Kelp and carrot pettitoes soup
Graphic | Pearl Krabs Baby
Trotters 300g kelp 200g carrots 50g ginger 5g coriander 3g pepper 2g star anise 2g cooking wine 1 spoon sugar 1 spoon fresh soy sauce 1 spoon oyster sauce 0.5 spoon salt 2 spoon monosodium glutamate 0.2 spoon.
1. Buy fresh trotters and soak them in water for half an hour, then clean them.
2. Boil the water in the pot, blanch the trotters to remove impurities and grease, rinse the scalded trotters immediately, put them in cold water, and drain the water for later use.
3. Wash and cut kelp into pieces, blanch in boiling water, immediately put it in cold water, let it cool, wash and drain.
4. Peel and wash carrots and cut them into horseshoe-shaped slices. Cut the coriander into small pieces.
5. Pour water into the pot, then add trotters, ginger slices, star anise, pepper, sugar, first-class fresh soy sauce, oyster sauce and cooking wine, and simmer for 30 minutes on high fire and then simmer for 30 minutes on low fire. Stew the trotters until they are half cooked. Take out some pig's trotters and put them in the pot, then pour in the original soup.
6. Put it into the sea and stir fry quickly and evenly.
7. Add the right amount of soup and simmer slowly.
8. Stew kelp to Microsoft, add carrot slices and simmer for five minutes on medium heat.
9. Add salt and monosodium glutamate and stew for five minutes.
10. stew until the raw materials are finished, sprinkle with coriander to refresh, and serve.
1 1. Delicious kelp, carrot and trotter soup are put in a container, and we are finished.
With abalone moon cakes? Eating together is super delicious.
13. The S trotters at the entrance of the pig are fragrant, with special taste, fragrant lips and teeth and endless aftertaste.
14. Kelp is super nutritious and tastes soft, waxy and tender.
15. A nutritious breakfast will bring positive energy to your family all day.
Tips:
Pig's trotters contain protein, fat, carbohydrate, calcium, phosphorus, magnesium, iron, vitamin A, vitamin D, vitamin E, vitamin K and many other beneficial ingredients. It is rich in collagen and contains cholesterol.
1. trotters are rich in protein, 100g trotters contain protein 15.8g, most of which belong to collagen, which is the main component of human skin and the key protein for skin elasticity and water retention. Eating pig's trotters can supplement collagen, make skin more elastic and water-retaining, and delay aging.
2. trotters contain a lot of fat. Eating pig's trotters can replenish a lot of energy to the body and maintain its normal operation. At the same time, it also provides energy solvents for many nutrients that need organic solvents to promote absorption, which is also very helpful for supplementing nutrition.
Trotters contain a lot of minerals, especially calcium and iron. Pig's trotter soup is the best cooking method to dissolve calcium. Eating pettitoes soup can supplement a lot of calcium and iron for the body, which plays a great role in preventing osteoporosis, increasing bone peak and preventing anemia.
Pig's trotters contain a lot of vitamins, especially fat-soluble vitamins, among which vitamin A and D are high, and vitamin B and vitamin C are also contained. These ingredients are necessary for various metabolism of human body. Therefore, trotters are a good nutritional supplement food.
Braised ribs with kelp
Pork ribs 400g kelp 300g onion 30g ginger 20g dried Chili 3 octagonal 2 pepper 1g peanut oil 15ml cooking wine 10ml white sugar 3g soy sauce 10ml soy sauce 5ml oyster sauce 10g thirteen spices 0.5g
1. First, prepare all the ingredients needed to make this kelp stewed ribs: ribs 400g, kelp 300g, onion 30g, ginger 20g, dried peppers 3, star anise 2, pepper1g. Soak kelp in water one night in advance, wash the mud, boil it in hot water for 2 minutes, then take it out, then wash it with clear water, drain the water and slice it for later use. Soak fresh ribs in clear water to remove blood, and take them out for later use. Then cut the onion into chopped green onion, cut the ginger into ginger slices, and cut the dried pepper into pepper segments for later use.
2. Put the wok on the stove with medium heat until the palm is hot, pour in 15ml peanut oil, turn the heat to oil heat, then add chopped green onion, ginger slices, dried pepper, pepper, star anise, turn small fragrance, and then add ribs. Stir-fry the ribs slowly over low heat until one side turns golden brown, then turn over and fry the other side.
3. When the ribs are fried to golden brown on both sides, add cooking wine10ml, sugar 3g, light soy sauce10ml, light soy sauce 5ml, oyster sauce10g and thirteen spices 0g. Stir-fry evenly and color the ribs to ensure that each rib is evenly colored.
4. Put the kelp slices into the pot and stir evenly.
5. Add 1500ml hot water. Water should not exceed ribs and kelp. Can be more, but not less. Cover the pot, bring to a boil and simmer for 40 minutes.
6. After about 40 minutes, try the salty taste, because kelp itself is salty. Soy sauce, soy sauce and oyster sauce all contain salt, so I don't want to add salt. Try it at this time. If it feels a little weak, add some salt. At this time, the ribs are basically stewed until they are soft and rotten. Turn to the fire and collect the soup. Salty and delicious kelp stewed ribs are ready, and a bowl of rice can be eaten!
Tips:
1. Soak the dried kelp in water one night in advance, brush off the sediment and impurities on the kelp slices with a small brush, and then clean them. Add a proper amount of water to the pot, bring it to a boil with high fire, put it into the sea for 2 minutes, skim off the floating foam, then take it out, wash it, and control the moisture. This can not only remove the fishy smell, but also remove some salty taste of kelp.
2. Put the fresh spareribs into the basin, soak them in proper amount of water for two hours to remove the blood from the spareribs, and change the water twice during this period.
Don't collect the last soup too dry. Save some soup and rice. It's delicious.
Corn, winter melon and seaweed soup
50g dried seaweed, wax gourd 150g, 3g shallots, 3g salt, a little cooking wine and pepper.
1. Prepare ingredients.
2. Peel the wax gourd and cut it into small pieces, cut the corn into small pieces, and cut the shallots into small pieces.
3. Heat the hot oil in a hot pot and stir-fry the kelp for fragrance.
4. Put two bowls of water and cornflakes in the pot.
5. Put the wax gourd pieces into the pot.
6. Put 3 grams of salt in the pot and a little cooking wine. After the fire boils, simmer for five minutes. Adding a little cooking wine when cooking can remove the fishy smell of kelp knots.
7. Sprinkle chopped green onion and a little white pepper in the pot and mix well. Adding a little white pepper is more delicious. If you don't like it, you can leave it alone.
8. Delicious corn, winter melon and seaweed soup is ready.
Braised kelp with pork and onion
Half of kelp (soaked) onion, half of pork belly, half of green pepper 150g, half of red pepper, half of salt, appropriate amount of soy sauce, appropriate amount of pepper and water starch 1 spoon.
1. Marinate kelp, pork belly, onion and green pepper, slice them, and then prepare appropriate amount of water starch.
2. Heat the pot, add pork belly and fry oil. The pork belly you bought is a little fat, so you don't need to refuel.
3. Stir-fry the onion until fragrant.
4. Pour in kelp and stir fry.
5. Add salt, soy sauce, oyster sauce, stir-fry to taste, add appropriate amount of water, and cover for 2 minutes.
6. Add green pepper after opening the lid.
7. Pour in water starch and collect the juice over high fire.
8. Finally, add some pepper and mix well.
9. The finished picture tastes good.
Tips:
Starch is starch water made by mixing water and starch.
Sauced kelp silk
There are 2 cloves of garlic, 2 cloves of millet spicy 1 oil pepper 1 teaspoon of balsamic vinegar 1.5 teaspoon of white vinegar 1.5 teaspoon of salt, 2 grams of sugar and cooked sesame seeds 1 teaspoon in the Aral Sea.
1. Accurate materials: Aral Sea 1 piece, carrot 1 root, washed with clear water to remove salt particles, soaked in clear water for 4-5 hours, and changed with clear water for 2 or 3 times.
2. blanch the cold water in the pot
6. 1 Add 5 or 6 Zanthoxylum bungeanum into a teaspoon of oil and fry it on low heat. Blanch half the garlic in hot oil.
7. Add 1.5 spoon of white vinegar, 1 spoon of balsamic vinegar, appropriate amount of salt, 2g of sugar and 3 drops of sesame oil into the bowl and mix well.
8. Pour the mixed juice on the shredded carrot seaweed and mix well.
9. Finished product drawing.