2. Many things are not used to eating. If you eat them, you will taste them.
The fungus has the deepest taste (please forgive me for using such a strange word) and the ugliest appearance is the dry bar. This thing is like a trampled hornet's nest, the color is like semi-dry cow dung, and it is messy, and it is also mixed with a lot of loose hair and grass stalks, which is very troublesome to choose. There is no big selection, just shredded crab meat and calf thickness. After washing, stir-fry with lean pork and green pepper, put it in your mouth and chew it carefully for a long time. Ganba auricularia auricula is auricularia auricula, but it has the fragrance of old Xuanwei ham, Ningbo oil-soaked distiller's grains, Suzhou chicken and Nanjing duck gizzard liver, and it is also mixed with fluffy fragrance. Dried mushrooms, pickled with peppers, can be preserved for a long time and taste the same as fresh ones.
4. There is always a dish on the vegetarian table: mushroom jiaozi. Start with a big bowl of mushroom soup. Jiaozi, a vegetarian filling, was fried to crisp. Pour it into the soup and hum, the mushrooms are delicious and fragrant. This practice is similar to that of the comb mushroom, except that the soup of the comb mushroom is broth. Mushroom jiaozi will have more flavor if it uses broth, but it seems more appropriate to use vegetarian stuffing in jiaozi, which has the flavor of bamboo shoots and does not suppress the flavor of mushrooms.
5. The family is sitting together, and the lights are amiable.
6. Watermelon is hung in the well with a rope. In the afternoon, cut delicious. It went down with a knife, clicked, and it was cold, even its eyes were cold.
7. This is daily life. People come and go. Male * * * car coming sideways, lightly into the station. Sugar coated berries. Mailbox. The glass of the flower shop is covered with water vapor, and a red flower stands out clearly from behind the trance-like green shadow. Fox coat, bronze drum. The smell of fried chestnuts.
8. The bean juice sinks to the bottom, and the dried bean curd. Stir-fried bean curd with sheep tail oil, and add a few green beans (freshly sprouted green beans), which is very fragrant. The family fried sesame bean curd that day and had to measure an extra bowl of rice when cooking-everyone's appetite was opened.
9. Tofu is old, and it is north tofu. Tender is south tofu. Tenderness is tofu brain. A little older than tofu brain, Beijing has "old tofu" and Sichuan has tofu brain. More tender than tofu brain is the water tofu in Hunan. Tofu is compacted and shaped, which is dried tofu. Rolled in a white cloth layer and pressed into large pieces, that is, tofu slices. Northeast is called dried tofu. If you press it tighter and thinner, the south is called a hundred pages or a thousand pages. A thin layer of condensed skin on the surface of the soybean milk pot is pulled dry, which is called bean curd skin or oil skin. My hometown is simply called skin.
10. Gaoyou salted eggs are characterized by good quality and much oil. Protein is very tender, unlike other places where the hair is dry and pink, and the mouth is like chewing lime. There is more oil here than anywhere else. The way to eat duck eggs, as Yuan Zicai said, is to cut them with shells and treat them to dinner. Usually, when eating, we usually break the "short" and dig with chopsticks to eat. When the chopstick head is dropped, the cheap red oil comes out. The yellow of Gaoyou salted egg is red. There is a famous dish in northern Jiangsu called "cinnabar tofu", which is tofu fried with Gaoyou duck yellow.
1 1. When there are snowflake eggs in spring, put the egg white and warm lard on a small fire, and the lard and egg white are mixed, so that the oil and eggs are white and shiny.
12. Sichuan only has meat mixed with sand. Cook the fat and thin meat with skin and butt until it is 67% ripe, take it out, cool it a little, and cut it into chunks with a thickness of 23%. The skin and meat between the two pieces are not cut. Wash the sand (bean paste) in the middle and steam the fire bar in the cage. This dish is sweet with sugar. Fat is degreased (bean paste can absorb oil best), so it is not greasy to eat. But I can't eat more. I can only eat two tablets.
13. Take apart two fried dough sticks and cut them into small pieces half an inch long. Mix semi-fat pork stuffing with salt, chopped green onion and Jiang Mo. Poke the small hole in the fried dough sticks with your fingers, stuff the meat in, fry it step by step in the oil pan until the fried dough sticks are hard and the meat is cooked, and then take it out and put it on the plate. This dish is chewy and crisp, and the smell can really touch people ten miles away.
14. Peel the tender corn and fry it with lean pork, with less salt. Stir-fry the pan with chopped green onion, but not too old. If it is black, it will not look good. Do not use soy sauce, it will cover up the smell of corn. You can boil a little water when you start the pot, but you can't cook more. Too much will turn into boiled corn!
15. The small carrot is called "Huayang radish" in the south because it is listed in Huayang. Wash, remove roots, and do not peel. Slice diagonally, and then cut into filaments, the finer the better. Add less sugar, marinate slightly, and serve. It is light red and white, and the color is lovely. Yangzhou has a kind of chrysanthemum called "shredded radish". Eat immediately and drizzle with three-in-one oil (soy sauce, vinegar and sesame oil). Or adding a small amount of jellyfish silk for mixing, which is particularly preferred. Hometown nursery rhymes say, "You're a rookie, with a runny nose, fried rice and radish and spinach." Visible is universal. If there is no radish, it can be beautiful in mind or Wei Qing's generation, but it is not as exquisite as Huayang radish.