6 Best Homemade Dishes, Fragrant and Delicious, Healthy and Flavorful, Making You Can't Stop Eating
Hello everyone, I am a food author, I will share some delicious home-cooked dishes with you. During the Spring Festival, family reunions and happy moments are inseparable from big fish and big meat. This fragrant and fresh Cucumber Roll not only has a good meaning, but it is also refreshing and delicious, adding a touch of freshness to greasy food.
Tuan Yuan Cucumber Roll
Cucumber 1 piece, gold needle fungus appropriate, soy sauce, vinegar, chili diced, sugar, garlic, vegetable oil. Method: Cucumber wash clean cut off both ends, use a knife to shave into thin long strips. Gold needle fungus cut off the roots, divide into small pieces, blanch in water to prepare. 2 cloves of garlic, chopped into minced garlic, add a spoonful of diced chili, boil a little vegetable oil to break the garlic minced garlic fragrance. (Those who like to eat spicy can add more chili oil) Add a spoonful of soy sauce, a spoonful of vinegar, a little salt, a little sugar, add chopped green onion, stir into a cold mixing sauce to use. (Seasoning adjust according to your own taste and ingredient quantity) Take a piece of cucumber slice, put a small amount of gold needle fungus, roll into roll, successively roll and arrange a circle, pour in the prepared sauce mixture, it's ready.
Fragrant and Spicy Minced Pork Steamed Tofu
Ingredients 25 grams of Sichuan doubanjiang (cut into a puree in advance); 400g of bean curd sticks (also called soft tofu, silk tofu); 50g of minced pork; 15g of soy sauce with extreme flavor; Green onion to taste; Ginger to taste; 1 small spoon of cornstarch; A little wine. Method 1. Tear the tofu off the outer shell of the tofu box, then gently press the tofu onto a cutting board, use a knife to cut open four small mouths at the bottom corners of the tofu. 2. Gently press the tofu to detach the tofu from the four sides of the tofu box, then gently take the box down, so that the soft tofu will be completely taken out. 3. Cut the soft tofu into slices of 0.5-0.8 about thick, then cut a knife in the middle. Use a knife to lift the tofu twice and place it in a deep dish, then gently press it with your hand, it will become neat and overlapping tofu slices. 4. Put the fat and lean minced pork into a bowl, add soy sauce and a little wine, mix evenly. 5. In a wok, pour in appropriate amount of vegetable oil, put minced pork to stir until changed color. 6. Push the minced pork to the edge of the wok, put the chopped Doubanjiang and green onion ginger minced garlic small fire stir out red oil. Then push the minced pork and Doubanjiang mix, add a little water to boil. 7. Put a little cornstarch in a little water, stir into a slurry and pour into the pot, stir the pot's Doubanjiang minced pork sauce into a thick sauce. Pour the cooked sauce into the tofu dish, into the steaming pot after the steam is full, turn off the fire, take out and sprinkle with green onion flowers.
Dry-Fried Green Beans
Dry-Fried Green Beans, usually need to be fried in oil. Green beans fried in oil, not only exceed the heat value, but may also cause food poisoning. The suggestion is to use microwave to heat green beans 1-2 minutes, then add a little oil, and stir-fry with seasoning, minced pork together. Similar dishes: Dry-Fried Green Beans, Dry-Fried Pea Flowers, Dry-Fried Tofu Skin, Tiger Skin Pepper
(Coupled Fish Head)
Method 1. Wash the fish head, cut in half, fish head connected back, mash the chopped red peppers, green onion chopped, ginger diced, garlic half a small minced. 2. Then put the fish head in a bowl, then smear with oil. 3. Sprinkle the fish head with chopped chili peppers, ginger, salt, fermented bean curd, wine. 4. In the pot, add water to boil, put the fish head together with the bowl into the pot to steam (about 10 minutes). 5. Spread chopped green onion and chopped green onion on the fish head, then steam for a minute. 6. Take the bowl out of the pot, then put the wok on the fire and pour oil until it's hot, scoop up and pour onto the fish head immediately.
Blooming Wealth – Cherry Radish Pickled
Ingredients Main Cherry radish 300g Soy sauce 3 spoons Rice vinegar 1 spoon Auxiliary ingredients Sesame oil 1 spoon Garlic minced to taste Small red pepper several Green onion flowers to taste Method: Cherry radish with skin, brush clean, peel and remove radish root, cut into two halves, on the surface cut a cross-shaped knife, do not cut through the bottom. All cherry radishes cut into good, put into a basin, add salt and 10 minutes. Drain the water from the marinated cherry radish, squeeze it forcefully, make the cherry radish more dry, it will be more flavorful when mixed. Cherry radish cut in half again, twist and flatten, let the cut flower shape be more obvious. Arrange it, starting from the outer edge, layer by layer, it's ready. Cherry radish is processed, let's make a sauce. 1: 1 ratio of soy sauce and cold water, add a little salt, add sesame oil and mix well. Heat the oil, put minced garlic and small red peppers to stir-fry. Pour in the soy sauce mixture, bring to a boil, let it cool slightly. Pour the prepared sauce onto the cherry radish, steam for a while, medium heat, open the lid to turn over and continue steaming, so it's more flavorful. When the cherry radish is fully mature, the sauce is almost evaporated, you can take it out. Best to pour the thick sauce in the pot on the cherry radish, sprinkle with a little green onion flowers. Little tips 1. Cherry peppers should be the same size, so they can be cooked evenly 2. Gold needle fungus, use carrot to fill the gap 3. When frying gold needle fungus, use small fire and turn it over, it's more flavorful
(Tiger Skin Gold Needle Fungus)
Main ingredients: Green chili peppers 6, Gold Needle Fungus 100g Auxiliary ingredients: Plant oil appropriate, salt appropriate, soy sauce 10g, oyster sauce 5g, garlic 2 cloves, red chili 50g, tomato paste 5g Method: 1. Remove the roots from the gold needle fungus, wash clean, then wash with salt water, and drain. 2. Wash 6 green chili peppers and cut into halves. 3. Scoop out the seeds from the middle of the chili peppers. 4. Put the drained gold needle fungus into the chili peppers, if there are too many gaps, use a hard vegetable stick to fill the gaps, so that the gold needle fungus connection is tight, so the gold needle fungus will not slip. 5. Chop garlic into minced garlic, chopped red chili, cut into small diced. 6. Start making seasoning sauce: Put chopped red chili, minced garlic into a bowl, add 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a little white sugar, a little salt, a little tomato paste, add a little water and mix well. 7. Heat the oil, pour in minced garlic and small red peppers to stir-fry. Pour in the soy sauce mixture, bring to a boil, let it cool slightly. Pour the prepared sauce onto the cherry radish, steam for a while, medium heat, open the lid to turn over and continue steaming, so it's more flavorful. When the cherry radish is fully mature, the sauce is almost evaporated, you can take it out. Best to pour the thick sauce in the pot on the cherry radish, sprinkle with a little green onion flowers. Little tips 1. Cherry peppers should be the same size, so they can be cooked evenly 2. Gold needle fungus, use carrot to fill the gaps 3. When frying gold needle fungus, use small fire and turn it over, it's more flavorful
