We often say this dish tastes like mom.
In fact, the smell reminds us of our mothers.
Ask yourself, I’ve definitely complained about my mom’s cooking before.
Why this again?
It tasted terrible, salty and unpleasant.
From then on, I left my mother and began to miss her.
There is one dish that cannot be surpassed in everyone's heart, and that is mom's specialty dish.
Mother's scent accompanies us through childhood, growing up, and getting older.
What’s your mom’s dish that you’ll never forget?
Let's take a look at delicious home-cooked meals.
1. How to make fried snow peas [Materials] Ingredients: 150 grams of snow peas.
Seasoning: 3 cloves of garlic, appropriate amount of cooking oil, salt, and a little chicken essence.
[Practice] 1. The original parts are ready; 2. Wash the snow peas and chop the garlic; 3. Add an appropriate amount of oil to the wok, add minced garlic and stir-fry until fragrant; 4. Stir-fry the snow peas until they change color; 5. Add in
Salt and mix well; 6. Add chicken essence and mix well; 7. Add a little water or stock to melt the salt, immediately turn off the heat and take out the pot; 8. Finished product.
[Tip] 1. Hollandaise needs to be stir-fried over high heat until it is transparent and shiny before it becomes tender; 2. Because snow peas don’t have much water, adding salt may not melt them.
You can add a little water to melt the salt; 3. When stir-frying vegetarian vegetables, it is important to use garlic to make it fragrant.
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2. How to stir-fry celery with cashews and lilies [raw materials] Ingredients: celery (is this celery?), cashews, lilies, and a little onion.
Ingredients: salt, water starch (a mixture of water and starch) [preparation] 1: Soak the lilies for half a day in advance.
2: Select the lily, select the black part or trim it with scissors.
3: Wash the celery and cut off the edges of the skin with a silk slicer.
4: Cut diagonally into sections.
5: Boil water in the pot, add celery and blanch for 1 minute.
6: Take out and let cool.
[Exercise]: 1: Heat the pot, pour oil, and fry the cashews until golden brown.
2: Heat up another pot, pour oil, add chopped green onions and stir-fry until fragrant.
3: Add blanched celery.
4: Add lily.
5: Add fried cashews.
6: Add appropriate amount of salt.
7: Stir fry and add the prepared water starch.
8: Stir-fry until the surface of the celery is covered with even and crystal clear juice, add an appropriate amount of chicken powder, and remove from the pan.
9: Serve.
[Warm Tips]: 1. If the celery is old and feels hard on the skin, you can use a peeler to peel it off to make it taste more tender.
2. Fry cashews over medium-low heat.
It's easy to burn when the fire is strong.
3. Use water starch to thicken the gravy, but not too thick. Try to add as much as possible. Too thick will affect the appearance. A thin layer will give you the best feeling of being crystal clear!
3. How to make cold cucumber strips [raw materials] two cucumbers, an appropriate amount of garlic powder, two spoons of salt, two spoons of sugar, 5g of light soy sauce, 30g of balsamic vinegar, 20g of sesame oil, an appropriate amount of chicken essence, an appropriate amount of pepper, and a little pepper sauce (not required)
Not necessary if you like spicy food).
[Practice] 1. Wash two tender cucumbers; 2. Peel the cucumber and cut into small strips, and cut the garlic into powder; 3. Put the cucumber and garlic powder into a transparent bowl, add two spoons of salt, mix well, and cover with a lid
Marinate for 15-20 minutes (you can put it in the refrigerator in summer); 4. When you see that the cucumber has been marinated in more than half a bowl of water, filter out the pickled cucumber water, add two spoons of sugar, and mix in 5 grams of light soy sauce and 30 grams of Zhenjiang.
Balsamic vinegar, 20 grams of sesame oil, chicken essence, pepper, marinate for 10-15 minutes before serving.
[Tip] 1: Be sure to choose fresh and tender cucumbers, preferably green-skinned, slender ones with very rough particles on the surface.
There are no big seeds in the middle of this kind of cucumber, and the texture will be very crisp and refreshing; 2: Be sure to marinate it with salt and minced garlic first.
The salt tastes good, the water has come out, the garlic has been sterilized, and the cucumber is peeled and cut into small pieces to make it easier to taste; 3: The brine added for the first time must be filtered out, so that the cucumber will not taste salty; 4: Salt water
After pouring, add plenty of sugar.
After the second pickling, the taste of the cucumber will become sweeter; 5. The soul of cold dishes lies in the sauce, so the proportion of ingredients given above is relatively accurate, and the variety of seasonings should not change.
For example, soy sauce must not be changed into soy sauce or other soy sauce.
Personally, I prefer Zhenjiang balsamic vinegar. It tastes better when used as cold dishes than Shanxi vinegar.
Shanxi vinegar is relatively sour, but tastes astringent when eaten raw.
Of course, if you prefer Shanxi vinegar, that's your personal preference.
4. How to make mustard and sour fungus [Materials] Black fungus, mustard oil, refined salt, white vinegar, brown sugar, coriander [Practice] 1. Soak the fungus in water and wash it.