How to make a delicious meal, how to make a delicious meal

How to make goose meat delicious.

The recipe for roast goose with potatoes is detailed.

Cuisine and efficacy: Qi replenishment recipes, neurasthenia recipes, deficiency and body nourishing recipes, yin nourishing recipes, diabetes recipes.

Taste: Homemade.

Process: Braised

Ingredients for potato roast goose:

Ingredients: 750 grams of goose meat.

Excipients: 150 grams of potatoes (yellow skin).

Seasoning: 15 grams of green onions, 15 grams of ginger, 10 grams of rice wine, 5 grams of soy sauce, 1 gram of pepper, 5 grams of sugar, 70 grams of vegetable oil.

Teach you how to make potato roast goose, how to make potato roast goose to be delicious.

1.Put the goose meat in boiling water to remove the blood and cut it into 4 cm cubes;

2.Wash the green onion and cut into shreds; Ginger washed, patted;

3.Peel the potatoes and cut them into hob pieces;

4.When the oil in the pot is boiled to 70% hot, add the goose meat, fry it until yellow, and scoop it up;

5.Add the potatoes and fry for another 3 minutes;

6.Leave 50ml of bottom oil in the pot, and stir the ginger and green onion to bring out the fragrance when it is hot;

7.Then add an appropriate amount of cooking wine, soy sauce, pepper, and sugar;

8.Add the goose meat pieces and bring to a boil;

9.Simmer until the goose meat is ripe, add the potato cubes and burn them together until the meat is fragrant and the potatoes are crispy;

10.Pick out the ginger and green onions, collect the juice and put it on a plate.

Tips for making roast goose with potatoes:

This product requires about 1500ml of broth.

The practice of white goose spleen soup is detailed.

Cuisine and efficacy: spleen nourishment recipes, kidney nourishment recipes, qi and blood double tonic recipes, indigestion recipes.

Taste: Original taste.

Process: Original stew.

Ingredients for White Goose Spleen Soup:

Ingredients: 500 grams of goose meat.

Excipients: 50 grams of barley, 50 grams of Poria cocos.

Seasoning: 5 grams of ginger, 5 grams of salt, 15 grams of cooking wine, 10 grams of shallots, 1 gram of monosodium glutamate.

Teach you how to make white goose spleen soup, and how to make white goose spleen soup to be delicious.

1.Wash and cut the white goose meat into pieces, soak it in hot water and scoop it up;

2.Quickly wash the white poria and barley;

3.Put the goose meat into a clay pot, add ginger, salt, and cooking wine;

4.Put barley and white poria on top, add an appropriate amount of water and cover the pot;

5.Bring to a boil over a high heat, then simmer until the meat is rotten;

6.Then add salt, monosodium glutamate, green onion and serve.

1.Strengthen the spleen and stomach, nourish the blood, nourish the yin and kidneys;

2.It is suitable for symptoms such as lack of central qi, indigestion, loss of appetite, body emaciation, anemia, kidney deficiency and low back pain.

The practice of double ginseng goose blood soup is described in detail.

Cuisine and efficacy: spleen nourishing recipes, qi and blood double tonic recipes, yin nourishing recipes.

Taste: Original taste.

Process: Boiled. Ingredients for the double ginseng goose blood soup:

Ingredients: 100 grams of goose blood.

Excipients: 50 grams of goose meat, 30 grams of yam (dry), 15 grams of northern sea cucumber, 15 grams of polygonatum japonica.

Seasoning: 2 grams of salt, 5 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate.

Teach you how to make double ginseng goose blood soup, and how to make double ginseng goose blood soup to be delicious.

1.Wash the yam, sand cucumber and jade bamboo;

2.Add water and goose meat and cook until the meat is cooked, filter the soup;

3.Pour the goose blood into the boiling soup and cook for a while.

1.Strengthen the spleen and yin, nourish the stomach and nourish blood;

2.It is suitable for dry mouth, drinking, fatigue, shortness of breath, and low intake.

Love and good food live up to it.

<><1.Chicken wings with green onions

Cut the chicken wings in half and add green onion and ginger, marinate the seasoning (in the copywriting) for half an hour, fry in the pan with hot oil until golden brown and take it out, stir-fry the minced garlic, pour in the chicken wings and stir-fry, add half a spoon of dark soy sauce and sugar, stir-fry evenly and sprinkle with chopped green onions, it can be fragrant and tender!

2.Braised chicken thighs

Cut the chicken thighs into pieces, blanch the green onion and ginger cooking wine in a pot under cold water for 5 minutes, put in the rock sugar to boil the sugar color when the oil is hot, pour in the chicken thighs and stir-fry evenly, add a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, put in green onions, ginger and dried chilies, put in potato pieces, pour in water and simmer over medium and low heat for 20 minutes, and finally add green and red chili peppers, a little salt and high heat to reduce the juice.

3.Small crispy meat

Cut the chicken breast into strips, add a spoonful of light soy sauce, a spoonful of cooking wine, an appropriate amount of pepper, an appropriate amount of salt, grasp and marinate for 15 minutes, put 100 grams of cornstarch in a bowl and beat 2 eggs, stir well, wrap the chicken breast in batter, fry it in a pot at 70% oil temperature, fry it until it is slightly yellow, remove it from the oil temperature, fry it again, and sprinkle pepper, salt and pepper chili powder out of the pot.

4.Boiled meat slices

Blanch the bean sprouts, put them on a plate at the bottom of the plate, cut the tenderloin into thin slices, eggplant salt, light soy sauce, chicken essence, oyster sauce, dark soy sauce, corn starch, cooking oil, mix evenly, marinate for 10 minutes and roll early. Minced garlic, chopped green onions, millet spicy and a piece of hot pot base stir-fry until fragrant. Add a bowl of water, put a little salt, oyster sauce, light soy sauce to taste, then put in the meat slices, don't be in a hurry to move it first, Lu Nayu waits for half a minute to disperse, boil on high heat for 3 minutes, pour it into a plate with bean sprouts with the soup, add dried chilies, Sichuan pepper, chopped green onions, and minced garlic drizzled with hot oil and stir-fry until fragrant.

Stir well and serve.

5.Stir-fried pork belly with cabbage

Fry the pork belly in the pan until the excess oil is removed, add garlic slices and dried chili peppers and stir-fry until fragrant, add a spoonful of light soy sauce, half a spoon of dark soy sauce, and a spoonful of oyster sauce and stir-fry evenly, add cabbage, add a little salt and stir-fry over high heat.

6.Stir-fried shiitake mushrooms with chili

Stir-fry the minced garlic and millet until fragrant, pour in the shiitake mushrooms and stir-fry until soft, add a spoonful of light soy sauce, a spoonful of oyster sauce, add a little salt, pour in the chili pepper and stir-fry for a while.

7.Boiled fat cow

Blanch the fat cow and take it out for later use, put the green onion, ginger and garlic, 1 bean paste, half a hot pot base, stir-fry until fragrant, pour in a bowl of water, add 2 inches of light soy sauce, a spoonful of dark soy sauce, a little chicken essence and salt, add bean sprouts, 1,000 shreds and cook, take out the dried bean sprouts, boil the fat cow into the flavor, take out the fat cow and put the side dishes on the pepper noodles, green onion hot oil and fragrant.

8.Beef brisket stew with tomatoes

Blanch the beef brisket in a pot under cold water with green onion and ginger cooking wine, add green onions, ginger, garlic, dried chili peppers, star anise, and cinnamon in hot oil in the pot, add a few rock sugar and stir-fry and melt. Pour in the beef brisket and stir-fry to add sugar, one spoonful of cooking wine, two spoons of light soy sauce, one spoonful of dark soy sauce, and a spoonful of oyster sauce and stir-fry evenly, heat the water to cover the brisket, put half of the tomato pieces, a small spoon of salt, change to a pressure cooker and simmer for more than half an hour, add the remaining tomato pieces. Potatoes are boiled and the juice is removed.

Here are some gourmet meals you can make at home:

1.Grilled chicken: You can make your own potato pot roast or olive oil grilled chicken. Coat the whole rotisserie chicken with homemade spices and roast in the oven until golden brown and cooked through. Serve with a vegetable salad and roasted berry sweet potatoes.

2.Pasta: Choose your favorite sauce, such as tomato, white sauce or shrimp sauce. Served with homemade pasta and fresh ingredients such as tomatoes, onions, garlic, spinach and more.

3.Seafood fried rice: Fried rice with homemade vegetables topped with fresh seafood such as prawns, mussels, mussels, etc. Serve with delicious vegetables and sauces.

4.Grilled Vegetable Sandwich: Use homemade toast bread with grilled vegetables, grilled chicken, and homemade sauces. Bake until bread is crispy, meat is cooked through, and vegetables are baked.

5.Steak: Choose your favorite steak, such as sirloin steak or sirloin steak. Add fresh vegetables and homemade mashed potatoes and bake until the steak juice is dispersed, the skin is crispy, and the texture is soft.

These gourmet meals are easy to make at home and can be adapted to your tastes and preferences. Enjoy the process of making food at home and share it with you.

To make mashed potatoes, rice is not enough.

The spicy, spicy and hot tofu is really enjoyable.

Stir-fried beef fillet.

Ingredients: 100g of braised beef, 50g of garlic sprouts, 20g of red peppers, 20g of small red peppers, appropriate amount of garlic, appropriate amount of fine salt, appropriate amount of chicken essence.

Method: 1) Slice the beef, cut the garlic moss and pepper into sections, slice the garlic, and cut the small red pepper into small sections; 2) Heat the pot, put a little oil, add the garlic slices and small red pepper when the oil is hot; 3) Stir-fry garlic and chili peppers until fragrant, then add the beef slices; 4) Stir-fry until the beef slices change color, add the garlic moss and peppers; 5) Continue to fry until the garlic is cooked through, add an appropriate amount of salt; 6) Add a little chicken essence to enhance the flavor and stir-fry evenly.

42. Fresh lotus root slices in tomato sauce.

Ingredients: 200g fresh lotus root, 80g tomatoes, appropriate amount of ginger, appropriate amount of green onion, 1 tablespoon of cooking oil, appropriate amount of salt.

Directions: 1) Prepare lotus roots, tomatoes, ginger and chives. 2) Peel, wash and slice the fresh lotus root; Wash the tomatoes, cut the orange slices, tear off the skin; minced ginger; Cube the green onion.

3) Heat the pot, add a teaspoon of oil, stir-fry the minced ginger until fragrant, pour in the tomatoes and stir-fry until pureed. 4) Pour in the lotus root slices, point a little water, and use a spatula to grind the lotus root slices out of the pulp. 5) The soup is viscous, add salt and pepper and stir-fry evenly; Season to taste and serve on a plate.

43. Garlic sprouts are spicy and stir-fried, and the sauce is fragrant and dry.

Ingredients: 6 pieces of dried tofu, 30g of garlic sprouts, 20g of garlic, 2 small red peppers, 1 tablespoon of soybean paste, 1 teaspoon of light soy sauce, appropriate amount of sugar, appropriate amount of chili paste.

Method: 1) Cut the dried bean curd into strips, cut the garlic sprouts into sections, slice the garlic, and chop the small red pepper; 2) Add an appropriate amount of oil to the pot, heat it over high heat until it is 50% hot, and pour in the dried fragrant; 3) Adjust to low heat, fry until small golden bubbles appear in the white part of the dry, and set aside; 4) Add an appropriate amount of oil to the pot, heat until it is 50% hot, turn to low heat, and add soybean paste; 5) Add the garlic slices and small red pepper flakes; 6) Stir-fry over low heat until the oil color is red and the fragrance comes out, then add the fried fragrant dry; 7) Turn the heat to high, add light soy sauce and a little sugar, stir-fry evenly; 8) Finally, pour in the garlic sprouts and stir-fry a few times.

Learn from all kinds of food recipes, follow their steps, watch more, do more, and learn more!

1. Cut the meat into large pieces.

2. Peel the carrots and potatoes, peel off the onion skin, and cut from top to bottom.

3. Put all the meat and vegetables into a thick deep pot, add the bay and black pepper, and fill the water level until the food is covered.

4. Heat the pot and boil it, scraping off the foam residue and unnecessary grease on the surface.

5. The water will be reduced after boiling for one hour, so add water and boil for an hour, and then season and lift with salt.

6. After cooking, take out the dish and eat it separately from the soup. Pre-cooked noodles are added to the soup, the vegetables are chopped and served with the meat, and the green sauce is drizzled.

Gourmet bone broth recipe

1. Wash the fan bones, straight bones, coccygeal bones, and broken bones, then put them into a pot of boiling water and boil over low heat for 10 minutes.

2. Take out the bones, put them in warm water, and wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones.

3. Then split the straight bone, split two pieces, exhaust the bone marrow, put it in a steel pot, filter the original soup with a fine mesh sieve, add green onions, ginger and wine, boil over high heat, skim off the foam again, turn to low heat and simmer until 3 hours after the soup, that is, it is good.

4.Generally, pork bone broth can be used continuously, and it can be boiled for 9-10 hours at home, and can be used 2-3 times until the fan bones have been crisped, the bone color is gray, and the soup has been exhausted in terms of umami and fat nutrition. Color: Soup is clear and bleached.

When you buy a shirt, ask the seller to chop the stick bone into two pieces.

2.Blanch the bones (put cold water into the pot) and remove them, and wash off the foam with running water.

3.Take a casserole, fill it with water, put in the stick bones, after the fire boils, keep the heat to remove the foam, pour in the cooking wine (if there is that kind of old soybean oil, you can drop a few drops at this time), add the green onion and ginger, change the heat to low, cover, and simmer for 2 and a half hours.

4.Wash the rice (I grabbed a handful with my hand, don't put it in Doha, it won't be gruel), mix it with a small amount of mountain water, put it in a food processor, and beat it into a rice paddle.

5.After 2 and a half hours of liquid beating, pour the rice paddle into the pot, simmer for another 1 hour, and add salt and chicken essence to taste before turning off the heat.

6.If you want to put the radish, put it in the rice paddle for half an hour, and then simmer for another half hour.