#Headline Creation Challenge#For us middle-aged people, whether it is work or watching children, it is not difficult, the difficult thing is how to balance work and family. It's not that you don't want everything to be in order, and in between, you can have a breather and time.
This simple little requirement must be the supper time after the child sleeps~ Occasionally come to a meal, relax the body, heal the soul, satisfy the taste buds, there is no tiredness that cannot be resolved by food, if there is, it is not enough to eat hi~
Happy late-night snack arranged! I've put together a lot of good food and drink, whether it's simply cooking a little at home or simply ordering takeout, I can find some inspiration in it. Be alone, eat and drink in a daze, or drink some wine and chat with your husband, relieve hunger and decompress~
Night market of the same type
Oven grill
Ingredients: 300g fresh shrimp, 5 chicken wings, 10 pieces of bacon, 50g enoki mushroom, 10 slices of bean skin, 50g coriander, 8 fish balls, 3 grilled sausages, 5 shiitake mushrooms, 4 mushrooms, 3 corn, 60g leeks, 5 pieces of tofu, 1/2 eggplant, 1/2 potato
Marinated shrimp seasoning: 5 slices of ginger, 1g salt, 10ml cooking wine
Marinade seasoning: 1g salt, 3 green onions, 5 slices ginger, 5 pieces of garlic, 20ml light soy sauce, 10ml cooking wine
Sauce seasoning: 10g millet spicy segment, 20g minced garlic, 5g cumin powder, 3g chili powder, 5g sugar, 2g salt, 10ml oyster sauce, 40ml light soy sauce, 3g cooked white sesame seeds
Method:
1) Wash the fresh shrimp, cut off the shrimp gun, shrimp whiskers, pick out the shrimp line, marinate with cooking wine, salt and ginger slices, and marinate for 30 minutes to make it taste.
2) Wash the chicken wings, make two cuts on each side, pour in light soy sauce, cooking wine, salt, green onion, ginger slices and garlic slices, and marinate for 30 minutes.
3) Coriander and enoki mushrooms, rolled up with bean skin and bacon, respectively, and fixed with toothpicks.
4) Spread the foil on a baking sheet with both sides down and brush a little oil on the foil; Meanwhile, preheat oven at 180°C for 10 minutes.
5) Put the millet spicy segments, minced garlic, cumin powder, paprika, sugar, salt, oyster sauce, light soy sauce and cooked white sesame seeds into a bowl, stir into a sauce and set aside.
6) Place all the ingredients on a baking tray and brush with the prepared sauce; After brushing the sauce, add the minced garlic at the bottom of the bowl into the mushrooms with a small spoon.
7) Put the baking tray in the oven and bake at 180°C for 20 minutes. Bake and take out, sprinkle some chopped chives and eat!
Super verbose:
** The temperature of each oven will be different, some temperature is high, some is low, control the time yourself.
** Friends who do not eat spicy, or those who have children at home, can remove the millet spicy and paprika in the sauce. If you like sweetness, you can add more sugar, and the proportion is adjusted according to the taste.
**In the middle of baking, you can use chopsticks to turn the food over, it will be more delicious.
** During the roasting process, the vegetables cook faster than the meat, and you can cover the vegetables with a layer of tin foil to prevent wilting after a long baking time. If you have two baking trays at home, you can also grill them in separate plates, roasting meat first, and vegetables last.
** Vegetables are easy to come out of the water, always observe the state in the oven, if there is a lot of juice while roasting, you can pour a little and then bake.
** This oven version of the barbecue, basically 0 failures! If you're hungry, try to do it. If there is an onion base, it will be super perfect~
Roast trotters
Raw material:
1200 g of trotters
Stewed meat:
3 white green onions, 2 slices ginger, 1 gram of Sichuan peppercorns, 1 star anise, 2 fragrant leaves, 1 cinnamon, 1 white genius, 1 sand kernel, 1 gram of tangerine peel, 1 gram of cumin, 5 cloves, 1 shanna, 1 grass fruit, 3 dried peppers, 15 ml dark soy sauce, 60 ml light soy sauce, 15 ml rice wine, 15 grams of rock sugar, 5 grams of salt
BBQ ingredients:
1 g of paprika, 1 g of cumin powder, 1 g of white sesame seeds
Method:
1) Cut the pig's trotters, boil under cold water, skim off the foam, and wash in cold water.
2) Put all kinds of stewed meat ingredients into disposable seasoning packets. In another pot, put in the blanched pig's trotters, seasoning packets, green onion segments, ginger slices, pour in dark soy sauce, light soy sauce, rice wine, rock sugar, salt, and then add boiling water without pig's trotters, boil over high heat, turn to low heat and simmer for 1 and a half hours.
3) After marinating, put the trotters in the soup and continue to soak for 3 hours to make it more flavorful.
4) Preheat the oven at 200°C in advance. Line the baking tray with tin foil, brush a thin layer of oil on the foil, remove the soaked pig's trotter pieces and place them on the foil, sprinkle with cumin, chili noodles and white sesame seeds, and then bake in the oven at 200°C for 15 minutes.
Super verbose:
** Pig's trotters can be chopped by the seller for help, and it will be easier to do it when you go home.
** The tin foil on the grill is for good cleaning, be sure not to omit ha, otherwise the cleaning of the oven is definitely enough for you to have a headache.
** This dish can also be made with an air fryer, the same is to preheat the air fryer first, and then bake it for 15 minutes is OK~
** Don't pour the remaining brine soup from the marinated pig's trotters, you can also use it to marinate some eggs, lotus root chips and the like~
Coriander baked bean skin
Ingredients: 2 bean skins 2 fresh shiitake mushrooms 3 chives 1 handful coriander 1 tsp minced garlic (5g) 1/2 tsp minced ginger (3g)
Seasoning: 2 tsp sweet and spicy sauce (10g) 2 tsp barbecue sauce (10g) 2 tsp oyster sauce (10g) 1 tsp chili powder (5g) 1 tsp cumin powder (5g) A pinch of white sesame seeds 1/4 tsp salt (1g)
Method:
1) After washing the fresh shiitake mushrooms, cut off the roots, cut into 1cm wide strips, cut the bean skin into 5cm long and 5cm wide squares, wash the coriander and chives, and cut into 4cm long pieces.
2) Pour a little oil into a pot, heat over high heat, and when the oil temperature is 5 to hot, add shiitake mushroom strips and salt, change to medium heat, and fry until the shiitake mushrooms are soft.
3) Put the sautéed shiitake mushrooms, chives, and coriander into the diagonal of the bean skin, then roll them into rolls and wear them on bamboo skewers.
4) In a bowl, pour in the sweet and spicy sauce, barbecue sauce, oyster sauce, minced garlic and ginger, and mix well to make the sauce.
5) Place the rolled bean skin rolls in a saucepan and fry until golden brown on both sides.
6) Then brush the bean skin roll with sauce, sprinkle with chili powder, cumin powder and white sesame seeds.
Super verbose:
** The seasoning sauce is increased at will according to your taste, not necessarily these several.
** When the bean skin roll is worn on the bamboo skewer, pay attention to insert the sharp corners of the last roll on the bamboo skewer, otherwise it is easy to fall apart.
** Shiitake mushrooms taste more similar to meat, very suitable for eating during weight loss, deceiving your own mouth, haha.
What to eat with beer?
Is there anyone who, like my husband, is tired from work or raising a baby, and likes to relax with a beer in the evening.
In his words: It's too tiring to have a parent-teacher meeting today, drink a little to relax; Completed a few kilometers of running training today and rewarded yourself with a small bottle of beer in the evening. Braised beef tendon while drinking, the next wine dish is not good, the wine is finished hahahahaha~
Also friends who like to accompany beer with supper, arrange these appetizers!
Spicy crayfish
Ingredients: 1 pound of fresh lobster tail, 1 handful of perilla leaves, 5 spring onions, 1 head of garlic, 1 piece of ginger, 5 millet spicy sticks, 1 small piece of cinnamon, 2 fragrant leaves, 2 large ingredients, 1 handful of Sichuan pepper, 6-7 dried chilies
Seasoning: 1 can of beer, 15g of Pixian bean paste, 10ml of light soy sauce, 5ml of oyster sauce, salt (adjusted according to saltiness, can not put)
Method:
1) Wash the crayfish tails, cut the spring onions, chop the garlic, cut the ginger into shredded ginger, cut the millet pepper into rings, and cut the perilla into strips.
2) Pour oil into the pot, put spices first, simmer over low heat to bring out the aroma, put Pixian bean paste to stir-fry the red oil, add green onion, ginger, garlic, millet pepper, stir-fry the aroma.
3) Add the lobster tails, stir-fry until the crayfish change color, pour in beer, light soy sauce, and cook over medium heat for 20 minutes.
4) After opening the lid, collect the juice, put the oyster sauce, then sprinkle in the perilla and stir-fry well.
Super verbose:
** There are many fresh live crayfish for sale in the market now, but if you are troublesome, or dare not directly operate the live ones, you can ask the lobster seller to help directly process the lobster tails, so that you can wash them a few times at home, you can use them directly, convenient and flavorful.
** If you buy live crayfish, you can use a small toothbrush to brush the lobsters one by one when you go home (you can wear gloves and grab the upper part), and then grab the middle piece of the shrimp tail, and as soon as you draw, the shrimp line will come out.
**Buy the treated lobster tail store will help to go to the shrimp line, if it is not clean, the treatment method looks at the jojouha.
** Spices can be put in what you have at home, the amount of oil should not be too small, the amount of green onions, ginger and garlic should be larger, and the taste of stir-fry is fragrant enough.
** Those who don't like to eat spicy can reduce the amount of millet pepper or not, Pixian bean paste is salty enough, and other seasonings should be added as appropriate.
**If you like to eat minced garlic, the other steps are the same, just don't put all the spicy ingredients, but fry a lot of minced garlic, and the taste is also good.
** It is recommended to stew crayfish with beer, I think it is more delicious than the one in clear water.
** Crayfish shells are relatively hard, especially those with the lead, so it is best not to fry them in a nonstick pan to avoid scratching the coating.
** Perilla and crayfish taste very good, if you can buy it, it is highly recommended to put it, the endless fried clams or clams, and even fried cucumbers are delicious
** Perilla leaves may be sold in the vegetable market, if you can't buy it, you can turn to Taobao, or even grow your own (Taobao has seeds or perilla seedlings for sale), and you can be self-sufficient if you want to eat at any time in the future, haha.
Korean-style fried chicken
Raw material:
500g in chicken wings, 200ml milk, 1 egg, 20g flour, half a bowl of cornstarch
Seasoning:
10g ground black pepper, 20g Korean hot sauce, 10g honey, 20g tomato paste, 20ml warm water, salt to taste, minced garlic, black and white sesame seeds
Method:
1) Wash and control the chicken wings, cut the flower knife.
2) Pour milk, salt, black pepper into a pot, put the processed wings in it, grab and mix evenly and marinate for one hour.
3) After an hour, remove the wings from the juice, beat the eggs, add the flour, grasp and mix well, and then coat with cornstarch for later use.
4) Heat oil in a pot, the oil temperature to 60% hot can be fried in the pan, keep medium heat during the period, and take out for later use after frying.
5) Korean sauce: In a bowl, add Korean hot sauce, honey, tomato paste, minced garlic, warm water, and stir well.
6) Pour the seasoned sauce into the pan and stir and cook until small bubbles bubble.
7) Pour the fried chicken wings into the pan, stir well and come out of the pan, sprinkle with black and white sesame seeds after serving.
Super verbose:
**Remember to cut the chicken wings on both sides, so that it is convenient to taste when marinating.
** Milk is to make the chicken have a milky flavor, and the other is because the chicken soaked in milk will be more tender.
**How much salt to put in the marinated chicken wings, adjust it according to your taste.
** Chicken wings marinated for at least 1 hour, if you have time, you can put it in the refrigerator a day in advance, and fry it the next day to taste better~
**Do not wrap too much when wrapping starch, otherwise the crispy skin fried will be very thick and hard, affecting the taste.
** When frying chicken, the oil temperature must be controlled over medium heat throughout the process, too large and easy to paste.
**Chicken can choose chicken wings or chicken thighs, and it is very delicious to eat cold and hot~
Spiced edamame peanuts (flower hair in one)
Ingredients: 400 grams of fresh peanuts, 400 grams of fresh edamame
Seasoning: 3 star anise, 2 cinnamon, 2 fragrant leaves, 30 peppercorns, 15 cumin, 8 green onions, 4 ginger slices, 15g salt
Method:
1) First wash the peanuts with clean water 1-2 times to wash off the floating soil on the surface; Pour water into the basin again, sprinkle with a layer of flour, grab and mix; Next, repeatedly knead the floured peanuts with your hands, using the stickiness of the flour to stick the soil on the peanuts; Finally, rinse 1-2 more times with clean water.
2) Put the top of the peanuts and squeeze a hole (this step is more time-consuming, it is recommended to watch a drama) so that when boiling and soaking, it adds more flavor.
3) Wash the edamame more than 3 times repeatedly, and after washing, use scissors to cut the two ends of the edamame into a small mouth, which is also convenient for flavor when boiling and soaking.
4) Put star anise, cinnamon, fragrant leaves, peppercorns and cumin into a disposable seasoning bag and seal well.
5) Pour the processed peanuts into the pot, then pour 2 times more water than the peanuts, add the bag, green onion, ginger slices, salt, turn on high heat and bring to a boil, turn the water to low heat, cover and simmer for 15 minutes.
6) Next, pour in the edamame, turn to medium heat, at this time drop a few drops of cooking oil into the pot (put a little oil to keep the edamame green), stir it, open the lid, the edamame starts to count under the pot, continue to cook for 8 minutes, turn off the heat, and fish out the edamame and peanuts (this is also to avoid the edamame turning yellow).
7) At the same time, do not pour the marinated soup, let it stand at room temperature, wait for it to cool, after cooling, then pour the peanut edamame back into the soup, cover with plastic wrap, put it in the refrigerator for 3 hours, and you can eat.
Super verbose:
** Edamame peanuts can not be eaten at one time, take the soup in the fresh-keeping box and refrigerate in the refrigerator, so that when you eat it the next day, the taste is stronger, and it will not dry out, so as to affect the taste.
**The peanuts I cooked at this time are a little noodle texture, edamame is just ripe, crisp and tender.
** Salt should not be too little, inconvenient to taste.
** After boiling water, the total time to cook peanuts is not less than 15 minutes, edamame is not less than 8 minutes, and those who like to eat noodles a little softer can add time as appropriate.
** You can also put some dried chili pepper in it to eat spicy, the taste is better.
The "Haoheng" supper of the staple food control ~
Seriously, the staple food supper is really something I can't resist, the days when I don't lose weight, I don't know how many times I go to the refrigerator in the middle of the night to find staple food to eat.
Bai Ji Bun turned over and grilled beef with sauce, and cleaned the leftovers together to make a folding basket, which is what I often do. Long meat aside, it's really happy when you eat it!
Seafood fried noodles
Ingredients: Hand noodles, green shrimp, mung bean sprouts, leeks, eggs, small rape, shredded green and red bell peppers, shredded ginger
Seasoning: rice wine, white pepper, light soy sauce, dark soy sauce, salt, sugar, sesame oil
Method:
1. Pour hot water into the pot, add a spoonful of salt to the water, open the water into the ramen noodles, take out the noodles after boiling, and put them in cool water to wash again.
2. After thawing the green shrimp, open the back, add rice wine and white pepper to the shrimp, mix well and marinate;
3. Wash the rape and split it in half from the middle; Wash the leeks and cut off the heads, and cut the other parts into segments; Beat the eggs, add rice wine and water and stir well;
4. Heat the pan with cold oil, heat the oil into the beaten eggs, scrambled the eggs while scrambling, and put the scrambled eggs into a clean plate;
5. Heat the pan with cold oil, heat the oil and add the shrimp, stir-fry until it changes color and come out, pour the oil again, stir-fry the bean sprouts, put a little salt, and then add small rape and bell pepper and stir-fry until slightly soft;
6. Pour a little more oil into the pot, add ginger shreds to fragrant, add noodles, add light soy sauce and old soy sauce, pour everything before back into the pot, put salt and sugar, then add eggs, and finally put leeks and stir-fry for half a minute, turn off the heat, drizzle a little sesame oil and put on a plate.
Super verbose:
** Fried noodles as much as possible than usual hot soup noodles, noodles mixed noodles, boiling 1-2 minutes shorter, if you are not sure how long to cook, you can pick out a core to observe it, after pinch open there is a little white core, is suitable for the doneness of fried noodles;
** The noodles are not too cool enough, but also wash, that is, use chopsticks to constantly stir in the noodles, so that when eating, it will be very gluten, and it will not collapse into a paste when stir-frying, and the starch on the surface of the noodles can be washed off, so that the fried looks more refreshing;
** The leek must be put last, put in the leek in 20-30 seconds can be out of the pot, do not fry collapse, collapse leeks will be gone, replaced by a stink.
Slices of roasted steamed buns with curd milk
Ingredients: 2 steamed buns 1 tsp (5g) or more sesame seeds
Seasoning: 2 pieces of Wang Zhi and rose curd 20g garlic hot sauce (if you don't eat spicy, you can leave it alone)
Method:
1) First cut the steamed bun into 1cm thick slices, crush the curd, thin and evenly brush on the steamed bun slices, if you like to eat spicy, you can brush another layer of garlic hot sauce on the steamed bun slices, and then sprinkle with sesame seeds.
2) Place the steamed bun slices on a baking sheet lined with tin foil, place in the preheated oven, and bake at 170 degrees for about 10 minutes.
Super verbose:
** When I was a child, every winter there was a stove at home, and we put this baked steamed bun slice directly on the stove to bake. Now, there is no such condition at home, but the taste of this baked steamed bun slice is always missed. So, try it with an oven instead.
** It is best to choose fresh steamed buns for steamed buns, which taste better, and steamed buns that have been left for too long or too dry are too dry and hard after baking, and the taste is not good.
**The sauce applied on the steamed bun slices can be adjusted according to your own preferences, and only one side can be brushed, not both.
** The steamed bun slices should not be baked for too long to avoid drying out and affecting the taste.
** Wang Zhi and rose curd milk is a kind of seasoning in Beijing, is my snacks to big things, whether it is smeared steamed buns, flapjacks, or seems to be porridge is delicious, it is estimated that this life is inseparable.
A little more "happy water"
How can you eat a late-night snack that doesn't deserve to drink? Enough ready-made "happy water" to drink, you can spend a few minutes DIY one.
Eating spicy and spicy food, drinking refreshing drinks, brushing dramas, and chatting is really a wonderful weekend night~
Plum lemonade
Raw material:
1 lemon, 15 small oranges, 130g plum, 20ml honey, 2000ml diet soda
Method:
1) Rub the skin of lemon and orange with salt, soak in salt water and let stand for 10 minutes, take out and wash.
2) Slice the lemon, remove the seeds, cut the small orange in half and remove the seeds; Place on a plate, drizzle with honey and stain for 10 minutes.
3) Pour honey-stained lemon slices, small green oranges, plums, and ice cubes into the cold water tank in turn, then pour sugar-free soda, stir well, and refrigerate for 2 hours~
Super verbose:
**If you like sweetness, you can put more honey when you pick fruits.
** Sugar-free soda can also be replaced with Sprite or sweet sparkling water, in this way, when the honey is stained lemon and small green orange, the honey will be reduced ha, and the plum itself is also with its own sugar, and it will be sweet after pickling, so the proportion should be increased or decreased ha~
Ingredients: 1 green tea bag (or 5g of bulk green tea), 50g of mung beans, 100ml of milk, honey to taste
Method:
1) After washing the mung beans, pour them into the pot, add cold water to heat over high heat, continue to cook on high heat for two minutes after the water boils, wait for the soup to turn turquoise, pour the mung bean soup into the bowl where the green tea bags are placed (it is best to have a filter filter, so as not to filter the mung beans thoroughly enough), pick up the tea bags by hand, and pull repeatedly to make the tea taste in the soup stronger.
2) At this time, in the remaining mung beans in the pot, add water, the amount of water is about 5 times that of mung beans, continue to cook over high heat, turn the water to medium-low heat after boiling, boil the mung beans out of the sand, cool and set aside.
2) After the mung bean soup in step (1) cools naturally, pour in milk, mix honey and stir well, pour into a cup, add the cooled mung bean paste, and taste better after refrigeration in summer.
Super verbose:
** In summer, many people cook mung bean soup to relieve heat and detoxify. Although mung beans have these effects, the wrong method of cooking them will lose some of the functions of mung beans. The green skin of mung beans has the effect of removing fire and relieving heat. The detoxification effect is inside this green skin.
Therefore, when boiling mung beans, we better cook them in 2 portions. The first time, after boiling the water, continue to cook on high heat for two minutes, when the mung bean soup has a turquoise color, which is the time when the fire and heat relief effect is strongest from the perspective of Chinese medicine.
** Pour in water and continue to cook, cook until the mung beans are cracked, the bean paste oozes, basically the soup color and bean paste turn light red, at this time, the beans and soup have the effect of detoxification.
** It should be reminded that mung beans have the effect of detoxification, if you are taking the medicine, do not drink mung bean soup for the time being, otherwise it will reduce the efficacy.
**The above is all about how to cook mung bean soup correctly. Today's drink, one I drank on the streets of Shanghai, tasted very good. If you drink it in winter, it is also nice to change to black tea bags.
**Bubble tea has been popular here for many years, and I still maintain a "bubble tea, no pearls, thank you" realm. That thing tastes very Q, but it really has no nutrition and is not easy to digest. If you use mung beans or red beans instead, I personally think it is a good method.
(End)