10 home-cooked dishes to relieve the stomach, delicious drooling, delicious nutrition, suitable for all ages # Family Food Award # May officially entered the summer, the weather will slowly become hot, May will have a lot of fresh seasonal vegetables on the market, these vegetables should be tender in season, eat more fresh vegetables, which can not only increase nutrition, but also make the body healthier.
Today to share with you a few must-eat dishes in May, fresh and tender in season, high vitamin content, encounter do not be soft, let's take a look at it.
Cumin lamb
Ingredients: Lamb slices, 0.5 onions, 0.5 green onions, minced garlic, red pepper, light soy sauce, dark soy sauce, sugar, paprika, cumin powder, salt to taste
Method:
1. Prepare lamb slices for shabu-shabu, cut half an onion into shredded, half a green onion and half a stick of green onion and cut into small pieces, with a little minced garlic and red pepper.
2. After the pan is hot, add the minced garlic and onion first, sauté until fragrant, and then add the lamb slices.
3. Lamb slices are best defrosted and then fried, otherwise there will be more moisture.
Stir-fried chicken gizzards
Ingredients: chicken gizzard, minced pepper, green and red pepper, ginger, garlic, soy sauce, dried chili pepper, peppercorns, sugar, cooking wine, vinegar
Method:
1: Cut the chicken gizzard into thin strips and marinate in the refrigerator with an appropriate amount of sugar, cooking wine, soy sauce and minced pepper for two hours
2: Heat a pan, add dried chili peppers and peppercorns in cold oil, then add minced garlic and ginger and stir-fry until fragrant
3, pour in the marinated chicken gizzard quickly stir-fry, change color and then put in the cut green and red pepper shreds, stir-fry together, almost when, put a little pot side vinegar stir-fry can be started
Braised striped fish
Ingredients: 500 grams of striped fish, shredded green onion, shredded ginger, garlic slices total 20 grams, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of sugar, 1 teaspoon of pepper oil, fresh soup to taste.
1: Remove the head, tail and internal organs of the fish, wash it, chop it into about 5 cm segments, and marinate it slightly with salt.
2: Heat up the oil in the pan, fry the fish section underneath, and when the two sides are golden brown, drain the oil and set aside.
3: Leave the bottom oil in the pot, sauté the shallots, ginger shreds, garlic slices, add the fried striped fish, cook the vinegar, soy sauce, add a little soup, put sugar, pour pepper oil after flavoring, stir-fry well.
Beer roast duck
Ingredients: duck, beer, 3 g salt, 4 single crystal rock sugar, 15 ml dark soy sauce, 600 ml beer, ginger, dried chili peppers, soy sauce, garlic
Method 1: Wash and chop the duck into pieces and crush the whole piece. Bring water to a boil in a pot and boil the duck pieces for 3 minutes to remove the blood.
2: Drain with cold water and set aside.
3, the iron pot pour oil heated to 70%, under the duck nugget stir-fry, keep frying duck in the pot, force out the water in the duck, see the duck skin become tighter, the duck nugget relatively small, transfer the fried duck nugget to the pressure cooker, the iron pot does not have to be washed.
4: Add ginger cubes, dried chili peppers, pour in the whole bottle of beer, then cover the pressure cooker and turn to high heat.
5: After waiting for the air to ring, turn to medium heat and heat for 20 minutes, turn off the heat, and wait for the pressure cooker to naturally deflate.
6: Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour the old soy sauce to color, add rock sugar and salt to taste. Turn on high heat and cover the pot to collect the soup.
Stir-fried rape with shiitake mushrooms
Ingredients: 7 shiitake mushrooms, 2 rapeseed
Accessories: green onion, soy sauce, oyster sauce, water starch, salt, chicken essence to taste
Step 1: Process the ingredients
Wash the shiitake mushrooms and slice them off the roots, wash and break the rapeseed into pieces and set aside.
Step 2: Put water in the pot, put salt after the water is boiled, blanch the mushrooms for 1 minute and then add the rapeseed blanching water for 20 seconds, fish out and set aside.
Step 3: Pour a spoonful of oyster sauce into a glass bowl, stir well with raw soy sauce and set aside, and mix a portion of water starch in the other bowl.
Step 4: Put oil in the pot, the oil temperature is 60% hot, put the green onion flowers to stir-fry the bottom of the pan, pour the sauce in the glass bowl into the oil pot and fry the incense, add shiitake mushrooms and rapeseed, add a spoonful of salt and stir-fry for 1 minute, pour a spoonful of water starch, stir-fry for 10 seconds on high heat, add a spoonful of chicken essence, a fragrant mushroom rape can be out of the pot.
Spicy and sour crispy pork skin
Ingredients: Fried pork skin, onion, green pepper, vegetable oil, salt, aged vinegar, red oil bean paste, ginger
Method:
1: Boil the pork skin in boiling water and soak it in water for several hours until the skin expands and is elastic.
2: Peel and cut the onion into strips, wash the green peppers, remove the seeds and cut into small pieces.
3: Cut the soaked pork skin into thin strips.
4: Stir-fry the ginger slices until fragrant.
5: Add 1 tbsp red oil bean paste and sauté the red oil.
6: Pour in the chopped fried pork skin and stir-fry evenly.
7: Pour the chopped green peppers into the pan and stir-fry well.
8: Add the onion and stir-fry quickly.
9: Add an appropriate amount of fine salt, cook two tablespoons of aged vinegar along the edge of the pot, over high heat, stir-fry evenly to get out of the pot.
Spicy chicken feet
Ingredients: chicken feet, hot sauce, minced ginger, dried chili peppers, soy sauce
Method:
1: Wash the chicken feet, cut off the "nails", put them in a pot of cold water and boil, flush off the foam.
2: Heat a pot with a little oil, put a tbsp of hot sauce, some minced ginger. Stir-fry the chicken feet and add a handful of dried chili peppers.
3, when frying until the chicken feet are colored, add a little soy sauce, more sugar, add water over the chicken feet, and boil over high heat.
4: Simmer over low heat, when the pot is raised, collect the juice on high heat and plate.
Stir-fried tripe
Ingredients: 200g tripe, half a yellow pepper and half a red pepper, a little peppercorns, a little fungus, a half garlic, a little dried chili pepper, salt, sugar, soy sauce;
method
1. Wash the tripe first, put it in a pot of boiling water and cook it with peppercorns and cooking wine for 5 minutes, pick up the tripe and serve it on a plate, add salt, sugar, cooking wine, soy sauce and marinate for 10 minutes;
2. Chop the garlic, slice the red and yellow peppers and set aside; cut the soaked fungus into strips for later, if you like carrots, you can also cut some shredded carrots;
3. Pour oil peppercorns in the pot, slowly simmer the peppercorns on low heat (put the oil a little more), fish out the peppercorns, stir-fry the minced garlic in the remaining oil in the pot, then add the yellow peppers and red peppers and fry for one minute, pour in the marinated tripe, continue to stir-fry for a minute, add the fungus, add a few chili pepper shreds and stir-fry for half a minute
