Volcano mashed potatoes food: appropriate amount of minced meat, appropriate amount of potatoes, 2 tablespoons of milk, 1 tablespoon of oil consumption, 2 tablespoons of Pixian bean paste, 1 tablespoon of cassava starch, 2 tablespoons of soy sauce, 1 tablespoon of sugar, a small amount of white pepper and appropriate amount of salt.
Practice: Peel and slice potatoes, steam them in a pot for 1.5 ~ 20min, add a little salt, white pepper and 1-2 stir-fried spoon of milk, and grind them into purple potato paste for later use. Sauce, pour 1 tbsp oil consumption, 2 tbsps soy sauce, white sugar and cassava starch into the dish, then pour half a bowl of cold water and mix well for later use;
Chop fresh pork into minced meat, heat oil in the pot, saute garlic paste, then add minced meat, cook slowly on low heat until it turns white and broken, then pour in 2 spoons of bean paste and stir-fry Chili oil, without spicy;
Pour in the fried seasoning juice and cook until it is thick. Spread the purple potato paste on a plate, pile it into an active volcano, scrape off the lines of the active volcano with a knife, pour the steamed minced meat and juice into the purple potato paste mountain, and sprinkle with chopped green onion for decoration.
Crucian carp in autumn is the fattest and most delicious food season in a year. Crucian carp is a kind of fish with high protein and low calorie, with tender meat, soft flavor and high nutritional value. Eating crucian carp can supplement rich and varied protein and minerals, and has the dietotherapy effects of invigorating spleen, promoting diuresis, promoting blood circulation and dredging collaterals. Drinking crucian carp soup in autumn and winter has the effect of moistening the lungs and keeping fit.
Corn crucian carp soup food: appropriate amount of corn, crucian carp 1, salt 1 spoon, appropriate amount of Dongru, 4 slices of ginger,
Practice: wash the corn, cut it into sections for later use, slice the ginger and cut the onion into strips; Crucian carp is viscera-removed, and the black mucous membrane in the abdominal cavity of the fish is removed. After cleaning, the water is wiped clean with kitchen paper (if there is no kitchen paper, pat some dry starch or wheat flour), so that oil will spill out when frying fish. Add some oil to the cold pot, add crucian carp and fry over low heat. Fry the fish fillets until they are yellow and hard, then turn over and fry until both sides are golden.
Add ginger slices and boiled water that has not touched the fish body to make it popular (boiled water must be boiled), which is also the key to milky white fish head soup; Add glutinous rice, cook for 6 minutes on medium fire, then simmer for 10 minute, and the time can be adjusted by itself; After the fish head soup is boiled to milky white, sprinkle with Dongru and a little salt monosodium glutamate to taste, which can be adjusted appropriately. The finished tea soup is thick and white, and fish can be wrapped in a plate with a little soy sauce, which is very delicious.
Eggplant Eggplant is a vegetable and fruit that everyone likes to eat. At this time, eggplant contains a unique fragrance, and eating eggplant at this time is also beneficial to physical and mental health. Eggplant is rich in vitamins, calcium, phosphorus, iron and other nutrients, which can clear fire, protect cardiovascular system and prevent dryness in autumn. Tonifying in autumn is the only choice. Eat it tender today.
Braised noodles with minced meat and eggplant: appropriate amount of eggplant, Pixian bean paste 1 frying spoon, oil consumption 1 spoon, soy sauce 1 spoon, 2 spoons of raw pork, sugar, salt, ginger, onion, garlic 1 spoon, fresh noodles.
Practice: Peel the eggplant and cut it into strips, then marinate it evenly with salt 10min, and then wring out the water for later use; Add bean paste 1 frying spoon and fry Chili oil; Stir-fry eggplant strips, so that all eggplant is wrapped in Pixian bean paste;
Add cold water to the eggplant, add soy sauce, oil consumption, soy sauce and sugar to taste, add some salt if it is not salty, cover it, and turn to low heat 10min until the eggplant is crisp and rotten;
First scoop a bowl of juice, cook the noodles, cover and stew for 5-8 minutes until the fresh noodles are cooked. Time is up, remove the lid, pour in the juice scooped out before, pour a little sesame oil and sprinkle with onions.