The whole family got together, had a reunion dinner and watched the Spring Festival party.
Don't mention how happy you are.
On New Year's Eve, there must be a family dinner. These five dishes are delicious and beautiful, and the whole family praises them for their good cooking.
First course: lemon Thai chicken feet
Ingredients: chicken feet 500g, 2 onions, 3 slices of ginger, lemon 1 piece, 4 cloves of garlic, 3 millet peppers, 2 parsley, cooking wine 1 spoon, Thai sauce.
Step 1: Wash the chicken feet and remove the nails, then cut them one by one, rinse them in a pot with cold water, add cooking wine, and blanch the onion and ginger for 15 minutes.
Step 2: Remove the ice water, rinse off the grease and control the moisture.
Step 3: Add lemon slices, coriander, millet spicy and garlic paste into the chicken feet plate, then pour in Thai sauce, grab it evenly and mix it well, seal it with plastic wrap and put it in the refrigerator for 3-5 hours or more, so that the chicken feet are more delicious.
Second course: chicken wings with honey sauce
Ingredients: chicken wings 10, honey 1 spoon, garlic 1 petal, oyster sauce 1 spoon, 2 tablespoons light soy sauce.
Step 1: Cut off the middle wing of the chicken from the middle. This step is the key to super-fast tasting, and it tastes particularly cool in the end. Spit out only bones at a time.
Step 2: Add honey, garlic, oyster sauce and soy sauce to the processed chicken wings, grab them evenly, and put them in the refrigerator for 2 hours for seasoning.
Step 3: put a little oil in the pot, spread chicken wings and fry slowly. If you are afraid of being unfamiliar, you can cover it and simmer for a while until both sides are golden. Finally, sprinkle some chopped green onion for decoration. This honey chicken wing tastes as good as the oven version, especially delicious. I suggest you try.
The third way: braised prawns in oil
Ingredients: 500g shrimp, 2 shallots, appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of sugar and 2 tablespoons of tomato sauce.
Step 1: Chop the onion, ginger and garlic first, then treat the shrimp, flatten the tip of the head and tail to make it easy to eat, then open the back and take out the internal organs, which will also make the shrimp easier to taste.
Step 2: fry the shrimps until they are cooked, add hot oil to the pot, and fry the shrimps on each side for about two minutes until the red shrimp oil is fried. Shrimp oil absorbs the fragrance and umami taste of shrimp head, and is released for later use.
Step 3: Reheat the oil pan, pour in a proper amount of oil, add onion, ginger and garlic, stir fry until fragrant, pour in shrimp, stir fry, add cooking wine, soy sauce, tomato sauce and sugar, cook, cover the pan, stew for 2 minutes, open the lid and collect juice, and the juice is almost dry, then put it out and set the plate.
The fourth lane: Pearl ball
Ingredients: glutinous rice 100g, egg 1 piece, lean meat 500g, salt, soy sauce 1 spoon, starch 10g, carrot 1 root.
Step 1: Wash the glutinous rice, soak it for more than 2 hours in advance, then drain the water for later use, and wipe the carrots clean.
Step 2: Chop the lean meat, beat an egg, add salt, soy sauce, cooking wine and starch, stir until the taste is tender and smooth, then add shredded carrots and stir well.
Step 3: Squeeze into balls, roll in the drained glutinous rice for several times, dip the glutinous rice evenly, and set the plate.
Step 4: Steam the water in a steamer for 25 minutes, then sprinkle some chopped green onion. This pearl meatball is not only perfect in shape, but also full in taste, especially suitable for sending family and friends on holidays! White, tender and delicious meatballs wrapped in soft and elastic teeth are really delicious!
Fifth: Steamed squid with vermicelli.
Ingredients: squid 1, Longkou vermicelli 1, garlic 1, soy sauce 1, steamed fish soy sauce 1, onion 1, oyster sauce 1, and red pepper/kloc-0.
Step 1: Open the squid, tear off the black film on the surface and clean it. Soak the vermicelli in warm water in advance, chop it into large labels, and cut some red pepper and chopped green onion for later use.
Step 2: Blanch the squid in boiling water, add cooking wine and cook for ten seconds (the time should not be too long, otherwise the squid will not be crisp).
Step 3: Put the vermicelli at the bottom, replace the squid with a knife, put it in a plate, add cooking oil to the pot, add minced garlic and stir-fry until the color is slightly yellow, then add oyster sauce, soy sauce and salt to stir-fry evenly, then mix well and pour it on the squid.
Step 4: Boil the water and steam for 4 minutes. Take it out and sprinkle with chopped green onion, red pepper and coriander, drizzle with steamed fish and soy sauce. Heat oil in a pot and pour it on it. 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: