Tell me if you have a dish that you can never get enough of?

My favorite is the scrambled eggs with tomatoes made by my mother. Since I was a child, I never got tired of eating, I stayed in school and went home once a month, and every time I asked my mother to make scrambled eggs with tomatoes. Mom's taste is always the most delicious, and after I went to college, I ate scrambled eggs with tomatoes in many places, but none of them had the taste of Mom.

I want to go home and want to eat my mother's scrambled eggs with tomatoes. <>

My favorite thing to eat is the braised pork made by my father, which is fatty but not greasy, and very delicious. ‍‍

I am Henan Gushi, we have a soft spot for our local Han goose pieces, this should be more than one of me, we Gushi people are very fond of this, never get tired of eating, and don't know how to be so delicious, but outsiders may not be able to eat the habit, Han goose pieces have two characteristics Spicy salty, not spicy and not salty, not authentic.

What I want to eat the most is the sweet and sour pork ribs that my father once made for me. This sweet and sour feeling is my favorite taste when I was a child, and my father is not afraid of trouble, and often makes it for me to eat, and I remember that when I was in the second or third grade of primary and secondary school, I never ate the sweet and sour pork ribs made by my father.

In fact, I myself prefer seafood, if I have to choose one, then I will give yellow clams! Yellow clams should not be spicy and fried, nor should they be braised in braised water, I like to cook them in water.

Most of the sharp peppers are home-grown Chaotian peppers, or bought line peppers, it is better to be spicy, and if you can't eat spicy ones, you can fry them for a while, and when you go out, your mother will also grow some peppers by herself. Stir-fried edamame with sharp peppers, dried shrimp skin, dried fish, shredded potatoes, sliced meat, and the staple food must be pancakes. The freshly made pancakes can be eaten on the spot without cabbage, and the fragrance is incomparable to the current fine noodles.

These dishes are rolled on the pancakes, and each time they are not all-you-can-eat, but they are eaten until they can't eat ......I don't get tired of eating from childhood to adulthood! ‍‍

Spicy dish, I believe many friends have not heard of it, it is actually fried spicy cabbage. Spicy dishes are dishes in the Yuncheng area of Shanxi, and in some counties and districts it is the finale of the banquet, people often wait for this last dish when they eat the banquet noodles, which satisfies the mouth, and tests the chef's skills, and even packs and takes them home. ‍‍

Of course, it's sweet potato vermicelli gnocchi soup! Not because this soup dish is famous, nor because it has a unique nutritional value and taste, but because it embodies the deep maternal love that I will never forget for the rest of my life! ‍‍

I think it's pork rib soup, and it's delicious no matter how you cook it. Pork ribs are eaten as vegetables, and there is nutritious soup to drink, nutritious and delicious. ‍‍

Braised pork, we love to eat when we are small, rice, fragrant, one bite down, soft and glutinous, fat and thin, when I write, I am more saliva overflowing, don't say**You don't eat, don't eat you are also hungry panic, I feel that this food has a healing function, soothes your stomach, soothes your nerves, **lovelorn, delusional, depression and a series of problems. ‍‍

Potato slices, every time I go home, my grandmother will make them for me to eat, and the mellow taste will not melt in my mouth for a long time.

This dish made by Mother Sauerkraut Fish is the kind of mother's taste that I can never get enough of, and it will always make me feel the most delicious.

Although the spicy fish made by my mother may not be as delicious as the one in the restaurant, I feel that I will never get enough.

Shredded potatoes are the taste of the inside of my memory, the potatoes taken out of the cellar. The way to preserve potatoes in the north is to dig a large square pit a few meters deep in the ground, and then put potatoes dug out of the soil in the autumn in it. In order to make the fish better flavored, put a small spoon of cooking wine, a small spoon of refined salt, a small spoon of seafood soy sauce, two slices of ginger, and a few sections of green onion for half an hour.

<> my favorite is the shredded radish salad, which is actually a very simple tahini sauce with shredded radish. The key to making this dish well lies in the preparation of sesame sauce, as long as you master the proportion of seasoning, the shredded radish is not only delicious, but also very appetizing. In the early winter, the surrounding vegetable farmers will pick or pull them with a cart and arrange them in bundles in the vegetable market, so that those who like to pickle snow mushrooms can choose at will.

The best snow mushrooms are called "nine-headed birds", and they are also the best and most tender, and they are tender and delicious when pickled.

The lobster bought back can make a variety of flavors, spicy crayfish, thirteen spiced crayfish, garlic crayfish, spicy crayfish, spicy garlic crayfish, numb, spicy, fresh, fragrant, salty, sour, sweet, tender There are more than a dozen ways to eat, eat this, eat that, fry the sugar color yourself, cook for about 15 minutes, and then pour the meat and soup into the clay pot, put it in the steamer, steam for 45 minutes or 1 hour, and then return to the pot to collect the soup. Finally, save some soup for the rice to eat. The meat is fat but not greasy, the fat melts in the mouth, and the lean meat is not firewood.

Pepper sesame chicken。It is also a hard dish for Xinjiang people; In the evening of summer, three or two friends blow a cool breeze, a whole plate of pepper sesame chicken, and a few roasted kidneys; Red Usuma, green Usuma gulped and blew up. Now at home, I drool when I think about it.

The thicker the beef, the lower the temperature used and the longer the cooking time should be, so that the inside of the steak can be heated evenly to the maximum extent Fry multiple steaks at once, and there should be gaps between the steaks, not next to each other. Sauce, sauce is the best accompaniment to steak.