In the world, only love and food can not be disappointed, love has been disappointed too much, food can no longer be disappointed.
As the saying goes, "the people take food as the sky", and I am very much in favor of this sentence. I can call myself a "little foodie" because I've done a lot of research on the cuisine. Just the name of the dish, I can talk about hundreds of kinds. Roast duck in Beijing, small fat sheep in Inner Mongolia, lamb steamed bun in Xi'an, knife-cut noodles in Shanxi...
I often hear a lot of people say in life, "I can't cook." "In fact, the easiest thing to learn is to cook, unless you don't want to learn, of course, to do well, you must be careful." I remember when my son was cooking in junior high school, he said a very funny and incisive sentence: Cooking is easy! It is to put the seasonings of oil, salt, sauce, and vinegar into the ingredients in order! hehe! Think about it!
Returning to the truth, if a qualified housewife wants to do a good job of home cooking, she must be diligent and serious, and second, she must learn more, see more, think more, practice more, and innovate more. Table eating is a science, related to the health and happiness of the whole family, and the meals made with heart must be the best! Let me introduce you to some home-cooked methods.
< h1 class= "pgc-h-arrow-right" > pretzel pumpkin slices</h1>
Ingredients: 400 g pumpkin, 3 dried chili peppers, 1/2 chives, black pepper, oil and salt to taste
method:
1: Peel and slice the pumpkin, cut the dried chili pepper into sections, and cut the chives into green onions
2: Put an appropriate amount of oil in the pan, and fry the pumpkin slices when the oil is hot
3: Fry until the surface is slightly blistered, drain the oil and set aside
4: Add a little oil to the pot and sauté the chili pepper and green onion until fragrant
5: Pour in the fried pumpkin slices, add black pepper and salt, and turn well
< h1 class= "pgc-h-arrow-right" > vinegar slip pumpkin slices</h1>
Ingredients: tender pumpkin, pepper, ginger, pepper, corn oil, vinegar, soy sauce, salt, garlic
1: Tender pumpkin to taste. Peel and cut into thin slices.
2: Heat the corn oil in the pot, stir-fry ginger garlic and peppercorns until fragrant. Pumpkin slices and pepper slices are added.
3: Season the vinegar and stir-fry for 2 or 3 minutes. Turn off the heat with salt and serve.
<h1 class="pgc-h-arrow-right" > cold-mixed sea rabbit fish</h1>
Ingredients: Sea rabbit dried fish, shallots, garlic, vinegar, soy sauce, salt, oyster sauce, sesame oil, coriander Cooking steps are as follows:
1. Soak the dried sea rabbit fish for two hours in advance, change the water twice in the middle, and cut the soaked sea rabbit fish into wide sections and steam in a steamer for about 20 minutes.
2. The steamed sea rabbit fish separates the fish meat from the fish bones by hand, and then has time to dry the fish slightly and put it in a large basin.
3. Cut the shallots into strips, cut the garlic into garlic slices, release the soy sauce, oyster sauce, a little vinegar and stir well. Step 4: Then add an appropriate amount of sesame oil and continue to stir well. Finally, sprinkle some coriander and eat it!
<h1 class="pgc-h-arrow-right" > roast chicken with tea tree mushrooms</h1>
Ingredients: chicken, tea tree mushrooms, bean paste, ginger, soy sauce, sugar, salt, balsamic vinegar, sesame oil, chicken essence, peppercorns, white wine
method
1: Wash and dry chicken, wash and dry tea tree mushrooms, slice ginger.
2: Boil water in a pot, bring the peppercorns to a boil, add the chicken and blanch the water, open the water into a tablespoon of white wine and bring to a boil again.
3: Remove the chicken from the pan and wash and drain.
4: Put oil in the pot and sauté the tea tree mushrooms until the water is lost, and the appearance is slightly dry. Serve for later.
5: Fry the chicken over medium heat in the remaining oil. Put in the chicken for a while, wait a minute or so to shake the pan, the meat is loosely separated, and continue to fry until the chicken is yellowish.
6: Add the bean paste and ginger slices and continue to fry until the sauce and chicken are evenly coated. Add 1 tablespoon of light soy sauce and 1 teaspoon of sugar. Stir-fry evenly, submerging the chicken with water.
8: Bring to a boil over medium heat until the soup is halved. Add the tea tree mushrooms, 1/2 teaspoon salt. Continue to burn on fire.
9: Drain the soup slightly, put 1/3 tbsp balsamic vinegar, 1 tsp sesame oil, 1/2 teaspoon chicken essence and stir-fry evenly.