1, boiled shrimp
Put water, ginger slices and shallots into the pot, tie them into knots, and boil the cooking wine.
After the water is boiled, put the processed shrimp (cut off the whiskers and remove the shrimp line).
Put the shrimp in a pot and cook it on medium heat for 1-2 minutes, then turn off the heat.
Remove the shrimp and drain the water.
Prepare your favorite seasoning and dip it in to eat.
2. Broccoli is a rich tree
First cut the broccoli into small pieces, cut the root in half to make a trunk, and clean it for later use.
Cut carrots into pieces. First, take 8 pieces (8 means hair) and press them into small discs with a circular die, and then carve a square from the middle with a knife.
It's a small copper coin! Cut the rest in half.
After boiling hot water from the pot, put the right amount of oil and salt, pour in broccoli and carrots and blanch them together, then remove the cold water.
Heat hot oil from the pan, add minced garlic and saute until fragrant, add appropriate amount of water to boil, then add appropriate amount of salt and light soy sauce.
Stir well and pour in a few drops of soul juice: delicious and spicy juice.
Add raw flour and water to boil and stir for a few times to avoid burning the pot, and cook until it is slightly thick.
Take out the broccoli, put it in the sauce and mix well, so that each piece is stained with the sauce.
Then fish it out and set the plate in your own way.
Then put the small copper coins on the broccoli at will, and put the semicircular pieces under the trunk.
Cut the millet pepper into rings and decorate it at will!
3. Lotus pond snack
Clean the peas, slice the lotus root and carrot.
Boil the water in the pot, drop a few drops of cooking oil, pour in lotus root slices, carrot slices, Dutch beans and blanch for 30 seconds, take out, rinse with cold water and control the dry water.
Pour in the black fungus soaked in advance, blanch 1 min, take out the pan, add garlic foam and stir-fry until fragrant.
Pour in all the ingredients, stir-fry cashews for 40 seconds, add some salt and a little sugar to refresh.
A little water starch, stir-fry for a while, out of the pot, refreshing and nutritious.
4. Carrots, green beans and sweet corn
Peel the green beans, peel the corn for later use, and peel and dice the carrots.
Then pour into the colander to drain the water.
Put a little oil in the non-stick pan, pour the blanched carrots and green beans and stir-fry for half a minute.
Then add sweet corn kernels, stir fry, it looks nutritious, healthy and delicious, stir fry for two minutes, sprinkle with appropriate amount of salt, and then serve.
Nowadays, when I can find thousands of recipes on the Internet and in various gourmet apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes that have been used in the past year or two, borrowed and bought, but in the end, there are not many left around.
Apart from being really practical, each book I left behind has its irreplaceable characteristics, and I also made a selection. Finally, I selected the following "Illustration of China cookbooks on the tip of my tongue" and strongly recommended it to everyone.
This set of books is suitable for office workers and housewives to learn cooking. Every dish is handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed explanation of color pictures, and it also has nanny-style production steps, and Xiaobai can easily get started.
This book * * * contains nearly 200 dishes, each of which records in detail the cooking principle, ingredients selection, knife-cutting techniques and the transmission of the five flavors of cooking.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes, which can be called a home-cooked dishNO. 1, will be extremely smooth and tender as long as the egg whites and yolks are separated when being beaten, and the egg whites are bubbled first, and then the yolks and salt are added to break them up.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and fragrant vinegar, are put twice, so as to maintain a better vinegar flavor.
For example, if you want rice to be fragrant, soft and sweet, don't ignore Taomi; If you want the porridge to be soft enough, add a spoonful of oil; Add a piece of chicken skin if you want the stewed mushroom to be more fragrant and smooth; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them in cold water or ice water.
When I read this book, I often sigh "so that's it", and when I make delicious dishes according to it, my self-confidence doubles ~
This book also has a great collection of details about cooking.
How much seasoning is similar to "right amount", how to "raise" the pot, how to cut vegetables for novices with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods, etc., all of which are explained in detail in combination with specific recipes.
Another advantage of it is that it can be completely spread out, so it will be convenient for you to cook while comparing books!
If you carefully read and compare this cookbook, I believe you can also make delicious food, and the aftertaste of the food is even more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan, so you can start with the money for a meal. Why not?
Friends who like cooking can click on the link below to buy: