I once saw an article that read: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and 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. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day select different dishes to share with everyone, together for the wonderful life of every day!
Garlic minced chili oil lettuce
Ingredients: 1 lettuce, 5 cloves of garlic, 3-5 red peppers (if you don't like spicy, you can not put it), 2 spoons of light soy sauce, 1 spoonful of sugar, a little salt, cooking oil to taste;
Procedure steps:
1. Wash and break open a slice of lettuce, wash and shoot the garlic into minced garlic, spicy 椒️ cut into a wider shredded set aside.
2. Bring water to a boil in a pot, drizzle with two drops of vegetable oil, then add lettuce and sear for 30 seconds, remove the cold water, drizzle the water and set aside.
3. Preheat the pot, pour the appropriate amount of vegetable oil, 60% of the oil is hot, add the chili pepper to fry the aroma, then pour in the minced garlic and stir-fry, add two spoonfuls of soy sauce, a spoonful of sugar, a little salt, stir-fry over low heat and bring to a boil.
4. Drain the lettuce into a deeper dish, pour the garlic spicy sauce, and the crisp and refreshing lettuce is ready.
Tomato roasted dried beans
Ingredients: dried white tofu, tomato, green pepper
Directions: 1. Dry clean white tofu, cut into slices, tomatoes and green peppers into pieces.
2. Heat the oil, sauté the ginger shreds, add the dried white tofu and fry until golden brown on both sides.
3. Add the green peppers, add a little water and stir-fry, finally add the tomatoes, add salt and you can get out of the pan.
Scrambled eggs with enoki mushrooms
Method: 1, remove 1-2 cm of the root of the mushroom, wash, soak in light salt water; beat the eggs, put a little salt, pepper and water, stir until even; heat the pot, add a little oil, lay the eggs, fry into the shape of an egg flower, put out;
2: Heat a little oil in the pot, sauté the mushrooms until soft, add the fried eggs; stir-fry until the two are mixed evenly, add salt and oyster sauce, stir well and add a little green onion, out of the pot.
Stir-fried meat with dried bamboo shoots
Ingredients: pork belly, dried bamboo shoots, salt, soy sauce, oil.
Directions: 1. Soak the bamboo shoots in cold water for a day.
2。 Cut the meat and set aside.
3. In a pot, after the oil is hot, add the green onion, ginger, garlic, sauté, then put in the meat and sauté.
4。 Stir-fry the meat until golden brown, add salt, soy sauce and other spices during the stir-frying and sautéing of bamboo shoots.
5。 After cooking, add MSG to the pan.
Cumin oyster mushrooms
Ingredients: Oyster mushrooms, cumin powder, salt, soy sauce, oyster sauce (optional), 3 small peppers
Method: 1, wash the oyster mushrooms, put them in boiling water and blanch for two minutes, drain, remove the seeds and cut the small peppers;
2, cumin grains stir-fry incense, and then grind into powder for later;
3: After the oil is hot, add green onion and pepper and stir-fry to make it spicy;
4: Add oyster mushrooms, stir-fry for a few minutes, add a little soy sauce or oyster sauce and continue to stir-fry. If you like to eat soft and cooked, add some water, cover and simmer for a while. If you like to eat chewy head, fry for five or six minutes;
5. Taste the flavor and add salt. Finally, open the fire wider, sprinkle in cumin powder, turn well, and you can do it;
6, you can also add some pepper powder at the same time, anyway, it is mainly cumin flavor. In addition, the oyster mushrooms are squeezed out of the water, fried in the paste, and sprinkled with cumin powder or pepper salt, which is also delicious
Cabbage balls
Ingredients Shrimp powder; 100 grams of lean pork; Chinese cabbage to taste; egg white 1; fresh ginger; sesame oil; pepper noodles; salt
The method is to chop the meat into a meat filling
Rub the fresh ginger with the right amount of ginger puree and cut into two large pieces for later
Wash the cabbage and control the water
Ginger puree, peppercorn noodles, egg white, sesame oil are added to the minced meat. Stir to combine
Whip the meat in the same direction with your hands or chopsticks until you feel the ball with your hand
Grasp the appropriate amount of meat filling and squeeze a nearly round shape between the index finger and thumb
Squeeze all
Sit in the soup pot on a low heat with cold water and put the balls into the cold water in turn
Add two slices of ginger, bring the water to a boil, beat off the foam and cook until the balls float
Add the cabbage, salt, a few drops of sesame oil, pepper to taste and cook for another 10-15 minutes
Seaweed vegetable toast roll
Ingredients: a little low-fat salad dressing, 3 slices of homemade handmade toast, a large sheet of seaweed (cut by yourself), a little meat floss, a little white sesame seeds;
method
1. Homemade Hong Kong-style toast (homemade one night in advance);
2. Prepare materials;
3. Seaweed cut section for backup;
4. Go to the edge of the toast, put the sliced seaweed slices in the middle position under the toast, add a little salad dressing on the toast, the top layer of meat floss is used to play a role in fixing the meat floss, and also smear a little salad dressing on the upper edge of the toast, used to glue the toast, and then roll it with a sushi curtain roll, roll up from the bottom up, and finally apply the excess seaweed slices with a little salad dressing for fixing the seaweed slices, and the delicious seaweed meat loose toast roll is completed;
Tiger skin sauce chicken claw
Ingredient 1: chicken feet, red pepper, green pepper, garlic cloves, tempeh, maltose, white vinegar, chicken essence, peppercorns, fragrant leaves, star anise, pepper;
Ingredient 2 (char siu sauce): corn starch, shallots, soy sauce, soy sauce, sugar, oyster sauce, salt, sesame oil;
1. Cut off the nails of the washed chicken feet; use a knife to cut the chicken feet to beat the chicken joints and remove the chicken bones; cut the chicken feet into two;
Handle all the chicken feet, shredded green peppers and red peppers, chopped garlic cloves, and washed tempeh;
2. Add water to the pot, add two spoonfuls of maltose and two spoonfuls of white vinegar, bring the water to a boil;
3. Add chicken feet, blanch until the chicken feet change color and then fish out the dry water;
4. Pour oil into the pan, when it is 7 to 80% hot, put the chicken feet into the frying until golden and fish out (this step should be carefully operated, cover the pot lid and fry on low heat, do not burn);
5. Soak the fried chicken feet in cold water for at least an hour or more, I soaked for 3 hours until the epidermis wrinkled, leave an appropriate amount of water to add a little peppercorns, a fragrant leaf, an octagon, a little sugar, salt, pepper and mix well;
6. Steam in the steamer for about 1 hour; take advantage of the steaming time to make char siu sauce: add oil into the pot, put in the green onion to fry out the aroma and then fish out the green onion, pour the green onion oil into a small bowl;
7. Add an appropriate amount of water to the pot, add soy sauce, dark soy sauce, sugar, oyster sauce, salt and stir well to bring to a boil;
8. After boiling, add a little starch to the shallot oil; add the fried shallot oil;
9. Add a little chicken essence, sesame oil is a fragrant char siu sauce; put the char siu sauce, garlic grains, tempeh and mix well in the steaming bowl;
10. Fish out the steamed chicken feet and put them in the steaming bowl, put in the cut green and red pepper strips and mix well, then steam until 10 minutes;
Pearl lotus balls
Ingredients: pork filling, lotus root, glutinous rice, glutinous rice flour, ginger, salt, monosodium glutamate, cooking wine;
1. Chop the pork and ginger into minced meat and set aside;
2. Soak the glutinous rice in water for 30 minutes; drain the yin rice and set aside;
3. Peel the lotus root;
4. Rub into lotus mud on the rub;
5. Mix the pork filling, lotus root puree and glutinous rice flour evenly;
6. Mix in cooking wine, salt and MONOS glutamate and stir well;
7. Rub the lotus mud into balls on your hands;
8. Then roll on the glutinous rice so that it is dipped in grains of rice;
9. Put the balls into the steamer basket and steam for 40 minutes on high heat;
Dried garlic sautéed with hand-torn apricot abalone mushrooms
Ingredients: apricot abalone mushrooms, garlic, dried chili peppers, salt, chicken essence;
Method 1: Tear along the texture of the apricot abalone mushroom into long strips, the thinner the better.
2. The pot is hot, do not put the oil first, the apricot abalone mushroom shreds are fried in the pan over low heat, remove the water.
3. Dry sauté until the apricot abalone mushrooms become soft, put the appropriate amount of oil on low heat and fry slowly, pay attention to turning over and do not let the apricot abalone mushrooms dip the pot.
4. Continue to simmer until the apricot abalone mushrooms appear light golden brown, add minced garlic and dried chili peppers and stir-fry.
5. Wait for the apricot abalone mushroom shreds to turn golden brown, add a little salt and chicken essence to taste, and start cooking.
Cumin ribs
Ingredients: 500 grams of small row, a piece of ginger, a piece of green onion, cumin, a suitable amount of homemade spicy red oil, a suitable amount of salt, a little black pepper powder, a little pepper powder, a little paprika powder, a little light soy sauce, a little soy sauce.
Production steps: 1, prepare the raw materials, the ribs are washed in advance and cut into small pieces, put in the appropriate amount of salt, put into the refrigerator to marinate for half a day, ginger cut into slices, green onions into sections, ribs, green onions, ginger into the pot, add an appropriate amount of water, add a little cooking wine, boil on high heat and then turn to medium heat to cook for half an hour, halfway the soup foam should be skimmed off, the cooked ribs will be fished out
2, add an appropriate amount of soy sauce, a little dark soy sauce, black pepper, pepper powder, paprika, an appropriate amount of cumin, homemade spicy red oil, mix well, put it in a baking sheet with foil, put it in the middle of the preheated oven, up and down the heat, 220 degrees, bake for 20 minutes, turn the ribs one by one in the middle, and the program can be taken out when the program is complete!
Beef intestine stewed tofu
How to make a tool system
Ingredients: 300g cooked beef sausage, 300g tofu 15g oil, 1 teaspoon salt, 15g red dried pepper, 30g ginger, 1 teaspoon hemp pepper
1: Wash and cut the red dried pepper into diagonal segments and slice the ginger.
2: Cut the tofu into mahjong-sized tofu chunks after removing the hard edges.
3: Cut the beef intestines into large pieces and blanch them in water, then remove them and set aside.
4: Pour oil into a wok, heat the oil and add dried peppers, sliced ginger and peppercorns over low heat to stir-fry the spicy flavor.
5: Pour in the beef intestines and stir-fry over high heat to taste.
6: After frying, turn into a casserole dish and pour in enough water, bring to a boil on high heat and reduce heat to simmer for 10 minutes. Add the tofu cubes, add salt and bring to a boil over low heat for 5 minutes.
Cumin potatoes
Ingredients: potatoes, coriander, cooking oil, salt, chili noodles, cumin
Production steps: 1, wash the potatoes, peel and cut into small cubes,
2, the pot on the fire on the appropriate amount of oil to heat,
3: Add diced potatoes and stir-fry until soft,
4, add salt, cumin, chili noodles, stir-fry evenly,
5: Sprinkle with chopped parsley.
Steamed vegetables
Ingredients: Raw materials: base material (30 grams of green tomatoes, 50 grams of peppers and potato flour); 50 grams of purple eggplant, old tofu, beans, corn, 20 grams of pumpkin, 5 grams of water fungus.
Seasoning: Ingredient A (20 grams of Meiji small stir-fry sauce, 15 grams of Meiji fresh spicy sauce, 3 grams of chicken juice, 30 grams of water, 10 grams of wild mountain pepper) 80 grams, salad oil 500 grams (about 30 grams).
Production: 1, the A material is mixed well, basket and heated.
2: Cut the green tomatoes in the base of the mat into 0.3 cm thick slices; cut the pepper into 0.4 cm thick diagonal slices; the potato flour is soaked in cold water and cut into 15 cm long segments; mix the above raw materials well and plate the bottom of the plate.
3, the beans, purple eggplant, old tofu, pumpkin, corn, cut into 1.5 cm wide and 6 cm long segments, put into the oil temperature of 60% heat to fry until broken, and then assemble into a circle into a plate; water hair fungus to root, cover the top of the raw materials, basket steaming for 8 minutes, pour in ingredients.
Milk porridge
1/2 kg of cooking milk / 100 g of japonica rice
Make the japonica rice and wash it, put it in a pot and pour it into the water, after boiling on high heat, change to simmer until it is six ripe, add milk, and continue to cook until it becomes porridge. (Can add oats, taro, etc.)
Beef stew with peanuts and chestnuts
Directions: 1: Prepare the chestnuts and peanuts.
2: Divide the spiced cooked beef into small pieces.
3: Pour the beef into an electric pressure cooker.
4: Pour the chestnuts and peanuts into the pot.
5: Add the beef stock.
6: Turn on the power, mix the soup water, and boil the soup.
7. Cover, adjust the time, and hold the pressure for 35 minutes.
8: Marinated chestnut peanut beef casserole and adjust the taste.
9: Put the chestnut peanut beef in a casserole dish, bring to a boil and serve hot.
Moss flower rolls
Ingredients flour 250g, moss 1 packet, yeast powder 1 yuan, water to taste, edible salt to taste, salad oil to taste
Method 1: Use the moss strips bought back from the supermarket, be sure to dry the moss strips and do not buy the fresh seaweed
2. Do not put oil in the pot and shred the moss strips slightly
3. Stir-fry slowly over low heat until the moss will break apart on its own
4. Finally stir-fry into a powder, add a little salt into it
5. Flour add yeast powder, add water to knead into a dough, about water and flour 3:5 look
6. Set aside to ferment until twice as large, spread with salad oil and sprinkle with moss powder
7. Fold up at an equal distance before and after, and cut the knife into small pieces
8. A single agent or two stacked together, with a bamboo skewer in the middle
9. Then both hands pick up and turn in different directions, closing the mouth downwards
10. Place on the steamer and finally wake up for twenty minutes, then steam on high heat for half an hour
Abalone juice apricot abalone mushrooms
Directions: 1. The apricot abalone mushroom is thick and straight and easier to cut into the desired shape
2. Cut the apricot abalone mushroom obliquely into 855 thick slices, and single-sidedly shave 455 cross flower knife, to a depth of half of the apricot abalone mushroom slices. Scraps for other uses
3. Bring water to a boil, add 2 grams of fine salt, cook the apricot abalone mushroom slices for 3 minutes and drain the water
4. Blanch the broccoli in boiling water until emerald green, and immediately put it into cold drinking water to maintain the color of the broccoli
5. Cut the flowers of small tomatoes
6. Plate with small tomatoes and broccoli (blanched broccoli dipped in abalone juice is very delicious)
7. In the feeding bowl, mix one tablespoon of oyster sauce and three tablespoons of abalone juice, and use one or two drops of old soy sauce to adjust the color of the sauce. Feel red and pleasing to the eye
8. Add slightly more water than the sauce to the bowl and mix well
9. Turn the salad oil to a low heat in a hot pan, fry the apricot abalone mushroom slices slightly on both sides, pour into the mixed juice and cook for five or six minutes, gently stir until the soup is viscous
Steamed sea bass
Ingredients 1 sea bass, 3 dried shiitake mushrooms, 2 red peppers, 3 garlic heads, 1 small piece of ginger, 2 spring onions, 1 steamed fish, 1 bag of steamed fish, a little white pepper, 1 cap of cooking wine
Specific method 1. Slice the garlic, slice the ginger, chop the pepper, cut the white onion into sections, cut the rest into green onion, and slice the shiitake mushrooms after soaking
2. After the fish is scaled, the head and tail are cut off, and then the internal organs are taken out from the incision of the head and cleaned, and the body part is cut into slices from the back under the knife, but the stomach part is not cut off
3. Lay the sliced garlic, ginger, mushroom and green onion flat on the plate, then place the fish on the plate, sprinkle with crushed chili peppers and pour in the steamed fish soy sauce, cooking wine and a little white pepper
4. Place the plate in a steamer and steam for 10 minutes on high heat
Konjac roasted duck leg
Ingredients: duck leg konjac, green pepper, ginger slices, rock sugar, watercress sauce, soy sauce, cooking wine, oil and salt
Preparation: Boil the pot water, blanch the duck leg meat in cold water, add ginger slices and highly white wine to remove the fish, rinse and set aside; add a little salt to the pot water, blanch the konjac into the pot and fish it out; heat a little oil, add rock sugar into the pot and stir-fry until it melts brown, put in the blanched duck leg meat into the pot and fry until the surface is slightly yellow, add ginger slices to continue stir-frying; add the right amount of cooking wine and soy sauce to stir-fry, then add 1 tablespoon of watercress sauce and stir-fry evenly; add the water that has not passed the ingredients, cover and simmer for 20 minutes, add konjac cubes and continue to simmer for five minutes Add the right amount of salt and pepper to taste, collect the juice on high heat, and finally add the green pepper pieces and stir-fry to change color.
Beef tendon stewed white radish
Ingredients: Beef trotter tendon White radish ginger slices Watercress sauce Star anise cinnamon coriander leaf oil salt
Preparation: Put the beef tendons in cold water and blanch them, add ginger slices to remove fishiness; heat the pan with cold oil, stir-fry 1 spoonful of watercress sauce into the red oil, add ginger slices, star anise, fragrant slices, etc. and stir-fry evenly; add the blanched beef tendons to stir-fry a few times; add the appropriate amount of soy sauce and high liquor and stir-fry evenly; add water, cover and let the pressure cooker on high heat and then turn to low heat and simmer for 10 minutes; put the beef tendons into a small pot, add the white radish pieces and cook until the white radish is cooked and cooked, add the appropriate amount of pepper and salt to taste.
Thousands of knots of stewed fortune fish
Ingredients: Caiyu Qianzhang Knot Green and Red Pepper Onion Ginger Garlic Raw Soy Sauce Lao Wang Cooking Wine Oil and Salt
Preparation: Heat the pot with the right amount of oil, put the fish pieces into the pot to fry, fry the fish on both sides until golden brown; add the green onion and ginger into the pot and fry together; add cooking wine, soy sauce and soy sauce, and then add a thousand knots to stir-fry evenly; add the water that has not been over the ingredients to simmer for 8 minutes, add a little salt to taste, collect the juice on high heat, and then add the green and red pepper into the pot, stir-fry evenly.
Boiled duck blood vermicelli
Ingredients: duck blood vermicelli meat shredded watercress sauce garlic raw soy sauce starch cooking wine oil salt
Preparation: Add the right amount of salt, starch, soy sauce and cooking wine to the shredded meat, mix it evenly and marinate it; heat the pot with the right amount of oil, add 1 spoonful of bean paste and minced garlic to stir-fry; fry the red oil and add water to boil for 3 minutes; add the vermicelli into the pot to cook; add the shredded meat and cook until it changes color, then add duck blood to cook for 1 or 2 minutes and then add the appropriate amount of salt to taste.
Cucumber screws
Ingredients: a conch weighing about 350-400 grams, two Small Japanese cucumbers, a little Thai pepper ring.
Seasoning: salt, monosodium glutamate, wet starch, salad oil, sesame oil, pepper each appropriate amount.
Production steps
1: Pick out the snail meat, wash it and cut off the tail, slice the screw head and set aside.
2: Wash the cucumber and slice it and set aside.
3: Burn the oil to 40% heat, put in the screw through the oil and pour the drainage oil.
4: Leave the remaining oil in the pot, scoop in a small amount of boiling water, add salt, pour in the cucumber slices and fry until 7 ripe, pour up.
5: Under the oil, under the cucumber slices, screw slices, Thai pepper ring, with salt, MONOSG to adjust the taste, stir-fry evenly, inject mustard, pepper, sesame oil and stir-fry well to plate.
Shredded potato burritos
Ingredients: 1 potato, 80 g wheat flour, 10 garlic sprouts, 1/4 bell pepper, 2 eggs, salt, vinegar, peppercorn powder, 240 g water, 15 g shallots, garlic chili sauce, chili oil
method:
1. Peel, wash and cut the potatoes into thin strips and put them into water to wash off the starch on the surface, soak in water for 10 minutes, then remove the dried water; shred bell peppers; cut the garlic seedlings into sections.
2. Heat the appropriate amount of cooking oil in the wok, add the green onion and stir-fry, add the shredded potatoes and peppercorns and stir-fry, add salt, vinegar and peppercorns to taste, stir-fry until the potato shreds are cooked, add the garlic seedlings and stir-fry well.
3. Put the flour in a bowl and stir in water to form a thinner batter, add the minced green onion and mix well.
4. Pan burn slightly hot put a little oil to turn the pot handle, oil as far as possible to cover the bottom of the pot, pour in the batter to turn the handle to spread the batter evenly over the bottom of the pan, open an egg directly on the cake, use the spatula to gently beat the eggs, so that the egg liquid as evenly as possible on the cake.
5. Burn the other side of the cake on medium heat, turn over the noodles, turn the side where the egg liquid has begun to solidify to the bottom of the pan, drizzle a little oil along the side of the cake, and fry the side with the egg liquid to color, turn over and turn off the heat.
6. Put the side without egg liquid on the side, put the shredded potatoes, leave a little side of the cake, brush the other side of the cake with garlic sauce, add coriander, use a spatula to fold the side of the potato shreds, and continue to roll to the other side.
Cold noodles with green vegetables and shiitake mushrooms
Ingredients: 500g of noodles, a few grilled shiitake mushrooms, a few green vegetables, chicken juice with soy sauce, vegetable oil, salt, green onion, chicken essence
1. Wash and sauté the vegetables; remove the roots of the shiitake mushrooms, wash them, and bake them in the oven.
2. Cook the noodles in boiling water, remove and let cool.
3. Pour a little vegetable oil into the noodles, sprinkle with chicken essence, salt, Lee Kum Kee soy sauce chicken juice, add green vegetables, shiitake mushrooms, sprinkle with green onions.
Peel egg waist flower
Directions: 1: Slice the pork loin into pieces, then grab it with salt, rinse it with water, pour in rice wine and marinate for a while.
2: Peel the egg, cut into small pieces, cut the green onion into strips and set aside.
3: Take the pot, boil a pot of boiling water, add a little ginger, peppercorns and rice wine in the boiling water.
4: Bring the water to a boil over high heat and add the sliced loin flowers.
5, waist flowers over the water, wait for no bleeding water, fish out to cool.
6: Pour in a little soy sauce, put a little on it, add the sugar and then drizzle with sesame oil and stir it.
Goulash with potatoes
Ingredients: beef, potatoes, green and red peppers, salt, sesame seeds, cumin powder, soy sauce, cooking wine, dried red pepper, ginger, oil, sugar, starch, dark soy sauce, paprika
1. Wash the beef, cut into beef pieces, grasp well with cooking wine, soy sauce, starch, cumin powder, salt and ginger, and marinate for 30 minutes.
2. Wash the green and red peppers and cut into small pieces. Peel the potatoes and cut them into hob pieces for later, preferably soaking in clean water to avoid discoloration.
3. Put oil in the pan, sauté the dried red peppers first, add the beef grains and stir-fry.
4. Sauté until the beef grains change color, add soy sauce and soy sauce and stir-fry well, fry until the beef is six ripe, and set aside.
5. Heat the oil in the pot, add the diced potatoes and sauté over medium-low heat, after the potatoes are soft, add the green and red peppers and stir-fry.
6. Add beef grains and sauté until fully cooked, add sugar, salt and paprika and stir-fry well.
Five cups of pig's feet
1 pork knuckle, peeled and sliced ginger, 30ml of white vinegar, 30ml of cooking oil, 30ml of cooking wine + rose dew wine, 30ml of light soy sauce + dark soy sauce, 60ML of water, a few grains of rock sugar, and 1 star anise
The method of minting small pieces of pork knuckles, washing, and draining the blood
Wash again and set aside
Pour all the spices into a pressure cooker and add slices of ginger
Turn to low heat for 30 minutes after steaming on high heat
After cooking, collect the juice on high heat
Scrambled eggs with leeks
Ingredients: leeks, eggs (ham or sausage, lean meat, may or may not)
make:
1: Wash the leeks and cut them into sections, beat the eggs (add a little salt) and cut the ham into strips
2: Heat the oil, heat the oil, slowly pour in the eggs, stir with a stir-frying spoon while pouring, add ham and fry for 1-2 minutes, add leeks, salt, MONOS glutamate, stir-fry for 3-5 minutes, start the pan and plate.
Stir-fried leeks for double winter
Ingredients・ Appropriate amount of shiitake mushrooms, 1 winter shoot, 1 handful of leeks, a little salt, 5 grams of cooking wine, pepper
Step 1: Wash and cut the leeks into inches and shred the shiitake mushrooms
2: Peel the winter shoots and cut them in half, put them in a pot with water and boil them, then fish them out and cut them into fine strips
3: Put oil in the wok, after the oil is hot, pour the bamboo shoots into the shreds and sauté the oil, then pour in the shiitake mushrooms and sauté together, cook a little cooking wine and sauté for a while
4: Put oil in the pot, pour leeks after the oil is hot, lightly stir-fry and then pour in the fried bamboo shoots and mushrooms, add salt and pepper in turn, quickly stir-fry well and immediately out of the pot
Small tofu
Ingredients okara to taste, radish (white) 1 handful, salt 4 grams, green onion 5 grams
Step 1: Soy milk filters out the okara, and one white radish takes the radish wisp
2: Wash and chop the radish and chop the green onion
3: Add a little less oil to the pot, then throw the minced green onion and radish tassels into it and stir-fry until fragrant
4: Add soy milk and continue stir-frying
5, my okara is cooked, do not need to fry for too long to dry it. Season with a pinch of salt to serve
Black sesame noodle cake
-Ingredients - 240g of pure coconut water, 200g of white noodles, 50g of cornmeal, 50g of black sesame seeds, 40g of sugar, walnut kernels, 4 dates
-Step-1, sesame seeds should be cooked black sesame seeds, grinded into a powder with a blender
2: Stir coconut, sugar and yeast well to melt the yeast
3: Add white noodles, cornmeal and black sesame powder
4. Stir well
5: Take a 6-inch live bottom mold, brush the oil at the bottom, pour in the batter, smooth it out, cover it for fermentation
6, fermentation to the mold of 8 points full
7, the surface is decorated with red date meat and walnut kernels, you can decorate with any dried fruit you like
8: Put into the steamer, steam for 30 minutes after boiling water, simmer for 5 minutes after breaking heat
9, steamed after taking out, a circle in the mold can be taken out upside down