(CCTV Finance "Go Home for Dinner") The rain has arrived, and the spring is fresh! It is said that "from time to time do not eat" in the rainy season, how to eat?
When it comes to spring freshness, I have to mention these green leafy vegetables, of which the cabbage is the first fresh. "When going around the wheat field to seek wild grass, strong for the monk's house to cook mountain soup" Since ancient times, during the rainy season, the cabbage must be indispensable.
Hu Yuling, a kitchen master, will use the cabbage to make a crystal shrimp ball, and also use the spring shoots to make a spring shoot roast meat; special chef Wang Genzhang, also used the spring shoots, plus lettuce, to a wine-flavored double bamboo shoot roast crucian carp!
In the rainy season, eat delicious and nutritious!
<b>Kitchen master - Hu Yuling</b>
<b>Crystal shrimp balls with cabbage, roasted pork with spring shoots</b>
Before our kitchen came a lot of housekeeping big sisters, made a lot of gold medal housekeeping dishes. Sister Hu, who came today, is a home economics training teacher, and she also brought her kitchen magic - liquor.
<b>Liquor to fishy:</b> when there is a fishy smell of fish and shrimp on the hand, pour the liquor in the palm of your hand, and scrub it to remove the fishy smell.
<b>Liquor to acidification:</b> If you accidentally put more vinegar in the dish, add white wine to reduce the sourness.
<b>The first dish, why is it a crystal shrimp ball? </b>
<b>Green enough: When the cabbage is</b> blanched, salt and oil are added to the boiling water to sterilize the green color.
<b>Optimal ratio:</b> 3:1 ratio of shrimp to cabbage.
<b>Wrapped in powder:</b> doughed shrimp balls, wrapped in powder, crystal clear. Cheng flour, also known as cheng noodles, wheat starch, is a kind of gluten-free flour, which can be used to make various snacks, such as shrimp dumplings, powdered fruits, intestinal flour and so on.
<b>The second dish, spring shoot roast meat, how to play the umami taste of spring shoots? </b>
1. Add salt blanched bamboo shoots to boiling water;
2. Hob block cutting method: 360 degrees cut three times, each turn 120 degrees, so that the cut bamboo shoots are heated evenly and more flavorful;
3. Spring shoots are fried until the golden brown burnt edges.
Mix and stir the shrimp puree and chopped cabbage, wrap it in powder, use the steaming gap, start the pot, spring shoots and pork belly into the pot, cook like braised pork, two rainy delicacies, here we come!
<b>Crystal shrimp balls with cabbage</b>
Ingredients: shrimp Egg Cabbage Carrot Ginger Corn Starch Starch Salt Pepper Oil
method:
1, add salt and oil to boiling water, put in the cabbage, blanch the water and fish out the cold chopped, set aside;
2: Slice the shrimp into shrimp puree, chop with the back of a knife until the gum starts, add salt, pepper, egg white, ginger and corn starch;
3, shrimp puree stir well, add one-third of the shrimp puree amount of chopped cabbage (i.e. shrimp: cabbage = 3:1);
4, stir well, dough into shrimp balls, wrap well in powder, put in a plate with carrot slices;
5: After the water is boiled, put it in the steamer, steam for 8 minutes, turn off the heat and simmer for 30 seconds, put it out and eat.
<b>Spring shoots roast meat</b>
Ingredients: pork belly spring shoots chives ginger salt rock sugar cooking wine old soy sauce oil
1, add salt to boiling water, put in spring shoots, blanch the water and fish out, cut into hob pieces, set aside;
2, spring shoots into the frying pan, fry out the golden burnt edge, fish out and set aside;
3, pork belly cut into pieces, cold water into the pot, change color and fish out for later;
4: Pour oil into a wok, add pork belly, sauté the grease, add chives and ginger slices;
5, after stir-frying, cook the cooking wine, add the soy sauce, pour boiling water;
6: Add salt and rock sugar, cook on high heat for 20 minutes, and add spring shoots;
7: Simmer until the soup is dry, put on a plate and serve.
<b>Special Chef - Wang Genzhang</b>
<b>Grilled crucian carp with wine-scented double shoots</b>
Sister Hu used spring shoots, in fact, the lettuce in the spring is also particularly fresh. Chef Wang uses both kinds of bamboo shoots to cook delicious crucian carp.
<b>Crucian carp is delicious, go fishy key :</b>
1. The black membrane of crucian carp internal organs should be cleaned;
2. Add 1 part sugar and 2 parts white wine to marinate.
<b>"Home to Eat" exclusive secret recipe revealed! </b><b>Dot map collection ↓</b>
<b>Chefs handle spring shoots differently from the masters: the spring shoots</b> are first cut into hob pieces, then soaked in cold water for a while, and then blanched in boiling water to fish out, which can more effectively remove the astringency of the spring shoots, blanch them and fry them.
Crucian carp is oiled after being refrigerated and marinated with sugar and white wine, spring shoots are also oiled, lettuce is blanched in water, and is fired with flower carving wine, and during the rainy season, the three umami flavors are fused together by the aroma of wine.
Ingredients: crucian carp lettuce spring shoots Green onion Ginger Garlic Pepper starch Sugar Pepper salt Liquor Flower carving wine Sauce wine Oil
1, crucian carp clean up, both sides changed to flower knives;
2, crucian carp with 2 parts of white wine, 1 part of sugar, appropriate amount of pepper and salt, grasp well;
3: Continue to add slices of green onion, ginger slices, ginger water and peppercorns, seal with plastic wrap and refrigerate for 15 minutes;
4, spring shoots cut hob pieces, soak in cold water for a while, put in boiling water blanched water to fish out, after frying, fish out for later;
5, lettuce cut into hob pieces, blanch the water with boiling water for about 5 seconds, fish out and set aside;
6, marinated crucian carp, control the moisture, fry on high heat until golden brown, fish out and set aside;
7: Pour oil into a wok, sauté chives, slices of ginger and garlic, and cook them with carved wine;
8: Pour boiling water, add crucian carp and season with salt, pepper and sugar;
9: Add peppercorns and soy sauce, cover the pot and simmer for 10 minutes;
10: Add lettuce and spring shoots, cook for another 8 minutes over low heat, put the crucian carp on the plate, and set aside the two kinds of bamboo shoots;
11, leave the soup in the pot, water starch, put in two kinds of bamboo shoots, drizzle with hot oil;
12: Pour the soup and bamboo shoots on the crucian carp and serve.
Mustard shrimp balls are served, fresh and fragrant and highly nutritious
Spring shoot roast meat is full of flavor, delicious rice is very tasty
Wine-flavored double bamboo shoots roasted crucian carp, fresh and refreshing and more delicious
Spring fresh food is eaten during the rainy season, and the seasonal food tastes wonderful
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