My father can't cook, but only cooks noodles.

He likes to eat. And it is super fond of eating.

My father is a self-taught student. My father said that he was the eldest son and had to take care of his younger brother and sister since childhood, so he learned to cook and stir-fry at a very young age. Grandpa participated in the War to Resist US Aggression and Aid Korea, and his foot was injured. At that time, there were many children, and grandma was basically giving birth to children and feeding them to look after them. Dad has shouldered the burden of family since he was a child.

Dad is good at cooking braised dishes, such as braised fish, braised pork, fried duck and goose. Of course, Dad is also the chef of the country banquet. In rural areas, there are big happy events such as getting married or marrying a daughter. Basically, dad will be asked to be a chef, and his relatives' weddings and funerals are basically handled by dad.

Dad is also very creative. He thinks of many dishes by himself.

Now the conditions in towns and villages are better than before. Although many people hold banquets in their own homes, they also hold Chinese and western weddings together, and they also have high requirements for wedding banquets. Therefore, the requirements for dishes are also high, not only delicious, but also innovative and graded.

I settled down in the city after graduating from college, and most of my interest in food production came from my father. I watched my father cut vegetables and stir-fry at the kitchen table since I was a child, and I was able to cook a few dishes myself slowly.

For example, my father taught me how to stir-fry beef with peas, stir-fry green beans with vegetables, cut the beef, and marinate the beef.

For example, I learned this soup with mushroom and bean skin only after watching my father cook it. Flammulina velutipes, Coprinus comatus, Tricholoma, and Lentinus edodes are all fresh, and the ingredients are also bean skin. The whole soup is fresh and delicious.

The most important thing is to fry the mushroom first, add a little Jiang Mo and chopped green onion, and then add the mushroom to the soup pot for stewing. When the water is soft, simmer for a quarter of an hour to remove the bean skin, and the bean skin can be cooked.

I'm born in 198s. When I was a child, I talked about what my father cooked best, that is, roast pork with Chinese cabbage. At that time, the Chinese cabbage I ate was grown in my family's field, and I ate it now and pulled it now, and all the pork was bought in the village. There was a family selling pork in the village, and all the pork he killed was bought back in the village, and then he dragged it with his bicycle to sell pork in the village. At that time, no family in the village would keep a few pigs, and pigs were not kept for killing by himself. Raising a few pigs to sell is also a lot of income at home. I remember that pork was only 2 yuan and 5 cents a catty when we were in primary school. I guess young people now can't believe it.

When we were young, it was not easy to eat pork. We had to have a Chinese New Year holiday or visit relatives and friends at home to eat pork. So far, I still remember the taste of roast pork with Chinese cabbage cooked by my father. At that time, there were not so many seasonings. I remember that I didn't even put soy sauce and vinegar. The ingredients were pork belly, Chinese cabbage, ginger, shallots and salt, which were also delicious. I still remember the taste. The following cooking steps are shared with you.

Prepare a Chinese cabbage.

Cut Chinese cabbage into small pieces for later use.

Slice pork belly for later use.

Put a little sauce in the pot, put ginger and scallions in hot oil, stir-fry the meat until it is 8 minutes cooked, add salt and the prepared Chinese cabbage, cover the pot and stew for a while.

When the Chinese cabbage is cooked, it will be cooked in the pot and put on the plate. This is when I was a child, the meat is less and the vegetables are more than the soup. After 7' s and 8' s, you should all remember the taste of childhood.

It's been 2 years since my father left us. Because all the meals at home are cooked by my mother, I have no impression of my father's cooking. But what impressed me most is that when I was a child, my family was poor, and nine brothers and sisters were hungry every day. My parents worked hard to support us, and my father worked day and night. During the busy farming season, the production team had to go out to work at night, and there were midnight snacks to eat. Every night, my father will take the food home, wake us up from the bed, and give everyone a bite. It's really very special, so delicious, and when I remember it, I burst into tears. My father and daughter miss your old man, so you shouldn't be poor there any more. You are so hardworking, and you will have plenty of food and clothing in the next life.

Favorite dish

Hello, friends, I'm glad to answer this question. Coincidentally, I just finished my birthday two days ago, and my father specially came to cook me a sumptuous meal, which made me very moved. My favorite dish is boiled pork slices. This dish is delicious and delicious, and I have liked it since I was a child. First of all, let's show dad's latest achievements. I like them very much and am very moved. There are also many stories behind it, which also makes me feel a lot.

Dad's seriousness and nervousness

But what's interesting is that Dad, as a chef, is always nervous when cooking this dish. In recent years, especially when I took my daughter-in-law to watch them together, Dad always made all kinds of questions. For example, when looking for a color, I wanted to look for red but it became pink. For example, I wanted to get a little sticky but it was too sticky. Of course, we all understand him very well, and his mentality has been getting better recently. I did it seriously and there was no delivery market, so I did it very successfully.

A man's responsibility and helplessness

Dad is a cook, so you must have eaten very well since you were a child! Many friends feel this way, which seems normal, but in real life, because of the characteristics of the chef's work, I rarely see my father during dinner. I can only take my grandparents to cook some food for me, which is of course delicious, but there are very few days when my father can accompany me to eat every year. But in addition to the Chinese New Year, my father will accompany me to have a meal on my birthday. So I have been looking forward to my birthday since I was a child. Boiled pork slices are also associated with my birthday and my father as a symbol. With the increase of age, I understand my father's helplessness and men's responsibility more and more. I will also work hard and take over his burden early.

Father's love is like a mountain

On his birthday, Dad cooked a table full of dishes, without much embellishment in many languages. Dad was still simple and sincere, looking at his white hair and his bent back. For the first time, I feel that my father is really old. This table dish is not only delicious, but also all my love for many years, including roast beef with potatoes, dry-cooked fish, sliced pork, stewed potatoes with eggplant and so on. These loves have been with me for many years inadvertently. I will cherish them and take care of him and his mother from now on, so that they will not be so hard. May parents in the world have a good home and be taken care of by their children! May every family be happy!

My father can't cook. Please read it in my previous answer. If you're interested.

Friend, are you satisfied with my answer?

scenery all the way, with you all the way, thanks to you, the world is better!

Egg soup

Although I have always eaten my mother's cooking since I was a child

The number of times my father cooked it is very few

But the egg soup my father sat on was really delicious

Remember to come back to my house in my first year of marriage

I can eat whatever my mother said

I can say anything

My father said for the first time that day that I would do it

. I haven't eaten my father's meal for four years.

I still miss it.

In my family, except my mother, everyone cooks delicious food and has their own specialties. My sister likes to make Chinese pastry. The pickled meat buns and fried dough twists she wrapped are super delicious. My brother's specialty is Dai lemon chicken. Every time I go home, I ask my brother to cook it for me. My specialty is crucian bean curd soup and tomato crucian carp soup, which my family loves to eat every time I cook. My father is the best cook at home. He cooks the most authentic dishes of our Hani nationality, such as boiled beef with dried bamboo shoots, pickled meat, roasted fish wrapped in banana leaves, native Redmi porridge, smoked dried meat ... I think as long as it is Hani cuisine, my father can't do it. His best dish is roasted fish wrapped in banana leaves, plus citronella, coriander, basil, millet, lemon leaves and wild sour seeds that Banna people often eat. After chopping all these spices, mix them with carp/grass carp pieces and marinate them, then wrap them in fresh banana leaves and stew them on a charcoal fire. They are sour and spicy, and there are all kinds of rich herbs. When I was in junior high school and senior high school, every time I went home, I would pack a bag and cook fish to school, and my roommates would always grab it. The taste buds of other people's children are full of the smell of their mothers, while my family smells of their fathers. Unfortunately, I haven't been home for a long time after work, and I haven't eaten the steamed fish cooked by my father for a long time. I haven't seen any photos of the steamed fish cooked by my father in the past two years. I really want to go home.

Let's talk about my father's specialty. Many years ago, my father made oily cakes.

oily pork is what is left after the fat pork consumes oil. It seems that some places are called oil residue.

Grease the rolled dough, add the oil, chopped green onion, appropriate amount of salt and pepper noodles, roll it into a roll, then roll it into a screw shape, flatten it into a cake, add appropriate amount of oil into the pot, add the cake and fry it on low heat.

for a time, the fragrance of oil, onion and noodles was everywhere. The cake sizzles in the oil, and the oil sizzles in the cake. Aye, I remember it vividly.

when the cake is baked, the noodles of the cake are soft and fragrant, crispy with oil, salty taste and the smell of pepper noodles. It's been years, but when I think about it, my mouth is full of saliva, and the aftertaste still exists.

after so many years, I've always wanted to let dad do it again. Reason told me again, forget it, noodles are not the flavor of those days, and meat is not the flavor of those days. I'm not the taste of that year, forget it, just savor it in my memory, and don't ruin the delicious taste in this memory.

When I was a child, there were many brothers and sisters in my family, so I was very poor. Not to mention being a dish or being able to eat, I was Amitabha.

But dad still has one dish that I still remember vividly, and that is "Fried Chili with Bean Curd Residue", which is still very delicious. I still learned the truth about this dish from my father.

the steps are as follows: add a little salt to the bean dregs and fry them dry to remove the beany smell. Mix flour with bean dregs, steam and cool to 8% dry, and then smoke with firewood, which can last for half a year.

When frying, add chilli, dried or fresh, and add some auxiliary materials such as Dasuan. It depends on personal taste. It is a good dish to go with wine and meals.

There are too many people with three highs. This dish is really good for people with three highs. It's not like trying it.

Dad has long gone away, and now it's good to have him.

and now I often cook it for my children and grandchildren. Whenever my son and daughter-in-law come back, they will call in advance to ask for this dish.

conditional friends don't try, but forgive me for what I can't do.