raw material

Ginseng 15g, hen 1 each, ham 10g, water-soaked magnolia slices 10g, water-soaked mushrooms 15g, and proper amount of salt, monosodium glutamate, onion, ginger and chicken soup.

manufacture

1. After the hen is slaughtered, it is depilated and cleaned, scalded in a boiling water pot and rinsed with cold water; Sliced ham, sliced magnolia, mushrooms, onions, ginger;

2. Blanch the ginseng with boiling water, steam it in a cage for 30 minutes and take it out;

3. Wash the hen, put it in a pot, add ginseng, ham, magnolia slices, mushrooms, onions, ginger, refined salt, cooking wine and monosodium glutamate, add chicken soup (submerged chicken), put it in a cage, and steam it over high fire until it is cooked;

4. Put the steamed chicken in a big bowl, chop up the ginseng, put it on the chicken with turkey legs, magnolia slices and mushrooms, pour the steamed chicken soup into a spoon, boil it, skim off the foam, adjust the taste and pour it on the chicken.

Second, Guishen Yam Pork Waist

raw material

Angelica sinensis 10g, codonopsis pilosula 10g, yam 10g, pork loin 500g, soy sauce, vinegar, shredded ginger, minced garlic and sesame oil.

manufacture

1. Cut the pork tenderloin, remove the Sao glands on the fascia, wash it and put it in the aluminum pot;

2. Put Angelica sinensis, Codonopsis pilosula and Dioscorea opposita into gauze bags, tie the mouth tightly and put them into aluminum pot;

3. Add a proper amount of water to aluminum pot, stew until the pork tenderloin is cooked thoroughly, remove the pork tenderloin, let it cool, cut it into thin slices, and plate it;

4. Mix soy sauce, vinegar, shredded ginger, minced garlic and sesame oil with pork tenderloin slices.

Third, spiced beef.

raw material

2500 grams of beef, 90 grams of salt, 24 grams of sugar, 60 grams of red soy sauce, 2 slices of ginger, 3 onions, cooking wine, fennel, cinnamon and Redmi juice.

manufacture

1. Select the whole lean meat at the elbow of cattle, cut it straight according to the muscle fiber with a knife, cut it into pieces of about 500g, and then poke the rows of knife holes with the root of the knife and poke around. Sprinkle a little salt on the chopping board, rub the meat on it repeatedly until the salt particles dissolve (commonly known as sweating), then marinate it in a jar for 3 ~ 4 days (one day in summer) and turn it over several times until the meat is red and hard.

2. Add a proper amount of water to the pot, bring it to a boil (there is more water), add the meat, turn it up and down a few times, remove it and scrub it clean;

3. Put a pot mat at the bottom of the pot, put the beef pieces on the pot mat, add fennel, cinnamon, onion, ginger, cooking wine, sugar, soy sauce and Redmi juice, and boil over high fire. When the beef turns red, add white soup to drown the beef, add appropriate amount of salt, season, cover the pot and boil, then move to low heat for about 2 hours. When beef can be poked with chopsticks.

Fourth, litchi meat.

raw material

300g of pork leg, fresh litchi meat100g, 2 egg whites, 25g of water starch, 60g of white sugar and 30g of white vinegar.

One drop of red pigment, proper amount of refined salt and cooking wine, and vegetable oil 1000g (actual dosage is 50g).

manufacture

1. Cut the pork leg into two pieces, knock it loose with the back of a knife, then cut it into four small pieces (24 pieces), add salt, a little edible red pigment, egg white and water starch 15g, and mix well for later use. Cut fresh litchi meat into two halves;

2. Put the vegetable oil into a hot pot. When the oil is 60% to 70% hot, fry the pork leg pieces in the oil pan until they are cooked inside and crispy outside, and take them out. Pour oil into the pan, add cooking wine, water 100g, white sugar, white vinegar, refined salt and water starch to thicken, add fried meat and fresh litchi meat, and add a little cooked oil.

5. Roasted trotters with peanuts and dates

raw material

Trotters 1000g, peanuts (with skins) 100g, 40 Chinese dates, 25g cooking wine, 60g soy sauce, 30g white sugar, 20g onion, ginger 10g, a little monosodium glutamate, a little pepper, a little aniseed and a little salt.

manufacture

1. Put peanuts and jujubes into a bowl, wash them with clear water and soak them;

2. Wash pig's trotters, cook them four times, remove them and mix with soy sauce;

3. Put the oil in the pan, heat it to 70%, fry the pig's trotters until golden brown, take them out, put them in a wok, inject water, add the prepared peanuts, dates and seasonings at the same time, boil them and stew them on low heat.

Six, shrimp and fish skin

raw material

300g of water-soaked fish skin, 0/00g of fresh shrimp/kloc-,0/0g of cooked ham shreds, and proper amount of egg white, cooking wine, refined salt, monosodium glutamate, onion, ginger juice, water starch, cooked lard and chicken soup.

manufacture

1. Cut the fish skin into pieces with a length of 6 cm and a width of 3 cm, put them in a boiling water pot for welding, remove the fishy smell and take them out;

2. Wash the fresh shrimps, put them in a bowl, add refined salt and egg white, stir them in the same direction with bamboo chopsticks until they are thick, add essence and a small amount of water starch, stir them evenly, and let them stand for 2-3 hours to float completely;

3. Heat the wok, add the cooked lard, when it is 40% hot, pour the shrimp into the wok, cut it open with chopsticks, pour it into a colander to drain the oil, and put it into a bowl for later use;

4. Leave the oil in the pan and fry the onion until it is fragrant. Add wine, ginger juice and chicken soup. After brushing the soup, remove the onion, pour the fish skin into the pot, add salt and mix well When the soup is boiling, add monosodium glutamate, put it in a bowl, sprinkle with shrimps, drizzle with chicken oil and sprinkle with shredded ham.

Black herring with tomato sauce

Ingredients: 3 kg of herring (it takes a long time to cook once, which is a little annoying, so I cook a lot at a time and put the rest in the refrigerator)

Note: Black herring is a kind of marine fish, which is rich in oil and delicious with thorns. Best for ketchup.

Ingredients: tomato sauce (a bag can be made without tomato sauce, but it's not as delicious as this), two tomatoes, onions, ginger, garlic (not too little, but too much fish), a bottle of beer, pepper, aniseed, salt, sugar, soy sauce, and fragrant Korean boxed hot sauce (neither of them is worth mentioning).

Practice: Wash herring, cut into sections and drain, cut tomatoes into small pieces, pat ginger flat, cut onions into sections and slice garlic.

Put the wok on the fire, clean it with ginger slices (to prevent fish from sticking to the wok), add oil, heat it, add aniseed and pepper to make it smell, add herring, onion, ginger and garlic, a quarter bottle of beer (to prevent fish from burning the wok), tomatoes and ketchup (as much as a bag of ketchup), stir fry for a while, and then pour in the remaining beer, sugar, salt and soy sauce. After boiling, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and valve, turn the heat down for two or three minutes, stew for half an hour, and you will smell the fragrance floating out in the middle (my son said it was crab, Xixi). After the pressure cooker cools and no longer deflates, open the lid and a pot of ketchup black herring is ready. Even the thorns are crisp, delicious and nutritious, which is very suitable for children to eat. The remaining fish soup is delicious, too. My son used it to mix rice and dip steamed bread.

Key points: First, there must be enough beer, and too little beer can be added. If you don't eat fish, otherwise the fishbone on the pressure cooker won't be brittle after working for a long time. Second, the time must be half an hour. A few times, I was in a hurry, and the time was not half an hour. As a result, the thorn was not crisp and the food was not enjoyable. Third, salt must be moderate, not too much, otherwise it will be salty and affect health.

Honey black tea: 5 grams of black tea, put in a thermos cup, brew with boiling water, cover and stew for a while; Mix proper amount of honey and brown sugar. Drinking 1 time before meals every day can warm and nourish the stomach. This tea is suitable for drinking in spring with strong liver qi and poor spleen and stomach function.

Onion ginger tea: 65,438+0 onions, mashed and chopped, put into a pot, add 65,438+0 bowls of boiling water, boil over high fire, add 65,438+0 tablespoons of black tea and 65,438+0 tablespoons of ginger juice to make strong tea, and drink it while it is hot. Then cover the quilt and go to bed, which can increase the heat to keep out the cold and prevent the cold and cold in early spring.

Stewed lentils with vegetables

Ingredients: 350g lentils, 30g vegetable oil, soy sauce 15g, yellow sauce 10g, 3g refined salt, two cloves of aniseed, and a little chopped green onion and garlic.

Method:

1. Wash lentils with clear water, drain, remove both ends, remove tendons and break them into 4.5 cm long segments.

2. Set the wok on fire, add aniseed, stir-fry until fragrant, add yellow sauce, stir-fry chopped green onion evenly, add lentils, stir-fry a few times, add 150g water, soy sauce and salt to boil, stew in warm water for about 10min, add garlic slices, stir-fry over high fire, and add 5g Ming oil.

Features: lentils are soft and rotten, and taste dry and fragrant.

Honey, the best health drink in spring

Eating and nourishing the liver in spring is the first priority.

Netease

Spring is a good time to recuperate the five internal organs of the body. According to the principle of "emphasizing four seasons" in traditional Chinese medicine, the liver should be supplemented first to replenish the five internal organs in spring. As the saying goes, medicine is better than food, and so is nourishing the liver. Introduce several methods of nourishing liver in spring.