Entering China
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!
