Clam tofu seaweed soup pot

Kelp is very rich in iodine, which can promote the synthesis of protein, thus promoting growth and development. Kelp is also the king of alkaline food, which can effectively improve acidic constitution and prevent diseases, and contains calcium. Iron is especially good for women, which can promote the production of hemoglobin, prevent symptoms such as breast cancer, hyperlipidemia, obesity and constipation, and whiten skin.

It's simple and delicious to put clams, kelp, tofu and lean meat together in a pot. It's great and convenient for two people to cook a pot with food and meat and drink some soup.

ingredients: tofu 5g kelp 5g clams 5g lean meat 5g oil and salt

production steps

1. Prepare the required ingredients: cut tofu into large pieces, shred lean meat, cut kelp into large pieces, and wash clams.

2. Stir-fry the fragrant garlic rice in hot oil in the pan, then add the shredded lean meat and stir fry.

3. Stir-fry kelp, stir-fry until fragrant, and then add a little light soy sauce.

4. Pour some water and bring to a boil.

5. add a spoonful of salt.

6. Put the tofu in the pot.

7. put the clams in the pot.

8. Cover the lid and cook until the clams are all open, and add a little monosodium glutamate.

bangbangji

authentic Sichuan bangbangji is made of whole chicken, and it pays a lot of attention to it. It is relatively simple to make the simple family version. Boiling the chicken, beating it with a wooden stick, tearing it by hand, and seasoning is the key.

main ingredient

4g chicken breast

ingredients

appropriate amount of sesame paste, salt, onion ginger, soy sauce, sugar, sesame oil, monosodium glutamate, balsamic vinegar, Chili oil and cooked sesame seeds

Production steps

1. Add water that has not been eaten by chicken breast, add two slices of ginger and onion, and boil over high fire.

2. Take out the supercooled boiled water, gently beat it with a wooden stick to make the meat soft, and then cut it into filaments by hand

3. Cut the scallion into filaments and spread them on the bottom of the plate, and put the shredded chicken on it

4. Use salt, soy sauce, sugar, sesame oil, balsamic vinegar, monosodium glutamate, Chili oil, sesame paste, cooked sesame seeds, etc.

Soviet-style braised pork

Braised pork has a history of at least hundreds of years, and there are at least hundreds of cooking methods, hard, soft, neither soft nor hard; Sweet, salty, light and even spicy. I'm afraid the most delicious, beautiful, nourishing and least fattening is the Soviet braised pork.

ingredients:

pork belly 5g with appropriate amount of oil, salt, soy sauce and sugar

Production steps:

1. Cut the meat into squares the size of mahjong tiles, then immerse it in cold water and put half a cup of cooking wine in the water. Soak in water. Adding wine to water is easy to absorb the meat fiber and remove the fishy smell. Meat should not be soaked more, and if it is soaked more, the umami will be lost. Generally, it can be soaked for about 15 minutes.

2. put it into the pot, and stew it with strong fire, and get rid of the dirty foam in the middle to keep the soup clean. After half an hour, light a small fire and keep it just not boiling, which is called "simmering" Well, it takes at least an hour. The longer it takes, the better it tastes.

3. Old soy sauce and sugar. The original prescription said that rock sugar is the best, but there is no rock sugar at home. I think it should be ok to use a piece of sugar.

4. When the meat is cooked, you can poke it lightly with chopsticks, and then put it in an iron wok without covering it. At this time, add soy sauce and salt, and continue stewing with low heat. After half an hour, turn to medium heat and add sugar. Gently turn it over at any time until the juice is collected and slightly sticky.