What kind of food is your hometown memory?

Hometown dishes are full of memories, and they are hometown rice noodles.

When I was a child, my grandmother would make 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, stir-fry Chili peppers with bean sprouts or shredded cucumber, and sit together with a dozen people. You will have a bowl of rice when you eat, and he will be very happy. When farmers are busy calling for live contracting, it is convenient and time-saving to steam a dozen to call them.

Few people steam noodles by themselves now. If you want to eat, go to the leather store on the street and eat a bowl or two. It's not that I don't want to do it, but it's difficult to steam dough with rice now. In the past, local rice was used, and the taste was hard. The noodle shop also bought rice specially steamed dough or added other things, so it can't taste like it did when I was a child. No matter where I go home, I always want to eat a bowl of steaming dough. The food is hot and spicy, and there is no taste of dough, so I miss the taste of childhood 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, a small village on Bashang. The food in my hometown mainly includes oil noodles and sesame oil. When I eat oily noodles, I think of my hometown. Oil noodles make all kinds of food, such as noodles in jiaozi.

Today, I will share with you the method of filling oat noodles with wild vegetables in jiaozi, that is, the jiaozi made for us by my grandmother when I was a child. It's really great. Dumplings are thin and stuffed, and they taste like home when eaten.

Jiaozi ingredients of oily potherb:

500 grams of vegetables, 500 grams of oat noodles, 2 potatoes, salt, chicken essence, soy sauce, sesame oil and pepper noodles.

Exercise:

1. Peel the potatoes, clean them, pour them into the rice cooker and stew for 30 minutes. After cooking, pour an appropriate amount of water into the pot, take it out and drain it, and cut it into pieces for later use.

2. Take out the potatoes, cut them into shreds, put them together with vegetables, add salt, chicken essence, pepper noodles, sesame oil and onion ginger, and stir well for later use.

3. Make oat flour into smooth dough, pull it into small doses, roll it into a circle, wrap it with stuffing, steam it in a steamer for about 13 minutes, and then take it out of the pot.

(hint)

Jiaozi is a kind of hometown food with soft and tough taste, smooth skin and wild vegetable flavor.

I hope it helps you. Pay attention to Brother Youmian's cooking, and it's not rough. Goodbye.

Keywords sour soup, frying pan, tofu,

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 and cabbage leaves!

When steaming, wash the vegetables that need to be steamed overnight, then brush with vegetable oil and appropriate amount of flour, mix well and steam them on the steamer. Steamed vegetables can be mixed with garlic and other seasonings! Please help yourself. Whoever 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 of chopped green onion and pepper oil, night sugar and white flour baked and fermented with sesame seeds and sawdust. Its characteristics: soft skin, salty and sweet, very delicious. My grandmother's parents brought me up when I was a child. My grandfather goes to the neighboring village to sell sesame oil and walk around the streets every day. Besides carefree play, there is one thing I have to do every day, and that is always looking forward to grandpa's coming home. Because every time grandpa comes home, he will bring me delicious food.

I remember that my grandfather brought the most biscuits. Every evening, he and his friends play wildly outside, and every time my grandmother calls her nickname all over the street. Hungry, don't wash your hands when you go home. I grabbed the biscuits and chewed them. The smell of sesame seed cake is accompanied by the smell of soil on your hands. I think it is the most delicious food in the world. At that time, before I went to kindergarten, that land was my school. Life at that time was 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 cooking!

As a Xinjiang native, nothing tastes better than Xinjiang saute spicy chicken, from snacks to big dishes. Now let me share the production method of Xinjiang saute spicy chicken!

Ingredients: one Sanhuang chicken, two potatoes, onion, ginger, garlic and green pepper.

Ingredients: dried pepper, Amomum tsaoko, cinnamon, star anise, fragrant leaves, pepper granules.

Production method: Chop chicken into large pieces, cut potatoes into hob pieces, chop onions, ginger and garlic, and cut green peppers into pieces.

Heat oil in the pan, add sugar and stir fry until brown, then add chicken pieces and continue to stir fry. Stir-fry 10- 15 minutes to make the meat of the chicken more compact.

Add dried peppers, onions and ginger until fragrant. Then add raw materials to extract fresh, then add Amomum Tsaoko, Cinnamomum cassia bark and Illicium verum leaf to continue stir-frying.

Stir-fry for 5 minutes, add potato pieces to hang oil, stir-fry potatoes until they are 4-5 ripe, and add water (more than chicken). Stew on medium heat 15 minutes.

/kloc-after 0/5 minutes, collect the juice on the fire. When the potatoes are completely cooked, add the green pepper and minced garlic and stir fry for 10 second, then add a little vinegar to the wok!

The delicious Xinjiang saute spicy chicken is ready. Below is a photo of my saute spicy chicken. If you want to see the details, you can see them in my works:

When it comes to hometown dishes, the first thing that comes to mind is boiled chicken in Zhanjiang, Guangdong.

Every time I go home, my parents cut the chicken into pieces.

I'm happy to answer this question. My hometown is in western Guangdong, and there are many delicious foods. Some of them have remained in my memory, which has been unforgettable and memorable!

"Mom, can you steam vegetables and steamed bread today? I really want to eat vegetables and steamed buns. " "No problem, there are amaranth at home, so steam amaranth and steamed bread."

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 fragrant stuffing and steamed in a pot. Simple and delicious, and it has a special flavor. This steamed vegetable bag was often cooked for my brothers and sisters when I was a child. There is no staple food steamed bread at home. When I don't want to stir-fry, I steam a pot of steamed bread, which has both vegetables and noodles, so when I cook steamed bread at home, I don't have to stir-fry, killing two birds with one stone.

My home is a rural pot. After my mother folds the steamed bread and cuts it into small pieces, she will stick it around the pot. When steamed, it is steamed buns, which is my favorite. Then I put some soy beans under my mother's own. The crispy and steamed stuffing on the outer layer can be bitten down at the same time, and even make a "pop" sound. Crispy and delicious, the taste is really memorable. You can eat three or four meals at a time.

Stuffing in steamed stuffed buns can also be varied, mainly vegetarian stuffing, 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 determined according to the season. For example, you can eat amaranth now, and now you mainly use amaranth stuffing to cook steamed buns.

Amaranth buns are uncovered, and the rich stuffing occupies every inch of space. Add your own pickled beans, and the salty steamed buns, which were slightly light, instantly become full of flavor. Although I don't need a pot at home anymore, I still often make steamed buns, and children like to eat them. It can be said that steamed buns represent my memories of my hometown.

Let's share the first method of Fuyang amaranth steamed stuffed bun and prepare ingredients.

The amount of flour is determined according to the number of people eating, and the amount of amaranth is appropriate.

Second, deal with ingredients.

1. Wash the amaranth one by one. You'd better spill the water when washing. Don't leave too much water on the dish, control the water for later use.

2. Mix the flour with the slightly soft dough and knead it with cold water until the surface is smooth, which makes you feel very tired. After reconciliation, let the dough simmer for about 15 minutes, and then knead it easily into smooth dough.

3. After the amaranth is drained, add a spoonful of cooked oil or sesame oil and mix well to lock the water, then add a proper amount of salt, chopped green onion and chicken essence and mix well for later use.

Third, make food steamed bread.

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 piece of damp cage cloth on the steamer grate, and put the cut vegetable buns evenly on the cage cloth.

4, the water can be boiled for fifteen minutes.

Hello everyone! I am a great gourmet mother. If you want to say what kind of food is the memory of your hometown, it is Chaoshan food and Meizhou food.

When I was a child, we lived in Chaoshan, not far from the seaside. Fishermen often steam the caught marine fish on bamboo rafts and sell them at home. They are all kinds of marine fish, one after another. I remember 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 will not be stupid enough to put it on each stack as much as possible, so whether there is Balaam fish has become a selling point and a reason for bargaining. In fact, a pile of fish is only two yuan, which is enough for a family. It's a good deal.

In this way of selling fish, we locals sell cooked fish. The cooked fish sold is fresh and steaming. We all buy it and eat it directly. We don't need to dip it in, and it won't smell bad. Because it is a marine fish, it is a little salty and naturally sweet, but it can't be compared with the frozen marine fish in the supermarket now. I really miss the smell of steamed fish.

In addition to steamed fish, there is also a kind of Chaoshan cuisine called pouring and frying, which makes me miss it. This delicious food is wrapped in a thin yuba bag, beaten for thousands of times, and then fried in an oil pan. Fry until golden brown, slice and eat. It smells good. At that time, everyone was poor and only ate during the Chinese New Year.

I remember once my mother took her daughter to town to see the movie Flower Girl on a whim. After watching the movie, it was already past one o'clock in the afternoon. My brother and sister were so hungry that my mother couldn't save any money. She led our brothers and sisters to the market to eat noodles. The noodle pot is fried with that delicious food called pouring and frying, and the smell of noodles mixed with meat makes people drool. Mother saw the gluttony of our brother and sister, so she asked for some stuffing and stir-frying. Each of us cut a few pieces and put them in a bowl. I haven't forgotten the fragrance for so many years, but I can't remember the plot of the flower girl for a long time.

Speaking of Chaozhou-Shantou cuisine and Meizhou cuisine, because my mother is from Meizhou, every holiday, my mother will cook Meizhou Sanniang, Mei Cai braised pork and Meizhou pig's foot braised pork for us ... I like everything, but the bowl of pork soup is what I can't stop.

In fact, the raw materials for making pig offal soup are Pupu's pork and pig offal. Meizhou people can make such delicious soup without secret recipe.

The bottom of the pig soup is cooked with bones from various parts of the pig for one night. Pork, pork intestines, and pork liver are all boiled in a soup bottom and cooked with Q pellets. As soon as the fragrance comes out, it will spread all over the streets and lanes, 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 I can't stop drinking. It is no exaggeration to say that Meizhou is not 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 food, especially those I can't forget.