Tasty and easy to do home cooking
I. Four Treasures Pork Belly Soup
Ingredients
1 pork belly, 6 clams, 1/2 handful of enoki mushrooms, 5 shiitake mushrooms, 3 slices of ginger, 1 scallion, 1/2 white radish, 6 quail eggs, 400 cc of water
Seasoning
1/2 teaspoon of salt, 1 teaspoon of rice wine
Method
1. Pork belly and salt scrub, then add vinegar (outside the ingredients). Then add vinegar (outside of the ingredients) and scrub well and set aside.
2. Put method 1 of the pork belly into boiling water, boil, scrape off the white membrane, and ginger, scallions, together with the electric pot steamed for 30 minutes, remove the pork belly cooled and sliced.
3. The clams were soaked in water and spat out; the mushrooms were soaked in water and removed; the enoki mushrooms were removed and washed; the clams were boiled in boiling water and then drained.
4. Peel the white radish, cut rectangular strips, and then into the boiling water, boil, remove and drain the water on the bottom of the soup dish, and then put the clams, mushrooms, quail eggs, enoki mushrooms, and method 2 of the pork belly, add all the seasonings and water, and then put into a steamer for 1 hour to steam.
II. Colorful Sweet and Sour Fish
Ingredients
1 commercially available fried fish, 10g of ginger, 10g of green pepper, 10g of onion, 10g of red bell pepper, 10g of corn kernels, 10g of pineapple slices
Seasoning
2 tbsp of tomato ketchup, 4 tbsp of sugar, 4 tbsp of white vinegar, ? tsp of salt, 1 tbsp of rice wine
How to make it
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1. Dice ginger, green pepper, onion and red bell pepper; cut pineapple slices into small pieces.
2. In a hot pan, sauté the ginger and cook the diced green pepper, onion, red bell pepper, corn kernels and pineapple pieces with all the seasonings on low heat.
3. Put the commercially available fried fish on a large plate and drizzle with the colorful sweet and sour sauce of Method 2.
Generally, the deep-fried fish used in festivals is the most economical and convenient way to make this dish. However, sometimes the market deep-fried fish is only to make the outer skin of the fish golden brown, and the inner flesh of the fish is usually not cooked well, so you need to cook it a little bit longer when you make it into sweet and sour sauce.
Recipes with pictures and practices
A, millet steamed pork ribs
1, millet soaking water for three hours;
2, pork ribs soaked in water for thirty minutes to remove the blood;
3, add 3 grams of sugar, 5 grams of salt, 20 grams of soy sauce, 10 grams of wine, 10 grams of oyster sauce, 15 grams of chili sauce;
4, marinated in two hours. hours to taste;
5, ribs add millet and mix well.
6, potato slices into the bottom of the container;
7, and then poured into the millet pork ribs, steamed for about 40 minutes on the cage.
II. Squid fried pork
Main ingredients: squid (dry) 350 grams of pork 350 grams
Accessories: vegetable oil 1 tablespoon of salt 1 tablespoon of ginger 1 small piece of parsley 100 grams of red bell peppers 1 fish sauce 1 tablespoon of soy sauce 1 tablespoon of soy sauce 1 tablespoon of Jiangmai wine 2 tablespoons
Practice
1. dried squid in advance of one night with lightly salted water soak, the weather is hot need to be put in the refrigerator to soak
1. dried squid in advance of one night with lightly salted water, hot weather needs to soak
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2. Soak the squid with a small brush to clean the surface
3. Use a knife to cut small grids on the surface of the squid horizontally and vertically without cutting it off
4. Cut the squid into long strips
5. Wash and cut the parsley into segments, seed the peppers and cut them into sections, and cut the ginger into julienne strips
6. Skin the pork and put it in a pot of cold water with the ginger in it, and boil it until the meat is broken
7. boiled pork over cold water and then sliced
8. hot pan put a little oil to put the pork sautéed
9. pork sautéed until the surface of the golden brown ginger shredded pan sautéed flavor
10. then add the squid stir-fry
11. seasoned with a moderate amount of rice wine and fish sauce to enhance the flavor
12. squid stir-fried celery and peppers in the pan
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13. Season with soy sauce, dark soy sauce and salt, stir-fry over high heat until the chili peppers are broken
III. Stir fry bacon with garlic saplings
Ingredients
150 grams of bacon, 3 garlic saplings, 3 garlic cloves, 1 red chili pepper
Seasoning
1 tsp of sugar, 1 tbsp of rice wine, 1 tsp of chicken powder, 1 tsp of sesame oil
Directions
1. First, slice the bacon into thin slices, boil it in boiling water to remove any salty taste, and then remove and drain it. The first thing you need to do is to make sure that you have a good understanding of what you are doing.
2. Wash and slice the garlic cloves; cut the red pepper and garlic into small slices and set aside.
3. First, take a frying pan, add 1 tbsp salad oil, then add the bacon slices that were boiled in Method 1, and slowly sauté them over medium-low heat.
4. Add the ingredients of Method 2 and all the seasonings to Method 3, and stir-fry over high heat until it is well seasoned.
In winter, it is the right time to use garlic cloves to make various kinds of dishes, which is cheap and tasty. Stir-frying bacon not only brings out the aroma of the meat, but also neutralizes the heavy taste of the bacon, so that it will not become more and more greasy.
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