Food has expectations before eating and memories after eating. When food meets mood, food is not only a simple taste feeling, but also a spiritual enjoyment.
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Steamed abalone mushroom with black bean sauce
material
Pleurotus eryngii 200g, tofu 1, red sweet pepper 100g, diced green pepper 30g, lobster sauce 1, dried tangerine peel 1, ginger 1, sesame oil 1.
condiment
Soy sauce 1 tablespoon, sugar 1 tablespoon.
The way of doing things
1, Pleurotus eryngii and tofu are cut into long and thick pieces, and fried in a pan until burnt; Blanch the red bell pepper, peel and remove seeds, and slice for later use.
2. Wash and chop dried tangerine peel and ginger; Soak the lobster sauce until soft, and chop it for later use.
3. Take the plate, first put a piece of tofu with the method of 1, then add red sweet pepper slices and Pleurotus eryngii slices, and repeat this step until the materials are used up.
4. Mix seasonings and materials 2. Pour into practice 3. Put into a steamer with boiling water and steam for about 5 minutes.
5. Sprinkle diced green pepper first, and then pour in hot sesame oil.
02
Steamed yam with grapefruit juice
material
200 grams of yam, 50 grams of ginkgo and 6 sour plums.
condiment
Commercial grapefruit sauce 1 teaspoon, salt 1/4 teaspoon, medlar water 1/2 teaspoons.
The way of doing things
1. Peel the yam, cut it into cubes, dig a small ditch in the middle and put it on a plate for later use.
2. Seed the preserved plums, mash them, mix them with seasonings, fill an appropriate amount into the groove of yam by the method of 1, then put a ginkgo biloba, then spread the remaining seasoning materials on a plate, put them in a steamer with boiling water, and take them out with low fire for about 5 minutes.
Note: soak 6 Lycium barbarum in cold water until the Lycium barbarum is soaked, leaving Lycium barbarum water.
03
Steamed bean paste with pine mushrooms
material
30g of tremella, 30g of chestnut slices, 3g of tofu, 0g of Tricholoma matsutake100g, 20g of boiled green beans.
The way of doing things
1. Soak Auricularia auricula in cold water until it swells, remove the pedicle and chop it up, and steam it in a steamer with boiling water for about 20 minutes; Take it out to cool.
2. Squeeze tofu into paste with a strainer, add tremella and all seasonings by 1, mix well and put in a bowl.
3. Next, put the Tricholoma matsutake mushrooms and chestnut slices on it, put them in a steamer, steam them on low heat for about 10 minutes, take them out, and decorate them with boiled green beans.
04
Steamed taro with lotus seeds
material
Taro 150g, Lentinus edodes 15g, dried lotus seeds 100g, winter vegetables 10g, and coriander 1.
condiment
1 tsp salt, 1 tsp sugar, 1 tsp sesame oil, 1/4 tsp white pepper, 1 tsp corn flour.
Soy sauce 1 tsp, sesame oil 1/2 tsp.
The way of doing things
1. Peel and slice taro, put it in a steamer with boiling water, steam for about 20 minutes until cooked, take it out and flatten it into mud.
2. Soak the dried lotus seeds in cold water first, then put them in a steamer with boiled water, steam them with strong fire for about 20 minutes until they become soft, and then take them out and grind them into small particles.
3. Slice the mushrooms, fry them in a pot and arrange them at the bottom of the bowl.
4. Mix the mashed taro with the method of 1, chop the lotus seeds with the method of 3, put the winter vegetables and seasoning A into a bowl filled with mushroom slices with the method of 3, compact them, put them into a steamer with boiling water, steam them for about 10 minutes, then pour them on a plate, pour the mixed seasoning B, and put the coriander.
05
Chinese cabbage sesame roll
material
2 Chinese cabbage leaves, 50g mung beans, 60g carrots, 50g mung bean sprouts and 3 parsley.
condiment
Appropriate amount of water, a little salt, sesame oil 1 spoon, sesame paste 1 spoon, a little white pepper, and white sesame 1 spoon.
The way of doing things
1. Blanch the leaves of Chinese cabbage with boiling water and drain the water for later use.
2. Green beans and carrots are cut into filaments; Remove the head and tail of mung bean sprouts, blanch them together in boiling water, and then drain them for later use.
3. Mix all the seasonings evenly to make a sauce for later use.
4. Spread out the Chinese cabbage treated by method 1, add a proper amount of materials from method 2, and then add the sauce from method 3.
5. Roll the Chinese cabbage into a solid state, and then cut it into two sections.
06
Three-silk bamboo roll
material
Zhu Sheng 10
50g shredded mushrooms, 50g shredded celery, 50g shredded bamboo shoots and 20g shredded carrots.
30 grams of sweet pods
condiment
2 tbsp olive, 1 0g Jiang Mo, 1 tbsp sugar, 1 tbsp salt,1tbsp sesame oil.
The way of doing things
1. Soak bamboo sheng in cold water until it swells, take it out and blanch it in boiling water, cut off the head and tail, leave the sheng tube, and then cut it into pieces for later use.
2. Mix all seasonings and mix well for later use.
3. Mix the material B and the seasoning of Method 2 of 1/3 evenly.
4. Spread bamboo sheng with the method of 1, put proper amount of bamboo sheng in the method of 3, roll it into a tube and put it in a steaming tray, and repeat the above steps until the bamboo sheng is used up.
5. Pour in the remaining 2/3 seasoning and add sweet pods for decoration; Put it in a steamer with boiling water and steam for about 10 minute.
07
Five-flavored midges
material
200g of straw mushroom, 50g of Jiang Mo, 50g of red pepper powder, 50g of celery powder, 50g of coriander powder, 50g of nine-layer tower powder, 50g of sweet potato powder and 50g of shredded cucumber.
condiment
1 tablespoon soy sauce, 1 tablespoon soy sauce paste, 1/2 tsp sugar, 1 tsp tomato sauce, 1 tsp Su Wu vinegar, 1 tsp sesame oil.
The way of doing things
1. Wash straw mushrooms after removing their pedicles, put them in boiling water for a little scalding, and then immediately pick them up and drain them. After cooling, add a little rice wine and white powder and mix well.
2. Put the Volvariella volvacea (1) for about 3 minutes, then evenly coat it with sweet potato powder, then put it in boiling water, take it out after cooking, drain it and put it in a plate, which is the oyster.
3. First, mix all the seasonings well, then add Jiang Mo, red pepper powder, celery powder, coriander powder and nine-layer tower powder and mix well to get the five-flavor sauce.
4. Pour the sauce from the third method on the vegetarian seeds from the second method, and add shredded cucumber.
skill
The blanching time of straw mushroom is about 2? 3 minutes, until the appearance is firm, take it out in real time. If the bought straw mushroom is not cooked immediately, it is recommended to scald it first and then store it in the refrigerator to keep its fresh and sweet flavor.
08
Asparagus salad
material
12 asparagus, 1 coriander, 1 celery, 1/3 red bell pepper, 3 konjac.
Sauce
A little sugar, soy sauce 1 tsp, sesame oil 2 tsps, black pepper a little, minced Brazilian meat 1 tsp.
The way of doing things
1. Peel asparagus and blanch it with boiling water; Blanch the konjac shreds for later use.
2. Slice coriander, celery and red bell pepper for later use.
3. Stir the sauce evenly into sauce for later use.
4. Take a plate of asparagus and konjac, put it in the method of 1, then sprinkle the materials of method 2, and finally pour the sauce of method 3 on asparagus.
09
Luohan yufu
material
First, 300 grams of wax gourd
B, 20 grams of gluten, 50 grams of mushrooms, 50 grams of carrots, 50 grams of soybean sprouts, 50 grams of straw mushrooms, 50 grams of Flammulina velutipes and 50 grams of bamboo shoots.
condiment
A, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of corn flour.
B, soy sauce 1 teaspoon, white powder water 1 teaspoon, sesame oil 1 teaspoon.
The way of doing things
1. Cut the wax gourd into cubes, peel and remove seeds, put it in a steamer with boiling water, steam for about 25-30 minutes on high fire until the wax gourd is cooked, take it out, hollow it out and put it in a bowl.
2. Blanch the material B in boiling water, pick it up, mix it with seasoning A, then put it into the wax gourd made by 1, put it back in the steamer for about 15 minutes, take it out and put it on a plate covered with cucumber slices.
3. Take out the soup from the second step, mix it with all seasonings, boil it, pour it into the dish from the second step, and decorate it with a little laver and diced sweet pepper.
10
Tofu cucumber
material
300g of cucumber, 50g of dried bean curd, 20g of Flammulina velutipes, 20g of mushrooms, 0g of celery10g, and 0g of Jiang Mo10g.
therapy
2 tbsp flour, soy sauce 1 tbsp, white pepper 1 2 tbsp, sesame oil1tbsp.
condiment
1 tsp salt, 1 tsp sugar, 200cc water, 1 tsp white powder water, 1 tsp sesame oil.
The way of doing things
1, peeled cucumber, cut into 1 cm sections, hollowed out in the middle, slightly scalded in boiling water, picked up and soaked in cold water, picked up and drained for later use.
2. Mix the materials and the marinade evenly, put them into the cucumber by the method of 1, put them into a plate, steam them in an electric rice cooker for about 15-20 minutes (add 1/2 cups of water to the outer pot) until cooked, and take them out.
3. Take a pot, mix and cook the seasoning evenly, and then pour it into the cucumber and tofu in the second method.