Some time ago, I happened to see a variety show, and I was very impressed by that issue, because they made a dish in the show that was beyond my brain - large intestines wrapped bananas!
Many friends may know that the large intestine wraps the small intestine, and what is the strange combination of this large intestine bag banana? Seriously, this kind of operation and collocation is also my head back...
I am a person, although A little curious, if I am not interested, I am not willing to try, but if it is related to the study of food, then greet it, as long as it is delicious, I am willing to try.
Just like the other day, a colleague of mine in Dalian said that the stir-fried celery with shredded potatoes is really delicious. I went home and tried to fry it twice, and it tasted really good. I had never thought of putting these two things together and stir-frying them before, but this dish looked fresh, and when we went to people's homes, it was a common home-cooked dish. So, sometimes try it out and you may have unexpected gains!
Perhaps, we are accustomed to the inherent CP of the food world, tomatoes are king with eggs; peas must be refreshing with carrots; potatoes must be accompanied by beef to be fragrant... Such a combination is good, but only the alternative arrangement and combination between different foods can stimulate our taste buds and produce a wonderful taste response, don't think they don't match, you haven't tried, how do you know that there is no fate between them?
Today's compilation album is some dishes that everyone may think is impossible to match together, look strange, and eat fragrant dishes! From cold dishes and hot dishes to desserts and soups... Come and change your family's traditional recipes!
Words plum fragrance hand peeling bamboo shoots
Ingredients: 500 grams of fresh bamboo shoots, 75 grams of nine-made plum
Seasoning: 1 cinnamon, 2 fragrant leaves, 3 tsp salt (15 g), 5 tsp sugar (25 g)
method:
1) Wash the fresh shoots and cut off the old roots, cut a knife from the middle vertically, divide the shoots into two, and then cut them in half.
2) Pour water into the pot (the amount of water can be over the bamboo shoots), after the water boils, add fresh bamboo shoots, cook for one minute and then fish out, in order to remove the astringency of the bamboo shoots.
3) Take another pot, add the incense leaves, cinnamon, plums, salt, sugar, and blanched bamboo shoots, then pour in water (the amount of water can be more than the bamboo shoots), bring to a boil on high heat, cover the lid, turn to medium heat and cook for about 20 minutes.
4) After cooking, soak the bamboo shoots in spice water, and when all have cooled, move them to the refrigerator refrigerator and taste better after soaking for 24 hours.
Super wordy:
**Bamboo shoots are a very good food, low in fat, low in sugar, and contain more fiber. Eating bamboo shoots regularly can promote intestinal peristalsis, help digestion, improve food accumulation, and solve the problem of BM, which is a good partner for weight loss.
**Spring is the season when a large number of bamboo shoots are officially listed. There are many methods of bamboo shoots, used to stir-fry vegetables, make soups, etc., and this dish I recommend is a cold dish and a snack. The taste is very refreshing, sweet and sour, and it is good to use as an appetizer or to degrease after a meal.
**Plum is an indispensable spice for this dish, after soaking the plum, its slight sweet and sour taste is fully integrated into the bamboo shoots. The amount of plums is appropriate for people. Nine-made plum can be bought in supermarkets, and the effect of cooking is very good. Not anything mei can be used to do ha.
**A long soak is a necessary step for this cold dish, if the indoor temperature is high, it must be refrigerated in the refrigerator. Even if you can't finish eating it at one time, you can continue to put the bamboo shoots back into the soup to continue soaking, and then take them out of the refrigerator the next time you eat. But remember to use clean chopsticks.
Stir fry chicken with mango sauce
Ingredients: 1 piece of chicken breast, 1/2 mango, 3 g minced garlic, 6 mint leaves
Seasoning: 1 tablespoon (15ml) of olive oil, white pepper (2 g), salt (2 g)
1) Peel and cut the mango into small cubes in a blender to form a mango puree and set aside.
2) Mint leaves are chopped and placed in mango puree together with minced garlic, add white pepper (1 g), salt (1 g), olive oil and mix well.
3) After the chicken is boiled in a cold underwater pot, skim off the foam and continue to cook on low heat for about 8 minutes. After cooling, tear the meat into strips the thickness of the little finger.
4) Heat the pan and pour in the oil, heat on high heat, let the oil 50% hot, add the chicken strips, fry over medium heat until the chicken changes color, about 2 minutes or so, sprinkle the remaining white pepper and salt and stir-fry well.
5) Drizzle the mango sauce over the fried chicken and mix well.
**If you don't like the taste of olive oil, you can skip the olive oil, and the taste becomes a pure fruity aroma, which I personally prefer to eat.
** When frying chicken, put a small amount of oil on it, fry over medium-low heat, there will be a crispy taste, but do not fry for too long, 2 minutes is longer enough, otherwise the chicken will be fried too hard, affecting the taste.
**This dish can be eaten as a slimming dinner, which is both delicious and satiety.
Vinegar-roasted vegetables
Ingredients: 2 potatoes, 1 eggplant, 1 carrot, 6 cloves of garlic
Seasoning: 1 tablespoon (15ml) of black vinegar, 20ml of olive oil, 1/2 tsp salt (3 g), 1/3 tsp italian mix vanilla (2 g)
1) Wash and peel the potatoes and cut into 3cm-sized pieces, wash and cut the eggplant into 4cm-sized chunks, wash and peel the carrots and cut into 2.5cm-sized chunks, and mince the garlic.
2) Mix the balsamic vinegar, olive oil, salt, chopped vanilla, potatoes, eggplant, carrots, minced garlic into a container and mix well, spread the baking tray with tin foil and brush the surface of the tin foil with oil, lay the mixed vegetables flat on the baking sheet, cover with tin foil, put in the middle of the oven, 200 degrees, bake for 20 minutes.
3) Peel off the tin foil and bake for about 15 minutes.
**Black vinegar is relatively sour and can be added according to your own taste.
**Minced garlic is best not omitted, garlic and black vinegar will have a unique flavor after mixing.
**Italian vanilla can also be replaced with other dried vanilla spices available at home.
**Eggplant is cut larger than potatoes, carrots are cut a little smaller, because the order of ripening is eggplant, potatoes, carrots.
Stuffed squid with olive cheese
Ingredients: 1 squid cone, 6 olives, 2 slices of bacon, 20 g red bell peppers, 1/4 onion, 1 clove of garlic, 5 g of fragrant, 150 g of cooked rice, Fetta Cheese
Seasoning: 200 g tomato sauce, 30 ml of white wine, 50 ml of light cream, 1/2 teaspoon of white pepper (about 3 g), 1 tsp salt (5 g)
Ingredients for tomato sauce: 1 canned peeled tomato, 1/4 onion, 1 clove of garlic, 1 fresh basil, a pinch of pizza grass leaves, 1 slice of parsley leaf, 1 tablespoon of olive oil (15 ml), 1 teaspoon of salt (5 g), 1/2 tsp of white pepper (about 3 g), 2 tsp sugar (10 g)
To prepare the tomato sauce:
1) Peel the onion and garlic and chop it into strips, cut the fresh basil into strips, open the canned tomatoes and chop the tomatoes inside.
2) Put olive oil in the pot, when the oil is 50% hot, add onion, minced garlic, sauté until fragrant, add crushed tomatoes, then add basil, pizza grass leaves, add salt, white pepper, stir-fry well, cook over low heat to thicken (about 20-30 minutes).
To prepare the olive cheese stuffed squid:
1) Tap the olive oil with the back of a knife, take out the kernel, leave only the olive meat, and then cut into small rings, bacon and cheese are cut into 1cm wide slices and small cubes, red pepper cut into small pieces, fragrant, onion, garlic are cut into minced, squid barrel washed, remove cartilage, set aside.
2) Put the bacon slices directly into the pot without pouring the oil, reduce the heat, sauté the oil and add the onion, minced garlic, sauté to make the aroma, put it into the bowl, then in the bowl, add the red pepper grains, olive oil, cheese, light cream, rice, flavor, then add salt, white pepper, mix well.
3) Mix the mixed filling, use a spoon to brew into the squid tube, when the filling is filled to 4cm away from the squid mouth position, do not fill the filling, then use two toothpicks to cross the mouth to seal the mouth.
4) Take another pot, pour in the tomato sauce, bring to a boil on high heat, add the squid barrel and pour in the white wine, immediately cover the pot lid, turn the heat down and simmer for 3 minutes, turn over and simmer for another 3 minutes.
5) Then, remove the squid cone, cut into appropriate rings and serve with tomato sauce.
**When filling the squid cylinder, try to fill it as tightly as possible, so that when cutting the squid ring, the rice is not easy to disperse. In addition, do not be greedy to fill the filling too full, and leave a suitable distance at the seal to prevent the squid from expanding when heated and spilling the rice.
**Fetta Cheese, native to Greece, has a shelf life of 12 months and should be refrigerated. It can be purchased in large supermarkets or Western seasoning counters. It can be used for cooking or directly eaten.
**Since Peigen has oil, there is no need to add oil and sauté. In addition, be sure to stir-fry the bacon oil thoroughly, and then pour in the onion and minced garlic, which can make the aroma more intense.
**Olive oil, available in supermarkets. Pitted, salty, a little light astringent. It is generally used to make salads and side dishes. It can also be eaten directly, and the more you chew, the better. Many people also like to eat it with red wine and cheese.
Tea aroma stewed indiscriminately
Ingredients: 2 pig's trotters, 500 grams of ribs, 8 chicken wings, 1 yam, 1 carrot
Ingredients: 4 green onions 4 slices of ginger a little Pu'er tea 2 dried chili peppers 15 peppercorns 2 star anise, 2 licorice root 1 slice, 1 grass fruit, 2 fragrant leaves 3 tablespoons oyster sauce (45 ml), 1 teaspoon salt (5 g)
1) Chop the pig's trotters and wash them. Wash the ribs and chicken wings. Wash the green onions and cut into sections. Ginger washed and sliced.
2) Pack the peppercorns, star anise, licorice, grass fruits and fragrant leaves into a spice box. Then put the Pu'er tea into another spice box. (If there is no seasoning box, you can replace it with a gauze bag)
3) Peel and wash the carrots and yam and cut into chunks.
4) Pour water into the pot, heat to a boil, add the pig's trotters, ribs and chicken wings and blanch until they change color, then continue to cook for 1 minute. Rinse off foam from the surface of the ingredients with water.
5) Pour the rinsed pork trotters and ribs into the pot (no chicken wings), pour water over the surface of the ingredients, cover with a lid, heat and boil over high heat, if there is any foam, skim off with a spoon.
6) Add shallots, sliced ginger, 2 spice boxes and chili peppers, cover and simmer for 40 minutes, add chicken wings and simmer for another 20 minutes, finally pour in carrots and yam pieces, add oyster sauce and salt and stir well, then simmer for another 10 minutes.
**This dish is the signature dish of a restaurant near my home, eat once felt good, and then asked the owner to come to the square, slightly modified, the taste is good.
**When peeling yam, be sure to wear gloves to avoid mucus seeping out of yam and causing itchy skin.
**When cutting yams, put them in clean water with the cut to avoid contact with air and cause oxidation and blackening.
**To stew this dish, you must first put the pig's trotters and ribs, and finally put the chicken wings. Chicken wings are easy to cook, otherwise put together, chicken wings will soon break up.
**Putting in Pu'er tea can degreas the meat, but also have a faint tea aroma, in addition, you can also color the soup, without making soy sauce.
**In addition to carrots and yams, you can also switch to potatoes, taro, pumpkins and other vegetables according to your preference, but you must master the heating time of vegetables Ha.
Chocolate ginger bread
Ingredients: 180 grams of high gluten flour, 20 grams of low gluten flour, 2 grams of turmeric powder, 40 grams of old noodles, 40 grams of brown sugar, 3 grams of salt, 2 grams of dry yeast, 10 grams of ginger juice, 120 grams of water, 20 grams of butter
Excipients: chocolate beans 20 g
1) Accurately weigh each material, rub out the ginger foam with a scrubber and squeeze out the ginger juice for later, and the butter is placed in advance at room temperature to soften.
2) Mix all the ingredients except butter together, put it into the cooking machine, knead into a basic dough without obvious dry powder; speed up the kneading speed, when the surface of the dough becomes smooth, has a certain degree of gluten, can pull out a thicker film, add butter.
3) Knead the butter into the dough repeatedly, when the butter is completely absorbed, speed up the kneading speed until it is fully expanded, and finally knead the chocolate beans evenly into the dough.
4) After the dough is rolled round, put it in a large container, seal it well and start the first fermentation; when the dough expands to 2 times the original size, poke the hole on the surface of the dough with your fingers, and the hole neither retracts nor collapses, indicating that it is good.
5) Move the dough to the board, tap the exhaust, divide into two pieces equally, knead and seal to relax for 15-20 minutes.
6) Roll out the four corners of the loose dough, turn over, fold the four corners in pairs and knead them tightly, forming a square.
7) Shape the finished bread, put it on a baking-resistant tarpaulin, seal it, and start the final fermentation.
8) When the dough swells to 2 times its original size, sprinkle a thin powder on the surface of the bread and cut it with a sharp blade.
9) Preheat the oven at 210°C in advance, and the baking tray will be preheated together; the decorated bread and the tarpaulin will slide together on the hot baking sheet and quickly close the oven door. Bake for 15-18 minutes.
**Chocolate beans should be used to use roast-resistant chocolate beans, ginger powder can not be put.
**It is fine to leave it at room temperature during fermentation, because roast-resistant chocolate beans, although resistant to roasting, melt quickly in a humid and hot environment.
**Sharp knives, such as double-edged razors, are used at the cutting edge.
**Bread made with old noodles has a stronger expansion and a better taste. Therefore, this old noodle, everyone can use it as often as the old soup, and strive to carry it forward into a new heirloom.
**The old noodle approach looks here Ha:
1) Mix all the ingredients (50 grams of high gluten flour, 35 grams of water, 0.5 grams of dry yeast, 1 gram of salt) into a basic dough, mix all the ingredients thoroughly by kneading, cover with plastic wrap and let stand for 20 minutes.
2) Let the dough continue to knead and beat, knead until it is expanded, leave unfolding flat for 2 hours, then fold it twice and ferment for another hour.
3) After about 3 hours of fermentation, the old noodles can be used, but it is best to seal and refrigerate overnight, and the remaining part can be frozen and stored, and then used next time.
Tomato cabbage ball soup
Ingredients: 1 handful of cabbage, 100 grams of minced meat, 1 tomato, 1/2 cucumber, 4 scallops, 1 egg, 3 slices of ginger
Seasoning: 1/2 tea of cooking wine is (3ml), 1 tablespoon of light soy sauce (15ml), 1 teaspoon of dark soy sauce (5ml), 1/4 teaspoon of white pepper (1 g), 1 teaspoon of salt (5 g), 1/2 teaspoon of sesame oil (3 ml)
1) Rinse the dried scallops and soak them in water for half an hour (if not, you can leave them alone). Wash and chop the cabbage. Stir the minced meat in cooking wine, light soy sauce, dark soy sauce, 2 grams of salt, white pepper and whisk well, add half an egg white and sesame oil and stir well.
2) Place the chopped cabbage in the minced meat and stir well.
3) Heat the pot and pour in the oil, when the oil is 70% hot, add ginger slices to stir-fry, add the chopped tomatoes and sauté the soup, add water, pour in the soaked scallops, bring to a boil on high heat and continue to cook for 2 minutes.
4) Then put the meat filling in your hand, squeeze out the balls one by one, put them into the boiling soup pot, wait for the balls to float to the soup noodles, add the cucumber slices cut into thin slices, add the remaining 3 grams of salt, and then pour a little sesame oil.
**In addition to making buns, dumplings, and wontons with meat filling, cabbage can also be used for ball soup, which is fragrant and refreshing and not greasy.
**In the season when the cabbage is on the market, you can buy more, wash and drain, blanch in hot water for 10 seconds, drain out, gently squeeze off the water, and then put into the plastic bag to lay flat into pieces, put into the refrigerator for freezing, can be stored for at least 1 year. Before each use, remove from the refrigerator and use.
**Dried scallops are used to make soup porridge with a very delicious taste, and with the sour taste of tomatoes, the umami taste is more prominent. Dried scallops, I suggest can be kept at home, and can be stored in the freezing for several years. Used to make soup, boil soup, boil porridge, boil noodles, put in a few, very flavorful. Of course, in this soup, if there is none, you can also leave it alone.
**In addition to pork filling, you can make balls with chicken filling, fish, shrimp, beef and mutton and cabbage. If someone doesn't like the taste of the cabbage, it's no problem to blanch it before using it.