#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.
Sauerkraut stew
Ingredients: Northeast sauerkraut, pork, frozen tofu, large bones, star anise, garlic cloves, ginger slices, green onions, salt, chicken essence.
Method:
1. Cut the Northeast sauerkraut into thin strips, put it in a bowl, add water to soak for a while, then change the water and wash it several times, squeeze out the water and set aside. Rinse the pork and cut into thick slices. Frozen tofu cut into small pieces.
2. Clean the big bones, blanch them in a pot with cold water, remove the foam, and then remove the big bones.
3. Then put the big bones and pork into the pot, add star anise, garlic cloves, ginger slices, green onions, then add sauerkraut, and pour in an appropriate amount of hot water.
4. After boiling on high heat, turn to low heat, simmer for 50 minutes, then add frozen tofu and cook for 10 minutes.
5. Finally, add salt and chicken essence to taste, and you can get out of the pot. When eating, mix a sauce, dip it in the meat and eat it without being greasy. I ate it once at a friend's place before, and asked how to make it, and since then, I have made it every other winter every three or five times, and I can't eat enough, so you can try it quickly.
Beef stewed radish
(1) We cut the beef into small pieces and soak them in water for 1 hour. Rub repeatedly to remove the blood.
(2) Heat oil in a pan, pour in the drained beef cubes and stir-fry. After the moisture on the surface of the beef is fried, add the dark soy sauce to color, add a little old vinegar, and add green onions, ginger and garlic to remove the smell. Stir-fry over high heat for a while to remove the fishy smell.
(3) Add boiling water to cover the beef, turn on high heat and bring to a boil. Add 1 hawthorn, the beef is easy to rot. Reduce the heat to low and simmer until the beef can be inserted with chopsticks.
(4) Peel off the heads and tails of carrots and daiks, wash them and cut them into small pieces. Add all the radishes to the beef, add salt to taste, and continue to simmer for 20 minutes.
Beef sauce
Ingredients: beef shank, green onion knots, ginger, garlic, bay leaves, star anise, cinnamon, dried chili peppers, soybean paste, light soy sauce, dark soy sauce, cooking wine, Sichuan pepper powder, thirteen spices
Production process:
1. Wash the beef tendon and cut it into two large pieces, blanch the blood in a pot under cold water, and remove it.
2. Bowl juice: Add two spoons of cooking wine, two spoons of light soy sauce, one spoonful of oyster sauce, two spoons of dark soy sauce, two spoons of soybean paste, a little chicken essence, salt, an appropriate amount of Sichuan pepper powder and thirteen spices and stir well.
3. Put the beef tendon into the casserole, add the hot water that has soaked the beef tendon meat and the prepared bowl juice, then add star anise, cinnamon, bay leaves, dried chili, rock sugar, green onion knots, ginger slices, cover the lid and stew until steamy, then turn to medium-low heat and simmer for 60 minutes, turn off the heat and simmer for another three hours, finally take out the dry seal and put it in the refrigerator overnight, then cut it into thin slices and put it on the plate, adjust a sauce and put it in the middle.
Stir-fried vermicelli with Chinese cabbage
Ingredients: 1/2 Chinese cabbage, dried vermicelli: appropriate amount, carrot: 1 spine, green onion: 1 root, ginger: appropriate amount, shredded, garlic: appropriate amount, minced garlic: appropriate amount, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of cooking oil
Steps:
1. Prepare the ingredients: Wash and cut the Chinese cabbage into cubes, shred the carrots, cut the green onions into sections, shred the ginger, and mince the garlic. Soak the dry vermicelli in advance until soft and set aside.
2. Deep-fry the vermicelli: Heat the pan with cold oil, fry the soaked dry vermicelli until golden brown and crispy, remove and set aside.
3. Stir-fry vegetables until fragrant: Add an appropriate amount of cooking oil to the pan, heat and add shredded ginger and minced garlic and stir-fry until fragrant.
4. Add vegetables: Add shredded carrots and green onions and stir-fry until vegetables are tender.
5. Add the Chinese cabbage: Add the chopped Chinese cabbage cubes and continue to stir-fry until the vegetables are cooked.
6. Seasoning: Add an appropriate amount of light soy sauce and stir-fry well, being careful not to add salt too early to avoid water from the vegetables.
7. Add the vermicelli: Add the fried vermicelli to the stir-fry evenly, making sure each vermicelli is coated in the sauce.
8. Finish to taste: Add salt to taste and continue to stir-fry evenly.
9. Remove from the pan: Wait until all ingredients are cooked and the vegetables are cooked through.
Corn and winter melon chicken thigh soup
Ingredients: 1 piece of corn, 300 g winter melon, 800 ml chicken stock or water, 150 g chicken thigh, 3 sliced ginger, 1 tablespoon cooking wine, salt to taste, cooking oil
Steps:
1. Prepare the ingredients: Peel and cut the corn into sections, peel and cut the winter melon into cubes. Cut the chicken thighs into cubes and set aside.
2. Stewed stock: Chicken bones or chicken can be used to stew stock. Bring the stock to a boil and set aside.
3. Stir-fry ginger slices: Heat some cooking oil in a pan and stir-fry the ginger slices until fragrant.
4. Cook the chicken thighs: Add the sliced chicken thighs to the fried ginger slices and stir-fry evenly.
5. Add cooking wine: Add cooking wine to the fried chicken thighs and stir-fry evenly to remove the fishy smell.
6. Pour in the stock: Pour the stewed stock into the sautéed chicken thighs and bring to a boil.
7. Add the corn and melon: Once the soup is boiling, add the cut corn and melon cubes and cook until the corn and melon are tender.
8. Seasoning: Add salt to the soup and season it according to personal taste.
9. Remove from the pot: When the corn and winter melon are cooked, turn off the heat and remove from the pot.
10. Enjoy: Place the hot corn and melon soup in a bowl and enjoy.
Scrambled eggs with green peppers
Ingredients: green pepper, egg, garlic.
Directions:1. Crack the eggs into a bowl, add salt and pepper to taste and stir to combine.
2. Remove the seeds from the green pepper and finely chop. Slice the green onions, slice the ginger and mince the garlic.
3. Heat the pan, add an appropriate amount of oil, pour in the egg liquid after the oil is hot, quickly fry and stir-fry until the eggs solidify into small pieces, remove and set aside
4. Leave the bottom oil in the pot, add ginger slices and minced garlic and stir-fry until fragrant.
5. Add the chopped green peppers, stir-fry evenly, stir-fry until the green peppers are broken, then pour in the eggs and stir-fry.
6. Pour the light soy sauce and cooking wine, stir-fry evenly, and let the eggs and green peppers fully absorb the seasoning.
7. Finally, add chopped green onions, stir-fry evenly, and remove from the pan.
Steamed eggplant with garlic puree
Ingredients: eggplant, garlic, millet spicy, light soy sauce, oyster sauce, sugar, refined salt
1. First prepare two fresh eggplants, without peeling them and cut them into thick slices. Then boil the water in a pot and steam for eight minutes. Eight minutes later, the right hand was torn into a long strip.
2. Prepare the sauce: pat the garlic at one end and chop it into minced pieces, and cut the millet spicy into circles for later use. Add two tablespoons of light soy sauce, one tablespoon of oyster sauce, three tablespoons of aged vinegar, one tablespoon of sugar, and half a tablespoon of refined salt to the mix, stirring directly with chopsticks. Then pour this sauce over the eggplant.
3. Put it in the steamer and steam it again for 5 minutes, then pour a circle of hot oil on the surface after steaming. The steamed eggplant with garlic paste made by this method is nutritious, delicious and satisfying. If you like it, you can give it a try.
Stir-fried pork liver
Material:
250 grams of pork liver, a green pepper, a red pepper, an appropriate amount of garlic, an appropriate amount of ginger, an appropriate amount of light soy sauce, an appropriate amount of cooking wine, an appropriate amount of salt, an appropriate amount of sugar, and an appropriate amount of cooking oil
Method:
1. Slice the pork liver and marinate in cooking wine and light soy sauce for 15 minutes.
2. Shred the green and red peppers, mince the ginger and garlic and set aside.
3. Pour cooking oil into the pot, heat it, add the pork liver, slide it quickly, and fry until it changes color and serves.
4. Add a little cooking oil to the pot, add ginger and garlic and stir-fry until fragrant.
5. Add the shredded green and red peppers and stir-fry for a while, add a pinch of salt and sugar to taste.
6. Add the fried pork liver, stir-fry evenly and remove from the pan.
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