1. Stir-fried dried chili peppers : stir-fry in 3 minutes, a perfect rice cooker with zero failure
This dish can definitely bring good news to office workers. It takes no more than ten minutes from the beginning of preparation to the time it is served. It has a precise ratio of ingredients: four pieces of dried fragrant seeds weighing about 200 grams, one each of green and red peppers, and one spoonful of minced garlic. Cut the dried fragrant sticks into uniform strips, boil a pot of boiling water, and blanch the dried fragrant sticks for ten seconds. This is a key step to remove the beany smell. After taking it out, the water must be drained, otherwise oil will splash when you put it in the pot.
The most important points of cooking are to heat the pot first, then pour in cold oil, add minced garlic and sauté until it turns golden. Then add shredded green and red peppers to the pot and stir-fry over medium heat until the skin is slightly wrinkled. At this time, the unique aroma contained in the peppers called "pot gas" will be released. At this time, you should immediately pour the dried fragrant sticks into the pot, quickly turn to high heat, and stir-fry quickly by tossing the pot. The stir-frying action must be very fast, in order to prevent the dried fragrant sticks from sticking to the bottom of the pot. Then add 1 spoon of light soy sauce, half a spoon of cooking wine and a little salt, and stir-fry at a fast speed. After 1 minute, you can remove the pot and put it on the plate. What novices need to avoid is that the dried fragrant potatoes are already cooked, and they must not be stir-fried for a long time, otherwise the dried fragrant sticks will become hard and the taste will be affected.
2. Eggplant with black bean paste and minced pork : secret sweet and sour sauce makes the eggplant more fragrant than the meat
Many people are afraid that eggplant will absorb oil, but there is actually a wonderful way to pre-treat it. After the eggplant is cut into small strips, put it in the pot and steam it for 3 minutes when the water reaches the boiling state. After such processing, stir-fry it, which will not only save oil, but also make the texture softer and waxier. Prepare 100 grams of minced meat, chopped green pepper, minced garlic, and 2 tablespoons of tempeh.
After the oil in the pot heats up, first put the minced meat in and stir-fry until it is spread out and fragrant. After the oil seeps out, add green pepper and minced garlic and stir-fry until fragrant. Then pour the steamed eggplant in and stir-fry quickly over high heat. Add two spoons of light soy sauce and half a spoon of dark soy sauce to color the food. The key step appears: add two spoons of chili noodles and two spoons of tempeh, and continue to stir-fry over high heat to release the aroma of the sauce. Finally, pour a small amount of water starch to thicken the sauce, and continue pouring the sweet and sour sauce made with sugar and vinegar along the edge of the pot before taking it out of the pot. This can instantly enhance the umami flavor and enrich the final taste level. Adjust the taste. For those who like spicy food, add more chili powder. The tempeh itself is salty, so you need to add less salt according to the actual situation.
3. Braised prawns with onions : without adding a drop of water, the original flavor is fresh and sweet
For 500 grams of prawns, you must choose fresh ones. When handling prawns, you have to use scissors to cut off the shrimp whiskers and legs, then make a cut on the back of the shrimp, and use a toothpick to pick out the black shrimp lines. This is the key to removing the fishy smell. The onions should be cut into thick strips, and the ginger and garlic should be minced and reserved for later use.
Pour the olive oil into the hot pan, sauté the minced ginger and garlic first, then add the prawns and fry until both sides turn red and slightly yellow. Use medium heat and add two tablespoons of cooking wine to remove the fishy smell. Add the onion segments at this time and stir-fry until evenly distributed. The onions will become hydrated after being heated. It will precipitate, use this natural moisture to simmer, add two tablespoons of light soy sauce, one tablespoon of sugar, and black pepper to taste, cover the pot, turn to low heat and simmer for five to eight minutes, until the shrimp meat is completely flavored, and the soup will thicken naturally. The flavor of the finished product: the shrimp meat is chewy, the onions are soft and sweet, and the rice with the soup is the best.
4. Braised Beef Ribs : The original soup becomes the original food, and the secret dipping sauce is the soul
The meat of beef ribs has a tender texture, which makes it extremely suitable for braised cooking. Then, cut the beef ribs into large pieces, put the beef ribs cut into large pieces into cold water and put it into the pot. After adding the onions, ginger and cooking wine, add these and boil them over high heat. After boiling over high heat, skim off the foam. This step of skimming off the foam is very important for removing the odor and is very critical. First take out the beef, then put it into a casserole, and then add enough hot water. You must know that this is the key to keeping the soup clear. Then add ginger slices, scallion knots, onions, Sichuan peppercorns, cinnamon, star anise, and bay leaves. Then gradually simmer over medium-low heat for 90 minutes. This is the exact time.
Put something called soul dipping sauce into the bowl and prepare it while the meat is stewing: put spicy millet, chopped green onion with strong aroma and onion flavor, minced garlic with unique smell, and sesame seeds that add flavor. Then pour in a spoonful of hot oil to stimulate the flavor. aroma, then add 1 spoonful of sugar to meet the seasoning requirements, 2 spoons of light soy sauce to meet the taste requirements, 1 spoon of oyster sauce to present a unique umami taste, 1 spoon of balsamic vinegar to have a unique sour taste to the bowl, and finally add 3 spoons of higher temperature original broth and stir to mix evenly. When the beef ribs are stewed until cooked, dip the stewed beef ribs directly into the stirred sauce and eat. At this time, the meat aroma is very rich, and the meat is soft and rotten, and the flavor is fully penetrated into it.
5. Braised pork trotters with soybeans : soft and chewy, full of collagen
Clean the pig's feet, put them into cold water, add cooking wine, ginger slices, and green onion knots to blanch them. After blanching, take them out and wash them with warm water. Heat the pot, then add oil, add rock sugar, and stir-fry over low heat until it turns maroon. This is a great way to color the pig's feet. Quickly add the pig's trotters and stir-fry to color, then add a spoonful of soybean paste and stir-fry evenly, then add the ginger slices, green onion knots, star anise, cinnamon, bay leaves, dried chili and stir-fry until fragrant.
First season, add light soy sauce, oyster sauce, dark soy sauce, then pour a can of beer, and then pour enough water to cover the ingredients. Then bring it to a boil over high heat, then reduce to low heat, simmer for 30 minutes, then add the soybeans that have been soaked in advance, and continue to simmer slowly over low heat for 1.5 hours. Finally, turn on high heat and shrink the soup until the soup is thick enough to hang on the pig's feet, and then sprinkle with chopped green onion. The pitfalls that novices should avoid is: stir fry constantly when the juice is collected to prevent the pot from being burned.
6. Yam and Pork Ribs Soup : Warm and nourishing, the first choice for moisturizing dryness in spring
Put 500 grams of pork ribs in a pot with cold water, add ginger slices and cooking wine, blanch them to remove the fishy smell, then take them out and put them in a soup pot. Add 1,500 ml of water and ginger slices to the soup pot, bring to a boil over high heat and then turn to medium heat. Wear gloves when handling yams to prevent itching, peel them and cut into hob pieces. After the soup boils, add the yam cubes, bring to the boil again, then reduce to low heat and simmer for 1.5 to 2 hours. Nutritional adaptation description: Yams are rich in starch and dietary fiber, which combine with the animal protein contained in ribs, making the nutrition balanced and easy to absorb. 15 minutes before turning off the heat, sprinkle in a small handful of wolfberry, and finally add salt to season. The characteristics of the finished product are: the color of the soup is clear, it feels fresh and sweet when you eat it, and the ribs are crispy.
7. Stir-fried shrimps with broccoli : low-fat and high-protein, essential for fitness and fat loss
1 broccoli, break it into small florets, soak these florets in salt water for 10 minutes, this can effectively remove impurities. Then boil water, add a few drops of oil and a little salt after the water boils, then add the broccoli and blanch it until the broccoli is broken (it takes about 1 minute), then take it out and put it in cold water, so that the color of the broccoli will become more green. 150 grams of shrimps, cut open the back and remove the shrimp lines, then marinate with a little cooking wine and starch, marinate for 10 minutes, so that the meat of the shrimps will become more tender.
Heat the pot and pour in a small amount of cold oil. Add the ginger slices and minced garlic to the pot and sauté until fragrant. Add the shrimp and stir-fry until the color changes and curls appear. Immediately pour in the blanched broccoli and stir-fry over high heat for 30 seconds so that the umami flavor of the shrimp can completely wrap around the broccoli. Finally, you only need to add salt for seasoning. Any complicated seasoning will cover up the sweet taste of the ingredients themselves.
8. Corn ribs soup : sweet and delicious, a classic combination loved by the whole family
After the water is boiled over high heat, be sure to turn the heat to a very low level to keep the water surface slightly boiling, so that the stewed soup will be clear and will not become turbid and impurities.
Simmer it slowly for one to one and a half hours. The sweetness and aroma of the corn will be fully released in the soup, and the ribs will become soft and tender. Just add salt to season before turning off the heat. This soup is extremely simple to make, and it is one of those soups that even a novice in the kitchen can make with 100% success without any risk of failure. For middle-aged and elderly people, these eight dishes include shrimp, meat, eggs, and soy products, which are an excellent choice to supplement protein.
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