Make cooking more happy, let people who can't cook do it, let people who can cook do it, and cook with the most important people.
Eating is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind.
At this point, Chinese have too much to say. Back in the distant past, we have heard that "the people take food as heaven.". Until now, "China on the tip of the tongue" is a household name. What we pin on food is not only the enjoyment of the taste buds, but sometimes more of the memories brought by the taste. And the food itself also carries the most rustic and powerful healing effect.
Whether it is a wanderer who is lonely and wandering in a foreign land, a white-collar worker who is chased by the tense and urgent rhythm of life, or a little girl who is in pain because of the frustration of love, it seems that she only needs a hot delicacy, which instantly brings a warm current of warmth in the cold wind and cold rain.
Three meals of tea and rice, clothes of the four seasons. Together, they have created a place called home, people gather because of food, people do not disperse, home is there, fireworks in the world, and the flavor is always there. Next, I will share with you some home-cooked methods to make the home more flavorful!
<h1 class= "pgc-h-center-line" > lean meat mixed with flour skin</h1>
Ingredients: 500 g pork (lean) 100 g, cucumber 50 g, tahini 10 g soy sauce 10 g vinegar 10 g salt 2 g mustard 3 g green onion 3 g vegetable oil 10 g
method:
1: Wash the powder and cut into wide strips and put it in a bowl; use cold boiled water to mix the tahini and add salt; mix the mustard with water to form a paste and heat it in a metal spoon, and set aside after flavoring.
2: Cut the meat into thin strips, stir-fry with oil and green onion and soy sauce; wash the cucumber and cut into thin strips.
3: Pour vinegar, tahini, mustard, cucumber shreds and stir-fried meat on the flour skin in turn, mix and eat.
<h1 class= "pgc-h-center-line" > spicy fish</h1>
Ingredients: fish, cellar chili pepper 200 g, rapeseed oil 200 g. 500 ml beer, 10 g coriander, 10 g green onion.
method
1. Clean the fish inside and out and change the knife edge. Absorb moisture with kitchen paper. Let stand for 20 minutes
2. Fry in hot oil until the fish is tightened and yellowish, then remove and set aside. Stir-fried cellar rotten peppers.
3. When the moisture is slightly dry, add beer or mineral water. Bring to a boil over high heat, add the fried fish, reduce the heat to simmer, and collect the juice.
< h1 class = "pgc-h-center-line" > vegetable balls</h1>
Ingredients: spinach (other vegetables are also OK); steamed buns, eggs; salt; white pepper; sesame oil; starch;
1: Wash the spinach. Boil water in a pot, put the spinach in, and blanch the water. Scoop out control dry, rinse and squeeze dry.
2: Chop the spinach. Add salt, white pepper and sesame oil. Stir to combine.
3: Remove the cold steamed bun from the refrigerator. (Preferably refrigerated, not too dry, too loose, easy to cut) Cut into thin slices. Finely dice.
4. Sift through the steamed buns and sift off. Remove the whole bun and remove the scattered bun crumbs. Spinach balls.
5: Roll the spinach balls in the starch. Place in the egg mixture and wrap the egg mixture. Place the spinach balls in the bun and wrap them all over the body.
6: 70% oil temperature, put in the steamed buns. Fry until golden brown and remove.
7, when the oil temperature rises, put it all in, re-fry once, fish out the oil control can be
<h1 class= "pgc-h-center-line" > assorted silver buds</h1>
Ingredients: 250 g of mung bean vegetables. 20 grams of carrots, 10 grams of coriander stalks, 20 grams of shiitake mushrooms, 20 grams of winter shoots, 10 grams of sesame oil, 4 grams of refined salt, 2 grams of chicken powder.
1. Wash the mung bean vegetables, quickly blanch the water, then fish it into the cool boiling water to cool it, and control the water for later.
2. Wash the parsley stalks and cut into small pieces.
3. Wash the carrots, peel them, cut them into thin strips, blanch them, cool them, and control the water.
4. Shred shiitake mushrooms, blanch in water and cool.
5. Cut the winter shoots into strips, blanch the water and cool.
6. Put the processed main ingredients together, add salt and marinate for 10 minutes, control the water, and then add chicken powder and sesame oil to mix well.