Nine delicious dishes Do you dare to eat Please 3Q

8th place: air-dried chicken When making this kind of thing, you need a certain amount of technique, and the speed must be very fast. This is a Tibetan dish, and the master plucks the feathers, takes the organs, fills the belly of the chicken with seasoning, sews it, and hangs it in a ventilated place (it is not bloodlet to kill).

At this time, the chicken must still be alive, and then "coo" in the wind and snow like a wind chime, and its scenery is spectacular. Comment: Looking at Gu Long's **, people who duel with Ximen Blowing Snow often look down and see that a blood hole in their chest is bleeding after a move, and then they react to the trick.

I think this chicken is similar, after the master's toss, I looked down and saw that the hair was gone, and the internal organs had been replaced, so I would understand: it's over, it's hit, and the terrible thing is that it's not dead. View the original post

Third place: pouring donkey meat This dish is also difficult to get along with the donkey, the live donkey is fixed, and there is a boiling old soup next to it. The eater specifies that he wants to eat a certain part, and the chef peels off that piece of donkey skin, revealing the fresh meat.

Scoop the boiling soup with a wooden spoon and pour the meat, and when the meat is cooked, cut it off and serve it on a plate. Comment: It is said that most of the people who eat this dish do not eat vegetables for the sake of eating vegetables, but purely to see how to water the donkey and the donkey's facial expression.

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Fourth place: Iron plate soft-shelled turtle Put the fresh soft-shelled turtle in a cold soup with seasoning and simmer over low heat. The soft-shelled turtle is alive, and when the water gradually warms up, the soft-shelled turtle will drink the soup because of the heat, and the seasoning will naturally enter the soft-shelled turtle's body.

Gradually, the fire became hotter and hotter, and watching the painful rolling of the soft-shelled turtle in the pot, the people who lifted the chopsticks were all excited. When the soft-shelled turtle is finally cooked, the soup on the outside and the soup that the soft-shelled turtle drinks make the soft-shelled turtle taste like soup, and it is said to be delicious. Comments:

The magic is to simmer it over a slow fire, and when you kill it, you can't kill it all at once, but let the viewer enjoy the pleasure of slowly torturing it. View the original post

Zucchini Sorrow team --- half-edge monk and half-edge woman to answer for you.

Zucchini, also known as cucumber, white gourd, sweet gourd, etc., can be stir-fried or boiled in soup--

Suitable for people: suitable food: suitable for patients with diabetes, liver disease, and kidney disease; Patients with lung disease should eat white sugar zucchini;

Avoid eating: Zucchini should not be eaten raw. People with spleen and stomach deficiency should eat less--

Zucchini, also known as cucumber, white gourd, sweet gourd, etc.

Delicious vegetables, you can stir-fry meat, eggs, and other vegetables.

It's not a horned melon! Also called zucchini!

I can't see it clearly, like zucchini melon vegetables.

This is called bulb fennel, per 100 grams of fresh food part contains egg daily quality grams, fat block grams, sugar grams, cellulose grams, vitamin C mg, potassium mg, calcium mg, in addition to stems and leaves cherry blossom Heng buried also contains 90 mg kg of fennhole (C10H12O) has the stomach to promote appetite, exorcism and other dietary therapeutic effects.

The bulb fennel is swollen and thick, the leaf sheath is fresh and tender, the taste is crisp, the taste is sweet, and it has a slightly lighter fragrance than cumin, which is generally cut into thin strips and put into the condiment cold salad raw food, and can also be fried with various meats.

There are many ways to eat fennel: after boiling the bulb fennel according to the general vegetable soup, pour a little sesame oil and cooking wine, and its flavor is very special; For those who like sweets, sprinkle some white sugar, which has an extraordinary taste; Add sesame oil to taste before frying it and putting it in a pot; When frying fish or boiling fish soup, it is seasoned with bulb fennel, which not only removes the fishy smell, but also makes the fish more delicious and delicious. To cook any cold food, a small amount of fennel stems and leaves can be added to the ridge ante, which can have the effect of driving away cold and warmth; It can be eaten as a salad; It can also be eaten raw like parsley, which has a refreshing feeling of increasing appetite; Spices that can be used as pickles; The sweetness and aroma of bulb fennel seeds can be used in pastries such as apple crisps and biscuits.

Ingredients 1 kg of pork fat intestines, 15 grams of garlic paste, 10 grams of green garlic, and 50 grams of minced coriander. 【Seasoning】 80 grams of lard, 100 grams of sugar, 7 grams of salt, 50 grams of rice vinegar, 15 grams of Sichuan pepper oil, 20 Sichuan peppercorns, 15 grams of green onions, 15 grams of ginger, a little cinnamon noodles, a little pepper, 150 grams of chicken broth. 【Method】 (1) First use vinegar and a few peppercorns to scrub the fat intestine head, and then turn it over and rinse it well.

Then put it into the pot and add an appropriate amount of water, Sichuan pepper, green onion, and ginger to cook (in the process of cooking, use chopsticks to prick the eyes and put oil), and then remove and cool. Then cut off the ends of the fat intestine, form it into a 2 cm long section, blanch it in boiling water, and dry the water. (2) Heat the oil with a frying spoon, put in 25 grams of sugar, fry over low heat until dark yellow, put the intestine segment into the spoon when it bubbles, turn it over a few times to color the fat intestine, then cook in rice vinegar and cooking wine, add chicken broth, minced garlic, pepper and salt, 75 grams of sugar, thicken the soup over low heat, then add pepper oil and cinnamon noodles, and turn it over a few times Glass squid Ingredients:

One piece of dried squid. Spinach hearts. Clear broth, pepper, salt, monosodium glutamate, cooking wine.

Method: Soak the fish in warm water for 1 hour, wash it, remove the head whiskers and skin, use a fast blade to grow about 9 cm and a complete and uniform sheet about cm wide, put it in a bowl and wash it with warm water, drain the water and add white alkali to mix well, add boiling water to cover tightly, simmer until the water is not hot, decant the water, and then add boiling water to cover and simmer, so repeatedly until the squid is white, transparent and soft, and then float with water for later use. Wash the spinach heart, put it in a pot of boiling water and cook it, pick it up and put it in a soup bowl in a hot bottom pot to cook the clear soup, put in the fish fillet after boiling, feed it twice, remove it and cover it on the spinach heart.

Boil the soup in the pot, add pepper, salt, monosodium glutamate, and cooking wine to taste, and then pour it into the soup bowl.

One. Homemade Tofu 1Ingredients: Deep-fried matches.