What are the most classic and delicious delicacies in rural areas? What are some examples?

Hello, I am @forgotten sky yang. I am very happy to answer your questions.

Today’s rural areas are incomparable with those of the past. Today’s rural areas are no longer called villages, but called towns. My hometown is also from a rural area. I feel that my hometown is no worse than the city. There are things in the city, but also in the countryside, and there are also things in the countryside that are not in the city! My parents’ classic food: purslane (we call it wasp vegetable) steamed buns! My family's staple food is mostly steamed buns. The soft, white and large steamed buns will never get boring no matter how much you eat them. However, at the end of June and the beginning of July, when there is a fresh vegetable, I will use wasabi with flour. Make pasta. This kind of pasta is soft and delicious, and the value is very high. It is much better than ordinary steamed buns.

There are a lot of wasps like this growing in our fields. There is heavy rain in summer. The wasps grow very fast and are very fresh. This vegetable is a good choice for stir-fry, salad or pasta. You can definitely learn a few more different methods and let your family enjoy the delicious food in different ways. Below I will share with you in detail how to make pasta with this vegetable.

How to make the wasp vegetable buns:

The newly steamed wasp vegetable buns are especially delicious with garlic sauce. I can eat two of these big steamed buns in one meal!

Speaking of the most classic and delicious rural delicacies, my hometown in the countryside of Hanzhong Basin has a delicacy called "Potato Steamed Rice" that I never get tired of eating. The scientific name of potato is potato, and it is called potato in my hometown.

It is a very simple ingredient that people in my hometown, whether they are urbanites or rural people, can't put down.

Nowadays, if you open a farmhouse in your hometown without "steamed potato rice", it will definitely not be authentic.

Because the recipe is simple, people in the city can make it, but without the big firewood pot in the countryside, the "steamed potato rice" seems to lack soul and always misses something.

Let me tell you how to make it: The ingredients required for steamed potato rice are very simple, just four items: rice, potatoes, oil, and salt.

Add more water to the large pot, bring it to a boil, put the washed rice in, burn the pot over medium heat, and cook the rice until it is halfway cooked.

Use a ladle to drain the rice and set aside for later use. The rice soup is also very delicious. People in my hometown eat potato steamed rice, so there is no need to make other soups.

Peel the potatoes and cut into hob cubes. Put oil in the pot, heat the oil, add the potatoes and fry for a while, add an appropriate amount of salt. At this time, pour the dry rice into the pot, cover the potatoes, put a little water along the edge of the pot, then cover and turn on low heat Simmer for about fifteen minutes. When the water in the pot is almost dry and the potatoes underneath are slightly browned, you can turn off the heat.

After turning off the heat, simmer for another minute, open the lid of the pot, stir the potatoes and rice evenly, and it is delicious.

This "Potato Steamed Rice", paired with home-pickled kimchi, tastes great. Everyone in my hometown loves to eat it.

My hometown is in rural Hubei. I am born in the 1960s. I grew up in the countryside. Every time it is time to eat in the countryside, many adults and children come out with bowls, and some just find a place to sit down and eat. , many people simply squatted down, and the children liked to pile together and share the dishes in their bowls with each other. At that time, I felt that as long as their mother cooked the dishes, any dish would be delicious, although there were not as many seasonings as there are now. , but they are all original and taste better than eating big fish and meat now.

At that time, we could only eat seasonal vegetables. We would eat vegetables in each season for more than a month, but our family would make them in different ways. At that time, our family would raise two pigs every year. , before the Chinese New Year, a pig will be killed to buy new year goods and make lard. The other pig will be sold to the cooperative, and the money from the sale will be used to buy some daily necessities. The family also raises more than a dozen chickens, which can be picked up every day. Fifteen or sixteen eggs.

Until now, many of the delicacies I have eaten in the countryside are still unforgettable. The particularly classic and delicious delicacies include: Steamed Egg Custard

2 to 4 eggs, from the countryside. The rice bowl is relatively large. After breaking it up, add leeks or chopped green onions and an appropriate amount of warm water. When stewing the rice, steam it together with the rice. When eating, scoop two spoons into the rice and mix well. You can eat two bowls of rice without any vegetables. .

Steamed small fish

Clean the small fish, pickle it with salt for a day, and then dry it in the sun. When stewing the rice, steam it together with the rice. Eat it like this without adding any seasoning. It is chewy and original. Original flavor, really delicious. Stir-fried tofu with cabbage

Cut the tofu into cubes and fry in a pan until the skin turns yellow on both sides. Add a piece of cabbage and stir-fry. Finally, add an appropriate amount of water and cook for two minutes. Add a spoonful of pork before taking it out of the pan. Stir the oil evenly. After serving, there will be green and white ones, which are particularly appetizing. Simmering earthenware chicken soup

Kill the local chicken and cut it into pieces. First, pour the yellow chicken oil into the pot to refine the chicken oil, then stir-fry the chicken pieces until fragrant, then add the chicken gizzards, chicken offal, and chicken pieces. It is placed in a small pot, which we call a small simmering pot here. It is placed in the hearth of the firewood stove and surrounded by firewood ashes. In rural areas, stir-fried vegetables and steamed rice are usually cooked in one pot, and the vegetables and rice are ready. Now, the crockpot chicken soup is ready. There is a layer of yellow chicken soup on the surface, and the chicken tastes particularly fragrant. Fried Tofu and Fried Lotus Root Clips

Every year during the Spring Festival, the family will prepare some New Year’s goods. This is also the most delicious time of the year for rural children. Mother and grandma are busy beside the stove. , during the Chinese New Year in rural areas, a lot of tofu and lotus root clips would be fried, and the children would gather around with small bowls. Every time a pot was fried, the adults would give some of the fried food to the children. I still remember it fresh when I think about it. Crispy rice and crispy rice porridge

Nowadays, even in rural areas, it is difficult to eat this kind of delicacy. After washing the rice, add three times the water, and cook it into a thick rice soup in a wood-fired stove. Knead the rice with your hands to make sure there is no hard core, scoop it into a bamboo basket and drain the rice soup, then put it in a pot on the wood-burning stove and simmer the rice with the remaining heat, and the crispy rice is ready. After the crispy rice is done, take out the rice and leave the crispy rice in the pot. Then pour the rice soup into the pot and boil. The browned crispy rice and the rice soup give off a strong burnt aroma. After eating the rice, drink another bowl of crispy rice. Porridge, not to mention how beautiful it is. Can I say that the crispy rice cooked in a large iron pot in the countryside is particularly fragrant?

Nowadays, this kind of crispy rice is rarely available in many places and even in rural areas. Because electricity is now more convenient, everyone has begun to use rice cookers to cook rice, which is convenient and saves trouble. But I particularly miss the crispy rice cooked in the countryside using firewood and big iron pots. There are fragrant grains of rice on the top, and the golden rice crust below. After shoveling the rice, use a shovel to separate the rice crust from the iron pot. It will be brown and crispy. Apply a little fermented bean curd on top or add a few slices of chili to stir-fry the meat. Inside, take a big bite, the crunchy texture, the rice flavor of the crispy rice, the salty flavor of the vegetables, and the faint fragrance of firewood are simply delicious on earth.

If you have bad teeth, you can pour the rice soup drained out when making crispy rice on top of the crispy rice, and press it hard with a shovel to make crispy rice porridge. It has a strong aroma and is thick and smooth on the palate. With a few sprigs of chili and radish made in the home jar, you can drink three big bowls without any other vegetables.

If you are a child, put a spoonful of brown sugar in the rice soup. The taste and nutrition are better than the current milk.

Crispy rice is really the most delicious and natural food in rural areas, suitable for all ages.

I am @有艺也有修. I wish you a happy life!

The delicacy "Lard Dregs" in the countryside

In most rural families, three meals a day are simple meals. Even so, there are indeed many delicacies, which is really thought-provoking. . If someone asks me, what is the most delicious and particularly delicious thing in the countryside? I personally think that one of the most delicious delicacies in rural areas is "lard residue". Every time my sister-in-law makes lard at her house, the fragrance of the lard will float far away, and the more I smell it, the more I want to smell it. That feeling.

Today I will share with you the delicious food made by my sister-in-law in the countryside using lard residue?

Required ingredients

Tofu, lard residue, red sweet potato starch, coriander, onion, ginger, garlic, soy sauce, MSG, alcohol salt, pepper oil

Preparation method

1. Cut the tofu into 1cm square slices. Chop the lard residue into small pieces. Wash and chop coriander. Cut the red sweet potato starch into small pieces, blanch in boiling water and remove.

2. Put white oil in the pot and heat it until it is 50% hot. Stir the pot with onion, ginger, garlic and rice, add lard residue and stir-fry. Then add soy sauce, clear soup, refined salt, tofu and red sweet potato. powder, add MSG after boiling, thicken with water starch, drizzle with pepper oil, sprinkle with minced coriander, mix well and serve.

Tips

Cook lard on a low fire throughout the process to avoid burning the oil residue and destroying the taste and ingredients of the oil. When the oil is low at the beginning, you can Stir to heat evenly. Adding some salt or sugar before the lard solidifies can extend the storage time. After the lard is completely cooled, it will be in the form of a white paste. The cooked oil residue will not be wasted, and it is good for stir-frying or making stuffings. Lard not only has nutritional value but also has many wonderful uses. Rub a small piece of lard into the dough of steamed steamed buns. The steamed buns will be puffy, white, sweet and delicious. When cooking old rice, add some lard and a little salt and cook it. The rice is soft and delicious.

Well, through my introduction, let’s talk about whether lard residue is a classic rural delicacy.

Northeastern pork-killing vegetables, sauerkraut and white meat Sichuan blood sausage.

Hello, I am Yamei Food, and I am very happy to answer your questions!

As a rural person, I have too many classic delicacies, such as the Shoudao Zhi here. Every household makes it during the New Year and festivals. It is very delicious, with green onions and stir-fried. Nice peeled peanuts and fried shrimps. Some put mung beans and peanuts. Some put shredded coconut, sugar, and peanuts.

There are so many classic delicacies in the countryside!

I have a reliable answer.

Among Hakka people in rural Guangdong, Leicha is the most beautiful and fragrant delicacy.

Leicha can be said to be a household name, a delicacy suitable for all ages. No matter which family has this unique skill, it is used to entertain guests, or as a snack between friends, there will always be such a bowl of fragrant tea. Leicha.

Rural Leicha is made from several spices, stir-fried, cooked peanuts and sesame seeds swaying in a tea bowl.

Leicha is roughly divided into two types

There are Zhaicha and Camellia oleifera

Zhaicha uses tea leaves, cooked peanuts and sesame seeds in a Leicha bowl. Use a tea stick to beat them until they are fine, then add mint and salt, then add fresh boiled water and stir evenly. The tea will be gray in color. Put it in a bowl and take a sip. Rich peanuts, sesame and mint. , tea flavor, the combination of these flavors is really thirst-quenching and appetizing, coupled with some flavorful fried rice, it’s so fragrant... So you must go there.

There is also camellia oleifera, which is even more fragrant

There are a few more steps to make the camellia oleifera. First, you need to pick several spices, including mugwort leaves, mint, white thorns, and coriander. Celery and green onions are all fine as long as they match the fragrance and are edible, but the most important ones are the ones above.

Wash it after you pick it, put some oil in the pot, stir-fry it with some lard residue, add salt, put it into the tea bowl, and then pour it into fresh boiling water. Good guy, That bowl of dark green oil tea, tsk tsk tsk tsk [gnash teeth]. This is paired with shrimps, mushrooms, green vegetables and various beans, and the dish is really fragrant and delicious. Sorry, you may be all greedy. [呲呲] It’s really fragrant and fragrant, I hope Can satisfy you. Below is my production video.

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Let me recommend the Dai flavor of Yunnan: the first dish is boiled chicken with sour papaya, the second dish is grilled fish with lemongrass, and the third dish is Cucumber, the fourth dish is tiger skin green pepper

Hello, I am "Kitchen Deep as the Sea", I am very happy to answer your questions.

Nowadays, it seems that the delicious delicacies in rural areas are all encountered when I was a child. When I grow up, I always feel that these delicacies are not as fragrant as when I was a child, such as Yuqian Wotou, steamed sophora flower vegetables, pancakes, etc. The recipe remains the same and the taste remains the same, but people are constantly changing. With different mentality, the feeling after tasting is also different. The rural food we eat now is not only for the deliciousness, but also to recall the purity and experience of our childhood. The childishness that can never go back.