We introduce you to all kinds of delicious Chinese food and how to make it
How to make fresh Hericium erinaceus delicious? Today, I'll teach you how to cook Hericium erinaceus in this way. The prepared Hericium erinaceus is ruddy in color, delicious and tasty, and more enjoyable than meat. Let's share the following methods: 7. Add the Hericium erinaceus in boiling water, stir fry evenly, pour in half a bowl of fresh soup, and use water if there is no fresh soup. Add salt, soy sauce, soy sauce, bring to a boil, turn to a low fire and cook for 4-5 minutes Make it tasty. Tips: fresh Hericium erinaceus has a slight bitter taste. Blanch the Hericium erinaceus in water, and then soak it in water to remove the bitterness of Hericium erinaceus.
There are also many ways to eat white mushroom, which can be boiled, fried or stewed, which are extremely delicious and nutritious. 3. Heat a pot of boiling water, put in white mushroom, blanch the mushroom in the process for about half a minute, then remove it, drain the water and put it on a plate for standby. 1. The white mushroom needs to be boiled before frying, because it takes a period of time from picking to when we buy it home to make it. During this period of time, the fungus food will autolyse under certain conditions, so there will be a kind of earthy smell or miscellaneous taste. The purpose of boiling water is to remove this kind of miscellaneous taste and make the white jade mushroom cleaner.
Chongqing hotpot, also known as Maodu hotpot or spicy hotpot, is one of the traditional Chinese delicacies. It is very popular in Chengdu, Chongqing and other places. Although both of them are the overlords of hot pot, there is still a small gap between them. Chengdu hotpot is heavy in oil, hot, hemp and salty. It can completely cover up the fishy smell of some visceral food materials, while Chongqing hotpot is mostly in the form of Jiugongge Now, collectively known as Sichuan and Chongqing hotpot, for the first time to eat Chongqing hot pot, which dishes are required? In Sichuan Chongqing hot pot, Maodu plays an important role. With duck intestine and yellow throat, it is also called "three treasures of hot pot". A large piece of tripe is put into the soup pot and only needs to be rinsed for 20 seconds. Then, it is dipped in garlic paste, sesame oil and juice. When you eat it, you will feel no pressure. You can chew it crunchy. It tastes very good. In fact, it is the rump of cattle. It is the best to eat it in spicy pot.
Hello, everyone. What I want to share with you today is a delicious cooking of pumpkin without water. After entering autumn, we should eat more pumpkins, because pumpkin is a seasonal vegetable in autumn. At this time, pumpkin is rich in carbohydrates and has high vitamin content, which is the most suitable for eating. This new pumpkin eating method is a pumpkin pasta ordered two days ago when I went to a restaurant for dinner. It tastes good. This stewed pumpkin is very delicious. When stewing, it doesn't need too much seasoning, which can ensure the fresh taste of pumpkin to the greatest extent.
How to do tiger skin green pepper quickly, more delicious? The chef teaches you a trick, delicious green pepper, this kind of vegetable, in the life diet, we can eat it all the year round. With some dishes, the dishes are delicious, the color is more beautiful, and the embellishment is appetizing, and the taste will be more fragrant. The flavor of green pepper is not spicy, but also super spicy. It can be cooked with other vegetables or cooked separately. For the consumption of green pepper, the most common is the green pepper shredded meat, and then the tiger skin green pepper. These two ways of eating are delicious. in life, eating some green pepper properly can appetizer, promote digestion and increase appetite. Keep fit. Good
With the improvement of people's consumption level and health concern, more and more people no longer ignore the importance of breakfast, not only to eat, but also to eat well. In this context, breakfast has become a hot business. There are many such stories, which are also enviable. Therefore, breakfast has become a more profitable business in people's eyes. Moreover, the entry threshold is relatively low. Because of this, although some people have made a fortune by relying on the breakfast business, this business is not suitable for everyone. Under the "three barriers", many people do not dare to try it easily.
The instant, fat but not greasy marinated meat is made of three layers of manually sliced meat, glycerin soy sauce, crispy red onion, and simmered over a slow fire. The all-purpose dishes in one pot are delicious no matter they are sprinkled on rice, cauliflower rice and hot vegetables! Generally, it takes 2-3 hours to stew the stewed meat in a gas oven. At this time, of course, I have to move out my favorite pressure cooker. As long as it is pressed for 12 minutes, the whole process includes boosting and depressurizing for about 30 minutes! Add about 1.25-1.5 cups of water, the water will be more than 90% of the meat, because the pressure cooker water will not run away, do not need to add too much, choose "manual" for 30 minutes, after the time, natural pressure relief 10 minutes, you can eat update: the original recipe is high pressure 30 minutes, I use low pressure for 12 minutes, the meat is just soft, time is saved a lot, you can try.
In autumn, the weather becomes cool, people generally pay attention to health care, this season is the most suitable soup to drink. When it comes to soup making, perhaps the people all over the country know that Cantonese people are the best at making soup. Not only are there many ways to cook soup - just a piece of pig bone can be used with countless food ingredients group CP: in addition to the variety of styles, Cantonese people also give full play to the virtue of "diligence and Thrift" and the spirit of "innovation". Some things that look like rubbish, such as durian shells, are also very popular You can use it to make soup - remove the thorny side and use the white part to make chicken soup.
It's almost a month since school starts unconsciously, and it's about to usher in November. The children study hard every day. As parents, they also care about their children. Whether the children's living conditions are good or not is the most worrying thing for the parents. The children's diet can't be sloppy. No, the children have more homework, use their brains and eyes. We must make some eye protecting food for children Speaking of the ingredients for eye protection, greedy cat thought of one and recommended it to you. Do you like this way of fried meat with taro seedlings? It tastes good. It is very appetizing. It can help to improve appetite, improve intestinal absorption, and help to lose weight. The carotene of sour taro seedling is relatively rich, which is especially good for eyes. If you often eat it, your eyesight will be clear and your eyes will be comfortable.
When it comes to autumn and winter, many people's first feeling is that the weather becomes cold. It's easy to catch a cold and catch a cold when it's cold and hot. Especially, female friends are prone to anemia. Many people only know how to eat donkey hide gelatin. In fact, we can prevent it by eating some vegetables with high iron elements. In addition to eating some vegetables with high iron elements, we can also give our family more health tonic soup, such as this sweet potato and red date dumpling Among them, breakfast can also be eaten as dinner. It tastes sweet and tastes soft and glutinous. It's very suitable to eat now. It's a pity to miss it.
In a few days to the Mid Autumn Festival, it is said that the time of family together is so short that it's hard to get together. How can we not have a good time to eat and talk about it? Coincidentally, the Mid Autumn Festival has met with the best crab eating season. Do you know, crab is a delicacy in food, known as the folk saying "a dish of crab, top table dish". Why don't we buy some crabs and enjoy them together. However, it's a little difficult for beginners to make crabs. Today, I'll use the simplest method to tell you how to make crabs delicious and simple. Let's learn from them.
When it comes to Chongqing, a municipality directly under the central government, I believe many people will think of its nickname "mountain city". Chongqing can be said to be a very interesting and special city, because others are built in the mountains, but it is built in the mountains. Driving on the city's roads, you can have the experience of taking mountain roads. Some shopping malls and houses are also complicated and connected with the road. And when it comes to Chongqing's food, hotpot is not to mention that people will think of it, so what about other food? Shancheng xiaotangyuan is a rare and fresh delicacy in Chongqing. Although Tangyuan can be eaten in many places, it is a unique delicacy in Chongqing, where the whole city is full of spicy flavor.
In life, some friends who eat bird's nest for the first time will think that stewing bird's nest is actually the same as stewing soup, but what they don't know is that stewing bird's nest should pay attention to methods. It can't be stewed as ordinary stew. The bird's nest stewed in this way is not only not delicious, but also nutritious. People who often eat bird's nest will find that when they stew the bird's nest, they seem to have been stewed for a long time, but the bird's nest is still not thoroughly cooked, or the stewed bird's nest is already very transparent, but it is slightly thick and can not reach the state of silk.
In recent days, more and more seafood are sold in the market, because they live in coastal cities. At this time of year, fishermen can go out to sea to catch seafood, and the number of seafood sellers also increases. There are some seafood beside the vegetable stalls. These seafood are usually transported from the seaside in the morning, which are very fresh and eat more than usual The seafood is more delicious. So when you buy seafood, you should also remember that different seafood is not used when you buy it. I hope you can buy the seafood you want.
Although, Du zhongbing, founder of Banu Maodu hot pot, always emphasizes that Banu and Haidilao are not the same thing. Haidilao is very welcome to join the camp of Banu's Productism and provide customers with healthy and delicious hot pot. Customers often ask such a question: why does Banu have fresh duck blood while other hotpot brands don't? Banu emphasizes "Productism", Haidilao pursues "service first". Now, barnu has become the most powerful opponent of Haidilao. In many cities, stores are only one block away, and they fight hand in hand. In the product struggle, there are often situations like "you have me and I have them" and "you are expensive and I am cheap".
Shenzhen City Shanxi cuisine, Xinghua village, the shop is located in Shenzhen Vientiane world B1 floor, opposite ole supermarket. Xinghua village is a Shanxi dish. It's a surprise to come here and try it on the recommendation of a friend. Don't be greedy about the sweet, sour and delicious mixture of sugar and oil. Many friends have never eaten Western food. It's really worth a try. There's not much you can eat in Shenzhen. Not only is the heart of Shanxi friends good, you eat the same aftertaste.
Hot and appetizing, fat but not greasy, rich soy sauce, and slightly sweet aftertaste are the characteristics of double cooked pork. The meat must be the second cut of the hind leg or the back buttock of a pig. It is understood as the first cut of pig tail, and the second cut is the second cut. But you can't buy two cuts of meat. If you replace it with three layers of meat, you can also make a crispy double cooked pork. 1. Whether it's three layers of meat or two cuts of meat, you must remember that it's cold water, regular cooking wine, onion and ginger to remove the fishy smell. Whether it is three-layer meat or two knife meat, the meat must be cut thin, so as to achieve the effect of spicy and delicious, fat but not greasy.
Red oil ear slice main material pig ear 1 auxiliary material ginger 15 g garlic 10 g Chinese prickly ash 2 g monosodium glutamate 1 / 4 tsp pepper powder 1 / 4 tsp salt 1 / 4 tsp sugar 1 / 2 tsp chili oil 2 tsp vinegar 2 tsp soy sauce 2 tbsp sesame oil 1 tsp onion 3 roots method 1. Wash pig ear clean 2. Put into the pot. Add water, add pepper and ginger, boil pig ear until cooked. 3. Peel ginger and garlic, wash shallot. 4. Cut ginger and garlic, scallion oblique section. 5. Cool pig ear and slice it. 6. Mix soy sauce, chili oil, pepper powder, sugar, monosodium glutamate, salt, vinegar and sesame oil into a bowl. 7. Mix ginger, garlic and scallion
Liuyang Douchi is a traditional soybean product in Liuyang City of Hunan Province, which is the seasoning of fermented soybean products with Chinese traditional characteristics. The history of Douchi produced by Liuyang farmers can be traced back to the middle of Tang Dynasty. At that time, Daowu mountain, Shishuang temple and other temples in Liuyang were in full swing. When monks from eight directions came to Korea, they tasted Douchi during their meals. They suddenly felt fragrant and appetizing. Some of them took them away and traveled around the country. As a result, Liuyang Douchi was famous all over the world. It was once known as "the scenery of my mountain is good, Liuyang Douchi is fragrant, and the monk advocates a leisurely travel place, and its reputation spreads to all directions.". The Douchi produced by Liuyang is delicious, fragrant, free of hard core, impurity, peculiar smell and dust.
When I was a child, I loved the crispy pan at the bottom of the pot. The aroma of the rice mixed with the sound of the crackling sound was delicious. Later I cooked rice in an electric cooker, and I couldn't eat this anymore. With the air frying pan, you can eat enough at a time. Preparation materials: 200g rice, 1 tbsp vegetable oil, 25g homemade seaweed and meat floss (see the end of the article for the practice of homemade seaweed and meat floss) start making: 1. Add vegetable oil and seaweed floss to rice. Stir the rice and seasoning evenly by hand, take half and put it into the fresh-keeping bag. Roll it into large slices with a rolling pin, the thinner the better.