How to make halogen dishes? What is the recipe and recipe of halogen dishes?

Soak the mushrooms in boiling water, remove them, knead them with a small amount of salt, and cut them into wide strips; The original soup is clarified and retained; Winter bamboo shoots, yuba, shiitake mushrooms, water gluten, and white dried are cut into strips respectively, and blanched in a pot of water; Blanch the fungus in boiling water, remove and drain it; Sit on the pot on the fire, add peanut oil to heat, add ingredients, green onions, ginger slices, garlic slices and stir up the fragrance; Add cooking wine, soy sauce, mushroom soup, salt, sugar, water and bring to a boil; Skim off the foam, remove the condiments, and put peanuts, yuba, winter bamboo shoots, mushrooms, dried white and gluten into the stew thoroughly; Then add the jade shoots and shiitake mushrooms to simmer slightly, and use the fire to collect the juice; Put monosodium glutamate, fungus, sesame oil, and let it cool to eat.

I did this before, and the eggs were boiled and set aside. Thousands of sheets cut into shreds. Cut the tofu into thin slices. Wash the kelp and set aside. Put half a pan of oil in a wok and heat over high heat. In the process of frying the tofu, peel the eggs.

Remove the fried tofu and set aside. Add the peeled eggs and fry until golden brown. Remove the eggs, put all the ingredients into the automatic pot, and add half a pot of water. Put in the condiments and cook in a pot.

Let's take the recipe for braised kelp. Prepare the ingredients and set aside; Bring the marinade and ingredients (star anise, cinnamon, bay leaf, cumin, five-spice powder, green onion, ginger, garlic, dried red pepper, dark soy sauce, light soy sauce, cooking wine, salt, sugar) together on high heat; Add the kelp and bring to a boil over high heat; Turn to medium-low heat for about 30 minutes.

Prepare boiled eggs for later use. Cut 1,000 sheets into shreds, cut the tofu into thin slices, wash the kelp and set aside, put half a pot of oil in a wok, and heat it over high heat. Put the tofu in it, fry it until golden brown, and remove the fried tofu for later use.

Add the peeled eggs and fry until golden brown. Remove the eggs, put all the ingredients into the automatic pot, add half a pot of water, add the condiments and boil.

The city has a good marinade package for braised vegetables, which generally contains: cinnamon, cumin, tangerine peel, cloves, grass fruit, sannai, pepper, vanilla, etc., and will be accompanied by a piece of gauze in it. Wrap the spices in gauze, add some ginger, green onions, soy sauce, salt or dried chilies, etc., according to personal taste.

I bought a few packs of these marinade packets at home, and the meat and vegetables can be marinated, and they are also delicious when marinated together.

Tie the braised meat with the gauze that comes with the bag, add a few star anise, a small spoon of salt, 2 tablespoons of light soy sauce, water, cook together for 15 minutes, break the eggshells, turn to low heat and continue to cook for 30 minutes; The braised eggs produced in this way are delicious and have a strong mixed aroma.

I think it's best to keep the marinated soup, remove the impurities and cool it in the refrigerator to freeze, remember to freeze, and take it out next time you marinate it. The old marinade will be more fragrant when made into marinated vegetables. You can also marinate tea eggs, as long as you add some tea in the bag, I personally prefer to increase barley tea instead of tea, healthy and delicious, supermarkets have it.

Buy a generation of marinade in the supermarket, add seasonings and add some lard according to your taste.

I don't know how to cook, and my dad cooks this for me every time, but I just can't learn how to make it, so my dad knows how to do it.

I don't really know about this, I haven't done it, but I ate it when I was in a restaurant. Ha ha.

1. Recipe: 2 potatoes, 1 lotus root, half a spoon of light soy sauce, half a spoon of dark soy sauce, an appropriate amount of sugar, 1 spoon of bean paste, 1 piece of cinnamon, 2 3 star anise, an appropriate amount of Sichuan pepper, 4 5 bay leaves, an appropriate amount of dried chili, 2 slices of ginger, 3 cloves of garlic.

2. Method: 1. Wash and slice the potatoes, wash and slice the lotus root and set aside.

2. Heat the water from the pot, then blanch the potatoes and lotus root for 3 minutes, then remove and drain the water for later use.

3. Heat oil in another pot, put Sichuan pepper, ginger slices, garlic, and stir-fry until fragrant, then turn to low heat and put star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, sugar, dried chili pepper, bean paste and stir-fry well, then put in lotus root slices and potatoes, stir-fry over high heat to color.

4. After stir-frying over high heat for coloring, turn to low heat and cover and simmer for a few minutes, then you can enjoy it out of the pot.

Vegetarian dishes suitable for braised vegetables include lotus root, edamame, peanuts, yuba, cloud silk, gluten, fungus, cucumber, wild vegetables, tofu skin, fragrant dried vegetables, potatoes, kelp, etc.

After pickling, wind-dried, boiled or marinated, the pickled vegetables are processed by knife work, and simply packaged and ready to eat. It is characterized by dry and fragrant, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, and is loved by people.

Brine classification

Brines are divided into two main categories: red brine and white brine. Its flavor type is basically the same, it is a compound flavor type, salty and fresh, with a strong five flavors (the flavoring materials and spices used are basically the same).

Red brine: Foods made of braised food with sugar stains are golden yellow (coffee-colored, such as braised beef, golden posture and void color, such as braised fat sausages, etc.).

White marinade: non-sugared colored marinated food is colorless or natural (white marinated chicken, white marinated tripe, pork belly, etc.).

Braised vegetables can be marinated lotus root, edamame, peanuts, bean curd, cloud silk, gluten and other vegetarian dishes.

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series. It is pickled, bried, boiled or marinated, processed by knife work, simple packaging, can be eaten, characterized by dry fragrant, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, loved by people.

Chinese braised cuisine has a long history, a wide variety, different flavors, has been in its unique form in the continuous transcendence and development, in Cantonese cuisine, Hunan cuisine, Hui cuisine, Sichuan cuisine has a very great influence, and regardless of the city and countryside, look at restaurants, restaurants, streets and alleys everywhere can see its traces.

There are lotus roots, edamame, peanuts, yuba, kelp, cloud silk, gluten, fungus, cucumbers, wild vegetables, tofu clothes, and so on. Here's how to make the lotus root::

Ingredients: lotus root 3 excipients: appropriate amount of brine.

Steps: 1. The ingredients of the brine are: sugar, salt, light soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, ginger, etc.

2. Prepare lotus roots.

3. Peel and wash the lotus root.

4. Put it in brine.

5. Cap and press for half an hour.

6. Use chopsticks to easily pierce it, and then soak it in the brine for a longer time, the more flavorful it will be.

7. Slice it when eating.

8. Serve on a plate and eat, and the finished product is drawn.

The nutritional value of lotus root.

1. Ulcers and anemia. Lotus root is rich in iron and tannins, and when the root is cut, the incision will turn dark brown when it comes into contact with the air, which is due to the chemical effect of iron with tannic acid and oxygen. Tannic acid has an astringent and hemostatic effect and can turn ulcers on the wound**.

Iron also has the effect of stopping bleeding and forming hemoglobin, and is also effective for anemia.

2. Beautify the skin and maintain liver health. Vitamin C has the effect of preventing bleeding, producing adrenal corticosteroids, and excreting harmful substances from the body, and it also plays a great role in maintaining beautiful skin as a beauty vitamin. Lotus root contains more vitamin C, and when you feel tired after drinking too much alcohol, eating lotus root can reduce the burden on the liver.

3. The nutrients of lotus root are effective in preventing and treating colds, coughs, cold intolerance and loss of appetite, and can be eaten raw, cooked or ground as a fruit to drink.

The above content refers to People's Daily Online - Lotus root has 5 major effects Which foods should not be eaten with lotus root.

Vegetarian dishes suitable for marinating are: dried fragrant, potatoes, lotus root, gluten, kelp, etc. The following is a detailed introduction to the practice of marinated lotus root:

Ingredients: 400 grams of lotus root.

Excipients: ginger 10 grams; Cinnamon.

10 grams; 5 bay leaves; 2 cloves of large material; 5 grams of Sichuan peppercorns; Tangerine peel.

10 grams; 6 dried chilies; table salt 4 grams; dark soy sauce 15 grams; 10 grams of rock sugar; Cooking oil.

10 grams; 1. After brushing the outer skin of the lotus root with a brush, cut it into thin slices, as shown in the figure below.

2. Wash the cut lotus root slices twice with water and bury them, wash off the starch on the surface of the lotus root slices, and soak them in clean water for 15 minutes, as shown in the figure below.

3. Prepare the marinade, as shown in the figure below.

4. Pour cooking oil into the wok, and add ginger, cinnamon, chili, spices, and peppercorns to stir up the fragrance, as shown in the figure below.

5. Pour in a bowl of hot water, then add bay leaves, tangerine peel and dark soy sauce, rock sugar, and salt to make a marinated soup, as shown in the figure below.

6. Take out the soaked lotus root slices, put them in the braised soup and start marinating, as shown in the picture below.

7. After the marinated lotus root slices are colored, turn off the heat, leave some soup in the pot cavity, and soak the lotus root slices to further absorb the flavor, as shown in the figure below.

8. Finally, Wu Chun can eat, as shown in the figure below.

Ingredients: 3 tablespoons of soy sauce, a little salt, 1 package of braised meat, 3 tablespoons of crayfish seasoning. Method:

Add braised pork, soy sauce, crayfish seasoning, and dried chili peppers to the pot and bring to a boil over low heat and simmer. Dried fragrant and kelp stew for a long time, and yuba and bean skin absorb the flavor. Edamame is cooked last.

Taste good. <

Materials:3 tablespoons of soy sauce, a pinch of salt, 1 package of braised meat, 3 tablespoons of crayfish seasoning. Zihu.

Method:

1. Add marinated meat, soy sauce, crayfish seasoning, and dried chili peppers to the pot and bring to a boil over low heat and simmer.

2. Stew the dried plum and kelp for a long time, and the yuba and bean skin absorb the flavor.

3. Cook the edamame last.

4. Taste it.

Dear, hello The preparation method of halogen dishes is as follows:1Prepare the materials:

Choose your favorite vegetables (e.g. tofu, leeks, cowpeas, etc.) and seasonings (e.g. soy sauce, salt, sugar, ginger, garlic, etc.). 2.Cut the vegetables into the right size and cut the tofu into cubes for later use.

3.Add water to a pot, bring the water to a boil, blanch the vegetables and tofu for 30 seconds, then remove and set aside. 4.

Take a pot, pour in an appropriate amount of oil, heat it and add ginger and garlic to stir-fry until fragrant, then pour in soy sauce, add an appropriate amount of salt and sugar and boil. 5.Add the blanched vegetables and tofu to the boiled soy sauce sauce and simmer over low heat for 20 minutes to absorb the flavor.

6.When you're done, turn off the heat and let the dish cool naturally before serving. Notes:

1.The simmering time of each Zhengyun vegetable may vary, so adjust the cooking time according to the taste of the vegetables and personal preferences. 2.

When boiling soy sauce sauce, you can adjust the amount of soy sauce, salt and sugar according to your personal taste. 3.During the stewing process, you can appropriately add your favorite spices and seasonings, such as star anise, bay leaves, etc., to increase the flavor.

Hope you find the above helpful!