Ingredients: 1 bass, 1 onion leaf, 30g vegetable oil, appropriate amount of steamed fish and soy sauce.
Time: 10 minute
1. Scales, viscera and gills of perch are scraped and washed repeatedly;
2. Cut along both sides of the spine with a knife from beginning to end, with a depth of about 2 cm; After this treatment, the fish can be in the same state as when flowing, lying down instead of lying down;
3. A handful of onion leaves, washed, tightly arranged in a row, wound into a roll from one end;
4. Spread the shallots and cut them into long shredded shallots with a sharp knife;
5. Soak the chopped onion in cold water, even better if there is ice water;
6. Steaming the perch with a flower knife in a steamer at 100 degree for 8- 10 minutes, and adjusting the time according to the size of the fish; Steam can be directly sent to the steamer to steam for one minute and then heated; If you use an ordinary steamer, heat the steamer first, and then send the fish into the steamer after the water boils, which can prevent the fish from getting old due to excessive water loss during the heating process;
7. Steamed fish is slightly turned out, the fish is white and tender, and the fresh fragrance is coming. The whole fish shows a natural bend and is very clever.
8. Spread the curly shredded onion on the fish, burn some hot oil in a small pot and pour it on the shredded onion while it is hot; With the penetration of oil, the color of shredded onion is more vivid, and it is also inspired by the smell of onion;
9. Finally, sprinkle a proper amount of steamed fish soy sauce around the fish, and the steamed bass with red, green and white colors will be ready, fragrant and fragrant!
Stewed chicken with chestnuts is a dish often eaten in the North during the New Year. Its method is simple, salty and sweet, and chestnut tastes sweet and soft, with endless aftertaste.
Ingredients: 6 drumsticks and 500g chestnuts.
Seasoning: a little oil, half onion, 1 star anise, appropriate cooking wine, appropriate soy sauce, appropriate salt and 2 bowls of water.
1.6 drumsticks are cleaned, and shelled chestnuts are ready;
2. Chop the chicken leg into small pieces, rinse off the bone residue with clear water, and rinse off some blood at the same time;
3. Pour some oil into the pot. Don't wait until the oil is hot. Pour the drumsticks directly into the pot and stir fry slowly over low heat.
4. Stir-fry until the chicken legs are slightly reduced, and pour the cooking wine and onion into the pot to continue stirring;
5. When the drumsticks continue to shrink and the soup in the pot decreases, pour a proper amount of soy sauce, salt and hot water; Cover and stew for 20 minutes;
6. Pour chestnuts into the pot, stir a few times, so that all chestnuts are immersed in the soup, cover the pot, and stew for 15 minutes.
This steamed shrimp with vermicelli, served on the table, looks watery and has the meaning of "good luck", which makes people feel speechless.
Ingredients: a plate of prawns, 2 small pieces of vermicelli, 30g of oyster sauce, 5g of soy sauce/kloc-0, 6 shallots, 2 millet peppers, appropriate amount of cold water and a little vegetable oil.
1. Wash prawns, cut off their whiskers, and use bigger prawns as much as you like.
2. Soak the vermicelli in cold water, then cut it short and spread it in a deep dish, which can be long or round;
3. Oyster sauce, soy sauce, millet and chives are ready. If you like garlic, you can also eat a few cloves of garlic;
4. Put the oyster sauce into a bowl and mix well with appropriate amount of cold water. The amount of water is subject to the vermicelli; The soy sauce of oyster sauce is salty, so there is no need to add salt.
5. Cut the prawns from the head to the tail with scissors, but don't cut them, and remove the shrimp intestines;
6. Spread the cut prawns on the vermicelli, tilt the tail to the sky, and then pour the prepared oyster sauce on the vermicelli;
7. Send the prawns with vermicelli into the middle layer of the preheated 100 degree steam oven for 8 minutes; If a steamer is used, put it in the pot for 5 minutes after the fire.
8. Heat a little vegetable oil before taking out the furnace. After steamed shrimp with vermicelli is served, sprinkle chopped chives on it, and then pour hot oil while it is hot. Accompanied by "oh!" The fragrance pops up and tastes good both hot and cold.
Sweet and sour pork ribs are a typical home-cooked dish. Sweet and sour pork ribs are deeply loved by adults and children. You must cook a dish for the New Year's Eve!
Ingredients: ribs 600g, sugar 1 tablespoon, soy sauce, salt 1 teaspoon, vinegar 2 teaspoons, starch 1 teaspoon, vegetable oil, white sesame 1 teaspoon.
1. Wash and drain the ribs;
2. Pour the oil into the pot, the amount can be more, and put the ribs into the pot;
3. Medium-small fire, fry the ribs until the surface is slightly browned, and then remove them;
4. Put sugar, salt, soy sauce and vinegar into a bowl, add a little cold water and mix well;
5. Take another pot, pour the sweet and sour juice into the pot, and boil it on low heat;
6. Cook the ribs for one minute;
7. Mix a spoonful of starch with a small amount of cold water, pour it into the pot, turn off the heat after boiling, and sprinkle a few white sesame seeds on the plate.
The ruddy and bright trotters with the aroma of fermented bean curd make people drool. Put a piece of salty and soft glutinous rice while it is hot, and eat Q elastic tendons when it is cold.
Ingredients: 2 trotters.
Seasoning: fermented bean curd braised sauce 1 bag, 2 bowls of hot water, half onion, fresh ginger 1 piece.
1. Scrape pig's trotters, chop them into small pieces, and prepare fermented bean curd braised sauce. The dosage can be adjusted according to the taste. Cut onions and ginger.
2. Boil pig's trotters with warm water and remove them with a small colander to avoid floating foam;
3. Put pig's trotters, shallots and ginger slices into an iron pot;
4. Pour the fermented bean curd braised sauce into the pot;
5. Stir evenly, so that each pig's trotters are wrapped in sauce, and then pour in the right amount of water, and it is advisable not to pass the pig's trotters; After the fire boils, turn to low heat, cover and stew for 40 minutes;
6. When the soup is fragrant and the trotters are easy to penetrate, turn off the fire and sprinkle some shallots and rose trotters to stimulate the appetite.
This lion has good goods in his head! Paired with quail eggs, it tastes refreshing and less greasy than whole meat.
Ingredients: 300g pork stuffing, 12 quail eggs, several rape seeds, proper amount of soy sauce, 2g salt, 1 g black pepper, two star anises, a spoonful of starch and proper amount of water.
1. Cooked quail eggs with low fire, cooled and peeled for later use;
2. Pork stuffing is better than fat meat and lean meat 2: 8. Add some water and mix well. Add a little salt, soy sauce, soy sauce and black pepper according to taste, and stir well in one direction.
3. Take a proper amount of lean pork, put a quail egg in the meat stuffing and wrap it tightly;
4. Pour a proper amount of vegetable oil into a small milk pot and heat it over medium heat. When the oil temperature is 80% hot, put the meatballs in the oil pan, wait for one minute to set, then push the meatballs with a small colander and fry them until golden brown;
5. Blanch the small rapeseed in a boiling water pot, then take out the cold water and drain the water for later use;
6. Pour some water into the wok, add two small star anises and boil over high heat; Put the meatballs and unused quail eggs into the pot and stew for 10 minute;
7. Mix a spoonful of starch with some water and pour it into the pot until the soup becomes sticky;
8. Put the rape in a shape and the meatballs are out of the pot!
This pot of bacon is slightly spicy, with different tastes of sour, crisp and tender, and it also solves the greasy taste of bacon.
Ingredients: 1 dried pork face, 3 green peppers, 1 sour radish, 1 garlic bolt, 6 flower mushrooms, 4 green garlic, 1 carrot, 3 potatoes, 5 millet peppers, 1 slice of ginger.
1. A wax pig face;
2. Boil the cold water pot with high fire, turn to low fire, boil for 10 minute, and soak for 20 minutes;
3. Scrape off the oil stains on both sides of the wax pig's face with a knife, then change the knife and cut it into strips with a thickness of about 3 or 4 mm. When cutting, the knife must be sharp;
4. Wash the side dishes;
5. Cut green peppers and mushrooms into pieces, cut sour radishes, carrots and potatoes into thick strips, and cut garlic seedlings and green garlic into inches;
6. Cut the millet into spicy segments and shred the ginger; Millet is very spicy, and the dosage can be adjusted by yourself; If fresh ginger is replaced with sour ginger, the whole pot will have a taste of going up a storey still higher;
7. Pour the right amount of oil into the wok. Although there is some grease on the pickled pig's face, the amount of food is too large to rely on it. Pour dried pork noodles into the pot with potato chips, carrot chips and mushroom pieces that are not easy to cook, gradually heat the fire and stir-fry until dried pork noodles and potato chips become transparent;
8. Sprinkle the right amount of salt, pour in the right amount of soy sauce and oyster sauce to taste and color, and stir well;
9. Put the sour radish strips and garlic bolts into the pot, stir-fry for 2 minutes, cut and color, put the green pepper and garlic into the pot, turn off the fire, stir-fry evenly, stir-fry with the remaining temperature to change color, and then take it out of the pot; If you can eat super spicy rice, you can stir-fry it in the pot. If you can only eat slightly spicy rice, you can sprinkle it on the surface after the ceasefire. Red and green with the taste of bacon are very appetizing.
Asparagus and prawn eggs have their own flavors, one green and one red, with only a little salt. The original flavor of asparagus and prawns makes people appetite.
Ingredients: 1 asparagus and 12 prawns.
Seasoning: 20g of oil and 2g of salt.
Production process:
1. asparagus and prawns are ready;
2. Cut off the old roots of asparagus and some old skins from the bottom;
3. The prawns are shelled from beginning to end;
4. Cut the shrimp back from beginning to end with a blade and take out the shrimp line. This is hygienic, and it can make the shrimp balls more three-dimensional when they are mature. The shrimp line in the abdomen can be cut with the tip of a knife;
5. Put asparagus in a boiling water pot, add a little salt in the water, blanch asparagus for 1-2 minutes, and take it out after discoloration;
6. Asparagus shower can keep crisp taste and green color, and cut into inches;
7. Cool the oil in the pan, pour the shrimps into the pan and heat them on medium heat, stir-fry the shrimps to change color and curl their bodies into balls;
8. Pour asparagus into the pot, sprinkle a little salt quickly, stir fry and melt, and then take out the pot.
Sauced beef has low fat content and rich nutrition, and is also suitable for losing weight. The rich sauce flavor makes beef tendon unique.
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 Qianjin in cold water for half an hour to soak out blood;
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 in a cold water pot, turn to medium heat when the fire boils, and skim off the floating foam;
4. Put the seasoning into the pot, scoop two spoonfuls of soybean sauce into the soup, stir a few times to dissolve the yellow sauce in the soup, turn to a low heat when the soup boils, cover and stew for about 1 hour, depending on the sealing of the pot and personal taste;
5. Don't take the beef out, soak it in the soup for at least 3 hours, and then take it out after the soup is completely cooled and the meat is completely absorbed;
6. The removed money tendons are sealed in a bag and better sliced after being refrigerated in the refrigerator;
7. After cold storage, the sliced money tendons are criss-crossed, and the natural lines are very beautiful; Soak in the soup for a few hours, even if the meat is tight, it is very tasty;
8. Beef slices can be eaten directly or made into hot and sour sauce to add flavor. Hot and sour dipping sauce: minced shallots, minced garlic, vinegar, soy sauce and Chili oil, stir well.
This dish is crisp and tender, full of water, low in fat and calories, and not high in calories. The method is super simple. Just serve directly!
Ingredients: half a lettuce, a little salt, and a proper amount of soy sauce.
1. Peel and wash half a lettuce;
2. Wipe the long filaments with a wire wiper;
3. Mix a little salt and let it stand for 2 minutes to eat, and a drop of oil is very refreshing and crisp;
If you like spicy food, you can add two spoonfuls of crude oil to make it spicy, which is called enjoyment. Crude oil is a local specialty. In addition to crumpled peppers, there are peanuts, ginger, garlic, peppers and other ingredients, which are full of spicy flavor, so two spoonfuls will make the finishing touch for this refreshing dish.
Cold shredded chicken ingredients are common, and side dishes are seasonal vegetables. The chicken breast is cooked, cooled and shredded, and the sauce is good in color and flavor.
Ingredients: 1 chicken breast, 1 carrot, 2 celery stalks, 4 green garlic seedlings, appropriate amount of tofu skin (thousands of pieces), appropriate amount of soy sauce, appropriate amount of vinegar, a little salt, 1 teaspoon of sugar, Chili oil.
1. Clean the chicken breast, put it in a boiling pot, cover it, and cook for about 10 minutes on medium heat. Turn off the fire when chopsticks can easily penetrate thick meat.
2. After cooking, take it out and dry it until it is warm. Tear it into filaments by hand. The finer, the better.
3. Deal with the side dishes when cooking chicken: scrape off the skin of carrots and wash them with celery sticks, tender green garlic sprouts and tofu skin;
4. Cut carrots and celery into filaments respectively, cut green garlic seedlings into inches, and shred tofu skin;
5. Put all the processed ingredients into a large bowl;
6. Mix a bowl of fruit juice with soy sauce, vinegar, salt, sugar and Chili oil. There is no strict proportion. White sugar is used to refresh and neutralize the taste of vinegar;
7. Pour the juice evenly on the shredded chicken and mix well to serve.
Duck soup is a delicious nourishing soup. Duck meat is cool and contains high-quality protein and low-fat meat. Eating duck meat often can promote fluid production and nourish the stomach.
Ingredients: half an old duck, 1 slice of fresh ginger, a little salt and a proper amount of cold water.
1. Half an old duck is depilated;
2. Chop it into small pieces with a sharp knife;
3. Put the duck pieces into the basin and wash them twice with cold water to remove excess blood;
4. Take out the duck pieces and put them into the casserole, then pour enough cold water, and pour the water once as much as possible. If water needs to be added halfway, it must be heated;
5. Put the casserole on the ceramic electric stove and heat it with high fire;
6. When the soup is about to boil, there will be a lot of floating foam, which will be removed;
7. Sprinkle a few slices of fresh ginger, cover the casserole, adjust the fire to 2 or 1, and stew slowly to make the duck worse and the soup more delicious;
8. Time is up. Look at this pot of old duck soup. There is a layer of yellow duck soup floating on the surface of the soup, but the soup is very clear. Sprinkle a little salt according to the taste and come to two bowls while they are hot.
# Eating in Beijing #