(CCTV Finance "Go Home to Eat") In the hot summer, it is a great pleasure to come to a popsicle or a cold drink. However, for people with spleen and stomach disharmony, these cold and delicious delicacies can only be viewed from a distance and cannot be eaten. As the saying goes, stomach disease is "three points and seven nutrients", and the conditioning of the spleen and stomach is very important. Today, the kitchen of "Home to Eat" is privately customized for people with spleen and stomach differences, and two dishes are specially prepared for the spleen and stomach. The spleen and stomach are comfortable, the heart is steadfast, and you can also enjoy the cold and delicious taste of the hot summer!
Send you a "flower" of broccoli
Broccoli is known as the "crown of vegetables", which not only has high nutritional value, but also is a good product for strengthening the brain and bones, supplementing the spleen and stomach. The Grandmaster chef made an emerald chicken ball with broccoli and chicken today. Although broccoli is ordinary, it is very delicate to handle. After the broccoli is changed to a knife, it is washed with salt to remove the green insects hidden in the broccoli; then blanch the broccoli with water that has blanched the chicken to combine the animal oil and vegetable grease; when blanching the water, put more salt to make the broccoli taste in a short period of time. Finally, the blanched broccoli is placed on the bottom of the plate, like emerald holding the slippery chicken, and it is absolutely enjoyable to eat every bite in the mouth.
Another sea bass
The dish brought by officer Liu, a folk master, today is specially improved for people with spleen and stomach discord. The perch has a sweet and flat taste, which has a very good tonic effect on people with weak spleen and stomach and poor digestion. The general practice of sea bass is steaming, and today's folk masters use the method of gongbao to make sea bass, which will definitely bring different feelings to the taste buds. Cut the sea bass into cubes and stir-fry with chili pepper and peanut rice, the color is red and attractive, the chicken is smooth and tender, the peanut rice is crisp, and the rice Xiao Er just wants to accompany a bowl of rice at this time, eat enough.
Emerald chicken balls
Ingredients: Chicken thigh Broccoli Carrot Egg Corn Starch Shallot Ginger Garlic Salt Sugar Oyster Sauce Dark Soy Sauce Pepper Cooking wine Oil
method:
1. Chicken thighs are boneless, cut into slices of meat and blanched in water;
2. Minced garlic, sliced ginger, chopped green onion into sections, carrots cut into flower shapes, set aside;
3. Change the broccoli to a knife and wash it with salt;
4. Add egg white, salt, pepper, cooking wine, corn starch and oil to the chicken and stir well;
5. Add salt to the water blanched chicken, then blanch the broccoli and plate it;
6. Take a small bowl and add oyster sauce, water, sugar, soy sauce and corn starch to make the soup;
7. Pour oil into the pot, add chicken, garlic, ginger, carrots and green onions, drizzle with soup and stir-fry evenly.
Kung Pao fish cubes
Ingredients: sea bass Egg fried peanut rice Corn starch Dried pepper Pepper Onion Ginger Garlic pepper noodles Pepper Salt Sugar White vinegar Soy sauce Red oil Cooking wine
1. The fish is deboned and stabbed, cut into thumb-sized cubes;
2. Put the chopped fish in a bowl and marinate with cooking wine, salt and pepper;
3. Beat the eggs, add corn starch, oil and mix well, and pour the marinated diced fish into it;
4. Slice garlic and ginger, dice green onion, cut dried chili pepper into sections, set aside;
5. Pour oil into the pot, wait for the oil temperature to be 70% or 80% hot, fry the diced fish, fry until golden brown and fish out the oil control;
6. Take a small bowl and add salt, cooking wine, sugar, white vinegar and soy sauce to make the soup;
7. Leave the bottom oil in the pot, add dried peppers, peppercorns, add ginger, garlic, pepper noodles, appropriate amount of water, just mixed soup, water starch, green onion;
8. Add the diced fish, add red oil, peanuts and rice and stir-fry evenly.
Fishbone broth
Ingredients: Sea bass Tofu Coriander Shallots Ginger Salt Pepper
1. Fry the fish bones in a frying pan;
2. Add ginger slices and water to a boil;
3. Add salt, pepper and tofu;
4. Chop the parsley and shallots, place them at the bottom of the bowl and put the fish soup into the bowl.