#Winter Life Check-in Season#
Welcome to my food self-media, I am Jinxiu V Shandong, a creator who focuses on food creation. My slogan is "Focus on Food, Make Life Delicious", and today I would like to share with you a few home-cooked food recipes. These delicacies are popular and are a few of the most common delicacies. We can make the most delicious meals every day using ordinary ingredients. I hope that today's food sharing will bring you happiness and satisfaction throughout the day.
Radish and egg soup
Ingredients: white radish, eggs, goji berries, chopped green onions
Steps:
1. Wash and peel the radish and cut it into shreds. Wash the goji berries and set aside.
2. Heat the oil, beat in the eggs and fry them, then set aside.
3. Leave oil in the pot, add minced ginger and stir-fry until fragrant, add shredded radish and stir-fry a few times.
4. Add the fried eggs, pour in an appropriate amount of boiling water, and cook over low heat for about 10 minutes.
5. Finally, add wolfberries and an appropriate amount of salt, sprinkle with chopped green onions, and then turn off the heat and remove from the pot.
Beef stewed baby cabbage tofu
Ingredients: beef, tofu, coriander, minced garlic, chili noodles.
How it works:
1. Clean the beef, then cut it into thin slices, put it in a large bowl, then add an appropriate amount of starch, salt and peanut oil, then grasp and mix evenly, marinate for ten minutes and set aside.
2. Cut the tofu into small pieces, then clean the baby cabbage for later use, then heat the oil in a pan, after the oil is hot, add the minced garlic and chili noodles and stir-fry until fragrant, then add an appropriate amount of water, and boil over high heat.
3. Then add the tofu and doll and cook together for three minutes, then add the marinated beef and cook for one minute.
4. Finally, add an appropriate amount of salt to taste, and you can eat it out of the pot.
Chestnut stewed chicken
Ingredients: chicken wings, chestnuts, ginger slices, green onions, minced green onions, ginger and garlic, star anise, bay leaves, rock sugar.
How it works:
1. Chop the chicken wings into small pieces and clean them, then blanch them in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the smell, after boiling, skim off the foam, and then drain the water for later use.
2. Peel the chestnuts and clean them, then heat the oil in a pan, after the oil is hot, put in a handful of rock sugar and fry the sugar color, fry until the rock sugar melts, then add the chicken wings and stir-fry evenly, and wrap the sugar color.
3. Then add green onions, ginger, minced garlic, star anise and bay leaves and stir-fry evenly to bring out the fragrance, then add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, salt and oyster sauce to taste and enhance the freshness, and then continue to stir-fry to taste.
4. Then add the chestnuts and the boiling water that has not been over the chestnuts, cover and simmer for 25 minutes, then stir-fry over high heat to reduce the juice, and then you can eat it out of the pot.
Cold lotus root slices
Ingredients: 1 lotus root, light soy sauce: appropriate amount, balsamic vinegar: appropriate amount, sugar: appropriate amount, salt: appropriate amount, edible oil: appropriate amount, green onion, ginger and garlic (optional): appropriate amount
Steps:
1. Prepare the lotus root slices: Peel the lotus roots, wash them, and cut them into thin slices. The cut lotus root slices can be put into clean water to prevent oxidation and discoloration.
2. Blanching treatment: Blanch the cut lotus root slices in boiling water, boil for about 1 minute, soften and remove them, put them in cold water to cool, drain and set aside.
3. Prepare the sauce: Take a bowl, add light soy sauce, balsamic vinegar, sugar, a pinch of salt and cooking oil, stir well to make the sauce and set aside.
4. Mix the lotus root slices: Put the drained lotus root slices into a container, pour in the seasoned sauce, and mix gently so that each lotus root slice is evenly coated with the sauce.
5. Add seasonings: You can add seasonings such as green onions, ginger, and minced garlic to enhance the taste.
6. Flavoring: Put the mixed lotus root slices in the refrigerator and let them stand for a period of time (about 30 minutes or more) to let the lotus root slices fully absorb the flavor.
7. Plating: Take out the flavored lotus root slices and arrange them on a plate.
Alfalfa vegetable buns
Ingredients: flour, yeast, alfalfa, vermicelli, eggs, fungus, ginger, green onions, cooking oil, salt, sesame oil
Detailed instructions:
1. Add the yeast to warm water and stir until dissolved, add flour to the basin, pour in yeast water, knead into a dough, and let rise until twice the size.
2. Wash and chop the alfalfa, soak the vermicelli in hot water until soft, beat the eggs and fry them, and mince the fungus. Put alfalfa, vermicelli, eggs, and fungus into a basin, add minced green onions, salt, sesame oil, and cooking oil, stir well, and make a filling.
3. Divide the dough into small pieces, roll it into a thin skin, put in the filling, wrap it into a bun, put the bun in the steamer and let it rise for 10 minutes, steam it over high heat, steam it for 15 minutes after steaming, turn off the heat and simmer for 3 minutes. Alfalfa vegetarian stuffed buns, with rich and diverse fillings, with the fresh taste of alfalfa vegetables, are a delicious and nutritious winter delicacy.
Dry pot cauliflower
Ingredients: cauliflower, millet spicy, green pepper, bean paste, minced garlic.
Steps:
1. Cut the cauliflower into small florets and soak them in salted water for 10 minutes, then wash them. Bring water to a boil in a pot, add salt and cooking oil, blanch the cauliflower for one minute, then drain and set aside.
2. Heat the oil, after the oil is hot, add the minced garlic, millet spicy and green pepper and stir-fry to make the fragrance, then add the bean paste to fry the red oil, and then add the cauliflower and stir-fry evenly to color.
3. Add salt, oyster sauce and sugar to taste, stir-fry evenly to taste.
White fungus red date soup
Prepare the ingredients
White fungus, red dates, rock sugar
1. Soak the white fungus in warm water to soften, then remove the roots and clean them and put them in the soup pot.
2. Remove the core of the red dates, then put them in the soup pot, add an appropriate amount of water, cover the pot and boil over high heat, then turn to medium heat and simmer for 15 minutes, turn off the heat and simmer for 10 minutes.
3. After the white fungus soup is simmered, add two pieces of rock sugar, and then simmer for ten minutes to boil out the glue before turning off the heat.
Pleurotus eryngii
Ingredients: Pleurotus eryngii, ginger, garlic, shallots, light soy sauce, balsamic vinegar, cooking oil, sugar, salt
Steps:
1. Treat the oyster mushrooms: Cut off the stems of the oyster mushrooms, wash them and slice them. If the oyster mushroom is large, it can be torn into strips of the appropriate size.
2. Blanching treatment: Blanch the oyster mushrooms in boiling water, the blanching time should not be too long, and maintain a certain crisp and tender taste. Blanch and drain.
3. To prepare the sauce: Finely chop the ginger and garlic and chop the shallots. In a bowl, add light soy sauce, balsamic vinegar, sugar, salt and stir well.
4. Mix well: Put the blanched oyster mushrooms into a large bowl, add the prepared sauce, and mix gently to ensure that each slice of mushrooms is evenly coated with the sauce.
5. Serving: Place the mixed oyster mushrooms on a plate and garnish with chopped green onions to taste.
6. Flavor: Refrigerate the oyster mushrooms on your plate to allow them to absorb the flavor and keep them fresh.
7. Done: After removing, serve chilled king oyster mushrooms. The taste is crisp and fragrant.
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