The Lantern Festival is coming on the fifteenth day of the first month, and it is inevitable to cook a reunion dinner on this day. If you are worried about not knowing what to cook, you might as well look at these home-cooked dishes, which are simple and easy to cook, but exquisite and delicious. On the fifteenth day of the first month of the Lantern Festival, the whole family likes to eat these six home-cooked dishes. Happy holidays! Come and have a look. I don't know if you like it.
First, stewed lotus root with ribs.
This dish is very popular here and everyone likes it. The ribs are delicious and tender, the lotus root is sweet and soft, and the soup is delicious.
Exercise:
Chop the ribs in advance and soak them in cold water. Change more water to remove blood. Add water to the pot, pour in the washed ribs, add a spoonful of cooking wine, boil over high fire, quickly skim off the floating foam, remove the ribs and wash them.
Peel and wash the lotus root, cut it into large pieces, and remember to buy lotus root powder, which will be waxy.
Put the ribs and lotus roots in a pressure cooker, add water, ginger slices, onion knots and a little salt, cover the pot, cook the SAIC motor with high fire, and then simmer for 20 minutes.
When the time is up, remove the onion knots, add salt to adjust the taste, cook on low heat for a while, and finally put a little chicken essence to turn off the heat. Sprinkle chopped green onion after serving.
Second, tiger skin eggs
Eggs are very popular ingredients. Tiger-skin eggs are very beautiful and have a unique taste, which is very suitable for family banquets in the Lantern Festival.
Exercise:
Prepare an appropriate amount of eggs, first wash the surface, put it in a pot and add cold water. After the fire boils, turn down the heat, cover the pot and cook for eight minutes. Time is up, turn off the fire, take it out and soak it in cold water until it is warm.
Peel off the shell of the egg and cut several holes in it with a knife, which is easier to taste and looks better.
Add oil to the pan, put the eggs in the pan, fry them all the time with low fire, stir and heat them evenly until the surface is golden yellow, and take them out.
Leave the bottom oil in the wok, heat it to 50%, add onion, ginger, minced garlic, dried pepper and pepper, stir-fry and add a spoonful of soy sauce.
Add eggs, turn them over a few times, then pour in beer, salt, sugar and soy sauce, stew for a few minutes, and then adjust the fire to collect the juice after the soup is reduced.
Third, steamed taro with minced meat.
Taro tastes soft, and both adults and children like it. Adding minced meat makes it more fragrant and not greasy.
Exercise:
Prepare a thin piece of pork belly, peel it, wash it, chop it into minced meat, put it in a bowl, add a little cooking wine, stir it with soy sauce and marinate it for a while.
Lipu taro can be used as taro or not. Cut the taro in Lipu into small thick strips, put it in a bowl, add a little salt, stir-fry for a few times and marinate for a while.
Put the taro in a plate, put it neatly, and steam it in a steamer.
After the taro is steamed, add some oil to the pot, heat it, then pour in minced garlic, Jiang Mo and chopped green onion and stir-fry until it changes color.
Add salt to minced meat to adjust the taste. Don't taste too salty. Friends who like spicy food can put some Chili rings.
After frying, pour a little water, then a little starch water, thicken, turn off the heat, pour minced meat on the surface of taro and sprinkle with a little fresh chopped green onion.
Four, stewed beef brisket with potatoes
Stewed beef brisket with potatoes is the most satisfying dish in home cooking, and it is also a relatively high-grade dish. You can cook a family dinner.
Exercise:
Cut the brisket into small pieces and soak it in clear water for a period of time. When soaking, change more water, remove blood, wash, pour into the pot, add water to boil, skim off the floating foam, and take out the brisket.
Pour a little oil into the wok, heat it, and pour in the brisket and stir fry. Stir-fry, add light soy sauce, dark soy sauce, crystal sugar, ginger slices, green onions and star anise and continue to stir-fry.
Stir-fry the fragrance and add enough boiling water to stew. When the water boils, turn down the heat and stew until the beef is cooked.
Take out ginger, onion and star anise, add chopped potato pieces and a spoonful of salt, cover and stew until the potatoes are cooked.
Finally, adjust the taste, stir fry and collect the juice.
Five, shrimp ball tofu soup
Soup is indispensable for family dinner. Shrimp ball tofu soup is easy to make, delicious and beautiful. Friends who have never done this must try.
Exercise:
Remove shell and thread from prawns, wash and control water, add cooking wine and white pepper into a bowl and marinate for a while. Wash the tender tofu and cut it into cubes.
Put oil in the wok, heat it, add minced onion and ginger, saute until fragrant, pour in appropriate amount of boiling water, and add salt to taste after boiling.
Add tender tofu and shrimps, cook until the shrimps change color, and add a little chicken essence.
Finally, pour a little starch water to thicken, turn off the heat and sprinkle a little fresh chopped green onion and sesame oil, and this shrimp ball tofu soup is ready.
Six, fried dumplings
Jiaozi is indispensable for the Lantern Festival, but dumplings are too common. It is better to make fried dumplings, which are golden, crisp and delicious than dumplings.
Exercise:
Soak the frozen jiaozi in cold water for half a minute, add water to the pot until it is about to boil, and pour jiaozi into the pot and cook until it floats completely.
Take it out and put it in cold water. Beat an egg in an empty bowl. When the dumplings sink, you can take them out and pour them into the egg mixture and stir them evenly.
Pour the bread crumbs into an empty dish, wrap the jiaozi on the bread crumbs, then wrap it in the egg liquid, and then put it in the bread crumbs, that is, wrap it twice.
Add oil to the pot. When it's 50% hot, add the glutinous rice balls, fry them over low heat until golden brown, pat them after controlling the oil, and they look very nice.