After entering the late autumn, many people pay more and more attention to health problems, big fish and big meat is not as popular as light and nutritious home cooking, there are meat and vegetarian, nutritional balance to supplement the nutrition and energy needed by the human body, I believe there are many people like light and delicious home cooking, both simple and delicious, today and everyone to share 5 light and nutritious and delicious home cooking.
<h1 class="pgc-h-arrow-right" data-track="185" > [red oil tofu bun]: medium gluten flour, carrots, spring onions, old tofu</h1>
Since the last time I failed to steam a pot of steamed buns, I have continued to work hard, in the spirit of where I fell and got up from where, I steamed a large pot of red oil tofu buns.
Pasta looks easy, there will be unexpected problems when steaming, I don't know if you have encountered these problems: a lifting of the lid of the pot collapsed, steamed out of the surface is uneven, and obviously good noodles, steamed out not soft, hard can not eat.
What about tofu buns in steamed red oil today? Let's help me see, if you have a full score of ten, how many points will you play with this pot bun?
1. 300 grams of medium gluten flour, 3 grams of sugar, 3 grams of yeast, I use 30 degrees warm water and noodles, ferment for about 2 hours.
2. Filling for making buns:
Cut some carrot pieces, spring onion, grab a piece of old tofu by hand into tofu puree, add salt, five-spice powder, chicken powder, sesame sesame oil, red oil, and soy sauce to taste and color. Stir well with a spoon when finished.
3. When the dough is fermented, see how beautiful the dough is. Take the noodles out of the plate and start wrapping the buns.
The wrapped buns are placed on the board one by one, leaving a gap between the two buns. Cover with plastic wrap and ferment again for 10 minutes, after 10 minutes we put the bun on the pot and steam it.
4. Put a layer of damp cotton cloth first, heat the water, put the bun on the medium heat and steam for 15 minutes.
Turn off the heat for 2 minutes and then open the lid of the pot to see if this bun, the hot and fragrant bun, is it looking at it and wanting to eat it.
【Stir-fried beef with garlic seedlings】: Beef, garlic seedlings
1. Cut some beef, cut into thin slices with the grain of beef, beef I choose beef tenderloin, no fascia, the meat is soft and tender. The beef cut out by the top knife is flatter and chewier.
Cut some ginger slices, garlic slices, cut some pickled pepper rings all together. Bean paste, salt, chicken powder, pepper, cooking wine are all put together with beef slices, and kneaded for a while to give the beef a taste. Drizzle a little oil to lock in the moisture in the beef and marinate for a few minutes.
Cut the garlic sprouts into strips and red pepper slices.
2. Beef under the hot pan and cold oil can prevent the beef from suddenly encountering high temperature and shrinking violently, becoming tight and difficult to chew.
We start by sliding the pan, pouring out the hot oil and adding the cool oil, and pouring in the marinated beef.
Turn on the medium heat and shake the wok non-stop, use a spoon to smooth the beef to stir-fry the aroma of the small ingredients, pour in the cut garlic seedlings after the beef changes color, drizzle some soy sauce beef has been marinated into the flavor, no need to add seasoning. Turn the heat to high, quickly stir-fry, and the garlic seedlings can be turned off and served.
【Vermicelli steamed baby cabbage】: Vermicelli, baby cabbage
1. Soak some vermicelli in hot water, generally soak for about ten minutes, and break the baby cabbage into 4 halves and wash it. Prepare a plate and spread the soaked vermicelli on the bottom of the plate first, leaving a small portion on top.
Then place the baby cabbage on top of the vermicelli. Then put the rest of the vermicelli on the baby dish.
Cut into minced garlic and place in two pots, the ratio of minced garlic is 2:1. Soak in a basin with minced garlic and some water. Soaking prevents the minced garlic from turning black during the frying process, and we will fry the minced garlic into golden garlic.
2. Fry the golden garlic, pour the minced garlic into a filter spoon to control the dry water, the oil temperature rises to 50% heat, soak the minced garlic in oil and fry for 2 minutes.
During the period, the filter spoon is constantly shaken, so that the minced garlic is evenly heated and the minced garlic gradually fried out of the aroma, the color gradually changes from white to yellow when the minced garlic is fried to golden brown, and put together with raw garlic.
Fry the garlic dry and fry the incense to add a natural flavor to the dish.
3. Mix the minced garlic, soy sauce, salt, chicken powder and pepper, and place the minced garlic evenly on the baby cabbage.
Bring the water to a boil and put on a grate to start steaming the baby cabbage, steam for about 8 minutes, cut some spring onions and wait to be sprinkled on top. This dish is ready to serve.
Steamed baby cabbage is often cheap, light and less oil and fat loss, do not want to eat staple food at night, steam a plate of vermicelli baby cabbage, want to eat fat are difficult.
【Stir-fried zucchini with green pepper】: Zucchini
1. Cut the zucchini into thin strips, cut into striped peppercorns, shredded red peppers, garlic slices, and prepare a small handful of dried chili peppers.
2. Burn the oil in the pot, after the oil is hot, pour in the garlic and dried chili peppers to burst out the spicy flavor, add some oyster sauce to freshen, stir-fry the oyster sauce into the green and red peppers, turn on the high heat and stir-fry quickly. Stir-fry the green peppers into the zucchini pan and stir-fry evenly.
Turn off the heat to taste: salt, 1 gram of chicken powder, pepper, aged vinegar, soy sauce and then turn on the heat, avoid stir-frying the zucchini shreds when adding seasonings. Then quickly stir-fry the spices.
Once the ingredients are in full swing, drizzle some oil from the side of the pan to get out of the pan.
Without putting a little meat stir-fried out is also delicious, crisp and refreshing, less oil and sugar, collected to fry a plate for the family every day, not only the economy can eat more and more healthier.
【Steamed perch】: Perch
1. Fresh sea bass, scrape off the scales, remove the internal organs and clean up.
Cut the sea bass along the back slice and cut the fish into two halves for easy plate. After handling, wash the sea bass several times and clean it up. Marinate in a pot.
Take 2 shallots and knead them out of the water, pat some ginger, put them together with the fish, and then some of the second pot heads that we put in 82 years ago to fish.
Spread the sauce evenly over the fish and marinate for 10 minutes, allowing the sea bass to fully absorb the sauce.
2. Prepare small ingredients: wild mountain pepper segments, a few line pepper rings, millet pepper segments, garlic grains. Then prepare a small handful of tempeh and put them together.
3. Boil the water, bring the water to a boil, put the fish in the pot and steam for 8 minutes, the time to steam the fish cut some purple cabbage shreds into water and soak to remove the floating color.
After 8 minutes, the fish is steamed and the fish is removed from the pot and the juice is poured out.
4. Pour the small ingredients into the pot and fry it, stir-fry the spicy flavor and add some chicken powder. Stir-fry quickly, then pour hot oil over the fish and pour steamed soy sauce from the surroundings. Place another circle of purple cabbage and you'll be on the table.
When frying small ingredients, less oil, so as to maintain the original taste of sea bass and light nutrition, and low fat and health, very suitable for the elderly and children to eat.