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" > steamed beef with flower kernels</h1>
Ingredients: beef (lean) 250 g, peanut kernels (raw) 150 g, glutinous rice 400 g, cooking wine 15 g, sugar 5 g, soy sauce 3 g, chili oil 5 g, five-spice powder 2 g, rice wine 15 g, peanut butter 10 g, pepper powder 2 g, ginger 3 g, salt 3 g
method:
1. Wash and cut the beef into slices, add cooking wine, peppercorn powder, minced ginger, peanut butter, sugar, soy sauce, rice wine, fine salt, five-spice powder, red oil, mix well, marinate for 15 minutes, put in a bowl and set aside;
2. Wash the glutinous rice, add an appropriate amount of water to the pot and steam;
3. Peel the peanut kernels and steam in a water pot;
4. Mix peanut kernels, glutinous rice, chili oil, salt, sugar and peanut butter, put on beef, steam on high heat for 30 minutes, remove and put on a plate.
<h1 class= "pgc-h-center-line" > sherry meat slice soup</h1>
Ingredients: 120 g of marinated sherry, 90 g of pork (lean), 25 g of dried shrimp, 50 g of chicken blood, 15 g of ginger, 4 g of salt, 5 g of starch (peas), 5 g of sugar, 1 g of monosodium glutamate
1. Soak the snow cabbage slightly in thin brine to remove its salt, wash and shred.
2. Wash and cut the lean meat into thin slices, mix well with starch, salt and sugar; soak the dried shrimp with water; cut the chicken blood into small pieces.
3. Put 3 soup bowls of water in a clay pot and boil, first put down the slices of meat, dried shrimp and ginger slices and roll for a while, then add snow and chicken blood, and then roll up, seasoning.
<h1 class= "pgc-h-center-line" > wenshan chicken</h1>
Ingredients: 300 g chicken breast, 65 g magnolia slices, 50 g egg white, 40 g lard (refined), 2 g monosodium glutamate, 10 g chili pepper (red, pointed, dried), 10 g cooking wine, 5 g shallots, 5 g salt, 5 g sesame oil, 15 g starch (broad beans).
1. Pat the chicken breast and cut the dice;
2. Cut the red dried chili peppers, shuifa lan slices and green onion into the same cubes;
3. Put the diced chicken in a bowl, add salt to an appropriate amount, grasp well with your hands, then put the egg white to grasp well, and then put 10 grams of dry starch to grasp well;
4. Heat the pot on the heat, pour the oil to 50% heat, put in the diced chicken with the pulp, scatter and turn white, and drain the oil;
5. Leave the bottom oil in the pot, add the red dried chili pepper and fry it to become purple red, then add diced bamboo shoots, green onion slices, soup 50 ml, stir twice, put cooking wine, salt, monosodium glutamate and starch, hook, and then pour the diced chicken with good oil into the topsy-turvy twice, and drizzle the sesame oil.
< h1 class="pgc-h-center-line" > steamed dragon segment</h1>
Ingredients: 800 g of green fish, 50 g of shrimp, 5 g of coriander, 40 g of egg white, 10 g of green onion, 15 g of cooking wine, 15 g of white soy sauce, 3 g of salt, 3 g of white sugar, 3 g of peppercorns, 5 g of sesame oil, 30 g of peanut oil, 2 g of monosodium glutamate
1. Clean up the fish and cut off the head without using it, remove two pieces of fish meat, and complete the skin of the fish.
2. Chop the fish and shrimp together into a puree, put it in a bowl, add egg whites, 8 grams of cooking wine, 8 grams of soy sauce, a little salt, peppercorns, monosodium glutamate and stir well, then add 10 grams of sesame oil and mix well.
3. Place the fish puree on the fish skin, roll into a 2.5 cm thick roll, steam for 15 minutes on the drawer, remove, cut into 6 cm long pieces, and place on the plate.
4. Bring fresh soup, cooking wine, soy sauce, sugar, salt, peppercorns, monosodium glutamate and sesame oil into a stir-fry spoon and boil, pour on the fish segment, sprinkle with green onion, boil the peanut oil into the spoon, pour on the fish segment, sprinkle with coriander to become beautiful, original, fresh and mellow.