Hello everyone, I'm Allie, a great day starts with a nutritious breakfast, eat a good breakfast and be energetic all day. Eat well for breakfast, full for lunch, eat less for dinner, low oil and low salt, light diet, this is my habit for many years, I hope to eat healthy, eat beautiful, eat out of good shape with friends!
Our family's baking soda will never be absent, every time I am almost finished, I will buy it in advance, usually wash the fruit will use it, wet the peel and then add some baking soda to repeatedly scrub the skin, and finally rinse it with running water, so that the washed fruit can be removed to the greatest extent possible, clean and hygienic, eat more assured. I also use baking soda when cleaning pots and dishes, and the decontamination and oil removal effect is good, because it is edible baking soda, so there is no need to worry about residue.
Baking soda in addition to cleaning can also be added to the dish, add it is smooth and tender, the finished product is not lost to the chef of the hotel.
When making vegetable whole wheat steamed buns, add it, more fluffy and soft, the most important thing is that the emerald green does not change color and carries the clear flavor of vegetables, which allows family members who do not like to eat steamed buns can also eat two in a row.
The fruits scrubbed with baking soda are clean and translucent, more reassuring to eat, refreshing small stir-fry plus fresh whole wheat staples, and paired with sweet fruits, the weather is hot, and you can also have an appetite when there is no taste.
【Dried green pepper tofu】
Many friends say that the dried tofu in the restaurant is very smooth, very tender, very delicious, very appetizing, and they are dry and old at home, very bad, what is wrong in the end? Today I share with my friends the dried tofu I made, with green peppers, a smooth and delicious, a crisp and juicy, the collision of the two flavors, to the taste buds are not the same surprise.
【Ingredient Details】
Dried tofu, green peppers, green onions.
【Directions】
Prepare the right amount of green pepper, dried tofu wash and spare, this dried tofu thickness is about 1 mm, do not choose ultra-thin thousand skins, that kind of fried out of the taste is not good.
Remove the green pepper from the seeds and tendons (I'm afraid of spicy, come according to your own preferences) and cut into small pieces; Dried tofu cut into a diamond shape or about 1 cm wide strips can be; Prepare a sauce: boiling water, light soy sauce and salt, mix well to make the salt boil, then cut some chives and set aside.
After boiling water, pour in the dried tofu and add a little baking soda, baking soda is the key to the smoothness of the dried tofu.
Mix well and continue to cook for about 30 seconds, fish out the controlled water and quickly over the cold water and then control the dry, over the cold water is to avoid getting together, the process of frying is not easy to form a ball, more into the taste, good taste.
In another pot, pour a little oil into the pot, add the green onion and stir-fry to bring out the aroma, pour in the green pepper and stir-fry until it is almost raw.
Pour in the dried tofu and prepare the sauce in advance.
Stir-fry until the taste is even, and then a thin mustard can be hooked before the pan is out.
It may seem like a simple stir-fry, but it should be added more to enhance the taste and appetite of the dish.
【Allie Broken Thoughts】
1. This dish is not difficult, the focus is on adding some baking soda when blanching water, which can make the fried dried tofu smooth and tender without drying, which is particularly delicious.
2. Finally out of the pot before the thin mustard can make the dish more smooth and tender, in addition to play a role in increasing color and brightening and appetite effect, I like to use pure lotus powder with some cold water to mix evenly for hooking, both can play the effect of hooking, but also supplement the nutritional elements of lotus.
【Spinach juice whole wheat steamed bun】
Tired of eating white noodle steamed buns, coarse grain steamed buns, try today's vegetable juice whole wheat steamed buns, fresh color, to the summer to bring a hint of coolness.
【Ingredient Details】
Spinach, whole wheat flour, medium gluten wheat flour, yeast, baking soda.
【Directions】
1. After the water boils, pour in the spinach, add a few drops of oil and blanch the water for about 1 minute to remove the water control.
2. Put the spinach into the juicer, add a little water, squeeze into juice, spinach juice after squeezing through the sieving, so that the steamed bun is smoother and more delicate and delicious.
3. Add about 1 g of baking soda to the filtered spinach juice.
4. Stir well, add baking soda can make the finished emerald green do not change color.
1. Let the spinach juice dry to about 40 degrees, add an appropriate amount of yeast and stir evenly, so that the yeast dissolves, and add whole wheat flour and medium gluten wheat flour to the bowl, the ratio is 1:1.
2. Use spinach juice and noodles, knead into a soft and hard dough, and then knead more repeatedly, the finished product is smoother and stronger.
3. Cover with plastic wrap and ferment until twice as large.
1. I am refrigerated fermentation overnight, take out the fermented dough in the morning, repeatedly knead the dough and exhaust and then knead into a smooth dough, be sure to knead more, so that it is smoother, and the internal tissue is more delicate and tastes good.
2. Pull out a small hole in the middle and cut it open.
3. Divide into small dough seeds of uniform size.
Knead each small dough into a circle and the steamed bun is ready.
Add an appropriate amount of water to the steamer, put the embryos on the steaming cloth, and leave a little distance between each embryo.
Cover the pot and let it rise until noticeably larger and lighter to pick it up, about 15 to 20 minutes.
Steam on high heat for 15 minutes, then simmer for 5 minutes before opening the lid.
Round and full, the color is attractive and the fragrance is fragrant.
Smooth and delicate, not collapsing, not retracting.
Half whole wheat flour, half medium gluten wheat flour, not only increased satiety, but most importantly soft and a little chewy, wheat flavor mixed with the clear aroma of spinach, really delicious.
【Allie Broken Thoughts】
1. Put the boiled spinach into the blender with a little water, the amount of water to as long as the blender can turn, so that the juice squeezed out of the color is darker, the finished product is greener and better-looking, but the juice will be less, may not be enough and noodles, and may also have to make up some warm water in the later stage. I am directly adding more water to juice, so that the spinach juice color will be lighter, the finished product color will be lighter, both methods can be, the squeezed juice is sieved, so that the steamed bun is smoother and more delicate and delicious, but it will lose some nutrients such as cellulose in spinach, which should be selected according to their own preferences.
2. If you do not pay attention to the color of the finished product, you can not add baking soda, as long as the noodles are good, as fluffy and delicious, if you add baking soda must be added less, to avoid the amount of more taste will be bitter.
3. Adding baking soda or edible alkali to the noodles can indeed increase the fluffy taste, but I do not recommend adding these two things often, because adding baking soda or edible alkali will destroy the B vitamins in the pasta and reduce its nutritional value.
【Fried shiitake mushrooms with chicken breast】
Every day, order meat and mushrooms, supplement rich nutrients, with high-protein and low-fat chicken breast, with a rich aroma of dried shiitake mushrooms, smooth and delicious, rich taste.
【Ingredient Details】
Chicken breast, shiitake mushrooms, green onions.
【Directions】
Chicken breast washed and cut into thin strips, add salt, soy sauce, a little soy sauce, original lotus powder or starch, a few drops of cooking oil, repeatedly grasp and mix until sizing, marinate for 20 to 30 minutes, prepare the appropriate amount of dried shiitake mushrooms to soak and wash and cut thin strips, pour in shiitake mushrooms after boiling, add a little salt and cook for about two or three minutes to fish out the water control.
Heat the pan with cold oil, pour in the marinated chicken and stir-fry until the meat almost changes color, pour in the shiitake mushrooms, stir-fry until the chicken changes color, the shiitake mushrooms have been salted in advance, and there is no need to add seasoning after mixing.
Chicken is smooth and tender, and the aroma of shiitake mushrooms is strong, and the two are matched, and the nutrition complements each other.
Those who do not like to eat chicken breast can try my pickling method and then match their favorite vegetables, nutritious and delicious, fat loss period, fitness period can often eat.
【White ear red date soup】
A beauty soup that I often drink is smooth and viscous, hydrating and moisturizing.
【Directions】
Wash and shred the white fungus after boiling, pour in the white fungus and red dates after boiling, bring to a boil on high heat and turn to medium-low heat, continue to cook until the white fungus comes out of the glue and add some goji berries to cook for about 1 minute.
Those who love sweet can add some rock sugar, sugar or honey.
【Cherry tomatoes, blueberries】
I usually read a lot of books, and eating blueberries often is good for protecting my eyes.
Tomato contains a variety of vitamins, minerals and other nutrients, often eaten to promote digestion, anti-aging are good, orange tomato meat thick juicy and sweet taste is the best.
The versatile baking soda, which can be used a lot, can be cleaned and decontaminated, can enhance the taste and so on.
I am Allie who loves life and loves to make food, like my friends please pay attention to me, thank you for your support!
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