Entering autumn, I suggest everyone: eat more of these "5 sourness" to moisten the lungs and protect the liver and the body.
1.Sauerkraut
Recommended recipe: [Sauerkraut Beef]
1. Prepare 500 grams of beef, cut into even slices, wash, dry the water and put it in a basin, sprinkle in shredded ginger, pour in 5 grams of light soy sauce, 5 grams of oyster sauce and a little cooking wine, stir in one direction, beat the sauce into the beef, and marinate for 10 minutes.
2. 200 grams of sauerkraut, remove the hard roots and cut the sauerkraut leaves into sections, cut them into clean water, rub them repeatedly, and soak for 20 minutes to fully remove the salt on them. Cut some green onion slices, garlic slices and ginger slices together, and grab a few dried peppers. Cut some shredded ginger for later use.
3.10 minutes later, pick out the scallions and shredded ginger in the beef, then grab a small pinch of starch and mix well, lock in the moisture in the beef, then pour in a little vegetable oil, mix well again to let the meat slices spread automatically to prevent the lubricant from sticking to it.
4. After soaking the sauerkraut, take it out first, squeeze out the water and set aside. Add 5 grams of oyster sauce, 2 grams of pepper, and 5 grams of light soy sauce to the bowl, pour a little cooking wine, and finally add a little water, add a little wet starch, stir evenly, pour in a little sesame oil for later use.
5. Boil oil in the oil pan, slide the pan thoroughly and pour out the hot oil, and add more cool oil. When the oil temperature rises to 40% hot, pour in the beef and quickly push it away with a spoon. For about 30 seconds of grease oil, you can pour it out and control the oil and set aside after seeing the beef set and change color.
6. Leave the bottom oil in the pot, put the green onion, ginger, garlic and dried chili to make the aroma, pour the sauerkraut into the pot, stir-fry for 2 minutes, stir-fry the water in the sauerkraut, stir-fry after the sauerkraut is dried and fragrant, add the beef, pour in the prepared bowl, turn to high heat and stir-fry evenly, then pour in the green onion sections and stir-fry for a few times, and then leave the pot. This tender and delicious sauerkraut beef is ready.
2. Rice wine
Recommended method: [Rice wine poached egg]
1. First, boil half a pot of boiling water, do not boil completely, and cook until the edge of the pot is slightly bubbled. Gently beat the eggs close to the water surface and gently beat the eggs into the pot. Try to beat the eggs as densely as possible, one next to the other to facilitate the shape. The heat cannot boil throughout the whole process. Once the boiling water is rinsed, the eggs are completely dissipated.
2. Wait slowly for the egg to be fixed, and do not stir. After the egg whites are all solidified, gently shake the pot. As the temperature gradually increases, the pot will bubbling. At this time, pour a little water along the edge of the pot, and try not to let the water boil too much and easily break.
3. Use a roasting seed to remove the froth on the edge of the pot, keep the soup clear, dig in a spoonful of rice wine, and continue to cook until the pot is opened and added sugar. The amount of sugar should be added according to your preference. After the sugar is melted, the eggs are almost cooked and they all float up. At this time, the heat is blasted.
4. Beat the foam in the pot, pour a spoonful of water and starch into a thin starch, and then it will be delicious after the pot is opened. This sweet and delicious rice wine poached egg is ready.
3. Apple
Recommended method: [ Apple Pancake ]
1. Prepare two fresh red apple , peel the skin, cut one of the apples into even slices, then change the knife to cut into small particles, after cutting, put it in clean water to wash to prevent oxidation and discoloration, and control the moisture in the apples to set aside.
2. Add 20 grams of sugar to the apple pellets. If you like to eat sweeter, you can add more sugar and 100 grams of flour. Knead it hard for a while to grab the moisture in the apple. There is no need to add water in the whole process, and the apple juice is enough. Mix them together and make a sticky apple noodles for later use.
3. Cut another apple into small pieces to make the filling. After cutting, heat the pot, pour in the apple pellets, stir-fry for about 1 minute. After the apple becomes soft, pour in a little water starch to increase the stickiness of the apple pellets. After turning evenly, put it out and set aside.
4. Sprinkle a little dry flour into the apple noodles, take out an appropriate amount of dough and flatten it, put it in a spoonful of apple filling, and tighten the opening while turning at the tiger's mouth. After the filling is tight, put it in the sesame box, wrap the surface evenly with white sesame seeds, place it in the palm of your hand to flatten the green cake. The green cake is ready.
5. Turn on low heat to remove the pan and brush evenly with vegetable oil. When the oil temperature is 50% hot, put the cake in the pan in turn, cover the pan and bake for 3 minutes. After the color around the cake changes color, pour a layer of vegetable oil on it to lock in the moisture inside the cake and prevent baking.
6. Turn the cake below and the bottom of the cake has been baked golden yellow. After turning it over, bake for another 3 minutes. When both sides of the cake are golden yellow, you can come out of the pot. This soft, glutinous and sweet apple pancake is ready.
4. Vinegar
Recommended method: [Vinegar Melon Slices]
1. Prepare zucchini two, break it from the middle, cut it into diamond-shaped slices, after cutting, put it in clean water and soak it for a while, cut it into some red pepper slices, wash it with clean water, and remove it and control the water. Cut some chopped green onion and ginger slices, prepare a small handful of chili peppers, cut them into pieces to remove the chili seeds inside.
2. Add two spoons of salt, four to six spoons of sugar to the bowl. If you have a sweet taste, you can add a little more, one and a half spoon of MSG, melt it with warm water, then pour a little water starch to increase the concentration, and continue to stir well and set aside.
3. Boil water in the pot and pour a little vegetable oil. The vegetable oil can form an oil film on the surface of the ingredients, which is convenient for maintaining nutrition and color. After the water boils, pour the zucchini and red pepper flakes in, blanch them quickly for 3 seconds and pour them out immediately. Rinse them with water to cool them down, so that the melon slices taste more crispy.
4. Add base oil in the pot, add chopped green onion and ginger slices and stir-fry, pour in dried chili sections and stir-fry until it turns slightly yellow to make it spicy enough. Cook half a spoonful of white vinegar along the edge of the pot, stir-fry with aroma, then pour in the melon slices and red peppers, and continue to turn over high heat to allow the melon slices to absorb the aroma of vinegar.
5. Then stir the sauce evenly and pour it into the pot. The whole process is done in one go. Drop sesame oil before leaving the pot. This fresh and crisp vinegar slices are ready.
5.日本
Recommended method: [本 本 本 本 本 ]
1. First, prepare 300 grams of ribs, chop them into small even pieces, cut them into thin slices of ginger, and put a few green onions into sections, and set aside a small handful of plums.
2. Boil water in the pot and pour cold water into the ribs. The cold water will make it easier to boil the blood and impurities in the ribs. Add 5 grams of cooking wine to remove the fishy smell. After the water boils, remove the foam in the pot, blanch it for 1 minute and pour it out, rinse it with clean water, and control the water and set aside.
3. Boil oil in the pot. When the oil temperature is 50% hot, pour in the ribs and gently shake the wok to prevent the ribs from sticking to the bottom of the pot. Use a spoon to spread the sticky ribs, put in the scallion and ginger slices, and fry them on medium heat for 3 minutes. During this period, use a spoon to push the ribs to make the ribs evenly heat them. After 3 minutes, the ribs have been fried until the surface is golden and poured out to control oil.
4. Leave the bottom oil in the pot. After the oil is heated, pour 20 grams of tomato sauce, stir quickly with a spoon. After the tomato sauce is melted, pour in an appropriate amount of water from the edge of the pot, add 2 grams of salt, 10 grams of white vinegar, and a small handful of rock sugar, pour in the plum, boil over high heat and seasoning, pour the ribs into the pot, and simmer over low heat for 20 minutes.
5.20 minutes later, pick out the slices of green onion and ginger, turn it on high heat and continue to simmer for 5 minutes. Turn on high heat to collect the thick soup. After 5 minutes, the soup has been thickened and the ribs are burned until they are rosy and tasted. Turn on high heat and continue to turn, further reduce the soup until it is sticky, and then pour in a little bright oil to brighten the color. After turning evenly, you can come out of the pot. If this sweet and sour dish is a good appetizing, the plum ribs will be prepared.
(Summer)
