Stewed winter melon with ribs
Ingredients: ribs (pork chops are the best) 550g, wax gourd 180g, coriander 1, ginger 3 slices, aniseed 1, cooking wine 2 tablespoons, salt, Lycium barbarum 10 slices.
Exercise:
1 Soak the ribs in blood, rinse them, blanch them in cold water, skim them after blanching, and turn off the heat.
2. Chop out the ribs with chopsticks and rinse the faucet with warm water.
3 Put the ribs in a pressure cooker, pour boiling water without ingredients, add onion and ginger, aniseed and cooking wine, and press for 20-25 minutes.
4. Remove the seeds and peel from the wax gourd, wash it, cut it into thick slices, and cut the parsley into sections.
5. Remove aniseed, onion and ginger from the pressed ribs, pour the soup into a small pot, add wax gourd and washed medlar, and bring to a boil.
When you see the transparent salt and coriander on the melon, you can turn off the fire again and eat soup and meat, which is suitable for all ages. The addition of wax gourd is not greasy and delicious.
Ma Bao tip:
1 This winter melon sparerib is light in taste, and it is not suitable for adding too much seasoning, just to remove the fishy smell and ensure the original flavor.
Winter melon should be stewed with low fire, so as to ensure its integrity.
3 ribs should be changed repeatedly and the blood should be cleaned, otherwise the color of the finished product will not look good. Pork chops are the most tender and suitable for making this winter melon ribs. I only use it when I eat spareribs at home.
Home-cooked braised red shrimp
Ingredients: 400g frozen red shrimp, 3 cloves of garlic, 2 segments of green onion, 3 slices of ginger, 2 star anise, more than 20 Chinese prickly ash, 4 spoons of rice vinegar, extremely fresh soy sauce 1 spoon, sugar 1.5 spoon, cooking wine 1 spoon, salt and vegetable oil.
Exercise:
1 thaw the red shrimp at room temperature, open the red shrimp to remove the shrimp line and wash it.
Heat vegetable oil in a pot, add onion, ginger, garlic, star anise and pepper and stir-fry until it changes color.
3 Turn the ignition slightly higher, cook rice vinegar as soon as the temperature in the pot comes up, quickly cover the lid and simmer for 20 seconds before opening (rice vinegar is cooked to deodorize, not omit).
4 Pour in boiling water without ingredients, add sugar, fresh soy sauce and salt, and bring to a boil over high fire. Just a little soup can be used to close the pot (the extremely fresh soy sauce in the ingredients is light in color and fresh in taste, just add a spoonful of color, and if the amount of ordinary soy sauce is reduced, the color will turn black).
Cold tomato strips
Ingredients: green eggplant 1 (large), 3 cloves of garlic, soy sauce 1 tablespoon, rice vinegar 1 tablespoon, appropriate amount of salt, Chili oil 1 tablespoon, 3 tablespoons of self-cooling oil (see tips) and 2 parsley.
Exercise:
1 Wash the eggplant, remove the pedicle, cross the top of the eggplant with a knife, then tear it into eight thick strips, steam it in the pot for about 10- 13 minutes, and tie it tightly with chopsticks. After infiltration, it can be taken out immediately and put aside for cooling.
Let it cool, then tear it into strips, hold a little water and put it in a small pot.
3 Wash coriander and cut into small pieces. Flatten the garlic, chop it into minced garlic and put it in the pot.
4 Add cold oil, rice vinegar, soy sauce, salt and Chili oil, mix well and serve! Appetizing, refreshing and very delicious!
Ma Bao tip:
Self-refrigerating oil: vegetable oil 1 small bowl, 2 pieces of ginger, 2 pieces of onion, half a tablespoon of pepper, 3 pieces of aniseed, 4 cloves of garlic, and cumin 1 tablespoon. Cook together, remove the golden ingredients and throw them away, and the rest is cold oil. After the oil is cooled, the small glass bottle will not deteriorate after being stored at room temperature for one or two months. As long as it is a cold dish, some tastes will be good soon.
Home-cooked roasted yellow croaker
Ingredients: 270g of croaker, egg 1 piece, 3 cloves of garlic (cut in half), 2 pieces of onion, 3 slices of ginger, star anise 1 piece, more than a handful of pepper 1 piece, cooking wine, fresh soy sauce 1 spoon, and sugar/kloc-0.
Exercise:
1 the yellow croaker is descaled, bristled and eviscerated, washed with two straight knives on both sides and marinated with salt and cooking wine 10 minute; Knock the eggs into a bowl and break them up (the yellow croaker is not big and weighs only half a catty. It is best to break the skin with a knife so that the fish is delicious and beautiful)
2 Put vegetable oil in the wok, the oil temperature is 40% hot, add the yellow croaker wrapped in egg liquid, and fry until both sides are slightly yellow.
3 Cover the rice vinegar and stew it immediately 10 second (4 spoonfuls of rice vinegar will not be sour, just follow the steps, cooking rice vinegar is the key to removing fishy smell).
4 Pour appropriate amount of boiling water, add onion, ginger, garlic, pepper, star anise, sugar, salt, fresh soy sauce and 1 tablespoon cooking wine, simmer slowly, make soup slightly, show bright oil, turn off the fire and plate.
Flammulina velutipes mixed with shredded cabbage
Ingredients: Flammulina velutipes 270g, Chinese cabbage 180g, 3 cloves of minced garlic, self-cooling oil (as mentioned above), 2 tablespoons of soy sauce, rice vinegar 1 tablespoon, Redmi pepper 1, half a spoonful of salt, and chicken powder.
Exercise:
1 cut off the roots of Flammulina velutipes, put them in a basin and soak them in water to wash them; Shredding Chinese cabbage, soaking in water, and washing; Flatten garlic, and chopping; Redmi jiao qie quan
2 Add water to the boiling pot, add a little vegetable oil and salt, add Chinese cabbage and Flammulina velutipes, boil the pot again, then take it out and put it in a cold water basin and let it cool.
3. Remove water from Flammulina velutipes and Chinese cabbage, put them into a pot, cut rice peppers and pepper rings together, put them into the pot, add cold oil, minced garlic, soy sauce, rice vinegar, chicken powder and salt, and stir them evenly in the pot to serve.
Winter melon mang ball
Ingredients: three fat and seven lean pork stuffing, minced onion and ginger, white pepper, corn starch, salt and chicken powder.
Exercise:
1 chopped green onion and ginger cut into Jiang Mo; Peel the wax gourd, remove the pulp, wash it and cut it into thick pieces.
2 add water to a small pot, add melon slices and bring to a boil.
3 prepare the meat stuffing. Pour water into the meat stuffing several times and stir it clockwise until it is wet (the meatballs thus treated are fresh and tender)
4 Add minced onion and ginger, not too much, add salt, corn starch and white pepper, and then stir evenly clockwise until it becomes sticky and breaks the meat a few times when there is resistance (so that the meatballs will be elastic).
After boiling, turn the wax gourd to the minimum fire, grab a handful of meat stuffing with your hands and squeeze it out of the tiger's mouth. Spoon into the round meatballs. Put it in the pot without stirring and eat all the meatballs in turn.
6 always keep a small fire to prevent it from coming up. Simmer the fire, float the meatballs, and season with salt. Cut the parsley into pieces, add some chicken powder and turn off the heat.
Ma Bao tip:
1 minced meat will be fresh, tender, neither firewood nor hard when mixed with water. Stir the minced meat clockwise until there is resistance, so that the meatballs will be elastic.
2 After the melon is boiled, turn off the meatballs on low heat. Don't keep stirring them. The meatballs are well formed and the soup is not turbid.
Finally, add chicken powder and coriander, which is very tasty. If you mind omitting the chicken powder, the taste will be almost the same.
4 Don't add too much minced onion and ginger. Eating too much is just like stuffing dumplings. It tastes bad, and it will be bad again.
Steamed chicken with mushrooms
Ingredients: 4 pipa legs, 3 dried mushrooms, a little Chinese cabbage leaves, 3 slices of ginger, 3 tablespoons of steamed fish black soybean oil, half a spoon of oyster sauce 1 spoon, half a spoon of white pepper, half a spoon of soy sauce, sesame oil 1 spoon, and corn starch 1.5 spoon.
Exercise:
1 Wash and soak the mushrooms in advance. Don't pour out the mushroom water, save it for later use.
2 Pipa legs are separated with kitchen scissors, and the leg meat is cut into sections of about 1 cm.
3. Put the chicken leg meat into a pot, put the soaked mushrooms into water, add 2 tablespoons of soaked mushrooms, 3 tablespoons of steamed fish black soybean oil, half a tablespoon of oyster sauce 1 tablespoon, half a tablespoon of white pepper, half a tablespoon of soy sauce, sesame oil 1 tablespoon, starch 1.5 tablespoons and 3 slices of ginger, mix well and marinate/kloc.
4 add water to the pot and put it on the drawer. Boil it. This preparation: spread cabbage leaves on the bottom of the plate, not too much will produce soup, and put salted chicken leg meat on it. After the water in the pot is boiled, put it in a drawer and turn off the fire for 20-25 minutes.
Ma Bao tip:
1 the mushroom salted chicken will be fully blended with the chicken, which is delicious, but not too much, and the finished product will collapse.
Adding starch will keep the water in the chicken from losing and make the chicken more tender; Add sesame oil to add flavor.
Fried tofu with eggs
Ingredients: old tofu 150g, 3 eggs, half a spoonful of starch, 3g of salt and vegetable oil.
Exercise:
1 Rinse the old tofu; Beat 3 eggs into a bowl, add 2 grams of salt and half a spoonful of starch.
2 cut the old tofu into triangular pieces with a thickness of about 6 mm; Beat the eggs well and mix the starch and salt well.
Heat the wok and put the vegetable oil. When the oil temperature is 50% hot, add old tofu slices and 1g salt. Fry the old tofu on one side and turn it over. Fry the other side, too.
4. Pour the evenly stirred egg liquid into the pot in a circle along the edge of the pot, and turn the wok to make the egg liquid even.
Fry one side, turn it over, fry the other side, then turn off the heat and serve.
Stir-fried cowpea horn with garlic
Ingredients: tender cowpea horn 2 10g, 4 cloves of garlic, salt and vegetable oil.
Exercise:
1 Add water to the wok to boil, add a little salt and vegetable oil, add cowpea horn to boil, cook for 1 min, turn off the fire, take out cowpea, quickly put it in a cold water basin to supercool (it must be supercooled to make the color greener), and cut the cowpea horn into sections; Crush garlic and chop it.
2 put vegetable oil in the wok, the oil temperature is 40% hot, and the minced garlic is fried.
3 Add cowpea horn, add a little water to stir fry, add salt to taste, stir fry evenly, and then turn off the fire and put it on the plate (add a little water when cowpea is dry, which is not greasy and more moist and delicious).
Fried shredded pork with sweet noodle sauce
Ingredients: pork tenderloin 300g, dried bean curd 1 00g, egg 1 piece, sweet noodle sauce 100g, more than half of green onion, 5g of chopped green onion, 4g of Jiang Mo, cooking wine1spoon, sugar and vegetable oil10.
Exercise:
1 Remove fascia from tenderloin, rinse and shred, soak in water, scratch with your hands several times, then change water and repeat the previous step until the shredded pork is white and clear. Take out the shredded pork and grab it with your hands to remove excess water. This will make the shredded pork whiter and tender. Add cooking wine, chopped green onion, Jiang Mo and egg white, and marinate for 5 minutes.
2 cut the dried tofu into four squares; Shredded green onions, the yard is at the bottom of the plate.
3 Heat the wok and put the vegetable oil. When the oil temperature is 40%, add the marinated shredded pork and stir fry. When the shredded pork changes color, shovel it out for later use.
Brush the wok clean, pour in a little vegetable oil, add the sweet noodle sauce and simmer until the color becomes dark, add sugar and continue to stir fry.
5 When the sweet noodle sauce is sticky and bubbling, add the fried shredded pork and stir evenly, so that the shredded pork is covered with the sweet noodle sauce, then turn off the fire and put it on the plate.
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