Hello everyone, I am Xiaoping, a mother who likes to delve into food in the kitchen, sharing simple ingredients, home-cooked methods, and feeling the taste of home. Fireworks in the world, three meals a day, like to pay attention to the smell of fireworks. "The head is not replenished, the weather is suffering", these 5 kinds of "Fuyang" food should be eaten more, and the spirit is full all day!
The three-volt day is between the small summer and the heat, which is the hottest and the rainy and wet day. There are 40 days in the three-volt day, although the time is not very long, but it is the most difficult stage of the year, at this time a little carelessness is easy to get sick. The "volt" can be understood as the summer qi is shrouded from top to bottom, and the yin qi is forced by the yang qi to lie underneath. After the ambush, the surface humidity is large, the heat absorbed every day is less heat, and the heat accumulation on the ground reaches the highest peak, and the weather is particularly hot. The so-called "hot three volts, cold three nine".
Three volt days are the hottest, a little movement will be full of sweat, sweat more, the energy consumption in the body is fast, the loss of yang qi, easy to make people mentally poor, the whole body has no strength. And three volts is the best time to nourish the body, this time should eat more Fuyang ingredients, supplement nutrition, in order to be full of energy throughout the day. Hot weather, greasy is not easy to absorb and can not eat, today to share a few warm supplement ingredients, delicious tonic can not be on fire, often eat full of energy all day.
Type 1: Duck
Recommended recipe: Braised duck with beer
Here's how:
1. Wash ginger, peppercorns and peppers in water. The ginger is placed on the board and crushed directly, and the pepper is cut into small pieces and set aside.
2. After the prepared duck is cleaned, put it in the pot, add the appropriate amount of ginger slices and cooking wine and blanch the water. Blanch it and rinse it in cold water, chop it into small pieces and set aside.
3. Heat the pan with oil and pour in the sugar.
4. Pour the sugar into the oil pot, and use a spatula to stir constantly so that the sugar is not easy to cook. The sugar in the pot is cooked until it is so charred and black that it is still a little bubbling.
5. Pour in the chopped duck pieces and stir-fry the ingredients with a spatula so that the duck meat can be coated with a layer of syrup.
6. Add the prepared ginger and four-pack, cut the hot sauce, soy sauce to taste, a small amount of salt, and sauté in a pan for about 5 minutes. The duck is sautéed over high heat to make the stew even more fragrant.
7. Pour in the prepared beer, concentrate the meat in the pot, then cover the pot and simmer for 5 minutes.
8. After simmering the meat, open the pot and pour in a clean pressure cooker. The duck is sautéed and then simmered in a pressure cooker, which is easier to cook and flavorful. I put this duck in a pressure cooker and cooked for 30 minutes.
9. The pressure cooker cooks the meat quickly, but the water is not easy to lose, so after the pressure cooker is cooked, I put them into the pot and collect the juice.
10. After the juice is collected, the marinade can be concentrated on the duck meat, the taste of the duck meat is better, and the deliciousness is more delicious than what is sold outside.
11. After the juice collection is completed, pour in the chopped green and red peppers to taste and add color. Because of the addition of white sugar and syrup, the bottom of the pot will become so charred after the juice is collected, but the taste is particularly fragrant, and it is more delicious than the marinated duck meat sold outside.
Species 2: Oysters
Recommended recipe: Chicken stew with oysters
Here's how:
1. Wash the surface of the bought oysters with clean water, knock off a corner of the oyster shell with the back of the knife, pry open the oyster shell with a knife, scrape the oyster off with a knife, and be careful when handling. The dried oysters are slightly washed with water, and the oysters cannot be soaked in the water for too long, and over time, the umami taste of the oysters will fade. Wash the ginger with clean water and put it on a board and cut into small pieces. The chicken bought back from the market is washed and then cut into small pieces.
2. Burn the oil in the pot, after the oil temperature is 80% hot, the ginger slices are put into the pot and stir-fried, and the pan is fried, and the fry is delicious. Stir-fry the cut chicken in a pan for about 5 minutes. Then put the chicken in a saucepan, add the right amount of warm water, turn the pot to a low heat and simmer for 30 minutes, the chicken is tender, do not cook for too long.
3. After the chicken is simmered in the pot, put the washed oysters on top of the chicken one by one. Add salt, cover the pepper and simmer for 5 minutes. Oysters should not be cooked for too long, and cooking for a long time will be old.
4. Add the appropriate amount of green onion to the pot. After the oysters are cooked, the oyster soup seeps into the chicken, which is sweet and delicate and delicious. The oysters absorbed the chicken juice, double-hit, and delicious to the point of not stopping.
Type 3: Beef
Recommended recipe: Egg steamed beef foam
Here's how:
1. Wash the shallots in water, put the washed shallots on the board, cut the green onions into long pieces, cut the green onions into thin pieces, and put them in the basin to separate. These beef are marinated in advance, directly chopped into fine foam with a knife, and then put in reserve after chopping; Add an appropriate amount of soy sauce, starch and a little water to the bowl and stir them well.
2. Tofu to choose tender tofu, its taste is soft and tender, made tender and delicious, the taste is super good. Gently wash the surface of the tofu with water, cut into fine cubes with a knife and place in a basin.
3. Add an appropriate amount of salt to the tofu and stir it well with chopsticks. Add salt to the tofu to make it salty.
4. Wash the surface of the egg with water, beat it into a bowl and add some table salt.
5. Add some water to the egg mixture and stir well with chopsticks. Add water to the egg mixture to make the texture more tender and refreshing.
6. Pour the finished egg mixture into a bowl filled with tofu and shake it gently.
7. To prevent moisture from running in, cover it with plastic wrap. Prepare a toothpick and tie some fine holes in the plastic wrap, which is easy to cook when steaming.
8. Add a small bowl of water to the pot, after the water in the pot is boiled, the egg tofu puree is placed on top. Steam on medium heat for about 10 minutes. However, this time should be prepared according to their own egg soup, if it is too thick, the steaming time is relatively long, you can put it in a wide mouth shallow bottom basin, easy to steam.
9. Remove the steamed egg and tofu soup.
10. Remove the plastic wrap and place the chopped green onion leaves on top.
11. Add oil to a hot pan and sauté the chopped white slices of green onion in a pan to bring out the aroma. The shallots in the pot are white and browned until slightly browned, and the aroma of the shallots is very strong.
12. Place the prepared diced beef in a pan and sauté until caramelized.
13. Pour in the prepared soy sauce starch water and sauté until thick.
14. Pour the prepared beef sauce over the green onion and the heat of the oil will make it taste even more delicious.
Species 4: shrimp
Recommended recipe: Garlic stewed shrimp
Here's how:
1. After the shrimp line in the prawn is removed, it is cooked fresh and beautiful, without any fishy taste. Remove the shrimp line and wash them with clean water, then drain them.
2. The surface of the ginger is rinsed off with water, and the yellow leaves of the garlic are removed and washed in water. The washed ginger is placed on a board and it is cut into fine slices, the garlic white is cut diagonally into thin pieces, and the garlic leaves are cut into subdivisions and opened in a basin.
3. Add the right amount of oil to the hot pot, put the cut ginger slices into the oil pan and sauté to bring out the aroma. Add ginger to enhance flavor.
4. Sauté the chopped white garlic in a frying pan to bring out the aroma.
5. Put the clean prawns in the oil pot and lay them flat in the pan.
6. Pour into the sliced garlic leaf sections also in a flat pot.
7. Sprinkle the garlic leaves, cover and simmer for about 8-10 minutes. Do not turn during the simmering process to prevent the loss of umami. After the time of simmering, after the pot is opened, the prawns in the pot turn red, and you can smell a strong fresh aroma, which is really sweet.
8. Shake the pot, stir-fry evenly to get out of the pot.
Type 5: Fish meat
Recommended recipe: Soy sauce water Jinchang fish
Here's how:
1. Golden pomfret to buy fresh, this fish is nutritious, and the meat is delicate, the taste is delicious, and the taste of boiling up will not be fishy. When buying fish, the owner of the seafood shop will help to dispose of the fish, and when we go home, we can just wash it. To buy the fish, first of all, the blood and water in the belly of the fish and the internal organs are cut out, and then wash and rinse with clean water, and the washed fish is put aside to drain the water;
2. Wash the ginger in water, cut the ginger into slices after washing, cut it well and set aside for later. The surface of the golden pomfret is dried with moisture, placed on the board with a knife on both sides of the horizontal and vertical strokes, this practice is to be easy to taste in the frying, caramelized;
3. Prepare a clean pan, after the water in the pot has dried, pour in the appropriate amount of oil. Once the oil in the pan is warm, add the sliced ginger and sauté to bring out the aroma. Sprinkle an appropriate amount of table salt around the pot;
4. Put in the processed golden pomfret, do not turn the fish after the pot, just put it on the frying. During the process of frying, use a low heat, and then turn the pot body from time to time, so that the fish in the pot can be fried;
5. Fry the golden pomfret in the pan until both sides are golden and crispy, just like the picture below. If we are not sure, we can also shake the pot, and the fish in the pot will shake freely, which means that the cooking heat is enough;
6. The rest of the noodles are slowly cooked in the same way, until they can shake the fish. Prepare a clean bowl, add the right amount of cornstarch, water, soy sauce, oyster sauce to the bowl and stir them well with chopsticks. Then pour these sauces inside and along the edge of the pot;
7. Starch water will be viscous when it encounters heat, when boiling, it is necessary to pour spoon sauce into the fish, so that the whole fish has a sauce, salty and suitable, not to have a salty taste on one side, and it is light on the other;
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I am Xiaoping, the original author of the field of gastronomy, who uses ordinary ingredients to make good tastes. If you're still worried about what you eat every day, you might as well follow me and discuss the food together, and I'll share a home-cooked dish every day so you don't get lost on the way to eating. I hope that the lovely you will continue to pay attention to me, like my works, move your fortune little hand to like the collection and forward, and leave your valuable comments, thank you!