Is there any food that you have never been optimistic about, but you really eat but are amazing?

Roasted garlic. In the barbecue world, garlic grilled eggplant, which has a place in the top ten, and garlic grilled eggplant.

Garlic oysters and garlic scallops are expected to compete for the top five status, as if they are all barbecue and cover their faces.

There are also Yangchun noodles (soy sauce noodles) and white water vegetable soup, I am used to eating fresh and spicy, I only feel that these two things are bland and tasteless, my mother usually likes to drink white water vegetable soup the most, and I don't put anything, only throw a pinch of salt after the water boils, and when I eat in front of the dining table, I often laugh at my mother, how can I eat such tasteless things.

When I was in high school, I usually slept until noon on weekends. Once I got up at noon as usual, it was close to summer, and it was hot and dry after sleeping, my mother was not at home, so I had to cook by myself, opened the refrigerator to see what ingredients there were, swept around and frowned, I didn't want to eat, and my stomach was really a little hungry, so I made up my mind to cook a bowl of noodles casually, so I took a bag of noodles from the cupboard.

After the water boils, he throws the noodles into it, and the boiling water supports the fine noodles, like a fish's eyes wrapped around aquatic plants. Waiting for the process of the noodles being cooked, looking for a white porcelain bowl, scooping a small piece of delicate and moist lard, then pouring some soy sauce, cutting some green onions, picking noodles, rushing the noodle soup, picking a chopsticks entrance, what is the midsummer season, clear spring and March.

1.Camphor tea duck. It is a kind of smoked duck, the selection of materials is very rigorous, the method is also very fine, and even the serving is exquisite.

It is a very famous dish in Sichuan Province. Camphor tea duck has the special aroma of camphor trees and tea leaves, and the taste is particularly rich, and some people even think that it is more delicious than Peking duck. But in fact, these two dishes still have their own deliciousness, but as a delicacy that can be compared to Peking duck, isn't it worth trying?

2.Hand finger lamb. A very distinctive dish in the Northwest Territories, it has a long history and is famous for eating it with your hands.

Of course, it can be on the list because of its delicious meat, and there are three ways to eat it, and the meat is also divided into lean meat, fatty meat and fat and lean meat, and each method does not have the smell of mutton. The nutrition of mutton has always been higher than that of pork or even beef, but because of its own fishy smell, many people do not like to eat it, but this dish completely removes this problem, if you have the opportunity, you might as well try it.

3.White Cloud Pig Hand. One of Guangzhou's famous dishes, Guangzhou cuisine has always been very famous, but this dish is so famous that almost every restaurant in Guangdong will have this dish, with pork knuckle as the main ingredient, add seasoning after cooking, fat but not greasy, eat but not tired, the most exquisite pork knuckle is soaked in Jiulong spring water on Baiyun Mountain.

Pigs are rich in collagen, and I believe that many of you know that it has always been called a beauty product, and it makes sense. Don't think that eating it is easy to gain weight, in fact, its fat content is lower than that of fatty meat and can delay aging. Girls who love beauty can eat more.

1.Mao Cai is commonly known as "one person's hot pot" Because of work travel, I have tasted the pasta in the north and the seafood in the south, which is very delicious, but within three days, I must have begun to miss the Mao Cai in my hometown. I've eaten too many restaurants, the ingredients are similar, but the taste is very different.

Professional habits, because I am worried about gaining weight, so I always eat at noon. The spicy and fragrant steamed vegetables will always make you can't resist eating more than half a bowl of rice.

2.Liangfen A small bowl of cold noodles is sprinkled with various ingredients: millet spicy, kohlrabi grains, crispy soybeans, chopped green onions, red oil chili peppers, Sichuan peppercorns, balsamic vinegar, etc., sweet and sour, salty and spicy, moderately ......If you have no appetite in the summer heat, you can also eat a bowl.

3.Sugar and oil fruits, also known as "swan eggs" My favorite snack: glutinous rice flour is rolled into small balls (similar to rice balls, but without filling), wrapped in brown sugar, fried in an oil pan, and then glued with white sesame seeds after the pan is raised, crispy and ......deliciousSince I was a child, I have loved this snack, and to this day, I can still eat childhood memories when I visit the ancient towns around Chengdu in my spare time.

Chengdu has so many seemingly humble delicacies that once you taste it, you will definitely not forget the city. As a professional nutritionist, the collision of traditional cuisine and modern nutrition has always filled my heart with struggle. Comfort yourself, stay rational, stabilize your weight, and be a "nutritious person" who eats well and can eat

Eating "noodle" foods may give you the illusion that it is "difficult to get into the hall of elegance", but in fact, they have their own characteristics in nutrition. Let's introduce them one by one.

1. Pumpkin eye protection.

The carotene content of pumpkin is the highest among melons. Carotene can be converted into vitamin A in the body, which is very beneficial for protecting the optic nerve, improving vision, and preventing eye diseases. In addition, pumpkin is rich in pectin, which has excellent adsorption properties and helps to eliminate the effects of toxic substances in the body.

Millet is rich in carotene, and cooking porridge with pumpkin is more protective for the stomach and eyes, but pumpkin is a hot food, and people who are prone to fire should not eat more.

2. Kidney beans supplement calcium.

Calcium strengthens bones and stabilizes mood. Kidney beans are the "calcium champions" in fruits and vegetables, containing 349 mg of calcium per 100 grams of kidney beans with skin, almost reaching the recommended daily calcium intake of 800 mg.1 2 Lettuce and kidney beans are a perfect match for calcium, and the roots of lettuce contain a type of inulin that enhances calcium absorption.

When cooking kidney beans, pay attention to high temperature steaming, unripe kidney beans will produce toxins, which may cause diarrhea and vomiting after eating.

3. Taro moistens the intestines.

The nutritional value of taro is similar to that of potatoes and does not contain solanine toxin, which can be used as a substitute for some staple foods. Rarely, it also contains a natural polysaccharide plant colloid and dietary fiber, which can moisten the intestines and help digestion. It is recommended to eat it steamed or stewed with meat, which can retain most of the nutrients of taro.

Due to the high starch content in taro, it should not be eaten too much to avoid causing bloating. Diabetic patients should eat less taro, and those with damp stomach and stomach should avoid eating.

4. Yam strengthens the spleen and stomach.

Yam is known as "little ginseng", and the mucopolysaccharides it contains can prevent mucosal damage, protect the stomach wall under the action of pepsin, and prevent gastric ulcers and gastritis. In addition, it contains polyphenol oxidase, which can help the spleen and stomach to digest. Yam is eaten with chicken, pork ribs, beef brisket and other meats to strengthen the spleen and stomach.

Yams can be consumed by the general population, but should not be consumed by people with constipation.

5. Purple sweet potato antioxidant.

The anthocyanin content in purple potatoes far exceeds that of other potatoes, and it is a master of antioxidant and oxygen free radical scavenging in the body. It contains selenium that is easily absorbed by the body, and left in the serum can also fight free radicals and inhibit the growth of tumor cells. Purple potatoes are a perfect match for porridge and soup, and steaming can retain more nutrients.

If it is made with honey and yogurt, it can make the taste better, more nutritious, and suitable for summer consumption. Because purple potatoes are easy to produce acid in the stomach, they should not be eaten by patients with stomach problems.

1. Durian makes ** forget to return.

Durian grows in the tropics and is known as the king of fruits, durian is rich in nutrients and very expensive. The taste of durian is very unpleasant, even if it is not opened, people can smell it from a long distance, but the taste of durian is quite good, the flesh of durian is soft and glutinous, and it tastes very sweet and delicious.

Second, stinky tofu is widely spread.

Since the advent of stinky tofu, it has quickly occupied the roadside stalls in the north and south of the river, and has become the permanent residence of the roadside stalls. Stinky tofu is made of tofu through a special process, and has a rich taste and nutrition, although stinky tofu can stink a street, but people are still not scared away by the taste of stinky tofu, but have a soft spot for stinky tofu.

Third, snail noodles have sprung up, which makes people want to stop.

As a local specialty food in Guangxi, snail noodles have sprung up in recent years, not only in China, but also in foreign countries. Although the taste of snail noodles is unpleasant, the taste of snail noodles is smooth and the ingredients are exquisite, so you can enjoy eating them. Since the advent of snail noodles, it has been sought after by people, and now the sales of snail noodles in major e-commerce companies are very large, which shows how much people love snail noodles.

I used to think that pasta is hard, the taste is tomato, and there are no toppings, **There are our large intestine noodles, beef noodles, bullfrog noodles, scallion oil noodles, and pea noodles are delicious!! It's a 108,000-mile difference, right!! I once went to a friend's house, he is very fond of Western food, and that day, I ate roasted pork ribs, pan-fried scallops, tiramisu, avocado salad, thyme roast chicken, and today's protagonist pesto pasta, and I realized that eating a serving of pasta can also be very satisfying and amazing.

Pesto pasta has a strong compound aroma, compared with single tomato pasta and creamy pasta, on the one hand, it is more refreshing, and on the other hand, the aroma of pine nuts and basil really goes well with the Italian flour noodles, and it is really comfortable to eat with other Western dishes.

Today, I'm going to briefly share with me how my friend's pesto pasta is made. The soul of green sauce pasta is green sauce, the practice of green sauce is actually relatively simple, mainly the acquisition of materials, one is basil leaves, also called nine-story tower, the best is basil leaves, the taste of nine-story tower is a little different, the second is pine nuts, pine nuts are easier to buy, the snack shop downstairs may be bought, the third is Parmesan cheese, this can only be almighty**. The others are black pepper, salt, garlic and olive oil.

1 First, soak the basil leaves in water and wash them well.

2 And the basil leaves should be boiled with water, so that the color will be greener.

3 Pine nuts should be slightly burned in a pan so that the pine nuts have a stronger flavor.

4 Put 100g of basil leaves, 100g of pine nuts, 100g of Parmesan cheese, 30g of garlic, and 120ml of olive oil into a blender and whip together.

I have lived abroad for many years, and I have eaten a lot of cheese, but this time I was properly amazed:

First of all, this cheese is not soft, but hard, and there is no toughness when chewing, but a dry powdery taste, there is a rich aroma that I have never experienced, one third of it is milky, one-third is the sauce aroma produced by fermentation (a little reminds me of the taste of Wang Zhi and red fermented bean curd), and the remaining third I can't name, I asked my brother where this aroma comes from, he smiled and said, this is a black truffle from Italy. Soga, that's what truffles taste like! See the picture below, the black line on the cheese cut is the truffle:

Seeing the look of intoxication on my face, he invited me to taste other cheeses, including beer, grape, and espresso in addition to black truffle

They have their own characteristics, but none of them are as special as the black truffle cheese I tasted first, so I didn't hesitate to ask my brother to cut me a pound, and it was from this moment that I finally understood why Westerners eat cheese as a snack. I hope to have the opportunity to go to Italy in the future to eat this cheese origin.

It's true that some snacks that look inconspicuous are very tasty, which may be due to the following reasons:

<>1.Novel texture: Some snacks will try to combine different ingredients and processing methods to create a novel texture that is different from ordinary snacks in terms of texture. The innovation of this new taste can also often lead to a certain taste uniqueness, so as to win the love of consumers.

2.The quality of the ingredients: Although some snacks do not look very good, they are very particular about the choice of ingredients.

The raw materials used to make food, such as fresh flour and fresh milk from Shinjingcho, may be rich in nutrients and texture, so snacks have special expressive properties in terms of texture and nutrition.

3.Naturally delicious: Although some snacks are very simple to make, it is precisely because of this that the original taste of the food is highlighted, so that the delicious taste is naturally and naturally released. Such a delicacy is often more evocative.

In short, food doesn't have to look tall to be delicious, there may be some real delicacy that has been hidden in countless corners of daily life, and has gradually become the most unforgettable taste in people's minds.

Chengdu Chen Mapo tofu!

Tofu usually has green garlic leaves added to it, and the first bite is numb in the mouth, and the stamina is too great.

Introduction: As we all know, China is a vast country, the land area is also very broad, and at the same time, China's north and south span is relatively large, which also makes the climate and eating habits of the north and south very different. In the north and south regions, there are also many delicacies, but although some delicacies are delicious, not too many people know about them.

1. Reasons. Because there is a big difference between the north and the south in our country, and there is also a big difference between the food of the north and the south, the south prefers to go to some sweet food, and often makes some soup, while for the north, most of the north will eat some pasta. And there are a lot of hidden delicacies in the north and south, most of these hidden delicacies will only be known by some locals, and for outsiders, these delicacies are not very well understood, these delicacies are not only delicious, but also very affordable, which can let more people know about this treasure food.

Second, the type. For these hidden treasure delicacies, they have many kinds to meet different tastes, and there are also some snacks for us to eat in leisure time, if someone likes to eat sweet food, then some date cakes, cakes, dried apricots and so on, these foods can not only help everyone pass the leisure time, but also help us better understand these foods. For people who like to eat salty and spicy food, there are some beef jerky, salted chicken, pot and other foods, which can allow us to supplement nutrients, and can also better promote these treasure foods to be known by more people, so as to drive the development of these foods.

3. Summary. For some delicious foods, although they are not well known by many people, as long as we all have a pair of eyes to discover beauty, so that we can find more delicious food, so as to go further, these foods are known by more people, and more and more people can discover these treasure foods, so that these treasure foods can be loved by more people, so as to further promote the development of the food industry.