Food selection: braised peppers, salt and pepper shrimp, minced chicken and ham stuffed mushrooms, spicy bullfrog

Yipinju Food Sharing: Different countries have long and short histories, large and small territories, strong and weak strengths, large and small populations, and differences in ethnic composition, religious beliefs, nature of power, and economic structure. The culture is different. As the level of personal consumption increases, everyone has a different concept of food. Food culture is under the influence of many factors such as Yin-Yang and Five Elements philosophy in Chinese traditional cultural education, Confucian ethics and moral concepts, TCM nutrition and health doctrine, as well as cultural and artistic achievements, food aesthetics, national character characteristics and many other factors. Chinese cooking skills, forming a broad and profound Chinese food culture. From the perspective of historical evolution, it can be traced back to the "alias: Jiang Ziya" in the Taigongwang period at the end of the Shang Dynasty. Chinese food culture has lasted for more than 3,100 years. It is divided into five stages of development: raw food, cooked food, medicated diet, natural cooking, and scientific cooking. A variety of traditional dishes, more than 20,000 industrial foods, colorful banquets and colorful flavor genres have won the reputation of "cooking kingdom". From the connotation point of view, Chinese food culture involves the development and utilization of food sources, the use and innovation of food utensils, the production and consumption of food, the service and reception of catering, the operation and management of the catering industry and the food industry, as well as the catering and Guotai Min'an , The relationship between food and literature and art, food and the state of life, etc., profound and broad! From the perspective of extension, Chinese food culture can be classified from various perspectives such as times and techniques, region and economy, ethnicity and religion, food and utensils, consumption and level, folklore and function, etc., showing different cultural tastes and reflecting differences. The value of use is very colorful. From the perspective of characteristics, Chinese food culture highlights the Yingwei theory of nourishing and supplementing benefits (mainly vegetarian food, focusing on medicated diet and tonic), and the theory of five-flavor harmony (bright flavor, delicious taste, and the reputation of "tongue dish"), Qizheng Interchangeable Chinese cuisine, the following editor starts today’s cuisine

Braised Peppers in Oil

Ingredients: 5 sharp peppers; half a red pepper (mainly for color matching, which can be omitted); 1 handful of shrimp skins; green onions; ginger; 30 grams of very fresh soy sauce; 1 teaspoon of vinegar; moderate amount of salt;

1 Wash the hot peppers, hold the pepper with one hand and press the stalk of the pepper with your fingers in a circle (too hot peppers can also be pressed with the tip of a knife to avoid hot hands), and then drag Push the chili into the chili and then pull it again, and the chili and the chili seeds inside are completely pulled out;

2 Process all the chili peppers, or cut them in half horizontally, split vertically, or cut them into chili rings, which is more convenient to handle and eat, and more delicious;

3 Heat the wok, put the oil on the heat and change the heat to a low heat, add the chili to fry, while frying, gently press the chili with a spatula to soften it; wait until both sides are fried and colored, and the chili becomes soft before serving. Use a small fire at the time, the big fire will make the hot pepper look dark but not soft;

4 Put an appropriate amount of cooking oil in the wok, add green onion, ginger and red pepper rings to explode the fragrance; add soy sauce and vinegar to saute; add 1/3 bowl of water; then add the cleaned shrimp skins and season with salt. It needs to be slightly salty to taste;

5 Put in the fried chili and simmer on high heat for about 2 minutes. When the soup is thick, turn off the heat. Be sure to leave some soup. The soup and the shrimp skin are mixed with rice and congee. It can be eaten hot and cold, especially after it is cold.

Salt and pepper shrimp

Ingredients: 500g shrimp, 5g salt and pepper, 1 tablespoon of cooking wine, 30g starch, half a green pepper, appropriate amount of garlic

practice:

1. Wash the shrimp, remove the head and pick the shrimp intestines, and wash them repeatedly; wash the green pepper and cut into small pieces, peel the garlic and mince;

2. Put the shrimp into the basin, add the cooking wine and stir evenly, then add the starch and continue to stir until each shrimp is evenly coated with starch;

3. Put a little oil in the pot. When it is 50% hot, add garlic particles on a low fire and fry them until fragrant. When they are golden brown, remove the garlic particles and set aside; then add some oil and increase the fire until The oil is about 70% hot, put the shrimp in and fry until the shrimp turns red, then remove and drain the oil. Pour out the oil in the pot and use it;

4. Pour out the oil in the pan, heat up the shrimp, sprinkle with salt and pepper and stir well, then add the chopped green pepper and the fried garlic, stir fry a few times to get out of the pan.

Stuffed Mushrooms with Minced Chicken and Ham

Ingredients: chicken breast; fresh mushrooms; ham; chives; eggs; salt; chicken essence; water starch; sesame oil

1. Chop the chicken breast into minced meat, steam the ham and cut into small cubes, cut the chives, chopped green onions, and remove the stalks of the mushrooms

2. Add the chicken paste to egg white, salt, chicken essence, chopped green onion, mix well, add water starch and mix well to form chicken putty

3. Put chicken putty into shiitake mushrooms, sprinkle ham and chopped green onion

4. Put the steamer on the heat and steam for 6 minutes, then pour a little sesame oil.

Spicy Bullfrog

Ingredients: green onions, garlic, rice white, oyster mushroom, bullfrog, green bamboo shoots, ginger, yuba, soy sauce, Haidilao spicy pot bottom, white pepper, salt, bean paste, white sesame, oil consumption

1. Chop bullfrogs, add pepper and ginger juice to remove fishy.

2. Cut all vegetables into sections, blanch them in a hot water pot and set aside.

3. After soaking the yuba, blanch it in a hot water pot.

4. Two spoons of spicy pot bottom, one spoon of bean paste, one spoon of oyster sauce, one spoon of salt, half a spoon of sugar, mix thoroughly.

5. Heat the pan with oil, add bullfrogs and stir-fry until broken, and set aside.

6. Put the green onion, ginger and garlic in the oil pan and stir fragrant.

7. Lower the adjusted sauce and sauté until fragrant.

8. Put the bullfrog and all the vegetables in the pot in turn, fry and fry, turn and turn, without adding water, and then adjust the saltiness.

9. Add the green onion and chili.

10. A spoonful of sesame oil, plus some white pepper, OK