There are many dishes I like to eat, including sweet and sour pork ribs, fish in Guijiang River, laver egg drop soup, bean curd stuffed and so on. But if you ask me what my favorite dish is, I will definitely answer without hesitation: "eggplant!" "

actually, making eggplant wine is not complicated. You only need to prepare a number of eggplants, prepared stuffed hearts, and about 25 grams of flour, and the raw materials are ready. First cut the eggplant into round pieces about 1 cm thick, then cut this round piece in half, and then brew the prepared filling into the eggplant. Eggplant brewing is almost done. However, you can't cook it yet. There is another important step, that is, add some water and proper amount of salt to the flour to make it paste, and wrap a layer of batter on the outside of the eggplant, and then you can cook it in the oil pan. Mastering the temperature is very important. If the firepower is too strong, the eggplant will be fried, and if the firepower is insufficient, the eggplant will not be fried. Therefore, the mastery of the temperature is the key to delicious or not.

Wait patiently until the eggplant turns golden brown, and then you can go out! The fried eggplant is golden yellow and gives off a strong fragrance. Take a gentle bite, ah! Crispy outside and soft inside, coupled with the fragrance of pork, it's really delicious!

Oval eggplant is not only delicious, but also beautiful in appearance, and it is the top grade of fried dishes. Eggplant wine can be said to be a delicious food suitable for all ages and loved by everyone. Friend, if you come to my hometown as a guest, this delicious eggplant brew will definitely make you full of praise and linger.

guangdong snacks-Steamed rice rolls

guangdong snacks is a Lingnan flavor, mostly from the folk, and most of it has been handed down and become a traditional famous food. Most mature methods in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Cake products are mainly rice and flour, followed by miscellaneous grains, which are steamed to maturity and can be divided into two categories: fermented and non-fermented; Powder and flour food, with rice and flour as raw materials, are mostly cooked. There are many kinds of porridge, most of whose names depend on the materials used, and some are also known for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding pastries and cakes. Except eggs and milk, the materials used are mostly roots, stems, stems, flowers, fruits and kernels of plants. Omnivorous food, which does not belong to the above categories, is named after its miscellaneous materials and is famous for its low price and diverse flavors.

My favorite food is steamed rice rolls. It is soft and smooth, sweet in color, neither fat nor greasy. Steamed rice rolls is a rice product, also called Bra Steamed rice rolls. Take rice rolls, the most famous "Yinji" in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls beef with soy sauce, which is famous for its thinness, toughness and smoothness. In the early days of liberation, it was run by winne. She was taught by a famous teacher and learned the special technology of steaming La rice rolls. Its rice rolls was "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Hexian Pavilion in War of Resistance against Japanese Aggression period and is now available in snack bars, teahouses, restaurants and hotels. It is to steam rice slurry into thin skin one by one in a special multi-layer steamer or cloth, put meat, fish fillets, shrimps, etc., steam it, roll it into long strips, and cut it into plates. The raw materials are called beef sausage, pork sausage, fish fillet sausage and shrimp sausage; Without stuffing, it is called vegetarian sausage; Adding sugar to rice slurry is called sweet sausage.

kebabs are not only street-style fast food, but also delicious food that can be served to guests. Authentic kebabs are as brown and shiny as roasted whole sheep. They are slightly spicy with fresh fragrance, not greasy and tender, and the meat is tender and delicious. The emphasis on materials is not as strict as roasting whole sheep, but the difference between them lies in the size and specific methods of roasting. For kebabs, first remove the clean meat and cut it into thin slices. It is best to have thin and fat slices. Then put them together and put them on the iron drill one by one. In the past, the drills used to make kebabs were all wood drills cut from thin strips of red willow. Now, this primitive wood brazing is not easy to see. After putting the meat on, put them evenly and densely on the trough-shaped iron barbecue stove burning anthracite, and sprinkle refined salt, cumin and Chili noodles while baking with fan wind, and turn them up and down for several minutes to eat. Xinjiang cold noodle

Xinjiang cold noodle is also called yellow noodle, which is named after its yellow color. It is called "Serike Axi" in Uygur language and belongs to summer snacks. There is a main raw material in the noodles called penghui, which comes from the "smelly Artemisia" on the Gobi. When making cold noodles: firstly, mix the noodles with light salt water, soil and alkali water, add lime water, pull while adding, and knead until the dough is soft, smooth and tensile.

noodle soup

noodle soup is a snack of Hui nationality in Xinjiang. Powder soup should be made of pure soybean starch into powder blocks, and then cut the big powder blocks into small pieces. Chop fresh lamb ribs into small pieces, pour them into a frying spoon, add salt, pepper powder and soy sauce, and add broth. Stew the meat over low heat until it is rotten. Add bean jelly and cabbage to stew. Add onion, spinach, red pepper, vinegar, pepper, water fungus, etc., and boil to serve. The pasta served with noodle soup is called oily. Oil fragrance is made of oil, water, alkali and flour, made into a cake shape, and fried into F? Tired? Does paphiopedilum think it is appropriate to frame? /p>

pull noodles

Xinjiang people enjoy mixed noodles and fried noodles, both of which are inseparable from pulling noodles. The key to making sliver is to mix dough, and the key to mixing dough is to put the right amount of salt. The noodles should be thoroughly kneaded and baked. Put the noodles on the chopping board, coat them with clear oil and cover them with a wet cloth. Pull it in and cut it into strips with a knife, and the more you pull it, the thinner it will be. The chef in the restaurant is a big puller, and a good chef can pull more than ten kilograms at a time. Families usually pull a single piece, and one piece can reach several meters. Hand-grabbed mutton

First, chop the lamb rib into large pieces, cook it in a pot for half-cooking, remove the foam and take it out. Put the meat in a plate, put onion slices on it, sprinkle a little salt, and steam it in a cage. Boil the soup, add minced onion, pepper, pepper and salt, adjust the flavor and pour it on the meat.

As the saying goes, food is the most important thing for the people, and every place has its own unique local specialties. There are many famous snacks in Zhongshan, my hometown, such as almond cakes, fried rice cakes and zongzi. Among them, the most delicious one is the "Rongshutou" fish cake in Haizhou.

Haizhou fish cake is bright in color, delicious and delicious. The delicious fish and the chives are really perfect. The skin on the outer layer of the fish cake is the best, and it is very refreshing to eat.

Haizhou fish cake is not only bright in color and flavor, but also very delicious, and has many shapes.

Haizhou fish cake is round in shape, and it is good with Chili. Having a flat courtyard shape; If we want to make more various shapes, we can make them into stars, squares, rectangles, and hearts. Note (the above shapes are not available in fish cake shops, but I developed them myself)

The method of making Haizhou fish cake seems very simple, but there are actually a lot of knowledge and skills involved. We must first cut the fish into those fish with a sharp knife. Beat the fish with sticks or hands. Cut a few onions into pieces and sprinkle them into the fish. Then open the pot, put a little peanut oil in it, and when the pot is hot, frame the fish into a circle with a round frame, and then put it in the pot. The heat is also very particular, if it is too fast, it will be too fishy. If it is too cooked, it will not taste good, so it will be fried for about 3 to 4 minutes. And the fish is round in front. Just use a pepper to open the mouth, then dig out his cub, then put the fish cake in and fry it. In this way, the fish cake is ready, and it has all the colors, smells and tastes.

When eating Chili fish cake, many people like to eat it in bites, but I am different. I like to separate those peppers from the fish cake, and eat the fish cake first, and then eat Chili, because of this. Because there were too many people at that time, I couldn't separate pepper from fish cake so disgusting, so I had to eat it bite by bite. When I took the first bite, my tongue was almost unconscious and tears came out. From then on, I changed the nickname of pepper fish cake-"I cried"

Friends, do you want to eat fish cake? If you want to invite me to my hometown as a guest, I will definitely give you delicious and authentic Haizhou fish cakes, so that you can linger back and forth about the fish cakes in my hometown.

Yangchun noodles

Yangchun noodles have a nice name and a noble appearance. In fact, it is the most popular pasta that Jiangnan people like to eat the cheapest and can pay for most. In "Morning in Shanghai", the capitalist Xu Yide, in order to escape the public-private partnership and pretend to be poor, asked the waiter to send lunch, which is the Yangchun noodle. It can be seen that Yangchun noodle belongs to the patent of the working masses. As for why you chose such a name as Yangchun Baixue, it may be the antonym, but I am sure that the person who took this name is by no means from Xialiba.

Twenty years ago, my uncle's family seemed to like eating Yangchun noodles very much. Every Sunday, my uncle would definitely lead the whole family to eat Yangchun noodles in the noodle restaurant in town. My two cousins are in high spirits, but I don't like them very much. There is nothing on Yangchun noodles except some chopped green onion. It is bare and tasteless. I don't want to eat the second bite after eating the first bite. Every time I can't finish a bowl of Yangchun noodles, I always remind my uncle by innuendo that it's better to eat wonton, at least it's meaty. But my uncle resolutely refused, saying that wonton is too expensive, and it is not eaten. For the same dime, Yangchun noodles are full, but wonton can only be stuffed. Uncle's teeth are so big. I don't like eating, but I have to accompany my uncle's family to eat every Sunday, because this is their festival, and they have been waiting for this day for six days. Everyone in that noodle restaurant in the town knows my uncle. Every time I come, I don't have to tell him, I will soon serve Yangchun noodles. Then, my uncle's family began to work hard and make a happy sound. Whenever this time, I look at the sunny face in front of me and pull a long face.

Lu Wenfu specifically mentioned Yangchun noodles in The Gourmet, saying that Yangchun noodles in the first pot are the freshest and most delicious, so many people go to eat soup early. I don't think my uncles eat this kind of noodle. But anyway, I have no interest in Yangchun noodles, and my appetite fell as early as twenty years ago.

light cake

light cake is a snack in Fuzhou. It is said that he came in memory of Qi Jiguang. In short, he has a certain relationship with this national hero.

When I was young, I always liked to stand in front of the tall barrel stove and watch the master make light cakes. There are masters who make light cakes everywhere. A chopping board and a stove are all props. The light cake master rolled up his sleeves high, smashed the dough with alkaline water and salt water, then divided it into one dose, patted it left and right with his hand, and a small round cake came out. Then he poked a small hole in the middle with a bamboo stick and stuck it on the inner wall of the barrel furnace. Wait, soon, the fragrance floated out of the furnace. It's estimated that it's almost time, and the light cake master used a small shovel to shovel it neatly, and the brown light cake jumped out.

This light cake is hard and yellow. It's hard to bite. Without good teeth and tenacious fighting spirit, it can't be dealt with. But once it's in the mouth, it's more fragrant and chewy. In the end, I always want to take the second one away. Light cakes are chewy and storable. It is no problem to leave them for ten and a half months. They are tenacious and have a strong national spirit. Perhaps this is the relationship between them and Qi Jiguang. Light cakes are very cheap, a penny. At that time, I often patronized the light cake stove, bought one or two pieces, and chewed all the way to school.

In winter, the pastry chef is happier. He keeps the stove warm, but in summer, he is bitter. He goes shirtless and still sweats, and the sweat drips on the stove. I dare not buy it, because there must be hard-working sweat of the pastry chef in it.

Some time ago, I mentioned light cakes in my hometown in Fujian. They all said that they were delicious and good for my teeth. Chewing them often is definitely better than "white arrow" and "green arrow". But I don't know if there is any now. I haven't eaten it for years. Hopefully, this light cake stove can still be seen on a street corner in Fuzhou.

taro fruit

taro fruit is one of the breakfasts in Fuzhou, also known as triangle cake. It is said that areca taro is cooked, peeled and ground into paste, and then mixed with rice flour and kneaded. Then, cut it into triangular shapes, fry it in an oil pan until both sides are brown, and take it out of the pan. When eating, wrap the lower end of taro fruit with a piece of paper (because it is very oily), take a bite from a corner, the outer coke is tender inside (the inner color is gray), and there is a fragrant smell of taro. Well, it tastes great.

Taro-fried stalls are everywhere. Every morning, you can see stalls set up in the streets and lanes, filled with smoke and full of fragrance. People who buy Taro-fried fruits are holding bowls or small bamboo baskets, waiting for Taro-fried fruits to come out of the pot. Often fry a pot and buy a pot. But some of them can't buy the rest. It doesn't matter if they are put aside for an hour or two. They still taste delicious. Unlike fried dough sticks, they soon became chewy old dough sticks after landing. Therefore, the stall owners who sell taro fruits are very complacent. Sometimes it's 9 o'clock in the morning, and they haven't closed their stalls yet, slowly guarding a few pieces of taro fruits that have not been sold. They know that there are always hungry people who will find incense and go away.

People in Fuzhou usually solve the breakfast problem with a bowl of pot paste and a taro fruit. It is delicious and practical. After eating, they go to work with a full stomach. This revolution is too energetic to say.

Pot-side paste

Once I talked with my colleagues in the office, I said that the pot-side paste in Fuzhou was delicious. They asked in unison: What is pot paste? These guys who eat invincible hands all over the world on weekdays have something they don't know. I proudly began to introduce Fuzhou snacks-pot paste to them.

Pot-side paste is found in many places in Fuzhou and even Fujian, but I have never seen it in other places. The reason why it is not produced may be that there is no condiment called "shrimp oil" in other places, and pot-side paste will not become pot-side paste without shrimp oil.

It's very complicated to make pot paste. First, wash the rice and soak it for several hours, and then grind it into paste for later use. Take a big pot, cook a pot of soup, add shrimp, dried bamboo shoots, mushrooms, onions, garlic and celery to the soup, and finally add a few spoonfuls of essential shrimp oil, and this thick soup is made. This is not over yet, the first step of the long March. Pour out the soup and put it in another container. When the water is boiled to 7% heat, spread peanut oil evenly on the side of the pot, then pour a bowl of rice paste around the pot and cover it. After three minutes, when the rice slurry at the side of the pot rolls up, shovel it into the clear water with a spatula, then add the clear water, and repeat the above behavior. When the last pouring is finished for the fourth time, add a thick soup and add auxiliary seasonings such as shrimp oil as appropriate. After cooking, put it in another pot and keep the temperature with low heat for sale.

In a word, this is an iterative process, and you can't do it without patience. Therefore, ordinary families don't make pot-side paste, so they go to the street to buy it if they want to eat it. All the restaurants and stalls in the streets and lanes of Fuzhou are bought, and they are very cheap. The paste on the side of the pot has a special taste and a strong seafood flavor. Every piece of rice paste is rolled, white, like a tube of green onion, which is very refreshing. It is accompanied by yellow shrimp, dried mushrooms, black mushrooms and green onions and garlic. The color is bright and appetizing.

when I heard this, my colleagues' throats moved. Then discuss, when you can go to Fujian on business, you must.