First of all, let's look at the practice of squid with sauerkraut:
Materials:
Squid, sauerkraut, pepper, celery, salt, ginger, garlic, cooking wine, soy sauce, rice vinegar, pickled pepper, sugar, vegetable oil, etc.
Steps:
1. Prepare all necessary materials.
2. The squid is peeled, washed and divided into large pieces.
3. Tilt the cutting knife and replace it with small pieces.
4. Soak sauerkraut for 2 hours in advance, remove some salt, wash and cut into small pieces, and put it in a dry pot to fry steam.
5. Cut pickled peppers into small pieces, mince ginger and garlic, and mince green peppers and celery. Sauté ed sauerkraut for later use.
6. Take another pot, put cold water into the pot and cook until the squid just begins to roll, and then quickly remove the water from the pot when it is not cooked.
7. Stir-fry the minced ginger and garlic with low fire, add sauerkraut and pickled peppers and stir-fry, add green peppers and celery, and add a little salt to stir-fry until the green peppers are slightly soft.
8. Add blanched squid, cook a little cooking wine, add light soy sauce and stir fry evenly, and cook a little rice vinegar along the side of the pot.
Squid is peeled, and it is easy to peel it with an "X" on the skin. Beat the squid with a flower knife so that it can be rolled up after passing through the water. Chop onion, ginger and garlic, dice celery, dice persimmon pepper and dice dried pepper; Mix water starch, salt, sugar and white vinegar into juice for later use. Boil the water in the pot, pour in a little cooking wine, and put the squid in the water.
Learn to eat appetizers for health: the practice of hot and sour squid.
Learn to eat appetizers for health.
First, hot and sour squid
Ingredients: 3 squid, celery 1 root, persimmon pepper 1 piece, a little dried pepper, a little onion, a little ginger, a little garlic, a little cooking wine, a little starch, a little salt, a little sugar and a little white vinegar.
Exercise:
1, squid is peeled, and it is easy to peel it with an "X" on the skin. Beat the squid with a flower knife so that it can be rolled up after passing through the water.
2. Chop onion, ginger and garlic, dice celery, dice persimmon pepper and dried pepper; Mix water starch, salt, sugar and white vinegar into juice for later use.
3. Pour water into the pot, pour a little cooking wine, and put the squid into the water.
4, put a little oil in the hot pot, add onion, ginger and garlic to saute, pour in dried pepper and persimmon pepper and stir fry for a while, then add squid and stir fry, and pour the prepared juice almost. Stir-fry and serve.
Second, pineapple ribs
Ingredients: 400g spareribs, half a pineapple, appropriate amount of dried peppers, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of ginger slices, appropriate amount of pepper, appropriate amount of oil, appropriate amount of green onions and appropriate amount of cooking wine.
Exercise:
1, put the ribs in cold water, add ginger slices, onion segments and appropriate amount of cooking wine to remove blood foam;
2, put a small amount of rock sugar and oil in the pot, and slowly fry the sugar color on a small fire;
3. Stir-fry until the sugar completely melts and turns brown;
4. Add the ribs that have been soaked in water;
5. Stir the ribs slowly until the ribs are colored;
6. Add appropriate amount of water, ginger, onion and dried Chili and cook for 20 minutes;
7. Collect juice on high fire, add salt and pepper and stir well;
8. Add pineapple soaked in salt water.
9. Stir fry for two minutes.
10, put the fried pineapple ribs into the hollowed-out pineapple.
Third, Korean spicy fried rice cakes.
Ingredients: onion 1, carrot 1, crab mushroom 100g, rice cake 250g, korean chili sauce, salt and pepper.
Exercise:
1. Stir-fry onion and carrot sticks together, stir-fry until fragrant, add crab mushroom, and then add appropriate amount of water and korean chili sauce to make soup;
Use this soup to cook the rice cake, let the rice cake fully absorb its soup, and then dry it.
3, Korean spicy fried rice cake will taste a little sweet, generally add some sugar to taste; But you can decide whether to add sugar or not according to your personal preference.
4. Fried potatoes with beef and sauerkraut
Ingredients: beef (1 kg), sauerkraut (1), small potatoes (2), onion (half), corn (millet) oil, raw flour and soy sauce.
Exercise:
1. Slice beef and marinate it with oil and corn flour for later use.
2. Put the beef and sauerkraut into a cooking machine and break them.
3. Cut the potatoes into arbitrary shapes and soak them in salt water for a while.
4. Heat the wok and pour in some oil. When the oil temperature rises, stir-fry some shredded onions and pour in potatoes to stir-fry. Cover the pot with some water and stew for a while.
5. Pour the minced beef and potatoes with sauerkraut, add some soy sauce, stir fry evenly and serve.
Drink healthy porridge
Shashen tremella decoction:
Materials: Tremella fuciformis 10g, Lily 5g, Glehnia littoralis 5g, and appropriate amount of rock sugar.
Preparation: decoct the medicine twice, each time two bowls of water are made into one bowl, and decoct for about 40 minutes. Mixing the liquid medicines, heating when taking, adding a little crystal sugar, and taking in the morning, noon and evening.
Function: It has the effects of nourishing yin, moistening lung, relieving cough and resolving phlegm.
Tremella porridge:
Materials: tremella10g, 50g of rice.
Production: Wash tremella with clear water, chop it up, and cook it with rice into porridge.
Function: It has the functions of nourishing yin, moistening lung, nourishing stomach and strengthening body, and is suitable for frail middle-aged and elderly people and patients with hypertension, hyperlipidemia and chronic bronchitis.
Silvery white autumn pear soup:
Materials: tremella 10g, lily 10g, autumn pear 1g, and appropriate amount of rock sugar.
Manufacturing: Wash the autumn pear, cut it into small pieces, add tremella fuciformis, lily and crystal sugar, put it in a bowl and steam for 1 hour, then eat pear and drink soup.
Function: It has the effects of nourishing yin, moistening dryness, relieving cough and resolving phlegm, and is suitable for people with dry cough and less phlegm.
Longan tremella soup:
Ingredients: tremella10g, longan10g, 5 jujubes, and a little rock sugar.
Production: Wash and chop tremella with warm water, wash and chop longan and jujube, add a little rock sugar and steam in a bowl 1 hour.
Lily tremella porridge:
Ingredients: 50g of fresh lily, 0g of tremella fuciformis10g of rice10g.
Production: wash and chop the lily, wash and chop the tremella with warm water, and cook it with rice into porridge.
Function: Lily, sweet and slightly cold, has the effects of nourishing yin, moistening lung, clearing heart fire and calming nerves; Tremella, sweet and flat, has the effects of nourishing yin and moistening lung, nourishing stomach and promoting fluid production; Rice tonifies qi and spleen. The three kinds of porridge cooked together have the functions of moistening lung and nourishing yin, strengthening spleen and promoting fluid production.