Cooking tips for food stir-fry five-color vegetables
Ingredients: carrot, wax gourd, pumpkin, radish, broccoli, garlic, oil, salt, chicken essence, starch water and sugar.
Exercise:
1. Dig carrots, wax gourd, pumpkins and radishes into balls with a ball digger; Cut the broccoli into small flowers and wash it.
2. Add water to the pot to boil, add a little salt and oil to the water, add the processed meatballs and broccoli and blanch until half cooked. Drain the water after cooling.
3. Heat the pan, add a little oil, saute garlic, pour in half-cooked vegetable balls, a little sugar and salt, and stir-fry until the balls are fully cooked. Finally, add chicken essence to taste, and pour a little starch water to serve.
Green vegetable pancakes
Ingredients: vegetables, eggs, flour.
Exercise:
1. Clean vegetables, cut them into small pieces, put them in a blender, add water and stir them into a vegetable paste; Beat the eggs into a bowl and beat them into egg liquid. Pour the green vegetable slurry into the egg mixture and continue to stir evenly. Pour in the flour and mix well in one direction.
2. Heat the pot, pour a little oil, turn to low heat, pour the vegetable flour paste into the pot, fry until both sides are slightly burnt, then take it out and put it on the plate. You can sprinkle some salad dressing properly before eating, which is more distinctive.
Cooking secrets of gourmet rabbit shredded vegetables
Ingredients: boiled quail eggs, carrots, Chinese cabbage, dried black fungus, black sesame seeds, salt and sesame oil.
Exercise:
1. Cut a knife from the side with more protein in quail eggs, and make small pieces into the shape of rabbit ears. Cut the knife from quail egg 1/3, close to the sharp end, and don't cut it off. Put the rabbit's ear into the gap just cut, and make an eye rabbit with two black sesame seeds dipped in some water.
2. Shred Chinese cabbage, carrot and auricularia auricula, boil the water in the pot, pour all the shredded Chinese cabbage, blanch 1~2 minutes, remove and drain.
Season with a little salt and sesame oil, put it on a plate and put the rabbit in front.
Pumpkin custard
Ingredients: pumpkin, eggs, salt, vinegar, sesame oil.
Exercise:
1. Wash the pumpkin, cut off 1/4 from the top, hollow out the seeds in the pumpkin with a spoon, and then dig out a small part of the pulp, leaving a thickness of about 1cm.
2. Beat the eggs into a bowl, add a proper amount of warm water, add a little salt to taste, break the egg liquid and water, pour into the pumpkin cup, cover with plastic wrap, and make a few holes in the plastic wrap.
3. Boil the water in the pot and put the pumpkin cup in the pot. Steam on high fire for 1~2 minutes, and then steam on low fire for about 8 minutes.
Cooking skills of delicious yam and red bean cake
Ingredients: yam, red beans, sugar.
Exercise:
1. Wash the yam, steam it in the pan, peel the steamed yam and cut it into sections. Take a piece of plastic wrap, put yam on it, fold the plastic wrap in half, and grind the yam segments into yam mud.
2. Soak the red beans for 4-5 hours in advance, put a proper amount of cold water in the pot, add the red beans and cook them, and take them out.
3. Pour the sugar into the pot, then add cold water, and the fire begins to boil until the soup becomes sticky. Turn it to a small fire and pour the red beans in. Each red bean will be evenly covered with a layer of sugar.
4. Add the red beans into the yam mud, stir evenly, and take the remaining jelly shells for molding.
Milk pumpkin soup
Ingredients: pumpkin, milk, sugar
Practice: A Complete Book of Food World Recipes
1. Peel the pumpkin, remove the pulp and slice it; Steam over high fire until soft (10- 15 minutes), and put it into a blender to stir it into mud.
2. Pour the pumpkin puree into the pot, heat it on low heat, add the milk, stir it with a spoon and heat it until it is hot, season it with sugar, and decorate it with milk and cooked sesame seeds after serving.
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