Today's guide: "three dishes and one soup" self-boiled winter clear-mouth dish, onion beef refreshing sweet appetizer! In the winter, the son is the most hungry for these 4 dishes, and he is allowed to eat 2 times a week, nutritious and appetizing, just like eating a plate but not addictive!
When the weather suddenly turned cold, I didn't dare to go to the restaurant to eat, and when I missed the good taste of going abroad, I simply copied a table of exotic materials at home to understand the hunger.
The Japanese home-cooked colored beef with onions is a classic element often used in Japanese rice.
Cook it yourself, and you can use a full of shredded onions to add a natural and sweet flavor to the dish.
After sautéing the onion until it is translucent to release the sweetness, add mirin and Japanese soy sauce and cook until soft, and then add the blanched plum fat slices to cook into the flavor, the onion shredded adsorbed fat beef slices of meat fat not only more flavor levels, but also balance the fat beef to eat more greasy situation, very much rice.
material:
200ml of water, 1/2 shredded onion, 15 slices of fatty beef, 2 tablespoons of Japanese soy sauce and mirin
method:
1. Boil the fat beef slices in boiling water for 20 seconds, scoop them up and rinse off the foam with water.
2. Sauté the onion shreds to soft in a hot oil pan, add miso, Japanese soy sauce and a little water, cover the pot and cook over medium-low heat for about 10 minutes.
3. Add the fat beef in Recipe 1 and cook for 5 minutes before cooking.
In winter, the clear vegetables are especially flavored with lily asparagus.
Sweet and slightly bitter lilies and asparagus rich in folic acid and antioxidants are not only nutritious, but also delicious with simple cooking.
Cantonese XO sauce and naturally salty fish sauce are good things, as long as you add a little stir-fry, you can highlight the crisp, lily slightly sweet taste of asparagus, even if you eat two bites of onion beef, more asparagus lilies can eat without burden.
1 sachet of lilies, 50g of asparagus, 1 tablespoon of XO sauce, a pinch of fish sauce
1. Wash the asparagus and remove the tail end. Cut the lily off the head and tail and then break it into sheets and wash it.
2. Sauté the asparagus in a hot oil pan for about 1 minute, then add 100 contracts and sauté.
3. Stir-fry with fish sauce and XO sauce before cooking.
Hiroshima oysters, which are wildly loved by Japanese people at Japanese izakaya and Japanese cuisine, are fat and juicy in their large, plump flesh, and are paired with different sauces in the summer, making them particularly hot and appetizing.
In addition to soaking the blanched Hiroshima oysters in ice vinegar water to cool down, it can also prevent Hiroshima oysters from coming out of the water and keep the flavor from being lost.
Traditional lemon juice or red wine vinegar eating, winter can also match the sense of the season, change with yuzu honey to add grapefruit flavor, mixed with lemon juice and Japanese soy sauce of yuzu honey taste sweet and salty with slightly sour, and after frying the slightly crispy taste is particularly with an aroma, the entrance also burst the wonderful impact of the pulp, so that the cold to no appetite of the family are second to eat.
50ml water, 8 Hiroshima oysters, 2 tablespoons of yuzu honey, 1 teaspoon of lemon juice, a little vinegar and a little soy sauce
1. Blanch the Hiroshima oysters in boiling water for about 15 seconds, then remove the ice water and add vinegar to chill and soak for about 5 minutes.
2. Mix the grapefruit honey, lemon juice, soy sauce and water to make a sauce and set aside.
3. Remove the Hiroshima oysters and dry them with a paper towel and pat a little corn flour on the surface.
4. Cook Hiroshima oysters in a hot oil pan and cook on both sides. Bring the sauce to a boil and drizzle with Hiroshima oysters.
Delicious also takes into account nutrition, iron-rich spinach and pork liver, directly into the soup can also quickly replenish nutrients for the family and themselves.
Spinach pork liver soup, which can activate the blood and promote the absorption of iron, simply use rice wine, ginger paste and other marinades to catch the fishy pickling, you can put it into the pot and boil it, so that the nutrition is released in the soup, a bowl will taste both nutritious, full and cheerful.
Half a catty of spinach, about 150g of pork liver, 10 goji berries, 1 teaspoon of ginger puree, sweet potato powder, pepper powder, rice wine a little each
1. Wash the pork liver, slice it, and wash it again with water.
2. Marinate pork liver slices with ginger puree, rice wine, pepper and sweet potato powder, and let stand for later.
3. After boiling the water, let the water return to the slightly rolling state, put the pork liver and blanch it for about 10 seconds before taking it out.
4. Boil another pot of hot water, put the pork liver and goji berries, cover the pot and cook on medium-low heat for 2 minutes.
5. Add the spinach section and cover the pot and cook on medium-low heat for about 15 minutes.