Delicious specialties, top 10 of the list of delicious home cooked dishes

Specialty dishes refer to places that are different from other dishes, can be distinguished from other dishes, and have a special taste with their own unique regional flavors, which are not found in other dishes. In our daily life, there are all kinds of dazzling dishes, take "dishes" as an example, from folk home cooking to hotel dishes, thousands of kinds of dishes, and some local snacks, country snacks and the like, it is even more difficult to count, each with its own taste and characteristics. In short, it needs to have its own characteristics, unique taste, and local flavor and charm to be worthy of the title of "special dish".

1. Hunan flavor sauce pepper pork foot skin.

Ingredients: pork knuckle skin, soybeans.

Ingredients: fresh red green pepper, sauce pepper, millet pepper, bean drum, peanut oil, salt, green onion, ginger, garlic, oil consumption, chicken powder, etc.

Method:1Cut the pork knuckle skin into strips and place in a large bowl;

2.Pepper minced millet pepper, add salt and bean drum, and pour it with pepper juice to brew;

3.Then put in the chicken powder and consume oil to cool; Spread the cooled sauce over the pork knuckle skin;

4.Sprinkle with pre-chopped pepper granules and minced ginger and garlic, and steam in a steamer until the skin is crispy (15-20 minutes);

5.Finally, the pot is fresh and spicy, sprinkle with chopped green onions.

2. Sichuan cuisine (Kung Pao chicken).

Ingredients: Chicken. Preserved meat, peanuts.

Ingredients: dried chili pepper, salad oil, soy sauce, cooking wine, salt, vegetable oil, monosodium glutamate, Sichuan pepper, starch, etc.

Method:1Pat the chicken breast with the back of a knife, cut it into small cubes, add a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch to marinate for 10 minutes, then mix well with water starch.

2.Wash the green onions and cut them into sections, wash the dried chili peppers, cut off the two ends to remove the pepper seeds, and cut the cucumbers into cubes.

3.In a small bowl, add soy sauce, balsamic vinegar, salt, ginger juice, sugar and cooking wine, and mix well to make a sauce.

4.Leave the bottom oil in the pot, heat it, put in the peppercorns and dried chilies, fry them over low heat until fragrant, and then add the green onions.

5.Add the diced chicken, put 1 tablespoon of cooking wine, stir-fry the diced chicken to change color, and then pour in the water starch.

6.Finally, add the sauce, then add cooked peanuts, stir-fry evenly, and thicken with water starch.

3. Cantonese cuisine (Cantonese crispy roast pork).

Ingredients: Pork belly with skin.

Ingredients: salt, five-spice powder, soy sauce, sugar, baking soda, green onion, ginger, bamboo skewer 3, tin foil.

Method: 1: Cut the pork belly into pieces for easy ripening, put cold water into the pot, put ginger slices, and cook with cooking wine. After the water boils, turn the heat to medium-low for 8-10 minutes to turn off the heat.

2: Cool the cooked pork belly and rinse off the foam.

3: Use a toothpick to make dense holes in the skin of the meat, try to be as evenly as possible.

5) Rub salt on the skin. Smear in another layer of baking soda. Baking soda is the key to crispy crust

6) Mix the sauce with light soy sauce, thirteen spices, salt and a small amount of sugar, and marinate the pork belly with the knife edge down for a few hours.

7: Suck up the marinated pork belly and wrap it in tin foil, so that only the skin of the meat is exposed.

Clear consommé willow leaf bird's nest.

The clear soup willow leaf swallow is a delicious and nutritious dish, and has been selected as one of the top ten classic Shandong dishes. It has the color white as snow, the pigeon egg shape resembles a willow leaf, the soup is clear and crystalline, the taste is fresh and mellow, and it is also a rare light dish in Shandong cuisine. Its main ingredient is bird's nest.

Method: Bird's nest is soaked in water, the ham is cut into small elephant eye pieces, and then the pigeon eggs are beaten into the soup spoon, the ham and coriander leaves are placed on both sides, and the pot is steamed, and after taking out, it is the "willow leaf pigeon egg", the water in the pot is boiled into the bird's nest and boiled, and then the steamed willow leaf pigeon eggs are placed around, and the boiling clear soup is added, add a little salt, Shao wine, monosodium glutamate, and pour it into the bowl from the periphery of the bird's nest.

Xianglian grilled whole duck.

Ingredients: 1 clean old duck (about 1500 grams), 300 grams of white lotus seeds, 3 lotus petals.

Seasoning: 140 grams of Zhuhou sauce, 50 ml of Huadiao wine, 10 ml of double distilled wine (Guangdong rice wine), 25 ml of soy sauce, 30 ml of fresh ginger juice, 10 grams of sugar, a little ginger, bay leaf, salt, wet corn starch and salad oil.

Production: 1After boiling with water in a pot, put in the old duck to blanch it slightly, until the skin is tight, take it out, and then use soy sauce to smear the duck skin for coloring; After the lotus seeds are soaked, poke off the lotus hearts one by one with a toothpick, and steam them in a bowl for later use.

2.Fill the steamed lotus seeds into the duck's belly, and seal the disembowelment with a bamboo skewer (or needle and thread); Put salad oil in a wok, boil until it is hot, fry the duck until the skin is jujube red, remove it and drain the oil.

3.Leave the bottom oil in the pot, fry the ginger slices a little first, then put in the Zhuhou sauce and fry until fragrant, pour in the fresh ginger juice, Huadiao wine, double distilled wine and soy sauce in turn, and put in the bay leaves, salt, sugar and duck, mix with water to submerge the duck body, boil over high heat, and then pour the duck and juice into the stainless steel basin, seal it with plastic wrap and poke a few holes with a toothpick, put it in the steamer and steam it for an hour, and use a bamboo skewer to check that the duck meat has been crispy, take it out and set aside.

4.Carefully transfer the steamed duck to a long tray (belly facing up) and remove the bamboo skewers from the belly. In addition, pour the juice in the steamed duck plate into the net pot, boil and then drizzle the cornstarch, hook it into a glass, scoop it on the duck, and finally decorate it with lotus petals.

Hello friends, delicious specialties, depending on where you are, according to your taste, there are different specialties from place to place.

China has a long history, and all major cuisines have signature dishes, in ordinary families, frying, cooking, vinegar and stewing, who doesn't have one or two specialty dishes?

Kung Pao chicken, sweet and sour yellow croaker, white meat with garlic paste, white sliced hooves.

The so-called: it is difficult to reconcile the mouths. It's hard to say which are the best home-cooked dishes.

a bowl of porridge with a plate of "fried edamame with pickles";

two taels of aging, with a plate of "oily peanuts";

People, on different occasions and in different environments, people's tastes will change to a certain extent, and to adapt to this change, the dishes that meet the taste of the parties will produce the most impressive memories, which is the most delicious.

Therefore, ordinary is not necessarily bad, and a big meal will not be suitable for everyone.

Whether it is delicious or not depends on the individual.

1. Braised prawns in oil.

Steps]:

1. Use scissors to cut off the shrimp cavity, shrimp feet and shrimp whiskers (it is recommended not to omit this step if you have children at home, otherwise it will be easy to prick your mouth).

2. Cut the back of the shrimp directly, which can not only better absorb the flavor, but also make the shrimp line easy to pick out;

3. Cut the garlic sprouts into sections, cut the ginger into shreds and set aside for later use;

4. Prepare a small bowl, add a spoonful of dark soy sauce, two spoons of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, and a spoonful of tomato sauce and stir evenly for later use;

5. Stir-fry the ginger shreds in the hot oil pan first, then pour in the prawns, fry them over medium-low heat until the prawns change color, pour the seasoned sauce into the pot, stir evenly, cover and simmer for 3-5 minutes;

6. The soup is viscous, add the chopped minced garlic, mix well over high heat, and then you can put it out of the pot and put it on the plate, and you can eat it directly!

Second, the squirrel osmanthus fish.

Steps]:

1. Remove the scales and gills of the cinnamon fish, and remove the internal organs by disembowelment; Wash it well; Evenly coat the fish body with a layer of cooking wine, marinate for 10 minutes to remove the fish; Blot dry with kitchen paper after 10 minutes;

2. Hold a cloth in one hand and a knife in the other; cloth pressed fish, knife cutting head; Cut off the head of the fish; From the neck of the fish, cut along the top of the spine with the tip of a knife to separate the back flesh from the bone;

3. Slice the fish meat, the skin of the fish is downward, use a knife to cut the fish meat straight first, and then obliquely cut it, do not cut the skin, into a diamond-shaped knife pattern;

4. After cutting, shake the fish meat apart, so that each knife edge is opened downward, and pat on the cornstarch; When patting the corn starch, pay attention to the gap between the knife cuts should also be evenly glued, and then shake off the excess corn starch to avoid affecting the taste;

5. Pour oil into the pot, roll the two pieces of fish, the fish tail, carry the fish neck with one hand, hold the other end with chopsticks with the other hand, first pour hot oil on the fish with a spoon, which can be quickly set, and then put it into the oil pan to fry slightly, and fry the whole body until it is light yellow; When the oil temperature rises to 80% hot, put it in the fryer and fry it until golden brown, remove the oil; The fish head is also fried in the pot and the oil is removed; Put on the fish head and put it together in the shape of a squirrel.

3. Steamed pork.

Steps]:

1. Make steamed pork rice noodles first; Wash and drain the rice, put it in a pot, add star anise cinnamon and peppercorns, and fry over low heat until slightly yellow, then pick out star anise cinnamon peppercorns, and let it cool naturally;

2. Add five-spice powder to the rice, put it in the food processor and beat it slightly, it is granular, not too broken; It doesn't taste like that!

3. Wash the pork belly, cut it into thin slices of about 5 mm, ginger slices and green onions, add red bean curd juice, sweet noodle sauce, light soy sauce, cooking wine, white sugar, oyster sauce and mix well and marinate for 10 minutes;

4. Add 2 tablespoons of hot water to the prepared rice noodles and soak them, pour in the pork belly and mix well; Each piece of meat is evenly coated with rice noodles, steamed on boiling water, and steamed for about an hour until the meat is cooked and the rice noodles are soft and glutinous!

4. Sweet and sour pork ribs.

Steps]:

1. Sweet and sour pork ribs are best used for ribs, although they are more expensive, but the taste is also full of points; Wash the pork ribs, boil them in a pot under cold water, add ginger slices and cooking wine and blanch them;

2. The most critical step is to fry the sugar color, pour oil and rock sugar into the pot, stir continuously over low heat until browned and bubbling, pour in the pork ribs and quickly stir evenly; Stir-fry the sugar color must be on low heat, otherwise it will be fried black.

Pickled pepper phoenix feet. Main ingredients: chicken feet, pickled pepper, a small amount of cool white boil, white vinegar.

Details:1Wash and fry the chicken feet, remove the tips of the nails, cut them into small pieces, put them in a pot of boiling water with ginger slices and a little vinegar, and cook until they can be pierced with chopsticks. (Remember to clean up the foam during the cooking process, so that there will be no peculiar smell).

2 After boiling, remove it quickly and rinse it with water repeatedly, then soak it in ice water. (In this step, I repeatedly added ice cubes to the water twice, and I always felt that the longer I chilled, the whiter the chicken feet became.)

3 Take a clean container that can be sealed, put in the cold chicken feet, pour in the pickled pepper, cover with pickled pepper water, and refrigerate in the refrigerator overnight before eating. (When soaking, you can taste the saltiness of the pickled pepper first, if it's not too salty, it's best to use its water to cover the chicken feet directly.) The pickled pepper I bought this time was particularly salty, so I added some cold white boil and vinegar.

ps: This is a simple version, I think it's simple and easy to use, and it tastes good.

Of course, you can also add dried chilies, peppercorns, ginger, garlic slices and other slices to the pickled pepper water, but relatively speaking, after adding ingredients, the water is more likely to become turbid.

Too much to tell you a few you can find it yourself on the Internet fresh crucian carp hot pot production process Live crucian carp is selected with a body length of about 8 cm, after slaughtering, scraping scales, digging gills, removing internal organs, washing the black abdomen in the abdomen, putting it into a pot of boiling water to simmer it, taking it out and rinsing it with water, and putting it into the hot pot.

2。Pick and wash the tender cabbage hearts and spinach hearts respectively, cut them into sections, blanch them in a pot of boiling water, remove and drain the water, and then put them into the hot pot. 3。

Shuifa vermicelli is cut into long sections, rinsed with water, and drained into the hot pot. 4。Heat the hot pot on the stove, add 2000ml of clear soup, refined salt, monosodium glutamate, cooking wine, lard, balsamic vinegar, green onions, minced ginger, pepper, and serve with a saucer.

1. Millet spicy papaya papaya papaya is practiced in our local area, including papaya boiled chicken, papaya boiled feet, papaya shredded fried chicken offal, papaya mixed rice noodles, millet spicy papaya, etc., among which millet spicy papaya is more commonly eaten, and has the effect of appetizing rice. 2. Potato stewed rice When I was a child, I felt happier when I was able to eat such a bowl of stewed rice, and I thought about being able to eat a full meal every day, because there was ham meat in it, and I could eat ham that was a relatively wealthy family in the family. 3. Broad bean stewed rice Broad bean stewed rice is the best in the winter of every year, it is not fully ripe, tender and sweet taste, the bean skin does not need to be peeled, it is boiled with hard rice and touch the cover glutinous rice, it is fragrant, glutinous and sweet, and the bottom pot is golden and yellow, fragrant and crispy.

Fourth, fried potatoes and fried potatoes are special snacks at the school gate, almost every school gate is a relatively hot snack, at that time two dimes can buy a small bag, and now ** has increased dozens of times, but I can't eat the feeling at that time, and I don't feel enough to eat at that time. Fifth, the fried know that in the summer where there are trees, you can hear the sound of irritable cicadas, but its taste is really fragrant, take its wings and fry it with some rapeseed oil, and eat it all in a few clicks. Sixth, fried bee pupae bee pupae bee pupae have high protein, those with protein allergies should be cautious to eat, just take the bee pupae with rapeseed oil to fry it golden brown, sprinkle with salt, crispy and delicious.

Seven, bamboo insects bamboo insects grow in the bamboo larvae, don't look at it and maggots look the same, use it to laugh and fry it with oil, the taste is more fragrant than bee pupa, and now it is difficult to buy it for 80 yuan a catty.

The following Hengbu are some of the specialties from around the world:

1.Italy: pizza, pasta, roast duck, Tuscan steak.

2.France: Mushroom soup with milk and spike oil, foie gras, Brittany oysters, Quasimore goat cheese.

3.Spain: Spanish seafood tam rice, ham, hash browns, Catalan stew.

4.Mexico: tortillas, burritos, chili roast, Mexican chicken.

5.Japan: Sushi, ramen, tempura, grilled eel.

6.China: Peking duck, Sichuan hot pot, Guangdong roast goose, Shanghai xiaolongbao.

7.India: Curry, grilled chicken nuggets, masala tea, cheese curry.

8.Korea: bibimbap, fried chicken, kimchi, barbecue.

9.Thailand: Thai green curry, Pad Thai, Thai grilled chicken, Thai fried shrimp.

10.United States: hamburgers, barbecue, fried chicken, roast beef.