First course: stewed vermicelli with pork and cabbage
Soak the vermicelli in warm water in advance, slice the cabbage and shred the pork belly for later use.
Put oil in a hot pan, stir-fry pork belly until it changes color, add minced onion and ginger, and stir-fry out of the pan.
Add Chinese cabbage, add 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, and stir-fry until the Chinese cabbage is dehydrated.
Add the soaked vermicelli, add a little salt and water (friends who like more soup can add more water)
Delicious pork stewed vermicelli is out of the pot.
The sixth course: beef stew with tomato and potato
Cut the cow into 3cm pieces, put it in cold water in the pot, add onion and ginger cooking wine, blanch it in boiling water, and remove the floating foam.
Add a little oil to the casserole, stir-fry the rock sugar into jujube color, add beef and stir-fry until slightly burnt, add onion, ginger, star anise, cinnamon, soy sauce, oyster sauce, soy sauce and tomatoes, stir-fry evenly again, add appropriate amount of boiling water, boil over high fire and simmer for 30 minutes, then add pre-cut potato pieces and stew for 15 minutes.
Sprinkle onions and coriander in the pot.
The seventh way: white radish ribs soup
Drink more soup in winter. It is said that radish is eaten in winter and ginger is eaten in summer. This soup is drunk in my house almost three or four times a week! Sweet and nourishing, moistening the lungs and resolving phlegm! The ribs are soft and rotten, the radish melts in the mouth, and the soup is delicious and not greasy at all. It is not only delicious but also nutritious.
Wash the ribs and put them in water to soak the bleeding water. Cut the radish into small pieces and slice the ginger.
Put water in the pot, ribs in cold water, minced onion and ginger, a spoonful of cooking wine, blanch and rinse.
Put the ribs in a pot, add ginger slices, put the ribs in clear water, and simmer for 40 minutes after the fire is boiled.
Add the white radish and continue to stew until cooked and soft.
Add a little salt before drinking and sprinkle with chopped green onion!
A simple and delicious pork ribs and radish soup is ready. Drink more radish soup to your family in winter to enhance your immunity.
The eighth way: Yam Furong Decoction
Chop yam, diced mushrooms, carrots and diced vegetables for later use.
1 Break the eggs for later use.
Add diced mushrooms and carrots into a little oil pan, stir-fry and add hot water.
Add yam paste after the water boils, and add egg liquid after rolling.
After the eggs bloom, add vegetables and pour a few drops of sesame oil into the pot.
Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.
In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.
This book * * * contains nearly 200 dishes, and each dish records the cooking principle, ingredients selection, knife skills and the transmission of five flavors in cooking in detail.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.
When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~
This book also collects a lot of details about cooking.
Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?
Friends who like cooking can click on the following link to buy: