First, red ginseng chicken soup
Ingredients:
Half a hen and a small red ginseng;
Accessories:
One piece of salted ginger, half a green onion, and liquor 1 spoon;
The method of red ginseng chicken soup:
1. Thaw the chicken, chop it into pieces, put ginger and green onion in the pot, add appropriate amount of water, and blanch the chicken pieces after boiling;
2. Add a little peanut oil into the pot, cut the chicken oil into pieces, and stir-fry the oil in the pot;
3. Put the boiled chicken pieces, stir-fry them over medium heat, stir-fry until the water is dry, and then add ginger and green onions;
4. Pour a spoonful of cooking wine along the edge of the pot, stir fry over high fire, add enough water, and boil over high fire;
5. After the water is boiled, put the red ginseng in the soup pot. After the fire is boiled, turn it to a small fire pot for about 2 hours;
6. Put salt half an hour before cooking, put medlar 10 minute before cooking, and put a little parsley or chives after turning off the fire.
Second, stir-fried chicken with ginger
Ingredients:
Sanhuang chicken 1 piece, young ginger 1 piece, some red and green small pepper, appropriate amount of garlic, sliced, 2 tablespoons of hot sauce;
Seasoning: 2 tablespoons cooking wine, 2 tablespoons soy sauce, a little oyster sauce and a little chicken essence;
Fried chicken with ginger:
1. Prepare Sanhuang chicken 1 chicken, wash it and cut it into small pieces;
2. Pour the oil in the pan, heat it to 70%, stir-fry the ginger, add the chicken pieces, stir-fry, add 2 tablespoons of cooking wine, and continue to stir-fry. When the water is slightly dry, add 2 tablespoons of soy sauce and stir-fry;
3. Add 2 small bowls of water. If the chicken is not the standard, cover the lid and stew for a while. When the juice is collected, open the lid, add the small pepper and garlic slices and stir fry for a while;
4. Add 2 spoonfuls of hot sauce, a little oyster sauce, stir fry together, and add a little chicken essence.
Third, steamed pork ribs with lotus root
Ingredients:
300g pork chop, 300g lotus root, 5 slices of ginger, 3 cloves of garlic, 2 teaspoons of salt and sugar 1 spoon;
Accessories:
Appropriate amount of cooking wine and appropriate amount of shallots; Lingma disturbance
Steamed ribs with lotus root;
1. Wash the pork chops, pour clean water and pork chops into the pot, boil them with strong fire, skim off the blood foam, pick them up and wash them for later use;
2. Peel the lotus root, cut it into pieces with a hob, and slice ginger and garlic for later use;
3. Add water to the pot, boil it, then add chopped pork chops, ginger, garlic slices, salt, sugar and cooking wine, turn off the fire and pour it into a big bowl;
4. Put the lotus root ribs in a steamer, and choose the meat steaming mode. The default temperature is 100 degrees, and it takes 45 minutes.
5. Open the steamer, serve the lotus root ribs and sprinkle with chopped green onion.
Fourth, steamed eggs with clams
Ingredients:
200 grams of green clams and 3 earth eggs;
Accessories:
Salt, 3 slices of ginger, 2 teaspoons of sesame oil, half a tablespoon of soy sauce and chopped green onion;
Steamed eggs by clams;
1. Put the clams in clean water, add proper amount of cooking oil, and keep them for 2 hours to make them spit out sediment;
2. Heat 2 bowls of hot water, add 3 slices of ginger and salt. After the water boils, put the clams and stir them. When the clams are opened, remove them quickly.
3. After all the clams are fished out, let it stand still with boiled clam soup, air it until it is warm, and filter out ginger and sediment;
4.3 eggs are broken up, and the egg liquid and boiled clam water are mixed and beaten evenly at the ratio of1:1or1:1.5;
5. Put the cooked clams into the sifted egg liquid bowl, cover the surface with plastic wrap, and stick a few small holes with toothpicks. After boiling the water in the steamer, turn to medium heat. Put the bowl on. Cover the lid tightly and steam for about 8 minutes. Before eating, pour sesame oil and light soy sauce and sprinkle with chopped green onion.
Five, zucchini scrambled eggs
Ingredients:
Half a zucchini, 2 eggs and carrots;
Accessories:
Chopped green onion, 2 tablespoons vegetable oil, salt 1 teaspoon liquid, soy sauce;
Scrambled eggs with zucchini:
1. Wash zucchini, cut into thick slices, slice carrots, cut chopped green onion, break eggs, add salt and stir well for later use;
2. Hot pot hot oil, saute chopped green onion;
3. Pour the egg liquid over low heat, stir-fry until it is 78% mature, and serve it for later use;
4. In a hot pot, add a spoonful of vegetable oil, stir-fry the carrot slices slightly, pour in the zucchini slices, add salt, stir-fry the zucchini slices, slightly change color, and pour in the eggs and stir-fry until fully cooked;
5. Add a little soy sauce before cooking to improve color and taste.