After all, "all one's life is busy with one's mouth". Throughout nature, everything is food. No matter what flies in the sky or runs on the ground, everything that can be eaten can't escape being cooked into various delicious destinations.

sweet as candied fruit, like first love; Bitter as bitter gourd, like life; Spicy as a hot pot; Salty as bacon, strong as love.

acid, as one of the most distinctive flavors, is magical in that it can solve the "greasy" of all tastes.

to savor it is like letting go of all kinds of life, and everything can be started all over again with a new taste.

The five flavors of life are "sweet, sour, bitter, spicy and salty", and acid ranks first, which occupies a high position in people's hearts or food.

here, of course, I have to talk about the "sour food" in various places.

1

Fish with Chinese sauerkraut

Fish with Chinese sauerkraut is a classic dish from Chongqing. It is made of grass carp as the main material and pickled vegetables. It tastes sour and delicious.

People in China pay attention to having enough fish every year, so eating fish in four seasons has become a must for the table, but different places have different cooking methods and different tastes.

Legend has it that a fisherman sells the big fish he catches, and often exchanges the leftover small fish with the farmer on the riverside to eat sauerkraut. Once, the fisherman cooked the sauerkraut and fresh fish in one pot, but the soup was delicious, and the fish was tender and refreshing.

Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron by human body and increase people's appetite.

2

Hot and sour soup

Vinegar is the origin of people's description of sour taste. One of the most representative is to vote for Sichuan hot and sour soup.

production method:

1. Add chicken soup, salt, monosodium glutamate, soy sauce and shredded pork to the pot, bring to a boil with high fire, thicken with wet starch, and add the broken eggs with low heat;

2.? Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

Drinking after meals has the effects of sobering up, removing tiredness and helping digestion, and is suitable for adjuvant treatment of anorexia.

3

Sweet and sour tenderloin

Classic Zhejiang cuisine, one of the traditional famous dishes. Pork tenderloin as the main material, with flour, starch, vinegar and other condiments, is sweet and sour, which makes people have a big appetite, and will often be used as a must-have dish for many China families to get together.

Production method:

1. Wash pork tenderloin, cut it into small pieces, put it in a bowl, add egg yolk and marinate for 1 minutes; Clean and cut green pepper into small pieces after removing pedicels and seeds; Peel and slice carrots; Chop onion and garlic;

2. Take a small bowl and add salt, sugar, vinegar, yellow wine, Jiang Mo and water starch to make sweet and sour juice.

3. Pour 3 tablespoons of oil into the pot and heat it. Add the tenderloin and stir-fry until 7 minutes are cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, stir-fry until cooked, add fried tenderloin and sweet and sour juice, and stir-fry until it tastes good;

4, add fennel to taste, which can make the taste more fragrant.

The sweet and sour pork tenderloin smells very appetizing, and tastes tender outside, which is very suitable for people with loss of appetite, dry cough and constipation.

4

Pickled vegetables with acid

"Pickled vegetables with acid in Kunming are the favorite of Yunnan people." Pickled pickles are common pickles in Yunnan. Cold salad and stir-fried can be used, and the taste is good.

Using bitter vegetables as raw materials, a large amount of lactic acid was produced by fermentation of Chinese cabbage by using the process of anaerobic lactobacillus, which made the taste of Chinese cabbage sour.

production method:

1. Put the cabbage in a container, fill it with boiling water and add a little salt;

2. Press it with a stone to prevent the cabbage from floating, and then seal the container with plastic film to isolate it from the air.

3. Leave it for 2 days, preferably at 1-2 degrees. The higher the temperature, the shorter the fermentation time.

Many authentic southern restaurants can't do without pickled vegetables. Whether it's cooking rice noodles or frying a sour dish, it's best to add a little pickled vegetables to taste. This kind of acid with stimulating instinct, coupled with rice, makes a good pickle meal.

5

Sour soup noodles

Sour soup noodles, also known as "slender noodles", are Shaanxi characteristics. It is characterized by "thin, refined, glossy, fried, thin, pungent, sour, spicy and fragrant". "Turn the lotus in the pot and catch a thread in the bowl. It is spicy in acid, appetizing and refreshing, with good color, flavor and taste.

production method:

1. Chop onion, ginger and garlic for later use;

2.? Put salt, monosodium glutamate, vinegar, Chili oil, soy sauce, white pepper, sesame oil, laver and shrimp skin into a bowl according to personal taste;

3.? After the noodles are cooked in white water, scoop 3 spoonfuls of noodle soup into a bowl filled with seasoning, stir well to form sour soup, and scoop in a proper amount of noodles.

The protein contained in the noodles with chewy taste can supplement the nutrition needed by human body. Coupled with some sour soup, it also helps to stimulate appetite and help digestion.

6

Fish-flavored shredded pork

It is named after the flavor of fish, which is an authentic Sichuan cuisine. It tastes salty, sweet, sour and spicy, and the shredded pork is soft and tender.

production method:

1. Clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well.

2. Wash onion, ginger and garlic, and shred bamboo shoots, fungus and carrots for later use.

3. Mix white sugar, soy sauce, vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

4. put the oil in the pan, pour the shredded pork when it is heated to 5% hot oil, stir-fry until it is dispersed, and then add the pickled pepper foam. When the stir-fry is excellent, pour the bamboo shoots, fungus, shredded carrots and fish sauce, and stir-fry for three to five minutes.

Fish-flavored shredded pork just out of the pot is sweet and sour with fresh and spicy flavor, and the fresh and spicy flavor is rich in onion, ginger and garlic.

Pork is rich in protein and various fatty acids. Bamboo shoots are low in fat, sugar and dietary fiber, which can absorb a lot of oil to enhance the taste and make them more refreshing.

7

Vinegar Cabbage

In northern cuisine, vinegar is the finishing touch, and there are vinegar cabbages from Shandong cuisine. The taste is silvery red, sweet and sour, spicy and fragrant, and the balance of seasoning is only when there is acid.

production method:

1. Wash the cabbage and cut it into six-minute-wide strips, and then cut it into one-inch-long rectangular pieces.

2.? Heat the oil in the pan. When stir-frying in Jiang Mo, add Chinese cabbage, stir-fry for a few times, and add refined salt, sugar and chicken essence.

3.? Add soy sauce and stir-fry, then pour in the right amount of vinegar and stir-fry. When you smell the vinegar, serve out of the pot.

Chinese cabbage is rich in vitamin C such as calcium, iron and inorganic salts, and vinegar can keep the vitamin C in Chinese cabbage from being destroyed.

In addition, the protein contained in Chinese cabbage is close to the protein needed by human body, but the fat content is extremely low, and the inorganic salts and vitamins are rich, so it is an ideal dish for obese people to lose weight.

8

Frozen meat

Henan specialty dishes are mostly cooked in winter and spring, and are also one of the major dishes in the Spring Festival. It tastes fresh and soft, melts in the mouth, and is fat but not greasy.

Production method:

① It is to remove pig hair from pigskin, wash it, boil it in cold water for 5 minutes, then take it out, and skim off the floating foam;

② Cut pigskin into strips about half a centimeter wide and three to five centimeters long;

③ Jiang Mo, Zanthoxylum bungeanum, fennel, aniseed, cinnamon, etc. are wrapped in gauze to make a material bag;

④ add water to the pot, put the pork skin and the material bag cut into strips, cook with strong fire, and add a small amount of soy sauce for coloring when the skin is cooked;

⑤ finally, pour the boiled soup into a container and let it cool and solidify naturally.

When local people eat frozen meat,

a small amount of persimmon vinegar will be added for seasoning.

The meat is fresh and tender, and with the fruity aroma of persimmon vinegar,

it tastes sour and delicious.

the joy that food brings to people has nothing to do with time, and it can arouse a thousand desires whenever and wherever;

The pleasure that food brings to people is related to time. A five-hour meal and a five-minute fast food can't always be the same.

however, the only thing that remains unchanged is that it is more touching to have mood and atmosphere to bless the food.

Counting the delicious food and the five flavors, it's not the ups and downs in everyone's time rings.

Acid is the most gorgeous color after tasting all kinds of things in the world.

Jia's fruit vinegar, which is made by natural fermentation of fresh fruit, traditional hand brewing and cellar storage in caves, is rich in nutrition and light fruity, giving you the freshest sour and fragrant experience of taste buds.

There are rivers and lakes in the sour

What's the sour food in your hometown

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