medium spice Recipe

boiled pork slices

boiled pork slices

PresleyJerde

Another widely accepted Sichuan cuisine-boiled pork slices<br /> It is obviously a spicy and enjoyable dish, but it has a bland name<br /> Interesting, maybe this kind of contrast effect is what you are pursuing<br /> Every time this famous dish is served, there is pressure<br /> So to reiterate, this is our boiled pork slices<br /> I don't know if it's authentic or not. Anyway, my friends often ask me to cook this dish when they come home for dinner. They all sweat profusely and say that they are enjoying it.<br /> Moreover, I also made this dish last time when Brother Lin and his fellow Sichuan villagers came to our house<br /> No one says they don't like it, but I usually use Sichuan green sesame peppers when I cook it, and the amount of pepper and pepper is two or three times that of today's.<br /> We have all been a little angry these days, and we have just run out of green peppers at home, so it is relatively light.<br /> I ordered this dish several times when I went to Chengdu, as well as boiled fish<br /> The fragrance is really fragrant, but I still can't get used to the strong numbing force of the super large amount of pepper.<br /> I always feel that after an authentic Sichuan meal, my tongue is not my own. It is not spicy, it is numb<br /> That feeling is enjoyable and brings a little pain, haha
Secretly made delicious cabbage and fermented bean curd

Secretly made delicious cabbage and fermented bean curd

MontanaHoeger

I saw on some websites that the original version of my family folk dish had been reprinted, and the author's name became anonymous, and the source was all from the Internet. Seeing this, I was happy, but I also had an indescribable feeling. I am happy that I can see that someone likes my small dishes and uses them in life. This is my original intention; but my hard-working originality has been quietly plundered, and I feel a little uncomfortable. <br />Since 2008, I have recorded in pictures and words some of the traditional folk dishes in my hometown that I know how to cook. About a year ago, I introduced the method of making this small dish in Gourmet China. Because I had just registered at that time, I didn't seem to have the authority to do too many actions. I found this text today and looked at it. It also showed an anonymous name. Hehe, I clearly remember that this text was posted by myself, and I can't figure out why my own name was not displayed. <br />Today, I took the opportunity to officially write a blog in Food China to reveal the identity of the original author of "Cabbage and Bean Curry". In the future, I will borrow the blog of Food China to slowly put on some small dishes I can cook. The original intention of writing these is to record my memories of life. I hope that my children can see my mother's words when they grow up and remember her mother's taste. At the same time, I also hope that my words can bring convenience and joy to the lives of more friends. <br /><br />This fermented bean curd is moldy tofu, which as the name suggests, is to make the tofu moldy. In particular, this can only be done when the winter temperature is below 8-10 degrees during the year. In other seasons, the temperature is too high to be suitable for this kind of fermented bean curd.