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It’s a pity that you don’t eat four dishes and one soup in autumn. It’s a simple way to clear away heat and get rid of autumn dryness. Everything is delicious in autumn. The weather turns cool. The temperature at noon is still very hot. The temperature difference in a day is quite large. If you don’t pay attention to it, you will easily catch a cold. This time to clear heat, moisten lung, anti autumn dry food is better. Sharing 4 dishes and 1 soup is very simple. It is delicious and delicious to eat. The fat intake is not too much. Every dish is very popular with family members. [stewed Zizania latifolia in oil] this dish is neither radish nor potato. It is called “water ginseng”. It shows how high its nutritional value is. Today’s “stewed Zizania latifolia” is fresh and tender. It can be eaten half a plate in a twinkling of an eye. Serve it! Materials: 4 Zizania latifolia, appropriate amount of vegetable oil, 1 teaspoon of sugar, 1 / 3 teaspoon of salt, proper amount of oyster sauce, and a little scallion Peel off the coat of Zizania latifolia, cut off the old roots and clean it; 2. Cut into long and thin pieces of hob; 3. Cut the scallion into pieces; 4. Heat the oil, pour the water bamboo into the pot and stir fry continuously; 5. Turn over the medium low heat, cover the lid and simmer for 30 seconds; turn over once, and then cover the cover and simmer for 30 seconds; 6. Use the same spoon, scoop a spoonful of sugar into the pot, stir fry several times, let the sugar melt evenly distributed on the surface of Zizania latifolia; 7. Scoop 1 / 3 teaspoon salt again, or adjust the amount according to the taste, pour it into the pot and stir fry for several times; 8. Pour a little oyster sauce to adjust the flavor, stir it evenly, and wrap each piece of Zizania latifolia with flavor; sprinkle a little chive powder on the plate to enhance the color and aroma. Cooking tips: 1. Stew Zizania latifolia in oil, the oil should not be too little, otherwise it can’t stir fry this greasy and proper burnt yellow coat; 2. Put sugar first and then salt, which can make the sugar wrapped in the water bamboo, and the juice inside is not easy to be killed by salt; 3. The fire should not be too big, otherwise it is easy to paste; it can be medium or small. [steamed spareribs] today’s steam spareribs don’t take long. It only takes 25 minutes to remove the bones easily. The meat is tender and delicious. It doesn’t need a drop of oil, but it smells delicious. The only pork and bone soup you can eat is rice. Materials: 500g spareribs, 30g soy sauce, 20g oyster sauce, 2G salt, 30g yellow rice wine, 1 piece of fresh ginger, 1 section of scallion, 2 dried peppers, a little black pepper, 30g starch, 1 chive, 1 millet hot time: marinate for at least half an hour, steam for about 20 minutes, production process: 1 Soak the spareribs in cold water for 10 minutes. Change the water once in the middle. Squeeze the ribs gently to drain the blood. 2. Shred the fresh ginger and green onion, add soy sauce, oyster sauce, yellow rice wine, salt, dried pepper and black pepper into the spare ribs basin. Stir them with chopsticks and marinate them for at least half an hour. If they can be salted overnight, they can be put into the refrigerator to prevent deterioration; 3. Put the pickled spareribs into a large plate. If you can eat ginger, put the shredded ginger with you. Because the shredded green onion is not delicious after being salted for a long time, it is not good to steam it; the soup of pickled spareribs is also poured in, and then two small spoons of starch are scooped out. The sweet potato starch I use, potato starch or corn starch can also be used; The effect of starch is the same as adding starch when stir frying shredded meat to lock up the meat juice and make it tender; 4. Mix the spareribs and starch well, not too thick, with a thin layer; put the spareribs on the plate to make it look more beautiful; 5. Put the spareribs into the steamer; 6. Put the cold water pot in, and steam it for 25 minutes at a time, without opening the cover; It takes about 20-25 minutes to use the ordinary steamer, and the time should be adjusted according to the size of the spareribs, the thickness of the meat, and the tenderness of the selected pigs; 7. After the pot is put out, spray the fragrance, sprinkle with the chive powder to enhance the color and fragrance, and the red millet hot circle is embellished, which is more and more attractive. Cooking tips: 1. Choose spareribs as small as possible, and tell the merchants when you buy them; if you can’t buy them, chop them into small pieces; soak in water for 10 minutes to remove blood as much as possible, but don’t soak it for a long time, so as to prevent excessive loss of nutrients; 2. The small ingredients of pickled spareribs should not be too much and mixed, and the taste of pork will be covered by too much seasoning; 3 Before steaming, put some starch to wrap the spareribs thinly, so that the gravy can be locked in it, and it can not be dried when eating; 4. The steaming time depends on the number, size and thickness of the ribs to adjust. [cold mixed lily, fungus and celery] it’s autumn. It’s cool in the morning and evening, and it’s very hot at noon, so cold dishes are very popular. This dish is easy to make. Celery to reduce blood pressure, agaric Qingchang, carrot sweet crisp, Lily Runfei. Add salt and olive oil, and soften the heart and brain blood vessels. It is also beautiful with red, white, black and green. Each of them is very popular with the family. Materials: Lily two ends, a fungus, celery, carrot, salt, olive oil production process: 1. Lily piece off, clean; 2. Blanch water 10 seconds, color change out; 3. Auricularia bubble in advance, choose to wash clean; 4. Celery leaves to leave stem; carrot peel off; 5. Auricularia cut small, celery diamond block, carrot cut eye slice; 6. Blanch for about 20 seconds in a boiling water pan, take out the water and drain the water; 7. Put all the ingredients into a large bowl, add appropriate amount of salt and olive oil, and mix evenly; it is not recommended to put chili oil, otherwise it will lose the refreshing taste. Cooking tips: 1. Fresh lily crisp and tender, slice carefully, blanching time should not be long, can not pass cold water; 2. Celery stick longitudinal split in two, and then oblique cut

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