Stewed winter melon with ribs
Ingredients: pork ribs (pork chops are the best) 550g, wax gourd 1 80g, coriander 1, ginger 3 slices, star anise1,2 tbsps of cooking wine, proper amount of salt and Lycium barbarum 10 slices.
Exercise:
1 soak the ribs in blood, rinse them, boil them in cold water, skim off the foam after boiling, and then turn off the fire.
2. Chop out the ribs with chopsticks and rinse the faucet with warm water.
3 Put the ribs in a pressure cooker, pour in boiling water without ingredients, add onion and ginger, aniseed and cooking wine, and press for 20-25 minutes.
4. Remove the seeds and peel from the wax gourd, wash it, cut it into thick slices, and cut the parsley into sections.
5. Remove the star anise, onion and ginger from the pressed ribs, pour the soup into a small pot, add wax gourd and washed medlar, and bring to a boil.
When you see the transparent salt and coriander on the wax gourd, you can turn off the fire again and have soup and meat, which is a delicious food for all ages. The addition of wax gourd is not greasy and delicious.
Ma Bao tip:
1 This winter melon sparerib is light in taste, and it is not suitable for adding too much seasoning, just to remove the fishy smell and ensure the original flavor.
Winter melon should be stewed with low fire, so as to ensure its integrity.
3 ribs should be washed with blood repeatedly, otherwise the color of the finished product will not look good. Pork chops are the most tender and suitable for making this winter melon ribs. I just used it when I was eating ribs at home.
Home-cooked braised red shrimp in oil
Ingredients: 400g of frozen red shrimp, 3 cloves of garlic, 2 slices of onion, 3 slices of ginger, 2 star anise, more than 20 pieces of pepper, 4 tablespoons of rice vinegar, 0.5 tablespoons of extremely fresh soy sauce 1 spoon of sugar, cooking wine 1 spoon, salt and vegetable oil.
Exercise:
1 thaw the red shrimp at room temperature, open the red shrimp to remove the shrimp line and wash it.
Heat vegetable oil in the pot, add onion, ginger, garlic, star anise and pepper and stir-fry until it changes color.
3 slightly raise the ignition, cook rice vinegar as soon as the temperature in the pot comes up, quickly cover it and stew for 20 seconds before opening it (cooking rice vinegar is to remove the fishy smell and enhance the taste, not to omit it).
4 Pour in boiling water without ingredients, add sugar, fresh soy sauce and salt, bring to a boil over high heat, and turn to low heat for cooking. Only a little soup can be used to turn off the fire (the extremely fresh soy sauce in the ingredients is light in color and fresh in taste, just add a spoonful of color, and if the amount of ordinary soy sauce is reduced, the color will turn black).
Cold tomato strips
Ingredients: 65,438 green eggplants +0 (large), 3 cloves of garlic, 65,438 +0 tbsp of soy sauce, 65,438 +0 tbsp of rice vinegar, appropriate amount of salt, 65,438 +0 tbsp of Chili oil, 3 tbsp of self-cooling oil (see tips), and 2 parsley.
Exercise:
1 Wash the eggplant, remove the pedicle, cross the top with a knife, then tear it into eight thick strips, steam it in the pot for about 10- 13 minutes, and tie it with chopsticks. After infiltration, it can be taken out immediately and put aside for cooling.
Let it cool, then tear it into strips, keep a little moisture and put it in a small pot.
3 parsley is washed and cut into small pieces. Flatten the garlic, chop it into minced garlic and put it in the pot.
4 Add cold oil, rice vinegar, soy sauce, salt and Chili oil, mix well and serve! Appetizing, refreshing and very delicious!
Ma Bao tip:
Self-refrigerating oil: vegetable oil 1 small bowl, 2 slices of ginger, 2 slices of onion, half a tablespoon of pepper, 3 star anise, 4 cloves of garlic and 1 tablespoon of cumin. Boil them together, remove the golden ingredients and throw them away, and the rest is cold oil. After the oil is cooled, the small glass bottle will be stored at room temperature for one or two months without deterioration. As long as it is a cold dish, some tastes will be improved immediately.
Home-cooked roasted yellow croaker
Ingredients: 270g of croaker, egg 1 piece, 3 cloves of garlic (cut in half), 2 pieces of onion, 3 slices of ginger, star anise 1 piece, more than one pepper 1 piece, cooking wine, fresh soy sauce 1 spoon, and sugar1spoon.
Exercise:
1 Scales, spines and viscera of yellow croaker are removed, both sides are washed with straight knives, and salted with cooking wine 10 minute; Knock the eggs into the bowl and break them up (the yellow croaker is not big and weighs only half a catty. It is best to break the skin with a knife so that the fish is delicious and beautiful)
2 put vegetable oil in the wok, the oil temperature is 40% hot, put the yellow croaker wrapped in egg liquid, and fry on both sides until it is slightly yellow.
3 cover the rice vinegar and stew it immediately 10 second (4 spoonfuls of rice vinegar will not be sour, just follow the steps, cooking rice vinegar is the key to remove the fishy smell)
4 Pour appropriate amount of boiling water, add onion, ginger, garlic, pepper, star anise, sugar, salt, fresh soy sauce, and 1 spoon cooking wine, turn down the heat, make a little broth, brighten the oil, turn off the heat and plate.
Flammulina velutipes mixed with shredded Chinese cabbage
Ingredients: Flammulina velutipes 270g, cabbage 1 80g, minced garlic 3 cloves, self-refrigerating oil (as mentioned above), 2 tablespoons of soy sauce, rice vinegar 1 spoon, Redmi pepper1serving, and less than half a spoonful of salt and chicken powder.
Exercise:
1 Cut off the roots of Flammulina velutipes and put them in a basin to soak in water and wash them; Shredding Chinese cabbage, soaking in water and washing; Crushing and chopping garlic; Redmi jiao qie quan
2 Boil the pot with water, add a little vegetable oil and salt, add Chinese cabbage and Flammulina velutipes, boil the pot again, then take it out and put it in a cold water basin for cooling.
3. Remove water from Flammulina velutipes and Chinese Cabbage, put them into the pot, put the chopped rice pepper and pepper ring into the pot together, add cold oil, minced garlic, soy sauce, rice vinegar, chicken powder and salt, and stir them evenly in the pot to serve.
Dongguamang meatballs
Ingredients: three fat and seven lean pork stuffing, minced onion and ginger, white pepper, corn starch, salt and chicken powder.
Exercise:
1 Chop the onion and cut the ginger into Jiang Mo; Peel the melon, remove the pulp, wash it and cut it into thick pieces.
2 add water to a small pot, add melon slices and bring to a boil.
3 prepare the meat stuffing. Pour water into the meat stuffing several times and stir it clockwise until it is wet (the meatballs thus treated are fresh and tender).
4 Add minced onion and ginger, not too much, add salt, corn starch and white pepper, and then stir evenly clockwise until it becomes sticky. When there is resistance, break the meat several times (so that the meatballs will be elastic).
After boiling, turn the wax gourd to the minimum fire, grab a handful of meat by hand and squeeze it out of the tiger's mouth. Spoon it into a round meatball. Put it into the pot without stirring, and finish all the meatballs in turn.
6 Always keep a small fire to prevent the fire from spreading. When the fire is simmered, the meatballs will float and add salt to taste. Cut the parsley into pieces, add some chicken powder and turn off the heat.
Ma Bao tip:
1 minced meat will be fresh, tender, neither firewood nor hard after mixing with water. The minced meat should be stirred clockwise until there is resistance before beating, so that the meatballs will be elastic.
2 After the wax gourd is boiled, turn off the meatballs on low heat. Don't keep stirring them. The meatballs are well formed and the soup is not turbid.
Finally, add chicken powder and coriander, which is very tasty. If you mind omitting the chicken powder, the taste will be almost the same.
4 Don't add too much minced onion and ginger. Too much, just like dumpling stuffing. It tastes bad, and it will taste bad.
Steamed chicken with mushrooms
Ingredients: 4 pipa legs, 3 dried mushrooms, a little Chinese cabbage leaves, 3 slices of ginger, 3 tablespoons of steamed fish and soy sauce, half a spoon of oyster sauce 1 spoon, half a spoon of white pepper, half a spoon of soy sauce, sesame oil 1 spoon, and corn starch 1.5 spoon.
Exercise:
1 Wash and soak mushrooms in advance. Don't pour out the mushroom water, keep it for later use.
2 Pipa legs are separated with kitchen scissors, and the leg meat is cut into sections of about 1 cm.
3. Put the chicken leg meat into a pot, put the soaked mushrooms into water, add 2 tablespoons of soaked mushrooms, 3 tablespoons of steamed fish black bean oil, 65,438+0 tablespoons of oyster sauce, half a spoonful of white pepper, half a spoonful of soy sauce, 65,438+0 tablespoons of sesame oil, 65,438+0.5 tablespoons of starch and 3 slices of ginger, mix well, and marinate 65,438+00.
4 add water to the pot and put it on the drawer. Boil it. This time, prepare: spread cabbage leaves on the bottom of the plate, not too much will produce soup, and put salted chicken leg meat on it. After the water in the pot is boiled, put it in a drawer and turn off the fire for 20-25 minutes.
Ma Bao tip:
1 Mushroom brine chicken will be fully blended with chicken and taste better, but not too much, and the finished product will collapse.
Adding starch will keep the water in the chicken from losing and make the chicken more tender; Sesame oil is added to add flavor.
Fried tofu with eggs
Ingredients: old tofu150g, 3 eggs, half a spoonful of starch, 3g of salt and 3g of vegetable oil.
Exercise:
1 Rinse the old tofu; Knock 3 eggs into a bowl and add 2 grams of salt and half a spoonful of starch.
2 cut the old tofu into triangular pieces with a thickness of about 6 mm; Beat the eggs and mix the starch and salt thoroughly.
Heat the wok and put the vegetable oil. When the oil temperature is 50% hot, add old tofu slices and 1g salt. Fry old tofu on one side and fry the other side.
4. Pour the evenly stirred egg liquid into the pot in a circle along the edge of the pot, and turn the wok to make the thickness of the egg liquid even.
Fry one side, turn it over, fry the other side, then turn off the heat and put it on a plate.
Stir-fried cowpea horn with garlic
Ingredients: tender cowpea horn 2 10/0g, 4 cloves of garlic, salt and vegetable oil.
Exercise:
1 Add water to the wok to boil, add a little salt and vegetable oil, add cowpea horn to boil, cook it again 1 min, turn off the fire, take out cowpea, quickly put it in a cold water basin for supercooling (supercooling is necessary to make the color greener), and cut cowpea horn into sections; Crush garlic and chop it.
2 put vegetable oil in the wok, the oil temperature is 40% hot, and the minced garlic is fried for fragrance.
3 Add cowpea horn, add a little water to stir fry, add salt to taste, stir fry evenly, and then turn off the heat and plate (add a little water when cowpea is dry, which is not greasy and more moist and delicious).
Fried shredded pork with sweet noodle sauce
Ingredients: pork tenderloin 300g, dried bean curd 1 00g, egg100g, sweet noodle sauce100g, more than half of shallots, 5g of chopped green onion, 4g of Jiang Mo, cooking wine1spoon, sugar and vegetable oil/kloc-0.
Exercise:
1 remove fascia from tenderloin, rinse, shred, soak in water, scratch with your hands several times, then change water and repeat the previous step until the shredded pork becomes white and clear. Take out the shredded pork and grab it by hand to remove excess water. The shredded pork made in this way is whiter and more tender. Add cooking wine, chopped green onion, Jiang Mo and egg white, and marinate for 5 minutes.
2 cut the dried tofu into four squares; Shredded onions, the yard is at the bottom of the plate.
3 heat the wok and put the vegetable oil. When the oil temperature is 40% hot, add the marinated shredded pork and stir fry. After the shredded pork changes color, shovel it out for use.
Brush the wok clean, pour in a little vegetable oil, add sweet noodle sauce and stew until the color becomes dark, then add sugar and continue to stir fry.
5 When the sweet noodle sauce is thick and bubbling, add the fried shredded pork and stir evenly, so that the shredded pork is covered with the sweet noodle sauce, and then turn off the fire and serve.
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