Today's guide: "Three Dishes and One Soup" Angels in white are hot, boiled in agaric and apricot juice pork rib soup to moisturize the lungs and improve immunity! In winter, I often eat these 4 dishes for my family to improve immunity and warm the heart and stomach. My family cooks them 3 times a week!
In this special period, all walks of life are tightening their nerves, especially the first-line medical staff, guarding everyone's health with professionalism and patience. It's hard work!
What ordinary people can do, in addition to wearing masks, washing hands frequently, and reducing access to public places, diet is more or less helpful for epidemic prevention. Foods such as white fungus, almonds, and yam are like delicious "White Angels" , Protect your health on the table.
In fact, eating spicy food can help the metabolism, can remove dampness and detoxification, Sichuan cuisine is more spicy, that is, the ancestors evolved eating habits to fight the local humid climate.
From this point of view, it is not nonsense that cooking with Sichuan-style techniques can help boost immunity, and Sichuan cuisine is both “fresh and spicy” and . Those who are intolerant of spicy food can also have different Sichuan-style nutritious dishes to choose from.
pepper oil
Ingredients:
salad oil 500g, Dahongpao peppercorns 100g, green peppercorns 50g
Method:
1. Wash and drain the red pepper and green pepper.
2. Heat the pot with the salad oil (oil temperature is about 100 degrees), add 3/4 of the red and green peppers, soak until the oil rolls and the bubbles are getting smaller and smaller (the oil temperature falls between 70 and 80 degrees) After that, filter out the hot oil and save the peppercorns for use.
3. Prepare another container, put the remaining 1/4 pepper, then add the pepper soaked in oil, leave it for 2 days to complete.
"white, green, black, red, yellow" Different colored ingredients are considered to be nourishing , "lung, liver, kidney, heart and spleen" in Chinese medicine.
White fungus produces body fluid and nourishes the lungs, also known as "civilian bird’s nest" . It is commonly cooked in sweet soup, sometimes cooked in clear stir-fry, but it is slightly plain;
those with heavy flavors may wish to try the Sichuan-style recipe "boiled" Red oil, ginger, garlic, and Pixian bean paste are simmered into a soup base. When the white fungus and tofu are cooked together, it becomes a spicy boiled white fungus. You can also refine the pepper oil by yourself and pour it on when you start the pot. More fragrant and flavorful.
Boiled white fungus
Ingredients:
200 grams of fresh white fungus, 100 grams of soybean sprouts, 1 piece of tofu, 30 grams each of minced garlic, minced ginger, and chopped green onion, a little each of parsley and red oil, appropriate amount of chicken stock, 1 tbsp pepper oil, 2 tablespoons of spicy bean paste, 1 tablespoon of soy sauce, 1 tablespoon of rice wine, a little sugar, 3 tablespoons of red oil, 5 grams of dried chili, a little each of minced garlic and green onion
Method:
1. Blanch the white fungus for 10 seconds and set aside. Blanch for 20 seconds to remove the soy flavor and set aside
2. Sauté minced garlic and ginger in red oil, add spicy bean paste, soy sauce, rice wine, and sugar to fry until fragrant, add chicken stock, rice wine, and plate tofu and boil for about 5 minutes, then add Mix the bean sprouts and pepper oil on a plate
3. Place the blanched white fungus, drizzle with pepper oil, add minced garlic and green onion
4. Put the red oil into the pot, add the dried chilies and heat until boiling, pour Add the aroma on the minced garlic and green onion to complete the
Tip:
1. Pay attention to the fire, if you don’t notice that it will be bitter if you don’t notice it over the frying
2. Buy the Dahongpao peppercorns with enough aroma. First watch the rich oil and crush it. Enough taste is the key point, you can put it in front of your nose and smell it, or hold it in your hand and press and smell it to distinguish
3. Dahongpao peppercorns pay attention to aroma, and green peppercorns pay attention to numbness. You can buy pepper oil in the general market. The small farmers’ market also has
black garlic huadiao chicken
Ingredients:
30 black garlic heads, chicken thighs about 1kg, green broccoli 200g, 3 tablespoons rice wine, 1 tablespoon huadiao wine, 20g old ginger, 1 green onion, 1 red pepper , 3 tbsp soy sauce, 1 tbsp black sesame oil, a little sugar, pepper
Method:
1. Soak the black garlic in rice wine overnight (12hr), combine the flavor and nutrition of the black garlic with the rice wine
2. Use rice wine, soy sauce, sugar , Pepper, huadiaoBoneless chicken thighs marinated in wine for 30 minutes
3. Add black sesame oil, green onion, ginger, and red pepper to fragrant
4. Stir-fry the boneless chicken thighs together until golden, add soy sauce to color
5. Then add black garlic soaked rice wine and Put a little stock, cover the pot on low heat and simmer
6. Add a little rock sugar to neutralize the saltiness of the soy sauce
7. Add the broccoli, boil it and cook it on the plate and set aside
8. Add a little huadiao wine before starting the pot and collect the juice to serve
Tips:
1. In order to release the nutrients in the black garlic, it must be soaked overnight, or chopped and fried to make the black garlic taste easier to release.
2. When boiling broccoli, the broccoli must be boiled before adding the cauliflower and putting it later. A little salt is not easy to turn yellow.
Millet Seafood Pumpkin Pot
Ingredients:
millet 100g, pumpkin 200g, fresh oyster 50g, clam 150g, live white shrimp 5, medium roll 180g, appropriate amount of chicken stock, 30g diced onion, ground celery 10g, a little salt
Method:
1. The millet is soaked in water for 2 hours and then steamed
2. The pumpkin is peeled and cut into thin slices, steamed in a pot, steamed at 100 degrees for 10 minutes, and then mashed into a mud
3.
4. Boil the fresh oysters, live white shrimp, and medium rolls (diced) for about 20 seconds, and cook for about 6 minutes for later use.
5. Sauté the diced shallots first, then add millet, pumpkin puree, chicken broth and steamed clams Cook together with the original juice
6. Add seafood and add less salt to season
7. Cook to the right consistency, and finally sprinkle some celery to garnish
. Tip:
1. The millet must be soaked before it will be evenly heated (there is an oven at home Alternative)
2. Pumpkin can also be roasted with a different aroma
3. Clam soup and millet porridge are cooked together to increase the freshness and sweetness.
Yam and ribs soup is a Sichuan homemade soup with the addition of ground and filtered apricots. The juice, boiled and poured on yam and blanched pork ribs, steamed together, it becomes an upgraded version of lung and nourishing soup.
Apricot juice and yam ribs soup
Ingredients:
southern apricot 100g, northern apricot 20g, pork ribs 300g, yam 200g, 6 red dates, 10g ginger, 1 tablespoon of rice wine, a little salt, medlar
, soak almonds in water For 12 hours, add the broth to make a slurry (you can replace it with water), then filter the residue with gauze to leave the almond juice
2. Chopped ribs and blanch
3. Cut the yam and blanch with hot water, add red dates, ginger slices, and wolfberry
4. After the apricot juice is boiled, add rice wine and salt to taste, add the ribs, ginger slices, and red dates to the pot.
5. Cover the upper layer with plastic wrap and steam in the oven for about 90 minutes to complete
Tip:
1. Rinse it with cold water first to avoid dust, pig hair and other foreign matter
2. After the ribs are put in the pot, they are scalded to remove the bloody smell, and then steamed and stewed with almonds to reduce the generation of foamy impurities.
