"A mother's heart, only wishes are like people." Mother's greatest hope for her children is health and safety, and we also hope for our elders that they are healthy and well. Mother's Day is celebrated on the second Sunday of May every year, and although it originated in the United States, it has now become an international holiday.
On weekdays, her mother, who is "mother-in-law", has been taking care of the family, and watching her more and more gray hair, I realized that my mother has been slowly getting old. Spend money to give gifts on Mother's Day, it is better to try to cook a table of meals to express your heart and warm your mother with delicious food. Especially after the elders get older, they should pay more attention to their diet, recommend 6 dishes suitable for the elders, and show filial piety with food.
1. Beef Sauce Tofu
Ingredients: soft tofu, beef, garlic, shiitake mushrooms, green onions, shallots; Bean paste, sugar, starch
1. Wash the beef and cut it into minced meat; After cleaning, blanch the mushrooms for about 3 minutes to control the water, then chop them for later use; Cut the garlic into minced garlic, chop the shallots into chopped green onions, and cut the green onions into sections; Half a bowl of water starch for later use; Cut the tofu into cubes.
2. Heat the oil, pour in the minced meat and stir-fry continuously after the oil is hot, and add the green onions, minced garlic and bean paste after it changes color (do not eat spicy or do not add it).
3. Continue to stir-fry, add an appropriate amount of white sugar to taste, take an appropriate amount of boiling water and pour it into the pot, add tofu cubes, and simmer for about 8 minutes.
4. Pour in the water starch and chopped shiitake mushrooms, turn to high heat to reduce the juice and then remove from the pot.
2. Tomato tofu
Ingredients: tofu, shallots, garlic; Starch, tomato paste, light soy sauce, oyster sauce, dark soy sauce, sugar, salt.
1. Cut the tofu into cubes; Cut the garlic into minced garlic and put it in a bowl, add 2 tablespoons of tomato paste, half a tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of starch, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, appropriate amount of salt, stir well and set aside.
2. Evenly coat all sides of the tofu with starch, without being too thick.
3. Heat the oil, add the tofu cubes and fry them until they are golden brown on both sides, and then put out the tofu cubes for later use.
4. Pour the sauce prepared before into the pot, simmer for about 1 minute, pour in the tofu cubes, stir-fry evenly, and put it on a plate.
3. Stir-fried choy sum with fried tofu
Ingredients: fried tofu, choy sum, garlic, dried chili; Salt, light soy sauce, chicken essence, sugar
1. Cut the fried tofu from the middle and cut into pieces; Peel the garlic and cut into slices; Dried chili peppers cut into sections.
2. Clean the cabbage, remove the roots and cut it into sections, and place the leaves and stems separately.
3. Heat the wok, turn on low heat without oil, and put it out for later use.
4. Heat the oil, pour in the garlic slices and chili peppers to stir-fry until fragrant, then pour in the fried tofu and vegetable stalks and stir-fry for 2 minutes.
5. After the vegetable stalks are fried and softened, then pour in the cabbage sum and stir-fry. Add 1 tablespoon of light soy sauce, salt, monosodium glutamate, and sugar to taste.
6. After stir-frying evenly, it can be removed from the pot and put on a plate.
Fourth, fried fungus with shrimp and loofah
Ingredients: loofah, shrimp, fungus, ginger, garlic; Pepper, cooking wine, oyster sauce, salt
1. After cleaning the shrimp, put them in a bowl, add 1 tablespoon of pepper, 1 tablespoon of cooking wine, appropriate amount of salt, stir well and marinate.
2. After cleaning the loofah, peel and cut into pieces; Soak the dried fungus in warm water, drain and tear the pieces for later use; Shred the ginger and mince the garlic.
3. Heat the oil, add the shrimp and stir-fry until the shrimp change color.
4. Put oil in the pot, add shredded ginger, minced garlic and stir-fry until fragrant, pour in the loofah, fungus and stir-fry for 1 minute, add shrimp and continue to stir-fry.
5. Add 2 tablespoons of oyster sauce, stir-fry 2 tablespoons of water evenly, cover the pot and simmer for 2 minutes to reduce the juice.
6. Wait until the loofah and fungus are fully cooked, add an appropriate amount of salt to taste, stir-fry evenly, and then you can get out of the pot.
5. Steamed pangasius
Ingredients: pangasius, vermicelli, cabbage leaves, garlic, millet pepper; Steamed fish soy sauce, light soy sauce, sugar, starch, cooking wine, salt
1. After cleaning the pangasius, cut it into large pieces and put it in a bowl, add 1 tablespoon of cooking wine, 1 tablespoon of starch to mix evenly, marinate for 3 minutes and set aside.
2. Take another bowl, put minced garlic, millet pepper, 2 tablespoons of steamed fish soy sauce, 2 tablespoons of water, 2 tablespoons of light soy sauce, appropriate amount of salt and sugar, stir well and set aside.
3. Soak the vermicelli, spread a vegetable leaf on the bottom of the plate, put the vermicelli on the cabbage leaves, put the pangasius pieces on the vermicelli, and pour the sauce just prepared.
4. Steam the steamer on high heat for about 10 minutes, sprinkle a handful of sesame seeds when it is served on the table, and drop a few drops of sesame oil to taste better.
6. Crucian carp tofu soup
Ingredients: crucian carp, lactone tofu, ginger; Cooking wine, salt
1. After the crucian carp is washed, cut a few knives obliquely on both sides of the fish, squeeze out the juice with ginger and smear the inner and outer fish body, then smear the whole body with cooking wine, and place it on a plate covered with plastic wrap to marinate for about 10 minutes. Cut the tofu into cubes and shred the ginger.
2. Use kitchen paper to absorb the excess water on the fish body, including the inside of the fish belly, to prevent the fryer from being too much for frying.
3. Heat the wok and wipe the inside of the pan with ginger to prevent the fish skin from sticking to the pan. Add an appropriate amount of oil, heat over low heat, add the crucian carp and fry for about 3 minutes on one side until golden brown on both sides.
4. After the fish is fried on both sides, pour out the excess oil in the pot, add an appropriate amount of water and turn to high heat to simmer the fish soup, add tofu cubes and ginger shreds after the fish soup is thick and white, and continue to simmer for 5 minutes. Add an appropriate amount of salt to taste, then turn off the heat and remove from the pot. #晒晒我的今日美食#
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