Materials:
1. A cucumber
2. Appropriate amount of minced garlic
3. Appropriate amount of vinegar
4. Appropriate amount of salt
5. Proper amount of sugar
6. Proper amount of sesame oil
Steps:
1. Wash cucumber, cut into filaments and put in a bowl for later use.
2. Put the minced garlic into a bowl, add proper amount of vinegar, salt, sugar and sesame oil, and stir well to form a paste.
3. Pour the sauce into shredded cucumber and stir well.
Tips:
1. Cucumber should be shredded as much as possible, which makes it taste better and easier to eat.
2. The proportion of vinegar, salt, sugar and sesame oil in the sauce can be adjusted according to personal taste.
It is best to prepare cold cucumber about half an hour before eating, so it tastes better.
Main course-fish with Chinese sauerkraut
Fish with Chinese sauerkraut is a very classic Sichuan dish. It tastes hot and sour, which is very suitable for winter. Today I'm going to introduce you to a family version of pickled fish.
Materials:
1. Grass carp.
2. Appropriate amount of sauerkraut
3. Appropriate amount of ginger
4. Appropriate amount of garlic
5. Appropriate amount of pickled peppers
6. Appropriate amount of bean paste
7. Appropriate amount of cooking wine
8. Appropriate amount of salt
9. Proper amount of monosodium glutamate
10. Appropriate amount of soy sauce
1 1. Proper amount of sesame oil.
12. Appropriate amount of water starch
Steps:
1. Scales, gills and internal organs of grass carp are removed, washed and cut into pieces for later use.
2. Wash the sauerkraut and cut it into small pieces for later use.
3. Ginger, garlic and pickled peppers are cut into powder for later use.
4. Heat the pot, pour in the right amount of oil, add the minced ginger and garlic, pickled pepper and bean paste, and stir-fry until fragrant.
5. Pour in a proper amount of cooking wine, add sauerkraut and water, add grass carp pieces after boiling, and cook until the fish turns white.
6. Add appropriate amount of salt, monosodium glutamate, soy sauce and sesame oil, stir well, and then thicken with water starch.
Tips:
1. Grass carp can be replaced by other fish, but it is best to choose fresh and tender fish.
2. Different brands of pickled cabbage have different salt content, so it is necessary to adjust the salt content according to the actual situation.
3. Use cold water starch when thickening to prevent caking.
Dessert-mango pudding
Dessert is an indispensable part of delicious food, which can add a sweetness to dinner. Today I'm going to introduce you to a mango pudding that is easy to learn.
Materials:
1. A mango
2. Appropriate amount of gelatin powder
3. Appropriate amount of milk
4. Appropriate amount of sugar
Steps:
1. Peel and core mango and cut into small pieces for later use.
2. Add gelatine powder into appropriate amount of milk and stir well for later use.
3. Put the mango pieces into a blender, add appropriate amount of sugar and milk, and beat into mango paste.
4. Pour the mango puree into the pot, heat it to a slightly hot state, pour in Geely water and stir well.
5. Pour the mixed mango puree into the pudding mold and put it in the refrigerator until it is solidified.
Tips:
1. The amount of Geely powder needs to be adjusted according to the amount of milk. Generally speaking, every 100ml of milk needs to add 1g of Geely powder.
2. The sugar content of mango puree can also be adjusted according to personal taste.
3. You can choose pudding molds with different shapes and sizes according to your own needs.