Steamed tofu
Main ingredient: 250 grams of white tofu.
Accessories: 20 grams of fungus, 15 grams of chili sauce.
Accessories: 10 grams of yellow wine, 10 grams of sesame oil, 30 grams of white oil, 15 grams of flour gravy, 5 grams of white onion, 3 grams of ginger, 2 grams of pepper.
Cooking process: cut the tofu into 3X5 cm thin slices, arranged in a flat plate. Frying pan with oil sliding through the white oil, hot to seven nine into the tofu slices; the tofu spread into the bottom of the pan, before to yellow when turned and then fried into yellow, to be both sides into a uniform yellow when sheng in the plate. Pour out the remaining oil in the pot, put in the condiments into the sweat, simmer on the fire to thicken, and then put the tofu in the pot to stir-fry evenly and then neatly arranged into the plate can be L table. This case is golden in color, suitable for the taste of the elderly.
Wen Long Spit Jade Pearl
Main ingredient; 15 grams of shark's fin in water, 60 grams of squid slices in water.
Accessories: 9 quail crane eggs, 6 red cherries.
Accessories: 20 grams of yellow wine, 30 grams of balsamic vinegar, 30 grams of soy sauce, 3 grams of fine salt, green onions, ginger, peppercorns in moderation.
Cooking process; the crane parrot eggs first cleaned with water, put 5% of the salt water soaked for 5 minutes, and then put the pot to cook and fish out, with cold water, immediately shelled with the white marinade soak on the standby. Take the squid has been well washed, remove all the whiskers side of the outer skin, hit the knife flower, cut into long square strips, blanch with water, and then wash with water. Sautéed with pepper oil onion, ginger, pepper to the fragrant thick, sprayed into the yellow wine, vinegar, poured into the squid roll. Stir fry evenly roll spike, add enough broth, put the rest of the spices, hook water gravy, dripping into the sesame oil, poured into the dish into a semicircle. Will send a good shark's fin seasoning, blanch with water, placed in the middle of the plate, the crane parrot egg heat well placed on the side of the plate edge, with yellow carrots carved into the shape of a dragon's head, and then carve on the dragon's claw, so that into the dragon pattern, with cherries, orange petals decorated with dragon eyes, dragon's tail, the whole decoration of the dragon shape, poured with the original broth into the original juice. This Rong sea flavor rich, fresh and tasty, realistic dragon shape, lively, pleasing to the eye; y into the love of the elderly, is a craft delicacy. Containing high protein, high inorganic salts (rich in phosphorus, potassium, calcium, zinc, selenium, iron, pig, etc.), have anti-aging and anti-cancer effect.
Fried Tsubaki fish
Main ingredient: 200 grams of fresh toon buds.
Accessories: egg white 3. Flour 5 grams.
Accessories: 200 grams of vegetable oil, fine salt 4 grams.
Cooking process: choose the valley rain before the fresh toon buds 200 grams, remove the hard stem hard, wash and remove impurities, drained and then slightly pickled with salt. Egg white add flour and into a paste, and then into the parsnip buds dipped in egg white and well, will be fine buds whole into the town shape. Put vegetable oil in the pot, until the material batter fried until the end, after frying a little shaping can be served. This dish is fresh and crispy tender, low-fat and low-sugar, rich in fiber, vitamin A, vitamin C and calcium, phosphorus and other elements, there are wind and dampness, stomach pain and antiseptic effect.
Slip fish fillets
Main ingredient: carp 200 grams of meat.
Accessories: 20 grams of water fungus, 30 grams of loofah, 2 egg whites.
Accessories: 30 grams of balsamic vinegar, 4 grams of fine salt, 5 grams of green onion inch section, 4 grams of ginger, 2 grams of pepper, 50 grams of vegetable oil, 15 grams of powdered labor, 30 grams of pepper oil.
Cooking process: carp meat will be skinned and boned, cut into 3 * 4 * 2.5 cm size slice, add egg white and powder to cross the mix, put into the frying pan slippery after fishing. Add pepper oil in the pot to burn Buddha, and then put onions, ginger, pepper slightly fried fried, cooked into the yellow wine and vinegar, fried good accessories, add the fish slices stir-fried to penetrate, add enough broth seasoning, out of the pot on a plate can be on the table. This dish is bright in color, tender and palatable, fish very thick, rich in vitamins and inorganic salts. Suitable for the elderly to eat.
Mushroom kidney beans
Main ingredients: 300 grams of young kidney beans.
Accessories: 30 grams of mushrooms.
Accessories: 30g of yellow wine, 30g of sesame oil, 15g of white oil, 4g of green onion, 3g of ginger.
Cooking process: choose the tender kidney beans, remove the two corners of the tip of the handle, break into inch segments, wash with water. Wash the portobello mushroom, select the hair to fluffy size consistent portobello mushroom, cut into slices, with one of the 1/2 and then cut into a comb. Add white oil to the pot, burn to fifty percent hot, pour in kidney beans stir fry, when it becomes light green, even the oil poured out, and then into the pot back to the fire, add pepper oil, fried green onions, ginger slices, cooked into the yellow wine, seasoned to taste and boil, drizzled with sesame oil. The entire portobello mushroom arranged around the plate, flat, the edge of the chess competitor-shaped mushrooms, go to the beans held in the middle of the plate, set up plastic can be served. This dish is fresh and green, crisp and appetizing, have lower blood lipids and anti-cancer effect, containing phosphorus, calcium, potassium, iron is very rich, is the middle-aged and elderly people into the meal delicacies.
Fried chicken
Main ingredient: 100 grams of chicken breast.
Accessories: 20 grams of mushrooms, 10 grams of fungus, 2 egg whites, 10 grams of starch, 15 grams of red bell pepper.
Supplements: 20 grams of yellow wine, 4 grams of fine salt, 5 grams of green onion, 3 grams of ginger, 2 grams of pepper.
Cooking process: soak the chicken breast in water, remove the white fascia, cut into book slices, cut into julienne smooth. The egg white knocked into the bowl, add starch and blend into a thick paste, into the chicken wire, gently stirred, and then the mushrooms, fungus, red bell pepper cut into thin julienne spare. Add white oil into the wok, when the oil is hot, add the shredded chicken, slide it away and pour it out. Add pepper oil in the pot, when the oil is hot, add green onions, ginger stir fry until the flavor out, cook the wine, pour in the chicken wire continuous stir fry until cooked, add enough broth, seasoning, dripping into the sesame oil can be served. This case is tender and fragrant, chicken flavor aroma, rich in calcium and phosphorus, beneficial to the elderly and children calcium needs.
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