First course: stir-fried celery and fungus (refreshing and not greasy)
Prepare ingredients, celery 300g, auricularia auricula 1 stick, millet spicy 1 slice, garlic, salt and soy sauce.
Wash celery, and then slice it with an oblique knife.
Soak the auricularia auricula in water in advance, clean it, tear it into small flowers, put it in a pot and blanch it for 20 seconds, then remove it for later use.
Pour some oil into the pot. When the oil is hot, stir-fry the minced garlic in the pot. Stir-fry celery first, then add fungus. Stir-fry a few times, add a little water and let the fungus and celery cook thoroughly. Finally, add a little soy sauce and salt to taste and serve.
The second course: fish-flavored tofu
Prepare 1 tender tofu, half a carrot, fungus, onion, garlic, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 spoon of soy sauce, 1 spoon of starch, salt and sugar.
Cut carrots into filaments, soak fungus into filaments, cut tofu into pieces, cut onions into chopped green onion, and slice garlic.
Universal fish sauce: 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 spoon of soy sauce, half a spoon of salt, half a spoon of sugar, 1 spoon of starch, and half a bowl of water. Stir well (note: if you like spicy food, you can also add a spoonful of bean paste).
Boil a pot of boiling water, add appropriate amount of salt, add tofu to boil after boiling 1 min, and scoop up supercooled water for later use.
Cool the oil in a hot pan, add minced garlic and stir-fry, add carrots and fungus and stir-fry. After hearing the sound of fungus, stir-fry the ingredients until they are cooked.
Add tofu, pour in the fish-flavored sauce prepared in advance, gently stir well, stew for two minutes, turn off the heat after the soup is thick, and sprinkle with shallots.
The third way: celery and lily
In winter, the climate is dry and it is easy to get angry. It is best to eat more lilies.
Prepare 500g celery,130g fresh lily and proper amount of salt.
Peel the lily, remove the black part, rinse it for later use, remove the stem of celery, cut it into diamond-shaped pieces, boil the water in the pot, then pour the lily and celery into the basin, pour 1 drop of oil, blanch it 1 minute and then take it out.
Put oil in the wok, add celery and stir fry 100 contract, add salt to taste, stir fry and take out.
The fourth method: draw sweet potatoes.
Prepare 250g of sweet potato, 0/00g of rock sugar/kloc and 500g of oil.
Peel the sweet potato, cut it into hob pieces, soak it in clear water and take it out.
Heat the pan, then put the oil in it. When the oil is burned to 60% heat, fry it until the sweet potato pieces are yellowish in appearance and soft in heart, and then take it out.
Leave a little oil in the pot, add sugar, add a little water and stir fry constantly. Stir-fry over low heat until the sugar begins to melt slowly.
All the sugar has melted, and the color is pale yellow and white with big bubbles. Then, the sugar began to become sticky, and the color gradually deepened, almost until it turned reddish brown.
Be sure to keep the fire small, or it will burn. Quickly add the fried sweet potato pieces and stir well to serve.
Nowadays, when I can find thousands of recipes on the Internet and in various food applications, I will still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes that have been used, borrowed and bought in the past year or two, but in the end, there are not many left around.
Besides being really practical, every book I left behind has its irreplaceable characteristics, and I also selected it. Finally, I selected the following illustrations of China's cookbooks on the tip of my tongue, and strongly recommended them to everyone.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, and it has the flavor of hometown and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiao Bai is easy to use.
This book contains nearly 200 cuisines, each of which records in detail the principle of cooking, the choice of ingredients, the skills of knife-cutting and the transmission of five flavors in cooking.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
Scrambled eggs with tomatoes, for example, can be called HomecookingNo. 1. As long as the egg white and yolk are separated when stirring, the egg white is foamed first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be fragrant, soft and sweet, don't ignore washing rice; If you want the porridge soft enough, add a spoonful of oil; If you want stewed mushrooms to be more fragrant and slippery, you can add a piece of chicken skin; In order to keep the vegetables green, you can not only fry them until they are 7 minutes cooked, but also blanch them in cold water or ice water.
When reading this book, I often sigh "so that's it". According to the delicious dishes it makes, my self-confidence doubles ~
This book also collects a lot of details about cooking.
How much seasoning is similar to the "right amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steamed vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods, etc. All these are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, so that you can conveniently cook while reading!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of the food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan, so you can start with the money for a meal. Why not?
Friends who like cooking can click on the link below to buy: