Taishan ceiling is not only nutritious, but also delicious and delicious, can be cooked into a variety of delicious dishes, after cooking has the characteristics of fresh, crisp and tender. It can be fried, burned, measured, stewed, cold spelled, made soup, stuffed and other ways to eat. The cold mixture texture is crisp and tender, the stir-fry is crisp and delicious, and the soup flavor is especially good. Burning candles has the characteristics of "one bubble is available, and the perpetual boil is still crisp". Therefore, many modern cooking masters are very respectful of using Taishan ceiling to make various dishes, and it is a rare "mountain treasure" for modern family tables.
Taishan ceiling home-cooked recipe
Tarzan ceiling burned winter melon
material:
Tarzan ceiling 500 g Winter melon 50 g Bean sprouts 6 slices of ginger 1 teaspoon (5ml) 1/2 teaspoon salt (3 g) 2 teaspoons sugar (10 g) Chicken essence 1/4 teaspoon (1 g)
method:
1. Peel and seed the winter melon and wash it, cut into 2cm thick pieces. Wash the bean sprouts.
2. Pour oil into the pan, heat to 70% heat, add Taishan ceiling and fry for 10 seconds. Add the winter melon cubes and fry for 20 seconds.
3. Pour a small amount of oil into the wok, put in the ginger slices to fry the incense, pour in the winter melon and Taishan ceiling, and then pour in the filtered Taishan ceiling water, less than half of the amount of vegetables, then add soy sauce, salt and sugar to stir evenly, cover the lid and simmer for 3 minutes, until the soup is slightly dried, put in the bean sprouts, sprinkle in the chicken essence and stir out the pot.
Tarzan ceiling roasted pork ribs
Taishan ceiling, ribs, soy sauce, cooking wine, rock sugar, green onion, ginger, large ingredients, chicken essence
1. Wash the ribs with water, blanch until the surface changes color, drain and set aside;
2. Blanch the pork ribs in a frying pan, add 4-5 rock sugar, sauté over medium heat until the rock sugar melts;
3. Pour in 1 spoonful of cooking wine, 3-4 spoons of light soy sauce, green onion and ginger, large ingredients, add an appropriate amount of water over the ribs, and bring to a boil over high heat;
4. After boiling, turn to medium heat and simmer for about 5 minutes, add Taishan ceiling, simmer over medium heat for 10 minutes, or the soup can be thickened, and add 1 spoonful of chicken essence before the pot is added to the pot.
Tarzan smallpox stewed chicken
raw material:
Native chicken, Tarzan ceiling, sliced ham, ginger, green onion.
seasoning:
Cooking oil, salt, monosodium glutamate, chicken essence, rice wine, pepper.
characteristic:
Mellow and fragrant, nourishing and nourishing.
1: Blanch the washed chicken in a pot of boiling water, then put it in a casserole, add water, rice wine, ginger pieces, green onion knots, ham slices, bring to a boil over high heat, and then simmer for 2 hours on low heat.
2. After simmering, add chicken essence, monosodium glutamate, salt and Tarzan ceiling, and simmer for another 15 minutes.
3. Add pepper at the end.
Three cloves of fried rice
Rice (slightly hard, scattered) 1000 g, 4 eggs, Tarzan ceiling 75 g, cooked ham 75 g, cooked lard l ribs, cooking wine, soy sauce, monosodium glutamate, garlic, ginger to taste.
peculiarity:
Fragrant but not greasy.
1. Beat the eggs, fry the eggs in oil in a pan and turn them yellow on both sides, then cut into cubes after cooling. Tarzan ceiling diced, cooked ham diced; Cut the garlic head flat with a knife and crush it.
2. After the wok is cooked with lard to 60% heat, first add garlic paste, ginger, Taishan ceiling diced fried a few times, then put in the cooked ham diced, egg diced fried a few times, and finally enlarge the rice stir-fry, add some cooked lard, cooking wine, soy sauce, MSG stir-fry through, you can serve.
Eight Treasures Taishan ceiling
Taishan ceiling 500 grams, lean pork 50 grams, sea rice 10 grams, carrots 10 grams, tofu 250 grams, black fungus 10 grams, 2 eggs, squid 10 grams, salt, monosodium glutamate, green onion, ginger, lard, sesame oil, soy sauce to taste.
Method:
1. Divide the tofu into 4 pieces and fry them in hot oil until golden brown, cut one side with a fruit knife, dig out the tender tofu inside and set aside.
2. Chop the Tarzan ceiling, pork, sea rice, carrots, fungus, squid, scramble and chop the eggs, add salt, pork, monosodium glutamate, sesame oil, egg white paste to glue the cut tofu mouth, steam it on the drawer, and plate it. Soy sauce, salt and soup are made into a red sauce and poured over the tofu.
Crispy and fragrant, soft and delicious.
Taishan ceiling three silk soup
Taishan ceiling 500 grams, cooked bamboo shoots 40 grams, seaweed 25 grams, dried tofu 2 pieces, refined meat 50 grams, refined salt 2.5 grams, soy sauce 15 grams. MSG 2 g, peanut oil 20 g, sesame oil 15 g, ginger minced 1.5 g, fresh soup 1000 g.
Delicious and delicious.
1. Taishan ceiling, cooked bamboo shoots, fine meat, dried tofu cut into thin wires, seaweed picked and chopped to use.
2. Fry 20 grams of oil in a frying pan, cook until 70% hot, put in 1000 grams of fresh soup, at the same time, taishan ceiling, bamboo shoots, meat, dried tofu and crushed seaweed are all under the pot, and put in the sauce, salt, monosodium glutamate, ginger and other spices to cook until the soup juice rolls, drizzle with sesame oil, and pour it into the soup basin.
Tarzan ceiling
Taishan ceiling 250g, fresh mushrooms 200, 3 green onions, 3 slices of ginger, 1 teaspoon (5ml) of soy sauce, oil, salt, sugar to taste.
1. Tarzan ceiling torn into small pieces.
2. Wash the mushrooms and cut them open.
3. Wash the green onion and ginger and slice.
4. Pour an appropriate amount of water into the pot, heat until boiling, pour the Tarzan ceiling and grass mushrooms into the blanch for 2 minutes and then remove and drain the water.
cooking:
1. Add oil to a wok, heat to 70% heat, add slices of green onion and ginger and stir-fry until fragrant, pour in Tarzan ceiling and mushrooms and stir-fry for 2 minutes.
2. Pour in water, less than half of the amount of vegetables, mix in soy sauce, salt and sugar, stir well, cover the lid (leave a small slit) and simmer for 2 minutes, until the soup is slightly dry.