There are 8 home-cooked side dishes that must be eaten in Jiangxi, each of which can serve three bowls of rice, so hurry up and try it

1. Spicy stir-fried sweet potato vine

I believe that this dish can evoke the childhood memories of many Jiangxi villagers, and in the memories of Jiangxi people, eating crisp and refreshing sweet potato vines may be more memorable than big fish and meat.

Directions:

1. Peel and wash the sweet potato vines, cut the green and red peppers and garlic and set aside.

2. Stir-fry the pork slices to remove the fat, and stir-fry the green and red peppers and garlic to bring out the fragrance.

3. In the last step, add a little salt and light soy sauce to the pot.

2. Stir-fry the chili peppers

This dish may seem a little strange to outsiders just by hearing the name. But only Jiangxi people can understand the subtlety.

This dish alone can make people serve three bowls of rice.

Steps:

1. Prepare red and green peppers of the same variety but different colors.

2. Prepare garlic and a spoonful of soybean paste and set aside.

3. Stir-fry the garlic and soybean paste until fragrant, add the chili pepper, and stir-fry until the chili pepper is soft.

3. Pingxiang fried pork

Pingxiang stir-fried pork, fresh and spicy, if you have the opportunity to go to Pingxiang must try this dish, it will definitely amaze your tongue. A delicious side dish that Pingxiang people will be hungry for every once in a while.

Steps:

1. Select the kind of pork that is fat and thin, and cut it in sections.

2. Put the fat meat in the pan and fry the meat oil first, and then put the lean meat.

3. Add garlic sprouts to increase, and finally release the salt to enhance the flavor.

4. Special tamales

Steamed pork is a famous dish in Jiangxi, and it will be steamed in a bowl during the New Year's festival or when there are guests.

Lixia will also steam a bowl, the rice noodles here are different from ordinary rice noodles, there will be a special aroma attached to the meat, the rice meat is mixed with the aroma of rice, the aroma is overflowing, people are difficult to resist.

Steps:

1. Choose pork belly with skin, preferably fat and lean meat, so that it is neither oily nor firewood, as shown in Figure 1.

2. Cut the meat into 1 cm pieces.

3. Seal and marinate with soy sauce, cooking wine, ginger, salt, and cooked oil for half an hour to make it more flavorful.

4. Wrap the marinated meat in rice flour.

6. The meat coated with rice flour looks like the one shown in the picture.

7. Don't rush to steam the meat wrapped in rice noodles, bake it for three minutes before the oil comes out.

8. Put it in a bowl and steam it for half an hour.

5. Jiangxi fried rice noodles

Every Jiangxi person has rice noodles feelings, and the fried rice noodles that can be seen everywhere in school stalls are always the first in the hearts of Jiangxi people.

Steps:

1. Beat two eggs, cut the millet pepper into sections, cut the Shanghai green into sections, and cut the pork into shreds.

2. Cook the prepared rice noodles in a pot for 20 minutes, remove them in a soft and glutinous state, and put them in cold water for later use.

3. Add green onions, millet spicy, baby greens, eggs, and stir-fry rice noodles under the frying pan.

4. Add light soy sauce and balsamic vinegar and remove the chives.

6. Distiller's lees

Sake lees fish in Jiangxi is famous for its fragrant and spicy taste. As the name suggests, the addition of sake lees enhances the original taste of the fish, and the fishy smell of the fish is completely absent, and the color and flavor are complete.

Steps:

1. Prepare a grass carp or fish back.

2. Put a handful of salt and peppercorns in a pot and fry for later use.

3. Put the fried peppercorns and salt on the fish and marinate for half a day, the drier the better.

4. Prepare the ingredients, ginger, garlic, millet, spicy, tempeh, rock sugar and tangerine peel.

5. Put oil in the pan, heat the oil section, fry the fish section until orange and remove it.

6. Put the ingredients you prepared earlier in the pan and stir-fry until fragrant. Put the millet spicy, ginger and garlic first, then the tempeh, rock sugar and sake lees.

7. Put the previously fried fish pieces into the ingredients and stir-fry again until the dry crisp comes out.

8. Such distiller's lees fish can be preserved for a long time.

7. Jiangxi three-cup chicken

There has always been a lot of controversy among netizens about whether the three-cup chicken is from Jiangxi or Taiwan. In fact, the three-cup chicken has a different way to eat in each place, and the three-cup chicken in Jiangxi is different from the place in Taiwan that there is no nine-story tower, and the meat is more fragrant.

Steps:

1. Prepare a cup of lard, rice wine, and soy sauce.

2. Put the lard in the pan and stir-fry the chicken until fragrant.

4. Peel the garlic, slice the ginger and stir-fry back and forth in the sautéed chicken a few times.

5. Add the prepared light soy sauce and rice wine to the chicken and continue to stir-fry for 10 minutes, then transfer to the casserole. You can turn it once or twice in the middle to heat it evenly, and then reduce the juice on high heat.

8. Fried rice cakes

Rice cakes, an ingredient that can be seen everywhere, have become unique in the hands of Jiangxi people. The rice cake is charred on the outside and tender on the inside, and the green pepper vegetables are tender and crispy, which is very delicious.

Steps:

1. Minced garlic, millet pepper, diced sausage, sliced shiitake mushrooms, sliced tenderloin, and sliced Shanghai greens.

2. Marinate the meat slices with pepper and salt for 10 minutes.

3. Cook the rice cake in boiling water, remove it and immediately put it in cold water to prevent sticking.

4. Heat the oil, fry the poached eggs until slightly yellow, and set aside.

5. Add minced garlic, spicy millet and minced ginger to another pot and stir-fry until fragrant.

6. After the meat is stir-fried and discolored, add green vegetables and mushroom slices to stir-fry until fragrant.

7. Pour in the rice cake, a spoonful of light soy sauce, a spoonful of salt, monosodium glutamate, garlic chili paste, and you're done.