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.
Yu eating, 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" > sauerkraut bean blossom</h1>
Ingredients: 500 grams of bean blossoms, 30 grams of crispy soybeans 40 grams of diced pickled sauerkraut 10 grams of diced chili peppers 10 grams of diced ginger, 6 grams of salt 4 grams of chicken essence 3 grams of monosodium glutamate 2 grams of pepper
method
1. After the bean blossoms are made, heat them over low heat and set aside.
2: Cook the soybeans in oil, pickle sauerkraut, pickled chili peppers, and dice the pickled ginger and set aside.
3, use medium heat to boil the bean blossoms, you must pay attention not to wash the bean blossoms, and then transfer them into the nest plate.
4: Put oil into the pot, stir-fry the pickled sauerkraut, pickled peppers and diced ginger on high heat to taste the flavor, add the rest of the seasonings, add the crispy soybeans, and pour into the bean blossoms.
<h1 class="pgc-h-center-line" > kimchi steamed mushrooms</h1>
Ingredients: Half a bowl of kimchi (about 150g); a handful of enoki mushrooms (80g); 1 green pepper; a handful of green onions (I used the leaves of the shallots)
1. Prepare the main raw materials required
2: Cut off the roots, spread out, soak in clean water for a while, and then rinse with running water several times
3: Wash the mushrooms, drain and place on a plate
4: Cut the kimchi into fine cubes
5: Cover the diced kimchi with kimchi juice on top of the mushrooms
6: Put into the steamer, bring the water to a boil over high heat, turn to medium heat for about 3 minutes, and take out
7: Pan, a little bit of cooking oil, sauté the green pepper and minced green onion
8, after adding a little boiling water, a little raw soy sauce, the fire can be turned off
9: Pour the soy sauce juice on the steamed kimchi mushrooms
<h1 class= "pgc-h-center-line" > multi-bacterial stir-fried chicken</h1>
Ingredients: 7 shiitake mushrooms, 7 mushrooms, 1/2 Qingyuan chili pepper, 1 chicken breast, 3 slices of ginger, 4 cloves of garlic, 1 g of white pepper, 2 g of salt, 1/2 tablespoon of dark soy sauce, 2 tbsp of oyster sauce
1. The fungi are divided into four.
2: Cut the chicken breast into dice the size of the thumb cap
3: Heat the oil in a pan
4: After the chicken is cut, add white pepper, salt and 1/2 tablespoon of dark soy sauce and marinate for a while.
5: Slip the diced chicken and ginger garlic until the diced meat turns white. Fish out.
6, under the fungus, stir-fry over low heat, cook some water appropriately.
7: Add chicken, add oyster sauce, stir-fry and add diced chili peppers in Qingyuan. Turn it over for another 5 seconds to start cooking
<h1 class="pgc-h-center-line" > spring bamboo shoots white mix chicken</h1>
Ingredients: 1 baby hen (weighs about 500 grams), spring shoots 75 grams, rice wine 20 grams, green onion 20 grams, ginger 10 grams, soy sauce, 20 grams, vinegar 15 grams, sesame oil 20 grams, monosodium glutamate 2 grams, refined salt 5 grams, sugar 7.5 grams.
Directions: 1: Clean the chicken, put it in the broth, add shao wine, green onion and ginger, cook until eight ripe, fish out and batch its meat into thin slices. Remove the roots of the spring shoots and cook them in the soup.
2: Remove and cut into thin slices. Mix soy sauce, vinegar, sesame oil, monosodium glutamate, salt and sugar into a marinade. Blanch the bamboo shoot slices in the broth for 3 minutes, drain the water, then pour in the chicken slices and heat them slightly, mix the bamboo shoot slices with the marinade while hot, place them on the plate, put the chicken slices on top, pour the marinade and serve.