First, wash the chicken, wash it, add ginseng and red dates and cook for 2 hours.

Production process:

1, mutton washed and sliced;

2. Marinate mutton with salt for half an hour;

3. Break the eggs, add starch and stir into paste, add ginger, onion and other seasonings, stir thoroughly, and then spread the prepared egg liquid evenly on the mutton;

4. Boil the old oil (cooked clear oil) and pour it on the mutton.

Recipe name carrot soup

Its cuisine is Cantonese.

Belongs to the type of special soup.

Please read the basic functions.

Basic materials: 3 carrots, celery 100g, 2 potatoes, onion 1 root, half lemon, sour cream 150g, basil.

Number of visitors 48596

Accession time 2005- 1-5

Carrots are called "small ginseng" because they contain indispensable vitamins. Eating carrots often is very beneficial to people's health. There are also many carrots-based dishes in western food, just like this French carrot soup. The color of soup is as golden as the sun, which is the main color in autumn.

Seasoning: salt, pepper, chicken essence and thyme.

Stewed fish with apples

Its cuisine is Cantonese.

Belongs to the type of special soup.

General characteristics

The basic materials are 2 apples, grass carp 100g, lean meat 150g, red dates 10g and ginger 10g.

Number of visitors 48539

Accession time 2004- 12- 15

Seasoning: salt 8g, monosodium glutamate 2g, a little pepper 2g, Shaoxing wine 2g.

Method:

1. Peel and cut apples, soak them in clear water, slaughter and cut grass carp, cut lean meat into chunks, soak them in red dates, peel and slice ginger.

2. Put oil in a wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup, and stew on medium fire.

3. When the stew turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes.

Don't put down the seasoning too early when stewing, lest the soup turn white.

Nourishing heart and benefiting qi, tonifying kidney and liver can obviously improve the dark circles caused by kidney deficiency or lack of sleep.

Excerpt from: Jinghua Times

The name of the recipe is roast duck with fire at home.

Its cuisine is Cantonese.

Types of healthy recipes

Basic features: beautiful appearance, crisp skin and tender meat.

Basic materials: Beijing stuffed duck citronella, medicinal materials, etc.

Number of visits 2205 1

Acceded on 4 March 2005

Practice: After washing the duck, marinate it with liquid medicine 1 hour, and then cook it in stock until it is half cooked. Cook until golden brown.

Steamed rice with oysters

Its cuisine is Cantonese.

Types of healthy recipes

The basic characteristics are delicious and nutritious. Oysters are called "the milk of the sea". 100g oysters contain12 animal protein needed by adults for one day, and are rich in inorganic substances such as calcium, iron and iodine.

Basic ingredients: 4 tablespoons soy sauce, Chili noodles 1 tablespoon, chopped green onion 1 tablespoon, garlic 1 tablespoon, a small amount of sesame oil, sesame seeds and pepper.

Number of visits 12255

Accession time 2004-12/20

working methods

1. Shelled oysters, washed with salt water, and drained.

2. The steamed rice is neither soft nor hard, and steamed when the oysters are stewed.

3. Put the rice in a bowl and mix with seasoning. Dry the rice, put oysters when stewing, and add seasoning to bibimbap when cooking.

Eat more "combination dishes" on the menu.

Its cuisine is Cantonese.

Types of healthy recipes

General characteristics

Basic materials

Number of visits 3646 1

Accession time 2004- 10-27

Eating more fruits and vegetables is one of the important means of self-care. Adults should eat 400-800 grams of vegetables and fruits every day, with more than five varieties, and change them frequently and stick to them all the year round. Nowadays, families in China tend to be smaller, and many of them are families of three or two. Due to the small population, busy work or study, monotonous daily cooking habits, especially the small variety and quantity of vegetables, it is difficult to meet the above requirements, which is very unfavorable to health.

In fact, as long as you master some collocation principles, you can save time and effort, eat more vegetables and reduce the intake of salt and oil. Here are one or two for your reference.

Mixed frying of "similar" vegetables

Vegetables can be divided into leafy vegetables, roots, flowers and balls, etc. The so-called "homogeneous" vegetables refer to vegetables with similar cooking time and similar or complementary tastes, which generally belong to the same kind of vegetables, such as carrots, lettuce, fenugreek and potatoes. When cooking, take one each, wash and cut into pieces, add bean sprouts, add appropriate amount of onion, ginger and garlic, and stir-fry with salad oil and seasoning. This salad is bright in color, rich in various nutrients and anticancer active substances, fresh and delicious.

Learn to cook "fried rice with vegetables and meat"

Most people are used to cooking fried rice with eggs when they have little time. In fact, if several kinds of vegetables are usually prepared, washed and put in the refrigerator, cut into cubes before use, and made into "fried rice with vegetables and meat" with meat, eggs and rice, not only the main and non-staple foods are integrated, but also the nutrition is rich, the operation is simple and time-saving and labor-saving. For example, the same amount of diced radish, diced potatoes, Chinese cabbage, peas, scrambled eggs and cooked diced meat are fried with rice to make fried rice.

Vegetables and meat are paired to make braised dishes.

Many people like to use one kind of raw material when cooking, because it can keep the dishes original and obscure, and often they can only eat one kind because of their busy work. In fact, many dishes fried with meat taste good, and it can also solve the "dilemma" of time and nutrition. Such as Chinese cabbage, fresh mushrooms, green beans, eggplant, green onions, cooked chicken breast, cooked shrimp and so on. , with the right amount of garlic, ginger, salt, etc. Stewed into a stew, characterized by the combination of meat and lai, fragrant and delicious, and comprehensive nutrition.

Make a cold platter with vegetables.

Such as fresh lettuce leaves, cucumbers, tomatoes and shallots. Selecting raw materials, first washing lettuce leaves, slightly scalding them with boiling water, and spreading them evenly and symmetrically on a large plate; Wash and peel cucumber and slice it on lettuce leaves; Wash tomatoes, blanch them with boiling water, cut them into even crescent slices, put them on cucumber slices, and make a circle. Leave a small hole in the center of the plate and put in the washed shallots. This dish not only looks like a blooming lotus flower, but also can be eaten with lettuce, cucumber and shallot dipped in seasoning, which preserves rich nutrients and anticancer natural active substances to the maximum extent.

The above are just the principles and simple examples of vegetable collocation. Readers can draw inferences from others according to their own tastes and hobbies, and introduce their favorite delicious combination dishes to enrich their daily diet, improve their quality of life and promote their health.

Menu Name Boiled Cabbage

Sichuan cuisine

Types of healthy recipes

The basic feature of this dish is the pictographic dish of Sichuan cuisine. Soup is as clear as water, just like fresh cabbage in boiling water. The soup is clear and delicious, and the cabbage is also delicious.

Basic materials: Chinese cabbage 10 kg, old hen 2500 g, salt 15 g, monosodium glutamate 15 g, cooking wine 10 g, a little pepper, 50 g onion and 5 g ginger.

Number of visits 640 1

Accession date: 2004- 12-6.

Ingredients: practice: Chinese cabbage breaks the old gang and chooses the tender heart. Cut the rhizome of Chinese cabbage into a cone, cut off the fascia at the top, cut a cross knife at the top of the cone, and rinse it clean. Boil a pot of boiling water, put the cabbage heart in, take it out and pour it with cold water, straighten out and cut off the excess leaves, divide it into 13.2 cm side dishes, and put it neatly in the soup pot. Take out the old hen's chicken breast and fry, slice them to remove fat, pound them into velvet with the back of a knife, put them in a small pot, add water, onion, ginger, cooking wine and pepper, and pour them out for later use. Put the rest of the old hen into aluminum pot, add water to boil, skim off the foam, turn the fire to a slight boil, and cook for about five or six hours. Pass the cooked soup, skim off the oil slick, cook the clear soup with the spilled chicken paste, pour the clear soup into the soup pot, and steam it thoroughly on the drawer.

Menu Name Rock Sugar Turtle

Other cuisines belonging to this cuisine

Other classifications of this type.

The basic characteristics are delicious, fat, sweet and salty.

The basic materials are turtle 750g, red soy sauce 30g, onion 1 root, crystal sugar 75g, ginger 3 slices, cooked lard 65g, Shaoxing wine 25g, peanut oil 35g and refined salt 2g.

Number of visits 485 1

Accession: 22 February 2005

1. Put the tortoise on your back. When its head sticks out, quickly pinch its neck with fingers, pull it out hard, stretch its neck bone with its back shell, drain blood, and soak it in hot water at 90℃. When the tortoise shell turns white, take it out, use cold water to remove the white film on the abdomen, legs and skirts, brush off the black on the back shell with a broom, disembowel and remove the bones, cut off the head, tail and claw tips, then evenly cut it into 8 pieces, put it in a pot and blanch it, then take it out and wash it with clear water, and tear off the blood tendons, spare pieces and butter. Wei food street

2. Heat the wok, add peanut oil to the oil pan, heat it to 80%, add onion and ginger slices, saute until fragrant, push the soft-shelled turtle (belly down), cook Shao wine for a short time, add 750g of water, cook for 3 minutes, then cover it with low fire and stew for about 25 minutes. When the fish pieces are soft and inelastic, add rock sugar and cooked lard (35g), cover and stew for about 20 minutes, then simmer on low fire until the fish pieces and skirts are soft and waxy, then use high fire to collect juice, pick up the marinade, and pour it on the fish pieces while tossing the pot. When the marinade is thick, pour in cooked lard (25g), and then toss the pot with medium fire to adjust the oil until the marinade is obtained.

Menu name beer fish

Other cuisines belonging to this cuisine

Other classifications of this type.

The basic feature of beer is rich, grass carp is salty, spicy and fragrant, and it has the taste of watercress.

The basic materials are grass carp ginger, garlic slices, onion, bean paste, red oil, star anise, pepper, fragrant leaves, monosodium glutamate, sugar, beer and soy sauce.

Number of visits 3 107 1

Acceded on 26 February 2005.

1. Kill grass carp, put it on a straight knife, cut it into pieces, color it with soy sauce, and pickle it with onion and ginger. Then fry at high temperature until crisp outside and tender inside;

2. Stir-fry ginger and garlic slices with clear oil and red oil, add bean paste to stir fry until fragrant, then add pepper to stir fry until fragrant, then pour in beer, add broth, fragrant leaves, star anise, onion and fried grass carp slices, properly season them first, boil them, simmer for about 15 minutes, then season them and take them out of the pot.

Recipe name Chili fish

This dish belongs to Hunan cuisine.

Other classifications of this type.

Please read the basic functions.

The basic materials are one fresh fish, six or two pearl leaves, two chopped green onion, one teaspoon of Chili powder, one teaspoon of sugar, two teaspoons of soy sauce, one teaspoon of salt ginger juice, one teaspoon of soy sauce, one and a half tablespoons of protein, one tablespoon of corn starch and one tablespoon of oil.

Number of visitors 32373

Acceded on 26 February 2005.

Exercise:

(1) Wash the fish, marinate in marinade for half an hour, and soak in oil;

2 Add 2 tablespoons of oil, saute shallots and Chili powder, add fish, add half a tablespoon of wine, stir-fry evenly and thicken, stir-fry a few times, and serve;

③ Wash the pearl leaves, pick them, dry them, put them in boiling oil and fry them until crisp.