1, boiled shrimp
Put water, ginger slices and shallots into a pot, tie them into knots, and boil the cooking wine.
After the water is boiled, add the processed shrimp (cut off the beard and remove the shrimp line).
Put the shrimp in a pot and cook it over medium heat for 1-2 minutes, then turn off the heat.
Take out the shrimp and drain.
Prepare your favorite seasoning and dip it in.
2. Cauliflower is a rich tree.
First cut the broccoli into small pieces, cut the roots in half to make a trunk, and clean it for later use.
Slice the carrot. First, take 8 pieces (8 represents hair) and press them into small discs with a circular die, and then carve a square from the middle with a knife.
It's a small copper coin Cut the rest in half.
After the hot water in the pot is boiled, add the right amount of oil and salt, pour in broccoli and carrots, and then take out the cold water.
Heat oil in the pan, add minced garlic and stir-fry until fragrant, add appropriate amount of water to boil, then add appropriate amount of salt and light soy sauce.
Stir well and pour in a few drops of soul juice: delicious spicy juice.
Add cornstarch and water to boil and stir for a few times to avoid burning the pot, and cook until it is slightly thick.
Take out the broccoli, put it in the sauce and mix well, so that each piece is stained with the sauce.
Then take it out and set it in your own way.
Then put the small copper coins on the broccoli at will, and put the semicircular pieces under the trunk.
Cut the millet pepper into rings and decorate at will!
3. Lotus pond snacks
Wash peas, slice lotus roots and carrots.
Boil the water in the pot, drop a few drops of cooking oil, pour in lotus root slices, carrot slices and Dutch beans and blanch them for 30 seconds, take them out, rinse them with cold water, and control the moisture.
Pour in the pre-soaked auricularia auricula, blanch for 1 min, take out the pan, add garlic foam and stir-fry until fragrant.
Pour in all the ingredients, stir-fry cashews for 40 seconds, and add some salt and a little sugar to refresh yourself.
A little water starch, stir-fried for a while, out of the pot, refreshing and nutritious.
4. Carrots, green beans and sweet corn
Peel green beans, corn and carrots.
Then pour it into a colander to drain.
Put a little oil in the non-stick pan, pour the blanched carrots and green beans and stir-fry for half a minute.
Then add sweet corn kernels, stir fry, it looks nutritious, healthy and delicious, stir fry for two minutes, sprinkle with appropriate amount of salt, and serve.
Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.
In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.
This book contains nearly 200 cuisines, each of which records in detail the principle of cooking, the choice of ingredients, the skills of knife workers and the transmission of five flavors in cooking.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.
When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~
This book also collects a lot of details about cooking.
Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?
Friends who like cooking can click on the following link to buy: