When I was a child, my mother always cooked a salty and delicious home-cooked meal for us around the stove. Although it is not as delicious as a restaurant, there is mother's love in it. When I grow up, I go to work in other places and seldom eat the meals cooked by my mother. Every time I go home, I still see my mother busy in the kitchen, cooking delicious food that we love. Mother's Day is coming. I will share six home-cooked dishes with you and cook them for my mother alone. Favorite friends hurry to collect it!
The meat of perch is fresh and tender, and it is rich in nutrients such as protein, calcium and iron. On Mother's Day, I will cook steamed bass for my mother, which is delicious and delicious.
1. Prepare ingredients:
Prepare a fresh bass, which has been slaughtered. First cut along both sides of the back, because the meat on the back is thicker and easier to steam, and then cut from the abdomen to let the fish unfold.
2. Pickled fish:
Put the onion on the bottom of the plate and the ginger on the back of the fish to keep the original flavor of the fish as much as possible. It should be noted that salt is not allowed, which will make the water in the fish lose. Onion and ginger can avoid the fishy smell and increase the umami taste, and cooking wine can also be preserved.
3. Start steaming:
Steaming is a very important step, paying attention to the width of water, flourishing fire and sufficient steam. Therefore, it is necessary to burn the whole fire, and you can't carry the pot in the middle, otherwise the meat is not tender enough. After the steamer is put into the atmosphere, the perch can be steamed for about 7 minutes, and the meat tends to get old after steaming for a long time.
Shred onion, ginger and red pepper, and soak in water for a while.
After the bass is steamed, pick out the ginger slices and onion segments and pour out the soup inside, which is particularly fishy. Be sure to pour it clean, pour in steamed fish sauce, add shredded onion, shredded ginger and shredded red pepper, and finally add 200-degree hot oil to stir. A steamed bass with fresh meat is ready.
Pig's trotters are rich in collagen and protein, and have the functions of enriching blood, moistening skin and delaying aging. Cook a dish for mom on Mother's Day to keep her young forever.
1. Prepare ingredients:
Prepare three pig's trotters, scrape off the residual pig's hair with a knife, then wash the pig's trotters, split them in the middle and chop them into even small pieces for use.
Cut some ginger slices and put them together with onion slices. Grab two star anises, a few dried peppers, a few peppers, a piece of cinnamon, a piece of ginger and a few fragrant leaves for later use.
2. Blanch the trotters in water;
Put the cold water from pig's trotters into the pot, and pour a proper amount of cooking wine to remove the fishy smell. After the water is boiled, remove the floating foam from the pot, blanch for about 3 minutes, dump the trotters, rinse them with clear water, and drain the water for later use.
Start cooking:
Add a little base oil to the pot, add a handful of rock sugar, break the rock sugar with a spoon, and continue to stir with low heat until all the rock sugar melts. When the sugar juice is reddish brown, pour the pig's trotters into the pot and stir fry quickly, so that the sugar color is evenly wrapped on the surface of the pig's trotters.
Stir-fry onion, ginger and other seasonings for a few times, add a spoonful of Chili sauce to stir-fry the flavor, pour in some cooking wine to remove the fishy smell, pour in appropriate amount of water, add 3 grams of salt, a little sugar to refresh, 2 grams of pepper, 5 grams of soy sauce 10, ribs sauce, and simmer the soup 1 hour after boiling.
1 hour later, pick out the seasoning in the pot, add a little chicken powder to taste, and turn to high heat to collect juice. When the soup is almost dry, pour in a little bright oil to brighten the color, sprinkle with chopped green onion, and make the pig's trotters with rose sauce.
Shrimp meat is delicious and nutritious, which belongs to high protein and low fat food. Astaxanthin in shrimp is a powerful antioxidant, far exceeding vitamin E, which can effectively resist aging.
1. Prepare ingredients:
Prepare 500 grams of fresh shrimp, cut off the whiskers and legs of the shrimp, pick out the shrimp line in the third section of the shrimp meat with a toothpick, and cut a knife on the back of the shrimp, which will be easier to cook and taste better.
2. Sauce:
Put 2g pepper and 3g sugar into a bowl, pour in a proper amount of light soy sauce and cooking wine, and stir well to mix the seasonings completely.
Cut some shallots, shredded ginger and coriander for later use.
Start cooking:
Put a vegetable oil pan in the pot. When the oil temperature is 50% hot, add the processed fresh shrimp, fry the shrimp oil slowly on low heat, and fry one side on the other side for about 3 minutes. When a large amount of shrimp oil flows out, add ginger and shredded onion ginger, and continue to fry onion ginger with a small torch.
Squeeze out the shrimp oil with a spoon, so that the dish is more delicious. Pour a proper amount of cooking wine to remove fishy smell, and pour it into the prepared bowl. After the fire boils, turn to low heat and stew for 5 minutes, so that the prawns can absorb the soup and taste. When stewing, always shake the pot to avoid bottoming out.
After 5 minutes, the soup will be thick and evenly wrapped on the shrimp meat, and you can take it out of the pot and put it on the plate. Finally, sprinkle with coriander and white sesame seeds, and a fresh and delicious braised prawn is ready.
Purple cabbage is one of the few purple vegetables, which contains a lot of anthocyanins, vitamin C and vitamin E, and has the functions of skin care and nutrition supplement.
1. Prepare ingredients:
Shred cucumber, coriander, green pepper and millet pepper. These are mainly used to match colors and choose whatever you like.
Prepare half a purple cabbage, remove the hard root in the middle, cut it into filaments, and eat it with it. Rinse with clear water several times to remove the floating color on the surface, so that it will not turn black and taste more brittle. Put it into a pot, sprinkle some salt and mix well, and seal it with plastic wrap for 10 minute, in order to kill the water in the purple cabbage, so as not to generate water when stirring, and it can also be used.
2. Blanch the shredded green pepper in water;
Boil half a pot of boiling water, add shredded green pepper and heat it slightly. Raw shredded green pepper tastes spicy, and it will take 3-5 seconds. Take it out for later use.
3. Seasoning:
After the purple cabbage is soaked, pour in some white vinegar and mix well to prevent discoloration. Take out the purple cabbage, squeeze it dry and put it in the vegetable-dressing basin. Add appropriate amount of chicken powder, sesame oil and soy sauce, add shredded green pepper, minced garlic, millet pepper, coriander and cucumber, stir well in a basin, sprinkle a pinch of white sesame seeds and continue to stir well. A crisp and fragrant cold purple cabbage is ready.
Lettuce is a common vegetable, which has a crisp taste and is rich in vitamins, minerals and other nutrients, and can effectively excrete garbage toxins from the body.
1. Prepare ingredients:
Prepare some lettuce, cut off the roots, break off the leaves one by one, wash off the sediment on them, and control the water for later use.
Cut some minced garlic and millet pepper for use.
2. Sauce:
Pour half a bowl of clean water into the bowl, add 10g oyster sauce, 10g soy sauce, 2g salt and a little starch, and stir well for later use.
Start cooking:
Boil water in a pot and add a little vegetable oil and salt. After the water is boiled, put the lettuce leaves in the pot and blanch for no more than 10 second. When the lettuce becomes soft and slightly blanched, pour it out and quickly put it in cold water to cool. This can prevent lettuce from turning black and keep its crisp taste. After the lettuce is cooled, put it on a plate for later use.
Heat the oil in the pan, add minced garlic and red pepper, stir-fry until fragrant, pour in the prepared juice, bring to a boil over high fire, and pour the juice evenly on the lettuce. A crispy and delicious lettuce in oyster sauce is ready.
As the saying goes: "Eclipse three dates, and live forever". Jujube is rich in vitamins and has the reputation of "natural vitamin pills". Tremella fuciformis has the functions of whitening, lightening spots and rejuvenating skin.
1. Prepare ingredients:
Prepare a tremella, put it in a basin and soak it in water. After soaking, cut off the roots and cut into small pieces of uniform size for use.
Prepare 8 red dates, rub them repeatedly, and then take them out for later use.
Prepare a handful of medlar and soak it in water.
Prepare 20 grams of rock sugar and put it in a basin for later use.
2. Start boiling:
Take out the casserole, pour the tremella and red dates into the casserole, add appropriate amount of boiling water, the tremella scalded by boiling water is softer and more tender, cover the pot, and simmer 1 hour.
1 hour later, the tremella has been stewed very soft and rotten. Pour in crystal sugar and soaked Lycium barbarum, cover the pot and continue to stew 10 minutes. Lycium barbarum can't be stewed for a long time, but it is easy to stew.
10 minutes later, the crystal sugar has completely melted and the tremella in the casserole is crystal clear. Stew until the soup is thick, then turn off the heat, and a nourishing soup of rock sugar, white fungus and red dates will be ready.