1, boiled asparagus
300g asparagus, onion, ginger, garlic, millet, spicy, steamed fish, soy sauce.
1, asparagus 300g, clean first, remove the old roots, and then peel. Old roots are usually short roots at the bottom. If you peel it, it is mainly that the bottom is a little old, and the one near the top is generally tender and does not need to be peeled.
2. Cut in half from the middle and cut into two sections.
3. Next, prepare onion, ginger, garlic and millet spicy, 2 cloves of garlic are mashed and minced, 2 shallots are rolled and shredded, 1 slice of Jiang Ye is shredded, and 2 slices of millet spicy are cut into filaments in half.
4, all cut, ginger, millet spicy, chopped green onion soaked in water, chopped green onion will become a beautiful chopped green onion roll after soaking!
5. Boil the water in the pot, add a spoonful of salt and a spoonful of oil, then blanch the asparagus and cook for 2 minutes.
6. Take out the dry water, and then pour in a spoonful of steamed fish and soy sauce.
7. Add minced garlic, onion, ginger, spicy millet and a spoonful of hot oil, and the delicious boiled asparagus is ready.
Seasonal asparagus, fresh and lovely, is suitable for simple cooking.
2. Egg cream cake
5 eggs, salt 1 spoon, 230ml of cold water, and half a spoon of sesame oil.
1, first beat the eggs, five eggs weigh about 230 grams, a spoonful of salt, first stir with chopsticks;
2. Add 230ml of cold water, and the ratio of eggs to water is 1: 1. Personally, I think warm water and cold water can actually be used, and the difference is not particularly great, just mix them evenly;
3. Find out the bowl to steam the eggs, sieve and pour in, and use a spoon to remove the floating foam. This step can make the eggs steamed more thoroughly and beautifully, cover them with plastic wrap, or pour a plate on them.
Now let's boil the water. Steamed eggs must be cooked in the pot. After the water is boiled, steam for 8- 10 minutes. The exact time still depends on firepower. I used an induction cooker and steamed for 10 minutes.
5. Take it out and see if it is super complete and beautiful. Cut it into small pieces with a knife and pour some sesame oil to start. My mother actually prefers to put a spoonful of lard, which tastes particularly delicious. Don't add if you want to lose weight!
3. Fish with Chinese sauerkraut
Basha fish, pickled cabbage, ginger, chicken essence, onion, ginger, garlic, pepper, coriander, dried Chili noodles, white sesame seeds and hot oil.
1. Chop a handful of sauerkraut.
2, Basha fish 2 kg, first sliced into fillets, in fact, I think the cut fish has little effect, because the taste of Basha fish is tender, so there is little difference between the sliced fish and the cut fish.
3. Put the fish fillets in a bowl, add ginger, cooking wine, salt, pepper, chicken essence and egg white, mix well and marinate for 20 minutes.
4. After the fish is marinated, pour the oil into the pot, add the onion, ginger, garlic and pepper and stir-fry, then pour the sauerkraut and millet spicy and stir-fry.
5. Stir-fry the fragrance, add a bowl of water, half a spoonful of salt and a spoonful of soy sauce. Bring the fire to a boil, cover the pot and turn to low heat 10 minute.
6./kloc-After 0/0 minutes, remove the sauerkraut and seasoning from the pot with a spoon and put them in a bowl. Then put the marinated Basha fish in and cook it. It will be cooked in 2 minutes.
7. Take it out and wrap it in sauerkraut, and then have some coriander, dried Chili noodles, white sesame seeds and hot oil.
Delicious and simple fish with Chinese sauerkraut is ready. This is a lazy version of pickled fish, but it tastes really delicious, sour and fresh, and the fish is tender and smooth.
4, lettuce fried yam
1 yam, 1 lettuce, 1 pepper, fungus, corn kernels, salt, chicken essence, sugar and starch water.
1, a yam, peeled and sliced, soaked in water in a bowl to avoid oxidation and blackening, and a spoonful of white vinegar will make the taste more crisp. Remember to wear gloves if you are allergic to yam!
2, a lettuce, peeled and sliced, slightly thicker, will be more crisp and tender.
3. Prepare a red pepper color matching and slice it.
4. Then boil the water, add a spoonful of oil to the water, then pour the yam, lettuce and pepper into the water, add a handful of corn and a handful of fungus, and stew together for one minute.
5. After the break, take it out and have a cold water. The color will be greener and better. Take it out and drain it for later use.
6, hot oil in the pot, saute shallots and garlic, and pour in lettuce, yam and other ingredients.
7. After the fire is stirred evenly, add seasoning, salt, chicken essence and sugar, and continue to stir fry for one minute.
8. Finally, add a spoonful of starch water to thicken the juice, and stir fry quickly for 30 seconds to get out of the pot.
Stewed yam with lettuce is ready, light and refreshing, simple and delicious. This dish is really simple and deeply loved by everyone. This dish is also very popular for children. Corn and yam are sweet and crisp, and their colors are beautiful.
Step 5 pickle cucumber
5 kg of cucumber, 1 kg of pepper, 80 g of salt, 20 g of millet pepper, 250 g of ginger 150 g of garlic, 350 g of soy sauce, a handful of pepper, 60 g of sugar 160 g of white wine.
1, I'm going to prepare 5 kg of cucumber and pepper 1 kg. I wash the cucumber first. Summer is the season to eat cucumbers, and pickles and pickles are inseparable from it.
2. Wash the cucumber and cut it directly. Remove the head and tail first, and then cut into small pieces.
I prepared 150g ginger, sliced it, and finally garlic. Half a catty of garlic is cut into minced garlic, and all these dishes are put together after cutting.
6. Then boil the sauce, 350g of soy sauce and a handful of pepper. Simmer for another two minutes, then turn off the heat and let it cool.
4, don't throw the yellow melon pulp, add some sugar and stir it.
5. Prepare other side dishes during kimchi. 1 kg pepper cut into small pieces. This kind of pepper I use is not very spicy. If you like spicy food, you can change it into Hangzhou pepper and cut some millet. I have about 20 grams here. Just cut it into small circles.
I prepared 150g ginger, sliced it, and finally garlic. Half a catty of garlic is cut into minced garlic, and all these dishes are put together after cutting.
6. Then boil the sauce, 350g of soy sauce and a handful of pepper. Simmer for another two minutes, then turn off the heat and let it cool.
7. Let's have a look again when the cucumber is pickled. A lot of water, crisp and tender.
8. After fished out, rinse with clear water. You can rinse it several times to avoid being too salty. After washing, squeeze out the water with both hands.
9. Then put it in a clean box, then pour in the completely cooled soy sauce, then 160 grams of white sugar and 60 grams of white wine, and finally pour in all the cut side dishes.
We put on gloves and mix them evenly, and then our pickles are ready. It tastes crisp, especially crisp and delicious. It is perfect to drink rice porridge in the morning.
Sealed and stored in the refrigerator, it is very convenient to carry around. Remember to use oil-free and water-free chopsticks when you get it, so that it can be stored for a longer time.
6.steamed yellow croaker
? Ingredients list? Yellow croaker, ginger, onion, cooking wine, steamed fish soy sauce, red pepper.
1, a large yellow croaker is cleaned. The black membrane on the belly of the fish, the bones and muscles in the throat, and the blood stuck to the fish bones must be cleaned with nails and washed with running water during basic treatment.
2. Then cut a few knives on both sides of the fish to facilitate the taste.
3. Prepare 1 piece of ginger and a handful of onion, shred the ginger and cut the onion into sections.
4. Next, marinate the fish. Put a proper amount of onion and shredded ginger in the fish's stomach and some on the fish's back. Then pour a spoonful of cooking wine and marinate for 20 minutes to remove the fishy smell.
5. After the fish is salted, find a big plate with ginger slices and scallions at the bottom, yellow croaker at the top and the remaining ginger on the top.
6. Then prepare a small dish and pour in two spoonfuls of steamed fish and soy sauce.
7. Boil the water in the pot, add the yellow croaker after the water is boiled, and put the steamed fish soy sauce together. Hot steamed fish sauce tastes more delicious when poured on fish.
8. Steam on high fire for 8 minutes. When steaming fish, cut some red pepper first, and half of it is enough. Try to shred them and tear them off directly by hand.
9. Steam the fish and turn off the fire. Clip out the onion and ginger first, and then pour out the water in the fish dish.
10, pour steamed fish soy sauce while it is hot, add shredded pepper and scallion, and then pour a spoonful of hot oil that burns to smoke, and the fragrance will come out immediately.
Delicious steamed yellow croaker is ready, the meat is tender and not fishy at all.
7. leek rolls
Dough: 300g flour, 3g salt, 0g oil10g cold water140g.
Stuffing: 1 leek, 1 vermicelli, 3 eggs, 1 tofu.
Seasoning: 30g of salt, soy sauce, chicken essence, pepper and oil.
1, first mix flour, 300g flour, 3g salt, 0g oil10g cold water140g, and knead the flour without adding dry flour;
2. Knead a basically unsmooth dough first, and then cover it with plastic wrap for proofing 10 minute. 10 minutes later, it will be particularly smooth after three or two times. This is also a small skill of kneading dough. Continue to cover it with plastic wrap and wake it up 1 hour;
3. When the dough is ready, we will prepare the stuffing, 1 leek, clean it first, and then put it on the drying rack to drain the water; 1 vermicelli, heated to be soft; 3 eggs, stir for later use;
4. Put oil in a hot pot and cool it, pour in the egg liquid, fry the egg into pieces with chopsticks, and let it cool directly without seasoning;
5. The water in the leek is also dry. Chop the leek first. Leek can strengthen yang and regulate intestines. You can eat more supplements in autumn, cut them and put them in a bowl.
6, tofu 1 block, diced for use; Fans are also soaked, and the same ones are also chopped for use;
7. Then prepare a big bowl and pour all the ingredients into it. To season: 30g of salt, soy sauce, chicken essence, pepper and oil, and mix well. Refueling can not only prevent leeks from coming out of water, but also keep the color green. After being evenly stirred, standby;
8. Simply knead the awakened dough, then divide it into two parts, roll it thin, put the rolling pin on the bread, roll it up and put your hands on the bread, roll it back and forth from your body with a little force, and then pull it back close to the chopping board. After several repetitions, the dough will roll up.
9. Then spread the previously mixed stuffing evenly, spread it as evenly as possible, leaving a little gap at the edge, and then roll it from bottom to top. After being rolled, it can be divided into several portions or directly put into the pot, depending on the size of the pot;
10, put cold water on the pot, fire for 15 minutes, take out the pot, cut into pieces, and roll up;
8. cold eggplant
Eggplant, white vinegar, chopped green onion, garlic, cooking oil, chopped pepper sauce, 1 tablespoon salt, 2 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon sesame oil.
1. First cut off the head of the eggplant, cut it in half, and then cut it in half. After all, put it in a basin filled with clear water, add 1 spoon of white vinegar for 2 minutes, put it in a steamer directly after soaking, and steam it on high fire for 10 minute to cook.
2. Now let's cut some chopped green onion and put it in a bowl for later use, then prepare 1 garlic, mash it with a knife, peel it, and then cut it into pieces and put it on a plate for later use;
3. Add a little cooking oil after the pan is hot, add minced garlic after the oil is hot, stir-fry until the minced garlic slightly discolors, add 2 spoonfuls of chopped pepper sauce made by yourself, stir well, and then take it out of the pan and put it on the plate;
4. Then add chopped green onion, add 1 tbsp salt, 2 tbsp white sugar, 2 tbsp soy sauce, 1 tbsp balsamic vinegar and 1 tbsp sesame oil, and stir evenly for later use;
Now that the eggplant is steamed, take it out and tear it into small pieces when it is not hot. This eggplant is especially delicious, with meat in the middle. After all the tears come down, pour in the sauce just prepared and stir it evenly before eating.
The eggplant made in this way is refreshing and delicious. It doesn't need frying or frying. Is less oil healthy? Delicious, not greasy at all!