(1) Chop onion and ginger for later use.
(2) Wash coriander and chop it for later use.
(3) Wash carrots and potatoes, then wipe them and prepare them for fried vegetarian meatballs (12 photos).
(4) After the vermicelli is soaked, it is also chopped for later use.
(5) Mix the above raw materials, add proper amount of flour and water, add salt, chicken essence and a little pepper and stir. The principle is to make meatballs, not too thin and not too thick batter.
(6) Make a pot of oil, and after 50% heat, fry the meatballs in the pot.
(7) Turn with a shovel and fry until golden brown.
Question 2: Even the dish meatballs are cooked. The stewed three fresh meatballs soup that Sanqin earth likes to eat is rich in materials. The soup base must be milky white soup boiled by big bones, and it will be fragrant after drinking.
Making meatballs: pork stuffing, starch, Jiang Mo, chopped green onion, salt 1 spoon, pepper powder 1 spoon, egg white. Ginger onion water is the best if time is available. Stir counterclockwise until thick.
Knead the meatballs into balls, fry them in a low-heat oil pan until golden brown, and remove them for later use.
Boil the bone soup, add ginger slices in turn, and prepare the side dishes such as meatballs, shrimps, carrots, tofu, bean curd, Chinese cabbage, green vegetables, bean curd, konjac and vermicelli.
Add coriander and onion 1 min before taking out the pot.
Question 3: What's delicious about stir-fried green peppers? It's vegetarian. Dried green peppers and dried tofu should be dried beans or tea in southern Anhui. It's delicious.
Green pepper lentils, lentils should be shredded.
Green peppers and green beans should also be shredded.
Radix rehmanniae, green pepper, eggplant, potato (strip)
Shredded green pepper and water bamboo
Shredded potatoes with green pepper
Question 4: It's Chinese New Year, so I want to order food for my family. Let me help you make a menu. I don't know how many people you eat. This is my favorite meat and vegetarian home-cooked dish, which is simple, convenient and delicious. Cold dishes: shredded beef and vacuum-packed trotters platter (encourage mom to eat a little, Because it's good for the skin) Cucumber mixed with sirloin salad is a hot meat dish: stewed pork ribs and bean curd soup (be sure to add parsley), stewed potatoes with sauteed mutton and braised pork with onion, or boiled melon meatball soup with vermicelli (beef and pork will do), a hot vegetarian dish: long yam fried fungus, shredded sweet potato, garlic and leek (spinach and lettuce will do), a freshly fried vegetarian meatball, and a plate of chili pepper white pot collapsed bean curd (awesome, just do as the internet says, Next, you can make a hot pot with an induction cooker. Spread a pot with white gourd, cabbage, meatballs, sliced meat, sliced ham, common mushrooms, quail eggs, fish balls, crab sticks, potatoes, tofu and other dishes you want to put in, mix the soup, and have a hot pot with the whole family. Finally: 1 2. You can also eat noodles and cook marinated vegetables. I learned it from my father. It is said that it is marinated in Tianjin. The materials are: dried strips of lily, fungus, mushroom, pork, yuba, zucchini, shredded beans, eggs and fried tofu. Stir these dishes together, and finally thicken them with flour. 3. Mutton soup noodles. This is different from place to place, so we still follow the rules. I won't elaborate here. Note: don't do it alone, it will be very tired, find a good helper!
Question 5: What are the local snacks in Beijing? Whether famous or private. Just delicious. The more, the better. . . . cooked tripe of sheep or swine
Fried tripe is a famous snack in Beijing, which was first recorded during the reign of Qing Qianlong, and was mostly operated by compatriots. Beijing's more famous paid bridge's belly-bursting stone, Dong 'an market's belly-bursting king, back door's belly-bursting Zhang, others include belly-bursting Yang, belly-bursting Feng and belly-bursting Man.
In the past, the way to eat the fried belly of sheep was very particular. It was necessary to select and process it into belly plate, belly gourd, belly powder, belly mushroom, belly kernel, etc. according to the belly parts of sheep, depending on the customer's choice. The time of explosion cooking varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, there is no supply in different parts as before. In addition to being fresh, the time of frying is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two taels and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you will have fried belly", which is very particular about eating fried belly when you are in beginning of autumn. Mei Lanfang, Ma Lianliang, Xiao Mushroom, Xiao Bai Yu Shuang, Li Wanchun and other famous pear orchards are very fond of eating.
gruel of millet flour and sugar
Beijing traditional snacks. Tea soup tastes sweet and mellow, with apricot yellow color and delicate taste. In the "Du Men Zhu Zhi Ci" in Jiaqing period of Qing Dynasty, there is "a bowl of sweet porridge in the morning before eating tea soup and noodles". Old Beijing pays attention to drinking Juyuanzhai outside Qianmen and tea soup plum in Tianqiao.
19971February The tea soup made by Beijing Tianqiao Tea Soup Li Restaurant was awarded the title of the first national famous Chinese snack by China Cuisine Association.
Fried liver
Beijing special snacks. The soup is bright, the sauce is red, the liver sausage is fat, the taste is thick but not greasy, and it is thin but not full of milk. Beijing fried liver has a long history, which was developed from folk food "boiling liver" and "frying lung" in the Song Dynasty. During the Tongzhi period of the Qing Dynasty, Huixianju made and sold it by the method of not thickening. At that time, it was said in Beijing that "fried liver is not thickening" When eating fried liver, you should wear steamed stuffed buns along the bowl of stilbene. Larvae farm?
In Qing dynasty, there were two kinds of sellers of fried liver: pavement and shoulder pick. The paver first pushed Huixianju outside the front door.
The fried liver made by Beijing Tianxingju, 19971February, was awarded the title of the first national famous Chinese snack by China Cuisine Association.
fermented drink made from ground beans
Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, strong soybean juice, sour taste and slightly sweet taste. Bean juice is a liquid snack with unique flavor in winter and spring in Beijing. Especially the old Beijingers have a special preference for it.
In the past, soybean juice was sold in raw and cooked ways. Most of the sellers push wooden bucket carts by hand and sell them with sesame tofu; Cooked people usually carry a bean juice pot on one shoulder, and inby, twist and hot pickles on the other.
sausage
Beijing's unique snacks. It is recorded in the History of the Ming Palace by Liu Ruoyu in the Ming Dynasty. The enema is pink in color, fresh and delicious, salty and spicy, crisp and fragrant, and has a unique flavor.
The enema of Fuxingju in Guangxu of Qing Dynasty is very famous, and it is called enema by the general manager. It is said that the enema made by it was liked by the Western Empress Dowager.
Enemas sold in temples and clubs are made of starch and red yeast. It is said that the initial enema was filled with mung bean powder and red rice in the small intestine of pigs. After steaming, the skin was white and the heart was pink. Later, because the pig's small intestine was not compatible with starch, it was rubbed into the shape of intestine with starch and steamed in the pot, but the name of enema was maintained. After that, I don't need mung bean powder, and the color is not as good as before. The enema in old Beijing is the best in Chang 'an Street.
Inby
Beijing snacks. This product is dark yellow in color, shaped like a bracelet, burnt and crisp, and has a unique flavor.
Inby, men, women and children in Beijing snacks love to eat. Old Beijing loves inby when eating sesame cakes, and inby when drinking bean juice. Inby is an ancient food.
There used to be a "inby Junwang" in Nanlaishun Restaurant, and his skill was unparalleled. The fried inby was all brown and yellow, the same size, and it was easily broken, so it never felt hard.
Inby made by Beijing Huguosi Snack Bar and Qunfang Snack Bar, 19971February was awarded the title of the first national famous Chinese snack by China Cuisine Association.
Jiang su pai cha
Ginger Crisp Paicha, also known as ginger juice Paicha and honey Paicha, is a kind of tea in Beijing. Ginger Crisps are light yellow in color, bright but not sticky, delicate and unique, crisp and sweet, with a long aftertaste.
In February, 1997/kloc-0 was awarded the title of the first national famous Chinese snack by China Cuisine Association.
Sam sun steamed dumplings
Steamed dumplings is one of the famous snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, is an authentic Beijing snack. Steamed dumplings originated from steamed stuffed bun, which is different from steamed stuffed bun in that the top is not sealed and is pomegranate-shaped. In the Ming Dynasty, steamed dumplings was called a shamao, and in the Qing Dynasty, it was called a ghost unkempt head. There is a saying in Zhuzhi Ci during the reign of Qianlong in Qing Dynasty that "steamed dumplings's wonton is full of dishes".
In the past, the stuffing was different in four seasons:
Green leek is the main ingredient in spring, mutton zucchini is the best in summer, crab stuffing is the most suitable season in autumn, and three delicacies are the best in winter ... > >