Farmhouse roast pork with bean curd
Raw materials:
Bamboo curd, pork without flowers, ginger, soy sauce, rock sugar
Practice:
1.will be put in the bamboo curd with scissors, cut into the same size of the block, soaked in water. See soft and then use.
2. Fig meat with skin diced, ginger sliced.
3. Support the oil pan, see hot, the ginger into the pan burst incense.
4. Pour in the pork and stir-fry until browned, pour in the soy sauce, add a bowl of cold water, boil over high heat, turn off the heat, stew for about 20 minutes. (Available chopsticks test poke rotten can)
5. Open the fire, add a small handful of rock sugar, collect some juice, and then pour into the bamboo, burned to the bamboo flavor, can be.
Beef Tendon and Bean Curd Casserole
Raw Material:
Dried bean curd, beef tendon, mushroom, star anise, cinnamon, ginger, scallion, soy sauce, cooking wine, sesame oil, scallion or diced green peppers
Practice:
1.Beef Tendon Flying Water (that is, cold water in the pot of raw beef tendon, and so on the water boiled, continue to boil for 2 minutes, cold water to rinse the blood), cold water, and the water is not enough. Rinse the blood foam), drain.
2. Another clean pot, put the beef tendons with water just over the tendons, the star anise, cinnamon, green onion, ginger, and soy sauce and wine through the right amount of good, high-fire boil, turn to low-fire marinade to beef tendons crispy. Ordinary pot lasted at least an hour.
3. Here it should be noted that the anise cinnamon and other materials brined for too long, take the soup will have a medicinal flavor, so here, we need to be in the middle of all the seasoning materials are fished out, if possible, it is best to change the pot, only the beef tendons and soup transfer over to the past continue to cook until the beef tendons crispy.
4. When the beef tendons can be easily pierced with chopsticks, add the softened bamboo and mushrooms, and continue to cook for 10 minutes, then turn up the heat to drain the broth a bit.
5. Finally, drizzle a little sesame oil and sprinkle with chopped green onions or diced green peppers.
Celery with bean curd
Main ingredients: celery (appropriate amount), bean curd (appropriate amount)
Seasoning: carrots (appropriate amount), balsamic vinegar (appropriate amount), soy sauce (appropriate amount), pepper oil (appropriate amount), salt (appropriate amount), sugar (appropriate amount)
Prepare raw materials.
Celery cut into one-centimeter sections with a diagonal knife, carrots cut into diamond-shaped slices.
Blanch the celery and carrots in boiling water and pass them through cool water.
Drain the celery and carrots in a colander.
Soak the bean curd ahead of time, blanch it quickly in boiling water and pass it through cool water.
Drain the water and cut the bamboo into one-centimeter pieces with a diagonal knife.
Three tablespoons of balsamic vinegar, one tablespoon of soy sauce, two tablespoons of salt, one tablespoon of sugar, into a bowl of juice, stirring well to dissolve the sugar and salt.
Pour the bowl juice over the celery and carrots.
Pour a spoonful of pepper oil.
Stir the vegetables and seasonings well and refrigerate for twenty minutes for better flavor.
Tips:
Blanching celery and carrots should not be too long, about forty seconds can be. Longer time to cook soft texture is not crisp.
Pepper oil can do it yourself, with vegetable oil plus sesame oil in a frying pan into the pepper grains on low heat and slowly fry out the flavor, remove the peppercorns on it.
Cold bean curd
Main ingredient: bean curd (200g), carrot (1)
Seasoning: garlic (2 cloves), salt (1 tbsp), monosodium glutamate (a little), soy sauce (a little), balsamic vinegar (2 tbsp), pepper (? tbsp), sesame sesame oil (a little)
Cooked bean curd soaked in cool water for one hour.
Soak until no hard core remains, drain, and slice with an angled knife.
Wash and thinly slice the carrots.
Peel and mince the garlic.
Add a spoonful of salt.
Add a pinch of MSG.
Add half a tablespoon of black pepper.
Drop in a little soy sauce and add two tablespoons of balsamic vinegar.
Drizzle moderate sesame sesame oil, mix well and serve. p>Hot oil, under the bamboo stir-fry
Topped with a little cooking wine
Pour into the green and red pepper stir-fry
Pour a little soy sauce stir-fry
Finally, salt, chicken seasoning can be.
Tips:
1,, soaking bamboo, summer with cold water, winter with warm water can be, with boiling water soaking, bamboo easily broken.
2, putrefied bamboo has the effect of clearing heat and moisturizing the lungs, relieving cough and eliminating phlegm, which is suitable for almost all people to eat. But nephritis, renal insufficiency is best eaten sparingly, otherwise it will aggravate the condition.