[Repost] Teach you how to make New Year’s Eve dinner Reposted from an alumni user at 17:36 on July 21, 2010 Read (6) Comments (0)
Category: Food World Report
1. Peacock fish
Ingredients:
1 mullet, 3 dried shiitake mushrooms, 2 red peppers, 3 garlic cloves, ginger 1 small piece, 2 spring onions, 1 bag of Guangxiangtai steamed fish soy sauce, a little white pepper, 1 bottle of cooking wine.
Method:
1. Slice the garlic, slice the ginger, chop the peppers, cut the scallions into sections, cut the rest into chopped green onions, soak the mushrooms and slice them.
2. Cut off the head and tail of the fish after removing the scales, then take out the internal organs from the incision of the head and clean them. Cut the body part from the back into slices, but keep the belly part uncut.
3. Arrange the chopped garlic slices, ginger slices, shiitake mushroom slices and green onions on a plate, then place the fish on the plate, sprinkle with chopped chili pepper and pour in the Guangxiangtai steamed fish sashimi Smoke, cooking wine and a little white pepper.
4. Place the plate into the steamer and steam over high heat for 10 minutes.
Tips:
1. Generally, it is recommended to use fresh live fish for making steamed fish, and slaughter it immediately before making it. This can ensure the tenderness and freshness of the meat, and the fishy smell is also reduced. Relatively light.
2. Guangxiangtai Steamed Fish with Soy Sauce is a famous local seasoning in Singapore. I personally think it is good. If you are in China, I recommend Lee Kum Kee’s "Steamed Fish with Soy Sauce".
3. Depending on the size of the fish, the steaming time may be increased or decreased by 2 or 3 minutes, but do not steam it for too long, which will cause the fish to become too old and taste bad.
2. Phoenix welcomes spring
Ingredients:
1/3 bottle of black date wine, 1 baby chicken, 10 dried longans, 1 star anise, old 4 slices of ginger, 1 red pepper, 20 grams of rock sugar, 2 spring onions, 6 pieces of garlic, and 10 chestnuts.
Seasonings:
2 tablespoons of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 150 grams of clear chicken soup, appropriate amount of dark soy sauce.
Method:
1. Boil a pot of boiling water, then add the washed chicken to boil until the bleeding water comes out, take it out, wash it and drain it.
2. Cut the baby chicken from the belly, brush with dark soy sauce and color it, then fry it in an oil pan until golden brown. Take it out, then put the garlic into the oil pan and fry it until golden brown.
3. Take a large bowl, put the fried chicken into the bowl with the skin side down, and then put the remaining ingredients and seasonings into the chicken.
4. Seal the large bowl with plastic wrap, then steam it in a steamer for an hour and then take it out. Pour out the soup first, then remove the impurities from the ingredients, and separate the chestnuts.
Tips:
1. Black date wine can also be replaced with Shaoxing wine or white rice wine.
2. Chestnuts can be dried, but soak them in hot water before use.
3. Angelica drunken chicken rolls
Ingredients:
2 large chicken legs, 2 teaspoons of salt, 5 grams of angelica, 10 grams of wolfberry, 500 ml of water, Guyue Longshan Red Seed Dew 300ml.
Method:
1. Rinse the angelica and wolfberry, add water, bring to a boil over high heat, simmer for 15 minutes, turn off the heat and let cool.
2. Remove the bones from the chicken legs, place them skin side down on tinfoil paper, apply a little salt and roll them up, wrap them tightly in tinfoil paper to make them look like candy, put them in a steamer and steam them over high heat for 20 minutes.
3. Pour the Guyue Longshan red lees into the cool juice, then add the chicken drumstick rolls with the tin foil paper removed, put them in the refrigerator to soak for 1 day, then take them out and slice them.
Tips:
1. The red glutinous rice wine can also be replaced with any Shaoxing wine.
2. When rolling the chicken roll, try to roll it as tightly as possible, and seal both ends so that it will not fall apart after steaming.
4. Honey-glazed barbecued pork
Ingredients:
1 pork tenderloin, 1 bottle of Zhuang Kee barbecued pork sauce, 1 small piece of old ginger, 2 green onions Root, 4 tablespoons of honey, 20 ml of rice wine.
Method:
1. Wash the purchased pork tenderloin, dry it, cut it into long strips, and use scissors to cut off the white fascia on the surface; peel the old ginger Cut into slices and cut green onions into sections and set aside.
2. Take a larger sealed box, put the pork strips into the box, then add the ginger slices and green onion segments, pour in the barbecued pork sauce and rice wine and mix well. It is best to soak the meat in it. In the sauce.
3. Close the lid of the airtight box and put it in the refrigerator for 1 day. Take it out and open it and turn the meat strips to make the flavor evenly absorbed. Remove the green onions and throw them away.
4. After marinating, take it out, put a piece of tin foil in the baking pan, then place the meat on the grilling net, let the grilling rack hang on the baking tray for 15 minutes to let the sauce drip off, then brush A layer of honey, and then replace the baking sheet with a piece of clean tin foil. < /p>
6. Turn the brushed meat over and put it in the oven to bake at 180 degrees for 20 minutes. Then take it out and brush it with honey twice. It is best to bake for about 10 minutes.
Tips:
1. When making barbecued pork, choose plum sticks that are leaner, without skin and too much fat. If you buy a large piece, For hip meat, make a cut 5 cm downward from the right, then make a cut 5 cm upward from the left... cut in this order, so that the meat can be stretched into a long strip, which can make the meat cook faster. Delicious.
If it is too big after pulling it apart, cut it in the middle and cut it into a suitable size.
1. Raw onions should not be pickled for too long, otherwise they will develop a smelly onion flavor and affect the aroma of the meat.
2. Zhuang Kee Barbecued Pork Sauce is an old brand in Singapore and is also sold in most supermarkets in China. I think this is my favorite barbecued pork sauce. It has a relatively positive taste and does not have an exaggerated red pigment. It's easy to use commercially available barbecued pork sauce, or you can make your own. I'll add my own mix later.
3. If you want to make the meat look brighter and more appetizing, the secret is to brush it with honey several times.
5. Pickled fish
Ingredients:
1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of Sichuan peppercorns, 10 dried chili peppers, and 1 coriander.
Ingredients for pickled fish: 1 egg white, 1 tablespoon starch, 1 tablespoon cooking wine, 1/2 tablespoon sugar, 1/2 teaspoon salt, 1/3 teaspoon white pepper.
Method:
1. Place the fish flat on the chopping board, use a sharp knife to cut into the fish from the tail, and slice the fish against the middle fish bones. Slice it off, then turn it over and slice off the other side of the fish; place the large slice of fish flat on the chopping board, cut the knife at a 45-degree angle to the chopping board, and cut the fish into thin slices for later use;
2. Add all the marinating ingredients to the cut fish, gently spread it evenly with your hands, and marinate for 15 minutes;
3. Wash the sauerkraut and cut it into small strips, and chop the garlic and ginger. Cut the dried chilies into slices and cut them into sections;
4. Pour a little more oil into the pot and heat it until it is 70% hot, then add half of the Sichuan peppercorns and dried chili peppers into the pot and wait until fragrant. After it comes out, add star anise, garlic, ginger and pickled pepper and stir-fry the cut sauerkraut;
5. After the sauerkraut aroma comes out, add about 1 liter of water and add the chopped sauerkraut. Cover the fish head and bones, cover the pot, bring to a boil over high heat, then reduce to a simmer and simmer for 15 minutes until the soup thickens;
6. Gently pour in the fish fillets and scald them, then turn off the heat and cook the cooked fish. Pour the pickled fish into a large bowl or casserole (it is recommended to use a casserole, please pay attention to the attached tips);
7. Clean the pot, then pour a little oil and heat until 70% hot Add the other half of the Sichuan peppercorns and dried chili peppers and saute until fragrant, then pour it over the cooked pickled fish. It is best to add 2 sprigs of coriander.
Tips:
1. It is best to use freshwater fish for making pickled fish, as the meat will taste better;
2. Fillet fish The knife must be sharp, and it is best to sharpen it beforehand to get twice the result with half the effort;
3. Adding egg white when marinating fish will make the fish taste more tender, but there is also a small disadvantage that it will make the soup The juice is slightly turbid. If you have a good idea, please share it with me; and adding a little sugar, I think it will make the meat taste more delicious;
4. Be sure not to blanch the fish fillets. If you blanch it for too long, you will see discoloration, and the meat will become old and lose its flavor over time;
5. The advantage of using a casserole to serve it is: the soup and pickled vegetables after eating There is often some left over. You can buy a piece of tofu and cook it the next day. It will be a very delicious dish.
6. It is best to pour hot oil on the pickled fish to make the dish more fragrant. , if you don’t like too much oil, you can omit this step, but I still recommend this step, it’s very fragrant!
6. Stewed beef brisket with carrots
Ingredients:
2 pounds of beef brisket, 4 carrots, 1 small piece of ginger, 1 piece of green onion, 1 bay leaf, 5 pieces of cinnamon bark, 1 piece of tangerine peel 1 1 block of grass fruit, 2 pieces of star anise, 5 pieces of dried chili, 10 pieces of rock sugar, 10 pieces of dark soy sauce, 2 tablespoons of watercress, 2 tablespoons of coriander, appropriate amount
Method:
1. Peel the ginger, flatten it and cut it into small pieces. Cut the scallions into pieces; cut the beef into pieces and cook it in a cold water pot for 20 minutes until foaming, then drain and set aside;
2. Pour more oil into the wok than for cooking. Heat, then add ginger, watercress, scallions and spices and stir-fry until fragrant. When the aroma comes out, add beef and dark soy sauce and stir-fry evenly;
3. Pour the fried beef into the pressure cooker. Then add rock sugar, and then pour in 1 cup of water. Do not cover the pressure cooker and simmer over medium heat for about half an hour, stirring occasionally;
4. While the beef is stewing with the lid off, Wash the carrots and cut them into large pieces with a hob;
5. Pour the carrots into the pressure cooker, securely cover the lid and simmer over high heat until the exhaust gas is released, then reduce to the lowest heat and simmer for 15 minutes;
6. Put it into a bowl and sprinkle with a little coriander to enhance the aroma.
Tips:
1. If you can’t eat spicy food, you can remove the dried chili pepper and watercress, but add 1 more spoonful of dark soy sauce, and the taste will be great;
< p> 2. When stewing beef, it is best to add a little tangerine peel or tea leaves to stew it together, so that the beef becomes soft quickly and the meat is rich in flavor;3. The carrots do not need to be stewed for too long, so the beef Stew until almost stewed before adding carrot pieces. You don’t need to peel the carrots, just scrub the skin clean;
4. If you don’t use a pressure cooker, you can also use a stir-fry pot or casserole to stew, but It will take longer, and using a pressure cooker will save gas.
7. Braised pork
Ingredients:
1 piece of pork belly with skin, dark soy sauce 2 tbsp cooking wine 2 tbsp sugar 2 tbsp green onion 2 segments ginger 2 slices star anise 2 1 piece of tangerine peel, 1 piece of cinnamon bark, 1 piece of bay leaves, 2 pieces of water, a little salt, a little water
Method:
1. Wash the meat and put it into the pot, pour in water to cover the pork. Turn on high heat and simmer for 15 minutes until foaming occurs. Remove and cool, then cut the cooled pork into small pieces;
2. Pour an appropriate amount of oil into the wok and heat it, add the pork and stir-fry for 5 minutes. , fry the oil and take it out;
3. Wash the pot and add 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar turns into bubbles, add the fried pork and stir-fry. Twice, then pour in dark soy sauce and cooking wine and stir-fry for 2 minutes;
4. Pour the meat into a casserole (you can also use an iron pot for frying meat), add green onions, ginger, star anise, and tangerine peel , cinnamon and bay leaves, then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer over low heat for 1 hour.
Tips:
1. When making braised pork, you must use pork belly with skin. The most delicious parts are the skin and fat;
2. Because a lot of meat oil has been stir-fried in advance, the cooked braised pork will not taste greasy at all;
3. Because pig skin is very easy to stick to the pan, it is best to use non-stick when frying the meat. Sticking to the pan;
4. I think the dishes stewed in a casserole are very fragrant. Of course, you can also use a wok to stew with a lid or a pressure cooker to save time. If you use a pressure cooker to stew meat, turn it to the minimum after exhausting the gas. The fire takes about 15 minutes.
8. Ants Climbing the Tree
Ingredients:
1 handful of sweet potato vermicelli, 100 grams of minced meat
Seasoning:
< p> Pixian Douban 1 tablespoon ginger 3 slices minced garlic 1 tablespoon chopped green onion 1 tablespoon stock 4 tablespoons (about 50 ml) 1 small handful of Sichuan peppercorns 3 dried chili peppers (cut into sections) 1 tablespoon dark soy sauce A pinch of Sichuan peppercorn powder 1 teaspoonMethod:
1. Soak the vermicelli in hot water until soft (about 15 minutes), then use scissors to cut a few cuts to make it shorter, drain the water and set aside;
< p> 2. Pour an appropriate amount of cooking oil into the wok and heat it up. When the oil is hot, add Sichuan peppercorns, chili peppers, minced garlic and ginger slices until fragrant, then add minced meat and stir-fry until it changes color;3 , after the minced meat changes color, push it to one side, tilt the pot slightly, add watercress on the side with oil and stir-fry for a few times, then mix it, and then pour in the stock (bone stock or clear chicken stock is acceptable);
4. After pouring in the broth, add the pre-soaked vermicelli and stir-fry until the soup is dry. Finally, add dark soy sauce, sprinkle with pepper powder, MSG and chopped green onion and stir-fry evenly.
Tips:
1. For fans making this dish, it is recommended to use sweet potato vermicelli, which has a better texture;
2. In addition, minced garlic and watercress and pepper powder are the essence of this dish and cannot be omitted;
3. Because the douban itself is very salty and dark soy sauce is added, there is no need to add additional salt to this dish! Dark soy sauce not only smells good, but also has a beautiful color!
4. This is another Sichuan dish that goes well with rice, so I would like to remind you - control your appetite!
9. Spicy fried duck gizzards
Ingredients:
300g duck gizzards or chicken gizzards, 5 green peppers, 5 red peppers
< p> Seasoning:2 pieces of garlic (sliced) 1 small piece of ginger (sliced) 1 small piece of green onion (sliced) 1 small handful of Sichuan peppercorns 3 dried chili peppers (cut into sections) A little starch of dark soy sauce 1 tablespoon of Huadiao wine Or cooking wine 1 tablespoon white sugar 1/2 teaspoon Sichuan pepper powder 1/2 teaspoon white pepper 1/3 teaspoon MSG a little salt
Method:
1. Wash the duck gizzards with salt. Tear off the yellow film and white tendons on the surface, drain the water and cut into slices;
2. Put the sliced ??duck gizzards into a bowl, add Huadiao wine, 1/2 amount of ginger slices, Mix dark soy sauce, sugar, Sichuan pepper powder, pepper, salt, and starch with your hands and marinate for 10 minutes;
3. Wash the green and red peppers, remove the stems, and cut them into sections of about 1 cm. ;
4. Heat the wok and pour the oil. After the oil is hot, add the peppercorns, dried chili peppers, the other half of the ginger and garlic and saute until fragrant;
5. Pour in Quickly stir-fry the duck gizzard slices until they change color a little, then add the chili segments and stir-fry over high heat for about 1 minute. Add a little dark soy sauce and MSG and stir-fry evenly, then turn off the heat. After turning off the heat, add the green onion slices and stir-fry evenly.
Tips:
1. Adding a little salt when cleaning animal internal organs can effectively remove strange smells and sterilize;
2. Duck gizzards are better than Chicken gizzards are larger, but it is recommended to remove the white tendons on the surface before making them. If you have strong teeth, you don’t need them;
3. If you are particularly fond of spicy food, you can replace the red peppers with millet. pepper, but you don’t need too much, otherwise it will be so spicy that it will cause stomachache;
4. This dish needs to be stir-fried quickly over high heat. If it is stir-fried for a long time, the duck gizzards will become very chewy. My cheeks were sore the next day;
5. This dish goes very well with rice, so when cooking, be careful not to cook too much rice to avoid overstuffing!
10. Secret Spicy Beef Jerky
Ingredients:
1 kg of beef 60 g of pepper powder 20 g of white sugar 30 g of dark soy sauce 2 tablespoons of salt 2 tsp MSG, a little cooked white sesame, 1 tbsp spices (1 small handful of Sichuan peppercorns, 2 star anise, a little fennel, 1 piece of cinnamon, 2 bay leaves, 1 strawberry, 4 cloves, 1 nutmeg, 1 tangerine peel, )
Method:
1. Boil a pot of boiling water, put in the cleaned beef and cook until the blood foam is removed, take it out and immerse it in cold water, and pour out the blood;
2. Pour an appropriate amount of water into a casserole (you can use another pot if you don’t have it), add all the spices and salt and bring to a boil, then add the beef. If the water does not cover the beef, add boiling water until it is completely covered, and cook over low heat for about After about 50 minutes, remove and drain the water and let cool;
3. Cut the cooled beef into finger-sized strips across the grain;
4. Pour a larger amount into the wok. Heat the oil until it is slightly hot. Pour in the white sugar and stir-fry over low heat until the sugar color turns out. Add the beef and stir-fry for 1 minute. Add in the dark soy sauce and stir-fry evenly.
5. Stir-fry over low heat until the beef is cooked. After it is dry, add chili powder and Sichuan pepper powder and stir-fry evenly. Finally, before putting it in the pot, add white sesame seeds and a little MSG and stir-fry evenly.
Tips:
1. 1 kilogram of beef will only produce about 1/3 of beef jerky, and it is best to use lean beef without gluten; < /p>
2. After the beef is boiled, take it out and immerse it in cold water to tighten the meat. Adding spices to cook the beef will make the beef taste better;
3. Finally Always use low heat when frying the beef. When frying the sugar, be careful not to overcook it;
4. This dish can not only be used as a cold dish on the dinner table, but also as a snack in daily life. Not bad.
11. Cabbage and bacon sandwich
Ingredients:
2 pieces of baby cabbage, 2 long strips of bacon, 1 bag of dried shrimps, 1 handful of clear chicken soup, 1 bowl of ginger, 2 slices of green onion Small section of white pepper, 1/3 teaspoon of corn starch, a pinch of corn starch
Instructions:
1. Gently break each leaf of baby cabbage into pieces and wash them (do not break off each leaf) Yo! )
2. Put a piece of bacon on each baby cabbage leaf, then cut the stuffed baby cabbage into four sections and transfer it to a plate. Put the plate into a steamer and add water. After boiling, turn to low heat and steam for 15 minutes before taking it out;
3. Heat up a little cooking oil in another pot, add dried shrimps, ginger slices and scallions sliced ??diagonally to bring out the aroma. , then pour in the clear chicken soup and bring to a boil, add white pepper and water gorgon powder and mix thoroughly;
4. Pour the cooked soup onto the steamed baby cabbage.
Tips:
1. In this dish, smaller cabbage can also be used instead of baby cabbage. The chicken soup can be canned or stewed at home;
3. Bacon itself is very salty, and canned chicken soup is also salty, so there is no need to add additional salt when cooking.
11. Stir-fried beef with green onion
Ingredients:
1 piece of beef rump, 1 handful of cilantro, 1 piece of green onion, 2 slices of ginger
Seasoning :
Salt 1/3 teaspoon MSG 1/3 teaspoon sugar 1/3 teaspoon white pepper 1/3 teaspoon dark soy sauce 1 tablespoon rice wine 1 tablespoon starch 1 tablespoon sesame oil 1 tablespoon balsamic vinegar 1/2 tablespoon < /p>
Method:
1. Cut the beef into thin slices vertically, that is, cut the meat into cross-sections perpendicular to the grain of the meat;
2. Cut the green onions Cut into shreds, cut ginger slices into shreds, and cut coriander into four sections;
3. Pour all the seasonings except balsamic vinegar into the beef slices, add a few shredded ginger, and grab it with your hands. Mix evenly and marinate for 15 minutes;
4. Heat the oil in the wok, stir-fry the shredded ginger, then pour in the marinated beef slices and stir-fry quickly;
5. When the beef changes color, add the balsamic vinegar and stir-fry quickly, then turn off the heat and add the coriander and green onion. Use the residual heat to stir-fry the coriander and green onion until soft.
Tips:
1. When buying meat, it is best to choose beef rump without tendons, and the meat slices cut perpendicular to the texture of the beef will taste more tender. ;
2. This dish needs to be stir-fried over high heat, and the frying time should not be too long. Turn off the heat after all the colors change and are cooked. Over time, the beef will change color and become cottony, and the taste will not be good. ;
3. Use the residual heat to stir-fry the soft herbs to retain the fragrance to the greatest extent and make the dishes look brighter.
13. Braised pork with pickled vegetables
Ingredients:
1 piece of pork belly with skin, 1 handful of pickled vegetables, 1 spoon of black bean sauce, 1 piece of red bean curd, star anise 2 pieces, 5 slices of ginger, 5 pieces of garlic, 1 tablespoon of white sugar, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, a little light soy sauce, appropriate amount of cornstarch
Method:
1. Soak the dried vegetables in clean water and wash them several times, drain the water and cut into shreds for later use;
2. Wash the pork and put it into the water with the star anise and cook until just cooked and take it out ( (about 10 minutes), use a spoon to spread a layer of dark soy sauce on the pig skin while it is hot;
3. Crush the tempeh, garlic, and red fermented bean curd into a puree and put it into a bowl, then add cooking wine and sugar. , ginger, and light soy sauce, mix thoroughly into a sauce and set aside;
4. Pour more oil into the wok and heat it until it is 7 minutes hot, then put the meat skin side down into the wok and cover the wok Cover and fry for a few minutes, turning the meat over halfway to prevent the skin from being fried. Take out the fried meat and let it cool before cutting into thick slices;
5. Place the meat slices skin-side down into a large bowl On all sides, pour some prepared sauce on the meat slices and then fill them with mustard greens. Press them tightly with your hands and then pour the remaining sauce;
6. Place the bowl filled with meat. Steam for 35 minutes in a steamer, then strain out the soup and set aside. Pour the vegetables into a plate;
7. Mix the cornstarch into watery gravy and pour the filtered soup into the steamer. Pour the juice into the pot, then pour in the water and gravy powder to heat, then pour the thickened gravy onto the pork belly.
Tips:
1. The meat for making this dish must be pork belly with skin;
2. Because pickles, tempeh, fermented bean curd, Dark soy sauce is very salty, so there is no need to add salt when making this dish;
3. When placing the meat slices in the bowl, be sure to put the skin side down, so that it will look good.
14. Braised duck soup with scallops and winter melon
Ingredients:
1 duck, 20 scallops, 1 piece of dried salted fish, 500 grams of winter melon, 1 small cup of rice wine, 1 piece of ginger, appropriate amount of salt
Method:
1. Peel the ginger and cut into thick slices. Rinse the dried salted fish and scallops lightly with water. ; Carefully wash the outer skin of the winter melon, remove the seeds and skin and cut into small pieces;
2. Put the duck in a pot of cold water and cook over high heat for about 10 minutes, then take it out and wash away the blood foam, and put the duck into the soup pot. Pour enough water to cover the duck and bring to a boil over high heat;
3. After the water boils, add rice wine, ginger, dried salted fish, and scallops all at once, stir briefly, then cover the pot and bring to a simmer. 3 hours. 10 minutes before eating, add the winter melon, cook until soft and add a little salt to taste.
Tips:
1. Scallop is scallop meat, which has the effect of nourishing yin and blood and relieving fatigue. It can be bought in dry goods stores;
2. Winter melon has extremely low calories, very little fat content, and has the effect of clearing away heat and draining water. It is the best food for weight loss and the best vegetable for patients with high blood pressure and diabetes. However, winter melon is a cool food and may not be suitable for those with poor gastrointestinal function. People should eat less. When choosing winter melon, it is best to have fresh and frosty skin.
15. Stewed pork ribs with winter melon and barley
Ingredients:
500 grams of winter melon, 300 grams of pork ribs, 1 cavity bone, 100 grams of barley, 1 piece of green onion, 1 small piece of ginger, 2 drops of vinegar, a little salt
Method:
1. Sieve and wash the barley, peel the winter melon and cut into large pieces, cut the ginger into slices, and cut the green onions diagonally. Cut into small pieces and set aside;
2. Rinse the ribs and cavity bones and put them into a casserole. Add enough water at one time, about 5 liters, bring to a boil over high heat and carefully remove the blood foam with a spoon until the blood foam is cooked. The soup should be clean and free of debris;
3. Turn the heat to a simmer, add 2 drops of white vinegar to allow the calcium in the bones to be effectively absorbed by the soup, then add slices of ginger and green onions to remove the meaty smell;
4. Pour the washed barley into the pot, cover the pot and simmer for about 2-3 hours. Add the winter melon half an hour before adding the appropriate amount of salt.
Tips:
1. There are often some small stones in barley, be careful to pick them out during the cleaning process;
2. Stew bone soup Adding a small amount of 2 drops of vinegar will help the calcium to be effectively absorbed by the body;
3. Barley needs to be stewed for a long time before it becomes soft;
4. Don't cook the winter melon for too long, otherwise it will turn into pureed winter melon.
16. Double Lotus Stewed Cavern Bone
Ingredients:
Appropriate amount of lotus root, 3 lotus seeds, 100 grams of old ginger, 1 small piece of white pepper, a little vinegar 3 Add the right amount of salt and the right amount of water
Method:
1. Wash the lotus seeds and put them in a bowl, pour in warm water and soak for 1 hour, then take them out and set aside;
2. Rinse the cavity bone with water and put it into the pot. Pour in an appropriate amount of water to cover it. After boiling over high heat, use a spoon to remove the blood foam and throw it away to make the soup clear. Pour the cavity bone and clear soup into the soup casserole and put it in Peel and flatten the ginger, 3 drops of vinegar and a little white pepper, simmer for 1 hour;
3. Use a knife to scrape off the skin of the lotus root, remove the lotus root, cut it into pieces with a hob, and cut it into pieces. Put the chopped lotus roots into the soup pot and simmer for 30 minutes. Add the soaked lotus seeds and simmer over low heat for 30 minutes. Add an appropriate amount of salt before turning off the heat.
Tips:
1. When buying lotus roots, it is best to choose red lotus roots. Such lotus roots have a higher starch content and a cottonier texture, and are suitable for stewing soup; while the color The whiter lotus root has a crisper texture and is suitable for cold dressing or stir-frying;
2. After soaking the lotus seeds, check to see if the green coptis in the middle has been removed. If not, you should take it out, otherwise the taste will be bitter. ;
3. When stewing bone soup, adding a few drops of vinegar can help calcium dissolve in the soup and help the body's absorption.
17. Spinach in Soup
Ingredients:
1 handful of spinach, 1 preserved egg, 1 salted egg, 3 slices of ginger, 100 ml of chicken broth, white A little pepper and a little salt
Method:
1. Steam the preserved eggs and salted eggs for 15 minutes, cool, then peel and cut into pieces; wash the spinach and drain; < /p>
2. Heat an appropriate amount of oil in the wok, add ginger slices and sauté until fragrant, then add preserved eggs and salted egg pellets and stir-fry for a few times;
3. Add spinach Stir-fry in the pot, add a little white pepper and salt, pour in chicken stock and stir-fry for about 1 and a half minutes.
Tips:
1. Preserved eggs will be easier to cut after steaming them. If not steamed, you can also use thread to cut them.
2. Spinach must be cooked, otherwise it will have a strange taste.
3. Add a little white pepper to enhance the freshness.
18. Stewed Chicken with Qi and Blood
Materials:
1 old hen 1 shiitake mushroom 6 red dates 6 wolfberries 1 handful Polygonatum odorifera 1 handful Angelica sinensis 6 slices of astragalus, 3 slices of common ginseng, 3 stalks of Rehmannia glutinosa, 1 slice of ginger, 6 slices of cooking wine, 1 tablespoon of cooking wine
Method:
1. Soak the mushrooms in warm water and cut off the roots. After the soaking water has settled, take the clean part for later use;
2. Gently wash each medicinal material, as Chinese medicinal materials will be stained with dust and sand during the drying process;
3. Put the hen into the pot, pour enough water to cover the chicken body, bring to a boil over high heat and then use a spoon to scoop out the bleeding foam;
4. Pour the cooking wine into the pot, and then put Add the washed medicinal materials; after the water boils, add the soaked mushrooms, then pour the water used to soak the mushrooms into the pot, cover the pot and simmer for 2-3 hours, add a little salt before eating .
Tips:
1. Because it is a soup that nourishes qi and blood, do not use green onions. If you are afraid of the fishy smell, use cooking wine to remove the smell;
< p> 2. These medicinal materials can be bought in Chinese herbal medicine stores or in the dry goods section of supermarkets;3. The nutritional value of old hens is much higher than that of ordinary hens, but they are harder to buy. , you can also use black-bone chicken instead for this soup.
19. Celery minced beef
Ingredients:
1 handful parsley (thin celery, not celery) 200g minced beef 1 small Sichuan pepper Combine 5 roots of dry spicy ginger, 3 slices of ginger, a little salt and a little MSG
Method:
1. Remove the old leaves from the celery, wash and cut into pieces, and cut the dried chili pepper into sections;
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2. Pour an appropriate amount of oil into the wok, heat it until it is 70% hot, then add Sichuan peppercorns, dried chili peppers and ginger and saute until fragrant;
3. Pour in the minced beef and stir-fry over high heat until it becomes fragrant; Raw, then add celery cubes and stir-fry for 2 minutes, add salt and MSG and serve.
Tips:
1. This dish is very simple and can be eaten with rice. However, when frying, the fire should be high and the celery will become wilted if the frying time is too long. It's not very pretty.
20. Mapo Tofu
Ingredients:
1 box of tofu cut into pieces, 1 small bowl of minced meat (either beef or pork)
Seasonings:
1 tablespoon of Pixian watercress, 1 handful of peppercorns, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, 1 tablespoon of colored pepper, 1 tablespoon of chopped green onion, and pepper powder 1 tsp
Instructions:
1. Pour an appropriate amount of oil into the wok and heat it. After the oil is hot (put your hand on top of the pot and you can feel the heat), pour in the meat. minced, stir-fry until loose, drain and set aside;
2. Pour oil into the wok again, heat and add peppercorns, minced garlic, and minced ginger until fragrant;
< p> 3. Add the Pixian bean paste and stir-fry until red oil is produced, then add the diced colored peppers and stir-fry evenly, then add the cubed tofu and stir-fry for about 3 minutes.4. Add the previously Pour the fried minced meat into the pot, add MSG and stir-fry for a few times, then pour in water starch to thicken the sauce, remove from the pot and sprinkle with chopped green onion and peppercorns.
Tips:
1. When taking out the boxed tofu, use scissors to cut the four bottom corners of the box to allow air to enter, and then tear off the plastic film on it. The tofu can be poured out in one piece without breaking.
2. After cutting the tofu into pieces, blanch it in light salt water so that it will not break easily when fried.
3. When frying the bean paste, turn down the heat slightly, otherwise the bean paste will easily burn in the pan and produce a burnt smell.
Specific methods and pictures
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