Ingredients: wax gourd 1, meat stuffing 200g, salt 2g, onion 1/3, white pepper 2g, kudzu root powder 30g, cold water, coriander 1.
1. Meat stuffing and wax gourd are ready, and the ratio of fat and lean meat stuffing is 1: 9. Peel wax gourd, remove pulp and seeds, and wash;
2. Put chopped green onion, salt, white pepper, kudzu root powder and appropriate amount of cold water into the meat stuffing;
3. This is the prepared meat sauce, which is not particularly thin, so it tastes a bit elastic;
4. Cut the wax gourd into thin slices of about 4 mm. The thinner the slice, the easier it is to cook;
5. Put the wax gourd slices into a cold water pot, and turn to a small fire after the fire is boiled;
6. Dig out the ball with a spoon and put it in the winter melon soup. After all the meatballs are put into the soup, turn to medium heat and boil. When the meatballs float on the water, you can turn off the fire. Sprinkle a little parsley or chives.
A few tomatoes, a handful of Flammulina velutipes, a piece of tofu and hot sweet red soup were served. Tofu is soft and tender, white tofu with red soup and a little fragrant chopped green onion. Really nutritious and delicious.
Ingredients: 3 tomatoes, Flammulina velutipes 1 piece, tofu 1 piece, a little oil, a little salt, a little water and a little chives.
1. Wash tomatoes and Flammulina velutipes, and cut tofu into pieces of about 2 cm;
2. Cut the tomatoes into small pieces, blanch them in boiling water for 30 seconds, and then peel them easily; Flammulina velutipes cut off the old roots at the bottom and divided them into small pieces;
3. Pour some water into the pot and bring it to a boil.
4. Take another pot, pour a little oil, and stir-fry the tomatoes in the pot until they are sticky;
5. Pour a proper amount of hot water to boil, and then put the tofu into the pot;
6. Cover the lid and simmer for 5 minutes without turning it in the middle;
7. Sprinkle salt and mix well, then add Flammulina velutipes to the soup, stir fry slightly, and sprinkle a little shallot to add color and fragrance.
This is a light but delicious and moist taro soup with body cavity bones. Taro is a tonic suitable for all ages, and it is also called the treasure of vegetarian food in autumn and winter by the people. It can benefit the stomach and moisten the intestines, and it is cooked with body cavity bones, emitting a long milk fragrance.
Materials: 6 pieces of cavity bone, 6 pieces of taro, 4 pieces of ginger, appropriate amount of salt and water.
1. Wash the cavity bone, chop it into small pieces, and peel the taro;
2. Cut taro into hob blocks;
3. Slice ginger;
4. Boil the hollow bone in a cold water pot to remove impurities;
5. Clip the blanched cavity bone into the casserole, and put the taro and ginger slices into the pot together;
6. Cover the casserole, put it into the rice cooker, electrify it, and prepare the soup stew program for 3 hours;
7. 10 Sprinkle a little salt according to the taste before cooking. The soup is clear and delicious, reflecting the taste of the ingredients themselves.
Towel gourd and shrimp soup, this is an appetizing soup. Peel prawns, stir-fry them with loofah, and then add some water to boil them. They are both vegetables and soup. Luffa and shrimp are slightly sweet. Drink a bowl before meals to refresh your appetite.
Ingredients: prawn 1 plate, 4 loofahs, ginger 1 slice, a little oil, a little salt and 2 bowls of water.
1. Clean prawns;
2. Peel off the shell, pick out the shrimp line from the tail to the third section with a toothpick and rinse it clean;
3. Scrape off the skin of the loofah with a sharp knife. Please note that it is the outermost hard green skin, not peeling; The towel gourd treated in this way has no loss, complete shape and beautiful color;
4. Cut the loofah into hob blocks;
5. Pour a little oil into the wok, stir-fry the fragrance of Jiang Mo, and pour the loofah into the wok and stir-fry;
6. Add a little salt and stir-fry to soften the loofah, then pour in the right amount of water to boil, and cook the shrimp in the pot until the shrimp curls and turns red.
This pot of chicken soup, put a small bowl of pumpkin pieces before the pot, stew 10 minutes. Pumpkins are soft and waxy, and the soup is slightly sweet, light and delicious.
Ingredients: an old hen, a bowl of pumpkin, a little leek and a small piece of ginger; A little salt
1. Old hen1;
2. Dismantle into large pieces;
3. Cook the chicken pieces in a warm water pot for two minutes;
4. Put the chicken pieces into the inner container of the rice cooker, pour appropriate amount of boiling water, and add a few slices of ginger 1 hour, which can be extended or shortened according to the actual situation;
5. The pumpkin is seeded, peeled and cut into small pieces;
6. 10 Before taking out the pot, pour the pumpkin pieces into the pot, sprinkle with salt and chives according to the taste, and then take out the pot.
# Eating in Beijing #