Next week is the Dragon Boat Festival, have you thought about what kind of food to make for your family? It is recommended to arrange these 8 dishes for the family, not only is the method simple, tender and delicious, but also the elderly and children love to eat!
Course 1: Braised carp
1. Ingredients:
1 carp, a little pork belly, green onion, ginger, coriander, dried chili pepper, peppercorns, star anise, soy sauce, dark soy sauce, rice vinegar, cooking wine, salt.
Second, the method:
1. Clean carp to remove the black film and fish bone blood, draw a knife on the head and tail of the carp, gently pat the back of the fish with the knife, and slowly pull out the fishy line.
2, on the back of the fish to hit the flower knife, not too deep, otherwise it is easy to crack when steaming, and then use scissors to cut off the fins.
3: Heat the oil in a cold pan, wait until the oil temperature rises, sprinkle a little salt into it, then put the fish in the pan, fry on low heat until golden brown, then turn the noodles with a spatula until both sides are golden, and put them on the plate for later.
4: Pour off the oil of the fried fish directly, cook the oil in another pot, add the pork belly slices, sauté until fragrant, add green onion, ginger, star anise, peppercorns, dried chili peppers, continue to sauté until fragrant.
5: Add an appropriate amount of rice vinegar, cooking wine, soy sauce, stir-fry evenly, put the fried carp into the pot, add an appropriate amount of boiling water to the carp.
6: Then add salt, sugar and pepper to taste, add an appropriate amount of dark soy sauce to color, then add 3 coriander, 5 cloves of garlic, simmer for about 15 minutes on high heat, sprinkle with green onion garnish, you can eat.
Course 2: Wood whisker meat
1. Ingredients:
Tenderloin, fungus, carrot, cucumber, egg, garlic, shallots, starch, aged vinegar, dark soy sauce, cooking wine, soy sauce, sugar, salt.
Second, the method:
1: Cut the tenderloin into willow leaves, soak the fungus in advance, wash the carrots and cucumbers and cut them into diamond-shaped strips, and beat 4 eggs in a bowl.
2: Put the cut tenderloin into an empty bowl, sprinkle 1 small spoon of salt, grab it by hand and mix it evenly, wait until the tenderloin is sticky, add 1 spoonful of cooking wine, an egg white, grab and mix evenly, and then add a spoonful of potato starch to catch and mix evenly.
3: Boil water in a pot, bubble at the edges, at about 90 degrees, add the marinated tenderloin, cook for 2 minutes on low heat, then drain.
4, from the pot to burn oil, when the oil temperature is 80% hot, pour in the eggs, fry and fry mature, put on the plate and set aside, add a little oil to the pot again, put in the onion, ginger and garlic to fry, add the fungus, carrots and cucumbers, stir-fry evenly, pour the cooked meat slices into it, add the appropriate amount of soy sauce, dark soy sauce, sugar, salt, stir-fry evenly.
5: Add water starch to contour, pour in the eggs, stir-fry on high heat for 1 minute, add 1 teaspoon of aged vinegar, stir-fry evenly and then out of the pot.
Course 3: Corn pork rib soup
1. Ingredients:
Pork chops, carrots, corn, iron stick yam, spring onions, cooking wine, salt.
Second, the method:
1: Cut the ribs into sections, wash the yam and carrots and cut them into sections, cut the corn into pork rib pieces, put them on a plate and set aside.
2: Heat the oil, add the green onion and ginger to stir-fry, add the ribs after blanching, add the appropriate amount of cooking wine, sauté for 2 minutes, then prepare a casserole, pour the ribs in, add the appropriate amount of water, cover and simmer for 30 minutes.
After 30 minutes, add corn, carrots and yams, cover, continue to simmer for 30 minutes, then add the appropriate amount of salt to taste, garnish with green onions, and out of the pot.
Course 4: Garlic grilled eel
1. Ingredients:
Yellow eel, garlic, millet spicy, ginger, sauerkraut, beer, bean paste, salt.
Second, the method:
1: Clean the yellow eel, cut the flower knife into small pieces, the green and red millet spicy is divided into two from the middle, the ginger is cut into strips, and the garlic is a bowl.
2: Put the cut yellow eel into a bowl, add an appropriate amount of salt and beer, grasp and mix well with your hands, remove the fishy smell and mucus, then add water, rinse repeatedly, and drain the water.
3: Heat the oil, add the garlic, slowly fry the garlic over low heat until golden brown, drain the oil.
4: Use the cooking oil in the pot, pour the yellow eel directly, sauté until the golden hair is dried on both sides, add the appropriate amount of pepper and sauerkraut, and continue to stir-fry.
5: After stir-frying the aroma, scoop out 1 large spoon of watercress sauce with a spoon, pour half a bottle of beer into it, stir-fry evenly, simmer for about 3 minutes, add garlic, then add millet spicy and ginger, cook on high heat until it is broken, you can eat.
Course 5: Braised duck with ginger
1. Ingredients:
Duck, baby ginger, garlic sprouts, green peppers, millet spicy, garlic, bean paste, beer, cooking wine, peppercorns, soy sauce, salt.
Second, the method:
1: Cut the duck into small pieces, cut the ginger into thin strips, cut the garlic into small pieces, and cut the green pepper and millet into rings.
2: Add cold water to the pot, pour in the duck, add an appropriate amount of cooking wine, blanch the water for 2 minutes, skim off the foam, and drain the water.
3: Add a little oil to the pan, pour in the drained duck, sauté until slightly yellow, after the grease appears, remove and set aside.
4: Use the sauce in the pan, add millet spicy, garlic, peppercorns and half of the ginger shreds, stir-fry on high heat to create the aroma, add 1 tablespoon of watercress sauce, stir-fry the red oil over low heat, and pour in the duck.
5: Turn the heat to stir-fry evenly, add an appropriate amount of salt and soy sauce to taste, pour 2 cans of beer, boil, turn to medium heat, cover and simmer for half an hour.
6: Finally, pour the remaining ginger shreds into the pot, collect the juice on high heat, put in the green peppers and garlic seedlings, fry until they are broken, and then deliciously come out of the pot.
Course 6: Dried almond abalone mushrooms
1. Ingredients:
Apricot abalone mushrooms, garlic, coriander, dried chili peppers, cumin, pepper, salt, sesame seeds, soy sauce, soy sauce.
Second, the method:
1: After washing the apricot abalone mushrooms, remove the head, tear it into thin strips by hand, cut the garlic into thin slices, and cut the dried pepper into small pieces.
2: Add cold water to the pot, pour in the apricot abalone mushrooms, blanch the water for 1 minute, fish out the cold water, and then squeeze the water dry with your own hands and put it on the plate for later.
3: Heat the oil, when it is 40% hot, add the dried apricot abalone mushrooms, low heat and slow fry until golden brown on both sides.
4: Use the hot oil in the pan, pour in dried chili peppers, peppercorns and ginger slices, sauté to taste, add the fried apricot abalone mushrooms, add the appropriate amount of salt, chicken essence, soy sauce, pepper, cumin and sesame seeds.
5. Finally, add the coriander segments, stir-fry evenly, and the spicy and delicious dried apricot abalone mushrooms can be eaten!
Course 7: Amaranth with garlic paste
1. Ingredients:
Amaranth, garlic, dried chili peppers, salt, sugar, rice vinegar, soy sauce, sesame oil.
Second, the method:
1: Remove the roots of the amaranth, wash and drain, then cut into 3~4 cm long pieces, chop the garlic and mash it into purees.
2, boil water, after the water boils, add a little salt and oil, pour in the amaranth, only need to blanch for about 3 seconds can be fished out, put into the cold water, after cooling, squeeze out excess water by hand, put into the bowl.
3: Add salt, sugar, minced garlic, dried chili pepper segments, drizzle with hot oil, stimulate the aroma, then add 2 spoons of rice vinegar, 2 spoons of soy sauce, a few drops of sesame oil, grasp and mix evenly, you can eat.
Course 8: Cold mixed eggs
1. Ingredients:
Peeled egg, millet spicy, garlic, ginger, coriander, soy sauce, dark soy sauce, salt.
Second, the method:
1: Peel off the shell of the peeled egg, soak in salt water for 2 minutes, remove the astringency, cut the peeled egg into four cloves and place it neatly in the basin.
2: Pat the garlic flat, chop into minced garlic, 2 millet spicy cut into rings, and a little ginger into minced pieces.
3: Prepare a small bowl and put in the millet spicy, garlic paste and ginger.
4: Heat the oil in the pot, turn off the heat after smoking, pour the hot oil into the bowl, stimulate the aroma, add the appropriate amount of aged vinegar, dark soy sauce and sugar, stir well.
5. Finally, drizzle the sauce on the surface of the peeled egg, sprinkle a little coriander garnish, and the delicious cold mixed egg can be eaten!