Spring returns to the earth, everything recovers, breathing in the breath of spring
Feel the temperature of spring and taste the taste of spring", and the ingredients in spring are often the most tender in the year. Although fresh vegetables can now be eaten no matter what season, the vegetables in the greenhouse growth environment cannot be compared with the vegetables that have been moistened by spring wind and spring rain! And some dishes are unique varieties in spring, missed, and have to wait for another year!
Steamed chicken with red dates
Ingredients: chicken breast, salt, shallots, sugar, ginger, dates, soy sauce, cooking wine, starch.
【Cooking steps】
1. First wash and chop the chicken into small pieces and put it in a bowl, add salt, sugar, soy sauce, cooking wine and ginger shreds and mix well and marinate for about 10 minutes.
2. During the marinating of the chicken, cut the dates in half and wash the shallots and cut them into green onions.
3. After the chicken is marinated, put the dates into the chicken, then put them together in a steamer and simmer for about 10 minutes and then simmer for about 5 minutes.
4. When the chicken is steamed, sprinkle with green onions.
Steamed Artemisia annua
Ingredients: 500 g of artemisia annua, 50 g of flour, 50 g of mung bean noodles, 3 g of table salt, 1 tbsp of light soy sauce, 1 tbsp of aged vinegar, 1 serving of garlic paste, a little sesame oil.
method
1: Wash and cut the artemisia into small pieces, put it in a basin, add flour and mung bean flour and stir well.
2: Put water in the pot, bring to a boil over high heat, put the stirred artemisia into the pot and steam for 8 minutes.
3: After steaming, put out the plate and set aside.
4: Mix a bowl of sauce, take a small bowl of garlic paste, soy sauce, old vinegar, sesame oil, edible salt, put it inside and stir well, pour on top of the freshly steamed artemisia annua and eat.
Tomato roasted pork ribs
Ingredients: 500 grams of pork ribs, 300 grams of tomatoes, soy sauce, soy sauce, two green peppers, 1 spoonful of oil, 1 spoonful of salt, sugar, 1 spoonful of tomato paste.
method:
1. Cut the tomato into pieces, the green pepper into pieces, and the ginger into slices. Cut the ribs into small pieces and blanch in water and set aside.
2. Put a little oil in the pan, fry the ribs slightly brown, add ginger slices and sauté until fragrant. Add tomato sauce, oyster sauce, soy sauce, soy sauce, soy sauce and sugar and stir-fry well.
3. Mix with boiling water to submerge the ribs, bring to a boil on high heat and reduce the heat for 30 minutes. Add salt. Do not dry the juice over high heat, leave it a little. Add tomatoes and green peppers and sauté over high heat.
Garlic fried beef tendons
1: Wash 1 hoof tendon with water, fragrant leaves, green onion and ginger, cooking wine, star anise, peppercorns, cumin, hawthorn, press in a pressure cooker for 40 minutes to 50 minutes, cooked beef tendons cut into small pieces.
2、 Cut the green pepper and yellow pepper into diamond-shaped pieces, peel the garlic and crush it; Heat the oil in a wok and stir-fry the green, red, yellow pepper and ginger slices over high heat, season with salt and sugar and set aside in a bowl
3: Put less oil in the wok, add garlic and fry over low heat until brown, turn to high heat, lower hoof tendons, green red yellow pepper and green garlic segments, add oyster sauce to pour cooking wine, continue to stir-fry on high heat for about 1 minute, add salt, sugar, chicken essence to taste, drizzle sesame oil out of the pot.
Beer steamed with fish
Ingredients: with fish, beer, salt, shallots, ginger, sugar, steamed fish sauce, oyster sauce, soy sauce, sesame oil, red pepper
1. Wash off the black stuff in the belly of the fish, bring the fish with a flower knife, add beer and sugar and soak for 10-15 minutes.
2. Mix the steamed fish sauce, oyster sauce and soy sauce into a bowl, soak the shredded green onion and red pepper in the water, sprinkle with salt to taste, place the green onion and ginger slices on the plate, put the fish on the plate, bring the fish to a boil, put the fish into the steamer, and put the sauce together.
3. Steam for about 15 minutes on high heat, turn off the heat and take it out, quickly pour out the fishy water of the steamed fish on the plate, sprinkle with green onion, red pepper shreds, mix sesame oil in the sauce, put into the steamed fish and eat.
Walnuts sautéed fillets
material:
Sea bass, walnuts, bell peppers, salt, cooking wine, egg mixture, corn starch, water starch, soy sauce, green onion, ginger, garlic
1. Wash and slice the sea bass, grasp well with salt, cooking wine, corn starch and egg liquid, and marinate for 5 minutes.
2. Smash the walnuts open, soak in boiling water for 5 minutes, remove and use kitchen paper towels to absorb the water.
3. Heat the frying pan, add the walnuts and fry for about 2 minutes, then remove the oil control.
4. Change the bell pepper to a knife, cut the green onion, ginger and garlic into small pieces.
5. Heat the pan with cold oil, add the fish fillets, fry until ripe, and set aside.
6. Leave the bottom oil in the pot and sauté chives, ginger and garlic.
7. Add the bell peppers, stir-fry a few times, add cooking wine, salt, chicken essence, soy sauce, and stir-fry the chicken with an appropriate amount of water.
8. Add water starch to thin the mustard, add the fish fillets, evenly wrap the soup, and finally add the walnut kernels, stir-fry evenly to get out of the pot.
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