The shrimp itself contains high-quality protein, vitamins and minerals, not only tonic kidney stomach, but also conducive to the formation of embryonic organs, especially suitable for weak people to eat, steaming retains the shrimp's most primitive flavor, the taste is more delicious. Long bean curd is rich in dietary fiber and vitamins and low-calorie low-sugar, sweet and non-toxic, can strengthen the spleen and kidney can also relieve constipation, is a very beneficial to the human body green vegetables. Tomatoes can be a thirst thirst appetizer digestion, eggs are rich in protein and lecithin, help the brain development. Tomato scrambled eggs believe that many people like, color and flavor, beautiful color, sweet and sour taste, the salty aroma of the egg sandwiched between the sweet and sour tomatoes, complement each other, the perfect combination. Here's what you can do with these three home-cooked dishes.
Steamed shrimp
Main ingredients: prawns
Seasoning: black bean soy sauce, oyster sauce, salt, sugar, garlic
Approach: shrimp cut off the gun, pick out the black line, clean. Steamer pot boiling water, shrimp on the grate, water boiling steam five or six minutes can be, do not be too long, or shrimp meat will not be tender. With salt, sugar, oyster sauce, black bean soy sauce and garlic to mix a bowl of sauce to eat. A very simple plate of steamed shrimp is ready.
Dry Stir-Fry Bean Curd
Main Ingredients: long bean curd, pork, green onions, ginger and garlic, dried red chili peppers, peppercorns
Seasoning: Salt, oyster sauce, soy sauce, cooking wine, chicken
Practice:
1, long bean curd cleaned and cut into long segments, control the water. Pork chopped, green onion ginger garlic slices spare, dry red pepper cut section.
2, frying pan pour some more oil, will be the bean section fried, fried to the surface of the blisters oil control fish out. The bottom of the pan to stay a little oil to stir fry pork minced put a little old pumping color, cooking wine to fishy, fried well after the sheng out. Stir frying pork, put a little oil can be, pork in the frying will also release the fat out. The bottom of the pot to leave oil, oil temperature is not too high, put pepper and dry red chili, oil temperature is too high will be the dry chili fried black, and then put onion, ginger and garlic popping incense, put the long bean curd and minced meat, add oyster sauce, salt, chicken stir-fry evenly, start the pot to plate.
The bean curd absorbed the spicy flavor of the chili pepper, but also the flavor of the minced meat, eating super rice.
Tomato scrambled eggs
Main ingredients: tomatoes, two eggs, parsley
Seasoning: salt, sugar
Practice: tomatoes cleaned and cut into pieces, bowl of eggs stirred, add oil to the pan, when the oil is hot, will be scrambled eggs, pay attention to scrambled eggs, the oil temperature must be high, so that you can fry and big and fluffy, and then put the tomatoes, add some salt and sugar, turn, and then put tomatoes, and then add some salt and sugar, turn, and then add some salt, and then add some salt, and then add some salt and sugar, and then add some salt, and then add some salt and sugar, and then add some salt, and then add some salt. Add some salt and sugar, stir fry evenly out of the pan, the surface of the parsley segment garnish.
The tomatoes themselves will ooze out a lot of soup, so that the fried vegetables soup are not left.
Everyone likes to eat more than three dishes.
So choose your "favorite" three!
When I was a child, my family was in the countryside, but fortunately, the village where I live is a vegetable-growing area (cornmeal, white flour, dry noodles and other staples can be purchased at the food store), every day in winter are radish, cabbage, summer are in season, tomatoes, cucumbers, eggplants, bean curd, bok choy, loofah, lettuce and so on, their own home to feed the chickens, you can usually collect a few eggs. But the meat (when I was a kid, I mainly ate pork), I can eat once a week is very good.
So my favorite dish since childhood is meat. Of course, there are so many different kinds of meat, fried shredded meat, fried sliced meat, braised meat, boiled white meat and so on.
In the practice of pork, my favorite is "braised pork", because braised pork is the most infrequently eaten, but it is really delicious.
The more fat pork cut into thumb thick square meat;
Take a frying pan, pot with a moderate amount of cooking oil, until the oil temperature in the pot rises, into the cut pork, stir-frying, pork evenly heated, add the "boiling water", the water should be submerged in the meat and add soy sauce, cooking wine, ginger, garlic, sesame leaves, star anise and other seasonings.
The color of the braised pork made in this way is bright, meat and meat block slightly sticky (the role of sugar), eat in the mouth, sweet and fluffy, melt in the mouth, young and old.
In the north of us, we love to eat dumplings on New Year's Day, and as people's living conditions improve, they can eat dumplings every day of the year. We northerners often say "dumplings on wine, the more you eat, the more you have". In the city where I live (Luoyang City, Henan Province) there are many dumpling hall, every day to the dumpling hall to eat diners, a part of the people are always half a catty dumplings half a catty of white wine (or two or three two), a bowl of sour soup, a meal and a drink quite good.
You have to say that dumplings are a staple food, because the outer layer of the dumplings is the "skin" made of flour; if you say that the dumplings are a dish, it is because the dumplings are wrapped in a "stuffing" made of meat and vegetables.
In the eyes of many people, dumplings are not only a staple food, but also a delicious dish to drink.
So my favorite dish for almost 40 years since I was a kid is "dumplings", and I can't get enough of them.
There are many kinds of dumpling fillings, such as cabbage, leek, radish, celery, leek and egg, mutton and onion, beef and radish, radish, fungus and egg, etc. Each of them has its own special characteristics, and all of them are very good.
My favorite is "pork and cabbage" dumplings.
A cabbage, washed and chopped with a knife, take a large piece of gauze to the chopped cabbage wrapped up, squeeze out the excess water;
Chopped green onions, ginger, meat, cabbage, green onions, ginger into a pot, add salt, thirteen spices, a little soy sauce, monosodium glutamate, clockwise stirring evenly, dumplings stuffed.
The next step is to make the dough, roll out the skin, wrap the dumplings, boil the dumplings, and eat the dumplings.
When I was a kid, my family was poor, so I usually ate meat once a week, but on New Year's Day, my family had to buy a lot of meat, put it in oil and wear slices of meat, make red meat, boil beef, deep fry scallops, deep fry chicken, etc.
This is the first time I've ever eaten meat in my life.
Boiled beef, boiled meat broth (we Luoyang City is also accustomed to call it "soup"), the family will not be thrown away, are in the New Year's Day to eat "chowder".
On New Year's Eve, the family steamed flat stacks, fried fried tofu, boiled and large meat (do braised meat with lean meat will be cut down, because to do braised meat to fat a little more).
fried tofu, cabbage, white tofu, soybean sprouts, flat stacks, boiled meat and other ingredients are cut into small pieces;
if pure broth that is too fragrant, you can choose half broth and half water, the water boiled into the pre-cut fried tofu, cabbage, white tofu, soybean sprouts, flat stacks, boiled meat and other ingredients;
add salt, soy sauce, a little white wine, five spice powder (when I was small or five spice powder, now all thirteen spices, sixteen spices), the water boils, change the small fire and then stew for about 20 minutes.
Because it is made of pork and broth, so it tastes very good, I tend to add a little "vinegar" in the bowl, and then put some chili, hand holding a big steamed bun, eat really enjoyable.
In the cold winter in the north, a bowl of steaming "chowder", pour a cup of wine, really is also a kind of enjoyment.
Braised pork, dumplings, and chowder are the three dishes I've eaten most often and most often in the past 40 years since I was a kid!
My hometown in Sichuan, living in Hongya County as a child, grew up in Chengdu to work, I am a foodie, like to eat too much, certainly not only 3 dishes, I'll start with the memory of the dishes I loved to eat when I was a child, and only say the same
Stone ground bean curd, because it is the mother's love, but also your guests to the relatives can only enjoy, because it is too much work to do it to the majority of the day, first of all, you need to soybeans! With the well water soak 2 hours, soaked, and then push the mill, generally more than 2 people with, soaked soya beans with water grinding into pulp, in a large iron pot will it boil. This time we need to use special tools, with a large flat stretcher repeatedly pressed, will be separated from the soybean milk and dregs, and then is the most critical step point bean flower, that is, a kind of special brine, and finally a magical chemical reaction, and then burned with a small fire, a pot of delicious on the made, and then with exquisite chili pepper dipping water, I can eat four bowls of rice.
My three favorite dishes are: alfalfa meat slices and cold bitter greens made by my dad, and fried vermicelli with shredded potatoes made by my mom, the potatoes are new potatoes, and the vermicelli is pure potato flour without any additives made by our family.
First of all, let's talk about dad's alfalfa meat. This dish is a very common one to the home cooking. But it contains my memories of my happy childhood. When I was a child, my family life is not generous, Mom and Dad not only to pull our three siblings grow up, but also for us to study, Dad long years of work in the provincial units, Mom at home to take care of us, Dad only a few days a year at home on New Year's Day, and Dad came back to us to improve the food, Dad will give us to do a variety of meat, which has alfalfa meat, maybe it is that time really crave, coupled with the alfalfa meat Inside the ingredients, there are eggs, black fungus, cauliflower, lean meat, at that time I think alfalfa meat is the most delicious food in the world. The first thing I want to do is to eat alfalfa meat in order to look forward to my father's early return home, so I want my father.
The second dish, cold mixed bitter bitter vegetables, is also where we eat every family's home cooking, the reason why I love it is because every year in the spring, to pick up the bitter bitter vegetable season. My father would always go to pick it up and come back to cook it for us to eat. There is not much seasoning, just a simple handful of leeks fried in sesame oil to cold, feel incredibly fresh, because it is dad to do to us to eat.
Lastly, my mom made the fried vermicelli with shredded potatoes, which is a dish that carries my slow childhood memories. I remember when I was in elementary school, the family to winter, will do potato flour, each time will do a yard, white crystal clear long vermicelli hanging all over the yard, vermicelli done mom will fry a big pot of new potatoes plus just do a good job of the new vermicelli to treat help do vermicelli, mom will also give the village did not come to my house to eat vermicelli dishes of the old man each sent a big bowl of vegetables, which is the younger brother's and my work, running and laughing and playing, that kind of joy is still fresh in my mind. The first time I saw the movie was when I was a student at the school.
After gradually growing up, rarely go home, so the more you miss the flavor of childhood.
Since graduation, we have been in various cities, each city has its own characteristics so that people can not forget, to say that the favorite dishes part-time too much, but to say that the favorite three dishes that is this.
The first dish: burnt white, also known as dried plum cabbage buckle meat. Chongqing's a very homely dish. When I was a child, my family was very poor, and I wanted to eat a meal of roasted white, at least for more than a month. Now away from home, every time I think of roasted white to remember the hometown of longing, although outside can eat, but always feel not as good as the hometown of delicious. The love for siu baek is more of a nostalgia for home.
The second dish: sweet and sour pork. Like sweet and sour pork because from the beginning of Hangzhou, used to work in Hangzhou, near the company there is a chain of Hangbang restaurant, his family every day at noon there are specials, which sweet and sour pork is one of them, as long as 5 yuan, the focus is on the flavor is very good, almost every day to point a, which day if you do not eat to feel the heart difficult