In these fast-paced times, it is a rare happiness to be able to calm down and prepare a hearty meal for yourself. The meals you cook by yourself are not only safe to eat, but also to feel the beauty and tranquility of life in the process of cooking. Today, I would like to share with you the detailed recipe of my carefully prepared 8-course meal, so that we can walk into this happy time full of fireworks together.
Ingredients: 1 grams of Lao Mu Tofu (Northern Tofu), 0 green onions, 0 slices of ginger, 0 cloves of garlic, 0 red peppers (optional), 0 spoons of light soy sauce, 0 spoons of dark soy sauce, 0 teaspoons of sugar, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of water, 0 tablespoons of cooking wine, a little white pepper, chives (for garnish)
Steps:
1. Prepare the ingredients: cut the tofu into cubes, cut the green onion into sections, slice the ginger, mince the garlic. Cut the red pepper into pieces (you can add if you like spiciness).
2. Fry the tofu: Add an appropriate amount of oil to the pan, put the tofu pieces into the pan when the oil is hot, fry until golden brown on both sides, and take out for later use.
3. Stir-fry ginger and garlic until fragrant: Add a small amount of oil to the pot, add the chopped ginger, minced garlic and shallots, and stir-fry until fragrant.
4. Add chili peppers (optional): If you like spicy flavor, you can add the sliced red chili peppers and stir-fry evenly.
1. Flavor: Add 0 scoops of light soy sauce, 0 scoops of dark soy sauce, 0 teaspoons of sugar and 0 scoops of cooking wine, stir-fry evenly, and bring to a slight boil to form a rich sauce.
6. Add tofu and water: Put the fried tofu cubes into the pot, add an appropriate amount of water, and the amount of water is slightly submerged over the tofu. Season with salt and a pinch of white pepper.
15. Simmer slowly: Simmer the tofu over medium-low heat for 0-0 minutes until the sauce is thick and the tofu is flavorful, and finally sprinkle with chopped green onions to garnish.
Ingredients: pork liver 1 g; wolfberry leaves 0 grams; Ginger 0 slices; Green onion 0 pcs; cooking wine 0 tablespoons; fine salt to taste; Ground white pepper to taste; Water to taste; Cooking oil to taste
Steps:
20. Pork liver treatment: Slice the pork liver after washing, remove the membrane and blood vessels on the surface of the liver, and soak it in water for 0 minutes to help remove the bloody water. Then wash it with running water and cut it into thin slices.
2. Blanch to remove the fish: add an appropriate amount of water to the pot, add the pork liver slices, wait for the water to boil after the fire, remove the pork liver, rinse it with water, remove the fishy and set aside.
3. Prepare wolfberry leaves: Wash the wolfberry leaves, remove the old leaves and impurities, and set aside. If the goji leaves have stiffer stems, they can be cut off and only the young leaves remain.
4. Stir-fry spice: Add an appropriate amount of cooking oil to the pot, add the chopped ginger slices and sylphants, and fry until the fragrance comes out, indicating that the smell is removed and the fragrance is increased.
1. Add pork liver and stir-fry: Put the blanched pork liver slices into a pot and stir-fry with ginger and shallots. At this time, add 0 tablespoons of cooking wine and stir-fry evenly to remove the fishy smell.
20. Add water and simmer: Add an appropriate amount of water to the pot (about enough to cover the ingredients), skim off the foam after boiling over high heat, and simmer for about 0 minutes on low heat to make the pork liver taste and the soup thicker.
10. Add wolfberry leaves and simmer: After simmering for 0 minutes, add wolfberry leaves and continue to simmer for 0-0 minutes.
Method:
Wash the glutinous rice twice, soak it for more than four hours, drain it and set aside.
Clean the chicken wings, cut two knives on both sides, then add ginger slices, cooking wine, salt, pepper, light soy sauce, oyster sauce, dark soy sauce and mix evenly, marinate for more than two hours.
Rinse the fresh corn and cut it into small pieces and set aside. Chopped carrots, chopped green onions, corn kernels ready to set aside.
Put a little light soy sauce in the glutinous rice and mix well, then put in the marinated chicken wings and wrap it, put it in the steaming drawer after wrapping, put the corn in the middle of the chicken wings, and put some corn kernels and carrot crushed in the middle of the steaming drawer.
Put it in the steamer after it is placed, steam it on high heat for half an hour, and when the time is up, sprinkle some chopped green onions, and the dish is ready.
【Ingredients】
pumpkinBlack rice, red beans, peanuts,Rosewoodbrown sugarGlutinous rice flour
【Directions】
1. Peel the pumpkin, cut it into pieces, put it in a steamer to steam, and then press it into a puree for later use.
2, willPumpkin pureeMix with glutinous rice flour, add glutinous rice flour in small amounts several times, stir into a flocculent shape, and knead into a smooth dough. Roll the dough into small balls and set aside.
3. Add water to the pot and bring to a boil, put in the pumpkin balls, and cook until the balls float, indicating that they are cooked, and set aside.
4. Soak the red beans and black rice in advance, put them in a pot, add an appropriate amount of water, and the amount of water will not exceed the ingredients.
50. After the heat boils, turn to low heat and cook for 0 minutes.
5. Add the boiled pumpkin balls to the pot and continue to cook for 0 minutes.
7. Add an appropriate amount of brown sugar, stir well, and then turn off the heat and remove from the pot.
Ingredients: 1 grams of pig's trotters, 0 handfuls of rock sugar, 0 bay leaves, appropriate amount of green onion and ginger, 0 star anise, appropriate amount of Sichuan pepper, 0 pieces of bean curd, light soy sauce, a little white wine, salt, vegetable oil
Method:
1. Chop the pig's trotters into pieces and wash them, put cold water into the pot, put ginger and cooking wine, boil over high heat to skim off the foam, blanch until the pig's trotters are white and bloodless, and remove the water for later use;
1. Prepare the seasonings: green onion ginger, star anise, Sichuan pepper, 0 pieces of bean curd;
1, add a little vegetable oil to the frying pan, grab 0 handfuls of rock sugar, and fry until the rock sugar melts, the color turns red, and the dense bubbles bulge;
40, immediately pour in the pig's trotters that control dry water, stir-fry to color, pour in boiling water, boil over high heat, pour into the pressure cooker, put the seasoning in step 0 into the seasoning box and put it in the pot, and then release the soy sauce and bean curd, and press for 0 minutes;
5, press the soft pig's trotters back into the frying pan, add salt, and reduce the juice over high heat;
6, when the soup is half of the pig's trotters, you can turn off the heat, the color is ruddy, soft and delicious.
Ingredients: 1 grams of fresh squid, 0 onions (medium), 0 green peppers, 0 red peppers, ginger and garlic, light soy sauce, cooking wine, white pepper, salt, cooking oil, caster sugar (optional), chili powder or hot sauce (optional)
Steps:
1. Prepare the squid: Wash the squid first, remove the squid guts and bones, and cut it into rings or strips. You can make a few gentle cuts with a knife on the surface of the squid to help it better absorb the flavor.
2. Prepare the vegetables: peel and shred the onions, wash and remove the seeds from the green and red peppers, and cut into shreds or strips. Finely chop the ginger and garlic and set aside.
3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add the ginger and garlic and stir-fry until fragrant. You can add a little chili powder or chili sauce and stir-fry until fragrant.
2. Stir-fry the squid: Put the sliced squid into the pan, stir-fry quickly, add cooking wine and a small amount of light soy sauce, and stir-fry until the squid changes color, about 0-0 minutes. Squid does not need to be fried for too long to prevent it from getting old.
5. Add the onion and green and red peppers: Add the shredded onion, green and red pepper strips and continue to stir-fry. Depending on the taste, add white pepper and salt to taste.
6. Season and rejuvenate: Add a little granulated sugar to balance the spicy flavor of the onion. Saute until the onion is slightly softened but crispy, and when the vegetables are brightly colored, add an appropriate amount of light soy sauce to taste, and then stir-fry quickly and evenly.
7. Finally, stir-fry evenly: Stir-fry until all ingredients are cooked thoroughly and flavorful, and finally sprinkle some chopped green onions or coriander for garnish, and immediately remove from the pan and serve on a plate.
Ingredients: pork ribs 1g; Ophiopogon 0 g; apples 0 pcs (it is recommended to choose sweet apples, such as red Fuji); Ginger 0 slices; Goji berries 0 grams; cooking wine 0 tablespoons; Salt to taste; Water to taste; Cooking oil to taste
Steps:
1. Prepare the ribs: Clean the ribs first, add cold water to a pot, boil over heat, and skim off the foam. Doing so removes the fishy smell and makes the soup clearer.
2. Prepare other ingredients: soak the wheat and wolfberries in water, peel and core the apples and cut them into small pieces, and slice the ginger for later use.
3. Blanch the pork ribs: After blanching, remove the pork ribs and rinse them with water to remove blood foam and impurities, and make sure the soup base is clear.
4. Stew: Add an appropriate amount of water to the pot, put the washed pork ribs into the pot, add ginger slices and cooking wine, bring to a boil over medium heat and skim off the foam.
5. Add the wheat dong and wolfberry: After the soup base starts to clear, add the wheat dong and wolfberry, skim off the foam again, turn to low heat and simmer for 0-0.0 hours.
30. Add the apples: Add the sliced apple pieces to the pot and continue to simmer over low heat for 0 minutes to allow the sweetness of the apples to soak into the soup.
7. Seasoning: After the stew is completed, add an appropriate amount of salt to taste, stir well, cook for a few more minutes to dissolve the salt, and finally try the taste, add salt in moderation.
Ingredients: 2 potatoes, dried chilies, vinegar, salt, light soy sauce
Steps:
1. Peel and cut the potatoes, rinse off the flour with water, and dry out.
2. Pour oil into the pot and stir-fry with dried chili peppers until fragrant.
3. Pour in the shredded potatoes and stir-fry quickly, add vinegar, salt, light soy sauce to adjust the flavor, and stir-fry until the shredded potatoes are raw.
There are no words to describe the satisfaction of eating on time every day, cooking your own delicious dishes, and feeling the wonderful process of the ingredients being transformed into delicacies in your hands. Each dish carries the love of life and the care for ourselves, let us heal the soul with food in this ordinary day, and enjoy this simple and pure happiness.