There are many kinds of fruits, such as watermelon in melon, litchi in fruit, grapes in water … but my favorite is apple.
Apples are round, as big as oranges. All wet. There are no mature apples, and the green ones gradually occupy the green "territory" from red. Finally, the apple ripened and turned deep red. When you take a bite, the undercooked apple tastes bitter and astringent. Cooked, it smells fragrant, and I can't wait to eat it all. My Sweetie's disease makes people want to eat more. The more they eat, the more they love to eat. When the apple is cut, the meat is white, the seeds inside are black and the juice is fresh. The whole apple tastes sweet, crisp and delicious, and the pulp is delicious. The taste, color and shape are pleasing, round, like a small lantern.
Apples not only taste good, but also have many functions.
Eating apples often can reduce blood fat, blood pressure, prevent cancer, have anticancer effect, strengthen bones, maintain acid-base balance and lose weight. There is a western proverb: "An apple a day keeps the doctor away." Among many fruits, apple is the most common and peaceful one. But its nutritional value doesn't allow me. Among many fruits, apple is the most common and peaceful one. But its nutritional value should not be underestimated. Chinese medicine believes that it can nourish the lungs, strengthen the spleen and stimulate appetite. Nutritional analysis shows that apples contain many kinds of fructose, organic acids, pectin, trace elements, cellulose, vitamins, minerals, polyphenols and flavonoids. "An apple a day" is a well-known health slogan, and apples are called "all-round healthy fruits" by scientists.
There are many ways to eat apples, which can be processed into apple juice, apple salad, etc ... Apples contain many vitamins, so eating more is good! 2. Roast whole lamb
1. Lanzhou roast whole lamb was selected from the same year, weighing about 15 kg. Wash with 60c warm water, scrape and scald, wash with 80c water, spread white soy sauce, spread pepper and pepper water in abdominal cavity, then spread the abdominal cavity with an iron fork, hang it in the furnace for barbecue, and spread cooked lard while roasting. After about an hour, the mutton turned golden yellow. Some also roast and stew whole sheep in the ancient way. That is, take out mutton viscera, put red dates into the abdomen, wrap them with straw curtains, bake them with wet mud, take them out when the mud is dry, wash them, paste them with rice flour paste, fry them, slice them, stew them in a pot for three days and three nights, and then mix them with soy sauce, vinegar, pepper and sesame oil to eat. It is golden in color, crisp and delicious. 2. Roast whole sheep in Xinjiang Roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is that it has its own unique production method besides exquisite materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on with a wooden stick with a big nail from beginning to end, with their necks stuck on the nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste and put it head down in the hot pit. Cover the pit tightly, use wet Buffon, stew for about an hour, uncover and observe, the stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve it. After the whole lamb is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Coriander or celery is put in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so we sincerely invite guests to eat meat with a knife. Roast whole sheep has the color of Huang Liang, with crispy skin and tender meat, which is very delicious. It is a good product for Uighurs to entertain VIPs. In Bazaar, a southern Xinjiang town such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and then retailed. 3. It is introduced that roast whole sheep is mainly made of Jie sheep or fat lamb under one year old. After the sheep is slaughtered, the hooves and internal organs are removed, mixed with refined powder, salt water, eggs, turmeric, pepper and cumin powder to make a paste, and then evenly coated on the whole body of the sheep. Then wear a wooden stick with nails from beginning to end, put it in a special pit, cover the pit tightly, and keep rolling for about an hour. Roast whole sheep is a famous Xinjiang dish comparable to Beijing roast duck and Guangzhou crispy suckling pig. Its authentic products are at the southern foot of Tianshan Mountain, and its unique fragrance can be smelled in "Bazaar" in Kashgar and Hotan. 3. Cantonese cuisine, consisting of Cantonese cuisine, Chaoshan cuisine and Dongjiang cuisine, is one of the four major cuisines in China.
On the basis of collecting outstanding folk cuisines from all over our province, Guangzhou cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, superb skills, good at change and diverse varieties. 1956 "Guangzhou Famous Cuisine Exhibition" introduced 5447 Lai products. There are 8 15 snacks related to vegetables and hundreds of snacks. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing and buckling. The cooked dishes pay attention to color, fragrance, taste and shape. The taste is mainly fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, hanging roast duck, snake soup, oil-soaked shrimp, braised big skirt wings, steamed seafood, shrimp and so on.
The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, they gradually converge to the strengths of the two families, each with its own flavor. In recent years, new Chaozhou cuisine has absorbed the essence of food from all over the world, gained a great reputation and become a famous Chinese and foreign cuisine. Chaozhou cuisine pays attention to knife modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soup and beets is the most distinctive. The taste is still fresh, gloomy but not greasy. Love to use fish sauce, sand tea sauce, plum cake sauce, red vinegar and other seasonings. Famous dishes with flavor include roast goose, paste pot, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Taiji taro and so on.
Dongjiang cuisine is also called Hakka cuisine. Hakkas originally came from the Central Plains. After moving south, their customs and eating habits still retain a certain Central Plains style. Most of the dishes are meat, but there are few aquatic products. The main ingredients are prominent, the flavor is rich and the oil is heavy and salty. Casserole dishes are good at. Representative dishes include brine chicken, yellow duck, braised pork with plum, beef balls, sea cucumber crisp balls and so on.
In addition to formal dishes, snacks and snacks in Guangdong are also beautifully made, and the food customs in various places also have their own characteristics, such as morning tea in Guangzhou and kungfu tea in Chaoshan. These dietary customs have gone beyond the category of "eating" and become Guangdong's dietary culture.
Guangzhou cuisine
People in Guangzhou love to eat and know how to eat. It is an exaggeration to say that people in Guangzhou eat everything except a four-legged table. Therefore, many kinds of materials such as sparrows, partridges, pangolins, bats, seals, mice, cats, dogs, snakes, monkeys, turtles, etc. 1000 can be turned into delicious food on the table, and even people who don't know it will mistakenly think that,
Guangzhou is located in the subtropical zone, with a wide variety of tropical and subtropical fruits, and fresh fruits are on the market all year round, so it has the reputation of "the hometown of fruits". There are more than 500 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple are the most widely distributed, with the largest output and the best quality, and are known as the four famous fruits in Lingnan.
Guangzhou's cuisine has a long history and enjoys a good reputation at home and abroad. Cantonese cuisine, one of the eight major cuisines in China, has become the most popular cuisine at home and abroad because of its unlimited materials, heavy quality and taste, fresh taste and endless changes. It consists of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, with Guangzhou cuisine as the main body, which has the characteristics of rich selection of materials, fine production, light taste, great seasonal changes and emphasis on nutrition science. The scale of catering industry in Guangzhou is second to none in China.
Cantonese dim sum is characterized by wide selection of materials, fine production, various patterns, salty and sweet taste and fresh taste. All kinds of snacks pay attention to harmonious colors and different shapes, which set each other off and make people never tire of eating.
Snacks with local characteristics include: shrimp dumplings, steamed dumplings, vermicelli, Pantang water chestnut cake, honeycomb taro horn, chicken cake, glutinous rice chicken, hometown salt water horn and so on. Famous snacks, famous snacks and famous flavor foods are too numerous to mention. For example, the banquet in Guangzhou restaurant, the delicious snacks in Beiyuan restaurant, the dim sum banquet in Panxi restaurant, the Chaozhou cuisine in Nanguo restaurant, the braised skirt wings in Dasanyuan restaurant and the golden suckling pig in Datong restaurant.
Most restaurants and restaurants in Guangzhou operate "three teas, two meals and a midnight snack", which integrates food and entertainment, has long business hours, and the food market has diverse flavors, which meets the needs of all kinds of tourists in many ways.
Guangdong flavor
Guangdong snacks belongs to Lingnan flavor, mostly from the folk, and most of them have been handed down and become traditional famous foods. At present, guangdong snacks is different from snacks. Snack refers to the small-sized rice flour food operated by street shops, which is relatively simple to make. Dim sum is all kinds of teahouses and morning tea, and there is a beautiful scenery for a week. It is characterized by a variety of colors and exquisite shapes.
Most mature practices in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Pastry products are mainly rice and flour, followed by miscellaneous grains, which can be divided into fermented and non-fermented products when steamed to maturity; Powder food, with rice and flour as raw materials, is mostly cooked. There are many kinds of porridge, the names of which mostly depend on the materials used, and some are also famous for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding cakes and cakes. In addition to eggs and milk, the materials used are mostly roots, stems, stems, flowers, fruits and nuts of plants. Omnivorous food, which does not belong to the above categories, is named after miscellaneous materials and is famous for its low price and diverse tastes.
Crispy lotus seed buns
It is made of semi-fermented flour and pastry, filled with lotus seed paste, wrapped in a circle and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is a mixture of shrimp, pork and other fillings wrapped in lake powder and made into angular steaming. The skin is thin and white, soft and bright, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it into white japonica rice, where it is broken rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s-1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and a female pastry chef of Sister E in the teahouse created the most outstanding powder fruit, which was called Sister E powder fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E moved to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After 1950s, it was also used as refreshments in major teahouses and restaurants. Pink fruit has become one of the beautiful spots in Yangcheng.
Lingjiao cake
It is steamed with water chestnut powder and sugar water. Water chestnut, also called horseshoe in Cantonese, hence its name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet. This product is the most famous in Panxi restaurant in Guangzhou. Because it is located in the mouth of the horseshoe. The produced horseshoe powder has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. The water chestnut cake made from it is a traditional dish of Panxi Hotel, which is suitable for all seasons.
Lunjiao cake
It is made of rice pulp through fermentation and cooking. Its cake body is crystal clear and white, and its surface layer is smooth and flat; Inner eye holes are connected vertically and horizontally, even and orderly; Soft and smooth, sweet. This product, named after Lunjiao Town, originated in Shunde County and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, a hundred miles away before the literati, berthed the boat. In fact, at that time, there was only one famous person. Next to Huafengwei Bridge, there is a stone at the bottom of the river, and a clear spring emerges. Its home is suitable for setting stones to wash sugar, clarifying and removing turbidity, and is not used by others. " However, later generations used the method of adding eggs to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.
Honeycomb taro horn