Beitai kitchen menu 1: Fish-flavored shredded pork
Features: I'm afraid no one will refuse the familiar taste of sour, sweet and spicy, so try to serve this Sichuan traditional dish with the highest order hit rate from your own kitchen.
ingredients: pork tenderloin 3g chopped pickled pepper 8 chopped Pixian watercress 1 tablespoon (15g) chopped ginger 1 chopped garlic 3 cloves chopped chives 2 tablespoons (3g) soy sauce 1 teaspoon (5ml) white sugar 1 tablespoon (15g) balsamic vinegar 1/2 tablespoons (8ml) cooking wine 2 teaspoons (1ml) water starch 1. Add water starch (1/2 tablespoon, 8ml), chopped Pixian watercress (1/2 tablespoon, 8ml) and soy sauce, grab them evenly by hand and marinate them.
2. In a small bowl, stir starch (another 1/2 tablespoon, 8ml), balsamic vinegar, white sugar, cooking wine and chicken essence evenly to make sauce for later use.
3. When the oil in the wok is extremely hot (smoking), put the marinated shredded pork into the wok, stir-fry for 3 seconds quickly, immediately leave the fire and drain the oil.
4. Heat the remaining oil in the wok with high fire, and stir-fry the pickled peppers, Pixian watercress, Jiang Mo and minced garlic for 1 minute until they are fragrant.
5. Put the shredded pork and chives into the pan one after another and stir well. Finally, slowly pour the sauce in a small bowl into the pan along the inner wall of the pan and turn it quickly. When it is thin and transparent, leave the fire and serve immediately.
1. The proportion of vinegar must be appropriate, and it can be slightly emphasized according to personal taste preference.
2. Pixian watercress, pickled pepper, garlic and ginger should be chopped separately for later use. Because when cooking, you should first stir-fry the pickled pepper and Pixian watercress, and then put the minced garlic and Jiang Mo.
3. In order to make shredded pork tender, dry starch can be mixed with egg white and a small amount of soy sauce to replace water starch.
Beitai Kitchen Menu 2: Golden Tofu Roll
Features: Who said that tofu represents a poor life? Smooth tofu with fat beef slices overflowing with meat, fried golden and served on the table, fully dipped in dip, and the taste is layered in the mouth.
ingredients: 1 piece of south tofu (about 3g), fat beef slices, 1g eggs, 1 pepper, 1 chive, 1 ginger, 1g garlic, 2 cloves coriander, 1 seasoning: 2 tablespoons soy sauce (3ml), 1 tablespoon white sugar (15g), 1 tablespoon Shaoxing rice wine (15ml), 1 teaspoon oyster sauce (5ml), 1 teaspoon salt (5g) and 2 tablespoons oil (3ml).
2, garlic beat and cut into pieces. Ginger is minced. Wash coriander, take coriander stalk and cut it into pieces. Chop the pepper and set aside. Wash shallots and chop them for later use.
3. Boil the water in the pot with high fire, add the remaining salt (3g), add tofu and cook for 3 minutes, then take it out and cut it into strips with a thickness of 1cm and a length of 5cm, and wrap a piece of fat beef outside each tofu strip.
4. Heat the oil in the frying pan to 5% heat, roll the tofu strips wrapped with fat beef slices in the egg liquid in turn, dip them in the egg liquid and fry them in the frying pan until the beef is cooked and the skin is golden, and then take them out. Control the oil for later use.
5. Continue to heat the frying pan with medium heat, add the prepared Jiang Mo, minced garlic, minced coriander and minced capsicum, stir-fry until completely dry and fragrant, add the fried beef tofu rolls, mix well in the pan, turn off the fire and put them into a plate.
6. Continue to heat the frying pan with medium heat, add light soy sauce, white sugar, Shaoxing yellow wine and 2 tablespoons of cold water to boil, add oyster sauce, stir evenly, turn off the fire, sprinkle with chopped chives, put into a seasoning bowl and serve with the prepared beef tofu roll.
heat degree of stir-fried minced ginger and garlic: stir-fried minced ginger and garlic can be made directly from the remaining oil of fried beef and tofu rolls without additional oil. Put the minced ginger and garlic in the pot and stir-fry it quickly with a spatula. While observing the color change, adjust the fire, so as not to over-fry the minced ginger and garlic, which will make the finished product bitter. When the color of ginger and garlic powder turns golden and the particles are dispersed, it means that the frying is finished, so you can add beef tofu rolls and mix well.
beitai kitchen menu 3: oxtail soup
features: the soup is fresh in color, fresh and rich in flavor, and contains the fragrance of various vegetables.
ingredients: oxtail 15g celery stem 1 (3g) celery leaf 1g clove 5 fragrant leaves 1 piece of Chinese cabbage 1 carrot 2 beef essence 1 piece of salt 2 teaspoons (1g)
Practice
1. Wash the fresh oxtail and cut off the surface oil.
2. put water in the pressure cooker, and heat oxtail, celery leaves, cloves, fragrant leaves and beef extract for 45 minutes.
3. When the high-pressure pot cover can be opened, take out celery leaves and skim off the surface oil slick.
4. Slice Chinese cabbage; Cut carrots into small pieces; Dice celery stems, put them into oxtail soup with celery leaves removed, then cover and cook for 2 minutes.
Tips
1. You can also add Coicis Semen to the soup and cook it together, so as to maintain beauty and have a stronger taste.
2. If the pressure cooker is not used, the oxtail soup should be cooked in an ordinary pot for more than 2 hours.
Betty's kitchen menu 4: Mushroom Fish Porridge
Features: Porridge is wonderful, which is between rice and vegetables. However, rice and vegetables are inseparable and need to set off each other, but porridge can be alone or both. Porridge is flavored with ingredients, and the same ingredients are also flavored with porridge. The bottom of the porridge is boiled, and all kinds of fresh materials are put into it to roll for a while, which becomes delicious raw porridge. The beauty of raw rolled porridge is that the materials are delicious and refreshing, and the cotton at the bottom of porridge is smooth and delicious. The two bring out the best in each other.
Ingredients: rice 1g, fresh grass carp 1g, dried mushrooms, 3 celery 5g, shredded ginger 3g, 1 teaspoon of salt (5g), 2 teaspoons of sesame oil (1ml), and a little dry starch
Practice
1. Wash the dried mushrooms with cold water, and cut them into filaments after removing their stems. Remove ribs and leaves from celery, wash and chop. Sliced grass carp meat, marinated with a little raw flour for later use.
2. Wash the rice clean, add 15ml of water to the pot, pour the rice into the pot after boiling with high fire, and boil it with low fire for 6 minutes. After that, change the fire, add shredded mushrooms and shredded ginger and boil for 2 minutes, then add fish fillets and turn off the heat.
3. Add chopped celery, salt and sesame oil to taste.
Tips
1. When cooking porridge, pour the washed rice after the water is boiled, instead of boiling the water and rice together. In this way, the temperature inside and outside the rice grain is different, and many tiny cracks will appear on the surface of the rice grain, which is easy to blossom and ooze starch. When starch is constantly dissolved in water, porridge will be sticky.
2. When you cook rice porridge, it will overflow the pot. In order to prevent the rice crumb soup from overflowing, you can add 5 or 6 drops of salad oil to the pot during the porridge cooking.
3. You can cook more porridge at a time and prepare more porridge materials. Fresh materials such as vegetables, meatballs and shrimps can be used as porridge materials, so that you can taste raw porridge with different tastes.
4. Choose fresh fish and slice the fish thinly. When giving it to children, you must pay special attention to the small thorns in the fish.
beitai kitchen recipe 5: steamed pumpkin with fragrant glutinous powder
features: pumpkin is favored by many children because of its sweet taste. Pumpkin is not only delicious, but also contains zinc, which is an important substance for growth and development, and is very suitable for children with long bodies. At the same time, pumpkin can also protect the stomach and promote digestion, and it is also recognized as an antioxidant food, which can improve the body's immunity and make children eat healthier.
ingredients: pumpkin 4g, pearl rice, fresh mushrooms 1g, peas 5g, seasoning: 1 tbsp (15ml) of soy sauce and 1 tsp (5g) of white sugar.
Practice
1. Drain the water after washing in pearl rice. Heat the wok until it is slightly hot, add the washed pearl rice, stir-fry slowly with low fire until the rice turns slightly yellow, and turn off the heat.
2. After the fried pearl rice is cooled, put it into a blender and beat it into rice flour. Be careful not to make it into too fine powder, just make it into tiny particles.
3. Wash and peel the pumpkin, remove the pulp and cut it into hob blocks about 3cm long. Peas are washed clean. After washing, the mushrooms are pedicled and cut into dices about 1 cm.
4. Put pumpkin pieces, peas and mushroom Ding Sheng into a large bowl, add the beaten rice flour, add 1 tablespoon of soy sauce, 1 tablespoon of oil and 1 teaspoon of white sugar, mix well, put them in a steamer, and steam for about 25 minutes under high fire until soft and rotten.
pearl rice is a kind of rice, which is small in swelling and strong in viscosity. It is generally used to cook porridge, and it is also very suitable for making rice noodles for steamed vegetables. If rice with low viscosity is used, a little glutinous rice can be added to increase the viscosity of rice flour. The amount of rice noodles can also be adjusted according to your own preferences. If you like the refreshing taste, you can put less. If you like the sticky taste, you can put more.