Which dish would you most like to recommend from your hometown?

Ingredients: potatoes, green and red peppers, garlic, dried chilies, chives.

Step 1: Peel the potatoes after cleaning, cut the potatoes into thin strips with a knife (if you are afraid of trouble, rub them into shreds with a gratude), cut the shredded potatoes with a knife and use a shredded potato with a rubber, what is the difference? Real foodies think that cutting with a knife is better than rubbing with a trowel, which is the same as tearing cabbage, we fry cabbage, cut with a knife and tear it by hand, and the taste of torn cabbage is to feel delicious and flavorful.

I can't say what the reason is, and I don't know why, this is the experience that most people have learned from practice. After the potatoes are cut into shreds, the next point comes, at this time, we don't blanch the shredded potatoes first, but put the shredded potatoes into clean water, add an appropriate amount of white vinegar, which is the key to fried shredded potatoes, soaking in water and edible vinegar can make the starch of the potatoes lost, and the shredded potatoes will not stick to the pan when frying, and can also make the shredded potatoes more crispy and sour. The difference between soaking in vinegar and soaking in salt is that vinegar can better prevent the loss of nutrients from potatoes and prevent the shredded potatoes from oxidizing and turning black, and the fried shredded potatoes are also more crisp and refreshing.

Soak for 5 minutes. After 5 minutes, remove the shredded potatoes from the water and set aside.

Step 2: Prepare an appropriate amount of dried chilies, ginger slices, garlic slices, chives into segments, green and red chili peppers into shredsStep 3: Boil water in a pot, put the shredded potatoes into the blanching water after the water boils, and fry the shredded potatoes more crisply after blanching.

After putting in the shredded potatoes, quickly control the water and remove them after the water is boiled, and rinse them with cold water, which can preserve the crispness of the shredded potatoes. Heat the oil in a hot pan, put the green and red pepper shreds into the hot oil temperature of 5, stir-fry them slightly, add the shredded potatoes, turn on the high heat and quickly stir-fry evenly, and then start seasoning off the heat: add an appropriate amount of salt, a little chicken essence, turn on the high heat, quickly stir-fry them evenly, and you can put them out of the pot and put them on the plate.

You can add a little chopped green onion to garnish it, or you can not add it. This spicy and delicious, appetizing and delicious sour and hot potato shreds are ready, very flavorful, simple and homely, if you like it, try it too.

To sum up:1Don't blanch the shredded potatoes first, soak them in water with a little vinegar for 5 minutes, which can not only ensure that the shredded potatoes are crisp and not oxidized and discolored, but also prevent the loss of nutrients from the potatoes, and they will not stick to the pan.

2.The main point of blanching potatoes is to put the shredded potatoes in after the water boils, quickly control the water and remove them after the water boils, and then rinse them with clean water, which can ensure the crispy taste of the shredded potatoes.

One of the hometown dishes I would like to recommend the most is the lotus pond stir-fry.

Ingredients: 100 grams of snow peas, 5 grams of water fungus, 200 grams of lotus root, 10 grams of carrots, appropriate amount of water starch, 4 grams of salt, 2 grams of chicken essence.

Method. 1. Peel the lotus root, then wash it with water, then cut it into lotus root slices with a knife, then rinse it twice with water to wash off the starch, then put it in water, pour 10 grams of white vinegar into it and soak it for half an hour.

2. Remove both ends of the snow peas and wash them with water.

3. Pour water into the pot, then add a little salt, after boiling, pour the lotus root slices into it and blanch for half a minute, then take it out and put it in cold water.

4. Then put the snow peas into the pot and blanch them until they change color, quickly take them out and pour them into cold water, cut the carrots into diamond-shaped slices with a knife, and tear the fungus into small pieces by hand. **5. Pour the fungus and carrots into the pot and blanch them, then put them in cold water.

6. Prepare all the ingredients for later use and heat the pot well.

7. Stir-fry the green onion, ginger and garlic until fragrant, then pour in all the ingredients.

8. Stir-fry for a while, sprinkle a little salt and chicken essence into it, and then stir-fry a few times over high heat, and then thicken the thickener and it is ready.

Tips: 1. Try to keep all the ingredients look good.

2. When frying, the whole process is on high heat, and after frying until it is broken, quickly turn off the heat and serve the plate.

My hometown is in the Maoming area, and the most famous is white-cut chicken.

White cut chicken, also known as white cut chicken, is one of the eight major dishes in China, one of the Cantonese chicken dishes, which began in the Qing Dynasty in private hotels.

White-cut chicken is usually made of fine-boned farmhouse chicken, ginger, minced garlic and other ingredients, simmered over slow heat, and then dried and cut into pieces.

After the dish, the color is white and yellow, the skin is refreshing, the meat is smooth and fragrant, light and delicious.

There is also brisket powder.

Beef brisket flour is Yulin City, Beihai City, Wuzhou City in Guangxi Province and Yangjiang City, Maoming City, Zhanjiang City in Guangdong.

Huazhou sugar water. Huazhou sugar water is a traditional local food in Huazhou, Guangdong.

Personally, I would recommend plum cabbage button meat, this is a classic delicacy in Meizhou, this dish is the best choice to greet guests on the table, plum cabbage button meat is fat but not greasy, the taste is mellow, and it is impressive.

Which dish would you most like to recommend from your hometown? The one I would most like to recommend is from our hometown. Eat rabbit cold. That's a very famous dish. And you can do more on a regular basis. You can remove the air so that it stays fresh for longer.

Which dish is the hometown dish you would like to recommend the most? What I would like to recommend the most is the Northeast Ranste.

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

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

Break a few ears of corn, pick a pumpkin, pick two potatoes, a 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.

It is nutritious, saves money, and has a fresh color, good taste, and is economical.

What dish do you most want to recommend to you, which dish is your hometown? What I would most like to recommend is my hometown dish, which is boiled beef. It's really delicious. This dish is also very good.

Cantonese claypot rice is super delicious, recommended!! Claypot RiceClaypot Rice, also known as Clay Pot Rice, is a characteristic cuisine originating from the Guangdong region and belongs to Cantonese cuisine. The main types are cured claypot rice, mushroom and smooth chicken, black bean sauce pork ribs claypot rice, pork liver, roast duck, white cut chicken, etc.

Generally, put the washed rice into the pot, measure the amount of water, cover, boil the rice until it is seven years old, and then switch to a slow cooking.

One of my hometown dishes I would like to recommend the most is potato brisket, which is really a dish with a lot of color and flavor, and it is especially memorable!

I would like to recommend one of my hometown dishes the most, which is plum cabbage and pork.

Hello, I would like to recommend a hometown dish the most, I think it is the grass carp, grass carp can be made. The taste is okay, but it's one of my favorite dishes, and it's one I especially like to eat during the Chinese New Year.

Which dish would you most recommend from your hometown? According to the different eating habits of various places, so I think that the Northeast hometown cuisine has a pig killing dish, very delicious, our Northeast, after the pork belly is cooked, put the sauerkraut into the broth and then cut the pork belly and put some, stew and then take a blood sausage, cut it, use the vegetable soup to put the blood sausage, heat it well, and a very delicious pig-killing dish becomes.

The dish I most want to introduce from my hometown is stinky tofu, this dish. Because stinky tofu smells bad and tastes delicious, you can't eat authentic stinky tofu anywhere else, and you can only taste it when you come to our hometown.

One of the dishes in my hometown is stewed eggplant with catfish, because I think stewed eggplant with catfish is particularly delicious, and one dish can stew eggplant with special flavor and deliciousness, and you can eat the smooth and tender taste of catfish.

One of the most famous dishes in Xinjiang is ** chicken. The first two and a half pounds of chickens, one. Chop into large pieces.

Blanch the water in the pot and pour the oil into the pot. The fire is hot. Add the spicy skin.

Spring onion. Ginger. Garlic.

Sichuan peppercorns, pour in the chicken pieces and stir-fry. Pour in light soy sauce and dark soy sauce. Add some rock sugar.

Put salt to taste. Pour in an appropriate amount of water just over the chicken pieces. Cook in a pot for half an hour.

Remove from pan and pour in the potato wedges. And onions. Green pepper cubes.

Stuffy for a while. Remove from heat. A plate of authentic ** chicken is ready.

Well, there is a dish in my hometown, which is called mapo tofu. The dish is very tasty and also very good, authentic tofu. And it should be very tender tofu. There are also enough chili peppercorns. Then you can make a delicious dish. Spicy and spicy tofu.

Meizhou Fengshun, bundle board.

Here's how:

Soak the rice in water and beat the rice milk.

Filling: chopped tofu and fried with shredded garlic until golden brown for later use, pork three-thirds of fat, three-thirds and two-lean pork stir-fried for later use, pickles chopped and stir-fried for later use, dried radish for stir-frying, leeks for later use (don't put it for too long), red potatoes and radish shredded and stir-fried together, green beans for later use, taro shredded and peanuts for later use, etc.

Steamed rice milk, using a special cooking utensil, a thin layer of rice milk is steamed to a layer of rice milk skin, cut into a length and width of about 18 cm, put in your favorite filling, roll up the four corners to resemble a cylinder, and start eating.

My hometown cuisine is very special, and my hometown cuisine is tea. It is made with tea leaves, parsley mint leaves. There are also peanuts and sesame seeds that are crushed together, then boiled in water, and then the greens. Chop it up and eat it with rice. It is generally not eaten outside, and it is very delicious and healthy.

Which dish would you most recommend from your hometown?

I think the saltwater duck of the duck capital is worth recommending.

Jinling saltwater duck has a history of more than 2,500 years. The salted duck duck skin is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender. It tastes salty, sweet, fragrant, smooth, tender, fragrant and delicious.

Especially around the Mid-Autumn Festival, when the osmanthus is in full bloom, the salted duck tastes the best at this time.

If I had to recommend a dish from my hometown, it would be because I am from the Northeast. Then I would definitely recommend Tohoku. More stewed vermicelli.

It's also relatively easy to make, and as long as you like it, you can completely make your favorite flavor. It's not the same as before, so it can be said that it is one of the most changing Northeast dishes.

If I want to promote the dishes of our hometown, it must be that the hot pot seedlings and fish are very delicious, and the nutritional value is also relatively high, which is very suitable for all kinds of people.

Recommend the hometown back to the pot meat, back to the pot meat is a famous representative dish in Sichuan, fat but not greasy and very delicious.

One of the hometown dishes I would like to recommend the most is my grandmother's dish. Stir-fried pork belly with dried radish at home is very delicious.

Which dish would you most recommend from your hometown?

I would like to recommend a dish from my hometown is chicken stewed with mushrooms, the mushrooms are wild, and the chicken is the little stupid chicken of my hometown. Hope!

Braised small hooves] Method:

1) Cut 1 small hoof into pieces, put an appropriate amount of ginger slices and cooking wine and blanch first.

2) Put a little oil in the pot, blanch the washed meat, and simmer over low heat until fragrant.

3) Seasonings such as cooking wine, light soy sauce, and southern milk. 4) As long as a little milk juice can make the color of the braised pork more gorgeous, and the entrance is more fragrant. 5) The dark soy sauce should be put last, and only a little, mainly for color mixing. 6) Drain the soup.

Which dish would you most recommend from your hometown? In the Northeast, chicken stewed with mushrooms, sauerkraut fried meat, no, it's your hometown dish, very delicious, affordable and easy to make.

One of our hometown dishes I would like to recommend the most is pot wrapped pork, which is the most suitable for making crispy on the outside and tender and sour on the inside during the festival.

One of the hometown dishes I want to recommend the most is braised crucian carp, because the Yellow River carp is very famous.