Fried pork slices with tofu wrapped in cloth bag

CeciliaZiemann

We also call it tofu cake, which is made by pressing it into pieces with a cloth, so it is called cloth tofu. Chaozhou tofu and fragrant dried tofu are similar. This tofu is firmer and has some small holes in it, making it easier to taste. An elderly person in the family sells tofu. The tofu he makes is very delicious, has a strong bean aroma, and is not too hard, but is softer and fluffy. Every morning at 3 or 4 a.m., he would get up and start making tofu. When he was in his hometown, he could often see his craftsmanship and miss the taste very much. The taste of tofu is relatively light. I like to use meat slices to make it, and it is best to use pork belly. The aroma of meat can blend with the taste of tofu, remove the fishy smell of tofu and increase the aroma.

steamed udon in patterns

MarielaBoehm

Udon is a Japanese pasta made from wheat. Along with soba noodles and green tea noodles, Udon is one of the three major noodles in Japan. It is an indispensable protagonist on the Japanese table. Udon noodles are mixed with salt water to make the dough more muscular, then rolled into large cakes, and stacked into noodles. <br /><br />I like Udon noodles mainly because of its taste. Not as smooth as our noodles in China, the taste of udon noodles is somewhere between noodles and rice noodles. They are soft and have a slight elastic texture, but they are not as hard as pasta and are very delicious. Strict Japanese people are quite strict about the making of udon noodles, with special regulations on thickness and length. When eating China noodles, I like fine noodles best, but for Japanese noodles, I prefer the rough texture of Udon noodles and fall in love with these chewy noodles that can be eaten by biting. <br /><br />Most people eat udon noodles while cooking, but I find that it is also delicious when eating them steamed. The noodles can better absorb the soup, have a softer and more Q taste, a good balance, and a more layered taste. It seems that my attainments in steaming food have improved more and more!

Threaded fresh meat bag

YasmineKoch

This kind of threaded bag is often used in Western Pastries and is often used to make meringue. During this production, Western Pastries were used to make local cuisine.

Mushroom bacon pizza

HayleeMcKenzie

Ingredients: salt,onion,Pleurotus eryngii,water,oil,yeast,bacon,masu

Spaghetti in vegetarian red sauce

ZellaBarton

Ingredients: salt,oregano,cheese powder,onion,carrots,Pleurotus eryngii,basil,sugar,oil,garlic,cheese slices

Thousand layer purple potato fresh meat pie

GeneSteuber

This purple potato two-color fresh patty uses Henan's local pasta production method to interpret the essence of western food. The temptation given to us by the kitchen is like this, and it often surprises us. The original production was made of high-fat dough. When making locally, reduce the amount of oil used. According to the China style roll making method, oil is applied layer by layer to create a thousand-layer effect. The addition of meat filling plays a finishing touch and cannot be omitted.

Salt-water shrimp

SherwoodShields

Salted shrimp is a traditional specialty here. Because of its bright red beauty, tender and clear taste, it is now spread all over the country. <br />Seafood is to maintain its original flavor. <br />Salted shrimp is simple to make, but the freshness of the raw materials is very high, so now it has become a consideration for the restaurant when ordering this dish.

White radish mixed with jellyfish

BillieSchaefer

Mixed jellyfish is a traditional seafood dish in our hometown. <br />Stir it with radishes to make the dish crispy and refreshing.

stir-fried gluten with celery

YeseniaDuBuque

Celery has the effect of lowering blood pressure and blood lipids. <br />Use it with gluten and add a little oyster sauce to make simple home-cooked dishes taste more delicious.

Grilled pomfret with bean paste

ViolaHyatt

Nutritional value of pomfret<br /> 1. Plain fish is rich in high-quality protein, the content is about 20%, and is rich in essential amino acids for the human body, and has a very high digestion and absorption rate. <br />2. The fat content of plain fish is high and most of them are unsaturated fatty acids. <br />3. Plain fish is rich in trace elements, especially calcium, phosphorus, potassium, magnesium and selenium.