Shanxi cuisine
KaleyVon
In early spring, it is suddenly warm and cold, and people's clothing, food, housing and transportation have changed compared with winter. Traditional Chinese medicine health preservation talks about "nourishing yang in spring and summer", that is, during spring and summer, yang qi rises in nature. Health-keepers should nourish it with the seasons to protect the yang qi in the body and keep it abundant. This soup dish, mutton, the main ingredient in sour soup mutton, was discussed in Li Shizhen's "Compendium of Materia Medica":"Mutton can warm the middle and nourish the deficiency, nourish the middle and replenish qi, appetize and keep fit, nourish the kidney qi, nourish the gallbladder and improve eyesight, treat deficiency, work and cold, and work and seven injuries." It has a great tonic effect on female compatriots who are afraid of cold, especially those on their hands and feet!
AdaHeller
Gluten is a vegetable protein composed of wheat glue protein and wheat gluten protein. The nutritional content of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most soy products. It belongs to high-protein, low-fat, low-sugar, and low-calorie foods. Especially suitable for foodies like me who are afraid of getting fat but love eating! <br /><br />Water gluten is cool and sweet in taste. It has the effects of replenishing qi, relieving fever and stopping polydipsia. It can be eaten by the general population, especially when you are weak, tired, hot and thirsty. (Excerpted from Baidu)<br /> Cucumber is one of the most common ingredients in our daily lives that can be vegetables and fruits. Cucumber contains trace elements such as chromium, which can lower blood sugar. Cucumber also has the effects of clearing heat, quenching thirst, nourishing water, and reducing swelling. Cucumber is rich in vitamin E, which can prolong life and resist aging. The cucumber enzyme in cucumber has a strong biological activity and can effectively promote the metabolism of the body. Eating in moderation is beneficial to our body! <br /><br />These two ingredients taste very refreshing when put together, and are especially suitable for eating when you are full of wine or when you are frequently raised. <br /><br />Tomorrow is a holiday for all our female compatriots. This made me involuntarily associate this dish with us women. I think to be a woman, we must be as fresh and pleasant as this dish, and this freshness must be reflected not only in our appearance, but also in our temperament and hearts. <br /><br />A fresh and lovely woman must be very rich in knowledge and connotation, relying on her own strength and personality charm to base herself on this beautiful and complicated society. They dress well, talk well, never follow the trend but are not outdated. <br /><br />Elegant and elegant. Never wears heavy makeup, but exudes a woman's unique natural atmosphere. She has the cuteness of a little woman, but she is also noble and elegant. <br /><br />They have quick thinking but are also very wise and stable. Be indifferent to fame and wealth, not vain or compared with others, not following the trend or disturbing yourself, clean and self-reliant, but also free and easy. <br /><br />They are strong and determined, but they will never cause trouble, let alone give people the same pressure. No matter who they are with, they will feel relaxed, peaceful, warm and cordial. <br /><br />How many people would not love such a woman? <br /><br />Anyway, I like women like this. And it has also been moving in this direction. <br /><br />Perhaps not excellent, but at least do fresh, like early spring morning window into that wisp of fresh air, people feel comfortable and pleasant surprise! <br /><br />Fresh and delicious, the taste seems very light, but let people aftertaste endless. <br /><br />This is the taste of this dish. <br /><br />It was also the smell of a good woman. <br /><br />Do you want to be such a good woman? Do you want to have such a good woman? <br /><br />Let's cheer together!
VirginiaStanton
As the saying goes,"The world's pasta is in China, and China pasta is in Shanxi." There are many types of pasta food in Shanxi. Most housewives can make dozens of varieties of wheat flour, sorghum flour, bean flour, buckwheat flour, and naked oats, such as sliced noodles, ramen, gepei noodles, tuiwo, enema, etc. When it came to the chef's hands, the patterns were renovated and dizzying, reaching a realm of hundreds of flavors on one side and hundreds of flavors on one side. According to surveys, pasta in Shanxi can be divided into three categories: steamed pasta, boiled pasta, and cooked pasta according to the production process. There are as many as 280 kinds of pasta in Shanxi, among which they are famous for their sliced noodles. It is famous at home and abroad and is known as one of the five famous pasta dishes in China. Others such as large ramen noodles, knife noodles, fish plucking, pointed tips, river fishing, cat ears, steaming, frying, roasting, stir-frying, stewing, simmering, frying, minced, pasting, stall, mixing, dipping, roasting, etc., have a wide variety of names that make people dizzying. <br />Everyone likes to eat fried noodles, but you rarely know how Shanxi people make authentic pasta food ~~~ Today I introduce you to our Shanxi people's authentic fried noodles ~~ I hope you will like it, just do it like this
MinaEmmerich
Twisted pork is a traditional dish in Sichuan cuisine, which is also called boiled pork in western Sichuan. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means cooking again. As a traditional Sichuan cuisine, twin-cooked pork has always been regarded as the first of Sichuan cuisine. When mentioning Sichuan cuisine, twin-cooked pork must be thought of. <br /><br />Pay attention when making twice-cooked pork. When the oil is heated to 40% warm, you can put the meat to be cooked. After leaving the cut meat for a while, the meat slices will stick together. If you want to fry it, it will be easy to separate the fat and the lean. If you let the meat slices melt away and disperse themselves, it will easily cause the bottom to be burnt and greasy on the top. Uneven, therefore, the meat soup must be maintained at a certain temperature, and the meat must be kept tender and soft. Sichuanese call twice-cooked meat also called boiled pork. In cooking skills, there is no "boiling" method. It combines the four methods of frying, frying, stir-frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods. <br /><br /><br />Generally speaking, people who cook at home are basically used to putting oil in the cold pan, and are also used to letting the oil go directly and cook after cooking. Generally speaking, this is a taboo for cooking. The cold pan is so hot that the oil temperature is too high, the oil is cooked, and the oil smoke is too heavy, so it is stir-fried into the vegetables to defeat the original flavor of the vegetables. Therefore, you should wait until the pan is heated and add the already cooked oil. You should add some oil first to make twice-cooked pork. Some people are afraid that the oil is too heavy, so they simply don't add the oil and directly put the cut pork into the pan to cook. In this way, the oil is not heavy, but the meat is also dry and burnt, and it is difficult to melt dregs in the mouth, and there is no hint of softness that slowly comes from the dry aroma of twice-cooked pork. In fact, if the oil is too heavy, just pour out some before adding the ingredients and seasonings.
MaynardVandervort
Ingredients: salt,dried mushrooms,broccoli,chicken legs,eggs,cooking wine,onion,Jiang,flour,sugar,cinnamon,soy sauce,dried chili,aniseed
