Recommendations that have been eaten

1. Black olive vegetables have traveled across the ocean

Chenghai black olive vegetables are dark in color, rich in oil aroma, and delicious. It has become a daily side dish for Chaoshan people at home. Famous.

The "Chenghai County Chronicle" of the Ming Dynasty contains: "Products and fruits include olives, and those that are small and pointed are better." "Vegetables include mustard greens, which can be salted." The skilled women in Chenghai hometown make full use of local products olives and salted mustard leaves (commonly known as sour pickle leaves), and carefully cook them into black olive vegetables, which are appetizing and helpful for digestion. Digestion and increase appetite.

The traditional production process of black olive vegetables is: clean the olives, soak and rinse them with water, and filter out the sour water; then select the salted sour pickles, chop them with a knife, and put the olives and mustard leaves together Pour into the iron pot, add peanut oil and an appropriate amount of salt, cook over low heat until almost cooked, add chopped red pepper, garlic, a little sesame, peanut kernels and other accessories, mix well, and cook for another five minutes.

At present, the pickling processing industry in Chenghai urban and rural areas has developed greatly. Many manufacturers pack the refined and fragrant Chenghai black olive vegetables into small glass bottles, which has become a must-have dish in restaurants and banquets. The small dishes with unique flavor are favored by gourmets and are very popular in domestic and overseas markets.

2. Duck liver

White water duck liver is very addictive

There is another way to make it

Butter duck liver with eggplant

The cook loves eggplant very much, because eggplant is a vegetable that looks like meat, and the color is so beautiful. Huang George said that his mother always made steamed eggplants. This is what cooks can’t bear the most. Steaming eggplants that are not intended for cold salad is a very disappointing thing for eggplants and for creation. So here I will teach you a dish that is most worthy of eggplants. of good food. Whether you buy round eggplants or flat eggplants, slice them into slices, and then use a kitchen knife to score a grid on them - it will look very nice - after cutting, throw them into a pan and fry them with vegetable butter until they form a grid. When it turns into clear scorch marks, the eggplant is ready to be plated. Buy a pack of salted duck liver from the supermarket, crush it, then throw it into the butter and fry it. You can add a little soy sauce to season. When the duck liver turns into small reddish-brown pieces, you can turn off the heat and fry each piece. Sprinkle some on top of the eggplant and the dish is ready. If you want it to look good when eating, you can add some green onion color. The cook loves this dish very much because the eggplant and duck liver are full of butter! I won’t go into details anymore, you have to imagine the effect of putting it in your mouth

3. Korean bean paste soup

I started to know about bean paste soup after watching Korean dramas. It's a very homely soup. Everyone knows about the nutrition of soybeans, especially women who need more supplements. It is also good for people with poor digestive systems and poor appetite. Because it is popular, each family may have its own unique methods and secret recipes. In addition to the basic ingredients, such as tofu, zucchini, peppers, green onions, etc., some people also like to add different ingredients such as radish, mushrooms, clams, squid, and beef slices. In fact, Sissi believes that as long as it is an ingredient you like, you can basically use it to make soup.

1) Preparation materials: two tablespoons of boxed soup bean paste, an appropriate amount of crushed Korean red pepper, a piece of tofu cut into pieces, an emperor mushroom cut into strips, a small bowl for stewing the soup base Rinse a dozen dried small fish and a handful of Kaiyang, cut the green onions diagonally into sections, and peel and cut half of the garlic. In the picture, the beef fillet and dried kelp shreds are omitted. Slice or cut the beef fillet into strips, mix well with light soy sauce, rice wine and starch, marinate for a while; rinse the dried kelp shreds.

2) Put dried fish, seaweed and shredded dried kelp into a soup pot, add water and bring to a boil, then turn to medium-low heat and simmer for 20 minutes to make a delicious soup base. Remove the dried fish, kaiyang and kelp and discard them.

3) Pour the bean paste into the soup base and bring to a boil. Add tofu, peppers, mushrooms, and garlic and bring to a boil again. Add in the beef tenderloin and spread it out. After boiling, adjust the taste of the soup. Sprinkle with green onions and serve.