First course: stir-fried celery and fungus (refreshing and not greasy)
Prepare ingredients, celery 300g, auricularia auricula 1 stick, millet spicy 1 slice, garlic, salt and soy sauce.
Clean the celery, and then slice it with an oblique knife.
Soak the auricularia auricula in clear water in advance, wash it, tear it into small flowers, put it in a pot and blanch it for 20 seconds, and take it out for later use.
Pour some oil into the pot. When the oil is hot, put the minced garlic into the pot and stir fry. Stir-fry celery first, then add fungus. After stir-frying several times, add a little water to let the fungus and celery be cooked thoroughly. Finally, add a little soy sauce and salt to taste and serve.
The second course: fish-flavored tofu
Prepare 1 tender tofu, half a carrot, fungus, onion, garlic, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 spoon of soy sauce, 1 spoon of starch, salt and sugar.
Slice carrots, soak fungus, cut tofu, cut onions into chopped green onion, and slice garlic.
Universal fish sauce: 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon starch 1 tablespoon water. Stir well (note: if you like spicy food, you can also add a spoonful of bean paste).
Boil a pot of boiling water, add appropriate amount of salt, add tofu 1 min after boiling, and scoop up supercooled water for later use.
Put cold oil in a hot pan, add minced garlic and stir-fry until fragrant, add carrots and fungus and stir-fry. When you hear the sound of fungus, fry the ingredients.
Add tofu, pour in the prepared fish-flavored sauce, gently turn it evenly, simmer for two minutes, turn off the heat after the soup is sticky, and sprinkle with shallots.
The third way: celery and lily
In winter, the climate is dry and it is easy to get angry. It is best to eat more lilies.
Prepare 500 grams of celery, fresh lily 130 grams, and appropriate amount of salt.
Peel the lily, remove the black part, rinse it, cut the celery into diamond-shaped pieces, boil the water in the pot, then pour the lily and celery into the basin, pour 1 drop of oil, blanch it 1 minute and take it out.
Put oil in the wok, add celery, stir fry 100 contract, add salt, season and stir fry.
The fourth way: draw sweet potatoes.
Prepare 250g sweet potato, rock sugar 100g and 500g oil.
Peel the sweet potato, cut it into hob pieces, soak it in clear water and take it out.
Heat the pan, and then drain the oil. When the oil is 60% hot, fry the sweet potato slices until they are yellowish in appearance and soft in heart, and take them out.
Leave a little oil in the pot, add sugar, add a little water and keep stirring. Stir-fry over low heat until the sugar begins to melt slowly.
All the sugar melts, and the color is light yellow and white with big bubbles. Then, the sugar began to become sticky and the color gradually deepened, almost to reddish brown.
Be sure to turn down the fire, or it will catch fire. Quickly add the fried sweet potato pieces and stir well to serve.
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, the selection of ingredients, the knife technique and the transmission of the five flavors of 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: