What s the one dish that impressed you the most?

Pig blood balls are popular in the vast countryside of Shaoyang, Hunan, and bacon is also made in the winter of each year, and is also called pig blood cake and balls in the local area. Pig blood balls are made of fresh tofu pinched and crushed, mixed with chili powder, salt, minced pork belly and fresh liquid pig blood, hand-grouped into oval balls of uniform size, dried in the warm winter sun for two or three days, then hung on the stove and smoked with firewood day and night. The smoked pig blood balls look really ugly, don't want it, it's black like a grenade, and people who have never eaten it don't dare to say anything when they look at it.

However, when you steam and slice them, or fry them until golden brown, or stir-fry them with bacon, you will definitely want to eat them again after eating them once.

Farmhouse tamales need to go through several complicated processes to make a good job, their own rice is fried and ground into powder by hand, and the sliced pork belly is covered with rice noodles and then placed in the sun to dry; After drying, it will be sealed with a jar, placed in a cool and dry place, and when you want to eat, take a few pieces out, and steam them directly in the pot. The freshly steamed rice noodle meat, chewing it, the oil and water bulge out, and the mouth is full of it. But it's not greasy at all, it just feels soft and glutinous, full of flavor, and it's so delicious that you can't stop at all.

Cauldron dishes, especially those on red and white matters, are delicious. The big pot dish is mainly popular in the northern countryside, because it is simple and easy to make, delicious in taste, and most importantly, it can be used as both a vegetable and a staple food, so it is deeply loved by farmers. In the countryside, a big pot of dishes has to be made in red and white affairs, and a big iron pot is set up on the street, and fatty meat, meatballs, tofu, and cabbage are poured into the pot, and soon the delicious big pot dishes are ready.

Eating a big pot of dishes must be eaten with steamed buns, especially drinking soup and eating steamed buns, which is really refreshing.

When I was a child, the steamed buns at home were steamed at home, and the flour was also ground from my own wheat, which was pure and natural. Cut the steamed bread into slices and put it on the edge of the iron coal stove to bake, the golden brown of the steamed bread can be eaten, so the baked steamed bread is more chewy and fragrant, you can eat two steamed bread at a time! Similarly, when I grew up, I never ate such fragrant baked steamed buns again, although I occasionally buy some grilled steamed buns to eat now, but the taste has long changed.

The bacon in the countryside is not the same as what we see in the supermarket, it does not have such a glamorous appearance, but looks black. If it is bacon smoked by old women, there will be a layer of black ash on it, and only after washing it with several basins of hot water can it reveal its "true face". The washed bacon looks red and black and burnt yellow, and the faint smell of firewood is mixed with the aroma of meat, which makes people can't help but squirm their taste buds.

When I was a child, my mother would simmer some potatoes in the charcoal of the wood every time she cooked pig food in a big stove (at that time, the potatoes in my hometown were sandy red potatoes with cracked skin when dug up), and occasionally turned over, and they were cooked in half an hour! Every time I take it out and peel off the skin, the special fragrance of ripe potatoes fills the air, causing the greedy insects to stir and drool, so I can't wait to blow the cold and take a bite.

I remember when I was a child, every family had a stove, and all I used for cooking was firewood. At that time, a few friends stole a few big sweet potatoes (we call them yams) from the ground, put them in the stove, and then make a fire to cook, and the sweet potatoes were baked when the rice was ready, and the hot sweet potatoes were taken out of the wood ashes, broken from the middle and distributed to the friends to eat together, and the bite was full of aroma. I remember when I was a child, I ate too quickly, and I was burned a lot, but now that I have grown up, the village has developed, and the stove has long been eliminated, so I have never eaten such a delicious baked sweet potato again.

Alfalfa pot helmet bun. That was when I was a kid, food was tight and people were hungry all the time. I remember one spring when my mother put a little fresh alfalfa on the wheat flour and branded it into an alfalfa pot helmet.

The alfalfa mixed with the fresh aroma of wheat flour made me, who had never eaten enough, think that it was the best food in the world, which was deeply engraved in my mind, and I will never forget it for a long time. The other is when I was in high school, one winter we saw that there were persimmon trees outside the school that had not been picked and were already soft hanging on the branches. A few of our classmates sneaked out of the school to sit on the tree during school meal time, picking persimmons and eating them with the pot helmet buns they brought from home, which was much more sweet and delicious than boiling water at school.

I also thought it was the best food to eat when I was a student. These two items seem ordinary today, but they will keep me in mind for the rest of my life. I also asked my wife to make alfalfa pot helmet buns, but I can no longer find the taste in my memory.

Therefore, in a special environment, things that may be ordinary often leave a deep impression on people.

Steamed pork, if you can eat fatty meat, then eat two words, enjoyable, our family tamales are a little different, after cutting the meat mixture, take it to the sun for a day, the surface of the meat is a little oily, and then put it in a bowl to steam, then eat it and bite down the bite, you will feel indescribably special, because the mouth is full of the fragrance of the sun, plus the fragrance of rice noodles, it is indeed delicious.

When it comes to sake lees fish, the practice may be different in various places, generally done in winter, not so easy to spoil, we will clean up the fish, put an appropriate amount of salt to marinate for 5 days, and then dry it in the sun for a day, and then cut it into pieces and put it in a clean glass bottle or clay jar, add ginger shreds, salt, rock sugar, red pepper + millet pepper, mix evenly, and finally add the glutinous rice sweet wine brewed at home, containing sake lees spread on it, to be put for about 20-30 days, take it to steam or fry, the taste is better. If you cook the fish and then put it in a bottle, you can add these ingredients, and it is also very good to marinate it for a month.

In my memory, the food of my hometown has always been in my heart. Although there are chickens, ducks, fish and meat all over the country, as well as fruits, vegetables, dishes, shopping malls, and supermarkets, when it comes to eating, I always feel that there is something missing compared to the taste of my hometown. Objectively speaking, it is likely that the nutritious taste of fish and fruits and vegetables is the same as that of my hometown, and the bitter taste of my hometown is still in it.

Alone in a foreign land as a stranger, every festival is full of relatives"。Being homesick is sometimes just about thinking about the taste of the food your mother cooks.

<> like many hard-working women in her hometown, Mom would make pickles, as she was called in her hometown"Salt vegetables"。Every year shortly after the beginning of spring, in the garden"Pimples"The vegetables are growing well, and bags are full of stumps. At this time, the mother took advantage of the good weather to scoop up the pimple vegetables, cut off the old rotten skin, remove the special old vegetable leaves and cut them into two pieces, put them in the pond, clean the stumps, and dry them.

Then put it in a water tank and marinate it with salt. The pimples of the greens under the salt give off a burst of fragrance, and the color of the pimples has turned green, and the meat feels tender. Then it's ready to dry.

The long rope is full of hanging"Salt vegetables"。The sun is slowly basking and the color of the greens is starting to turn yellow. As children, we surprised adults.

When adults found out, they always said that they couldn't eat it, and they would get fat if they ate it"Larynx"。My hometown is on the bank of the canal in Tongzhou, Beijing, and the boy who grew up on the bank of the canal would catch fish and shrimp since he was a child.

I put two small fish on wicker, carried a string of small fish home, and guarded my mother's mourning hall like a greedy cat, and a few small fish became my meal. Later, he tried to catch some big fish, but never caught them. Every time I think of the delicious fish in front of me, I salivate.

I pestered my parents several times and asked: What if I can't get big fish to eat! Parents said:

I do not know. Finally, my childhood was a difficult period for the country's economy in the last century, and I spent half a year on chaff and grain to the leading cadres. Few of the common people can fill their stomachs.

Buy big fish"It's a children's fantasy! But my fantasy has finally come true.

About all childhood is inseparable from the left and right of a certain taste.

Maybe it will last a lifetime.

Together with the figures of labor in my memory, the air around me.

。and the breath of the soil and plants to form a subtle feeling.

The Chinese call it hometown flavor.

Everything grows sometimes, but people freeze the time that will never go back in the form of a certain flavor so that it passes through the endless chaos and never scatters.

It's as fresh as yesterday, <>

Just like time has not been disturbed, the years can come again.

It is thick and long, as if it hides the wind and waves of the sea and the wind and frost of the homeland. Every time I get home. My grandmother always asked me if I was hungry.

Then you'll get a bowl of delicious egg fried rice. My childhood was filled with the joy of my grandmother cooking with me. He brought me more than just good food.

It's a precious memory.

Speaking of the food of my hometown. My hometown has a lot of food. My hometown is a hometown with a lot of vegetables.

There are many kinds of vegetables there. And it's exceptionally fresh. And it's not expensive.

In my hometown. There is also a lot of food. Thinking in my hometown.

The dish of curly hooves is the most famous. There is also lotus root and pork. There are also sauerkraut steamed pork.

There are also eggplant boxes. There are also fish skin peanuts. And blow drying.

There are also bones. Thereinto. The best thing to eat is.

Speaking of the dish of curly hoof. A dish that you can't get rid of every holiday when you entertain friends and family. It's called Problem Solving.

It's made of pig's feet. It is to remove the pork bones from the inside of the pig's feet. Then put in the pork that has been mixed with the seasoning.

Then bandage well. Put it in a pot and cook. After taking it out.

You can eat hot or cold. If you add 1 one seasoning to dip in water. It tastes better.

And the taste is particularly unique. It was a good side meal.

For those who come to my hometown to play. Will definitely eat this dish. Because this is a dish that he sold his hometown and did not have. Here I would like to invite those who have never eaten this dish in particular. Welcome to my hometown. Taste the delicacies of my hometown.

Hometown specialty, my favorite is the Northeast stewed pork fiber powder.

Because it is nutritious, fresh in color, delicious in taste, and can solve the problem of difficult to adjust the mouth.

What you like to eat, you can put it, there are many varieties planted in the farmyard, you don't need to do the same thing, one pot out, convenient and wise.

Break a few ears of corn, pick a pumpkin, pick two potatoes, a small handful of beans, chop a few pork ribs, or pork belly, cut into pieces, and a meal is ready.

Of course, this is my approach, the taste is different, you can also put other dishes, add or subtract whatever you want.

Different ingredients, the required simmering time, should be noted, in the order of priority.

My hometown is in Xianning, which borders Hunan in the south and is the southern gate of Hubei. Xianning was called Yong'an in ancient times, and the county system was established. It has become a new middle-class city known for sightseeing and tourism.

Xianning has outstanding people since ancient times, the mountains and rivers are beautiful, and the people are rich in things. There are numerous lakes, plain fields, low rolling hills, and beautiful mountains. A series of scenic spots such as Jiugong Mountain, Lushui Lake, and Chibi Ancient Battlefield are even more famous, making you forget to return.

Play well in Xianning, eat well in Xianning. As a Xianning person, we can not only be intoxicated with the spicy of Sichuan and Hunan provinces, but also like the sweetness of Jiangsu and Zhejiang, sometimes a bowl of rice, a bowl of Lanzhou ramen will also be gladly accepted, here can be described as a hundred flowers blooming, a hundred flavors for spring, each showing its own characteristics, and let me feel that the most distinctive is the preserved fish and bacon, the golden color, the smoky breath, which is unforgettable. Stir-fry a plate of vegetables, and then serve a plate of preserved fish and bacon in a rice pot, then you are really blessed.

I don't know when I'll be able to eat that bite again.

1. Dip lobster in oil.

2. Fry the tenderloin.

3. Fried belly kernels.

4. Crystal shrimp.

I don't think one dish is enough, too much, for example, sausages, bacon, sweet and sour pork ribs, stir-fried meat with garlic sprouts...

As long as it is the things of my hometown, I basically like it, and the taste of my hometown does not have the materials of the mountains and seas, nor does it have an exquisite appearance, and there is only a simple and unreal taste in the countryside. Although it is ordinary and light, it is fascinating, soaked in sweet snacks, warm human touch and antique architecture, all of which make me intoxicated.

The taste of the hometown is a kind of feeling, with its unique characteristics, there is a taste, it is the taste of time that cannot be diluted, the memory cannot be erased, and the distance is not far away, it is the taste of hometown.

The moon is the hometown of Ming, the dish is the beauty of the hometown, the taste of the hometown cuisine, the feeling of the vicissitudes of life, the nostalgia on the taste buds is unforgettable for a lifetime, and with the passage of time is more unforgettable, it is any mountain and sea delicacies can not be compared.

Mom will always be the best chef in everyone's heart, and the taste of hometown will always be the best memory in my heart.

Three fresh stewed seeds, "cakes and salted fish".

There are thousands of delicacies in the world, and I only love this delicacy, that is, braised pork, no matter how many delicacies and snacks I have eaten, I still can't forget the taste of braised pork, I can't let go of missing him, and even make braised pork once a week to satisfy my cravings. If someone says they don't like to eat braised pork, I feel that he has never eaten delicious braised pork, if the braised pork is not well made, it will taste special and tasteful, and the taste has a fishy smell, so today we will share an authentic braised pork production method, to ensure that you still want to eat it. <>

First of all, prepare a fresh pork belly with skin, clean the pork belly first, and then use a musket to roast the pork skin on the pork belly, the purpose of this step is to remove the residual pig hair on the pig skin, and can also fully stimulate the glands on the pig skin, these oil glands are the biggest reason for the fishy smell of braised pork, when the pork skin is roasted to brown, you can put the pork in clean water, and gently scrape the burnt part of the pork skin with a knife. <>

If the pork is fresh, then there is no need to blanch, and if the pork is frozen, then it is necessary to blanch to remove the blood foam inside. <>

Then cut the pork into your favorite size or thin slices, and then you can make it. First of all, the pot to heat the oil, the heat must be small, then add an appropriate amount of sugar to the pot and stir constantly, until the big bubbles emerge, and then add green onion and ginger, star anise and cinnamon and cut pork belly to stir-fry evenly, and then add a can of beer and some water, don't forget to add seasonings, such as light soy sauce, oyster sauce, dark soy sauce, at the beginning it is best to use high heat to stew for half an hour, and then turn to medium-low heat to simmer for more than an hour to get out of the pot, If you have a pressure cooker at home, you can also use a pressure cooker, so that the braised pork will be more soft and glutinous.