It's all homely, cheap and easy to make,,, ha.
Lotus root and soybean sparerib soup
Materials:
Sparerib, lotus root, soybean, jujube, coriander powder, salt, cooking wine, chicken essence, broth, onion, ginger slices, soy sauce, pepper, edible oil.
Exercise:
1. Wash the ribs and cut them into sections. Peel lotus root, wash and cut into pieces.
2. light the fire in the pot and add oil. When the oil temperature is 50% hot, pour in the ribs and stir fry. Add cooking wine, soy sauce, broth, pepper, onion, ginger, soybean, salt and lotus root and cook together. After taking out of the pot, pour into the casserole, stew until the meat is separated from the bone, and sprinkle with coriander powder when taking out.
Features: delicious, fragrant and nutritious.
Tip every day: Lotus root has the effects of nourishing the heart, calming the nerves, strengthening the spleen and astringing the intestines.
5 "Huangqi ribs soup"
[raw materials]
500g of ribs, 50g of soybeans, 10 jujube, 20g of Huang Mao, 20g of medulla tetrapanacis, ginger slices and salt.
[method]
(1) Wash the ribs and chop them; Wash soybean, jujube and ginger; Cleaning Radix Astragali and medulla Tetrapanacis, wrapping with gauze, and packaging.
(2) Add water to the pot, bring it to a boil over medium heat, add ribs, soybeans, dates, ginger and medicine bags, cook for 2 hours with slow fire, take out the medicine bags and season with salt.
[Function]
Meat is fragrant and soup is fresh, and soup, meat, soybeans and jujube can be drunk.
Wax gourd, zucchini and their recipes in14 "100 nutritional recipes for vegetables"
wax gourd
Wax gourd is found all year round, with oil green, green and white varieties, and most of them are green in the market.
Many melons bear fruit in spring, summer and autumn, but winter melon grows in winter, hence its name.
Wax gourd is the most effective vegetable food in summer, which can cure swelling and induce diuresis. Suitable for hypertension and obesity.
Modern medical scientists believe that its pulp contains plant fiber, which is quite beneficial to the stomach.
Wax gourd contains a lot of vitamin B and plant fiber. It can relieve summer heat, quench thirst and promote fluid production, and prevent heatstroke.
zucchini
Jiegua, also known as Maogua, is a southern fruit and vegetable, and is one of the nutritious melons. Eating more in summer can prevent colds or help to recover quickly.
Fresh zucchini, covered with thick fluff, with yellow flowers on the pedicel, should have a uniform young body when picking, especially tender. You can choose melon-shaped stew.
Zucchini contains a lot of vitamins B, C and cellulose. It can prevent colds, clear stomach and induce diuresis.
1 & gt； Baked rice with winter melon and dried tangerine peel
Ingredients: wax gourd 1000g, light duck (about 750g)12, shredded ham 100g, 3 mushrooms, dried tangerine peel14, 3/4 teaspoons of salt, 0/2 teaspoons of sugar12 teaspoons, etc.
Practice: Peel the melon, remove the pulp, cut into large pieces, and put the melon skin up at the bottom of the deep dish. Soak mushrooms in soft water, remove pedicels and shred, soak dried tangerine peel, scrape off pulp and shred. Wash the duck, drain the water, take it out of the pan until it is golden yellow, take it out and put it on the surface of wax gourd, add shredded ham, dried tangerine peel and shiitake mushrooms, steam for 1 hour, pour out the original juice, add juice, bury it and pour it on the duck, and serve.
2> stewed zucchini with Yao Zhu
Ingredients: 750g, 2 Yaozhu, shredded lean meat 100g, 3 mushrooms, a little shredded ginger.
Fruit juice material: 1.5 teaspoons of light soy sauce, 1/2 teaspoons of sugar, and proper amount of raw flour.
Exercise:
1. Scrape the skin of the zucchini, clean the edge of the opening, insert the zucchini with a thick needle, put it down to boil and fry it, and then take it out to dry.
2. Scallops are soaked and shredded, and mushrooms are soaked and shredded. Heat a red pot, add oil and stir-fry shredded ginger, stir-fry shredded pork, stir-fry dried Beth and shredded mushrooms, add appropriate amount of water, add zucchini, cover with slow fire and stew for about 15 minutes, and bury the juice in the original juice. Serve.
3> cloud push melon clip
Ingredients: 960 grams of wax gourd, 40 grams of cloud leg, 3/4 teaspoon of raw flour.
Exercise:
1. Peel the melon, wash it, cut it into squares about an inch long, and cut a slit from one side of the melon skin.
2. Slice the cloud legs.
3. Take a piece of wax gourd, put it in a cloud leg, put it in a plate, and steam it in water until the melon is soft and transparent (about 1 hour).
4. Pour out the juice of the steamed wax gourd, add raw powder and water into the pot to form a glass shape and pour it on the wax gourd.
4> soybean sweet slub melon
Ingredients: 640g of zucchini, 2 slices of ginger, 50g of soybean 1 root, 80g of sweet bamboo and a little salt.
Exercise:
1. Peel and wash the zucchini, trim the edges, and cut the oblique knife marks on the surface of the zucchini, but don't cut them off. Stir-fry soybeans in a white pot and wash them in cold water for later use.
2. soak the sweet bamboo and give it a hug. Wash the onion and shred it. Add 2 tbsp oil, saute ginger slices, put down zucchini and fry until both sides are slightly yellow. Add soybeans and half a cup of water, stew until zucchini and soybeans are full, add sweet bamboo and cook for 5 minutes, season with salt, and finally sprinkle with shredded onion.
1 Steamed Duck with Ginkgo biloba in Sichuan cuisine
trait
Duck meat is white and oily, crisp and delicious. It also has the effects of nourishing yin, nourishing stomach, promoting diuresis, relieving swelling, relieving asthma and relieving cough.
raw material
A duck (about 1000g). Ginkgo biloba 200 grams. 500g of cooked lard, 2g of pepper, 5g of cooking wine10g, 20g of chicken oil10g, 20g of clear soup, 0g of ginger10g of onion10g, 3g of salt, 2g of pepper and 50g of monosodium glutamate150g.
manufacturing process
1. Beat Ginkgo biloba, shell it, cook it in boiling water, peel off the skin, cut off both ends, remove the core, then drop bitter water with boiling water, fry it in a lard pot and take it out for later use.
2. Wash the duck, slaughter its head and feet, wipe it evenly with salt, pepper and cooking wine, add ginger and pepper, steam it in a cage for about 1 hour, and take it out. Select ginger and pepper, chop them from the back bone with a knife, wash the bones, put them in a bowl and trim the edge of the bowl.
3. Dice the remaining duck meat, mix it with Ginkgo biloba leaves and put it on the duck breast. Pour in the original juice, add the soup, steam in a steamer for about half an hour, until the duck meat is rotten, and turn over.
4. Mix clear soup in the pot and add chicken oil. Cooking wine, salt, monosodium glutamate, pepper, water bean powder, thickening, lard, duck meat and white juice.
2 "Cai Min Ginkgo taro paste /news/shownews.asp? NewsID= 1460
Basic characteristics: simple and economical materials, sweet and delicious, most suitable for dessert.
Basic materials:
Ginkgo biloba (two Liang), areca taro (about 1.5kg), onion (three), rock sugar (six Liang), and clear water (two cups).
Number of visitors:
Production process:
1. Peel and undress Ginkgo biloba, wash it, add crystal sugar and clear water and cook it until it is cup-shaped, then pick it up and put it in sugar water for preservation.
2. Peel and wash the betel nut taro, cut it into large pieces, steam it over water, and crush it into taro while it is hot.
3. Heat a wok, add four tablespoons of oil and stir-fry shallots, discard them, add chopped taro, add sugar water bit by bit, stir-fry until chopped taro is soft and smooth, and serve with ginkgo biloba. You can freeze it in the refrigerator or eat it while it is hot.
3 "Stewed Duck with Ginkgo biloba"
Features:
Tonify kidney, nourishing yin, nourish stomach, promoting diuresis, relieving swelling, relieving asthma and relieving cough, and has certain auxiliary therapeutic effect on enuresis and enuresis in children.
Raw materials:
White duck 1, Polygonatum odoratum 50g, Ginkgo biloba 50g, Glehnia littoralis 10g, aniseed 5g, onion 10g, ginger, soy sauce, cooking wine, salt, honey, crystal sugar and proper amount of edible oil.
Making:
1. Wash the duck, evenly spread honey inside and outside, and fry in hot oil until golden brown; Fill the duck with Polygonatum odoratum, Ginkgo biloba, Glehnia littoralis, onion, ginger and rock sugar, and put it in a big casserole. Ducks must be cleaned, feathered, eviscerated and washed, and there are materials inside and outside, so that they can taste thoroughly cooked.
2. Put oil in a wok, heat it, add onion, ginger, aniseed and salt, stir-fry until fragrant, pour soy sauce, cooking wine and water, boil it, pour it into a casserole, and simmer for 90 minutes.
Features:
Fresh, fragrant, salty and delicious, and carrion soup is thick and delicious.
24 "Baked Eggplant"
Raw materials:
One eggplant, one tomato, one onion, two cloves of garlic, one ginger, eggs, starch, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper and sugar.
Knife skill:
1, eggplant is cut into hob blocks, tomatoes are cut into pieces, and onions are shredded.
2. Shred ginger and pat garlic with a knife (called rotten garlic in the industry).
Making:
1, add half a catty of oil to the pot, heat it, and fry the eggplant paste (half an egg and rice flour into a paste) into golden brown.
2. Take out and pour out the remaining oil, leave a little oil in the pot, add shredded onion and ginger, rotten garlic into the pot (stir-fry), add eggplant, add salt, monosodium glutamate, cooking wine, soy sauce, pepper, a little sugar in turn, and add half a bowl of water and tomato pieces. Just burn it completely.
Features of this dish: Suitable for rice.
25 braised eggplant
Materials:
2 long eggplants, pork belly 100g, pepper 1, 5 cloves of garlic, 2 tbsps of oil, 2 tbsps of soy sauce, 2 tbsps of sugar 1 tbsps of wine.
Exercise:
1. Cut the eggplant into 4 pieces vertically, then cut it horizontally, and shred the pork belly.
2. Slice the pepper and mash the garlic.
3. Heat the oil, fry the eggplant in the pot and take it out immediately.
4. Put two spoonfuls of oil in the pot, first saute the pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take out the pot.