What foods are particularly delicious together?

Cucumber dilutes the sweetness of apple, and apple enriches the taste of cucumber. The two complement each other, and some people describe it as cantaloupe flavor. You can slice or cut into strips, with or without sugar. This is optional.

2. Dried peanuts and beans

This is a delicious food recommended by Jin Shengtan before his old man's execution. He once whispered to his son, "Peanuts and dried tofu are chewed together and taste like ham. Don't let the executioners hear you, lest they get rich. " 」

Now it is also a very famous appetizer. Personally, I think peanuts should be fried first, and the softness and elasticity of dried tofu will enrich the taste.

3. Raisin nuts

Those who have eaten this mixture of fruits and vegetables should understand what I am talking about easily. The two chewed raisins have a neutral sweetness, rich soft and hard taste, and aromatic substances are mixed together to create a new experience.

4, sweet and sour preserved egg petals

When vinegar and preserved eggs are mixed and neutralized with acid and alkali, the taste of preserved eggs will change greatly and produce a special fragrance. Add sugar at this time, and the taste will be by going up one flight of stairs.

Some hotels will fry preserved eggs first. Personally, I think it will be a little worse than the direct mixing method, but it is also unique.

Yogurt cantaloupe

Answer @ Alfred Tiger shared a boring yogurt cantaloupe:

@ Cat Ball wrote an interesting passage before. The best food is never Michelin's molecular cuisine, full of bubbles, which can only be tasted with a sip.

Good food should be packed in a big pot and a big barrel, so that you can sit there and eat it from noon until dark.

According to this standard, crayfish will definitely rank high, and Xinjiang's red willow skewers can also occupy a seat.

Authentic red willow kebabs are not directly on the stove. It needs to be roasted a little and then rolled quickly in boiling sheep oil.

The smell of mutton comes from short-chain fatty acids in fat, and clever chefs will tame this smell with various spices to form a unique flavor.

When fat wraps mutton, it locks water in it. With such a barrier between fire and meat, the skin will quickly undergo Maillard reaction, but the inside can still ensure freshness and juiciness.

I can't resist the aroma of protein and fat mixed cumin pepper, which is exciting.

Bite down, the brown skin breaks between the teeth, the tender mutton bounces in the mouth, and the salty gravy opens its mouth and slowly flows down the tongue into the throat.

At that moment, burnt, crisp, elastic, tender and fresh, five kinds of taste enjoyment rushed into my forehead and massaged my soul, and I couldn't stop.

Unfortunately, this advantage is only one of the disadvantages of Xinjiang mutton kebabs. Don't eat too much, or you will look greasy.