1 boiled asparagus
300g asparagus, onion, ginger, garlic, millet, spicy, steamed fish and soy sauce.
1, 300g asparagus, cleaned first, removed the old roots, and then peeled. Old roots are usually short roots at the bottom. If you peel it, it is mainly that the bottom is a little old, and the one near the top is generally tender and does not need to be peeled.
2. Cut in half from the middle and cut into two sections.
3. Next, prepare onion, ginger, garlic and millet spicy, 2 cloves of garlic are chopped and chopped, 2 shallots are rolled and shredded, 1 piece of Jiang Ye is cut into filaments, and 2 pieces of millet spicy are cut in half and cut into filaments.
4, after all cut, put the ginger, millet spicy, chopped green onion in water to soak, chopped green onion will become a beautiful chopped green onion roll after soaking!
5. Boil the water in the pot, add a spoonful of salt and a spoonful of oil to the water, then blanch the asparagus and cook for 2 minutes.
6. Take out the dried water, and then pour in a spoonful of steamed fish and soy sauce.
7. Add minced garlic, minced onion and ginger, spicy millet and a spoonful of hot oil, and the delicious boiled asparagus is ready.
Seasonal asparagus, fresh and lovely, is more suitable for simple cooking.
2. Egg cream cake
5 eggs, 1 spoon of salt, 230ml of cold water and half a spoonful of sesame oil.
1, first beat the eggs, five eggs weigh about 230 grams, a spoonful of salt, first stir with chopsticks;
2. Add 230ml of cold water, and the ratio of eggs to water is 1: 1. Personally, I think warm water and cold water can actually be used, and the difference is not particularly great, just mix them evenly;
3. Find out the bowl to steam the eggs, sift it, pour it in, and use a spoon to remove the floating foam. This step can make the eggs steamed more completely and beautifully, cover them with plastic wrap, or upside down a plate on them.
Now let's boil the water. Steamed eggs must be cooked in a pot. After the water boils, steam for 8- 10 minutes. The exact time still depends on firepower. I steam in an induction cooker for 10 minutes.
5. Take it out and see if it is super complete and beautiful. Cut it into small pieces with a knife and then pour some sesame oil to start it. My mother actually prefers to put a spoonful of lard, which tastes particularly delicious. Don't add it if you want to lose weight!
3. Fish with Chinese sauerkraut
Basha fish, pickled cabbage, ginger, chicken essence, onion, ginger, garlic, pepper, coriander, dried Chili noodles, white sesame seeds and hot oil.
1. Chop a handful of sauerkraut.
2, 2 kg of Basha fish, cut into fillets first, in fact, I don't think the cut fish has much effect, because the taste of Basha fish is relatively tender, so there is little difference between the sliced fish and the cut fish.
3. Put the fish fillets in a bowl, add ginger, cooking wine, salt, pepper, chicken essence and egg white, mix well and marinate for 20 minutes.
4. After the fish is marinated, pour the oil into the pot, add the onion, ginger, garlic and pepper, stir-fry until fragrant, then pour the sauerkraut and millet spicy and stir-fry together.
5. After stir-frying, add a bowl of water, half a spoonful of salt and a spoonful of soy sauce. Bring the fire to a boil, cover it, and then turn to low heat for 10 minutes.
6./kloc-After 0/0 minutes, take the sauerkraut and seasoning out of the pot with a spoon and put them in a bowl. Then put the marinated Basha fish in and cook it. It will be cooked in two minutes.
7. Take out pickled cabbage, add some coriander, dried Chili noodles, white sesame seeds and hot oil.
Delicious and simple fish with Chinese sauerkraut is ready. This is a lazy version of pickled fish, but it tastes really delicious, sour and fresh, and the fish is tender and smooth.
4, lettuce fried yam
1 yam, 1 lettuce, 1 pepper, proper amount of auricularia auricula, proper amount of corn kernels, salt, chicken essence, sugar and starch water.
1, a yam, peeled and sliced, soaked in water in a bowl to avoid oxidation and blackening. A spoonful of white vinegar will make the taste more crisp. Remember to wear gloves if you are allergic to yam!
2, a lettuce, peeled and sliced, slightly thicker, so it will be more crisp and tender.
3. Prepare a red pepper color matching and slice it.
4. Then boil the water, add a spoonful of oil to the water, then pour the yam, lettuce and pepper into the water, then add a handful of corn and a handful of fungus, and stew together for one minute.
5. Remove the cold water once after opening, and the color will be greener and better. Remove and drain for later use.
6, hot oil from the pot, saute onions and garlic, and pour in ingredients such as lettuce and yam.
7. After the fire is stirred evenly, add seasoning, salt, chicken essence and sugar, and continue to stir fry for one minute.
8. Finally, add a spoonful of starch water to thicken the juice, stir fry quickly for 30 seconds, and then serve.
Stewed yam with lettuce is ready, light and refreshing, simple and delicious. This dish is really simple and deeply loved by everyone. This dish is also very popular for children. Corn and yam are sweet, crisp and beautiful in color.
Step 5 pickle cucumber
5 kg cucumber, 1 kg pepper, 80 g salt, 20 g millet pepper, 150 g ginger, 250 g garlic, 350 g soy sauce, a handful of pepper, 160 g white sugar and 60 g white wine.
1, I prepare 5 Jin of cucumber and 1 Jin of pepper. I wash the cucumber first. Summer is the season to eat cucumbers, and pickles and pickles are inseparable from it.
2. Wash the cucumber and cut it directly. First remove the head and tail, and then cut into small pieces.
I prepared150g ginger, sliced it, and finally garlic. Half a catty of garlic is cut into minced garlic, and all these dishes are put together after cutting.
6. Then boil the sauce and add 350g of soy sauce and a handful of pepper. Simmer for another two minutes, then turn off the heat and let it cool.
4. Don't throw the yellow pulp, add some sugar and stir it.
Let's prepare other side dishes during curing. 1 kg pepper cut into small pieces. This kind of pepper I use is not too spicy. If you like spicy food, you can change it into Hangzhou pepper and cut some millet. I have about 20 grams here. Just cut it into small circles.
I prepared150g ginger, sliced it, and finally garlic. Half a catty of garlic is cut into minced garlic, and all these dishes are put together after cutting.
6. Then boil the sauce and add 350g of soy sauce and a handful of pepper. Simmer for another two minutes, then turn off the heat and let it cool.
7. Let's have a look after the cucumber is pickled. A lot of water, crisp and tender.
8. After fished out, rinse with clear water. You can rinse it several times to avoid being too salty. After washing, squeeze out the water with both hands.
9. Then put it in a clean box, then pour in the completely cooled soy sauce, then pour in 160 grams of white sugar and 60 grams of white wine, and finally pour in all the cut side dishes.
After we put on gloves and mix them evenly, our pickles are ready. It tastes crisp, especially crisp and delicious. It is perfect to drink rice porridge in the morning.
Sealed and stored in the refrigerator, it is very convenient to carry around. Remember to use oil-free and water-free chopsticks when you get it, so it can be preserved for a longer time.
6.steamed yellow croaker
? Ingredients list? Yellow croaker, ginger, shallots, cooking wine, steamed fish black bean oil, red pepper.
1, a large yellow croaker is cleaned. The black film on the belly, the bones and muscles in the throat and the blood stuck to the fish bones must be cleaned with nails and washed with running water during basic treatment.
2. Then cut a few knives on both sides of the fish to facilitate the taste.
3. Prepare 1 piece of ginger and a handful of shallots, shred the ginger and cut the shallots into sections.
4. Next, marinate the fish. Put some onions and shredded ginger in the belly of the fish, and put some on the back of the fish. Then pour a tablespoon of cooking wine and marinate for 20 minutes to remove the fishy smell.
5. After the fish is salted, find a big plate, put ginger slices and onion segments at the bottom, put yellow croaker on it, and put the remaining ginger shreds on it.
6. Then prepare a small dish and pour in two spoonfuls of steamed fish and soy sauce.
7. Boil the water from the pot, add the yellow croaker after the water is boiled, and put the steamed fish and soy sauce together. Hot steamed fish with soy sauce tastes more delicious when poured on fish.
8. Steam on high fire for 8 minutes. When steaming fish, let's cut some red peppers, half of which is enough. Try to cut them into filaments and tear them off directly by hand.
9. Steam the fish and turn off the fire. First, pinch out the onion and ginger, and then pour out the water in the fish dish.
10, while it is hot, pour in steamed fish soy sauce, add shredded pepper and onion, and pour a spoonful of hot oil that burns until it smokes, and the fragrance will come out immediately.
The delicious steamed yellow croaker is ready, and the meat is tender and not fishy at all.
7. leek rolls
Dough: 300g flour, 3g salt,10g oil and140g cold water.
Stuffing: leek 1 piece, vermicelli 1 piece, 3 eggs, and tofu 1 piece.
Seasoning: salt, soy sauce, chicken essence, pepper, 30 grams of oil.
1, first mix flour, 300g flour, 3g salt,10g oil,140g cold water, and knead the flour until there is no dry flour;
2. Knead a basically unsmooth dough first, and then cover it with plastic wrap for proofing 10 minute. 10 minutes later, three or two times will be particularly smooth. This is also a small skill of kneading dough, and continue to cover with plastic wrap to make it 1 hour;
3. After the dough is ready, we need to prepare the stuffing, 1 leek, clean it first, and then put it on the drying rack to drain the water; 1 vermicelli, heated until soft; 3 eggs, stir evenly for use;
4. Cool the oil in a hot pan, pour in the egg liquid, fry the eggs with chopsticks, and let them cool directly without seasoning;
The water in leek has also been drained. Chop the leek first. Leek can strengthen yang and regulate intestines. You can eat more tonics in autumn, cut them and put them in a bowl.
6, tofu 1 block, diced for use; The fans are also soaked, and the same ones are also chopped for use;
7. Then prepare a big bowl and pour all the ingredients into it. Let's season: salt, soy sauce, chicken essence, pepper, 30 grams of oil, and mix well. Refueling can not only prevent leek from coming out of water, but also keep its color green. After being evenly stirred, standby;
8. Simply knead the dough, then divide it into two parts, roll it thin, put the rolling pin on the bread, roll it up, put your hand on the bread, roll it back and forth from your body, use a little force when rolling, and then pull it back to the position near the chopping board. After several repetitions, the dough will be rolled out.
9. Then spread the previously mixed stuffing evenly, spread it as evenly as possible, leaving a little gap at the edge, and then roll it up from bottom to top. After rolling, it can be divided into several parts or directly put into the pot, depending on the size of the pot;
10, cold water on the pot, fire 15 minutes, out of the pot, cut into pieces, and the roll is ready;
8. cold eggplant
Eggplant, white vinegar, chopped green onion, garlic, cooking oil, chopped pepper sauce, 1 tbsp salt, 2 tbsps sugar, 2 tbsps soy sauce, 1 tbsp balsamic vinegar and 1 tbsp sesame oil.
1. First, cut off the head of the eggplant and cut it in half, then cut it in half. After all, put it in a basin filled with clear water, add 1 spoon of white vinegar for 2 minutes, soak it, put it directly in a steamer, and steam it on high fire for 10 minute to cook it.
2. Now let's cut some chopped green onion and put it in a bowl for later use, then prepare 1 garlic, smash it with a knife, remove the skin, and then cut it into pieces and put it on a plate for later use;
3. Add a little cooking oil after the pan is hot, add minced garlic after the oil is hot, stir-fry until the minced garlic slightly discolors, then add 2 spoonfuls of chopped pepper sauce made by yourself, stir well, and then you can take it out of the pan and put it on the plate;
4. Then add chopped green onion, add 1 teaspoon salt, 2 teaspoons white sugar, 2 teaspoons soy sauce, 1 teaspoon balsamic vinegar and 1 teaspoon sesame oil, and stir evenly for later use;
Now that the eggplant is steamed, let's take it out and tear it into small pieces while it's not hot. This kind of eggplant has meat in the middle and is especially delicious. After all the tears are shed, pour in the sauce just prepared, and then stir it evenly before eating.
The eggplant made in this way is refreshing and delicious. It doesn't need frying or frying. Is less oil healthy? It's delicious and not greasy at all!