Cooking rice soup with pumpkin and millet.
material
Millet, pumpkin, potato, salt, sesame oil, coriander and shallot.
working methods
1.A？ Trilogy? One: Soak millet, the purpose is to make millet absorb water, fully expand and increase elasticity.
2. Put the millet into the container, add the water that has not touched the millet, and stir it with chopsticks a few times.
3. Pour off the water, add clear water without millet and soak for about 10 minute.
4. After10 minutes, pour out the water again and leave the millet for later use.
5.B？ Trilogy? Second: Do you want to cook millet? Boil water, stir for three times, cover the pot and stir for three times? The principle of. It is necessary to boil the millet with boiling water. After the millet is put into the pot, be sure to stir it with a spoon for three times, then cover it, boil it with high fire, open the lid and stir it for three times, so that the millet will not sink after it is put into the pot.
6. Put enough water in the pot and bring it to a boil.
7. Part A: Put the soaked millet into the boiling water pot.
8. Stir the millet three times in one direction with a spoon.
9. Cover the pot and let the fire boil again.
10. Open the lid and stir the millet three times in one direction with a spoon.
1 1.C？ Trilogy? Third: Braised millet. Be sure to simmer in a casserole, and the stewed rice will be fragrant.
12. Pick up the millet with a colander and twist the rice with your hands. I feel that the millet is hard and medium-cooked.
13. Pick up the millet with a colander and put it in the casserole.
14. Level the surface of millet with a small shovel.
15. Scoop in two spoonfuls of cooked millet soup.
16. Cover the pot and simmer for about 5 minutes.
17. stew until the millet is cooked and there is no hard heart.
18. Wash shallots and coriander and cut into powder.
19. Put chopped onion and coriander into the pot.
20. Stir well with a spoon.
Method of frying meat with Jin cuisine
material
Meat, garlic moss, red pepper, onion ginger, onion, corn flour, water, soy sauce, vinegar and oil.
working methods
1. Shred the meat, fully stir with cornstarch, water and soy sauce, and marinate. Shred onion and ginger, shred onion and red pepper, and cut garlic moss into sections.
2. Hot pot, stir-fry shredded onion and ginger first, then stir-fry shredded pork quickly, and then take out the pot after the surface changes color.
3. Keep the remaining oil of the fried meat and continue to fry other dishes. Put the onion first, wait until the onion is a little soft, then put the garlic moss. Finally, put the shredded pork and shredded red pepper into the pot and stir-fry evenly, and add a proper amount of salt to taste.
4. finally, pour a little vinegar, which is really hard to get. Just stir-fry it evenly.
skill
This dish won't feel like sweet and sour pork because of vinegar. The sour taste is not heavy, mainly vinegar. I want to eat meat this season, but I'm afraid of being greasy, so it should be good to try it.
Regional Classification of Shanxi Cuisine
Shanxi cuisine, also known as Shanxi cuisine, can be divided into Jinzhong cuisine, Southwest Shanxi cuisine, Southeast Shanxi cuisine and North Shanxi cuisine. [4]
Jinzhong cuisine, centered on Taiyuan, the provincial capital, is a well-known private cuisine in Taigu, Pingyao, Qixian and other places with relatively developed commerce during the Ming and Qing Dynasties, and has absorbed the cooking methods of other cuisines (mainly Shandong cuisine), and gradually formed a set of unique local cuisines.
Southwest Shanxi cuisine is represented by Linfen and Yuncheng. The taste of dishes is spicy, sweet and slightly sour. The cooking methods they are good at are frying, frying, stewing and cooking soup.
Southeast Shanxi cuisine is represented by Changzhi and Jincheng. Cuisine is good at techniques such as smoking, soup, marinating, burning, stewing and steaming. The representative works are the top ten bowls with high level, especially the most authentic ones in Shi Mei.
Northern Shaanxi cuisine is represented by Datong and Xinzhou. Due to the special geographical location, unique cooking methods such as roasting, roasting, stewing, stewing and rinsing have been formed. Heavy taste, strong oil and salty taste are typical characteristics of northern Shaanxi cuisine.
In addition, the series of vegetarian dishes represented by Wutai Mountain are mainly Buddhist dishes with mushrooms, various fungi and vegetables from Taiwan Province, which embodies the characteristics of vegetarian dishes in one of the four holy places of Buddhism and has been highly praised by people in the catering industry.
Articles about Shanxi cuisine:
1. Delicious Shanxi noodles
2. jiaozi's recipe for beef.
3. Different methods of Shanxi noodles
4. The common practice in Daoxiao Noodles.
5. There are three kinds of delicious fish heads.