My favorite is Hunan cuisine, chopped pepper fish head
The production process is as follows
1:First of all, use fathead fish, grass carp, chub, fish head can be.
2: buy back the red chopped pepper, and yellow chopped pepper were poured into two pots, add black beans, salt, chicken essence, accompanied by a spare.
3: pot into the salad oil, hot, the chopped pepper stir-fried, about 5 minutes, pour out of the pot into a bowl and ready to use.
4:Wash the fish head, add salt, cooking wine, ginger and green onion, marinate for 10 minutes, fish out, put into the plate, put the fish head in the chopped peppers we prepared in advance, yellow chopped peppers half of the head, red chopped peppers half of the fish head, put into the steamer and steam for 15 minutes, take out can be eaten.
Favorite cuisine, or from childhood to different ages, rather than favorite cuisine, rather than the most nostalgic memories, today I come to inventory, as a person now living in Chengdu, Xinjiang, the favorite cuisine which ~
1, mixing soup / lamb soup
This is a kind of breakfast in many places in Xinjiang, childhood memories is that. That time every morning up, will also build a stove, burn a pot of mixed soup, chaotic mixed soup, sticky and thick, put some vinegar and oil splash chili hot and sour very tempting, and then with Xinjiang Barkun unique steamed buns, very tasty.
Mutton soup is usually the first day of mutton leftover soup, or the next day to re-use mutton soup, which will cook some potatoes and carrots, under the noodle, is also the top of the morning meal.
2, big dish chicken / noodles / mutton casserole / dial fish / ......
In fact, Xinjiang's lunches and evenings are relatively rich, especially the big dish chicken and noodles, mutton casserole, soup, rice, rice, peppery chicken, etc., are Xinjiang's lunch and dinner of the most common cuisine, but also from our childhood to the big cuisine, each with its own flavor, and the most common food, and the most common food. to the big food, each with its own flavor, which does not have a favorite, because they like it very much.
3, yellow noodles, barbecue, yogurt, spicy chicken
Xinjiang's night life is very rich, because of the summer in Xinjiang, nine points ten points before dark, so the night life and the existence of food time also seems extraordinarily long. There are usually a lot of good food at night in Xinjiang, and the night market has roasted buns, yellow noodles and roasted meat, cold skin, rice intestines and noodles and lungs, roasted lamb kebabs, spicy chicken, hoisin and spicy sheep's feet, and so on.
Summary, is my favorite food, although Chengdu as the capital of the country, the capital of food, but occasionally still want to eat the hometown of food, after all, that is the place where I was born and raised me.
I'm glad to answer your question.
As a Northeasterner, my favorite food is dumplings. Dumplings are a traditional Chinese food. Dumplings are derived from the ancient word "jiaozi" (角子). The original name of the dumpling is "Jiao Er", which was first invented by Zhang Zhongjing, the medical saint from Dengzhou, Nanyang, China, and has a history of more than 1,800 years. It is a traditional specialty food loved by the Chinese people, also known as dumplings, and is a staple food and local snack of Chinese folklore, as well as a food for New Year's festivals. There is a folk song that says, "Eat dumplings to celebrate the New Year." Dumplings are mostly made of dough wrapped in water and boiled. There are many famous dumplings all over China, such as Guangdong shrimp dumplings made of clarified flour, Xi'an sour soup dumplings, Shanghai pot sticker dumplings, Yangzhou steamed dumplings with crab roe, Shandong soup dumplings, Shenyang old side dumplings, Sichuan Zhongshui Dumplings and so on, all of which are popular varieties.
As the saying goes, "When it's cold, eat dumplings to celebrate the New Year." Chinese New Year is the grandest annual festival of the Chinese people. In order to have a good New Year, in the old days, as soon as the farming families entered the threshold of the Lunar New Year, they began to busy themselves with the New Year. From the 23rd day of the Lunar New Year, commonly known as the "New Year", the countdown to New Year's Eve begins, with colorful lanterns, sticking up couplets, and cleaning up the courtyards in preparation for welcoming loved ones from afar and celebrating the Year of Reunion. In the north, on the evening of New Year's Eve, the most important activity is to make dumplings with the whole family.
Leek filling - that is, the meaning of the long wealth so for the long wealth dumplings
long: that is, a long time, a long time, called the long wealth. It is a blessing for long-lasting material wealth; it is also a blessing for a long life, wishing for a long life - health, harmony, happiness and well-being.
The cabbage stuffing - that is, the meaning of hundred wealth, so it is hundred wealth dumplings
Dumplings are not only a kind of food, but also a representative of Chinese cuisine. Every part of the dumplings contains Chinese culture, and they are a delicious snack for every family and a must-have on the 30th night of the month, expressing people's desire for a better life.
Favorite food braised fish, nutritious, fragrant rice. First cleaned bream knife cut small pieces, cleaned with water, wash away blood and fishy flavor, and then into the ginger and scallion, put a spoonful of wine, with a hand pinch out the onion-ginger juice, the onion-ginger juice poured on the fish block, put a spoonful of salt, mix well, marinate for twenty-five minutes, in the ingredients cut a little bit, ginger chopped, garlic grain, millet pepper cut circles, scallions cut onion in a pickle, picking out the pickle, start the pot of boiling oil in the pan Pour in a moderate amount of cooking oil, after the oil is hot, put the fish pieces, open medium heat to fry the fish pieces to both sides of the golden, put a spoonful of cooking wine to fish, fish pieces fried to both sides of the golden after pouring into the ginger, garlic and millet pepper popping aroma, and then pour into the right amount of water, put a spoonful of soy sauce, put a few drops of soy sauce color, put a spoonful of salt, put a bit of sugar, cook for five minutes or so, all flip, so that the fish pieces of the boil more flavorful, and then cook for five minutes, put a spoonful of chicken essence, a spoonful of balsamic vinegar, stir-fry evenly, and finally pour into the water starch thickening, stir-fry evenly, collect thick soup, and finally sprinkled with green onion gourmet that is completed.
Everyone's taste is different, and then like the food is the same, today we recommend a gourmet, steamed buns fried
Night market explosion, Shaanxi flavor worth having. It is highly recommended!
Accessories: 2 tablespoons of hot sauce salt moderate vinegar moderate cooking oil 2 tablespoons of sugar 1 tablespoon of beef broth half a pot of sesame oil 1 tablespoon
1, cut the steamed bun into small dices.
2, soften the vermicelli and set aside.
3, fungus, yellow flowers shredded.
4, the dried spices cut into cubes, small rape cut into sections.
5, the pan into the amount of oil, the next onion, fungus, yellow flowers stir fry.
6, under the dried (small rape first not put, these are not careful to fall into the da
7, into the chili sauce stir-fry. Chili sauce: with chopped chili plus garlic rice, sugar, vinegar stir-fry.
8, add beef broth in the soup pot.
9, under the bun ding, stew 5 7 minutes.
10, under the fried past side dishes.
11, under the fans and small vegetables, add salt, sesame oil, sugar, seasoning, drizzle the old vinegar when the pot is ready, stir the ingredients evenly to the pot.
Tips:
Before making the steamed buns, you need to stew a pot of broth with beef and beef bones.
2, the bun to specialize in making steamed buns buns, can not be used at home to cook the cake and hair surface cake instead.
3, vinegar should be out of the pot before putting.
Hello, hello
I'm glad to answer the question "what is the favorite food".
I prefer to eat "Cantonese roast duck", watch my video to show you the feeling and taste of eating roast duck!
My favorite food is chowder, cornmeal chowder.
Cornmeal churns are a specialty food of the Northwest. In the 60's and 70's, it can be said to be the life-saving meal for farmers' families. At that time, the farmers' ration standard was low, and there were a lot of coarse grains. Almost every meal of the peasant family is not away from the churn. The main one was corn churn. Wheat flour could also be used to make churns, but at that time, wheat flour was very expensive and very few people were willing to use it to make churns. It is only in recent years that cornmeal is hard to find, so people use wheat flour instead of cornmeal to make churns.
The churn is good, seventy-two churns. It is not difficult to make churning, but it is very laborious. First boil the water, and then one hand holding a rolling pin, one hand end of the noodle bowl; one side of the dry cornmeal or wheat flour evenly sprinkled into the pot of boiling water, while slowly in the counterclockwise direction to stir the rolling pin. Allow the dry flour to fully incorporate into the stirring dough without any lumps. Remember to keep the head of the rolling pin firmly pressed against the bottom of the pot while stirring to avoid making a mess. (If it gets mushy, then the chowder will have a smoky smell that ruins the true flavor of the chowder.) Stir like this while spreading the flour until the chowder reaches a certain consistency, then stop spreading the flour. But you can't stop stirring until the chutney is ripe.
There are four ways to eat chowder, one is water siege, one is fish leakage, one is cold, and one is fried.
Water siege should be eaten while hot, eat just scooped out of the pot of chowder, once cooled, it is not smooth, not strong. To be tasty, there must be a good soup. Without a good soup, the dumplings will only have a paste-like flavor and will not taste good. There are two kinds of soup in Shuiwei Cheng, one is vegetable soup and the other is vinegar water. In the 1960s and 1970s in the rural Northwest, vegetable soup is usually a simple chopped green onion, with cold boiled water and oil splash of chili can be. Nowadays, it's much more elaborate, with minced onion, garlic, ginger, fried tofu, potatoes, meat, soaked vermicelli, with soup, oil splash of hot pepper, as well as the right amount of vinegar. I don't like meat, so I use cold boiled water instead of stock, and replace the meat with cabbage or other greens, which is also quite tasty. The way to eat Shuiwei Cheng is to scoop half a bowl of freshly made hot chow mein, then pour the delicious soup over it, and finally hold small pieces of chow mein to dip into the soup. I like to use a small spoon to scoop up half a spoonful of chow mein, and then with half a spoonful of the soup, eat the soup with the chow mein. So the strength of the chowder mixed with the flavor of the soup is very delicious. And the vinegar water water is much simpler, first the garlic pounded into juice, then put pepper, chili pepper, splashed with frying oil, mixed with the right amount of vinegar and then become. Eating method is the same as the water siege, the vinegar water poured on the freshly cooked chowder, clamped a small piece of chowder dipped in vinegar water water to eat. No matter which way to eat, will be fragrant teeth and cheeks, let a person memorable.
The practice of fish leakage is actually very simple, that is, before making the chowder, first boil a pot of water to dry, until the chowder made when the boiling water has been cooled into a cool water. At this point, the hot chowder is poured into a special funnel (nowadays they seem to be made of iron, but I have never seen an iron funnel made specifically for making chowder. In the past, rural people used to use a gourd that was over a foot tall and 7 or 8 inches in diameter. The gourd was sawed in the center with a saw, the seeds and pith were scraped out, dried, and then nine to twelve round holes were burned under the gourd with a red-hot iron rod as thick as a grown man's forefinger.) , squeeze the chowder hard with the bottom of the iron spoon, then a chowder like a small fish will fall into the basin of cool boiled water in droves. The cornmeal fish is golden and golden, which is very beautiful; the white white fish is also very lovely.
Leaky fish is also divided into two kinds of hot and cold food. If you eat it hot, pour the juice that you pour when you eat hot dumplings, and eat it together with the soup and the fish, which is very delicious. Cold food, first half a bowl of fish in the bowl, then add half a bowl of cold water, mixing the right amount of garlic vinegar water or the right amount of burnt onion or chives and tofu bashful, and then with the right amount of oil splash of chili, even with the soup with the fish to drink, that is not to mention how delicious. Cold leakage of fish is suitable for hot days to eat cold, fragrant, cool, is the best most gourmet food to solve the summer heat. I love to eat cold fish. As far as I can remember, the best fish I've ever eaten was the cornmeal fish made by an ex-prisoner. (In the early nineties, I worked as a prison guard in a prison for a few years.) It was just after 2:00 p.m. on a blazing hot summer day, like it was a weekend. The administrator, Officer Xue, arranged for an inmate who was a good chowder maker to make cornmeal chowder for us, a big enameled pot full of chowder. It seems to be pure leek bashful. The light oil splash of chili and bacon floating on top of the fish soup looked very tempting. We each had a bowl first. The fish was very strong and smooth; it was cool and fragrant with a light vinegar flavor. We aimed at the bowl of fish leakage, with the soup with the fish leakage sucked down the stomach with a grunt. One bowl of food just finished, and then quickly scooped up a second bowl. Just a moment ago, the heat is still difficult to endure with a bowl of fish leakage of the stomach in an instant will be refreshing. Eat fast, a moment will swallow down three or four bowls. I eat slow also ate two bowls, only to eat my stomach bulging, a little up to hold, but also look at the empty enameled porcelain basin is not finished.
Cold mix is the most simple, it is to cool the chunks of the churn with a knife dipped in water cut into two or three inches long, two millimeters thick, three millimeters wide strip, yards on the plate, and finally with garlic, oil splash hot pepper and vinegar mixed into a vinegar water water water can be poured. If you are a little more sophisticated, you can also put a pinch of pre-cut cilantro on the churn poured with vinegar water, it is colorful and flavorful, both fragrant and beautiful.
The practice of pan-frying is a little more complicated. First of all, the cooled into a block of chowder with a knife dipped in water and cut into two-centimeter-square pieces, and then fried bacon. The stir-frying method is similar to that for hot fish. After frying the dumplings, fill them with water and bring them to a boil; then put the cubed dumplings in and fry them slowly over a low flame until they are thoroughly fried inside and out. It is only when the dough is well fried that it tastes good. The most important thing is that you can see whether or not the chowder is fried through, experienced farmers rely on experience, my method is the simplest, is to clip a piece of chowder directly to taste.
In order to eat the delicious dumplings, I asked my relatives to make them for me many times, but I could not get what I wanted, so I had to learn how to make them myself. After I had made the chow mein three times, and my arms were so sore that I wanted to give up, I realized what it meant to be delicious and hard to make, and I fully understood my relatives' plight.
Favorite when it comes to barbecue regardless of nationality, regardless of geography, a mouthful of fat and thin lamb kebabs, filled with lips and teeth, simply the best on earth! Beef tendon skin, soft and sticky with a hint of strength, chicken crunchy bone crunching, through the teeth of the caress a little bit into our bodies, and then a vegetable rolls, cilantro and bean skins completely captured our taste buds, and finally in the last drink a big mouthful of ice-cold beer, is who can not resist!
Hello, I'm glad to answer your question
Fried noodles are a big specialty of Beijing, so you can imagine how popular it is,
Preparation
Ingredients
1. Buy a bag of dry soy sauce, if it is for two people, a small bag can be used)
2. Go home and pour out the dry soy sauce (how much depends on how much you can eat). Put it in a bowl. Then water (raw water can be) slowly blend
3. meat cut into small dices (preferably a little fat, more flavorful) the smaller the better; green onions cut into minced, standby.
4. Frying pan is hot, pour oil. How much depends on your preference. Of course, not too little, or sticky pan
5. When the oil is hot, put the diced meat, sautéed a sauté.
6. When the meat is ripe, pour the sauce into the pot. This time the fire should be adjusted to a small fire
7. In a small fire slowly simmering sauce, with a spatula constantly stirring, so as not to stick to the pot. At the same time, depending on the consistency of the sauce, add the appropriate amount of water.
8. Pour the chopped green onions into the pot, and beat two eggs (half a bag of dry yellow sauce to put two eggs is more appropriate) into the sauce, stirring well with a spatula.
9. Wait until the sauce out of the flavor, color into a bright yellowish oil, turn off the heat, the sauce out of the pot.
Note: Don't put salt in the sauce, because the sauce itself is salty. Eggs, tomatoes, spare
3. mung bean sprouts, celery blanched and spare
4. pan on the fire, put a little oil heating. Put the eggs into the pan (one can) scrambled eggs. Put into the tomatoes cut into a few petals, slip the pan (this is also to have soup, and clear mouth) and then into the hair of the yellow flowers and fungus. Put a little salt. Because the sauce will be salty, all the vegetables should be light. Finally, put down the noodles, after the noodles are cooked, you can mix the sauce and free put the favorite vegetable code. [3]
Ingredients Preparation
Ingredients: noodles, pork (fat and lean with ha), green onions, ginger, garlic cloves, dried tofu, soybean paste, salt, sugar, soy sauce, soy sauce, cooking wine
1, garlic cloves peeled and chopped, green onions chopped green onions, ginger chopped
2, pork chopped into a minced meat filling
3, dried tofu cut into thin strips and then cut into minced pieces
< p> Cooking method
1, the pot put the right amount of oil, a little more oil. The next meat mixture stir fry, until the meat brown
2, put the garlic ginger, continue to stir fry over high heat
3, turn the heat down to put the right amount of soybean paste
4, turn the heat up to stir fry
5, put the dried bean curd
6, stir fry over high heat
7, turn the heat down to put the right amount of soya sauce
8, right amount of dark soy sauce
9, Moderate amount of cooking wine
10, a little bit of sugar
11, moderate salt to taste
12, high heat stewing flavor can be
13, cook a pot of boiling water. Put the noodles
14, use chopsticks to fish scattered. Cook on high heat. Ladle a small bowl of water, continue to boil again, cook for 2-3 minutes. If you like it softer, you can cook it for a little longer
15: Put a little oil in the wok. Put the shallots popping incense simmering on low heat for 2-3 minutes.
16, the noodles fished out
17, poured with meat sauce
18, poured with green onion oil
6 practice set
bean sauce fried noodles
Ingredients: 200 grams of wide noodles, 150 grams of pork stuffing, 20 grams of dried bean curd, 20 grams of shrimp, 20 grams of cucumber, 10 grams of shiitake mushrooms, 2 cloves of garlic,
Seasoning: 30g cooking oil, 1 tsp sesame oil, 1 tbsp soy sauce, 2 tbsp bean paste, 2 tbsp sweet flour sauce, 1 tsp sugar,
Directions
1. Soften shrimp, soften shiitake mushrooms, remove stems and cut into julienne strips,
2. Wash and mince dried tofu and garlic, and wash and shred cucumber,
3. Pour in oil in a wok and bring to 50% of the heat, then stir in minced garlic and add pork and mushroom. Into the pork, mushrooms, shrimp, dried tofu and soybean paste, sweet flour sauce stir fry, add soy sauce, water, sugar and sesame oil simmering and frying until the flavor, made of fried sauce.
4. Cook the noodles, fish out into a bowl, add the fried sauce and cucumber, mix well.
Characteristics: sauce flavor, smooth and refreshing.
Chef's tip: If you use the Northeast sauce as a frying sauce, it will have a different flavor. [3]
Hot Pea Noodles
Ingredients: pork, various vegetables, oil, cooking wine, minced green onion, minced ginger, sugar, yellow sauce, sweet noodle sauce, peas, sesame oil.
Process
1. Cut the meat into soybean-sized dices.
2. Heat the oil and put the meat, after browning, put the onion, ginger, stir fry the flavor put sauce in the pot. It is best to put some warm water in the pot, but only have to add water once.
3. Stir fry on low heat, with a little sugar when the flavor, the sauce becomes reddish-black, put the end of the green onion, add sesame oil, cooking wine, stir fry evenly and immediately after the pot.
4. Sauce fried and vegetables, noodles and mix well. [3]
Cold Fried Sauce Noodles
Various Fried Sauce Noodle Gallery (12) Ingredients: noodles, pork, side dishes, vegetable oil, cooking wine, shredded green onions, ginger, sugar, yellow sauce, sesame oil.
Process
1. Cut the meat into small pieces, soybean size is appropriate.
2. Take a frying pan, pour vegetable oil, oil eight or nine percent heat into the diced meat.
3. Meat frying brown, put shredded green onions, ginger, sautéed flavor.
4. Then put the sauce in the pot.
5. Stir fry on low heat, and add sugar when you have the flavor of the sauce.
6. Sauce fried into red and black, add sesame oil, cooking wine, stir fry evenly after the pot.
7. Another pot, the noodles after cooking, fish out, a few times over the cool water, the fried pasta sauce and side dishes, noodles, mix well together, eat can be.
8. Need to point out that the cold fried noodles in the summer to eat, the south can be eaten in all seasons.
Points to note:
1. The fried noodles are also called small bowls of dry fried.
2. Side dishes are an important part of the fried noodles, authentic usually have more than a dozen kinds of side dishes, less also have seven or eight. Common side dishes are cucumber, green beans, soybeans, green garlic, celery, bean sprouts, radish tassels, radish, etc., green beans, soybeans, celery need to blanch with water before mixing.
3. Dry and thin yellow sauce can be. If it's dry sauce, thin it out before using. [3]
Ramen noodles with fried sauce
Ingredients: northern ramen noodles (250g), pork minced meat (250g), marinated dried beans (4 pieces), cucumber (half), egg (1), hairy soybean seeds (100g), red onion (3 pcs)
Seasoning: oil (4 tablespoons), salt (1 tablespoon), sweet noodle sauce (3 tablespoons), Pixi county bean paste (1 tablespoon), Sugar (1 tablespoon), cornstarch water (half a cup)
Practice
1. clean cucumber shaved into thin, red onion peeled and chopped; soybean kernel into the boiling water scalded, over the cold river drained of water.
2. Marinated dried beans cut into diced, eggs into a bowl, beaten into an egg wash to be used.
3. Heat 1 tablespoon of oil, pour into the egg mixture pocket, fry into an omelette over low heat, and then cut into egg shreds for later use.
4. Heat 3 tablespoons of oil, sauté the chopped red onion, then pour in the pork and stir-fry the minced pork, then pour in the dried beans and stir-fry.
5, add 3 tablespoons of sweet noodle sauce, 1 tablespoon of Pixi County bean paste, 1 tablespoon of sugar and 1 cup of water, stir well, after boiling, drizzle half a cup of cornstarch water thickening, made into a fried sauce standby.
6. Boil half a pot of water, add 1 tablespoon of salt, add the ramen noodles and stir to boil over medium heat, then tap the water twice, and drain.
7. Put the noodles into a large bowl and arrange the cucumber, egg and soybean seeds.
8. Spoon in the fried sauce ingredients, drizzle with the fried sauce, and mix well before serving.
1. Pork should be selected half fat and lean preferred, cooking will be stirred out of the lard, used to mix the noodles will be smooth and fragrant, with the whole lean pork stranded meat flavor will be much less.
2. sweet noodle sauce is to do fried sauce essential seasoning, it is the flour as the main ingredient, by making and holding fermentation made of a sauce-like condiments.
3. Sweet noodle sauce sweet and salty, both soy sauce and ester flavor, suitable for cooking sauce and sauce burst dishes, but also can be dipped in food onions, cucumbers, roast duck and other dishes.
4. To the fried sauce seasoning, spicy people can add soybean paste, do not like spicy people can add soybean paste; in addition, the side dishes can be changed according to personal taste, such as the soybean kernel replaced by bean sprouts. [3]
Lamb noodles with fried sauce
Ingredients: 500 grams of lean, semi-fat minced pork, Hongfang Yuan's sweet noodle sauce, 150 milliliters of water, 1 scallion, 1 tablespoon of soy sauce, 200 grams of mung bean sprouts, 1 cucumber, an appropriate amount of noodles, the right amount of garlic, the right amount of vinegar
Preparation
1. Pour the soy sauce and the soy sauce into a large bowl, and add 150 milliliters of water. water with chopsticks and slowly mix well; Beijing onion chopped into minced spare
2. frying pan into more oil than frying vegetables hot, hot oil into the Beijing onion stir-fry half a minute after pouring into the minced meat and stir-fry together until browned off, and then pour into the mix of yellow sauce with the smallest fire and stir-fry slowly for 78 minutes can be
3. the clean mung bean sprouts into the boiling water and blanch a little bit immediately removed; cucumber washed and cut into Shredded cucumber; garlic minced garlic spare
4. blanched mung bean sprouts boiling water into the noodles to cook, and then pull out the noodles into cold water, then pick up into a bowl
fried noodles 5. Finally, the mung bean sprouts and cucumber shredded to the noodles and then into 1 tablespoon of fried sauce minced garlic, and then a little vinegar and mix well
tips
1. frying pan pour more oil than frying vegetables and heat up the oil. More oil than the frying vegetables to heat up.
2. The yellow soy sauce should be evenly blended.
3. Do not pour into the minced meat to small fire slowly stir fry.
4. Mung bean sprouts in hot water should be fished out as soon as possible. Prevent the color from becoming heavy! [3]
Korean mixed sauce noodles
Ingredients: one catty of pork diced, diced cucumber, diced peppers, diced green pepper, diced onions, diced radish, 300g of real spring sauce, 1000g of pasta (these are reference portions, according to their own tastes to adjust how much, these sauces can be made for 8-10 servings)
Directions
1. Pork diced with Marinate the pork with cooking wine and cornstarch for 15-30 minutes.
2. Put oil in the pan and pour in the marinated pork, stir-fry to brown, add all the diced vegetables, pour in half a cup of water, stir-fry and pour in the spring sauce, stir-fry for another five minutes out of the pan.
3. Cook the noodles, fish out of the cold water again, drain, add the fried meat sauce, add some cucumber shreds can be eaten (you can also add some bean sprouts, as you like).
Homemade fried noodles
Healthy fried noodles ingredients: two eggs, 400g of soybean paste, a number of noodles (according to the amount of food), a number of sesame sauce, a number of minced garlic, a cucumber, a carrot, 50ml of oil (according to the taste of the amount of food increase or decrease, the oil will be more flavor)
Practice
1, egg whisking standby, cucumber and carrot The first thing you need to do is to cut the cucumber and carrot into julienne strips.
2, salad oil into the frying pan on low heat 5 into the oil temperature.
3, the eggs into the pan, stirring clockwise with chopsticks, the oil is best not over the eggs, due to stirring the eggs trip fine particles, stirring the faster the egg particles smaller.
4, to be the eggs golden, the bean paste into the pot, stirring with chopsticks or frying spoons, pay attention to the amount of oil in the pot, personal tendency to multi-faceted oil, so that the upper layer of the bean paste wang with a layer of oil, about 10 minutes or so, smell the aroma, the sauce can be out of the pot. You can put some monosodium glutamate to enhance the flavor.
5, the noodles cooked into the cool water over a little fish out of the bowl, put the sauce cucumber shredded carrots, a bowl of homemade fried noodles is done. Especially suitable for white-collar workers working outside to eat, convenient and delicious.
I'm glad to answer your question, I hope you will like it.
What is my favorite food?
What is my favorite food? This question has me stumped, as a foodie, I don't seem to have a favorite food.
Because in my opinion, every good food, or hear others say good food, I want to try one by one.
Whether it is sour, sweet, spicy, salty; frying fried casserole all will want to try, not only that, I also like to eat their own food, go home and take the time to try to do it again, they will also go to the study of the inside of the put some of the ingredients, can not be replaced with other ingredients? Will it taste better after substituting? Then you will try to start making it.
Of course, some of the food that I usually favor is still there. I personally like to eat vegetables, but not vegetarian; like and a variety of meat with the production of dishes, but I usually only eat the vegetables, rarely clip the meat inside to eat.
For example, stir-fried vegetables:
First of all, shredded pork with green pepper is one of the stir-fried vegetables that I usually like to use for dinner, and the surface seems to be a particularly simple dish, but in fact, the most test of cooking people's cooking skills; just the color looks very attractive.
Secondly, tomato scrambled eggs, because I am Sichuan people, so I like to eat rice, this tomato scrambled eggs, juice thick egg want to eat with rice, not only delicious, but also will not be choked, used to under the rice the best.
Once again, it is the eggplant with fish, which is also one of my favorite dishes, with a strong flavor, sweet and sour, spicy and salty, each flavor of which.
The last fried vegetables is the pickled vegetables fried meat, I always remember when I was a child, my mother used the family's pickled vegetables (kimchi) and pickled cowpeas and other fried meat, with steaming hot rice, the taste can never be forgotten.
Other dishes are also a lot, because usually eat more fried vegetables, so only said a few usually more favorite some of the home cooking.
Some of the food we love to eat is because it's really good, while some of the food we love to eat is not really good in itself, but a kind of "feelings" and "memories.
The above is my answer to your question "What is your favorite food?".
This is my answer to your question, "What is your favorite food?
I hope to adopt, thank you!
Thank you!