Since childhood, I have loved a word - human fireworks, and I simply describe trivial life and its taste. I have always believed that taste has memories, and between this firework is the most authentic and simple taste of life.
Our meals of three meals a day are not only related to our lives, but also related to our health. Therefore, we must not only eat well, but also eat nutrition, eat health, eat taste, and eat a high level of quality of life.
Take a bite of a carefully prepared dish, scoop a spoonful of fresh soup that you have cooked with your heart, close your eyes and feel the rich fresh aroma spreading in your mouth, fortunately blossoming in your heart. Rather than saying that three meals a day is the energy that people replenish their bodies, it is better to see the dishes of each meal as a presentation of mood. Whenever we cook dishes for our relatives and friends, add a little love, and add a delicacy that is carefully integrated into a delicious dish that exudes the taste of happiness, which is served in exquisite utensils, which is a happy enjoyment for ourselves and our families.
People live in the world, whether they are white, black, or yellow-skinned Orientals, diet is always the first. Let the cooking skills are almost like the Tao, let the daily diet eat healthy, eat out of beauty, eat out of essence, qi, god, there is no doubt, this is the pride of Chinese civilization! Let me introduce you to some home-cooked methods.
Stir-fried spinach with shiitake mushrooms
Ingredients: 25 grams of shiitake mushrooms, 250 grams of spinach, minced ginger, vegetable oil, refined salt.
method:
1, shiitake mushrooms into warm water soaked, remove the stem to wash, squeeze dry water, cut into thick slices, shiitake mushroom juice clarified and retained;
2, spinach plucked yellow leaves, roots, washed and cut into segments;
3: Heat the frying pan, heat the oil, stir-fry the minced ginger, add the shiitake mushrooms and stir-fry, add spinach, salt and soaked shiitake mushroom juice, stir-fry until flavored.
Dry sautéed green peppers
Ingredients: 100g dried spiced tea, 200g green pepper, salt, chicken essence
1. Five-spice tea dry cleaning clean shredded, green pepper washed to remove seeds, cut into strips
2. Heat the oil in the pan, put down the green pepper and sauté for 1 minute
3. Put down the spiced tea and sauté dryly
4. When the green pepper turns yellow, add salt
5. Put the chicken essence and sauté well
Dry-roasted winter shoots
Ingredients: fresh winter shoots, squeezed vegetables, soy sauce, sugar, rice wine, pepper, chicken powder, minced ginger, sesame oil
method
1. Remove the roots and skin of the winter shoots, cut and wash them, put them in a pot, add cold water, cook for about 20 minutes, remove them, rinse with cool water and set aside.
2. Break the winter shoots in two and cut them into a watermelon shape along the bamboo shoots like a watermelon; Chop the squeezed vegetables into minced pieces.
3. Fry the prepared winter shoots in a 70% hot frying pan until the hair is dry and the corners are red.
4. Heat the wok, put the sesame oil to heat it up, then add the minced ginger and stir-fry to bring out the aroma, again
Shallot oil kelp shreds
Ingredients: 300 grams of kelp, shredded green onion, ginger, salt, sugar, vinegar, pepper, sesame oil, soy sauce, cooking oil.
1: Wash the kelp, cut into thin strips, blanch in a pot of boiling water, remove and drain.
2: Mix the kelp shreds into a dish, mix the soy sauce, salt, sugar, vinegar, pepper and sesame oil, pour on the kelp shreds, sprinkle with shredded shallots and ginger.
3: Heat cooking oil in a pot, pour on the shredded green onion and ginger, mix well and eat.