What is the name of one of your most iconic local dishes?

For pork ribs and lotus root soup, first blanch the chopped pork ribs in boiling water, and remove them to control dryness. Then use the oil boiling pot, pour the pork ribs into the pot and fry it, then put it in a crockpot, add an appropriate amount of warm water, and add salt after boiling. In addition, peel the old lotus root, remove the knots, wash it, and cut it into irregular prismatic shapes.

Add a little salt and mix raw, wait for the ribs to cook to 6 mature, pour the processed lotus root into the jar, stir, continue to boil, add salt appropriately, until the pork ribs are rotten lotus root powder, sprinkle some green onion and pepper when putting it into the soup bowl. The characteristic is that the meat lotus root is fragrant and the soup is delicious.

Braised lion's head, lion's head should be soft and delicious, the meat is best chopped by yourself, another key point is on the container, to simmer slowly, with the casserole as the best, the late Chinese painting master Zhang Daqian taught his wife a good dish is "braised lion's head", Mr. Daqian's practice is, very lean meat, three points of fat, finely cut and coarse, the size should be like a grain of rice, can not be chopped too fine, so that the meat can keep a gap between the juice.

Chicken and mushroom stew is a famous dish made with dried mushrooms, chicken and vermicelli. It is best to use wild hazelnut mushrooms for stewed chicken mushrooms, the kind with thin stems and small umbrellas, hazel mushrooms can bring out the freshness of the chicken to the greatest extent. A veritable mountain game.

The few in Northeast cuisine can develop into one of the home-cooked dishes that rivals other high-end cuisines.

"Eight Treasure Duck" is a famous dish in various restaurants in Shanghai, but it is the best cooked in Shanghai Old Hotel in Shanghai City God's Temple, so it is praised by gourmets as a must-have and well-known at home and abroad. It is to use the bone-in duck to open the back, fill in the ingredients, buckle in the big bowl, seal the cellophane steam, the duck shape is plump and full, the original juice is prominent, and then pour the shrimp and green beans prepared with the original marinade of the steamed duck when out of the cage, and the house is full of fragrance.

"Oily pork" is one of the famous dishes in Shanxi, which was originally a famous dish of the government, and later spread to the Taiyuan area, and gradually spread in Shanxi. After the improvement of the successive generations of chefs, this dish has reached a relatively perfect degree, because Shanxi "oily meat" from the selection of materials to knife work, from pickling and soaking to cooking, especially in the use of seasonings, has its uniqueness, obviously reflects the local flavor characteristics of Shanxi.

Crab roe sea cucumber, green onion roasted sea cucumber northern famous dish, from the source of Shandong, with water hair sea cucumber and green onion as the main material, sea cucumber is fresh, soft and smooth, green onion section is fragrant, there is no residual juice after eating. It is one of the "eight treasures of ancient and modern times", the green onion is mellow, rich in nutrition, nourishing the lungs and kidneys.

Chopped pepper fish head belongs to Hunan cuisine and is a famous dish in Xiangtan. The "freshness" of the fish head and the "spiciness" of chopped peppers are integrated, and the flavor is unique. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and glutinous taste, fresh and spicy and palatable.

Lemon duck is a special dish in the Wuming area of Nanning, Guangxi. The lemon duck meat is sour and spicy, the flavor is strong and rushing, the first bite feels strong, and the second bite can not be stopped, and the duck meat is crispy and meaty.

In the minds of the current Henan people, the most representative dish is the braised Yellow River carp.

Question: What is this dish called?

The name of this dish is (Konjac Shrimp Ball Roasted Chicken Nuggets).

Because the ** provided by the subject can be identified, there are cooked shrimp balls and konjac in the soup on the plate, and there is a famous dish that is konjac roast chicken, the title is.

The practice of processing the improved version is briefly introduced:

Method. 1. Cut the konjac into small pieces, cut it with a comb knife, put it in a pot with boiling water and cook for 2-3 minutes, immediately remove it and drain the water;

2. Slice the ginger, cut the red pepper into small pieces, slice the garlic, cut the chicken into pieces, add a little oil, salt, light soy sauce and starch, mix well, marinate for 5-10 minutes;

3. Put oil in the pot, heat it, add the chicken pieces and ginger slices, fry until the chicken changes color, when the chicken skin shrinks to produce oil, add red pepper, garlic slices and a spoonful of Pixian bean paste, fry the appropriate amount of dark soy sauce and salt until the chicken pieces are evenly colored, and the soup turns red;

4. Add the drained konjac pieces, keep stir-frying until the ingredients are colored, add a little water, stir-fry evenly, add half a spoon of sugar, boil until the soup thickens, add a little pepper to turn off the heat and start the pot.

1. The comb knife refers to cutting thin slices horizontally along one side of the konjac slices, but do not cut off the back, and it is comb-shaped after cutting, so cut because the konjac is a tasteless and difficult to taste ingredient, and the flower cutting knife can make the soup evenly enter the konjac slices, and add flavor, and you can also cut other shapes of flower knives according to your preferences.

2. Boiling konjac in advance with water can remove the astringency in konjac and make konjac tofu taste smoother.

3. It is not recommended to blanch the chicken with water first, in order to make the chicken firm and flavorful, and the taste is better, and duck can also be used instead of chicken.

I'm from Hunan Province in China, and there's a lot of food here. Today I would like to share with you some of my favorite Hunan dishes.

First of all, I would like to introduce the rich flavor of the fried pork in sauce. This is one of the traditional specialties of Hunan, with a rich sauce aroma and a tender taste that complements the meat quality. It is made of tender pork stir-fried with bean paste, chili peppers, green onion and ginger.

It tastes very chewy, and at the same time, it has a sauce flavor that makes people can't help but try it again and again. If you come to Hunan, you must not miss this delicious sauce fried pork.

Secondly, it is our signature dish in Hunan - the unique taste of chopped pepper fish head. This dish is a combination of tender fish head and chili bean cress, which has an excellent taste, especially spicy and rich flavor, and it is delicious to eat. You can mix the fish head with seasonings such as shallots, ginger, garlic, chili, etc., and then stir-fry it in oil, so that the natural umami flavor of the fish is preserved and it is more delicious.

In addition, Hunan chili peppers are also a very famous delicacy. Hunan's chili peppers have a rich flavor and aroma, and a variety of textures are mixed together, which makes people want to stop. Almost every dish of our Hunan cuisine will add chili peppers, such as spicy chicken, dried fish pot and so on.

Due to the humid climate in Hunan, our chili peppers are also more spicy than other places, which is why many people fall in love with them when they come to Hunan.

Finally, I would like to recommend a Hunan specialty snack to you - blood sausage. If you like to eat pig sausage, then you will love blood sausage. It is made by mixing pork intestines, pork belly, pig's blood, ginger and green onions and other ingredients.

The moment you bite into it, the delicious juice will overflow your mouth, and there will be some finely minced meat, which will surprise the taste.

Overall, Hunan is a foodie town, with plenty of delicious food and snacks that will not only satisfy your taste buds but also give you a better understanding of Hunan's culture and traditions. If you have the opportunity to come to Hunan, you must try the food here, I believe you will definitely fall in love with the taste here.

I think the best dish is the Tohoku stew. Nowadays, many families have small populations, most of them are two or three people, and many are only three or five people. There are fewer stir-fried vegetables, the nutrition is not comprehensive, there are more stir-fried vegetables, and there are leftovers every day.

And stewed this dish, boiled in one pot, you can put a little bit of everything, what seafood, meat, soy products, all kinds of vegetables, vermicelli, etc., the taste is well conditioned, and the nutrition of the rice is comprehensive. Even the soup is available, which is time-saving and nutritious. Perfect for a modern family.

It's like eating a hot pot, you can just throw it in whatever you want, and it's still hot in winter.

Hello, I am from the Central Plains, and I am about to enter old age, and I think the most delicate and withered dish is tofu mixed with shallots (fried tofu in winter).

A dish made by students of Yunnan New Oriental Cooking School.

When I was a child, the vegetables and fruits I grew at home were not too smart, I thought they were yellow finger melons.

Each of the eight cuisines has what everyone thinks is the best. The back pot meat of Sichuan cuisine should be Sichuan people, everyone likes it.

Glad for your question, I think it's best to have a dish that is sour and spicy soil and ruined beans, no matter how poor you can afford it.