What is one dish you often crave and love? Is there anything special?

Northeastern cuisine, because I am from the Northeast, I often like to eat dried tofu with hot pepper. The taste of hometown. Let me share the simple recipe of this dish below.

The following are the amounts of side dishes commonly used on household plates

1. Prepare two sheets of dried tofu.

2. Cut the bell pepper into sections with two hobs. (Or two other varieties of peppers.)

3. 100 grams of pork belly, sliced ??and set aside.

4. Onions, ginger and garlic for later use

5. 5 spicy millets (you can leave them out if you don’t like spicy food)

Let’s start the formal process

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1. Cut the dry tofu into diamond-shaped pieces. Put boiling water in the pot. Add two grams of edible alkali and blanch the water in the pot for two minutes. Take it out quickly and take a shower. spare.

2. Heat the wok and pour an appropriate amount of oil. Stir-fry the pork belly until the oil comes out. Add the green onion and ginger slices and stir-fry. Add an appropriate amount of 13 incense and stir-fry until the aroma is released.

3. Add the dried tofu with drained water. Add a small amount of very fresh light soy sauce, salt and chicken essence. Add boiling water over dry tofu

4. Add chili. Cover and simmer for three minutes.

5. Open the lid and add chili millet and minced garlic.

6. Add starch water to make the dry tofu thicker.

A very delicious Northeastern home-cooked dish, dried tofu is ready. If you like it, you can try it. It’s very delicious.

When I was a child, I lived at my grandma’s house, and my grandpa’s favorite dish was the hot kidney flower. Gradually, I fell in love with the taste.

Every time my grandma cooked it and put it on the table, my cousins ??would eat up all the soup with their chopsticks. In the end, I would pour the soup into my own bowl as quickly as possible without mercy. As I smacked my lips, I imagined how great it would be if the pigs were covered in kidneys.

Ingredients:

400 grams of fresh pork loin, appropriate amount of lettuce; gravy (salt, monosodium glutamate, pepper, cooking wine, soy sauce, water starch, sesame oil), dry starch, ginger slices , garlic slices, green onion segments, vegetable oil, cooking wine, salt.

Method:

1. Peel the lettuce, wash and cut into strips; remove the fascia from the pork loin, wash it, cut the kidney into strips, add cooking wine, salt, and dry starch to marinate until the flavor develops.

2. Pour vegetable oil into the wok and heat it up. Add the kidneys and stir-fry until they change color and serve. Rinse the wok, add oil and heat it up. Saute the green onions, ginger slices and garlic slices. Add the lettuce strips and stir-fry. Mix well, add kidney flowers, add gravy, stir-fry over high heat until the juice is reduced.

I am June. I share some delicious dishes every day. I also hope that in this way, I can become good friends with everyone, communicate more, and interact more.

Steamed chopped pepper residue. The most delicious food in the world.

I am from Qingyuan, and the most delicious dish in Qingyuan is Qingyuan chicken. No Qingyuan chicken can escape the hands of Qingyuan people alive. Of course, the most glorious way for a Qingyuan chicken to die is to become a white-cut chicken!

The skin of the cooked white-cut chicken is slightly golden, and when the chicken is cut open, the juice still flows out. The juicy white-cut chicken has smooth skin; the skin is crispy and elastic, the meat is smooth and chewy, and the chicken flavor is rich and sweet.

It’s really delicious. The first time I ate it, I wanted to eat it a second time. I wanted to eat it every day and every time. Oops, I love this braised pork so much. Twice-cooked pork is a dish that often appears on my family's dining table. The meat slices are in the shape of lamps, fat and thin are connected, the color is bright red, fat but not greasy, the green and red peppers are distinctly red (you can also add lotus white and green peppers), and the aroma is fragrant. Pork belly, the meat is fresh and tender, with distinct layers of fat and lean. It is delicious when used to make braised pork or braised pork with pickled vegetables. It melts in your mouth and leaves a fragrant aroma on your lips and teeth.

It tastes like nothing you have ever tasted before and is so fragrant that it makes your mouth water.

Take a piece of pork belly, add two spoons of cooking wine, two or three bay leaves, two star anise, a few slices of ginger, two cloves of garlic, and a small handful of Sichuan peppercorns. Cook until chopsticks can be inserted through.

Put it out in cold water and cut into pieces.

Cut into slices, not too thick.

Appropriate amount of green and red peppers. You can’t eat spicy food without adding garlic sprouts. Lotus white peppers are fine

Chili peppers can be cut with a hob

Chop garlic

One onion, shredded

When ready, you can pop the pork belly

Stir the pork belly a little dry so that you don’t get tired of eating

Stir-fried When it's almost done, add garlic, onion, and green and red pepper

Stir-fry until fragrant. You can add some oil and chili pepper

Add a little salt and stir-fry evenly. OK

You can load the disk. Super fragrant! The appearance and taste are good!

Is there anything you want to eat?

Fish! Steamed fish, fried fish, pan-fried fish, fried fish. When I was a child, my living conditions were not very good and I didn’t have much money to buy meat. My elders or brothers would go fishing to add food to the family, and then I would follow suit. They went out to play, and the feeling of happiness and contentment is still so childlike and beautiful when I think about it now. I think it's not just that we like to eat a dish, but that this dish reminds us of those beautiful memories!

There are thousands of kinds of delicacies in the world. If you want to eat something every day, that is scrambled eggs! Scrambled eggs! ! Scrambled eggs! ! !

Although my family was not particularly poor when I was a child, the overall level of that era was very low and the social material supply was meager and monotonous, which could not satisfy my little yearning for a better and happy life.

But there are always chickens. At that time, who in the countryside didn’t raise a few old hens at home? Many households rely on this "chicken butt bank" for their cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking, and cooking.

My family keeps seven or eight chickens all year round. Of course, there must be a proud and beautiful big rooster among them.

Basically, I can guarantee five eggs every day and save them all. When you have saved enough for ten days and a half, you can sell it on the street and buy some daily necessities such as oil, salt, sauce and vinegar.

Sometimes my mother would look at us looking eager and greedy, so she would break a few eggs, mix them quickly with chopsticks in the coarse porcelain tiles, and add a handful of fresh leeks just cut from the private plot. , fried in lard and served. oops! The bright yellow ones are eggs, and the green ones are leeks. They smell fragrant and make you greedy just looking at them... In the blink of an eye, a plate full of scrambled eggs with leeks is completely gone.

Until now, every time I go to a restaurant to eat, if I want to order something, there must be one dish, which is scrambled eggs!

Egg dumplings were a dish that could only be eaten at banquets when I was a child. Rich in nutrients, suitable for all ages. Conditions were not good at that time, so I thought everything with meat was delicious, especially those with meat fillings. In my family, my mother’s reward for passing the exam is pure meat dumplings. If you want to eat egg dumplings, you can only perform well in all aspects, and your parents can take you out for a banquet to show your face. Only then can your wish come true. Now think about whether this is also the way of parenting of the older generation!

Egg dumplings are delicious and the meat filling is easy to prepare, but the egg dumpling wrapper is difficult to make. When I grew up and started a family, I wanted to eat it myself, so I asked the elders in my family for advice on how to make egg dumpling wrappers. Just add an appropriate amount of cooking oil to the egg liquid and mix thoroughly. When making egg dumpling skins, you don't have to smear oil into the pot every time you make an egg dumpling, and such egg liquid will not stick to the bottom of the pot. The filling of egg dumplings is prepared according to the ratio of half a pound of minced meat and one egg white. The resulting meat filling will be particularly tender.

Yes, braised eggplant, white rice

One of my favorite dishes is undoubtedly the spicy hot pot shrimp. Spicy food is definitely everyone’s favorite, after all Only such hot food can ignite the passion of youth. I like dry pot shrimp because my favorite food is bean sprouts and shrimp, and this dish perfectly combines bean sprouts and shrimp. In addition, what attracts me is its unique spicy and fragrant taste. The shrimp meat is crispy and super tasty, and there are also some celery, soybean sprouts, lettuce, potato sticks, vermicelli, lotus root slices, etc. In addition to eating shrimp, you can also eat many side dishes. Now let me talk about the secret of making dry pot shrimp.

The process of making dry pot shrimp is relatively complicated, and the most important step is to process the shrimp. Since there are shrimp lines on the shrimp, these shrimp lines must be removed, otherwise it will affect the overall taste. Use a toothpick to directly pick out the shrimp line at the second section of the back of the shrimp.

If you want the shrimp to taste more fragrant after being cooked, you can also cut the back of the shrimp directly, so that the shrimp will taste better.

The processed shrimp must be seasoned in advance. Put all the shrimp into a large container, add an appropriate amount of salt and cooking wine, and while removing the odor, you can also soak the shrimp in some salt. Next, put some oil in the pot, and then start frying the shrimp. In order to make the taste of the dry pot shrimp richer, we also need to fry some peanuts and put them in. Then pour the oil and add onions, ginger, and pepper. , dried chili peppers, and hot pot base ingredients start to stir-fry continuously. When all the spices are overflowing, you can put the shrimps into the pot. After this, quickly add cooking wine, then add celery, soybean sprouts, and lettuce. , lotus root slices, etc., also add a little sugar at the same time, stir-fry a few times quickly, put the peanuts that have been fried in advance directly into the pot, stir, and it can be quickly served.