I went to the vegetable market on the weekend and saw that pomegranates were already on the market. The boss would cut one or two pomegranates for display. They were crystal clear and the bright red pomegranate seeds were very attractive. I remember when pomegranates were on the market last year, I soaked a can of pomegranate wine and placed it on the table. The pink wine just looked cute every day. It tastes sweet and sour, slightly smoked, and is very suitable for drinking with meat and vegetables. I still plan to make another jar this year. The recipe I learned last year was pretty good, so I’ll share it with you here. Of course, some people may not like wine or cannot drink it, so they can also make pomegranate juice or add it to dishes
Peel a pomegranate
Of course, first of all, let me teach you how to peel a pomegranate.
Shared by Yu Xiaoai, a Douguo certified expert
1. Use a knife to draw a circle on the pedicle of the pomegranate
2. Put the lid on Remove it
3. Use a knife to draw out the protruding lines around the pomegranate
4. Finally, break it apart!
Pomegranate wine
Sharing water spinach from Douguo Certified Expert
Ingredients list
1 pomegranate, appropriate amount of rock sugar, appropriate amount of white wine< /p>
Detailed method
1. Prepare the materials. The alcohol content should not be too high, about 38 degrees. The amount of rock sugar is about 1/4 of the pomegranate pulp. The container must be sterilized by boiling it in boiling water and allowed to cool naturally for the water to evaporate.
2. To remove the pomegranate pellets, your hands should be clean when peeling the pomegranate. There is no need to wash the pomegranate seeds.
3. Put the pomegranate pellets into a container (of course the big ones are It will be more convenient, but the small-mouth bottle looks good and is easy to pour out, so I don’t find it troublesome)
4. The pomegranate pellets are almost half the height of the bottle, and then pour the rock sugar.
5. Pour in white wine until it reaches about nine-tenths of the height of the bottle.
6. Cover the lid and let it sit for a week or two, surprises and surprises are waiting for you~~
Pomegranate milk sago dew
Share from Douguo Certified Master Little Jumping Frog Love
Ingredients list
30g sago, half pomegranate, half kiwi, 150g milk
Detailed instructions
1. Boil water, add sago, and cook over medium heat for about 10 minutes. It is best to use a non-stick pan (sago can easily stick to the pan), and stir constantly with a wooden spoon. Cook until the sides of the sago are transparent and there are a little white spots in the middle. Turn off the heat, cover and simmer until all are transparent. When the sago becomes cold and transparent, run it through cold water and then filter out the water
2. Put the sago into a cup, add some peeled pomegranates, then add milk, and finally add all the remaining pomegranates join in.
3. Dice the kiwi fruit and add it last.
Finally, I will share with the curious babies a dish of pomegranate sweet and sour pork, which feels similar to pineapple sweet and sour pork.
Pomegranate Sweet and Sour Pork
Sharing the home-cooked taste of Douguo Food Author
Ingredients Preparation
250g of fish, a small bowl of pomegranate, tomatoes Appropriate amount of sauce, 1 red pepper
Egg white, onion, ginger, garlic, starch, white vinegar, white sugar, cooking wine, oil, appropriate amount of salt
Detailed instructions
1 . Wash and peel the fish (either bullhead or grass carp can be used) and cut into small pieces.
2. Add ginger slices, scallions, cooking wine, salt, and marinate for 10 minutes. Add egg white and mix well. Then add an appropriate amount of starch, mix well, and marinate for another 15 minutes
3. Chop the onion, ginger, and garlic, and cut the red pepper into small pieces. (Take a small bowl and add 1 spoon of water starch, 2 spoons of sugar, 3 spoons of vinegar, and 4 spoons of water)
4. Pour oil into the pot and heat for 6 times, add fish pieces. Fry until slightly brown and take it out, then heat the oil to 80% heat, add the fish pieces and fry until golden brown (about 30 seconds) and take it out.
5. Leave the bottom oil in the pot, add onion, ginger and garlic and sauté until fragrant.
6. Add red pepper and stir-fry evenly, add a little salt and take it out.
7. Add a little oil to the pan, add tomato paste and stir-fry until it turns beautiful red, then pour in the prepared juice.
8. Bring to a boil, add fried fish pieces and stir-fry until evenly distributed, add red pepper pieces and stir-fry until evenly distributed.
9. Add pomegranate and stir-fry quickly.
10. Take out of the pot and put on a plate, sprinkle with appropriate amount of chopped green onion.