First treasure duck meat: Recommended recipe beer duck
delicious beer duck that can't even let the soup go. It's spicy and satisfying, with a faint aroma of wine, super delicious.
Ingredients: duck, beer, green and red peppers, garlic, star anise, pepper, dried chili
Method:
1. After processing the duck meat, chop it into pieces, put it in cold water and put it in a pot, blanch it in water, then remove it and set aside
2. Heat oil in the pot, add minced garlic and a spoonful of bean paste and stir-fry, then add star anise, pepper and dried chili
3. Pour in duck meat and stir-fry, then add a spoonful of dark soy sauce and two spoonfuls of light soy sauce to continue stir-frying evenly
4. Pour a bottle of 500 ml of beer, add an appropriate amount of water to cover the duck meat, turn to low heat and cook for an hour. After the duck meat is stewed and stewed, add appropriate amount of salt to season according to personal taste, then add green and red peppers to stir-fry the juice
Second treasure persimmon: Recommended recipe Persimmon cake
Ingredients: soft persimmons, sugar, walnuts, peanuts, sesame , green and red shredded , yellow cinnamon sauce or osmanthus sauce , flour
Method:
1. Remove the skin and stems of the persimmon, put it in a bowl, and stir evenly.
2. Add flour in batches, stir into a soft dough, knead well, and wake up for 10 minutes.
3. Bake and grind walnuts and peanuts and sesame seeds, put them in a bowl, add white sugar, green and red shreds, osmanthus sauce or yellow cinnamon sauce, stir well and set aside.
4. Apply flour on your hands, place the dough on the chopping board and knead it evenly, pull it into small dough, flatten it, wrap it in the filling, gather it with the tiger's mouth, tighten the mouth, and organize it into a cake shape. Finished in turn.
5. Heat the oil in the pan, add more oil in the pan, heat the oil and put the cake embryos into the pan, fry them over medium-low heat, turn them over, and both sides are browned (about 5 minutes) and then leave the pan.
6. I used persimmons from my hometown. They have a lot of moisture and no cores. Mix them a little and mix them evenly. If the persimmon you bought has cores and has small moisture, you should remove the cores and put them in the cooking machine and stir well. The filling can be adjusted according to personal preferences, such as rose filling , bean paste filling, black sesame filling, etc. The noodles must be soft. If the skin is hard, the skin is too hard and not delicious. The moisture content of persimmons in each family is different, so this cannot be measured.
3rd treasure Radish : Recommended recipe Carrot roasted pork ribs
In this era when carrots can be eaten all seasons, the seasonal nature of carrots may not be so obvious, but every time I eat Carrot roasted pork ribs , the happiness is still the same as when I was a child.
Method:
1. Blanch the ribs and wash them (under cold water, add ginger and cooking wine to boil it and make it bleed)
2. Cut the garlic sprouts into sections, cut the carrots into pieces, peel a head of garlic, prepare spices (two bay leaves, a small piece of cinnamon, two star anise, a small pinch of pepper, and a few dried peppers into pieces)
3. Heat the pan, pour oil, heat the pan and cool the oil into the pan, stir-fry until the surface is slightly yellow and stir-fry it out, shovel the ribs to the side, add a few rock sugar in the oil, stir-fry, stir-fry until the surface is slightly yellow, stir-fry the ribs, shovel the ribs to the side, add a few rock sugar in the oil, stir-fry, stir-fry until the ribs are slightly yellow, stir-fry until the ribs are slightly yellow, stir-fry, shovel the ribs to the side, add a few rock sugar in the oil, stir-fry Then stir-fry the ribs evenly and color
4. Scratch the ribs aside again, add bean paste in the oil and stir-fry red oil, then stir-fry the ribs evenly, add spices and garlic, stir-fry, add boiling water and override the ribs
5. Seasoning: one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of dark soy sauce (try the taste, add some salt if it is lighter)
6. Turn the water into a pressure cooker for medium heat for 8 minutes. The pressure cooker can be opened and pour in the carrots, cook for 10-15 minutes, and cook until the carrots are Until it is soft and rotten, pour in the garlic sprouts, cook for 2 minutes and then it will be cooked.
The fourth treasure taro: Recommended recipe Taro fragrant pumpkin stew
fresh milk taro pumpkin made with children's favorite taro and pumpkin, which is a hundred times better than the butter mushroom soup in Western restaurants. The taro pumpkin stew made with milk is added with mushrooms. It is particularly fragrant, rich in milk and soft and glutinous. It is not enough for me to drink two big bowls by myself.
Ingredients: taro, pumpkin, milk , Dried mushrooms, salt, minced garlic and chopped green onion
Method:
1. Soak the dried mushrooms in advance, peel and cut the pumpkin and taro into pieces
2. Heat a little oil in the pot, pour in minced garlic and mushrooms, stir-fry for a while, stir-fry for a while, add 2 bowls of water and boil, boil until the taro is soft and glutinous, add a little salt, season, pour in appropriate amount of milk and boil again, sprinkle with chopped green onion.
The fifth treasure beef: Recommended recipe: Boiled beef in spicy water
Boiled beef in spicy water with tofu, it is really spicy and satisfying and served. It tastes so delicious that you can't stop. You can do the side dishes according to your preferences!
Ingredients: beef, tofu, bean sprouts, tofu skin, enoki mushrooms, egg white, cooking wine, starch, ginger, green onion, garlic, pepper, bean paste, hot pot base , light soy sauce, oyster sauce, salt, sugar, chili powder, white sesame
Method:
1, slice the beef, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of starch, a spoonful of starch, a piece of beef, a piece of beef slice, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of starch, a piece of one Grab the egg white well, add a spoonful of cooking oil and marinate for 15 minutes
2. Add green onion, ginger, minced garlic and pepper to stir-fry, add a spoonful of bean paste and hot pot base to stir-fry red oil, add an appropriate amount of water, add two spoonfuls of light soy sauce, one spoonful of oyster sauce, half a spoonful of salt and sugar, and then remove the residue
3. Add enoki mushrooms, tofu skin, and bean sprouts, cook and take it out and spread it on the bottom of the bowl, then add tofu and beef for three minutes and then put on the plate, add minced garlic, chopped green onion, chili powder , drizzle white sesame seeds with hot oil
The sixth treasure apple: recommended recipe Apple chicken breast
Ingredients: apple, chicken breast, green pepper, green onion, garlic, millet spicy
seasoning: marinated chicken (black pepper, chili powder, pepper powder, oil, a little oyster sauce, dark soy sauce, light soy sauce, cooking wine) add a little chicken essence and a little salt and tomato sauce
Method:
1, cut the ingredients into pieces, marinate the chicken for about 10 minutes
2, heat the oil and add the chicken to the spicy fried pan, add the chicken, add the apple, green pepper
3, stir-fry evenly and add appropriate amount of tomato sauce before leaving the pan, it is not greasy at all, the apple is sweet and sour, the chicken is tender and delicious, wrapped in a thick soup , so awesome
The Seventh Treasure Lily: Recommended recipes: Fried lily of broad beans
Ingredients: broad beans, lilies, chopped green onion
Method:
1, wash broad beans and lilies, and use kitchen paper to control moisture. (I used the broad beans frozen and preserved before. It is recommended to use fresh ones. I don’t know how to fry .)
2. Heat the oil in the pot in medium heat (it’s better with scallion oil), stir-fry lilies and broad beans, add salt and a little water, cover and simmer for a few minutes. The gaps in the broad beans are good, or pick up one and taste it, and it’s good if they are soft. Sprinkle some chopped green onion out of the pot.
3. I am a bean lover. The fragrance of broad beans and the sweet lilies are very nasty, and the method is quite simple.
8th treasure yam : Recommended recipes Chestnut yam stewed chicken soup
The weather is getting colder, and a pot of chestnut yam nutritional chicken soup is fresh and sweet, the chicken is tender, the chestnut is soft, glutinous and fragrant, you can try it too
Ingredients: Qingyuan chicken , chestnut, yam, red dates, wolfberry, onion and ginger.
Method:
1. Chop the chicken in small pieces, add cold water to the pot, add onion, ginger, cooking wine, blanch it, remove it and wash it.
2. Pour a little oil in the pot, stir-fry the scallion and ginger, stir-fry the chicken, add appropriate amount of hot water and simmer for 20 minutes.
3. Add chestnuts, yam, red dates, and wolfberry for another 15 minutes, add salt to season before serving. Chestnut is rich in vitamins and trace elements, rich in nutrients, and is extremely stewed.
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