Simple Ingredients Cooking, Delicious and Nutritious, Flavorful and Not Greasy, Easy to Cook and Satisfy Appetite
Life is like savoring gourmet food, it always needs to be slowly matured through the smoke and fire of time, and the fragrance will gradually mature. Harvesting always needs diligent water to immerse, steam, and simmer, so that wisdom can leave nutrition in the heart. Foodie, is committed to recommending high-quality food to everyone, so that everyone can make food.
Steamed Gold Needle Mushrooms
Ingredients: Gold Needle Mushrooms, Meiji Fresh Flavor Juice, Sugar, Chili, Green Onion, Cooking Oil.
Take a bowl, pour in Meiji Fresh Flavor Juice, then add a little white sugar and stir evenly. Gold Needle Mushrooms, washed and dried, put into a plate. Steam a pot with a certain amount of water, after the water boils, put the gold needle mushrooms into the pot and steam for 5-7 minutes.
Homemade Fried Chicken Wings
Ingredients: Chicken Wings, Apple, Breadcrumbs, Spicy Chicken Wing Marinade, White Pepper, Red Wine.
Dip the chicken wings in water for a while, then wash and dry them. Use a toothpick to poke small holes in the chicken wings. Cold water into the pot, after boiling, cook for five minutes and then take them out, wash them clean and dry them. Add breadcrumbs and a little white pepper to crush. Dip the marinated chicken wings evenly with breadcrumbs, heat a certain amount of oil in the pot and fry at medium heat until light yellow, take them out and fry again until golden, take them out and use paper towels to absorb excess oil.
Signature Braised Eel
Ingredients: Eel, Garlic Chives, Red Chili, Ginger, Garlic, Yellow Wine, Red Oil Doubanjiang, Salt, Light Soy Sauce, White Sugar, Chicken Powder, Water Starch, Cooking Oil. Wash and cut the cooked eel into segments. Wash and cut the garlic chives into segments. Wash and cut the red chili into slices, ginger and garlic into minced. Cut the Doubanjiang finely.
Heat oil in the pot, add the eel and stir-fry until non-stick, then take it out. Add oil to the pot and add Doubanjiang, stir-fry until red oil comes out. Add ginger and garlic and stir-fry fragrant. Add garlic chives and red chili and stir-fry evenly.
Put in the eel segments, add light soy sauce, add a little water, boil for 2 minutes. Taste the flavor and add salt if needed, then add white sugar and chicken powder and stir-fry evenly over high heat. Drizzle with a thin, and stir-fry briefly to make it shiny.
Cantonese Style Salted Fish
Ingredients: Salted Fish, Bamboo Shoots, Green Onion, Ginger, Garlic, Cooking Oil, Soy Sauce, Rice Wine, Vinegar, Salt, Flavoring Agent.
Cut green onion, ginger, and garlic into slices. Cut bamboo shoots into slices. Cut the salted fish into segments. Heat a stir-fry pan with a suitable amount of oil and fry the fish segments until they are light yellow, then take them out. Add oil to the pot and add green onion, ginger, and garlic, and stir-fry until fragrant. Add bamboo shoots and rice wine, add a suitable amount of water and put the salted fish, vinegar, salt and flavoring agent into it, bring it to a boil and then simmer over low heat.
Wait for the fish to be cooked through, take it out and put it in a plate. Heat the juice until thick and pour it over the fish.
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