#出道吧, Kitchen God Mom #
<h1 class= "pgc-h-arrow-right" > sister-in-law's birthday, Bao Ma spent 350 yuan to make 9 dishes and 1 soup, delicious and delicious, netizens: too hearty</h1>
The other day, my sister-in-law's birthday, my mother called me to tell me to make a hearty dinner to celebrate, at first I was a little jealous, because my mother, hurting my daughter-in-law more than hurting my own flesh and blood. But think about it, there is nothing wrong with this, originally they were all their own families, which vinegar I ate.
Group photo of 9 dishes, 1 soup and 1 egg noodle finished product
So that afternoon I went to the market to buy seafood, cooked food, vegetables, pig trotters, etc., and spent a total of about 350 yuan. After returning, I began to cook soup, pig's trotters, steamed seafood, stir-fried vegetables, etc., and after 1 hour and 30 minutes, I made 9 dishes and 1 soup, plus a bowl of longevity noodles. After doing a good job, it is habitually sent to the social platform, and many online friends see it and say: It's too rich, I really want to be your sister-in-law. Next I will share this 9 dishes and 1 soup with you, how do you see?
< h1 class = "pgc-h-arrow-right" > 9 dishes</h1>
The first course: cooked food three spells 130 yuan (white cut chicken, tiger skin chicken claw, roast goose)
Group photo of 9 dishes and 1 soup part of the finished food
White cut chicken, also known as white chopped chicken, belongs to one of the eight major cuisines in China, one of the Cantonese cuisine chicken dishes, white cut chicken is mainly made of farmhouse chicken and sand ginger, garlic and other ingredients, slow boiling and dipping, dry and cut into pieces. The chicken skin is smooth and boney, light and delicious, and it is not greasy when eaten with sand ginger sauce.
Tiger skin chicken claw is a local snack with full color and flavor, the skin is crispy and tender, full of color, especially tempting, is a Small Dish of Cantonese morning tea and home-cooked wine, the meat palm is rich, the fresh and slightly spicy, the more chewy the more fragrant, the method is mainly made by the chicken feet first fried and then soaked in water for several hours, and then made by and peppercorns, tiger skin, star anise, dried peppers and a little salt brine.
White cut chicken, tiger skin chicken claws, roast goose
Roast goose, is also a traditional Cantonese specialty dish, roast goose is derived from roast duck, it is made of whole goose to defew, goose belly contains marinade, the taste is mellow. Its skin, flesh and bone are connected without falling off, and the entrance is separated, with the characteristics of crisp skin, tender meat, bone aroma, fat and not greasy. Served with sour plum sauce, it is full of flavor and full of fragrant, sour, and tender flavor.
The second course: steamed dragon eel in soy sauce
Steamed dragon eel with soy sauce is a traditional dish with Cantonese characteristics, which is an innovative dish of Cantonese cuisine in recent years, first of all, the white meal is slaughtered and cut into a series of continuous segments, the pan is put into the plate, mixed with soy sauce and other condiments, steamed, because of the shape of the dragon and named the dragon eel. The meat is smooth and delicious, with a rich taste of soy sauce.
Finished steamed dragon eel in soy sauce
【Ingredients】 1 piece of white eel, minced garlic, green onion, tempeh, minced ginger.
【Directions】
1: Blanch the eels with boiling water, then scrape off the epidermal mucus with a knife and cut into about 1 cm segments. In a bowl, add salt, sugar, pepper, soy sauce, rice wine, minced ginger and cooking oil, mix well and place on a plate.
2: Steam in hot water in a steamer for 7 minutes.
3: Add cooking oil, minced garlic, tempeh, ginger, minced green onion, stir-fry, add salt, white pepper, soy sauce, water, boil thick with water starch, pour into the eel, sprinkle with green onions.
The third course: stir-fried winter melon with minced garlic
Winter melon is the most common and low-cost ingredient in life, and you can buy a thick piece for 2 yuan. Winter melon is cool, light and nutritious, can nourish the stomach and reduce stomach fire. Stir-fried winter melon with minced garlic, light and delicious, soft in the mouth, suitable for all ages.
Stir-fried winter melon finished with minced garlic
【Ingredients】: Minced garlic, 1 piece of winter melon.
【Directions】:
1: Wash the winter melon, cut off the skin of the winter melon, change the knife to slice and set aside.
2: Heat a wok, add minced garlic and stir-fry until fragrant, then add winter melon slices and stir-fry until broken, add salt and a little water and cook for 3 minutes.
3: Add a little soy sauce to enhance the taste, stir-fry well and then out of the pan.
Fourth course: steamed sea shrimp with vermicelli sauce
Steamed sea shrimp with vermicelli sauce is a light and fragrant dish, and one of the sister-in-law's favorite dishes. Seafood meat is soft and nutritious, rich in magnesium, calcium, phosphorus, potassium and other trace elements.
Steamed sea shrimp finished with vermicelli sauce
【Ingredients】: 500 grams of nine shrimp, 1 bundle of vermicelli, green onion, minced garlic, minced ginger, minced shallots, tempeh.
1: Cut off the sandbags of the shrimp head in nine sections, open the back, remove the shrimp line, wash and put the bowl, sprinkle with salt, white pepper and cooking oil, grasp well, and marinate for a while. The vermicelli is soaked in boiling water, cut into small pieces, placed in the bottom of the dish, and then arranged into the prawns.
2: Add cooking oil to the wok, pour in minced garlic, minced ginger, chopped shallots, tempeh and stir-fry until fragrant, add oyster sauce, soy sauce, salt, white pepper and starch water to pour the juice onto the prawns.
3: Steam for 6 minutes and then pour hot oil.
Fifth course: stir-fried spinach
Stir-fried spinach, delicious and fragrant. Spinach is actually called "flying dragon dish" in our Chaoshan people. It contains 70 mg of calcium, 34 mg of phosphorus, and also contains a lot of zinc, potassium and so on. However, spinach contains a lot of oxalic acid, and oxalic acid intake will lead to a decrease in calcium utilization, so spinach, whether it is stir-fried or soup, must be blanched first.
Sauté the finished spinach
【Ingredients】: 500 grams of spinach, minced garlic to taste.
1: Wash and cut the spinach into sections and set aside.
2: Bring water to a boil in the soup pot, add salt, cooking oil, pour spinach and blanch the water for 1 minute, drain and drain.
3: Heat a wok, pour in cooking oil, add minced garlic and stir-fry until fragrant, then pour in the spinach blanched in water, add an appropriate amount of salt and stir-fry well.
Sixth course: pig's foot ginger
Pig's foot ginger is a local dish in Guangdong, but also the most distinctive women's tonic, in Guangdong, pregnant women must eat food, because it can warm up, drive away the cold and wind, wake up the stomach delicious, and pig's trotters contain a lot of calcium, that is, nutritious and delicious.
Finished pork knuckle ginger
【Ingredients】: 1000 grams of pig's trotters, 2 pieces of ginger, 2 cloves of garlic.
1: Wash the pork knuckles and crush the ginger and set aside.
2, pig's trotters into the pot, add water, cooking wine, ginger slices blanched water, fished out and washed into the pressure cooker, add diced vinegar to the inside, rock sugar, dark soy sauce, soy sauce, ginger, garlic, a small amount of salt, pure water, catch well.
3: Cover the pot, put on the pressure valve, cook on high heat, reduce the heat pressure for 30 minutes, turn off the heat, and then open the lid after the air pressure is completely down.
Seventh course: Steamed fish head with chopped pepper
Steamed fish head with chopped pepper is one of the most classic steamed dishes in Hunan cuisine, mainly made of minced pepper, large fish head as the main ingredient, tempeh, minced garlic, soy sauce as accessories, the taste is slightly spicy, the meat is delicious. Mainly made for 3 spicy nieces and nephews.
Steamed fish head with chopped pepper
【Ingredients】: 1 fish head, minced pepper sauce to taste, 2 slices of ginger, garlic to taste, tempeh to taste.
1, wash the fish head and chop it into a bowl, add white pepper, ginger slices cooking oil, salt, starch, stir well and marinate for 20 minutes.
2: In a wok, add a little oil, minced garlic, minced pepper and tempeh and stir-fry into the marinated fish head.
3: Steam in a steamer for 13 minutes, sprinkle with green onion and pour hot oil out of the pan.
Course 8: Boiled eggs
Eggs are one of the most common protein supplements in people's lives. According to the customs of the hometown, whether it is the elder or the junior who celebrates the birthday, he must make boiled eggs, according to the parents, there is a beautiful meaning of Najib greeting the auspicious and eliminating evil and dispelling disasters.
Cut the boiled egg into chunks
【Ingredients】: 6 eggs.
1: Wash the eggs.
2: Cool the pot under water, cover the pot and cook for 6 minutes.
3: After cooking, fish out and soak in cool water for a while, then shell, cut into small pieces and plate.
The ninth way: vinegar slip lotus tablets
Vinegar lotus slices are a famous dish in Zhejiang Province, this dish is sweet and sour, delicious and delicious. It is mainly made of young lotus root, soy sauce, white vinegar and salt.
Finished vinegar lotus flakes
【Ingredients】: 350 grams of tender root, minced garlic to taste.
1. Peel, wash and slice the lotus root.
2: Blanch the water in a pot of boiling water for 10 seconds, drain and drain.
3: Heat the wok, add minced garlic and stir-fry, add white vinegar, soy sauce, salt, pure water and mix well, then stir-fry well under the lotus slices.
<h1 class = "pgc-h-arrow-right" > 1 soup</h1>
Carrot Huaishan pork rib soup
Carrot Huaishan pork rib soup is also a traditional Cantonese tonic soup dish, sweet and delicious, rich in nutrients, mainly made of blanched ribs and fresh carrots Huaishan boiled in water.
Finished carrot Huaishan pork rib soup
【Ingredients】: 500 grams of pork ribs, 2 carrots, 1 Huaishan.
1: Wash the ribs, put them in a pot with water, ginger slices, cooking wine and bring to a boil, remove and wash and put them in a casserole dish.
2: Peel, wash, cut into chunks, wash the carrots with hot water, peel and cut into sections.
3: Put into a casserole dish, add a lot of boiling water, cover the pot, bring to a boil, turn low heat and simmer for 1 hour, sprinkle a small amount of salt to taste, you can turn off the heat and get out of the pot.
Plus: Cooked a bowl of egg noodles for the birthday star to eat. It means peace, health, longevity, happiness and fulfillment, and auspiciousness.
Finished boiled egg noodles
Eating longevity noodles on birthdays, in our country, the Han people in china have always had such a custom since ancient times, representing a good wish for the future of people.
<h1 class="pgc-h-arrow-right">弟媳生日，宝妈花350元做9菜1汤，味美好吃，网友：太丰盛了。 What do you think? Leave a message in the comment area to communicate together. </h1>
Hello everyone! I am a food blogger sauce sauce, a love of food like to share after the 90s bao mom, like in the kitchen to pound a variety of food, in the future I will share some gourmet methods, cooking skills, and a variety of ingredient selection skills to everyone, I hope you more support, and finally thank you for reading, welcome to forward, collect, like, pay attention.