How time flies! The second volt is almost in beginning of autumn before it passes. It seems that it is not far from the cool weather. Hang in there, this bitter summer will soon pass. I wonder how you have been recently. I believe some friends often work outdoors and can't enjoy the coolness of air conditioning. They sweat a lot every day, which leads to a lot of weight loss, which is obviously different from when they come in the early summer. In this case, when they arrive in beginning of autumn, they have to gain weight in autumn to make up for their health, so as to be healthier and adapt to the bad weather in autumn and winter.
How to paste autumn fat? The most practical way, of course, is to eat more meat dishes. Beginning of autumn is just around the corner. Learn five home-cooked meat dishes in advance. They are delicious but not greasy, and the autumn fertilizer is just right. The specific recipes are shared with everyone, and I don't know how to do it for reference.
First course: Steamed pork with flour.
Prepare a piece of pork belly, preferably with obvious layers. This pork belly is not greasy. Don't peel it, cut it into thicker pieces.
Wash the water, control the water, put it in a bowl, and pour in the right amount of soy sauce to stir. In order to color the sliced meat, some friends don't like to eat meat with too dark color, so they add soy sauce.
Pour a packet of steamed meat powder into the sliced meat, stir and marinate for 20 minutes. If there is no bag, you can also pickle it yourself. Add cooking wine, ginger slices, onion slices, soy sauce, soy sauce, white pepper and chicken essence and mix well.
After curing for 20 minutes, add a little water to the pork, pour in the steamed rice flour, stir and mix, so that every piece of meat is stained with rice flour, and make sure that the rice flour is wet. If it is too dry, the steamed rice noodles will feel awkward.
After mixing well, put a few potato pieces or sweet potato pieces at the bottom of the steaming bowl, and then put the meat pieces on it. If you want to be beautiful, you can code meat.
Add water to the steamer, put it in a steaming bowl, steam the SAIC motor on high fire, and then steam it on low fire for one hour. In order to shorten the time, put it in a pressure cooker and press it with low fire for half an hour, which is enough time to make the steamed pork soft and delicious. Remember to put a bracket under the steaming bowl when putting the pressure cooker. The steaming bowl should be resistant to high temperature.
Second course: stewed ribs with lotus root
Prepare one or two lotus roots, thick ones are better, and chop the ribs into small pieces. For richer and more beautiful ingredients, you can also prepare a corn, wash it and cut it into small pieces.
Peel and wash the lotus root, cut it into larger pieces and soak it in water to avoid oxidation and discoloration.
Soak the ribs in cold water for half an hour, pour out the dirty water, then put the flour and wash it several times. Rinse with cold water and blanch in a pot. When blanching, add ginger, onion and cooking wine, skim off the floating foam and take it out.
Add lotus root, ribs, ginger slices, onion, corn and boiled water into a saucepan, cover the pan and simmer over high heat, then turn down the heat.
When the ribs are cooked to 90% maturity, add salt and white pepper to taste, and then continue to stew until the ribs are soft, rotten and deboned, and the lotus roots are soft and tender.
Finally, add a little chicken essence to make it fresh. You don't have to add it if you don't like it. Remove the ginger and scallions when cooking, and sprinkle a little chopped green onion.
The third way: braised prawns in oil
Prepare some fresh shrimps, cut off the whiskers and feet, and remove the shrimp line. You can pick it with a toothpick and rinse it for later use.
Add cooking oil to the pot, add a pinch of dried Chili, stir-fry until fragrant, and then put the shrimp in the pot and stir-fry until both sides are a little burnt.
Then add ginger slices, onion slices and cooking wine and stir-fry a few times, then add salt and a little rock sugar and stir-fry evenly.
Then add a little water, cover the pot and simmer. When the water disappears, open the lid and stir-fry the juice.
The braised prawns are ready, with good color and flavor.
The fourth way: crucian carp soup
Prepare a freshly killed crucian carp, clean it, dry it with kitchen paper towels, and scratch the surface a few times, or don't scratch it.
Heat the pan and add oil. When the oil temperature is 50% hot, put the crucian carp in the pot, fry it until it turns brown, turn it over and fry the other side. If there is no non-stick pan at home, use a hot pan to cool the oil. It's simple. The wok is heated to smoke, and the cooking oil is poured into the wok to keep it moist. The oil is also heated until it smokes and then poured out, and then some cold oil is poured in. Add crucian carp when the oil temperature is 50% hot.
After frying, add two or three slices of ginger, add appropriate amount of boiling water, and continue to cook for 10 minutes.
When the soup turns milky white, add onion and tofu, or add shredded white radish, continue to stew, and stew for 10 minute, and the crucian bean curd soup is ready. If you want the fish soup to turn white, you must first fry the fish and then add boiling water to stew it.
Fifth road: stewed beef with potatoes
Prepare a brisket, cut it into small pieces and soak it in water. There is a lot of blood in beef, so the soaking step cannot be omitted, and the water should be changed many times during the soaking process.
Soak the brisket clean until it turns a little white.
Put it in a pot, add cold water, ginger slices, onion segments and cooking wine, bring it to a boil with high fire, skim off the floating foam, and cook for another two minutes to take it out.
Add oil to wok, heat it, pour beef and stir fry, add light soy sauce, dark soy sauce and rock sugar, stir fry until the rock sugar melts, and add enough boiling water.
After the fire boils, transfer to the pressure cooker, cover the pot, and steam over high fire for half an hour.
After pressing, deflate, open the lid, add potato pieces and salt, cover the lid slightly, and continue to stew until the potatoes are soft and rotten. The stewed beef with potatoes is ready, soft and delicious.
The above five meat dishes are all delicious. Very suitable for cooking at home, simple and easy to use. Remember to cook them often after beginning of autumn. They are delicious and not greasy. So much for sharing. If you like me, please pay attention to me.