#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.
Chicken stew with coconut
Ingredients: chicken, coconut, ginger slices, green onions, wolfberries, red dates.
Method:
1. Chop the chicken into small pieces and clean it, then blanch it in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the fishy, after boiling, skim off the foam, then remove and drain the water, and put it in a saucepan.
2. Open the coconut, take out the coconut meat and cut it into small pieces, put it in a saucepan, leave the coconut water for later use, clean a few red dates, and put them in together.
3. Add a piece of ginger slices to the saucepan, pour in an appropriate amount of water, and simmer over medium-low heat for two hours.
4. Finally, add an appropriate amount of salt to taste, sprinkle in a handful of cleaned wolfberries to garnish and enhance freshness, and you can eat it out of the pot.
Rotten bamboo meat powder
Ingredients: Yuba, minced ginger and garlic, chopped pepper, green onion.
How it works:
1. Clean the lean meat, then chop it into minced meat for later use, then soak the eight yuba in advance to soften, and then cut the minced ginger and garlic, chopped pepper and green onion.
2. Heat the oil in a hot pan, after the oil is hot, add the minced ginger and garlic and chopped pepper and stir-fry until fragrant, then pour in the minced meat and stir-fry over high heat, fry until the minced meat changes color, add an appropriate amount of cooking wine, light soy sauce, oyster sauce, salt and sugar to taste and improve the freshness, and then continue to stir-fry evenly.
3. Then add yuba and stir-fry together to evenly absorb the flavor, then pour in a small amount of water and simmer for about three minutes.
4. Finally, put in a handful of green onions and stir-fry together to collect the juice, and then stir-fry over high heat to collect the juice, and then you can eat it out of the pot.
Steamed pomfret
Ingredients: 1 silver pomfret, 1 green onion, ginger, salt to taste. 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, peanut oil, minced garlic, shredded green and red peppers.
1. Wash the pomfret, stuff the fish belly with green onion and ginger, put the green onion and ginger on the bottom of the fish, put ginger slices on the top, boil water in the pot, and steam the fish for about 12 minutes.
2. Put the light soy sauce, vinegar, salt and sugar together in a bowl and mix well, pour it on the steamed fish, put minced garlic, sprinkle with shredded green and red peppers, and pour hot oil on it.
White radish beef broth
Ingredients: Beef: 300 grams, choose tendon meat or hip meat, white radish: 1 stalk (about 500 grams), ginger: appropriate amount, sliced, cooking wine: appropriate amount, salt: appropriate amount, pepper: appropriate amount (optional), cooking oil: appropriate amount
Steps:
1. Prepare the ingredients: Cut the beef into cubes, peel and cut the white radish into cubes, and slice the ginger for later use.
2. Beef Processing: Blanch the beef pieces in boiling water to remove blood and impurities, and remove them for later use.
3. Stir-fry ginger slices: Heat the pan with cold oil, add ginger slices and stir-fry until fragrant.
4. Stir-fry beef: Add the beef cubes and stir-fry until it changes color, then add an appropriate amount of cooking wine to enhance the flavor.
5. Add water and simmer: Add enough water, add the white radish cubes, bring to a boil over high heat, then turn to low heat and simmer slowly.
6. Remove foam: During the simmering process, remove the foam and keep the broth clear.
7. Add salt and season to taste: When the radish is cooked through, add salt and pepper to taste.
8. Remove from the pan: Make sure the beef is cooked and the white radish is soft and ready to be cooked.
Nishiseri Stir-fried Lily
Ingredients: celery, 2 lilies, a pinch of wolfberry, 1/2 teaspoon salt, 1 tablespoon oyster sauce, appropriate amount of ginger and garlic
1. The celery is relatively thick, first cut in half, and then cut obliquely into pieces. After the water boils, add some salt and oil, pour the celery into the pot and cook until the color turns green.
2. Wash the fresh lily, put it in the pot and cook for about a minute, and then remove the lily slices after the color becomes thorough.
3. Put oil in a wok, add ginger and garlic and stir-fry until fragrant, pour in celery and lily and stir-fry well, add some salt and oyster sauce and stir-fry well.
4. Soak the wolfberries in hot water in advance to soften. Drain the water and stir well in a pan.
Dry sautéed green beans
Ingredients: green beans, dried chilies, garlic slices.
Steps:
1. Clean the green beans and cut them into small pieces. Cut the dried chili peppers into small pieces and the garlic into slices.
2. Heat the oil, put in the green beans and fry them after the oil is hot, and fry them until the green beans are tiger skin-shaped.
3. Leave the bottom oil in the pot, add the dried chili pepper and garlic cloves and stir-fry to bring out the fragrance, and then add the fried green beans and stir-fry evenly.
4. Add light soy sauce, oyster sauce, salt, chicken essence, stir-fry evenly to taste. Stir-fry for about half a minute, and then it can be removed from the pan and put on a plate.
Braised duck leg in sauce
Main ingredients: 2 duck legs, 2 green onions, 1 piece of ginger, 5 garlic, 1 spoon of Sichuan pepper, 2 star anise, 1 cinnamon, 1 spoon of bean paste, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 15 grams of rock sugar, 300 ml of beer, 1 spoon of cooking wine, appropriate amount of cooking oil
【How to do it】
1. The duck leg bought is soaked in water for a while, soaked in blood water, and then put it into the pot with water, add a few slices of ginger and some cooking wine, boil the foam over high heat, remove and clean it.
2. Don't put oil in the pot, put the duck leg skin down in the pot, fry it over low heat, fry the fat on the duck skin, and remove the fishy smell of the duck.
3. Pour oil into the casserole, stir-fry the chives, ginger, garlic and ingredients, I use a high-temperature casserole, and ordinary casseroles cannot be fried directly.
4. Add a spoonful of bean paste and fry over low heat to make it fragrant, and put a spoonful of red oil bean paste if you can eat spicy.
5. Pour in the beer, add three spoons of light soy sauce, one spoonful of dark soy sauce, add a few pieces of rock sugar, and the whole dish does not need to add more salt.
6. Put in the duck legs, bring to a boil over high heat, turn to low heat and simmer for 30 minutes, and finally collect the juice on high heat.
Braised sheep's trotters
Ingredients: lamb's trotters, ginger, cooking wine, green onions, star anise, cinnamon, dried chilies, light soy sauce, oyster sauce, rock sugar, dark soy sauce
Method:
1. Blanch the sheep's feet in a pot under cold water, add 1 tablespoon of cooking wine and rinse.
2. Put the sheep's hooves into the pressure cooker. Add water until it reaches 1-2 cm of sheep's feet, add 1 tablespoon of cooking wine, 2 slices of ginger, 3 small pieces of green onions, and remove the fishy smell. Turn the pressure cooker to low heat after steaming. Continue to press for 20 minutes.
3. Put oil in the pot and turn on low heat, add an appropriate amount of rock sugar and fry the sugar. When the rock sugar turns into light yellow foam and floats on the surface of the oil, it means that it is about to be the best moment.
4. Quickly add the sheep's trotters and stir-fry, evenly coated with sugar.
5. Put star anise, cinnamon, dried chili peppers and ginger slices and stir-fry for 1 minute to get fragrant.
6. After that, add hot water, slightly below the level of sheep's feet. Add 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce to taste, and half a tablespoon of dark soy sauce to adjust the color. Cover and simmer for 15 minutes.
7. The sheep's trotters are soft and rotten, you can turn on the high heat to collect the juice, thicken the juice, and then put it on the plate.
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