As the saying goes, "Food is the most important thing for the people". I very much agree with this sentence. I can call myself a "little gourmet" because I have a lot of research on dishes. Just the names of the dishes. I can go on and on about hundreds of them: Beijing’s roast duck, Inner Mongolia’s little lamb, Xi’an’s mutton steamed buns, Shanxi’s shaved noodles – among so many sweet and delicious delicacies, my favorite is Shancheng. Chongqing’s Mapo Tofu.
Mapo Tofu not only tastes spicy and fragrant, but also colorful. The tender white tofu cubes are lined up neatly on the plate, and are dressed with bright red spicy sauce. The finished [clothes] look fiery red, like a blazing red flame. There are also some minced meat that is crispy on the outside and tender on the inside. Green chopped green onions are scattered on the plate, just like slices. The green leaves. The diced tofu dipped in hot sauce turned into blooming red flowers. They looked particularly eye-catching against the green leaves. From time to time, bursts of attractive fragrance emitted from the plate. It was really mouth-watering!
It seems that the making of Mapo Tofu is very complicated. In fact, it is very simple: cut the tofu into small square pieces and let them "jump" into the steaming water one by one to heat it up. [Body". Then take them out and use them later. Then, cut the meat into very small pieces. Use vegetable oil to crisp the meat pieces. Then, pour appropriate oil into the pot, turn on the switch, and pour it into the pot. Add the prepared dried chili peppers, Sichuan peppercorns and ginger slices to the oil. When the oil reaches 70 to 80 degrees, add the diced tofu. Add an appropriate amount of starch. Turn it over a few times. Then add the appropriate amount of salt and soybean paste. .Doubanjiang. Add a little white wine. Finally, simmer slowly over low heat for two minutes. Add a little MSG when the pot is about to start. This Mapo Tofu dish with full color, flavor and flavor is done!
Eat Mapo tofu is also very particular. When eating, put a piece of tofu first, dip it in more spicy sauce on the plate, put it gently into your mouth and chew it slowly. Eat it. It will be numb and spicy. This taste fills every corner of my mouth. When I eat, I like to lick the hot sauce on the tofu first. Immediately, the numbing and spicy taste of the hot sauce pops into my mouth. Then I eat the tofu. It is tender and tender. The tofu passes through your mouth. It is smooth and refreshing. This way of eating, you can taste the unique flavor of Mapo Tofu. If you are lucky, you can also eat a little bit of minced meat. It is crispy on the outside and tender on the inside. It adds to the added flavor. The flavor of Mapo Tofu is the finishing touch.
How about it? After hearing my introduction, you have a certain understanding of Mapo Tofu. Is it a delicacy? Oops. .I won’t talk to you anymore. A plate of Mapo Tofu is out of the pot. I, the [little gourmet”, am going to try it. Goodbye!
Introducing a kind of delicacy-----fish cake
As the saying goes: Food is the most important thing for people, and every place has its own unique local specialties. In my hometown of Zhongshan, there are many famous snacks, such as almond cakes, fried rice cakes, and rice dumplings. ``Among them, the most delicious and famous one is the Haizhou "Rong Shutou" fish cake.
Haizhou fish cake is bright in color, fragrant and extremely delicious, and the taste is delicious. I can't get enough of it. The fried fish cakes all look like "yellow skin". When you bite into it, the fish meat is very elastic. The fragrant fish meat and the chives are really a perfect combination. The fish is perfect. The outer layer of the cake is the most delicious, and it is very refreshing to eat.
Haizhou fish cakes are not only bright, fragrant and delicious, but also come in many shapes.
Haizhou fish cakes The shapes of continental fish cakes include round ones with chili peppers; there are flat courtyard-shaped ones; if we want to make more various shapes, we can make them into star-shaped, square, rectangular, and heart-shaped. `````Note (the above shapes are not available in fish cake shops, they are the shapes I developed myself)
The making of Haizhou fish cakes seems very simple, but in fact there are many It involves a little knowledge and skill. We first need to use a sharp knife to cut the fish into pieces. Chop the pieces of meat into minced meat, and then use a wooden stick or hands to beat the fish meat. Chop a few green onions into pieces and sprinkle them into the fish. Open the pot again, put a small amount of peanut oil in it, wait for the pot to be hot, and then use it one by one.
The round frame frames the fish into a round shape, and then puts it in the word "ruguo". The heat is also very particular. If it is too fast, it will be too fishy. If it is too cooked, it will not taste good, so it only takes about 3 to 4 minutes to fry. As for the fish balls, the method is the same as before, just make them round. As for the chili fish cakes! Just use a chili to open the mouth, then dig out its cubs, stuff the fish cakes inside, and fry them. .In this way, the fish cakes are ready, and they are complete in color, aroma and taste.
When eating chili fish cakes, many people like to eat them in several bites, but I am different from others. Different. I like to separate those chili peppers and fish cakes, eat the fish cakes first and then eat the chili peppers, because this way you can see whether the chili peppers are spicy or not. One time, my dad bought a lot of fish cakes and chili fish cakes, because at that time There were too many people, and I couldn't separate the chili and fish cakes so disgustingly, so I had to eat them one bite at a time. When I took the first bite, it was so spicy that I could barely feel my tongue and burst into tears. .Since then, I have changed the name of chili fish cakes - "eating until I burst into tears"
Friends, do you want to eat fish cakes? If you want to invite me to my hometown as a guest, I will definitely give it to you. You will eat delicious and authentic Haizhou fish cakes. It will make you yearn for the fish cakes in my hometown.
As the saying goes, "Food is the most important thing for people", and almost every place has its own fish cakes. Delicious delicacies, you see: Liuzhou snail noodles, Guilin rice noodles, Nanning Laoyou noodles, but the melted water is filtered noodles. It is our famous melting water snack. Now let me introduce to you the special delicacy of Rongshui - filter powder.
The filtered vermicelli tastes good and looks good, with strips of white vermicelli soaked in the white soup, a crispy roasted meatball, green chopped green onion, and beige minced pork. , red peppers, and white rice noodles scattered among them, it is really mouth-watering and endless aftertaste! Because it is made fresh, it is fresh and hygienic and is very popular among locals.
The method of filtering powder is very simple: when guests come, first mix glutinous rice and japonica (jing) rice in proportion, soak until soft and then grind into rice milk. The rice milk should be thin but not too thin. Make a small bucket from an iron sheet, with handles on both sides for holding, and many small holes drilled in the bottom. Pour the rice milk into the small iron bucket, and place a thin plate at the bottom of the bucket. When cooking, remove the bottom thin plate and the rice milk will Naturally leak into the boiling iron pot through the small holes. After rolling it twice, it will be cooked. Take it out, pour it with minced meat and soup, add some minced peanuts, chopped green onions, coriander, and if you like spicy food, you can also add some hot sauce. Finally, add the soup and you can eat it. . A bowl of filter powder with full color, flavor and flavor is ready.
It’s also fun to eat filter powder. When eating filter powder, I like to scoop up the ingredients first. After scooping out the ingredients evenly, I take a big pinch, open my mouth, and suck it into my mouth with a "shh" sound. It's really smooth and refreshing! To eat the roasted meat, I first insert a toothpick into the roasted meat, lick the "coarse" taste with my tongue, and then chew it carefully to taste the "fine" taste.
One day during the summer vacation, my grandma and I were eating flour noodles at a flour flour shop in my hometown in Rongshui. I first scooped the ingredients evenly, but because I scooped them too hard, the soup splashed into my eyes. I hurriedly tried my best to I blinked my eyes, the soup was squeezed out with tears, and I came to eat the filtered powder. When I picked up the roasted pork, the naughty roasted pork jumped into the soup. When I picked up the roasted pork again, it jumped into the soup naughtily. I came here several times in a row, but couldn't catch it. My mother-in-law said to me: "Just think of a way to keep it from falling into the soup. It's really troublesome to keep it pinched here and there." After listening to my mother-in-law's words, , I immediately thought of inserting chopsticks into the roasted meat, so that it would not fall out. Grandma and I laughed happily, and grandma said: "You have to find a way to do anything in the future!"
Filter powder, a snack made from melting water, has a long history and is very popular in Liuzhou area. famous. Filter powder is very similar to pressed powder. Because the vermicelli is filtered out, it is called filter powder.
This is a snack from my hometown in Rongshui - filter powder.