salty and fresh Recipe
JamarcusKerluke
In my memory, the old Wuhan people boiled the leftovers in soup water for breakfast. When cooking, add green vegetables, lard, seasonings, or simmered soup, etc., and eat it hot. This is "hot rice". <br /><br />In my memory, I ate more for breakfast. Especially in autumn and winter, my mother always cooked lotus root soup with leftovers so that our sisters could eat it warmly and go to school. <br /><br />With the continuous improvement of living conditions, hot rice has long withdrawn from Wuhan people's recipes. Today's children may not know what "hot rice" is. <br /><br />As a meal,"hot rice" has been far away from Wuhan people. Perhaps that era had too great an impact on people. In my impression, no meal is more delicious and unforgettable than hot rice...
CadenMraz
My mother flew to Qingdao on Saturday, and my husband was on a business trip to Fuzhou. <br /><br />Only Meimei and I were left in the lively home, and the empty house suddenly became so quiet that it was difficult for me to adapt to. <br /><br />In fact, my mother went to Qingdao to stay for a short time, but she still had too much reluctance. I was used to my mother being around every day. Looking at her busy figure and listening to her nagging, I felt particularly warm in my heart. Even Meimei's spoken words these days have become "I miss grandma, why hasn't she come back yet?" <br /><br /><br /><br />Cooking became a headache when I was young. If I cooked too much, I would waste it, but I would feel sorry for my daughter. A simple meal would be very suitable. It was simple, fast and delicious. All the meat and meat would be ready in 30 minutes. <br /><br />This Tariyaki chicken leg rice is super delicious. While eating, Meimei said that she didn't have to wash her plate today, she could lick it cleanly.
DarwinStracke
Longjing shrimp, as the name suggests, is a shrimp cooked with buds of Longjing tea. It is a famous dish with Hangzhou local characteristics. The shrimp is jade white and tender; the buds and leaves are green, fragrant, elegant in color, and unique in taste. After eating, it is clear to the mouth and appetizing, and has endless aftertaste. It is a unique one among Hangzhou cuisine. The authentic Longjing shrimp uses fresh river shrimps before and after the Qingming Festival. At that time, the river shrimps were big and delicious. However, this river shrimp is out of season, so you can also use fresh prawns instead, which tastes just as good.
WhitneyMorar
Legend has it that in ancient times, there was a beggar who stole a hen. When there was a shortage of pots and stoves, he wrapped the chicken in mud, barbecued it in firewood, and then peeled off the mud after it was cooked. The taste of the chicken was extremely delicious. Later, this clay roasting technique was introduced to restaurants, and after continuous development and improvement, it has become a traditional and famous dish in Hangzhou. Making cowled chickens at home, using soil does not seem very sanitary, and the kitchen is dirty. You can use tin foil instead, which is simple and convenient.
