Recipes
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Turbot fish in black bean sauce
Turbot is rarely eaten in my family, and the most I eat is in restaurants, because it is an uncommon seafood and hard to see in the market. I checked the information and found out that the origin of this turbot is Europe. It was only introduced to my country for breeding in Shandong in 1992. Because turbot is delicious and nutritious, it requires very strict environmental conditions for breeding. There are not many of them cultured, so the price is very expensive. I got this from a friend. I have never seen it in the market. Unless it is a seafood wholesale place, it is rare. The scientific name of turbot is turbot. It is a high-quality aquatic product with rich, white and tender muscles and high content of collagen. It has good moisturizing and beautifying effects on the skin and can nourish the kidneys and brain. Regular consumption can nourish the body and improve human immunity. Turbot fish: It has the effects of warming the stomach, harmonizing the middle and lowering liver yang, dispelling wind, treating paralysis, intercepting malaria, replenishing the intestines and improving eyesight
Hot dishes Home cooking -
Homemade coriander powder
A few days ago, Mi's father was on a business trip, and Mi and Mi's mother stayed at their aunt's house. They didn't go home for several days. Occasionally, I found that the fragrance of coriander was still very good after it was dried, so I made coriander powder. It felt good, so I would like to share it. After making the coriander powder, I want to stop drying the spinach and break it into pieces to use as coloring? This is for testing, just wait and work on it slowly
Homemade ingredients Coriander -
Smooth and tender pork liver
The tender pork liver paired with green peppers and cucumbers is a superb delicacy.
Hot dishes Douban -
Lotus root and pork ribs porridge
Learn how to cook Lotus root and pork ribs porridge with Staple food and Home cooking.
Staple food Home cooking -
Yogurt
Learn how to cook Yogurt with Dessert and Bacteria powder.
Dessert Bacteria powder -
Golden Wo Wo Tou
Most families in the north make steamed buns. Legend has it that the Empress Dowager Cixi’s dim sum recipe included a Yipin steamed bun, which was made with cornmeal, chestnut flour and soybean flour. It is golden in color, beautiful in appearance, sweet and delicious, and can prevent arteriosclerosis when eaten regularly. The steamed buns made by Fangshan Restaurant in Beijing are as big as the thumb and can be eaten one bite at a time.
Staple food Home cooking -
How to prepare sweet and sour pork, a Chinese dish that is loved by people all over the world
Today’s dish was given a score of 99 by my husband. It’s really rare for such a picky person to give such a high score. No wonder sweet and sour pork is a Chinese dish loved by people all over the world. With the migration of Chinese people, Chinese food has now spread all over the world. I once read a report that listed the ten favorite Chinese dishes of foreigners, and the top one was sweet and sour pork. A plate of sweet and sour pork with bright red color, sweet and sour taste, crispy on the outside and tender on the inside is indeed very eye-catching and easy to handle. No wonder adults and children all over the world love it. There are two ways to make the sweet and sour sauce for sweet and sour pork. The traditional sweet and sour sauce is balsamic vinegar plus soy sauce; but now the more popular one is tomato sauce or tomato salsa plus white vinegar. This way the sweet and sour pork is brighter in color, richer in taste, and more in line with modern people's tastes. It’s not a problem to learn how to make sweet and sour pork, sweet and sour pork ribs, pot-roasted pork, sweet and sour pork and other vinegar-sweet dishes. Today I will explain in detail how to make sweet and sour pork, including how to make tomato flowers. I believe that this dish will soon become the main dish on your dining table. To make sweet and sour pork tenderloin, you must master the following four points: 1. Marinating: When marinating the tenderloin, you need to add some Erguotou. Erguotou is a high-concentration pure-flavor liquor used to marinate the fried meat, which will make the fried meat taste more fragrant and remove the fishy smell of the meat. Adding egg white will tenderize and smooth it, and it will also facilitate the coating, and the coating will be more even. Don't marinate the tenderloin for too long. Make sure it's within half an hour. If it's marinated for too long, it will be too salty. 2. Wrapping: There are several methods of wrapping. I think this method is easier to use and the wrapping is more even. Pour the cornstarch into a large bowl, place the tenderloin strips on top of the cornstarch and coat them evenly. You can put starch alone in the batter, or you can put flour and starch in equal proportions. More flour will make it more caramel and thicker, and more starch will make it crispier. It all depends on your personal preference. 3. Fried tenderloin strips: Heat the oil over high heat until it is 50% to 60% hot, turn to medium-low heat, add the meat strips one by one, fry until the meat strips float on the oil surface and take them out, about a minute. Be sure to add them one by one, otherwise they will stick together easily. After frying, continue to heat the oil in the pot over high heat. When the oil temperature is 70% to 80% hot, pour in the meat strips and fry again until golden brown, so that the fried tenderloin will be crispy on the outside and tender on the inside. How to identify the oil temperature: The oil temperature is 50% to 60% hot, the foam on the oil surface has basically disappeared, there is a sound when stirring, and a small amount of green smoke is stirred from the periphery of the pot to the middle of the pot. At this time, the fried meat has the function of crispy skin and fragrance, making the raw materials less fragile. After unloading, the water evaporates significantly and the protein solidifies faster. The oil temperature is 70% to 80% hot, and the oil surface is calm. There is a sound and green smoke when stirring. At this time, the fried meat has the function of crispy skin and condensation of the surface of the raw materials, making the raw materials less likely to break. When unloading, it will explode when water is present. The water evaporates quickly and the raw materials are prone to embrittlement. 4. Sweet and sour sauce: The order of cooking the sweet and sour sauce is: first sauté the garlic, then pour in the tomato sauce and sugar, stir until the sweet and sour sauce turns red, then pour in cooked sesame seeds and white vinegar, stir until the sweet and sour sauce becomes thick and red, and the fish eyes are bubbly. The preparation of sweet and sour sauce must be based on personal taste. The ratio of tomato sauce, sugar and white vinegar is 2:1:1. I personally think this ratio is just right. If you like it sweeter, you can add less vinegar, otherwise, you can add more vinegar; the difference between tomato sauce and tomato sauce is that tomato sauce is raw, while tomato sauce is cooked. If you use tomato sauce, you need to add more sugar.
Hot dishes Home cooking -
Sixianzhai
Learn how to cook Sixianzhai with Hot dishes and Home cooking.
Hot dishes Home cooking -
Braised Pork Ribs with Potatoes
Learn how to cook Braised Pork Ribs with Potatoes with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried cabbage
I like simple dishes. Firstly, they are easy to learn, and secondly, they can be lazy because they are simple. In fact, simple dishes also require a lot of work, such as today's stir-fried cabbage. To create a taste from simple ingredients, you need to put a little thought into it to get the taste. Stir-fried cabbage is a common dish here, and it is also a very popular dish. If spicy and sour potato shreds are likened to the public lover, then stir-fried cabbage is the dream lover. Stir-fried cabbage has won the favor of many people at the dinner table because of its affordable price, special texture and taste. The vernacular is that it is very cost-effective.
Hot dishes Home cooking -
Baby food supplement - vegetable rice cereal
Tips: This rice cereal is really super simple. Just add one or two smaller fruits and vegetables for your baby. You can also switch at will, such as potatoes, purple sweet potatoes, broccoli, and vegetables. The method is the same. Bananas and apples can stimulate the baby's intestinal peristalsis and effectively treat baby constipation.
Porridge Apple -
Grilled razor clams with garlic
Summer is the season for tasting razor clams. When talking about razor clams, people often use ancient poems to praise them: The four-inch tail of the sand dragon falls yellow, and the flavor originates from Shaoyang. The ears of wheat bloom in March and a half, and the beauty’s seeds are on the market for razor clam seedlings. The flesh of the clam is white and plump, and the beautiful legs at the top are soft and elegant, and they are extremely enchanting when stretched out. No wonder the ancients used the word Xishi tongue to describe the beauty of the clam.
Hot dishes Home cooking -
Eat nonsense and be rational
I had some barbecue ingredients left over from grilling New Orleans wings, so I couldn't bear to throw them away, so I marinated some chicken and fried it. My mother-in-law said this was called eating nonsense, haha!
Private kitchen Chicken thigh -
Whitening and vitamin supplement fresh orange juice
Learn how to cook Whitening and vitamin supplement fresh orange juice with Drinks and Orange.
Drinks Orange -
Braised cabbage with chestnuts
Learn how to cook Braised cabbage with chestnuts with Vegetarian dishes and Home cooking.
Vegetarian dishes Home cooking -
Ants climbing the tree
Learn how to cook Ants climbing the tree with Hot dishes and Beef.
Hot dishes Beef -
Pidu Sanxian Fried Noodles
Learn how to cook Pidu Sanxian Fried Noodles with Staple food and Noodles.
Staple food Noodles -
Jinsha Fried Rice
Delicious and fragrant Jinsha Fried Rice, my son said before eating that only a little was enough, but almost all of it ended up in his stomach
Staple food Home cooking