Traditional Culture Encyclopedia - Traditional stories - What Nanjing cuisines make you feel amazing?

What Nanjing cuisines make you feel amazing?

Sands corn

1 Boil fresh corn in salt water for three minutes;

2 take out the cooked corn and drain the water;

3 Peel the cooked salted egg yolk and press it with a spoon until it is crushed;

4 add a small amount of oil to the pot and stir-fry the salted egg yolk; Stir-fry the salted egg yolk slowly with low fire until the salted egg yolk is completely pulverized and sandy.

5 Add cooked corn and stir fry;

6 until the salted egg yolk is evenly wrapped on each corn;

Turn off the fire, put on a plate and sprinkle some chopped green onion on it.

Corn is rich in unsaturated fatty acids, especially linoleic acid, up to more than 60%. Synergistic effect with vitamin E in corn germ can reduce blood cholesterol concentration and prevent it from depositing on blood vessel wall. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Vitamin E can also promote cell division and delay aging. Corn also contains a longevity factor-glutathione. With the participation of selenium, glutathione oxidase is produced, which has the functions of restoring youth and delaying aging. Selenium and magnesium contained in corn have anti-cancer effects. Selenium can accelerate the decomposition of peroxides in vivo, so that malignant tumors can be suppressed without molecular oxygen supply. Magnesium can also inhibit cancer cells on the one hand.

Corn kernels, fresh corn kernels taste solid, like raisins, and taste sweet.

spicy crayfish

Spicy crayfish, also known as taste shrimp, Changsha taste shrimp, spicy crayfish, thirteen-spice crayfish and "Ma Xiao", belongs to Hunan cuisine, which is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area, with bright red color and spicy and delicious taste.

1. Wash all crayfish with hard water several times, and then handle them one by one: hold the back with your left hand, brush the faucet with your toothbrush with your right hand, and cut off the long beard.

2. Wash all shrimp brushes and soak them in water with a little vinegar. /kloc-take it out and drain it after 0/0 minutes. Be careful to prevent them from climbing out.

3. Wash the green onions and cut them into chopped green onions. Root garlic, wash and cut into pieces. Scrape the dried ginger, wash it and shred it. Dry Chili peppers are cut into filaments after being rooted with scissors.

4. Turn the oil in the wok over high fire, add pepper, and fry slowly over low fire. When the oil boils slightly, add the dried chili shreds and turn them from time to time. When the shredded pepper just turns yellow and red, change the fire and add shredded ginger, garlic slices and chopped green onion in turn.

5. Put the drained crayfish into the pot, add cooking wine to the pot, add soy sauce, salt and sugar and stir fry for 5 minutes.

6. Add 1 bowl of boiling water, cover and simmer for taste. After 8 minutes, when the soup is basically dry, add chicken essence, white pepper powder and salt and pepper powder and stir well.

Crayfish have a very strong viability. Besides Asia, Europe and Africa are also its hometown, so it has become a world-class food. In Europe, Africa, Australia, Canada, New Zealand and the United States, people eat crayfish. Louisiana claims to produce 90% of crayfish in the world, and locals eat 70% of them. The "success" of crayfish in the world is partly attributed to its tolerance to polluted environment besides some advantages in morphology and habits. In scientific research, organisms that are very sensitive or tolerant to pollutants are often used as indicators of whether the environment is polluted. Crayfish is such a potential indicator.

Stir-fried yellow throat

Yellow throat bought at 1. This has been soaked in cooking wine, and then. Yellow throat, diced, blanched, 2 shallots, diced, 3 prepared all seasonings, scallions, diced, ginger, diced, green peppers, diced, 4 put oil in a hot pot, and the oil should be very spicy. Add all the ingredients and stir-fry until fragrant. 5. Pour in the yellow throat and onions. Put some soy sauce on this yellow throat. It's cooked, just fry it, otherwise it will get old.

6 add cumin powder and Chili noodles and stir fry. A plate of hot dishes is ready.

Although the yellow throat carries a throat word, it has nothing to do with the throat. The scientific name of yellow throat is aortic arch, which is the aorta coming out of the ventricle. The aorta coming out of the left ventricle is thicker, and the aorta coming out of the right ventricle is thinner, which can be scalded with yellow throat.

The yellow throat of pigs is about 60 to 70 cm long, and the bezoar throat is at least 1 m. Professor Liu Wenzong said that the most commonly eaten yellow throat is a part of blood vessels in pigs, and its main component is smooth muscle, which belongs to protein, and its nutritional value is higher than that of liver, stomach and other internal organs.

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Have you ever eaten delicious food that makes you feel amazing?

eat

Browse 2220 18-09-09

What makes you feel amazing about China cuisine?

Braised pork belly eggs are too fragrant.

Browse112532020-03-15.

What are the amazing China cuisines?

As a native of Lanzhou, let me talk about some amazing but not greasy Lanzhou cuisine! The first is Lanzhou beef noodles (we don't call them Lanzhou Lamian Noodles), which is very big. Get up early to eat a bowl, come at noon and come at night! (Several famous de shops closed in the afternoon) Huang Wu (clear soup, white radish, red pepper, green garlic and yellow noodles), a bowl of noodles, a feeling on the head of chopsticks. Into the beef noodle restaurant, I said to the person who tore the receipt: a big bowl, two dishes of side dishes, a tea egg, and half a catty of hamstring meat! I definitely give you a thumbs up! The second type is absolutely: grab the mutton with your hands. There are three ways to eat, hot (steamed in a cage and dipped in oil after slicing), cold (dipped in salt directly after slicing) and fried (fried in a pot and eaten while frying). The meat eaten in Lanzhou is absolutely delicious, not greasy or greasy, with good color, smell and taste. We all call it finger food in Lanzhou, and cold food is the best. There are three kinds: fat, thin and fat. You can say which one you want. In Lanzhou, drinking wine and white wine with your hands will make your taste buds soar! It is not enough to have wine, but also garlic. The old man in Lanzhou said: Eating meat without garlic will reduce nutrition by half. Catch a garlic per catty. Lanzhou, a glass of white wine, a clove of garlic in one hand, this is the world in a city full of rivers and lakes! This is the label of mutton kebabs. Although mutton kebabs that can be eaten all over China are famous in Xinjiang, I think Lanzhou is definitely the most affordable. Before, in some places in Urumqi, Inner Mongolia and Lanzhou, I saw a famous kebab eater who said Lanzhou was the best. In other places, a bunch of kebabs ranged from 2 to 5 yuan. As for Lanzhou, I bought it by "Ba". Although a string of meat is less, there are twenty or thirty strings in a handful. The average price of a mutton string in Lanzhou is about 30. Will the master ask you if you want to be fat? Thin? Or tendon? Isn't it amazing? I forgot to stew mutton. Anyway, it's good that you remember! Braised mutton. Lanzhou is the most famous dish in northwest China. Braised mutton relies on Lanzhou horse beard, which is crisp but not greasy or fat. The key to invigorating qi, promoting granulation and nourishing against cold is to eat well. The mutton in Lanzhou has no smell, so I won't tell you the secret, haha. The emperors of the Qing Dynasty said they were addicted to it. The sheep in the northwest are Jie sheep, which grow from the grass beside the Yellow River beach. It's delicious. It's delicious when boiled in water. Mutton should have bones, because there are big sheep on the Yellow River beach, and the bones in the yellow braised pot smell good. There is no potato vermicelli with onion, ginger and garlic, because a piece of mutton is a pinch of material, onion, ginger and garlic are wonderful, a plate of mutton is a plate of seats, and potato vermicelli is full of flavor. When eating braise in soy sauce in Lanzhou, remember to order a catty of white wine, because a catty of meat and a catty of wine are required for each dish, and a catty of wine is required for each drink. I don't want to rank, because it's really hard to choose which is better for the rest ~ hot winter fruit, a fire in winter! The big casserole on the coal stove is a big fruit in winter in Huang Chengcheng. Dongguo is a pear with Dongguo, which is said to have been created by Kevin·Z. Hot winter fruit is to heat the frozen pear, steam it and stew it slowly, so that the pear meat melts at the entrance and the pear skin falls off. There is also a faint scent of medicine. On a snowy day, a bowl of hot winter fruit is simply warm to the heart and lungs! A bowl of hot winter fruit is half warmer than soup! Sugar, a bowl of sweet in spring, summer, autumn and winter, has been drunk for hundreds of years. Sweet fermented grains, also called fermented grains, are fermented in hot places (such as hot kang heads). The main raw materials are naked oats and highland barley, which are different from sweet wine made of glutinous rice. The main body is more chewy than sweet wine, and the wine is rich in fragrance. Originally, it was a specialty of Linxia, Gansu, but it developed best in Lanzhou and was the most delicious! People in Lanzhou eat a bowl of candied fruit and say: It's all dripping! Some put too many distillers' yeast, and children will get drunk after eating it! In Lanzhou, I want to lead a drunken life, drink half a catty of white wine and a bowl of candied fruit! In the dream, a bowl of sweet seems to have slept for hundreds of years! Milk and egg puree. A bowl of mash soup, invigorating qi and nourishing blood, strengthening bones and muscles! Sweet food cooked with milk, eggs and fermented grains. Boil fermented grains in boiling water, add plumeria, sprinkle with raisins, peach kernels, peanuts, dried fruits and sugar, and finally add boiled milk. The glutinous rice is yellow and white, the egg flowers are soft, the milk wine is fragrant, the dried and fresh fruits are dotted with colors, rich in nutrition, soft, smooth and refreshing, and sweet and sour. Not bad, beautiful. Attention, ladies! Fermented mash, boiled milk, plumeria jumping, I want to have another drink with you! Gray beans. Jincheng grey beans are always there, and some tastes are in my heart. Ash, which is Peng ash, is also found in beef noodles, which is safe and harmless. Grey bean is a unique dessert made of hemp peas, and it is a porridge-like food cooked with hemp peas. The method is to wash peas, add water, add edible alkali, then boil them with low heat, and add red dates when appropriate. When the sweet juice of red dates is boiled, it is fragrant. Add sugar when eating, it tastes unique! It's very memorable to drink the grey beans warm, without scalding your mouth. A bowl of grey beans makes love on earth! Who says sweets are only available in the south? Look at it, look at it. Rangpi, mom's cold rice noodles are the best. In the northwest, Lanzhou is the best place to make leather. First, the high-quality Lanzhou flour was kneaded with water and washed repeatedly with clear water to separate protein from starch. The separated protein, commonly known as "gluten", is steamed and sliced for later use. Dissolve the washed starch in water. After it settles on the bottom of the basin, pour out the clear water on it, add a little alkali, make it into a thin paste, scoop it into a flat-bottomed basin and steam it in a cage for a few minutes. When eating, just cut the prepared stuffing skin into strips, slice the noodles carefully, and sprinkle with Chili oil, sour vinegar, minced garlic, mustard juice, soy sauce, chopped coriander and chopped green onion, shredded cucumber and sesame oil, which is simply refreshing food. The yellow stuffed skin is a bowl of jade in mom's kitchen. Noodle, a basin of clear water, two bowls of cold. Northwest serous surface, the first bowl in Lanzhou, tiger skin, green pepper and sauerkraut, pork trotters ribs. The slurry water level in Lanzhou is very particular. Bring a basin of clear serous water, heat it with a stir-fry spoon and a little vegetable oil, put dozens of pepper and one or two pieces of ginger in the oil, stir-fry until fragrant, remove the pepper and ginger, then pour the chopped green onion into the serous water, add some salt and sprinkle with coriander powder for later use. Then cook noodles in another pot. Noodles must be cooked with handmade noodles. Roll them thin and cut them fine. Drain them from the pot, put them in a cold water basin to cool, scoop them into everyone's bowl, and then pour them with the pulp. With Lanzhou sauerkraut, a dish of tiger skin green pepper, a pig's trotters and a dish of ribs, several people sat around the table, absolutely stunning and refreshing. On the streets of Lanzhou in summer, every shop hangs the sign of plasma surface. First, a bowl of cold slurry water, and then a bowl of slurry water. This world is so cool. Tongwei Road Potato Chips Carotene. There are four horses in Lanzhou, namely, ox and horse (horse, old horse and cloth horse), mutton horse (horse beard sheep), Daoxiao Noodles horse (horse also fried noodles) and potato horse (Ma San potato chips). Potatoes are potatoes, and potatoes are potatoes. Sliced local potatoes in Lanzhou, soaked in cold water and boiled in hot water. Just right, add 3 tablespoons of homemade oil chili pepper, half a teaspoon of salt, 1 teaspoon of chicken essence, 2 teaspoons of potato water for boiling potato chips, and add a little thirteen spices. (Take the above seasoning as an example. ) How generous it is to have a potato chip in winter and a sweat in your mouth. And then, ah, that's not enough. There must be a bottle of carotene drink from Lanzhou, which is a specialty of Lanzhou. Soak soybeans, corn and rice, juice carrots, filter and add sugar. A bowl of potato chips a day is a living fairy. You see, such spicy potato chips with carotene are a perfect match. Film, spicy world, a bottle of carotene reflects an alley and a large appetite. High school sauce meat. High third line, sauce meat is unusual. Few people know this. Decades ago, Mr. Gao Lao, according to the traditional sauce meat making skills, carefully studied and pickled the present high school sauce meat. Fuhuaxuan, opposite Zhangye Road, used to be specially sold. It selects arm meat, swollen shoulder meat or boneless pork with skin and hard tendons from a big pig, roasts it until it turns red and yellow, cuts it into strips of two or three Jin, binds it with Ma Lian rope, and cooks it with meat soaked in blood. Add a proper amount of Amomum Tsaoko, Cinnamomum cassia, Zanthoxylum bungeanum, Cinnamomum cassia, clove, tea tree and Dalbergia odorifera, then add salt, Shaoxing wine, crystal sugar and bean paste embryo, cook the meat with strong fire until it is half cooked, and then slowly cook it with slow fire, so that the sauce meat is tender but not rotten, with mellow flavor and the charm of "musk deer umbilical cord is hard to compare with its wind". There is yellow river running water on it, and there is sauce meat in senior three. Have a plate of dried kungan and eat pork once. I've never seen a pig run, but I can't help eating sauce meat. Lanzhou rotten meat. Most vegetables taste fresh, but the meat in bean curd is not delicious. Lanzhou's signature dish, I had a hot dish with my dad last night. Yes, it's a home-cooked dish. Pork belly is fat and thin, and the auxiliary materials are mainly white wine and Wang Zhihe bean curd. How to do it specifically, Baidu is basically correct. In fact, on holidays, weddings, funerals and weddings should be served. There is no fat, just a piece of meat, a glass of wine, or sandwiched between lotus leaf cakes and sliced steamed bread. You are eating delicious Lanzhou, and you are thinking of A Lang (sister) in your dream. Go to Lanzhou, eat or drink once. This is the way of eating and drinking in Lanzhou. Lanzhou old moon cake. The moon is round in my hometown, and my mother tastes good. There are two kinds of old moon cakes in Lanzhou, one is steamed with dough, which is the thousand-layer cake in Lanzhou; The other is Lanzhou's unique sugar jar helmet. Steamed moon cakes are made by rolling the dough into a circle, stacking it layer by layer, putting turmeric, bitter bean powder, sweet-scented osmanthus sugar, rose sugar, red yeast and so on between each layer, and finally steaming it in a large steamer. There are square steamed moon cakes and steamed buns, which are sliced or diced with a knife when eaten. Cut an old moon cake, it is really colorful, and it is sweet but not greasy. The stuffing is perfectly mixed, and it tastes like mom in your mouth. Sugar helmets are branded. Stuffing such as walnuts, rock sugar, peanuts, roses, etc. Wrapped on the hair surface, then made into a cake, printed with different patterns on its surface, and finally branded. A split in half, a crisp bite, full of happiness, is the taste of Lanzhou, is the taste of mother. Lanzhou is long, moon cakes are colorful and yellow, and mother's taste is hometown. Stir-fried powder Where there is stuffing, there are fried powder, fried powder, snacks and errands to eat. Fried powder is made of bean jelly. Boil lard in a flat-bottomed iron pot, put the square powder cut into mahjong tiles into the pot several times, add sugar, chopped green onion, garlic sprout, refined salt and soy sauce, and stir-fry until golden brown and hot, then serve. According to everyone's taste, it is made by mixing Chili oil, sesame sauce, sour vinegar, garlic juice and refined salt. The fried noodles in Zhujiamiao and Chenghuang Temple in Dishuigou, Lanzhou are really fragrant. You said you were walking down the street and smelled a smell, or saw a pot of steaming fried powder. You're drooling. Why don't you run errands? The lard in the flat-bottomed iron pot is nourishing, and the fried powder drops on the plate. White melon, yellow honey. White melon used to be beautiful, and people called it honey dew. When Wallace (that Wallace, you don't know how tall) visited China, Mr. Luo Demin asked him to bring it, and later planted it in Qingbaishi, Lanzhou. Because of the large temperature difference between day and night, white melon has a lot of sugar, and its flesh is light green and translucent, and its color is like rain and sweet as honey. Yellow River honey, many beaches along the Yellow River, watered with the water of the mother of the Yellow River, there are many kinds of melons in the sand, the skin is as bright as gold and the flesh is as green as jade. The melon is sweet, the juice touches the lips, and it has a light and mellow wine flavor. Originated in Minqin, Gansu, but the Yellow River water in Lanzhou is also easy to water. A thousand grandchildren, Zhao Li, white melon, Wallace brought it to my home; I wonder how high it is! Soft (read: ten thousand) pears, Lanzhou is also called frozen fruit, ugly. But don't think pears don't look good. The ice and snow are soft and fragrant. Just in winter, simply speaking, it is to pick frozen pears in late autumn and put them in the cellar or outdoor snow and ice places. The colder the better, naturally let it freeze, from the outside to the inside, and take it out to eat in cold weather. Get angry after eating hot pot. It's great to eat this. After repeated freezing and thawing in winter, the contents of soft pears changed, became sweet and changed from yellow to brown. When eating, put the soft pear frozen into ice bumps in cold water. A thin layer of ice will form on the outside of the soft pear skin. Break the thin ice outside, and the pulp inside will become a package of perfume, and the pulp is as sweet as honey! Because this is a kind of perfume pear, it is also called perfume pear. Soft pears in the world of ice and snow are the first wonder of melon and fruit city. The trees are full of beautiful women, but the incense will turn to mud. Black melon seeds, also known as Lanzhou blockbuster and Lanzhou Daban. After processing, the seeds of Lanzhou seed melon are large, thin, flat, loose and thick, black and shiny, spiced, greasy, salty and sweet, and the seeds are the best! The "Lujia melon seeds" produced in Lanzhou are very famous. On holidays, we always buy some big melon seeds at home, or buy seed melons in winter and fry them ourselves. There is a pleasure in Lanzhou: listening to Wang Hai's cross talk and eating melon seeds! Hundred (read: Bo, two tones) walnuts. Lily, as a specialty, can be used for cooking. Lily peach, the main ingredients are fresh lily, bean paste stuffing, hawthorn cake, green plum, starch, sugar and so on. Cut off the tip and root of lily, peel and cut into pieces, and wash with clear water. Steam in a cage for fifteen minutes, take it out to dry for a while, and then wipe off the water with a clean cloth. Then gather lily petals into a peach shape and fill them with bean paste, which is "flat peach"; Put the green plum slices out as leaves; Making peach tips with hawthorn sauce; Steam in a cage for 20 minutes and serve. When eating, pour a little sugar water to precipitate and thicken, then the green plums are thick green and the mountains are bright red. Add water to the wok, add sugar to boil, thicken with water starch, and pour it on the lily peach. Serve. There are also pumpkin-fried lily, asparagus-fried lily, celery-fried lily, lily Saussurea, honey lily, lily rose soup, lotus seeds and lily syrup ... Lily powder can also be served with coffee and milk! Lily was born on the earth, and her temperament is like a flower on a cloud. I advise the guest officer not to pretend more, it only exists in the sky.

Browse1012018-02-28.

What are the amazing China cuisines?

Winter melon swallow is called winter melon swallow because it is made by cutting winter melon into swallowtail filaments, adding high-grade broth and sprinkling ham shreds. 2. The soft fried shrimp bag is crisp outside and cool inside, with bright red color and outstanding fish flavor. 3. Babao stuffed pear is made of Cangxi Sydney, which is peeled, pedicled, pitted, hollowed out, filled with eight kinds of fillings and steamed in a cage. 4. Snow Peach Mud is a delicious food made of corn flour, walnuts, eggs, water chestnut and candied dates. The dish of Babao Gourd Duck is also included in Jiangsu cuisine and Shandong cuisine. The key point is to debone the whole duck and keep the duck skin intact. Eight kinds of fillings are brewed in duck's belly and made into gourd shape. 6. Dry-roasted stone carp is fried and roasted with Sichuan specialty stone carp and pork. It is a treasure in Sichuan cuisine.