<h1 class="pgc-h-arrow-right" > Hello, I am Kang Kang's foodie, Kang Kang shares a few home-cooked dishes with you today, and Kang Kang's foodie let's take a look at it! </h1>
<h1 class="pgc-h-arrow-right" > Cordyceps quail</h1>
raw material:
Net quail 3.
seasoning:
5 grams of ginger, 10 grams of green onion, cordyceps, salt and pepper.
Preparation steps:
1. Remove the internal organs and impurities from the quail, wash and clean up; wash the cordyceps with warm water; wash the ginger pieces and cut into slices; wash the green onion and cut into small pieces.
2. Put the pot on the heat, add the appropriate amount of water to boil, add the quail and blanch for a while, then drain the water.
3. Put 2 to 3 cordyceps into each quail, tie it tightly with a rope, put it in a casserole dish, add ginger slices, chopped green onion, salt, pepper and an appropriate amount of water, cook over low heat until the quail is cooked and rotten, then put it out of the pot and put it into a bowl.
< h1 class = "pgc-h-arrow-right" > astragalus goji berry pigeon</h1>
1 pigeon with red dates, astragalus and goji berries 30 g each.
Ginger slices, fine salt, monosodium glutamate, cooking wine each appropriate amount.
1. Remove the internal organs and impurities, wash and clean, blanch in a pot of boiling water for a while, drain and cut into pieces; red dates, astragalus and goji berries are washed.
2. Add pigeons, red dates, astragalus and goji berries in a casserole dish, add ginger slices, salt, monosodium glutamate, cooking wine and an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer until the pigeons are cooked, then you can put the pot and put it in the bowl.
< h1 class = "pgc-h-arrow-right" > steamed pigeons</h1>
2 pigeons with 50 grams of minced pork.
5 grams of ginseng, 1 tsp of salt, a pinch of pepper, 2 tsp of sesame oil, 1 tbsp of cooking wine and vegetable oil, 750 g of broth
1. Remove the internal organs and impurities, wash, blanch in water, drain the ginseng, wash the ginseng, cut into slices, blanch slightly in the water, remove and wash.
2. Put the pigeon, ginseng and cooked pork into a bowl, add salt, clear soup and cooking wine, mix well, cover into the cage, steam for 1 hour over medium heat until the pigeon meat is soft, add pepper and drizzle with sesame oil.
<h1 class="pgc-h-arrow-right" > angelica red date egg pot</h1>
2 eggs, 4 dates, 10 g angelica.
Rock sugar to taste.
1. Wash the angelica and dates, put them in a casserole dish, add two bowls of water and bring to a boil over high heat, then reduce heat and simmer for about 10 minutes.
2. Wash the eggs, cook in a pot of cold water for about 7 minutes until cooked, remove and rinse, peel off the shell and cut into pieces.
3. Put the eggs in a pot of boiled angelica and red dates, bring to a boil over high heat and add rock sugar.
<h1 class= "pgc-h-arrow-right" > egg steamed meat</h1>
3 eggs, 200 grams of minced pork, a little minced shiitake mushroom and a little minced carrot.
12 tsp salt, 1 tbsp oyster sauce, a little cooking wine, 3 tbsp broth, water starch and vegetable oil
1. Wash the eggs, cook them in a pot of cold water, remove the shell, cut it in half, and remove the yolk.
2. Mix the meat with salt, oyster sauce and cooking wine to make balls, stuff into the egg, steam in the steamer until it is tender, and remove.
3. Heat the pot with oil, add minced shiitake mushrooms, minced carrots, salt and clear soup to a boil, add water starch and drizzle on the meatballs.
<h1 class= "pgc-h-arrow-right" > almond steamed eggs</h1>
3 eggs, 30 grams of peeled almonds, 30 grams of diced carrots, 15 grams of pea grains
1/2 tsp each of salt and chicken essence, 1 tsp sugar, a pinch of pepper, 1/3 tsp sesame oil, 1 tbsp water starch and 1 tbsp vegetable oil.
1. Blanch the diced carrots, pea kernels and peeled almonds together, remove and drain the water; add the egg mixture with an appropriate amount of water, fine salt and pepper and stir well, steam in the steamer for about 5 minutes until it is tender, then remove.
2. Heat the pot with oil, add pea grains, diced carrots, almond essence salt, sugar, chicken essence, pepper and stir-fry well, add a little water to boil, hook thin mustard, drizzle sesame oil, out of the pot and pour on the steamed eggs.
Well, today's Kang Kang will share with you here, if you like it, you can collect it, Kang Kang's sharing will definitely not let everyone feel disappointed! Welcome everyone to actively interact with Kangkang! Thank you! Remember to pay attention to the foodie of Kang Kang Oh, Kang Kang will share different foods for everyone every day!