Carefully selected 34 dishes to share, simple ingredients and classic methods, a lot of flavors to choose from
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Fried Pork with Yam
Materials: yam, lean pork, onion, ginger, garlic, soy sauce, pepper, water starch, salt, oil.
practice:
Chopped shallots, ginger and garlic, thinly sliced lean pork, peeled yam and cut into thick strips, blanch in boiling water to remove the drain;
Heat the oil, pour in the oil, add onion, ginger and garlic until fragrant, pour in the meat, fry until discolored.
Cook with a little soy sauce, stir fry and color, sprinkle with a little pepper, mix well, and finally drizzle with water and starch to thicken and collect the juice.
Eggplant with Tomato
Ingredients Round eggplant; tomato; salt; olive oil; pepper; onion; ginger; garlic; soy sauce;
Practice 1. Cut the diced tomatoes into thin slices, peel the eggplants and cut them into large pieces, chop the onions, minced garlic, minced ginger, and marinate the eggplants with salt first.
Add oil in the pot, the amount of oil is a little more, the oiliness of eggplant is higher, and the oil will come out after cooking. Pour the oil into the peppers, wait until the peppers smell and remove
Add eggplant and stir fry. The process will be longer. Sauté slowly until the eggplant is soft. This should not be rushed, that is, you must stir the water in the eggplant.
Sauté until the eggplant stirs the oil it just sucked in, then let it out for use. Put a little oil in the pan, don't use too much, add the shallots, fry and fragrant
Put in the tomatoes and stir fry, pour in the soy sauce, soy sauce and sugar, then pour in the eggplant and continue to fry
Until the tomato soup coats the eggplant, then add minced garlic, pour the starch into the water to thicken, then remove from the pot
Tea Tree Mushroom Fried Beans
Ingredients: 180g beans, 100g tea tree mushroom, 15g red pepper, pinch of garlic, salt per serving, soy sauce, galore chicken powder, water starch
Practice: 1. Wash the shiitake mushrooms and beans, wash the chopped garlic, chop the garlic, then wash and chop the red pepper.
Add oil to the hot pot and pour in Agrocybe aegerita at 60% heat.
Pour in the mung beans again and grease for 1 minute, until cooked and set aside.
Leave the bottom oil in the pan, add the garlic and stir fry, pour in the tea tree mushrooms and beans and stir well.
Add soy sauce, salt, chicken powder, stir fry and season, add a little water starch to taste.
Pour in the chopped red pepper, stir fry and serve immediately.
Tofu skin wrapped meat
Ingredients : 8 pieces of tofu skin (or yuba), 200 grams of minced meat, a little ginger and garlic, 2 spoons of starch, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 gram of pepper, 2 spoons of old soy sauce, a bowl of fresh water, a little salt
practice:
Put the oyster sauce pepper, minced ginger and minced garlic into the minced meat, add the starch and stir in one direction.
Buy back the bean curd skin (yuba skin), slightly soaked and softened.
Take the yuba skin about 20cm long, put an appropriate amount of meat filling, and roll it up like a spring roll.
All rolled up and shut up.
Put an appropriate amount of cooking oil in the hot pot, wrap the meat in the tofu skin, and fry until golden on both sides. Do not use too much force.
Finally, boil the soy sauce and water for 10 minutes, then add salt and remove from the pot.
Braised vermicelli with cabbage and pork
Ingredients: 200 grams of cabbage; 100 grams of sweet potato vermicelli; 200 grams of pork belly; 5 grams of soy sauce; 2 grams of ginger; 2 grams of pepper; 5 grams of chives; oil and salt
practice
First, soak the sweet potato vermicelli in hot water ♨️, slice the cabbage, slice the pork belly, and cut the sweet potato vermicelli not too short. chopped chives,
Add oil and sprinkle with shredded ginger for fragrance, add pork belly, stir-fry with a little cooking wine and cook for a few minutes.
Then add the cabbage and stir-fry, at this time pour some light soy sauce to color. After frying for seven ripe, add sweet potatoes
When it is almost cooked, add the shallots, salt, and pepper.
It's ready to cook!
Fried Mushrooms with Chicken Sauce
Ingredients 3-5 chicken wings; some mushrooms; salt; black pepper; soy sauce
practice
Wash the chicken wings, make two cuts on the back, and marinate for 15 minutes with a little salt.
Wash and remove mushrooms
Put a little oil in a frying pan (preferably a non-stick pan), dry the chicken wings with a kitchen towel, and fry them in the oil on medium-low heat until golden brown on both sides and the chicken skin is oily.
Slightly pull the chicken wings to the corner of the pan, put the mushrooms into the pan with the mushrooms facing up, cover the pan, fry for about 5 minutes on low heat, until the bowl of the mushrooms is filled with water, turn off the heat and simmer for 1 minute, open the lid, use Sprinkle a pinch of salt with your fingers and sprinkle over the mushrooms.
Carefully use a spatula to move the mushrooms to the plate one by one. At this time, there will be a lot of mushroom juice left in the pot. Pour a few drops of light soy sauce. All dry), put the chicken wings into the plate as well, and pour the remaining juice into the plate. Finally, freshly grind some peppercorns and crush them on top.
Stir-fried Enoki Mushrooms
Practice: 1. Choose and wash the spinach, put it into a pot, blanch it for 1 minute, remove it and cool it, and cut it into small pieces;
Flammulina velutipes are also blanched until soft, remove and set aside;
Put oil in the pot, add the peppercorns when the oil is hot, and sauté the peppercorns, filter out the peppercorns, and add chopped green onion and shredded ginger.
Pour in spinach and enoki mushrooms and stir fry, add salt and soy sauce, stir well and serve.
After laying, cut the eggs and put them on the plate together with the vegetables that were mixed before.
Braised old duck with spring bamboo shoots and seaweed
The raw materials are old duck, spring bamboo shoots, ham, onion, ginger, refined salt, chicken essence, Shaoxing wine and so on.
practice
Slaughter the old duck, simmer it, put it in a pot of boiling water and blanch to remove blood stains and wash it.
Put the zongye leaves, old duck, dried bamboo shoots and ham into the casserole, add onion, ginger, Shaoxing wine, water and 2200 grams of old duck soup, simmer for 4 to 5 hours, remove the zongzi leaves, onion and ginger, Season with salt and chicken essence.
Five silk lamb
Material: 200g mutton, 1 green pepper, 1 red pepper, 1 purple pepper, 1 segment of king oyster mushroom, 1 carrot, appropriate amount of oil, 2g salt, 20g soy sauce, 5g starch, 10g cooking wine
Practice 1, material preparation
Shred the mutton, add salt, 10 grams of soy sauce, cooking wine and starch, mix well, marinate for 10 minutes.
Shred green, red and purple peppers, shredded king oyster mushrooms and carrots.
Put the oil in the pot, add the shredded mutton and fry until it turns white.
Leave a little base oil in the pot, add king oyster mushrooms and carrots and stir fry.
Add in green, red and purple peppers, shredded, add 10 grams of light soy sauce, stir fry evenly.
Finally, pour in the shredded mutton and stir fry evenly.
Braised Eggplant with Green Beans
Practice: 1. Choose the beans with no spots on the outside, and the overall feeling is very flat. This kind of beans tastes delicious. Some beans have cracks on the surface. Buy it back, pinch off both ends, and break it into long pieces with your hands.
The eggplant should be fresh if it has a uniform fruit shape, and no cracks, no rot, no rust, no spots. Generally speaking, the color of a tender eggplant is dark purple, the skin is thin and fleshy, and the weight is low. , The eggplant is the best when the meat is not easy to separate when it is processed and fried.
Wash the eggplants and do not peel them. The skins are very nutritious. Cut them into long strips. In order to eat less oil, salt the eggplant strips and pinch off the water.
Peel the garlic and smash it, and cut the red pepper into long strips.
Put oil in the pot, add garlic, minced ginger, chopped pepper, stir-fry the beans and fry until soft.
Pour in the eggplant strips, put in soy sauce, oyster sauce, salt, five-spice powder, simmer for a while until it is cooked and soft, and thinly thicken it out of the pan.
Cucumber Egg Cake
Materials: 3 eggs, 1 cucumber (small), appropriate amount of chopped green onion, 1 bowl of flour, appropriate amount of salt.
practice:
Prepare the ingredients.
Shred or chop the cucumber, and chop the shallot for later use.
Take a larger container, put the chopped cucumber, chopped green onion, and eggs into a bowl, and stir well with chopsticks.
Add some salt to taste, then add flour.
First stir the flour and all the vegetables evenly, then add water in small amounts and make a paste.
About the same flow batter, put a little oil in the pan and heat it
After the oil is hot, scoop the batter into the hot pan with a spoon, about two spoons at a time, quickly turn the pan to make the batter round, and fry slowly over medium-low heat.
Fry on both sides until golden brown.
fried rice jelly
Ingredients: Leftover rice at will, jelly at will, garlic sprouts, dried chili, dark soy sauce, salt, thirteen incense
practice:
One piece of leftover rice, one piece of garlic sprout, one piece of jelly
Chop the garlic sprouts and chili into rings, and cut the jelly into 1.5 cm square pieces, or smaller according to your taste preference;
Add garlic sprouts and chili peppers in a hot pot of cold oil and fry until fragrant, add the chopped jelly, add salt, thirteen incense, and appropriate amount of old soy sauce and stir fry;
Add in the rice and break it up until the rice and jelly coexist harmoniously. Be sure to stir-fry the jelly until the rice is evenly colored and put on a plate.
Jingcheng Crispy Pork Pot
Ingredients: peeled pork knuckle, egg, flour, tofu slices, carrot slices, yam slices, cabbage leaves, fungus, pea tips, crystal powder, lard, salt, chicken essence, white pepper powder, vinegar, broth, spring onion, Ginger slices, star anise, prickly ash, cinnamon, bay leaf, dried chili.
practice:
Cut the pork knuckle into pieces, add salt, white pepper, scallions and ginger slices and marinate for half an hour for later use;
Mix the egg liquid and flour into a batter, wrap the meat pieces in the egg batter, deep-fry in 70% hot oil until the outside is coke and the inside is tender, remove and set aside;
Leave the bottom oil in the pot, add the shallots, ginger slices, star anise, prickly ash, fragrant leaves, and cinnamon until fragrant, pour in the broth, add the fried pork pieces, and steam for 1 hour.
Put tofu slices, carrot slices, yam slices, cabbage leaves, fungus, crystal powder, and pea tips in separate water for use; put the lard in the pot and heat it up, add the shallots, ginger slices, and dried chili to fry until fragrant, and pour into the broth , crispy meat, tofu slices, carrot slices, yam slices, cabbage leaves, fungus, crystal powder, pea tips, season with salt and white pepper, and cook a little vinegar before serving.
Braised Short Ribs with Carrots
Materials: 3 carrots, 600 grams of pork ribs; 5 grams of cooking wine, 3 grams of soy sauce, 3 grams of salt, 3 grams of sugar;
practice
Add the ribs into the water; add the cooking wine and cook for a while; then clean and fry in the pot; fry until evenly;
Then add the braised soy sauce; stir fry until it changes color; then add water; add sugar and boil;
.3 peel the carrots; then dice; cook for half an hour and add the carrots;
- Quickly stir well and then add salt and simmer until the juice is collected; the juice is collected and placed on a plate
Shredded Radish and Shrimp Ball Soup
Ingredients: 300 grams of white shrimp, 100 grams of radish, 1 egg white, 3 slices of ginger, a little shredded green onion, 2 teaspoons of starch, 2 teaspoons of salt, 1 tablespoon of cooking wine
practice:
Remove the head and shell of the white shrimp, and remove the shrimp line; peel and shred the radish for later use
Use the back of the knife to roughly chop the shrimp into minced shrimp, do not chop too much
Add the right amount of egg white, cooking wine, salt and starch to the minced shrimp, stir vigorously, use chopsticks to mix clockwise until the minced shrimp is strong
Take an appropriate amount of the mixed shrimp paste and scoop it into balls with a spoon, slide it into a pot of boiling water and blanch until the shrimp balls change color, then take them out
Add water to boil in another pot, add ginger slices and shredded radish and cook until boiling, add shrimp balls and simmer for 10 minutes
After turning off the fire, add a little salt and shredded green onion.
Chinese savior crepe
Ingredients: flour, corn flour, lettuce, coriander, fritters, sweet noodle sauce, chili sauce
practice
Mix flour and cornmeal in a ratio of 5:1 to make a batter for later use;
Pour an appropriate amount of oil into the pan, pour in the batter over a low heat, shake the pan to make it into a cake, and fry it on a low heat until it is mature;
Brush with 2 kinds of sauces, sprinkle some coriander, and then put fritters;
Roll up our pancakes and the fruit is ready to serve.
Jiao Lei fish section
Materials: 4 cod fish; appropriate amount of pepper; onion, ginger and garlic; cooking wine; sugar, soy sauce, salt
practice:
After cleaning up the fish, cut it into sections, mince the onion, ginger and garlic respectively, and feed the cut fish with cooking wine, soy sauce and refined salt.
Soak the wet starch thoroughly with water, and use the soaked wet starch to paste the fish that have been fed.
Put the oil in the spoon, put in the fish when it is 40 to 50% hot, and fry until there is a hard shell, remove it and break it up
When the oil temperature is 70-80% hot, add the fish and fry it for a second time, and fry it until golden brown. Take a bowl, add soy sauce, sugar, refined salt, monosodium glutamate, 1 spoon of fresh soup and a little starch to form a juice
Heat the base oil in the spoon, add onion, ginger, garlic, and chili to stir-fry until fragrant. Pour in the fried fish pieces, cook with cooking wine, pour in the right sauce and turn it upside down evenly. Finished
Lettuce with Oyster Sauce
Ingredients: 1 gram of lettuce, 1.5 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of oyster sauce, 5 grams of cornstarch, appropriate amount of water, 5 grams of garlic, 1/2 teaspoon of sugar
Practice: 1) Wash the lettuce and drain the water for later use
Chop the garlic and chop coarse rice, mix cornstarch and water into water starch (slightly thinner), boil a pot of boiling water, add 1 teaspoon of salt
Then put in the lettuce, blanch for about ten seconds, then quickly remove and drain
Put the blanched lettuce on a plate for later use
Take another pot, put a little vegetable oil and heat it to 50% heat, add minced garlic and saute until fragrant
Add oyster sauce, sugar and water starch, bring to a boil and pour over lettuce
Spiced Turkey Rolls
Remove the chicken thigh bone and wrap it with a yam stick. The outer layer is firm and the inner is soft and glutinous. The entrance is full of the aroma of sesame seeds, and the taste is tempting.
Predict in advance:
Boneless 10 pounds of preserved chicken legs (be careful to keep the original shape), rinse with running water for half an hour, remove the surface water with a towel, add onions, ginger, and white wine to marinate for 2 hours.
Peel and wash the iron stick yam, and change the knife to a small section of about 8 cm.
Put the chicken thigh skin down on the plastic wrap, brush the surface with a layer of garlic chili sauce, then add a piece of yam, then sprinkle a layer of fried white sesame seeds, wrap it up and roll it tightly to make a cylinder Steam in a steamer for 30 minutes, take out to cool, and store in a fresh-keeping refrigerator.
Step-by-step process:
Take a pre-made chicken roll, tear off the plastic wrap, and cut the knife into slices about 1 cm thick, as shown in the picture, put a few drops of blueberry juice around, garnish with diced celery, red and yellow peppers and serve .
doll veggie roll
Ingredients: 10 pieces of baby cabbage; 2 fresh mushrooms; half a carrot; 1 ham sausage; 1 tomato; a little onion for garnish; 2 cloves of garlic; salt and oil
practice
Wash the baby cabbage with boiling water to soften and drain.
Put an appropriate amount of oil in the pot, put the chopped minced garlic, minced mushrooms, minced carrots and diced ham into the pot and stir fry for a while.
Put a spoonful of the fried vegetable stuffing on the hot and soft baby cabbage leaves and start rolling (it is best to wait for the baby cabbage to cool before rolling, otherwise it will be very hot)
After rolling all the baby vegetables, arrange them in the way you like, boil the water and steam for five minutes
If there is any stuffing that is not used up, cook the stuffing with the chopped tomatoes, remember to add salt
After cooking it a little sticky, use a spoon to slowly put it on the side of the steamed doll vegetable roll, and finally sprinkle the green onion wreath, and it's done.
Loofah and Fresh Pork Fried Buns
Pork stuffing, flour 255g
Yeast (dry) 3g, 1 loofah
2 tablespoons oil, salt, ginger, soy sauce
Oyster sauce, sesame oil, white pepper
10g white sugar, chives, sugar
Dissolve the yeast in warm water and pour it into the flour, knead it into a smooth dough, cover with plastic wrap and ferment until it is 2-2.5 times larger.
Add salt to the meat filling, then add water to the meat filling in small amounts and several times, stir the water into the meat filling with chopsticks in one direction, add soy sauce, oyster sauce, sugar, salt, onion, ginger puree , white pepper, stir well, add chopped loofah, sesame oil, stir and mix well.
Knead the fermented dough and divide it into 8 equal parts. Take one part of the dough and roll it into a thick and thin dough in the middle and around it, and wrap it with fillings.
Heat 2 tablespoons of oil in the pot, add buns, 100 grams of water + 5 grams of flour to make flour water, pour it into the pot, pour 1 tablespoon of oil, cover the pot, and simmer for about 10 minutes. Sprinkle some white sesame seeds and chives before serving.
Hui-flavored double winter
Materials: 200 grams of mushrooms, 150 grams of winter bamboo shoots, 75 grams of green vegetables (can be used for rapeseed, etc.), appropriate amount of rapeseed oil, refined salt, chicken powder, soy sauce and shochu
practice:
Wash the shiitake mushrooms, cut into thin slices, cut the winter bamboo shoots into thin slices, and wash them again.
Pour the water into the pot, add the mushrooms and winter bamboo shoots and wash them to remove the water.
Pour the rapeseed oil into the pot, heat it, add the vegetables and stir-fry, add the fine salt, chicken powder, soy sauce and wine, pour in the mushrooms and bamboo shoots, and fry until delicious.
ginger flavor
Practice 1. 250 grams of peeled ginger, 100 grams of white vinegar, 50 grams of refined salt, 15 grams of white pepper, 25 grams of monosodium glutamate, 100 grams of salad oil, and 50 grams of sesame oil.
- Chop the clean ginger into minced ginger, add 750 grams or more of cold boiled water, and stir to form ginger juice. Then add salad oil and sesame oil. Serve.
Fried green peppers with oil residue
Ingredients Oil residue, green pepper, red pepper, tempeh, garlic, oil, salt
Practice 1. Prepare the tempeh, slice the green and red peppers, and mince the garlic.
Heat oil in a pan, add minced garlic and tempeh, and simmer over low heat until fragrant.
Pour in the green peppers and red peppers, stir fry for a while on high heat.
Finally, pour in the oil residue, add an appropriate amount of salt and stir fry evenly, turn off the heat, and put it on a plate.
Asparagus Salad
Ingredients: asparagus, red pepper, onion, garlic, oil, oil, salt, allspice, sugar, vinegar, sesame oil
practice:
Wash the asparagus, red peppers, onions, and four small cloves of garlic.
Peel off the old asparagus roots. Clean with a knife in the middle.
Put the pot to boil hot water, blanch the asparagus, and remove the cold water for a minute. Control dry moisture.
Slice the onion, garlic and red pepper.
Heat the oil in the pan, add the oyster sauce and fry the onion and garlic slices until fragrant.
Add red pepper shreds and five spice powder and stir fry evenly
Put the fried onions, garlic and red peppers on a plate and arrange them neatly, add some sugar, vinegar and sesame oil and stir well to start.
Steamed Coriander Balls
Main ingredients: pork (150g), coriander (100g)
Accessories: water starch (10g)
practice:
Cut the pork into pieces and put it in a food processor to make meat filling, add minced ginger, salt
Add water and starch and mix well
Stir in one direction until the meat filling is strong.
Chop the parsley and add it to the meat filling, mix well
Squeeze the coriander filling into balls by hand and put them in the container
After all is done, add ginger and pepper
Wash the coriander root and put it in (don't throw it away, it tastes great after adding it to the soup)
Then add water along the edge of the container, steam on high heat for 10 minutes
After steaming, sprinkle with chives, drizzle with a little sesame oil and serve.
Steamed Tofu with Double Pepper
Ingredients: 1 piece of water tofu, 1 tablespoon each of two-color chopped peppers, 1 tablespoon steamed fish soy sauce, appropriate amount of green onions, and 1 tablespoon oil.
Practice: 1. Pour the water tofu into the plate, slice it, and gently poke it into an oblique shape with your hands; shred the onion and soak it in water for later use.
Pour the chopped peppers on the tofu, pour the steamed fish soy sauce, and wrap the tofu plate with plastic wrap. Do not leak air.
After the steamer is boiled with water, put in the tofu plate, cover and steam for 10 minutes.
After turning off the heat, take out the tofu plate, remove the plastic wrap, sprinkle with shredded green onions that have been drained, and pour on medium hot oil.
Hui-flavored double winter
Material: 200 grams of mushrooms, 150 grams of winter bamboo shoots, 75 grams of cabbage hearts (you can use rapeseed hearts, etc.), rapeseed oil, refined salt, chicken powder, soy sauce, and Shaoxing wine.
practice:
Wash the mushrooms, remove the stems and cut them into pieces, wash the winter bamboo shoots and cut them into pieces, and wash the cabbage hearts.
Pour water into the pot, put in the mushrooms and winter bamboo shoots, blanch them, remove and control the water.
Pour the rapeseed oil into the pot and heat it up, add the cabbage hearts and stir-fry for a while, add the refined salt, chicken powder, soy sauce, Shaoxing wine, pour in the mushrooms and winter bamboo shoots, stir-fry until delicious, and serve on a plate.
Pork Rib Pie
Ingredients: pork ribs, peppercorns, chicken essence, bean paste, bay leaves, salt, edamame, flour, corn flour, chili, dark soy sauce, garlic, ginger slices, oil, yeast
Practice: 1. Wash the ribs and cut them into sections, add ginger, garlic, dark soy sauce, peppercorns, salt and marinate for 30 minutes;
Add flour, corn flour, yeast, salt and water to the basin and knead into a ball, and ferment at room temperature until doubled in size;
Wash the edamame and cut the peppers for later use;
Pour the cooking oil into the pot and heat it up, add the spare ribs and stir-fry until discolored, then add the bean paste, salt and bay leaves and continue to stir-fry;
Add edamame and some boiling water, simmer for 20 minutes on medium heat;
When the ribs are cooking, take out the dough, roll it into long strips and then divide it into small doses, take a piece of dough and flatten it, put it around the side of the pot, cover the pot and continue to simmer for 20 minutes;
You can turn the ribs in the middle;
Take out the cake first, then add chili and chicken essence, stir fry to collect the juice, and then serve.
Noodles with Oyster Sauce and Tomato Sauce
Preparation of main ingredients: cut tomatoes into small pieces, carrots into small pieces, blanch peas and remove them.
Mix 1 tablespoon of oyster sauce, 1 tablespoon of tomato sauce, 1 tablespoon of soy sauce, 1/2 tablespoon of vinegar, and 1/2 teaspoon of sugar into a sauce for later use; boil water in a pot and cook the noodles.
Drain the cooked noodles and put them in cold water; put oil in the pot, heat them to 70% or 80% heat, then add diced carrots and peas and stir-fry.
Stir fry until the noodles are broken and stir fry, then pour in the sauce and stir fry until fragrant.
Add tomato and stir fry evenly.
Spare Ribs and Pumpkin Porridge
Ingredients Rice｜140g, Pork Ribs｜250g, Pumpkin｜200g, Cooking Wine｜1 teaspoon, Salt｜Appropriate amount, Oil｜Appropriate amount
Practice 1. Chop the ribs into small pieces, blanch them in a pot of cold water, boil the blood and remove them and drain. Add a little cooking wine, salt and oil, mix well and marinate for a while.
After washing the rice, put it into a pot together with the ribs, add enough water, bring to a boil over high heat, then turn to low heat and cook for 40 minutes.
Peel the pumpkin and cut into small pieces.
Add pumpkin cubes to the porridge and cook for another 15 minutes. A few more stirrings will make the pumpkin melt faster, and cook for 10 minutes if you like the pumpkin to be lumpy.
Finally, add salt to taste and serve~
lotus seed porridge
Ingredients: 60 grams of round glutinous rice, 10 grams of longan meat, 20 grams of lotus seeds removed, 6 grams of red dates, appropriate amount of rock sugar
Practice 1. First, wash the lotus seeds, remove the core of the red dates, wash the round glutinous rice, and soak them in water.
- Add 600 ml of water to lotus seeds and round glutinous rice, simmer for 40 minutes on low heat, add longan meat and red dates and cook for 15 minutes, add rock sugar and serve immediately.
Grilled Chicken and Chestnuts
Material: chicken bone 500g, chestnut 15-20, ginger, small green onion.
practice:
Cut a small cut on the chestnut shell and coat, boil water for another 1 minute, and simmer for 5 minutes. Peeling off easily with heat.
Cut the chicken, use ginger, wine, and a little salt for 30 minutes.
Pour a little oil into the pan, pour in the chicken first, fry until the color changes (as shown in Figure 2), add the chestnuts, and continue to fry for a few minutes.
Add scallions, ginger slices, 3 tablespoons of raw soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of granulated sugar, 2 tablespoons of cooking wine, half a bowl of water, turn to low heat and simmer for 45 minutes, until the juice is dry.
Braised pork trotters
Ingredients: (1 tablespoon = 15ml): 500g pig trotters, green onion, ginger, one star anise, ten peppercorns, two tablespoons soy sauce, half tablespoon dark soy sauce, one tablespoon cooking wine, one tablespoon rock sugar, and half tablespoon sesame oil.
Practice: 1. Clean the pig's trotters, put water in the pot and put the onion and ginger to boil, put in the pig's trotters and cook for two minutes with the lid open, remove and rinse with cold water to cool down, and drain.
Fried sugar color: put a tablespoon of salad oil in the pot, put a tablespoon of crushed rock sugar (the rock sugar is wrapped in cloth and smashed), and cook on low heat until the rock sugar melts and the color becomes darker.
Pour in the blanched pig's trotters and stir-fry until it is covered with sugar.
Pour in two tablespoons of light soy sauce, and half a tablespoon of dark soy sauce, stir well until all the trotters are colored.
Pour in a tablespoon of cooking wine and ginger slices and stir well.
Put one star anise and ten Chinese prickly ash into the tea bag, and put it into the pot at the same time as the green onion.
Add enough water to cover the trotters, turn the water to a low heat and simmer for two hours.
Open the lid and turn to high heat to collect the thick juice, pour some sesame oil and stir well before serving.