Seasoning: 50g oyster sauce.
Exercise:
1. Tofu is boiled in salt water for three minutes to remove fishy smell.
2. Fry the deodorized tofu in the pot for a while.
3. Add oyster sauce and water to boil.
4. Cook until the water is slightly dry, then pour in corn kernels and green beans to collect juice.
Cooking skills:
1. Tofu tastes better with tender tofu.
Oyster sauce itself contains salt and sugar, so there is no need to put seasoning.
3. Tofu is a common ingredient, but due to the production reasons, there may be some beany smell in our hands. How to deal with this beany smell? In fact, it's very simple: just cook tofu with salt water. Ingredients: Auricularia auricula seasoning: salt, garlic, shallots, broth.
Exercise:
1. Auricularia auricula should be soaked in cold water (or rice washing water) for 30 minutes, and the amount of water should not exceed that of Auricularia auricula to make it swell and absorb enough water. A little salt can be added to accelerate the soaking of Auricularia auricula. Some people soak black fungus in hot water to take pictures quickly. Auricularia auricula can't fully absorb water, lose nutrients and taste bad.
There are some small folds in auricularia auricula, and some of them contain dust, sand or sawdust. You can put some flour on the soaked black fungus, rub it gently, and then wash it with water several times. You can also add a little starch and stir it when soaking to bring out hidden dust.
3. When the fungus is fried, it is easy to explode. This is because auricularia auricula absorbs more water when it is soaked. When frying, touching the hot pot will make the sound of setting off firecrackers. In order to avoid explosion, it can be boiled in water for 2-3 minutes before frying, and then drained.
4. Cut the onion into sections, and then separate the onion from the onion leaves.
5. After the oil is poured into the pot, turn on a small fire, add the onion, fry until the onion is golden yellow, and remove the onion when the onion tastes strong.
6. Add minced garlic to the pot, add black fungus and stir fry 1 min.
7. Pour in a little stock and stir fry 1 min.
8. Sprinkle with salt and onion leaves and mix well.
Cooking skills:
1, some people like to eat crispy or soft, and you can master the frying time according to your own preferences.
2, add broth, fungus tastes tender, if there is no broth, you can prepare it with thick soup or add a little chicken essence.
3. It's useful to use northern green onions, which have a stronger flavor, but I prefer the flavor of southern green onions, which is my personal preference. Ingredients: 400g yam, dried auricularia 10.
Accessories: Lycium barbarum 10 capsule.
Seasoning: salt 1 teaspoon, chicken essence 1 teaspoon, ginger 5g, onion 5g, olive oil 1 teaspoon, yellow wine 1 teaspoon.
Practice: 1. Preparation of raw materials: after soaking auricularia auricula, remove the pedicel, soak Lycium barbarum in yellow wine for 10 minute in advance, cut shallots into sections, and shred ginger.
2. Burn the yam on the gas stove and peel it later.
3. Rinse and peel under the tap as soon as possible.
4. Put the sliced yam into water immediately to prevent oxidation.
5. Pour the oil into the pot, add shredded ginger and stir-fry until fragrant, then add yam and stir-fry for two or three minutes, then add fungus and pour the medlar soaked in yellow wine. Yellow rice wine is also poured in. Stir fry for two minutes
6. Pour in shallots, add salt and stir-fry chicken essence, and serve immediately.
Cooking skills:
Share some tips to prevent yam from blackening and relieving itching:
1, raw yam is easy to turn black after peeling, which is the result of air oxidation, which has no effect on the taste, but the color is not good. How can we keep yam from turning black?
It's simple. Reduce the contact time between yarn and air. First, put the yam on the fire and burn the whiskers on it, which will shorten the peeling time. Wash yam with clean water under the tap and peel it quickly. Peel the peeled yam, put it in water mixed with white vinegar, and cut off contact with air. In this way, the cut yam slices will not turn black.
2, skin contact with the mucus secreted by raw yam will itch, and it will be relieved after washing with white vinegar.
Nutritional efficacy:
This fried yam with medlar and black fungus is a stomach-nourishing dish suitable for post-holiday consumption. The main ingredient auricularia auricula is recognized as a scavenger. Yam has the functions of invigorating the spleen and stomach and helping digestion. It is also decorated with medlar, which can gently tonify the kidney. Eating this dish after the holiday helps to regulate the body after overeating.
Health tips:
Eat more white food in autumn, pay attention to nourishing the lungs in autumn diet, and the five elements think that white food enters the lungs. At this time, everyone can eat more white food such as taro, pear, tremella, lotus root and yam. Ingredients: Luffa 500g seasoning: a little salad oil, 5g salt, 3g ginger, 5g cooking wine, 5g soy sauce, 15g starch and 5g sesame oil.
Exercise:
1. Peel the loofah and cut it into hob blocks.
2. Put oil in the pot, pour ginger juice when it is warm, add loofah, cooking wine and salt in turn after the fire boils, mix well and cook until loofah stops growing, add a little soy sauce, cook well for about 2 minutes, thicken and pour in a little sesame oil and mix well.
Characteristics of dishes:
The method is simple, the melon meat is tender and fragrant, and it can dispel wind and remove dampness and replenish qi and blood. Ingredient: water spinach and accessories: white garlic.
Seasoning: salt, milk, sugar.
Exercise:
1. Wash water spinach and cut into sections.
2. Chop garlic.
3. Heat oil in the pot and saute minced garlic.
4. Add the water spinach and stir fry until the vegetables begin to soften.
5. Add fermented milk, add a little salt and sugar and mix well.
Cooking skills:
1, Nannai is rose fermented milk, which is the kind of red fermented milk. My family buys ready-made south milk, or we can crush the whole fermented milk.
When seasoning, taste it first, then add salt. Different brands of milk have different salinity and taste safer.
3, sugar, it is not recommended to omit, on the contrary, I think it should be a little more, the sweet taste of south milk is very special.
4, if you like, you can pour a little sesame oil after the pot.