Introduction: No one is born to cook, but life makes us have to learn this skill, perennial outside can not eat the meal made at home, and do not want to eat takeaway, you can only try to do it yourself, and then slowly learn, but in fact, sometimes, what to eat is not important, the important thing is that they enjoy the process of cooking this time.
In addition, when I occasionally feel that I am alone in eating alone, I will call a few relatives and friends to come to the house and get together to enjoy the happiness brought by food!
Hello, everyone hello ~ today to share with you a few of the home-cooked food praised by many people, balanced and delicious, very under the rice, the method is particularly simple, the ingredients are also common in our daily life, even the kitchen xiaobai to do it without pressure, very special for the first choice of office workers Yo, like to do hands-on cooking friends let's try it together
【Winter melon duck soup】
-Ingredients and seasonings: duck, old winter melon, barley, amaranth, ginger, tangerine peel, dates, ginger, cooking wine, salt.
-Cooking process:
1, the duck washed and chopped the pieces; the winter melon was brushed with a brush and the skin was cut into pieces; the dates were pitted to leave the meat; the ginger pieces were flattened with the back of the knife; and set aside.
2, barley into the oilless dry pot stir-fry incense, fried barley will not be cold, once you can fry more than a little put aside; barley fried after cooling, with a sealed jar to pack well, when you use a small handful of good.
3: Blanch the duck in cold water and add a few slices of ginger (about 10 grams) and an appropriate amount of cooking wine (about 15 grams) to boil on high heat; after the water is boiled, scoop up the duck meat and rinse with clean water.
4: Put the duck meat in the soup pot and add the washed barley, ciss, tangerine peel, pitted dates and ginger pieces. (Note: Tangerine peel is best soaked in boiling water to soften, with a knife gently scrape off the white inner urn, you can remove the bitterness of the tangerine peel.) ）
5, add about 2000ml of water, it is said that adding a few drops of oil together to cook the taste is more fragrant (winter melon will come out of the water when boiling, pay attention not to put too much water);
6: Turn to low heat and cook for about 1 hour after high heat; open the lid after 1 hour and add winter melon pieces; turn to low heat after high heat and continue to cook for about 30 minutes;
7: Finally turn the heat to a high boil for about 3 to 5 minutes to make the soup thicker and then turn off the heat. (Note: If you feel that there is too much water, you can roll the heat a few times to evaporate the water, and then turn off the heat when the soup becomes thick.) ）
8: Skim off the oil slick first, then add the right amount of salt and mix well, put it out and enjoy it while it is hot!
Winter melon to relieve the heat, old duck nourishment, with barley mustard really have a wet spleen, relieve the effect of heat nourishment, summer more pot these soups are very beneficial, every big, small summer day, but also indispensable winter melon duck soup!
-Cooking tips: the old duck is the kind of relatively small, live one in about 2 pounds, the maximum will not exceed 3 pounds, the thinner the old duck, the better! This old soup is relatively sweet.
【Durian shell stewed pork ribs】
- Preparation of ingredients and seasonings: durian shells, ribs, cooking wine, ginger, salt.
1: Wash the ribs, add cooking wine and ginger to the pot in cold water, and blanch the cooking wine and ginger, and then remove the cold water and set aside.
2. Cut the white urn on the durian shell with a knife, cut it into small pieces, and beware of your hands.
3: Put the ribs into the pot, pour in water (no ribs can be), bring to a boil on high heat and turn to low heat, until the soup turns white and the ribs are fragrant.
4: Add the durian pieces and cook them together until the durian pieces are cooked thoroughly, add salt to taste the pot.
Stewed durian rib soup is a little viscous, very fresh, almost no durian taste, durian can be eaten in this way to clear heat, detoxify, moisturize and nourish the yin before boldly trying.
Everyone knows that durian is a big supplement, should not eat more, but few people know that durian shell is also edible, durian shell soup has the effect of clearing heat, lowering fire, replenishing blood and qi, moisturizing and nourishing yin, etc. In the Cantonese cuisine of the soup water is indispensable and delicious, I think that durian flavor is light can take the appropriate amount of durian stew together.
【Cordyceps flower bamboo thorn chicken leg soup】
-Ingredients and seasonings: one chicken thigh, cordyceps flower, bamboo sun, red dates, goji berries, shiitake mushrooms, corn, dried scallops, cooking wine, salt.
1: Soak the bamboo thorns in light salt water for 15 minutes and then wash, remove the roots and umbrella-shaped head, leaving the middle part.
2: Soak the cordyceps flowers and dried scallops for 10 minutes, wash the mushroom corn and set aside.
3: Add cold water to the pot and add 1 spoonful of cooking wine and ginger to blanch.
4: Add some water to the saucepan, add chicken thighs, shiitake mushrooms, corn, scallops and ginger and simmer for 1 hour.
5: After one hour, add bamboo, goji berries, red dates, cook for another 10 minutes, add the right amount of salt, you can finish.
Chicken leg soup with cordyceps flowers! The whole process does not need to put a drop of oil, the boiled soup is delicious and not greasy, the chicken legs are tender to doubt life, too suitable for lazy people to nourish!
-Cooking tips: The bamboo and cordyceps flowers used are all fungi, oh ~ delicious and not expensive, and it is easy to buy on the market!