salty and fresh Recipe
RobertoSanford
The older generation of Hubei people follow this tradition. During the New Year, there are two dishes that must be cooked, one is meatballs and the other is fish balls. In Hubei, meatballs are called "Yuanzi" or "Yuanzi", while fish balls are called "Yuyuan" or "Yushen". <br />I remember when I was a child, every night on New Year's Eve, the children at home would be watching TV or setting off firecrackers, while the women at home would be chopping meat or fish. After the chopping was over, it was the turn of the men at home to come on stage, rolling up their sleeves and waving their arms to beat hard. At that time, there were no modern tools such as mixers, and making fish balls or meatballs was all up to manpower. At that time, on New Year's Eve, dozens of people would eat the reunion meal together. Grandma always had to make a lot of meatballs and fish balls, and the reunion meal was finished. Ask each family to bring some back, so the workload of chopping and beating meat can be seen as average! In my impression, when making fish balls and meatballs on the night of New Year's Eve, I used a large basin for bathing to fill filling. In the twelfth lunar month of the cold winter, my father went into battle with bare arms. Although he was sweating, his face was full of joy. Because it was the New Year and reunion. After a year of hard work and frugality, everyone sat together with Meimei and had a sumptuous New Year meal, which was the best reward for themselves and their families. <br />I wonder if this New Year's Eve dinner mixed with sweat, noise and laughter still exists in your memory?
FreidaDonnelly
The temperature is rising in a straight line these days. If you stay in the sun for a longer time, people will feel like they are about to explode. In the hot summer, you really have to take good care of yourself. At this time, Cantonese people like to order more soups to cool down and relieve heat, such as this winter melon and coix rice and old duck soup. Winter melon can cool off the heat, and coix seed, also known as coix seed, is also a beauty food. It can relieve water, reduce swelling, strengthen the spleen and remove dampness. It can also maintain skin luster and delicate, eliminate acne and spotted finches. Everyone, JJMM, eat it well. Old ducks can detoxify and nourish yin. On a hot day, such a soup can not only clear heat and relieve heat, but also beautify the skin. How good, haha.
SantosMoore
The Beijing snack "Fried Liver" was an improvement of the "White Water Miscellaneous" at Xianyukou "in the late Qing Dynasty. The White Water Miscellaneous is made of sliced pork intestines, liver, heart and lungs with seasonings and cooked in white soup. Because it is not paid attention to seasoning, the production is relatively simple and has become unpopular over time. So the shop owner removed the heart and lungs and changed the name to "fried liver", making it unique among Beijing-style snacks for a time. <br />There have also been many wisecracks on the market that use fried liver as their motto, such as scolding people saying,"Why are you like fried liver? You have no heart or soul." Or satirize people and things who harm each other and say: "Pig Bajie eats fried liver and harms his flesh and blood." <br />The famous fried liver is actually mainly composed of pork fat sausages, with pork liver accounting for only one-third of the total. The method of making fried liver, a Beijing snack, is to first soak the pork intestines in vinegar and salt, rub them, and wash them with clean water for a total of three times. Roughly remove the fat oil, but not too cleanly. Then add alkali flour and salt and rub it carefully. Wash it twice before cooking. After boiling, use slow fire to simmer, and cover the lid well so that the intestines are cooked without running away. After being cooked, cut into small pieces 5 minutes long, commonly known as "thimble sections", wash the fresh pork liver, cut into willow leaf shaped small pieces with a knife, soak them in clear water, control the water content, add a little rice wine and appropriate amount of starch, grab evenly, and then blanch with boiling water for later use. <br />The seasoning for the Beijing snack fried liver is to add the main ingredients into the heated cooking oil, fry them thoroughly, remove them, add raw garlic and stir-fry. When the garlic turns yellow, add a little chopped green onion and ginger, and then immediately add appropriate amount of yellow sauce, stir-fry and place in a jar for later use. In addition, make some good mushroom soup. After the raw materials and seasonings are prepared, we begin to make fried liver. First stir-fry the cooked intestines, add rice wine, add boiling soup and appropriate amount of mushroom soup, then add garlic sauce and a little soy sauce to color, thicken with mung bean starch, add the scalded liver slices and stir well, and finally sprinkle with a layer of garlic. Serve. The following is the specific production;
