stew a meat
recommended recipe braised mutton
[list of ingredients] mutton, white radish, onion, ginger, salt, cooking wine, soy sauce, tomato sauce, cooking oil, white sugar, white vinegar and chopped green onion
[production steps]
1. Wash the onion and ginger, then cut them into onion segments and ginger slices.
2. Now, the mutton is processed, and the mutton is stripped of tendons and films, so that the taste is better.
Then rinse and cut the mutton into small pieces. After controlling the moisture, put it into a small bowl, add a proper amount of salt, cooking wine and soy sauce, and then grab it and marinate it evenly for a while.
3. Take the hot oil out of the pan, pour in enough cooking oil, heat the oil to 6% to 7%, fry the mutton pieces in the oil pan first, and then take out and drain the oil and water after frying to golden brown.
4. Take another pot and add a little base oil. When the oil is hot, first stir-fry the onion and ginger in the pot, then stir-fry the tomato sauce, add some water appropriately, and add cooking wine, sugar, salt and white vinegar for seasoning.
Then, when the soup is boiled, you can put the fried mutton in it for stewing, and then add the white radish for stewing.
5. When the mutton is crisp and rotten, this braised mutton is almost done. Add some starch to collect juice, sprinkle with chopped green onion and coriander and serve.
Boil a soup
Recommended recipe: stewed chicken with morel
[List of ingredients]
5g of chicken, 1g of morel, 8g of ginger, 8g of medlar, 3g of salt, 5g of yam and 5g of red dates
[Production steps]
1. Prepare a chicken and cut into pieces;
2. Wash the Morchella twice with running water, remove the sediment of Morchella, and then soak it in warm water for 2 minutes;
3. Slice the chicken and ginger into a pot with cold water. After the water boils, skim off the floating foam and take out the chicken for later use.
4. Put chicken and red dates in the soup pot, bring them to a low heat for one and a half hours, add morel, remove impurities, soak the water of morel and Lycium barbarum, and bring yam to a low heat for 3 minutes.
5. Add salt to taste before cooking. Delicious food can be served!
Eat one dish
Recommended recipe Pumpkin Tangyuan
[List of ingredients] Pumpkin, 1 grams of sugar, 3 grams of glutinous rice flour, 1 piece of brown sugar, and appropriate amount of water
[Production steps]
1. Prepare a pumpkin, cut it into pieces, put it in a plate, and steam it in a pan until it is cooked;
2. Add 1g sugar while it is hot, mash it into pumpkin paste, let it cool a little, and then start adding glutinous rice flour. I always add 3g glutinous rice flour here.
3. Glutinous rice flour is not easy to knead into smooth dough. You can knead it and squeeze it into the middle with your hands, then knead it into long strips, divide it into three small strips with a knife, and then cut it into small doses. Then, knead each small dose and put it in a plate for later use, and the pumpkin dumplings will be ready.
4. Boil half a pot of water in the pot, add small dumplings after the water boils, and add a little water to continue cooking until the water boils. This can be repeated for 3 times, which will make the small dumplings taste stronger.
5. After cooking, take it out and let it cool in cold water twice, so as to prevent these small dumplings from sticking together. Add a piece of brown sugar and a bowl of clear water to the pot, cover it, cook until the water boils, then pour in the small dumplings. At this time, turn the heat down, stir and cook until the soup slowly dries and becomes thick, and then turn off the heat and take out the pot.
The pumpkin dumplings made in this way, made in Huang Cancan, look particularly appetizing. There are pumpkins, brown sugar, which are especially suitable for people with anemia, and female friends to eat, which can not only replenish blood and qi, but also beauty beauty, which can be eaten in one bite. It has both the Q-bomb of glutinous rice, the delicacy of pumpkin and the sweetness of brown sugar. It is really delicious.
nowadays, when I can find thousands of recipes on the internet and in various food apps, I still buy cookbooks locally, which is ultimately because I am lazy.
There are many recipes that have been used in the past two years, both borrowed and bought, but in the end, there are not many left around.
Apart from being really practical, each book I left has its irreplaceable characteristics. I also made a selection, and finally selected the following book "Illustration of China cookbooks and home cooking books on the tip of my tongue" and strongly recommended it to everyone.
This set of books is suitable for office workers and housewives to learn cooking. Every dish is handed down from ancient times, which is home flavor and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed explanation of color pictures, and it also has nanny-style production steps, which Xiaobai can easily get started.
This book * * * contains nearly 2 delicacies, each of which records in detail the cooking principle, ingredients selection, knife-cutting techniques and the transmission of the five flavors of cooking.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
for example, scrambled eggs with tomatoes, which can be called home-cooked dish NO.1, will be extremely smooth and tender as long as the egg whites and yolks are separated when being beaten, and the egg whites are bubbled first, and then the yolks and salt are added to break them up.
For example, sweet and sour pork ribs, two kinds of vinegar, aged vinegar and fragrant vinegar, are put twice, which can keep the better vinegar flavor.
For example, if you want rice to be fragrant, glutinous, soft and sweet, don't neglect washing rice; If you want the porridge to be soft enough, add a spoonful of oil; Add a piece of chicken skin if you want the stewed mushroom to be more fragrant and smooth; If you want to keep vegetables green, you can not only fry them until they are cooked to 7 minutes, but also go through cold water or ice water after blanching them.
When I read this book, I sigh "So that's it" from time to time, and when I make delicious dishes according to it, my confidence is doubled ~
This book also collects the details of cooking.
How much "right amount" seasoning is, how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables in water, whether to use cold water or hot water for blanching, how to make dry goods, etc., are all explained in detail in combination with specific recipes.
it also has the advantage of being completely flat, so that it will be convenient for you to cook while comparing books!
If you carefully read and compare this cookbook, I believe you can also make delicious food, and the aftertaste of the food is even 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, and I hope you can become a person who cherishes the aftertaste.
Our store offers a limited-time discount. This cookbook only needs 78 yuan, and you can start with the money for a meal. Why not?
friends who like cooking can click on the link below to buy: