Although there are many convenient means of transportation now, many families still maintain this way of eating, which is a long-standing habit. I think no matter what kind of eating methods and practices, as long as they are healthy, hygienic and good for the body, they should be studied and popularized.
Hello, I'm glad to answer your question. I live in Hanzhong, Shaanxi, which is known as the "Little Jiangnan" in the northwest. Our breakfast here also has its own characteristics.
Hot rice noodles Hot rice noodles are the most popular breakfast snacks in Hanzhong, Shaanxi Province, similar to rice skin and cold rice noodles, but soft and spicy, with better taste. The most common way to eat is cold breakfast, and of course there are stews and stir-fried dishes, but we Hanzhong people prefer cold breakfast, which is also our must-eat breakfast.
Vegetable tofu Vegetable tofu is a famous traditional snack in Hanzhong, also known as vegetable tofu porridge. Vegetable tofu tastes fresh, not oily or greasy. Doing this is a unique skill. The main raw material for making vegetable tofu is soybean, which is soaked and ground into slurry, filtered with thin reed or gauze to remove bean dregs, boiled, and then clarified by adding pulp and sour soup. After the tofu is shaped, it is filtered and pressed into pieces. Moreover, vegetable tofu has high nutritional value and is economical.
Walnut steamed bun Ningqiang Walnut steamed bun is a famous traditional pasta in Ningqiang, Shaanxi Province. It is a pastry made by peeling walnuts and filling them with salt and pepper and sesame seeds. Ferment the oil noodles for three times, spread with walnut sauce and bake in the oven. Walnut buns are crisp and sweet to eat, especially suitable for the elderly and children, and they can be stored for several days without changing their taste, so they usually buy seven or eight walnuts to take home.
The paste noodles are Hanzhong paste noodles, which taste sour, spicy and fragrant and have a unique style. Mustard (spicy cauliflower) is the best dish for serous dishes. According to legend, it was named by Emperor Gaozu Liu Bang and Minister Xiao He when they were eating noodles here. It has always been a favorite pasta of Hanzhong people. Mustard (spicy cauliflower) is the best dish for serous dishes, along with Chinese cabbage and celery.
I live in the eastern plain of Henan Province. When it comes to what to eat for breakfast, I think most people will feel it personally. It may be too tired to go to work during the day, or it may be that I stayed up late the day before. When they get up the next morning, they all have the habit of being lazy in bed, so that they will be in a hurry every time they get up.
At this time, whether you eat at home or go to a breakfast shop, the requirement for breakfast is that the more convenient, the faster, the simpler and the best.
So, what's for breakfast? There should be two situations.
The first situation is to have breakfast at home.
For people with relatively loose time, it is generally to cook porridge, porridge or some liquid foods such as soybean milk to supplement the excessive water lost by the human body at night; Stir-fry one or two dishes with steamed bread to increase nutrition.
For people who are pressed for time, they usually cook bowls of instant noodles or noodles to satisfy their hunger; In addition, fry two or three eggs between sesame seed cake and steamed bread, or cook a few poached eggs to eat; Even a glass of milk can solve the problem.
The second situation is that the breakfast shop has breakfast.
If you go out to a breakfast shop for breakfast, after all, most of them are ready-to-eat snacks, saving time and effort, and the varieties are particularly colorful.
Breakfast in our area mainly includes: Hu spicy soup, porridge, porridge, bean curd, soybean milk, mutton soup, beef soup and so on. Snacks such as steamed buns, fried dumplings, fried dough sticks, steamed bread and sesame cakes can basically meet everyone's physical needs.
At this time, it suddenly occurred to me that during the three meals a day, many health experts advised everyone that the importance of eating breakfast should be described as "the emperor's breakfast, the people's lunch, and the beggar's dinner". After all, after a night of metabolism, the human body has consumed a considerable amount of energy, which needs to be replenished in time to increase physical strength and bring abundant energy for the whole day.
I advise those who are used to skipping breakfast to change their bad habits as soon as possible, no matter how busy they are. Eating more and eating less for breakfast is a good thing, so why not?
When I was a child, I lived in Sanhe, Hebei Province, an enclave near Beijing. It is very popular to eat "hot soup and cold noodles" with meat pies in the morning.
Speaking of cold noodles, most people must think of the famous Korean cold noodles. Noodles brewed with cold beef soup taste a little sweet and sour-the key is to get cold. Like the name of cold noodles, it is summer food, which tastes a little cold and relieves summer heat. But if you talk to Sanhe people about cold noodles, most people will never understand what it says. They will immediately think of a bowl of steaming noodles with fried dough sticks or steamed bread. Well, the cold noodles in Sanhe are hot and will surprise many people.
Speaking of patties, they are generally called JD.COM patties, which originated from Sanhe and Dachang in JD.COM. This is a popular food that existed a long time ago. It was created by Yang (alias Maqi) in Xiadian Town, JD.COM (now Dachang Hui Autonomous County). It is said that Emperor Qianlong 1770 passed by here and tasted this kind of meat pie, praising its color, fragrance and taste. Since then, the business of JD.COM meat pie has developed greatly, and it is still loved by many Beijingers.
JD.COM Pie is characterized by beef and mutton stuffing, ranging from 500g to 300g each. Thin skin and big stuffing, golden color, tender meat, typical northern taste.
The early JD.COM pies had a thick crust (called "lips and skins" by the master) and a lot of stuffing (mainly beef and sheep stuffing). After eating it, it is particularly anti-hungry, so it is widely loved by working people.
Eat something simple at home for breakfast.
Omelet is a very simple recipe. It is a very soft and delicious soft egg soup. It's super fragrant and doesn't need special production skills (everything is kneaded first-put aside). Perfect for hot breakfast.
Give me a glass of milk and some quiche. Simple is enough!
[Soft Waffles] (8 pieces)
material
Medium gluten flour150g
Milk powder 10g
Eggs 1
40g warm water (or warm milk).
40 grams of fine sugar
First, pour sugar, milk powder, eggs and salt into a large bowl. Cut the butter into small pieces, heat it to melt it into liquid, and pour it in.
Second step
Beat with electric egg beater, so that they are evenly and fully mixed together to form a mixed solution.
Third step
Pour in flour. Dry yeast is dissolved in warm water to form yeast water, which is also poured into a large bowl (it is best to use high-sugar tolerant yeast, if you only have ordinary yeast, the fermentation time may be longer).
Fourth step
Fully stir and mix with spatula to mix flour and liquid to form moist dough.
Step five
Wrap the dough with plastic wrap. At room temperature, the dough will be about 65,438+0 cubits (the size of the dough will be different according to the temperature). When you lift the dough, you can see a scorpion like a bee in it.
Step 6
Send an inch. Wait a minute. Stir the noodles and make them smaller. Then divide it into eight prices. Stick a little dry flour on your hand to prevent sticking, and knead the noodles in your palm into a circle.
Then put it on a baking tray covered with baking tray paper, leaving enough space between each dough.
Crush the small dough with the palm of your hand and make it into a thin round dough as shown in the figure (if the dough is pressed down, it will shrink, so you can let it rest for a while and then continue to flatten it). After that, let it stand at room temperature and ferment for 30 minutes (cover the surface with plastic wrap or wet cloth to prevent it from drying out)
Step 8
Preheat the oven to190 C, put the baking tray in the middle layer of the oven, bake 13- 15 minutes until the surface turns golden, and then take it out (please adjust the baking temperature and time according to the actual situation of the oven).
Cookies can be eaten when they are cooled to the point where they are not hot.
I live in Handan, Hebei. Sometimes I have breakfast at home, and sometimes I buy breakfast outside.
1, make breakfast at home:
Our family usually eats boiled noodles, boiled eggs, rice porridge (usually rice porridge and millet porridge), stir-fry, steamed bread, noodle soup, egg pancakes and so on for breakfast.
2, buy breakfast to eat out, there are many kinds:
① There are more than a dozen kinds of porridge in the porridge hall, such as millet and pumpkin porridge, eight-treasure porridge, mung bean porridge, preserved egg lean porridge, glutinous rice and jujube longan porridge, etc. With eggs, egg pancakes and pickles.
② There are fried dough sticks, steamed buns, soybean milk, millet gruel, bean curd, hot soup and bean curd in the breakfast stalls on the street.
(3) There are all kinds of meat buns, pancake fruit, egg filling cakes, tenderloin steak cakes, lotus leaf cakes, hand-grabbed cakes and so on.
I live in a beautiful town in the northwest of China. Speaking of breakfast here, there are many kinds. In addition to the same soybean milk bread and milk bread all over the country, more people choose our local beef rice, steamed bread, and the most distinctive, twisted dough paste. Is it unheard of? Don't worry, listen to me. 1. Beef rice.
Zhangye has many special pasta dishes, of course, beef rice is indispensable. The word "small" here is named after it is made of small flour, small meat, small tofu and diced vegetables.
Beef rice, the beef at the entrance is tender and refreshing, the dough is extremely smooth and smooth, and the taste is quite "rich". The beef in the beef rice is all fresh beef, and the meat of the newly slaughtered cattle is cut into small pieces. Use flour and water to make dough, and then knead the dough into a piece as thick as copper coins. Cut the dough into small squares with a knife, hold it and aim it well, and cut it into a shape similar to rice grains. Boil these cubes in a pot, then take them out and soak them in cold water for a while. Boil the soup with chicken or beef bones, add some seasonings such as pepper and ginger powder, and then add a proper amount of water starch to make the soup have a certain viscosity. Put the rice in a bowl, and pour the prepared beef slices, tofu slices, vermicelli and some soup and marinade on the rice. The freshly baked rice is steaming, and the noodle soup is clearly divided and crystal clear, just like real rice grains. Coupled with the spicy taste of some coarse peppers, it is very attractive, with a sweaty nose and an indescribable taste.
Preparation steps of Zhangye beef rice
Step 1
Ingredients: beef rice slices with meat and bone soup, white radish, old bean curd skin, onion salt and white Chili powder.
Second step
First, make beef and bone soup: 1. 1/4 beef bones and 200g whole cattle, washed with cold water, added with a large amount of pepper and dried pepper, and appropriate amount of star anise, fennel, fragrant leaves and ginger, and then boiled with high fire.
Third step
Skim off the foam every 2 minutes until it is clear, and turn to low heat for 30 minutes; Taking out beef, cooling, refrigerating and slicing; Boil beef bone soup 1 hour with low fire, add appropriate amount of salt to taste, and filter for later use.
Fourth step
You can cook a small meal when stewing beef bone soup: 1 add about 80g of water. 200g flour, stir it into snowflake shape with chopsticks while adding it. 2. Knead the dough until it is smooth, put it in a fresh-keeping bag and let it stand 15 minutes. 3. Divide the dough into several parts, knead it into dough, flatten it, and cut it into small squares with a thickness of about 1.5mm 4. Boil in boiling water until smooth. Put it in cold water for use.
Step five
Important ingredients are ready, and beef rice is ready: 1. Slice the radish, cut the tofu into small pieces, and soak the skin with water. 2. Boil the beef bone soup, add the white radish and simmer until transparent. 3. Add the skin and tofu and continue to simmer 15 minutes. 4. Put the dough into the pot and cook for 5 minutes.
Step 6
Finally, add some salt and white pepper to taste, and sprinkle a little onion and coriander according to your own taste before cooking. The steaming soup is full of fragrance, and the noodles are looming in the ingredients, so people can't help but pick up the spoon and prepare to eat.
Special tips
Zhangye beef rice and Zhangye specialty triangle vermicelli can keep Q bomb no matter how long it is cooked.
Pick up a spoonful of rice and eat it with soup, without leaving eyebrows! The fresh and spicy taste permeates into the ingredients with stewing, and the rich ingredients bring multiple tastes, which makes people feast.
Be ashamed of bread
Zhangye is the most common and popular breakfast. Saozi noodles pay attention to "fine, bright and refined", that is, noodles should be fine, bright and delicious. Chicken soup is the best soup, so is beef ribs soup. Add pepper and ginger powder to adjust the taste, add appropriate amount of water starch to make the soup reach a certain color and concentration, and finally add tofu slices. Goutang has a bright and transparent appearance and attractive color and fragrance. If you leave here, you won't have this smell.
Pasty food
A dish stewed with twist, gluten, Chinese cabbage and pepper tastes like hot soup.
Personally speaking, where do you live, what do you have for breakfast?
It is very important to get up early, which is the need to maintain energy all morning. So what shall we have for breakfast?
Northerners eat all kinds of food. Generally, more convenient meals are cooked early, such as porridge steamed bread, bean noodle and egg mixed soup, white noodle and egg mixed soup, egg river steamed bread, eight-treasure porridge, millet porridge and potato bitter thunder, fried dough sticks and old tofu, milk bread, milk cake, soybean milk bread, soybean milk steamed bread, porridge fried rice, porridge fried oat noodle, bean noodle wicker, boiled instant noodles, porridge with cakes and porridge.
Ordinary people get up early more casually, so they can have breakfast by heating the meal cooked yesterday. People who go to work generally eat milk bread and milk cake, and some go to snack bars to buy wonton, fried dough sticks and old tofu, and eight-treasure porridge, soybean milk fried dough sticks and eight-treasure porridge steamed bread as breakfast.
There are many kinds of breakfast. Everyone has different living habits and different breakfast choices.
I'm from Linyi, Shandong, and our special breakfast soup is fried dough sticks! With a dish of special pickles! Really start the day
Share with you a high-end practice of the home version:
Tan Tang: Ingredients: half a chicken, one spare rib, appropriate amount of pepper, star anise, eggs, fragrant leaves, shallots, ginger, pepper, salt and cooking wine. Practice: Prepare all the raw materials in advance. In order to ensure the delicious soup, I suggest that pheasants and local pigs raised by farmers should be the first choice (pure taste). Clean the chicken in advance and cut it into pieces, remove all auxiliary materials (heart, lungs and kidneys are not needed, so as not to affect the taste of the soup, remember to remove them), and wash and chop the ribs for later use.
Pour water into the pot, put ginger slices, star anise, fragrant leaves, cooking wine and pepper into the pot, add cut chicken pieces and ribs into cold water, and boil (this can remove the fishy smell of meat well).
Rinse the chicken nuggets and ribs with running water, and remove the floating foam on the surface for later use. Take out the casserole, pour clean water, put the cleaned chicken pieces and ribs into the pot, and add cold water. (Note that clear water needs to completely submerge the meat pieces and fill them with water at one time, so as not to affect the taste of chicken soup. ) After the fire boils, turn to low heat and simmer for 3-4 hours.
A few hours later, a room full of delicious chicken soup can be eaten, and there is another key step, such as beating the eggs in a bowl and stirring them evenly, pouring the cooked chicken soup into the egg liquid quickly, adding chopped green onion, sprinkling pepper and appropriate amount of salt, and a bowl of delicious and mouth-watering soup is really finished. Drink it while it is hot, and make sure that you will never forget its delicacy.
Hello, I'm glad to answer your question. I live in Kunshan, Jiangsu. Speaking of Kunshan, I have to mention that local people often eat a bowl of Ozao noodles in the morning, which is one of the top ten noodles in China.
Aozao noodles are characterized by noodle soup. It inherits the traditional practice and is made of herring scales, gills, fish and mucus, so it tastes delicious and unusual. Secondly, the topping is exquisite, the fried fish are all made of herring, and the braised duck is cooked with the old soup "Kunshan Ma Duck", which is fat but not greasy.
Aozao noodles pay the most attention to "five fires in one, small materials to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, noodle heat and topping heat; "Cooking soup with small materials" means that you don't need to use a big pot to make soup, but you can keep the original flavor according to the current situation of visitors. Aozao noodles not only pay attention to the selection of materials, but also have the characteristics of "three scalds": noodles are scalded, noodles are not soaked in warm water, but in boiling water; The soup is scalded, that is, the prepared noodle soup is put in an iron pot, stewed with residual fire and kept warm; The bowl was scalded. After washing the bowl, put it into boiling water, which not only keeps warm, but also disinfects it. Therefore, even in cold weather, eating "Aozao noodles" will make you sweat.
There is a very long and true story about the origin of the name of Aozao noodles!
Legend has it that Emperor Qianlong visited Jiangnan incognito and sailed slowly along the clear Loujiang River. When the boat arrived at Yufeng Mountain, it smelled the fragrance of the strips below the foot of the mountain. The emperor ordered the boatman to dock. After landing, he searched for incense and walked to a small noodle stall. He saw an old man cooking soup. When the old man saw a guest coming, he asked his daughter to give up her seat. After a while, a bowl of hot noodles was brought up.
Gan Long glanced at the country girl who didn't wear make-up, and saw that the noodles in the bowl were as white as silk, delicious and appetizing. After eating, he felt that this bowl of noodles tasted extraordinary, so he asked the little eunuch around him about cooking methods. The little eunuch asked the old man for a long time, but he didn't understand. When he came back and left, he had to make up the reason why this noodle was delicious, mainly because it was on the stove.
After listening to it, Qianlong smiled and said, "Wonderful, the secret of noodles is in the noodle oven ... Oh, noodles in the oven!" " Because the emperor blurted out noodles. So this small noodle stand has been transformed from now on and has become a famous Aozao noodle restaurant in the south of the Yangtze River.
Children, I hope you can come to Kunshan and visit Zhouzhuang, the first water town in China. Try the famous Aozao noodles! Welcome to visit! !