6 home-cooked dishes that are fragrant but not greasy, delicious, nutritious and delicious, super easy to make
The weather is hot and the appetite is poor. Today, I will share with you 6 delicious "appetizers". All in one pot, the ingredients are rich and nutritious, and the whole family can make it in one pot, delicious and easy.
Chongqing spicy chicken
Ingredients: appropriate amount of chicken thigh, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Chinese pepper, appropriate amount of dried chili, appropriate amount of cooking wine, appropriate amount of sesame icon, appropriate amount of sugar, appropriate amount of black pepper, appropriate amount of sweet potato starch
practice:
Cut the pepper into small pieces of about 2 cm, shred the ginger, and cut the green onion into small pieces
Cut the chicken thighs into small pieces with a sharp knife, add an appropriate amount of salt, cooking wine, black pepper, and a small amount of sweet potato powder to marinate for 20-30 minutes
Heat 80% of the oil in the pan, add the marinated chicken thighs, fry until the outer surface becomes dry and dark yellow, then remove and drain the oil for later use
Take another pot, heat the oil in the pot to 70% heat, pour in ginger and garlic and fry over low heat until fragrant, add dried chili and pepper, stir fry until the smell starts to stink and the oil turns yellow
Then pour in the fried chicken pieces and stir well, sprinkle with shallots, sugar, cooked sesame seeds, stir well and serve
Garlic Pangasius
Prepare ingredients: basa fish, enoki mushroom, chopped green onion, minced garlic, minced ginger, millet pepper, black pepper, cooking oil, oyster sauce, cooking wine, soy sauce, salt
The practice of garlic pangasius:
(1) Wash the basa fish and cut them into small pieces, wash the enoki mushrooms, remove the stems and tear them open, wash the millet peppers and cut them into small pieces, wash and cut the onion, ginger and garlic for later use.
(2) Marinating the pangasius: Cut the pangasius into pieces, add chopped green onion, minced ginger, black pepper, oyster sauce, cooking wine, light soy sauce, salt, mix well and marinate for 15 minutes for later use.
(3) Prepare the sauce: Heat the oil in a pot, sauté minced garlic until fragrant, add oyster sauce and soy sauce and stir-fry evenly for later use.
(4) Lay the processed enoki mushrooms, fish cubes, and sauce on the steaming plate in turn. Put the placed steaming plate in the steamer and steam for 20 minutes. After the time is up, sprinkle with millet peppers and chopped green onion.
Stuffed Mushrooms with Meat
Material: appropriate amount of minced meat, appropriate amount of mushrooms, salt, cornstarch, appropriate amount of soy sauce, one egg, oil, appropriate amount of chopped green onion, two pieces of lettuce leaves
practice:
If there are fresh shiitake mushrooms, wash them directly. If you use dried shiitake mushrooms, soak them in boiling water. Add an appropriate amount of salt to the minced meat, soy sauce, cornstarch, and eggs. Stir well and marinate for a few minutes;
Wash the soaked shiitake mushrooms, place them on a plate facing up, put an appropriate amount of the stirred meat filling on the shiitake mushrooms and press them slightly;
Heat oil in a pan and turn on low heat. Fry the side with the minced meat in a pot until lightly browned, put it back on the plate after all frying, and steam it in a steamer over high heat for about 25 minutes until cooked through;
Take a clean plate, cover with lettuce leaves, arrange the steamed shiitake mushrooms neatly, pour the steamed shiitake mushroom water into a bowl, add a small amount of cornstarch, water, put the raw juice into the pot to thicken, and pour it into the steamed Sprinkle a little chopped green onion over the mushrooms.
Steamed Egg with Shrimp and Mushroom
Ingredients: 4 eggs; 5 water for eggshells; 4 dried mushrooms; appropriate amount of shrimp
Soak dried mushrooms in water to soften them in advance. Slice them, use soy sauce.
Peel the shrimp. Pick the shrimp line. Wash and cook with water!
Beat the eggs, stir evenly, add a little salt, then add warm water, stir evenly, pour it into a plate, put it in a pot of boiling water, and steam it for ten minutes on low heat (it must be on low heat, so that the steamed eggs will not come out) tender), I also put a chopstick between the lid and the pot, so that the steam won't flow back to the eggs!
Regarding the ratio of egg to water, I usually use the egg shell to measure the water, so when you beat the egg, you can tap the end of the egg lightly, gently remove the broken shell with your hand, pour out the egg and then use this shell to measure the water. Measure the amount of water, add four eggs to five eggshells, and three eggs add three half eggshells!
Pan-fried dried sea fish
Ingredients preparation: 500g dried sea fish, appropriate amount of oil, onion, ginger, garlic
Practice: 1. Soak dried sea fish in water for 2-3 hours, prepare appropriate amount of minced ginger and chopped green onion, and steam the soaked three-meat fish on high heat for 5 minutes.
Take out the soda water in the dish, drain, put oil in the pot over low heat, put the fish into the pot and fry slowly.
Fry until golden on both sides, add minced ginger at the end, fry chopped green onion in the remaining oil until fragrant, and mix the fish.
Steamed Taro with Chopped Pepper
Ingredients: Taro, Ginger, Tempeh, Chopped Pepper, Tea Oil
practice:
Peel the taro, cut into hob pieces, and mince the ginger;
Put the taro on the plate, you can add a little tea oil to make it more fragrant;
Spread a layer of chopped peppers, minced ginger and an appropriate amount of tempeh on top;
Put it in the steamer and steam for about 20 minutes.