Hometown food composition 1 Hometown is a coastal city. Its sea area belongs to the edge of the Yellow Sea and is boundless. Its seafood is naturally rich and fresh, and it is famous far and near.
Northerners love to eat jiaozi, coupled with the delicious seafood in their hometown, so there is a kind of delicious food that foreigners have not eaten but have been longing for for for a long time-Spanish mackerel jiaozi.
Jiaozi, the Spanish mackerel from my hometown, can tell the taste from the moment it is served. At first glance, if it is white and reflective, it must be delicious, but on the contrary, it must be the chef's skill that makes the noodles sparse. The white and hard surface is the top grade. Take a bite of "Zhi" and the juice will flow out. Chew it, and it will blend with the Spanish mackerel trap, making you feel the fresh, tender, soft, juicy and moist Spanish mackerel jiaozi unique to your hometown.
My grandparents, uncles and aunts in my hometown usually bake a cake called "peanut kernel". Its shape is a perfect circle, and its general diameter is about 10 to 15 cm. Its color is yellow and red, which makes people unpredictable. Whenever adults brand "peanuts", children can't wait to grab them, as if they were afraid that someone would grab them. When the cake was broken, there was already a "chasing" plate below. This dish is no ordinary decoration, because the "peanut kernel" in my hometown has thick juice and is particularly delicious when broken. The plate is to prevent wasting this delicious food.
This dish is not special when it comes from my hometown, but it is still quite recognized by teenagers. He is a pot of meat. Pot meat in my hometown is cooked with noodles and then fried. So it looks thick, crisp and golden when it comes out of the pot. Biting in your mouth is crispy and delicious, warming your heart and lungs. After swallowing, it will still leave a tooth fragrance on the lips.
The food in my hometown is delicious and expensive, but my hometown people are never stingy. Whenever my family cooks delicious food, I will give it to my neighbors while it is hot. In the long run, plates of delicious food seem to deepen the ties between neighbors and make people get along more harmoniously and seamlessly.
As the saying goes, food is the most important thing for people. In China, a country that pays attention to food, you can find different kinds of food everywhere in the southeast and northwest. Of course, the style of each region is different, and everyone has his own taste. From the main dishes at the party to street snacks, many gourmets are talking about it. Among many delicious dishes, I like the cauldron dishes in my hometown best.
Next, I'll tell you how to cook a big pot. You should paste the vermicelli in advance, put the sweet potato vermicelli in a big pot and soak it in warm water until soft. Do a good job of brine tofu, divide it into large pieces and steam it in the pot to reduce the moisture, and then cut it into small pieces and fry it in the oil pan. Generally, you can use Chinese cabbage or winter melon and eggplant. Choose a good dish and wash it. The key process of cauldron dishes is frying meat, usually pork belly, which is fat and thin. When the pot is hot, add onion, ginger and garlic. Pour the meat first, then the noodle sauce, stir-fry until it is medium-cooked, then pour the soy sauce and spread the meat one inch. Then, add vermicelli, meatballs, tofu, kelp and cabbage, salt and various seasonings. The taste is rotten in the pot, and the compound taste of various nutrients is simple but not simple. Add chopped green onion, sesame oil, coriander, oil pan, miso vermicelli, golden tofu and floating meatballs, and they all look greedy.
I asked my mother about the history of cauldron dishes, so we went to Baidu and found that it was actually a traditional snack with a long history in the Han Dynasty, with a history of 1000 years. The custom of eating cauldron dishes is also related to folk stoves. On holidays, family gatherings, weddings and funerals, cauldron dishes are essential. I have also eaten some kinds of dishes, but the most comfortable is the cauldron dishes in my hometown. The fragrant smell, the feelings contained and the significance of inheritance will never change. Cauldron cooking is a simple and honest personality beyond food culture, incredible!
Are you all drooling over my introduction? Have you fallen in love with cauldron dishes since then? Then you can try to make a pot! Let the cauldron be passed down forever!
My hometown is Tongxiang, a picturesque water town in the south of the Yangtze River. There are many traditional festivals in my hometown. What makes me feel most free and happy is the long summer festivals all year round.
On this day, our hometown has the custom of cooking long summer rice. The so-called long summer rice is the familiar wildfire rice, also called picnic. This kind of long summer rice is very delicate. This kind of long summer rice must be cooked outdoors. All the cooking materials are also from the wild, so we divide our work to find the materials. Broad beans and peas can be picked casually in the nearby fields. Several of us, carrying baskets, went straight into the broad bean fields like birds that had just come out of the cage. Of course, on this day, no matter how much you pick, no matter where you pick, it won't be stealing. The villagers are allowed, so there is no need to tell them in advance. The rice cooked in the long summer is brought from home, which is a bit like eating a hundred meals.
The cooking materials are ready. Then, we started looking for a place to make a stove. Learn to be an adult and build one by one with the knowledge in the book. However, Xiaole and I built a stove together until the bricks we built were just enough to make a pot. The smoke from kitchen chimneys rises with a unique fragrance of long summer rice and our longing heart. The fragrance is overflowing and the heat is rising, indicating that a large pot of delicious long summer rice has been cooked. Open the lid, peas, bacon, sausages, garlic and other smells come to the nose. As if we were hungry for several days and nights, we wolfed down bowl after bowl, and a pot of rice turned upside down in less than ten minutes. Xiao pang is still calling his parents while clutching his stomach, not to mention how happy we are! I have also heard adults say, "When eating long summer rice, you must eat it in the wild, and the more you eat, the better, so that children will not grow moles in summer and will not be bitten by mosquitoes all summer." This also means that children will grow up safely and healthily in the future. ...
Dear children, after reading my introduction above, you have a deeper understanding of traditional festivals in Tongxiang, my hometown.
The food in my hometown can be said to be the most delicious in my heart, and it can be compared with any food, so whenever I have free time, I can't help but think of those foods that make me particularly unforgettable, especially those that make me memorable and drool when I think about them.
Although you can buy hometown food here in Shenzhen, it doesn't have the taste of hometown, nor is it authentic or delicious. Therefore, I especially miss the food in my hometown.
My favorite food is steak. I really miss that smell. I wish I could eat several at a time! Remember when I was a child in my hometown. Every time I go to that place by car, first of all, when I get there, I will buy a steak to eat first, and then go shopping.
I haven't eaten much since I came here, probably because there is no steak here, which makes me miss steak very much. Whenever I think of it, I always want to go back to my hometown to eat it at once, but that's just thinking. After all, my hometown is far from here.
Last year, I went back to my hometown for the Spring Festival. I've been thinking about steak on the way. Finally, we arrived at our hometown. I couldn't wait to jump out of the car and immediately ran to buy a steak. However, the steak was not eaten directly, but fried, and I stood there waiting. While waiting, I saw the boss clip a steak in the oil pan and put it in the lid. Soon the steak was served, and the color of the steak changed from light red to a little golden yellow. Add some seasonings and it tastes good. After the boss gave it to me, I couldn't wait to take a bite. The smell is indescribable. In a word, it's delicious, delicious.
After eating steak, I went to eat a few more, which were also delicious, but I didn't feel as good as before, but it was not bad.
The taste of hometown food is so charming that it is memorable. That's not only because the food tastes good, but mainly because that place is where you grew up, and those foods are so unforgettable because of missing them.
On the vast sea, there is a beautiful Zhoushan archipelago with a mysterious and charming "Penglai Fairy Island" embedded in it. This is my hometown.
As a native islander, I am naturally familiar with the food in my hometown. My hometown is surrounded by mountains and rivers, with rich products, and seafood is a major feature here. What suffocating crabs, eels, lobsters ... you have everything, and you will eat well.
Perhaps it is influenced by the atmosphere and smell of life. My whole family has a soft spot for seafood. No, at the beginning of the winter vacation, my father excitedly moved the aquatic products issued by the unit and shouted: I want to eat a good meal tonight.
It's getting dark, so everyone lights up and prepares dinner in a hurry. The meat and vegetable fields are full of fragrance, and only my home is full of island flavor.
Dad rolled up his sleeves, grabbed a sharp knife and skillfully peeled the washed hairtail. The knife is covered with silver scales, which is very beautiful. When everything is ready, put the chopped hairtail into the pot one after another. Stir-fry, pour in water, cook for a long time, add a little salt and monosodium glutamate, sprinkle with a layer of soy sauce, put chopped green onion, and the first big meal-"Braised Hairtail in Braised Sauce" will surface.
"Wow-"glistening hairtail changed into red makeup, beautiful and lovely. Three or five pieces are gathered together, like a hill, and the smaller one is like a blooming bud, which is really beautiful. A little green comes and goes, adding a lot of vitality to the treatment. Taking advantage of the heat, plumes of light smoke rose and took a long breath. Ah, a slightly salty fragrance flows into your mouth, which makes people want to stop. Lift chopsticks and put a small piece in your mouth. Soft fish mother's, with the unique salty taste of the island, makes people reluctant to swallow it and stay in their mouth for a long time.
When I was intoxicated with the exquisite hairtail, a series of delicacies came to the table one after another: you see, this "spicy prawn" is not as good as the chef's original craft, but it is also very eye-catching, with Chili red, long beard and drooping hair, and delicious soup. Look at that pot of crabs with bulging cheeks and huge crab shells protruding upward, showing people's color, which makes people greedy just looking at it. Who can stand such delicious food? Our family of three started, laughter and chess floated out of the window. ...
"This kind of taste should be only in the sky. How many times can the world taste it? " This is the only food in my hometown. I love this delicious food, and I love my hometown more. I hope my hometown will continue to prosper.
Henan is my hometown. I love my hometown. Although I am not in my hometown now, I still want to taste the delicious food in my hometown.
In our Henan province, the most famous is tofu brain. There may be many people who don't know how tofu brain is made. It takes four or five hours to soak soybeans in water to make tofu brain. When the soybean is white and fat, take it out and put it in a flower mill for grinding. There is a small hole in the middle of the flower mill, which is where the beans are put. Put the beans in, then hold the swing lever to drive the flower mill to rotate, and then the beans will slowly go in, come down and become bean juice, and flow in the bucket.
The white and mellow bean juice is really attractive, and then you keep adding beans and water, and soon the beans are ground out.
It's time to filter. Pour the bean juice into the pending list, the net bean juice will leak down and the bean dregs will stay in the pending list. Hold the two ends of the hanging list by hand and shake it slowly, and all the bean juice left in the bean dregs will leak from the hanging list.
Many people usually feed the filtered bean dregs to animals, but it will be of great use in the future. Now pour the bean juice into the pot, burn it, boil the smoke and get up. You can smell the bean juice from a distance, which makes people want to have a drink. At this time, the vinegar is poured into the bean juice. After three or four minutes, the bean juice becomes yellow pulp and white tofu just like magic.
Then knead the dough into balls. Mix the remaining bean dregs with fennel, leek and noodles to make stuffing, then knead it into balls by hand and put it in when the pot is boiling.
It's best to make tofu brain with dried vegetables, because dried vegetable leaves are chewy and delicious. Then add marinated chopped green onion and other seasonings, and the delicious tofu brain is ready. Look at its white head, green vegetables and beautiful balls made of various materials. Needless to say, the fragrance can be smelled outside the door. It's no exaggeration to say it smells good.
Seeing the fragrant and tempting tofu brain, I quickly put a bowl, put some pepper and tasted it. Ah! It's delicious! That tofu is spicy and delicious, and it smells sour. It is delicious. Try another meatball. It's soft and smells like fennel. This tofu is really delicious! Otherwise, how could it become a famous snack in Henan?
If you are drooling over what I am writing now, come to my hometown and try it.
My hometown is in Chongqing. When it comes to Chongqing, the first thing people think of is hot pot. The number of hot pot restaurants in Chongqing is amazing. Streets and alleys, hotels and restaurants, everywhere. No matter where you are, as long as you don't go out, you will definitely smell hot pot when you go out. If not, it is not Chongqing.
The characteristics of Chongqing hot pot can be summarized in three words: hemp, spicy and spicy. These three words have different reactions in different people's eyes. Southerners who love excitement are "happy"; Northerners who love light are "afraid". Slow down, this conclusion can only be said before I have been to Chongqing. Once you have been to Chongqing, let alone foreigners, even foreigners and aliens will reunite and love to eat hot pot. You see, in the hotpot restaurant, men and women, old and young, China people and foreigners are sweating like rain, crying and crying hysterically, shouting "Shuang, Shuang, Shuang"!
Chongqing hot pot is very particular about making soup base. The main raw materials are butter, sesame oil, vegetable oil, lard, pepper, pepper, ginger, watercress, fermented grains and more than 30 kinds of seasonings. This work is very particular about duration. There are strict procedures for which to put first, which to put later, which to fry first and which to cook first. The soup is made of beef bones, pig bones or native chicken by simmering in advance and then mixing with the base material. Everyone should have an oil dish when eating. The oil dish is made of sesame oil, mashed garlic, sesame seeds, monosodium glutamate and shallots. You need to soak the scalded vegetables in a plate and put them in your mouth. As for the main course, it is more abundant, which can be said to be all-inclusive, regardless of meat and vegetables. In short, everything is flying in the sky, running on the ground, swimming in the water and growing in the soil. But the most prominent thing is the hairy belly duck intestines. Without these two things, it is not called Chongqing hot pot. Cattle blinds are the viscera of cattle and yaks, and duck intestines are the viscera of local ducks. Scalding these two dishes is very particular about the heat. Time is too short to be ripe, time is too long to be crisp, and chopsticks are just two minutes. A good sign is that the beef omasum slices are covered with small oil bubbles, like those fished out of an oil pan, while the duck intestines are rolled into a ball, red and fragrant and crisp when put into the mouth. Suddenly you will be surprised at how delicious it is all over the world. As the saying goes, "there are delicacies in the world, and you don't know the purpose if you don't eat them"! Chongqing hot pot symbolizes the character, enthusiasm, boldness, sunshine and generosity of Chongqing people.
Some people say that Chongqing hot pot has cultivated the temperament of Chongqing people, or that the temperament of Chongqing people has given Chongqing hot pot endless charm. I don't think it matters whether the chicken or the egg comes first. What's important is that Chongqing hot pot is amazing, and the character of Chongqing people is admirable.
There are many famous snacks in China. For example, Beijing roast duck, Xi 'an mutton bread in soup, Xinjiang kebabs, Daoxiao Noodles, Shanxi, Yunnan crossing the bridge rice noodles ... One of my favorite foods in Hunan is rice noodles.
This summer vacation, I went back to my mother's hometown Changsha and tasted Hunan rice noodles, which fascinated me. Stir-fried powder in Changsha, beef soup powder in Tianjin, original stone pot rice powder in Xiangtan and spicy powder in Xiangxi. The smooth and soft vermicelli is delicious and sweet. The soup is still memorable!
Hunan rice noodles are mainly divided into two types in shape: round powder and flat powder. Among them, round powder can be divided into coarse powder and fine powder, and flat powder can also be divided into width and thickness. There are soup powder, fried powder, stewed vermicelli and so on. Tianjin rice noodles are mainly round flour, with heavy oil and heavy taste. Beef, beef offal and ribs are the most covered. If you can eat spicy food, it tastes better. Xiangtan stone powder is a bit thick and hard, and it feels difficult to get into the vermicelli, but the soup is delicious; I can only taste Xiangxi spicy powder. I think it is the best. Changsha rice noodles suit me best.
Changsha's rice noodles are fresh-cut powder, the biggest feature is delicious and light. Grandma said: "The best rice noodle in Changsha is soup powder, because the soup head is made of 1 and 2-day-old big bones and chicken bones." I stood outside the window to see how the master served rice noodles. They first put salt, monosodium glutamate, soy sauce, shallots and some lard in a big bowl, and then rushed in the cooked soup, which would be delicious from a distance. Then put the fresh rice noodles in a bamboo tube, scald them in a pot of boiling water for about a minute, pick them up and put them in a soup bowl. Grandma said: "This keeps the original flavor of rice noodles, and rice noodles and soup heads will not be pasted into a pot of porridge." Finally, add the cover code, including shredded pork, various sauerkraut, garlic and coriander. Of course, it will be more delicious to add some chopped peppers unique to Changsha. I can eat a big bowl!
Menstruation tells me: "There are many centuries-old rice noodle shops in Changsha, such as Xinhua Building, like Huang Zehe and Wu in Xiamen. There are also folk people such as' Yulin Rice Noodle and Sijie Powder Shop', but they are all famous! " Unfortunately, I only tasted "Yang Yuxing" in these famous shops. Menstruation said that next time you go back to Changsha, take me to taste them one by one.
My hometown is Baisha Ancient Town, a small town in Jiangjin, Chongqing. Although humble, it has its own unique charm.
I like grandma's bacon and dumplings best. Every winter, every household has to kill pigs to prepare for the New Year. Every time I see black and yellow bacon hanging on grandma's stove, I keep asking, why isn't this meat in the refrigerator? Will it not rot? ..... Grandma told me that it wouldn't rot, because it was pickled and smoked on the fire resistance, and the temperature is not high now. You see, every family has it. The food made from this meat tastes delicious. It can be fried, steamed and stewed. No matter what you eat, it's your favorite dish. So I often ask my grandmother to get me bacon, stewed pig's trotters and ribs.
Every time I see grandma take down the black bacon, rub it on the surface with a golden ball, and then rinse it repeatedly with hot water. The bacon at this time is really different from the hanging one! After grandma made it, all kinds of dishes with bacon as the main ingredient made people salivate. I can't wait to put them together and put them in my mouth. Ah! The fragrance is refreshing and memorable. I think: I also want to learn to cook bacon from my grandmother, so that my children and grandchildren can cook bacon.
During the Chinese New Year, every family in our hometown can't live without eating glutinous rice balls, and there is also a good name-Yuanbao. Legend: on the first day of the first month, you get rich all year round. After eating Acer truncatum Bunge, it is very prosperous all year round. Adults often wrap apples, coins, dates and so on. Ingot. Eating such ingots will bring you different luck. Therefore, on the first day of every year, I get up early to see how adults make ingots. I saw that they skillfully made the dumplings, picked up a small ball and rubbed it in their hands, then pressed it into a round surface, wrapped it with a little stuffing and threw it into boiling water. After a while, those round ingots surfaced and the adults said they were ready to eat. I can't wait to fill a bowl and taste it. It's sweet and fragrant. Sometimes there are surprises-because I have eaten coins or ingots wrapped in apples. Don't say how happy you are!
There are too many delicious foods in my hometown to talk about. In short, I will never forget the delicious food in my hometown, and I will pass it on.
My hometown food composition 10 The place where I grew up is my hometown. Here, there are unique folk culture, delicious food and distinctive costumes. Its name is Tianlong.
Speaking of hometown, I like its special foods: pepper chicken, bacon, blood tofu, sausage ... among them, bacon is the most unforgettable.
Bacon is an indispensable delicacy in festivals. Usually, cooking begins in the middle of the winter months of the lunar calendar. First, choose the meat with bright red color in the bazaar, cut it into pieces about 20-30 cm long and 4-6 cm thick with a knife, and then mix with pepper and salt. After the meat is mixed, spread it flat on the chopping block and sprinkle with the mixed salt and pepper. Salt and pepper are also particular: spread evenly, spread more at the junction of fat meat and lean meat, carefully spread more in the gaps of meat, and sprinkle some around the meat. Then rub the meat hard on the chopping block, mainly to let the taste of salt enter the meat. Generally, after kneading for 5- 10 minutes, spread the meat evenly and knead it evenly with pepper and salt for 5 minutes. After kneading, hang the wire on the meat and then put it in a plastic bucket for about half a month. Time is up, take out the meat, put it on the chopping block, sprinkle with salt and pepper in the old way, knead it, and then put it in the bucket 10 day. Take it out after pickling and put it on a preset shelf for smoking. When smoking, the fire should not be too big. Use more cigarettes. Add some cypress branches or camphor tree branches to the smoked firewood to make the smoked meat more fragrant. When smoking and baking, people should always check to avoid fire. The meat will be smoked for about half a month. Bacon looks bright red and smells delicious.
Cut a piece of bacon, wash it with rice for three times, then cut it, put it on a plate (or put out various patterns), steam it in a steamer for about half an hour (or steam it more), and then take it out to eat. Besides steaming, there are other ways, each with its own flavor.
Well, after listening to my introduction, I believe you are full of expectations for Tunpu bacon! Although there are bacon in many places, our Tunpu bacon will definitely bring you a different flavor. Come on! Enthusiastic Tunpu people welcome you!