Autumn health recipe: sweet and sour pot with meat
Ingredients: pork
Accessories: onion, ginger and garlic
Seasoning: salt, sugar, cooking wine and pepper.
Practice of pasting meat in sweet and sour pot:
1. Sliced pork, pickled with salt, sugar, cooking wine and pepper powder;
2. Prepare a sweet and sour juice (a mixture of sugar, vinegar, starch, pepper water, salt, soy sauce and cooking wine);
3. Pour an appropriate amount of oil, put the meat slices in after hanging a layer of paste, and remove and drain the oil after discoloration;
4. Saute shallots, ginger and garlic in the oil pan, then pour in sweet and sour sauce to boil, add meat slices and stir fry a few times ~
Autumn health recipe: fried tofu
Ingredients: tofu brain minced meat.
Accessories: two pieces of shrimp skin, Jiang Mo with red onion.
Seasoning: salt, sugar, oyster sauce, monosodium glutamate, soy sauce, starch and pepper.
Fried method of oil tofu;
1. Add salt, sugar, monosodium glutamate, oil, starch, ginger and chopped green onion into minced pork and stir well; Add shrimp skin and mix well for later use;
2. Use half a bowl of water, add soy sauce, oyster sauce and chicken essence, and mix well to make a sauce for later use;
3. Wash and drain the oily tofu slightly, poke a small hole with pointed chopsticks (don't break the bottom to avoid revealing the stuffing), and brew it into prepared meat stuffing;
4. Brush a thin layer of oil on a non-stick pan, put down the stuffed tofu meat and fry it slowly until golden brown;
5. Fry the tofu upside down, pour in the sauce just prepared, turn the fire up a little, cover the pot and simmer for half a minute; Finally sprinkle some pepper.
6. Pick up tofu with chopsticks and put it on a plate. Finally, pour the soup on it. Sprinkle some chopped green onion for decoration.
Autumn health recipe: braised hairtail
Ingredients: hairtail
Accessories: shredded onion, shredded ginger and sliced garlic.
Seasoning: soy sauce, vinegar, Shaoxing wine, sugar, pepper, oil soup.
Braised Hairtail in Brown Sauce
1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.
2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot for later use.
3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well.
Production skill
Small stickers:
Zanthoxylum bungeanum oil can be made by ourselves. Add oil to the wok, stir-fry the Zanthoxylum bungeanum with slow fire, turn off the fire when it smells, and skim off the Zanthoxylum bungeanum granules. Fresh soup can be replaced by chicken powder and water.
Autumn health recipe: fried beef with black pepper
Ingredients: beef hind leg meat
Accessories: onion, red sweet pepper, green pepper and fresh ginger slices.
Seasoning: oyster sauce, soy sauce, salt, sugar, monosodium glutamate, black pepper, baking soda, yellow wine, water starch edible oil.
Method for frying beef with black pepper
1-4, beef is beaten first; Add a little soda, salt, sugar, soy sauce and a little yellow wine to beef slices and mix well;
5-6. After stirring evenly, add a proper amount of water starch, then grasp the meat repeatedly by hand, and then add a little water to continue to grasp it evenly, so that the water can be fully absorbed into the meat until the meat becomes sticky;
7-8. Mix the bowl juice in advance, but don't put starch. First, pour the appropriate amount of oyster sauce and soy sauce into a bowl;
9- 1 1, add a little yellow wine, then add a little white sugar and monosodium glutamate and mix well for later use (because the meat is salty, no salt can be added);
12- 14, heat the wok, inject a proper amount of cooking oil, stir-fry the beef slices when the oil is hot, then stir-fry over high fire until the beef has a burnt flavor, add onion and stir-fry, then sprinkle chopped black pepper and continue to stir-fry over high fire;
15-65438+ Stir-fry this dish for less than 5 minutes, and the tender beef will be cooked, hehe!
Autumn health recipes: the practice of frying kidney flowers
Ingredients: pork tenderloin, green pepper and carrot.
Accessories: A: dried chili, red chili, ginger, garlic and sesame oil.
Seasoning: B: cooking wine, soy sauce, vinegar, salt, sugar, water starch and chicken essence.
The practice of frying kidney flowers
1. Wash pork tenderloin, split it in two, remove the white tendon and dark red waist, cut it with a flower knife and slice it.
2. Soak the cut kidney flower in clean water with prickly ash particles for about 15 minutes, then take it out and drain it.
3. Cut green peppers, carrots, ginger and garlic, and chop up dried red peppers.
4. Take a small bowl, mix all the ingredients in seasoning B, and mix well to make juice for later use.
5. Add hot oil to the hot pot. When the oil is hot, add Jiang Mo, minced garlic and pepper and stir-fry until fragrant. Pour in the drained kidney flower and stir-fry until it changes color. Take it out for later use.
6. Reheat the remaining oil in the pot, add green peppers and carrots, stir-fry until cooked, pour in the exploded kidney flower, pour in the prepared juice, stir-fry quickly and evenly, and sprinkle with a little sesame oil.
Tips:
The white tendons and dark red parts in the waist flower are the root of the odor of the waist flower and must be removed.
The second step is to deodorize the kidney flower again and don't save it.
The key to delicious kidney flower is odorless and tender enough. To achieve the above two points, the odor is basically gone. As for tender, you only need to pay attention to the fact that when the kidney flower is put into the pot, the whole process will be fried quickly, so just do it quickly and don't fry for a long time. . . This is also the reason why I want to adjust the juice in advance: to save time.
Autumn health recipes: garlic seedlings, cooked pork.
Material: 500 grams of pig hind legs.
Accessories: ginger 1.
Seasoning: Yongchuan Douchi 1 tablespoon of yellow wine 2 teaspoons.
Practice of cooking pork with garlic seedlings
1. Heat the clean pot, hold the lean meat by hand, and make the pigskin stick to the bottom of the pot. When the pigskin is golden yellow, take it out and scrape it under water.
2. Take a clean pot, inject water that can submerge the meat, add ginger and garlic slices, onion segments and pepper to boil, and boil out the fragrance.
3. Cook the pork in the pot until the chopsticks can penetrate, take it out, and immediately put it in the freezer for 3 to 5 minutes.
4. Ginger and garlic are cut into foam; Cut the green garlic seedlings into horse ears.
5. Chop watercress and lobster sauce.
6. Take the pork out of the quick-freezing room and cut it into thin slices when it is cold outside and hot inside.
7. Put the oil in the wok, put the meat slices into the wok, add the watercress, fermented bean paste and yellow wine and stir-fry until the meat slices roll into a nest.
8. Push the meat to the side of the pot and add ginger and garlic to stir fry.
9. Add the sweet noodle sauce, stir-fry the soy sauce and chicken powder until the taste is even, depending on the situation, whether to add salt.
10, add green garlic and stir-fry until broken.
Tips:
1, the pot must be boiled, so as to seal the water inside and make the food more moist.
2. Before cooking, it's best to put ginger slices, garlic slices, onion segments and pepper granules into water to make them fragrant, and then put the meat into cooking.
3. When frying, if you use rapeseed oil, you can better match the meat slices.
4. If you can't buy hind leg meat, use pork belly.
Autumn health recipe: sweet and sour lotus root pills
Ingredients: lotus root, half root of seaweed, 5 pieces of minced meat (the rest is about 80g).
Accessories: 2 shallots, 2 ginger, salt, cooking wine, sesame oil, flour and 3 spoonfuls of eggs, 1.
Seasoning: 200 grams of edible oil.
Preparation method of sweet and sour lotus root pills:
Preparation: Marinate the meat stuffing with cooking wine, wash the shallots and ginger, and make them into chopped green onion and shredded ginger. Wash dried seaweed and soak it in warm water for 10 minute.
1. Wash the lotus root, scrape off the skin, cut it in half, cut it into coarse pieces with a knife, then pat it loose with the back of the knife and chop it up;
2. Add the soaked dried seaweed and marinated meat stuffing into the lotus root paste, and add some chopped green onion and shredded ginger to make exquisite stuffing;
3. Put the stuffing into a conditioning basin, add flour and 1 egg, sprinkle with appropriate amount of salt, and add sesame oil and mix well;
4. Put the cooking oil in the pot. After the oil is heated to 60%, knead the stuffing into balls of the same size, fry in an oil pan until golden brown, and take out and drain the oil;
5. Leave the bottom oil in the pot, add chopped green onion, shredded ginger and garlic slices, saute with soy sauce, balsamic vinegar and white sugar, cook for a while, then rush into hot water, add lotus root pills and simmer for about 5 minutes;
6. Collect the soup over high fire, and finally pour in the water starch and thicken it, and stir well, then serve.
Tips:
Go on the market this season and collect these simplest raw materials. In order to make sweet and sour lotus root pills delicious and visible, the basic materials should be mixed and chopped first, so that the exquisite and integrated stuffing can produce such a taste; Second, pay attention to the proportion. The proportion of meat stuffing to flour, lotus root paste and other ingredients should be balanced. After six steps of stuffing, frying, boiling and mixing, the finished dish can be crispy and appetizing.
Healthy autumn recipes: pineapple goo goo meat
Ingredients: peeled pork belly 300g, canned pineapple100g.
Accessories: coriander root carrot skin onion skin celery leaf egg white 1.
Seasoning: starch 4 tablespoons original tomato sauce 1 tablespoon white sugar 2 tablespoons salt cooking wine 1 tablespoon white vinegar 1 tablespoon edible oil.
How to cook pineapple with meat;
1. Cut the meat into pieces about two centimeters square, add a little salt, cooking wine, 1 tablespoon starch and half an egg white paste for curing.
Add two coriander roots and a little onion, then grab them with your hands, rub them into the meat as much as possible, and marinate for about a quarter of an hour.
2. Cook carrot skin, celery leaves, onion and parsley root in a small amount of water for 5 minutes.
3. Roll the marinated meat in corn starch to cover it with starch.
Then hold it in the palm of your hand and let the starch stick firmly to the meat, and the meat will become round.
4. Put the meatballs in a 50% hot oil pan, fry them until the skin is slightly yellow, and take them out.
5. Re-fry all the meat pieces, put them in a 60% hot oil pan again, fry until the skin is hard and golden, take them out and drain.
6. Put 1 tbsp oil in the pot, add tomato sauce, stir-fry for about 1 min, and stir-fry the red oil.
7. Add sugar and fry together.
8. Pour in 3-4 portions of vegetable soup.
9. Add salt to boil water starch. The sauce in the pot is thick, bright and red. Finally add white vinegar and mix well.
10. Add the fried meat and pineapple, turn it over a few times, and let the sauce in the pot be covered with meat and pineapple.
Healthy diet in autumn: fresh shrimp and fungus slippery eggs
Ingredients: shrimp, fungus and eggs.
Accessories: onion and ginger
Seasoning: cooking wine starch salt
The practice of sliding eggs with fresh shrimp and fungus;
1. Fresh prawns are cut and shelled from the back. Add ginger slices, chopped green onion, cooking wine and starch to marinate 15 minutes.
2. Soak the fungus, wash it and select it.
3. Two free-range eggs.
4. play well.
5. Take the pot, put the oil and pour the eggs.
6. Take out the scrambled eggs.
7. Re-start the pot, add oil, add chopped green onion and stir-fry.
8. Add the marinated shrimp and stir-fry for half a minute.
9. Add fungus and continue to stir fry. When the shrimp turns red, pour in the original fried eggs and add some salt. You can cook.
Autumn health recipe: steamed chicken with taro
Ingredients: Huang San chicken, half Cordyceps militaris, 5g, Lipu taro.
Accessories: 5 grams of Lycium barbarum, 5 pieces of mushrooms and 5 pieces of onion and ginger.
Seasoning: salt, cooking wine, fresh soy sauce in June.
Steamed chicken with taro:
1. Wash the chicken and chop it into dominoes.
2. Take 5g of Cordyceps militaris and 5g of Lycium barbarum.
3.5 dried mushrooms, scallions and ginger slices.
4. A taro in Lipu.
5. Add cold water to the chicken nuggets, bring them to a boil, and remove blood foam and impurities.
6. remove.
7. Peel the taro in Lipu and cut it into thick slices.
8. Simply rinse Cordyceps militaris and Lycium barbarum with cold water, pour it out, and then add the second bubble. Dried mushrooms are also soaked.
9. Take a slightly larger bowl and spread the taro slices at the bottom of the bowl.
10, put the soaked chicken, add some shredded onion and ginger, and add a spoonful of salt.
1 1, pour in 3 spoonfuls of cooking wine.
12, appropriate amount of fresh soy sauce in June.
13, dried mushrooms are also coded on it.
14. Finally, put the soaked Cordyceps militaris and Lycium barbarum together with the soup and water into a bowl.
15, put enough water in the steamer and put the bowl in.
16, cover the pot, steam over high heat first, then turn to low heat, steam over water for 40 minutes-1 hour, and the smell of chicken will float out, which is basically good.
Autumn health care recipe: the practice of mixing pea seedlings with dried incense
Ingredients: pea seedlings
Accessories: dried incense
Seasoning: salt, sugar, chicken essence and sesame oil.
Practice of mixing pea seedlings with dried incense
1. Soak pea seedlings to drain water, and rinse dry peas with water.
2. put water in the pot and add a little salt to the water.
3. Drop a few more drops of cooking oil.
4. Turn off the fire, put the pea seedlings into the boiling water in the pot, stir them with chopsticks, and take them out after fifteen seconds.
5. After the blanched pea seedlings are scattered and cooled, squeeze out the water.
6. Dry and chop.
7. Put it into the boiling pot of cooked pea seedlings, blanch, remove, drain and let cool.
8. Put the cold pea seedlings and dried peas into a large basin, add refined salt, a little sugar and chicken essence and mix well, drop a few drops of sesame oil and mix well to serve.