Boiled sliced pork is a famous local dish, which originated in Zigong and spread in southwest China. It is a famous home-cooked dish in Sichuan cuisine. Because the sliced meat is not oiled, it is boiled in water, hence the name "boiled sliced meat". Boiled pork slices are spicy, soft and chewy. When eaten, the meat and vegetables are fresh, the soup is red and bright, and the spicy taste is rich. It is one of the home-cooked dishes with the characteristics of "hemp, spicy, fresh and fragrant". Food is the most important thing for people. Nothing is more important than eating for foodies. If you are a foodie, let the food catch your stomach. What dishes do you like? What do you think is your favorite meal? Many people's opinions are difficult to adjust, so just eat according to your own preferences. Say something I like. You like the spicy taste of fried fish. First of all, we prepare fish offal, mainly fish bubbles and fish eggs, and then rinse them with cold water. After the water is boiled, skim off the floating foam, then remove it and wash it for later use. Prepare onion, ginger, garlic and dried Chili slices. If you like spicy food, you can prepare more dried peppers. Stir-fry shallots, ginger, garlic and dried peppers until fragrant, then add the cooked fish offal, stir-fry, then add cooking wine, soy sauce, salt, pepper, sugar and a little hot water, and stew for about 8 to 10 minutes. Collect the juice over high fire, put the chopped shallots into the pot and serve. Spicy and hot fish are mixed and spicy enough. Fish eggs and fish bubbles are very tasty after being cooked, and they are particularly fragrant in the mouth. It would be great if you ate them with rice at this time. Yuba barbecue Yuba can be fried or soaked in water directly. Pork belly is used to cook yuba. Pork belly is cleaned and cut into small pieces. It is made by soaking in cooking wine, salt and soy sauce for a while. Soften yuba with water, control the moisture and cut into small pieces. Stir-fry pork belly, add cooking wine, onion ginger, star anise and fragrant leaves, stir-fry for a while, stir-fry the fat and fragrance of the meat, add yuba, add sugar, salt and soy sauce, if the color is not enough, add a little soy sauce to enhance the color, and add water to stew together, so that the mature yuba with pork belly will be very tasty and the juice will be collected by fire. Yuba tastes like meat, which is more delicious than meat. Sichuan style pork Sichuan style pork is actually very simple. First prepare ingredients, buy pork with skin, prepare garlic seedlings, or use onions, green garlic and green peppers. Then prepare seasonings, Pixian bean paste, shredded ginger, cooking wine, soy sauce and sugar. Wash the whole pork belly, cook it in a pot, and add some cooking wine to remove the fishy smell. Cook until chopsticks pass through, wash with cold water, slice, and the thickness is about 2-3mm. Fry in the oil pan until the oil is greasy, and then take it out after discoloration. Leave the bottom oil in the pot, add shredded ginger, stir-fry red oil in Pixian hot sauce, add pork belly, add garlic sprouts and stir-fry until raw. Add a little sugar, raw and fresh. Pixian hot sauce is salty, so you can smoke less or not add salt. Take the pork out of the pot and fill a bowl of rice. It's delicious.
Shredded pork in Beijing sauce is moderately salty and sweet, with strong sauce flavor and unique flavor. To use tenderloin, first cut shredded pork with cooking wine, and then marinate it with egg white for half an hour to ensure the freshness of shredded pork. Prepare the sauce, cook the sauce according to the ratio of 3: 1, 3 portions of sweet noodle sauce and 3 portions of yellow sauce 1, and add water to simmer. Next, stir-fry the shredded pork, cool the oil in a hot pan, and slide the shredded pork away. After the shredded pork turns white, you can add the cooked sauce. Stir-fry for a minute or two, and the shredded pork can be cooked. Spread shredded onion on the bottom of the plate and put shredded pork into the plate. Pepper and hemp eggplant is prepared from eggplant, minced pork, onion, ginger and garlic, pepper, chili, Pixian bean paste, garlic hot sauce, soybean sauce, white sugar, oyster sauce, cooking wine and white pepper. It's simple. Wash eggplant and cut into hob pieces. Chop onion, ginger and garlic. Put the three sauces into a bowl, add sugar, oil consumption, pepper and water to make juice, and do not add salt. Pixian hot sauce is salty. Take the oil pan, add eggplant, and fry over low heat until the skin is soft. Take out the oil control, and press it with a shovel when controlling the oil, so as to remove excess oil. Leave the bottom oil, add pepper and pepper, stir-fry slowly for fragrance, then take out, add onion, ginger and garlic powder, add minced meat and stir-fry until the meat turns white, add cooking wine and juice and stir-fry evenly, add eggplant and stir-fry evenly, and sprinkle chopped green onion after taking out. As a foodie, I study the next meal most, because I not only like eating, but also eat a lot. You basically have to eat two bowls of rice for every meal. How can you not study hard for the next meal? Talk about what you like to do and eat. Minced pork with sour beans: This dish should be very popular with people in Sichuan, Guizhou, Hunan and other regions, because people in these places like to eat hot and sour food, which may not be very popular with northerners or people who like sweets, but it is their favorite. First, cut the minced meat, then fry the minced meat, add seasonings such as salt, onion, ginger, garlic and pepper, then add sour beans and stir fry together, then pour in water, cover it for a while, collect the juice, boil the water, and then add seasonings such as chicken essence, soy sauce and pepper to stir fry for a few times. Fried bacon is really delicious: I believe many people like to eat bacon, and fried bacon is also my own cooking. Because for us in Xiangxi, Hunan, bacon is a kind of delicious food that we can never give up. Fried bacon is also very simple. First, cut the bacon into pieces and cook it in water. Prepare onions, ginger, garlic, peppers, star anise, pepper, green peppers, garlic sprouts, and other dishes such as dried mushrooms. Stir-fry the cooked bacon until brown, then add pepper, onion, ginger, garlic, green pepper, etc., stir-fry until cooked, and finally add garlic sprouts, chicken essence, soy sauce, etc. and stir-fry for a while. Boiled pork slices with Mapo tofu. Beef in sour soup. Scrambled eggs with tomatoes and so on are very simple meals, and the practice is also relatively simple home cooking. Everyone lives in a different geographical environment, tastes different, and has different requirements for the next meal. For me, I think super food is a dish made of bacon that I have eaten since I was a child. Bacon has its own unique flavor. After cooking, it will taste better and be a good meal. Winter bamboo shoots and bacon pot, just eaten on New Year's Day, come and share it with you. Winter bamboo shoots and bacon pot: the materials used are bacon and winter bamboo shoots; Add various seasonings: garlic, ginger, cinnamon, star anise, fragrant leaves, fennel, pepper, etc. The cooking process is simple. Wash the bacon, cut it into pieces of uniform size, stir well, add seasoning and water, bring it to a boil over high fire, add chopped winter bamboo shoots and stew for an hour and a half, and add chopped green onion and red pepper before eating. Winter bamboo shoots and bacon pot, the unique flavor of bacon, coupled with the unique flavor of winter bamboo shoots, are delicious to eat. Note: Bacon contains salt, so there is generally no need to add special salt when cooking. If you like Chili, you can add spicy Chili! The next meal will start with spicy, fish-flavored and salty dishes.
Cut tofu into small pieces, cook in a pot, add meat foam, and serve with pepper, dried red pepper and Sichuan bean paste ... golden red in color, spicy and delicious. The advantage of spicy incense pot is that you can choose all kinds of ingredients you like and stir-fry them in a spicy way, including meat, vegetables, incense and spicy ... Fish-flavored shredded pork-shredded pork supplemented with shredded fungus, shredded carrot and shredded bamboo shoots, cooked with fish-flavored ingredients unique to Sichuan cuisine, with bright color, balanced sour, sweet and spicy tastes, refreshing and appetizing. Fried eggs with soy sauce-chopped onions, cooked in soybean oil in a pot, then take out the eggs, then throw the onions into the pot and fry until fragrant, then add northeast bean paste, and then put the eggs into the pot ... The salty taste of the three ingredients is the best match with rice. In fact, there are too many dishes for dinner, such as sweet and sour pork tenderloin, Kung Pao diced meat, home-made tofu, chicken stewed mushrooms and goose stewed in iron pot in northeast China ... We can't say any more, and our saliva stayed, haha! Super delicious food should have meat and vegetables, with strong taste, fresh, salty and fragrant! Compared with the light soup pot, the spicy, sweet, sour and salty flavor can make your chopsticks stop to eat a big bowl of white rice! Here are ten very classic dishes, and there should be no one who doesn't like them! 1. The uncrowned king of fish-flavored shredded pork bibimbap
2. Mapo tofu is spicy, soft and tender, and the soup is rich. 3. Ants are smelling in the trees!
Braised lion head Braised lion head should be the best meatball in the world. ...
5. Sweet and sour tenderloin is tender, sweet and sour.
6. kung pao chicken, kung pao chicken 1: 1!
7. Boiled pork slices are delicious and delicious, the first choice.
8. Chopped pepper and tomato pot
9. Golden needle sour soup Fat beef is full of sour flavor.
10. saute spicy chicken is delicious and delicious, very delicious! Chicken is tender, soup is rich, potatoes are soft and delicious, who else?
Hello, everyone, this is "stupid mother learns to cook", and I am very happy to share delicious food with you here! Speaking of the next meal, the first thing that comes to my mind is the classic Sichuan cuisine-Sichuan pork, which was just cooked yesterday. I actually ate a big bowl of rice because of this dish. Let me introduce my practice to you. 1. Prepare a piece of pork belly, clean it, boil it in cold water, skim off the foam, then cook it for 7-8 minutes, then take it out and cool it. 2. Slice the pork belly. At this time, I have to test my swordsmanship. The thinner I cut, the better, but my swordsmanship is very general. 3. Clean the garlic seedlings and cut them into long sections, paying attention to the separation of the white part of garlic from the leaves; 4. Heat the pan and put less oil. When the oil temperature is 50% hot, add pork belly slices and stir-fry until the meat slices are slightly burnt, and take them out for later use; 5. Leave the bottom oil in the pot and add onion, ginger, garlic and millet to stir fry; 6. Add a spoonful of bean paste, stir-fry red oil, then pour in the fried pork belly slices, add cooking wine and soy sauce, and then stir-fry quickly and evenly; 7. Add garlic white and stir-fry a few times, then pour in garlic leaves, add appropriate amount of salt and chicken essence, stir-fry evenly and serve. Such a pork belly with garlic sprouts is ready, with bright color and rich fragrance. Isn't it attractive? With a bowl of hot rice, is it suitable in cold winter? I recommend shredded beef with wild pepper. Three generations of Zhou Jun's family like it.
Since it is the next meal, of course, you should always appear on the dining table to deserve this name. This shredded beef with wild pepper, from a week ago, Xiaojun just learned to eat with chopsticks, and now children can make soy sauce, and its position at the dinner table is just like the mountain in front of them, standing still. But no one in Zhou Jun's family wanted to follow the example of Yugong and move this mountain. Because it's really delicious.
When I was a child, my family was not well off. As long as I had meat to eat, the years were quiet. At that time, I thought it was for this reason that I had a special liking for this dish. When I grow up, I travel everywhere, from south to north, and I have different moods in different cities. Whether I eat alone or have a big meal, I can't help but add this dish. I can eat not only my feelings, but also my reality. I can rely on it to serve three bowls of white rice to soothe the satisfaction of a stomach in the world. After eating shredded beef with wild pepper in so many places, this dish in southern cities is better than that in the north, especially in spicy and sour places. For example, in Hunan and Sichuan, the dishes in these two places taste very good. What's even more amazing is that when I was on a business trip in Shennongjia, Jiujiu Lake (yes, the lake filmed by Nie Yinniang) ran amok like a wet and cold snake. Suddenly, a large pot of shredded beef with wild pepper was served, and local specialties such as pickled peppers and Jiang Mo were also used. It's really spicy and sour. It's fried with finely sliced beef. After eating for five minutes, you are sweating profusely. How can I get a cool word? Cooking this next meal at home is also very simple. The main ingredients are only shredded beef and wild pepper; Coupled with many ingredients such as pickled ginger, chopped pepper, garlic and coriander, these are popular commodities that can be bought everywhere in the vegetable market.
Shred beef, add proper amount of cooking oil, and stir vigorously clockwise for a long time until the meat can fully absorb the oil.
Then heat the oil pan, pour in the stirred shredded beef, stir-fry until the color changes, and serve. Stir-fry garlic, wild pepper and shredded ginger with base oil; Add shredded beef and stir-fry for a while, then add coriander.
A sour and refreshing shredded beef with wild pepper is ready.