1) Cook the spaghetti first, and then drain it for later use. At the same time, wash broccoli, cut small flowers with a knife, slice garlic, and slice sausage obliquely.
2) Pour olive oil into the pot, add garlic slices and stir-fry until they turn yellow (I like to add garlic slices when the oil is still cold, so it is easier to put garlic), pour broccoli, stir-fry, add a little chicken soup, cut sausages, stir-fry until the broccoli is soft, pour cooked and drained pasta, and season with salt and black pepper, and serve.
Fried spaghetti with chicken sausage and butterfly.
Cook the spaghetti first, then drain it for later use. At the same time, wash broccoli, cut small flowers with a knife, slice garlic, and slice sausage obliquely.
2) Pour olive oil into the pot, add garlic slices and stir-fry until they turn yellow (I like to add garlic slices when the oil is still cold, so it is easier to put garlic), pour broccoli, stir-fry, add a little chicken soup, cut sausages, stir-fry until the broccoli is soft, pour cooked and drained pasta, and season with salt and black pepper, and serve.
Papaya bird's nest cup
material
1 papaya, 50g bird's nest, 50g apricots, a little apricots, crystal sugar, cream milk. A little raw flour.
Exercise:
1, soak bird's nest in crystal sugar water and steam for 15 minutes, and separate glutinous rice from sugar water.
2. Wash papaya, draw a rectangle at the top, dig out melon seeds and steam for 2 minutes.
3. Add water to the big south star and the north apricot, put them into a blender and break them, leaving a little boiled powder, and pour the rest into the pot. After boiling with slow fire, add cream milk.
4. Put the bird's nest in papaya and pour apricot juice.
skill
The heating time of papaya, bird's nest and apricot juice should be coordinated to avoid air freezing.
Doctor's opinion
Papaya and bird's nest are both spleen-invigorating and lung-moistening, and can be used for yin beauty.
Braised pork with taro
Ingredients: Pork belly (7 cm wide)
Seasoning: soy sauce, Guangdong taro, ginger juice, southern fermented bean curd, cooking wine, sugar, ribs sauce, and prince sauce.
Method: (1) Pork belly is boiled in broth for later use. Peel taro and cut into rectangular thin slices.
(2) Heat the "frying oil". First, fry the taro in a pot until golden brown, and then take it out. Add pork belly (skin facing the bottom of the pot, cover the pot cover to avoid frying oil), fry until golden brown, take out (about 3 minutes) and let it cool and slice.
(3) Put the sliced meat into a large pot, add ginger juice, southern fermented bean curd, cooking wine, sugar, ribs sauce, prince sauce and soy sauce and mix well (our taste here is salty with sweet).
(4) Prepare a medium bowl, fill it in the order of one piece of meat and one piece of taro, add the remaining materials, pour the excess gravy into the bowl, steam it for about 1.5 hours until it is rotten, pour the juice on the dish, and then pour the juice. Surround the edges with cooked vegetables.
Taro jiaozi
Materials:
2 cups of glutinous rice, 4 taro, 3 cups of plum bean 1/(black-eyed beas in American stores can be used), 3 cups of red bean 1/,a little pepper, sesame oil1teaspoon, a little onion (chopped), garlic1petal (chopped) and an appropriate amount of oil.
Stuffing:
Cantonese sausage 1 piece of equal amount of bacon, a pinch of shrimp and a mushroom.
Seasoning:
A small amount of spiced powder, gutter oil 1 teaspoon, a small amount of pepper, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of oil, a little salt 1 little sugar.
Exercise:
Wash glutinous rice and beans and soak for half an hour. Peel taro, wash, dice and oil. Heat oil in the pot, saute shallots and garlic, pour in ingredients and saute. Shake the meat (add 1 teaspoon corn starch), dried shrimps, mushrooms and seasonings. Then wrap it like brown rice and cook it for 2 hours.
Fresh fruit taro porridge
Ingredients: taro, pineapple, apple, orange, raisin.
Peel the oranges and dice the rest.
Production: Soak taro in water for 20 minutes, then pour the rest into the pot and cook for 10 minute. I like to eat something rotten and cook it for a long time. When it is almost cooked, use cold water and starch, stir it with a spoon while pouring the pot, and finally put some sugar according to your personal taste, and then take it out of the pot.
Sweet potato sago dew
Ingredients: taro, coconut milk, condensed milk line. If not, sago.
Practice: 1 Cut taro into small pieces, just the size of cube sugar (too big to be cooked thoroughly). Slice first, then cut into small pieces. If taro is big, you can only use half. If you have a pot at home, you can heat it first, add oil and a small piece of ginger, then pour in the taro pieces, stir fry a few times, and then turn off the heat. I find it strange to cook sugar water with oil and ginger. But the taro and sago cooked like that will be more fragrant. As for ginger, it seems to have the effect of expelling wind. This step can be done or not, but it turns out that the sago cooked by this step is really delicious. And adding ginger and oil won't make the sugar water greasy ~
2 Use a bowl to hold a small bowl of sago (be careful not to use too much, because sago will swell a lot after cooking. And taro sago is generally taro. Some people will soak sago first, which is absolutely impossible-once soaked, sago will spread out. Boil a small pot of boiling water. When the water boils, pour in sago. Stir constantly during cooking. At first, sago was a little cloudy, so it doesn't matter. Until the small white spot in the middle of sago becomes transparent (at this time, the whole sago becomes round and transparent), turn off the fire, cover and bake for a while.
3 supercooled river (the so-called supercooled river means that the water is so cold that the sticky sago becomes a little dry). After this process, sago becomes glittering and translucent and full. Then sago will be cooked.
4 Boil the boiling water again, add the taro, reduce the heat, and cook until the taro becomes soft and rotten. Add sago and add some sugar (brown sugar, rock sugar and white sugar, but not too much, because coconut juice or condensed milk is sweet). Add coconut milk or condensed milk until taro and sago are integrated. Turn off the fire.
Sweet potato sparerib pot
1. Wash the ribs, marinate them with soy sauce and starch, then fry them in hot oil and take them out for later use.
2. Peel the taro, cut it into four pieces, fry it in hot oil until the skin turns yellow, and take it out for later use.
3. When the oil is hot, add minced garlic, stir-fry until fragrant, then add fried ribs, add cooking wine, oyster sauce, sugar, salt and water, bring to a boil, turn to low heat, and when the taro is cooked and soft, put it in a casserole for a while.
When the soup is cooked again, just sprinkle some coriander powder.
Sichuan style crab
Ingredients: meat crab 1000g, dried pepper 50g (chaotian pepper produced in Sichuan).
Ingredients: ginger 10g, onion 5g, fresh soup 20g, tomato juice 150g, pepper powder, wet starch, etc.
Making:
1. First peel off the back shell of the meat crab with a knife, wash it, unscrew two crab claws, break it into four pieces, and then release the crab.
Cut the body into eight pieces for use.
2. Cut the dried pepper into 2cm segments, slice the ginger and cut the onion into 3cm segments.
3. Heat the pan, oil it until it is 67% mature, add the cut crab pieces and fry until the color is ruddy and set.
Yes, filter the oil for later use.
4. Put the dried peppers in hot oil until the color becomes slightly spicy, add ginger slices and onion segments, and stir-fry until fragrant.
Add the oiled crab pieces, stir fry, add fresh soup and tomato juice to the cooking wine, stew for one or two minutes, and then
Add salt, monosodium glutamate, pepper powder and wet starch and stir-fry a little. Put the pan in the pan, decorate it slightly and cover it.
Oiled crab shells, serve.