice. When the oil temperature is 70% hot, wrap the marinated tenderloin in the whole egg liquid and fry it in a pot until it is 80% cooked. The tenderloin tastes good at this time. After all the tenderloin is fried, it is especially important to note that the pot fire for frying tenderloin should not be turned off. Stir-fry the tenderloin quickly, prepare another wok, and put a little oil in the juice we prepared. At this time, pour the re-fried tenderloin into the wok. Be sure to eat it while it is hot. It won't be crisp after a long time, and it won't taste good next time.
Adopt it
Question 3: What kind of fast food do southerners like to eat? It is simple and refreshing, but they don't like the kind with thick oil and red sauce. Something relatively light.
Question 4: What kind of home cooking is popular with Shandong people? How? Scallion pancake roll: Southerners pay attention to delicious food, and it is hard to imagine what the scallion pancake roll that Shandong people like to eat will look like. I just vaguely feel that since both of them have highlighted the word "big", like Shui Bo, a Liangshan hero, eating large pieces of meat and drinking in a big bowl exudes heroism. The appearance of the pie is generally as big as a washbasin and as thick as a brick. There is a roll of green onions in the middle, just like a golden hoop. It jumps up with great energy and bites it down.
Later, after a detailed explanation from Shandong people, I realized that this misunderstanding had already occurred. The so-called pie is actually just a golden egg pancake, which is actually not terrible; Although green onions are bigger than those in the south, they are also white and green, lovely, spicy and unique in flavor, but they have bad breath.
This kind of food is similar to Beijing's "pancake fruit" or "Beijing knife sliced duck", but it has a local name, which is simple and unforgettable.
Five Classic Shandong Cuisine
Dezhou braised chicken: "Dezhou braised chicken", formerly known as "Dezhou spiced boneless braised chicken", is a traditional flavor dish in Dezhou, Shandong Province. It was originally created by Zhai Deshun, Texas. During the Guangxu period of the Qing Dynasty, strong and tender chickens weighing about 1 kg were fried to golden brown, and then refined with seasonings such as Tricholoma, superior soy sauce, clove, Amomum villosum, Amomum tsaoko, angelica dahurica, star anise and caramel. The finished dish is ruddy in color, tender in meat, fragrant, chewy and delicious, and soon became famous all over the country.
Braised prawns: "Braised prawns" is a famous dish with Shandong Jiaodong flavor. According to Hao Yixing's "Sea Cuo", there are shrimps in the Bohai Sea, which are as long as children's arms. After fishermen catch, dry or pickle with fishing nets, these goods are called prawns. Shrimp swims between Bohai Sea and Yellow Sea in spring and autumn every year. Shrimp is famous at home and abroad for its thick meat, fresh taste, beautiful color and rich nutrition.
Jiuzhuan large intestine: "Jiuzhuan large intestine" is a traditional dish in Jinan, Shandong Province. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the large intestine (rectum) of pigs, cooked it with spices until it was hard and crisp, took it out and cut it into pieces, and seasoned it with soy sauce, sugar and spices. At first, it made a delicious "braised large intestine", which won the welcome of customers and gradually became famous in the city. Later, the preparation method was improved, that is, the large intestine was washed and cooked in a boiling water pot, then fried in an oil pan, and then cooked with seasonings and spices to make the "braised large intestine" taste more delicious. Some scholars think this dish is really different after eating it. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine alchemy pills", they renamed it "Nine turns to the large intestine".
Jar meat: "jar meat" is a famous dish in Jinan, which began in Qing Dynasty. It is said that Fengjilou Hotel in Jinan first created this dish. About a hundred years ago, the chef of this restaurant cooked ribs with spices and spices in a porcelain jar. This dish is famous for its ruddy color, thick soup and rotten meat, fat but not greasy, and fragrant taste. After eating it, people feel very delicious. Because the meat is stewed in a porcelain jar, it is named "jar meat".
Sixi Meetballs: Sixi Meetballs is actually the most common, but it is just meatballs made of pork fat, lean meat, mushrooms and other materials. Its taste is not as pleasant as the name of the dish, but this dish has won a good name, because it symbolizes the four happy events that China people attach the most importance to, such as "meeting the rain after a long drought, meeting an old friend in another country, having a candle in the bridal chamber, and being the champion".
Question 5: What kind of home cooking do you have for lunch? If you are a northerner, I think pork stewed vermicelli, onion mixed with tofu, scrambled eggs with tomatoes (scrambled eggs with tomatoes first, hehe, delicious), braised eggplant, scrambled eggs with green peppers and vinegar bamboo shoots are all good. If you are from the south, sweet and sour cabbage, Mapo tofu, shredded pork with fish flavor, shredded pork with green pepper, stir-fry, steamed pork with flour. O(∩_∩)O~
Question 6: What do northerners eat for breakfast, lunch and dinner every day? Breakfast:
Porridge pickles, noodles, soybean milk fritters, pancake fruit, old tofu (tofu brain), sesame seed cake, mutton offal soup and so on. There is still sweet foam here in Jinan and Dezhou.
Chinese food:
Ordinary home cooking, steamed bread or rice.
Dinner:
Ordinary home cooking, steamed bread or rice. The number is reduced.
Question 7: How to cook home-cooked dishes to taste better? What's the trick? Cooking home cooking is mainly to make the pot spicy, that is, to boil the water dry, and then cook the oil (especially rapeseed oil) well, so that it will not taste like vegetable oil. But now many people use blended oil, which does not exist, so as long as the oil is smoking, it can be cut. Many people like to stir-fry ginger and garlic with oil before cooking, but when I cook, I will leave some finely chopped garlic until the dishes are ready for copying. When cooking meat dishes, I mainly smell those. In fact, you can cook the meat you bought before frying it, so that it won't taste like pork. When cooking fish, it is best to soak the fish in cooking wine in advance, so as to remove the fishy smell; If you want to eat crispy chicken or something, you can boil the water first and soak those in cold water, and the taste will be good. These are some of my own cooking experiences. You can try. In fact, if you are careful, the food will be delicious.
Question 8: What are the specialties in Beijing that are more suitable for the tastes of southerners? I'm from the south and Hubei. I think there are many delicious foods suitable for southerners in Beijing. Let's start with the special dishes suitable for southerners. Well, home-cooked dishes.
Question 9: Why do southerners seldom eat carp? Did the landlord ask this question without investigation? On the contrary, except for a few southerners who can't eat for some reason, most southerners like carp very much. In particular, bamboo tube fish is a home-cooked dish for us southerners. .
Question 10: How do southerners cook home-cooked stewed chicken? condiments
Sanhuang chicken 1
condiment
salt
Proper amount
soybean
Proper amount
Cooking wine
Proper amount
oil mixture
Proper amount
refined sugar
1 spoon
Flour paste
Proper amount
The practice of stewing chicken pieces
1. Sanhuang chicken is about 700g. Wash the chicken.
2. cut into pieces for use.
3. Boil the cold water in the pot.
4. After the water boils, add the chicken pieces.
5. Take out the cooked chicken pieces and wash the blood again to control the water.
6. Ignition put the oil into the wok, add sugar when the oil is hot, and stir-fry the sugar color.
7. When the sugar is completely melted, discolored and bubbled, the sugar color is fried.
8. Add chicken pieces and stir fry.
9. Put enough water in the pot and add onion ginger, noodle sauce, salt, soy sauce and cooking wine to taste. Boil on high fire for a while, then simmer on low fire.
10. Stewed chicken pieces will be fine.