= = I prefer mashups. . Match it for you. .
1. Fried salmon with lemon juice
Ingredients: salmon, Sunkist lemon, peas. .
Seasoning: white wine, thyme powder, salt, pepper, mint and olive oil.
Practice: 1, salmon cut into large pieces, lemon cut into sections, squeezed with salt, pepper, thyme powder and white wine 10 minute. 2. Heat the frying pan and put a little oil. Add salmon and fry on both sides. 3, put a little olive oil in the pot, stir-fry peas and thyme, add white wine, salt, squeeze into fresh lemon juice and make juice.
2.spaghetti pork chops
Ingredients: macaroni or snail powder 1/3 cups, 2 pork chops, green beans 1 spoon, chicken soup 1 cup (fish soup or broth is acceptable).
Marinade: fresh soy sauce 1 teaspoon, sugar 1 4 teaspoon, salt 1 teaspoon, raw flour 1 teaspoon, oil1teaspoon.
manufacturing method
1. Cook macaroni or snail powder in boiling water for 7 minutes, and then take it out after 5 minutes (small macaroni only needs to be cooked for 5 minutes).
2. Wash the pork chop, dry it, pat it loose with a knife, marinate it in marinade for 20 minutes, fry it in oil, pick it up and cut it into small pieces.
3. Cook the chicken soup and put down the macaroni. Cook the green beans, season with a little salt, pour into a bowl and put down the pork chop.
Applicable people
Suitable for children aged 3-6.
Health tips
Pork fiber is thin and soft, with less connective tissue and more intramuscular fat in muscle tissue. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
3. Tuna sediment traction in summer
Ingredients: Pitaya hollowed out, colored pepper, potato, sweet potato, canned tuna, salad dressing, carrot, lemon and lettuce leaves.
Steps:
1. Dice potatoes and sweet potatoes, steam them in a pot, mash them, and cook carrots.
2. Remove water from tuna, and stir well with mashed potatoes, carrots and diced colored peppers.
3, put a little salt, two spoonfuls of salad dressing, a little pepper, and finally put it into the dragon fruit that was hollowed out in advance, and then squeeze a few drops of lemon juice to remove the fishy smell and serve.
4.caramel banana tower
Ingredients: 120g (1 cup) flour, 70g butter, 2 tablespoons ice water, 1/2 lemon peels.
Stuffing: butter 30g, cola syrup 1 teaspoon, half a cup of light milk, walnut kernel 1/3 cups, a little raisin, and 3 bananas-operation: 1, sift the flour, and rub some lemon in it (rub the lemon peel with mud), so that the baked cassava will have a faint lemon flavor.
2. Add the softened diced butter and knead the flour with your fingers until it is rough.
3. Add a small amount of water several times and knead into dough.
4. Peel the dough, spread it in the tower mold, and cut off the excess dough.
Put tin foil paper, add beans or rice, preheat the oven 180 degrees, and bake for 10 minutes.
Remove the tin foil and beans, and then bake until the tapir turns golden brown.
Filling practice:
1, put a banana into the mud (put it in a plastic bag and knead it by hand), crush the walnuts, and cut the raisins into cubes in half.
2. Add about two spoonfuls of sugar and half a spoonful of water, and simmer until it is slightly yellow and caramel.
3. Then, add all the ingredients of the stuffing into the cola syrup (take out some caramel in advance, and add it appropriately if it is not sweet enough. My experience is that it will be too sweet to add it all, and cook it on low heat while stirring until it boils.
4. Cut the banana and spread it on the top of the pagoda.
Now add the stuffing just made, and it doesn't matter if it is full! Will not swell and overflow.
5. Preheat the oven 180 degrees, bake for 15 minutes, and the surface turns golden yellow.
-nutritional value: flour-rich in carbohydrates, cellulose and vitamin e, eating whole grains is a new trend of healthy weight loss.
5.curry shrimp
Ingredients: 750g rock shrimp (there is no choice, this kind of shrimp is raised in a shrimp pond, and comrades who don't like it can mix it themselves): 1 potato, 1 carrot-operation: 1, remove the head and shell of the shrimp, and wash it with salt, pepper, chicken essence and raw flour. Peel potatoes and carrots and cut into pieces; Heat the pan and pour the oil (there is more oil, and occasionally use two and a half bowls). When the oil is hot, pour the potato pieces and carrot pieces into the pot and fry for 5 minutes. Shrimp also needs to go through the process of soaking oil. Remember that the heat must be fierce, otherwise the shrimp meat is not delicious.
2. Pick up all the materials soaked in oil and drain the oil; Reheat the pan and fry the oil again. When the oil is hot, add garlic slices and stir-fry until fragrant. Pour in potato pieces and carrot pieces. Mix 2 tablespoons soy sauce, 2 teaspoons sugar, 1 teaspoon chicken essence with 2 bowls of water to make juice. Pour into the pot, boil and simmer for 5 minutes. Add shrimps, add 2 tbsp oil curry, stir well and continue to stew until the juice is slightly dry and thick. When cooking curry dishes, I like to leave more juice, which is great for bibimbap or other staple foods. )-nutritional value: prawns-prawns have high nutritional value. Every100g of shrimp meat contains 77g of water, 20.6g of protein, 0.7g of fat and 0.2g of carbohydrate ... All shrimp recipes belong to Hong Kong and Taiwan dishes-in Guangdong.
6. Baiziren porridge
Efficacy: regulate the stomach and increase physical strength. Ingredients: Semen Platycladi 15g, 50g of rice, and appropriate amount of honey.
Practice: Wash Semen Platycladi and rice, put appropriate amount of water in the pot, add all ingredients and bring to a boil over medium heat, and turn to low heat for 30 minutes until cooked. Finally, add honey and stir well.
7. crystal meat dishes-wine with meals, meals can also be accompanied by wine.
Ingredients: trotters
Seasoning: coarse salt, onion knot, ginger slices, Shaoxing wine.
Production method:
1. Scrape the trotters clean, cut them flat with a knife, and remove the bones.
2. Put the skin down flat on the chopping board, poke a few small holes in the lean meat with a bamboo stick, sprinkle nitric acid water evenly, rub it thoroughly with coarse salt, take out the pickled pig's trotters in the tank, soak them in cold water for one hour, scrape off the dirt on the skin after taking them out, and rinse them with warm water.
3. Put the pig's trotters skin up into the pot, add onion, ginger slices and Shaoxing wine, stew in water until the crispy meat comes out of the pot, put the skin down into a flat basin, cover the empty basin, flatten it, boil the soup in the pot, remove the oil slick, pour it into the flat basin, and add a little fresh meat skin to freeze and coagulate, which is the crystal-clear Yaorou.
Chef's experience: this dish pays attention to meat quality, bright red color, bright white skin color, transparent brine, crisp texture, oily but not greasy, and fresh and fragrant taste.
8.
Stir-fried soft pockets-a variety of combinations
Ingredients: eel
Accessories: onion, ginger and garlic
Seasoning: salt, chicken powder, sugar, soy sauce, vinegar, cooking wine, pepper, soup, starch, sesame oil and edible oil.
Production method:
1. Cook the eel and take back the meat.
2. Heat the pan to high fire, scoop in the oil, then add the garlic slices and stir-fry until fragrant, add the eel fillet, add the yellow wine, monosodium glutamate and soy sauce, thicken with wet starch, add the balsamic vinegar, stir-fry and serve, and sprinkle with white pepper.
Chef's experience: eating tenderloin is risky, but I want to highlight its softness and rich garlic flavor.
With wine—
Yin Ke:
"Carter" Riesling White Wine from Joshme Manor
Josmeyer Riesling "Le Kottabe", AOC, Alsace, France
9. The practice of sashimi introduces the cuisine and its function in detail: Japanese cuisine.
Taste: mustard.
Japanese sashimi production materials:
Ingredients: 750g live snakehead (raw fish).
Accessories: 500 grams of white radish, lettuce and a little carrot.
Seasoning: wasabi 25g, Japanese soy sauce 100g.
Characteristics of Japanese sashimi:
Fragrant and slightly spicy, fresh and salty.
Teach you how to cook Japanese sashimi, and how to cook Japanese sashimi is delicious.
1. Remove the roots of white radish, cut it into filaments with a length of 5 cm and a thickness of 0. 1 cm (firstly, replace the white radish with a length of 5 cm, cut it into slices with a thickness of 0. 1 cm with a slicer, and then cut it into filaments), soak it in cold water, drain the water, and pile it into a mound at one end of the strip. Wash the wasabi, mash it with a household blender and put it in a small dish.
2. Slaughter the live fish, remove the internal organs, remove the bone spurs and skin of the fish, take out two pieces of fish, use a blade to make slices with a length of 5 cm, a width of 2.5 cm and a thickness of 0. 1 cm, code them at the other end of the plate, and decorate them with lettuce and carrot flowers. Put soy sauce and "Wasabi" mud into a small dish and eat it with sashimi. Dip in and eat.
Tip: 1. In the production and decoration of this dish, you can refer to the production of "lobster sashimi" and use the "lobster boat" to hold the dish. Arrange sashimi on the deck, surround the deck with shredded radish and carrot, decorate the bow with lettuce and carrot flowers, put it in the freezer for 0/5 minutes, take it out, and put dry ice on the deck. Open the small fish net on the corral, cover it on the boat, and serve it with seasoning. The ship was filled with white air and fog, like entering a fairyland. 2. "Wasabi" is like horseradish, small in size and light green in velvet, which is an essential seasoning for raw food. If there is no "mustard", it can also be served with Japanese mustard sauce and mustard-flavored dishes. Making "sashimi" uses "cuttlefish" (raw fish) meat. In some parts of Japan, it is also made of live carp meat. Although the methods are different, the ingredients are the same.
10. The practice of "Dengaku" tofu introduces the cuisine and its function in detail: the home menu of Japanese cuisine.
Taste: Maotai flavor technology: baking
Materials for making Japanese "Dengaku" tofu;
Material: tofu 1500g.
Accessories: 250g small green pepper, lettuce leaves 100g.
Seasoning: 250g of Japanese "Dengaku" sauce and 3g of refined salt.
Characteristics of Japanese "Dengaku" tofu;
The sauce is rich, salty and sweet.
It is delicious to teach you how to make Japanese "Dengaku" tofu and how to make Japanese "Dengaku" tofu.
1. Wash lettuce leaves, dry them and put them on a plate. Wash the whole green pepper, string it side by side with a metal drill, dip it in cold water, sprinkle with refined salt and marinate it slightly. Cut the tofu into 3 cm square and 0.7 cm thick pieces and drill through them.
2. Put roasted peppers and tofu skewers on the fire and turn them over at any time. When the surface of tofu is slightly dry, brush with "Dengaku" sauce and continue baking. When the tofu slices are baked until the oranges and green peppers are cooked, put them in a plate with good lettuce leaves.
Exactly 10. It's perfect. Ha ha. . Adopt it ~