Boiled fatty intestine fish. Guess where I come from!
I can also turn the large intestine nine times and fry the kidney.
Our specialty here is cauldron. Look at the picture.
Baked noodles with carp, from Henan, stewed live fish in Moliis, from Northeast.
Bazhen tofu is a famous dish here, and it tastes delicious. This dish is delicious. Friends, come to my hometown and try it!
Mianyang sanqi
Sauteed eel
Du gluten must be from Tianjin, because there is no oil gluten anywhere else. There is a dish in the south that is meatball gluten, but the gluten with meat stuffing is also very distinctive.
Speaking of gluten in Tianjin, this dish is still very distinctive.
Tianjin belly tendon can be divided into plain belly tendon and meat belly tendon, shrimp belly tendon, shrimp belly tendon, double shrimp belly tendon and beef belly tendon. Its practice is similar. Features are soft, rotten, juicy and biting. Because of the honeycomb characteristics of gluten, it can absorb enough soup, so it tastes full. Its ingredients are inseparable from sweet noodle sauce, onion ginger, star anise and pepper oil. What is the most critical treatment first? Through the main ingredients, shrimp, meat slices and so on, it can also lose its fresh and tender characteristics. Stir the juice three times before cooking. Hold the ingredients tightly so that the soup won't slip. Beating pepper oil with a spoonful of money is the soul of Tianjin cuisine. After cooking, you should bubble, which is called blinking in jargon. The taste is Maotai, salty and sweet, with rosy color, but tomato sauce can't be used. Answer over
Steamed pork, guess where I am? This dish used to be cooked on holidays or when important guests arrived. Grind rice into polished rice, then mix it with meat, marinate it with various seasonings for half an hour, and then steam it in a steamer. You can thicken the pot or pour some vinegar.
Civet stewed fish whip
There is a dish called pot-wrapped meat, which is really sweet and sour. People in the three northeastern provinces have been arguing about where the braised pork tastes the most authentic. In fact, the most authentic is the bite I ate when I was a child. Just be true inside.
But according to historical research, Harbin is the origin of braised pork. The flag bearer of Qing Dynasty, 1907, went to binjiang road yamen in Harbin to cook for Du. Daotai Building often entertains foreign guests, especially Russian guests. Because foreigners like to eat sweet and sour food, Zheng Xingwen changed the original salty "roasted bacon strips" into sweet and sour dishes, so pot-stewed meat was born.
Ingredients: tenderloin, half a bag of potato starch, coriander, carrot, onion, sugar, white vinegar, salt and garlic. Slice pork and cut it with a top knife, just like cutting beef slices. It's about 3 cm thick, so you should shoot it with the back of a knife. Sprinkle salt on the sliced meat and marinate for a while. Then pour half a bag of starch into a basin and mix in cold water and a little oil. Don't put too much water, add it bit by bit, grasp the starch with your hands and let it slowly blend with the water. The adjusted state is that the starch paste is very laborious and sticky, so it is better to hold it slowly. Put the marinated meat into the starch paste and grab it evenly by hand so that the meat slices are completely covered by the starch paste. The starch on the sliced meat won't drip down. Put oil in the pot and try the oil temperature with chopsticks. When there are small bubbles around chopsticks, you can put meat slices. Put them away piece by piece, and don't let them stick together. When frying, turn on a small fire and let the meat float on the oil surface. If the meat sinks to the bottom, turn up the fire. This is the first time to fry, and the meat slices are fried until they turn yellow. Sliced meat can't be fried in one pot, it needs to be fried several times. Don't bother. When all the meat pieces are fried first, turn on a big fire to raise the oil temperature. This time, it needs to be fried quickly, and the meat slices enter the oil pan, bubbling and turning brown. Take it out quickly! Then slice coriander, carrot, shredded onion and garlic for later use. The most important thing is to mix the sauce well. Half a spoonful of sugar and half a spoonful of white vinegar, add a little cooking wine, put a little oil in the bottom of the pot, pour in the sauce and heat until it bubbles and thickens. Pour in the fried meat slices to prepare a dish. Turn the spoon over and hang the juice evenly, then take it out of the pot and put it on the plate.
Be sure to use potato starch, and be willing to put starch. Must be bombed twice. Use white vinegar instead of old vinegar. Put a little oil in the meat. It is said that it can prevent oil from jumping when frying. Top knife cutting is to cut the meat fiber perpendicular to the knife, and each piece should be cut off for chewing.