Autumn has come to a good season for health, learn these 4 home-cooked dishes to help nourish qi and blood, regulate the physique, and eat well without fire!
1. Stir-fried pork liver
Ingredients: pork liver, garlic sprouts, green pepper, pickled pepper, ginger, garlic, millet spicy, Lao Gan Ma, starch, cooking wine, light soy sauce, aged vinegar, oil, pepper, salt, sugar
Method:
1. Cut the pork liver into thin slices, add salt and water, soak for a few minutes, grab and wash the blood water, remove and drain.
2. Add cooking wine, salt, pepper, grasp well to taste, finally add starch to grasp well, and marinate for 10 minutes.
3. Seasoning sauce: 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, oyster sauce, pepper, salt, sugar, 1 teaspoon starch, stir well and set aside.
4. Heat the oil in the pot, add the pork liver and quickly disperse, and remove the discoloration from the heat immediately.
5. Heat the oil in the pot, add the pickled pepper, ginger, garlic, and millet to stir-fry until fragrant.
6. Add 1 spoon of Lao Gan Ma and green peppers, stir-fry until fragrant, pour in the pork liver, stir-fry evenly 7⃣ Pour in the juice, stir-fry for 10 seconds, pour in the green garlic sprouts, stir-fry the garlic fragrance, and put it on a plate!
2. Braised lamb
Ingredients: mutton, carrots, potatoes, green onion and ginger, dried chilies, Sichuan pepper, cinnamon, bay leaves, beer, red oil bean paste, cooking wine, light soy sauce, cumin powder, salt
Method:
1. Cut the lamb into cubes, and cut the carrots and potatoes into hob pieces. After the mutton is cleaned, put cold water into the pot, add green onions, ginger, cooking wine, peppercorns to remove the smell, boil over high heat, skim off the foam and take out the mutton.
2. Start the pot again, add an appropriate amount of oil, put the green onion and ginger slices and stir-fry until fragrant, add the mutton and stir-fry for a while, add 1 tablespoon of red oil bean paste, stir-fry evenly, then add cinnamon, bay leaves, dried chili pepper and Sichuan pepper, then add a spoonful of dark soy sauce and two spoons of light soy sauce, stir-fry and color.
3. Add a can of beer, two bowls of boiling water, boil over high heat, cover the lid and simmer over medium-low heat for 40 minutes ~ an hour, add carrots and potatoes, cover the pot and simmer for 15 minutes, add a small spoon of salt and cumin powder to taste, and finally sprinkle a little coriander!
3. Stir-fried duck blood with leeks
Ingredients: duck blood, leeks, ginger and garlic, pickled peppers
Method:
1. Cut the duck blood into pieces, cut the leeks into small pieces, and chop the ginger and garlic pickled peppers for later use.
2. Duck blood in a pot under cold water, add cooking wine and salt to blanch, and remove the water for later use one minute after boiling.
3. Pour oil into the pot, heat the oil, stir-fry the ginger and garlic pickled peppers, add 1 tablespoon of bean paste and fry the red oil, pour in the duck blood and stir-fry for one minute. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little chicken essence, stir-fry evenly, pour in leeks and fry until broken, add starch water to reduce the juice!
4. Tomato and egg scrambled beef
Ingredients: fresh beef, tomatoes, eggs, light soy sauce, oyster sauce, starch, pepper, oil, minced garlic, a pinch of sugar and salt
Method:
1. Cut the beef into thin slices, add light soy sauce, oyster sauce, starch and pepper, grasp and marinate for a while.
2. Wash the tomatoes and cut them into small pieces, beat the eggs and set aside.
3. Put a little oil in the pot, fry the minced garlic, add the tomato pieces and fry the juice until it becomes soft and rotten, and then slide the marinated beef slices into the pot one by one, change color and remove them.
4. Pour the egg liquid into the pot, stir-fry into small pieces, and finally pour the beef and eggs into the pot together, add a little sugar and salt to taste, and stir-fry evenly!
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