Ham and chicken minced soup
Ingredients: One large piece of chicken breast, 80 grams of Jinhua ham, one egg, appropriate amounts of salt, pepper and sesame oil, six bowls of water
Method: (1) Wash the chicken breast, steam it, tear it into shreds, mince it, and put it in a bowl; shred the ham, put the minced chicken and ham into a casserole, add water, and simmer for about 30 minutes ;Put in eggs and pound into egg flakes, add salt to taste
Notes: (1) You can go to the supermarket to buy frozen chicken breast, which is preferably creamy yellow or reddish and translucent. If you like to eat coriander ( Coriander) and green onions can be added to the soup after it is cooked to make the soup taste more delicious
Double-ear soup
Ingredients: 10 grams of white fungus, 10 grams of black fungus, and 30 grams of rock sugar .
Production process: Foam the white fungus and black fungus with warm water, remove the stems, remove impurities, wash them, put them into a
bowl, add an appropriate amount of water, and add rock sugar. Place in a steamer and steam for 1 hour until the fungus is cooked.
Dosage: Eat white fungus, fungus, and drink soup, twice a day.
Effects Nourishing yin, nourishing the kidneys and moistening the lungs.
Application: Kidney yin deficiency type arteriosclerosis, hypertension, fundus hemorrhage, lung yin deficiency type cough, wheezing and other symptoms.
Shredded wolfberry pork
Ingredients: 100 grams of wolfberry, 500 grams of lean pork, 100 grams of bamboo shoots, 30 grams of lard, salt,
white sugar, cooking wine, sesame oil , dry starch, MSG, and soy sauce in appropriate amounts.
Production process: Wash the lean pork, remove the fascia, and cut it into 2-inch long shreds. Cut the green bamboo shoots into the same long shreds.
Wash the wolfberry and set aside. Add lard to the wok and heat it up. Add the shredded pork and bamboo shoots at the same time. Add the cooking wine, sugar, soy sauce
Stir the oil, salt and MSG evenly, add the wolfberry, stir-fry a few times, and pour in sesame oil, heat up the pot and serve.
How to take it: With meals and as dishes.
Effects Nourishing yin and nourishing the kidneys, keeping fit and improving eyesight.
Application: Physical weakness, mental fatigue, kidney deficiency, dizziness, blurred vision, impotence, low back pain, etc. It can also be used to strengthen the body
Winter recipe - casserole with sweetbreads
Name casserole with sweetbreads Label private dish, winter health care, cold limbs care, qi and blood nourishment, kidney tonifying Fine preparation, product classification, casserole seasoning type, milk soup, salty and fresh
Ingredients: mutton (cooked) 50 grams of sheep heart 50 grams of sheep lungs 50 grams of sheep tripe 50 grams of sheep fat intestine (large intestine) 50 grams
Ingredients: 15 grams of coriander
Seasoning: 15 grams of green onions, 50 grams of sesame paste, 3 grams of ginger, 2 grams of star anise, 4 grams of salt, 4 grams of Worcestershire sauce, 2 grams of pepper, 1 gram of appropriate amount of each
The soup tastes milky white, has a mellow and fragrant taste, and has a unique flavor. It is a winter delicacy.
Preparation method
1. Put five types of mutton, mutton heart, mutton lungs, mutton tripe and mutton intestines into a pot of boiling water, blanch them thoroughly, take them out and drain the water .
2. Cut the mutton, sheep lungs and sheep heart into slices respectively; cut the sheep tripe into wide strips; cut the sheep intestine into elephant eye pieces.
3. Add salt and water to the sesame paste, stir well, add pepper noodles, chili oil, coriander (minced), goose scallions, and mix into condiments.
4. Put the casserole on the fire, add the soup stock, mutton, mutton heart, mutton lungs, mutton tripe, mutton sausage and meat slices, add green onion slices, ginger slices, aniseed, refined salt, and simmer over low heat OK, that's it.
Preparation Tips: When eating, add seasonings according to your preference
Mushroom Tomato Soup
Raw materials:
(1) Chinese cabbage 100 grams, 5 mushrooms, 1 tomato, 1/2 box of soft tofu, 600 ml of stock
(2) 1 tablespoon of starch water, a little salt
Production process:
1. Cut the Chinese cabbage into small slices, and cut the mushrooms and tofu into small dices; blanch the tomatoes in boiling water, peel them, remove the seeds and dice them and set aside;
2. Heat the oil in the pan , add tomatoes and mushrooms and stir-fry briefly, add stock, cabbage and tofu and bring to a boil, add cornstarch water to thicken the gravy, and finally add salt to taste;
Colorful Fish Soup
Ingredients: 200 grams of white fish, 2 mushrooms, 2 bamboo shoots, 5 green beans, 5 shredded cooked hams, 1 tablespoon of coriander, a little egg white, 1 clear soup, 6 cups of ginger water, 1 tablespoon of ginger water
Accessories: Seasoning A, salt, egg white A little starch each 1 teaspoon
Seasoning B salt 1 teaspoon sugar, white pepper a little starch water appropriate amount vinegar half a teaspoon
Method:
1 . Wash the fish, cut into small pieces, mix well with seasoning A and ginger water, and marinate for 30 minutes.
2. Wash the bamboo shoots, cook them, and cut them into fingernail-sized pieces; soak the mushrooms until soft and cut them into cubes; wash the green beans and cut them into thin slices; beat the egg whites.
3. Boil 4 cups of water, blanch the green beans first and take them out, then put the fish in and blanch them and take them out.
4. Stir-fry the mushrooms and bamboo shoots with a little oil, stir-fry well, then add the clear soup and bring to a boil. Season with the salt and sugar of seasoning B, add the fish and green beans, bring to a boil and add the starch water. Thicken.
5. Pour in the egg whites, turn off the heat, add vinegar, put it in a bowl and then sprinkle in shredded ham and minced coriander. Tips:
○Shitake mushrooms for soup are not easy to taste because they are cooked for a short time. Therefore, you can put the mushrooms in a bowl, add soy sauce, oil, a little sugar, green onions and clear soup (or water), and steam 15 to 20 minutes will make the mushrooms more delicious.
○Blanch the fish or pass it through warm oil first to make the fish soup fresh and foam-free.
Crucia carp soup
Ingredients: 2 fresh crucian carp, some magnolia slices and some shredded red pepper.
Accessories: 3 grams each of green onion segments and ginger slices, a little chopped green onion, and appropriate amount of salt.
Method: 1. Clean up the crucian carp and control the water. 2. Put oil in the pot, sauté the green onions and ginger slices, pour half a pot of boiling water, add the crucian carp, continue to boil over high heat, add magnolia slices, then reduce to low heat and cook, finally add some salt to taste, and add red pepper shreds for decoration That’s it.
Yam and Mutton Soup
Ingredients: 200 grams each of mutton and yam, 6 slices each of carrots, 1 green garlic, 2 slices of angelica root, 15 ml of wolfberry, each of Chuanxiong, Astragalus and Ginger. 4 slices, 4 black dates, 1000 ml of broth, 500 ml of water, 120 ml of rice wine, 5 ml of salt
Preparation method: 1. Wash the green garlic and cut into oblique slices; peel and cut the yam into cubes; remove the carrots Slice the skin; 2. Put the yams, carrots and mutton into a pot together, add other ingredients (add salt when it comes out of the pot), wrap the mouth of the pot with heat-resistant plastic film, cover the pot, transfer to a steamer, heat water, and steam for 30 -40 minutes. 3. Add salt and green garlic slices before turning off the heat, put it into a bowl and serve immediately.
Features: Yams can provide the human body with a large amount of mucin, which can prevent fat deposition in cardiovascular system diseases and premature arteriosclerosis. The mucopolysaccharides in it combine with inorganic salts to form bones. Make cartilage elastic. And this dish has the effects of nourishing blood, nourishing the skin, strengthening the body and laxative.
Wolfberry and Snow Pear Soup
Ingredients: 300 grams of wolfberry, 225 grams of carrots, 4 snow pears, 3 candied dates, 225 grams of lean meat, 2 slices of ginger, appropriate amount of salt
Method: 1 .Take only the wolfberry leaves and wash them. 2. Clean the wolfberry stems and tie them into a bundle. 3. Peel the carrots, wash and cut into pieces. 4. Wash the pears and cut into pieces. 5. Wash the candied dates. 6. Wash the lean meat, blanch it and then rinse it.
7. Boil an appropriate amount of water in a pot, add wolfberry stalks, carrots, snow pears, candied dates, lean meat and ginger slices. After the water boils, simmer over low heat for about 90 minutes. Take out the wolfberry stalks, then add wolfberry leaves and continue boiling for about 20 minutes. Season with salt and serve.
Vegetable soup
Ingredients: 1 tomato, 120g soybean sprouts, 1 potato, 1 carrot, 240g cabbage, 1/2 onion, 12g astragalus , 12 grams of Codonopsis pilosula, 6 grams of wolfberry
Accessories: 2 tsp salt, 1 tsp pepper
Method:
1. Combine Scutellaria baicalensis and Codonopsis pilosula. , wolfberry, add 8 bowls of water to make soup, when about 6 bowls are left, remove the residue and leave the soup.
2. Wash and drain the soybean sprouts; remove the old membrane from the onions and dice them, and peel and dice the carrots.
3. Wash and shred the cabbage, peel and dice the tomatoes and potatoes.
4. Add the ingredients of steps 2 and 3 to the soup stock and bring to a boil. Simmer over low heat until the soup becomes thick. Add salt to taste and sprinkle with pepper.
Tips: 1. The vegetables selected in the soup contain a variety of vitamins, folic acid, minerals, plant cellulose, protein, starch, etc. In addition to providing the human body with sufficient nutrients and balanced nutrition, It can regulate blood sugar, prevent hyperlipidemia, hypertension, arteriosclerosis and other diseases, promote excretion, improve stagnation in the body, and has the effect of slimming and removing fat, thereby beautifying the skin, nourishing the skin, and delaying skin aging.
2. Scutellaria baicalensis, Codonopsis pilosula, and wolfberry have the functions of nourishing the spleen and replenishing qi, clearing the liver and strengthening the lungs, and regulating and nourishing respectively. Combined with their effects, they can enhance the vitality of the body, promote hematopoietic function, and improve the nutritional status of the whole body. It also calms the mind, eliminates tension and improves sleep quality.
Cross carp and winter melon soup
Ingredients: 300 grams of crucian carp, 150 grams of winter melon with skin, appropriate amounts of vegetable oil, rice wine, salt, green onions and ginger slices.
Method: 1. Wash the crucian carp and dry it.
2. Remove the heart from the winter melon, leave the skin on, wash and cut into thin slices.
3. Heat up the vegetable oil in a pan, add the green onions and ginger slices first. When the aroma is released, add the crucian carp at any time. After the fish skin is fried to yellow, add rice wine and salt. When the aroma of wine overflows, add 3 large bowls of cold water and bring to a boil.
4. Pour into a casserole, add winter melon slices, and simmer over low heat for about 1 hour. When the fish soup turns white and the meat is cooked, the melon is tender.
Features:
It can benefit the stomach, regulate the body and clear away heat. It is suitable for people with accumulated heat and poor stomach qi in spring.
Soybean, Tremella and Crucian Carp Soup
Ingredients: 75g of soybeans, 38g of ginkgo, 19g of tremella, 19g of crucian carp, 1 piece of ginger, 2 slices of salt, appropriate amount of salt
Method: 1. Wash the soybeans clean.
2. Peel the shells, coats and hearts of the ginkgo fruits, and clean them.
3. Soak the white fungus in water for 20 minutes, rinse well, and then cut into pieces.
4. Remove the scales and internal organs of the crucian carp, clean it, lightly fry the crucian carp in oil and serve.
5. Boil an appropriate amount of water, add soybeans, ginkgo, white fungus, crucian carp and ginger slices. After the water boils, simmer over low heat for about 90 minutes. Season with salt and serve.
Song Sao Fish soup
Ingredients: 1 mandarin fish (or seabass) (about 600 grams in weight), cooked ham, cooked bamboo shoots, shiitake mushrooms, scallions, Shaoxing wine, soy sauce, and vinegar 25 grams each, 2 egg yolks, 1 g of minced pork, 2.5 g of refined salt, 3 g of MSG, 250 g of chicken broth, 50 g of cooked lard, and 30 g of wet starch.
Method:
1. Remove the scales and gills of the fish, disembowel the fish and remove the internal organs, wash it, cut off the head and tail, and cut the fish into two pieces along the back bone from head to tail with a flat knife , put the fish in a basin, skin side down, add 10 grams of green onions, 15 grams of Shaoxing wine, and 1 gram of salt. Steam over high heat for about 6 minutes until cooked. Remove the green onions and ginger, and decant the marinade for later use. . Use bamboo chopsticks to break up the fish, remove the skin and bones, and pour the marinade back into the fish. 2. Cut the ham, bamboo shoots, and mushrooms into 5 cm long shreds. Beat the egg yolks.
3. Heat the wok over high heat, add 15 grams of cooked lard, and 15 grams of green onions. Stir until fragrant. Add chicken soup and bring to a boil. Add 10 grams of Shaoxing wine. Remove the green onions and add bamboo shoots. and mushrooms. After boiling again, put the fish and the original juice into the pot. Add soy sauce, 1.5 grams of salt and MSG. Bring to a boil. Use wet starch to thin the gravy. Then pour the egg yolk liquid into the pot and stir well. Wait until the soup boils again. Add vinegar, pour 35 grams of 60% hot lard, pour into a soup basin, sprinkle with shredded ham and minced ginger and serve.
Features: golden color, tender and smooth, tastes like crab soup .
Yam soup
Ingredients: 300 grams of yam, 50 grams of glutinous rice, a little wolfberry.
Accessories: 30 grams of sugar.
Method: 1. Peel and wash the yam and cut into small pieces; wash the glutinous rice and soak for 4 hours; wash the wolfberry. 2. Put the pot on the fire, add water, and when the water boils, add glutinous rice, yam cubes, and wolfberry to make a soup, then add sugar.
Floating Cloud Cod Soup
Ingredients: 250g cod, 1 piece of tender tofu, 2 eggs, 1 half green garlic, 1 spring onion, 2 ginger slices
Accessories : Marinade salt, pepper, a little starch, 2 tsp seasoning, cooking wine, 2 tbsp soy sauce, half a tbsp salt, 1 tsp pepper, appropriate amount of starch water
Method:
1. Debone and skin the cod, cut the fish into fingernail-sized pieces, and marinate with marinade for 15 minutes; wash the shallots and cut into sections; wash the green garlic and cut into shreds.
2. Heat 2 tablespoons of oil in a pot, fry the onion segments, ginger slices, fish bones and fish skin, pour in 1 tablespoon of cooking wine and 5 cups of water, bring to a boil and then reduce to low heat. After 20 minutes, filter out the fish bones and skin to make fish stock.
3. Cut the tofu into small slices; beat the eggs.
4. Add water to the fish stock to about 5 to 6 cups, add the tofu and bring to a boil. Add soy sauce to adjust the color, add salt to taste, add the torn oil skin and cod, boil and boil with water. Thicken the gravy with starch, pour in the egg drop, turn off the heat, and sprinkle with shredded green garlic and pepper.
Tips:
○Different brands of soy sauce have different colors. Just adjust the soup to a light brown color.
○If you don’t have oily skin, you can use 1 piece of tofu skin and tear it into small pieces instead.
Cabbage and Radish Soup
Ingredients: 2 Chinese cabbage leaves, 80 grams each of white radish and carrot, half a piece of tofu (about 200 grams), and appropriate amount of chopped coriander.
Accessories: 1 tsp chili sauce, 1 bowl of clear soup, appropriate amounts of salt and MSG.
Method: 1. Wash the Chinese cabbage, white radish, carrots and tofu, cut them into long strips of similar size, blanch them in boiling water and take them out for later use.
2． Put the pot on the fire, add an appropriate amount of oil and heat it until it is 50% hot. Stir-fry the chili sauce and pour in the clear soup. Put the white radish, carrots and tofu into the pot together. After the fire boils, add the Chinese cabbage, boil again, and use Season with salt and MSG, and finally sprinkle with coriander and serve.
Tips: One trick: radish seems simple, but in fact each part can be eaten in different ways. The 1/3 from the top of the radish has the highest vitamin C content, but the texture is a bit hard and should be cut into shreds. , strips, cooked quickly, used as stuffing with mutton, and have excellent taste; the middle section of radish contains more sugar and has a crisp and tender texture. It can be diced for salads, shredded and used for cold dishes with sugar and vinegar; the tail of radish has more Substances such as amylase and mustard oil have a spicy taste, which can help digestion and increase appetite. If peeled and eaten raw, it is a good choice for diabetic patients to replace fruits.
Taste renovation: The chili sauce can be replaced with plum sauce or tomato sauce, which tastes sour, sweet, fresh and very refreshing.
Features: Both cabbage and white radish can quench thirst, diuresis, and help digestion. People with excessive food accumulation, weak fire, regular consumption of greasy food that causes mouth and tongue ulcers or red eyes, and people with heat poison in the body can drink this. Make soup to help digestion and detoxification; carrots and tofu are good ingredients with low fat and high protein. When paired together, they are both heat-clearing and nutritious.
Green wave pig blood soup
Ingredients: 3 spinach, 100 grams of pig blood.
Accessories: 10 grams of green onions, appropriate amounts of salt and sesame oil.
Method:
1. Remove the yellow leaves from the spinach, wash and cut into sections; wash the pig blood and cut into pieces.
2. Put the pot on the fire, add an appropriate amount of sesame oil, sauté the shallots, add an appropriate amount of boiling water, and bring to a boil over high heat.
3. Put the pig's blood into the pot, boil until the water boils again, add spinach segments and salt, and cook until the spinach changes color.
Tips: A fresh trick: Prepare a pot of water. After boiling, blanch the spinach in the boiling water for a while, 2 to 3 minutes. Because: spinach contains oxalic acid, which will hinder the body's absorption of calcium. After such treatment, the oxalic acid in spinach can be removed, and the astringent taste is also removed.
Taste renovation: Changing the taste mainly depends on changing the condiments and matching accessories. Add some shrimp skin to give it a seafood flavor, add a few drops of chili oil to turn it into a spicy soup, and you can also add oyster sauce, fish sauce, etc. Southern condiments enrich the flavors.
Features: Pig blood and spinach are both blood-enhancing ingredients. Among them, spinach, which is native to the Caucasus, is sweet and cold in nature. It has the functions of lowering qi, moisturizing the intestines, and aiding digestion. It is commonly used by women due to its physiological characteristics. For symptoms of anemia, drinking more spinach and pig blood soup is good for replenishing blood, improving eyesight, and moisturizing dryness. It can especially replenish the iron content in the body.
Corn soup
Potatoes, onions, canned corn, minced garlic, minced green onions, minced sausage, chicken broth, milk, butter.
1 medium potato, 1/3 onion, all diced, half a can of corn (or an appropriate amount)
Minced garlic, minced green onion, minced sausage (or ham) Dings of bacon, diced bacon, etc.)
Throw it into the pot, add chicken stock and bring to a boil, then slowly cook over low heat until the potato flour is cooked. Before serving, add an appropriate amount of milk. If you are not afraid of getting fat, you can add a little butter.
Sweet and sour radish and onion rings
Wash and slice the small carrots and cut the onions into rings. . Put the radish slices and onion rings into a large bowl and prepare the sauce: white vinegar, honey and salt (just adjust the amount according to your own taste). Cover and marinate in the refrigerator for a few hours ( It is best to leave it overnight), and it becomes a piece of cake with sweet and sour taste. I like brightly colored side dishes, and the onions pickled in this way have less of the "punch" taste of raw onions.
Garlic Tomatoes
Tomatoes, coriander, olive oil, garlic, salt, and black pepper.
Cut a tomato in half along the middle and score the cut surface with a tic-tac-toe knife. Chop a clove of garlic and chop the coriander bit by bit.
Put the tomatoes into the baking pan, rub the minced garlic and coriander into the edges of the tomatoes, and sprinkle a little salt, black pepper and olive oil.
Put it in the oven and bake over high heat until the coriander changes color
Salt and pepper meat skewers
Ingredients: 2 taels of lean meat, 3 peppers, celery 2 taels (as shown below)
Ingredients: salt, starch, salt and pepper
Method:
1. Pre-processing: cut the lean meat into shreds and add a little salt , starch evenly. Cut the pepper into small pieces and cut the celery into small pieces. Use toothpicks to string together the celery, shredded pork, and peppers.
2. Fried meat skewers: Put a bowl of oil in the pot, heat it to 50% heat, add the meat skewers and fry over medium heat for 2 minutes, then put on a plate.
3. Seasoning: Just sprinkle pepper and salt on the meat skewers.
Japanese two-color rice
Half a small bowl of lean minced meat, rice, starch, mixed vegetables, a little minced ginger, one egg, soy sauce, honey, and white sugar.
Add a tablespoon of cooking wine to the minced meat, a little soy sauce (adjust the amount according to taste), a teaspoon of honey or sugar, stir well with chopsticks, pour it into the pot, and sprinkle with minced ginger. Turn the pot on medium heat, stir-fry the minced meat with chopsticks, break it up a little while frying, so that the minced meat does not clump together, stir-fry until there is almost no moisture, take it out and set aside.
Crack the eggs into a bowl, add a little soy sauce, a little starch, a little honey or sugar according to taste, mix together and mix well. Then pour it into the pot, turn on medium-low heat, and stir-fry until the eggs are cooked. Similarly, break the eggs a little while frying to prevent them from clumping. After the eggs are cooked, take them out of the pot.
Put freshly cooked rice in the bowl. It can be pure rice. I want to increase the intake of vegetables, so I mix the rice with the cooked mixed vegetables.
On top of the rice, put the fried minced meat on one side and the fried eggs on the other.
Oyster sauce cabbage rolls
Ingredients: Chinese cabbage, fresh mushrooms, ginger, small pepper Seasoning: soy sauce, oyster sauce, salt, sugar, MSG, sesame oil/Lee Kum Kee black bean sauce (I think of it as soy sauce Use) and oyster sauce/shiitake mushrooms, meat, small peppers, ginger, cut into small pieces, chop the minced meat filling into a basin, add a small amount of salt, monosodium glutamate, sugar, soy sauce
Mix the mixture Put the meat filling in the pot and stir-fry briefly, don't take too long, just let it change color slightly, because we still need to steam it. I overcooked it. Some people don't fry it, but I think it will be more fragrant after frying. Boil water in the pot. When the water boils, put the cabbage in, with the side of the cabbage facing down. Cook for 1 minute, then turn off the heat, put the whole cabbage in and soak until soft. After soaking the cabbage for about 5-10 minutes, take it out and be careful not to break it. I poured the water and put the cabbage on the cutting board. The cabbage is very hot, be careful. The side of cabbage is relatively thick, so I cut off a piece on it. Lay the cabbage flat, put the fried meat filling on the side, and slowly roll it up. When the leaves are rolled up, fold the leaves on both sides to the middle and seal the two sides. mouth, and then continue to roll. Finally, put the finishing touches at the bottom and put them on a plate. Boil water in a large pot. After boiling, put the plate in and steam for 8-10 minutes. Some soup will steam out
Light cheese cake
1.Milk 240ML2.Yoghurt 280ML3.Cheese 300g 4.Sugar 160g 5.Corn flour 75g 6.3 egg whites 7.Lemon juice 1/2 teaspoon 8.Custard powder 5g 1.Prepare 3 egg whites 2.Add 1/4 part of sugar 3. Beat at low speed 4. Add sugar in 4 increments and beat until 7 times distributed (don’t overdo it!)
1. Cut the cheese into small pieces and let it stand at room temperature 2. Beat 3. Add yogurt 4. Add milk 5. Add lemon juice 6. Peel the lemon zest 7. Add lemon zest and custard powder 8. Sift the corn flour and add it 9. Add the beaten egg white in 3 times 10. Gently turn the bottom Stir well
1. Melt the chocolate 3. Draw 2 circles on the cake batter 4. Draw a line towards the center
1. Add water to the baking pan and preheat the oven 2. Water bath method, 200 degrees for 15 minutes, 150 degrees for 35 minutes 3. Let cool, refrigerate for 4 hours... 0K!
Ginger juice and milk
Milk, ginger, sugar, Cocoa powder.
First peel and wash the ginger, cut it into small pieces and use a garlic press to squeeze out the ginger juice. Pour into the bowl at a ratio of two tablespoons per small bowl. Add milk and sugar (add more sugar or the ginger juice will be too spicy) and bring to a boil, turn off the heat and stir clockwise for a few times until the temperature is around 70 degrees. Immediately pour the milk into the bowl with the ginger juice. Close the lid and after three or four minutes, open the lid and you will find that the milk has magically solidified. Sprinkle some cocoa powder on the ginger juice and milk, and eat a bowl. It is really warm and energetic. Drinking some ginger juice can also prevent colds in this hot and cold season.
Sauteed Pumpkin with Salted Egg Yolk
Half a pound of pumpkin cut into thick slices, four salted duck egg yolks, two tablespoons of dry red wine, two green onions cut into sections, one coffee spoon of chicken essence, salt Just the right amount. Add dry red wine to the duck egg yolk. Place the steamer in a steamer over high heat and steam for five minutes. Take it out and grind it into puree with a stainless steel spoon while it's still hot. Heat the oil in the pot until it is 50% hot, add the green onions and sauté until fragrant, add the pumpkin slices, add an appropriate amount of salt, and stir-fry over medium heat. Stir-fry until the pumpkin slices are soft and cooked and have a little yellow color, then pour in the duck egg yolk puree and chicken essence. Stir-fry until the pumpkin slices are evenly coated with salted egg yolk, then remove from the pan and serve.
Stir-fried Pork Slices with Fungus and Wild Rice
Three ounces of pork loin, three ounces of wild rice, three ounces of fungus, half a ounce of chives, four or five dried chili peppers, and about 20 pieces of Sichuan peppercorns. Two tablespoons of starch, salt, and appropriate amount of MSG.
Cut the pork into thin slices, take two-thirds of the starch and an appropriate amount of salt and mix well to taste; slice the wild rice into slices with a diagonal knife; tear the fungus into small pieces; cut the green onion into inch-inch sections; add the remaining one-third of the starch Mix three tablespoons of water and appropriate amount of MSG to make gravy. Place the wok over high heat and heat it up very hot. Heat the oil for 40%, then fry the dried chili peppers and Sichuan peppercorns briefly. Add in the meat slices and fry until the surface turns white. Remove the meat slices to one side of the pot or remove them, then add wild rice and fungus, add salt and stir-fry for about a minute. After thickening, add the green onions and stir-fry evenly before serving.
Fried fungus and louver leaves
Ingredients: 3 liang of water-fried fungus, 3 liang of louver leaf, 2 liang each of red and green pepper, a small piece of old ginger, starch, salt, MSG. Shred the fungus, shred the louver, shred the red and green peppers, slice the ginger, add an appropriate amount of MSG and a tablespoon of starch with water to make a gravy. Add water to the pot and bring to a boil. Pour in the fungus, red and green pepper shreds and blanch them. Drain them into cold water and set aside. Add additional water to the pot and bring to a boil. Pour in the louver shreds and quickly drain. Set aside. Heat a small amount of oil in the pot until it is 80% hot, then add the ginger slices and stir-fry until fragrant. Pour in all the ingredients and stir-fry for about two minutes. Thicken the gravy, shovel evenly and serve.
Honey-roasted sweet potatoes
500 grams of red sweet potatoes, 100 grams of red dates, honey, 50 grams of rock sugar, 500 grams of vegetable oil. Wash the sweet potatoes, peel them, cut them into cubes first, and then peel them separately. Egg-shaped for adult pigeons; wash and core the red dates and cut into pieces. Heat the wok, heat the oil, fry the sweet potatoes until cooked, remove and drain. Remove the oil from the wok and put it on a high fire. Add 300 grams of water. Add rock sugar and boil. Add the oiled sweet potatoes and cook until the juice becomes sticky. Add honey. Sprinkle in the minced red dates and mix well. Cook for another 5 minutes and put it into a plate. Serve
Vietnamese spring roll DIY
Ingredients to prepare: several sheets of pancake wrappers (prepare as many as you want), cooked fungus shreds, cooked pork belly, cooked shrimps, tender leeks, Appropriate amounts of cooked rice noodles, shredded cooked mushrooms, coriander, and shredded green onions (or you can choose your favorite vegetables).
▲Cut the pork belly into pieces about 0.5 cm thick, and prepare two pieces for each spring roll. ▲Cut the shrimp in half and use two halves of the shrimp for each spring roll. ▲Put the pork in hot water until tender and set aside. ▲Put the rice noodles, shredded cooked mushrooms, coriander, shredded green onions and shredded cooked fungus into one end of the pancake skin and roll it up.
▲Put in the cooked pork belly, tender leeks, and cooked shrimps in sequence, and roll them up one by one.
Grilled Shrimp with Garlic Cream Cheese
Wash the shrimp, cut off the beards, and cut them open from the back. Firstly, to remove the mud intestines, and secondly, to facilitate the flavor when pickling. Marinate the shrimp with salt and pepper for 15 minutes. Take a piece of tin foil, spread it with butter and minced garlic, and mark the shrimp well. Then sprinkle with cheese and wrap the shrimp with tin foil. Preheat the oven to 200 degrees for 20 minutes. Rich The aroma of cheese, the moisture of butter, the tender shrimp meat,...
White Christmas
Ingredients: 1 broccoli, appropriate amount of cooked fish, egg greens 4 pieces 1. Boil the broccoli in boiling water, remove and drain. 2. Season the cooked fish with a little salt and pepper. 3. Beat the egg whites and season, add the fish, mix well and set aside. Sauté the minced garlic and add the broccoli. Fry until cooked and add seasoning. 2. Heat the oil and pour in the egg white fish. Reduce the heat and wait until the egg white is semi-solidified. Stir gently for a few times and then serve. 3. Assemble the plate: first use broccoli to build a Christmas tree in the middle of the plate. , stir-fry the fish with egg white and surround it
Sweet pea green
1. Add a little water to the agar, heat and melt it. 2. Chop the fresh peas into small pieces and filter them through a metal mesh. Into pea puree. 3. Heat oil in the pan, add pea puree and stir-fry, gradually add sugar, stir-fry until it is thick enough to pile up, add agar-agar water and stir-fry evenly, pour it into a plate lined with plastic wrap, scrape it flat and cover with plastic wrap. Place in the refrigerator and chill to set. Just cut into small pieces when eating.
Caramel milk pudding
Ingredients: "Nissin" milk pudding powder, 1 box of fresh milk, 2 boxes (***400cc), 1 egg (only egg yolk is used)
Method: 1. There is prepared syrup in the pudding ingredients, first pour it into the bottom of the shaped container (I use a small cup). 2. Combine milk, egg yolks, and pudding powder in a small pot and mix well with a whisk. 3. Heat the mixed ingredients. After boiling, cook over low heat for 1 minute. Stir constantly while cooking. 4. After cooking, pour into the container with syrup and let cool slightly. 5. Put it in the refrigerator and refrigerate it for more than 1 hour and you’re done
Xueyi Red Sand
1. Materials and tools: 3 egg whites, bean paste filling, flour + corn flour 2 spoons each (sifted evenly with a sieve), an electric egg beater, and an appropriate amount of caster sugar (for beating the noodles) 2. Cut the bean paste into small pieces and shape them into balls, not too big. 3. Put the egg whites in a deep container and beat with an electric egg beater at high speed (note that there should be no trace of water or oil in the container, otherwise the egg whites cannot be beaten) 4. Beat the egg whites until they become stiff and foamy, like ice cream.
5. Quickly stir in the flour and cornstarch with light hands to form a protein batter. 6. Use a small spoon to fill the protein batter and push the bean paste into it. 7. Use warm oil to fry the small "snowballs" until the surface is golden and firm. Sprinkle with white sugar
The whole process of making Korean sushi
First mix the steamed rice with sesame oil and sesame seeds and set aside!! Start preparing the core part of the sushi! Add the carrots and cucumbers , Korean radish, ham, and spread egg pancakes, cut into shreds, fried in oil, and set aside!! The yellow ones are Korean radish! Then prepare the seaweed! Start putting rice on the seaweed, and put it in more than half of the place , don’t end up! Then put some of each dish on it! Then start rolling it, and roll it tighter. When you get to the joint, apply some water so that it sticks more firmly!! Then use a small bamboo curtain to roll it again, you can make it tighter. Tighter and rounder!!
Jade Pearl
Ingredients: large cucumber, minced pork, water chestnuts, carrots, coriander, stock. 1. Wash and peel the large cucumber, cut into sections (about 4~5 cm long), remove the core and set aside. 2. Wash and peel the water chestnuts, flatten and chop into small pieces, and chop the carrots into fine pieces. 3. Add water chestnuts, one egg, pepper, sesame oil, chicken essence and appropriate amount of salt to the minced pork, mix thoroughly and stir until it becomes sticky. 4. Fill the large cucumber with the meat filling, and put some grated carrots and a piece of coriander leaf on top (press lightly to make the meat filling stick). 5. After the stock boils, put the cucumber in a pot and cook for about 20 minutes, add Season with salt, remove from the pan and serve, and sprinkle with chopped coriander. 6. A very refreshing soup!
Lucky Good Pick
Ingredients: white radish, crab meat sticks, leeks, chicken stock, starch, white pepper. It is better to choose larger white radish. Wash and cut the radish into rectangles of appropriate size, and then cut into 0.2~0.3 cm thick slices. Marinate the thinly sliced ??radish with salt for about 10 minutes to soften it slightly and make it easier to handle. Cut the crab meat strips into a length slightly larger than the radish slices. Take a piece of radish, a piece of crab meat and a leek leaf.
Wrap crab meat strips with radish slices. Expose some crab meat evenly on the left and right sides. Wrap radish rolls with leek leaves. Wrap the leek leaves twice around the radish roll.
Tie a knot at the back. Tie another knot to secure it, and cut off the excess long leek leaves, leaving about 0.4~0.5 cm. I haven’t cut off this one yet!
The front of the tied radish and crab meat roll. After all the radish and crab rolls are done, put them in a pot and steam them over high heat for about 10 minutes. Add a little white pepper and salt to the chicken stock, bring to a boil and thicken with starch. If there is no chicken stock, use water and chicken essence to replace the radish and crab rolls. Steam them and put them on a plate, and pour the gravy on them. . Eating the New Year's Eve dinner will bring you luck and good fortune, and it can make you lucky and successful throughout the year!
Assorted glutinous rice balls
Ingredients: 250 grams of glutinous rice balls, 120 grams of red beans, 60 grams of peanut kernels, a little longan meat, 18 cups of water, and a little sugar.
1. Soak the red beans in water until soft, then wash and set aside. 2. Add 12 cups of water to the red beans and cook until cooked. 3. Place the peanuts, longan meat, and sugar in the pot. 4. Boil another 6 cups of water, and put the glutinous rice balls into the pot until they are cooked and soft. 5. Place the cooked glutinous rice balls into the red bean soup and serve