What dish doesn t look good but tastes good?

I think that when I eat hot pot, the basil dish doesn't look particularly delicious, but when I eat it, it tastes very good, and as far as I'm concerned, I like it more.

It's durian, it's definitely a very two-sided delicacy, and when you just smell it, you think it's something, how can it be so ugly. You'll be amazed when you know it's a food, because you can eat something that stinks, can you eat it? But when you really taste it, you will be shocked.

I think the spicy fish head fits the situation you said, and people who see this dish for the first time will think it's scraps, but if you eat it once, you will be addicted.

The fungus doesn't look like a good dish, but it tastes very good, and this fungus is still a good dish to clean up the intestines.

For example, coriander, tofu, and bean skin, and then also include brain flower, hairy tripe, yellow throat, goose intestines, pig tooth board, as well as beef heart, waist slices.

Best vegetable: Sweet potatoes are not only rich in vitamins, but also anti-cancer experts, and are the first of all vegetables.

Burnt tofu.

Ingredients: 300 grams of tofu, half a broccoli, half a carrot, an appropriate amount of shredded green onion and ginger, 2 cloves of garlic, 1 spoon of light soy sauce, half a spoon of vinegar, an appropriate amount of sugar, a little salt, a little corn starch, 1 teaspoon of water, an appropriate amount of cooking oil.

Method:1Cut the northern tofu into cubes, slice the ginger and garlic, and shred the green onion.

2.Sit on a hot pot of water, add half a spoon of salt, put the tofu cubes into the water, wait for the water to boil, and then drain and set aside.

3.Blanch the tofu with water, then blanch the diamond-shaped carrots and washed broccoli for about 1 minute, then pluck them with cold water.

4.Place cornstarch on a plate and evenly coat the tofu with a layer of dry powder.

5.Heat the pan until it is 6 hot, then add the tofu and fry until golden brown on all sides.

6.Tofu is removed and set aside.

7.Mix a bowl of sauce with light soy sauce, vinegar, sugar and salt to taste.

8.Stir-fry shredded chives, ginger slices, garlic slices, pour in tofu and stir-fried seasonal vegetables, and finally pour in the sauce, then put some water starch, wrap the sauce on the tofu and turn off the heat.

Saliva chicken ingredients: half a local chicken (about 500g), dozens of peanuts, 20g of chili powder, 1 shallot, 1 small piece of ginger, 1 coriander, 2 garlic, dozens of peppercorns, 1 teaspoon of sesame oil, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar.

1 teaspoon, 1 teaspoon vinegar, 1 teaspoon monosodium glutamate, a pinch of Sichuan pepper powder, 2 tablespoons chicken broth.

Method:1Slice the ginger, knot the shallots, and take more than 10 peppercorns for later use.

2.Wash the chicken, fill the soup pot with water until the chicken is submerged, add ginger slices, green onion knots and Sichuan peppercorns, and bring to a boil over high heat.

3.Once the heat is boiling, turn to medium-low heat and cook for 10-15 minutes, turn off the heat.

4.Remove the chicken and place in ice water until cool.

5.Remove the chicken, chop and plate, and set aside.

6.Heat the pot over low heat, pour in the peanuts, and bake until the leather coat bursts, taking care to turn it at any time and not to get mushy.

7.Chop the green onions, minced garlic, prepare the peppercorns, let the peanuts cool, peel them, chop them and set aside.

8.Pour oil into the pot and cook until it is ready, add green onions, peppercorns and some minced garlic, stir-fry until fragrant, 9When the oil temperature is 8, turn off the heat, let it cool slightly, and filter out the hot oil.

10.Pour the hot oil into a bowl with the paprika and stir slightly to strain out the red oil.

11.Add minced garlic, light soy sauce, vinegar, salt, monosodium glutamate, sugar, sesame oil, Sichuan pepper powder and chicken broth to the red oil, mix well and let cool.

12.Sprinkle chopped peanuts on top of the chicken, pour the mixed red oil over the chopped chicken, sprinkle with chopped coriander, and serve.

In fact, there are only those dishes eaten, there are no major changes, they are all home-cooked ......The key is your practice, the same ingredients are different methods, the taste is still very different, frying, frying, steaming, boiling, stewing, and so on.

You can buy a recipe book, or find some recipes on the Internet, and follow the recipes every day, which is also very good......In summer, don't just stir-fry some vegetables every day, it's also a good ...... to make more soup and drinkThere is also a lot of knowledge in diet, as long as you put your mind to it, you will find a lot of it.

Farmhouse stir-fried meat.

1. Wash the raw materials, slice the pork belly and lean meat for later use (I didn't buy the best pork belly, a little fat);

2. Add salt, chicken essence, cooking wine, dark soy sauce and corn starch to the lean pork slices and marinate for about 5 minutes;

3. Wash the ingredients, slice the pork belly and lean meat for later use (I didn't buy the best pork belly, it's a little fat).

4. Add salt, chicken essence, cooking wine, dark soy sauce and corn starch to the lean pork slices and marinate for about 5 minutes;

5. When the pork belly is fried until yellow, add the sliced pepper and garlic slices and continue to stir-fry. In many ways, pork belly is served out, but it is not needed here;

6. Add a pinch of salt and continue to stir-fry a few times;

7. Put the marinated lean pork slices into the pot and stir-fry for a while.

It's hot, the appetite is not good, there are still a lot of fresh dishes in season now, you can change the method, don't be afraid of not doing it without success, the process of doing it is also a kind of fun! You can find some recipes online. You can also eat some hawthorn as an appetizer for a snack.

Boil porridge to drink, put it in the refrigerator to taste better...

There are a lot of seasonal vegetables.

Hello, I think boiled fish is the real rice killer. My personal favorite dish is boiled fish, which is tender, spicy and refreshing, economical, and has become a popular food artifact for countless people, which is worth recommending.

Extended Information:1The predecessor of boiled fish is actually a hot pot fish from Chongqing, which was originally launched for driver friends and became popular.

In a cooking competition held in Chongqing, a Sichuan chef won an award for this dish, which made it popular. A friend of the chef, who lives by the Jialing River, often brings a few freshly caught grass carp from the Jialing River when he comes to his house. Once, when a friend came, there were no other ingredients at home.

When the chef saw the fish brought by his friend in the wooden basin, the first pot of boiled fish was born. When it was done, the fish was delicious, spicy and heavy, which made friends praise it and the chef himself was amazed. Since then, the chef began to devote himself to the study of "boiled fish", from the characteristics of the fish, the combination of spicy to the innovation of color and many other aspects to strive for excellence, after more than a year of hard work, in 1985 the boiled fish was basically finalized.

References – Encyclopedia.

Roasted fish with edamame kernels - a home-cooked meal that locals like, especially the edamame kernels are on the market, the fish pieces are salty and delicious, the edamame kernels are tender and delicious, and they are rich in plant protein, a variety of vitamins, and nutritious home-cooked dishes.

Ingredients: herring, edamame, ginger, garlic slices, chives, chili paste, braised soy sauce, refined salt, white sugar, cooking oil, appropriate amount of flour.

Method: Add refined salt to the fish pieces and mix well, marinate for 10 minutes, dip the fish pieces with flour, fry them in a pan, add edamame, water and other seasonings, boil over high heat, cook for three minutes, turn to medium heat and cook for about 10 minutes, boil the edamame kernels until soft, and then add an appropriate amount of shredded chili peppers and burn them together, and serve them on the table.

Roasted chicken thighs with taro - taro and chicken thighs are roasted together, there are coarse grains and chicken, and even rice can be saved; Soft and glutinous taro, tender chicken thigh, stir-fry, stewed and served, simple and trouble-free.

Method: Cut the taro and chicken thighs into large pieces, fry the taro in the pan first, and cook until the process is better maintained in shape; Blanch the chicken thighs in a pot and stir-fry, add ginger, green onions, and garlic to stir-fry, add cooking wine and soy sauce and stir-fry well, add a few red dates, add boiling water and simmer for 5 minutes, then add taro, add to the casserole, simmer over low heat for about 10 minutes, and finally sprinkle with chopped green onions and wolfberries, and remove from the pot.

My favorite scrambled eggs with tomatoes never get tired of eating, whether it's rice or noodles. I never get tired of it. Vegetables and vegetarian food, so it is also known as ten kinds of dishes.

But there is no definite number of ten: it can be seven or eight; It can also be a dozen. Assorted dishes are more popular at family banquets, because at banquets, when people eat big fish and meat with oily cheeks, fat and tired, eat a few bites of assorted dishes, and there will be a refreshing feeling in the mouth; And this feeling will go straight to the stomach and spleen with the eater's lower throat.

This effect is especially noticeable during the festive season, especially during the Chinese New Year.

Although there is no definite number of dishes to be used to make assorted dishes, there are nothing more than shepherd's cabbage, spinach, carrots, celery, soybean sprouts, bamboo shoots, yams, dried tofu, etc., many of which have their own meanings. Capsule's cabbage and celery take their homonyms, which respectively mean to gather wealth and be diligent; The carrot gives birth to the meaning of prosperous days from its orange-red color; Thousands of sheets are derived from thousands of words to extend the meaning of thousands of generations; Soybean sprouts symbolize the ...... of success because of their resemblance to wishful thinkingAssorted dishes made from these dishes with beautiful meanings are self-evidently full of their auspicious and harmonious cultural connotations.

Due to the variety of dishes used in assorted dishes, it is very troublesome to make, and there are some particularities, and generally more than ten days before the preparation of the ingredients need to be prepared. When making it, you have to fry the shredded carrots first, because this symbolizes a good start; There are no special requirements for the order of key transport production thereafter. However, celery, spinach, winter bamboo shoots, etc. must be stir-fried over high heat to keep them fresh?

Crispy and nutritious. Shiitake mushrooms, fungus, daylily, ginger melon, thousand zhang, dried tofu, etc., should be fried for a little longer to make them fully cooked. In the end, the soybean sprouts must be fried, because this reflects the good intentions of everything and success.

After the soybean sprouts are stir-fried, the fried non-green leafy vegetables (except shredded carrots) are put in a pot and boiled for a few minutes, which can make the various dishes blend into each other's flavors. After that, after they are served to cool, the fried shredded carrots and green leafy vegetables such as spinach are stirred, and after they are mixed well, they are drizzled with sesame oil.

A few home-cooked dishes that are not only good in appearance but also a must, and they are enjoyable to eat.

1. Dry fried squid whiskers.

Ingredients: 250 grams of fresh squid, Accessories: 30 grams of celery, Seasoning: 4 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate, 10 grams of pepper (red, sharp and dry grams of pepper, 2 grams of white sugar and 15 grams of lard.

Practice:1The squid must be washed, seasoned with salt, and removed in a pot of boiling water;

2.Wash the parsley and cut it into "strips";

2. Leek sprouts.

Ingredients: leeks, bean sprouts, salt, cooking oil.

Practice:1Wash the leeks, soak them in salted water for 10 minutes, then rinse them with water, drain them and cut them into long sections.

2.Wash the sprouts, soak them in salted water for 10 minutes, then rinse, bring to a boil, pour the sprouts into the boiling water, boil them again, remove the cold water, drain and wait for use.

3.Put the oil in the hot pot to cool, enlarge the garlic and stir-fry to make it taste better. Add the sprouts again, turn over heat quickly, and fry back and forth for about 20 seconds. You don't have to fry it for too long. They are bleached.

3. Braised chicken wings with three sauces.

Practice. 1.Wash the chicken wings, cut them before and after, add an appropriate amount of cooking wine and salt for half an hour.

2.Wash the potatoes, sweet potatoes, carrots, peppercorns and garlic separately and cut them into small pieces for later use.

3.Start stirring the sauce: 3 tablespoons oyster sauce, 2 tablespoons sweet noodle sauce, 2 tablespoons tomato paste, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon cooking wine, and 1 tablespoon salt.

Stir well, the so-called triple sauce is ready. You can increase or decrease the toppings according to your taste.

5.Add less than half the amount of water to vegetables. Spread the marinated chicken wings, cover the pot and simmer for 10 minutes.

The shredded pork is a dish that I never get tired of eating, not only the taste is sweet and sour, especially delicious, very good to eat, and the nutritional value is particularly high, and the whole family loves to eat Qi repentance.