It is said that in this world, only love and food can not be disappointed. Xinjin leek yellow world no, color like goose yellow three feet more; Dongmen meat is more amazing, fat does not reduce the bearded sheep crisp; light clouds out of the country delete He Riyuan, but also taste like the taste of the hometown alcohol; green bamboo shoots welcome the boat out, white and red fish into the food; Yangzhou fresh shoots take advantage of the anchovy, rotten boiled spring wind in early March..... The poems of aria cuisine show us the power of food, and each piece of food is not only the energy to nourish life, but also contains the joys and sorrows of life!
Modern people have a fast pace of life, Xiaobian specially prepared a variety of home-cooked recipes, which can save time and meet the needs of the body, but also enjoy the beauty of the tip of the tongue, supplement physical strength and energy, and make every day healthy and happy!
Clove fish sautéed in oil
Steamed fish soy sauce, garlic, tempeh, millet, spicy old, ginger shallot white, clove fish
method
1, first prepare the required ingredients, and then clean, this fish clean and put aside, cleaning is still more convenient, and then go to prepare other ingredients. After the clove fish is washed, the ingredients are prepared, including tempeh peppers, and other side dishes are prepared.
2, put the oil in the pot, add ginger slices after the oil is hot, put in the white onion, stir-fry the clove fish quickly stir-fry, after seeing the discoloration, pour in the pepper, pour in the tempeh sauce, quickly stir-fry to get out of the pot.
3, this dish must be carried out quickly, and finally sprinkled with some steamed fish soy sauce on it, the taste is very good, and it is relatively easy to operate.
Fish-scented mushrooms
Ingredients: 350g enoki mushrooms, 4 black fungus, 2 pickled red peppers, 2 slices of ginger, 1 clove of garlic, 1 chives, 2 tsp of Pixian hot sauce;
Fish sauce: 2 tsp soy sauce, 2 tsp vinegar, 1 tsp rice wine, 2 tsp sugar, 2 tsp water starch;
1. Chop the pickled red pepper, finely chop the green onion, ginger and garlic, and chop the pixian bean paste and set aside. Stir in a bowl of green onion, soy sauce, sugar, vinegar, wine and water starch into a fish sauce and set aside. Black fungus soaked in advance, washed and shredded for later.
2. Cut off the roots of the mushroom and tear it into strips by hand. Bring the water to a boil in the pot, put the mushrooms in and blanch them, not too long, half a minute. Remove the mushrooms and rinse them in cold water to squeeze out the water.
3. Put 1 tbsp of oil in a pan and sauté chives, ginger, minced garlic and pickled chili peppers. Then add Pixian spicy bean paste and sauté to bring out the aroma and red oil. Put the black fungus shreds in a quick stir-fry. Down into the Enoki mushrooms.
4. Pour in the fish sauce and stir-fry over high heat. After the gelatinized soup is thickened, it can be turned off the heat and served
Tomato brisket
Ingredients: 500g beef brisket, 3-4 tomatoes, 1 green onion, a pinch of ginger, 3 cloves of garlic, 10 peppercorns, 1 star anise, 2 spoons of light soy sauce, 1 spoonful of cooking wine, 6 rock sugar, 2 dried red peppers
1. Cut the brisket into pieces, soak in cold water for about 30 minutes, remove the blood water, cut the green onion into sections, slice the ginger and garlic, put the tomatoes into the basin, pour boiling water, blanch off the skin, and then cut into pieces.
2. Put the soaked beef brisket in cold water, skim off the foam after opening the pot, drain the water, put the oil in the pot, add the onion, ginger, garlic, peppercorns, large ingredients and dried peppers and stir-fry until fragrant.
3. Then pour in the brisket, add cooking wine, soy sauce and stir-fry evenly, after the brisket changes color, add boiling water, turn on low heat and simmer for about 50 minutes.
4. Stir-fry the tomatoes in another pot, sauté the red oil, add half a bowl of water to boil, and pour into the brisket pot.
5. Add rock sugar, salt to taste, continue to simmer for about 30 minutes, beef brisket stew can be cooked.
Wine-scented chestnut stewed chicken
material:
3 chicken thighs, 1 teaspoon of water, 1 tsp of salt, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, 3 white wine, 3 shiitake mushrooms, 3 rock sugar, 2 star anise, 2 fragrant leaves, 2 cinnamon, 200 grams of chestnuts, an appropriate amount of oil, 1 handful of chives
method:
1. Shiitake mushrooms are soaked in advance And the chives are cut into sections, and the chestnuts are shelled and peeled.
2. Cut the chicken thigh into pieces and blanch it out with water.
3. Pour a little oil into the pan and fry until the chicken is golden brown and set aside.
4. Pour a little oil into the pot, add star anise, cinnamon, fragrant leaves, rock sugar and stir-fry until fragrant.
5. Add shiitake mushrooms and chestnuts and stir-fry.
6. Stir-fry the chicken.
7. Add salt soy sauce, soy sauce, stir-fry evenly.
8. Pour in the white wine and stir-fry to stimulate the aroma.
9. Boil with the right amount of water Before the chicken can be boiled, cover and simmer for 7 minutes.
10. After opening the lid, slightly collect the juice and sprinkle with green onions to get out of the pot.
Well, today's four dishes don't know if you like it or not? Xiaobian will bring you different food practices every day to make everyone's table richer and more diverse. If you have anything you want to eat and want to learn, you can tell the editor. Welcome to comment retweet, thank you!