Which dish does your mom cook your favorite?

One of my favorite dishes made by my mother during the Chinese New Year is croquettes, the process of croquettes made by my mother is cumbersome and long, but because the whole family loves to eat, my mother is not too troublesome, and she has to make a lot of food every New Year, some of which are kept for herself, and most of them are distributed to relatives and friends. The main raw materials of croquettes are cracked beans and a small amount of soybeans, two kinds of beans are ground into watercress with a stone mill, and then washed with water, after soaking overnight, the beans are blanched clean with a fence, the beans have risen after a night of soaking, and the watercress is fished into the bucket with a fence, plus salt, pepper, ingredients, garlic and other seasonings, and then the only stone mill in our village at that time is used to grind the pulp, after grinding the pulp, and then fried with oil, the fragrant croquettes are done. When refining the pulp, you should also pay attention to the pulp should not be too thin or too thick, it will not be formed if it is thin, and it will taste bad if it is thick.

I love to eat my mother's steamed crabs, when I was a child, my family was poor, and I was rarely able to eat crabs, my mother's maiden home was by the sea, whenever it was almost the New Year, she would go back to her parents' house to catch some crabs, sea clams, clams, etc., every time I caught a lot of back, it became an unforgettable memory and taste, and now although you can eat these seafood at any time, but there is less taste.

My mother must make a delicious dish in her hometown during the New Year - pepper beans. The method is to first choke the pot with green onion and ginger, put in the meat pieces and meat skin to braise it, and when it is ripe, put in kelp, peanuts, fried soybeans, dried tofu, carrot pieces, green and red dumplings and other ingredients to boil over high heat, and finally put in chili sauce, pepper powder and other seasonings to season out of the pot. The whole dish takes a long time to cook, and the amount is staggering, filling a large bowl.

Since the Spring Festival coincides with the cold season of winter, you can eat from the first day of the new year to the fifteenth. To eat each time, you only need to take a small piece of frozen food from the basin and heat it up to eat it in large pieces.

One of the dishes that my mother loves to eat most during the New Year is plum vegetable roast pork, and our brothers and sisters rushed to eat this dish at the Chinese New Year's Eve dinner, and now, my father and mother have left us, and we can no longer eat the plum vegetable roast meat made by our mother.

Pork skin jelly, coupled with a layer of oil flowers on it, it tastes fragrant, you can also gnaw bones if you love to gnaw bones, you can eat more big fish and meat during the New Year, this dish is cool and cool, and it has a different taste.

My favorite is the steamed egg patty made by my mother, although it is simple, but it has a strong mother's flavor, and I never get tired of eating it.

Every time I come home from vacation, my mother makes a cabbage tofu with steamed buns, which is really fragrant, and even my mother goes out to buy some pickles, I think it is delicious.

Mom's cooking is always something that I never forget. Because the dishes made by my mother are the most in line with my taste, and they are the most delicious. I never get tired of eating. 1. Scrambled eggs with tomatoes.

Scrambled eggs with tomatoes can be said to be the most homely dish, sweet and sour tomatoes with golden eggs, not only delicious, but also nutritious, as a fast dish, mothers especially prefer this dish. Scrambled eggs with tomatoes are quite a meal, one dish and one bite of rice, how many people like to use that tomato juice for bibimbap?

2. Braised pork.

In the past, when I got home, if I smelled a strong smell of meat, I couldn't wait to throw my schoolbag on the ground and go to the table. The charm of braised pork is very big for children, and the large pieces of braised pork are burned reddish-brown, and the rice can be served in another bowl.

3. Grilled fish in soy sauce.

The fish made in the thick oil red sauce is actually very delicious, and my mother will always get up early in the morning to buy fresh fish and come back to cook. Every chopstick clip is umami, and my mother will keep saying on the side, don't talk when eating fish, be careful of fish bones.

4.Sauerkraut. Because of the vast size of the land, the taste of pickled cabbage varies greatly from place to place. The sauerkraut in that jar was washed by my mother herself, seasoned, sealed in the jar, and after the time was fermented, it was a delicacy that had been surrounding me in my childhood.

5. Sweet and sour pork ribs.

The sweet taste and full of meat are another favorite meat dish for children. Every time I have this dish, my chopsticks can't help but move to the ribs, and I have to put the last rib into my bowl before stopping.

6. Stir-fry seasonal vegetables.

All kinds of seasonal vegetables are the mother's favorite to buy, what season to eat, spinach, water spinach, bamboo shoots in spring, lettuce, mustard greens in summer, white radish, pumpkin in autumn, Chinese cabbage in winter, now we who work may rarely go to buy vegetables by ourselves, are to order takeout, but the freshest and most delicious seasonal vegetables are still made by mothers.

Mom's favorite dish is [plum cabbage button pork].

List of ingredients A large piece of pork belly, green onion knots, ginger slices, cooking wine, dark soy sauce, cooking oil, a handful of dried plum vegetables, chives, ginger and garlic star anise.

Steps:

1. Prepare a large piece of pork belly first, clean it and cut it into four large pieces, and then put it in the pot to burn off the hair on the pig skin, no oil is put in the pot, just heat it directly, and rub the pig skin face down after the pot is hot, until the pig skin becomes a little burnt, turn off the heat and take it out, and then scrape it on the pig skin with a knife, so that the pig hair is clean;

2. Then put the pork belly into the pot, add water, green onion knots, ginger slices, cooking wine, and skim off the foam with a spoon after boiling over high heat.

Then continue to cook for 10 minutes, drain the water and put it in a bowl, then pour a large spoonful of dark soy sauce and wipe it well, evenly coating and coloring each side;

After wiping it, start to prick the holes, toothpicks or needles can be used, directly tie dense small holes on the meat skin, and after tying, wipe each side of the pork belly with dark soy sauce again, and then soak the meat skin down for 10 minutes;

After a few minutes, take out the meat and put it on the drying rack to dry with the skin facing up, so that the dark soy sauce can be completely absorbed;

5. After the meat skin is dried, heat the oil in the pot, the oil can cover the skin, remember to add the meat, and the meat skin is facing down;

Fry on low heat, cover the pot after putting it down, fry it on medium-low heat for three minutes, and the meat skin can be fried until it is scorched;

After taking it out, put it in the soup where the meat was boiled for the first time to soak for an hour, at this time, the dried plum vegetables are also soaked, squeeze out the water and set aside;

6. Then fry the shallots, ginger and garlic star anise with the oil that has been fried with the meat skin, and then add the plum vegetables and stir-fry together.

After stir-frying, add a spoonful of salt, half a spoon of sugar, two spoons of light soy sauce, a spoonful of dark soy sauce, half a bowl of broth, then cover and simmer for 5 minutes.

7. Let's prepare another bowl: add 1 tablespoon of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of pepper, mix well and put aside for later use;

8. After the pork belly is soaked until the pork skin has a bit of tiger skin effect, you don't need to soak it, take out the meat skin and slice it up, and put it in a large bowl after cutting.

Then pour in the sauce that has just been prepared, grasp and mix evenly, and marinate for 10 minutes to color and taste.

After marinating, put it in the bowl ready to steam the meat, place the meat skin down in turn, press it flat with the palm of your hand after it is placed, and then spread the fried plum vegetables, and then you can steam it in the pot after pressing it firmly;

9. Pour more water in the pot, turn to medium and low heat and steam for 2 hours after steaming on high heat. Take a plate and buckle it on the bowl containing the plum cabbage button meat, quickly turn it upside down, sprinkle some green onions while it is hot, the fragrant plum cabbage button meat is the best, the finished oil is yellow and black, the fragrance is tangy, delicious and not greasy, one bite is particularly enjoyable, and the hospitality is also very face-saving when feasting guests.