Early morning. Backstreet alley entrance Next to the station. Hard-working Nanjing people have long been busy cooking. Crispy pancakes, sweet fried dough sticks wrapped in rice, silky and refreshing taste of soybean milk ... Yes, there is a faint fragrance mixed in it. What is that? If you are a veritable "foodie", you will definitely shout "tea eggs!" Yes, it's tea eggs!
If osmanthus duck tastes best when osmanthus is fragrant, and plum cake needs to be enjoyed in the cold winter wind, then tea eggs can be described as "companionship" all year round. On a foggy winter morning, office workers are in a hurry. Eating tea eggs can not only satisfy hunger, but also warm the body, and you can find the stall accurately by following that fragrance. It's sunny in summer. Eat a tea egg, let the mellow taste of the entrance touch your manic heart. It's refreshing and unforgettable. This way, tea eggs are convenient and intimate.
Wuhai food composition is 400 words. My hometown Wuhai is located in Inner Mongolia in the north of China, an ordinary and quiet northern town.
Without the hustle and bustle of Beijing and Shanghai, without the four seasons like spring in Hangzhou and Xiamen, I love my hometown.
Here the folk customs are simple, the products are rich and the culture is profound.
Wuhai is a beautiful industrial city.
Rich in coal and other mineral products.
The glass produced by Blue Crystal Glass Factory is of high quality and is a famous brand product in the autonomous region. It was exported to other cities and installed in famous buildings. I am proud that Wuhai can produce such a good product! Wuhai is a famous calligraphy city.
Calligraphy and painting exhibitions are often held here.
Mo Bao is fragrant in the painting and calligraphy institute, and there are many precious calligraphy works on display.
There is also the Hanmo Garden with the theme of calligraphy and painting, all of which are calligraphy attractions worth visiting.
People in the city love painting and calligraphy, and the art of painting and calligraphy will be carried forward in Wuhai! Wuhai is an environmental protection and greening city.
Once upon a time, due to the mining of coal mines, the pollution was serious.
In recent years, the air has been purified after treatment.
There are many kinds of vegetation in the urban area, the urban greening is becoming more and more beautiful, and the roads are also full of flowers and trees.
Many parks have also been built for people to relax and exercise.
Now it has become a beautiful city with blue sky, white clouds and green spaces.
Known as the "Desert Green State".
Wuhai is a city with fragrant grapes.
Superior geographical environment and abundant sunshine make the grapes here big and sweet. Every ripe season, a bunch of grapes hang on the shelf like agate, full of particles, sweet and sour.
The whole city smells of grapes.
Welcome to Wuhai to taste grapes! Wuhai is a city rich in tourism resources.
It has a long history and culture.
Table Mountain Rock Painting is a relic left by ancient nomadic people.
Carving faces, animal images and hunting pictures on rocks is of great value to the study of history and is a rare group of rock paintings at home and abroad.
Wuhai also has the famous Siheju Nature Reserve.
Tetraena mongolica is one of the precious protected plants in China, with strong germination and great windbreak and sand fixation effects.
If you go to Wuhai, you must remember to watch this rare plant.
The Jiuqu Yellow River flows through Wuhai, and the mother river has left the most beautiful scenery.
The afterglow of the sunset falls on the water, like 10,000 pieces of broken gold, shining and moving forward forcefully ... Every surging wave is particularly dazzling, with the momentum of "the long river sets the yen".
The majestic Yellow River and towering mountains form a beautiful and magnificent picture! The endless Jinsha Bay is also a good place to play.
There are towering mountains in the east, rolling mother river in the west, vast Jinsha Bay in the north and tall Gande Mountain in the south. Wuhai is really a beautiful and rich land! Wuhai-Pearl beyond the Great Wall! I am proud, I am from Wuhai! I love my hometown-Wuhai! May our tomorrow be even better! ...
My hometown Hohhot is a beautiful and prosperous metropolis.
There are many interesting places, places of interest, and many delicious things to remember.
My favorite place to go is Altai Amusement Park, where there are ferris wheels that can see most of the urban areas, bumper cars that bump around, and extremely * * *, and I don't want to leave every time I play.
In Daqingshan Wildlife Park, tigers and lions are strolling leisurely among the trees, lovely monkeys are jumping around, and beautiful peacocks are showing their golden fans.
There are also beautiful Donghe Square, Ruyi Square and Xinhua Square, which are all good places for people to relax.
The old Dazhao has also been renovated, making it more magnificent and attracting many Chinese and foreign tourists.
Wanhua Yanta, built in Liao Dynasty, still stands after so many years of wind and rain. I really admire the wisdom of the ancients.
There are also five pagodas temple, general mansion and other buildings, all of which show the ancient culture of Hohhot.
Speaking of the delicious food in Hohhot, my mouth is watering. There are so many delicious things here that I can't count them.
There are scones, barbecue, oil noodles, potatoes and so on. "Little Sheep" which is unique to Hohhot and people love to eat. Not only did it open branches all over the country, but it also opened stores abroad. Isn't it amazing? What I am most proud of is that on August 28th, 2005, my hometown Hohhot was named "Milk Capital", which was the first city in China to be named "Milk Capital".
Now our "Yili" and "Mengniu" have become the largest milk source base in China, with milk production and sales ranking first and second in the country, as well as delicious yogurt, cheese, milk tea, air-dried meat and so on, all of which are our specialties here.
My hometown Hohhot is not only beautiful, but also rich in products. You are very welcome to visit my hometown when you are free. I will be a very good tour guide, showing you beautiful scenery and tasting special products.
...
My hometown is in Chifeng, geographically located in the east of Inner Mongolia Autonomous Region, with a large area of over 90,000 square kilometers! Chifeng is a famous tourist city, with endless prairie, endless Daqing Mountain, strange stone forest and six sweet and delicious springs ... Chifeng has many specialties, including sweet honeydew melons, sharp Mongolian knives, beautiful Linxi crystals, precious Bahrain beautiful stones and refreshing wines, as well as cashmere sweaters famous at home and abroad ... Hongshan Culture in Chifeng is also famous.
A C-shaped dragon appeared in Hongshan, Chifeng, which is known as "the righteous dragon in the world", so Chifeng is also known as the hometown of dragons.
Moreover, the name' Chifeng' was taken by Hongshan, with the reform and opening up of the motherland.
This earth-shaking change has also taken place in Chifeng.
In addition to developing tourism, a modern urban area-new urban area has been built.
My family lives in a new city.
There is a charming botanical garden here.
There are ancient stone gardens, beautiful sculpture gardens and beautiful streets criss-crossing.
At night, the dazzling street lamps make the new town look like a beautiful bride, and the street lamps in each street are different.
Some fly like butterflies; It's a bit like rolling slowly; Some fluttered like white bags; Others are like chameleons, which turn blue and red for a while. How amazing it is that people relax and entertain under beautiful street lamps to eliminate daytime fatigue.
Singing Beijing opera, karaoke, hip hop, yangko, chess, badminton and football. In summer, people's spare time is rich and colorful, and modern fitness equipment has become an indispensable fitness tool in the city.
On this brightly lit night, you can feel the rich cultural atmosphere of Chifeng.
Welcome to Chifeng, you will love this beautiful and magical place.
Write a composition about food. As the saying goes, "Food is the most important thing for the people", I quite agree with this sentence.
I can call myself a "little gourmet" because I have a good understanding of food.
I can name hundreds of dishes just by name.
Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful.
The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.
From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use.
Next, cut the meat into small pieces and crisp it with vegetable oil.
Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot. Eating Mapo tofu is also very particular.
When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once.
I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu.
If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
Well, after listening to my introduction, you have a certain understanding of Mapo tofu.
Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye! ...
Baotou specialty composition 300 words Inner Mongolia specialty Inner Mongolia is vast in territory and rich in natural resources.
There are more than 600 kinds of wild plants with high economic value in the whole region, among which more than 70 kinds of fiber plants such as apocynum venetum and reed are important raw materials for papermaking, rope making and artificial cotton. Hazelnut, apricot, Xanthoceras sorbifolia Bunge and red bean are good oil plants and wild fruit for wine making. More than 50 kinds of plants such as acorn and Elaeagnus angustifolia are rich in starch, which can be processed into flour, vermicelli, syrup and sugar color.
Inner Mongolia is also one of the production bases of Chinese herbal medicines in China.
More than 500 kinds of medicinal plants have been discovered, including licorice, astragalus, China cistanche and dozens of other medicinal materials, such as Radix Paeoniae Rubra, Herba Ephedrae, Radix Platycodi, Rhizoma Anemarrhenae, Radix Bupleuri, Rhizoma Atractylodis, Cortex et Radix Polygalae, Semen Plantaginis and Herba Hedyotidis Diffusae.
Birds and beasts include geese, ducks and pheasants; Sable, red deer and moose, etc.
Nose, bear's paw and deer's tail are known as the three treasures in Daxing 'anling cuisine.
Inner Mongolia is also the hometown of cattle, sheep, camels and horses, rich in humps, camel's paws, bullwhip, bezoar and Ma Bao.
There are also Yellow River carp, Hetao honeydew melon, Chinese medical stone and rare Bahrain colored stone, all of which are specialties of Inner Mongolia.
Inner Mongolia specialties include auricularia auricula, squirrel skin, melon seeds, fennel, musk and so on.
Famous products with characteristics include Mongolian containers, small horse-headed piano, Mongolian knives, Baotou antique carpets and so on.
There are Yimeng cashmere, United camel hair, grassland mushrooms, Nostoc flagelliforme and other precious medicinal materials such as yellow grass, licorice and ephedra.
Dishes include roast whole lamb, roast leg of lamb, milk tofu and koumiss.
Nostoc flagelliforme, a specialty of Inner Mongolia, is rich in Nostoc flagelliforme in the west of Inner Mongolia, and is known as the "hometown of Nostoc flagelliforme".
It can be used for cooking and cooking, and it is also a good gift for relatives and friends.
Nostoc flagelliforme has high nutritional value. Compared with eggs, the protein of eggs is 65% higher, the calories are nearly 2 times, and the carbohydrate is 35 times.
In addition, Nostoc flagelliforme has a high therapeutic effect on hypertension, obesity, rickets and tracheitis, such as beef jerky, milk food, Mongolian king wine and koumiss wine.
Features are prairies, yurts, horse riding and roast whole sheep. ...
Diary of Hometown Specialty (Inner Mongolia) 100 words. The catchy poem "The sky is grey, the field is boundless, the wind blows, and no cattle and sheep can be seen" vividly depicts the beautiful scenery of my hometown, and people can't help but think of the food specialties lingering in my hometown.
Speaking of Inner Mongolia, delicious food is just like Sugar-Coated Berry.
Roasted whole sheep, in particular, is the healthiest, most environmentally friendly and greenest food in the meat product diet at present, with golden and shiny appearance, brown and crisp outer meat, soft and tender inner meat, fragrant mutton, quite palatable and unique flavor.
In addition, mutton offal is also very popular with everyone, and its three ingredients are divided into main ingredients and auxiliary materials.
Zhu San's ingredients are heart, liver and lung, also called "three reds", and the third ingredient is belly, head and hoof, also called "three whites".
Put the three materials into a pot and cut them into strips or filaments.
These three kinds of soup are chop suey of original soup, chop suey of clear soup and chop suey of old soup.
Secondly, dairy products are a mellow entrance. Cheese, milk skin, especially butter, which is called "Xiri Taosu" in Mongolian, is unique, mellow and nutritious, and is a good product for herders to entertain guests.
Sour cream is the top cream after milk fermentation. You can add sugar to fried rice or make tea, or you can eat it with it.
Every year, tourists from all over the country come here to taste this classic taste and food.
The most distinctive feature is home-cooked pasta-braised noodles, which is popular in western Inner Mongolia.
The main ingredient is flour, the ingredients are mainly beans and pure natural meat, and others are added according to their own preferences.
There are also numerous specialties such as air-dried beef jerky, milk tea powder in Ejina Banner and so on.
Have you been tempted after reading so much? In this hot summer, let's meet the beautiful grassland! ...
Gourmet articles 1 There are all kinds of snacks in the world, each with its own unique flavor. There is a snack that makes me remember deeply, and it makes my mouth water when I think about it.
That's a special snack in Hubei-stinky tofu.
"Stinky Tofu" is a famous snack in Hubei, which is famous all over the world.
Of course, stinky tofu is also very popular in Hubei.
"Stinky tofu" smells bad, but it tastes delicious.
Where stinky tofu is sold, it often stinks. When the hazy smoke clears, many people will line up to sell stinky tofu.
It can be seen that I am not the only one who loves to eat, but also many people like it very much.
"Stinky tofu" is milky white before frying. It was golden yellow when it was cooked, and the color changed from white to yellow. It is very beautiful and attracts many people outside.
"Stinky tofu" smells bad, but it tastes delicious! I want to eat after eating.
There is no end, not greasy, not greasy, because it is too fragrant.
I'm just saying that you can't appreciate its fragrance. I'd better take you to taste it.
Go and get a bamboo stick first, and stick one to taste.
What? It smells good! Look, I was right. I'll give you another bowl. Do not eat too much. Save some for me ... "Stinky tofu" is delicious, but it is a snack after all. It can only ease your appetite. Eating too much is harmful to your health.
Finally, please remember that stinky tofu is a famous snack in Hubei.
Today, the teacher sent us a weekly diary entitled "I love Shanghai". To tell you the truth, it surprised me. There are so many things I can write in Shanghai.
Speaking of Shanghai, I can't help my little glutton. There are many local snacks in Shanghai, some of which enjoy high reputation at home and abroad. As we all know, the Old Town God Temple in Shanghai is a gathering place for young Chinese from all over the world.
Old Town God Temple, now called Yuyuan Garden, has distinctive features, various varieties and full colors, and enjoys the reputation of "snack kingdom". There are different snacks in different seasons, such as fried spring rolls and sugar rice cakes in spring, cold noodles and cold mess in summer, crab powder jiaozi, Nanxiang jiaozi and osmanthus sweet potato in autumn, ribs rice cakes, mutton noodles and Ningbo glutinous rice balls in winter.
Whenever my parents take me to the Old Town God Temple, I always ask them to buy me some pear milk candy, because I especially like pear milk candy, which has a long reputation, but not many people know its source.
It is said that there is a story about pear toffee! The mother of Wei Zhi, a famous figure in the Tang Dynasty, was ill. She doesn't want to take the medicine for fear that it will be too bitter for a long cough. Wei Zhi knows that her mother usually likes pears, so she grinds herbs for treating cough into powder and then fries them with pears. After tasting it, her mother thought it was sweet and delicious, and she liked it very much. After taking it for a long time, she recovered from her illness.
Later, it became a diet food-pear toffee, which became famous all over the world.
Hi! I want to go to the Old Town God Temple again ... There are many snacks in China: candied haws in Beijing, rice noodles across the bridge in Yunnan, Goubuli steamed buns in Tianjin ... Today, I will introduce my favorite snack to you: steamed snacks in Shanghai.
There are many kinds of steamed snacks in Shanghai, such as those stuffed with crab meat and those stuffed with bamboo shoots ... Needless to say, the most delicious and sweetest is the one stuffed with meat.
Choose the best meat, add a little sugar and oil, steam it, take a small bite, and the hot soup will flow into your mouth.
You will feel extremely delicious until it is rare in your heart.
After a while, there will still be a aftertaste in your mouth, which will make you want to eat another bite. It's really hard to forget ... every time I go to a dessert shop, I, a northern girl, can't help wolfing down my snacks.
Although I am not from Shanghai, I always say, "I am a new Shanghainese!" " "I heard that, are you also drooling? There are many special snacks in front of my hometown.
What I remember most is the rice fruit in my hometown.
I like the day when I make rice fruit best.
I hope, and I hope that this day will finally come.
In the morning, Grandpa Sun waved to meet me. When I arrived at my grandmother's house, I saw a big ball of rice fruit on the table.
Auntie, Auntie, they were all around. I saw that each of them dug a small ball from that big rice ball, kneaded it several times, then kneaded it into a ball, and then pressed it with that "machine" to make a piece of small round cake like a hinge skin.
I saw my aunt make a rice fruit that looks like a shoe, so I called it "shoe rice fruit".
You can also rub rice grains on your fingers.
When it's all done, it can be steamed on the stove.
I am most interested in fried rice and fruit.
It is ground with taro.
Grandma likes to cook fried rice with fruit.
As soon as I entered her house, the first thing I saw was the bucket my grandmother was carrying, which contained rice paste like mud.
I saw grandma pinch it with her hand and scoop it hard with her hand, and the mud ball would fall into the pot and fry.
The rice fruits of the two families will be cooked soon.
I am eating soft and fragrant rice fruit, and I have unspeakable happiness in my heart.
While eating, I thought, "It's delicious. I want some more. "
Although rice is not the best, it has become the most common and favorite food for people.
I also heard that eating rice fruit in the New Year can eliminate all the bad things in your past and eat it cleanly! [5] As the old saying goes, "Food is the most important thing for the people". I quite agree with this sentence.
I can call myself a "little gourmet" because I have a good understanding of food.
I can name hundreds of dishes just by name.
Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful.
The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.
From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The method of Mapo tofu seems complicated, but it is actually very simple: put beans. ...
Introduce a food ingredient. As the saying goes, "Food is the most important thing for the people". I quite agree with this sentence.
I can call myself a "little gourmet" because I have a good understanding of food.
I can name hundreds of dishes just by name.
Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful.
The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.
From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use.
Next, cut the meat into small pieces and crisp it with vegetable oil.
Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot. Eating Mapo tofu is also very particular.
When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once.
I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu.
If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
Well, after listening to my introduction, you have a certain understanding of Mapo tofu.
Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye! Hope to adopt ...
As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence.
I can call myself a "little gourmet" because I have a good understanding of food.
I can name hundreds of dishes just by name.
Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful.
The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.
From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use.
Next, cut the meat into small pieces and crisp it with vegetable oil.
Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot. Eating Mapo tofu is also very particular.
When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once.
I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu.
If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
...
As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence.
I can call myself a "little gourmet" because I have a good understanding of food.
I can name hundreds of dishes just by name.
Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful.
The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.
From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! It seems that the practice of Mapo tofu is very complicated ... Little sheep in Inner Mongolia, tender tofu has passed his mouth, and he has a unique taste of Mapo tofu, emitting a burst of attractive fragrance from the plate, spicy.
The tender and white diced tofu stood in a neat "team" on the plate, looking fiery red, which played the role of finishing touch. A plate of Mapo tofu is out of the pot, and the spicy taste of hot sauce "jumps" into your mouth and then takes it out.
Then, wait for oil at seven o'clock.
How about crispy outside and tender inside? Adding a little monosodium glutamate when cooking is actually very simple. Let them "jump" into steaming water to heat their bodies, put on clothes made of bright red hot sauce, and finally burn them slowly for two minutes on low heat. I like to lick hot sauce on tofu first: cut tofu into squares, put a piece of tofu on it first, and then eat it.
If you are lucky, this is my favorite.
Beijing roast duck.
I can call myself a "little gourmet", just like a green leaf, which is Mapo tofu in the mountain city of Chongqing.
When eating, you can still eat a little meat foam, and put the dried peppers prepared in advance in the oil.
From time to time, Daoxiao Noodles, Shanxi ... Among so many sweet and delicious foods, the method of Mapo tofu is very complicated, which really makes people salivate, because I have a good knowledge of vegetables. Goodbye, it's like a burning red flame. This delicious Mapo tofu is ready. Just order some white wine.
Then, eat tofu! Eating Mapo tofu is also very particular. After listening to my introduction, it was smooth and refreshing. Tofu cubes with hot sauce turned into red flowers. This smell is full of any corners of the mouth, with some crispy meat foam in the middle. Turn on the switch, dip more hot sauce on the plate, sprinkle chopped green onion on the plate, add diced tofu at 80 degrees, and add appropriate amount of starch? Alas, it stands out against the green leaves.
At dinner.
Just the name of the dish, it will take me a while to speak hundreds of kinds, and then add salt appropriately. So I can copy it several times and pour the right oil into the pot.
Is the Chili ginger slice delicious? I, a "little gourmet", plan to go to Xi 'an to try bean paste and mutton bread in soup.
Mapo tofu is not only spicy and delicious, but also colorful. Cut the meat into tiny pieces, and you will have a certain understanding of Mapo tofu. I won't talk to you. As the saying goes, "Food is the most important thing for the people"! It seems that, suddenly, it further adds the flavor of Mapo tofu. I quite agree with this sentence. I gently put it in my mouth and chew it slowly.
Please indicate the source for reprinting. Illustration of the composition of special food in Inner Mongolia