Ingredients: 350g Spanish mackerel, leek 1 stick, pepper 1 small stick, hot water 1 cup, 30g vegetable oil, proper amount of salt, and soft dough 1 block.
1. Fresh Spanish mackerel must be gilled and cleaned;
2. Cut off the head and tail for other purposes; Slice two pieces of fish along the spine, and use the fishbone with a little meat for other purposes;
3. Cut off the yellow and soft parts of the fish belly; The blade is erected to scrape the Spanish mackerel meat from one end to the other; Spanish mackerel has only a few thick main spines, so it is safe to scrape, and there are no small spines in the fish;
4. Scraped fish can be eaten in several bags, which can be stored in cold storage for 3 days and frozen for a long time; The Spanish mackerel meat in the picture is frozen and then thawed. Although the color is not as tender as bright pink, the taste and nutrition are not bad at all.
5. Soak a handful of Zanthoxylum bungeanum in hot water to stimulate fragrance, and the amount of water is about150g; The water quantity is adjusted according to the quantity of Spanish mackerel meat;
6. Pour the pepper water into the Spanish mackerel meat one by one, and stir it clockwise with chopsticks until the fish is firm and sticky;
7. Wash and chop leeks; The amount of leek can be more or less, according to your own preferences;
8. Put the leek into the Spanish mackerel meat, pour in an appropriate amount of vegetable oil (peanut oil and soybean oil), then sprinkle salt according to the taste and stir evenly to form a delicate and sticky Spanish mackerel leek stuffing;
9. Knead the dough into a long strip, cut it into pieces, roll it into a round dough with a slightly thinner periphery and a slightly thicker middle, put a proper amount of stuffing on the round dough, or wrap or pinch or squeeze it into a big stuffing jiaozi, put it in a boiling water pot and cook it until the whole belly bulges and floats to the surface, and then take it out for eating.
Sauced beef, which is essential for Chinese New Year, is low-fat and nutritious, and has a strong sauce flavor, which makes beef tendon unique in flavor.
Material: 2 money tendons.
Seasoning: 2 tablespoons of sauce (about 50g), 30g of soy sauce, 50g of soy sauce, 5g of salt, half onion, 1 slice of ginger, 1 slice of cinnamon, 4 slices of dried red pepper, 1 slice of galangal, 2 slices of star anise, 4 slices of fragrant leaves and/kloc-0.
1. Soak Qianjinjin in cold water for half an hour, and soak as much excess blood as possible;
2. The seasoning is ready. Sauced beef is soybean sauce. If there is no soybean sauce, it can be called braised beef. Onion, ginger, cinnamon, star anise, fragrant leaves, dried red pepper, soy sauce, soy sauce and salt are all necessary. Other seasonings in the seasoning list, such as tsaoko, can be increased or decreased according to preferences;
3. Put the money tendon into the cold water pot;
4. After the fire boils, turn to medium heat and skim off the floating foam;
5. Put the seasoning into the pot;
6. Dip two spoonfuls of soybean sauce into the soup, stir a few times to dissolve the yellow sauce in the soup. When the soup boils, turn to low heat, cover and stew for about 1 hour, depending on the sealing of the pot and the taste you like;
7. This is the money beef tendon that has been marinated for 1 hour for 20 minutes, and it is "reversely attacked" into two meat balls from the original long and narrow shape; Don't take it out, soak it in the soup for at least 3 hours, and then take it out when the soup is completely cooled and the meat is full of fragrance;
8. The money tendons that are fished out can be sealed separately in a bag and better sliced after being refrigerated in the refrigerator;
9. Beef slices can be eaten directly, or you can make hot and sour dipping sauce to increase flavor. Hot and sour dipping sauce: minced shallots, minced garlic, vinegar, soy sauce and Chili oil, stir well.
Northerners always eat a fried fish on New Year's Eve. The first course is fried small yellow croaker, golden in color, crisp outside and tender inside, delicious but not greasy.
Ingredients: 500g small yellow croaker, egg 1 piece, proper amount of flour, a little salt, a little white pepper, a little cold water, a little vegetable oil and a little pepper noodles.
1. Remove the head and internal organs of small yellow croaker, clean it, drain the water, and dry it in the air until the surface is dry;
2. Scoop some flour in the bowl and knock an egg, salt and white pepper;
3. Mix well first, the batter is a little thick, it doesn't matter, then mix well with cold water;
4. The prepared batter is slightly thicker, and it can flow downstream with a small spoon;
5. Put the small yellow croaker into the batter several times and mix well; Now put more oil in the pot and heat it;
6. Drop a drop of batter into the oil pan with chopsticks. The batter can quickly expand and float, and the oil temperature is suitable; Put the small yellow croaker wrapped in batter into the oil pan several times, fry until both sides are golden, and then take it out;
7. All the small yellow croaker are fried, so that the oil temperature will rise again, and the small yellow croaker will be fried again in several times, so that the surface color will be more golden and the skin will be more crisp. After cooking, you can sprinkle some chopped peppers on the surface, which is also delicious.
Hot and sour fungus is appetizing and refreshing, and it is a dish with high appearance rate on the Spring Festival table.
Ingredients: Auricularia auricula 1 bowl, 3 shallots, 3 cloves of garlic, 2 millet peppers, appropriate amount of Chili oil, appropriate amount of vinegar, appropriate amount of soy sauce, a little salt and a little sugar.
1. Auricularia auricula is completely soaked and cleaned;
2. Boil in a boiling water pot for 1 min, take it out and shower thoroughly with cold water;
3. Chop the shallots, chop the garlic and cut the millet into rings;
4. Put shallots, garlic and millet spicy into a bowl, and mix a bowl of juice with vinegar, soy sauce, salt and sugar, and the amount can be larger;
5. Pour the juice into the fungus basin, then sprinkle with Chili oil, which can be eaten at that time, or cover it with plastic wrap and put it in the refrigerator for 30 minutes before eating, with better flavor.
Eating too greasy, this fruit salad is sweet and sour, refreshing, rich in vitamin C and plant fiber, refreshing and low in calories.
Ingredients: 1 avocado, 1 mango, 1/4 purple cabbage, hemispherical lettuce, a little salt and a little fruit vinegar.
1. Clean vegetables and fruits, and the variety can be adjusted according to the season and your own preferences;
2. Cut purple cabbage into filaments;
3. Cut the spherical lettuce into thick shreds or small pieces;
4. Peel the mango and cut off the pulp next to the stone;
5. Change the knife and cut it into thick strips;
6. Avocado is divided into two halves;
7. Cut the stone with a knife, take it down, and then cut it into pieces;
8. Put all the ingredients in the salad bowl, sprinkle a little salt, and then pour a little fruit vinegar. Fruit vinegar tastes sweet. If not, you can use rice vinegar instead, but don't use aged vinegar, which has a strong taste and color.
Yam roll can be used as a dessert, which is suitable for all ages, with little sugar and no oil, golden and crisp appearance and delicate, sweet and soft interior.
Ingredients: iron stick yam 1, 8 slices of toast, fine sugar 1 0-20g, milk 20g, eggs1,white sesame seeds (about 20g), and honey (dipped in food) at will.
1. Iron stick yam1;
2. Scrape the skin of Chinese yam, cut it into small pieces, put it in a steamer, and steam it over high fire for 10 minute;
3. Steamed yam segments, fresh milk, fine sugar, eggs and toast are ready;
4. Cut off the four sides of the toast slice, and only take the softer slice in the middle to make yam rolls;
5. The yam is pressed into fine yam paste and mixed with a little milk and fine sugar; White sugar is adjusted according to taste; Milk only plays a little role in moistening and melting white sugar and bonding yam mud, and should not be too much;
6. Roll the toast slices into thin slices with a rolling pin. Toast should be soft and moist. If it is exposed to the air for too long, it can't be rolled into thin slices due to serious water shortage.
7. Spread the yam mud on the bottom of the toast slice;
8. Roll from bottom to top. Yam mud has strong plasticity. Adjust the shape of the roll by hand. Stick the end of the roll with a little egg liquid and press the lower joint.
9. Put the toast yam roll into the broken egg liquid and roll until the whole body is covered with egg liquid;
10. Pick up the yam roll by hand and dip both ends in white sesame seeds;
1 1. Put tin foil on the baking tray in advance, and put the toast yam rolls coated with egg liquid and sesame seeds at both ends into the baking tray;
12. Preheat the oven in advance and fire it up and down at 200 degrees for about 25 minutes. If you want to eat more crispy skin, you can extend it for a while.
This sweet and sour sparerib is oil-free, neither fried nor fried, and there is not even a drop of oil. It is simple and easy to make, and tastes sweet and sour.
Ingredients for cooking ribs: 400g of ribs, half a spring onion, 2 star anise, 1 ginger, 2 Amomum villosum and a pinch of pepper.
Sweet and sour materials: based on the same spoon: sugar 1.5 spoon, salt 1/3 spoon, soy sauce 5 spoon (the dosage is adjusted according to the color of soy sauce), rice vinegar 3 spoon (put twice) and cold water 10 spoon.
1. 820g ribs, washed and boned;
2. Cook the ribs in cold water and remove them with a colander;
3. Take another pot, pour hot water, put the ribs in the pot, add the onion, ginger slices, star anise, pepper and Amomum villosum, and turn the water to low heat for slow stew;
4. After about 40 minutes, the ribs are 9 minutes cooked;
5. Remove the ribs;
6. Sweet and sour juice: Take the same spoon as an example, 1.5 tablespoons of sugar, 1/3 tablespoons of salt, 5 tablespoons of soy sauce (the dosage is adjusted according to the color of soy sauce), 2 tablespoons of rice vinegar (put twice), 1 spoon in the bowl juice, and the other spoon is poured before taking out of the pot, with/kloc-.
7. Pour the sweet and sour juice into the pot, then put the ribs into the pot, mix them evenly with the sweet and sour juice, boil over medium heat, turn to low heat, cover and stew for 5 minutes;
8. When stewing ribs, take half a spoonful of starch and add 3 spoonfuls of cold water to mix well;
9. When the soup in the pot is reduced, pour a little vinegar along the edge of the pot;
10. Pour the starch slurry into the pot to collect the juice;
1 1. Just take the pan or sprinkle some white sesame seeds.
The sauce duck's golden red soup is hung on the meat, and the faint color can attract people's appetite. This is a good home-cooked dish.
Ingredients: duck 1 200g, soy sauce, salt, sugar 1 teaspoon, a little cooking wine, two cardamom, two Amomum villosum, two star anise, 1 pinch of pepper, two fragrant leaves,1slice of fresh ginger and eight cloves of garlic.
1. A feathered duck, blanched in a cold water pot;
2. You can pour hot water on the duck with a spoon, so that it can be heated evenly;
3. Start another pot, put all the seasonings into the pot and boil the water; When boiling water, you can use tweezers to clip out the hair on the duck, and ignore the hair that is too small;
4. Put the duck in the pot. If the pot is small, you can chop off the duck neck and feet in advance, so that you can cover the pot;
5. Cover, stew for 3 hours, turn over every half hour, and pour the soup on the duck surface with a spoon for 5 minutes;
6. In the last half hour, pour the soup on the duck's body and stomach with a small fire, and turn off the fire when there is little soup left; After cooling, cut into pieces and pour the remaining soup on the surface of the duck pieces. Taste and color are good!
I put quail eggs in the braised pork. With quail eggs, the meat is not so tired, nutritious and delicious, and it looks beautiful and super delicious.
Ingredients: 500 grams of pork belly, 24 quail eggs, 20 grams of vegetable oil, 1 a handful of rock sugar, 20 grams of white wine, appropriate amount of salt, several cloves of garlic, ginger 1 tablet, and 2 star anise.
1. Wash pork belly with skin and cut into pieces with a thickness of two centimeters;
2. Pour some oil into the wok, a handful of rock sugar, and stir-fry the caramel color on medium and small fire;
3. Pour the pork belly into the pot and stir fry, and stir fry the fat in the meat;
4. Put star anise, garlic and ginger into the pot, continue to stir fry, pour a little white wine, stir fry evenly, let the wine evaporate and take away the fishy smell of meat;
5. Pour hot water along the edge of the pot, cover the pot and stew for 30 minutes;
6. Peel the cooked quail eggs and pour them into the pot, then add a little salt and simmer for about 30 minutes;
7. Collect juice, leave a small amount of soup and attach it to the surface of meat and quail eggs. Beautiful and delicious!
You must eat a fish. Yellow croaker is tender and doesn't need much seasoning. After steaming, drizzle with steamed fish and soy sauce. It is fragrant and tender, which makes people unable to stop chopsticks. The last bit of hot oil stimulates the flavor of chives and shredded ginger, which is the finishing touch.
Ingredients: 65438+ 0 large yellow croaker.
Seasoning: 25 grams of steamed fish black bean oil, 20 grams of vegetable oil, 0 slices of 65438+ ginger, 2 shallots and 20 grams of cooking wine.
1. Yellow croaker scraped scales, gills and internal organs, especially cleaned the black membrane on the abdomen; Prepare a piece of fresh ginger;
2. Cut ginger into 2 mm thick elephant eye pieces;
3. Use a sharp knife to obliquely pull three knives on both sides of the fish body, and the vertical oblique pulling by the rabbi can increase the heated and tasty area;
4. Ginger slices are inserted into the knife edges on both sides of the fish; Fish bellies and gills are also stuffed with ginger slices, and then a little cooking wine is poured in; Ginger slices and cooking wine have the function of removing fishy smell;
5. Put it into a steamer or a hot water steamer, and adjust the time according to the size of the fish, 10- 15 minutes; The steamer I use is 1 10 degree 15 minutes;
6. Prepare some minced chives and shredded ginger when steaming fish; After the yellow croaker is steamed, pour out the fish soup, scoop up a few pieces of ginger on the surface, evenly sprinkle the minced chives and shredded ginger on the fish, and then pour hot vegetable oil; Finally, pour in steamed fish and soy sauce.
This dish is based on cabbage and oily tofu, and pork belly slices are stewed with slow fire 15 minutes. The soup is delicious, the meat is crisp and rotten, fat but not greasy, and the crisp, fragrant and soft taste melts in the mouth.
Ingredients: pork belly 1 strip, oil tofu 1 bowl, a few slices of Chinese cabbage.
Braised pork: 2 star anise, 2 tsaoko, 4 fragrant leaves, cinnamon 1 piece, a few cardamom, 5g salt and clove 1 piece.
Stewed meat ingredients: half a green onion, 1 ginger, 3 star anise, 3 fragrant leaves, some cardamom, some Amomum tsaoko, 3 grams of salt, proper amount of soy sauce and hot water.
1. One pork belly, cleaned;
2. Bake the marinated meat with low fire until it is slightly burnt and fragrant, break it and marinate it with pork belly for 8 hours;
3. Boil the marinated meat in a cold water pot. It doesn't matter if there are some minced meat materials on it. It is more delicious with it. If you really don't like it, you can scratch it with a knife and cook it in a pot.
4. When you are in cook the meat, put the stew in the stew pot, because the soup of the stew is still needed, so don't have too much salt;
5. Pour the right amount of water into the saucepan. After boiling, put the cooked meat into the soup, cover it and simmer for about 1 hour. Chopsticks can easily penetrate thick meat, turn off the fire and take it out when the meat is soaked in soup.
6. Prepare the bottom of the dish when stewing meat: cut the cabbage with leaves and sides, tear the small mouth with oil tofu, prepare a wide and deep bowl, and put the cabbage and oil tofu flowers into the bowl;
7. Slice the meat cooled to warm. If the knife is good, cut it into 2 or 3 mm thick pieces. If the knife is not good, cut it thicker and as flat as possible.
8. First, sieve the stew to remove residue, pour the broth into the cabbage oil tofu, and spread the pork belly slices on the surface; Sending into a steamer at the temperature of 100, and steaming for 25 minutes; After steaming, it is the legendary "Suzhou produces meat". It is fat but not greasy, thin but not firewood, and it melts in the mouth and is soft and fragrant.
This is a classic northern dish, which is not difficult to make. It pays attention to the original taste of wolfing down. It is extracted from the essence of native chicken and sweet potato powder, and tastes particularly fragrant. It is not exaggerated or greedy. This dish is really delicious!
Ingredients: half a chicken, 1 bowl of pickled mushrooms, 1 large portion of sweet potato vermicelli, 3 green garlic, a little oil, half a onion, 1 ginger, 2 star anises, 1 Amomum villosum, 1 pinch of pepper, 2 fragrant slices, and 2 pinch of pepper.
1. Chop the chicken into small pieces, and the sweet potato vermicelli need not be soaked in water, and the amount is optional; Spices are also ready;
2. Soak dried mushrooms in cold water in advance to squeeze out water; This is a bowl of mushrooms in Inner Mongolia. It's my first time to eat them, and they taste crisp and tender. Can also be replaced by dried mushrooms such as Agrocybe aegerita;
3. Pour a little oil into the wok, and pull the spices into the wok for a few times to taste; Pour the chicken pieces into the pot, because there is little oil, so turn to low heat and stir fry. After the chicken skin shrinks a little oil, pour in wine, soy sauce, soy sauce and salt to remove fishy smell and color.
4. Add a proper amount of hot water, pour the dried mushrooms into the soup after the fire is boiled, turn to low heat, and cover with slow stew;
5. When the rotten meat soup is fresh, cut the sweet potato vermicelli into sections about 20 cm long and put it directly into the soup without soaking in water. Cover and simmer 15 minutes.
6. The vermicelli is full of broth, soft and full of flavor. Put the green garlic into the soup and stir for a few times to turn off the heat; Bring the pot to the table and eat it!
Today, this dish, tomato and beef, two common ingredients, collide to form a simple food. Drink a bowl of sour and refreshing appetizers to moisten dryness.
Ingredients: 500g of sirloin, tomato 1 piece, 4 slices of ginger, a little salt, coriander 1 piece, and a little oil.
1. Cut the brisket into large pieces and soak it in clear water for two hours, then soak the blood out and cut it into small pieces;
2. Blanch the bleeding foam in a cold water pot and clip it out for later use;
3. Cut tomatoes into small pieces, leave a small part for cooking, and slice ginger;
4. Pour a little oil into the wok, stir-fry the tomatoes into soup, and add a proper amount of hot water;
5. Put the ginger slices into the pot;
6. Pour the beef pieces into the casserole, cover it, and simmer until the beef is rotten;
7. The rice cooker I use uses the function of "old fire to cook soup", which takes 4 hours at a fixed time, but it actually takes a little more than 3 hours;
8. After the meat is rotten, put a small part of tomatoes into the pot, add appropriate amount of salt, cover and stew for about 15 minutes;
9. Sprinkle the parsley section after the pan.
This dish is really clear at a glance, and the whole cowpea can be seen. Cowpea is not cut into sections, only boiled in water, then put on a plate, then steamed in a pot, which is not oily or greasy and appetizing.
Ingredients: cowpea 14, appropriate amount of meat stuffing, a little chopped green onion, starch 1 spoon, appropriate amount of soy sauce, a little salt and a little cold water.
1. Wash a handful of cowpeas;
2. Add chopped green onion, a tablespoon of starch, soy sauce, salt and a little cold water to the meat stuffing;
3. Stir in one direction;
4. After the water is boiled, blanch the cowpea for one or two minutes, then change color and soften, and then let it cool;
5. Take a cowpea and form a circle from one end, just like we tie a rope, but leave space in the middle;
6. Wrap the remaining cowpea on the knotted knot, which is a knotted cowpea;
7. Play Cowpea Festival and put it on a plate;
8. Fill the meat stuffing in the center of the cowpea, so that the meat stuffing can be implemented to make the steamed meat full;
9. Put the plate in the steamer, cover it, put it on the fire, steam it for about 8 minutes after SAIC, and turn off the fire; Sprinkle a little chives after cooking, and put a red pepper ring if you can eat spicy food. It looks good and adds a little spicy taste.
Eating more meat and vegetarian dishes to clear away heat and scrape oil is really better than meat. Children's vegetables have the smell of mustard, but they taste much better. The skin is green, the heart is white, sliced or diced, and the green and white are beautiful. The fragrance is crisp and bitter, even the picky children have no resistance to it.
Ingredients: 1 dish, 1 slice of ginger, a little oil, a little salt and a bowl of hot water.
1. Children's vegetables are cleaned;
2. Divide into two halves, and then cut 1 and 2 knives respectively; The small one is cut into 4 pieces, and the big one is cut into small pieces;
3. Shred ginger;
4. Pour a little oil into the wok, add shredded ginger and stir-fry until fragrant;
5. Put the children's vegetables in the pot and stir fry 1 min;
6. Add a little salt, 1 bowl of water, cover it and bring it to a boil.
Mushroom rape, small rape is green and lovely, and it is a big blooming flower. Mushrooms are thick and burnt. Although it is a vegetarian dish, it tastes good.
Ingredients: 10 mushroom, 6 rape.
Seasoning: oyster sauce 1 0g, soy sauce 1 5g, starch10g, clear water150g, sugar 5g, salt1g, chopped green onion1g.
1. The roots of rape were flattened, and the stalks of mushrooms were removed, leaving only mushroom umbrellas;
2. Rape is divided into two halves;
3. Boil a pot of water, put a few drops of oil and a little salt after the water boils, and remove the rape after blanching. Cold water can keep rape crisp and green;
4. Rape is placed on a plate with the roots facing outwards and the leaves in the middle, showing a flower shape;
5. Put oyster sauce10g, soy sauce15g, water100g, chopped green onion and sugar into the pot, and put mushrooms into the pot. When the fire boils, turn it down, cover it and stew mushrooms.
6. The mushrooms are completely cooked, the juice is collected, and the mushrooms are cut and placed on the rape leaves;
7. Mix the starch and salt with 50g of water evenly, put them in a clean pot, boil them on low heat, and gently push them clockwise with a spoon until the starch paste is completely transparent;
8. Pour the starch paste on the rape, and a dish of fragrant vegetarian dishes without oil and salt can be served perfectly.