Simple and easy home cooked side dishes or snacks to make

Light and good dish shrimp stir-fried tofu.

Ingredients: 300 grams of tofu, l00 grams of shrimp, salt, 2 grams of monosodium glutamate, 4 grams of cooking wine, 20 grams of chicken broth or water, 3 grams of starch, 40 grams of oil, l grams of sesame oil, l grams of green onion and ginger, 1 egg.

Method: Cut the tofu into cubes, blanch it with boiling water and drain the water. Cut the green onion and ginger into slices.

Remove the sand line on the back of the shrimp; Put the green onion, ginger, salt, monosodium glutamate, cooking wine, chicken broth, starch and sesame oil into a bowl and mix into juice. Put the shrimp in a bowl, add salt, cooking wine, starch, half an egg and stir well.

Heat the oil into the wok, add the shrimp and stir-fry, add the tofu and stir-fry, add the bowl juice after heating evenly, and stir-fry quickly so that the juice is completely hung on the raw materials.

Stir-fried vegetarian dish with parsley.

Method: 100 grams of parsley, enoki mushroom, slippery mushroom, tea tree mushroom, 50 grams of cloud fungus (or black fungus), sweet bamboo, vermicelli, chicken leg mushroom, and pumpkin. Simmer with 3 tablespoons oyster sauce and 1 tablespoon sugar. Then, in a similar way to stir-frying, the various mushrooms are fried together.

Features: This dish is full of fungus, with fresh parsley seasoning and pumpkin kernel flavoring, making the taste quite rich.

I don't eat big fish and meat, and the dishes cooked with vegetables and tofu with all kinds of seafood are also quite light and fragrant.

Method: Boil water in a casserole, put a few cabbage leaves, spinach and carrots in boiling water until soft, and then use the method of making sushi to roll up the spinach and carrots with cabbage and cut them into sections. Finally, add the mushrooms to the bottom of the water in the casserole, add the soaked vermicelli, and top the vegetable rolls, kelp, shrimp, etc., add some salt and boil.

Features: Rich filling, fresh and refreshing.

Kirin Tofu Method: Arrange the tofu, thin ham slices, and mushroom slices cut into flat and long cubes on the plate in two or three rows, steam them over medium heat for 8 minutes, accompany them with cooked vegetables, sprinkle with chopped green onions, pepper, heat oil, and drizzle with seasonings such as light soy sauce.

Features: This dish is innovative, beautiful in shape, delicious and refreshing.

Eating too much fish and meat during the Spring Festival is easy to catch fire, and eating some cool vegetables appropriately can reduce the anger.

Method: Cut the bitter gourd, remove the seeds, wash it and cut it into small pieces horizontally, blanch it in a pot of boiling water and then rinse it with water for later use. Then after the oil pan is heated, stir-fry the garlic fragrantly, add tempeh and stir-fry it, then put in the bitter gourd, add salt, rice wine, sugar and fry until it tastes, and drizzle with sesame oil.

Features: Most of the bitter gourd practices are stir-fried or cold, and the strong fragrance of the black bean sauce is fused with the fragrance of the bitter gourd, which has a unique flavor.

If you eat a lot of greasy things, it is easy to have gastrointestinal stagnation, and you can also drink some juice to regulate the stomach, such as hawthorn, plum, lemon, etc., which are good helpers to clean up the stomach and intestines, and you can drink one or two cups after and during meals. Of course, fruit juice is usually a refreshing drink in the summer, and ginger slices are added when drunk in the winter to warm the stomach.

Method: 200 grams of plums, 100 grams of hawthorn, 6 black plums, 25 grams of licorice, 1 lime, 500 grams of brown sugar slices, a little ginger, more than 1200 grams of water, boil for an hour.

Homemade cool skin. Materials.

200 grams of flour; Appropriate amount of cold water; salt 3 g; Yeast 2 g.

Method. Add an appropriate amount of water and a little salt to dry flour and form a dough, whether soft or hard, and then cover with a damp cloth and let rise for more than ten minutes.

Put some cool water in a slightly larger basin and put the dough in.

Grasp the dough with your hands and "wash" as if kneading clothes.

The water is getting whiter and whiter, the starch is washed into the water, and the gluten is left in the hand, at this time the dough in the hand will be more and more scattered, it doesn't matter, just salvage it at the end.

When you feel that the dough does not become "smaller" no matter how you wash it, you can scoop it up by hand, scoop the gluten into a bowl, and filter the water in the basin through a fine sieve to another container, and the "dregs" obtained is also put together with the gluten. The resulting liquid is placed in the refrigerator overnight or for at least four hours, with the aim of allowing the starch to settle in the water.

Add a little more water, knead the gluten that is still loose like kneading dough, and then continue to wash it, washing the starch inside as much as possible. Finally, you can take it to the bottom of the faucet and rub it while rinsing.

Get gluten.

After the flour water has sunk overnight or for at least four hours, the upper layer has become clear water, at which point a spoon is used to skim out the water, leaving only the bottom part. At this point, the starch underneath may have become very sticky and hard, and it should be stirred vigorously until it becomes a uniform pot of batter.

Prepare a stainless steel flat plate, smear a little oil to prevent sticking, not too much oil, how to master it? Add five or six drops of oil, wear disposable gloves or just wipe them with your hands. It's actually easy to brush a lot with a brush.

Bring water to a boil, and when the water is about to boil, scoop a spoonful of batter onto a plate, turn to a plate and let the batter spread out in a layer two or three millimeters thick on the plate. As for how much to add, make two or three sheets and you will have a feeling, don't pour it into the air, use a spoon to measure, whether it is a spoonful or more than half a spoon, try it according to the size of your container.

Put the plate on the water surface in the pot, pay attention, it is placed on the water, here is not to use the steaming grid to steam, but directly let the plate float on the water, and then immediately cover the lid, if there is a transparent lid is the best, you can observe it at any time.

After about 2 minutes, I saw through the lid that the dough began to bubble and bulge. At this time, you can open the lid and take it out.

You can put a basin of cold water next to it, take out the plate and put it in cold water to let the bottom of the plate cool for a minute, and then carefully remove it along the edge when it feels no hot. Because it is oiled and the temperature is lowered with cold water, it will be easy to peel off. If there is a small amount of flour sticking to the plate, be sure to wipe it clean, re-greas, and repeat the process for 11-12 steps.

Until all the batter is used up. I made six or seven of them. Each sheet should be smeared with sesame oil to prevent sticking.

Handling of the dough of gluten: soak it in clean water when not in use. When you start to make the cold skin, add a little yeast powder to the gluten and knead it well, and when the cold skin is all steamed, put the steaming grid in the pot, put the gluten into a bowl and steam it for fifteen minutes after boiling.

Cut the gluten and cool skin separately.

Blanch some bean sprouts and cut some cucumber shreds.

Just add salt, chili oil, vinegar, garlic water, sesame sauce, etc. to taste, and the seasoning is very casual, according to personal taste.