"Different winds in a hundred miles, different customs in a thousand miles." Every place has its own unique customs and customs. Architecture, customs, clothing, food ... Every bit of life, all reflect the cultural charm of hometown. However, what impressed me most was the food in my hometown. Gourmet 1: cooking with a dustpan. Cooking with dustpan tastes soft, smooth, refreshing and salty. It is made of glutinous rice, so it is white. In summer and autumn, cut the dustpan into small squares and sprinkle with sesame seeds or garlic, soy sauce and peanut oil; In winter and spring, you can cut the dustpan into small squares and stir-fry, then add the unique Chili sauce, bite it down, and the sauce will splash in your mouth, which is delicious.

food 2: fried piles. Fried pile belongs to fried food. Although it is not a healthy and nutritious food, it is delicious and chewy. By the way, it can practice the toughness of teeth! It is harmonious with five flavors, salty and sweet, and it symbolizes prosperity, prosperity, family safety and everything is fine, which wraps people's beautiful wishes. Therefore, it is also a necessary food for people to celebrate the New Year!

food 3: water Covenant. The shiny water is wrapped in peanuts, shredded coconut and chives, which are cheap and delicious.

food 4: beef offal. Beef offal is a traditional folk snack, which "blooms everywhere" in our hometown, and the people also like it. A pot of steaming beef soup, a fork and a pair of scissors are enough to make the business super hot. Look! There are many stalls of beef offal, large and small. All aluminum trolleys are filled with all kinds of hot pots and materials. Smell! The smell of beef from time to time is really mouth watering! Eat! It is chewy and delicious. Eating delicious food in such a busy market will make you feel refreshed unconsciously. The delicious food in my hometown has turned me into a greedy pig. I can't forget them!

hometown is a place that one is most familiar with. When he returns to his native land, he will forget the noisy city behind him. -Inscription

Tofu is a very common food, but in the hands of Hakkas, it has turned into a famous food in China. I was born in Meizhou, and I am an out-and-out Hakka, which makes me better appreciate Hakka cuisine. Stuffed tofu, braised pork with plum vegetables and baked chicken with salt are the "three kings" of Hakka cuisine, and these three dishes will be available wherever there are Hakkas. For Hakkas, they are both snacks and delicacies used to entertain guests at banquets.

what I like best is making tofu.

Meizhou, a thousand-year-old city, is known as the "Hakka capital". People from the Central Plains "dressed in clothes and moved south" here, which not only brought the atmosphere of top-notch reading, but also formed their own Hakka cuisine. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil, and simmered it in a chicken soup earthenware pot until the aroma overflowed. This is because the Hakkas who came to Meizhou had no wheat flour to pack in jiaozi, which made them so delicious.

Tofu must be soft inside and crisp outside, so that it can be enjoyed by people in taste. The stuffing must be sweet and delicious, smooth and not greasy.

I think a successful cooking should not only give people the enjoyment of taste, but also give people a kind of happiness, which is only available when eating.

and Hakka food just meets my requirements. No matter how many years a wanderer has been away from home, no matter whether it's delicacies or nectar, he can find the feeling of home.

The cuisine of fermented bean curd is Cantonese cuisine, and its basic ingredients are bean curd, lean meat, fish, dried shrimps, salted fish, Chinese cabbage, onion, ginger, sesame oil and pepper. Making tofu is not only delicious, but also easy to make. There are only four steps.

chop the lean meat and fish respectively, soak the shrimps and cut them into pieces, cut the salted fish into pieces, and dice the onions. Put all the materials in an enlarged bowl, add seasoning and stir until it is gummed for later use; Then pick and wash the cabbage, put it in oil, salt and boiling water, cook and hold it; Rinse the tofu and drip it dry, open four pieces at a time, remove a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, fry it in oil pan until it is slightly yellow; Finally, heat the earthen pot, stir-fry the ginger slices in oil, add the soup and bring to a boil, add the cabbage and tofu and bring to a boil for a while, stir-fry the sauce and bring to a boil, and then serve in the original pot. It's very simple! But it is this simple dish that attracts thousands of foreign friends from Qian Qian to taste it.

Although I left my hometown to study in Shenzhen for many years, I still can't forget the delicious food in my hometown, especially the delicious Hakka tofu.