First, steamed ribs with garlic.
Pork ribs are suitable for all ages, such as braised pork, sweet and sour pork and baked pork in sauce. This garlic-flavored sparerib is quite unique, and its taste is not that strong. After absorbing the smell of garlic, it is fragrant but not greasy, and it is really delicious.
Ingredients: ribs, garlic, shallots and pumpkins.
1, chop the ribs into small pieces, then rinse them with clear water, rinse them in a pot with cold water, add onion and ginger cooking wine, boil them over high fire, and take them out for 2 minutes and rinse them off.
2. Peel the pumpkin, cut it into thick slices, and put it in the plate in advance. Cut more garlic into minced garlic.
3. Pour oil into the pan, add minced garlic when the oil is hot, stir-fry until fragrant, add light soy sauce, oyster sauce, sugar and soy sauce, stir-fry evenly, stir-fry and pour ribs, grab them evenly, add a spoonful of starch, and marinate for 10 minute.
4. Spread the marinated ribs on the pumpkin and steam in a steamer for 30 minutes.
Second, steamed fish with vermicelli.
This dish is a very simple fast food. Cooking is simple, but it has a strong flavor. Delicious vermicelli with delicate fish is super delicious.
Ingredients: Basha fish, vermicelli, shallot, garlic and red pepper.
1, Basha fish is cleaned, then cut into small pieces and marinated with salt, pepper and cooking wine 10 minutes.
2. Soak the vermicelli in advance, cut the garlic into minced garlic, stir-fry in a pot, add soy sauce, oyster sauce and white sugar and stir-fry evenly for later use.
3. Add some soy sauce and cooking oil to the soaked vermicelli, mix well, spread it on the bottom of the plate, then spread the marinated fish, finally add garlic, steam it in a steamer for 10 minute, sprinkle with chopped green onion, millet pepper and hot oil, and sprinkle with a little steamed fish and soy sauce.
Third, steamed beef with fungus.
Eat more beef in winter, because beef is low in fat and rich in protein, which can replenish energy. And beef tastes good, both nutritious and satisfying.
Ingredients: beef tenderloin, fungus, coriander and red pepper.
1. Wash the tenderloin, cut it into thin slices, and then knock it with the back of a knife, so that the fascia can be broken, which is easier to cook and tender. Then add soy sauce, cooking wine, oyster sauce, pepper and cooking oil, mix well and marinate for 10 minute.
2. Soak the fungus in advance, then put it in water for 2 minutes and remove it.
3, blanched fungus, put it on the bottom of the plate, then cover with beef, steam in the pot for 15 minutes, sprinkle with coriander and red pepper, and pour a little hot oil.
Fourth, steamed eggs with broccoli.
I gave this dish a meaningful name, called "Birds Return to the Nest", which is light and full of umami flavor. If you entertain guests on holidays, this dish is a good choice, beautiful and delicious.
Ingredients: broccoli, quail eggs, flour, eggs and starch.
1. Wash the broccoli, fry it in boiling water for more than ten seconds, and add a little salt and cooking oil to make it greener.
2. Chop it on the chopping board after cooking, put it into the pot, beat in 1 eggs, add proper amount of flour, starch, salt and pepper, stir well and knead it into balls.
3. Spin a nest in the middle of the ball, then put a quail egg, steam it in the pot for 10 minutes, eat it directly after taking it out of the pot, or dip it in your favorite juice.
Five, steamed cauliflower
We usually stir-fry flowers, and make a dry pot with some pieces of meat. It's delicious, but it tastes heavy. If you like light cauliflower, this steamed cauliflower is very good. Cauliflower is crisp, light and not greasy.
Ingredients: cauliflower, red bell pepper, onion and garlic.
1, cut the cauliflower into small flowers, and then soak it in salt water for 10 minutes, so it is cleaner to clean. After washing, put it in a steamer and steam for 5 minutes.
2. Pour the oil into the pot. When the oil is hot, add minced garlic and red pepper and stir-fry until fragrant, then add salt, sugar and chicken essence a few times, and finally add dilute starch and stir-fry until slightly sticky.
3, steamed cauliflower, put it on a plate, bud up, and then pour in the fried juice.
Six, meat stuffed mushrooms
Classic home cooking, fresh meat stuffing absorbs the delicacy of mushrooms, tastes particularly fragrant, bite by bite, is very enjoyable, suitable for all ages.
Ingredients: pork stuffing and mushrooms.
1. Chop pork belly into minced meat, then add minced onion and ginger, and stir evenly with soy sauce, salt, cooking wine, pepper, egg white and starch.
2. Cook the mushrooms in boiling water for 2 minutes, then squeeze out the water, then pat a little starch on one side of the mushroom root to make the meat stick together well, add a proper amount of meat, and smooth the edges with a spoon.
3. After everything is finished, put it in a steamer and steam for 10 minute. Pour some hot oil, then some steamed fish and soy sauce, sprinkle with chopped green onion and medlar.