medium spice Recipe
EphraimMacejkovic
I haven't eaten stinky tofu for many years. I miss the black gray fried stinky tofu in Hunan very much. I put some pickles on it. When I was working in Shenzhen before, although the defendant was unsanitary, I couldn't help but buy it whenever I saw it ^_^. There is also Hong Kong's yellow stinky tofu. Ten years ago, it sold for 6 yuan per piece. I wonder what the price is now. <br /><br />I haven't eaten stinky tofu for a long time, and I miss it very much. It is sold at the annual Asian Food Festival. It is claimed to be authentic in Taiwan, but after eating it, I can't tell how different it is from the one in Hong Kong. Unfortunately, you can only eat it once a year. Otherwise, why don't you care where it comes from? <br /><br />One day when I was shopping online, I found a father who made fried stinky tofu with Wang Wang Zhihe stinky tofu milk and rice wine. Haha, I have all the raw materials. What are you waiting for? I can make it to satisfy my cravings!!
ShayneSchmitt
The dish "Dong 'an Zi Chicken" was founded during the Kaiyuan period of the Tang Dynasty. It was invented by some restaurants in Dong' an County, Hunan Province. It has a history of thousands of years. <br />Legend has it that although Dong 'an County was not large at that time, merchants from south to north would pass through it, and the market was relatively prosperous. Once, several businessmen who were going north to Chang 'an to do business passed by here. After looking for a restaurant and staying overnight at night, everyone was hungry all the way, so they asked the shopkeeper to arrange meals first. At this time, the kitchen in the inn was already closed. In desperation, the shopkeeper ordered the chef to chop up a few leftover chickens cooked in the day and fry them for the merchants to eat. Unexpectedly, the taste was so delicious and deeply appreciated by the merchants. He couldn't help but ask the name of the dish. The boss had an idea and named it "Dong' an Chicken". <br />After being promoted by merchants all the way, its reputation reached Chang 'an. This dish gradually began to become famous and won the favor of past merchants. At that time, this dish was unknown here, but it was all dawn in Waifu. Even the county magistrate only learned that there was such a famous dish in the county later. In order to find out, he went to taste it himself. After eating it, he felt that the taste was really good. The county magistrate later suggested that the store should use tender chicken to make it taste better, and later changed its name to "Dong 'anzi Chicken". <br />This dish has been continuously improved and has been passed down to this day. This is also called a lucky catch. It was a strange thing. Originally, it was to deal with an urgent need. The shop staff were making a fuss just to make the customers full. Unexpectedly, they produced a famous historical dish, haha! <br />To put it bluntly,"Dong 'anzi Chicken" is similar to twice-cooked pork, except that it uses chicken instead of pork. The method of this dish is also very simple. Today, we will make this thousand-year-old famous dish "Dong' anzi Chicken". The main method is as follows;
ElwinRolfson
"Master Liao" is my grandfather, Xiaopeng, and his ancestral home is Xiangtan, Hunan. In his middle age, Grandpa Liao was a top chef in Changsha. After the founding of the People's Republic of China, he was transferred to Beijing and followed Chairman Mao and cooked for the Chairman. Later, my family moved to Beijing to live in the dormitory of the State Council. My home was just across the street from them at that time. <br />According to Grandpa Liao, Chairman Mao lived a simple life. In addition to work, his favorite sport was swimming. In terms of diet, there are only four dishes, one soup, two meats and two veggies every day. Unless other leaders come and the chairman invites them to eat, the chef will add two extra dishes at will. However, this is rare. The things that suit his appetite most are the braised pork and braised shrimp from his hometown in Xiangtan, but they don't eat them often. They only eat braised pork three times a week. The chairman often said jokingly,"It's time to make a tooth sacrifice to satisfy his cravings," Hehe! Prawns are eaten only once every half of a month. The chairman does not like to eat chicken, so the chef never cooks chicken for the chairman. Stir-fried sour horns with minced meat is a common dish on the chairman's table. <br />We were all surprised to hear it! Grandpa Liao said: "Even if it was his turn to make braised pork for the chairman every time, he would only eat three to five pieces and never eat more, while he only ate two shrimps." The chairman's dietary requirements are the simplest, as long as it tastes smooth, but he never says that the food is not cooked well. If he often cooks for the chairman, he will understand the chairman. As long as he does less food, it proves that he does not like it, but he never asks for anything just because he eats! Chairman Mao loved spicy food all his life. On the eve of the liberation of Peiping, when the Chairman hosted a representative of General Fu Zuoyi, he said on the table: "You are not a hero who cannot eat spicy food." Hehe! Therefore, the chairman likes everything spicy, and no one can persuade him. He thinks spicy is delicious food. The chairman has a heavy mouth and likes heavy and spicy dishes very much. No one can do anything about it! <br />After listening to these stories, everyone is amazed! The life of such a great man is so simple, and these details of life add a sense of admiration that arises from the bottom of his heart! <br />Today, we will make Master Liao's "Mao's Braised Pork". This dish is very simple to prepare. It is just a general cooking method in Changsha, Hunan Province, and does not require frying sugar. Back then, for the sake of Chairman's health, Chairman Mao's personal health doctor advised chefs not to use sugar color, as caramel is not beneficial to the human body. The specific practices are as follows;
