Make cooking more happy, let people who can't cook do it, let people who can cook do it, and cook with the most important people.
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.
Yu eating, Chinese have too much to say. Back in the distant past, we have heard that "the people take food as heaven.". Until now, "China on the tip of the tongue" is a household name. What we pin on food is not only the enjoyment of the taste buds, but sometimes more of the memories brought by the taste. And the food itself also carries the most rustic and powerful healing effect.
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!
<h1 class= "pgc-h-center-line" > features stewed pot fish</h1>
Ingredients: grass carp, salt, cooking wine, ginger slices, green onion knots, ginger slices, garlic slices, bean paste, rice dumpling chili pepper, fresh soup, salt, sugar, soy sauce, aged vinegar, cooking wine, chicken essence
method:
1. After slaughtering and curing the grass carp, cut off the fins and cut the knife along the back bone of the fish to make the fish flat (but the fish is connected on the back), and then cut the knife on both sides of the fish, add salt, cooking wine, ginger slices and green onions to be fried.
2. When the oil is 60% hot in the net pot, fry the marinated grass carp thoroughly, remove the oil.
3. Leave the bottom oil in the pot, put ginger slices, garlic slices, watercress paste and rice chili peppers, stir-fry the aroma and then mix in the appropriate amount of fresh soup, add salt, sugar, soy sauce, aged vinegar and cooking wine to adjust the taste. When the flavor is boiled, the residue is removed, the grass carp is added, and the heat is reduced to low heat until the fish is flavored and the juice in the pot is dry, then add chicken essence to the pot and plate.
<h1 class="pgc-h-center-line" > vanilla beer duck</h1>
method
1. Prepare the large ingredients
2. Sauté in a small amount of oil until fragrant
3. Put down the duck and fry well, change color, and then add salt
4. Change to a small cooking pot, put down the beer, cook on high heat for 5 minutes, low heat for 40 minutes
5. In the middle, take the chopsticks to turn over, one is to better taste, and the other is to prevent the pot from burning.
6. When it is time to come out of the pot, keep some soup
7. Change the cauldron, put some oil, add dried chili, ginger, garlic, stir-fry until fragrant
8. After that, put the duck, soy sauce, pepper and collect the juice
9. Finally put down burmese vanilla, chicken powder.
10. Out of the pot
<h1 class= "pgc-h-center-line" > double sea stew</h1>
1. 200 grams of cooked squid, change the knife to a length of 6 cm, 2 cm wide oblique blade, and cut into a strip of sea cucumber together with 150 grams of sea cucumber into a pot and quickly rinse the water and set aside.
2. Heat 30 grams of shallot oil in a pan, fry the shallots in 6 white sections to bring out the aroma, and then remove them for use when the shallots turn golden brown.
3. In the shallot oil under the garlic 15 grams, ginger slices 5 grams of sautéed, mix in oyster sauce 30 grams stir-fry well, add 500 grams of broth, drizzle cooking wine 10 grams, under the water of the sea cucumber strips, squid fillets boiled, add fried green onion and 6 grams of soy sauce, dark soy sauce 4 grams, salt 2 grams, white pepper powder 1 gram, the soup into a sauce red, simmer for 3 minutes, under the small heat 5 segments, add 4 grams of monosodium glutamate, sugar 2 grams, high heat until the soup is thick, after the soup can be served
<h1 class= "pgc-h-center-line" > dry-roasted winter shoots</h1>
Ingredients: fresh winter shoots, squeezed vegetables, soy sauce, sugar, rice wine, pepper, chicken powder, minced ginger, sesame oil
1. Remove the roots and skin of the winter shoots, cut and wash them, put them in a pot, add cold water, cook for about 20 minutes, remove them, rinse with cool water and set aside.
2. Break the winter shoots in two and cut them into a watermelon shape along the bamboo shoots like a watermelon; Chop the squeezed vegetables into minced pieces.
3. Fry the prepared winter shoots in a 70% hot frying pan until the hair is dry and the corners are red.
4. Heat the wok, put the sesame oil to heat up, add ginger and stir-fry, then add the minced vegetables and stir-fry slightly, under the winter shoots, soy sauce, cooking wine, pepper, sugar, chicken powder and a small amount of water, continue to stir-fry, until the soup will be exhausted, the squeezed vegetables can be attached to the winter shoots.