When I was a child, my mother always cooked a salty and delicious home-cooked meal for us around the stove. Although it is not as delicious as a restaurant, it has my mother's love in it. When I grow up, I go to work in other places, and I seldom eat the rice cooked by my mother. Every time I go home, I still see my mother busy in the kitchen, cooking delicious food that we love. Mother's Day is coming. I will share 6 home-cooked dishes with you and make them for my mother alone. Like friends, hurry up and collect them!
The meat of perch is fresh and tender, and it is rich in nutrients such as protein, calcium and iron. On Mother's Day, I will cook steamed bass for my mother, which is delicious and delicious.
1. Prepare ingredients:
Prepare a fresh bass that has been slaughtered. First, cut both sides along the back, because the meat on the back is thicker, so it is easier to steam, and then cut it from the abdomen to let the fish unfold.
2. Pickled fish:
Onion segments are placed at the bottom of the plate, and ginger slices are placed behind the fish, so as to preserve the original flavor of the fish as much as possible. It should be noted that salt is not allowed. Salt will cause water loss in fish. Onions and ginger can avoid fishy smell and increase freshness, and cooking wine can also be retained.
3. Start steaming:
Steaming is a very important step, paying attention to water width, vigorous fire and sufficient steam. Therefore, there must be a fire in the whole process, and the pot can't be cooked in the middle, otherwise the meat is not tender enough. After the steamer is put into the atmosphere, the perch can be steamed for about 7 minutes, and it is easy to get old when steamed for a long time.
Cut some shredded onion, shredded ginger and shredded red pepper and soak them in water for a while.
After the bass is steamed, pick out the ginger slices and onion segments and pour out the soup inside, which is particularly fishy. Be sure to pour it clean, pour in steamed fish soy sauce, add shredded onion, shredded ginger and shredded red pepper, and finally stir it in hot oil at 200 degrees. Steamed bass with fresh meat is ready.
Pig's trotters are rich in collagen and protein, and have the functions of enriching blood, moistening skin and delaying aging. Cook a dish for mom on Mother's Day to keep her young forever.
1. Prepare ingredients:
Prepare three pig's trotters, scrape off the residual pig's hair with a knife, then wash the pig's trotters, split them in the middle and chop them into even small pieces for use.
Cut some ginger slices and put them together with onion slices. Grab two star anises, a few dried peppers, a few peppers, a piece of cinnamon, a piece of ginger and a few fragrant leaves for later use.
2. Put pig's trotters in water and blanch them;
Put the pig's trotters in cold water, and pour some cooking wine to remove the fishy smell. After the water is boiled, remove the floating foam from the pot, blanch for about 3 minutes, dump the trotters, rinse them with clear water, and drain the water for later use.
Start cooking:
Add a little base oil to the pot, add a handful of rock sugar, break the rock sugar with a spoon, and continue stirring with low heat until all the rock sugar melts. When the sugar juice is reddish brown, pour the pig's trotters into the pot and stir fry quickly, so that the sugar color is evenly wrapped on the surface of the pig's trotters.
Stir-fry onion, ginger and other spices for a few times, add a spoonful of Chili sauce to stir-fry until fragrant, pour in some cooking wine to remove fishy smell, pour in appropriate amount of water, add 3g of salt, a little white sugar to freshen up, 2g of pepper, 1 0g of soy sauce and 5g of ribs sauce, and simmer the soup1hr after boiling.
1 hour later, pick out the spices in the pot, add a little chicken powder to taste, and turn to high heat to collect the juice. When the soup is almost dry, pour in a little bright oil to brighten the color, and sprinkle with chopped green onion to make a rosy sauce trotters.
Shrimp meat is delicious and nutritious, and belongs to high protein and low fat food. Astaxanthin in shrimp is a powerful antioxidant, far exceeding vitamin E, which can effectively fight against aging.
1. Prepare ingredients:
Prepare 500 grams of fresh shrimp, cut off the whiskers and legs of shrimp, pick out the shrimp line in the third section of shrimp meat with a toothpick, and cut a knife on the back of shrimp, which is easier to cook and taste.
2. Seasoning juice:
Put 2g of pepper and 3g of sugar into the bowl, pour in a proper amount of light soy sauce and cooking wine, and stir well to completely blend the seasonings.
Cut some shallots, shredded ginger and coriander.
Start cooking:
Add a vegetable oil pan to the pot. When the oil temperature is 50% hot, add the processed fresh shrimp, slowly fry the shrimp oil on low heat, and turn one side over and fry the other side for about 3 minutes. When a large amount of shrimp oil flows out, add ginger, shredded onion and shredded ginger, and continue to fry the onion and ginger with a small fire.
Squeeze out the shrimp oil with a spoon, so that the food is more delicious. Pour an appropriate amount of cooking wine to remove the fishy smell, and pour it into the prepared bowl. After the fire boils, turn to low heat and stew for 5 minutes, so that prawns can absorb the soup and taste it. When stewing, always shake the pot to avoid the bottom of the pot.
After 5 minutes, the soup will be very sticky, and when it is evenly wrapped on the shrimp meat, it can be cooked and put on the plate. Finally, sprinkle coriander and white sesame seeds, and a refreshing and delicious braised prawn is ready.
Purple cabbage is one of the few purple vegetables, which contains a lot of anthocyanins, vitamin C and vitamin E, and has the functions of protecting skin and supplementing nutrition.
1. Prepare ingredients:
Shred cucumber, coriander, green pepper and millet pepper rings for later use. These are mainly used to match colors, so you can choose any color you like.
Prepare half a purple cabbage, remove the hard root in the middle and cut it into filaments. It tastes good when mixed. Rinse it with clear water several times to remove the floating color on the surface, so it won't turn black and taste more brittle. Put it into the pot, sprinkle some salt and mix it evenly, and seal it with plastic wrap for 10 minute to kill the water in the purple cabbage, so as not to generate water during mixing, and it can still be used.
2. Put shredded green pepper into water and blanch it;
Boil half a pot of boiling water, put the shredded green pepper in it and scald it slightly. Raw shredded green pepper tastes very spicy and takes 3-5 seconds. Take it out for later use.
3. Seasoning:
After the purple cabbage is soaked, pour in some white vinegar and mix well to prevent discoloration. Take out the purple cabbage, squeeze it out and put it in a vegetable mixing basin. Add appropriate amount of chicken powder, sesame oil and soy sauce, add shredded green pepper, minced garlic, millet pepper, coriander and cucumber, stir well in a basin, sprinkle a pinch of white sesame seeds and continue to mix well. A crisp and fragrant cold purple cabbage is ready.
Lettuce is a common vegetable, with crisp taste and rich nutrients such as vitamins and minerals, which can effectively excrete garbage toxins from the body.
1. Prepare ingredients:
Prepare some lettuce, cut off the roots, break off the leaves one by one, wash off the sediment on them, and control the water for later use.
Cut some minced garlic and millet pepper for use.
2. Seasoning juice:
Pour half a bowl of water into the bowl, add10g oyster sauce,10g soy sauce, 2g salt and a little starch, and stir well for later use.
Start cooking:
Boil water in a pot and add a little vegetable oil and salt. After the water is boiled, blanch the lettuce leaves in the pot for no more than 10 second. When the lettuce is soft and slightly blanched, pour it out and quickly put it in cold water to cool. This will prevent lettuce from blackening and keep its crisp taste. After the lettuce is cooled, put it on a plate for later use.
Heat oil in a pot, add minced garlic and red pepper, stir-fry until fragrant, pour in the prepared juice, bring it to a boil over high fire, and pour the juice evenly on the lettuce. A crispy and delicious lettuce in oyster sauce is ready.
As the saying goes, "An eclipse lasts for three days, and you will live forever". Jujube is rich in vitamins and has the reputation of "natural vitamin pills". Tremella fuciformis has the functions of whitening, lightening spots and rejuvenating skin.
1. Prepare ingredients:
Prepare a tremella, put it in a basin and soak it in water. After soaking, cut off the roots and cut into small pieces of uniform size for use.
Prepare 8 red dates, rub them repeatedly, and then take them out for later use.
Prepare a handful of medlar and soak it in clear water.
Prepare 20 grams of rock sugar and put it in a basin for later use.
2. Start boiling:
Take out the casserole, pour the tremella and red dates into the casserole, add appropriate amount of boiling water, the tremella cooked with boiling water is softer and tender, cover the pot, and stew for 1 hour.
After 1 hour, the tremella has been stewed very soft. Pour in crystal sugar and soaked Lycium barbarum, cover the pot and continue to stew 10 minutes. Lycium barbarum can't be stewed for a long time, and it is easy to stew.
10 minutes later, the crystal sugar has completely melted and the tremella in the casserole is crystal clear. After the soup is stewed until it is thick, you can turn off the heat, and a nutritious soup of rock sugar, white fungus and red dates is ready.
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