Delicious and nutritious 10 home cooking, fresh and delicious, simple and easy to use, good looking and delicious # Follow the chef to learn to cook #
Cucumber
Cucumber is a common vegetable, very popular with weight loss people, summer heat has no appetite, you can eat some cucumber, that is, to add water and lose weight, can be described as killing two birds with one stone.
Directions: Cold mix cucumber to make eggs
1. Prepare two cucumbers, peel off the outer skin and then cut off the head and tail, put it into the basin and pour water, wash it and fish out the controlled water, break it in half from the middle, and then cut it into a uniform strip, and cut it into diamond-shaped blocks with a diagonal knife for later.
2. Prepare four eggs, peel off the skin and put them in the basin, add water, wash and fish out, cut into evenly small pieces and put them in the basin for later.
3. 5 garlic, pat flat with force and cut into minced garlic. Slice the red pepper, cut into strips, then slices, and set aside with the garlic foam.
4. Prepare a pot, pour in the cut red pepper garlic, add 2 grams of salt, 1 gram of monosodium glutamate, 5 grams of soy sauce, 5 grams of aged vinegar to highlight the sour and refreshing taste, 5 grams of chili oil, stir to even out the seasoning, pour the cut cucumber into the basin, mix well to give the cucumber into the flavor, and then pour in the cut egg, gently flip a few times to put on the plate.
5. Okay, a cool and cool cucumber egg is ready.
Brine river shrimp
Raw material:
River shrimp, shallot knots, ginger slices, fine salt.
Make:
1. Cut off the shrimp whiskers, wash with clean water and drain the water.
2. Wash the wok, pour in water, bring it to a boil over high heat, and then add the shallot knot, ginger slices, fine salt, wait for the aroma to overflow, the salt grains melt, that is, put in the river shrimp, cook into the rice wine, add a little peppercorns, cook it over high heat, see the shrimp shell red, the body shape is curled, the meat is contracted, when the shrimp brain is clearly visible, it is ripe, immediately fished out with a colander, put on the plate to cool and eat, you can also pour the soup with shrimp into a large bowl, and eat as you like after cooling.
Braised pork ribs
【Ingredients】: Pork ribs to taste, rock sugar to taste, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of cooking wine, 1 spoon of balsamic vinegar, star anise, cinnamon, fragrant leaves, ginger
【Directions】:
1, wash the ribs under the pot of cold water, add some cooking wine and boil for 2 minutes, skim off the floating powder, fish out and set aside;
2, from the pot to burn the oil, put the rock sugar on low heat to fry the sugar color, the rock sugar is slightly yellow, the blanched ribs are stir-fried evenly colored.
3, pour in the hot water of the ribs, add the fragrant leaves, star anise, cinnamon, ginger slices, pour in the soy sauce, dark soy sauce, cooking wine and balsamic vinegar and stir-fry evenly;
4: Boil them all, add a lid, simmer for about 40 minutes over medium-low heat, and collect the juice on high heat until the sauce is thick and ready to come out.
Scrambled eggs with fungus
Ingredients: fungus, egg, vegetable oil, salt, green chili pepper, chicken essence, garlic.
Method:
1. Wash the green peppers, remove the pepper seeds, cut them into small pieces, soak them in water 15 minutes in advance, then wash and tear into small pieces.
2. Peel and cut the garlic into thin slices, pour water into the pot, heat until boiling, add blanched water for 30 seconds and quickly fish out, prepare a bowl, bump two eggs in it, stir well.
3. Pour oil in the pan, heat to 60% heat, add eggs and scramble until they are large pieces to put it out, pour in the oil again, heat to 60% heat, put the green peppers into the fry until they are broken, put the garlic in and fry for one minute, add the fungus, and continue to stir-fry for one minute.
4. After the eggs are stir-fried evenly, sprinkle with salt and put on the pan.
Mushroom tofu crucian carp soup
Ingredient:
1 crucian carp, a small piece of tender tofu, a suitable amount of seafood mushroom crab flavor mushrooms, a piece of ginger, a chives, and an appropriate amount of goji berries.
Method:
1: Wash the crucian carp and change the flower knife, put the ginger shredded, a spoonful of cooking wine, the appropriate amount of salt spread well, marinate for 10 minutes, cut the tofu into small pieces.
2: Put water in an enamel pot, open the mushrooms in the water, and blanch the water to fish out.
3, put oil in the pot, burn 70% heat after putting crucian carp, one side of the frying yellow and then fry, fried on both sides, put ginger shredded, green onion, put a spoonful of cooking wine, put the right amount of boiling water, boil on high heat.
4: Turn the soup white, put tofu, mushrooms, salt, and continue to cook for about 5 minutes on high heat.
5, put goji berries before the pot, green onion embellishment, really fresh eyebrows!
Spicy kelp shreds
Ingredients: Kelp, red pepper, dried chili pepper, drunkard peanuts, soy sauce, vinegar, sugar, chili paste, a pinch of salt, sesame oil
Directions: 1, wash the kelp, cut into strips, remove the seeds, remove the stems, cut the fine strips, chop the dried peppers, chop the drunkard peanuts;
2, boil water in the pot, after boiling the water into the red pepper shreds, blanch for a few seconds after fishing out, quickly put into cold water soaking, to cool out and drain; then put the kelp shreds into boiling water and blanch for 2 minutes; dip the blanched kelp shreds into cold water, and drain after cooling;
3. Mix the kelp shreds and red pepper shreds evenly; add soy sauce, vinegar, sugar and a little salt, stir well;
4, another pot, pour a little oil, after the oil is hot, put in the chili sauce and chili crushed and stir-fry, after the aroma overflows, put in the peanut crushed, fully stir-fry well and turn off the heat;
5: Pour the crushed hot oil of the chili peanuts into the kelp shreds while it is hot; then add the sesame oil and mix well.
Sour radish pickled pepper chicken
Ingredients: Free range chicken 2 kg
Accessories: 300 grams of pickled radish strips 100 grams of pickled ginger strips 30 grams of wild mountain pepper knots 100 grams of long red pickled pepper knots 20 grams of garlic 20 grams of green onion knots 50 grams of green beauty pepper segments 100 grams of lard 100 grams of flower pepper 100 grams of cooked vegetable oil 600 grams of fresh soup
Seasoning: 12 grams of concentrated chicken juice 20 grams of sour and spicy fresh sauce 20 grams of Pixian watercress 5 grams of sugar 2 grams of pepper 500 ml of beer
Cooking steps
1. Slaughter the chicken until clean, chop it into 3 cm pieces, put it in a basin, add 5 grams of salt and 30 grams of beer and set aside;
2. Put the lard in the pot, put the vegetable oil into the chicken nuggets, sauté over medium heat until the water is dry and the oil comes out, add the watercress sauce and fry it to color, then add the pickled radish strips, wild mountain pepper, long pickled pepper, flower pepper, garlic and stir-fry, pour the remaining beer, fresh soup and bring to a boil, transfer to the pressure cooker and press for 8 minutes;
3. In another pot, magnify the heat, pour in the pressed chicken, add the chicken juice, pepper, and spicy and sour sauce out of the pot, sprinkle with green onion.
