Shandong Spring Flavor: Stir-fried broccoli , bite into the crisp, tender and bright green color of Linyi
In ordinary families in Linyi, Shandong, there is always a plate of stir-fried broccoli on the dinner table in spring.
People born in the local area know very well that only the broccoli produced in the current season in the Yimeng Mountains, with its compact florets and thick green color, can be worthy of the praise of "the most fresh vegetable dish".
When boiling, housewives must sprinkle a handful of well salt produced in the Lunan region into the boiling water and add two drops of peanut oil. This is a trick passed down from ancestors. It can make the broccoli lock in the jade-like color within sixty seconds.
First, put cold oil in a hot pot to let the spicy aroma of local purple-skinned garlic burst out, giving off a rich aroma. Then pour the drained broccoli into it. Then you hear a sizzling sound. While the stove fire continues to rise, quickly stir the spoon for thirty seconds. Finally, only use a little salt and a few drops of Linyi's traditional soy sauce to add flavor.
The broccoli cooked in this way has a crisp clicking sound in the mouth, followed by the sweetness from the soil of Yimeng Mountain blooming between the teeth, and the true taste can be seen in the lightness. This is the dietary wisdom used by Lunan people to resolve greasiness and get closer to nature.
Sichuan Jianghu flavor: hot and sour potato shreds , crispy passion inspired by Zigong well salt
Sichuan cuisine is not only spicy, but also spicy due to Zigong well salt.
This spicy and sour potato shreds is a "household dish" for thousands of households in Bashu.
Cut Sichuan's local yellow potatoes into silver needle-like filaments, and wash them repeatedly with clean water until the water is as clear as snow water in western Sichuan, so that the excess starch can be removed.
In the spicy oil, a handful of green onions and two wattle sticks plus spicy millet instantly exuded a spicy pot smell. Put the shredded potatoes into the pot and stir-fry quickly over high heat. The chef raised the spoon and dropped it. A spoonful of Baoning vinegar was accurately cooked to the edge of the pot, and the sour aroma rose with the steam.
A little white sugar is added. This sugar is not to sweeten the taste, but comes from the "secret method of improving freshness" passed down orally by cooks in Shu. This secret method can achieve a delicate balance of salty, sour and spicy flavors.
When you first taste it, it feels crispy and sharp, and the sour and spicy taste is straightforward and warm, but it does not cover up the unique grain aroma of the potatoes themselves. After finishing one plate, you will feel full and hearty, just like the straightforward temperament of Sichuan people.
Lingnan homemade fresh food: garlic lettuce , Zengcheng Chi Cai Xin’s fragrant interpretation
When it comes to the pursuit of the original taste of green vegetables, the people of Zengcheng, Guangzhou have the most say.
We use the local late-frost cabbage, which is of the same type as lettuce but a different species. Its stems are as white as jade, its leaves are as green as emerald, and it has a refreshing and sweet taste.
The secret of this garlic lettuce dish comes down to "implementing the operation of adding garlic twice." First, use local small-pressed peanut oil to sauté half of the garlic until the golden garlic particles appear, which stimulates a strong and prominent fat aroma. Then, add the vegetable segments, so that the high temperature instantly locks the vegetable juice; when the vegetable body becomes soft, then add the other half of the raw garlic and a small amount of oyster sauce.
This raw garlic in its final moments has a unique taste that is pungent but not spicy. It blends with the mellowness of cooked garlic, making the taste of the dish even sweeter.
The oyster sauce is just lightly described here, and will never steal the scene. It is just to push the freshness brought by the land and water of Lingnan to an extreme state.
Xiangxi Tujia flavor: hand-shredded cabbage , the crispy and sweet password of Zhangjiajie’s high mountain cold water
The Tujia people in western Hunan pay attention to the word "earth" when cooking, but they have hidden secrets.
To make hand-shredded cabbage, we must choose beef heart cabbage that grows in the mountains of Zhangjiajie at an altitude of 800 meters. After being soaked by the temperature difference between day and night, its leaves become plump, and you will have a sweet aftertaste when you eat it.
Tear it into pieces, which is an unchangeable principle passed down from generation to generation by the Tujia people. The fracture gap presents an irregular state, so that the soup can be better absorbed.
In the hot oil, the local dried chili peppers and laba tempeh are fried to create a caramel aroma. The cabbage is added and stir-fried over high heat. When the cabbage is slightly wilted, quickly add a spoonful of Xiangxi farmhouse balsamic vinegar and add a little light soy sauce.
The finished dishes are sour and spicy, with a crisp texture. The sweetness from the mountains is faintly revealed in the gaps between the spiciness. It is extremely suitable for eating, and shows the unique and charming features of Western Hunan cuisine of "umami in spiciness, and delicacy in ruggedness".
Jiangnan Qingya Collection: Stir-fried snow peas , the seasonal flavor of Changzhou Fuqiaotou
The vegetarian dishes in the Jiangnan water town are like an ink sketch.
The snow peas produced in the local Henglin Town look like the crescent moon and are colored like jasper. The people who understand the subtleties of this best are the people from Changzhou.
Tear off the old ribs on both wings and add a few slices of bright red carrots, it is a visual feast.
After the water boils, put the ingredients in, count the time for twenty seconds, quickly pick up the ingredients, and put them into the ice water. This kind of stimulation locks in the crispness of the spring in the south of the Yangtze River.
The frying process is very simple. First, stir-fry quickly in hot oil for only thirty seconds. Only use Huai salt for seasoning. Finally, drizzle a few drops of finely ground sesame oil before taking it out of the pan.
It has a clear feeling in the mouth, a crisp texture, a sweet taste, and a moist experience. The slightly sweet taste of carrots and the refreshing fragrance of snow peas blend together in the mouth, as if the spring breeze beside the Changzhou Canal has been transformed into the tip of the tongue.
Qilu Classic: Cold Cucumber , the crisp nature of Weifang fruit cucumber
In Weifang, Shandong, a good cucumber can be eaten as fruit.
When locals make cucumber salad, they respect this original taste to the greatest extent.
Cucumbers are not cut with a knife, but cracked with the back of a knife. The cross-sections are uneven, making them more delicious.
Minced garlic must be pounded out with a garlic mortar. The thick juice is the soul of garlic.
The juice used for seasoning is extremely simple. It is a spoonful of soy sauce made with ancient methods from Shouguang, two spoons of ancient vinegar from Yimeng, a small amount of white sugar, and a few drops of sesame oil.
Pour the sauce onto the small pieces of cucumber, then hold the basin with both hands and stir vigorously so that each piece of cucumber can be evenly flavored.
There is a crisp sound like an explosion in the mouth, followed by the refreshing aroma of melon, garlic and vinegar, layer by layer. It tastes refreshing and can relieve the greasy feeling. This is a manifestation of the simplicity of Shandong cuisine.
Home-cooked food in southern Anhui: braised tofu , the thousand-year-old bean flavor from Bagong Mountain in Huainan
Tofu is a thousand-year gift from the King of Huainan to his hometown.
The tofu made from the spring water from Bagong Mountain is white and tender, and the bean aroma is rich. This tofu is a high-quality choice for making braised tofu.
Cut the tender tofu into cubes and blanch it gently in boiling water to remove the beany smell while keeping its shape intact.
Prepare a bowl of braised sauce with a unique secret formula, using light soy sauce to achieve the freshness effect, dark soy sauce to achieve the coloring effect, and locally produced sweet potato starch to add texture to achieve a thicker effect.
The tofu in the pot is like a humble gentleman. While gently pushing and shaking, pour in the sauce and simmer slowly over low heat for two minutes, allowing the salty aroma of the soup to slowly penetrate into every pore of the tofu.
Finally, reduce the juice over high heat and sprinkle with a handful of green onions.
When it is soft and piping hot, the aroma of beans and sauce blend seamlessly into your mouth. The taste is simple and unpretentious, which is the warmest comfort in the memory of Huizhou people.
The most fresh food from the seaside: Stir-fried baby cabbage , the "golden partner" of Jiaodong Peninsula
The culinary wisdom of the Jiaodong Peninsula lies in the ingenious fusion of the flavors of the mountains and the sea.
This stir-fried baby cabbage is a typical example.
Choose baby cabbage, the tender heart of Jiaozhou Chinese cabbage, and cut it into thick strips.
The indispensable finishing touch is the small handful of dried shrimps. It is produced in Changdao, Yantai. It has been dried in the sun and fully embodies the essence of the sea.
Rinse the dried shrimps with warm water, stir-fry them in hot oil, and they will instantly become fragrant.
When the baby cabbage is put into the pot, it quickly releases its own moisture under high temperature, blending with the salty and fresh taste of the dried shrimps.
There is no need for too much seasoning, just a little salt to bring out the sweetness of the cabbage and the freshness of the dried shrimps.
Before serving, add a little sesame oil and slowly simmer the soup until it is thick, white and pure. The sweet and sweet taste of the dish blends beautifully with the salty taste of the ocean, which is extremely nourishing to the body.
Liaodong's delicious dish: cold kelp shreds , a gift from the waves of Dalian's Bohai Sea
The kelp produced in Dalian originates from the cold water area of the Bohai Sea. Its flesh is thick and nutritious. It is a national geographical indication product.
That kind of dried kelp shreds are definitely used by local people when making cold kelp shreds. After soaking it, blanch it in boiling water for three minutes, then take it out, then run it through cold water, drain it, and cut it into sections.
When mixing, minced garlic and millet are the base, and coriander segments are the finishing touch.
Take a spoonful of soy sauce produced locally in Dalian for seasoning in a minimalist way, then add two spoons of old vinegar produced in Lushun, add a little salt, and use both hands to knead and mix until even. The purpose is to allow the sauce to soak into every fine texture of the kelp.
There will be a crunchy and crisp feeling in the mouth, and the sour and spicy taste also has the unique deliciousness of kelp. It has the coolness and smooth taste originating from the Bohai Sea, which can wake up the taste buds in an instant. It is an eternal and classic cold dish for Northeastern people on the wine table.
Jingxi Homestyle Taste: Stir-fried Zucchini with Tomatoes , the sweet and sour harmony of Daxing Pastoral
Beijing Daxing has a long history of vegetable cultivation, and is especially famous for its tomatoes.
This tomato-fried zucchini dish is the most common seasonal way to eat in the suburbs of Beijing.
Make a cross on the top of the tomatoes, scald them in boiling water, easily peel off the skin and cut into pieces.
First, heat a pot, then pour in an appropriate amount of cold oil, then add tomato cubes, and then sprinkle a little sugar. This can achieve two effects. One is to evenly neutralize the sourness, and the other is to help quickly stir-fry the soup with a bright red color.
The zucchini produced locally in Daxing has very thin skin and very tender meat. After being cut into thin slices, it is put into bright red tomato juice and stir-fried over high heat.
As the heat does its thing, the zucchini slices soften quickly, absorbing the sweet, sour, and tangy tomato broth.
Finally, just season it with a little salt, and you have a plate of home-cooked delicacies with alternating red and green colors, sweet and sour appetizers. It can be paired with rice or mixed with noodles. It fully embodies the simplicity and richness of the countryside in the suburbs of Beijing.
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