Ingredients: a large piece of chicken breast, 80 grams of Jinhua ham, one egg, salt, pepper and sesame oil, and six bowls of clear water.
Practice: (1) Wash the chicken breast, steam it, shred it, mince it and put it in a bowl; Shredded ham, diced chicken and ham are put into a casserole, boiled in clear water, and simmered for about 30 minutes; Add eggs and mash them into egg blossoms. Season with salt.
Note: (1) You can buy frozen chicken breast in the supermarket. Coriander (coriander) is preferably eaten when it is milky yellow or reddish. Those who like onions can eat together after the soup is cooked, so that the soup is more delicious.
Binaural decoction
The raw materials are tremella10g, auricularia auricula10g and rock sugar 30g.
The production process includes foaming tremella and auricularia auricula with warm water, removing pedicels, impurities, cleaning and putting.
In the bowl, add some water and rock sugar. Steam in a steamer for 1 hour until it sounds familiar.
Take the method of eating tremella, fungus and soup twice a day.
The effect of nourishing yin, tonifying kidney and moistening lung.
It is suitable for arteriosclerosis, hypertension, fundus hemorrhage, cough and wheezing caused by kidney yin deficiency.
Shredded pork with medlar
Raw materials: Lycium barbarum100g, lean pork 500g, bamboo shoots100g, lard 30g, salt,
Sugar, cooking wine, sesame oil, dried starch, monosodium glutamate, soy sauce.
The production process includes cleaning lean pork, removing fascia, cutting into 2-inch-long filaments, and cutting green bamboo shoots into filaments of the same length.
Wash the medlar for later use. Heat the wok with lard, put shredded pork and shredded bamboo shoots into the wok at the same time, cook wine, add sugar and sauce.
Add oil, salt and monosodium glutamate, stir fry, add Lycium barbarum, stir fry a few times, and pour sesame oil, and serve.
Take the method to accompany the meal and cook.
Efficacy: nourishing yin and tonifying kidney, strengthening body and improving eyesight.
Suitable for physical weakness, mental fatigue, kidney deficiency, blurred vision, impotence, lumbago, etc. It can also keep fit.
Winter recipes-casserole offal
Name casserole chop suey label private cuisine, winter health conditioning, cold limbs conditioning, qi and blood conditioning, kidney nourishing and essence conditioning, product classification casserole seasoning type milk soup is salty and fresh.
Ingredients: 50 grams of mutton (cooked), 50 grams of sheep heart, 50 grams of sheep lung, 50 grams of sheep belly and 50 grams of sheep fat intestine.
Ingredients: coriander 15g.
Seasoning: onion 15g sesame sauce 50g ginger 3g star anise 2g salt 4g spicy soy sauce 2g pepper 1g each.
The soup tastes milky white, mellow and fragrant, and has a unique flavor. It is delicious in winter.
manufacturing method
1. Put five kinds of mutton, sheep heart, sheep lung, sheep belly and sheep fat intestine into a boiling water pot, scald them thoroughly, take them out and drain them.
2. Mutton, sheep lung and sheep heart are cut into pieces respectively; Cut the lamb belly dish into wide strips; Sheep fat intestines are cut into elephant eye pieces.
3. Add salt and water to sesame paste, stir well, add pepper noodles, Chili oil, coriander powder and goose feather onion, and mix into seasoning.
4. Put the casserole on the fire, add broth, mutton, sheep heart, sheep lung, sheep belly, sheep fat sausage and seasoning slices, add onion, ginger slices, aniseed and refined salt, and simmer on low heat.
When making tips, put seasonings according to your own preferences.
Mushroom and tomato soup
Raw materials:
(1) Chinese cabbage 100g, 5 Tricholoma, tomato 1 each, tender tofu 1/2 boxes, 600ml of stock.
(2) 1 tablespoon white powder water and a little salt.
Production process:
1, Chinese cabbage is cut into small pieces, Tricholoma and tofu are diced; Blanch tomatoes with boiling water, peel them, cut off seeds and dice them for later use;
2. Take the oil pan, add tomatoes and Tricholoma, stir-fry, add broth, cabbage and tofu, boil, thicken with white powder, and finally add salt to taste.
Multicolored fish soup
Ingredients: 200g white fish, 2 mushrooms, 2 bamboo shoots, half green beans, 5 cooked hams, parsley 1 spoon, a little protein, clear soup 1, 6 cups of Jiang Shui, 1 spoon.
Accessories: seasoning a, salt, protein, a little starch 1 teaspoon.
Seasoning b salt 1 teaspoon sugar, a little starch water and half a teaspoon vinegar.
Exercise:
1. Wash the fish, cut into small pieces, add seasoning A and Jiang Shui, mix well and marinate for 30 minutes.
2. Wash bamboo shoots, cook them and cut them into nail-sized pieces; Soak mushrooms until soft, and cut them into cubes; Wash and slice green beans; The egg whites are scattered.
3. Boil 4 cups of water, first blanch the green beans and take them out, then put down the fish, scald them and take them out.
4. Stir-fry mushrooms and bamboo shoots with a little oil, stir well, then wash the broth down to boil, season with salt and sugar of seasoning B, then add fish and green beans, and thicken with starch water after boiling.
5. Pour in the egg white, turn off the fire, add vinegar, put in a bowl and sprinkle with shredded ham and parsley. Tips:
○ Mushrooms cooked in soup are not easy to taste because they are cooked for a short time. You can put the mushrooms in a bowl, add soy sauce, oil, a little sugar, onion and clear soup (or water), and steam them for 15 ~ 20 minutes, which will make the mushrooms more delicious.
○ Scalding fish or warm oil first can make fish soup fresh and tender without foam.
crucian carp soup
Ingredients: 2 fresh crucian carp, magnolia slices and a little shredded red pepper.
Accessories: 3 grams of sliced onion and ginger, a little chopped green onion, and the right amount of salt.
Practice: 1. Clean the crucian carp and control the moisture. 2. Put oil in the pot, saute shallots and ginger slices, pour half a pot of boiling water to boil, add crucian carp, continue to boil over high fire, add magnolia slices, cook over low fire, and finally add some salt to taste and add shredded red pepper to decorate.
Yam mutton soup
Ingredients: 200g of mutton and yam, 6 carrots each, green garlic 1 each, 2 angelica, 0/5ml of medlar/kloc, 4 Chuanxiong, 4 Astragalus, 4 ginger, 4 black dates, 0/000ml of broth/kloc, 500ml of water, and rice wine/kloc.
Methods: 1, the green garlic was washed and sliced obliquely; Peel yam and cut into pieces; Peel and slice carrots; 2. Put the yam, carrot and mutton into the pot together, add other ingredients (when the salt comes out of the pot), wrap the pot mouth with heat-resistant plastic film, cover the pot, and move into a steamer to boil water and steam for 30-40 minutes. 3. Add salt and green garlic slices before turning off the fire, and put them in bowls to eat.
Features: Chinese yam can provide a large amount of mucin to human body, prevent the fat deposition of cardiovascular diseases and prevent the premature occurrence of arteriosclerosis. Mucopolysaccharide can combine with inorganic salts to form bone and make cartilage elastic. Moreover, this dish has the effects of nourishing blood, nourishing skin and strengthening the body and relaxing bowels.
Lycium barbarum and Sydney soup
Ingredients: Lycium barbarum 300 g carrot 225 g Sydney 4 candied dates 3 pieces lean meat 225 g ginger 2 pieces salt.
Practice: 1. Only take Lycium barbarum leaves and wash them. 2. Wash the medlar stalks and tie them into a bundle. 3. Peel, wash and cut carrots. 4. Wash Sydney and cut into pieces. 5. Wash the candied dates. 6. Wash the lean meat, blanch it and rinse it. 7. Boil a proper amount of water, add Lycium barbarum stems, carrots, Sydney, candied dates, lean meat and ginger slices, simmer for about 90 minutes after boiling, take out Lycium barbarum stems, add Lycium barbarum leaves, roll for about 20 minutes, and season with salt.
minestrone
Raw materials: tomato 1, bean sprouts 120g, potato 1, carrot 1, Chinese cabbage 240g, onion 1/2, astragalus 12g, and codonopsis pilosula 12g.
Accessories: 2 tsps of salt, 0 tsp of 65438+ pepper.
Exercise:
1. Add 8 bowls of water to Radix Astragali, Radix Codonopsis and Fructus Lycii, and boil the broth. When there are about 6 bowls left, remove the residue and keep the soup.
2. Wash and drain the soybean sprouts; Peel onions and carrots and dice them.
3. Wash and shred cabbage, peel and dice tomatoes and potatoes.
4. Add the ingredients of methods 2 and 3 to the broth and boil, then simmer until the soup thickens, season with salt and sprinkle with pepper.
Tips: 1. Vegetables used in thick soup contain vitamins, folic acid, minerals, plant cellulose, protein, starch and so on. , not only can provide adequate and balanced nutrition for human body, but also can regulate blood sugar, prevent hyperlipidemia, hypertension, arteriosclerosis and other diseases, promote excretion, improve internal stagnation, and have the effect of losing weight and degreasing, thus beauty beauty and moistening muscles.
2. Astragalus membranaceus, Codonopsis pilosula and Lycium barbarum have the functions of invigorating spleen, invigorating qi, clearing away liver-heat and consolidating lung, and regulating and nourishing respectively. Combined with their functions, they can enhance the vitality of the body, promote hematopoietic function, improve the nutritional status of the whole body, calm the mind, eliminate tension and improve the quality of sleep.
Carassius auratus and winter melon soup
Ingredients: Carassius auratus 300g, wax gourd with skin 150g, vegetable oil, yellow wine, salt, onion and ginger slices.
Practice: 1. Wash the crucian carp and control the moisture.
2, melon to the heart, peeled, washed, cut into thin slices.
3. Take an oil pan, heat the vegetable oil, first add the onion and ginger slices, and then add the crucian carp at any time when it smells; After the fish skin is browned, add yellow wine and salt. When the wine overflows, add 3 bowls of cold water and bring to a boil.
4. Put in the casserole, put in the wax gourd slices, and simmer for about 1 hour until the fish soup turns white and the meat is cooked and rotten.
Features:
Benefiting stomach, regulating middle warmer and clearing away heat are suitable for people with heat accumulation and poor stomach qi in spring.
Soybeans, tremella and crucian carp soup
Ingredients: soybean 75g, ginkgo biloba 38g, tremella fuciformis 19g, crucian carp 1 ginger 2 pieces of salt.
Practice: 1. Wash the soybeans.
2. Remove the shell, coat, core and wash the ginkgo.
3. Soak tremella in water for 20 minutes, rinse it, and then cut it into pieces.
4. Scaled crucian carp, eviscerated, washed, slightly fried in oil, and served.
5. Boil a proper amount of water, add soybeans, ginkgo biloba, tremella, crucian carp and ginger slices, simmer for about 90 minutes, and season with salt.
Songsaozi decoction
Raw materials: mandarin fish (or perch) 1 (weighing about 600g), cooked ham, cooked bamboo shoots, water-soaked mushrooms, scallions, Shaoxing wine, soy sauce, vinegar, 2 egg yolks, shredded wife 1 g, 2.5g of refined salt, 3g of monosodium glutamate and 250 chicken soup.
Exercise:
1. Remove scales and gills from the fish, gut it, wash it, cut off the head and tail, cut it into two pieces along the back bone with a flat knife from beginning to end, put the fish skin down in the pot, add onion 10g, Shaoxing wine 15g, salt 1g, and steam it in a cage for about 6 minutes. Chop the fish with bamboo chopsticks, remove the skin and bones, and then pour the marinade back into the fish. 2. Cut ham, bamboo shoots and mushrooms into 5cm-long silk. The yolk is broken. 3. Heat the wok, add cooked lard 15g, onion 15g, stir-fry, add chicken soup and patent law to boil, add Shaoxing wine 10g, take out the onion, add bamboo shoots and mushrooms, then boil, add fish and juice to the wok, and add soy sauce and salt.
Features: golden color, fresh and smooth, and tastes like crab soup.
Yam soup
Ingredients: 300 grams of yam, 50 grams of glutinous rice and a little medlar.
Accessories: 30 grams of sugar.
Practice: 1. Peel and wash the yam and cut it into small pieces; Washing glutinous rice and soaking for 4 hours; Wash medlar. 2. Put the pot on the fire, add water, add glutinous rice, yam slices and medlar into the soup after the water boils, and add sugar.
Cod soup
Ingredients: Cod tender tofu 250g 65438+ 0 slices of oil skin, 2 eggs 65438+ 0 slices of green garlic, half onion 65438+ 0 slices of ginger, 2 slices.
Accessories: marinated salt, pepper, a little starch, 2 tablespoons seasoning, cooking wine, 2 tablespoons soy sauce, half a tablespoon salt, 1 tablespoon pepper and starch water.
Exercise:
1. Boned and peeled cod, cut into nail-sized pieces and marinated with marinade 15 minutes; Wash shallots and cut into sections; Wash and shred green garlic.
2. Heat 2 tbsps of oil in the pan, add onion, ginger slices, fish bones and fish skins, stir-fry until cooked, pour 1 tbsps of cooking wine and 5 cups of water, cook for 20 minutes, and filter off the fish bones and fish skins to make fish soup.
3. Cut the tofu into small pieces; The egg was broken.
4. Add water to the fish soup to about 5-6 cups, add tofu to boil, add soy sauce to color, add salt to taste, add shredded oil skin and shredded cod to boil, thicken with water starch, pour in egg blossoms, turn off the fire, and sprinkle with shredded green garlic and pepper.
Tips:
○ Different brands of soy sauce have different colors, so you can turn the soup into light brown.
○ You can use 1 piece of tofu skin without oil skin to tear it into small pieces instead.
Cabbage and radish soup
Ingredients: 2 pieces of Chinese cabbage, 80g of white radish and carrot, half piece of tofu (about 200g) and appropriate amount of coriander powder.
Accessories: 1 teaspoon of Chili sauce, 1 bowl of clear soup, salt and monosodium glutamate.
Practice: 1. Wash Chinese cabbage, white radish, carrot and tofu, cut into strips of similar size, and blanch with boiling water for later use.
2. Put the pot on fire, add proper amount of oil and heat it to 50% heat. Stir-fry the Chili sauce and pour it into the broth. Put the white radish, carrot and tofu into the pot together. After the fire boils, add Chinese cabbage, boil it again, add salt and monosodium glutamate to taste, and finally sprinkle coriander powder to serve.
Tip: One trick is fresh: Radish seems simple, but in fact, each part can be eaten in different ways. From the top of radish to 1/3, the content of vitamin C is the highest, but the texture is slightly hard. Shredded and sliced, cooked quickly, used to make stuffing with mutton, which tastes excellent; Radish contains more sugar in the middle, and its texture is crisp and tender. You can dice it to make salad, shred it and mix it with sugar and vinegar. There are many substances such as amylase and mustard oil in the tail of radish, some of which are spicy, which can help digestion and increase appetite. If peeled and eaten raw, it is the best choice for diabetics to replace fruits.
Taste renovation: Chili sauce can be changed into plum sauce or tomato sauce, which is sour and sweet and refreshing.
Characteristics: Chinese cabbage and white radish have the functions of quenching thirst, diuresis and helping digestion. People who accumulate food, get angry too much, and often eat greasy food and cause oral ulcers or red eyes can drink this soup to help digestion and detoxification. Carrots and tofu are good ingredients with low fat and high protein, which are clear and nutritious.
Lv Bo Xue Zhu decoction
Materials: 3 spinach, pig blood 100g.
Accessories: onion 10g, salt, sesame oil.
Exercise:
1. Remove yellow leaves from spinach, wash and cut into sections; Wash pig blood and cut into pieces.
2. Put the pot on the fire, add appropriate amount of sesame oil, stir-fry shallots, add appropriate amount of boiling water, and bring to a boil.
3. Put the pig's blood into the pot and cook until the water boils again. Add spinach segments and salt and cook until the spinach changes color.
Tip: One trick is fresh: prepare a pot of water, boil it, and blanch the spinach in boiling water for a while, 2 ~ 3 minutes. Because: spinach contains oxalic acid, which will hinder the body's absorption of calcium. After this treatment, the oxalic acid in spinach can be removed, and the astringency is also removed.
Taste renovation: changing taste mainly depends on changing condiments and matching accessories. Adding shrimp will make seafood taste bad, and a few drops of Chili oil will turn into spicy soup. You can also add southern condiments such as oyster sauce and fish sauce to enrich the taste.
Features: Pig blood and spinach are all blood-enriching ingredients. Among them, spinach originated in Caucasus is sweet and cold, which has the functions of lowering qi, moistening intestines and helping digestion. Women generally have symptoms of anemia because of their physiological characteristics. Drinking more spinach and pig blood soup is good for enriching blood, improving eyesight and moistening dryness, especially for supplementing iron content in the body.
Corn soup
Potatoes, onions, canned corn, minced garlic, chopped green onion, minced sausage, chicken soup, milk and butter.
Medium potato 1, onion 1/3, all diced, half a can of corn (or appropriate amount).
Garlic, onion, sausage (or diced ham, bacon, etc. )
Put it in a pot, add chicken soup to boil, and then simmer until the potato powder is cooked. Add some milk before cooking, and add some butter if you are not afraid of getting fat.
Sweet and sour radish onion rings
Wash and slice the radish, and cut the onion into rings. Put the radish slices and onion rings in a large bowl, prepare the sauce: white vinegar, honey and salt (the dosage can be adjusted according to your own taste), cover it, and marinate it in the refrigerator for a few hours (preferably overnight), and it will become a sweet and sour dish. They like bright dishes, and pickled onions are "washed" less than raw onions.
Garlic tomato
Tomato, parsley, olive oil, garlic, salt, black pepper.
A tomato, cut in half from the middle, and cut a tic-tac-toe knife on the section. Cut a clove of garlic and a little parsley.
Put tomatoes in a baking tray, rub minced garlic and coriander into the edges of tomatoes, and sprinkle with a little salt, black pepper and olive oil.
Put it in the oven and bake it over high heat until the coriander changes color.
Salt and pepper kebab
Ingredients: 2 ounces of lean meat, 3 peppers and 2 ounces of celery (as shown below).
Ingredients: salt, starch, salt and pepper.
Exercise:
1. Pretreatment: Shred lean meat and grab it evenly with a little salt and starch. Cut the pepper into small pieces, and cut the celery into small pieces. String celery, shredded pork and pepper together with a toothpick.
2, fried mutton kebabs: put a bowl of oil in the pot, burn it to 50% heat, put it in the mutton kebabs for 2 minutes, and put it on the plate.
3. Seasoning: Sprinkle salt and pepper on the kebab.
Japanese bicolor rice
Half a small bowl of lean meat, rice, starch, miscellaneous vegetables, a little Jiang Mo, an egg, soy sauce, honey and sugar.
Add a tablespoon of cooking wine, a little soy sauce (adjust the dosage according to the taste), a tablespoon of honey or sugar to the minced meat, stir well with chopsticks, then pour into the pot and sprinkle with Jiang Mo. Turn the pan to medium heat, stir-fry the minced meat with chopsticks, and break it up a little when frying, so that the minced meat will not agglomerate. When there is almost no water, take it out for use.
Knock the eggs into a bowl, add a little soy sauce, a little starch, a little honey or sugar according to the taste, and stir well. Then pour into the pot, turn on low heat and stir-fry until the eggs are cooked. Similarly, when frying, break them a little to prevent the eggs from caking. When the eggs are cooked, take them out of the pot.
Put the freshly cooked rice in a bowl, which can be pure rice. I want to increase the intake of vegetables, so I mix rice with cooked diced vegetables.
On top of the rice, spread fried minced meat on one side and fried eggs on the other.
Cabbage rolls in oyster sauce
Ingredients: Chinese cabbage, fresh mushrooms, ginger and pepper. Seasoning: soy sauce, oyster sauce, salt, sugar, monosodium glutamate, sesame oil/Lee Kum Kee soy sauce (I use it as soy sauce) and oyster sauce/mushrooms, meat, pepper and ginger, cut into small pieces, put the minced meat into a pot, and add a little salt, essence, sugar and soy sauce.
Simply stir-fry the prepared meat stuffing in the pot, not too long, just change color slightly, because it needs to be steamed. I fried it a little too much. Some people don't fry, I think it smells better if they fry. After the water boils, add the cabbage, cook it for 1 min, with one side facing down, then turn off the fire and put the whole cabbage into it to soak until soft. It takes about 5- 10 minutes. Take out the cabbage after soaking, and be careful not to break it. When I poured water, the cabbage caught on the cutting board. Cabbage is very hot, so be careful. The cabbage patch is thick, so I cut a piece from it. Put the cabbage flat, put the fried meat on the dough, roll it up slowly, fold the leaves on both sides to the middle when it is rolled to the leaves, seal the mouths on both sides, and then continue to roll. Finally, let it be done at the bottom, put it on a plate, boil water in a large pot, open it, put it in and steam for 8- 10 minutes, and some soup will be steamed.
A light cheesecake
1. Milk 240ML2. Yogurt 280ML3. 300 grams of cheese. Sugar 160g 5. Corn flour 75g 6.3 egg white 7. Lemon juice 1/2 teaspoons 8. Custard powder 5g 1. Prepare 3 egg whites 2. Add 1/4 parts. )
1. Cut the cheese into small pieces and let it stand at room temperature. Step 2 walk away. 3. add yogurt. 4. add milk. 5. Add lemon juice. 6. Use lemon crumbs. 7. Add lemon crumbs and custard powder. 8. Sieve the corn flour and add 9. Add the beaten egg whites three times. Gently turn the bottom and mix well.
1. Melt chocolate. 3. Draw two circles on the cake paste. 4. Draw a line to the center.
1. Add water to the baking tray and preheat the oven. 2. Water bath method, 200 degrees, 15 minutes, 150 degrees, 35 minutes. 3. After cooling, put it in the refrigerator for 4 hours ... 0K!
Ginger milk curd
Milk, ginger, sugar and cocoa powder.
First, peel and wash the ginger, cut it into small pieces, and squeeze out the ginger juice with a garlic press. Pour into the bowl according to the ratio of two spoonfuls per small bowl. Add sugar to the milk (more sugar, otherwise the ginger juice will be too spicy), bring to a boil, turn off the fire and stir clockwise several times until the temperature reaches about 70 degrees. Immediately pour the milk into the bowl with ginger juice. Cover it, and after three or four minutes, open it, and you will find that the milk has magically solidified. Sprinkle some cocoa powder on ginger juice and eat a bowl. It's really warm and energetic. Drinking ginger juice in this hot and cold season can also prevent colds.
Sauté ed pumpkin with salted egg yolk
Sliced pumpkin is half a catty, salted duck egg yolk is four, dry red wine is two spoonfuls, onion is two, chicken essence is one teaspoon, and salt is appropriate. Add dry red wine to duck egg yolk. Steam in a steamer with high fire for five minutes. Take it out and grind it into mud with a stainless steel spoon while it is hot. Heat the oil in the pot to 50% heat, add onion and stir fry until fragrant, then add pumpkin slices, add some salt and stir fry over medium heat. Stir-fry pumpkin slices until they are soft and crisp, and pour in duck egg yolk and chicken essence. Stir-fry until the pumpkin slices are evenly coated with salted egg yolk, and then serve.
Fried pork slices with black fungus and water bamboo
Pork tenderloin, water bamboo, fungus, chives, dried peppers, about twenty peppers, two tablespoons of starch, salt and monosodium glutamate.
Slice pork, take two-thirds of starch and appropriate amount of salt and mix well to taste; Cut the water bamboo with an oblique knife; Auricularia auricula tears small pieces; Cut the onion into inches; Add three tablespoons of water and proper amount of monosodium glutamate to the remaining one-third starch to make juice. Put the wok on the fire and it will burn very hot. Add oil and burn 40%. Then put the dried pepper and pepper into a wok and fry until the surface turns white. Take the sliced meat to one side of the pot or take it out, then pour in the water bamboo and fungus, add salt and stir fry for about one minute. After thickening, stir-fry the shallots evenly, then take them out of the pan and put them on a plate.
Fried black fungus shutter
Ingredients: Auricularia auricula, venetian blinds, red and green pepper, a small piece of ginger, starch, salt and monosodium glutamate. Shredded auricularia auricula, shredded venetian blinds, sliced red and green peppers, monosodium glutamate and a tablespoon of starch to make sauce. Add water to the pot to boil, then pour in black fungus and shredded red green pepper, and scoop up cold water for later use. Add water to the pot, bring to a boil, pour in Venice silk, and quickly take it out for use. Put a little oil in the pot and heat it to 80%, then pour in ginger slices and stir-fry until fragrant. Add all the ingredients and stir-fry for about two minutes. Thicken, shovel evenly, and take out the pot.
Honey sweet potato
500g of sweet potato with red heart, jujube and honey 100g, 50g of rock sugar and 500g of vegetable oil are washed and peeled, and then cut into squares and then cut into pigeon eggs shapes respectively; Wash the red dates, remove the core and cut into pieces. Heat the wok, put oil on it, stir-fry the sweet potatoes and drain the oil. Remove the oil from the wok, bring it to a boil with high fire, add 300g of clear water, add crystal sugar to bring it to a boil, add the oiled sweet potato, cook until the juice is thick, add honey, sprinkle with jujube powder, stir well, cook for 5 minutes, and serve.
Vietnam spring rolls DIY
Preparation materials: several pancake skins (as many as you want), cooked shredded auricularia, cooked pork belly, cooked shrimps, tender leeks, cooked rice noodles, cooked shredded mushrooms, shredded coriander and shredded onion (you can also choose your favorite vegetables).
▲ Pork belly is cut into a piece about 0.5 cm thick, and two pieces of spring rolls are prepared. ▲ Cut the shrimp in half and use half shrimp for each spring roll. ▲ Soften the pork in hot water ▲ Put the rice flour, cooked shredded mushrooms, coriander, shredded onion and cooked shredded fungus into one end of the pancake skin and roll it up.
▲ Add the cooked pork belly, tender leek and cooked shrimp in turn and roll them up in turn.
Grilled shrimp with garlic and cream cheese
Wash the shrimp, cut off the whiskers and cut it open from the back. One is to remove the mud intestines, and the other is to facilitate tasting when pickling. Marinate the shrimp with salt and pepper for 15 minutes, take a piece of tin foil, first coat it with butter and garlic, and code the shrimp. Then sprinkle with cheese and wrap the shrimp in tin foil. Preheat the oven at 200 degrees for 20 minutes. It has a strong cheese smell. ......
White Christmas
Ingredients: broccoli 1, appropriate amount of cooked fish, 4 pieces of egg white 1. First, blanch broccoli in boiling water and drain. Second, the cooked fish is seasoned with a little salt and pepper. Third, the egg white is scattered and seasoned. After adding fish, stir-fry minced garlic and broccoli. Second, heat the oil and pour in the egg white fish. Then stir fry gently until the egg white is half solidified.
Sweet pea green
1. Add a little water to the agar and heat it to melt. 2. Chop the fresh peas and filter them into pea paste with a metal mesh. 3. After the hot pan is oiled and lubricated, stir-fry the pea sauce, gradually add sugar, stir-fry until it is thick enough to be piled up, add agar water to stir-fry, pour it into a dish with plastic wrap, scrape it flat and cover it with plastic wrap, and put it in the refrigerator for cold storage and shaping. Cut it into small pieces when eating.
Caramel milk pudding
Ingredients: Nissin milk pudding powder, 1 box of fresh milk, 2 boxes (***400cc), 1 egg (egg yolk only).
Practice: 1. There is prepared syrup in the pudding material and poured into the bottom of the forming container (I used a small cup). 2. Mix the milk, egg yolk and pudding powder in a small pot and stir well with a blender. 3. Heat the mixed materials, and then cook them with low fire for 1 min, while stirring constantly. 4. After cooking, pour it into a container filled with syrup and let it cool slightly. 5. put it in the refrigerator for more than 1 hour, and you're done.
Yi Xue Hongsha
1. Materials and tools: 3 egg whites, 2 spoons of bean paste stuffing, 2 spoons of flour and corn flour (sieved evenly with a sieve), electric egg beater, and appropriate amount of young sugar (used for face-lifting). 2. Cut the bean paste into small pieces and knead it into a circle, not too big. 3. Put the protein in a deep container, and send it at medium and high speed in electric egg beater (note that the container can't have a trace of water and oil, otherwise the protein can't be sent). 4. Put the egg whites in hard foam, such as ice cream. 5. Stir the flour and corn flour gently and quickly to form a protein batter. 6. Fill the protein batter with a spoon and push the bean paste in. 7. Fry the small "snowball" with warm oil until the surface is golden and stand up. Sprinkle with sugar
The whole process of Korean sushi making
First, mix the steamed rice with sesame oil and sesame seeds. Put it aside! ! Start preparing the core of sushi! Shred carrots, cucumbers, Korean radishes, ham, spread egg cakes into shreds, and fry them in oil for later use! ! The yellow one is Korean radish! Prepare laver again! ! I started to put rice on seaweed, and I put more than half of it. It's not over yet! Then put some in every dish! Then start rolling, roll it tighter, and wipe some water at the joint, so that it sticks more firmly! ! Then roll it again with a small bamboo curtain, which can be tighter and rounder! !
Emerald pearl
Ingredients: cucumber, minced pork, horseshoe, carrot, coriander and broth. 1. Wash and peel the cucumber, cut it into sections (about 4 ~ 5cm long), and remove the core for later use. 2. Wash and peel the horseshoe, pat it flat and chop it, and chop the carrot. 3. Add water chestnut, an egg, pepper, sesame oil, chicken essence and a proper amount of salt into the minced pork and mix well until the glue is a little sticky. 4. Fill the cucumber with meat stuffing, and then put some carrot powder and a coriander leaf on it (gently press! So that the meat sauce can stick together. After the broth is boiled, put it in a cucumber bowl and cook for about 20 minutes, add salt to taste, and sprinkle with chopped coriander after taking out the pot. 6, very refreshing soup!
Lucky and easy to pick.
Ingredients: white radish, crab meat strips, leeks, chicken soup, starch and white pepper. It's best to choose a bigger white radish. The radish is washed and cut into rectangles with appropriate size, and then cut into thin slices with a thickness of 0.2~0.3 cm. Marinate the radish slices with salt for about 10 minutes, which makes it easier to soften the radish slices slightly. Slice the crab meat strips slightly longer than the radish slices, mainly taking one radish, one crab meat and one leek leaf.
Roll crab meat strips with radish slices. Show some crab meat evenly left and right. Wrap radish rolls with leek leaves. Leek leaves are wrapped around radish rolls twice.
Tie a knot at the back. Tie a knot to fix it, and cut off the extra leek leaves, leaving about 0.4~0.5 cm. I haven't cut them off yet!
The radish and crab meat roll in front. After all the rolls of radish and crab meat are made, put them in a pot and steam for about 10 minutes. Season the chicken soup with a little white pepper and salt, and thicken it with starch after boiling. If there is no chicken soup, add chicken essence instead of radish and crab rolls with clear water, steam it, and pour the sauce on it. Eating New Year's Eve is lucky, which can make you lucky all the year round!
Assorted sweet dumplings
Ingredients: 250g glutinous rice balls, red beans 120g, 60g peanuts, a little longan meat, 0/8 cups water/kloc-0, and a little sugar.
1. Soak red beans in water until soft, and then wash them for later use. 2. Add 12 cup of water to red beans and cook until cooked. 3. Put peanuts, longan meat and sugar into the pot together. 4. Boil them with 6 cups of clear water, and cook jiaozi until soft. 5. Put the cooked jiaozi into the red bean soup.