What are some of the best ingredients you ve ever eaten?

For workers like workers, being able to eat local products from their parents is already a very top ingredient, such as local chicken, local duck, local eggs, various seafood products, etc.

I've eaten saffron, and I usually take a few sticks to soak in hot water and drink, which is good for my body.

The real rice killer, I mainly introduce two dishes, one is scrambled eggs with tomatoes, and the second is flavored eggplant.

First course: Scrambled eggs with tomatoes: This can be said to be the national dish, this dish is bright in color, pleasant in taste, refreshing and appetizing, loved by the public, and at the same time rich in nutrition. The eggs made by people with good cooking skills are tender and not old, the soup is not very much, and the rice is also very good!

1. Cut half of the washed tomatoes into cubes, half into cubes, chop the green onions, and mince the garlic.

2. Beat two eggs into the bowl, completely break them in one direction, add the egg liquid to the hot pan with cold oil, stir constantly with chopsticks, and the eggs will be set and served, and the eggs at this time will be particularly smooth and tender.

3. Add oil to another pot, pour in chopped green onions and garlic slices and stir-fry until fragrant, then pour in diced tomatoes, pour in tomatoes and stir-fry for one minute after stir-frying the juice, pour in eggs, stir-fry fully, add 1 tablespoon of salt and 1 tablespoon of sugar, stir-fry evenly.

The second course: flavored eggplant: Although it is a vegetarian dish, the burned eggplant is more fragrant than the meat, eggplant and peanuts do this, the eggplant is not greasy, the peanuts are particularly fragrant, and it is really the best partner with rice.

1.Cut the eggplant into hob pieces after removing the stem, put it in a large bowl, sprinkle it with 1 tablespoon of salt, marinate it for 10 minutes after grasping it well, add this step before the eggplant is put into the pot, the water in the eggplant will be pickled out, the eggplant will become soft, it will not absorb oil, and the pickled eggplant will also add more flavor, when making eggplant, remember to add this 1 step, the eggplant does not absorb oil and is more flavorful, and the fragrance is delicious and delicious! In addition, when making eggplant, try not to peel off the skin of the eggplant, because the nutrient content of the eggplant skin is very high, and even the eggplant skin of Zaigan is delicious.

2.Cut the ingredients: cut half of the onion into small slices, cut one green and red pepper into small pieces, cut the garlic into slices, and cut the green onion into chopped green onions for later use.

3.Heat the pan with cold oil, pour in the peanuts, keep stir-frying, to prevent the pot from pasting, fry the peanuts until the skin is cracked, and the "horn" is cooked, turn off the heat and pour it out for later use.

4.The pickled eggplant is squeezed dry, add a little oil to the pot, and when the oil temperature is 5 into the heat, the eggplant is stir-fried in the eggplant block, and the pickled eggplant does not need to put a lot of oil, and it can be easily fried until soft in a short time, and the eggplant is fried and fried until soft.

5.On the bottom oil left in the pot, put in garlic slices and green onions and stir-fry until fragrant, then pour in chili peppers and onion pieces, fry until broken, then pour in eggplant, stir-fry evenly and adjust the bottom taste: add a little salt, 1 tablespoon of sugar to improve freshness, appropriate amount of light soy sauce, stir-fry the seasoning evenly and then pour in the fried peanuts, stir-fry evenly again and then turn off the heat and get out of the pot, peanuts must be poured last, pour early is not crispy enough, delicious flavor eggplant is ready.

It's about seeing what you like to eat and teaching you how to make a delicious ingredient.

The practice of leek boxes.

Ingredients preparation: nine vegetables, eggs, sea rice, etc.

Steps: 1: First of all, add 300 grams of flour to the basin, add a small half spoon of salt to increase the gluten, use 180 grams of warm water of about 40 degrees and noodles, stir with chopsticks while adding warm water, the noodles of the nine vegetable box should not be too hard, must be slightly softer, if the noodles are too hard, the nine vegetable box will be hard and not delicious, the noodles should be fully kneaded evenly, and wake up for half an hour after kneading.

2) Wash fresh vegetables and control moisture. Soak a handful of dried sea rice in boiling water, beat three eggs in an empty bowl and stir well, use a pot to fry the eggs for it, the eggs are not too old, after the eggs are fried, the eggs are cut into small pieces, poured into the empty bowl and let cool, the nine vegetables that control the moisture are cut into minced pieces, cut and put in the empty bowl.

4: Add a little cooking oil to the nine dishes first, stir it evenly with chopsticks, add oil in advance and it is not easy to get out of the water, add the cold eggs, chop the soaked sea rice with a knife, put it in the nine dishes, add a little salt, the delicious nine dishes box does not need to add other seasonings, if you add other seasonings, you will not be able to eat the umami of the nine dishes, stir evenly and the filling will be adjusted.

5: After the dough wakes up, put it on the panel and add a little dry noodles to knead it simply, don't knead the noodles too hard, knead them well, rub them into long squeezes, cut them into uniform pieces with a knife, cut them a little bigger, take a piece and roll them into dumpling wrappers with a rolling pin, the skin should be slightly thinner and larger, the dumpling wrappers are rolled out, put on the adjusted nine vegetable filling, fold it in half on both sides, and pinch it on the edge, and the nine vegetable box can also wrap it with lace, this kneading method is the simplest.

6: Take the electric baking pan and preheat it to more than 180 degrees. The electric baking pan should be brushed with a thin layer of oil, evenly placed into the finished nine-dish box, and the pan can also be branded with a frying pan without an electric baking pan, and the pot temperature of the nine-dish box must be mastered.

The temperature of the pot must be higher than 180 degrees, not too low, put the nine-dish box, if the pot temperature is too low to put the nine-dish box, the hard skin is still easy to get out of the water, the nine-dish box must be branded on one side, in order to turn it over, and it can be baked until both sides are golden and can be out of the pot.

I grew up in Zhangda, Shandong, I have eaten a lot of Lu cuisine, at that time it was rumored that Lu cuisine has two extremely famous dishes of braised sea cucumber with green onions, a nine-turn large intestine, I have eaten a lot of roasted sea cucumber with green onions, only the nine-turn large intestine has not been eaten, I have never eaten it, probably because I am in the Jiaodong Bay area, there are more seafood, because I am small (I left Shandong when I was about a teenager), the master who may ask is not very serious about this question, in general, it is because the ingredients are difficult to take, The working hours are laborious, so the chefs here don't like to cook much, so this dish is not popular here, and if you want to eat, you have to go to Jinan Mansion.

This has become a famous dish that has left a deep impression on my heart since my childhood.

Until I shouted a few years ago, went on a business trip to Jinan, in the old city of Lixia District, I found a shop called "cheap square", and the name of the capital just don't know if it is the same origin, but also hung a century-old store signboard, I felt that this point must not be wrong, I really saw the dish of nine turns of the large intestine, sixty-eight one, one part of ten, in this flat potato average price between twenty and four boring ten it is expensive, of course I did not hesitate to order this dish, accompanied by my work partner, Since he knew me, he listened to me countless times to chant a nine-turn large intestine dish, under my various edification, he was also fascinated, and finally we waited for the dish, I was so happy that in order to wait for its arrival, I also deliberately opened a bottle of wine.

The whole dish looks oily and bright, the sauce is rich, it looks very appetizing, sandwich up a section, the two ends are the same width, like the treatment of fried and burned, it is very elastic when sandwiched, if it is not for someone around, my saliva will gush out, and then I put it in my mouth, with a happy smile, my dream and my heart, I finally ate you.

It's sweet. It's sweet.

Large intestine!!! It's sweet.

My world was crumbling, not only collapsed, but also shattered!!

Many years have passed since this incident, and my partner and I have parted ways for several years, and we brought it up again when we met again last year, and this dish left a very deep shadow on us.

Now that I'm finishing these words, I still feel sad and want to cry when I think back to that time.

What are some delicious and everlasting ingredients to recommend?

1. Yam. Winters are cold, and people's bodies become less metabolic. It is easy to have gastrointestinal discomfort, constipation and other conditions. Yam contains amylase, which is conducive to the digestion and absorption function of the spleen and stomach, strengthens the spleen and stomach, and helps digestion, which is very suitable for eating in winter.

1.Prepare a yam, peel the skin and cut it into even slices. Prepare an appropriate amount of fungus and soak it in cold water for 2 hours. Cut some red pepper slices and shredded green onions and set aside.

2.Heat the pot, add more vegetable oil, pour in the shredded green onion when the oil temperature is hot, turn on low heat and fry, stir often to fry the green onion oil inside, pour it out when the green onion shreds are fried dry and fried to golden brown, and the dish fried with scallion oil is more fragrant.

3.Put the yam and fungus into the pot, blanch the water to make the ingredients easier to fry, and the second is to release the excess water in the fungus, so as not to cause the fryer caused by cold water encountering hot oil, cook for about 30 seconds, put in the red pepper slices and boil the water slightly, pour it out and put it in the water to cool to avoid the ingredients from softening under the residual temperature.

4.Heat the pot again, add the fried scallion oil, when the oil temperature is fifty percent hot, pour the ingredients into the pot and stir-fry evenly, add 2 grams of salt, 1 gram of monosodium glutamate, turn to high heat and quickly stir-fry to dissolve the seasoning, and then hook in a little water starch to increase the adsorption of the seasoning, pour in a little oil to brighten the color, and after stirring evenly, you can put it on the plate, and a crisp and refreshing fungus yam is ready.

2. Shiitake mushrooms. Shiitake mushroom is a commonly eaten edible mushroom in winter, low in calories, high in protein, rich in 18 kinds of amino acids required by the human body, and can also promote the absorption of calcium, which has a good effect on improving immunity and preventing colds.

1.Prepare a piece of old tofu, first cut into thick slices and then diced tofu. A few mushroom branches, remove the roots and make a cross knife. Chop a little minced garlic, shredded ginger and millet pepper for later use. 500g tenderloin, first cut into slices and then into pieces.

2.Blanch the mushrooms: boil water in a pot, add a spoonful of salt, pour in the mushrooms and cook for about 1 minute, pour them out, wash them with water and set aside.

3.Fry the tofu: heat the pot, add an appropriate amount of vegetable oil, pour in the tofu when the oil temperature rises to 5 hot, turn on low heat and fry for about 1 minute, the tofu is fried until golden brown and pour out to control the oil.

4.Heat the pot, leave a little bottom oil, after the oil is hot, put in the minced meat and stir-fry for a while, fry the minced meat until fragrant, pour in the ginger, garlic and millet pepper, add an appropriate amount of bean paste and fry the red oil to color the minced meat, stir-fry evenly and pour in an appropriate amount of water, and start seasoning: add 2 grams of salt, 2 grams of pepper, a little sugar to enhance freshness, boil the water over high heat and pour in the prepared shiitake mushrooms, turn to low heat and simmer for 5 minutes.

After 5 minutes, put the tofu into the casserole, take out the mushrooms and put them on top of the tofu and then pour the sauce, the amount of juice should not exceed the tofu, cover the pot and simmer for 20 minutes on low heat to give the tofu flavor.

After 20 minutes, add a little chicken essence to taste, pour in the garlic sprouts and blanch it slightly, then turn off the heat, and a nutritious stewed tofu with shiitake mushrooms is ready.

Cod: Cod is a low-fat, high-protein seafood rich in omega-3 fatty acids and vitamin B12, which contributes to heart health and normal nervous system function. FYI, in moderation.

Spinach: Spinach is a leafy green vegetable that contains a variety of nutrients such as iron, vitamin C, and vitamin K, which help replenish blood, promote immune system health, promote bone health, and more.

Nuts: Nuts (e.g., walnuts, almonds, cashews, etc.) are rich in healthy fats, protein, fiber, and vitamins and minerals that help control blood sugar, lower cholesterol, and maintain cardiovascular health.

Oats: Oats are a grain rich in dietary fiber, protein, and a variety of vitamins and minerals that help control blood sugar, reduce cholesterol, promote gut health, and more.

Black beans: Black beans are rich in protein, dietary fiber, iron, potassium and other nutrients that help regulate blood sugar, lower cholesterol, and protect heart health.

Blueberries: Blueberries are rich in antioxidants and vitamin C, which can help protect heart health, promote immune system health, improve memory, and more.

Tomato: Tomato is a fruit rich in vitamin C, vitamin pure A, fiber, and antioxidants, which help protect heart health, prevent cancer, and promote gut health, among other things.

These are just a few of the many delicious and nutritious ingredients, but there are many others that are also worth recommending. However, if you have any health issues or food allergies when choosing ingredients, it is important to consult a doctor or dietitian practitioner for advice.

Carrots, supplemented with vitamins.

Tomato. Spinach, containing iron.

There are too many, I like black fungus and good shiitake mushrooms.

The food of soy products is more nutritious, and there are many ways to do it, and it is also delicious.

The first is chicken fillet. I'm sure everyone has eaten chicken tenders. But do friends know this flavor and call it chicken tender?

Chicken fillet is a type of chicken breast that is cut into slices, and the chicken that is cut out resembles a willow leaf in early spring. Therefore, it is called chicken fillet. Chicken fillet is made by deep-frying chicken sticky batter, which is either spicy or spiced.

Stick it with a bamboo skewer and put it in your mouth and bite it off. Its taste is initially crispy. The dough and fried are just right.

The muscles are delicate and soft, and the meat quality is excellent. It's an appetite. And the production method is simple, and it is also very suitable for eating at home.

When you're out and about. , you can also satisfy your hunger, but some friends with high fat and high blood lipids should not be greedy.

The second is the coupling. Some of you may be unfamiliar with it. The so-called lotus root is to wash the lotus root.

Cut into thin slices. Add the minced meat to the two slices and knead it well, then dip it in the batter. It's easy to deep-fry.

The fried lotus root box is golden yellow, and when the round shape is first smelled, it is fried fragrant, slightly greasy, and there is nothing surprising. But when you bite into it, it's crispy, soft, and fragrant. Lotus root slices of meat you are blanched.

But it has not lost the crispness of the lotus root. The meat puree is fragrant and chewed in the mouth. The combination of crispy lotus root and meat puree does not contradict each other.

The fusion is just right, and the saliva is absolutely flowing. If you haven't tried it, don't leave regrets.

The third is salty. This is the traditional food in the north of our country, which is made by frying noodles and eggs, radishes and other materials. Its taste is salty.

In our hometown, the white radish is shredded and dipped in batter, and it is often eaten in winter. He is not wrapped in fried like the others, but mixed. In one bite, it is soft and crispy, and crispy and soft.

It is extremely helpful for people with poor appetites. And it is well known. White radish aerates, so ......I don't need to say more.

The fourth type, twist. Crispiness is its signature. Sweet to taste.

Hemp rope is its description. Fried golden brown on both sides. So what is this?

Twist. Everyone is familiar with it. There are quite a few people who like it.

This method is also very simple. Stretch the dough, knead it into thin strips and interweave them, repeat it, and fry it. If you want to eat soft, then fry it less for a while and want to eat hard?

Plug it in a little longer, because it's going to harden over time. It can be soft and hard, according to people's taste. Crunchy, sweet.

And very hungry. Can be served with milk soy milk. Make it taste more just Koda.

It's very suitable for friends who can't catch up with dinner when they work overtime. Think about it, on a very lonely and cold night, if you are working overtime, you have a bag of small twist flowers by your side. Isn't it fun?