When I first went to Tang 'an, I cooked glutinous rice and carved Hu Mei. As big as amaranth, as white as jade, slippery, and full of fragrance. Nostalgia is yearning for taste. No matter how many years a person has been wandering outside, even if his accent has changed, he still has unlimited ideas about the food in his hometown. According to the midnight grocery store, food is energy, healing and precious, human taste is called fireworks, time is the most expensive cost, and love is the most beautiful part of all stories. When we were teenagers, we longed for independence, and our hearts were always floating in the distance, looking forward to the prosperity of big cities. But after you have tasted all kinds of smells outside, you will gradually realize that the tastes you used to when you were young are like genes, and all the smells can't compete with those simple home-cooked dishes cooked by your mother. There is a lyric that reads: "Who comes from mountains and rivers, but is confined to day and night, kitchen and love?" When I saw this sentence, my mind came up with the figure of my mother cooking in the kitchen, the smell of rice floating in the hot air, the laughter of everyone around me eating, the memory of life full of fireworks, and the love of the whole family. It is said that Tiramisu is the best confession to his lover, so their love is as sweet and delicious as Tiramisu.

Sweet and sour mandarin fish is a traditional dish of Subang cuisine. So what are the nutritional values of mandarin fish? Bian Xiao summed up something for everyone: Siniperca chuatsi, also known as squid and Siniperca chuatsi, is the most expensive fish in the "three flowers and five romances", and even in the past, ordinary people could hardly afford it. At that time, the price per catty of mandarin fish was almost twice that of carp, and mandarin fish was the most beautiful fish in Heilongjiang. Mandarin fish is famous for its tender and plump meat, fat and delicious, no internal organs and few thorns, and it is the top grade of fish. Siniperca chuatsi is rich in nutrients, and its protein content is much higher than that of freshwater fish such as crucian carp, Wuchang fish, silver carp, carp, grass carp and snakehead. Moreover, mandarin fish contains high levels of vitamin A and nicotinic acid, as well as vitamin E, thiamine and riboflavin. The meat of mandarin fish is tender and easy to digest. For children, the elderly and people with weak body and poor digestive function of spleen and stomach, eating mandarin fish can not only replenish deficiency, but also do not have to worry about digestive difficulties. Mandarin fish is the freshest in spring, so it is called "the freshness of spring". Chinese medicine believes that mandarin fish is sweet, flat and non-toxic, and belongs to the spleen and stomach meridian; Has nourishing effects of invigorating qi and blood and benefiting spleen and stomach. Eating mandarin fish is beneficial to the recovery of tuberculosis!

Sweet and sour mandarin fish is not only beautiful in appearance, but also rich in nutrition. If you love food as much as Bian Xiao, prepare to cook this delicious sweet and sour mandarin fish with Bian Xiao. First of all, we will prepare the required materials: 1 mandarin fish, 2 shallots, 1 sliced ginger, half a bowl of starch, appropriate amount of salt, appropriate amount of pepper, appropriate amount of tomato sauce, 1 spoon of water starch and 1 spoon of sugar.

Step 1: First, we prepare the necessary materials, then remove the fish's head, remove the jaw triangle alone, and turn it upside down into a squirrel's head. Cut it from both sides and remove the bones and meat.

Step 2: Wash and drain the fish. First, tilt the knife at 45 degrees, slice it, and keep the fish skin.

Step 3: Cut it into staggered diamond stripes with a straight knife.

Step 4: clean the cut mandarin fish with clear water and control the water to dry for later use.

Step 5: Clean the fish bones and fish heads and marinate them with onion, shredded ginger, salt and pepper for 10 minute.

Step 6: pat all the marinated fish bones, heads and fish with dry starch.

Step 7: fry our starchy mandarin fish in the oil pan until golden brown.

Step 8: after frying, take out the dry oil and put it in the plate in order.

Step 9: add the same amount of water to the tomato sauce and sugar, boil the thicken with high fire and stir well.

Finally taste the sweetness and sweetness, and then pour it on the fish. A delicious sweet and sour mandarin fish is ready! Bian Xiao summed up some intimate tips for everyone: If you can't cut osmanthus fish in front of the screen, you can search online, which has a very detailed explanation. Put a clean kitchen towel under the cut swordfish, which will be anti-slip and stable. To alleviate the taste of tomato sauce, we must adjust the sweetness and sweetness according to our own taste. You can decorate it with diced mung beans, corn and carrots, and fry fish to relieve it. One trick is that you can't throw it in at once. Hold both ends of the fish, put the flower face down and put it in the oil pan. After the meat is set, turn your hand and throw the fish skin down into the pot, so that the fish stands upright and looks good.

A bowl of soup tastes like an era, and a loquat may be a summer that will never come again. In the past year, the food documentary "China on the Tip of the Tongue" broadcast by CCTV swept the screen and network with unimaginable popularity. While presenting a visual feast, this documentary records China's food culture which has been deposited for thousands of years, and the warmth behind a dish. Time is food's best friend, people's pursuit of delicacy, processing wisdom and China people's affection for food. China people's cooking skills are different, from an ordinary pot of rice and a steamed bun to various exquisite staple foods. People living in different parts of China enjoy different rich staple foods. The most beautiful things in the world are love and food. When these two things are not disappointed, it will be your happiest time. Thank you, in my time, thank you, let me live up to my love and food. Let's continue to love the generosity and prosperity of life, even if the years are mean and ridiculous. I like food, I like to share food, and I like to pass it on.