Hello, I'm Xiaoxin, spicy, refreshing and tender boiled meat slices, which have both meat and vegetables. One dish has different experiences, which makes me memorable. Not much to say, just go to the tutorial:

Ingredients: tenderloin 3g, egg white 1, lettuce 1

Accessories: salt 3g, black pepper 2g, soy sauce 5g, cooking wine 5g, chicken essence 1g, dried pepper 1g, green pepper 3g, chopped green onion 4g, minced ginger and garlic 5g, and bean paste 5g

Making steps.

2. prepare another bowl, beat in the egg whites and prepare for sizing. First, beat the egg white until it is foamed, add a little starch and continue to beat it until it is "fresh milk-like", then pour it into the meat slices and continue to beat it evenly, and then pour in cooking oil to prevent sticking;

3. Start making the soul of boiled meat slices-knife-edge pepper, add 1 handful of dried pepper and 1g of green and white pepper to the pot, and stir-fry until the pepper is crisp, then take it out of the pot for later use (never add cooking oil);

4. Slice the lettuce and divide the lettuce leaves into three sections for later use;

5. Boil the oil. Add an appropriate amount of cooking oil to the pot, pour in lettuce and stir-fry, then add 1g of salt, stir-fry evenly and put it on a plate for later use;

6. Boil the oil again, add 2g of green pepper, 5g of bean paste, stir-fry red oil, pour in appropriate amount of water, and season after boiling. Add 1g of salt, 1g of black pepper, 1g of chicken essence, 3g of soy sauce, sprinkle with sliced meat, pour in a little water starch, take out the sliced meat after 1 seconds, pour in appropriate amount of soup base, and sprinkle with knife-edge pepper and chopped green onion in turn.

that's all I shared. I hope it can help you.

I'm Xiaoxin. Welcome to Xiaoxin's Food Diary. More delicious food is in it.

my favorite food is scrambled eggs.

When I was a child, my mother often scrambled eggs for me. Scrambled eggs are almost a versatile side dish.

Fried leeks with eggs, onions with eggs, shredded potatoes with eggs, carrots with eggs, cucumbers with eggs, tomatoes with eggs, bean sprouts with eggs, tofu with eggs and Chinese cabbage with eggs. I have never been tired of cooking these kinds of eggs from snacks to big ones, and now I cook these dishes every day.

I will eat scrambled eggs all the time, and I will never get tired of them. I think many people also like these dishes! Because it's so homely and delicious!

Hello, subject. I like this dish very much, and I think I will love it all my life. That's the pepper meat segment.

As a northeast person, this dish has really been eaten since childhood. He is different from the pot-stewed meat, which is sweet and sour, while the pepper meat is salty and delicious, so it is very delicious. The meat segment makes the fragrance, and the clear fragrance of the pepper is the best foil. I made a sharing video of pepper meat segment, which can let everyone know about it, and you can see if it's your favorite dish!

The specific production process can be watched in the video. The soul of the pepper meat segment is that it is tender and salty. To achieve good results, the soul is hanging paste. This word may not be unfamiliar to friends in the northeast, because it means to wrap starch. Meat pieces are usually hung with crisp paste. Add starch, cooking wine, salt and soy sauce to the container, stir well and finally add a spoonful of oil. This spoonful of oil is very important and can make the taste more crisp. Take notes!

Another very important skill is the control of oil temperature. When it is 5% to 6% hot, the meat to be fried is put in. If the oil temperature is too high, it is easy to overcook the appearance and undercook the inside. It's better to have some gaps when entering each other, so that they won't stick together and can be cooked quickly, otherwise they will not be cooked easily if they stick together and are not heated.

After frying the oil in the meat section, you can dip the pepper and carrot slices in it, which will make the dishes with better color. Please remember.

The biggest difference between this dish and other dishes is that it has many unique features. The meat segment is accompanied by green pepper, and the aroma of meat and pepper produces a very interesting chemical reaction, which makes people very appetizing.

It also looks bright and shiny. This dish is really my favorite in my life. I hope my friends can enjoy the delicious food and health!

I feel that rural native chicken should be my favorite food all my life. When I was a child, the native chicken raised in rural areas was killed to make local chicken soup, which was particularly fragrant. Now I have grown up, and there are many feed chickens. I feel that I don't like eating chicken. There are few authentic native chickens in rural areas, so it is rare to eat native chicken. However, I can occasionally eat authentic native chicken when I go back to my hometown. Whether it is used as soup or boiled chicken, it is very good, very sweet and fragrant.

As a native of Shaanxi, if I want to eat something delicious for me all my life, I can only choose noodles, and there is no other choice. Shaanxi's pasta culture has a long history, which has a history of more than 4, years. Shaanxi is the birthplace of Chinese civilization and farming culture. Since ancient times, the custom of eating noodles has been passed down for thousands of years, and the noodle culture in Shaanxi has deeply penetrated into everyone's blood and bone marrow. Every Shaanxi people, the first thing you can see when you are born is that people can't live without pasta in life scenes such as eating noodles, celebrating birthdays, birthdays, weddings and funerals. I remember when I put on my military uniform at the age of 18 and went to Hebei to be a soldier. I ate rice for a long time in the army, and I especially wanted to eat noodles. The feeling of missing and longing for noodles was so strong that the squad leader gave me a small stove to eat noodles after learning about it. Up to now, every time I go to a distant place for business or pleasure, the first thing I do when I return to my hometown in Shaanxi is to let my family cook noodles quickly. Only after eating noodles can I feel down-to-earth and satisfied, which may be beyond the understanding of southerners.

Shaanxi people love noodles, and they also have various methods, such as noodles with minced meat in Baoji, noodles dipped in water by Yangling, soft noodles in Huxian, etc. Today, I will share with you a method of dipping in water by Yangling in Shaanxi! Yangling's dip in the water is named after "noodles are like belts", one of the eight eccentrics in Shaanxi! The rich and colorful pasta culture is also the pride of Yangling people. Yangling's noodles dipped in water are separated from the soup. There is a piece of green vegetables floating on the noodle soup, which is clear and white. People can't help but drool. When eating, they take out the generous and long noodles from the big basin and pull them into the dipping juice in the bowl, and then bite them with the noodles in their mouths. They are smooth, elastic and extremely tense, which is so refreshing! As a native of Shaanxi, I also like to eat noodles, and dipping in the water is always a kind of noodles that tempts me. I can't get tired of eating it. Today, I will share with you the practice of dipping in the water. You can try it if you have a special liking.

Yangling dip in water

Ingredients:

6g of flour, 1 spoon of salt, appropriate amount of clear water, and side dishes: 2 tomatoes, 1 onion, 6 garlic, 2 spoonfuls of Chili noodles, 2 eggs and 1 dish of green vegetables.

Steps:

1. Prepare 6 grams of flour, add some salt, cold water and flour, and add a little water.

2. Make dough and wake it for about an hour.

3. Next, prepare side dishes, wash tomatoes, vegetables and onions, and prepare eggs and garlic.

4. Peel the tomatoes and dice them, cut the onions and chopped green onion, and break the eggs.

5. Mash garlic and add 2 spoonfuls of Chili noodles.

6. Knead the waking face smooth again.

7. Divide into small dough evenly, knead each dough into long strips, evenly brush with oil, cover with plastic wrap, and continue to wake up for about an hour.

8. Make a dipping sauce, heat the oil in the pot, then pour it into the prepared garlic and pepper noodles and mix well.

9. add a proper amount of oil to the pot, stir-fry chopped green onion, diced tomatoes, add salt and spiced powder and stir-fry repeatedly into a paste, and finally add 1 spoon of soy sauce.

1. Add a bowl of water to boil, sprinkle the egg liquid into the pot and mix well, and the delicious soup dipped in juice will be fine.

11. Take out one noodle after waking up, put it on the chopping board, flatten it by hand, and roll it on both sides with a rolling pin.

12. Grasp both ends with your hands and gently pull them to both sides to make the dough into even long noodles.

13. Boil the water in the pot in advance, put the noodles into the pot, just add six or seven, put the washed vegetables in when it is almost cooked, and take it out.

14. After cold water, the noodles will be very strong. Then put them in a big basin, add some noodle soup, and then take out some of the fried dishes. Add 2 spoonfuls of minced garlic and pepper noodles and mix well. Dip the noodles in and eat them. Dip them in the water beautifully, which is tempting.

Mochow has no bosom friend, and everyone knows my aunt. Hello everyone! I'm aunt Xiao mian. Unconsciously, I have been with you on the cooking road for two years! After getting along with each other, we can share the knowledge of food life and experience the happiness of food life together! Here, say thank you! Ok, dear friends, today's article is here to share with you. If you have any different views on this article, please comment and express your views at the bottom of the article. We will carefully read every message you leave ~

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fried rice with ginger and eggs

Hello, everyone, I am a pear who focuses on eating and studying dietotherapy.

I grew up eating meals cooked by my grandmother and mother, so the best taste in my memory is their dishes. There are two dishes that I can never get tired of, and they are super meals for me, that is, my grandmother's braised pork and my mother's bitter gourd scrambled eggs.

Although they are all simple home-cooked dishes, they are my favorite dishes all my life. Now I work and live by myself, and I have learned how to cook these dishes with them. I will share them with you ~

Ingredients:

8g of pork belly, 15g of star anise, 1g of fragrant leaves, 5g of onion, 3g of ginger, 2g of white sugar, appropriate amount of salt and 25g of soy sauce.

2. Add a little oil to the wok, stir-fry the star anise, add fine sugar, stir-fry until it is slightly yellow;

3. Add the meat pieces and stir-fry until the water is drained, the color is bright, the surface is yellowish and oil begins to flow;

4. Cook the yellow rice wine, pour in the soy sauce and stir fry until the yellow rice wine volatilizes and the soy sauce is evenly adsorbed on the meat;

5. Pour boiling water into the pot until the water is equal to the meat, add onion, ginger slices and fragrant leaves, and finally add rock sugar, cover the pot and simmer for 3-4 minutes;

6. After the meat is cooked, pick out the onion, ginger, star anise and fragrant leaves, add a little salt, and collect the juice with high heat until the soup is clean.

Ingredients:

Bitter gourd, eggs, salt

Practice:

1. Wash bitter gourd, cut it from the middle, and scrape off the melon sac until you see the green melon flesh;

2. Slice the slices, add a little salt, grab evenly, marinate the juice, and then squeeze it dry by hand;

3. Bring the water to a boil, add a little salt, blanch the bitter gourd in salted boiled water, remove it and put it in cold boiled water;

4. Add a little salt to the eggs, and add bitter gourd to mix slightly;

5. Cool the oil in a hot pan, add the bitter gourd egg liquid and stir-fry over medium heat until cooked.

China is a big gourmet country, and its delicious dishes are very rich and varied. The delicacies in each region are also different, and each region has its own characteristics. For example, in the northeast of my city, there are many delicious foods and favorite dishes, but the first thing that comes to mind is stewed noodles with sauerkraut.

This dish is a very authentic dish in Northeast China, and it also represents the character of people in Northeast China. It is very generous and you can't get enough of it.

1. Stewed pork

2. Lotus root sparerib soup

3. Thousands of shredded pork

4. White-cut chicken with bean skin

will be loved for life, and it will be delicious when served with a sauce like Shajiang. Simple methods:

1. Soak the chicken in a boiling soup pot (poke the chicken with chopsticks to check whether it is cooked), take it out and cool it, then cut it into pieces (the chicken will not come loose after cooling) and put it on a plate;

2. prepare dip according to your favorite taste, such as ginger onion, ginger and coriander;

3. Pour peanut oil into the pot and heat it, then pour it on the dip and pour in soy sauce;

4. Go to the table and throw off your arms to eat.