What is the taste of your hometown cuisine, can you share it?

Yu cuisine is peaceful, suitable for men, women and children, and can be accepted in the east, west, north and south.

In the eyes of outsiders, it is the kind of ruthless and spicy, but I think it's okay, maybe I'm used to it. I want the kind of effect that used to be chili peppers.

Lu cuisine, or the real Lu cuisine is excellent.

Big oil and vinegar, the color is very heavy, and it looks like our dish here, which is very distinctive. The key is that it feels delicious, and you won't get tired of eating it from now on.

I feel that the oil and salt of Hangzhou cuisine are not light, and after staying in southern Jiangsu for a while, I felt the taste of thick oil red sauce after returning to Hangzhou.

In my opinion, the cuisine of my hometown does not have any special taste, because there are no specialties, and the best cuisines are all made up, so it is a hundred flavors.

We have a spicy chicken over there that is not so authentic, but it is very tasty. Two or three bites of chicken can be used for a bowl of rice, and I ate nearly five bowls.

I just want to ask, how many friends from Chongqing, Sichuan Province will take out a small ticket after eating the sour and hot shredded potatoes from the Yangzhou canteen to see if they have ordered sweet and sour shredded potatoes.

Sweet is sweet, salty is salty, but there are more sweets. Many northerners will comment that the taste is a little sweet when they eat Nanjing big-name stalls for the first time.

It's spicy, it's sweet. Because Hu spicy soup has to be drunk in the morning every year, it is comfortable all over. At noon, I eat lo mein, happy.

The most famous thing in our hometown is the sea cucumber roasted with green onions, first go to the market to buy some sea cucumbers, then wash and soak them, then buy some green onions from Zhangqiu with green onions, and then add soy sauce, first burn them out and then add sea cucumbers to beat into the sauce, and then you can get out of the pot.

My hometown, Rucheng County, Hunan Province, is a household name, and a dish I often make is called sharp pepper and garlic sprouts, which is a recommended dish for appetizing rice. Method: 200 grams of chili pepper, 300 grams of garlic sprouts, 150 grams of dried fragrant peppers, 10 grams of green onions, ginger and coriander.

In a hot pan, put 2 peppercorns and green onions and ginger in a hot pan with cold oil, then add peppers and garlic seedlings and stir-fry until fragrant, then put in the fragrant dry, turn up the maximum heat and fry for 2 minutes, put 3 grams of salt and chicken essence after a little water, then put a spoon of sauce to adjust the color and stir-fry evenly, turn off the heat and serve the plate, sprinkle with coriander to garnish.

I like to eat chili garlic and eggplant, and the method is simple, first wash the eggplant. Cut into small pieces, chop four or five small red peppers to be used, pour oil into the pan, and put the chopped peppers in the pan while putting the cold oil in the pan. This will make the spicy taste as much as possible, then put a little animal oil, melt and put in the eggplant cut into small pieces, stir-fry until it is cooked, then add appropriate salt, put in the minced garlic when the pot is out and mix well, so that the garlic is not cooked thoroughly, and the taste is very fragrant.

I think I love to eat a lot of hometown dishes, such as usurping white meat, pot wrapped meat, chicken stewed mushrooms, etc., and I drool when I think about it.

Hunan Yongzhou Dong'an Chicken, my favorite. After the hen is slaughtered, wash the meat, put it in a soup pot, add an appropriate amount of water and blanch for about 5 minutes, until the chicken is eight ripe and take it out to cool. Cut the green onion into pieces and the ginger into shreds.

Cut the chicken into strips. Remove the stems and seeds of the dried red pepper and finely chop it. Pour oil into the wok and heat it, stir-fry the dried red pepper and ginger shreds, put in the chicken, pour in the cooking wine, cook the chicken soup, season with refined salt, sugar, monosodium glutamate, chicken powder, vinegar, stir-fry until the chicken strips are cooked, put in the noodles, thicken and collect the juice, pour sesame oil, the taste is delicious and sweet, and the aftertaste is endless.

My hometown is in Meizhou, with a strong Hakka style, Hakka cuisine is famous for Hakka stuffed tofu, salt-baked chicken, stuffed board, stuffed bitter gourd, Lexian bean curd, etc., these dishes make you linger once you eat them. ‍‍

My favorite dish is stir-fried pork with cucumber, which is particularly easy to make.

2.Cut the tofu into half a mahjong-sized cube.

3.Finely chop the beef.

4.Add water to the pot, put 1 gram of salt, boil the tofu, blanch and remove for later use.

5.Put 20 grams of salad oil in the pot, heat the oil to 7 hot, add 100 grams of beef foam, put 5 grams of dark soy sauce, stir-fry over high heat until 8 mature, and set aside.

6.Put another 10 grams of salad oil in the pot, boil the oil to 5 hot, put in 30 grams of minced garlic and bean paste, put in 12 peppercorns, remove the peppercorns after stir-frying, add water to the pot, add 2 grams of salt, 2 grams of chicken powder, 10 grams of dark soy sauce, stir-fry evenly over high heat, start to cook the tofu, try not to stir-fry.

7.Cook over medium heat for 3 minutes, add fried minced meat, add water starch to thicken, add 5 grams of pepper oil, and stir-fry evenly.

8.Put it out of the pot and put it on the plate, sprinkle the green onions, and a delicious and delicious mapo tofu with full color and flavor is displayed in front of everyone.