Radish soup with white radish and crucian carp.
Ingredients: white radish 1, 2 crucian carp, leek, ginger, salt 1 teaspoon.
Exercise:
1, radish washed and shredded, ginger and onion minced for later use.
2, crucian carp let the boss help you kill, and then scrape the black film on the surface at home, and the black film inside the fish belly is the most embarrassing to wash, dry the water of the fish to prevent splashing out when frying.
3. Heat the oil in the pot, add the ginger slices and saute until fragrant, then fry the crucian carp on one side and then turn the other side, and fry the fish until both sides are golden;
4. After the fish is fried, you can pour in hot water that hasn't touched the fish. Reduce the heat for two minutes, and simmer for 15 minutes until the soup turns white.
5, add white radish and cook for 5-8 minutes, add salt to taste, turn off the fire and sprinkle a handful of chopped green onion, and enjoy.
Taro taro ribs braised rice
Ingredients: ribs 500g, taro, ginger and garlic, onion, oyster sauce 1 tbsp, soy sauce 3 tbsp, a little salt, cooking wine 1 tbsp.
Exercise:
1. Lipu taro peeled and diced for later use.
2. Soak the ribs in water for a while in advance, remove the blood from the ribs, put a little oil in the pot, add garlic and stir fry, and add the ribs to fry on both sides.
3. Add soy sauce, a little salt, cooking wine and other seasonings to taste according to your own taste, and then add taro pieces and stir fry for a while;
4. Clean the rice and pour it into the rice cooker, then pour in the taro block, ribs and sauce, stir it evenly with a rice spoon and lay it flat.
5. Pour in the same amount of water as usual cooking, cover the lid and press the cooking button; After boiling, open the lid until the key jumps. Mix all the ingredients well and sprinkle with chopped green onion.
Chestnut-chestnut corn paste
Ingredients: 16 chestnut, 1 corn, 1 a handful of oatmeal.
Exercise:
1, cut a hole in each chestnut, boil a small pot of water, put it in the chestnut, turn off the fire and soak for 5 minutes, then start shelling after pouring out the water;
2. Cut the corn horizontally and vertically, and then you can break the corn. Break off the corn kernels and wash them.
3. Put the corn kernels, chestnuts and oatmeal into a high-speed mixer, and add a proper amount of oatmeal to increase the smooth taste;
4. Press the "rice paste" button between adding clear water and waterline, and the rice paste can be done.
Because corn itself is sweet, corn paste doesn't need any seasoning, and it tastes quite good.
Fried celery, lily and pumpkin
Ingredients: celery, lily, pumpkin, salt, sugar, chicken essence.
Exercise:
1. Buy fresh lilies, break them into petals and wash them with clear water. Wash celery to remove skin, root and cut into small pieces. Peeling pumpkin, removing seeds, and slicing;
2. Boil the water in the pot, put some salt and oil after the water boils, blanch the celery and lily for about one or two minutes, and remove them for later use.
3. Stir-fry garlic in hot oil, pour pumpkin slices, stir-fry over medium heat until Microsoft, add celery and lily, and add a little salt, sugar and chicken essence to taste;
4. Finally, add two spoonfuls of prepared water starch and put it on a thin plate.
Sweet potato-baked sweet potato with cheese
Ingredients: 2 sweet potatoes, proper amount of cheese, 20g butter, sugar 1 teaspoon, and proper amount of milk.
Exercise:
1. Wash the sweet potato, cut it in half, and steam it in the pot 15 minutes (steam for 8 minutes, use a little hard core to facilitate the next shaping).
2. After steaming, dig out the sweet potato meat with a spoon and put it in a big bowl (pay attention to leave some sweet potato meat on the edge of the sweet potato skin, don't dig it too clean)
3. Dig out sweet potato meat and press it into mud. Add butter, sugar, milk and cheese while it is hot, and stir well.
4. Backfill the stirred sweet potato paste into the previous sweet potato boat, smooth it evenly, and sprinkle a layer of mozzarella cheese; Of course, you can also brush a layer of egg yolk liquid on the surface here to make it more golden and beautiful.
5. Wrap the lower part of the sweet potato in tin foil, preheat the oven to 200 degrees and bake it in the middle layer for about 20 minutes. When you see the cheese on the surface melting and coloring, you can take it out
Carrots-Soft cakes made of carrots and red dates.
Ingredients: 200g carrot, jujube 15, 25g sugar, 50g flour and 0g glutinous rice flour150g.
Exercise:
1. Peel carrots, cut them into thin slices, steam them in a pot for 10 minutes, and then put them in a cooking machine to stir them into carrot paste;
2. Cut the jujube in half and take out the jujube pit;
3. Put the carrot paste into flour, glutinous rice flour and sugar, stir it evenly with chopsticks into a flocculent shape, and then knead it into a smooth dough;
4. Divide the carrot dough into about 20g, flatten it round, and press half a red date on the dough;
5. Brush the plate with oil to prevent sticking, put the soft cake on the plate, boil the water and steam for 20 minutes.
Cauliflower in tomato juice
Ingredients: cauliflower, 3 tomatoes, 3 tablespoons tomato sauce, ginger, garlic and onion, 2 teaspoons sugar and a little salt.
Exercise:
1. After soaking cauliflower in light salt water, cut it into small flowers by hand and rinse it. Peel the tomatoes and dice them.
2, put the right amount of water in the pot, add a little salt after the water boils, add cauliflower for 2 minutes, the time should not be too long, drain the water for later use.
3. Pour the base oil into a wok, heat it, add ginger and garlic, saute until fragrant, then add tomato fire, and quickly stir-fry it into mud juice;
4. Add a little water, a little salt and sugar, and cook slowly until it is sticky. At this time, you can taste the taste first. If you feel that the tomato flavor is not strong enough, you can add tomato sauce in moderation.
5. Add the prepared cauliflower and stir fry, simmer for a while and sprinkle with chopped green onion.