As for the subject's question, what other famous dishes are there besides Huaishi cuisine? Zhou Jun's answer is that they are all daily dishes and not very famous! Release the flavored dish, pump it, add the foam and mix it well. Can also be hot pot, but also with all kinds of vegetables at any time with fried. If you buy that expired or sent squid, it can only be spicy. Anyway, you can cook and eat whatever you want.

But in today's Japan, it has become the top of the food industry. At first, the Zen Buddhism used by monks to resist hunger gradually developed from simple and light cuisine to a long-standing exquisite memorial stone. In religion, there are countless examples of abstinence evolving into food, and Huaishi is the highest realm. The method of making Huaishi cuisine is to open the cooking options and put the ingredients into it to make fried squid rings, squid stuffed with glutinous rice, three cups of squid, chrysanthemum squid, and ten squid dishes. Ten kilograms of squid are properly extinguished, and a whole table is perfectly filled.

the spirit of pursuing the original flavor and essence of food has been passed down. Therefore, "fresh in season" is the true meaning of Huaishi cuisine. The menu designed by the chef is different from month to month, and it is limited to seasonal fresh ingredients. It advocates nature, emphasizes seasonality and does not over-process to ensure the original flavor of the ingredients. Put the right amount of oil in the pot, stir-fry the bean paste, stir-fry the squid, add the right amount of salt, soy sauce, and almost put the pepper in and stir-fry until it is raw.

and the seasoning sauce of beef and scallop; Italian liquor can be added to plum sauce, or added to loquat to make a delicious side dish; It is even directly seasoned with Italian red wine vinegar, showing a new trend of combining Europe and Japan. Pour the oil into the pan when the oil temperature is 7% hot. When the oil temperature is 7% hot, pour the chopped green onion, Jiang Mo and garlic into it, stir-fry until fragrant. Then pour the green red pepper into it and stir-fry it for a while. Finally, pour the boiled squid into it, add some salt, cooking wine and oyster sauce, stir-fry it evenly, clean the wok, add cooking oil, heat it to 2 degrees, and quickly pour out the squid.