Make cooking more happy, let people who can't cook do it, let people who can cook do it, and cook with the most important people.
Eating is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind.
Yu eating, Chinese have too much to say. Back in the distant past, we have heard that "the people take food as heaven.". Until now, "China on the tip of the tongue" is a household name. What we pin on food is not only the enjoyment of the taste buds, but sometimes more of the memories brought by the taste. And the food itself also carries the most rustic and powerful healing effect.
Whether it is a wanderer who is lonely and wandering in a foreign land, a white-collar worker who is chased by the tense and urgent rhythm of life, or a little girl who is in pain because of the frustration of love, it seems that she only needs a hot delicacy, which instantly brings a warm current of warmth in the cold wind and cold rain.
Three meals of tea and rice, clothes of the four seasons. Together, they have created a place called home, people gather because of food, people do not disperse, home is there, fireworks in the world, and the flavor is always there. Next, I will share with you some home-cooked methods to make the home more flavorful!
< h1 class = "pgc-h-center-line" > rotten garlic braised fat sausage</h1>
Ingredients: 500 grams of pork cooked fat sausage, 10 cloves of garlic, minced green onion and ginger, appropriate amount of minced coriander, 2 tbsp cooking wine, 2 tbsp soy sauce, a little monosodium glutamate, a little salt, 1 bowl of chicken broth, 2 tbsp water starch
method
1. Wash the fat intestines, cut the knife into slices, blanch them with boiling water and control the dry water for later use
2. Heat the oil in a pan, add the minced green onion and ginger, and later fry the garlic to bring out the aroma
3. Cook cooking wine and soy sauce, add chicken broth, monosodium glutamate, salt, and bring the fat intestines to a boil in the soup
4. Skim off the foam, use the diluted water starch to form the mustard, remove the chopped parsley and make it out of the pot
<h1 class="pgc-h-center-line" > fungus fish balls</h1>
Ingredients: fish balls, dried fungus
method:
1, this dish is actually very simple, are buy ready-made materials, everyone will make. The balls don't need to be washed, they are all clean. The fungus foams with water and then goes to the tip to cut a knife.
2: Put some oil in the pan, put some ginger foam in the oil, pour in the fungus and fry for 1 minute. Then pour in the fish balls, and meatballs.
3: Do not stir-fry, add half a bowl of water, add some salt to cover the pot and bring to a boil.
4: Cook for about 3 minutes, leaving a little soup.
5, add less chicken essence, add some green onions to the pot
<h1 class= "pgc-h-center-line" > soy sauce chicken</h1>
Directions: 1, chicken washed, boiled water once over, remove blood water and dirt;
2、Slice the ginger, knott the green onion and set aside;
3, put half a bowl of soy sauce in the pot (if a chicken is estimated to put a bowl of more than a bowl), put three points of a piece of brown sugar, low heat to melt the brown sugar;
4, after the brown sugar melts, put the chicken in, put the ginger slices, green onion knots also put in, pour in half a bowl of water, simmer for about 8 to 10 minutes;
5, finally, high heat to collect the juice, do not cook completely dry, leave a little juice drizzled on the chicken will be more fragrant.
< h1 class= "pgc-h-center-line" > three mushroom braised loofah</h1>
Ingredients: 2 loofahs, 4 fresh shiitake mushrooms, 80 grams of white jade mushrooms, 80 grams of pork belly mushrooms, 1/3 coriander, carrots.
Seasoning: 2 tbsp corn oil, 1/4 tsp white pepper, 1/4 tsp salt, sugar, 1 tsp mushroom extract, starch, sesame oil.
How to do it:
1: Peel and cut the loofah into coarse strips, add a little salt and marinate for a while, and analyze the water.
2: Add oil to the pan, fry the loofah for about half a minute, and add water to cook for about 1 minute when the loofah is fried to emerald green.
3: Drain and set aside.
4: Cut the coriander into small pieces, cut the carrot into diamond-shaped slices, cut the shiitake mushrooms with a knife on the top with a cross knife, and tear the pork belly mushrooms into small strips.
5: Heat the pan in oil, add three mushrooms and stir-fry. Add 1 cup of water and cook for a short while.
6: Put the loofah and carrot slices into the boil for half a minute, add salt, sugar and pepper.
7, add water starch to outline, and finally add coriander, mushroom essence, drizzle sesame oil out of the pot.