What is the best dish, please everyone, thank you

1. [Steamed pork ribs with garlic].

Pork ribs are a delicacy for all ages, braised pork ribs, sweet and sour and sauce can be grilled, and this garlic pork ribs is more unique, the taste is not so heavy, after absorbing the fragrance of garlic, fragrant but not greasy, it is indeed very good.

Main ingredients: pork ribs, garlic, shallots, pumpkin.

1. Chop the pork ribs into small pieces, then rinse them with water, put them in a pot under cold water, add green onion and ginger cooking wine and bring to a boil over high heat, cook for 2 minutes, remove them and rinse them again.

2. Peel and peel the pumpkin and cut it into thick slices, then put it on a plate in advance. Slightly more garlic chopped into minced garlic.

3. Pour oil into the pot, add minced garlic when the oil is hot, stir-fry until fragrant, then add light soy sauce, oyster sauce, sugar, and dark soy sauce and stir-fry evenly, pour it into the pork ribs after frying and mix evenly, add a spoonful of starch, and marinate for 10 minutes.

4. Spread the marinated pork ribs on top of the pumpkin and steam in the steamer for 30 minutes.

2. [Steamed fish with vermicelli].

This dish is a very simple and fast dish, the method is relatively simple, but the aroma is very strong, and the flavorful vermicelli is paired with tender fish, and the rice is super delicious.

Main ingredients: pangasius, vermicelli, shallots, garlic, red pepper.

1. Clean the pangasius, then cut it into small pieces, add salt, pepper and cooking wine and marinate for 10 minutes.

2. Soak the vermicelli in advance until soft, cut the garlic into minced garlic, put it in a pot and fry until fragrant, add light soy sauce, oyster sauce and sugar and stir-fry evenly for later use.

3. Add some light soy sauce and cooking oil to the soaked vermicelli, mix evenly, spread it on the bottom of the plate, then spread the marinated fish, finally put the garlic, steam it in the steamer for 10 minutes, sprinkle chopped green onions, millet peppers, splash hot oil, and pour a little steamed fish soy sauce.

3. [Steamed beef with fungus].

Eat more beef in winter because it is less fat and rich in protein, which can replenish energy. Moreover, the taste of beef is very good, which is both nutritious and satisfying.

Main ingredients: beef tenderloin, fungus, coriander, red pepper.

1. Wash the beef tenderloin and cut it into thin slices, then knock it with the back of a knife, so that the fascia can be knocked off, which is easier to cook and more tender, and then add light soy sauce, cooking wine, oyster sauce, pepper, and cooking oil to mix evenly, and marinate for 10 minutes.

2. Soak the fungus in advance, then boil the pot under water, blanch for 2 minutes and then remove it.

3. Blanch the fungus, put it at the bottom of the plate, then spread the beef, steam it in the pot for 15 minutes, sprinkle coriander and red pepper after the pot, and pour in a little hot oil.

700 grams of pork belly, 100 grams of plum vegetables.

600 grams of vegetable oil (about 60 grams of actual consumption), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, and a small amount of minced garlic.

1) Boil the meat in broth on a simmer until 6 7 mature, then remove. Paint with soy sauce.

2) Pour vegetable oil into a frying spoon, boil until 7 or 8 is hot, put the boiled meat in, fry it until it is bright red, take it out, and then put it into clean water to rinse thoroughly (use running water to float until there is no oil slick, which is the key link in the production of this dish).

3) Cut the meat into large slices 10 cm long and cm thick, and place the skin down in a bowl one by one.

4) Wash and chop the plum cabbage. Pour oil into a stir-fry spoon on a hot fire, stir-fry the garlic, fry the plum cabbage and sugar, take it out and put it on top of the meat.

5) Mix the chicken broth and soy sauce into a sauce, pour it into a meat bowl, and steam it for 40 minutes in the basket drawer.

6) Pour out the original juice and put the plum cabbage and meat back on a plate. Add the original juice to wet starch and pour it into the meat surface.

The color sauce is red and oily, the soup is viscous and delicious, the buckle meat is neatly raised, and the food is soft and mellow.

Common ones include fish-flavored eggplant, scrambled eggs with tomatoes, stir-fried pork, fried shredded potatoes, mapo tofu and braised pork ribsIt is very delicious and nutritious at home, and every flavor tastes very good. Home-cooked dishes are generally made from local ingredients, so there is a wide range of ingredients to make, and you can choose the taste of the food according to your preferences.

Tomato scrambled eggs, classic flavor matching, beautiful color matching. Economical and delicious and super easy to make home-cooked food, I believe every friend has eaten, scrambled tomato scrambled eggs, eggs are tender, tomatoes are delicious, and the taste is very good.

Braised pork ribs, this pork ribs, after one blanching, two frying, three simmering, crispy on the outside and tender on the inside, the aroma is locked in the meat, sucking it is full of the taste of meat bones. The side dishes in braised pork ribs are sometimes better than meat.

Fish-flavored eggplant has a fishy flavor, but its flavor does not come from "fish", but is made by soaking red peppers, green onions, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique folk cooking and seasoning method of Sichuan folk, and has been widely used in Sichuan-style cooked dishes, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic.

Small fried meat, meat slices are versatile, and they feel delicious when fried with any accessories. Generally, green peppers are used to make small fried meat, which is spicy and refreshing, and it goes well with rice.

The most unpalatable dish I ate was the vegetarian stir-fried snow red, which I will never forget, and the best dish I remember was braised pork ribs. [laughs] [laughs] [laughs].

In my opinion, there is no worst dish. The best dish to eat. It's all relative. It depends on the time, the environment, and the location.

What you think is unpalatable, or the most unpalatable, may be the most delicious ingredient in the eyes of others.

For example, the root of the ear, its taste, people who have never eaten it, the first time you eat it, his unique fishy smell. It will make you unforgettable for a lifetime. But the root of the folded ear is also called Houttuynia cordata. But it is deeply loved by the people of Sichuan, Chongqing and Guangxi.

Look at this guy who hasn't eaten. The first time you eat it, it will definitely shock your taste buds, enough to make you re-understand the world, and even affect your worldview. You will think that such a dirty thing, how can you still take it out and eat it. There are still people who eat it. Such thoughts will sprout.

Houttuynia cordata is a very nutritious ingredient. The people in the production area went to the field to dig it up, and when they came home, they cleaned it up properly. The spicy garlic flavor is mixed with its own taste, and the taste will be addictive.

Folded ears have anti-inflammatory properties. It's the worst dish I've ever had. Now it's become my favorite dish.

I tried it many times, got used to his taste, liked his taste, and finally loved it.

Folded ear roots, a kind of can make you happy and make you sad. If you can't get used to it, it's the most unpalatable, and if you get used to it, it becomes one of the best. A wonderful thing!

Fortunately, if you can't eat your favorite food with an open stomach, then it's really a waste of a trip in life.

Being able to eat the most authentic food is worth it in the world.

1. Snail duck feet pot.

The snail noodle hot pot soup base is rich, and the fried duck feet are boiled in the soup base, which tastes fragrant but not greasy, which is simply a delicacy in the world. You can order your favorite dishes, hairy tripe, shrimp slippery, mutton rolls, cured beef, and you can also order a variety of vegetarian dishes, which are boiled in snail soup base, all of which have a unique flavor. For those who love snail noodles, snail noodles hot pot must not be missed.

2. Green pepper fish.

Green pepper fish pot, the soup base is made of stick bones and local chicken, boiled every day, delicious and delicious; The black fish fillet is thinly sliced, and sweet corn and fresh bean skin are added to the pot, which is extremely delicious whether you eat vegetables or drink soup; After eating fish and vegetables, you can soak a bowl of white rice in the leftover soup base, and a bowl of delicious instant rice is made. I recommend the vinegar pepper eggplant, which combines the spicy millet pepper and the sourness of the vinegar very well, and the fried eggplant strips are very flavorful and delicious.

3. Beef brisket pot.

The beef brisket and offal selected by the store are of good quality and delicious. The beef brisket casserole is the store's signature. When the brisket is marinated in broth, the aromatic substances in the meat are stimulated, and the flavor of the brisket is completely released.

A large piece of beef brisket is smooth and delicious, with a rich aroma, and it is a favorite of heavy brisket lovers. In addition, the spicy duck head tastes cool, and there is a feeling that the tip of the tongue is dancing.

Fourth, Ningxia hand-grasped mutton.

Ningxia's hand-fingered mutton is unique. Hand grasp mutton and Xinjiang hand pilaf eating method is similar, hence the name, due to the unique climate characteristics of Ningxia, Ningxia local Tan sheep, the meat is delicious, not greasy and not fat, the color and fragrance are complete, it is a very symbolic local food, and is rated as the "Chinese cuisine" of Ningxia's top ten classic dishes.

Fifth, the new front Doujiang camel milk.

There are still a lot of delicacies in Xinjiang, such as chicken, fried rice noodles, naan pit meat, cantaloupe and so on. But if you want to ask about the uniqueness, it should be "Xinjiang camel milk". Camel milk is well-known throughout the country for its low yield, high quality, and rich nutrition.

In particular, the camel milk produced in Yili, Xinjiang, is a "must" and is known as "desert platinum".

Therefore, the traditional food culture has a long history, and the cuisines of various places are diverse. It is said that "one side of the water and soil raises one side of the people", and this "one side of the people" has created countless delicacies. The smell of fireworks in the world is the most soothing to the hearts of mortals!

Stir-fry tempeh until fragrant.

Ingredients: 500g dried tofu, 5 taels of pork belly, 3 garlic sprouts, 3 tablespoons of tempeh, 3 millet peppers, 5 cloves of garlic, 5 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of starch, 1 tablespoon of pepper.

Stir-fried dried bean sauce:

1) Cut the dried tofu, millet pepper, pork belly and garlic sprouts into small cubes and set aside.

2) Heat a pan with a little oil and stir-fry the tempeh, millet pepper and garlic.

3: Stir-fry until fragrant, add the diced pork belly and stir-fry until the pork belly is slightly oily and the surface is slightly browned.

4: Add the chopped diced fragrant and continue to stir-fry, stir-fry a few times, add an appropriate amount of light soy sauce, cooking wine and oyster sauce, cover and cook for 2 minutes.

5) Remove the lid, add salt and pepper to taste, add diced garlic and stir-fry evenly; Then add an appropriate amount of water starch and reduce the juice over high heat.

Winter melon ball soup.

Ingredients: Appropriate amount of minced meat, 1 small piece of winter melon, 1 egg, appropriate amount of salt, 2 tablespoons of cooking wine, 3 coriander, 5 slices of ginger, half a spoon of sesame oil.

Winter melon ball soup method:

1) Peel the winter melon, slice it and set aside, add egg white, minced ginger, cooking wine and salt to the minced meat, stir until the meat is strong.

2: Add water to a boil, add ginger slices, reduce the heat, make the minced meat into balls and put them into the pot one by one, and wait until the meatballs change color and become tight.

3: After all the meatballs are squeezed, change the heat to boil the soup, put in the winter melon and cook for about 5 minutes, add salt, and finally sprinkle a handful of coriander, drip sesame oil to get out of the pot.