Do you know what the tiger dish is?

Green peppers are spicy peppers. It is generally used as a side dish. In the summer, it can be made into a cold dish.

The red green pepper and the green green pepper can be cut into thin pieces, and then put some, sugar, light soy sauce, chicken essence, sesame oil, and then put some coriander to mix cold, it is very delicious.

Tiger cuisine is made of green onions, cucumbers, coriander, chili peppers, oil, sesame oil, soy sauce, salt, monosodium glutamate, etc., the main function is health and beauty, appetizing, cold dishes belonging to Northeast cuisine, the taste is relatively refreshing, fresh and fragrant, spicy.

Tiger cuisine, which is often referred to as a cold dish, belongs to the Northeast cuisine. Shredded with coriander and chili pepper, the taste is fresh and spicy, refreshing and appetizing, very delicious, and has the effect of eliminating food.

Tiger dish is a cold dish. Prepare the ingredients: shallots, coriander, sharp peppers, small shrimps, an appropriate amount of freshly fried pepper oil, an appropriate amount of salt, an appropriate amount of sugar, put them together and mix well, the color is verdant, the taste is spicy, fresh and salty.

In fact, it is a dish made by shredding chili peppers and coriander, first blanching the chili peppers and coriander in a pot, then taking them out and cutting them into shreds and putting them in a bowl, adding a little salt, and stirring well.

Tiger vegetables are commonly found in the Northwest and are mainly made with tomatoes, green peppers, and onions. Because of the spicy taste of green peppers and onions, it is also called tiger dish.

1. The origin of tiger cuisine is the most famous legend related to the warlord Zhang Zuolin. Zhang Zuolin had a conflict with people, which led to a bad mood and no appetite for any food. The chef in the house made this dish after thinking about it, and Zhang Zuolin's nickname was "Siberian Tiger", hence the name of the tiger dish.

2. There is also a legend that a daughter-in-law in the Northeast can't do housework, let alone cook. One day, the mother-in-law asked her daughter-in-law to make one of her own specialty dishes, and the daughter-in-law didn't know anything, but she couldn't help it, so she washed and shredded cucumbers, green onions, peppers, coriander, etc., and mixed them together with some seasonings.

After seeing it, the mother-in-law sighed, "Daughter-in-law, you are really a tiger." "In the Northeast dialect, the tiger refers to the lack of heart and eyes, so there is this tiger dish.

3. Tiger cuisine is a Northeast dish, characterized by fresh, spicy and crisp, the main raw materials are green onions, coriander, cucumbers, and chili peppers. These ingredients are some of the ingredients that are commonly found on people's tables, but they contain a variety of vitamins and other nutrients.

4. The original meaning of tiger cuisine is hot, spicy and crisp taste, it can quickly activate the tired appetite in the human body, and then feel the refreshing taste of tiger cuisine like tiger-like "ferocious", it is not only full of taste, but also has the effect of appetizing and helping digestion.

Northeast salad.

"Tiger dish" is a common cold dish in Northeast China, with a fresh and spicy taste, refreshing and appetizing, and full of color, flavor, and flavor. "Tiger dish" is a vegetarian dish, and the relationship with the tiger is that the word "tiger bar" in the Northeast dialect to describe the woman's personality is a metaphor for the woman's personality, easy to do things impulsively, and her temper is more explosive, a little two.

The taste of "tiger dish" is the same as that of tiger girls, which is more spicy and hot.

Origin of Tiger Dish:

There are three ways to say this:

One is that Zhang Zuolin once lost his appetite, and the cook made this dish after thinking about it, which made him have a great appetite, so this dish was named after Zhang Zuolin's nickname "Siberian Tiger" and spread.

Another theory is that there was a daughter-in-law in the Northeast who was not very good at cooking, in order to complete the task assigned by the mother-in-law, the green peppers, coriander, green onions, etc. in the kitchen were grabbed together with salt, sugar, vinegar, etc., and the mother-in-law saw it, and sighed that the little daughter-in-law was too "tiger" (Northeast dialect, referring to not smart), but after tasting it, she found that the taste was unexpectedly good, sweet and sour, and since then, this dish has been called "tiger dish".

There is also a saying that in the old days, people lived in poverty, so they mixed the ingredients that could be found everywhere with seasonings and called them "labor and bitter vegetables", and the homonym after being passed down from generation to generation became "tiger dishes".

<> Tiger Cuisine is a famous Cantonese dish, also known as the "Shacha King". Shachawang is a kind of young shoots picked on the tea tree, when stir-frying, the tea leaves are first fried until browned, then the tea leaves are crushed in a pot, and then soaked in water for two hours to make them all immersed in water, and then the tea leaves are drained and fried in oil. There are many differences between the current tiger and the original method, and the taste of the dish is also different.

Shachawang is one of the traditional famous spots in Guangdong and Guangxi in China, and the main raw material is tea tree buds (tea buds); It has a golden color, a flat appearance, and a tender and crispy interior. According to legend, during the Jiaqing period of the Qing Dynasty (1796-1820 AD), Liang Kezhong, the "King of Tea" Lufeng, created this tiger dish: first wash the bud tea with water and put it in the pot, add fresh ginger and an appropriate amount of water to boil and boil thoroughly, and then take it out and dry it to become a tiger dish.

Its flavor is fragrant and tender, refreshing and pleasant, and is deeply loved by people. Later, there was a saying that "Lufeng people love to eat tiger dishes", and Lufeng people also called this famous dish "tiger dishes". It is said that tiger cuisine was popular in Southeast Asia, Hong Kong, Macao and other places in the late Qing Dynasty and early Republic of China.

There is a saying in the Chaoshan Zhongyou area: "If you don't eat tiger food, you won't be able to come to Chaoshan!" "Tiger dishes are golden in color, crisp in taste, delicious and sweet, and are one of the common traditional dishes in the Huai area of Chaoshan.

Tiger cuisine is a cold salad that belongs to the Northeast cuisine. Shredded with coriander and chili pepper, the taste is fresh and spicy, refreshing and appetizing. The reason for this name is that this dish is spicy and vigorous, like a tiger, and cannot be resisted.

So, tiger dishes are very popular all over the country. <

Tiger cuisine is a cold salad that belongs to the Northeast cuisine. Shredded with coriander and chili pepper, the taste is fresh and spicy, refreshing and appetizing. The reason for this name is that this dish is spicy and vigorous, like a tiger, and cannot be resisted. So, tiger dishes are very popular all over the country.