how "pink" is the China cuisine in Dongao Village? Just look at this, lunch consumes more than 8 roast ducks, one day consumes more than 1 kilograms of jiaozi, and two days consumes 3 tons of Yangzhou fried rice ...

Don't be too "top-notch"! Athletes from all over the world have turned into "experts in eating and broadcasting", and Britain has specially sent chefs to China to "copy homework"! Let's see what China food tastes best in the eyes of foreigners.

1. Sweet and sour pork tenderloin

It is famous for its sweet and sour taste, crisp outside and tender inside, which has won the hearts of thousands of girls and the favor of foreign friends. One by one, Cheng Liang Cheng Liang's bite was crunchy like wrapped in glass.

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Prepare ingredients: cut the tenderloin into strips, add some salt, pepper and cooking wine and mix well. Cut garlic into foam and set aside. 3 tablespoons of sugar and 3 tablespoons of white vinegar are used to adjust the sweet and sour juice, and the sweet and sour taste is better.

Production steps:

1. Mix the paste, first beat a female egg, grab a handful of flour, add 1/3 starch, and add a little foaming powder. Add water several times and stir into silky yogurt. Pour in oil and mix well. The meat strips can be wrapped in batter and fried.

2. When the oil temperature is 4% hot, add the meat strips, bubble and float, slowly fry and set, and take them out to control the oil. When the oil temperature is 5% hot, it will be fried for 3 seconds, and the meat strips will be taken out in brick red. Raise the oil temperature to 6% again and fry again, so that the meat strips will be crisp outside and tender inside without softening.

3. Leave the bottom oil in the pot and put in two spoonfuls of tomato sauce. Stir-fry until the oil turns red and purple, then pour the sweet and sour juice to cook the sour and sweet taste. Then the second half of the raw minced garlic is sauté ed, thickened and juiced, and then the meat strips and the remaining minced garlic are poured in, and the pot is quickly stirred and turned evenly.

second, kung pao chicken

eats it fiercely, which seems to be sour and sweet with spicy taste. But careful tasting is completely different, which is the essence of this dish.

prepare ingredients: boneless chicken leg, cut into 1.5cm cubes, add salt, pepper, chicken powder, soy sauce, cooking wine and an egg white, and stir well. Add a pinch of starch to lock the water, and finally seal it with oil and marinate it for ten minutes. Prepare Erjing pepper, cut it without water, and dice the scallion. Prepare peeled peanuts.

Production steps:

1. To prepare Kung Pao juice, add a little salt, chicken powder, pepper, three spoonfuls of balsamic vinegar, one spoonful of soy sauce, half a spoonful of soy sauce and two and a half spoonfuls of sugar to the bowl. Add two spoonfuls of water to dilute it, add half a spoonful of starch and mix well to hang the juice.

2. When the oil temperature is 4% hot, pour the diced chicken and it will quickly slip away. It takes 4 seconds for the diced chicken to set, and it will be poured out immediately after the fragrance comes out. Add Chili oil directly, and put pepper into the pot twice. For the first time, the small fire slowly fried into this burnt state and fished it out. The second time, add the remaining pepper, pour the ginger and garlic slices into it, and finally add the two-wattle pepper and fry until it turns slightly yellow and sticky.

3. Stir-fry the diced chicken in a wok, and then pour in the shallots, slightly revealing the fragrance. Stir the seasoning juice evenly and pour it into the pot. Turn on high heat and stir fry. All the juice is wrapped on the diced chicken. Finally, add peanuts, and the color is brown, red and shiny. Let's talk about it.

Third, scallion cake

Crispy layers, easy-to-learn scallion cake is the standard at the dinner table. There won't be anyone who won't do it, will there?

prepare ingredients: 3g of flour, 3g of salt, prepare a proper amount of warm water, stir the flour into flour wadding, and add 5g of vegetable oil. Knead into smooth dough, coat the dough surface and basin bottom with a layer of vegetable oil, and let the dough rise for 1 minutes. Prepare another onion and cut it into rings for later use.

Production steps:

1. Make a crisp, and add 2g of flour and 3g of salt and pepper to the bowl. Heat the oil in the pot. When the oil is hot, pour the hot oil on the flour and stir it into a thick pastry.

2. Take out the dough, pull it into dough with uniform size, and then pull it into thin slices. Coat it with pastry, and add a proper amount of chopped green onion according to personal taste. Then stretch and fold the dough backwards, fold it in half from left to right, and wrap it while pulling, so that the crust is layered and more crisp.

3. Heat the electric cake stall and brush it with vegetable oil. Put the flour paste wrapped with chopped green onion in the pot, pat it into a thin and even cake and bake it for 3 seconds. After one side is branded, turn it over and then brand the other side. Turn over repeatedly, bake for about 3 minutes, and both sides of the cake are golden.