In the world, only love and food can not be disappointed, love has been disappointed too much, food can no longer be disappointed. As the saying goes, "the people take food as the sky", and I am very much in favor of this sentence. I can call myself a "little foodie" because I've done a lot of research on the cuisine. Just the name of the dish, I can talk about hundreds of kinds. Roast duck in Beijing, small fat sheep in Inner Mongolia, lamb steamed bun in Xi'an, knife-cut noodles in Shanxi...
I often hear a lot of people say in life, "I can't cook." "In fact, the easiest thing to learn is to cook, unless you don't want to learn, of course, to do well, you must be careful." I remember when my son was cooking in junior high school, he said a very funny and incisive sentence: Cooking is easy! It is to put the seasonings of oil, salt, sauce, and vinegar into the ingredients in order! hehe! Think about it!
Returning to the truth, if a qualified housewife wants to do a good job of home cooking, she must be diligent and serious, and second, she must learn more, see more, think more, practice more, and innovate more. Table eating is a science, related to the health and happiness of the whole family, and the meals made with heart must be the best! Let me introduce you to some home-cooked methods.
Beef grains with asparagus in oyster sauce
Ingredients: 250g of asparagus, 200g of beef, 3 tbsp of oyster sauce, 1 tbsp of black pepper, 1/2 tbsp of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tbsp of starch, 1 tbsp of cooking wine, a few drops of dark soy sauce
method
Cut the beef into 1cm cubes, the asparagus remove the old roots and cut into about the same size, and the garlic and ginger are cut into mushrooms and set aside
Add half oyster sauce, half black pepper, sugar, 2 tablespoons of water, starch and cooking wine to the beef and taste well for more than 15 minutes
Heat the oil in a pan and heat the minced garlic and ginger
Under the beef pellets, smoothly fry until just change color and immediately fish out
Sauté the asparagus over high heat for 1-2 minutes until it breaks, sprinkle a little water into the pot
Pour the beef back into the pan, add the remaining half of the oyster sauce and black pepper, a few drops of dark soy sauce and turn well to get out of the pan
Spicy and sour potatoes
Ingredients: 2 potatoes, oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 10 dried chili peppers, 10 peppercorns, 3 tablespoons of rice vinegar
method:
1. Peel and wash the potatoes, cut the potatoes into two slices first, and then put the cut side flat on the cutting board, so that the potatoes will not slip, cut into slices first, cut into strips, the thickness of the silk should be even, so that after frying, you can maintain the same maturity
2. Soak the cut potato shreds in water, wash the starch, fish out, and wash it again, so that the potato shreds will not turn black and will not be sticky when stir-fried
3. Cut the dried chili peppers in both ends, remove the seeds, cut into sections, cut the green onion into green onions, finely chop the ginger, and chop the garlic
4. Heat the pot with oil, add the peppercorns, fry the peppercorns over low heat until slightly charred, fish out the peppercorns without use, add the green onion, ginger, and stir-fry the dried peppers
5. Stir-fry the shredded potatoes on high heat, stir-fry with 1 spoonful of vinegar until the shredded potatoes are 8 ripe (if it is too dry when frying, you can fry it while pouring less water in several times)
6. Add salt, pour in 2 tablespoons of vinegar, quickly stir-fry evenly, add minced garlic and stir-fry evenly, turn off the heat and put on the plate
Casserole of ginger ribs
Ingredients: 300g of pork ribs, 100g of ginger, 5 pieces of oil, appropriate amount of salt, 5 pickled peppers, 30ml of dark soy sauce, 15ml of light soy sauce, 20g of sugar, 30ml of cooking wine, 10g of star anise, 5g of peppercorns, 5g of fragrant leaves, 100g of millet spicy
1) Put the ribs into the pot and boil, drain and set aside; wash the ginger and cut into slices for later; after the oil in the pot is 70% hot, add the ribs and stir-fry until fragrant;
2) Adjust the old soy sauce, so that each piece is fully dipped in color, and fry for a while;
3) Add ginger and stir-fry until fragrant;
4) Add pickled pepper and stir-fry until fragrant;
5) Add an appropriate amount of boiling water, add star anise, peppercorns, fragrant leaves, millet spicy, sugar, cooking wine;
6) Put the ingredients into a casserole dish, cover the lid and simmer for 20 minutes; add soy sauce and MSG.
7) After 20 minutes, the pork rib stew is done! The juice is very thick, the ribs are very chewy, the ginger is very fresh, and the millet spicy is very fragrant, very delicious.
Old fritters mixed with cucumbers
Ingredients
2 cucumbers and 1 old fritter
Accessories
A few small twist flowers and some crispy peanuts
3 cloves of garlic 4 spoons of tahini
1 spoonful of sweet noodle sauce with a pinch of salt
1 scoop of sugar aged vinegar 3 scoops
1 scoop of soy sauce
The old fritters are mixed with cucumbers in the preparation steps
1. Select. Old fritters mixed with cucumbers pursue a crispy taste, cucumbers choose tender yellow heart cucumbers, and fritters choose to fry old fritters for a longer time. Accessories can be eclectic, try to choose crispy ingredients, twist flowers, crispy peanuts, and even fried soybeans, fried peanuts and so on. Put the fritters, small twist flowers, crispy peanuts into the oven and bake at 180 degrees for 5 minutes to make the ingredients more crispy.
2. Manual. Without cutting with a knife, just use your hands to casually break the crispy fritters into pieces and break the twist flowers into inches. This way it's easier to taste.
3. Conversion. Garlic is the best choice of new garlic, fresh and not spicy. Add a little salt to the garlic, slowly mash into garlic paste, the garlic paste is delicate and gelatinous, and it is more conducive to the conversion of allicin for a while.
4. Balance. Take 4 spoonfuls of tahini, slowly unladge with 3 tablespoons of aged vinegar, add a spoonful of soy sauce, a spoonful of sweet noodle sauce, a spoonful of sugar, a little salt, stir slowly, blend with a little warm water to the appropriate consistency. Peel the crispy peanuts, gently crush them with a knife face, mix with the garlic paste into the sesame sauce and mix well. At this time, the sauce is sour, sweet, bitter, spicy and salty. Peanuts are only used to increase flavor, not in large quantities
5. Strength. Take the tender cucumber, clean it, beat it with a knife face, the strength is light and important to pinch accurately, and the cucumber that is shot out is best to be scattered and not scattered, that is, the cucumber is scattered inside the tissue and the shape is basically maintained, and what is considered here is the taste and beauty.
6. Change the knife. Cut the beaten cucumber into about one centimeter segments.
7. Reconcile. In order to make the flavor of the dish balanced, when mixing, the cucumber and sauce should be mixed evenly, and then the fritters and other ingredients should be mixed in, and a few gentle stirs can be done. Because fritters are more flavor-absorbing, cucumbers are companion to fritters, and fritters are full of flavor and cucumbers are dull
Secret shallot oil chicken
Chicken thighs with two green onions
Three pieces of ginger onion
Salt to taste oil 20g
5g peppercorns a small spoonful of white wine
Sesame oil 5g
Secret shallot oil chicken under the sake of the preparation steps
1, Add green onion and ginger slices to water and bring to a boil over high heat
2. Cook chicken thighs on high heat for 8-10 minutes, turn off heat and simmer for 15 minutes
3. Cut the green onion into white pieces, mix the green onion and chives and chop, and grind the ginger into a puree
4. Stir well with chopped green onion and ginger puree with some salt, according to personal taste
5. Mix vegetable oil and sesame oil into a pot, put the green onion white and simmer the shallot oil, you can add an star anise, or you can add it without adding
6. When the green onion turns brown, add the peppercorns, and after a few seconds, the peppercorns are easily scorched
7. Quickly drizzle into the chopped shallots and stir
8. Add a little salt and a small spoonful of white wine to the plastic bag, fish out the chicken thighs and put them in the bag, quickly put them in ice water and soak
9. When the chicken thighs are completely cool, cut into chunks and plate
10. Add the shallot oil to the chicken broth when cooking chicken for 3 teas, stir well and pour over the chicken thighs
11. Eat!
Tips are chives and shallots mixed, sesame oil and vegetable oil mixed, be sure to spray white wine, friends who like spicy flavor can dip some chili oil! Or put some dried chili peppers in the fried shallot oil!
Shallot oil enoki mushrooms
Enoki mushrooms 300 g
A pinch of salt to taste in the shallot oil
3 light soy sauce green and red peppers
Steps in the preparation of shallot oil enoki mushrooms
1. Royalties
2. Remove the roots and tear open the mushrooms and wash
3. Wash and cut the green and red peppers into sections
4. Blanch the mushrooms in boiling water
5. Drain and set aside
6. Warm the shallot oil to a suitable amount
7. Sauté the green and red peppers for a while
8. Then add the mushrooms and stir-fry a few times
9. Season with a little soy sauce and salt, sprinkle with chopped green onion and serve
Tip: Shallot oil is volatile, to avoid high temperature for a long time to cook, the ingredients can be quickly fried after the pot can be started