After the epidemic was released, the infection rate exceeded people's imagination. From the initial panic to the current ridicule, everyone is becoming more and more optimistic. So what should we eat after becoming a "sheep" to help our recovery? . Below, I will recommend several home-cooked dishes to you.
1. Cabbage and Tofu Pie
1. Blanch a piece of old tofu in boiling water for five minutes, and soak a handful of vermicelli in boiling water. Prepare 300g of medium-gluten flour that can be purchased in supermarkets. Pour in an appropriate amount of boiling water and stir it into a large flocculation. Knead it into a dough by hand until it is warm. Then roll it into a long strip on the cutting board. Divide it into equal-sized doughs with a scraper. Knead it again into a uniform and round small dough. Place it on a plate and brush with oil to let it rise for an hour.
2. Wash the cabbage leaves separately, dry them in advance and cut them into small pieces. Put them in a basin and marinate them with salt for ten minutes. Remove the tofu and cut it into cubes, put two eggs into a bowl, a little pepper, and mix evenly with chopsticks. Remove the vermicelli and chop it into pieces, add a little dark soy sauce to a plate and stir evenly. Chop a few cloves of garlic into mince, and chop the shallot into finely chopped green onions.
3. Heat oil in a pan, pour in , eggs, tofu, and stir-fry until slightly brown. Add vermicelli and stir-fry until fragrant. Add a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of pepper, an appropriate amount of salt and a spoonful of sesame oil. Stir-fry until fragrant. Remove and let cool. Squeeze out the water from the cabbage and pour it into a bowl, add the chopped green onion and stir evenly.
4. Flatten the dough, turn it around and flatten it into a thinner crust, add the fillings, wrap it up like a bun, and flatten it again. Preheat the pan, brush a layer of cooking oil, put in the cake base, brush another layer of cooking oil on the surface, and sear until the bottom is golden brown. Turn over, use medium and low heat to sear the whole process until both sides are golden brown, then remove from the pan and serve on a plate.
2. Fried shredded radish
1. Clean and peel the green radish , then cut into thin strips, put on a plate, add appropriate amount of salt and marinate for fifteen minutes. Peel half a carrot and cut into shreds. Remove the stems and fascia from the green pepper and cut into shreds with a diagonal knife. Cut the shallot into chopped green onions, peel the ginger and chop into minced ginger, slice a few cloves of garlic and chop into minced garlic, and cut the millet into rings. Cut another small piece of pork belly into shreds and set aside on a plate.
2. Rinse the shredded radish several times with clean water, drain and set aside for later use. Then heat the oil in a pan. When the oil is hot, add shredded pork belly and stir-fry to get the fat. Then pour in the small ingredients to bring out the aroma. Add some cooking wine and a little light soy sauce.
3. Pour in shredded green and carrots and stir-fry over high heat until soft, add an appropriate amount of salt to taste, a little sugar for freshness, monosodium glutamate and chicken essence. Add shredded green peppers and stir-fry until cooked. Add some oyster sauce, a few drops of balsamic vinegar, and a few drops of scallion oil to add flavor, stir-fry twice, and then take it out of the pan and serve it on a plate.
3. Carrot Cake
1. Peel one carrot first, remove the head and tail, cut into thin strips with a knife, boil water in a pot, add a spoonful of salt, a spoonful of cooking oil, blanch the shredded radish in the pot for 20 seconds, drain it, put it in cold water to cool, squeeze out the water again, shake it up and chop it in a bowl for later use.
2. Add two grams of baking soda , a handful of chopped green onions, then two spoons of potato starch, a little salt and stir evenly. Add a spoonful of cornmeal, stir until it becomes flocculent, and knead it into a dough of moderate hardness.
3. Take a small piece of the palm and press it into a round shape, forming a shuttle shape. Next, brush the pan with oil, put in the cake base, spray cooking oil on the surface, cover and fry for two minutes, add half a bowl of flour water, cover with the cover to collect the juice.
