Living a life is like tasting food, always after the smoke and fire of time, the sweetness will slowly brew, and the harvest always needs to be soaked with hard water, to steam, to boil, and will leave the nutrition of wisdom in the heart. Foodie Xiaobian is committed to recommending high-quality food to everyone, so that everyone can make food. Strengthen physical exercise, pay attention to supplement nutrition, and ensure adequate sleep and rest to enhance resistance.
Emerald shrimp
Ingredients: 1/2 kg of shrimp, 1 cucumber, ginger, garlic, cooking wine, sugar, salt, chicken essence, water starch
Wash the shrimp and set aside, slice the ginger and garlic and set aside, bring the water to a boil in the pot and then put in the ginger slices, then pour the shrimp in and add 1 spoonful of cooking wine to remove the fish.
The blanched shrimp is removed from the shrimp line and shelled, leaving only the last section of the tail shell. The cucumber is peeled for aesthetic purposes, then cut into sections and inserted with chopsticks to remove the heart and insert it into a hole.
Insert the shrimp into the cucumber segments one by one and insert them with a shelled shrimp tail, which is why this section of shrimp tail shell is used.
After pouring a small amount of oil into the pan and sautéing the minced ginger and garlic, put in the skewered shrimp. Use a spatula to gently push and stir-fry evenly, rather than stir-frying up and down, otherwise the shrimp will fall out of the cucumber.
Add half a spoonful of salt, half a spoon of sugar, half a spoon of starch and a small amount of chicken essence, pepper, add 5 tablespoons of water to the sauce, pour on top of the shrimp and quickly stir-fry over high heat.
Osmanthus dried scallops
Ingredients: 25 grams of cooked dried bees, 3 eggs, 20 grams of shredded winter shoots, 20 grams of shredded mushrooms, 20 grams of shredded Jinhua ham, 20 grams of shredded pork belly, a little coriander, 10 grams of shredded green onion, 5 grams of shredded ginger, 2 grams of salt, 1 gram of chicken powder, a little white pepper powder, 10 grams of rice wine, cooking oil to taste
Pour the dried scallops into the egg bowl and mix the egg mixture with the dried scallops. Put a little salt in it, add chicken powder, add a little pepper, pour in a little sake.
Heat a wok over high heat, pour in an appropriate amount of cooking oil and pour in the ingredients. Stir-fry the ingredients thoroughly, then remove from the pan, cool the cooked ingredients for 1 minute and pour into the egg mixture bowl.
Heat the wok again, add a little bottom oil, pour in the egg liquid when the oil temperature is 40% hot, then turn the heat up, stir-fry evenly to get out of the pan, and then the yard plate can be out of the pan.
Three-color steamed eggs
Ingredients: 1 salted duck egg, 1 peeled egg, 2 eggs, edible oil to taste, salt to taste, flavor to taste, chives to taste
Beat the eggs with a little cooking oil and a little salt. Add an appropriate amount of warm boiling water and stir well, cut the peeled eggs and duck eggs into small pieces.
Place in a ceramic bowl and pour in the beaten egg mixture. Close the lid. After the steamer water is boiled, steam on medium heat for 12 minutes, then simmer for 5 minutes after turning off the heat.
A few drops are extremely fresh, sprinkle a little green onion and serve. Three-color steamed eggs are more suitable for sending porridge in summer, and are rich in nutrition, but it should not be eaten more at a time to avoid indigestion.
Food is life, life is the story, like the like plus attention thank you.