Hello everyone, I am Xiaoyi, who loves food, and I am here again! Today I'm going to share with you a few super delicious home-cooked dishes! They are all very common ingredients in our daily life, but the recipe is simple, and the taste is first-class!
The first course: stir-fried beef with fungus.
Steps: 1. Cut the beef into thin slices or thin strips, marinate in cooking wine, light soy sauce, salt and pepper for 10-15 minutes.
2. Soak the fungus and tear it into small pieces. If you use fresh fungus, you can wash it and cut it into cubes.
3. Shred or diced green or red peppers, mince garlic and ginger for later use.
4. Add cooking oil to the hot pan, add the marinated beef and stir-fry until it changes color, and set aside.
5. Add some cooking oil to the same pot, add minced garlic and ginger and stir-fry until fragrant.
6. Add fungus, green pepper or red pepper shreds and stir-fry, add some light soy sauce and salt to taste.
7. Finally, add the fried beef and stir-fry evenly, and add some pepper and chicken essence according to the taste. Once cooking, serve on a plate.
Second course: Crucian carp stewed with tofu.
Production steps: 1. Remove the scales and internal organs of the crucian carp, wash and set aside. Cut the tofu into cubes and set aside.
2. Add an appropriate amount of vegetable oil to the pot, heat to 6 hot, fry the crucian carp on both sides until slightly yellow, take it out and set aside.
3. Add an appropriate amount of water to the pot, add the fried crucian carp, ginger slices, green onions and cooking wine. Bring to a boil on high heat, reduce the heat to low and simmer for about 30 minutes.
4. Add the tofu cubes to the pot and continue to simmer for 10-15 minutes. Add the appropriate amount of chicken essence and salt to taste according to personal taste.
5. Pour the crucian carp and tofu soup into a bowl and sprinkle with some chopped green onions for garnish.
This crucian carp stew with a delicious taste and rich nutritional value is especially suitable for people who need to replenish nutrients and boost immunity.
The third course: stewed pork ribs with red dates and pears.
Production steps: 1. Cut the pork ribs into small pieces, rinse them with water, blanch them in boiling water, remove and drain the water for later use.
2. Wash the pear, peel and core it, and cut it into small pieces; Wash the jujube and set aside.
3. Take a pot for making soup, add enough water, add pork ribs, ginger slices and cooking wine, bring to a boil over high heat, turn to low heat and simmer slowly.
4. After simmering for about 30 minutes, add the pear pieces and red dates, and continue to simmer for about 30 minutes until the ribs become crispy.
5. Finally, add an appropriate amount of salt to taste, then turn off the heat.
This dish is highly nutritious and great for winter consumption. Remember to add salt at the end to avoid affecting the nutrient content of the ingredients.
Fourth course: spinach and tofu lean broth.
Production steps: 1. Wash the spinach and cut it into small pieces. Cut the tofu into small pieces and set aside.
2. Cut the lean meat into small pieces and marinate for 10 minutes with ginger, salt and chicken essence.
3. Add an appropriate amount of water to the pot, add ginger slices and marinated lean meat, bring to a boil over high heat, turn to low heat and cook for 20 minutes.
4. Put the tofu in a pot and cook for 5 minutes.
5. Finally, add the spinach and cook for 5 minutes. Add salt and chicken essence to taste and enjoy.
This soup is delicious and nutritious, spinach is rich in vitamins and minerals, tofu is rich in vegetable protein, and lean meat is the best of high-quality animal protein, the combination of the three is delicious and healthy, suitable for all people.
Fifth Course:
Steps: 1. Cut the chicken breast into small pieces or cubes and put it in a bowl for later use.
2. Wash the seafood mushrooms, cut them into pieces of appropriate size, and set aside.
3. Beat the eggs and set aside. Thinly slice the ginger and set aside.
4. Add an appropriate amount of water to the pot, put the chicken pieces into the pot and bring to a boil over medium heat.
5. When the chicken is boiling, add the chopped seafood mushrooms and ginger slices. Continue to boil.
6. When the soup boils again, slowly pour in the beaten egg mixture, and stir it with chopsticks at the same time to make the egg liquid filamentous.
7. Add an appropriate amount of salt, white pepper according to the taste, and if necessary, add a small amount of chicken essence to enhance freshness.
8. Continue to cook for about 5-10 minutes to make sure the chicken is fully cooked and the seafood mushrooms are soft, then pour the soup into a bowl.
Sixth course: Stewed vermicelli with cabbage and tofu.
Production steps: 1. Wash the cabbage and cut it into sections for later use. Cut the tofu into cubes and soak the vermicelli in warm water until soft and set aside. Finely chop the green onion, ginger and garlic and set aside.
2. Pour an appropriate amount of vegetable oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add cabbage and stir-fry until the cabbage becomes soft.
3. Transfer the fried cabbage to a casserole, add the tofu and vermicelli, and then add enough water.
4. Add an appropriate amount of light soy sauce, dark soy sauce, salt and chicken essence, as well as star anise and Sichuan peppercorns, and stir well.
5. After the heat is boiling, turn to low heat and simmer for about 15-20 minutes, until the tofu is flavored and the vermicelli is soft and rotten. Sprinkle with chopped green onion and serve.
If you like spicy, you can also add chili peppers and simmer together.
Seventh course: stir-fry kale.
Production steps: 1. Clean the kale and cut it into small pieces.
2. Prepare minced garlic, ginger and shredded red pepper.
3. Blanch the kale in boiling water, cool the water, and drain the water.
4. Heat the oil in a pan, add minced garlic, ginger and shredded red pepper and stir-fry until fragrant.
5. Add kale and stir-fry over high heat.
6. Add salt, sugar, chicken essence and light soy sauce, continue to stir-fry evenly.
Show the winter food of your hometown Eighth course: egg and camelina cake.
Production steps: 1. Pick fresh shepherd's cabbage, clean it and cut it into fine pieces for later use.
2. In a large bowl, crack in the eggs, add an appropriate amount of flour and water, and stir well until the batter is smooth and free of particles. Then add salt and pepper to taste.
3. Put the chopped shepherd's cabbage into the batter and stir well.
4. Add an appropriate amount of oil to a frying pan, heat it to 70% hot, then pour in an appropriate amount of batter and fry slowly over medium-low heat.
5. When one side of the cake is golden brown, turn it over and fry the other side.
6. Continue to flip and fry until both sides are golden brown, then remove from the pan and serve.
Shepherd's cabbage is rich in vitamins and minerals and can be eaten with milk, soy milk or porridge.
The above are the 8 dishes that Xiaoyi recommends to you today, if you like my articles, you can follow me. You can also leave a comment to Xiaoyi about what kind of food you like, and let's discuss it together!