Spring home cooking 1 spring home cooking-roasted bacon and bamboo shoots
Ingredients: 1 piece of bacon, 1 piece of spring bamboo shoots, 3 pieces of green garlic and 2 pieces of red pepper. Seasonings include salt, chicken essence, cooking wine and soy sauce.
Practice: First, cut the bacon into strips and cook it in hot water until the fat of the bacon is translucent; Then slice the spring bamboo shoots, shred the red pepper, and obliquely cut the green garlic into sections; Heat the oil in the pot until the bamboo shoots are brown, add the bacon and stir fry, add the shredded red pepper and garlic, and add salt; Add green garlic leaves, order some cooking wine and chicken essence, and it will be fine.
Spring home cooking-shredded pork with fish flavor
Ingredients: lean pork (moderate amount), winter bamboo shoots (moderate amount), black fungus (moderate amount) and carrots (moderate amount)
Seasoning: onion (moderate amount), garlic (moderate amount), ginger (moderate amount), homemade chopped pepper (moderate amount), broth (or water) (moderate amount), salt (moderate amount), sugar (moderate amount), vinegar (moderate amount), soy sauce (moderate amount) and starch (moderate amount).
Making method of fish-flavored shredded pork;
1 reference materials.
2 Shred the soaked auricularia auricula, Flos Magnoliae, lean meat, onion, ginger and garlic.
3 Shredded pork is marinated with a little salt, cooking wine and starch. Mix with starch, salt, sugar, vinegar, soy sauce and broth (or water) to make sauce.
4 hot pot oil cooling. After the oil temperature, the shredded pork is quickly fried.
5 stir fry until the meat turns white. Put the shredded pork on the edge of the pot (or take it out) with a shovel. Add homemade chopped pepper, minced garlic and Jiang Mo into base oil and stir fry.
6 Stir-fry the shredded pork evenly.
7 Add shredded carrots soaked in water in advance and stir-fry for about one minute.
8 Then add the shredded Flos Magnoliae and shredded black fungus and stir-fry for a while.
9 pour in the sauce. When the soup thickens, add chopped green onion and stir well.
Spring home-cooked dish-chopped pepper perch
Ingredients: perch 1.
Seasoning: salt 1/2 teaspoons, half onion, ginger 1 small pieces, cooking wine 1 spoon, chopped pepper 1 spoon, vegetable oil 1 spoon, steamed fish and soy sauce 1 spoon.
The practice of chopping pepper perch:
1. Remove viscera and surface scales from perch, clean it, and marinate it with salt and cooking wine 15 minutes.
2. cut a knife every 2 cm from the back, don't cut it off.
3. Wash the onion and put it at the bottom of the plate.
Prepare chopped peppers and Jiang Mo.
5. Put the vegetable oil into the pot and heat it to 50% heat. Add Jiang Mo and chopped pepper, stir-fry until fragrant.
6. Stir fry and pour on the surface of perch.
7. Steam the pot for eight minutes on high fire and two minutes on low fire (put it on the pot after the water boils).
8. After steaming, pour out the steamed water.
9. Sprinkle with chopped green onion, pour with steamed fish sauce and pour with a little hot oil.
Braised crucian carp-spring home cooking
Ingredients: crucian carp 1.
Accessories: 1/2 persimmon peppers, 1/2 red peppers, 3 dried mushrooms, 3 dried peppers, 1 coriander.
Seasoning: salt 1/2 teaspoons, ginger 1 small pieces, 5 cloves of garlic, cooking wine 1 tablespoon, soy sauce 1 teaspoon, pepper 1 teaspoon, sweet vinegar 1 tablespoon, vegetable oil 2 tablespoons and chives.
Braised crucian carp:
1. After the fresh crucian carp is slaughtered, it is washed and a flower knife is inserted on its back for convenience. Then, put the fish eggs and belly into the stomach, sprinkle a layer of salt on the fish surface, pour cooking wine, sprinkle pepper and marinate for more than 15 minutes.
2. Prepare ingredients when marinating fish, cut leeks into large sections, cut ginger into large pieces, pat garlic flat, and cut persimmon peppers, red peppers and mushrooms into small pieces.
3. Next, start frying the fish, heat the pan to cool the oil, add the salted fish, fry over medium heat, and don't move. After about five or six minutes, gently shake the pot, and the fish can move, indicating that it has been set. Turn it over gently and fry the other side. Don't worry when frying fish, take your time and take it out for later use.
4. Pour the oil into the pot. When it is 60% to 70% hot, add the onion, ginger, garlic and dried Chili, stir fry for a while, add the persimmon pepper and red pepper, add the soy sauce, and then add a little soy sauce to color.
5. Pour hot water, add some salt, the soup can be slightly salty, then add fried fish, add sweet vinegar and stew for about 20 minutes. When stewing, you can pour the soup on the fish and turn it once in the middle until the soup is a little thicker.
Spring menu of home cooking-home cooking pork
Ingredients: 400g pork belly.
Accessories: green garlic 100g
Seasoning: proper amount of peanut oil, soy sauce 1 teaspoon, 2 onions, 2 ginger, 3 star anise, a little pepper, dried pepper 1 slice, sweet noodle sauce 1 teaspoon, lobster sauce 10 slice, a little yellow wine, 3g white sugar and Pixian bean paste.
Practice of home-cooked Sichuan style pork:
1. Wash the green pepper, cut into pieces, put the pork belly into boiling water, pour a proper amount of cooking wine, and add the onion and ginger.
2. Blanch until it is 80% ripe, put it in cold water, then cut it into thin slices and put it in an oil pan.
3. Stir-fry the fire to make the fragrance, roll it up and change color, and shovel it out. Stir-fry minced garlic and bean paste with low heat.
4. Stir-fry the red oil, then pour in the pepper and garlic, and add some sugar and salt.
5. Pour in soy sauce and continue to stir-fry, then add garlic leaves and chicken essence and stir well.
Spring home cooking recipe 2 (1) celery shrimp section
material
Ingredients: celery, live shrimp, ingredients: chicken essence, salt.
working methods
Wash celery and cut into small pieces.
Remove the head of shrimp and kick off the shrimp line for later use;
Put a little oil in the pot (know how to cool the oil in a hot pot), add the prepared celery and shrimps and stir-fry until the shrimps change color. Add a little water, stir-fry for 1-2 minutes, add chicken essence and salt, and then take out.
Fried meat with eggplant
material
2 eggplants
Appropriate amount of pork (sliced or chopped)
(2) Half a green pepper
salt
chicken essence
working methods
1, mince garlic, wash eggplant and cut into strips (slices) for later use.
2. Pour an appropriate amount of cooking oil into the pot and heat it. Add minced garlic and stir fry.
3. Add the sliced meat (finally) and fry.
4. Add eggplant and soy sauce and stir fry back and forth. Add a little water (or no water) and stir-fry until it is nearly done.
5. Add green pepper, salt and chicken essence to taste and stir-fry until cooked.
skill
1. Because eggplant absorbs oil, you must add a proper amount of cooking oil.
2, high temperature will destroy the vitamin C rich in green peppers, stir fry as soon as possible after adding green peppers.
(3) Fried auricularia auricula with day lily
Recipe introduction
Day lily is rich in nutrients needed by the brain and nervous system, and has the effect of "calming the five internal organs, benefiting the mind and improving eyesight". Auricularia auricula is rich in iron, phosphorus, vitamin B and protein. Eating this dish often is very beneficial to your health. Anti-inflammatory beauty of day lily Regular consumption of day lily can also moisturize the skin, enhance the toughness and elasticity of the skin, make the skin tender, smooth and soft, reduce wrinkles, fade spots and add beauty. Daylily also has antibacterial and immune functions, and has moderate and mild anti-inflammatory and detoxification effects. Daylily has a certain role in preventing infectious diseases.
material
Day lily (dried) 50g
Dry Auricularia auricula (dry) 15g
2 grams of salt
5 grams of chopped green onion
Peanut oil 25g
Wet starch 15g
Vegetable fresh monosodium glutamate 2g
working methods
1. Soak dried auricularia in warm water, remove impurities, wash and tear into small pieces for later use. Soak the day lily in cold water, remove impurities, wash and squeeze out water for later use. Cut onion into chopped green onion, wet starch, fresh monosodium glutamate and 80 grams of warm water.
2. Add peanut oil to the pot, stir-fry the chopped green onion with 60% heat, then add black fungus and day lily, stir-fry for a while, then add fresh monosodium glutamate and salt, stir-fry until the day lily and wood are cooked, thicken with wet starch, and take out the pot. Day lily fried auricularia is out of the pot.
skill
The closed day lily reminds you that the day lily is dried in the sun, the color is dark yellow, and the day lily with a little black at both ends is natural and does not need to be added. The day lily with golden color and beautiful appearance is the processed day lily. Please pay attention.