Spring ploughing, summer yun, autumn harvest, winter Tibet, the oriental philosophy of the unity of heaven and man makes the Chinese diet change from time to time, wisdom and agility, the Chinese medicine nutrition theory has created a new world of food use, and confucian ethics put the heart and the taste of home on our table. Wash history, blend time, generation after generation of Chinese raise fireworks between heaven and earth, and cook food with the most sincere intentions, between meals and meals. Chinese food grows in the fertile soil of traditional culture, in the vast time and space, with a grateful heart to understand the food to give us precious nourishment, eat a bite of carefully cooked dishes, scoop a spoonful of fresh soup cooked with dedication, close your eyes and feel the rich fresh fragrance spreading in the mouth, fortunately blossom in the heart. Rather than saying that three meals a day is the energy that people replenish their bodies, it is better to see the dishes of each meal as a presentation of mood. Whenever we cook dishes for our relatives and friends, add a little love, and add a delicacy that is carefully integrated into a delicious dish that exudes the taste of happiness, which is served in exquisite utensils, which is a happy enjoyment for ourselves and our families. Next, let Xiaobian bring you the carefully recommended Chinese cuisine:
Ingredients: Katsugua, fresh shiitake mushrooms, vegetarian chicken syrup, vegetarian shrimp, bamboo shoots
method
1． Peel the melon and cut into diamond-shaped pieces and set aside.
2． Remove the roots of the fresh shiitake mushrooms, boil a pot of hot water and blanch the shiitake mushrooms, rinse and cut into thick slices and set aside.
3． The bamboo shoots peel off the shell, wash them, and then cut the blades.
4． Thaw the vegetarian shrimp, put into a crusher and stir into small particles.
5． Take the stainless steel basin, add the thawed vegetarian chicken syrup, vegetarian shrimp larvae, mushroom essence, starch and stir, stir into a puree and set aside.
6． Knead the small balls by hand, wrap them in plastic wrap on a plate, and steam them for 10 minutes to remove.
7． Pour refined oil into the net pot, the oil temperature rises to about 40%, add bamboo shoot slices until cooked, pour out the draining oil.
8． Leave a little refined oil in the pot, add ginger slices to sauté, add shiitake mushroom slices, bamboo shoot slices and sauté, add a little vegetarian soup, add sheng melon and vegetarian shrimp balls and mix well. Seasoning salt, mushroom essence, cook slightly for a while, hook a little thin mustard, out of the pot and put on the plate.
Ingredients: quail egg, tomato, tomato paste, minced garlic, salt, chicken essence;
1. Cook the quail eggs first, fish them out and let them sit in ice water for a few minutes, pour out the water, transfer the quail eggs into a basin, cover with plastic wrap, and then quickly turn the basin upside down.
2. Then there is this situation, the eggshell comes down as soon as it is torn, very smooth, two seconds to peel one rhythm. Heat the oil to 80%, pour in the quail eggs and fry them quickly until golden brown, don't fry them for a long time, the taste is not good when it is old.
3. Remove the oil absorber on the kitchen paper towel and set aside. Cut the tomatoes into crosses, roll in boiling water for half a minute and remove. Fish out the skin and chop it. Heat the pan in oil and sauté the minced pesto.
4. Add the crushed tomatoes and salt, the salt will make the tomatoes quickly come out of the water. Pour in the tiger skin eggs and stir-fry well. Then add the tomato sauce and stir-fry well, add the right amount of water to cover the lid and simmer, until the soup is viscous, you can sprinkle a little chicken essence out of the pot.
Method: 1, tear open the lilies piece by piece, wash and set aside, rub the minced meat into small meatballs, and then wrap them together with fresh lilies piece by piece.
2: Put on the pot and steam for 15-20 minutes until ripe. Cook the oil, sugar, soy sauce, and oyster sauce together until the sauce is thick and pour over the steamed lily balls!
Ingredients: 11 slices of bacon, 200 g of celery.
method:
1. Remove the leaves of the celery, wash them and soak them in light salt water for a while, then cut into long strips, that is, a little longer than the bacon slices.
2. Then roll it up and put it down with the roll mouth facing down.
3. After the electric cake bell has been preheated, the bacon is closed and the yard is lowered and fried on the electric cake bell for a while.
4. Turn the bacon, let the bacon all fry thoroughly, the grease precipitates, and turn off the power. (It is also possible to use a pan without an electric cake bell)