Lao Lu Zhao

ArnoldoHintz

Fortune is actually a pig's tongue! Moreover, Lu Zhaocai was the top class for Nanchang people to entertain guests in the 1980s and 1990s! Nanchang's Huang Shanghuang and other stewed food shops are located in every corner of Nanchang's urban and rural areas. But nowadays, food insecurity is still affordable and affordable to do it yourself!

braised paddling

IsabellaReichel

Braised rice paddling is a home-cooked dish of Zhejiang cuisine. "Sowing", also known as "throwing water", is a common name for fish tail, which refers to the section of the tail and tail fin of a fish. Due to regular exercise, the meat in this position is particularly tender and smooth. As the saying goes, bighead fish heads and grass tails, and braised paddles made with grass tails are particularly fragrant and tender.

Cheese-bacon roll

LizzieRoob

Ingredients: salt,high-gluten flour,butter,milk powder,fine sugar,qingshui,egg liquid,bacon,dry yeast,Lao Mian

Lao Huo Qingrun cabbage soup

NicholeEmmerich

Ingredients: red dates,carrot,dried cuttlefish,Jiang,qingshui,pork bone

Boiled Jiwei Prawns

DemetrisStamm

Xiaopang and I both love to eat seafood. When I was a child, I had a severe allergic reaction to seafood. I remember one time I really craved crabs. Before taking it, I took a medicine, and after eating crabs, I replenished it again. The final result was There were no bumps on my face, no bumps on my body, and a bump on my neck. It was painful for several days! But my allergic condition has improved a lot after I grew up, and now I have no problem eating many things! Today, I made this original Jiwei shrimp. It is simple and delicious!

Jiaohua baby chicken

AglaeKlein

Ingredients: salt,winter mushroom,shrimp,pork belly,spring chicken,soy sauce,onion,Jiang,octagonal,pepper,oyster sauce,clove,Maletia japonica,pig net oil,baking paper,Wong nai

braised paddling

MossieRosenbaum

Braised paddling is one of the recipes of Zhejiang cuisine. It uses green garlic as the main ingredient. The cooking technique of braised paddling is mainly braised, and the taste is salty and delicious. Famous Shanghai-style dishes. It is made by braising the tail of a herring (i.e. paddling). The craftsmanship of this dish is very particular. It has to be turned over several times and the fish tail is constant. It is very difficult. Palate: The dish has a red and bright color, thick marinade, fat, waxy and oily, and smooth and tender meat. "Sowing", also known as "throwing water", is a common name for fish tail, which refers to the section of the tail and tail fin of a fish. The tail of carp has been regarded as a treasure in ancient times. Li He's poem "Dike Song":"Lang eats the tail of carp, and I eat the lips of orangutans." The braised paddling uses fresh herring tails as seasoning, which is "fragrant and delicious than carp tails." <br /><br />Herring is a freshwater fish, and my family doesn't like it very much, so I switched to cod with more meat and less thorns instead. We are an amateur food enthusiast, and we can't make professional cuisines. We just make some home-cooked dishes. Therefore, there is no need to be harsh on those ingredients, which vary from person to person. That is to change the variety and make delicious meals for the family to enjoy.

Oyster yellow running egg

JosefaHyatt

Oyster yellow running egg, Zhejiang cuisine. It is made with oysters and eggs as the main raw materials, supplemented by shallot, rice wine, salt, lard, monosodium glutamate, etc. The oyster yellow is tender and fragrant, and the eggs are soft and oily, delicious and nutritious. It has the effects of nourishing yin, nourishing blood, and regulating anemia.

Hydrangea pot rice roll

JayneKoss

"Hydrangea Pot Ta Cai Rolls" is a dish created later in Wenzhou and Ningbo. It is not traditional Zhejiang cuisine, but this dish is very popular in some restaurants in Wenzhou and the price is not expensive. I went to Wenzhou two years ago. I tried this dish on a business trip. <br />Today, we will make this southern Zhejiang-style "hydrangea pot rice roll". This dish is relatively simple to make, mainly a kung fu dish, but it is also very affordable to eat. The main recipes are as follows;

Dongpo eggplant

RusselRunolfsdottir

Eggplant, called Liushu by Jiangsu and Zhejiang people, and dwarf melon by Cantonese people. It is an annual herb in the Solanum family, and is a perennial in the tropics. The fruits produced by it can be eaten by Dongpo eggplant. The color is mostly purple or purple-black, and there are also light green or white varieties. The shapes are also round, oval, pear shaped, etc. <br />Dongpo eggplant is a Zhejiang dish that imitates the method and taste of Dongpo pork. The salty aroma is soft and rotten, and the taste is delicious.