Eating is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind.
Whether it is a wanderer who is lonely and wandering in a foreign land, a white-collar worker who is chased by the tense and urgent rhythm of life, or a little girl who is in pain because of the frustration of love, it seems that she only needs a hot delicacy, which instantly brings a warm current of warmth in the cold wind and cold rain.
Three meals of tea and rice, clothes of the four seasons. Together, they have created a place called home, people gather because of food, people do not disperse, home is there, fireworks in the world, and the flavor is always there. Next, I will share with you some home-cooked methods to make the home more flavorful!
Cumin lamb
Preparation of ingredients:
Leg of lamb, cumin, onion, ginger, shallot, soy sauce, starch, pepper, salt, garlic
The specific steps are as follows:
1. Slice the ginger, cut the green onion into sections, mince the garlic, wash and slice the leg of lamb, wash and cut the onion and set aside
2. Put the slices of meat into the marinade and add soy sauce pepper salt and minced garlic and stir to taste well and then add starch to stir and marinate for 3 hours
3. Add ginger slices, green onion, stir-fry in warm oil, then add onion and stir-fry to set aside
4. Stir-fry the marinated slices of meat in the pan on high heat until cooked until cooked, add the sautéed onion and sprinkle the cumin powder and stir-fry a few times to start the pot
5. When serving, add some white sesame seeds or green vegetables
Sauce bursts with pork belly
Ingredients: 3 pickled gourds, 1/2 carrot, 1 green onion, 4 or 5 cloves of garlic, 2 tbsp starch (stir well with water)
Sauce: 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, 2 spoons of soybean paste, 1 spoon of sugar (mix together and mix well)
method:
1. After all ingredients are washed, carrot slices, zucchini slices, garlic slices.
2. Add oil in the pot, heat the oil and then pour in the shallots, garlic and carrots and stir-fry until fragrant, then add the tillagus, continue to stir-fry for a minute or two, then pour in the mixed sauce and continue to stir-fry.
3. Then add chicken essence, salt, stir-fry evenly, add a small amount of water to the pot, heat the water to boil for one minute, pour in the water starch, and simmer the soup thick! Head out of the pot with a few drops of white vinegar and stir well to get out of the pot.
Honey sauce char siu bun
raw material:
Gluten flour, yeast, warm water, sugar, char siu pork, shiitake mushrooms, green onions, ginger, oyster sauce, starch, lard, peppercorns, dark soy sauce, baking powder.
1. Melt the yeast in warm water, let stand for 5 minutes, mix the sugar, baking powder and flour, pour the yeast water in and knead into a dough. Cover with a damp cloth and let it rise for 1 hour, and when it is ready, break open the dough to appear honeycomb-shaped. Add the lard and knead into a smooth dough. Relax for a quarter of an hour;
2. In a frying pan, stir-fry the shallots and ginger, peppercorns, cut the shiitake mushrooms into small cubes, sauté them in a sauté, pour the soy sauce and oyster sauce into the pot, pour the starch into the water and mix the starch into a thinner sauce. Pour into a pan. Stir with a spatula and simmer until it bubbles up. Set aside after cooling;
3. Cut the char siu into small cubes, stir well to form the filling, divide the dough into portions weighing about 50g, and roll out the dough with a rolling pin into a thick edge thin crust in the middle. Wrap in the right amount of filling, hold the dough in your left hand, thumb and index finger of your right hand, lift the dough with your middle finger, pinch it together, and press the dipping sauce in with your left thumb. Just close it;
4. Bring water to a boil in a pot, put the bun in and steam for 6-8 minutes over high heat.
Bean blossom crisp eel
method
1, put the appropriate amount of vegetable oil in the pot to heat, put in ginger rice, garlic rice, watercress sauce and pickled pepper sauce stir-fry, to add the appropriate amount of fresh soup to boil, boil for 5 minutes, filter out to get the red soup.
2: Put the bean blossoms in the casserole dish, drizzle a little wood ginger oil, and steam through the steaming cabinet. After taking it out, put the cooked lettuce slices in a casserole dish and set aside.
3, into the net pot mixed with red soup boiled, first pour the eel fillet into the simmering, fish out and put the bean blossoms on top, and then pour the red soup into it.
4: Heat the pot with a little oil, first fry the dried pepper and peppercorns until fragrant, then pour into the casserole dish, that is, good.
Friends who like good food, please pay attention to me, I have a variety of food you like here. Please share the delicious food with the people around us, so that we and the people around us can have the company of food every day and spend every day happily.