Ingredients: 350g of Spanish mackerel, leek 1 bar, pepper 1 small bar, hot water 1 cup, 30g of vegetable oil, proper amount of salt, and soft dough 1 block.
1. Fresh Spanish mackerel shall be gilled, eviscerated and cleaned;
2. Cut the head and tail for other purposes; Slice two pieces of fish along the spine, and use the fish bones with a little meat for other purposes;
3. Cut off the yellow and soft parts of the fish belly; The blade stands up and scrapes the Spanish mackerel meat from one end to the other; Spanish mackerel has only a few thick main spines, so it is safe to scrape, and there are no small spines in the fish;
4. Scraped fish can be eaten in several bags, which can be stored for 3 days in cold storage and for a long time in freezing; The Spanish mackerel meat in the picture is frozen and then thawed. Although the color is not as tender as fresh pink, the taste and nutrition are not bad at all.
5. Soak a handful of Zanthoxylum bungeanum in hot water to stimulate fragrance, and the amount of water is about150g; The water quantity is adjusted according to the quantity of Spanish mackerel meat;
6. Pour pepper water into the Spanish mackerel meat one by one, and stir it clockwise with chopsticks until the fish is strong and sticky;
7. Wash and chop leeks; The amount of leek can be more or less, according to your own preferences;
8. Put the leek into the Spanish mackerel meat, pour a proper amount of vegetable oil (peanut oil and soybean oil can be used), then sprinkle salt according to the taste and stir evenly to form a delicate and sticky Spanish mackerel leek stuffing;
9. Knead the dough into long strips, cut the dough into pieces, roll it into a round crust with a slightly thinner periphery and a slightly thicker middle, put a proper amount of stuffing on the round crust, or wrap or pinch or squeeze it into a big stuffing jiaozi, cook it in a boiling water pot until the whole belly is bulging and floats to the surface, and then take it out and eat it.
The sauce beef, which is indispensable for the Chinese New Year, is low in fat and nutritious, and has a strong sauce flavor, which makes the beef tendon unique in flavor.
Materials: 2 money tendons.
Seasoning: 2 tablespoons of soy sauce (about 50g), 30g of soy sauce, 50g of soy sauce, 5g of salt, half a green onion, ginger 1 block, cinnamon 1 block, 4 dried red peppers, galangal 1 block, 2 star anise, 4 fragrant leaves and grapefruit peel/block.
1. Soak two tendons of money in cold water for half an hour, and soak as much blood as possible;
2. Seasoning is ready. Sauced beef is soybean sauce. If there is no soybean sauce, it can be called braised beef. Green onions, ginger, cinnamon, star anise, fragrant leaves, dried red peppers, soy sauce, soy sauce and salt are all necessary. Others in the seasoning list, such as Amomum tsao-ko, can be increased or decreased according to preferences;
3. Money tendon into the cold water pot;
4. When the fire is boiling, turn to medium fire and skim off the floating foam;
5. Put the seasoning into the pot;
6. Dip two tablespoons of soybean sauce into the soup, stir a few times to make the yellow sauce dissolve in the soup, turn the soup to a low heat when it boils, cover it and stew for about 1 hour, depending on the tightness of the pot and the taste you like;
7. This is the money tendon that has been soaked for 1 hour for 20 minutes, and has been "attacked" into two meat balls from the original long and narrow shape; Don't take it out, soak it in the soup for at least 3 hours, and then take it out when the soup is completely cooled and the meat is full of flavor;
8. The money tendons that are fished out can be sealed separately in bags and better sliced after being refrigerated in the refrigerator;
9. Beef slices can be eaten directly, or you can make a hot and sour dip to add flavor. Hot and sour dipping sauce: minced shallots, minced garlic, vinegar, soy sauce and Chili oil, and stir well.
Northerners always have a fried fish on their New Year's Eve. The first dish is fried small yellow croaker, which is golden in color, crisp outside and tender inside, delicious and not greasy.
Ingredients: 500g small yellow croaker, egg 1 piece, appropriate amount of flour, a little salt, appropriate amount of white pepper, a little cold water, appropriate amount of vegetable oil and appropriate amount of pepper noodles.
1. The small yellow croaker has its head and viscera removed, cleaned, drained and dried until the surface is dry;
2. Scoop some flour in the bowl, knock an egg, salt and white pepper;
3. Mix well first, the batter is a little thick, it doesn't matter, and then mix with cold water;
4. The mixed batter is slightly thicker and can flow down smoothly with a small spoon;
5. Put the small yellow croaker into the batter several times and mix well; Now put more oil in the pot and heat it;
6. Put a drop of batter into the oil pan with chopsticks. The batter can quickly expand and float, and the oil temperature is appropriate; Put the small yellow croaker wrapped in batter into the oil pan several times, fry until both sides are golden, and then clip it out;
7. All the small yellow croakers are fried, so that the oil temperature will rise again, and the small yellow croakers will be fried again in several times, so that the surface color will be more golden and the skin taste will be crisper. You can sprinkle some chopped peppers on the surface after cooking, which is also delicious.
Hot and sour fungus is appetizing and refreshing, and it is a dish with high appearance rate on the Spring Festival dinner table.
Ingredients: Auricularia auricula 1 bowl, 3 shallots, 3 cloves of garlic, 2 millet peppers, appropriate amount of Chili oil, appropriate amount of vinegar, appropriate amount of soy sauce, a little salt and a little sugar.
1. Auricularia auricula is completely soaked and cleaned;
2. Blanch in boiling water pot 1 min, take out and shower thoroughly with cold water;
3. Chop the shallots, chop the garlic, and cut the millet into circles;
4. Put the shallots, garlic and millet spicy into the bowl, and mix a bowl of juice with vinegar, soy sauce, salt and sugar, the amount can be larger;
5. Pour the juice into the fungus basin, and then sprinkle with Chili oil, which can be eaten at that time, or covered with plastic wrap and refrigerated in the refrigerator for 30 minutes before eating, with better flavor.
Eating too greasy, this fruit salad, sweet and sour, refreshing, can also provide rich vitamin C and plant fiber, refreshing and low in calories.
Ingredients: avocado 1 piece, mango 1 piece, purple cabbage 1/4 pieces, half spherical lettuce, a little salt and a little fruit vinegar.
1. Clean vegetables and fruits, and the variety can be adjusted according to the season and your own preferences;
2. Cut purple cabbage into filaments;
3. Cut the spherical lettuce into thick shreds or small pieces;
4. Peel off the skin of mango and cut off the pulp next to the stone;
5. Change the knife and cut it into thick strips;
6. Avocado is divided into two halves;
7. Cut it on the stone with a knife, take it down, and then cut it into pieces;
8. Put all the ingredients in the salad bowl, sprinkle a little salt, and then pour a little fruit vinegar. Fruit vinegar tastes sweet. If it is not, it can be replaced by rice vinegar, but don't use old vinegar, which has a strong taste and color.
Yam roll, which can be used as a dessert, is a dessert suitable for all ages, with little sugar and no oil, golden and crisp appearance and delicate, sweet and soft interior.
Ingredients: iron stick yam 1 root, 8 pieces of toast, fine sugar 1 0-20g, 20g of milk, egg1piece, proper amount of white sesame (about 20g), and honey (dip) at will.
1. iron stick yam 1 root;
2. Scrape the skin of Chinese yam, cut it into small pieces, put it in a steamer, steam it after a big fire for 10 minute;
3. Steamed yam segments, fresh milk, fine sugar, eggs and toast are ready;
4. Cut off the four sides of the toast slice, and only take the soft one in the middle to make yam rolls;
5. The yam is pressed into fine yam paste, and mixed with a little milk and fine sugar; White sugar is adjusted according to taste; Milk only plays a little role in moistening and melting white sugar and bonding yam mud, and should not be too much;
6. Toast slices are rolled into thin slices with a rolling pin. Toast should be soft and moist, and it can't be rolled into thin slices if it is exposed to air for too long and is seriously short of water.
7. The yam mud is spread on the bottom of the toast slice;
8. Roll it up from bottom to top. The yam mud has strong plasticity. Adjust the shape of the roll by hand. Glue the tail end of the roll with a little egg liquid and press the joint below.
9. Put the toast yam roll in the broken egg liquid and roll it until the whole body is full of egg liquid;
10. Pick up the yam roll by hand and dip both ends in white sesame seeds;
1 1. spread tin foil in advance in the baking tray, and put the toast yam rolls with egg liquid and sesame seeds at both ends in the baking tray;
12. preheat the oven in advance, fire at 200 degrees for about 25 minutes, and extend it for a while if you want to eat more crispy skin;
This sweet and sour pork ribs is an oil-free version, without frying or frying, even without putting a drop of oil. It is simple and easy to make, and it tastes sweet and sour.
Materials for cooking ribs: 400g of ribs, half a green onion, 2 star anise, ginger 1 piece, 2 Amomum villosum, and a handful of pepper.
Sweet and sour materials: based on the same spoon: white sugar 1 spoon and a half, salt 1/3 spoons, 5 spoons of soy sauce (the dosage is adjusted according to the color of soy sauce), 3 spoons of rice vinegar (put twice) and cold water 10 spoon.
1. 820g spareribs, washed and boned;
2. Boil the ribs in a cold water pot and take them out with a colander;
3. Take another pot, pour hot water, put the ribs into the pot, add the green onion, ginger slices, star anise, pepper and Amomum villosum, turn the water to low heat and stew slowly;
4. After about 40 minutes, the ribs are 9 minutes cooked;
5. Remove the ribs;
6. Sweet and sour juice: Take the same spoon as an example, white sugar 1 spoon and a half, salt 1/3 spoon, 5 spoons of soy sauce (the dosage is adjusted according to the color of soy sauce), 2 spoons of rice vinegar (put twice) 1 spoon in the bowl juice, and the other spoon is poured in before taking out, with cold water/kloc.
7. Pour the sweet and sour juice into the pot, then put the ribs into the pot, mix them evenly with the sweet and sour juice, boil over medium heat, turn to low heat, cover and stew for 5 minutes;
8. When stewing ribs, take half a spoonful of starch, add 3 spoonfuls of cold water and mix well;
9. When the soup in the pot is reduced, pour a little vinegar along the side of the pot;
10. Pour the starch slurry into the pot and collect the juice;
1 1. Just take it out of the pan or sprinkle some white sesame seeds.
The golden red soup of the sauce duck is hung on the meat, and the light color can attract people's appetite. It is a good home-cooked dish.
Ingredients: Duck 1 200g, soy sauce, salt, sugar 1 spoon, a little cooking wine, two cardamom nuts, two Amomum villosum, two star anise, two slices of pepper 1 pinch, two fragrant leaves, fresh ginger1piece, and eight cloves of garlic.
1. A duck with faded hair, blanched in a cold water pot;
2. You can pour hot water on the duck with a spoon, so that it can be heated evenly;
3. Start another pot, put all the seasonings in the pot and boil the water; When boiling water, you can clip out the hairs on the duck with tweezers, and ignore the hairs that are too small;
4. Put the duck into the pot. If the pot is small, you can chop off the duck neck and feet in advance, so that you can cover the pot cover;
5. Cover the duck, simmer for 3 hours, turn over every half hour, and pour the soup on the surface of the duck for 5 minutes with a spoon;
6. In the last half hour, with a small fire, pour the soup on the duck's body and stomach with a spoon, and turn off the fire when there is little soup left; After cooling, cut into pieces, and pour the remaining soup on the surface of the duck pieces. The taste and color are good!
I put quail eggs in this braised pork. With the addition of quail eggs, the meat is not so tired, nutritious and delicious, and looks beautiful, which is super delicious.
Ingredients: 500 grams of pork belly, 24 quail eggs, 20 grams of vegetable oil, 20 grams of rock sugar 1 teaspoon, 20 grams of white wine, appropriate amount of salt, several cloves of garlic, 2 pieces of ginger 1 piece and star anise.
1. Clean the pork belly with skin and cut it into pieces with a thickness of two centimeters;
2. Pour some oil into the wok, a handful of rock sugar, and stir-fry the caramel color on medium and small fire;
3. Pour the pork belly into the pot and stir fry, and stir fry the fat in the meat;
4. Put the star anise, garlic and ginger into the pot, continue to stir fry, pour a little white wine, stir fry evenly, let the wine evaporate and take away the fishy smell of the meat;
5. Pour hot water along the edge of the pot, cover it, and simmer for 30 minutes;
6. Cooked quail eggs are peeled and poured into the pot, then a little salt is added and simmered for about 30 minutes;
7. Collect juice, leave a small amount of soup, and attach it to the surface of meat and quail eggs. It looks good and tastes good!
You must eat a fish. The yellow croaker is tender and does not need too much seasoning. Just steam it and pour it with steamed fish soy sauce. It is so fragrant and tender that people can't stop chopsticks. The last splash of hot oil stimulates the taste of chives and shredded ginger, which is the finishing touch.
Ingredients: Pseudosciaena crocea 1 piece
Seasoning: 25g of steamed fish and black bean oil, 20g of vegetable oil, ginger 1 piece, 2 shallots, 20g of cooking wine.
1. Yellow croaker scraped scales, gills and internal organs, especially to clean up the black membrane in the abdomen; Prepare a piece of fresh ginger;
2. Cut the ginger into 2 mm thick elephant eye pieces;
3. Use a sharp knife to pull three knives obliquely on both sides of the fish body, and pulling obliquely and vertically by the rabbi can increase the heated and tasty area;
4. Ginger slices are inserted into the knife edges on both sides of the fish; The fish belly and gills are also stuffed with ginger slices, and then a little cooking wine is poured; Ginger slices and cooking wine have the effect of removing fishy smell;
5. Put into a steamer or hot water steamer, and adjust the time according to the size of the fish, 10- 15 minutes; The steamer I used 1 10 degree 15 minutes;
6. Prepare some minced chives and shredded ginger when steaming fish; After the yellow croaker is steamed, pour out the fish soup, pick up a few pieces of ginger on the surface, evenly sprinkle the minced chives and shredded ginger on the fish, and then pour the hot vegetable oil; Finally, pour steamed fish and soy sauce.
This dish is based on cabbage and oily tofu, and pork belly slices are stewed with slow fire 15 minutes. The soup is delicious, the meat is crisp and rotten, fat but not greasy, and the crispy, fragrant, soft and glutinous meat melts in the mouth.
Ingredients: pork belly 1 strip, oil tofu 1 bowl, several slices of Chinese cabbage.
Marinated meat: 2 star anise, 2 tsaoko, 4 fragrant leaves, cinnamon 1 piece, a few cardamom, 5g salt, and clove 1 pinch.
Stewed meat ingredients: half a green onion, ginger 1 piece, 3 star anise, 3 fragrant leaves, several cardamom, several tsaoko, 3 grams of salt, proper amount of soy sauce and hot water.
1. One pork belly, cleaned;
2. Bake the cured meat with a small fire and slightly scorch it to give a fragrance, break it into pieces, and marinate it with pork belly for 8 hours;
3. Boil the marinated meat pieces in a cold water pot. It doesn't matter if there are some minced meat materials on it. It's more tasty with it. If you really don't like it, you can scrape it with a knife and cook it in the pot.
4. When cooking meat, put the stew into the stew pot, because the soup of the stew is still needed, so don't have too much salt;
5. Pour a proper amount of water into the saucepan, put the boiled meat into the soup after boiling, cover it, and simmer for about 1 hour with low fire. Chopsticks can easily penetrate the thick meat, turn off the fire, and take out the meat when it is soaked in the soup;
6. Prepare the bottom of the dish when stewing meat: cut the cabbage with leaves and help, tear the small mouth with oil tofu, prepare a wide and deep bowl, and put the cabbage and oil tofu flowers in the bowl;
7. Slice the meat that is cool to warm. If the knife is good, cut it into 2 or 3 mm thick pieces. If the knife is poor, cut it thicker and try to be even.
8. First sift the stew juice to remove the residue, pour the broth into the cabbage oil tofu, and spread the pork belly slices on the surface; Sending into a steamer, 100 degree for 25 minutes; After steaming, it is the legendary "Suzhou-made meat", which is fat but not greasy, thin but not firewood, and melts in the mouth, soft and fragrant.
This is a classic northern dish, which is not difficult to make. It pays attention to the original flavor of wolfing down. It is taken from the essence of native chicken and sweet potato powder, and it tastes particularly fragrant. It is not exaggerated, not greedy. This dish is really delicious!
Ingredients: half a chicken, soaked mushrooms 1 bowl, sweet potato vermicelli 1 large, 3 green garlic, a little oil, half a green onion, 2 ginger 1 piece, 2 star anise, Amomum villosum 1 piece, and pepper 1 pinch, with fragrance.
1. The chicken is chopped into small pieces, and the sweet potato vermicelli does not need to be soaked in water, and the amount is optional; Spices are also prepared;
2. Soak the dried mushrooms with cold water in advance to squeeze out the water; This is a bowl of mushrooms in Inner Mongolia. It's my first time to eat them, and the taste is crisp and tender. Can also be replaced by dried mushrooms such as Agrocybe aegerita;
3. Pour a little oil into the wok, and pull the spices into the wok for a few times to smell; Pour the chicken pieces into the pot, because there is little oil, so turn to low heat and stir fry. After the chicken skin shrinks a little oil, pour wine, soy sauce, soy sauce and salt to remove the fishy smell and adjust the color to taste;
4. Add a proper amount of hot water, pour the dried mushrooms into the soup after the fire is boiled, turn to low heat, cover and simmer slowly;
5. When the rotten meat soup is fresh, cut the sweet potato vermicelli into sections about 20 cm long, and put it directly into the soup without soaking in water. Cover the vermicelli and simmer for 15 minutes;
6. The vermicelli is full of broth, soft and full of flavor. Put the green garlic into the soup and mix it for a few times to turn off the heat; Bring the pan to the table and eat!
Today, this dish, tomato and beef, two common ingredients, collide together, which constitutes a simple delicacy. Drinking a bowl of sour and refreshing appetizers and moisturizes.
Ingredients: 500g of sirloin, tomato 1 piece, 4 slices of ginger, a little salt, coriander 1 piece, and a little oil.
1. Cut the brisket into large pieces and soak it in water for two hours, then soak the blood out, and then cut it into small pieces;
2. Blanch the bleeding foam in a cold water pot and clip it out for later use;
3. Cut the tomatoes into small pieces, leaving a small part to be used when cooking, and slice the ginger;
4. Pour a little oil into the wok, stir-fry the tomatoes into soup, and add a proper amount of hot water;
5. Put the ginger slices into the pot;
6. Pour the beef pieces into the casserole, cover them, and stew them on low heat until the beef is rotten;
7. The electric cooker I used uses the function of "old fire soup", which lasts for 4 hours at a fixed time, but actually takes a little more than 3 hours;
8. After the meat is rotten, put a small part of the tomatoes in the pot, add a proper amount of salt, cover and stew for about 15 minutes;
9. Sprinkle the parsley section after the pan.
This dish is really clear at a glance, and the whole cowpea can be seen. The cowpea is not cut into sections, only boiled in water, and then put on a plate, and then steamed in the pot, which is not oily or greasy, but also appetizing.
Ingredients: cowpea 14 root, appropriate amount of meat stuffing, a little chopped green onion, starch 1 tablespoon, appropriate amount of soy sauce, a little salt and a little cold water.
1. Clean a handful of cowpeas;
2. Add chopped green onion, a tablespoon of starch, soy sauce, salt and a little cold water to the meat stuffing;
3. Stir in one direction;
4. After the water boils, blanch the cowpea for one or two minutes, change color and soften, and let it pass through cold water;
5. Take a cowpea and make a circle from one end, just like we tie a rope, but leave space in the middle;
6. Wrap the remaining cowpea around the knotted knot, which is a knotted cowpea;
7. Play the cowpea festival and put it in the plate;
8. Fill the meat stuffing in the center of cowpea, so that the meat stuffing can be implemented, so that the steamed meat is full;
9. Put the plate in the steamer, cover it, put it on fire, steam it for about 8 minutes after SAIC, and turn off the fire; Sprinkle a little minced chives after cooking, and put a red pepper ring if you can eat spicy food, which looks good and adds a little spicy taste.
Eat more meat, eat more vegetarian dishes to clear away heat and scrape oil, which is really better than meat. Children's vegetables have the fragrance of mustard, but the taste is much better, the skin is green, the heart is white, sliced or diced, and the green and white are beautiful; The fragrance is crisp and a little bitter, and even picky children have no resistance to it.
Ingredients: Ercai 1 plate, ginger 1 piece, a little oil, a little salt, and a bowl of hot water.
1. Wash the children's vegetables;
2. Split it in half, and then cut 1 and 2 knives respectively; The smaller one is cut into 4 pieces, and the bigger one is cut into small pieces across the board;
3. Shred ginger;
4. Pour a little oil into the wok, and stir-fry the shredded ginger into the wok for fragrance;
5. Put the children's vegetables into the pot and stir fry 1 min;
6. Add a little salt, 1 bowl of water, cover it, and boil it over high fire.
Mushroom rape, small rape is green and lovely, and it is a big blooming flower with thick and burnt mushrooms. Although it is a vegetarian dish, it tastes delicious.
Ingredients: Lentinus edodes 10, 6 rape.
Seasoning: oyster sauce 1 0g, soy sauce 1 5g, starch10g, clear water150g, sugar 5g, salt1g, chopped green onion1pinch.
1. The root of rape is flattened, and the handle of mushroom is removed, leaving only the mushroom umbrella;
2. Rape is split in half;
3. Boil a pot of water, put a few drops of oil and a little salt after the water boils, and take out the rape after blanching. The cold water can keep the rape crisp and green;
4. The rape is placed on the plate, with the roots facing outwards and the leaves in the middle, showing a flower shape;
5. Oyster oil10g, soy sauce15g, clear water100g, chopped green onion and white sugar into the pot, and mushrooms into the pot. After the fire is boiled, turn to low heat, cover and stew the mushrooms.
6. The shiitake mushrooms are completely cooked, and the juice is collected, and the shiitake mushrooms are clipped out and placed on the rape leaves;
7. Mix the starch and salt evenly with 50 grams of water, put it in a clean pot, cook it on low heat, and gently push it clockwise with a spoon until the starch paste becomes completely transparent;
8. Pour the starch paste on the rape, and a dish of fragrant vegetarian dishes without oil and salt can be served perfectly.