A home-cooked dish that is super nourishing for the stomach.

A home-cooked dish that is super nourishing for the stomach. The dish I will introduce to you below belongs to the Cantonese cuisine. It is refreshing but not greasy. The meat in this dish It melts in your mouth. This dish is not only delicious and nutritious, but also very healthy. The following is a home-cooked dish that is super nourishing to the stomach. Welcome everyone to read and share with me! Super stomach-nourishing home-cooked dish 1

1. Braised eggplant

Ingredients: 1 eggplant, sliced ??ginger, green onion, light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, salt , appropriate amount of cornstarch and water starch

Method:

1. First, slice the ginger; slice the garlic; cut the green onions into sections.

2. Prepare a bowl, pour in 1 spoon of light soy sauce, 1 spoon of cooking wine, a little oyster sauce, sugar, salt and a small amount of dark soy sauce and mix well.

3. Cut the eggplant into hob pieces, add 3 tablespoons of cornstarch, and mix well.

4. Pour oil into the pan and heat it until it is 80% hot. Add in the eggplant and fry until it is slightly brown. Take it out. Then increase the oil temperature to 80% heat. Then add in the eggplant and fry until golden brown. Pour out and drain. Oil.

5. Leave the bottom oil in the pot, add onion, ginger and garlic and sauté until fragrant, pour in the prepared sauce and eggplant, stir-fry evenly, pour in appropriate amount of water starch and cooking oil and mix well.

2. Braised cabbage hearts with shrimps

Ingredients: 500g cabbage, 300g shrimps, 3 chives, 2 slices of ginger, 1/2 bowl of chicken soup, 1 teaspoon of salt, water starch 1 tablespoon

Method:

1. First cut the cabbage; cut the green onions into sections; shred the ginger and set aside.

2. Put oil in the pot, add onions and ginger and stir-fry until fragrant and fragrant, then add shrimps and stir-fry twice.

3. Then add the cabbage, stir evenly over high heat, add chicken soup and salt, and stir-fry until the cabbage becomes soft.

4. Finally, add water starch to thicken the gravy, and evenly cover the cabbage with the soup.

3. Radish and pork ribs soup

Ingredients: 400g pork spine, 300g peeled white radish, a little ginger, salt and pepper

Method: < /p>

1. Slice ginger; peel and cut white radish into cubes; chop pork spine into pieces.

2. Pour water and ribs into the pot, pour in a small amount of cooking wine, blanch the blood, remove and wash.

3. Then pour half a pot of water, add ginger slices, add backbone and white radish, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes.

4. Finally, put 1 and a half spoons of salt in the pot, sprinkle in pepper and mix well.

4. Bitter Melon Scrambled Eggs

Ingredients: 1 bitter melon, 4 eggs, green onions, pepper, sesame oil, salt, a little sugar

Method:

1. First cut the bitter melon, remove the seeds, and slice it into slices; cut the green onion into finely chopped pieces.

2. Crack 4 eggs into a bowl, add half a spoonful of salt, sprinkle in pepper, pour in sesame oil and beat well.

3. Pour oil into the pan, pour in the egg liquid, fry gently until the egg liquid is set, and pour it into a colander.

4. Take another pot, add some chopped green onion, then add the bitter melon and stir-fry until soft. Add 1 spoon of salt and a little sugar and stir-fry evenly.

5. Finally, pour in the eggs and stir-fry for a while, then add the remaining chopped green onions.

5. Steamed seabass

Ingredients: 1 seabass, scallions, scallions, ginger, red pepper, appropriate amount of steamed fish soy sauce

Method:

p>

1. First cut the green onions into sections, make a vertical cut and unfold.

2. Fold the shallot in half, press it with the green onion and cut into shreds; cut the red pepper into shreds; slice the ginger; make a slash on the back of the seabass along the spine.

3. Put the plated seabass into the steamer, add onions and ginger slices, cover the pot, wait for the water to boil, steam for 15 minutes, then take out the onions and ginger. Sprinkle with shredded green onion and red pepper.

4. Finally, heat a pot of hot oil, pour it on the fish, and then pour the steamed fish with soy sauce.

6. Bean curd, silver bud and black fungus

Ingredients: bean curd, silver bud, black fungus, peanut oil, sesame oil, salt, monosodium glutamate, water starch, ginger

Method:

1. 150 grams of yuba, 100 grams each of mung bean sprouts and black fungus, 20 grams of peanut oil, 5 grams each of sesame oil and salt, 2 grams of MSG, 15 grams of water starch, and 10 grams of ginger. , 200 grams of soybean sprout soup.

2. Place the yuba in a basin, pour in boiling water, cover tightly, soak until there is no hard core, take it out, and cut into 3-4 cm long sections.

3. Wash the ginger and cut into pieces; wash the mung bean sprouts, drain them under boiling water; wash the black fungus, tear the large ones into small ones, or soak them in boiling water. Take it out at once.

4. Heat the wok, add oil to heat, fry the minced ginger, add mung bean sprouts and black fungus and stir-fry for a few times, add soybean sprout soup, refined salt, MSG, pour in yuba, and use Simmer over low heat for 3 minutes, then turn to high heat

Collect the juice, thicken with water starch, pour in sesame oil, and serve in a plate.

7. Steamed Egg Custard

Ingredients: 1 egg, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon sesame oil

Method: < /p>

1. Crack the eggs one into a bowl

2. Beat them and pour in warm water, just a little warm.

3. Add salt and sesame oil and mix thoroughly ,

4. Steam in boiling water for about 12 minutes

8. Stir-fried Longli fish pieces with sweet peppers

Ingredients: 1 Longli fish , 1 green pepper, 1 red pepper, 1 green onion, 1 garlic, 1 small piece of ginger

Method:

1. Frozen Longli fish fillet, thaw and wash Cut into cubes.

2. Add cooking wine, salt, ginger slices and garlic slices to the cut fish pieces and marinate for 10 minutes. Cut green and red peppers into cubes, slice ginger and garlic, and cut green onions into sections.

3. Pour oil into the hot pan, first add peppercorns, ginger and garlic slices and stir until fragrant, then add bean paste.

4. Add green and red pepper cubes and green onions, stir-fry, and finally add fish cubes and stir-fry until cooked.

9. Fried cuttlefish and broccoli

Ingredients: cuttlefish, broccoli, other accessories

Method:

1. Appropriate amount of cuttlefish, Appropriate amount of broccoli, appropriate amount of peanut oil, appropriate amount of salt, a little MSG, appropriate amount of garlic, appropriate amount of starch, appropriate amount of chili pepper.

2. Remove the bones and internal organs of fresh cuttlefish, peel off the black fish on the surface, and wash it. Chop off the cuttlefish head and process it separately.

3. Use a knife to cross-cut the inner surface of the cuttlefish, cut it into flowers, and cut it into small long cubes. Pick small florets of cauliflower, soak them in salt water for a few minutes, and wash them.

4. Add water to the pot and bring to a boil, add the cuttlefish and quickly blanch it out. Heat peanut oil in a wok and sauté garlic and chili until fragrant. Add the blanched cuttlefish and stir-fry. Meanwhile, simmer the broccoli in the pan.

5. Put the blanched broccoli into the wok, add salt, monosodium glutamate and starch water and stir-fry quickly evenly, then remove from the wok.

10. Mushrooms and rapeseed

Ingredients: mushrooms, rapeseed, other accessories

Method:

1. 5 grams of mushrooms, 200 grams of rapeseed grams, 20 grams of vegetable oil, 15 grams of salt, and a little MSG.

2. Wash the rapeseed, cut into 3 cm long sections, separate the stems and leaves; soak the mushrooms in warm water and remove the stems.

3. Put the pot on the fire, heat the oil, add the rapeseed stems first, until they are about 60 to 70% tender, add salt, then add the rapeseed leaves and stir-fry for a few times.

4. Add the mushrooms and the soup in which the mushrooms are soaked, cook until the vegetable stems are soft and rotten, add MSG and mix well. Super stomach-nourishing home-cooked dishes 2

Method 1: Braised Pork Ribs with Tea Tree Mushrooms

The first step is to buy two ribs, appropriate amount of tea tree mushrooms, raw soy sauce and cooking wine, and then prepare them Onion, ginger, garlic, cinnamon, oyster sauce, chili, star anise, salt and chicken essence.

In the second step, directly process the ribs and cut them into pieces and boil them in a pot. Mince the onions, ginger and garlic and set aside. Wash and soak the tea tree mushrooms.

The third step is to prepare a pot and heat it up with oil. Add the onion, ginger, garlic and pepper to the pot until fragrant. Add the ribs and stir-fry. Add cooking wine, soy sauce and oyster sauce to cook.

The fourth step is to add water and bring to a boil. Put the cinnamon bark, star anise and rock sugar into the pot and simmer. Add tea tree mushrooms for about half an hour. Finally, add salt and chicken essence and simmer for half an hour to reduce the juice. Can.

Method 2: Fried chicken gizzards with leeks

In the first step, prepare leeks, baking soda, chicken gizzards, salt, white sugar, starch, vegetable oil, cooking wine and light soy sauce.

In the second step, process the leeks directly, wash them, and soak them in baking soda. Wash the chicken gizzards with salt and slice into slices. Add salt, sugar and pepper and stir. Add starch and vegetable oil and stir.

The third step is to add oil to the wok, stir-fry the chicken gizzards, add cooking wine, stir-fry and remove. Leave a small amount of oil and stir-fry the leeks, add salt to taste, add the chicken gizzards to the pan, stir-fry and add light soy sauce.

Method 3: Stir-fried shredded beef with coriander

In the first step, prepare beef, coriander, chili pepper, ginger garlic, black pepper, red chili pepper, cooking wine, egg white, soy sauce and salt.

In the second step, shred the beef directly, add egg white, black pepper, salt and cooking wine, and marinate the ginger for 30 minutes.

The third step is to add oil to the wok, stir-fry the beef and take it out, then add oil to sauté the ginger, chili pepper and garlic until fragrant, add the beef and continue to stir-fry, add soy sauce and water and simmer directly.

The fourth step is to add the coriander to the pot and remove from the pot.