fricassee
Recommended recipe braised mutton
【 List of Ingredients 】 Mutton, white radish, onion, ginger, salt, cooking wine, soy sauce, tomato sauce, cooking oil, sugar, white vinegar and chopped green onion.
[Production Steps]
1, clean onion and ginger, cut into onion segments and ginger slices, and cut white radish into pieces for later use;
2. Now the mutton is processed, the mutton is boned and peeled, and the taste is better.
Then wash the mutton and cut it into small pieces, control the moisture, put it in a small bowl, add a proper amount of salt, cooking wine and soy sauce, and then grab it and marinate it for a while;
3. Heat the oil in the pan, pour enough cooking oil, heat the oil to 60% to 70%, first put the mutton pieces in the oil pan and fry until golden brown, then remove and drain the oil and water.
4. Take another pot and add a little base oil. When the oil is hot, stir-fry the onion and ginger in the pot first, then stir-fry the tomato sauce, add water appropriately, and add cooking wine, sugar, salt and white vinegar to taste.
Then when this pot of soup is boiled, you can put the fried mutton in it and stew it with white radish.
When the mutton is crisp and rotten, the braised mutton is almost ready. Add some starch to collect juice, sprinkle with chopped green onion and coriander and serve.
Hold soup in a jar.
Recommended recipe for stewed chicken with morel
[Component List]
500g of chicken, 0/0g of Morchella/KLOC-,8g of ginger, 8g of Lycium barbarum, 3g of salt, 50g of yam and 5g of red dates.
[Production Steps]
1, prepare a chicken and cut into pieces;
2. Wash Morchella twice with running water to remove the sediment of Morchella, and then soak it in warm water for 20 minutes;
3. Slice the chicken and ginger and put them in a pot with cold water. After the water is boiled, skim off the floating foam and remove the chicken for later use.
4. Change the soup pot and add chicken and red dates. Bring the fire to a boil and turn it down for an hour and a half. Adding Morchella esculenta, removing impurities, and soaking Morchella esculenta in water and Fructus Lycii. Bring the fire to a boil and turn it down for 30 minutes.
5, add salt to taste before the pot, delicious can be served!
Eleven dishes
Recommended recipe pumpkin jiaozi
【 List of Ingredients 】 Pumpkin, sugar 10g, glutinous rice flour 300g, brown sugar 1g, and water.
[Production Steps]
1. Prepare 1 pumpkin, cut it into thin slices, put it in a plate and steam it in a pot;
2. Add 10g sugar while it is hot, mash it into pumpkin paste, let it cool a little, and then start adding glutinous rice flour. I added 300g glutinous rice flour here.
3. Glutinous rice flour is not easy to knead into smooth dough. You can squeeze it into the middle by hand, then knead it into long strips, divide it into 3 small strips with a knife, and then cut it into small doses. Then knead each small dose into a ball and put it on a plate for later use. Pumpkin jiaozi is ready.
4. Boil half a pot of water in the pot. After the water is boiled, add the small dumplings. After boiling, add a little water to continue cooking. Repeat this for three times, which will make the flavor of the small dumplings stronger.
5. After cooking, take it out and cool it in cold water twice to avoid sticking together. Add 1 piece of brown sugar and a bowl of clear water to the pot, cover it, and pour the water into a small dumpling. At this time, turn off the heat, stir-fry and cook until the soup slowly dries and thickens, and then turn off the heat and take out the pot.
The pumpkin made in this way, jiaozi's and Huang Cancan's, looks particularly appetizing. There are pumpkins and brown sugar, which are especially suitable for people with anemia and female friends. They can replenish blood and qi, and they can also be used as beauty beauty. They are all Q-bombs of glutinous rice, delicate pumpkins and sweet brown sugar. It is really delicious.
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: