A family dinner is an irreplaceable time of happiness, and to make this moment even better, I have chosen five seemingly complex but actually very simple dishes to cook a sumptuous dinner for my loved ones at home. Braised pork knuckles, plum cabbage button pork, boiled shrimp, corn chicken wings and stuffed pork with green peppers, each dish contains my deep affection for my family, and I hope that through these delicacies, the warmth of family will be even stronger.
OneBraised pork knucklesIt is a classic Chinese delicacy, but it is not complicated to make. First, the pork knuckles are boiled until they are seven ripe, then marinated with spices and slowly flavored to make the meat tender and delicious. This dish is rich in collagen, which is good for **, and at the same time has a warming effect, making it an excellent choice for warming up in winter.
Ingredients: 2 pork knuckles; Ginger cubes to taste; cooking wine to taste; Light soy sauce to taste; Appropriate amount of dark soy sauce; Rock sugar to taste; star anise 2-3 pieces; 2 bay leaves; cinnamon bark 1 small piece; salt to taste; Appropriate amount of water.
Steps:1Wash the pig's feet, cut them into large pieces, and blanch them with boiling water to remove blood and impurities.
2.Boil a pot of hot water, put the blanched pig's feet into the pot, add ginger and cooking wine, bring to a boil and remove for later use.
3.Add an appropriate amount of water to the pot, put the cooked pork knuckles back into the pot, add light soy sauce, dark soy sauce, rock sugar, star anise, bay leaves, cinnamon, and add an appropriate amount of salt.
4.Reduce the heat to low, cover and simmer for 1-2 hours until the pork knuckles are crispy.
Tips: 1) After the pig's feet are boiled, they can be removed and washed to remove the turbid water to ensure that the pig's feet soup is clear.
2) During the simmering process, you can add seasonings such as soy sauce and sugar in an appropriate amount according to personal taste.
3) When simmering, the heat should be moderate, you can choose to simmer over low heat, let the pork knuckles slowly absorb the flavor, and keep the meat tender.
4) If you prefer a more fragrant flavor, you can marinate the pork knuckles with ginger cubes and cooking wine for a while before simmering.
5) After the stew is over, you can skim off the foam and improve the clarity of the broth. Once the braised pork knuckles are finished, you can enjoy a delicious home-cooked dish with rice or steamed buns.
IIPlum cabbage button meatIt is a Cantonese dish that seems cumbersome, but in fact it is simple to make. The plum vegetables are washed, paired with pork, and steamed to give the meat a good taste, and the salty flavor of the plum vegetables complements the deliciousness of the meat. This dish has both the delicate taste of southern dishes and the rich aroma of northern dishes, and is a delicious dish that combines many flavors.
Ingredients: 500 grams of pork belly; Appropriate amount of plum vegetables; cooking wine to taste; Ginger cubes to taste; Rock sugar to taste; Light soy sauce to taste; salt to taste;
Steps:1Cut the pork belly into small pieces about 2 cm square and blanch them with boiling water to remove the blood and fishy smell.
2.Soak the plum cabbage in advance, wash it and cut it into sections for later use.
3.Boil a pot of hot water, put the blanched pork belly into the pot, add ginger cubes and cooking wine, bring to a boil and remove for later use.
4.Add an appropriate amount of water to the pot, put the plum cabbage into the bottom of the pot, and then spread the blanched pork belly evenly on the plum cabbage.
5.Add an appropriate amount of rock sugar, light soy sauce and salt, and simmer over low heat for 30 minutes until the pork belly is flavorful.
6.Once it is ready, buckle the meat on top of the plum cabbage and turn the whole pan so that the plum cabbage covers the pork belly.
7.Cover the pot and simmer slowly over low heat for 20 minutes to allow the plum cabbage and pork belly to better blend.
Finally, reduce the juice until the soup is thick and ready to serve.
Tips: 1) It is best to choose the fat and thin parts of the pork belly, which is more tender in taste.
2) When simmering, you can add salt and light soy sauce to adjust the taste according to your personal taste.
3) The simmering time can be adjusted according to the tenderness of the meat to ensure that the pork belly is flavorful.
4) It is best to stew the plum cabbage button meat in a casserole or crockpot to maintain the original flavor of the dish.
5) After simmering, you can skim off the foam to improve the clarity of the broth. This delicious plum cabbage can be enjoyed with rice, making it a delicious and nutritious home-cooked dish.
IIIBoiled shrimpIt is a light and delicious seafood dish that is easy and quick to make. Fresh shrimp are skimmed over boiling water to keep them tender, then dipped in a special dipping sauce that is refreshing and has the luscious taste of seafood. This dish is suitable for summer consumption, light and non-greasy, and retains the original flavor of the shrimp meat.
Ingredients: 500 grams of prawns; Ginger cubes to taste; cooking wine to taste; Salt to taste; Ginger to taste; Appropriate amount of minced green garlic; Soy sauce dipping sauce: light soy sauce, sesame oil, minced ginger, minced garlic.
Steps:1Remove the head and shell of the prawns, leave the tail of the prawns, and remove the shrimp lines with the back of a knife.
2.Boil a pot of hot water, add ginger and cooking wine, put the prepared shrimp into the hot water, blanch quickly until the shrimp change color, remove and set aside.
3.Cut the back of the shrimp along the midline with a knife, do not cut it, so that it is easy to absorb the flavor.
4.Put the blanched shrimp on a plate, sprinkle salt on the shrimp, and use a knife to make a few cuts evenly on the back of the shrimp.
5.Add water to the pot, add a small amount of salt after the water boils, then put the shrimp in the pot and blanch over medium-low heat for 2-3 minutes until the shrimp turn red.
6.Remove the blanched shrimp and sprinkle with minced ginger and garlic.
7.Soy sauce dipping sauce: Mix an appropriate amount of light soy sauce, sesame oil, minced ginger and minced garlic as a dipping sauce for shrimp.
Tips: 1) The blanching time should be mastered to prevent the shrimp from overcooking and losing its taste.
2) A few cuts on the back of the shrimp will make it easier for the seasoning to penetrate and enhance the taste.
3) The proportion of soy sauce dipping sauce can be adjusted according to personal taste, and some chili oil can be added to enhance the aroma.
4) Boiled shrimp is best served with fresh prawns, which have a more tender taste.
5) When serving, dip the shrimp in the soy sauce dipping sauce for a more delicious taste. It is a light and delicious seafood dish that is suitable for summer consumption, refreshing and non-greasy.
FourthCorn chicken wings in a potIt is a family-friendly dish that is simple to make and delicious. Chicken wings and corn are simmered together and served with a variety of seasonings to make the soup delicious and rich, and the chicken wings are juicy. This dish combines the nutrients of meat and vegetables to create a home-cooked dish that will leave you with a lot of memories.
Ingredients: 500 grams of chicken wings; 2 corns; 1 potato; 1 carrot; 1 onion; ginger to taste; 1 green onion; cooking wine to taste; Light soy sauce to taste; salt to taste; Appropriate amount of chicken essence; Appropriate amount of water.
Steps:1Wash the chicken wings and make a few cuts on the chicken wings with a knife to make it easier to absorb the flavor.
2.Peel the corn and cut it into pieces, cut the potatoes, carrots and onions into cubes, slice the ginger, and cut the green onions into sections for later use.
3.Boil a pot of hot water, blanch the chicken wings to remove the blood and fishy smell, remove and set aside.
4.In another pot, add an appropriate amount of water, add corn segments, potato cubes, carrot cubes, onion cubes, ginger slices, green onion segments, and then put the blanched chicken wings into the pot.
5.Add an appropriate amount of cooking wine, light soy sauce and salt, bring to a boil over high heat, skim off the foam, turn to low heat and simmer slowly for 30 minutes.
6.Finally, add an appropriate amount of chicken essence, season and serve.
Tips: 1) Blanch the chicken wings quickly to maintain the tender texture of the chicken.
2) The choice of vegetables can be matched according to personal taste, which increases the color, flavor and taste.
3) When simmering, the heat should be moderate to keep the soup rich and the chicken wings flavorful.
4) Finally, add the essence of chicken to enhance the overall taste. This corn chicken wing casserole combines the nutrients of meat and vegetables while retaining the original flavor, making it a delicious dish suitable for family dinners.
FiveStuffed meat with green peppersIt is a traditional Sichuan dish, which seems complicated on the outside, but in fact the cooking method is simple. The sliced green peppers are filled with minced meat and cooked into a delicious stuffed dish. The crispness of the green pepper and the tenderness of the meat filling complement each other, combined with the unique spicy taste of Sichuan cuisine, bringing people a unique flavor enjoyment.
Ingredients: 10 green peppers; 250 grams of minced pork; Ginger minced to taste; cooking wine to taste; Light soy sauce to taste; salt to taste; Appropriate amount of paprika; Chopped green onion to taste; Appropriate amount of water.
Steps:1Wash the green pepper, cut off the head of the green pepper, remove the seeds and white veins inside, keep the green pepper wall intact, and set aside.
2.Put the minced pork into a container, add the ginger, cooking wine, light soy sauce, salt, red pepper powder, stir well, and marinate for a while.
3.Fill the marinated minced pork into the prepared green peppers and gently press with your hands to fill the whole green pepper with minced meat.
4.Boil a pot of hot water, add ginger slices and cooking wine, put the green peppers filled with meat into the pot and blanch until the green peppers change color, remove and set aside.
5.In another pot, add an appropriate amount of water, put the blanched green pepper into the pot, then add an appropriate amount of light soy sauce and salt, and simmer over medium-low heat for 15-20 minutes.
6.After simmering, remove the stuffed meat with green peppers, sprinkle with chopped green onions, and serve.
Tips: 1) You can add some fat to the minced pork in moderation to make the stuffed meat more juicy and delicious.
2) The blanching time of green peppers should not be too long, so as not to affect the taste.
3) When simmering, the heat should be moderate to keep the soup rich and the green pepper flavorful.
4) After the stuffed meat with green peppers is done, you can sprinkle some coriander according to your personal taste to enhance the flavor. This stuffed pork dish with green peppers is simple and delicious, the crispness of the green peppers complements the tenderness of the meat, and the special soup gives people a unique flavor enjoyment.
In the hustle and bustle of the stove, the five-course meal is quickly completed and exudes an enticing aroma. When the relatives sat at the table and tasted this delicious dish, I saw the satisfied smiles on their faces, which was the love for the food and the warmth and gratitude of the family. This simple but delicious dinner has become a common memory for us, connecting the hearts of every member of the family. Through these five dishes, I not only satisfied the taste buds of my family, but also conveyed a deep family feeling. On this intimate evening, we had a delicious dinner together, sharing happiness and warmth together. The laughter and satisfied expressions of my family were my greatest reward and the most wonderful taste of this dinner.