Every time I go to my aunt's house in Northeast China, I have to ask her to make me a pot of "pork stewed vermicelli". It's so fragrant, haha! You have to ask, it's best to use Nagada pork to stew vermicelli, and it's pork belly! It tastes delicious, put some Chinese cabbage in it, and a bowl of the best fragrant rice produced in Wuchang area in Northeast China. Wow, it's more refreshing than being a god! My cousin looked at me blankly; Brother, what, were you born from starvation? Haha! <br />"Pork stewed vermicelli" tastes both appetites and is not greasy. It is much better than braised pork. This dish is a combination of meat and vegetables. It uses potato flour and thick vermicelli, a specialty of Northeast China. It is delicious. The steamed vermicelli is bright and soft, and it will not become sticky even if it is left for a long time. I came specially! In winter, you can also put some pickled cabbage from Northeast China in it to taste even better! Every time my aunt put some hazel mushrooms, monkey head mushrooms or linden tree mushrooms in the Northeast to add special flavor and cannot be eaten in the south. It is said that Zhang Zuolin, the warlord of Northeast China at that time, loved this bite most. Think about it, what the King of Northeast liked, could it not taste delicious? <br />Today, we will make this dish "Stewed with Pork and Rice Strips". We don't have hazel mushrooms or linden mushrooms at home. I improved it and used several mushrooms, which is also very good! The specific practices are as follows;
Ingredients: salt,dumpling skin,Chinese cabbage,mushroom,eggs,salad oil,white vinegar,oyster sauce,corn kernels,sesame oil,peanut kernels,Vegetable Zhixian,Steamed buns and dumplings seasoning
Hehe, I had just arrived in South Korea that day. As soon as I checked in, my Korean friends dragged me out for dinner. After getting in the car and turning around for a while, I felt dizzy. Finally here... South Korea's most traditional building is visited at Shanjiao. It's very beautiful. I like this kind of beautiful scenery and delicious food business... My Korean friends told me that this Korean cuisine is very authentic, especially kimchi. I regretted leaving in a hurry and didn't bring my camera. In order to remember this delicious food, I had to take a picture with my mobile phone, but the effect was not very good...<br /> My Korean friend is a gourmand. I learned a lot about Korean food while chatting with her. Let me talk about the nutrition of kimchi. Among many fermented foods, kimchi has various organic acids such as lactic acid, amino acids, vitamins, minerals and other nutrients. It is a very healthy preserved food. With the fermentation of kimchi, it will be produced in incomparable rich vitamins in other foods.<br /><br /> A, b, b1, b2, b12, c, e, etc.…<br />In addition, it is also quite rich in dietary fiber. Not only that, peppers also promote the burning of body fat, which is the most appropriate for people who want to lose weight. In fact, kimchi has its highest nutritional value when it is moderately fermented. At this time, this is the time when its lactic acid and vitamin content are at its highest. Because kimchi uses chili peppers and garlic, it does not require much salt, so it is an alkaline food with low calories and cholesterol. The nutrition of kimchi comes from the materials used and the fermentation state. The red spicy taste and unique flavor can increase appetite, and the production of carbon dioxide also
