salty and fresh Recipe

stir-fried bamboo shoots with pork belly

stir-fried bamboo shoots with pork belly

GenevieveMonahan

Bamboo shoots are a good thing, especially the tender bamboo shoots, which are crisp, tender and refreshing, and very delicious. However, there are no fresh ones this season, and the ones that keep fresh are also good. The little girl at home and I like them. Fry pork belly, the bamboo shoots will not taste so bland and taste much more delicious. It is one of my favorite methods. The food in the canteen of the unit was not very oily. I had lunch, but my stomach starved to death by 4 o'clock in the afternoon. I went home and quickly bought meat to eat, haha. It seems that vegetarian food is not suitable for me, hehe.
Braised cabbage with spring shrimp

Braised cabbage with spring shrimp

KarleeDurgan

"Spring Shrimp and Cabbage" was named a famous seafood dish in Qingdao in 2004. It is called the top ten representative dishes in Qingdao. <br />"Spring Shrimp Roasted Cabbage" uses spring sea catching prawns, stir-fry the shrimp brains with oil, and add Jiaodong's big white and tender hearts, and cook them over slow heat. This dish of prawns and cabbage matches well. It is red in white and bright and eye-catching. It can be said to be exquisite and complement each other. <br />It is a famous dish in Qingdao. The authentic raw materials are sea catching prawns and Jiaozhou Chinese cabbage (the one with more leaves), and shrimp oil is also needed. <br />This dish is a mixture of meat and vegetables. The prawns and cabbage are white and red. The taste is delicious. The shrimp is delicious. The cabbage is soft, tender and refreshing. It is very harmonious and delicious. Especially the cabbage absorbs the shrimp soup. It is not just a drop of fresh food. It is a home-made famous dish along the coast of Jiaodong. <br />There is no Jiaodong Chinese cabbage, but we use baby cabbage, which is also very delicious. The most common raw materials make the most delicious taste. <br />The shrimps were brought here by a friend from Qingdao in the spring. At that time, they were still alive and kicking. It was a big box, but I couldn't finish them all at once. I had to put them in the refrigerator with my heart and look at those shrimps. It's a little unbearable!
stir-fried pork with hypsigus marreus

stir-fried pork with hypsigus marreus

DarylCorwin

Hypsigidium marreus is an excellent edible fungus in the northern temperate zone. <br />The taste of Hypsidium marreus is fresher than mushroom, the meat is thicker than mushroom, the quality is tougher than mushroom, the taste is excellent, and it also has a unique crab aroma. The mushroom is rich in nutrients. Every 100 grams of fresh mushrooms contains 3.22 grams of crude protein, 0.22 grams of crude fat, 1.68 grams of crude fiber, 4.56 grams of carbohydrates, and 1.32 grams of ash. The content of phosphorus, iron, zinc, calcium, potassium and sodium is very rich. The content of vitamins B1, B2, B6 and C is also higher than that of ordinary mushrooms. It is a very precious edible mushroom. Since the 1970s, Hypsizus marreus has been popular in the Japanese market and was later introduced to our country. <br />In Japan, there is a saying that "the aroma lies in pine mushrooms and the taste lies in jade mushrooms." <br />When I saw people selling flowless meat in the supermarket, they were the ones with the skin, which were fat and thin, and the ones with a lot of weight. The idea of using Hypsidium marreus mushrooms to cook meat should be the most delicious. <br />Coupled with vegetables, it is fat but not greasy, and the aroma is very tempting. It is also the best way to eat Hypsidium marreus mushrooms.
Smilax glabra ribs soup

Smilax glabra ribs soup

CarmenLemke

Although it is already December, we can't feel the arrival of winter here in Guangdong. We can only say that it's crisp autumn, hehe. The skin is relatively dry in this weather, which can easily cause itching, and people are also relatively hot. Drinking water with Smilax glabra can solve the problem. Cantonese people like to use fresh Smilax glabra to make soup. It tastes fresh and sweet. It can also remove dampness, detoxify and itch. It's good to drink in autumn.