1. Water chestnuts (water chestnuts)

Water chestnut roasted chicken. It seems that this dish uses water chestnuts as an auxiliary ingredient. It seems that it is relatively rare. The usual roast chicken recipes use potatoes or chestnuts as ingredients. But it is undeniable that its taste is not inferior to other methods. I usually eat this dish less often during banquets, especially at banquets in my hometown in rural areas. The freshness of the local chicken, the sweetness and crispness of the water chestnuts, and the seasoning are mainly spicy. The combination of sweet and spicy, crispy combination, the taste is really good, you can try roasting chicken with water chestnuts.

2. Pineapple

When I was in high school, I often ate pineapple rice at home. Pineapple is very nutritious, containing various vitamins and minerals needed by the human body such as potassium, calcium, and phosphorus. Therefore, this dish is not only very beautiful, but also nutritious and delicious. With green beans, carrots, onions, ham, etc. as ingredients, paired with sweet and sour pineapple, cut into cubes and stir-fried, it can be said that it is super suitable for little friends to eat. Later, when I came to Hangzhou to study and researched Hangzhou cuisine, I found that the dish of pineapple and sweet-sour pork appeared repeatedly in various restaurants. After eating it, I realized there was a reason.

3. Mango

Mango is also one of the fruits that appeared repeatedly when assisting in the research of Hangbang cuisine. It appears repeatedly in the same dish, or in different dishes. In short, as long as it appears, it is very attractive. Among them, the most common one is mango sticky rice, and the method should be relatively simple. The mango in this rice appears as a supporting role. It is not fried, but placed on the side to change the monotonous and greasy texture of the glutinous rice. It’s simple to make, healthy and delicious, and worth trying.

?Banana, flour, eggs, sugar, cooking oil

Method: 1. Peel off the skin of the banana first, cut it into small sections or use a hob to roll it on with a layer of flour. Add the eggs

into a thick paste made with starch, slurry the banana segments and mix well, set aside. Heat the oil pan. The oil temperature should not be very high. When it is 40 to 50% hot, put the battered banana pieces and segments into the oil pan one by one and fry until golden brown. Take it out.

2. Put sugar in the oil pan (the ratio of sugar to oil is: 50 grams of sugar to 15 grams of oil). The oil temperature should not be too high. Use a spoon to slowly stir the melted sugar and bring to a boil. When the syrup turns light yellow and the sugar shreds can be extracted, put the fried banana pieces and segments into the syrup, remove from the heat, and quickly flip it to make the syrup evenly coat the banana fried material, then put it on a plate and put it on Red and green melon shreds are edible. Such shredded bananas are golden in color, crisp, soft and sweet.

3. When eating shredded bananas, you need to serve them with a bowl of cold boiled water. Dip the shredded bananas in the cold boiled water to lower the temperature of the syrup. It will not stick to your teeth when you eat it, and it will be more crispy.