Weekend time
It's Friday again, so how do you plan to spend the weekend? After a week of work/study, relax and invite friends to go for a walk outside and get in touch with nature.
Enjoy a quiet time at home, a book and a cup of coffee is a leisurely afternoon. Or spend time with your parents and relatives and cook them a meal on the weekend.
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Today, I would like to recommend two dishes suitable for cooking at home on weekends, with the addition of American pistachios, delicious and nutritious, the method is simple and easy to use, and novices can easily master it!
Today's recipe comes from international celebrity chef Yan Wenda. For more than 40 years, Celebrity Chef Yan has traveled the world to share the culture, cuisine and personal experiences of China and the United States.
With more than 3,500 episodes of food and travel TV shows, 32 cookbooks, and multiple North American and Asian restaurants, including San Francisco's critically acclaimed and popular M.Y. China), which gave him a unique perspective on cuisine.
Spaghetti with pistachio mushrooms
Material:
1 pound shiitake mushrooms, sliced
1/2 cup chopped shallots
3 garlic crumbles, minced
1/4 cup olive oil
1/4 cup butter
2 teaspoons flour
2 teaspoons lemon juice
1/4 cup chop nine layers of tartar leaves
2 teaspoons chopped celery
1/2 cup grated Parmesan cheese
3/4 cup coarsely chopped American pistachio kernels
Season with salt and pepper
1 pound fettuccine, cooked according to package instructions
Steps:
Sauté the mushrooms, shallots, and garlic in olive oil and butter in a large skillet until tender and cooked, about 5 minutes.
Add the flour, cook and stir until slightly thickened. Add lemon juice, tart, celery, cheese and pistachios; Season with salt and pepper. Serve with pasta after heating.
Korean pistachio kimchi fried rice
Material:
2 teaspoons cooking oil
1/2 cup bacon, cut into 1/2-inch cubes
1 teaspoon minced garlic
1 cup cabbage, cut into 1/2-inch cubes
1/2 cup roasted pistachio kernels
1 cup fresh mushrooms, cut into 1/4-inch pieces
3 eggs (2 beaten into egg mixture, 1 boiled for garnish)
3 cups cooked rice
1/4 cup Korean cabbage water
2 teaspoons sesame oil
Ingredient:
1/4 cup toasted pistachio kernels, lightly crushed
1 sheet of baked seaweed, torn into 1-inch square pieces
1 teaspoon toasted white mushroom
Steps:
Heat a frying pan over medium heat, add cooking oil and swirl to cover the bottom and sides. Add the bacon and sauté until browned around the edges. Add the garlic, kimchi and sauté until most of the liquid has evaporated. Add the pistachios and mushrooms and sauté for about 2 minutes until the mushrooms are tender.
Push all the stir-fried ingredients to the side, add the beaten eggs, stir-fry until most of the eggs are solidified, break the curd into small pieces with a spatula, add the rice and kimchi juice, put all the stir-fried ingredients together and drizzle with sesame oil.
To make the ingredients, place the pistachios, nori flakes, and sesame seeds in a small grinder. Pulse until the nori is cut into small pieces, but not in powder form. Put a fried egg on top of the fried rice and sprinkle the pistachio nori on top of the egg and rice.
For more pistachio recipes, please visit:
https://americanpistachios.cn/recipes-and-snacking