Home cooked dishes 菜單 囌幫菜 .

The method of grilled crucian carp with green onion is detailed in the cuisine and efficacy: home-cooked recipe The production materials of grilled crucian carp with green onions: Ingredients:

5 crucian carp 500 grams, green onion 100 grams. Ginger, soy sauce, sugar, rice wine, monosodium glutamate, vinegar, starch powder, salad oil, etc. Features of grilled crucian carp with green onions:

The sauce color is bright, the bones are crispy and the meat is tender, and the aftertaste is sweet, which is a delicacy to accompany wine. Knife forming: Remove the scales and internal organs of the crucian carp, cut the oblique knife, and marinate with green onions, ginger and soy sauce for 4 minutes.

Cooking: Grill. Roast.

Put the marinated crucian carp in the oil pan, fry until the skin is crispy and the bones are crispy, filter the oil out of the pot, leave a little oil in the pot, add green onions, ginger, soy sauce, sugar, rice wine, monosodium glutamate, vinegar and fry to taste, and then fry the fried crucian carp with medium heat to taste, thicken and collect the juice over a fierce fire, and put the bright oil out of the pot and put it on the plate. Tips: Keep the heat low when grilling.

Since the advent of smartphones, solutions to any problem can be found on mobile phones: restaurants are located, queues can be used with mobile phones; Travel hotels and air tickets are booked on mobile phones; Watching the news and writing can be solved by mobile phones. Recently, I have become obsessed with cooking, and there are many recipes to share in the mobile app, and you can also create your own recipes.

Growing up in Guangdong, the taste is relatively light, but the recipes with high online ratings are often spicy. So I decided to start guessing and writing the recipe myself. In Cantonese cuisine, there is a sedan chair that sells bent dishes, which appear quite frequently in Cantonese restaurants, called "jelly dishes".

The so-called raw gel is to put fresh ingredients into a casserole to dry dry, no water is added to the casserole, relying on the moisture of the ingredients themselves, to preserve the original taste of the ingredients to the greatest extent.

In some authentic Cantonese restaurants, some chefs will perform a live jelly of food, adding fresh vegetables or meat to a red-hot casserole, making a "jelly" sound, and in a short time, the ingredients will be cooked. Before turning off the heat, stir in the jelly sauce and a delicious jelly is ready.

** The practice of the master in the store, I went home and painted the scoop according to the gourd, and made a series of gels at home:

Now I would like to share with you the experience of jelly: the most important thing for the gel dish is the freshness of the ingredients, and the casserole for choosing the jelly is best made of pottery, so that it is evenly heated and has good water absorption. The best kind of household gel pot is the kind that can be heated directly at high temperature, and there is a kind of casserole for soup, which can only withstand a temperature of about 100 degrees Celsius, and it is easy to break when used for jelly.

When cooking, generally use shallots, garlic, and ginger slices to lay the bottom, add oil and heat the casserole, add the jelly ingredients, stir-fry, and cover and dry. Vegetables are generally cooked in 1-2 minutes, and meat can be simmered on low heat for 10-15 minutes. Before turning off the heat, it is generally drizzled with your favorite sauce, such as shrimp paste, XO sauce, mara, etc.

If you need a detailed recipe, you can pay attention to my kitchen. ）

These simple and easy-to-use gels can not only satisfy the fast dishes of one person, but also meet the needs of warm and warm family dishes when the weather is getting cooler. The final sauce can be adjusted according to personal taste, if you like light, you can only add soy sauce; Those who like spicy can also increase the spiciness by themselves. May everyone have a delicious homestay meal!

<> is a shrub plant belonging to the family of A. alba, also known as white flower, olive cabbage, Sanjia bark, three-leaf Wujia, goose paw and so on, which can be dried for soup and drinking, and can also be used to make tea after deep processing. It is mainly distributed in the southern part of the Qinling Mountains and the provinces and regions south of the Yangtze River Basin, and in Guangdong, it is mainly distributed in the mountainous areas such as Enping (Guangdong Enping is a national geographical indication product).

We also have it there, and we say it's a big dish. It's not spinach or water chestnuts.

It is native to southern Europe and was introduced to China from Arabia in the 5th century AD. According to the color of the petioles, it can be divided into three types: white stem, green stem and red stem, and it is more common for farmers in China to cultivate green stems. It belongs to the leaf variant of the genus Chenopodaceae, also called leaf beet, vegetable beet, leaf beet, kraft cabbage, pachyderm, Junda cabbage, Genda cabbage, etc.

The appearance of the green-stemmed cabbage is similar to that of spinach, but it is longer and thicker than the petiole of spinach, and the leaves are thicker than spinach, so it is also known as pineapple beet, foreign spinach and false spinach.

The edible part of the cabbage is the tender petiole and leaves, the taste is refreshing, the texture is smooth, but the cabbage belongs to the coarse vegetable, it is difficult to see its figure at the banquet, it is only for the folk home cooking, can be fried, cold dressed, made soup, or used to cook soup noodles ingredients. Today, I will introduce a few methods of several kinds of cabbage that are commonly eaten by the folk of northern Henan, let's take a look.

1. Noodles and vegetables.

Ingredients: Tender stalks, eggs, flour.

Seasoning: salt, garlic paste, fragrant vinegar, sesame oil, chili oil.

Method: 1. Wash the tender stalks of the cabbage and cut them into 4cmc long segments.

2. Mix salt, garlic, balsamic vinegar, sesame oil and chili oil into a seasoning sauce.

3. Eggs, flour and paste, put the cabbage into the mixture, put it in a frying pan and fry it until it is slightly yellow on both sides, put it on a plate, and dip it in the seasoning juice to eat.

2. Cold salad and cabbage.

Raw materials: young stalks.

Seasoning: salt, balsamic vinegar, sesame oil, garlic paste, chicken essence.

Method: 1. Wash the young stalks of the cabbage, cut them into sections, blanch them in boiling water for 1 minute, remove them and soak them in cool boiled water, drain the water and set aside.

2. Add salt, chicken essence, balsamic vinegar, sesame oil, and garlic paste to the cabbage, mix well and put on a plate.

3. Raw fried cabbage.

Ingredients: young leaves, eggs, flour.

Seasoning: salt, five-spice powder (or thirteen spices), garlic paste, balsamic vinegar, sesame oil, red oil.

Method: 1. Wash the young leaves of the cabbage and chop them finely.

2. Mix garlic, salt, balsamic vinegar, sesame oil and red oil into a seasoning sauce.

3. Add salt, five-spice powder (or thirteen spices), egg liquid, flour to the young leaves of the cabbage, mix well into a paste, pour it into a pan and fry it slightly yellow on both sides, cut it into pieces and put it on a plate, dip it in the seasoning sauce and eat.

Rapeseed is a snow mushroom. It is a cultivated variety of Brassica mustard in the cruciferous family. An annual herbaceous plant that can reach a height of 150 cm, with prickly hairs on young stems and leaves, and a spicy taste; Stems erect, basal leaves inverted-lanceolate or oblong-lanceolate, not lobed or slightly notched, with irregular serrations or heavy serrations, upper and top stems and leaves small, oblong, entire, wrinkled.

Rapeseed is a snow mushroom. It is a cultivated variety of Brassica mustard in the cruciferous family. An annual herbaceous plant that can reach a height of 150 cm, with prickly hairs on young stems and leaves, and a spicy taste; Stems erect, basal leaves inverted-lanceolate or oblong-lanceolate, not lobed or slightly notched, with irregular serrations or heavy serrations, upper and top stems and leaves small, oblong, entire, wrinkled.

This is beetroot moss, which is particularly famous in Hubei.

After the frost, the beetroot moss is sweeter, and the beetroot moss can be stir-fried or used to fry bacon, especially for rice.

Nutritional value of beetroot moss:

Beetroot moss is rich in nutrients, including vitamin K, iron, multivitamins, carotene, protein, dietary fiber, phosphorus, ascorbic acid and minerals calcium, phosphorus, iron, potassium, sodium, etc.