Chinese cuisine
MargotGerhold
Half a month ago, my uncle and cousin's family came to my house as guests. Every time they come, I will make a big table full of hometown delicacies and let them feast on them. <br /><br />My uncle joined the army and left home at the age of 15. After five years of self-study, he was admitted to Harbin Institute of Technology. After graduation, he has been engaged in radar work and teaching at the Military College, and followed him to move south and north until he finally settled in Yantai. Uncle is now 80 years old. He is in strong body, coordinated movements, quick thinking, clear speech, neither too fast nor too slow, and always smiling. At first glance, he looks at most in his 60s. As usual, I chatted with my uncle about hometown, relatives and friends, fishing, and delicious food. While chatting, my uncle asked me if I still had tofu curd at home. I went back to my hometown this winter to celebrate the New Year but didn't make it. My uncle said he wanted some of the fermented tofu I made because the fermented tofu I made had the same flavor as the one his father made when he was a child. He didn't want more, just a small bottle would do. Uncle said this several times in the morning, and his face was full of happy memories and longing. Looking at him, my nose couldn't help but sour, and my eyes immediately felt moist. I quickly said that the temperature is not high yet, so I can still do another round. I said to myself: Uncle, from now on, I will make it for you every year. <br /><br />Now I finally understand why I always like to rush around making snacks from my hometown every year. In addition to wanting to eat, I also want to regain my childhood feelings and brew my thoughts for my parents and relatives in the process of making them. <br /><br />We usually call fermented bean curd fermented tofu or moldy tofu. In previous years, when I made fermented bean curd, I liked to wrap it in wilted Chinese cabbage leaves and seal it up, so that the fermented bean curd is easy to store and is not easy to squeeze and deform. This year, tofu can still be moldy while the temperature is low, but Chinese cabbage cannot be processed. So I decided to leave the fermented bean curd naked. For easy picking, I washed out a glass pickle jar so that when I used chopsticks to hold it, I could clearly see the position of the fermented bean curd inside and maintain its integrity.
DaisyTromp
Home-cooked food in Northeast China-stewed white pork with pickled cabbage<br /><br /> The pickled cabbage pickled by my mother is still delicious. Since childhood, my parents are always busy buying cabbage and salt during the autumn harvest. Next, they dry the cabbage, wash the jars, and start to pickle it. In winter, you can eat pickled cabbage stuffed dumplings, stir-fried noodles with pickled cabbage, stewed white meat with pickled cabbage, etc. Later, because of the nitrite, my parents kept healthy and rarely ate pickled cabbage. But now I will never forget the days when I went home every weekend to eat pickled cabbage when I was a child. My mother's pickled cabbage is always so fragrant. Dad and sister always compete to eat the pitiful amount of pork belly... <br /><br />Writing here, my eyes are moist again ~~<br /><br /> Every time I went home when I was a child, it was really beautiful ~
GarlandSchulist
Saute mutton with green onions can nourish the deficiency and recuperate the body. The mutton is smooth and tender, fresh and fragrant, with a slight aroma of green onions. It is a diet and health preservation snack. The mutton meat is tender, easy to digest, high in protein and low in fat, and has less fat content than pork and beef. It has the effects of replenishing qi and replenishing deficiency, warming the middle and warming the lower, replenishing kidney and strengthening yang, strengthening muscles and strengthening strength, and resisting wind and cold. Green onions are a health condiment that warms and channels yang qi. The main function of green onions is to remove greasy and thick flavors such as meat, fishy smell, mutton and other odors, and to produce a special aroma and have a strong bactericidal effect. People who often eat onions, even if they are fat, their cholesterol does not increase and their physique is strong. <br />For today's dish, I chose mutton leg meat, which is tender but a little chewy. Coupled with thick Beijing onions, its delicious flavor is definitely the best tool to resist cold weather.
MarquesDeckow
Chili diced chicken should be regarded as the most perfect interpretation of people's concept of Sichuan cuisine. Full of dried peppers and dried pepper, fried diced chicken, not the ginger, onion and garlic that come out... At least I can't stand its temptation. <br />The spiciness of diced chicken with chili is the spicy heat obtained by frying dried peppers in oil. Therefore, this is a dish that must be willing to put oil in, otherwise, it will be spicy but not fragrant. Although it is called diced chicken with chili pepper, the taste is not inferior. Every bite can bring a small paralysis to the tip of the tongue. Controlling the oil temperature is the key to this dish. How to bring into full play the flavor of the condiments, especially the aroma of dried peppers and dried prickly ash, but not burnt out, my secret is to stir-fry the ginger, onions and garlic at high temperature first. Then add the dried peppers and dried prickly ash, adjust to medium heat as soon as they change color, slowly let the flavor be released, and then add the fried diced chicken and stir-fry slowly to let the flavor penetrate into the chicken. <br />This dish does not use starch to flavor the chicken, but only dry fry it in an oil pan. Therefore, the requirements for the chicken are relatively high. It must be tender and juicy chicken legs to ensure that the chicken is dry and chewy.
