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Ingredients required: Chicken wings: 10 pcs.; honey: 2 tablespoons; Light soy sauce: 2 tablespoons; cooking wine: 1 tablespoon; dark soy sauce: 1 tablespoon; Sugar: 1 tablespoon; Salt: to taste; Ground black pepper: to taste; Minced garlic: to taste; Sliced ginger: to taste; Cooking oil: to taste
Steps:
1. Prepare the chicken wings: Wash the chicken wings and wipe them dry. Use a knife to make a few cuts on both sides of the chicken wings to help absorb the flavor.
2. Marinate the chicken wings: Add salt, black pepper, cooking wine, and light soy sauce to the chicken wings, stir well, and marinate for 30 minutes.
3. Prepare the honey sauce: In a small bowl, add honey, dark soy sauce and sugar, and stir well to make a honey sauce. The amount of honey or sugar can be increased or decreased according to the taste.
4. Steamed chicken wings: Add a small amount of cooking oil to the pot, stir-fry the ginger slices and minced garlic until fragrant, then add the chicken wings and fry on both sides until slightly yellow. Then add a small amount of water, cover the pot and steam for 10 minutes until the wings are tender.
5. Add honey seasoning: After steaming the chicken wings, open the lid, add the prepared honey sauce, and gently turn the chicken wings so that the sauce evenly covers the chicken wings.
6. Juice receiving: Turn on medium-low heat, continue to cook the chicken wings, and when the honey is thickened and become viscous, turn the chicken wings several times to make sure each side is covered with honey.
7. Plating: Once the honey is ready, turn off the heat and serve the chicken wings. Garnish with a sprinkle of ground black pepper or chopped chives.
Stir-fried squid with parsley
Ingredients: parsley, squid, cooking wine, garlic, dried chilies, salt, chicken essence, light soy sauce, oyster sauce, thirteen spices
Delicious recipe
1 Wash the parsley and cut it into small pieces for later use, cut the squid into small pieces, blanch the cooking wine in the pot, blanch it, remove it, wash it and control the moisture for later use.
2 Heat the oil in another pot, garlic slices, dried chili peppers and stir-fry until fragrant, add parsley and squid and stir-fry, add salt, chicken essence, light soy sauce, oyster sauce, thirteen spices to taste, stir-fry on high heat for two minutes, remove from the pot, delicious and delicious super meal.
Stir-fried beef with kale
Ingredients: kale, beef, minced garlic.
How it works:
1. Clean the beef, then cut it into thin slices, then add an appropriate amount of starch, light soy sauce, oyster sauce, pepper and peanut oil, mix well, marinate for 20 minutes and set aside.
2. Clean the kale, then cut it into small pieces, then heat the oil in a pan, after the oil is hot, pour in the marinated beef and fry in oil, fry until the beef changes color, and then put it out for later use.
3. Cut the minced garlic, then heat the oil in another pot, after the oil is hot, pour in the minced garlic and stir-fry until fragrant, then pour in the kale and stir-fry over high heat, add an appropriate amount of salt to taste, and continue to stir-fry evenly.
4. Fry until the kale changes color, pour in a small amount of water starch, continue to stir-fry over high heat to collect the juice, fry until the kale is broken, then put in the fried beef, pour in an appropriate amount of oyster sauce to enhance the freshness, continue to stir-fry to taste, you can eat out of the pot.
Stir-fried shrimp with asparagus
What do you need? : Fresh prawns, asparagus
Directions:
1. Choose fresh prawns to peel the shell, or use thawed shrimp to remove the shrimp line and clean it.
2. Select fresh and brightly colored asparagus for asparagus, peel them (tender ones can be omitted), and cut them into sections with an oblique knife. Cut red or bell peppers into cubes; Ginger and garlic slices; Remove the smell of the shrimp with salt, white pepper, rice wine or cooking wine, and mix evenly until the surface is sticky. Add an appropriate amount of starch, grasp well and marinate for 10 minutes to make the shrimp more tender.
3. Blanch the asparagus, remove oxalic acid, keep it green, and add salt and oil to make the asparagus more bright. The shrimp can be blanched in water or cooked in oil, which can make the shrimp more elastic and less greasy.
4. Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant, add asparagus and shrimp and stir-fry quickly, add an appropriate amount of salt, sugar, chicken essence and other seasonings, and quickly stir-fry evenly. Thicken with water starch to make the dish more delicious and juicy, and then serve on the plate.
Stir-fried meat with spring bamboo shoots
Prepare the ingredients: spring bamboo shoots, lean meat, millet spicy, pickled pepper, garlic slices, ginger shreds, garlic sprouts.
Steps:
1. Clean the lean meat and cut it into thin slices, add cooking wine, light soy sauce, starch and ginger slices, mix evenly and marinate for 10 minutes.
2. Peel off the shell of the spring bamboo shoots, clean them and cut them into thin slices, blanch them in boiling water until they are broken, scoop them up and pass them through cold water, and then drain the water for later use.
3. Heat the oil, add the lean meat and stir-fry for a while after the oil is hot, then add the millet spicy, pickled pepper, ginger shreds and garlic slices to fry until fragrant.
4. Then pour in the spring bamboo shoots, add light soy sauce, oyster sauce, salt and chicken essence to taste, stir-fry evenly until the flavor is absorbed, and finally sprinkle with garlic sprouts and stir-fry a few times, then you can put it out of the pot and start eating.
Stir-fried shrimp with celery
Ingredients required: 1 kg of celery, 10 shrimps, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of white pepper, half a tablespoon of cooking wine, 1 teaspoon of chicken essence, appropriate amount of starch,
Steps:
1. Remove the leaves of the celery, wash the celery, pat the thicker stem with a knife, and then cut the celery oblique knife into sections.
2. Pick the shrimp and wash the shrimp line, slice a knife on the back of the shrimp, put the shrimp on the plate, add white pepper, cooking wine, a little salt, grasp well, then add a little starch, grasp well, marinate for 10 minutes, so that the fried shrimp are not fishy, and smooth and tender.
3. Add water to the pot and bring to a boil, add a little salt and a few drops of oil, blanch the celery, after the water boils, cook for 1-2 minutes, and cook the celery until the color turns dark green. When blanching celery, adding a pinch of salt and a few drops of oil to the water will make the celery greener in color.
4. After taking out the celery, immediately put it in cold water to cool down, so that the celery can be cooled quickly, so as to maintain the crisp and tender taste of the celery, and the color will not turn yellow, take out the celery, drain the water and set aside.
5. Heat oil in a pot, add minced ginger and garlic and stir-fry until fragrant, then add the shrimp and stir-fry for 1-2 minutes, stir-fry the shrimp until the color turns slightly red.
6. Add celery and stir-fry evenly over high heat, then add salt, stir-fry the chicken essence evenly, pour in an appropriate amount of water starch to thicken it, stir-fry it a few times, and put it on a plate. A plate of light and delicious stir-fried shrimp with celery is ready.
Stir-fried fungus with yams
Ingredients: 1 yam, 10 fungus, 1 green pepper, 1 red pepper, green onion, ginger and garlic, salt, light soy sauce, chicken essence
Method:
1. Peel and slice the yam and soak it in water to prevent oxidation and blackening.
2. Soak the fungus and wash it and tear it into small flowers.
3. Cut the green and red peppers into cubes, and mince the green onions, ginger and garlic for later use.
4. Boil water in a pot, blanch the yam and fungus, remove and drain.
5. Pour an appropriate amount of oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, add green peppers and red peppers and stir-fry evenly.
6. Add yam and fungus, add salt, light soy sauce and chicken essence and stir-fry evenly.
Yam strengthens the spleen and stomach, and fungus nourishes yin and lungs, this dish is nutritious and beneficial to women's bodies.
Winter melon and barley pork rib soup
Ingredients: 500 grams of winter melon, 50 grams of barley, 300 grams of pork ribs, 3 slices of ginger, salt to taste
Method:
1. Soak the barley for 2 hours in advance.
2. Wash the pork ribs and cut them into pieces, blanch them to remove the smell.
3. Peel and remove the seeds of the winter melon and cut into cubes.
4. Add an appropriate amount of water to the pot, add the pork ribs, barley, ginger slices, bring to a boil over high heat, turn to low heat and simmer for 1 hour.
5. Add the winter melon, continue to cook for 20 minutes, add an appropriate amount of salt to taste.
This soup can clear away heat and dampness, strengthen the spleen and reduce swelling, help women discharge dampness from the body, and maintain good health.
Women over the age of 50 may wish to try these 8 dishes to nourish their bodies through food and drink, and make themselves energetic and radiant!
The theory of the five elements of traditional Chinese medicine believes that spring belongs to the east, and the five elements return to the wood, corresponding to the liver in the five organs. According to the principle of traditional Chinese medicine theory that "the four seasons have their own emphasis", spring health preservation focuses on "nourishing the liver".
If you can seize the season and take good care of the liver, you can enhance the body's immune function and improve your physical fitness, especially for people with yang deficiency physique, that is, the so-called "righteous qi is stored in the body, and evil cannot be done".
If you want to nourish the liver, the following points are very important, go to bed early and get up early, exercise appropriately, combine work and rest, don't get angry, and eat a healthy diet.
Speaking of diet, do you know which vegetables can nourish the liver?
I believe that the first thing that comes to everyone's mind is carrots and tomatoes, but this most inconspicuous vegetable in March is actually a simple stir-fry of "liver nourishing masters" to nourish the liver and detoxify and enhance immunity.
Today's protagonist is spinach
Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin and moisturizing dryness, soothing the liver and nourishing blood, and has a good adjuvant treatment effect on hypertension, dizziness, diabetes, anemia and so on caused by insufficient liver yin in spring.
And there are many ways to eat spinach, so let's take a look.
1. Scrambled eggs with spinach
1. First cut off the spinach roots, put them in clean water and wash them, and control the moisture for later use.
2. Beat four eggs into a bowl, add a small spoon of salt to increase the bottom taste, then add two drops of white vinegar to remove the smell and increase the flavor, then stir evenly and set aside.
3. Then cut some green onions, ginger and garlic and put them on a plate for later use.
4. Next, bring water to a boil, add a small spoon of salt, a spoonful of cooking oil, blanch the spinach for one minute, remove it and quickly put it in cold water to cool.
5. After cooling, dry the water and cut it into three cm pieces on the board. Blanch the spinach with water before frying it to remove the oxalic acid it contains, making it more safe to eat.
6. Then heat the oil, pour in the egg liquid and fry until it is scattered, fry into large pieces, and set aside.
7. Leave a little bottom oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, and stir-fry the spinach twice to make the spinach surface stained with a layer of oil, so that it is more fragrant to eat, and it is not easy to make soup. Then pour in the scrambled eggs, add a small spoon of salt, a small spoon of chicken essence, a spoonful of pepper, turn on high heat and quickly stir-fry evenly, and finally pour in the seasoning oil, turn off the heat and put it on a plate.
2. Cold spinach
1. First prepare two handfuls of vermicelli, put them in a bowl, add warm water and soak for five minutes.
2. Remove the roots of a handful of fresh spinach, clean it, and then cut it into pieces for later use.
3. Prepare a few more grains of garlic, cut them into minced garlic, cut them and put them in a small bowl, put a small handful of dried chili peppers, cut the soaked vermicelli shorter with scissors, and then control the water for later use.
4. Next, boil water in a pot, add the vermicelli, and blanch the vermicelli. Blanch until the vermicelli is translucent, then remove and let cool in cold water.
5. Blanch the spinach again. Spinach contains oxalic acid, so blanch spinach no matter how you eat it. Blanch for 20 seconds and rinse with cold water to prevent the spinach from turning yellow. Drain and place in a large bowl. Add the vermicelli and some fried peanuts if possible.
6. Next, heat oil in a pot, heat the oil, pour it on the minced garlic and chili pepper to stimulate the fragrance, seasoning, add salt, sugar, a little light soy sauce, aged vinegar, chicken essence and stir well, stir well, pour it into a large bowl and mix well. A dish of spinach mixed with vermicelli is ready.
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Today I will share a cold chicken feet method, which is refreshing and appetizing, simple and delicious, and the rice is particularly fragrant.
Put 500ml of water in a pot and cut 300g of chicken feet into small pieces and pour them into the pot.
Add 2 grams of ginger slices, 10 grams of green onions, 10 grams of rice wine, 1 gram of Sichuan peppercorns, bring to a boil over high heat and cook for 10 minutes.
When the time is up, the chicken feet can be boiled for 10 minutes, don't cook for too long, or the taste will not be good.
Fish it out, rinse it with water several times, and rinse off the foam and impurities on the top.
‧ After rinsing, drain the water and put the chicken feet in a large bowl.
Add 2 grams of minced garlic and 2 grams of millet spicy to it, 1 gram of salt, 2 grams of sugar, 10 grams of light soy sauce, 3 grams of oyster sauce, 3 grams of balsamic vinegar, 10 grams of red oil, mix evenly, almost 2 minutes.
Put 20 grams of coriander into it and then grab and mix, and put the coriander in it and simply grab and mix a few times.
Don't be in a hurry to eat it first, marinate it for two hours before eating, and then the texture and taste are the best.
The cold chicken feet are ready. The cold chicken feet made in this way have a Q-elastic taste, and they are delicious and delicious.
The home version of the roasted flower roll is a traditional specialty noodle dish that is loved for its crispy and delicious texture and rich layering. Here's a detailed look at how to make a delicious home-style baked flower roll, as well as the recommended ingredients and what to keep in mind when making it.
How to make the home version of the branding roll:
Ingredients: flour, warm water, yeast, salt, cooking oil, chopped green onions, black sesame seeds, etc.
Mix the dough: Mix the flour, yeast and salt well, gradually add warm water, knead into a smooth dough, cover with a damp cloth and let rise until twice the size.
To make the flower rolls: Roll out the proofed dough into thin slices, brush with a layer of cooking oil, sprinkle with chopped green onions and an appropriate amount of salt. Then fold the dough sheet in half, cut it into even strips, take two strips and stack them together, press them in the middle with chopsticks, and then pinch them tightly at both ends to form the shape of a flower roll.
Boldering: Preheat the pan, brush with a thin layer of cooking oil, put the flower rolls into the pot, simmer slowly on low heat until golden on both sides, and sprinkle some black sesame seeds to increase the fragrance during the baking process.
Recommended Ingredients:
Vegetables: You can pair it with some refreshing vegetables, such as lettuce, cucumber, etc., to add texture and color.
Meat: It can be paired with some cooked foods, such as grilled sausages, braised pork, etc., to increase the layering of the flower rolls.
Sauces: You can pair them with some of your favorite sauces, such as ketchup, chili sauce, etc., to add texture and flavor.
Problems to be paid attention to when making:
Dough: The dough should be moderately soft and hard, too soft dough will cause the shape of the roll to be unclear, and too hard dough will affect the taste.
Proofing: The dough should be proofed for enough time so that the baked rolls will be softer and tastier.
Heat: Control the heat during branding to avoid excessive soldering and affecting the taste and appearance.
Seasoning: When seasoning, it should be added in an appropriate amount according to personal taste, and avoid being too salty or too light.
All in all, the home version of the roasting roll is an easy-to-learn, delicious and nutritious home-cooked pasta. With the use of fresh ingredients, mastery of cooking techniques and attention to detail, you can easily create a delicious roasting roll. When pairing ingredients, you can adjust it according to your personal tastes and preferences to make this dish more suitable for your taste.
During this period of spring, it is the period of high incidence of the virus, people's resistance is relatively weakened, because the bacteria bred by the environment can easily cause people to get sick, especially some middle-aged and elderly people and children with low immunity, it is easy to have symptoms such as cold and fever.
We can usually eat more foods containing natural penicillin, which can not only play a role in anti-inflammatory and sterilization, but also improve the body's immunity and resistance, which can effectively reduce the risk of illness and prevent the appearance of diseases.
Today I will share with you 3 kinds of ingredients and methods that come with "penicillin", let's take a look!
One, lettuce
Recommended method: Stir-fry shredded lettuce
Cut off a small part of the peeled lettuce to prevent it from rolling, first cut the lettuce into slices, cut it flat and spread it out, then cut it into shredded lettuce, cut it and soak it in water.
Remove the head and tail of a large red pepper, remove the pepper seeds and cut into shreds. Cut two shallots into small pieces. Chop a few cloves of garlic into minced garlic and put them in a bowl for later use.
Add half a spoon of salt, a spoonful of chicken bouillon, half a spoon of sugar, a little potato starch and a small amount of water to a small bowl and stir well. Boil more water in the pot, add a spoonful of edible salt, drizzle with a little cooking oil, pour in the lettuce blanching water for about 20 seconds after the water boils.
Pour less oil in the pot, pour in minced garlic and green onions to fry the fragrance, pour in the shredded lettuce, stir-fry over medium heat for 20 seconds, pour in the seasoned sauce, stir-fry over high heat for 20 seconds, and then put it on the plate.
A delicious and refreshing, emerald green stir-fried shredded lettuce is made, friends who like this dish quickly collect it and try it!
Two, dandelions
Recommended method: dandelion wild vegetable dumplings
After washing the dandelion, cut it directly into small pieces and put it in a basin, add a small spoon of alkaline noodles to the basin, and mix evenly by hand.
Beat in three more eggs and stir well, add more corn flour to the basin, stir well with chopsticks, and then add salt and stir well by hand.
Then form a slightly firmer vegetable dumpling, put the dumplings into the steaming drawer with a cage drawer, boil the water in the steamer and steam directly in the pot, cover the pot and steam over high heat for ten minutes.
Make an oil and pour garlic and spicy seeds, press some garlic in a bowl, cut the millet pepper into small circles, cut the screw pepper into small points, add two spoons of chili noodles and pour a spoonful of hot pepper oil and stir well.
Add another spoonful of salt, chicken essence, a little light soy sauce, and more rice vinegar Stir well with a spoon and set aside. After the vegetable dumplings are steamed, turn off the heat, and the steaming dandelion wild vegetable dumplings will come out of the pot.
The dandelion dumplings are green and attractive in color, the taste is fragrant, and the nutritional value and medicinal value of dandelion are very high.
Three, onions
Recommended method: cold onion
Cut the onion in half first, then change the knife to cut into even shreds, and after cutting, shake the onion shreds by hand and put them in a large bowl.
Put two spoonfuls of sugar in it, grasp the shredded onion and mix evenly, and after grasping and mixing evenly, put the onion in the refrigerator and refrigerate for 10 minutes. Prepare a small piece of ginger, a few garlic crumbles, crush them and cut them into minced ginger and garlic, and then prepare half of the green and red peppers, all of which are cut into thin strips and put on a plate for later use. A handful of coriander cut into small pieces, a small handful of soaked black fungus cut into shreds, cut and put in a small bowl for later use.
Boil water in a pot, pour in the black fungus, blanch the water for about 1 minute after boiling, and remove the water to control the dryness.
Put a little cooking oil in the pot, pour in a bowl of peanuts, stir-fry slowly over low heat, fry the peanuts until they crackle, stir-fry for another 2 minutes, and remove the oil. After ten minutes, the onion is marinated, pour a bowl of water into it to wash it, take it out, squeeze out the water, put it in a bowl, and then put the fungus shreds, green and red pepper shreds, ginger and garlic.
Add half a spoon of salt, chicken essence, a tablespoon of light soy sauce, soy sauce, balsamic vinegar, and oil and spicy seeds, pour in coriander and peanuts, and mix evenly with your hands.
The cold onion made by this method looks very appetizing, appetizing and eating, the method is very simple, and friends who like it quickly collect it and try it!
Okay, today's food is shared here, if you like it, just like the collection and forward it, I wish you a happy day, we'll see you next time, bye~
Seven days of home-cooked recipes, easy to learn and not the same, so that you can eat new flavors every day, let's see what food recipes are available with me, remember to like and pay attention to it first!
First home-cooked food recipe: stir-fried green and red peppers with pork head
Stir-fried green and red peppers with pork head: This dish is fragrant! The pig's head meat is fat but not greasy, fried with green and red peppers, the freshness and spicinessness of the green and red peppers add a lot of flavor to the pig's head meat, and the meat aroma and spicy taste "fight" in the mouth, which is super delicious.
Second home-cooked food recipe: stir-fried pork with bean curd
Stir-fried pork with yuba: Yuba is soaked softly and full of meat. The meat is tender and juicy. When the yuba and meat are stir-fried in a pot, the flavors blend with each other, and the rice can show off several large bowls.
The third home cooking recipe: stir-fried fungus with yam
Stir-fried fungus with yam: very refreshing! The yam is crispy and tender, and the fungus is very chewy. These two are fried together, light and healthy, and there is no burden at all to eat.
Fourth Home Cooking Food Recipe: Stir-fried fat sausages
Stir-fried fat sausage: Don't miss it if you love to eat offal! The fat sausage is cleanly processed and there is no strange smell. After stir-frying on high heat, the skin is burnt on the outside, soft and glutinous on the inside, and the fragrance goes straight to the nose, and the more you chew, the more fragrant it becomes.
Fifth Home Cooking Gourmet Recipe: Cold Pork Ears
Cold pork ears: a must-have for wine! The pig's ears are cut into shreds, mixed with various seasonings, the taste is crisp and raw, the taste is sour and spicy, and it is eaten while watching TV, not to mention how pleasant.
Sixth Home Cooking Food Recipe: Hot and Sour Shredded Potatoes
Hot and sour shredded potatoes: a classic home-cooked dish! The shredded potatoes are cut finely and evenly, and the stir-fry is crispy and refreshing. The sour and spicy taste stimulates the taste buds, and it is appetizing no matter what time you eat it.
The seventh home cooking recipe: braised winter melon
Braised winter melon: The winter melon is stewed soft and rotten, absorbing the braised soup, and the salty aroma carries the sweetness of the winter melon itself. It melts in your mouth and is loved by the elderly and children.
The above dishes, both meat and vegetarian, have a variety of tastes, whether you eat at home or entertain friends, they all have noodles. Try it when you have time and it's guaranteed to make your table lively and fragrant! Welcome to collect and forward, thank you for your support!!
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