Ingredients: red beans 1/2 cups (90g) and long glutinous rice 3 cups (500mg).

Accessories: 4 cups of water

Seasoning/gravy: salt, fried black sesame.

manufacturing process

1. Wash the red beans, add 4 cups of water to boil, cook for 10 minutes on medium heat, then turn off the heat and let it cool.

2. Wash and drain the long glutinous rice, mix it with the red bean soup made by 1 (it is already cold), soak it for about 1 hour, and then put it in a rice cooker to cook.

3. But if you don't have time, you don't have to soak 1 hour (bubble 1 hour will be more beautiful).

Sprinkle a little salt and black sesame seeds on the rice when eating.

Japanese fried pork chop

Ingredients: [main ingredients]: muscle 150g, Chinese cabbage 1/4, Chinese cabbage leaves 1, tomato 1.

[Accessories]: low-gluten flour, egg 1, bread flour, apple (small) 1/2, corn flour.

[Seasoning/marinating]: juice 50cc, ebony 100cc, tomato sauce 50cc, Chili sauce 1 and 1/2 teaspoons (HaoChi 123.com).

Exercise: 1 Cut the Chinese cabbage into filaments and soak it in ice water to make it crisp and refreshing.

2. Cut the latissimus dorsi into 3 pieces, 50g each, and sprinkle a little salt and pepper on the surface. Beat the eggs into egg juice for use.

3. Dip the low-gluten flour, egg liquid and bread flour in turn, then fry them at low temperature, then turn to medium heat for crisp, and put them on a plate for later use.

4. Sieve the chili sauce in the sauce with a strainer to obtain chili juice. Peel the apples and grind them into mud, then sift out the apple juice with a sieve for later use. Mix corn flour with a little water.

5. Boil pepper juice, apple juice and sauce except corn flour, thicken with corn flour water and put in a small bowl for later use.

6. Pick up shredded Chinese cabbage with the method of 1, drain the water and put it into Chinese cabbage leaves. Wash the tomatoes, cut them in half, put them next to shredded cabbage, and then put them next to pork chops in a 3-way way. Pour the sauce on it when eating, or dip the pork chop in the sauce.

@ Iced Cabbage

Ingredients: 300g of Chinese kale, 50g of sweet noodle sauce, and a little Japanese mustard.

Practice: Tear off the old skin of Chinese kale, cut it into sections, then cut it into combs at both ends with a knife, immerse it in cold water, put it in the refrigerator, and take it out for heating when Chinese kale naturally turns into chrysanthemum. Put the pot on the stove, boil the water, then put the kale in and cook it when it is slightly hot. Then put it in ice water and cool it thoroughly. Take out the container, spread ice on the bottom and put kale on it. Add a proper amount of Japanese mustard to the sweet sauce, which is especially delicious when dipped in it.

Features: This dish is green in color, crisp and refreshing. It is a seasonal dish suitable for summer and home cooking.

Fried salted chicken with Chinese kale

Ingredients: 250g chicken leg, 50g Chinese kale, a little ginger, onion and garlic.

Exercise:

Marinate the chicken legs with salt (preferably salt and pepper) for 30 minutes, and take them out and slice them. Slice the kale, blanch it with water, simmer it in the soup, stir-fry it and put it on a plate. Take a pot, put the slices of onion, ginger and garlic into the bottom of the pot, fry until both sides are golden, take out, take another wok, and add Chinese kale to stir fry.

Features: the taste is salty, fragrant and smooth, and the meat and vegetables alternate with each other, which is suitable for home cooking.

Beef liuchuanfeng

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Raw materials:

50 grams of beef slices

1 bamboo shoots (about100g)

Eggs 1

Appropriate amount of duck and celery

Appropriate amount of white rice

1 dried pepper

7 tablespoons juice

3/4 tablespoons glutinous rice.

Soy sauce 1 and 1/2 tsps.

Sugar 1 teaspoon

Exercise:

1. Wash bamboo shoots, cut them obliquely with a knife, then cut them straight, put them in a pot, inject water that can cover the fresh bamboo shoots, add white rice and dried peppers, cook them together for about 30 ~ 40 minutes with medium fire, and then try to cook them with bamboo sticks. If it can pass easily, it means that the bamboo shoots are ripe. Turn off the fire, let the bamboo shoots cool naturally in the pot, then peel and cut into thin strips for later use.

2. Wash and cut the duck celery into small pieces, and beat the eggs into egg liquid for later use.

3. Discard the bamboo shoots into the flat-bottomed sukiyaki pot by the method of 1, and roll up the beef slices and arrange them radially on the bamboo shoots.

4. Mix the sauces and pour them into the pot of Method 3. After boiling, put duck celery in the middle, pour the egg liquid into a circle, and cover the pot and turn off the heat when the egg liquid is half cooked.

5. Prepare a flat plate slightly larger than the sukiyaki pot on the table, and then put the whole sukiyaki pot on the flat plate. After opening it, you can see that the soup is boiling slightly, because there is still residual heat in the pot.

1 person; Adding white rice or rice when cooking bamboo shoots can remove the astringency of bamboo shoots.

The practice of miso soup with pork, green onion and bean noodles;

1, stew the fish soup and pork in a saucepan for 2 minutes.

2. Put the bean paste in the spoon and put the spoon in the pot. The broth gradually enters the bean paste, stirring constantly until the bean paste is completely dissolved. Stir the bean paste dissolved in the pot constantly to ensure that there is no caking.

3. Add the onion and stew. Remove from the fire and immediately pour into the soup bowl. Add 1/2 teaspoons of ginger juice.

Making method of bean curd and mushroom noodle sauce soup;

1. Remove the neck of the mushroom and cut the mushroom into strips with the width of 1 cm.

2. Put the fish soup into a boiling pot, add mushrooms and cook for 1 min. Add tofu.

3. Put the bean paste in the spoon and soak it into the soup. Generally, broth is added to the bean paste and stirred continuously until the bean paste is completely dissolved. Generally, the stirred bean paste is put into the pot to ensure no caking.

After cooking, take it off the fire and put it into everyone's soup bowl immediately.

The practice of white radish and mung bean powder sauce soup;

1, peeled mung beans, cut into 2.5 cm long. Cut the radish into 4 pieces, and slice each piece.

2. Put the fish soup into a boiling pot, add the radish and cook for 2 minutes. Add mung beans and cook for 2 minutes or until soft.

3. Put the bean paste in the spoon and soak it into the soup. Generally, broth is added to the bean paste and stirred continuously until the bean paste is completely dissolved. Generally, the stirred bean paste is put into the pot to ensure no caking.

After cooking, take it off the fire and put it into everyone's soup bowl immediately.