"You grow up with me, and I grow old with you". May 8th is Mother's Day! It is a special festival for mothers, and I wish all mothers a happy holiday here.
When I was a child, my mother always cooked a salty and delicious home-cooked meal for us around the stove. Although it was not as delicious as the restaurant, it had my mother's love in it. When I grow up, I go to work in other places, and rarely eat the meals cooked by my mother. Every time I go home, I still see my mother busy in the kitchen, cooking the delicious food we love. Mother's Day is coming, I will share 6 home-cooked dishes with you, and make them for my mother alone. Friends who like them should collect them quickly!
The meat of perch is fresh and tender, and it is rich in nutrients such as protein, calcium, iron, etc. On Mother's Day, I will cook steamed perch for my mother, which is delicious and delicious.
1. Prepare ingredients:
Prepare a fresh bass, which has been slaughtered. First, cut both sides along the back, because the meat on the back is thicker, so it is easier to steam, and then cut it from the abdomen to allow the fish to unfold.
2. Marinate the fish:
Put the onion slices on the bottom of the plate, and put the ginger slices in the back of the fish, so as to keep the original flavor of the fish as much as possible. It is necessary to pay attention to the fact that salt is not allowed. Salt will make the water in the fish lose, and the onion and ginger themselves can avoid fishy smell and increase freshness, and cooking wine can also be kept.
3. Start steaming:
The steaming step is very important, paying attention to the width of water, strong fire and sufficient steam, so it is necessary to have a fire all the way, and you can't lift the pan in the middle, otherwise the meat is not tender enough. After the steamer is put into the atmosphere, the bass can be steamed for about 7 minutes, and the meat is easy to get old after steaming for a long time.
cut shredded onion, shredded ginger and shredded red pepper and soak them in clear water for a while.
after the bass is steamed, pick out the ginger slices and onion segments, pour out the soup inside, which is especially fishy. Be sure to pour it clean, pour in steamed fish soy sauce, add shredded onion, shredded ginger and shredded red pepper, and finally stir in hot oil at 2 degrees. A steamed bass with fresh and tender meat is ready.
Pig's trotters are rich in collagen and protein, which have the functions of enriching blood, moistening skin and delaying aging. Make a dish for your mother on Mother's Day to make her stay young forever.
1. Preparation of ingredients:
Prepare three trotters, scrape off the pig hair remaining on them with a knife, then wash the trotters, split them in the middle and chop them into even small pieces for later use.
cut some ginger slices and onion slices together, and grab two star anise, a few dried peppers, a few prickly ash, a section of cinnamon, a piece of galangal and a few fragrant leaves for later use.
2. blanch the pig's trotters:
put the cold water of the pig's trotters into the pot, pour a proper amount of cooking wine to remove the fishy smell, remove the floating foam from the pot after the water is boiled, blanch for about 3 minutes, pour out the pig's trotters, rinse them with clear water, and drain the water for later use.
3. Start cooking:
Add a little base oil to the pot, add a handful of rock sugar, break the rock sugar with a spoon, and keep stirring on low heat until all the rock sugar melts. When the sugar juice turns reddish brown, pour the pig's trotters into the pot and stir them quickly, so that the sugar is evenly wrapped on the surface of the pig's trotters.
add onion, ginger and other spices and stir-fry for a few times, add a spoonful of Chili sauce to stir-fry the fragrance, pour some cooking wine to remove the fishy smell, pour in a proper amount of clear water, add 3 grams of salt, a little white sugar to freshen up, 2 grams of pepper, 1 grams of soy sauce and 5 grams of ribs sauce. After the soup is boiled, turn to low heat and stew for 1 hour.
after 1 hour, pick out the spices in the pot, add a little chicken powder to taste, and turn to high fire to collect the juice. When the soup is almost dry, pour a little bright oil to brighten the color, and then serve. Sprinkle with chopped green onion, and a ruddy sauce trotters will be made.
Shrimp meat tastes fresh and nutritious, and belongs to high-protein and low-fat food. Astaxanthin in shrimp is a powerful antioxidant, far exceeding vitamin E, which can effectively fight aging.
1. Prepare ingredients:
Prepare 5g of fresh shrimp, cut off its whiskers and legs, pick out the shrimp line in the third section of the shrimp meat with a toothpick, and cut a knife on the back of the shrimp, which will make it easier to cook and taste.
2. Seasoning juice:
Put 2g of pepper and 3g of white sugar into the bowl, pour in a proper amount of light soy sauce and cooking wine, and stir well to completely blend the seasonings.
cut some shallots, shredded ginger and parsley.
3. Start cooking:
Add a vegetable oil pan into the pan. When the oil temperature is 5% hot, add the processed fresh shrimp, slowly fry the shrimp oil on low heat, turn over one side and fry the other side for about 3 minutes. When a large amount of shrimp oil comes out, add ginger, shredded onion and ginger, and continue to fry with a small torch.
Squeeze out the shrimp oil with a spoon to make the dish more fresh and fragrant. Pour in a proper amount of cooking wine to remove the fishy smell, and pour in the prepared bowl materials. When the fire boils, turn to low heat and simmer for 5 minutes, so that the prawns can absorb the soup and taste it. When stewing, shake the pot frequently to avoid burning the bottom.
after 5 minutes, the soup will be sticky, and when it is evenly wrapped on the shrimp meat, it can be put out of the pot and put on the plate. Finally, sprinkle with coriander and white sesame seeds, and a fresh and delicious braised prawn is ready.
Purple cabbage is one of the few purple vegetables, which contains a lot of anthocyanins, vitamin C and vitamin E, and has the effects of protecting skin and supplementing nutrition.
1. Prepare ingredients:
Cut shredded cucumber, parsley, shredded green pepper and millet pepper rings for later use. These are mainly used to match colors, so you can choose whatever you like.
prepare half a purple cabbage, remove the hard root in the middle, cut it into filaments, and it tastes good when mixing. Rinse it with clear water several times to remove the floating color on the surface, so that it will not turn black and the taste will be clearer. Put it into a pot, sprinkle some salt and mix it evenly, and seal it with plastic wrap for 1 minutes. The purpose is to kill the water in the purple cabbage, so as to avoid water during mixing, and at the same time, it can remove the green cabbage.
2. Blanch the shredded green pepper in water:
Boil half a pot of boiling water, put the shredded green pepper in it and scald it slightly. Raw shredded green pepper tastes spicy, and it will take 3-5 seconds. Take it out for later use.
3. Seasoning:
After soaking the purple cabbage, pour in some white vinegar and mix well to prevent discoloration. Take the purple cabbage out, squeeze out the water and put it into a vegetable mixing basin, add appropriate amount of chicken powder, sesame oil and soy sauce, add shredded green pepper, minced garlic, millet pepper, coriander and cucumber, stir well in the basin, sprinkle a pinch of white sesame seeds, and continue to mix well.
Lettuce is a common vegetable with crisp taste and rich nutrients such as vitamins and minerals, which can effectively excrete garbage toxins from the body.
1. Prepare the ingredients:
Prepare some lettuce, cut off the roots, break off the leaves one by one, wash the sediment on them, and control the moisture for later use.
cut minced garlic and millet pepper for later use.
2. seasoning juice:
pour half a bowl of clear water into the bowl, add 1g of oyster sauce, 1g of soy sauce, 2g of salt and a little starch, and stir well for later use.
3. Start cooking:
Boil water in the pot, add a little vegetable oil and salt. After the water boils, put the lettuce leaves in the pot and blanch them for no more than 1 seconds. After the lettuce is blanched and slightly discolored, pour it out, and quickly put it in cold water to cool it, so as to prevent the lettuce from turning black and keep its crisp taste. After the lettuce is cooled, put it on the plate for later use.
Heat the oil in the pan. When the oil is hot, add the minced garlic and red pepper to stir-fry for fragrance. Pour in the prepared juice. After the fire boils, take out the pan and pour the juice evenly on the lettuce. A crisp and delicious lettuce in oyster sauce is ready.
As the saying goes, "Eclipse for three dates will lead to immortality". Jujube is rich in vitamins and has the reputation of "natural vitamin pills". Tremella fuciformis has the functions of whitening, lightening spots and rejuvenating skin.
1. Preparation of ingredients:
Prepare a tremella, put it in a basin and soak it in clear water, cut off the root after soaking, and then cut it into small pieces with uniform size for use.
prepare 8 red dates, rub and wash them repeatedly, and then take them out for later use.
Prepare a handful of Lycium barbarum, soak it in water
Prepare 2g of rock sugar and put it in a basin for later use.
2. Start boiling:
Take out the casserole, pour the tremella and red dates into the casserole, add appropriate amount of boiling water, and the tremella boiled in boiling water is softer and tender. Cover the lid and simmer for 1 hour.
After 1 hour, the tremella has been stewed very soft and rotten. Pour in rock sugar and soaked Lycium barbarum, cover the pot and continue to stew for 1 minutes. The Lycium barbarum can't be stewed for a long time, so it is easy to stew.
after 1 minutes, the crystal sugar has completely melted, and the tremella is crystal clear in the casserole. After stewing the soup until it is thick, you can turn off the heat, and a nourishing and nourishing crystal sugar tremella and red jujube soup is ready.