Living a life is like tasting food, always after the smoke and fire of time, the sweetness will slowly brew, and the harvest always needs to be soaked with hard water, to steam, to boil, and will leave the nutrition of wisdom in the heart. Foodie Xiaobian is committed to recommending high-quality food to everyone, so that everyone can make food. Strengthen physical exercise, pay attention to supplement nutrition, and ensure adequate sleep and rest to enhance resistance.
Pickled pepper cuttlefish
Ingredients: cuttlefish to taste, shrimp to taste, celery to taste, carrots to taste, cucumbers to taste, cooked quail eggs to taste, cabbage to taste, pepper water to taste, pickled pepper to taste, ginger to taste, salt to taste, sugar to taste, white vinegar to taste
Wash the cucumbers, celery and carrots and cut them into strips; cut the cabbage into chunks and wash them. Remove the internal organs and wash the hard shell of the mouth; the back of the shrimp is cut to remove the shrimp line; the quail eggs are cooked and peeled and set aside.
Bring water to a boil over a heat and add a little salt to the pot, then blanch the carrots and celery in turn. After fishing out, add cabbage and cucumber strips, blanch until discolored and remove.
Ditto method Cuttlefish and shrimp blanch for one minute, put into running water for 5-10 minutes. Vegetables are fished out and spread out to cool. Cool cuttlefish and shrimp drain and set aside.
So put the ingredients in a container and add salt, sugar, and white vinegar. Pour in the prepared peppercorns and ginger slices of water.
Then pour the pickled pepper and the pickled pepper water, level with the ingredients, and mix well. Seal tightly and refrigerate for 12 hours.
Three treasures of incense
Ingredients: duck tongue to taste, chicken stomach to taste, apricot abalone mushrooms to taste, pickled pepper to taste, peppercorns to taste, bad brine to taste, ginger to taste, green onion to taste, white vinegar to taste, sugar to taste
Blanch the duck tongue and chicken stomach slices in water, slice the apricot abalone mushrooms in blanched water, and soak the apricot abalone mushrooms in light salt water for a while.
Blanch the duck tongue and chicken gizzard over cold water to control drying. Add peppercorns, star anise, green onion ginger, duck tongue, chicken stomach, salt to water, bring to a boil, simmer for five minutes on low heat, soak for a while.
In a clean bowl, put pickled peppers, bad brine, vinegar, salt, sugar, drained duck tongue, chicken stomach, apricot abalone mushrooms. Soak for more than five hours to eat.
Lemon melon strips
Ingredients: appropriate amount of winter melon, appropriate amount of goji berries, appropriate amount of concentrated lemon juice, appropriate amount of rock sugar
Peel and decapitate the winter melon and cut into strips with a wave plate. (It is best to take the hard point on the outside layer, and do not want the soft spot on the inside.) ）
Add the appropriate amount of water to the heat of the pot, pour the cut winter melon strips into the blanch and cook until seven minutes cooked.
Blanch and stir in cold water to keep it crisp. Drizzle the water, put the winter melon strips into the container and add lemon juice, before the winter melon strips can be.
Add rock sugar, goji berries, add honey and mix well according to personal preference. Taste best when refrigerated.
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