First course: tofu cabbage roll
Wash the cabbage, remove the hard part, pour it into the cabbage after cooking, pick it up and drain it (don't cook it for a long time, the leaves will rot if it is wrapped)
Crush tofu, dice carrot, stir-fry until it changes color, add seasoning and soy sauce and stir well.
Roll the tofu stuffing into the cabbage, put it in a steamer, cook for eight minutes, stir with oyster sauce+starch+boiling water, pour it on the cabbage roll and sprinkle with chopped green onion.
Second course: stewed mutton soup with white radish.
After the mutton is cut into pieces, soak it in cold water to remove blood.
Add water to the casserole and add mutton. After the medium heat is boiled, skim off the floating foam.
Put onions, ginger slices, dried hawthorn slices, prickly ash and pepper into the pot sand, boil over high fire and simmer for about 2 hours (many friends think: why do you want to put dried hawthorn in mutton stew and hawthorn in mutton stew? It should make mutton softer, tender and fresher, so that mutton is easier to cook and chew.
20 minutes before the pot, put the white radish, and then add salt (put it early, it is easy to be soft and stale).
Sprinkle pepper and coriander on the mutton soup before serving, and stew it delicately.
The third way: steamed baby cabbage with garlic vermicelli.
Soak a handful of vermicelli (Longkou vermicelli) in cold water for 10 minutes, which feels like stroking your boring hair.
Wash the baby cabbage, cut it in half, and cut 3 parts each half.
Chop garlic for later use.
Pour oil into the pan, add minced garlic and stir-fry until fragrant, then add 2 tablespoons of soy sauce, 3 tablespoons of steamed fish black soybean oil, 1 tablespoon of sugar, a little salt, half a tablespoon of chicken essence, 1 tablespoon of chopped pepper and a bowl of water, and boil together.
Spread a layer of vermicelli on the bottom of the dish, put it on the doll dish, and pour the hot sauce just made evenly on the doll dish.
Boil water in a pot, then steam in the pot 15 ~ 20 minutes.
Finally, sprinkle with chopped green onion for decoration.
Number four: Braised pork with chestnuts.
Wash pork belly, cut into small pieces, blanch in cold water, add 2 slices of ginger and 2 tablespoons of cooking wine, blanch, remove floating powder and drain the meat for later use.
Put a little oil in the pot, add ginger slices, onion segments and star anise, and stir-fry until fragrant.
Saute onions, ginger, etc. Take it out and put it in the inner container of the rice cooker, and leave the oil for cooking in the pot for later use.
Put the drained pork belly into a wok and stir-fry over high fire. After the surface is slightly colored, turn to medium heat and stir-fry the oil slowly.
(Drain water, pay attention to prevent oil splashing when frying), stir-fry until the meat surface is golden, and take it out for later use.
Put a little oil in the pot, add a proper amount of rock sugar, stir-fry until the sugar melts into light caramel color, add meat, stir-fry quickly so that each piece of meat is stained with sugar liquid, add 3 tablespoons of soy sauce and 1 tablespoon of soy sauce, stir-fry several times, pour half a bowl of water into the pot, drain the juice, and put it into the inner container of the rice cooker. Add a small bowl of water, just below the height of the meat.
Braised pork in rice cooker is very soft and glutinous, which melts in the mouth and is loved by adults and children.
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: