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Today's meat and vegetarian collocation, the feeling of cooking being exaggerated is too cool, today is still your chef's small self

author:The little boy of Adventure Island

Last night ate the hot pot, today the amount of exercise is going to double again, how do I think I can't lose this fat, can only say that I rely on eating and drinking and then exercise to maintain weight, the dream of weight loss is not going to be shattered?

Never mind! Let's see what we're going to do tonight for mom and dad! Yesterday's chicken wings were really praised! Real chicken wings are very simple to make, and very delicious, the favorite food is New Orleans flavor, I don't know how this is made of seasoning, it is really delicious!

【Braised Chicken Nuggets】

Today's meat and vegetarian collocation, the feeling of cooking being exaggerated is too cool, today is still your chef's small self

Ingredients: 8 chicken thighs, 3 dried chili peppers, 2 star anise, 15 peppercorns, 3 slices of ginger, 1/2 green onion, 3 cloves of garlic, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of bean paste, 1/2 spoon of oyster sauce, g of rock sugar.

Directions: Cut the green onion into diagonal segments, cut the dried chili peppers into sections, slice the ginger, cut the garlic into cubes, and 1 spoonful of watercress paste. Cut the chicken thighs into chunks and put them in a pot of boiling water. Pour oil in a hot pan and add 70% heat to the shallots, ginger, garlic and dried chili peppers. Add a spoonful of watercress sauce and sauté over low heat until evenly colored. Pour in the chicken nuggets and add soy sauce and soy sauce along the edge of the pot. Stir-fry well, add 2 star anise, 15 peppercorns. Add rock sugar and half a spoonful of oyster sauce. Stir-fry slightly, pour boiling water and drown the chicken nuggets. Simmer for half an hour. Add the right amount of salt according to taste, stir well, and collect the juice from the pot on high heat.

【Broccoli in chicken sauce】

Today's meat and vegetarian collocation, the feeling of cooking being exaggerated is too cool, today is still your chef's small self

Ingredients: 25g chicken sauce seasoning, 300g broccoli, 1 peeled egg, 1 cooked salted egg, 2 cloves of garlic, 2 mushrooms, oil to taste.

Directions: Wash the broccoli, break into small pieces, blanch in water for 5 minutes to form a semi-cooked shape; peel the shells of the peeled and salted eggs and cut into small pieces, slice the garlic cloves. Add a small amount of oil to the pan, first add garlic cloves and sauté until fragrant, then add the peeled egg pieces and salted egg pieces. Add blanched broccoli, mushrooms, 25g of fresh chicken sauce seasoning, add 90g of water and simmer for a while. Pour the broth base of the pot over the broccoli and a chicken broccoli full of chicken soup flavor is ready!

【Beef Curry】

Today's meat and vegetarian collocation, the feeling of cooking being exaggerated is too cool, today is still your chef's small self

Ingredients: 100g curry, 500g beef, 1 carrot, 15 peppercorns, 1 small slice of cinnamon, 1/2 green onion, 8 slices of ginger, 20g butter.

Directions: Cut the beef into chunks and rinse until there is no blood. Put cold water in the pot, put the beef in cold water, and blanch the beef over the water. After the beef changes color, fish it out and pour out the water in the pot. The beef is rinsed with warm water! Rinse with warm water! Rinse with warm water! (Beef rinsed with warm water tastes better)

Start boiling the beef, put cold water in the pot, put the beef in cold water, add the chopped green onion, sliced ginger, peppercorns, cinnamon. Simmer for 1.5 hours and remove the beef.

Add butter in a wok, heat the oil and pour in the potatoes and carrots, and when the potatoes become slightly transparent, pour in the beef and stir-fry together for a minute.

Pour the soup of boiled beef into the pot and simmer for 2 minutes. Add the curry and continue simmering for 2 minutes. Turn to high heat and start collecting the juice, this time to keep stir-frying, so as not to paste the potatoes. Out of the pot ~ color and flavor are complete, soft potatoes and beef aroma, especially under the rice.

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