Stewed Beef Brisket with Tomato
This dish is sour, fragrant and delicious. Tomatoes are one of children's favorite vegetables. The tomato beef brisket made from it is not only loved by children, but also by parents. This is a good dish for the next meal.
1. Wash the sirloin and soak it in water for 20 minutes to remove blood impurities and reduce the fishy smell.
2. After the brisket is soaked, cut it into pieces of appropriate size. Blanch two tomatoes in boiling water for 10 second, remove and tear off the skins, cut into pieces of appropriate size, wash the shallots, peel the ginger and cut it in half, shred the other half, and cut the shallots into sections.
3. Add a proper amount of water, scallions, chopped green onion and ginger slices to the boiling pot, add the chopped beef brisket, turn to low heat after the fire is boiled, blanch for about 2 minutes, remove the floating foam on the surface and clean it.
4. Add the right amount of oil to the wok. When the oil is hot, add shredded ginger and scallion. After frying, add the cooked beef brisket, stir-fry until the beef brisket changes color, then take it out again, add tomatoes and stir-fry tomato sauce.
5. Put the fried sirloin and tomato into the rice cooker, continue to add onion, 1 star anise, 1 cinnamon, 4 fragrant leaves, 1 chafing dish base, a little pepper, 2 tablespoons soy sauce, salt and chicken essence, add appropriate amount of boiling water, and press the cooking button to open the rice cooker for stewing.
Prawn with tomato sauce
Compared with boiled shrimp, it adds some sweet and sour taste, and the color is golden and attractive, so children can eat a lot at a time.
1. Cut off the shrimp feet and whiskers, find the second or third section of the shrimp, poke it in with a toothpick, pick out the shrimp line, and rinse it with clear water.
2. Add 3 tablespoons of tomato sauce, 1 tablespoon of soy sauce, 1 tablespoon of white sugar, 3 tablespoons of water and a proper amount of salt to the bowl and stir well.
3, shrimp control to water, ginger, garlic slices.
4. Pour the oil into the pot, add the ginger slices and garlic slices and stir-fry until fragrant, then pour the washed shrimp and stir-fry until it changes color.
5. Pour in the prepared sauce. After the fire boils, cover the pot and simmer for about 3 minutes. The sauce does not need to be completely dried. Leave a little stir-fry and sprinkle with chopped green onion.
Braised pineapple meat
Everyone likes fruit, and a plate of sweet food with goo goo meat has always been one of the dishes that children must order when they go to restaurants.
1. Peel the pineapple, cut it into four pieces, remove the hard core in the middle, and cut it into pieces of appropriate size for later use.
2. pat the tenderloin with the back of the knife several times to soften it, cut it into squares, and cut the green pepper into hob blocks for later use. Marinate tenderloin with salt, chicken essence, a little white wine and pepper 10 minute. Add starch, eggs and oil and stir well for later use.
3. Heat the oil in the pan and roll the processed tenderloin with a layer of dry starch for later use. The oil temperature is 60% to 70% hot. Add tenderloin and fry until golden and crisp. You can fry it again.
4, a small amount of oil in the pot, first pour the pineapple and green pepper into Jane and fry for 2 minutes, remove the raw taste, and serve for later use.
5, the right amount of oil in the pot, add about 3 tablespoons of tomato sauce, 2 tablespoons of sugar, 0 tablespoon of 65438+ white vinegar, add 5 tablespoons of water, and pour in the right amount of water starch to cook thick bubbles.
6. Pour the fried tenderloin, pineapple and pepper into the pot and stir fry a few times.
Tomato sauce sparerib
Try stewing ribs with tomatoes, which will ensure that you eat more and faster.
1. After the ribs are rinsed, add the submerged water to the pot, add 4 spoonfuls of cooking wine and ginger slices, bring to a boil with strong fire, skim off the floating foam, cover the pot, continue to cook for 5 minutes on medium heat, and then remove and drain for later use.
2. Peel the tomatoes and cut them into cubes; Put three spoonfuls of tomato sauce, two spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, one spoonful of cooking wine, one spoonful of sugar and half a spoonful of spiced powder into a bowl, and stir them evenly to make juice; Slice onion and ginger.
3. Add a little oil to the pot, add minced onion and ginger to the bottom of the pot, add half-cooked ribs and stir-fry until the surface is slightly browned and discolored.
4. Add the diced tomatoes and ribs and stir-fry for 3 minutes to make the tomatoes fully soft and the juice separate out.
5. Add water without ribs, pour the prepared juice into the pot, add corn kernels, mix well and bring to a boil. Pour all the soup and ingredients in the pot into the pressure cooker, simmer for 25 minutes on high fire, and then take out the pot and plate.
Cola Chicken Wings
A classic old dish to coax children to eat. There are many ways to do it. Share one.
1, chicken wings blanched. Wash the chicken wings first and wash away the blood; Add some water to the pot, add two spoonfuls of soy sauce, some ginger slices and cold water to the wings. Cold water can further force blood to flow out of chicken wings. After the water is boiled, cook for 3 minutes on medium heat, remove the chicken wings and drain for later use.
2. Add a little oil to the wok, because the chicken wings don't absorb oil, so you can use less oil. Pour chicken wings into a wok, add two star anises, three fragrant leaves and a spoonful of pepper, and stir-fry slowly over medium heat, turning occasionally. This process takes about 5-8 minutes until the chicken wings are fried to golden brown on both sides. Remove the oil control and throw away all the accessories except oil in the wok.
3. Stir-fry the chicken wings with the remaining oil in the pot, add ginger slices and onion segments, stir-fry the chicken wings, pour in the fried chicken wings, add a whole can of cola, add a spoonful of soy sauce to enhance the color, a spoonful of raw extract the flavor, a spoonful of cooking wine to remove the fishy smell, add about half a spoonful of salt, cover the pot and stew for 5 minutes. When the soup is almost thick, the cola chicken wings are ready.
Roasted potatoes with beef
Traditional classic meals, adults and children are not full, potatoes should be noodles.
1, it is best to choose beef rib or brisket, and it is not recommended to use pure lean or tendon meat. It is best to dip it in fat oil and cut it into pieces for later use. Peel potatoes and cut them into hob pieces to prepare other seasonings such as onion, ginger and garlic.
2. Boil water in the pot, add two spoonfuls of cooking wine and two pieces of broken ginger. After boiling for 3 minutes, pour the beef pieces into the pot and cook for about 3 minutes. After all the beef changes color, remove it and control the water.
3. Add a little oil to the wok, pour the potato pieces into the wok and stir-fry until the edges of the potato pieces are brown and transparent, and remove them for later use.
4. Add oil to the pot, pour in all seasonings and stir-fry until the beef becomes discolored and tight.
5, add a spoonful of soy sauce, two spoons of soy sauce, two spoons of soy sauce, a spoonful of sugar, stir fry for 2 minutes. Then pour the fried potatoes into the pot and continue to stir fry for 3 minutes.
6. Add 1 bowl of boiling water. When the fire boils, pour it into the pressure cooker. Be careful not to drown potatoes and beef, or it will become stewed beef with potatoes. Cook in an electric pressure cooker for 30 minutes before serving.
Braised Hairtail in Brown Sauce
Many children like hairtail instead of fish. Braised hairtail needs to be fried. You can try it if you can.
1. Wash hairtail, cut into sections, wash both sides, change flower knife, change ginger knife to slice, and cut onion into sections for later use.
2. Pickling hairtail: put the chopped hairtail into a big bowl, add ginger slices and onion segments, then add 1 spoon pepper, a little salt, 1 spoon soy sauce and 1 spoon cooking wine, knead evenly to fully blend hairtail seasoning, and marinate for 10 minute.
3. Take another bowl, add a proper amount of soy sauce, a spoonful of vinegar, 1 spoon of soy sauce, 1 spoon of cooking wine and 1 spoon of tomato sauce into the bowl and mix well for later use.
4. Dump the marinated hairtail and excess water, add appropriate amount of corn starch and knead well, so that each hairtail is covered with starch.
5. Pot Negado oil. When the oil is hot, put the hairtail wrapped with starch into the pot and fry it until it is golden and set. Remove and control the oil for later use. At this time, hairtail can be eaten, and you can eat something to satisfy your appetite.
6. Leave the bottom oil in the pot, add the onion, ginger, garlic and dried pepper to stir fry until fragrant, then add the fried hairtail and the sauce prepared before, add water until the fish is over, bring to a boil with high fire, and simmer for 10 minute. Between stewing hairtail, add proper amount of starch and 2 spoonfuls of water into the bowl and stir well for later use. When there is not much soup in the pot, add starch water and turn to high heat to collect juice. Sprinkle chopped green onion on the pan, and a plate of braised hairtail with attractive color will be ready.
Squid roll with sauce
This dish is slightly spicy with bean paste. Children who can't eat at all can cook without bean paste.
1. Blanch the squid slices after changing the flower knives. Squid slices can be taken out after curling. You can put the squid head and beard in the water for 30 seconds.
2, a little oil in the pot, after heating, add 1 spoon Pixian bean paste, sweet noodle sauce, soy sauce, stir fry over low heat.
3. Add shallots, shredded ginger and dried peppers, stir-fry for 30 seconds and saute until fragrant.
4. Dry the blanched squid, pour it into the pot, and stir fry for 1 min on medium heat until the squid is cooked. Shred the onion, pour it into the pot and stir fry. Add about 3 tablespoons of water and stir fry 1 min until the onion is slightly soft.
5. Finally, add half a spoonful of sugar, appropriate amount of chicken essence and salt, stir-fry evenly and serve.
Pleurotus eryngii and popcorn.
Jimihua is one of the favorite places for children to go to fast food restaurants. "Jimmy Flower" made by Pleurotus eryngii tastes even more fragrant than chicken, and it will be healthier.
1. Cut off both ends of Pleurotus eryngii, clean it, cut it into hob blocks, put it in a bowl, add a spoonful of salt, and marinate for 10 minute.
2. Hold Pleurotus eryngii in your hand and squeeze out as much water as possible, so that the fried Pleurotus eryngii can be crisp, tender and sweet. This step is crucial.
3. Put an egg in a bowl, add two spoonfuls of sweet potato starch, one spoonful of allspice powder and pepper, add a proper amount of salt, one spoonful of sugar and one spoonful of water, and stir well with chopsticks.
4. Add the squeezed Pleurotus eryngii, batter for hanging pulp and bread crumbs. First batter the Pleurotus eryngii, and then roll it in the bread crumbs.
5. Add oil to the pot. After the oil temperature rises to 60%, add the processed Pleurotus eryngii, fry for 2-3 minutes until the surface of Pleurotus eryngii is golden, and take out and drain the oil.
6. Raise the oil temperature to 80% heat, that is, smoke. Fry Pleurotus eryngii for 10 second, then take it out and put it on a plate.
Steamed shredded carrot
It seems simple to cook this dish, but it is actually very difficult. It really needs some skills, otherwise it will stick together in a mess. The shredded carrots are crystal clear and soft, and have no taste of carrots. Children love them very much.
1, carrots should be fresh and crisp, easily twisted into filaments, put them in a bowl, add two spoonfuls of salt and marinate evenly.
2. Carrots have softened and collapsed after curing 15 minutes. Wrap it in gauze and squeeze out the juice.
3. Squeeze the shredded carrot by hand, pour in about 4 tablespoons of oil, and grab it evenly by hand to make all the shredded carrot stick with oil.
4. Add 6 spoonfuls of corn starch to the shredded carrot that has been oiled, and grab it evenly, so that all the surfaces of the shredded carrot are covered with starch, and none of them stick together.
5. Put the processed shredded carrots into the steamer, spread them out as far as possible to reduce overlap, and turn off the fire for 4 minutes.
6. Let the steamed shredded carrots cool a little, shake off the sticky parts easily, and pile them on the plate layer by layer. A soft and sweet steamed shredded carrots will be ready.