Today, Bian Xiao will share with you three kinds of steamed vegetables. Eating them often in winter can supplement various nutrients, warm your stomach and make you healthy all winter. Come and have a look with me.
First course: Steamed eggs with shrimp and tofu
Tofu 1 box, eggs 1 piece, clean water 80g, shrimps 9, shallots 1 root, steamed fish black soybean oil 1 tablespoon, salt 1g, oil 1 teaspoon.
Cut the tofu into small pieces, cut the onion into chopped green onion, and beat the eggs into the bowl.
Wash the shrimps with a spoonful of salt immediately after rubbing, drain the water, add a little starch and mix well for later use.
Put the tofu blocks into a deep dish evenly, add a little salt to the eggs, then add 80 grams of water and stir well. Filter the egg liquid with a strainer to isolate excess bubbles, and then pour the egg liquid on the tofu.
Cover with plastic wrap and steam for 8- 10 minutes ~ remember not to use big fire.
After the boiled eggs are steamed, remove the plastic wrap, add the salted shrimp and steam for another 2 minutes.
Sprinkle with soy sauce and sesame oil, sprinkle with chopped green onion.
Second course: Steamed chicken wings in oyster sauce.
Light soy sauce, oyster sauce, 6 chicken wings, 2 slices of ginger, 2 tablespoons of sugar1/,a little salt, a little pepper, 0//2 tablespoons of starch/kloc-0, oil and a little shallots.
Wash the chicken, put all the seasonings in plastic bags, grab them evenly and put them in the refrigerator for the night.
Steam in cold water for 25 minutes.
The third way: fish head with chopped pepper
1 fish head, appropriate amount of chopped pepper, onion, ginger, garlic, salt, sugar, soy sauce, 3 tablespoons of Chili oil and pepper oil.
Split the fish head, wash it and spread it on a plate. Chop onion, ginger and garlic for later use.
Heat oil in the pan, add chopped pepper and stir fry, add onion, ginger and minced garlic and stir fry until fragrant.
Season with sugar, soy sauce and pepper and stir-fry the seasoning thoroughly.
Spread the fried ingredients on the fish head, time it after the water boils, and take it out after ten minutes.
Heat pepper oil and Chili oil, pour them on the fish head, and add chopped green onion.
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.
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: