"This is the secret stewed pork knuckle, nine-turn large intestine, green pepper soy pork loin slices, herbal pork rib soup, white meat with garlic paste, Chinese cabbage in soup, chicken sauce, and oil-soaked cabbage, a total of seven dishes and one soup."
"e... seven dishes and one soup, it sounds a bit wrong, why don't I cook two more dishes and make nine dishes and one soup?" Tu Rongrong thought about it after counting the dishes he made, and thought that this would not work .
Seven dishes and one soup don't seem to meet the banquet requirements? She doesn't know either, but she still plans to make two more dishes, so that nine dishes and one soup are enough to make one perfect.
"These are all Hunan dishes. I'm going to make a Sichuan dish called fish-flavored pork shreds." Tu Rongrong thought for a while and said, in fact, sometimes she can't tell the difference between Hunan dishes and Sichuan dishes, because they are all spicy dishes after all.
Of course, some Hunan and Sichuan cuisines are not spicy, but after all, Tu Rongrong is not from the Sichuan and Hunan area, and she didn't learn cooking seriously, so she doesn't know much.
[Goddess, what do you mean by Hunan cuisine and Sichuan cuisine? Is the cilantro the same cilantro we had earlier? The one with indescribable taste?]
[What do Hunan cuisine and Sichuan cuisine mean?]
"Hunan cuisine refers to one of the provinces in ancient China called Shonan Province, and the cuisine in that province is called Hunan cuisine."
"As for Sichuan cuisine, it is also a province in China. It is adjacent to Hunan Province and is called Western Sichuan Province. Sichuan cuisine is a local cuisine of Western Sichuan Province. In the 21st century, Sichuan-flavored hot pot became popular throughout China, and even spread to other countries. .”
"The dishes in these two provinces are relatively spicy. Of course, not all of them are spicy. You can see that the garlic and white meat are not very spicy, and the Chinese cabbage in the soup is not very spicy."
"There is also a famous dish in Sichuan cuisine called boiled cabbage, which is similar to soup cabbage, but more delicate and not spicy."
[What is the cuisine?]
[There are Sichuan cuisine and Hunan cuisine, so are there other cuisines?]
[What are the other cuisines?]
"Now, let's cook two Sichuan dishes, one is fish-flavored shredded pork, and the other is dry-stir-fried green beans. It happens to be two dishes, one meat and one vegetarian." Tu Rongrong washed the pork tenderloin and cut them into shreds , speaking to the audience.
"You asked Sichuan cuisine and Hunan cuisine, what other cuisines are there?"
"China is famous for its eight major cuisines, Sichuan cuisine, Hunan cuisine, Shandong cuisine, Cantonese cuisine, Anhui cuisine, Jiangsu cuisine, Zhejiang cuisine and Fujian cuisine."
"These eight major cuisines represent the local specialties of the eight provinces of China, the eight provinces of western Sichuan, southern Hunan, eastern Shandong, eastern Guangdong, Huizhou, eastern Jiangsu, eastern Zhejiang and southern Fujian."
"Of course, besides the more famous eight major cuisines, there are other cuisines. For example, the pheasant stewed mushrooms we made before? In fact, what we cook is not so authentic. The authentic one should be the Northeast cuisine. Chicken stewed mushrooms, that is A very homely dish."
After the meat is shredded, the meat is marinated with cooking wine, black pepper, and water starch soy sauce.
When marinating the shredded pork, take out the carrots and wash them, peel and cut them into shreds for later use, and remove the stalks and seeds of the green peppers, wash them and shred them.
"Other than that, it's Beijing cuisine, which is the cuisine of Kyoto, the capital of China. I think the most representative dish is Peking duck." He shredded carrots and green peppers while introducing road.
"Perhaps you don't know, when we Chinese call ourselves, most people will call ourselves 'big foodies'. Because we Chinese are very good at eating and can eat."
"When many animals arrived in China, they were originally invasive species, but they were eaten by Chinese people and turned into protected animals. They can only survive by artificial breeding. Therefore, we Chinese people love to eat and will eat them. What do you think?"
"There is a saying in China that has been passed down for many years, which is called 'Food is the most important thing for the people'. So for us Chinese, food is the most important thing."
After cutting the shredded carrots and green peppers, put them on a plate for later use, then take out the garlic, peel and slice the garlic, wash the onion and ginger, and shred them for later use.
[Foodland...]
[Being able to eat a certain species to the brink of extinction is also amazing to my Chinese people.]
[Aww, I also want to live in Huaxia in the earth age.]
[There are endless delicacies there, which is really wonderful.]
"Okay, let's make this fish-flavored shredded pork now. For your convenience, I will teach you how to do it in a microwave oven." Tu Rongrong said.
Pour two tablespoons of vegetable oil into the microwave box, add shredded ginger and garlic slices, stir evenly, put it in the microwave oven on high heat for one minute.
Take out shredded ginger and garlic, add tenderloin, shredded carrot, shredded green pepper, and shredded green onion, add Pixian bean paste sweet noodle sauce base vinegar, sugar, stir well, put it in the microwave oven again, and cook on high heat for 4 minutes.
"Here, in this way, a fish-flavored shredded pork is ready." Tu Rongrong opened the microwave oven and took out the fish-flavored shredded pork and put it on a plate.
[Goddess, don't donate to me, I didn't see you release the fish.]
[Yes, is fish edible too?]
[Don't think that I don't know what fish is, your fish-flavored shredded pork does not contain fish.]
[Goddess, you are lying!]
"Fish-flavored shredded pork does not mean that fish and pork are made together. Fish-flavor is a taste, a taste. For example, sweet and sour pork ribs, sweet and sour pork tenderloin, etc., this is a taste."
"Okay, let's make dry-stir-fried green beans next." Tu Rongrong put away the shredded fish-flavored pork, and then prepared to make green beans.
The green beans are washed and cut into sections, scalded and picked up.
Heat up the oil pan, fry the string beans and fry until the skin is wrinkled. Take it out and set aside.
Pour the oil in the pan and heat it up, put the minced pork and stir-fry until cooked, take it out, heat up the remaining oil, add the dried chili, Chinese prickly ash, minced green onion, minced garlic, and minced ginger, stir-fry until fragrant, add cooking wine, then add bean paste, green beans and meat Sprouts, season with salt and monosodium glutamate, and continue to stir-fry for a while.
"Okay, now our banquet is ready." Tu Rongrong announced after putting the dried stir-fried green beans on a plate.
[Aooooooooooooooooooooooooooooooooooooooooooooooooooooooow]
[Aww, Goddess, we have waited for a few hours, can we eat?]
[Goddess Goddess, I love you so much!]
[Is it ready to eat? We've been waiting for hours and it's finally ready to eat?]
After Tu Rongrong was ready, she took away the food boxes containing the various dishes and soups she made, and asked Tu Che and Tu Yuanyuan to help bring the staple food. They chose to eat in the gazebo of their new home.
There is also a gazebo built in the yard of the new home that is painted with velvet. It must be a wonderful feeling to eat in the gazebo surrounded by various flowers.
[Goddess, where are we going? Isn't it time to eat?]
[Goddess, what about celebrating your move to a new house? Why hasn't dinner been served yet?]
[Goddess, I'm so hungry, I really want to eat, why haven't I eaten yet?]
[Goddess, where are you going? Haven't eaten yet?]
[Goddess, Goddess, look at me, where are we going? Don't you eat?]