Mango Fu bag
Materials Big Revealed
Main plate: Mango + Cucumber + Apple + Black Tahini + Salad Dressing
Staple food: pork skin + pork + dumpling skin + mango + mint leaves
Small bowl: cabbage + tofu + egg + water + salt
Master plate construction
■ First wash and peel the mango, slice it, take a slice and cut off the top, and slightly wrinkle the incision with your hands;
■ Wash and cut the apple into pieces of peeled flesh, cut out a square diamond shape, and use a brush dipped in black sesame sauce to write a "Fu" character in the center of the cut square diamond;
■ Cucumber slices cut into strips and placed on the top of the bag (don't be too deliberate when you put them, casual some will be more natural and beautiful);
■ Cut the excess cucumber skin into four small strips, place it in the closing position of the blessing bag for decoration, and squeeze the salad sauce at the junction of the cucumber skin and the blessing newspaper as a bead button decoration;
■ The main disc shape is completed;
Fresh meat small soup buns
【 Material Preparation 】
Pork skin 500g / pork thigh 350g
Dumpling skin: Prepare according to the amount to be eaten
【 Preparation of accessories 】
Cooking wine 10g / ginger slices 3 slices
1 piece of cinnamon / 1 octagon
2 fragrant leaves / 5g peppercorns
Green onion 8g / minced ginger 10g
Cooking wine 10g / light soy sauce 10g
Dark soy sauce 5g / sesame oil 5g
Sugar 5g / salt to taste
■ Wash the skin of the meat, pour water into the pot, add the skin of the meat, 10g of cooking wine, 3 slices of ginger, 5g of peppercorns, 1 star anise, 1 piece of cinnamon, 2 pieces of fragrant leaves, bring to a boil on high heat, cook until the skin of the meat is hard and then fish it out. Cooking wine, ginger slices and spices are added to not only remove the odor of the meat skin but also add aroma;
■ After the meat skin is fished out, use a knife to remove the fat oil, and the hair on the skin should also be scraped off (the fat oil on the meat skin should be scraped clean, otherwise a layer of fat oil will make the taste greasy);
■ Then cut the meat skin into strips while it is hot, cut it well, put it in clean water to filter out the impurities (the meat skin will become hard and difficult to cut after it is cold);
■ Pour water into the pot and put it into the skin of the meat, the water is not over 1 knuckle of the skin, cover the pot and bring to a boil on high heat, then reduce the heat and cook for about 1 hour;
■ Scoop up the skin and pour the remaining broth into a bowl. It takes about 5-6 hours for the skin to freeze and solidify, so refrigerate it overnight. Then add 10g of light soy sauce, 5g of dark soy sauce, 2g of salt, 5g of sugar, 10g of minced ginger, 8g of chopped green onion, 5g of sesame oil, and marinate for 15 minutes. Cut the skin of the meat into cubes and set aside (the fat and lean ratio of the meat filling is 3:7);
■ Pour the meat skin jelly into a bowl and stir repeatedly to fully integrate the meat skin jelly and the meat filling (the ratio of meat filling and meat skin jelly is 3:2);
■ Place the dumpling skin on a board and sprinkle a little flour and roll thinly with a rolling pin. Roll out the edges of the dumpling skin as thin as possible, so that it will be more convenient to wrap up;
■ Take about 20g of filling and put it on the dough (the edge of the dough is slightly smeared with water) Pinch the edge of the dough with your right hand to pick up a pleat, the thumb does not move, the index finger pulls forward to pull up the dough to pinch the second, the third pleat, and so on;
■ Finally, pinch all the folds together and seal them tightly;
■ Add water to the pot and boil the soup bun, steam for 6-8 minutes on high heat, the time is not too long, otherwise the soup bun will be steamed and leak out of the soup (remember to brush a layer of oil on the surface of the steaming plate to facilitate the removal of the soup bun);
■ Fresh meat and small soup buns are ready;
Green vegetables bean curd soup
1 cabbage / 1 piece of tofu
2 cloves of garlic / 1 green onion
1 egg
【 Seasoning Preparation 】
Oil to taste / salt to taste
■ Wash the cabbage and choose a good backup, rinse the tofu with water and cut into pieces;
■ Put the oil in the pan, heat the oil and add the green onion and garlic and simmer;
■ Add the chopped tofu and stir-fry gently;
■ Add an appropriate amount of water, beat the eggs after the water is boiled, and add the washed cabbage;
■ After boiling for 2 minutes, add the appropriate amount of salt to taste and then come out of the pot;
Did you learn about today's breakfast?
▼ Breakfast "Zhi Eat Poetry" time
Let love flow on the table and poetically awaken a beautiful morning
Ming Tang Poems
Han Bangu
Yu Zhaomingtang, Mingtang Kongyang.
Holy Emperor Zong, Mu Mu Huanghuang.
Feast of God, Five Chronological Sequences.
Whoever deserves it, Shizu Guangwu.
The whole world leads the earth, and each has its own position.
Yi Yi Ji Xi, Yun Huai Duo Fu.
The above content comes from The Mother Octopus
Welcome to learn nutrition and health knowledge with Professor Yu Kang of the Department of Nutrition of Peking Union Medical College Hospital, and eat healthy and eat beautiful! Pay attention to the headline number of "eat three meals a day"
Yu Kang
Professor and Director of the Department of Clinical Nutrition, Peking Union Medical College Hospital
Member of the Nutrition Standards Committee of the National Health Commission
Director of the Chinese Nutrition Society