braised eggplant

I read this in a cookbook borrowed from a Taiwan Province student in my last class. It's delicious. It has been very popular with my son for several years. He likes to use it for bibimbap.

Exercise:

1, cut eggplant into pieces, fry in oil pan until soft, and drain.

2. Open another oil pan. When the oil is 70% to 80% hot, saute the prepared minced garlic, Jiang Mo and chopped green onion. If you like spicy food, you can also add dried Chili at the same time.

3. Add minced meat and stir fry, and give some cooking wine while stirring. After the meat is fried to white, give some soy sauce, soy sauce, sugar, some water, pour in eggplant, continue to stir fry for a few times, and turn to low heat.

4, stir fry several times in the middle, let the eggplant taste. Turn off the heat when the eggplant is soft, give some sesame oil, sprinkle with chopped green onion, and stir fry twice with the remaining fire.

Bamboo shoot barbecue

I use the dried bamboo shoots brought from China, which is very tender, but it still needs some treatment.

Exercise:

1, soak the dried bamboo shoots in clear water for one day, then wash them, remove the thicker and older parts (this mainly depends on the feeling), tear the dried bamboo shoots into small pieces, scald them in boiling water for a few minutes, and then drain the water.

2. Slice pork belly in Sichuan, heat it in an oil pan, saute ginger slices, saute pork belly, stir-fry some cooking wine, light and dark soy sauce, white sugar (I like to give more white sugar to make the taste sweeter), and then add bamboo shoots to stir fry.

3, give more water, but don't point it at it, then turn the casserole for more than an hour or see that the bamboo shoots and meat are rotten enough, then turn off the fire and put it on the plate.

taro paste

This is a must-have dessert for our family on holidays. When I was a child, I liked to help my mother make taro paste and make my favorite food. I am very motivated. I can dig some and send them to my mouth when my mother is not looking.

When I was talking, I saw that I loved sauerkraut, and when I mentioned Fujian taro, I wanted to eat it again, but I was afraid of being fat and forbearing. Not long after, I saw the sweet-scented osmanthus taro mud brought back by my sister from generation to generation, and I was greedy. Action is better than action. Come back to lose weight after eating.

On the internet, I found that there are not only Fujian practices, but also ginkgo taro in Guangdong and osmanthus taro in Hangzhou. Ginkgo taro paste is also made of betel nut taro, and its color is purple. Mashed taro, stir-fry in oil pan, and finally add ginkgo and osmanthus. The sweet-scented osmanthus taro paste in Hangzhou is taro-it should be small taro, and the color is a little white. I'm waiting for my sister to do it.

Exercise:

1, peeled and diced areca taro, and steamed in a pot. Press taro into a paste with a spoon, leaving no particles (I usually throw away the rough parts).

2. Add a proper amount of lard (I use lard instead), sugar and water, stir well, and then steam in a steamer for ten or twenty minutes to make it hot.

3. Sprinkle your favorite white sesame seeds or pine nuts or sweet-scented osmanthus after cooking, and you can enjoy it.

This is taro paste sprinkled with osmanthus:

& gt

Pick a story from the Internet that many people should have heard:

In the seventeenth year of Qing Daoguang, Lin Zexu went to Guangzhou as an imperial envoy to ban smoking. Consuls in Britain and the United States specially prepared a "cold banquet" for Lin Zexu to mock China officials. The accompanying officials have never seen ice cream and don't know how to eat it. They were laughed at for blowing "away the heat" with cups. Afterwards, Lin Zexu hosted a banquet to "pay back the money". After a few cold dishes, a plate of dark gray shiny, dark brown smooth, not steaming dishes was served. When foreigners see this road, they scoop it up with a spoon and send it to their mouths. I don't know that this taro paste has just come out of the pot, and it is extremely hot. Foreigners who don't understand it can't swallow it. They cried and held their cheeks, and a consul's lips were burnt red and lace, making a fool of himself. At this time, Gong Lin said quietly: "China's famous dish, betel nut and taro paste, is cool in appearance and warm in heart, which is just the opposite of the external steaming and internal cooling of ice cream."

Wandou cake

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Happy kitchen pea yellow is a common dessert for old private friends, and it's my first time to cook it. The love chef's post is very detailed and the steps are easy to operate. My husband went to preach the gospel to several mainland students. I asked him to bring a box lunch, and they all liked it.

At the same time, I also made some pea-yellow moon cakes with iced skin. I can fry them dry and make stuffing according to the chef's tips. -

Love Kitchen Website: www.euphocafe.com

Snow moon cake