After the 1960s, I came from the south, and I like to eat rice. In the 1970s, I lived a tight life and didn't eat meat. What killed the rice was dried kimchi, pumpkin diced stew rice, bean stew rice, potato stew rice and other vegetarian dishes ... I ate several bowls at a time. It is said that sea pepper, pumpkin, beans, potatoes and all vegetables are the killers of the rice delivery ceremony. 2 1 century today, with the development of society and the improvement of people's taste, who is the rice killer has also changed a little.

The author once said that it is always bad to eat big fish and big meat, and most people will want to eat home-cooked food for a change. What kind of home cooking do you think is the real rice killer? Sichuan is a paradise for food. There are too many delicious foods, needless to say. Here, I want to share with you some of my favorite dishes:

Scrambled eggs with one or two Vitex negundo and sea pepper.

Erjingtiao sea pepper and wonderful eggs are the best, because Erjingtiao is not very spicy and the operation is very simple. Slice Erjingtiao obliquely, then put it into clear water to wash the sea pepper rice, put the water drops into a bowl, beat some eggs on Erjingtiao, then pour in oyster sauce, pepper noodles, soy sauce and a little old vinegar, stir evenly for a few minutes, then cut ginger into pieces and chop garlic cloves into foam.

Fried pickles and Sichuan-style pork with Vitex negundo.

There are many ways to make Sichuan style pork. Our family likes to stir-fry Sichuan-style pork with Erjingtiao and several years old pickles, which is especially spicy and delicious. It is the killer of rice. First, wash the leg of yellow pig with clear water, scrape it with a knife, put it into the pot, and cook the ginger slices with cooking wine until it is 70% cooked. In the process of cook the meat, the second well strip was washed and cut obliquely, and the dried Chinese cabbage was taken out of the jar and set aside. Slice ginger and chop garlic. Stir-fried pork legs in the pot and fried a lot of oil. When the meat is a little curly, add watercress, soy sauce, ginger and garlic foam, then stir-fry the second piece of meat until it is 70% cooked, add a little salt, then roll the pickles to dry the oil, and keep stirring. Finally, stir-fry the garlic seedlings a few times, and the oil is soaked in the pickles, so you can take the pot and put it on the plate. Absolutely delicious. The pork leg tastes delicious and fat.

Third, Mao

Besides hot pot, maocai is delicious, and Mao specializes in cooking. The practice is similar to that of maocai. First, put pig blood into a pot and cook it. Cut the beef with pepper, pepper noodles, oyster sauce, garlic water and rice flour. It is best to drop a few drops of cooked oil to lock the water. Then, put the cut beef omasum and yellow throat in boiling water for a while and take it out. Then wash Flammulina velutipes.

Dry the pan, add vegetable oil and lard to melt, add watercress to stir fry, add a little chafing dish bottom material to stir fry together, then add broth to boil in the pan, add chafing dish powder and bean sprouts, take it out when it is 80% cooked in the pan, put it in the bottom of the soup pot, then add blanched beef, cook until it is half cooked, and then put it in the pan. Finally, add Flammulina velutipes, nest bamboo shoots and yellow throat hairy belly, and cook them all. The last step is to dry the pan and heat the rapeseed oil. The second half bowl of dried Chili Festival and two pieces of granular Chili peppers are fried in a pot until the peppers are brown, then poured into a large soup basin and sprinkled with chopped green onion, and you can eat them. It is especially delicious.

To sum up, I especially like the dishes mentioned above. They are the killers of rice. I can't stop eating every time, and I don't want to put a bowl when I'm full. We still have a lot of delicious food in Sichuan, so we don't need to write any more. Answer over!