Hearing that cooks who enjoy eating are popular, simple main food + main course have been enough to eat for one day
Life is like savoring gourmet food, it always needs to go through the fumigation and roasting of time, the aroma will gradually mature, and the harvest always needs to be immersed in diligent water to steam, to simmer, to cook, so that it will leave nutritional value in the heart. Foodie, dedicated to recommending quality food to everyone, so that everyone can make delicious food. Strengthen physical exercise, supplement nutrients, ensure sufficient sleep and rest, to enhance resistance.
Homemade Small Preserved Vegetables
Ingredients: Chicken wings several, eggs 5, tofu 1 piece, beer appropriate, old soy sauce appropriate, red sugar appropriate, ginger slices appropriate, starch appropriate, fragrant leaves appropriate, star anise appropriate, cinnamon appropriate, peppercorns appropriate, red chili appropriate, salt appropriate.
Place the eggs in the egg cooker to cook until 7-8 minutes cooked, after cooking peel off the shell for later use.
In a hot pot, put in oil, pour in the eggs, cook until seven or eight minutes cooked, then peel off the shell.
On the chicken wings, draw two knives, convenient for seasoning.
Put the prepared tofu, eggs and chicken wings into the pot, then put in ginger slices, scallion segments, star anise, cinnamon, peppercorns, red chili and fragrant leaves.
Then add appropriate red sugar and fill with beer, then add a large spoonful of old soy sauce.
Boil over high heat, and scoop out the foam, turn to small fire, cover the pot to cook for thirty minutes.
Scoop out the cooked preserved vegetables into a bowl that can fill the ingredients, pour in some braising juice and soak for 2 hours or more, scoop out and slice and arrange.
Fresh shrimp potato balls
Ingredients: 1 large potato (200g), shrimp several. Accessories: scallion 1, garlic 2, milk 30g, starch 1 large spoon, dried chili 2, flower pepper 10, peanut butter appropriate. Seasoning: sugar a little, salt a little, soy sauce 1 large spoon, vinegar two spoons, scallion garlic powder half a spoon, black pepper powder half a spoon.
Wash and cut large potatoes into thick slices, shrimp remove the shrimp head and shrimp thread, shrimp tail shell.
Boil water in a pot, after boiling water put shrimp to blanch, after the shrimp changes color, take out and dry.
Steam water in a steamer, after boiling water put potatoes to steam mature, steamed potatoes peel and grind into potato puree.
Add milk, stir evenly with a spoon, add a little freshly ground black pepper powder, then add appropriate scallion garlic powder, according to personal taste add appropriate salt.
Then add appropriate starch, make the potato puree a little thicker, conducive to forming balls, use a spoon to stir evenly, use hands to grab, can form balls. Sufficient oil heat, when oil starts to produce small bubbles, put into potato shrimp.
After turning color, immediately take out and put on kitchen paper to absorb excess oil, scallion and garlic cut into minced, put into a clean small bowl add soy sauce, vinegar, sugar and salt, stir evenly, then add appropriate water starch to adjust.
Add appropriate oil to a pot, heat up and add flower pepper and chopped dried chili, after fragrant, scoop out the dried chili and flower pepper, fry into potato shrimp, pour in the adjusted sauce, medium heat flip until thick, add appropriate peanut butter.
Fresh Meat Bun
Ingredients: High-gluten flour 300g, water 180g, white sugar 5g, salt 2g, dry yeast 5g, white cabbage one-quarter, pork filling 300g, shrimp 50g, scallion 10g, ginger 10g, fragrant oil 15g, soy sauce 10g, liquor 5g, oil and salt a little.
Wash and dry the white cabbage, first cut into fine filaments, then cut into diced filaments, cut the white cabbage diced into a large container or pot, add appropriate salt, and stir evenly with a chopstick, and wait for the moisture to seep out of the white cabbage.
In another large container pour in the pork filling, pour in oil and fragrant oil, use chopsticks to stir in one direction, about 5 minutes the pork filling starts to become viscous and ready.
In the pork filling add scallion, ginger, soy sauce and liquor, continue to stir evenly in one direction, add shrimp segments and salt, wait for the white cabbage moisture to seep out about the same time, use hands to squeeze out the moisture, put the white cabbage into the pork filling.
In a heat-resistant bowl pour in water, in the microwave heat for 30 seconds. Use hands to test the water temperature, if the water temperature and hand temperature are similar, then add dried yeast, stir with a chopstick several times, add white sugar and salt to stir evenly, then add appropriate water starch to adjust.
Pour 1/3 of the flour into the water, stir evenly with a chopstick until the flour in the water is almost gone, pour in the remaining flour, stir evenly with a chopstick (do not stir until smooth), when the dough is still tied, cover with plastic wrap, use the defrost function (150W low wattage) heat for 30 seconds.
On the chopping board sprinkle a little flour, spread the dough on it, sprinkle a little flour to prevent sticking, cover with a baking paper, then cover with a towel. In a warm place ferment for 35 minutes (winter) / 10 minutes (summer).
After the first fermentation is complete, use three fingers to press down on the dough to discharge gas. Then knead the dough into smoothness, wrap into fillings to make buns.
Then pad with baking paper, put on a plate, cover with plastic wrap, use the defrost function (150W low wattage) heat for 30 seconds. In a warm place ferment for 15 minutes (winter) / 5 minutes (summer).
Put water in the pot, put the buns on the grate, cover with a lid, open the fire to steam. The time for the steaming of three-cornered eggplant and vegetables is 12 minutes, the time for the pork white cabbage shrimp filling is 15 minutes. Turn off the fire, wait for 5 minutes before opening the lid to take out.
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