I have been learning to cook these past two days.

I have read a lot of professional food books, and I deeply feel that there are many connotations in them. Cooking is not only an elegant pursuit of life, but also a cultural experience that integrates cooking and nutrition.

In our lives, we need food, and only in our leisure time can we feel the significance of stir-fry to our lives. Why should I learn stir-fry?

Because cooking is not just life, but a good medicine for self-healing.

In fact, in many cases, you don’t have to worry about real-life troubles because you have your own arrangements. What is stir-fry?

Cooking does not require company, it is a choice determined by the starting point! Life is a journey?

From the place of departure to the destination, we meet all kinds of people and things along the way, which are our precious memories and become different scenes in our hearts. Life is like this, and so is life. In fact, everyone has his own

"Food on the Tip of the Tongue" also has its own constant selection of delicious dishes.

During this period, there will be more or less regrets, entanglements or conflicts.

Admittedly, these gains are very rare and will be treasured in my heart. My journey started with a piece of cake.

Among these delicious dishes, I am looking for cooking skills related to the four seasons and youth.

However, looking back on life, everything is quiet and peaceful.

I fried and ate it, leaving wonderful memories in the most beautiful spring, and understanding the meaning and true meaning of life! I didn’t know where to go, but I moved forward firmly.

I don't know if I will be eliminated in the future, but I don't want to have too high hopes after all.

I just want to do what I should do. Relief and tolerance are a noble request, but it is either a trick of fate or I am at a loss, but in the end I will tell myself that I will try my best to listen to fate.

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I am a pure southerner, but I also like northern breakfast. I occasionally make steamed buns and dumplings, and I prefer making dumplings.

For example, when you go to the vegetable market, you need to hum a song, how big is a big (small) dumpling wrapper, and how good is the cooking. Pingxiang flavor red oil handmade pork is the most popular, and I prefer Laoma handmade pork.

Red oil, chopped peppercorns, sesame seeds and bone broth, served with three or two slices of Shanghai cabbage and it's hot.

The skin is smooth but not sticky, and the filling is fresh and salty, with meat and ginger...

Sometimes, "marijuana" is required.

Dumplings are associated with densely chopped peppers.

The smell of marijuana sticks to the base of the tongue, and it becomes a bit difficult to swallow later. When I was a child, I couldn't tell the difference between dumpling wrappers and dumpling wrappers.

I knew that the dumpling wrappers would be ground right after the New Year's Eve dinner. When I walked into the noodle stall in the vegetable market, I completely forgot about it.

The size of the small dumpling wrapper is two-thirds of the large dumpling wrapper, and the size of the large dumpling wrapper is about the size of a palm.

My little dumpling wrappers are made with pure meat, double-strand pork belly puree, ginger water and oil and salt, water-cut dried shrimp skin and freshly ground pepper.

Stir it and wrap it into an ingot shape.

After putting the boiling water into the pot, wait for three rollings.

It's either a dumpling soup with sesame oil and salt, or a hot and sour soup made with oil, chili sauce, sugar and a little vinegar.

Similarly, sprinkling chopped chives is also a very Yunnan-style dumpling recipe. The skin is full of impurities.

My family likes to add dill and feta or celery.

Dishes that are too dry and astringent will affect the taste.

You need to cut some vegetables to add moisture.

Another secret is to add fat.

When cooking, small eyes are poked out of the skin, and it tastes like a bag of fresh soup. Although it is said to be dumplings, it can be considered to be handmade plagiarism due to local customs.

It’s all said to be dumplings. Jiangxi’s dumplings are thin and soft, just like Shanghai’s seaweed and shrimp dumplings.

The difference is that it is slightly larger.

I had Changpo dumplings with lard and old soup base with smoked cabbage floating in them.

The pickled cabbage is not very sour, but it looks sour, is hard and crunchy, and tastes like firewood.

Jiangxi people seem to like smoky flavored processed foods.

When I got home, I bought a bag of bacon.

It is bright and fragrant red oil, a thin layer of crispy and tough pork skin, wide jade fat meat and dry and fragrant lean meat.

In addition, the dumpling soup made by myself is almost entirely lard.

The soy sauce at the bottom of the bowl is broken into bubbles.

The dumpling oil is soft, thin, and moist.

With a deep-mouthed copper spoon, you can chew two pieces at a time. They are very soft. There are often vendors selling small dumplings pushing an iron cart full of scratches. A bowl of thirty or forty dumplings is not as big as the tip of the spoon.

Once, I stood in front of the table and meditated on the way of packaging stuffing with bravado - picking the stuffing and pinching the skin.

I acted quickly, but there was only delicious meat in each dumpling.

When I encountered the thick skin, it was buried in the folds of the dumpling.

My good friend in junior high school especially likes to eat this kind of seaweed dumplings every time we have gatherings. It is a good food.

They only need to put half a spoonful of vinegar in it every time they eat it.

Although the dumplings made by myself are not very authentic, they are still delicious.

So I wrote this article to document my cooking skills.
Chapter completed!