33 recommended dishes, delicious and nutritious, make a delicious meal for your family
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 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 indifferently 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!
Rock Sugar Tremella Lotus Seed Porridge
-Material - 50 grams of rice, 10 grams of dried white fungus, 50 grams of lotus seeds, 40 grams of dried cranberries, and appropriate amount of rock sugar
- Method - 1. Add water to the rice cooker, add rice, white fungus, rock sugar, lotus seeds
2. Turn on the power and select the function of [Soup Congee]
3. Stop the program, put in the dried cranberries and stir well
4. The white fungus is soft and glutinous, and the rice grains are soft and rotten
Stir-fried Cauliflower with Dried Shrimp
Ingredients: 1 cauliflower, 8 shrimps, appropriate amount of Pixian watercress, and appropriate amount of pepper.
practice:
Wash the cauliflower and soak in salt for 20 minutes.
Remove the mud line from the shrimp.
Put the peppercorns in the pan and saute until fragrant.
Add in the spicy millet and bell pepper minced garlic.
Put in Pixian watercress and fry red oil.
Pour in the cauliflower.
Add in the shrimp and stir fry until cooked
Sauce Squid
Ingredients: a squid; a spoonful of oil, a spoonful of salt, a pinch of green and red peppers, a few shredded ginger, a spoonful of bean paste, a spoonful of chopped peppers;
Practice 1. The squid is washed, processed, and the ingredients are ready; the squid is cut into a whole piece, and the dense lines are cut obliquely;
Change the direction and cut the squid into diamond-shaped patterns; cut the patterned squid into slices; also cut the squid whiskers;
Boil a pot of water, pour the squid slices and squid whiskers into it and blanch, and the squid slices will be slightly curled;
Remove and drain the water for later use; heat the oil pan, fry the shredded ginger until fragrant; pour in the green and red peppers and stir-fry for a while;
Pour in the bean paste and pour in a little water; pour in the squid whiskers and stir-fry until the sauce is evenly adhered to; pour in the chopped peppers, stir well and then serve;
Three Cup Chicken Simple Version
Method 1. Cut the chicken into pieces and drain the water, then drain and set aside
Fried ginger and spring onion
Cut into smaller pieces on the basis of the big piece of chicken just now
Stir fry
Put about half a bowl of rice wine. (because I don't use much chicken)
Soy sauce, about half a bowl
Pour oil into a small half bowl, and after cooking for a while, I also added a few drops of sesame oil
Boil on high heat and start to simmer on low heat
After a while, put a few cloves of garlic in it
Continue to cover and simmer
When it is almost like this, open the lid and stir fry over high heat.
Fried Dried Tofu with Green Garlic
Ingredients: dried tofu; green garlic; pepper; sesame oil; salt; oyster sauce; soybean paste; sugar; cooking wine; oil
practice:
Sliced dried tofu, diced peppers, sliced the white part of the garlic with an oblique knife, and cut the garlic leaves into sections
Heat the oil in the pot, add garlic and chili to fry until fragrant, pour in dried tofu and stir fry
Pour in cooking wine and saute until fragrant. If the pot is still too hot, add a little water to prevent the pot from burning, add a little oyster sauce and soybean paste and continue to stir fry
Add a little sugar to make it fresh, add an appropriate amount of salt according to the degree of saltiness, pour in the garlic leaves and fry until cooked
Drizzle with sesame oil before serving
Crispy stuffed sea cucumber with salt and pepper
Ingredients: 120 heads of water and 8 pieces of Liao ginseng, 200 grams of shrimp gelatin (add 30 grams of water chestnuts), 8 onion rings, a little ginger and green onion, and a little bit of crispy pulp.
Seasoning: salt, chicken powder, two soup, seven-flavored salt, dried cornstarch, and egg white.
Make:
Wash the Liao ginseng, pour it into boiling water with ginger and green onion, and remove it for later use.
Put the second soup in the pot and bring to a boil, add salt, put in the ginseng and simmer for 10 minutes, remove and absorb the water, smear dry cornstarch inside, stuff the shrimp paste, smooth it with egg white, and steam it Steam for 7 minutes on high heat in the cabinet until the shrimp paste is mature, remove and dry.
Hang the stuffed liao ginseng with the crispy paste, deep-fry it in a 60% hot oil pan until golden brown and crispy, pick it up, raise the oil temperature, return it to the pan and fry it again, remove it to control the oil, sprinkle with seven-flavored salt, and set it on a plate.
Slightly fry the onion rings on both sides, hang the crispy paste and deep-fry until golden brown, pick up, raise the oil temperature, return to the pan and fry again, remove the oil to control the oil, sprinkle with seven-flavored salt, and serve.
Garlic Salt & Pepper Shrimp
Ingredients: minced prawns and garlic into minced garlic, sugar, salt, chicken essence, cooking wine, appropriate amount of chopped green onion, pepper or salt and pepper
Practice the shrimp to open the back, draw the thread, and wash. Add cooking wine and a pinch of salt and marinate for a quarter of an hour.
Add a little more oil to the hot pan (in order to save a little, make sure that it just covers the shrimp). After the oil is hot, add shrimp, fry for 2-4 minutes, remove and set aside
Leave the base oil, sauté the garlic until fragrant, add the fried shrimp, sprinkle with salt, sugar, monosodium glutamate and mix, you can add salt and pepper or pepper.
After mixing well, sprinkle chopped green onion out of the pan. It can be eaten beautifully, it is really good!
Green and Red Spicy Chicken
Ingredients: 4 broiler chicken legs, 3 green peppers, 3 red peppers, 10 dried peppers (the number of peppers can be increased or decreased according to the degree of spiciness), 10 cloves of garlic, 1 tablespoon of starch, 1 tablespoon of soy sauce, 1 cooking wine spoon, 1 tbsp sugar, a small amount of salt, 1 tbsp cooked sesame seeds, 1 tbsp sesame oil, oil
practice:
Chop the chicken thighs into medium-sized pieces (choose a sharp mincing knife), and use starch and salt to rub the chicken pieces evenly
Wash the red and green peppers and cut them diagonally into sections, and cut the dried peppers into sections with scissors
Chop the garlic into minced garlic, rinse it with water and drain it for later use (the mucus from the garlic washed with water will not stick to the pan, this method is mostly used when frying minced garlic in large quantities, such as a typhoon shelter)
Heat the pot, pour in a proper amount of oil (can cover the chicken pieces), when the oil is 70% hot, put the chicken pieces, spread them out, fry the chicken pieces until the surface is browned, remove and drain the oil for later use
Leave the bottom oil in the pot, add minced garlic and saute until fragrant
Add green and red peppers and dry peppers and fry together
Add fried chicken pieces, stir fry
Add soy sauce, cooking wine, sugar, salt and stir fry
Add cooked sesame and stir fry
11, pour in sesame oil and cook
Sauce crucian carp
Materials: one crucian carp (one big one, two small ones), green and red peppers (you can use beauty peppers, hang peppers, millet peppers, etc., you can choose by yourself), shallots, green onions, ginger, garlic, coriander, salt, sugar, soy sauce , balsamic vinegar, rattan pepper oil, sesame oil, cooking wine.
practice:
A crucian carp, I bought a big one today, it weighs a pound. Slaughter it cleanly and put a knife on the fish.
Marinate with salt and soy sauce cooking wine, cut the ginger into large pieces, cut the onion into sections, and put them into the fish belly.
Put it on the pot and steam it. After the water boils, time it for 10 minutes.
Prepare the ingredients while steaming the fish.
Finely chop all the ingredients.
Add 20 grams of balsamic vinegar, 15 grams of soy sauce, 15 grams of salt, 2 grams of sugar, 5 grams of sesame oil, 10 grams of rattan pepper oil and 5 grams of juice.
After the fish is steamed, take it out of the pot, and pour out the soup in the plate.
Steam the fish sauce, add the previously mixed sauce and chopped ingredients together and mix well.
Pour it evenly on the fish.
Braised Japanese Tofu
Ingredients: Japanese tofu, shiitake mushrooms, carrots, fresh shrimp, peas, salad oil, oyster sauce, soy sauce, sugar, salt, water starch.
Practice 1. Soak the dried shiitake mushrooms in warm water. Do not pour the water for soaking the shiitake mushrooms, keep them for later use;
Wash the carrots and cut them into thin slices, and blanch the peas in boiling water for later use;
The package of Japanese tofu is cut from the middle, cut into equal sections, and wrapped with starch;
Wash the fresh shrimp, peel the skin, remove the brain and remove the shrimp line, then blanch in boiling water, remove the color after discoloration, and cut into sections for later use.
The starch that wraps the tofu should not be too small. After the pan is hot, pour in the salad oil, and fry the tofu on a low heat. Be sure to fry one side before turning it over. Fry it until golden brown and remove it for later use;
Use oyster sauce, soy sauce, sugar, salt, and the right amount of mushroom water just now to make a bowl of seasoning sauce. After the pan is hot, add a little oil, add carrots and mushrooms and stir fry;
Add the spare shrimp and peas. At this time, pour in the Japanese tofu that was fried just now. Because it is fragile, it is best to flip the spoon instead of stir-frying. If there is a lot of soup at the end, add a little water and starch, and the soup can be slightly viscous.
Shredded Potatoes
Ingredients: potatoes, chili noodles, white sesame seeds, minced garlic, shredded chili peppers, salt, chicken essence, sugar, soy sauce, sesame oil
Practice: 1: Shred the potatoes and soak the excess starch.
2: Put an appropriate amount of salt and cooking oil in the pot, boil the shredded potatoes and bean sprouts in water for about 1 minute, remove and cool.
3: Add chili noodles, white sesame seeds, minced garlic, and shredded chili peppers in turn and pour hot oil, then add salt, chicken essence, sugar, light soy sauce, and sesame oil.
4: Finally, add coriander and it's delicious.
Fragrant Dried Roast Pork
Material: 150 grams of pork belly, 300 grams of dried fragrant, appropriate amount of dried shiitake mushrooms, appropriate amount of fragrant leaves, appropriate amount of cooking wine, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of dried chili, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger slices, appropriate amount of sugar, appropriate amount of garlic
practice
Cut the pork belly and dried fragrant into pieces, soak the dried shiitake mushrooms in cold water for 20 minutes, cut the garlic into pieces, and prepare the other ingredients;
Put a small amount of oil and sugar in the pot;
Slowly fry over low heat until the sugar is completely melted and the layer browns, add the sliced pork belly and stir fry;
Slowly stir fry the oil over low heat, and the surface is slightly yellow, add ginger slices, star anise, fragrant leaves, dried chili and stir fry together;
After stir-frying until fragrant, add cooking wine;
Add the shiitake mushrooms and the water in which the shiitake mushrooms have been soaked and bring to a boil, cover with a lid and turn to low heat and cook for ten minutes;
Add in the dried fragrant and cook for another ten minutes;
Add salt, pepper and other seasonings, turn to high heat, and collect the juice in an appropriate amount;
Finally add green garlic;
After stirring evenly, turn off the heat and serve directly on the table.
Tomato and Tofu Yuanzi Soup
Practice 1. Preparation materials: diced tender tofu, peeled and diced tomato, minced chives for later use
Prepare the round meat...
Add a small amount of soy flour first (dissolve with a small amount of water)
Then add the seasonings in turn: bean paste, salt, monosodium glutamate, pepper powder, egg liquid, and stir in one direction.
Add another egg to the remaining egg mixture. Add salt and beat well
Heat oil in the pot.. Pour in the eggs and fry them well, stir well
Pour boiling water into the pot. Add tomatoes and tofu. Wait for the water to boil
After the water boils.. use a spoon to drop the balls one by one
Steamed large intestine with sauerkraut
Ingredients: 720 grams of large intestine, 120 grams of sauerkraut, 6 chili peppers, 1 tablespoon of rock sugar, 60 grams of shredded ginger, appropriate amount of water, 90 grams of barbecued pork sauce, 1 1/2 teaspoons of fresh chicken powder, 1 tablespoon of salt, 3 sesame oil tbsp, 1 1/2 tbsp spicy bean paste, 1 tbsp cornstarch
practice:
Boil the large intestine with rock sugar, shredded ginger and water for 40 minutes, remove and rinse with cold water, and cut into 2-3 cm pieces for later use.
Stir the seasoning (2) evenly, and then add the large intestine segment completed in the practice (1) and mix well.
Cut the sauerkraut into small pieces, blanch them with hot water to remove the salty taste, pick them up, rinse with cold water, and drain the water for later use.
Mix the sauerkraut and practice (2) well, put it into a small plate, and then put it in a steamer and steam for 5 minutes.
Sauteed Cabbage with Bacon
Ingredients: cabbage, bacon, garlic, salt, sugar, vinegar;
Practice 1. Wash the cabbage and tear it into small pieces by hand; cut the bacon into small pieces;
Heat oil in a hot pan, add bacon slices and stir-fry until fragrant; add garlic slices and stir-fry until fragrant;
Pour in the drained cabbage and stir fry;
Add salt, a little sugar, drizzle balsamic vinegar along the side of the pot, stir well and then remove from the pot;
Honey-sauce tangerine skin chicken wings
Ingredients: 8 chicken wings, appropriate amount of oil, appropriate amount of salt, 1 green bean, 1 slice of dried tangerine peel, appropriate amount of rock sugar, a little bit of wolfberry, an appropriate amount of ginger, 3 dried red peppers, an appropriate amount of cooking wine, a small amount of peppercorns
Practice: 1. Wash the chicken wings, add salt, cooking wine and pepper to marinate for half an hour.
Boil green beans; shred ginger; dice green onion; shred tangerine peel; cut pepper into small pieces.
Heat a little oil in the pan, dry the chicken wings and fry them until golden brown on both sides.
Leave the oil in the pot, add the onion, ginger, and chili to fry until fragrant.
Add chicken wings, then add a small bowl of water, add rock sugar and dried tangerine peel, cover and cook for about 5 minutes.
When the juice is collected, add green beans and wolfberry and cook for a while, then stir well.
Braised Black Chicken with Korean Ginseng
Prepare ingredients: 10 grams of Korean ginseng, 6 red dates, 10 grams of round meat, and 15 grams of wolfberries.
Practice steps: 1. Except Korean ginseng, soak all medicines a little, remove the core of red dates, and wash them;
Wash the black-bone chicken, cut it into pieces, put it in boiling water for a while, remove it and wash it;
Put them into the stew pot together, add 1250ml of cold boiled water (5 bowls), cover and simmer for 3 hours, add a little salt to taste and serve.
Nutritional efficacy: The power of invigorating the vitality, strengthening the spleen and nourishing the lungs, and has the effect of nourishing the heart and refreshing the body, such as weak Qi, lack of energy, palpitations, chills, etc.
Spring Bamboo Porridge
Ingredients: 300 grams of rice, 2 spring bamboo shoots, 1 spring onion, a little salt and chicken essence.
Practice: 1. First, peel off the outer skin of the bamboo shoots, wash them, and cut them into thin slices; then make porridge with Jiang rice, and add the bamboo shoots when the rice grains are slightly opened.
- When the porridge becomes a paste, add salt and chicken essence, stir well; finally, cut the shallots into chopped green onions and put them in the porridge and serve.
Dry pot fish fillet
Materials: 1 grass carp, 1 zucchini, 1 lettuce, 1/2 cauliflower, 2 taels of fungus, chopped green onion, ginger garlic coriander, dried chili, 1 egg
practice:
First cut the fish into thin slices, wash and drain the water, put it in a bowl, put pepper, chicken essence, salt, cooking wine, cornstarch and eggs together, stir and marinate for 10 minutes
Pour water into the pot and boil it, add some salt, then pour in the chopped vegetables, wait for the pot to cook and pick it up for later use
Pour oil into the pot and heat it up, then fry the marinated fish fillets until the surface is slightly yellow
Put the fried fish fillets on a plate for later use, pour out the oil in the pot and leave a little oil to heat, add bean paste, minced garlic, minced ginger and stir fry
Put the boiled vegetables into the pot, stir well and add an appropriate amount of salt. Chicken essence, monosodium glutamate and sugar can be taken out of the pot and put into a bowl
Spread the fried fish fillets in a bowl, sprinkle the coriander and spring onion on top, and sprinkle some dry peppers
Pour an appropriate amount of oil into the pot and heat it, then pour it into a bowl.
dry pot cauliflower
Ingredients: 1/2 cauliflower (green stem cauliflower), 150 grams of pork, 1 piece of chopped green onion, 2 slices of ginger, 3 grams of salt or appropriate amount (adjust according to personal taste), 1/3 Haidilao Mala Hot Pot Seasoning, 1/ 3 green and red peppers (for garnish, not needed)
practice:
Prepare the seasoning bag, take one of the bags, open it for later use
Sliced pork belly, chopped green onion and shredded ginger, and green and red peppers into small pieces
Add a small amount of oil to the pot, add the pork belly, stir fry over medium heat
After the pork belly is slightly rolled up, add onion and ginger, continue to stir fry
The pork belly is slightly charred, add one-third bag of Haidilao Mala Spicy Pot seasoning, stir fry evenly over medium heat
Add cauliflower and stir fry evenly
Continue to stir fry the broken raw, add an appropriate amount of salt, stir fry evenly
Stir-fried pork blood with chives
Ingredients: leeks, pig blood, salt and cooking wine, dried peppers, onion ginger, soy sauce, sugar, chicken essence
practice:
Cut the pig's blood into pieces, wash the leeks and cut them into sections, put water in the pot, add a small amount of salt and cooking wine, put in the pig's blood and bring to a boil, cook for about 2 minutes and remove it for later use;
Put oil in a hot pan, add dried chili and saute until fragrant, turn to low heat, add an appropriate amount of minced green onion and ginger;
Stir fry the pig blood, add an appropriate amount of water to boil, add an appropriate amount of soy sauce, sugar, cooking wine, salt, and chicken essence, cook until the soup is almost dry, add the leeks, stir fry evenly, and then serve
Braised tripe with cold melon
Ingredients: 1 bitter gourd, braised tripe 300g, some oil, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon garlic, 15g red pepper, 1 ginger, 10g
practice:
Cut bitter gourd and tripe into width and length, cut red pepper into pieces, cut garlic in half, and slice ginger (Note: the tripe has been marinated in advance, it is already mature, but it is not too soft)
Heat oil in a pot, saute garlic and ginger slices until fragrant
Stir fry the tripe
Add water
Add the right amount of salt, soy sauce, oyster sauce and other seasonings, boil
Pour into the electric pressure cooker
Add bitter gourd and start the braised meat program. The time is about 20-30 minutes, depending on the electric pressure cooker of each home.
After the simmering process is completed, add red peppers and start the function of opening the lid to collect the juice to collect the juice.
Fish-flavored tofu
Ingredients: tofu, sweet potato starch, salt, pepper powder, white pepper powder, pickled pepper powder, pickled ginger powder, bean paste, vegetable oil
Fish sauce: soy sauce, vinegar, sugar, sesame oil, water starch, salt
practice
Cut tofu, sweet potato starch, salt, pepper powder, white pepper powder and appropriate amount of water to make ingredients
Heat the oil pan to 70% heat, put in the tofu coated with starch paste and fry it to shape
Fry the tofu once again, and remove the dry oil
Heat the pot, add oil and add bean paste to fry it well, add the minced pickled pepper and minced ginger and stir until fragrant
Add vegetarian broth and tofu sticks to taste
Mix the soy sauce, vinegar, salt, white sugar, sesame oil, and water starch evenly, pour it into the pot, stir evenly, the juice is thick, sprinkle with celery and serve on a plate
Tangerine Peel and Lingzhi Pork Ribs Soup
Prepare ingredients: 10 grams of dried tangerine peel, 100 grams of Ganoderma lucidum, 250 grams of pork ribs (one person).
Practice steps: Soak Ganoderma lucidum for 1 hour, cut it into small pieces, wash the ribs, drain the water, put them in water together with the prepared dried tangerine peel and Ganoderma lucidum for 1-2 hours, add a little salt to taste and serve.
Nutritional efficacy: Chenpi is slightly warm, and has the functions of promoting qi, eliminating stagnation and relieving pain. In addition to enhancing immunity, Ganoderma lucidum also has the function of soothing the nerves.
Wolfberry and Bergamot Chicken Soup
Prepare ingredients: 10 grams of bergamot, 30 grams of wolfberry, and half a chicken.
Practice steps: first soak the wolfberry for 20 minutes, wash the chicken, put the soaked wolfberry into the pot for 1-2 hours, add a little salt to taste and serve.
Nutritional efficacy: wolfberry has the effect of nourishing liver and kidney, nourishing liver and improving eyesight, bergamot can relieve pain without hurting yin, and drink it with soup, it has certain curative effect on patients with stomach pain and dizziness.
Steamed Egg with Clams
Ingredients: clams, eggs, two slices of ginger, a little green onion, sesame oil, seafood soy sauce
practice:
Buy unique clams, such as flower clams, hair clams, and clams. Best to buy meaty ones. Soak them in salt and sesame oil water for more than two hours and let them spit out the sand.
Wash the clams cleaned with sand, put them in a pot, add two slices of ginger and green onions, cook on high heat, take out the clams with one mouth, and the meat will be old after a little longer. (Don't wait for all the clams to open their mouths, then it will be too late, you can fish them out together and break them open.) Remember: don't dump the soup.
Break the eggs and add the water for cooking the clams (must wait for it to cool), the ratio is 1:1, and shake together.
Take a plate and brush it with a layer of oil (I heard that it is easy to wash the dishes, but I didn't brush it and didn't feel it was difficult to wash. Let's follow your personal pleasure hobbies). Arrange the clams on a plate, sieve the egg mixture into a bowl, the egg mixture should not be too much, just cover half of the clams. (Clams can be boiled directly in the shell, or shaved. The shell is beautiful.)
Cover the outside with a layer of plastic wrap (the plastic wrap can prevent the honeycomb custard from being steamed and the custard made is smooth), put cold water into the steamer, boil it on high heat and turn to medium heat for a few minutes, and steam it until cooked.
fire pepper
Ingredients: 2 eggplants / 2 shallots / 2 millet peppers / a little pepper / appropriate amount of salt / a little sugar / 1 ginger / 2 garlic heads / 1 tablespoon of soy sauce / 1 tablespoon of cooking wine / 1 soup of Pixian bean paste spoon/starch a tablespoon
Practice 1. Cut it for later use, wash the eggplant, remove both ends and cut into sections, then cut into strips, soak in light salt water for 10 minutes, relax the oil in the pot and heat it up, pick up the eggplant and drain the water, put it in the pot and fry it until it changes Soft, remove the eggplants, drain the oil and set aside
- Leave the bottom oil in the pot, add garlic, ginger and bean paste, red pepper rings to burst out the fragrance, put the eggplant in the pot, add the light soy sauce, stir fry the cooking wine evenly, add salt, sugar and pepper , the starch is melted in water before the pot is put into the pot, then thicken, sprinkle with chopped green onion and eat
Jellyfish head salad
Ingredients: 4 jellyfish heads, 1 cucumber, 1 tsp salt, 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp white vinegar, 2 tbsp black vinegar, 1 tbsp sugar, 1 tsp minced garlic
Practice 1. Soak the jellyfish head in water for three to four hours, and change the water two or three times in between. Then cut into pieces the size of ten yuan coin, blanch with boiling water for about ten seconds, remove and soak in ice water for later use.
Cut the cucumbers into hob pieces, marinate with sugar and salt for an hour, and squeeze out the water with your hands.
Squeeze out all the water after the water has been used, and place the cucumbers rinsed with boiling water on the bottom of the pan first.
Sauce garlic paste, soy sauce, white vinegar, black vinegar, sugar, sesame oil
Finally, pour the sauce over the jellyfish head and cucumber before serving!
Steamed Pomfret
Ingredients: 1 pomfret rice wine, appropriate amount of ginger, a little onion, a little salt, a little soy sauce
practice:
Prepare the ingredients and thaw them naturally. They are quite big. I steamed one this time.
Cut and clean, cut several openings on both sides of the body with a sharp blade.
Rub the whole body of the fish with an appropriate amount of salt and rice wine, then put some shredded ginger on the body and under the fish, stuff a few shreds of ginger into the fish belly, and marinate for about 15 minutes.
Bring to a boil over high heat, steam the fish in the steamer for about 10 minutes, turn off the heat for 5 minutes and take it out.
After steaming, pour the soup into a small bowl, and then add an appropriate amount of soy sauce for use. Heat up another pot of oil, add a little shredded carrot and ginger to burst, then pour the hot oil into the small bowl just now, mix well and serve as a sauce.
Sprinkle shredded green onion on the fish and pour over the sauce.
shredded pepper
Ingredients: 200g tenderloin, 120g pepper, 1g salt, 2g sugar, 2g dark soy sauce, 5g soy sauce, 0.5g pepper, 3g starch
practice:
Cut the tenderloin into thin strips.
Add 1g of salt, 2g of sugar, 2g of dark soy sauce, 5g of light soy sauce, 0.5g of pepper powder and 3g of starch to the shredded pork and mix well. Also cut 10g of shredded ginger for use.
Clean the peppers, wipe dry, remove seeds and tendons, and cut into filaments for later use.
Put more oil in the pot. When the oil is hot, stir-fry the ginger and the meat silky and change color. Set aside.
Leave the bottom oil in the pot, heat the oil again, fry the green peppers until discolored, and season with salt.
Finally, return the fried shredded pork to the pot, stir fry evenly and serve.
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Skewered Salmon Kimchi Rice Balls
Ingredients: a small bowl of spicy cabbage, rice, a small bowl of salmon, 1 small piece of cooked sesame, 1 tablespoon of mushroom
practice:
Chop the spicy cabbage.
Mince the salmon.
Put the warm rice into a large bowl, add salt, spicy cabbage, salmon, sesame seeds, and 1/2 tablespoon of honey.
Stir well with a spoon, and stir for a while to make the rice sticky, which is conducive to kneading into rice balls. Make rice balls of moderate size, and pinch them tightly to prevent them from falling apart during post-production.
Wash the bell peppers and cut them into slices about the size of the rice balls; wash the mushrooms and cut them into thick slices.
Mix Korean hot sauce and honey to make a brush sauce.
Put the rice balls and vegetables on the bamboo skewers and put them on a non-stick baking tray. The vegetables that are not used up can also be baked together in the baking tray. Preheat the oven in advance. Heat up and down at 200 degrees, in the middle, for 10 minutes.
After baking, remove the surface and spread the sauce, then put it in the oven and bake at 200 degrees for 5 minutes. Serve hot for best flavor.
Double Bamboo Shrimp
Material: appropriate amount of spring bamboo shoots, appropriate amount of lettuce, a little sea prawn, appropriate amount of salt, a little white pepper, a little cooking wine, a little soy sauce.
Practice: 1. Clean the spring bamboo shoots, peel and wash the lettuce.
Cut asparagus and lettuce into cubes.
Peel and clean the shrimps, pick the shrimp line, and marinate with a little salt and cooking wine. You can add an egg white and a little starch to marinate.
Pour a small amount of oil into the pot, and when it is about 50% hot, add the marinated shrimp.
Fry until discolored, drain and set aside.
Heat the bottom oil in the pot, add the diced bamboo shoots and stir fry. After adding the shrimp, cook a small amount of cooking wine, drizzle with soy sauce, season with salt and serve.
Fried Sansi
Ingredients King oyster mushrooms; carrots; onions; green peppers
Practice 1. Mince the onion and ginger, so the vegetables are shredded. Heat oil in a wok, saute onion and ginger until fragrant, add king oyster mushrooms and shredded carrots, stir fry until soft.
Add in the shredded onion and fry until soft.
Add a little salt to taste, add a little soy sauce and oyster sauce for freshness, and add some black pepper to enhance the fragrance. Finally, add the green pepper flakes, stir fry, and pour the sesame oil out of the pan