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      "body": "![360截图20180415231019960.jpg](https://steemitimages.com/DQmNrFEaBRsqApLeBDDWGERrHKYdqUdbU3VEt9c1d5PA38w/360%E6%88%AA%E5%9B%BE20180415231019960.jpg)\nI like sweet and sour pork loin, it is delicious\n\nShare it today:\n\n1. Wash the pork loin, dry the water and cut into 5cm long, 1cm thick strips.\n\n  ![684_1_jpg_160x160_upscale_q85.jpg](https://steemitimages.com/DQmbwqwPrgRHiJDsTxMJwNA2mhaEx4LXqAzAWzCsE1U6pf8/684_1_jpg_160x160_upscale_q85.jpg)\n\n2 Add egg white, water starch (50ml) and salt to the loin strips and marinate for 15 minutes.\n\n![684_2_jpg_160x160_upscale_q85.jpg](https://steemitimages.com/DQmZdPHGr3tMbxY8aAD86E1iLiDkwgw4eQjQvK6LTiP8XWG/684_2_jpg_160x160_upscale_q85.jpg)\n\n3 In a small bowl, add Shaoxing wine, balsamic vinegar, white granulated sugar, and the remaining water starch (20ml), and mix well to make wolfberry juice.\n\n![684_3_jpg_160x160_upscale_q85.jpg](https://steemitimages.com/DQmQGCFBy9AyA4KXKhku5eqQzGCH4hG5a7ZaSFUPbiZSr1j/684_3_jpg_160x160_upscale_q85.jpg)\n\n4 Heat the oil in the hot pot and put it into the ridge until it is warmed to a hot spot. Boil for 1 minute until the color of the loin strips is slightly yellow. Drain the oil. Heat the oil until it reaches 70% heat. Lay the strips in a re-blast for about 1 minute, then remove and drain the oil for use.\n\n![684_4_jpg_160x160_upscale_q85.jpg](https://steemitimages.com/DQmceXSiL8CsK5xEeAvXTVzMdx6WsCBK1PHvjNHsrPFxJfu/684_4_jpg_160x160_upscale_q85.jpg)\n\n5 Put the base oil in the pan, heat it and put it in ginger and green onion flowers. Then put it in the fillet and cook it in sweet and sour sauce.\n\n\n![684_5_jpg_160x160_upscale_q85.jpg](https://steemitimages.com/DQmfQALmVifZd3CHTyv32eg3XRXeXahRPoCRywRKZr1TYUg/684_5_jpg_160x160_upscale_q85.jpg)\n\n 6 Finally, the fire thickens the wolfberry juice and evenly wraps it around the fillet strip.\n\n![684_6_jpg_160x160_upscale_q85.jpg](https://steemitimages.com/DQmPKj1CoYRE2Pn8mHX3u15k8jzu9Jbz9EaakSdUePyDGbH/684_6_jpg_160x160_upscale_q85.jpg)\n\nIf you like, please cast a vote and leave a comment. Your support is my biggest motivation. Thank you!",
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      "body": "![1.jpg](https://steemitimages.com/DQmaGiAE4UZnsVZkYodLc5C66bNxizPbJYBbsRnMUm8YVyR/1.jpg)\nSharing a potato today is a favorite for anyone who likes to eat potatoes.\n![2.jpg](https://steemitimages.com/DQmRhwYuLkjxJy5GjHEzGDiRuJjXDTFMMXz1Xsn1YVAbosD/2.jpg)\n\n![3.jpg](https://steemitimages.com/DQmQP86z5VvDijuUKiPJGgmsJTKNTEnCKX947kntrYFXCRK/3.jpg)\n\n![4.jpg](https://steemitimages.com/DQmXfeTh1ae194ntMWUUes3zPj45huaLCgfAD4GtTknwM23/4.jpg)\n\n![5.jpg](https://steemitimages.com/DQmV2nXK861DGhjDMePZ48bBbwJBHm3hubTanZ2THJvqm4U/5.jpg)\n\n![6.jpg](https://steemitimages.com/DQmYc89Tj9NRxP3SAU1qDXyxxYuAqZ81MyZW2yU3YcFGBx2/6.jpg)\n\n![7.jpg](https://steemitimages.com/DQmUXP4dUm3KMVrD5TQXWTtf1Li3ssdeNjTZFr2VDALEDf4/7.jpg)\n\n![8.jpg](https://steemitimages.com/DQmc8CtUaD2mjeAqV4C4Nm2TCYY2dNFDgv6ze4dY7dcyKe2/8.jpg)\n\nAdd appropriate amount of salt, allspice, chopped green onion and 3 scoops of starch.\n\n![9.jpg](https://steemitimages.com/DQmPsAF6ABD37bYuGgBjTmRuBSHoc3tr2MCVFCadcD63ohg/9.jpg)\n\n![10.jpg](https://steemitimages.com/DQmQTn1wiFrQUSHcNq2gWNnZaiu6SNU452FsFHjEkT5ypbZ/10.jpg)\n\n\n\n\n\nPour the oil in the pan. The temperature of the oil becomes 60% hot. Put the potatoes into the ball. Slowly fry it over a small fire and fry until the appearance is golden. Add a little ketchup, and kids like it too.\n\n\n\nIf you like, please cast a vote and leave a comment. Your support is my biggest motivation. Thank you!",
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      "title": "Delicious watermelon chicken, this summer is worth trying different flavors!",
      "body": "Food is something to eat before eating and aftertaste. When food encounters mood, food is not only a simple taste experience, it is a kind of spiritual enjoyment. It is also a place. The place is delicious and everyone wants to eat it. The food culture in the world is extensive and profound, with different nutrients, more food, and more enjoyment. There are so many different flavors of food in the world that it is difficult for people to taste it once in a lifetime. There may be a little regret. Xiao Bian offers everybody different kinds of food every day. Let everyone know that there are foods of this kind or other in the world. Although many have never eaten, they still have to know. Let's look at today’s article on food.\nDue to the fast pace of life, many people are reluctant to spend too much time on eating. Many people put this link in the hotel, that is, save time and speed, but when they return home, the pace of life still needs to slow down. Cook yourself and experience life and discover that life can be better. When the weather is hot, many people love to eat watermelon at home, cool and thirst, watermelon rind is also useful, and some people will fry to eat, but take it to mix with chicken, have you eaten? Today, Xiao Bian gave everyone a delicious and tasty dish - watermelon chicken.\nThis dish is crispy and delicious and refreshing when eaten. It is a summertime dish.\n\n\n![360截图20180414224414298.jpg](https://steemitimages.com/DQmbJsjz3Y44eXcXNjFMwi9bG9Aqer4uDk7Kz19tbF8ehmk/360%E6%88%AA%E5%9B%BE20180414224414298.jpg)\n\npractice:\nThe chicken will be broken off the leg bones, cut off the spine, neck bones (can not break the skin), wash; onion knot, ginger slices stand; winter bamboo shoots washed and cut thin slices of open water within the cooked cooked spare; mushrooms washed slices ;\n![360截图20180414224420737.jpg](https://steemitimages.com/DQmQyLT4xFEVUvQaj2PhwHuNCChEfR1DJWmxJXcUL4dYscW/360%E6%88%AA%E5%9B%BE20180414224420737.jpg)\n\n\n\nPlace the chicken in a wok, add chicken broth (2000 ml) and place on a stir. After boiling, skim floating foam and continue to burn for 5 minutes. Remove the chicken and place it in the original pan. On the fire, till eight mature out, into the soup bowl; the original soup pot add salt, rice wine boil, skim floating foam, pour the chicken soup bowl, put onion knot, ginger, with a circle The bowl is covered with a bowl, and the basket is steamed for about 30 minutes until it is crispy. Then it is picked out and chopped green onion and ginger. While steaming the chicken, use a small sharp knife on the upper end of the watermelon (choose the round) (approximately five minutes for a watermelon. One place) Inscribed serrated knife pattern (deeply to the melon pod) in one turn, take out the upper part for melon cover;\nDig out the melon pods, sculpt a pattern or text on the melon skin, and put it in boiling water for about 2 minutes until the melon skin is discolored (the melon cannot infiltrate the boiling water) in a large bowl; place the chicken (breasts up) into the watermelon Inside, pour the chicken's original soup; place the ham, bamboo shoots, and winter mushroom slices neatly on the chicken breast; cover with a watermelon lid, and steam over the basket for 5 minutes to remove and serve.\n![360截图20180414224427056.jpg](https://steemitimages.com/DQmeHUfbSZWyVpbxradyeWo5LRSMeCmyZr5BD84vgt1bBha/360%E6%88%AA%E5%9B%BE20180414224427056.jpg)\nIf you like, please cast a vote and leave a comment. Your support is my biggest motivation. Thank you!",
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      "body": "![1.jpg](https://steemitimages.com/DQmU5zxAWsEgzohmfro4cJP2woEAchdGDqwaN76iyJYwUX8/1.jpg)\nHunan cuisine originates from the people and is rich in dishes. There are stories or beautiful legends behind many large dishes that are popular in the north and the south. Delicious food is not eaten in a restaurant. In fact, as long as you master the essence of Hunan cuisine, copying Hunan food at home is really very easy. There is no need to master the elegant and meticulous knives of Jiangnan cuisine; there is no need for the Sichuan cuisine to have a complex layer of seasoning taste; nor does it require the delicious seafood of Cantonese cuisine. As long as a handful of hot peppers, a few garlic cloves, a few spoonfuls of chilli peppers, and tempeh, and a good grasp of the heat, a dish of local Hunan cuisine will instantly possess.\n![2.jpg](https://steemitimages.com/DQmWR3QAJjtLnK3sbJGMckg7R9UxbpnP3G2UDsWGi1BFc7z/2.jpg)\nThe Dongan chicken is a must-order Hunan dish every time Beyondani lives, and both adults and children in the family love to eat it. Since everyone loves to eat, the cottage comes out, according to Beyond's taste of Dongan chicken. Dongan chicken is a traditional Hunan dish. This dish is white, red, green, and yellow. The color is simple and fresh. The chicken is fatty and abnormal, and the taste is sour. Dongan chicken has been circulating for more than a thousand years since the Tang Dynasty. The dishes are hot and sour, fragrant and smelly. They are the representatives of Hunan cuisine with heavy oil, rich flavor, and spicy taste.\n![3.jpg](https://steemitimages.com/DQmNbGvhdMktURind7jB36qjWgN5jHJtG7TeiaCdZT1LPfC/3.jpg)\nHunan’s Xiangxi bacon is not the same as Guangdong bacon. Hunan’s Xiangxi bacon is mainly smoked, cut fresh pork into pieces, stir the salt in the pan, add appropriate amount of pepper powder, one by one. Salt is salted and then marinated together in a wooden bucket. After a week, the meat is taken out of the bucket and hung on the fire pit for smoky cooking. The white pork gradually turns black until the end. When it becomes golden, you can remove the meat, clean the yang dust, place it piecemeal into the grain of the warehouse, and the bacon is made. The bacon that is made can be stored for a long time, and the longer it is put, the taste The more fragrant.\n![4.jpg](https://steemitimages.com/DQmcDeLpccTGGvxwZsfH3r5DmkiMrRpoemtMzamXc9JUynK/4.jpg)\nThe dish of squid and fish head was also referred to as \"good fortune\" and \"good starter.\" According to Beyond, its origin is related to Huang Zongxian, a famous literary scholar in the Qing Dynasty. It is said that during the Yongzheng era of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan in order to escape from the prison. The family was very poor and could not afford food. Fortunately, before dinner, the farmer's son fished a river fish home. So, the hostess put salt in the fish soup, and then minced the pepper and steamed with the head. Huang Jung-hsien felt very delicious, and he had a soft spot for the fish head. After the refuge was over, he let the cooks at home improve it, and it became today's Hunan famous dish.\n![5.jpg](https://steemitimages.com/DQmVepCb2UKWtTfPWjDFBGkcHNWYrDbvKigYDF5QMniRTZx/5.jpg)\nMao's Pork Pork is a half-lean pork, cut into a well-shaped cut, and then fired with a small amount of sugar and soy sauce, the color is golden, sweet and not greasy. Chairman Mao was the one who liked to eat this dish most of the time. The Maojia restaurants in major cities throughout the country use braised pork meat as their signature dish, so it is known as \"Mao's Pork.\" Authentic Mao’s Pork Pork does not contain soy sauce because Chairman Mao does not eat soy sauce in life. When Chairman Mao was young, his father opened a workshop for making soy sauce. At that time, the conditions were poor in all aspects. He witnessed the production of his own eyes. The process of soy sauce produced some reactions, and later I did not eat soy sauce. The color of Mao's Pork is completely burned by sugar color. The characteristics of this dish are: fat but not greasy, salty and spicy, and bright red color. It's a key to make Mao's Pork. The sugar color is good. This directly determines the finished product's color of braised pork, which is no substitute for the best braised soy sauce. Family production must meet the origin of this dish and meet their own living habits. Soy sauce still has to add a little bit of it. Braised Boyan still likes the taste of Maotai.\n![6.jpg](https://steemitimages.com/DQmWZXkiLjgnCaqq7k7RGYDyBxAt21JNyxm5xGnsWiyWWWw/6.jpg)\nGarlic pickled squid was eaten at a Hunan restaurant and must be ordered every time. The taste of the pickled peppers is not strong or light, and it completely conceals the fishy smell of the squid. It does not seduce the deliciousness of the fish, and the thick fish soup is refreshing and very appetizing. An entire squid cut into a flower knife lies in a delicate fish bowl, and is dotted with millet sizzling. The sizzling fire is greeted by the eyes. As a must-have dish for the year after year, it must be eye-catching. .\n\nReaders have watched the flow of saliva!\nIf you like, please cast a vote and leave a comment. Your support is my biggest motivation. Thank you!",
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