Ingredients: a middle piece of herring, a winter bamboo shoot and appropriate amount of mushrooms.
Ingredients: egg white, cooking oil, cooking wine, salt, monosodium glutamate, raw flour and water starch are taken from one egg.
Production: first, cut the fish in half, remove the bones and skins, obliquely cut into thin slices, put them in a bowl, mix them with salt, monosodium glutamate, egg white and raw flour, and put them in the refrigerator for about half an hour; Water-soaked mushrooms are sliced, winter bamboo shoots are peeled and sliced, boiled in boiling water with a small amount of salt for about 2 minutes, fished out and soaked in clear water until cool.
Put the pan on the stove, pour in a proper amount of cooking oil, when it is heated to 30%, put the marinated fish slices into the oil pan one by one, fry until the two sides are light yellow, take out the drained oil and put it in a plate for later use; Leave a little oil in the pot, heat it, add shredded ginger to stir-fry the fragrance, then stir-fry the soaked winter bamboo shoots and mushroom slices in the pot for about 2 minutes, then take them out for later use. Pour a little oil into the pot, add cooking wine, water, salt and monosodium glutamate, and when boiled, add water and raw flour to cook them into a thin paste, immediately put the fish slices, winter bamboo shoots and mushroom slices together.
Comments: The fish fillets of this dish are white, fresh, salty and refreshing at the entrance. It is a delicious spring dish with rich nutrition, full color and fragrance. When cooking this dish, it is better to slice the fillets with oblique slices, so as not to damage the tissue of the fish.
-Spring seasonal home cooking cabbage and soybean oil package
Ingredients: Chinese cabbage (or baby dish) mushrooms, about 6 fried tofu bubbles.
Ingredients: stock soup (one bag of sparerib soup or chicken soup is available in the supermarket, and it is better if you have chicken soup at home), scallion, shredded ginger, chicken powder, salt, sesame oil, cooking oil and one green garlic (cut into filaments).
Production: break the Chinese cabbage into small pieces by hand, cut the soaked mushrooms into small pieces (the water for soaking mushrooms is reserved for later use), cut the fried tofu into thick shreds, and soak the fried triangular tofu in warm water for later use; Heat the oil in an iron pan, first put the pieces of mushrooms and scallion into the oil to stir-fry until fragrant, then put the shredded ginger into the pot to stir-fry, and finally put the Chinese cabbage into the pot to stir-fry, until the Chinese cabbage is weak, add the water soaked in mushrooms and broth, cover the lid and stew for 5 minutes, after the Chinese cabbage is cooked, add salt and chicken powder, stir-fry evenly, then put the cut thick fried bean curd into the pot, stir-fry and cook for a while.
Lotus root and soybean sparerib soup
Materials:
Pork ribs, lotus root, soybean, jujube, coriander powder, salt, cooking wine, chicken essence, broth, onion, ginger slices, soy sauce, pepper and edible oil.
Practice:
1. Wash the ribs and cut them into sections. Peel the lotus roots, wash them and cut them into pieces.
2. Ignition in a pan, add oil. When the oil temperature is 50% hot, pour in the ribs and stir fry. Cook in cooking wine, soy sauce, broth, pepper, onion, ginger, soybeans, salt and lotus root. After the pan is over, pour it into a casserole, stew until the meat is separated from the bone, and sprinkle with coriander powder when taking out.
Features: delicious, fragrant and nutritious.
Tip every day: Lotus root has the effects of nourishing the heart and calming the nerves, nourishing the spleen and astringent the intestines.
5 "Huangqi ribs soup"
[raw materials]
500 grams of pork ribs, 50 grams of soybeans, 0/0 pieces of jujube/kloc, 20 grams of Huangmao, 20 grams of medulla tetrapanacis, ginger slices and salt.
[method]
(1) Wash pork ribs and chop them into pieces; Wash soybeans, jujubes and ginger; Clean radix astragali and medulla tetrapanacis, wrapping with gauze, and package.
(2) Add water into the pot, boil it with medium fire, add ribs, soybeans, dates, ginger and medicine bags, cook for 2 hours with slow fire, remove the medicine bags, and season with salt.
[Features]
Rouxiang soup is fresh, and you can drink soup, meat, soybeans and jujubes.
14 "The Nutritive Recipe of 100 Kinds of Vegetables" contains white gourd, zucchini and their recipes.
wax gourd
Wax gourd is available all year round, with oil green, green, white and other varieties, and most of them are green in the market.
Many melons bear fruit in spring, summer and autumn, but wax gourd grows in winter, hence its name.
Wax gourd is the most effective vegetable food in summer, which can cure swelling and facilitate urination. It is suitable for hypertension and obesity.
According to modern medical scientists, its pulp contains plant fiber, which is quite beneficial to the stomach.
Wax gourd contains a lot of vitamin B and plant fiber. It can relieve summer heat, quench thirst and produce fluid, and prevent heatstroke.
Zucchini
Jiegua, also known as hairy melon, is a southern fruit and vegetable, and it is one of the nutritious melons. Eating more in summer can prevent colds or help to recover quickly.
Fresh zucchini, full of dense fuzz, and with yellow flowers on its pedicel, should be picked with a uniform and young body, which is particularly tender. You can choose a melon-shaped one for stewing soup.
Zucchini contains a lot of vitamins B, C and cellulose. Can prevent colds, clear the stomach, and facilitate urination.
1> Baked rice with wax gourd and dried tangerine peel
Ingredients: wax gourd1000g, light duck (about 750g) 1/2, shredded ham100g, 3 mushrooms, 4 dried tangerines1/,3/4 teaspoons of salt and sugar1/.
Practice: Peel and pulp the wax gourd, cut it into large pieces, and put the melon skin up at the bottom of the deep dish. Soak mushrooms in soft water, remove pedicels and shred, while soak dried tangerine peel, scrape off pulp and shred. Wash the duck, drain the water, pan it until it turns golden brown, take it out and put it on the surface of wax gourd, add shredded ham, dried tangerine peel and mushrooms, steam it for 0/hour, pour out the original juice, add juice, bury it and pour it on the duck, and serve.
2> Braised zucchini with Yao Zhu
Ingredients: 750g, 2 yaozhu, shredded lean meat100g, 3 mushrooms, a little shredded ginger.
Juice materials: light soy sauce 1.5 teaspoon, sugar 1/2 teaspoon, and proper amount of raw flour.
Practice:
1. Scrape off the skin of Cucurbita pepo, wash the open edge, insert the Cucurbita pepo with a thick needle, put down the boiling oil and fry it, then take it out and dry it for later use.
2. Soak the scallops and tear them into shreds, and soak the mushrooms to remove the stalks and shred them. Heat a red pot, stir-fry shredded ginger in oil, stir-fry shredded pork, add shredded scallops and mushrooms, add appropriate amount of water, add zucchini, cover with slow fire and simmer for about 15 minutes, and bury the juice with the original juice. Serve.
3> Yuntui wax gourd clip
Ingredients: 960 grams of wax gourd, 40 grams of cloud leg, 3/4 teaspoon of raw flour.
Practice:
1. Peel the wax gourd, wash the pulp, cut it into inch-long cubes, and cut a crack from one side of the melon skin.
2. Slice the cloud legs.
3. Take a piece of wax gourd, put it in a piece of cloud leg, put it in a dish, and steam it in water until the melon is soft and transparent (about 1 hour).
4. Pour out the juice of the steamed melon, add raw flour and water into the pot to form a glass shape, and pour it on the melon.
4> Soybean sweet slub melon
Ingredients: 640g of Cucurbita pepo, 2 slices of ginger, 50g of soybean 1 tree, 80g of sweet bamboo and a little salt.
Practice:
1. Peel and wash the zucchini, cut the edge, and cut oblique knife lines on the surface of the zucchini, but do not cut it off. Stir-fry soybeans in a white pot, wash them in cold water and set aside.
2. Soak the sweet bamboo and hold it. Wash and shred the onion. Add 2 tbsps of oil and saute ginger slices, put down the zucchini and fry until both sides are slightly yellow. Add soybeans and water cups and a half, stew until zucchini and soybeans are full, add sweet bamboo and cook for 5 minutes, season with salt, and finally sprinkle with shredded onion.
1 Steamed Duck with Ginkgo biloba in Sichuan cuisine
characteristic
Duck meat is white and oily, and the meat is crisp and delicious. It also has the effects of nourishing yin and stomach, promoting diuresis to reduce swelling and relieving asthma and cough.
raw material
One duck (about1000g). Ginkgo biloba 200 grams. 500g of cooked lard, 2g of pepper, 5g of cooking wine10g, 20g of chicken oil10g, 20g of clear soup, 0g of ginger10g of onion10g, 3g of salt, 2g of pepper, monosodium glutamate and soup/kloc-0.
manufacturing process
1, Ginkgo biloba is smashed and shelled, cooked in boiling water, peeled off the skin, cut off both ends, removed the heart, then dropped the bitter water with boiling water, fried in a pig oil pan and fished out for later use.
2. Wash the duck, slaughter the head and feet, wipe it evenly with salt, pepper and cooking wine, add ginger and pepper, steam it in a cage for about 1 hour, and take it out. Pick ginger onion and pepper, chop them from the back bone with a knife, clean the bones, put them into a bowl, and trim the bowl.
3. Dice the remaining duck meat, mix it with Ginkgo biloba and put it on the duck breast. Pour in the original juice, add the soup, steam it in a steamer for about half an hour until the duck meat is rotten, and turn it into a plate.
4. Mix clear soup in the pot and add chicken oil. Cooking wine, salt, monosodium glutamate, pepper, water bean powder, thicken, put lard, and hang white juice on duck meat.
2 "Mincai Ginkgo Taro Mud /news/shownews.asp? NewsID= 1460
Basic characteristics: simple and economical materials, sweet and delicious, the most suitable for dessert.
Basic materials:
Ginkgo biloba (22 Liang), areca taro (about 1.5 Jin), onion (three), rock sugar (62 Liang) and clear water (two cups).
Number of visitors:
Production process:
1, remove the shell and clothes of Ginkgo biloba, wash, add crystal sugar and clear water and cook for a cup, pick up Ginkgo biloba and keep it in sugar water.
2. Peel and wash the betel nut taro, cut into large pieces, steam it in water, and press it into chopped taro while it is hot.
3. Heat wok, add four tablespoons of oil and saute shallots, discard them, add chopped taro, add sugar water little by little, stir-fry until chopped taro is soft and smooth, and serve with ginkgo biloba. You can put it in the freezer and freeze it or eat it while it is hot.
3 "Stewed Duck with Ginkgo biloba"
Features:
Tonify kidney, nourishing yin, nourish stomach, inducing diuresis to reduce swelling, relieving asthma and relieving cough, and has certain auxiliary therapeutic effect on nocturnal enuresis and enuresis in children.
Raw materials:
White duck 1 bird, Polygonatum odoratum 50 g, Ginkgo biloba 50 g, Glehnia littoralis 10 g, aniseed 5 g, onion, ginger, soy sauce, cooking wine, salt, honey and rock sugar each 10 g, and proper amount of cooking oil.
Making:
1, wash the duck, evenly spread honey inside and outside, and fry it in hot oil until golden brown; Fill the duck with Polygonatum odoratum, Ginkgo biloba, Glehnia littoralis, onion, ginger and crystal sugar, and put the duck in a big casserole. Ducks must be cleaned up, their hair removed, their internal organs removed and washed, and there are materials inside and outside, in order to taste thoroughly cooked.
2. Add oil to the wok, heat it, add onion, ginger, aniseed and salt, stir fry until fragrant, pour soy sauce, cooking wine and water, boil it, pour it into the casserole, and simmer the casserole for 90 minutes.
Features:
Fresh, fragrant, salty, delicious, rotten meat soup thick, delicious.
24 "Roasted Eggplant"
Raw materials:
One eggplant, one tomato, one onion, two cloves of garlic, one ginger, eggs, starch, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper and sugar.
Knife skill:
1, cut eggplant into hob blocks, cut tomato into pieces and shred onion.
2. Shred ginger and pat garlic with a knife (the industry calls it rotten garlic).
Making:
1, add half a catty of oil to the pot and heat it, and the eggplant will be pasted (half an egg, and the rice flour will be mixed into a paste) and fried into golden brown.
2. Take out and pour out the remaining oil, leaving a little oil in the pot, add shredded onion and ginger, rotten garlic to the wok (stir-fry), add eggplant, add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar in turn, and add half a bowl of water and tomato pieces. Just burn it thoroughly.
Features of this dish: it is suitable for rice.
25 Braised Eggplant
Materials:
2 long eggplants, pork belly 1 00g, pepper 1 piece, 5 cloves of garlic, proper amount of oil, 2 tablespoons of soy sauce, 2 tablespoons of sugar1spoon and 2 tablespoons of wine.
Practice:
1, vertically cut eggplant into 4 strips, then horizontally cut into sections, and shredded pork belly.
2. Slice the pepper and smash the garlic.
3. Heat the oil, fry the eggplant in the pot and pick it up immediately.
4. Put two spoonfuls of oil in the pot, first saute the pepper and garlic, then add the shredded pork and stir-fry until it becomes discolored, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take it out of the pot.