米豆腐(集合)（Rice tofu (set)）.docVIP

米豆腐(集合)（Rice tofu (set)） First, Guizhou rice tofu Rice tofu is a famous Guizhou snack, it is used for washing rice soaked with water into a slurry, and then the fire boil, made of tofu. When eating slices into the tray, and then cut the cabbage, salt vegetables, soybeans, peanuts, chopped green onion crisp crisp on rice tofu, with a small bowl of Chili oil, sesame oil, pepper oil, soy sauce, vinegar, ginger, garlic and other spices of water into the juice, pour in the rice tofu can be. Guizhou cuisine also called Qian Cai, consisting of Guiyang cuisine, cuisine and Northern Guizhou Ethnic dishes. About in the early Ming Dynasty, Guizhou cuisine has become mature, many Guizhou dishes have 600 years of history, we are familiar with the Kung Pao Chicken is a long history of Guizhou dishes, it is the Qing Dynasty Xianfeng, Guizhou Pingyuan Ding Baozhen kitchen set, with Wang oil chicken spicy food and burst now, has reached the popular situation. Spicy incense is the main features of Guizhou cuisine, famous dishes are closely related to pepper, such as Kung Pao Chicken, Hot pot, intestines face, need to use pepper to taste, spicy cuisine is Ian cuisine taste different, is divided into hot oil, spicy, spicy, sour, spicy, green garlic spicy several series, some hot and sour, spicy and fragrant, some some spicy mouth is staggering, sweating. Guizhou dishes highlight acid. Guizhou has a three days do not eat acid, walk, jump, jump up folk songs. Families eat pickled sauerkraut, breath, Kaiweixiaoshi, summer eating more hot weather. It is refreshing, refreshing sour sterilization, oily fat, spleen antilithic effects. The main ingredients of pickled cabbage are radish, Chinese cabbage, cabbage and so on. The production of vegetables and sour acid, acid, acid, fish meat rice acid, completely by natural fermentation, and. Guizhou dishes are dipped in water. The main seasoning is dipped in water, mashed garlic, ginger, pepper, coriander, chopped green onion pepper and other appr