Today's guide: "Three dishes and one soup" body-building cooking, cook a table of chicken feet and papaya soup, full of vitality! There will be heavy snow tomorrow. Give your children more of these 4 dishes. Buy them no matter how expensive they are. Keep your body healthy and smart!
Cooking at home is not as greasy and unhealthy as eating out, but because modern people are busy, the color of the dishes does not change much, and you don’t know how to cook if you are too tired. In fact, you might as well make some changes with different seasonings to make the same ingredients different Distinctive characteristics of home cooking.
For example, the shrimp paste that Cantonese people like to use in cooking is often used in stir-fried dishes, seafood, pork and other dishes. The taste is salty and heavy, but it has a rich shrimp fragrance and slightly spicy flavor. It is especially popular in Guangzhou, Guangdong. It is famous for its shrimp paste and shrimp paste.
Steamed fresh squid with shrimp paste vermicelli, which is common in Guangdong home cooking, uses shrimp paste to increase the flavor and freshness. Then add vermicelli and steam it until it is cooked and delicious. The full seafood of the shrimp paste is absorbed into the vermicelli and pops out on the tip of the tongue. The spiciness is especially pungent.
shrimp paste steamed squid with vermicelli
Ingredients: 2
fresh squid, 1 bunch of vermicelli, 2 tablespoons of minced garlic, 2 slices of ginger
Seasoning: 1 teaspoon
shrimp paste, 1 teaspoon each of pepper, sugar, cornstarch , 1/2 teaspoon of Shaoxing wine
Method:
1. Soak the vermicelli in water until soft, wash the squid to remove the outer membrane and cut into circles.
2. Mix the squid and seasonings well, take a deep bowl and place the vermicelli on the bottom.
3. Method 2 Put the squid, minced garlic and ginger, and steam it in water for about 6 to 8 minutes.
And Cantonese cuisine is also the soy sauce that is the key to seasoning, which is the light soy sauce that we generally know.
is different from dark soy sauce, which is thick in color and is often used to color dishes. Light soy sauce (light soy sauce) has an extra sweetness, but the salty taste is heavier than dark soy sauce. Just a little bit is enough.
is made with light soy sauce when cooking dishes. It has a salty and sauce aroma, but still retains the color of the ingredients, so it is also one of the indispensable condiments.
is a novice in the kitchen, as long as you simply fry ayu filet with cream and season it with light soy sauce, you will have delicious and charming fresh fish on the table. The nutrition and deliciousness are not inferior. Fried fish filet with
sauce
Ingredients: 2 pieces of
fish filet, 10 grams of cream, a little bit of black pepper
Marinade: 2 teaspoons
light soy sauce, 1/2 teaspoon sugar, a little pepper, a little chili powder each 3z
1. Rinse the fish filet and dry it. Put the marinade on the fish and marinate for about 15 minutes.
2. Melt the butter in a hot pan, fry the fish filet until golden on both sides, season with crushed black pepper.
is a good recipe even for lazy dishes;
is full of nutritious carrots and enoki mushrooms, fried with light soy sauce until fragrant, then fry tofu until slightly charred, and eat with tofu. Not only is the color attractive, it is made of dietary fiber and soybeans. Rich in nutrients, it can be easily done in 5 minutes, and it can be served quickly.
Fried tofu with mushrooms and carrots
Ingredients: 1 box of
tofu, 100 grams of enoki mushrooms, 200 grams of shredded carrots, 2 slices of ginger, 1 tablespoon of light soy sauce
Method:
1. Cut off the roots of the enoki mushrooms, wash and drain. Rinse the tofu and cut into small pieces.
2. Put the tofu cubes in a hot oil pan and fry them over medium heat until golden.
3. Turn the tofu over and push to the side of the pot, and saute the ginger on the other side.
4. Put enoki mushrooms and shredded radish, stir-fry over medium-high heat, season with light soy sauce, and place on top of tofu.
Cantonese’s favorite stew can also be upgraded with cheap chicken feet.
adds papaya to increase enzymes, helps digestion, and also injects natural melon and fruit sweetness into the soup;
adds chicken feet rich in calcium and collagen, which is also regarded as a good soup for women to strengthen breasts Product. The
soup pays attention to putting the ingredients and cold water into the pot at the same time, and no seasoning during the cooking process. The flavor and essence of the ingredients are completely released to the soup base, so that the stew has a natural and sweet flavor. It is especially suitable for novices who are not good at cooking.
In the cold winter season, simmer a hot pot of warming up soup, drink it allShu Chang, all five senses are satisfied.
Papaya Chicken Feet Ribs Soup
Ingredients: 1 papaya
, 500 grams of ribs, 10 chicken feet, 4 liters of water, appropriate amount of salt
Method:
1. Peel the papaya, remove seeds and cut into large pieces. Wash the ribs and blanch them with boiling water, pick up and set aside.
2. Cut off the toenails of the chicken feet, boil it in boiling water and blanch it, and boil 4 liters of boiling water in a deep pot.
3. Put all the ingredients and cook on high heat for about 30 minutes, then turn to low heat and cook for about 2 hours. Season with a little salt before starting the pot.
