I think as long as the family is together, it doesn't matter what they eat, but happiness is the most important thing. Although I don't live with my parents-in-law, I am separated from the old man by a bowl of soup. We usually have dinner on holidays and holidays. It used to be made by parents-in-law. Now that the old man is old, I have contracted the task of cooking. Although the food I cook is not as exquisite as the hotel, my family likes it very much. The dishes I cook are clean, light and nutritious, warmer and more economical than those in restaurants. Let's take a look at the dishes I cooked today!
-Radish ribs soup-
Stew a pot of hot radish sparerib soup with fresh ribs and radish. It is delicious, sweet and nutritious. Both old people and children like to drink. In this cold weather, let's have a bowl and drink it warm. It's cold, remember to drink more soup!
Blanch the ribs, put them in an electric pressure cooker, add water and ginger slices, stew for 30 minutes, then add radish to continue stewing 15 minutes, add Lycium barbarum, salt and pepper, and you can go out!
-Fried Bacon with Artemisia selengensis-
My father-in-law loves bacon, so he left a piece specially. Fried bacon with Artemisia selengensis is a special dish in Hubei. Very delicious. When traveling in Hubei, you must try it. Now is the most tender season of Artemisia selengensis. Fresh, tender and crisp. Stir-fried bacon and drink it.
Picking and cleaning Artemisia selengensis. Soak the bacon in hot water for 2 hours and cut it into thin slices. Put oil in a hot pan, add ginger and garlic and stir-fry until fragrant, add bacon and stir-fry until discolored, add Artemisia argyi and stir-fry a few times, and add soy sauce and stir-fry evenly.
-Braised pork heart-
I called my mother-in-law the other day and heard that she often couldn't sleep well at night during this time. I went to the vegetable market today and saw that the pig heart was very fresh. They all say that eating pig's heart helps to soothe the nerves and help sleep. The pork heart is tender and crisp. Add a little sauce to marinate. The sauce is full of flavor, delicious and tender, which is more delicious than braised beef.
Cut the pig heart in half, wash it, cook it in cold water, and take it out. Take another pot, add clean water, add pork heart, add cooking wine, oyster sauce, soy sauce, rock sugar, salt, star anise, fragrant leaves, pepper and dried Chili, bring to a boil with high fire, and turn to low heat for 30 minutes. Take out the slice and dip it in, not to mention how delicious it is.
-Fried lotus root clip-
This is also a special food in Hubei province, which is made by putting meat stuffing in the middle of fresh lotus root, then wrapping it in the adjusted paste and frying it. This dish tastes crisp and tender, crispy and delicious, especially delicious. Because of the complicated technology, we only make meatballs together during the Chinese New Year. Usually, time is tight. I usually buy ready-made meatballs at the deli and heat them. Bake in the oven 15 minutes, crispy outside and tender inside, especially fragrant.
-Tangyuan-
This dish is my mother-in-law's specialty, and my children especially like it. Today, under the guidance of my mother-in-law, I also learned. Tangyuan made of meat stuffing and glutinous rice is crystal clear, soft, delicious and not greasy, and every bite is super satisfying.
1 soak the small bowl of glutinous rice for 2 hours in advance, and then pour the water. Add semi-soaked glutinous rice into the meat stuffing, add soy sauce, oyster sauce, salt, pepper, sesame oil, onion and ginger, and mix well. Then make the meat into balls, roll them in the remaining glutinous rice, wrap them in glutinous rice and steam them in a steamer for 25 minutes.
-Cold black fungus and broccoli-
These two are my favorites. Mix them together, sweet and crisp, low in fat, nutritious and delicious. You can try!
Blanch broccoli and auricularia auricula in boiling water, pick them up, add minced garlic, salt, pepper, soy sauce, balsamic vinegar, Chili powder and sesame oil, and mix well to serve!
-Fried Douchi with dried bamboo shoots-
This dish is definitely a cooking artifact. My parents-in-law are full of praise. It is crisp and smooth, and the sauce is rich. How appetizing!
This is a wild bamboo shoot picked in my hometown. Every spring, my mother will pick a lot and send it to me after drying. It is an absolutely natural green food. First soak the bamboo shoots, put oil in a hot pot, add Jiang Mo and stir-fry until fragrant, add bamboo shoots and stir-fry for a while, add lobster sauce, add soy sauce and pepper, stir-fry for a few times, add a little water and stew for 3-5 minutes, and stir-fry until dry.