Talking about the delicious food in my hometown, first of all, I will introduce you to a special dish, which is braised hairy crabs in Junshan Lake. Matching: diced onion, ginger and garlic, soy sauce, vegetable oil, salt, monosodium glutamate, red pepper, cooking wine, etc. Heat the oil, pour in the ginger and garlic, and saute slightly; Add the whole crab, stir fry quickly until the crab shell turns golden yellow, cook wine in a wok, add a little water, salt, soy sauce, monosodium glutamate and red pepper slices; After the big fire is burned, change it to a small fire and burn it until it tastes delicious. Sprinkle some chopped green onion on the pot when you take it out.
Secondly, Nanchang fried noodles are also a special snack in our local area. Nanchang is a land of plenty and is known as the Pearl of Poyang Lake. Our hometown is rich in rice, and everyone likes to eat rice products, such as rice noodles, rice cakes and rice cakes. Among them, there are many ways to make rice noodles, such as soup powder, cold rice noodles and fried powder. Nanchang's fried powder is also famous. If you didn't taste "Nanchang Rice Noodle" when you came to Nanchang, you didn't come to Nanchang! What
It's not difficult to stir-fry powder in Nanchang! Dry powder should be boiled thoroughly in boiling water, then taken out and cooled in cold water, drained for later use, and can be mixed, soup or fried. When frying rice noodles, you can cut a little lean meat, it is best to put two pieces of Chinese cabbage, and you can also add some mung bean sprouts, which is especially good.
There are also famous dairy dishes such as salted duck, duck's paw and duck's neck. Huang Shanghuang is a local private enterprise in Jiangxi, and its reputation is OK. Now there are chain stores all over the country. I wonder if my friends have eaten? ! Huang Shanghuang's pot-stewed dishes are famous for their spicy flavor. There are many delicious foods in our hometown, such as fried bacon with Artemisia selengensis and Dongpo meat. . . . .
There are so many delicious foods in my hometown that friends who come to travel may have eaten them all. That is barbecue, one of the earliest delicacies in human history.
The delicious, fat but not greasy barbecue is very delicious, and it is the best food for leisure and outdoor picnics in hometown.
Barbecue can be eaten in other places, but it tastes different because of the climate, soil and water, and the different feeding environment.
let's see how the authentic barbecue is made. First, prepare a lamb who has never been married, and cut the fresh and tender mutton into small pieces and put them on the plate.
Mix it with a piece of fat meat, chop it up and put it into mutton with skin buds, and add soy sauce, pepper, spicy noodles, cumin powder, oyster sauce, chicken essence, etc.
stir evenly by hand, cover with plastic wrap and marinate for 3 minutes, light the oven with strong fire, and thread the marinated meat into strings with iron sticks.
Pay attention to three or four pieces of lean meat with one piece of fat meat, and start the barbecue. Turn it up and down and sprinkle some salt, cumin and spicy face, and the smoke from the kitchen will curl up and the aroma will be overflowing.
The barbecue is done with the sound of sizzling oil. Let's have another bottle of Wusu deadly beer. Dear friends, can you guess where my hometown is?
"How many places have I traveled? The most beautiful place is Xinjiang …" My hometown is filled with the smell of barbecue. Welcome you from afar to taste it.
Of course, our Shaanxi mutton bread in soup is indispensable for food. Every time I leave home and go to other places, the food I miss most is mutton bread in soup.
mutton paomo originated in Weinan, Shaanxi, our hometown. It is rich in nutrition, fat but not greasy in meat, warm in stomach and resistant to hunger. It is also a favorite food of Shaanxi people. Usually, when friends come, we must take it to eat mutton paomo, and every time we eat it, we feel endless aftertaste.
In fact, many places now also see Shaanxi mutton paomo, and I have tried it many times, but the taste is not authentic enough to eat the taste of my hometown.
If you have a chance to go to Shaanxi, you must try our mutton bread in soup. You won't be disappointed!
eldest son fried cakes, Zhangzi county, Changzhi county, Shanxi province, where Jingwei reclaimed the sea.
I'm Joe Ershi, and I'm glad to answer your question.
Fried cakes mean cutting the baked cakes into shreds, and then mixing the soaked vermicelli with meat, garlic moss and oil and water, that is, mixing hot water with water, so that the shredded cakes will not be too sticky.
A long time ago, there was a competition for fried cakes, so now there will be excellent players such as the grand prize, the first prize and the second prize in the streets and alleys, but now people are getting lazy, and the cakes are all ready-made, so they lose their essence.
the first step is to soak the vermicelli in advance, then stir-fry the garlic moss and meat, then add the prepared shredded cake, stir-fry it for a few times, cover the pot and stew it for a few minutes, then add the prepared oil and water to pour it on it, so that the shredded cake can absorb water. At this time, add vermicelli and continue to stew it for a few minutes. Well, it's time to fry it. After all, it's fried cake. How can it be stewed all the time? I mainly buy it outside now.
Why do you say it's only available in my hometown? Because I missed it when I was working in a foreign country or when I was a soldier, and I never got it. So, I think it's only available in my hometown.
I hope my answer can help you.
hello, everyone! I'm Brother Feng, who loves food, and I'm honored to answer your question.
There are many kinds of cuisines in China, each with its own characteristics, but the favorite is the flavor of its hometown, that is, the mother paste in Fuyang, Anhui Province. Although it is the simplest of many cuisines, it carries full affection and love.
Mother paste is known as milk paste. Many years ago, it was hard to live. Mother raised us with the simplest paste in the world, which is a unique food-mother paste.
Mother paste is made of selected millet, soaked for six or seven hours, ground into a paste, boiled with water in the pot, slowly poured into the ground paste, slowly boiled to give a thick paste, and then eaten out of the pot. Put a bowl with cooked salted beans and sesame oil. The vinegar is smooth and tender, and the mother paste is ready!
in a word: there is a loaded and loving food, no matter how complicated or simple it is, it is itself delicious food and spiritual food. I'm brother Feng who loves food. I hope you can be satisfied with my answer. Thank you!
"Xinjiang cold vermicelli" is a "delicacy" on the dining table in my hometown. You can only eat it in your hometown mainly because of the original ingredients and special production methods in your hometown. Eating that "refreshing" is really memorable, and you will never find this "feeling" in other places.
this dish tastes "fragrant" but "refreshing", which is liked by local people, men, women and children. It is especially "refreshing" when it is greasy and has no appetite. All the dishes that must be cooked at home during the Chinese New Year will be dried up when mixed with a large pot.
The "delicious" taste must have its own unique methods and ingredients:
Ingredients: sweet potato vermicelli, spinach, carrots, coriander and dried beans (the fresh and tender beans are cut in two with a blade when they are cool at home, and hung in a cool and ventilated place without any treatment. It is windy in Xinjiang and naturally dried by the wind, completely maintaining the original flavor and natural green color).
Accessories: shredded onion, ginger foam, garlic, pepper powder, red pepper powder, white sesame seed, soy sauce, sesame oil, pepper oil, balsamic vinegar and salt;
Production process:
1. Wash the vermicelli until it is soft in water, then put it in boiling water to cook it, take it out, drain it with cold water and spread it out; Dry beans are also prepared in the same way;
2. Wash spinach, scald it in boiling water, take it out, drain it and cut it into sections (all two or three sections, don't chop it up);
3. Cut carrots into filaments, scald them in boiling water, take them out and drain them;
4. wash and chop parsley;
5. In a porcelain bowl, put the prepared onion, ginger and garlic into the bowl, and then put the pepper powder, salt, Chili powder and sesame seeds on it;
6. Heat the oil and pour it into a bowl, and stir it with chopsticks while pouring it, so that the contents are all fried;
7. Add the soy sauce and soy sauce into a bowl and stir while it is hot;
8. Start to mix vegetables: in a larger container, put vermicelli, dried beans, spinach and shredded carrots (cut the vermicelli a few times with scissors when it is too long), pour the fried seasoning into the bowl, add some sesame oil and pepper oil, and mix well with chopsticks; Taste it again, add more seasonings selectively according to your personal preference, and finally add coriander and mix well when you are satisfied with the taste, and add vinegar when you eat it (you can't add it early, the vinegar has been left for a long time, and the food is too sour and not delicious);
9. put it all on a plate to eat.
Although this dish is a home-cooked dish of the local old Bai surname, it is very popular on the dining table, which can be described as "full of color, flavor and flavor". The vermicelli and dried beans are chewy, fragrant and sweet (original natural sweetness), and it is "really cool" to eat, and it is often the only one to add two copies/CD to a rich dining table.
hello, I'm cooking in Jilin, and I'm very glad to answer your question.
My hometown is in Jilin, where the snow is fluttering. There are four distinct seasons. In spring, you can enjoy the fish in the river, in summer, you can enjoy the mountains and lakes, in autumn, you can enjoy the treasures, and in winter, you can enjoy the world of ice and snow.
Share some authentic "Northeast Cuisine" that can only be eaten in my hometown "Jilin":
1. Dumplings with sauerkraut:
Dumplings with sauerkraut are what I want most every time I come back from other places. Although there are sauerkraut in the south, it has the same name and different surnames. It is said that sauerkraut in the south is used.
The delicacy of pickled cabbage lies not only in itself, but also in its ability to enhance the umami taste of the ingredients matched with it, especially in the function of "removing oil, greasy and refreshing" meat products. On New Year's Eve in jiaozi, many people will choose jiaozi with "sauerkraut stuffing", which is delicious and meaningful, and "sauerkraut" means "tying up financial resources".
2, hanging yellow vegetables:
"hanging yellow vegetables" is a very representative northeast dish, and it is also a "dessert dish for ladies". When you eat, you can pick up one, pull out a long sugar filament, dip it in a small cold water bowl next to it, and put it in your mouth, and it will instantly become crisp, sweet and fragrant.
I've seen this dish when traveling in other places, and it's completely wrong. Eggs are made into omelets instead of hollow egg bubbles. The whole course is "failure", so if you want to taste the authentic "hanging yellow vegetables", you still have to taste them in your hometown!
3. Stewed potatoes with wood frogs:
The wood frogs in Jilin are delicious and have high nutritional value. Southerners like to eat frogs and bullfrogs, but our wood frogs in Jilin are absolutely delicious without losing any frogs. To cook "stewed potatoes with wood frogs", you should choose "mother wood frogs" because there are "wood frog oil" and "wood frog eggs" in the belly of the mother wood frogs, which are fragrant, tender and delicious.
4. Round Jujube:
After introducing "staple food", "vegetable" and "dessert", we recommend a wild fruit "Round Jujube" in Jilin, which is known as "wild kiwifruit" and grows in the depths of the mountains, and it is extremely high, so the mountain pickers need to pick it at the risk of injury.
Jujube is green, with a small fruit. The structure inside is very similar to kiwi fruit, and the soft one will be sweeter.
hello, I think it's fried skin residue from Anyang.
Suzhou's pickled fresh pork was carved with pork spine, and lettuce and spring bamboo shoots were added, but it still couldn't be exactly the same. Suzhou's salted pig's feet and fresh pig's feet were stewed with bamboo shoots, which was delicious [admired]
Let me talk about my hometown food. Speaking of my hometown, I think everyone knows the name, because there is the only female emperor Wu Zetian's mausoleum in China-Ganling. Ganxian was also called Ganzhou in ancient times. There are four famous snacks in Shaanxi, such as Ganzhou Four Treasures, Guo Kui, dried noodles, crispy noodles and bean curd. These delicious foods are the favorites of people in our hometown and unforgettable. Although it is said that you can eat hometown food in other places now, the taste is not flattering, and there is no taste of hometown, just its name and no taste. Let's share these delicious dishes with you.
Ganzhou pot helmet
Ganzhou pot helmet smells fragrant, tastes crisp and is easy to carry when going out. According to legend, in ancient times, when soldiers went out to fight, the army brigade could not cook in time, and other things were inconvenient to store. Soldiers accidentally put the mixed noodles in with their helmets, and after roasting them on the fire, they found that it tasted good. More importantly, it was convenient to store, and it would not go bad for ten days and a half, so it was loved by soldiers.
Ganzhou vermicelli
Ganzhou vermicelli is made of high-quality wheat produced in Guanzhong, Shaanxi Province. The flour here is very strong, and it is made into vermicelli through several processes, such as batching, kneading, waking up, cutting and hanging. The sour soup noodles made from the dried noodles here are clear and slightly sour, and a bowl of delicious sour soup noodles is very delicious.
Tofu brain
The difference in taste between the tofu brain in Ganzhou and the tofu brain in other places is that the tofu brain here has a different flavor with the oily and spicy seeds in Shaanxi, and you will miss it very much if you don't eat it every once in a while. This is my most recommended food.
Crispy
Dry Zhou Crispy is made of flour mixed with big oil, filled with rock sugar, green shredded pork and white sugar, fried in a pan, and the cake is foamed, golden in color, crisp and delicious. According to legend, Crisp is the food in the court, which was used for the sacrifice of Ganling in the Tang Dynasty, and later spread to the people, and was loved by the general public.
the above are several kinds of delicious food in my hometown. I have visited many places in the country, and none of them has authentic hometown delicious food. Which food do you like? Welcome to my hometown to taste delicious food and enjoy the magnificent Ganling.