Technology: boiled mutton water chestnut jiaozi material: ingredients: mutton 500g (fat and thin).
Accessories: 200g water chestnuts, 200g leeks, 20g mushrooms (fresh mushrooms), and 0/0g dried shrimps/kloc.
Seasoning: soy sauce 15g, sugar 3g, pepper 3g, sweet noodle sauce 15g, monosodium glutamate 2g, cooking wine 20g, sesame oil 2g and salt 4g. Teach you how to make mutton water chestnut in jiaozi and how to make mutton water chestnut delicious in jiaozi. 1. Wash and chop shrimp; 2. Wash and mash water chestnut; 3. Wash and dice the mutton; 4. Wash mushrooms, drain water and cut into powder; 5. Wash leek, drain and cut into powder; 6. Mix dried shrimps, water chestnuts, mutton, mushrooms and shallots; 7. Add soy sauce, sugar, pepper, sweet noodle sauce, monosodium glutamate, cooking wine, sesame oil and salt and mix well, and the dumpling stuffing is ready; 8. Put the stuffing pericardium into the dumpling wrapper and wrap it in jiaozi; 9. Cook the wrapped jiaozi in a boiling water pot. Applicable people:
Health tips for pregnant men and women:
1. Mutton is warm. Eating mutton often in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role; 2. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness, chills, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various diseases of deficiency and cold; It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly. The key to making mutton water chestnut jiaozi: dumpling skin: knead flour with water into long strips, cut into balls, and roll into thin slices. The practice of beef tenderloin with straw mushroom and oyster sauce introduces the cuisine and its effect in detail: the recipe of home-cooked dinner for New Year's Eve.
Production materials of beef tenderloin in straw mushroom oyster sauce: main ingredients: beef tenderloin, straw mushroom, chives, fungus, oyster sauce, starch, salt, sugar cooking wine, pepper, soy sauce, eggs and ginger slices. Teach you how to cook beef tenderloin with straw mushroom and oyster sauce. How to cook beef tenderloin with straw mushroom and oyster sauce 1. Marinate beef slices, add soy sauce, salt, cooking wine, egg white and starch, mix well and marinate for 1 hour, then add cold oil to avoid sticking to the pot. 2. Put an appropriate amount of oil in the pot, heat it to 70% heat, add beef slices, stir fry quickly, and take it out immediately after discoloration. 3. Wash the auricularia auricula and straw mushroom, blanch and remove. 4. Add a little oil to the bottom of the pot, add onion, ginger and garlic, add more garlic slices and oyster sauce, add the prepared straw mushroom, stir fry, add seasoning, salt, sugar and chicken essence, then add the fried beef, stir fry slightly and thicken with soy sauce. The key to making beef tenderloin with straw mushroom oyster sauce: beef must be fried quickly, otherwise it will affect the taste because of aging. Volvariella volvacea can be blanched in water to remove the raw flavor and highlight the umami flavor. Garlic can enhance the fragrance of mushrooms. The practice of reunion dinner introduces the cuisine and its function in detail: New Year's Eve dinner.
Taste: salty. Technology: Bake the reunion. Material: main ingredient: glutinous rice 1000g.
Accessories: bacon (raw) 200g, egg 150g.
Seasoning: 5g of pepper powder, 5g of salt, 0g of onion100g, 20g of ginger to teach you how to cook the reunion dinner, which is delicious. Soak glutinous rice in warm water for 2 hours and steam in a cage for 40 minutes;
2. Spread the glutinous rice cold, warm it and beat the eggs;
3. Cook the bacon first, and then cut it into dices;
4. Cut the onion into chopped green onion, peel the ginger and cut it into powder;
5. Put all the ingredients into glutinous rice, add pepper noodles and salt (according to your own taste) and mix well (after mixing well, you can dig a small piece and bake it in the microwave oven for 30 seconds to taste, mainly raw eggs, which are actually edible, but need good gastrointestinal function).
6. After mixing evenly, first wet your hands with water, then take about 25 grams and knead them into a circle. Tips for making reunion: 1. If you like, you can also add some coriander, mushrooms, squid, shrimp skin and sausage.
2. Stir-fry mushrooms, squid, shrimp, bacon, sausages and other condiments first. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of Sanyang Kaitai introduced the cuisine and its effect in detail: New Year's Eve dinner.
Taste: Salty and umami technology: cooking Sanyang Kaitai's production materials: ingredients: pork tripe 300g, squid (fresh) 100g, chicken leg 200g, pork leg 150g.
Accessories: 50 grams of Lentinus edodes (fresh), 50 grams of Dictyophora (dry), 50 grams of lettuce, and 0/00 grams of rape/kloc.
Seasoning: oyster sauce 10g, vegetable oil 15g, salt 4g, sugar 5g and pepper 3g to teach you how to make Sanyang Kaitai, and how to make Sanyang Kaitai delicious 1. Wash pork belly, cook it first and then slice it;
2. Slice the squid, blanch it, and take it out for reuse;
3. Pork tenderloin (pork leg) and chicken leg are cut into sections and blanched for later use;
4. Soak mushrooms and bamboo shoots until soft, remove pedicels and cut into small pieces;
5. The lettuce is cooked and cut into strips first;
6. Blanch the rape before taking a shower.
7. Put pork tripe, squid, chicken leg, pork tenderloin and abalone into a casserole, add all seasonings and cook for 10 minute, then add mushrooms, bamboo shoots and simmer for half an hour on low heat to make them completely cooked and soft.
8. Add rape, cook and remove. The key to making Sanyang Kaitai: 1. Only three ingredients can be supplemented, but meat and seafood must be included;
2. In addition to the materials used in your own recipes, sea cucumbers and hooves can also be considered;
3. The use of casserole can prevent the consumption of soup and condense the aroma and umami of food. Pie-food phase grams:
Chicken leg: Chicken leg should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic.
Eating sesame and chrysanthemum together is easy to be poisoned;
Eating with plums and rabbit meat will have diarrhea;
Eating with mustard will get angry.