How do the officers and soldiers eat during the festival
Today, we walked into the barracks to find out
01
steamed
steamed hairy crabs
The autumn wind blows up, and the crabs are fat. Appreciating autumn chrysanthemum, smelling cinnamon, and tasting crabs are a beautiful thing during the festival. Brush the hairy crabs clean, tie them up and set aside, spread ginger slices, put them in the steamer, and wait for ten minutes to taste the delicious autumn.
steamed scallops with silver thread
Jiang Zhiqi, a squadron cook on duty:
In my hometown of Quzhou, Zhejiang, steamed scallops with silver thread are one of the essential delicacies on the table. The taste of garlic can be covered. In addition to the fishy smell of seafood, the vermicelli can increase the taste of scallops. During the festival, I want to make a hometown delicacy to give my comrades a taste.
Steamed Pomfret
Senior soldier of a squadron of Yancheng Detachment Luo Xinkan:
My hometown, Cixi, Zhejiang, is located on the coast of the East China Sea and has a variety of seafood delicacies. In order to let my comrades know my hometown from the tip of my tongue, I specially made steamed pomfret. Pomfret Because of its soft spines and less meat, the meat is delicious, and it is loved by comrades-in-arms.
02
Grilled
seafood big coffee
Song Jinlong, a squadron instructor of Zhenjiang Detachment:
The National Day is unknowingly,Still want to catch the "tail" of summer? Today’s special "Seafood Big Coffee" will definitely satisfy you!
kebab
Corporal Li Boye of a squadron of Yangzhou Detachment:
Barbecue is a must-have food for military camp holidays. Lamb skewers, tenderloin, flesh and blood... these delicious skewers are accompanied by a wonderful party, enticing The human scent is accompanied by the laughter of comrades-in-arms, it is full of joy and beautiful scenery!
03
Fried
fried lamb chops
Liu Yaobo, a pilot from a squadron of Lianyungang Branch:
The meat is full, and the most fragrant is on the table. , The simplest satisfaction is deeply loved by the officers and soldiers.
Sweet Potato Balls
Corporal of a squadron of Yancheng Detachment Li Miao:
I come from Jiujiang, Jiangxi, and I recommend a hometown dish-Sweet Potato Balls during the festival. After a series of processes such as kneading, forming and frying, the appearance resembles Sixi Meatballs , but with the addition of glutinous rice, it has a soft texture and a unique flavor.
04
Stir-fried
Spicy Stir-Fried Beef
Zhang Kaixiang, the leader of a squadron of Yangzhou Detachment:
The spicy flavor is smooth and tender but not woody, and the color is attractive but not greasy. Spicy fried beef is a home-cooked dish, under the hands of the cook, its color, fragrance, and flavor are vividly displayed.
spicy chicken
a squadron cook in Changzhou detachment Zhao Yu:
spicy chicken is a classic Sichuan cuisine,The color and luster of the finished vegetable is brown, red and oily, the texture is soft, the spicy taste is strong, the salty is mellow, and it is slightly sweet. The satisfactory smile of the officers and soldiers is the biggest praise to me!
05
Stewed
Potato Stewed Pork Ribs
Wang Yue, a cook of a squadron of Huai'an Detachment:
Potato Stewed Pork Ribs is a home-cooked dish with smooth and delicious flavor. It is fat but not greasy, and leaves fragrance after eating, which is quite popular among officers and soldiers.
Lettuce Duck Soup
Lianyungang Detachment Squadron Leader Jin Kaiquan:
Lettuce Duck Soup, the soup is clarified and mellow, the duck fat is yellow, the meat is delicious, one bite it, people are full of praise !
06
Braised
Braised prawns with oil
Sergeant of a squadron from Nantong Detachment Xu Hu:
I am from Suqian, Jiangsu. Braised prawns with oil is my top dish. Fried, braised in oil, and topped with tomato juice, the color is red and attractive, and the taste is delicious. Taste it while it's hot, it's amazing and appetizing.
Sweet and Sour Spare Ribs
A squadron leader of Taizhou Detachment Wang Yanfei:
Sweet and Sour Spare Ribs, as a "representative" of sweet and sour and delicious, show the food culture of Jiangsu region. The fresh and tender ribs are wrapped in amber sauce, the flavor is rich and mellow, and it is lovely.
07
braised pork knuckles
a squadron cook of Yangzhou detachment Xie Yichang:
braised pork knuckles,The taste is strong and palatable, fat but not greasy, rich in nutrients, which helps the spleen and stomach health. During the holidays, I want to make this dish full of flavors, flavors, and flavors, so that the officers and soldiers can eat them happily.
braised turtle
Corporal of a squadron of Wuxi Detachment Han Chenglin:
Braised turtle with rich nutrition, firm meat, soft skirt and well-defined taste. This dish also has a certain nourishing effect, which can be described as delicious and nutritious.
08
hot pot
Mandarin duck hot pot
Liu Mengbin, a squadron leader of a squadron of Lianyungang Detachment:
Mandarin duck hot pot adds a burst of joy and fire to the festival. , So that the officers and soldiers appetite. A table of hot pot has drawn the distance between each other, making the friendship between wars stronger and purer, and making the life of the troops more colorful and warm.
09 Fruits and pastries
Fruit platter
Senior soldier of a squadron of Xuzhou Detachment Wu Yuchao:
During the holidays, a variety of delicious foods are dazzling. At the same time as eating and drinking, dear comrades should also pay attention to the combination of meat and vegetables. This fruit platter is ready for you.
Mung Bean Cake
Liu Zhong, a squadron instructor of Nanjing Detachment:
Mung bean cake is one of Jiangsu's traditional special pastries, and it is also a dessert loved by officers and soldiers. On the 72nd birthday of the motherland, a familiar delicacy can make the officers and soldiers feel the warmth of home!
sesame pumpkin pie
a squadron leader of Suzhou detachment Cai Ao:
sesame pie ,Crisp and fragrant but not greasy, full of childhood memories. On this National Day, let this sesame cake full of blessings add a touch of sweetness to us tomorrow.
Contributed by: Deng Han, Zhang Hui, Geng Qiang, Wang Xiaoqing, Chen Feng, Zhang Xuezheng, Gao Luyang, Mei Ning, Yang Haoyu, Zhao Lu, Hu Zhiwen, Miao Yuwei, Lu Xin, Shen Xinyue, Wang Yu, Zhu Qiufeng, Wang Yanfei, Yue Haoze , Qi Fei, Li Li, Xu Jiachen, Liu Zhong
Chief Editor: Liang Bo
Chief Editor: Wang Jijian
Duty Editor: Gao Xiang, Yang Haoyu
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