My hometown is a Hakka, and I am a real Hakka. Speaking of delicious food in my hometown, there are countless, but this dish makes my mouth water when I think of it-making tofu.

This is a Hakka dish! Everyone often makes it, and the taste is full of praise! My ingredients are tofu, pork and mushrooms. If you want to make fermented bean curd more delicious, putting some green onions is the best choice.

choose Although the material is so simple, it has high nutritional value! Eating fermented bean curd can make up for the weak, strengthen the body and regulate osteoporosis. But it tastes a little salty, but it's delicious. Its soup is mellow, fresh and moist.

Smooth and delicious.

It is said that this dish originated in jiaozi in the north. Because of the lack of wheat in the south, Hakkas use fermented bean curd to express their feelings for northern jiaozi and Central Plains culture. Whether it's a holiday,

In normal times, it is the favorite of Hakkas. Although fermented tofu smells good, we should be careful not to eat foods like tofu and pork. Tofu-like foods include honey, water bamboo, bamboo shoots and pig liver. Eat pigs

It's best not to drink too much tea after meat.

After listening to my introduction of fermented bean curd, can't wait to taste delicious food? There are many delicious foods waiting for you to taste in my hometown!

The second part: the food in my hometown.

When the teacher told us about hometown food, I thought of delicious shredded garlic, delicious fish balls and egg yolk fish cakes ... it made my mouth water.

Mom said that when I was a child, I could only eat shredded pork with garlic moss because it was particularly cold in winter. Garlic moss was bought by my grandfather after riding a bike to the market. It was wrapped in a small quilt to avoid freezing. I like fried shredded pork with garlic moss very much. The specific approach is:

Shred meat, marinate with a little starch and soy sauce, cut garlic moss into sections, put oil in a hot pot, fry garlic moss until it is 80% cooked, then stir-fry shredded pork until it is 80% cooked, pour garlic moss into the pot and stir-fry with shredded pork, and add a little salt and chicken essence.

In this way, a delicious dish of fried shredded pork with garlic moss is ready. Let's share it!

Part III: The food in my hometown-steamed rice cakes.

In my hometown-Pengze, every holiday, people in my hometown have to cook a particularly delicious dish-steamed rice cakes. This is the most distinctive and delicious food here, and it is also my favorite food. I can eat a big bowl at a time.

Dad told me that my hometown, pengze county, is located on the south bank of the middle and lower reaches of the Yangtze River, and it is a land of plenty. Rice has been abundant since ancient times. Rice cakes processed from rice have been circulating since ancient times. Every New Year's wedding, funeral and birthday, all kinds of rice cakes are served as delicacies for guests. The rice chaff of steamed rice harrow is very unique, only in our hometown.

On the eve of the festival, my grandparents knew that we were going back to our hometown. I prepared the "materials" for us to make steamed rice cakes early. Steamed rice noodles, stuffing and making rice cakes are all ready. As soon as we got home. Grandma took these things out. Busy cooking. Well, steamed rice cakes are delicious, but the preparation is very complicated. Let me tell you how to make steamed rice cakes:

Choose the best canned rice, wash it, soak it in clear water for one hour, and then steam it in a steamer for seven hours. After that, the steamed rice is cooled and finely ground into powder, then boiled and kneaded until the dough does not stick to hands. When cooking,

First, the kneaded rice flour is made into jiaozi, then it is pressed into round chaff with small wooden boards, then it is stuffed with chaff, made into jiaozi shape, and steamed in a steamer. After more than 20 minutes, cooked food can be steamed. Filling can be made according to the four seasons.

Vegetables listed in the same market are usually mixed with Chinese cabbage, radish and beans, diced meat, dried bean curd, vermicelli, mushrooms and appropriate seasonings. Steamed rice cakes are delicious. It's delicious. Friends who want to eat can come to my hometown to try it.

Oh, I promise you'll want to eat again. Hee hee.

Article 4: Food in my hometown.

My hometown is Rongcheng Town, Jianli County, Hubei Province, which is very close to the Yangtze River. There are many aquatic products and crops here, so my hometown is often called "land of fish and rice".

There are many delicious foods in my hometown. My favorite food is shrimp, water chestnut and pot.

The river shrimp here is not as big as the sea shrimp. It is only one or two centimeters long and has two long beards on its head. These shrimps are white before frying, and some places are transparent, like crystals. But when you fry it, it immediately rolls up and turns pink, and you can smell its fragrance from a distance, which makes people drool.

In aquatic products, there are not only animals, but also plants, namely water chestnut. There is a black shell outside the water chestnut, which looks like the diagonal line on the old cow's head. There are thorns on the corners. If you are not careful when holding it, you will be stabbed.

Hurt. Although the appearance looks ugly, as long as you cut it open, white meat will fall out from it. You can eat it steamed or fried as a dish. It is best to use a shamu steamer when steaming. After steaming for more than an hour,

Opening the lid is the smell. In our place, in summer, water chestnuts are sold in the street, and the shouts of "selling water chestnuts, steaming water chestnuts with sand wood" can be heard far away. Sometimes it's convenient at home, so we will just pick up the shells and put them away.

Stir-fry peppers with high fire. Green pepper sets off the snow-white water chestnut meat, which looks good and delicious.

There is also a kind of delicious food in my hometown, which is fried dumpling. Pot blocks can only be eaten in winter. In winter, you can always find a stall on the street. Whenever someone comes, the boss will take out a small piece of dough with meat or vegetables in it.

Spread it into a cake, pat sesame seeds on the cake, and then stick it on the inner wall of the stove changed from an oil drum. The fire is burning vigorously. After a while, the pot expands, the surface turns golden yellow, and there are waves of thick fragrance.

After baking, you can brush hot sauce or sweet sauce outside, and you can eat pot pieces in winter, but it is a pleasure.

Are you interested in the delicious food in our hometown? If you don't have these delicious foods in your hometown, come to my hometown as a guest! I treat you to all the delicious food in our hometown.

Chapter 5: Food in my hometown.

I called my grandma today and asked her how to dip eggplant in sauce. I tried to do it myself, and it was very successful, and I tasted the taste of my hometown. I feel as if I have gone back to the past and returned to that familiar place.

When I talk about my hometown with others, I usually introduce the delicious food in my hometown, such as "Queen's Palace" and braised pork in Heilongjiang. But there are still some delicious things that I seldom mention to people. The most authentic one should be made by grandma.

Eggplant sauce and handmade noodles. Today, the eggplant with soy sauce finally got grandma's biography, and now I miss handmade noodles. Grandma's handmade noodles are very thick and thick, and the unique sauerkraut minced meat in Northeast China is a kind of enjoyment.

Usually we call it "two bowls". I can eat two bowls. Winter in my hometown is very long, so sauerkraut is essential in winter dishes. Almost many families have their own sauerkraut jars and big stones, but they are also pickled in different homes.

The taste is different, so it has the unique taste of grandma's handmade noodles. Now in Panjin, whenever I want to eat handmade noodles, I will go to a noodle restaurant called "Old Taste" by myself or with my close friends and order one every time.

A bowl of shredded pork noodles with sauerkraut. But the sauerkraut in this family doesn't taste like my hometown, but it has a long-lost feeling, so it has almost become my "old place".

Speaking of eggplant with sauce, I still have a wonderful feeling on my lips when I think of it now. In summer in my hometown, I remember the two cheapest vegetables: eggplant and beans. My impression is about 93 or 94, and eggplant should be 70 cents a catty.

Probably, beans are more expensive. It can be said that eggplant and beans are the most accompanied vegetables every summer. At that time, my father had a very popular dish, but it was delicious. He boiled the eggplant and dipped it in soy sauce and minced garlic. target

Generally speaking, my mother's cooking is very average, and eggplant and beans are basically stewed in her hand. But as soon as I get to my grandmother's house, I can eat her eggplant with sauce. This taste is really delicious, so I will eat it especially.

The word "Queen of the Palace" may be unique to my hometown. "Palace Queen" is actually a kind of barbecue skewer. It's hard to explain what this is. It should belong to the goods. My first impression of eating The Queen of the Palace should be

I ate at a barbecue restaurant called Xu in elementary school. At that time, a string of mutton skewers was fifty cents, and the queen in the palace was sixty cents. Now think about it, at that time, it was rare to eat a bowl of "delicious and spicy" instant noodles with an egg at the end of a barbecue.

Really happy. Recently, I went back to my hometown and found this barbecue shop called "Xu". Although I changed my address, my boss didn't. He and I are still impressed by my father, but the time to go home is tight, and I still

I didn't eat the "Queen of the Palace" at his house, but I had breakfast at his house.

In fact, the most authentic name of braised pork in my hometown should be "Harbin braised pork", but what impressed me more is that it is the best processed with ingredients. There used to be a factory specializing in processing materials in the West Market of Grandpa's family.

Pot-wrapped meat means you buy tenderloin, and he will cook it for you when you arrive. Generally speaking, it is definitely cheaper than eating in a restaurant, and it tastes authentic. I've always thought that the vinegar for cooking pot-wrapped meat is the same as what we usually eat.

There is a difference between vinegar. After arriving in Liaoning, I seldom eat pot-wrapped meat from my hometown. It's basically tomato sauce wrapped in meat here. Personally, I don't think it tastes as good as my hometown There are two places in Panjin where you can eat pot-wrapped meat from your hometown. One came in.

One of Shuangxing is called "Old-fashioned Braised Pork" and the other is called "Harbin Braised Pork" in Tianjia.

Article 6: Hometown Cuisine

Since ancient times, many literati in a foreign land have praised the mountains and rivers of their hometown. It seems that whenever they miss their hometown, they must miss their landscapes or people. But I stubbornly believe that missing hometown is really missing hometown food.

Isn't it? When you miss your relatives and friends, you can call, send text messages and send emails, but you can't solve the problem of missing the food in your hometown anyway. I have been in Shenzhen for some years, and what I miss most is the food in my hometown, which is always haunted by dreams.

hulless oat noodles

Youmian is a kind of food that grinds naked oats into flour.

In my impression, only Inner Mongolia grows naked oats, so only Inner Mongolia people know how to eat naked oats.

There are not many young people who can cook oat noodles now. According to the old people, the noodles should be half, the water should be half, and the freshly boiled water should be rushed into the noodles immediately, so that the live noodles can be soft. Oil surface fire

After cooking, you can make them into various shapes, such as Wo Wo, fish, stew, music and so on. It can also be made into yam fish and mashed potato gold bars, and it can also be made into stuffed oat noodle jiaozi. At this time, you can steam in a steamer, one

Usually it will be cooked in ten minutes at most. Of course, you have to mix all kinds of soups when mixing oat noodles. Soup can be divided into cold soup and hot soup. Cold soup is made of cucumber, radish, bean sprouts, cooked potato chips, peppers, coriander and various seasonings.

Hot soup is made of mutton, mushrooms and potatoes. If you like spicy food, you can also cook some Chili oil and mix it in the noodles.

Actually, before I left Inner Mongolia, I didn't like oat noodles very much. Maybe I left my hometown. I miss my hometown. I don't think anything delicious in the world is as delicious as oat noodles, so I asked my family to send me instant noodles. Like instant noodles, I can eat them with boiling water, but the taste is so bad that I left them there and never ate them again.

Seeing this, you may ask me: can't you bring some oatmeal from home and make it yourself? Then I'll tell you another knowledge. The oil surface grown in Inner Mongolia can only be steamed with water and flour from Inner Mongolia. If you don't believe me, you can look at the streets of Shenzhen. There are no special snacks all over the country, but you are alone in Inner Mongolia.

shumai

Every time I have morning tea with my friends in Guangdong and taste Cantonese malt, I will proudly say, what do you call it? When you go to Hohhot and taste our bright wheat, you will know what a real bright wheat is.

Yes, everyone who has been to Hohhot will be impressed by the unique breakfast here-a little wheat.

Every morning, just before dawn, the restaurants in the street are very busy. The most important process is to choose the best red and white mutton and fresh green onions, crush them with machines and mix them with oil, salt, monosodium glutamate and spices.

It's braised. Stew is to add a certain amount of water to raw potato powder and cook it on the fire. The stew is transparent and frozen. At this time, add the mixed mutton stuffing, and the process of mixing stuffing is completed. Usually I eat a little wheat husk the day before.

Just roll it out, roll it into the shape of dumpling skin with good snow pollen and flour, then pile the rolled raw starch layer by layer in your wallet, and finally roll out the edge with a special wooden pestle, so that the wheat looks like it is in full bloom.

Like a flower. Wrap the stuffing and you can steam it in the pot. Steaming a little wheat is also very particular. No metal cages. Only bamboo or straw cages can be used so that the steamed wheat seeds will not collapse.

Diners often come early, ask for a pot of brick tea and wait for some wheat while drinking. Just out of the pot, a little wheat is fresh and full, crystal clear, making people drool. Food composition in hometown

Pick up a small dish dipped in vinegar and send it to your mouth. Fresh, salty and delicious, tender and delicious, and then drink a cup of tea to dissolve greasy food. It's really delicious, delicious and delicious. The enjoyment of the elderly is not just

At present, they regard this place as a social place to talk about interesting news and gossip about their parents' shortcomings, so as to increase their knowledge and friendship. When the tea is weak, new tea is added, and merchants are generous enough to ignore it, forming a unique Hohhot.

Breakfast culture.

instant-boiled?mutton

Seeing this title, you may ask, how can instant-boiled mutton be delicious in Inner Mongolia? Where in the country don't you eat instant-boiled mutton? Of course, I'm not talking about instant-boiled mutton such as Little Sheep and Little Tail Sheep, which are blooming all over the country at present, but the classic traditional hot pot instant-boiled mutton, which can really taste instant-boiled mutton.

I used to work in Baotou for a while. Donghe District has an old-fashioned Muslim restaurant called Tonghexuan, where instant-boiled mutton is a must. They have a special small copper chafing dish for one person only. Although small, it is very popular.

The whole hot pot has the same structure, and there is also a vent in the middle, from which the flame is ejected, so that no matter how much material is added, the soup in the pot can always keep boiling. The mutton was served, fresh and bright in color.

Knife work is exquisite and uniform in thickness. It is really as thin as paper, as soft as cotton, fat but not greasy, thin but not firewood, cooked in one rinse, and not old after a long rinse. A few more plates of various vegetables, dipped in fragrant sesame sauce, will be sweet and sour and appetizing.

Oily sugar and garlic are really delicious on earth. Moreover, according to authoritative sources, eating instant-boiled mutton is the most in line with the requirements of a healthy diet with complementary meat and vegetables, acid-base neutralization and nutritional collocation.

Actually, it's instant-boiled mutton

Its origin is also in Mongolia. It is said that more than 700 years ago, Kublai Khan, the commander-in-chief of Yuan Shizu, went to the Western Seas. After many battles, he was tired and hungry. Kublai Khan suddenly remembered the local food in his hometown-stewed mutton. So he ordered the department.

Kill sheep and burn fire. Just as the fireman was slaughtering the sheep and cutting the meat, the detective horse suddenly rushed into the tent panting and told the enemy brigade to catch up, only ten miles away. But the hungry Kublai Khan was waiting for mutton, and he ordered

As the troops marched, they shouted, "Mutton! Mutton! " Of course, stewed mutton can't wait, and raw mutton can't be served to the coach. What should I do? At this time, I saw the coach striding towards the stove, and the chef knew that he was violent.

Manic, so he used his quick wits to quickly cut off more than ten pieces of thin meat, stirred it in boiling water for a few times, immediately fished it out and put it in a bowl, removed the fine salt, chopped green onion and Jiang Mo, and handed it to the doorman who had just arrived in the kitchen. Kublai Khan caught it

After a few bowls, he waved, threw the bowl, turned over and mounted the horse, bravely leading the army to meet the enemy. As a result, victory was achieved and the enemy generals were captured alive.

When preparing for the celebration dinner, Kublai Khan specially ordered food before the war.

That piece of mutton. This time, the chef selected the tender meat of high-quality lamb leg, cut it into even slices, and served it with sesame sauce, fermented bean curd, pepper, chives and other seasonings. After rinsing, it was fresh and delicious, and the generals were full of praise after eating it, Kublai Khan.

I'm happier. The chef quickly stepped forward and said, "This Lai has no name yet. Please give it a name. " Kublai Khan smiled and replied: "I think this is called instant-boiled mutton!" " What do the generals think? "Since then, rinse.

Mutton became a palace delicacy.

It was not until the Guangxu period of the Qing Dynasty that instant-boiled mutton gradually became popular. It has become the food of our ordinary people's homes.

Article 7: Food in my hometown.

The most famous snack in my hometown is not delicious wonton. Whenever I taste this mouthwatering food, I feel relaxed and happy.

Be patient when eating wonton. If you are impatient and want to eat one at a time, the soup in wonton will burn your mouth full of bubbles. Eating wonton is also very particular, you can eat the skin and the core separately; Can also pierce the skin for long-term consumption. Guests who like spicy food should put some pepper before eating.

On the National Day holiday, my mother specially took me to Master Huang's wonton restaurant to taste delicious wonton. Start eating wonton. I saw that this wonton bag is thick and attractive in color, and each one is long and bulging, which makes people want to eat it.

A. at this time. I first picked up a pepper bottle, sprinkled pepper into the wonton soup, and then picked the biggest one, carefully stabbed my skin with chopsticks, and suddenly a fragrance curled into my nostrils, and I couldn't help but drool. I'll take a bite first.

A bite of skin is really chewy. Then a mass of red meat came out of the wonton skin playfully. It seems to be looking at me jokingly. At this time, I can no longer resist the temptation of meat trap, and I can't wait to take a bite, which is so fresh and tender.

That kind of tender feeling arises spontaneously, which makes me reluctant to swallow the delicious and juicy cloud, just want it to linger in my mouth. I ate seven in a row and my stomach swelled. Mom saw me eat it.

It smells so good that you call me gluttonous. Hey, who made the wonton so delicious! I would rather be a glutton than taste the delicious food on earth. At home, the aroma of wonton is still overflowing in my mouth!

Well, after listening to my introduction, everyone must be drooling! Come and try this unforgettable food-wonton!