How popular is the Chinese food in the Winter Olympic Village?

Just looking at this, I consumed more than 80 roast ducks for lunch, more than 100 kilograms of dumplings in one day, and 3 tons of Yangzhou fried rice in 2 days... Don't be too "superior"!

Athletes from various countries have turned into "eating and broadcasting" experts. The United Kingdom even sent chefs to China to "copy their homework"!

Let’s take a look at what Chinese food is the most delicious in the eyes of foreigners.

1. Sweet and sour pork is famous for its sweet and sour taste, crispy on the outside and tender on the inside. It has captured the hearts of thousands of girls, as well as foreign friends.

One by one, they look as if they were wrapped in glass and are crispy when you bite them.

Show all large pictures. Prepare the ingredients: cut the tenderloin into strips, add some salt, pepper and cooking wine and mix well.

Mince the garlic and set aside.

Use 3 tablespoons of white sugar and 3 tablespoons of white vinegar to make the sweet and sour sauce, which makes the sweet and sour sauce more delicious.

Production steps: 1. To make the paste, first beat a hen's egg, grab a handful of flour, add 1/3 of the starch, and add a little baking powder.

Add water step by step and stir to form a smooth yogurt, drizzle with oil and mix well.

Just coat the meat strips in batter and fry them.

2. When the oil is 40% hot, add the meat strips, bubble and float, slowly fry until they are set, take them out to control the oil.

When the oil is 50% hot, fry again for 30 seconds. Take out the meat strips when they turn brick red.

Increase the oil temperature to 60% and fry again to make the meat strips crispy on the outside and tender on the inside.

3. Leave some oil in the pot and add two tablespoons of tomato paste.

Fry until the oil turns red and sizzling, then pour in sweet and sour sauce to bring out the sweet and sour taste.

Then saute the next half of the raw minced garlic until fragrant, thicken the sauce and collect the juice, then add the meat strips and the remaining minced garlic, and quickly stir the pan to combine.

2. When you eat the Kung Pao Chicken, it seems to be sweet and sour with a spiciness.

But if you taste it carefully, it is completely different. This is the essence of this dish.

Prepare the ingredients: remove the bones from the chicken thighs and cut them into 1.5cm cubes, add salt, pepper, chicken powder, light soy sauce, cooking wine and an egg white and stir evenly.

Add a pinch of starch to lock in the moisture, then seal with oil and marinate for about ten minutes.

Prepare two wattle sticks of chili pepper and cut them without water, and dice the green onions.

Prepare peeled peanuts.

Preparation steps: 1. To prepare Kung Pao juice, add a little salt, chicken powder, pepper, three spoons of balsamic vinegar, one spoon of light soy sauce, half a spoon of dark soy sauce, and two and a half spoons of sugar in a bowl.

Add two more spoons of water to dilute it, add half a spoonful of starch and mix well to make the sauce.

2. When the oil is 40% hot, pour in the diced chicken and spread quickly.

It takes 40 seconds for the diced chicken to set, and pour it out immediately after the aroma comes out.

Add the chili oil directly and add the peppercorns to the pot in two batches.

For the first time, slowly fry it over low heat until it becomes charred and take it out.

For the second time, add the remaining Sichuan peppercorns, add the ginger and garlic slices, and finally add the two wattle chili peppers and stir-fry until they turn slightly yellow and mushy.

3. Pour in the diced chicken and stir-fry, then add the green onions and stir-fry slightly to release the aroma.

Stir the sauce evenly and pour it into the pot, turn on high heat and stir-fry until all the sauce is coated on the diced chicken.

Finally, put the peanuts, the color is brown, red and shiny. Let me tell you how it is.

3. The scallion pancakes are crispy in layers. The simple and easy-to-make scallion pancakes are a standard dish on the dinner table.

Is there anyone who can’t do it?

Prepare ingredients: 300 grams of flour, 3 grams of salt, prepare an appropriate amount of warm water, stir the flour into dough, and add 5 grams of vegetable oil.

Knead into a smooth dough, apply a layer of vegetable oil on the surface of the dough and the bottom of the basin, and let it rise for 10 minutes.

Prepare another handful of green onions, cut into rings and set aside.

Production steps: 1. Make puff pastry. Add 20 grams of flour and 3 grams of salt and pepper into a bowl.

Heat oil in a pan. After the oil is hot, pour the hot oil on the flour and stir it into a thick pastry.

2. Take out the dough, break it into evenly sized dough pieces, and then stretch it into thin slices.

Coat with puff pastry and add appropriate amount of chopped green onion according to personal taste.

Then stretch and fold the dough sheet backwards, fold it in half left and right, and wrap it while pulling it. The crust will be layered and crispy.

3. Heat the electric cake pan and brush it with vegetable oil.

Put the dough wrapped with chopped green onion into the pot, pat it into a thin and even cake and fry it for 30 seconds.

After one side is ironed, turn it over and iron the other side.

Flip repeatedly and cook for about 3 minutes until both sides of the crust are golden.