dinner time~~~

that what  they call good meal~!!

http://www.youtube.com/watch?v=askz72C3FGc

introduction of Fujian cuisine

Fujian cuisine, as called Min cuisine, is one of the eight great traditions of Chinese cuisine. Famous for their fine choice of materials, Knife work rigorous, refreshing taste, focusing on soup and flavor, and good at cooking seafood. It’s elegant, and alcohol, fresh, not greasy meat and the unique flavor characteristics in Southern cuisine.

  Min cuisine is developed by three different local dishes: Fuzhou, western of Fujian and south of Fujian. Fuzhou cuisine is the main representative, which the Dishes characteristics is fresh, elegant, emphasize the sweet and sour and tone soup, Reputation of “hundred taste on hundred soup”; south of Fujian dish with fresh, dense, tender and, light features, benefits to pay attention to seasoning, use spicy known in the use of barbeque sauce, mustard sauce, orange juice, hot pepper Sauce, etc., are unique; West Fujian dishes there Xianrun, fragrant, rich features, and cooking wild game delicacies known partial salty taste, especially good with spicy sauce, is rich in Shan Atmosphere. Although Min cuisine has three different tastes, their keep the same knife working which focus on slice, cut, chop and so on. The second is Fujian focus on soup, they consider that soup can best embody the essence of the original flavor of raw materials. As a result, in Fujian, people say “cant live without soup”, and this is the most different from other cuisine.

Fujian cuisine is also unique flavor of the vegetables, variety, and the South Putuo Temple in Xiamen, Fuzhou and Quanzhou Kaiyuan Temple, Gushan Yongquan Temple as the representative vegetables. Fujian vegetarian multi-purpose gluten, tofu-based material, to mushrooms, bamboo shoots, fungus as adjunct to traditional cooking techniques to make elegant and delicious features

Hunan Barbecue shrimp

Today, i will intorduction the how to cook Hunan Barbecue shrimp

Ingredients:

shrimp 400 grams, tin foil 1 copies.
Seasoning: coarse grain of salt 500 grams, sticks with 30, red pepper, onion every 10 grams, flavor salt &pepper, monosodium glutamate, white sugar, seafood juice, GongYou, balm 5 grams, the onion, big the same, ginger all eight grams, vegetable oil 2500 grams (actual consumption 50 grams), two soup 80 grams.

Production:

1, putting shrimp with sticks, removing from the tail must wear to the head; Then,cuting thebright red pepper, Onion, garlic

2, pot fire therein, will vegetable oil into a saucepan burning hot, place 80% of seven small fire down into the pan shrimp Fried 1 minute to baptized Jesus, out of tin foil, neatly folded before.

3, the pan fire, coarse red fire small into a saucepan, heat for 10 minutes until moisture dry, salt temperature high out of the pot, put on the aluminum foil bag shrimp, serve can.

Features: shrimp meat is delicious, spicy delicious.

Steamed fish head with diced hot red peppers

Chop pepper of head of hunan xiangtan department, is a dish. it is famous for 'fresh' and 'hot'.Special point out is this dish by use of oil is tea oil. Hunan xiangtan chop pepper in the fish head is the size of the streets can find it in the hotel or restaurant.

Now, i will report the home cooking about this delicious steamed fish head with diced hot red peppers.

1, From above the heads cut the oyster sauce, pour in small bowl, then daub is on the surface, the head of chili, wash, cut ChengXiaoDing bycooks, ginger, garlic and cut into JiangMo cut, now bale out place four spoon, plus a little salt chop chili pepper taste, increased chop it, garlic and mix JiangMo also into the chop bell pepper. and then, put on the head chopped bell pepper and salted, cover for an hour.

2, Add two teaspoons of cooking wine, one scoop of vinegar, a little chicken essence, move into juice pour over fish head. Marinate for good

3, into the microwave oven to head the rain a little cooking oil, on the cover, and in the microwave, attune of fire, timing and ten minutes.

4, 10 minutes after fish head, the heads out the chop chili, fish over on the other side of the head, then cover again, about 4 minutes in microwave oven.

5, At last put in red pepper,a little salt to Mix into the fish head, and then pour half bowl of water, add chopped green onion, a little stir them together, cover, and microwave for three minutes, finished!

Mao's pork

Hi guys, today I will report the very famous food in hunan, that is Mao's pork. Chairman Mao was a great leader in moden history. And then, in Chairman Mao hometown, there is a particular food name is Mao's pork. Now, i will show how to cook the Mao's pork.

Mao Pork Ingredients: Skin of the pork (fat and lean meat ratio of 2:1 is appropriate), garlic seeds, dry pepper, lard, salt, brown sugar, MSG, cooking wine, honey, broth. Mao Pork Production Method:

1. The whole piece of pork put into the boiling,water boiled off about 2 minutes to open fire,and then, cut the pork about 2 cm square block;

2. Put into the heating lard, garlic seeds, dried chili in the pot until fragrant, pork skin into a pink color was the best;

3. The other to add a little lard frying pan, cook the brown sugar, pay attention to controll the furnace, a small fire slow boil, because the color of brown sugar will not tell you paste, you can see into syrup;

4. Quickly fry the meat added, quickly stir fry color, add salt, soy sauce, pour in broth or water (not too Ingredients 2 fingers) change in the cook boiled, stabbed at the meat with chopsticks Turn off the heat to determine the extent of the time;

5. Turn off the heat before the topped with a little honey, plus monosodium glutamate, to mention the color and brightness of the overall dish.

The "king" of Sichuan cuisine

Huiguo Rou in English means Twice-cooked pork. In myth, this Sichuan dishes is the legendary dish for Sichuan people. Put forward a survey in Sichuan, the election, "the king of Sichuan cuisine," Huiguo Rou is definitely won by a landslide.

For Sichuan people the importance of Huiguo Rou is just like the importance of water for fish. This dish has been considered as warm and home. Greatly enriched in the material today, Huiguo Rou is still difficult to give up by Sichuan people. Sichuan cuisine is known as its spicy; however there is some cool realm. Huiguo Rou line moderation, it is quite regal.

Huiguo Rou is salty flavor in the Sichuan cuisine, considered one taste salty flavor, and the relative complex flavor systems such as Kung Pao Stir in terms of simpler. But nothing is look so simple. Sky fly Huiguo Rou recipes, chefs, or possession of the local arts or disdain, said it most simply summed up, loss of crude, not suitable for addition to the Sichuan people and non-professional promotion.

Twice-cooked pork is on man's throat is always a little paw. Every time when I come back to Sichuan, Huiguo Rou is definitely the most attractive dish.

Introduction of moon-cake

Moon cake is a Chinese bakery product traditionally eaten during the mid-autumn festival. The mid-autumn is one of four most important festivals. Most moon cakes consist of a thin tender skin enveloping a sweet, dense filling. The moon cake may contain one or more whole salted egg yolks in its centre to symbolize the full moon. Very rarely, moon cakes are also served steamed or fried, traditional moon cake have an imprint on top consisting of the Chinese characters for “longevity” or “harmony” as well as the name of the bakery and the filling in the moon cake. Many types of fillings can be found in traditional moon cakes according to the region’s culture include: lotus seed paste, sweet bean paste. Jujube paste and kernels.