Jiangxi cuisine
ReyesKuphal
Rice flour refers to strip, fish ball rice flour, and filamentary rice products made from rice as raw material through soaking, steaming, layering and other processes, rather than powdery materials made from rice as raw material and grinding as understood in the meaning. The rice noodles are flexible and elastic in texture. They will not burn the soup when boiled, and are not easy to break when stir-fried when dried. When paired with various dishes or soups, they are smooth and delicious, and are deeply loved by consumers (especially southern consumers). <br />The well-known Nanchang rice noodles are white, tender, and will not be rotten for a long time, and will not be crushed for a long time. Nanchang rice noodles have a long history, and the main raw material for making them is high-quality evening rice. It has to go through multiple processes such as rice dipping, pulp refining, filtering, and pulp picking. The eating method is also convenient and simple. You can mix rice noodles with cold or stir-fry rice noodles, add ginger minced garlic minced sesame oil, soy sauce, chopped green onion, pickled vegetable minced, and the most indispensable is the pepper and pepper powder that Nanchang people like. So when you come to Nanchang, you might as well try this delicious Nanchang rice noodle. It will definitely leave you with endless aftertaste! <br />Here's how to share my own spicy rice noodles.
CelestinoParisian
There are several types of black chicken, including white-haired black chicken, black-haired black chicken and yellow-haired black chicken. After plucked, they are all black skin, black meat and black bone. White-haired black chicken mainly refers to Taihe black chicken in Jiangxi. <br />The white hair of Taihe black chicken is different from the feathers of ordinary chickens. It is silk feathers or needle feathers. The number of toes is also different, with 5 toes, while ordinary chickens only have 4 toes. Most chickens have no feathers on their feet, while Taihe black chicken has tufted fluffy feathers. There are many characteristics, and I will give you some excerpts from the Internet:<br /> Taihe black-chicken is a specialty of Taihe County, Jiangxi Province. It is famous for its "Top Ten" characteristics, including cluster crown, tassel head, green ears, beard, silk hair, hairy feet, five claws, black skin, black meat, and black bones, as well as extremely high nutritional and medicinal value. <br />Cong crown is known as the phoenix crown. Roosters are mostly rose crown shaped, and hens are mostly strawberry crown and mulberry crown shaped; tassel head, there is a piece of white upright fine fluff at the top of the head, which is especially obvious for cocks; Green ears, ears are peacock blue; Beard, with long fine hair on the lower jaw, resembling a beard; Silk hair, all covered with white filamentous fluff; hairy legs, with clusters of fluffy feathers on the outside of the metatarsal of both legs, varying in size, commonly known as culottes; Five claws, each foot has five claws; Black skin, the skin, eyes, mouth, and claws of the whole body are black; black bone, the bone and bone marrow are light black, and the periosteum on the surface of the bone is black; black meat, the muscles of the whole body, internal organs and intra-abdominal fat are all black, and the chest and leg muscles are light black. <br />It is also difficult to buy authentic Taihe black chicken in the market now.
ElvaGoyette
I remember that in the early part of this season last year, I had cooked a "steamed chicken with lotus fragrance powder". It is best to eat dishes made from fresh lotus leaves every year in summer and autumn, which can reduce the heat and reduce dryness. Eating it on rainy days also has a certain heatstroke prevention effect. <br />In the past, there were many varieties that could be made with fresh lotus leaves in Beijing, such as lotus leaf chicken, lotus leaf meat, steamed duck with lotus leaf, lotus leaf porridge, etc., which are all good seasonal delicacies. After this season, it will be much worse to use dried lotus leaves to make them. They will lose the fragrance of the lotus leaves themselves, and only have the smell of dried leaves. <br />Today, I happened to meet the property management masters sorting out the lotus pond. I asked him for two lotus leaves and went home to make a piece of "steamed pork with lotus leaf powder". Fresh lotus leaves taste different. The thick steamed pork with rice flour has a faint fragrance of lotus leaves, which tastes great! The specific practices are as follows;
HilbertKirlin
Since the opening of the Expo, so many dishes have been served. In fact, I have been subconsciously pursuing a taste, a taste that is still unforgettable and will be remembered for the rest of my life. Because many dishes were cooked by my mother since I was a child, even if I saw familiar dishes in the restaurant, the taste memories that came to my mind still belonged to my mother. <br /><br />Mom's taste is as homely as it is, but it is better than delicacies, fine wine and delicacies. No matter how superb the chef and abundant ingredients, they cannot mix the warmth and warmth that we can only taste in my mother's dishes. That happiness, that satisfaction and that love. <br /><br />Some people say that from the moment children are born, they embark on the path of gradually distancing themselves from their parents. We can only stand behind our children and watch them grow up day by day and go away day by day. But I think that after a long journey and seeing the vast world, children will still want to go home for dinner, because there is no substitute for the smell of mother there. <br /><br />Steamed pork with rice flour was made by my mother when I was a child, and now I make it for my son. It's a very ordinary home style, but it has my long miss for my mother and my full love for my son.
