Light recipes 1: boiled light dishes
material
Pumpkin, cowpea, corn
working methods
1, boil the water in the pot, and cut the tender pumpkin into pieces and put it into boiling water;
2. Corn and cowpea are also boiled together, 15 minutes will be OK. . . . You can dip it in your favorite sauce when eating. I think it is delicious!
Light recipe recipe 2: Shrimp mustard soup is light and fresh.
One day, the story of the chef's friend and the shrimp mentioned in the kitchen incident reminded me of a lot of nostalgia. Shrimp is a common seafood for mutual help. People here like boiled, salty and boiled soup. The mustard and shrimp soup I made today is a very delicious grass-roots home-cooked dish, which was also very popular in restaurants in the last century. One day, you are right. Boiling shrimp is a very simple thing, but eating shrimp is a painstaking job. Squid is covered with thorns. If you bite with your mouth, it is easy to hurt your lips. If you chew it at will, it is easy to break the shrimp meat, so you can't eat the whole shrimp meat. Be careful. There is a saying that the whole shrimp meat can be torn off with chopsticks (as shown above). The shell of fresh shrimp is green and shiny, and it doesn't need any seasoning. It has an attractive taste. Cooked shrimp juice is rich, sweet and smooth, and the fat shrimp back is covered with oil. This time of year, until the Spring Festival, is the best time for us to eat shrimp.
material
Half a catty of dried shrimps, mustard greens 1, abalone, fresh mushrooms, seafood mushrooms and Flammulina velutipes, with a little salt.
working methods
1, fresh shrimp can be washed with clean water and pressed on the shrimp back with chopsticks, otherwise the live shrimp will jump.
2. Wash all kinds of miscellaneous mushrooms and cut them into sections for later use.
3. Wash the mustard, cut the roots and leaves separately, put the roots and mushrooms into the pot, add a glass of water and bring to a boil.
4. When the soup is boiling, the miscellaneous bacteria become soft, and add shrimps and mushrooms to continue cooking.
5. Cut the mustard leaves into filaments.
6. When the shrimp soup boils again, add mustard leaves and sprinkle some salt.
Light recipe recipe 3: Big soup is light and fresh at home.
material
1 Pseudosciaena crocea, half a handful of wild vegetables, several mushrooms, 2 shallots, ginger 1, appropriate amount of corn oil, a little salt and a little sugar.
working methods
1. Scrape the scales of the yellow croaker, remove the intestines and gills, wash them, and blot the surface with kitchen paper.
2. Soak the cabbage in clear water for half an hour, then clean it, chop it up for later use, and wash and slice the mushrooms for later use.
3. Add corn oil when the pot is hot. When the oil is hot, add croaker and fry until both sides are slightly yellow. Take out the oil filter.
4. Leave the bottom oil in the pot, stir-fry the cabbage and take it out.
5. Put the yellow croaker back into the pot, add water, and add ginger slices, onion segments and mushrooms.
6. After the fire boils, continue to cook for a few minutes until the soup turns white.
7. Add the stir-fried diced cabbage and cook for 2 minutes.
8. Finally, add a little salt and chicken essence to taste.
Light recipe recipe 4: Fried fish with fresh ginseng and lily
material
Nourishing, green and white, fragrant and tender, is a simple and light home-cooked dish. Component: 6 ~ 8 digits.
working methods
material
Fresh ginseng (peeled and sliced) 1, fresh lily (decapitated) 1, shad meat 1 (i.e. 1 fish, about 250g), asparagus (peeled and sliced) 2, garlic (sliced) 2, and dried onion (dried onion).
therapy
1/2 tsp salt, 1/4 tsp sugar, 1 tbsp water, a little pepper, 2 egg whites (bottom).
Retting material
Ginger juice, wine and water are appropriate.
condiment
Chicken soup 1 tablespoon, salt 1/2 teaspoons, sugar 1/3 teaspoons, cornmeal 1 teaspoon, chicken powder 1/3 teaspoons, a little sesame oil and a little pepper.
prepare
1. Peel shad meat, wash it, chop it, add marinade, rub it by hand, and then add egg white twice. After rubbing, put the fish glue in boiling water with a spoon and cook it, then put it away.
2. Fresh ginseng, fresh lily and fresh asparagus are blanched with blanching materials and drained.
3. Heat the pan, put oil, add garlic slices and dried onion slices, stir-fry, add all the materials and seasonings, and boil to serve.
feel
1, shad meat itself contains gum, so long as a little salt is added, the fish gum will be elastic.
2. Adding clear noodles to the marinade can make the fish glue softer, smoother and more tasty.
3. Don't cut fresh ginseng too thick to avoid the fragrance of ginseng.
Chef Xiaoji
At the beginning of autumn and the end of winter every year, shad is the most plump, with no muddy taste and full of umami flavor, which is a kind of freshwater fish.
Light recipe recipe 5: Xi food substitute
material
Stone has the posture of sinking fish and falling geese, hiding the moon and feeling ashamed of flowers. Elegant and unconventional, it coincides with this dish. How about this dish? Lotus ribbon? As the laudatory name of protein in Cantonese cuisine, hibiscus flowers are white and light in appearance, neither fat nor greasy when eaten in the mouth, showing the characteristics of smooth and tender Cantonese cuisine. Composition: 4 ~ 6 digits.
working methods
material
80 grams of scallop, edible comb powder 1 teaspoon, 6 egg whites, broccoli 160 grams (fried), a little rice flour (fried), and a little fried scallop (that is, scallop).
condiment
Chicken soup (equivalent to egg white) is about 1 3/4 cup, salt12 teaspoons, sugar12 teaspoons, cornmeal 3 teaspoons, a little pepper and a little sesame oil.
prepare
1. Thaw the ribbon, marinate it with edible comb powder 10 minute, blanch it in a boiling water pot, take it out, wash it and chop it up.
2. Broccoli is surrounded by vegetables, and crispy rice noodles are laid in the middle for later use.
3. Mix egg whites, belts and seasonings.
4. Add 1 tablespoon of raw oil after the pot is hot, and the oil temperature is still frozen. Immediately pour in the egg white, shovel the cooked egg white layer by layer with a small torch, and add the fried scallops. Serve.
feel
1, dried scallops should be steamed in advance.
2. You can sprinkle the fried scallops with food.
3. It can be served with Zhenjiang vinegar.
The weight of raw flour is very important. If there is more flour, the juice will be thick and solid, and if there is less flour, the juice will not be thick.
5. When frying rice noodles, you need to heat the oil first, then turn off the fire, then add rice noodles, and take them out quickly after they burst open to avoid burning.
Light cookbook cookbook 6: Huangshan Shuangshi
material
Huangshan stone chicken and stone velvet are both famous delicacies. Delicious food is a major feature of Anhui cuisine. This dish is light, appetizing, fresh and fragrant, and has the functions of nourishing, strengthening the body and beauty beauty. Ingredients: stone chicken, tremella seasoning, broth, cooking wine, refined salt, ginger slices and monosodium glutamate.
working methods
1. Slaughter the live stone chicken, wash it and cut it into pieces.
2. Wash the tremella for later use.
3. Put the pot on fire, add the broth, season the stone chicken with seasoning, boil it on fire, stew it on low fire, add the tremella and put it in a water cup.
Matters needing attention
1. Choose fresh vegetables for the stone chicken and wash the stone ears.
Food is delicious only when it is cooked slowly with low fire.