When it comes to food, I can't control my mouth, Chinese food is diverse, there are many kinds, just like the stars in the sky can't be counted. Different seasons have different cuisines, spring spring rolls, steamed spring buds, summer cold noodles, mixed vegetables, autumn harvest, boiled bud rice, winter lamb noodles, hot pot, stew, etc., there are many, many more delicacies, here I will not enumerate.
As the saying goes: "To be able to eat is a blessing", I think this statement is very reasonable, people live a lifetime to eat and drink, we work hard every day to earn money, is not it to be able to eat and drink enough? Eating is a simple thing, eating is just to meet our own physiological needs, we have to eat both full and well, so we have to eat every meal carefully.
With the improvement of living standards, people's standards for three meals a day have also increased, and everyone has higher requirements for the color, aroma and taste of food while eating, so food is also called food. But we in the pursuit of color and flavor at the same time but also pay more attention to the nutritional collocation and safety of food, now the life network is developed, many urban young people in the eating aspect in order to be faster and more convenient, many times will call takeaway to solve, in my opinion, or personally at home to do our favorite food, eat safer and more comfortable, we are enjoying the process of making food is also a pleasant mood, there will be someone who will say, will not match or will not cook, then Xiaobian is to help everyone solve the problem, Every day to share with you a simple and fast hand, nutritious and comprehensive cuisine, come and follow the footsteps let's learn together!
Snowflake chicken soup
material:
500 grams of chicken, 15 grams of snow lotus, 75 grams of dang ginseng, 7 grams of Eshen, 500 grams of coix seeds, 50 grams of ginger, 50 grams of green onion, 3 grams of salt
method:
1. Cut the ginseng and snow lotus into sections about 4 cm long and cut the ginseng into pieces, pack it in a gauze bag, and tie it tightly.
2. Hui Ba Ren washed with water and then packed the mouth with a gauze bag. After the chicken is slaughtered, it is dehaired, dissected and washed, and cooked with the wrapped medicine bag.
3. Wash and cut the ginger and green onion into sections, put them in a pot, and first boil the soup over a low flame. Heat the chicken for 2 to 3 hours, cut into cubes, place in a bowl, remove the cooked coix kernels, pour into a bowl and season.
Dried oysters stewed loofah
Loofah, dried oysters, green onion, ginger, garlic, salt, cooking oil
1. Soak the dried oysters in water for 10 minutes, wash the loofah, remove the outer skin and cut the hob pieces, put it in water, add an appropriate amount of salt and soak.
2. Cut the green onion, slice the ginger and garlic, put the oil in the pot, heat it, pour the ginger, onion and garlic and fry until fragrant.
3. Put the loofah pieces into the pot and stir-fry for 1 minute, add the dried oysters and stir-fry for 1 minute, pour the dried oysters into the pot, simmer for 3 minutes, and then season with salt.
Spicy peppercorn chicken
1 yellow chicken, 200 grams of pumpkin, 1 green shoot, 100 grams of flower pepper, 10 dried red peppers, 5 green onions, 5 slices of ginger, 4 tablespoons of old dry mother tempeh hot sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 500ml of boiling water
1. After washing the flower peppers, soak them in water for 30 minutes, then pour off the water, then pour in the water for another 30 minutes.
2. After the three yellow chickens are eviscerated and washed, cut into small pieces and drained. Peel the pumpkin and cut into small pieces. Peel the green shoots and cut into small pieces. Cut the green onion into segments. Slice the ginger.
3、. Pour in the oil, when it is 70% hot, add the green onion and ginger to fry until fragrant, pour in the chicken nuggets and stir-fry with a spatula, stir-fry for about 5 minutes, add the flower pepper and dried red pepper and stir-fry for 2 minutes.
4. Pour in the old dry mom tempeh hot sauce, sugar and salt, stir well and pour boiling water (water is level with the ingredients), cook for 5 minutes on high heat, then pour in the pumpkin and green shoots and stir well, continue to cook for 5 minutes, until the soup is slightly dry.
Hawthorn jerky
1000 grams of lean pork, 100 grams of mountain plants, 250 grams of vegetable oil, 15 grams of sesame oil, 15 grams of ginger, 25 grams of green onion, 3 grams of peppercorns, 20 grams of cooking wine, 10 grams of soy sauce, 1 gram of monosodium glutamate, 25 grams of sugar
1. De-ribbed the lean pork and wash it. The mountain plant is washed away from impurities and broken. Wash the ginger shallots and cut into ginger slices and shallots.
2. Add an appropriate amount of water with 50 grams of mountain plants, boil on the fire, cook the lean pork under the bottom to six ripe, fish out the meat to cool and cut into 5 cm long thick strips.
3. Use soy sauce, ginger, green onion, cooking wine, peppercorns to mix the meat strips well and marinate for about 1 hour, drain the water, put the wok on the fire, heat the oil, put the meat strips into the frying, fish out yellow, drain the oil, slightly fry the 50 grams of sandalwood under the pot, then pour the dried meat into the pot, stir-fry repeatedly, roast over low heat, add sesame oil, monosodium glutamate, sugar and evenly put the pan on the plate.