From Luding to Kangding, a place called Boiling Dam, Ganzi's friends specially let us try this rare fish. This restaurant is easy to process this kind of fish. The ingredients are garlic soaked in Chili and sauerkraut and Sichuan. Firewood stove, a wok, wood burning very brightly. Add pure rapeseed oil, stir-fry garlic seeds until fragrant and smoky, soak pepper and sauerkraut until fragrant and dry, pour in half a basin of water from Dadu River, pour in shipan which will be cleaned when the water boils, cover with bamboo fence and cook for about five minutes. Remove the lid, take out most of the firewood and simmer the charcoal for about ten minutes. A group of people smell the fish, eat with chopsticks, and are a little gentle.
Moreover, according to the local people, this climber keeps jumping on a waterfall that is very high and long for them every year to lay eggs in the river. This precious fish has extremely high requirements for water quality, and now it is regarded as a precious fish and put on the table. In the past ten years, prices have increased year by year. 200 1 when eating rock climbing fish, 80 yuan a catty. Now there are fewer and fewer wild rock climbing fish, and I may not be able to eat them for thousands of dollars.
As the best wild freshwater fish, it only exists occasionally in places with good water quality, many stones and cold water temperature all the year round, such as Dadu River and Dujiangyan in Sichuan.
As far as I can remember, there are eight best dishes I have ever eaten:
The first kind: braised pork head. When I was a child in the north, when the dragon looked up in February, adults at home would take the frozen pig head back and melt it, roast the hair on the pig head with fire, then clean it, remove the pig's ears and tongue, divide the pig head into two parts, put it in a large iron pot, add water and various gravy, add firewood to the pot for several hours, remove the bones and remove the pig head meat after the gravy.
The second kind: steamed pork belly, which was the most difficult dish to satisfy when I was a child in the countryside, was a must-have dish for every household in the New Year and was also a must-have dish for other people's weddings. Steamed pork belly is cooked with fat and thin pork belly, sliced and sprinkled with pepper noodles, steamed with chopped green onion, and dipped in garlic sauce and other condiments when eating, which is delicious.
The third kind: pig blood sausage is a necessary dish for farmers in northern agriculture to kill pigs every New Year. It is made of pig's small intestine as casing, pig's blood mixed with proper amount of water, various seasonings, starch and chopped fat. The cooked blood sausage was sliced into thin slices, and the surface was radiant. It tastes tender and smooth, and the taste is full of praise.
Fourth, stewed bones with sauerkraut. Stewed bone with pickled cabbage is made of pickled cabbage pickled in northeast China and big bones of pigs, with unique flavor and rich nutrition. When stewing pork bones, you should first put all kinds of seasonings into the pot and stew them until they are 70% mature, then cut the sauerkraut and wash it, and stew it out with dry water.
5. Red-cooked chicken nuggets: Red-cooked chicken nuggets are made of all kinds of autotrophic stupid chickens, chopped into uniform chicken nuggets, and stewed with various seasonings. They are characterized by full color, flavor and nutrition, and enhance human immunity.
Six, braised hairtail, hairtail is the only seafood I can see in my memory at that time. Every new year, I will buy some hairtail or swordfish at home, or fry or braise in soy sauce, which brings people a full sense of happiness.
Seventh, jelly, jelly is a favorite dish when I was a child. Cook with pigskin, scrape off the inner layer of the meat, chop it up, cook it in the pot twice, throw water twice, and cook it successfully for the third time. The skin dipped in garlic juice is cool and refreshing, and it is a cold dish that adults and children like to eat.
Eighth, meatballs and meatballs are the most unforgettable foods in my memory, the finale of other people's weddings, and the favorite foods of children at that time.
This is the best dish I have ever eaten in memory. My friends also have the best dishes I can remember. Please leave a message below to share. Let's call it a day. Goodbye, friend.
I remember the most delicious dish: Jinsha Furong Tofu.
1. Raw material map, ginger is rubbed with mud and squeezed into juice for use.
2. Put the tofu slices in order. Beat the eggs well, add a little ginger juice and stir well, stir well with the same amount of water, sieve and pour into the plate.
3. Put cold water on the pot and steam until the eggs are solidified. Be sure to have a small fire, and it will go out when it is big. )
4. Steamed egg yolks together, taken out and sieved. Dice shrimps. Cut onions.
5. Place according to your favorite pattern. Continue steaming until the shrimp changes color. Turn off the fire and stew for a while.
6. Is the banquet super face-saving? When eating, pour steamed fish soy sauce and sesame oil, and decorate with minced chives.
7. You can try meat sauce alone.
8. You can also eat it with egg yolk alone. In fact, I'm all mixed up, and that smell is really stressful to eat a big plate alone!
As far as I can remember, the best dish I have ever eaten is Boshan fried meat. I was born in 1968, when materials were scarce. It's good to be full, and eating meat has become a luxury. I remember when I was 7 years old, my mother brought me some pieces of hard fried meat from the company canteen, which is also the best and most fragrant fried meat I have ever eaten in my life. It still haunts my mind. Later, the living conditions improved, and I often ordered Boshan hard fried meat in restaurants, but I always couldn't eat the taste at that time. Maybe the living conditions were not good at that time, so I could only eat meat once in the New Year. And it's made by the chef in the canteen, and the taste is just different. At that time, I thought, if only I could eat fried meat every day. Time flies. More than 40 years later, my childhood dream came true. Boshan hard fried meat is no longer a luxury. Reform and opening up have changed our lives. We are rich and no longer worry about eating and drinking.
Later, I also learned to fry Boshan hard meat. Now I will share the method of frying Boshan hard meat with my friends:
First, the ingredients used
Pork tenderloin 500 g egg 1 starch 100 g soy sauce 2 tablespoons pepper 1 1 handful 1 1 teaspoon pepper powder 2 teaspoons salt onion ginger oil 1000 g.
Second, the steps of frying meat
1. Cut pork tenderloin into small squares with a knife, put the cut meat into a pot, add soy sauce, salt and pepper and mix well, then put the cut onion and ginger together and mix well, marinate for 2 hours, pour in starch and grab well for 6 minutes.
2. Put the oil in the pot until the oil temperature is 60% hot, then fry the marinated meat in the pot until golden brown, take it out, control the oil, turn on the fire until the oil temperature is about 200 degrees, and then fry the fried meat again to make the meat crispy, and sprinkle with pepper powder while it is hot.
Hello, I'm a Qian Weishan gourmet. Glad to answer this question! Speaking of eating too much, as a worker in the catering industry, there are not many reasons that can impress me. To say the best dish in my memory, it really has a taste that I have always missed: cauldron dishes, and my hometown is called miscellaneous vegetables!
This should be the best dish I have ever eaten. As the name implies, a cauldron is a dish cooked in a cauldron, but it is also very particular. It must be done at the time of the wedding to be authentic! I made it at home, and it never smells like that!
I remember when I was a child, my family would help me and my children would follow me. When I eat, I will cook a big pot of dishes, but there are no delicacies in it. Basically, I just put some fat slices or skins, bean sprouts, vermicelli, cabbage, tofu, and most importantly, our local fried crispy meatballs!
Everyone takes a bowl and waits for the chef to serve a bowl of food. There is soup and a big bowl of vegetables. That smell: it's the smell of various ingredients, but it tastes particularly fragrant. The remaining vegetable soup can also be soaked in a big steamed bun! I feel that this is delicious on earth. Although I work outside, I still miss the taste!
Now I go home every year, and when there are weddings and funerals in the village, I will take the initiative to help. Usually in the field, there is little time to go home. I'm not familiar with the villagers, but I can't forget my roots. Besides, you are a parent, so you can't lose your family manners. You go home to help is a handyman!
In fact, when I go back to my hometown to help, I always help in the kitchen because I am a chef. I want to eat groceries and vegetables every time I help, and I also pay attention to what others do. Although they are not so delicious, I can solve my hunger!
Let's share a simple method. To make this cauldron, you need all kinds of ingredients to feel. You can try it if you like it!
Seasoning: salt, monosodium glutamate, thirteen spices, spicy fresh, soy sauce, star anise, pepper and pepper.
Production method:
One: Cut the Chinese cabbage and tofu, peel the wax gourd, slice the pork belly, soak the vermicelli in water for a while, cut the dried pepper, cut the onion and slice the ginger for later use!
Two: add oil to the pot, stir-fry the pork belly until it is oily, add star anise, dried pepper, pepper and onion ginger slices to stir-fry until fragrant, then add appropriate amount of water, put all the ingredients into the pot, add salt to taste, and then stew over high fire!
Three: stew for about 15 minutes, add vegetarian meatballs, then add thirteen spices, spicy and delicious, color soy sauce, taste it, and then add a little coriander to the pot, and the delicious cauldron dish is ready!
Production skills:
(1): Be sure to add more varieties of ingredients to make a feeling of compound taste!
⑵: Be sure to put dried peppers and peppers, which are the best!
Conclusion: I feel that any delicacies can't compare with a bowl of groceries in my hometown. Maybe this is the taste of home!
It started when I was a child. At that time, my family was ok, and I could eat a lot of delicious food, but my favorite was the steamed corn tortillas made by my grandmother. When I go out to work and come home, my love for food will be stronger. When I come back from work, my grandmother asks me what I want to eat, and I will ask her to steam corn flour for me. That year, the newly ground corn flour was boiled in boiling water, and then a little white flour was added, and a little sugar was added while kneading. The purpose of adding alkali powder is to release the fragrance of corn flour more. Knead it into flour of the same size, knead it into a cake, press a jujube on it, and steam it in a pot for ten minutes. In the past, there was a coal fire at home, and the kang was always hot in winter, so it was particularly comfortable to sleep. The tortillas are out of the pot, and the potato shreds are fried with peppers. The fragrance is still unforgettable. When I want to stay at home for a few days, I always take a pot back to work to eat. People always miss this smell when they go out. After so many years, every time I go home, I can't forget my grandmother sitting on the intersection stone waiting for me. I can't forget the sweetness of my grandmother's tortillas. Now I can make tortillas, which are the same as my grandmother's taste and my son loves them. I think this is the continuation of love. Grandma does it for the person she loves, and I do it for the person I love. This is a feeling, but also a love sustenance. I will keep eating and doing, and let love continue happily.
Glad to answer your question!
I was deeply impressed by what Ed Stafford said in One-on-One Wilderness, that is, "Hunger is the best seasoning".
I am born after 90. I still remember when I was a child 1 I could buy 1 root spicy strips for 10 cents and 1 bag instant noodles for 50 cents. My favorite dishes at home are always potatoes and cabbage!
At that time, I thought the meat was super fragrant, so I wouldn't be surprised to see some people older than me say that they were eating lard bibimbap!
Maybe the ingredients haven't changed, but the taste buds have been infiltrated by more spices, so the taste has become more critical!
I remember the first time I ate Chili fried mutton when I was a child. I ate three bowls of rice at that time. Later, the economy was getting better and better, but I could never find the original taste! It is often said that they are all fed now, and they are not as fragrant as before!
But I believe that it is hunger and lack that make us have the best taste in memory! And the best food in my memory is the most common spicy fried mutton!
The most delicious thing in my memory is my childhood birthday, and my mother will specially cook a roast chicken. Perhaps it is because the family conditions are not very good when I was a child, and I can only eat meat on holidays, so it is particularly precious.
In fact, roast chicken is very simple, and it tastes better when cooked in a large pot stove in the countryside.
Ingredients: half cock, star anise, fragrant leaves, cinnamon, garlic, ginger, pepper, pepper, soy sauce, bean paste and cooking wine.
Step 1: Clean the rooster, chop it up, put it in a pot, add ginger slices, and marinate it with cooking wine for half an hour to remove the fishy smell.
Step 2: Prepare other seasonings when curing, cut pepper into sections, cut garlic in half, slice ginger, chop bean paste, and wash star anise, fragrant leaves and cinnamon with clear water to remove dust.
Step 3: Wash the marinated chicken pieces with clear water again, add appropriate amount of clear water to the pot, add ginger slices, add appropriate amount of cooking wine and a little pepper, and blanch the chicken pieces with fire.
Step 4: Put the cooked chicken in cold water, soak it, and take it out for later use.
Step 5: Pour the oil into a hot pot. Turn off the heat when the oil is hot, pour in the bean paste, stir-fry the red oil, add garlic, ginger slices, fragrant leaves, cinnamon and star anise, then pour in the chicken essence, add a little salt, pour in a little soy sauce for coloring, and finally pour in clear water to quickly drown a few slices.
Finally: boil the water, add the chopped green onion and take out the chicken pieces.
PS: You can also add potato pieces to chicken pieces. It tastes good, too. Potato thief is delicious.
The best dish I have ever eaten in memory is stewed crucian carp soup. First, beat the cleaned crucian carp evenly with a flower knife, cut ginger and garlic into powder, pour a proper amount of cooking oil into the pot, sprinkle salt evenly, fry the fish in the pot for two minutes, turn it upside down, fry until both sides are golden, add ginger and garlic powder, add a spoonful of cooking wine, pour a proper amount of boiling water, simmer for/kloc-0.5 minutes after the fire is boiled, add a little medlar, add some white sugar to refresh, add a spoonful of pepper, and stir evenly.
First, prepare raw materials and ingredients.
The main raw materials are: 500 grams of ribs, 200 grams of bread crumbs, 2 eggs and a little chopped green onion and garlic. The main seasonings include: pepper 1g, pepper and salt 2g, chicken essence and salt 2g, starch 5ml, cooking wine 3ml, and appropriate amount of rapeseed oil.
Second, pickled ribs
Prepare a large bowl, pour the ribs into the bowl, add pepper, chicken essence, cooking wine and salt, put on gloves and stir well, then pour in water starch to continue stirring, and then let stand for 15 minutes.
Third, dip the eggs and wrap the bran.
Prepare a small bowl, beat the eggs into the bowl, and then stir them evenly with chopsticks to make the yolk and egg white fully blend. Then pour the egg liquid on the ribs and wipe it evenly with your hands. Prepare another plate, pour the bread crumbs into the plate, and then put the ribs on the bread crumbs one by one with chopsticks so that the surface of the ribs is covered with bread crumbs.
Fourth, fried ribs.
Heat the pot, pour in rapeseed oil, turn the oil to low heat, put the ribs in the pot and fry them slowly, turn over and continue frying, and remove and drain the oil when all the ribs are fried to golden brown.
Fifth, stir fry
Boil the oil again, heat the oil, pour in minced garlic and stir-fry until fragrant, then pour in the fried ribs, add salt and pepper and stir-fry, so that the fragrance of the ingredients can be fully integrated into the ribs. Finally, sprinkle with chopped green onion and stir-fry for a few times.