When I was a child, my grandmother would soak several bowls of rice when it rained, push it into rice slurry with a big stone mill, steam dozens of pieces of dough, mash garlic and ginger with a stone nest, fry spicy oil chili pepper with bean sprouts or shredded cucumber, and a large family of more than a dozen people would sit together. You would have a bowl of rice while eating, and he would be happy. It is convenient and time-saving to steam more than a dozen sheets to give them a call when the farmers are busy calling for a living contract.
Nowadays, few people steam their own noodles. They all want to eat and go to the leather shop on the street to eat a bowl or two. It's not that I don't want to do it, but it's difficult to steam the dough with rice now. In the past, local rice was used, and the taste was hard. The dough shop also bought rice specially steamed dough or added other things, so it couldn't taste like childhood. No matter where you go home, all you want is to eat a bowl of hot Teng Teng's dough. What you eat is spicy and spicy, and there is no smell of dough, so you miss the taste of childhood very much and have full memories.
Sharing food is a virtue. Hello, everyone. I'm Brother Youmian. I'm glad to answer your question (which food is the memory of your hometown). My hometown is Zhangjiakou, Hebei Province, a small rural area in Bashang. My hometown food mainly includes Youmian and sesame oil. When I eat Youmian, I think of my hometown. Youmian makes a variety of foods, such as making noodles in jiaozi.
Today, I'd like to share with you jiaozi's method of filling oat noodles with wild vegetables, that is, the jiaozi, which grandma cooked for us when we were young, is really excellent. The dumpling skin is thin and stuffed, and it tastes like home after a bite.
Youmian potherb jiaozi Ingredients:
500 grams of vegetables, 500 grams of oat noodles, 2 potatoes, salted salt, chicken essence, soy sauce, sesame oil, pepper noodles,
Practice:
1. Peel the potatoes, clean them, pour them into the rice cooker and stew for 30 minutes. Pour proper amount of water into the pot where the vegetables are cooked, put them into the pot, boil them, remove them, drain them and cut them into pieces for later use.
2. Take out the potatoes, cut them into shreds, put them together with the vegetables, add salt, chicken essence, pepper noodles, sesame oil and onion ginger, and stir well for later use.
3. Make the flour into smooth dough, pull it into small doses, roll it into a circle, wrap it with stuffing, steam it in a steamer 13 minutes, and then take it out of the pot.
(Tips)
Jiaozi is a hometown delicacy with soft and tough taste, smooth skin and full of potherb flavor.
I hope it's helpful to you. It's not rough to pay attention to brother Youmian's cooking. Bye.
Keywords sour soup, frying pan, bean curd,
The steamed vegetable leaves in my hometown are my favorite food and have become a dish representing Heze's hometown meal. This dish is full and still wants to eat! [yi tooth]
Steamed vegetables can be Sophora japonica, celery leaves, elm, or cabbage leaves!
When steaming, wash the vegetables that need to be steamed overnight, then brush with vegetable oil and mix well with appropriate amount of flour, and steam them on a steamer. The steamed vegetables can be mixed well with seasonings such as garlic paste! Help yourself to your taste. Anyone who eats is happy [yeah]
Hello, I'm @ Forgotten Sky yang. I'm glad to answer your question. My hometown is Puyang, and the taste of Puyang in my memory-hanging stove sesame seed cake.
Hanging furnace sesame seed cake: it is one of the special snacks in Puyang city. Because the barbecue oven is similar to a chicken nest, it is also called "chicken nest sesame seed cake". It is made by baking fermented white flour with chopped green onion and pepper oil, night sugar and sesame seeds with sawdust. Its characteristics: soft skin, salty and sweet, very delicious. When I was a child, I was raised by my grandmother's parents. My grandfather went to every neighboring village every day to sell sesame oil and walk around the streets. In addition to carefree play, there was one thing that I had to do every day, and that was always looking forward to my grandfather's return home. Because every time grandpa comes home, he will bring me something delicious.
I remember that what my grandfather brought most was baked wheat cakes. Every evening, he and his friends played wildly outside, and every time my grandmother shouted her nickname all over the street. Hungry, I don't wash my hands when I get home. I grab the biscuits and chew them. The smell of sesame seed cake is accompanied by the smell of mud on the hands. I think it is the most delicious food in the world. I didn't go to kindergarten at that time, and the field was my school. The days at that time were simple and happy.
This is the memory of my hometown, the baked wheat cake in Puyang, along with my childhood memory and the memory of my grandparents!
Hello, I'm glad to answer this question about hometown food!
As a Xinjiang native, from snacks to big food, there is nothing better than Xinjiang saute spicy chicken. Now let me share the making method of Xinjiang saute spicy chicken!
Ingredients: one Sanhuang chicken, two potatoes, onion, ginger, garlic and green pepper.
Ingredients: trunk pepper, tsaoko, cinnamon, star anise, fragrant leaves, pepper granules.
Production method: chop the chicken into large pieces, cut the potato into hob pieces, chop the onion, ginger and garlic, and cut the green pepper into pieces.
Heat oil from the pan, add white sugar to the pan and stir-fry until brown, then add chicken pieces and stir-fry continuously. Stir-fry 10- 15 minutes to make the chicken meat more compact.
Add dried chili, onion and ginger until fragrant. Then add raw materials and extract fresh, then add Tsaoko, cinnamon and Illicium verum leaves and continue to stir fry.
Stir-fry for 5 minutes, add potato pieces to hang oil, stir-fry potatoes until they are 4-5 ripe, and add water (the amount exceeds that of chicken). Stew on medium heat 15 minutes.
/kloc-after 0/5 minutes, collect the juice on high fire. When the potatoes are completely cooked, add green pepper and minced garlic and stir fry for 10 second, then add a little vinegar to the wok!
A delicious Xinjiang saute spicy chicken has been made. Here are the photos of my saute spicy chicken. If you want to see the details, you can watch them in my works:
When it comes to hometown dishes, the first thing that comes to mind is Guangdong Zhanjiang boiled chicken.
Every time I go home, my parents must cut the chicken into pieces.
I'm happy to answer this question. My hometown is in western Guangdong, and there are many delicious foods. Among them, there are several kinds left in my memory, which have been unforgettable and memorable!
"Mom, can you steam vegetables and steamed buns today? I really want to eat vegetables and steamed buns." "No problem, there are amaranth at home, so steam amaranth and steamed buns."
What kind of food is your hometown memory? Caimo is a special food in Fuyang, my hometown. The thin dough is wrapped with the prepared strong aroma stuffing and steamed in the pot. It is simple and delicious, and it has a special flavor. This steamed vegetable bun was often cooked for my brother and sister when I was a child. When there is no staple food steamed bread at home and I don't want to stir fry, I will steam a pot of steamed buns, which have both dishes and noodles, so when I cook steamed buns at home, I don't need to stir fry, killing two birds with one stone.
My home is a rural pot. After my mother folds the steamed buns and cuts them into small pieces, she will stick a circle along the edge of the pot. When steamed, it is the steamed buns with steamed buns, which is my favorite. Then I put some soy sauce beans under my mother's own, and the crispy and steamed soft stuffing on the outer layer can be bitten at the same time, even with the sound of "popping". It is crispy and delicious, and the taste is really memorable. You can eat three or four meals at a time.
The fillings in the steamed buns can also be varied, mainly vegetarian fillings, such as leek eggs, wild vegetables, Chinese cabbage vermicelli, carrots, zucchini, amaranth, shepherd's purse, spinach and so on. What kind of stuffing to use is often based on the season. For example, amaranth can be eaten now, and now cooking buns are mainly filled with amaranth.
Amaranth steamed buns are uncovered, and the rich fillings occupy every inch of space. With their own pickled beans, the salty steamed buns, which were slightly light, are full of flavor in an instant. Although my family no longer needs a pot, I often cook steamed buns, and children like to eat steamed buns. It can be said that the steamed buns represent the memories of my hometown.
Let's share the first practice of Fuyang amaranth steamed buns, preparing ingredients.
Appropriate amount of flour is determined according to the number of people eating, and appropriate amount of amaranth.
Second, deal with ingredients
1, wash amaranth one by one, it is best to throw water when washing, don't leave too much water on the vegetables, and control the water for later use.
2, flour and dough into a slightly soft, with cold water, knead until the surface is smooth, feel tired, first make up and then leave it 15 minutes to let the dough lick, and then it is easy to knead into a smooth dough.
3. After the amaranth is drained, first add a spoonful of cooked oil or sesame oil and mix well, so that the water can be locked, and then add a proper amount of salt, chopped green onion and chicken essence and mix well for later use.
Third, making food steamed buns
1, roll the dough into a relatively large thin dough, the thinner the better.
2. Spread amaranth evenly on the dough, then fold it once from top to bottom, then fold it once from bottom to top and cut it into small pieces.
3. Spread a damp cage cloth on the steamer grate, and evenly put the cut vegetable buns on the cage cloth.
4, the water can be boiled for fifteen minutes.
Hello, everyone! I'm a great food mom. If you want to say which kind of food is a memory of your hometown, it's Chaoshan food and Meizhou food.
When I was a child, we lived in Chaoshan, which was not far from the seaside. Fishermen often steamed the caught marine fish on bamboo rafts and sold them at home. They were all kinds of marine fish, one by one. I remember that there is a kind of fish called Balaam fish, which has no thorns and is delicious. Everyone likes to buy the stack with Balaam fish, and the fish seller is not stupid enough to put it on every stack as much as possible, so whether there is Balaam fish has become a selling point and a bargaining reason. Actually, a stack of fish is only two yuan, and the whole family can eat enough, which is very cost-effective.
This way of selling fish, we locals sell cooked fish. The cooked fish sold is very fresh and steaming. We all buy it and eat it directly. We don't need to dip it in it, and it won't smell fishy. Because it is a sea fish, it is a bit salty and natural and sweet, but it can't be compared with the frozen sea fish in the supermarket now. I really miss the taste of steamed fish.
In addition to steamed fish, there is another kind of food in Chaoshan cuisine called pouring and frying, which makes me miss it. This kind of delicious food is made of thin yuba leather bag, which has been beaten for thousands of times, and then fried in an oil pan. After being fried to golden brown, it is sliced and eaten. It is very fragrant. At that time, everyone was poor and only ate it during the New Year.
I remember that once my mother dragged her daughter to the town to watch the movie "Flower Girl" on a whim. After watching the movie, it was past one o'clock in the afternoon, and our brothers and sisters were so hungry that my mother couldn't save money. She led our brothers and sisters to the market to eat noodles. The noodle pot was fried with the delicious food called poured and fried, and the aroma of noodles mixed with meat made people drool. Mom asked for a little filling and frying when she saw our brothers and sisters' greedy tastes, and each of them cut a few slices into the bowl. I haven't forgotten that fragrance for so many years, but I can't remember the plot of the flower girl for a long time.
Speaking of Chaoshan cuisine and Meizhou cuisine, because my mother is from Meizhou, every holiday, my mother will make us Meizhou Sanniang, braised pork with plum vegetables, braised pork with pork feet in Meizhou ... I love everything, but what makes me want to stop most is the bowl of pig soup.
In fact, the ingredients for making pig miscellaneous soup are Pupu's pork and pig miscellaneous. There is no secret recipe, and people in Meizhou can make such delicious soup.
The bottom of the pig miscellaneous soup is first boiled with bones of various parts of the pig for one night. After the pork, pig intestines and pig liver are blanched, they are all thrown into a soup bottom and cooked together with the meatballs with Q bombs. When the fragrance comes out, the fragrance will spread all over the street and you can find it when you smell it.
Pick up slices when eating, cut everything into the same bowl, sprinkle some onions and add one or two spoonfuls of soup. Wow, wow, it's so delicious that you can't stop drinking. It is no exaggeration to say that Meizhou is not considered as Meizhou without drinking pig soup.
In short, there are many delicious foods in Chaoshan and Meizhou. When I get there, I must try some local foods, especially those I can't forget.