#春日生活打卡季#
Braised white radish
Ingredients: 1 white radish (about 500 grams), green onion: appropriate amount, ginger: appropriate amount, garlic: appropriate amount, light soy sauce: appropriate amount, cooking wine: appropriate amount, sugar: appropriate amount, salt: appropriate amount, water: appropriate amount, edible oil: appropriate amount
Steps:
1. Prepare the radish: Peel the radish, wash it and cut it into evenly sized pieces for later use.
2. Stir-fry seasoning: Finely chop the green onion, ginger and garlic, put it in the hot oil in a pan and stir-fry until fragrant.
3. Sauté the radish cubes: Put the chopped white radish cubes into the pan and stir-fry for a while to blanch the surface slightly.
4. Add seasoning: Add an appropriate amount of light soy sauce, cooking wine, sugar and salt, stir-fry evenly, and let the white radish pieces evenly coat the seasoning.
5. Add water and simmer: Pour in an appropriate amount of water, cover the pot, turn to low heat and simmer.
6. Simmer until flavorful: Wait for the white radish pieces to soften and simmer for about 20-30 minutes, during which time pay attention to the moisture status, and add water if necessary.
7. Season the juice: Wait until the white radish pieces are boiled until soft and glutinous, the soup is thickened, taste the taste, and then add salt to taste according to personal taste.
8. Serving: Serve the stewed braised white radish and garnish with a little chopped green onion.
Stir-fried spring shoots with mustard greens
Ingredients: mustard greens, spring shoots, pork belly, mushrooms, seasonings;
Method:
1. Clean the shepherd's cabbage, wash off the sediment on it, then put it in boiling water, add salt and oil to blanch the water, take it out and cut it into fine pieces after blanching, add salt and oil when blanching to keep the green color of the shepherd's cabbage;
2. Remove the shell of the spring bamboo shoots, peel off the roots of the mushrooms, clean them, and cut the spring bamboo shoots, mushrooms and pork belly into slices. Mushrooms and spring bamboo shoots need to be blanched in water to remove oxalic acid;
3. Pour oil into the pot, put in the pork belly and fry the fat, then pour the mushrooms and spring bamboo shoot slices into it, stir-fry evenly, and finally pour the chopped shepherd's cabbage into it and stir-fry together, stir-fry evenly and add salt to taste, you can add a little water to simmer it in an appropriate amount, and simmer for a minute or two to get out of the pot.
Bean meat powder
Ingredients: peas, lean meat, minced garlic.
How it works:
1. Clean the peas, then boil the water, after the water boils, put in the peas to blanch for two minutes, then remove and drain the water for later use.
2. Clean the lean meat, then chop it into minced meat for later use, then heat the oil in a pan, after the oil is hot, add the minced garlic and stir-fry until fragrant, then pour in the minced meat and stir-fry evenly.
3. Stir-fry until the minced meat changes color, then add a little cooking wine, light soy sauce and salt to taste and enhance the freshness, then continue to stir-fry evenly into the flavor, and then pour in the peas and stir-fry together.
4. Stir-fry until the peas are flavorful, then you can eat them out of the pot.
Stir-fried beef
Ingredients: Dried fragrant meat, garlic, chili, beef, salt, soy sauce, light soy sauce, water, leeks
Steps:
1. Cut the dried fragrant into slices for later use. Finely chop the garlic and peppers, and shred the beef.
2. Pour an appropriate amount of cooking oil into the pot, wait for the oil temperature to rise, add garlic and chili pepper and stir-fry until fragrant.
3. Add the shredded beef and stir-fry until it changes color.
4. Pour in the dried fragrant sauce, add an appropriate amount of salt, soy sauce and light soy sauce, and stir-fry evenly.
5. Pour in a small amount of water and reduce the juice over high heat. Finally, add the leeks, stir-fry evenly, and then you can remove from the pan and serve on the plate.
Stir-fried eggplant with chili
Ingredients: eggplant, green pepper, minced garlic, dried chili.
How it works:
1. Clean the green peppers, then cut them into small pieces for later use, then heat the pan without oil, pour in the green peppers and stir-fry together, stir-fry the tiger skin, and set aside.
2. Clean the eggplant, then cut it into small pieces for later use, then heat the oil in a pan, after the oil is hot, put in the eggplant and fry in oil, fry until the eggplant becomes soft, and then put it out for later use.
3. Leave the bottom oil in the pot, continue to heat, add the minced garlic and stir-fry until fragrant, then pour in the green pepper and stir-fry a few times, then pour in the eggplant and stir-fry together.
4. Add an appropriate amount of salt, light soy sauce and oyster sauce to taste and enhance the freshness, then continue to stir-fry evenly to taste, and fry until the eggplant and green pepper are broken and flavored, and then you can eat it out of the pot.
Sweet and sour pork ribs
Ingredient Preparation:
Ingredients: 500 grams of pork ribs
Seasoning: salt, soy sauce, vinegar, sugar, tomato paste, cooking wine, ginger, garlic, green onion, pepper
Cooking Steps:
1. Chop the pork ribs into half-inch long pieces and marinate with salt, cooking wine, green onion, ginger and pepper for 1 hour.
2. Prepare the slurry and prepare the fried ribs. There is no need for egg batter, and the slurry is made by mixing flour and starch.
3. Put enough oil in the pan, and when the oil is hot, fry the marinated pork ribs until golden brown, remove and set aside. Fry the ribs again and drain the oil.
4. Leave the bottom oil in the pot, add ginger and garlic and stir-fry until fragrant, add the pork ribs and stir-fry. Add a small amount of salt and soy sauce to taste, pour in cooking wine, and add water just over the ribs.
5. Add sugar, brown sugar and tomato paste, cover the pot, bring to a boil over high heat, then turn to low heat and cook slowly.
6. Wait until the water is halfway through, add vinegar and continue cooking.
7. Finally, reduce the juice over high heat and add a tablespoon of balsamic vinegar before removing from the pan to increase the sweet and sour taste.
8. Sprinkle with chopped green onions and sesame seeds, sweet and sour pork ribs.
Scrambled eggs with spinach
Ingredients: spinach, eggs, green onion and garlic, red pepper, salt, light soy sauce
Steps:
1. After picking and washing the spinach, split it from the middle, beat the eggs into a bowl and beat them, and cut the red pepper into shreds
2. Heat oil in a pan, fry the egg liquid until golden brown and solidified
3. Heat the oil in the pot again, add the green onion and garlic and stir-fry until fragrant, and then add the spinach and stir-fry first
4. Stir-fry until the spinach is soft, then add an appropriate amount of salt and light soy sauce and stir-fry evenly
5. Finally, add eggs and shredded red peppers, stir-fry evenly, and then you can get out of the pot
Zucchini
Ingredient Preparation:
Zucchini (1 piece), Carrot (to taste), Millet Pepper (1 piece), Dried red pepper (to taste), Sichuan peppercorns (to taste), Balsamic vinegar (to taste), salt (to taste), Sugar (to taste), Olive oil (to taste), Oyster sauce (to taste)
Method:
1. Prepare the ingredients: 1 zucchini, 1 carrot, thinly sliced carrots, millet pepper and dried red pepper chopped and set aside.
2. Slice the zucchini, put it in salt and marinate for 5 minutes, then rinse it with clean water and set aside.
3. Boil a pot of boiling water, blanch the marinated zucchini for one minute, remove and cool for later use.
4. Heat the oil, add the peppercorns, stir-fry over low heat until fragrant, remove the peppercorns and discard.
5. Heat the oil in the pan until it is 50% hot, turn off the heat, add balsamic vinegar, salt, sugar and oyster sauce, and stir well.
6. Pour the sauce into the zucchini slices and mix well.
7. Finally, sprinkle the chopped millet pepper and dried red pepper on top of the zucchini and serve.